Wyniki wyszukiwania

1

Effect of sampling season and storage period on dehydrogenase and catalase activity of an Orthic Luvisol

100%

Wlodarczyk T.

Polish Journal of Soil Science

|

1998

|

tom 31

|

nr 2

2

The effect of high temperature stress during storage period on seed potato vigour

86%

Rykaczewska K.

Acta Physiologiae Plantarum

|

2007

|

tom 29

|

nr 1 Suppl.

3

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effects of packaging materials and storage periods on seed quality and longevity dynamics of Pericopsis elata seeds

86%

Tandoh P. K., Banful B., Gaveh E., Amponsah J. O.

Environment, Earth and Ecology

|

2017

|

tom 1

|

nr 2

This study was carried out to determine the effects of packaging materials and storage periods on seed quality and longevity dynamics of an endangered tropical tree species, Pericopsis elata. The experimental period was December, 2015 to June, 2016. Seed collection was done at the Bobiri Forest Reserve. The seed storage experiment was set up using 3 x 6 factorial arrangements in Completely Randomized Design with three replications. Six packaging materials (jute, nylon, paper, ziplock bag, airtight bottle and no packaging) and three storage periods (no storage, three months storage and six months storage) were used. Germination percentage, seed vigour, 1000 seed weight, moisture content, carbohydrate, protein and oil contents were assessed before storage, three months and six months after storage. P. elata seeds with initial moisture content of 7.5% and packaged in airtight bottle and ziplock bags maintained their moisture contents even as storage periods increased. The initial amounts of seed carbohydrates (1.9%), proteins (37.4%) and oil (31.3%) were maintained in the airtight packaging materials (bottle and ziplock bag) thereby improving seed storability. The seed viability equation predicted that P. elata seeds could be stored for 243 years after six months of storage. Seed viability dropped to 164 days after the accelerated aging test was performed on the six-months old stored seeds. The study concluded that the seeds of this important endangered tree can be stored in airtight containers before the next planting season without any loss in seed quality.

4

Stimulatory effect of methyl jasmonate on polyphenol oxidase and peroxidase activities, and starch degradation in scales of tulip bulbs

86%

Saniewski M., Czapski J.

Bulletin of the Polish Academy of Sciences. Biological Sciences

|

1989

|

tom 37

|

nr 1-3

5

Changes in the sensory properties of beef stored under different modified atmospheres

86%

Smiecinska K.

Acta Scientiarum Polonorum. Zootechnica

|

2021

|

tom 20

|

nr 4

6

Pre- and postharvest nutritional value and storage ability of scallop squash cultivars

72%

Balbierz A., Kolota E.

Journal of Horticultural Research

|

2015

|

tom 23

|

nr 2

7

Microbiological status of minced meat directly post production is influenced by its internal temperature and pH value

72%

Malicki A., Bruzewicz S.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

|

2005

|

tom 08

|

nr 2

8

The content of volatile free fatty acids in milk cultured with yoghurt bacteria

72%

Baranowska M.

Polish Journal of Natural Sciences. Supplement

|

2004

|

tom 02

13-21

9

Dependence of dried chive [Allium schoenoprasum] quality upon the drying method and storage period

72%

Lisiewska Z., Kmiecik W.

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

|

1998

|

tom 01

|

nr 1

Two methods of drying were applied: air-drying (temp.50 oC, time 5h) and freeze drying. The content of water in dried chive was about 3%. The quality of chive was tested before and immediately after drying and than after 3, 6, 9 and 12-months storage. Compared with air-drying, the freeze-drying method allows the production of dried chive characterized by more favourable organoleptic traits and chemical composition, although the organoleptic quality of air-dried chive may be regarded as fairly good. After 12-months storage of chive dried by these two methods the content of dry matter, total sugars, total nitrogen, ash, beta-carotene, and total chlorophylls and the degree of active acidity and ash alkalinity were not statistically different. During the drying procedure and the storing of dried chive losses of 24-34% concerned vitamin C, of 11-18% beta-carotene, of 19-21% - chlorophylls, and of 47-82% - volatile oils, always being greater in the air-dried product.

10

Quality of kohlrabi stems (Brassica oleracea var. gongylodes L.) kept in cold storage

58%

Gaweda M., Niziol-Lukaszewska Z.

