pinecone/core-2020-05-10-deduplication huggingface dataset:
Low oxygen treatment prior to cold storage decreases the incidence of bitter pit in Golden Reinders apples

17 pag., 3 Tabl., 2 Fig.BACKGROUND: The effect of subjecting Golden Reinders apples to a low O2 pre-treatment (LOT; 1-2% O2) was evaluated as a strategy to decrease the rate of bitter pit (BP) incidence after standard cold storage (ST). Immediately after harvest, apples were stored for 10 days at 20 °C under low O2. Thereafter, apples were cold-stored (0-4 °C) for 4 months and changes were monitored in terms of BP incidence, fruit quality traits and mineral element concentrations. \ud
RESULTS: After 4 months cold storage, LOT apples presented a 2.6-fold decrease in the rate of BP incidence (14%) versus the values obtained for standard cold-stored fruits (37% BP incidence). LOT increased flesh firmness, total soluble solids and titratable acidity as compared to the quality traits determined for cold-stored fruits. Lower cortex Ca and Mg concentrations as compared to ST apples were determined in association with LOT, 2 months after cold storage. \ud
CONCLUSION: Application of a LOT prior to cold storage may be a promising strategy to reduce the incidence of BP and preserve fruit quality, which should be further investigated.This work was financed by DGA (PM005/2006) and INIA, PET2007-09-C5, co-financed by the European Social Fund. The work of Victoria Fernández is supported by a Juan de la Cierva-MEC postdoctoral contract, co-financed by the European Social Fund.Peer reviewe
Characterization of antioxidant olive oil biophenols by spectroscopic methods

Olive oil contains numerous phenolic components with well-recognized health-beneficial activity. The major phenolic compounds present in olives and virgin olive oil-hydroxytyrosol, oleuropein and the oleuropein aglycones 3,4-DHPEA-EA and 3,4-DHPEA-EDA-as well as some of their metabolites were studied in the present work, regarding their main structural preferences. Vibrational spectroscopy (Raman) coupled to theoretical methods were used, aiming at fully characterizing the systems and therefore enabling their quick and reliable identification in food samples
Evaluation of the genotype, environment and its interaction on carotenoid and ascorbic acid accumulation in tomato germplasm

BACKGROUND: Tomatoes are an important source of antioxidants (carotenoids, vitamin C, etc.) owing to their high level of consumption. There is great interest in developing cultivars with increased levels of lycopene, β-carotene or L-ascorbic acid. There is necessary to survey new sources of variation. In this study, the potential of improvement for each character in tomato breeding programmes, in a single or joint approach, and the nature of genotype (G), environment (E) and G × E interaction effects in the expression of these characters were investigated.
RESULTS: The content of lycopene, β-carotene and ascorbic acid determined was very high in some phenotypes (up to 281, 35 and 346 mg kg−1 respectively). The important differences in the three environments studied (with some stressing conditions in several situations) had a remarkable influence in the phenotypic expression of the functional characters evaluated. Nevertheless, the major contribution came from the genotypic effect along with a considerable G × E interaction.
CONCLUSION: The joint accumulation of lycopene and β-carotene has a high genetic component. It is possible to select elite genotypes with high content of both carotenoids in tomato breeding programmes but multi-environment trials are recommended. The improvement of ascorbic acid content is more difficult because the interference of uncontrolled factors mask the real genetic potential. Among the accessions evaluated, there are four accessions with an amazing genetic potential for functional properties that can be used as donor parents in tomato breeding programmes or for direct consumption in quality market
In vitro fermentation characteristics of diets with different forage/concentrate ratios: comparison of rumen and faecal inocula

