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Yellow pitahaya (Selenicereus megalanthus Haw.) is an exotic fruit with great potential for exportation in Ecuador. The research was carried out with the objective of evaluating the fruit growth and ripening as affected by four elicitors: salicylic acid (SA), methyl salicylate (MeSa), methyl jasmonate (MeJa), and oxalic acid (OA), all of them at 1, 5, and 10 mM concentration, compared with untreated plants (control). For each elicitor, nine plants were selected, and on each plant, three fruits were marked to follow up the growth by measuring polar and equatorial diameters. At harvest, yield (kg plant−1 and number of fruits plant−1), fruit weight, percentage of pulp and skin, total soluble solids (TSS), titratable acidity (TA), and firmness were determined. Treated plants enhanced fruit size, crop yield, and fruit weight compared with control fruits, although results depended on the elicitor tested and applied doses. The highest and lowest TSS were found in 10 mM MeSa and 5 mM MeJa-treated fruit, respectively, while the highest TA content was shown in 5 mM SA. Firmness was only enhanced in MeJa-treated fruits. Overall, results suggest that preharvest use of elicitors could modulate the pitahaya ripening and could improve quality attributes at harvest. [ABSTRACT FROM AUTHOR]

Fourteen Russian potato cultivars (cvs.) grown for three years in the field plots of VIR (North-Western region of the Russian Federation) were evaluated annually for productivity and 12 biochemical parameters of tubers one month after harvesting and after cold storage (at 2–4 °C). The aim of this study was to quantify the level of biochemical components in tubers and to determine the influence of the environment on their content. The results indicated a substantial variation in different nutrients in potatoes during cultivation for three consecutive years. The nutritional value of tubers (the content of dry matter, sugars, starch and protein) was determined to a greater extent (38–49%) by varietal characteristics, rather than by meteorological conditions in the vegetation period. The content of vitamin C, carotenoids, protein and anthocyanins varied depending on the year. Of the cultivars, 'Kumach' has the highest productivity, but the nutritional value of tubers is lower than that of standard 'Nayada'. Cv. 'Fioletovyi' is suitable for consumption as part of a low-calorie diet because of a low amount of starch (11.8–12.7%) and a higher anthocyanins content (102.0–103.9 mg/100 g). Cv. 'Sokur' is distinguished by its high nutrition because of its high content of dry matter (24.3%) and protein (more than 2.0%). Cv. 'Plamya' is remarkable for the lowest content of reducing sugars (0.24–0.47%) in tubers during the post-harvest and post-storage analysis. [ABSTRACT FROM AUTHOR]

Electroactive anticorrosion coatings are specialized surface treatments that prevent or minimize corrosion. The study employs strategic thermodynamic equilibriumcalculations to pioneer a novel factor in corrosion protection. A first-time proposal, the total acidity (TA) potential of the hydrogen (pH) concept significantly shapes medical magnesium alloys. These coatings are meticulously designed for robust corrosion resistance, blending theoretical insights and practical applications to enhance our grasp of corrosion prevention mechanisms and establish a systematic approach to coating design. The groundbreaking significance of this study lies in its innovative integration of the TA/pH concept, which encompasses the TA/pH ratio of the chemical environment. This approach surpasses convention by acknowledging the intricate interplay between the acidity and pH levels within the coating formulation, thereby optimizing metal-phosphate-based conversion coatings and transforming corrosion mitigation strategies. To authenticate the TA/pH concept, the study comprehensively compares its findings with existing research, rigorously validating the theoretical framework and reinforcing the correlates among TA/pH values and observed corrosion resistance in the coatings. The influence of mutations that occur naturally in the detergent solution on persistent phosphorus changes is shown by empirical confirmation, which improves corrosion resistance. This realization advances the field of materials and the field's knowledge of coated generation, particularly anticorrosion converter layers. [ABSTRACT FROM AUTHOR]

Fruits and their products are of great importance in the food industry. Fruit juices are found in almost every market, which helps consumers to get nutritional value from their consumption. The quality and insurance must be at the right level, but even more important to apply permanent control. Sampling was carried out randomly directly in the supermarket, and the analysis of parameters in the study of sensory quality (color, taste, aroma, and homogeneity) and physical-chemical (pH, °Brix, total acidity, and turbidity) in sour cherry juice is of importance because the same juice in different packaging is compared. After the analyses that have been carried out and the results obtained, they provide additional insight into the analyzed parameters. So, the consumer receives additional information, also confidence in the quality of the product will increase based on the results obtained. In conclusion, even though we are talking about the same sour cherry juice, as a result of the % content of the raw material with different amounts and the different packaging, the analyses for the parameters under study prove the differences, but at the limit, so the analyzed juices are within the standard for quality. [ABSTRACT FROM AUTHOR]

Different malt samples with various total acid content were used to brew beer. The organic acid content in both the malt and the brewed beer was measured by using high-Performance liquid chromatography (HPLC) to establish the correlation between the total acid content in malt and the organic acid content in the beer. Additionally, gas chromatography-mass spectrometry (GC-MS) was used to detect the components of volatile compounds in the beer, and sensory evaluation was employed to assess the brewed beer's qualities. The results indicated that as the total acid content in malt increased, the pH value gradually decreased, and the content of succinic acid, malic acid, lactic acid, and acetic acid increased. There was a significant positive correlation between the total acid content in malt and the total acid content, malic acid content, and lactic acid content in the beer, with correlation coefficients of 0.94, 0.94, and 0.92, respectively. Different malt samples with varying total acid content demonstrated different characteristic aroma compounds in the brewed beer, contributing to differences in sensory attributes. As the total acid content in malt increased, the perceived acidity score of the brewed beer increased, while the scores for hop/fruit aroma, phenolic aroma, and alcohol perception decreased. [ABSTRACT FROM AUTHOR]

