Search results

1

Identification of the objective function for optimization of a seasonal thermal energy storage system

100%

Milewski J., Szabłowski Ł., Bujalski W.

Archives of Thermodynamics

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2014

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issue 4

2

Differences in the relationship between bacterial count decay and storage time in Antarctic freshwater samples

100%

Allende L., Allende L.

Polish Polar Research

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2006

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vol. 27

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issue 1

3

CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

86%

Kolodyaznaya V. S., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Rumiantceva O. N., Albulov A. I., Rogozina E. A.

Progress on Chemistry and Application of Chitin and its Derivatives

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2019

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vol. 24

75 - 83

EN

This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and relative humidity of 90–95% for 45 days. During the storage of avocado fruit, the fat content was determined by the Soxhlet method and free fatty acids were determined on a Shimadzu 20-AD chromatograph. It has been established that palmitic, palmitoleic, oleic, and linolenic acids predominate in Fuerto avocado fruit. It has been shown that during storage of avocado fruit treated with preparations, the hydrolysis of fats (triacylglycerides) is slowed down, which reduces the accumulation of free fatty acids. It was determined that treatment of fruit with the preparation “KHAN-8” slows down the oxidation of arachidonic acid, which is a resistance inducer of the fruit to phytopathogens.

4

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

86%

Kolodyaznaya V. S., Burova T. E., Kiprushkina E. I., Shestopalova I. A., Broyko Y. V., Filippov V. I., Klementiev D. A., Kostyuk V. A.

Progress on Chemistry and Application of Chitin and its Derivatives

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2020

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vol. 25

111 - 123

EN

This article presents data on the effect of processing avocado fruit on the dynamics of physiological and biochemical processes during low-temperature storage. The aim was to explore the effect of processing Fuerte avocado fruit with ‘Agrokhit’, ‘KHAN-8’ and ‘Extrasol-90’ preparations on the dynamics of physiological and biochemical processes during storage. The effectiveness of the preparations on the change in physiological and biochemical processes during storage of avocado fruit was evaluated by the release of carbon dioxide during their respiration, by the activity of terminal oxidases and the hydrolysis of pectin substances. The respiration rate, the activity of terminal oxidases – catalase, peroxidase, phenol oxidase, tyrosinase – and the kinetics of the hydrolysis of protopectin and pectin depended on the type of preparation and the duration of storage. Processing avocado fruit with the examined preparations did not violate metabolism, which was regulated by change in the activity of terminal oxidases of the plant cells, a reduced respiration rate and the rate of hydrolysis of protopectin and pectin. As a result, there was an increase in the storage period and fruit ripening. To slow down the physiological and biochemical processes – to increase the duration of ripening and storage of avocado fruit – it is recommended that they be treated with chitin derivatives Agrokhit and KHAN-8.

5

Agar-agar a promising edible coating agent for management of postharvest diseases and improving banana fruit quality

86%

Ziedan E. S. H., El Zahaby H. M., Maswada H. F., Zoeir E. H. A. E. R.

Journal of Plant Protection Research

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2018

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vol. 58

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issue 3

6

Rack cell configuration problem: a mathematical model and effective combined heuristic

86%

Ratkiewicz A., Lewczuk K., Ratkiewicz A., Lewczuk K.

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2021

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issue 1

7

Nutrient content restructuring and CT-measured density, volume attritions on damaged beans caused by Acanthoscelides obtectus Say (Coleoptera: Chrysomelidae)

86%

Keszthelyi S., Bosnyakne E. H., Horvath D., Csoka A., Kovacs G., Tamas D.

Journal of Plant Protection Research

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2018

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vol. 58

|

issue 1

Refine search results

Identification of the objective function for optimization of a seasonal thermal energy storage system

Differences in the relationship between bacterial count decay and storage time in Antarctic freshwater samples

CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

DYNAMICS OF PHYSIOLOGICAL AND BIOCHEMICAL PROCESSES IN AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE

Agar-agar a promising edible coating agent for management of postharvest diseases and improving banana fruit quality

Rack cell configuration problem: a mathematical model and effective combined heuristic

Nutrient content restructuring and CT-measured density, volume attritions on damaged beans caused by Acanthoscelides obtectus Say (Coleoptera: Chrysomelidae)