Browning and quality management of pear fruit by salicylic acid treatment during low temperature storage

2020 ◽  
Author(s):  
Trina Adhikary ◽  
Parmpal S Gill ◽  
Sukhjit K Jawandha ◽  
Rachana D Bhardwaj ◽  
Rahul K Anurag
Keyword(s):  
Salicylic Acid ◽  
Quality Management ◽  
Low Temperature ◽  
Acid Treatment ◽  
Pear Fruit ◽  
Salicylic Acid Treatment ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Foliar Application of Salicylic Acid at Different Phenological Stages of Peach Fruit CV. ‘Flordaking’ Improves Harvest Quality and Reduces Chilling Injury during Low Temperature Storage

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1981
Author(s):  
Irfan Ali ◽  
Xiukang Wang ◽  
Mohammad Javed Tareen ◽  
Fahad Masoud Wattoo ◽  
Abdul Qayyum ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Low Temperature ◽  
Fruit Quality ◽  
Foliar Application ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Growth Stages ◽  
Low Temperature Storage ◽  
Temperature Storage

Peaches are well-liked amongst the stone fruits in Pakistan. The peach industry faces significant losses, from harvesting to marketing. The objective of this study was to investigate the effectiveness of foliar sprays of salicylic acid (SA) on the fruit quality of peaches (cv. ‘Flordaking’) at the harvest and postharvest life or stages. Different concentrations of SA (control, 1, 2 and 3 mM) were sprayed on the plants at three growth stages of fruit, i.e., the cell division, cell enlargement and pit-hardening stages. In general, all the SA treatments improved the fruit quality at harvest and maintained higher levels of flesh firmness, titratable acidity and ascorbic acid during storage. However, fruit weight loss, soluble solid contents, membrane leakage, chilling injury, color development, disease and decay incidence and the climacteric peak of ethylene were lowered by SA treatment after six weeks of low-temperature storage. SA at a 3-mM concentration was proven to be the most effective in maintaining the quality for a longer period of time during low-temperature storage. Based on the results, it can be concluded that the application of SA at fruit development stages can improve the harvest quality and storability of ‘Flordaking’ peaches.

scholarly journals Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated gastric fluid

2016 ◽  
Vol 46 (3) ◽  
pp. 530-535 ◽  
Author(s):  
Simone Quintão Silva ◽  
Miriam Teresinha dos Santos ◽  
Simone Albino Paes ◽  
Maria Cristina Dantas Vanetti
Keyword(s):  
Low Temperature ◽  
Acid Treatment ◽  
Salmonella Enteritidis ◽  
Acid Resistance ◽  
Gastric Fluid ◽  
Simulated Gastric Fluid ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Low Temperature Storage ◽  
C Storage ◽  
Temperature Storage

ABSTRACT: The objective of this study was to evaluate the acid resistance of Salmonella enterica serovar Enteritidis (S. Enteritidis) in stored pork and in simulated gastric fluid (SGF). A culture of S. Enteritidis was subjected to acid treatment prior to inoculation into pork, stored under refrigeration at frozen temperatures and exposed to SGF. The S. Enteritidis CCS3 and ATCC 13076 strains previously subjected to acid treatment (at pH 4.0-5.0) were inoculated in pork and stored at 4°C and -18°C. Storage at 4ºC did not affect the populations of both S. Enteritidis strains. After 84 days at -18°C, the mean population of both CCS3 and ATCC strains were reduced by 0.8 and 1.5 log cycles, respectively. Prior acid treatment did not enhance the survival of both strains at low temperatures. After acid treatment and low temperature storage, S. Enteritidis ATCC 13076 lost culturability after being exposed to SGF for 10 minutes. In contrast, S. Enteritidis CCS3 was tolerant until three hours of SGF exposure. S. Enteritidis CCS3 submitted to pH 4.0 was more tolerant to SGF exposure than when submitted to pH 4.5, 5.0 and without acid treatment. Therefore, this study indicates that exposure to an acidic and cold environment during processing enhanced the ability of S. Enteritidis to survive in the gastric environment of the human stomach, possibly increasing the risk of a Salmonella infection after consumption of pork.

USS 9% NICKEL STEEL

Alloy Digest ◽  
1964 ◽  
Vol 13 (8) ◽  
Keyword(s):  
United States ◽  
Fracture Toughness ◽  
Low Temperature ◽  
Physical Properties ◽  
Tensile Properties ◽  
Nickel Steel ◽  
Low Temperature Storage ◽  
United States Steel Corporation ◽  
Steel Corporation ◽  
Temperature Storage

Abstract USS 9% Nickel Steel was specifically developed for low-temperature storage vessels operating down to minus 320 F. It is recommended for cryogenic service. This datasheet provides information on composition, physical properties, elasticity, and tensile properties as well as fracture toughness. Filing Code: SA-166. Producer or source: United States Steel Corporation.

scholarly journals Volatile Aromatic Constituents of Tree Ripened and Mature Green ‘Irwin’ Mango Fruits during Low Temperature Storage

2006 ◽  
Vol 75 (3) ◽  
pp. 209-212 ◽  
Author(s):  
Kodthalu Seetharamaiah Shivashankara ◽  
Seiichiro Isobe ◽  
Hiroshi Horita ◽  
Makiko Takenaka ◽  
Takeo Shiina
Keyword(s):  
Low Temperature ◽  
Low Temperature Storage ◽  
Temperature Storage
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