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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]

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.

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]

The study was carried out to evaluate the contents of common biogenic amines, microbial community diversity and physicochemical indicators of seven samples of fermented liquid soybean products and seven samples of fermented solid soybean products. The results showed that the total amount of biogenic amines in defatted soy sauce, steamed fish soy sauce and oyster reduced salt soy sauce were all higher than 8 000 mg/L and significantly higher than those in the other samples (P < 0.05). The pH and Kjeldahl nitrogen contents of the samples were negatively correlated with the total content of biogenic amines, while water activity (factor loading 0.413), total acid content (factor loading 0.399) and salinity (factor loading 0.330) had a greater positive effect on the production of biogenic amines. Pseudomonas spp. and Bacillus spp. were positively and negatively correlated with the content of biogenic amines, respectively. The results of the study provide a theoretical basis for the development of relevant standards.

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.)

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]

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]

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 tuber-regium (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

In this paper, hyperspectral imaging technology was used for nondestructive detection and distribution visualization of total acidity and firmness of red globe grapes. The hyperspectral information of 360 samples of growing red globe grapes in the wavelength range from 450 to 1 000 nm was collected using a hyperspectral instrument, and the total acidity and firmness of these samples were determined by titration and a texture analyzer, respectively. The Kennard-Stone (KS) algorithm was used to divide the total samples into a training set (270 samples) and a test set (90 samples) in a 3:1 ratio. The collected raw spectral data were preprocessed using various methods such as standard normal variate (SNV), Savitzky-Golay (SG), multivariate scatter correction (MSC), and normalization to determine the best spectral preprocessing method. Then, the feature variables were extracted from the spectral information using six dimensionality reduction algorithms: competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA), genetic algorithm (GA), uninformative variable elimination (UVE), CARS-SPA, and UVE-SPA. Using partial least squares regression (PLSR), optimal prediction models for total acidity and firmness were developed separately. Finally, the total acidity and hardness for each pixel of the hyperspectral image were calculated according to the proposed optimal prediction models, and a gray scale image was obtained and pseudo-color transformed to visualize the distribution of total acidity and firmness of red globe grapes. The results showed that the optimal prediction model for total acidity was MSC-CARS-SPA-PLSR, with correlation coefficient for the prediction set (Rp), root mean square errors of prediction (RMSEP) and residual predictive deviation (RPD) of 0.985 1, 1.348 2 and 5.664 3, respectively. The optimal prediction model for firmness was SG-CARS-PLSR, with Rp, RMSEP and RPD of 0.929 1, 7.935 4 and 2.510 8, respectively. In summary, hyperspectral imaging provides a new method for the detection and visualization of total acidity and firmness of growing red globe grapes.

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]

Grape ripening is a critical phenological phase during which many metabolites that impact wine quality accumulate in the berries. Major changes in berry composition include a rapid increase in sugar and a decrease in malic acid content and concentration. Its duration is highly variable depending on grapevine variety, climatic parameters, soil type and management practices. Together with the timing of mid-veraison, this duration determines when grapes can be harvested. Viticulturists and winemakers monitor the sugar-to-total acidity ratio (S/TA) during grape ripening and start harvesting grapes when this ratio reaches the optimum value for the desired wine style. The S/TA ratio evolves linearly as a function of thermal summation during the first four weeks following the onset of ripening. The linearity of the evolution of the S/TA ratio as a function of thermal time during the first four weeks following mid-veraison is applied in this study on two large data sets encompassing (1) 53 varieties studied during 10 years with two to four replicates for each combination of year and cultivar and (2) two varieties, cultivated on three soil types over 13 years. Grape ripening speed is highly variable. The effects of the year impact ripening speed more than the effects of the soil or the variety, although all three effects are highly significant. Grape ripening speed decreases with berry weight and also varies with vine water status. By using this approach, viticulturists and winemakers can assess four weeks after mid-veraison, for each individual vineyard parcel, at what speed grape ripening progresses. Combined with precise mid-veraison scoring, expertise from previous vintages and complementary approaches like sensory assessment of berries, it allows harvest date estimates to be fine-tuned. The results of this study can also be used to identify slow ripening varies, which are better performing in warm climates and, thus, better adapted to climate change.

