scholarly journals Changes in Bacterial Counts and Flavor of Dry Milks after Recombination by Various Means and Storage at Low Temperatures

1955 ◽  
Vol 38 (4) ◽  
pp. 361-370 ◽  
Author(s):  
J.C. Olson ◽  
A.J. Nielsen
Keyword(s):  
Low Temperatures ◽  
Bacterial Counts ◽  
And Storage

BACTERIAL COUNTS OF RAW MILK AND FLAVOR OF THE MILK AFTER PASTEURIZATION AND STORAGE

1972 ◽  
Vol 35 (4) ◽  
pp. 203-206 ◽  
Author(s):  
G. B. Patel ◽  
G. Blankenagel
Keyword(s):  
Raw Milk ◽  
Bacterial Counts ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Standard Plate ◽  
Plate Counts ◽  
Subsequent Storage ◽  
And Storage ◽  
Common Defect

A total of 216 raw milk samples with a variety of Standard Plate Counts and psychrotrophic bacteria counts were laboratory-pasteurized, stored at 7 C, and then evaluated for flavor after 1 and 2 weeks. Results showed that milk with counts of >1,000,000/ml before heating frequently developed objectionable flavors after pasteurization and subsequent storage. The most common defect was a bitter flavor which appeared within 2 weeks after pasteurization in nearly all samples which as raw milk had counts exceeding 10,000,000/ml. This off-flavor developed in spite of small numbers of organisms in the pasteurized product and in the absence of post-pasteurization contamination.

CHILLING INJURY AND STORAGE OF MANGO (MANGIFERA INDICA L.) FRUIT HELD UNDER LOW TEMPERATURES

1991 ◽  
pp. 461-471 ◽  
Author(s):  
G.R. Chaplin ◽  
S.P. Cole ◽  
M. Landrigan ◽  
P.A. Nuevo ◽  
P.F. Lam ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
And Storage

scholarly journals 619 PB 325 Respiration as an indicator of health in excised, dormant vegetative apple buds subjected to cryopreservation treatments

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 521a-521
Author(s):  
L.E. Towill ◽  
S.A. Blackman
Keyword(s):  
Moisture Content ◽  
Low Temperatures ◽  
Room Temperature ◽  
Seed Storage ◽  
Sublethal Injury ◽  
The Status ◽  
And Storage

cryopreservation of dormant, vegetative apple buds at the National Seed Storage Laboratory is used to maintain a base collection for germplasm held in the National Clonal Germplasm Repository for apple and grape, Geneva, NY, and is performed by a method previously reported1. Growth of buds after grafting is now used to test for survival after exposure to and storage at very low temperatures (ca.-160°C). We are interested in determining if measures of respiration can be used to assess 1. the status of buds and bark used for preservation, 2. survival after different treatments related to cryopreservation, and 3. the extent of sublethal injury after treatments. A Licor 6252 CO2 analyzer was used to measure respiration. Reproducible measurements of respiration required at least 2-3 buds. Buds from winter harvested twigs (ca 45-48% moisture content) that were briefly warmed to room temperature respired at a rate of 34 umoles CO2 g-1 (dw) hr-1. Survival of buds is enhanced if twigs are dried prior to cooling. We found such treatments reduced respiration over non-dried controls. Respiration increased as the bud was rehydrated. Buds from dried twigs slowly cooled to low temperatures had levels of respiration after warming and rehydrating similar to undried, unfrozen controls. Buds from undried twigs directly placed at -196°C and warmed gave little CO2 production.

scholarly journals The effect of storage temperature and time on total phenolics and enzymatic activity of sapodilla (Achras sapota L.)

2016 ◽  
Vol 69 (2) ◽  
pp. 7955-7963 ◽  
Author(s):  
Jairo Mercado Camargo ◽  
Arnulfo Taron Dunoyer ◽  
Luis A. García-Zapateiro
Keyword(s):  
Enzymatic Activity ◽  
Low Temperatures ◽  
Storage Temperature ◽  
Total Phenolics ◽  
Optimal Parameters ◽  
Control Fruit ◽  
Maximum Value ◽  
Achras Sapota ◽  
And Storage ◽  
Storage Temperatures

