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Sample records for fresh-cut cantaloupe cucumis

  1. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole cantaloupe after wet steam treatment

    Science.gov (United States)

    Fresh-cut cantaloupes have been associated with outbreaks of Salmonelosis disease and the minimally processed fresh-cut fruits have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. In this study, we evaluated the effect of minimal wet steam t...

  2. Microbial safety and overall quality of cantaloupe fresh-cut pieces prepared from whole fruit after wet steam treatment

    Science.gov (United States)

    Fresh-cut cantaloupes have been associated with outbreaks of Salmonellosis. Minimally processed fresh-cut fruits have a limited shelf life because of deterioration caused by spoilage microflora and physiological processes. The objectives of this study were to use a wet steam process to 1) reduce ind...

  3. A Dual Filtration-Based Multiplex PCR Method for Simultaneous Detection of Viable Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus on Fresh-Cut Cantaloupe.

    Directory of Open Access Journals (Sweden)

    Ke Feng

    Full Text Available Fresh-cut cantaloupe is particularly susceptible to contamination with pathogenic bacteria, such as Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus. Therefore, development of rapid, yet accurate detection techniques is necessary to ensure food safety. In this study, a multiplex PCR system and propidium monoazide (PMA concentration were optimized to detect all viable pathogens in a single tube. A dual filtration system utilized a filtration membrane with different pore sizes to enrich pathogens found on fresh-cut cantaloupe. The results revealed that an optimized multiplex PCR system has the ability to effectively detect three pathogens in the same tube. The viable pathogens were simultaneously detected for PMA concentrations above 10 μg/ml. The combination of a nylon membrane (15 μm and a micro pore filtration membrane (0.22 μm formed the dual filtration system used to enrich pathogens. The achieved sensitivity of PMA-mPCR based on this dual filtration system was 2.6 × 103 cfu/g for L. monocytogenes, 4.3 × 10 cfu/g for E. coli O157:H7, and 3.1 × 102 cfu/g for S. aureus. Fresh-cut cantaloupe was inoculated with the three target pathogens using concentrations of 103, 102, 10, and 1 cfu/g. After 6-h of enrichment culture, assay sensitivity increased to 1 cfu/g for each of these pathogens. Thus, this technique represents an efficient and rapid detection tool for implementation on fresh-cut cantaloupe.

  4. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage.

    Science.gov (United States)

    Gil, María I; Aguayo, Encarna; Kader, Adel A

    2006-06-14

    The influences of processing and storage on the quality indices and nutritional content of fresh-cut fruits were evaluated in comparison to whole fruits stored for the same duration but prepared on the day of sampling. Fresh-cut pineapples, mangoes, cantaloupes, watermelons, strawberries, and kiwifruits and whole fruits were stored for up to 9 days in air at 5 degrees C. The postcutting life based on visual appearance was shorter than 6 days for fresh-cut kiwifruit and shorter than 9 days for fresh-cut pineapple, cantaloupe, and strawberry. On the other hand, fresh-cut watermelon and mango pieces were still marketable after 9 days at 5 degrees C. Losses in vitamin C after 6 days at 5 degrees C were spoil before any significant nutrient loss occurs.

  5. Impact of Listeria Inoculation and Aerated Steam Sanitization on Volatile Emissions of Whole Fresh Cantaloupes.

    Science.gov (United States)

    Forney, Charles F; Fan, Lihua; Bezanson, Gregory S; Ells, Timothy C; LeBlanc, Denyse I; Fillmore, Sherry

    2018-04-01

    Rapid methods to detect bacterial pathogens on food and strategies to control them are needed to mitigate consumer risk. This study assessed volatile emissions from whole cantaloupe melons (Cucumis melo) as an indicator of Listeria contamination and in response to steam vapor decontamination. Cantaloupe were inoculated with Listeria innocua, a nonpathogenic surrogate for L. monocytogenes, then exposed to 85 °C steam for 240 s (4 min) followed by rapid chilling and storage for 0, 7, 10, or 14 days at 4, 7, or 10 °C. Volatile emissions from whole melons were collected on Carbopack B/Carboxen 1000 headspace collection tubes and analyzed by gas chromatography-mass spectroscopy following thermal desorption. Introduction of L. innocua to cantaloupe rind resulted in a reduction of aromatic compound emission. However, this response was not unique to Listeria contamination in that steam vapor treatment also reduced emission of these compounds. As well, steam vapor treatment diminished the number of viable Listeria and indigenous microflora while causing physiological injury to melon rind. Heat treatment had no significant effects on flesh firmness, color, titratable acidity, or soluble solids, but the production of typical aroma volatiles during postharvest ripening was inhibited. No unique volatile compounds were detected in Listeria contaminated melons. While changes in volatile emissions were associated with Listeria inoculation, they could not be differentiated from heat treatment effects. Results indicate that volatile emissions cannot be used as a diagnostic tool to identify Listeria contamination in whole cantaloupe melons. The detection of pathogen contamination on fresh produce is a continuing challenge. Using a nondestructive screening method, the presence of surrogate Listeria innocua on fresh whole cantaloupes was shown to alter the emissions of aromatic volatiles from whole cantaloupes. However, these altered emissions were not found to be unique to Listeria

  6. Efeito do tipo de corte nas características físico-químicas e microbiológicas do melão 'cantaloupe' (Cucumis melo L. Híbrido hy-Mark minimamente processado Effect of type of cutting on the physical chemical and microbiological characteristics of 'Cantaloupe' melon (Cucumis melo L. Hybrid hy-Mark minimally processed

    Directory of Open Access Journals (Sweden)

    Ariane Cordeiro de Oliveira

    2007-08-01

    Full Text Available O objetivo deste trabalho foi avaliar o efeito de dois tipos de cortes (manual e mecânico nas características físico-químicas e microbiológicas do melão 'Cantaloupe' minimamente processado e refrigerado. Frutos com grau de maturação adequado foram selecionados, lavados, sanificados (200 ppm de cloro ativo/2 minutos e processados de acordo com o tipo de corte. Os frutos utilizados para o corte mecânico foram descascados em máquina descascadora e após a retirada das sementes, submetidos ao corte com auxílio de máquina de corte. Os destinados ao corte manual foram descascados e cortados com auxílio facas, colocados em imersão em solução de hipoclorito de sódio (20 ppm de cloro ativo por 30 segundos e acondicionados em embalagens flexíveis PET, armazenados a 4°C ± 1°C e avaliados a cada três dias por um período de 15 dias. Ao final dos experimentos, concluiu-se que para o processamento mínimo de melão 'Cantaloupe', o corte manual foi o mais indicado, por apresentar melhor estabilidade das características de cor, textura, pH, umidade e contagens microbiológicas durante o armazenamento.The purpose of this work was to evaluate the effect of two types of cutting (manual and mechanic on the physical-chemical and microbiological characteristics of processed and refrigerated 'Cantaloupe' melon. The fruits in the appropriate stage of ripening were selected, washed, sanitized (200ppm of active chlorine/2 minutes and processed in agreement with types of cutting. The fruits used for the mechanical cutting were cutting in peeling machine and after at retreat of the seeds, submitted to the cutting with aid of cutting machine. The fruits destined at manual cutting were peeled and cut with aid of knives, immerged in chlorinated water (20 mg.L-1 of active chlorine for 30 seconds and conditioned in PET flexible packing, stored at 4°C ± 1°C and were carried out each three days during 15 days. At the end of the experiments it was

  7. Development and validation of a mathematical model for growth of pathogens in cut melons.

    Science.gov (United States)

    Li, Di; Friedrich, Loretta M; Danyluk, Michelle D; Harris, Linda J; Schaffner, Donald W

    2013-06-01

    Many outbreaks of foodborne illness associated with the consumption of fresh-cut melons have been reported. The objective of our research was to develop a mathematical model that predicts the growth rate of Salmonella on fresh-cut cantaloupe over a range of storage temperatures and to validate that model by using Salmonella and Escherichia coli O157:H7 on cantaloupe, honeydew, and watermelon, using both new data and data from the published studies. The growth of Salmonella on honeydew and watermelon and E. coli O157:H7 on cantaloupe, honeydew, and watermelon was monitored at temperatures of 4 to 25°C. The Ratkowsky (or square-root model) was used to describe Salmonella growth on cantaloupe as a function of storage temperature. Our results show that the levels of Salmonella on fresh-cut cantaloupe with an initial load of 3 log CFU/g can reach over 7 log CFU/g at 25°C within 24 h. No growth was observed at 4°C. A linear correlation was observed between the square root of Salmonella growth rate and temperature, such that √growth rate = 0.026 × (T - 5.613), R(2) = 0.9779. The model was generally suitable for predicting the growth of both Salmonella and E. coli O157:H7 on cantaloupe, honeydew, and watermelon, for both new data and data from the published literature. When compared with existing models for growth of Salmonella, the new model predicts a theoretic minimum growth temperature similar to the ComBase Predictive Models and Pathogen Modeling Program models but lower than other food-specific models. The ComBase Prediction Models results are very similar to the model developed in this study. Our research confirms that Salmonella can grow quickly and reach high concentrations when cut cantaloupe is stored at ambient temperatures, without visual signs of spoilage. Our model provides a fast and cost-effective method to estimate the effects of storage temperature on fresh-cut melon safety and could also be used in subsequent quantitative microbial risk

  8. Caractéristiques physiques de la production du melon cantaloup Cucumis melo L., cultivé sous serre

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    Hannachi, C.

    1994-01-01

    Full Text Available Physical Characteristics Of Muskmelon Production, Cucumis melo L., Cultivated Under Greenhouse- Tunisia. Seven varieties of cantaloup muskmelon (Pancha, Sugdor, Supersprint, F^6802, Gallicum, Polidor, Pallas were cultivated in plastic house and tested for yield and fruit quality (fruit weight, index of refraction, thickness of flesh. Supersprint, Pancha and Sugdor were the more productive varieties. Their early yield represents 61 %, 62 %> and 53 %> of total yield : 4, 2 ; 5, 2 and 5, 7 kg/m2 respectively. Fruits had a commercial weight of more than 500 g and an acceptable gustative quality ; IR> 10. Fruit weight was positively correlated with viable seed number (pancha : IR was appreciated for Pancha, Sugdor and F^802 (IR> 12. The flesh of these three varieties was well developped, and it was probably influenced by the important seed number (523-610 seeds/fruit. It was 3 cm wide and 6 times as thick as the cortex (0, 5 cm. Pancha was significantly distinguished from others by the fruit number (6 fruits/plant. The introduction of honey bees may improve pollination of flowers and allowed to exploit better its potentialities.

  9. Cantaloupe melon ( Cucumis melo L. conservation using hydrocooling

    Directory of Open Access Journals (Sweden)

    Edna Maria Mendes Aroucha

    2016-04-01

    Full Text Available ABSTRACT Maintaining cantaloupe melon at field temperature impairs conservation as it speeds up cell metabolism and transpiration, and, consequently, reduces shelf life. This study aimed to evaluate the conservation of Torreon hybrid cantaloupe using the hydrocooling treatment. Fruits were harvested at the commercial maturity stage (60 days after planting, in the morning, at the Nova California Farm, municipality of Mossoró-RN, in September 2007. One set of fruit was immersed in chilled water at 5 ºC for 5 min, at the packing house, while the remaining set was not hydro cooled. Then, both sets (treated and untreated with hydrocooling were pre-cooled in air forced tunnels at 7 ºC, until the temperature in the pulp reached 10 ºC. Both fruit sets were stored for 0, 14, 21, 28 and 35 days under modified atmosphere at 3 ± 1 oC and 90 ± 5% RH. After each storage period, the fruits were incubated in an atmosphere-controlled chamber at 20 ± 2 oC and 80 ± 5% de RH, for seven days. The following characteristics were evaluated: external and internal appearance, mass loss, soluble solids, firmness and titrable acidity. The experiment was arranged in a completely randomized split-plot design with four replications of three fruits. The plots consisted of the hydrocooling conditions (with and without fruit soaking in chilled water, and the sub-plots consisted of the storage times (0, 14, 21, 28 and 35 days.The treatment with hydrocooling was efficient in keeping the firmness and soluble solids of the fruits and shortened the pre-cooling time in the cooling tunnel. However, hydrocooling did not increase fruit shelf-life.

  10. Modulation of aroma volatiles and phytochemical quality of fresh-cut melon (Cucumis melo L.) by oxygen levels, 1-methylcyclopropene and lysophosphatidylethanolameine

    OpenAIRE

    Amaro, Ana Luísa Leite Fernandes

    2012-01-01

    Current fresh-cut technologies are effective in the effort of maintaining visual quality during the fresh-cut fruit supply chain. However, studies on extended shelf life based on appearance attributes or microbial stability have neglected the understanding of the effect of processing technologies and conservation techniques in the aromatic, nutritional, and functional properties of processed fruit. Three technologies were evaluated for their effects on quality of fresh-cut melon, with emphasi...

  11. Appearance and overall acceptability of fresh-cut cantaloupe pieces from whole melon treated with wet steam process

    Science.gov (United States)

    Minimally processed fresh-cut fruits have a limited shelf-life because of deterioration caused by spoilage microflora and changes in physiological processes. Whole melons were inoculated with 7 log CFU/ml of each bacterium (Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes) and then t...

  12. Internalization of Listeria monocytogenes in cantaloupes during dump tank washing and hydrocooling

    Science.gov (United States)

    Recent listeriosis outbreaks and recalls associated with cantaloupes urge for studies to understand the mechanisms of cantaloupe contamination by Listeria monocytogenes. Postharvest practices such as washing and hydrocooling were suggested to facilitate the contamination of fresh fruits by human pat...

  13. Internalization of Listeria monocytogenes in cantaloupes during dump tank washing and hydrocooling.

    Science.gov (United States)

    Macarisin, Dumitru; Wooten, Anna; De Jesus, Antonio; Hur, Minji; Bae, Seonjae; Patel, Jitendra; Evans, Peter; Brown, Eric; Hammack, Thomas; Chen, Yi

    2017-09-18

    Recent listeriosis outbreaks and recalls associated with cantaloupes urge for studies to understand the mechanisms of cantaloupe contamination by Listeria monocytogenes. Postharvest practices such as washing and hydrocooling were suggested to facilitate the contamination of fresh fruits by human pathogens. This study assessed the potential of L. monocytogenes internalization into cantaloupes during dump tank washing and immersion-type hydrocooling in water contaminated with L. monocytogenes. The effect of cantaloupe cultivar, water temperature, and harvesting technique on L. monocytogenes internalization was also evaluated. Full slip (cantaloupe without any residual stem) Western and Eastern cultivar cantaloupes were pre-warmed to 42°C (to imitate peak-high field temperatures of freshly harvested cantaloupes) and then immersed in water at 6°C and 18°C containing 4 and 6logCFU/ml of L. monocytogenes. Clipped (cantaloupe with short stem residues obtained by clipping the stem at harvest) Western and Eastern cantaloupes were pre-warmed to 42°C and then immersed in water at 6°C containing 6logCFU/ml of L. monocytogenes. Additionally, full slip and clipped Western cantaloupes were equilibrated to 18°C and then immersed in water at 18°C containing 6logCFU/ml of L. monocytogenes (isothermal immersion without temperature differential). Water containing L. monocytogenes infiltrated both full slip and clipped cantaloupes through the stems/stem scars and was then distributed along the vascular system in hypodermal mesocarp reaching the calyx area of the fruit. The current study demonstrated that, under experimental conditions, L. monocytogenes can internalize into cantaloupes during immersion in water contaminated by L. monocytogenes, both in the presence and absence of temperature differential, and that temperature differential moderately enhanced the internalization of L. monocytogenes. The incidence and levels of L. monocytogenes internalized in the middle

  14. Recovery of surface bacteria from and surface sanitization of cantaloupes.

    Science.gov (United States)

    Barak, Jeri D; Chue, Bryan; Mills, Daniel C

    2003-10-01

    Practical, effective methods that could be implemented in a food service establishment (restaurant or delicatessen) for the surface sanitization of cantaloupes were microbiologically evaluated. Cantaloupes (Cucumis melo L. var. reticulates) were immersed in an inoculum containing Salmonella enterica serovar Poona or Pantoea agglomerans at ca. 10(4) to 10(5) CFU/ml. An efficient method for the recovery of bacteria from the cantaloupe surface was developed and validated. The method consisted of washing the entire melon with Butterfield's buffer containing 1% Tween 80 in a plastic bag placed inside a plastic pail affixed to an orbital shaker. Levels of S. enterica Poona recovered by washing the entire melon were significantly higher than those recovered by the more common laboratory method of blending the rind. P. agglomerans can be used as a non-pathogenic proxy for S. enterica Poona. A three-compartment surface sanitization method consisting of washing with an antimicrobial soap solution, scrubbing with a brush in tap water, and immersion in 150 ppm of sodium hypochlorite reduced the initial level of recoverable viable bacteria by 99.8%. When examined separately, scrubbing with a vegetable brush in tap water, washing with soap, and dipping in chlorine were found to reduce the bacterial load by 70, 80, and 90%, respectively.

  15. Antimicrobial packaging for fresh-cut fruits

    Science.gov (United States)

    Fresh-cut fruits are minimally processed produce which are consumed directly at their fresh stage without any further kill step. Microbiological quality and safety are major challenges to fresh-cut fruits. Antimicrobial packaging is one of the innovative food packaging systems that is able to kill o...

  16. Systematic Study of the Content of Phytochemicals in Fresh and Fresh-Cut Vegetables

    Directory of Open Access Journals (Sweden)

    María Isabel Alarcón-Flores

    2015-05-01

    Full Text Available Vegetables and fruits have beneficial properties for human health, because of the presence of phytochemicals, but their concentration can fluctuate throughout the year. A systematic study of the phytochemical content in tomato, eggplant, carrot, broccoli and grape (fresh and fresh-cut has been performed at different seasons, using liquid chromatography coupled to triple quadrupole mass spectrometry. It was observed that phenolic acids (the predominant group in carrot, eggplant and tomato were found at higher concentrations in fresh carrot than in fresh-cut carrot. However, in the case of eggplant, they were detected at a higher content in fresh-cut than in fresh samples. Regarding tomato, the differences in the content of phenolic acids between fresh and fresh-cut were lower than in other matrices, except in winter sampling, where this family was detected at the highest concentration in fresh tomato. In grape, the flavonols content (predominant group was higher in fresh grape than in fresh-cut during all samplings. The content of glucosinolates was lower in fresh-cut broccoli than in fresh samples in winter and spring sampling, although this trend changes in summer and autumn. In summary, phytochemical concentration did show significant differences during one-year monitoring, and the families of phytochemicals presented different behaviors depending on the matrix studied.

  17. Inheritance of fresh-cut fruit quality attributes in Capsicum

    Science.gov (United States)

    The fresh-cut fruit and vegetable industry has expanded rapidly during the past decade, due to freshness, convenience and the high nutrition that fresh-cut produce offers to consumers. The current report evaluates the inheritance of postharvest attributes that contribute to pepper fresh-cut product...

  18. Functional method implementation of post-crop conservation of melon cantaloupe, using ionizing radiation as quality control technique in productive chain; Implantacao de metodo funcional de conservacao pos-colheita de meloes cantaloupe, utilizando as radiacoes ionizantes como tecnica de controle de qualidade na cadeia produtiva

    Energy Technology Data Exchange (ETDEWEB)

    Siqueira, Alessandra A.Z. Cozzo de; Matraia, Clarice; Walder, Julio Marcos M. [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Dept. de Irradiacao de Alimentos e Radioentomologia]. E-mail: aazcozzo@cena.usp.br; Spoto, Marta H.F.; Silva, Paula P.M. da; Maretti, Marina S. [Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao

    2005-07-01

    The Brazilian fruit culture is an alternative to minimize the lack-of-food problem using management and post harvest appropriate techniques. Gamma radiation technology is a possible technique used for food, enlarging its shelf-life, eliminating pathogenic microorganisms and in the quarantine treatment. The irradiation with seven doses (150,300,450,600,750 and 900 Gy) was used in Cantaloupe melon (Cucumis melon var. Cantaloupensis) aiming to establish the minimum, maximum and ideal doses, according to Brazilian laws, analyzing weight, color, firmness, pulp and juice quantity and sensory aspects, using the Difference Control Test. The results indicate that storage influenced significantly the weight, color and pulp quantity parameters. Doses higher than 450 Gy however influenced the firmness, juice quantity and sensory aspects characteristics. These results are indicating that the minimum dose was 150 Gy, the maximum dose was 900 Gy and the ideal dose for the quarantine treatment and to increase shelf-life of the Cantaloupe melon was 450 Gy. The data obtained allowed us to conclude that the ionizing radiation can increase the shelf-life of the Cantaloupe melon using doses up to 450 Gy making it proper to exportation. (author)

  19. Functional method implementation of post-crop conservation of melon cantaloupe, using ionizing radiation as quality control technique in productive chain

    International Nuclear Information System (INIS)

    Siqueira, Alessandra A.Z. Cozzo de; Matraia, Clarice; Walder, Julio Marcos M.; Spoto, Marta H.F.; Silva, Paula P.M. da; Maretti, Marina S.

    2005-01-01

    The Brazilian fruit culture is an alternative to minimize the lack-of-food problem using management and post harvest appropriate techniques. Gamma radiation technology is a possible technique used for food, enlarging its shelf-life, eliminating pathogenic microorganisms and in the quarantine treatment. The irradiation with seven doses (150,300,450,600,750 and 900 Gy) was used in Cantaloupe melon (Cucumis melon var. Cantaloupensis) aiming to establish the minimum, maximum and ideal doses, according to Brazilian laws, analyzing weight, color, firmness, pulp and juice quantity and sensory aspects, using the Difference Control Test. The results indicate that storage influenced significantly the weight, color and pulp quantity parameters. Doses higher than 450 Gy however influenced the firmness, juice quantity and sensory aspects characteristics. These results are indicating that the minimum dose was 150 Gy, the maximum dose was 900 Gy and the ideal dose for the quarantine treatment and to increase shelf-life of the Cantaloupe melon was 450 Gy. The data obtained allowed us to conclude that the ionizing radiation can increase the shelf-life of the Cantaloupe melon using doses up to 450 Gy making it proper to exportation. (author)

  20. A SURVEY OF SIZES AND WEIGHTS OF BEMISIA TABACI(HOMOPTERA: ALEYRODIDAE)B BIOTYPE LIFE STAGES FROM FIELD GROWN COTTON AND CANTALOUPES

    Institute of Scientific and Technical Information of China (English)

    Chang-chiChu; JamesS.Buckner; KamilKarut; ThomasP.Freeman; DennisR.Nelson; ThomasJ.Henneberryl

    2003-01-01

    Size and weight measurements were made for all the life stages of Bemisia tabaci (Gennadius) B biotype from field grown cotton ( Gossypium hirsutum L. ) and cantaloupe ( Cucumis melo L., var. cantalupensis )in Phoenix, AZ and Fargo, ND, USA in 2000 and 2001. Nymphal volumes were derived from the measurements.The average nymphal volume increase for settled 1 st to the late 4th instar was exponential. The greatest increase in body volume occurred during development from the 3rd to early 4th instar. Nymphs on cotton leaves were wider,but not longer compared with those on cantaloupe. Ventral and dorsal depth ratios of nymphal bodies from 1st tolate 4th instars from cantaloupe leaves were significantly greater compared with those from cotton leaves. During nymphal development from 1st to 4th instar, the average (from the two host species) ventral body half volume in-creased by nearly 51 times compared with an increase of 28 times for the dorsal body half volume. Adult female and male average lengths, from heads to wing tips, were 1 126 μm and 953 μm, respectively. Average adult fe-male and male weights were 39 and 17 μg, respectively. Average widths, lengths, and weights of eggs from cottonand cantaloupe were, 99 μm, 197 μm, and 0.8 μg, respectively. Average widths, lengths, and weights for exu-viae of non-parasitized nymphs from both cotton and cantaloupe were 492 μm, 673 μm, and 1.20 μg, respective-ly; and widths, lengths, and weights of parasitized nymph exuviae were 452 μm, 665 μm, and 3.62 μg, respec-tively. Both exuviae from non-parasitized and parasitized nymphs from cotton leaves were wider, longer, and heavier than those from cantaloupe leaves.

  1. On-line fresh-cut lettuce quality measurement system using hyperspectral imaging

    Science.gov (United States)

    Lettuce, which is a main type of fresh-cut vegetable, has been used in various fresh-cut products. In this study, an online quality measurement system for detecting foreign substances on the fresh-cut lettuce was developed using hyperspectral reflectance imaging. The online detection system with a s...

  2. Storage and irradiation of Cucumis pollen and their influence on pollen vitality

    International Nuclear Information System (INIS)

    Oost, E.H.; Nijs, A.P.M. den

    1979-01-01

    In connection with an interspecific hybridization programme and a mentor pollen experiment in Cucumis, the optimal storage conditions and in vitro germination medium for both fresh and irradiated pollen of the cultivated cucumber and two wild African Cucumis species have been searched for. (Auth.)

  3. Respiration rate and ethylene production of fresh cut lettuce as affected by cutting grade

    Directory of Open Access Journals (Sweden)

    J. MARTÍNEZ

    2008-12-01

    Full Text Available For designing optimal polymeric films for modified atmosphere packaging of whole heads as well as for minimally fresh processed (fresh-cut Iceberg lettuce ‘Coolguard’, the effect of several cutting grades on respiration rate (RR and ethylene production at 5ºC was studied. According to common industrial practices cutting grades less than 0.5 cm, between 0.5 and 1 cm, and 2 cm length were selected. Results from four experiments were compared to those obtained for whole heads in which a homogenous range of 6 to 8 ml CO2 kg-1 h-1 in RR was found. Compared to whole heads, in fresh-cut lettuce the RR was 2-fold higher. The lowest cutting grade showed the highest respiration rate, and no significant differences in RR among lettuce pieces of intermediate and the highest grades were found. No ethylene production was detected in whole heads, while in minimally processed lettuce pieces only traces were found. For avoiding risks of anaerobic respiration and excessive CO2 levels within packages containing fresh-cut lettuce pieces lower than 0.5 cm length, films with relatively high O2 permeability like standard polypropylene or low-density polyethylene must be selected.;

  4. Modelling RGB colour aspects and translucency of fresh-cut tomatoes

    NARCIS (Netherlands)

    Moreira Lana, M.; Tijskens, L.M.M.; Kooten, van O.

    2006-01-01

    Translucency is one of the major problems in fresh-cut fruit. This phenomenon seriously limits the use of fruit by the fresh-cut industries. Techniques for measuring translucency in this kind of product are not readily available. As a consequence, the processes that are important in the development

  5. Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes

    NARCIS (Netherlands)

    Moreira Lana, M.; Tijskens, L.M.M.; Kooten, van O.

    2005-01-01

    To investigate the changes in total antioxidant activity of fresh-cut tomato during storage, tomato fruits harvested at three different stages of maturity were cut into 7-mm thick slices and stored at 5°C. Intact (control) fruits were stored in the same conditions. The antioxidant activity was

  6. Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes

    NARCIS (Netherlands)

    Moreira Lana, M.; Tijskens, L.M.M.

    2006-01-01

    To investigate the changes in total antioxidant activity of fresh-cut tomato during storage, tomato fruits harvested at three different stages of maturity were cut into 7-mm thick slices and stored at 5 °C. Intact fruits were stored in the same conditions as a control. The antioxidant activity was

  7. Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing.

    Science.gov (United States)

    Grasso, Elizabeth M; Uribe-Rendon, Roberto M; Lee, Ken

    2011-01-01

    During the past decade there were more than 50 reported outbreaks involving leafy green vegetables contaminated with foodborne pathogens. Leafy greens, including cabbage, are fresh foods rarely heated before consumption, which enables foodborne illness. The need for improved safety of fresh food drives the demand for nonthermal food processes to decrease the risk of pathogens while maintaining fresh quality. This study examines the efficacy of electron-beam (e-beam) irradiation in decreasing indigenous microflora on fresh-cut cabbage and determines the optimal dosage to pasteurize fresh-cut cabbage inoculated with Escherichia coli K-12. Fresh-cut cabbage (100 g) was inoculated with ∼8 log E. coli K-12 and e-beam irradiated at doses of 0, 1.0, 2.3, or 4.0 kGy. At 2.3 kGy there was 7-log reduction of E. coli K-12 in the fresh-cut cabbage. The D(10)-value for E. coli K-12 in fresh-cut cabbage was 0.564 kGy. E-beam irradiation is thus a viable nonthermal treatment that extends the shelf life and increases the safety of fresh cabbage by reducing or eliminating indigenous microflora and unwanted pathogens.

  8. The use of gamma radiation aiming to post harvest conservation of Cantaloupe melon (Cucumis melo L. var. Cantaloupensis);Utilizacao de radiacao gama em meloes cantaloupe (Cucumis melo L. var. Cantaloupensis) como tecnica de conservacao pos-colheita

    Energy Technology Data Exchange (ETDEWEB)

    Siqueira, Alessandra Aparecida Zilio Cozzo de

    2007-07-01

    Although Brazilian fruit culture has been growing in the international market, the fruit quality and the post harvest technology have not been improved properly. In Brazil, fruit nutritional factors are very important because of their potential to provide suitable nutrients for a significant part of the Country population. Some post harvest technologies, such as ionizing radiation, can keep the physical, chemical, nutritional and sensorial characteristics of the natural fruit, improving the quality of the fruits in the market. This work evaluated the effects of Cobalt 60 irradiation in Cantaloupe melon, aiming the post harvest conservation during 7 days of storage, at a temperature ranging from 20 to 22 deg C. The doses of irradiation were set to 0, 150, 300, 450, 600, 750 and 900 Gy, based on the multiple of 150 Gy quarantine dose, aiming to establish the lowest, the highest and the ideal doses. Afterwards, physical, chemical and nutritional characteristics of irradiated fruit were checked and, finally, the sensorial characteristics through acceptability test. Results indicated that the doses higher than 450 Gy affected firmness, pulp yield and color (L and a{sup *}) parameters. Nevertheless, analyzing physical, chemical and nutritional parameters, doses of 450 and 900 Gy kept pH, tetrable acidity, soluble solids, color (a{sup *} and b{sup *}), chlorophyll and carotenoids, phenolic compounds, respiratory rate and ethylene level. The storage period was the most important factor that affected the quality of the fruit, despite of the radiation doses. Based on the acceptability test, the best evaluated fruits were from the treatments of 450 and 900 Gy. This work allowed to conclude that fruit radiation is an appropriate technology for Cantaloupe melon post harvest conservation, but it is necessary to be used in combination with other technologies, especially to fungi control. (author)

  9. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

    Science.gov (United States)

    The objective of this study was to investigate and evaluate the effects of high hydrostatic pressure (HHP) applied to cantaloupe puree (CP) on microbial loads and product quality during storage for 10 days at 4 degrees C. Freshly prepared, double sealed and double bagged CP (ca. 5 g) was pressure tr...

  10. Survival and growth populations of Salmonella transferred from melon rind surfaces to cantaloupe, honeydew, and watermelon pulps during preparation

    Science.gov (United States)

    Consumers are eating more fresh vegetable and fruit due to nutritional and health-related benefits. Whole melons (cantaloupes, honeydew and watermelons) are of particular interest because of their nutrient contents. However, they are frequently contaminated with foodborne pathogens. Conditions neces...

  11. Analytical and Mathematical Determination of Shelf-life of Fresh-cut Red Cabbage

    Directory of Open Access Journals (Sweden)

    Fulya Şimşek

    2017-04-01

    Full Text Available Fresh-cut fruits and vegetables have longer shelf lives when appropriate packaging materials having proper permeability properties are used. For this reason eight different packaging materials having different permeability properties were used and it was aimed to determine the appropriate packaging material and analytical and mathematical shelf lives of fresh cut red cabbage. Head space analysis, microbiological and sensorial analysis together with pH, weight loss (% and colour analysis were performed. As a result of the study, it was determined that low density polyethylene (LDPE film having 20 µm of thickness and 12276 cc/m2-day of oxygen permeability was determined as the most suitable packaging material for packaging of fresh-cut red cabbage. Mathematical microbiological shelf life was determined as 12.33 days and both analytical microbiological and sensorial shelf lives were determined as 12 days. It was shown that Gompertz equation can be used in determination of microbiological shelf life of fresh-cut red cabbage since the analytical and mathematical shelf life results fit to each other. Also, the equation that can be used in calculation of shelf life of fresh-cut red cabbage when packaged with AYPE film having 12276 cc/m2-day oxygen permeability was determined as log(Nt/N0 = 6,83 × exp{-exp{[(0,80*e(6,83-t/6,83]+1}}.

  12. Calidad de melón cantaloupe ( Cucumis melo cubierto con una película comestible de alginato - hpmc - parafina

    Directory of Open Access Journals (Sweden)

    Ma Concepción Reyes-Avalos

    2017-01-01

    Full Text Available Introducción : El melón es un fruto que tiene un corto periodo de almacenamiento. Una alternativa para extender este periodo es el uso de películas comestibles. En el presente estudio se evaluó el efecto de la aplicación de una película comestible de alginato de sodio - hidroxipropilmetilcelulosa - parafina (ALG - HPMC - PAR, sobre la calidad de melón Cantaloupe durante dos tipos de almacenamiento. Método : Frutos de melón Cantaloupe se cubrieron con una película comestible de alginato - hidroxipropilmetil celulosa - parafina (ALG - HPMC - PAR, y no cubiertos (CONTROL. Los melones se almacenaron por 21 días a 5ºC y 95% de humedad relativa (Hr. Cada siete días, los frutos se sometieron a análisis de índice de daños por frío, pérdida de peso, textura, y concentración de CO 2 y etileno d e la atmósfera interna del fruto. Además, para simular manejo comercial, al término de cada periodo de siete días en refrigeración, una muestra de melones era extraída del frigorífico y expuesta a condiciones ambientales de temperatura y humedad relativa ( 25ºC y 21 - 25% respectivamente durante tres días (almacenamiento combinado, y medidos los parámetros anteriormente mencionados. Resultados : La aplicación de la película comestible provocó que los frutos cubiertos tuvieran una mayor concentración de CO 2 y menor concentración de etileno en la atmósfera interna del fruto, contribuyendo a que los melones cubiertos mantuvieron su calidad por un mayor tiempo de almacenamiento, manteniéndose más firmes, con menor pérdida de peso y sufrir menor índice de daños por frío con respecto los frutos control. Discusión : Los resultados demuestran la factibilidad de la aplicación de películas comestibles para mantener la calidad del melón Cantaloupe almacenado en refrigeración y en almacenamiento combinado.

  13. Cucurbits [Cucumber, melon, pumpkin and squash

    Science.gov (United States)

    The focus of this chapter is on the edible members of the Cucurbitaceae family. The three important food-grade cucurbit genera Citrullus, Cucumis, and Cucurbita include the species Citrullus lanatus watermelons), Cucumis melo (cantaloupes and other sweet melons), Cucumis sativa (cucumbers and pick...

  14. Post-harvest decay in fresh-cut lettuce

    Science.gov (United States)

    Shelf-life of fresh-cut lettuce was assessed in two mapping population (Salinas 88 x La Brillante, and Pavane x Parade. The most significant QTL was detected in both populations on linkage group 4. This QTL was detected in seven experiments grown in different environments. Molecular markers are bein...

  15. Fluorescence hyperspectral imaging technique for the foreign substance detection on fresh-cut lettuce

    Science.gov (United States)

    Nondestructive methods based on fluorescence hyperspectral imaging (HSI) techniques were developed in order to detect worms on fresh-cut lettuce. The optimal wavebands for detecting worms on fresh-cut lettuce were investigated using the one-way ANOVA analysis and correlation analysis. The worm detec...

  16. Quality of fresh-cut strawberry

    OpenAIRE

    Costa,Franciscleudo B; Duarte,Priscila S; Puschmann,Rolf; Finger,Fernando L

    2011-01-01

    The aim of this work was to study the physical, chemical, physiological and microbiological changes during the flow chart of fresh-cut strawberry. Strawberry cvs. Camarosa, Dover and Tudla, derived from experimental area of the Universidade Federal de Viçosa, were selected by color (red ¾) and absence of wound. Afterwards, the minimal processing was evaluated, as follows: fast cooling, water and ice, removal of the calyx followed by conservation at 5±0.5°C and 90-95% RH for 13 days, sanitatio...

  17. Accuracy, reliability, and timing of visual evaluations of decay in fresh-cut lettuce

    Science.gov (United States)

    Visual assessments are used for evaluating the quality of food products, such as fresh-cut lettuce packaged in bags with modified atmosphere. We have compared the accuracy and the reliability of visual evaluations of decay on fresh-cut lettuce performed with experienced and inexperienced raters. In ...

  18. Effect of thyme oil-alginate-based coating on quality and microbial safety of fresh-cut apples.

    Science.gov (United States)

    Sarengaowa; Hu, Wenzhong; Jiang, Aili; Xiu, Zhilong; Feng, Ke

    2018-04-01

    Food preservation is critical for keeping fresh-cut products fresh, nutritious, safe, attractive and available for consumers. To improve the safety and quality of fresh-cut fruits, 15 essential oils (EOs) were screened to test the antimicrobial activity against Listeria monocytogenes (LM), Salmonella typhimurium (ST), Staphylococcus aureus (SA) and Escherichia coli O157:H7 (EC O157:H7). The effect of alginate-based edible coating (EC) incorporating different concentrations thyme oil on fresh-cut 'Red Fuji' apples was investigated. Results showed that thyme oil, cinnamon oil and oregano oil were more effective in inhibiting the microbes than other EOs. The result showed that the combined usage of 0.5 µL mL -1 thyme oil incorporated with alginate-based EC could significantly inhibit the microbial growth, respiration, weight loss, firmness and browning of fresh-cut 'Red Fuji' apples. The edible coating and natural additives like thyme oil could be used to preserve the quality of fresh-cut fruits. It revealed that EC incorporated with 0.5 µL mL -1 thyme oil can be a safe preservative for fresh-cut apples. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. Effects of cutting and maturity on lycopene concentration of fresh-cut tomatoes during storage at different temperatures

    NARCIS (Netherlands)

    Moreira Lana, M.; Dekker, M.; Linssen, R.F.A.; Kooten, van O.

    2005-01-01

    To investigate the changes in lycopene concentration of fresh-cut tomato during storage, tomato fruits at different stages of maturity were cut into 7 mm slices and stored at temperatures varying from 2°C to 16°C. To assess the effect of cutting, intact fruit were stored in an additional experiment

  20. Effects of the incorporation of cantaloupe pulp in yogurt: Physicochemical, phytochemical and rheological properties.

    Science.gov (United States)

    Kermiche, F; Boulekbache-Makhlouf, L; Félix, M; Harkat-Madouri, L; Remini, H; Madani, K; Romero, A

    2018-01-01

    The therapeutic effects of cantaloupe are of great interest for the development of functional foods such as yogurt. In this study a new dairy product has been formulated by enriching natural yogurt with fruit cantaloupe (yogurt with cantaloupe puree, yogurt with dry cantaloupe and yogurt with dry cantaloupe and cantaloupe puree). Thus, composition (moisture, ash, lipids, proteins), including amino acid contents, lactic flora as well as rheological (viscoelasticity, viscosity) property of cantaloupe yogurt and natural yogurt is assessed. In addition, pH value, water holding capacity and antioxidant activity (reducing power) are measured over refrigerated storage time. There are significant differences between natural yogurt and cantaloupe yogurt in almost all parameters. The results show that the pH decreases during the storage period and the antioxidant activity as well as the water holding capacity are more remarkable in the yogurt with dry cantaloupe at the 14th and the 28th day of storage, respectively. The addition of cantaloupe in natural yogurt ameliorates the load of lactic flora and modifies the rheological property of the new products. The results of the current study show that the addition of cantaloupe to yogurt significantly improved its quality.

  1. Pre-Harvest light intensity affects shelf-Life of fresh-cut lettuce

    NARCIS (Netherlands)

    Witkowska, I.M.; Woltering, E.J.

    2010-01-01

    The industry of fresh-cut produce is continuously growing due to increasing demand for fresh, healthy and convenient foods. However, processing of vegetables accelerates quality deterioration due to structural, physiological and biochemical changes. Therefore, the value of the produce to the

  2. Fluorescence hyperspectral imaging technique for foreign substance detection on fresh-cut lettuce.

    Science.gov (United States)

    Mo, Changyeun; Kim, Giyoung; Kim, Moon S; Lim, Jongguk; Cho, Hyunjeong; Barnaby, Jinyoung Yang; Cho, Byoung-Kwan

    2017-09-01

    Non-destructive methods based on fluorescence hyperspectral imaging (HSI) techniques were developed to detect worms on fresh-cut lettuce. The optimal wavebands for detecting the worms were investigated using the one-way ANOVA and correlation analyses. The worm detection imaging algorithms, RSI-I (492-626)/492 , provided a prediction accuracy of 99.0%. The fluorescence HSI techniques indicated that the spectral images with a pixel size of 1 × 1 mm had the best classification accuracy for worms. The overall results demonstrate that fluorescence HSI techniques have the potential to detect worms on fresh-cut lettuce. In the future, we will focus on developing a multi-spectral imaging system to detect foreign substances such as worms, slugs and earthworms on fresh-cut lettuce. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  3. Modelling quality of fresh-cut tomato based on stage of maturity and storage conditions

    NARCIS (Netherlands)

    Moreira Lana, M.

    2005-01-01

    Fresh-cut or minimally processed vegetables are those which have been trimmed and/or peeled and/or cut into 100% usable product and still maintain freshness. Contrary to other processing methods (freezing, canning and drying for example) the minimal processing operations reduce the shelf life in

  4. Fresh weight and doses of IAA on rooting of goldenrod cuttings

    Directory of Open Access Journals (Sweden)

    Moisés Alves Muniz

    2015-04-01

    Full Text Available The objective of this work was to evaluate the influence of indole acetic acid (IAA on fresh weight of cuttings and in the rooting of goldenrod. The first experiment was arranged in randomized blocks in factorial scheme 5 x 3, and 5 doses of IAA at 0, 500, 1000, 2000 and 3000 mg/L and three evaluation periods (7, 14 and 21 days after staking-DAS with six replications. The second experiment was also established in randomized blocks in factorial scheme 4 x 2, with 4 class of fresh weight (0.5-0.7, 0.71-0.9, 0.91-1.10 and greater than 1.10 g in the presence or absence of indol butyric acid (IBA and two evaluation periods (14, 21 days after staking, with six replications. In both experiments, the stakes were standardized to 5 cm. In the first experiment the stakes were 1 cm from its base immersed for 30 seconds in different water-alcohol solutions of IAA, while the second base of the cuttings were immersed in water, and then the powder containing 2000 mg/kg of IBA, and subsequently placed for rooting in trays with 256 cells (45 mL. Number of roots/cutting, rooting and survival of seedlings were determined. The presence or absence of IAA or IBA does not affect the rooting of cuttings and even the survival of seedlings. There was no effect on rooting cycle suggesting that the dosage is 2000 mg/L of IAA, because it provided higher number of roots/cutting, while the increase in fresh weight of cuttings provided to increase the number of roots/cuttings.

  5. Response of cotton, alfalfa, and cantaloupe to foliar-deposited salt in an arid environment

    International Nuclear Information System (INIS)

    Hofmann, W.C.; Karpiscak, M.M.; Bartels, P.G.

    1987-01-01

    The cooling towers at the Palo Verde Nuclear Generating Station (PVNGS), located 80 km west of Phoenix, AZ, will release as estimated 2.1 Mg/d of particulates (primarily salts) into the atmosphere when the station is in full operation. The saline drift will disperse and settle onto agricultural fields surrounding the station. Field studies were conducted in 1983 to investigate the influence of foliar-applied saline aerosol on crop growth, foliar injury, and tissue elemental concentration on cotton (Gossypium hirsutum L.), alfalfa (medicago sativa L.), and cantaloupe (Cucumis melo L.) in an arid environment. The treatment aerosol solutions simulated treated wastewater effluent and included all essential plant nutrients and other elements, including trace concentrations of heavy metals. The treatments included unsprayed plots, and plots sprayed with salt solutions at 0 (distilled water), 8, 83, and 415 kg/(ha yr). The alfalfa received an additional 829 kg/(ha yr) treatment. The species were evaluated in separate experiments on Mohave clay loam and Sonoita sandy loam soils (Typic Haplargid) near Marana, AZ. Cotton treated with 415 kg/(ha yr) had significantly less chlorosis and tended to be slightly taller than the cotton in the unsprayed plots. The alfalfa treated at a rate of 829 kg/(ha yr) showed significantly more leaf margin necrosis than did the unsprayed alfalfa. In the cantaloupe, there were no visually apparent differences among salt treatments. Hand-harvested cotton plots had a significant reduction is seed cotton yield at the 415 kg/(ha yr) treatment. A similar though nonsignificant, trend towards reduced yield with increased salt treatment was observed in machine-harvested cotton plots

  6. Effect of minimal processing on physiology and quality of fresh-cut potatoes, a review

    OpenAIRE

    Rocculi, Pietro; Romani, Santina; Gomez, Federico; Dalla Rosa, Marco

    2009-01-01

    Fresh-cut fruit and vegetable are minimally processed products that have to maintain their quality (appearance, texture, flavour and nutritive value) similar to those of the fresh product. The fundamental principle underlying the quality of these commodities is that they are metabolic active tissues and, as a consequence, show physiological response to preparation procedures as well as to the environment created in the package in which they are enclosed. Minimal processing for fresh-cut potat...

  7. The use of gamma radiation aiming to post harvest conservation of Cantaloupe melon (Cucumis melo L. var. Cantaloupensis)

    International Nuclear Information System (INIS)

    Siqueira, Alessandra Aparecida Zilio Cozzo de

    2007-01-01

    Although Brazilian fruit culture has been growing in the international market, the fruit quality and the post harvest technology have not been improved properly. In Brazil, fruit nutritional factors are very important because of their potential to provide suitable nutrients for a significant part of the Country population. Some post harvest technologies, such as ionizing radiation, can keep the physical, chemical, nutritional and sensorial characteristics of the natural fruit, improving the quality of the fruits in the market. This work evaluated the effects of Cobalt 60 irradiation in Cantaloupe melon, aiming the post harvest conservation during 7 days of storage, at a temperature ranging from 20 to 22 deg C. The doses of irradiation were set to 0, 150, 300, 450, 600, 750 and 900 Gy, based on the multiple of 150 Gy quarantine dose, aiming to establish the lowest, the highest and the ideal doses. Afterwards, physical, chemical and nutritional characteristics of irradiated fruit were checked and, finally, the sensorial characteristics through acceptability test. Results indicated that the doses higher than 450 Gy affected firmness, pulp yield and color (L and a * ) parameters. Nevertheless, analyzing physical, chemical and nutritional parameters, doses of 450 and 900 Gy kept pH, tetrable acidity, soluble solids, color (a * and b * ), chlorophyll and carotenoids, phenolic compounds, respiratory rate and ethylene level. The storage period was the most important factor that affected the quality of the fruit, despite of the radiation doses. Based on the acceptability test, the best evaluated fruits were from the treatments of 450 and 900 Gy. This work allowed to conclude that fruit radiation is an appropriate technology for Cantaloupe melon post harvest conservation, but it is necessary to be used in combination with other technologies, especially to fungi control. (author)

  8. Responses of fresh-cut products of four mango cultivars under two different storage conditions.

    Science.gov (United States)

    Sharma, Sonu; Rao, Tadapaneni Venkata Ramana

    2017-05-01

    Due to availability of minimally processed products, the consumption of fresh produce has increased over recent years. The present study has been undertaken with the objective of screening of four mango cultivars ('Kesar', 'Rajapuri', 'Totapuri' and 'Ladvo') for evaluating the consequences of minimal processing on their quality attributes under storage at two different temperatures (5 ± 1 °C, 95% RH and 10 ± 1 °C, 87% RH) up to 12 days. The result of the study revealed significant impacts of low temperature storage on the quality parameters of fresh-cut mango cultivars. The evaluated bioactive compounds such as total phenolics, vitamin C and carotenoids were better retained in the samples stored at 5 °C as compared with that of 10 °C. Moreover, the storage of fresh-cut mango cultivars at 5 °C showed lower water loss and microbial contamination. Sensory analyses revealed that the storage of fresh-cut mango cultivars at 10 °C influenced overall acceptability due to changes in their visual perception, though taste, odor and firmness were less affected. This study revealed a significant variation in the storability of fresh-cut mango cultivars with respect to the storage temperature. Among currently studied four cultivars of mango, slices of 'Totapuri' showed comparatively the least change in color, firmness and sensory properties during storage at 5 and 10 °C and it can be a potential cultivar for fresh-cut processing.

  9. Modelling quality of fresh-cut tomato based on stage of maturity and storage conditions

    OpenAIRE

    Moreira Lana, M.

    2005-01-01

    Fresh-cut or minimally processed vegetables are those which have been trimmed and/or peeled and/or cut into 100% usable product and still maintain freshness. Contrary to other processing methods (freezing, canning and drying for example) the minimal processing operations reduce the shelf life in relation to the raw material (intact product).In this thesis the changes in quality of tomato fruits after cutting into transversal slices were analysed and quantified in relation to the stage of matu...

  10. Efficacy of Peracetic Acid in Inactivating Foodborne Pathogens on Fresh Produce Surface.

    Science.gov (United States)

    Singh, Prashant; Hung, Yen-Con; Qi, Hang

    2018-02-01

    Washing treatment with effective sanitizer is one of the critical steps in ensuring fresh produce safety. This study was to evaluate the efficacy of peracetic acid (PAA; VigorOx® 15 F&V), chlorine-based sanitizers (acidic electrolyzed water [AEO], near neutral electrolyzed water and bleach), lactic acid, and deionized (DI) water to reduce Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium DT104 from fresh produce surfaces. A 5-strain cocktail of E. coli O157:H7, L. monocytogenes, and S. Typhimurium DT104 was separately prepared and used for surface inoculation on produce samples (E. coli O157:H7 on romaine lettuce, lemons, tomatoes, and blueberries; L. monocytogenes on romaine lettuce and cantaloupe; S. Typhimurium DT104 on lemons, tomatoes, cantaloupe, and blueberries). PAA at 45, 85, and 100 mg/L; AEO, NNEO, and bleach at 100 mg/L of free chlorine; lactic acid at 2%; and DI water were used for washing inoculated produce in an automated produce washer for 5 min. In general, PAA at 100 mg/L achieved the highest microbial inactivation of E. coli O157:H7 (lettuce, lemon, tomato, and blueberry at 2.2, 5.7, 5.5, and 6.7 log CFU/g, respectively), S. Typhimurium DT104 (lemon, tomato, cantaloupe, blueberry at 5.4, 6.8, 4.5, and 5.9 log CFU/g, respectively), and L. monocytogenes (lettuce and cantaloupe at 2.4 and 4.4 log CFU/g, respectively). Efficacy of sanitizers on produce with coarse surface (for example, lettuce and cantaloupe) was lower than produce with smooth texture (lemon, tomato, and blueberry). Cross-contamination of E. coli O157:H7 among romaine lettuce heads during simulated retail crisping process was greatly reduced by the application of PAA and NNEO. NNEO and PAA showed high efficacy in foodborne pathogen removal from fresh produce. Produce surface texture plays an important role in pathogen removal. NNEO and PAA effectively prevented cross-contamination during the crisping process. © 2018 Institute of Food Technologists®.

  11. FRUIT JUICES AS AN ALTERNATIVE TECHNIQUE FOR CONSERVATION OF FRESH-CUT BANANA

    Directory of Open Access Journals (Sweden)

    ANDERSON ADRIANO MARTINS MELO

    2014-01-01

    Full Text Available Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore, anti-browning compounds have been applied to slices before packing. Some commonly used substances are calcium chloride, ascorbic acid, cysteine and citric acid, in immersed inchemical mixtures. Recent studies have demonstrated the possibility of preserving fresh-cut banana immersed in sweetened fruit juice for relatively longer periods, favoring commercialization. This type of conservation, although widely used in Brazil for fruit salads, consists of a more complex system in a physiological basis, requiring adjustment of the solution parameters, such as sugar concentration, pH and acidity, considering the viability and freshness of the plant tissue. In this short review, we discuss some experimental data and present a new method for preserving fresh-cut banana. Reduction of enzymatic activity, either in temporary dipping treatment or permanent immersion of banana slices is regarded as a key factor for maintaining its quality during cold storage.

  12. Effect of Irradiation on the Hygienic, Chemical and Sensory Quality of Minimally Processed Fresh-Cut Carrot

    International Nuclear Information System (INIS)

    Mansour, F.A.; Hammad, A.A.; SwaiIam, H.M.; Abu EI-Nour, S.A.; Serag, M.S.

    2008-01-01

    The Average total bacteria count (TAPC) in the collected 15 samples of fresh-cut carrot ranged from 1.4 x 10 4 to 2.4x10 6 cfu/ g; lactic acid bacteria (LAB) between 5.0xl0 2 and 2.4xl0 5 cfu/ g; total mould and yeast (TM and Y) ranged from 2 cfu/ g indicating high level of microbial load and most of these samples were unacceptable from the view point of microbial load. All examined fresh-cut carrot samples had coliforms at value ranged from 43 to 1100 MPN/g and contained Escherichia coli in the range of 9 to 460 MPN/ g indicating that most of these samples were unsatisfactory due to the presence of E. coli at level higher than 100 MPN/ g. Enterococcus faecalis count was below the detectable level (100 cfu/ g). Staphylococcus aureus was detected in the majority (80 %) of the tested fresh-cut carrot samples, and were present at 1.0x10 2 to 2.3x10 3 cfu/g. Aeromonas hydrophila was detected in only 5 (33.3) samples with average counts 1.0x10 2 to 4.5xl0 2 cfu/g. The presence of E. coli, Staph. aureus and A. hydrophila in some samples of fresh-cut carrots is to be viewed as a health hazard. On the other hand, no Listeria monocytogenes or Salmonella spp. was detected in any of the fifteen fresh-cut carrot samples. Irradiation dose of 2 kGy extended the refrigeration shelf life of fresh-cut carrots to almost 12 days. The shelf-life for unirradiated samples was about 6 days. Irradiation dose of 4 kGy was identified to be the optimum irradiation dose for irradiating fresh-cut carrots. This irradiation dose greatly reduced the T APC (by 99.95 %) and decreased LAB and TM and Y to below the detectable level (<10 cfu/ g). Fresh-cut carrot samples receiving 4 kGy irradiation doses were free from studied indicator microorganisms and from pathogens via

  13. Qualidade do melão cantaloupe cv. Hy-Mark minimamente processado e armazenado sob refrigeração Quality of cantaloupe melon cv. Hy-Mark minimally processed and refrigerated

    Directory of Open Access Journals (Sweden)

    Raimundo Wilane de Figueiredo

    2007-03-01

    Full Text Available A maioria das pesquisas em melão minimamente processado é concentrada no tipo 'cantaloupe', devido à sua importância no mercado internacional. O objetivo deste trabalho foi avaliar a qualidade do melão cantaloupe cv. Hy-Mark minimamente processado. Os frutos foram lavados e sanitizados, sendo em seguida cortados na forma de cubos, imersos em solução de CaCl2, acondicionados em embalagens flexíveis PET (tereftalato de polietileno e armazenados a 4ºC por 9 dias. O delineamento foi conduzido inteiramente casualizado, com três repetições. A intervalos de três dias, amostras foram coletadas e analisadas quanto a coliformes totais e fecais, e contagem de bactérias aeróbias mesófilas e bolores e leveduras, pH, sólidos solúveis totais, acidez, vitamina C, açúcares redutores totais, atividade de água, firmeza e análise sensorial através do atributo de aceitação global. O melão minimamente processado apresentou boa estabilidade física, físico-química, microbiológica e sensorial, estimando-se em 9 dias a vida útil deste produto a 4ºC.Most of the research into minimally processed melon is focused on cantaloupe melon, due to its importance in the international market. The objective of this work was to evaluate the quality of cantaloupe melon cv. Hy-Mark, minimally processed and refrigerated. Fruits were washed, sanitized, cut and imbedded in a calcium chloride solution and packed in PET and stored at 4ºC during 9 days. At three-day intervals samples were collected and analyzed for total and fecal coliforms, counting of aerobic mesophilic bacterias, molds and yeast, SS (soluble solids, TTA (total titrable acidity, firmness, pH, TRS (total reducing sugar, Aw, vitamin C, color and acceptability. The minimally processed melon showed good overall physical, pyisico-chemical, microbiological and sensorial stability during the storage period.

  14. Use of Irradiation to Ensure Microbial Safety of Fresh-Cut Green Beans Sold In Egyptian Supermarkets

    International Nuclear Information System (INIS)

    Abu El-Nour, S.A.

    2010-01-01

    Thirty samples of fresh-cut green beans were collected from different local supermarkets. They were tested for their microbiological quality. Total aerobic plate count (TAPC) of these samples ranged from >105 to 108 cfu/g; and total yeasts and moulds ranged from 102 to 105 cfu/g. All tested fresh-cut green beans samples were contaminated with E. coli. Only 6 samples were free from Enterococcus faecalis, the other 24 (80%) samples contained Ent. faecalis in the range of 102 to 104 cfu/g. Staphylococcus aureus was found in 20 samples (66.6 %) at level of 102 to 104 cfu/g. Aeromonas hydrophila was found in 22 (73.3 %) samples in the range of 102 to 103 cfu/g. All tested fresh cut green beans samples were free from Listeria monocytogenes and Salmonella spp. The D10-values of the isolated pathogenic bacteria (Ent. faecalis, Staph. aureus, E. coli and A. hydrophila) in fresh-cut green beans were found to be 0.58, 0.42, 0.23 and 0.11, respectively. Fresh-cut green beans samples were irradiated at 1.5 and 3.0 kGy, and then stored at refrigeration temperature (4 degree C ± 1). Generally, these radiation doses greatly reduced all microbial counts of fresh-cut green beans. The percentage of reduction reached 97.07 and 99.88 in TAPC. Irradiation dose of 1.5 kGy was enough for complete elimination of E. coli and A. hydrophila but was not sufficient for elimination of Ent. faecalis, and Staph. aureus. Irradiation dose of 3.0 kGy completely eliminated Ent. faecalis, and Staph. aureus present. This irradiation dose had no effect on sensorial quality attributes of fresh-cut green beans samples and extended the shelf-life to 15 days against only 5 days for unirradiated samples

  15. Incidence of chilling injury in fresh-cut 'Kent' mangoes

    Science.gov (United States)

    The preferred storage temperature for fresh-cut fruits in terms of visual quality retention is around 5 °C, which is considered to be a chilling temperature for chilling sensitive tropical fruits like mango (Mangifera indica L.). Changes in visual and compositional quality factors, aroma volatile pr...

  16. 7 CFR 319.56-26 - Melon and watermelon from certain countries in South America.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 5 2010-01-01 2010-01-01 false Melon and watermelon from certain countries in South... and Vegetables § 319.56-26 Melon and watermelon from certain countries in South America. (a) Cantaloupe and watermelon from Ecuador. Cantaloupe (Cucumis melo) and watermelon (fruit) (Citrullus lanatus...

  17. Carbon dioxide evolution and temperature factors in early growth of plastic mulched plants. [Cucumis melo L. var. reticulatus; Lactuca sativa L. var. crispa

    Energy Technology Data Exchange (ETDEWEB)

    Betts, C.; Ruf, R.H. Jr.

    1966-01-01

    Cantaloupe (Cucumis melo L. var. reticulatus) and lettuce (Lactuca sativa L. var. crispa) were grown in the greenhouse in redwood boxes with bare and plastic mulched soil. Soil temperature in the bare boxes was equated to the plastic mulch with buried temperature coils. Bottled CO/sub 2/ was used to bring the concentration around the plants in bare soil up to the concentration around mulched plants. Carbon dioxide was sampled in leaf canopy. The temperature treatment increased the yields of the bare soil so that they were comparable to those of the plastic mulched soil. Yields from the soil with the auxiliary CO/sub 2/ were lower than those of the mulched treatment.

  18. Application of chlorophyll fluorescence imaging and hyperspectral imaging in evaluation of decay in fresh-cut lettuce

    Science.gov (United States)

    Lettuce (Lactuca sativa L.) is commercially the most popular leafy vegetable whose leaves are usually consumed raw. Cleaned, cored, and chopped (fresh-cut) lettuce is a desirable, but highly perishable product. Modified atmosphere packaging (MAP) has been introduced to maintain quality of fresh-cut ...

  19. Identification of innovative potential quality markers in rocket and melon fresh-cut produce.

    Science.gov (United States)

    Cavaiuolo, Marina; Cocetta, Giacomo; Bulgari, Roberta; Spinardi, Anna; Ferrante, Antonio

    2015-12-01

    Ready-to-eat fresh cut produce are exposed to pre- and postharvest abiotic stresses during the production chain. Our work aimed to identify stress responsive genes as new molecular markers of quality that can be widely applied to leaves and fruits and easily determined at any stage of the production chain. Stress responsive genes associated with quality losses were isolated in rocket and melon fresh-cut produce and their expression levels analyzed by quantitative real time PCR (qRT-PCR) at different time points after harvest at 20 °C and 4 °C. qRT-PCR results were supported by correlation analysis with physiological and biochemical determinations evaluated at the same conditions such as chlorophyll a fluorescence indices, total, reducing sugars, sucrose, ethylene, ascorbic acid, lipid peroxidation and reactive oxygen species. In both species the putative molecular markers increased their expression soon after harvest suggesting a possible use as novel and objective quality markers of fresh-cut produces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Discrimination methods of biological contamination on fresh-cut lettuce based on VNIR and NIR hyperspectral imaging

    Science.gov (United States)

    Multispectral imaging algorithms were developed using visible-near-infrared (VNIR) and near-infrared (NIR) hyperspectral imaging (HSI) techniques to detect worms on fresh-cut lettuce. The optimal wavebands that detect worm on fresh-cut lettuce for each type of HSI were investigated using the one-way...

  1. Edible coating as carrier of antimicrobial agents to extend the shelf life of fresh-cut apples

    Science.gov (United States)

    Edible coatings with antimicrobial agents can extend shelf-life of fresh-cut fruits. The effect of lemongrass, oregano oil and vanillin incorporated in apple puree-alginate edible coatings, on shelf-life of fresh-cut 'Fuji' apples, was investigated. Coated apples were packed in air filled polypropyl...

  2. Fresh-Cut Pineapple as a New Carrier of Probiotic Lactic Acid Bacteria

    Science.gov (United States)

    Russo, Pasquale; de Chiara, Maria Lucia Valeria; Vernile, Anna; Amodio, Maria Luisa; Arena, Mattia Pia; Capozzi, Vittorio; Massa, Salvatore; Spano, Giuseppe

    2014-01-01

    Due to the increasing interest for healthy foods, the feasibility of using fresh-cut fruits to vehicle probiotic microorganisms is arising scientific interest. With this aim, the survival of probiotic lactic acid bacteria, belonging to Lactobacillus plantarum and Lactobacillus fermentum species, was monitored on artificially inoculated pineapple pieces throughout storage. The main nutritional, physicochemical, and sensorial parameters of minimally processed pineapples were monitored. Finally, probiotic Lactobacillus were further investigated for their antagonistic effect against Listeria monocytogenes and Escherichia coli O157:H7 on pineapple plugs. Our results show that at eight days of storage, the concentration of L. plantarum and L. fermentum on pineapples pieces ranged between 7.3 and 6.3 log cfu g−1, respectively, without affecting the final quality of the fresh-cut pineapple. The antagonistic assays indicated that L. plantarum was able to inhibit the growth of both pathogens, while L. fermentum was effective only against L. monocytogenes. This study suggests that both L. plantarum and L. fermentum could be successfully applied during processing of fresh-cut pineapples, contributing at the same time to inducing a protective effect against relevant foodborne pathogens. PMID:25093163

  3. Physicochemical, microbial and sensory quality of fresh-cut red beetroots in relation to sanization method and storage duration

    Directory of Open Access Journals (Sweden)

    Dulal Chandra

    2015-06-01

    Full Text Available Effects of sanitization and storage on fresh-cut beetroots (Beta vulgaris L. were evaluated following sanitation – peeling - cutting (SPC, peeling – sanitation – cutting (PSC and peeling – cutting – sanitation (PCS methods with (Cl, or without (TW, 100 ppm chlorine solution, then packaged in polyethylene bag and stored at 5°C for up to 14 days. Chroma values of fresh-cut beetroots significantly declined whereas whiteness index and titratable acidity values increased, however, texture and total soluble solid contents showed no significant variation. Betalain contents decreased gradually and total phenol content showed inconsistence trend. PCS-Cl treated samples accounted for higher betalains decline and received lower visual quality scores despite its lower total aerobic bacterial count. Minimum microbial population was observed in PSC-Cl methodsalong with higher levels of betalain contents. Considering pigment retention, microbial and visual qualities, beetroots sanitized with chlorine water following PSC method was the best processingway for fresh-cut beetroots and therefore, PSC-Cl treatment could commercially be used for processing of fresh-cut beetroots.

  4. Anti-Oxidative and Antibacterial Self-Healing Edible Polyelectrolyte Multilayer Film in Fresh-Cut Fruits.

    Science.gov (United States)

    Liu, Xuefan; Han, Wei; Zhu, Yanxi; Xuan, Hongyun; Ren, Jiaoyu; Zhang, Jianhao; Ge, Liqin

    2018-04-01

    The consumption of fresh-cut fruits is limited because of the oxidation browning and pathogenic bacteria's growth on the fruit surface. Besides, crack of the fresh-keeping film may shorten the preservation time of fruit. In this work, polyelectrolyte multilayer (PEM) film was fabricated by layer-by-layer (LBL) electrostatic deposition method. The film was made by carboxy methylcellulose sodium (CMC) and chitosan (CS). The as-prepared PEM film had good anti-oxidative and antibacterial capability. It inhibited the growth of Gram-negative bacteria and the antibacterial rate was more than 95%. The stratified structure and linear increase of the absorbance in the film verified a linear increase of film thickness. The slight scratched film could self-heal rapidly after the stimulation of water whatever the layer number was. Moreover, the film could heal cracks whose width was far bigger than the thickness. The application of PEM film on fresh-cut apples showed that PEM film had good browning, weight loss and metabolic activity inhibition ability. These results showed that the PEM film is a good candidate as edible film in fresh-cut fruits applications.

  5. The membrane may be an important factor in browning of fresh-cut pear.

    Science.gov (United States)

    Li, Zhenghong; Zhang, Yuxing; Ge, Huibo

    2017-09-01

    Surface browning is an important cause of deterioration of fresh-cut fruit during postharvest handling. In this paper, four pear cultivars with different extents of natural browning were selected to analyse the factors involved in browning. The main results are as follows: the lipoxygenase (LOX) activity of 'Mantianhong' and 'Yali' pears was higher accompanied by a stronger degree of browning, while the LOX activity in 'Xueqing' and 'Xinli 7' pears was lower, with less browning. A higher unsaturated fatty acid ratio of pear resulted in reduced browning. The cell membranes disappeared 30min after being cut in 'Mantianhong' pear, which browns easily; however, the cell membranes were still intact 30min after being cut in 'Xueqing' pear, which does not brown easily. Therefore, it can be assumed that the stability of the cell membrane plays an important role in inhibiting browning of fresh-cut pears. Copyright © 2017. Published by Elsevier Ltd.

  6. Effect of gamma radiation on the content β-carotene and volatile compounds of cantaloupe melon

    International Nuclear Information System (INIS)

    Souza, Stefania P. de; Cardozo, Monique; Lima, Keila dos S.C.; Lima, Antonio L. dos S.

    2011-01-01

    The Japanese melon or cantaloupe (Cucumis melo L.) is characterized by fruits with almost 1.0 Kg, pulp usually salmon and musky scent. The fruits when ripe are sensitive to post harvest handling. This low transport resistance and reduced shelf-life makes it necessary to delay the ripening of fruit. In this way the use of irradiation technique is a good choice. Irradiation is the process of exposing food to high doses of gamma rays. The processing of fruits and vegetables with ionizing radiation has as main purpose to ensure its preservation. However, like other forms of food processing, irradiation may cause changes in chemical composition and nutritional value. This study aims to assess possible changes in carotene content and volatile compounds caused by exposure of cantaloupe melon fruit to gamma irradiation. Irradiation of the samples occurred in Centro Tecnologico do Exercito (Guaratiba-RJ), using Gamma irradiator (Cs 137 source, dose rate 1.8 kGy/h), being applied 0.5 and 1.0 kGy doses and separated a control group not irradiated. Carotenoids were extracted with acetone and then suffered partition to petroleum ether, solvent was removed under nitrogen flow and the remainder dissolved in acetone again. The chromatographic analysis was performed using a Shimadzu gas chromatograph, with C30 column. For volatile compounds, we used gas chromatography (GC) associated with mass (MS). As a result, it was verified in analysis of carotenoids that cantaloupe melon is rich in β-carotene. Both total content of carotenoids and specific β-carotene amount wasn't suffer significant reduction in irradiated fruits at two doses, demonstrating that the irradiation process under these conditions implies a small loss of nutrients. The major volatile compounds were: 2-methyl-1-butyl acetate, ethyl hexanoate, n-hexyl acetate, benzyl acetate, 6-nonenyl acetate and α -terpinyl acetate. For all compounds we observed an increase in the volatile content in 0.5 kGy ranging from 0.8 to 9

  7. Effect of gamma radiation on the content {beta}-carotene and volatile compounds of cantaloupe melon

    Energy Technology Data Exchange (ETDEWEB)

    Souza, Stefania P. de; Cardozo, Monique; Lima, Keila dos S.C.; Lima, Antonio L. dos S., E-mail: keila@ime.eb.br, E-mail: santoslima@ime.eb.br [Departamento de Quimica - IME - Instituto Militar de Engenharia, RJ (Brazil)

    2011-07-01

    The Japanese melon or cantaloupe (Cucumis melo L.) is characterized by fruits with almost 1.0 Kg, pulp usually salmon and musky scent. The fruits when ripe are sensitive to post harvest handling. This low transport resistance and reduced shelf-life makes it necessary to delay the ripening of fruit. In this way the use of irradiation technique is a good choice. Irradiation is the process of exposing food to high doses of gamma rays. The processing of fruits and vegetables with ionizing radiation has as main purpose to ensure its preservation. However, like other forms of food processing, irradiation may cause changes in chemical composition and nutritional value. This study aims to assess possible changes in carotene content and volatile compounds caused by exposure of cantaloupe melon fruit to gamma irradiation. Irradiation of the samples occurred in Centro Tecnologico do Exercito (Guaratiba-RJ), using Gamma irradiator (Cs{sub 137} source, dose rate 1.8 kGy/h), being applied 0.5 and 1.0 kGy doses and separated a control group not irradiated. Carotenoids were extracted with acetone and then suffered partition to petroleum ether, solvent was removed under nitrogen flow and the remainder dissolved in acetone again. The chromatographic analysis was performed using a Shimadzu gas chromatograph, with C30 column. For volatile compounds, we used gas chromatography (GC) associated with mass (MS). As a result, it was verified in analysis of carotenoids that cantaloupe melon is rich in {beta}-carotene. Both total content of carotenoids and specific {beta}-carotene amount wasn't suffer significant reduction in irradiated fruits at two doses, demonstrating that the irradiation process under these conditions implies a small loss of nutrients. The major volatile compounds were: 2-methyl-1-butyl acetate, ethyl hexanoate, n-hexyl acetate, benzyl acetate, 6-nonenyl acetate and {alpha} -terpinyl acetate. For all compounds we observed an increase in the volatile content in 0.5 k

  8. Potencialidades fitoquímicas do melão (Cucumis melo L. na região Noroeste do Rio Grande do Sul - Brasil Phytochemical potentialities of melon (Cucumis melo L. in the northwest region of Rio Grande do Sul - Brazil

    Directory of Open Access Journals (Sweden)

    N.G. Muller

    2013-01-01

    Full Text Available O melão (Cucumis melo L. é uma fruta muito apreciada por suas qualidades e sua produção vem crescendo e ganhando espaço no mercado nacional e internacional. Em regiões como o Noroeste do Rio Grande do Sul, destaca-se como uma nova alternativa de renda para vários agricultores. Neste contexto, o presente trabalho teve como objetivo analisar o potencial fitoquímico de alguns cultivares de melão da região Noroeste do Rio Grande do Sul. A análise fitoquímica utilizando como farmacógeno as folhas, foi realizada para a verificação da presença de metabólitos secundários, tais como: saponinas, cumarinas, cardiotônicos, cianogenéticos, alcalóides, taninos, antraquinonas, flavonoides, e óleos voláteis. Também foi avaliado o teor de suco a partir dos frutos. Dentre os cinco cultivares analisados, Gaúcho, Imperial, Hy Mark, Magelan, e Cantaloupe, o cultivar Gaucho apresentou a maior variedade em metabólitos secundários. Na avaliação do teor de suco a cultivar Magelan se destacou em comparação às demais cultivares testadas.The melon (Cucumis melo L. is a fruit highly appreciated for its qualities and its production has been growing and gaining space in the national and in the international market. In regions like the northwest of Rio Grande do Sul - Brazil, it stands out as a new income alternative for farmers. In this context, this study aimed to analyze the phytochemical potential of some melon cultivars in the northwest region of Rio Grande do Sul. The phytochemical analysis, using the leaves as pharmacogen, was performed to verify the presence of secondary metabolites such as saponins, coumarins, cardiac glycosides, cyanogenetic glicosides, alkaloids, tannins, anthraquinones, flavonoids and volatile oils. The juice content from the fruits was also evaluated. Among the five analyzed cultivars, Gaucho, Imperial, Hy Mark, Magelan and Cantaloupe, cultivar Gaucho had the greatest variety of secondary metabolites. In the

  9. Detection of live Salmonella enterica in fresh-cut vegetables by a TaqMan-based one-step reverse transcription real-time PCR.

