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Problems Statement and Purpose. The widespread use of pesticides in agriculture has led to significant environmental pollution and health risks, and it is important to consider the negative effects and explore potential solutions to reduce pesticide pollution and its impact on human health and ecosystems. The purpose of the research is to determine the technogenic and environmental hazards of the use of chemical plant protection products (on the example of copper-containing preparations). Materials and methods of research. To study the scale of use and storage of plant protection products in Ukraine and to identify their anthropogenic and environmental threat, the analysis of statistical data on the volume of purchases and use of pesticides, in particular in the Kharkiv region, was used, Experimental studies and chemical analysis of some types of agricultural products after pesticide treatment were carried out using atomic absorption. Results. The paper reveals the essence of the technogenic and environmental hazard of plant protection products for humans and the environment, analyses the scale of use and storage of plant protection products in Ukraine, in particular in the Kharkiv region; outlines ways to improve the technogenic and environmental safety of plant protection products; shows the hazard of using chemical plant protection products for vegetable products on the example of copper-containing preparations. The volume of accumulation and use of pesticides in Ukraine, including in warehouses in the Kharkiv region, is considered. The number of centralised warehouses has increased. There have been no banned or unusable plant protection chemicals since 2012. The research was conducted using vegetables, in particular green onions. In the green mass that came into direct contact with the preparation based on copper sulphate (CuSO4), the Cu content was found to exceed the MAC for vegetables. In the study of tomatoes and cucumbers, the content of copper in fruits was investigated. It was found that treatment with a preparation containing copper does not affect the Cu content in fruits throughout the experiment, including the day of treatment. The maximum Cu content in tomato fruits on the day of treatment does not exceed the MPC in the experimental and control samples. The increase in the concentration of Cu in the experimental samples compared to the control samples is not statistically significant, since all values were below the MAC for vegetables, which is 5.0 mg/kg. The study revealed a periodic increase in the content of this heavy metal in cucumber and tomato samples taken on the day of treatment compared to control samples. This may be due to the presence of the product on the surface of the treated crop that has not yet been washed off. Conclusions. 1) Vinnytsia, Ternopil, and Khmelnytskyi regions used the most pesticides, while Poltava, Cherkasy, and Sumy regions used less. Kharkiv region had 125 pesticide storage facilities, with 79 in good and 46 in satisfactory condition. 2) Copper-containing pesticides increase copper levels in greenhouse vegetables during growth, with significant peaks on the day of treatment. Green produce exceeded permissible copper levels by up to 6.9 times. 3) The results for early vegetable production in greenhouses can be applied to most agricultural practices in Ukraine.

Cadmium (Cd) and lead (Pb) concentrations were determined in samples of 31 species of vegetables (n = 719) and in vegetable products (n = 17), collected during the period January 2018 to September 2021. These originated from 33 countries, including Serbia. The samples were analysed by inductively coupled plasma – optical emission spectrometry (ICP-OES). Overall, Cd and Pb were found above the limit of detection in 123 (16.7%, n = 736) and 90 (12.2%; n = 736) samples, respectively. According to the former legislation, valid until the end of August 2021, the maximum levels (MLs) of Cd and Pb were exceeded in 1 and 2 samples of vegetables, respectively. Regarding the EU and Serbian legislation which is valid since September 2021 the MLs of Cd and Pb for vegetables were exceeded in 7 samples: Cd in 5 and Pb in 2 samples. In addition, 3 vegetable product samples exceeded the MLs for both cadmium and lead according to both former and current regulations. [ABSTRACT FROM AUTHOR]