BACKGROUND: The aim of this trial was to evaluate the replacement of rumen ﬂuid with faeces as inoculum in studying the invitrofermentationcharacteristicsofdietsforruminantsusingtheinvitrogasproduction technique.Sixiso-proteindietswith different forage/concentrate ratios were incubated with rumen ﬂuid (RI) or faeces (FI) collected from sheep.\ud
RESULTS: Most of the fermentation parameters were inﬂuenced by diet and inoculum (P < 0.01). With both inocula, organic matterdegradability(dOM),cumulativegasproduction(OMCV)andmaximumfermentationrate(Rmax)increasedastheamount ofconcentrateinthedietincreased.Rmax waslowerwithFIvsRI(P < 0.01);dOMwashigherwithFIvsRIandthediet×inoculum interaction was signiﬁcant. As expected, with both inocula, Rmax increased as the neutral detergent ﬁbre content of the diet decreased. Signiﬁcant correlations were obtained using both inocula between OMCV/dOM and gas/volatile fatty acid (VFA), while the correlation VFA/dOM was signiﬁcant only with FI. The microbial biomass yield calculated by stoichiometric analysis for all diets was higher with FI vs RI. With FI the organic matter used for microbial growth showed an overall decreasing trend as the amount of concentrate in the diet increased.\ud
CONCLUSION: The results indicate that both faeces and rumen ﬂuid from sheep have the potential to be used as inoculum for the in vitro gas production technique
Safety of food crops on land contaminated with trace elements

Contamination of agricultural soils with trace elements (TEs) through municipal and industrial wastes, atmospheric deposition and fertilisers is a matter of great global concern. Since TE accumulation in edible plant parts depends on soil characteristics, plant genotype and agricultural practices, those soil- and plant-specific options that restrict the entry of harmful TEs into the food chain to protect human and animal health are reviewed. Soil options such as in situ stabilisation of TEs in soils, changes in physicochemical parameters, fertiliser management, element interactions and agronomic practices reduce TE uptake by food crops. Furthermore, phytoremediation and solubilisation as alternative techniques to reduce TE concentrations in soils are also discussed. Among plant options, selection of species and cultivars, metabolic processes and microbial transformations in the rhizosphere can potentially affect TE uptake and distribution in plants. For this purpose, genetic variations are exploited to select cultivars with low uptake potential, especially low-cadmium accumulator wheat and rice cultivars. The microbial reduction of elements and transformations in the rhizosphere are other key players in the cycling of TEs that may offer the basis for a wide range of innovative biotechnological processes. It is thus concluded that appropriate combination of soil- and plant-specific options can minimise TE transfer to the food chain
Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children

BACKGROUND: Protein-Energy Malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of soy fortified sorghum biscuits was evaluated with respect to their potential as a protein-rich supplementary food. Three isonitrogenous diets based on: 50:50 ratio decorticated sorghum: defatted soy flour biscuits, 100% sorghum biscuits, casein, and a protein-free diet were fed to male Sprague Dowley weanling rats.
RESULTS: Protein Efficiency Ratio (PER) for the sorghum-soy biscuit diet was equivalent to the reference casein diet, and zero for the 100% sorghum diet. Faecal bulk for 100% sorghum diet was 1.5 times higher than sorghum-soy and casein diets. True protein digestibility of the three diets was high, 88 to 95%, agreeing with previous rat studies with sorghum. Biological Value and Net Protein Utilization of sorghum-soy biscuit diet were similar to the casein diet, but lower that the 100% sorghum biscuit diet
CONCLUSION: Not withstanding limitations of rat bioassay for assessing sorghum food protein quality, the higher PER of defatted soy flour fortified sorghum biscuits (sorghum: soy 50:50 ratio) indicates they have considerable potential as a supplementary food to young children to alleviate PEM.http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

