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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]

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

Traditionally, the acidity of paper-based relics was determined by an extraction method and using a pH meter. This method could not obtain the total acidity of the paper-based relics because it only detected the concentration of free protons in the aqueous soaking solution. To overcome this defect, a new method for determining the total acidity of paper-based relics has been established by using quaternary alloy quantum dots. The quantum dots, CdZnSeS, modified by p-Aminothiophenol (pATP) were prepared, and their composition and structure were characterized. The fluorescence behavior of prepared quantum dots with acidity was investigated. The following results were obtained. The fluorescence of CdZnSeS-pATP quantum dots could decrease with increases in acidity because pATP dissociated from the surfaces of the quantum dots due to protons or undissociated weak acids. Based on this feature, a method for determining the acidity of paper-based relics was constructed, and this method was used to evaluate the acidity of actual paper-based relics. Obviously, for a given paper sample, since both free protons and bound protons can be determined by this method, the acidity measured by this method is more reasonable than that by pH meter.

The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total acidity and total lipids were measured. Subsequently, the composition of total lipids after esterification and gas chromatography analysis coupled to high resolution mass spectrometry (GC-MS) was established. Quality cup test considering the following attributes: fragrance/aroma, taste, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, quality and note, were performed. No statistically significant difference (p 0.05) was found in the evaluated attributes at the quality cup test at different altitudinal range.

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]

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]

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]

Introduction: Green pruning or summer pruning completes winter pruning, and it is conducted during the growing season. The purpose of green pruning is to maximize yield of high quality grapes. Green pruning in fruit trees improves light penetration and increases the quality of fruits. The objectives of this research were to determine the influence of green pruning on fruit quantitative and qualitative attributes in grapevine cultivar 'keshmeshi'. Materials and Methods: The present research was undertaken in Shirvan, Northern Khorasan province. The vines were highly uniform, 17 years old and all had equal vegetative growth strength.The planting distances were 3 × 3 m. The present study was conducted on cultivar 'Keshmeshi' that is considered to be one of the best grapevine cultivars mostly used for raisin production as well as table fresh fruits. In order to evaluate the effect of green pruning on different quantitative and qualitative attributes of fruits in cultivar "keshmeshi", the experiment was carried out in two way randomized complete block design with 12 treatments and three replications. Vines were pruned three times including full bloom, two weeks after full bloom and veraison (eight weeks after full bloom). Pruning was carried out in three levels including tipping after two, four or six nodes above the final cluster. The characteristics studied were cluster weight, berry weight, cluster length and width, berry length and width, number of cluster and berry, vine yield, leaf area, soluble solid, total acidity, pH, berry color, berry sunscald and number of shot berry. The SAS software (SAS, version 9.1) was used for statistical analysis of the recorded data. The mean comparison was performed based on Duncan's multiple range tests at %5 and %1 levels. Results and Discussion: The results of this study indicate that the severity of green pruning has no significant effect on the number and width of berries. This treatment also had no significant effect on the number of cluster. However, there were some significant effects on the TSS (P < 0.05) and on other attributes at P< 0.01.The time of green pruning had some significant effects on almost all attributes at P< 0.01 and on cluster weight, pH and berry color at P < 0.05; but it showed no significant effect on the number of clusters, TSS and TA. The results showed the reciprocal effect of treatments had a significant impact on the length and width of clusters and the length of berries, weight of clusters and berries, number of berries and shotberries, leaf area and pH (P < 0.01). The reciprocal effect of treatments caused a significant effect on the TSS and berry color at P< 0.05; but it showed no significant effect on yield, number of clusters, TAand the percentage of sunburn. The maximum length of clusters (31.47 cm) and berries (16.80 mm), width of cluster (12.98 cm), weight of cluster (344.33 g) and berry (1.85 g), number of berries/cluster (233.53) and leaf area (193.20 cm2) was observed following six-nodes pruning at verasion stage compared to other treatments. The treatment of two and four nodes at full bloom and two weeks after that, reduced the leaf area and also the rate of photosynthesis, and the amount of carbohydrates will be decreased. Subsequently yield component will be decreased. Conclusion: According to the result of this study, green pruning improved fruit juice quality and increased grapevine yield. Six-nodes-pruning at verasion stage did not have any negative influence on yield compared to other treatments and increased the fruit quality compared to control. Two and four-nodes-pruning in full bloom decreased the yield components but increased soluble solid, pH and improved berry color.

