Start Of Storage Research Articles

The effect of lemon juice addition and cold storage on the total phenolic content and antioxidant activity of cold mate tea

Although mate tea, made from the infusion of the Ilex paraguariensis plant, is typically consumed cold, it should be properly prepared, stored, and consumed within the appropriate time frame to fully appreciate the tea’s aroma and components. This study aimed to investigate the impact of adding lemon juice to mate tea and cold storage on the total phenolic content, antioxidant activity, and total mold and yeast count of the tea. It was hypothesized that the addition of lemon juice would increase the total phenolic content and antioxidant activity and extend shelf life. At the start of storage, the sample with 2% (v/v) lemon juice added showed the highest total phenolic content (14.06 ± 0.05 mg GAE/100 mL). The antioxidant scavenging activity of the tea samples was investigated using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. While all the studied sample showed higher DPPH inhibition than the control group, the highest value was found for tea sample with 4% lemon addition on 3rd day (97.618 ± 1.429). No mold or yeast growth was observed in the control group and the samples with 2% and 4% lemon juice addition up to day 21. In the sensory evaluation, the tea that contained 4% lemon juice was the most preferred. In conclusion, if mate tea is prepared and stored appropriately, it can maintain its antioxidant capacity for an extended period without the formation of harmful molds or yeasts and any deterioration in its sensory properties.

Field to Greenhouse: How Stable Is the Soil Microbiome after Removal from the Field?

Plant-soil feedback (PSF) processes impact plant productivity and ecosystem function, but they are poorly understood because PSFs vary significantly with plant and soil type, plant growth stage, and environmental conditions. Controlled greenhouse studies are essential to unravel the mechanisms associating PSFs with plant productivity; however, successful implementation of these controlled experiments is constrained by our understanding of the persistence of the soil microbiome during the transition from field to greenhouse. This study evaluates the preservation potential of a field soil microbiome when stored in the laboratory under field temperature and moisture levels. Soil microbial diversity, taxonomic composition, and functional potential were evaluated via amplicon sequencing at the start of storage (W0), week 3 (W3), week 6 (W6), and week 9 (W9) to determine the effect of storage time on soil microbiome integrity. Though microbial richness remained stable, Shannon diversity indices decreased significantly at W6 for bacteria/archaea and W3 for fungi. Bacterial/archaeal community composition also remained stable, whereas the fungal community changed significantly during the first 3 weeks. Functional predictions revealed increased capacity for chemoheterotrophy for bacteria/archaea and decreased relative proportions of arbuscular mycorrhizal and ectomycorrhizal fungi. We show that preservation of the field soil microbiome must be a fundamental component of experimental design. Either greenhouse experiments should be initiated within 3 weeks of field soil collection, or a preliminary incubation study should be conducted to determine the time and storage conditions required to sustain the integrity of the specific field soil microbiome being studied.

235 Effects of Curing Extent on the Phytoestrogen Concentrations of Red Clover Hay and Silage Across Storage Phases

Abstract Our objective was to assess the effects of insufficient (WET) or ample (CUR) curing on the phytoestrogen concentrations of red clover silage (29.4 and 45.3% DM) and hay (65.1 and 89.1, respectively). Measurements were taken at the start of storage (STRT), after 14 d (MicA), and once storage processes had stabilized for hay and silage (50 and 78 d, respectively; LATE). Hay was packed into mini-bales (~500 fresh g; ~232 kg DM/m3) and silage into mini-silos (19.5 L; ~214 kg DM/m3). Data were analyzed as a randomized complete block design (5 blocks) with a 2 (curing extents) x 2 (storage methods) x 3 (storage phases) factorial. Differences were declared at P ≤ 0.05. The concentration of formononetin was greater in silage vs. hay at STRT (4,624 vs. 2,893 ± 175 mg/kg of DM, respectively), MicA (5,383 vs. 2,110), and LATE (5,666 vs. 2,569). Also, more formononetin was found in WET vs. CUR silage (5,841 vs. 4,608.1± 154 mg/kg of DM, respectively). However, no differences were observed between WET vs. CUR hay (x̅ = 2,524). At STRT, biochanin A was greater in silage vs. hay (3,105 vs. 2,012 ± 139 mg/kg of DM, respectively). A similar trend was observed at MicA (3,233 vs. 1,057), and LATE (3,295 vs. 1,228). In addition, more biochanin A was observed in WET vs. CUR silage (3,793 vs. 2,628.9 ± 127 mg/kg of DM, respectively). The opposite was observed in WET vs. CUR hay (1,219.5 vs. 1,644.9). The genistein concentration was greater in silage vs. hay at STRT (149 vs. 120 ± 8.36 mg/kg of DM, respectively), MicA (246 vs. 62.6), and LATE (264 vs. 72.9). Also, the concentration of genistein was greater in WET vs. CUR silage (236 vs. 202.3 ± 7.21 mg/kg of DM, respectively) but the opposite was observed in WET vs. CUR hay (72.8 vs. 97.3). In the case of daidzein, hay had a greater concentration of this phytoestrogen than silage (12.8 vs. 6.67 ± 0.43 mg/kg of DM, respectively). In conclusion, red clover silage maintains greater concentrations of formononetin, biochanin A, and genistein than hay during curing period and across the storage phase. Also, adequate curing is more beneficial for silage than hay in terms of decreasing the phytoestrogen concentrations.

