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This study aimed to evaluate the effect of storage temperature on the alteration of the sensory quality of tea. Huangshan Maofeng tea was stored at − 80 °C, − 20 °C, 4 °C, or room temperature for up to 150 days. The physicochemical parameters, taste-related components, appearance color, volatile compounds and sensory quality of tea were analyzed and compared. Results showed that storing tea at − 80 °C and − 20 °C effectively preserved the physicochemical parameters, taste-related compounds and appearance color in tea. Multivariate statistical analysis (PCA and OPLS-DA) indicated that tea stored at − 80 °C exhibited a similar volatiles composition as fresh tea based on gas chromatography–mass spectrometry, whereas the composition of volatiles was significantly altered in tea stored at 4 °C after 100 days of storage. Sensory evaluation illustrated that tea stored at − 80 °C and − 20 °C remained the freshness regarding leaves appearance and tea infusion color, taste and aroma, whereas an obvious decrease on the tea freshness was found in tea stored at 4 °C and room temperature. These findings indicated that storage temperature played a vital role in altering the aromatic and sensory quality of Huangshan Maofeng tea and the recommended tea storage temperature was − 80 °C or − 20 °C.

Noodles are the staple foods for some countries in the world. Generally, noodles are made from whole wheat or flour from other grains and cereals. Development of noodles from non-wheat flour or gluten-free noodles has been conducted. One type of noodles that is often used is dry noodle. Research on gluten-free dried noodles made from maize and cassava composite flours has been done. The stability of product quality is very important to be studied, especially for designing product storage conditions. This study aims to evaluate the quality of maize-cassava dry noodle products during storage and to obtain the recommended storage temperature of dry maize-cassava noodles. The product is stored at four temperatures, i.e, 8, 28, 38, and 48°C. The temperature at 8°C was used as the control temperature. The products were stored for 8 weeks and the stability of quality parameters (moisture content, free fatty acid, and organoleptic including color, flavor, and taste) of the products were observed weekly. The result showed that there was a change of quality of dried maize-cassava noodle for 8 weeks of storage. Dry maize-cassava noodle had increased free fatty acids (0.029-0.038%), decreased moisture content (0.05-0.23%), and panelist acceptance levels of color, flavor, and aroma. Differences in storage temperature had no significant effect on free fatty acid change, sensory values of color, taste, and aroma, but had a significant effect on the decreased water content. The range of temperature recommendedfor storage of dried noodles of corn-cassava was 28-38°C.

Preservation of the quality of fresh products for companies engaged in the implementation of fresh fruit and vegetable products is an important task in managing supply chains in both transport and warehouse logistics. This work presents an estimate of the loss of quality of fresh tomato under the influence of various temperature regimes using an integral quality parameter. Integral quality parameter index consists of deviations of biochemical parameters (vitamin C, acidity, glucose and the sum of sugars) at the recommended storage temperature (plus 8°C) from the values of these the same indicators at temperatures different from it; the frequency of the participation of the indicators in the correlation dependences between the indices and the highest degree of correlation, estimated from the value of the Pearson coefficient. Using the QFD methodology, the relationship of consumer requirements with technical requirements for the quality of fresh tomato has been determined, and the parameters that have the greatest impact on quality have been established. Approbation of the parameter “integral quality” was carried out on the basis of the data of the experiment conducted in the Federal State Budgetary Scientific Institution North Caucasian Regional Research Institute of Horticulture and Viticulture (Krasnodar), on the influence of temperature regimes on the quality of tomato “Torbash” in the process of storage. The proposed model of quality forecasting can be recommended to companies selling fresh tomatoes, carrying out logistic activities in the supply chains of this vegetable production, and can also serve as a basis for assessing the quality of other fruit and vegetable products.

Background: Livestock vaccines (LV) are often stored on-farm, in a refrigerator (fridge), prior to use and little is documented about the storage conditions during this period. As the quality of a vaccine can be impaired by storage at an incorrect temperature, the present study aimed to evaluate the on-farm performance of farm fridges to maintain the correct storage temperature. From January to August 2014, temperature data loggers were placed on selected farms fridges used to store LV (n=20) in South-West England. Results: Temperature recording data was available from 17 of the 20 farms. Fifty-nine percent of farm fridges had at least one temperature recording above 8 °C, 53% had at least one recording below 2 °C and 41% at or below 0 °C. Internal fridge temperatures attained 24 °C and dropped to -12 °C as an absolute maximum and minimum respectively. Fridges tested spent an average of 16% of the total time recorded above 8 °C. Time of the year significantly influenced the percentage of time above 8 °C. External and internal temperatures were found to be positively correlated (p

