CHANGES IN WATER AND CARBOHYDRATE STATUS OF THREE NURSERY SPECIES IN CONTAINERS DURING OVERWINTER STORAGE IN THREE ENVIRONMENTS

1979 ◽  
Vol 59 (3) ◽  
pp. 747-755 ◽  
Author(s):  
CALVIN CHONG ◽  
R. L. DESJARDINS ◽  
C. S. LIN
Keyword(s):  
Starch Content ◽  
Water Status ◽  
Soluble Sugars ◽  
Single Layer ◽  
Storage Period ◽  
Storage Conditions ◽  
Clear Cut ◽  
Picea Pungens ◽  
Juniperus Sabina ◽  
Carbohydrate Status

During overwinter storage in an open coldframe, a shaded single-layer polyhouse, and an unshaded double-layer polyhouse, changes in water potentials, moisture content, soluble sugars, and starch were compared in shoots of Colorado spruce (Picea pungens Egnelm.) and Ramlosa juniper (Juniperus sabina L. ’Ramlosa’), both container-grown for one season, and also of globe cedar (Thuja occidentalis L. ’Woodwardii’), field-potted 1 mo prior to testing. Higher water status and higher sugar and starch content were observed in all species in the polyhouse than in the coldframe. Differences between effects of the polyhouses were less clear-cut. During the storage period, higher water status and higher soluble sugars were generally observed in spruce than in juniper and cedar. The sugar to starch ratio (an index of metabolic activity) remained relatively constant for juniper and cedar but decreased during the period of storage for spruce. Extent of winter injury, as indicated by post-winter storage conditions of plants, was 10 and 40% less for cedar and juniper, respectively, overwintered in the polyhouses than in the coldframe; spruce survived equally well in all three environments.

scholarly journals Reserve mobilization during imbibition of stored Gliricidia sepium (Jacq.) Steud. (Leguminosae - Papilionoideae) seeds

2011 ◽  
Vol 33 (3) ◽  
pp. 549-560
Author(s):  
Renata Conduru Ribeiro Reis ◽  
Bárbara França Dantas ◽  
Renato Delmondez de Castro ◽  
Cimille Gabrielle Cardoso Antunes ◽  
Fabrício Francisco Santos da Silva ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Seed Viability ◽  
Storage Period ◽  
Seed Storage ◽  
Gliricidia Sepium ◽  
Storage Conditions ◽  
Ambient Conditions ◽  
Total Soluble Sugars ◽  
Drought Tolerant ◽  
Semi Arid Region

Gliricidia sepium is a drought-tolerant species, easily multiplied by seeds, and has been exploited by farmers as a source of forage in the semi-arid region of northeast Brazil. The objective of the present study was to evaluate the effect of seed storage on the mobilization of reserves during imbibition of "Gliricidia" seeds. Freshly-harvested seeds were packed in kraft paper bags and stored for three and six months in the laboratory under ambient conditions (25 º C ± 3 T and 75% ± 3 RH). Cotyledons were isolated from imbibed seeds and macerated for the extraction and quantification of total soluble sugars, reducing sugars, sucrose and starch, as well as of proteins, amino acids and for amylase activity. Storage under these conditions resulted in an increase in seed water content although germination remained at relatively high levels (86%). Seed macromolecule levels showed significant variation with the storage period and imbibition and these variations were associated with a loss in seed viability due to inadequate storage conditions.

scholarly journals Amido e açúcares solúveis totais em pós-colheita de inflorescências de bastão-de-imperador

2018 ◽  
Vol 24 (4) ◽  
pp. 435-442 ◽  
Author(s):  
Drucylla Guerra Mattos ◽  
Patrícia Duarte de Oliveira Paiva ◽  
Heloisa Helena De Siqueira Elias ◽  
Eduardo Valério De Barros Vilas Boas ◽  
Lucas Ferreira Rodrigues ◽  
...  
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Storage Period ◽  
Control Treatment ◽  
Total Soluble Sugars ◽  
Total Soluble Sugar ◽  
Carnauba Wax ◽  
Opening Stage

