In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening

The main goal of this research was to characterize the bacterial diversity of the wooden boards used for aging traditional Sicilian cheeses and to evaluate whether pathogenic bacteria are associated with these surfaces. Eighteen cheese dairy factories producing three traditional cheese typologies (PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano) were selected within the region of Sicily. The wooden shelf surfaces were sampled by a destructive method to detach wood splinters as well as by a nondestructive brushing to collect microbial cells. Scanning electron microscopy showed the presence of almost continuous bacterial formations on the majority of the shelves analyzed. Yeasts and fungal hyphae were also visualized, indicating the complexity of the plank communities. The amplicon library of the 16S rRNA gene V3-V4 region was paired-end sequenced using the Illumina MiSeq system, allowing the identification of 14 phyla, 32 classes, 52 orders, 93 families, and 137 genera. Staphylococcus equorum was identified from all wooden surfaces, with a maximum abundance of 64.75%. Among cheese-surface-ripening bacteria, Brevibacterium and Corynebacterium were detected in almost all samples. Several halophilic (Halomonas, Tetragenococcus halophilus, Chromohalobacter, Salimicrobium, Marinococcus, Salegentibacter, Haererehalobacter, Marinobacter, and Idiomarinaceae) and moderately halophilic (Salinicoccus, Psychrobacter, and Salinisphaera) bacteria were frequently identified. Lactic acid bacteria (LAB) were present at low percentages in the genera Leuconostoc, Lactococcus, Lactobacillus, Pediococcus, and Streptococcus. The levels of viable microorganisms on the wooden shelves ranged between 2.4 and 7.8 log CFU/cm2. In some cases, LAB were counted at very high levels (8.2 log CFU/cm2). Members of the Enterobacteriaceae family were detected in a viable state for only six samples. Coagulase-positive staphylococci, Salmonella spp., and Listeria monocytogenes were not detected. Seventy-five strains belonged to the genera Leuconostoc, Lactococcus, Pediococcus, Enterococcus, Lactobacillus, and Weissella. IMPORTANCE This study provides evidence for the lack of pathogenic bacteria on the wooden shelves used to ripen internal bacterially ripened semihard and hard cheeses produced in Sicily. These three cheeses are not inoculated on their surfaces, and surface ripening is not considered to occur or, at least, does not occur at the same extent as surface-inoculated smear cheeses. Several bacterial groups identified from the wooden shelves are typically associated with smear cheeses, strongly suggesting that PDO Pecorino Siciliano, PDO Piacentinu Ennese, and Caciocavallo Palermitano cheese rind contributes to their final organoleptic profiles.

Efficacy of different hermetic bag storage technologies against insect pests and aflatoxin incidence in stored maize grain

The performance of six grain storage technologies for the control of insect pests in maize was evaluated over a 36-week (9-month) storage period. The six technologies used were: two ZeroFly® hermetic bag brands (laminated and non-laminated); Purdue Improved Crop Storage (PICS) bag; non-hermetic ZeroFly® bag; woven polypropylene (PP) bag containing maize grain treated with Actellic Gold® Dust (pirimiphos-methyl 1.6% + thiamethoxam 0.3%) and woven PP bag containing untreated grain. Each bag was filled with 50 kg maize grain and four replicates of each were set up. With the exception of the non-hermetic ZeroFly® bag, 50 live adults of the larger grain borer Prostephanus truncatus and of the maize weevil Sitophilus zeamais, were introduced into all the bags. Insects were not introduced into the non-hermetic ZeroFly® bag to assess its effectiveness in repelling infestation from outside. Parameters recorded were gas composition (oxygen and carbon dioxide) levels inside the bags; weight of flour generated by insect feeding activities; grain moisture level; live adult insect counts; grain damage and weight loss; grain germination rate and aflatoxin level. At termination, the plastic liners of the hermetic bags were examined for perforations. Results show that oxygen depletion and carbon dioxide evolution were faster in ZeroFly® hermetic compared to PICS bags. Throughout the 36-week storage trial, grain damage remained below 4% and weight loss below 3% in all the treatments except in the untreated PP bags in which it increased to 81.1 and 25.5%, respectively. The hermetic PICS, ZeroFly® and Actellic Gold dust-treated PP bags maintained grain germination at 60%, which was lower than the initial 90%, while in untreated control, it reduced to 4.7%. The mean aflatoxin levels fluctuated between 0.39 and 3.56 parts per billion (ppb) during 24 weeks of storage in all the technologies tested, which is below the acceptable maximum level of 10 ppb in maize. Based on the evaluation results, it can be concluded that hermetic PICS and ZeroFly® bags and woven PP bag with Actellic Gold dust-treated grain effectively protected stored maize grain from insect attack and weight losses. Appropriate strategies and mechanisms for the effective and efficient adoption of hermetic storage bag technology at scale would contribute towards global food security.