In the pursuit of enhancing the wine production process through the utilization of new technologies in viticulture, this study presents a novel approach for the rapid assessment of wine grape maturity levels using non-destructive, in situ infrared spectroscopy and artificial intelligence techniques. Building upon our previous work focused on estimating sugar content ( ∘ Brix) from the visible and near-infrared (VNIR) and short-wave infrared (SWIR) regions, this research expands its scope to encompass pH and titratable acidity, critical parameters determining the grape maturity degree, and in turn, wine quality, offering a more representative estimation pathway. Data were collected from four grape varieties—Chardonnay, Malagouzia, Sauvignon Blanc, and Syrah—during the 2023 harvest and pre-harvest phenological stages in the vineyards of Ktima Gerovassiliou, northern Greece. A comprehensive spectral library was developed, covering the VNIR–SWIR spectrum (350–2500 nm), with measurements performed in situ. Ground truth data for pH, titratable acidity, and sugar content were obtained using conventional laboratory methods: total soluble solids (TSS) ( ∘ Brix) by refractometry, titratable acidity by titration (expressed as mg tartaric acid per liter of must) and pH by a pH meter, analyzed at different maturation stages in the must samples. The maturity indicators were predicted from the point hyperspectral data by employing machine learning algorithms, including Partial Least Squares regression (PLS), Random Forest regression (RF), Support Vector Regression (SVR), and Convolutional Neural Networks (CNN), in conjunction with various pre-processing techniques. Multi-output models were also considered to simultaneously predict all three indicators to exploit their intercorrelations. A novel multi-input–multi-output CNN model was also proposed, incorporating a multi-head attention mechanism and enabling the identification of the spectral regions it focuses on, and thus having a higher interpretability degree. Our results indicate high accuracy in the estimation of sugar content, pH, and titratable acidity, with the best models yielding mean R 2 values of 0.84, 0.76, and 0.79, respectively, across all properties. The multi-output models did not improve the prediction results compared to the best single-output models, and the proposed CNN model was on par with the next best model. The interpretability analysis highlighted that the CNN model focused on spectral regions associated with the presence of sugars (i.e., glucose and fructose) and of the carboxylic acid group. This study underscores the potential of portable spectrometry for real-time, non-destructive assessments of wine grape maturity, thereby providing valuable tools for informed decision making in the wine production industry. By integrating pH and titratable acidity into the analysis, our approach offers a holistic view of grape quality, facilitating more comprehensive and efficient viticultural practices. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fruit physicochemical parameters are essential for evaluating the new cultivars when tested in new planting conditions. The article presents the fruit's biochemical characteristics during four-year research (2019-2022) for 30 peach and nectarine cultivars. The orchard was established in 2017 in the Experimental Field of the Faculty of Horticulture in Bucharest with Romanian and foreign cultivars grafted on Myrobalan 29C, Saint Julien A, Adesoto, and GF677 rootstocks. Vertical Axis and Trident were used as planting systems, and an integrated orchard technology was applied. The size, average weight, flesh firmness, soluble solids, dry matter, titratable acidity, fructose and glucose content, and absorbance index were measured/determined for fruit evaluation. The results present the range intervals for all monitored parameters and the distribution of the cultivars on clusters depending on the physical and biochemical parameters. At the same time, the rootstock and system planting influence on the fruit parameters are highlighted. [ABSTRACT FROM AUTHOR]

Summary: Chaptalisation is commonly used to ameliorate the potential alcohol of kiwi wine prior to fermentation. It can be performed either by one‐time sugaring or via multiple supplementations of sugar. However, for both approaches, their precise effects on chemical composition of kiwi wine are unclear. Thus, this study evaluated the influence of five different multi‐step chaptalisation strategies on physicochemical parameters, potentially harmful alcohols, nutritional composition and volatile compounds of kiwi wine. Results show that multi‐step chaptalisation significantly reduced total acidity and harmful alcohols of the resulting kiwi wine. Among the harmful alcohols, the greatest reduction was seen for isoamyl alcohol and isobutanol. Additionally, multi‐step chaptalisation also modified volatile profile of the kiwi wine, particularly in acetate esters (isoamyl acetate and phenethyl acetate), ethyl esters, n‐octanal and decanal. Together, our results highlight the potential of using multi‐step chaptalisation to produce 'healthier' kiwi wines with more balanced alcohol and more complexed flavour. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background and Objective: There is increasing desire for pleiotropic plant-based remedies for the treatment of peptic ulcer disease due to its prevalence and the challenges associated with existing therapies. This research was conducted to investigate the effect of aqueous extract of Pleurotus tuberregium (PT) on ethanol induced peptic ulcer in male Wistar rats. Methods: This animal experiment used 30 male Wistar rats. They were divided into five groups (6 rats each) namely: Normal control (Group A), Ulcer control (Group B), Ulcer+omeprazole treatment (Group C), PT pre-treatment ulcer (Group D), and Ulcer+PT treatment (Group E). Peptic ulcer was induced by administration of 1 ml of 80% ethanol orally to each animal from group B to E. Four hours after the induction of gastric ulcer, the rats were sacrificed, the abdomen was opened to remove the stomach for histological study and gastric content to determine the gastric juice volume (ml/4 h). Data were analyzed using IBM SPSS Version 25. Findings: Treatment of ulcer with PT in group E and omeprazole (group C) significantly decreased the free acidity (E=0.83±0.20, C=1.20±0.11, p<0.05), total acidity (E=3.10±0.60, C=9.10±0.32, p<0.05) and ulcer index (E=5.00±2.02, 7.83±4.04, p<0.05) in comparison with group B (free acidity=3.06±1.09, total acidity=22.86±2.51 and ulcer index=32.83±1.74) and group D (free acidity=4.16±0.69, total acidity=17.06±1.91 and ulcer index=35.66±1.96). Group E showed higher percentage of ulcer inhibition (84.77%) than group C (76.15%), while group D showed no inhibition. Also, there were improvements in the macroscopic and microscopic structure of the stomach tissue. Conclusion: The results of this study showed that P. tuber-regium extract could serve as a better alternative to standard anti-ulcer drugs and considering that it is nutraceutical, it is a safe and more affordable alternative for the treatment of peptic ulcer. [ABSTRACT FROM AUTHOR]