Problems Statement and Purpose. The widespread use of pesticides in agriculture has led to significant environmental pollution and health risks, and it is important to consider the negative effects and explore potential solutions to reduce pesticide pollution and its impact on human health and ecosystems. The purpose of the research is to determine the technogenic and environmental hazards of the use of chemical plant protection products (on the example of copper-containing preparations). Materials and methods of research. To study the scale of use and storage of plant protection products in Ukraine and to identify their anthropogenic and environmental threat, the analysis of statistical data on the volume of purchases and use of pesticides, in particular in the Kharkiv region, was used, Experimental studies and chemical analysis of some types of agricultural products after pesticide treatment were carried out using atomic absorption. Results. The paper reveals the essence of the technogenic and environmental hazard of plant protection products for humans and the environment, analyses the scale of use and storage of plant protection products in Ukraine, in particular in the Kharkiv region; outlines ways to improve the technogenic and environmental safety of plant protection products; shows the hazard of using chemical plant protection products for vegetable products on the example of copper-containing preparations. The volume of accumulation and use of pesticides in Ukraine, including in warehouses in the Kharkiv region, is considered. The number of centralised warehouses has increased. There have been no banned or unusable plant protection chemicals since 2012. The research was conducted using vegetables, in particular green onions. In the green mass that came into direct contact with the preparation based on copper sulphate (CuSO4), the Cu content was found to exceed the MAC for vegetables. In the study of tomatoes and cucumbers, the content of copper in fruits was investigated. It was found that treatment with a preparation containing copper does not affect the Cu content in fruits throughout the experiment, including the day of treatment. The maximum Cu content in tomato fruits on the day of treatment does not exceed the MPC in the experimental and control samples. The increase in the concentration of Cu in the experimental samples compared to the control samples is not statistically significant, since all values were below the MAC for vegetables, which is 5.0 mg/kg. The study revealed a periodic increase in the content of this heavy metal in cucumber and tomato samples taken on the day of treatment compared to control samples. This may be due to the presence of the product on the surface of the treated crop that has not yet been washed off. Conclusions. 1) Vinnytsia, Ternopil, and Khmelnytskyi regions used the most pesticides, while Poltava, Cherkasy, and Sumy regions used less. Kharkiv region had 125 pesticide storage facilities, with 79 in good and 46 in satisfactory condition. 2) Copper-containing pesticides increase copper levels in greenhouse vegetables during growth, with significant peaks on the day of treatment. Green produce exceeded permissible copper levels by up to 6.9 times. 3) The results for early vegetable production in greenhouses can be applied to most agricultural practices in Ukraine. [ABSTRACT FROM AUTHOR]

There has been an increased consumer interest and public health emphasis on plant‐based protein foods, resulting in a rise in the availability of highly processed plant‐based analogs. The objectives of this study were to assess the nutritional quality and the price of plant‐based dairy and meat analogs compared to their respective animal‐derived products and to examine the association between processing levels and the nutritional quality among these products. Using a branded food composition database, products in cheese, yogurt, milk, and meat categories were examined (n = 3231). Products were categorized as plant‐based analogs versus animal‐derived products using the ingredient list. Products were examined for their nutrient content, overall nutritional quality using the Food Standards Australia New Zealand nutrient profiling model, price, and processing levels using the NOVA classification. All plant‐based analogs had lower protein and higher total carbohydrate, sugar, and fiber content compared to their respective animal‐derived products. Compared to their respective animal‐derived products, plant‐based milk and meat analogs had lower energy, total fat, and saturated fat content; plant‐based yogurt and meat analogs had lower sodium content; and all plant‐based dairy analogs had lower calcium content. Plant‐based cheese and yogurt analogs were more expensive than animal‐based products; however, there was no significant difference among milk and meat products. There was no association between processing levels and overall nutritional quality among dairy and meat products. Plant‐based analogs may be part of a healthy and affordable diet to reduce the intakes of nutrients of concern; however, additional compositional guidelines and/or labeling may be needed to highlight the differences in the levels of nutrients to encourage. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office 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.)

When developing food production technologies, production processes carbon footprint (CF) detailed analysis is necessary to minimize greenhouse gas emissions to provide new, healthy, multivegetable products. Purpose of study was CF determination and optimization of technologies that use vegetable outgrade to produce products. A methodology has been developed for calculating the CF, both for frozen vegetables and new multivegetable products and, based on the assumptions made, a monitoring system for CF analysis at the production plant and in laboratory tests. Work scope included technological processes analysis with production cycle unit processes schemes development for determining CF measurement scope and calculating methodology. Portable process metering line was designed and implemented for energy consumption measurement in laboratory and industrial scale with volume and production cycles number. The data obtained, regarding CF parameters for different production variants, allowed optimizing the production process. CF analysis was carried out for the manufacturing of the obtained products (on a laboratory and/or technical scale), taking into account technological processes. Measurement ranges were determined and ways of counting CF under these conditions were developed. Based on the resulting database production CF of: vegeburgers (0.26–0.28 and 0.22–0.32 kg CO 2 /kg, experimental and industrial production, respectively), vegetable paste (0.10–0.18 kg CO 2 /kg) and liobatones (29 kg CO 2 /kg - 2 kg CO 2 /piece) were determined. On the basis of the analysis of unit processes (for vegeburger, paste, liobatone) it was found that the highest CO 2 emissions occurred in the processes: blanching from 65% to 80% (in laboratory scale), frying from 75% to 86% (in industrial scale), pasteurization 94% (in industrial scale), freeze-drying 91% (in laboratory scale). Sustainable development of unit processes can reduce effects of climate change. • CF determination and optimization of new technologies. • Use of vegetable outgrade (leftover from frozen vegetables production). • CF detailed analysis to minimize greenhouse gas emissions. • Reduction of climate change through sustainable development. • Frozen vegeburgers, multivegetable pastes and liobatones production. [ABSTRACT FROM AUTHOR]

