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Dimitrios Gerasopoulos - One of the best experts on this subject based on the ideXlab platform.
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DOI: 10.1002/jsfa.2350 Effect of storage temperature and size of stalks on quality of minimally processed Leeks
2015Co-Authors: Pavlos Tsouvaltzis, Dimitrios Gerasopoulos, Anastasios S SiomosAbstract:Abstract: Minimally processed leek stalks were produced by trimming of freshly harvested Leeks (Allium porrum L.) to sizes of 0–22, 0–11 and 11–22 cm. Trimmed stalks were then stored at 0, 10 and 20 ◦C in air for 8 days to determine the effects of temperature and stalk size on quality during storage, including inner leaf growth, fresh weight loss and discoloration. Both inner leaf growth and fresh weight loss were increased linearly with storage duration. Growth of cut leek inner leaves was significantly reduced to 4 mm at the end of 0 ◦C storage in all three types of cut stalks. Inner leaf growth was maximized during storage at 10 and 20 ◦C in 0–11 cm stalks, medium in 0–22 cm stalks and minimal in 11–22 cm stalks. Fresh weight loss of 0–11 cm size was significantly higher than that of 0–22 cm size at both 0 and 10 ◦C, whereas there was no difference between 0–11 and 11–22 cm sizes. At 10 and 20 ◦C the 0–11 cm size lost more weight than the 11–22 and 0–22 cm ones. Differences in color attributes were observed in most cases between stalk sizes, due to different coloration of intact Leeks. Discoloration was observed particularly at the stalk base at 20 ◦C. Low temperatures effectively control discoloration, and reduce considerably inner leaf growth of minimally processed Leeks, but do not control it
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effect of storage temperature and size of stalks on quality of minimally processed Leeks
Journal of the Science of Food and Agriculture, 2006Co-Authors: Pavlos Tsouvaltzis, Dimitrios Gerasopoulos, Anastasios S SiomosAbstract:Minimally processed leek stalks were produced by trimming of freshly harvested Leeks (Allium porrum L.) to sizes of 0-22, 0-11 and 11-22 cm. Trimmed stalks were then stored at 0, 10 and 20 ◦ Ci n air for 8 days to determine the effects of temperature and stalk size on quality during storage, including inner leaf growth, fresh weight loss and discoloration. Both inner leaf growth and fresh weight loss were increased linearly with storage duration. Growth of cut leek inner leaves was significantly reduced to 4 mm at the end of 0 ◦ C storage in all three types of cut stalks. Inner leaf growth was maximized during storage at 10 and 20 ◦ C in 0-11 cm stalks, medium in 0-22 cm stalks and minimal in 11-22 cm stalks. Fresh weight loss of 0-11 cm size was significantly higher than that of 0-22 cm size at both 0 and 10 ◦ C, whereas there was no difference between 0-11 and 11-22 cm sizes. At 10 and 20 ◦ C the 0-11 cm size lost more weight than the 11-22 and 0-22 cm ones. Differences in color attributes were observed in most cases between stalk sizes, due to different coloration of intact Leeks. Discoloration was observed particularly at the stalk base at 20 ◦ C. Low temperatures effectively control discoloration, and reduce considerably inner leaf growth of minimally processed Leeks, but do not control it. 2005 Society of Chemical Industry
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effect of hot water treatment on leaf extension growth fresh weight loss and color of stored minimally processed Leeks
Postharvest Biology and Technology, 2006Co-Authors: Pavlos Tsouvaltzis, Anastasios S Siomos, Dimitrios GerasopoulosAbstract:Abstract Freshly harvested Leeks ( Allium porrum L.) were heated by immersion in water at 50, 52.5, 55 or 57.5 °C for 0–60, 0–35, 0–20 and 0–15 min, respectively. After hot water treatment, Leeks were cooled in water at ambient temperature for 10 min and then cut at 22 cm from the compressed stem of the root base, weighed, had color measured and stored at 4 °C for 9 days. Untreated stalks (without immersion in a hot water bath) were used as controls. Hot water treatments at 50 °C for 40–60 min, 52.5 °C for 25–35 min, 55 °C for 17.5–20 min and 57.5 °C for 10–15 min efficiently controlled postharvest leaf extension growth in stalks stored for 9 days. However, treatments that controlled leaf extension growth showed fresh weight loss significantly higher than the control. There was only a slight effect of heat treatment on color attributes of stored minimally processed leek.