Floral opening stage during harvest and use of postharvest techniques, such as inflorescence coating with carnauba wax, may influence quality maintenance for commercialization. The aim was to evaluate the carbohydrate content of torch ginger inflorescences harvested at two different opening stages and treated with different concentrations of carnauba wax. The inflorescences were harvested with semi-open (basal bracts beginning their expansion process) and open bracts (fully expanded basal bracts and opening of the smaller bracts on interior of the inflorescence) and received the application of carnauba wax at concentrations of 0.75%; 1.5% or 3.0%, in addition to a control treatment, without wax application. After the treatment, the floral stems were maintained at 16 and 21 oC for 20 days. During the storage period, five bracts samples (external and internal bracts separately - in open inflorescences, external and internal bracts together - in semi-open inflorescences) were carried out every three days for evaluation of total soluble sugars and starch content. Contents of total soluble sugars and starch differed between the different types of bracts collected and throughout the storage period evaluated, and could indicate a remobilization of reserves. The concentration of 3.0% carnauba waxinduced higher total soluble sugar content. However, this content does not affect the longevity of torch ginger at the two evaluated floral opening stages.

Cracking at the fold in double layer coated paper: the influence of latex and starch composition

TAPPI Journal ◽  
2019 ◽  
Vol 18 (2) ◽  
pp. 93-99
Author(s):  
SEYYED MOHAMMAD HASHEMI NAJAFI ◽  
DOUGLAS BOUSFIELD, ◽  
MEHDI TAJVIDI
Keyword(s):  
Mechanical Properties ◽  
Double Layer ◽  
Starch Content ◽  
Single Layer ◽  
Double Layers ◽  
Coated Paper ◽  
Coated Papers ◽  
Coating Layers ◽  
Scanned Images ◽  
Packaging Paper

Cracking at the fold of publication and packaging paper grades is a serious problem that can lead to rejection of product. Recent work has revealed some basic mechanisms and the influence of various parameters on the extent of crack area, but no studies are reported using coating layers with known mechanical properties, especially for double-coated systems. In this study, coating layers with different and known mechanical properties were used to characterize crack formation during folding. The coating formulations were applied on two different basis weight papers, and the coated papers were folded. The binder systems in these formulations were different combinations of a styrene-butadiene latex and mixtures of latex and starch for two different pigment volume concentrations (PVC). Both types of papers were coated with single and double layers. The folded area was scanned with a high-resolution scanner while the samples were kept at their folded angle. The scanned images were analyzed within a constant area. The crack areas were reported for different types of papers, binder system and PVC values. As PVC, starch content, and paper basis weight increased, the crack area increased. Double layer coated papers with high PVC and high starch content at the top layer had more cracks in comparison with a single layer coated paper, but when the PVC of the top layer was low, cracking area decreased. No measurable cracking was observed when the top layer was formulated with a 100% latex layer.

scholarly journals Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 850
Author(s):  
Annalaura Lopez ◽  
Federica Bellagamba ◽  
Erica Tirloni ◽  
Mauro Vasconi ◽  
Simone Stella ◽  
...  
Keyword(s):  
Food Safety ◽  
Organic Acids ◽  
Solid Phase ◽  
Current Trend ◽  
Storage Period ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Volatile Profile ◽  
Safety Parameters ◽  
Statistic Model

Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.

The use of postharvest treatments to extend storage life and to control postharvest wastage of honeydew melons (Cucumis melo L. var. inodorus Naud.) in cool storage

1990 ◽  
Vol 30 (5) ◽  
pp. 693 ◽  
Author(s):  
ME Edwards ◽  
RM Blennerhassett
Keyword(s):  
Water Loss ◽  
Cucumis Melo ◽  
Storage Temperature ◽  
Chilling Injury ◽  
Storage Period ◽  
Storage Conditions ◽  
Storage Life ◽  
Storage Rots ◽  
Wax Coating ◽  
Cucumis Melo L

Three trials were undertaken to study storage conditions and handling procedures required to maximise the postharvest storage life of honeydew melons (Cucumis melo L. var. inodorus Naud.).Honeydew melons treated with chlorine (1000 mg/L), benomyl (250 mg/L) + guazatine (500 mg/L), shrink wrap (17 ym Cryovac XDR film), Semperfresh, wax, or combinations of these treatments were stored at 4 or 8�C, for 4 or 6 weeks. Benomyl plus guazatine reduced the development of storage rots associated with Alternaria and Fusarium spp. The use of shrink wrap and wax reduced water loss by melons but increased fungal infection in some cases. Shrink wrapping combined with the fungicide treatment effectively reduced the incidence of fungal breakdown in the storage period for up to 4 weeks. Wax coating with full strength Citruseal wax caused anaerobic tissue breakdown. Melons were affected by chilling injury at 4�C. Control of bacterial rots with benomyl + guazatine or with chlorine was variable. Semperfresh did not reduce the incidence of fungal breakdown or water loss from the melons. The results indicate that storage of honeydew melons for 4 weeks at 8�C by pretreating with fungicide is possible but the melons soften and rot after 6 weeks, making them unsaleable. Four weeks should be adequate to allow for sea freighting of honeydew melons to markets in South East Asia. Further research is required to determine the optimum storage temperature for honeydew melons.

