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Freezing temperatures induce dehydrative stress on plants, as water absorption in the root and water transport in the plant decreases. [2] Water in and between cells in the plant freezes and expands, causing tissue damage. Cold hardening is a process in which a plant undergoes physiological changes to avoid, or mitigate cellular injuries caused ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
In most cases, a pasteurization step is included to allow some beneficial microorganisms to remain in the growth substrate. [12] Specific time spans and temperatures required during stages 3–6 will vary respective to species and variety. Substrate composition and the geometry of growth substrate will also affect the ideal times and temperatures.
Hardiness of plants is defined by their native extent's geographic location: longitude, latitude and elevation. These attributes are often simplified to a hardiness zone. In temperate latitudes, the term most often describes resistance to cold, or "cold-hardiness", and is generally measured by the lowest temperature a plant can withstand.
In ecology, it is the difference between the water vapour pressure and the saturation water vapour pressure at a particular temperature. Unlike relative humidity , vapour-pressure deficit has a simple nearly straight-line relationship to the rate of evapotranspiration and other measures of evaporation.
A chilling unit in agriculture is a metric of a plant's exposure to chilling temperatures. Chilling temperatures extend from freezing point to, depending on the model, 7 °C (45 °F) or even 16 °C (60 °F). [3] Stone fruit trees and certain other plants of temperate climate develop next year's buds in the summer.
DIF is a greenhouse technique involving temperature control for the purpose of controlling plant internode length and thus elongation rates. DIF's effectiveness has led to a reduction in the need and use of chemical plant growth regulators. Although many common greenhouse plants do react strongly to -DIF, there are some plants which show little ...
A Tetra Pak ultra-pasteurization line. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
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