Journal of

  Abstract

 Background and Objectives

 According to our national standards, whole blood units are stored at 22 ± 2 ° C prior to processing. Since there has been no study about the quality of RBCs prepared after the storage of whole blood units at 22 ± 2 ° C in Iran, we decided to investigate the quality effect of whole blood stored for 8 and 24 hours at this temperature.

 Materials and Methods

 Twelve whole blood units in pediatric bags were collected and placed in the cooling plate box. After 8 and 24 hours, RBCs were produced from these stored units. Then, the bags were analyzed for hemolysis, 2, 3-diphosphoglycerate, lactate dehydrogenase, glucose, and sodium.

 Results

 Although a higher percentage of hemolysis, lactate dehydrogenase levels, and lower 2,3-DPG, sodium and glucose levels were determined in RBCs prepared after the 24-hour WB storing time, no significant differences, except for 2,3 DPG, were observed between 8-hour (205 ± 12) and 24-hour (113 ± 13) WB storing time periods.

 Conclusions

 Although storing whole blood at 22 ± 2 ° C for 24 hours prior to RBCs production had an impact on its quality, the property of prepared components is defined to be within an acceptable range of quality control.