scholarly journals The Relationship Between Post-harvest Storage Conditions and Membrane Leakage in the Context of Blackheart in Potato Tubers

2020 ◽  
Vol 21 (2) ◽  
Author(s):  
Yang Yue
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Potato Cultivars ◽  
Conductivity Measurements ◽  
Potato Tubers ◽  
Electrolyte Conductivity ◽  
Membrane Leakage ◽  
The Relationship ◽  
And Storage ◽  
Different Tissues

The relationship between potato (Solanum tuberosumL.) tuber membrane permeability and storage conditions were examined. Tubers from four potato cultivars were stored for 1 year at 2 °C and4 °C, and tubers transferred from 4 °C to 2 °C for 48 hours. Electrolyte conductivity measurements taken from two discs of four potato cultivars with six biological replicates as well as different tissues types including the pith, cortex and parenchyma. The results showed that the longer the storage time and lower the temperature, the higher the electrolyte conductivity of the tissues. And different tissue types pith, cortex and parenchyma had different electrolyte conductivity susceptibility pattern under different storage conditions. Overall, the parenchyma has highest electrolyte leakage and following are pith, cortex has lowest among three different tissue types. However, cultivars that are resistant to Blackheart, surprisingly had higher electrolyte conductivity compared to the Blackheart-susceptible cultivars. Overall, the work demonstrates that storage conditions have a significant effect on membrane leakage but that this doesn’t appear to relate directly to susceptibility to Blackheart. 

Effect of Growth-Location and Length of Storage on Glycoalkaloid Content of Roadside-Stand Potatoes as Stored by Consumers

1983 ◽  
Vol 46 (2) ◽  
pp. 119-121 ◽  
Author(s):  
ANN M. WILSON ◽  
DEBORAH F. MCGANN ◽  
RODNEY J. BUSHWAY
Keyword(s):  
Statistical Analysis ◽  
Storage Time ◽  
Storage Conditions ◽  
The State ◽  
Potato Tubers ◽  
Toxic Level ◽  
Wet Weight ◽  
Total Glycoalkaloids ◽  
The Individual ◽  
And Storage

Potato tubers were purchased from roadside stands at 25 locations in the State of Maine and were stored from 1 to 3 months under home storage conditions at 12.2°C. Initially and after 1 and 3 months of storage, tubers were analyzed for their α-chaconine, α-solanine and total glycoalkaloid (TGA) contents. Mean α-chaconine, α-solanine and total glycoalkaloid contents of the tubers ranged from 0.41 to 3.45, 0.35 to 1.51 and 0.75 to 6.16 mg/100 g of tuber (wet weight), respectively. Statistical analysis of the results indicated that the interaction of location and storage time had a significant (P<0.05) effect on concentration of the individual and total glycoalkaloids in the tubers. The results also demonstrated that storage under these suboptimum conditions did not cause an increase of glycoalkaloids to a toxic level.

Barley seed storage under controlled conditions

2019 ◽  
pp. 140-150 ◽  
Author(s):  
O. A. Zadorozhna ◽  
T. P. Shyianova ◽  
M.Yu. Skorokhodov
Keyword(s):  
Hordeum Vulgare ◽  
Moisture Content ◽  
Spring Barley ◽  
Seed Storage ◽  
Growing Season ◽  
Storage Conditions ◽  
Meteorological Conditions ◽  
Hordeum Vulgare L ◽  
The Relationship ◽  
And Storage

Seed longevity of 76 spring barley gene pool samples (Hordeum vulgare L. subsp. distichon, convar. distichon: 56 nutans Schubl., two deficience (Steud.) Koern., two erectum Rode ex Shuebl., two medicum Koern.; convar. nudum (L.) A.Trof.: one nudum L. та subsp. vulgare: convar. vulgare: nine pallidum Ser., three rikotense Regel.; convar. coeleste (L.) A.Trof.: one coeleste (L.) A.Trof.) from 26 countries, 11 years and four places of reproduction was analyzed. Seeds with 5–8% moisture content were stored in chamber with unregulated and 4oC temperature. The possibility of seed storage under these conditions for at least 10 years without significant changes in germination has been established. The importance of meteorological conditions in the formation and ripening of seeds for their longevity is confirmed. The relationship between the decrease of barley seeds longevity and storage conditions, amount of rainfall, temperature regime during the growing season of plants is discussed.

