Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures

The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.

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Serangan Sitophilus oryzae Pada Beras Dari Beberapa Varietas Padi dan Suhu Penyimpanan

Agrosains: Jurnal Penelitian Agronomi ◽

10.20961/agsjpa.v22i1.34672 ◽

2020 ◽

Vol 22 (1) ◽

pp. 16

Author(s):

Rizma Dwi Mastuti ◽

Subagiya Subagiya ◽

Retno Wijayanti

Keyword(s):

Attack Rate ◽

Storage Time ◽

Plant Disease ◽

Yield Loss ◽

Storage Temperature ◽

Sitophilus Oryzae ◽

Brown Rice ◽

Black Rice ◽

C Storage ◽

Storage Temperatures

Post-harvest with storage are important to maintain the supply of rice. One of the obstacles found in storing rice is the attack of Sitophilus oryzae which is responsible of causing yield loss. The attack of S. oryzae on rice can be caused by storage temperature and protein content on rice. The objective of this research was to determine the attack rate of S.oryzae in several paddy varieties and different storage temperatures. The research was conducted in Laboratory of Pest and Plant Disease Faculty of Agriculture Universitas Sebelas Maret from March-June 2019. The method used was Nested Design with 2 factors and 3 replications. The treatments given were storage temperature (29oC, 39oC, 49oC and 59oC) and paddy varieties (brown rice, black rice, Rojolele and IR64). Observation variable were number of imago, pupae, larvae, percentage of decrease in rice weight, broken rice and rice powder. The results showed that S. oryzae was able to survive at a storage temperature of 29oC. Storage temperatures which increased by more than 29°C causing mortality of S.oryzae up to 100%. The longer storage time will cause an increase in population and S.oryzae attack rate.

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

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfna.v69n2.59140 ◽

2016 ◽

Vol 69 (2) ◽

pp. 7955-7963 ◽

Cited By ~ 6

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.

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Cold-storage-induced changes in chlorophyll fluorescence of kangaroo paw Bush Dawn flowers

Australian Journal of Experimental Agriculture ◽

10.1071/ea98031 ◽

2000 ◽

Vol 40 (8) ◽

pp. 1151 ◽

Cited By ~ 3

Author(s):

J. H. Miranda ◽

D. C. Joyce ◽

S. E. Hetherington ◽

P. N. Jones

Keyword(s):

Chlorophyll Fluorescence ◽

Storage Temperature ◽

Vase Life ◽

Storage Duration ◽

Growth Environment ◽

C Storage ◽

Induced Changes ◽

Linear Manner ◽

Storage Temperatures ◽

Temperature Storage

Effects on vase life and chlorophyll fluorescence were evaluated for kangaroo paw Bush Dawn flowers harvested from 3 growth environments and kept at 3 storage temperatures for 4 storage periods. Flowers were grown in a glasshouse, shadehouse and in the open. Harvested flowers were stored at 0, 7.5 or 13°C for 1, 2, 3 or 4 weeks. Minimum fluorescence values decreased progressively from 0.103 to 0.078 as storage temperatures increased from 0 to 13°C. Relative fluorescence ratios of stored kangaroo paw flowers were altered significantly in response to storage temperature, storage duration and growth environment. Relative fluorescence ratios decreased progressively from 0.778 to 0.649 with increasing storage duration from 1 to 4 weeks. Relative fluorescence values were 0.688, 0.784 and 0.711 for 0, 7.5 and 13°C storage temperatures, respectively. Minimum fluorescence did not differ among the growth environments, but relative fluorescence was highest for the shadehouse (0.760) and lowest for the open (0.695). Vase life was also influenced by storage temperature, storage duration and flower source. Main effect vase lives of flowers were 6.6, 7.2 and 3.4 days for 0, 7.5 and 13°C storage temperatures, respectively. Shorter vase life after storage at 0 than at 7.5°C indicates that Bush Dawn is chilling sensitive. Post-storage longevity of flowers from the shadehouse (6.5 days) and glasshouse (6.3 days) was greater than from the open (4.2 days). Relative fluorescence values, which decreased in a linear manner for all storage temperatures as storage duration increased, were significantly correlated with the vase life.