Temperature control and ethylene inhibitor 1-methylcyclopropene (1-MCP) treatment are the main techniques for increasing the shelf life of tomato (Solanum lycopersicum L.) fruit. However, these techniques could strongly affect the aromatic flavor of tomato. In this study, RNA-sequencing was employed to characterize the transcriptomic profiles of cherry tomato fruit, harvested at breaker stage, during postharvest storage under different temperatures (25 °C, 10 °C, and 4 °C) and at 10 °C after 1-MCP treatment. Results showed that storage temperature remarkably affected the expression of numerous genes in tomato fruit, especially on several key genes associated with aroma volatile biosynthesis. It was found that 33 genes presented significantly different expression between 10 °C and 25 °C, and in particular, five genes expressed significantly lower at 10 °C than that at 25 °C, including CCD1, GOT1, ADH2, PDC1-like1, and PDC1-like2, mainly involved in the syntheses of pseudoionone, β-ionone, phenylacetaldehyde, phenylethylalcohol, cis-3-hexenol, and trans-3-Hexenol. The expression level of other 14 genes associated with aroma volatile biosynthesis was lower at 4 °C than that at 10 °C, among which, five genes, including TPS24, PDS, ACOT9-like, ADH2 and AAT were directly related to the biosynthesis of terpenoids, alcohols and esters. Only few genes associated with aroma volatiles were affected by 1-MCP treatment at 10 °C. The presented results implied that the recommended storage temperature of 10 °C is able to result in a significant negative effect on the aromatic flavor of tomato at the gene transcriptional level, which could explain the flavor loss of tomato under market storage temperatures (8–12 °C) and household refrigerator temperatures (3–5 °C). To be mentioned, our results provide strong evidence that 10 °C, as the recommended storage temperature for tomato fruit, is not ideal to maintain the flavor quality of tomato, and 1-MCP treatment under 10 °C cannot further affect the flavor quality of tomato fruit compared with that at 10 °C alone.

Background Epinephrine is a lifesaving drug in the treatment of anaphylaxis and cardiac resuscitation. Current US storage recommendations are for controlled room temperature (20°C–25°C), with excursions permitted from 15°C to 30°C. Maintaining epinephrine within this required range is challenging, particularly for patients carrying autoinjectors and during storage in emergency vehicles. Objective To study epinephrine degradation with extreme temperature exposure for epinephrine concentrations used in anaphylaxis and cardiac resuscitation. Methods We searched the literature for all studies of epinephrine in sealed syringes, vials, or ampules in concentrations between 1:1,000 and 1:10,000, that measured epinephrine in samples exposed to temperatures above and/or below the recommended storage temperature compared with control samples. Results Nine studies were included. Heat exposure resulted in epinephrine degradation but only with prolonged exposure. Constant heat resulted in more degradation. None of the studies that evaluated epinephrine exposure to extreme cold found significant degradation. None of the studies evaluating the effects of real-world temperature fluctuations detected significant degradation. Only 2 small studies (1 evaluating heat and 1 freezing) involved autoinjectors, and all 40 devices tested fired correctly. Conclusion Temperature excursions in real-world conditions may be less detrimental than previously suggested. Freezing and limited heat excursions did not result in epinephrine degradation. Refrigeration of epinephrine appears to reduce degradation. However, the effect of extreme temperatures, particularly freezing, on autoinjectors is not sufficiently well established. More research in needed at clinically relevant high temperatures, with limited exposure to heat, and involving autoinjector devices.

The article reviews recent investigations in the application of ultra-low temperatures for high-quality long-term storage of fish. Changes in fish quality were discussed with respect to thermal events, which occur at low and ultra-low temperatures. Excellent stability of proteins was found at temperatures below the end of freezing point, when the unfrozen water content is at its minimum. Lipid oxidation was inhibited by preventing oxygen penetration to fish tissues rather than decreasing storage temperature. Thus, a significant part of fish oils remains unfrozen until temperatures of −110.0°C. The recommended storage temperature for high-quality long-term storage of fish is −35.0°C. Further decreasing storage temperature is unnecessary for industrial needs.

Purpose Omacetaxine mepesuccinate (“omacetaxine”) is approved by the US Food and Drug Administration for the treatment of adult patients with chronic- or accelerated-phase chronic myeloid leukemia with resistance and/or intolerance to two or more tyrosine kinase inhibitors. In May 2014, the US Food and Drug Administration approved revisions to the packaging information that included directions for home administration of reconstituted omacetaxine by patients or caregivers using syringes filled at a healthcare facility. We developed recommendations for the transport, storage, and spill-clean procedure of reconstituted omacetaxine for home and clinic administration. Methods We conducted chemical stability and microbial growth studies of reconstituted omacetaxine solution stored in vials and syringes at room temperature or refrigerated for various durations. Several shipping configurations were tested in simulated transport conditions to evaluate their ability to contain solution leakage and maintain product quality during distribution. In addition, we evaluated cleaning products and procedures for their effectiveness in removing residual omacetaxine from household surfaces after mock spills. Results Reconstituted omacetaxine showed limited degradation when refrigerated for 14 days in vials and syringes, and no microbial growth was observed for 12 days after intentional inoculation. In shipping studies, the configurations maintained prepared syringes within the recommended storage temperature range throughout transport and could contain leaks if spills occurred. In the event of an accidental spill in a home environment, effective cleaning can be achieved using household cleaning products and defined procedures. Conclusion These data provide important information regarding the safe transportation and administration of reconstituted omacetaxine in the home and clinic.

