Effects of an integrated harvest system on the quality of olive fruit for small producers

Small producers confront specific challenges when they opt to produce high-quality olive fruit. Limited resources for investing in harvest machinery and manpower are the main reasons for continuing a traditional harvest method that puts the final product and its economic value at risk. This paper discusses the efficiency of an integrated harvest system as a possible solution to these specific challenges. The system is formed by a newly designed manual harvesting device and the use of a cooling room near the olive grove. Both systems were evaluated to assess their feasibility for optimum conditions before processing. The combined effect of the harvesting method and cold storage on the fruit characteristics (incidence of decay, skin color, weight loss, firmness, respiration, and ethylene production) was evaluated on three different varieties (‘Arbequina’, ‘Picual’ and ‘Verdial’) and four different storage times (0, 4, 8, and 14 days). The results indicate that the proposed harvesting method in combination with an appropriate cooling system offers an affordable alternative for obtaining fruit with the best physiological characteristics.

Effects of Storage Conditions on Quality Change of Minimally Dried Jackfruit (Artocarpus heterophyllus Lam.) Bulbs

Quality of minimally processed jackfruit bulb was evaluated during storage at different storage times, temperatures, and types of packaging. The jackfruit pulps were first dried at 45 °C, stored in polypropylene plastics, zipper bags and plastic boxes. Quality parameters were evaluated every 5 days and based on phytochemical changes such as vitamin C, polyphenol, and antioxidant activity. Results revealed that polypropylene plastics were the best packaging product for retention of vitamin C content (5.837 mg/100g) antioxidant activity (7.458%) and phenolic compounds (2526.603mg/100g) after 30 days of storage. Figures for plastic boxes were 5.641 mg/100g, 5.249% and 2361.657 mg/100g, respectively. Similarly, zipper bags were 5.32 mg/100g, 5.895 % and 2173.867 mg/100g respectively. Sensory evaluation in terms of taste, color, texture, and overall acceptability showed that polypropylene packaging gave favorable scores and the products were highly accepted by trained evaluators.

Thermally Stimulated Depolarisation Studies of Methyl Acrylic Acid (MAA) Doped Ethyl Cellulose (EC)

Thermally stimulated depolarisation current (TSDC) of polarised samples of methyl acrylic acid (MAA) doped ethyl cellulose (EC) films of about 25 µm thickness has been recorded as a function of temperature, electric field, heating rates and storage times. Two current maxima in positive direction and found around 60 and 110oC for doped sample with ethyl cellulose. FTIR of doped EC are represented the different phenomena of TSDC. Thermal sampling technique showed that the relaxation is distributed. Differentia thermal analysis gave a second-order transition at bout 345K because of good correlation between both thermal techniques it is concluded that the TSD peak is associated with glass transition of the polymer, and therefore it involves the motion of large parts of the polymer chains.

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.

Dimensional stability of stored extended-pour irreversible hydrocolloids materials

The purpose of this study was to evaluate the linear dimensional stability of four extended-pour irreversible hydrocolloids (EPIHs). Material and Methods: Five samples per material (Cavex ColorChange, Cavex Orthotrace, Jeltrate Plus, and Orthoprint) were prepared following the manufacturers’ instructions. The samples were prepared using a cylindrical matrix coupled with a nylon-polyamide ring. Two parallel, 25-mm equidistant lines were made on its surface following ANSI/American Dental Association (ADA) Specification 18 for plaster reproducibility and compatibility and Specification 19 for linear dimensional change. The samples were stored in an environment with a relative humidity of 70% (± 3) and temperature of 28°C (± 2). Photo images were obtained using a digital camera to record images for 120 hours, with a standardized distance of 80cm between the lens and the specimen. Adobe Photoshop CS3 software was used for the measurement of the recorded images. The measurements refer to the equivalent distance between the two parallel lines printed on the samples. Data were analyzed using one-way analysis of variance (ANOVA) and Tukey’s test for multiple comparisons between the means of the groups. Results: There was no statistically significant difference (p > 0.05) when EPIHs were compared at the same time of evaluation. Orthoprint, Cavex Orthotrace, and Cavex Colorchange presented with least dimensional stability up to 24 hours (p > 0.05) of storage, followed by Jeltrate Plus (48 hours). Conclusions: Storage of EPIHs for more than 24 hours for Cavex ColorChange and 48 hours for others EPIHs studied produces significant dimensional changes in the impressions stored at a humidity of 70% (± 3) and temperature of 28°C (± 2). Extended storage times produce large dimensional changes.