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 Caustic wash is one of many industrial processes that are used to produce jet fuel. In this study, an analysis of the key parameters of the kerosene caustic wash process was conducted to improve the total performance of the treatment process. The investigated parameters are caustic concentration (from 0.03 to 3.0 wt%), caustic volume (from 110% of theoretical to 250%), number of treatment stages (one and two stages), wash water type (demineralized water and alkaline soft water), and wash water volume (10% and 30% of kerosene feed volume). Results revealed that the reaction between sodium hydroxide and naphthenic acids is a diffusion-controlled chemical reaction. The diluted caustic solutions (0.5 wt%) are better than the concentrated ones (3 wt%). Higher excess caustic volume has a slight effect on kerosene acidity. Performing the caustic treatment process in one stage is sufficient, and the two-stage process has no effect on acidity. Washing caustic-treated kerosene with demineralized water (pH=7) has a slight adverse effect on kerosene acidity. Increasing the demineralized water volume results in a slight increase in the acidity of the treated kerosene. Wash water should be slightly alkaline (pH 7.5–8) to prevent the reverse reaction of sodium naphthenates back into naphthenic acid. Increasing wash water volume (more than 10 vol% of kerosene feed) has no noticeable effect on the water content of treated kerosene.

The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involves use non Saccharomyces and/or Saccharomyces yeast. The aim of this study was to examine the effect of commercial Saccharomyces yeasts (IONYSWF ™, Enoferm RP15 and Uvaferm BDX) on the reduction of alcoholic strength and increase of the total acidity of Cabernet franc (Vitis vinifera L.) wine. According to the chemical analyzes, it was determined that the wine produced using IONYSWF™ yeast had a lower alcoholic strength with a higher total acidity. Furthermore, no significant differences in alcoholic fermentation kinetics were found between treatments. The wines were sensory different. Descriptive analysis showed that the wine fermented with IONYSWF™ yeast had stronger body without loss of freshness and a more pronounced intensity and lenght of the aroma, which was dominated by spicy notes and aromas of red fruit. This wine was also the best rated.

The aim of this research was to determine the effects of using different strains of yeast Saccharomyces cerevisiae and Lachancea thermotolerans on basic chemical composition, concentrations of individual organic acids, polyphenolic compounds and glycerol in wine. In the research conducted in 2018, Blaufränkisch grapes were used and three variants in controlled fermentation were compared. The control and the first variant were inoculated with Saccharomyces sp., commercial yeast strains of Uvaferm BDX™ and Ionys WF™. In another variant, sequential inoculation was performed with the non-Saccharomyces yeast species Lachancea thermotolerans (Laktia™), in the role of starter, and Uvaferm BDX™ yeast, whose role was to carry out the fermentation to the end. The results confirm the influence of the yeast Uvaferm BDX™ on the enhanced extraction of anthocyanins and tannins, and the influence of the yeast Ionys on the increased synthesis of glycerol in wine. Although there was a stuck fermentation, the effect of sequential inoculation on the increase in total acidity, color and structure of wine through increased concentration of total phenols was confirmed. Based on the obtained results, it is possible to justify the use of sequential inoculation in extremely warm years or in warmer climates where the problem of acid deficiency in grapes and must occurs.

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]

