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This article from Linux Format provides a tutorial on using OpenSCAD, a 3D modeling software, to improve 3D models and create practical objects. The tutorial covers topics such as downloading and installing OpenSCAD, creating basic shapes like spheres and cubes, subtracting objects, moving objects, and adding color to geometry. The article emphasizes the practical applications of OpenSCAD, particularly in real estate renovations and 3D printing. It also suggests further resources for learning about OpenSCAD. [Extracted from the article]

A study conducted by the Russian Academy of Sciences in Novosibirsk focused on reducing cold-induced sweetening in potatoes by targeting the potato vacuolar invertase 1 gene. By using Cas9/gRNA-mediated mutagenesis, researchers were able to create mutant potato lines with reduced glucose and fructose levels, resulting in lighter chip color. This research demonstrates the potential for CIS resistance in potato cultivars through targeted gene knockout. The study was funded by various organizations and has been peer-reviewed. [Extracted from the article]

A report from Hebei Agricultural University in Baoding, China discusses a study on the detection of rot in stored potatoes using hyperspectral imaging. The researchers collected spectral data on different storage days and used two-dimensional correlation spectroscopy to map the data. They established quantitative analysis models for various indicators and found that visual analysis of hyperspectral images effectively revealed the distribution of these indicators. The study provides insights into the identification and monitoring of rot progression in stored potatoes. [Extracted from the article]

New research from Jiangsu Normal University in China explores the potential use of a strain of Bacillus altitudinis, called P32-3, as a biocontrol agent to prevent sweet potato black rot. Sweet potato black rot is a postharvest disease caused by the pathogenic fungus Ceratocystis fimbriata, which produces toxins that can be harmful to humans. The study found that strain P32-3 inhibited the growth and development of C. fimbriata and protected sweet potato storage roots from infection. The research provides a theoretical basis for future investigations into the use of strain P32-3 to protect sweet potatoes against black rot during the postharvest stage. [Extracted from the article]

Keywords: Food Research; Food Science EN Food Research Food Science 212 212 1 06/19/23 20230622 NES 230622 2023 JUN 22 (NewsRx) -- By a News Reporter-Staff News Editor at Food Weekly News -- A new study on food science is now available. Keywords for this news article include: Jiangsu University, Jiangsu, People's Republic of China, Asia, Food Science, Food Research. According to news reporting out of Jiangsu, People's Republic of China, by NewsRx editors, research stated, "Drying is an effective method to reduce potato storage loss. [Extracted from the article]

The article offers information on foods that are not to be stored in refrigerators and provides suggestions for reducing food waste. It is noted that chilling tomatoes below 12°C results in loss of aroma and taste and coffee works as a deodorizer and are not to be stored in fridge. Root vegetables like potatoes, onions and garlic are also better outside the fridge.

A series of studies were conducted to better understand the occurrence and causes of internal necrosis (IN) in 'Covington' sweetpotato (Ipomoea batatas). Assessment of the problem among the industry was done for 2 years and revealed that IN was widespread in commercial storage facilities throughout the state of North Carolina; both incidence and severity were generally low (<10% incidence with minimal severity of symptoms). A few storage rooms had a high percentage of IN with severe storage root symptoms but results were inconsistent across years and among rooms. Preharvest studies with commercially used insecticides did not induce IN, but the harvest aid ethephon consistently induced IN with an incidence higher than 50%. Internal necrosis symptoms were not detectable at harvest, and earliest consistent incidence was observed 6 days after harvest (DAH) during the curing phase. Symptoms became more prevalent and severe at 30 DAH. However, in commercial storage rooms, no relationship was found between IN incidence and postcuring storage temperature or relative humidity (RH) conditions. Sweetpotato storage roots stored in air-tight barrels and exposed to 100 ppm ethylene after curing showed no relationship between the presence of ethylene gas in storage and incidence of IN. Our results indicate that IN incidence of 'Covington' is erratic with no obvious cause among storage rooms and that initiation of IN may occur most frequently during the first week following harvest. [ABSTRACT FROM AUTHOR]

The U.K. government reached a deal to restart fertilizer production hit by a gas crunch, in a bid to ease a shortage of carbon dioxide that's crucial for the food industry. High gas prices forced the fertilizer maker to last week close U.K. plants that make carbon dioxide as a byproduct, threatening to disrupt the country's food supplies almost immediately. Fertilizer output at CF Industries' Billingham and Ince sites provide as much as 60% of Britain's CO2 production. [Extracted from the article]

The article presents questions and answers related to organic gardening including the caution to be taken when venturing into the landscape following ice or snow, the best way to store potatoes over the winter months and the use of bugs to feed the birds.

The article discusses plans of Azerbaijan to stop importing potatoes and to grow enough potatoes both to ensure the needs of the domestic market and for export. It mentions that farmers in Azerbaijan cannot find storage facilities for their products that causes problems in the winter months. It also mentions that entrepreneurs have built special warehouses where potatoes can be stored.

The article highlights American Machine & Foundry (AMF), which announced in April 1955 that it had developed a basic design for food processing equipment capable of preserving grains and stopping potatoes from sprouting while on storage. A small manufacturer of machinery used in tobacco, textile and bakery sectors, AMF was founded by Rufus L. Patterson in 1900 and has since saw sales of 126 million U.S. dollars in 1954, which was lower compared to 1953 sales of 139 million U.S. dollars.

The article offers tips for the daily consumption of vegetables and fruits to obtain vitamin C or folate. Topics discussed include the failure of the processed foods to make at the lower part of the intestines, the reformation of the resistant starch when allowing the cooked potato to cool in the refrigerator, and the importance of eating fiber for individuals who are in low-carbohydrate diets.

The article focuses on several methods of potato storage in the Great Britain. Topics discussed include decline in skin quality among potatoes stored in pits and barns, principles including complete darkness, ventilation and protection from rodent infestation for successful storage by pit or barn, cold storage methods for larger producer wishing to supply potatoes to the supermarket trade, necessity of consideration of storing temperature and name and address of the producer to be put in sack.

The article provides an answer to a question on whether potatoes should be stored in the refrigerator or in the pantry.

The article reports that the novel potato sprout inhibitor SmartBlock developed by AMVAC Chemical Corp. (AMVAC) has received approval from the U.S. Environmental Protection Agency (EPA). Washington State University (WSU) collaborated with AMVAC on the development of SmartBlock which is expected to benefit the potato industry. During tests, the WSU research team found that one application of SmartBlock inhibits sprouting for two to three months.

The article informs about the suppression of gene invertase can help in boosting potato quality by putting an end to cold induced sweetening.

The warm conditions and prolonged periods of high rainfall over the summer of 1997 have been very conducive to the development of potato blight. Not only does an infection reduce yield but its influence continues after harvest, leading to the soft rotting of tubers in store.Keith Mawson describes the process of infection and what can be doneto reduce in-store losses. [ABSTRACT FROM AUTHOR]