How olive washing and storage affect fruit ethanol and virgin olive oil ethanol, ethyl esters and composition

BACKGROUND

Olives are stored for a short time after harvesting pending processing in the oil mills. Furthermore, olives are often washed prior to fruit storage. In this work we study how washing and storage affect fruit ethanol content and the effect on virgin olive oil ethanol content and quality.

RESULTS

Olive storage produced an increase in the fruit ethanol content, achieving values six times higher when storage was in silos. Washing the olives resulted in an increase in fruit ethanol content, although when washed olives were processed immediately no difference was found. The increase in fruit ethanol content during storage was reflected in higher oil ethanol concentration. Similarly, olive washing resulted in oils with higher ethanol concentration. Industrial conditions gave more important increases in oil ethanol content than that from olives processed by hand. For quality parameters all the olive oils were classified as 'extra virgin'. In general, oils showed a slight decrease in some sensory attributes. At industrial scale after 24 h storage oils were classified as 'virgin' because sensory defects were found.

CONCLUSION

Olive storage should be avoided or reduced to less than 12 h; if possible, olives should not be washed before storage since this practice favors losses in sensory characteristics and the synthesis of ethanol, a precursor of ethyl esters. © 2020 Society of Chemical Industry.

Migration of substances from food contact plastic materials into foodstuff and their implications for human exposure

The safety of food contact plastic materials, including PP, PE, PET, PCT, PLA, PBT and cross-linked polyester, was assessed with regard to migrated substances. The migrated concentrations of overall migrants (OMs), terephthalic acid, acetaldehyde, 1,4-butanediol and lead, were determined according to the standards and specifications for utensils, containers and packages in Korea. Food simulants of 4% acetic acid, water and n-heptane were used for the analysis of the substances. The dietary exposures of terephthalic acid, acetaldehyde and 1,4-butanediol were assessed using the dietary concentrations and the food consumption data. As a result, the dietary exposures were considered to be safe comparing to the health-based guidance values. In the case of lead, the margin of exposure (MOE) approach was applied. The MOEs calculated using the UB concentration and mean consumption data were ranged from 3 to 1000, which indicated low concern for health risk. Moreover, in this study, the dietary exposures were estimated by the Korean MFDS and U.S. FDA methods, respectively. As a result, the assessed risks were considered to be low in both cases. Based on the results of current exposure assessments, it could be considered that the food contact plastic materials are properly controlled by the regulatory authorities.

Low storage temperature for tree ripe mangoes under controlled atmospheres with elevated CO2 concentrations

BACKGROUND

Tree-ripe mangoes are of a better quality than the more commonly marketed mature-green fruit. However, the postharvest life of tree-ripe mangoes at the chilling threshold temperature for mature-green fruit of 12 °C is insufficient to allow long distance transport for international marketing. Because the chilling sensitivity often decreases as fruit ripen, lower temperatures (5 and 8 °C) in combination with a controlled atmosphere of 5 kPa O₂ plus 10 or 25 kPa CO₂ were tested to determine whether the quality of tree-ripe mangoes could be maintained longer without chilling injury (CI).

RESULTS

Tree-ripe 'Tommy Atkins' and 'Keitt' mangoes were stored for 14 or 21 days, respectively, in air or controlled atmosphere (CA) at 5 or 8 °C. Respiration rates were below 10 mL kg^-1 h^-1 during CA storage and increased three-fold during a 3-day shelf life period at 20 °C. Ethanol synthesis of fruit stored in 25 kPa CO₂ , but not 10 kPa CO₂ , increased during storage and remained high during shelf life, indicating physiological stress. Elevated electrolyte leakage and 1-aminocyclopropane-1-carboxylic acid concentrations in both cultivars stored in 25 kPa CO₂ also indicated that mesocarp tissues were injured by the higher CO₂ level. No CI symptoms were observed in air or CA at either 5 or 8 °C.

