bluuebunny/crossref_metadata_2025_split huggingface dataset:
First Report of Phytophthora ramorum Infecting California Red Fir in California
Authors: Chastagner G. A. , Riley K. L. 
Published: August 2010

In May 2005, branches originating from five separate whorls below the terminal on a single California red fir (Abies magnifica) in a mixed grand fir (Abies grandis) and Douglas-fir (Pseudotsuga menziesii) Christmas tree plantation near Los Gatos, CA displayed wilting and dieback of new shoot growth. Brown dieback, delineated by needle loss, extended 6 to 8 cm into 1-year-old and sometimes 2-year-old growth. The ~7-year-old, 1-m tall tree was located near the edge of the plantation, beneath an overstory of California bay laurel (Umbellularia californica) trees that were infected with Phytophthora ramorum. Isolations from dieback margins onto corn meal agar amended with ampicillin, rifamycin, and pimaricin (CARP) yielded hyphae and large, dark brown chlamydospores that were morphologically consistent with P. ramorum (1). Microsatellite analysis confirmed that isolates were of the NA1 lineage of P. ramorum. Isolates were deposited in the Washington State University Puyallup Phytophthora Master Collection. Dormant bareroot California red fir seedlings were obtained from the USDA Forest Service Placerville Nursery (Camino, CA) in February 2006 and planted in SC-10 super cell cones (Stuewe & Sons, Inc., Tangent, OR) in a standard greenhouse potting mix. Seedlings (average height 11 cm) were then forced to initiate bud break and new shoot elongation (0.5 to 1.5 cm) in a greenhouse at 21°C. Eight unwounded seedlings were inoculated with a zoospore suspension (4.185 × 105 zoospores/ml of sterile water) produced from 3- to 4-week-old V8 juice agar cultures of isolate WSU#106-0021 using an artist's airbrush powered by Badger Propel canned propellant. Eight control seedlings were sprayed with water alone. Seedlings were placed in plastic tubs with ~2.5 cm of warm water in the bottom to provide humidity. A plastic bag supported by a wire frame was used to cover each tub. Tubs were placed in a biocontainment unit at 15 to 16°C under 24 h of fluorescent light. The plastic was removed after 5 days and seedlings were left under the same conditions. Seven days after inoculation, 25 to 100% (average 68%) of the new shoots on each of the eight inoculated seedlings were wilted and 100% of these seedlings exhibited dark brown dieback into the 1-year-old stems (range of 1.0 to 2.3 cm, average 1.6 cm). Tissues from shoots and dieback edges were plated onto CARP media. All of these attempts resulted in successful isolation of P. ramorum, and cultures exhibited the same hyphal morphology and chlamydospore characteristics when compared with the isolate tested. Control plants did not develop symptoms. This trial completes Koch's postulates to establish California red fir as a host of Phytophthora ramorum. To our knowledge, this site contains the only reported infection of California red fir by P. ramorum. The potential for infection within its native range is unknown. Reference: (1) S. Werres et al. Mycol. Res. 105:1155, 2001.
First Report of Tomato chlorotic dwarf viroid in Petunia spp. in Slovenia
Authors: Viršček Marn M. , Mavrič Pleško I. 
Published: August 2010

