Overwintering Safe Storage Methods and Regional Division of Seed-stem of Cassava in China

[Objective] In this study,the climatic features and overwintering sage storage methods of seed-stem of cassava in cassava-planting areas were investigated aiming at providing a technical guidance for sustainable development of cassava industry in China.[Method] The seed-stem of cassava was overwintered through keeping in field,piling up in the open air,burying in soil or piling up in greenhouses in Hepu,Nanning and Laibin of Guangxi,Hunan and Zhejiang.After the beginning of spring,the survival buds in seed stem of cassava were counted.And then the survival rates of buds were calculated for different storage methods.[Result] In Hepu,where the seed-stem of cassava was piled up in the open air for overwintering,the survival rates of buds were all higher than 90.00%.In particular,the survival rate of buds in seed-stem of cassava that was buried shallowly in the open field was highest（94.38%）.In Nanning,the seed-stem of cassava that was stored in greenhouses had the highest survival rate（94.98%） of buds.In Laibin,the seed-stem of cassava was usually stacked in greenhouses.Thus the survival rates of buds were almost all higher than 89.60%.Particularly,the survival rate of buds in seed-stem of cassava that was buried horizontally in soil and covered with sugarcane leaves reached the peak（98.79%）.In Jiangyong and Hangzhou,the seedstem of cassava was stored in specific facilities.So the survival rates of buds were relatively high.[Conclusion] In the frost-free areas south of 21.6° N（south of Maoming（Guangdong）-Hepu（Guangxi）-Jinghong（Yunnan））,the seed-stem of cassava can be buried shallowly in the open air or stacked and covered with film.In the light to heavy-frost areas（21.6° N-23.8° N,south of Qingyuan（Guangdong）-Laibin（Guangxi）-Lincang（Yunnan））,the seed-stem of cassava can be stacked in greenhouses,stacked and covered with film in the open air or buried vertically in greenhouses.In the heavy-frost areas and low-temperature areas north of 23.8° N（north of Qingyuan（Guangdong）-Laibin（Guangxi）-Lincang（Yunnan） to HunanJiangxi-Zhejiang）,the seed-stem of cassava can be stored in coldness-resistant caves or cellars or stacked vertically in greenhouses along with small sheds.

Storage Lifetime of Citrus CV ＂Siam＂ from Banyuwangi-East Java-Indonesia

Banyuwangi is one of the citrus centers in East Java, Indonesia with an estimated 27.7 million metric tons produced with growth in 12.804 hectares. The quality of the citrus will be decreased when the retention of storage is too long because of the physiological changes postharvest. The object of the research is to determine the relevancy of shelf life and quality of the citrus. The research was conducted at Laboratory of Mechanization and postharvest in AIAT East Java and the citrus was obtained in Banyuwangi. This experiment used randomized block design as the method, which the factors are temperature of storage （room temperature 27 ~C and cold temperature 15 ~C） and storage time （0, 5, 10, 15, 20 days） with five replication. The physical parameters in this research are weight, texture, flesh color and skin and the chemical parameters include sugar and acid content. The result of the chemical analysis showed that storage temperature had significant effect on sugar content, but did not have significant effect of acid contents. The storage life time have correlation with sugar and acid contents. Citrus that are storage in refrigerator produce a higher sugar content （14, 20 ~brix）, but the acid contents are same. The longer that citrus is stored the highest the sugar content. The highest acid content in citrus is storage for 10 days （0, 30%）. The physical analysis showed that storage temperature affects the weight of citrus, but does not affect the texture and color citrus skin. The result showed that citrus which stored in refrigerator is higher than the others. Storage 20 days at room temperature and storage lifetime has no effect on fruit flesh color. The brightness of the surface （L） that is storage 20 days in room temperature has a same value with citrus that is storage in refrigerator.

Effects of Process and Storage Temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during Storage Time

Effects of process and storage temperature on concentration of Maillard compounds in aseptic cold break tomato paste were evaluated during 12 months of storage time. Cold break tomato paste was processed at 104 ℃ or 112℃, aseptically filled into 5 liter bags, and stored at 21 ℃ and 33 ℃. Level of Browning Index, Furosine, and HMF was monitored in the aseptic cold break tomato paste during the storage time. Browning Index, Furosine, and HMF significantly increased in the aseptic cold break tomato paste during storage at 33℃, and there was linear correlation between Browning Index and Furosine （or HMF）. At the lower storage temperature of 21℃, no significant increases were observed. Effects of the process temperature on Browning Index, Furosine, and HMF of aseptic cold break tomato paste were less significant than the storage temperature.

Study on the Stability of Volatile Acid in Lycium barbarum Wine

[ Objective] The study aimed to discuss the suitable storage conditions of fermented Lycium barbarum wine. [ Methodl In view of the fact that volatile acid in Lycium barbarum wine is unstable during storage process, we analyzed the stability changes of volatile acid in Lycium barba- rum wine with storage temperature, pH and SO2 content. [Result] When temperature was 5℃ pH was 3.7 or 3. 8, and residuary SO2 content was 60 mg/L, volatile acid in Lycium barbarum wine was relatively stable. [ Conclusion] The research could provide theoretical foundations for controlling the stability of volatile acid in Lycium barbarum wine.

Cereal Storage Techniques： A Review

Cereal grains are stored to preserve the product from storing to consuming without any quality loss. The choice of the most suitable and economical store has great importance on storage period of cereals under consideration of climate conditions, types of grain and transportation facility. The aim of present study was to give information about different cereal storage methods and discuss the most preferable technique for stock keepers. There are five main storage methods for the cereals, i.e., bulk storage, storage in underground pit, storage in bags, storage in sheds and storage in silos. Each has many advantages and disadvantages. Grains are usually preserved as bulk stack in horizontal stores. Nowadays, the storage underground is not preferred in cereal industry. For long-term storage period, cereals are unfavorable when stored as bulk in bags. Location, moisture content and sufficient ventilation are important factors for cereals stored in sheds. The most preferred storage technique in plants is to keep the products in silos. Steel and galvanized silos are the most common ones when compared with the others. In recent years, convention of storage techniques for grains has been advanced with the innovations, such as aeration, refrigerated storage, modified atmospheric storage and hermetic storage systems.