Effect of a continuous hot water treatment of potato tubers on seed-borne fungal pathogens

1991 ◽  
Vol 34 (1) ◽  
pp. 71-78 ◽  
Author(s):  
E. P. Dashwood ◽  
E. M. Burnett ◽  
M. C. M. Perombelon
Keyword(s):  
Water Treatment ◽  
Fungal Pathogens ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Potato Tubers

Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers

2015 ◽  
Vol 162 ◽  
pp. 56-62 ◽  
Author(s):  
Teppei Imaizumi ◽  
Fumihiko Tanaka ◽  
Daisuke Hamanaka ◽  
Yuma Sato ◽  
Toshitaka Uchino
Keyword(s):  
Water Treatment ◽  
Electrical Properties ◽  
Cell Membrane ◽  
Membrane Structure ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Potato Tubers

scholarly journals Hot Water Treatment and Pre-processing Storage Reduce Browning Development in Fresh-cut Potato Slices

HortScience ◽  
2011 ◽  
Vol 46 (9) ◽  
pp. 1282-1286 ◽  
Author(s):  
Pavlos Tsouvaltzis ◽  
Angelos Deltsidis ◽  
Jeffrey K. Brecht
Keyword(s):  
Heat Treatment ◽  
Water Treatment ◽  
Phenolic Content ◽  
Hot Water ◽  
The Other ◽  
Hot Water Treatment ◽  
Potato Tubers ◽  
Color Changes ◽  
Plastic Bags ◽  
Fresh Cut

Enzymatic browning is a serious quality limitation for fresh-cut potato (Solanum tuberosum L.) that has been successfully controlled by heat treatment in other commodities. The use of brief heat treatments with 55 °C water (HW) applied to ‘Russet Burbank’ tubers for 10, 20, 30, or 40 min before cutting was evaluated for potential implementation to control tissue browning. After heat treatment, tubers were held at 20 °C for 0 or 1 day before peeling and slicing. Control tubers were not previously immersed in hot water. All slices were placed in perforated plastic bags and stored at 5 °C for 6 days. Exposure to HW for 30 or 40 min caused severe heat injury. Browning developed in all treatments as indicated by color measurements and discoloration scores (index of extent of discolored area on the slice surface) during storage. Hot water treatment for 10 min best reduced browning, but only when treated tubers were stored intact for 1 day at 20 °C before cutting, as indicated by discoloration scores and changes in L*, a*, and Ho values, which were significantly different from either the control or the other HW treatments. Generally, the severe browning that developed in control slices during storage was associated with significant increases of 25% and 71% in phenolic content and antioxidant capacity, respectively. On the other hand, phenolic synthesis increased by only 6.25% to 13.2% in HW-treated slices during storage and polyphenoloxidase (PPO) activity was 24% to 31% lower compared with the activity before storage. Immersing potato tubers in 55 °C water for 10 to 20 min followed by storage at 20 °C for 1 day before processing reduced but did not prevent browning of peeled slices in terms of color changes and discoloration score. There was no significant correlation between browning and phenolic content or PPO activity.

Silver nanoparticles eliminate Xanthomonas campestris pv. campestris in cabbage seeds more efficiently than hot water treatment

2021 ◽  
Vol 27 ◽  
pp. 102284
Author(s):  
Jakub Pečenka ◽  
Zuzana Bytešníková ◽  
Tomáš Kiss ◽  
Eliška Peňázová ◽  
Miroslav Baránek ◽  
...  
Keyword(s):  
Silver Nanoparticles ◽  
Water Treatment ◽  
Xanthomonas Campestris ◽  
Hot Water ◽  
Hot Water Treatment ◽  
Xanthomonas Campestris Pv Campestris

Nanostructured antibacterial aluminum foil produced by hot water treatment against E. coli in meat

MRS Advances ◽  
2021 ◽  
Author(s):  
Quinshell Smith ◽  
Kenneth Burnett ◽  
Nawzat Saadi ◽  
Khulud Alotaibi ◽  
Atikur Rahman ◽  
...  
Keyword(s):  
Water Treatment ◽  
Aluminum Foil ◽  
Hot Water ◽  
Hot Water Treatment ◽  
E Coli

scholarly journals Morphological Study of Zinc-Oxide Nanorods Grown by Hot Water Treatment Suitable for Solar Cells Conversion Efficiency Enhancement

2020 ◽  
Author(s):  
Mohammad Khairul Basher ◽  
S. M. Shah Riyadh ◽  
Md. Khalid Hossain ◽  
Mahmudul Hassan ◽  
Md. Abdur Rafiq Akand ◽  
...  
Keyword(s):  
Zinc Oxide ◽  
Solar Cells ◽  
Water Treatment ◽  
Conversion Efficiency ◽  
Zno Nanorods ◽  
Hot Water ◽  
Zinc Oxide Nanorods ◽  
Hot Water Treatment ◽  
Time Duration ◽  
Zinc Surface

Zinc-oxide (ZnO) nanostructures including nanorods are currently considered as a pioneer research of interest world-wide due to their excellent application potentials in various applied fields especially for the improvement of energy harvesting photovoltaic solar cells (PSC). We report on the growth and morphological properties of zinc-oxide (ZnO) nanorods grown on the surface of plain zinc (non-etched and chemically etched) plates by using a simple, economical, and environment-friendly technique. We apply hot water treatment (HWT) technique to grow the ZnO nanorods and varies the process parameters, such as temperature and the process time duration. The morphological, and elemental analysis confirm the agglomeration of multiple ZnO nanorods with its proper stoichiometry. The obtained nanostructures for different temperatures with different time duration showed the variation in uniformity, density, thickness and nanonorods size. The ZnO nanorods produced on the etched zinc surface were found thicker and uniform as compared to those grown on the non-etched zinc surface. This chemically etched Zinc plates preparation can be an easy solution to grow ZnO nanorods with high density and uniformity suitable for PSC applications such as to enhance the energy conversion efficiency of the photovoltaic (PV) solar cells towards the future sustainable green earth.

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