scholarly journals Optimal Harvest Time for Preventing Hot Pepper Seed Browning during Cold Storage Is Associated with Seed Maturity

Agriculture ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 585
Author(s):  
Me-Hea Park ◽  
Jung-Soo Lee ◽  
Eun-Young Yang ◽  
Gyung-Ran Do ◽  
Yoon-Pyo Hong
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Cold Storage ◽  
Seed Coat ◽  
Hot Pepper ◽  
Harvest Time ◽  
Mature Fruit ◽  
Postharvest Losses ◽  
Low Temperature Storage ◽  
Temperature Storage

Chilling injury (CI), which causes seed browning in pepper, may arise following long-term cold storage, and is a major cause of postharvest losses. To explore potential strategies of minimizing the associated postharvest losses, the present study investigated the optimal pepper harvest time that could reduce levels of seed browning, in addition to the relationship between fruit maturity and seed browning. Fruits harvested 15 days after flowering (DAF) were sensitive to cold storage at 4 °C and exhibited 100% seed browning (CI index, 4.0); in contrast, the seed browning rate of fruits harvested 35 DAF was 10% (CI index, 0.4) within 7 days of cold storage. Seed antioxidant activity was higher in seeds harvested at early stages (15 DAF to 20 DAF) than in seeds harvested at later stages (40 DAF to 50 DAF) at the beginning of storage. Pericarps of fruit harvested at 50 DAF exhibited the highest antioxidant activity. Lipoxygenase, catalase, and peroxidase activity, and the expression levels of cell wall-related genes, pectin methylesterase-like protein, and endo-β-1,4-glucanase were higher in seeds of immature fruit harvested 15 DAF than in seeds of mature fruit harvested 35 DAF. The seeds of the fruit harvested 35 DAF were fully developed with the seed coat separated from the endosperm and did not turn brown under low-temperature storage. The lack of seed browning observed in mature fruit under low-temperature storage could be attributed to physical protection provided by the seed coat rather than cold stress resistance conferred by antioxidants.

scholarly journals Determination of Optimal Harvest Time for Preventing Seed Browning Associated With Hot Pepper Seed Maturity During Cold Storage

2020 ◽  
Author(s):  
MeHea Park ◽  
Jung-Soo Lee ◽  
Eun-Young Yang ◽  
Gyung-Ran Do ◽  
Yoon-Pyo Hong
Keyword(s):  
Antioxidant Activity ◽  
Low Temperature ◽  
Cold Storage ◽  
Seed Coat ◽  
Hot Pepper ◽  
Harvest Time ◽  
Mature Fruit ◽  
Postharvest Losses ◽  
Low Temperature Storage ◽  
Temperature Storage

Chilling injury (CI), which causes seed browning in pepper, may arise following long-term cold storage, and is a major cause of postharvest losses. To explore potential strategies of minimizing the associated postharvest losses, the present study investigated the optimal pepper harvest time that could reduce levels of seed browning, in addition to the relationship between fruit maturity and seed browning. Fruit harvested 15 days after flowering (DAF) were sensitive to cold storage at 4°C and exhibited 100% seed browning (CI index, 4.0); in contrast, the seed browning rate of fruit harvested 35 DAF was 10% (CI index, 0.4) within 7 d of cold storage. Seed antioxidant activity was higher in seeds harvested at early stages (15 DAF to 20 DAF) than in seeds harvested at later stages (40 DAF to 50 DAF) at the beginning of storage. Pericarps of fruit harvested at 50 DAF exhibited the highest antioxidant activity. Lipoxygenase, catalase, and peroxidase activity, and the expression levels of cell wall-related genes, pectin methylesterase-like protein, and endo-β-1,4-glucanase were higher in seeds of immature fruit harvested 15 DAF than in seeds of mature fruit harvested 35 DAF. The endosperm separated from the seed coat in fruit harvested 35 DAF and the seeds did not brown under low-temperature storage. The lack of seed browning observed in mature fruit under low-temperature storage could be attributed to physical protection provided by the seed coat rather than cold stress resistance conferred by antioxidants.

Cryopreservation and low temperature storage of the pre-parasitic juveniles of Romanomermis culicivorax

Nematology ◽  
2001 ◽  
Vol 3 (5) ◽  
pp. 417-421 ◽  
Author(s):  
Edward Platzer ◽  
Yufang Peng ◽  
Jinzhang Song ◽  
Yi Song
Keyword(s):  
Low Temperature ◽  
Liquid Nitrogen ◽  
Hydroxyethyl Starch ◽  
Cold Storage ◽  
Mosquito Larvae ◽  
Low Temperature Storage ◽  
Temperature Storage

AbstractThe effects of low temperature storage and cryopreservation on the survival and infectivity of Romanomermis culicivorax were studied in the laboratory. When pre-parasitic juveniles of R. culicivorax were stored at-2 to 2°C, more than 90% survived for 9 days and 50% were motile for 13 days. The infective ability of the pre-parasitic juveniles for mosquitoes remained high (85%) after 5 days of cold storage and the infectivity was reduced only moderately (50 to 78%) after storage for 6 to 10 days. Various cryoprotectants were investigated to develop a cryopreservation procedure for the infectious pre-parasitic juveniles of R. culicivorax. After suspension in 1, 2.5 or 5% dimethylsulphoxide (DMSO), and cryopreservation with a two-step cooling sequence prior to storage in liquid nitrogen, approximately half of the pre-parasitic juveniles of R. culicivorax, cryopreserved in 2.5 and 5% DMSO, regained motility when thawed quickly after storage for 7 and 125 days. However, revived pre-parasitic juveniles were unable to infect mosquito larvae. Pre-parasitic juveniles treated with ethanediol, hydroxyethyl starch, and polyvinylpyrrolidone as cryoprotectants did not survive the cryopreservation procedure. Similar results were obtained with the pre-parasitic juveniles (PPJ) of Romanomermis yunanensis.