Survey of Cyclohexylamine Content of Food Products Containing Cyclamates

1970 ◽  
Vol 53 (6) ◽  
pp. 1120-1128
Author(s):  
T Fazio ◽  
J W Howard ◽  
E O Haenni
Keyword(s):  
Weight Control ◽  
Food Product ◽  
Storage Conditions ◽  
Major Type ◽  
Processing And Storage ◽  
Relationship Of ◽  
The Relationship ◽  
And Storage ◽  
Hydrolysis Of ◽  
Content Range

Abstract A national survey was conducted to ascertain the relationship of the cyclohexylamine content of cyclamate-containing products to their composition, processing, and storage conditions. Cyclohexylamine was found in 174 of the 232 samples examined. The cyclohexylamine content range for each major type of food product was as follows: 0.0–8.2 ppm for carbonated beverages; 0.0–5.8 ppm for dry beverage bases; 0.0–1.5 ppm for fruit juices; 0.0–0.8 ppm for weight control foods; and 0.3–66 ppm for food sweetener preparations (liquid and dry base). No correlation between the cyclamate content of products and the cyclohexylamine present was evident. However, the findings indicate that significant hydrolysis of cyclamate can occur.

scholarly journals Chlorophyll as an indicator of green tea quality

2014 ◽  
Vol 83 (10) ◽  
pp. S103-S109 ◽  
Author(s):  
Martina Ošťádalová ◽  
Bohuslava Tremlová ◽  
Jana Pokorná ◽  
Martin Král
Keyword(s):  
Chlorophyll Content ◽  
Green Tea ◽  
Storage Time ◽  
Chlorophyll Concentration ◽  
Storage Period ◽  
Storage Conditions ◽  
Qualitative Variable ◽  
Chlorophyll Contents ◽  
Tea Quality ◽  
The Relationship

The objective of this work was to study the changes in chlorophyll contents in green teas stored under different conditions and to suggest the most suitable way and length of green tea storage. A secondary aim was to evaluate the possibility of using the chlorophyll content as an indicator of tea freshness. Samples for analysis were obtained from a range of tea-growing regions. Chlorophyll contents were measured using UV-vis spectrophotometry. Chlorophyll absorbance was measured at 642.5 and 660 nm. Prior to storage, chlorophyll concentration in teas ranged from 1.12 to 1.89 mg per 1 g of tea, which corresponded to data given by other authors. Storage was found to lead to a decline in chlorophyll concentration. From the 6th month of storage onwards, a significant decrease (P < 0.05) was observed in all samples, irrespective of storage conditions. Based on the findings of this study, original and metal packaging can be considered the most chlorophyll-friendly. On the other hand, glass and paper packaging stored in direct daylight were found to have the strongest impact on chlorophyll concentration. Overall, it can be concluded that the storage time can have a strong influence on oolong green tea colour as an important qualitative variable. Thus, the shelf-life of tea should be shorter than the 12 months claimed by most manufacturers. Once the relationship between changes in chlorophyll concentration and length of the storage period had been established, the chlorophyll content was suggested as an indicator of the storage time (freshness) of a tea substance.

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

scholarly journals Viability of Inga vera Willd. subsp. affinis (DC.) T. D. Penn. embryos according to the maturation stage, fungal incidence, chemical treatment and storage

2013 ◽  
Vol 35 (1) ◽  
pp. 70-76 ◽  
Author(s):  
João José Dias Parisi ◽  
João Domingos Biagi ◽  
Cláudio José Barbedo ◽  
Priscila Fratin Medina
Keyword(s):  
Storage Conditions ◽  
Maturation Stage ◽  
Mature Embryos ◽  
Classic Pattern ◽  
Physiological Quality ◽  
Orthodox Seeds ◽  
Two Stages ◽  
The Relationship ◽  
And Storage ◽  
Different Levels

The main strategies for conserving Inga vera seeds during storage consist of their partial dehydration and low temperatures. However, such storage conditions can lead to further deterioration of the seed, either from its own metabolism or the development of microorganisms favored by moisture. In this study, the relationship between fungi and the conservation of I. vera embryos with different levels of hydration and maturity was studied, together with the efficiency of treating with carboxin + thiram (300 mL / 100 kg of embryos) for fungus control. Embryos were collected at two stages (immature and mature) and subjected to two drying levels. A sample of embryos from each stage and drying level was treated with carboxin + thiram. Embryos were then stored at 7 or 25 °C for up to 65 days. It was found that undried, mature embryos have a higher physiological quality than the immature ones after storage at 7 °C for 65 days. The carboxin + thiram treatment is phytotoxic for dried embryos. "Field" fungi develop according to the degree of embryo deterioration, differing from the classic pattern defined for orthodox seeds.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P &lt; 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P &lt; 0.05).

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