The content of nitrates in foods of plant origin permanently comes into notice of consumers, society. Nitrates in large quantities are harmful to the human body, especially children. The legislation of the Republic of Moldova, which regulates the maximum acceptable limit (MAL) of nitrates, namely Government Decision No 115 on The control of nitrates in foods of plant origin, was brought into line with European legislation just in September 2020. In the present study, some aspects related to these normative changes were analyzed. It was determined that the vast majority of spinach samples from local agricultural market exceed 1.1-1.6 times the MAL of nitrates with reference to national legislation and 1.9-2.7 times concerning the legislation of the Russian Federation. Rucola practically falls within the limits established in the national legislation, the MAL being 6000 mg nitrate·kg-1 , but it exceeds by far (in 2.1 times) the MAL established in the Russian Federation. Fresh salad falls within the limits set by national and international laws.

Background. Cadmium and lead are completely redundant in the human body and any amount of these elements ingested poses a risk of adverse health effects. In non-occupational exposure the highest amount of xenobiotics enters the body with food. Valued for their taste, universal culinary application and health benefits tomatoes and tomato products are consumed almost every day by a large proportion of society. In order to protect consumers’ health it is very important to monitor cadmium and lead content in food products. Objective. The aim of the study was the health assessment of cadmium and lead content in tomatoes and tomato products in relation to their acceptable maximum levels in the relevant legislation. Material and methods. Fresh fruits of the tomato plant and tomato products (juices, purées, concentrates, sauces) were analysed. Heavy metal content (Cd, Pb) was determined by flameless atomic absorption spectrometry (AAS). Before the AAS determination the samples were subjected to pressure mineralisation using microwave energy. Results. Cadmium and lead contents in the studied food products were within the allowed range (the maximum level of cadmium and lead contamination of tomatoes is 0.05 mg/kg and 0.1 mg/kg of fresh mass). The limit for cadmium was exceeded only in a canned tomato concentrate (0.064 mg/kg of fresh mass). The average cadmium content in raw tomatoes and tomato products was: 0.017 mg/kg fresh weight, and lead 0.021 mg/kg fresh weight. Conclusions. Despite the low cadmium and lead contamination of the study samples of tomatoes and tomato products, it seems desirable to constantly monitor the content of these elements in food due to their ability to accumulate in the body and the risk of adverse health effects developing after many years of exposure, even to small doses.

Background. According to the European Food Safety Authority (EFSA), vegetable and vegetable products can significantly contribute to dietary nickel intake. Consumption of vegetable across European Union can vary significantly and depends on consumption habits in individual Member States. Toxicity of Ni is dependent on the chemical form, the route of exposure and solubility of nickel compounds. Objectives. Determination of nickel content in commercially available vegetables and vegetable products and assessment of consumer exposure to Ni intake with these groups of foodstuffs. Materials and methods. 66 samples of vegetables and their products were analysed for nickel content. Nickel was determined after microwave mineralization of samples by atomic absorption spectrometry with a graphite furnace atomization (GFAAS). Nitric acid and perhydrol were used for the mineralization of the samples. The estimated exposure for adults and children was compared with the tolerable daily intake (TDI -Tolerable Daily Intake) set by the European Food Safety Authority at 2.8 μg /kg body weight (b.w.) per day. Results. Mean (MB-middle bound) Ni content from all investigated vegetable samples was 0.09 mg/kg (95th percentile MB 0.23 mg/kg). In vegetable products, mean Ni concentration was 0.191 mg/kg (95th percentile: 0.67 mg/kg). The highest nickel level was determined in the sample of roman lettuce (0.32 mg/kg), whereas lowest contamination was observed in the sample of onion (0.04 mg/kg). Contamination of investigated fruiting and leaf vegetable with nickel was slightly higher than root and bulb vegetables. The estimated average adults exposure to nickel from vegetable taking into account maximum absorption was 4.8% of TDI and 16.8% of TDI and does not pose a health risk. Exposure to nickel from vegetable products was 1.9% and 6.8% TDI, respectively. Conclusions. Obtained results demonstrate that dietary nickel intake from vegetables and their products do not constitute a significant health threat to consumers in Poland.