The popularity of chocolate as food around the world combined with high level of health-related awareness of the contemporary consumer, imposed the idea of enriching composition of different kinds of chocolate with probiotic bacterial strains. In this study, two strains of probiotic bacteria, Lactobacillus acidophilus NCFM (R) and Bifidobacterium lactis HN019, were incorporated in milk and dark chocolate. Final products were kept at two temperatures (4 degrees C and 20 degrees C) at which viability of added strains was monitored with the aim of determining the recommended storage temperature. In order to determine the effects of probiotics an examination of their sensory and rheological properties was carried out immediately after production (0-30 days) and during storage of 90 and 180 days. Based on the obtained results it can be seen that the probiotic strain L. acidophilus NCFM (R) exerted higher viability compared to strain B. lactis HN019 in both kinds of chocolates, while a greater number of cells of both strains was determined at 4 degrees C. The increase in yield stress of chocolates with probiotics with larger granulation was observed, while the apparent and plastic viscosity did not experience major changes. Despite the occasionally noticed sandiness, sensory properties of chocolates were not significantly changed during storage.

Aim:The purpose of this pilot study was to analyze the current cold chain storage methods of Class 8 stores, specifically thermolabile medications and temperature sensitive diagnostics, dressings, and fluids, for the Australian Army in a training area within Australia. This research was designed to identify deficiencies in current storage methods, including the inability to maintain the recommended storage temperature of pharmaceutical stores in accordance with the Therapeutic Goods Administration, as well as foster communication between key stakeholders, including the Royal Australian Army Medical Corps and the Department of Defence Joint Health Command, and to develop a cold chain protocol specific for the Australian Defence Force.Methods:This pilot study identified the common occurrence of breaches in a specific climate and recommends that current mission essential equipment be replaced. It also discusses the need for clearly defined guidelines with accountability of the stakeholders to ensure that the provision of health support to all Australian Defence Force personnel is in accordance with civilian standards.Results:This pilot study identified that the carried thermolabile medications and temperature sensitive diagnostics, dressings, and fluids were commonly exposed to temperatures outside the range recommended by the manufacturers. These findings related mainly to the storage equipment for Class 8 stores used by the Army. As a result, it is recommended that such equipment is replaced so that the cold chain storage meets the Therapeutic Goods Administration Guidelines to ensure that health support to Australian Defence Force Personnel in the field is in accordance with the standard of care expected at a civilian health facility.Discussion:This pilot study has enabled the Australian Defence Force to qualify and quantify the temperature exposure of the medications and stores and engage with key stakeholders to trial and apply new technologies and processes for the management of the cold chain.

Tert-butyl(2-ethylhexyl)monoperoxy carbonate (TBEHC) 95 mass% is intrinsically a very unstable substance that can induce self-decomposition even under normal atmospheric condition. During storage, TBEHC 95mass% can release an enormous amount of heat if the temperature is higher than the recommended storage temperature, due to the self-accelerating reaction having been ignited. In this study, TBEHC 95mass% was tested by differential scanning calorimetry (DSC) under five heating rates (1, 2, 4, 6, and 8 °C/min) and four isothermal conditions (120, 125, 130, and 135 °C) to evaluate the basic kinetic and safety parameters of time to maximum rate (TMR), self-accelerating decomposition temperature (SADT), and temperature of no return (TNR). Under runaway reaction TBEHC 95 mass% releases a great quantity of heat. This study establishes an important guiding principle for related manufacturing processes worldwide.

Fruit of three mango cultivars representing severe, moderate and slight chilling injury (CI) susceptibility, were stored at 5°C (chilling temperature) and 13°C (recommended storage temperature) for 0, 7, 14, 21, and 28 days. CI symptoms, hydrogen peroxide content and total antioxidant capacity (TAC) were determined both in the peel and the pulp next to the endocarp. 'Nam Dok Mai' mango developed CI in both the peel and the pulp. 'Chok Anan' developed CI only on the peel. No CI was found in 'Hongsawadee'. Mangoes stored at 5°C developed more CI symptoms on the peel than those stored at 13°C. However CI symptom in the pulp was higher at 13°C than at 5°C. After being transferred to room temperature, ripe mangoes developed more peel browning than unripe mangoes. However, lower CI symptom in the pulp was observed. In the peel, 'Nam Dok Mai' was found to have the highest level of total antioxidant capactiy, while 'Chok Anan' had the highest level of hydrogen peroxide. 'Hongsawadee' had the highest level of TAC in its pulp during cold storage but it was found to be the lowest once the fruit were transferred to room temperature. Despite the difference in chilling injury development among cultivars, tissues and ripening stages, no clear relationship between hydrogen peroxide content or TAC level in the three mango cultivars and chilling iniurv could be established.

The aims were: (1) to follow the freshness decay of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures (4.3, 8.1 and 15.5 degrees C) by applying traditional methods (microbiological counts, color evaluation, thiobarbituric acid assay TBA, headspace gas composition) and e-nose; (2) to model the decay kinetics to obtain information about the maximum shelf life as function of storage conditions. The minced beef, packaged in modified atmosphere was supplied by a manufacturer at the beginning of its commercial life. The study demonstrated the ability of the traditional methods to describe the kinetics of freshness decay. The modeling of the experimental data and the comparison with microbiological or chemical thresholds allowed the setting, for each index, of a stability time above which the meat was no longer acceptable. The quality decay of meat was also evaluated by the headspace fingerprint of the same set of samples by means of a commercial e-nose. A clear discrimination between "fresh" and "old" samples was obtained using PCA and CA, determining at each temperature a specific range of stability time. The mean value of the stability times calculated for each index was 9 days at 4.3 degrees C (recommended storage temperature), 3-4 days at 8.1 degrees C (usual temperature in household refrigerators) and 2 days at 15.5 degrees C (abuse temperature). Resolution of the stability times allowed calculation of mean Q(10) values, i.e. the increase in rate for a 10 degrees C increase in temperature. The results show that the Q(10) values from the traditional methods (3.6-4.0 range) overlapped with those estimated with e-nose and color indexes (3.4 and 3.9, respectively).