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Influence of Storage Temperature, Storage Duration and Disbudding on Bulb Production in Asiatic Lilium cv. ‘Royal Trinity’

Biosciences Biotechnology Research Asia ◽

10.13005/bbra/2481 ◽

2017 ◽

Vol 14 (2) ◽

pp. 577-585

Author(s):

K. M. Malik ◽

M. Q. Shiekh ◽

I. T. Nazki ◽

S. A. Mir

Keyword(s):

Plant Height ◽

Storage Temperature ◽

Negative Impact ◽

Maximum Diameter ◽

Research Station ◽

Maximum Height ◽

Storage Duration ◽

Scale Size ◽

Other Hand ◽

Storage Temperatures

ABSTRACT: The main focus in lily cultivation has been on flowering attributes and bulb programming has not got a due attention Thus the experiment was carried out to investigate the effects of different storage temperatures and durations along with the two stages of disbudding on bulb development of Asiatic lilium at AICRP floriculture research unit Regional research station Wadura. (SKUAST-K). Freshly harvested bulbs were subjected to four storage temperatures (Ambient, 40C, 00C,-40C) three durations (2, 4 and 6 weeks) and plants were disbudded at first bud appearance and third bud appearance. Results of this Investigation revealed that bulbs stored under ambient conditions sprouted earliest (8.18days) with maximum height (57.60cm) and more leaves plant-1(55.89) whereas earlier flower bud appearance (52.59 days) maximum number of bulbs(3.37), heaviest bulb(97.32g),maximum diameter(4.59cm),increased number of daughter bulbs(3.12) maximum diameter of daughter bulbs (1.36), maximum scale size(1.30cm) and efficient propagation coefficient(3.37) were observed at40C but number of scales per bulb was highest at -40C(14.82). Storage duration on other hand played a pivotal role in bulb production in lilium. Among three storage durations (2, 4 and 6 weeks).Earliest sprouting (8.03days) was observed under six week duration. Maximum plant height (67.84cm) with increased leaf number (72.74) was observed at two week duration. Similarly maximum number of bulbs(4.88),number of daughter bulbs(4.15),number of scales(15.97) and propagation coefficient(4.88) was observed at two week duration and heaviest bulb(102.83g),maximum diameter of bulb (4.89cm) and number of daughter bulb(1.58) along with scale size(1.46cm) were observed for six weeks. On the other hand stage of disbudding had a negative impact on plant height. Plant height was reduced in plants disbudded at first bud appearance (49.65cm) compared to non disbudded plants (62.42cm). Plants disbudded at first bud stage had least number of leaves (44.86) as compared to non disbudded plants (48.68). Plants disbudded after three bud appearance produced increased number of bulbs(3.46) with maximum bulb weight(120.13g) and diameter(5.87cm) as well as increased number of daughter bulbs (3.20 plant-1). Disbudding after three bud appearance also significantly increased diameter of daughter bulbs (1.99cm) Scale size (1.92cm) and propagation coefficient (3.46) were also higher in plants disbudded after three bud appearances. However number of scales per bulb (18.93) was more in non disbudded plants

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(1) Influence of Storage Temperature and Time in Storage on Pigment Content of Potato (Solanum tuberosum L.)

HortScience ◽

10.21273/hortsci.41.4.1014b ◽

2006 ◽

Vol 41 (4) ◽

pp. 1014B-1014

Author(s):

Mekhled M. Alenazi ◽

Harrison G. Hughes ◽

Cecil Stushnoff ◽

David G. Holm

Keyword(s):

Storage Temperature ◽

Solanum Tuberosum L ◽

Flesh Color ◽

Storage Duration ◽

Time Treatment ◽

Pigment Extraction ◽

Freeze Dried ◽

Increasing Trend ◽

Higher Temperature ◽

Storage Temperatures

The influence of storage temperature and length of time in storage on anthocyanin tuber concentration were investigated in seven potato genotypes. These genotypes were cultivars `All Blue' and `Yukon Gold' plus five selections that were various skin/flesh color types of red/red, purple/purple, white/yellow, and two red/yellow types. The red, blue, and purple colors are the result of various anthocyanin compounds. Tubers of the seven genotypes were stored at 4.4 or 10 °C for 0, 4, 6, 8, 10, 12, 16, 20, or 24 weeks. Both fresh and freeze-dried samples of the tubers were evaluated for each temperature and time treatment combination. Extractable anthocyanins were found in only the three pigmented genotypes red/red, purple/purple, and `All Blue'. Anthocyanin concentrations were estimated spectrophotometrically with a Molecular Devices Spectramax 384, based upon extinction coefficients reported in the literature for purple and red pigmented potatoes. Anthocyanin concentration increased in storage as time in storage increased for both fresh and freeze-dried samples. Tubers stored at the cooler temperature (4.4 °C) had higher levels of anthocyanin than those tubers stored at the higher temperature (10 °C). Increased levels of anthocyanins in cold-stored tubers may be linked to the conversion of starch to sugar (so called cold sweetening) known to occur at cold storage temperatures. Pigment extraction was more efficient from freeze-dried tuber samples compared to fresh tuber samples. There was, however, a similar increasing trend in both freeze-dried and fresh tuber sources with storage duration.

