Effect Of Storage Temperature Research Articles

Effects of temperature, cultivar, and storage duration of rice on physiological parameters and head rice yield

Reducing rice post-harvest losses is a global demand. This study evaluated the effects of rice storage time (initial, 30, 60, 90, 120, and 150 d), temperature (15, 20, 25, and 30 °C), and cultivar (IRGA 424, IRGA 424RI, and IRGA 431CL) on physiological properties and head rice yield. Moisture, germination, vigor, electrical conductivity, thousand-grain weight, head rice yield, and colorimetric profile were analyzed. IRGA 424 was more susceptible to the parameters evaluated, through the increase in electrical conductivity and reduction in vigor, while IRGA 431CL showed greater reductions in whole grain yield as a function of increasing storage time and temperature. In general, the temperature of 15 °C is the most suitable for maintaining the quality parameters evaluated in this study. Storage at 15 °C allowed for the maintenance of the physiological quality of the seeds, the best head rice yield, and the least change in the color profile when compared to those at higher temperatures (25 and 30 °C).

Predicting the Stability of Lyophilized Human Serum Albumin Formulations Containing Sucrose and Trehalose Using Solid-State NMR Spectroscopy: Effect of Storage Temperature on 1H T1 Relaxation Times

In a lyophilized protein/disaccharide system, the ability of the disaccharide to form a homogeneous mixture with the protein and to slow the protein mobility dictates the stabilization potential of the formulation. Human serum albumin was lyophilized with sucrose or trehalose in histidine, phosphate, or citrate buffer. 1H T1 relaxation times were measured by solid-state NMR spectroscopy and were used to assess the homogeneity and mobility of the samples after zero, six, and twelve months at different temperatures. The mobility of the samples decreased after 6 and 12 months storage at elevated temperatures, consistent with structural relaxation of the amorphous disaccharide matrix. Formulations with sucrose had lower mobility and greater stability than formulations with trehalose.

Effects of cold storage temperature, host status, and larval stage on the biological characteristics of Cotesia chilonis

AbstractShelf life is an important determinant of the quality of parasitoids used as natural enemies in augmentation biological control. Cotesia chilonis (Munakata) (Hymenoptera: Braconidae), an obligate endoparasitoid of Chilo suppressalis (Walker) (Lepidoptera: Crambidae), has potential for use through augmentation biological control in China. Here, the effects of cold storage temperature, host status, and larval stage on the biological characteristics of C. chilonis were investigated to extend the agent's shelf life. Results showed that the number of healthy C. chilonis adults obtained was reduced by 3.5% and 47.7% when C. suppressalis larvae in either natural or induced diapause were used as hosts compared to nondiapausing control larvae. Both parasitism and cold storage significantly reduced the supercooling point of nondiapausing C. suppressalis larvae, whereas the opposite result was observed in those of natural diapause. In order to improve the long‐term storage of C. chilonis, nondiapausing C. suppressalis larvae were parasitized for 1, 3, 5, and 7 days to allow C. chilonis to develop into different larval stages before being transferred into cold storage for 30 days at 4 or 10°C. Compared to the control, the C. chilonis cocoon formation and emergence rates of the 1‐day‐old egg treatment group held at 10°C were reduced by 15% and 17%, respectively. The results also showed that the duration of the larval stage of C. chilonis was prolonged fourfold after storage at 4 and 10°C. Individuals held at 10°C had a significantly longer cocoon and adult stage compared to those held at 4°C. The biological parameters and life history of the F1 generation of C. chilonis returned to normal levels under laboratory conditions. In conclusion, C. suppressalis larvae were successfully used to extend the shelf life of C. chilonis for use in augmentative biocontrol programs.

Effect of air blast freezing and frozen storage on inactivation of Vibrio vulnificus in Pacific oysters (Crassostrea gigas)