    Science.gov (United States)

    Miao, Y J; Xiong, G T; Bai, M Y; Ge, Y; Wu, Z F

    2018-05-01

    Fresh-cut produce is at greater risk of Salmonella contamination. Detection and early warning systems play an important role in reducing the dissemination of contaminated products. One-step Reverse Transcription Polymerase Chain Reaction (RT-qPCR) targeting Salmonella tmRNA with or without a 6-h enrichment was evaluated for the detection of Salmonella in fresh-cut vegetables after 6-h storage. LOD of one-step RT-qPCR was 1·0 CFU per ml (about 100 copies tmRNA per ml) by assessed 10-fold serially diluted RNA from 10 6 CFU per ml bacteria culture. Then, one-step RT-qPCR assay was applied to detect viable Salmonella cells in 14 fresh-cut vegetables after 6-h storage. Without enrichment, this assay could detect 10 CFU per g for fresh-cut lettuce, cilantro, spinach, cabbage, Chinese cabbage and bell pepper, and 10 2 CFU per g for other vegetables. With a 6-h enrichment, this assay could detect 10 CFU per g for all fresh-cut vegetables used in this study. Moreover, this assay was able to discriminate viable cells from dead cells. This rapid detection assay may provide potential processing control and early warning method in fresh-cut vegetable processing to strengthen food safety assurance. Significance and Impact of the Study: Fresh-cut produce is at greater risk of Salmonella contamination. Rapid detection methods play an important role in reducing the dissemination of contaminated products. One-step RT-qPCR assay used in this study could detect 10 CFU per g Salmonella for 14 fresh-cut vegetables with a 6-h short enrichment. Moreover, this assay was able to discriminate viable cells from dead cells. This rapid detection assay may provide potential processing control and early warning method in fresh-cut vegetable processing to strengthen food safety assurance. © 2018 The Society for Applied Microbiology.

  10. Discrimination methods for biological contaminants in fresh-cut lettuce based on VNIR and NIR hyperspectral imaging

    Science.gov (United States)

    Mo, Changyeun; Kim, Giyoung; Kim, Moon S.; Lim, Jongguk; Lee, Seung Hyun; Lee, Hong-Seok; Cho, Byoung-Kwan

    2017-09-01

    The rapid detection of biological contaminants such as worms in fresh-cut vegetables is necessary to improve the efficiency of visual inspections carried out by workers. Multispectral imaging algorithms were developed using visible-near-infrared (VNIR) and near-infrared (NIR) hyperspectral imaging (HSI) techniques to detect worms in fresh-cut lettuce. The optimal wavebands that can detect worms in fresh-cut lettuce were investigated for each type of HSI using one-way ANOVA. Worm-detection imaging algorithms for VNIR and NIR imaging exhibited prediction accuracies of 97.00% (RI547/945) and 100.0% (RI1064/1176, SI1064-1176, RSI-I(1064-1173)/1064, and RSI-II(1064-1176)/(1064+1176)), respectively. The two HSI techniques revealed that spectral images with a pixel size of 1 × 1 mm or 2 × 2 mm had the best classification accuracy for worms. The results demonstrate that hyperspectral reflectance imaging techniques have the potential to detect worms in fresh-cut lettuce. Future research relating to this work will focus on a real-time sorting system for lettuce that can simultaneously detect various defects such as browning, worms, and slugs.

  11. Effect of carrot puree edible films on quality preservation of fresh-cut carrots

    Directory of Open Access Journals (Sweden)

    Wang X.

    2015-06-01

    Full Text Available The effect of edible films based on carrot puree, chitosan, corn starch, gelatin, glycerol and cinnamaldehyde on fresh-cut carrots was studied during storage. Several parameters, such as firmness, colour, weight loss, total carotenoids, total phenols, polyphenol oxidase (PPO activity and peroxidase (POD activity in coated carrots were determined at regular intervals and then compared with the uncoated carrots throughout the storage period. Significant and expected changes were observed in all carrot samples that were compared. The coating treatment significantly (P < 0.05 delayed the senescence, reduced the deterioration of exterior quality and retained total carotenoids well compared with control (P < 0.05. In addition, significant inhibition of PPO activity (P < 0.05 and POD activity (P < 0.05 as well as reduced accumulation of polyphenols (P < 0.05 were observed for all coated samples. All of these favourable responses induced by coating treatment on minimally processed fresh-cut carrots showed beneficial physiological effects, which would give some useful references to the fresh-cut fruit and vegetable processing industry and satisfy people’s requirements allowing for extending product shelf life without negatively affecting the sensory quality or acceptability.

  12. A comparative study of the effect on irradiation and chemical preservatives on fresh-cut mangoes

    International Nuclear Information System (INIS)

    Gasu, E.K.

    2011-01-01

    The quest for ready-to-eat fruits has resulted in cut-fruits such as pawpaw, watermelon and pineapple in the local market. However the safety and quality these products cannot be guaranteed due to the mode of preparation and packaging. Mango (Mangifera indica L.) fruits are consumed, among other reasons, for their pleasant flavour. They are rich sources of vitamins A, B6 and C. Mango fruits are being increasingly processed into ready-to-eat products such as fresh-cut mango slices. These products have longer shelf life when properly preserved and, therefore, assure all year round availability of mango in different forms. In order to produce fresh-cut mango slices of acceptable quality, determination of the most appropriate stage of ripening of fruits for fresh-cut slices production should be known. This study determined the effects of irradiation and chemical preservatives on the safety and shelf life quality of fresh-cut mango products. The effects of gamma irradiation and chemical preservatives on physicochemical, microbiological and sensory qualities of fresh-cut mango products were evaluated. Questionnaires were administered to evaluate public perception of cut-fruits and irradiated foods. Well matured half-ripe with peel of green and a little yellow intact fruits were sampled for laboratory analysis using 2x2x5 factorial experiment. The fruits were sanitized, peeled and sliced into cubes and packaged in two sets of 30 PET jars. One set was subjected to various radiation dose levels (1.0, 1.5, 2.0 and 2.5) kGy and a control. The second set was chemically preserved with various chemicals (sucrose, citric acid, sodium benzoate and a combination of these chemicals in equal proportions. The treated cut-mangoes were stored at 6 degrees Celsius and 10 degrees Celsius for 15 days and samples taken at 3 days interval for analysis. The pH, titratable acidity (TTA), vitamins C content, total soluble solids (TSS), microbial quality and sensory evaluations were carried out

  13. Effects of Organic Acids Treatments with or without Ultra-Sonic Treatment on Increasing the Shelf Life of Fresh Cut Kiwifruit

    Directory of Open Access Journals (Sweden)

    A. Mansoory

    2016-02-01

    Full Text Available The market sales of ready to use fresh cut fruits have grown rapidly in recent decades. Kiwi fruit is an important fruit that its marketing as fresh cut has increased in recent years. The main limiting factors in shelf life of fresh cut fruits are microbial spoilage, drastic softening and browning. In this study, the effects of oxalic and citric acids, both at 0, 2, 4 and 6 mM concentrations, with or without ultra-sonic treatment were investigated on the increasing the shelf life of fresh cut kiwi fruit. After treatments, the fresh slices were stored at 2°C for 7 or 14 days and assessed for several traits and analyzed. Results showed that, oxalic and citric acid treated slices, in comparison to the control, had greater marketability, as well as higher flesh firmness, titrable acidity, ascorbic acid content, total phenol content and antioxidant capacity and smaller bacterial forming colony unit (CFU. Among the treatments, 2, 4 and 6 mM oxalic acid and 6 mM citric acid treatments were found more appropriate than the reaming treatments. Application of ultra-sonic treatment, despite the reduction of microbial load and maintaining antioxidant capacity, had no effects on marketability of fresh cut kiwi fruit. Hence, application of organic acid treatments as dipping can be used to increase the shelf life of fresh cut kiwi fruit.

  14. Behavior of Salmonella spp. and natural microbiota on fresh-cut dragon fruits at different storage temperatures.

    Science.gov (United States)

    Sim, Hui Li; Hong, Yoon-Ki; Yoon, Won Byong; Yuk, Hyun-Gyun

    2013-01-01

    The aim of this study was to determine survival or growth of unadapted, acid-adapted and cold-stressed Salmonella spp., and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Dragon fruits were sliced and spot inoculated with five-strain cocktail of Salmonella spp. at two inoculum levels (2.5 or 5.5 log CFU/g). Inoculated fruits were stored at 28°C for 48h and at 4°C and 12°C for 96 h. Salmonella population significantly increased by 2.4 to 3.0 log CFU/g at low inoculum level, whereas the numbers increased by 0.4 to 0.7 log CFU/g at the high inoculum level on fruits held at 28°C for 48h. Only unadapted and acid-adapted cells grew with 0.7 to 0.9log increase at the low inoculum level at 12°C for 96h. No significant growth was observed at both inoculum levels during storage at 4°C. Overall, acid, starved and cold adaptation of Salmonella spp. did not show significant difference in survival or growth on fresh-cut dragon fruits during storage compared to unadapted control cells. For natural microbiota on the fruit, mesophilic bacterial counts reached to 5-log CFU/g at 28 and 12°C by 9.9 and 52.9h. Similar with Salmonella spp. there was no growth of natural microbiota at 4°C. These results showed that Salmonella spp. could grow on fresh-cut dragon fruits under inappropriate storage conditions, indicating that fresh-cut dragon fruits could be a potential vehicle for salmonellosis. Thus, this study suggests that fresh-cut dragon fruits should be stored at 4°C to ensure the safety as well as to extend the shelf life of fresh-cut dragon fruits. Copyright © 2012 Elsevier B.V. All rights reserved.

  15. Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils.

    Science.gov (United States)

    Ayala-Zavala, J Fernando; González-Aguilar, Gustavo A; del-Toro-Sánchez, L

    2009-09-01

    Microbial and aroma attributes are within the most decisive factors limiting safety and sensory appealing of fresh-cut fruits and vegetables. Alternatively, several plant essential oils (EOs) are constituted of several volatile active compounds and most of them present antimicrobial potential and had different aroma profile. Considering these premises, this hypothesis article states that safety and aroma appealing of fresh-cut produce could be improved with EO treatment. EOs could prevent fresh-cut fruit decay; however, their volatile constituents could be sorbed by the produce, and according to the aroma notes of the antimicrobial oil, sensorial appealing of odor, and flavor of the treated produce might be affected positively or negatively. Specifically, garlic oil is a natural antimicrobial constituted by sulfur compounds, which are responsible for its odor and antimicrobial properties. Besides, fresh-cut tomato is a highly perishable product that needs antimicrobial agents to preserve its quality and safety for a longer period of time. From the sensorial point of view, aroma combination of garlic and tomato is a common seasoning practice in Europe and America and well accepted by consumers. Once the right combination of flavors between the EOs and the fresh-cut produce has been selected, safety and quality of the treated fruit could be improved by adding antimicrobial protection and extra aroma. Therefore, other combinations between EOs and fresh-cut produce are discussed. This approximation could reinforce the trends of natural food preservation, accomplishing the demands of the increasing sector of consumers demanding tasty and convenient fresh-cut produce, containing only natural ingredients.

  16. Effect of substituting fresh-cut perennial ryegrass with fresh-cut white clover on bovine milk fatty acid profile.

    Science.gov (United States)

    Stergiadis, Sokratis; Hynes, Deborah N; Thomson, Anna L; Kliem, Kirsty E; Berlitz, Carolina Gb; Günal, Mevlüt; Yan, Tianhai

    2018-03-06

    Including forage legumes in dairy systems can help address increasing environmental/economic concerns about perennial ryegrass monoculture pastures. This work investigated the effect of substituting fresh-cut grass with increasing quantities of fresh-cut white clover (WC) on milk fatty acid (FA) profile and transfer efficiency of dietary linoleic (LA) and α-linolenic (ALNA) acids to milk fat. Three groups of three crossbred dairy cows were used in a 3 × 3 crossover design. Dietary treatments were 0 g kg -1 WC + 600 g kg -1 grass, 200 g kg -1 WC + 400 g kg -1 grass, and 400 g kg -1 WC + 200 g kg -1 grass. All treatments were supplemented with 400 g kg -1 concentrates on a dry matter basis. Cows had a 19-day adaptation period to the experimental diet before a 6-day measurement period in individual tie stalls. Increasing dietary WC did not affect dry matter intake, milk yield or milk concentrations of fat, protein or lactose. Milk polyunsaturated FA concentrations (total n-3, total n-6, LA and ALNA) and transfer efficiency of LA and ALNA were increased with increasing dietary WC supply. Inclusion of WC in pastures may increase concentrations of nutritionally beneficial FA, without influencing milk yield and basic composition, but any implications on human health cannot be drawn. © 2018 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry. © 2018 The Authors. Journal of the Science of Food and Agriculture published by JohnWiley & Sons Ltd on behalf of Society of Chemical Industry.

  17. Influence of modified atmosphere packaging on volatile compounds and physicochemical and antioxidant attributes of fresh-cut pineapple (Ananas comosus).

    Science.gov (United States)

    Montero-Calderón, Marta; Rojas-Graü, María Alejandra; Aguiló-Aguayo, Ingrid; Soliva-Fortuny, Robert; Martín-Belloso, Olga

    2010-04-28

    The effects of modified atmosphere packaging on volatile compound content and physicochemical and antioxidant attributes of Gold cultivar fresh-cut pineapples were assessed throughout storage at 5 degrees C. Fresh-cut pineapple pieces were packed under LO (low oxygen, 12% O(2), 1% CO(2)), AIR (20.9% O(2)) and HO (high oxygen, 38% O(2)) headspace atmospheres. Methyl butanoate, methyl 2-methylbutanoate, and methyl hexanoate were the most abundant volatiles regardless of the packaging atmosphere and days of storage; whereas most odor active volatiles were methyl and ethyl 2-methylbutanoate, 2,5-dimethyl-4-methoxy-3(2H)-furanone and ethyl hexanoate. Physicochemical attributes of pineapple did not significantly vary, whereas vitamin C content and total antioxidant capacity were lower for fresh-cut pineapple in HO (488 +/- 38 mg/100 mg(fw) and 54.4 +/- 5.7%, respectively) than for LO and AIR packages. Storage life of fresh-cut pineapple was limited to 14 days by volatile compounds losses and fermentation processes.

  18. Quantitative Microbial Risk Assessment for Escherichia coli O157:H7 in Fresh-Cut Lettuce.

    Science.gov (United States)

    Pang, Hao; Lambertini, Elisabetta; Buchanan, Robert L; Schaffner, Donald W; Pradhan, Abani K

    2017-02-01

    Leafy green vegetables, including lettuce, are recognized as potential vehicles for foodborne pathogens such as Escherichia coli O157:H7. Fresh-cut lettuce is potentially at high risk of causing foodborne illnesses, as it is generally consumed without cooking. Quantitative microbial risk assessments (QMRAs) are gaining more attention as an effective tool to assess and control potential risks associated with foodborne pathogens. This study developed a QMRA model for E. coli O157:H7 in fresh-cut lettuce and evaluated the effects of different potential intervention strategies on the reduction of public health risks. The fresh-cut lettuce production and supply chain was modeled from field production, with both irrigation water and soil as initial contamination sources, to consumption at home. The baseline model (with no interventions) predicted a mean probability of 1 illness per 10 million servings and a mean of 2,160 illness cases per year in the United States. All intervention strategies evaluated (chlorine, ultrasound and organic acid, irradiation, bacteriophage, and consumer washing) significantly reduced the estimated mean number of illness cases when compared with the baseline model prediction (from 11.4- to 17.9-fold reduction). Sensitivity analyses indicated that retail and home storage temperature were the most important factors affecting the predicted number of illness cases. The developed QMRA model provided a framework for estimating risk associated with consumption of E. coli O157:H7-contaminated fresh-cut lettuce and can guide the evaluation and development of intervention strategies aimed at reducing such risk.

  19. Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy

    International Nuclear Information System (INIS)

    Fan Xuetong; Guan Wenqiang; Sokorai, Kimberly J.B.

    2012-01-01

    Fresh-cut Iceberg lettuce packaged in modified atmosphere packages and spinach in perforated film bags were irradiated with gamma rays at doses of 0, 1, 2, 3, and 4 kGy. After irradiation, the samples were stored for 14 days at 4 °C. O 2 levels in the packages of fresh-cut Iceberg lettuce decreased and CO 2 levels increased with increasing radiation dose, suggesting that irradiation increased respiration rates of lettuce. Tissue browning of irradiated cut lettuce was less severe than that of non-irradiated, probably due to the lower O 2 levels in the packages. However, samples irradiated at 3 and 4 kGy had lower maximum force and more severe sogginess than the non-irradiated control. In addition, ascorbic acid content of irradiated lettuce was 22–40% lower than the non-irradiated samples after 14 days of storage. The visual appearance of spinach was not affected by irradiation even at a dose of 4 kGy. Consumer acceptance suggested that more people would dislike and would not buy spinach that was treated at 3 and 4 kGy as compared to the non-irradiated sample. Overall, irradiation at doses of 1 and 2 kGy may be employed to enhance microbial safety of fresh-cut Iceberg lettuce and spinach while maintaining quality. - Highlights: ▶ Headspace composition in the modified atmosphere packages of cut lettuce was affected by irradiation. ▶ Fresh-cut lettuce in adapted atmosphere could tolerate 1 or 2 kGy rays without quality deterioration in look and texture. ▶ Lettuce irradiated at doses higher than 2 kGy developed sogginess. ▶ Irradiated spinach maintained a good appearance at doses of 3 and 4 kGy. ▶ Higher doses (3 and 4 kGy) of radiation decreased consumers' likingness and purchase intent of irradiated spinach.

  20. Importance of Seed Quality for the Fresh-cut Chain

    DEFF Research Database (Denmark)

    Deleuran, Lise Christina; Olesen, Merete Halkjær; Shetty, Nisha

    2011-01-01

    Seed is the most fundamental input in vegetable production on, which the effectiveness of other inputs and outputs depends. If the seed is of poor quality, the use of other inputs is less successful and will occasionally be irrelevant. A definition of seed quality will depend upon the use for......, which the seed is intended. Viability, vigor, uniformity, purity and health of the seeds are quality parameters important for all production systems. The ideal situation for both fresh produce and fresh cut would be seeds, which germinate uniform at a high percentage and subsequently grow relatively...... fast to the desired size, thus, resulting in leaves of improved quality. It is likely that such leaves will be more able to withstand the rigorous processing that includes harvest, transportation, washing, sanitization, de-watering and packaging. This ideal situation would both be determined...

  1. Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization

    Directory of Open Access Journals (Sweden)

    Giovanna Ferrentino

    2013-01-01

    Full Text Available The impact of supercritical CO2 (SC-CO2 process on the quality attributes of fresh-cut coconut has been investigated to establish the acceptability of SC-CO2 treated products by the consumers. Two process conditions, previously identified as optimal to reduce the microbial content of the product, were studied: 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min. The results highlighted that both conditions induced some effects on product attributes. After 30 min of treatment at 12 MPa and 40°C a decrease of lightness (8%, pH (13%, fat content (24%, total phenol content (29%, flavonoid compounds (49%, antioxidant capacity (30% and an increase of dry matter (11% and titratable acidity (51.1% were observed while polyphenol oxidase (PPO exhibited 35% and 98.5% inactivation. Peroxidase enzyme activity increased by 77.8% and 30.4% at 12 MPa, 40°C, 30 min and 12 MPa, 45°C, 15 min, respectively. Sensory evaluations revealed no significant differences in appearance, texture, taste, and aroma of treated fresh-cut coconut compared to the untreated. The study confirms the feasibility of SC-CO2 process for the pasteurization of fresh fruits with a firm structure and opens the door to the possibility of exploiting such a technology at industrial level.

  2. Measurement of Multiple Vitamin K Forms in Processed and Fresh-Cut Pork Products in the U.S. Food Supply.

    Science.gov (United States)

    Fu, Xueyan; Shen, Xiaohua; Finnan, Emily G; Haytowitz, David B; Booth, Sarah L

    2016-06-08

    Vitamin K food composition data have historically been limited to plant-based phylloquinone (vitamin K1). The purpose of this study was to expand analysis of vitamin K to animal products and to measure phylloquinone and 10 forms of menaquinones (vitamin K2) in processed and fresh-cut pork products. Nationally representative samples of processed pork products (n = 28) were obtained through USDA's National Food and Nutrition Analysis Program, and fresh pork (six cuts; n = 5 per cut) and bacon (n = 4) were purchased from local retail outlets. All samples were analyzed by high-performance liquid chromatography (phylloquinone and menaquinone-4) and atmospheric-pressure chemical ionization-liquid chromatography-mass spectrometry (menaquinone-5 to menaquinone-13). Although low in phylloquinone (processed pork products and fresh pork cuts contained menaquinone-4, menaquinone-10, and menaquinone-11 (range: [35.1 ± 11.0]-[534 ± 89.0] μg of menaquinones per 100 g). The total menaquinone contents of processed pork products were correlated with fat contents (r = 0.935). In summary, processed and fresh-cut pork products are a rich dietary source of menaquinones that are currently unaccounted for in assessment of vitamin K in the food supply.

  3. Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review

    Directory of Open Access Journals (Sweden)

    Ovais Shafiq Qadri

    2015-12-01

    Full Text Available Fruits and vegetables comprise an essential part of human diet as they are the major source of dietary nutrients of great importance. Consumption of fruits has been found to counteract many of the chronic diseases, including cancers and cardiovascular diseases. Therefore, recommendations for a balanced diet must include the consumption of fresh fruits and vegetables. Consumers in developing countries have become more concerned about the nutritional and sensory aspects as well as the safety of the food they eat due to growing health awareness. At the same time, consumer demand for convenience products is increasing and so is the demand for fresh-cut fruits and vegetables. Fresh-cut market has expanded considerably in recent years. However, quality and safety of such products are an issue of concern as these products can act as vehicles for transmitting infectious diseases. Furthermore, fresh-cut produce is more susceptible to spoilage and can facilitate rapid growth of spoilage micro-organisms as well as the micro-organisms of public health significance. Nonetheless, keeping in consideration the vast scope of fresh-cut products, this article intends to thoroughly review information about microbiology and public health risks associated with them. Discussions regarding different approaches to extend the shelf life and to minimize the risk of infection associated with their consumption are also included.

  4. Sensory characteristics and consumer acceptance and purchase intention toward fresh-cut potatoes.

    Science.gov (United States)

    Montouto-Graña, Mónica; Cabanas-Arias, Sonia; Porto-Fojo, Silvia; Vázquez-Odériz, Ma Lourdes; Romero-Rodríguez, Ma Angeles

    2012-01-01

    For a new product to succeed in the market, it must be accepted by consumers. This study investigates consumer opinions on fresh-cut potatoes packaged under vacuum and under a modified atmosphere using home use tests. The data obtained were related to demographic characteristics and patterns of consumption and to purchase intention toward potatoes and other vegetables. The sensory characteristics evaluated by a panel of assessors trained in the sensory evaluation of potato were also considered. The results indicate that although both products were accepted by the consumer, vacuum-packed potatoes received slightly higher ratings and more consumers intended to purchase this product. The fresh-cut potato packaged under vacuum is a product with all the sensory characteristics that will be accepted by the consumers. The adaptation to the productive process at the industrial level, it can be performed with enough guarantees that the product will definitely be purchased by the consumers. © 2011 Institute of Food Technologists®

  5. Improving the quality of fresh-cut apples, pears, and melons using natural additives.

    Science.gov (United States)

    Alandes, L; Quiles, A; Pérez-Munuera, I; Hernando, I

    2009-03-01

    Improving the quality of different fresh-cut fruits by adding natural substances was studied. "Fuji" apples, "Flor de Invierno" pears, and "Piel de Sapo" melons were treated with calcium lactate, N-acetyl-L-cysteine, glutathione, and malic acid and stored for 4 wk at 4 degrees C. Instrumental texture (penetration), microstructure (light microscopy), acidity, soluble solids, color, pectinmethylesterase activity, and microflora were studied. The results showed that the combined treatment reinforced the cell walls strengthening the structure and texture of these fruits and maintained the L* and a* values throughout 4 wk of storage at 4 degrees C. The combination of additives provided low microbial counts in apples until the 4th week and in melons until the 2nd week. So, this combined treatment could be used to extend the shelf life of some fresh-cut fruits while preserving their quality.

  6. Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture, and microstructure of fresh-cut coconut.

    Science.gov (United States)

    Ferrentino, Giovanna; Balzan, Sara; Dorigato, Andrea; Pegoretti, Alessandro; Spilimbergo, Sara

    2012-05-01

    The objective of the present study was the evaluation of the effectiveness of supercritical carbon dioxide (SC-CO(2)) as a nonthermal technology for the pasteurization of fresh-cut coconut, as an example of ready-to-eat and minimally processed food. First, the inactivation kinetics of microbiota on coconut were determined using SC-CO(2) treatments (pressures at 8 and 12 MPa, temperatures from 24 to 45 °C, treatment times from 5 to 60 min). Second, the effects of SC-CO(2) on the hardness and microstructure of fresh-cut coconut processed at the optimal conditions for microbial reduction were investigated. SC-CO(2) treatment of 15 min at 45 °C and 12 MPa induced 4 log CFU/g reductions of mesophilic microorganisms, lactic acid bacteria, total coliforms, and yeasts and molds. The hardness of coconut was not affected by the treatment but the samples developed an irregular and disorderly microstructure. Results suggested the potential of SC-CO(2) in preserving fresh-cut fruits and ready-to-eat products. © 2012 Institute of Food Technologists®

  7. Pathway Analysis and Metabolites Identification by Metabolomics of Etiolation Substrate from Fresh-Cut Chinese Water Chestnut (Eleocharis tuberosa

    Directory of Open Access Journals (Sweden)

    Yi-Xiao Li

    2016-12-01

    Full Text Available Fresh-cut Chinese water chestnuts (CWC turn yellow after being peeled, reducing their shelf life and commercial value. Metabolomics, the systematic study of the full complement of small molecular metabolites, was useful for clarifying the mechanism of fresh-cut CWC etiolation and developing methods to inhibit yellowing. In this study, metabolic alterations associated with etiolation at different growth stages (0 day, 2 days, 3 days, 4 days, 5 days from fresh-cut CWC were investigated using LC–MS and analyzed by pattern recognition methods (principal component analysis (PCA, partial least squares-discriminant analysis (PLS-DA, and orthogonal projection to latent structures-discriminant analysis (OPLS-DA. The metabolic pathways of the etiolation molecules were elucidated. The main metabolic pathway appears to be the conversion of phenylalanine to p-coumaroyl-CoA, followed by conversion to naringenin chalcone, to naringenin, and naringenin then following different pathways. Firstly, it can transform into apigenin and its derivatives; secondly, it can produce eriodictyol and its derivatives; and thirdly it can produce dihydrokaempferol, quercetin, and myricetin. The eriodictyol can be further transformed to luteolin, cyanidin, dihydroquercetin, dihydrotricetin, and others. This is the first reported use of metabolomics to study the metabolic pathways of the etiolation of fresh-cut CWC.

  8. A Comparative Study of Natural Antimicrobial Delivery Systems for Microbial Safety and Quality of Fresh-Cut Lettuce.

    Science.gov (United States)

    Hill, Laura E; Oliveira, Daniela A; Hills, Katherine; Giacobassi, Cassie; Johnson, Jecori; Summerlin, Harvey; Taylor, T Matthew; Gomes, Carmen L

    2017-05-01

    Nanoencapsulation can provide a means to effectively deliver antimicrobial compounds and enhance the safety of fresh produce. However, to date there are no studies which directly compares how different nanoencapsulation systems affect fresh produce safety and quality. This study compared the effects on quality and safety of fresh-cut lettuce treated with free and nanoencapsulated natural antimicrobial, cinnamon bark extract (CBE). A challenge study compared antimicrobial efficacy of 3 different nanoencapsulated CBE systems. The most effective antimicrobial treatment against Listeria monocytogenes was chitosan-co-poly-N-isopropylacrylamide (chitosan-PNIPAAM) encapsulated CBE, with a reduction on bacterial load up to 2 log 10 CFU/g (P lettuce was stored at 5 °C and 10 °C for 15 d. Subsequently, chitosan-PNIPAAM-CBE nanoparticles (20, 40, and 80 mg/mL) were compared to a control and free CBE (400, 800, and 1600 μg/mL) for its effects on fresh-cut lettuce quality over 15 d at 5 °C. By the 10th day, the most effective antimicrobial concentration was 80 mg/mL for chitosan-PNIPAAM-CBE, up to 2 log 10 CFU/g reduction (P lettuce shelf-life. Overall, nanoencapsulation provided a method to effectively deliver essential oil and enhanced produce safety, while creating little to no detrimental quality changes on the fresh-cut lettuce. © 2017 Institute of Food Technologists®.

  9. Effect of Dipping and Vacuum Impregnation Coating Techniques with Alginate Based Coating on Physical Quality Parameters of Cantaloupe Melon.

    Science.gov (United States)

    Senturk Parreidt, Tugce; Schmid, Markus; Müller, Kajetan

    2018-04-01

    Edible coating based on sodium alginate solution was applied to fresh-cut cantaloupe melon by dipping and vacuum impregnation coating methods. One aim of this work is to produce more technical information concerning these conventional and novel coating processes. For this purpose, the effect of various coating parameters (dipping time, draining time, time length of the vacuum period, vacuum pressure, atmospheric restoration time) with several levels on physical quality parameters (percentage of weight gain, color, and texture) of noncoated and coated samples were determined in order to define adequate coating process parameters to achieve a successful coating application. Additionally, the effects of dipping and vacuum impregnation processes were compared. Both processes improved the firmness of the melon pieces. However, vacuum impregnation application had higher firmness and weight gain results, and had significant effect (P coating technique and the parameters used significantly affect the physical quality characteristics of coated food products. The work presented produced more technical information concerning dipping and vacuum impregnation coating techniques, along with evaluating the effects of various coating parameters with several levels. The results revealed that vacuum impregnation technique is a successful coating method; however the effects should be carefully assessed for each product. © 2018 Institute of Food Technologists®.

  10. Use of molecular markers aids in the development of diverse inbred backcross lines in Beit Alpha cucumber (Cucumis sativus L.)

    Science.gov (United States)

    Beit Alpha cucumber (Cucumis sativus L.) is a Mediterranean fresh-market type with a relatively narrow genetic base. To broaden its base for plant improvement, 42 diverse accessions were compared employing a previously defined standard marker array to choose wide-based parental lines for use in bac...

  11. Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars.

    Science.gov (United States)

    Tarazona-Díaz, Martha Patricia; Viegas, Joana; Moldao-Martins, Margarida; Aguayo, Encarna

    2011-03-30

    The fresh-cut industry produces thousands of tons of waste in non-edible portions that present an environmental and management problem. These by-products could be reused, in particular, to obtain bioactive compounds. In this study, five different fresh-cut watermelon cultivars were assessed for their flesh and by-product bioactive contents. The amount of by-product varied between 31.27 and 40.61% of initial fresh weight (f.w.) depending on the cultivar. Watermelon cultivars were poor sources of total antioxidant, and the content was similar between rind and flesh samples (46.96 vs 43.46 mg ascorbic acid equivalent antioxidant capacity kg(-1) f.w.). However, the rind had a moderate total phenolic content higher than that of the flesh (458 vs 389 mg chlorogenic acid equivalent kg(-1) f.w.) and a much higher content of the amino acid citrulline (3.34 vs 2.33 g kg(-1) f.w.), which has potential bioactive properties. Watermelon rind offers quantitative interest as a natural source of citrulline, particularly Fashion, a dark-skinned, seedless cultivar. More research is required on the efficient extraction of citrulline from watermelon rind and its suitability as an additive to drinks, juices or others products to produce new functional food products with valid health claims. Copyright © 2010 Society of Chemical Industry.

  12. A comparative analysis of phloem exudate proteins from Cucumis melo, Cucumis sativus and Cucurbita maxima by polyacrylamide gel electrophoresis and isoelectric focusing.

    Science.gov (United States)

    Sabnis, D D; Hart, J W

    1976-01-01

    Proteins in sieve tube exudate from Cucumis melo L., Cucumis sativus L. and Cucurbita maxima Duch. were analysed by gel electrophoresis and isoelectric focusing. Estimated molecular weights and isoelectric points for the major and minor proteins from each plant species are presented. Electrophoresis revealed striking differences between the protein complements of exudatc from the two genera investigated. Similarly, although a few exudate proteins from the two species of Cucumis possessed identical molecular weights, several major proteins were peculiar to each species. Isoelectric focusing of proteins in exudate samples from the three plants confirmed the marked differences in their protein complements. Furthermore, focusing also revealed differences between cultivars of Cucumis sativus. Both Cucumis sativus and Cucurbita maxima possessed relatively large amounts of basic proteins; these were absent in exudate from Cucumis melo. The implications of these results are discussed in relation to present concepts regarding the interrelationships and possible functional roles of P-proteins.

  13. Formation of trichloromethane in chlorinated water and fresh-cut produce and as a result of reacting with citric acid

    Science.gov (United States)

    Chlorine (sodium hypochlorite) is commonly used by the fresh produce industry to sanitize wash water, fresh and fresh-cut fruits and vegetables. However, possible formation of harmful chlorine by-products is a concern. The objectives of this study were to compare chlorine and chlorine dioxide in t...

  14. Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste.

    Science.gov (United States)

    Manzocco, L; Alongi, M; Lagazio, C; Sillani, S; Nicoli, M C

    2017-12-01

    The evolution of different quality parameters (firmness, weight loss, colour changes, microbial counts, consumer rejection) of packed fresh-cut Iceberg salad was assessed at 4, 8 and 12°C to simulate domestic refrigerators running at different conditions. The increase in storage temperature did not affect salad firmness and weight loss but increased colour changes, microbial growth and consumer rejection. A survey among Italian consumers was also carried out and demonstrated that fresh-cut salad was mainly consumed within the first 5days after purchasing. Consumer rejection data were combined with data relevant to the distribution of salad consumption over the days following product purchase, to estimate salad wasting risk. When salad was stored at 4 and 8°C, estimated wasted packages within the expiration date (7days) were sustainable interventions to tackle food waste. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Guidelines to validate control of cross-contamination during washing of fresh-cut leafy vegetables

    Science.gov (United States)

    The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are likely to occur in food production. During production of fresh-cut leafy vegetables, microbial contaminati...

  16. Effect of processing on the disappearance of pesticide residues in fresh-cut lettuce: Bioavailability and dietary risk.

    Science.gov (United States)

    Camara, Miguel A; Barba, Alberto; Cermeño, Sandra; Martinez, Gracia; Oliva, Jose

    2017-12-02

    The aim of this research is to establish the processing factors of six pesticides durong the preparation of fresh-cut lettuce and to assess the risk of ingestion of pesticide residues associated with the consumption of the same. A field study was carried out on the dissipation of three insecticides (imidacloprid, tebufenozide, cypermethrin) and three fungicides (metalaxyl, tebuconazole, azoxystrobin) during treatment conditions simulating those used for commercial fresh-cut lettuce. A simultaneous residue analysis method is validated using QuEChERS extraction with acetonitrile and CG-MS and LC-MS/MS analysis. The residues detected after field application never exceed the established Maximum Residue Limits. The processing factors were generally less than 1 (between 0.34 for tebufenozide and 0.53 for imidacloprid), indicating that the process, as a whole, considerably reduces residue levels in processed lettuce compared to fresh lettuce. It is confirmed that cutting, followed by washing and drying, considerably reduces the residues. A matrix effect in the dialyzation of the pesticides is observed and the in vitro study of bioavailability establishes a low percentage of stomach absorption capacity (lettuce showed no concerns for consumer health.

  17. Surface survival and internalization of salmonella through natural cracks on developing cantaloupe fruits, alone or in the presence of the melon wilt pathogen Erwinia tracheiphila.

    Directory of Open Access Journals (Sweden)

    Dhiraj Gautam

    Full Text Available Outbreaks of foodborne illness attributed to the consumption of Salmonella-tainted cantaloupe have occurred repeatedly, but understanding of the ecology of Salmonella on cantaloupe fruit surfaces is limited. We investigated the interactions between Salmonella enterica Poona, the plant pathogenic bacterium Erwinia tracheiphila, and cantaloupe fruit. Fruit surfaces were inoculated at the natural cracking stage by spreading S. enterica and E. tracheiphila, 20 µl at 107 cfu/ml, independently or together, over a 2×2 cm rind area containing a crack. Microbial and microscopic analyses were performed at 0, 9 and 24 days post inoculation (DPI. Even at 24 DPI (fruit maturity S. enterica was detected on 14% and 40% of the fruit inoculated with S. enterica alone and the two-pathogen mixture, respectively. However, the population of S. enterica declined gradually after initial inoculation. E. tracheiphila, inoculated alone or together with Salmonella, caused watersoaked lesions on cantaloupe fruit; but we could not conclude in this study that S. enterica survival on the fruit surface was enhanced by the presence of those lesions. Of fruit inoculated with E. tracheiphila alone and sampled at 24 DPI, 61% had watersoaked lesions on the surface. In nearly half of those symptomatic fruits the watersoaking extended into the sub-rind mesocarp, and E. tracheiphila was recovered from that tissue in 50% of the symptomatic fruit. In this work, E. tracheiphila internalized through natural cracks on developing fruits. S. enterica was never detected in the fruit interior (ca. 2-3 mm below rind surface under the limited conditions of our experiments, but the possibility that it, or other human pathogens that contaminate fresh produce, might also do so should be investigated under a wider range of conditions and produce types.

  18. Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.

    Science.gov (United States)

    Sogi, D S; Siddiq, M; Roidoung, S; Dolan, K D

    2012-11-01

    Mango (Mangifera indica L.) is a major tropical fruit that has not been exploited for fresh-cut or minimally processed products on a scale similar to apples, pineapples, or melons. The objective of this study was to investigate the effect of infrared (IR) treatment on total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut cubes from 'Tommy Atkin' mangoes. Mango cubes were IR treated (5, 10, 15 min) and evaluated at 4-d intervals during 16-d storage at 4 ± 1 °C. Total phenolics, carotenoids, and ascorbic acid content in fresh-cut control mango cubes were 43.33, 1.37, and 15.97 mg/100 g FW, respectively. IR treatments increased total phenolics (59.23 to 71.16 mg/100 g FW) and decreased ascorbic acid (12.14 to 15.38 mg/100 g, FW). Total carotenoids showed a mixed trend (1.13 to 1.66 mg/100 g, FW). The IR treatment showed a significant positive impact on antioxidant properties (μM TE/100 g, FW) of mango cubes, as assayed by ABTS (261.5 compared with 338.0 to 416.4), DPPH (270.5 compared with 289.4 to 360.5), and ORAC (6686 compared with 8450 to 12230). Total phenolics, carotenoids, ascorbic acid, and antioxidant capacity decreased over 16-d storage. However, IR treated samples had consistently higher ABTS, DPPH, and total phenolics during storage. It was demonstrated that IR treatment can be effectively used in improving antioxidant properties of fresh-cut mangoes with minimal effect on the visual appearance. Various methods/treatments are in use for extending the quality of fresh-cut fruits, including mild heat treatment. This study explored the application of infrared (IR) heat for processing fresh-cut mango cubes and evaluated its effect on vitamin C and antioxidant capacity during 16-d storage. This is the first study reporting on the use of IR heat in fresh-cut fruits. IR treatment was shown to be effective in retaining antioxidant properties of fresh-cut mango cubes with minimal effect on the visual appearance. © 2012 Institute

  19. Technological innovations to preserve quality and safety of fresh-cut horticultural products

    OpenAIRE

    Artés-Hernández, Francisco; Gómez, Perla; Aguayo, Encarna; Artés-Hernández, Francisco

    2010-01-01

    Proceedings of the International Conference “Environmentally friendly and safe technologies for quality of fruit and vegetables”, held in Universidade do Algarve, Faro, Portugal, on January 14-16, 2009. This Conference was a join activity with COST Action 924. Fresh-cut or minimally processed fruit and vegetables have strongly increased their market share all over the industrialized countries. For that reason this market is currently very competitive, and forces the specialized ...

  20. Detection of decay in fresh-cut lettuce using hyperspectral imaging and chlorophyll fluorescence imaging

    Science.gov (United States)

    Fresh-cut lettuce sold in modified atmosphere packaging (MAP) is a desirable, but highly perishable product. Decay of tissue can start a few days after processing and may be difficult to detect by quick visual observation. A system for early detection of decay and gradual evaluation of its progress ...

  1. Modelling sensorial and nutritional changes to better define quality and shelf life of fresh-cut melons

    Directory of Open Access Journals (Sweden)

    Maria Luisa Amodio

    2013-06-01

    Full Text Available The shelf life of fresh-cut produce is mostly determined by evaluating the external appearance since this is the major factor affecting consumer choice at the moment of purchase. The aim of this study was to investigate the degradation kinetics of the major quality attributes in order to better define the shelf life of fresh-cut melons. Melon pieces were stored for eight days in air at 5°C. Sensorial and physical attributes including colour, external appearance, aroma, translucency, firmness, and chemical constituents, such as soluble solids, fructose, vitamin C, and phenolic content, along with antioxidant activity were monitored. Attributes showing significant changes over time were used to test conventional kinetic models of zero and first order, and Weibullian models. The Weibullian model was the most accurate to describe changes in appearance score, translucency, aroma, firmness and vitamin C (with a regression coefficient always higher than 0.956, while the other parameters could not be predicted with such accuracy by any of the tested models. Vitamin C showed the lowest kinetic rate among the model parameters, even though at the limit of marketability (appearance score 3, estimated at five days, a loss of 37% of its initial content was observed compared to the fresh-cut product, indicating a much lower nutritional value. After five days, the aroma score was already 2.2, suggesting that this quality attribute, together with the vitamin C content, should be taken into account when assessing shelf life of fresh-cut melons. In addition, logistical models were used to fit the percentage of rejected samples on the basis of non-marketability and non-edibility (appearance score <3 and <2, respectively. For both parameters, correlations higher than 0.999 were found at P<0.0001; for each mean score this model helps to understand the distribution of the samples among marketable, nonmarketable, and non-edible products.

  2. Application of Kubelka - Munk analysis to the study of translucency in fresh-cut tomato

    NARCIS (Netherlands)

    Lana, M.M.; Hogenkamp, M.; Koehorst, R.B.M.

    2006-01-01

    In order to assess the development of translucency in fresh-cut tomato (Lycopersicum esculentum cv. Belissimo) during refrigerated storage, two experiments were conducted. In the first one, tomato slices obtained from fruits at breaker and at red stage were stored at 5 ± 0.5 °C and monitored at

  3. De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits.

    Directory of Open Access Journals (Sweden)

    Haisheng Zhu

    Full Text Available Fresh-cut luffa (Luffa cylindrica fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar 'Fusi-3'. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were annotated based on sequences in four public databases. We detected 35,282 Unigenes with significant hits to sequences in the NCBInr database, and 24,427 Unigenes encoded proteins with sequences that were similar to those of known proteins in the Swiss-Prot database. Additionally, 20,546 and 13,021 Unigenes were similar to existing sequences in the Eukaryotic Orthologous Groups of proteins and Kyoto Encyclopedia of Genes and Genomes databases, respectively. Furthermore, 27,301 Unigenes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1-6 h. Moreover, 11 genes from five gene families (i.e., PPO, PAL, POD, CAT, and SOD identified as potentially associated with enzymatic browning as well as four WRKY transcription factors were observed to be differentially regulated in fresh-cut luffa fruits. With the assistance of rapid amplification of cDNA ends technology, we obtained the full-length sequences of the 15 Unigenes. We also confirmed these Unigenes were expressed by quantitative real-time polymerase chain reaction analysis. This study provides a comprehensive transcriptome sequence resource, and may facilitate further studies aimed at identifying genes affecting luffa fruit browning for the exploitation of the underlying mechanism.

  4. De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits

    Science.gov (United States)

    Chen, Mindong; Wang, Bin; Zhang, Qianrong; Xue, Zhuzheng

    2017-01-01

    Fresh-cut luffa (Luffa cylindrica) fruits commonly undergo browning. However, little is known about the molecular mechanisms regulating this process. We used the RNA-seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut fruits from luffa cultivar ‘Fusi-3’. Over 90 million high-quality reads were assembled into 58,073 Unigenes, and 60.86% of these were annotated based on sequences in four public databases. We detected 35,282 Unigenes with significant hits to sequences in the NCBInr database, and 24,427 Unigenes encoded proteins with sequences that were similar to those of known proteins in the Swiss-Prot database. Additionally, 20,546 and 13,021 Unigenes were similar to existing sequences in the Eukaryotic Orthologous Groups of proteins and Kyoto Encyclopedia of Genes and Genomes databases, respectively. Furthermore, 27,301 Unigenes were differentially expressed during the browning of fresh-cut luffa fruits (i.e., after 1–6 h). Moreover, 11 genes from five gene families (i.e., PPO, PAL, POD, CAT, and SOD) identified as potentially associated with enzymatic browning as well as four WRKY transcription factors were observed to be differentially regulated in fresh-cut luffa fruits. With the assistance of rapid amplification of cDNA ends technology, we obtained the full-length sequences of the 15 Unigenes. We also confirmed these Unigenes were expressed by quantitative real-time polymerase chain reaction analysis. This study provides a comprehensive transcriptome sequence resource, and may facilitate further studies aimed at identifying genes affecting luffa fruit browning for the exploitation of the underlying mechanism. PMID:29145430

  5. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables

    Directory of Open Access Journals (Sweden)

    Eva Petri

    2015-07-01

    Full Text Available Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide and the application of pressure (vacuum/positive pressure on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa and carrots (Daucus carota was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min in tap water (W, chlorine water (CW, chlorine dioxide (ClO2: 2 mg/L and peroxyacetic acid (PAA: 100 mg/L in combination with: (a vacuum (V: 10 mbar or (b positive pressure application (P: 3 bar. The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.

  6. Evaluation of Combined Disinfection Methods for Reducing Escherichia coli O157:H7 Population on Fresh-Cut Vegetables.

    Science.gov (United States)

    Petri, Eva; Rodríguez, Mariola; García, Silvia

    2015-07-23

    Most current disinfection strategies for fresh-cut industry are focused on the use of different chemical agents; however, very little has been reported on the effectiveness of the hurdle technology. The effect of combined decontamination methods based on the use of different sanitizers (peroxyacetic acid and chlorine dioxide) and the application of pressure (vacuum/positive pressure) on the inactivation of the foodborne pathogen E. coli O157:H7 on fresh-cut lettuce (Lactuca sativa) and carrots (Daucus carota) was studied. Fresh produce, inoculated with E. coli O157:H7, was immersed (4 °C, 2 min) in tap water (W), chlorine water (CW), chlorine dioxide (ClO2: 2 mg/L) and peroxyacetic acid (PAA: 100 mg/L) in combination with: (a) vacuum (V: 10 mbar) or (b) positive pressure application (P: 3 bar). The product quality and antimicrobial effects of the treatment on bacterial counts were determined both in process washing water and on fresh-cut produce. Evidence obtained in this study, suggests that the use of combined methods (P/V + sanitizers) results in a reduction on the microorganism population on produce similar to that found at atmospheric pressure. Moreover, the application of physical methods led to a significant detrimental effect on the visual quality of lettuce regardless of the solution used. Concerning the process water, PAA proved to be an effective alternative to chlorine for the avoidance of cross-contamination.

  7. Quality of fresh-cut strawberry Qualidade de morango minimamente processado

    Directory of Open Access Journals (Sweden)

    Franciscleudo B Costa

    2011-12-01

    Full Text Available The aim of this work was to study the physical, chemical, physiological and microbiological changes during the flow chart of fresh-cut strawberry. Strawberry cvs. Camarosa, Dover and Tudla, derived from experimental area of the Universidade Federal de Viçosa, were selected by color (red ¾ and absence of wound. Afterwards, the minimal processing was evaluated, as follows: fast cooling, water and ice, removal of the calyx followed by conservation at 5±0.5°C and 90-95% RH for 13 days, sanitation, drainage, cut in halves. Removal of the calyx did not result significant difference for fresh weight, total soluble solids, total titratable acidity, pH and ratio TSS/TTA. The rapid cooling resulted in lower electrolyte leakage and respiratory rate, especially sanitized fruits. Sanitization by immersion in chlorine solution slowed the growth of fungi and yeast. Drainage for 20 minutes eliminated practically all water on the surface of the fruits. The fresh-cutting did not affect the visual and nutritional quality of strawberries like appearance, microbiot, vitamin C, anthocyanins and phenolic compounds, consisting of alternative market potential economically viable.O objetivo deste trabalho foi estudar mudanças físicas, químicas, fisiológicas e microbiológicas durante o fluxograma de processamento mínimo de morango. Morangos das cultivares Camarosa, Dover e Tudla oriundos de área experimental da Universidade Federal de Viçosa, foram selecionados por cor (¾ vermelho e ausência de danos. Posteriormente, foi avaliado o fluxograma de processamento mínimo: resfriamento rápido, água e gelo; remoção do cálice acompanhado de conservação a 5±0,5ºC e 90-95% UR, por 13 dias; sanitização; drenagem; corte, em metades. A remoção do cálice não resultou diferença significativa para massa fresca, sólidos solúveis totais, acidez total titulável, pH e razão SST/ATT. O resfriamento rápido ocasionou menores extravasamentos de eletrólitos e

  8. Recent advances in modified atmosphere packaging and edible coatings to maintain quality of fresh-cut fruits and vegetables.

    Science.gov (United States)

    Ghidelli, Christian; Pérez-Gago, María B

    2018-03-04

    Processing of fruits and vegetables generates physiological stresses in the still living cut tissue, leading to quality deterioration and shorter shelf life as compared with fresh intact produces. Several strategies can be implemented with the aim to reduce the rate of deterioration of fresh-cut commodities. Such strategies include low temperature maintenance from harvest to retail and the application of physical and chemical treatments such as modified atmosphere packaging (MAP) with low O 2 and high CO 2 levels and antioxidant dips. Other technologies such as edible coatings with natural additives, new generation of coatings using nanotechnological solutions such as nanoparticles, nanoencapsulation, and multilayered systems, and nonconventional atmospheres such as the use of pressurized inert/noble gases and high levels of O 2 have gained a lot of interest as a possibility to extend the shelf life of minimally processed fruits and vegetables. However, the high perishability of these products challenges in many cases their marketability by not achieving sufficient shelf life to survive the distribution system, requiring the combination of treatments to assure safety and quality. This review reports the recent advances in the use of MAP, edible coatings, and the combined effect of both technologies to extend the shelf life of fresh-cut fruits and vegetables.

  9. Effects of pre-and postharvest lighting on quality and shelf life of fresh-cut lettuce

    NARCIS (Netherlands)

    Woltering, E.J.; Witkowska, I.M.

    2016-01-01

    The effects of pre-and postharvest lighting on quality and shelf life of fresh-cut lettuce was investigated. Lettuce was grown under different light intensities (120 and 250 μmol m-2 s-1 PAR from fluorescent tubes) and quality at harvest and subsequent postharvest

  10. Listeria monocytogenes persistence and transfer to cantaloupes in the packing environment is affected by equipment surface type and cleanliness

    Science.gov (United States)

    Cantaloupes have frequently been contaminated with bacterial pathogens and caused several high profile outbreaks over the years. In 2011, Rocky Ford cantaloupes contaminated with Listeria monocytogenes sickened 147 people and resulted in 33 fatalities, making it the deadliest foodborne outbreak in t...

  11. Biodegradable packaging and edible coating for fresh-cut fruits and vegetables

    Directory of Open Access Journals (Sweden)

    Fernanda Galgano

    2015-03-01

    Full Text Available This work focuses on biodegradable packaging and edible coatings applied to fresh-cut fruits and vegetables and their effects on the product quality. Practical applications are mainly limited to the use of biodegradable materials that, however, do not allow full control of the product moisture loss. Better results can be achieved by the combined use of biodegradable packagings with edible coatings and recent research has shown that enrichment with silver montmorillonite nanoparticles may be a promising technique. However, the actual utilization of these materials is still limited, due to the high costs of the raw materials and the limited production.

  12. Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

    Science.gov (United States)

    The objective of this research was to evaluate and develop a method for inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree (CP) by high hydrostatic pressure (HHP). Cantaloupe being the most netted varieties of melons presents a greater risk of pathogen transmission. ...

  13. Molecular markers reliably predict post-harvest decay of fresh-cut lettuce in modified atmosphere packaging

    Science.gov (United States)

    Fresh-cut lettuce is popular, but highly perishable product. Genetic studies of two bi-parental populations derived from crossing parents with rapid and slow rates of decay showed that the decay rate is heritable (broad spectrum heritability H2 of 0.56 – 0.87). The major genetic determinant of the d...

  14. Determination of Phytoestrogen Content in Fresh-Cut Legume Forage

    Directory of Open Access Journals (Sweden)

    Pavlína Hloucalová

    2016-07-01

    Full Text Available The aim of the study was to determine phytoestrogen content in fresh-cut legume forage. This issue has been much discussed in recent years in connection with the health and safety of feedstuffs and thus livestock health. The experiments were carried out on two experimental plots at Troubsko and Vatín, Czech Republic during June and July in 2015. Samples were collected of the four forage legume species perennial red clover (variety “Amos”, alfalfa (variety “Holyně”, and annuals Persian clover and Alexandrian clover. Forage was sampled twice at regular three to four day intervals leading up to harvest and a third time on the day of harvest. Fresh and wilted material was analyzed using liquid chromatography–mass spectrometry (LC-MS. Higher levels ( p < 0.05 of isoflavones biochanin A (3.697 mg·g −1 of dry weight and formononetin (4.315 mg·g −1 of dry weight were found in red clover than in other species. The highest isoflavone content was detected in red clover, reaching 1.001% of dry matter ( p < 0.05, representing a risk for occurrence of reproduction problems and inhibited secretion of animal estrogen. The phytoestrogen content was particularly increased in wilted forage. Significant isoflavone reduction was observed over three to four day intervals leading up to harvest.

  15. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").

    Science.gov (United States)

    Bierhals, Vânia S; Chiumarelli, Marcela; Hubinger, Miriam D

    2011-01-01

    This research studied the influence of treatment with ascorbic acid, citric acid, and calcium lactate dipping and cassava starch edible coatings on quality parameters and shelf life of fresh-cut pineapple in slices during 12 d at 5 °C. After previous tests, the treatments selected for this study were samples dipped into antibrowning solution with 0.5% of ascorbic acid and 1% of citric acid, with and without 2% of calcium lactate and coated with 2% of cassava starch suspensions. Changes in weight loss, juice leakage, mechanical properties (stress at failure), color parameters (L* and H*), ascorbic acid content, sensory acceptance, and microbial growth of fruits were evaluated. Samples only treated with antibrowning agents were used as control. Edible coatings with and without calcium lactate were efficient in reducing weight loss, juice leakage, and maintaining firmness during storage. However, these samples showed more browning and the ascorbic acid content was reduced. All treatments presented good sensory acceptance (scores above 6). The determining factor of shelf life of pineapple slices was the microbial spoilage. A shelf life of 8 d was obtained for pineapple slices only treated with antibrowning agents. On the other hand, coated samples showed a reduced shelf life of 7 d and higher yeast and mold growth. Thus, although cassava starch coatings were efficient in reducing respiration rate, weight loss, and juice leakage and maintained mechanical properties, these treatments were not able to increase the shelf life of minimally processed pineapple. Practical Application: Pineapple fruit is highly appreciated for its aroma, flavor, and juiciness, but its immediate consumption is difficult. Therefore, pineapple is a potential fruit for minimal processing. However, shelf life of fresh-cut pineapple is very limited by changes in color, texture, appearance, off-flavors, and microbial growth. The use of edible coatings as gas and water vapor barrier and antibrowning

  16. Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes of Fresh-Cut Apple.

    Science.gov (United States)

    Li, Wenhui; Li, Lin; Cao, Yun; Lan, Tianqing; Chen, Haiyan; Qin, Yuyue

    2017-07-31

    A novel nanopackaging film was synthesized by incorporating ZnO nanoparticles into a poly-lactic acid (PLA) matrix, and its effect on the quality of fresh-cut apple during the period of preservation was investigated at 4 ± 1 °C for 14 days. Six wt % cinnamaldehyde was added into the nano-blend film. Scanning electron microscope (SEM) analysis showed a rougher cross-section of the nano-blend films and an X-ray diffraction (XRD) was carried out to determine the structure of the ZnO nanoparticles. Compared to the pure PLA film, the nano-blend film had a higher water vapor permeability (WVP) and lower oxygen permeability. With the increase of the nanoparticles (NPs) in the PLA, the elongation at break (ε) and elastic modulus (EM) increased, while tensile strength (TS) decreased. Thermogravimetric analysis (TGA) presented a relatively good thermostability. Most importantly, the physical and biochemical properties of the fresh-cut apple were also measured, such as weight loss, firmness, polyphenol oxidase (PPO), total phenolic content, browning index (BI), sensory quality, and microbiological level. The results indicated that nano-blend packaging films had the highest weight loss at the end of storage compared to the pure PLA film; however, nanopackaging provided a better retention of firmness, total phenolic countent, color, and sensory quality. It also had a remarkable inhibition on the growth of microorganisms. Therefore, Nano-ZnO active packaging could be used to improve the shelf-life of fresh-cut produce.

  17. Bacterial population dynamics and sensorial quality loss in modified atmosphere packed fresh-cut iceberg lettuce

    NARCIS (Netherlands)

    Paillart, M.J.M.; Vossen, J.M.B.M.; Levin, E.; Lommen, E.; Otma, E.C.; Snels, J.C.M.A.; Woltering, E.J.

    2017-01-01

    The end of shelf life of fresh-cut iceberg lettuce packed in modified atmosphere (MA) is determined by its visual quality and by its microbial load. The total microbial load should not exceed 6–7 log CFU g−1 mesophilic counting and be free of human pathogens. Not much is known about specific

  18. Effect of gamma irradiation and refrigeration storage on microbial, sensorial and chemical quality of fresh-cut lettuce

    International Nuclear Information System (INIS)

    Hammad, A. A.; Taha, S. M.; Amal, S. M.; Gebreel, H. M.

    2010-01-01

    Fresh-cut lettuce samples were collected and examined for their microbial, sensory and chemical qualities. All the examined samples had high level of microbial load. All examined samples contained Escherichia coli (E. coli), Enterococcus faecalis (Ent. faecalis), Staphylococcus aureus (S. aureus) and Aeromonas hydrophila (A. hydrophila), indicating that most these samples were unsatisfactory. Listeria monocytogenes (L monocytogenes) and Salmonella spp were not detected. Irradiation caused a great reduction in all microbial loads. During refrigerated storage, the counts of all microorganisms increased, but the rate of increase was slower in irradiated samples. Irradiation dose of 3 kGy was the optimum dose for preservation of fresh-cut lettuce which extended the refrigeration shelf-life up to 20 days and it was sufficient in eliminating all pathogenic bacteria without adverse effect on sensorial quality and slight effect on chemical quality.

  19. A New On-Line Detecting Apparatus of the Residual Chlorine in Disinfectant for Fresh-Cut Vegetables

    Science.gov (United States)

    Hu, Chao; Su, Shu-Qiang; Li, Bao-Guo; Liu, Meng-Fang

    With the fast development of modern food and beverage industry, fresh-cut vegetables have wider application than before. During the process of sterilization in fresh-cut vegetables, the concentration of chloric disinfectant is usually so high that the common sensor can't be used directly on the product line. In order to solve this problem, we have invented a new detecting apparatus which could detect high concentration of chloric disinfectant directly. In this paper, the working principle, main monitor indicators, application and technical creations of the on-line apparatus have been discussed, and we also carried on the experimental analysis for its performance. The actual demands in factory could be met when the detecting flux is 2L/min, the dilution ratio is 15 and input amount of the disinfectant is 200ml per time, the max of the detecting deviation achieves ±4.8ppm(mg/L). The main detecting range of residual chlorine is 0~300ppm.

  20. A single method for recovery and concentration of enteric viruses and bacteria from fresh-cut vegetables.

    Science.gov (United States)

    Sánchez, G; Elizaquível, P; Aznar, R

    2012-01-03

    Fresh-cut vegetables are prone to be contaminated with foodborne pathogens during growth, harvest, transport and further processing and handling. As most of these products are generally eaten raw or mildly treated, there is an increase in the number of outbreaks caused by viruses and bacteria associated with fresh vegetables. Foodborne pathogens are usually present at very low levels and have to be concentrated (i.e. viruses) or enriched (i.e. bacteria) to enhance their detection. With this aim, a rapid concentration method has been developed for the simultaneous recovery of hepatitis A virus (HAV), norovirus (NV), murine norovirus (MNV) as a surrogate for NV, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica. Initial experiments focused on evaluating the elution conditions suitable for virus release from vegetables. Finally, elution with buffered peptone water (BPW), using a Pulsifier, and concentration by polyethylene glycol (PEG) precipitation were the methods selected for the elution and concentration of both, enteric viruses and bacteria, from three different types of fresh-cut vegetables by quantitative PCR (qPCR) using specific primers. The average recoveries from inoculated parsley, spinach and salad, were ca. 9.2%, 43.5%, and 20.7% for NV, MNV, and HAV, respectively. Detection limits were 132 RT-PCR units (PCRU), 1.5 50% tissue culture infectious dose (TCID₅₀), and 6.6 TCID₅₀ for NV, MNV, and HAV, respectively. This protocol resulted in average recoveries of 57.4%, 64.5% and 64.6% in three vegetables for E. coli O157:H7, L. monocytogenes and Salmonella with corresponding detection limits of 10³, 10² and 10³ CFU/g, respectively. Based on these results, it can be concluded that the procedure herein is suitable to recover, detect and quantify enteric viruses and foodborne pathogenic bacteria within 5 h and can be applied for the simultaneous detection of both types of foodborne pathogens in fresh-cut vegetables. Copyright

  1. Postrigor citric acid enhancement can alter cooked color but not fresh color of dark-cutting beef.

    Science.gov (United States)

    Stackhouse, R J; Apple, J K; Yancey, J W S; Keys, C A; Johnson, T M; Mehall, L N

    2016-04-01

    In 2 experiments, dark-cutting (DC) beef strip loins were used to test the effects of citric acid-enhancement pH on visual and instrumental color of fresh and cooked steaks. In Exp. 1 and 2, each DC (mean pH = 6.57 and 6.65, respectively) and normal-pH, low USDA Choice (CH; mean pH = 5.48 and 5.51, respectively) strip loin was cut into 2 equal-length sections, and DC sections were injected to 111% of raw section weight with pH 3.5 to 5.0 (Exp. 1) or pH 2.0 to 3.5 (Exp. 2) solutions made by mixing citric acid in either 0.05% orthophosphate (PO) solution or tap water (HO) base solutions (Exp. 1) and 0.5% PO or 0.5% tripolyphosphate solution base solutions (Exp. 2). After enhancement, sections were cut into steaks, which were assigned to either 5 d of simulated retail display or cooked to 71°C for cooked color measurement. Postenhancement pH of DC steaks enhanced with pH 3.5 to 5.0 solutions did not ( ≥ 0.180) differ from that of nonenhanced DC steaks (Exp. 1) but linearly decreased ( citric acid enhancement over untreated DC steaks during the first 3 d of display, fresh steak color never ( citric acid enhancement solutions, regardless of base solution, were insufficient to improve the fresh color of DC beef; however, enhancement with pH 2.5 citric acid solutions effectively eliminated the persistent red cooked color typically associated with DC beef comparable with that of normal-pH beef.

  2. Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water.

    Science.gov (United States)

    Pinto, Loris; Ippolito, Antonio; Baruzzi, Federico

    2015-09-01

    In the present study, we evaluated the antimicrobial activity of neutral electrolyzed water (NEW) against 14 strains of spoilage Pseudomonas of fresh cut vegetables under cold storage. The NEW, produced from solutions of potassium and sodium chloride, and sodium bicarbonate developed up to 4000 mg/L of free chlorine, depending on the salt and relative concentration used. The antimicrobial effect of the NEW was evaluated against different bacterial strains at 10(5) cells/ml, with different combinations of free chlorine concentration/contact time; all concentrations above 100 mg/L, regardless of the salt used, were found to be bactericidal already after 2 min. When catalogna chicory and lettuce leaves were dipped for 5 min in diluted NEW, microbial loads of mesophilic bacteria and Enterobacteriaceae were reduced on average of 1.7 log cfu/g. In addition, when lettuce leaves were dipped in a cellular suspension of the spoiler Pseudomonas chicorii I3C strain, diluted NEW was able to reduce Pseudomonas population of about 1.0 log cfu/g. Thanks to its high antimicrobial activity against spoilage microorganisms, and low cost of operation, the application of cycles of electrolysis to the washing water looks as an effective tool in controlling fresh cut vegetable microbial spoilage contamination occurring during washing steps. Copyright © 2015 Elsevier Ltd. All rights reserved.

  3. Effect of calcium chloride and calcium lactate on quality and shelf-life of fresh-cut guava slices

    International Nuclear Information System (INIS)

    Raheem, M.I.U.; Huma, N.; Anjum, F.M.

    2013-01-01

    Present study was conducted to investigate the effectiveness of chemical treatments at low temperature on the quality of fresh-cut guava slices during 2011-12. Uniform sized guava slices were made free from seeds and treated with calcium chloride and calcium lactate with concentration 0.9%, 1.8%, 2.7% or 3.6%. After packing in plastic boxes, all treated samples were stored at 5 degree C + 2 degree C in a refrigerator for 24 days with 6 day interval between different removals. The results obtained from physico-chemical analysis showed decrease in firmness (111.67-12.67gf) and increase in browning (1.19-1.93nm) of guava slices compared to control with the passage of storage interval. Moreover, scores in taste (7.33-1.00), flavour (7.33-1.00), colour (7.50-1.00) and texture (7.67-1.00) of guava slices was also decreased with respect to interaction of treatments and storage period. Calcium chloride at the rate 2.7% showed significantly higher stability than other concentrations of calcium chloride and calcium lactate in delaying firmness and browning of fresh-cut guava slices along with maintaining their organoleptic properties for longer storage period. However, calcium chloride imparted undesirable bitterness to fresh-cut guava slices at the concentration of 3.6%. Based on the overall quality performance, 2.7% calcium chloride and 3.6% calcium lactate exhibited better results than other concentrations and control with storage life of 8 days at 5 degree C + 2 degree C. (author)

  4. Do sun- versus shade-grown kiwifruits perform differently upon storage? An overview of fruit maturity and nutraceutical properties of whole and fresh-cut produce.

    Science.gov (United States)

    Landi, Marco; Tardelli, Francesca; Remorini, Damiano; Massai, Rossano; Guidi, Lucia

    2014-05-14

    Fresh-cut produce represents a good method to save about 25% of the kiwifruit not useful to meet the fresh fruit-marketing standard due to improper size and shape. For that reason, fresh-cut kiwifruit has been extensively studied. However, the comprehension of the influence of some aspects of cultivation might further increase the shelf life as well as the nutritional values of that fruit. This study explored the hypothesis that kiwifruits grown fully exposed to sunlight or partially shaded differently perform upon storage as whole fruit and as minimally processed produce. Flesh firmness (FF), total solids soluble (SSC), ascorbate (AAT), flavonoids (TFO), and phenols (TF) contents were evaluated in sliced and whole fruit upon 3 days of storage at 4 °C after 75 days of cold chamber storage at 0 °C. The activities of two enzymes related to the softening process, polygalacturonase (PG) and pectinmethylesterase (PME), were evaluated as well. FF and SSC were constitutively higher in sun-exposed fruit, and those characteristics remained higher during the storage as whole fruit. Greater constitutive content of AAT, TFO, and TP was found in sun-exposed whole fruit, although after cutting the reduction in their content was significantly lower in shaded fruits. PME and PG activities were higher only in whole shaded fruits, whereas no relevant differences occurred after cutting. In summary, sun-exposed fruits were more suitable for the fresh-fruit market, whereas the shaded counterpart displayed a good predisposition for use as fresh-cut produce, maintaining similar fruit maturity properties but higher nutraceutical values when sliced than fruit grown under full sun.

  5. Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage

    Directory of Open Access Journals (Sweden)

    Andréa Luiza Ramos Pereira Xisto

    2012-03-01

    Full Text Available Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing led us to conclude that 9-carbon (C9 alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed watermelon stored at 5 ± 1 °C/90 ± 5% RH for ten days, and also that the aroma diminishes in intensity with storage, but it does not affect the final quality of the product. It was noted that the amount of drained liquid, soluble pectin, and weight loss increased during storage concurrently with a reduction in firmness and a structural breakdown of the cells. Pectin methyl esterase activity remained constant and polygalacturonase activity was not detected.

  6. Omics approaches on fresh-cut lettuce reveal global molecular responses to sodium hypochlorite and peracetic acid treatment.

    Science.gov (United States)

    Daddiego, Loretta; Bianco, Linda; Capodicasa, Cristina; Carbone, Fabrizio; Dalmastri, Claudia; Daroda, Lorenza; Del Fiore, Antonella; De Rossi, Patrizia; Di Carli, Mariasole; Donini, Marcello; Lopez, Loredana; Mengoni, Alessio; Paganin, Patrizia; Perrotta, Gaetano; Bevivino, Annamaria

    2018-01-01

    Lettuce is a leafy vegetable that is extensively commercialized as a ready-to-eat product because of its widespread use in human nutrition as salad. It is well known that washing treatments can severely affect the quality and shelf-life of ready-to-eat vegetables. The study presented here evaluated the effect of two washing procedures on fresh-cut lettuce during storage. An omics approach was applied to reveal global changes at molecular level induced by peracetic acid washing in comparison with sodium hypochlorite treatment. Microbiological analyses were also performed to quantify total bacterial abundance and composition. The study revealed wide metabolic alterations induced by the two sanitizers. In particular, transcriptomic and proteomic analyses pointed out a number of transcripts and proteins differentially accumulated in response to peracetic acid washing, mainly occurring on the first day of storage. In parallel, different microbiota composition and significant reduction in total bacterial load following washing were also observed. The results provide useful information for the fresh-cut industry to select an appropriate washing procedure preserving fresh-like attributes as much as possible during storage of the end product. Molecular evidence indicated peracetic acid to be a valid alternative to sodium hypochlorite as sanitizer solution. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  7. Roles of a novel Crp/Fnr family transcription factor Lmo0753 in soil survival, biofilm production and surface attachment to fresh produce of Listeria monocytogenes.

    Directory of Open Access Journals (Sweden)

    Joelle K Salazar

    Full Text Available Listeria monocytogenes is a foodborne bacterial pathogen and the causative agent of an infectious disease, listeriosis. L. monocytogenes is ubiquitous in nature and has the ability to persist in food processing environments for extended periods of time by forming biofilms and resisting industrial sanitization. Human listeriosis outbreaks are commonly linked to contaminated dairy products, ready-to-eat meats, and in recent years, fresh produce such as lettuce and cantaloupes. We identified a putative Crp/Fnr family transcription factor Lmo0753 that is highly specific to human-associated genetic lineages of L. monocytogenes. Lmo0753 possesses two conserved functional domains similar to the major virulence regulator PrfA in L. monocytogenes. To determine if Lmo0753 is involved in environmental persistence-related mechanisms, we compared lmo0753 deletion mutants with respective wild type and complementation mutants of two fully sequenced L. monocytogenes genetic lineage II strains 10403S and EGDe for the relative ability of growth under different nutrient availability and temperatures, soil survival, biofilm productivity and attachment to select fresh produce surfaces including romaine lettuce leaves and cantaloupe rinds. Our results collectively suggested that Lmo0753 plays an important role in L. monocytogenes biofilm production and attachment to fresh produce, which may contribute to the environmental persistence and recent emergence of this pathogen in human listeriosis outbreaks linked to fresh produce.

