4,670 research outputs found
Heat treatment to control brown rot and preserve the fruit quality of peaches
No full textIn order to evaluate the efficacy of a hot water (HW) treatment against postharvest diseases of peaches, four varieties ‘Springebelle’, ‘Rich Lady’, ‘Symphonie’ and ‘Benedicte® Meydicte*’ were dipped for 20 sec in water at 60°C. After treatment fruits were stored at 0°C for 4 days, followed by other 4 days of shelf life. Fruit dipped in water at room temperature represented positive control (PC) and fruits no dipped in water were negative control (NC). The HW treatment reduced significantly brown rot in naturally infected peaches with a decay reduction of around 80%. The HW treatment significantly affected also the epiphytic microflora population, in fact on HW treated fruits the fungal population was reduced by 70%, the yeast population by 20% and the bacteria population was completely inhibited with respect PC treated fruits. In addition the physico-chemical analysis showed no substantially differences between HW, PC and NC treated fruits, but only a slight improvement in acceptability for HW treated fruits. Since our results, HW treatment may have commercial application in the control of brown rot, reducing the pathogen inoculum and microflora population on fruit surface, keeping quality and prolonging shelf life in several varieties of peaches. HW treatment seems a potential postharvest successful mean to reduce brown rot in peach, maintaining fruit quality
Influence of hot water treatment on brown rot of peach and rapidfruit response to heat stress
No full textRecent results on hot water as an alternative treatment open a new perspective in disease incidencereduction. In the present work peach fruit were wounded, inoculated with conidia of Monilinia laxa and15 min, 3, 6, 12, 24 and 48 h after inoculation treated by dipping in hot water (HT) at 60◦C for 20 s. Theeffect of heat treatment on some cell wall genes involved in ripening such as -galactosidase (-GAL),pectin lyase (PL), polygalacturonase (PG) and pectin methyl esterase (PME), was analyzed by qRT-PCR.The expression levels of defense related genes, phenylalanine ammonia lyase (PAL) and chitinase (CHI),heat stress-related genes such as heat shock proteins 70 and 90 (HSP70, HSP90), and reactive oxygenspecies (ROS) scavenging genes were also evaluated by qRT-PCR. A 100% disease incidence reduction, ascompared to untreated fruit, was obtained by treating 6 and 12 h after inoculation. Moreover, brown rotwas inhibited by 85.7% when fruit were heat-treated 48 h after inoculation. The expression levels of cellwall genes (-GAL, PL, PG and PME) showed a general decrease in HT fruit as compared to the control,whereas PAL, CHI, HSP70 and ROS-scavenging genes increased their expression level in HT samples withrespect to the untreated ones. Our results show a curative activity of heat on peach inoculated withM. laxa 48 h before treatment. Each analyzed gene proved to be differentially expressed following heattreatment
Yeast metabolism in fresh and frozen dough : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
No full textAuthor also known as SM LovedayFresh bakery products have a very short shelf life, which limits the extent to which manufacturing can be centralised. Frozen doughs are relatively stable and can be manufactured in large volumes, distributed and baked on-demand at the point of sale or consumption. With appropriate formulation and processing a shelf life of several months can be achieved.Shelf life is limited by a decline in proofing rate after thawing, which is attributed to a) the dough losing its ability to retain gas and b) insufficient gas production, i.e. yeast activity. The loss of shelf life is accelerated by delays between mixing and freezing, which allow yeast cells the chance to ferment carbohydrates.This work examined the reasons for insufficient gas production after thawing frozen dough and the effect of pre-freezing fermentation on shelf life. Literature data on yeast metabolite dynamics in fermenting dough were incomplete. In particular there were few data on the accumulation of ethanol, a major fermentation end product which can be injurious to yeast.Doughs were prepared in a domestic breadmaker using compressed yeast from a local manufacturer and analysed for glucose, fructose, sucrose, maltose and ethanol. Gas production after thawing declined within 48 hours of frozen storage. This was accelerated by 30 or 90 minutes of fermentation at 30;C prior to freezing.Sucrose was rapidly hydrolysed and yeast consumed glucose in preference to fructose. Maltose was not consumed while other sugars remained. Ethanol, accumulated from consumption of glucose and fructose, was produced in approximately equal amounts to CO2, indicating that yeast cells metabolised reductively.Glucose uptake in fermenting dough followed simple hyperbolic kinetics and fructose uptake was competitively inhibited by glucose. Mathematical modelling indicated that diffusion of sugars and ethanol in dough occurred quickly enough to eliminate solute gradients brought about by yeast metabolism
Lamellae perforatae, fistulae aquariae, glandes missiles: novità dalla regio V Italiae (Picenum)
No full textThe paper is about new inscriptions on lead instrumentum domesticum from regio V (Picenum): three lamellae perforatae from Urbs Salvia and from Cupra Mari- tima, dating to the early imperial time, a fistula from Cingulum and ten sling bullets from Asculum Picenum, relating to Social War (91-89 BC).