As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product., Competing Interests: DECLARATION OF CONFLICTING INTERESTSThe author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

The study was conducted in five municipalities of Kosovo. Sampling was selected by random method. The data are provided through direct interviews with consumers of vegetable products, all of them, over 18 years of age. The results show that the vegetable products from tomato, pepper, cucumber, potato and cabbage are preferred to be consumed by almost all members of the Kosovo families with 100% of respondents. Consumption of processed vegetable products like pickles, ketchup and ajvar is accepted 100% by consumers. Super-markets and green markets are the favourite places for consumers when shopping for vegetable products. The main aim of our study was to investigate whether the consumption of vegetable products, is determined by the way of life of families and consumers, segmented by age, gender, occupation, income level, employment status, family size, etc. More than 3/4 of respondents stated that with the increase of their income, they are willing to spend more money to buy vegetable products. About 8/10 of consumers interviewed, have stated that they prefer vegetable products produced in Kosovo. During our study, as very important factors are shown: price, product quality and origin. Consumers pay greater attention to the production date and origin of the product. According to the results of the survey, consumers' participation in the purchase of vegetable products by gender was: males with 37%, both genders (female and male) participated with 2% and the participation of females in the purchase of products is 61%. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

Copyright of Ekonomika APK is the property of Economy of Argo-Industrial Complex 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 Children’s low vegetable consumption requires effective strategies to enhance preference for and intake of vegetables. Objective The study compared three preparation practices for a target vegetable (spinach) on their effectiveness in increasing preschool-aged children’s preference for and intake of the target vegetable in comparison to a control vegetable (green beans). Design We conducted a randomized controlled trial with four parallel groups: plain spinach, creamed spinach, spinach ravioli, and green beans. During the intervention, children were served the vegetable at their main meal six times over 6 weeks at home. Participants/setting Children aged 2 to 4 years were recruited from six child-care centers located in Wageningen, the Netherlands, and randomly assigned to one of the four groups, with vegetable products provided by the researchers. The study was performed between September 2014 and January 2015. In total, 103 children participated, with 26, 25, 26, and 26 in the plain spinach, creamed spinach, spinach ravioli, and green beans groups, respectively. Main outcome measures Preference for and ad libitum intake of cooked spinach were assessed during a test meal at the day-care center pre- and postintervention. Food neophobia was assessed via the Child Food Neophobia Scale. Statistical analyses performed General linear model repeated measures analysis, including food neophobia, spinach liking, exposure, and consumption scores as covariates, was performed to test for effects of group on intake. Logistic regression was used to assess changes in preference between pre- and postintervention. Results All four groups significantly increased their spinach intake from pre- (53 g) to postintervention (91 g) by an average of 70%. For preference, no significant shift toward the target vegetable was found from pre- to postintervention. The effect on intake depended on the child’s neophobia status and preintervention spinach consumption, with children with neophobia being less responsive to the intervention and with children who ate more spinach before the intervention being more responsive to the intervention. Conclusions These findings suggest that repeated exposure to differently prepared spinach products, or even another green vegetable, improved children’s spinach intake. However, children with neophobia may need a different approach. [ABSTRACT FROM AUTHOR]

Background: Oligofructose is obtained by partial enzymatic hydrolysis of inulin, being more soluble than this and moderately sweet, approximately sweetness of sucrose. In combination with intense sweeteners it generates a more finished palate and longer lasting fruity taste with less aftertaste. Objective: The study aimed at effect of the addition of oligofructose on the physical chemical, sensorial and micro-biological characteristics and the caloric intake of buffalo condensed milk. Methods: An experimental design based on a simple random sampling with a single factor and factor with tres levels was performed. The factor studied was the level of calories, with the following levels of sucrose: oligofructose: 100: 0; 75:25 and 50:50 of the total percentage of sugar used in the monitoring (17%) formulation. Treatments were performed in triplicate. The statistical evaluation was performed by ANOVA in the XVI Centurion Statgraphics software. It was considered p-value <0.05 as statistically significant with a confidence level of 95%. Results: The results show that the concentration of sucrose: 50:50 oligofructose, has a fainter 100 color concentrations: 0 and 75:25. It is further noted that the sample is 75:25 is the sample that has more color intensity versus concentration the others two levels and a more intense sweet taste. None of the samples evaluated sensorially present crystallization of sugars (sensation of grittiness) or greasy feeling. Conclusions: The sensory analysis showed that increasing the concentration of oligofructose to 50% the general acceptance of the product decreased. The physicochemical analysis of pH, titratable acidity and soluble Solids (° Brix), no significant differences in samples with different concentrations of sucrose: oligofructose. Condensed milk with a concentration level of 100: 0 product provides more calories while levels 75:25 and 50:50 caloric intake values are statistically equal. [ABSTRACT FROM AUTHOR]

