Broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot ...Broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃. Heat injury occurred when treatment was higher than 46℃in some varieties. Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelf life after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behavior of the broccoli was also changed.展开更多
Experiments were conducted to observe the effect of pre-harvest calcium (Ca) applied as calcium chloride (1% W/V) and postharvest hot water treatment (HWT) on “Royal Delicious” apples. For this, apples were divided ...Experiments were conducted to observe the effect of pre-harvest calcium (Ca) applied as calcium chloride (1% W/V) and postharvest hot water treatment (HWT) on “Royal Delicious” apples. For this, apples were divided in 4 lots viz., untreated (neither Ca nor HWT), Ca alone (pre-harvest 3 sprays of CaCl2 (1.0% w/v) in the orchard), HWT (42℃ for 2 h). Apples of all four lots were stored in cold storage maintained at 0℃ ± 1℃ and 90% - 95% relative humidity for 6 months. After storage, fruits were removed to ambient conditions for 5 days, and then observations on decay area and incidence, bitter pit incidence, fruit Ca content, lipoxygenase (LOX) and antioxidant (AOX) activity, fruit firmness and fruit quality parameters were recorded. After 6 months in cold storage plus 5 day at 22℃ ± 2℃ and 70% + 4% RH, apples, which received Ca as pre-harvest spray or those which received postharvest hot water treatment or Ca + HWT had significantly lesser decay area (decay lesions) caused by Penicillium expansum or Botrytis cinerea than untreated ones (control). Ca + HWT treatment was significantly more effective on B. cinerea than P. expansum. Untreated apples exhibited higher incidence of bitter pit (18.2%) than those treated with Ca or HWT or both. Fruit Ca content (2.92% DM) were significantly lower and conversely the LOX activity (6.9 μmoles min–1×g–1FW) was higher in untreated apples. Similarly, total phenolics and AOX activity were also lower in the untreated apples than Ca or HWT treated. HWT or Ca treated apples have beneficial effects on fruit firmness, peel colour and quality parameters like TSS and ascorbic acid content. Thus, it is concluded that pre-harvest sprays of calcium chloride with postharvest HWT is highly useful for “Royal Delicious” for reducing decay loss, maintaining firmness, high levels of antioxidants and fruit quality.展开更多
Hemp sesbania (Sesbania exaltata) plants (>30 cm tall) sprayed with hot water (45°C – 95°C), followed by spray applications of fungal spores of Colletotrichum truncatum (CT) at 1.0 × 107 spore...Hemp sesbania (Sesbania exaltata) plants (>30 cm tall) sprayed with hot water (45°C – 95°C), followed by spray applications of fungal spores of Colletotrichum truncatum (CT) at 1.0 × 107 spores/ml-1 and 22°C – 25°C, suspended either in: 0.2% Silwet L-77 surfactant (SW);unrefined corn oil (CO)/distilled water (1:1, v:v);or 0.2% SW in CO were controlled by 80% - 95%, 12 days after treatment (DAT) under greenhouse conditions. These treatments also reduced dry weight accumulation of this weed. Plants treated with hot water without CT were also injured at temperatures ≥35°C (5% mortality), and 60% mortality at 95°C. Artificial dew treatments (25°C, 12 h), imposed on plants after the treatment protocols above, had little or no effect on weed mortality or dry weight reduction compared to treated plants without dew. Under field conditions, 85% control of hemp sesbania was achieved 12 - 15 DAT when a pre-treatment with hot water (65°C) was followed immediately with a CT application at the spore concentration as described above. Plants in field tests treated with CT without a hot water treatment were visually unaffected, with no mortality or plant biomass reductions recorded 15 DAT. These results suggest that use of hot water may be an important tool for improving the infectivity and bioherbicidal potential of some plant pathogens.展开更多
Hot water treatment was performed to modify the surface of porous TiO2 layer prepared by anodic spark oxidation technique for better biocompatibility.The oxide layer without water treatment exhibited a porous surface ...Hot water treatment was performed to modify the surface of porous TiO2 layer prepared by anodic spark oxidation technique for better biocompatibility.The oxide layer without water treatment exhibited a porous surface with few nanometer features and consisted of poorly crystallized oxides.During water treatment,the poorly crystallized oxides were transformed into crystalline anatase gradually and numerous nanoparticles formed on the oxide surface,leading to increased surface roughness at the nanoscale.The indentation deformation behaviors of oxide layer before and after water treatment were investigated and compared.Results show that under the indentation load,the untreated anodic TiO2 layer exhibited good adhesion to the substrate.In contrast,after water treatment,apparent oxides pile-up and spallation were observed around the indentation,indicating decreased adhesion strength.展开更多
