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IntroductionOlive oil is a widely recognized and appreciated food commodity, its quality and health benefits can be compromised when the oil goes through oxidative processes that may occur during production and storage. This study aimed to investigate the effects of the olive genotype on polar phenolic content after seven months of storage.MethodsOil produced from eight different olive cultivars (Leccino, Leccio del Corno, Moraiolo, Frantoio, Bianchera, Pendolino, Maurino, and Caninese) grown in southern Tuscany, Italy, were subjected to chemical analysis such as free fatty acids, peroxide value, K232 and K268, phenolics and UPLC-DAD at the beginning of the trial (Control) and seven months later (Stored).Results and ConclusionsFree fatty acids, peroxide values, K232 and K268, significantly increased, suggesting heightened hydrolysis and oxidation after storage. A cultivar effect was observed, with Leccino, Moraiolo, and Pendolino showing less susceptibility to oxidation (low differences between Control and Stored). In contrast, others (Bianchera and Caninese) are more affected (higher differences between Control and Stored). Phenolics analysis supports this observation, revealing that samples with higher resistance to oxidation exhibit elevated levels of hydroxytyrosol, tyrosol, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid. Principal Component Analysis highlights that Bianchera and Caninese cultivars correlate with rutin, tyrosol, and pinoresinol. As this research delves into the intricate relationship between genotype diversity, phenolic composition, and oxidative stability, a nuanced understanding emerges, shedding light on how different cultivars may present varying compositions and concentrations of phenols, ultimately influencing the oil’s resistance to the oxidation that occurred during storage.

Abstract Countless processes in nature and industry, from rain droplet nucleation to plankton interaction in the ocean, are intimately related to turbulent fluctuations of local concentrations of advected matter. These fluctuations can be described by considering the change of the separation between particle pairs, known as pair dispersion, which is believed to obey a cubic in time growth according to Richardson’s theory. Our work reveals a universal, scale-invariant alignment between the relative velocity and position vectors of dispersing particles at a mean angle that we show to be a universal constant of turbulence. We connect the value of this mean angle to Richardson’s traditional theory and find agreement with data from a numerical simulation and a laboratory experiment. While the Richardson’s cubic regime has been observed for small initial particle separations only, the constancy of the mean angle manifests throughout the entire inertial range of turbulence. Thus, our work reveals the universal nature of turbulent pair dispersion through a geometrical paradigm whose validity goes beyond the classical theory, and provides a framework for understanding and modeling transport and mixing processes.

In this investigation, a comprehensive study was conducted on a U-shaped sloshing tank, based on reversing the classical treatment of such devices as motion stabilizers and using them instead to improve the performance of wave energy converters. The modeling encompasses a comparative analysis between a linear model and Computational Fluid Dynamics (CFD) simulations. The validation of the CFD methodology was rigorously executed via a series of experimental tests, subsequently enhancing the linear model. The refined linear model demonstrates a notable alignment with rigorously verified results, thus establishing itself as a reliable tool for advanced research, indicating promise for various applications. Furthermore, this novelty is addressed by simulating the integration of a U-tank device with a pitch-based wave energy converter, displaying a broadening of the operational bandwidth and a substantial performance improvement, raising the pitch motion of the floater to about 850% in correspondence with the new secondary peak over extended periods, effectively addressing previously identified limitations. This achievement contributes to the system’s practical relevance in marine energy conversion.