This study analysed some physicochemical and quality parameters of 176 royal jelly (RJ) samples from different regions of Türkiye, collected over different years and seasons. According to the obtained results, the moisture percentage varied between 47.36 % and 69.58 %, with no statistically significant differences seen across various seasons and areas (p>0.05). The average value of 10-hydroxy-2-decenoic acid (10-HDA), which varies according to factors such as season, region, and year, was determined to be 2.32 %. It was also seen that this value was close to the international standard. The values of total acidity ranged from 28-58 mL 1 N NaOH/100 g. Furthermore, statistical significance (p<0.001) was observed for the year-region interaction in relation to 10-HDA and total acidity. The pH measurement results for all samples confirmed the acidic nature of the samples and resulted in a range between 3.45 and 3.80. And the pH variability was also found to be statistically significant for years (p=0.002) and regions (p=0.011). Finally, the correlation analysis between moisture (%), 10-HDA (%), total acidity, and pH revealed no statistically significant or strong differences. This comprehensive study, supported by statistical analyses, is thought to be a useful reference for future research on RJ., (© 2023 Wiley-VHCA AG, Zurich, Switzerland.)

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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]

[Display omitted] • XGaO y /meso-HZSM-5 catalysts with different GaO y loading (X, wt%) were prepared. • BTX was produced by coaromatization of methane and propane. • Total acidity showed a volcano-shaped trend with respect to gallium oxide loading. • BTX yield showed a volcano-shaped trend with respect to gallium oxide loading. • BTX yield increased with increasing total acidity of the catalysts. 2 wt% GaO y catalysts supported on mesoporous HZSM-5 and microporous HZSM-5 (denoted as 2GaO y /meso-HZSM-5 and 2GaO y /micro-HZSM-5, respectively) were prepared for use in the BTX (benzene, toluene, and xylene) production by coaromatization of methane and propane. It was revealed that 2GaO y /meso-HZSM-5 catalyst showed higher reactant conversion and initial BTX yield than 2GaO y /micro-HZSM-5 catalyst due to the enhanced mass transfer through 2GaO y /meso-HZSM-5 catalyst. On the basis of this result, a series of XGaO y /meso-HZSM-5 (X = 0.5, 1, 2, 4, and 6) catalysts with different gallium oxide loading (X, wt%) were prepared for BTX production by coaromatization of methane and propane. The effect of gallium oxide loading on the acid properties and catalytic activities of XGaO y /meso-HZSM-5 catalysts was investigated. It was found that total acidity of the catalysts served as a crucial factor determining the catalytic performance in the BTX production. Conversion of reactants and initial BTX yield increased with increasing total acidity of the catalysts. Among the catalysts tested, 2GaO y /meso-HZSM-5 catalyst with the largest total acidity showed the best catalytic performance in the BTX production. Thus, an optimal gallium oxide loading of XGaO y /meso-HZSM-5 catalysts was required for maximum production of BTX by coaromatization of methane and propane. [ABSTRACT FROM AUTHOR]

A novel method for correction of unknown unspecific (additive) interferences was developed in sequential injection analysis (SIA) using a Lab on Valve module (LOV) with spectrophotometric detection. The method implements a novel idea to calibrate by the standard addition method in several different chemical conditions created in such a way to measure different signal for an analyte and unchanged signal for interferents causing additive effect. This approach, being an enhancement of the H-point standard addition method (HPSAM), enables to quantify unbiased concentration of an analyte in the presence of unknown interferences. The method was tested on the example of the determination of ascorbic acid in soft drinks and juices basing on reduction of Fe(III) to Fe(II) and reaction of the latter with o-phenanthroline to the ferroin complex absorbing at 512.0 nm. The analytical utility of the method has been verified and confirmed by the spectrophotometric determination of total acidity in rose and red wines in the presence of bromothymol blue absorbing at 616.0 nm. Calibration solutions were prepared automatically in the designed flow system. Ascorbic acid was determined with LOD of 1.4 mg L −1 and LOQ of 4.2 mg L −1 within linear working range up to 80 mg L −1 , while in case of the determination of total acidity the values of 4.2, 11.8 and 100, respectively, were obtained. A sample was consumed in volumes of 400 and 1000 µL in both cases. The analyses are simple, “green”, and non-expensive. The developed method is readily applicable to analysis of real samples of complex unknown matrices and adaptable to different analytical methods. [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]

The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var. caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m. a. s. l., in the Huila department of Colombia were determined. The samples were collected in July of 2012. pH, total acidity and total lipids were measured. Subsequently, the composition of total lipids after esterification and gas chromatography analysis coupled to high resolution mass spectrometry (GC-MS) was established. Quality cup test considering the following attributes: fragrance/aroma, taste, residual flavor, acidity, body, uniformity, balance, clean cup, sweetness, quality and note, were performed. No statistically significant difference (p <0.05) in pH, titratable acidity, total time of roasting and cracking time was determined. Significant difference was found in% humidity range: 1300-1400 m relative to the ranges: 1400-1600 and 1600-800 meters. As for the major compounds are predominantly: stigmasterol, sitosterol, 4-methylpentanamide and 2- (2-hydroxyphenyl) buta-1,3-diene, in the altitudinal ranges evaluated. No significant difference (p>0.05) was found in the evaluated attributes at the quality cup test at different altitudinal range. [ABSTRACT FROM AUTHOR]