The must used to make sparkling wine has a low pH value and moderate sugar content, and its potassium content can have a strong influence. An excess of potassium often leads to an insufficient supply of magnesium, since potassium has a strong antagonistic effect on magnesium, and, consequently, to poorer photosynthesis and a poorer quality of the must. The aim of this study was to determine whether the application of foliar fertilizers based on magnesium, phosphorus, and amino acids could reduce leaf potassium content, affecting the reductions in sugar content and pH value and increasing the total acidity of the must. A fertilizer trial with three replicates was conducted on the cultivar Istrian Malvasia (TCtrl—NPK, TMg—NPK + Agromag (6% MgO), TMgP—NPK + Agromag + Fosforo (30% P2O5) i TMgPBS—NPK + Agromag + Fosforo + Bio Prot) in a random complete block design. The NPK fertilizer was applied in the autumn. Foliar fertilization was applied three times during the growing season (31 May, 7 July, and 22 August 2014), and leaf samples were collected for leaf analysis before each application. The results show that foliar fertilization significantly reduced leaf potassium content, especially when treated with magnesium alone (treatment TMg). In addition, foliar fertilization significantly lowered the pH and increased the sugar content of the must. The results obtained in this research give a scientific contribution to the creation of fertilizer treatments for vines with a positive effect on the basic chemical composition of the base wine and provide a good basis for further research in reducing the use of certain enological practices during production. [ABSTRACT FROM AUTHOR]

The use of modern and safe techniques to increase plant growth and yield is of significance. There is little data, to our knowledge, on the use of organic fertilization and ozonated water (ozone (O3) affecting tomato (Solanum lycopersicum) growth and quality. Different tomato growth and fruit quality parameters including yield, fruit number, leaf fresh and dry weight, leaf and inflorescence number, plant height and stem diameter, distance from the first inflorescence to the collar, total soluble solids, total acidity, chlorophyll a, chlorophyll b, and total were determined. O3 treatment resulted in significant affects in all tomato parameters. One of the interesting results of the present research is the increased concentration of the antioxidant ascorbic acid (vitamin C) in response to ozonation, which can also improve tomato quality. However, organic fertilization and its interaction with the O3 treatment significantly affected only some of the measured tomato parameters. Ozonated water, at proper concentrations, may improve tomato growth and fruit quality, and if combined with organic fertilization, its positive effects may increase. [ABSTRACT FROM AUTHOR]

On the market consumers prefer clear fruits juice. The clarification process can be improved by utilization of pectolytic enzymes with major influence in juice chemical composition. This study follows the possibility to use in apple, pear and orange juice clarification process with untypical enzymes for industrial processes - amylases. [ABSTRACT FROM AUTHOR]

Copyright of Global Science & Technology is the property of Global Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Alexandria Science Exchange Journal is the property of Alexandria Science Exchange Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the processing industry of fruit and vegetable an important branch is the technology of juice production. Fruit juices are becoming an important part of the modern diet in many communities. It acts as a nutritious drink and can play an essential role in a healthy diet because they provide good taste and a variety of nutrients naturally found in fruits. Juices are available in their natural concentrations or in processed forms, are fat-free, beverages with nutrient rich in vitamins, minerals and natural phytonutrients that contribute to good health. The demand for quality and safe juices from the raw material, processing and final product is of paramount importance. For the study were taken different fruit percentages (35% and 50%), the packaging of the samples was the same as in Tetra Pak packaging. SAMPLE 1: Peach nectar contains: 50% fruit content produced from concentrated peach juice. Ingredients: concentrated peach puree, water, sugar, acid (citric acid), antioxidant (ascorbic acid). SAMPLE 2: Peach juice with 35% fruit content. Ingredients: water, peach puree, sugar, acid (citric acid), pectin, flavor, vitamin C, sweetener. Methodology of work: after sampling, the same were prepared for testing in the laboratory, and for microbiological analysis, to prevent contamination of the product or load with aerobic microorganisms, from the same samples were performed: sensory analysis by 4 tasters (color, taste, smell and homogeneity), physical and chemical analysis(pH, electrical conductivity, total acidity, °Brix), in the laboratory. [ABSTRACT FROM AUTHOR]