  8. Effect of saffron petal extract on retention quality of fresh-cut watermelon cubes

    Directory of Open Access Journals (Sweden)

    hamed kaveh

    2017-01-01

    Full Text Available Saffron is considered as a valuable produce by producers and traders. Unfortunately, the use of its floral by products like petal which have proven to be antioxidant, antimicrobial and nutritional value is limited. In order to investigate the application of saffron petal extracts as an ameliorative on postharvest and processing quality of fresh-cut ‘Crimson Sweet’ watermelon, a completely randomized designed investigation was done on watermelon cubes with 1cm diameter (1±0.5 gram mean weight. Prepared watermelon cubes were divided into four groups and treated with saffron petal extract (10 % V/V for 10 minutes, UV irradiation (maximum wavelength 253.4 nm and 15W for 5 minutes, 10 minutes of saffron petal extract then UV irradiation for 5 minutes and control. After the application of treatments, fresh-cut watermelon cubes were stored at 5±0.5 ºC for 14 days. Sampling and observation of the studied characteristics (physiological loss in weight, soluble solid content, lycopene, microbial load and color quality (Chroma Hue was done every two days to find the trend of changes during the retention period. The results of experiment showed that petal extract of saffron could not decrease weight loss but it was significantly effective in lowering microbial load and increasing color quality, and prevention of lycopene degradation (P≤5%. Although treatment of UV+SPE had better efficiency to suppress microbial load significantly (P≤5%.

  9. Composite Replacement of Amalgam Restoration Versus Freshly Cut Dentin: An In Vitro Microleakage Comparison.

    Science.gov (United States)

    Redwan, H; Bardwell, D N; Ali, A; Finkelman, M; Khayat, S; Weber, H-P

    2016-01-01

    The aim of this study was to evaluate the microleakage of the composite restorations when bonded to tooth structure previously restored with amalgam material compared with that of freshly cut dentin. Thirty intact, extracted intact human molars were mounted in autopolymerizing acrylic resin. Class II box preparations were prepared on the occluso-proximal surfaces of each tooth (4-mm bucco-lingual width and 2-mm mesio-distal depth) with the gingival cavosurface margin 1 mm above the CEJ. Each cavity was then restored using high copper amalgam restoration (Disperalloy, Dentsply) and then thermocycled for 10,000 thermal cycles. Twenty-five of the amalgam restorations were then carefully removed and replaced with Filtek Supreme Ultra Universal (3M ESPE); the remaining five were used for scanning electron microscopy and energy dispersive x-ray spectroscopy analysis. A preparation of the same dimensions was performed on the opposite surface of the tooth and restored with composite resin and thermocycled for 5000 thermal cycles. Twenty samples were randomly selected for dye penetration testing using silver nitrate staining to detect the microleakage. The specimens were analyzed with a stereomicroscope at a magnification of 20×. All of the measurements were done in micrometers; two readings were taken for each cavity at the occlusal and proximal margins. Two measurements were taken using a 0-3 scale and the percentage measurements. Corrosion products were not detected in either group (fresh cut dentin and teeth previously restored with amalgam). No statistically significant difference was found between the microleakage of the two groups using a 0-3 scale at the occlusal margins (McNemar test, p=0.727) or proximal margins (Wilcoxon signed-rank test, p=0.174). No significance difference was found between the two groups using the percentage measurements and a Wilcoxon signed-rank test at either the occlusal (p=0.675) or proximal (p=0.513) margins. However, marginal

  10. Control of foodborne pathogens on fresh-cut fruit by a novel strain of Pseudomonas graminis.

    Science.gov (United States)

    Alegre, Isabel; Viñas, Inmaculada; Usall, Josep; Teixidó, Neus; Figge, Marian J; Abadias, Maribel

    2013-06-01

    The consumption of fresh-cut fruit has substantially risen over the last few years, leading to an increase in the number of outbreaks associated with fruit. Moreover, consumers are currently demanding wholesome, fresh-like, safe foods without added chemicals. As a response, the aim of this study was to determine if the naturally occurring microorganisms on fruit are "competitive with" or "antagonistic to" potentially encountered pathogens. Of the 97 and 107 isolates tested by co-inoculation with Escherichia coli O157:H7, Salmonella and Listeria innocua on fresh-cut apple and peach, respectively, and stored at 20 °C, seven showed a strong antagonistic capacity (more than 1-log unit reduction). One of the isolates, CPA-7, achieved the best reduction values (from 2.8 to 5.9-log units) and was the only isolate able to inhibit E. coli O157:H7 at refrigeration temperatures on both fruits. Therefore, CPA-7 was selected for further assays. Dose-response assays showed that CPA-7 should be present in at least the same amount as the pathogen to adequately reduce the numbers of the pathogen. From the results obtained in in vitro assays, competition seemed to be CPA-7's mode of action against E. coli O157:H7. The CPA-7 strain was identified as Pseudomonas graminis. Thus, the results support the potential use of CPA-7 as a bioprotective agent against foodborne pathogens in minimally processed fruit. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit.

    Science.gov (United States)

    Antunes, Maria D C; Dandlen, Susana; Cavaco, Ana M; Miguel, Graça

    2010-05-26

    Consumption of minimally processed fruit and vegetables has increased significantly in the past few years due to the consumers' life style. The aim of this study was to evaluate the effect of treatment with ascorbic acid or calcium chloride on the quality parameters of fresh-cut kiwifruit prepared from fruit previously stored for 3 months, either treated or not treated with 1-methylcyclopropene (1-MCP) before storage. Harvested fruit were treated with 1 microL L(-1) 1-MCP for 20 h at room temperature ( approximately 20 degrees C) (MCP) or had no treatment (C) and were then stored at 0 degrees C. After 3 months, fruit were removed from storage, peeled, and cut longitudinally in quarters, dipped in 2% ascorbic acid (Asc), 2% calcium chloride (Ca), or just water (cont), and kept at 2 degrees C for 8 days. Measurements of firmness, soluble solids content (SSC) ( degrees Brix), color (CIE L*, a*, b*), electrolyte leakage, sugars, organic acids, total phenolics, and antioxidant activity (DPPH and ABTS) were performed at 0, 4, and 8 days. A taste panel was performed on the seventh shelf life day. It was shown that whole MCP-treated kiwifruit kept better than the control through the 3 months storage, this effect being lost through the fresh-cut shelf life period. Furthermore, the postcut dip on 2% CaCl(2) was effective on delaying softening and browning of fresh-cut kiwifruit, which were also the fruit preferred by panelists. Both ascorbic acid and CaCl(2) were effective on preserving or improving nutritional properties (phenolics, ascorbic acid, DPPH, and ABTS) mainly in the first 4 days of shelf life. The CaCl(2) had a further beneficial effect until 8 shelf life days. It is suggested that CaCl(2) is better in keeping overall quality through 8 days of shelf life at 2 degrees C in fresh-cut kiwifruit followed by Asc, and 1-MCP has negligible effect in the conditions of this experiment.

  12. Anti-listerial effects of essential oils and herbs in fresh-cut produce: opportunities and limitations

    OpenAIRE

    Scollard, Johann

    2011-01-01

    peer-reviewed The potential anti-listerial benefits of essential oils and herbs in fresh-cut produce systems were investigated. Interactions with modified atmospheres and product types were examined in detail, including effects on quality. A strong anti-listerial response from rosemary herb was discovered during maceration and the chemical basis of this determined for future exploitation. The anti-listerial properties of essential oils (thyme, oregano and rosemary), under a ...

  13. Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges

    Directory of Open Access Journals (Sweden)

    Mohsen Radi

    2017-01-01

    Full Text Available The aim of this study was to evaluate the effect of gelatin coating incorporated with Aloe vera gel (50,100% and green and black tea extracts (5,10% on physicochemical, microbial, and sensorial properties of fresh-cut oranges at 4°C for 17 days. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut oranges. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 100% Aloe vera and 10% green tea extract. The weight loss was increased with time, but the coating treatment especially with 100% Aloe vera had significant effect on the prevention of weight loss. Also, Aloe vera coated samples obtained the highest score in sensory evaluation. Coating with gelatin incorporated with Aloe vera and green tea extracts successfully retarded the microbial growth and therefore extended the shelf life of fresh-cut oranges during cold storage.

  14. LC-MS Untargeted Metabolomics To Explain the Signal Metabolites Inducing Browning in Fresh-Cut Lettuce.

    Science.gov (United States)

    García, Carlos J; García-Villalba, Rocío; Gil, María I; Tomas-Barberan, Francisco A

    2017-06-07

    Enzymatic browning is one of the main causes of quality loss in lettuce as a prepared and ready-to-eat cut salad. An untargeted metabolomics approach using UPLC-ESI-QTOF-MS was performed to explain the wound response of lettuce after cutting and to identify the metabolites responsible of browning. Two cultivars of Romaine lettuce with different browning susceptibilities were studied at short time intervals after cutting. From the total 5975 entities obtained from the raw data after alignment, filtration reduced the number of features to 2959, and the statistical analysis found that only 1132 entities were significantly different. Principal component analysis (PCA) clearly showed that these samples grouped according to cultivar and time after cutting. From those, only 15 metabolites belonging to lysophospholipids, oxylipin/jasmonate metabolites, and phenolic compounds were able to explain the browning process. These selected metabolites showed different trends after cutting; some decreased rapidly, others increased but decreased thereafter, whereas others increased during the whole period of storage. In general, the fast-browning cultivar showed a faster wound response and a higher raw intensity of some key metabolites than the slow-browning one. Just after cutting, the fast-browning cultivar contained 11 of the 15 browning-associated metabolites, whereas the slow-browning cultivar only had 5 of them. These metabolites could be used as biomarkers in breeding programs for the selection of lettuce cultivars with lower browning potential for fresh-cut applications.

  15. Nature’s packaging and organization of carotenoids in watermelon and cantaloupe chromoplasts

    Science.gov (United States)

    As a means to better understand factors influencing the bioavailability of carotenoids from natural sources, the properties of plant-derived precipitates of watermelon lycopene and cantaloupe B-carotene were examined in an aqueous environment. Electron microscopy and chemical analyses revealed that...

  16. Cucumis sativus L, Nasim variety

    African Journals Online (AJOL)

    ... practice for reducing water consumption and improving product quality. ... Since cucumbers (Cucumis sativus L, Nasim variety) is considered as the main and ... to a significant yield increase (P<0.001), while MAD of 50% had the least yield.

  17. Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid.

    Science.gov (United States)

    Mukhopadhyay, Sudarsan; Sokorai, Kimberly; Ukuku, Dike; Fan, Xuetong; Juneja, Vijay; Sites, Joseph; Cassidy, Jennifer

    2016-10-17

    The objective of this research was to evaluate and develop a method for inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree (CP) by high hydrostatic pressure (HHP). Cantaloupe being the most netted varieties of melons presents a greater risk of pathogen transmission. Freshly prepared CP with or without 0.1% ascorbic acid (AA) was inoculated with a bacterial cocktail composed of a three serotype mixture of S. enterica (S. Poona, S. Newport H1275 and S. Stanley H0558) and a mixture of three strains of L. monocytogenes (Scott A, 43256 and 51742) to a population of ca. 10(8)CFU/g. Double sealed and double bagged inoculated CP (ca. 5g) were pressure treated at 300, 400 and 500MPa at 8°C and 15°C for 5min. Data indicated increased inactivation of both Salmonella and Listeria spp. with higher pressure. Log reduction for CP at 300MPa, 8°C for 5min was 2.4±0.2 and 1.6±0.5logCFU/g for Salmonella and Listeria, respectively. Survivability of the pathogens was significantly compromised at 400MPa and 8°C, inactivating 4.5±0.3logCFU/g of Salmonella and 3.0±0.4logCFU/g of Listeria spp. Complete inactivation of the pathogens in the puree (log reduction >6.7logCFU/g), with or without AA, was achieved when the pressure was further increased to 500MPa, except that for Listeria containing no AA at 8°C. Listeria presented higher resistance to pressure treatment compared to Salmonella spp. Initial temperatures (8 and 15°C) had no significant influence on Salmonella log reductions. Log reduction of pathogens increased but not significantly with increase of temperature. AA did not show any significant antimicrobial activity. Viable counts were about 0.2-0.4logCFU/g less in presence of 0.1% AA. These data validate that HHP can be used as an effective method for decontamination of cantaloupe puree. Published by Elsevier B.V.

  18. Study on the Bactericidal Mechanism of Atmospheric-Pressure Low-Temperature Plasma against Escherichia coli and Its Application in Fresh-Cut Cucumbers

    Directory of Open Access Journals (Sweden)

    Yan Sun

    2018-04-01

    Full Text Available Atmospheric-pressure low-temperature plasma (APLTP was used to study the bactericidal mechanism against Escherichia coli (E. coli and its application in the sterilization of fresh-cut cucumbers. The morphological changes of E. coli cells subjected to APLTP were observed by scanning electron microscopy (SEM. Cell death was evaluated by fluorescence microscopy (FM. Cell membrane permeability was measured by conductivity changes, and the amount of soluble protein leakage in the bacterial supernatant was determined by measurement of protein concentration. Additionally, the effects of APLTP on the physicochemical and sensory quality of fresh-cut cucumber were studied by assessing the changes of moisture content, soluble solid content (SSC, pH value, color, relative conductivity, malondialdehyde (MDA level, vitamin C (Vc content, aroma composition and microstructure. The results showed that the E. coli cell morphology was changed due to the charged particles and active components produced by APLTP. The E. coli cell wall and cell membrane ruptured, cell content leaked out, cells lost the ability to reproduce and self-replicate, and the function of cell metabolism was directly affected and led to E. coli inactivation. In addition, there was no significant effect on physicochemical properties and sensory quality of fresh-cut cucumbers.

  19. Production of volatiles in fresh-cut apple: effect of applying alginate coatings containing linoleic acid or isoleucine.

    Science.gov (United States)

    Maya-Meraz, Irma O; Espino-Díaz, Miguel; Molina-Corral, Francisco J; González-Aguilar, Gustavo A; Jacobo-Cuellar, Juan L; Sepulveda, David R; Olivas, Guadalupe I

    2014-11-01

    One of the main quality parameters in apples is aroma, its main precursors are fatty acids (FA) and amino acids (AA). In this study, alginate edible coatings were used as carriers of linoleic acid or isoleucine to serve as precursors for the production of aroma in cut apples. Apple wedges were immersed in a CaCl2 solution and coated with one of the following formulations: alginate solution (Alg-Ca), Alg-Ca-low-level linoleic acid (0.61 g/Lt), (LFA), Alg-Ca-high-level linoleic acid (2.44 g/L; HFA), Alg-Ca-low-level isoleucine (0.61 g/L; LAA), and Alg-Ca-high-level isoleucine (2.44 g/L; HAA). Apple wedges were stored at 3 °C and 85% relative humidity for 21 d and key volatiles were studied during storage. Addition of precursors, mainly isoleucine, showed to increase the production of some key volatiles on coated fresh-cut apples during storage. The concentration of 2-methyl-1-butanol was 4 times higher from day 12 to day 21 in HAA, while 2-methyl butyl acetate increased from day 12 to day 21 in HAA. After 21 d, HAA-apples presented a 40-fold value of 2-methyl-butyl acetate, compared to Alg-Ca cut apples. Values of hexanal increased during cut apple storage when the coating carried linoleic acid, mainly on HFA, from 3 to 12 d. The ability of apples to metabolize AA and FA depends on the concentration of precursors, but also depends on key enzymes, previous apple storage, among others. Further studies should be done to better clarify the behavior of fresh-cut apples as living tissue to metabolize precursors contained in edible coatings for the production of volatiles. © 2014 Institute of Food Technologists®

  20. Lytic bacteriophages reduce Escherichia coli O157: H7 on fresh cut lettuce introduced through cross-contamination.

    Science.gov (United States)

    Ferguson, Sean; Roberts, Cheryl; Handy, Eric; Sharma, Manan

    2013-01-01

    The role of lytic bacteriophages in preventing cross contamination of produce has not been evaluated. A cocktail of three lytic phages specific for E. coli O157:H7 (EcoShield™) or a control (phosphate buffered saline, PBS) was applied to lettuce by either; (1) immersion of lettuce in 500 ml of EcoShield™ 8.3 log PFU/ml or 9.8 log PFU/ml for up to 2 min before inoculation with E. coli O157:H7; (2) spray-application of EcoShield™ (9.3 log PFU/ml) to lettuce after inoculation with E. coli O157:H7 (4.10 CFU/cm 2 ) following exposure to 50 μg/ml chlorine for 30 sec. After immersion studies, lettuce was spot-inoculated with E. coli O157:H7 (2.38 CFU/cm 2 ). Phage-treated, inoculated lettuce pieces were stored at 4°C for and analyzed for E. coli O157:H7 populations for up to 7 d. Immersion of lettuce in 9.8 log PFU/ml EcoShield™ for 2 min significantly (p PFU/ml) resulted in the deposition of high concentrations (7.8 log log PFU/cm 2 ) of bacteriophages on the surface of fresh cut lettuce, potentially contributing to the efficacy of the lytic phages on lettuce. Spraying phages on to inoculated fresh cut lettuce after being washed in hypochlorite solution was significantly more effective in reducing E. coli O157:H7 populations (2.22 log CFU/cm 2 ) on day 0 compared with control treatments (4.10 log CFU/cm 2 ). Both immersion and spray treatments provided protection from E. coli O157:H7 contamination on lettuce, but spray application of lytic bacteriophages to lettuce was more effective in immediately reducing E. coli O157:H7 populations fresh cut lettuce.

  1. Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut apples.

    Science.gov (United States)

    Rössle, Christian; Brunton, Nigel; Gormley, Ronan T; Wouters, Rudy; Butler, Francis

    2011-01-01

    The aim of this study was to apply an edible coating containing prebiotics such as oligofructose and inulin to fresh-cut apple wedges. An assessment of the quality, sensory, polyphenol, and volatile attributes of coated and uncoated fresh-cut apple wedges was also undertaken. Fructan analysis showed that all prebiotics remained stable over the 14-d storage period and an intake of 100 g of apple supplies 1 to 3 g of prebiotics. Browning index, firmness, acidity remained stable throughout the 14 d compared to the control while applying prebiotic coatings resulted in an increase in soluble solids. Sensory and visual assessment indicated acceptable quality of apple wedges coated with prebiotics. HPLC analysis showed that levels of polyphenolic compounds were more stable in coated apple wedges (without prebiotic inclusions) than in uncoated control apples. No difference was found between O(2) and CO(2) headspace concentration of coated and uncoated samples. Significant differences (P < 0.001) were found for headspace volatile production between the samples. Most coated samples showed lower volatile production in the headspace than uncoated samples.

  2. New wash aid T-128 improves efficacy of chlorine against cross contamination by bacterial pathogens in fresh-cut lettuce processing

    Science.gov (United States)

    Chlorinated water is widely used as the primary anti-microbial intervention during fresh-cut produce processing. Free chlorine in chlorinated water can provide effective reduction of potential contaminations by microbial pathogens, and, more importantly, effectively prevent cross contamination of p...

  3. Comparison of the effect of saturated and superheated steam on the inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on cantaloupe and watermelon surfaces.

    Science.gov (United States)

    Kwon, Sun-Ah; Song, Won-Jae; Kang, Dong-Hyun

    2018-06-01

    The purpose of this study was evaluation of the effectiveness of superheated steam (SHS) on inactivation of foodborne pathogens on cantaloupes and watermelons. Saturated steam (SS) treatment was performed at 100 °C and that of SHS at 150 and 200 °C. Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes-inoculated cantaloupes and watermelons were exposed for a maximum of 30 s and 10 s, respectively. Populations of the three pathogens on cantaloupes and watermelons were reduced by more than 5 log after 200 °C steam treatment for 30 s and 10 s, respectively. After SHS treatment of cantaloupes and watermelons for each maximum treatment time, color and maximum load values were not significantly different from those of untreated controls. By using a noncontact 3D surface profiler, we found that surface characteristics, especially surface roughness, is the main reason for differences in microbial inactivation between cantaloupes and watermelons. The results of this study suggest that SHS treatment can be used as an antimicrobial intervention for cantaloupes and watermelons without inducing quality deterioration. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Phylogenetics of Cucumis (Cucurbitaceae: Cucumber (C. sativus belongs in an Asian/Australian clade far from melon (C. melo

    Directory of Open Access Journals (Sweden)

    Schaefer Hanno

    2007-04-01

    Full Text Available Abstract Background Melon, Cucumis melo, and cucumber, C. sativus, are among the most widely cultivated crops worldwide. Cucumis, as traditionally conceived, is geographically centered in Africa, with C. sativus and C. hystrix thought to be the only Cucumis species in Asia. This taxonomy forms the basis for all ongoing Cucumis breeding and genomics efforts. We tested relationships among Cucumis and related genera based on DNA sequences from chloroplast gene, intron, and spacer regions (rbcL, matK, rpl20-rps12, trnL, and trnL-F, adding nuclear internal transcribed spacer sequences to resolve relationships within Cucumis. Results Analyses of combined chloroplast sequences (4,375 aligned nucleotides for 123 of the 130 genera of Cucurbitaceae indicate that the genera Cucumella, Dicaelospermum, Mukia, Myrmecosicyos, and Oreosyce are embedded within Cucumis. Phylogenetic trees from nuclear sequences for these taxa are congruent, and the combined data yield a well-supported phylogeny. The nesting of the five genera in Cucumis greatly changes the natural geographic range of the genus, extending it throughout the Malesian region and into Australia. The closest relative of Cucumis is Muellerargia, with one species in Australia and Indonesia, the other in Madagascar. Cucumber and its sister species, C. hystrix, are nested among Australian, Malaysian, and Western Indian species placed in Mukia or Dicaelospermum and in one case not yet formally described. Cucumis melo is sister to this Australian/Asian clade, rather than being close to African species as previously thought. Molecular clocks indicate that the deepest divergences in Cucumis, including the split between C. melo and its Australian/Asian sister clade, go back to the mid-Eocene. Conclusion Based on congruent nuclear and chloroplast phylogenies we conclude that Cucumis comprises an old Australian/Asian component that was heretofore unsuspected. Cucumis sativus evolved within this Australian

  5. Modificações sensoriais em cenoura minimamente processada e armazenada sob refrigeração Sensory modifications of fresh cut carrots stored under refrigeration

    Directory of Open Access Journals (Sweden)

    Josane Maria Resende

    2004-03-01

    Full Text Available Foram avaliadas as modificações sensoriais em cenoura minimamente processada em dois tipos de cortes durante o armazenamento sob refrigeração. Semanalmente avaliou-se a aparência, a cor, o aroma, o sabor e a textura de cenouras cv. Nantes, minimamente processadas, acondicionadas em potes de polietileno tereftalato (PET e armazenadas a 7ºC, por 14 dias. Para definir a freqüência de consumo e preferência pelo tipo de corte, amostras do produto foram apresentadas ao público e os resultados foram anotados em porcentagem em relação ao número total de pessoas consultadas. Com o decorrer do armazenamento houve redução nos escores para a aparência e a cor, enquanto que o sabor e a textura melhoraram em ambos os cortes. Cenouras raladas apresentaram melhor cor e aparência em relação à cenoura cortada em rodelas, entretanto o sabor e a textura foram melhores para cenouras em rodelas. As cenouras raladas são as mais indicadas para o consumo uma vez que a aparência é o atributo que mais causa impacto na escolha pelo consumidor e dentro desta a cor é a característica mais relevante. A freqüência de consumo deste tipo de produto esta aumentando gradativamente e em relação à preferência pelo tipo de corte, o consumidor optou pela cenoura ralada pela sua maior praticidade e versatilidade de uso.Sensory modifications were evaluated in carrots cv Nantes lightly processed in two kinds of cut (grated and sliced during the storage under refrigeration. Fresh cut carrots were packed in polyethylene tereftalato (PET boxes and stored at 7ºC for 14 days. The carrot's appearance, color, aroma, flavor and texture were evaluated weekly. To obtain the frequency of consumption and preference of kind of cut, samples were offered to people to try. During the storage of both kinds of cut, a reduction in scores for appearance and color occurred, while flavor and texture scores were improved. Fresh cut carrots in the grated form presented better

  6. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?

    Science.gov (United States)

    Ayala-Zavala, J F; Del-Toro-Sánchez, L; Alvarez-Parrilla, E; González-Aguilar, G A

    2008-05-01

    This hypothesis article states that the high relative humidity (RH) of packaged fresh-cut fruits or vegetables that is associated with spoilage can be used as an advantageous way to deliver antimicrobial compounds using cyclodextrins (CDs) as carriers. CDs can function as antimicrobial delivery systems as they can release antioxidant and antimicrobial compounds (guest molecules) as the humidity levels increase in the headspace. Hydrophobic antimicrobial guests can be complexed with CDs due to the amphiphatic nature of the host. Then, at high RH values, due to the water-CDs interaction, host-guest interactions are weakened; consequently, the antimicrobial molecule is released and should protect the product against the microbial growth. Potential antimicrobial compounds capable of forming complexes with CDs are discussed, as well as possible applications to preserve fresh-cut produce and future research in this area.

  7. Effect of antibrowning agents on fresh-cut potato tubers using frequency filtering of biospeckle images

    International Nuclear Information System (INIS)

    Minz, Preeti D; Ansari, Md Zaheer; Nirala, A K

    2015-01-01

    Our present work aims to study the physiological changes of chemically treated fresh-cut potato tubers and then to correlate such changes with the results of the non destructive and non invasive laser biospeckle technique. The effect of chemically treated (citric acid (CA-0.5% and 1.0%) and citric acid + sodium chloride (CS-0.5% and 1.0%)) fresh-cut potato tubers on physiological activities such as the respiration rate and weight loss at cold storage has been studied for eight consecutive days. In addition, biospeckle recording has been carried out for eight consecutive days for all the chemically treated samples and from captured images, and the numerical results (inertia moment (IM)) with and without frequency filtering have been obtained. A comparatively higher respiration rate and lower weight loss is observed for CS treated samples than that of CA treated samples. The results of the IM obtained with the exclusion of the higher frequency show a similar nature to the respiration rate and also, separations of the respiration curves at two concentrations for both the treated samples were well correlated with the IM curves. The concentration effect for both the treatments on the IM value with the exclusion of lower frequencies has also been presented. Thus the IM method with filtration of particular bands is able to separate the different physiological phenomena with one another and is also able to differentiate the chemical effect on the samples. (paper)

  8. Qualidade pós-colheita de melão tipo cantaloupe, colhido em dois estádios de maturação Postharvest quality of cantaloupe type melon, harvested in two maturation stages

    Directory of Open Access Journals (Sweden)

    Júlio Gomes Júnior

    2001-11-01

    Full Text Available Objetivou-se avaliar a conservação pós-colheita de frutos de melão tipo cantaloupe (Cucumis melo L var. Cantaloupensis , genótipo Nun 3984, colhido nos estádios de maturação II ( frutos imaturos em início de descoloração e pedúnculo totalmente preso e IV (frutos com pedúnculo totalmente rachado, em seis períodos de armazenamento: 0; 5; 10;15; 20 e 25 dias. Os frutos foram provenientes do Agropolo Mossoró-Assu (RN, cujo clima é caracterizado como quente e seco, com temperaturas máxima e mínima de 33ºC e 29ºC, respectivamente. O armazenamento foi realizado a 20ºC e 50% UR. Utilizou-se um fatorial 2 x 6 (dois estádios de maturação e seis períodos de armazenamento, em delineamento inteiramente casualizado, com três repetições, sendo utilizados dois frutos por parcela. Os frutos foram avaliados individualmente quanto à firmeza da polpa, perda de peso, teor de sólidos solúveis, aparências externa e interna. Houve efeito significativo da interação entre os fatores estudados apenas para variável firmeza da polpa. A firmeza da polpa foi de 30,07 N e 18,75 N por ocasião da colheita e 5,32 N e 3,50 N aos 25 dias de armazenamento, respectivamente, para os estádios II e IV de maturação. O teor de sólidos solúveis apresentado por esse genótipo (7% a 9%, nos estádios II e IV de maturação respectivamente, não estabelece um padrão mínimo para a aceitação no mercado externo. A perda de peso atingiu valores médios de 6,26% e 6,67% aos 20 e 25 dias de armazenamento, respectivamente. Os frutos chegaram aos 20 dias de armazenamento com nota média 3,1 (deterioração mediana e 4,0 (deterioração leve para as aparências interna e externa, respectivamente, nos dois estádios de maturação, sendo portanto, considerados próprios para o consumo, por terem notas acima de 3,0This work aimed to evaluate the postharvest shelf life of cantaloupe melons type (Cucumis melo L. var Cantaloupensis, genotype Nun 3984, harvested

  9. Cold Plasma-activated hydrogen peroxide aerosol inactivates Escherichia coli 0157:H7, Salmonella Typhimurium, and Listeria innocua and maintains quality of grape tomato, spinach and cantaloupe

    Science.gov (United States)

    The purpose of this study was to investigate the efficacy of aerosolized hydrogen peroxide in inactivating bacteria and maintaining quality of grape tomato, baby spinach leaves and cantaloupe. Stem scar and smooth surfaces of tomatoes, spinach leaves, and cantaloupe rinds, inoculated with Escherich...

  10. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree.

    Science.gov (United States)

    Mukhopadhyay, Sudarsan; Sokorai, Kimberly; Ukuku, Dike; Fan, Xuetong; Juneja, Vijay

    2017-01-01

    The objective of this study was to investigate and evaluate the effects of high hydrostatic pressure (HHP) applied to cantaloupe puree (CP) on microbial loads and product quality during storage for 10days at 4°C. Freshly prepared, double sealed and double bagged CP (ca. 5g) was pressure treated at 300, 400 and 500MPa at 8°C and 15°C for 5min. Microflora populations, soluble solid content, pH, color, antioxidant activity, appearance and aroma were measured at 1, 6, and 10d of storage. Results showed that high pressure treatment of 300MPa (8°C and 15°C) resulted in reduction of total aerobic plate count from 3.3 to 1.8logCFU/g. The treatment reduced the populations of native aerobic plate count to non-detectable levels (detection limit 1logCFU/g) at 400MPa and 500MPa pressures at 15°C. Pressure treatment completely inactivated mold and yeast in puree below the limits of detection at day 1 and no regrowth was observed during 10days of storage at 4°C while mold and yeast in untreated puree survived during the storage. High pressure treatment did not show any adverse impact on physical properties as soluble solid content (SSC, 11.2°Brix) and acidity (pH, 6.9). The instrumental color parameters (L*, a*, b*) were affected due to HHP treatment creating a slightly lighter product, compared to control, as indicated by higher L.* and lower a* values. However the change was not detected by the sensory panel while evaluating appearance scores. Pressure treatment did not affect the antioxidant capacity of puree product compared to control. Visual appearance and sniffing aroma test by panel revealed no adverse changes in the sensory parameters as a result of HHP treatment. HHP method described in this study appears to be a promising way to inactivate spoilage microorganisms in the cantaloupe puree and maintain quality. This study provides a viable option for preservation and marketing this product. Published by Elsevier Ltd.

  11. Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

    OpenAIRE

    SANCHÍS SOLER, ELENA

    2016-01-01

    [EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degrad...

  12. Polyploidization facilitates biotechnological in vitro techniques in the genus Cucumis.

    Science.gov (United States)

    Skálová, Dagmar; Ondřej, Vladan; Doležalová, Ivana; Navrátilová, Božena; Lebeda, Aleš

    2010-01-01

    Prezygotic interspecific crossability barrier in the genus Cucumis is related to the ploidy level of the species (cucumber (C. sativus), x = 7; muskmelon (C. melo) and wild Cucumis species, x = 12). Polyploidization of maternal plants helps hybridization among other Cucumis species by overcoming prezygotic genetic barriers. The main objective of this paper is to compare the results of several methods supporting interspecific crosses in cucumber without and with polyploidization (comparison between diploid (2x) and mixoploid (2x/4x) cucumber maternal plants). Mixoploid plants were obtained after in vivo and in vitro polyploidization by colchicine and oryzalin. Ploidy level was estimated by flow cytometry. Embryo rescue, in vitro pollination, and isolation of mesophyll protoplast were tested and compared. Positive effect of polyploidization was observed during all experiments presented by higher regeneration capacity of cultivated mixoploid cucumber embryos, ovules, and protoplasts. Nevertheless, the hybrid character of putative hybrid accessions obtained after cross in vivo and in vitro pollination was not confirmed.

  13. Investigation of Volatiles Emitted from Freshly Cut Onions (Allium cepa L. by Real Time Proton-Transfer Reaction-Mass Spectrometry (PTR-MS

    Directory of Open Access Journals (Sweden)

    Mette Marie Løkke

    2012-11-01

    Full Text Available Volatile organic compounds (VOCs in cut onions (Allium cepa L. were continuously measured by PTR-MS during the first 120 min after cutting. The headspace composition changed rapidly due to the very reactive volatile sulfurous compounds emitted from onion tissue after cell disruption. Mass spectral signals corresponding to propanethial S-oxide (the lachrymatory factor and breakdown products of this compound dominated 0–10 min after cutting. Subsequently, propanethiol and dipropyl disulfide predominantly appeared, together with traces of thiosulfinates. The concentrations of these compounds reached a maximum at 60 min after cutting. Propanethiol was present in highest concentrations and had an odor activity value 20 times higher than dipropyl disulfide. Thus, propanethiol is suggested to be the main source of the characteristic onion odor. Monitoring the rapid changes of VOCs in the headspace of cut onion necessitates a high time resolution, and PTR-MS is demonstrated to be a very suitable method for monitoring the headspace of freshly cut onions directly after cutting without extraction or pre-concentration.

  14. CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE ACEITAÇÃO DO CONSUMIDOR DE MELÃO, MANGA E CAJU IN NATURA E PROCESSADOS POR MÉTODOS COMBINADOS

    Directory of Open Access Journals (Sweden)

    RENATA TIEKO NASSU

    2001-12-01

    Full Text Available Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested.Melões 'Cantaloupe', mangas e pedúnculos de caju in natura e processados por métodos combinados foram submetidos a testes de aceitação, utilizando-se de escala hedônica de nove pontos. As frutas sofreram tratamento osmótico em um xarope de sacarose com duas diferentes concentrações de SO2. Foram avaliados aceitação global, aparência, aroma, sabor e textura. Pedúnculos de caju in natura obtiveram notas menores para aceitação se comparados aos processados, enquanto mangas in natura foram mais aceitas do que as processadas. A aceitação de melões in natura e processados foi similar. Tratamentos com diferentes concentrações de SO2 não apresentaram diferenças significativas entre os frutos estudados.

  15. KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L. DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk

    Directory of Open Access Journals (Sweden)

    Oksilia

    2012-06-01

    Full Text Available The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 % and soybean milk (40, 50 and 60%. The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.

  16. Evaluation of Single or Double Hurdle Sanitizer Applications in Simulated Field or Packing Shed Operations for Cantaloupes Contaminated with Listeria monocytogenes

    Directory of Open Access Journals (Sweden)

    Cathy C. Webb

    2015-04-01

    Full Text Available Listeria monocytogenes contamination of cantaloupes has become a serious concern as contaminated cantaloupes led to a deadly outbreak in the United States in 2011. To reduce cross-contamination between cantaloupes and to reduce resident populations on contaminated melons, application of sanitizers in packing shed wash water is recommended. The sanitizing agent of 5% levulinic acid and 2% sodium dodecyl sulfate (SDS applied as a single hurdle in either a simulated dump or dip treatment significantly reduced L. monocytogenes to lower levels at the stem scar compared to a simulated dump treatment employing 200 ppm chlorine; however pathogen reductions on the rind tissue were not significantly different. Double hurdle approaches employing two sequential packing plant treatments with different sanitizers revealed decreased reduction of L. monocytogenes at the stem scar. In contrast, application of sanitizers both in the field and at the packing plant led to greater L. monocytogenes population reductions than if sanitizers were only applied at the packing plant.

  17. Microbial Indicator Profiling of Fresh Produce and Environmental Samples from Farms and Packing Facilities in Northern Mexico.

    Science.gov (United States)

    Heredia, Norma; Caballero, Cindy; Cárdenas, Carmen; Molina, Karina; García, Rafael; Solís, Luisa; Burrowes, Vanessa; Bartz, Faith E; de Aceituno, Anna Fabiszewski; Jaykus, Lee-Ann; García, Santos; Leon, Juan

    2016-07-01

    To compare microbiological indicator and pathogen contamination among different types of fresh produce and environmental samples along the production chain, 636 samples of produce (rinsates from cantaloupe melons, jalapeño peppers, and tomatoes) and environmental samples (rinsates from hands of workers, soil, and water) were collected at four successive steps in the production process (from the field before harvest through the packing facility) on 11 farms in northern Mexico during 2011 and 2012. Samples were assayed for enteric pathogens (Escherichia coli O157:H7, other Shiga toxigenic E. coli, Salmonella, and Listeria monocytogenes) and microbial indicators (coliforms, other E. coli strains, and Enterococcus spp.). Salmonella was the only pathogen detected; it was found in one preharvest jalapeño sample (detection limits: 0.0033 CFU/ml in produce and hand samples, 0.0013 CFU/ml in water, and 0.04 CFU/g in soil). Microbial indicator profiles for produce, worker hands, and soil from jalapeño and tomato farms were similar, but cantaloupe farm samples had higher indicator levels (P soil (indicators were significantly more prevalent (70 to 89% of samples were positive; P = 0.01 to 0.02), and geometric mean levels were higher (0.3 to 0.6 log CFU/100 ml) than those in cantaloupe farm water (32 to 38% of samples were positive, geometric mean indicators were present during all production steps, but prevalence and levels were generally highest at the final on-farm production step (the packing facility) (P type and production step can inform the design of effective approaches to mitigate microbial contamination.

  18. Ultrasound treatment on phenolic metabolism and antioxidant capacity of fresh-cut pineapple during cold storage.

    Science.gov (United States)

    Yeoh, Wei Keat; Ali, Asgar

    2017-02-01

    Ultrasound treatment at different power output (0, 25 and 29W) and exposure time (10 and 15min) was used to investigate its effect on the phenolic metabolism enzymes, total phenolic content and antioxidant capacity of fresh-cut pineapple. Following ultrasound treatment at 25 and 29W, the activity of phenylalanine ammonia lyase (PAL) was increased significantly (Ppineapple was significantly (Ppineapple. Results suggest that hormetic dosage of ultrasound treatment can enhance the activity of PAL and total phenolic content and hence the total antioxidant capacity to encounter with oxidative stress. Copyright © 2016. Published by Elsevier Ltd.

  19. Effect of fluorescent light on selected antioxidant compounds and antioxidant activity during storage of fresh-cut carambola (averrhoa carambola l.) fruit

    International Nuclear Information System (INIS)

    Zainudin, M.A.M.; Dek, M.S.P.; Anwar, F.

    2012-01-01

    The effects of fluorescent light on the availability of selected antioxidant compounds and antioxidant activity during storage of fresh-cut carambola (Averrhoa carambola L.) fruit were investigated. The samples of fresh-cut fruit, stored at 5 +- 1 deg. C, were exposed to fluorescent light (157 Lux) for 12 days. Total phenolic compounds (TPC) and ascorbic acid (AA) content of the processed fruit were analyzed using Folin-Ciocalteu reagent and high performance liquid chromatography (HPLC), respectively. Antioxidant activity of the fruit was assessed following 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity and ferric-reducing antioxidant power (FRAP) assays. The results of the present study showed that light exposure did not exert any significant effect, while storage period significantly reduced the AA content of the fruits tested. On the other hand, with few exceptions, there were notable random changes, recorded in the TPC and antioxidant activity of the fruit as function of storage period and light exposure. (author)

  20. Agrobacterium mediated transformation of Tunisian Cucumis melo ...

    African Journals Online (AJOL)

    Transgenic Cucumis melo cv. Maazoun containing the neomycin phosphotransferase II (NPT II) chimeric gene conferring resistance to kanamycin were obtained from cotyledons explants inoculated with Agrobacterium tumefaciens (GV3101) that contained the binary vector plasmid pADI. Transformed shoots were obtained ...

  1. CmMDb: a versatile database for Cucumis melo microsatellite markers and other horticulture crop research.

    Science.gov (United States)

    Bhawna; Chaduvula, Pavan K; Bonthala, Venkata S; Manjusha, Verma; Siddiq, Ebrahimali A; Polumetla, Ananda K; Prasad, Gajula M N V

    2015-01-01

    Cucumis melo L. that belongs to Cucurbitaceae family ranks among one of the highest valued horticulture crops being cultivated across the globe. Besides its economical and medicinal importance, Cucumis melo L. is a valuable resource and model system for the evolutionary studies of cucurbit family. However, very limited numbers of molecular markers were reported for Cucumis melo L. so far that limits the pace of functional genomic research in melon and other similar horticulture crops. We developed the first whole genome based microsatellite DNA marker database of Cucumis melo L. and comprehensive web resource that aids in variety identification and physical mapping of Cucurbitaceae family. The Cucumis melo L. microsatellite database (CmMDb: http://65.181.125.102/cmmdb2/index.html) encompasses 39,072 SSR markers along with its motif repeat, motif length, motif sequence, marker ID, motif type and chromosomal locations. The database is featured with novel automated primer designing facility to meet the needs of wet lab researchers. CmMDb is a freely available web resource that facilitates the researchers to select the most appropriate markers for marker-assisted selection in melons and to improve breeding strategies.

  2. Low intensity monochromatic red, blue or green light increases the carbohydrate levels and substantially extends the shelf life of fresh-cut lettuce

    NARCIS (Netherlands)

    Woltering, E.J.; Seifu, Y.W.

    2015-01-01

    During dark storage of fresh-cut product prepared from butterhead and iceberg lettuce the levels of carbohydrates (glucose, fructose, sucrose, starch) decrease. Carbohydrate levels were low in butterhead lettuce at the start [~20 mg/g dry matter (DW)] and levels decreased by over 50% during storage

  3. The fate of murine norovirus and hepatitis A virus during preparation of fresh produce by cutting and grating.

    Science.gov (United States)

    Wang, Qing; Erickson, Marilyn; Ortega, Ynes R; Cannon, Jennifer L

    2013-03-01

    Human noroviruses and hepatitis A virus (HAV) are commonly associated with outbreaks occurring in restaurant establishments and catered events. Food handlers are major contributing factors to foodborne illnesses initiated in the kitchen setting. In this study, transfer of HAV and murine norovirus (MNV-1), a human norovirus surrogate, between produce (cucumbers, strawberries, tomatoes, cantaloupes, carrots, and honeydew melons) and common kitchen utensils (graters and knives) was investigated. The extent of virus transfer to produce during utensil application, in the presence and the absence of food residue, and the impact of knife surface properties (sharp, dull, serrated) was also investigated. Transfer of MNV-1 and HAV from produce items, initially contaminated with ~5.5 log PFU, to knives and graters during application ranged from 0.9 to 5.1 log PFU. MNV-1 transfer to knives was the greatest for cucumbers, strawberries, and tomatoes, and the least for honeydew melons, while transfer of HAV to knives was greater for tomatoes and honeydew melons than strawberries, cantaloupes, and cucumbers. After preparation of a contaminated produce item, knife cross-contamination easily occurred as viruses were detected on almost all of the seven produce items successively prepared. Produce residues on utensils often resulted in less virus transfer when compared to utensils without residue accumulation. Knife surface properties did not impact virus transfer. The ease of virus transfer between produce and utensils demonstrated by the current study highlights the importance of efforts aimed toward preventing cross-contamination in the kitchen environment.

  4. Effects of rind removal on physicochemical quality characteristics of fresh-cut watermelon [Citrus lanatus (Thunb) Matsum & Nakai] during cold storage

    NARCIS (Netherlands)

    Petrou, P.; Soteriou, G.; Schouten, R.E.; Kyriacou, C.

    2013-01-01

    The impact of removing the rind from fresh-cut watermelon slices was assessed on the quality of the product during storage at 4 °C for 9 days. Flesh lycopene declined from 55.4 to 47.9 mg kg-1 f.w. and colour lightness (L*) increased from 43.2 to 45.8 after 2 days of storage. Initial heart and

  5. Thermal tolerance of acid-adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice.

    Science.gov (United States)

    Sharma, M; Adler, B B; Harrison, M D; Beuchat, L R

    2005-01-01

    A study was performed to determine D values of acid-adapted and unadapted cells of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice. Salmonella enterica serotype Poona, S. enterica serotype Saphra, two strains of E. coli O157:H7, and two strains of L. monocytogenes were grown in tryptic soy broth (TSB) and TSB supplemented with 1% glucose for 24 h at 37 degrees C. Decimal reduction times (D values) of cells suspended in unpasteurized cantaloupe juice and watermelon juice were determined. Acid-adapted cells of Salmonella and E. coli O157:H7, but not L. monocytogenes, had increased thermal tolerance compared with cells that were not acid-adapted. There was no correlation between soluble solids content of the two types of juice and thermal resistance. Growth of Salmonella and E. coli O157:H7 in cantaloupe juice, watermelon juice, or other acidic milieu, either in preharvest or postharvest environments, may result in cross protection to heat. The pasteurization conditions necessary to achieve elimination of pathogens from these juices would consequently have to be more severe if cells are habituated to acidic environments. Insights from this study provide guidance to developing pasteurization processes to eliminate Salmonella, E. coli O157:H7, and L. monocytogenes in cantaloupe juice and watermelon juice.

  6. A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon.

    Science.gov (United States)

    Botondi, Rinaldo; Moscetti, Roberto; Massantini, Riccardo

    2016-05-01

    Ozonated water and peracetic acid were tested as sanitizers to enhance the storability of fresh-cut melon cubes. Sanitizers were also combined with suitable packaging materials (polypropylene and polylactic acid based plastic films). Fresh-cut melon cubes were stored at 4 °C for up to 7 days. Ozonated water and peracetic acid treatments were given by dipping cubes into 0.8 ppm O3 and 100 ppm Tsunami 100™ solutions, respectively, for 3 min. Both sanitizers exhibited efficiency in reducing the total microbial counts on melon cubes (acid treatment in combination with polypropylene film packaging, consequently developing off-odors starting from day 3. Strong color changes were noted in cubes stored in polylactic acid packaging after 7 days of storage, affecting the sensory quality of the melon cubes. Sensory evaluation (overall visual quality) indicated loss in flavor in the polypropylene packaging. The overall visual quality started to decline on 3rd day because of the development of translucency.Overall, the use of ozone in combination with polypropylene packaging provided the best solution to maintain the quality of melon cubes for up to 5 days of storage at 4 °C.

  7. Organic acids produced by lactic acid bacteria (Leuconostoc sp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce

    NARCIS (Netherlands)

    Paillart, M.J.M.; Vossen, J.M.B.M. van der; Lommen, E.; Levin, E.; Otma, E.C.; Snels, J.C.M.A.; Woltering, E.J.

    2016-01-01

    The shelf-life of fresh-cut lettuce packed in a modified atmosphere (MA) is determined by its "overall visual quality" (OVQ), being a measure of its general appearance based on colour and shape criteria. In addition to the OVQ, the development of off-flavour and acid off-smell reduces consumer

  8. Organic acids produced by lactic acid bacteria (Leuconostoc sp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce

    NARCIS (Netherlands)

    Paillart, M.J.M.; Vossen, van der J.M.B.M.; Lommen, E.; Levin, E.; Otma, E.C.; Snels, J.C.M.A.; Woltering, E.J.

    2016-01-01

    The shelf-life of fresh-cut lettuce packed in a modified atmosphere (MA) is determined by its "overall visual quality" (OVQ), being a measure of its general appearance based on colour and shape criteria. In addition to the OVQ, the development of off-flavour and acid off-smell reduces consumer

  9. Effects of gamma radiation on melon read-to-eat

    Energy Technology Data Exchange (ETDEWEB)

    Pires, Juliana A.; Polizel, Francine Fernanda, E-mail: jujuba_angelo@yahoo.com.br, E-mail: fran_sininho@hotmail.com [Faculdade de Tecnologia em Piracicaba (FATEP), Piracicaba, SP (Brazil); Harder, Marcia N.C.; Silva, Lucia C.A.S.; Arthur, Paula B.; Arthur, Valter, E-mail: mnharder@terra.com.br, E-mail: lcasilva@cena.usp.br, E-mail: paula.arthur@hotmail.com, E-mail: arthur@cena.usp.br [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil)

    2013-07-01

    This work comes from the irradiation of Cantaloupe melons (Cucumis melo L.), with the aid of gamma irradiation (Co60) to physical and chemical changes to assess their conservation. The research aimed to evaluate the effects of irradiation on melons, including the possibility of conservation, through pH, acidity, soluble solids and fresh squash. The samples were minimally processed and submitted to gamma radiation Co{sup 60} at doses of 0 (control); 1kGy and 2kGy. Physicochemical analyzes were made in periods of 1, 7 and 14 days after irradiation treatment. On day 1 and day 7, pH levels in irradiated samples had increased compared to control. Since the 14th day, the dose decreased 1kGy equaling the control. Soluble solids showed a statistical gradual decrease according to the increase of dose. The 14th had no significant difference while the 7th the dose was increased. The 1kGy sample decreased in another dose compared to the control. In fresh squash, absent statistics were observed for all samples in the three periods. And for the analysis of titratable acidity, there was observed no significant difference at day 1. There was observed a decrease in the 2kGy and 1kGy dose to 7 days compared to the control. On 14th day, a reduction in the dose of 2kGy and deterioration of 1kGy dose of the sample. Therefore, it demonstrates the irradiation doses of 2kGy, 1kGy physic-chemically alters the Cantaloupe melon pH, soluble solids content and acidity. And the dose of 2kGy is the one that longer preserves samples based on acidity values, greater and smaller values of soluble solids. (author)

  10. Effects of gamma radiation on melon read-to-eat

    International Nuclear Information System (INIS)

    Pires, Juliana A.; Polizel, Francine Fernanda; Harder, Marcia N.C.; Silva, Lucia C.A.S.; Arthur, Paula B.; Arthur, Valter

    2013-01-01

    This work comes from the irradiation of Cantaloupe melons (Cucumis melo L.), with the aid of gamma irradiation (Co60) to physical and chemical changes to assess their conservation. The research aimed to evaluate the effects of irradiation on melons, including the possibility of conservation, through pH, acidity, soluble solids and fresh squash. The samples were minimally processed and submitted to gamma radiation Co 60 at doses of 0 (control); 1kGy and 2kGy. Physicochemical analyzes were made in periods of 1, 7 and 14 days after irradiation treatment. On day 1 and day 7, pH levels in irradiated samples had increased compared to control. Since the 14th day, the dose decreased 1kGy equaling the control. Soluble solids showed a statistical gradual decrease according to the increase of dose. The 14th had no significant difference while the 7th the dose was increased. The 1kGy sample decreased in another dose compared to the control. In fresh squash, absent statistics were observed for all samples in the three periods. And for the analysis of titratable acidity, there was observed no significant difference at day 1. There was observed a decrease in the 2kGy and 1kGy dose to 7 days compared to the control. On 14th day, a reduction in the dose of 2kGy and deterioration of 1kGy dose of the sample. Therefore, it demonstrates the irradiation doses of 2kGy, 1kGy physic-chemically alters the Cantaloupe melon pH, soluble solids content and acidity. And the dose of 2kGy is the one that longer preserves samples based on acidity values, greater and smaller values of soluble solids. (author)

  11. Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh-Cut Red Delicious and Granny Smith Apples

    NARCIS (Netherlands)

    Remorini, Damiano; Landi, Marco; Tardelli, Francesca; Lugani, Arianna; Massai, Rossano; Graziani, Giulia; Fogliano, Vincenzo; Guidi, Lucia

    2015-01-01

    In this work, we tested the hypothesis that ascorbic acid (AA) reduces browning of fresh-cut apples (Red Delicious, RD, and Granny Smith, GS), and we investigated the impact of AA on phenylpropanoid metabolism of RD and GS. Apple slices were dipped in a solution of 100mg/L of chlorine dioxide

  12. Factors affecting radiation D-values (D₁₀) of an Escherichia coli cocktail and Salmonella Typhimurium LT2 inoculated in fresh produce.

    Science.gov (United States)

    Moreira, Rosana G; Puerta-Gomez, Alex F; Kim, Jongsoon; Castell-Perez, M Elena

    2012-04-01

    This study evaluated the effect of produce type, resuspension medium, dose uniformity ratio (DUR), and sample preparation conditions (tissue exposure, MAP, anoxia) on the D₁₀ -value of an Escherichia coli cocktail (BAA-1427, BAA-1428, and BAA-1430) and Salmonella Typhimurium LT2 inoculated on the surfaces of tomato, cantaloupe, romaine lettuce, and baby spinach. Produce at room temperature were irradiated using a 1.35 MeV Van de Graaf electron beam accelerator at 0.2 to 0.9 kGy. The D₁₀-values for E. coli and Salmonella were 0.20 ± 0.01 kGy and 0.14 ± 0.01 kGy, respectively. Bacterial inactivation was not affected by produce type as long as the samples were irradiated in unsealed bags, the bacteria were suspended in broth, and the sample tissue was exposed. Sample location in front of the e-beam source during exposure is crucial. A 20% increase in DUR yielded a 53% change in the D₁₀- values. Variations in sample preparation, microbiological methods and irradiation set-up, result in variable D₁₀-values for different microorganisms on fresh produce. Most irradiation studies disregard the effect of sample handling and processing parameters on the determination of the D₁₀-value of different microorganisms in fresh and fresh-cut produce. This study shows the importance of exposure of sample, resuspension medium, available oxygen, and dose uniformity ratio. D₁₀-values can differ by 35% to 53% based on these factors, leading to considerable under- or over-estimation of the irradiation treatment. Results from this study will help to lay firm groundwork for future studies on D₁₀-values determination for different pathogens on fruits and vegetables. © 2012 Institute of Food Technologists®

  13. The Effect of Isabgol (Plantago psyllium Mucilage and Shiraz Thyme Essential Oils on Microbial Load and Improving Shelf Life of Fresh-Cut Carrot

    Directory of Open Access Journals (Sweden)

    M. Azizi

    2016-02-01

    Full Text Available Introduction: Fresh-cut produce graduated to retail during the1990s, especially for lettuce, cabbage, carrots and other similar vegetables. The high microbial loads of these products after harvest can be substantially reduced through a cleaning in flowing chlorinated water and adistribution under ensured controlledrefrigeration. Therefore, a good number of convenient ready-to-use greens were launched to the market in the past decade. Nowadays, theuse of this technology to achieve similar results in fruit products is one of the most challengingtargets for processors. However, there is anumber of issues that still need to beovercomebeforefresh-cut fruit commodities can be sparked off to anoutstanding position in the segment of lightly-treatedrefrigerated foods. The importance of freshly cut products increases day by day. Tissue and cell rupture leads to a decrease in the shelf life of these products. On the other hand, these products due to increased enzyme activity, respiration rate and microbiological considerations that affect the health of these productsrequires highly attention.To increase the shelf life of the products and prevent undesirable changes in cut slices of fruit or vegetables a coating on the surface of these products has been suggested. Mucilages and essential oils of herbs are natural compounds that can be used to create such covers. The advantages of these coatings are their bactericidal effect, maintenanceof pleasant taste and other physical and chemical characteristics of the product and even decrease of environmental pollution. In this research, the effect of natural compounds such as Zataria multiflora essential oil (EO and Plantagopsyllium mucilage on storage life and microbial load of fresh cut carrot was studied. Materials and Methods: The research was conducted in two separate experiments on fresh-cut carrot: In the first experiment, the effect of different concentrations of Plantago psyllium mucilage (0,100, 200, and

  14. Processamento mínimo de mamão 'formosa' Fresh cut of 'formosa' papaya

    Directory of Open Access Journals (Sweden)

    Gustavo Henrique de Almeida TEIXEIRA

    2001-01-01

    Full Text Available Este trabalho foi conduzido para verificar o efeito do tamanho do corte, 2,5 x 2,5cm (corte 1 e 2,5 x 5,0cm (corte 2, e da temperatura de armazenamento (3, 6 e 9ºC, na velocidade da modificação da atmosfera ambiente e nas características químicas de mamões do grupo `Formosa' minimamente processados e embalados em copos plásticos (500ml. A concentração de CO2 no interior destes copos aumentou 2 a 3 vezes, durante as primeiras 6 horas após o corte, para depois diminuir e se estabilizar. Esta concentração aumentou com o aumento da temperatura de armazenamento. A umidade dos pedaços diminuiu consideravelmente nos dois primeiros dias, e a temperatura que melhor conservou a umidade foi a de 6ºC. A acidez total titulável foi menor no corte 2, com as maiores reduções a 6 e 9oC. Os teores de sólidos solúveis totais não variaram entre os tratamentos, e os cuidados higiênicos adotados durante o processamento permitiram a obtenção de produtos com baixa contagem microbiana, 10³UFC.g-1 nos pedaços armazenados a 9ºC após sete dias, e com boa manutenção da qualidade sensorial das mesmas. Estes resultados permitem indicar o mamão `Formosa' para a produção de produtos minimamente processados, na forma de pedaços, com conservação refrigerada (3 e 6ºC por um período de 7 dias.This work was undertaken to verify the effect of cutting size, 2.5 x 2.5cm (chunk 1, 2.5 x 5.0cm (chunk 2, and storage temperatures (3, 6 and 9ºC, on atmosphere modification rate and chemical characteristics of `Formosa' fresh-cut papaya packed in plastic cups (500 ml. The CO2 concentration into theses cups increased fron two to three fold during first 6 hours after cutting, then it decreased and stabilized. This concentration increased with the storage temperature increasing. The chunks's moisture remarkably decreased in the first 2 days, and the temperature which best sustained the moisture was 6ºC. The titratable total acidity was lower in chunk 2

  15. Hydrogen sulfide prolongs postharvest storage of fresh-cut pears (Pyrus pyrifolia by alleviation of oxidative damage and inhibition of fungal growth.

    Directory of Open Access Journals (Sweden)

    Kang-Di Hu

    Full Text Available Hydrogen sulfide (H2S has proved to be a multifunctional signaling molecule in plants and animals. Here, we investigated the role of H2S in the decay of fresh-cut pears (Pyrus pyrifolia. H2S gas released by sodium hydrosulfide (NaHS prolonged the shelf life of fresh-cut pear slices in a dose-dependent manner. Moreover, H2S maintained higher levels of reducing sugar and soluble protein in pear slices. H2S significantly reduced the accumulation of hydrogen peroxide (H2O2, superoxide radicals (•O2(- and malondialdehyde (MDA. Further investigation showed that H2S fumigation up-regulated the activities of antioxidant enzymes ascorbate peroxidase (APX, catalase (CAT, and guaiacol peroxidase (POD, while it down-regulated those of lipoxygenase (LOX, phenylalanine ammonia lyase (PAL and polyphenol oxidase (PPO. Furthermore, H2S fumigation effectively inhibited the growth of two fungal pathogens of pear, Aspergillus niger and Penicillium expansum, suggesting that H2S can be developed as an effective fungicide for postharvest storage. The present study implies that H2S is involved in prolonging postharvest storage of pears by acting as an antioxidant and fungicide.

  16. Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry.

    Science.gov (United States)

    Selma, María V; Allende, Ana; López-Gálvez, Francisco; Conesa, María A; Gil, María I

    2008-09-01

    The purpose of this research was to investigate the disinfection efficacy of ozone (O(3)) and UV-C illumination (UV), and their combination (O(3)-UV) for reducing microbial flora of fresh-cut onion, escarole, carrot, and spinach wash waters collected from the industry. Furthermore, the influence of water physicochemical parameters on the decontamination efficacy and the effect of these technologies on physicochemical quality of wash water were analyzed. O(3), UV, and O(3)-UV were effective disinfection treatments on vegetable wash water, with a maximum microbial reduction of 6.6 log CFU mL(-1) after 60 min treatment with O(3)-UV. However, maximum total microbial reductions achieved by UV and O(3) treatments after 60 min were 4.0 and 5.9 log CFU mL(-1), lower than by O(3)-UV treatment. Furthermore, turbidity of wash water was reduced significantly by O(3) and O(3)-UV treatments, while UV treatment did not affect the physicochemical quality of the water. Conclusions derived from this study illustrate that O(3) and O(3)-UV are alternatives to other sanitizers used in the fresh-cut washing processes. The use of these technologies would allow less frequent changing of spent water and the use of much lower sanitizer doses. Nevertheless, in specific applications such as carrot wash water, where levels of undesirable microbial and chemical constituents are lower than other vegetable wash water, UV treatment could be an appropriate treatment considering cost-effectiveness criteria.

  17. The genome of the cucumber, Cucumis sativus L

    DEFF Research Database (Denmark)

    Huang, Sanwen; Li, Ruiqiang; Zhang, Zhonghua

    2009-01-01

    Cucumber is an economically important crop as well as a model system for sex determination studies and plant vascular biology. Here we report the draft genome sequence of Cucumis sativus var. sativus L., assembled using a novel combination of traditional Sanger and next-generation Illumina GA seq...

  18. The genome of the cucumber, Cucumis sativus L.

    NARCIS (Netherlands)

    Huang, S.W.; Li, R.Q.; Vossen, van der E.A.G.

    2009-01-01

    Cucumber is an economically important crop as well as a model system for sex determination studies and plant vascular biology. Here we report the draft genome sequence of Cucumis sativus var. sativus L., assembled using a novel combination of traditional Sanger and next-generation Illumina GA

  19. Fresh fruit: microstructure, texture and quality

    Science.gov (United States)

    Fresh-cut produce has a huge following in today’s supermarkets. The trend follows the need to decrease preparation time as well as the desire to follow the current health guidelines for consumption of more whole “heart-healthy” foods. Additionally, consumers are able to enjoy a variety of fresh prod...

  20. Short UV-C Treatment Prevents Browning and Extends the Shelf-Life of Fresh-Cut Carambola

    Directory of Open Access Journals (Sweden)

    Carlota Moreno

    2017-01-01

    Full Text Available In this work, we selected a short UV-C treatment for fresh-cut carambola and assessed its efficacy in supplementing the benefits of low temperature storage. UV-C treated (6.0, 10.0, and 12.5 kJ m−2 carambola slices showed reduced deterioration compared to control fruit. Treatment with a dose of 12.5 kJ m−2 UV-C was more effective in maintaining quality and was selected for subsequent experiments evaluating the combination of UV-C and refrigeration on fruit storability and physical, chemical, and microbiological properties. Short UV-C exposure reduced weight loss and electrolyte leakage. UV-C treated carambola slices presented higher phenolic antioxidants than control after 21 d at 4°C and showed no alterations in soluble solids or titratable acidity. UV-C exposure also reduced the counts of molds, yeast, and aerobic mesophilic bacteria. UV-C treated fruit showed a fresh-like appearance even after 21 d as opposed to control carambola which presented spoilage and extensive browning symptoms. The reduction of fruit browning in UV-C treated fruit was not due to reduction in phenylalanine-ammonia lyase (PAL and/or peroxidase (POD, but rather through polyphenol oxidase (PPO inhibition and improved maintenance of tissue integrity.

  1. A single recessive gene controls fragrance in cucumber (Cucumis ...

    Indian Academy of Sciences (India)

    2013-04-10

    Apr 10, 2013 ... Genetic studies in rice (Sood and Siddiq 1978), soybean. (AVRDC .... difficulty, marker-assisted selection (MAS) is an alternative for breeding ... 31, 823–826. de Wilde W. J. J. O and Duyfjes B. E. E. 2010 Cucumis sativus.

  2. Avaliação da qualidade de mangas 'Tommy Atkins' minimamente processadas Quality evaluation of fresh-cut 'Tommy Atkins' mangoes

    Directory of Open Access Journals (Sweden)

    Brígida Monteiro Vilas Boas

    2004-12-01

    Full Text Available Visto que a popularidade de frutas e hortaliças minimamente processadas tem aumentado nos últimos anos devido aos aspectos de conveniência e qualidade, este trabalho teve por objetivo avaliar o efeito do ácido cítrico 1%, ácido ascórbico 1% e cloreto de cálcio 1% na conservação de mangas 'Tommy Atkins' minimamente processadas, armazenadas sob atmosfera modificada ativa (5% O2 + 5% CO2 e refrigeração por 12 dias. Foram realizadas as seguintes análises: acidez titulável, pH, sólidos solúveis totais, açúcares solúveis totais, vitamina C total, análise sensorial (sabor e análises microbiológicas (contagem de fungos filamentosos e leveduras e coliformes a 35 e 45ºC. Pode-se concluir que os tratamentos com ácido cítrico 1%, ácido ascórbico 1% e CaCl2 1% não influenciam na vida de prateleira das mangas 'Tommy Atkins' minimamente processadas. De acordo com a análise sensorial e microbiológica, a vida útil é de 12 dias a 5ºC.Since the popularity of fresh-cut fruits and vegetables has increased lately, due to the convenience and quality aspects, chemical modifications were investigated, in addition to sensory and microbiological aspects of fresh-cut the 'Tommy Atkins' mangoes were treated with 1% citric acid, 1% ascorbic acid and 1% calcium chloride stored under active modified atmospheres (5% O2 + 5% CO2 and refrigerated for 12 days. The following analyses were done: titratable acidity, pH, total soluble solids, total soluble sugars, C vitamin, sensory analysis (taste and microbiological analyses (filamentous fungus and yeast counting and coliforms at 35 e 45ºC. It was concluded that the treatments with 1% citric acid, 1% ascorbic acid and 1% CaCl2 didn't influence the shelf-life of the fresh-cut 'Tommy Atkins' mangoes. According to the sensory and microbiological analyses the useful life is 12 days at 5ºC.

  3. (cucumis sativus l.) in spent engine oil contaminated soil amended

    African Journals Online (AJOL)

    compost treatment recorded the highest number of leaves while the number of leaves for 0% ... KEYWORDS: Growth, Cucumis sativus, Urena lobata, spent engine oil, contamination, .... sawdust, peat, waste cotton and organic manures are.

  4. Chromosomal structures and repetitive sequences divergence in Cucumis species revealed by comparative cytogenetic mapping.

    Science.gov (United States)

    Zhang, Yunxia; Cheng, Chunyan; Li, Ji; Yang, Shuqiong; Wang, Yunzhu; Li, Ziang; Chen, Jinfeng; Lou, Qunfeng

    2015-09-25

    Differentiation and copy number of repetitive sequences affect directly chromosome structure which contributes to reproductive isolation and speciation. Comparative cytogenetic mapping has been verified an efficient tool to elucidate the differentiation and distribution of repetitive sequences in genome. In present study, the distinct chromosomal structures of five Cucumis species were revealed through genomic in situ hybridization (GISH) technique and comparative cytogenetic mapping of major satellite repeats. Chromosome structures of five Cucumis species were investigated using GISH and comparative mapping of specific satellites. Southern hybridization was employed to study the proliferation of satellites, whose structural characteristics were helpful for analyzing chromosome evolution. Preferential distribution of repetitive DNAs at the subtelomeric regions was found in C. sativus, C hystrix and C. metuliferus, while majority was positioned at the pericentromeric heterochromatin regions in C. melo and C. anguria. Further, comparative GISH (cGISH) through using genomic DNA of other species as probes revealed high homology of repeats between C. sativus and C. hystrix. Specific satellites including 45S rDNA, Type I/II, Type III, Type IV, CentM and telomeric repeat were then comparatively mapped in these species. Type I/II and Type IV produced bright signals at the subtelomeric regions of C. sativus and C. hystrix simultaneously, which might explain the significance of their amplification in the divergence of Cucumis subgenus from the ancient ancestor. Unique positioning of Type III and CentM only at the centromeric domains of C. sativus and C. melo, respectively, combining with unique southern bands, revealed rapid evolutionary patterns of centromeric DNA in Cucumis. Obvious interstitial telomeric repeats were observed in chromosomes 1 and 2 of C. sativus, which might provide evidence of the fusion hypothesis of chromosome evolution from x = 12 to x = 7 in

  5. Effect of cut type on fresh-cut 'menina brasileira' zucchini quality Efeito do tipo de corte na qualidade de abobrinha 'Menina Brasileira' minimamente processada

    Directory of Open Access Journals (Sweden)

    Brígida Monteiro Vilas Boas

    2011-12-01

    Full Text Available Market sales of ready-to-use fresh fruit and vegetables have grown quickly in the recent years as a result of changes in consumer attitudes. The goal of this work was to evaluate the effect of two kinds of cuts on the physiological, physical, physical-chemical, chemical and biochemical traits of fresh-cut 'Menina Brasileira' zucchini stored in rigid polypropylene packages, with lids of the same material containing sliced and grated zucchini and stored at 5º C, for 15 days. The variables respiratory rate, pH, L* value, soluble pectin, PME and PG activity, was interactively affected by the cut type and storage time factors. The variables mass loss, phenylalanine ammonia-lyase activity and total pectin variable were only significantly affected by storage time factor. It can be concluded that sliced 'Menina Brasileira' zucchini shows a higher titratable acidity and soluble solids and a lower respiratory rate, pectin soluble and phenylalanine ammonia-lyase activity when compared with grated zucchini, contributing to the preservation of quality attributes.As vendas no mercado de frutas e hortaliças frescas prontas para o consumo têm crescido rapidamente nos últimos anos como resultado de mudanças nas atitudes dos consumidores. Neste trabalho objetivou-se avaliar o efeito de dois tipos de cortes nas características fisiológicas, físicas, químicas, físico-químicas e bioquímicas de abobrinha 'Menina Brasileira' minimamente processada, armazenada a 5º C em embalagens de polipropileno rígido, com tampas do mesmo material, contendo abobrinha fatiada e ralada, por 15 dias. As variáveis taxas respiratórias, pH, valor L*, pectina solúvel, atividade de PME e PG, foram interativamente afetadas pelos fatores tipo de corte e tempo de armazenamento. As variáveis perda de massa, atividade da fenilalanina amônia-liase e a pectina total foram afetadas significativamente apenas pelo fator tempo de armazenamento. Pode-se concluir que a abobrinha

  6. Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain.

    Science.gov (United States)

    Tsironi, Theofania; Dermesonlouoglou, Efimia; Giannoglou, Marianna; Gogou, Eleni; Katsaros, George; Taoukis, Petros

    2017-01-02

    The aim of the study was to develop and test the applicability of predictive models for shelf-life estimation of ready-to-eat (RTE) fresh cut salads in realistic distribution temperature conditions in the food supply chain. A systematic kinetic study of quality loss of RTE mixed salad (lollo rosso lettuce-40%, lollo verde lettuce-45%, rocket-15%) packed under modified atmospheres (3% O 2 , 10% CO 2 , 87% N 2 ) was conducted. Microbial population (total viable count, Pseudomonas spp., lactic acid bacteria), vitamin C, colour and texture were the measured quality parameters. Kinetic models for these indices were developed to determine the quality loss and calculate product remaining shelf-life (SL R ). Storage experiments were conducted at isothermal (2.5-15°C) and non-isothermal temperature conditions (T eff =7.8°C defined as the constant temperature that results in the same quality value as the variable temperature distribution) for validation purposes. Pseudomonas dominated spoilage, followed by browning and chemical changes. The end of shelf-life correlated with a Pseudomonas spp. level of 8 log(cfu/g), and 20% loss of the initial vitamin C content. The effect of temperature on these quality parameters was expressed by the Arrhenius equation; activation energy (E a ) value was 69.1 and 122.6kJ/mol for Pseudomonas spp. growth and vitamin C loss rates, respectively. Shelf-life prediction models were also validated in real cold chain conditions (including the stages of transport to and storage at retail distribution center, transport to and display at 7 retail stores, transport to and storage in domestic refrigerators). The quality level and SL R estimated after 2-3days of domestic storage (time of consumption) ranged between 1 and 8days at 4°C and was predicted within satisfactory statistical error by the kinetic models. T eff in the cold chain ranged between 3.7 and 8.3°C. Using the validated models, SL R of RTE fresh cut salad can be estimated at any point of

  7. VALORACIÓN DE ATRIBUTOS DE CALIDAD EN PEPINO (Cucumis sativus L. FORTIFICADO CON VITAMINA E VALORAÇÃO DE ATRIBUTOS DE QUALIDADE EM PEPINO (Cucumis sativus L. FORTIFICADO COM VITAMINA E VALUATION OF QUALITY ATTRIBUTES IN CUCUMBER (Cucumis sativus L. FORTIFIED WITH VITAMIN E

    Directory of Open Access Journals (Sweden)

    MISAEL CORTÉS

    2011-06-01

    vitamina E e 110.5±19.1% VDR em 100 g de pepino fresco. Durante o armazenamento em 9 dias mostrou uma perda de cerca de 50%, devido à pouca retenção da emulsão no interior da matriz. Os parâmetros fisico-químicos, a cor e a textura foram afectados pela IV, o tempo e a embalagem durante o armazenamento, sendo mais escuras e mais resistentes que o producto fresco. A engenharia de matrizes se pode considerar uma metodologia eficaz para fortificar o pepino com vitamina E.The objective of this work was to develop a minimally processed product fortified with vitamin E, starting from cucumber (Cucumis sativus L, using the vacuum engineering. Vacuum impregnated Slices (IV with DL -α- tocoferol acetate emulsified in an isotonic watery phase to the cucumber (NaCl to 1 %, are evaluated as for the physiochemical properties, the color, the texture, the stability of the vitamin E and sensorially, for process influence, time of storage and packed (with and without vacuum. The vitamin E is quantified by HPLC (% of the Recommended Daily Value (VDR/100 g of fresh cucumber, according to the Colombian norm. The IV answer reach levels of 6.05±1.49%, corresponding to 33.3±5.8 mg vitamin E and 110.5±19.1% VDR in 100 g of fresh cucumber. During the storage in 9 days presented approximately a loss of 50%, due to the little retention of the emulsion inside the matrix. IV, the time, and the packed, being during storage, darkest and more resistant that the fresh product, affect the physiochemical parameters, the color, and the texture. The vacuum engineering represents an effective methodology to fortify the cucumber with vitamin E.

