Oxygenated versus non-oxygenated flush out during deceased donor liver procurement: The first proof-of-concept study in humans.

BACKGROUND: Liver transplantation is used for treating end-stage liver disease, fulminant hepatitis, and oncological malignancies and organ shortage is a major limiting factor worldwide. The use of grafts based on extended donor criteria have become internationally accepted. Oxygenated machine perfusion technologies are the most recent advances in organ transplantation; however, it is only applied after a period of cold ischemia. Due to its high cost, we aimed to use a novel device, OxyFlush®, based on oxygenation of the preservation solution, applied during liver procurement targeting the maintenance of ATP during static cold storage (SCS). METHODS: Twenty patients were randomly assigned to the OxyFlush or control group based on a 1:1 ratio. In the OxyFlush group, the perfusion solution was oxygenated with OxyFlush® device while the control group received a non-oxygenated solution. Liver and the common bile duct (CBD) biopsies were obtained at three different time points. The first was at the beginning of the procedure, the second during organ preparation, and the third after total liver reperfusion. Biopsies were analyzed, and adenosine triphosphate (ATP) levels and histological scores of the liver parenchyma and CBD were assessed. Postoperative laboratory tests were performed. RESULTS: OxyFlush® was able to maintain ATP levels during SCS and improved the damage caused by the lack of oxygen in the CBD. However, OxyFlush® did not affect laboratory test results and histological findings of the parenchyma. CONCLUSION: We present a novel low-cost device that is feasible and could represent a valuable tool in organ preservation during SCS.

Biodegradable Polymer Packaging System for 'Benitaka' Table Grapes during Cold Storage.

A biodegradable polymer packaging system for 'Benitaka' table grapes (Vitis vinifera L.) was developed to inhibit the development of gray mold during refrigerated storage. The system consisted of packages and sachets containing Na2S2O5 to release sulfur dioxide (SO2), both produced with biodegradable films of starch, glycerol, and poly (adipate co-butylene terephthalate) (PBAT) produced via blown extrusion. The films were characterized in terms of thickness, density, mass loss in water, water vapor permeability, sorption isotherms, and mechanical properties. The table grapes were packed with biodegradable plastic bags containing SO2-releasing sachets inside. The experimental design was completely randomized, with four repetitions and five treatments: (a) control, without sachet containing Na2S2O5 and SiO2; (b) 2 g of Na2S2O5 + 2 g of SiO2; (c) 4 g of Na2S2O5 + 1 g of SiO2; (d) 4 g of Na2S2O5 + 2 g of SiO2; and (e) 4 g of Na2S2O5 + 4 g of SiO2. The bunches were stored in a refrigerated chamber at 1 ± 1 °C and relative humidity above 90%. The treatments were evaluated 30 and 45 days after the beginning of refrigerated storage and 3 days at room temperature. The grapes were evaluated based on the incidence of gray mold, mass loss, stem browning, shattered berries, and berry bleaching. The data were subjected to the analysis of variance, and the means were compared using Tukey's test at 5%. The biodegradable films had good processability during the production via blown extrusion, with good physical properties to be used in the packaging of grapes and the production of SO2-releasing sachets. The biodegradable polymer packaging system (biodegradable plastic bags + SO2-releasing sachets) inhibited the development of gray mold on 'Benitaka' table grapes for 45 days at 1 °C, preserving their quality, with low mass loss, few shattered berries, and rachis freshness.

Inactivation of Alicyclobacillus acidoterrestris spores, single or composite Escherichia coli and native microbiota in isotonic fruit-flavoured sports drinks processed by UV-C light.