CONCLUSION

Storage of tree-ripe mangoes in 5 kPa O₂ plus 10 kPa CO₂ at either 5 or 8 °C best maintained the quality of Tommy Atkins and Keitt fruit for 14 or 21 days, respectively, without evidence of either atmosphere injury or CI. © 2020 Society of Chemical Industry.

Interactions of Mutiple Biological Fields in Stored Grain Ecosystems

Biological entities such as fungi in stored grain evolve and interact with the environment in similar fashions as physical fields. An experiment was conducted to study the behavior of the biological field of fungi in stored grain, as well as the interactions between the biological field of fungi and the physical fields of temperature and moisture. A framework of the biological field is presented to describe biological systems in which multiple biological entities co-exist and interact among themselves and with the surrounding environment. The proposed biological field describes the spatio-temporal distribution of a biological entity and its ability of influencing (or being influenced by) the surrounding biotic and abiotic entities through exchange of energy, matter, and/or information. The strength of a biological field of fungi was quantified as the rate of energy conversion by fungi from grain starch to heat. The experimental data showed that the strength of biological field of fungi in stored grain varied in both space and time, with the maximum field strength of 120-133 W m-3 occurred at the location where the biological field of fungi interacted strongly with the temperature and moisture fields.

Changes in flavor of fragrant rice during storage under different conditions

BACKGROUND

Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste of fragrant rice play an essential role in its sensory properties. However, there has been a lack of studies on flavor changes in fragrant rice during storage.

RESULTS

Hexanal, nonanal, benzaldehyde, hexadecanoic acid, and methyl ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that, at high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration in rice quality. Marker compounds of flavor deterioration, methyl palmitate, 2-methyl-propanoic acid, and 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component analysis. In addition to threonine and proline, the other 14 amino acids contributed to the taste of fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, whereas glucose and fructose had a little sweet taste contribution during storage. The electronic nose (e-nose) and the electronic tongue (e-tongue) could distinguish samples with different storage conditions.

CONCLUSION

Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the deterioration in the quality of fragrant rice during storage. © 2020 Society of Chemical Industry.

Low-cost modified-atmosphere hermetic storage structures to reduce storage losses of maize (Zea mays L.) cobs and sorghum (Sorghum bicolor L.) heads

BACKGROUND

Production and marketing of cereal grains are some of the main activities in developing countries to ensure food security. However, the food gap is complicated further by high postharvest loss of grains during storage. This study aimed to compare low-cost modified-atmosphere hermetic storage structures with traditional practice to minimize quantitative and qualitative losses of grains during storage. The study was conducted in two phases: in the first phase, seven hermetic storage structures with or without smoke infusion were compared, and one selected structure was further validated at scaled-up capacity in the second phase.

RESULTS

Grains stored in PVC bag-supported structures (with or without smoke infusion) resulted in low live weevil population, low percentage of damaged grains and reduced weight loss with better retention of crude protein and fat contents. Results from validation study also demonstrated that maize and sorghum stored in improved storage structures experienced, respectively, 9.8% and 10.4% weevil damage as compared with 47.3% and 42.3% when stored in traditional storage structures. The same was true in terms of crude protein and fat contents.

CONCLUSIONS

The study demonstrated that storage structures supported with PVC bags are efficient and low-cost structures for reducing storage-related losses and supporting food security efforts as compared to traditional methods. Furthermore, the bags can be made locally and with various storage capacities to store either shelled or unshelled products. © 2019 Society of Chemical Industry.

Effects of temperature on protein phosphorylation in postmortem muscle

BACKGROUND

Phosphorylation is one of the most important post-translational modifications. Currently, many postmortem protein phosphorylation studies in muscle have been related to meat quality such as tenderness and color stability. However, the effects of various storage temperatures (25, 15, 4 and -1.5 °C) on the phosphorylation level of protein are poorly understood. Changes in the protein phosphorylation levels in postmortem ovine muscle at various storage temperatures were determined in this study.