  8. Somatic embryogenesis and plant regeneration from cell suspension cultures of Cucumis sativus L.

    Science.gov (United States)

    Chee, P P; Tricoli, D M

    1988-06-01

    A procedure for the regeneration of whole cucumber plants (Cucumis sativus L. cv. Poinsett 76) by embryogenesis from cell suspension cultures is described. Embryogenic callus was initiated from the primary leaves of 14-17 day old plants. Suspension cultures of embryogenic cells were grown in liquid Murashige and Skoog basal medium containing 5 uM 2,4,5-trichlorophenoxyacetic acid and 4 uM 6-benzylaminopurine. Suspension cultures were composed of a population of cells that were densely cytoplasmic and potentially embryogenic. Differentiation of embryos was enhanced by washing the suspension culture cells with MS basal medium containing 0.5% activated charcoal and twice with MS basal medium followed by liquid shake cultures in MS basal medium. Sixty to 70 percent of the embryos prewashed with activated charcoal germinated into plantlets with normal morphology. Embryos obtained from suspension cultured cells without prewashing with activated charcoal organized into plantlets with abnormal primary leaves. Morphologically normal plantlets were obtained by excising the shoot tips and transferring them to fresh medium.

  9. Determination of six parabens residues in fresh-cut vegetables using QuEChERS with multi-walled carbon nanotubes and high performance liquid chromatography-tandem mass spectrometry

    Science.gov (United States)

    In this study, an optimized QuEChERS sample preparation method was developed to analyze residues of six parabens: methyl-, ethyl-, n-propyl-, isopropyl-, n-butyl-, and isobutyl-paraben in five fresh-cut vegetables (potato, broccoli, carrot, celery and cabbage) with high performance liquid chromatogr...

  10. Genetic identification of a dwarf mutant in cucumber ( Cucumis ...

    African Journals Online (AJOL)

    The dwarf (compact) plant architecture is an important trait in cucumber (Cucumis sativus L.) breeding. A dwarf type mutant was selected from the cucumbers. The morphological and reproductive characteristics of the dwarf were compared with the vine plants. The dwarf type of cucumbers is characterized by its short ...

  11. Practices and conditions which promote persistence of Listeria monocytogenes on equipment surfaces and transfer to cantaloupes in the packing environment

    Science.gov (United States)

    Introduction: Investigation of the 2011 U.S. listeriosis outbreak associated withcontaminated cantaloupes revealed that transfer of L. monocytogenes(Lm) from equipment surfaces to melons in the packing facility was a potential route of contamination. Purpose:This study examined the persistence of Lm...

  12. Novel technologies for decontamination of fresh and minimally processed fruits and vegetables

    Science.gov (United States)

    The complex challenges facing producers and processors of fresh produce require creative applications of conventional treatments and innovative approaches to develop entirely novel treatments. The varied nature of fresh and fresh-cut produce demands solutions that are adapted and optimized for each ...

  13. Comparative biomechanical study between fresh frozen bone and fresh frozen pasteurized bone process

    International Nuclear Information System (INIS)

    Ferdiansyah Abdurrahman

    1999-01-01

    To observe the biomechanical properties difference between fresh frozen bone and fresh frozen pasteurized bone process Thirty eight femurs bones taken from 6 years old primate.(macaca fascicularis) from Primate Nursery Center LIPI Bogor, 20 bones were 6 cm cut for bending test and 18 remains were 3 cm cut for compression test. All bones were frozen and then divided into two groups for each biomechanical study. First group (I 0 bones for bending test and 9 bones for compression test) were undergone fresh frozen procession only. The second group with the same amount was undergone fresh frozen and pasteurized on 60 degree C for three hours. Bending test was done until the bones were broken on control group and pasteurized group and the result was compared, the same procedure was done for compression test. The study was done in room temperature. The biomechanical test result was analyzed by two independent T tests. The bending test control group has ( mean 0.097 N / mm sup 2 (SD = 0.007) and the pasteurized group ( mean 0. I 0 1 N / mm sup 2 (SD = 0.0 1 3), there was no significant difference (p 0.399). The compression test control group has ( = mean 0.71 N / mm sup 2 (SD=0.128)where as the pasteurized group has(mean 0.50N/mm sup 2 (SD=0.111),there was significant difference (p =0.004) From the result biomechanical study on bending test, there was no significant difference of bone strength, whereas on compression test the fresh frozen with pasteurized bone group is 125% stronger than control group. The result of this study will be very useful for reconstruction bone allograft

  14. Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut Kale.

    Science.gov (United States)

    Mansur, Ahmad Rois; Oh, Deog-Hwan

    2015-06-01

    This study evaluated the efficacy of individual treatments (thermosonication [TS+DW] and slightly acidic electrolyzed water [SAcEW]) and their combination on reducing Escherichia coli O157:H7, Listeria monocytogenes, and spoilage microorganisms (total bacterial counts [TBC], Enterobacteriaceae, Pseudomonas spp., and yeast and mold counts [YMC]) on fresh-cut kale. For comparison, the antimicrobial efficacies of sodium chlorite (SC; 100 mg/L) and sodium hypochlorite (SH; 100 mg/L) were also evaluated. Each 10 g sample of kale leaves was inoculated to contain approximately 6 log CFU/g of E. coli O157:H7 or L. monocytogenes. Each inoculated or uninoculated samples was then dip treated with deionized water (DW; control), TS+DW, and SAcEW at various treatment conditions (temperature, physicochemical properties, and time) to assess the efficacy of each individual treatment. The efficacy of TS+DW or SAcEW was enhanced at 40 °C for 3 min, with an acoustic energy density of 400 W/L for TS+DW and available chlorine concentration of 5 mg/L for SAcEW. At 40 °C for 3 min, combined treatment of thermosonication 400 W/L and SAcEW 5 mg/L (TS+SAcEW) was more effective in reducing microorganisms compared to the individual treatments (SAcEW, SC, SH, and TS+DW) and combined treatments (TS+SC and TS+SH), which significantly (P 3.24 log CFU/g, respectively. The results suggest that the combined treatment of TS+SAcEW has the potential as a decontamination process in fresh-cut industry. © 2015 Institute of Food Technologists®

  15. Combined Treatment on the Inactivation of Naturally Existing Bacteria and Escherichia coli O157:H7 Inoculated on Fresh-Cut Kale.

    Science.gov (United States)

    Kang, Ji Hoon; Song, Kyung Bin

    2017-02-28

    An aqueous chlorine dioxide (ClO₂) treatment combined with highly activated calcium oxide (CaO) and mild heat was tested for inactivating naturally existing bacteria and Escherichia coli O157:H7 inoculated on fresh-cut kale. Kale samples were treated with different concentrations of ClO₂ (10, 30, and 50 ppm), CaO (0.01%, 0.05%, 0.1%, and 0.2%), and mild heat (25°C, 45°C, 55°C, and 65°C) as well with combinations of 30 or 50 ppm ClO₂ and 0.2% CaO at 55°C for 3 min. An increasing concentration of ClO₂ and CaO significantly reduced the microbialpopulation compared with the control. In addition, mild heating at 55°C elicited greater microbial reduction than the other temperatures. A combined treatment of 50 ppm ClO₂ and 0.2% CaO at 55°C reduced the population of naturally existing bacteria on kale by 3.10 logcolony forming units (CFU)/g, and the counts of E. coli O157:H7 were below the detection limit (1 log CFU/g). In addition, no significant differences in the Hunter color values were evident in any treatment during storage. Therefore, a combined treatment of ClO₂ and active CaO at 55°C can be an effective sanitizing method to improve the microbiological safety of fresh-cut kale without affecting its quality.

  16. Use of irradiation to ensure the hygienic quality of fresh, pre-cut fruits and vegetables and other minimally processed food of Plant Origin. Proceedings of a final research coordination meeting

    International Nuclear Information System (INIS)

    2006-12-01

    Sales and consumption of fresh pre-cut and minimally processed fruits and vegetables continue to grow. Changes occurring in life and eating styles, as well as demographic changes, have been cited as one of the reasons for the increasing demand for this type of produce. Since fresh fruits and vegetables are grown, processed or packaged in areas that may be exposed to microbial pathogen contamination, there is an increasing concern that these products may harbour microbial pathogens. In fact, a number of outbreaks linked to the consumption of contaminated fresh pre-cut fruits and vegetables have been reported. Prior to this Coordinated Research Project (CRP), studies on various chemical and physical methods of decontamination for their efficacy in destroying pathogens have been made. The use of ionizing radiation seems to have several advantages in relation to other alternative treatments; however more research was needed in order to demonstrate its efficacy without producing negative effects in the physiological traits of the fruit, and thus the commercial quality of these products. The Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture initiated in 2001 a Coordinated Research Project (CRP) on the Use of Irradiation to Ensure Hygienic Quality of Fresh, Pre-cut Fruits and Vegetables and other Minimally Processed Food of Plant Origin. This CRP included 15 participants from Argentina, Brazil, Canada, Chile, China, Egypt, Hungary, India, Malaysia, Pakistan, Portugal, Turkey, United Kingdom and the United States of America (2). Research coordinated meetings were held in Rio de Janeiro, Brazil (5-9 November 2001), Belfast, UK (14-18 April 2003) and Islamabad, Pakistan (25-29 July 2005). This publication presents the research results presented in the final research coordination meeting, where the work completed during the last five years (2001-2005) was analysed

  17. Influência do tipo de corte na qualidade de abobrinha 'Menina Brasileira' minimamente processada Influence of cut type on quality of cv. 'Menina Brasileira' summer squash fresh-cut

    Directory of Open Access Journals (Sweden)

    Brígida M Vilas Boas

    2006-06-01

    Full Text Available O objetivo deste trabalho foi avaliar o efeito do tipo de corte na manutenção da qualidade de abobrinhas 'Menina Brasileira' minimamente processadas armazenadas sob refrigeração. As abobrinhas foram fatiadas ou raladas, sendo sanificadas com solução de hipoclorito de sódio 50 mg L-1 por 10 minutos. Estas foram acondicionadas em bandejas de polipropileno envoltas com filme de PVC (0,020 mm de espessura, e armazenadas em câmara fria (6ºC e 95% UR por 12 dias. As seguintes variáveis foram avaliadas: perda de massa, pH, sólidos solúveis (SS, valores L*, C* e hº, aparência e cor. O experimento foi conduzido em delineamento inteiramente casualizado em esquema fatorial (2x5, sendo dois tipos de corte (fatiada e ralada e cinco tempos de armazenamento (0, 3, 6, 9 e 12 dias. A perda de massa foi pequena, atingindo valores máximos de 1,5% para a abobrinha ralada. Os valores de pH foram menores a partir do 6º dia nas abobrinhas raladas quando comparadas às fatiadas. Após o 3º dia de armazenamento, as abobrinhas raladas apresentaram menores valores de SS em relação às abobrinhas fatiadas. Maiores valores L* foram encontrados nas abobrinhas fatiadas, observando-se um acréscimo ao longo do armazenamento. Abobrinha fatiada apresentou menores perdas de coloração, baseado nos valores h° e C* e melhor aceitabilidade quando avaliada sensorialmente em relação à ralada, com decréscimos nas notas com o armazenamento. O tipo de corte influencia a vida de prateleira de abobrinha minimamente processada sendo que as formas fatiada e ralada mantêm a aparência e as características físico-químicas até o 12º dia de armazenamento.The goal of this work was to evaluate the effect of the type of cut the on maintenance quality of fresh-cut 'Menina Brasileira' summer squash stored under refrigeration. Summer squashes were sliced or grated and sanitized with sodium hypochloride solution at 50 mg L-1 for 10 minutes. They were placed in

  18. Gas permeability and thermal behavior of polypropylene films used for packaging minimally processed fresh-cut potatoes: a case study.

    Science.gov (United States)

    Siracusa, Valentina; Blanco, Ignazio; Romani, Santina; Tylewicz, Urszula; Dalla Rosa, Marco

    2012-10-01

    This work reports an experimental study on the permeability and thermal behavior of commercial polypropylene (PP) film used for fresh-cut potatoes packaging. The permeability was tested using oxygen, carbon dioxide, nitrogen, mix of these 3 gases, normally used for modified atmosphere packaging (MAP) and Air, to understand if it would be possible to extend the shelf life of this food product designed for the catering field in respect to the packaging behavior. The temperature influence on permeability data, from 5 to 40 °C, was analyzed, before and after 4, 8, 12, 15, and 20 d of food contact, pointing out the dependence between temperature and gas transmission rate (GTR), solubility (S), diffusion coefficient (D), and time lag (t(L)) parameters. The activation energies (E) of the permeation process were determined with the different gases used in the experiments. The thermal behavior of PP film was studied by differential scanning calorimetry (DSC) and thermogravimetric analysis (TG) to well understand its thermal stability. Fourier transformed-infrared with attenuated total reflectance (FT-IR/ATR) spectroscopy was also performed in order to study the influence of the food contact on the chemical characteristics of the polymer film. The results obtained were discussed and compared each other. Studied samples showed, for all investigated gases, an increase of gas permeability and S values at higher temperature. Heat resistance classification among the sample as it is and stored in modified atmospheres was made. Finally all performed experiments have showed good polymer stability for the shelf-life storage potatoes under study. Study of packaging material was performed in a range of temperature, which can simulate the service condition to assess the suitability of a commercial polymer film for modified atmosphere packaging of fresh-cut potatoes minimally processed designed for catering purpose. © 2012 Institute of Food Technologists®

  19. HACCP implementation in the production of fresh-cut produce

    Science.gov (United States)

    The number of foodborne illness outbreaks linked to fresh produce has increased in the last few years. Shiga-toxigenic Escherichia coli and Salmonella have been implicated as major bacterial pathogens of concern to produce safety. Microbial contamination of produce may occur anytime during the prod...

  20. Sterilization of DACUS CUCUMIS FRENCH (DIPTERA: TEPHRITDAE) by gamma radiation

    International Nuclear Information System (INIS)

    Hooper, G.H.S.

    1976-01-01

    When newly emerged adult Dacus cucumis French were irradiated in nitrogen, following a 15 min exposure to an atmosphere of pure nitrogen, the degree of sterility induced by a given dose was less than that obtained with the same dose in air. To achieve sterility in males of approximately 98 per cent doses of 7 krad in air and 13 krad in nitrogen were required. With females, total sterility through infecundity was achieved by 6 krad in air and 13 krad in nitrogen. Based on the hatch of eggs from competitive mating tests, males receiving 14 krad in nitrogen were significantly more competitive than males given 9 krad in air. The optimal light intensity for mating of D. cucumis under artificial conditions was 16.2, 1x. With this light intensity the mating propensity of males irradiated with 9 and 11 krad in air was significantly less than that of untreated males. The mating propensity of males given 14 krad in nitrogen approximated that of untreated males. (author)

  1. Influence of nutrient solutions in an open-field soilless system on the quality characteristics and shelf life of fresh-cut red and green lettuces (Lactuca sativa L.) in different seasons.

    Science.gov (United States)

    Luna, María C; Martínez-Sánchez, Ascensión; Selma, María V; Tudela, Juan A; Baixauli, Carlos; Gil, María I

    2013-01-01

    Little information is available about the impact of nutrient solution ion concentration on quality characteristics and shelf life of fresh-cut lettuce grown in soilless systems in open field. Three lettuce genotypes, lollo rosso and red oak leaf as red-leafed genotypes and butterhead as green-leafed genotype, were studied. The influence of three nutrient solutions with low, medium and high ion concentrations, which varied in the macroanion (NO₃⁻) and macrocations (K⁺, Ca²⁺ and NH₄⁺), were compared in summer and winter. The nutrient solutions evaluated in this study for the production of lettuce in a soilless system did not strongly influence the quality characteristics of the raw material. When the ion concentration of the nutrient solution was increased, fresh weight decreased, although it depended on the genotype and season. Maturity index and dry matter content varied with the season but independently of the nutrient solution. In summer, maturity index was higher and dry matter lower than in winter. Initial texture and visual quality were not influenced by the nutrient solution. Medium ion concentration provided the highest content of vitamin C and phenolic compounds. Our observations pointed out that the genotype had a strong influence on the shelf life of the fresh-cut product with minor differences among nutrient solutions. In general, red-leafed lettuces showed the highest antioxidant content, helping the maintenance of sensory characteristics throughout storage. The combination of optimal nutrient solution ion concentration and suitable cultivar is considered essential to ensure lettuce post-cutting life. Copyright © 2012 Society of Chemical Industry.

  2. Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods.

    Science.gov (United States)

    Zhang, Min; Meng, Xiangyong; Bhandari, Bhesh; Fang, Zhongxiang

    2016-10-02

    Due to the rise of consumer's awareness of fresh foods to health, in the past few years, the consumption of fresh and fresh-cut produces has increased sturdily. Modified atmosphere packaging (MAP) possesses a potential to become one of the most appropriate technologies for packaging fresh and fresh-cut produces. The MAP has advantages of extending the shelf-life, preserving or stabilizing the desired properties of fresh produces, and convenience in handing and distribution. The success of MAP-fresh foods depends on many factors including types of fresh foods, storage temperature and humidity, gas composition, and the characteristics of package materials. This paper reviews the recent developments highlighting the most critical factors of film and gas on the quality of MAP fresh foods. Although the innovations and development of food packaging technology will continue to promote the development of novel MAP, concentrated research and endeavors from scientists and engineers are still important to the development of MAP that focuses on consumers' requirements, enhancing product quality, environmental friendly design, and cost-effective application.

  3. Biochemical Basis of Fresh Ham Color Development

    OpenAIRE

    Stufft, Kristen Marie

    2015-01-01

    Commercial hams display variation in color uniformity across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product. In an attempt to understand the underlying source of this color variation, we evaluated the differences in muscle fiber-type composition and glycolytic metabolism in the SM muscle of fresh hams differing in color uniformity. F...

  4. Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante).

    Science.gov (United States)

    Sanchís, Elena; Ghidelli, Christian; Sheth, Chirag C; Mateos, Milagros; Palou, Lluís; Pérez-Gago, María B

    2017-01-01

    The greatest hurdle to the commercial marketing of fresh-cut fruits is related to their higher susceptibility to enzymatic browning, tissue softening, and microbial growth. The aim of this study was to test the efficacy of a pectin-based edible coating and low oxygen modified atmosphere packaging (MAP) to control enzymatic browning and reduce microbial growth of fresh-cut 'Rojo Brillante' persimmon. The survival of Escherichia coli, Salmonella enteritidis and Listeria monocytogenes artificially inoculated on fresh-cut fruit was also assessed. The pectin coating was amended with 500 IU mL -1 nisin (NI) as antimicrobial agent and 10 g kg -1 citric acid and 10 g kg -1 calcium chloride as anti-browning and firming agents, respectively. Persimmon slices were dipped in the coating or in water (control) and packed under 5 kPa O 2 (MAP) or in ambient atmosphere for up to 9 days at 5 °C. Microbial growth, package gas composition, colour, firmness, polyphenol oxidase activity, visual quality and overall sensory flavour of persimmon slices were measured during storage. Coating application combined with active MAP significantly reduced the CO 2 emission and O 2 consumption in the package. The coating was effective in reducing browning and also inhibited the growth of mesophilic aerobic bacteria. Coating also reduced the populations of E. coli, S. enteritidis and L. monocytogenes. The combination of the pectin-based edible coating and active MAP proved to be the most effective treatment to maintain the sensory and microbiological quality of persimmon slices for more than 9 days of storage. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. A conserved ethylene biosynthesis enzyme leads to andromonoecy in two cucumis species.

    Directory of Open Access Journals (Sweden)

    Adnane Boualem

    Full Text Available Andromonoecy is a widespread sexual system in angiosperms, characterized by plants carrying both male and bisexual flowers. Monoecy is characterized by the presence of both male and female flowers on the same plant. In cucumber, these sexual forms are controlled by the identity of the alleles at the M locus. In melon, we recently showed that the transition from monoecy to andromonoecy result from a mutation in 1-aminocyclopropane-1-carboxylic acid synthase (ACS gene, CmACS-7. To isolate the andromonoecy gene in cucumber we used a candidate gene approach in combination with genetical and biochemical analysis. We demonstrated co-segregation of CsACS2, a close homolog of CmACS-7, with the M locus. Sequence analysis of CsACS2 in cucumber accessions identified four CsACS2 isoforms, three in andromonoecious and one in monoecious lines. To determine whether the andromonoecious phenotype is due to a loss of ACS enzymatic activity, we expressed the four isoforms in Escherichia coli and assayed their activity in vitro. Like in melon, the isoforms from the andromonoecious lines showed reduced to no enzymatic activity and the isoform from the monoecious line was active. Consistent with this, the mutations leading andromonoecy were clustered in the active site of the enzyme. Based on this, we concluded that active CsACS2 enzyme leads to the development of female flowers in monoecious lines, whereas a reduction of enzymatic activity yields hermaphrodite flowers. Consistent with this, CsACS2, like CmACS-7 in melon, is expressed specifically in carpel primordia of buds determined to develop carpels. Following ACS expression, inter-organ communication is likely responsible for the inhibition of stamina development. In both melon and cucumber, flower unisexuality seems to be the ancestral situation, as the majority of Cucumis species are monoecious. Thus, the ancestor gene of CmACS-7/CsACS2 likely have controlled the stamen development before speciation of

  6. Multispectral fluorescence imaging technique for discrimination of cucumber (Cucumis Sativus) seed viability

    Science.gov (United States)

    In this study, we developed a nondestructive method for discriminating viable cucumber (Cucumis sativus) seeds based on hyperspectral fluorescence imaging. The fluorescence spectra of cucumber seeds in the 420–700 nm range were extracted from hyperspectral fluorescence images obtained using 365 nm u...

  7. Simulation of Escherichia coli O157:H7 behavior in fresh-cut lettuce under dynamic temperature conditions during distribution from processing to retail.

    Science.gov (United States)

    McKellar, Robin C; LeBlanc, Denyse I; Lu, Jianbo; Delaquis, Pascal

    2012-03-01

    The temperature of packaged lettuce was recorded throughout a retail supply chain in Canada during the various stages of storage and shipping from the processor to retail. Temperatures were monitored in 27 cases of lettuce destined for three stores in three replicate trials conducted during the winter. A dynamic model that predicts the effect of temperature on the growth or die-off of Escherichia coli O157:H7 in packaged fresh-cut lettuce was applied to simulate the behavior of E. coli O157:H7 in the system. Simulations were carried out using distributions to account for variation in the temperature parameter and the die-off coefficient of the dynamic growth/death model. The results indicate that there was a predicted overall mean decline in cell numbers of 0.983 log cfu g⁻¹ and that the extent of cell death was proportional to the total time spent in the cold chain. Slight growth was predicted in a few instances when the dynamic temperature was above the permissive temperature of 5°C. These results suggest that generally there would be little or no growth of E. coli O157:H7 in product maintained at the proper temperature in the chain. Moreover, the predicted decline in cell numbers at refrigeration temperatures suggests that storage at 5°C or below prior to consumption would reduce populations of the pathogen in fresh-cut lettuce.

  8. Injury and recovery of salmonella, Escherichia coli 0157:H7 and Listeria Monocytogenes on cantaloupe rind surfaces after hyrdogren peroxide and minimal thermal treatment

    Science.gov (United States)

    Introduction: Produce surface structures vary and complicate decontamination treatments for reducing attached bacteria. Purpose: The objective of this study on survival and recovery of injured population of Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes on cantaloupe rind surfaces...

  9. Purification and MIC analysis of antimicrobial proteins from Cucumis sativus L. seeds.

    Science.gov (United States)

    Al Akeel, Raid; Mateen, Ayesha; Alharbi, Khalid K; Alyousef, Abdullah A; Al-Mandeel, Hazem M; Syed, Rabbani

    2018-04-03

    Cucumis sativus L. (cucumber), from the family Cucurbitaceae, is a therapeutic plant with various pharmacological benefits, broadly utilized as a part of complementary medicine (e.g., Unani, Ayurveda, Siddha, and Traditional Chinese). In light of past research discoveries, this plant had been chosen to consider its potential antibacterial action. Extracts were purified by dialysis and ion exchange chromatography strategy and then assayed for antibacterial activity against four standard pathogenic bacterial strains known to cause foodborne infections and spoilage of food and herbal drugs. Antimicrobial peptides were extracted from seeds using a sodium phosphate citrate (pH 7.2) - CTAB cradle (pH 6.0). The highest protein concentration was seen with elute fractions 1 and 3 (370 mg/mL) compared with elute fractions 2 and 4 (340 mg/mL). Among the bacteria utilized, E. coli was clearly the most sensitive out of selected four strains. Our results suggest that Cucumis sativus L seeds extracts have significant potentials as new antimicrobial agents.

  10. Mixed noble gas effect on cut green peppers

    Science.gov (United States)

    Raymond, L. V.; Zhang, M.; Karangwa, E.; Chesereka, M. J.

    2013-01-01

    Increasing attempts at using gas which leads to hydrate formation as a preservative tool in fresh-cut fruits and vegetables have been reported. In this study, changes in some physical and biochemical properties of fresh-cut green peppers under compressed noble gas treatments were examined. Mixed argonkrypton and argon treatments were performed before cold storage at 5°C for 15 days. Mass loss and cell membrane permeability were found to be the lowest in mixed argon-krypton samples. Besides, a lower CO2 concentration and vitamin C loss were detected in gastreated samples compared to untreated samples (control). While the total phenol degradation was moderately reduced, the effect of the treatment on polyphenoloxidase activity was better at the beginning of the storage period. The minimum changes in quality observed in cut peppers resulted from both mixed and gas treatment alone.

  11. High Pressure Processing Treatment of Fresh-Cut Carrots: Effect of Presoaking in Calcium Salts on Quality Parameters

    Directory of Open Access Journals (Sweden)

    Yong Yu

    2018-01-01

    Full Text Available Effect of high pressure (HP treatment (200–600 MPa; 0–20 min on quality of fresh-cut carrot slices was evaluated after presoaking in selected calcium salt solutions (1% calcium chloride, 1% calcium lactate, 1% calcium gluconate, and distilled water as control for one hour. Results showed that calcium chloride (CaCl2 solution pretreatment was most effective for preserving the hardness of carrot slices at 400 and 600 MPa and this treatment also resulted in the least amount of color change in carrots, followed by calcium lactate, gluconate, and control pretreatments. The average sensory evaluation scores during 9 days of refrigerated storage at 4°C in control, CaCl2, calcium lactate, and calcium gluconate presoaking treatments followed by HP treatment were 6.4 ± 0.5, 8.0 ± 0.5, 7.8 ± 0.4, and 7.6 ± 0.3, respectively, on a zero to 9 scale for quality.

  12. Effect of various conditions on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in fresh-cut lettuce using ultraviolet radiation.

    Science.gov (United States)

    Kim, Yoon-Hee; Jeong, Seul-Gi; Back, Kyeong-Hwan; Park, Ki-Hwan; Chung, Myung-Sub; Kang, Dong-Hyun

    2013-09-16

    The effect of various conditions on inactivation of foodborne pathogens and quality of fresh-cut lettuce during ultraviolet (254 nm, UVC) radiation was investigated. Lettuce was inoculated with a cocktail of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes and treated at different temperatures (4 and 25 °C), distances between sample and lamp (10 and 50 cm), type of exposure (illuminated from one or two sides), UV intensities (1.36 to 6.80 mW/cm²), and exposure times (0.5 to 10 min), sequentially. UV treatment at 25 °C for 1 min achieved 1.45-, 1.35-, and 2.12-log reductions in surface-inoculated E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively, whereas the reduction of these pathogens at 4 °C was 0.31, 0.57, and 1.16 log, respectively. UV radiation was most effective when distance from UV lamp to the sample was minimal (10 cm) and radiation area was maximal (two-sided exposure). All UV intensities significantly (P0.05) different from those of nontreated samples up to 5 min exposure. However, these qualities significantly (Pradiation under optimized conditions could reduce foodborne pathogens without adversely affecting color quality properties of fresh-cut lettuce. © 2013 Elsevier B.V. All rights reserved.

  13. Asynchronous meiosis in Cucumis hystrix-cucumber synthetic tetraploids resulting in low male fertility

    Science.gov (United States)

    Wide hybridization is an important tool for crop improvement. Recently, we successfully developed a synthetic allotetraploid from interspecific cross between cucumber and its relative Cucumis hystrix-(2n = 2x =24) followed by chemical induction of chromosome doubling. The resulting allotetraploid wa...

  14. Cucumber (Cucumis sativus L.) seed performance as influenced by ovary and ovule position

    NARCIS (Netherlands)

    Jing, H.C.; Jalink, H.; Bergervoet, J.W.; Klooster, M.; Du, S.L.; Bino, R.J.; Hilhorst, H.W.M.; Groot, S.P.C.

    2000-01-01

    The performance of cucumber (Cucumis sativus L.) seeds in relation to ovary and ovule position was monitored during seed production. Seeds from three (first, seventh and tenth nodes) fruit positions and three (stylar, intermediate and peduncular) ovule positions were harvested serially during

  15. A survey of Mexican retail chain stores for fresh U.S. pork.

    Science.gov (United States)

    Huerta-Leidenz, N; Howard, S T; Ruíz Flores, A; Ngapo, T M; Belk, K E

    2016-09-01

    An overview of fresh US pork in the Mexican market was achieved by surveying fresh US pork packages (n=342) for sale in five Mexican cities. Data on cut, primal/sub-primal from which the cut was sourced, subcutaneous and seam fat thicknesses, marbling scores, and presence of bone were collated. The most prevalent identifiable retail cuts were milanesa (thin slice of pork, breaded or non-breaded) and trozos (diced pork) derived primarily from the leg and accounting for 68% of the total US pork on sale. Over 90% of the retail cuts were trimmed to 3.2mm or less of external fat and the average marbling score was 2.26. Differences in distribution and fat measures were observed with chain, location and socio-economic status of clientele indicating potential for a targeted marketing approach in Mexico. Crown Copyright © 2016. Published by Elsevier Ltd. All rights reserved.

  16. Quality management of cut carnation 'Tempo' with 1- MCP | Abadi ...

    African Journals Online (AJOL)

    Quality management of cut carnation 'Tempo' with 1- MCP. ... African Journal of Biotechnology ... time durations (3, 6 and 9 h) on the vaselife, water uptake, loss of fresh weight and chlorophyll index of cut carnation 'Tempo' which is an ...

  17. Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures

    Directory of Open Access Journals (Sweden)

    Cristiane Fagundes

    2013-03-01

    Full Text Available In this study, the influence of storage temperature and passive modified packaging (PMP on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B. was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were observed after 100 and 50 hours of storage, respectively. The inhibition model results obtained showed a clear effect of CO2 on O2 consumption. The soluble solids decreased, although not significantly, during storage at the three temperatures studied. Reducing sugars and titratable acidity decreased during storage and the pH increased. These results indicate that the respiration rate influenced the physicochemical properties.

  18. Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.

    Science.gov (United States)

    Van Haute, S; López-Gálvez, F; Gómez-López, V M; Eriksson, Markus; Devlieghere, F; Allende, Ana; Sampers, I

    2015-09-02

    A methodology to i) assess the feasibility of water disinfection in fresh-cut leafy greens wash water and ii) to compare the disinfectant efficiency of water disinfectants was defined and applied for a combination of peracetic acid (PAA) and lactic acid (LA) and comparison with free chlorine was made. Standardized process water, a watery suspension of iceberg lettuce, was used for the experiments. First, the combination of PAA+LA was evaluated for water recycling. In this case disinfectant was added to standardized process water inoculated with Escherichia coli (E. coli) O157 (6logCFU/mL). Regression models were constructed based on the batch inactivation data and validated in industrial process water obtained from fresh-cut leafy green processing plants. The UV254(F) was the best indicator for PAA decay and as such for the E. coli O157 inactivation with PAA+LA. The disinfection efficiency of PAA+LA increased with decreasing pH. Furthermore, PAA+LA efficacy was assessed as a process water disinfectant to be used within the washing tank, using a dynamic washing process with continuous influx of E. coli O157 and organic matter in the washing tank. The process water contamination in the dynamic process was adequately estimated by the developed model that assumed that knowledge of the disinfectant residual was sufficient to estimate the microbial contamination, regardless the physicochemical load. Based on the obtained results, PAA+LA seems to be better suited than chlorine for disinfecting process wash water with a high organic load but a higher disinfectant residual is necessary due to the slower E. coli O157 inactivation kinetics when compared to chlorine. Copyright © 2015 Elsevier B.V. All rights reserved.

  19. Visita de abejas (Apis mellifera, Hymenoptera: Apoidea a flores de melón Cucumis melo (Cucurvitaceae en Panamá

    Directory of Open Access Journals (Sweden)

    Juan Carlos Di Trani de la Hoz

    2007-06-01

    Full Text Available Se observaron las visitas observadas a flores seleccionadas en un cultivo del Distrito de San Lorenzo, Chiriquí, del 6 de Enero y el 19 de Febrero del 2002, desde las 6:30 am hasta las 4:30 pm, y se anotaron características de las visita, como el tiempo de visita y el tipo de recurso colectado. Las visitas fueron mayormente para la recolección de néctar (casi 3/4. La recolección de polen se concentró hacia las primeras horas de la mañana, cesando definitivamente a las 11:00 am. El tiempo medio de recolección fue similar para ambos recursos, pero fue marcadamente distinto para cada sexo floral. Las visitas a flores femeninas fueron significativamente (Prueba t Student, pBee (Apis mellifera, Hymenoptera: Apoidea visitation to cantaloupe Cucumis melo (Cucurvitaceae flowers in Panama. Flower visits by bees were observed in a melon cultivated field of San Lorenzo district, in Chiriquí, Panama, from January 6 to February 19, 2002, from 6:30 am to 4:30 pm We recorded the duration of each foraging event and the type of resource collected. Flower visits were mostly for nectar collection (∼75 %. Pollen foraging was concentrated in the first hours of the morning and ended by 11:00 am The mean collection time was similar for both food resources, but was different between flower sexes. Flower visits to female flowers took longer (Student's t test, p<0.0001, with a mean time duration of 8.4±4.4 s, whereas in male flowers mean visitation time was of 4.0±1.5 s. Finally, the mean time for each floral sex remained practically constant through the evolution of the crop. Our results were similar to the found ones in temperate zone crops, so apparently tropical conditions of Panama do not change the bee visit patterns on melon flowers. Rev. Biol. Trop. 55 (2: 677-680. Epub 2007 June, 29.

  20. Medieval herbal iconography and lexicography of Cucumis (cucumber and melon, Cucurbitaceae) in the Occident, 1300-1458.

    Science.gov (United States)

    Paris, Harry S; Janick, Jules; Daunay, Marie-Christine

    2011-09-01

    The genus Cucumis contains two species of important vegetable crops, C. sativus, cucumber, and C. melo, melon. Melon has iconographical and textual records from lands of the Mediterranean Basin dating back to antiquity, but cucumber does not. The goal of this study was to obtain an improved understanding of the history of these crops in the Occident. Medieval images purportedly of Cucumis were examined, their specific identity was determined and they were compared for originality, accuracy and the lexicography of their captions. The manuscripts having accurate, informative images are derived from Italy and France and were produced between 1300 and 1458. All have an illustration of cucumber but not all contain an image of melon. The cucumber fruits are green, unevenly cylindrical with an approx. 2:1 length-to-width ratio. Most of the images show the cucumbers marked by sparsely distributed, large dark dots, but images from northern France show them as having densely distributed, small black dots. The different size, colour and distribution reflect the different surface wartiness and spininess of modern American and French pickling cucumbers. The melon fruits are green, oval to serpentine, closely resembling the chate and snake vegetable melons, but not sweet melons. In nearly all manuscripts of Italian provenance, the cucumber image is labelled with the Latin caption citruli, or similar, plural diminuitive of citrus (citron, Citrus medica). However, in manuscripts of French provenance, the cucumber image is labelled cucumeres, which is derived from the classical Latin epithet cucumis for snake melon. The absence of melon in some manuscripts and the expropriation of the Latin cucumis/cucumer indicate replacement of vegetable melons by cucumbers during the medieval period in Europe. One image, from British Library ms. Sloane 4016, has a caption that allows tracing of the word 'gherkin' back to languages of the geographical nativity of C. sativus, the Indian

  1. Bioremediation of soil contaminated with spent and fresh cutting ...

    African Journals Online (AJOL)

    OLAYONWAOLUWOLE JOHN

    2013-10-16

    Oct 16, 2013 ... Contamination of soil with industrial cutting fluids containing heavy metals and petroleum ... White rot fungus, Pleurotus pulmonarius was investigated in this pilot study for its potential to ... improve machine tools performance and productivity. ... membrane separation in which case fouling of membrane.

  2. Bioremediation of soil contaminated with spent and fresh cutting ...

    African Journals Online (AJOL)

    Contamination of soil with industrial cutting fluids containing heavy metals and petroleum hydrocarbons has detrimental effects on ecosystems. As such contaminants constitute risk to human health; they can enter the food chain through agricultural products or contaminated drinking water. This growing concern about ...

  3. Interactions between sanitizers and packaging gas compositions and their effects on the safety and quality of fresh-cut onions (Allium cepa L.).

    Science.gov (United States)

    Page, Natalie; González-Buesa, Jaime; Ryser, Elliot T; Harte, Janice; Almenar, Eva

    2016-02-02

    Onions are one of the most widely utilized vegetables worldwide, with demand for fresh-cut onions steadily increasing. Due to heightened safety concerns and consumer demand, the implications of sanitizing and packaging on fresh-cut onion safety and quality need to be better understood. The objective of this study was to investigate the effect of produce sanitizers, in-package atmospheres, and their interactions on the growth of Salmonella Typhimurium, mesophilic aerobic bacteria, yeast and mold, and the physico-chemical quality of diced onions to determine the best sanitizer and in-package atmosphere combination for both safety and quality. Diced onions were inoculated or not with S. Typhimurium, sanitized in sodium hypochlorite, peroxyacetic acid, or liquid chlorine dioxide, and then packaged in either polylactic acid bags containing superatmospheric O2, elevated CO2/reduced O2, or air, or in polyethylene terephthalate snap-fit containers. Throughout 14 days of storage at 7 °C, packaged diced onions were assessed for their safety (S. Typhimurium), and quality (mesophilic aerobic bacteria, yeasts and molds, physico-chemical analyses, and descriptive and consumer acceptance sensory panels). While sanitizer affected (Ppackage atmosphere had a significant (Pinteractions between sanitizer and atmosphere that affected S. Typhimurium and pH were identified whereas 3-way interactions (sanitizer, atmosphere and time) were only observed for headspace CO2. Sodium hypochlorite and elevated CO2/reduced O2 was the best sanitizer and in-package atmosphere combination for enhancing the safety and quality of packaged diced onions. In addition, this combination led to diced onions acceptable for purchase after 2 weeks of storage by trained and consumer panels. Copyright © 2015 Elsevier B.V. All rights reserved.

  4. Infraspecific variation of C-banded karyotype and chiasma frequency in Cucumis sativus (Cucurbitaceae)

    NARCIS (Netherlands)

    Ramachandran, C.; Brandenburg, W.A.; Nijs, de S.A.P.M.

    1985-01-01

    Infraspecific cytogenetical variation was studied in a diverse collection of five non-cultivated and cultivatedCucumis sativus accessions. The individual chromosomes of different accessions could be identified by the C-banding pattern and chromosome measurements. About 40–50% of the genomic area are

  5. PRODUÇÃO E QUALIDADE DE MELÃO CANTALOUPE CULTIVADO COM Á-GUA DE DIFERENES NÍVEIS DE SALINIDADE

    Directory of Open Access Journals (Sweden)

    DAMIANA CLEUMA DE MEDEIROS

    2011-01-01

    Full Text Available In recent years an increase of 15 to 20% occurred in market share melons like Cantaloupes group, which present more attractive organoleptic characteristics and higher commercial value. However it needs more care in production due its higher sensitivity to soil salinity. Effects of soil and water salinity are among the main limiting factors to melon yield and quality at Rio Grande do Norte Sate, Brazil. This work was carried out with the objective of studying the effect of different irrigation water salinity levels on yield and quality of cantaloupe hybrid 'Sedna'. Experimental design was a randomized complete blocks with four replications. Treatments consisted of five salt concentrations in irrigation water (0.54; 1.48; 2.02; 3.03 and 3.9 dS m-1. Yield and quality characteristics evaluated were: number of marketable fruits per plant, yield of marketable fruits, mean weight of fruits, soluble solids content (SS and pulp firmness. An increase on irrigation water salinity level negatively influenced yield of melon hybrid 'Sedna'. Yield loss in response to salinity was due to decrease in number of fruits per plant. Mean values of soluble solids and pulp firmness were not influenced by irrigation water salinity.

  6. Penetration, Post-penetration Development, and Reproduction of Meloidogyne incognita on Cucumis melo var. texanus.

    Science.gov (United States)

    Faske, T R

    2013-03-01

    Cucumis melo var. texanus, a wild melon commonly found in the southern United States and two accessions, Burleson Co. and MX 1230, expressed resistance to Meloidogyne incognita in preliminary experiments. To characterize the mechanism of resistance, we evaluated root penetration, post-penetration development, reproduction, and emigration of M. incognita on these two accessions of C. melo var. texanus. Additionally, we evaluated 22 accessions of C. melo var. texanus for their reaction against M. incognita in a greenhouse experiment. Fewer (P ≤ 0.05) J2 penetrated the root system of C. melo var. texanus accessions (Burleson Co. and MX 1230) and C. metuliferus (PI 482452) (resistant control), 7 days after inoculation (DAI) than in C. melo 'Hales Best Jumbo' (susceptible control). A delayed (P ≤ 0.05) rate of nematode development was observed at 7, 14, and 21 DAI that contributed to lower (P ≤ 0.05) egg production on both accessions and C. metuliferus compared with C. melo. Though J2 emigration was observed on all Cucumis genotypes a higher (P ≤ 0.05) rate of J2 emigration was observed from 3 to 6 DAI on accession Burleson Co. and C. metuliferus than on C. melo. The 22 accessions of C. melo var. texanus varied relative to their reaction to M. incognita with eight supporting similar levels of nematode reproduction to that of C. metuliferus. Cucumis melo var. texanus may be a useful source of resistance against root-knot nematode in melon.

  7. Effect of growth conditions on post harvest rehydration ability of cut chrysanthemum flowers

    NARCIS (Netherlands)

    Meeteren, van U.; Gelder, van H.; Ieperen, van W.

    2005-01-01

    Different batches of cut chrysanthemum flowers showed substantial variability in restoring their fresh weight after a moderate water loss. Cutting height strongly affected the rehydration ability of cut flowers, and the hydraulic conductance of the stem and its restoration after air aspiration.

  8. Parasitic contamination of fresh vegetables sold at central markets in Khartoum state, Sudan.

    Science.gov (United States)

    Mohamed, Mona Ali; Siddig, Emmanuel Edwar; Elaagip, Arwa Hassan; Edris, Ali Mahmoud Mohammed; Nasr, Awad Ahmed

    2016-03-11

    Fresh vegetables are considered as vital nutrients of a healthy diet as they supply the body with essential supplements. The consumption of raw vegetables is the main way for transmission of intestinal parasitic organisms. This study was aimed at detecting the parasitic contamination in fresh vegetables sold in two central open-aired markets in Khartoum state, Sudan. In this prospective cross-sectional study, a total of 260 fresh vegetable samples and 50 water samples used to sprinkle vegetable(s) were collected from two central open-aired markets (namely; Elshaabi and Central markets) during November 2011 to May 2012. The samples were microscopically examined for detection of parasitic life forms using standardized parasitological techniques for protozoans and helminthes worms. Of the 260 fresh vegetable samples, 35 (13.5 %) were microscopically positive for intestinal parasites whereas 7/50 (14 %) of water samples used to sprinkle vegetable(s) were found positives. Remarkably, high level of contamination in fresh vegetable samples was recorded in lettuce (Lactuca sativa) 36.4 % (4/11) while cayenne pepper (Capsicum annuum) and cucumber (Cucumis sativus) were not contaminated. The identified protozoans and helminthes were Entamoeba histolytica/dispar, Entamoeba coli, Giardia lamblia, Ascaris lumbricoides, Strongyloides stercoralis, T. trichiura and hookworms. The most predominant parasite encountered was E. histolytica/dispar (42.9 %) whereas both T. trichiura and A. lumbricoides (2.9 %) were the least detected parasites. None of the fresh vegetables had single parasitic contamination. The highest percentages found in water samples used to sprinkle vegetable(s) was for Strongyloides larvae 60 % (3/5). It is worth-mentioned that the rate of contamination in Elshaabi market was higher compared with Central market. However, there was no significant correlation between the type of vegetables and existence of parasites in both markets and a high significant

  9. Cytoprotection mediated antiulcer effect of aqueous fruit pulp extract of Cucumis sativus

    Directory of Open Access Journals (Sweden)

    Swapnil Sharma

    2012-05-01

    Full Text Available Objective: The study was aimed to evaluate the gastroprotective potential of Cucumis Sativus fruit pulp aqueous extract (CSE in gastric ulcerated rats. Methods: Cytoprotective potential was evaluated via oral administration of CSE at the doses of 250, 500 &1000 mg/kg three times in a day, for 5 days before the induction of ulcers in indomethacin and pyloric ligation induced ulcer model. Further, its effects were studied on various parameters volume of gastric juice, pH, free and total acidity, protein concentration, acid output in gastric juice, lipid peroxide (LPO, and activities of enzymic antioxidants-super oxide dismutase (SOD and catalase (CAT in gastric mucosa. The levels of hexose, hexosamine, sialic acid, fucose in gastric mucosa and gastric juice were also examined. The extent of healing was also determined with post administration of CSE at the same doses & dosage schedule in acetic acid induced model. Results: In indomethacin and pyloric ligation model, the pretreatment with CSE and ranitidine significantly reduced the lesion index, in comparison with control treated group (P< 0.05. The percentages of protection of ulcers were 25.8, 65.7, 80.6 & 93.8 for the treated groups of CSE and ranitidine whereas in pyloric ligation it was 31.26, 55.18, 93.26 & 95.51 respectively. In pyloric ligation model, CSE resulted in significant increase in pH, enzymic antioxidants i.e. SOD & CAT, with a significant decrease in volume of gastric juice, free and total acidity, protein & carbohydrate concentration and LPO levels. In acetic acid inducer model, treatment with Cucumis sativus (CSE caused significant reduction in lesion index in when compared to control treated group, providing evidence for ulcer healing capacity of it. The presence of the flavonoids and polyphenols may be responsible for the gastroprotective effect of CSE. Conclusions: The aqueous fruit pulp extract of Cucumis sativus (CSE has a gastroprotective property.

  10. Qualidade de alface crespa minimamente processada armazenada sob refrigeração em dois sistemas de embalagem Quality of fresh-cut crisphead lettuce stored under refrigeration and two packaging systems

    Directory of Open Access Journals (Sweden)

    Leonora M Mattos

    2007-12-01

    Full Text Available O processamento mínimo acelera a perda de qualidade, reduz a vida de prateleira e modifica os atributos sensoriais de frutas e hortaliças. A alface minimamente processada sofre ainda o efeito do escurecimento enzimático resultante da descompartimentação de enzimas e seus substratos. Neste trabalho, avaliou-se a qualidade química, física e bioquímica de alface crespa minimamente processada e armazenada sob refrigeração em dois sistemas de embalagem. A alface cv. Verônica foi colhida em campos de produção comercial em Brasília, DF e processada nas formas de folha inteira e em tiras de 5 mm. O material processado foi acondicionado em filmes de polipropileno e polietileno de baixa densidade e armazenado a 5ºC durante 14 dias. A cada dois dias, as alfaces foram avaliadas quanto à acidez titulável, cor (L*a*b* e atividade das enzimas polifenoloxidase e peroxidase. A atividade tanto da polifenoloxidase como da peroxidase foi maior para o material processado como tiras de 5 mm, quando comparado à alface processada como folha inteira. A alface processada como tiras de 5 mm apresentou maior escurecimento enzimático, menor brilho e menores teores de ácidos orgânicos para as duas embalagens estudadas.Minimal processing usually causes quality loss, reduces shelf-life, and promotes sensory attributes alterations. The occurrence of browning in the midrib of fresh-cut lettuce is commonly observed and is associated with cell tissue disrupture, putting in contact enzymes and their respective substrates. Chemical, physical, and biochemical quality of fresh-cut crisphead lettuce stored under refrigeration and two different packaging systems were evaluated in the present work. Lettuce cv. Verônica was harvested in commercial fields in Brasilia, Brazil, and was minimally processed as whole leaves and 5 mm strips. Fresh-cut lettuce was then packed into polypropylene and low density polyethylene plastic films and was stored at 5ºC during 14 days

  11. Qualidade de melão rendilhado (Cucumis melo L. em função do sistema de cultivo Quality of net melon (Cucumis melo L. in function of the culture system

    Directory of Open Access Journals (Sweden)

    Pablo Forlan Vargas

    2008-02-01

    Full Text Available Objetivou-se com este trabalho avaliar a qualidade de frutos de cinco cultivares de melão rendilhado (Cucumis melo L., cultivados em casa de vegetação, em função do sistema de produção. O experimento foi instalado em casa de vegetação na UNESP-FCAV, Jaboticabal-SP, no período de novembro de 2005 à fevereiro de 2006. O experimento foi delineado em esquema fatorial 5 X 2, em blocos casualizados com quatro repetições. Os tratamentos resultaram da combinação de cinco híbridos de melão rendilhado: Maxim, Bônus 2, Shinju 200, Fantasy e Louis e dois sistemas de cultivo: no solo e em substrato de fibra da casca de coco. As características avaliadas foram: massa fresca do fruto, espessura de mesocarpo, intensidade de rendilhamento da casca, pH, sólidos solúveis totais, acidez titulável, índice de maturação (RATIO, e vitamina C. Não houve interação significativa entre os sistemas de cultivo e cultivares para nenhuma das características avaliadas. O cultivo de melão em substrato resultou em frutos com qualidade superior ao cultivo em solo. Os híbridos Louis e Fantasy foram os que apresentaram melhor desempenho qualitativo de frutos.The aim of this study was to evaluate the fruit quality of five net melon (Cucumis melo L. cultivars, grown in a greenhouse, in function of production system. The study was carried out in a greenhouse at UNESP-FCAV, Jaboticabal-SP, Brazil, during the period of November, 2005 to February, 2006. The study was carried out using a 5 x 2 factorial scheme, in randomized complete block design with four repetitions. The treatments resulted the combination of five net melon hybrids: Maxim, Bônus 2, Shinju 200, Fantasy and Louis and two cultivations systems: in soil and in coconut fiber substrate. The characters evaluated were: fresh weight of fruit, mesocarp thickness, fruit shape index, pH, total soluble solids, titratable acidity, maturation index (RATIO; and vitamin C. No interactions were observed

  12. Influence of leaf retention on cutting propagation of Lavandula dentata L.

    Directory of Open Access Journals (Sweden)

    Claudine Maria de Bona

    2010-08-01

    Full Text Available Vegetative propagation of lavender offers several advantages over sexual propagation, among them crop homogeneity and yield of higher quality essential oil. However, Lavandula species have been propagated mostly by seeds and are said to be recalcitrant to rooting when propagated by cuttings. During cutting propagation, one of the important variables that influence the rooting capacity of cuttings is the leaf retention. The objective of this work was to evaluate the influence of leaf retention on rooting of L. dentata cuttings. Apical cuttings of L. dentata of 10 cm in length, keeping approximately 1/3, 1/2 or 2/3 of their leaves were planted in commercial substrate Plantmax HT® under intermittent mist. After two months, averages of root number, length of the longest root, root fresh and dry weights, and the survival percentage were evaluated. Root length and fresh weight were statistically greater with 2/3 of leaf retention and when fewer leaves were kept on the cuttings, lower means of root dry weight was observed. Under the conditions applied in this study, greater leaf retention was better for rooting of L. dentata cuttings.

  13. Microbiological variation amongst fresh and minimally processed vegetables from retail establishers - a public health study in Pakistan

    Directory of Open Access Journals (Sweden)

    Sair, A.T.

    2017-07-01

    Full Text Available Fresh and minimally processed ready to eat vegetables are very attractive eatables amongst consumers as convenient, healthy and readily available foods, especially in the South Asian states. They provide numerous nutrients, phytochemicals, and vitamins but also harbor extensive quantity of potentially pathogenic bacteria. The aim of this study was to determine microbiological variation amongst fresh vegetables that were commercially available to the public at numerous retail establishments in Pakistan in order to present an overview of the quality of fresh produce. A total of 133 samples, collected from local distributors and retailers were tested for aerobic mesophilic and psychrotrophic, coliform and yeast and mould counts. Standard plating techniques were used to analyze all samples. Mesophilic count ranged from 3.1 to 10.3 log CFU/g with lowest and highest counts observed in onions and fresh cut vegetables. Psychrotrophic microorganisms count was as high as mesophilic microorganisms. Maximum counts for coliform were found in fresh cut vegetables with 100% samples falling over 6 log CFU/g. These results were consistent with yeast and moulds as well. In our study, Escherichia coli was determined as an indicator organism for 133 samples of fresh and minimally processed vegetables. Fresh cut vegetables showed the highest incidence of presumptive E. coli (69.9%. The results showed a poor quality of fresh vegetables in Pakistan and point to the implementation of good hygiene practices and food safety awareness amongst local distributors, food handlers at retail establishments.

  14. Low-dose irradiation of cut iceberg lettuce in modified atmosphere packaging

    International Nuclear Information System (INIS)

    Hagenmaier, R.D.; Baker, R.A.

    1997-01-01

    Irradiation at a mean dosage of 0.19 kGy of commercially prepared fresh-cut lettuce resulted in a product that had, 8 days after irradiation, microbial population of 290 cfu/g and yeast population of 60 cfu/g, compared with values of 220 000 and 1 400 cfu/g, respectively, for the nonirradiated control. Irradiation also caused moderate changes in respiration rate and headspace gas concentrations. It appears feasible to combine chlorination with irradiation at 0.15-0.5 kGy to produce fresh-cut, chopped lettuce with reduced microbial population

  15. Relation between microbiological quality, metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut produce.

    Science.gov (United States)

    Jacxsens, L; Devlieghere, F; Ragaert, P; Vanneste, E; Debevere, J

    2003-06-25

    The quality of four types of fresh-cut produce, packaged in consumer-sized packages under an equilibrium modified atmosphere and stored at 7 degrees C, was assessed by establishing the relation between the microbial outgrowth and the corresponding production of nonvolatile compounds and related sensory disorders. In vitro experiments, performed on a lettuce-juice-agar, demonstrated the production of nonvolatile compounds by spoilage causing lactic acid bacteria and Enterobacteriaceae. Pseudomonas fluorescens and yeasts, however, were not able to produce detectable amounts of nonvolatile metabolites. The type of spoilage and quality deterioration in vivo depended on the type of vegetable. Mixed lettuce and chicory endives, leafy tissues, containing naturally low concentrations of sugars, showed a spoilage dominated by Gram-negative microorganisms, which are not producing nonvolatile compounds. Sensory problems were associated with visual properties and the metabolic activity of the plant tissue. Mixed bell peppers and grated celeriac, on the other hand, demonstrated a fast and intense growth of spoilage microorganisms, dominated by lactic acid bacteria and yeasts. This proliferation resulted in detectable levels of organic acids and the rejection by the trained sensory panel was based on the negative perception of the organoleptical properties (off-flavour, odour and taste). The applied microbiological criteria corresponded well with detectable changes in sensory properties and measurable concentrations of nonvolatile compounds, surely in the cases where lactic acid bacteria and yeasts were provoking spoilage. Consequently, the freshness of minimally processed vegetables, sensitive for outgrowth of lactic acid bacteria and yeasts (e.g., carrots, celeriac, bell peppers, mixtures with non-leafy vegetables) can be evaluated via analysis of the produced nonvolatile compounds.

  16. High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach.

    Science.gov (United States)

    Vázquez-Gutiérrez, José Luis; Quiles, Amparo; Vonasek, Erica; Jernstedt, Judith A; Hernando, Isabel; Nitin, Nitin; Barrett, Diane M

    2016-12-01

    The "Hachiya" persimmon is the most common astringent cultivar grown in California and it is rich in tannins and carotenoids. Changes in the microstructure and some physicochemical properties during high hydrostatic pressure processing (200-400 MPa, 3 min, 25 ℃) and subsequent refrigerated storage were analyzed in this study in order to evaluate the suitability of this non-thermal technology for preservation of fresh-cut Hachiya persimmons. The effects of high-hydrostatic pressure treatment on the integrity and location of carotenoids and tannins during storage were also analyzed. Significant changes, in particular diffusion of soluble compounds which were released as a result of cell wall and membrane damage, were followed using confocal microscopy. The high-hydrostatic pressure process also induced changes in physicochemical properties, e.g. electrolyte leakage, texture, total soluble solids, pH and color, which were a function of the amount of applied hydrostatic pressure and may affect the consumer acceptance of the product. Nevertheless, the results indicate that the application of 200 MPa could be a suitable preservation treatment for Hachiya persimmon. This treatment seems to improve carotenoid extractability and tannin polymerization, which could improve functionality and remove astringency of the fruit, respectively. © The Author(s) 2016.

  17. 7 CFR 51.490 - Decay.

    Science.gov (United States)

    2010-01-01

    ... FRESH FRUITS, VEGETABLES AND OTHER PRODUCTS 1,2 (INSPECTION, CERTIFICATION, AND STANDARDS) United States Standards for Grades of Cantaloups 1 Definitions § 51.490 Decay. Decay means breakdown, disintegration or...

  18. Avaliação da qualidade do abacaxi "Pérola" minimamente processado armazenado sob atmosfera modificada Evaluation of quality in fresh-cut 'Pérola' pineapple stored under modified atmosphere

    Directory of Open Access Journals (Sweden)

    Juliana Costa Bueno Santos

    2005-04-01

    Full Text Available Objetivou-se com este trabalho verificar o efeito da atmosfera modificada ativa sobre a qualidade do abacaxi minimamente processado. Assim, foram avaliadas as modificações físico-químicas, sensorial e microbiológica do abacaxi 'Pérola' minimamente processado submetido a diferentes atmosferas modificadas passiva e ativamente (controle - atmosfera modificada passiva; 5%O2 + 5%CO2 , 2%O2 + 10%CO2. A atmosfera com 2% O2 + 10% CO2 determinou menor perda de líquido drenado, embora tal perda tenha sido desprezível. A atmosfera modificada ativa preveniu o amaciamento do abacaxi minimamente processado, reduzindo a atividade da poligalacturonase e solubilização péctica. As variáveis pH e vitamina C não foram significativamente afetadas pela atmosfera modificada ativa. Maiores valores de sólidos solúveis totais (SST foram encontrados nos frutos sob atmosfera 5% O2 + 5% CO2 e no caso dos açúcares solúveis o tratamento com 2% O2 + 10% CO2 resultou em maiores teores. De acordo com análise sensorial, os frutos sob atmosfera modificada passiva se sobressaíram com relação ao sabor, aparência e cor. A análise microbiológica detectou valores insignificantes para fungos filamentosos, leveduras e coliformes a 35° e 45°C em todos os tratamentos. Conclui-se que o abacaxi 'Pérola' minimamente processado pode ser armazenado por 8 dias, a 5°C, sob atmosfera modificada passiva.The goal of this work was to verify the effect of active modified atmosphere on the quality of fresh-cut pineapple. Physical-chemical, sensory and microbiological changes of fresh-cut 'Pérola' pineapple treated with passive (control and active (5%O2 + 5%CO2; 2%O2 + 10%CO2 modified atmosphere were studied. The 2%O2 + 10%CO2 combination promoted the lowest loss of drained liquid, although they were negligible. Active modified atmosphere prevented the softening of fresh cut pineapples, reducing the poligalacturonase activity and pectin solubilization. The pH and ascorbic

  19. Active packaging for fresh-cut broccoli using 1-methylcyclopropene in biodegradable sachet/ Embalagem ativa para brócolis minimamente processado utilizando 1-metilciclopropeno em sachê biodegradável

    Directory of Open Access Journals (Sweden)

    Marta de Toledo Benassi

    2006-07-01

    Full Text Available Fresh-cut broccoli florets were packed in polypropylene pots containing a sachet with 1- methylcyclopropene (1-MCP and sealed with biodegradable starch-based film. Broccoli was stored for 8 days at 12oC and after this time the color and the texture of the product were similar of the fresh broccoli, with no off-flavor development or decay. Active packaging with 1-MCP in a sachet was efficient to extent shelf life of broccoli florets retarding yellowing and vitamin C losses. It is an alternative of 1-MCP treatment for fresh-cut products and besides, the sachet can absorbs condensed water reducing spoilage and off-odor development.Brócolis minimamente processados foram embalados em bandejas de polipropileno com sachê contendo 1-metilciclopropeno (1-MCP e selado com filme biodegradável de amido. Os brócolis foram armazenados por 8 dias a 12oC e após este tempo a cor e a textura mantiveram-se similares às do produto fresco, sem desenvolvimento de odor não característico ou podridão. A embalagem ativa contendo 1-MCP na forma de sachê foi eficiente no aumento da vida de prateleira de brócolis, retardando o amarelecimento e a perda de vitamina C. Esta é uma alternativa para o tratamento com 1-MCP para produtos minimamente processados e além disso, o sachê pode absorver a água condensada, reduzindo a deterioração e o desenvolvimento de odor não característico.

  20. Quality of fresh-cut avocado (Persea americana Mill. stored under different temperatures Qualidade de abacates (Persea americana Mill. minimally processados armazenados sob diferentes temperaturas

    Directory of Open Access Journals (Sweden)

    Ana Carla Marques Pinheiro

    2009-08-01

    Full Text Available The goal of this work was to evaluate the effect of different storage temperatures on the quality maintenance of fresh-cut 'Fortuna' avocado (Persea americana Mill.. The fruit was selected, washed and sanitized with sodium hypochlorite solution (190 ppm total residual chlorinee for 15 minutes. After that, the tip was cut and the fruit was also cut in halves, peeled and the pit removed, manually. Then the halves were immersed in 0.5% calcium chlorite + 0.5% cysteine solution for 2 minutes, to avoid darkening and packed in rigid plastic covered with 20 micrometer thick plastic wrap (PVC film with a permeability to O2, CO2 and water vapor of 15,000, 80,000 and 390 cm³/m²/day, respectively. The product was stored under 3 different temperatures 0, 5, 10ºC and evaluated at 5 different storege periods of 0, 2, 3, 5 and 6 days, in a randomized design in a 3x5 factorial. The storage of fresh-cut avocado at 5ºC is the best alternative because it determines better maintenance of quality of the avocado. These presented lower darkening of pulp, better scores for appearance and acceptability, lower softening and polyphenoloxidase activity, in comparison to those stored at 0 and 10ºC. The fresh-cut avocados stored at 5ºC presented a shelf life of 5 days, based, mainly on, appearance, score 7.3, sited between the concepts "like moderately" and "like very much" on a hedonic scale of 9 points and 86% of acceptability, at the end of 5 days of storage.Objetivou-se avaliar o efeito de diferentes temperaturas de armazenamento na manutenção da qualidade de abacates 'Fortuna' (Persea americana Mill. minimally processados. Os frutos foram lavados e sanificados em solução de hipoclorito de sódio (190 ppm de cloro residual total por 15 minutos. Posteriormente, efetuou-se a retirada da extremidade onde se insere o pedúnculo, o corte em metades, retirada do caroço e casca, manualmente. Em seguida, as metades foram imersas em solução com cloreto de cálcio 0

  1. 21 CFR 172.859 - Sucrose fatty acid esters.

    Science.gov (United States)

    2010-04-01

    ... as safe in food or regulated for such use by an appropriate section in this part. Ethyl acetate or... fresh apples, avocados, bananas, banana plantains, limes, melons (honeydew and cantaloupe), papaya...

  2. Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life.

    Science.gov (United States)

    Fan, Panhui; Huber, Donald J; Su, Zihan; Hu, Meijiao; Gao, Zhaoyin; Li, Min; Shi, Xuequn; Zhang, Zhengke

    2018-03-15

    Fresh-cut (FC) red pitaya fruit were treated with 5ga.i.l -1 apple polyphenols (APP) and then stored at 20°C for up to 4days to evaluate the effects on attributes. Results showed that FC pitaya fruit with APP treatment showed greater colour retention, delayed softening, reduced loss of soluble solids content, titratable acidity, betacyanin and total phenolics compared with untreated FC fruit. APP treatment also maintained antioxidant activity, as indicated by higher DPPH radical-scavenging activity and reducing power compared with untreated FC pitaya fruit. APP treatment strongly suppressed microbial growth, contributing to improvement of product safety. Because APP is a natural product, we propose that application of APP could be a convenient, safe and low-cost approach to maintain the quality and extend the shelf life of FC red pitaya fruit. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Effect of antioxidants in fresh cut radishes during the cold storage

    Directory of Open Access Journals (Sweden)

    Juan Saavedra del Aguila

    2008-12-01

    Full Text Available The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L* were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.O presente experimento objetivou testar o uso de antioxidantes na conservação de rabanetes minimamente processados. Os rabanetes minimamente processados foram submersos nos tratamentos por 3 minutos (ácido ascórbico ou ácido cítrico e armazenados a 5ºC (±1ºC e 90% (±5% UR durante 10 dias. O tratamento com ácido ascórbico gerou a maior taxa respiratória nas 4 primeiras horas após o processamento e durante o armazenamento. O teor de sólidos solúveis totais (SST foi significativamente maior no tratamento com ácido cítrico. Quanto ao teor de ácido ascórbico, para os tratamentos com ácido ascórbico houve um aumento significativo no 2º dia. Os valores de luminosidade (L* apresentaram redução durante o armazenamento. Os tratamentos com ácido cítrico provocaram uma forte coloração vermelha nas raízes minimamente processadas. Nenhum dos tratamentos evitou o escurecimento das raízes de rabanete minimamente processadas.

  4. FRUIT JUICES AS AN ALTERNATIVE TECHNIQUE FOR CONSERVATION OF FRESH-CUT BANANA

    OpenAIRE

    ANDERSON ADRIANO MARTINS MELO; LEONARDO THOMAZ DINIZ; ADRIANO DO NASCIMENTO SIMÕES; ROLF PUSCHMANN

    2014-01-01

    Browning discoloration after cutting is detrimental for the quality of a number of fruits and vegetables, such as banana, apple, pear, potato, and some roots such as cassava, yam, and others. Browning and softening compromise banana after cut shelf-life in a few hours under cold storage. Therefore, anti-browning compounds have been applied to slices before packing. Some commonly used substances are calcium chloride, ascorbic acid, cysteine and citric acid, in immersed inchemical mixtures. Rec...

  5. Medieval herbal iconography and lexicography of Cucumis (cucumber and melon, Cucurbitaceae) in the Occident, 1300–1458

    Science.gov (United States)

    Paris, Harry S.; Janick, Jules; Daunay, Marie-Christine

    2011-01-01

    Background The genus Cucumis contains two species of important vegetable crops, C. sativus, cucumber, and C. melo, melon. Melon has iconographical and textual records from lands of the Mediterranean Basin dating back to antiquity, but cucumber does not. The goal of this study was to obtain an improved understanding of the history of these crops in the Occident. Medieval images purportedly of Cucumis were examined, their specific identity was determined and they were compared for originality, accuracy and the lexicography of their captions. Findings The manuscripts having accurate, informative images are derived from Italy and France and were produced between 1300 and 1458. All have an illustration of cucumber but not all contain an image of melon. The cucumber fruits are green, unevenly cylindrical with an approx. 2:1 length-to-width ratio. Most of the images show the cucumbers marked by sparsely distributed, large dark dots, but images from northern France show them as having densely distributed, small black dots. The different size, colour and distribution reflect the different surface wartiness and spininess of modern American and French pickling cucumbers. The melon fruits are green, oval to serpentine, closely resembling the chate and snake vegetable melons, but not sweet melons. In nearly all manuscripts of Italian provenance, the cucumber image is labelled with the Latin caption citruli, or similar, plural diminuitive of citrus (citron, Citrus medica). However, in manuscripts of French provenance, the cucumber image is labelled cucumeres, which is derived from the classical Latin epithet cucumis for snake melon. The absence of melon in some manuscripts and the expropriation of the Latin cucumis/cucumer indicate replacement of vegetable melons by cucumbers during the medieval period in Europe. One image, from British Library ms. Sloane 4016, has a caption that allows tracing of the word ‘gherkin’ back to languages of the geographical nativity of C

  6. Respiration rate of gamma irradiation carnation cut flowers

    International Nuclear Information System (INIS)

    Kikuchi, Olivia Kimiko; Wiendl, Frederico Maximiliano; Todoriki, Setsuko; Nakahara, Kazuhiko; Haysahi, Toru

    1996-01-01

    The present paper presents the CO 2 production of the carnation cut flowers gamma-irradiated with a single dose of 750 Gy. The cut flowers were soaked in preservative solutions, containing germicides or germicides plus 2% sucrose. The irradiation did not change the CO 2 production and did not cause any visible flower damage. The sucrose exogenous supply extended the vase-life of both irradiated and non-irradiated carnations. These results indicated that Nora carnation cut flower can be irradiated with 750 Gy without commercial viability loss and that it is possible to use the radiation to disinfect this fresh product. (author)

  7. Milk Production of Lactating Cows Fed Pangola Silage Ensiled with Irradiated Silage Innoculant and Fresh Cut Pangola Grass

    International Nuclear Information System (INIS)

    Prasanpanich, Somkiert; Buaphan, Sirirat; Boon-ek, Lertchatand; Piadang, Nattayana

    2006-09-01

    Ten crossbred Holstein lactating cows of mid-lactation and similar body score condition were balanced across the 2 treatments containing Group 1: 5 cows given fresh cut Pangola grass and Group 2: 5 cows fed Pangola silage ensiled with silage innoculant, under Group Comparison Design. They were also provided with an exact amount of 1 kg meal concentrate to 1 kg of milk produced. Mineral supplement and water were supplied free choice. The results did show that the cows in Group 1 had significantly higher (P<0.05) roughage and total dry matter intake than did the cows in Group 2. However, milk production in Group 2 appeared to have a non-significant higher amount, the concentrations of Blood urea nitrogen, Blood glucose and Triiodothyronine were not significant different between groups. The body weight change increased in both groups. It can concluded that cows fed Pangola silage ensiled with silage innoculant seemed to have higher Digestibility Co-efficiency due to the high efficiency of silage innoculant fermentation. Then, silage quality would be improved by mean of silage innoculant application.