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Variations in Non-enzymatic Antioxidants in Hisar Arun (Local) and Kashi Vishesh (Hybrid) Cultivars of Tomato Fruits Treated with H2O2 during storage periods

Oriental Journal Of Chemistry ◽

10.13005/ojc/3404057 ◽

2018 ◽

Vol 34 (4) ◽

pp. 2152-2162

Author(s):

Saumya Mishra ◽

Veeru Prakash

Keyword(s):

Storage Temperature ◽

Total Phenol Content ◽

Enzymatic Antioxidants ◽

Storage Duration ◽

H2o2 Treatment ◽

Tomato Fruits ◽

Local Cultivar ◽

Lycopene Content ◽

Storage Temperatures ◽

Green Stage

Alterations in non-enzymatic antioxidants of tomato fruits of two cultivars (Kashi Vishesh: a local & Hisar Arun: a hybrid) during their storage were studied. Tomatoes, harvested at mature green, breaker, and mature red stages were treated with 1% and 4% solution of H2O2 and then kept at storage temperatures 5°C,10°C, and 15°C. Antioxidant activity, ascorbic acid, carotenoids, Lycopene and total phenol content were measured after every 7-day interval up to a total storage duration of 21 days. The recorded non-enzymatic characteristics shown an increase upto 14 days and then started declining irrespective of storage temperature and concentration of H2O2 treatment and maximum change was seen at15°C and 1% H2O2. On the other hand, lycopene content increased asymptotically at all maturity stages and at all storage temperatures which is suggestive of slowing ripening process. In conclusion, local cultivar, harvested at mature green stage, showed slowest increase rate in antioxidants activities when treated with 1% H2O2 and stored at 5°C.

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Incidence of temperature-related abiotic diseases in Spanish garlic bulbs

Plant Protection Science ◽

10.17221/10593-pps ◽

2017 ◽

Vol 38 (SI 2 - 6th Conf EFPP 2002) ◽

pp. 696-699

Author(s):

J. Cabrera ◽

F.J. López-Bellido ◽

D. Recio ◽

J.M. Alía ◽

M. Serrano ◽

...

Keyword(s):

Low Temperatures ◽

Allium Sativum ◽

Storage Temperature ◽

Growth Physiology ◽

Bulb Formation ◽

C Storage ◽

Crop Development ◽

Variable Factor ◽

Storage Temperatures

Several alterations of growth physiology and bulb formation in garlic (Allium sativum L.) crops, such as “rough” and “burst” bulbs, have been related by different authors with low temperatures during bulbs storage and crop development. These physiopathies affect both the yield and the quality of garlic crops. Incidence of such diseases in Spanish garlic (variety “purple of Las Pedroñeras”) were studied during two consecutive years. Experimental design was factorial taking the bulb storage temperature (5°, 10°, 15° and 20°C) as variable factor. Growth indexes during crop development and final quantity of defective bulbs were evaluated. Experimental results show significant differences between treatments, with the higher incidence of both physiopathies in those bulbs stored at 5°C. The 15°C and 20°C storage temperatures clearly reduce the risk of these abiotic diseases and tend to increase the yield and the final quality of the crop.

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Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

Journal of Food Quality ◽

10.1155/2021/8836749 ◽

2021 ◽

Vol 2021 ◽

pp. 1-8

Author(s):

Shuyi Qian ◽

Xia Li ◽

Hang Wang ◽

Waris Mehmood ◽

Chunhui Zhang ◽

...

Keyword(s):

Physicochemical Properties ◽

Storage Temperature ◽

Protein Denaturation ◽

Frozen Storage ◽

Storage Period ◽

Freezing Temperature ◽

Surface Hydrophobicity ◽

Myofibrillar Protein ◽

Storage Duration ◽

Quality Properties

This study aimed to address the effects of frozen storage temperature and duration on the changes in physicochemical properties of beef myofibrillar protein. The beef was stored at −1, −6, −9, −12, and −18°C for 28, 84, 126, 168, and 168 days, respectively. The myofibrillar protein of beef samples denatured gradually with the extention of storage period. Regarding the samples stored at temperature range of −12∼−1°C, higher storage temperature resulted in more severe denaturation (the myofibrillar protein exhibited lower sulfhydryl content, Ca2+-ATPase activity, ionic bonds, hydrogen bonds, and higher surface hydrophobicity). Particularly, difference in −12 and −18°C did not yield significant effects upon the protein properties throughout 168-day storage P > 0.05 . These results indicated that lowering freezing temperature may not minimize myofibrillar protein denaturation in a limited storage duration, which was also confirmed by the quality properties of beef.

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Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽

10.3390/agriculture11040374 ◽

2021 ◽

Vol 11 (4) ◽

pp. 374

Author(s):

Teresa Szczęsna ◽

Ewa Waś ◽

Piotr Semkiw ◽

Piotr Skubida ◽

Katarzyna Jaśkiewicz ◽

...

Keyword(s):

Chemical Composition ◽

Physicochemical Properties ◽

Physicochemical Parameters ◽

Storage Temperature ◽

Storage Conditions ◽

Different Temperatures ◽

And Storage ◽

Bee Colonies ◽

Temperature Time ◽

Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

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