Effects of harvest time and low temperature storage on the texture of cabbage leaves

2009 ◽  
Vol 54 (2) ◽  
pp. 106-110 ◽  
Author(s):  
Mitsuru Taniwaki ◽  
Masahiro Takahashi ◽  
Naoki Sakurai ◽  
Atsushi Takada ◽  
Masayasu Nagata
Keyword(s):  
Low Temperature ◽  
Harvest Time ◽  
Low Temperature Storage ◽  
Temperature Storage

RESPIRATION OF AZALEA FLOWER BUDS TREATED WITH LOW-TEMPERATURE STORAGE OR GIBBERELLIC ACID

1963 ◽  
Vol 41 (11) ◽  
pp. 1547-1551 ◽  
Author(s):  
D. J. Ballantyne
Keyword(s):  
Low Temperature ◽  
Oxygen Uptake ◽  
Gibberellic Acid ◽  
Cold Storage ◽  
Storage Period ◽  
Flower Buds ◽  
Low Temperature Storage ◽  
C Storage ◽  
Posttreatment Period ◽  
Temperature Storage

The oxygen uptake of flower buds from Van der Cruyssen azaleas was measured while and after plants were treated with 45 days of 2 °C storage or with 7-weekly sprays of 500 p.p.m. gibberellic acid (GA). Respiration of the flower buds decreased during the cold-storage period. In contrast, respiration of the buds from both GA and cold storage treated plants was greater than that of control plants for the 2- to S-week posttreatment period. This increase reached a peak at the 3-week point.

scholarly journals PHYSICAL CHANGES OF ANDALIMAN (ZANTHOXYLUM ACANTHOPODIUM DC.) IN PACKAGING DURING LOW-TEMPERATURE STORAGE

AGROINTEK ◽  
2019 ◽  
Vol 13 (2) ◽  
pp. 177-182
Author(s):  
David Septian Sumanto Marpaung ◽  
Raizummi Fil'aini ◽  
Amna Citra Fahrani ◽  
Dwi Cahyani ◽  
Ayu Oshin Yap Sinaga
Keyword(s):  
Low Temperature ◽  
Room Temperature ◽  
Aluminum Foil ◽  
Room Temperature Storage ◽  
Postharvest Losses ◽  
Low Temperature Storage ◽  
Long Time ◽  
Postharvest Handling ◽  
Physical Changes ◽  
Temperature Storage

Zanthoxylum acanthopodium, locally known as Andaliman, is exotic spices which grown in North Sumatera. Several investigation shown that the special taste and aroma comes from pericarp of Andaliman. However, the pericarp of Andaliman is easily degraded. The proper postharvest handling of Andaliman is necessary to preserve fresh Andaliman for long time. Previously, Andaliman has been preserved in packaging under room temperature storage. Further investigation of Andaliman preservation in packaging under low temperature storage would help reduces the postharvest losses. In this study, the physical changes of Andaliman in various packaging under low-temperature storage were observed. The results shown that within 2 days, the pericarp of Andaliman in paper packaging was shrunk, similarly found in control without packaging. Meanwhile, the pericarp of Andaliman in aluminum foil and PP plastic were found normal in day 3. This result indicated that in low-temperature, Andaliman in Aluminum foil was recommended for best postharvest handling.

scholarly journals Sensory Evaluation of the Quality of Kaffir Lime (Citrus hystrix DC.) Leaves Exposed to Different Postharvest Treatments

2021 ◽  
Vol 8 (02) ◽  
pp. 71-79
Author(s):  
Rahmat Budiarto ◽  
Roedhy Poerwanto ◽  
Edi Santosa ◽  
Darda Efedi ◽  
Andria Agusta
Keyword(s):  
Low Temperature ◽  
Cold Storage ◽  
Post Harvest ◽  
Low Temperature Storage ◽  
High Uniformity ◽  
Important Quality ◽  
Disease Free ◽  
Better Than ◽  
Temperature Storage

This study aimed to evaluate the sensory attributes such as aroma, color and texture of kaffir lime leaves in response to various post-harvest treatment. The hedonic test approach was conducted by inviting 70 untrained panelists on seven post-harvest treatments, i.e. (D1) post-sortation fresh leaves, (D2) pre-sortation fresh leaves, (D3) cold-storage leaves, (D4) low temperature-storage leaves, (D5) brown dry leaves, (D6) fresh leaf-flour, and (D7) brown dry leaf-flour. The result showed that most of panelist agreed that aroma was the most important quality attribute that determined the level of preference in kaffir lime leaf products. Among seven tested products, the aroma, color, texture and overall impression of D1 was the most favorite one, while D4, D5, and D7 were assessed as low preference products. This work showed the importance of sortation and cold storage to maintain consumer likeliness. The criteria for sortation were green, clean, pest-disease free, scar free, high uniformity and fresh condition of leaves. Cold-storage at -20oC maintained the color and texture of kaffir lime leaves better than low temperature storage (5oC). To make leaf flour, the use of fresh green leaves was significantly better than brown dry ones. This finding might become the baseline data for the development of kaffir lime leaf product in the future. 

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