scholarly journals The effect of short term storage on different winter wheat varieties rheological properties

2014 ◽  
pp. 83-86
Author(s):  
Mariann Móré ◽  
Gerda Diósi ◽  
Zoltán Győri ◽  
Péter Sipos
Keyword(s):  
Storage Conditions ◽  
Rheological Parameters ◽  
Short Term ◽  
Wheat Varieties ◽  
Short Term Storage ◽  
Stability Time ◽  
The University ◽  
Term Storage ◽  
Winter Wheat Varieties

The aim of storage after harvest is to protect the quality of wheat, because after-ripening occurs in the first 5–6 weeks. During this time it very important to make the optimal storage conditions. We have carried out storage experiment with wheat samples from Látókép Research Farm of the University of Debrecen. We analyzed the rheological parameters of Lupus and GK Csillag varieties from the crop year 2011/2012. The experiment period was between July and August 2012 (24. 07. 2012., 31. 07. 2012., 21. 08. 2012.).We determined the rheological parameters (water absorption, dough stability time and valorigraph quality number) of Lupus and GK Csillag during short term storage. Our results showed that after-ripening increased the baking quality of Lupus and GK Csillag during storage.

scholarly journals Investigation of rheological properties of winter wheat varieties during storage

2015 ◽  
Vol 8 (1) ◽  
pp. 63-69
Author(s):  
M. Móré ◽  
G. Diósi ◽  
P. Sipos ◽  
Z. Győri
Keyword(s):  
Winter Wheat ◽  
Rheological Properties ◽  
Storage Period ◽  
Absorption Capacity ◽  
Short Term ◽  
Wheat Varieties ◽  
Short Term Storage ◽  
Term Storage ◽  
Winter Wheat Varieties

Abstract The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.

scholarly journals Impact of Thermotherapy and Short-Term Storage on Quercus robur L. Acorn Mycobiota and Germination

Forests ◽  
2021 ◽  
Vol 12 (5) ◽  
pp. 528
Author(s):  
Jelena Kranjec Orlović ◽  
Damir Drvodelić ◽  
Marko Vukelić ◽  
Matea Rukavina ◽  
Danko Diminić ◽  
...  
Keyword(s):  
Natural Regeneration ◽  
Fungal Diversity ◽  
Quercus Robur ◽  
Negative Impact ◽  
Storage Conditions ◽  
Short Term ◽  
Isolation Frequency ◽  
Short Term Storage ◽  
Penicillium Spp ◽  
Term Storage

When natural regeneration of Quercus robur stands is hampered by an insufficient acorn yield, human assisted sowing of acorns collected in non-affected stands and stored for some period of time is performed. To inhibit the development of fungi and acorn deterioration during storage, thermotherapy is usually applied by submerging acorns for 2.5 h in water heated to 41 °C. This research aimed to test the effect of four thermotherapy treatments of different durations and/or applied temperatures as well as short-term storage at −1 °C or 3 °C on acorn internal mycobiota and germination. Fungal presence in cotyledons was analyzed in 450 acorns by isolation of mycelia on artificial media, followed by a DNA-based identification. Germination of 2000 acorns was monitored in an open field trial. Thermotherapy significantly decreased fungal diversity, while storage at 3 °C increased the isolation frequency of several fungi, mainly Penicillium spp. The most frequently isolated fungi did not show a negative impact on acorn germination after short-term storage. The study confirmed the efficiency of thermotherapy in the eradication of a part of acorn internal mycobiota, but also its effect on the proliferation of fast-colonizing fungi during storage. However, the latter showed to be more stimulated by storage conditions, specifically by storage at 3 °C.

scholarly journals Management of Apple Maturity and Postharvest Storage Conditions to Increase Polyphenols in Cider

