scholarly journals Quality of low temperature heat-shocked green asparagus spears during short-term storage

2013 ◽  
Vol 8 (28) ◽  
pp. 3849-3856 ◽  
Author(s):  
Ying Chiu Kai ◽  
Min Sung Jih
Keyword(s):  
Low Temperature ◽  
Short Term ◽  
Temperature Heat ◽  
Short Term Storage ◽  
Term Storage ◽  
Green Asparagus

scholarly journals Effect of a Low Temperature-Induced Quiescence on Short Term Storage of an Egg Parasitoid, Trichogramma sp. Nabis 101

2009 ◽  
Vol 48 (3) ◽  
pp. 369-375 ◽  
Author(s):  
Yong-Gyun Kim ◽  
Hye-Jung Heo ◽  
Geun-Seob Kim ◽  
Eun-Hye Hahm ◽  
Ji-Won Kim ◽  
...  
Keyword(s):  
Low Temperature ◽  
Egg Parasitoid ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Changes in the Quality of E15–E25 Gasoline during Short-Term Storage up to Four Months

2016 ◽  
Vol 31 (1) ◽  
pp. 504-513 ◽  
Author(s):  
Łukasz Jęczmionek ◽  
Bogusława Danek ◽  
Martynika Pałuchowska ◽  
Wojciech Krasodomski
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

scholarly journals Influence of Tap and Hot Water Treatment Before Short-Term Storage on Biologically Active Compounds and Sensory Quality of Wild Rocket Leaves (Diplotaxis tenuifolia L.)

2019 ◽  
Vol 27 (2) ◽  
pp. 113-120
Author(s):  
Justyna I. Szwejda-Grzybowska ◽  
Anna Wrzodak ◽  
Maria Grzegorzewska ◽  
Marek Gajewski ◽  
Ryszard Kosson
Keyword(s):  
Ascorbic Acid ◽  
Sensory Quality ◽  
Antiradical Activity ◽  
Tap Water ◽  
Hot Water ◽  
Short Term ◽  
Short Term Storage ◽  
Wild Rocket ◽  
Term Storage

AbstractThe aim of this study was to determine the influence of dipping in tap and hot water (53 or 55 °C) before storage and conditions during short-term storage: 4 days at 18–20 °C temperature or 7 days at 0 or 5 °C, on contents of total polyphenols, ascorbic acid, antiradical activity, and sensory quality of leaves of wild rocket (Diplotaxis tenuifolia L.). The highest sensory values, ascorbic acid contents, and antiradical activity were found in fresh leaves. Treatments with tap and hot water before storage reduced ascorbic acid contents and antiradical activity, as well as most sensory parameters regardless of storage conditions. The highest overall quality of wild rocket after storage for 4 days at 18–20 °C was found for leaves not dipped or dipped in tap water. Dipping of the wild rocket in the water at 53 or 55 °C for 3 or 5 s did not improve the overall quality of stored leaves compared with leaves not dipped or dipped in tap water.

scholarly journals Initial Short-term Storage at 33 °F Reduces Physiological Disorder Development in ‘Honeycrisp’ Apples

2018 ◽  
Vol 28 (4) ◽  
pp. 481-484 ◽  
Author(s):  
Yosef Al Shoffe ◽  
Christopher B. Watkins
Keyword(s):  
Low Temperature ◽  
Specific Time ◽  
Short Term ◽  
Physiological Disorder ◽  
Time Period ◽  
Bitter Pit ◽  
Short Term Storage ◽  
Honeycrisp Apples ◽  
Soft Scald ◽  
Term Storage

Initial short-term storage is a treatment where fruit are cooled to 33 °F for a specific time period and then moved to 38 °F until the end of storage. Its effects on the development of physiological disorders in ‘Honeycrisp’ apples (Malus domestica) were investigated for two seasons. During the first season, fruit were harvested from two orchards and stored at 33 and 38 °F, with and without 1 week of conditioning at 50 °F, or stored for 4 weeks at 33 °F followed by 4 weeks at 38 °F. All fruit were stored for a total of 8 weeks. In the second season, fruit were harvested from one orchard and stored at 38 °F either with or without 1 week of conditioning at 50 °F, or stored for 1 week at 33 °F and moved to 38 °F for 15 weeks followed by 7 d at 68 °F. Short-term storage (1 to 4 weeks) at 33 °F decreased bitter pit for all orchards in the two seasons, except in comparison with the continuous 33 °F storage in the first season; soft scald was also reduced in the first season compared with continuous storage at 33 °F, with higher incidence of soft scald in orchard one compared with orchard two. Initial short-term storage at 33 °F resulted in lower soggy breakdown incidence compared with storage at 33 °F with 1 week of conditioning at 50 °F for fruit from orchard two in the first season, the only year when low-temperature injuries were observed. In conclusion, initial short-term storage at 33 °F followed by storage at 38 °F maintained the highest percentage of healthy fruit in the two seasons.

scholarly journals Change in Content of Sugars and Free Amino Acids in Potato Tubers under Short-Term Storage at Low Temperature and the Effect on Acrylamide Level after Frying

2005 ◽  
Vol 69 (7) ◽  
pp. 1232-1238 ◽  
Author(s):  
Akiko OHARA-TAKADA ◽  
Chie MATSUURA-ENDO ◽  
Yoshihiro CHUDA ◽  
Hiroshi ONO ◽  
Hiroshi YADA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Low Temperature ◽  
Free Amino Acids ◽  
Free Amino ◽  
Potato Tubers ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage
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