Tomato (Solanum lycopersicum L.) is one of the most consumed vegetables either freshly or processed, which it has distinct flavor and high nutritional value. Therefore, seventeen various tomato genotypes were evaluated by measuring several physiochemical characteristics that influence taste and nutritional values. The genotypes were: Armande, Cherry Cerise, Garden Pearl, Golden Sunrise, Tigeralla, San Marzano2, Gold Nagut, Indigo Ross, Medford, Oregon Cherry, Seltize, T111, T112, T113, T114, T115, and a local cultivar. The physiochemical variables were pH, TSS, TS, TA, FI, AA, Chl.a, Chl.b, Tot.Chl, Tot.Car, LYC, ACN, and TPC. The results showed that the genotypes showed wide variation for all the studied variable which they ranged: pH (4.34-5.04), TSS (3.63-7.33%), TS (1.85-5.65%), TA (0.33-0.85%), FI (0.88-1.24), AA (16.19-29.08 mg·100g-1 FW), LYC (6.55-60.65 mg·kg-1 FW), Chl.a (0.386-0.075 μg·mL-1 FW), Chl.b (0.066-0.402 μg·mL-1 FW), Tot.Chl (0.192-0.789 μg·mL-1 FW), Tot.Car (0.401-1.220 μg·mL-1 FW), CAN (0.376-35.196 mg·100g-1 FW), and TPC (62.951-139.480 mg·100g-1 FW). Furthermore, the results demonstrated that the Gold Nagut, Cherry Cerise, and San Marzano2 cultivars have the best flavor since they have a relatively high content of TSS (6.57, 7.33, and 6.89%, respectively) and TS (4.99, 5.65, and 5.07%, respectively) as well as high value of TA (0.85, 0.64, and 0.62%, respectively), which led to higher FI (1.24, 1.21, and 1.18, respectively) values. In terms of nutritional value, Cherry Cerise had the highest concentration of AA (29.08 mg·100g-1 FW) and the second highest concentration of Tot.Car (1.144μg·mL-1 FW). Garden Pearl, on the other hand, had the greatest level of LYC (60.65mg·kg-1 FW) followed by Tigeralla (48.82mg·kg-1 FW) and T115 (39.95 mg·kg-1 FW); whereas T115 demonstrated the highest level of Chl.a (0.386 μg.ml-1), Chl.b (0.402 μg.ml-1), and Tot.Chl (0.789 μg·mL-1 FW). Furthermore, Oregon Cherry possessed the greatest level of Tot.Car (1.22 μg·mL-1 FW). Finally, Tigeralla demonstrated exceptional ACN (35.196mg·100g-1 FW) and TPC (139.480mg·100g-1 FW) levels. Thereby, the genotypes indicated above are suitable for future breeding initiatives, particularly those aimed at improving taste and nutritional values. [ABSTRACT FROM AUTHOR]

In this work, an innovative fiber-optic sensor for measuring total acidity (TA: expressed as the % w/v of acetic acid) in beverages was developed. For this purpose, we relied on the kinetic principles of heterogeneous solid-phase reactions (slow reactions due to diffusion processes) to develop a novel pH-sensitive fluorescent membrane calibration method for the quantification of TA. In the proposed calibration method, a linear relationship between TA and the protonation rate of a pH-sensitive fluorescent membrane with a pKa ≥ 9 (Paper-FM) is established. Paper-FM was synthesized by the covalent immobilization of the pH-probe Nile Blue on a porous paper membrane. In addition, a 3D-printed interface was designed to implement Paper-FM into a 0.5 mm diameter optical fiber. The fiber-optic sensor developed in this work was tested by analyzing 21 vinegar samples of different origins, and the results were successfully validated with a reference titration method. The results presented in this work show that our fiber-optic sensor allows a direct, simple, and fast (15 s response time) quantification of TA in vinegar samples. In addition, it is environmentally friendly, because, unlike titration methods, it does not generate toxic waste, is reversible, and is extremely stable (a 0.9 mm diameter circle of Paper-FM allows at least 50 consecutive measurements). [Display omitted] • A pH-fluorescent membrane was designed and implemented into a fiber-optic device. • A novel calibration strategy of a fluorescent pH-membrane was developed. • The total acidity of real food samples was successfully determined. • The fiber-optic sensor is reversible and reusable. • The fiber-optic sensor is environmentally friendly as it does not generate waste. [ABSTRACT FROM AUTHOR]