Dynamic Controlled Atmosphere (DCA) is beneficial in maintaining specific quality parameters but, due to the extreme oxygen levels applied, can cause adverse effects on the fruit by inducing excessive anaerobic metabolism and the production of off-flavors. The metabolic adaptation and responses of apples (Malus domestica Borkh.) cv. Red Delicious to static or dynamic oxygen concentrations (0.3 and 0.8%, with sequential shifts) during cold storage for 7 months were studied by monitoring quality parameters and the expression of genes involved in sugar, fermentative metabolism, and ethylene physiology. Ethanol content reached the highest levels (around 400 mg/kg FW) under 0.3% oxygen concentration and fruit firmness appeared to be reduced in samples accumulating the highest levels of ethanol. Oxygen switch was effective in reducing the ethanol concentrations with timing-dependent variable effects. The expression of fermentative (alcohol dehydrogenase, lactate dehydrogenase, pyruvate decarboxylase) and sugar metabolism (β-amylase; phosphofructokinase; sucrose synthase) genes resulted to be differently affected by the hypoxic conditions imposed, in particular during the early stages of storage. Sucrose synthase expression appeared to be highly sensitive to changes in low oxygen concentration. Ethylene biosynthesis (ACC synthase and oxidase) genes showed marked differences in their expression in relation to the static and dynamic protocols and the hypoxic conditions, as well as six Ethylene Responsive Factors (ERF) genes, some of them possibly involved in the oxygen sensing mechanism operating in fruit tissues.

Dry yeast extracts (DYE) are applied to vineyards to improve aromatic and secondary metabolic compound content and wine quality; however, systematic information on the underpinning molecular mechanisms is lacking. This work aimed to unravel, through a systematic approach, the metabolic and molecular responses of Sauvignon Blanc berries to DYE treatments. To accomplish this, DYE spraying was performed in a commercial vineyard for two consecutive years. Berries were sampled at several time points after the treatment, and grapes were analyzed for sugars, acidity, free and bound aroma precursors, amino acids, and targeted and untargeted RNA-Seq transcriptional profiles. The results obtained indicated that the DYE treatment did not interfere with the technological ripening parameters of sugars and acidity. Some aroma precursors, including cys-3MH and GSH-3MH, responsible for the typical aromatic nuances of Sauvignon Blanc, were stimulated by the treatment during both vintages. The levels of amino acids and the global RNA-seq transcriptional profiles indicated that DYE spraying upregulated ROS homeostatic and thermotolerance genes, as well as ethylene and jasmonic acid biosynthetic genes, and activated abiotic and biotic stress responses. Overall, the data suggested that the DYE reduced berry oxidative stress through the regulation of specific subsets of metabolic and hormonal pathways.

Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O3) is already applied in the wine industry to produce sulfur dioxide-free wines through the patented method Purovino®. The aim of this two-year study was that of evaluating whether the postharvest treatment of grapes with ozone affects volatile organic compounds (VOCs) and polyphenol profile in berries, and in turn, wine composition. Grape bunches (Vitis vinifera L.) of cv Sangiovese were fumigated overnight with gaseous ozone (max 20 g·h−1 with 6% w.w−1 of ozone) in a cold room at 4°C (±0.5). After treatment, grapes were processed into wine. In grapes, ozone treatments increased total polyphenol and flavonoid content and upregulated specific genes (phenylalanine ammonia lyase, VvPAL, flavanol synthase 1, and VvFLS1) involved in polyphenol biosynthesis. Wine obtained from ozone-treated grapes had higher flavanol content than the control. Fumigation only slightly affected the different VOC classes of grapes and wine, including aroma compounds derived from the lipoxygenase (LOX) pathway. Although a season-dependent effect was observed, results showed that postharvest ozone treatments applied to avoid the use of sulfur dioxide introduced limited but, in general, positive modifications to grape and wine composition. This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments.

