In Japan, the switch from branded to generic infusion fluids has been promoted as a national policy. Recently, as generic products have been in short supply, the switch from generic to branded ...infusion fluids has increased. However, certain additives for injectable infusion fluids, such as nonvolatile acids like acetic acid and hydrochloric acid, are not required to be listed in the package insert. We hypothesized that the addition of nonvolatile acids may be one of the reasons for the differences in physicochemical properties between the branded and generic infusion fluids. We have previously reported that in other types of electrolyte infusion fluids, a variation in pH can cause incompatibility with other drugs, and variation in titratable acidity and osmolality can lead to phlebitis. Glucose-added maintenance hypotonic infusion fluid (listed as type-3G) is commonly used as a maintenance solution when energy support is needed. However, nonvolatile acid is added to prevent the caramelization of glucose, resulting in higher osmolality and titratable acidity and lower pH. Therefore, we hypothesized that both phlebitis and incompatibility with other drugs are likely to occur; hence, we measured and evaluated the physicochemical properties of branded and generic type-3G infusion fluids. We show that the osmolality, pH, and titratable acidity of all evaluated branded and generic products differed significantly and that these properties should be evaluated together to avoid phlebitis and incompatibility with other drugs when switching between branded and generic type-3G infusion fluids.
Sichuan paocai, a traditional Chinese fermented vegetable, is rife with lactic acid bacteria (LAB). However, the precise bacterial profiles of home-made Sichuan paocai brine (HSPB) remain unclear. In ...this study, the bacterial compositions of 38 aged HSPB samples with varying titratable acidity (TA) were determined by SMRT sequencing of the full-length 16S rRNA gene. The lactic and acetic acids of HSPBs were also measured to determine any relevance with the bacterial profiles. The SMRT sequencing results reveal that the HSPB bacterial communities were comprised of numerous phylogenetic taxa, including 35 phyla, 371 genera, and 593 species; the bacterial diversity decreased as HSPB acidity increased. Lactobacillus acetotolerans, which was positively correlated to HSPB acidity, was the most dominant species followed by Lactobacillus brevis, which was positively related to acetic acid in the samples. A few opportunistic pathogens (e.g. Serratia marcescens and Stenotrophomonas maltophilia) were also detected. Sample groups with lower acidity had higher bacterial diversity and more Lactobacillus species with relative abundance >1% and opportunistics than higher-acidity samples. The results presented here report the comprehensive bacterial profiles of home-made Sichuan paocai for the first time via SMRT sequencing technology and the correlation between TA and bacterial compositions. It is necessary to further investigate the opportunistics detected in this work as they relate to the safety and quality of paocai.
•Bacterial profiles in Sichuan paocai were revealed by SMRT sequencing technology.•Lactobacillus acetotolerans was the most dominant species.•New species and some opportunistic pathogens were also detected.•Bacterial diversity decreased as the acidity of home-made Sichuan paocai increased.•Low acidity group had more Lactobacilli and opportunistic pathogens.
The influence of cooling over the titratable acidity - ∆Ar materialozes itself in all cases in a growth of medium values of the parameters, of values of ths growth are different: only 0,8 ºT at the ...HCA 8000 cooler, 1, 09 ºT at the HCA 5000 cooler and even 1,21 ºT at HCA 6000 cooler. The differences are due to the difference in the cooling method used, but also due to the performances regarding the real rates of cooling accomplished in cooling the milk with HCA coolers.
Sweetness is one of the most important drivers of consumer preference in apples (Malus × domestica Borkh.). The increase in sugar during the ripening period of fruit is mainly brought about by the ...hydrolysis of starch accumulated before the ripening period. However, sugars are also continuously translocated into the fruit during the ripening period, as seen in watercored fruits. The objective of this study was to estimate the contribution of translocated sugars that accumulated in the apoplast to the increase in soluble solids content (SSC) of fruit during ripening. The amount of apoplastic solution (AS) tended to be high in the fruit of trees on vigorous rootstocks, such as ‘JM2’ and ‘Marubakaido’. On the other hand, fruit with more AS had lower SSC. Therefore, although AS increased during ripening, the contribution of AS to the increase in SSC was small. After fruit matured and during storage, dehydration increased the SSC of the fruit. On the other hand, the SSC decreased simultaneously due to a reduction in organic acids and any soluble solids, which was expressed as a decrease in titratable acidity (TA). Under standard refrigerated conditions, the increase in SSC due to dehydration and the decrease in SSC due to respiration were likely to be quantitatively comparable. The contribution of translocated sugars to the increase in SSC during ripening was small, suggesting that managing trees and fruit to increase starch accumulation before fruit ripening is crucial for the production of fruits with high sugar content.