In early April 2010, 30 samples of Petunia spp. were taken by phytosanitary inspectors from 22 production sites in Slovenia in the frame of surveying host plants for the presence of Potato spindle tuber viroid (PSTVd). Samples were taken in accordance with the plan of the survey for the year 2010 and were tested for the presence of PSTVd by real-time RT-PCR according to the EPPO protocol (1). At the time of sampling, there were no disease symptoms on the plants. Samples consisted of fully developed leaves collected from as many as five plants. Total RNA was isolated from 50 ± 5 mg of leaf tissue with an RNeasy Plant Mini Kit (Qiagen, Chatsworth, CA). One sample of cv. Surfinia Purple from a production site from the coastal region and another of cv. Surfinia Hot Pink 05 from a production site near Ljubljana, both multiplied through cuttings, were positive by real-time RT-PCR, confirming the presence of PSTVd or Tomato chlorotic dwarf viroid (TCDVd). To identify the viroid, RT-PCR with primer pairs of Shamloul et al. (3) and Di Serio (2) were performed with isolated total RNA of each positive sample. RT-PCR products were obtained only with primer pairs of Shamloul et al. (3). To obtain the full sequence, additional RT-PCR was done for each sample with semi-universal pospiviroid primers Vid-RE/FW (4). RT-PCR products obtained with primer pair of Shamloul et al. (3) and primer pair Vid RE/FW were sequenced (Macrogen, Seoul, Korea). Sequence analysis confirmed the identity of a viroid as TCDVd. Both isolates consisted of 360 nucleotides and were 100% identical to an isolate from tomato deposited in NCBI GenBank under Accession No. AF162131. They showed 98% identity with sequences from petunias (GQ396664, EF582392, EF582393, and DQ859013). The infected Petunia spp. stocks were destroyed. Although the infection of Petunia spp. with TCDVd is symptomless, the infected plants could be a source of infection for tomato and potato. TCDVd infection can cause severe damage on potato and tomato, similar to that caused by infection with PSTVd, to which it is closely related. To our knowledge this is the first finding of TCDVd in Petunia spp. in Slovenia. References: (1) Anonymous. EPPO Bull. 34:257, 2004. (2) F. Di Serio. J. Plant Pathol. 89:297, 2007. (3) A. M. Shamloul et al. Can. J. Plant Pathol. 19:89, 1997. (4) J. Th. J. Verhoeven et al. Eur. J. Plant Pathol. 110:823, 2004.
SECONDARY DRYING OF DRUM‐DRIED THERMOPLASTIC FOODS
Authors: LAZAR M. E. , RUMSEY T. 
Published: August 2010

ABSTRACTAn investigation was initiated to obtain data on basic drying rates for design of secondary driers which can handle fruit products between drum drying and final finishing. It was found that by using the staged drying principle, it is possible to successfully drum dry foods that are low melting, thermoplastic, or heat sensitive. Rate data obtained in this investigation may now be used as a rational basis for the design of secondary driers to supplement drum‐drying operations.
INHIBITORY CAPACITY OF SODIUM BENZOATE FOR NITRATE‐INDUCED CORROSION OF TIN PLATE
Authors: ALBU‐YARON ANA , SEMEL A. 
Published: August 2010

ABSTRACTThe efficiency of adding three levels of sodium benzoate (100, 1000, 2500 ppm) in inhibiting corrosion of tin by different organic acid solutions at pH = 3.5 containing 125 ppm nitrate, was tested in canned model packs experiments. Model pH = 3.5 solutions consisting of 1% citric acid, or 1% malic acid, or a mixture of 0.8% citric acid + 0.1% malic acid + 0.1% oxalic acid, and containiig 15% sucrose, 500 ppm ascorbic acid and 125 ppm NO3−, were compared with and without the addition of sodium benzoate. The decrease in the nitrate concentration and the increase in the concentration of tin and iron were followed in the canned model solutions throughout suitable storage periods at room temperature. The amounts of dissolved tin and iron were taken as corrosion criteria. Inhibitory efficiency was expressed as the ratio of corrosion rates in solutions with and without the addition of an inhibitor. Results showed that sodium benzoate gave incomplete protection against corrosion of tin by nitrate. Addition of sodium benzoate, e.g., at 1000 ppm, showed that it is most inhibitive in citric acid, less so in malic acid, and least in the 1% citrio‐malio‐oxalic acid mixture.
A POTENTIAL MICROBIOLOGICAL ASSAY OF FRUIT CONTENT IN ORANGE JUICE PRODUCTS
Authors: VANDERCOOK CARL E. , SMOLENSKY DORA C. , NAKAMURA LAWRENCE K. , PRICE RUTH L. 
Published: August 2010