Near-surface simulation methods for shallowly submerged underwater vehicles are necessary for the population of a variety of free-surface-affected, coefficient-based maneuvering and seakeeping models. Simulations vary in complexity and computational costs, often sacrificing accuracy for simplicity and speed. One particular simplifying assumption, the linearization of the free surface boundary conditions, is explored in this study by comparing the steady-state wave-making characteristics of a shallowly submerged prolate spheroid using two different simulation methods at several submergence depths and forward speeds. Hydrodynamic responses are compared between a time-domain boundary element method that makes use of a linearized free surface boundary condition and an inviscid, volume of fluid Reynolds-Averaged Navier–Stokes computational fluid dynamics code that imposes no explicit free surface boundary condition. Differences of up to 22.6%, 32.5%, and 33.3% are found in the prediction of steady state surge force, heave force, and pitch moment, respectively. The largest differences between the two simulation methods arise for motions occurring at small submergences and large wave-making velocities where linear free-surface assumptions become less valid. Nonlinearities that occur in such cases are revealed through physical artifacts such as wave steepening, wave breaking, and high-energy waves. A further examination of near-surface viscous forces reveals that the viscous drag on the vessel is depth dependent due to the changing velocity profile around the body.

Due to the greenhouse gas increase, grapes are often exposed to high temperatures in several growing areas especially during the final developmental stages, and this is particularly true when early ripening cultivars are harvested. This may cause undesirable effects on berry metabolism and composition and wine quality, particularly concerning the aroma profile. Harvesting at night or keeping the harvested grapes in cold rooms before vinification are empirical protocols applied in specific viticultural areas. To study the effects of decreasing berry temperature after harvest, white-skinned berries (cv Vermentino) were maintained at 4 or 10°C for 24 or 48 h before processing (pre-cooling). Control grapes were kept at 22°C. Grapes cooled at 10°C for 24 and 48 h resulted richer in polyphenols and showed a significant up-regulation of genes involved in polyphenols biosynthesis (i.e., VvPAL, VvSTS2, and VvFLS1). Similar behavior was observed in samples kept at 4°C for 48 h. Pre-cooling induced specific changes in the volatile organic compound (VOC) profiles. In particular, higher amounts of a specific subcategory of terpenes, namely sesquiterpenes, were detected in cooled samples. The induction of the expression of key genes involved in terpenoids biosynthesis (VvHDR, VvDX3, VvTER, VvGT14) was detected in cooled grapes, with variable effects depending on temperature and treatment duration. In both cooled samples, the evolution of alcoholic fermentation followed a regular trend but ended earlier. Higher phenolic content was detected in wines obtained from the 10°C-treated grapes. Higher residual concentration of malic acid at the end of fermentation was detected in wine samples from grapes pre-cooled at 4°C. Sesquiterpenes also showed a general increase in wines from cooled grapes, especially after pre-cooling at 10°C for 48 h. Different sensory profiles characterized the wine samples, with the best scores in terms of general pleasantness obtained by the wine produced from grapes pre-cooled at 4°C for 24 h. These results demonstrate that pre-cooling harvested grapes induces specific effect on the VOC profile and other quality parameters of Vermentino wine, and this appears to be the result of specific metabolic and compositional changes occurring in the berries.

High CO2 concentrations applied to harvested horticultural products can modify primary and secondary metabolism. This work reports the metabolic responses to short-term CO2 treatments of white-skinned grapes (cv Trebbiano) undergoing postharvest partial dehydration. The influence of CO2 treatments on the aroma profile of the derived sweet wine was also assessed. Harvested grapes were treated with gaseous CO2 (30%) or air (control) for 24 h and then dehydrated (about 45% of weight loss) before vinification. Lipophilic and phenolic compounds of grape skin and the wine aroma profile were analyzed. In CO2-treated berries, the lipophilic and phenolic compounds decreased at a reduced and faster rate, respectively, during dehydration. Aroma profile of wine from CO2-treated grapes showed a slight but significantly higher content of glycosylated C13 and terpene compounds, and a decrease/absence of free acids, vanillin derivates and other phenol volatiles. The higher content of volatile alcohols in wine from treated berries suggests that the alcoholic fermentation was triggered. CO2 application before the withering process of Trebbiano grapes affects the aroma profile of the resulting wine by altering the free:glycosylated volatiles ratio. This study provides information on the possible use of CO2 as metabolic elicitor to modulate the aroma profile of the resulting wines obtained after grape dehydration.

