Differential Proteomics Analysis of Penaeus vannamei Muscles with Quality Characteristics by TMT Quantitative Proteomics during Low-Temperature Storage

2021 ◽  
Vol 69 (10) ◽  
pp. 3247-3254
Author(s):  
Shengnan Wang ◽  
Jie Pang ◽  
Peng Liang
Keyword(s):  
Low Temperature ◽  
Quantitative Proteomics ◽  
Quality Characteristics ◽  
Penaeus Vannamei ◽  
Differential Proteomics ◽  
Proteomics Analysis ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Effects of Putrescine Application on Peach Fruit during Storage

2019 ◽  
Vol 11 (7) ◽  
pp. 2013 ◽  
Author(s):  
Nadeem Abbasi ◽  
Irfan Ali ◽  
Ishfaq Hafiz ◽  
Mekhled Alenazi ◽  
Muhammad Shafiq
Keyword(s):  
Low Temperature ◽  
Quality Characteristics ◽  
Fruit Growth ◽  
Economic Losses ◽  
Spray Application ◽  
Peach Fruit ◽  
Colour Perception ◽  
Low Temperature Storage ◽  
Positive Effects ◽  
Temperature Storage

The peach industry faces serious economic losses because of the short “green” life of the fruit at postharvest. In the present study, we investigated the effects of putrescine (PUT) application on the quality characteristics, pattern of ripening, storage behaviour and shelf life of peach fruit during low-temperature storage. The aqueous solution of PUT (0, 1, 2 and 3 mM) was applied to the peach trees at three distinctive stages of fruit growth and development. The fruits, harvested at the commercial stage of maturity, were stored at 1 ± 1 °C and 90 ± 2% relative humidity for 6 weeks. The data for fruit firmness, total soluble solids (SSC), titratable acidity (TA), ascorbic acid (AsA) content, rate of ethylene production, chilling injury (CI) index and colour perception were collected at harvest and then on a weekly basis throughout the storage period. The results showed that spray application of PUT significantly reduced the incidence of CI and reduced the rates of fruit softening, loss in fruit weight, SSC, TA, AsA content and fading of skin colour during storage, regardless of the doses of PUT applied, or the time of application. However, the positive effects on the quality characteristics of peach fruit, including CI, were more pronounced with the higher doses of PUT, specifically when applied at 2 mM. In conclusion, CI in peach fruit may be substantially alleviated by the spray application of 1–3 mM PUT during fruit growth without compromising the quality of the fruit for up to 6 weeks in low-temperature storage.

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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