Currently, there is a great concern of the population regarding health, seeking to improve it through a balanced and varied diet including fruits and vegetables. To facilitate the preparation it is possible to choose minimally processed foods, which can affect health if they are poorly handled. The objective of this study was to develop a parasitological and microbiological evaluation of the minimally processed ones that can be consumed without cooking in the municipality of Presidente Prudente. The microorganisms studied were Salmonella spp., coliforms at 35°C, coliforms at 45°C/g and Escherichia coli and molds and yeasts. Faust and Hoffman methods were used by analyzing the sediment obtained after washing the samples in neutral detergent solution (0.5%), freshly prepared in 0.9% physiological solution. Were found from the analyzes in minimally processed foods, fecal coliforms, totals, molds and yeasts. [ABSTRACT FROM AUTHOR]

Objective: Produce prescriptions have shown promise in improving diabetes care, although most studies have used small samples or lacked controls. Our objective was to evaluate the impacts of a produce prescription program on glycemic control for patients with diabetes., Research Design and Methods: Participants included a nonrandom enrollment of 252 patients with diabetes who received a produce prescription and 534 similar control participants from two clinics in Hartford, Connecticut. The start of the COVID-19 pandemic in March 2020 coincided with program implementation. Produce prescription enrollees received vouchers ($60 per month) for 6 months to purchase produce at grocery retail. Controls received usual care. The primary outcome was change in glycated hemoglobin (HbA1c) between treatment and control at 6 months. Secondary outcomes included 6-month changes in systolic (SBP) and diastolic blood pressure (DBP), BMI, hospitalizations, and emergency department admissions. Longitudinal generalized estimating equation models, weighted with propensity score overlap weights, assessed changes in outcomes over time., Results: At 6 months, there was no significant difference in change in HbA1c between treatment and control groups, with a difference of 0.13 percentage points (95% CI -0.05, 0.32). No significant difference was observed for change in SBP (3.85 mmHg; -0.12, 7.82), DBP (-0.82 mmHg; -2.42, 0.79), or BMI (-0.22 kg/m2; -1.83, 1.38). Incidence rate ratios for hospitalizations and emergency department visits were 0.54 (0.14, 1.95) and 0.53 (0.06, 4.72), respectively., Conclusions: A 6-month produce prescription program for patients with diabetes, implemented during the onset of the COVID-19 pandemic, was not associated with improved glycemic control., (© 2023 by the American Diabetes Association.)

Background: A simple, accurate, and reliable method to measure available carbohydrate components of food products, including cereal and dairy products, fruits, vegetables, processed food, food ingredients, and animal foods, was developed by Megazyme (product K-AVCHO, Bray, Ireland). A single-laboratory validation of the enzymatic method resulted in First Action status as Official Method of AnalysisSM2020.07., Objective: A collaborative study was conducted to evaluate the repeatability and reproducibility of Official Method 2020.07 for the measurement of available carbohydrates, including digestible starch, lactose, sucrose, isomaltose, maltose, glucose, fructose, and galactose in a broad range of food and feed products., Method: Samples are defatted if containing >10% fat content, and incubated with pancreatic α-amylase and amyloglucosidase under conditions that simulate those in the small intestine (pH 6, 37°C, 4 h). The reaction solution is clarified and diluted, and an aliquot is incubated with sucrase, maltase, oligo-1,6-α-glucosidase, and β-galactosidase to hydrolyze sucrose, maltose, isomaltose, and lactose to glucose, fructose, and galactose, which are then measured enzymatically. The multi-laboratory validation (MLV) matrixes included cereal, animal feeds, fruit, vegetables, infant formula, powdered milk drink, a dessert product, and mushrooms. Additional materials were analyzed by collaborators as "practice samples.", Results: All MLV matrixes resulted in repeatability relative standard deviations (RSDr) <3.91% and reproducibility relative standard deviations (RSDR) ranging from 3.51 to 11.58% with 9 of the 10 matrixes having RSDR of <6.19%. For the practice samples, the RSDR ranged from 2.7 to 11.4% with 7 of the 8 samples having RSDR of <4.4%., Conclusions: Official Method 2020.07 meets the AOAC requirements for repeatability and reproducibility, and the data support Final Action status., Highlights: Official Method 2020.07 is a robust, simple to use, and reproducible method for the analysis of available carbohydrates in a wide range of matrixes., (© The Author(s) 2022. Published by Oxford University Press on behalf of AOAC INTERNATIONAL.)

