An evaluation of biological and abiotic controls for grapevine powdery mildew. 2. Vineyard trials

Grapevine powdery mildew ( Erysiphe necator) affects grape yield and fruit quality worldwide. Managers of conventional vineyards rely mainly on synthetic fungicides and sulfur to control powdery mildew, while in organic vineyards sulfur is the main control agent, often in rotation with canola-based oils, bicarbonates and biological control agents. The efficacy of those materials has not been evaluated critically under field conditions in Australia. Accordingly, a range of materials showing most promise in previous greenhouse trials (Crisp et al. 2006 Australian Journal of Grape and Wine Research 12 , pp. 192–202) were assessed via field trials in commercial vineyards. Applications of either milk or whey (alone, or mixed with a canola oil-based product), as well as applications of potassium bicarbonate (commercial formulation), all reduced the severity of powdery mildew compared with untreated vines. Eight applications of a 1:10 dilution of milk, 45 g/L whey powder or programs comprising rotations of potassium bicarbonate plus oil and whey, applied at 10–14 day intervals, reduced the severity of powdery mildew to levels not significantly different from that on vines sprayed with sulfur (wettable powder, 3–6 g/L). However, the relative control of powdery mildew by the test materials in field trials was dependent on the susceptibility of the grapevine cultivar and the extent of spray coverage achieved. In vineyards where highly susceptible cultivars were planted, and spray coverage was compromised, the resultant control of powdery mildew was reduced; and sometimes to commercially unacceptable levels.     

Protoporphyrin-IX as a Substitute for Nitrite in Cured-Meat Color Production

The iron-free heme derivative protoporphyrin-IX, was added to a cooked emulsified beef product to mimic the typical cured-color obtained with nitrite. Although the pigment was stable and could be recovered from the emulsion it imparted a purple hue as noted by visual observation and Hunterlab color values (L,a,b). The possible implications of this pigment as a meat colorant are discussed.     

EFFECT OF CHILLING AND FREEZING ON SURVIVAL OF VIBRIO PARAHAEMOLYTICUS ON FISH FILLETS1

Vibrio parahaemolyticus is a foodborne pathogen isolated from coastal waters of the United States, and from seafoods including fish. No information is available on the viability of V. parahaemolyticus on raw, chilled and frozen fish. A three‐strain mixture of V. parahaemolyticus was inoculated on fish fillets (pH 6.4) to obtain a bacterial load of 10⁴ (high) or 10³ (low) CFU/fillet, and stored at 4C or 8C for 9 days or at – 18C for seven weeks. At 4C and 8C, and at both levels of inoculation, V. parahaemolyticus survived on the fillets for the entire duration of the study. However, there was a significant reduction (P < 0.01) in V. parahaemolyticus population on the fillets by 9 days of storage. In the frozen fillets, there was a sharp decline (P < 0.01) in the population of V. parahaemolyticus by day 5 of storage. Although chilling and freezing significantly (P < 0.01) inactivated high numbers of V. parahaemolyticus on fish, they cannot be relied upon as a method to reduce V. parahaemolyticus on fish, since the time and magnitude of reduction depends on the initial load of the pathogen and the storage temperature.     

Fracture Induced in Al2O3 Bicrystals by Anisotropic Thermal Expansion

Bicrystals of Al₂O₃ were fabricated to study the effects of thermal expansion anisotropy on fracture in a model system containing one grain boundary. Fractures occurred perpendicular to the directions of maximum tensile stress in bicrystals with thermal expansion coefficient differences as low as 0.31×10⁻⁶⁰C⁻¹ and originated at the boundary, probably in areas of high residual stress associated with pores. Numerical stress analysis of two-dimensional model bicrystal configurations showed that stresses induced by thermal expansion anisotropy are maximal in a region localized along the bicrystal boundary.     

Mixed-Mode Fracture in Soda-Lime Glass Using Indentation Flaws

Mixed-mode failure of soda-lime glass under inert and fatigue test conditions was studied using Knoop indentation flaws. For annealed cracks (residual stress-free) crack extension (catastrophic or subcritical) is by an abrupt transition from the initial crack plane to a noncoplanar crack plane followed by a reorientation of the crack normal to the applied stress. Although fatigue strength of these inclined flaws increased linearly with respect to orientation of the flaws to the applied stress up to an angle of 60°, this increase was considerably less than what was predicted by existing theories. It is believed that subcritical crack growth causes the crack to be realigned perpendicular to the applied stress before failure for all orientations; hence, fatigue strength does not show the dramatic increase at orientation angles as predicted by theory. For as-indented cracks the contact residual stress causes the crack extension to be less inclined to the initial crack plane than for annealed cracks, but in this case also, the crack realigns itself perpendicular to the applied stress. Again, fatigue strength is relatively insensitive to the orientation angle as predicted by theory and subcritical crack growth is believed to play a primary role in determining this strength dependency.     

Dimensionality reduction for a class of convex network flow problem

A convex network problem is a mathematical program where the objective function is convex and the constraint set is a network with flow conservation at each node. Further there are upper and lower bounds associated with each edge. In this paper, we construct the dual of such a program and hence reduce the dimension of the problem from that of the arc set of the underlying network to that of the node set. Further the dual program is unconstrained. Generally this reduction is significant and in one particular case, the dimension is reduced to unity and hence trivially solvable. The mathematical machinery is provided by the duality theory of generalized geometric programming.     

Heat Resistance of Salmonella typhimurium and Listeria monocytogenes in Sucrose Solutions of Various Water Activities

The heat resistance of Salmonella typhimurium was determined in sucrose solutions with a_w ranging from 0.98–0.83. The D_65.6^o_c ranged from 0.29–40.2 min (> 100-fold increase), with z value 6.5–7.7°C. S. typhimurium was also heated in four chocolate syrups purchased at retail. The D_65.6^o_C ranged from 1.2–3.2 min while the a_w of the syrups ranged from 0.75–0.84. The heat resistance of Listeria monocytogenes was determined in sucrose solutions with a_w ranging from 0.98–0.90. The D_65.6^o_C value shifted from 0.36–3.8 min (10-fold increase); the z value ranged from 7.6–12.9°C.