INFLUENCE OF STORAGE TIMES OF SLUDGE FROM THE FERROALLOY INDUSTRY ON THE PROPERTIES OF CEMENT-BASED MIXTURES

Purpose. The transition to environmentally friendly, waste-free technologies is a priority for most countries in the world. The metallurgical and construction industries make a significant contribution to the formation of large volumes of man-made waste. During the production of ferroalloys, waste is generated in the form of sludge, which is stored in sludge collectors. Sludge storage has been going on for over 25 years. In order to study the effect of the duration of storage of sludge on its properties in the compositions of dry building mixtures on a cement basis, a comparison was made of the efficiency of using sludge with different storage periods. The influence of sludge of various storage periods on the strength of dry construction is estimated. Methodology. The studies were carried out in accordance with the standard methods for determining the physical and mechanical properties of solutions from dry mixtures for the installation of self-leveling floors, specified in DSTU B V. 2.7-126: 2011 “Sludge awesome dry modified. General technical minds”. Sludge from wet gas cleaning of ferrosilicon production is stored in dumps where it is a mixture of lumps of various fractions 5…50 mm in size. To use sludge in the composition of dry building mixtures, it must be dried and crushed on a roller crusher and on a disintegrator. Findings. The best ratio of the "age" of the sludge and its percentage in the composition of the mixture was determined to increase the strength characteristics of the cement stone. Originality. The influence of the chemical nature of sludge from wet gas purifiers of ferrosilicon production on the hydration processes and strength of cement stone is analyzed. Practical value. The use of man-made waste in the formulations of dry building mixtures helps to simultaneously reduce the harmful effect on the environment of industrial enterprises and increase the mechanical and economic characteristics of cement mortars based on dry mixtures.

Bacterial Nanocellulose Derived from Banana Leaf Extract: Yield and Variation Factors

Bananas are one of the most important crops worldwide. However, a large amount of residual lignocellulosic biomass is generated during its production and is currently undervalued. These residues have the potential to be used as feedstock in bio-based processes with a biorefinery approach. This work is based on the valorization of banana leaf and has the following objectives (i) to determine the effect of certain physical and environmental factors on the concentration of glucose present in banana leaf extract (BLE), using a statistical regression model; (ii) to obtain Bacterial Nanocellulose (BNC), using BLE (70% v/v) and kombucha tea as fermentation medium. In addition, the physicochemical properties of BNC were evaluated by X-ray diffraction (XRD), Fourier transform infrared (FTIR), and thermogravimetric analysis (TGA). The results indicate that storage time, location, leaf color, and petiole type are factors related to BLE concentration, which is reduced by approximately 28.82% and 64.32% during storage times of five days. Regarding BNC biosynthesis, the results indicate that the highest yield, 0.031 g/g, was obtained at 21 days. Furthermore, it was determined that the highest production rate was 0.11 gL−1h−1 at 11 days of fermentation. By FTIR, it was determined that the purification step with NaOH (3M) should be carried out for approximately two hours. This research supports the development of a circular bioeconomy around the banana value chain, as it presents a way of bioprocessing residual biomass that can be used to produce bioproducts.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.

Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review

A comprehensive literature search for articles published on spray and freeze-dried anthocyanins from a large variety of berries was performed. Out of a total of two-hundred and eight collected values, anthocyanin content in encapsulates had a 120-fold variation depending on the raw material and type of encapsulating agents. Highest observed anthocyanin concentration amounted to about 3500 mg/100 g powder. In most cases increasing the amount of encapsulant agents led to a noticeable reduction in the concentration of anthocyanins, this being attributable to a predominance of the dilution effect. Retention of encapsulated anthocyanins after storage at 25 °C (in darkness) for periods between 90 and 180 days were in the range of 80–67%, as long as the water activity (aw) was 0.33 or less. Some predicted values of half-time (t1/2) from literature must be taken with precaution since in many cases they were derived from experimental measurements taken at storage times smaller than predicted half times. Anthocyanin degradation during storage occurred even below the glass transition temperature (Tg) of the amorphous matrices.

Determining conditions for best pollen quality of red-purple tree tomato (Solanum betaceum Cav.) germplasm

The germination and viability of pollen are characteristics required for fecundation when individuals of different or the same species are crossed. For this reason, assessing these parameters in selected individuals to be used in breeding programs will increase the chances for the obtainment of new progeny. In this study, pollen from different accessions of the red-purple tree tomato (Solanum betaceum Cav.) was used: local cultivar (Morado Puntón), two commercial varieties (Large Red and Oratia Red) and six segregants [(Solanum unilobum x Solanum betaceum) x Solanum betaceum]. Three types of flowers were taken (A-day of anthesis, B-one day after anthesis, and C-two days after anthesis). The pollen was conserved in two temperatures (4° and 22° C) and four storage times (0, 5, 10, 20 days). The percentage of germination and pollen viability of the selected individuals were evaluated. It was observed that the commercial materials showed higher germination percentages than the segregants in flower A and B at a temperature of 4 ° C at all storage times, except for the segregants GT7P47 and GT7P48 at the same temperature on day 0. In addition, high percentages of viability were obtained both in flowers A and B, at both temperatures and at all storage times. However, the immediate use of pollen after it is collected is recommended because better germination is achieved. This study is helpful to improve breeding procedures in the initial stages of directed crosses.