  8. A Study on Foodborne Bacterial Cross-contamination During Fresh Chicken Preparation

    Directory of Open Access Journals (Sweden)

    Shamma Ebrahim AlZaabi

    2017-12-01

    Full Text Available Background: Cross-contamination of foodborne pathogens from undercooked poultry meat to ready-to-eat food has been shown to be responsible for a number of foodborne disease outbreaks. Various studies have indicated that bacterial cross-contamination occurs during food preparation where bacteria present on food contact other surfaces and cause illness. Objectives: This study evaluated the ability of bacteria to survive and cross-contaminate other foods during the preparation of fresh chicken. Salmonella spp. cross-contamination from chicken to cucumber and utensils under various food handling scenarios was determined. Methods: Two scenarios were tested: in scenario 1, cutting board and knife used for cutting chicken without washing step were sampled. In scenario 2, cutting board and knife was washed with tap water separately after cutting chicken, and subsequently used for cutting cucumber. In scenario 1, chicken, cutting board, knife, and hands were sampled, and in scenario 2, cucumber was tested. Fluorescent in situ hybridization (FISH method, using published Salmonella specific gene probes was used for Salmonella detection in samples taken from cross-contamination scenarios. A culture-based detection by Hektoen enteric agar was used for the confirmation of Salmonella species. Results: All the samples analyzed were found to be positive for Salmonella spp. with different contamination levels. These results were further confirmed by culture based method. In scenario 1, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in all four samples (chicken, cutting board, knife and hands. A high contamination level was observed in chicken samples in comparison to samples collected from cutting board, knife and hands. In scenario 2, Salmonella spp. was detected by Sal-1 and Salm-63 oligonucleotide probes in the cucumber with very low contamination level. Salmonella Enterica was also detected by Sal-3 and Sapath-3 in both scenarios but

  9. Prevalence Of Micro-Organisms In Flies And Meat Cuts In Uyo ...

    African Journals Online (AJOL)

    Prevalence Of Micro-Organisms In Flies And Meat Cuts In Uyo Abattoir, Akwa Ibom State. ... A total of 100 samples, 50 each of fresh meat cuts and flies were aseptically collected from Iba-Oku Abattoir in Uyo, Akwa Ibom State periodically and ... The public health significance of these findings are discussed in the paper.

  10. Diabetes-Friendly Recipes

    Science.gov (United States)

    ... fresh fruit cup of kiwifruit slices, cantaloupe cubes, strawberries, and red grapes for breakfast. Individual Three-Cheese ... breakfast on the run or a leisurely brunch. Strawberry Breakfast Mousse Crème No more skipping breakfast! This ...

  11. Microbial evaluation of fresh, minimally-processed vegetables and bagged sprouts from chain supermarkets.

    Science.gov (United States)

    Jeddi, Maryam Zare; Yunesian, Masud; Gorji, Mohamad Es'haghi; Noori, Negin; Pourmand, Mohammad Reza; Khaniki, Gholam Reza Jahed

    2014-09-01

    The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however,  other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran.

  12. Microbial Evaluation of Fresh, Minimally-processed Vegetables and Bagged Sprouts from Chain Supermarkets

    Science.gov (United States)

    Jeddi, Maryam Zare; Yunesian, Masud; Gorji, Mohamad Es'haghi; Noori, Negin; Pourmand, Mohammad Reza

    2014-01-01

    ABSTRACT The aim of this study was to evaluate the bacterial and fungal quality of minimally-processed vegetables (MPV) and sprouts. A total of 116 samples of fresh-cut vegetables, ready-to-eat salads, and mung bean and wheat sprouts were randomly collected and analyzed. The load of aerobic mesophilic bacteria was minimum and maximum in the fresh-cut vegetables and fresh mung bean sprouts respectively, corresponding to populations of 5.3 and 8.5 log CFU/g. E. coli O157:H7 was found to be absent in all samples; however,  other E. coli strains were detected in 21 samples (18.1%), and Salmonella spp. were found in one mung bean (3.1%) and one ready-to-eat salad sample (5%). Yeasts were the predominant organisms and were found in 100% of the samples. Geotrichum, Fusarium, and Penicillium spp. were the most prevalent molds in mung sprouts while Cladosporium and Penicillium spp. were most frequently found in ready-to-eat salad samples. According to results from the present study, effective control measures should be implemented to minimize the microbiological contamination of fresh produce sold in Tehran, Iran. PMID:25395902

  13. Effect of a bacteriophage cocktail in combination with modified atmosphere packaging in controlling Listeria monocytogenes on fresh-cut spinach

    Directory of Open Access Journals (Sweden)

    Boyacioglu O.

    2016-06-01

    Full Text Available A Listeria monocytogenes-specific bacteriophage cocktail was evaluated for its activity against a nalidixic acid-resistant L. monocytogenes (Lm-NalR isolate on fresh-cut spinach stored under modified atmosphere packaging at various temperatures. Pieces (~2 × 2 cm2 of fresh spinach inoculated with 4.5 log CFU/cm2 Lm-NalR were sprayed with the phage cocktail (6.5 log plaque-forming units [PFU]/cm2 or a control. The samples were stored at 4°C or 10°C for up to 14 d in sealed packages filled with either atmospheric air (AA or modified atmosphere (MA. At 4°C under AA, the phages significantly (P ≤ 0.05 lowered the Lm-NalR populations on spinach, compared to control-treated inoculated samples, by 1.12 and 1.51 log CFU/cm2 after 1 and 14 d, respectively. At 4°C under MA, Lm-NalR was significantly reduced by 1.95 log CFU/cm2 compared to control leaves after both 1 and 14 d. At 10°C under AA, the phages significantly reduced Lm-NalR by 1.50 and 2.51 log CFU/cm2 after 1 and 14 d compared to the control. Again at 10°C under MA, the phages significantly reduced Lm-NalR by 1.71 and 3.24 log CFU/cm2 compared to control after 1 and 14 d, respectively. The results support the potential of lytic bacteriophages in effectively reducing populations of L. monocytogenes on freshcut leafy produce, under both AA and MA conditions.

  14. Qualidade fisiológica e sanitária de sementes de melão (Cucumis melo Physiological and health quality of melon (Cucumis melo seeds

    Directory of Open Access Journals (Sweden)

    Marlove Fátima Brião Muniz

    2004-06-01

    Full Text Available O objetivo do trabalho foi avaliar a eficiência de diferentes testes na identificação do nível de vigor e da qualidade sanitária de lotes de sementes de melão (Cucumis melo L.. Foram avaliados quatro lotes de sementes das cultivares Gaúcho e Carvalho, submetidas aos testes de primeira contagem de germinação, emergência em campo, deterioração controlada, envelhecimento acelerado e sanidade. Os resultados indicaram que os testes de deterioração controlada e envelhecimento acelerado apresentam sensibilidade suficiente para avaliação do potencial fisiológico de sementes de melão, mas os testes de avaliação de plântulas não mostraram sensibilidade suficiente para realizar uma estratificação dos lotes pelo vigor. Aspergillus spp. e Fusarium oxysporum foram encontrados associados às sementes.The objective of this work was to evaluate the efficiency of different vigour tests in the identification of vigour levels and health quality of melon (Cucumis melo L. seeds. Four seed lots of Gaúcho and Carvalho cultivars were evaluated. Seeds were submitted to the first germination counting, field emergence, controlled deterioration and aging, cold vigour and health tests. Results indicated that controlled deterioration and accelerated aging tests presented enough sensibility for evaluating the physiological potential of melon seeds. Tests of seedling evaluation did not show enough sensibility to identify hiht quality seed lots. Aspergillus ssp. and Fusarium oxysporum were detected associated with seeds.

  15. Fine genetic mapping of a locus controlling short internode length in melon (Cucumis melo L.)

    Science.gov (United States)

    Compact and dwarfing vining habits in melon (Cucumis melo L.; 2n = 2x = 24) may have commercial importance since they can contribute to the promotion of concentrated fruit set and can be planted in higher plant densities than standard vining types. A diminutive (dwarf) melon mutant line (PNU-D1) wi...

  16. Insight into the prevalence and distribution of microbial contamination to evaluate water management in the fresh produce processing industry.

    Science.gov (United States)

    Holvoet, Kevin; Jacxsens, Liesbeth; Sampers, Imca; Uyttendaele, Mieke

    2012-04-01

    This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.

  17. Identifying risk event in Indonesian fresh meat supply chain

    Science.gov (United States)

    Wahyuni, H. C.; Vanany, I.; Ciptomulyono, U.

    2018-04-01

    The aim of this paper is to identify risk issues in Indonesian fresh meat supply chain from the farm until to the “plate”. The critical points for food safety in physical fresh meat product flow are also identified. The paper employed one case study in the Indonesian fresh meat company by conducting observations and in-depth three stages of interviews. At the first interview, the players, process, and activities in the fresh meat industry were identified. In the second interview, critical points for food safety were recognized. The risk events in each player and process were identified in the last interview. The research will be conducted in three stages, but this article focuses on risk identification process (first stage) only. The second stage is measuring risk and the third stage focuses on determining the value of risk priority. The results showed that there were four players in the fresh meat supply chain: livestock (source), slaughter (make), distributor and retail (deliver). Each player has different activities and identified 16 risk events in the fresh meat supply chain. Some of the strategies that can be used to reduce the occurrence of such risks include improving the ability of laborers on food safety systems, improving cutting equipment and distribution processes

  18. Genome-wide characterization of microsatellites in Cucumis hystrix and in silico identification of polymorphic SSR markers

    Science.gov (United States)

    Cucumis hystrix (2n = 2x = 24, genome HH) is a wild relative of cucumber (C. sativus L., 2n = 2x = 14) that possesses multiple disease resistances and has a great potential for cucumber improvement. Despite its importance, there is no genomic resource currently available for C. hystrix. To expedite ...

  19. Potential use of ionizing radiation as quarantine treatment for fresh fruits, vegetables and flowers in Ecuador

    International Nuclear Information System (INIS)

    Munoz, Ricardo

    1990-01-01

    It is presented a brief description of the investigations Technology. Considering the potentiality of the country, to export non traditional and exotic fresh fruits, fresh vegetables, and ornamental fresh cut flowers, studies ares initiated to use ionizing radiation as quarantine treatments. This paper reports the initial data obtained with two species of fruit fly of high incidence in the fruit producer zones of Ecuador, whose stable and permanent microclimates allow to produce a sort of fruits along all year

  20. Harvest maturity, pre-cutting wash and post-processing dip to improve quality of fresh-cut carambola fruit

    Science.gov (United States)

    ‘Arkin’ carambola (Averrhoa carambola L.) fruit harvested at color break or full yellow stage were washed with or without an alkaline solution (pH 12), cut to 10 mm slices, dipped in calcium ascorbate (Ca ASA), ascorbic acid (ASA) or water, and packaged in perforated clamshells for up to 14 days sto...

  1. Sterilization of DACUS CUCUMIS FRENCH (DIPTERA:TEPHRITIDAE) by gamma radiation

    International Nuclear Information System (INIS)

    Hooper, G.H.S.

    1975-01-01

    The effect of gamma radiation administered to newly emerged adults of Dacus cucumis French on sterility and competitiveness was evaluated. A dose of 11 krad caused almost complete sterility in males while females given 6 krad were totally sterile, through infecundity. Sterilized males showed reduced competitiveness. In competitive mating tests a dose of 7 krad gave the lowest egg hatch and this hatch was significantly lower than that given by 9 and 11 krad. In a paired comparison mating test, 7 and 9 krad treated males mated significantly less frequently than untreated males, but the ability of 6 krad treated males was unimpared. (author)

  2. Reduction of radiation injury of fresh agricultural products by saccharide

    International Nuclear Information System (INIS)

    Hayashi, Toru; Todoroki, Setsuko

    1998-01-01

    To establish irradiation technologies as one of alternative technology of methyl bromide fumigation, radiation sensitivities for each kind of fresh agricultural products and reduction of radiation injury were investigated. Fresh vegetables and flowers such as cabbage, sprouts, asparagus, lettuce, chrysanthemum, carnation, rose, etc. were used and irradiated with 750 Gy γ-ray. Flowers received radiation injury were soaked into various kinds of solutions for one night, then they were irradiated with 500 Gy γ-ray. They showed different radiation sensitivities. Cruciferae plant showed radioresistance and Compositae plant radiosensitivity. A keeping quality agent for cut flowers indicated protection effect on radiation injury. (S.Y.)

  3. Reduction of radiation injury of fresh agricultural products by saccharide

    Energy Technology Data Exchange (ETDEWEB)

    Hayashi, Toru; Todoroki, Setsuko [National Food Research Inst., Tsukuba, Ibaraki (Japan)

    1998-02-01

    To establish irradiation technologies as one of alternative technology of methyl bromide fumigation, radiation sensitivities for each kind of fresh agricultural products and reduction of radiation injury were investigated. Fresh vegetables and flowers such as cabbage, sprouts, asparagus, lettuce, chrysanthemum, carnation, rose, etc. were used and irradiated with 750 Gy {gamma}-ray. Flowers received radiation injury were soaked into various kinds of solutions for one night, then they were irradiated with 500 Gy {gamma}-ray. They showed different radiation sensitivities. Cruciferae plant showed radioresistance and Compositae plant radiosensitivity. A keeping quality agent for cut flowers indicated protection effect on radiation injury. (S.Y.)

  4. The effect of cutting origin and organic plant growth regulator on the growth of Daun Ungu (Graptophyllum pictum) through stem cutting method

    Science.gov (United States)

    Pratama, S. P.; Yunus, A.; Purwanto, E.; Widyastuti, Y.

    2018-03-01

    Graptophyllum pictum is one of medical plants which has important chemical content to treat diseases. Leaf, bark and flower can be used to facilitate menstruation, treat hemorrhoid, constipation, ulcers, ulcers, swelling, and earache. G. pictum is difficult to propagated by seedling due to the long duration of seed formation, thusvegetative propagation is done by stem cutting. The aims of this study are to obtain optimum combination of cutting origin and organic plant growth regulator in various consentration for the growth of Daun Ungu through stem cutting method. This research was conducted at Research center for Medicinal Plant and Traditional DrugTanjungsari, Tegal Gede, Karanganyar in June to August 2016. Origin of cuttings and organic plant growth regulator were used as treatments factor. A completely randomized design (RAL) is used and data were analyzed by F test (ANOVA) with a confidence level of 95%. Any significant differences among treatment followed with Duncan test at a = 5%. The research indicates that longest root was resulted from the treatment of 0,5 ml/l of organic plant growth regulator. The treatment of 1 ml/l is able to increase the fresh and dry weight of root, treatment of 1,5 ml/l of organic plant growth regulator was able to increase the percentage of growing shoots. Treatment of base part as origin of cuttings increases the length, fresh weight and and dry weight of shoot, increase the number of leaves. Interaction treatment between 1 ml/l consentration of organic plant growth regulator and central part origin of cuttings is capable of increasing the leaf area, whereas treatment without organic plant growth regulator and base part as planting material affects the smallest leaf area.

  5. Effects of sodium metabisulphite and citric acid on the shelf life of fresh cut sweet potatoes

    Energy Technology Data Exchange (ETDEWEB)

    Sgroppo, S. C.; Vergara, L. E.; Tenev, M. D.

    2010-07-01

    Minimally processed vegetables are products susceptible to chemical and biological changes, thus becoming highly perishable. During sweet potatoes (Ipomoea batatas Lam.) processing, some deteriorative reactions occur affecting quality, mainly change of color. The purpose of this research is to avoid or minimize this deterioration, so the effects of application of chemical agents to fresh cut and refrigerated stored sweet potatoes were studied, evaluating the occurrence of major organoleptic, physicochemical and nutritional changes and assessing the sensory acceptability. Tests were done with sweet potato variety Colorada Correntina, which were treated with sodium metabisulphite/citric acid (pH = 2.91), arranged in polystyrene trays film, coated with PVC, and stored at 5 degree centigrade and 10 degree centigrade. Variations on the titratable acidity, pH, total sugars and ascorbic acid were registered and the surface color was evaluated through digital image analysis. The final product acceptability was determined through sensory evaluation and microbiological counts carried out at the beginning and at the end of the assays. During storage, there were slight changes in physicochemical characteristics such as absorbic acid and sugar content and in surface color as well. The microbial counts were lower than the fixed levels established by the Spanish legislature. The sensory attributes were rated as acceptable by consumers. Finally it is possible to assert that sweet potato Colorada Correntina minimally processed and treated with sodium metabisulphite 2%/citric acid can be preserved, packaged and stored at 5 degree centigrade for 14 days. (Author) 34 refs.

  6. Cucurbita spp. and Cucumis sativus enhance the dissipation of polychlorinated biphenyl congeners by stimulating soil microbial community development.

    Science.gov (United States)

    Qin, Hua; Brookes, Philip C; Xu, Jianming

    2014-01-01

    A number of Cucurbita species have the potential to extract polychlorinated biphenyls (PCBs) from soil, but their impact on the soil microbial communities responsible for PCB degradation remains unclear. A greenhouse experiment was conducted to investigate the effect of three Cucurbita and one Cucumis species on PCB dissipation and soil microbial community structure. Compared to the unplanted control, enhanced losses of PCBs (19.5%-42.7%) were observed in all planted soils. Cucurbita pepo and Cucurbita moschata treatments were more efficient in PCB dissipation, and have similar patterns of soil phospholipid fatty acids (PLFAs) and PCB congener profiles. Cucurbita treatments tend to have higher soil microbial biomass than Cucumis. Gram-negative (G(-)) bacteria were significantly correlated with PCB degradation rates (R(2) = 0.719, p Cucurbita related soil microorganisms could play an important role in remediation of PCB contaminated soils. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Filmes plásticos e ácido ascórbico na qualidade de araticum minimamente processado Plastic packaging film and ascorbic acid treatment on the quality of fresh cut araticum

    Directory of Open Access Journals (Sweden)

    Manoel Soares Soares Júnior

    2007-12-01

    Full Text Available O objetivo deste trabalho foi avaliar os efeitos do ácido ascórbico e do tipo de filme plástico como embalagem na qualidade do araticum minimamente processado e mantido sob refrigeração. O ácido ascórbico não evitou o escurecimento do araticum minimamente processado. Independentemente do tipo de embalagem, a acidez titulável aumentou com o tempo. A embalagem de policloreto de vinila ou polietileno de baixa densidade promoveu uma significativa perda de massa se comparada com a a laminada a vácuo. A embalagem laminada a vácuo propiciou vida-de-prateleira mais longa ao produto, o qual permaneceu com aparência adequada e qualidade comercial até o sétimo dia do armazenamento. A vida-de-prateleira dos demais tratamentos alcançou somente três dias.This study was aimed at evaluating the effect of ascorbic acid and type of plastic packaging film on the quality of refrigerated fresh cut araticum. Ascorbic acid did not prevent fresh cut araticum from darkening. Regardless of the type of plastic packaging, the fruit titrable acidity increased with time. Packing with polyvynil chloride or with low density polyethylene promoted a significant mass loss compared to laminate vacuum packaging. Laminate vacuum packaging increased the shelf life of the product up 7 days, maintaining its commercial quality and appearance. The shelf life of the other treatments reached 3 days only.

  8. First report of powdery mildew on cucumis zambianus, cucurbita digitata and zehneria scabraCaused by podosphaera xanthii

    Science.gov (United States)

    Powdery mildew is a serious disease of cucurbit crops worldwide. In the fall of 2016, symptoms of powdery mildew were observed on 2-month old plants of Cucumis zambianus, Cucurbita digitata and Zehneria scabra in research plots in Charleston, SC. Incidence on 28 plants of C. zambianus was 64.3%. On ...

  9. The center-cut solution.

    Science.gov (United States)

    Firnstahl, T W

    1993-01-01

    Timothy Firnstahl owns five successful restaurants in Seattle, but he recently came very close to owning none. In the early 1990s, he found himself, like so many restauranteurs, facing rising costs, inefficient management, and a recession. Confronting financial annihilation, Firnstahl had to act quickly: since he had no peripherals to trim, he cut off the head of his company. Remarkably, it worked. Firnstahl's problem was his new and innovative restaurant, Sharps Fresh Roasting. The heart of the Sharps concept was a unique long-roasting technique that made lean, inexpensive meats taste as juicy and delicious as fattier, expensive cuts. The process also lent itself to faster service and lower labor costs. But it wasn't working. Sharps wasn't breaking even, and his other restaurants couldn't make up the difference. He needed a solution fast. Firnstahl got his answer from Mikhail Gorbachev: slash the centralized command and liberate the company. In doing so, he would also transfer virtually all power and responsibility to his line managers. And after five months of intensive study and planning, he accomplished what he set out to do. He fired most of his corporate staff, empowered his restaurant managers with "100% Power and Responsibility," and, finally, undertook a massive promotion campaign. A year later, Sharps Fresh Roasting is the gold mine Firnstahl always believed it could be. He's done away with bureaucracy and turned business around in a down market. All this because his managers are managing themselves.

  10. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing.

    Science.gov (United States)

    Banach, J L; van Overbeek, L S; Nierop Groot, M N; van der Zouwen, P S; van der Fels-Klerx, H J

    2018-03-23

    Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controlled by implementing chemical disinfection strategies. The aim of this study was to evaluate the pilot-scale efficacy of chlorine dioxide (ClO 2 ) during processing on the reduction of Escherichia coli in the PWW and on processed fresh-cut 'Lollo Rossa' lettuce. The objective was to have a residual target concentration of either 5 or 3 mg/L ClO 2 in the washing tank (3.5 m 3 ) before and during 800 kg of lettuce processing (90 min). After 90 min., a nonpathogenic, non-Extended Spectrum Beta-Lactamase (ESBL) E. coli inoculum from an overnight culture broth (37 °C) was added to the tank resulting in an approximate final level of 10 6  CFU/mL. PWW and lettuce samples for microbiological and chemical analyses were taken before and after the input and supply halted. ClO 2 concentrations quickly decreased after ClO 2 input halted, yet a residual concentration of ≥2.5 mg/L and ≥2.1 mg/L ClO 2 , respectively for 5 and 3 mg/L pilots, was present 12 min after the supply halted. No detectable levels of E. coli (limit of detection 5 log) were determined in the water within 1 min after E. coli was added to the ClO 2 containing wash water. Results demonstrated that ClO 2 use at the semi-commercial pilot scale was able to reduce the E. coli peak contamination in the PWW. After storage (5 days, 4 °C), background microbial communities (i.e., fluorescent Pseudomonads and total heterotrophic bacteria) grew out on lettuce. Overall, ClO 2 decreased the potential for cross-contamination between batches compared to when no sanitizer was used. Chlorate levels of the lettuce sampled before entering the wash water ranged from 7.3-11.6 μg/kg. The chlorate levels of the lettuce sampled after being washed in the ClO 2 containing wash water, as well as after rinsing and centrifugation, ranged from 22.8-60.4

  11. Symptoms and Sensitivity to Chilling Injury of Cantaloupe Melons during Postharvest Síntomas y Sensibilidad a Daño por Enfriamiento de Melones Reticulados durante Poscosecha

    Directory of Open Access Journals (Sweden)

    Christian Krarup

    2009-06-01

    Full Text Available The nature and development of specific symptoms of chilling injury (CI and the variation in sensitivity to the disorder of different cultivars of cantaloupe melons (Cucumis melo L. subsp. melo var. cantalupensis Naudin was assessed during two seasons. Twenty-three cultivars of the Eastern Shipper (2, Western Shipper (13 and Galia (8 types were grown in a semiarid environment in Curacaví (33º27’ S, 70º38’ W, Chile, using common cultural practices. Fruits were harvested at the half-slip stage, except Galia (3/5 color, graded ,washed, and stored for 18 days at 0 ºC, with an additional 3 days at 20 ºC. Symptoms of CI appeared with varying intensity in almost all cultivars and were generally similar. Symptoms developed progressively: surface discoloration progressed from light pink to brownish to black, followed by large sunken areas, and eventually, discrete indentations and net whitening. Surface decay was not present in most fruits and should be considered a consequence rather than a symptom of CI. Cultivars had different sensitivities to the disorder; some cultivars were severely injured (Athena, Colima and Revigal whereas others developed almost no symptoms of CI (Hy-Mark, Gal 96, and Voyager I. The response variability to chilling showed the need for precise temperature recommendations for these cultivars, and signaled a potential for future long-term transport or storage of some cultivars.La naturaleza y el desarrollo de los síntomas de daño por enfriamiento (CI y la variación en sensibilidad de diversos cultivares de melones reticulados (Cucumis melo L. subsp. melo var. cantalupensis Naudin a este desorden fisiológico se evaluaron durante dos temporadas. Veintitrés cultivares de los tipos Eastern (1, Western (15 y Galia (8 se cultivaron en un ambiente semi-árido en Curacaví (33º27’ S, 70º38’ O, Chile, en cultivos realizados de manera convencional, y los frutos se cosecharon al estado de madurez de medio desprendimiento

  12. Influência da embalagem de polietileno de baixa densidade e da temperatura na conservação do repolho minimamente processado Effects of low density polyethylene packaging and temperature in the conservation of fresh-cut cabbage

    Directory of Open Access Journals (Sweden)

    Maria M. Rinaldi

    2004-08-01

    Full Text Available Neste trabalho, foi estudado o efeito da embalagem de polietileno de baixa densidade e da temperatura de armazenagem na conservação de repolho minimamente processado. Os repolhos, previamente resfriados à temperatura de 10 ºC, foram submetidos à seleção, lavagem, corte em quatro partes com a retirada do talo central, sanitização, corte em tiras, enxágüe, centrifugação, pesagem e acondicionamento em embalagens plásticas de polietileno de baixa densidade (70 µm e armazenados em câmaras frias nas temperaturas de 1 e 10 ºC por 20 dias. Avaliaram-se dióxido de carbono, oxigênio e etileno na atmosfera interna da embalagem, bem como pH, acidez titulável, sólidos solúveis totais, vitamina C, perda de massa fresca e relação sólidos solúveis totais/acidez no repolho minimamente processado. O delineamento estatístico utilizado foi o inteiramente casualizado, com três repetições. Os parâmetros de análise, com exceção da vitamina C, perda de massa fresca e etileno, apresentaram variação significativa entre as temperaturas e dias de armazenamento. O repolho armazenado na temperatura de 1 ºC apresentou vida de prateleira ao redor de 15 dias, significativamente maior que a 10 ºC. Nesta última, no 8º dia de armazenamento, o produto encontrava-se totalmente deteriorado, sem condições de comercialização e consumo.This research studied the effect of low density polyethylene packaging and storage temperature on the preservation of fresh-cut (minimally processed cabbage. The cabbages, previously cooled to a temperature of 10 ºC, were selected, washed, cut in four parts (with the central stalk removed, sanitized, cut in strips, rinsed, put in the centrifuge, weighed and stored in plastic packaging of low density polyethylene (70 µm, and then stored in cold chambers at temperatures of 1 and 10 ºC for 20 days. The following aspects were evaluated: carbon dioxide, oxygen and ethylene in the internal atmosphere of the package

  13. Variation in herbivory-induced volatiles among cucumber (Cucumis sativus L.) varieties has consequences for the attraction of carnivorous natural enemies

    NARCIS (Netherlands)

    Kappers, I.F.; Hoogerbrugge, H.; Bouwmeester, H.J.; Dicke, M.

    2011-01-01

    In response to herbivory by arthropods, plants emit herbivory-induced volatiles that attract carnivorous enemies of the inducing herbivores. Here, we compared the attractiveness of eight cucumber varieties (Cucumis sativus L.) to Phytoseiulus persimilis predatory mites after infestation of the

  14. Pengaruh Kombinasi Komposisi Media Organik dan Konsentrasi Nutrisi terhadap Daya Hasil Tanaman Melon (Cucumis melo L.

    Directory of Open Access Journals (Sweden)

    Khoirul Bariyyah

    2015-08-01

    Full Text Available This research was addressed to study the effect of plant growth media composition and nutrients concentration on yield of Cucumis melo L. The research was designed in complete factorial test of 4x4 with three replicates. Mixed growth media of bokashi:cocopeat:husk charcoal were tested in four compositions, i.e. 90%:5%:5% (M1, 80%:10%:10%(M2, 70%:15%:15% (M3 and 60%:20%:20% (M4 respectively. The other tested factor was nutrients concentraion that consists of four levels, i.e. control/no nutrient given (K0, 2 g/L (K1, 4 g/L (K2 and 6 g/L (K3. The Action 434 variety of Cucumis melo L. seedlings were then transplanted into 10 kg’s polybag and allowed to grow till harvested. The results showed that Chlorophyll content of M1 plants were higher than others, but the highest sugar content was resulted by M3 plants, and the highest thick of flesh fruit was resulted by interaction 60% bokashi:20% cocopeat:20% husk charcoal with 4 g/L nutrient concentration.

  15. Pemacuan Pertumbuhan Melon (Cucumis melo L. dengan Cendawan Mikoriza Arbuskula dan Bakteri Azospirillum sp.

    Directory of Open Access Journals (Sweden)

    Lady Diana Tetelepta

    2016-10-01

    Full Text Available ABSTRACTMelon (Cucumis melo L. is a high economic value horticultural crop that is cultivated in some regions of Indonesia under fertilization management. Application of inorganic fertilizer continuously can reduce soil microbial abundance. One of the soil microbial that promote plant growth is arbuscular mycorrhizal fungi (AMF and Azospirillum sp. The aim of this study was to analysed the effect of AMF and Azospirillum sp. in promoting growth and production of melon. The experiment was carried out in a greenhouse and was arranged in a completely randomized design with five replicates. Five treatments tested were: control, fertilized with NPK, inoculated with AMF, inoculated with Azospirillum sp., inoculated with AMF + Azospirillum sp. The results showed that the effect of AMF on root growth and shoot growth were similar to NPK fertilizer. Azospirillum sp. increased root growth. On the other side, the effect of Azospirillum sp. on shoot growth was similar to NPK fertilizer. However, AMF and Azospirillum sp. inoculation solely increased plant height, fruit weight, fruit diameter, flavor and length of fruit storage. Meanwhile, combination of AMF and Azospirillum sp. increased plant height, root growth, shoot growth, fruit weight, fruit diameter, flavor and length of fruit storage. This study revealed that application of AMF and Azospirillum sp. in melon cultivation was more effective and efficient than NPK fertilizer.Keywords: arbuscular mycorrhizal fungi, Azospirillum sp., Cucumis melo L.

  16. Chrysanthemum cutting productivity and rooting ability are improved by grafting.

    Science.gov (United States)

    Zhang, Jing; Chen, Sumei; Liu, Ruixia; Jiang, Jiafu; Chen, Fadi; Fang, Weimin

    2013-01-01

    Chrysanthemum has been commercially propagated by rooting of cuttings, whereas the quality will decline over multiple collections from a single plant. Therefore, we compared the vigour, rooting ability, and some physiological parameters between cuttings harvested from nongrafted "Jinba" (non-grafted cuttings) with those collected from grafted "Jinba" plants onto Artemisia scoparia as a rootstock (grafted cuttings). The yield, length, node number, stem diameter, fresh weight, and dry weight of the grafted cuttings were superior to the non-grafted cuttings. Also grafted cuttings "Jinba" rooted 1 day earlier, but showing enhanced rooting quality including number, length, diameter, and dry weight of roots, where compared to the non-grafted. The physiological parameters that indicated contents of soluble protein, peroxidase activity, soluble sugar, and starch, ratios of soluble sugar/nitrogen ratio, and carbohydrate/nitrogen (C/N), as well as contents of indole-3-acetic acid (IAA) and abscisic acid (ABA), and IAA/ABA ratio were significantly increased in the grafted cuttings. This suggested their important parts in mediating rooting ability. Results from this study showed that grafting improved productivity and rooting ability related to an altered physiology, which provide a means to meet the increasing demand.

  17. 21 CFR 101.95 - “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”

    Science.gov (United States)

    2010-04-01

    ... freezing will not preclude use of the term “fresh frozen” to describe the food. “Quickly frozen” means... 21 Food and Drugs 2 2010-04-01 2010-04-01 false âFresh,â âfreshly frozen,â âfresh frozen,â âfrozen fresh.â 101.95 Section 101.95 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND...

  18. Effect of modified atmosphere and vacuum packaging on selected chemical parameters of rainbow trout (Oncorhynchus mykiss and carp (Cyprinus carpio cuts freshness

    Directory of Open Access Journals (Sweden)

    Babić Jelena A.

    2014-01-01

    vacuum was established during the whole period of investigation (p < 0,001, while in carp cuts samples packaged in vacuum the increase in pH value (p < 0,05 was established up to 7th day of testing. Based on the obtained results it can be concluded that gas mixture consisting of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of selected chemical parameters, such as TVB-N and pH. [Projekat Ministarstva nauke Republike Srbije, br. TR 31011 i br. TR 31075

  19. Combined effects of thermosonication and slightly acidic electrolyzed water on the microbial quality and shelf life extension of fresh-cut kale during refrigeration storage.

    Science.gov (United States)

    Mansur, Ahmad Rois; Oh, Deog-Hwan

    2015-10-01

    This study evaluated the efficacy of thermosonication combined with slightly acidic electrolyzed water (SAcEW) on the shelf life extension of fresh-cut kale during storage at 4 and 7 °C. Each kale (10 ± 0.2 g) was inoculated to contain approximately 6 log CFU/g of Listeria monocytogenes. Each inoculated or uninoculated samples was dip treated at 40 °C for 3 min with deionized water, thermosonication (400 W/L), SAcEW (5 mg/L), sodium chlorite (SC; 100 mg/L), sodium hypochlorite (SH; 100 mg/L), and thermosonication combined with SAcEW, SC, and SH (TS + SAcEW, TS + SC, and TS + SH, respectively). Growths of L. monocytogenes and spoilage microorganisms and changes in sensory (overall visual quality, browning, and off-odour) were evaluated. The results show that lag time and specific growth rate of each microorganism were not significantly (P > 0.05) affected by treatment and storage temperature. Exceeding the unacceptable counts of spoilage microorganisms did not always result in adverse effects on sensory attributes. This study suggests that TS + SAcEW was the most effective method to prolong the shelf life of kale with an extension of around 4 and 6 days at 4 and 7 °C, respectively, and seems to be a promising method for the shelf life extension of fresh produce. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Cucurbita spp. and Cucumis sativus enhance the dissipation of polychlorinated biphenyl congeners by stimulating soil microbial community development

    International Nuclear Information System (INIS)

    Qin, Hua; Brookes, Philip C.; Xu, Jianming

    2014-01-01

    A number of Cucurbita species have the potential to extract polychlorinated biphenyls (PCBs) from soil, but their impact on the soil microbial communities responsible for PCB degradation remains unclear. A greenhouse experiment was conducted to investigate the effect of three Cucurbita and one Cucumis species on PCB dissipation and soil microbial community structure. Compared to the unplanted control, enhanced losses of PCBs (19.5%–42.7%) were observed in all planted soils. Cucurbita pepo and Cucurbita moschata treatments were more efficient in PCB dissipation, and have similar patterns of soil phospholipid fatty acids (PLFAs) and PCB congener profiles. Cucurbita treatments tend to have higher soil microbial biomass than Cucumis. Gram-negative (G − ) bacteria were significantly correlated with PCB degradation rates (R 2 = 0.719, p − bacteria were correlated with dissipation of the penta homologue group (R 2 = 0.590, p − bacteria contributed significantly to soil PCB dissipation. • Fungi have a great potential in the dissipation of high chlorinated biphenyls. -- Cucurbita associated fungi and G − bacteria have important influence on soil PCB dissipation rate and congener profile

  1. Pectin-honey coating as novel dehydrating bioactive agent for cut fruit: Enhancement of the functional properties of coated dried fruits.

    Science.gov (United States)

    Santagata, Gabriella; Mallardo, Salvatore; Fasulo, Gabriella; Lavermicocca, Paola; Valerio, Francesca; Di Biase, Mariaelena; Di Stasio, Michele; Malinconico, Mario; Volpe, Maria Grazia

    2018-08-30

    In this paper, a novel and sustainable process for the fruit dehydration was described. Specifically, edible coatings based on pectin and honey were prepared and used as dehydrating and antimicrobial agents of cut fruit samples, in this way promoting the fruit preservation from irreversible deteriorative processes. Pectin-honey coating was tested on apple, cantaloupe melon, mango and pineapple. The analysis were performed also on uncoated dehydrated fruits (control). The coated fruit evidenced enhanced dehydration percentage, enriched polyphenol and vitamin C contents, improved antioxidant activity and volatile molecules profile. Moreover, the antimicrobial activity against Pseudomonas and Escherichia coli was assessed. Finally, morphological analysis performed on fruit fractured surface, highlighted the formation of a non-sticky and homogeneous thin layer. These outcomes suggested that the novel fruit dehydration process, performed by using pectin-honey coating, was able to both preserve the safety and quality of dehydrated fruits, and enhance their authenticity and naturalness. Copyright © 2018 Elsevier Ltd. All rights reserved.

  2. Effect of halide salts on development of surface browning on fresh-cut 'Granny Smith' (Malus × domestica Borkh) apple slices during storage at low temperature.

    Science.gov (United States)

    Li, Yongxin; Wills, Ron B H; Golding, John B; Huque, Roksana

    2015-03-30

    The postharvest life of fresh-cut apple slices is limited by browning on cut surfaces. Dipping in halide salt solutions was examined for their inhibition of surface browning on 'Granny Smith' apple slices and the effects on biochemical factors associated with browning. Delay in browning by salts was greatest with chloride = phosphate > sulfate > nitrate with no difference between sodium, potassium and calcium ions. The effectiveness of sodium halides on browning was fluoride > chloride = bromide > iodide = control. Polyphenol oxidase (PPO) activity of tissue extracted from chloride- and fluoride-treated slices was not different to control but when added into the assay solution, NaF > NaCl both showed lower PPO activity at pH 3-5 compared to control buffer. The level of polyphenols in treated slices was NaF > NaCl > control. Addition of chlorogenic acid to slices enhanced browning but NaCl and NaF counteracted this effect. There was no effect of either halide salt on respiration, ethylene production, ion leakage, and antioxidant activity. Dipping apple slices in NaCl is a low cost treatment with few impediments to commercial use and could be a replacement for other anti-browning additives. The mode of action of NaCl and NaF is through decreasing PPO activity resulting in reduced oxidation of polyphenols. © 2014 Society of Chemical Industry.

  3. Cucumber (Cucumis sativus L.) and kabocha squash (Cucurbita moschata Duch).

    Science.gov (United States)

    Nanasato, Yoshihiko; Tabei, Yutaka

    2015-01-01

    We established improved methods for Agrobacterium-mediated transformation of cucumber (Cucumis sativus L.) and kabocha squash (Cucurbita moschata Duch). Vacuum infiltration of cotyledonary explants with Agrobacterium suspension enhanced the Agrobacterium infection efficiency in the proximal regions of explants. Wounding treatment was also essential for kabocha squash. Cocultivation on filter paper wicks suppressed necrosis of explants, keeping regeneration efficacy. Putative transgenic plants were screened by kanamycin resistance and green fluorescent protein (GFP) fluorescence. These putative transgenic plants grew normally and T1 seeds were obtained, and stable integration and transmission of the transgene in T1 generations were confirmed by Southern hybridization and PCR. The average transgenic efficiency for cucumber and kabocha squash was 11.9 ± 3.5 and 9.2 ± 2.9 %, respectively.

  4. Feasibility of ionizing radiation decontamination of ready to eat fresh vegetable salads for immunosuppressed patients

    International Nuclear Information System (INIS)

    Horak, Celina I.; Narvaiz, Patricia; Kairiyama, Eulogia; Adeil Pietranera, Maria S.; Gimenez, Palmira; Gronostajsky, D.

    2003-01-01

    In the last years consumer trends have increased for fresh like and minimally processed foods. Also, foods are frequently requested without or reduced chemical preservatives. Minimally processed foods have a limited shelf life and mainly rely on HACCP and refrigeration for preservation. However, over the last years, the detection of food borne illness outbreaks associated with fresh vegetables and fruits has increased. This is possible because these product characteristics, high moisture and their cut surface, provide excellent conditions for microorganisms growth. As the feasibility of applying ionizing radiation to inactivate microorganisms is well known, this project will contribute to define the minimal and maximum doses in order to assure the hygienic quality and shelf life of this fresh pre-cut vegetables and fruits. Immunosuppressed patients have different classes of diets, depending on the immunosuppression grade. The hygienic quality was determined on the basis of levels 2 and 3, for (recovery and ambulatory patients respectively). The products investigated were carrots and tomatoes and the irradiation facility was a Cobalt Source. The microorganisms analysed were TBC, Mould and Yeasts, Total coliforms and faecal coliforms. Sensorial evaluation was carried out on the basis of a hedonic scale. (author)

  5. Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce.

    Science.gov (United States)

    Landi, Marco; Degl'Innocenti, Elena; Guglielminetti, Lorenzo; Guidi, Lucia

    2013-06-01

    Polyphenol oxidase (PPO) and, to a minor extent, peroxidase (POD) represent the key enzymes involved in enzymatic browning, a negative process induced by cutting fresh-cut produce such as lettuce (Lactuca sativa) and rocket salad (Eruca sativa). Although ascorbic acid is frequently utilised as an anti-browning agent, its mechanism in the prevention of the browning phenomenon is not clearly understood. The activity of PPO and POD and their isoforms in lettuce (a high-browning and low-ascorbic acid species) and rocket salad (a low-browning and high-ascorbic species) was characterised. The kinetic parameters of PPO and in vitro ascorbic acid-PPO inhibition were also investigated. In rocket salad, PPO activity was much lower than that in lettuce and cutting induced an increase in PPO activity only in lettuce. Exogenous ascorbic acid (5 mmol L(-1)) reduced PPO activity by about 90% in lettuce. POD did not appear to be closely related to browning in lettuce. PPO is the main enzyme involved in the browning phenomenon; POD appears to play a minor role. The concentration of endogenous ascorbic acid in rocket salad was related to its low-browning sensitivity after cutting. In lettuce, the addition of ascorbic acid directly inhibited PPO activity. The results suggest that the high ascorbic acid content found in rocket salad plays an effective role in reducing PPO activity. © 2012 Society of Chemical Industry.

  6. Effect of postharvest ultraviolet-C treatment on the proteome changes in fresh cut mango (Mangifera indica L. cv. Chokanan).

    Science.gov (United States)

    George, Dominic Soloman; Razali, Zuliana; Santhirasegaram, Vicknesha; Somasundram, Chandran

    2016-06-01

    Postharvest treatments of fruits using techniques such as ultraviolet-C have been linked with maintenance of the fruit quality as well as shelf-life extension. However, the effects of this treatment on the quality of fruits on a proteomic level remain unclear. This study was conducted in order to understand the response of mango fruit to postharvest UV-C irradiation. Approximately 380 reproducible spots were detected following two-dimensional gel electrophoresis. Through gel analysis, 24 spots were observed to be differentially expressed in UV-C treated fruits and 20 were successfully identified via LCMS/MS. Postharvest UV-C treatment resulted in degradative effects on these identified proteins of which 40% were related to stress response, 45% to energy and metabolism and 15% to ripening and senescence. In addition, quality and shelf-life analysis of control and irradiated mangoes was evaluated. UV-C was found to be successful in retention of quality and extension of shelf-life up to 15 days. Furthermore, UV-C was also successful in increasing antioxidants (total flavonoid, reducing power and ABTS scavenging activity) in mangoes. This study provides an overview of the effects of UV-C treatment on the quality of mango on a proteomic level as well as the potential of this treatment in shelf-life extension of fresh-cut fruits. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  7. Avaliação da vanilina como agente antimicrobiano em abacaxi 'Pérola' minimamente processado Evaluation of vanillin as an antimicrobial agent on fresh-cut 'Pérola' pineapple

    Directory of Open Access Journals (Sweden)

    Lucimara Rogéria Antoniolli

    2004-09-01

    Full Text Available Procurou-se avaliar os efeitos da vanilina como agente antimicrobiano, bem como o nível de injúria física como fator de contaminação inicial em abacaxi (Ananas comosus (L. Meer cv. Pérola minimamente processado. Fatias e cubos foram obtidos a partir de frutos sanitizados, descascados e fatiados mecanicamente. Os dois tipos de corte foram imersos, separadamente, em água (controle ou soluções de vanilina 3000 ou 5000mg.L-1, durante 30 segundos. Após período de repouso, para drenagem do excesso de líquido, foram acondicionados em embalagens de polietileno tereftalato e mantidos à temperatura de 4 ± 1°C durante 12 dias. As análises microbiológicas, realizadas em intervalos de 3 dias, envolveram a contagem de microrganismos aeróbios mesófilos e de bolores e leveduras e a determinação de coliformes totais e fecais. A utilização de vanilina mostrou-se ineficiente no controle do crescimento da população de microrganismos aeróbios mesófilos e de bolores e leveduras em abacaxi 'Pérola' minimamente processado. O maior nível de injúrias físicas efetuado nos cubos parece favorecer a contaminação inicial do produto.The purpose of this research was to evaluate the effects of vanillin as an antimicrobial agent, as well as the relationship between the injury degree and initial contamination in fresh-cut pineapple (Ananas comosus (L. Meer cv. Pérola. Slices and cubes were obtained from whole fruits that were mechanically peeled and sliced after sanitization. Both kinds of cutting were dipped in pure water (control or vanillin solutions 3000 or 5000mg.L-1, for 30 seconds. After that, the liquid was drained, slices and cubes were placed in polyethylene terephtalate packages and stored at 4 ± 1°C during 12 days. Microbiological analyses were carried out every 3 days and involved mesophile aerobic counts, molds and yeasts and total and fecal coliforms determination. The use of vanillin was inefficient for the control of mesophile

  8. Qualidade de mandioquinha-salsa minimamente processada e armazenada sob atmosfera modificada Quality of fresh-cut peruvian carrot: use of modified atmosphere

    Directory of Open Access Journals (Sweden)

    Elisângela Elena Nunes

    2009-10-01

    para prolongar a vida útil de mandioquinhas-salsa minimamente processadas, preservando seus atributos de qualidade. Diante da avaliação sensorial realizada, a aparência e a cor das fatias de mandioquinha-salsa mantiveram-se aceitáveis para o consumo até o final do período de armazenamento.The aim of this research was to verify the effect of the passive and active modified atmosphere on the conservation of fresh-cut peruvian carrot, cv. Amarela de Senador Amaral, purchased from a commercial crop of Lavras, MG, Brazil. The roots were screened, washed with neutral detergent and rinsed in running water. Afterwards, they were immersed into a solution of 300mg L-1 sodium hypochlorite for 15 minutes and dried at room temperature. The roots were peeled and cut in slices of about 1cm of thickness and immersed into a solution of 50mg L-1 sodium hypochlorite for 10 minutes, drained in plastic sieves and packed. The trays containing the slices of Peruvian carrot were stored in a cold room (5±1°C and 98% RH for 15 days. The following analyses were performed every 3 days: : pH, titrable acidity, total soluble solids, firmness, L* and b* values, starch and sensorial evaluation (appearance and color. The experimental design was completely randomized (CRD in a 3 x 6 factorial scheme, with 3 sorts of atmospheres (passive; active with initial injection of the mixtures: 2% O2 + 10% CO2 e 5% O2 + 5% CO2 and 6 times of storage (0, 3, 6, 9, 12 and 15 days with 3 replicates. The average values of pH, titrable acidity, soluble solids and firmness found in this work were 6.79, 0.13% of malic acid, 4.04°Brix and 5.17 N, respectively. The active modified atmosphere (5% de O2 + 5% CO2 determined higher L* value to the fresh cut Peruvian carrots at the sixth and twelfth day of storage as compared with the active (2% of O2 + 10% CO2. The active modified atmosphere with 5% O2 + 5% CO2 determined higher b* values and starch contents to the slices of Peruvian carrots as compared with the

  9. Benefits from Bio and organic fertilization by cucumber (Cucumis Sativus) with application of 15N stable isotope

    International Nuclear Information System (INIS)

    Galal, Y. G. M.; Soliman, S. M.; Ahmed, F. A.; El-Sherbiny, A. E. A.; Dahdouh, S. M.

    2012-12-01

    Benefits from bio and organic fertilizer were evaluated under cucumber (Cucumis Sativus) crop grown on sandy soil at a field scale. The experiment was conducted under drip irrigation system. Fertilization treatment indicated that the combination of 50% mineral fertilizer (MF) + 50% organic compost (OC) was superior over all other fertilization treatment when the fresh weight of cucumber biomass or fruits was considered. It means that half of the recommended dose of of mineral fertilizer is enough to meet the requirement of cucumber crop when supplemented with organic compost. Nitrogen derived from mineral fertilizer (Ndff) by cucumber at different plant growth stages was significantly affected by the rate of addition and enhanced with microbial inoculation. Arbuscular mycorrhizea (AMF) was superior over Azospirillum and Rhizobium inoculations. The enhancement of Ndff uptake by plants was more pronounced at the fruit stage than at vegetative, flowering and hay growth stages. The highest values of Ndfa were induced by Rhizobium at hay stage followed by fruit. Similar trend, but to different extents was noticed with AMF and Azospirillum inoculum s. Most of nitrogen derived from compost (Ndfc) was occurred by addition of 50% MF + 50% Oc. Rhizobium and AMF were more effective than Azospirilum. High quantities of Ndfc were recognized at hay stage compared to other growth stages.The efficient use of mineral fertilizer-N (%NUE) was increased by addition of half:half mineral and organic fertilizer. Similarly, it seems that microbial inoculation in general has a synergistic effect on enhancement of %NUE. Higher NUE occurred at hay growth stage than others. (Author)

  10. Investigation of the Use of "Cucumis Sativus" for Remediation of Chromium from Contaminated Environmental Matrices: An Interdisciplinary Instrumental Analysis Project

    Science.gov (United States)

    Butler, Lynsey R.; Edwards, Michael R.; Farmer, Russell; Greenly, Kathryn J.; Hensler, Sherri; Jenkins, Scott E.; Joyce, J. Michael; Mann, Jason A.; Prentice, Boone M.; Puckette, Andrew E.; Shuford, Christopher M.; Porter, Sarah E. G.; Rhoten, Melissa C.

    2009-01-01

    An interdisciplinary, semester-long project is presented in which students grow Cucumis sativus (cucumber) plants from seeds and study the ability of the plants to remediate a heavy metal from contaminated soil or water or both. Phytoremediation strategies for environmental cleanup are presented as possible alternatives to chemical based clean-up…

  11. Preliminarily measurement and analysis of sawing forces in fresh cadaver mandible using reciprocating saw for reality-based haptic feedback.

    Science.gov (United States)

    Yua, Dedong; Zhengb, Xiaohu; Chenc, Ming; Shend, Steve G F

    2012-05-01

    The aim of the study was to preliminarily measure and analyze the cutting forces in fresh Chinese cadaver mandible using a clinically widely used reciprocating saw for reality-based haptic feedback. Eight mandibles were taken from fresh Chinese cadavers, 4 females and 4 males, aged between 59 and 95 years. A set of sawing experiments, using a surgery Stryker micro-reciprocating saw and Kistler piezoelectric dynamometer, was carried out by a CNC machining center. Under different vibration frequencies of saw and feeding rates measured from orthognathic surgery, sawing forces were recorded by a signal acquisition system. Remarkably different sawing forces were measured from different cadavers. Feed and vibration frequency of the reciprocating saw could determine the cutting forces only on 1 body. To reduce the impact of bone thickness changes on the cutting force measurements, all the cutting force data should be converted to the force of unit cutting length. The vibration frequency of haptic feedback system is determined by main cutting forces. Fast Fourier transform method can be used to calculate the frequency of this system. To simulate surgery in higher fidelity, all the sawing forces from the experiment should be amended by experienced surgeons before use in virtual reality surgery simulator. Sawing force signals of different ages for force feedback were measured successfully, and more factors related to the bone mechanical properties, such as bone density, should be concerned in the future.

  12. Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit.

    Science.gov (United States)

    Salinas-Hernández, Rosa María; González-Aguilar, Gustavo A; Tiznado-Hernández, Martín Ernesto

    2015-01-01

    Sensory evaluation is the ideal tool for shelf-life determination. With the objective to develop an easy shelf-life indicator, color (L*, a*, b*, chroma and hue angle), total soluble solids (TSS), firmness (F), pH, acidity, and the sensory attributes of appearance, brightness, browning, odor, flavor, texture, color, acidity and sweetness were evaluated in fresh cut mangoes (FCM) stored at 5, 10, 15 and 20 °C. Overall acceptability was evaluated by consumers. Correlation analysis between sensory attributes and physicochemical variables was carried out. Physicochemical cut-off points based on sensory attributes and consumer acceptability was obtained by regression analysis and utilized to estimate FCM shelf-life by kinetic models fitted to each variable. The validation of the model was done by comparing the shelf life estimated by kinetic models and consumers. It was recorded large correlations between appearance, brightness, and color with L*; appearance and color with chroma and hue angle; sweetness and flavor with TSS, and between F and texture. The shelf life estimated based on consumer using a 9 point hedonic scale was in the range of 10-12, 2.3-2.6, 1.3-1.5 and 1.0-1.1 days for 5, 10, 15 and 20 °C. It was recorded large correlation coefficients between the shelf life estimated by consumer acceptability scores and physicochemical variables. Kinetic models based on physicochemical variables showed a tendency to overestimate the shelf life as compared with the models bases on the sensory attributes. It was concluded that physicochemical variables can be used as a tool to estimate the FCM shelf life.

  13. Efficacy of chlorine dioxide on Escherichia coli inactivation during pilot-scale fresh-cut lettuce processing

    NARCIS (Netherlands)

    Banach, J.L.; Overbeek, van L.S.; Nierop Groot, M.N.; Zouwen, van der P.S.; Fels-Klerx, van der H.J.

    2018-01-01

    Controlling water quality is critical in preventing cross-contamination during fresh produce washing. Process wash water (PWW) quality can be controlled by implementing chemical disinfection strategies. The aim of this study was to evaluate the pilot-scale efficacy of chlorine dioxide (ClO2) during

  14. Improving the Keeping Quality and Vase Life of Cut Alstroemeria Flowers by Pre and Post-harvest Salicylic Acid Treatments

    Directory of Open Access Journals (Sweden)

    Elnaz SOLEIMANY-FARD

    2013-08-01

    Full Text Available Keeping quality and length of vase life are important factors for evaluation of cut flowers quality, for both domestic and export markets. Studding the effect of pre- and post-harvest salicylic acid applications on keeping quality and vase life of cut alstroemeria flowers during vase period is the approach taken. Aqueous solutions of salicylic acid at 0.0 (with distilled water, 1, 2 and 3 mM were sprayed to run-off (approximately 500 mL per plant, about two weeks before flowers harvest. The cut flowers were harvested in the early morning and both of cut flowers treated (sprayed and untreated were kept in vase solutions containing salicylic acid at 0.0 (with distilled water, 1, 2 and 3 mM. Sucrose at 4% was added to all treatments as a base solution. The changes in relative fresh weight, water uptake, water loss, water balance, total chlorophyll content and vase life were estimated during vase period. The results showed that the relative fresh weight, water uptake, water balance, total chlorophyll content and vase life decreased significantly while the water loss increased significantly during experiment for all treatments. A significant difference between salicylic acid and control treatments in all measured parameters is observed. During vase period, the salicylic acid treatments maintained significantly a more favourable relative fresh weight, water uptake, water balance, total chlorophyll content and supressed significantly water loss, as compared to control treatment. Also, the results showed that the using salicylic acid increased significantly the vase life cut alstroemeria flowers, over control. The highest values of measured parameters were found when plants were treated by pre + post-harvest application of salicylic acid at 3 mM. The result revealed that the quality attributes and vase life of cut alstroemeria flowers were improved by the use of salicylic acid treatment.

  15. Evaluation of HACCP system implementation on the quality of mixed fresh-cut salad prepared in a university canteen: a case study.

    Science.gov (United States)

    Osimani, Andrea; Aquilanti, Lucia; Clementi, Francesca

    2015-01-01

    The increasing awareness that foods can represent vehicles for health risk factors has caused scientists and public authorities to multiply their efforts to reduce these risks to within acceptable limits. Nevertheless, some challenging issues still remain unsolved and new ones have recently emerged, such as the increase in outbreaks of foodborne diseases originating from the consumption of meals at catering facilities. The study described in this article was aimed at evaluating the microbiological quality of mixed fresh-cut salads at an Italian university canteen operating in conformity with the hazard analysis and critical control point (HACCP) system. The effectiveness of the preventive and corrective measures taken was also assessed with respect to the frequency of unsatisfactory salad samples. During the investigation, E. coli, Salmonella spp., and Listeria monocytogenes were never detected. By contrast, a high number of samples exceeded the mandatory or suggested limits for food processing hygiene (in terms of mesophilic aerobes, coliforms, Staphylococcus aureus, Bacillus cereus, and sulfite-reducing clostridia counts). Despite the introduction of a series of preventive and corrective actions, the results were only partially satisfactory; this was most likely due to the impossibility of having available an adequate level of human resources that are indispensable to correctly putting the HACCP procedures into daily practice.

  16. Effects of planting date and plant density on crop growth of cut chrysanthemum

    NARCIS (Netherlands)

    Lee, J.H.; Heuvelink, E.; Challa, H.

    2002-01-01

    The effects of planting date (season) and plant density (32, 48 or 64 plants m-2) on growth of cut chrysanthemum (Chrysanthemum (Indicum group)) were investigated in six greenhouse experiments, applying the expolinear growth equation. Final plant fresh and dry mass and number of flowers per plant

  17. Modeling transfer of Escherichia coli O157:H7 and Listeria monocytogenes during preparation of fresh-cut salads: impact of cutting and shredding practices.

    Science.gov (United States)

    Zilelidou, Evangelia A; Tsourou, Virginia; Poimenidou, Sofia; Loukou, Anneza; Skandamis, Panagiotis N

    2015-02-01

    Cutting and shredding of leafy vegetables increases the risk of cross contamination in household settings. The distribution of Escherichia coli O157:H7 and Listeria monocytogenes transfer rates (Tr) between cutting knives and lettuce leaves was investigated and a semi-mechanistic model describing the bacterial transfer during consecutive cuts of leafy vegetables was developed. For both pathogens the distribution of log10Trs from lettuce to knife was towards low values. Conversely log10Trs from knife to lettuce ranged from -2.1 to -0.1 for E. coli O157:H7 and -2.0 to 0 for L. monocytogenes, and indicated a more variable phenomenon. Regarding consecutive cuts, a rapid initial transfer was followed by an asymptotic tail at low populations moving to lettuce or residing on knife. E. coli O157:H7 was transferred at slower rates than L. monocytogenes. These trends were sufficiently described by the transfer-model, with RMSE values of 0.426-0.613 and 0.531-0.908 for L. monocytogenes and E. coli O157:H7, respectively. The model showed good performance in validation trials but underestimated bacterial transfer during extrapolation experiments. The results of the study can provide information regarding cross contamination events in a common household. The constructed model could be a useful tool for the risk-assessment during preparation of leafy-green salads. Copyright © 2014 Elsevier Ltd. All rights reserved.

  18. Estimativa do plastocrono em meloeiro (Cucumis melo L. cultivado em estufa plástica em diferentes épocas do ano

    Directory of Open Access Journals (Sweden)

    Streck Nereu Augusto

    2005-01-01

    Full Text Available O meloeiro (Cucumis melo L. é uma hortaliça de alto valor econômico. A emissão de nós é um componente importante em modelos matemáticos de simulação do crescimento e desenvolvimento de culturas de hábito de crescimento decumbente como o meloeiro e outras cucurbitáceas. A emissão de nós pode ser calculada utilizando-se o conceito do plastocrono, que é o intervalo de tempo entre o aparecimento de nós sucessivos em uma haste de dicotiledôneas. Quando a soma térmica é usada como medida de tempo fisiológico em plantas, o plastocrono tem como unidades degreesC dia nó-1. Estudos anteriores mostraram que o plastocrono em meloeiro varia com o genótipo e a época de cultivo. Este trabalho teve por objetivo estimar o plastocrono em meloeiro transplantado em diferentes épocas de cultivo no interior de estufa plástica. Foram realizadas 12 épocas de semeadura e transplante no interior de uma estufa plástica de 10m X 25m, coberta com polietileno transparente de baixa densidade, localizada no Campo Experimental do Departamento de Fitotecnia da Universidade Federal de Santa Maria, RS. O híbrido utilizado foi o HY-MARK (grupo Cantaloupe. Em 12 plantas etiquetadas por época de transplante, contou-se o número de nós visíveis (NN na haste principal da planta duas vezes por semana. A soma térmica diária (STd, degreesC dia foi calculada levando-se em conta as temperaturas cardinais de aparecimento de nós em meloeiro (10, 34 e 45degreesC. A soma térmica acumulada (STa, degreesC dia, a partir da data de transplante das plântulas, foi calculada somando-se a STd. O plastocrono foi calculado como sendo o inverso do coeficiente angular da regressão linear entre NN e STa para cada época. O plastocrono calculado variou entre as épocas de cultivo de 13,4 a 21,8degreesC dia nó-1, com um valor médio de 18,6 (?2,3degreesC dia nó-1. Esta diferença de plastocrono entre as épocas de cultivo pode representar vários dias do calendário civil

  19. Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya (Annona cherimola Mill. Efecto del Momento de Cosecha y L-Cisteína como un Antioxidante en el Pardeamiento de Pulpa de Chirimoya (Annona cherimola Mill. Precortada

    Directory of Open Access Journals (Sweden)

    Reinaldo Campos-Vargas

    2008-09-01

    Full Text Available Browning development is the most important factor limiting the quality of fresh-cut cherimoya (Annona cherimola Mill.. However, there is little information available about its causes and methods of control. The effectiveness of L-cysteine (0.125, 0.25 and 0.5% in fresh-cut cherimoya harvested on two occasions (October and November and stored for 6 and 12 days at 0 °C was studied. In order to understand the biological basis of browning, polyphenol oxidase (PPO enzyme activity and total phenolic content in fresh-cut pieces were measured. Quality measurements and sensory analysis indicated that 0.5% L-cysteine was somewhat effective in reducing browning development, without affecting other quality attributes. In terms of physiological parameters, PPO activity did not show differences between mature (at harvest and ripe fruit (at processing in both harvest times, but cherimoya fruits picked in November presented lower PPO activity than fruit from October. In general, PPO activity and total phenolic content of L-cysteine treated fruits did not show consistent differences with untreated fruit at 6 or 12 days at 0 °C. PPO activity analyses demonstrated that PPO activity was higher in the outer part of cherimoya flesh compared to the middle or inner sector. These results would support the possibility of using L-cysteine as a postharvest treatment to reduce browning development in fresh-cut cherimoya.El desarrollo de pardeamiento es uno de los factores limitantes en la calidad de chirimoya (Annona cherimola Mill. precortada (fresh-cut. No obstante, existe poca información disponible en relación a sus causas y métodos de control en esta fruta. Se estudió la efectividad de L-cisteína (0,125; 0,25 y 0,5% en chirimoya precortada cosechada en dos oportunidades (octubre y noviembre y almacenada por 6 y 12 días a 0 ºC. Con el objetivo de conocer las bases biológicas del pardeamiento, se estudió la actividad de polifenol oxidasa (PPO y contenido de

  20. Characteristics and composition of cucumis melo seed oil

    International Nuclear Information System (INIS)

    Mushtaq, S.; Batool, F.; Akhtar, T.; Tariq, M.I.

    2011-01-01

    A comprehensive characterization study was carried out on Cucumis melo seed oil, in order to evaluate its suitability as an edible vegetable oil. The oil was extracted by sohxlet apparatus using n-hexane as solvent that produced a yield of 47.33% (w/w). The oil was found to have light yellow colour and an agreeable odour, showing density up to 0.728 g/cm/sup 3/. The values of refractive index, iodine number and saponification number came out to be 1.466 (at 25 deg. C), 135.6 g/100 g and 301.6 mg KOH/100 g, respectively. GC-analysis gave total unsaturation content of 64.9% with linolenic acid (C18:3) being the predominant showing a proportion of 43.4%, followed by heptadecanoic acid (C17:0) with 23.1% and palmitic acid (C16:0) with 8.7%. The physicochemical properties of this oil are highly comparable to those of soybean and sunflower oils. Therefore, the test melon seed-oil could be developed into different commercial products to serve as an alternate vegetable oil in region like Pakistan, where this melon grows abundantly. (author)

  1. The Effect of Microwave Radiation on Prickly Paddy Melon (Cucumis myriocarpus

    Directory of Open Access Journals (Sweden)

    Graham Brodie

    2012-01-01

    Full Text Available The growing list of herbicide-resistant biotypes and environmental concerns about chemical use has prompted interest in alternative methods of managing weeds. This study explored the effect of microwave energy on paddy melon (Cucumis myriocarpus plants, fruits, and seeds. Microwave treatment killed paddy melon plants and seeds. Stem rupture due to internal steam explosions often occurred after the first few seconds of microwave treatment when a small aperture antenna was used to apply the microwave energy. The half lethal microwave energy dose for plants was 145 J/cm2; however, a dose of at least 422 J/cm2 was needed to kill seeds. This study demonstrated that a strategic burst of intense microwave energy, focused onto the stem of the plant is as effective as applying microwave energy to the whole plant, but uses much less energy.

  2. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type.

    Science.gov (United States)

    Claus, James R; Du, Chen

    2013-11-01

    Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19d; frozen, 39d). Fresh NEF increased (PMeat age influenced NEF color. Intact NEF maintained acceptable red color throughout display. Residual nitrite and nitrate associated with fresh NEF and nitrate in NEF cooked LL were found (Pmeat age and muscle differences. NEF packaging has potential to extend fresh beef color display life. NEF appears to offer the opportunity to display bright red beef in frozen display by limiting typical effects of photooxidation. Copyright © 2013 Elsevier Ltd. All rights reserved.

  3. Inactivation of E.coli in pre-cut mixed vegetables and S. typhimirium in mixed fruits by gamma radiation : Determination of D”10 Value

    International Nuclear Information System (INIS)

    Tolentino, Levelyn Mitos; De Guzman, Zenaida M.; Cobar, Ma. Lucia C.; Abrera, Gina B.; Diano, Gilbert T.

    2015-01-01

    Raw fruits and vegetables have been known to harbor pathogenic microorganisms such as Escherichia coli and Salmonella typhimurium. Associated diseases upon ingestion of contaminated fruits and vegetables include, but not limited to stomach cramps, diarrhea, vomiting and even kidney failure. Irradiation technology was proven to be an effective way of reducing and controlling pathogenic microorganisms in fruits and vegetables. The study was conducted to determine the D10 value of E.coli and S. typhimurium in pre-cut mixed vegetables and pre-cut mixed fruits, respectively, as an indicator of the effectiveness of gamma irradiation as an alternative treatment to improve the microbial safety and quality of fresh vegetables and fruits E. coli ATCC no.25922 and S. typhimurium ATCC No. 14028 were inoculated separately in ten (10) mL tryptic soy broth and incubated for 24 hrs at 37oC. Twenty five (25) grams of fresh pre-cut vegetables and pre-cut mixed fruits were inoculated separately with 0.5 mL cultured E. coli and 0.2 mL cultured S. typhimurium, respectively. The E. coli strains in fresh vegetable were exposed to irradiation doses of 0.2 to 0.8kGy. The samples were analyzed by making serial dilutions in sterile phosphate buffer using a petrifilm and tryptic soy agar according to the standards methodology describe in Bacteriological Analytical Manual (BAM). The D10 value of E. coli and S. typhimurium in fresh vegetables and mixed fruits were determined using linear regression analysis of the radiation dose with the log cfu/gm. The calculated D10 value ranged from 0.19 ± 0.02kGy and 0.22 ± 0.01kGy for pre-cut mixed vegetables and pre-cut mixed fruits, respectively. The results translate to irradiation dose of 1.0 kGy (5D10) to inactivate E. coli and S. typhimurium in mixed vegetables and fruits. (author)

  4. Effects of gamma irradiation, modified atmosphere packaging and delay of irradiation on quality of fresh-cut iceberg letuce

    Science.gov (United States)

    The study was conducted to investigate the effect of modified atmosphere packaging (MAP) and delay of irradiation application on the quality of cut Iceberg lettuce. Overall visual quality and tissue browning of cut lettuce were evaluated using a scale of 9-1 while texture was analyzed instrumentally...

  5. Qualidade de tangerina 'poncã' minimamente processada, armazenada a 5°c Quality of fresh-cut 'Poncã' Tangerine, stored at 5°C

    Directory of Open Access Journals (Sweden)

    Daniella Moreira Pinto

    2007-08-01

    Full Text Available Com o presente trabalho, objetivou-se analisar o comportamento da Tangerina 'Poncã' minimamente processada armazenada a 5ºC. O experimento foi executado no Laboratório de Pós-Colheita de Frutas e Hortaliças do Departamento de Ciência dos Alimentos da Universidade Federal de Lavras MG. As frutas foram lavadas com detergente neutro e sanificadas com hipoclorito de sódio a 200 ppm por 15 minutos, descascadas, embaladas e resfriadas imediatamente a 5ºC. Foi utilizado um delineamento inteiramente casualizado simples, com 3 repetições e 3 frutas por parcela experimental. A influência de 5 níveis do fator tempo (0, 3, 6, 9 e 12 dias foi avaliada. A qualidade das frutas foi analisada a partir das seguintes variáveis: perda de massa, rendimento em suco, concentração de O2 e CO2 no interior das embalagens, valores L*, a* e b*, pH, acidez titulável, sólidos solúveis, beta-caroteno e vitamina C. A temperatura de 5°C foi adequada no armazenamento de Tangerina 'Poncã' minimamente processada, baseado nas pequenas modificações na cor, acidez titulável, sólidos solúveis, perda de massa e rendimento do suco, embora, perdas nos teores de vitamina C (34,07% e beta-caroteno (42,75% tenham sido observadas.The objective of the work was to analyze the behavior of the fresh-cut 'Poncã' Tangerine stored 5ºC. The experiment was carried out in the Postharvest Fruit and Vegetables Laboratory of the Food Science Department / Federal University of Lavras - Brazil. The fruit were washed with neutral detergent and sanitized with sodium hipochlorite 200ppm for 15 minutes, peeled, packed and immediately cooled at 5ºC. It was used a fully randomly design, with 3 replications and 3 fruits per plote. The influence of 5 levels of the factor time (0, 3, 6, 9 and 12 days was evaluated. The quality of the fruit was analyzed based in the following variable: mass loss, juiciness, concentration of O2 and CO2 into the packages, L *, a* and b * values, p

  6. Pembuatan Fruit Leather dari Campuran Buah Sirsak (Annoma Muricata L.)dan Buah Melon (Cucumis Melo L.)

    OpenAIRE

    Risti, Andika Pranata; Herawati, Netti

    2017-01-01

    Theaim of this study wasto get the best treatment fruit leather from mixed soursop (Annoma muricata L.) and melon (Cucumis melo L.). The study used a Complete Randomized Design (CRD) with 6 treatments and 3 replications.The treatments were SM1 (soursop 100 : melon 0), SM2 (soursop80 : melon 20), SM3 (soursop60 : melon40), SM4 (soursop40 : melon60) SM5 (soursop20 : melon80) and SM6 (soursop 0 : melon 100). The data were analyzed statistically using ANOVA and DNMRT at 5%. Thestudyshowed that ...

  7. An innovative apparatus provided with a cutting auger for producing short logs for biomass energy from fast-growing tree species

    Energy Technology Data Exchange (ETDEWEB)

    Colorio, G.; Tomasone, R.; Cedrola, C.; Pagano, M.; Pochi, D.; Fanigliulo, R.; Sperandio, G. [Council for Research in Agriculture, Agricultural Engineering Research Unit, Rome (Italy)

    2010-07-01

    This paper reported on a new cutting mechanism that cuts fresh wood into small pieces instead of wood chips in order to avoid the problem of fermentation that occurs in storage. The prototype cutting device performs a gradual and oblique cut. It consists of a large auger in which a knife is inserted on the outer edge of the helicoid. Tree trunks up to 20 cm in diameter are fed perpendicularly into the machine and are pushed along the axis where slices are cut off against a fixed sharp-edged counter blade. The cylinder enclosing the auger is the main frame of the machine, and is closed at one end, where a heavy flywheel delivers the energy coming from the tractor's power take-off (PTO). The wood pieces ranging in length from 4 to 19 cm exit through the opposite end. The auger is 700 mm in diameter with a 300 mm pitch spacing. The logs are pushed into the machine by counter-rotating rollers placed in the feed funnel. Tests were conducted to determine the operative performance and power requirements of the machine. The cutting method requires less power compared to wood chipping machines. Work capacity is greater when producing slices instead of chips and the system produces less noise and fewer vibrations. The auger reaches a constant velocity of 200 RPM and can easily cut fresh wood of different species.

