EFFECTS OF PHOSPHATE SPRAYS ON McINTOSH APPLE FRUIT AND LEAF COMPOSITION, FLESH FIRMNESS AND SUSCEPTIBILITY TO LOW-TEMPERATURE DISORDERS

1986 ◽  
Vol 66 (3) ◽  
pp. 617-626 ◽  
Author(s):  
D. H. WEBSTER ◽  
P. D. LIDSTER
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Ammonium Phosphate ◽  
Storage Conditions ◽  
Apple Fruit ◽  
Fruit Firmness ◽  
Fresh Weight ◽  
Low Temperature Storage ◽  
Leaf Composition ◽  
Temperature Storage

Phosphate compounds (NH4H2PO4, KH2PO4 and CaH4(PO4)2 in 1982; NH4H2PO4 in 1983) applied to McIntosh apple trees as six foliar sprays at weekly intervals starting 4 wk after bloom, increased leaf and fruit P, decreased loss of firmness under some storage conditions and decreased incidence of low-temperature storage disorders. Phosphate sprays improved firmness retention of apples stored in either 5% CO2 plus 3% O2 or 0.7% CO2 plus 1% O2 in 1982 and maintained fruit firmness during a simulated shelf life at 20 °C for apples stored at 0 °C. Firmness retention at 20 °C of the 1983 crop was improved by monobasic ammonium phosphate regardless of storage temperature. Apple samples from unsprayed control trees had mean phosphorus concentrations of 85.4 and 94.4 ppm fresh weight in 1982 and 1983, respectively (whole fruit less seeds and stems).Key words: Apple, fruit phosphorus, low temperature breakdown, core flush

scholarly journals IMPACT OF HYPOTHERMAL AND LOW TEMPERATURE STORAGE CONDITIONS ON VIABILITY OF IMMOBILIZED PROBIOTICS BIFIDOBACTERIUM BIFIDUM

2020 ◽  
Vol 20 (3) ◽  
pp. 185-191
Author(s):  
G.E. Ananina ◽  
L.V. Stepanyuk ◽  
I.P. Vysekantsev ◽  
I.V. Petrov
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Bifidobacterium Bifidum ◽  
Morphological Properties ◽  
Bacterial Cells ◽  
Alginate Gel ◽  
Low Temperature Storage ◽  
Gel Particles ◽  
Temperature Storage

Dysbiosis is among the challenges the healthcare is facing now. This condition results from to the combined impact of a number of negative factors on the human body, and immune status weakening. The priority of current biotechnology is the elaboration of probiotics immobilized in gel particles that can be used to correct dysbiosis. Immobilization of probiotic cells in alginate gel granules protects them from the damaging effects of barrier functions of the gastrointestinal tract. The aim of the study was to investigate the effect of hypothermic and low-temperature storage on the viability of the probiotic Bifidobacterium bifidum immobilized in granules of alginate gel. Bacterial cells were immobilized in granules of unmodified gel (1% sodium alginate solution) and in granules of modified sucrose-milk-lactose gel. Granules with immobilized bacterial cells were placed into cryotubes. The samples kept at temperatures of +4, -12, -20, -80 and -196 ° C for 12 months (study period). It was found that storage at temperatures -80 and -196°C provided high viability of the probiotic throughout the study. During storage at temperatures of +4 and -12 ° C, the death of bacteria was observed in 1 – 3 months, depending on the composition of the gel particles, and at a temperature of -20°C the death occurs in 6-9 months. Conclusions: It has been established that the viability of B. bifidum culture cells immobilized in alginate gel granules is influenced by both storage temperature modes and gel modification by the introduction of sucrose-milk-lactose medium. At temperature ragnes of -80 and -196°C, immobilized bacteria do not die during the year (observation period). When storing at the temperatures +4, -12, -20°C, higher viability rates and longer shelf life of bifidobacterial cells were observed in samples of alginate gel granules modified with sucrose-milk-lactose medium. The study has shown that being kept at the low temperature values, B. bifida cells immobilized in unmodified and modified with sucrose-milk-lactose medium do not change their cultural and morphological properties.