RESULTS

The obtained data showed that pH decline rate was significantly inhibited at -1.5 °C from 12 h to 7 days postmortem (P < 0.05). The ATP consumption rate was higher at 25 °C than that at other three temperatures (P < 0.05). Analysis of the temperature, pH and ATP content revealed that the ATP content was related to the phosphorylation levels of individual protein bands. Phosphorylated myofibrillar and sarcoplasmic proteins, such as myosin binding protein C, troponin T3, myosin light chain 1, glucose-6-phosphate isomerase and pyruvate kinase, were mainly involved in glycolysis and muscle contraction.

CONCLUSION

The global and specific protein phosphorylation levels can be influenced by the postmortem storage temperature of muscle. Phosphorylation of proteins was correlated with glycolysis and muscle contraction. Certain phosphorylated proteins, such as heat shock proteins, require further study to clarify their effects on meat traits. © 2019 Society of Chemical Industry.

Effect of storage conditions on the formation of type A and B trichothecenes in cereal products

INTRODUCTION AND OBJECTIVE

Mycotoxins are toxic metabolites produced by certain types of fungi, causing pathological changes in humans and animals. The aim of this study was to assess the degree of contamination of selected cereal grains, bran and cereal products intended for children, with mycotoxins using GCxGC-TOF-MS technique. The study involved mycotoxins belonging to the type A and B trichothecenes group, including T-2 toxin (T-2), HT-2 toxin (HT-2), scirpenol (SCI), 15-monoacetoxyscirpenol (15-MAS), diacetoxyscirpenol (DAS), triacetoxyscirpenol (TAS), fusarenon-X (FUS-X), nivalenol (NIV), deoxynivalenol (DON), 3-acetyl-DON (3-Ac-DON), 15-acetyl-DON (15-Ac-DON). The study also assessed the effect of conditions in which the samples were stored, including temperature (6°C and 28°C) and time (14 and 28 days), on fungal growth and mycotoxin production. Among all studied compounds, only DAS and HT-2 toxins were detected in tested samples, with the exception of products intended for children. Measured HT-2 mycotoxin content in tested samples was in the range 83.9 - 196.4 µg kg ^-1.

RESULTS AND CONCLUSIONS

Experiments with storage conditions showed a statistically significant increase in the HT-2 toxin level after 14 days of storage in all samples, irrespective of temperature. Prolonged storage (additional 14 days) did not cause significant changes in the HT-2 content. Further analyses showed a statistically significant effect of storage temperature on HT-2 toxin levels only in cereal products intended for children after both 14 and 28 days. Interestingly, lower temperature (6°C) was more optimal then higher temperature (28°C) for the HT-2 toxin production. No significant effect of storage temperature on HT-2 level was observed for cereal grains and bran.

Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile

BACKGROUND

There is a restricted knowledge about the potential impact of the use of different wood chip species on the rosé wine aging process. Thus, the aim of this work was to evaluate the general phenolic parameters, aroma composition and sensory profile of rosé wines during a short maturation (20 aging days) in contact with wood chips from oak, acacia and cherry. In addition, the different wood chips were added to a rosé wine without a previous clarification process (unfined wine) and to a rosé wine submitted to a clarification process (fined wine).

RESULTS

For the brief maturation time considered, the use of different wood chips induced a tendency for an increase of phenolic content, in particular for unfined rosé wine aged in contact with acacia chips. For volatile composition, the differentiation was clearer for aldehyde compounds group. Regarding sensorial overall appreciation the panel test preferred the unfined rosé wine aged in contact with acacia wood chips.

CONCLUSIONS

The results show that, in general, the use of different wood chip species (acacia, cherry and oak) for a brief maturation time of rosé wines could play an important role in rosé wine characteristics, in particular in their phenolic composition. © 2019 Society of Chemical Industry.

Investigation of diversity and dominance of fungal biota in stored wheat grains from governmental warehouses in West Bengal, India

BACKGROUND

Fungal infestation is a leading cause of qualitative and quantitative deterioration of stored wheat grains. Limited information is available on the spatial distribution of fungal biota associated with stored wheat grains in India. Fungi were isolated and characterized from nine stored wheat grain samples in three warehouses of the Food Corporation of India, located in three agro-climatic zones (Paschim Medinipur, Bankura and Purulia) of West Bengal in India.