application/pdf, This study evaluated the stability of LAMP reagents when stored at 25C and 37C, and also assessed its detection efficiency on different DNA template preparations. Accordingly, LAMP using reagents stored at 25C and 37C amplified DNA of in vitro cultured T. b. brucei (GUTat 3.1) from day 1 to day 15 of reagent storage. There were no significant differences (P>0.05) in detection sensitivity of LAMP among the reagents stored at 25C, 37C and –20C (recommended storage temperature). LAMP using the reagents stored at above-mentioned temperatures amplified serially diluted DNAs (genomic DNA extracted by phenol-chloroform method, FTA card and hemolysed blood) of T. b. gambiense (IL2343) with high sensitivity. Reactions were conducted on the reagents stored from 1 day to 30 days. LAMP detection sensitivity was poor when fresh blood as DNA template was added directly into reactive solution. Results of this study demonstrated that LAMP has the potential to be used in field conditions for diagnosis of trypanosome infections without being affected by ambient temperatures of tropical and sub-tropical countries where trypanosomosis is endemic.

The colour of ‘Granny Smith’ apples, harvested from three orchards at two stages of maturity, was measured individually using the CIE L*a*b* system during storage in regular atmosphere at three temperatures: 1, 4 and 10 °C. A model was developed based on a simplified mechanism to describe the development of the apple colour during storage as affected by senescence (aging) and chilling injury. Monitoring of individual apples made it possible to include and to describe the biological variance of colour in batches of apples and to correct the colour of each apple individually for its own biological shift factor (biological age; random effect). The biological shift factor is related to the initial condition and range of colour change. The rate of the colour development was estimated in common (fixed effects) for all batches using non-linear mixed effects regression analysis. The variance accounted for by the developed model, including effects of temperature, harvest maturity and orchard location, was more than 95% on 3211 observations. The overall reaction rate constant of decolouration, combining the effects of senescence and chilling injury, was found to depend on temperature. The temperature that showed the lowest overall reaction rate of decolouration is 8 °C, which is in contrast with the currently recommended storage temperature for ‘Granny Smith’ apples.

Summary Film composition, temperature and humidity affect the oxygen transmission rates of some films used for the vacuum packaging of meat. Of the transparent films suitable for meat included in the investigation, those which include polyvinyl alcohol or polyvinylidene chloride offer the greatest barriers to oxygen. Oxygen transmission rates (OTR) at 3.5°C (i.e. near the recommended storage temperature for vacuum packed chilled meat) are only 5–15% of those at 25°C. High humidity increases the OTR of nylon based films, but the effect is less marked at 3.5°C than at 25°C. At 25°C the OTR reduces to rates expected at 75% r.h. within 50 hr of a change in relative humidity from 98 to 75%. Humidity has a negligible effect on the OTR of films containing PVDC. Shrinking of heat shrinkable films reduces the oxygen transmission rate approximately in proportion to the reduction in surface area. The practical implications of the findings are discussed. Relative humidities near 100% r.h. for OTR measurements probably closely simulate the r.h. conditions within cartons of vacuum packaged meat. OTR measured at 20–25°C do not indicate the performance of a film at 0°C, although they do provide a guide to the performance of a given film relative to alternative films of similar composition.

Summary Aim: To evaluate the stability and content homogeneity of a new freeze-dried and albumin-free formulation of recombinant streptokinase (SKr) that has recently been approved by the Cuban National Center for the Quality Control of Medicaments. Materials and methods: The new formulation was stored at the intended recommended storage temperature of 4 °C, and under accelerated storage conditions (37 °C). The stability of the product was also examined after reconstitution and storage at room temperature (28 °C) for 24 h. Samples were periodically subjected to biological activity assays (S-2251 chromogenic-substrate method or in vitro clot-lysis assay), sodium dodecyl sulphate/polyacrylamide gel electrophoresis (SDS/PAGE), pyrogen and sterility testing, abnormal toxicity screening, organoleptic evaluation, and measurement of residual moisture and pH. Results and discussion: Accelerated storage (37 °C) data showed biochemical stability of SKr throughout the 6-month study with activity, remaining between 90 and 110% of its nominal value (0·75 × 106 IU/mL). SDS/PAGE-determined purity showed that SKr remained above 97 %. Furthermore, the formulation was non-pyrogenic, non-toxic, sterile and organoleptically acceptable. Real-time storage data confirmed the excellent biochemical long-term (30 months) stability of the new formulation of SKr. Comparison with other freeze-dried preparations showed that the new formulation was organoleptically better. The formulation was stable after reconstitution and storage at 28 °C for 24 h. The content homogeneity of this new formulation was also satisfactory. Conclusions: This study demonstrated the stability and the content homogeneity of this formulation, despite the absence of albumin as stabilizer.