ABSTRACTA microbiological assay has been developed to estimate the content of orange juice in a product. A bacterium was found which under standard assay conditions grew in proportion to the amount of orange juice in the mixture. Imitation orange beverages did not support growth. Commercial concentrates from various sources were assayed by the microbiological procedure, and the variability of the results was about the same as or slightly lower than that of many of the other constituents used to estimate juice content. Preliminary tests suggest that the organism is a homofermentative Lacobacillus of the subgenus Streptobacterium.
EFFECT OF DEGREE OF VACUUM AND LENGTH OF STORAGE ON THE PHYSICAL CHARACTERISTICS OF VACUUM PACKAGED BEEF WHOLESALE CUTS
Authors: SEIDEMAN S. C. , CARPENTER Z. L. , SMITH G. C. , HOKE K. E. 
Published: August 2010

ABSTRACTWholesale beef cuts were vacuum packaged at low, intermediate or high degrees of vacuum and stored at l‐3°C for 7, 14, 21, 28 or 35 days. Purge loss, trim loss, muscle color and odor were not generally affected by degree of vacuum. Fat appearance and surface discoloration ratings for primal cuts favored the use of a high level of vacuum in three of five storage intervals. Total desirability ratings for primal cuts packaged with high vacuum were higher than those for primal cuts packaged with low vacuum at all five storage intervals. Cuts from the low vacuum treatment had consistently higher numerical values for trim loss than did cuts from intermediate or high vacuum level groups, but these differences were not statistically significant. Degree of vacuum used during storage of primal cuts did not generally affect the peripheral discoloration, surface discoloration or total desirability of subsequent retail steaks. However, among primal cuts stored for 21 days, peripheral discoloration and total desirability scores were lowest (P < 0.05) for retail cuts from the low vacuum treatment. Differences in juiciness, flavor desirability, overall satisfaction and Warner‐Bratzler shear values for retail steaks were not related to the degree of vacuum used to store primal cuts.
EFFECT OF PROCESSING CONDITIONS AND ADDITIVES ON THE TEXTURE OF STORED FREEZE‐DRIED BEEF
Authors: DRIVER G. E. , VENKATA‐RAMAN S. 
Published: August 2010

ABSTRACTThe effect of processing variables on the texture of cooked, freeze‐dried, beef top round has been studied. Treatments included “tenderstretch” hanging, aging, cooking temperature and time, infusion with salt solutions and use of antioxidants. Texture of meat was improved by “tenderstretch” hanging and rehydration in papain, while there was a large increase in texturometer hardness on high temperature storage. Increasing cooking temperatures resulted in increased hardness up to 75°C, but at 85°C and above decreases occurred. Cooking for 4 hr as compared to 2 hr had no effect at cooking temperatures below 75°C but at 85°C caused a decrease in hardness. Cooking temperature and time did not affect the storage properties of freeze‐dried beef, but coming, infusion with sodium and potassium chlorides and aging all reduced the hardness increase caused by high temperature storage.
FATNESS, RATE OF CHILLING AND TENDERNESS OF LAMB
Authors: SMITH G. C , DUTSON T. R. , HOSTETLER R. L. , CARPENTER Z. L. 
Published: August 2010

