Effectiveness of Sanitizers, Dry Heat, Hot Water, and Gas Catalytic Infrared Heat Treatments to Inactivate Salmonella on Almonds

2009 ◽  
Vol 6 (8) ◽  
pp. 953-958 ◽  
Author(s):  
Md. Latiful Bari ◽  
Daisuke Nei ◽  
Itaru Sotome ◽  
Ikuo Nishina ◽  
Seiichi Isobe ◽  
...  
Keyword(s):  
Heat Treatments ◽  
Hot Water ◽  
Dry Heat

scholarly journals Dry Heat and Hot Water Treatments for Disinfesting Cottonseed of Fusarium oxysporum f. sp. vasinfectum

Plant Disease ◽  
2010 ◽  
Vol 94 (12) ◽  
pp. 1469-1475 ◽  
Author(s):  
Rebecca S. Bennett ◽  
Patrick D. Colyer
Keyword(s):  
High Temperature ◽  
Fusarium Oxysporum ◽  
Heat Treatments ◽  
Seed Vigor ◽  
Hot Water ◽  
Seed Infection ◽  
Fusarium Spp ◽  
Dry Heat ◽  
Incubation Temperatures ◽  
Water Treatments

The potential of low- and high-temperature dry heat, and hot water treatments, for disinfesting cottonseed of Fusarium oxysporum f. sp. vasinfectum was investigated. Naturally infected seeds from Louisiana were air-heated at 30, 35, and 40°C for up to 24 weeks. Seed harvested from bolls inoculated with race 4 of F. oxysporum f. sp. vasinfectum were incubated in dry heat at 60, 70, and 80°C for 2 to 14 days, or were immersed in 90°C water from 45 s to 3 min. The effects on seed germination and vigor of hot water treatment and a subset of the high-temperature dry heat treatments were also examined in seeds of a Pima (Gossypium barbadense) and an Upland (G. hirsutum) cultivar. Low- or high-temperature dry heat did not eliminate Fusarium spp. from the seed, although seed infection declined more rapidly with higher incubation temperatures. High-temperature dry heat treatments effective in eliminating fusaria also significantly reduced seed vigor in both the Pima and Upland cultivars. Seed from all times of immersion in hot water were less frequently infected with Fusarium spp. than nontreated seed. Incidence of seed infection did not differ significantly among immersion times ranging from 75 s to 3 min. Immersion in 90°C water did not reduce germination or vigor at exposure times ≤120 s and ≤150 s for seeds of Pima and Upland cotton, respectively. Results from the hot water treatments suggest that thermotherapy may be optimized to provide a tactic to prevent the spread of virulent F. oxysporum f. sp. vasinfectum genotypes into uninfested areas through infected seed.

Some effects of heat waves on grain sorghum at the stage of head emergence

1969 ◽  
Vol 9 (41) ◽  
pp. 636 ◽  
Author(s):  
D Pasternak ◽  
GL Wilson
Keyword(s):  
High Temperature ◽  
Grain Yield ◽  
Seed Set ◽  
Heat Waves ◽  
Pollen Viability ◽  
Grain Sorghum ◽  
Heat Treatments ◽  
Grain Production ◽  
Dry Heat ◽  
Heat Application

Sorghum plants were exposed at head emergence to simulated heat waves for five days, and subsequent grain production observed. Comparisons were made between relatively dry heat (108�F, 41 per cent RH by day and 90�F, 53 per cent RH by night), more humid hot conditions (107�F, 70 per cent RH-90�F, 70 per cent RH), and ambient (81�F, 64 per cent RH-71�F, 85 per cent RH). Whole inflorescences or portions that had emerged before heat application were little affected, whereas most enclosed flowers were killed. High temperature was responsible, humidity having little effect. Grain yield depended on the resulting number of grains. There was some loss of pollen viability in the dry heat treatments, but not sufficient to affect seed set.

SEED TREATMENTS FOR ENHANCING GERMINATION OF WILD OKRA (Corchorus olitorius)

2003 ◽  
Vol 39 (4) ◽  
pp. 441-447 ◽  
Author(s):  
P. VELEMPINI ◽  
I. RIDDOCH ◽  
N. BATISANI
Keyword(s):  
Hydrogen Peroxide ◽  
Effective Treatment ◽  
Sulphuric Acid ◽  
Seed Treatment ◽  
Room Temperature ◽  
Hot Water ◽  
Leafy Vegetable ◽  
Corchorus Olitorius ◽  
Treatment Methods ◽  
Dry Heat

The effects of different seed treatment methods and durations of exposure on germination of wild okra (Corchorus olitorius), a traditional leafy vegetable consumed in many parts of Africa, were investigated. Seeds were exposed to seven treatments (hot water at 80 °C, hot water at 100 °C, dry heat at 80 °C, dry heat at 100 °C, concentrated sulphuric acid, 10% hydrogen peroxide and water at room temperature) for periods of up to 30 minutes. Exposure for five to 15 minutes in hot water at 80 °C was the most effective treatment for enhancing germination (>90%), followed by five minutes in hot water at 100 °C (80%) and 30 minutes in sulphuric acid (57%). Other treatments were less effective. Soaking seeds in hot water at approximately 80 °C for about 10 minutes can be recommended, therefore, to farmers as a simple, cheap and very effective way of germinating wild okra.