326 Effect of Curing Extent on Ruminal in Vitro Gas Production Kinetics of Red Clover Hay and Silage Across Storage Phases

Abstract This study evaluated the effects of insufficient (WET) or ample (CUR) curing on red clover silage (29.4 and 45.3% DM, respectively) and hay (65.1 and 89.1% DM, respectively) in vitro fermentation measures. Measurements were taken at the start of storage (STRT), after 14 d (MicA), and once storage processes had stabilized for hay and silage (50 and 78 d, respectively; LATE). The red clover field was divided into 5 blocks and each block was divided into 2 plots and then assigned randomly to silage and hay (storage methods). Hay was packed into mini-bales (~500 fresh g; ~232 kg DM/m3) and silage into mini-silos (19.5 L; ~214 kg DM/m3). Samples at each storage stage were analyzed for in vitro gas production (48 h). Gas kinetics were recorded using the Ankom RF Gas Production System. Data were analyzed as a randomized complete block design (5 blocks) with a 2 (curing extents) x 2 (storage methods) x 3 (storage phases) factorial. Differences were declared at P ≤ 0.05. The data was analyzed using the GLIMMIX procedure of SAS 9.4. At STRT, the Asymptotic maximal gas production (M) and fermentation rate (k) were not different between CUR and WET hay (x̅ = 240.5 ± 7.33 mL/g incubated DM and x̅ = 13.2 ± 0.56% of gas production/h, respectively). However, at MicA, CUR hay had a greater M and k than WET hay (232.7 vs. 192.6 and 13.9 vs. 9.33, respectively). The same was observed at LATE (237.6 vs. 197.6 and 13 vs. 8.36, respectively). At STRT, the CUR and WET silage was not different for M and k (x̅ = 233.4 ± 7.33 mL/g incubated DM and x̅ = 14.06 ± 0.56% of gas production/h, respectively). A similar trend was observed at MicA (x̅ = 220 and 13.6, respectively) and LATE (x̅ = 219.7 and 14.7). In conclusion, ample curing of red clover hay preserves the fermentation kinetics relative to insufficient curing, especially after 14 d of storage. In the case of red clover silage, the fermentation kinetics was not affected by the curing extent across the storage period.

Short-term study on in-use stability of opened bevacizumab biosimilar PF-06439535 vials

ObjectivesAggregation is one of the key critical points limiting the stability of monoclonal antibodies in solution. The present study aimed to investigate the in-use stability of a residual monoclonal antibody...

Use of nitric oxide for ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere

The objective of this work was to evaluate the effect of nitric oxide (NO) application (dose and frequency) on ripening delay and oxidative stress reduction in Cavendish banana stored in a controlled atmosphere (CA). The treatments evaluated were 0 and 20 μL·L – 1 NO applied at the start of storage, 0.5 and 1 μL·L – 1 NO applied daily, and 1 and 5 μL·L – 1 NO applied every 5 days. The treatments of 1 μL·L–1 applied daily and 5 μL·L–1 applied every 5 days caused a reduction in ethylene production and respiration, delayed yellowing, had higher flesh firmness, and increased superoxide dismutase enzyme activity. The daily application of 1 μL·L–1 NO also provided greater activity of the peroxidase enzyme and less lipid peroxidation, demonstrating less oxidative stress. The application of 1 μL·L–1 NO daily in CA storage reduced oxidative stress in Cavendish banana.