Pasteurized sports drinks and other fruit-based beverages are susceptible to deterioration due to thermal processing ineffectiveness to inactivate certain spoilage microorganisms, like Alicyclobacillus acidoterrestris. This represents a major challenge for the beverage industry. The goals of this study were to: i) investigate the UV-C inactivation (annular thin film unit, actinometrical delivered fluence: 795-1270 mJ/cm2, 10-15 min, 20 °C, 1.8 L/h, Reh = 391-1067, recirculation mode operation) and the evolution during refrigerated storage of A. acidoterrestris ATCC 49025 spores and single or composite Escherichia coli ATCC 25922 in isotonic sports drinks (ISDs) made from orange (orange-ISD, UVT% = 81) or orange-banana-mango-kiwi-strawberry-lemon juices (multi-fruit-ISD, UVT% = 91), compared to a turbid orange-tangerine juice (OT juice, UVT% = 40); ii) assess the effect of pH, °Brix, A254nm, turbidity, colour and particle size of the ISDs and juice on microbial inactivation, iii) evaluate the evolution of native microbiota during cold storage, iv) investigate the Coroller, biphasic, Weibull, and Weibull-plus-tail models' ability to describe microbial inactivation and v) measure 5-hydroxymethylfurfural (HMF) formation. The modified biodosimetry method was used to calculate the germicidal UV-C fluences. Heat pasteurization (T-coil, 80 °C/6 min) was evaluated as the control treatment. UV-C was highly effective at inactivating E. coli as 4.1-5.1 and 4.5-5.6 log reductions were determined in the multi-fruit-ISD and orange-ISD, respectively, barely impacted by the background microbiota. No significant differences were recorded for the inactivation of E. coli in the UV-C and T-coil systems. Whereas, a significantly higher inactivation of A. acidoterrestris spores was achieved by UV-C (3.7-4.0 log reductions), compared to the negligible one achieved by the thermal treatment. Even though E. coli inactivation curves were similar in shape, UV-C was less effective when a cocktail of other E. coli strains was present. In comparison to the OT juice, the ISDs' inactivation kinetics were markedly different in shape, with a rapid decrease in population during the first minutes of treatment. The germicidal fluence (Hd biod) corresponding to A. acidoterrestris (19.1 mJ/cm2) was selected as it was higher than the one obtained for E. coli (11.0 mJ/cm2). UV-C induced 2.8- or 1.3 and 2.3- or 0.8 log-reductions of total aerobes or moulds and yeasts in the multi-fruit-ISD and orange-ISD, respectively. Compared to the other models, the Coroller and biphasic models showed a better fit and more accurate parameter estimates. UV-C-induced HMF production was not significant in the ISDs. The current study found that the UV-C treatment was more effective than typical heat pasteurization for inactivating A. acidoterrestris spores in isotonic drinks, following a similar trend for E. coli and native microbiota.

Salmonella Behavior in Meat during Cool Storage: A Systematic Review and Meta-Analysis.

The aim of the present study was to investigate Salmonella behavior in meat stored in cool conditions (between 0 °C and 7.5 °C), by employing a systematic review and meta-analysis. The data were obtained from research articles published in SciELO, PubMed, the Web of Science, and Scopus databases. The results of the retrieved studies were obtained from meat (beef, chicken, pork, poultry, and turkey), fish, shellfish, and broth media samples The data were extracted as sample size (n), initial concentration (Xi), final concentration (Xf), standard deviation (SD), standard error (SE), and microbial behavior effects (reduction or growth). A meta-analysis was carried out using the metaphor package from R software. A total of 654 articles were initially retrieved. After applying the exclusion criteria, 83 articles were selected for the systematic review, and 61 of these were used for the meta-analysis. Most studies were conducted at 0 °C to 4.4 °C storage temperatures under normal atmosphere package conditions. Salmonella Typhimurium, S. Enteritidis, and a cocktail (strain mixture) were inoculated at 5.0 and 6.0 log CFU mL−1. Articles both with and without the addition of antimicrobial compounds were found. Salmonella concentration decreases were observed in most studies, estimated for all study combinations as −0.8429 ± 0.0931 log CFU g−1 (95% CI; −1.0254, −0.6604) (p < 0.001), varying for each subgroup analysis. According to this survey, Salmonella concentration decreases are frequent during cool storage, although concentration increases and no bacterial inactivation were observed in some studies.

