Effect of Growth-Location and Length of Storage on Glycoalkaloid Content of Roadside-Stand Potatoes as Stored by Consumers

1983 ◽  
Vol 46 (2) ◽  
pp. 119-121 ◽  
Author(s):  
ANN M. WILSON ◽  
DEBORAH F. MCGANN ◽  
RODNEY J. BUSHWAY
Keyword(s):  
Statistical Analysis ◽  
Storage Time ◽  
Storage Conditions ◽  
The State ◽  
Potato Tubers ◽  
Toxic Level ◽  
Wet Weight ◽  
Total Glycoalkaloids ◽  
The Individual ◽  
And Storage

Potato tubers were purchased from roadside stands at 25 locations in the State of Maine and were stored from 1 to 3 months under home storage conditions at 12.2°C. Initially and after 1 and 3 months of storage, tubers were analyzed for their α-chaconine, α-solanine and total glycoalkaloid (TGA) contents. Mean α-chaconine, α-solanine and total glycoalkaloid contents of the tubers ranged from 0.41 to 3.45, 0.35 to 1.51 and 0.75 to 6.16 mg/100 g of tuber (wet weight), respectively. Statistical analysis of the results indicated that the interaction of location and storage time had a significant (P<0.05) effect on concentration of the individual and total glycoalkaloids in the tubers. The results also demonstrated that storage under these suboptimum conditions did not cause an increase of glycoalkaloids to a toxic level.

scholarly journals The Relationship Between Post-harvest Storage Conditions and Membrane Leakage in the Context of Blackheart in Potato Tubers

2020 ◽  
Vol 21 (2) ◽  
Author(s):  
Yang Yue
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Potato Cultivars ◽  
Conductivity Measurements ◽  
Potato Tubers ◽  
Electrolyte Conductivity ◽  
Membrane Leakage ◽  
The Relationship ◽  
And Storage ◽  
Different Tissues

The relationship between potato (Solanum tuberosumL.) tuber membrane permeability and storage conditions were examined. Tubers from four potato cultivars were stored for 1 year at 2 °C and4 °C, and tubers transferred from 4 °C to 2 °C for 48 hours. Electrolyte conductivity measurements taken from two discs of four potato cultivars with six biological replicates as well as different tissues types including the pith, cortex and parenchyma. The results showed that the longer the storage time and lower the temperature, the higher the electrolyte conductivity of the tissues. And different tissue types pith, cortex and parenchyma had different electrolyte conductivity susceptibility pattern under different storage conditions. Overall, the parenchyma has highest electrolyte leakage and following are pith, cortex has lowest among three different tissue types. However, cultivars that are resistant to Blackheart, surprisingly had higher electrolyte conductivity compared to the Blackheart-susceptible cultivars. Overall, the work demonstrates that storage conditions have a significant effect on membrane leakage but that this doesn’t appear to relate directly to susceptibility to Blackheart. 

Effect of maturity, storage temperature, and storage time on greening of potato tubers

1967 ◽  
Vol 44 (2) ◽  
pp. 56-58 ◽  
Author(s):  
R. W. Buck ◽  
R. V. Akeley
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Potato Tubers ◽  
And Storage

scholarly journals Study of ready to use onion paste for prolonged shelf life

2019 ◽  
Vol 30 (2) ◽  
pp. 219-226
Author(s):  
S Arefin ◽  
MHR Bhuiyan ◽  
N Yeasmen ◽  
MA Islam ◽  
M Shams Ud Din
Keyword(s):  
Citric Acid ◽  
Chemical Constituents ◽  
Bacterial Count ◽  
Storage Conditions ◽  
Point Of View ◽  
Total Bacterial Count ◽  
Acceptable Quality ◽  
Sensorial Quality ◽  
The Individual ◽  
And Storage

This paper attempts to show the effect of preservatives and storage on the chemical, sensorial and microbial aspect of ready to use (RtU) onion paste, stored at two conditions i.e. ambient temperature (AT: 30±30C) and refrigerated temperature (RT: 5±10C) over a period of 180 days after treating with preservatives i.e. Potassium metabisulphites (KMS), Sodium benzoate (SB) and Citric acid (CA) at two levels i.e. 750 and 1000 ppm respectively. In the context of chemical aspect, a throughout observations over 180 days with 60 days interval showed negligible changes in chemical constituents of RtU onion paste both at AT and RT conditions with a little exception. Over the period pH slightly increased for both the storage conditions. Towards the sensorial point of view, use of preservatives in RtU onion paste resulted in the acceptance of color, flavor and texture up to 60 and 120 days of storage at AT and RT, respectively. To improve the effect of preservatives, mixture of them (KMS & CA; SB & CA) was also applied into to the sample (onion paste) besides the individual application. As a consequence, sensorial quality was better sustained by the addition of CA (0.8%) with other preservatives in comparison to the samples without CA. Onion paste, in specific, treated with 1000 ppm KMS & 0.8% citric acid stored both at AT and RT condition retained the most acceptable quality attributes compared to other treatments. However, onion paste without any preservative (control) was found acceptable only up to 20 days of storage at RT while storage at AT condition resulted in the more worse situation (acceptable up to 5 days). Total bacterial count was found in the lowest amount in RtU onion paste treated with the combination of KMS (1000 ppm) and CA (0.8%). Progressive Agriculture 30 (2): 219-226, 2019

scholarly journals Evaluation of Bis (2-ethylhexyl) phthalate (DEHP) in the PET Bottled Mineral Water of Different Brands and Impact of Heat by GC-MS/MS