A simple remote aliquoting system (RAS) and a remote titration setup were developed to aid the analyses of highly radioactive samples inside a hot cell. The remote calibration of the RAS by a titrimetric method was validated and the systematic error and random error of the RAS were less than 1%. A method was developed for the determination of free acidity of solutions containing uranyl nitrate and plutonium nitrate without complexing agents. In this method, the first total acid was determined by a remote alkalimetric titration using a visual indicator. The free acidity was calculated by detecting the contribution of hydrolysable ions from the total acid. The relative standard deviation and recovery of free acidity for solutions having 0.092–0.56 M nitric acid using this method were < 1% and 100 ± 5% respectively for aliquots containing uranium 0.5–15.9 mg and plutonium 0.85–8.5 mg. Since no additional corrosive reagents were added in this method, the analytical waste solution generated was sent to process tanks directly without any treatment. The developed RAS and the free acidity titration method were adaptable to remote operation inside an alpha tight hot cell. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic's color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic's microorganisms, their role in black garlic processing, and their relation to the total acidity changes. Total acidity test was completed using the potentiometric titration method, while the onion's microorganisms were explored through isolation and characterization. Data show that black garlic's total acidity of both garlic and shallot increases during the heating period day by day. Endophytic microbes that were successfully isolated during black garlic processing were observed on days 0 and 6. According to the rough data, the bacteria that emerged on day 0 are presumed to come from genus Erwinia, Pseudomonas, Xanthomonas, Agrobacterium, Ralstonia, Xylophilus, Pantoea, Acidovorax, Burkholderia, Coryneform, and Streptomyces, while the bacteria observed on day 6 are assumed to be generated from genus Coryneform and Streptomyces. [ABSTRACT FROM AUTHOR]

Punica granatum L. is one of the oldest known edible fruits. Numerous chemical compounds have been isolated from pomegranate seeds, juice, and peels, which have beneficial effects on human health. This study aimed to perform the physicochemical and morphological properties of twenty-four pomegranate genotypes from various provinces of Iran. Fifteen fruits of each cultivar are collected at harvest maturity in the normal ripening period for the pomegranate from the Iranian pomegranate genetic collection in Yazd, Iran. Five fruits were randomly harvested from each of four orientations of the tree, and were immediately taken to the laboratory for analysis. Three replicates were maintained for each analysis. The results indicated the highest levels of anthocyanin was observed in S783 and R633, while polyphenols in Q529, the antioxidant capacity in N755 and the total soluble solids levels in R633 and the total acidity levels were found in K477 and E336. On the other hand, the fruit weight (in S948), fruit diameter (in SH1738), crown diameter (in R533), total weight of the seeds (in S948), peel thickness (in S716), peel colour (in S948), and red juice (in S783) are significantly affected by the genotype. At a similarity of 50%, the genotypes were divided into nine sub-clusters including A, B, C, D, E, F, G, H and I. These identified genotypes can be rolled out in future breeding programmes. [ABSTRACT FROM AUTHOR]

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cherries and sour cherries are kernel species that show different resistance during the storage period due to the structural-textural differences of the pulp and the fragility of the epidermis. These differences make it possible for sour cherries to be stored for shorter periods of time compared to cherries, and the recorded quantitative losses are also different. [ABSTRACT FROM AUTHOR]

In order to determine the dynamics of the red wines quality produced within S.C. Murfatlar Romania SA, we performed an analysis of the main physical chemical parameters with an essential role in the quality of wines, namely: alcohol concentration %, free sugar g/l, total acidity g/l C4H6O6, non-reducing dry extract g/l, total sulphur dioxide g/l. The analysis regarding the main physical, chemical and organoleptic parameters (colour, smell, taste, texture, balance) responsible for the quality of the wine was performed during the last 3 years (2017-2019) for 12 samples of red wine obtained within the company. The main physical chemical parameters responsible for the quality of the wines, respectively the alcoholic strength, and the total acidity recorded a positive evolution for the analyzed red wines. In terms of organoleptic analysis, all four wines proved to be particularly extractive, with a strong bouquet, balanced and with special flavours. All the analyzed parameters were within the limits imposed by the International Organization of Vine and Wine (OIV) during the studied period. [ABSTRACT FROM AUTHOR]

The paper's aim was to present the maturity evolution for three grapes varieties, for establishing the correct harvest time in 2019 in Cernavoda vine Center. These were: 'Victoria' - grapes for table, 'Riesling Italian' - grapes for white wine and 'Merlot' - grapes for red wine, for which there were determined the moments of commercial, full and technological maturity, settling the optimum time of the grapes harvest according to the degree of ripen, which is an important factor in the quality of future wine. The data obtained indicated that the grapes 'Victoria' had reached commercial maturity in August 24, with the caracteristics: sugars - 156.7 g/l and total acidity - 3.5 g/l H2SO4. The grapes, 'Riesling Italian' had reached full maturity in September 25, with the follow characteristics: sugars - 230 g/l and total acidity - 5.2 g/l H2SO4, and the black grapes 'Merlot' had reached in the same time full and phenolic maturity in October 3, with the characteristics: sugars - 235 g/l, total acidity - 6.02 g/l H2SO4 and anthocyanins 1680 mg/kg. The mechanical composition of the grapes was analyzed and the uvological indices were calculated, and the conclusion was that these are adequate to each variety. [ABSTRACT FROM AUTHOR]