11 páginas, 1 figura, 4 tablas.-- El documento de word es la versión post-print del artículo.[Background]: The aim of this study was to evaluate the effect of the whole non-volatile wine matrix composition on the volatility of typical wine aroma compounds by comparing the slopes of regression lines of five deodorised and reconstituted wines with the slopes calculated for the same compounds in a control wine with no matrix effect.\ud
[Results]: The main effect observed was a reduction in the slopes, or a retention effect, that was largest for the reconstituted sparkling wine, which showed between 11 and 69% lower slopes than the control wine. In addition, an increase in the slopes, or a ‘salting-out’ effect, in the most compositionally complex reconstituted aged-red and sweet wines was also noticed for some volatiles with a very low boiling point or a low hydrophobic constant value.\ud
[Conclusion]: This study has shown that the non-volatile composition of wines strongly affects the volatility of wine aroma compounds. In addition, the aroma chemical class, in particular its physicochemical properties (volatility and hydrophobicity), strongly influences this behaviour. On the basis of these results, many odour threshold values calculated in simple hydroalcoholic solutions and usually employed to evaluate the odour importance of specific volatile compounds may have been over- or underestimated.Peer reviewe
Effect of kafirin protein coating on sensory quality and shelf-life of 'Packham's Triumph' pears during ripening

BACKGROUND:	 Pears are exported in large quantities from South Africa resulting in large revenues. Minimisation of quality losses once the fruit has reached the export destination is as important as following strict export and distribution protocols. Kafirin can form edible films. An edible coating, made from a 2 % (w/w) kafirin coating solution was applied as a post-havest treatment to retard quality deterioration of ‘Packham’s Triumph’ pears during storage at the typical ripening temperature (20° C). The changes in physic-chemical and sensory quality were studied over a period of 24 days.
RESULTS: The kafirin coating was unable to retard the onset of ripening but decreased the respiration rate and retarded the progression of senescence. However, moisture loss was exacerbated in the kafirin-coated fruit during ripening at 20° C especially towards the end of the shelf-life.
CONCLUSION: The coating extended the eat-ripe quality of the pears between one and two weeks. However, appearance of the fruit was unacceptable after 14 days of storage in terms of wrinkled skin. Further work is needed to improve the water barrier properties of the kafirin coating by  incorporating a wax or triglyceride into the coating formulation or more simply by applying a kafirin coating to waxed fruit.The European Commission (Enviropak project, INCO2: ICA4-CT-2001-10062) and CSIR Biosciences.http://www.soci.or
Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers

BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests. In this study the aim was to evaluate differences in the sensory profiles of breast meat from five broiler products: two conventional standard products (A and B) and three organic niche genotypes (I657, L40 and K8) reared in an apple orchard.\ud
\ud
RESULTS: Thirteen out of 22 sensory attributes differed significantly between the products. The aroma attributes ‘chicken’, ‘bouillon’ and ‘fat’ scored highest and the ‘iron/liver’ aroma lowest for the niche products. The meat was more ‘tender’, ‘short’ and ‘crumbly’ and less ‘hard’ and ‘stringy’ in the standard products than in one or more of the niche products. Product ‘I 657’ was less ‘juicy’ than the rest. Products ‘I 657’ and ‘L 40’ were more ‘cohesive’ and tasted more ‘sourish’ and less of ‘sweet/maize’ than the standard products. The ‘overall liking’ score was significantly higher for the ‘K 8’ product than for the ‘Standard A’ and ‘L 40’ products. The ‘overall liking’ score was significantly correlated with the scores for aroma and taste of ‘chicken’,\ud
‘umami/bouillon’, ‘iron/liver’ and ‘fat’ aroma.\ud
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CONCLUSION: The sensory profiles differed particularly between conventional standard broilers and organic niche broilers, although differences were also found between breeds. The present study indicates that aroma and taste attributes were more important for the assessors than meat ‘tenderness’ for the overall liking of broiler meat.\ud
�c 2011 Society of Chemical Industry
Combination of 1-methylcyclopropene treatment and controlled atmosphere storage retains overall fruit quality and bioactive compounds in mango

