AN EFFICIENT DNA-EXTRACTION PROTOCOL FOR NUT SEEDS

Establishing genetic origin of food products allows verification of the authenticity of valuable foods and discourages adulteration with material of lower cost and value. This is particularly important for food products that have obtained European recognition. The use of molecular markers could be a solution for species and cultivar identification and for the genetic traceability. The development of efficient DNA-extraction protocols is an essential step for the procedure. In this work, a method for total DNA isolation was developed for hazelnut, almond and walnut seeds. The efficiency and reliability of the method was tested by assessing quantity and quality of the extracted DNA, and by Polymerase Chain Reaction (PCR) amplification, using two decamer primers and three universal primer pairs designed on the chloroplast DNA. The success of amplifications confirmed the presence of both nuclear and chloroplast DNA in the extracted sample.

PRACTICAL APPLICATIONS

Cultivar identification of nuts, based on morphological traits only, is often difficult, and adulterations with seeds of lower cost and quality are easy, above all when they are sold as shelled kernel, as is common for hazelnut. The genetic identification of cultivars is nowadays a routine practice, because of the development of DNA-typing techniques based on molecular markers. An efficient DNA-extraction procedure for hazelnut, almond and walnut seeds is a preliminary step required for enabling the recognition of the cultivar of origin of the nuts and fighting commercial frauds. It will also be useful in marker-assisted selection, applied in breeding.     

Use of stomatal conductance and pre-dawn water potential to classify terroir for the grape variety Kékfrankos

Background and Aims: A 3‐year study was carried out in order to evaluate the ecophysiology, yield and quality characteristics of Vitis vinifera L. cv. Kékfrankos (syn. Limberger) at Eger‐Nagyeged hill (steep slope) and at Eger‐K?lyuktet? (flat) vineyard sites located in the Eger wine region, Hungary. The aim of this paper was to analyse the effect of ‘vintage’ and ‘terroir’ on the seasonal changes of Kékfrankos ecophysiology and its possible relationship with yield and wine composition. Methods and Results: Grapevine physiological responses (midday‐ and pre‐dawn water potential, pressure–volume analysis and gas‐exchange), growing stages, yield and wine composition of each vineyard were studied. Lower grapevine water supply was detected at Eger‐Nagyeged hill in each season due to its steep slope and soil characteristics. Pressure‐volume curves indicated that there was no osmotic adjustment in the leaves of this variety. Higher osmotic concentration was measured at turgor loss and full turgor in the leaves of the unstressed vineyard (Eger‐K?lyuktet?) presumably due to higher photosynthetic activity. Differences in soil water content of the vineyards resulted in a slightly altered cell wall elasticity. Stomatal conductance, transpiration rate and photosynthetic production per unit leaf area were affected by water availability. Lower yield in Eger‐Nagyeged hill was partly associated with decreased photosynthetic production of the canopy. Improved wine quality of Eger‐Nagyeged hill was due to moderate water stress which induced higher concentration of anthocyanins and phenolics in the berries. The duration of the phenological stages was dependent on vintage temperature characteristics rather than on vineyard site. Conclusion: There was a close relationship between environmental conditions, Kékfrankos gas‐exchange, water relations, yield and wine composition. Water deficit plays an important role in creating a terroir effect, resulting in decreased yield, better sun exposure of leaves and clusters and thus higher concentration of phenolics and anthocyanins. Although quality is mainly influenced by vintage differences, vineyard characteristics are able to buffer unfavourable vintage effects even within a small wine region. Significance of the Study: Stomatal conductance, pre‐dawn water potential and climatic data may be reliable parameters for terroir classification, although variety–terroir interactions must always be considered.     