Wine is a special product with a long tradition but it is also strongly influenced by the local soil and climatic conditions of the area where the vineyards are grown, yielding the grapes from which wine is produced.Existing Greek and EU legislation has established a framework of analysis, applied on a sampling basis, with the primary aim of protecting both the consumer and the producers, by safeguarding the wine production process in accordance with scientific principles and current legislation. In the present monograph the available data from analyses carried out on samples from wines produced in Eastern Macedonia and Thrace (located in northern Greece) have been recorded, codified, quoted and processed by the relevant competent authorities of the state, using the sampling procedure provided. The work first analyzes the results produced by the analyses, in order to draw the initial conclusions. The results are then processed using an application for geographical separation, co-variance analysis for the dependent variables, and the creation of time series diagrams. The last two statistical analyses are conducted by exploiting the available climatic parameters of the area. This work has shown the high quality of the wines in the area, the general absence of problems in the wines it produces, and the respect paid to the existing legislation related to winemaking and the use of Protected Geographical Indication (PGI) provisions, since the vast majority of wines produced in the area fall into this category. The statistical analysis of the three methods used yielded indications concerning the separation of wines produced in individual areas, as well as the correlation of wine parameters with climate parameters, and the boundaries of the climatic data where the wine parameters are maximized or minimized. The results are of particular importance in the design of new vineyard installations and wineries, as well as for new wines on the one hand, and the high importance for assessing the impact of the ongoing global changes in climatic conditions on the other. At the same time, these analyses form the basis for further scientific research in order to formulate a modern, efficient, sustainable and developmental policy that includes planning for the development of viticulture and winemaking in the area, and by extension, in any other viticultural area. [ABSTRACT FROM AUTHOR]

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this work, catalysts of pure FePO4 and mixed with (1–20 wt%) of B2O3, WO3 and ZrO2 were synthesized and examined for the selective dehydration of methanol into dimethyl ether (DME). The synthesized catalysts were extensively characterized by different techniques such as thermal analysis (thermogravimetry and differential thermal analysis), X-ray diffraction, Fourier transform infrared, BET-surface area and Mössbauer spectroscopy. The surface acidities are also measured and discussed in details. Our results revealed that loading with 1–10 wt% of the various additives resulted in a remarkable improvement in both SBET and total number of acid sites of the catalysts. The results of poisoning of acid sites with pyridine (PY) and dimethyl pyridine (DMPY) specified that the acidic sites are of Brønsted type, while PY-TPD indicated that almost all of acid sites over the surface of these catalysts are of weak and intermediate strength. Catalytic activity studies established that the FePO4 promoted with 10 wt% of B2O3 or WO3 or ZrO2 are the most active catalysts with complete conversions of methanol into DME at 375, 350, and 325 °C, respectively. The significant catalytic performance of these catalysts is correlated well with the enhancement observed in both SBET and total acidity. Finally, these catalysts also exhibit a long-term stability towards the dehydration of methanol into DME for a duration time of 160 h. [ABSTRACT FROM AUTHOR]

Functional food with high concentrations of monosaccharides and antioxidants is important for quick replenishment of energy reserves and rehabilitation after intensive oxidant stress. The effect of high temperature and humidity for manufacturing such products from parsnip roots of three cultivars (Zemchug, Krugly, Bely aist) compared to garlic bulbs from cultivar Demidovsky was investigated. The processed parsnip demonstrated higher antioxidant activity than 'black garlic': phenolics (22.6 compared to 13.3 mg-GAE/g d.w.), total antioxidant activity (26.1 compared to 18.1 mg-GAE/g d.w.) and radical scavenging activity (0.24 compared to 0.18 mcM TE/g d.w.). Monosaccharides concentration in parsnip roots increased from 6.5-8.0 to 36.2-42.5 g/100 g d.w., the latter range including the value relevant to the processed garlic (37.4 g/100 g d.w.). Parsnip roots showed concurrent monosaccharides increase and disaccharides decrease (from 33.75-37.2 to 1.25-6.72 g/100 g), whereas garlic displayed the enhancement of both mono- and disaccharide biosynthesis. Total acidity level in processed parsnip also increased by 3 to 5 times and was highly correlated with monosaccharides content (r = 0.99 at P ≤ 0.01). Thanks to its higher mineral content, 'black parsnip' proved to be suitable for quick energy and antioxidant replenishment after strong physical and/or oxidant stress. [ABSTRACT FROM AUTHOR]

Spanish wine vinegars belonging to Vinagre de Montilla-Moriles protected designation of origin (PDO) must satisfy some chemical characteristics. These characteristics are mainly responsible of their high and exceptional quality. This study assessed the potential of near-infrared spectroscopy (NIRS) as a non-destructive technology for characterizing wine vinegars belonging to this PDO. A total of 107 vinegars were used to predict major chemical quality parameters (volumic mass, reducing sugars, total acidity and pH) using a scanning monochromator (spectral range 400–2500 nm) with the spinning module, working in transflectance mode. The models developed showed values for the coefficient of regression for cross-validation between 0.95 and 0.99 for volumic mass, reducing sugars and total acidity. Therefore, the results confirm that NIRS technology combined with linear regression strategies such as the modified partial least squares (MPLS) regression can indeed respond to the needs of the vinegar cellars and help them to measure the commonest chemical quality parameters of wine vinegars belonging to Vinagre de Montilla-Moriles (PDO), especially in the case of vinegars with different sugar contents (dry, semi-sweet, sweet and balsamic). However, the number of vinegars as well as their variability should be increased in order to obtain more robust models. [ABSTRACT FROM AUTHOR]

The modern fish processing industry of the Russian Federation sets the task of increasing the efficiency of the use and development of the resource potential of the fishery complex by means of aquaculture and mariculture development, including sturgeon fish breeding. In this case, complex processing through the rational use of by-products of fish and hydrobiont. In Russia, China, the EU and other countries, most fish processing enterprises do not rationally use by-products of fish cutting, which leads to violation of environmental safety (waste deposits are littered with waste from the fishing industry). The article discusses the prospects of using alternative plant materials in the diet of sturgeon fish, presents the recipes for full extruded compound feed for this group of organisms, the quality indicators of compound feed for sturgeon. A comprehensive assessment of the quality of compound feed products was obtained according to the physicochemical and structural indicators of compound feed. The optimal terms and conditions of storage of the obtained feed were found. Based on the performed tests, it was concluded that it is advisable to use raw materials of plant origin in the composition of compound feed, which contributes to the growth of the live weight of fish, leads to the replacement of the costly components of the compound feed with cheaper raw materials of plant origin, provided that the nutritional value is not reduced, and the period and conditions of storage meet the existing requirements. [ABSTRACT FROM AUTHOR]