RESULTS

Maximum density and fungal diversity were observed in dichloran glycerol agar (DG-18) medium and the number increased with the increase of storage duration. Samples collected from Purulia showed maximum fungal diversity than that from Bankura and Paschim Medinipur. A total of 284 fungal isolates were obtained, classified into 29 operational taxonomic units (based on amplified ribosomal DNA restriction analysis of 18S and internal transcribed spacer sequences), and identified as 24 different fungal species. The majority of fungal isolates belonged to Aspergillus flavus (35%) followed by Rhizopus oryzae (13%) and Eurotium amstelodami (9%). Aspergillopepsin O (PEPO) gene and aflatoxin biosynthetic pathway gene, nor-1, were amplified by polymerase chain reaction (PCR) from 91% and 71% of Aspergillus flavus isolates, respectively, indicating their aflatoxin producing ability. Aflatoxin production was further confirmed by ammonia vapour test, thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC).

CONCLUSION

The presence of toxigenic fungi in stored wheat grain emphasizes the necessity of quarantine measures of stored grains before placing them in the public domain to save consumers from health hazards. © 2019 Society of Chemical Industry.

Comparative Efficacy of Four Hermetic Bag Brands Against Prostephanus truncatus (Coleoptera: Bostrichidae) in Stored Maize Grain

Hermetic storage technology using plastic liners is threatened by the boring action of Prostephanus truncatus Horn. (Coleoptera: Bostrichidae), a major insect pest of stored maize in sub-Saharan Africa. We investigated the performance of four brands of hermetic storage bags against adult P. truncatus in maize stored for 90 d under simulated resident and incoming infestation. Five treatments were used: four hermetic bag brands; SuperGrain Bag (SGB) IV-R, SGB Farm, Purdue Improved Crop Storage (PICS) bag, and Kuraray bag; and an ordinary plastic bag; each containing 50 kg of shelled maize. Two modes of insect infestation were used whereby 50 adult insects were introduced inside and outside the hermetic bags to simulate resident and incoming insect infestations, respectively. Parameters measured included carbon dioxide-oxygen levels, live adult P. truncatus numbers, grain moisture content, grain damage and weight loss, germination, and number of insect-induced perforations on plastic liners. Externally infested bags had no insect activity; all the introduced insects died of starvation. Internally infested bags were all perforated. The ordinary plastic liner was severely perforated with 151 insect-induced holes compared to hermetic plastic liners (<40 holes). There was no live adult insect infestation in grain samples collected using double-tube multi-slotted sampling probes inserted vertically several times. However, live adult insects were present in the bottom grain layer (0.05 m) of all plastic liners. There were no significant differences between hermetic bags regardless of mode of infestation for all parameters assessed. The results show that the tested hermetic bags are equally susceptible to perforations by resident P. truncatus.

Temporal dominance of sensations and preferences of Brazilians and Slovakians: A cross-cultural study of cachaças stored with woods from the Amazon rainforest

BACKGROUND

Brazilians and Slovakians evaluated the temporal profile and the acceptability of cachaça stored with different woods (Cumarurana (CM), Jatobá (JT) and, Louro-vermelho (LV), which are found in the Amazon rainforest, and also oak), with the aim of performing a cross-cultural comparison of the dynamic profile of the attributes perceived in the cachaças and the sensorial acceptance of the samples.

RESULTS

Important differences were observed between the temporal sensorial profiles generated by the two groups and their preferences. Brazilians preferred cachaças stored with the traditional wood, oak, followed by those stored with JT and CM. In contrast, Slovakians preferred cachaças stored with JT, followed by those stored with LV and oak. For both countries, the dominance of wood flavor and vanilla attributes at the end of the analysis time was positively associated with acceptance, while the dominance of off-flavors and the wood flavor attribute at the beginning of the analysis time was negatively associated with acceptance for Brazilians and Slovakians, respectively.

CONCLUSION

Brazilians preferred cachaça stored with oak wood, and Slovakians preferred cachaça stored with JT wood, with acceptability being strongly associated with the dominance of wood flavor and vanilla attributes at the end of the evaluation time. © 2018 Society of Chemical Industry.

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

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 <1%. By contrast, 13% of the packages was estimated to be wasted within 7days of storage at 12°C. Quantification of wasting risk is a necessary information to identify efficient and sustainable interventions to tackle food waste.

Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers

BACKGROUND

There is an increasing interest in the use of pasteurizable plastic packaging by the olive industry. In order to investigate the change from traditional glass or varnished can containers to plastic packaging, the proper plastic material that is compatible with fermented olives while maintaining color quality during pasteurization treatment and storage must be selected. This work is focused on color stability in two distinct pasteurizable plastic containers with different oxygen permeability.

RESULTS

In PET + MDPE/EVOH (polyethylene terephthalate + medium-density polyethylene/ethylene vinyl alcohol) pouches, pasteurization provoked severe browning which drastically decreased their color shelf life (<6 weeks). However, this browning did not occur in the unpasteurized product without preservatives owing to the presence of microorganisms. In AlOx-coated PET + MDPE (aluminum oxide coating on polyethylene terephthalate + medium-density polyethylene) pouches, color changes were small or negligible throughout storage, especially if ascorbic acid was added to the packing solution (shelf life > 6.5 months).

CONCLUSION

The plastic material had a significant effect on the retention of color of the pasteurized product. The use of AlOx-coated PET + MDPE pouches could be an alternative to traditional packaging for the pasteurization and storage of Spanish-style green olives from a color quality standpoint. © 2017 Society of Chemical Industry.

On-Farm Evaluation of Hermetic Technology Against Maize Storage Pests in Kenya

On-farm trial with a total of 32 farmers in eight villages of Naivasha and Nakuru areas of Kenya was conducted between December 2013 and September 2014 to evaluate hermetic grain storage technologies under farmers' management conditions. The storage technologies evaluated were metal silo and SuperGrain IV-R bag alongside the standard woven polypropylene bag with or without Actellic super dust. Moisture content, insect population, grain discoloration, and weight loss were analyzed 90, 180, and 270 d after storage. Grain moisture content remained stable over the storage period. Both metal silo and SuperGrain IV-R bag suppressed insect population, prevented grain loss and cross-infestation of insects from the surrounding environment. On the contrary, polypropylene bags allowed rapid build up of insect population and re-infestation from the surrounding environment. Grain weight losses were 1.5% in the metal silo and 1.8% in the SuperGrain IV-R bags compared to 32% in the polypropylene bags without Actellic Super dust, 270 d after storage. The present study, therefore, demonstrates that storing grains either in metal silo or SuperGrain IV-R bags would benefit farmers in reducing grain losses and improving quality. The study was of great interest to the farmers, grain storage scientists, and food security experts.

Biochemical Basis of CO2-Related Internal Browning Disorders in Pears (Pyrus communis L. cv. Rocha) during Long-Term Storage

This study aimed at understanding the biochemical basis of internal browning disorders (IBDs) in 'Rocha' pear. For this purpose, the effects of storage under normal controlled atmosphere (CA) (3 kPa of O2 + 0.5 kPa of CO2) and IBD-inducing CA (1 kPa of O2 + 10 kPa of CO2) on the antioxidant and fermentative metabolisms and polyphenol oxidase (PPO) activity and phenolics concentration were studied. The higher IBD incidence in high CO2-stored fruits was positively correlated with fermentative metabolites and negatively with ascorbate and H2O2 concentrations, and it was linked to PPO activation. These results indicate that both the antioxidant and fermentative metabolisms are involved in the occurrence of IBD in 'Rocha' pear. From the integration of the biochemical and enzymatic data, a schematic model illustrating the effects of high CO2 and low O2 in 'Rocha' pears during long-term storage was constructed.

Triple-Layer Plastic Bags Protect Dry Common Beans (Phaseolus vulgaris) Against Damage by Acanthoscelides obtectus (Coleoptera: Chrysomelidae) During Storage

