Effect of Potassium Permanganate, Ultraviolet Radiation and Titanium Oxide as Ethylene Scavengers on Preservation of Postharvest Quality and Sensory Attributes of Broccoli Stored with Tomatoes.

This study introduces an effective solution to enhance the postharvest preservation of broccoli, a vegetable highly sensitive to ethylene, a hormone produced by climacteric fruits such as tomatoes. The proposed method involves a triple combination of ethylene elimination techniques: potassium permanganate (KMnO) filters combined with ultraviolet radiation (UV-C) and titanium oxide (TiO), along with a continuous airflow to facilitate contact between ethylene and these oxidizing agents. The effectiveness of this approach was evaluated using various analytical techniques, including measurements of weight, soluble solids content, total acidity, maturity index, color, chlorophyll, total phenolic compounds, and sensory analysis conducted by experts.

Impact of Non-Thermal Technologies on the Quality of Nuts: A Review.

Nuts are widely consumed worldwide, mainly due to their characteristic flavor and texture, ease of consumption, and their functional properties. In addition, consumers increasingly demand natural or slightly processed foods with high quality. Consequently, non-thermal treatments are a viable alternative to thermal treatments used to guarantee safety and long shelf life, which produce undesirable changes that affect the sensory quality of nuts.

Effect of Pulsed Light on Quality of Shelled Walnuts.

Shelled walnuts are considered a microbiologically low-risk food but have been linked to some outbreaks, and a treatment aiming to decrease this risk is desirable. Pulsed light (PL) may be an alternative, providing it does not seriously impair their quality. This work assessed the impact of PL on some quality attributes of walnuts.

Evaluation of Pulsed Light to Inactivate in White Wine and Assessment of Its Effects on Color and Aromatic Profile.

is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate inoculated in white wine and to assess the effect of this technology on the color and aromatic profile of the wine. For this, a cocktail of strains was inoculated into the wine and its inactivation by PL was determined and fitted to a microbial inactivation model.

Using Schlieren imaging to estimate the geometry of a shock wave radiated by a trumpet bell.

The Schlieren method has been used before to visualize weak shock waves radiated from the open ends of brass instruments, but no attempt has previously been undertaken, however, to measure the geometry of the radiated wavefronts using the Schlieren images. In this paper Schlieren visualization is used to estimate the geometry of the two-dimensional shock wavefronts radiated from the bell of a trumpet at different frequencies. It is observed that the geometry of the shocks does change with frequency, in the expected manner.

Modified acoustic transmission tube apparatus incorporating an active downstream termination.

Current techniques for measuring normal incidence sound transmission loss with a modified impedance tube, or transmission tube, require setting up two different absorbing termination loads at the end of the downstream tube [ASTM E2611-09, Standard Test Method for Measurement of Normal Incidence Sound Transmission of Acoustical Materials Based on the Transfer Matrix Method (American Society for Testing and Materials, West Conshohocken, 2009)]. The process of physically handling the two required passive absorbing loads is a possible source of measurement errors, which are mainly due to changes in sample test position, or in test setup re-assembly, between measurements. In this paper, a modified transmission tube apparatus is proposed for non-intrusively changing the downstream acoustic load by means of a combined passive-active termination.

Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.

Unlabelled: The effects of the addition of cyclodextrins (CDs), β-CD, or HP-β-CD (1%), on the protection of antioxidant compounds of mandarin juices enriched with pomegranate extract and goji berries juice, was studied. Juices were prepared and after their thermal treatment (98 °C, 30 s) they were stored at 4 °C during 75 d. Vitamin C content, CIE L*a*b* color, antioxidant capacity, retinol equivalents, and sensory properties were studied.

Nonlinear progressive waves in a slide trombone resonator.

The propagation of finite-amplitude waves inside a slide trombone is studied through direct pressure measurements corresponding to dynamic extremes. A two-microphone method is used to separate left-moving and right-moving waves inside the trombone, permitting the detection of nonlinear effects associated with progressive waves. It is found that a redistribution of energy across the spectrum toward the higher-frequencies occurs for large distances and high initial pressure levels.

Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin.

In recent years, the use of cyclodextrins (CDs) as antibrowning agents in fruit juices has received growning attention. However, there has been no detailed study of the behavior of these molecules as substances, which can lead to the darkening of foods. In this paper, when the color of fresh banana juice was evaluated in the presence of different CDs, the evolution of several color parameters was the opposite of that observed in other fruit juices.

Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden.

Consumers demand organic products because they believe they are more flavorful and respectful to the environment and human health. The effects of conventional, integrated, and organic farming, grown in a controlled greenhouse, on color, minerals, and carotenoids of sweet pepper fruits ( Capsicum annuum), cv. Almuden, were studied.

Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.

Unlabelled: Although cyclodextrins (CDs) have been successfully used as antibrowning agents in different fruit juices, no research has studied the effect of these compounds on enzymatic browning in peach juice. In this paper, the color of fresh peach juice was evaluated in the presence of two types of natural (alpha-CD and beta-CD) and a modified (maltosyl-beta-CD) CD, and the effectiveness of these compounds as browning inhibitors was determined using the color space CIELAB system. Moreover, to clarify the mechanism by which CDs inhibit peach juice enzymatic browning, the process was kinetically modeled in the absence and presence of CDs using a colorimetric method; the apparent complexation constants between the mixtures of diphenols present in peach juice and some types of CD were calculated.

Determination of stoichiometric coefficients and apparent formation constants for beta-cyclodextrin complexes of trans-resveratrol using reversed-phase liquid chromatography.

The complexation of trans-resveratrol with beta-cyclodextrin (beta-CD) was investigated using reversed-phase liquid chromatography and mobile phases to which beta-CD was added. The decrease in the retention times with increasing concentrations of beta-CD (0-2.5 mM) showed that trans-resveratrol forms a 1:1 complex with beta-CD, while the apparent formation constants (K(F)) were strongly dependent of the water-methanol proportion of the mobile phase employed.

Polyphenol oxidase from Dominga table grape.

Dominga grape polyphenol oxidase (PPO) was extracted using phase partitioning with Triton X-114. The enzyme was obtained in latent state and could be optimally activated by the presence of 0.2% sodium dodecyl sulfate (SDS) at pH 6.