S. Antolini (pp. 115-119); S.M. Marengo (pp. 119-128
Converting SrI <sub>2</sub> :Eu <sup>2+</sup> into a near infrared scintillator by Sm <sup>2+</sup> co-doping
No full text The luminescence and scintillation properties of SrI 2 single crystals doped with 5% Eu 2+ and 0.05%, 0.2% and 0.5% Sm 2+ are evaluated. X-ray excited and photoluminescence measurements show energy transfer from excited Eu 2+ ions to Sm 2+ ions. At a concentration of 0.5% Sm 2+ , the luminescence consists almost entirely of 740 nm emission from Sm 2+ 5d-4f transitions. Co-doping SrI 2 :5% Eu 2+ with Sm 2+ provides a novel method to bypass the self-absorption problem encountered in large SrI 2 :Eu 2+ crystals and, at the same time, provides a unique near-infrared emitting scintillator with a light yield of approximately 40,000 photons/MeV. Accepted Author ManuscriptRST/Fundamental Aspects of Materials and EnergyRST/Luminescence Material
'Laws 'Needefull in Later to be Abrogated': Intersex and the Sources of Christian Theology
No full textThis is the author accepted manuscript. The final version is available from Palgrave Macmillan via the DOI in this record
Introduction: Troubling Bodies?
No full textThis is the author accepted manuscript. The final version is available from Palgrave Macmillan via the DOI in this record
Intrafullerene electron transfers in Sm-containing metallofullerenes: Sm@C-2n (74 <= 2n <= 84)
No full textThe electronic properties of Sm-containing metallofullerenes, Sm@C-74, Sm@C-76 (I, II), Sm@C-78, Sm@C-80, Sm@C-82 (I, II, III) and Sm@C-84 (I, II, III), are characterized by UV-Vis-NIR absorption spectroscopy and electron energy-loss spectroscopy (EELS). the UV-Vis-NIR absorption spectra of Sm@C-74, Sm@C-80, Sm@C-82 (I, II, III) and Sm@C-84 (I, II) are quite similar to those of the corresponding Ca, Sr, Ba, Eu, Tm, Yb-based metallofullerenes. In contrast, the absorption spectra of Sm@C-76 (I, II), Sm@C-78 and Sm@C-84(III) show a novel feature: the onset for Sm@C-78 is observed similar to 2600 nm, which corresponds to a small band gap (similar to0.5 eV). Furthermore, the oxidation states of Sm atom in the various fullerene cages are investigated by EELS, which reveals that the Sm atom takes +2 oxidation state in the fullerene cages. A probable rationale for the tendency to have the Sm2+ state is presented based on a simple thermochemical cycle model. (C) 2001 by Elsevier Science Inc.http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000168906500014&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=8e1609b174ce4e31116a60747a720701Biochemical Research MethodsBiochemistry & Molecular BiologyComputer Science, Interdisciplinary ApplicationsCrystallographyMathematical & Computational BiologySCI(E)EI30ARTICLE2244-2511
beta-decay spectroscopy of neutron-rich Sm-160,Sm-161,Sm-162 isotopes
No full textNeutron-rich Sm-160,Sm-161,Sm-162 isotopes have been populated at the RIBF, RIKEN via beta decay for the first time. beta-coincident gamma rays were observed in all three isotopes including gamma rays from the isomeric decay of Sm-160 and Sm-162. The isomers in Sm-160 and Sm-162 have previously been observed but have been populated via beta decay for the first time. The isomeric state in Sm-162 is assigned a 4(-) nu 7/2(+)[633]circle times nu 1/2(-)[521] configuration based on the decay pattern. The level schemes of Sm-160 and Sm-162 are presented. The ground states in the parent nuclei Pm-160 and Pm-162 are both assigned a 6(-) nu 7/2(+)[633]circle times pi 5/2(-)[532] configuration based on the population of states in the daughter nuclei. Blocked BCS calculations were performed to further investigate the spin-parities of the ground states in Pm-160, Pm-161, and Pm-162, and the isomeric state in Sm-162.CPCI-S(ISTP)[email protected]
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