ABSTRACT40 lambs were selected to vary in amount of finish for use in determining the mechanism by which fatness affects tenderness. Lambs with thick (n = 10), intermediate (n = 20) or thin (n = 10) finish were slaughtered, chilled at 1 ± 1°C and samples obtained from three muscles for chemical, histological, physical and organoleptic analyses. Subcutaneous fat was removed from one side of each carcass in the intermediate finish group to facilitate comparisons on a within‐carcass basis. The data suggest that lamb carcasses which have increased quantities of fat (subjectively determined via live evaluations of finish or objectively determined via subcutaneous fat thickness measurements and marbling scores): (a) chill more slowly; (b) maintain muscle temperatures conducive to autolytic enzyme degradation for greater periods of time postmortem; (c) sustain less shortening of sarcomeres; (d) have muscles with lower ultimate pH values; (e) have less perceptible or softer connective tissue; and (f) are more tender than lamb carcasses which have limited quantities of fat. The data support the hypothesis that deposition of increased quantities of subcutaneous or intramuscular fat (particularly in carcasses with limited quantities of subcutaneous finish) increases tenderness via changes in postmortem chilling rate. An increased quantity of fat decreases the rate of temperature decline (either by insulation or via an increase in carcass mass), enhances the activity (or increases the duration of active proteolysis) of autolytic enzymes in muscle, lessens the extent of myofibrillar shortening and thereby increases the ultimate tenderness of cooked meat from a fatter carcass.
EVALUATION OF THE QUALITY, ACCEPTABILITY AND TASTE OF SOY‐FORTIFIED BUNS
Authors: TSEN CHO C. , WEBER JEANETTE , PERNG S. K. 
Published: August 2010

ABSTRACTHot dog buns were prepared from wheat flour and wheat flour fortified with 12% defatted soy flour; 12% soy‐fortified buns contained 27.5% more protein and 29.2% more minerals than wheat buns. Soy‐fortified buns were slightly larger and darker with grain similar to that of wheat buns. Comparative acceptability and taste of the buns, served with hot dogs during lunch at five elementary schools, were evaluated by about 50 students at each school a day. Soy‐fortified buns were rated acceptable by 85% of the children. The taste of the soy‐fortified buns did not differ significantly (P < 0.05) from that of the wheat bun according to the statistical results.
VITAMINS A AND C IN RIPE TOMATOES AS AFFECTED BY STAGE OF RIPENESS AT HARVEST AND BY SUPPLEMENTARY ETHYLENE
Authors: WATADA ALLEY E. , AULENBACH BARBARA B. , WORTHINGTON JOHN T. 
Published: August 2010

ABSTRACTThe ascorbic acid (vitamin C) and β‐carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15‐50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10‐140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature‐green. However, fruit harvested mature‐green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested.
LIPID AND FATTY ACID COMPOSITION OF CUCUMBERS AND THEIR CHANGES DURING STORAGE OF FRESH‐PACK PICKLES
Authors: PENG ANDREW C. , GNSMAN JEAN R. 
Published: August 2010

ABSTRACTChanges in lipid composition and fatty acid distribution of raw cucumbers and fresh‐packed pickles during storage were studied. The total lipids, neutral lipids, glycolipids and phospholipids increased when packed due to the diffusion of spice oils and loss of water. The changes in fatty acid distribution were primarily lauric, myristic, palmitic, stearic, oleic, linoleic, lmolenic, tricosanoic, tricosenoic, lignoceric, and nervonic acids. Palmitic and linolenic acids were two predominant fatty acids in all fractions. The presence of short chain fatty acids in pickles due possibly to degradation could play a role in flavor changes during storage.
EFFECT OF COLLAGEN LEVELS AND SARCOMERE SHORTENING ON MUSCLE TENDERNESS
Authors: DUTSON T. R. , HOSTETLER R. L. , CARPENTER Z. L. 
Published: August 2010