Pavlos Tsouvaltzis - One of the best experts on this subject based on the ideXlab platform.
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DOI: 10.1002/jsfa.2350 Effect of storage temperature and size of stalks on quality of minimally processed Leeks
2015Co-Authors: Pavlos Tsouvaltzis, Dimitrios Gerasopoulos, Anastasios S SiomosAbstract:Abstract: Minimally processed leek stalks were produced by trimming of freshly harvested Leeks (Allium porrum L.) to sizes of 0–22, 0–11 and 11–22 cm. Trimmed stalks were then stored at 0, 10 and 20 ◦C in air for 8 days to determine the effects of temperature and stalk size on quality during storage, including inner leaf growth, fresh weight loss and discoloration. Both inner leaf growth and fresh weight loss were increased linearly with storage duration. Growth of cut leek inner leaves was significantly reduced to 4 mm at the end of 0 ◦C storage in all three types of cut stalks. Inner leaf growth was maximized during storage at 10 and 20 ◦C in 0–11 cm stalks, medium in 0–22 cm stalks and minimal in 11–22 cm stalks. Fresh weight loss of 0–11 cm size was significantly higher than that of 0–22 cm size at both 0 and 10 ◦C, whereas there was no difference between 0–11 and 11–22 cm sizes. At 10 and 20 ◦C the 0–11 cm size lost more weight than the 11–22 and 0–22 cm ones. Differences in color attributes were observed in most cases between stalk sizes, due to different coloration of intact Leeks. Discoloration was observed particularly at the stalk base at 20 ◦C. Low temperatures effectively control discoloration, and reduce considerably inner leaf growth of minimally processed Leeks, but do not control it
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effect of storage temperature and size of stalks on quality of minimally processed Leeks
Journal of the Science of Food and Agriculture, 2006Co-Authors: Pavlos Tsouvaltzis, Dimitrios Gerasopoulos, Anastasios S SiomosAbstract:Minimally processed leek stalks were produced by trimming of freshly harvested Leeks (Allium porrum L.) to sizes of 0-22, 0-11 and 11-22 cm. Trimmed stalks were then stored at 0, 10 and 20 ◦ Ci n air for 8 days to determine the effects of temperature and stalk size on quality during storage, including inner leaf growth, fresh weight loss and discoloration. Both inner leaf growth and fresh weight loss were increased linearly with storage duration. Growth of cut leek inner leaves was significantly reduced to 4 mm at the end of 0 ◦ C storage in all three types of cut stalks. Inner leaf growth was maximized during storage at 10 and 20 ◦ C in 0-11 cm stalks, medium in 0-22 cm stalks and minimal in 11-22 cm stalks. Fresh weight loss of 0-11 cm size was significantly higher than that of 0-22 cm size at both 0 and 10 ◦ C, whereas there was no difference between 0-11 and 11-22 cm sizes. At 10 and 20 ◦ C the 0-11 cm size lost more weight than the 11-22 and 0-22 cm ones. Differences in color attributes were observed in most cases between stalk sizes, due to different coloration of intact Leeks. Discoloration was observed particularly at the stalk base at 20 ◦ C. Low temperatures effectively control discoloration, and reduce considerably inner leaf growth of minimally processed Leeks, but do not control it. 2005 Society of Chemical Industry
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effect of hot water treatment on leaf extension growth fresh weight loss and color of stored minimally processed Leeks
Postharvest Biology and Technology, 2006Co-Authors: Pavlos Tsouvaltzis, Anastasios S Siomos, Dimitrios GerasopoulosAbstract:Abstract Freshly harvested Leeks ( Allium porrum L.) were heated by immersion in water at 50, 52.5, 55 or 57.5 °C for 0–60, 0–35, 0–20 and 0–15 min, respectively. After hot water treatment, Leeks were cooled in water at ambient temperature for 10 min and then cut at 22 cm from the compressed stem of the root base, weighed, had color measured and stored at 4 °C for 9 days. Untreated stalks (without immersion in a hot water bath) were used as controls. Hot water treatments at 50 °C for 40–60 min, 52.5 °C for 25–35 min, 55 °C for 17.5–20 min and 57.5 °C for 10–15 min efficiently controlled postharvest leaf extension growth in stalks stored for 9 days. However, treatments that controlled leaf extension growth showed fresh weight loss significantly higher than the control. There was only a slight effect of heat treatment on color attributes of stored minimally processed leek.