Folia Horticulturae

|

2011

|

tom 23

|

nr 2

11

Effect of mechanical injury on the variations of the quality of five cultivars of potato tubers

58%

Danilcenko H., Jariene E., Pranaitiene R.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2010

|

tom 557

The studies were conducted in 2005-2007 in Lithuanian University of Agriculture. The purpose of research was to establish the influence of mechanical injury of potato tubers on their quality. The experiment showed that during storage some chemical-physiological features had been changing constantly. The potatoes for research were grown under usual conditions in Vokė Branch Station (Lithuanian Institute of Agriculture) in Vilnius region in 2005-2007. For seven months (from September to April) potato tubers were stored in KX-Ю freezing chambers: 5-6°C, relative humidity - 90-95%. The studied samples of potatoes were stored in polythene bags of 120 µ thickness. General and natural weight losses were determined in 2 repetitions, two times: before storing and after seven months of storage. The analyses were carried out using standard methods: dry matter, saccharide content (reducing sugar and saccharose) and store losses of the mass. A suitable laboratorial bruising equipment was used (Fig. 1). The studied potato tubers were bruising from: 10 cm, 15 cm, 20 cm and 100 cm high. Research results showed that after 7 months of storage, all mechanically injured tubers demonstrated the lower content of dry matter as compared to the control sample. Tubers bruised from 100 cm height featured the highest losses of dry matter, whereas the lowest losses were characteristic for tubers bruised from 15 cm height. Tubers injured mechanically from 100 cm height and stored for 7 months demonstrated the greatest mass losses, whereas tubers bruised from 15 cm height featured the lowest mass losses.

12

The effect of storage and processing on vitamin C content in Japanese quince fruit

58%

Bieniasz M., Dziedzic E., Kaczmarczyk E.

Folia Horticulturae

|

2017

|

tom 29

|

nr 1

13

Effect of dietary halloysite on the quality of feed and utilization of nutrients by fatteners

58%

Korniewicz D., Kolacz R., Dobrzanski Z., Korniewicz A., Kulok M.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

|

2006

|

tom 09

|

nr 4

14

Influence of serum or blood storage period on Hypoderma bovis antibodies detected by ELISA

58%

Cencek T., Boulard C.

Bulletin of the Veterinary Institute in Puławy

|

2003

|

tom 47

|

nr 2

15

Effect of depth and insulation of a fruit cold storage plant floor on heat exchange with the ground

58%

Radon J., Bieda W., Nawalany G.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

|

2003

|

tom 06

|

nr 1

The method of 3-dimensional, transient heat transfer calculation through partitions touching the ground (floor and walls) was presented. The effect of a fruit cold storage plant floor depth and thermal insulation on heat gains during storage period was analysed. Results of calculations show the great disadvantage of partly underground location and lack of floor insulation of cold storage in comparison with traditional fruit stores. Insulating the floor with foamed polystyrene 10 cm thick reduces total heat gains during the whole cold storage season by as much as about 40% and several times lowers demand of necessary power of cold-storage plant at the beginning of storage period.

16

Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill [Anethum graveolens L.]

58%

Lisiewska Z., Slupski J., Zuchowicz E.

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

|

2003

|

tom 06

|

nr 2

The aim of the present work was effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in leaves and whole plants (leaves with petioles and stems) of dill, harvested with a plant height of 25 cm. Changes in the level of these compounds in the process of freezing and refrigerated storage were also determined. The investigation concerned two kinds of the raw material (leaves and whole plants), various methods of preparation before freezing (non-blanched or blanched), different storage temperatures (-20°C and -30°C), and the 12-month storage period. Fresh dill leaves contained 116 mg vitamin C, 0.196 mg thiamine, and 0.638 mg riboflavin in 100 g fresh matter and whole plants 77 mg, 0.115 mg, and 0.433 mg, respectively. The treatment of blanching affected a decrease in the level of vitamin C by 35-48%, thiamine by 43-45%, and riboflavin by 27-33%.

17

Przechowywanie matecznika petunii ogrodowej [Petunia hybrida] w kulturach in vitro. Czesc I. Wplyw dlugotrwalego przechowywania na jakosc pedow i ich zdolnosc do ukorzeniania

51%

Witomska M., Latkowska M. J., Jaslar M.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2006

|

tom 510

|

nr 2

691-698

Dokonano oceny możliwości długotrwałego przechowywania in vitro pędów petunii ogrodowej (Petunia hybrida) z grupy Ursynia. Badano wpływ temperatury (24°C lub 6°C), stężenia sacharozy (30 lub 60 g‧dm⁻³) oraz obecności ABA (0,5 mg‧dm⁻³) w zmodyfikowanej pożywce MS na długość okresu przechowywania, liczbę i jakość pędów roślin matecznych. Wszystkie badane czynniki wywarły wpływ na przechowywanie pędów petunii. Najdłużej (12 miesięcy) udało się przechować pędy na pożywce zawierającej 60 g‧dm⁻³ sacharozy, z dodatkiem lub bez 0,5 mg‧dm⁻³ ABA w temperaturze 6°C. Wyższe stężenie sacharozy wpływało też pozytywnie na liczbę i jakość pędów roślin matecznych. Długotrwałe przechowywanie roślin matecznych w temperaturze 6°C wywarło negatywny wpływ na jakość systemu korzeniowego roślin potomnych.