ABSTRACTA study was conducted using two muscles of different connective tissue content [13.13 ± 3.11 and 2.47 ± 0.95 mg collagen/g of muscle for sternomandibularis (S) and psoas major (PM) muscles, respectively], which had shortened to various sarcomere lengths (1.35‐2.6 μm and 1.7‐3.25 μm for the S and PM muscles, respectively). Differences in structural preservation of the mitochondria, triads and Z‐lines were noted for the stretched and contracted samples of both muscles. The difference in connective tissue of the two muscles was related to the differences in tenderness of these muscles at all sarcomere lengths. However, the difference in tenderness of these muscles was not constant at all sarcomere lengths, with the S muscle decreasing in shear force at a faster rate due to increasing sarcomere length. This phenomena is probably due to a toughening of both connective tissue and muscle fibers as the S muscle shortens, whereas, in the PM muscle, only the muscle fibers cause a toughening due to shortening. This study also indicates the effectiveness of using a trained sensory panel to detect connective tissue and muscle fiber tenderness separately.
MUSCLE SAMPLES FOR SCANNING ELECTRON MICROSCOPY: PREPARATIVE TECHNIQUES AND GENERAL MORPHOLOGY
Authors: JONES SUSAN B. , CARROLL ROBERT J. , CAVANAUGH JAMES R. 
Published: August 2010

ABSTRACTBovine semitendinosus and longissimus dorsi, both freshly slaughtered and aged, were prepared by various techniques prior to examination by SEM. The important problems of sample preparation were freeze damage, production of surface artifacts, and tissue shrinkage. Ethanol freeze fracture of fixed material followed by critical point drying or air drying from solvent circumvented most of the difficulties and provided the most useful specimens. Cleavage of muscle tissue by freeze fracture exposed muscle cell structures for observation. Useful magnifications up to 20,000 × were obtained and identification was made of A, I and H bands, nuclei, and structures suggestive of mitochondria and muscle cell triads. The structural consequences of cold shortening and rigor were observed.
SENSITIVITY OF Vibrio parahaemolyticus TO SPICES AND ORGANIC ACIDS
Authors: BEUCHAT L. R. 
Published: August 2010

ABSTRACTThe effects of 13 dried spices added to growth media at concentrations ranging from 0.l–1.0% were studied with respect to their bactericidal activity against Vibrio parahaemolyticus. Rates of growth of V. parahaernolyticus in culture media containing essential oils of oregano, thyme, and sassafras and in media containing citric, ascorbic, and malic acids were determined. Survival of the organism in tomato sauce adjusted to pH 4.4–6.5 and incubated at 10, 22 and 35°C were examined. Dried oregano and thyme were highly toxic to V. parahaemolyticus when present in growth media at a concentration of 0.5%. Essential oils of oregano, thyme, and sassafras were bactericidal at a 100 μg/ml level. Growth curves were similar in media adjusted to identical pH values, regardless of whether citric, ascorbic or malic acid was used to attain these values. No viable V. parahaemolyticus were detected in inoculated tomato sauce adjusted to pH 4.4 and held 24 hr at 10 and 22°C or after 4 hr at 35°C. After 24 hr, only a slight reduction in viable cell count was noted in tomato sauce adjusted to pH 5.6‐6.5.
IRRADIATED FOOD: VALIDITY OF EXTRAPOLATING WHOLESOMENESS DATA
Authors: TAUB I. A. , ANGELINI P. , MERRITT C. 
Published: August 2010

ABSTRACTCriteria are considered for validly extrapolating the conclusions reached on the wholesomeness of an irradiated food receiving high doses to the same food receiving a lower dose. A consideration first is made of the possible chemical mechanisms that could give rise to different functional dependences of radiolytic products on dose. It is shown that such products should increase linearly with dose and the ratio of products should be constant throughout the dose range considered The assumption, generally accepted in pharmacology, then is made that if any adverse effects related to the food are discerned in the test animals, then the intensity of these effects would increase with the concentration of radiolytic products in the food. Lastly, the need to compare data from animal studies with foods irradiated to several doses against chemical evidence obtained over a comparable dose range is considered. It is concluded that if the products depend linearly on dose and if feeding studies indicate no adverse effects, then an extrapolation to lower doses is clearly valid. This approach is illustrated for irradiated codfish The formation of selected volatile products in samples receiving between 0.1 and 3 Mrads was examined, and their concentrations were found to increase linearly at least up to 1 Mrad. These data were compared with results from animal feeding studies establishing the wholesomeness of codfish and haddock irradiated to 0.2, 0.6 and 2.8 Mrads. It is stated, therefore, that if ocean fish, currently under consideration for onboard processing, were irradiated to 0.1 Mrad, it would be correspondingly wholesome.
MINERAL COMPOSITION OF PECAN NUTMEATS
Authors: SENTER S. D. 
Published: August 2010

