Effects of different irradiation doses and storage period on microbiological characteristics of wheat (Triticum aestivum L.)

Boshevska, Marija; Sandeva, Ivana; Cabo Verde, Sandra; Spasevska, Hristina; Jankuloski, Zivko

doi:10.1016/j.foodcont.2023.110201

Food Control

2024

DOI: 10.1016/j.foodcont.2023.110201

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Effects of different irradiation doses and storage period on microbiological characteristics of wheat (Triticum aestivum L.)

Marija Boshevska,

Ivana Sandeva,

Sandra Cabo Verde

et al.

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2024

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Cited by 2 publications

References 44 publications

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Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects

Chu,

Wang,

Dong

2024

Molecules

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The nutrients present in food are not only prone to a series of physicochemical reactions but also provide conditions for the growth and reproduction of foodborne microorganisms. In recent years, many innovative methods from different fields have been introduced into food preservation, which extends the shelf life while maximizing the preservation of the original ingredients and properties of food. In this field, there is a lack of a systematic summary of new technologies emerging. In view of this, we overview the innovative methods applied to the field of food preservation in recent 3 years, focusing on a variety of technological approaches such as antimicrobial photodynamic therapy based on nanotechnology, electromagnetic radiation sterilization based on radiation technology, and antimicrobial peptides based on biomolecules. We also discuss the preservation mechanism and the application of the different methods to specific categories of products. We evaluated their advantages and limitations in the food industry, describing their development prospects. In addition, as microorganisms are the main causes of food spoilage, our review also has reference significance for clinical antibacterial treatment.

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Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects

Chu,

Wang,

Dong

2024

Molecules

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Accumulation of plastid pigments in the leaves Triticum avestium L. under influence of composite recultivant Trevitan®

Pyda,

Dzendzel

2024

Fakt. eksp. evol. org.

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Aim. To investigate the efficiency of using composite recultivants TREVITAN® (RCT) according to the parameters of accumulation of the photosynthetic pigments in the leaves Triticum aestivum L. of the varieties Quintus and Licamero. Methods. The experiments were carried out on the plots of the agro-biolaboratory of Ternopil Volodymyr Hnatyuk National Pedagogical University in 4 variants (Control, TREVITAN® adjuvant, recultivants TREVITAN®, TREVITAN® adjuvant + recultivants TREVITAN®) and 3 repetitions. The content of chlorophylls a, b and carotenoids in flag leaves was defined by Welburn spectrometric method. Results. The highest content of chlorophylls was found in the leaves of both varieties of wheat in the phases of flowering and milk ripeness during autumn tillage, seeds before sowing and plants in the earing phase with recultivants TREVITAN®. Joint use of TREVITAN® adjuvant + recultivants TREVITAN® also significantly increased the content of chlorophyll in wheat leaves. Increase of carotenoids in the leaves of plants of all experimental variants on 4.2–14.6 % (variety Quintus) and on 43.2–59.5 % (variety Licamero) was defined in the phase of milk ripeness. Conclusions. The use of RCT in the technology of growing soft wheat had a significant impact on the accumulation of photosynthetic pigments in leaves during the generative phases of development.

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Effects of different irradiation doses and storage period on microbiological characteristics of wheat (Triticum aestivum L.)

Cited by 2 publications

References 44 publications

Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects

Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects

Accumulation of plastid pigments in the leaves Triticum avestium L. under influence of composite recultivant Trevitan®

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