The effect of microorganisms on the change of fat acidity value during long-term storage of wheat grain

2021 ◽  
pp. 13-15
Author(s):  
Артём Валерьевич Яицких ◽  
Людмила Витальевна Ванина ◽  
Людмила Геннадьевна Приезжева
Keyword(s):  
Storage Temperature ◽  
Linear Increase ◽  
Grain Storage ◽  
Safe Storage ◽  
Long Term Storage ◽  
Huge Impact ◽  
Food Grain ◽  
Social Environmental ◽  
New Research

Задача производства экологически чистых продуктов питания стоит в ряду важнейших мировых проблем. Она обусловлена целым рядом вопросов медицинского, социального, экологического и экономического порядка, объединенных актуальностью сохранения здоровья населения. Решение задач обеспечения сохранности продовольственного зерна пшеницы может осуществляться не только на базе действующих нормативных правил, но и с учетом результатов новых исследований. Разработана методика определения норм свежести (безопасного хранения) и годности зернопродуктов по значению кислотного числа жира (КЧЖ). Огромное влияние на зерно оказывают микроорганизмы, при этом количество плесеней хранения не нормируется для продовольственного зерна. Учитывая, что в любой зерновой массе присутствуют микроорганизмы, которые при определенных условиях развиваются по экспоненциальной кривой, авторами статьи была экспериментально установлена зависимость изменения КЧЖ от микробиологического показателя. Приведены результаты изменения биохимических, физико-химических и микробиологических показателей качества продовольственного зерна пшеницы урожаев 2015 и 2018 гг. при длительном лабораторном хранении в условиях повышенных (+30 °С), умеренных (+20 °С) и пониженных (+10 °С) температур. Установлено, что при хранении продовольственного зерна пшеницы при различных влажностно-температурных режимах в течение 24 мес происходит линейное увеличение показателя КЧЖ. Хранение зерна происходило в лабораторных условиях, определена зависимость изменения КЧЖ от температуры хранения зерна, а также неизменность показателя от развития плесеней хранения, что свидетельствует о возможности использования этого показателя для установления объективных и достоверных сроков безопасного хранения и годности. The task of producing organic food is one of the most important global problems. It is due to a number of medical, social, environmental and economic issues, united by the relevance of preserving the health of the population. The solution of the problems of ensuring the safety of food grain of wheat can be carried out not only on the basis of the current regulatory rules, but also taking into account the results of new research. A method has been developed for determining the norms of freshness (safe storage) and the suitability of grain products by the value of fat acidity value indicator (FAV). Microorganisms have a huge impact on grain, while the number of storage molds is not standardized for food grain. Considering that in any grain mass there are microorganisms that, under certain conditions, develop along an exponential curve, the authors of the article experimentally established the dependence of the change in the FAV on the microbiological indicator. The results of changes of the biochemical, physico-chemical and microbiological indicators of the quality of wheat food grain of the 2015 and 2018 harvests were given during long-term laboratory storage in conditions of increased (+30 °C), medium (+20 °C) and reduced (+10 °C) temperature. It is established that during the storage of wheat food grain under various humidity and temperature conditions a linear increase of the FAV arises within 24 months, change dependency FAV on grain storage temperature and indicator permanence on storage mold development are determined, which indicates the possibility of using this indicator to establish objective and reliable terms of safe storage and validity. Grain storage took place in laboratory conditions.

Effect of storage temperature on spore viability and early gametophyte development of three vulnerable species of Alsophila (Cyatheaceae)

2010 ◽  
Vol 58 (2) ◽  
pp. 89 ◽  
Author(s):  
Y. Li ◽  
Y. L. Zhang ◽  
C. D. Jiang ◽  
T. Wang ◽  
Q. Wang ◽  
...  
Keyword(s):  
Liquid Nitrogen ◽  
Room Temperature ◽  
Storage Temperature ◽  
Vulnerable Species ◽  
Spore Viability ◽  
Great Loss ◽  
Gametophyte Development ◽  
Long Term Storage ◽  
Duration Of Storage

