Research Keyword: storage conditions

Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage

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Researchers studied how ultrasound treatment affects the polyphenolic compounds (natural antioxidants) in coconut flesh during storage. By analyzing both the chemicals and genes involved, they found that ultrasound helps preserve important polyphenols like catechin and epicatechin by controlling the expression of genes that break them down. This discovery could help extend the shelf life of tender coconut products and maintain their nutritional value.

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Time- and temperature-dependent Pentraxin 3 stability in serum and bronchoalveolar lavage fluid samples

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Researchers tested how well Pentraxin 3, a protein that helps detect fungal infections, stays stable when stored under different conditions. They found that this protein remains reliable when kept frozen at cold temperatures (like in a freezer) for up to several months or even years, but breaks down quickly when stored at body temperature. These findings help doctors and laboratories know how to properly store and test patient samples to accurately diagnose serious fungal infections.

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Effect of Temperature, Relative Humidity, and Incubation Time on the Mycotoxin Production by Fusarium spp. Responsible for Dry Rot in Potato Tubers

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This research examines how temperature and humidity during potato storage affect the growth of disease-causing fungi and their toxic byproducts. The study found that warmer, more humid storage conditions dramatically increase both fungal growth and dangerous toxin production in potatoes. Certain potato varieties became more susceptible to disease as they were stored longer. The toxin levels detected exceeded European safety limits, suggesting contaminated potatoes should be removed to protect consumer health.

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Determination of Tryptamine Alkaloids and Their Stability in Psychotropic Mushrooms

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Researchers analyzed the active compounds found in psychotropic mushrooms used for therapy and microdosing. They found that the amounts of these compounds vary greatly between mushroom samples and can degrade during storage. Fresh mushrooms stored in freezers degraded faster than dried mushrooms kept at room temperature in the dark, suggesting proper storage is important for maintaining therapeutic effectiveness.

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Identification and Pathogenicity of Fusarium Fungi Associated with Dry Rot of Potato Tubers

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Researchers identified different Fusarium fungi causing potato dry rot in Russia and tested how they grow at various temperatures and how aggressively they damage potatoes. They found that F. sambucinum is the most dangerous because it can grow and cause rot even during cold storage, unlike other species. This research helps farmers understand which pathogens threaten their crops and how storage conditions affect disease development.

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Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

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