Effect of physiological age on growth vigour of seed potatoes of two cultivars. 2. Influence of storage period and storage temperature on dry matter content and peroxidase activity of sprouts

1987 ◽  
Vol 30 (3) ◽  
pp. 411-421 ◽  
Author(s):  
A. van Es ◽  
Klaasje J. Hartmans
Keyword(s):  
Peroxidase Activity ◽  
Dry Matter ◽  
Storage Temperature ◽  
Storage Period ◽  
Matter Content ◽  
Physiological Age ◽  
Dry Matter Content ◽  
Seed Potatoes ◽  
Growth Vigour ◽  
And Storage

scholarly journals Effect of Salt and Storage Time on Physico-Chemical and Sensorial Properties of Beef Meatball

2014 ◽  
Vol 24 (1-2) ◽  
pp. 137-147
Author(s):  
RS Tanny ◽  
MA Hashem ◽  
S Akhter ◽  
MS Islam ◽  
MAK Azad ◽  
...  
Keyword(s):  
Salt Concentration ◽  
Dry Matter ◽  
Storage Time ◽  
Storage Temperature ◽  
Ph Value ◽  
Matter Content ◽  
Dry Matter Content ◽  
Fresh Sample ◽  
Physico Chemical ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of meatball. For this purpose meatball samples were divided into two parts; one is called fresh meatball and another is preserved meatball at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level).These Samples were stored at 4oC and -20oC temperature. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21st day and samples preserved at -20oCwere stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60thday. Dry matter content of all the samples increased with the advancement of storage time, temperature and salt concentration. Ash value decreased with the increase of storage time. Fat value of all the samples decreased with the advancement of salt concentration, storage time and temperature. pH value of all the samples decreased with the increasing of salt concentration, storage time and temperature. Cooking loss of all the samples increased with increasing of salt concentration but decreased with increasing of storage time and temperature. Dry matter in fresh sample were less than in preserved samples. CP % of fresh beef meatball was 22.31, 20.55, 14.55 and 20.13 at different salt concentration. The values of CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Beef meatball can be refrigerated for 60 days in different techniques with more or less difference in the quality. Highly significant differences are observed in preserved samples than in fresh samples at different salt levels. Fresh beef meatball treated with 1.5% salt found to be more acceptable in terms of sensory evaluation.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19117 Progress. Agric. 24(1&2): 137 - 147, 2013

scholarly journals Some factors affecting silage fermentation. 1. Influence of laceration and storage temperature.

1959 ◽  
Vol 7 (2) ◽  
pp. 134-137
Author(s):  
G.W. Wieringa
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Dry Matter Content ◽  
Factors Affecting ◽  
Silage Fermentation ◽  
Higher Temperature ◽  
Lower Temperature ◽  
And Storage

In laboratory-scale ensiling experiments [See Abs. 602] it was shown that lactic-acid bacteria developed more rapidly in silage made from crushed grass than in silage made from grass chopped into 5-cm. lengths. In further experiments using grass of high-protein and low dry-matter content, crushed and ensiled at 20 or 30 degrees C., or uncrushed grass ensiled at 30 degrees G. with 1, 2, 3 or 4% of added molasses, good silage was produced only where 4% molasses or the lower temperature was used. Butyric-acid bacteria developed best at the higher temperature.-R.B. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Effect of freezing period and defrosting methods on chemical composition and microbial count in beef cuts

2014 ◽  
Vol 43 (3) ◽  
pp. 202-206
Author(s):  
RC Biswas ◽  
S Akhter ◽  
MM Hossain ◽  
MS Rana ◽  
M Habibullah
Keyword(s):  
Dry Matter ◽  
Storage Time ◽  
Storage Period ◽  
Matter Content ◽  
Microwave Oven ◽  
Plate Count ◽  
Microbial Count ◽  
Dry Matter Content ◽  
Ether Extract ◽  
Standard Plate Count

The experiment was conducted to examine the effect of freezing and defrosting methods on the quality of beef. Two types of beef samples named as fresh and cured beef samples were taken. Both types were divided into three sub divisions namely air, water and microwave oven. These samples were stored at -20°C temperature in the freezer for 90 days and analyzed on 10th, 45th and 90th day. The dry matter, crude protein, ether extract and ash percentages and standard plate count (SPC) were differed significantly (p<0.01) among the air, water and microwave defrosted samples. Up to 90th days of freezing at -200C dry matter content increased with the increase of storage time almost in all samples except microwave fresh samples. The protein content decreased with the increase of storage time from 10 to 45 days but increased from 45 to 90 days. The ash content decreased with the increase of storage time in case of fresh frozen samples but increased with the increase of storage time in case of cured frozen samples except microwave oven cured sample. Ether extract value gradually increased with the increasing of storage period in case of air fresh, water fresh, air cured and water cured frozen samples but decreased with the increasing of storage period in case of microwave oven fresh and microwave oven cured samples. The SPC value increased with the increase of storage time in case of all samples and differed significantly (p<0.01) among the parameters. The cured microwave defrosted beef was proved as the best technique of defrosting frozen beef.DOI: http://dx.doi.org/10.3329/bjas.v43i3.21649 Bang. J. Anim. Sci. 2014. 43 (3): 202-206

scholarly journals Physicochemical Properties and Sensory Evaluation of Non-Meat Ingredients Chicken Sausage