The inability of refineries in some nations globally to produce kerosene locally as an aviation fuel is due to its acidity. In this study the viability of selected alkaline rich ash materials (e.g. cocoa husk, cassava peels, etc.) readily obtainable in tropical nations were examined for their ability to remove the acids. Fresh acidic kerosene samples were equilibrated with different ashes in predetermined ratios, filtered and characterized alongside with non-treated reference samples. Results revealed that the physicochemical properties of non-treated and treated kerosene remained the same except for conductivity, total acidity and micro-separation. The total acidity was reduced to a lowest limit than 0.015 mg KOH/g required. Treatment studies with specific masses of ashes and kerosene reduced acidity to approximately 0.00 mg KOH/g. Overall these alkaline source materials should be seen as a promising and alternative option in the systematic reduction of acidity in kerosene for aviation use. [ABSTRACT FROM AUTHOR]

Introduction: Glycine max L. with Drakshasava, widely used by traditional healers as a formulation for the treatment of peptic ulcer in rural northern Karnataka in India, appears to be effective as assessed by patients and in our previously published research work of traditionally used formulation. Aim: The present study was undertaken to evaluate the safety and efficacy of the overnight water soaked G. max grains. This is one of the components of traditional formulation. The study, approved by Institutional Animal Ethics Committee was carried out in male Wistar rats after assessing its toxicity in mice. Materials and Methods: Four groups of rats (n = 6 in each group) were treated with aspirin 200 mg/kg oral. In addition to aspirin control group received normal saline, standard group received 20 mg/kg omeprazole and 3 rd and 4 th group received G. max 250 and 500 mg/kg, respectively. All treatments were administered orally every 24 h for 7 days. After 24 hours fasting, on the 8 th day stomach contents were aspirated under anesthesia to estimate free and total acidity. Stomachs were opened along the greater curvature to calculate ulcer index and subjected to histopathology studies. Statistics: The results were analyzed by one-way analysis of variance followed-by Dunnett′s post hoc test. P ≤0.05 was considered as significant. Results: The severity of aspirin induced ulceration was found significantly (P < 0.05) decreased in test groups compared with the control group. Free and total acidity was significantly reduced in 500 mg/kg treated group, compared with the control group and was inferior to omeprazole treated group. Conclusion: The grain of G. max was found to be effective against aspirin induced ulcers.

Aluminium toxicity has been recognized as one of the most common causes of reduced grape yields in vineyard acid soils. The main aim of this study was to evaluate the effect of two liming materials, i.e. dolomitic lime and sugar foam, on a vineyard cultivated in an acid soil. The effects were studied in two soil layers (0-30 and 30-60 cm), as well as on leaf nutrient contents, must quality properties and grape yield, in an agricultural soil dedicated to Vitis vinifera L. cv. ‘Mencía’ cultivation. Data management and analysis were performed using analysis of variance (ANOVA). As liming material, sugar foam was more efficient than dolomitic limestone because sugar foam promoted the highest decrease in soil acidity properties at the same calcium carbonate equivalent dose. However, potassium contents in vines organs, including leaves and berries, seemed to decrease as a consequence of liming, with a concomitant increase in must total acidity. Soil available phosphorus also decreased as a consequence of liming, especially with sugar foam, though no effects were observed in plants. For these reasons fertilization of this soil with K and P is recommended along with liming. Grape yields in limed soils increased, although non-significantly, by 30%. This research has therefore provided an important opportunity to advance in our understanding of the effects of liming on grape quality and production in acid soils.

Nitrogen fertilization is one of the common farming practices in vine production which may affect the increase in vegetative mass of vine and grape yield, but also the dynamics of maturation related primaryly to differences in the concentrations of sugar, total acidity, and content of organic acids in grapes. The experiment was conducted in 2006 – 2007 years on cultivars Chardonnay, Riesling and Italian Riesling, with three different intensities of nitrogen fertilization 23 kg, 70 kg and 117 kg N/ha. The concentrations of sugar, malic and citric acid have not been changed due to nitrogen fertilization. Differences were observed in the Riesling grapes from 2006th year with 23 kg and 70 kg N/ha fertilization, and in the Chardonnay grapes with 117 kg N / ha fertilization.