BACKGROUND: Postharvest application of fungicide prochloraz and hot-water dip are commercially practiced to control
postharvest diseases in mangoes. Owing to the increasing consumer demand for organically produced fruit, the search for
natural environmentally friendly alternative products and processes has become important for the fruit industry. This study
evaluated the combined effect of 1-methylcyclopropene (1-MCP) (500 nL L−1) and controlled atmosphere storage conditions
(CA-1, 5% O2 + 5% CO2 or CA-2, 3% O2 + 8% CO2) on the maintenance of fruit quality and bioactive compounds on hot-water
treated mangoes (cv. Kent) during postharvest storage.
RESULTS: In comparison to the1-MCP+CA-1 treatment,1-MCP+CA-2 reduced the incidence of anthracnose, weightandfirmness
loss; delayed the skin and flesh colour development; prevented the increase of soluble solids concentration/titratable acidity
ratio, ethanol and acetaldehyde content; and maintained the ascorbic acid, carotenoid, total phenolic and flavonoid contents,
and antioxidant scavenging activity in hot-water treated mangoes. The untrained panel preferred 1-MCP+CA-2 treated fruit to
the fruit subjected to other postharvest treatments adopted in this investigation.
CONCLUSION: Our investigation suggests that the combined effect of 1-MCP and CA-2 storage can be recommended as an
alternative treatment to replace prochloraz application for hot-water treated mangoes and can be adopted commercially for
organic exportmarkets.http://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010nf201
Early leaf removal impact on volatile composition of Tempranillo wines

Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.) wines were studied. Volatiles were identified and quantified by gas
chromatography
Early leaf removal only modified the total concentrations of C6 compounds and acetates, whereas total alcohols, esters, volatile acids and terpenes remained generally unaffected. Early defoliation induced a significant reduction in C6 compounds and increased the concentrations of acetates in Tempranillo wines. An effect of timing (pre-bloom vs fruit set) alone
was observed for all acetates analysed. Regarding the method of defoliation (manual vs mechanical), significant differences in some ethyl ester (ethyl-2-methylbutyrate and ethyl octanoate) and volatile acid concentrations were observed among treatments. Ethyl octanoate, 2-phenylethyl acetate, 3-methylbutyl acetate and hexanoic acid, with OAV (odour activity value) > 1 and mainly fruity and floral odour descriptors, showed higher levels after early defoliation treatments compared with
non-defoliated vines. Principal component analysis illustrated the difference in wines from defoliated and non-defoliated treatments based on their volatile composition.
It can be concluded that early leaf removal significantly modified the wine aroma compounds, increasing or decreasing several of these compounds.We thank the Agencia de Desarrollo Economico de La Rioja (ADER) and the Ministerio de Ciencia e Innovacion for their financial support (ADER-2006-I-ID-00157 and AGL2007-60378 respectively). We would also like to thank the Agrupacion de Bodegas Centenarias y Tradicionales de Rioja (ABC) and New Holland for their assistance and help. Dr Vilanova is grateful to the 'Isidro Parga Pondal' programme financed by the Xunta de Galicia (Spain)
Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges

BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted of full fat soy flour (65 :35 w/w), and product acceptability by mothers with children of the target population was evaluated.
RESULTS: The protein digestibility corrected amino acid score (PDCAAS) of extrusion- and conventionally cooked composite porridges was within the recommendations for complementary foods. The kinetics of starch digestibility showed that all porridges had a rapid rate of starch digestibility, but the rate was lower when defatted soy flour was added and lowest when full fat soy flour was added. The formation of amylase-lipid complexes as shown by X-ray diffraction and differential scanning calorimetry can be attributed to the lower digestibility of extrusion-cooked porridge with full fat soy flour. If fed thrice per day, extrusion-cooked porridge with defatted or full fat soy flour would meet the energy, protein and available lysine requirements of a child aged 6-8 months receiving low or average nutrients from breast milk. All porridges were well received by Mozambican mothers who use cassava as a staple food. The mean scores for sensory liking of all porridges were 3 and above on a five-point hedonic scale.
CONCLUSION: Extrusion-cooked cassava/Soy flour porridges have good potential for use as high-energy/high –protein complementary foods and have acceptable sensory properties.The International Institute of Tropical Agriculturehttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010
Influence of different cultivation methods on carbohydrate and lipid compositions and digestibility of energy of fruits and vegetables