2021 ◽  
Vol 3 (1) ◽  
pp. 18-22
Author(s):  
M. Pagthinathan ◽  
A.P. A. S. Gunasekara
Keyword(s):  
Soy Protein ◽  
Dry Matter ◽  
Potato Starch ◽  
Milk Powder ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Overall Acceptability ◽  
Organoleptic Characteristics

Non-meat ingredients are used to impart flavor, slow bacterial growth, and increase the yield of the sausage production. To study the quality of chicken sausage incorporated with non-meat ingredients namely, soy protein powder, non-fat milk powder and potato starch at the rate of 2% (w/w) concentration. Sausage samples were analyzed for physical, nutritional, and sensory properties during refrigerated storage at -4 ℃. The nutritional, physical and sensory characteristics were analyzed, at day 1, week 1, week 2 and week 3 of storage. Moisture, ash, dry matter, fat, pH, texture, and color were significantly difference (p<0.05) among the treatments at day one. During storage the ash, pH content and dry matter content were significantly (p<0.05) increased, and fat content and moisture content was significantly (p<0.05) decreased storage period. At week one, the higher hardness value showed in soy protein powder incorporated chicken sausage and least value showed in without added non-meat ingredient (control) sausage. As results of organoleptic characteristics revealed that, 2% of potato starch incorporated chicken sausage had the highest mean score of overall quality of all sensorial properties namely, color, taste, texture, flavor, and overall acceptability.

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.

scholarly journals The Effect of Processing on Chemical Constituents of Agaricus spp. Mushrooms

2017 ◽  
Vol 45 (2) ◽  
pp. 507-516 ◽  
Author(s):  
Sándor RÓZSA ◽  
Tincuța-Marta GOCAN ◽  
Vasile LAZĂR ◽  
Ileana ANDREICA ◽  
Melinda RÓZSA ◽  
...  
Keyword(s):  
Dry Matter ◽  
Chemical Constituents ◽  
Storage Period ◽  
Matter Content ◽  
Dry Matter Content ◽  
Edible Fungi ◽  
Total Sugars ◽  
Balanced Diet ◽  
Medicinal Value ◽  
Agaricus Campestris

Agaricus spp. mushrooms are edible fungi of commercial and medicinal importance. Mushrooms convert nutritionally valueless substances into proteinous food with a very efficient bioconversion. Consumption of mushrooms, has increased substantially due to their delicacy, flavour, nutritional and medicinal value, being considered an excellent source of protein, which can contribute to the formulation of a balanced diet. Three species of Agaricus spp. mushrooms were used in this study: Agaricus campestris (L. ex Fr.), Agaricus bisporus (J.E. Lange) and Agaricus blazei (Murrill). This study aims to examine the effects of blanching, soaking and manufacturing processes (sun drying, oven drying and canning) on some chemical constituents of mushrooms (soluble dry matter, protein and total sugars). The analyses were performed initially at conservation and they were repeated after 6, 12 and 18 months of preservation. Since all treatments caused reduction of the dry matter content, it can be concluded that the smallest decrease during the storage period was recorded by soaked and sun dried A. blazei (1.6 g 100 g-1 FM). The maximum soluble dry matter loss was recorded at blanched and canned A. bisporus (2.8 g 100 g-1 FM). Blanching treatment of preheated (sun dried and oven dried) samples, after storage period, led the protein content to slightly decrease, between 0.4 g 100 g-1 DM and 0.8 g 100 g-1 DM. The smallest decrease of total sugars during the storage period was registered by canned, untreated A. campestris with 1.2 g 100 g-1 DM and the largest decrease was registered by blanched oven dried A. blazei with 2.9 g 100 g-1 DM.

Effect of dry matter content at baling on change in forage constituents during the storage of alfalfa hay

1996 ◽  
Vol 76 (4) ◽  
pp. 599-605
Author(s):  
M. Undi ◽  
K. M. Wittenberg
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Storage Temperature ◽  
Matter Content ◽  
Soluble Carbohydrate ◽  
Dry Matter Content ◽  
Nutrient Losses ◽  
Alfalfa Hay ◽  
Pole Structure ◽  
Acid Detergent Fibre