Fumigated dry common beans (Phaseolus vulgaris L.) that were artificially infested with Acanthoscelides obtectus Say, and others that were not artificially infested, were stored in hermetic triple-layer PICS (Lela Agro, Kano, Nigeria) or woven polypropylene (PP) bags for 6 mo at ambient laboratory temperature conditions of 22.6 ± 1.9°C and 60.1 ± 4.3% relative humidity. In an additional trial, beans contained in PP bags were treated with Actellic Super dust before introducing A. obtectus. Moisture content, number of live adult A. obtectus, seed damage, weight loss, and seed germination were determined at monthly intervals. At 6 mo, beans stored in PICS bags retained higher moisture than those stored in PP bags, but in all treatments the moisture level remained below that recommended for safe storage of beans. In the PICS bags, proliferation of A. obtectus did not proceed and at 6 mo, beans stored in these bags did not have insect-inflicted seed damage or weight loss. In contrast, seed damage and weight loss in PP bags exceeded economic threshold after 1 mo in the absence of Actellic Super dust (Syngenta Crop protection AG, Basle, Switzerland), and after 2 mo in the presence of it. Germination of beans stored in PP bags decreased greatly whereas the beans stored in PICS bags did not show reduced germination. Chemical free storage of common beans in PICS bags protects them against damage by A. obtectus.

'Scarlett Spur Red Delicious' apple volatile production accompanying physiological disorder development during low pO2 controlled atmosphere storage

Apple (Malus domestica Borkh.) fruit volatile production is regulated by a variety of factors including low oxygen storage conditions. This study examined the impact of low pO2 controlled atmospheres on 'Scarlett Spur Red Delicious' apple volatile production and disorder development. Accumulation of apple volatile compounds was characterized during long-term cold storage at 0.5 °C in air or low pO2 (0.3, 0.8, or 1.5 kPa) with 1 kPa CO2. Volatile accumulation differed quantitatively with pO2 as acetaldehyde, ethanol, and ethyl ester accumulation increased with decreased pO2 during the first weeks in storage. Differences in volatile accumulation among atmospheres were evident through 6 months. The rate of ethanol accumulation increased with decreased pO2 and could potentially be used to monitor low O2 stress. Incidence of low oxygen disorders after 9 months was highest in fruit held at the lowest pO2. The sesquiterpene α-farnesene was not detected throughout the storage period.

Evaluation of the composition of vine shoots and oak chips for oenological purposes by superheated liquid extraction and high-resolution liquid chromatography-time-of-flight/mass spectrometry analysis

Vine shoots are characterized in this research and compared to oak chips, frequently employed in the aging of wine or spirits. For this purpose, liquid chromatography-diode array detection and liquid chromatography-time-of-flight/mass spectrometry (LC-TOF/MS) analyses of hydroalcoholic extracts from vine shoots pertaining to 18 different vine varieties and from five varieties of oak chips have been carried out. The concentrations of a representative panel of interesting compounds from an oenological point of view have been compared in the extracts, finding similarity patterns for many of them. The analysis by LC-TOF/MS in high accuracy mode has led to the identification of numerous compounds in the hydroalcoholic extracts. The statistical analysis has enabled identification of the vine-shoot varieties providing extracts with more similar composition to that given by extracts from oak chips. Therefore, these vine-shoots varieties are suitable to be presented as an alternative to the use of oak barrels or oak chips in the aging process of wine and spirits.

Improved fumigation process for stored foodstuffs by using phosphine in sealed chambers

In this paper we present an innovative device designed and constructed to improve the fumigation process for stored foodstuffs with the use of phosphine gas in sealed chambers. The device allowed a considerable reduction in phosphine production time (from about 5 to 7 days for traditional systems to 2 days for the equipment considered), maintaining the system below the inflammability threshold, and at the same time achieving the total exhaustion of aluminum (or magnesium) phosphide so as to avoid toxic residues at the end of the process. With the standard device currently available on the market, after the normal 5-7 day fumigating period, the powder residue contains as much as 1-2% (w/w) of phosphide. Thus the residues, according to current legislation, have to be considered toxic and harmful. To overcome this disadvantage, appropriate modifications were made to the cylindrical tray used for the fumigation process: a nebulizer was installed, which has the function of increasing the moisture of the air spreading around the phosphide pellets and allowing a more rapid reaction with phosphide. Moreover, the cylindrical tray was also heated by means of an electrical resistance, and temperature was checked by a thermostat, so as to always obtain the same efficiency, independently of outside temperature, for both hot and cold periods, since reaction speed depends on the system temperature considered. In addition, a control device for air saturation allows condensation processes to be avoided. Using the modified cylindrical tray we performed tests to determine the best values of humidity and temperature for the process concerned, avoiding phosphine concentrations that might result in a fire hazard, and the remixing of phosphide pellets inside the cylindrical tray. Our experimental data allowed us to obtain a mathematical model used to gain an insight into the process in question.