Retaining Quality in Cut Watermelon: Effects on Sanitizing Wash, Storage Time, and Storage Temperature

Effects of temperature and storage time on germination process of encapsulated protocorms of Dactylorhiza umbrosa

Effects of storage duration and temperature of hydro-primed wheat seeds on seed and seedling quality

Quality of seed as a propagating organ and the most valuable input to produce crops is highly important in agriculture. Thus, the objective of this study was to compare the effects of storage temperature (15, 20 and 25 °C) and storage duration (0, 2, 4, 6 and 8 days) of hydro-primed wheat seeds of Koohdasht dry land cultivar on germination and seedling characteristics. The seeds were hydro-prim...

Effects of storage time and temperature on urinary enzymes.

We measured three renal tubular brush-border enzymes (lactate dehydrogenase, LDH, EC 1.1.1.27; gamma-glutamyltransferase, GGT, EC 2.3.2.2; and alkaline phosphatase, AP, EC 3.1.3.1) in morning urine samples from 48 healthy subjects to check whether different storage times and temperatures could modify enzyme concentrations. Short-term (24 h) storage time at room temperature or 4 degree C does no...

Effect of time before storage and storage temperature on survival of Salmonella inoculated on fresh-cut melons.

The effects of a waiting period at room temperature ( approximately 22 degrees C) before refrigerating fresh-cut watermelon, cantaloupe and honeydew pieces contaminated with Salmonella on survival of the inoculated pathogen were investigated. Whole cantaloupes, honeydew melons and watermelons were washed with water, and fresh-cut pieces from individual melons were prepared and inoculated with a...

Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...