The purpose of this study was to evaluate the effect of DM content at baling on the pattern of forage constituent change and on DM and nutrient losses during storage. Alfalfa forage, baled at 64.1–66.2, 71.9–73.2 and 75.4–77.4% DM, was designated Low, Medium, and High DM treatments, respectively. Hay generated from each treatment was stored in a pole structure as two 74-bale stacks per treatment, using a bale wagon. Core samples were collected from bales on days 1, 4, 7, 14, 21, and 60 of storage. Bale temperature was monitored for eight bales per treatment daily for the first 35 d of storage and then on days 45, 50, and 60. Peak storage temperature reached was influenced (P < 0.05) by forage DM at baling; the highest peak temperature being associated with Low DM hay. DM losses also were higher (P < 0.05) in Low DM hay relative to either Medium or High DM hays, averaging 10.1, 4.5, and 3.0%, respectively. Dry matter (DM), neutral detergent fibre (NDF), acid detergent fibre (ADF), acid detergent insoluble nitrogen (ADIN), and glucosamine contents increased in all forage treatments during storage; the extent of increase was more (P < 0.05) in Low DM hay than in High DM hay. Cellulose, lignin and crude protein (CP) concentrations followed a similar pattern during storage for hay baled and stored at the three DM contents. Soluble carbohydrate content loss was higher (P < 0.05) in Low DM hay relative to High DM hay. Forage DM content at baling will influence stack temperatures and extent of nutrient change during storage. Most changes m constituents of low DM hay occurred within the first 14 d of storage, a period within which peak temperatures were recorded in all forages. The study also showed that alfalfa forage can be stored at a DM content of 76% with minimal nutrient change and loss, which is lower than normally recommended. Key words: Alfalfa hay, storage, nutrients, DM contents, temperature

scholarly journals Tree growth and inner characteristics of fruits in pear cultivars

2005 ◽  
Vol 11 (2) ◽  
Author(s):  
J. Iváncsics ◽  
Z. Vadas ◽  
G. Jekkel
Keyword(s):  
Acid Content ◽  
Dry Matter ◽  
Similar Rate ◽  
Matter Content ◽  
Dry Matter Content ◽  
Total Acid ◽  
Trunk Diameter ◽  
Growth Vigour ◽  
Large Growth ◽  
Weak Growth

  Summary The aim of study was to investigate growth (crown growth and trunk diameter) and fruit characteristics [dry matter content (%), pectin (%), total acid (%) contents] of 10 pear cultivars ('Móri császár', 'Nyári Kálmán', 'Mogyoródi óriás', 'Fehérvári körte', 'Szegfa körte', 'Piroska', 'Mézes körte'). The crown development of the cv. 'Fehérvári körte' can be regarded as outstanding among the examined cultivars. The growth of the cv. 'Mogyoródi óriás' was low, this cultivar showed the poorest growth vigour. The width of the crown in several cultivars developed at a similar rate as the height of the crown. Outstanding values were shown by cvs. 'Fehervári körte' and 'Móri császár'. The development of trunk diameter was the highest for cvs. 'Piroska' and 'Hóka', and large growth of trunk diameter can be seen on cv. 'Fehervári körte'. Cvs. 'Mogyoródi óriás' and 'Mezes körte'showed weak growth. Outstanding dry matter content of fruits was measured on cvs. 'Fehervári körte' and 'Mézes körte'. The total acid content of fruits of cvs. 'Mézes körte' and 'Fehérvári körte'' was significantly different from the total acid content of cv. 'Mogyoródi óriás'. Pectin content was low in fruits of cvs. 'Mogyoródi óriás' and 'Fehérvári körte', while cv. 'Mézes körte' contained significantly more pectin. Vitamin C content we found was rather high in cvs. 'Mézes körte' and 'Fehérvári körte'.  

scholarly journals The Influence of Variety and Storage Conditions with C.A. on Quality Indicators at Three Varieties of Quince (Cydonia Oblonga)

2018 ◽  
Vol 1 (1) ◽  
pp. 260-267
Author(s):  
Ioana Bezdadea-Catuneanu ◽  
Liliana Badulescu ◽  
Andreea Stan ◽  
Dorel Hoza
Keyword(s):  
Storage Period ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Matter Content ◽  
Soluble Solids ◽  
Dry Matter Content ◽  
Cydonia Oblonga ◽  
Rosaceae Family ◽  
And Storage

Abstract The aims of this work were to determine which storage conditions can preserve the quince quality (Cydonia oblonga Miller, Rosaceae family), stored in three different rooms with controlled atmosphere (CA). Due to their reported high polyphenolic content in the fruit, three varieties of quinces, like Ekmek, Bereczhi and Tinella were stored and monitored for twelve months. During storage period, the following quality parameters were monitored: dry matter content (D.M.%), titratable acidity (TA), soluble solids (°Brix), firmness, antioxidant capacity and also content in total flavonoids and total polyphenols. After twelve months of storage, observations showed that quince from Tinella variety presented better quality parameters compared to quinces from Ekmek and Bereczhi varieties. As expected, keeping quinces in the presence of CO2content, respectively 2% and 5%, presented better physical and biochemical quality compared with those stored without CO2 (control).

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