Thermal Inactivation of and in Quesillo Manufactured from Raw Milk.

Quesillo is an artisanal Honduran cheese made from raw milk. During fabrication, curd melting is considered a killing step for pathogenic bacteria. This work was aimed at determining the survival of and on inoculated curd packaged in plastic bags and immersed in a water bath at 48, 54, 60, 65, and 70°C for predetermined times.

Independent Validation of Genomic Prediction in Strawberry Over Multiple Cycles.

The University of Florida strawberry ( × ) breeding program has implemented genomic prediction (GP) as a tool for choosing outstanding parents for crosses over the last five seasons. This has allowed the use of some parents 1 year earlier than with traditional methods, thus reducing the duration of the breeding cycle. However, as the number of breeding cycles increases over time, greater knowledge is needed on how multiple cycles can be used in the practical implementation of GP in strawberry breeding.

Exploring Deep Learning for Complex Trait Genomic Prediction in Polyploid Outcrossing Species.

Genomic prediction (GP) is the procedure whereby the genetic merits of untested candidates are predicted using genome wide marker information. Although numerous examples of GP exist in plants and animals, applications to polyploid organisms are still scarce, partly due to limited genome resources and the complexity of this system. Deep learning (DL) techniques comprise a heterogeneous collection of machine learning algorithms that have excelled at many prediction tasks.

An experimental validation of genomic selection in octoploid strawberry.

The primary goal of genomic selection is to increase genetic gains for complex traits by predicting performance of individuals for which phenotypic data are not available. The objective of this study was to experimentally evaluate the potential of genomic selection in strawberry breeding and to define a strategy for its implementation. Four clonally replicated field trials, two in each of 2 years comprised of a total of 1628 individuals, were established in 2013-2014 and 2014-2015.

Mineral oil-chitosan emulsion coatings affect quality and shelf-life of coated eggs during refrigerated and room temperature storage.

Effects of mineral oil (MO) and 4 emulsions (prepared with different emulsifier types) of MO and chitosan solution (CH) at a fixed ratio of MO:CH = 25:75 as coating materials in preserving the internal quality of eggs were evaluated during 5 wk at 25 °C and 20 wk at 4 °C. Generally, as storage time increased, Haugh unit and yolk index values decreased whereas weight loss increased. However, MO and/or 4 emulsion coatings minimized the weight loss (<1.