HortScience ◽  
2019 ◽  
Vol 54 (1) ◽  
pp. 143-148 ◽  
Author(s):  
Brianna L. Ewing ◽  
Gregory M. Peck ◽  
Sihui Ma ◽  
Andrew P. Neilson ◽  
Amanda C. Stewart
Keyword(s):  
The United States ◽  
Storage Conditions ◽  
Short Term ◽  
Postharvest Storage ◽  
Total Polyphenols ◽  
Fruit Storage ◽  
Long Term Storage ◽  
Short Term Storage ◽  
Term Storage

Hard cider production in the United States has increased dramatically during the past decade, but there is little information on how harvest and postharvest practices affect the chemistry of the resulting cider, including concentrations of organoleptically important flavanols. For 2 years we assessed fruit, juice, and cider from a total of five apple (Malus ×domestica Borkh.) cultivars in two experiments: sequential harvests and postharvest storage. Different cultivars were used in 2015 and 2016 with the exception of ‘Dabinett’, which was assessed in both years. There were no differences in polyphenol concentrations in cider made from fruit that was harvested on three separate occasions over a 4-week period in either 2015 or 2016. Fruit storage durations and temperatures had little influence on the chemistry when the experiment was conducted in 2015, but polyphenol concentration was greater after storage in the 2016 experiment. In 2016, total polyphenols in ‘Dabinett’ ciders were 51% greater after short-term storage at 10 °C and 67% greater after long-term storage at 1 °C than the control, which was not subjected to a storage treatment. In 2016, total polyphenols in ‘Binet Rouge’ ciders were 67% greater after short-term storage at 10 °C and 94% greater after long-term storage at 1 °C than the control. Although results varied among cultivars and harvest years, storing apples for longer periods of time and at warmer temperatures may be a strategy to increase polyphenol, particularly flavanol, concentrations in hard cider.

Changes in the Quality of E15–E25 Gasoline during Short-Term Storage up to Four Months

2016 ◽  
Vol 31 (1) ◽  
pp. 504-513 ◽  
Author(s):  
Łukasz Jęczmionek ◽  
Bogusława Danek ◽  
Martynika Pałuchowska ◽  
Wojciech Krasodomski
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

scholarly journals Evaluation of sweet cherry fruit quality after short-term storage in relation to the rootstock

2019 ◽  
Vol 60 (6) ◽  
pp. 925-934 ◽  
Author(s):  
Ewa Dziedzic ◽  
Jan Błaszczyk
Keyword(s):  
Fruit Quality ◽  
Sweet Cherry ◽  
Fungal Infections ◽  
Weather Conditions ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Short Term ◽  
Fruit Storage ◽  
Short Term Storage ◽  
Term Storage

Abstract Fruits of the sweet cherry cultivar ‘Regina’ collected from trees growing on seven rootstocks were stored in a cold room at 2 °C with a normal (NA) and controlled atmosphere (15% and 20% CO2 and 5% O2—CA1 and CA2) for 2 weeks. The rootstocks on which the trees grew and the storage conditions significantly affected all fruit parameters tested during both years of the experiment. Fruit from Damil rootstock exhibited higher mean firmness than fruit from Colt rootstock. The effect of rootstocks on the value of soluble solids content (SSC) varied, wherein the fruits from Tabel Edabriz and Damil were characterized by high SSC mean content. The organic acids content (TA) was significantly lower after storage than during harvest time. Fruits from Tabel Edabriz trees were characterized by faster ripening, as was evident by the higher SSC to TA ratio. The amount of mass lost depended significantly and only on the storage conditions—sweet cherries from both CA combinations had the lowest mass losses. The percentage of fruits showing disease symptoms was largely dependent on the weather conditions in the orchard the year before the fruit harvest, as well as atmosphere composition and RH during fruit storage. Cold storage conditions with a high (20%) CO2 content are recommended for the short-term storage of sweet cherry fruits because they preserve fruit quality parameters: a low decrease in firmness, maintenance of a high SSC/TA ratio, a low percent of fungal infections, and good preservation of green color in the peduncle.

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