Air-blast freezing followed by frozen storage at different temperatures was assessed for inactivation of Vibrio vulnificus in Pacific oysters (Crassostrea gigas). Pacific oysters were allowed to bioaccumulate a cocktail of six strains of V. vulnificus. They were then air-blast frozen at −55 °C followed by frozen storage at −8 °C, −13 °C, −18 °C, −23 °C and −28 °C. V. vulnificus reductions were enumerated at different sampling times from 0 to 360 days. Air-blast freezing and frozen storage inactivated V. vulnificus in Pacific oysters in a two-phase inactivation pattern, with rapid inactivation during the first 3 days after air-blast freezing (short-term effect) followed by slower log-linear declines during frozen storage (long-term effect). The effects of storage temperature on V. vulnificus inactivation (log10 MPN/day) were assessed using a combined model that includes effects from both short- and long-term storage. The US National Shellfish Sanitation Program requires that postharvest processes to reduce Vibrio concentrations achieve ≥3.52 log reductions. At −18 °C this was achieved after an average of 90 days, but 95% confidence was not achieved until 123 days. Lower frozen storage temperatures caused slower declines of V. vulnificus. As well as artificially bioaccumulated V. vulnificus, we modeled inactivation of naturally occurring V. parahaemolyticus and showed that the results of a previous North American study fitted with our data. Their validated treatment for this organism in half-shell oysters can therefore be applied to New Zealand whole-shell oysters. This study will help guide oyster producers/processors aiming to achieve significant inactivation of Vibrio bacteria in their product, by providing a starting point for developing suitable frozen storage time/temperature conditions for Vibrio inactivation.

Effects of Storage Temperatures and Times on Drying Chicken Breasts Using Film‐Drying: A New Application of Polymeric Film for Food Preservation

ABSTRACTThis present study reports the effect of different storage temperatures on the film‐dried chicken breast (FDCB) by film‐drying technique for 15 days, including FDCB‐(−18), FDCB‐4, FDCB‐18, FDCB‐28 and FDCB‐38 (°C). Both storage time and temperature negatively affected the water‐holding capacity and moisture ratio, except for FDCB‐(−18). To ensure the quality of film‐dried chicken meats, they were rehydrated and evaluated in terms of colour values, tissue microstructure and hardness. The results showed that the rehydrated samples FDCB‐28 and FDCB‐38 promoted redness loss and increased the hardness values compared with other samples at low temperatures. Moreover, the storage temperature below 28°C was the most effective strategy for best maintaining the physicochemical, antioxidative, microbiological and sensory quality of film‐dried chicken samples, similar to those of raw meat. Interestingly, the FDCB‐(−18), FDCB‐4 and FDCB‐18 samples showed a significant (p < 0.05) inhibitory effect on microbial growth and lipid oxidation for 15 days.

Effects of storage temperature on the solubility of cross-linked micellar casein powders

Micellar casein powders (MCP) are added to food products to enhance their protein content and functional qualities. Enzymatic cross-linking (CL) with microbial transglutaminase (mTGase) is a promising method for improving the functional properties of MCP. Non-cross-linked (N-MCP) and enzymatically cross-linked (C-MCP) at different CL degrees (0, 36, 48, and 58 %), were evaluated to assess the changes in MCP powder solubility after storage at two temperatures (25 and 40 °C) for up to 180 days. The MCP were examined periodically to determine the browning index (BI), the loss of solubility, the variations in the wetting time, and the morphological surface composition evolution with aging. The solubility of both N-MCP and C-MCP decreased similarly with storage, and this phenomenon was enhanced by increasing the severity of the storage (temperature and time). Based on changes in the BI and solubility loss, N-MCP and C-MCP have similar aging kinetics. According to relaxation time analysis, the CL degree reduced the interaction between the powder particles and the solvent, which further diminishes with storage. The results suggest that CL would trigger changes in the MC powder surface, but the evolution of the functional properties is not related to the storage-induced CL formation.

Influence of storage solution, temperature, assay time and concentration on RT-qPCR nucleic acid detection for SARS-CoV-2 detection of SARS-CoV-2 by the RT-qPCR

Real-time reverse transcriptase quantitative polymerase chain reaction (RT-qPCR) is an important method for the early diagnosis of coronavirus disease 2019 (COVID-19). This study investigated the effects of storage solution, temperature and detection time on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) nucleic acid detection by RT-qPCR. Various concentrations of SARS-CoV-2 were added to inactive and non-inactive storage solution and the viral suspensions were stored at various temperatures (room temperature, 4, −20 and −80 °C). Then, at five different detection time points, the Ct values were determined by RT-qPCR. Active and inactive storage solutions and storage temperature have a great impact on the detection of N gene of SARS-CoV-2 at different concentration corridors but have little impact on the ORF gene. The storage time has a greater impact on the N gene and ORF gene at high concentrations but has no effect on the two genes at low concentrations. In conclusion, storage temperature, storage time and storage status (inactivated, non-inactivated) have no effect on the nucleic acid detection of SARS-CoV-2 at the same concentration. For different concentrations of SARS-CoV-2, the detection of N gene is mainly affected.

