Moisture Loss from Kennebec Potato Tubers During Initial Storage Period

1976 ◽  
Vol 19 (5) ◽  
pp. 0967-0969 ◽  
Author(s):  
G. C. Misener ◽  
Gene C. Shove
Keyword(s):  
Storage Period ◽  
Moisture Loss ◽  
Potato Tubers ◽  
Initial Storage

scholarly journals Occurrence and epidemiological aspects of potato silver scurf in California

2004 ◽  
Vol 22 (4) ◽  
pp. 690-695 ◽  
Author(s):  
Marcos G. Cunha ◽  
David M. Rizzo
Keyword(s):  
Storage Period ◽  
Storage Conditions ◽  
Silver Scurf ◽  
Inoculum Potential ◽  
Helminthosporium Solani ◽  
Potato Tubers ◽  
Commercial Potato ◽  
Tuber Disease ◽  
Fusarium Sp ◽  
Over Time

A new potato tuber disease has been observed in the Tulelake region, California, USA, since 1995, with tuber symptoms suggestive of silver scurf disease (Helminthosporium solani). In this work we isolated, identified and demonstrated the nature of the causal agent of this potato disease in California. In addition, the distribution of H. solani in potato fields and the inoculum potential at harvest time were investigated. Disease progress and H. solani spore populations were also characterised under commercial storage conditions. The main fungal genera associated with potato tubers in storage were Helminthosporium solani, Colletotrichum sp., Fusarium sp., and Rhizoctonia sp. The results of Koch's postulates indicated that H. solani is responsible for the outbreak of silver scurf in the Tulelake region. In a disease survey in three commercial potato fields naturally infested, H. solani infections occurred in all fields. However, the extension of the infections differed significantly between the fields. During potato storage, silver scurf usually increased over time. The percentage of the tuber surface covered by silver scurf varied from 3.5% up to 35.5% during the storage period. The number of H. solani lesions per tuber also progressively increased from 6% up to 35%, six months after storage. H. solani spore populations also increased over time in all studied potato stores; nevertheless, they followed no consistent pattern, exhibiting multiple and variable peaks of increase and reduction during the period of storage.

scholarly journals THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING

2018 ◽  
Vol 6 (4) ◽  
pp. 359-362
Author(s):  
Kateryna Iorgachova ◽  
Olga Makarova ◽  
Kateryna Khvostenko
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Starch Content ◽  
Bound Water ◽  
Storage Period ◽  
Positive Influence ◽  
Quality Parameters ◽  
Moisture Loss ◽  
Waxy Wheat ◽  
Physico Chemical

Nowadays the use of waxy wheat in bread and pastry technologies, is gaining interest in view of extending the shelf-life of flour products, avoiding the use of additives. The obtained results shows the expediency of using waxy wheat flour, starch of which does not contain amylose, for the stabilization of the cake`s quality during its storage. The influence of the mass fraction of non-amylose wheat flour on the physico-chemical and sensory characteristics of finished products were studied. Quality parameters like moisture content, rheological characteristics of the crumb, microbial and sensory analysis of developed products were evaluated during 7 days of storage period. It is found that replacement of bakery wheat flour with traditional starch content for the waxy wheat flour has the positive influence on the cake`s staling process. These samples were characterized with lower decrease of moisture loss, less reduction of the amount of bound water in cake`s crumb and higher organoleptic quality at the end of the shelf-life without adding of synthetic improvers.

scholarly journals Resistance to thiabendazole in Fusarium species and Helminthosporium solani in potato tubers treated commercially in eastern Canada

2005 ◽  
Vol 78 (1) ◽  
pp. 1-10 ◽  
Author(s):  
H.W. Platt
Keyword(s):  
Prince Edward Island ◽  
Fusarium Species ◽  
Storage Period ◽  
Application Rate ◽  
Helminthosporium Solani ◽  
Fusarium Sambucinum ◽  
Potato Tubers ◽  
Eastern Canada ◽  
Wide Range ◽  
Tuber Rot

During the 1992-1993 and 1994-1995 winter storage period for potatoes (Solarium tuberosum) in Quebec, New Brunswick, and Prince-Edward-Island, tubers were collected which had symptoms of fusarium tuber rot and silver scurf and which had been treated commercially after harvest with thiabendazole. Resistance to thiabendazole was detected in isolates of Fusarium sambucinum and Helminthosporium solani but not in isolates of F. avenaceum and F. oxysporum. However, the majority of those farms surveyed (64%) had adequate disease control with no pathogen isolated from the diseased tubers. Incidence and EC50 values of resistant isolates were lower than found elsewhere and the occurrence of farms with resistant isolates of F. sambucinum (18%) was greater than for H. solani (7%). For H. solani, EC50 values of resistant isolates were substantially less than those found in Alberta. While the study investigated commercial operations employing a wide range of thiabendazole rates (6-42 g a.i. t-1), no specifie trends were detected between the occurrence of resistant isolates and cultivar or thiabendazole application rate.