Low-temperature storage of the poultry red mite, Dermanyssus gallinae, facilitates laboratory colony maintenance and population growth

Parasitology ◽  
2020 ◽  
Vol 147 (7) ◽  
pp. 740-746
Author(s):  
Chuanwen Wang ◽  
Xiaolin Xu ◽  
He Yu ◽  
Yu Huang ◽  
Hao Li ◽  
...  
Keyword(s):  
Low Temperature ◽  
Survival Rates ◽  
Storage Conditions ◽  
Egg Laying ◽  
Dermanyssus Gallinae ◽  
Control Group ◽  
Poultry Red Mite ◽  
Low Temperature Storage ◽  
Laboratory Colony ◽  
Temperature Storage

AbstractThe poultry red mite, Dermanyssus gallinae, is currently the most common ectoparasite affecting egg-laying hens. Since continuous culture of D. gallinae on birds is a biologically and economically costly endeavour, storage techniques for mites are urgently needed. Effects of temperature on adult and nymph survival were first studied to optimize storage conditions. Then, fecundity of D. gallinae was studied after mites were stored at optimal storage conditions. Results showed the survival rates of protonymphs (42.11%), deutonymphs (8.19%) and females (19.78%) at 5°C after 84 days were higher than those at 0, 25 and 30°C. Thereafter the fecundity and the capability of re-establishing colonies of D. gallinae were evaluated after they were stored for 40 and 80 days at 5°C. After storage, the mean number of eggs showed no statistical difference between treated (5°C for 40 or 80 days) and control groups (25°C for 7 days), while the hatching rates of eggs were in all cases above 97%. The dynamic changes of mite populations and egg numbers showed similar trends to the control group after the stored adult or nymph mites were fed on chicks. Dermanyssus gallinae can be successfully stored at 5°C for 80 days with no interference with the fecundity of mites, and the stored mites could re-establish colonies successfully. Adults and nymphs were two main stages with capability for low temperature storage. These results suggest that low temperature storage is a viable option for colony maintenance of D. gallinae under laboratory conditions.

Moisture diffusivity of table grape stems during low temperature storage conditions

2013 ◽  
Vol 115 (3) ◽  
pp. 346-353 ◽  
Author(s):  
Mduduzi E.K. Ngcobo ◽  
Pankaj B. Pathare ◽  
Mulugeta A. Delele ◽  
Lan Chen ◽  
Umezuruike Linus Opara
Keyword(s):  
Low Temperature ◽  
Moisture Diffusivity ◽  
Storage Conditions ◽  
Table Grape ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Ripening of Mangos Following Low-temperature Storage

1990 ◽  
Vol 115 (3) ◽  
pp. 430-434 ◽  
Author(s):  
A.P. Medlicott ◽  
J.M.M. Sigrist ◽  
O. Sy
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Mangifera Indica ◽  
Chilling Injury ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Low Temperature Storage ◽  
Solids Concentration ◽  
Harvest Maturity ◽  
Temperature Storage

The effects of harvest maturity of mangos (Mangifera indica L.) on storage tinder various low-temperature regimes and the influence of storage on quality development during subsequent ripening at higher temperatures were investigated. The capacity for storage of mango fruit depended on harvest maturity, storage temperature, and the time of harvest within the season. Development of peel and pulp color, soluble solids concentration, pH, and softening in `Amelie', `Tommy Atkins', and `Keitt' mangos occurred progressively during storage for up to 21 days at 12C. Based on the level of ripening change that occurred during 12C storage, immature fruit showed superior storage capacity than fruit harvested at more-advanced stages of physiological maturity. On transfer to ripening temperatures (25C); however, immature fruit failed to develop full ripeness characteristics. Mature and half-mature fruit underwent limited ripening during storage at 12C, the extent of which increased with progressive harvests during the season. Ripening changes during storage for 21 days were less at 8 and 10C than at 12C. Chilling injury, as indicated by inhibition of ripening, was found at all harvest stored at 8C, and in early season harvests stored at 10C. Fruit from mid- and late-season harvests stored better at 10 than at 12C, with no apparent signs of chilling injury. Flavor of mangos ripened after low-temperature storage was less acceptable than of those ripened immediately after harvest. Suggestions are made for maximizing storage potential by controlling harvest maturity and storage temperature for progressive harvests throughout the season.

scholarly journals Optimum Harvest of Low-chill Melting and Non-melting Flesh Peach Cultivars for Direct Ripening and Ripening following Low Temperature Storage