Gamma Rays Impacts in Qualitative Traits of Camel Meat in Different Area - Iraq

With the aim of studying the effect of gamma rays on chemical and sensory properties in camel meat in Iraq, camel meat was exposed to doses: 0, 3, 5 and 7 kg of gamma radiation released by the radioactive isotope Cobalt 60. The basic ingredients of camel meat were estimated after direct irradiation. The sensory evaluation of the camel meat was carried out after it was cooked well in the pan, so that the X-treated samples were compared with the control group samples. The chemical properties of treated and untreated samples were assessed immediately after irradiation and 2, 4 and 6 weeks after the start of storage. No moral effect of irradiation was observed in the ratio of moisture, crude protein, and fat and pH value and quantity of Thiobarbituric acid (TBA) value while the moral effect of irradiation was recorded in both the rate of volatile nitrous bases VBN and peroxide values, where the amount of VBN in camel meat increased after irradiation, and the peroxide values decreased as a result of radiation treatment. The results of the sensory estimation showed no significant differences between processed or untreated camel meat.

Exploring the Dynamic of Bacterial Communities in Manila Clam (Ruditapes philippinarum) During Refrigerated Storage.

Microorganism contamination is one of the most important factors affecting the spoilage and food safety of Manila clams. This study aimed to gain insights into bacterial composition and the dynamic change of bacterial communities on retailed Manila clam during refrigerated storage within the edible period. High-throughput sequencing was conducted to monitor the bacterial population with the prolongation of storage time of Day 0, Day 1, and Day 3. Result demonstrated that phyla of Proteobacteria, Actinobacteriota, Acidobacteriota, and Chloroflexi composed the majority of bacterial communities during the whole observation process. Furthermore, the increase of Proteobacteria showed a positive correlation with the storage time, whereas Acidobacteriota and Chloroflexi continued to decline in storage. For genus annotation, none of genus obtained dominant population in storage. From Day 0 to Day 1, the genera of Streptomyces, Bradyrhizobium, and Mycobacterium significantly increased; meanwhile, 12 genera significantly decreased. Compared with samples at Day 0, a total of 15 genera significantly decreased with the reduced proportion ranging from 0.50 to 4.40% at Day 3. At the end of the storage, the genus Crossiella became the most redundant population. Both the richness and diversity decreased at the start of storage at Day 1, and then slightly increased at Day 3 was observed. Based on the result in this study, strategy targeting the increased bacteria could be tested to improve the consumption quality and safety of refrigerated clam.

Influence of Mint (Mentha Piperita) in The Control of Adults of Bruchidius atrolineatus (Coleoptera-Bruchinae), A Major Pest of Cowpea (Vigna unguiculata Walp.) in The Sahelian Zone

Bruchidius atrolineatus (Pic) is the main pest of cowpea in cultivation and at the start of storage. In this study, the effect of mint leaf persistence was investigated on adult mortality of B. atrolineatus. To do this, a variable number of after glow is tested on adults with a negative control for each experiment. Analysis of the results shows over 80% of adults die using only 3g of afterglow compared to only 5% in the control. By varying the amount of afterglow, all results showed that afterglow seemed to be more effective than during the first three days of the experiment. For the shelf life and when the same amount of the number of persistence is renewed every two days, the mortality of adults of B. atrolineatus seems to be greater and spread over time. These results are necessary indicators for the technical services with a view to implementing alternative control strategies.

Shelf-Life of Bunched Carrots as Affected by Nitrogen Fertilization and Leaf Presence

Nitrogen (N) fertilization is essential for adequate earliness and the commercial attractiveness of carrots, but its excess could generate fast decay during postharvest, mostly in bunched carrots exhibiting their highly perishable leaves. A field experiment was conducted over the 2016–2017 growing season to address the effects of two N fertilization rates (120 and 240 kg N ha−1, hereafter N120 and N240, respectively) and leaf presence/absence (leaf+ and leaf−) on physicochemical and compositional traits of carrots cv. ‘Dordogne’, after storage at 4.0 ± 0.5 °C, 95–96% relative humidity (RH) for 0, 3, 6, 12, and 24 days (hereafter S0–S24). Before storage, carrots were arranged in bunches and packaged in common low-density polyethylene (LDPE) pouches (thickness 95 μm), 54 × 24 cm size, with 16 holes of 5 mm size. N240 carrots compared to N120 showed higher cumulative weight loss (CWL) and firmness reduction, with differences at S24 equal to 108 vs. 41 g kg−1 fresh weight (FW) and 13.3 vs. 14.5 N, respectively. N240 compared to N120 increased also the color deviation (ΔE*ab, +126%) and nitrates content (+93%) of carrots and slowed down their temporal increase of total polyphenols and antioxidant activity. Leaf+ carrots compared to leaf boosted CWL and firmness reduction, with differences at S24 equal to 90 vs. 58 g kg−1 FW and 12 vs. 17 N, respectively. In addition, leaf presence increased reducing sugars (+17%) and decreased nitrates (−24%) contents. This research has shown the possibility of improving the desirable quality and shelf-life of carrots by halving the N dose commonly supplied by growers and marketing bunched carrots within 12 days from the start of storage.

Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage

Edible seaweeds Chondrus crispus, Codium fragile, Himanthalia elongata, Ulva lactuca and Undaria pinnatifida, without any treatment (control seaweeds), were stored at 4 °C for 15, 30, 60, 15 and 30 days, respectively, until microbial counts exceeded 7 log cfu/g. High pressure processed (HPP) seaweeds, treated at 400 or 600 MPa for 5 min on day 2 after collection, were held at 4 °C until day 180. At the start of storage, 133 volatile compounds were detected in control seaweeds, with 89, 31, 45, 79 and 69 compounds found in C. crispus, C. fragile, H. elongata, U. lactuca and U. pinnatifida, respectively. Chemical groups including the highest number of compounds were aldehydes (24), alcohols (23), ketones (18), hydrocarbons (17) and benzene compounds (14). At the end of storage, 131 compounds were detected in control seaweeds, including 18 aldehydes, 28 alcohols, 23 ketones, 14 hydrocarbons and 13 benzene compounds, and 164 compounds in HPP-treated seaweeds, including 23 aldehydes, 31 alcohols, 19 ketones, 23 hydrocarbons and 15 benzene compounds. Increases in the levels of alcohols, benzene compounds and S-compounds and decreases in hydrocarbons, aldehydes and acids were recorded during storage of some control seaweeds, and increases in the levels of alcohols, acids and N-compounds and decreases in aldehydes, ketones and furans during storage of some HPP-treated seaweeds. Odour acceptance fell below rejection threshold as early as on day 15 for control U. lactuca while it remained acceptable until day 60 for control H. elongata and until day 180 for all the HPP-treated seaweeds. HPP treatment at 400 to 600 MPa for 5 min, in combination with refrigerated storage, is a useful tool for seaweed preservation, given its beneficial effects on microbial quality and sensory characteristics.

Physiological quality of stored soybeans (Glycine max L.)

Objective: to evaluate the physiological quality of 11 soybean (Glycine max L.) varieties stored under natural conditions in the state of Yucatán, Mexico.Design/Methodology/Approach: seeds of 11 soybean varieties were stored for 11 months in sealed polythene bags. At the start of storage, the seeds were evaluated for germination, electrical conductivity, and 100 seeds were weighed. From months 3 to 11, the germination and electrical conductivity of each sample were assessed monthly. The initial and final weights of 100 seeds were obtained. The data obtained were analyzed in a completely randomized scheme with factorial arrangement.Results: differences were observed (p?0.05) in storage tolerance between the varieties, however, the loss of physiological quality was noticeable beginning at the third month of storage. The Tamesi and H-100 varieties showed the seed’s greatest loss in germination and weight, and the highest value of electrical conductivity.Limitations/Implications: soybeans are produced in the Yucatán Peninsula, but limitations to conserving the seeds are high temperatures and relative humidity which can be common in the state.Conclusions: soybeans exhibit problems in maintaining their physiological quality in storage under natural conditions, and these problems are also reflected in the loss of seed weight.

Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.

Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control) were found between 0.18 and 0.21% to 1.00 and 1.04 meqO2/kg during the first storage month, respectively. However, these values were 0.07-0.10% and 0.55-0.90 meqO2/kg for chips fried in TPO, respectively. The water contents increased when storage time increased from 1 to 7 month and their values changed between 0.49 and 1.95% (flat potato chips in BPO) and between 0.88 and 1.24% (serrated potato chips in TPO). The total trans-fat contents were 0.13% (serrated potato chips in BPO) and 0.35% (both flat and serrated potato chips in PO) at the start of storage. The total trans-fat content after 7 months were 0.13% (PO fried flat and serrated potato chips) and 0.17% (serrated potato chips fried in BPO, TPO and RPO). The acrylamide contents varied between 152 (serrated potato chips in PO) and 540 µg/kg (flat potato chips fried in RPO) at the beginning of storage. However, the acrylamide contents changed during 7th storage month and ranged from 182 (serrated potato chips in PO) to 518 µg/kg (flat potato chips in RPO). Among fatty acids, while palmitic acid are determined between 37.14 (flat chips in PO) and 41.60% (serrated chips in TPO), oleic acid varied between 30.0 (flat chips in RPO) and 33.00% (serrated chips in PO). Sensory evaluation showed that PO containing antioxidants showed better consumer preference for potato chips until the end of storage.

