EFFECTS OF MEFLUIDIDE ON PERIDERM DEVELOPMENT AND STORAGE OF RUSSET BURBANK AND NORCHIP POTATOES

1990 ◽  
Vol 70 (2) ◽  
pp. 575-583
Author(s):  
M. K. PRITCHARD ◽  
A. J. SIEMENS
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Solanum Tuberosum L ◽  
Russet Burbank ◽  
Tuber Weight ◽  
Sucrose Content ◽  
Storage Quality ◽  
And Storage ◽  
Tuber Weight Loss

The effects of preharvest, foliar applications of mefluidide (N-(2,4-dimethyl-5-(((trifluoromethyl)sulfonyl)amino)phenyl)-acetamide) to potato (Solanum tuberosum L.) plants on subsequent periderm development and on storage quality of Russet Burbank and Norchip tubers were investigated. Mefluidide application caused adnormal periderm development in tubers of both cultivars and resulted in increased tuber weight loss during storage due to enhanced water loss rather than to elevated respiration. Treatment with mefluidide 5 wk before harvest resulted in greater tuber weight loss in storage than treatment 7 wk before harvest. After ca. 26 wk storage, sucrose content generally increased in tubers from treated Russet Burbank plants but not in corresponding Norchip tubers. Despite a perceived periderm enhancement, the abnormal periderm development which increased water loss in stored tubers would suggest that mefluidide has little potential as a preharvest treatment to reduce tuber damage and improve storage of Russet Burbank and Norchip potatoes.Key words: Potato, mefluidide, storage, Russet Burbank, Norchip, periderm

scholarly journals Storage Quality and Composition of Sweetpotato Roots after Quarantine Treatment Using Low Doses of X-ray Irradiation

HortScience ◽  
2005 ◽  
Vol 40 (2) ◽  
pp. 424-427 ◽  
Author(s):  
Marisa M. Wall
Keyword(s):  
Weight Loss ◽  
Ipomoea Batatas ◽  
Total Sugar ◽  
Low Doses ◽  
Storage Quality ◽  
X Ray ◽  
Postharvest Decay ◽  
And Storage

Sweetpotato [Ipomoea batatas (L.) Lam.] roots of three Hawaii-grown cultivars (`Mokuau', `Okinawan', and `Yoshida') were treated with 0, 200, or 400 Gy x-ray irradiation and stored for 12 weeks at 15 °C. The storage quality of nonirradiated and irradiated roots was compared for weight loss, sprouting, firmness, color, postharvest decay, and carbohydrate concentrations. Nonirradiated roots lost 3 to 4% weight during storage, whereas roots treated with 400 Gy lost 4.7% to 8.6% weight. Sprouting was negligible for all treatments. Storage tended to increase root firmness, while irradiation tended to decrease firmness. When all cultivars were averaged, sweetpotatoes treated with 400 Gy and stored for 12 weeks had the lowest starch concentrations and highest total sugar concentrations. Glucose and fructose concentrations were not affected by irradiation, but these sugars increased during storage. Sucrose concentrations of roots irradiated with 400 Gy were double those of nontreated roots after 12 weeks storage. The purple-fleshed cultivars, `Mokuau' and `Okinawan', retained good quality following irradiation and storage, but firmness decreased somewhat for roots treated with 400 Gy. The `Okinawan' sweetpotato is the primary export cultivar from Hawaii. For the white-fleshed cultivar, `Yoshida', postharvest decay adversely impacted the internal color, firmness, and overall quality of roots treated with 400 Gy and stored for 12 weeks.

Effects of Frozen at Different Time Postmortem and Thawed at Different Thawing Rate on the Sensory and Storage Quality of Chinese Sausage

2011 ◽  
Vol 233-235 ◽  
pp. 2889-2892
Author(s):  
Xiao Ling Yu ◽  
Xue Bin Li ◽  
Hua Xiao ◽  
Han Jun Ma ◽  
Liang Cheng
Keyword(s):  
Sensory Evaluation ◽  
Uniform Design ◽  
Thiobarbituric Acid ◽  
Thiobarbituric Acid Reactive Substances ◽  
Storage Quality ◽  
Two Factors ◽  
Tbars Values ◽  
Thawing Rate ◽  
And Storage

Uniform design was adopted, and two factors, i.e., frozen at different time postmortem with six levels, thawing at different thawing rate with three levels, were considered. Thiobarbituric acid reactive substances (TBARS), pH and sensory evaluation were measured to study the different effects of the two factors considered. The results showed: All the two factors considered had significant effects on pH and TBARS, and the effects of the two factors on them were nonlinear. But they had no significant effects on sensory evaluation. TBARS values representing the storage quality of raw sausages was only affected by thawing rate in the test, and had the maximum at the thawing rate of 3cm/h thawed in 19.5°C still air. So when using frozen raw meat for sausage production, selecting an appropriate thawing condition is very necessary.

Effects of Gibberellins Treatment on Storage Quality and Nutrition Components of Loquat

2011 ◽  
Vol 108 ◽  
pp. 244-250
Author(s):  
Wei Dong Bai ◽  
Wen Hong Zhao ◽  
Zhou Min Lu ◽  
Xue Dan Cao ◽  
Zhong Liang Zhang
Keyword(s):  
Vitamin C ◽  
Storage Time ◽  
Theoretical Foundation ◽  
Soluble Sugar ◽  
Soluble Solids ◽  
Storage Quality ◽  
Titrable Acidity ◽  
And Storage ◽  
Weight Loss Ratio

In order to study the effects of Gibberellins (GA3) treatment on fresh-keeping effect and storage quality, provide theoretical foundation for loquat production, the loquat fruit grown in Guangdong Province were separated in groups and dipped in different concentrations (10, 50, 100 μmol/L) of GA3 solution respectively for 20 min, and then stored at a chamber with temperature of 3±0.5°C, relative humidity of 65~80%. The rotten index, flesh hardness, weight-loss ratio, contents of total soluble solids, soluble sugar, titrable acidity and vitamin C were measured periodically. The results show that by GA3 treatment ,the rotten index and flesh firmness of loquat fruit decrease significantly, and storage time of loquat lengthen effectively. It also indicate the content of titrable acidity can be greatly reserved to some extent by 10 μmol/L GA3 treatment, and the loss of vitamin C content drop highly, generating better flavor and quality of loquat fruit.

scholarly journals Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen

2014 ◽  
Vol 34 (4) ◽  
pp. 423-433 ◽  
Author(s):  
Sadettin Turhan ◽  
Fehmi Yazici ◽  
Furkan Turker Saricaoglu ◽  
Mustafa Mortas ◽  
Huseyin Genccelep
Keyword(s):  
Storage Quality ◽  
Bee Pollen ◽  
And Storage
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