In several production areas, dessert (sweet) and reinforced wines are made after a more or less intense dehydration of harvested grapes. The dehydration process depends on several factors, including the size, morphology and anatomy of the berries, all genetically defined traits that can be affected by vineyard management and microclimate conditions. At harvest, berry outer surface and skin ultrastructural features of cvs Aleatico, Sagrantino, Sangiovese and Trebbiano berries were investigated in a frozen-hydrated state using cryo‑scanning electron microscopy (Cryo‑SEM). The berries were subjected to postharvest dehydration at 23 °C for twelve days and the differences in weight loss were determined. In terms of weight loss rate, Aleatico and Trebbiano were the fastest and the slowest respectively. Therefore, the ultrastructural changes of berry skin of these two varieties were also investigated at the end of the dehydration process. At harvest, the structure of the epicuticular waxes on the skin outer surface differed between berries of different cultivars. The thickness of the cuticle, epidermis and hypodermis was also found to be significantly different, with Trebbiano berries having the thickest skin. At the end of the dehydration process all the measured parameters decreased, in particular Aleatico epicuticular wax, hypodermis and cuticle thickness, as well as the hypodermis cell wall and the mesocarp parenchyma cell area. The high weight loss rate recorded for Aleatico can be partly explained by the thickness of the berry skin at harvest, which was significantly thinner than that of Trebbiano, as well as by other skin-related morphological and histological factors possibly affecting permeability.

The patterns of volatile organic compounds (VOCs) emission and the expression of genes associated with the lipoxygenase (LOX) pathway have been studied in harvested peach fruit of two cultivars ('Flaminia', FL, and 'Red Haven', RH) during and after cold storage. Two temperature storage conditions have been applied for two weeks: 0.5 and 5.5°C, the latter recognized to be an inducer factor of chilling injury (CI) of the flesh. Fruit were also monitored during 3 days of shelf-life (SL) at room temperature after removing from the cold storage. A different behaviour between cultivars has been observed in terms of internal browning (more evident in FL after 2 weeks) and extractable juice (already reduced in RH at the end of 1 week of storage at 5.5°C). Although some common responses have been observed (e.g. a general increase of 2-hexenal and 2-hexenal-E at the end of both cold storage conditions), LOX pathway-associated volatiles (aldehydes, alcohols, esters) showed different trends in relation to the genotype and the applied stress, with apparently no specific correlations with the incidence of CI. The expression level of five LOX pathway-associated genes (PpLOX1, PpLOX4, PpHPL1, PpADH1, PpAAT1) have been analysed and the results point out that a genotype-dependent behaviour is present, but specific responses (up-regulation of PpLOX1 and PpAAT1 during SL) appear to be present in both cultivars. In addition, the expression of two C-repeat-binding factors (PpCBF1 and PpCBF6), recognized to be involved in the responses of plant tissues to low temperature stress, showed marked changes in relation to the applied temperature, suggesting that these genes might play a regulatory role in the overall metabolism of cold stored peaches.

In the recent years, due to the climate change and the effects of greenhouse gases average temperatures are increasing. Grapes cultivated in Mediterranean areas are exposed to high temperatures especially during the late growing season and at harvest. This may induce undesirable biochemical processes (e.g. aroma losses and oxidative reactions) with negative effects on the berry composition and specific quality traits of the resulting wine. In the present study the effect of short-term low temperature treatments on harvested grapes before vinification have been evaluated. Bunches of wine grapes cv.Vermentino have been hand-harvested and then refrigerated at 4°C and 10°C for 24 and 48 hours, while 22°C has been used as a control temperature. Grapes were analysed in terms of technological parameters (weight loss, total soluble solids, titratable acidity, pH and total polyphenols) and volatile organic compound profile by HS-SPME GC-MS. Low-temperature post-harvest treatments affect total polyphenols content of the berries and appear to reduce the heat-related aroma loss, increase the content of four volatile terpenoids and decrease the accumulation of ethyl acetate.