Retardation of ‘Hayward’ kiwifruit tissue zone softening during storage by 1-methylcyclopropene

The use of the ethylene action inhibitor 1-methylcyclopropene (1-MCP) is becoming more common in the global kiwifruit industry as a tool for firmness management after harvest. The overall fruit firmness measured by penetrometer or compression is dependent on the relative changes in texture of the three main tissue zones: the outer pericarp, inner pericarp and core. This research has investigated the way in which 1-MCP affects the firmness of individual tissue zones during storage, and the changing response of 1-MCP treated fruit to ethylene. 1-MCP retarded fruit softening as measured by whole fruit compression or penetrometer. However, there was a long period in storage where the compression test did not show the same degree of softening as was detected by the penetrometer measurement. In addition, it was shown that 1-MCP retarded the softening of the three tissue zones investigated. The exposure of 1-MCP treated fruit to ethylene at intervals throughout storage demonstrated the long term nature of the anti-ethylene effect of a 1-MCP treatment at the start of storage; an effect that persisted in all three tissue zones. It is concluded that 1-MCP retards the overall softening of ‘Hayward’ kiwifruit, whether measured by compression or penetrometer. More specifically, the treatment affects the softening of the outer pericarp, inner pericarp and core tissues to a similar extent. The protective effect of a 1-MCP treatment at the start of storage against exogenous ethylene persists to some degree throughout storage.

Performance simulation of underground seasonal solar energy storage in hot summer and cold winter zone in china

To analyze the performance of underground seasonal solar energy storage in hot summer and cold winter zones in China, a three-dimensional model for heat storage was developed. This model has been validated by the data from Tianjin’s experimental system and the relative error stayed below 5% during the process. A simulation was conducted to analyze thermal energy storage from March to October. Underground temperature distribution and the change in heat flux at each boundary were obtained. Three control strategies, that is, Normal, Double, and Interval were studied and compared. The effect of different heat storage start times/months for long-term heat storage was compared and discussed. The results show that the surface heat flux is significantly affected by the ambient temperature, while the bottom and sides of the heat storage area are primarily affected by the temperature of that area. The rise in the internal energy in March by Double-strategy and Interval-strategy are, respectively, 1.52 times and 1.12 times of that by Normal-strategy. For four months of heating storage, the average monthly heat storage efficiency is 80.70%, 81.34%, and 80.83% in Normal, Double, and Interval strategies, respectively. For long-term heat storage, an earlier start time/month lowers the efficiency of the system.

Optimization and sensitivity analysis of fast ethanol assay in maize seeds

Abstract: The evaluation of seed deterioration is very important to control the quality of the seeds stored. This study aimed to investigate the potential of fast ethanol assay for seed quality assessment of maize stored under different conditions. The first experiment was to determine the incubating temperature, incubating time, and amount of seed used in the assay. The results showed that the best protocol for the detection of headspace ethanol was incubation of 3 g of maize seed with 20% moisture content (wet basis) in a 20 mL gas chromatography vial at 70 °C for 1.5 h. The assay induced approximately 200-700 µg.L-1 of headspace ethanol, which was sufficient to identify seeds with different vigour levels. In the second experiment, the optimal conditions were used for quality assessment in aged maize seed stored for 12 months under different storage conditions. The increase in the ethanol production of stored maize seed under the controlled conditions (15 °C and 20% RH in the hermetic seal) was lower than under ambient conditions. The ethanol production levels of maize seed samples at the start of storage was significantly lesser than at six months storage (p < 0.05). The test limitations in deteriorated seed with different cultivars and ages will be discussed.