Formation of 4-Vinyl Guaiacol in Adversely Stored Orange Juice as Measured by an Improved HPLC Method

4-Vinyl guaiacol, a potent off-flavor compound in orange juice, was isolated by using a C-18 cartridge and analyzed by high performance liquid chromatography (HPLC) with fluorescence detection. The new HPLC method possessed a sensitivity of 10 ppb for 4-vinyl guaiacol and was at least 5 to 10 times more sensitive than previously reported gas-liquid chromatographic procedures. Storage of bottled orange juice for 18 wk yielded the following 4-vinyl guaiacol levels: 42 μg/L (20°C), 223 μ/L (30°C), and 778 μg/L (40°C). Concentration of 4-vinyl guaiacol increased with storage time at all storage temperatures; however, a noticeable decrease occurred after extended storage at 50°C.     

Line identification of boron and nitrogen emissions in extreme-and vacuumultraviolet wavelength ranges in the impurity powder dropping experiments of the Large Helical Device and its application to spectroscopic diagnostics

An impurity powder dropper was installed in the 21 st campaign of the Large Helical Device experiment(Oct. 2019–Feb. 2020) under a collaboration between the National Institute for Fusion Science and the Princeton Plasma Physics Laboratory for the purposes of real-time wall conditioning and edge plasma control. In order to assess the effective injection of the impurity powders,spectroscopic diagnostics were applied to observe line emission from the injected impurity. Thus,extreme-ultraviolet(EUV) and vacuum-ultraviolet(VUV) emission spectra were analyzed to summarize observable impurity lines with B and BN powder injection. Emission lines released from B and N ions were identified in the EUV wavelength range of 5–300 ? measured using two grazing incidence flat-field EUV spectrometers and in the VUV wavelength range of 300–2400 ? measured using three normal incidence 20 cm VUV spectrometers. BI–BV and NIII–NVII emission lines were identified in the discharges with the B and BN powder injection, respectively. Useful B and N emission lines which have large intensities and are isolated from other lines were successfully identified as follows: BI(1825.89, 1826.40) ?(blended), BII 1362.46 ?, BIII(677.00, 677.14,677.16) ?(blended), BIV 60.31 ?, BV 48.59 ?, NIII(989.79, 991.51, 991.58) ?(blended), NIV765.15 ?, NV(209.27, 209.31) ?(blended), NVI 1896.80 ?, and NVII 24.78 ?. Applications of the line identifications to the advanced spectroscopic diagnostics were demonstrated, such as the vertical profile measurements for the BV and NVII lines using a space-resolved EUV spectrometer and the ion temperature measurement for the BII line using a normal incidence 3 m VUV spectrometer.     

EFFECT OF ADDITION OF α-, β-, AND κ-CASEIN, AND Na-CASEINATE ON VISCOELASTIC PROPERTIES OF SKIM MILK CURD

Creep compliance was used to determine the effects of the addition of α-, β-, and κ-casein, and Na-caseinate on the viscoelastic properties of skim milk curd. The results of all measurements can be represented by a six-element mechanical model. Addition of α- and β-casein, and Na-caseinate (1.80g/L) to raw skim milk reduced the instantaneous modulus of rigidity and final viscosity of the curd, while κ-casein addition at the same level increased both viscoelastic parameters. Shielding of κ-casein and depletion of serum Ca⁺⁺ ions by α- and β-casein is thought to have caused the reduction of curd rigidity and viscosity. Subsequent experiments indicated that the addition of β-casein before and after rennet hydrolysis produced different curd strength with the latter producing a stronger curd.     

QUALITY INSPECTION OF BAKERY PRODUCTS USING A COLOR-BASED MACHINE VISION SYSTEM

Muffins were evaluated for color by visual examination and by development of a machine‐reading system coupled with discriminant analysis of the data acquired. A classification algorithm separated light from dark‐colored muffins. The system's precision was assessed by evaluating the color of 4 cm diameter muffins pregraded prior to the evaluation of color and without pregrading. Applied to 200 samples, the automated system was able to correctly classify 96% of the pregraded and 79% of the ungraded muffins. The algorithm procedure was able to classify muffins at an accuracy level better than 88% in most cases whereas quality decisions among inspectors varied by 20 to 30%. Critical to precision by the machine‐read procedure was control of the illumination.     