Effects of storage temperature and egg washing on egg quality and physicochemical properties

This study aimed to determine the effects of storage temperature and washing on egg quality and physicochemical properties. A total of 200 eggs (100 washed and 100 unwashed eggs) were obtained from 30-week-old Hy-Line Brown laying hens. The experiment’s main effects were storage temperature (refrigerator and room temperatures) and egg washing (washed and unwashed eggs). The results indicated that eggs stored at refrigerator temperature increased (p < 0.05) in albumen height and Haugh unit at 1 to 4 weeks than those stored at room temperature. Eggs stored at room temperature and unwashed eggs had less (p < 0.05) thiobarbituric acid reactive substances and volatile basic nitrogen at 4 weeks than those subjected to other conditions. These findings suggest that refrigerator temperature improves egg quality, and unwashed eggs and those stored at room temperature potentially inhibits lipid oxidation and protein deterioration in eggs.

Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon

Effect of Carbohydrates Substitution and Storage Temperatures on the Quality and Shelf-Life of Fish Luncheon

Effect of Selective Enrichment Storage Temperature and Duration Time on the Detection of Salmonella in Food.

For pathogen detection in food, there are occasions where samples cannot be processed immediately after selective enrichment or need to be reexamined days or weeks later for confirmation or retest. This study aimed to investigate the effect of different prolonged period of storage of selective enrichments of food at 4 ± 2°C and room temperature (20-22°C) on the detection and isolation of Salmonella. This study included two experiments involving 34 types of foods to compare the effect of 4 ± 2°C and room temperature storage on the detection of Salmonella in 204 selective enrichments (Rappaport-Vassiliadis [RV] and Tetrathionate [TT] broths) during a 42-day storage (Experiment I); and to monitor the survival of Salmonella in 300 selective enrichments (RV and TT) with different pre-enrichment broths (Lactose broth [LB] or Buffered peptone water broth [BPW]), stored at 4°C for 60 days (Experiment II). All the samples were subjected to Salmonella analysis following the FDA BAM method. During multiple samplings, the positive detection rate for Salmonella remained consistent through Day 42 after selective enrichment, irrespective of Salmonella serotype, storage temperature, pre-enrichment broth, or selective enrichment broth in both Experiment I and II. However, on Day 60 sampling in Experiment II, seven previously positive results turned to negatives. These data indicated that storage of RV and TT enrichments at 4 ± 2°C or room temperature for up to 42 days after selective enrichment did not compromise the detection of Salmonella in the tested food categories, regardless of Salmonella serotypes and the broths used for pre-enrichment and selective enrichment. At least for the food types studied in this experiment, the recovery of Salmonella from selective enrichments could be postponed for a limited period of time (e.g., <42 days) if needed without adversely affecting the test results. However, the delayed analysis of TT and RV enrichments does pose a risk of reduced detection sensitivity, as evidenced by the seven negative results on Day 60 compared to previous positives. We do not recommend or endorse delaying the analysis of TT and RV enrichments. In the food matrixes investigated in this experiment, the plating and isolation of Salmonella from selective TT and RV enrichments stored at 4 ± 2°C or room temperature could be deferred for a period (up to 42 days) without any negative effect on the test results, if necessary.

Effects of different extenders, storage temperatures, and antioxidant supplementation on chilled semen quality: a review.

The successful preservation of ram semen is essential to promote genetic variability, ensure semen transportation, and inseminate multiple ewes. Currently, either animal or plant-based lipoprotein-based extenders are used for semen preservation. Animal product-based extenders include milk and egg yolk, while soybean lecithin is a plant-based extender. Although extenders containing products of animal origin better preserve the quality of chilled semen, the in vivo efficacy after 24h of storage is still of great concern. Storage temperature is another important and effective factor in preserving sperm quality, whereby different storage temperatures are adopted to enhance the storage life of sperm. Low temperatures (4-5°C) better preserve sperm quality for a longer duration than high temperatures (15, 20, and 25°C). Moreover, antioxidant supplementation has a positive impact on sperm quality during liquid storage. The current review summarizes the outcomes of various extenders, different storage temperatures, and antioxidant supplementation on the liquid storage of ram sperm.

