Rice is sensitive to chilling stress, especially at the seedling stage. To elucidate the molecular genetic mechanisms of chilling tolerance in rice, comprehensive gene expressions of two rice genotypes (chilling-tolerant LTH and chilling-sensitive IR29) with contrasting responses to chilling stress were comparatively analyzed. Results revealed a differential constitutive gene expression prior t...

Chilling reduces the number of Campylobacter on pork meat. The humidity during chilling is expected to have an influence on the reduction of Campylobacter. In this study, bellies taken from carcasses before chilling have been inoculated either with a mixture of C. jejuni isolates or C.coli isolates and chilled with blast chilling or conventional chilling combined with two levels of relative hum...

Chilling effects on respiration during the recovery period were studied in two maize (Zea mays L.) cultivars differing in their tolerance to chilling: Penjalinan, a chilling-sensitive cultivar, and Z7, a chilling-tolerant cultivar. Both cultivars were exposed to 5 degrees C for 5 d, after which measurements were taken at 25 degrees C. Chlorophyll fluorescence analysis in dark-adapted leaves sho...

The effects of chilling on the photosynthesis of a chilling-resistant species, pea (Pisum sativum L. cv Alaska) and a chilling-sensitive species, cucumber (Cucumis sativus L. cv Ashley) were compared in order to determine the differences in the photosynthetic chilling sensitivity of these two species. For these experiments, plants were chilled (5 degrees C) for different lengths of time in the ...

A number of abiotic shocks (e.g. heat-shock) applied before chilling have previously been shown to increase the chilling tolerance of cucumber and rice seedlings and of tomato fruit. The subsequent rate of radicle growth after chilling of these seedlings is a sensitive measure of chilling injury as is the subsequent increase in ion leakage from chilled discs of tomato pericarp fruit tissue. Dat...

The effect of rapid chilling of pork carcasses on bacterial populations was examined. Two regimes of rapid chilling were applied: treatment 1 (at –31°C in the first 3 h of chilling, and then at 2–4°C till 8 h post-mortem) and treatment 2 (at –31°C in the first 3 h of chilling, and then at 2–4°C till 24 h post-mortem). Microbiological sampling of pork carcasses was obtained by swabbing. Swab sam...

Chilling is a common abiotic stress that leads to economic losses in agriculture. By comparing the transcriptome of Arabidopsis under normal (22 degrees C) and chilling (13 degrees C) conditions, we have surveyed the molecular responses of a chilling-resistant plant to acclimate to a moderate reduction in temperature. The mRNA accumulation of approximately 20% of the approximately 8,000 genes a...

Direct water immersion chilling is used widely in the poultry plants because of higher heat transfer rate. However, post-mortem state of poultry muscle, extent of water uptake by carcasses prior to deboning, and marination has been one of the largest sources of inconsistency in marinated product quality and has become a problem for producers of marinated broiler meat. The effect of Ultra-rapid ...

Insufficient chilling resulting from rising winter temperatures associated with climate warming has been an area of particular interest in boreal and temperate regions where a period of cool temperatures in fall and winter is required to break plant dormancy. In this study, we examined the budburst and growth of trembling aspen (Populus tremuloides Michx.), balsam poplar (Populus balsamifera L....