  8. Harvest maturity and post-processing dip to improve quality of fresh-cut carambola fruit

    Science.gov (United States)

    'Arkin' carambola (Averrhoa carambola L.) fruit harvested at color break or full yellow stage were washed with or without an alkaline solution (pH 13.5), cut to 1 cm thick slices, dipped in calcium ascorbate (Ca ASA), ascorbic acid (ASA) or water, and packaged in perforated clamshells for up to 14 d...

  9. Métodos de conservação aplicados a melão minimamente processado Conservation methods applied to fresh-cut melon

    Directory of Open Access Journals (Sweden)

    Anaí Peter Batista

    2013-05-01

    Full Text Available O objetivo desta revisão é apresentar alguns métodos de conservação que podem ser utilizados para prolongar a vida útil do melão minimamente processado. Dentre os métodos, serão abordados revestimento comestível, irradiação, antimicrobianos naturais, antioxidantes, agentes de firmeza, atmosfera modificada, branqueamento, luz ultravioleta e alta pressão. Dependendo do método pode haver redução das alterações associadas ao processo mínimo do melão, como a perda de água, alteração da cor e firmeza, alteração do metabolismo e crescimento de micro-organismos, sendo o resultado muitas vezes dependente da cultivar do melão utilizado.The objective of this review is to present some conservation methods that can be used to prolong the life of fresh-cut melon. Among the methods, edible coating, irradiation, natural antimicrobials, antioxidants, firmness agent, modified atmosphere, whitening, ultraviolet light and high pressure will be discussed. Depending on the method, the changes associated to minimum process of melon, such as water loss, change in color and firmness, change in the metabolism and growth of micro-organisms can be reduced and the result is often dependent on the melon cultivar used.

  10. Atividade respiratória e evolução de etileno em alface crespa minimamente processada armazenada sob duas temperaturas Respiratory activity and ethylene evolution of fresh-cut crisphead lettuce stored under two temperatures

    Directory of Open Access Journals (Sweden)

    Leonora Mansur Mattos

    2008-12-01

    Full Text Available O processamento mínimo de hortaliças envolve operações que ocasionam diversas alterações metabólicas no tecido processado, como elevação da atividade respiratória e evolução de etileno. A respiração é um processo complexo pelo qual reações químicas oxidam compostos orgânicos a dióxido de carbono e água para produção de energia. O aumento na evolução de etileno é, também, de extrema importância e pode ser observado em hortaliças submetidas ao processamento mínimo. No presente trabalho, estudaram-se efeitos fisiológicos desencadeados pelo processamento mínimo de alface (Lactuca sativa L., visando conhecer a melhor temperatura de armazenamento bem como o estresse causado pelo processamento mínimo afeta o produto. Verificou-se que, logo após o processamento mínimo, as taxas respiratórias eram estatisticamente diferentes para os materiais processados a 5 e 10 mm e folha inteira, tanto na temperatura de 5 ºC quanto a 10 ºC. Verificou-se que o armazenamento a 5 ºC reduziu de forma mais rápida o metabolismo respiratório quando se comparou com o armazenamento a 10 ºC. O perfil das curvas de atividade respiratória e evolução de etileno da alface processada a 10 mm foi o mesmo para as duas temperaturas estudadas, diferindo apenas nos valores, que foram mais altos, conforme esperado, para a temperatura de 10 ºC. No armazenamento à temperatura de 5 ºC, pôde-se observar a redução da evolução de etileno para o material processado a 10 mm, mas não para o processado a 5 mm, nas duas primeiras horas após o processamento mínimo. A melhor temperatura para o armazenamento da alface minimamente processada foi de 5 ºC e o produto processado como folha inteira apresentou menor taxa respiratória e elevação de etileno.Fresh-cut technology involves many operations that might cause metabolic alterations in the processed tissue such as increase in respiration rate and ethylene evolution. Respiration is a complex

  11. Experimental investigations and finite element simulation of cutting heat in vibrational and conventional drilling of cortical bone.

    Science.gov (United States)

    Wang, Yu; Cao, Meng; Zhao, Xiangrui; Zhu, Gang; McClean, Colin; Zhao, Yuanyuan; Fan, Yubo

    2014-11-01

    Heat generated during bone drilling could cause irreversible thermal damage, which can lead to bone necrosis or even osteomyelitis. In this study, vibrational drilling was applied to fresh bovine bones to investigate the cutting heat in comparison with conventional drilling through experimental investigation and finite element analysis (FEA). The influence of vibrational frequency and amplitude on cutting heat generation and conduction were studied. The experimental results showed that, compared with the conventional drilling, vibrational drilling could significantly reduce the cutting temperature in drilling of cortical bone (P<0.05): the cutting temperature tended to decrease with increasing vibrational frequency and amplitude. The FEA results also showed that the vibrational amplitude holds a significant effect on the cutting heat conduction. Copyright © 2014 IPEM. Published by Elsevier Ltd. All rights reserved.

  12. Qualidade de palmito pupunha minimamente processado: aplicação de antioxidantes Quality of fresh cut pupunha palm cabbage: application of antioxidants

    Directory of Open Access Journals (Sweden)

    Marisa Carvalho Botelho

    2010-10-01

    Full Text Available Objetivou-se, neste trabalho, a avaliação de antioxidantes na prevenção do escurecimento e na manutenção da qualidade de palmito pupunha minimamente processado armazenado a 5º C (± 1º C e 90% ± 5% UR. Os palmitos foram adquiridos no município de Coqueiral (MG, lavados em água corrente e detergente neutro, sanificados com hipoclorito de sódio 200 mg L-1 por 15 min, processados em rodelas de 1 cm de espessura, sanificados com hipoclorito de sódio 100 mg L-1 por 10 min e submetidos aos seguintes tratamentos: controle, cisteína 0,5%, ácido cítrico 0,5% e cisteína 0,5% + ácido cítrico 0,5%. Posteriormente, foram acondicionados em embalagens rígidas de polipropileno, armazenados por 12 dias a 5º C (± 1º C e 90% ± 5% UR. O delineamento experimental foi inteiramente causalizado em fatorial 4x7 (4 tratamentos e 7 tempos de armazenamento com 3 repetições. O palmito sem tratamento apresentou vida útil de oito dias. O tratamento com cisteína 0,5% foi o que melhor manteve a qualidade de palmito pupunha (Bactris gasipaes Kunth minimamente processado, caracterizando um produto com menores valores e menos oscilações de a* e b*, manutenção da firmeza e da acidez titulável ao longo do armazenamento, redução da atividade da peroxidase e manutenção da qualidade do produto durante o período avaliado.The objective of this work was to evaluate the role antioxidants in preventing both browning and quality maintenance of fresh cut pupunha palm cabbage stored at 5º C (± 1º C and 90% ± 5% RH. The pupunha palm cabbages were purchased in the town of Coqueiral (MG, washed in running water and neutral detergent, sanitized with 200 mg L-1 sodium hypochlorite for 15 min, processed into 1cm-thick rings, sanitized with 100 mg L-1 sodium hypochlorite for 10 min and submitted to the following treatments: control, 0.5% cysteine, 0.5% citric acid and 0.5% cysteine + 0.5% citric acid. Afterwards, they were packed into stiff polypropylene

  13. Quality characteristics of fried lamb nuggets from low-value meat cuts

    DEFF Research Database (Denmark)

    Medina, Milagros; Antequera, Teresa; Ruiz Carrascal, Jorge

    2015-01-01

    This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (−20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content...... storage and subsequent final frying. Nuggets with a higher proportion of flank also showed lower shear force values. However, nuggets with both formulations showed similar sensory acceptance. Freezing storage of lamb meat nuggets for two months increased the levels of lipid oxidation indicators, but again...... not to a level high enough to influence the sensory perception by consumers. So that, frozen nuggets from both formulations showed similar consumer acceptance to freshly produced ones with quite good scores (3.46–3.86 out of 5). Thus, low-value lamb cuts are suitable for being processed into highly acceptable...

  14. Study of Bokashi’s Type and Dosages to Growth and Harvest Yield Honey Dews (Cucumis Melo L. In Low Land

    Directory of Open Access Journals (Sweden)

    Ana Amiroh

    2016-12-01

    Full Text Available Recently, most cultivation and planting of Melon (Cucumis melo L. by farmers using inorganic fertilizers with an excessive dosage, and this causes the lowland productivity decrease with consequent. The soil organic matter decreased as low as time increasing. Application and using of mature organic matter are an alternative to solve these problems in order the lowland become more conducive and productive for growth of melon. But increasing pests and diseases attaching to the plants may caused by adding immature organic matters into soil. Sources to make bokashi like as paddy straw and water hyacinth is immense but it’s not yet used. This research was aimed to study, know and usage of paddy straw and water hyacinth bokashi’s on melon growing at lowland. Experiment was conducted at Lowland Experiment Station of Agricultural Faculty, Brawijaya, in Jatikerto Village, Kromengan Distric, Malang, from April-June 2015. Experiment was applied in a Randomized Block Design (RBD with double factors Types and Dosages of Bokashis. There is seven combinations of treatment with three replications, each treatment consisted four individual plants. Result showed there is significant difference between types and dosages of bokashi on plant length at 28, 35, 42 dan 49 days after planting (d,a,p respectively. The significant difference between treatment also shown by leaf area at 28 - 49 (d.a.p.. Application of paddy straw bokashi was better than hyacinth bokashi on melon growth. The best yield shows that by using paddy straw bokashi with 5 ton/ha of dosage gives melon with 2,56 kg /plant fresh weight.

  15. Reação de genótipos de meloeiro a Myrothecium Reaction of melon genotypes to Myrothecium roridum

    Directory of Open Access Journals (Sweden)

    Marissônia A Noronha

    2006-12-01

    Full Text Available A expansão da cultura do meloeiro (Cucumis melo L. no Nordeste brasileiro tem favorecido a ocorrência de doenças como o cancro-de-mirotécio, causado pelo fungo Myrothecium roridum. Visando selecionar genótipos com potencial de utilização nos programas de melhoramento e/ou no manejo integrado da doença, foram avaliados 150 genótipos de meloeiro. Plantas com 22 dias de idade, desenvolvidas em casa de vegetação, foram feridas no colo e inoculadas com uma suspensão do patógeno (3x10(6 conídios/ml. As avaliações foram realizadas diariamente, até seis dias após a retirada da câmara úmida, com o auxílio de uma escala descritiva de notas de 0 a 4. Com os dados da última avaliação, os genótipos foram distribuídos em cinco classes de reação à doença. Nenhum genótipo foi imune ou altamente resistente ao patógeno, enquanto 26,7% foram medianamente resistentes (MR e 73,3% foram suscetíveis (S ou altamente suscetíveis (AS. Esses resultados evidenciam a dificuldade na obtenção de fontes com elevados níveis de resistência a M. roridum. Os grupos Cantaloupe, Charentais, Gália e 'Indefinido' apresentaram a maior freqüência de genótipos com a reação MR e a menor freqüência de genótipos AS. A maioria dos genótipos dos grupos Valenciano Verde (66,7%, Cantaloupe (57,4%, Gália (60,0% e 'Indefinido' (53,8% foram S. Os genótipos 'PI 420149', 'Caroline', 'A3', 'Chilton' e 'PS-1 Pele de Sapo' apresentaram os menores valores de severidade final da doença e mostraram-se promissoras fontes de resistência ao patógeno e devem ser preferidos sob condições favoráveis à doença.The expansion of the melon (Cucumis melo L. fields in the Brazilian Northeast favored the occurrence of diseases such as the Myrothecium stem canker caused by the fungus Myrothecium roridum. In order to select genotypes with potential use in genetic breeding programs and in integrated disease management, 150 melon genotypes were evaluated. Twenty

  16. Reduction of radiation injury of fresh agricultural products by saccharide

    International Nuclear Information System (INIS)

    Todoroki, Setsuko; Hayashi, Toru

    1999-01-01

    Radiation exposure has been paid attention as an alternative technique of methylbromide to protect agricultural products against insects. However, it has been pointed out that radiation at a dose lower than 300-400 Gy necessary for insecticidal effects might produce damages in fresh agricultural products. To reduce such radiation damages, radiation sensitivities of various fresh products were determined to clarify whether sugar treatment is effective for reduction of damages. Further, the timing of the treatment and its influence on the metabolism of agricultural product were investigated. When sucrose was added to a cut flower of chrysanthemum via water before and during irradiation, the withering time of its leaves and flowers was earlier than that of the untreated product, whereas continuous administration of sucrose after radiation exposure caused to lengthen the flower's life and delay the leave's yellowing. Thus, it was indicated that continuous sugar supply after irradiation was effective for prevention of radiation damages. (M.N.)

  17. Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water.

    Science.gov (United States)

    Buchholz, Annemarie L; Davidson, Gordon R; Marks, Bradley P; Todd, Ewen C D; Ryser, Elliot T

    2012-11-01

    Escherichia coli O157:H7 contamination of fresh-cut leafy greens has become a public health concern as a result of several large outbreaks. The goal of this study was to generate baseline data for E. coli O157:H7 transfer from product-inoculated equipment surfaces to uninoculated lettuce during pilot-scale processing without a sanitizer. Uninoculated cored heads of iceberg and romaine lettuce (22.7 kg) were processed using a commercial shredder, step conveyor, 3.3-m flume tank with sanitizer-free tap water, shaker table, and centrifugal dryer, followed by 22.7 kg of product that had been dip inoculated to contain ∼10(6), 10(4), or 10(2) CFU/g of a four-strain avirulent, green fluorescent protein-labeled, ampicillin-resistant E. coli O157:H7 cocktail. After draining the flume tank and refilling the holding tank with tap water, 90.8 kg of uninoculated product was similarly processed and collected in ∼5-kg aliquots. After processing, 42 equipment surface samples and 46 iceberg or 36 romaine lettuce samples (25 g each) from the collection baskets were quantitatively examined for E. coli O157:H7 by direct plating or membrane filtration using tryptic soy agar containing 0.6% yeast extract and 100 ppm of ampicillin. Initially, the greatest E. coli O157:H7 transfer was seen from inoculated lettuce to the shredder and conveyor belt, with all equipment surface populations decreasing 90 to 99% after processing 90.8 kg of uncontaminated product. After processing lettuce containing 10(6) or 10(4) E. coli O157:H7 CFU/g followed by uninoculated lettuce, E. coli O157:H7 was quantifiable throughout the entire 90.8 kg of product. At an inoculation level of 10(2) CFU/g, E. coli O157:H7 was consistently detected in the first 21.2 kg of previously uninoculated lettuce at 2 to 3 log CFU/100 g and transferred to 78 kg of product. These baseline E. coli O157:H7 transfer results will help determine the degree of sanitizer efficacy required to better ensure the safety of fresh-cut leafy

  18. Application of water-assisted ultraviolet light in combination of chlorine and hydrogen peroxide to inactivate Salmonella on fresh produce.

    Science.gov (United States)

    Guo, Shuanghuan; Huang, Runze; Chen, Haiqiang

    2017-09-18

    With the demand for fresh produce increases in recent decades, concerns for microbiological safety of fresh produce are also raised. To identify effective ultraviolet (UV) light treatment for fresh produce decontamination, we first determined the effect of three forms of UV treatment, dry UV (samples were treated by UV directly), wet UV (samples were dipped in water briefly and then exposed to UV), and water-assisted UV (samples were treated by UV while being immersed in agitated water) on inactivation of Salmonella inoculated on tomatoes and fresh-cut lettuce. In general, the water-assisted UV treatment was found to be the most effective for both produce items. Chlorine and hydrogen peroxide were then tested to determine whether they could be used to enhance the decontamination efficacy of water-assisted UV treatment and prevent transfer of Salmonella via wash water by completely eliminating it. Neither of them significantly enhanced water-assisted UV inactivation of Salmonella on tomatoes. Chlorine significantly improved the decontamination effectiveness of the water-assisted UV treatment for baby-cut carrots and lettuce, but not for spinach. In general, the single water-assisted UV treatment and the combined treatment of water-assisted UV and chlorine were similar or more effective than the chlorine washing treatment. In most of the cases, no Salmonella was detected in the wash water when the single water-assisted UV treatment was used to decontaminate tomatoes. In a few cases when Salmonella was detected in the wash water, the populations were very low,≤2CFU/mL, and the wash water contained an extremely high level of organic load and soil level. Therefore, the single water-assisted UV treatment could potentially be used as an environmentally friendly and non-chemical alternative to chlorine washing for tomatoes after validation in industrial scale. For lettuce, spinach and baby-cut carrots, the combined treatment of water-assisted UV treatment and chlorine

  19. Arsenic speciation in xylem sap of cucumber (Cucumis sativus L.)

    Energy Technology Data Exchange (ETDEWEB)

    Mihucz, Victor G. [Joint Research Group of Environmental Chemistry of the Hungarian Academy of Sciences and L. Eoetvoes University, Budapest (Hungary); Hungarian Satellite Centre of Trace Elements Institute to UNESCO, Budapest (Hungary); Tatar, Eniko [Hungarian Satellite Centre of Trace Elements Institute to UNESCO, Budapest (Hungary); L. Eoetvoes University, Department of Inorganic and Analytical Chemistry, Budapest (Hungary); Virag, Istvan [L. Eoetvoes University, Department of Inorganic and Analytical Chemistry, Budapest (Hungary); Cseh, Edit; Fodor, Ferenc [L. Eoetvoes University, Department of Plant Physiology, Budapest (Hungary); Zaray, Gyula [Joint Research Group of Environmental Chemistry of the Hungarian Academy of Sciences and L. Eoetvoes University, Budapest (Hungary); Hungarian Satellite Centre of Trace Elements Institute to UNESCO, Budapest (Hungary); L. Eoetvoes University, Department of Inorganic and Analytical Chemistry, Budapest (Hungary)

    2005-10-01

    Flow injection analysis (FIA) and high-performance liquid chromatography double-focusing sector field inductively coupled plasma mass spectrometry (HPLC-DF-ICP-MS) were used for total arsenic determination and arsenic speciation of xylem sap of cucumber plants (Cucumis sativus L.) grown in hydroponics containing 2 {mu}mol dm{sup -3} arsenate or arsenite, respectively. Arsenite [As(III)], arsenate [As(V)] and dimethylarsinic acid (DMA) were identified in the sap of the plants. Arsenite was the predominant arsenic species in the xylem saps regardless of the type of arsenic treatment, and the following concentration order was determined: As(III) > As(V) > DMA. The amount of total As, calculated taking into consideration the mass of xylem sap collected, was almost equal for both treatments. Arsenite was taken up more easily by cucumber than arsenate. Partial oxidation of arsenite to arsenate (<10% in 48 h) was observed in the case of arsenite-containing nutrient solutions, which may explain the detection of arsenate in the saps of plants treated with arsenite. (orig.)

  20. Physicochemical and microbiological evaluation of sun dried tomatoes in comparison with fresh tomatoes

    International Nuclear Information System (INIS)

    Sohail, M.

    2011-01-01

    The present study was conducted to evaluate the quality of sun dried tomatoes in comparison with fresh tomatoes. Fresh fully ripen tomatoes were washed and cut in thin slices with sterilized stainless steel knife and divided into two lots, one was taken as control and other was dipped in 3% potassium meta bisulfite solution for 5 minutes. The samples were spread over stainless steel trays covered with muslin cloth and kept in solar dehydrator for 5 days at 55 +- 2 deg. C. The physicochemical analyses were carried out in both dried and fresh (control) tomatoes. They were also analyzed microbiologically for bacterial and fugal count. Results showed that sun dried tomatoes are microbiologically safe. The values of moisture content and vitamin C of fresh and sun dried tomatoes statistically differ from each others at probability level of 5 %. The nutrient which is highly affected by sun drying is vitamin C. In fresh tomatoes it was 32.5 mg/100 g which is reduced to 24.6 mg/100 g after sun drying and further reduced to 15.86 mg/100 g during three months storage. The moisture content of the fresh tomatoes was 94.4% which decreased to 8.15% after drying, and then slowly increased to 9.95% in the three months storage. Statistically no major difference was found in the other nutrients during storage, which indicates that sun drying is nutritionally and microbiologically safe and can be used to preserve tomatoes and other fruits and vegetables for off season use. (author)

  1. Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life.

    Science.gov (United States)

    Holley, Richard A; Peirson, Michael D; Lam, Jocelyn; Tan, Kit Bee

    2004-12-01

    The microbial ecology of fresh vacuum-packed pork cuts during storage at -1.5 degrees C for up to 45 days was examined to characterize rates of microbial growth and pH changes in commercially prepared products of normal storage quality. Pork loins in commercial distribution with odour defects were also studied to determine a possible cause of the defects and avoid future problems. In addition, microbial profiles of pork cuts from two plants were compared, after storage for 25 days at -1.5 degrees C, to identify possible reasons for differences in the storage life of product from the plants. The effects of a change in sanitation procedures on the microbial populations of products stored for 25 days were also studied. With normal product, microbial growth in different packages progressed at different rates, reflecting differences in initial levels of bacterial contamination. All samples in the study reached 8 weeks without apparent organoleptic change and samples carried 5.8+/-1.2 log bacteria cm(-2) (mean+/-S.D.). The flora of loins with the odour defect were predominately lactic acid bacteria (LAB) and carnobacteria, but they contained large fractions of Enterobacteriaceae spoiled products, but species of Enterobacteriaceae and lactic acid bacteria could have contributed to spoilage. Comparison of microbial groups present in 16 other cuts, half from each of two commercial plants, which were stored for 25 days at -1.5 degrees C, showed that larger fractions of Enterobacteriaceae were present in samples from the plant having difficulty achieving the desired storage life. Additional bacterial samples from 12 cuts supplied by the latter plant obtained after adoption of an acid sanitizer step in the plant cleaning regimen, and also stored for 25 days at -1.5 degrees C, yielded few Enterobacteriaceae, Aeromonas or Shewanella. Use of an acid sanitizer in plant cleaning may be a means of controlling alkali-tolerant bacteria such as Aeromonas or Shewanella which can

  2. Effects of UV-B irradiation on photomovement in the desmid, Cosmarium cucumis

    International Nuclear Information System (INIS)

    Haeder, D.-P.

    1987-01-01

    Monochromatic UV-B irradiation affects neither the absorption nor the fluorescence of the bulk pigments in the desmid Cosmarium cucumis but it impairs photomovement of these organisms at fluence rates which are not higher than the ambient level of solar UV-B irradiation. Photoaccumulations and phototaxis are strongly inhibited especially at wavelengths <= 300 nm while photodispersal at higher white light fluence rates is hardly affected by supplementary UV-B. This effect has important consequences for the growth and survival of populations in their natural environment: these photosynthetic organisms utilize photomovement to find and stay in areas of suitable visible light fluence rates. The UV-B component of solar irradiation both impairs the strategy of the organisms to find a suitable position and the escape mechanism by which the cells move out of areas with too strong white illuminances which photooxidize the bulk pigments and bleach the population within a few days. (author)

  3. Capacity of rehydration and influence of cut on the recovery of water flow in inflorescences of Epidendrum ibaguense

    Directory of Open Access Journals (Sweden)

    Joice Simone Dos Santos

    2012-10-01

    Full Text Available This study had the goals to evaluate the effect of the dry storage length on the occlusion and rehydration of E. ibaguense inflorescences, and the influence of the cut at the basis of the stem on the recovery of water uptake. The inflorescences were harvested patronized to 30 cm, long, followed by dry storage at 24ºC for 12, 24, 36 and 48 hours. At the end of each stress period, the inflorescences returned to the water for 24 hours, and during this period, it was determined the alterations on the fresh mass and the relative water content (RWC of petals, followed by the length of vase life. In another experiment, the inflorescences were dry stored for 36 hours, and after it was done cut at the lower base of the stem with lengths varying from 0.5, 1.0, 2.0, 3.0 and 4.0 cm, and then placed in deionized water. The inflorescences dry stored for 12 hours recovered the fresh mass and RWC when placed in water, but there was no recovery when the inflorescences had 24, 36 or 48 hours of water stress. Regardless the length of the dry storage, there was reduction of flower vase life compared to inflorescences without water stress. The 0.5 cm cut at the base of the stem after 36 hours of dry storage, did not affect the vase life, but cuts of 1.0, 2.0, 3.0 or 4.0 cm increased the vase life compared to control flowers without any cut. Cuts of 1.0, 2.0, 3.0 or 4.0 cm at the base of the stem enhanced the water uptake, lowering temporarily the rate transpiration: water uptake of the inflorescences.

  4. Equilibrium and Kinetics Study of Adsorption of Crystal Violet onto the Peel of Cucumis sativa Fruit from Aqueous Solution

    Directory of Open Access Journals (Sweden)

    T. Smitha

    2012-01-01

    Full Text Available The use of low-cost, locally available, high efficiency and eco-friendly adsorbents has been investigated as an ideal alternative to the current expensive methods of removing dyes from wastewater. This study investigates the potential use of the peel of Cucumis sativa fruit for the removal of crystal violet (CV dye from simulated wastewater. The effects of different system variables, adsorbent dosage, initial dye concentration, pH and contact time were investigated and optimal experimental conditions were ascertained. The results showed that as the amount of the adsorbent increased, the percentage of dye removal increased accordingly. Optimum pH value for dye adsorption was determined as 7.0. The adsorption of crystal violet followed pseudo-second order rate equation and fit well Langmuir and Freundlich equations. The maximum removal of CV was obtained at pH 7 as 92.15% for adsorbent dose of 0.2 g/50 mL and 25 mg L-1 initial dye concentration at room temperature. The maximum adsorption capacity obtained from Langmuir equation was 34.24 mg g-1. Furthermore, adsorption kinetics of (CV was studied and the rate of adsorption was found to conform to pseudo-second order kinetics with a good correlation (R2 > 0.9739. The peel of Cucumis sativa fruit can be attractive options for dye removal from diluted industrial effluents since test reaction made on simulated dyeing wastewater show better removal percentage of (CV.

  5. Advances in Studies on Natural Preservativesfor Fruits and Vegetables

    Science.gov (United States)

    Gao, Haisheng; Shi, Pengbao; Zhao, Yuhua

    The author introduced g eneral research and application situations of natural preservatives for fruits and vegetables all over the world these years, and summarized application of vegetation of Murraya in Rutaceae, Cinnamomum in Lauraceae, Artemisia in Compositae and other families and genera on fruits and vegetables preservation and fresh-keeping. Decoction or extraction of Chinese traditional medicine, such as Alpinia Officinarum, Amarphalus Konjac K., stemona etc, could be used in fresh-keeping for orange, apple, strawberry, edible fungi and so on. Garlic could be used in fresh-keeping for orange. Phytic acid and fresh-keeping agents compounded with Phytic acid could extend storage periods of easily rotting fruits and vegetables, such as strawberry, banana, cantaloup, edible fungi and so on, and better keep original fresh condition. Extraction of Snow Fresh, Semper Fresh, Arthropod shell extraction, and halite also had better effect on preservation and fresh-keeping for fruits and vegetables. Main problems exsited in the application of natural preservatives for fruits and vegetables were showed in this article and the applying prospect were discussed too.

  6. Feeling Fresh

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Feeling Fresh KidsHealth / For Teens / Feeling Fresh Print en español La higiene femenina As ... the other products that claim to make women feel cleaner and fresher. But do these work? And ...

  7. Comparative chromosomal localization of 45S and 5S rDNAs and implications for genome evolution in Cucumis.

    Science.gov (United States)

    Zhang, Zhen-Tao; Yang, Shu-Qiong; Li, Zi-Ang; Zhang, Yun-Xia; Wang, Yun-Zhu; Cheng, Chun-Yan; Li, Ji; Chen, Jin-Feng; Lou, Qun-Feng

    2016-07-01

    Ribosomal DNAs are useful cytogenetic markers for chromosome analysis. Studies investigating site numbers and distributions of rDNAs have provided important information for elucidating genome organization and chromosomal relationships of many species by fluorescence in situ hybridization. But relevant studies are scarce for species of the genus Cucumis, especially in wild species. In the present study, FISH was conducted to investigate the organization of 45S and 5S rDNA among 20 Cucumis accessions, including cultivars and wild accessions. Our results showed that the number of 45S rDNA sites varied from one to five pairs in different accessions, and most of these sites are located at the terminal regions of chromosomes. Interestingly, up to five pairs of 45S rDNA sites were observed in C. sativus var. sativus, the species which has the lowest chromosome number, i.e., 2n = 14. Only one pair of 5S rDNA sites was detected in all accessions, except for C. heptadactylus, C. sp, and C. spp that had two pairs of 5S rDNA sites. The distributions of 5S rDNA sites showed more variation than 45S rDNA sites. The phylogenetic analysis in this study showed that 45S and 5S rDNA have contrasting evolutionary patterns. We find that 5S rDNA has a polyploidization-related tendency towards the terminal location from an interstitial location but maintains a conserved site number, whereas the 45S rDNA showed a trend of increasing site number but a relatively conserved location.

  8. Plasma arc cutting: speed and cut quality

    International Nuclear Information System (INIS)

    Nemchinsky, V A; Severance, W S

    2009-01-01

    When cutting metal with plasma arc cutting, the walls of the cut are narrower at the bottom than at the top. This lack of squareness increases as the cutting speed increases. A model of this phenomenon, affecting cut quality, is suggested. A thin liquid layer, which separates the plasma from the solid metal to be melted, plays a key role in the suggested model. This layer decreases heat transfer from the plasma to the solid metal; the decrease is more pronounced the higher the speed and the thicker the liquid metal layer. Since the layer is thicker at the bottom of the cut, the heat transfer effectiveness is lower at the bottom. The decrease in heat transfer effectiveness is compensated by the narrowness of the cut. The suggested model allows one to calculate the profile of the cut. The result of the calculations of the cutting speeds for plates of various thicknesses, at which the squareness of the cut is acceptable, agrees well with the speeds recommended by manufacturers. The second effect considered in the paper is the deflection of the plasma jet from the vertical at a high cutting speed. A qualitative explanation of this phenomenon is given. We believe the considerations of this paper are pertinent to other types of cutting with moving heat sources.

  9. Cutting

    Science.gov (United States)

    ... Staying Safe Videos for Educators Search English Español Cutting KidsHealth / For Teens / Cutting What's in this article? ... Getting Help Print en español Cortarse What Is Cutting? Emma's mom first noticed the cuts when Emma ...

  10. Fatty acid composition and antioxidant activity of oils from two cultivars of Cantaloupe extracted by supercritical fluid extraction

    Energy Technology Data Exchange (ETDEWEB)

    Ismail, M.; Mariod, A.; Bagalkotkar, G.; Ling, H. S

    2010-07-01

    The effect of supercritical fluid extraction (SFE) fractionation of three oil fractions (1st, 2nd, 3rd fraction) on the fatty acid composition and antioxidant activity of oils from two cultivars of cantaloupe were investigated. Rock melon oil (RMO) and Golden Langkawi oil (GLO) were extracted using SFE and the major fatty acids for both cultivars were linoleic, oleic, palmitic, and stearic acid. The SFA decreased from 15.78 to 14.14% in RMO 1st fraction, and MUFA decreased from 18.30 to 16.56% in RMO 2nd fraction, while PUFA increased from 65.9 to 69.30% in RMO 3rd fraction. On the other hand SFA decreased from 16.35 to 13.91% in GLO 1{sup s}t fraction, and MUFA decreased from 17.50 to 15.57% in GLO 2nd fraction, while PUFA increased from 66.15 to 70.52% in GLO 3rd fraction. The different fractions of the two oils showed high antioxidant activity in reducing the oxidation of {beta}-carotene in beta-carotene bleaching assay (BCB) and the quenching of 1,1-diphenyl-2-picrylhydrazyl (DPPH). (Author) 41 refs.

  11. Standard Guide for Irradiation of Fresh Agricultural Produce as a Phytosanitary Treatment

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2006-01-01

    1.1 This guide provides procedures for the radiation processing of fresh agricultural produce, for example, fruits, vegetables, and cut flowers, as a phytosanitary treatment. This guide is directed primarily toward the treatment needed to control regulated pests commonly associated with fresh agricultural produce. 1.2 The typical absorbed dose range used for phytosanitary treatments is between 150 gray (Gy) and 600 gray (Gy). The practical minimum or maximum dose of a treatment may be higher or lower than this range, depending on the type of pest to be controlled and the radiation tolerance of a particular type of fruit. If the minimum effective dose necessary to achieve the desired phytosanitary effect is greater than the radiation tolerance of the produce, then irradiation is not an appropriate treatment (see ). This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and hea...

  12. Vida útil de produto minimamente processado composto por abóbora, cenoura, chuchu e mandioquinha-salsa Shelf life of fresh-cut composed of vegetables

    Directory of Open Access Journals (Sweden)

    Juliana Alvarenga Alves

    2010-02-01

    Full Text Available Objetivou-se avaliar o efeito do tempo de armazenamento sobre a qualidade de produto minimamente processado à base de hortaliças: abóbora (Cucurbita moschata Duch, cenoura (Daucus carota L., chuchu (Sechium edule Swartz e mandioquinha-salsa (Arracacia xanthorrhiza Bancroft. As hortaliças foram sanificadas em hipoclorito de sódio 200 mg.L-1, por 5 minutos, descascadas, manualmente, e cortadas utilizando-se processador. O produto processado foi sanificado em hipoclorito de sódio 50 mg.L-1, por 3 minutos, e apenas as mandioquinhas-salsa foram imersas em solução de ácido ascórbico 1%, por 2 minutos. As embalagens flexíveis de polietileno de baixa densidade linear (25 x 20 cm, contendo 400 g do "mix", foram armazenadas a 5ºC e 99% UR, por 8 dias. A firmeza e o valor L* das hortaliças estudadas não alteraram com o tempo de armazenamento. Os valores a* e b* da abóbora não oscilaram durante o armazenamento. O valor a* da mandioquinha-salsa e do chuchu aumentou e o da cenoura diminuiu com o armazenamento, enquanto o valor b* da cenoura, do chuchu e da mandioquinha-salsa reduziu. O "mix" apresentou taxa de perda de massa muito baixa e ascensão respiratória até o oitavo dia. A atmosfera de equilíbrio, em torno de 2,93% de O2 e 7,06% de CO2, foi alcançada no interior da embalagem, contendo o "mix", a partir do segundo dia. Não foi detectada a presença de coliformes a 45ºC e Salmonella sp. em nenhuma amostra. Os coliformes a 35ºC aumentaram durante o armazenamento. Conclui-se que, o produto minimamente processado, à base de hortaliças mantém a sua qualidade por 8 dias a 5ºC.The objective of this work was to evaluate the effect of storage time on the quality of fresh-cut product made up of four vegetables: pumpkin (Cucurbita moschata Duch, carrot (Daucus carota L., chayote (Sechium edule Swartz, and peruvian carrot (Arracaia xanthorrhiza Bancroft. The vegetables were sanitized in sodium hypochlorite solution (200 mg.L-1 for 5

  13. Intercropping of taro and sunn hemp with cutting periods during the cycle

    Directory of Open Access Journals (Sweden)

    João Nacir Colombo

    Full Text Available ABSTRACT Intercropping using legumes is one of the ways to protect the main crop, and in long term improve the physical and chemical properties of the soil. The aim of this work was to evaluate the intercropping of Colocasia esculenta (L. Schott (taro and the tropical legume Crotalaria juncea L. (sunn hemp, cutting sunn hemp at ten periods during the cycle. The experiment was carried out under field conditions between 09/23/2010 and 06/04/2011. It consisted of 11 treatments related to the 10 cutting times of sunn hemp (55, 70, 85,100, 115, 130, 145, 160, 190, and 220 days after sowing - DAS plus a control of taro with no sunn hemp. During the cycle, taro was evaluated for plant height and incidence of leaf burn. At the time of cutting the sunn hemp, the plant height, fresh and dry matter masses, and nutrient content of the biomass were calculated. During taro harvest, we evaluated the productivity of the mother rhizomes and classified the cormels. Taro plants shaded by sunn hemp showed a lower incidence of leaf burn. The sunn hemp cut from 145 DAS onwards affected the yield of comercial rhizomes and total and agroeconomic indexes. Sunn hemp cut up to 130 DAS provided better performance of taro, without compromising productivity and economic indicators, with the highest amounts of N and K observed in the biomass cut at 115 DAS.

  14. Antimicrobial edible films and coatings for fresh and minimally processed fruits and vegetables: a review.

    Science.gov (United States)

    Valencia-Chamorro, Silvia A; Palou, Lluís; Del Río, Miguel A; Pérez-Gago, María B

    2011-01-01

    The use of edible films and coatings is an environmentally friendly technology that offers substantial advantages for shelf-life increase of many food products including fruits and vegetables. The development of new natural edible films and coatings with the addition of antimicrobial compounds to preserve fresh and minimally processed fruits and vegetables is a technological challenge for the industry and a very active research field worldwide. Antimicrobial agents have been successfully added to edible composite films and coatings based on polysaccharides or proteins such as starch, cellulose derivatives, chitosan, alginate, fruit puree, whey protein isolated, soy protein, egg albumen, wheat gluten, or sodium caseinate. This paper reviews the development of edible films and coatings with antimicrobial activity, typically through the incorporation of antimicrobial food additives as ingredients, the effect of these edible films on the control of target microorganisms, the influence of antimicrobial agents on mechanical and barrier properties of stand-alone edible films, and the effect of the application of antimicrobial edible coatings on the quality of fresh and fresh-cut fruits and vegetables.

  15. Viability of bovine demi embryo after splitting of fresh and frozen thawed embryo derived from in vitro embryo production

    Directory of Open Access Journals (Sweden)

    M Imron

    2007-06-01

    Full Text Available In vivo embryo production was limited by number of donor, wide variability respond due to superovulation program and also immunoactifity of superovulation hormone (FSH. Splitting technology could be an alternative to increase the number of transferrable embryos into recipien cows. Splitting is done with cutting embryo becoming two equal pieces (called demi embrio base on ICM orientation. The objective of this research was to determine the viability of demi embryo obtained from embryo splitting of fresh and frozen thawed embryo. The results showed that demi embryos which performed blastocoel reexpansion 3 hours after embryo splitting using fresh and frozen thawed embryos were 76.9 and 76.2% respectively. Base on existention of inner cell mass (ICM, the number of demi embryos developed with ICM from fresh and frozen thawed embryos were not significantly different (90.6 and 85.7% respectively. The cell number of demi embryo from fresh embryos splitting was not different compared with those from frozen thawed embryos (36.1 and 35.9 respectively. These finding indicated that embryo splitting can be applied to frozen thawed embryos with certain condition as well as fresh embryos.

  16. Advances in edible coatings for fresh fruits and vegetables: a review.

    Science.gov (United States)

    Dhall, R K

    2013-01-01

    Edible coatings are an environmentally friendly technology that is applied on many products to control moisture transfer, gas exchange or oxidation processes. Edible coatings can provide an additional protective coating to produce and can also give the same effect as modified atmosphere storage in modifying internal gas composition. One major advantage of using edible films and coatings is that several active ingredients can be incorporated into the polymer matrix and consumed with the food, thus enhancing safety or even nutritional and sensory attributes. But, in some cases, edible coatings were not successful. The success of edible coatings for fresh products totally depends on the control of internal gas composition. Quality criteria for fruits and vegetables coated with edible films must be determined carefully and the quality parameters must be monitored throughout the storage period. Color change, firmness loss, ethanol fermentation, decay ratio and weight loss of edible film coated fruits need to be monitored. This review discusses the use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life. This also includes the recent advances in the incorporation of antimicrobials, texture enhancers and nutraceuticals to improve quality and functionality of fresh-cut fruits. Sensory implications, regulatory status and future trends are also reviewed.

  17. Assessment of Slope Stability of Various Cut Slopes with Effects of Weathering by Using Slope Stability Probability Classification (SSPC)

    Science.gov (United States)

    Ersöz, Timur; Topal, Tamer

    2017-04-01

    Rocks containing pore spaces, fractures, joints, bedding planes and faults are prone to weathering due to temperature differences, wetting-drying, chemistry of solutions absorbed, and other physical and chemical agents. Especially cut slopes are very sensitive to weathering activities because of disturbed rock mass and topographical condition by excavation. During and right after an excavation process of a cut slope, weathering and erosion may act on this newly exposed rock material. These acting on the material may degrade and change its properties and the stability of the cut slope in its engineering lifetime. In this study, the effect of physical and chemical weathering agents on shear strength parameters of the rocks are investigated in order to observe the differences between weathered and unweathered rocks. Also, slope stability assessment of cut slopes affected by these weathering agents which may disturb the parameters like strength, cohesion, internal friction angle, unit weight, water absorption and porosity are studied. In order to compare the condition of the rock materials and analyze the slope stability, the parameters of weathered and fresh rock materials are found with in-situ tests such as Schmidt hammer and laboratory tests like uniaxial compressive strength, point load and direct shear. Moreover, slake durability and methylene blue tests are applied to investigate the response of the rock to weathering and presence of clays in rock materials, respectively. In addition to these studies, both rock strength parameters and any kind of failure mechanism are determined by probabilistic approach with the help of SSPC system. With these observations, the performances of the weathered and fresh zones of the cut slopes are evaluated and 2-D slope stability analysis are modeled with further recommendations for the cut slopes. Keywords: 2-D Modeling, Rock Strength, Slope Stability, SSPC, Weathering

  18. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens.

    Science.gov (United States)

    Buchholz, Annemarie L; Davidson, Gordon R; Marks, Bradley P; Todd, Ewen C D; Ryser, Elliot T

    2012-07-01

    Postharvest contamination and subsequent spread of Escherichia coli O157:H7 can occur during shredding, conveying, fluming, and dewatering of fresh-cut leafy greens. This study quantified E. coli O157:H7 transfer from leafy greens to equipment surfaces during simulated small-scale commercial processing. Three to five batches (22.7 kg) of baby spinach, iceberg lettuce, and romaine lettuce were dip inoculated with a four-strain cocktail of avirulent, green fluorescent protein-labeled, ampicillinresistant E. coli O157:H7 to contain ∼10(6), 10(4), and 10(2) CFU/g, and then were processed after 1 h of draining at ∼23°C or 24 h of storage at 4°C. Lettuce was shredded using an Urschel TransSlicer at two different blade and belt speeds to obtain normal (5 by 5 cm) and more finely shredded (0.5 by 5 cm) lettuce. Thereafter, the lettuce was step conveyed to a flume tank and was washed and then dried using a shaker table and centrifugal dryer. Product (25-g) and water (40-ml) samples were collected at various points during processing. After processing, product contact surfaces (100 cm(2)) on the shredder (n = 14), conveyer (n = 8), flume tank (n = 11), shaker table (n = 9), and centrifugal dryer (n = 8) were sampled using one-ply composite tissues. Sample homogenates diluted in phosphate or neutralizing buffer were plated, with or without prior 0.45- m m membrane filtration, on Trypticase soy agar containing 0.6% yeast extract supplemented with 100 ppm of ampicillin to quantify green fluorescent protein-labeled E. coli O157:H7 under UV light. During leafy green processing, ∼90% of the E. coli O157:H7 inoculum transferred to the wash water. After processing, E. coli O157:H7 populations were highest on the conveyor and shredder (Ptransfer.

  19. Determination of cut front position in laser cutting

    Science.gov (United States)

    Pereira, M.; Thombansen, U.

    2016-07-01

    Laser cutting has a huge importance to manufacturing industry. Laser cutting machines operate with fixed technological parameters and this does not guarantee the best productivity. The adjustment of the cutting parameters during operation can improve the machine performance. Based on a coaxial measuring device it is possible to identify the cut front position during the cutting process. This paper describes the data analysis approach used to determine the cut front position for different feed rates. The cut front position was determined with good resolution, but improvements are needed to make the whole process more stable.

  20. Experimental testing of exchangeable cutting inserts cutting ability

    OpenAIRE

    Čep, Robert; Janásek, Adam; Čepová, Lenka; Petrů, Jana; Hlavatý, Ivo; Car, Zlatan; Hatala, Michal

    2013-01-01

    The article deals with experimental testing of the cutting ability of exchangeable cutting inserts. Eleven types of exchangeable cutting inserts from five different manufacturers were tested. The tested cutting inserts were of the same shape and were different especially in material and coating types. The main aim was both to select a suitable test for determination of the cutting ability of exchangeable cutting inserts and to design such testing procedure that could make it possible...

  1. Determination of cut front position in laser cutting

    International Nuclear Information System (INIS)

    Pereira, M; Thombansen, U

    2016-01-01

    Laser cutting has a huge importance to manufacturing industry. Laser cutting machines operate with fixed technological parameters and this does not guarantee the best productivity. The adjustment of the cutting parameters during operation can improve the machine performance. Based on a coaxial measuring device it is possible to identify the cut front position during the cutting process. This paper describes the data analysis approach used to determine the cut front position for different feed rates. The cut front position was determined with good resolution, but improvements are needed to make the whole process more stable. (paper)

  2. Identification of Local Melon (Cucumis melo L. var. Bartek Based on Chromosomal Characters

    Directory of Open Access Journals (Sweden)

    BUDI SETIADI DARYONO

    2011-12-01

    Full Text Available Bartek is one of local melon varieties mainly cultivated in Pemalang, Central Java. Bartek has three variations of fruits; Long-Green, Ellips-Green, and Yellow. Chromosome characterization of the Bartek was investigated to determine the genetic variation. The main purpose of this research was to determine the genetic characters of Bartek including chromosome number, mitosis, cell cycle, and karyotype. Squash method was used for chromosome preparation. The results showed that all of Bartek observed in this study have similar diploid (2n chromosome number = 24. According to the total number of chromosome, Bartek is closer to melon than cucumber. The mitotic analysis exhibited that the Bartek has similar karyotype formula, 2n = 2x = 24m. Based on the R value of the three kinds of Bartek (R < 0.27, it indicated that three kinds of Bartek were considered to be originated from similar species and one of melon varieties (Cucumis melo L. var. Bartek.

  3. The genome sequence of the North-European cucumber (Cucumis sativus L.) unravels evolutionary adaptation mechanisms in plants.

    Science.gov (United States)

    Wóycicki, Rafał; Witkowicz, Justyna; Gawroński, Piotr; Dąbrowska, Joanna; Lomsadze, Alexandre; Pawełkowicz, Magdalena; Siedlecka, Ewa; Yagi, Kohei; Pląder, Wojciech; Seroczyńska, Anna; Śmiech, Mieczysław; Gutman, Wojciech; Niemirowicz-Szczytt, Katarzyna; Bartoszewski, Grzegorz; Tagashira, Norikazu; Hoshi, Yoshikazu; Borodovsky, Mark; Karpiński, Stanisław; Malepszy, Stefan; Przybecki, Zbigniew

    2011-01-01

    Cucumber (Cucumis sativus L.), a widely cultivated crop, has originated from Eastern Himalayas and secondary domestication regions includes highly divergent climate conditions e.g. temperate and subtropical. We wanted to uncover adaptive genome differences between the cucumber cultivars and what sort of evolutionary molecular mechanisms regulate genetic adaptation of plants to different ecosystems and organism biodiversity. Here we present the draft genome sequence of the Cucumis sativus genome of the North-European Borszczagowski cultivar (line B10) and comparative genomics studies with the known genomes of: C. sativus (Chinese cultivar--Chinese Long (line 9930)), Arabidopsis thaliana, Populus trichocarpa and Oryza sativa. Cucumber genomes show extensive chromosomal rearrangements, distinct differences in quantity of the particular genes (e.g. involved in photosynthesis, respiration, sugar metabolism, chlorophyll degradation, regulation of gene expression, photooxidative stress tolerance, higher non-optimal temperatures tolerance and ammonium ion assimilation) as well as in distributions of abscisic acid-, dehydration- and ethylene-responsive cis-regulatory elements (CREs) in promoters of orthologous group of genes, which lead to the specific adaptation features. Abscisic acid treatment of non-acclimated Arabidopsis and C. sativus seedlings induced moderate freezing tolerance in Arabidopsis but not in C. sativus. This experiment together with analysis of abscisic acid-specific CRE distributions give a clue why C. sativus is much more susceptible to moderate freezing stresses than A. thaliana. Comparative analysis of all the five genomes showed that, each species and/or cultivars has a specific profile of CRE content in promoters of orthologous genes. Our results constitute the substantial and original resource for the basic and applied research on environmental adaptations of plants, which could facilitate creation of new crops with improved growth and yield in

  4. Potentials for export of fresh raspberries from Serbia to EU fresh markets

    Directory of Open Access Journals (Sweden)

    Nikolić Ivan

    2012-12-01

    Full Text Available The aim of this paper is to present potentials of the most significant EU national markets for imports of fresh raspberries from Serbia. We carried out analysis of three markets with highest trade deficit of fresh raspberries expressed in quantities: Germany, Netherlands and Austria. The paper further analyses production and foreign trade trends in selected countries. According to results of this analysis, we identified monthly periods with highest potential for exports of fresh raspberries from Serbia to target markets. The paper also analyses wholesale prices of fresh raspberries and EU policy of direct support to raspberry producers.

  5. Medieval emergence of sweet melons, Cucumis melo (Cucurbitaceae).

    Science.gov (United States)

    Paris, Harry S; Amar, Zohar; Lev, Efraim

    2012-07-01

    Sweet melons, Cucumis melo, are a widely grown and highly prized crop. While melons were familiar in antiquity, they were grown mostly for use of the young fruits, which are similar in appearance and taste to cucumbers, C. sativus. The time and place of emergence of sweet melons is obscure, but they are generally thought to have reached Europe from the east near the end of the 15th century. The objective of the present work was to determine where and when truly sweet melons were first developed. Given their large size and sweetness, melons are often confounded with watermelons, Citrullus lanatus, so a list was prepared of the characteristics distinguishing between them. An extensive search of literature from the Roman and medieval periods was conducted and the findings were considered in their context against this list and particularly in regard to the use of the word 'melon' and of adjectives for sweetness and colour. Medieval lexicographies and an illustrated Arabic translation of Dioscorides' herbal suggest that sweet melons were present in Central Asia in the mid-9th century. A travelogue description indicates the presence of sweet melons in Khorasan and Persia by the mid-10th century. Agricultural literature from Andalusia documents the growing of sweet melons, evidently casabas (Inodorous Group), there by the second half of the 11th century, which probably arrived from Central Asia as a consequence of Islamic conquest, trade and agricultural development. Climate and geopolitical boundaries were the likely causes of the delay in the spread of sweet melons into the rest of Europe.

  6. Potential Propagation by Seed and Cuttings of the Azorean Native Calluna vulgaris (L. Hull

    Directory of Open Access Journals (Sweden)

    Maria João Pereira

    2014-01-01

    Full Text Available This work investigates the potential propagation by seed and cuttings of the Azorean native Calluna vulgaris (L. Hull. for landscape conservation. With that purpose we have performed several germination and cuttings trials, using plant material from wild populations of this species. In the germination trials, we tested the effects of photoperiod length (8 and 16 h, temperature (10, 15, 20, and 20–10°C, seed age (6, 108, and 270 days, temperature of seed storage (4°C and room temperature, and seed surface sterilization on the germination characteristics. In the cuttings trials, we tested the effects of stem cutting type, cultural conditions, cuttings’ harvest month, and rooting substrates on the rooting percentages. The best percentages of germination, 93 and 90%, were obtained with fresh seeds and surface sterilized and sown under an 8 h photoperiod and with temperatures of 10°C or 15°C, respectively; germination after seed storage during 270 days is significantly superior (71% when seeds are stored at 4°C. The best percentages of rooting were achieved for straight (96% or heel cuttings (90% harvested in March, planted on soil from natural stands of C. vulgaris and Erica azorica Hochst., outdoors in half shade, and partially covered with transparent polyethylene film.

  7. Raman Imaging of Plant Cell Walls in Sections of Cucumis sativus.

    Science.gov (United States)

    Zeise, Ingrid; Heiner, Zsuzsanna; Holz, Sabine; Joester, Maike; Büttner, Carmen; Kneipp, Janina

    2018-01-25

    Raman microspectra combine information on chemical composition of plant tissues with spatial information. The contributions from the building blocks of the cell walls in the Raman spectra of plant tissues can vary in the microscopic sub-structures of the tissue. Here, we discuss the analysis of 55 Raman maps of root, stem, and leaf tissues of Cucumis sativus , using different spectral contributions from cellulose and lignin in both univariate and multivariate imaging methods. Imaging based on hierarchical cluster analysis (HCA) and principal component analysis (PCA) indicates different substructures in the xylem cell walls of the different tissues. Using specific signals from the cell wall spectra, analysis of the whole set of different tissue sections based on the Raman images reveals differences in xylem tissue morphology. Due to the specifics of excitation of the Raman spectra in the visible wavelength range (532 nm), which is, e.g., in resonance with carotenoid species, effects of photobleaching and the possibility of exploiting depletion difference spectra for molecular characterization in Raman imaging of plants are discussed. The reported results provide both, specific information on the molecular composition of cucumber tissue Raman spectra, and general directions for future imaging studies in plant tissues.

  8. Pepino japonês (Cucumis sativus L. submetido ao tratamento com fécula de mandioca Japonese cucumber (Cucumis sativus L. submitted of the treatment with cassava starch film

    Directory of Open Access Journals (Sweden)

    Kelen Cristina dos Reis

    2006-06-01

    Full Text Available Com o presente trabalho objetivou-se avaliar a qualidade e a vida útil do pepino (Cucumis sativus L., utilizando recobrimento com película de fécula de mandioca. Após seleção, amostras de pepino japonês foram mergulhadas em suspensões de fécula de mandioca a 0, 2, 3 e 4%, secos ao ar e armazenados em câmara fria a 5ºC e 95% de UR por 8 dias. As análises realizadas foram perda de massa, pH, sólidos solúveis (SS , acidez titulável (AT, Cor L*a*b e firmeza. O delineamento utilizado foi o DIC com 3 repetições, com os tratamentos dispostos em esquema fatorial 4 x 5. O valor encontrado para firmeza nas amostras tratadas com película a 4% foram menores em comparação aos outros tratamentos, isto, provavelmente se deve à plasticidade do tecido que estas amostras apresentaram. A película reduziu significativamente a perda de massa das amostras mantidas sob refrigeração. A aplicação de película de fécula de mandioca na concentração mais elevada (4%, proporcionou ao pepino um aspecto melhor de conservação, tornando o produto mais atraente.This work was made to evaluate the properties and postharvest life of cucumber (Cucumis sativus L. coated with cassava starch film. After the selection the fruits were dipped in suspensions 0, 2, 3 and 4% starch, dried naturally and stored in chamber cold (5ºC ± 1ºC and 90% ± 5% HR during 8 days and the analyses were done in the time zero and in intervals of 2 days. The analyses done were loss mass, titratable acidity (TA, pH, soluble solids (SS, color L*a*b and firmness. The test was conducted in completely randomized design, with three repetitions, with the treatments disposed in factory layout 4x5. The value found for firmness in the samples treated with biofilm at 4% was smaller in comparison to the other treatments, this, is probably due to the plasticity of the tissue that these samples presented. The film reduced the loss of mass of the samples maintained under refrigeration

  9. Core Cutting Test with Vertical Rock Cutting Rig (VRCR)

    Science.gov (United States)

    Yasar, Serdar; Osman Yilmaz, Ali

    2017-12-01

    Roadheaders are frequently used machines in mining and tunnelling, and performance prediction of roadheaders is important for project economics and stability. Several methods were proposed so far for this purpose and, rock cutting tests are the best choice. Rock cutting tests are generally divided into two groups which are namely, full scale rock cutting tests and small scale rock cutting tests. These two tests have some superiorities and deficiencies over themselves. However, in many cases, where rock sampling becomes problematic, small scale rock cutting test (core cutting test) is preferred for performance prediction, since small block samples and core samples can be conducted to rock cutting testing. Common problem for rock cutting tests are that they can be found in very limited research centres. In this study, a new mobile rock cutting testing equipment, vertical rock cutting rig (VRCR) was introduced. Standard testing procedure was conducted on seven rock samples which were the part of a former study on cutting rocks with another small scale rock cutting test. Results showed that core cutting test can be realized successfully with VRCR with the validation of paired samples t-test.

  10. Improved cutting performance in high power laser cutting

    DEFF Research Database (Denmark)

    Olsen, Flemming Ove

    2003-01-01

    Recent results in high power laser cutting especially with focus on cutting of mild grade steel types for shipbuilding are described.......Recent results in high power laser cutting especially with focus on cutting of mild grade steel types for shipbuilding are described....

  11. JUICE EXTRACTION FOR TOTAL SOLUBLE SOLIDS CONTENT DETERMINATION IN MELON

    Directory of Open Access Journals (Sweden)

    Paulo Sérgio Lima e Silva

    2006-01-01

    Full Text Available The total soluble solids content (TSSC shows high positive correlation with sugars content, and therefore is generally accepted as an important quality trait of fruits. In melon, this evaluation is usually done by grinding a slice of the fruit's pulp in a household food processor, straining the ground material and then proceeding the TSSC determination in the resulting juice. This evaluation is labor-intensive and takes a long time to complete. An alternative process was delineated for obtaining the juice: the pulp of the fruit slice would be transversally cut one or more times, and longitudinally pressed by hand to obtain the juice. The objective of this work was to compare processes for obtaining juice to evaluate TSSC in melons. Fifty, 15, and 15 fruits of the Galia, Yellow, and Cantaloupe type melons were evaluated, respectively. Each fruit was considered as a block, and was longitudinally split into six fractions with similar sizes, which corresponded to the plots. The following treatments were evaluated: fraction without cuts, fractions with one, three, five, or seven transversal cuts, and the fraction treated by the conventional process. It was concluded that the procedure by which the melon slices of Galia, Yellow and Cantaloupe types are pressed for obtaining the juice to evaluate TSSC can overestimate this content. This would probably be due to the fact that the most internal section of the mesocarp presents greater TSSC than the portions closer to the epicarp.

  12. Growth kinetics of Escherichia coli O157:H7 on the epicarp of fresh vegetables and fruits

    Directory of Open Access Journals (Sweden)

    Mariel Gullian-Klanian

    Full Text Available ABSTRACT Despite the increasing reports on the incidence of fresh vegetables and fruits as a possible vehicle for human pathogens, there is currently limited knowledge on the growth potential of Escherichia coli O157:H7 on different plant substrates. This study analyzed the selective adhesion and growth of E. coli O157:H7 on chili habanero (Capsicum chinense L., cucumber (Cucumis sativus, radish (Raphanus sativus, tomato (Lycopersicon esculentum, beet (Beta vulgaris subsp. vulgaris, and onion (Allium cepa L. under laboratory conditions. The Gompertz parameters were used to determine the growth kinetics. Scanning electron microscopy was used to visualize the adhesion of E. coli O157:H7 on the epicarp of the samples. Predictive models were constructed to compare the growth of E. coli O157:H7 on the samples with different intrinsic factors and to demonstrate the low selectivity of the pathogen. No significant difference was observed in the lag-phase duration (LPD, generation time (GT, and exponential growth rate (EGR of the pathogen adhered to the samples. The interaction between the microorganism and the substrate was less supportive to the growth of E. coli O157:H7 for onion, whereas for tomato and cucumber, the time for the microorganism to attain the maximum growth rate (M was significantly longer than that recorded for other samples.

  13. Identification of specific microorganisms in fresh squeezed street vended fruit juices

    Directory of Open Access Journals (Sweden)

    K Sahithi Reddy

    2016-01-01

    Full Text Available Introduction: In developing country like India, street foods such as salads and fresh cut fruits are widely consumed. Among all street foods, fruit juices are common beverages, consumed more because of higher consumer preference both in terms of taste and health. Moreover, there is a dearth of Indian studies on contamination of street vended fruit juices. Aim: To determine the pH and specific microorganisms in freshly squeezed street vended fruit juices. Materials and Methods: Four fruit juices i.e., Grapes, Sweet Lime, Pineapple and Sapota were chosen for the study. Juices were collected in summer season in months between April and June 2013. Ten samples of 50 ml each fruit juice was collected in sterile bottles from various street vendors of Dilshuknagar area of Hyderabad city. Transportation of samples to Food Toxicology laboratory, National Institute of Nutrition was done in the ice box and processing was done within 2–4 h. Results: All juices showed bacterial contamination except one sample of grape juice. Pineapple juice samples showed the high bacterial contamination with all samples positive for fecal coliforms and Shigella spp. (100%. Salmonella spp. was detected only in one sample of Sapota juice (10%. Significant difference among fruit juices for prevalence of microorganisms was seen only for Escherichia coli (P = 0.03 with least count in Grape juice (20%. Conclusion: Freshly squeezed street vended fruit juices were contaminated with pathogenic bacteria, which significantly attributed to public health problem.

  14. Twice cutting method reduces tibial cutting error in unicompartmental knee arthroplasty.

    Science.gov (United States)

    Inui, Hiroshi; Taketomi, Shuji; Yamagami, Ryota; Sanada, Takaki; Tanaka, Sakae

    2016-01-01

    Bone cutting error can be one of the causes of malalignment in unicompartmental knee arthroplasty (UKA). The amount of cutting error in total knee arthroplasty has been reported. However, none have investigated cutting error in UKA. The purpose of this study was to reveal the amount of cutting error in UKA when open cutting guide was used and clarify whether cutting the tibia horizontally twice using the same cutting guide reduced the cutting errors in UKA. We measured the alignment of the tibial cutting guides, the first-cut cutting surfaces and the second cut cutting surfaces using the navigation system in 50 UKAs. Cutting error was defined as the angular difference between the cutting guide and cutting surface. The mean absolute first-cut cutting error was 1.9° (1.1° varus) in the coronal plane and 1.1° (0.6° anterior slope) in the sagittal plane, whereas the mean absolute second-cut cutting error was 1.1° (0.6° varus) in the coronal plane and 1.1° (0.4° anterior slope) in the sagittal plane. Cutting the tibia horizontally twice reduced the cutting errors in the coronal plane significantly (Pcutting the tibia horizontally twice using the same cutting guide reduced cutting error in the coronal plane. Copyright © 2014 Elsevier B.V. All rights reserved.

  15. Preparation of pre-cut corneas from fresh donated whole globes for Descemet's stripping automated keratoplasty: 3-year results at the Central Eye Bank of Iran.

    Science.gov (United States)

    Kanavi, Mozhgan Rezaei; Javadi, Mohammad Ali; Javadi, Fatemeh; Chamani, Tahereh

    2014-09-01

    To describe the technique and the results of the preparation of pre-cut corneas for Descemet's stripping automated endothelial keratoplasty (DSAEK) during a 3-year period at the Central Eye Bank of Iran (CEBI). The method of preparation of pre-cut corneas from donated whole globes at the CEBI is described and the frequency and percentage of pre-cut corneas prepared for DSAEK, between April 2009 and March 2012, are specified. Moreover, post-operative reports are reviewed for any complaints about using pre-cut tissues for DSAEK. Out of the 1,518 donated whole globes appropriate for DSAEK, 1,478 (97.4 %) pre-cut corneas were successfully prepared. The method of preparation failed in 40 (2.6 %) cases. Based on the eye bank post-operative reports, thickness of pre-cut tissues for DSAEK was deemed unacceptable in only 6 (0.4 %) cases prior to surgery; five of these were too thick and one was too thin. Preparation of pre-cut corneas, for DSAEK from donated whole globes, in the CEBI is a safe and easy method, with very good preservation of endothelial cells after the preparation of the pre-cut corneas and reduced risks from corneal manipulation.

  16. Desarrollo del cultivo de melón (Cucumis melo con vermicompost bajo condiciones de invernadero / Development of muskmelon (Cucumis melo with vermicompost under greenhouse conditions

    Directory of Open Access Journals (Sweden)

    Alejandro Moreno-Reséndez

    2014-04-01

    Full Text Available Se determinó el efecto del vermicompost (VC sobre el desarrollo del melón en invernadero utilizando como sustratos cuatro tipos de VC mezclados con arena de río (AR, con relaciones 25 : 75, 30 : 70, 35 : 65 y 40 : 60 (% en volumen. Los VC se prepararon a partir de estiércoles de caballo, cabra, conejo y bovino. Los sustratos se colocaron en bolsas de polietileno negro, de 20 kg de capacidad, en donde se sembraron semillas del melón Cantaloupe. Las plantas se condujeron a un solo tallo, tutorando con rafia y la demanda hídrica se cubrió con riego por goteo. Las bolsas, utilizadas como macetas, se colocaron en fila a doble hilera, con arreglo a tresbolillo. Se utilizó un diseño de bloques completos al azar en arreglo factorial 4x4 con cuatro repeticiones. El factor A fueron las mezclas VC : AR y el B los diferentes VC. El análisis de varianza mostró que con 40 % de VC, independientemente del VC usado, se registraron diferencias altamente significativas (P ≤ 0.01 para rendimiento, peso de fruto, diámetros ecuatorial y polar, espesor de pulpa, cavidad de la placenta y días a cosecha, con 96.386 t ha-1, 1.688 kg fruto-1, 14.55 cm, 16.73 cm, 3.77 cm, 5.57 cm y 89 d respectivamente, sin importar el tipo de estiércol utilizado en las mezclas con VC. El contenido promedio de sólidos solubles en los frutos resultó estadísticamente igual en cualquier nivel y tipo de VC empleado.

  17. Evaluation of different oxygen, carbon dioxide and nitrogen combinations employed to extend the shelf life of fresh-cut collard greens Avaliação de diferentes combinações de oxigênio, gás carbônico e nitrogênio utilizadas no aumento de vida de prateleira de couve minimamente processada

    Directory of Open Access Journals (Sweden)

    Celso L. Moretti

    2003-12-01

    Full Text Available Collard greens (Brassica oleracea var. acephala "Manteiga" were harvested in commercial fields in Brasilia, Brazil, aiming to evaluate different oxygen, carbon dioxide and nitrogen combinations to extend the shelf life of the fresh-cut product. After harvest, leaves were taken to the postharvest laboratory, selected for external blemishes and minimally processed (3 mm thick inside a cold room (13±2°C. After processing, fresh-cut collard greens were stored under two controlled atmosphere (CA conditions (3% O2, 4% CO2; 5% O2, 5% CO2/balance N2, and normal air (control, at 5°C (95±2% RH, for six days. Daily, minimally processed collard greens were evaluated for total vitamin C, total chlorophyll, total soluble solids content, and titratable acidity. Total vitamin C content decreased for all treatments during the storage period. Storage under CA conditions delayed total vitamin C degradation for both atmospheres studied. At the end of the storage period, fresh-cut collard greens stored under 3% O2, 4% CO2 showed around 25% and 56% more vitamin C than the material stored under 5% O2, 5% CO2 and control, respectively. Total chlorophyll content decreased during the storage period. At the end of the experiment, fresh-cut collard greens stored under 3% O2, 4% CO2 showed 24% and 45% more total chlorophyll than the product stored under 5% O2, 5% CO2 and control, respectively. CA storage delayed organic acid degradation. On the sixth day, fresh-cut collard greens stored under 3% O2, 4% CO2 presented around 44% more organic acids than control. Total soluble solids content were not significantly affected.Folhas de couve (Brassica oleracea var. acephala "Manteiga" foram obtidas em campos de produção comercial em Brasília, DF, com o objetivo de avaliar diferentes combinações de oxigênio, dióxido de carbono e nitrogênio para estender a vida de prateleira do produto minimamente processado. Após colhidas, as folhas foram levadas ao laboratório de p

  18. Loglines. July-August 2014

    Science.gov (United States)

    2014-08-01

    hours, which helped close the gap between breakfast and lunch, Criswell said. “Before, we only had eight or nine items included in our salad bar; now...there’s anywhere from 24 to 32,” he said. “Besides o ering salad ve days a week, we also o er fresh fruit, like strawberries and cantaloupes...guide for di erent types of salads .” In addition, the installation’s child development center and the summer camp have expanded their gardening

  19. Cucumis melo ssp. Agrestis var. Agrestis Ameliorates High Fat Diet Induced Dyslipidemia in Syrian Golden Hamsters and Inhibits Adipogenesis in 3T3-L1 Adipocytes.

    Science.gov (United States)

    Shankar, Kripa; Singh, Sumit K; Kumar, Durgesh; Varshney, Salil; Gupta, Abhishek; Rajan, Sujith; Srivastava, Ankita; Beg, Muheeb; Srivastava, Anurag Kumar; Kanojiya, Sanjeev; Mishra, Dipak K; Gaikwad, Anil N

    2015-10-01

    Cucumis melo ssp. agrestis var. agrestis (CMA) is a wild variety of C. melo. This study aimed to explore anti-dyslipidemic and anti-adipogenic potential of CMA. For initial anti-dyslipidemic and antihyperglycemic potential of CMA fruit extract (CMFE), male Syrian golden hamsters were fed a chow or high-fat diet with or without CMFE (100 mg/kg). Further, we did fractionation of this CMFE into two fractions namely; CMA water fraction (CMWF) and CMA hexane fraction (CMHF). Phytochemical screening was done with liquid chromatography-mass spectrometry LC- (MS)/MS and direct analysis in real time-MS to detect active compounds in the fractions. Further, high-fat diet fed dyslipidemic hamsters were treated with CMWF and CMHF at 50 mg/kg for 7 days. Oral administration of CMFE and both fractions (CMWF and CMHF) reduced the total cholesterol, triglycerides, low-density lipoprotein cholesterol, and very low-density lipoprotein-cholesterol levels in high fat diet-fed dyslipidemic hamsters. CMHF also modulated expression of genes involved in lipogenesis, lipid metabolism, and reverse cholesterol transport. Standard biochemical diagnostic tests suggested that neither of fractions causes any toxicity to hamster liver or kidneys. CMFE and CMHF also decreased oil-red-O accumulation in 3T3-L1 adipocytes. Based on these results, it is concluded that CMA possesses anti-dyslipidemic and anti-hyperglycemic activity along with the anti-adipogenic activity. The oral administration of Cucumis melo agrestis fruit extract (CMFE) and its fractions (CMWF and CMHF) improved serum lipid profile in HFD fed dyslipidemic hamsters.CMFE, CMWF and CMHF significantly attenuated body weight gain and eWAT hypertrophy.The CMHF decreased lipogenesis in both liver and adipose tissue.CMFE and CMHF also inhibited adipogenesis in 3T3-L1 adipocytes. Abbreviation used: CMA: Cucumis melo ssp. agrestis var. agrestis, CMFE: CMA fruit extract, CMWF: CMA water fraction, CMHF: CMA hexane fraction, FAS: Fatty acid

  20. Fresh Slice Self-Seeding and Fresh Slice Harmonic Lasing at LCLS

    Energy Technology Data Exchange (ETDEWEB)

    Amann, J.W. [SLAC National Accelerator Lab., Menlo Park, CA (United States)

    2018-04-01

    We present results from the successful demonstration of fresh slice self-seeding at the Linac Coherent Light Source (LCLS).* The performance is compared with SASE and regular self-seeding at photon energy of 5.5 keV, resulting in a relative average brightness increase of a factor of 12 and a factor of 2 respectively. Following this proof-of-principle we discuss the forthcoming plans to use the same technique** for fresh slice harmonic lasing in an upcoming experiment. The demonstration of fresh slice harmonic lasing provides an attractive solution for future XFELs aiming to achieve high efficiency, high brightness X-ray pulses at high photon energies (>12 keV).***

  1. Abatement of Cr (Ⅵ) from wastewater using a new adsorbent, cantaloupe peel: Taguchi L{sub 16} orthogonal array optimization

    Energy Technology Data Exchange (ETDEWEB)

    Ramavandi, Bahman [Bushehr University of Medical Sciences, Bushehr (Iran, Islamic Republic of); Asgari, Ghorban; Faradmal, Javad [Hamadan University of Medical Sciences, Hamadan (Iran, Islamic Republic of); Sahebi, Soleyman [University of Technology, Sydney (UTS), Sydney (Australia); Roshani, Babak [DelcoWater, Saskatoon (Canada)

    2014-12-15

    Taguchi orthogonal design was applied for multivariate optimization of Cr (Ⅵ) abatement by cantaloupe peel powder (CPP), as a novel adsorbent, from industrial wastewater in a batch mode. Effective factors in the adsorption process, such as temperature, CPP dose, Cr (Ⅵ) concentration, wastewater pH, and contact time, were considered using an L{sub 16} orthogonal array design. The best conditions for adsorbing of Cr (Ⅵ) were determined by the Taguchi method and desirability approach as pH of 2, chromium concentration of 100mg/L, contact time of 5min, CPP dosage of 0.5 g/L, and wastewater temperature of 25 .deg. C. Analysis of variance results indicated that the pH was the most important variable influencing the chromium removal percentage, and its contribution value was obtained 45.01%. The Langmuir model proved best fit for the experimental data and maximum adsorption capacity of Cr (Ⅵ) onto CPP was obtained 166.25mg/g. The final part of the study includes an examination of the CPP through an analysis of the removal of chromium from real industrial wastewater. It can be concluded that the CPP presents a promising and efficient alternative for eliminating of Cr (Ⅵ) from industrial wastewaters.