Dietary fish oil supplemented with vitamin E improves quality indicators of rooster cold-stored semen through reducing lipid peroxidation

Cockerel semen is sensitive to cooling, which limits chilled storage of semen for more than 24 h. Results of artificial insemination with cold-stored semen are not desirable. This study was conducted to evaluate the effects of dietary fish oil and vitamin E (vitE) for cold-storage of rooster semen and its effects on parameters of semen during 48 h cooling preservation. Roosters were assigned into four dietary treatments; 1) control group received a basal diet, 2) vitE group received a basal diet supplemented with 200 mg/kg vitE, 3) fish oil group (FO) received a basal diet supplemented with 2% fish oil and 4) fish oil and vitE group received a basal diet supplemented with 2% fish oil and 200 mg/kg vitE (FO + vitE). Semen samples were collected after 40 days of feeding and then diluted and cooled to 5 °C for preservation up to 2 days. Several quality indicators of sperm such as motion characteristics, membrane integrity, and viability, and abnormal morphology, activity of mitochondria, lipid peroxidation and acrosome integrity of the sperm were assessed at different times of storage (0, 24 and 48 h). None of sperm were significantly affected by the diets at the start of storage (0 h, p > 0.05). FO and FO + vitE improved the percentage of total motility, viability, and mitochondria activity at 24 h (P ≤ 0.05). After 48 h, only FO + vitE group produced the higher percentage of total motility, viability and membrane integrity (P ≤ 0.05). Lipid peroxidation was significantly reduced in sperm obtained from roosters fed diets of FO + vitE and vitE compared to FO and control (P ≤ 0.05) at times of 24 and 48 h. There was no significant difference between control and vitE groups in none of parameters (P > 0.05). Integrity of acrosome and abnormal morphology were not significantly affected by the diets (P > 0.05). Supplementation of roosters' diet with 2% fish oil and 200 mg/kg vitamin E improved the quality of cold-stored semen by supporting several indicators of sperm quality through reducing lipid peroxidation.

Flow rate of liquid cattle manure leakage into subsoil during storage

Under laboratory conditions, seepage of liquid cattle manure with dry matter content of 3–8% through subsoil was studied in relation to its dry matter content and period of storage. Statistical dependence of the total amount of eluate on the dry matter has been found (P = 0.0013). A hypothesis was also confirmed that liquid cattle manure shows a sealing effect during storage. It was found that the average value of coefficient of permeability decreases as soon as 48 hours after the start of storage under the value 5.56171 × 10<sup>–6</sup> cm·s<sup>-1</sup>, which, according to peer reviewed literature, is not hazardous to the environment. The results will help in designing projects of liquid cattle manure reservoirs and assessment of their effect on the environment.

Effect of Medium Moisture on Growth, Osmotic Adjustment and Recovery Capacity of Cabbage Plug Seedlings During Low-temperature Storage

This experiment studied the effect of different medium moisture on plant growth, water relations, and accumulation of osmotic adjustment substances of cabbage plug seedlings during low-temperature storage in darkness and on the photosynthetic and transpiration rates after removal from storage and transplanting. The plants were not watered from 0 (control), 1 (D), and 2 (DD) d before the start of storage. The results indicated that plant growth, and leaf relative water content and leaf saturated osmotic potential under water stress treatment significantly decreased compared with the control at the end of storage. However, the water stress resulted in increase in the proline contents in leaves, and abscisic acid, soluble sugar and total ion contents in plants. Starch contents in plants decreased significantly over storage time. After removal from storage and transplanting, plug cabbage seedlings under D treatment showed a faster and steadier recovery to photosynthesis and transpiration than the control.

Freshness related fluorescent compound changes in Japanese dace fish (Tribolodon hakonensis) eye fluid during storage

The main fluorescent compounds in Japanese dace fish (Tribolodon hakonensis) eye fluid associated with freshness were distinguished and their time-dependent changes with storage were observed. For this experiment 95 fish were stored at 20 °C for 36 h, meat from the dorsal part was sampled at different storage times and used to measure K value, a standard freshness index. At the same time eye fluid was collected from the fish for fluorescence spectra acquisition and biochemical analysis. K value results showed the fish remained fresh up until 18 h of storage, and then deteriorated quickly thereafter. While aromatic proteins and amino acids were confirmed to be the main fluorescent compounds in eye fluid, they showed a complicated change during storage. Fluorescent compounds of uric acid, closely associated with freshness, had low intensity values at the start of storage, with values raising sharply later in storage; showing an exponential increase during storage. Dityrosine was found to be present only at a very late stage of storage. These results indicate the connection between specific fluorescent compound changes and the progression of storage could be employed as a meaningful predictor of fish freshness.