Wastewater Surveillance of SARS-CoV-2 in Minnesota

Wastewater-based epidemiology provides an approach for assessing the prevalence of COVID-19 in a sewer service area. In this study, SARS-CoV-2 RNA was measured in 44 wastewater-treatment plants of varying sizes that sampled approximately 67% of the population of Minnesota, from September 2020 through December 2022. Various linear regression models were investigated to predict the weekly case count from SARS-CoV-2 RNA concentrations under various transformation and normalization methods which we validated via cross-validation averaged across all treatment plants. We find that the relationship between COVID-19 incidence and SARS-CoV-2 RNA in wastewater may be treatment plant-specific. We study storage and time-to-analysis for RNA wastewater data and find large effects of storage temperature, indicating that collection methods may have an important effect on the utility and validity of wastewater data for infectious disease monitoring. Our findings are important for any large-scale wastewater surveillance program.

Effects of blood sample storage time, temperature, anti-coagulants and blood stabiliser on lymphocyte phenotyping

Medical diagnostic laboratories have come under further scrutiny to ensure quality standards of their service and external quality assurance (EQA) programs involving multiple laboratories have been used to gauge this quality based on a consensus. However, because of the geographical distances within a country or internationally, cell surface marker expressions may change due to time delays and transport temperatures. Attention was given to this issue some decades ago and hence requires a re-evaluation in consideration of updated methods, reagents and instruments for flow cytometry and phenotyping. We have undertaken an extensive study to examine the effects of various conditions on blood storage akin to that experienced by patient samples as well as EQA programs, examining expression of lymphocyte surface markers, CD3, CD4, CD8, CD2, CD19, CD20, CD16/56 and HLA-DR. Assessment of lithium-heparin anticoagulated whole blood showed an increase in percentage of CD3+ and CD8+ T cells and a decrease in CD16/56+ NK cells after storage at room temperature (RT) for 24 and/or 48 h. In comparison, storage at 4°C led to a decrease in percentage of CD4+ and increase in percentage of CD8+ cells. The low temperature also caused an increase in percentage of B cells (CD19+, CD20+). While storage at RT did not alter levels of HLA-DR+ CD3+ T cells, there was a significant increase in percentage of these cells after 48 h. Changes were also seen at both temperatures when EDTA was used as an anti-coagulant. Assessment of blood treated with a stabiliser, normally used in the EQA samples (Streck Cell Preservative), reduced the range of lymphocyte subsets affected, with only CD2+ and CD20+ cells being significantly different at both temperatures, We conclude that 24-48 h storage/transport can affect the percentage of CD3+, CD4+ T cells, CD8+ T cells, B cells, NK cells and HLADR+ T cells which can be minimised by using the blood stabiliser as per EQA programs and we emphasise the need to adopt this in the processing of patients' blood samples.

Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor

Effect of storage temperature on the long term stability of Dendrobium catenatum Lindl. blended liquor

Effects of storage temperature on quality characteristics of texturized vegetable protein

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80°C, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190°C with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at −20°C, 0°C, and 4°C for 9 days. Texture analysis revealed that the curing rate followed 4°C &gt; 0°C &gt; −20°C sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of −20°C &gt; 0°C &gt; 4°C. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being −20°C &gt; 4°C &gt; 0°C, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4°C. The study suggests that refrigerated storage at 4°C is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

The effect of storage temperature on antioxidant capacity and storability of paprika

Storage temperature profoundly influences the storability of paprika (Capsicum annuum L.). However, the impact of storage temperature on storability and its association with the antioxidant activity of paprika are poorly understood. In this study, we evaluated the storage attributes, activity, and gene expression levels of antioxidant enzymes in paprika stored at 4, 10, and 20° for 14 d and then at 20° for an additional 5 d (14+5 d; retail conditions). Storage at 10°C effectively mitigated pitting, stalk browning, shriveling, and decay while significantly enhancing the marketability of paprika. The fruits stored at 4°C were prone to pitting, whereas those stored at 20°C were sensitive to stalk browning and decay. Moreover, paprika stored at 10°C exhibited higher 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity and total phenolic content than those stored at 4 and 20°C, indicating improved antioxidant activity. Additionally, storage at 10°C upregulated the expression levels of the antioxidant genes, catalase and peroxidase, suggesting the mechanism underlying the quality enhancement of paprika. Our findings suggest that paprika storage at 10°C alleviates chilling injuries, preserves the quality and marketability, and enhances the antioxidant potential of paprika. These findings provide insights into how temperature influences the quality and minimizes post-harvest losses during the storage and distribution of paprika.

