Effects of 1-MCP and Ozone on Carrot Volatiles during Storage

Volatile compounds contribute to carrot (Daucus carota) flavor. However, effects of postharvest treatments on these compounds are not defined. To characterize treatment effects, fresh carrots (cv. Sunrise) were treated with 0 or 1.0 μL/L 1-methylcyclopropene (1-MCP) at 10 °C for 16 h, then exposed to 0, 0.3, or 1.0 μL/L ozone (O3) at 10 °C for 1, 2, or 4 days, and subsequently stored at 0 °C for up to 24 weeks. Twelve terpenes were identified in the headspace over whole carrots, including dimethylstyrene (22.5%), alpha-pinene (19.1%), caryophyllene (15.8%), beta-pinene (9.1%), p-cymene (8.3%), limonene (7.7%), gamma-terpinene (6.7%), myrcene (4.7%), gamma-terpinolene (4.5%) camphene (1.0%), alpha-phellandrene (0.52%), and sabinene (0.03%). Most terpenes responded similarly to treatments and storage. Immediately after treatment with 1.0 μL/L O3 for 1, 2, or 4 days, total terpene concentrations were 45%, 85%, and 87% greater than concentrations in non-treated controls. Caryophyllene, beta-pinene, and sabinene did not increase in response to the O3 treatment unlike the other terpenes. 1-MCP reduced terpene concentrations by an average of 18%. O3 treatments also stimulated stress volatile production. Ethanol headspace concentrations were 8-, 21-, and 43-times greater than the nontreated controls immediately following treatments with 0.3 nL/L O3 for 4 days or 1.0 μL/L O3 for 2 or 4 days, respectively. However, after 8 weeks, no differences among treatments were observed. Hexanal production also was stimulated by all O3 treatments, being 2- to 11-times greater than controls immediately following treatment. 1-MCP reduced O3-stimulated ethanol and hexanal production by 23% and 8%, respectively.

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Volatile Compounds in UHT-Sterilized Milk During Fluorescent Light Exposure and Storage in the Dark1

Journal of Food Protection ◽

10.4315/0362-028x-42.3.256 ◽

1979 ◽

Vol 42 (3) ◽

pp. 256-258 ◽

Cited By ~ 8

Author(s):

R. S. MEHTA ◽

R. BASSETTE

Keyword(s):

High Temperature ◽

Volatile Compounds ◽

Light Exposure ◽

Taste Panel ◽

The Other ◽

Fluorescent Light ◽

Chromatographic Peaks ◽

Sterilized Milk ◽

And Storage ◽

Ultra High Temperature

When ultra-high-temperature sterilized milk (140 C for 3.5 sec) was exposed to fluorescent light over a 30-day period at 22 C, acetaldehyde, propanal, pentanal, and hexanal increased in concentration. On storage of the milk in the dark, after a 2-week period of light exposure, these same compounds decreased in concentration. No characteristic patterns were noticed in the other chromatographic peaks. When a five-fold diluted distillate of light-exposed milk was added to normal milk, a taste-panel criticized the milk as pronounced oxidation, tallowy or oily.

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A Phonomotor Approach to Apraxia of Speech Treatment

American Journal of Speech-Language Pathology ◽

10.1044/2020_ajslp-19-00116 ◽

2020 ◽

Vol 29 (4) ◽

pp. 2109-2130

Author(s):

Lauren Bislick

Keyword(s):

Phase I ◽

Treatment Effects ◽

Single Case ◽

Motor Planning ◽

The Other ◽

Multimodal Approach ◽

Apraxia Of Speech ◽

Duration Of Treatment ◽

Treatment Gains ◽

Future Work

Purpose This study continued Phase I investigation of a modified Phonomotor Treatment (PMT) Program on motor planning in two individuals with apraxia of speech (AOS) and aphasia and, with support from prior work, refined Phase I methodology for treatment intensity and duration, a measure of communicative participation, and the use of effect size benchmarks specific to AOS. Method A single-case experimental design with multiple baselines across behaviors and participants was used to examine acquisition, generalization, and maintenance of treatment effects 8–10 weeks posttreatment. Treatment was distributed 3 days a week, and duration of treatment was specific to each participant (criterion based). Experimental stimuli consisted of target sounds or clusters embedded nonwords and real words, specific to each participants' deficit. Results Findings show improved repetition accuracy for targets in trained nonwords, generalization to targets in untrained nonwords and real words, and maintenance of treatment effects at 10 weeks posttreatment for one participant and more variable outcomes for the other participant. Conclusions Results indicate that a modified version of PMT can promote generalization and maintenance of treatment gains for trained speech targets via a multimodal approach emphasizing repeated exposure and practice. While these results are promising, the frequent co-occurrence of AOS and aphasia warrants a treatment that addresses both motor planning and linguistic deficits. Thus, the application of traditional PMT with participant-specific modifications for AOS embedded into the treatment program may be a more effective approach. Future work will continue to examine and maximize improvements in motor planning, while also treating anomia in aphasia.