To effectively preserve the vulnerable species of Alsophila, we studied the effects of varying the temperature and duration of storage on spore viability, early gametophyte development and the microstructure of brown spores of three Alsophila species. Spores of A. spinulosa (Wall. ex Hook.) Tryon and A. gigantea Wall. ex Hook. lost viability quickly when stored at room temperature and suffered from great loss when stored at –18°C from 6 to 12 months. Within 1 month, spore viability of A. spinulosa and A. gigantea stored at 4°C was higher than that of those stored in liquid nitrogen. In contrast, long-term storage in liquid nitrogen resulted in a comparatively small loss of viability for these two species. The spores of A. podophylla Hook. died within 3 months after storage at room temperature, 4°C and –18°C, and they died within 12 months when stored in liquid nitrogen. The spores of A. spinulosa and A. gigantea stored at room temperature, 4°C and –18°C, were prone to develop into abnormal gametophytes. These results suggest that storage of A. spinulosa and A. gigantea spores in liquid nitrogen is an effective method of preserving these vulnerable species. The reasons for the failure to preserve ephemeral A. podophylla spores by storage in liquid nitrogen are discussed.

scholarly journals Temperature Effects on Interspecific Hybridization between Gladiolus ×grandiflora and G. tristis

HortScience ◽  
2001 ◽  
Vol 36 (2) ◽  
pp. 341-343 ◽  
Author(s):  
Yasumasa Takatsu ◽  
Masakazu Kasumi ◽  
Toru Manabe ◽  
Mikio Hayashi ◽  
Eiichi Inoue ◽  
...  
Keyword(s):  
Interspecific Hybridization ◽  
Wild Species ◽  
Storage Temperature ◽  
Pollen Viability ◽  
Flow Cytometric Analysis ◽  
Morphological Data ◽  
Modern Cultivar ◽  
Long Term Storage ◽  
Flow Cytometric

Interspecific hybridization between a modern cultivar of Gladiolu×grandiflora hort. (2n = 60) and the wild species G. tristis L. (2n = 30) was made to introduce characteristics of the wild species into the cultivated one. Gladiolus ×grandiflora is a summer-flowering species, and G. tristis flowers in winter. The effect of storage temperature on pollen viability was tested, as long-term storage of pollen was necessary to facilitate crossing these two species. Pollen of G. tristis could be stored at -20 °C for ≈1 year, and was more practical than storage at -80 °C. Air temperature affected pollen tube growth, fertility, and fruit set in the cross between G. ×grandiflora and G. tristis, and low temperatures (15 to 20 °C) were best. The morphological data and flow cytometric analysis showed that the F1 plants were hybrids between G. ×grandiflora and G. tristis.

scholarly journals Оценка хранения лука репчатого в однолетней культуре в Нечерноземной зоне

2020 ◽  
Author(s):  
O.R. Davletbaeva ◽  
M.G. Ibragimbekov ◽  
A.N. Khovrin
Keyword(s):  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Dry Matter Content ◽  
Long Term Storage ◽  
Loss Of Weight ◽  
Standard Cultivar ◽  
Air Circulation ◽  
Preservation Rate