This study is part of the extended research focused on the identification of local fruit varieties, on their nutraceutical properties in order to be promoted on the market both as fresh fruits or processed products with added value. Among the South-East Transylvanian fruits, the old apple varieties Jonathan and Belle of Boskoop are cultivated in traditional orchards of Bran-Zărnești area. This article aims to present the results of a detailed analysis of the physical and biochemical transformations undergone in controlled atmosphere storage by the two apple varieties. Fruits were harvested from a traditional orchard from 40-50 years old trees, planted at 15 x 15 meters. The soil was maintained covered with multispecies grass and the vegetation was mown twice a year for hay production. Fruits were stored in controlled atmosphere cells of 1m3 capacity and determinations were done on monthly bases. Dry matter content, total soluble sugars and total acidity were significantly different at the two varieties. Similar values for the ascorbic acid content were registered. Belle of Boskoop had a low storage life and correlations between parameters were detailed. [ABSTRACT FROM AUTHOR]

Thermometric titration is an enthalpimetric technique of analysis that uses the enthalpy variation of a reaction to determine the equivalence point of a titration for quantification of the analyte. One of the advantages of this technique is that it does not require sample preparation, such as digestion; it only needs to weigh the sample and add auxiliary reagents. Based on this technique, the aim of this work was to develop automated equipment for thermometric titration, using a contactless infrared temperature sensor. The equipment was manufactured using the concept of additive manufacturing. A Raspberry Pi microcomputer was used to interpret the signal from the temperature sensor and to control a micropump used to dispense titrant at a rate selected by the user. Components were designed using computer-aided design (CAD) software and printed on a fused deposition material printer. For evaluation of the equipment, tests were performed using neutralization and precipitation reactions, measuring the total acidity of vinegars and sodium in sauces. The temperature of reaction was plotted in an enthalpogram, from which the endpoint could be determined. Values of agreement between the method proposed and the reference method ranged from 100 to 104% for total acidity of vinegars and from 96 to 105% for the determination of sodium in sauce. The equipment proved to be technically feasible and of low cost, given that it used alternative and biodegradable materials such as polylactic acid. [ABSTRACT FROM AUTHOR]

To determine the total acidity in freshly squeezed fruit juice, we miniaturized the potentiometric titrations and achieved better accuracy compared with titrations from a conventional pH probe. The improvement was the result of a higher jump in pH at the endpoint due to a reduction in the dilutions of both the titrand and titrant. A conventional pH probe requires more than 50 mL of titrand, which can lead to a 25000‐fold dilution of the titrant when adding the titrant at 2 µL intervals. Conversely, when the volume of the titrand can be reduced to 1 mL, the dilution is only 500‐fold, which results in a higher jump in pH at the endpoint. The concentration of the titrant, NaOH, was optimized by titrating sample solutions containing 25 and 50 mM of citric acid. The addition of 5 M NaOH in intervals of 2 µL led to a more accurate endpoint for both 25 and 50 mM citric acid solutions. Miniaturization of the titration process is advantageous in terms of portability, accuracy, and in requiring less consumption of a sample, thereby simplifying the process of repeat measurements that are helpful in evaluating the precision of analytical results. Practical samples of squeezed fruit juices were titrated via three methods that showed no significant differences: classic titrimetry with an indicator, conventional potentiometry, and miniaturized potentiometry. This process would be effective for use in the field and in developing countries. Practical Application: The total acidity of fruits and fruit juices is an important indicator of quality and is generally expressed in terms of the citric acid content. However, a standard potentiometric titration requires a large sample volume, which makes it difficult to assess dispersion of the acidity for individual fruits. The results of this study indicate that the use of miniaturized potentiometric titration could benefit food chemistry in many developing countries in addition to opening new fields of food chemistry such as on‐site quality control of citrus fruit and evaluation of variations in quality. [ABSTRACT FROM AUTHOR]

The optimal balance between sugar and acidity is an essential criterion to elaborate equilibrated and stable wines. The aim of this study was to locate quantitative trait loci (QTLs) for these traits using an F1 population derived from Monastrell and Syrah wine cultivars. Several parameters related to acidity were evaluated during six consecutive years by measuring total soluble solids, total acidity, malic acid, and tartaric acid. Three genetic maps were developed using 104 SSR (simple sequence repeat) and 146 SNP (single-nucleotide polymorphism) markers. The consensus map covered 1174 cM with 238 markers assembled in 19 linkage groups (LGs). Significant QTLs at the genome-wide level were detected, and, although they exhibited a large degree of instability from year to year, QTLs for the ratio of soluble solids to acidity (LG2) and malic acid (LG8) and the ratio of tartaric to malic acid (LG8) were stable in at least 2 years. Several annotated genes involved in sugar and acidity pathways co-located with the confidence intervals of these QTLs and are proposed as putative candidate genes for future studies of these traits. [ABSTRACT FROM AUTHOR]

