Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.     

Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan

Six genotypes of sweet potato commercially available in Taiwan, including TNG57, TNG66, TNG68, TYY1, RP and WP, were used as samples in this study of the effects of steaming and kneading with pre-steaming treatments on the antioxidant components and antioxidant properties of methanolic extracts. Steam treatment increased the total phenols contents of all genotypes (2–13 times), flavonoids content of RP (1.3 times) and anthocyanins contents of RP and WP (5–6 times). Steam treatment also increased the reducing power and scavenging DPPH radical effect of sweet potato flours. For the methanolic extracts of steamed and kneaded flours, reducing powers were 0.02–1.70 at 5.0 mg ml⁻¹ and the scavenging effects on DPPH radicals were 19–92% at 2.5 mg ml⁻¹. Both showed the order of RP > WP > TYY1 and TNG66 > TNG57 and TNG68. However, the chelating effect of the six genotypes at 1.0 mg ml⁻¹ ranged from 50% to 73%. Contents of total phenols, flavonoids, and anthocyanins of sweet potato flours were significantly positively correlated with the reducing power and scavenging DPPH radical effects. After steaming and kneading treatments, RP showed the highest increase in the contents of total phenols, flavonoids and anthocyanins among the six genotypes studied.     

多功能糖果包装机机构及性能的研究

糖果等食品的多粒枕式包装是食品行业亟需解决的问题。本文对球形和椭圆形糖果的多粒枕式包装进行了初步的探讨，着重阐述了理糖装置和光电控制系统的设计。     

Effects ofSolanum glycoalkaloids on chemosensilla in the Colorado potato beetle

Steroidal glycoalkaloids, found in species of the Solanaceae, elicit bursting activity in galeal and tarsal chemosensilla of adult Colorado potato beetles. The effect has an average latency of 6–12 sec, depending on the sensillum/alkaloid combination. A 20-sec alkaloid treatment is often suffficient to render galeal sensilla unresponsive to gamma-aminobutyric acid, normally an effective stimulant. The alkaloids have similar effects on galeal sensilla of larval Colorado potato beetles and on labellar chemosensilla of the blowfly. It is concluded that these compounds act independently of any specialized chemoreceptor in the Colorado potato beetle, and that association of the Colorado potato beetle with solanaceous plants has not led to evolution of a specific receptor forSolanum glycoalkaloids.     

Application of Laminated Edible Films to Potato Chip Packaging

The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.     

Water and Radiation Effect on Sweet Sorghum Productivity

Suitability of sweet sorghum in Greece, where irrigation supply during crop development is limited as rainfall is scarce and evapotranspiration loss is high, is examined in relation with radiation availability. A two-year field experiment was conducted, in central Greece, imposing four soil water regimes via different irrigation treatments: (1) Highly irrigated, (2) Highly irrigated till anthesis when irrigation stopped, (3) Medium irrigated, and (4) Low irrigated. It was found that above-ground dry biomass production from non-water-stressed sweet sorghum plants suggests a high productivity potential among C₄ crops. Under water shortage, radiation use efficiency may be significantly lower. Radiation use efficiency seems to be linearly related to water consumption. Stressed plants (probably except severely stressed) seem to use available water more efficiently than unstressed plants. The slope of the line relating dry matter produced and water evapotranspired increases the sooner the stress is sensed. Yield reduction resulting from post-anthesis irrigation stopage is very little. High water use efficiency values tend to be related with low radiation use efficiency values.     

The influence of the ion content of whey on the pH-activity profile of the β-galactosidase from Aspergillus oryzae

The pH-dependence of the reaction kinetics of lactase (β-galactosidase) from Aspergillus oryzae in different reaction media is presented in terms of a two-parameter model. The lactase from A. oryzae seems to have replaced the A. niger lactase on the market owing to a better activity/price ratio and may be utilised for lactose hydrolysis in acid as well as in neutral milk products. Its pH optimum is around pH 4.5. However, in the neutral pH-range its activity depended strongly on the salt content of the substrate solution. For example, its activity in whey (pH 6.5) fell to only 30% of its expected activity in a pure lactose solution at the same pH. The whey effect was the same for both soluble and immobilised lactase. The two parameter kinetic model, which included a term for competitive product inhibition gave excellent agreement with experimental data, and may thus be useful for the prediction of reactor performance with this enzyme.     

The microbiology of mixed salad containing raw and cooked ingredients without dressing

Growth of aerobic mesophilic bacteria in mixed salad without dressing, containing cooked sweet corn and raw endive, was similar to that of raw endive alone. At 9°C, sweet corn permitted the growth of the lactic acid bacterium Leuconostoc mesenteroides , whenever the bacterium was present on raw endive, whereas no growth of lactic acid bacteria was recorded on raw endive alone. Listeria monocytogenes , artificially inoculated in the samples, grew more in the mixed salad than in the raw endive alone, for products stored at 6°C and 9°C. Acidification of sweet corn to pH 5.0 was proposed to reduce the development of L. monocytogenes in the mixed salad to a level similar to that recorded in the raw endive alone. Acidification with citric acid reduced spoilage of sweet corn, whereas acetic acid caused necrosis on the leaves of raw endive.     

Greedy hot-potato routing on the two-dimensional mesh

Summary We propose hot-potato (or, deflection) packet routing algorithms on the two-dimensional mesh. The algorithms are strongly greedy in the sense that they attempt to send packets in good directions whenever possible. Furthermore, the routing operations are simple and independent of the time that has elapsed. The first algorithm gives the best evacuation time known for delivering all the packets to their destinations. A batch ofk packets with maximal source-to-destination distanced _max is delivered in 2(k-1)+d _max. The second algorithm improves this bound tok+d _max when all packets are destined to the same node. This also implies a new bound for the multitarget case, which is the first to take into account the number of in-edges of a node. The third algorithm is designed for routing permutations with source-to-destination distance at most three, in which case the algorithm terminates in at most seven steps. We also show a lower bound of five steps for this problem. Ishai Ben-Aroya received the B.A. and M.Sc. in computer science from the Technion (Israel Institute of Technology). He is currently working with Microsoft Israel R&D group. His main interests include Routing Algorithms, Cryptography and Computer Security. Tamar Eilam received the B.A. degree in Computer Science from the Technion IIL in 1995, and is currently studying towards her M.A. degree. Assaf Schuster received his B.A., M.A. and Ph.D. degrees in Computer Science from the Hebrew University of Jerusalem (the last one in 1991). He is currently a lecturer at the Technion IIL. His main interests include Networks and Routing Algorithms, Parallel and Distributed Computation, Optical Computation and Communication, Dynamically Reconfiguring Networks, and Greedy Hot Potato Routing.This work was supported in part by the French-Israeli grant for cooperation in Computer Science, and by a grant from the Israeli Ministry of Science. An extended abstract appeared in proc. 2nd European Symposium on Algorithms, September 1994