•Consumer acceptance test on microgreens was conducted.•Six selected microgreens in six distinct flavor groups were evaluated.•Bull’s blood beet microgreens were rated highest in overall eating ...quality.•Overall eating quality of microgreens was best correlated with flavor scores.•All microgreens evaluated had high consumer acceptability and nutritional quality.
Microgreens are an emerging food product with scarce information pertaining to their sensory and nutritional properties. In this study, six species of microgreens, including Dijon mustard (Brassica juncea L. Czern.), opal basil (Ocimum basilicum L.), bull’s blood beet (Beta vulgaris L.), red amaranth (Amaranthus tricolor L.), peppercress (Lepidium bonariense L.) and China rose radish (Raphanus sativus L.), were evaluated for their sensory attributes and chemical compositions. Results showed that bull’s blood beet had the highest rating on acceptability of flavor and overall eating quality while peppercress the lowest. Chemical compositions also differed significantly among the six species. China rose radish had the highest titratable acidity and total sugars, while red amaranth had the highest pH value and lowest total sugars. Regarding the phytonutrient concentrations, the highest concentrations of total ascorbic acid, phylloquinone, carotenoids, tocopherols, and total phenolics were found in China rose radish, opal basil, red amaranth, China rose radish, and opal basil, respectively. The relationships between sensory–sensory attributes and sensory–chemical compositions were further studied. It was found that overall eating quality of microgreens was best correlated with flavor score and microgreen’s pH value and total phenolic content were strongly correlated with flavor attributes, e.g., sourness, astringency, and bitterness. In general, despite the differences among individual microgreens, all of the microgreens evaluated in this study demonstrated “good” to “excellent” consumer acceptance and nutritional quality.
Water stress and increasing soil salt concentration represent the most common abiotic constrains that exert a negative impact on Mediterranean vineyards performance. However, several studies have ...proven that deficit irrigation strategies are able to improve grape composition. In contrast, irrigation with saline waters negatively affected yield and grape composition, although the magnitude of these effects depended on the cultivar, rootstock, phenological stage when water was applied, as well as on the salt concentration in the irrigation water. In this context, agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be achieved. In this paper, we briefly reviewed the main findings obtained regarding the effects of deficit irrigation strategies, as well as irrigation with saline water, on the berry composition of both red and white cultivars, as well as on the final wine. A meta-analysis was performed using published data for red and white varieties; a general liner model accounting for the effects of cultivar, rootstock, and midday stem water potential was able to explain up to 90% of the variability in the dataset, depending on the selected variable. In both red and white cultivars, berry weight, must titratable acidity and pH were fairly well simulated, whereas the goodness-of-fit for wine attributes was better for white cultivars.
CAM photosynthesis: the acid test Winter, Klaus; Smith, J. Andrew C.
The New phytologist,
January 2022, Letnik:
233, Številka:
2
Journal Article
Recenzirano
Odprti dostop
Summary
There is currently considerable interest in the prospects for bioengineering crassulacean acid metabolism (CAM) photosynthesis – or key elements associated with it, such as increased ...water‐use efficiency – into C3 plants. Resolving how CAM photosynthesis evolved from the ancestral C3 pathway could provide valuable insights into the targets for such bioengineering efforts. It has been proposed that the ability to accumulate organic acids at night may be common among C3 plants, and that the transition to CAM might simply require enhancement of pre‐existing fluxes, without the need for changes in circadian or diurnal regulation. We show, in a survey encompassing 40 families of vascular plants, that nocturnal acidification is a feature entirely restricted to CAM species. Although many C3 species can synthesize malate during the light period, we argue that the switch to night‐time malic acid accumulation requires a fundamental metabolic reprogramming that couples glycolytic breakdown of storage carbohydrate to the process of net dark CO2 fixation. This central element of the CAM pathway, even when expressed at a low level, represents a biochemical capability not seen in C3 plants, and so is better regarded as a discrete evolutionary innovation than as part of a metabolic continuum between C3 and CAM.
•Increased temperature under LED+IR resulted in decreased photosynthetic pigments.•Lycopene, ß-carotene and TSS were found higher under HPS.•Maximum redness (a*) which indicates maturity prevailed ...under LED+IR.•LED was responsible for late flowering in tomato plants.•LED+IR outperformed the other supplementary light treatments in the majority of the evaluated measures.