HortScience ◽  
2020 ◽  
Vol 55 (4) ◽  
pp. 487-495
Author(s):  
Ming-Wei S. Kao ◽  
Jeffrey K. Brecht ◽  
Jeffrey G. Williamson
Keyword(s):  
Low Temperature ◽  
Linear Correlation ◽  
Soluble Sugar ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Total Soluble Sugar ◽  
Low Temperature Storage ◽  
Flesh Firmness ◽  
Harvest Maturity ◽  
Temperature Storage

The physical and chemical characteristics of two melting flesh (MF) cultivars, TropicBeauty and Flordaprince, and two non-melting flesh (NMF) cultivars, UFSun and Gulfking, with advancing maturities, were determined at harvest, after ripening at 20 °C for 7 days (i.e., direct ripening) and after storage at 0 °C for 14 days then ripening at 20 °C for 7 days (i.e., ripening following low temperature storage). The NMF cultivars were able to retain flesh firmness better than the MF cultivars as fruit matured and ripened on the tree and after the two storage treatments. The NMF fruit of the least mature to the most advanced maturity groups (MGs) were ≈2 to 7 times firmer than the MF fruit in the same MGs after ripening in both storage conditions. For both MF and NMF fruit, a significant reduction of titratable acidity (TA) occurred with no significant changes in soluble solids content (SSC) and total soluble sugar (TSS) as maturity and ripening progressed on the tree and after ripening in both storage conditions. Minimum quality standards of “ready for consumption” peaches were used as general guidelines to determine the optimum harvest maturity of all four cultivars. The NMF fruit ripened directly had wider optimum harvest maturity ranges and could be harvested at more advanced stages than the MF fruit. The MF fruit that ripened following low temperature storage needed to be picked at earlier maturity stages than those that were directly ripened. The optimum harvest maturity of NMF UFSun for the low temperature storage treatment was more advanced than that of the other three cultivars due to abnormal softening found in the lower MGs after ripening. Linear correlation analyses showed that the skin ground color (GC) a* values of both MF cultivars and NMF ‘UFSun’ were highly correlated with the flesh color (FC) a* values, suggesting that GC a* values can be an informative harvest indicator for this NMF cultivar instead of the traditionally used FC. The GC a* values also had high linear correlation with TA for all four cultivars, suggesting that TA can be a potential maturity index for both MF and NMF peaches. Significant correlations of GC a* values and flesh firmness (GC-FF) were found in all four cultivars in one year but only in MF peaches in both years, showing that flesh firmness was the most consistent maturity indicator for the MF cultivars in this study.

scholarly journals Perubahan Mutu Tomat (Lycopersicon esculentum Mill.) Dengan Variasi Konsentrasi Pelapisan Gel Lidah Buaya (Aloe vera L.) Dan Suhu Penyimpanan

2016 ◽  
Vol 1 (1) ◽  
pp. 985-994
Author(s):  
Rina Marwina ◽  
Raida Agustina ◽  
Bambang Sukarno Putra
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Vitamin C ◽  
Room Temperature ◽  
Storage Temperature ◽  
Aloe Vera ◽  
Low Temperature Storage ◽  
Aloe Vera Gel ◽  
Aloe Gel ◽  
Temperature Storage