scholarly journals Effect of Mechanical Injury and Low Temperature Storage on the Accumulation of Glycoalkaloids in the Tubers of 7 Varieties of Potato (Solanum Tuberosum L.) grown in Oman

2003 ◽  
Vol 8 (2) ◽  
pp. 83
Author(s):  
Elsadig A. Eltayeb ◽  
Sana Salem Al-Sinani ◽  
I. A. Khan
Keyword(s):  
Low Temperature ◽  
Solanum Tuberosum L ◽  
Storage Period ◽  
Mechanical Injury ◽  
Potato Tubers ◽  
Low Temperature Storage ◽  
Glycoalkaloid Content ◽  
And Storage ◽  
Safety Limit ◽  
Temperature Storage

Tubers from 7 potato varieties were analyzed for their rates of glycoalkaloid accumulation in response to stresses of three types of mechanical injury and low temperature storage. Mechanical injuries were found to greatly stimulate glycoalkaloid accumulation in both peel and flesh of tubers. The extent of glycoalkaloid accumulation appears to depend on variety, type of mechanical injury, and storage period. Most of the injury-stimulated glycoalkaloid accumulation occurred within 7 and 14 days after treatment. Cutting the tubers resulted in the highest content of glycoalkaloids both in flesh and peel up to levels that exceeded the upper safety limit of 200 mg/kg FW. Injury stimulated α-solanine accumulation in stored potato tubers is more than α-chaconine, resulting in a decrease in the α-chaconine: α-solanine ratio. When tubers were stored at low temperature, the rate of glycoalkaloid accumulation was found to be independent of the glycoalkaloid level at harvest. The greatest increase in total glycoalkaloid content of the seven varieties was found after two weeks of storage at both 4 ºC and 10 ºC. Further storage at these temperatures resulted in a decrease in the rate of glycoalkaloid accumulation in most of them. At 10 ºC glycoalkaloid content tended to increase more rapidly than at 4 ºC. The α-solanine content of the tubers showed an increase following low temperature storage.  

scholarly journals The qualitative parameters of potato tubers in dependence on variety and duration of storage

10.5219/1392 ◽  
2020 ◽  
Vol 14 ◽  
pp. 1097-1104
Author(s):  
Andriy Davydenko ◽  
Hryhorii Podpriatov ◽  
Sergiy Gunko ◽  
Volodymyr Voitsekhivskyi ◽  
Oksana Zavadska ◽  
...  
Keyword(s):  
Starch Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Early Group ◽  
Potato Tubers ◽  
Duration Of Storage ◽  
High Starch Content ◽  
Before And After ◽  
Testing Medium ◽  
Nitrates Content

The qualitative parameters of the potatoes tubers may be significantly changed depending on the variety, group of ripening, way, regime, and duration of storage. So, these researches aimed to define the influence of the variety characteristics and duration storage on qualitative parameters of tuber potatoes. Five potato varieties of two ripening groups were used for testing: medium-early (Satina, Red Lady, Mozart) and medium-ripe (Aroza, Sifra). The chemical properties such as dry matters (DM), starch, sugars (total and reducing), crude protein (CP), ascorbic acid (AA), and nitrates content were determined before and after 2, 4, and 6 months of storage. DM lost during the storage of potato tubers, especially during the period from 4 to 6 months. The group of ripening did not influence this index. Potato tubers of all varieties had high starch content and the duration of storage had a light effect on the level of its losses. In the medium-early group, maximum changes of starch were 1% but in the medium-ripe – 1.9%. A strong effect on the quantities of total sugars (TS) had varietal characteristics of the potato but a group of ripening had light influence. The highest content of sugars was Satin (0.65%) and the smallest Sifra (0.22%) and Mozart (0.23%). After 6 months of storage content of TS depending on the variety increased from 2 till 5 times, while the reducing sugars (RS) increased at least five times and at the end of storage were 0.4% to 0.65%. The amount of AA and its losses during storage depended on the variety. The relative losses during the total storage period were 21.9% in the medium-early group and 28.1% in the medium-ripe. Influence ripening group on level changing AA was not detected. Nitrates' content did not exceed the maximum permissible level (250 mg.kg-1).  Their quantities after 6 months were 47 – 61 mg.kg-1.

scholarly journals INTERMITTENT WARMING OF RETAIL-PACKAGED FRUIT DOES NOT AFFECT STRAWBERRY FRUIT QUALITY DURING STORAGE.

