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This paper studied the influence of storage duration on the flavor profile of white tea in detail, with samples produced between 2020 and 2023. Sensory evaluation was performed by quantitative descriptive analysis (QDA), followed by an in‐depth aroma components analysis employing an electronic nose (E‐nose), headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS), and headspace solid–phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS). The QDA findings revealed a gradual transition in the flavor profile of white tea during storage, shifting from sweet, fruity, and floral to more herbal and stale characteristics. E‐nose could well distinguish white tea with different storage times. A total of 55 and 53 volatile compounds were identified by HS–GC–IMS and HS–SPME–GC–MS, respectively. The orthogonal partial least squares‐discriminant analysis models, based on HS–GC–IMS (R2Y = 0.998, Q2 = 0.987) and HS–SPME–GC–MS (R2Y = 0.984, Q2 = 0.993), successfully distinguished white tea samples stored for different storage times. Furthermore, 14 and 8 key compounds were screened based on the double variable criterion of one‐way analysis of variance (p < 0.05) and variable importance in projection (VIP) >1.2, and their content changes were also compared. It is the gradual decrease of important aroma components such as 2‐hexenal, 2‐methyl‐2‐hepten‐6‐one, linalool, and geraniol, which are positively correlated with sweet, fruity, and floral aromas, and the gradual increase of hexanoic acid, thiophene, propanoic acid, dimethyl disulfide, and borneyl acetate, which are positively correlated with herbal and stale flavor, that leads to the changes in flavor and aroma of white tea during storage. The results of the study provided a reference for elucidating the aroma characteristics of white tea at different storage times as well as a theoretical basis for the quality control of white tea. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the fermentative parameters and chemical compositions of corn grain silages rehydrated with different moisture levels, inoculated with bacteria (Lentilactobacillus hilgardii combined with Lentilactobacillus buchneri), and investigate the impact of this strategy on silage at different storage times. The study was carried out in the Animal Nutrition Laboratory, Rio Verde, Brazil. The experiment was carried out in a completely randomized design, in a triple factorial scheme, with six replications per treatment. At 30 and 40% moisture levels, the inoculant increased acidity. However, it was only at 35% moisture level that the inoculated silage achieved the pH within the appropriate range (4.16). In the silage without inoculant, the effluent loss was lower only in the silage with 30% moisture (9.11 g kg-1 DM). The presence or absence of the inoculant does not affect the concentration of crude protein and total carbohydrates. Rehydration with 35% moisture is recommended for quality silage production. Although the inoculant does not affect the chemical composition of the silage, its use is essential to ensure a proper fermentation process, preserve the quality and also to reduce nutrient losses during the moist grain silage preparation. [ABSTRACT FROM AUTHOR]

The influence of storing almond kernel genotypes derived from reciprocal crosses of ‘Mamaei’ and ‘Marcona’ cultivars (referred to as ‘G1’, ‘G2’, ‘G3’, ‘G4’, ‘G5’ and ‘G6’) on diverse quality parameters, encompassing moisture, ash, protein, oil, carbohydrates, fiber, and total vitamin E was investigated. The kernels were stored for 0, 6, and 12 months at room temperature. The results showed that the highest fresh kernel weight was observed in the ‘Marcona’ parent and two progenies, ‘G5’ and ‘G3’, at harvest time. The highest amounts of soluble carbohydrates were found in the ‘G4’ genotype, while the highest amounts of insoluble carbohydrates were observed in the ‘Mamaei’ parent and ‘G5’ genotype. The highest protein content was found in the ‘Mamaei’ parent and ‘G4’ genotype, while the maximum oil content was observed in the ‘G5’ genotype. The ‘G6’ genotype had the highest amount of total vitamin E. All studied traits showed a decreasing trend during the storage period, with the lowest amounts observed in all selected offspring after one year of storage. The results highlighted variations in traits such as fresh kernel weight, soluble and insoluble carbohydrates, protein, oil, and total vitamin E among different genotypes. Moreover, all traits exhibited a decline in values during storage, emphasizing the importance of selecting high-quality genotypes like ‘G5’ for almond breeding programs.