Models for predicting blueberry mass and firmness losses during distribution through supply chains were developed from storage studies. The models were then applied to each link in a typical supply chain for fresh produce. The initial mass and firmness at harvest and the time and temperature in the field were the values used for calculating the loss percentages for the first link. Inputs to subsequent links were the outputs from the previous links. Models and calculations were made in a computerized spreadsheet (Microsoft Excel). A noteworthy result of the model is the visibility of rapid mass losses when simulating short times at high temperature at an open dock and in a car. Also, the rapid initial decrease in mass and firmness indicates the importance of reducing delays before cooling. Finding the horizontal distance between the two curves shows the benefit of low temperatures. Similar models are being developed for other crops. INTRODUCTION In commercial handling, shelf life of produce may vary greatly from conditions found as ideal in laboratory studies. Supply chains rarely have the facilities to store each commodity under ideal conditions and requires handlers to make compromises. Inventory management and marketing determines how a product will be handled more than the conditions that would be best for the product (Prussia and Shewfelt, 1993). Fresh produce receives temperature abuse at varying degrees and various time periods across the different links of the supply chain. The temperature abuse makes the shelf life of the produce different than what is predicted based on laboratory studies at the recommended storage temperature of that particular fruit or vegetable. Paull (1999) questions the value of laboratory studies that do not approximate commercial practices and have led to unattainable recommendations for shelf life. Blueberries like other fresh produce pass through various links of a refrigerated or non-refrigerated supply chain from the farmer's field to the consumer's plate. Managers making decisions on storage times and temperatures do not have the tools necessary for determining how conditions at their link of the supply chain will affect the quality of blueberries when purchased or consumed. Quality management of fresh fruits and vegetables has been limited by the lack of mathematical models to predict quality changes during expected storage life (Thai et. al. 1991). Paull (1999) states the research needed for shelf life predictions is to include the knowledge of temperatures at which products are exposed. Nunes and Emond (2002) have developed quality curves for ‘Patriot’ cultivar blueberries as a function of the storage temperature. We have reached a time when managers of links in supply chains could have a simple tool where they can input the temperature histories of the product to predict changes in quality. Several software packages are available commercially to simulate production and distribution chains of food products. However most of them simulate a small part of the supply chain. Models, which could predict the mass, firmness or other shelf-life quality parameters of blueberries over the whole chain, based upon its temperature-time history, could not be found in literature. The objective of the present study was to develop a computerized model, which can simulate the mass and firmness of several cultivars of blueberries based upon their temperature histories. The model should be user friendly and Proc. Int. Conf. Quality in Chains Eds. Tijskens & Vollebregt Acta Hort. 604, ISHS 2003 180 run on widely available and affordable software for personal computers. MATERIAL AND METHODS The overall approach was to find reaction rates for changes in mass and firmness with one set of blueberries and then validate the resulting models with a second set. The resulting equations were then the basis of the simulation program for the whole supply chain. Modeling Mass and Firmness Changes for Selected Constant Temperatures Seven cultivars of blueberries were hand-harvested at typical commercial harvesting maturity level at the Horticulture Experimental Farms in Griffin, Georgia. The cultivars were Yadkin, Baldwin, Climax, Brightwell, Tifblue, Powderblue and Premier. Experiments began within one hour of harvest. The blueberries from a cultivar were randomly sorted into 4 treatments of 24 blueberries. Each measurement was of mass and firmness. Initial firmness and mass were measured and the treatments were placed into 1°C, 12°C, 22°C, and 32°C storage. The treatment stored at 32°C was measured every 12 hours, the treatment stored at 22°C was measured every 24 hours, 12°C was measured every 48 hours, and 1°C every 72 hours. Measurements continued until over 30% of a treatment became inedible or until firmness began increasing due to high water loss and the formation of raisin-like blueberries. The blueberries were stored in walk-in coolers, which were set at the temperatures desired for this study. All storage temperatures were monitored by data loggers and found to be within a range of +1°C of set temperature. Relative humidity of the air surrounding the fruit was maintained at 95% for all temperatures. Firmness (g/mm, force per unit deformation from force-deformation curves) of each fruit was measured non-destructively with a compression testing instrument, FirmTech II (Bioworks, Inc.) (Perkins et al, 2002). The instrument is designed to rapidly provide firmness values for small fruits such as cherries, blueberries and grapes. The instrument was set at a maximum compressive force of 150g and a minimum force of 50g. Load cell and table speed was set to 7mm/second and 0.28 rotations/minute respectively. Tests showed that the average coefficient of variation of the instrument was 1.7% for seven rubber balls whose firmness was measured 33 times under identical conditions. The berries were weighed to determine mass with a Mettler-Toledo PR 503 balance (Max mass 510g and resolution 0.001g). Mass measurements were taken before firmness measurements with the balance inside the 12°C walk-in cooler to minimize error from condensation. Linear regressions were applied to plots (not shown) of percentage mass and firmness verses time, for each storage temperature. These provided slopes for the percent rate of change for each temperature. The obtained slopes are given in Table 1 and Table 2. These slopes were then plotted against various respective temperatures (Figure 1 and Figure 2). Exponential regressions were applied to these plots and equations for modeling of mass and firmness loss were developed. A general linear equation (Thai et al., 1990) was adapted to model percent mass and firmness loss. The equation for mass can be written as: Mass (t) = Initial Mass (t=0) – ρ t (1) Where: t = time in hours ρ = rate of change Validation of the model Blueberries of all the seven cultivars were hand harvested at the UGA experiment station in Griffin. After harvesting, the blueberries were immediately placed in 1°C storage for transport to the laboratory. Experiments began within one hour of harvest. The blueberries from Climax and Premier cultivar were randomly sorted into two