HortScience ◽  
1991 ◽  
Vol 26 (5) ◽  
pp. 492d-492
Author(s):  
P. Perkins-Veazle ◽  
J.K. Collins
Keyword(s):  
Weight Loss ◽  
Fruit Quality ◽  
Storage Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Strawberry Fruit ◽  
Fresh Weight ◽  
Retail Display ◽  
Initial Storage ◽  
Intermittent Warming

The effects of retail-display packaging on strawberry fruit quality were studied using freshly harvested `Cardinal' strawberries. Fruit free from blemishes and disease were placed into plastic vented boxes, covered with vented plastic lids or plastic wrap, and placed at 1 and 5C overnight One-half of the treatments were removed from coolers, held at 25C for eight hours, returned to the coolers and evaluated over a 15-day storage period. The plastic overwrap greatly decreased weight loss during 15 days of storage; carbon dioxide reached 0.8 and 2% per mg fresh weight at 1 and 5C, respectively. Type of cover did not affect overall appearance or disease ratings. Exposure of fruit to 25C for eight hours led to no loss of overall quality. Storage of fruit at 50C led to greater disease incidence and loss of quality. The respiration rate of fruit warmed at 25C reached equilibrium after six hours, regardless of initial storage temperature. Fruit in vented dome-lid boxes had more weight loss than plastic-wrapped boxes at both temperatures.

COLOUR OF MEAT: II. EFFECT OF DESICCATION ON THE COLOUR OF CURED PORK

1939 ◽  
Vol 17d (2) ◽  
pp. 29-34 ◽  
Author(s):  
C. A. Winkler
Keyword(s):  
Relative Humidity ◽  
Colour Change ◽  
Storage Period ◽  
Moisture Loss ◽  
Influence Of Temperature ◽  
Dry Air ◽  
Intensity Changes ◽  
Influence Of Temperature On

In the absence of air, a linear relation, independent of temperature, was observed between moisture loss and colour change. The change was mainly one of intensity, and was reversible. In air, irrespective of its humidity, changes in both intensity and quality of colour occurred, but no definite relation was found between changes in humidity and colour quality for different samples. In saturated air, intensity changes became complete in the early part of the storage period, but the enhanced changes in air of lower humidity continued to increase. No influence of temperature on the rate of colour change was observed in dry air or in air of 60% relative humidity.

scholarly journals Effect of the Soil Amendments on the Mechanical Harvest of Potato Crop Grown under Centre Pivot Irrigation System

2019 ◽  
pp. 129-149
Author(s):  
Dr. Ibrahim Naser ◽  
Emiliano Olbinado ◽  
Fahad Kasimie ◽  
James Baker
Keyword(s):  
Crop Production ◽  
Soil Structure ◽  
Irrigation System ◽  
Potato Crop ◽  
Soil Amendments ◽  
Moisture Loss ◽  
Cow Manure ◽  
Potato Tubers ◽  
Average Yield ◽  
Final Yield

A field trial was conducted at TADCO to evaluate the mechanical harvest of autumn potato crop under different soil amendments: sand, gypsum, cow manure, and granular sulfur. The application of the sand amendment to the soil of the pivot showed easier mechanical and semi-mechanical harvest. The potato yield under the mechanical harvest was less than semi-mechanical harvest by 15.48% at the different soil amendments. More bruises were observed on the potato tubers harvested by mechanical harvest which ranged 9.34-16.33%, while bruises at semi-mechanical harvest ranged 4.28-4.75%. The final yield of stored potato was less than harvested yield by 10.68, 7.78%, 14.85, 11.08 for the sand, gypsum, cow manure, and sulfur amendments respectively. The stored yield of the different treatments was significantly less than the yield of the test harvest by around 24.03-32.24% at J34 and by 29.64 -56.27% at F18 and this was due to harvest method, cleaning out the damaged potato and moisture loss. The results of this trial highlighted the importance of selecting pivots for growing potato to be with less clay and more sand; also, it highlighted the importance of leaving the wheat straw to decompose in the soil instead of burning to improve the soil structure to be suitable for mechanical harvest. The sand amendment was not suitable for TADCO crop production as it is difficult to apply, need more time to execute besides less productivity. Due to one-month delay in planting potato, the average yield of stored potato from the trial pivots reached 20.2 M.T. /Ha which is significantly less than the yield of stored potato from the other pivots at TADCO of the same season with a range of 27-43 M.T. /Ha.

scholarly journals Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 76
Author(s):  
Thekla Alpers ◽  
Roland Kerpes ◽  
Mariana Frioli ◽  
Arndt Nobis ◽  
Ka Ian Hoi ◽  
...  
Keyword(s):  
Food Waste ◽  
Storage Temperature ◽  
Fungal Growth ◽  
Storage Period ◽  
Correct Choice ◽  
Moisture Loss ◽  
Safety Control ◽  
High Loss ◽  
Adverse Health Effects ◽  
Storage Methods

The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.

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