Conduziu- se este trabalho, com o objetivo de avaliar a qualidade do suco de maracujá-amarelo (Passiflora edulis Sims. f. flavicarpa Degener) com diferentes pontos de colheita e, após o completo amadurecimento em câmara de armazenamento, visando à comercialização in natura ou a industrialização. Foram determinados os teores de acidez titulável, ácido ascórbico, sólidos solúveis, açúcares redutores e não-redutores e o valor de pH. As médias foram comparadas quanto ao intervalo de confiança com 5 % de significância e 10 % de desvio em torno da média amostral de população infinita. Os resultados mostraram que o ponto adequado para a colheita dos maracujás-amarelos da safra de inverno foi identificado quando pelo menos 30,7 % da superfície da casca estavam amareladas. Nesse ponto, eles apresentaram características químicas adequadas para o consumo in natura ou para sustentar o processo fisiológico de amadurecimento do fruto durante o armazenamento.This work had as an objective to evaluate the quality of yellow passion fruit juice (Passiflora edulis Sims. f. flavicarpa Degener) in different harvest points and after complete ripening in a storage chamber, intended for natural consumption or sales of derived products. We determined the levels of titratable acidity, ascorbic acidy, soluble solids, reducer and non-reducer sugars and pH value. The averages were compared regarding confidence intervals with a 5% significance and 10 % deviation around the sampling average of infinite population. The results showed that an adequate harvest point of the yellow passion fruits from the winter season was identified when at least 30.7% of the peel surface was yellowish. At this point they presented appropriated chemical characteristics for consumption in natura or to support the physiological ripening process during storage.

The aim of this research was to evaluate aspects related to flowering, fruiting and quality of 'Italia' grape produced under different irrigation and fertilization. The experiment was performed from October, 2014 to February, 2015, in a production area of 0.50 ha at IFSERTÃO-PE, in Petrolina-PE, Brazil. The experiment was carried out in a randomized blocks design, with a split block scheme, with four irrigation treatments (plots), four fertilizer treatments (subplots) and four repetitions. The plots consisted of the multiplying factors, 0.75 (L1); 1.00 (L2); 1.25 (L3) and 1.50 (L4), of the recommended crop coefficients (Kc) by Embrapa Semi-Arid for the 'Italia' grapevine. The subplots were composed by the factors 1.00 (AD1), 0.75 (AD2), 0.50 (AD3) and 0.25 (AD4) of the recommended fertilization with an BIOSON as organic product (commercial name). It was observed that the reduction in water depth provided greater number of buds per branch and a larger number of clusters per plant. The highest yields were obtained with lower irrigation depths and 50% and 65% of the recommended fertilization. The highest soluble solids of the fruit were achieved using the 75% of irrigation Kc and 25% of recommended mineral fertilization. The lower total acidity values were obtained with the Kc multiplication factors that were lower than 1.04 and higher than 1.22. [ABSTRACT FROM AUTHOR]

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In soils of tropical climate regions the high acidity and the presence of exchangeable aluminum (Al3+), associated to low fertility, are the main restrainting factors for agricultural production. A laboratory experiment was conducted using 26 soils of different Brazilian regions, to investigate soil acidity components, giving emphasis to Al and their relations with chemical properties. The pH correlated positively with P, Ca, Mg, K, BS, CEC and V% values, and negatively with Al saturation. The Al3+ was the predominant exchangeable cation in 32% of the soils with pH below 5.6. The KCl titratable H+ represents the hydroxi-Al(OH)x complex with low stability and the Wolf-Morgan extracted Al corresponds to the exchangeable + non-exchangeable Al species. The Al3+ and low stability hydroxi-Al decreased quickly with increasing pH up to 5.5. The non-exchangeable Al increased up to pH 4.5, then decreased to pH 5.5 and had a small increment from 7.0 to 7.5.

Aims: Soil acidity decreases soil fertility and grapevine growth. Aluminum toxicity has been recognized as one of the most common causes of reduced grape yields in acid vineyard soils. The main aim of this study was to evaluate the effect of two liming materials, i.e. dolomitic lime and sugar foam, on a vineyard cultivated in an acid soil. Methods and results: The effects were studied in two soil layers (0-30 and 30-60 cm), as well as on leaf nutrient contents, grape yield, and must and wine quality properties, in a vineyard dedicated to Vitis vinifera L. cv. Mencía cultivation. The data management and analysis were carried out using ANOVA. Conclusion: Sugar foam was more efficient than dolomitic limestone as liming material since it induced the highest decrease in soil acidity properties at the same calcium carbonate equivalent dose. Effects of liming on leaf nutrient contents, grape yield, and must and wine quality properties were barely observed. Significance and impact of the study: Until recently, little was known about the effects of liming on both vine nutritional status and must/wine quality properties. Thus, this research fills an important knowledge gap.

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]