The storage positions in the granary has a great influence on the quality of stored grain. In the present study, the changes of volatile flavor compounds (VFCs) in paddy rice stored at middle cold core layer and top layer of the granary during 18 months of storage were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS), and the effect of storage location on the VFCs of paddy rice in high and big one-store granary were discussed. The results showed that the VFCs in paddy rice changed continuously with the storage time and the longer the time, the greater the change, especially for paddy rice stored at top layer. Compared with that stored at middle cold core layer, the contents of aldehydes and esters in paddy rice stored at top layer for 12 and 18 months were much higher, while that of the alcohols was relatively low, and the largest difference between middle cold core layer and top layer was found in paddy rice stored for 12 months by the principal component analysis (PCA). Among them, the contents of aldehydes and esters including valeraldehyde, nonanal, ethyl acetate, propyl acetate, butyl acetate and isooctanol at the top layer were significantly higher than that at the middle cold layer; while the contents of alcohol and ketone including trans 2-hexene alcohol, 2-pentylfuran, 1-octene-3-ol, heptanol, 1-propanol, 1-hexanol, 1-pentanol, isobutanol and 2-heptanone was higher in paddy rice stored at middle cold core layer. These results indicated that the storage location in the granary has great impact on the flavor characteristics of paddy rice, especially for that stored at top layer which was more affected by the ambient temperature.

High levels of manganese (Mn) and other heavy metals from electrolytic manganese residue (EMR) stockpiled would be released into the environment under natural conditions. A batch-leaching test was carried out to investigate the release characteristics of heavy metals from EMR with different storage times under simulated environmental conditions such as acid rain with different pH (3.0, 4.5, 5.6, and 7.0) at contact times of 1, 2, 4, 6, and 12 h; liquid to solid ratio (L/S) (5:1, 10:1, 20:1, and 30:1); and temperature (15, 25, 35, and 45 °C). The results showed that low pH (3.0 and 4.5) and high temperature (35 and 45 °C) could significantly promote heavy metal leaching from EMRs and increasing the L/S ratio above 20:1 mL/g significantly decreased heavy metal leachate concentrations due to dilution effect. Cr, Mn, and Pb concentrations in leachate increased almost continuously throughout the leaching process, while Zn decreased slightly at the 12th hour. Meanwhile, heavy metal concentrations in EMR1 (fresh EMR) were higher than in EMR2 (out stockpiled for more than 3 months). The concentrations of Mn, Pb, and Zn in leachates from EMRs at pH 3.0 and 4.5 leaching far exceeded the allowable maximum discharge concentrations for pollutants of the integrated wastewater discharge standard in China (GB8978–1996) by 57.5–59.0, 1.3–4.3, and 1.1–1.8 and 53.5–56.0, 3.04–7.25, and 1.0–1.91 times, respectively. Additionally, the Mn concentrations from both EMR leachates at pH 7.0 were above the national safe emission threshold. The morphological structure of EMRs changed after leaching, and XRD analysis showed the disappearance of MnO2, SiO2, FeS2, and CaSO4. The XPS revealed that Cr, Mn, Pb, and Zn existed as Cr3+, MnO, PbSO4, and ZnSiO3, respectively, after leaching. The study concluded that Mn, Pb, and Zn from EMRS leached by acid rain might pose a high potential environmental risk. Therefore, developing appropriate disposal techniques for EMR is necessary to prevent heavy metal pollution. [ABSTRACT FROM AUTHOR]

ABSTRACT This study investigates the effects of Hesperidin added to quail ration at different rates on some microbiological and physicochemical, lipid peroxidation, and lipid profiles in thigh meat. The current study had a duration of 35 days and used Pharaoh quails (Coturnix Pharaoh). The grouping was done in three treatment groups: Control, HES500, and HES1000 (each group was divided into five subgroups), and 0, 500, and 1000 mg/kg of Hesperidin was added to the basal diet of the groups, respectively. Adding Hesperidin and storage time affected the pH parameter in meat. It affected colour parameters depending upon the added Hesperidin (p