Starch-based composite foam for chicken meat packaging.

The development of compostable packages that maintain fresh meat quality, is an important achievement for the poultry industry. The objective of this study was to evaluate the feasibility of using a starch-based composite foam (SCF) in the packaging of fresh chicken meat during refrigerated storage. SCF was prepared using extrusion process. Nisin (2%) was added as antimicrobial agent (SCFN). Commercial expanded polystyrene (EPS) was used as control. Physical characterization, antimicrobial analysis and storage of fresh chicken meat were carried out. No differences were observed in SEM images between SFC and SCFN samples. Water uptake of SCF were higher than SCFN (p < 0.05). SCFN exhibited higher Young´s modulus and flexural strength (p < 0.05), and antimicrobial effect against foodborne pathogens. During the storage of chicken meat, the starch-based composite foam showed a higher capacity to retain liquid than EPS. The color of chicken meat had slight variations at day 4 compared with the raw meat. Nisin did not retard lipid oxidation of chicken meat, however, the aerobic plate count was lower. Therefore, the starch-based composite foam is suitable for fresh meat storage, being improved with the incorporation of nisin as antimicrobial agent. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05538-6.

Response Mechanisms of "Hass" Avocado to Sequential 1-methylcyclopropene Applications at Different Maturity Stages during Cold Storage.

1-Methylcyclopropene (1-MCP) is used for extending the postharvest life of the avocado during storage. Evaluated the effect of 1-MCP application at different times after harvest, i.e., 0, 7, 14, and 21 d at 5 °C, to identify the threshold of the ethylene inhibition response in "Hass" avocado. Our results showed that fruits from two maturity stages at harvest: low dry matter (20-23%) and high dry matter (27%). Changes in ethylene production rates and transcript accumulation of genes involved in ethylene metabolism were measured at harvest and during storage. 1-MCP treated fruit up to 14 d of storage showed similar values of firmness and skin color as fruit treated at harvest time. In contrast, when the application was performed after 21 d, the fruit showed ripening attributes similar to those of the untreated ones. To further understand the molecular mechanisms responsible for the lack of response to 1-MCP at 21 d of storage, transcriptomic analysis was performed. Gene ontology analyses based on the DEG analysis showed enrichment of transcripts involved in the 'response to ethylene' for both maturity stages. All genes evaluated showed similar expression profiles induced by cold storage time, with a peak at 21 d of storage and an increased softening of the fruit and peel color. This was a two-year field study, and results were consistent across the two experimental years. Our results should help growers and markets in selecting the optimal timing of 1-MCP application in "Hass" avocados and should contribute to a deeper understanding of the molecular mechanisms of the avocado ripening process.

Antioxidant and Fatty Acid Changes in Pomegranate Peel With Induced Chilling Injury and Browning by Ethylene During Long Storage Times.

