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  • After-cooking blackening  (1)
  • Cell volume  (1)
  • Erwinia spp. rotting  (1)
  • 1
    Electronic Resource
    Electronic Resource
    The invariance of macromolecular composition with altered light limited growth rate of Amphidinium carteri (dinophyceae) (1985)
    Springer
    Archives of microbiology 142 (1985), S. 81-86 
    Details
    ISSN: 1432-072X
    Keywords: Carbon-fixation ; Cell volume ; Dinophyceae ; Growth rate ; Irradiance ; Macromolecular composition ; Nucleic acid composition ; Amphidinium carteri
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The effect of irradiance on the growth rate, macromolecular composition and photosynthetic carbon metabolism of Amphidinium carteri was studied in batch culture. Growth rate increased linearly with increasing irradiance up to a maximum growth rate of 0.04 h-1 at an irradiance of 80 μEm-2s-1. In contrast to a number of other studies on both prokaryotic and eukaryotic microorganisms, ours showed that cellular content of RNA, DNA, protein and carbohydrate of A. carteri were invariant with growth rate over the range μ=0.04 to 0.007 h-1. The invariant macromolecular composition was correlated with a constant modal cell volume. Chlorophyll and lipid per cell increased with decreasing irradiance. The distribution of [14C]-bicarbonate in the major end products of photosynthesis after incubation with isotope for 14% of a doubling time showed that the percentage carbon in the chloroform (lipids and pigments) fraction increased with decreasing irradiance while that of the trichloroacetic acid soluble (carbohydrate) fractions decreased. The percentage of isotope in the trichloroacetic acid insoluble (protein) fraction and methanol: water fraction (metabolites) remained constant. Because this species, under light-limited growth, differs from other organisms so far studied, more species must be similarly examined before nucleic acid content is used as an index growth rate in the field.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00409242
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Evaluation of treatments with hot water, chemicals and ventilated containers to reduce microbial spoilage in irradiated potatoes (1991)
    Springer
    Potato research 34 (1991), S. 227-231 
    Details
    ISSN: 1871-4528
    Keywords: Solanum tuberosum L. ; hot water dip ; salicylic acid ; hypochlorite ; Erwinia spp. rotting ; sprouting ; cool storage
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Potatoes irradiated to control sprouting were dipped in: hot water (56°C, 5 min; 52°C, 10, 15 and 20 min); cold (25°C, 5 min) or hot (56°C, 5 min) salicylic acid (1000 and 2000 ppm); or sodium hypochlorite (0.1 and 0.2%, 5 min); or dusted with salicylic acid (1 and 2%), to try to reduce the incidence of bacterial soft rot (Erwinia sp.) during controlled temperature (10°C, 15°C) and ambient temperature (20–34°C) storage. All treatments, particularly hot water and hot salicylic acid dip, increased microbial spoilage, possibly as a result of handling damage during the treatments combined with the inhibition of wound periderm formation as a result of irradiation. Storing irradiated tubers in well ventilated containers reduced soft rot compared to storing them in sacks and after 6 months storage at 10, 15 and 20–34°C, 95, 90 and 77% respectively were healthy and marketable.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02358046
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Prevention of after-cooking darkening of irradiated potatoes (1977)
    Springer
    Potato research 20 (1977), S. 77-84 
    Details
    ISSN: 1871-4528
    Keywords: After-cooking blackening ; after-cooking darkening ; gamma rays ; sprout inhibition ; phenolics ; carotenoids ; irradiation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Summary Potatoes of the variety ‘Kufri Chandramukhi’ exposed to 10 krad of gamma rays for sprout inhibition, tended to develop after-cooking darkening, after storage at 15°C, for over three months. The darkening could be prevented or reduced (a) by pre-peeling of tubers prior to cooking: or (b) by reconditioning the potatoes by keeping them at 34–35°C for 4–6 days; or (c) by soaking and cooking the tubers in solutions of diaminoethane-tetra-acetic acid disodium salt (EDTA) or citric acid. Prepeeled tubers cooked in the presence of the peel tissues or added phenolics like caffeic and chlorogenic acids showed darkening. The results implicate that this could be due to the interaction of phenolics with Fe++ present in the tissues. The storage of irradiated tubers at low temperature also showed enhanced disapperance of carotenoids.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02362302
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    Paper (German National Licenses)
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