Anastasios S Siomos - One of the best experts on this subject based on the ideXlab platform.
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DOI: 10.1002/jsfa.2350 Effect of storage temperature and size of stalks on quality of minimally processed Leeks
2015Co-Authors: Pavlos Tsouvaltzis, Dimitrios Gerasopoulos, Anastasios S SiomosAbstract:Abstract: Minimally processed leek stalks were produced by trimming of freshly harvested Leeks (Allium porrum L.) to sizes of 0–22, 0–11 and 11–22 cm. Trimmed stalks were then stored at 0, 10 and 20 ◦C in air for 8 days to determine the effects of temperature and stalk size on quality during storage, including inner leaf growth, fresh weight loss and discoloration. Both inner leaf growth and fresh weight loss were increased linearly with storage duration. Growth of cut leek inner leaves was significantly reduced to 4 mm at the end of 0 ◦C storage in all three types of cut stalks. Inner leaf growth was maximized during storage at 10 and 20 ◦C in 0–11 cm stalks, medium in 0–22 cm stalks and minimal in 11–22 cm stalks. Fresh weight loss of 0–11 cm size was significantly higher than that of 0–22 cm size at both 0 and 10 ◦C, whereas there was no difference between 0–11 and 11–22 cm sizes. At 10 and 20 ◦C the 0–11 cm size lost more weight than the 11–22 and 0–22 cm ones. Differences in color attributes were observed in most cases between stalk sizes, due to different coloration of intact Leeks. Discoloration was observed particularly at the stalk base at 20 ◦C. Low temperatures effectively control discoloration, and reduce considerably inner leaf growth of minimally processed Leeks, but do not control it
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effect of storage temperature and size of stalks on quality of minimally processed Leeks
Journal of the Science of Food and Agriculture, 2006Co-Authors: Pavlos Tsouvaltzis, Dimitrios Gerasopoulos, Anastasios S SiomosAbstract:Minimally processed leek stalks were produced by trimming of freshly harvested Leeks (Allium porrum L.) to sizes of 0-22, 0-11 and 11-22 cm. Trimmed stalks were then stored at 0, 10 and 20 ◦ Ci n air for 8 days to determine the effects of temperature and stalk size on quality during storage, including inner leaf growth, fresh weight loss and discoloration. Both inner leaf growth and fresh weight loss were increased linearly with storage duration. Growth of cut leek inner leaves was significantly reduced to 4 mm at the end of 0 ◦ C storage in all three types of cut stalks. Inner leaf growth was maximized during storage at 10 and 20 ◦ C in 0-11 cm stalks, medium in 0-22 cm stalks and minimal in 11-22 cm stalks. Fresh weight loss of 0-11 cm size was significantly higher than that of 0-22 cm size at both 0 and 10 ◦ C, whereas there was no difference between 0-11 and 11-22 cm sizes. At 10 and 20 ◦ C the 0-11 cm size lost more weight than the 11-22 and 0-22 cm ones. Differences in color attributes were observed in most cases between stalk sizes, due to different coloration of intact Leeks. Discoloration was observed particularly at the stalk base at 20 ◦ C. Low temperatures effectively control discoloration, and reduce considerably inner leaf growth of minimally processed Leeks, but do not control it. 2005 Society of Chemical Industry
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effect of hot water treatment on leaf extension growth fresh weight loss and color of stored minimally processed Leeks
Postharvest Biology and Technology, 2006Co-Authors: Pavlos Tsouvaltzis, Anastasios S Siomos, Dimitrios GerasopoulosAbstract:Abstract Freshly harvested Leeks ( Allium porrum L.) were heated by immersion in water at 50, 52.5, 55 or 57.5 °C for 0–60, 0–35, 0–20 and 0–15 min, respectively. After hot water treatment, Leeks were cooled in water at ambient temperature for 10 min and then cut at 22 cm from the compressed stem of the root base, weighed, had color measured and stored at 4 °C for 9 days. Untreated stalks (without immersion in a hot water bath) were used as controls. Hot water treatments at 50 °C for 40–60 min, 52.5 °C for 25–35 min, 55 °C for 17.5–20 min and 57.5 °C for 10–15 min efficiently controlled postharvest leaf extension growth in stalks stored for 9 days. However, treatments that controlled leaf extension growth showed fresh weight loss significantly higher than the control. There was only a slight effect of heat treatment on color attributes of stored minimally processed leek.