Pomegranate (Punica granatum) is a non-climacteric fruit with a high antioxidant content in arils and peels, of which 92% are anthocyanins and tannins. However, it is susceptible to chilling injury (CI), a physiological disorder concentrated in the peel, which can affect the organoleptic quality of the fruit. To understand the effects of modified atmosphere and ethylene in responses to stress on the antioxidant quality of the fruit and composition of fatty acids in the peel under CI conditions, the exogenous ethylene treatments (0.5, 1.0, and 1.5 µg L-1), 1-methylcyclopropene (1-MCP; 1 µl L-1), modified atmosphere packaging (MAP: XTend™ bags), combined strategy MAP/1-MCP, and package in macroperforated bags (MPB-control treatment) were evaluated. The assay was performed in cold conditions (2 ± 1°C; 85% RH) to stimulate damage and was sampled for 120 days (+3 days at 20°C). During cold storage, CI symptoms began at 20 days in MPB and at 60 days for all treatments with exogenous ethylene; CI symptoms were delayed up to 120 days in MAP, 1-MCP, and the combined MAP/1-MCP treatment. Damage was concentrated in the peel. Ethylene and MPB-control treatments induced significant electrolyte leakage, lipid peroxidation, and oxidative damage. In contrast, MAP alone or in combination with 1-MCP successfully delayed CI symptoms. However, no significant differences were observed between treatments in fatty acid content, e.g., in the peel, oleic acid, linoleic acid, palmitic acid, but a significant loss was noted after 60 days of storage. Cold storage caused an increase in anthocyanin concentration in the peel and arils, increasing up to 12 times in the peel of the fruit treated with ethylene at the final stage of storage (120 days + 3 days at 20°C), with non-significant differences in the tannin content in the peel. During long-term cold storage of pomegranate, MAP and 1-MCP treatments delay and reduce the appearance of CI symptoms. This long cold storage induces an important decrease in the unsaturated/saturated fatty acid ratio, which is not reversed by any postharvest treatment. A higher unsaturated/saturated fatty acid ratio after 1-MCP treatments showed a protective effect in peel tissues. In addition, it was possible to increase the concentration of anthocyanins in the peel of cold-storage pomegranates treated with ethylene.

Monitoring the temperature of refrigeration counters and beef sold in butcher shops in the city of Cametá in the state of Pará, Brazil / Monitoramento da temperatura de balcões de refrigeração e carnes bovinas comercializadas em açougues no município de Cametá no estado do Pará, Brasil

Meat is a very perishable product with a short shelf life, so the use of low temperatures is used to reduce the speed of chemical reactions, inhibit the growth of microorganisms, thus increasing the shelf life of this food. The objective of this work was to evaluate the temperature of fresh beef in refrigeration counters, and to monitor the temperature of this equipment in the butcher shop in the city of Cametá, Pará, Brazil, comparing it with the current legislation. In total, fifteen butcher shops were selected for this study, a skewer thermometer was used to measure the temperature of the meat, and a digital infrared thermometer was used for the counters. A statistical analysis was performed using Student's T test, using the average temperatures of the meats and the counters. It was found that among the temperatures, 23,33% of the meat samples (7/30) had their averages above the reference average (7°C), as well as the temperatures of the counters with 86,66% of the equipment (13/15), had an average temperature above the legal limit, which is 7°C. The study showed that the temperature of the counters and beef in the butchers were out of the quality standard, therefore a risk to consumer health, requiring stricter inspection and training of employees by public agencies.

A carne é um produto muito perecível com vida útil curta, assim o emprego de baixas temperaturas é utilizado para diminuir a velocidade das reações químicas, inibir o crescimento dos microrganismos, aumentado assim a da útil desse alimento. O objetivo deste trabalho, foi avaliar a temperatura de carnes bovinas in natura em balcões de refrigeração, e monitorar a temperatura destes equipamentos no comércio dos açougues no município de Cametá estado do Pará, Brasil, comparando com a legislação vigente. No total, quinze açougues foram selecionados para este estudo, na aferição da temperatura da carne foi utilizado um termômetro de espeto, e para os balcões, foi utilizado um termômetro digital infravermelho. Foi realizada uma análise estatística por meio do teste t de Student, utilizando as médias das temperaturas das carnes e dos balcões. Constatou-se que dentre as temperaturas, 23,33% das amostras de carne (7/30) estavam com suas médias acima da média referência (7°C), bem como as temperaturas dos balcões, com 86,66% dos equipamentos (13/15), estavam com a média da temperatura acima do permitido, pela legislação, que é de 7°C. O estudo demonstrou que a temperatura dos balcões e das carnes bovinas nos açougues, estavam fora do padrão de qualidade, portanto um risco a saúde do consumidor, sendo necessário uma fiscalização mais rigorosa e a capacitação de funcionários por parte dos órgãos públicos.

Increased receptor expression supports vascular reactivity of the rabbit aorta during preservation.