  2. Fibre laser cutting stainless steel: Fluid dynamics and cut front morphology

    Science.gov (United States)

    Pocorni, Jetro; Powell, John; Deichsel, Eckard; Frostevarg, Jan; Kaplan, Alexander F. H.

    2017-01-01

    In this paper the morphology of the laser cut front generated by fibre lasers was investigated by observation of the 'frozen' cut front, additionally high speed imaging (HSI) was employed to study the fluid dynamics on the cut front while cutting. During laser cutting the morphology and flow properties of the melt film on the cut front affect cut quality parameters such as cut edge roughness and dross (residual melt attached to the bottom of the cut edge). HSI observation of melt flow down a laser cutting front using standard cutting parameters is experimentally problematic because the cut front is narrow and surrounded by the kerf walls. To compensate for this, artificial parameters are usually chosen to obtain wide cut fronts which are unrepresentative of the actual industrial process. This paper presents a new experimental cutting geometry which permits HSI of the laser cut front using standard, commercial parameters. These results suggest that the cut front produced when cutting medium section (10 mm thick) stainless steel with a fibre laser and a nitrogen assist gas is covered in humps which themselves are covered by a thin layer of liquid. HSI observation and theoretical analysis reveal that under these conditions the humps move down the cut front at an average speed of approximately 0.4 m/s while the covering liquid flows at an average speed of approximately 1.1 m/s, with an average melt depth at the bottom of the cut zone of approximately 0.17 mm.

  3. Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados Control of enzymatic browning and flesh firmness in fresh-cut peaches

    Directory of Open Access Journals (Sweden)

    Amauri Costa da Costa

    2011-06-01

    Full Text Available O escurecimento enzimático e o amolecimento são as principais alterações que podem afetar pêssegos minimamente processados (MP. Objetivou-se avaliar a aplicação de L-cisteína (Cis, ácido L-ascórbico (AA e cloreto de cálcio (CC no controle do escurecimento enzimático e da perda de firmeza de polpa de pêssegos MP, cv. 'Esmeralda'. Os frutos foram processados e, após o fatiamento, imersos nos tratamentos: (I água (controle; (II AA+CC; (III Cis+CC; e, (IV Cis+AA+CC. Em seguida, as fatias foram acondicionadas em embalagens rígidas envoltas com filme PVC de 30µm de espessura e armazenadas durante seis dias a 4±1°C e 85±3% UR. As amostras foram avaliadas quanto aos aspectos físico-químicos, enzimáticos e sensoriais a cada dois dias. O tratamento Cis+AA+CC resultou em maiores valores de L* e h°, o que indica ter sido o mais eficaz na prevenção do escurecimento. Os tratamentos com L-cisteína resultaram em menor atividade da polifenoloxidase (PPO e o tratamento Cis+AA+CC foi o mais efetivo na contenção da atividade da peroxidase (POD, indicando que o melhor desempenho desse tratamento está associado à menor atividade de PPO e POD. A avaliação sensorial indicou que o tratamento Cis+AA+CC foi o mais eficiente, proporcionando a manutenção de características sensoriais aceitáveis aos pêssegos MP, cv. 'Esmeralda'.The enzymatic browning and firmness loss are the major changes that could affect fresh-cut peaches. The objective was to evaluate the application of L-cysteine (Cis, L-ascorbic acid (AA and calcium chloride (CC in the control of browning enzymatic and loss of firmness of minimally processed dried peaches, cv. 'Esmeralda'. The fruits were processed industrially and, after slicing, immersed in treatments: (I water (control; (II AA+CC; (III Cis+CC and (IV Cis+AA+CC. After, the slices were packed in packages sealed with PVC film 30µm thick and stored for six days at 4±1°C and 85±3% UR. The samples were evaluated

  4. Caracterização química e física de batatas ágata e monalisa minimamente processadas Chemical and physical characterization of fresh-cut potatoes

    Directory of Open Access Journals (Sweden)

    Lívia L. O. Pineli

    2006-03-01

    Full Text Available O objetivo deste trabalho foi caracterizar química e fisicamente batatas minimamente processadas durante o armazenamento refrigerado. Batatas (Solanum tuberosum, L. ágata e monalisa foram minimamente processadas como minibatatas. Após o processamento, as batatas foram acondicionadas sob vácuo parcial e, posteriormente, armazenadas em câmaras frias a 5 e 15ºC, por nove dias. A cada três dias, foram avaliadas as seguintes variáveis: firmeza, atividade da polifenoloxidase e peroxidase, açúcares solúveis totais, amido e vitamina C total. Nas batatas armazenadas a 15ºC, constatou-se que, após nove dias de armazenamento, sua firmeza era 3,3 vezes menor em batatas monalisa e 4,3 vezes menor para a cultivar ágata, quando comparadas com o produto recém-processado. A atividade da polifenoloxidase mostrou-se praticamente estável em batatas monalisa armazenadas a 5ºC. Batatas monalisa minimamente processadas apresentaram maior atividade da peroxidase a 5ºC, sendo 86% maior do que a atividade desta enzima em batatas ágata ao final do período experimental. O teor inicial de açúcares solúveis totais nas batatas minimamente processadas era 28% maior na cultivar monalisa, quando comparada com tubérculos de ágata. As duas cultivares apresentaram tendência de elevação do teor de amido nos primeiros três dias, para as duas temperaturas estudadas. Em ambas as cultivares, armazenamento a 5ºC possibilitou maior manutenção dos teores de vitamina C.The present work was carried out aiming to evaluate chemical and physical characteristics of fresh-cut potatoes stored under 5 and 15°C. Potatoes, (Solanum tuberosum L. ágata and Monalisa were minimally processed as baby potatoes. After processing, the material was packed under partial vacuum and stored at 5 and 15°C for nine days. Every three days tubers were evaluated for firmness, enzymatic activity (polyphenoloxidase and peroxidase, total soluble sugars, starch, and total vitamin C

  5. Plantas hospederas de los virus más importantes que infectan el melón, Cucumis melo (Cucurbitaceae) en Costa Rica

    OpenAIRE

    Sánchez, M.V.; Agüero, R.; Rivera, C.

    1998-01-01

    Las especies hospederas naturales de los virus (PRSV, WMV-2, CMV y ZYMV) que infectan el cultivo de melón (Cucumis melo L.) para la exportación en Costa Rica se identificaron en plantaciones comerciales de dos fincas ubicadas, una en la provincia de Guanacaste, y la otra en la provincia de Puntarenas. En ambas fincas se cultiva el melon con irrigación durante la época seca, pero su manejo cultural es diferente. La finca A con una larga trayectoria en el cultivo de melón en rotación con maíz, ...

  6. Assessment of Salicylic Acid Impacts on Seedling Characteristic of Cucumber (Cucumis sativus L. under Water Stress

    Directory of Open Access Journals (Sweden)

    Hossein MARDANI

    2012-02-01

    Full Text Available Impacts of various concentrations of salicylic acid (SA on cucumber (Cucumis sativus L. seedling characteristic were evaluated under different water stress levels by using a factorial arrangement based on completely randomized design with three replications at experimental greenhouse of Ferdowsi University of Mashhad, Iran. The studied factors included three water deficit levels (100% FC, 80% FC, and 60% FC considered as first factor and five levels of SA concentrations (0, 0.25, 0.5, 0.75, and 1 mM as second factor. Results showed that foliar application of SA at the highest concentration enhanced leaf area, leaf and dry weight while decreased stomatal conductance under high level of water deficit stress. Though, severe water deficit stress sharply raised the SPAD reading values. In general, exogenous SA application could develop cucumber seedling characteristic and improve water stress tolerance.

  7. Cutting state identification

    International Nuclear Information System (INIS)

    Berger, B.S.; Minis, I.; Rokni, M.

    1997-01-01

    Cutting states associated with the orthogonal cutting of stiff cylinders are identified through an analysis of the singular values of a Toeplitz matrix of third order cumulants of acceleration measurements. The ratio of the two pairs of largest singular values is shown to differentiate between light cutting, medium cutting, pre-chatter and chatter states. Sequences of cutting experiments were performed in which either depth of cut or turning frequency was varied. Two sequences of experiments with variable turning frequency and five with variable depth of cut, 42 cutting experiments in all, provided a database for the calculation of third order cumulants. Ratios of singular values of cumulant matrices find application in the analysis of control of orthogonal cutting

  8. Changes in the physiological regulation of transpiration caused by the effects of industrial air pollution. [Cucumis sativus

    Energy Technology Data Exchange (ETDEWEB)

    Kozinka, V; Klasova, A; Niznansky, A

    1963-01-01

    Through Hygen's method of quantitative analysis of transpiration curves, the authors studied the intensity of stomatal and cuticular transpiration of germinating leaves of Cucumis sativus which were experimentally exposed to solid impurities containing F. The difference between the control and experimental plants shows that the impurities not only blocked the regulating system of breathing but also caused increased cuticular transpiration. Numerous lesions were observed; cuticle damage also spread to the inner tissues. A direct relationship between microscopic and macroscopic symptoms was not proven. The creation of conditions adverse to the normal development of the water balance was intensified when the impurities were dropped onto the surface of the leaves. The possible protective function of trichomes is mentioned, but applies only when the impurities settle on a dry surface.

  9. Plasma cutting or laser cutting. Plasma setsudan ka laser setsudan ka

    Energy Technology Data Exchange (ETDEWEB)

    Nakamura, A. (Tanaka Engineering Works Ltd., Saitama (Japan))

    1991-05-01

    Comparisons and discussions were made on the plasma cutting and laser cutting in sheet steel cutting, referring partly to gas cutting. Historically, the cutting has been developed from gas, plasma, and laser in that order, and currently these three methods are used mixedly. Generally, the plasma cutting is superior in cutting speed, but inferior in cut face quality, and it requires measures of dust collection. Due to high accuracy and quality in cut face, the laser cutting has been practically used for quite some time in the thin sheet industry, but medium to thick sheet cutting had a problem of unavailability of high output laser suitable for these ranges. However, the recent technologies have overcome the problem as a result of development at the authors {prime} company of a 2 kW class laser cutter capable of cutting 19 mm thick sheet. The cutter has been proven being particularly excellent in controllability. Choice of whether plasma or laser would depend upon which priority is to be taken, cost or accuracy. 15 figs., 3 tabs.

  10. Logging slash from regeneration cuttings as a source of fuel; Paeaetehakkuualojen hakkuutaehde polttoainelaehteenae

    Energy Technology Data Exchange (ETDEWEB)

    Hakkila, P [Finnish Forest Research Inst., Vantaa (Finland); Asikainen, A [Joensuu Univ. (Finland); Korpilahti, A [Metsaeteho, Helsinki (Finland); Nurmi, J [Finnish Forest Research Inst., Kannus (Finland)

    1997-12-31

    Logging slash from regeneration areas is the major reserve of forest biomass for the production of renewable energy in Finland. Typically, about 52 m{sup 3} of unmerchantable stemwood and crown mass per hectare is left in a clear-cutting area of Scots pine, and 116 m{sup 3} per hectare in a clear-cutting area of Norway spruce. These figures correspond to 9,6 and 22,4 tons of oil equivalent per hectare. In addition to the abundant availability, logging slash is made attractive from the utilization point of view by moderate costs of recovery. This paper reviews the studies carried out by Project 114 of the national Bioenergy Research Program in 1995. The following aspects were included: The effect of the recovery of logging slash for fuel on the work techniques and productivity of one-grip harvesters in clear-cutting of Norway spruce; off-road transport of logging slash with a forwarder equipped with an enlarged load space; chipping of logging slash; and outside storage of fuel crushed from fresh logging slash. The participating research organizations are the Finnish Forest Research Institute, Metsaeteho and University of Joensuu

  11. Logging slash from regeneration cuttings as a source of fuel; Paeaetehakkuualojen hakkuutaehde polttoainelaehteenae

    Energy Technology Data Exchange (ETDEWEB)

    Hakkila, P. [Finnish Forest Research Inst., Vantaa (Finland); Asikainen, A. [Joensuu Univ. (Finland); Korpilahti, A. [Metsaeteho, Helsinki (Finland); Nurmi, J. [Finnish Forest Research Inst., Kannus (Finland)

    1996-12-31

    Logging slash from regeneration areas is the major reserve of forest biomass for the production of renewable energy in Finland. Typically, about 52 m{sup 3} of unmerchantable stemwood and crown mass per hectare is left in a clear-cutting area of Scots pine, and 116 m{sup 3} per hectare in a clear-cutting area of Norway spruce. These figures correspond to 9,6 and 22,4 tons of oil equivalent per hectare. In addition to the abundant availability, logging slash is made attractive from the utilization point of view by moderate costs of recovery. This paper reviews the studies carried out by Project 114 of the national Bioenergy Research Program in 1995. The following aspects were included: The effect of the recovery of logging slash for fuel on the work techniques and productivity of one-grip harvesters in clear-cutting of Norway spruce; off-road transport of logging slash with a forwarder equipped with an enlarged load space; chipping of logging slash; and outside storage of fuel crushed from fresh logging slash. The participating research organizations are the Finnish Forest Research Institute, Metsaeteho and University of Joensuu

  12. Wedge cutting of mild steel by CO 2 laser and cut-quality assessment in relation to normal cutting

    Science.gov (United States)

    Yilbas, B. S.; Karatas, C.; Uslan, I.; Keles, O.; Usta, Y.; Yilbas, Z.; Ahsan, M.

    2008-10-01

    In some applications, laser cutting of wedge surfaces cannot be avoided in sheet metal processing and the quality of the end product defines the applicability of the laser-cutting process in such situations. In the present study, CO 2 laser cutting of the wedge surfaces as well as normal surfaces (normal to laser beam axis) is considered and the end product quality is assessed using the international standards for thermal cutting. The cut surfaces are examined by the optical microscopy and geometric features of the cut edges such as out of flatness and dross height are measured from the micrographs. A neural network is introduced to classify the striation patterns of the cut surfaces. It is found that the dross height and out of flatness are influenced significantly by the laser output power, particularly for wedge-cutting situation. Moreover, the cut quality improves at certain value of the laser power intensity.

  13. Effect of cutting intervals and heights in forage productivity of Moringa oleifera.

    Directory of Open Access Journals (Sweden)

    Ramos-Trejo O.

    2015-07-01

    Full Text Available The use of Moringa oleifera as fodder is due to its good nutritional characteristics and high yield of fresh biomass. Eastern Yucatan, Mexico has favorable soil and climatic conditions for its establishment. The aim of this work was to estimate forage productivity of Moringa oleifera in two cutting intervals and three different heights. The experiment was conducted at the Experimental Site of Tizimín fron the National Institute of Forest, Agricultural and lLvestock Researches (INIFAP. The experimental units were placed in a completely randomized design with a 2 x 3 factorial arrangement and four replications. Forage yield was quantified and foliage samples were taken for DM content. Significant differences (p0.05 were found. In conclusion, during the evaluation of Moringa oleifera, it was found that the best performance in this work is obtained when the cuts on the soles are made every 60 days at a height of 40 cm (1.9119 t ha-1 cut-1; however, more agronomic studies of this plant are recommended in the eastern Yucatan, such as: planting density, arrangement, partnerships with other shrub species in the region, rain and dry periods, in order to have a viable and profitable option forage productivity of this plant.

  14. Gamma radiation use as a quarantine treatment alternative for cut flowers

    International Nuclear Information System (INIS)

    Kikuchi, Olivia Kimiko

    1999-01-01

    Methyl bromide is a broad spectrum pesticide to control insects, nematodes, weeds, pathogens and rodents It is effective to commodity treatment designed for exportation/importation, but is also toxic for human being. Besides, it is an ozone layer depleting substance and many countries are interested in finding other less damaging alternatives. The methyl bromide shall be banned until 2015 and one promising alternative is the radiation. It can be effective for some vegetables, like fresh cut flowers. The tolerance to gamma radiation was observed in some cut flowers. Dianthus (Caryophyllaceae), Gypsophyla (Caryophyllaceae), Gomphrena (Amarantaceae), Celosia (Amarantaceae) and Narcissus (Amaryllidaceae) were tolerant to 750 Gy. Heliconia and Strelitzia (Musaceae) were not tolerant, presenting a severe browning of the colored sepals. Anthurium (Araceae) was also sensitive to 750 Gy, presenting browning of the spike, discoloration and black spots on the sepals. The radiation inhibited the bud opening of Hemerocallis (Liliaceae) and Gladiolus (Iridaceae). Gerbera (Compositae) and Callistemon (Myrtaceae) wilted before the control flowers. Helianthus (Compositae) leaves wilted before the flowers because of the radiation. (author)

  15. Effect of CRC::etr1-1 transgene expression on ethylene production, sex expression, fruit set and fruit ripening in transgenic melon (Cucumis melo L.).

    Science.gov (United States)

    Switzenberg, Jessica A; Beaudry, Randy M; Grumet, Rebecca

    2015-06-01

    Ethylene is a key factor regulating sex expression in cucurbits. Commercial melons (Cucumis melo L.) are typically andromonoecious, producing male and bisexual flowers. Our prior greenhouse studies of transgenic melon plants expressing the dominant negative ethylene perception mutant gene, etr1-1, under control of the carpel- and nectary-primordia targeted CRAB'S CLAW (CRC) promoter showed increased number and earlier appearance of carpel-bearing flowers. To further investigate this phenomenon which could be potentially useful for earlier fruit production, we observed CRC::etr1-1 plants in the field for sex expression, fruit set, fruit development, and ripening. CRC::etr1-1 melon plants showed increased number of carpel-bearing open flowers on the main stem and earlier onset by 7-10 nodes. Additional phenotypes observed in the greenhouse and field were conversion of approximately 50% of bisexual buds to female, and elongated ovaries and fruits. Earlier and greater fruit set occurred on the transgenic plants. However, CRC::etr1-1 plants had greater abscission of young fruit, and smaller fruit, so that final yield (kg/plot) was equivalent to wild type. Earlier fruit set in line M5 was accompanied by earlier appearance of ripe fruit. Fruit from line M15 frequently did not exhibit external ripening processes of rind color change and abscission, but when cut open, the majority showed a ripe or overripe interior accompanied by elevated internal ethylene. The non-ripening external phenotype in M15 fruit corresponded with elevated etr1-1 transgene expression in the exocarp. These results provide insight into the role of ethylene perception in carpel-bearing flower production, fruit set, and ripening.

  16. REQUERIMENTOS DE POLINIZAÇÃO DO MELOEIRO (Cucumis melo l. NO MUNICÍPIO DE ACARAÚ - CE - BRASIL

    Directory of Open Access Journals (Sweden)

    Raimundo Maciel Sousa

    2009-01-01

    Full Text Available This work was carried in commercial areas cultivate with muskmelon (Cucumis melo L., variety AF- 646, in the municipal district of Acaraú, state of Ceará, Brazil. The investigation was split in four treatments: hand cross pollination, open pollination in presence of the honey bee hives, open pollination and resricted pollination. The observed variables were: rate of fruit set, fruit weight and seed number of fruits. The hand cross pollination showed the best effect to number of fruit set, fruit weight and seed number of fruits, following to open pollination in presence of the honey bee hives, open pollination and resricted pollination, without fruit set. Considering the melon cultivated at open fields and during the dry season in NE Brazil, it is possible to conclude that it depends on biotic pollinators and that honeybees promote efficientily the pollination.

  17. Effects of some preservative solutions on vase life and keeping quality of snapdragon (Antirrhinum majus L. cut flowers

    Directory of Open Access Journals (Sweden)

    Abdul-Wasea A. Asrar

    2012-01-01

    Full Text Available The effect of selected chemical agents used as preservative solutions to improve the keeping quality of cut snapdragon (Antirrhinum majus L. cv. Yellow Butterfly flowers had been studied. These preservative solutions (treatments were: 2% sucrose, 200 ppm 8-hydroxyquinoline sulfate (8-HQS, pulsing treatment with 200 ppm 8-HQS in combination with 2% sucrose for 12 h, pulsing the spikes with 0.2 mM silver thiosulfate (STS for 1 h, pulsing with 0.2 mM STS for 1 h followed by 2% sucrose solution, or distilled water used as control. The results showed that all treatments had improved the keeping quality and vase life of the cut flowers comparing to control ones. Among all these treatments, the 8-HQS plus 2% sucrose treatment showed best water uptake, water balance, percentage of maximum increase in fresh weight of the cut flower stem and vase life which was extended up to 18 days. Moreover, this keeping solution treatment retarded the degradation of chlorophyll as well as carbohydrate of the cut flowers during their postharvest life. It has been concluded that 200 ppm 8-HQS combined with 2% sucrose solution has the potential to be used as a commercial cut flower preservative solution to delay flower senescence, enhance post-harvest quality and prolong the vase life of cut snapdragon flowers.

  18. Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere

    Directory of Open Access Journals (Sweden)

    Francesca Piras

    2013-10-01

    Full Text Available The shelf-life of Halal fresh cut and minced beef meat, packaged under modified atmosphere (MAP was evaluated. The microbial profile of the carcasses intended for cutting and mincing was investigated by detecting spoilage and pathogenic bacteria. Samples of diced meat (DM, marrowbones (MB, steaks (S and minced meat (MM were packaged in MAP (66.0% O2, 25.0% CO2 and 9.0% N2 and stored at +2 and +8°C. At 0, 7 and 14 days, gas composition of headspace was measured. Moreover, in all the samples colony count at 30°C, Enterobacteriaceae, lactic acid bacteria (LAB and Pseudomonas spp. were determined. The carcasses contamination was in compliance with the criteria fixed by EC Reg. 2073/2005. Gas composition of the headspace changed significantly during the storage, mainly at +8°C, where a significant decrease of O2 (until 0.1-0.6% and an increase of CO2 (until 81.0-89.0% were recorded. This could be related to the level of LAB and Pseudomonas spp. Less significant changes were observed at +2°C. At 7 days of storage colony count, mean values were higher than >107 CFU/g in the samples at +8°C, and also at 14 days at +2°C, presumably due to the high levels of Pseudomonas spp., that was dominant at the end of the test. Overall, the microbial mean counts were higher than those detected in similar products packaged under vacuum. In order to extend the shelf-life of the fresh meat and meat preparations, differentiated gas mixtures, and particularly a higher percentage of CO2, could be employed.

  19. Cutting forces during turning with variable depth of cut

    Directory of Open Access Journals (Sweden)

    M. Sadílek

    2016-03-01

    The proposed research for the paper is an experimental work – measuring cutting forces and monitoring of the tool wear on the cutting edge. It compares the turning where standard roughing cycle is used and the turning where the proposed roughing cycle with variable depth of cut is applied.

  20. Cutting method and cutting device for spent fuel rod of nuclear reactor

    International Nuclear Information System (INIS)

    Komatsu, Masahiko; Ose, Toshihiko.

    1996-01-01

    A control rod transferred under water in a vertically suspended state is postured horizontally at such a water depth that radiations can be shielded, and then it is cut to a dropping speed limiting portion and a cross-like main body. The separated cross-like main body portion is further cut in the longitudinal direction and separated into a pair of cut pieces each having an L-shaped cross section. A disk like metal saw is used as a cutting tool. Alternatively, a plasma jet cutter or a melting-type water jet cutter is used as a cutting tool. Then, since the spent control rod to be cut is postured horizontally under water, the water depth for the cutting position can be reduced. As a result, the cutting state using the cutting tool can be observed by naked eyes from the position above the water surface thereby enabling to perform the cutting operation reliably. (N.H.)

  1. Efeito do hipoclorito de sódio sobre a microbiota de abacaxi 'Pérola' minimamente processado Effect of sodium hypochlorite on the microflora of fresh-cut 'Pérola' pineapple

    Directory of Open Access Journals (Sweden)

    Lucimara Rogéria Antoniolli

    2005-04-01

    Full Text Available Procurou-se determinar a menor concentração eficiente de hipoclorito de sódio (NaOCl para desinfecção da casca, bem como avaliar a necessidade de utilização do mesmo agente sanitizante no banho de imersão da polpa do abacaxi 'Pérola' minimamente processado. Frutos previamente lavados foram desinfectados com NaOCl 100; 150 ou 200mg.L-1, durante 2 minutos. Após aproximadamente 24 horas de armazenamento refrigerado, os frutos foram descascados e fatiados mecanicamente. As fatias foram imersas em solução de NaOCl 20mg.L-1 ou em água (controle, durante 30 segundos. Após período de repouso, para drenagem do excesso de líquido, foram acondicionadas em embalagens de polietileno tereftalato e mantidas à temperatura de 4 ± 1°C, durante 16 dias. As análises microbiológicas, realizadas em intervalos de três dias, foram: coliformes a 35ºC, coliformes a 45ºC, bactérias aeróbias mesófilas e de bolores, e leveduras. Não foram detectados coliformes totais e fecais em nenhum dos tratamentos, durante 16 dias de armazenamento refrigerado. A desinfecção da casca com NaOCl 200mg.L-1, associada à sanitização da polpa do abacaxi com NaOCl 20mg.L-1, proporcionou menores populações de microrganismos aeróbios mesófilos e de bolores, e leveduras, tornando tais operações imprescindíveis na obtenção de produtos minimamente processados que ofereçam garantia de sanidade ao consumidor.The purpose of this research was to determine the smallest effective concentration of sodium hypochlorite (NaOCl for intact fruit disinfection as well as to evaluate the use of the same disinfectant product for sanitization of the fresh-cut 'Pérola' pineapple. Fruits were washed and disinfected with chlorine solutions (100, 150 or 200mg.L-1 for 2 minutes. After approximately 24 hours of cold storage, fruits were mechanically peeled and sliced. Slices were dipped in 20mg.L-1 of chlorine solution or pure water (control, for 30 seconds. After that, the

  2. Agrobiodiversity Indices for Three Cucurbit Species in Khorasan- Razavi Province

    Directory of Open Access Journals (Sweden)

    Mehdi Nassiri Mahallati

    2017-09-01

    Full Text Available Introduction The deterioration of genetic resources of many field crops due to monoculture and other agricultural activities has been well documented. Estimates indicate that the introduction of new varieties has contributed at least 80% of the increase in crop production, yet, these gains have been offset by the loss of 90% of landraces. The importance of biodiversity in enhancing the sustainability of crop production in agroecosystems has been well acknowledged in the literature. This has been achieved by increasing the biodiversity at cropping systems, species, and variety levels, which corresponds to biodiversity at the ecosystem, species, and ecotype levels in natural ecosystems. Conservation of biodiversity is prerequisite for sustainable agroecosystems. In the past, diverse species, genotypes and varieties were used in agroecosystems that ensured their sustainability. At present, this approach has changed and new varieties have replaced old ones and on sustainability of systems has been negatively impacted. In the other word, agrobiodiversity or the variety of species in cropping systems has dropped rapidly. Materials and methods In this research, agrobiodiversity of melon (Cucumis.melo var. Inodorus, watermelon (Citrullus Vulgaris and cantaloupe (Cucumis.melo var. Cantaloupensis were evaluated at the genotype and variety levels. For this purpose necessary data including the number of cultivated genotypes or land races and cultivated area for each of them were collected from 25 counties of Khorasan Razavi province. Accurate data was gathered from the appropriate database and also by filling questionnaire for growing season of 2010-2011. Then spatial biodiversity indices of Simpson and Shannon, evenness, and similarity indices of Sorenson were calculated for three cucurbit crops. Results and discussion The results showed that from total cultivated area of cucurbit species in 2010-2011 growing season, 48, 30, 20 and 2 percent belonged to

  3. What is a Fresh Scent in Perfumery? Perceptual Freshness is Correlated with Substantivity

    Directory of Open Access Journals (Sweden)

    Manuel Zarzo

    2012-12-01

    Full Text Available Perfumes are manufactured by mixing odorous materials with different volatilities. The parameter that measures the lasting property of a material when applied on the skin is called substantivity or tenacity. It is well known by perfumers that citrus and green notes are perceived as fresh and they tend to evaporate quickly, while odors most dissimilar to ‘fresh’ (e.g., oriental, powdery, erogenic and animalic scents are tenacious. However, studies aimed at quantifying the relationship between fresh odor quality and substantivity have not received much attention. In this work, perceptual olfactory ratings on a fresh scale, estimated in a previous study, were compared with substantivity parameters and antierogenic ratings from the literature. It was found that the correlation between fresh odor character and odorant substantivity is quite strong (r = −0.85. ‘Fresh’ is sometimes interpreted in perfumery as ‘cool’ and the opposite of ‘warm’. This association suggests that odor freshness might be somehow related to temperature. Assuming that odor perception space was shaped throughout evolution in temperate climates, results reported here are consistent with the hypothesis that ‘fresh’ evokes scents typically encountered in the cool season, while ‘warm’ would be evoked by odors found in nature during summer. This hypothesis is rather simplistic but it may provide a new insight to better understand the perceptual space of scents.

  4. INFLUENCIA DE LA DENSIDAD DE SIEMBRA Y LA PODA EN EL CULTIVO DEL PEPINO (Cucumis sativus

    Directory of Open Access Journals (Sweden)

    Paublo Javier Bravo Bravo

    2011-12-01

    Full Text Available El objetivo de la investigación fue determinar la influencia de la densidad de siembra y el número de poda de ejes en el cultivo de pepino (Cucumis sativus. Se estudiaron tres distancias de siembra 1.0x0.2, 1.0x0.4 y 1.0x 0.6 m y la poda de ejes productivos dejando 1, 2 y 3 ejes por planta. La poda se realizó a los 30 días después del trasplante. Se evaluaron las características del fruto de diámetro (cm, longitud (cm, peso (g, fruto por planta y rendimiento por hectárea. Los tratamientos se distribuyeron en un diseño de bloques al azar y los datos se analizaron mediante análisis de varianza. Se obtuvo diferencias para la variable rendimiento/hectárea con respecto al resto de las variables evaluadas.

  5. Flexible Laser Metal Cutting

    DEFF Research Database (Denmark)

    Villumsen, Sigurd; Jørgensen, Steffen Nordahl; Kristiansen, Morten

    2014-01-01

    This paper describes a new flexible and fast approach to laser cutting called ROBOCUT. Combined with CAD/CAM technology, laser cutting of metal provides the flexibility to perform one-of-a-kind cutting and hereby realises mass production of customised products. Today’s laser cutting techniques...... possess, despite their wide use in industry, limitations regarding speed and geometry. Research trends point towards remote laser cutting techniques which can improve speed and geometrical freedom and hereby the competitiveness of laser cutting compared to fixed-tool-based cutting technology...... such as punching. This paper presents the concepts and preliminary test results of the ROBOCUT laser cutting technology, a technology which potentially can revolutionise laser cutting....

  6. Some possibilities for determining cutting data when using laser cutting:

    OpenAIRE

    Radovanović, Miroslav

    2006-01-01

    The technological problems faced in the field of the application of laser-cutting machines lie in insufficient knowledge of the laser technique and the absence of both sufficiently reliable practical data and knowledge about the parameters affecting the work process itself. A significant parameter that is necessary to determine and to enter in an NC-program is the cutting speed. Various authors analyze the laser-cutting process and give mathematical models where laser cutting is modeled by us...

  7. Low-cost 420nm blue laser diode for tissue cutting and hemostasis

    Science.gov (United States)

    Linden, Kurt J.

    2016-03-01

    This paper describes the use of a 420 nm blue laser diode for possible surgery and hemostasis. The optical absorption of blood-containing tissue is strongly determined by the absorption characteristics of blood. Blood is primarily comprised of plasma (yellowish extracellular fluid that is approximately 95% water by volume) and formed elements: red blood cells (RBCs), white blood cells (WBCs) and platelets. The RBCs (hemoglobin) are the most numerous, and due to the spectral absorption characteristics of hemoglobin, the optical absorption of blood has a strong relative maximum value in the 420 nm blue region of the optical spectrum. Small, low-cost laser diodes emitting at 420 nm with tens of watts of continuous wave (CW) optical power are becoming commercially available. Experiments on the use of such laser diodes for tissue cutting with simultaneous hemostasis were carried out and are here described. It was found that 1 mm deep x 1 mm wide cuts can be achieved in red meat at a focused laser power level of 3 W moving at a velocity of ~ 1 mm/s. The peripheral necrosis and thermal damage zone extended over a width of approximately 0.5 mm adjacent to the cuts. Preliminary hemostasis experiments were carried out with fresh equine blood in Tygon tubing, where it was demonstrated that cauterization can occur in regions of intentional partial tubing puncture.

  8. Remote Laser Cutting of CFRP: Improvements in the Cut Surface

    Science.gov (United States)

    Stock, Johannes; Zaeh, Michael F.; Conrad, Markus

    In the automotive industry carbon fibre reinforced plastics (CFRP) are considered as a future key material to reduce the weight of the vehicle. Therefore, capable production techniques are required to process this material in mass industry. E.g., state of the art methods for cutting are limited by the high tool wear or the feasible feed rate. Laser cutting processes are still under investigation. This paper presents detailed new studies on remote laser cutting of CFRP focusing on the influence of the material properties and the quality of the cut surface. By adding light absorbing soot particles to the resin of the matrix, the cutting process is improved and fewer defects emerge.

  9. Multibeam Fibre Laser Cutting

    DEFF Research Database (Denmark)

    Olsen, Flemming Ove

    The appearance of the high power high brilliance fibre laser has opened for new possibilities in laser materials processing. In laser cutting this laser has demonstrated high cutting performance compared to the dominating cutting laser, the CO2-laser. However, quality problems in fibre......-laser cutting have until now limited its application in metal cutting. In this paper the first results of proof-of-principle studies applying a new approach (patent pending) for laser cutting with high brightness short wavelength lasers will be presented. In the approach, multi beam patterns are applied...... to control the melt flow out of the cut kerf resulting in improved cut quality in metal cutting. The beam patterns in this study are created by splitting up beams from 2 single mode fibre lasers and combining these beams into a pattern in the cut kerf. The results are obtained with a total of 550 W of single...

  10. Multibeam fiber laser cutting

    DEFF Research Database (Denmark)

    Olsen, Flemming Ove; Hansen, Klaus Schütt; Nielsen, Jakob Skov

    2009-01-01

    The appearance of the high power high brilliance fiber laser has opened for new possibilities in laser materials processing. In laser cutting this laser has demonstrated high cutting performance compared to the dominating Cutting laser, the CO2 laser. However, quality problems in fiber......-laser cutting have until now limited its application to metal cutting. In this paper the first results of proof-of-principle Studies applying a new approach (patent pending) for laser cutting with high brightness and short wavelength lasers will be presented. In the approach, multibeam patterns are applied...... to control the melt flow out of the cut kerf resulting in improved cut quality in metal cutting. The beam patterns in this study are created by splitting up beams from two single mode fiber lasers and combining these beams into a pattern in the cut kerf. The results are obtained with a total of 550 W...

  11. Prediction of surface roughness in turning of Ti-6Al-4V using cutting parameters, forces and tool vibration

    Science.gov (United States)

    Sahu, Neelesh Kumar; Andhare, Atul B.; Andhale, Sandip; Raju Abraham, Roja

    2018-04-01

    Present work deals with prediction of surface roughness using cutting parameters along with in-process measured cutting force and tool vibration (acceleration) during turning of Ti-6Al-4V with cubic boron nitride (CBN) inserts. Full factorial design is used for design of experiments using cutting speed, feed rate and depth of cut as design variables. Prediction model for surface roughness is developed using response surface methodology with cutting speed, feed rate, depth of cut, resultant cutting force and acceleration as control variables. Analysis of variance (ANOVA) is performed to find out significant terms in the model. Insignificant terms are removed after performing statistical test using backward elimination approach. Effect of each control variables on surface roughness is also studied. Correlation coefficient (R2 pred) of 99.4% shows that model correctly explains the experiment results and it behaves well even when adjustment is made in factors or new factors are added or eliminated. Validation of model is done with five fresh experiments and measured forces and acceleration values. Average absolute error between RSM model and experimental measured surface roughness is found to be 10.2%. Additionally, an artificial neural network model is also developed for prediction of surface roughness. The prediction results of modified regression model are compared with ANN. It is found that RSM model and ANN (average absolute error 7.5%) are predicting roughness with more than 90% accuracy. From the results obtained it is found that including cutting force and vibration for prediction of surface roughness gives better prediction than considering only cutting parameters. Also, ANN gives better prediction over RSM models.

  12. Cutting cleaner

    International Nuclear Information System (INIS)

    Elsen, R.P.H. van; Smits, M.

    1991-01-01

    This paper presents the results of a long term field test of the Cutting Cleaner, which is used for the treatment of wet oil contaminated cuttings (WOCC) produced when drilling with Oil Based Mud (OBM). It was concluded that it is possible to reduce the oil content of cuttings to an average of 1 - 2%. The recovered base oil can be reused to make new oil based mud

  13. Common arbuscular mycorrhizal networks amplify competition for phosphorus between seedlings and established plants

    DEFF Research Database (Denmark)

    Merrild, Marie Porret; Ambus, Per; Rosendahl, Søren

    2013-01-01

    ) seedlings grew into established networks of Rhizophagus irregularis and cucumber (Cucumis sativus) in two experiments. One experiment studied seedling uptake of 32P in the network in response to cutting of cucumber shoots; the other analysed seedling uptake of P and nitrogen (N) in the presence of intact...... or severed arbuscular mycorrhizal fungus networks and at two soil P concentrations. Pre‐established and intact networks suppressed growth of tomato seedlings. Cutting of cucumber shoots mitigated P deficiency symptoms of seedlings, which obtained access to P in the extraradical mycelium and thereby showed...

  14. What determines fresh fish consumption in Croatia?

    Science.gov (United States)

    Tomić, Marina; Matulić, Daniel; Jelić, Margareta

    2016-11-01

    Although fresh fish is widely available, consumption still remains below the recommended intake levels among the majority of European consumers. The economic crisis affects consumer food behaviour, therefore fresh fish is perceived as healthy but expensive food product. The aim of this study was to determine the factors influencing fresh fish consumption using an expanded Theory of Planned Behaviour (Ajzen, 1991) as a theoretical framework. The survey was conducted on a heterogeneous sample of 1151 Croatian fresh fish consumers. The study investigated the relationship between attitudes, perceived behavioural control, subjective norm, moral obligation, involvement in health, availability, intention and consumption of fresh fish. Structural Equation Modeling by Partial Least Squares was used to analyse the collected data. The results indicated that attitudes are the strongest positive predictor of the intention to consume fresh fish. Other significant predictors of the intention to consume fresh fish were perceived behavioural control, subjective norm, health involvement and moral obligation. The intention to consume fresh fish showed a strong positive correlation with behaviour. This survey provides valuable information for food marketing professionals and for the food industry in general. Copyright © 2015 Elsevier Ltd. All rights reserved.

  15. Laser cutting or water-jet cutting. Laser setsudan ka water-jet setsudan ka

    Energy Technology Data Exchange (ETDEWEB)

    Yamada, T. (Shibuya Kogyo Co. Ltd., Ishikawa (Japan))

    1991-05-01

    The recent spread of carbon oxide laser cutter is so startlingly fast, but at the same time, water jet cutting using ultra high pressure water stream is drawing attention as it has identical characteristics, and opens the way to cutting materials that have been hitherto difficult to cut. The authors, who are fabricators of cutters of both types, gave the comparisons and explanations on several examples referring to materials that can be cut, cutting accuracy, speed, shape and thermal effects to cut face, and running cost in detail. However, simple comparison is difficult. For instance, cutting 6 mm thick SUS sheet costs a running cost of 65 yen per meter in laser cutting, and 535 yen per meter in water jet cutting, but this situation is often reversed when other material or sheet thickness is selected. The actual situation in the sheet metal processing industry at the present time is that it uses by far more laser processing machines, and uses water jet cutters to supplement for cutting materials more difficult to cut. 10 figs., 3 tabs.

  16. Consumer's Fresh Produce Food Safety Practices: Outcomes of a Fresh Produce Safety Education Program

    Science.gov (United States)

    Scott, Amanda R.; Pope, Paul E.; Thompson, Britta M.

    2009-01-01

    The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease…

  17. Technology development for cutting a reactor pressure vessel using a mechanical cutting technique

    International Nuclear Information System (INIS)

    Watanabe, Masaaki; Miyasaka, Yasuhiko; Miyao, Hidehiko; Ooki, Arahiko; Ninomiya, Toshiaki; Koiwai, Masami

    2001-01-01

    On decommissioning of nuclear facilities, the thermal cutting technique such as an oxygen-acetylene gas cutting and a plasma arc cutting are generally used for cutting massive and thick steel structures in consideration with cutting speed and control performance. These techniques generate dust, smoke, aerosol and a large quantity of secondary waste. Mechanical cutting technique has an advantage of small amount of secondary waste, and the metal chips from the kerf recovered easily compared with these thermal cutting technique. The remote mechanical cutting system for highly activated RPV has been developed with the manner which achieves the safety and cost effectiveness. The development has been performed on consignment to RANDEC from the Science and Technology Agency of Japan. (author)

  18. Machining of Some Difficult-to-Cut Materials with Rotary Cutting Tools

    OpenAIRE

    Stjernstoft, Tero

    2004-01-01

    Automobile and aero industries have an increasing interestin materials with improved mechanical properties. However, manyof these new materials are classified as difficult-to-cut withconventional tools. It is obvious that tools, cutting processesand cutting models has to be devel-oped parallel to materialsscience. In this thesis rotary cutting tools are tested as analternative toexpensive diamond or cubic bore nitridetools. Metal matrix composites mostly consist of a light metalalloy (such as...

  19. Citrus fruits freshness assessment using Raman spectroscopy.

    Science.gov (United States)

    Nekvapil, Fran; Brezestean, Ioana; Barchewitz, Daniel; Glamuzina, Branko; Chiş, Vasile; Cintă Pinzaru, Simona

    2018-03-01

    The freshness of citrus fruits commonly available in the market was non-destructively assessed by Raman spectroscopy. Intact clementine, mandarin and tangerine species were characterised concerning their carotenoids skin Raman signalling in a time course from the moment they were acquired as fresh stock, supplying the market, to the physical degradation, when they were no longer attractive to consumers. The freshness was found to strongly correlate to the peel Raman signal collected from the same area of the intact fruits in a time course of a maximum of 20days. We have shown that the intensity of the carotenoid Raman signal is indeed a good indicator of fruit freshness and introduced a Raman coefficient of freshness (C Fresh ), whose time course is linearly decreasing, with different slope for different citrus groups. Additionally, we demonstrated that the freshness assessment could be achieved using a portable Raman instrument. The results could have a strong impact for consumer satisfaction and the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Minimizing waste (off-cuts using cutting stock model: The case of one dimensional cutting stock problem in wood working industry

    Directory of Open Access Journals (Sweden)

    Gbemileke A. Ogunranti

    2016-09-01

    Full Text Available Purpose: The main objective of this study is to develop a model for solving the one dimensional cutting stock problem in the wood working industry, and develop a program for its implementation. Design/methodology/approach: This study adopts the pattern oriented approach in the formulation of the cutting stock model. A pattern generation algorithm was developed and coded using Visual basic.NET language. The cutting stock model developed is a Linear Programming (LP Model constrained by numerous feasible patterns. A LP solver was integrated with the pattern generation algorithm program to develop a one - dimensional cutting stock model application named GB Cutting Stock Program. Findings and Originality/value: Applying the model to a real life optimization problem significantly reduces material waste (off-cuts and minimizes the total stock used. The result yielded about 30.7% cost savings for company-I when the total stock materials used is compared with the former cutting plan. Also, to evaluate the efficiency of the application, Case I problem was solved using two top commercial 1D-cutting stock software.  The results show that the GB program performs better when related results were compared. Research limitations/implications: This study round up the linear programming solution for the number of pattern to cut. Practical implications: From Managerial perspective, implementing optimized cutting plans increases productivity by eliminating calculating errors and drastically reducing operator mistakes. Also, financial benefits that can annually amount to millions in cost savings can be achieved through significant material waste reduction. Originality/value: This paper developed a linear programming one dimensional cutting stock model based on a pattern generation algorithm to minimize waste in the wood working industry. To implement the model, the algorithm was coded using VisualBasic.net and linear programming solver called lpsolvedll (dynamic

  1. Intelligent Fish Freshness Assessment

    Directory of Open Access Journals (Sweden)

    Hamid Gholam Hosseini

    2008-01-01

    Full Text Available Fish species identification and automated fish freshness assessment play important roles in fishery industry applications. This paper describes a method based on support vector machines (SVMs to improve the performance of fish identification systems. The result is used for the assessment of fish freshness using artificial neural network (ANN. Identification of the fish species involves processing of the images of fish. The most efficient features were extracted and combined with the down-sampled version of the images to create a 1D input vector. Max-Win algorithm applied to the SVM-based classifiers has enhanced the reliability of sorting to 96.46%. The realisation of Cyranose 320 Electronic nose (E-nose, in order to evaluate the fish freshness in real-time, is experimented. Intelligent processing of the sensor patterns involves the use of a dedicated ANN for each species under study. The best estimation of freshness was provided by the most sensitive sensors. Data was collected from four selected species of fishes over a period of ten days. It was concluded that the performance can be increased using individual trained ANN for each specie. The proposed system has been successful in identifying the number of days after catching the fish with an accuracy of up to 91%.

  2. Feasibility of ionizing radiation decontamination of ready to eat fresh vegetable salads for immunosuppressed patients; Factibilidad de la descontaminacion por radiaciones ionizantes de ensaladas listas para consumir para incluirse dentro de la dieta limpia de paciente inmunosuprimidos

    Energy Technology Data Exchange (ETDEWEB)

    Horak, Celina I; Narvaiz, Patricia; Kairiyama, Eulogia; Adeil Pietranera, Maria S [Comision Nacional de Energia Atomica, Ezeiza (Argentina). Dept. de Aplicaciones Tecnologicas y Agropecuarias; Gimenez, Palmira; Gronostajsky, D [Hospital Pinero, Buenos Aires (Argentina). Servicio de Nutricion

    2003-07-01

    In the last years consumer trends have increased for fresh like and minimally processed foods. Also, foods are frequently requested without or reduced chemical preservatives. Minimally processed foods have a limited shelf life and mainly rely on HACCP and refrigeration for preservation. However, over the last years, the detection of food borne illness outbreaks associated with fresh vegetables and fruits has increased. This is possible because these product characteristics, high moisture and their cut surface, provide excellent conditions for microorganisms growth. As the feasibility of applying ionizing radiation to inactivate microorganisms is well known, this project will contribute to define the minimal and maximum doses in order to assure the hygienic quality and shelf life of this fresh pre-cut vegetables and fruits. Immunosuppressed patients have different classes of diets, depending on the immunosuppression grade. The hygienic quality was determined on the basis of levels 2 and 3, for (recovery and ambulatory patients respectively). The products investigated were carrots and tomatoes and the irradiation facility was a Cobalt Source. The microorganisms analysed were TBC, Mould and Yeasts, Total coliforms and faecal coliforms. Sensorial evaluation was carried out on the basis of a hedonic scale. (author)

  3. Underwater cutting techniques developments

    International Nuclear Information System (INIS)

    Bach, F.-W.

    1990-01-01

    The primary circuit structures of different nuclear powerplants are constructed out of stainless steels, ferritic steels, plated ferritic steels and alloys of aluminium. According to the level of the specific radiation of these structures, it is necessary for dismantling to work with remote controlled cutting techniques. The most successful way to protect the working crew against exposure of radiation is to operate underwater in different depths. The following thermal cutting processes are more or less developed to work under water: For ferritic steels only - flame cutting; For ferritic steels, stainless steels, cladded steels and aluminium alloys - oxy-arc-cutting, arc-waterjet-cutting with a consumable electrode, arc-saw-cutting, plasma-arc-cutting and plasma-arc-saw. The flame cutting is a burning process, all the other processes are melt-cutting processes. This paper explains the different techniques, giving a short introduction of the theory, a discussion of the possibilities with the advantages and disadvantages of these processes giving a view into the further research work in this interesting field. (author)

  4. IMPROVING POSTHARVEST VASE-LIFE AND QUALITY OF CUT GERBERA FLOWERS USING NATURAL AND CHEMICAL PRESERVATIVES

    Directory of Open Access Journals (Sweden)

    Mehrdad Jafarpour

    2015-06-01

    Full Text Available Gerbera is one of ten popular cut flowers in the world which occupies the forth place according to the global trends in floriculture. Hence, this study aimed to investigate the effects of chemical, hormonal and essential oil substances in preservative solutions to improve its postharvest qualitative characteristics. Two pulse treatments including distilled water (pulse1 and 4% CaCl2 + 3% sucrose (pulse2 for 24 hour were applied before long-time treatments. Long-time treatments were comprised of (1 Hormonal treatments: 0, 25, 30 mg*l-1 Gibberellic acid, 0, 150, 250 mg*l-1 Benzyl adenine and 0, 100, 200 mg*l-1 5-Sulfosalicylic acid (2 Chemical treatments: 0, 0.4, 0.8 mM Silver thiosulphate, 0, 5, 10 mg*l-1 Nano-silver particles, 0, 4, 6 mM Aminooxy acetic acid and 0, 200 and 400 mg*l-1 8-hydroxyquinoline sulphate (3 Essential oils: Thymus essential oil and Stevia essential oils (0, 0.1 and 0.2 mg*l-1. Data were subjected to analysis of variance based on the factorial experiment model in the layout completely randomized design. Mean comparison was performed using the Duncan’s multiple range test. Parameters of fresh weight, stem bending, capitulum diameter, carotenoid pigments of petal and vase-life longevity were evaluated during 12 days. The highest fresh weight was obtained when cut flowers were held in a solution containing pulse1 + 250 mg*l-1 BA. Among all treatments, 8-HQS treatment showed the best effects on preventing stem bending, increasing capitulum diameter and also on prolonging of vase-life, but nonetheless, the effects of pulse treatments and 8-HQS concentrations were insignificant. To conclude, 200 mg*l-1 8-HQS without pulse treatment has the potential to be used as a commercial preservative solution to improve the keeping quality and vase-life of this important cut flower.

  5. Effect of modified atmosphere and vacuum packaging on TVB-N production of rainbow trout (Oncorhynchus mykiss) and carp (Cyprinus carpio) cuts

    Science.gov (United States)

    Babić Milijašević, J.; Milijašević, M.; Đinović-Stojanović, J.; Vranić, D.

    2017-09-01

    The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The two groups were packaged in modified atmosphere with different gas ratios: 90%CO2+10%N2 (MAP 1) and 60%CO2+40%N2 (MAP 2), whereas the third group of fish cuts were vacuum packaged. During trials, the trout and carp cuts were stored in refrigerator at 3°C±0.5°C. Determination of TVB-N was performed on 1, 4, 7, 9, 12 and 14 days of storage. The obtained results indicate that the investigated mixtures of gases and vacuum had a significant influence on the values of TVB-N in trout and carp cuts. The lowest increase in TVB-N was established in trout and carp cuts packaged in MAP 1, whereas the highest increase was established in vacuum packaged cuts. Based on the obtained results, it can be concluded that the gas mixture consisting of 90% CO2 and 10% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of TVB-N value.

  6. Role of Auxin and Microclimate on the Success of Rooted Cuttings of Cocoa

    Directory of Open Access Journals (Sweden)

    Adi Prawoto

    2007-05-01

    IBA 3000 ppm or 6000 ppm mixtured with or without PVP 6000 ppm, conducted during rainy season, the nursery using permanent shade trees of leucena sp., temperature of 24—27oC and relative humidity was 78—87%. PVP was supposed inhibit oxidation of IBA so that the effect of IBA was more optimum. The response of KW 162, KW 163 and KW 165 clones to root were similar. Rooted cuttings during dry season was low due to the less fresh of cutting materials and high temperature inside the bed roof. Key Words: Theobroma cacao, cuttings, light intensity, auxin, β-indole-butyric acid, Polyvinylpyrrolidon

  7. Welding and cutting

    International Nuclear Information System (INIS)

    Drews, P.; Schulze Frielinghaus, W.

    1978-01-01

    This is a survey, with 198 literature references, of the papers published in the fields of welding and cutting within the last three years. The subjects dealt with are: weldability of the materials - Welding methods - Thermal cutting - Shaping and calculation of welded joints - Environmental protection in welding and cutting. (orig.) [de

  8. Cutting assembly

    Science.gov (United States)

    Racki, Daniel J.; Swenson, Clark E.; Bencloski, William A.; Wineman, Arthur L.

    1984-01-01

    A cutting apparatus includes a support table mounted for movement toward and away from a workpiece and carrying a mirror which directs a cutting laser beam onto the workpiece. A carrier is rotatably and pivotally mounted on the support table between the mirror and workpiece and supports a conduit discharging gas toward the point of impingement of the laser beam on the workpiece. Means are provided for rotating the carrier relative to the support table to place the gas discharging conduit in the proper positions for cuts made in different directions on the workpiece.

  9. Restraining and neck cutting or stunning and neck cutting of veal calves.

    Science.gov (United States)

    Lambooij, E; van der Werf, J T N; Reimert, H G M; Hindle, V A

    2012-05-01

    Brain and heart activities were measured in 31 veal calves during restraining and rotating followed by neck cutting with or without stunning to evaluate welfare. After neck cutting correlation dimension analyses and %power of EEG beta wave fraction decreased gradually to lower values resulting in an induction of unconsciousness lasting on average 80s. Corneal reflex response ceased 135±57s after neck cutting. The CD scores and the %power of beta waves fell immediately after post-cut captive bolt and pre-cut electrical stunning to levels indicating unconsciousness. Heart rate in lairage increased upon entrance to the restrainer and again after rotation, heart rate variability decreased. Rotating the restrainer 90°, 120° or 180° compromised veal calf welfare and should be avoided. It is recommended to use post-cut captive bolt stunning or pre-cut electrical stunning inducing immediate unconsciousness. Copyright © 2011 Elsevier Ltd. All rights reserved.

  10. The 1064 nm laser-induced breakdown spectroscopy (LIBS) inspection to detect the nutrient elements in freshly cut carrot samples

    Science.gov (United States)

    Yudasari, N.; Prasetyo, S.; Suliyanti, M. M.

    2018-03-01

    The laser-induced breakdown spectroscopy (LIBS) technique was applied to detect the nutrient elements contained in fresh carrot. Nd:YAG laser the wavelength of 1064 nm was employed in the experiments for ablation. Employing simple set-up of LIBS and preparing the sample with less step method, we are able to detect 18 chemical elements including some fundamental element of carrot, i.e Mg, Al, Fe, Mn, Ti, Ca, and Mn. By applying normalized profiles calculation on some of the element, we are able to compare the concentration level of each element of the outer and inner part of carrot.

  11. Paper Cuts.

    Science.gov (United States)

    Greene, Lisa A.

    1990-01-01

    Describes how to create paper cuts and suggests the most appropriate materials for young children that give good quality results. Describes the methods the author, a professional artist, uses to assemble her own paper cuts and how these can be adopted by older students. (KM)

  12. Operation of the AM-50 cutting head under different cutting conditions

    Energy Technology Data Exchange (ETDEWEB)

    Sikora, W; Kusz, F; Fels, M

    1988-02-01

    Presents results of investigations into operation of the AM-50 heading machine. About 50% of headings, i.e. about 800 km/a, are driven by about 400 heading machines. It has been found that energy consumption depends on compression strength of rock and is 6 times higher for sandstone than for clayey shale. Power consumed by cutting heads depends mainly on the web used (30-150 mm depending on rock strength). Wear of cutting tools is 1-30 pieces per meter of heading advance at a working cross-section area of 15 m/sup 2/. The AM-50 machine uses cutting speeds of 1.1-3.5 m/s. Higher speeds negatively affect the resistance to cutting. Nonuniform tool wear on the cutting head circumference is an indication of improper head design that requires remedying.

  13. Wet cutting

    Energy Technology Data Exchange (ETDEWEB)

    Hole, B. [IMC Technical Services (United Kingdom)

    1999-08-01

    Continuous miners create dust and methane problems in underground coal mining. Control has usually been achieved using ventilation techniques as experiments with water based suppression have led to flooding and electrical problems. Recent experience in the US has led to renewed interest in wet head systems. This paper describes tests of the Hydraphase system by IMC Technologies. Ventilation around the cutting zone, quenching of hot ignition sources, dust suppression, the surface trial gallery tests, the performance of the cutting bed, and flow of air and methane around the cutting head are reviewed. 1 ref., 2 figs., 2 photos.

  14. Fundamentals of cutting.

    Science.gov (United States)

    Williams, J G; Patel, Y

    2016-06-06

    The process of cutting is analysed in fracture mechanics terms with a view to quantifying the various parameters involved. The model used is that of orthogonal cutting with a wedge removing a layer of material or chip. The behaviour of the chip is governed by its thickness and for large radii of curvature the chip is elastic and smooth cutting occurs. For smaller thicknesses, there is a transition, first to plastic bending and then to plastic shear for small thicknesses and smooth chips are formed. The governing parameters are tool geometry, which is principally the wedge angle, and the material properties of elastic modulus, yield stress and fracture toughness. Friction can also be important. It is demonstrated that the cutting process may be quantified via these parameters, which could be useful in the study of cutting in biology.

  15. Radiation preservation of cut cabbage (Brassica oleracea): a case study in the Greater Accra Region

    International Nuclear Information System (INIS)

    Frimpong, K.G.

    2011-01-01

    Low fruit and vegetable intake is estimated to cause about 31% of ischaemic heart disease and 11% of stroke worldwide. It is estimated that up to 2.7 million lives could potentially be saved each year if fresh fruits and vegetables such as cabbage consumption was sufficiently increased. However, fresh or ready-to-eat vegetables have been found to be a potential cause of foodborne diseases due to their association with human pathogens. More so, some of these pathogens are resident in the vegetables. The application of ionizing irradiation has been identified as a promising technology that may be used to control spoilage or pathogenic microorganisms in order to increase shelf life, improve the safety of ready-to-eat fruits and vegetables and as a substitute for the use of chemical sterilants. The main objective of this research was to assess impact of gamma radiation in reducing microbial load on cut cabbage and how it helps to extend shelf life. Standard plate count method was used in the determination of total viable and coliform counts (TVC and TCC). Redox titration with iodine method was used in determining the total ascorbic acid content while antioxidant activity, total flavonoid and phenolic content were determined by DPPH, Folin-Ciocalteu and Aluminium chloride colorimetric method respectively. Nine-point Hedonic scale was also used for the sensory evaluation. The studies revealed that microbial numbers of E.coli, total viable and coliform counts on 'ready-to-eat' cut cabbage in most supermarkets in the Accra metropolitan area were beyond the acceptable national food legislations. Total viable and coliform counts record showed a combination treatment of irradiation doses (1 to 3kGy) and refrigeration temperature (8 ± 2degrees Celcius) reduced microbial growth by 3 to 5 log cycles. Fungal species like Mucor spp, Penicillium digitatum, and Rhizopus spp. Which are spoilage organisms were isolated from all unirradiated control samples but not irradiated (1-3k

  16. On the Cutting Performance of Segmented Diamond Blades when Dry-Cutting Concrete.

    Science.gov (United States)

    Sánchez Egea, A J; Martynenko, V; Martínez Krahmer, D; López de Lacalle, L N; Benítez, A; Genovese, G

    2018-02-09

    The objective of the present study is to analyze and compare the cutting performance of segmented diamond blades when dry-cutting concrete. A cutting criteria is proposed to characterize the wear of the blades by measuring the variation of the external diameter and the weight loss of the blade. The results exhibit the cutting blade SB-A, which has twice the density of diamonds and large contact area, exhibits less wear even though the material removal rate is higher compared with the other two cutting blades. Additionally, the surface topography of the different blades is evaluated to examine the impact of wear depending on the surface profile and the distribution of the diamonds in the blade's matrix. Large number of diamonds pull-out are found in blades type SB-C, which additionally shows the worst wear resistant capability. As a conclusion, the cutting efficiency of the blade is found to be related to the density of embedded diamonds and the type of the surface profile of the cutting blade after reaching the stop criteria.

  17. Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa

    Directory of Open Access Journals (Sweden)

    Vural Gökmen

    2011-01-01

    Full Text Available Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (PPO, peroxidase (POD and lipoxygenase (LOX from lettuce were purified on a column packed with positively charged diethylaminoethyl (DEAE cellulose by applying pH gradient elution from pH=4.0 to 9.0. The main purified fractions (PPO1 and PPO4, POD1 and POD2, LOX1 and LOX2 were characterized for enzyme concentration-reaction rate relationship, thermal stability, pH activity and kinetic parameters. Kinetic properties of each isoform were considerably different. Cysteine was found as the most effective inhibitor of both fractions of PPO. Kinetic parameters of lettuce POD were presented using guaiacol at various H2O2 concentrations. β-carotene directly influences lettuce LOX in the reaction medium available for the catalytic conversion of linoleic acid into hydroperoxides. Ascorbic and oxalic acids appear as effective PPO inhibitors, protecting phenolic compounds against oxidation in lettuce. Understanding the characteristics of deteriorative enzymes becomes important to maintain suitable conditions for fresh-like quality of lettuce. The results can be useful to keep the nutritional quality of minimally processed lettuce during shelf-life.

  18. Device for cutting protrusions

    Science.gov (United States)

    Bzorgi, Fariborz M [Knoxville, TN

    2011-07-05

    An apparatus for clipping a protrusion of material is provided. The protrusion may, for example, be a bolt head, a nut, a rivet, a weld bead, or a temporary assembly alignment tab protruding from a substrate surface of assembled components. The apparatus typically includes a cleaver having a cleaving edge and a cutting blade having a cutting edge. Generally, a mounting structure configured to confine the cleaver and the cutting blade and permit a range of relative movement between the cleaving edge and the cutting edge is provided. Also typically included is a power device coupled to the cutting blade. The power device is configured to move the cutting edge toward the cleaving edge. In some embodiments the power device is activated by a momentary switch. A retraction device is also generally provided, where the retraction device is configured to move the cutting edge away from the cleaving edge.

  19. Experimental research on the durability cutting tools for cutting-off steel profiles

    Directory of Open Access Journals (Sweden)

    Cristea Alexandru

    2017-01-01

    Full Text Available The production lines used for manufacturing U-shaped profiles are very complex and they must have high productivity. One of the most important stages of the fabrication process is the cutting-off. This paper presents the experimental research and analysis of the durability of the cutting tools used for cutting-off U-shaped metal steel profiles. The results of this work can be used to predict the durability of the cutting tools.

  20. Study of Cutting Edge Temperature and Cutting Force of End Mill Tool in High Speed Machining

    Directory of Open Access Journals (Sweden)

    Kiprawi Mohammad Ashaari

    2017-01-01

    Full Text Available A wear of cutting tools during machining process is unavoidable due to the presence of frictional forces during removing process of unwanted material of workpiece. It is unavoidable but can be controlled at slower rate if the cutting speed is fixed at certain point in order to achieve optimum cutting conditions. The wear of cutting tools is closely related with the thermal deformations that occurred between the frictional contact point of cutting edge of cutting tool and workpiece. This research paper is focused on determinations of relationship among cutting temperature, cutting speed, cutting forces and radial depth of cutting parameters. The cutting temperature is determined by using the Indium Arsenide (InAs and Indium Antimonide (InSb photocells to measure infrared radiation that are emitted from cutting tools and cutting forces is determined by using dynamometer. The high speed machining process is done by end milling the outer surface of carbon steel. The signal from the photocell is digitally visualized in the digital oscilloscope. Based on the results, the cutting temperature increased as the radial depth and cutting speed increased. The cutting forces increased when radial depth increased but decreased when cutting speed is increased. The setup for calibration and discussion of the experiment will be explained in this paper.

  1. Influence of vernalization and bulb size on the production of lily cut flowers and lily bulbs

    Directory of Open Access Journals (Sweden)

    Diogo Brito de Almeida

    2017-08-01

    Full Text Available Exposure of bulbs to cold, a physiological phenomenon called vernalization, and bulb size are important factors in the production of lily bulbs and flowers. This study aimed to verify the influence of vernalization of bulbs on flowering cut lily plants, as well as the impact of size and shape of harvest on the production and quality of flowers and bulbs. In turn, the way the stems of the plants used for cut-flower production are cropped is of higher importance for the production of new flower bulbs. In this sense, the experiment was conducted in Viçosa, MG, in a greenhouse in a randomized block design, in split splot scheme with three replications, in which the vernalization periods (25, 35 and 45 days at 4 ± 1 C constituted the plots; bulb sizes (diameters of 3.2-3.8 cm; 2.5-3.2 cm 1.9- and 2.5 cm, subplots and ways to harvest (full harvest of the stem at the required length for the commercial harvest of the flower, commercial stem harvest at the commercial length, maintaining 10cm of stem in the soil; removal of the floral buds as soon as their appearance is observed and harvest at the end of the season, the sub subplots. The bulbs were planted in beds, with 15 x 20 cm spacing. It was evaluated the number of plants that flowered and the number of flowers, the length and the diameter of the floral buds, fresh and dry weights, diameter and plant height as well as number, perimeter and amount of fresh and dry bulbs. There was a decrease in the plant height with the increase of the vernalization period and a reduction of the diameter of the planted bulbs, as well as of the number and the fresh and dry weights of the produced buds. The production of flowers and buds in number, size and weight was directly proportional to the size of the planted bulbs, while the form of harvest with removal of flower buds increased the number, the perimeter and the fresh and dry weights of the buds. Bulbs with diameter between 3.2 - 3.8 cm, stored for 25 days in

  2. The Cutting Process, Chips and Cutting Forces in Machining CFRP

    DEFF Research Database (Denmark)

    Koplev, A.; Lystrup, Aage; Vorm, T.

    1983-01-01

    The cutting of unidirectional CFRP, perpendicular as well as parallel to the fibre orientation, is examined. Shaping experiments, ‘quick-stop’ experiments, and a new chip preparation technique are used for the investigation. The formation of the chips, and the quality of the machined surface...... is discussed. The cutting forces parallel and perpendicular to the cutting direction are measured for various parameters, and the results correlated to the formation of chips and the wear of the tool....

  3. Experimental Investigation on Cutting Characteristics in Nanometric Plunge-Cutting of BK7 and Fused Silica Glasses.

    Science.gov (United States)

    An, Qinglong; Ming, Weiwei; Chen, Ming

    2015-03-27

    Ductile cutting are most widely used in fabricating high-quality optical glass components to achieve crack-free surfaces. For ultra-precision machining of brittle glass materials, critical undeformed chip thickness (CUCT) commonly plays a pivotal role in determining the transition point from ductile cutting to brittle cutting. In this research, cutting characteristics in nanometric cutting of BK7 and fused silica glasses, including machined surface morphology, surface roughness, cutting force and specific cutting energy, were investigated with nanometric plunge-cutting experiments. The same cutting speed of 300 mm/min was used in the experiments with single-crystal diamond tool. CUCT was determined according to the mentioned cutting characteristics. The results revealed that 320 nm was found as the CUCT in BK7 cutting and 50 nm was determined as the size effect of undeformed chip thickness. A high-quality machined surface could be obtained with the undeformed chip thickness between 50 and 320 nm at ductile cutting stage. Moreover, no CUCT was identified in fused silica cutting with the current cutting conditions, and brittle-fracture mechanism was confirmed as the predominant chip-separation mode throughout the nanometric cutting operation.

  4. Analysis of changes in paper cutting forces during the cutting cycle in single-knife guillotine

    OpenAIRE

    Rusin, Agnieszka; Petriaszwili, Georgij

    2013-01-01

    Paper presents the results of changes in the three components of cutting forces of paper stacks cutting during the cutting cycle in single-knife guillotine. The changes of the three components of cutting force at different stages of cutting cycle were analyzed.

  5. India and the fissile material cut-off treaty: policy options

    International Nuclear Information System (INIS)

    Nayan, Rajiv

    2011-01-01

    The international community inside and outside the Conference of Disarmament is underscoring the need for concluding a fissile material cut-off treaty (FMCT). The Indian government, for a long period, has been sponsoring the idea. Notwithstanding the international stagnation, the issue has been instigating periodic debate in India on the Indian approach. The periodic revival of the issue requires that India revisit its policy on fissile material production as well as its approach towards a possible EVICT. This article examines the question: should India's approach to conclude an FMCT be within the UN institutional framework? The new international reality is pushing for a new context, new realignments and a fresh outlook for an FMCT. India should take its own time to support conclusion of an FMCT so that its national interests and security are not adversely affected. (author)

  6. Caracterização química e física de batatas 'Ágata' minimamente processadas, embaladas sob diferentes atmosferas modificadas ativas Chemical and physical characterization of fresh-cut 'Ágata' potatoes packed under different active modified atmospheres

    Directory of Open Access Journals (Sweden)

    Lívia Lacerda Oliveira Pineli

    2005-10-01

    Full Text Available O objetivo deste trabalho foi avaliar as alterações químicas e físicas em batatas 'Ágata' minimamente processadas, embaladas sob diferentes atmosferas, durante o armazenamento refrigerado. Batatas 'Ágata' foram minimamente processadas como minibatatas e embaladas em filmes de náilon multicamadas. Os tratamentos aplicados no momento da embalagem foram o vácuo parcial e as misturas 10%CO2, 2%O2, 88%N2 ou 5%CO2, 5%O2, 90%N2. Em seguida, foram armazenadas a 5ºC. A cada três dias, amostras foram avaliadas quanto ao índice de escurecimento, atividade da polifenoloxidase e peroxidase, firmeza, sólidos solúveis totais e acidez titulável. O armazenamento sob vácuo parcial foi o mais eficaz no controle do escurecimento, da minimização da atividade da polifenoloxidase e da peroxidase, prevenindo alterações nos teores de sólidos solúveis totais, redução da firmeza, encharcamento da embalagem e maior acidez titulável. Os demais tratamentos apresentaram rápido desenvolvimento do escurecimento, aumento de firmeza em decorrência de ressecamento dos tubérculos, elevação nos sólidos solúveis totais e menor desenvolvimento da acidez em comparação ao tratamento sob vácuo parcial. A utilização de vácuo parcial foi a mais recomendada para a manutenção da qualidade das minibatatas. Todavia, outros tratamentos que busquem a manutenção da firmeza e frescor, sem o desenvolvimento de off-flavors e sem escurecimento, devem ser avaliados.The objective of this work was to evaluate chemical and physical characteristics of fresh-cut 'Ágata' potatoes packed under different active modified atmospheres, during refrigerated storage. 'Ágata' potatoes were minimally processed as baby potatoes and packed in nylon multilayer films. The treatments applied were partial vacuum, and atmospheres with 10%CO2, 2%O2, 88%N2 and 5%CO2, 5%O2, 90%N2. After that, they were stored at 5ºC. Every three days, tubers were evaluated for browning index

  7. Cutting and Self-Harm

    Science.gov (United States)

    ... Your feelings Feeling sad Cutting and self-harm Cutting and self-harm Self-harm, sometimes called self- ... There are many types of self-injury, and cutting is one type that you may have heard ...

  8. Avaliação da qualidade do caldo extraído de toletes de cana-de-açúcar minimamente processada, armazenados sob diferentes temperaturas Evaluation of the quality of the juice extracted of pieces of fresh cut sugar cane stored under different temperatures

    Directory of Open Access Journals (Sweden)

    Silvana Rodrigues Rabelo de Andrade

    2008-12-01

    Full Text Available O presente trabalho visou avaliar a qualidade físico-química e microbiológica do caldo extraído de toletes de cana-de-açúcar minimamente processada, armazenados sob três temperaturas. Colmos de cana-de-açúcar foram minimamente processados na forma de toletes com 60 cm de comprimento, higienizados e acondicionados em embalagens de polietileno de baixa densidade. Cada embalagem acondicionou 12 toletes de cana-de-açúcar devidamente higienizados. Em seguida, procedeu-se o armazenamento das embalagens sob três temperaturas: ambiente (22 a 25 °C, utilizada como controle, refrigeração (4 °C e congelamento (-20 °C. Foram avaliadas a qualidade físico-química do caldo e a sua composição microbiológica, em intervalos de 6 dias, durante 24 dias de armazenamento. O caldo extraído dos toletes armazenados sob congelamento apresentou boa qualidade físico-química e microbiológica durante todo o período avaliado. Por outro lado, o caldo extraído dos toletes armazenados sob refrigeração e o controle apresentaram elevadas alterações microbiológicas, limitando o período de conservação dos toletes até 12 e 6 dias, respectivamente, o que permitiu concluir que o tratamento mais eficiente para a preservação da qualidade do caldo foi o congelamento da cana-de-açúcar minimamente processada.The present work aimed at evaluating the microbiological and physicochemical quality of fresh cut sugar cane juice. Sugar cane stalks were cut in pieces of 60 cm of length, sanitized, and conditioned in polyethylene packaging of low density. Each package conditioned 12 pieces of sanitized sugar can. After that, they were stored at three different temperatures: room temperature (22-25 °C, used as control, refrigeration (4 °C, and freezing (-20 °C. The microbiological and physicochemical quality of the juice was evaluated every 6 days of storage for 24 days. The sugar cane juice stored under freezing temperatures presented good quality for all

  9. On Permuting Cut with Contraction

    OpenAIRE

    Borisavljevic, Mirjana; Dosen, Kosta; Petric, Zoran

    1999-01-01

    The paper presents a cut-elimination procedure for intuitionistic propositional logic in which cut is eliminated directly, without introducing the multiple-cut rule mix, and in which pushing cut above contraction is one of the reduction steps. The presentation of this procedure is preceded by an analysis of Gentzen's mix-elimination procedure, made in the perspective of permuting cut with contraction. It is also shown that in the absence of implication, pushing cut above contraction doesn't p...