BACKGROUND\ud
Environmental as well as cultivation factors may greatly influence the chemical composition of plants. The main factors affecting the chemical composition of foodstuff are level and type of fertilizer (conventional and organic cultivation systems), location or soil type, and year of harvest. Organic foods are defined as products that are produced under controlled cultivation conditions characterized by the absence of synthetic fertilisers and very restricted use of pesticides. Very limited information is available regarding the impact of organic cultivation systems on the composition of carbohydrates and fatty acids of fruits and vegetables. The objective was to investigate the influence of organic and conventional cultivation systems on the carbohydrate and fatty acid composition and digestibility of the energy of apple, carrot, kale, pea, potato, andrapeseedoil. \ud
RESULTS\ud
Carbohydrate and lignin values ranged from 584 g kg−1 dry matter in kale to 910 g kg−1 DM in potato, but with significant differences in the proportion of sugars, starch, non-starch polysaccharides, and lignin between the food stuffs. Triacylglycerol was the major lipid class in pea, with 82% of total fatty acids, as opposed to apple, with only 35% of fatty acids of the ether extract. The most important factor influence in the digestibility of energy, and consequently faecal bulking, was the content of dietary fibre.\ud
\ud
CONCLUSION\ud
The cultivation system had minor impact on the carbohydrate and lipid composition in the investigated foodstuffs or on the digestibility of energy when assessed in the ratmodel. Faecal bulking was related to dietary fibre in a linear fashion
Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

BACKGROUND:
A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ascorbate at two different levels, leading to low amounts of salt (14gSalt and 10gSalt, with 14 g and 10 g NaCl per kg of mixture, respectively).
RESULTS:
The developed products (14gSalt and 10gSalt) showed adequate results for a(w) (0.85 and 0.87) and pH (4.98 and 5.21), and low lipid oxidation values (1.4 × 10(-4) and 1.5 × 10(-5) g malondialdehyde (MDA) kg(-1) ). The lipid modification led to a significantly higher supply of ω-3 (23.3 g kg(-1) ) compared to the control (3.2 g kg(-1) ). Simultaneously, reductions of 38% and 50% in sodium content and a calcium supply of 4 and 5.2 g kg(-1) were achieved in the 14gSalt and 10gSalt formulations, respectively, compared to the control products (26 g salt and 0.87 g kg(-1) Ca). Instrumental analysis of colour and texture and sensory studies demonstrated that the organoleptic quality of the new formulations was similar to that of traditional products.
CONCLUSIONS:
The developed dry fermented sausages showed healthier properties than traditional ones owing to their reduced sodium and higher calcium content and a significant supply of ω-3 fatty acid
A comparison of the eating quality of selected potato cultivars from two potato production regions in South Africa

BACKGROUND : Limited scientific information is available on the eating quality of potato cultivars in South Africa. This study
aimed to determine, describe and compare the eating quality of three potato cultivars from two production regions (dry land
and irrigated land) in SouthAfrica, through sensory and physical evaluation. Sensory descriptorswere identified for the sensory
attributes and a lexicon was developed. A category scale was used to rate the sensory attributes and physical measurements of
specific gravity, shear force resistance and scanning electronmicroscopy were performed.
RESULTS : It became evident that both sensory evaluation and physical measurements need to be performed in order to
determine the eating quality of potato cultivars, as one evaluation supports the other. A partial least squares regression
modellingmethod was used to relate the sensory attributes and physical measurements. The intensity of the sensory attributes
of the specific cultivars varied between the two production regions.
CONCLUSION : The eating quality of potatoes obtained from two production regions differed from another due to climatic
conditions and other production characteristics that exist (dry land vs. irrigation). The study confirms the valuable contribution
of determining the eating quality of potato cultivars.Potato South Africahttp://onlinelibrary.wiley.com/journal/10.1002/(ISSN)1097-0010hb201