Studies were conducted to detennine the effects of hot water （50 ℃） and fungicide （contizeb ‘5＇） treatments on avocado seeds in terms of seed health, germination and seedling growth before side-grafting. The le...Studies were conducted to detennine the effects of hot water （50 ℃） and fungicide （contizeb ‘5＇） treatments on avocado seeds in terms of seed health, germination and seedling growth before side-grafting. The leathery coverings or seed coat were removed and either 1 cm or 1.5 cm of the narrow top of the seeds was removed before sowing. There were six treatments arranged in a randomized complete block and rephcated three times. In a six week period after germination when side grafting could be done, it was found out that the earliest germination came from the ＇no hot water or fungicide-treated＂ seeds cut at 1 cm but most seeds germinated from the fungicide-treated seeds at 1 cm cut. Most fungi including Fusarium andAspergillus spp found to either delay germination or reduce seedling vigour were minimized in number through the fungicide treatment compared to the hot water-treated seeds. Seedlings performance in terms of shoot extension and canopy development was significantly better in the fungicide-treated seeds than from either the hot water or the non-treated seeds. The study concluded that avocado seed treatment prior to sowing enhanced germination.展开更多
该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催...该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催熟的香蕉只需3 m in,催熟的香蕉需要5 m in。热处理后,香蕉果皮的丙二醛含量小于对照,过氧化物酶、几丁质酶和-β1,3-葡聚糖酶活性高于对照。52℃热水处理对离体香蕉炭疽菌孢子的抑制作用随处理时间延长而增加,与不加热的对照相比,热处理3 m in对其萌发率和致病性没有明显的影响,处理5 m in和10 m in则显著降低了萌发率和致病性。这些结果表明,热处理减轻香蕉果实腐烂与其提高了防御酶活性有关。展开更多
The coal water slurry(CWS) prepared from low rank coals(LRC),such as lignite or subbituminous coals always has a higher viscosity and poor fluidity while the solid concentration is smaller than high rank coal water sl...The coal water slurry(CWS) prepared from low rank coals(LRC),such as lignite or subbituminous coals always has a higher viscosity and poor fluidity while the solid concentration is smaller than high rank coal water slurry.The reason is there are larger inherent moisture and oxygen composition in LRC.Under high temperature and high pressure conditions,LRC was upgraded in hot water in a short time period of an hour.The heating value of LRC was also increased in such a process,and the physical and chemical characteristics of LRC changed meanwhile to improve its slurry ability which meant a higher solid concentration with a lower viscosity.The results showed that after hot water treatments,the maximum solid concentration of Xiaolongtan CWS increased from 44.6% to 64.55%,while that of MIP CWS increased from 39.71% to 64.61%.The improvement of LRC slurry ability depended much on the final temperature of hot water treatments.The mechanism was explained by the chemical analysis of oxygen-containing groups and the measurement of contact angle between coal surface and water.展开更多
文摘Broccoli was stored at 0, 10, or 20℃after immersion in hot water (38 - 52℃) for 10 or 30 min. Yellowing of broccoli was significantly slowed and shelf life significantly increased when broccoli was treated with hot water at 42 - 46℃and then stored at 10 or 20℃. Heat injury occurred when treatment was higher than 46℃in some varieties. Broccoli lasted 2-3 days longer when stored at 10℃ and 1-2 days longer when stored at 20℃ after hot water treatment at 46℃. There was no significant effect of treatment on shelf life after long time storage at 0℃. Weight loss was reduced by hot water treatment and the respiration behavior of the broccoli was also changed.
文摘Experiments were conducted to observe the effect of pre-harvest calcium (Ca) applied as calcium chloride (1% W/V) and postharvest hot water treatment (HWT) on “Royal Delicious” apples. For this, apples were divided in 4 lots viz., untreated (neither Ca nor HWT), Ca alone (pre-harvest 3 sprays of CaCl2 (1.0% w/v) in the orchard), HWT (42℃ for 2 h). Apples of all four lots were stored in cold storage maintained at 0℃ ± 1℃ and 90% - 95% relative humidity for 6 months. After storage, fruits were removed to ambient conditions for 5 days, and then observations on decay area and incidence, bitter pit incidence, fruit Ca content, lipoxygenase (LOX) and antioxidant (AOX) activity, fruit firmness and fruit quality parameters were recorded. After 6 months in cold storage plus 5 day at 22℃ ± 2℃ and 70% + 4% RH, apples, which received Ca as pre-harvest spray or those which received postharvest hot water treatment or Ca + HWT had significantly lesser decay area (decay lesions) caused by Penicillium expansum or Botrytis cinerea than untreated ones (control). Ca + HWT treatment was significantly more effective on B. cinerea than P. expansum. Untreated apples exhibited higher incidence of bitter pit (18.2%) than those treated with Ca or HWT or both. Fruit Ca content (2.92% DM) were significantly lower and conversely the LOX activity (6.9 μmoles min–1×g–1FW) was higher in untreated apples. Similarly, total phenolics and AOX activity were also lower in the untreated apples than Ca or HWT treated. HWT or Ca treated apples have beneficial effects on fruit firmness, peel colour and quality parameters like TSS and ascorbic acid content. Thus, it is concluded that pre-harvest sprays of calcium chloride with postharvest HWT is highly useful for “Royal Delicious” for reducing decay loss, maintaining firmness, high levels of antioxidants and fruit quality.