2021 ◽  
Author(s):  
Laxmi Kant Bhardwaj ◽  
Archana Sharma
Keyword(s):  
Storage Time ◽  
Mineral Water ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Local Market ◽  
Batch Number ◽  
Water Filling ◽  
And Storage ◽  
Ethylhexyl Phthalate ◽  
Bottled Mineral Water

Abstract Phthalates are one of the ubiquitous contaminants in the environment due to the extensive use in the last few years. They are easily released because they are not chemically bonded to polymers. They migrate into the food during food packing while in water, they migrate during water filling or storage and bottle manufacturing. They are toxic to human health and known as carcinogen/ endocrine disruptors. A total of sixty PET (polyethylene terephthalate) bottled mineral water samples of different six brands were purchased from the local market of Noida, India. These bottles were of two different batch numbers of each brand. Two bottles of each brand with a different batch number were analyzed immediately after purchase while the other eight bottles were analyzed after two and six months when they were stored in sunlight (~ 45 o C) and - 20 o C. The aim of the present study was to determine the migration of DEHP and its impact on storage conditions of PET bottled mineral water in retail stores or homes. We used a gas chromatography-mass spectrometry (GC-MS/MS) for the estimation of DEHP in these samples. We observed that the migration of DEHP was dependent on high temperature and storage time. DEHP was present only in those samples, which were stored in sunlight for two & six months and at - 20 o C for six months. While found below the detection limit in those samples which were analyzed immediately after purchase and stored at - 20 o C for two months.

Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese

2005 ◽  
Vol 68 (7) ◽  
pp. 1487-1491 ◽  
Author(s):  
TUĞRUL M. MASATCIOĞLU ◽  
YAHYA K. AVŞAR
Keyword(s):  
Staphylococcus Aureus ◽  
Room Temperature ◽  
Storage Time ◽  
Storage Conditions ◽  
Black Pepper ◽  
Ash Content ◽  
Mold Growth ◽  
Storage Duration ◽  
And Storage ◽  
Over Time

The objectives of this study were to determine the cumulative effects of flavorings (chili pepper, thyme, mint, cumin, nutmeg, allspice, clove, cinnamon, black pepper, salt, and hot red pepper paste), storage conditions, and storage time on the survival of Staphylococcus aureus in Sürk cheese and to monitor the associated chemical changes. Sürk cheese, a traditional Turkish cheese, was produced by heating diluted nonfat yogurt and adding flavorings to the resultant acid-heat curd. The cheese was later inoculated with S. aureus, shaped conically, and stored aerobically for mold growth and anaerobically in olive oil for 30 days at room temperature. The moisture content of aerobically stored cheese decreased over time and led to increases in total solids, salt, salt-in-moisture, and ash content during ripening (P < 0.05). The presence or absence of the flavorings had no significant effect, whereas storage conditions and storage duration decreased the survival of S. aureus (P < 0.05).

scholarly journals Specific root respiration of three plant species as influenced by storage time and conditions

2020 ◽  
Vol 453 (1-2) ◽  
pp. 615-626 ◽  
Author(s):  
Zana A. Lak ◽  
Hans Sandén ◽  
Mathias Mayer ◽  
Boris Rewald
Keyword(s):  
Plant Species ◽  
Root Respiration ◽  
Storage Time ◽  
Cold Water ◽  
Storage Conditions ◽  
Root Trait ◽  
Tree Seedling ◽  
Considerable Uncertainty ◽  
Dry Conditions ◽  
And Storage

Abstract Aims Specific root respiration (RRS) is a key root trait, determining i.e. nutrient foraging and uptake efficiencies. However, a considerable uncertainty exists regarding the effects of storage time and conditions on RRS measurements. Methods Fine root CO2 efflux rates of three plant types (tree seedling Carpinus betulus, legume Pisum sativum, grass Lolium perenne) were measured as depending on storage time (30–1440 min post-rinsing) and conditions (i.e. attached to plant, warm and cold water storage, and storage under dry conditions). Results Short-term storage conditions (30 min) had a significant effect on measured RRS rates, in specific, RRS rates of all three species were significantly lower under dry storage. Irrespective of plant species or temperature, storage of excised roots in water did not affect RRS for 300 min,. RRS measurements remained stable for 1 day if roots were stored cold. Conclusions Our results have important implications on measurement routines of RRS—a generally understudied root trait. Henceforth it seems reasonable to collect roots in the field and transport them, hydrated but even uncooled, to the laboratory for subsequent measurements for at least 300 min post-rinsing.

scholarly journals Influence of Storage Conditions on SARS-CoV-2 Nucleic Acid Detection in Throat Swabs

2020 ◽  
Vol 222 (2) ◽  
pp. 203-205 ◽  
Author(s):  
Lin Li ◽  
Xiao Li ◽  
Zhendong Guo ◽  
Zhongyi Wang ◽  
Ke Zhang ◽  
...  
Keyword(s):  
Nucleic Acid ◽  
Storage Time ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Nucleic Acid Detection ◽  
Nucleic Acid Testing ◽  
Threshold Values ◽  
Sample Storage ◽  
Cycle Threshold ◽  
And Storage

Abstract The detection of SARS-CoV-2 infection is the premise of quarantine. In many countries or areas, samples need to be shipped or inactivated before SARS-CoV-2 testing. In this study, we checked the influence of sample storage conditions on SARS-CoV-2 nucleic acid testing results, including sample inactivation time, storage temperature, and storage time. All of these conditions caused an increase in the cycle threshold values of the nucleic acid tests and led to the misclassification of at least 10.2% of positive cases as negative or suspected. The results highlight the importance of immediate testing of samples for SARS-CoV-2 nucleic acid detection.

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