18

Rozwój bakteriozy perścieniowej ziemniaka w bulwach odmiany Drop, zachodzący w okresie przechowywania

51%

Pietraszko M., Boguszewska_Mankowska D., Nowacki W.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

|

2013

|

nr 269

19

Ksztaltowanie sie zbiorowiska grzybow izolowanych z nasion lubinu zoltego [Lupinus luteus L.] pod wplywem okresu przechowywania

51%

Cwalina-Ambroziak B., Kurowski T. P.

Acta Agrobotanica

|

2005

|

tom 58

|

nr 2

407-416

The object of the experiment were seeds of two traditional cultivars of yellow lupin (Juno and Amulet) cultivated in 1999 in two crop-rotation with 20% and 33% yellow lupine contribution. The quantitative and qualitative composition of the fungal community colonizing the seeds were determined in the laboratory conditions after 0.5-, 1.5- and 2.5-year of storage time. In total 1077 fungal colonies were isolated from the lupin seeds. Fungi representing the species of Penicillium - 29.3%, Alternaria alternata - 26.7% and Rhizopus nigricans - 12.7% were isolated most widely. Among the fungi pathogenic to lupin, the species of Colletotrichum gloeosporioides (16.3% isolates) was dominant. The crop rotation with 20% lupin reduced the number of fungal colonies colonizing the seeds including the pathogens from the species of C. gloeosporioides. Seed disinfection decreased the total number of fungal colonies isolated from both cultivars. Higher number of C. gloeosporioides isolates was found in the combination with disinfected seeds. More fungal colonies were obtained from seeds of cv. Amulet than from those of cv. Juno. The storage duration had an effect on the population and the composition of species of fungi isolated from seeds of yellow lupine. With longer storage population of Penicillium spp. and Rhizopus spp. increased, whereas the population of C. gloeosporioides decreased.

20

Quality changes in whole, gutted and filleted three fish species [Gadus euxinus, Mugil cephalus, Engraulis encrasicholus] at frozen storage period [minus 26 degrees Celsius]

51%

Hulya O. H., Kayisoglu S.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 3

15-28

The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy {Engraulis encrasicholus), at frozen storage period (-26°C). Throughout the storage period, anchovy had the lowest values in all sensorial criteria among the fish species. During the storage period, whiting kept its freshness better than gray mullet and anchovy as to chemical criteria. The lowest TVB-N value (17.23 mg/100 g) was determined in whiting whereas the highest value (22.55 mg/100 g) in anchovy. The highest TMA value (3.50 mg/100 g) was found in anchovy. The TBA values increased up to 9th month, depending on fish species. Differences between the species are found to be significant and the highest TBA value (2.55) was obtained in anchovy. Although the TBA and peroxide values in anchovy significantly increase when compared to the others during storage period, acceptable limits expired at the end of 9th month. According to treatments, filleted fish had better color quality wheras gutted fish had better smell, muscle and taste.

Ograniczanie wyników

Effect of sampling season and storage period on dehydrogenase and catalase activity of an Orthic Luvisol

The effect of high temperature stress during storage period on seed potato vigour

Effects of packaging materials and storage periods on seed quality and longevity dynamics of Pericopsis elata seeds

Stimulatory effect of methyl jasmonate on polyphenol oxidase and peroxidase activities, and starch degradation in scales of tulip bulbs

Changes in the sensory properties of beef stored under different modified atmospheres

Pre- and postharvest nutritional value and storage ability of scallop squash cultivars

Microbiological status of minced meat directly post production is influenced by its internal temperature and pH value

The content of volatile free fatty acids in milk cultured with yoghurt bacteria

Dependence of dried chive [Allium schoenoprasum] quality upon the drying method and storage period

Quality of kohlrabi stems (Brassica oleracea var. gongylodes L.) kept in cold storage

Effect of mechanical injury on the variations of the quality of five cultivars of potato tubers

The effect of storage and processing on vitamin C content in Japanese quince fruit

Effect of dietary halloysite on the quality of feed and utilization of nutrients by fatteners

Influence of serum or blood storage period on Hypoderma bovis antibodies detected by ELISA

Effect of depth and insulation of a fruit cold storage plant floor on heat exchange with the ground

Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill [Anethum graveolens L.]

Przechowywanie matecznika petunii ogrodowej [Petunia hybrida] w kulturach in vitro. Czesc I. Wplyw dlugotrwalego przechowywania na jakosc pedow i ich zdolnosc do ukorzeniania

Rozwój bakteriozy perścieniowej ziemniaka w bulwach odmiany Drop, zachodzący w okresie przechowywania

Ksztaltowanie sie zbiorowiska grzybow izolowanych z nasion lubinu zoltego [Lupinus luteus L.] pod wplywem okresu przechowywania

Quality changes in whole, gutted and filleted three fish species [Gadus euxinus, Mugil cephalus, Engraulis encrasicholus] at frozen storage period [minus 26 degrees Celsius]