Light is a crucial mediator in plants of growth and development, secondary metabolism, and signaling of potentially beneficial phytochemicals. The present study investigated three indoor supplemental light treatments, HPS, LED, and LED+IR, applied during tomato cultivation, in which non-destructive and destructive analyses were performed at two time points to record the physiological responses and effects of these artificial lights on the growth and quality of the produce. An infrared thermometer and thermal cameras were used throughout the experiment to record temperature changes under each growing condition. LED+IR supplemented light showed a decrease in photosynthetic pigments, such as chlorophyll a, b, and carotenoids but induced an increased number of flowers, heavier tomato fruits, enhanced anthocyanins, phenolic index, lipid peroxidation, titratable acidity, and reduced nitrate accumulation. Moreover, higher generated temperatures under LED+IR helped tomato plants to reduce white fly infestation, but suppressed plant height. HPS light performed better than both LED and LED+IR in terms of total sugar accumulation, total carotenoids, water content, plant height, and leaf lipid peroxidation at harvest. Lycopene, ß-carotene, brix index were remarkable under HPS lighting but under the same conditions the number of whiteflies, however, was the highest in HPS among all the tested light treatments. In terms of fruit color analysis, maximum redness (a*), reduced hue angle, and chroma were observed under LED+IR while LED lighting in brightness (L*), and HPS in yellowness (b*) were prominent. However, LED in particular was insufficiently effective in acquiring any possible physiological and qualitative characteristics of tomato plants and fruits for the observed time span of the experiment. Hence, LED+IR has been shown to boost the accumulation of bioactive chemicals, improve fruit quality, promote more rapid and early flowering in tomato plants, and can serve as an efficient replacement for traditional indoor illumination.
Display omitted
•Responses of strawberry fruits to storage conditions are varying among cultivars.•MAP have positive effects on the postharvest quality of strawberry fruits.•Lemongrass oil (LO) application could ...improve the positive effect of MAP.•Both MAP and LO are effective to decelerate the occurrence of chemical spoilage•Both MAP and LO could be effective in controlling of microbial spoilage.
Current research aimed to study the influence of lemongrass oil (0.2%) and modified atmosphere packaging (MAP) on the storage quality of strawberry (Fragaria x ananassa Duch.) fruits cv. ‘Florida Fortuna’, ‘Camarosa’, ‘Rubygem’ and ‘Sahara’. Strawberry fruits are highly favoured by consumers because of their peerless flavour and health benefits, but are very sensitive to storage conditions and have only 2–5 days without any preservative or cold storage depending on the cultivar. In present research, fruits of four different cultivars of strawberries were exposed to these treatments: (i) immersing in pure water and storing without MAP (control treatment); (ii) immersing in 0.2% lemongrass oil (LO) and storing without MAP; (iii) immersing in pure water and storing with MAP; and (iv) immersing in 0.2% lemongrass oil and storing with MAP. Each treatment contained 6 replicates and each replication consists of 10 fruits. Fruits were stored at 4.0 ± 1.0 °C for 3, 6, 9, 12, 15, 18 and 21 days. Results showed that both MAP and lemongrass oil (LO) have significant effect on the weight loss, SSC, TA, fruit firmness, microbial & chemical spoilage and off-odour of strawberry fruits. Evaluation of the all parameters concluded that MAP bags could extend the storage duration of ‘Sahara’ to 18 days with acceptable attributes, ‘Florida Fortuna’ and ‘Rubygem’ to 15 days, and the ‘Camarosa’ to 12 days.
The effect of coffee bean quality (specialty and regular) and brewing method (cold and hot) on the sensory profile and physicochemical characteristics of coffee beverages was studied. Cold brew was ...prepared by immersion and hot brew coffee by French Press. Total dissolved solids (TDS), titratable acidity (TA), caffeine, trigonelline, 4 and 5- caffeoylquinic acids were quantified by instrumental methods, volatile compounds by GC–MS, and the coffee flavor was through quantitative sensory evaluation. Coffee beverages were more differentiated by brewing method than by the coffee bean quality used in the preparation. Cold brew coffees were mainly associated with volatile 2-methyl-butanal, 5-methyl furfural, and dihydro-2-methyl- 3 (2H) -furanone. Hot brew coffee beverages were identified with some specific furans and 2-methoxy-4-vinylphenol. No significant differences were found in TDS, caffeine, trigonelline, 4 and 5 caffeoylquinic acids. A higher TA was observed in hot coffee beverages than in cold brew coffees. Regular bean quality promoted undesirable sensory attributes in both cold and hot brew beverages. However, these attributes were perceived in higher intensity in hot brew coffee beverages. Thus, differences in brewing methods affect the extraction of the chemical compounds present in different coffee bean quality, translating into variations in the sensory profile.
•Coffee beverages composition was differentiated by brewing method (cold vs. hot).•Hot brew showed a higher titratable acidity than cold brew coffee beverages.•Coffee bean quality had an impact on sensory profile of cold and hot brew coffee.•Regular bean quality promotes undesirable sensory attributes in cold and hot brews.•Undesirable sensory attributes are more perceived in hot brew coffees.
PDF