scholarly journals Primary metabolite mobilization during germination in rosewood (Aniba rosaeodora Ducke) seeds

2008 ◽  
Vol 32 (1) ◽  
pp. 19-25 ◽  
Author(s):  
Renata Braga Souza Lima ◽  
José Francisco de Carvalho Gonçalves ◽  
Silvana Cristina Pando ◽  
Andréia Varmes Fernandes ◽  
André Luis Wendt dos Santos
Keyword(s):  
Seed Germination ◽  
Amylase Activity ◽  
Starch Content ◽  
Initial Period ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Alpha Amylase ◽  
Primary Metabolite ◽  
Radicle Growth ◽  
Starch Mobilization

This study aimed to characterize protein, oil, starch and soluble sugar mobilization as well as the activity of alpha-amylase during rosewood seed germination. Germination test was carried out at 25°C and the following parameters were analyzed: percentage of germination, initial, average, and final germination time. Seed reserve quantification was monitored in quiescent seeds and during different stages of radicle growth. Starch mobilization was studied in function of a-amylase activity. Germination reached 87.5% at the initial, average, and final time of 16, 21 and 30 days, respectively. Oil mobilization showed a negative linear behavior, decreasing 40% between the first and the last stage analyzed, whereas protein levels increased 34.7% during the initial period of germination. Starch content (46.4%) was the highest among those of the metabolites analyzed and starch mobilization occurred inversely to the observed for soluble sugars; alpha-amylase activity increased until the 15th day, a period before radicle emission and corresponding to the highest starch mobilization. The high percentage of rosewood seed germination may be related to the controlled condition used in the germination chamber as well as to high seed reserve mobilization, in special oil and starch.

scholarly journals Occurrence and epidemiological aspects of potato silver scurf in California

2004 ◽  
Vol 22 (4) ◽  
pp. 690-695 ◽  
Author(s):  
Marcos G. Cunha ◽  
David M. Rizzo
Keyword(s):  
Storage Period ◽  
Storage Conditions ◽  
Silver Scurf ◽  
Inoculum Potential ◽  
Helminthosporium Solani ◽  
Potato Tubers ◽  
Commercial Potato ◽  
Tuber Disease ◽  
Fusarium Sp ◽  
Over Time

A new potato tuber disease has been observed in the Tulelake region, California, USA, since 1995, with tuber symptoms suggestive of silver scurf disease (Helminthosporium solani). In this work we isolated, identified and demonstrated the nature of the causal agent of this potato disease in California. In addition, the distribution of H. solani in potato fields and the inoculum potential at harvest time were investigated. Disease progress and H. solani spore populations were also characterised under commercial storage conditions. The main fungal genera associated with potato tubers in storage were Helminthosporium solani, Colletotrichum sp., Fusarium sp., and Rhizoctonia sp. The results of Koch's postulates indicated that H. solani is responsible for the outbreak of silver scurf in the Tulelake region. In a disease survey in three commercial potato fields naturally infested, H. solani infections occurred in all fields. However, the extension of the infections differed significantly between the fields. During potato storage, silver scurf usually increased over time. The percentage of the tuber surface covered by silver scurf varied from 3.5% up to 35.5% during the storage period. The number of H. solani lesions per tuber also progressively increased from 6% up to 35%, six months after storage. H. solani spore populations also increased over time in all studied potato stores; nevertheless, they followed no consistent pattern, exhibiting multiple and variable peaks of increase and reduction during the period of storage.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 185
Author(s):  
Jing Du ◽  
Yingxue Lin ◽  
Yuan Gao ◽  
Yanyan Tian ◽  
Jixiang Zhang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Relative Humidity ◽  
Early Warning ◽  
Storage Temperature ◽  
Starch Content ◽  
Protein Secondary Structure ◽  
Principal Component ◽  
Storage Conditions ◽  
Factors Affecting ◽  
Total Starch

Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

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