  10. Model for Reggeon-Pomeranchukon cuts

    International Nuclear Information System (INIS)

    Chia, S.

    1977-01-01

    A model is presented for calculating Reggeon-Pomeranchukon cuts, making use explicitly of the Mandelstam diagram. External spins are treated in a natural way. Calculation for the general case is outlined and it is shown that in practical application the cut can be calculated in a standard way. Cuts associated with the exchanges of π, rho, B, and A 2 are considered, and characteristics of the RP cuts, as well as the structure functions, are extracted and discussed. It is found that the model differs considerably from the absorption model. Two suppression schemes are operative which control the magnitudes of cut contributions to amplitudes with ''naturality'' opposite to the Reggeon. The πP cut is found to be a unique case because of the smallness of the pion mass. In general, the RP cuts are self-conspiratorial. At very high energies, all cuts, except πP cut, exhibit quasifactorization

  11. Fungos isolados da rizosfera de plantios de melão (Cucumis melo L. ev. Gold Mine) adubados com compostos orgânicos, destacando os solubilizadores de fósforo

    OpenAIRE

    Paiva Coutinho, Flavia

    2007-01-01

    A rizosfera é a região do solo influenciada pelas raízes, as quais disponibilizam nutrientes através dos exsudados, afetando intensamente a atividade e o desenvolvimento dos microrganismos. Dentre esses, destacam-se os solubilizadores de P, considerados de grande importância na rizosfera por possuírem habilidade para disponibilizar, para as plantas, o fosfato insolúvel presente nos compostos. Foram coletadas amostras de solo rizosférico em áreas cultivadas com melão (Cucumis melo cv. Gold Min...

  12. Cutting method for structural component into block like shape, and device used for cutting

    International Nuclear Information System (INIS)

    Nakazawa, Koichi; Ito, Akira; Tateiwa, Masaaki.

    1995-01-01

    Two grooves each of a predetermined depth are formed along a surface of a structural component, and a portion between the two grooves is cut in the direction of the depth from the surface of the structural component by using a cutting wire of a wire saw device. Then, the cutting wire is moved in the extending direction of the grooves while optionally changing the position in the direction of the depth to conduct cutting for the back face. Further, the cutting wire is moved in the direction of the depth of the groove toward the surface, to cut a portion between the two grooves. The wire saw device comprises a wire saw main body movable along the surface of the structural component, a pair of wire guide portions extending in the direction of the depth, guide pooleys capable of guiding the cutting wire guides revolvably and rotatably disposed at the top end, and an endless annular cutting wire extending between the wire guide portions. Thus, it is possible to continuously cut out blocks set to optional size and thickness. In addition, remote cutting is possible with no requirement for an operator to access to the vicinity of radioactivated portions. (N.H.)

  13. An FMS Dynamic Production Scheduling Algorithm Considering Cutting Tool Failure and Cutting Tool Life

    International Nuclear Information System (INIS)

    Setiawan, A; Wangsaputra, R; Halim, A H; Martawirya, Y Y

    2016-01-01

    This paper deals with Flexible Manufacturing System (FMS) production rescheduling due to unavailability of cutting tools caused either of cutting tool failure or life time limit. The FMS consists of parallel identical machines integrated with an automatic material handling system and it runs fully automatically. Each machine has a same cutting tool configuration that consists of different geometrical cutting tool types on each tool magazine. The job usually takes two stages. Each stage has sequential operations allocated to machines considering the cutting tool life. In the real situation, the cutting tool can fail before the cutting tool life is reached. The objective in this paper is to develop a dynamic scheduling algorithm when a cutting tool is broken during unmanned and a rescheduling needed. The algorithm consists of four steps. The first step is generating initial schedule, the second step is determination the cutting tool failure time, the third step is determination of system status at cutting tool failure time and the fourth step is the rescheduling for unfinished jobs. The approaches to solve the problem are complete-reactive scheduling and robust-proactive scheduling. The new schedules result differences starting time and completion time of each operations from the initial schedule. (paper)

  14. Advanced cutting techniques: laser and fissuration cutting

    International Nuclear Information System (INIS)

    Migliorati, B.; Gay, P.

    1984-01-01

    Experimental tests have been performed using CO 2 laser with output power 1 to 15 kW to evaluate the effect of varying the following parameters: material (carbon steel Fe 42 C, stainless steel AISI 304, concrete), laser power, beam characteristics, work piece velocity, gas type and distribution on the laser interaction zone. In the case of concrete, drilling depths of 80 mm were obtained in a few seconds using a 10 kW laser beam. Moreover pieces of 160 mm were cut at 0.01 meters per minute. Results with carbon steel indicated maximum thicknesses of 110 mm, cut at 0.01 meters per minute with 10 kW, depths about 20% lower were obtained with the AISI 304 stainless steel. A parallel investigation was aimed at characterizing particulate emission during the laser cutting process. At the end of the research it was possible to elaborate a preliminary proposal concerning a laser based dismantling system for the application to a typical Nuclear Power Station. (author)

  15. Cutting agents for special metals

    International Nuclear Information System (INIS)

    Sugito, Seiji; Sakakibara, Fumi

    1979-01-01

    The quantity of use of special metals has increased year after year in the Plasma Research Institute, Nagoya University, with the development of researches on plasma and nuclear fusion. Most of these special metals are hard to cut, and in order to secure the surface smoothness and dimensional accuracy, considerable efforts are required. The method of experiment is as follows: cutting agents salt water and acetone, rape-seed oil, sulfide and chloride oil and water soluble cutting oil W grade 3; metals to be cut niobium, molybdenum, tantalum, titanium and tungsten; cutting conditions cutting speed 4.7 to 90 m/min, feed 0.07 to 0.2 mm/rev, depth of cut 0.1 to 0.4 mm, tool cemented carbide bit. Chemicals such as tetrachloromethane and trichloroethane give excellent cutting performance, but the toxicity is intense and the stimulative odor exists, accordingly they are hard to use practically. Cutting was easier when the salt water added with acetone was used than the case of rape-seed oil, but salt water is corrosive. Recently, the machining of molybdenum has been often carried out, and the water soluble cutting oil was the best. It is also good for cutting stainless steel, and its lubricating property is improved by adding some additives such as sulfur, chlorine, phosphorus and molybdenum disulfide. However after cutting with it, washing is required. (Kako, I.)

  16. Effect of Silver Nanoparticles and Sodium Silicate on Vase Life and Quality of Cut Chrysanthemum Dendranthema grandiflorum L. (Flower

    Directory of Open Access Journals (Sweden)

    S. Kazemipour

    2016-02-01

    Full Text Available Dendranthema grandiflorum L. is one of the widely cultivated flowers around the world for producing of cut flowers. Nanometer-sized silver particles are used in various applications as an anti-microbial compound. This experiment was carried out to study the effects of silver nanoparticles (0, 5, 10 and 20 mg/L and sodium silicate (0, 50, 100 and 150 mg/L on longevity and quality of cut chrysanthemum (Dendranthema grandiflorum L. flowers. A factorial experiment was conducted based on randomized complete block design with 16 treatments, 3 replications, 48 plots and 192 cut flowers. The cut flowers were pulsed for 24 h with pulse solutions and then transported to 300 mg L-1 8-hidroxy quinoline sulfate and 3% sucrose. The characteristics such as vase life, loss of fresh weight, number of bacterial colonies in stem, lipid peroxidation, and activity of superoxide dismutase (SOD were measured. Results showed that all treatments had positive effects on the vase life of flowers. Pulse solution with 10 mg/L silver nanoparticles and 100 mg/L sodium silicate and interaction between them, increased vase life compared to the control (3.21, 4.46 and 8.50 days, respectively. In addition, the flowers pulsed with silver nanoparticles and sodium silicate exhibited higher activity of SOD, compared to control. The present study showed that using proper concentrations of silver nanoparticles and sodium silicate can enhance the vase life of cut chrysanthemum flowers.

  17. Conservação de mamão 'Formosa' minimamente processado armazenado sob refrigeração Preservation of fresh cut 'Formosa' papaya stored under refrigeration

    Directory of Open Access Journals (Sweden)

    Bianca Sarzi de Souza

    2005-08-01

    Full Text Available O objetivo deste trabalho foi avaliar a qualidade de produtos minimamente processados de mamão 'Formosa', fatias ou metades, armazenados sob diferentes temperaturas (3ºC, 6ºC e 9ºC. Utilizou-se de frutos que, depois de selecionados quanto ao grau de maturação e ausência de danos, foram lavados, desinfeccionados com cloro (200 mg.L-1 e armazenados a 12ºC, por 12 horas antes do processamento, que foi feito manualmente, a 12ºC. Os mamões, depois de descascados, foram cortados em fatias (5,0 x 2,5 cm ou em metades longitudinais sem as pontas, que, depois de enxaguadas com água sanitizada (20 mg de cloro.L-1 e escorridas por 2-3 minutos, foram embaladas em bandejas de isopor recobertas com filme de PVC esticável (metades ou em bandejas de tereftalato de polietileno - PET (fatias e imediatamente armazenadas sob refrigeração. A avaliação destes produtos foi feita a cada 3 dias, quanto à resistência da polpa, coloração, pH e conteúdos de sólidos solúveis, acidez titulável, ácido ascórbico e de carboidratos, solúveis e de redutores. Durante o armazenamento, as fatias tenderam a se tornarem mais firmes, com a sua polpa apresentando pequeno escurecimento. Os conteúdos de carboidratos solúveis e de redutores e de sólidos solúveis não foram afetados pelo tipo de corte, temperatura de armazenamento ou embalagem. Durante o armazenamento, os teores de acidez titulável aumentaram nas fatias e diminuíram nas metades e observou-se influência da temperatura. Não se observaram reduções nos teores de ácido ascórbico durante o armazenamento, ou influência dos cortes ou das embalagens. Os produtos mantiveram-se adequados para comercialização até o 10º dia de armazenamento.This work aimed to evaluate the quality of fresh cut 'Formosa' papaya, sliced or in halves, stored under different temperatures (3ºC, 6ºC, and 9ºC. Selected fruits were used with regards to ripening degree and absence of damages. They were washed

  18. Performance Testing of Cutting Fluids

    DEFF Research Database (Denmark)

    Belluco, Walter

    The importance of cutting fluid performance testing has increased with documentation requirements of new cutting fluid formulations based on more sustainable products, as well as cutting with minimum quantity of lubrication and dry cutting. Two sub-problems have to be solved: i) which machining...... tests feature repeatability, reproducibility and sensitivity to cutting fluids, and ii) to what extent results of one test ensure relevance to a wider set of machining situations. The present work is aimed at assessing the range of validity of the different testing methods, investigating correlation...... within the whole range of operations, materials, cutting fluids, operating conditions, etc. Cutting fluid performance was evaluated in turning, drilling, reaming and tapping, and with respect to tool life, cutting forces, chip formation and product quality (dimensional accuracy and surface integrity...

  19. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

    Zhou, G H; Xu, X L; Liu, Y

    2010-09-01

    Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.

  20. Formulation and evaluation of the use of edible coatings based on gellan chunks of fresh pineapple cut to minimize deterioration of quality attributes and mass loss

    International Nuclear Information System (INIS)

    Saborio Marin, Laura

    2014-01-01

    The result of the use of edible coatings on special based of gellan in various formulations applied on pieces of fresh cut pineapple is evaluated to reduce the degradation of the quality characteristics and mass loss, as a plan to increase the usefulness. The effect of storage time of the fruit before processing (TAP), the application of vacuum pressure and concentration has been studied of the active components (gellan (0,50-1,00%), oil (0,00 -0,20%), glycerol and sorbitol (1,5-2,5%), CaCl 2 (1.0-10,0%)) of the forming solutions of coating. Several parameters are evaluated: the loss of juice, weight and composition of O 2 and CO 2 in the headspace, content of soluble solids (SS), titratable acidity (TA) color, darkening and appearance of pineapple chunks. The effect of forming solutions is measured on the adhesion, uniformity, coverage and determination of the water vapor resistance (RVA) coating and the presence of molds and yeasts during refrigerated storage at 5 degrees Celsius and 80% relative humidity. Another finding was that the loss of juice of the pieces uncoated increased (p≤0,05) as the increase TAP of 1 to 3 weeks, still higher than those of the coated pieces (0,50-0,75% gellan ), which have been minimal, while weight loss has decreased. The application of a vacuum pressure of 0,08 MPa before coating the pieces has favored the juice loss after the first two weeks of storage and reduced weight loss of uncoated pieces along the storage. The formulation comprised of 0,75% gellan, 1,5% glycerol, 0,10% oil and 1,0% of CaCl 2 has been which allows further reduction of juice loss and weight of pineapple chunks stored at 5 degrees Celsius and 80% RH [es

  1. Female genital cutting.

    Science.gov (United States)

    Perron, Liette; Senikas, Vyta; Burnett, Margaret; Davis, Victoria

    2013-11-01

    To strengthen the national framework for care of adolescents and women affected by female genital cutting (FGC) in Canada by providing health care professionals with: (1) information intended to strengthen their knowledge and understanding of the practice; (2) directions with regard to the legal issues related to the practice; (3) clinical guidelines for the management of obstetric and gynaecological care, including FGC related complications; and (4) guidance on the provision of culturally competent care to adolescents and women with FGC. Published literature was retrieved through searches of PubMed, CINAHL, and The Cochrane Library in September 2010 using appropriate controlled vocabulary (e.g., Circumcision, Female) and keywords (e.g., female genital mutilation, clitoridectomy, infibulation). We also searched Social Science Abstracts, Sociological Abstracts, Gender Studies Database, and ProQuest Dissertations and Theses in 2010 and 2011. There were no date or language restrictions. Searches were updated on a regular basis and incorporated in the guideline to December 2011. Grey (unpublished) literature was identified through searching the websites of health technology assessment and health technology-related agencies, clinical practice guideline collections, clinical trial registries, and national and international medical specialty societies. The quality of evidence in this document was rated using the criteria described in the Report of the Canadian Task Force on Preventive Health Care (Table 1). Summary Statements 1. Female genital cutting is internationally recognized as a harmful practice and a violation of girls' and women's rights to life, physical integrity, and health. (II-3) 2. The immediate and long-term health risks and complications of female genital cutting can be serious and life threatening. (II-3) 3. Female genital cutting continues to be practised in many countries, particularly in sub-Saharan Africa, Egypt, and Sudan. (II-3) 4. Global migration

  2. Insights into salicylic acid responses in cucumber (Cucumis sativus L.) cotyledons based on a comparative proteomic analysis.

    Science.gov (United States)

    Hao, J H; Dong, C J; Zhang, Z G; Wang, X L; Shang, Q M

    2012-05-01

    To investigate the response of cucumber seedlings to exogenous salicylic acid (SA) and gain a better understanding of SA action mechanism, we generated a proteomic profile of cucumber (Cucumis sativus L.) cotyledons treated with exogenous SA. Analysis of 1500 protein spots from each gel revealed 63 differentially expressed proteins, 59 of which were identified successfully. Of the identified proteins, 97% matched cucumber proteins using a whole cucumber protein database based on the newly completed genome established by our laboratory. The identified proteins were involved in various cellular responses and metabolic processes, including antioxidative reactions, cell defense, photosynthesis, carbohydrate metabolism, respiration and energy homeostasis, protein folding and biosynthesis. The two largest functional categories included proteins involved in antioxidative reactions (23.7%) and photosynthesis (18.6%). Furthermore, the SA-responsive protein interaction network revealed 13 key proteins, suggesting that the expression changes of these proteins could be critical for SA-induced resistance. An analysis of these changes suggested that SA-induced resistance and seedling growth might be regulated in part through pathways involving antioxidative reactions and photosynthesis. © 2012 Elsevier Ireland Ltd. All rights reserved.

  3. Remotely controlled cutting techniques in the field of nuclear decommissioning. Overview of effectively applied thermal cutting methods

    International Nuclear Information System (INIS)

    Bienia, H.; Klotz, B.

    2008-01-01

    This article describes 3 thermal cutting technologies that are effectively used in nuclear decommissioning projects: the autonomous flame cutting, the plasma arc cutting and the contact arc metal cutting. The autonomous flame cutting technology is based on a high pressure oxygen jet oxidizing the material in a small kerf. Not all metal types are appropriate for this technology. The plasma arc cutting, in contrast to the previous technology, uses an electronically induced plasma arc to melt a kerf in the material. Inside the plasma arc temperatures up to 30.000 K exist, so in theory, this temperature is sufficient to cut all materials. Contact arc metal cutting is a new thermal cutting technology for under-water cutting works. Here, a carbon blade cuts the components. An electric arc between the cutting blade and component melts a kerf into the material easing the cutting. This technology allows the cutting of complex structures with hollows. The applications in nuclear facility dismantling of these 3 cutting technologies and their limits are reported and their requirements (staff, investment) listed in a table. (A.C.)

  4. Extension without Cut

    OpenAIRE

    Straßburger , Lutz

    2012-01-01

    International audience; In proof theory one distinguishes sequent proofs with cut and cut-free sequent proofs, while for proof complexity one distinguishes Frege-systems and extended Frege-systems. In this paper we show how deep inference can provide a uniform treatment for both classifications, such that we can define cut-free systems with extension, which is neither possible with Frege-systems, nor with the sequent calculus. We show that the propositional pigeon-hole principle admits polyno...

  5. Electron beam processing of fresh produce - A critical review

    Science.gov (United States)

    Pillai, Suresh D.; Shayanfar, Shima

    2018-02-01

    To meet the increasing global demand for fresh produce, robust processing methods that ensures both the safety and quality of fresh produce are needed. Since fresh produce cannot withstand thermal processing conditions, most of common safety interventions used in other foods are ineffective. Electron beam (eBeam) is a non-thermal technology that can be used to extend the shelf life and ensure the microbiological safety of fresh produce. There have been studies documenting the application of eBeam to ensure both safety and quality in fresh produce, however, there are still unexplored areas that still need further research. This is a critical review on the current literature on the application of eBeam technology for fresh produce.

  6. 77 FR 26579 - Fresh Garlic From China; Determination

    Science.gov (United States)

    2012-05-04

    ... INTERNATIONAL TRADE COMMISSION [Investigation No. 731-TA-683 (Third Review)] Fresh Garlic From... Tariff Act of 1930 (19 U.S.C. 1675(c)), that revocation of the antidumping duty order on fresh garlic... contained in USITC Publication 4316 (April 2012), entitled Fresh Garlic from China: Investigation No. 731-TA...

  7. Methods to evaluate fish freshness in research and industry

    DEFF Research Database (Denmark)

    Olafsdottir, G.; Martinsdóttir, E.; Oehlenschläger, J.

    1997-01-01

    Current work in a European concerted action project 'Evaluation of Fish Freshness' (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validat...... measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness...

  8. Uptake and/or utilization of two simple phenolic acids by Cucumis sativus

    International Nuclear Information System (INIS)

    Shann, J.R.

    1986-01-01

    The uptake of ferulic acid (FA) and p-hydroxybenzoic acid (p-HBA) from solutions (0.1 to 1.00 mM, pH 4.0 to 7.0), was determined for intact and excised roots of Cucumis sativus. Uptake methods based on high performance liquid chromatographic (HPLC) analysis of phenolic acid depletion from solution were compared to those radioisotopic methods employing [U-ring- 14 C]FA or p-HBA. Although radiotracer methods more accurately reflected actual uptake of the compounds by cucumber seedlings, HPLC solution depletion methods may be useful in the elucidation of trends over very limited periods of time. The uptake of FA was unaffected by the presence of p-HBA. The uptake of p-HBA was reduced by 30% in the presence of FA when compared to the uptake from solutions containing p-HBA alone. Ferulic acid acts both as an allelopathic agent and precursor in the endogenous process of lignification. To evaluate the involvement of exogenous FA in lignin biosynthesis, roots of hydroponically grown cucumber seedlings were exposed to concentrations of FA labeled with [U-ring- 14 C]FA. Radiotracer was distributed throughout the seedling. A quantitative change in lignification occurred in treated seedlings. In roots and stems, the level of lignin increased with the number of exposures and as the concentrations of exogenous FA increased. Radiotracer was found in the residues of lignin isolated from seedling tissue treated with [U-ring- 14 C]FA. This suggested the utilization of the exogenously applied FA in the endogenous process of lignification

  9. Aerodynamic Interactions During Laser Cutting

    Science.gov (United States)

    Fieret, J.; Terry, M. J.; Ward, B. A.

    1986-11-01

    Most laser cutting systems utilise a gas jet to remove molten or vaporised material from the kerf. The speed, economy and quality of the cut can be strongly dependent on the aerodynamic conditions created by the nozzle, workpiece proximity and kerf shape. Adverse conditions can be established that may lead to an unwelcome lack of reproducibility of cut quality. Relatively low gas nozzle pressures can result in supersonic flow in the jet with its associated shock fronts. When the nozzle is placed at conventional distances (1-2mm) above the workpiece, the force exerted by the gas on the workpiece and the cut products (the cutting pressure) can be significantly less than the nozzle pressure. Higher cutting pressures can be achieved by increasing the height of the nozzle above the workpiece, to a more damage resistant zone, provided that the shock structure of the jet is taken into account. Conventional conical nozzles with circular exits can be operated with conditions that will result in cutting pressures up to 3 Bar (g) in the more distant zone. At higher pressures in circular tipped nozzles the cutting pressure in this zone decays to inadequate levels. Investigations of a large number of non-circular nozzle tip shapes have resulted in the selection of a few specific shapes that can provide cutting pressures in excess of 6 Bar(g) at distances of 4 to 7mm from the nozzle tip. Since there is a strong correlation between cutting pressure and the speed and quality of laser cutting, the paper describes the aerodynamic requirements for achieving the above effects and reports the cutting results arising from the different nozzle designs and conditions. The results of the work of other investigators, who report anomalous laser cutting results, will be examined and reviewed in the light of the above work.

  10. Polymer surface modification using UV treatment for attachment of natamycin and the potential applications for conventional food cling wrap (LDPE)

    Science.gov (United States)

    Shin, Joongmin; Liu, Xiaojing; Chikthimmah, Naveen; Lee, Youn Suk

    2016-11-01

    The purpose of this study was to develop an active non-migratory antifungal Low Density Polyethylene (LDPE) polymer for use in food packaged applications. The functional acrylic acid monomer was grafted on the LDPE film surface by photo-initiated graft polymerization using Ultra Violet light irradiation (from 0 to 5 min). Natamycin, an antifungal agent, was applied to the treated film to bind with the pendent functional groups and were evaluated its performance against mold and yeast. The grafted amounts were determined by gravimetric measurement and dye absorbance. Attenuated Total Reflectance/Fourier Transfer Infrared Spectroscopy, scanning electron microscopy, mechanical strength test was used to characterize film properties. The antifungal efficacy of the film was evaluated with Saccharomyces cerevisiae and Penicillium chrysogenum on growth media and fresh cut cantaloupe. The amounts of the grafted group were increased with the longer ultraviolet exposure time. The amount of the grafted natamycin on the treated film was up to 49.87 μg/cm2, and the film inhibited mycelium formation of P. chrysogenum spores by over 60%. Due to the thickness of the film (less than 12.25 μm), long time UV exposure decrease the film's mechanical strength. The application of such non-migratory active packaging film represents a promising approach to maintaining food quality with reduced additive.

  11. Cutting system for burnable poison rod

    International Nuclear Information System (INIS)

    Shiina, Atsushi; Toyama, Norihide; Koshino, Yasuo; Fujii, Toshio

    1989-01-01

    Burnable poison rods attached to spent fuels are contained in a containing box and transported to a receiving pool. The burnable poison rod-containing box is provisionally situated by the operation to a handling device to a provisional setting rack in a cutting pool and attached to a cutting guide of a cutting device upon cutting. The burnable poison rod is cut only in a cutting pool water and tritium generated upon cutting is dissolved into the cutting pool water. Diffusion of tritium is thus restricted. Further, the cutting pool is isolated by a partition device from the receiving pool during cutting of the burnable poison rod. Accordingly, water in which tritium is dissolved is inhibited from moving to the receiving pool and prevail of tritium contamination can be avoided. (T.M.)

  12. Freshness indices of roasted coffee: monitoring the loss of freshness for single serve capsules and roasted whole beans in different packaging.

    Science.gov (United States)

    Glöss, Alexia N; Schönbächler, Barbara; Rast, Markus; Deuber, Louis; Yeretzian, Chahan

    2014-01-01

    With the growing demand for high-quality coffee, it is becoming increasingly important to establish quantitative measures of the freshness of coffee, or the loss thereof, over time. Indeed, freshness has become a critical quality criterion in the specialty coffee scene, where the aim is to deliver the most pleasant flavor in the cup, from highest quality beans. A series of intensity ratios of selected volatile organic compounds (VOC) in the headspace of coffee (by gas chromatography-mass spectrometry) were revisited, with the aim to establish robust indicators of freshness of coffee - called freshness indices. Roasted whole beans in four different packaging materials and four commercial capsule systems from the Swiss market were investigated over a period of up to one year of storage time. These measurements revealed three types of insight. First, a clear link between barrier properties of the packaging material and the evolution of selected freshness indices was observed. Packaging materials that contain an aluminum layer offer better protection. Second, processing steps prior to packaging are reflected in the absolute values of freshness indices. Third, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems, consistency being an important quality attribute of capsules.

  13. Waste Reduction in Fresh Food Supply Chains

    DEFF Research Database (Denmark)

    Kaipia, Riikka; Loikkanen, Lauri; Dukovska-Popovska, Iskra

    2011-01-01

    The paper studies a well-known phenomenon, information sharing in supply chains, in a new context, fresh foods, with a specific goal, supporting sustainable performance in the supply chain. Fresh foods are important for retail stores, representing around half of retail sales, but form a challengi...... and heterogeneous group of products to manage. The value of the paper lies in its pointing out detailed solutions to how in real-life supply chains data can be used efficiently to improve the performance of the supply chain.......The paper studies a well-known phenomenon, information sharing in supply chains, in a new context, fresh foods, with a specific goal, supporting sustainable performance in the supply chain. Fresh foods are important for retail stores, representing around half of retail sales, but form a challenging...

  14. Genetic identification of a dwarf mutant in cucumber (Cucumis ...

    African Journals Online (AJOL)

    madam mine

    2012-03-08

    Mar 8, 2012 ... and 5% acetic acid, v/v (FAA). The samples were dehydrated in a graded ethanol series and were then embedded in paraffin after a transition through xylene. Thin sections (5 mm) of specimens from each sample for microscopic observation were cut by an ultramicrotome (PowerTome-XL, RMC, USA), ...

  15. Theoretical Models for Orthogonal Cutting

    DEFF Research Database (Denmark)

    De Chiffre, Leonardo

    This review of simple models for orthogonal cutting was extracted from: “L. De Chiffre: Metal Cutting Mechanics and Applications, D.Sc. Thesis, Technical University of Denmark, 1990.”......This review of simple models for orthogonal cutting was extracted from: “L. De Chiffre: Metal Cutting Mechanics and Applications, D.Sc. Thesis, Technical University of Denmark, 1990.”...

  16. Laser circular cutting of Kevlar sheets: Analysis of thermal stress filed and assessment of cutting geometry

    Science.gov (United States)

    Yilbas, B. S.; Akhtar, S. S.; Karatas, C.

    2017-11-01

    A Kevlar laminate has negative thermal expansion coefficient, which makes it difficult to machine at room temperaures using the conventional cutting tools. Contararily, laser machining of a Kevlar laminate provides advantages over the conventional methods because of the non-mechanical contact between the cutting tool and the workpiece. In the present study, laser circular cutting of Kevlar laminate is considered. The experiment is carried out to examine and evaluate the cutting sections. Temperature and stress fields formed in the cutting section are simulated in line with the experimental study. The influence of hole diameters on temperature and stress fields are investigated incorporating two different hole diameters. It is found that the Kevlar laminate cutting section is free from large size asperities such as large scale sideways burnings and attachemnt of charred residues. The maximum temperature along the cutting circumference remains higher for the large diameter hole than that of the small diameter hole. Temperature decay is sharp around the cutting section in the region where the cutting terminates. This, in turn, results in high temperature gradients and the thermal strain in the cutting region. von Mises stress remains high in the region where temperature gradients are high. von Mises stress follows similar to the trend of temperature decay around the cutting edges.

  17. Establishing the Global Fresh Water Sensor Web

    Science.gov (United States)

    Hildebrand, Peter H.

    2005-01-01

    This paper presents an approach to measuring the major components of the water cycle from space using the concept of a sensor-web of satellites that are linked to a data assimilation system. This topic is of increasing importance, due to the need for fresh water to support the growing human population, coupled with climate variability and change. The net effect is that water is an increasingly valuable commodity. The distribution of fresh water is highly uneven over the Earth, with both strong latitudinal distributions due to the atmospheric general circulation, and even larger variability due to landforms and the interaction of land with global weather systems. The annual global fresh water budget is largely a balance between evaporation, atmospheric transport, precipitation and runoff. Although the available volume of fresh water on land is small, the short residence time of water in these fresh water reservoirs causes the flux of fresh water - through evaporation, atmospheric transport, precipitation and runoff - to be large. With a total atmospheric water store of approx. 13 x 10(exp 12)cu m, and an annual flux of approx. 460 x 10(exp 12)cu m/y, the mean atmospheric residence time of water is approx. 10 days. River residence times are similar, biological are approx. 1 week, soil moisture is approx. 2 months, and lakes and aquifers are highly variable, extending from weeks to years. The hypothesized potential for redistribution and acceleration of the global hydrological cycle is therefore of concern. This hypothesized speed-up - thought to be associated with global warming - adds to the pressure placed upon water resources by the burgeoning human population, the variability of weather and climate, and concerns about anthropogenic impacts on global fresh water availability.

  18. A study of estimating cutting depth for multi-pass nanoscale cutting by using atomic force microscopy

    International Nuclear Information System (INIS)

    Lin, Zone-Ching; Hsu, Ying-Chih

    2012-01-01

    This paper studies two models for estimating cutting depth of multi-pass nanoscale cutting by using an atomic force microscopy (AFM) probe. One estimates cutting depth for multi-pass nanoscale cutting by using regression equations of nanoscale contact pressure factor (NCP factor) while the other uses equation of specific down force energy (SDFE). This paper proposes taking a diamond-coated probe of AFM as the cutting tool to carry out multi-pass nanoscale cutting experiments on the surface of sapphire substrate. In the process of experimentation, different down forces are set, and the probe shape of AFM is known, then using each down force to multi-pass cutting the sapphire substrate. From the measured experimental data of a central cutting depth of the machining groove by AFM, this paper calculates the specific down force energy of each down force. The experiment results reveal that the specific down force energy of each case of multi-pass nanoscale cutting for different down forces under a probe of AFM is close to a constant value. This paper also compares the nanoscale cutting results from estimating cutting depths for each pass of multi-pass among the experimental results and the calculating results obtained by the two theories models. It is found that the model of specific down force energy can calculate cutting depths for each nanoscale cutting pass by one equation. It is easier to use than the multi-regression equations of the nanoscale contact pressure factor. Besides, the estimations of cutting depth results obtained by the model of specific down force energy are closer to that of the experiment results. It shows that the proposed specific down force energy model in this paper is an acceptable model.

  19. Consumer evaluation of palatability characteristics of a beef value-added cut compared to common retail cuts.

    Science.gov (United States)

    Lepper-Blilie, A N; Berg, E P; Germolus, A J; Buchanan, D S; Berg, P T

    2014-01-01

    The objectives of this study were to educate consumers about value-added beef cuts and evaluate their palatability responses of a value cut and three traditional cuts. Three hundred and twenty-two individuals participated in the beef value cut education seminar series presented by trained beef industry educators. Seminar participants evaluated tenderness, juiciness, flavor, and overall like of four samples, bottom round, top sirloin, ribeye, and a value cut (Delmonico or Denver), on a 9-point scale. The ribeye and the value cut were found to be similar in all four attributes and differed from the top sirloin and bottom round. Correlations and regression analysis found that flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye and can be a less expensive replacement. © 2013.

  20. Study on storage efficiency of the fresh food e-commerce

    Science.gov (United States)

    Wang, Xin; Sun, Jie; Li, Huihui

    2017-06-01

    As the last cake in the area of e-commerce industry, the temperature of fresh food e-commerce is always rising starting from about 2014. This paper is based on the imperfection that the existing study about fresh food e-commerce is lack of studies on storage efficiency. And we took some variables in this paper such as consumers’ satisfaction and length for preservation and storage time. On this basis we built the model of storage efficiency of fresh food e-commerce. We find that as the development of fresh food e-commerce, the fresh food e-commerce enterprise will pay more attention to the consumers’ satisfaction. They can take some effective ways like reducing the wastage of fresh food and lengthening the refreshing time of fresh food and so on.

  1. Fresh-keeping of mushroom by irradiation

    International Nuclear Information System (INIS)

    Liu Chao; Xu Hongqing; Wang Hong; Cai Jian

    2003-01-01

    The effect of 60 Co γ irradiation on the preservation of Agaricus bisporus were studied. The results showed that after irradiation the mushroom had lower rates of membrane split, opening of pilei, browning, decomposition and lose of fresh weight. The fresh keeping period of mushroom irradiated with 1.2 kGy and stored at 4 degree C was prolonged to 30 days

  2. Flux cutting in superconductors

    International Nuclear Information System (INIS)

    Campbell, A M

    2011-01-01

    This paper describes experiments and theories of flux cutting in superconductors. The use of the flux line picture in free space is discussed. In superconductors cutting can either be by means of flux at an angle to other layers of flux, as in longitudinal current experiments, or due to shearing of the vortex lattice as in grain boundaries in YBCO. Experiments on longitudinal currents can be interpreted in terms of flux rings penetrating axial lines. More physical models of flux cutting are discussed but all predict much larger flux cutting forces than are observed. Also, cutting is occurring at angles between vortices of about one millidegree which is hard to explain. The double critical state model and its developments are discussed in relation to experiments on crossed and rotating fields. A new experiment suggested by Clem gives more direct information. It shows that an elliptical yield surface of the critical state works well, but none of the theoretical proposals for determining the direction of E are universally applicable. It appears that, as soon as any flux flow takes place, cutting also occurs. The conclusion is that new theories are required. (perspective)

  3. Bundle Pricing Decisions for Fresh Products with Quality Deterioration

    OpenAIRE

    Fang, Yan; Jiang, Yiping; Han, Xingxing

    2018-01-01

    How to sell fresh products quickly to decrease the storage cost and to meet customer quality requirement is of vital importance in the food supply chain. Bundling fresh products is an efficient strategy to promote sales and reduce storage pressure of retailers. In this paper, we consider the bundle pricing decisions for homogeneous fresh products with quality deterioration. The value of fresh products with quality deterioration is approximated as an exponential function based on which custome...

  4. Development of analytical methods for iodine speciation in fresh water

    International Nuclear Information System (INIS)

    Takaku, Yuichi; Ohtsuka, Yoshihito; Hisamatsu, Shun'ichi

    2007-01-01

    Analytical methods for physicochemical speciation of iodine in fresh water samples were developed to elucidate its behavior in the environment. The methods combined inductively coupled plasma mass spectrometry (ICP-MS) with size exclusion high performance liquid chromatography (SEC) or capillary electrophoresis (CE). Freshwater samples were collected from Lake Towada and rivers surrounding the lake. After filtration through a 0.45 μm pore size membrane filter, iodine in the water samples was pre-concentrated with an ultra-filtration filter which had a cut-off size of 10 kDa. The fraction with molecular size over 10 kDa was concentrated to 100 times in the original water, and then introduced into the SEC-ICP-MS. Molecular size chromatograms of all river and lake water samples showed two peaks for iodine concentrations: 40 kDa and 20 kDa. The method for separately determining two valence states of inorganic iodine, I - and IO 3 - , was also developed using the CE-ICP-MS system and it was successfully applied to the fresh water samples. Analysis results of surface water samples in Lake Towada and rivers surrounding the lake indicated that the chemical form of inorganic iodine in all samples was IO 3 - . Additional lake water samples were collected from Lake O-ike-higashi in the Juni-ko area at Shirakami-Sanchi, which is a UNESCO natural world heritage. The lake has a strong thermocline during all seasons; its bottom layer is in a highly reductive state. Depth profiles of I - and IO 3 - clearly showed that I - was not detected in the surface layer, but it was predominant in the bottom layer, and vice versa for IO 3 - . As this separation method is rapid and sensitive, it will be widely used in the future. (author)

  5. Development of underwater laser cutting technology

    International Nuclear Information System (INIS)

    Sato, Seiichi; Inaba, Takanori; Inose, Koutarou; Matsumoto, Naoyuki; Sakakibara, Yuji

    2015-01-01

    In is desirable to use remote underwater device for the decommissioning work of highly radioactive components such as the nuclear internals from a view point of reducing the ranitidine exposure to the worker. Underwater laser cutting technology has advantages. First advantage in underwater laser cutting technology is that low reaction force during cutting, namely, remote operability is superior. Second point is that underwater laser cutting generates a little amount of secondary waste, because cutting kerf size is very small. Third point is that underwater laser cutting has low risk of the process delay, because device trouble is hard to happen. While underwater laser cutting has many advantages, the careful consideration in the safe treatment of the offgas which underwater laser cutting generates is necessary. This paper describes outline of underwater laser cutting technology developed by IHI Corporation (IHI) and that this technology is effective in various dismantling works in water. (author)

  6. The quest for epigenetic regulation underlying unisexual flower development in Cucumis melo

    KAUST Repository

    Latrasse, David; Rodriguez-Granados, Natalia Y.; Veluchamy, Alaguraj; Mariappan, Kiruthiga Gayathri; Bevilacqua, Claudia; Crapart, Nicolas; Camps, Celine; Sommard, Vivien; Raynaud, Cé cile; Dogimont, Catherine; Boualem, Adnane; Benhamed, Moussa; Bendahmane, Abdelhafid

    2017-01-01

    BackgroundMelon (Cucumis melo) is an important vegetable crop from the Cucurbitaceae family and a reference model specie for sex determination, fruit ripening and vascular fluxes studies. Nevertheless, the nature and role of its epigenome in gene expression regulation and more specifically in sex determination remains largely unknown.ResultsWe have investigated genome wide H3K27me3 and H3K9ac histone modifications and gene expression dynamics, in five melon organs. H3K9ac and H3K27me3 were mainly distributed along gene-rich regions and constrained to gene bodies. H3K9ac was preferentially located at the TSS, whereas H3K27me3 distributed uniformly from TSS to TES. As observed in other species, H3K9ac and H3K27me3 correlated with high and low gene expression levels, respectively. Comparative analyses of unisexual flowers pointed out sex-specific epigenetic states of TFs involved in ethylene response and flower development. Chip-qPCR analysis of laser dissected carpel and stamina primordia, revealed sex-specific histone modification of MADS-box genes. Using sex transition mutants, we demonstrated that the female promoting gene, CmACS11, represses the expression of the male promoting gene CmWIP1 via deposition of H3K27me3.ConclusionsOur findings reveal the organ-specific landscapes of H3K9ac and H3K27me3 in melon. Our results also provide evidence that the sex determination genes recruit histone modifiers to orchestrate unisexual flower development in monoecious species.

  7. The quest for epigenetic regulation underlying unisexual flower development in Cucumis melo

    KAUST Repository

    Latrasse, David

    2017-05-08

    BackgroundMelon (Cucumis melo) is an important vegetable crop from the Cucurbitaceae family and a reference model specie for sex determination, fruit ripening and vascular fluxes studies. Nevertheless, the nature and role of its epigenome in gene expression regulation and more specifically in sex determination remains largely unknown.ResultsWe have investigated genome wide H3K27me3 and H3K9ac histone modifications and gene expression dynamics, in five melon organs. H3K9ac and H3K27me3 were mainly distributed along gene-rich regions and constrained to gene bodies. H3K9ac was preferentially located at the TSS, whereas H3K27me3 distributed uniformly from TSS to TES. As observed in other species, H3K9ac and H3K27me3 correlated with high and low gene expression levels, respectively. Comparative analyses of unisexual flowers pointed out sex-specific epigenetic states of TFs involved in ethylene response and flower development. Chip-qPCR analysis of laser dissected carpel and stamina primordia, revealed sex-specific histone modification of MADS-box genes. Using sex transition mutants, we demonstrated that the female promoting gene, CmACS11, represses the expression of the male promoting gene CmWIP1 via deposition of H3K27me3.ConclusionsOur findings reveal the organ-specific landscapes of H3K9ac and H3K27me3 in melon. Our results also provide evidence that the sex determination genes recruit histone modifiers to orchestrate unisexual flower development in monoecious species.

  8. Development of a Checklist for Assessing Good Hygiene Practices of Fresh-Cut Fruits and Vegetables Using Focus Group Interviews.

    Science.gov (United States)

    Araújo, Jane A M; Esmerino, Erick A; Alvarenga, Verônica O; Cappato, Leandro P; Hora, Iracema C; Silva, Marcia Cristina; Freitas, Monica Q; Pimentel, Tatiana C; Walter, Eduardo H M; Sant'Ana, Anderson S; Cruz, Adriano G

    2018-03-01

    This study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4). The final checklist for commercialization of horticultural products totaled 28 questions divided into six blocks, namely: water supply; hygiene, health, and training; waste control; control of pests; packaging and traceability; and hygiene of facilities and equipment. The FG methodology was efficient to elaborate a participatory and objective checklist, based on minimum hygiene requirements, serving as a tool for diagnosis, planning, and training in GHP of fresh vegetables, besides contributing to raise awareness of the consumers' food safety. The FG methodology provided useful information to establish the final checklist for GHP, with easy application, according to the previous participants' perception and experience.

  9. Cutting temperature measurement and material machinability

    Directory of Open Access Journals (Sweden)

    Nedić Bogdan P.

    2014-01-01

    Full Text Available Cutting temperature is very important parameter of cutting process. Around 90% of heat generated during cutting process is then away by sawdust, and the rest is transferred to the tool and workpiece. In this research cutting temperature was measured with artificial thermocouples and question of investigation of metal machinability from aspect of cutting temperature was analyzed. For investigation of material machinability during turning artificial thermocouple was placed just below the cutting top of insert, and for drilling thermocouples were placed through screw holes on the face surface. In this way was obtained simple, reliable, economic and accurate method for investigation of cutting machinability.

  10. Stresses in ultrasonically assisted bone cutting

    International Nuclear Information System (INIS)

    Alam, K; Mitrofanov, A V; Silberschmidt, V V; Baeker, M

    2009-01-01

    Bone cutting is a frequently used procedure in the orthopaedic surgery. Modern cutting techniques, such as ultrasonic assisted drilling, enable surgeons to perform precision operations in facial and spinal surgeries. Advanced understanding of the mechanics of bone cutting assisted by ultrasonic vibration is required to minimise bone fractures and to optimise the technique performance. The paper presents results of finite element simulations on ultrasonic and conventional bone cutting analysing the effects of ultrasonic vibration on cutting forces and stress distribution. The developed model is used to study the effects of cutting and vibration parameters (e.g. amplitude and frequency) on the stress distributions in the cutting region.

  11. Optimisation Of Cutting Parameters Of Composite Material Laser Cutting Process By Taguchi Method

    Science.gov (United States)

    Lokesh, S.; Niresh, J.; Neelakrishnan, S.; Rahul, S. P. Deepak

    2018-03-01

    The aim of this work is to develop a laser cutting process model that can predict the relationship between the process input parameters and resultant surface roughness, kerf width characteristics. The research conduct is based on the Design of Experiment (DOE) analysis. Response Surface Methodology (RSM) is used in this work. It is one of the most practical and most effective techniques to develop a process model. Even though RSM has been used for the optimization of the laser process, this research investigates laser cutting of materials like Composite wood (veneer)to be best circumstances of laser cutting using RSM process. The input parameters evaluated are focal length, power supply and cutting speed, the output responses being kerf width, surface roughness, temperature. To efficiently optimize and customize the kerf width and surface roughness characteristics, a machine laser cutting process model using Taguchi L9 orthogonal methodology was proposed.

  12. Selection of Near Optimal Laser Cutting Parameters in CO2 Laser Cutting by the Taguchi Method

    Directory of Open Access Journals (Sweden)

    Miloš MADIĆ

    2013-12-01

    Full Text Available Identification of laser cutting conditions that are insensitive to parameter variations and noise is of great importance. This paper demonstrates the application of Taguchi method for optimization of surface roughness in CO2 laser cutting of stainless steel. The laser cutting experiment was planned and conducted according to the Taguchi’s experimental design using the L27 orthogonal array. Four laser cutting parameters such as laser power, cutting speed, assist gas pressure, and focus position were considered in the experiment. Using the analysis of means and analysis of variance, the significant laser cutting parameters were identified, and subsequently the optimal combination of laser cutting parameter levels was determined. The results showed that the cutting speed is the most significant parameter affecting the surface roughness whereas the influence of the assist gas pressure can be neglected. It was observed, however, that interaction effects have predominant influence over the main effects on the surface roughness.

  13. How Can I Stop Cutting?

    Science.gov (United States)

    ... Educators Search English Español How Can I Stop Cutting? KidsHealth / For Teens / How Can I Stop Cutting? ... in a soft, cozy blanket Substitutes for the Cutting Sensation You'll notice that all the tips ...

  14. 9 CFR 319.141 - Fresh pork sausage.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh pork sausage. 319.141 Section... AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Sausage Generally: Fresh...

  15. Consumers' store choice behavior for fresh food

    NARCIS (Netherlands)

    Meulenberg, M.T.G.; Trijp, van J.C.M.

    1991-01-01

    Consumers' preference for fresh food stores is analyzed. In particular the choice between supermarkets and specialized shops for purchasing fresh food is analyzed. Attention is given to the factors influencing this choice. For this purpose a number of research questions with respect to store choice

  16. Effects of different fresh-cut forages and their hays on feed intake, digestibility, heat production, and ruminal methane emission by Boer x Spanish goats

    Science.gov (United States)

    Twenty-four yearling Boer (87.5%) × Spanish wethers (32.5 ± 0.36 kg body weight) were used in a 32-day experiment to assess effects of frequency of feeding condensed tannin (CT)-containing Sericea lespedeza (SL; Lespedeza cuneata) on ruminal methane emission. Fresh SL (15.3% CT) was fed at 1.3 time...

  17. Rooting of stem cuttings of ixora

    Directory of Open Access Journals (Sweden)

    Aline De Souza Silva

    2015-08-01

    Full Text Available The ixora is ornamental plant widely used in landscaping. In order to maximize the propagation of cuts, we evaluated the concentrations of auxin (indolbutiric acid and the presence of leaves on the rooting in cuts of Ixora coccinea L. The experiment was conducted in randomized block design, in factorial design 3x4, with three types of cuts (without leaf, with two or four leaves, four concentrations of indolbutiric acid (0, 1000, 2000 and 4000 mg L-1, with four replications and 10 cuts in each experimental unit. After 53 days of implantation the experiment, evaluated the survival(%, rooting(%, sprouting(%, formation of callus(%, number, length and biomass of roots formed. The interaction of the type of cuts with concentrations of auxin was not significant for any of the variables analyzed. The survival of cuttings was not influenced by the treatments. Cuts with two or four leaves presented rooting and length of roots above the cuttings without leaves. The application of auxin does not substitute the presence of leaf in cuts of ixora in vegetative propagation. The vegetative propagation by cut of ixora can be made without application of auxin, and the leaves must be maintained in the cuttings.

  18. Development of lathe tool dynamometer and finding cutting forces using negative and positive rake angle cutting tool

    International Nuclear Information System (INIS)

    Zeb, M.A.; Irfan, M.A.

    2005-01-01

    Most output parameters in machining, such as cutting forces, temperatures, strains and the work-hardening of the chip material, are directly related to the chip formation process. The characteristics of machining processes can be well understood if the forces and strains during chip formation are known. In this research a lathe tool dynamometer was used to measure cutting forces involved in machining of Steel 1045 and Aluminum 2219 T62. High Speed Steel (HSS), cutting tools with positive and negative rake angles were used. It was observed that more cutting forces are experienced by the cutting tool with positive rake angle as compared to the forces experienced by the cutting tool with negative rake angle. For steel 1045 the cutting forces using positive rake angle cutting tool were much higher. This suggested that for harder materials using a negative rake angle is more suitable for cutting. (author)

  19. Investigation of Physical Phenomena and Cutting Efficiency for Laser Cutting on Anode for Li-Ion Batteries

    Directory of Open Access Journals (Sweden)

    Dongkyoung Lee

    2018-02-01

    Full Text Available Lithium-ion batteries have a higher energy density than other secondary batteries. Among the lithium-ion battery manufacturing process, electrode cutting is one of the most important processes since poor cut quality leads to performance degradation, separator protrusion, and local electric stress concentration. This may, eventually, lead to malfunction of lithium-ion batteries or explosion. The current mechanical cutting technology uses a contact process and this may lead to process instability. Furthermore, there are additional costs if the tools and cell design are changed. To solve these issues, laser cutting has been used. Conventional dependent parameters have limitations in investigating and explaining many physical phenomena during the laser cutting of electrodes. Therefore, this study proposes specific widths such as melting, top, and kerf width. Moreover, the relationship between laser parameters and multiphysical phenomena with the proposed widths are investigated. Five types of classification with regard to physical phenomena are presented and explained with SEM images. Cutting efficiency is estimated with the proposed widths. The proposed specific cutting widths, five types of geometrical classification, and cutting efficiency can be used as standardized parameters to evaluate the cutting quality.

  20. CALCULATION OF LASER CUTTING COSTS

    OpenAIRE

    Bogdan Nedic; Milan Eric; Marijana Aleksijevic

    2016-01-01

    The paper presents description methods of metal cutting and calculation of treatment costs based on model that is developed on Faculty of mechanical engineering in Kragujevac. Based on systematization and analysis of large number of calculation models of cutting with unconventional methods, mathematical model is derived, which is used for creating a software for calculation costs of metal cutting. Software solution enables resolving the problem of calculating the cost of laser cutting, compar...

  1. Method of cutting radioactivated metal structures

    International Nuclear Information System (INIS)

    Takimoto, Yoshinori; Sakota, Kotaro; Hamamoto, Noboru; Harada, Keizo.

    1985-01-01

    Purpose: To improve the cutting performance to a level as comparable with that in air, as well as prevent the scattering of the radioactive materials upon cutting to the level as that in water cutting. Method: After igniting a gas cutting torch automatically, water spray by the local water sprayer is started by the actuation of a submerged pump, while a gas cutting manipulator is operated to cut the nuclear reactor pressure vessel. In this way, cutting exhaust gases resulted from the gas cutting torch are water-washed by the spray from the local water sprayer and falls within the nuclear rector pressure vessel in the form of water streams or droplets along the inner wall surface of the pressure vessel. Further, water is fed again to the local water sprayer by the submerged pump. (Kawakami, Y.)

  2. Laser Cutting of Thin Nickel Bellows

    Science.gov (United States)

    Butler, C. L.

    1986-01-01

    Laser cutting technique produces narrow, precise, fast, and repeatable cuts in thin nickel-allow bellows material. Laser cutting operation uses intense focused beam to melt material and assisting gas to force melted material through part thickness, creating void. When part rotated or moved longitudinally, melting and material removal continuous and creates narrow, fast, precise, and repeatable cut. Technique used to produce cuts of specified depths less than material thickness. Avoids distortion, dents, and nicks produced in delicate materials during lathe trimming operations, which require high cutting-tool pressure and holding-fixture forces.

  3. Inhalational anaesthesia with low fresh gas flow

    Directory of Open Access Journals (Sweden)

    Christian Hönemann

    2013-01-01

    Full Text Available During the inhalation of anaesthesia use of low fresh gas flow (0.35-1 L/min has some important advantages. There are three areas of benefit: pulmonary - anaesthesia with low fresh gas flow improves the dynamics of inhaled anaesthesia gas, increases mucociliary clearance, maintains body temperature and reduces water loss. Economic - reduction of anaesthesia gas consumption resulting in significant savings of > 75% and Ecological - reduction in nitrous oxide consumption, which is an important ozone-depleting and heat-trapping greenhouse gas that is emitted. Nevertheless, anaesthesia with high fresh gas flows of 2-6 L/min is still performed, a technique in which rebreathing is practically negligible. This special article describes the clinical use of conventional plenum vaporizers, connected to the fresh gas supply to easily perform low (1 L/min, minimal (0.5 L/min or metabolic flow anaesthesia (0.35 L/min with conventional Primus Draeger® anaesthesia machines in routine clinical practice.

  4. Experimental improvement of the technology of cutting of high-pressure hoses with metal braid on hand cutting machine

    OpenAIRE

    Karpenko, Mykola; Bogdevicius, Marijonas; Prentkovskis, Olegas

    2016-01-01

    In the article the review of the problem of improvement of technology of high pressure hoses cutting on the hand cutting machines is analyzed. Different methods of cutting of high pressure hoses into the billets are overviewed and the quality of edge cuts of hoses is analyzed. The comparison of treatment on automatic cutting machines and on hand cutting machines is carried out. Different experimental techniques of improvement of the quality of edges cutting of high pressure hoses are prese...

  5. Adventitious rooting of auxin-treated Lavandula dentata cuttings Enraizamento adventício de estacas de Lavandula dentata tratadas com auxina

    Directory of Open Access Journals (Sweden)

    Claudine Maria de Bona

    2010-05-01

    Full Text Available Lavandula species may be propagated by seeds. However, plants will present expressive variation both in size and essential oil content. Indole-3-butyric acid (IBA is a growth regulator which efficiently stimulates rooting and the objective of this research was to observe the influence of different IBA concentrations on rooting of L. dentata cuttings. Herbaceous cuttings with approximately 10cm in length and around 1/3 of leaf retention had their bases submerged into 0 (control, 500, 1.000, 2.000 or 3.000mg dm-3 of IBA diluted in de-ionized water for 30 seconds and placed in polystyrene foam trays filled with commercial substrate and kept under intermittent mist system. Averages of root number, length of the longest root, fresh and dry root weight, and percentage of rooted cuttings were evaluated after 60 days. There was no significant difference between treatments for the length of root, fresh and dry root weight. The percentage of rooted cuttings increased with IBA concentrations. A quadratic regression was obtained to root number. The 2.000mg dm-3 dose increased the percentage of rooted cuttings and the mean root number per cutting. L. dentata cuttings are easy to root.Espécies de Lavandula podem ser propagadas por sementes. Entretanto, as plantas apresentarão elevada variabilidade em tamanho e em produção de óleo essencial. O ácido indol-3-butírico (AIB é um regulador de crescimento que eficientemente estimula o enraizamento. O objetivo deste trabalho foi observar a influência de diferentes concentrações de AIB no enraizamento de estacas de L. dentata. Estacas herbáceas com aproximadamente 10cm de comprimento e 1/3 de retenção foliar tiveram suas bases submersas em 0 (controle, 500, 1.000, 2.000 ou 3.000mg dm-3 de AIB diluído em água deionizada por 30 segundos e colocadas em bandejas de isopor contendo substrato comercial sob sistema de nebulização intermitente. As médias de número de raízes, comprimento da raiz mais

  6. Vitamins and Minerals: How to Get What You Need

    Science.gov (United States)

    ... 70 milligrams) kiwi (1 medium kiwi = 70 milligrams) strawberries (1/2 cup = 49 milligrams) cantaloupe (1/4 ... breakfast. One cup (about a handful) of halved strawberries or cubed cantaloupe provides the recommended daily amount ...

  7. Improving microbiological safety and maintaining sensory and nutritional quality of pre-cut tomato and carrot by gamma irradiation

    International Nuclear Information System (INIS)

    Mohácsi-Farkas, Cs.; Nyirő-Fekete, B.; Daood, H.; Dalmadi, I.; Kiskó, G.

    2014-01-01

    Pre-cut tomato and carrot were irradiated with doses of 1.0, 1.5 and 2 kGy. Unirradiated control and irradiated samples were compared organoleptically by a sensory panel. Microbiological analyses were performed directly after irradiation and during post-irradiation storage for 8 days at 5 °C. Ascorbic acid contents, composition of carotenoids and tocopherols were determined. Statistically significant differences of sensory scores between unirradiated and irradiated samples were observed only in the texture of sliced carrots. Total aerobic viable cell counts have been reduced by about two log cycles with 1.5 kGy dose. Total coliforms and moulds were below the detection limit of 15 CFU/g in the irradiated samples during the refrigerated storage. Yeasts were relatively resistant part of the microbiota of pre-cut tomatoes, but 2 kGy dose reduced them below the detection limit. In pre-cut tomatoes, alpha-tocopherol and some carotenoids seemed to be the most radio-sensitive losing approximately one-third of their original concentrations at the dose of 2 kGy. At this dose tocopherols and the level of ascorbic acid decreased also one-third of the initial level in sliced carrots. Additional experiments were conducted to study the effect of irradiation and storage on the population of Listeria monocytogenes and Listeria innocua artificially inoculated on cut tomato and carrot. Cell numbers of both test organisms decreased by at least two log-cycles as an effect of 1 kGy dose. Our studies confirmed earlier findings on a temporary antilisterial effect of freshly cut carrot tissue. No re-growth of Listeria was observed during the studied storage period. The results of these studies suggest that irradiation with 1 kGy gamma rays could improve sufficiently the microbiological safety of the investigated pre-cut produce to satisfy the requirement of low microbial raw diets with acceptable nutritional quality and without diminishing significantly the organoleptic parameters of the

  8. UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding

    Directory of Open Access Journals (Sweden)

    Bernadeth B. Surjadinata

    2017-04-01

    Full Text Available Previously, we found that phenolic content and antioxidant capacity (AOX in carrots increased with wounding intensity. It was also reported that UV radiation may trigger the phenylpropanoid metabolism in plant tissues. Here, we determined the combined effect of wounding intensity and UV radiation on phenolic compounds, AOX, and the phenylalanine ammonia-lyase (PAL activity of carrots. Accordingly, phenolic content, AOX, and PAL activity increased in cut carrots with the duration of UVC radiation, whereas whole carrots showed no increase. Carrot pies showed a higher increase compared to slices and shreds. Phenolics, AOX, and PAL activity also increased in cut carrots exposed to UVA or UVB. The major phenolics were chlorogenic acid and its isomers, ferulic acid, and isocoumarin. The type of UV radiation affected phenolic profiles. Chlorogenic acid was induced by all UV radiations but mostly by UVB and UVC, ferulic acid was induced by all UV lights to comparable levels, while isocoumarin and 4,5-diCQA was induced mainly by UVB and UVC compared to UVA. In general, total phenolics correlated linearly with AOX for all treatments. A reactive oxygen species (ROS mediated hypothetical mechanism explaining the synergistic effect of wounding and different UV radiation stresses on phenolics accumulation in plants is herein proposed.

  9. Manufacturing and Construction of Fresh Fuel Storage Rack for a Research Reactor

    Energy Technology Data Exchange (ETDEWEB)

    Oh, Jinho; Lee, Sangjin; Lee, Jongmin; Ryu, Jeong-Soo [KAERI, Daejeon (Korea, Republic of)

    2016-05-15

    The objective of this study is to provide the manufacturing and construction information regarding the Fresh Fuel Storage Rack (FFSR). The main function of a FFSR is to store and protect the 2 core new fuel assemblies for the operation of the research reactor. The fresh fuel assemblies are stored in a rack made of stainless steel and the storage rack is installed in the fresh fuel storage room. The fresh fuel facility provides fresh fuel assemblies with dry storage space. General design requirements of the fresh fuel storage facilities are given in the ANSI-57.3. Design, manufacturing, and construction of the fresh fuel storage rack are introduced. The analysis is performed to confirm the structural intensity of the fresh fuel storage rack under the seismic loads. The fresh fuel storage rack designed for storage of fresh fuel assemblies should be manufactured and installed with consideration of predicted number of fresh fuel assemblies, structural integrity, resistivity to corrosion and radiation, cleaning, and workability.

  10. Manufacturing and Construction of Fresh Fuel Storage Rack for a Research Reactor

    International Nuclear Information System (INIS)

    Oh, Jinho; Lee, Sangjin; Lee, Jongmin; Ryu, Jeong-Soo

    2016-01-01

    The objective of this study is to provide the manufacturing and construction information regarding the Fresh Fuel Storage Rack (FFSR). The main function of a FFSR is to store and protect the 2 core new fuel assemblies for the operation of the research reactor. The fresh fuel assemblies are stored in a rack made of stainless steel and the storage rack is installed in the fresh fuel storage room. The fresh fuel facility provides fresh fuel assemblies with dry storage space. General design requirements of the fresh fuel storage facilities are given in the ANSI-57.3. Design, manufacturing, and construction of the fresh fuel storage rack are introduced. The analysis is performed to confirm the structural intensity of the fresh fuel storage rack under the seismic loads. The fresh fuel storage rack designed for storage of fresh fuel assemblies should be manufactured and installed with consideration of predicted number of fresh fuel assemblies, structural integrity, resistivity to corrosion and radiation, cleaning, and workability

  11. Boron excess affects photosynthesis and antioxidant apparatus of greenhouse Cucurbita pepo and Cucumis sativus.

    Science.gov (United States)

    Landi, Marco; Remorini, Damiano; Pardossi, Alberto; Guidi, Lucia

    2013-11-01

    This study aimed to evaluate the behavior of zucchini (Cucurbita pepo L.) and cucumber (Cucumis sativus L.) under boron (B) excess. Plants were grown under greenhouse conditions in a sandy soil-peat mixture using a nutrient solution containing 0.2 (control), 10 and 20 mg L(-1) B. Visible symptoms were quantified and leaf B accumulation, gas exchanges, chlorophyll (Chl) a fluorescence, malondialdehyde by-products and antioxidants were investigated 20 days after the beginning of the treatments. Boron toxicity induced oxidative load and leaf necrotic burns coupled with the reduction of leaf growth and biomass accumulation in both species. Boron excess resulted in a decrease of Chl a/b ratio, potential (Fv/Fm) and actual (ΦPSII) PSII quantum efficiency, photosynthetic rate (Pn), stomatal conductance (gs), and transpiration (E) as well. A general stimulation of the antioxidant enzymes ascorbate peroxidase, catalase and superoxide dismutase was observed, and a significant increase in the oxidized form of ascorbate and glutathione was evidenced for treated plants of both species. A difference between the two species was observed: C. pepo appeared to be more sensitive to B stress being damaged at all B concentration. C. sativus grown at 10 mg L(-1) B in nutrient solution showed some down-regulated mechanisms, i.e. increase in Chl b content and a good photochemical PSII efficiency as well as a higher amount of constitutive antioxidant molecules, that, however, are not sufficient to contrast the negative effects of B.

  12. Laser cutting of various materials: Kerf width size analysis and life cycle assessment of cutting process

    Science.gov (United States)

    Yilbas, Bekir Sami; Shaukat, Mian Mobeen; Ashraf, Farhan

    2017-08-01

    Laser cutting of various materials including Ti-6Al-4V alloy, steel 304, Inconel 625, and alumina is carried out to assess the kerf width size variation along the cut section. The life cycle assessment is carried out to determine the environmental impact of the laser cutting in terms of the material waste during the cutting process. The kerf width size is formulated and predicted using the lump parameter analysis and it is measured from the experiments. The influence of laser output power and laser cutting speed on the kerf width size variation is analyzed using the analytical tools including scanning electron and optical microscopes. In the experiments, high pressure nitrogen assisting gas is used to prevent oxidation reactions in the cutting section. It is found that the kerf width size predicted from the lump parameter analysis agrees well with the experimental data. The kerf width size variation increases with increasing laser output power. However, this behavior reverses with increasing laser cutting speed. The life cycle assessment reveals that material selection for laser cutting is critical for the environmental protection point of view. Inconel 625 contributes the most to the environmental damages; however, recycling of the waste of the laser cutting reduces this contribution.

  13. Vase-life of Gerbera jamesonii Bolus cut flowers depending upon; media, mineral nutrition, their morphological attributes and treatment with flower preservative

    Directory of Open Access Journals (Sweden)

    R. M. Rudnicki

    2015-06-01

    Full Text Available The correlations among different media, mineral nutrition and morphological features of gerbera flowers in relation to their vase-life period investigated. The bast medium for longevity of cut gerbera flowers was the mixture of composted pine bark and peat moss fertilized with N – 250 mg/1 and Mg – 150 mg/1. It was found that cut gerberas lasted longer when they were the Alkemade type, i.e. with wide petals. Yellow flowers remained fresh longer than red and pink ones. It was also found that the vase-life period of gerberas directly correlated with the length of floral stalk, its ability to grow and the inflorescence diameter. The solution of flower preservative Proflovit-72 was effective 'in extending life at room temperature and improved the quality and longevity of flowers which were previously in coldstorage for 1 to 3 weeks.

  14. Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round

    International Nuclear Information System (INIS)

    Rodriguez, H.R.; Lasta, J.A.; Mallo, R.A.; Marchevsky, N.

    1993-01-01

    A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1 degree C. Temperature abuse (9 degrees C/24h) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 10(7) CFU/cm between 8 and 11 d of storage, while similar counts were found after 28 d of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples. Low-dose irradiated samples had an average of 17 more shelf life days than the nonirradiated counterparts based on psychrotroph counts status and under the experimental condition being tested in this study

  15. The 'Fresh-Bunch' technique in FELs

    International Nuclear Information System (INIS)

    Ben-Zvi, I.; Yang, K.M.; Yu, L.H.

    1991-01-01

    The 'Fresh Bunch' technique is being proposed as a method of increasing the gain and power of FEL amplifiers in which the length of the optical radiation pulse is shorter than the length of the electron bunch. In multi-stage FEL, electron beam energy spread is increased by the FEL interaction in the early stages. In the 'Fresh Bunch' technique, the low energy spread of the electron beam is recovered by shifting the radiation pulse to an undisturbed part of the electron bunch, thus improving the gain and trapping fraction in later stages. A test case for the application of the Fresh Bunch method is demonstrated by numerical simulation. In this particular example we examine a subharmonically seeded VUV Free-Electron Laser. We begin with the generation of harmonic radiation, which takes place over one part of the electron bunch. Then the radiation is shifted by means of a strong dispersive section to a fresh part of the bunch for exponential amplification and tapered wiggler amplification. By starting over with a new ensemble of electrons, the energy spread introduced by the bunching in the fundamental is removed, leading to an increased gain. Furthermore, it is possible to use a much stronger seed in the fundamental without incurring the penalty of a large energy spread later on. We note that more than a single application of the 'Fresh Bunch' method may be done in a single FEL multiplier-amplifier. Thus x-ray wavelengths may be reached by successive multiplication in a chain of FEL amplifiers starting from a tunable seed laser. 5 refs., 2 figs., 2 tabs

  16. ADVANCED CUTTINGS TRANSPORT STUDY

    Energy Technology Data Exchange (ETDEWEB)

    Stefan Miska; Troy Reed; Ergun Kuru

    2004-09-30

    The Advanced Cuttings Transport Study (ACTS) was a 5-year JIP project undertaken at the University of Tulsa (TU). The project was sponsored by the U.S. Department of Energy (DOE) and JIP member companies. The objectives of the project were: (1) to develop and construct a new research facility that would allow three-phase (gas, liquid and cuttings) flow experiments under ambient and EPET (elevated pressure and temperature) conditions, and at different angle of inclinations and drill pipe rotation speeds; (2) to conduct experiments and develop a data base for the industry and academia; and (3) to develop mechanistic models for optimization of drilling hydraulics and cuttings transport. This project consisted of research studies, flow loop construction and instrumentation development. Following a one-year period for basic flow loop construction, a proposal was submitted by TU to the DOE for a five-year project that was organized in such a manner as to provide a logical progression of research experiments as well as additions to the basic flow loop. The flow loop additions and improvements included: (1) elevated temperature capability; (2) two-phase (gas and liquid, foam etc.) capability; (3) cuttings injection and removal system; (4) drill pipe rotation system; and (5) drilling section elevation system. In parallel with the flow loop construction, hydraulics and cuttings transport studies were preformed using drilling foams and aerated muds. In addition, hydraulics and rheology of synthetic drilling fluids were investigated. The studies were performed under ambient and EPET conditions. The effects of temperature and pressure on the hydraulics and cuttings transport were investigated. Mechanistic models were developed to predict frictional pressure loss and cuttings transport in horizontal and near-horizontal configurations. Model predictions were compared with the measured data. Predominantly, model predictions show satisfactory agreements with the measured data. As a

  17. Practical side of cutting. Part 3. ; CO2 laser cutting. Setsudan gijutsu no jissai. 3. ; Laser setsudan

    Energy Technology Data Exchange (ETDEWEB)

    Miyazaki, T.; Shinonaga, H. (Toshiba Corp., Tokyo (Japan))

    1993-03-05

    The nature peculiar to laser beam makes it difficult to understand the phenomena in laser cutting. Quoting an example of cutting steel materials, practical minimum basic subjects, factors governing the cutting phenomena with points to be considered, and the current state of the technology are outlined. Various kinds of expert systems and automatic programming devices have been placed on the market to make NC input easier in laser cutting. Shape accuracy, cutting quality, cutting speed, applicable plate thickness, etc. are among the subjects required for laser cutting. The factors are the method of scanning, characteristics of laser beam, work, machining conditions, etc. The factors obstructing stable processing are the change in the ambient temperature, humidity, dust, oil mist, vibration, etc. The basic factors which control the laser cutting are the power density and its distribution at the working point. Pulse cutting is employed when continuous laser heat input is not appropriate. Summarized report is made on the focal point and assist gas. 16 refs., 9 figs., 1 tab.

  18. Cutting Cosmos

    DEFF Research Database (Denmark)

    Mikkelsen, Henrik Hvenegaard

    For the first time in over 30 years, a new ethnographic study emerges on the Bugkalot tribe, more widely known as the Ilongot of the northern Philippines. Exploring the notion of masculinity among the Bugkalot, Cutting Cosmos is not only an experimental, anthropological study of the paradoxes...... around which Bugkalot society revolves, but also a reflection on anthropological theory and writing. Focusing on the transgressive acts through which masculinity is performed, this book explores the idea of the cosmic cut, the ritual act that enables the Bugkalot man to momentarily hold still the chaotic...

  19. Latest development of laser cutting

    OpenAIRE

    Wetzig, Andreas; Herwig, Patrick; Hauptmann, Jan; Goppold, Cindy; Baumann, Robert; Fürst, Andreas; Rose, Michael; Pinder, Thomas; Mahrle, Achim; Beyer, Eckhard

    2016-01-01

    Laser cutting was one of the first applications of laser material processing. Today, laser cutting is the most widespread application among laser material processing besides laser marking. Meanwhile, nearly each material can be cut by means of a laser, in particular since ultra short pulse lasers are available in the power range of up to 100 W. The to be cut material can come with thicknesses from a few microns till tens of millimeters as flat stock or as free form shapes. The paper will conc...

  20. Smart storage technologies applied to fresh foods: A review.

    Science.gov (United States)

    Wang, Jingyu; Zhang, Min; Gao, Zhongxue; Adhikari, Benu

    2017-06-30

    Fresh foods are perishable, seasonal and regional in nature and their storage, transportation, and preservation of freshness are quite challenging. Smart storage technologies can online detection and monitor the changes of quality parameters and storage environment of fresh foods during storage, so that operators can make timely adjustments to reduce the loss. This article reviews the smart storage technologies from two aspects: online detection technologies and smartly monitoring technologies for fresh foods. Online detection technologies include electronic nose, nuclear magnetic resonance (NMR), near infrared spectroscopy (NIRS), hyperspectral imaging and computer vision. Smartly monitoring technologies mainly include some intelligent indicators for monitoring the change of storage environment. Smart storage technologies applied to fresh foods need to be highly efficient and nondestructive and need to be competitively priced. In this work, we have critically reviewed the principles, applications, and development trends of smart storage technologies.