Densification and dielectric properties of SrO–Al2O3–B2O3 ceramic bodies

The influence of SrO (0·0–5·0 wt%) on partial substitution of alpha alumina (corundum) in ceramic composition (95 Al₂O₃–5B₂O₃) have been studied by co-precipitated process and their phase composition, microstructure, microchemistry and microwave dielectric properties were studied. Phase composition was revealed by XRD, while microstructure and microchemistry were investigated by electron-probe microanalysis (EPMA). The dielectric properties by means of dielectric constant (ε _r ), quality factor (Q × f) and temperature coefficient of resonant frequency (τ _f ) were measured in the microwave frequency region using a network analyser by the resonance method. The addition of B₂O₃ and SrO significantly reduced the sintering temperature of alumina ceramic bodies to 1600 °C with optimum density (∼ 4g/cm³) as compared with pure alumina powders recycled from Al dross (3·55g/cm³ sintered at 1700 °C).     

INFLUENCE OF OTHER FUNGI ON AFLATOXIN PRODUCTION BY ASPERGILLUS FLAVUS IN MAIZE KERNELS

Experiments were designed to determine whether certain nontoxigenic fungi commonly isolated from maize kernels can affect aflatoxin B₁ development when inoculated with A. flavus onto individual unsterilized, and autoclaved maize kernels . Trichoderma viride and Aspergillus niger were found to be strongly antagonist inhibiting the growth of A. flavus by 87 and 66% respectively, whereas Aspergillus versicolor, Fusarium moniliforme, Paecilomyces variotii and Emericella quadrillineata inhibited the growth of A. flavus by less than 51%. Less aflatoxin B₁ was detected when A. flavus was paired with A. niger or T. viride than with the other test fungi. When A. niger or T. viride was introduced onto the kernels 72 h before inoculation with A. flavus, no aflatoxin B₁ was detected in unsterilized kernels and the levels of aflatoxin B₁ were greatly reduced from 700 ppb to 160 and 140 ppb in autoclaved kernels, respectively. When inoculation of A. flavus followed 72 h of incubation of either A. niger and T. viride, no aflatoxin B₁ was detected. However, when both A. niger and T. viride were introduced 72 h after inoculation with A. flavus, the levels of aflatoxin B₁ were reduced to 385 and 560 ppb, respectively in unsterilized and autoclaved maize kernels . Trichoderma viride and Aspergillus niger may be useful in biological control of aflatoxin contamination of maize kernels .; Accepted for Publication June 11, 1997     

Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

Effects of storage temperature and time on the quality of commercially canned grapefruit juice were investigated. The most noteworthy and reproducible trend observed by HPLC was a significant increase in concentration of 5-hydroxymethylfurfural and furfural with increased storage temperature. During storage over 50% of sucrose was hydrolyzed after 6 wk at 30°C, and the reducing sugars increased in accordance with hydrolysis of sucrose. In the juice stored at 50°C, more than 98% of the ascorbic acid, and about 9% of total sugars were lost. Lightness value of juice decreased continuously during storage.     

THERMAL CONDUCTIVITY OF PEACH, RASPBERRY, CHERRY AND PLUM JUICES AS A FUNCTION OF TEMPERATURE AND CONCENTRATION

The thermal conductivity (k) of four fruit juices (peach, raspberry, cherry and plum) was measured using a coaxial‐cylinder (steady‐state) technique. Measurements were made in the temperature range from 20 to 120C and a range of concentration between 9.8 and 60.0°Brix. The total uncertainties of the k and temperature measurements were less than 2% and 0.03C, respectively. The reliability and accuracy of the experimental methodology for fruit juices was confirmed with measurements on pure water. The experimental and calculated values of k of pure water showed excellent agreement within their experimental uncertainty. The effect of temperature and concentration on the k of peach, raspberry, cherry and plum juices was evaluated. The predictive capability of various polynomial models was established.