Four Frankia-Casuarina endosymbiont strains were tested for their infectivity and effectiveness on C. equisetifolia plants after 1 d, 3 and 6 months of Frankia storage at 7, 28 and 40 degrees C as liquid-cultures and polyacrylamide gel (PAG)-immobilized inocula. At lower temperature the number of nodules was the same or higher than control for liquid inocula except after 6 months of storage. For the PAG-entrapped Frankia lower numbers of nodules were recorded due to the use of high Frankia titers. In general, the results showed comparable plant dry mass, total nitrogen, root to shoot and nodules to plant ratios at lower temperature treatments. Increasing time and temperature was accompanied with reduced infectivity and effectiveness on inoculated plants. No nodulation was scored on plants inoculated with liquid and PAG-entrapped inocula stored at 40 degrees C for 6 months; subsequently, plant growth was inhibited. The variations in results obtained for different strains and treatments lead to variations in plant nitrogen-fixing ability. The use of PAG as a carrier for different Frankia strains is suggested; the recommended storage temperature for PAG-immobilized Frankia in 7-28 degrees C for up to 3 months.

Organic peroxides are slightly stable substances that can self-decompose under favourable conditions. During storage there can be a loss of activity if the temperature is above the recommended storage temperature. At higher temperatures this decomposition is self-accelerating. Many peroxides, are extremely shock sensitive or unstable in pure form and are, therefore, only commercially available in diluted solution. In this work, the thermal stability of 44 compounds is evaluated. The method suggested here for predicting the self-accelerating decomposition temperature (SADT) is based on the numerical solution of the equations derived from the mass and energy balances coupled to a heuristics to recognise parameter sets that produce runaway.

The objective of this study was to test the hypothesis that water temperatures less than the lowest recommended storage temperature (10°C) for cucumbers could be used for hydrocooling without inducing chilling injury or negatively affecting storage life. Field cucumbers were hydrocooled with water at 1.5, 3.5, 6, 8 or 10.5°C until the internal cucumber temperature reached 12°C, or hydrocooled with water at 1.5°C until the internal cucumber temperature reached 1.7, 8 or 12°C. Cucumber temperature at harvest was : 20°C and the storage temperature was 12°C. Little or no visual symptoms of chilling injury were observed after 10‐12 days of storage. However, chlorophyll fluorescence measurements indicated some chilling stress at the membrane level in cucumbers hydrocooled with water at temperatures below 6°C and in cucumbers hydrocooled with water at 1.5°C until the internal product temperature was 1.7°C, as indicated by lower Fv:Fm values. Approximately one third of the cucumbers from all hydrocooling treatments developed rot. There were no significant differences in % marketable cucumbers or in % mass loss after 10 or 12 days of storage. These results suggest that cucumbers could be hydrocooled using water at temperatures below the recommended storage temperature of 10°C. However, it is not recommended to use water below 6°C or to cool the cucumbers below this temperature, due to increased risk of chilling injury as indicated by the chlorophyll fluorescence measurements. © 2000 Elsevier Science B.V. All rights reserved.

Cream cheese samples were analyzed to find out the effect of recommended storage temperature (4±1°C) and ambient room temperature (21±1°C) on pH, titratable acidity (% lactic acid), moisture content and microbial growth. Percent reduction in moisture content and increase in titratable acidity of cheeses were found to be directly proportional to the increase in storage period. There was a decrease in pH with progress in storage duration. Reduction was significantly higher (P≤0.05) in samples stored at 21±1°C as compared to those refrigerated (4±1°C). Sample 4 showed 41.03% reduction in moisture content and 39.73% increase in titratable acidity whereas, pH value was 3.39 at 21±1°C on 28th day. All these values were significant as compared to the control (P≤0.05). Increase in CFU/g of LAB was more at 21±1°C as compared to 4±1°C. Comparison of data of titratable acidity and CFU log 10 of lactic acid bacteria (LAB) shows direct relationship between microbial growth and titratable acidity. Species of Penicillium, Aspergillus, Cladosporium and unknown actinomycetes were isolated from the samples. Distribution and frequency occurrence of fungi were higher at ambient room temperature than at refrigerated temperature. Key words : Cream cheese, storage period, temperature, titratable acidity, microbial growth.

Evaluation of ex vivo innate immune responses requires the transport of blood to a laboratory for analyses. Storage temperature and duration are highly variable in the published literature. The objective of the present study was to establish recommended storage temperature and duration for blood before analysis of several ex vivo innate immune responses in vitro. Peripheral blood was collected from 8 clinically healthy, 12-mo-old Holstein heifers and stored either on ice or at ambient temperature for 1.5, 3.5, 5.5, 7.5, 9.5, and 24 h before conducting analyses for lipopolysaccharide stimulated whole blood tumor necrosis factor-α (TNF-α) secretion, neutrophil L-selectin expression, and neutrophil phagocytic and oxidative burst capacities when exposed to an Escherichia coli. L-Selectin expression was greater in neutrophils stored on ice as early as 1.5 h after blood collection. In addition, when neutrophils were stored on ice, L-selectin expression at 24 h was not different from that at 1.5 h after blood collection. Measures of innate immune cell function, including whole blood TNF-α secretion and neutrophil phagocytic and oxidative burst abilities, were decreased in blood stored on ice. Both TNF-α secretion and neutrophil oxidative burst intensity did not differ at 24 h compared with 1.5 h after blood collection when blood was stored at ambient temperatures. These data indicate that both storage temperature and duration influence measures of innate immune responses. Therefore, storage durations should be minimized and storage protocols kept consistent to reduce the influences of storage conditions on experimental results.