OBJECTIVES: The mechanistic understanding of vascular functional impairment during preservation time helps determine the optimal time frame in which explanted arteries can be used. The method of choice is to measure vascular reactivity and receptor expression. Our goal was to study the influence of preservation for 24 and 48 h on vascular reactivity and receptor expression in rabbit aorta. METHODS: Aortic rings preserved in Krebs-Henseleit solution were evaluated fresh (t0), 24 h (t24) and 48 h (t48) after harvest for (i) vascular reactivity as sensitivity (pD2) and maximum effect in response to potassium chloride, U46619 (thromboxane-A2 agonist), phenylephrine, carbachol and isoproterenol, in an organ bath; and for (ii) expression of α1, ß2 and thromboxane-prostanoid receptors, by immunofluorescence. RESULTS: Compared to the control, after 24 h of preservation, potassium chloride-induced pD2 increased a significant 3.6%, whereas U46619-induced vasoconstriction decreased 9%. None of the agonists affected vasodilation. Intimal and medial α1 receptor expression increased 2.5-fold. After 48 h of preservation, α1 expression and vasoconstrictor responses remained similar to those after 24 h of preservation, but in vasodilation the carbachol-induced maximum effect decreased 30% whereas isoproterenol-induced pD2 increased 4% and the maximum effect increased 10%. TP and ß2 expression in the intima and media increased 1.8- and 2.5-fold, respectively. CONCLUSIONS: Up to 48 h of preservation, the adrenergic pathway and its receptors support vasoconstriction and vasodilation, despite a significant deterioration in the prostanoid pathway.

Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth).

Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3-6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clamshells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene terephthalate and polyethylene terephthalate + polylactic acid (<2%) compared to fruits in perforated clamshells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film + edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.

SO2-generating pads reduce gray mold in clamshellpackaged 'Rubi' table grapes grown under a twocropping per year system / Folhas geradoras de SO2 reduzem a incidência de mofo cinzento em uvas de mesa 'Rubi' embaladas em cumbucas plásticas e produzidas sob o sistema de dupla safra anual

The aim of this work was to evaluate different SO2-generating pads and liners to control gray mold in ventilated clamshell-packaged 'Rubi' table grapes grown under a two-cropping per year system. The treatments consisted of SO2-generating pads (slow release or dual release) and plastic liners with different perforations (microperforated; 2.0; 4.0 or 5.0 mm in diameter) and a control, only with the standard microperforated plastic liner. The packaged grapes were stored in a cold chamber at 1.0 ± 1.0 °C and 95% relative humidity. After 45 days, the grapes were removed from cold storage and placed, without liners and SO2-generating pads, for 3 days at room temperature (22.0 ± 1.0 °C). The evaluations occurred at 30 and 45 days after the beginning of cold storage, and the following variables were assessed: incidence of gray mold, mass loss, stem browning and shattered berries. At 3 days of shelf-life, the same variables were assessed, except mass loss. The completely randomized design was used as a statistical model with four replications, and each plot consisted of five bunches individually stored in ventilated clamshell-packaged. The dual release SO2-generating pads are efficient in controlling the gray mold in 'Rubi' table grapes regardless of the type of perforation of the plastic liners, with low mass loss and shattered berries, with good conservation of the freshness of the rachis. The disease was efficiently controlled in both annual crops. The slow-release SO2-generating pads, regardless of the type of perforation of the plastic liners, resulted in intermediate efficiency of gray mold control, with good physical quality of the bunches. Thus, the use of dual release SO2- generating pads is recommended to control gray mold in ventilated clamshell-packaged 'Rubi' table grapes.(AU)