The extension of commercial life and the reduction of postharvest losses of perishable fruits is mainly based on storage at low temperatures alone or in combination with modified atmospheres (MAs) and controlled atmospheres (CAs), directed primarily at reducing their overall metabolism thus delaying ripening and senescence. Fruits react to postharvest conditions with desirable changes if appropriate protocols are applied, but otherwise can develop negative and unacceptable traits due to the onset of physiological disorders. Extended cold storage periods and/or inappropriate temperatures can result in development of chilling injuries (CIs). The etiology, incidence, and severity of such symptoms vary even within cultivars of the same species, indicating the genotype significance. Carbohydrates and amino acids have protective/regulating roles in CI development. MA/CA storage protocols involve storage under hypoxic conditions and high carbon dioxide concentrations that can maximize quality over extended storage periods but are also affected by the cultivar, exposure time, and storage temperatures. Pyruvate metabolism is highly reactive to changes in oxygen concentration and is greatly affected by the shift from aerobic to anaerobic metabolism. Ethylene-induced changes in fruits can also have deleterious effects under cold storage and MA/CA conditions, affecting susceptibility to chilling and carbon dioxide injuries. The availability of the inhibitor of ethylene perception 1-methylcyclopropene (1-MCP) has not only resulted in development of a new technology but has also been used to increase understanding of the role of ethylene in ripening of both non-climacteric and climacteric fruits. Temperature, MA/CA, and 1-MCP alter fruit physiology and biochemistry, resulting in compositional changes in carbon- and nitrogen-related metabolisms and compounds. Successful application of these storage technologies to fruits must consider their effects on the metabolism of carbohydrates, organic acids, amino acids and lipids.

We propose and validate a novel experimental technique to measure two-point statistics of turbulent flows. It consists of spreading rigid fibers in the flow and tracking their position and orientation in time and is therefore named “fiber tracking velocimetry.” By choosing different fiber lengths, i.e., within the inertial or dissipative range of scales, the statistics of turbulence fluctuations at the selected length scale can be probed accurately by simply measuring the fiber velocity at its two ends and projecting it along the transverse-to-fiber direction. By means of fully resolved direct numerical simulations and experiments, we show that these fiber-based transverse velocity increments are statistically equivalent to the (unperturbed) flow transverse velocity increments. Moreover, we show that the turbulent energy-dissipation rate can be accurately measured exploiting sufficiently short fibers. The technique is tested against standard particle tracking velocimetry (PTV) of flow tracers with excellent agreement. Our technique overcomes the well-known problem of PTV to probe two-point statistics reliably because of the fast relative diffusion in turbulence that prevents the mutual distance between particles to remain constant at the length scale of interest. This problem, making it difficult to obtain converged statistics for a fixed separation distance, is even more dramatic for natural flows in open domains. A prominent example is oceanic currents, where drifters (i.e., the tracer-particle counterpart used in field measurements) disperse quickly, but at the same time their number has to be limited to save costs. Inspired by our laboratory experiments, we propose pairs of connected drifters as a viable option to solve the issue.

A study about the effect of different configurations of stationary and movable appendages on the dynamic stability of an autonomous underwater vehicle (AUV) is presented. A new stability index that can be used to assess dynamic stability in the vertical plane is derived. It improves upon the vertical plane stability index by accurately accounting for the contribution of hydrostatic forces to dynamic stability, even at low speeds. The use of the new stability index is illustrated by applying it to a set of AUV configurations based on an AUV initially designed at Virginia Tech and built by Dive Technologies. The applicability of this index depends on the speed of the craft. The range of applicability in terms of speed is presented for the DIVE craft as an example. The baseline design of the DIVE craft has asymmetry in the vertical plane and symmetry in the horizontal plane. A virtual planar motion mechanism (VPMM) is used to obtain the hydrodynamic coefficients of the hull. Design iterations are performed on the baseline design by varying the appendages in shape and size, adding appendages and adding features on appendages. The best and the baseline design from this effort are incorporated in a 6 DOF lumped-parameter model (LPM) to compare results of a straight line maneuver. A computational fluid dynamic (CFD) tool is used to obtain the trajectory comparison of turn-circle maneuver for these two designs. A principal conclusion is the important contribution of a hydrostatic restoring force at low-moderate speeds by using GVgrav and the influence of design of control surfaces, both stationary and non-stationary, in the achievement of control-fixed course stability.