MOL is a local microorganism or natural decomposer that is used as a starter culture in production of organic fertilizers which is known as bokashi. The advantage of using MOL is that it can be made from cheap materials or by utilizing agricultural waste so that it can increase the added value of waste as well as reduce the environmental pollution. The use of MOL as a biodecomposer in production of bokashi can accelerate the fermentation process. This study aimed to produce MOL where the characteristic is similar with commercial Effective Microorganism (EM4). This study used a factorial randomized block design (RBD) with 2 factors. First factor was the types of banana (J) consisted of three levels, namely awak banana (Musa paradisiacal var. Awak; J1), barangan banana (Musa acuminate Colla; J2), and kepok banana (Musa acuminata balbisiana Colla; J3). Second factor was the storage times consisted of three levels, namely 0 weeks after fermentation (L1), 2 weeks after fermentation (L2), and 4 weeks after fermentation (L3). The analysis carried out after fermentation included total cell counts (TCC), pH value, temperature, and organoleptic test in the form of hedonic test for color and description test for aroma. The best sample was determined based on the highest TCC, the lowest pH value and aroma using a ranking test. The best treatment was obtained from J1L2 treatment (awak banana and 2 weeks after fermentation) with 1.8 × 109 CFU/ml of TCC, 3.17 of pH and medium tapai aroma.

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This paper presents materials on the development of technology for prolonging the shelf life of cooked poultry sausages through the use of biotechnological techniques, namely, the "starting" cultures of microorganisms. It is proposed to introduce a specially selected starting microflora in the stuffing of cooked sausages, which is a fundamentally new approach to this issue. In recent years, poultry has become one of the most popular raw materials for the meat processing industry. Poultry is a high-quality, high-calorie, low-calorie product compared to pork and beef. A variety of raw materials, with different functional properties (dark and light meat, mechanically roasted meat, internal organs), provides unlimited opportunities to create a wide range of poultry products, including food, special, feed products, including combined, with a given chemical composition and properties, preparations of biologically active substances, etc. The composition of bird muscle tissue includes almost all water-soluble vitamins. Meat is one of the most valuable suppliers of B vitamins. Also, poultry muscles are rich in macronutrients (among which are potassium, sulfur, phosphorus, sodium, calcium, chlorine), as well as trace elements (iron, zinc, copper, manganese). ), are important in metabolism. Minerals activate the digestibility of proteins and their digestibility. The property of meat to retain or absorb water has a significant impact on its quality, technological and culinary performance. The higher the water-retaining, moisture-absorbing capacity of poultry meat, the juicier and softer the ready-to-eat products are, the higher their yield. Screening was carried out and the use of "starting" microflora was scientifically substantiated by studying a number of functional-technological, microbiological, toxicological and organoleptic indicators. The use of innovative development for the production of sausages is economically justified; the technological scheme of production of boiled sausage with introduction of starting microflora is made; confirmed the increase in the quality of poultry meat products by introducing the starting microflora. The result is high quality products with stable performance over time. [ABSTRACT FROM AUTHOR]

The reliability of platelet counts obtained by different methods following different storage times/conditions is not well defined. The aim was to evaluate temporal changes in platelet count of canine blood samples submitted to two thermal storage conditions using three techniques of platelet counting. Blood samples were obtained from 40 dogs aged between 6 months and 12 years. Blood samples were collected by jugular venipuncture, separated into two aliquots, and stored in EDTA tubes: one kept at room temperature (RT group) and the other kept under refrigeration (RE group). The platelet count was performed using the hemocytometer method, blood smear counting, and automated counting immediately after blood collection (M0) and 30 min and 1, 2, 4, 6, and 24 h later in both groups. The platelet parameters provided by the electronic counter were also obtained. There was a significant difference in platelet counts between the manual and automated methods when the samples were processed 24 h after sample collection. The refrigerated samples remained with closer platelet values of the previous samples for longer than those stored at room temperature. The analysis of platelet parameters loses its validity when the samples are stored for more than 6 h. The plaquetogram is reliable when the sample is processed up to 4 h after collection, regardless of the storage method. The timing of the platelet count should not exceed 6 h after collection for refrigerated samples and 4 h for samples stored at room temperature, for all counting methods. [ABSTRACT FROM AUTHOR]