An accurate and nondestructive prediction method of lime acidity was established based on near infrared (NIR) spectroscopy and ensemble learning strategy. Dual-band spectra were obtained nondestructively with a single scan using a desk-top Fourier transform spectrometer and a grating portable spectrometer. Spectral preprocessing methods were used to eliminate the interferences in the spectra. The quantification models of available acidity (pH and 10−pH) and total acidity (TA) were developed with the ensemble learning strategy compared with partial least squares (PLS) and variable selection methods. The results indicated that due to the high-energy light source, the models of the grating portable spectrometer were much better than those of the Fourier transform spectrometer. Short-wave NIR (SWNIR) was more suitable for quantitative analysis of available acidity, while long-wave NIR (LWNIR) was more effective for quantitative analysis of TA. Besides, the models of available acidity were ahead of those of TA. Compared with PLS and variables selection methods, the ensemble learning strategy can produce models with higher prediction accuracy and better robustness. In the optimized models, the correlation coefficients of pH, 10−pH and TA for the prediction set were 0.84, 0.82 and 0.66, respectively. The experiment results show that accurate and nondestructive prediction of lime acidity can be achieved with the grating portable NIR spectrometer and ensemble learning strategy. [Display omitted] • Simultaneous and nondestructive detection of pH and TA in lime was achieved. • Dual-band spectra were obtained with a single scan using two spectrometers. • Models of the grating portable spectrometer can satisfy practical application. • Ensemble learning strategy can produce models with higher prediction accuracy. • SWNIR was more suitable for pH, while LWNIR was more effective for TA. [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]

As viticulture is not a consolidated activity in the Planalto Norte region of Santa Catarina, producers do not monitor the physical-chemical quality of their products, and in this context, the objective of this work is to carry out the physical-chemical characterization of ten samples. of grape juices made in the Planalto Norte region of Santa Catarina. The present study was carried out at the Federal Institute of Santa Catarina -- IFSC Câmpus Canoinhas. In October 2020, laboratory analyzes were carried out, performing the physical-chemical characterization of the samples. The evaluations were carried out in triplicate, with the variables evaluated: relative density, soluble solids (°Brix), Glucometric Degree (°Babo), acidity total titratable (meq L-1), pH, color tone and color intensity. Average relative density values of 1.050 were observed. The values referring to the content of soluble solids (°Brix) showed average values of 13.5°Brix. The glucometric degree, expressed in °Babo, presented a mean value of 11.1 °Babo among the evaluated samples, with values ranging from 8.0 °Babo to 14.5 °Babo. The titratable total acidity variable showed an average value of 80.1 meq L-1, where values ranging from 69.4 meq L-1 to 102.2 meq L-1 were observed. An average value of 3.08 was observed for the pH of the samples, with values ranging from 2.98 to 3.32. There was an average value of 32.9 for the evaluated samples for color intensity and for the color tone variable, the values presented average values of 1.03. The Planalto Norte Catarinense has the potential for the production of quality grape juices, however, care is needed with the ripening point of the harvested grapes, in order to obtain products with higher soluble solids, glucometric grade and relative densitys. [ABSTRACT FROM AUTHOR]

This work was carried out under laboratory conditions at Agricultural Botany and Food Science and Technology Departments, Faculty of Agriculture, Menofiya University Shibin el Kom, Egypt to study the aqueous extracts effect of four plants, i.e., Carnation (Dianthus caryophyllus, Chili pepper (Capsicum annum), Cinnamon (Cinnamomum verum) and Lemongrass (Cymbopogon citratus) at three concentrations (2.5%, 5%, and 10 %) on green mold disease caused by Penicillium digitatum and the fruit quality of “Washington” Navel orange. Some fruit characteristic i.e., vitamin C, firmness, T.S.S and total acidity were estimated. All treatments significantly reduced the fungal linear growth, disease incidence, and disease severity of the disease and increased the chemical characters of fruits, i.e., Total acidity (TA), vitamin C (Vit. C), and soluble solids content (SSC) compared with the control. Carnation extracts (5 and10 %) and chili pepper (10 %) extract were the best treatments, while the lowest effect was observed by lemongrass (2.5 %) concentration. [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]

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]