ABSTRACTSixteen minerals were quantitated in the nutmeats of 10 pecan cultivars (Caryu illinoensis Wang) with atomic absorption and emission spectra scopy. Significant difference (P < 0.01) existed among cultivars in the quantities of Cu, Fe, CR, Mn, B, Zn, Ba, P, K and Ca. Differences were not significant at the 5% level in the quantities of Co, MO, Sr, Na, Al and Mg.
THE RELATlONSHlP BETWEEN REFRACTIVE INDEX AND SPECIFIC GRAVITY OF AQUEOUS SUCROSE SOLUTIONS
Authors: BASKER D. 
Published: August 2010

ABSTRACTPublished data on the refractive index and specific gravity of aqueous sucrose solutions were compared. It is shown that small, but significant, systematic errors are present in the published tables. A means for the reduction of these errors is suggested.
Damage to Pork Liver Caused by Repeated Freeze‐Thaw Cycling and Refrigerated Storage
Authors: STRANGE ELIZABETH D. , JONES SUSAN B. , BENEDICT ROBERT C. 
Published: August 2010

ABSTRACTThe effects of freezing and thawing (F‐T) and refrigerated storage (R‐S) on pork liver were examined. Intact cells were isolated from the tissue and analyzed for membrane integrity and the tissue extracts were analyzed for protein content. Significant (p < 0.05) differences were noted in the number of isolated intact cells and in tissue protein content between F‐T and R‐S or fresh livers. Differences in cell membrane integrity were also noted between fresh and R‐S livers. Repeated freezing and thawing appears to break down the liver structure differently than does refrigerated storage.
Characteristics of Low‐Salt Frankfurters Produced with Enzyme‐Modified Mechanically Deboned Fowl
Authors: SMITH DENISE M. , BREKKE CLARK J. 
Published: August 2010

ABSTRACTObjective and sensory methods were used to compare low‐salt frankfurters containing enzyme‐modified mechanically deboned fowl (MDF) with normal‐salt (2%) and low‐salt (0.5%) MDF frankfurter controls, a low‐salt MDF pH control and a commercial chicken frankfurter. MDF was modified with Milezyme AFP 2000. There was no significant difference (P < 0.05) in reheated yield between the enzyme‐modified treatment, the normal‐salt control, and the commercial frankfurter. Enzymatic modification resulted in improved texture and had no adverse effect on cured meat color or flavor when compared to other low‐salt treatments. Microbial numbers increased faster on the enzyme‐modified low‐salt frankfurter than on the normal‐salt control.
Effects of pH, Storage Time and Temperature on the Tin Content of Single Strength Canned Grapefruit Juice
Authors: ROUSEFF R. L. , TING S. V. 
Published: August 2010

ABSTRACTGrapefruit juice modified to pH 3.0, 3.5 and 4.0 and stored at 4, 21, 27, 32 and 38°C manifested a consistent two‐stage pattern for tin uptake. The first stage consisted of a rapid (3 wk) uptake of tin (from 12 to approximately 100 ppm) and was relatively independent of juice pH or storage temperature. In the second stage, the increase in tin concentrations was extremely temperature dependent and only slightly pH dependent. Canned grapefruit juice should be stored below 27°C to insure tin contents do not exceed the Codex maximum of 250 ppm. In a survey of 55 commercially canned grapefruit juice samples stored 1‐8 months under commercial conditions, tin concentrations ranged from 34‐180 ppm.