文摘Hemp sesbania (Sesbania exaltata) plants (>30 cm tall) sprayed with hot water (45°C – 95°C), followed by spray applications of fungal spores of Colletotrichum truncatum (CT) at 1.0 × 107 spores/ml-1 and 22°C – 25°C, suspended either in: 0.2% Silwet L-77 surfactant (SW);unrefined corn oil (CO)/distilled water (1:1, v:v);or 0.2% SW in CO were controlled by 80% - 95%, 12 days after treatment (DAT) under greenhouse conditions. These treatments also reduced dry weight accumulation of this weed. Plants treated with hot water without CT were also injured at temperatures ≥35°C (5% mortality), and 60% mortality at 95°C. Artificial dew treatments (25°C, 12 h), imposed on plants after the treatment protocols above, had little or no effect on weed mortality or dry weight reduction compared to treated plants without dew. Under field conditions, 85% control of hemp sesbania was achieved 12 - 15 DAT when a pre-treatment with hot water (65°C) was followed immediately with a CT application at the spore concentration as described above. Plants in field tests treated with CT without a hot water treatment were visually unaffected, with no mortality or plant biomass reductions recorded 15 DAT. These results suggest that use of hot water may be an important tool for improving the infectivity and bioherbicidal potential of some plant pathogens.
文摘Hot water treatment was performed to modify the surface of porous TiO2 layer prepared by anodic spark oxidation technique for better biocompatibility.The oxide layer without water treatment exhibited a porous surface with few nanometer features and consisted of poorly crystallized oxides.During water treatment,the poorly crystallized oxides were transformed into crystalline anatase gradually and numerous nanoparticles formed on the oxide surface,leading to increased surface roughness at the nanoscale.The indentation deformation behaviors of oxide layer before and after water treatment were investigated and compared.Results show that under the indentation load,the untreated anodic TiO2 layer exhibited good adhesion to the substrate.In contrast,after water treatment,apparent oxides pile-up and spallation were observed around the indentation,indicating decreased adhesion strength.
文摘Studies were conducted to detennine the effects of hot water （50 ℃） and fungicide （contizeb ‘5＇） treatments on avocado seeds in terms of seed health, germination and seedling growth before side-grafting. The leathery coverings or seed coat were removed and either 1 cm or 1.5 cm of the narrow top of the seeds was removed before sowing. There were six treatments arranged in a randomized complete block and rephcated three times. In a six week period after germination when side grafting could be done, it was found out that the earliest germination came from the ＇no hot water or fungicide-treated＂ seeds cut at 1 cm but most seeds germinated from the fungicide-treated seeds at 1 cm cut. Most fungi including Fusarium andAspergillus spp found to either delay germination or reduce seedling vigour were minimized in number through the fungicide treatment compared to the hot water-treated seeds. Seedlings performance in terms of shoot extension and canopy development was significantly better in the fungicide-treated seeds than from either the hot water or the non-treated seeds. The study concluded that avocado seed treatment prior to sowing enhanced germination.
文摘该文探讨了热水处理减轻采后香蕉腐烂的效果及其对防御酶和离体炭疽菌的影响。用不同温度(50℃、52℃、55℃)的热水浸泡香蕉,以52℃减轻香蕉病害的效果最好。在52℃条件下,控制病害所需的热水处理时间随是否催熟处理而有一定差异,不催熟的香蕉只需3 m in,催熟的香蕉需要5 m in。热处理后,香蕉果皮的丙二醛含量小于对照,过氧化物酶、几丁质酶和-β1,3-葡聚糖酶活性高于对照。52℃热水处理对离体香蕉炭疽菌孢子的抑制作用随处理时间延长而增加,与不加热的对照相比,热处理3 m in对其萌发率和致病性没有明显的影响,处理5 m in和10 m in则显著降低了萌发率和致病性。这些结果表明,热处理减轻香蕉果实腐烂与其提高了防御酶活性有关。
文摘The coal water slurry(CWS) prepared from low rank coals(LRC),such as lignite or subbituminous coals always has a higher viscosity and poor fluidity while the solid concentration is smaller than high rank coal water slurry.The reason is there are larger inherent moisture and oxygen composition in LRC.Under high temperature and high pressure conditions,LRC was upgraded in hot water in a short time period of an hour.The heating value of LRC was also increased in such a process,and the physical and chemical characteristics of LRC changed meanwhile to improve its slurry ability which meant a higher solid concentration with a lower viscosity.The results showed that after hot water treatments,the maximum solid concentration of Xiaolongtan CWS increased from 44.6% to 64.55%,while that of MIP CWS increased from 39.71% to 64.61%.The improvement of LRC slurry ability depended much on the final temperature of hot water treatments.The mechanism was explained by the chemical analysis of oxygen-containing groups and the measurement of contact angle between coal surface and water.
