Wyniki wyszukiwania - AGRO

1

Influence of storage temperature and quantities of sesame oil on the stability of the model emulsion

100%

Kowalska M., Pazdzior M., Zbikowska A.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 2

2

Water activity of smoked pasta filata cheese during storage

100%

Biegalski J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2020

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tom 23

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nr 2

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effect of 1-MCP treatment on storage potential of tomato fruit

86%

Wrzodak A., Gajewski M.

Journal of Horticultural Research

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2015

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tom 23

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nr 2

4

Ethylene emission of apples treated with 1-methylcyclopropene during storage

86%

Melnyk O., Drozd O., Boicheva N., Zhmudenko Y., Melnyk I., Khudik L., Remeniuk L., Vykhvatniuk L.

Journal of Horticultural Research

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2014

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tom 22

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nr 1

5

Long term effects of salicylic acid and hydrogen peroxide on tuber sprouting associated with catalase activity

72%

Keller-Munoz D., Figueroa-Vilchis U., Lopez-Delgado H.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2013

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tom 94

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nr 2

6

Storage temperature influence on Young modulus of tomato skin

72%

Kuna-Broniowska I., Gladyszewska B., Ciupak A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2011

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tom 11

7

The effect of storage time and temperature on the quality of natural yoghurt

72%

Jakubowska M., Karamucki T.

Acta Scientiarum Polonorum. Zootechnica

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2019

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tom 18

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nr 4

8

Effect of corm storage temperature on the growth and flowering of Gladiolus L. in the glasshouse

72%

Zalewska M., Antkowiak M.

Electronic Journal of Polish Agricultural Universities. Series: Horticulture

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2009

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tom 12

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nr 1

9

Prevention of chilling injury in sweet bell pepper stored at 1,5 Celsius degree by heat treatments and individual shrink packaging

72%

Fallik E., Bar-Yosef A., Alkalai-Tuvia S., Aharon Z., Perzelan Y., Ilic Z., Lurie S.

Folia Horticulturae

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2009

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tom 21

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nr 2

87-97

10

Effect of storage time and temperature on Poisson ratio of tomato fruit skin

72%

Kuna-Broniowska I., Gladyszewska B., Ciupak A.

International Agrophysics

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2012

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tom 26

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nr 1

The results of studies investigating the effects of storage time and temperature on variations in Poisson ratio of the skin of two greenhouse tomato varieties – Admiro and Encore were presented. In the initial period of the study, Poisson ratio of the skin of tomato fruit cv. Admiro, stored at 13°C, varied between 0.7 and 0.8. After the successive 10 days of the experiment, it decreased to approximately 0.6 and was stabilized until the end of study. By contrast, the skin of tomatoes cv. Encore was characterized by lower values and lower variability of Poisson ratio in the range of 0.4 to 0.5 during storage. The examinations involving tomato fruit cv. Admiro stored at 21°C were completed after 12 days due to fruit softening and progressive difficulty with preparing analytical specimens. The value of Poisson ratio for both varieties stored at roomtemperature fluctuated throughout the experiment to approximate 0.5.

11

Postharvest quality of ‘Glen Ample’ raspberry as affected by storage temperature and modified atmosphere packaging

72%

Molder K., Moor U., Tonutare T., Poldma P.

Journal of Fruit and Ornamental Plant Research

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2011

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tom 19

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nr 1

The aim of the experiment was to determine the effect of two storage temperatures (+1 °C and +4 °C) and modified atmosphere packaging (MAP) on the posthar- vest quality of 'Glen Ample' raspberry. Fruits were picked into 450-g well-ventilated plastic punnets, cooled down for 24 hours and packed as follows: control - unpacked ventilated punnets covered with a lid; punnets wrapped in Xtend® film, punnets wrapped with PP30 - 30 ^m polypropylene film and punnets wrapped with OPP25 - 25 ^m oriented polypropylene film. One treatment consisted of eight replicate bags. After 3 days in cool storage, all packages were kept at +15 °C for 24 hours to simulate retail conditions. The O2 and CO2 content in the packages was measured daily. Soluble solids content (SSC), titratable acidity (TA), fruit firmness, ascorbic acid content (AAC), antho- cyanins (ACY) and total antioxidant capacity (TAC) were determined at harvest and at the end of storage. The number of spoiled fruits was recorded and a sensory evaluation was carried out at the end of the experiment. Vol. 19(1) 2011: 145-153 During the first 24 hours, the concentration of CO2 increased to 10% in the PP30 and OPP25 packages at +4 °C, while at +1 °C it took 48 hours to reach that level. In the Xtend® packages, CO2 concentration increased above 10% only after the shelf life simulation. The environment in the PP30 and OPP25 packages became anaerobic in retail conditions. Fruit spoilage was significantly lower in the PP30 and OPP25 packages, where the CO2 content increased rapidly. Raspberries had higher SSC, TA, SSC/TA and ACY at +4 °C than at +1 °C. Fruits in the Xtend® packages were significantly firmer than in the other treatments. The mean effect of MAP and the storage temperatures was such that they had no significant influence on raspberry fruit appearance, flavour and off- flavour. Raspberries kept at +4 °C tasted better to the evaluators.

12

The effect of corm-storage temperature on the flowering and quality of garden gladiolus (Gladiolus L.)

72%

Wozny A., Antkowiak M.