Grape maturation is a very complex biochemical process which influences wine quality. During maturation, grapes accumulates the sugars content, polyphenols, flavors, nitrogenous compounds, mineral substances, enzymes, vitamins, and other chemical compounds that participate in the formation of the wine quality. Grape maturation is strongly influenced by climatic conditions, so the quality of raw materials for wine varies widely from one year to another, from one vineyard to another. The aim of the present work is o evaluate the effects of pedo climatic influence of the year 2017 on grape maturation and quality parameters for 3 red cultivars in Valea Călugărească vineyard. For this purpose, three grapes cultivars: Cabernet Sauvignon, Merlot and Fetească neagră were analised from characteristics such us : sugar content, total acidity, 1000 grain weight, glucoacidimetric index. The experimental measurements were conducted during august-september of 2017 year. The research established the relation between the heliothermal regime of those year and quality indicators of the raw material for obtaining a good technological, phenolic and aromatic maturation for a superior quality of red wine. [ABSTRACT FROM AUTHOR]

We investigated the effect on tangerine of new generation plant growth regulators. The use of drugs in the period of fruit ripening has led to increased 2.0 - 3.7 times abscisic acid (AA) and 1.9 - 4.7% of Indole-acetic acid (IAA) acid in the leaves. Studies have shown that Indole-acetic acid and abscisic acid beginning of a sharp accumulation of their hormones coincides with action of stress factors and growth dormancy period. The use of the regulators had an impact not only on their content in leaves but also on fruit quality. For example, treatment Indole-acetic acid and Obstaktin led to an increase in the fruit of vitamin C. After treatments with plant growth regulators has been a significant decline in the total number of organic acids (up to 2.35% at the option of Melaphen and to 2.50% at Obstaktin, LSD (p ≤0.05) = 0.06). By reducing the content in the fruits of organic acids to all variants increased the sugar-acid index. After each spraying tangerine on the treatment options plant growth regulators has been a significant increase the dry matter. Thus, the positive effect of plant growth regulators on all the quality characteristics of tangerine was shown. In the summer period, the treatment by regulators may have a protective effect, increases the content in plants the content of Indole-acetic acid. The plant growth regulators of new generation have a positive effect on quality of dwarf tangerine. Given that the plants of tangerine in the subtropical zone of Russia each summer have to drought and are losing not only in yield, fruit quality too, new regulators may exert a protective effect, because increases the content in plants is Indole-acetic acid, which activates gene expression of drought resistance. [ABSTRACT FROM AUTHOR]

Copyright of Revista Ceres is the property of Revista Ceres and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: The present research work was designed to investigate gastro protective potentials of methanol extract of Tephrosia calophylla. Methods: The aerial parts of Tephrosia calophylla were dried under shade, powdered and deffated with petroleum ether and then marc left over was subjected to methanol extraction using soxhlet apparatus. Antiulcer activity of methanol extract was determined against stress induced and aspirin induced ulcers in experimental animal models. The total number of ulcers formed, ulcer index, percentage inhibition, ulcerated area, protected area, pH and Total acidity were parameters in the study. Results: Methanol extract of Tephrosia calophylla have significantly reduced the total number of ulcers formed, ulcer index, ulcerated area and total acidity in therapeutic groups compare to vehicle control and there by significantly increased percentage inhibition of ulcers and protected area which was evident by significant rise in pH of gastric content. The effect of extracts was dose dependent and results were comparable to that of standard drug omeprazole. Conclusion: The results obtained from the present work suggest that the methanol extract of Tephrosia calophylla possess significant antiulcer potentials against experimentally induced ulcers in albino rats. [ABSTRACT FROM AUTHOR]

Summary: In recent years, yellow commercial tomatoes have attracted great interest from consumers. The goal of this work was to characterise the parameters of three yellow genotypes that affect the fruit quality, in comparison with those of a red fruit genotype. Compared to the other genotypes, the GiaGiù ecotype was characterised as having the highest titratable acidity, organic acids content and pectin content before and after a thermal treatment simulating industrial pasteurisation. Most of the analysed parameters influence the taste and aroma of fresh fruit and processed products, particularly the high glutamic acid content measured in the GiaGiù ecotype. This genotype was also distinctive for its higher pectin content, which influences the texture. These features might allow the development of new food products that require a specific viscosity, such as sauces and ketchup. Interestingly, the beneficial properties of GiaGiù were preserved after thermal processing. [ABSTRACT FROM AUTHOR]

Background and Aims Global warming is shifting vine phenology, compressing harvests and altering the balance of fruit traits relevant to wine. Our aim was to test late pruning as a tool to delay maturity and to assess carry-over effects from repeated late pruning on phenology, yield components, dynamics of leaf area and berry traits of Shiraz grown in the Barossa Valley of Australia. Methods and Results A trial was established in a commercial vineyard comparing three pruning times during four consecutive seasons: (i) winter (Control), (ii) budburst and (iii) 2-3 leaves emerged. Compared with the Control, TSS in berries of vines pruned at 2-3 leaves reached 12°Be 7 days later in the first three seasons, and 14 days later in the last season; the budburst treatment was intermediate between that of winter and of 2-3 leaves. Yield was unchanged by late pruning in three seasons and increased in one. Leaf area index at harvest in 2-3 leaves was greater or similar than in the Control. Late pruning shifted the onset of anthocyanin accumulation against TSS, increasing the anthocyanin concentration and the anthocyanin-to-sugar ratio in two seasons. Conclusion Late pruning delayed maturity with neutral or positive effects for yield and berry traits. Carry-over effects on phenology, yield, leaf area and berry traits were negligible. Significance of the Study In a context of global warming, delaying pruning to 2-3 leaves can effectively spread the harvest and partially restore the anthocyanin : sugar ratio with no penalty for yield in Barossa Valley Shiraz. [ABSTRACT FROM AUTHOR]

