Comparison of Antioxidant Enzyme Activities betweenSolanum tuberosumL. Cultivars Danshaku and Kitaakari during Low-Temperature Storage

2000 ◽  
Vol 48 (6) ◽  
pp. 2117-2121 ◽  
Author(s):  
Sachiko Kawakami ◽  
Masashi Mizuno ◽  
Hironobu Tsuchida
Keyword(s):  
Low Temperature ◽  
Antioxidant Enzyme ◽  
Enzyme Activities ◽  
Antioxidant Enzyme Activities ◽  
Low Temperature Storage ◽  
Temperature Storage

Changes in fructooligosaccaride composition and related enzyme activities of burdock root during low-temperature storage

2010 ◽  
Vol 55 (1) ◽  
pp. 15-20 ◽  
Author(s):  
Yoshihiro Imahori ◽  
Naoki Kitamura ◽  
Shizuka Kobayashi ◽  
Takanobu Takihara ◽  
Kimiko Ose ◽  
...  
Keyword(s):  
Low Temperature ◽  
Enzyme Activities ◽  
Low Temperature Storage ◽  
Related Enzyme ◽  
Temperature Storage

scholarly journals Evaluation of postharvest storability of Ponkan mandarins stored at different temperatures

2022 ◽  
Vol 0 (0) ◽  
Author(s):  
Nan Cai ◽  
Chunpeng Wan ◽  
Jinyin Chen ◽  
Chuying Chen
Keyword(s):  
Low Temperature ◽  
Storage Temperature ◽  
Principal Component ◽  
Postharvest Quality ◽  
Antioxidant Enzyme Activities ◽  
Low Temperature Storage ◽  
Titratable Acid ◽  
Significant Difference ◽  
Different Temperatures ◽  
Temperature Storage

ABSTRACT The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.

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.

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