The tropical fruits are sensitive to low storage temperatures, so optimal parameters have been searched for storage and transport for the purpose of maintaining its overall quality as long as possible to the consumer. The effect of different storage temperatures (6, 10, 15, 21 and 27 °C) and storage durations (0 to 20 d) on total phenolics and enzymatic activity of peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) on sapodilla (Achras sapota L.) fruit was investigated. The extraction and quantitation of protein and phenols from fruit was performed, then the enzymatic activity of PPO, POD and CAT was determined. The concentration of total phenolics decreased in the control fruit. POD activity was 3268.7 ± 1.4 U g-1 in ripening and senescence of sapodilla stored at 27 °C. CAT activity reached a peak of 34.0 ± 0.25 U g-1 in senescence in control fruit. PPO activity remained unchanged in the ripening stage and until consumption. The best storage temperatures to prolong the post-harvest life of the sapodilla fruit were 6 °C and 10 °C when storage was at low temperatures. POD activity was inactivated during sapodilla storage at low temperatures (6 and 10 °C) and after being transferred to 27 °C the activity was reactivated. Likewise of fruits stored at 21 °C after being transferred to 27 °C the POD activity was reactive with a maximum value of 46.3 ± 0.012 U g-1. Enzyme activity decreased at low temperatures, which contributed to the preservation of the fruit, showing that the cold retards the maturation processes.

PRESERVATION OF APRICOT PIECES USING EDIBLE COATINGS OR OSMOTIC SOLUTIONS AND STORAGE UNDER LOW TEMPERATURES

2006 ◽  
pp. 373-376
Author(s):  
M. Chatzi ◽  
V. Fragopoulou ◽  
V. Giannou ◽  
C. Tzia ◽  
I. Karayiannis
Keyword(s):  
Low Temperatures ◽  
Edible Coatings ◽  
And Storage

Seed dormancy and storage behaviour in tropical Fabaceae: a study of 100 species from Sri Lanka

2013 ◽  
Vol 23 (4) ◽  
pp. 257-269 ◽  
Author(s):  
K.M.G. Gehan Jayasuriya ◽  
Asanga S.T.B. Wijetunga ◽  
Jerry M. Baskin ◽  
Carol C. Baskin
Keyword(s):  
Sri Lanka ◽  
Moisture Content ◽  
Seed Dormancy ◽  
Low Temperatures ◽  
Physical Dormancy ◽  
The World ◽  
And Storage

AbstractSeeds of legumes are generally considered to have physical dormancy and to be orthodox, but most seed biologists are unaware of the various kinds and combinations of dormancy and storage behaviour in seeds of this family. The aim of our study was to document the dormancy and storage behaviour of seeds of 100 native and introduced tropical Fabaceae species in Sri Lanka and classify them into germination/storage behaviour categories. Moisture content (MC) was < 16% for fresh seeds of 94 species and >29% for those of six. Seeds of these six species had low tolerance for desiccation and for low temperatures. Thus, seeds of six species are non-orthodox and 94 species orthodox. Nine of the 100 species were non-dormant, and 2, 3 and 86 had physiological, physiological epicotyl and physical dormancy, respectively. Six germination/storage behaviour categories were identified among the 100 species. However, as in extratropical regions of the world, orthodox storage behaviour and physical dormancy are characteristic of seeds of the majority of species of Fabaceae in tropical Sri Lanka.

Microbial Aspects of Mechanical Tenderization of Beef

1979 ◽  
Vol 42 (12) ◽  
pp. 971-973 ◽  
Author(s):  
M. RACCACH ◽  
R. L. HENRICKSON
Keyword(s):  
Staphylococcus Aureus ◽  
Bacterial Population ◽  
Vacuum Packaging ◽  
Plate Count ◽  
Conveyer Belt ◽  
Bacterial Counts ◽  
Aerobic Plate Count ◽  
And Storage

The exterior parts of mechanically tenderized outside and inside rounds and rib eye had an aerobic plate count (22 C) in the range of 1.0 × 101 to 1.5 × 104/g. The aerobic plate count of the interior parts of the same subprimal cuts was 1.0 × 101/g. Cleaning and sanitizing the tenderizer with an iodine-based sanitizer (25 ppm titratable iodine) decreased the bacterial population of both the conveyer belt and blades from 1.0 × 103 to &lt; 1.0 × 101/cm2 or two blades (surface are area of 119.4 cm2) respectively. Clostridium petfringens and Salmonella were not detected from the exterior and interior parts of the tenderized outside round. Staphylococcus aureus, total Enterobacteriaceae and the coliform group were each at a level of &lt; 1.0 × 101/g. Vacuum packaging of tenderized outside round and storage at 16 C for 18–20 h did not significantly (P &lt; 0.05) increase either the aerobic or anaerobic bacterial counts.

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