This study was aimed to determine changes of the characteristics of raw pig slurry as liquid organic fertilizer at various storage times. A completely randomized design was used in this research. The treatments were storage times, i.e.: 0, 15, 30, 45, and 60 days. Variables observed were loss of the slurry, degree of acidity (pH), electrical conductivity (EC), total solid (TS), volatile solid (VS), total chemical oxygen demand (tCOD), soluble chemical oxygen demand (sCOD), total nitrogen (TN), ammonia-nitrogen (NH3-N), nitrate–nitrogen (NO3-N), total phosphate (TP), and dissolve reactive phosphate (DRP). The results showed that storage time significantly affected all the observed variables, except the concentration of NO3-N and total phosphate content. The pH, TS, VS, DRP, and losses of slurry lost during storage times increased, while EC, TN, NH3-N, tCOD, and sCOD decreased. Physico-chemical properties of slurry during storage times changed, as a result of organic matter breakdown.

In this study, hyperspectral imaging in the spectral range of 400-1,000 nm was applied for predicting texture changes of maize seeds by different storage times, mainly including hardness, springiness, and resilience. Before modeling, a novel denoising algorithm, namely orthogonal signal correction (OSC), was developed for spectral pre-treatment. Then, partial least squares regression (PLSR) algorithm was used to integrate the extracted spectral data with the reference values measured by a traditional method. The established PLSR models yielded good results for predicting hardness, springiness, and resilience ( R = 0.9012, RMSEP = 0.0502; R = 0.8744, RMSEP = 0.0038; R = 0.8477, RMSEP = 0.0057, respectively). In order to simplify the prediction models, successive projection algorithm (SPA) was employed to choose the most important wavelengths that had the greatest influence in predicting the textural properties. As a result, seven (400, 416, 450, 501, 517, 530, 980 nm), seven (400, 403, 420, 525, 552, 749, 835 nm), and six (436, 482, 532, 700, 735, 939 nm) optimal wavelengths were selected by SPA for hardness, springiness, and resilience prediction, respectively. Based on the optimal wavelengths, new OSC-SPA-PLSR models were built and showed good results for predicting hardness, springiness, and resilience of maize samples with high R of 0.8365, 0.8217, and 0.7930, respectively, and relatively low RMSEP of 0.2085, 0.0530, and 0.0595, respectively. Due to that no more than seven wavelengths were needed, the OSC-SPA-PLSR models were used for visualization of the values of textural properties in maize seeds as affected by different storage times. The results showed that hyperspectral imaging technique could be used as a fast, accurate, and non-destructive tool for predicting textural properties of maize as affected by different storage times. [ABSTRACT FROM AUTHOR]

The changes of the volatiles in different Chinese bayberry ( Myrica rubra ) fruit (‘Biqi’, ‘Dongkui’ and ‘Fenhongzhong’) in different storage conditions were observed and characterized using headspace solid phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC–MS). The volatile profiles at different storage conditions can be used for freshness evaluation during storage. 82 volatile compounds (including aldehydes, alcohols, acids, esters, terpenes and others) were identified and there were significant differences in the composition of volatiles among different cultivars. Principal component analysis (PCA) based on the GC–MS data was used to identify the important volatile compounds that contributed to the differentiation of the different bayberry cultivars under different storage conditions. On the basis of PCA, it has been possible to classify the bayberry fruit into several different groups according to the different cultivars and storage phases. The volatile compounds associated with flavor differentiation were also observed. The volatiles (A6, B9, and F11 for the ‘Biqi’ cultivar; D1 and E13 for the ‘Dongkui’ cultivar; E1, E2, and E6 for the ‘Fenhongzhong’ cultivar) could be of potential use for freshness evaluation. [ABSTRACT FROM AUTHOR]