The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cachaças from stills produced with different sugarcane varieties, under the organic and conventional managements. The varieties RB867515, RB962869 and RB85553 were cultivated in three distinct ways, planting without fertilization (OUTF); organic planting (ORGN) and conventional planting (CONV). The results showed that for the total esters, higher alcohols and coefficient of congeners present in the cachaça, the varieties and managements are dependent, unlike volatile acidity, total aldehydes, methyl alcohol and furfural. Therefore, the quality, origin and lineage of the sugarcane variety used for the production of cachaça were confirmed to influence the chemical concentrations of the volatile compounds of the beverage, modifying its chemical profile. It is worth reinforcing that none of the volatiles presented concentration above that allowed by the Brazilian legislation.

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.)

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.

Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

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.

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]

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.

One of the common inflammatory disorders that substantially affects the stomach and its mucosa is gastritis. It can be induced by non-steroidal anti-inflammatory drugs (NSAIDs), antibiotics, alcohol, Helicobacter pylori infection, and stress. These factors affect cellular regeneration, mucus production, and bicarbonate secretion, resulting finally in inflammation and ulceration. Ethanol-induced gastritis is one of the commonly used models for studying the pathology of gastritis and investigating the effect of drugs in managing the disease. Several drugs, such as proton pump inhibitors (PPIs), are available to control and correct the pathological signs of gastritis; however, the side effects of such drugs represent an obstacle to their applications in many cases. Quercus infectoria  (QI) Olivier galls are formed as a pathological response to wasp insults to the tree. They are rich in several bioactive molecules, e.g., gallotannins that have been shown to be effective in several inflammatory conditions due to their antioxidant and anti-inflammatory potentials. In this study, we aimed to evaluate the therapeutic potential of QI gall extract (QIGE) in treating ethanol-induced gastritis in rats. To test this, 20 adult male Swiss rats were divided into four groups: healthy control, ethanol-treated (80% in water, 5 ml/kg, per oral gavage), ethanol + omeprazole (20 mg/kg, per oral gavage), and ethanol + QIGE (300 mg/kg, per oral gavage). QIGE was administered for seven days before ethanol administration, which took place three hours after the last QIGE dose. Three hours after ethanol intake, animals were euthanized, gastric content was collected, and stomach tissue was examined for macroscopic changes and then fixed to be further utilized for histological assessment by hematoxylin and eosin (H&E), periodic acid-Schiff (PAS), and Masson's trichrome staining. Ethanol treatment significantly decreased gastric pH and increased gastric acidity compared to healthy control. It also induced clear morphological and histological damage and ulceration, depleted mucus on the gastric epithelium, and induced edema and collagen deposition in gastric submucosa. The QIGE treatment ameliorated the changes in gastric pH and total acidity. It also protected stomach tissue from ethanol-induced ulceration, histopathological changes, edema, and collagen deposition. The protective effects of QIGE were comparable to those of omeprazole. In conclusion, QI gall extract possesses a promising gastroprotective effect against ethanol-induced gastritis., Competing Interests: The authors have declared that no competing interests exist., (Copyright © 2024, Eltahir et al.)

Soil and other materials with high C-organic content are potential natural sources of humic substances. Until now the differences in the characteristics of such humic substances that are extracted from different sources have not been widely studied. Thus, this study was aimed to characterize humic substances extracted from andisols, spodosols, peat, and lignite. The highest C-organic (48.8%) and N (7.6%) were obtained from peat and spodosols, respectively. The andisols humic substance produced the highest total acidity (6.52 cmol kg-1). Humic substance extracted from spodosols was a mostly aliphatic group and phenolate –OH, while that of andisols and lignite contained more aromatic group and phenolate –OH, whereas the humic substance from peat was a predominantly aliphatic group and –COOH. The surface morphology of the humic substances observed using SEM showed varying densities and shapes due to differences in their respective degree of decomposition and the formation process involved. There has been significant interest in investigating the different characteristics of the humic substance. The type humic substances are important to be known considering of their positive effects on soil fertility and plant growth and development.

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.

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.)

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]

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]