Effects of storage temperature on quality characteristics of texturized vegetable protein

This study evaluated the impact of storage temperature on the quality characteristics of texturized vegetable protein (TVP). TVP was prepared by mixing defatted Daewon soybean flour at 80°C, gluten, and corn starch in a 5:3:2 ratio, which was then extruded at a screw speed of 250 rpm and a barrel temperature of 190°C with moisture addition at 9 rpm. Subsequently, the extruded TVP was vacuum-sealed in polyethylene packaging and stored at −20°C, 0°C, and 4°C for 9 days. Texture analysis revealed that the curing rate followed 4°C &gt; 0°C &gt; −20°C sequence. No significant color variation was observed across the storage conditions, although water content increased at all temperatures. Notable changes were detected in moisture absorption capacity (%) and solid leaching (%), following the order of −20°C &gt; 0°C &gt; 4°C. The turbidity of the solution released during cooking varied, with the highest to the lowest sequence being −20°C &gt; 4°C &gt; 0°C, while pH levels remained neutral. Regarding free amino acids, sweetness and textural quality improved with storage across all temperatures, whereas bitterness components diminished at 4°C. The study suggests that refrigerated storage at 4°C is a viable method for distributing TVP, which was previously distributed only in a frozen and dry state.

Effects of blood sample storage time, temperature, anti-coagulants and blood stabiliser on lymphocyte phenotyping

Effects of blood sample storage time, temperature, anti-coagulants and blood stabiliser on lymphocyte phenotyping

Temperature Dependence of Platelet Metabolism.

Temperature plays a fundamental role in biology, influencing cellular function, chemical reaction rates, molecular structures, and interactions. While the temperature dependence of many biochemical reactions is well defined in vitro, the effect of temperature on metabolic function at the network level is poorly understood, and it remains an important challenge in optimizing the storage of cells and tissues at lower temperatures. Here, we used time-course metabolomic data and systems biology approaches to characterize the effects of storage temperature on human platelets (PLTs) in a platelet additive solution. We observed that changes to the metabolome with storage time do not simply scale with temperature but instead display complex temperature dependence, with only a small subset of metabolites following an Arrhenius-type relationship. Investigation of PLT energy metabolism through integration with computational modeling revealed that oxidative metabolism is more sensitive to temperature changes than glycolysis. The increased contribution of glycolysis to ATP turnover at lower temperatures indicates a stronger glycolytic phenotype with decreasing storage temperature. More broadly, these results demonstrate that the temperature dependence of the PLT metabolic network is not uniform, suggesting that efforts to improve the health of stored PLTs could be targeted at specific pathways.

Effect of storage temperature on the bacterial flora and sensory quality of vacuum packaged smoked catfish (&lt;i&gt;Clarias anguillaris&lt;/i&gt;)

This study evaluated the effect of two storage temperatures on the bacterial flora and sensory quality of vacuum packaged smoked catfish (Clarias anguillaris). The catfish was hot smoked using a traditional kiln, with mangrove wood as the source of heat. Total bacterial count (TBC) and sensory parameters (colour, smell. dryness and general appearance) were determined during storage at ambient (28 ± 2°C) and refrigeration (4°C) temperatures for 0-8 weeks. Bacteria were enumerated, isolated and identified using standard methods. Vacuum packaged smoked catfish stored at 4°C (VPCR) had the lowest TBC which increased from 3.23 – 3.58 log10 cfu/g within 2 weeks of storage and stabilized at 3.44 log10 cfu/g for 4 – 8 weeks. The TBC of the vacuum packaged smoked catfish stored at ambient temperature (28 ± 2°C) ranged from 3.32 – 6.88 log10 cfu/g within 6 weeks of storage. The bacteria isolated from fresh catfish belonged to nine genera, namely, Bacillus, Chryseobacterium, Escherichia, Lysinibacillus, Proteus, Pseudomonas, Staphylococcus, Streptococcus and Vibrio. Only Bacillus and Proteus species were isolated from freshly smoked catfish. Isolates from vacuum packaged samples were Bacillus, Lactobacillus, Proteus and Staphylococcus. Molecular characterization of three isolates from fresh catfish revealed that the species were Chryseobacterium aquifridigense, Lysinibacillus mycoides and Vibrio parahaemolyticus. The sensory scores for sample VPCR stored for 8 weeks did not differ significantly (P ≥ 0.05) from freshly smoked catfish, except for the colour. Non-packaged and vacuum packaged smoked catfish samples were of good quality during storage at ambient temperature for 4 weeks, and 4 – 6 weeks, respectively.