Leuconostoc gelidum subsp. gasicomitatum is a predominant lactic acid bacterium (LAB) in spoilage microbial communities of different kinds of modified-atmosphere packaged (MAP) food products. So far, only one genome sequence of a poultry-originating type strain of this bacterium (LMG 18811T) has been available. In the current study, we present the completely sequenced and functionally annotated genome of strain KG16-1 isolated from a vegetable-based product. In addition, six other vegetable-associated strains were sequenced to study possible "niche" specificity suggested by recent multilocus sequence typing. The genome of strain KG16-1 consisted of one circular chromosome and three plasmids, which together contained 2,035 CDSs. The chromosome carried at least three prophage regions and one of the plasmids encoded a galactan degradation cluster, which might provide a survival advantage in plant-related environments. The genome comparison with LMG 18811T and six other vegetable strains suggests no major differences between the meat- and vegetable-associated strains that would explain their "niche" specificity. Finally, the comparison with the genomes of other leuconostocs highlights the distribution of functionally interesting genes across the L. gelidum strains and the genus Leuconostoc. [ABSTRACT FROM AUTHOR]

Manufacture of dried fruit is based on a shorter or longer process of diffusion and osmosis. In this case, an osmotic change is made between fruit and syrup, due to which fruit is gradually enriched with sugar, while the fruit juice dilutes the syrup. In this paper it is proposed to achieve the removal of air from intercellular spaces through vacuum treatment of fruit and thus to increase the diffusion rate of sucrose solution, which would penetrate in the highest amount possible and occupy a large volume in the pores of the fruit. In the first phase, the short term glazing process of fruit was followed up, without reaching an isotonic state between the plant and sucrose osmotic solution. The aim was to observe the behavior and the differences that arise between the samples impregnated under vacuum and unimpregnated ones, while maintained in osmotic solutions. The changes of mass, soluble dry substances and volume were monitored. The apple variety Golden Delicious was used for determinations. The apples were peeled off and cut in the form of cubes in order to measure volume changes. Some samples were subjected to impregnation, under vacuum of 300 mbar, with sucrose solution 65%. Both impregnated and not impregnated samples were subsequently immersed in 65% sucrose solution and kept in it, while measuring the mass, soluble dry substance and volume after 15, 45, 90, 180 and 600 min. The second phase of measurements followed the drying process up to the point of balance between fruit and sucrose solution. The measurements were made on strawberries, as this fruit is often used in such processes. The strawberries were sorted and the fruit with the same degree of ripeness and the same size was selected. The fruit was washed and the stalks were cut out. The fruit thus prepared was subjected to vacuum impregnation in the same conditions as those used in the previous survey for apples. Both impregnated and not impregnated samples were then placed in sucrose solutions. The fruit was submerged using a clock glass and kept in the solution while watching the mass and soluble dry matter every 24 hours.

The emerging area of phototreatment technology has shown a significant potential to enhance the quality of fresh-cut fruit and vegetable products (FFVP). This review critically evaluates relevant literatures to address the potential for phototreatment technology (Red, blue, green, ultraviolet and pulsed light) applied to FFVP, outline the key to the success of phototreatment processing, and discuss the corresponding problems for phototreatment processing along with research and development needs. Base on photothermal, photophysical and photochemical process, phototreatment displays a great potential to maintain quality attributes of FFVP. The operating parameters of light, the surface properties and matrix components of the targeted material and the equipment design affect the quality of the fresh-cut products. To adapt current phototreatment technology to industrial FFVP processing, it is necessary to offset some limitations, especially control of harmful substances (For example, nitrite and furan) produced by phototreatment, comparison between different phototreatment technologies, and establishment of mathematical models/databases., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Copyright of Scientific Journal of National University of Life & Environmental Sciences of Ukraine. Series: Technique & Energy of APK is the property of National University of Life & Environmental Sciences of Ukraine 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.)