Wound barrier and decay development of potato slices at 70f. as affected by previous tuber storage temperatures

1961 ◽  
Vol 38 (7) ◽  
pp. 240-243 ◽  
Author(s):  
W. L. Smith
Keyword(s):  
Storage Temperatures ◽  
Potato Slices ◽  
Decay Development

OCCURRENCE OF BACILLUS POLYMYXA (PRAZ.) MIG. IN ALBERTA SOILS WITH SPECIAL REFERENCE TO ITS PATHOGENICITY ON POTATO TUBERS

1946 ◽  
Vol 24c (2) ◽  
pp. 39-46 ◽  
Author(s):  
A. W. Jackson ◽  
A. W. Henry
Keyword(s):  
Special Reference ◽  
Soil Surface ◽  
Bacillus Polymyxa ◽  
Potato Tubers ◽  
Pure Cultures ◽  
Soil Temperatures ◽  
Bacterium Bacillus ◽  
Storage Temperatures ◽  
Potato Slices

The spore-forming bacterium, Bacillus polymyxa, was found to occur widely in Alberta soils. All isolates obtained from the soil, together with several from other sources, proved capable of rotting potato tubers when introduced through wounds under conditions of abundant moisture and high temperature.In these studies pure cultures of Bacillus polymyxa rotted potato slices at temperatures from 20 °C. to 45 °C. and whole tubers at temperatures from 30 °C. to 45 °C. but caused no damage below the minimum temperatures mentioned.Though potato tubers and other vegetables that are formed in the soil probably often come in contact with Bacillus polymyxa, they are not likely to be rotted by it except when temperature and other factors are favourable. In general, soil temperatures in the field in Alberta are not conducive to the decay of potatoes by this organism, but those near the soil surface may on occasion reach favourable levels. The fact that B. polymyxa can be isolated quite frequently from rotted stored potatoes indicates that it is of some importance as a cause of decay in harvested potatoes. If, however, recommended storage temperatures are maintained in the storage quarters no damage from this organism should occur there.

Study of the quality and antioxidant properties of tomatoes (Solanum lycopersicum L.) under different postharvest and dehydration conditions

2020 ◽  
Vol 13 (9) ◽  
Author(s):  
María Lorena Luna-Guevara ◽  
Teresita González-Sánchez ◽  
Adriana Delgado-Alvarado ◽  
María Elena Ramos-Cassellis ◽  
José Guillermo Pérez-Luna ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Rural Communities ◽  
Antioxidant Properties ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Convective Drying ◽  
Tomato Fruits ◽  
Solanum Lycopersicum L ◽  
Storage Temperatures

Objective: To study the effect of storage temperatures and dehydration conditions (solar and convective drying; SD, CD), on the quality, physicochemical parameters and antioxidant properties of tomato fruits. Methodology: The physicochemical characteristics pH, titratable acidity, soluble solids (°Bx) and color parameters (L*, a* and b*), were evaluated. The lycopene, carotenoids and antioxidant activity percentages retention of tomatoes fruits stored at 7 and 22 ° C for 5 days and subjected to SD (Temperature (T) of 67 °C and luminescence of 685 lum/sqf) and CD (T 70 °C, flow rates 0.5, 1.0 and 1.5 m/s), were analyzed. Results: The fruits reached humidities of 17 and 15% for SD and CD. The parameters pH, °Bx, L*, a*, b* were highest with 22°C and CD (1.5 m/s). The value of the carotenoids was higher in fruits stored at 7 ° C and subjected to CD (1.0 and 1.5 m/s) and SD with values of 83.85, 85.98 and 99.43%, respectively. The CD (0.5 m/s) and SD improved lycopene (94.37 and 95.14%) and the antioxidant activity with values of 73.06 and 97.21%. Implications: The application of solar dehydration depends on luminescence condition; however, it is inexpensive and environmentally friendly alternative. Conclusions: The results derived in a viable alternative for the conservation and commercialization of tomato fruits in rural communities

Methodological approaches to modeling the conditions for the formation of technological losses of oil and petroleum products due to evaporation from tanks

2020 ◽  
Vol 10 (4) ◽  
pp. 386-393
Author(s):  
Кonstantin Е. Lesnykh ◽  
◽  
Aleksey А. Korshak ◽  
Nafis N. Khafizov ◽  
Andrey A. Kuznetsov ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Petroleum Products ◽  
Quantitative Composition ◽  
Number Of Factors ◽  
Main Pipelines ◽  
Pumping Rates ◽  
Mathematical Relationships ◽  
Physical And Chemical ◽  
Storage Temperatures ◽  
And Chemical Properties

The conditions for the formation of technological losses of oil and petroleum products during transportation through the main pipelines are considered and it is established that the main sources of these losses are large and small airflows of reservoirs. The value of technological losses from evaporation from tanks depends on a large number of factors, in particular: storage temperatures, pumping rates, tank filling heights, physical and chemical properties of the transported liquid, tanks turnover. Until now, a unified approach to the procedure for determining the qualitative and quantitative composition of technological losses from the evaporation of hydrocarbons during storage has not been developed, which leads to disagreements in assessing the actual losses of energy carriers. According to the analysis, it was found that the best is the calculation method for determining the actual irrecoverable losses of hydrocarbons. Its application involves the use of mathematical relationships that describe the dynamics of evaporation of oil and petroleum products in real conditions. To establish such relationships, it is proposed to develop and implement a unit that enables simulation of the process of evaporation from tanks under various conditions and obtaining experimental data taking into account a combination of a variety of factors that affect the amount of the technological losses.

scholarly journals Effects of different ozone treatments on the storage quality and stability of fresh peeled garlic

RSC Advances ◽  
2021 ◽  
Vol 11 (37) ◽  
pp. 22530-22543
Author(s):  
Hong Liu ◽  
Lin Xu ◽  
Fengling Yu ◽  
Jia Tan ◽  
Lin Cao ◽  
...  
Keyword(s):  
Storage Quality ◽  
Storage Temperatures ◽  
Ozone Treatments

In order to understand their impacts on the preservation of fresh garlic, varying concentrations of ozone gas and different storage temperatures were tested for this experiment.

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