Preharvest salicylic acid application maintains physicochemical quality of ‘Taaptimjaan’ wax apple fruit (Syzygium samarangenese) during short-term storage

2017 ◽  
Vol 215 ◽  
pp. 178-183 ◽  
Author(s):  
Suriyan Supapvanich ◽  
Preeyanuch Mitsang ◽  
Pannipa Youryon
Keyword(s):  
Salicylic Acid ◽  
Apple Fruit ◽  
Short Term ◽  
Physicochemical Quality ◽  
Short Term Storage ◽  
Term Storage

Changes in the Quality of E15–E25 Gasoline during Short-Term Storage up to Four Months

2016 ◽  
Vol 31 (1) ◽  
pp. 504-513 ◽  
Author(s):  
Łukasz Jęczmionek ◽  
Bogusława Danek ◽  
Martynika Pałuchowska ◽  
Wojciech Krasodomski
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

scholarly journals Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

2019 ◽  
Vol 27 (2) ◽  
pp. 113-120
Author(s):  
Justyna I. Szwejda-Grzybowska ◽  
Anna Wrzodak ◽  
Maria Grzegorzewska ◽  
Marek Gajewski ◽  
Ryszard Kosson
Keyword(s):  
Ascorbic Acid ◽  
Sensory Quality ◽  
Antiradical Activity ◽  
Tap Water ◽  
Hot Water ◽  
Short Term ◽  
Short Term Storage ◽  
Wild Rocket ◽  
Term Storage

AbstractThe aim of this study was to determine the influence of dipping in tap and hot water (53 or 55 °C) before storage and conditions during short-term storage: 4 days at 18–20 °C temperature or 7 days at 0 or 5 °C, on contents of total polyphenols, ascorbic acid, antiradical activity, and sensory quality of leaves of wild rocket (Diplotaxis tenuifolia L.). The highest sensory values, ascorbic acid contents, and antiradical activity were found in fresh leaves. Treatments with tap and hot water before storage reduced ascorbic acid contents and antiradical activity, as well as most sensory parameters regardless of storage conditions. The highest overall quality of wild rocket after storage for 4 days at 18–20 °C was found for leaves not dipped or dipped in tap water. Dipping of the wild rocket in the water at 53 or 55 °C for 3 or 5 s did not improve the overall quality of stored leaves compared with leaves not dipped or dipped in tap water.

scholarly journals The effect of short term storage on different winter wheat varieties rheological properties

2014 ◽  
pp. 83-86
Author(s):  
Mariann Móré ◽  
Gerda Diósi ◽  
Zoltán Győri ◽  
Péter Sipos
Keyword(s):  
Storage Conditions ◽  
Rheological Parameters ◽  
Short Term ◽  
Wheat Varieties ◽  
Short Term Storage ◽  
Stability Time ◽  
The University ◽  
Term Storage ◽  
Winter Wheat Varieties

The aim of storage after harvest is to protect the quality of wheat, because after-ripening occurs in the first 5–6 weeks. During this time it very important to make the optimal storage conditions. We have carried out storage experiment with wheat samples from Látókép Research Farm of the University of Debrecen. We analyzed the rheological parameters of Lupus and GK Csillag varieties from the crop year 2011/2012. The experiment period was between July and August 2012 (24. 07. 2012., 31. 07. 2012., 21. 08. 2012.).We determined the rheological parameters (water absorption, dough stability time and valorigraph quality number) of Lupus and GK Csillag during short term storage. Our results showed that after-ripening increased the baking quality of Lupus and GK Csillag during storage.

scholarly journals Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage

2014 ◽  
Vol 21 (6) ◽  
pp. 776-783 ◽  
Author(s):  
Sang-Seop Kim ◽  
Kyung-Hyung Ku ◽  
Moon-Cheol Jeong ◽  
Joo-Heon Hong ◽  
Shin-Kyo Chung
Keyword(s):  
Heat Treatments ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Postharvest quality maintenance and bioactive compounds enhancement in ‘Taaptimjaan’ wax apple during short-term storage by salicylic acid immersion

2018 ◽  
Vol 59 (3) ◽  
pp. 373-381 ◽  
Author(s):  
Suriyan Supapvanich ◽  
Preyanuch Mitsang ◽  
Pannipa Youryon ◽  
Chairat Techavuthiporn ◽  
Panida Boonyaritthongchai ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Bioactive Compounds ◽  
Postharvest Quality ◽  
Short Term ◽  
Quality Maintenance ◽  
Short Term Storage ◽  
Term Storage

scholarly journals Investigation of rheological properties of winter wheat varieties during storage

2015 ◽  
Vol 8 (1) ◽  
pp. 63-69
Author(s):  
M. Móré ◽  
G. Diósi ◽  
P. Sipos ◽  
Z. Győri
Keyword(s):  
Winter Wheat ◽  
Rheological Properties ◽  
Storage Period ◽  
Absorption Capacity ◽  
Short Term ◽  
Wheat Varieties ◽  
Short Term Storage ◽  
Term Storage ◽  
Winter Wheat Varieties

Abstract The paper shows the results of some experimental researches on the rheological characteristics of the dough obtained from the flour of three winter wheat varieties. We used valorigraph test to determine the rheological properties of wheat flour dough, because it determines the quality of the end-products. Winter wheat varieties (Lupus, Mv Toldi and GK Csillag) were produced and their samples were collected on Látókép Research Farm of the University of Debrecen in the crop year of 2011/2012. We have carried out a short-term storage experiment (from July to August, 2012). We analysed the changes in water absorption capacity, dough stability time and valorigraph quality number for 3 times (24.07.2012, 31.07.2012, 21.08.2012) during short-term storage. Our results showed that the baking quality of Lupus, Mv Toldi and GK Csillag improved during the storage period.

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