FluorMODleaf: A new leaf fluorescence emission model based on the PROSPECT model

A new model of chlorophyll a fluorescence emission by plant leaves, FluorMODleaf, is presented. It is an extension of PROSPECT, a widely used leaf optical properties model that regards the leaf as a pile of N absorbing and diffusing elementary plates. In FluorMODleaf, fluorescence emission of an infinitesimal layer of thickness dx is integrated over the entire elementary plate. The fluorescence source function is based on the excitation spectrum of diluted isolated thylakoids and on the emission spectra of isolated photosystems, PSI and PSII, which are the main pigment-protein complexes involved in the initial stages of photosynthesis. Scattering within the leaf is produced by multiple reflections within and between elementary plates. The input variables of FluorMODleaf are: the number of elementary plates N, also called leaf structure parameter, the total chlorophyll content C_ab, the total carotenoid content C_cx, the equivalent water thickness C_w, and the dry matter content C_m (or leaf mass per area), as in the new PROSPECT-5, plus the σ_II/σ_I ratio referring to the relative absorption cross section of PSI and PSII, and the fluorescence quantum efficiency of PSI and PSII, τ_I and τ_II, that are introduced here as mean fluorescence lifetimes. The model, which considers the reabsorption of emitted light within the leaf, allows good quantitative estimation of both upward and downward apparent spectral fluorescence yield (ASFY) at different excitation wavelengths from 400 nm to 700 nm. It also emphasizes the role of scattering in fluorescence emission by leaves having high chlorophyll content.     

Fatigue Fracture of a High-Resistance Structural Steel Component Destined to Sustain Severe Loads Under Service Conditions

A structural steel component that failed under fatigue was examined with the aim to identify the root causes of this failure. Fractographic examination revealed the presence of multiple beach marks; the position and arrangement of those signified the occurrence of fatigue fracture under the presence of combined loading conditions, involving torsion and bending stress components. Crack initiation was observed also at the corners of the steel plate where non-metallic inclusions were located. Stereo-microscopical examination of the fracture surface likely revealed the presence of casting inclusions, probably fluxes or slag particles, near the surface and in the interior of the component. These inclusions could be considered inherent—metallurgical stress raisers, behaving as locations of prominent crack nucleation under cyclic fatigue loading, stimulating subsequent crack propagation and final ultimate rupture.     

PLEIADES: An Internet‐based parallel/distributed system

The use of LAN‐based clusters of computers for computational purposes has been in use for several years with significant success and acceptability. The introduction of the Internet infrastructure as the interconnection medium of the cluster allows for additional flexibility and transparency of such systems. PLEIADES is an Internet‐based parallel/distributed system whose purpose is to allow users to use distant computational resources in order to form virtual clusters. In addition, PLEIADES can be used as a computational infrastructure service provider for applications in need of computational resources. PLEIADES uses a tiered architecture with particular emphasis on the existence of a middle tier, whose task is to assist in the communication between the interface and the resource management tiers. The existence of the middle tier allows for the creation of an open system that is able to easily integrate with new resource management platforms and tools. Since the use of a mature resource management system for parallel/distributed computing was a prerequisite of the PLEIADES architecture, the Condor resource management environment was used. The design and implementation characteristics of PLEIADES together with some experimental uses of the system are also presented. Copyright © 2002 John Wiley & Sons, Ltd.     

Berry antioxidants: small fruits providing large benefits

Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term ‘berry fruits’ encompasses the so‐called ‘soft fruits’, primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure–antioxidant relationships for phenolic compounds – the main group of antioxidants in this fruit group – are presented and major areas for future research are identified. © 2013 Society of Chemical Industry     

Combined effect of light salting,modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes

The combined effect of modified atmosphere packaging (MAP: 40% CO₂/30% O₂/30% N₂) and oregano essential oil, on the shelf-life of lightly salted cultured sea bream (Sparus aurata) fillets stored under refrigeration was studied. Quality assessment was based on sensory analysis and biochemical indices determination. Total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN) values were higher in sea bream fillets stored in air followed by salted fillets stored in air. For salted sea bream fillets stored under MAP the inhibition in the TVBN and TMAN values was evident in the order MAP < MAP/0.4% (v/w) oregano oil < MAP/0.8% (v/w) oregano oil indicating the preservative effect of oregano oil. Salting had a noticeable preservative effect but produced an increase in the 2-thiobarbituric acid (TBA) values while oregano oil had a strong antioxidant activity giving the lowest TBA values. All raw sea bream fillet samples received acceptable sensory scores during the first 15–16 days of storage. The salted samples remained acceptable up to ca. 20–21 days while the MAP salted samples up to ca. 27–28 days of storage. The oregano oil addition in MAP salted samples yielded a distinct but pleasant flavor and contributed to a considerable slower process of fish spoilage given that the fillets treated with 0.8% (v/w) oregano oil were still sensory acceptable after 33 days of storage. The preservative effect was greater as the oregano oil concentration was greater.     

Physicochemical and sensory analysis of dry bean landraces in conjunction with multivariate analysis: an exploratory approach

Five landraces of Greek common dry bean (Phaseolus vulgaris L.), were analysed for thirteen physico‐chemical and eighteen sensory variables. Brightness, acceptance, odour and hardness were the most important sensory variables for the overall acceptability of the cooked product. Application of principal component analysis revealed a rather weak relationship between the sensory attributes and the physico‐chemical variables. However, a certain grouping of cultivars with corresponding properties [(PC1 vs. PC2, Kastoria with saltiness, hardness, grassiness, intensity, protein and metal; Byzitsa bushy with fat, odour and sourness; Ksanthi and Belestino with tenaciousness, chroma, pH and overall impression), (PC1 vs. PC3 Byzitsa bushy with odour and acridness; Ksanthi with metal, hardness and pH; Kastoria with colour, protein and intensity)] was made. On the contrary, cluster analysis showed a much more satisfactory grouping of dry bean varieties based on their geographical origin. The multiple regression equation explained 72.3% of the variation in total acceptance of dry beans. The relative importance of brightness, acceptance, smell and hardness in predicting the overall impression of dry beans was 13%, 13.7%, 26% and 10%, respectively. These results may indicate that smell, brightness and acceptance are the most important factors determining dry bean total acceptability, so effort should be directed at improving these attributes in an attempt to satisfy consumer experience.     

Volatile and non-volatile radiolysis products in irradiated multilayer coextruded food-packaging films containing a buried layer of recycled low-density polyethylene.

The effects of gamma-irradiation (5-60 kGy) on radiolysis products and sensory changes of experimental five-layer food-packaging films were determined. Films contained a middle buried layer of recycled low-density polyethylene (LDPE) comprising 25-50% by weight (bw) of the multilayer structure. Respective films containing 100% virgin LDPE as the buried layer were used as controls. Under realistic polymer/food simulant contact conditions during irradiation, a large number of primary and secondary radiolysis products (hydrocarbons, aldehydes, ketones, alcohols, carboxylic acids) were produced. These compounds were detected in the food simulant after contact with all films tested, even at the lower absorbed doses of 5 and 10 kGy (approved doses for food preservation). The type and concentration of radiolysis products increased progressively with increasing dose. Generally, there were no significant differences in radiolysis products between samples containing a buried layer of recycled LDPE and those containing virgin LDPE (all absorbed doses), indicating the good barrier properties of external virgin polymer layers. Volatile and non-volatile compounds produced during irradiation affected the sensory properties of potable water after contact with packaging films. Taste transfer to water was observed mainly at higher doses and was more noticeable for multilayer structures containing recycled LDPE, even though differences were slight.