scholarly journals STANDARDIZATION OF THE PROCESSES OF ELABORATION OF SMOKED AND NATURAL SAUSAGE AND DETERMINATION OF THE LIFE OF ANAQUEL

2021 ◽  
Vol 14 (05) ◽  
Author(s):  
OSCAR DIEGO ESTUDILLO ◽  
Erick M. López-Méndez ◽  
Erika Campos-Rodríguez
Keyword(s):  
Mathematical Model ◽  
Shelf Life ◽  
Chemical Kinetics ◽  
Manufacturing Process ◽  
Microbiological Quality ◽  
Hot Water ◽  
Order Zero ◽  
Dry Heat ◽  
Life Analysis

Objective: To determine the shelf life of sausage under the natural and smokedprocesses to standardize their manufacturing process, evaluate theirphysicochemical and microbiological quality using a mathematical model of orderzero chemical kinetics.Methodology: The sausage manufacturing process was standardized, and twocooking and preservation methods were applied: boiling and smoking in oak wood.For the shelf-life analysis, a partially staggered sampling was used. The productsamples were kept refrigerated (2 to 6 ºC, for 7 weeks), and physicochemical andmicrobiological analyses were carried out on them every week. A mathematicalmodel based on order zero chemical kinetics was used with the obtained results todetermine the shelf life of the processed products.Results: The shelf life of sausages depends on the applied preservation process;in the case of the traditional (hot water) process, the result was 33 d, andincreased to 56 d in the smoked and cooked with dry heat, due to the watercontent of each product, as well as the smoking antimicrobial action.

scholarly journals Micro-tensile behavior of Scots pine sapwood after heat treatments in superheated steam or pressurized hot water

2020 ◽  
Vol 55 (26) ◽  
pp. 12621-12635
Author(s):  
Michael Altgen ◽  
Muhammad Awais ◽  
Daniela Altgen ◽  
Suvi Kyyrö ◽  
Hanna Seppäläinen ◽  
...  
Keyword(s):  
Scots Pine ◽  
Superheated Steam ◽  
Heat Treatments ◽  
Tensile Behavior ◽  
Hot Water

Effect of postharvest heat treatments on fruit quality, surface structure, and fungal disease in Valencia oranges

1994 ◽  
Vol 34 (8) ◽  
pp. 1183 ◽  
Author(s):  
MH Williams ◽  
MA Brown ◽  
M Vesk ◽  
C Brady
Keyword(s):  
Fruit Quality ◽  
Water Immersion ◽  
Light And Electron Microscopy ◽  
Fruit Fly ◽  
Heat Treatments ◽  
Hot Water ◽  
Postharvest Disease ◽  
Heating Process ◽  
Oil Glands ◽  
Hot Water Immersion

The effect of prestorage heat treatments on the quality of Valencia oranges and on postharvest disease was investigated during a 6-week storage trial. Fruit receiving a hot water immersion regime (45�C core temperature for 42 min) designed to disinfest against Queensland fruit fly lost significantly less moisture and remained firmer during storage than unheated control fruit. Disinfestation treatment also significantly reduced fruit acidity and number of viable spores of Colletotrichum gloeosporioides, Penicillium digitatum, and P. italicum. The gradual heating process involved with disinfestation was more successful in maintaining fruit quality than surface sterilisation by hot water immersion (12 min at 53�C), or conditioning in air (24 h at 30�C and 90% relative humidity). Heat-treated fruit showed enhanced colour development. Light and electron microscopy studies showed that heating had little effect on the structure of surface waxes; however, collapsed oil glands were observed after cool storage. Prestorage heat treatments could be a favourable alternative to chemicals for control of pests.

Breaking seed coat dormancy in Macrotyloma daltonii

2006 ◽  
Vol 28 (2) ◽  
pp. 179 ◽  
Author(s):  
N. Chikumba ◽  
C. Mapiye ◽  
X. Poshiwa
Keyword(s):  
Acid Treatment ◽  
Climatic Conditions ◽  
Rangeland Management ◽  
Hot Water ◽  
Management Options ◽  
Hard Seed ◽  
Positive Effects ◽  
Dry Heat ◽  
Dry Heating ◽  
Sowing Seed

Methods for breaking hard seed to allow germination of 2 seedlots of Macrotyloma daltonii (Webb) Verdc., were investigated. Treatments included soaking, application of dry heat, hot water, acid scarification, sand paper scarification, pre-chilling, alone and in combination with acid and dry heat. The treated seeds were tested for germination over 21 days in an incubator with 12 h of light and 12 h of darkness and temperatures of 25 and 18°C during the light and dark phases, respectively. A 20-min exposure to 98% concentrated sulphuric acid was most effective in increasing germination from 10 to 80% in seedlot 1. The 10-min acid treatment increased germination from 21 to 38% in seedlot 2, but 20 min reduced germination and increased the number of dead seeds. Seedlot 1 had greater levels of hard seed (88%) than seedlot 2 (61%). Soaking, hot water, dry heating, pre-chilling, or sandpaper scarification were not effective in breaking hard seed in either seedlot 1 or 2. Combining pre-chilling with 10 min of acid treatment damaged seed and impaired germination across the 2 seedlots. The range of pre-sowing seed treatments that indicated positive effects on germination, particularly acid treatments need to be further investigated in the field under different pedo-climatic conditions to allow appropriate rangeland management options to be developed.

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