scholarly journals Studies on Cultivation and Keeping Quality of Bean Sprouts Part-XV. Effect of Dipping in Mixed Phytohormone-Treated Cultures on the Quality and Yield of Thick Soybean Sprouts.

1997 ◽  
Vol 44 (11) ◽  
pp. 801-806 ◽  
Author(s):  
Takashi TAJIRI
Keyword(s):  
Soybean Sprouts ◽  
Keeping Quality ◽  
Bean Sprouts

Gamma-hydroxybutyrate accumulates in green tea and soybean sprouts in response to oxygen deficiency

2003 ◽  
Vol 83 (4) ◽  
pp. 951-953 ◽  
Author(s):  
W. L Allan ◽  
C. Peiris ◽  
A. W. Bown ◽  
B. J. Shelp
Keyword(s):  
Key Words ◽  
Human Health ◽  
Green Tea ◽  
Illicit Drug ◽  
Oxygen Deficiency ◽  
Fresh Weight ◽  
Modified Atmospheres ◽  
Soybean Sprouts ◽  
Gamma Hydroxybutyrate ◽  
Bean Sprouts

Gamma-hydroxybutyrate (GHB) is an illicit drug, which may be derived in plants from a stress-inducible metabolite known as gamma-aminobutyrate. Here, oxygen deficiency caused the accumulation of GHB in green tea and soybean sprouts (76 and 155 nmol g-1 fresh weight, respectively). These findings demonstrate that GHB levels are elevated in severely modified atmospheres, but they pose no risk to human health. Further work is required to assess the extent of this phenomenon. Key words: Gamma-hydroxybutyrate, gamma-aminobutyrate, oxygen deficiency, tea, bean sprouts

Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

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