The modification of coal's plastic and viscous properties on oxidation is studied. When coal of different ranks undergoes oxidation during open storage in heaps, its plastic and viscous properties-in particular, its plastic-layer thickness y (mm)-change in two stages. In the first, y declines sharply, in both summer and winter. In the second, the decline slows. The percentage reduction in y on transition from stage I to stage II is closely correlated with the degree of metamorphism, as expressed by the yield of volatiles. The time to reach the point of transition from stage I to stage II may be used as one of the criteria in selecting the limiting time for the open storage of coal in heaps. The rate of attainment of that point in summer and winter is calculated for coal of different ranks. The rate is considerably higher in summer than in winter; in winter, it hardly depends on the coal's degree of metamorphism. Analysis of the graphical and mathematical results shows that, in both summer and winter, there is an extremum in the range of moderate metamorphic development. That confirms that the oxidation process is different for coal of low, moderate, and high metamorphic development. Two groups of coals may be distinguished on the basis of how rapidly they reach the point of transition from stage I to stage II: G and OS coal; and K and Zh coal. This must be taken into account in determining the limiting times for the open storage of coal in heaps. [ABSTRACT FROM AUTHOR]

Abstract: The presence of amines in wine can produce a negative impact on the aroma of the product and, in some cases, detrimental health effects. Several factors affect the content of amines in wine, among those, the presence of biogenic amines in must. The aim of this work was to value the effect of three storage times of grapes (0, 24 and 48h), in the winery, and the effect on the concentration of biogenic amines in musts derived from three white grape cultivars Chardonnay, Riesling and Sauvignon blanc. The determination of biogenic amines in must was carried out by HPLC with fluorimetric detector. In musts from sterilised grapes, only ethanolamine, ethylamine, putrescine, and tyramine (only for Chardonnay) were found; besides these abovementioned amines, in musts from non-sterilised grapes which were stored in the winery before crushing, cadaverine, tyramine and agmatine were also found. The individual and total amine contents of the must are significantly influenced by the time of grape storage in the winery. [Copyright &y& Elsevier]

The aim of this study was to determine the effects of different cooking (boiling, frying) and storage (+4°C, 15°-20°C) procedures on the gentamicin levels in eggs obtained from laying hens that had received subcutaneous application of gentamicin. Gentamicin residues in eggs from 50 ISA brown laying hens were analysed using HPLC-fluorescence. The recovery study showed that approximately 90% of the gentamicin could be recovered from the egg. The lowest detection limit was 0.01 µg/g in the whole egg. The retention times of the combined peaks of three components of gentamicin were 4.0 to 4.1 min. Their initial concentrations of the gentamicin residues were retained for up to fourteen days at both refrigerated (+4°C) and room temperatures (15°-20°C), but started to lose strength on day 21 of storage. On the 28th day, gentamicin residues in the eggs kept at room temperature were lower than those kept at the refrigerated temperatures. The different cooking procedures did not affect the gentamicin levels in the eggs. Therefore it is concluded that if gentamicin is used to treat laying hens, withdrawal times should be taken into account and eggs should not be offered for human consumption if gentamicin residue concentrations exceed regulatory tolerances. [ABSTRACT FROM AUTHOR]

A 128×128 CMOS imager that permits synchronous capture is presented. The sensor combines the best of CMOS imagers (low-power, random readout, nondestructive readout, single supply voltage...) and synchronous capture [available in high-end charge coupled device (CCD) imagers]. The key point in obtaining such characteristics is the separation of the photosensor and the storage element. Although some sensors with these characteristics have been reported, in this sensor, the storage capability has been brought a step further, having storage times of the order of tens of seconds, and being able to use the array itself as a random access memory (RAM). This could avoid the use of external RAM, making the system simpler, more compact, and of low-power consumption [ABSTRACT FROM PUBLISHER]