Annals of Warsaw University of Life Sciences - SGGW. Horticulture and Landscape Architecture

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2013

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tom 34

13

Effect of extender composition and storage temperatures on motility of preserved boar semen

72%

Fraser L., Lecewicz M., Krasicki R., Strzezek J.

Journal of Animal and Feed Sciences

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2002

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tom 11

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nr 4

14

Comparison of storage ability of some Chinese cabbage cultivars [Brassica rapa L.var.pekinensis [Lour.] Olsson] from spring, summer and autumn production

72%

Grzegorzewska M., Adamicki F., Elkner K.

Vegetable Crops Research Bulletin

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1998

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tom 49

15

Hygiene of pasteurized milk depending on psychrotrophic microorganisms

72%

Burdova O., Baranova M., Laukova A., Rozanska H., Rola J. G.

Bulletin of the Veterinary Institute in Puławy

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2002

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tom 46

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nr 2

16

An attempt to apply a pullulan coating to reduce oxidative changes and mass loss in nuts during storage

72%

Chlebowska-Smigiel A., Gniewosz M., Gaszewska M.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 1

Samples of peanuts, hazelnuts and walnuts were covered with a pullulan coating prepared from 10% anhydrous solution of pullulan. The pullulan was obtained from a batch culture of a white mutant of Aureobasidium pullulans B-1. Over 90 days of nuts storage at a room temperature, analyses were carried out for changes in the acid and peroxide numbers of fat extracted from the nuts, as well as for changes in nut mass loss. The pullulan coating applied was found to exert a positive impact on the reduction of physicochemical changes occurring in the stored nuts. It inhibited processes of hydrolytic rancidity and oxidation of fat of the nuts. It had especially beneficial effect on walnuts, in which it inhibited the negative changes in lipids over the entire storage period. It was also observed that mass losses of the coated nuts were smaller and occurred in substantially shorter time span as compared to the uncoated nuts.

17

The effect of storage temperatures on the microbiological quality of fish feeds

72%

Zmyslowska I., Lewandowska D.

Polish Journal of Environmental Studies

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2000

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tom 09

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nr 3

Temperature is a factor which affects microbiological quality of feeds during their storage. Three storage temperatures of the feeds for fish were taken into account in this study: -11°C, 5°C and 20°C. Analyses comprised the survival of proteolytic, ammonifying, psychrophilic and mesophilic bacteria as well as fungi. It was found that after 72-day storage of fish feed at the three temperatures, fungi showed the highest survival (56% - 80%). As regards the four physiological groups of bacteria, the highest survival was observed for mesophilic bacteria (6.25% - 9.58%), followed by psychrophilic ones (2.5 - 3.25%) and ammonifiers (0.07 - 0.11%), while proteolytic bacteria showed the lowest survival (0%). No live cells of the latter bacteria were observed after 64-day storage of the feed at -11 and 5°C, and after 72-day storage at 20°C.

18

Shelf-life extension of meat and its further-processed products stored under modified atmosphere packaging [MAP] - a review

72%

Kijowski J., Cegielska-Radziejewska R., Krala L.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 4

Modified atmosphere packaging (MAP) is an effective system for extending the shelf-life of meat and its products stored under refrigeration conditions. By the use of that system the shelf-life of raw meat can be two or three times longer and of meat processed products several times longer. Packaging system under vacuum or modified gaseous atmosphere has no significant effect on the quality and shelf-life of packaged whole products. Packaging under vacuum of sliced products, manufactured from finely comminuted meat is not recommended due to their deformation. Modified atmosphere packaging extends the lag phase of bacteria and slows down enzyme activity of bacteria, e.g. oxidases, exolipases, reduces degradation of muscle tissue proteins and meat lipids oxidation during storage. The effectiveness of modified atmosphere packaging is dependent on many factors such as: initial microbial contamination of the raw materials or finished products; type and properties of the packaged market commodity; the composition of the gaseous atmosphere in the packaging; properties of packaging materials used: storage temperature and prcessing hygiene. The most important prerequisite for high quality and microbial safety of meat and its processed products packaged under modified atmosphere is the storage temperature maintained at the constant level from 0 to 2°C.

19

Amino acid profiles and protein quality of fresh and frozen dill depending on usable part of raw material, pre-treatment before freezing, and storage temperature of frozen products

72%

Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2004

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tom 07

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nr 1

The aim of the work was to determine the level of dry matter, total nitrogen, and amino acids in two kinds of green dill parts (leaves or whole plants 25 cm in height) subjected to different pre-treatment before freezing (blanching or non-blanching) and stored after freezing for 12 months at temperatures of -20°C and -30°C. The leaves of dill contained more dry matter and nitrogen compounds than whole plants. Blanching reduced the content of dry matter and total nitrogen. Refrigerated storage (-20°C and 30°C) for 12 months did not change the content of dry matter and nitrogen compounds. No differences were observed between the leaves and whole plants in the content of total amino acids and sum of essential amino acids while significant differences appeared in the content of some amino acids. In comparison with the FAO/WHO standard of 1991 the level of essential amino acids was very high, lysine being a limiting amino acid.

20

Influence of storage temperature on the quality and shelf-life of sliced poultry sausage packaged under modified atmosphere

72%

Cegielska-Radziejewska R., Pikul J.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2000

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tom 04

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