Abstrak.Penelitian ini bertujuan untuk melihat lama umur simpan buah tomat dengan menggunakan lapisan gel lidah buaya (Aloe vera L.) dengan berbagai variasi konsentrasi dan variasi suhu penyimpanan.Penelitian ini menggunakan tomat dengan tingkat kematangan optimum. Pada variasi konsentrasi gel lidah buaya (A) terdiri atas 4 perlakuan, yaitu tanpa gel lidah buaya (A1), konsentrasi 30% (A2), konsentrasi 50% (A3) dan konsentrasi 70% (A4), dan variasi penyimpanan yaitu suhu penyimpanan (B) terdiri atas 2 perlakuan, yaitu suhu B1 suhu ruang  (28oC) dan  B2 (suhu rendah 10oC ). Analisa data yang diamati meliputi susut bobot, kekerasan, vitamin C, total padatan terlarut, dan uji organoleptik (warna, tekstur, dan aroma).Dari hasil penelitian didapatkan perlakuan terbaik pada tomat dengan perlakuan konsentrasi gel lidah buaya 30% pada penyimpanan suhu rendah 10ºC masih diterima konsumen hingga hari ke 21. Penyimpanan perlakuan terbaik pada hari ke-12 untuk analisis susut bobot terdapat pada perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu 10ºC dengan nilai 15,52%, untuk analisis presentase kekerasanperlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai yaitu 1.357kg/cm2, dan analisis vitamin C perlakuan terbaik terdapat pada konsentrasi 30% pada suhu rendah 10ºCnilai 1,42 mg/50gr, sedangkan TPT perlakuan terbaik terdapat pada suhu rendah 10ºCdengan perlakuan tanpa konsetrasi gel lidah buaya nilai presentase yaitu 4,40 %Brix. Dari hasil pengujian organoleptik, panelis menolak tomat dengan perlakuan konsentrasi gel lidah buaya 30% yang disimpan pada suhu ruang 28oC pada hari penyimpanan ke-12, sedangkan pada penyimpanan suhu rendah 10oC panelis menolak tomatdengan konsentrasi gel lidah buaya 30%pada hari penyimpanan ke-21.Abstract. This study aimed to look at the old the shelf life of tomatoes by using the layer of gels of aloe vera (Aloe vera L.) with various concentrations and a temperature variations in of storage.This study uses the tomatoes with optimum maturity level. In a variation of concentration of aloe gel (A) composed of 4 treatment, ie without aloe vera gel (A1), the concentration of 30% (A2), the concentration of 50% (A3) and a concentration of 70% (A4), and a variety of storage ie storage temperature (B) consisting of two treatments, namely B1 temperature room temperature (28oC) and B2 (low temperature 10oC). Analysis of observed data include weight loss, violence, vitamin C, total dissolved solids, and organoleptic (color, texture, and aroma). From the results, the best treatment in tomatoes by treatment with 30% aloe vera gel at low temperature storage is still acceptable to consumers 10ºC until the 21st day storage best treatment on day 12 for analysis of weight loss treatment concentration contained in aloe vera gel 30% stored at a temperature of 10ºC with a value of 15.52%, for the analysis of the percentage of violence are the best treatment at a concentration of 30% at low temperature 10ºC value is 1,357 kg / cm2, and the analysis of vitamin C are the best treatment at a concentration of 30% at low temperature 10ºC value 1.42 mg / 50gr, while TPT best treatment there at low temperature 10ºC with treatment without concentration of aloe gel percentage value that is 4.40% Brix. From the results of organoleptic tests, the panel rejected the tomatoes by treatment with 30% aloe vera gel is stored at room temperature 28oC on the 12th day of storage, while the low temperature storage 10oC panelists refused tomatoes with aloe vera gel concentration of 30% on the day of deposit of the 21.

scholarly journals The Degreening of `Fallglo' Tangerine

1997 ◽  
Vol 122 (4) ◽  
pp. 547-552 ◽  
Author(s):  
Peter D. Petracek ◽  
Lymari Montalvo
Keyword(s):  
Low Temperature ◽  
Exposure Time ◽  
Water Loss ◽  
Storage Temperature ◽  
Citrus Reticulata ◽  
Early Season ◽  
Low Temperature Storage ◽  
Time Periods ◽  
And Storage ◽  
Temperature Storage

`Fallglo' (Bower citrus hybrid [Citrus reticulata Blanco × (C. reticulata Blanco × C. paradisi Macf.)] × `Temple' [C. reticulata Blanco × C. sinensis L.] is an early season tangerine that is reportedly hypersensitive to ethylene exposure during degreening. The effects of ethylene exposure time, waxing, and storage temperature on `Fallglo' color were examined to assess degreening strategies. Exposure to 5 μL·L-1 ethylene for 24 or 48 hours hastened degreening, and internal ethylene levels increased following the time periods of ethylene exposure. Fruit not exposed to ethylene, or exposed for shorter periods (2 or 6 hours), degreened slowly during storage at 15.5 °C and internal ethylene levels remained low. Low-temperature storage (4.5 °C) or waxing hindered degreening after ethylene exposure but decreased water loss. Degreening after ethylene exposure was faster for fruit stored at 15.5 than 26.5 °C.

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