Представлена оценка сохранности сортов, гибридов и новых гибридных комбинаций лука репчатого выращенного в однолетней культуре в условиях Московской области. Лежкость селекционных образцов лука оценивали в период зимнего хранения, учитывали убыль массы, число усохших, пораженных и проросших луковиц. По количеству сохранившихся луковиц и динамике этих показателей оценивали сохранность образцов. Сохранность лука репчатого зависит еще от пригодности данного сорта или гибрида к длительному хранению и его вызревания. Полное вызревание лука характеризуется наличием сухих кроющих чешуй, усыханием листьев и шейки, высоким содержанием сахарозы и моносахаров. Такой лук хранится дольше и меньше поражается болезнями. Один из важных способов сокращения потерь лука репчатого при хранении является соблюдение низкотемпературного режима и соответствующей влажности воздуха. Для лучшей сохранности лука поддерживали температуру в хранилище около 12 С, относительной влажностью воздуха в пределах 75-80. Для этого лук закладывали в хранилище с оборудованными холодильными установками, автоматически регулирующими температуру, влажность и циркуляцию воздуха. Большинство образцов имели сохранность от 28,3 до 71,1, что составило более половины 69,2 изучаемых образцов. Самый низкий показатель сохранности имел образец 652/17 F1 (ШетAN 158 I3) и составил 28,3, также данный образец имел 42,3 проросших луковиц. Лучшую сохранность 95 и 94,6 показали образцы зарубежной селекции F1 Сантеро и F1 Премито (стандарт), при содержании сухого вещества 10,9 и 10,8 соответственно. Также хорошую сохранность среди гибридных комбинаций показал образец 652/2 F1 (Шет Поло I3) 85 с содержанием сухого вещества 10,2, уступив отечественному сорту Форвард (стандарт) на 1,8.An assessment of the safety of cultivars, hybrids and new hybrid combinations of onion grown in an annual culture in the Moscow region is presented. The yield of selected onion samples was evaluated during winter storage, taking into account the loss of weight, the number of dried, affected and sprouted bulbs. The number of preserved bulbs and the dynamics of these indicators were used to assess the safety of samples. The safety of onions depends on the suitability of this variety or hybrid for long-term storage and its aging. Full maturation of onions is characterized by the presence of dry covering scales, drying of leaves and neck, high content of sucrose and monosaccharides. This onion is stored longer and less affected by diseases. One of the important ways to reduce the loss of onions during storage is to observe a low-temperature regime and appropriate humidity. For better preservation of onions, the storage temperature was maintained at about 1-2 C, with a relative humidity of 75-80. To do this, the onion was placed in a storage with equipped refrigeration units that automatically regulate temperature, humidity and air circulation. The majority of samples had a safety of 28.3 to 71.1, which was more than half-69.2 of the studied samples. The lowest preservation rate was for the 652/17 F1 sample (ShetAN 158 I3) and was 28.3, and this sample also had 42.3 sprouted bulbs. The best preservation of 95 and 94.6 were shown by samples of foreign selection F1 Santero and F1 Premito (standard), with a dry matter content of 10.9 and 10.8, respectively. Also, the 652/2 F1 (Shet Polo I3) sample showed good preservation among hybrid combinations 85 with a dry matter content of 10.2, losing to the domestic Forvard (standard) cultivar by 1.8.

Combined effects of storage temperature variation and dynamic controlled atmosphere after long-term storage of ‘Maxi Gala’ apples

2022 ◽  
Vol 31 ◽  
pp. 100770
Author(s):  
Lucas Mallmann Wendt ◽  
Vagner Ludwig ◽  
Fabiane Portella Rossato ◽  
Magno Roberto Pasquetti Berghetti ◽  
Erani Eliseu Schultz ◽  
...  
Keyword(s):  
Temperature Variation ◽  
Storage Temperature ◽  
Combined Effects ◽  
Controlled Atmosphere ◽  
Long Term Storage ◽  
Term Storage

The study of the quality of flour obtained from wheat at the stages of long-term storage

2021 ◽  
pp. 449-456
Author(s):  
K.B. Guryeva ◽  
S.L. Beletskiy ◽  
N.A. Khaba
Keyword(s):  
Wheat Flour ◽  
Physicochemical Parameters ◽  
Grain Storage ◽  
Wheat Grain ◽  
Long Term Storage ◽  
Term Storage

This article presents an analysis of the results of the study of flour obtained from batches of wheat grain at the stages of storage. It is shown that during the observed period of grain storage, the quality of the obtained wheat flour was stable and corresponded to the highest grade in terms of physicochemical parameters. Wheat of the 3rd class after 6 years of storage can be used for milling purposes for the production of bakery flour.

scholarly journals Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Justyna Nasiłowska ◽  
Barbara Sokołowska ◽  
Monika Fonberg-Broczek
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Storage Temperature ◽  
Plate Count ◽  
Bacterial Cells ◽  
Carrot Juice ◽  
Beetroot Juice ◽  
C Storage ◽  
Long Term Storage

Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could spoil the product during storage and potentially pose major public health concerns. This study aims to examine the changes of sublethally injured pathogens cells in two vegetable juices: carrot juice (pH 6.0-6.7) and beetroot juice (pH 4.0-4.2) that are induced by HHP (300-500 MPa). The possibilities of recovery of bacterial cells during 28 days of juices storage at two different temperatures (5°C and 25°C) were determined using plate count methods. During the entire period of storage of carrot juice at refrigerated temperature, the propagation and regeneration ofL. innocuastrains were observed. Storage at 25°C showed that the number of these bacteria drastically decreased between 14 and 21 days. The above phenomenon was not detected inE. colicase. There was no cells recovery during long-term refrigerated storage for all strains in beetroot juice. However, in some cases spoiling of this product intermittently occurred at 25°C storage temperature. This work demonstrates that carrot juice supports growth and regeneration of HHP-sublethally injuredL. innocua, while beetroot juice can be classified as a safe product.

scholarly journals Storage Temperature, Controlled Atmosphere, and 1-Methylcyclopropene Effects on α-Farnesene, Conjugated Trienols, and Peroxidation in Relation with Superficial Scald, Pithy Brown Core, and Fruit Quality of ‘d’Anjou’ Pears during Long-term Storage

2016 ◽  
Vol 141 (2) ◽  
pp. 177-185 ◽  
Author(s):  
Yan Wang
Keyword(s):  
Storage Temperature ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Metabolic Balance ◽  
Superficial Scald ◽  
Long Term Storage ◽  
Temperature Controlled ◽  
Term Storage

Alternatives to ethoxyquin (Etq) are needed for controlling superficial scald of ‘Anjou’ european pears (Pyrus communis) during long-term storage. The current commercial standard storage conditions [Etq + −1 °C + controlled atmosphere (CA) with 1.5 kPa O2] reduced scald occurrence compared with control fruit (−1 °C + CA) during 6–8 months storage. At 1 °C in air, 1-methylcyclopropene (1-MCP) fumigation at 0.15 µL·L−1 at harvest was more efficient on reducing scald than Etq but did not prevent scald during 6–8 months storage. The 1-MCP-treated fruit at 1 °C in air developed their ripening capacity at 20 °C following 6–8 months storage but had deceased shipping ability (softening and yellowing of fruit). Although Etq inhibition of scald was associated with the inhibition of α-farnesene oxidation to conjugated trienols (CTols); 1-MCP reduced α-farnesene synthesis and thereby the availability of substrate to oxidize to CTols. CA storage at 1.5 kPa O2 totally prevented scald and retarded the loss of shipping ability without affecting the ripening capacity of 1-MCP-treated fruit at 1 °C through further decreases in the syntheses of ethylene, α-farnesene and CTols during 6–8 months storage. In addition, 1-MCP prevented a CA-induced disorder, pithy brown core (PBC), in ‘Anjou’ pears possibly through enhancing an oxidative/reductive metabolic balance during extended storage. In conclusion, the combinations of 1 °C + 1-MCP + CA is a potential commercial alternative to Etq for scald control while allowing the 1-MCP-treated ‘Anjou’ pears to recover ripening capacity during the shelf life period after 6–8 months storage.

scholarly journals Chemical and Biological Stability of Indole-3-Butyric Acid (IBA) After Long-term Storage at Selected Temperatures and Light Regimes

1988 ◽  
Vol 6 (2) ◽  
pp. 39-41 ◽  
Author(s):  
James A. Robbins ◽  
Mark J. Campidonica ◽  
David W. Burger
Keyword(s):  
Butyric Acid ◽  
Storage Temperature ◽  
Naphthaleneacetic Acid ◽  
Light Regimes ◽  
Long Term Storage ◽  
Color Development ◽  
Clear Glass ◽  
Indole 3 Acetic Acid ◽  
Term Storage

Concentrated [4.9 mM (1,000 ppm) and 24.6 mM (5,000 ppm)] IBA solutions in 50% isopropyl alcohol were stored in amber and clear glass bottles at 3 temperatures [22–25°, 6°, O°C (72–77°, 43°, 32°F)]. No significant change in biological activity of the solutions or breakdown of IBA was observed for solutions stored for 4 and 6 months. Solution color changed during storage. Color development was dependant on storage temperature, but not on exposure to light. Chemical names used: IAA = indole-3-acetic acid; IBA = indole-3-butyric acid; NAA = 1-naphthaleneacetic acid

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