The frozen bell pepper represents a canned option that is easily used for the preparation of various meals and its storage into the domestic freezers is easy occupying a relatively reduced space. During the technological process, some physical-chemical changes appear that determine a decrease of its nutritive value. These changes refer especially to the content in vitamin C that is reduced during blanching, freezing and storage. [ABSTRACT FROM AUTHOR]

Copyright of Acta Agronómica is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Comunicata Scientiae is the property of Comunicata Scientiae and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Traditional Balsamic Vinegar of Modena (TBVM) is a product of Modena district (Emilia Romagna, Italy), well known, and largely appreciated worldwide. During the ageing of homemade TBVM, the concentration of solute produces an increase in density (mainly owing to the evaporation of water), the balance between sweet and acidic tastes, and the formation of dark brown colour. This paper considers 20 samples of homemade TBVM supplied by private owners of Modena district. Since about 20 years, undesirable effects of crystallization of homemade TBVM are becoming common during the period of settling in the wooden barrels, and after the ageing period in the bottles. Although the process to control crystallization of wine is optimized, in the case of homemade TBVM a protocol to control the crystallization during ageing has not been clearly defined yet. X-ray powder diffraction (XRPD), a common technique used in mineralogy and inorganic chemistry, provided an unambiguous identification of crystal by-products in TBVM. XRPD patterns of ABTM_extra 1, ABTM_extra 2, ABTM_extra 3, and ABTM_trad 1 show the presence of glucose crystals in the bottom of the bottles. XRDP analyses suggest that the glucose deposit can primarily related to the high concentration of the starting cooked must, which determines the imbalance of glucose/fructose ratio and the growth of glucose crystals during ageing. Refractive and titration analyses in ABTM_extra 1, ABTM_extra 2, ABTM_extra 3, and ABTM_trad 1 showed that sugar content and total acidity are >72°Brix and ≤6 g/L, respectively. These results can be ascribed to the high concentration of starting cooked grape must, evaporation of water during ageing, and ageing time. This paper describes the relationships between the sugar content, total acidity (volatile and non-volatile acidity), and crystal by-products during TBVM ageing to suggest the best practice for controlling or eliminating the crystallization. Moreover, this paper shows that the R ratio (°Brix/total acidity) is a good reference parameter to control crystallization in homemade TBVM during ageing. [ABSTRACT FROM AUTHOR]

The feasibility of rapid simultaneous analysis of soluble solid content (SSC), PH, total acidity, and total ester content in apple wine by Fourier transform near-infrared (FT-NIR) spectroscopy together with partial least squares (PLS) models was studied in this work. A set of 380 apple wine samples were scanned in a quartz cuvette with a 1-mm path length in the NIR region (4,000-12,000 cm) in transmission mode. Calibration models were established by PLS with full cross-validation. The NIR spectra were pretreated with different methods, and the effective wave number range together with the number of PLS factors used in the model calibration was optimized. The optimal models yielded the determination coefficients of 0.91, 0.93, 0.98, and 0.92 and the root mean standard error of prediction (RMSEP) of 0.601, 0.077, 0.021, and 0.096 for SSC, pH, total acidity, and total ester content, respectively. This work demonstrated that NIR spectroscopy was a rapid and convenient technique for analyzing and predicting SSC, pH, total acidity, and total ester content simultaneously during apple wine fermentation process. [ABSTRACT FROM AUTHOR]

Presently, there is no information available about the effect of bunch compactness and berry thinning methods on wine grape quality and sensory attributes of wine in the 'Monastrell' cultivar. Thus, the main aim of the present study was to determine the influence of bunch compactness and two berry thinning methods, which consisted of the reduction of 25% and 50% of the number of berries in each bunch, on wine grape quality and organoleptic quality of wine in this cultivar. Non-compact bunches and both berry thinning methods showed a significant reduction in total yield, bunch compactness, and bunch fresh mass compared with compact and control ones, respectively. However, these methods, especially the 50% one, significantly increased the content of total soluble solids and total phenolics. Furthermore, both berry thinning methods promoted the increase in total anthocyanins concentration in berries, as well as the hydrophilic total antioxidant activity. Berry thinning methods led to wines with greater sensory descriptors, such as fruity (odor and flavor), sour, sweet, aftertaste, and color, and were preferred by consumers. Finally, 50% berry thinning is the most useful tool to decrease bunch compactness and improve the overall quality of berries and sensory attributes of wines. [ABSTRACT FROM AUTHOR]

Current therapies to treat gastroesophageal reflux disease (GERD), peptic ulcer disease (PUD), and other acid-related diseases either prevent stimulation of the parietal cell (H-receptor antagonists) or inhibit gastric H/K-ATPase (proton pump inhibitors). The inhibition of acid production by proton pump inhibitors (PPI's) provides more effective relief of symptoms and healing. A series of novel 4-substituted-2-(1 H-benzimidazol-2-yl)methylsulfinylpyrimidines were synthesized as target compounds and antiulcer activity was done using parameters like total acidity, pH, and total gastric acid volume by pylorus ligation method on Wistar rats. Three different dose levels were employed for testings. The target compounds 4-substituted-2-(1 H-benzimidazol-2-yl)methylsulfinylpyrimidines were effective for ulcer treatment and among them compounds 10c, 10d, 8b, and 8c exhibited potent antisecretory activity. Overall, compounds 10c, 10d, 8b, and 8c can be looked upon as potential leads for further development and investigations. [ABSTRACT FROM AUTHOR]