G. Schelling - One of the best experts on this subject based on the ideXlab platform.
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Damage thresholds for Thrips tabaci (Thysanoptera: Thripidae) in monocropped and intercropped leek
European Journal of Entomology, 1997Co-Authors: J. Theunissen, G. SchellingAbstract:Based on field data collected during three consecutive years, in experiments with leek and leek intercropped with subterranean clover (Trifolium subterraneum), the relationship between larval populations of Thrips tabaci on Leeks, the level of injury and the market quality of the product were described. This resulted in a way to monitor both thrips populations and market quality during the growing season by the feeding symptoms and in damage thresholds in monocropped and intercropped Leeks. It was found that a given number of thrips larvae per plant caused less injury on intercropped leek plants than on monocropped Leeks. This proved to have consequences for the damage thresholds in both growing systems. The total effect of intercropping in Leeks is based on thrips population suppression and a reduced development of feeding symptoms.
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Pest and disease management by intercropping: suppression of thrips and rust in leek.
International Journal of Pest Management, 1996Co-Authors: J. Theunissen, G. SchellingAbstract:Abstract Leek (Allium porrum L.) is an Important field vegetable in most of western and central Europe. Infestations of onion thrips (Thrips tabaci Lindeman) cannot be controlled with the range of insecticides now available in The Netherlands. Leek rust (Puccinia allii Rudolph) is now also difficult to control. Experiments in which no insecticides or fungicides were applied, were carried out to assess the effects on thrips populations and infection by leek rust when leek crops were undersown with subterranean clover (Trifolium subterraneum L.). To evaluate the economic aspects of this approach, both the quality and quantity of the Leeks produced in the two systems were compared. Undersowing Leeks with clover drastically reduced thrips infestations which was reflected in improved quality of Leeks at harvest. Leek rust incidence was also reduced slightly by undersowing with clover and the quality of the Leeks at harvest was also better. Although the quality of the Leeks was improved when the crop was unders...
Ru-chen Jin - One of the best experts on this subject based on the ideXlab platform.
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Residue dynamics of procymidone in Leeks and soil in greenhouses by smoke generator application.
Ecotoxicology and Environmental Safety, 2010Co-Authors: Li Chen, Zheng-quan Wang, Can-ping Pan, Ru-chen JinAbstract:Abstract A modified QuEChERS-GC-MS method for analysis of procymidone residue in Leeks and soil was developed and validated. Procymidone residue dynamics and residues in supervised field trials at GAP conditions in Leeks and soil in greenhouses were studied. Leek samples were treated under microwave radiation for 1 min before homogenization, followed by extracting with acetonitrile and clean-up with reverse solid phase dispersion by primary and secondary amine (PSA). Procymidone residue was determined by GC-MS in selected ion monitoring (SIM) mode. At fortification levels of 0.02, 0.2 and 2 mg/kg in Leeks and soil, it was shown that recoveries ranged from 74.9% to 100.8% with relative standard deviations of 1.3–8.5%. At four geographical experimental plots, procymidone residue in Leeks and soil showed a relatively fast dissipation rate, with half-lives of 4.52–8.76 days for Leeks and 3.76–5.65 days for soil. At pre-harvest intervals of 21–30 days, procymidone residue ranged from 0.033 to 0.17 mg/kg in Leeks, and 0.020–1.75 mg/kg in soil. Residues persistence varied in Leeks and soil in four field trials, suggesting that it might be affected by some physical and chemical factors, growth dilution factor, soil characteristics and microorganisms.