[510758-28-8] C30H30N10 (MW 530.63) InChI = 1S/C30H30N10/c1-4-10-25(11-5-1)16-38-22-28(31-34-38)19-37(20-29-23-39(35-32-29)17-26-12-6-2-7-13-26)21-30-24-40(36-33-30)18-27-14-8-3-9-15-27/h1-15,22-24H,16-21H2 InChIKey = WKGZJBVXZWCZQC-UHFFFAOYSA-N (reagent used as an accelerating ligand in Cu(I)-catalyzed azide–alkyne cycloaddition reactions) Physical Data: mp 146–148 °C.1 Solubility: sol most organic solvents; low solubility in highly polar solvents, almost insoluble in water. Form Supplied in: fluffy, white solid. Handling, Storage, and Precautions: keep stored in a cool, dry place. Recommended storage temperature is −20 °C. May be harmful if inhaled; may cause respiratory tract irritation; may be harmful if absorbed through skin; may cause skin irritation; may cause eye irritation; may be harmful if swallowed.2

[150529-93-4] C21H22N2O2 (MW 334.41) InChI = 1S/C21H22N2O2/c1-21(2,19-22-17(13-24-19)15-9-5-3-6-10-15)20-23-18(14-25-20)16-11-7-4-8-12-16/h3-12,17-18H,13-14H2,1-2H3/t17-,18-/m0/s1 InChIKey = JTNVCJCSECAMLD-ROUUACIJSA-N (reagent used as a chiral ligand in a wide array of metal-catalyzed asymmetric reactions) Physical Data: mp 56–58 °C. Solubility: sol alcohol, ether, and most organic solvents. Form Supplied in: pale yellow solid; widely available. Handling, Storage, and Precautions: avoid contact with skin and eyes. Avoid formation of dust and aerosols. Provide appropriate exhaust ventilation at places where dust is formed. Normal measures for preventive fire protection. Store in cool place. Keep container tightly closed in a dry and well-ventilated place. Recommended storage temperature: −20 °C.

Dez peças de paletas suínas sem pele e sem osso, pesando em média 1,6 kg, receberam injeção de salmoura (20% p.v -1) contendo cultura de Staphylococcus xylosus e permaneceram dentro de uma câmara durante 30 dias à temperatura de 4 a 9 °C e umidade de 55 a 45% controladas. Em seguida, foram embaladas a vácuo e armazenadas durante 120 dias a 10 °C. Desde o início da produção até o final do armazenamento, as amostras foram coletadas da superfície e da parte interna das peças de paleta suína, em triplicata, para realização das análises de atividade de água, pH, umidade e contagem da cultura de S. xylosus, com objetivo de caracterizá-las e verificar as possíveis associações com ações exercidas em outros produtos cárneos fermentados. Durante a etapa de armazenamento, os valores de umidade e pH obtidos na parte interna dos tratamentos ficaram dentro dos parâmetros recomendados para presunto curado. A cultura adicionada apresentou melhor desenvolvimento na parte interna da paleta. A temperatura de armazenamento recomendada para a paleta seria entre 5 e 10 °C, uma vez que os valores de pH foram maiores que 5,2 e os de a w menores que 0,91. Ten boned and skinned pork butts weighing about 1.6 kg were injected with brine (20% w.v -1) containing a pure culture of Staphylococcus xylosus, and were stored for 30 days in a chamber with controlled moisture (45 to 55%) and temperature (4 to 9 °C). After this period, the butts were vacuum-packed and stored at 10 °C for 120 days. Samples were taken in triplicate during processing and storage from the surface and internal parts of the cuts to test for water activity, pH, moisture and plate counting of pure culture, in order to characterize and associate the processed product with other fermented meat products. The internal moisture and pH of the cured, matured and fermented pork butts during storage fell within the range recommended for cured ham. The culture added to the product showed a better development in the internal portion of the pork cuts. The recommended storage temperature for the product was found to be 5 to 10 °C, since the pH values were higher than 5.2 and water activity lower than 0.91.