In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reason for this is the significant metabolic changes occurring during wine grape water loss, changes that are highly dependent on the specific water loss rate and level, as well as the ambient conditions under which grapes are kept to achieve dehydration. In this review, hints on the main techniques used to induce postharvest wine grape water loss and information on the most important metabolic changes occurring in grape berries during water loss are reported. The quality of wines produced from dried/dehydrated/withered grapes is also discussed, together with an update on the application of innovative non-destructive techniques in the wine sector. A wide survey of the scientific papers published all over the world on the topic has been carried out.

Refrigerated storage is widely applied in order to maintain peach quality but it can also induce chilling injuries (CIs) such as flesh browning and bleeding, and mealiness. Peach fruit from three cultivars (‘Red Haven’, RH, ‘Regina di Londa’, RL, and ‘Flaminia’, FL) were stored for 4 weeks under low temperatures (0.5 and 5.5°C). GC-MS was employed to study changes in both metabolome and volatilome induced by cold storage in the mesocarp. CIs were assessed both at the end of each week of storage and after subsequent shelf-life (SL) at 20°C. Flesh browning and mealiness appeared to be more related to 5.5°C storage, while flesh bleeding revealed high incidence following 0.5°C storage. Compared to RL and FL, RH showed a marked lower incidence of CIs. Multivariate statistical analyses indicate that RH peaches indeed differ from RL and FL in particular when considering data from samples collected at the end of the cold storage. Common and divergent responses have been identified in terms of metabolic responses to the applied low temperatures. In all three cultivars raffinose, glucose-6P, fucose, xylose, sorbitol, GABA, epicatechin, catechin, and putrescine markedly increased during cold storage, while citramalic, glucuronic, mucic and shikimic acids decreased. Among volatile organic compounds (VOCs), aldehydes and alcohols generally accumulated more under low temperature conditions while esters and lactones evolved during subsequent SL. The main cultivar differences developed after cold storage during SL although some common responses (e.g., an increased production of ethyl acetate) were observed. The lower levels of flesh browning and bleeding displayed by RH peaches were related to compounds with antioxidant activity, or acting as osmotic protectants and membrane stabilizer. Indeed, RH showed higher levels of amino acids and urea, together with a marked increase in putrescine, sorbitol, maltitol, myoinositol and sucrose detected during storage and SL.

The appraisal of stress in plants is of great relevance in agriculture and any time the transport of living plants is involved. Wireless sensor networks (WSNs) are an optimal solution to simultaneously monitor a large number of plants in a mostly automatic way. A number of sensors are readily available to monitor indicators that are likely related to stress. The most common of them include the levels of total volatile compounds and CO2 together with common physical parameters such as temperature, relative humidity, and illumination, which are known to affect plants’ behavior. Recent progress in microsensors and communication technologies, such as the LoRa protocol, makes it possible to design sensor nodes of high sensitivity where power consumption, transmitting distances, and costs are optimized. In this paper, the design of a WSN dedicated to plant stress monitoring is described. The nodes have been tested on European privet (Ligustrum Jonandrum) kept in completely different conditions in order to induce opposite level of stress. The results confirmed the relationship between the release of total Volatile Organic Compounds (VOCs) and the environmental conditions. A machine learning model based on recursive neural networks demonstrates that total VOCs can be estimated from the measure of the environmental parameters.