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EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

JURNAL PERIKANAN DAN KELAUTAN TROPIS ◽

10.35800/jpkt.6.1.2010.115 ◽

2010 ◽

Vol 6 (1) ◽

pp. 36

Author(s):

Silvana Dinaintang Harikedua

Keyword(s):

Sensory Quality ◽

Zingiber Officinale ◽

The Other ◽

Ginger Extract ◽

Other Hand ◽

Storage Treatment ◽

Zingiber Officinale Roscoe ◽

Hedonic Scale ◽

And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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A System Architecture for Data Storage in the Cloud

International Journal of Distributed and Cloud Computing ◽

10.21863/ijdcc/2015.3.2.008 ◽

2015 ◽

Vol 3 (2) ◽

Author(s):

Maryam Hammami ◽

Hatem Bellaaj

Keyword(s):

Data Storage ◽

System Architecture ◽

Cloud Storage ◽

The Other ◽

Important Data ◽

Work In Progress ◽

Flexible System ◽

Other Hand ◽

Data Manager ◽

And Storage

The Cloud storage is the most important issue today. This is due to a rapidly changing needs and a huge mass of varied and important data to back up. In this paper, we describe a work in progress and propose a flexible system architecture for data storage in the Cloud. This system is centered on the Data Manager module. This module provides various functions such as the dispersion of data in fragments, encryption and storage of fragments... etc. This architecture proves to be very relevant. It ensures consistency between different components. On the other hand, it ensures the security and availability of data.

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Isoelectric focusing of insulin, 125I-insulin and the 125I-insulin-antibody complex

Collection of Czechoslovak Chemical Communications ◽

10.1135/cccc19791828 ◽

1979 ◽

Vol 44 (6) ◽

pp. 1828-1834

Author(s):

Asja Šiševa ◽

Jiřina Slaninová ◽

Tomislav Barth ◽

Stephan P. Ditzov ◽

Luben M. Sirakov

Keyword(s):

Isoelectric Focusing ◽

Polyacrylamide Gel ◽

The Other ◽

Insulin Antibody ◽

Isoelectric Points ◽

Antibody Complex ◽

And Storage ◽

Acid Region ◽

Three Components

Isoelectric focusing on polyacrylamide gel columns of three native crystalline commercial preparations of insulin and 125I-labelled insulin was carried out. All the compounds studied contained three components of different isoelectric points. The largest fraction, having pI 5.60 ± 0.05, was common to all preparations. The other two fractions were situated in the acid region of pH between pI 4.5 and 5.2. The presence of these fractions is explained by the contamination of crystalline insulins by proinsulin and by the formation of des-amido derivatives during the dissolving and storage of insulin samples, and, in case of labelled insulin, also by the presence of heavily iodinated insulin and contaminating components. The isoelectric focusing of the complex 125I-insulin-antibody showed a peak of radioactivity having pI 6.15 ± 0.05.

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Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage

European Food Research and Technology ◽

10.1007/s00217-020-03678-7 ◽

2021 ◽

Author(s):

Nieves Baenas ◽

Sergio Bravo ◽

Francisco Javier García-Alonso ◽

José Vicente Gil ◽

María Jesús Periago

Keyword(s):

Volatile Compounds ◽

Tomato Juice ◽

Processing And Storage ◽

And Storage

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Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins

Foods ◽

10.3390/foods10010146 ◽

2021 ◽

Vol 10 (1) ◽

pp. 146

Author(s):

Dongheon Lee ◽

Hyun Jung Lee ◽

Ji Won Yoon ◽

Minsu Kim ◽

Cheorun Jo

Keyword(s):

Lipid Oxidation ◽

Volatile Compounds ◽

Microbial Activity ◽

The Other ◽

Aroma Volatiles ◽

Ambient Exposure ◽

Aging Period

This study investigated the effects of different aging methods on the changes in the concentrations of aroma volatiles of beef. One half (n = 15) of the beef strip loins were dry-aged, and the other half were wet-aged, and both aging processes continued for 28 days. The aroma volatiles from dry- and wet-aged samples were analyzed at seven-day intervals (n = 3 for each aging period). As the aging period increased, dry-aged beef showed higher concentrations of volatile compounds than those in wet-aged beef (p < 0.05). Most changes in the concentrations of aroma volatiles of dry-aged beef were associated with propanal, 2-methylbutanal, 2-methylpropanal, 1-butanamine, trimethylamine, 2-methyl-2-propanethiol, and ethyl propanoate, which were mainly produced by lipid oxidation and/or microbial activity (e.g., proteolysis and lipolysis) during the dry aging period. Therefore, we suggest that the differences in aroma between dry- and wet-aged beef could result from increased lipid oxidation and microbial activity in dry-aged beef possibly owing to its ambient exposure to oxygen.

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