Background Proper storage and controlled distribution of biological disease modifying antirheumatic drugs (bDMARDs) is essential to ensure drug quality. Deviations from the manufacturers9 Summary of Product Characteristics (SmPC) recommended temperature range (2°C-8°C) at patients9 home may lead to protein aggregation which has been associated with an increased immunogenicity and formation of antibodies. This could result in decreased clinical efficacy and increased risk of adverse drug reactions. Objectives To evaluate whether patients9 home storage temperatures for bDMARDs comply with SmPC recommended storage temperature range. Methods This prospective observational follow-up study was conducted in eight Dutch outpatient pharmacies from December 2013 till January 2015. Consenting adult patients using bDMARDs (etanercept, adalimumab, golimumab, certolimumab pegol or abatacept) received their bDMARDs in the original package inserted in a sealbag containing a validated temperature logger. Patients were instructed to store their packages according to standard label instructions and to return the temperature logger(s) after use. Primary outcome was defined as the number of patients that stored their bDMARDs within the SmPC recommended temperature range without excursions longer than 48 hours below 2°C or above 8°C. Deviations from the SmPC recommended temperature range were further defined as 1) the frequency of episodes longer than 2 hours consecutive time below 0°C or above 25°C and 2) longest duration of a single episode below 0°C or above 25°C. Results 338 patients (mean age 52.4 (SD 13.5), 54.4% female) received 1309 temperature loggers in total. 278 (82.2%) patients (mean age 52.9 (SD 13.4), 52.0% female) returned in total 756 temperature loggers (57.8%). The majority (95.7%) of the patients were treated with etanercept or adalimumab. 79 patients (28.5%) stored their bDMARD within the SmPC recommended temperature range without excursions longer than 48 hours below 2°C or above 8°C (Figure 1). 23.4% of the patients stored one or more bDMARD packages for more than 2 hours consecutive time below 0°C (per package – frequency: 4 times [IQR 1–14], median longest duration: 7.2 hours [IQR 4.3–21.3], maximum duration: 46 days). 1.8% of patients stored bDMARDs above 25°C for episodes longer than 2 hours consecutive time (per package – median frequency: 1 time [IQR 1–2], median longest duration: 10.9 hours [IQR 6.1–33.9], maximum duration: 16 days). Conclusions The majority of patients do not store their bDMARDs within the SmPC recommended storage temperature range. To what extent moderate and extreme deviations in storage temperatures could affect product quality, influence efficacy and occurrence of side-effects of the bDMARDs needs further investigation. Disclosure of Interest None declared

A World Health Organization requirement for biological standards is that they should exhibit long-term stability at their recommended storage temperature. Thermal stability is usually predicted in accelerated thermal degradation studies, where ampoules of the lyophilized standard are stored at elevated temperatures for relatively short times before testing. To confirm the predicted thermal stability of the 2nd international standard of human interferon alpha 2b (IFN-alpha2b; 95/566), we tested the potency of the ampouled contents of this standard after 9 years storage at the customary storage temperature of -20 degrees C in comparison with ampoules of the IS which had been stored continuously at temperatures ranging from -150 degrees C to 56 degrees C. Since IFN-alpha2b potency estimates derived from the results of antiviral assays (AVA) showed high within-assay variability, we investigated a novel reporter gene assay (RGA) based on induction of secreted alkaline phosphatase (SEAP) for comparability and precision of such estimations. We show that this RGA generated comparable estimates with overall lower variation. Additionally, the SEAP conversion of p-nitrophenyl phosphate to yellow product could be followed kinetically. Absorbance readings were shown to increase with time in proportion with increasing concentration of IFN-alpha2b. When the time-dependent increments of absorbance were plotted graphically, the slopes of lines corresponded to concentration. This approach enabled single dilutions of IFN samples, identical in molecular structure to an IFN-alpha2b standard, to be used for potency estimates by interpolation of slope value against those of the standard at fixed concentrations. It appears attractive for high through-put potency testing of various R&D IFN-alpha2b samples.

In this paper we evaluated the influence of the protein concentration and a formulation vehicle on the stability of recombinant human Interferon alpha 2b (rhIFN-alpha2b) in solution. The effect of the protein content (from 1 to 100 MIU/ml) at 37 degrees C, showed that higher concentration of this cytokine protected against the loss of bioactivity (antiviral titration) better than the lower concentrations. In contrast, rhIFN-alpha2b at 50 and 100 MIU/ml decreased the SDS/PAGE- and RP-HPLC-determined purity faster than samples at 1 or 10 MIU/ml. According to these results, 10 MIU/ml rhIFN-alpha2b was the best choice to evaluate the influence of a formulation on the stability of this cytokine. Taking this into consideration, we studied the stability of a liquid and albumin-free formulation of this protein at the recommended storage temperature (5+/-3 degrees C) and under accelerated conditions (28+/-2 degrees C). Accelerated storage results showed an acceptable biochemical stability of the active ingredient throughout 2 months. Real-time storage data confirmed the good biochemical stability of this formulation for 30 months.

Experiments were conducted to evaluate the effects of the recommended storage temperature for celery (1.1°C) for various lengths of time on the mortality of the egg, larval, prepupal, and pupal stages of Liriomyza trifolii (Burgess). Mortality increased significantly ( P 97% leafminer mortality in heavily infested field-grown celery. I conclude that storage at 1.1°C for at least 16 days could be effective in controlling L. trifolii in shipped celery if no pupae are present between the petioles.

The purpose of this research was to study the variance in recommended storage temperature for platelets and to provide proper protection during transit. Tests were conducted in an environmental chamber designed to provide constant temperature with plus or minus .01 F fluctuation. An eleven-channel scanning telethermometer was used to measure temperature of the 25 ml aliquots of platelet-rich plasma. Platelet aggregation occurs at low temperatures even with agitation; however, aggregation is not considered to be a reliable means of measuring viability. Nevertheless, the degree of effectiveness of transfused platelets to improve hemostasis is dependent on their ability to circulate in the recipient. Consequently, investigators recommended different temperatures for processing and preparing platelets for storage based on a particular phase of the processing procedure. The real need for establishing a standard criterion for determining platelet viability is evidenced by the variance in temperatures recommended. Data are submitted describing packaging techniques which will provide maximum protection for platelets during transit based on the particular processing procedure used.