O objetivo deste trabalho foi avaliar diferentes folhas geradoras de SO2 e filmes plásticos perfurados, no controle do mofo cinzento em uvas de mesa 'Rubi' armazenadas individualmente em cumbucas plásticas ventiladas cultivadas sob dupla safra anual. Os tratamentos foram constituídos por folhas geradoras de SO2 (liberação lenta ou liberação dupla fase) e filmes plásticos com diferentes perfurações (microperfurado; 2,0; 4,0 ou 5,0 mm de diâmetro) e uma testemunha, somente com o filme plástico microperfurado. As uvas foram armazenadas em câmara refrigerada a 1,0 ± 1,0 °C e 95% de umidade relativa do ar. Após 45 dias, as uvas foram retiradas e mantidas sem os filmes plásticos e as folhas de SO2 por 3 dias em temperatura ambiente (22,0 ± 1,0 °C). As avaliações ocorreram aos 30 e 45 dias após o início do armazenamento refrigerado, quando foram analisadas as seguintes variáveis: incidência de mofo cinzento, perda de massa, escurecimento da ráquis e degrana de bagas. Aos 3 dias em temperatura ambiente, as mesmas variáveis foram novamente avaliadas, com exceção da perda de massa. O delineamento experimental foi inteiramente casualizado, com quatro repetições por tratamento, sendo cada parcela composta por cinco cachos armazenados individualmente em cumbucas plásticas ventiladas. Verificou-se que a folha de liberação dupla fase de SO2 é eficiente no controle do mofo cinzento nas uvas de mesa 'Rubi', independente do tipo de perfuração do filme plástico, com baixa perda de massa e degrana, e boa conservação do frescor da ráquis. A doença foi controlada com eficiência nas duas safras anuais. A folha de liberação lenta de SO2, independente do tipo de perfuração do filme plástico, resultou em eficiência intermediária de controle do mofo cinzento, com boa qualidade física dos cachos. A folha de liberação dupla fase de SO2 é recomendada para o controle do mofo cinzento em uvas de mesa 'Rubi' embaladas em cumbucas plásticas ventiladas.(AU)

Evaluation of Antimicrobial Coatings on Preservation and Shelf Life of Fresh Chicken Breast Fillets Under Cold Storage.

Fresh poultry products such as chicken breast are very convenient for consumption due to their availability and nutritional and sensory characteristics but they have a short shelf life (3-5 days) due to their high water activity and propensity to microbial contamination and spoilage. In this work, the characteristics of edible coatings (EC) prepared from various formulations of guar gum (GG) and isolated soy protein were evaluated. From this evaluation, and due to the guar gum EC being the most suitable, antimicrobial coatings were prepared with different proportions of GG, nisin, and oregano oil to determine its effect on shelf life and change in physicochemical and microbiological properties of chicken breast fillets under refrigerated conditions. Fresh samples were coated with a coating-forming solution based on GG and stored at 4 °C for 16 days. During this time, the change in color, firmness, acidity, pH, growth of microorganisms was determined, and sensory tests of appearance, taste, and odor were performed. GG-coated samples retained color and firmness during storage. Likewise, a decrease in weight loss was achieved in the treated samples, and the sensory attributes were preserved compared to the uncoated samples. The application of the coating considerably delayed the growth of microorganisms, increasing the product shelf life (9 days) compared to the control samples (6 days).

Melatonin triggers metabolic and gene expression changes leading to improved quality traits of two sweet cherry cultivars during cold storage.

Sweet cherry is a valuable non-climacteric fruit with elevated phytonutrients, whose fruit quality attributes are prone to rapid deterioration after harvest, especially peel damage and water loss of stem. Here the metabolic and transcriptional response of exogenous melatonin was assessed in two commercial cultivars of sweet cherry (Santina and Royal Rainier) during cold storage. Gene expression profiling revealed that cuticle composition and water movement may underlie the effect of melatonin in delaying weight loss. An effect of melatonin on total soluble solids and lower respiration rate was observed in both cultivars. Melatonin induces overexpression of genes related to anthocyanin biosynthesis, which correlates with increased anthocyanin levels and changes in skin color (Chroma). Our results indicate that along with modulating antioxidant metabolism, melatonin improves fruit quality traits by triggering a range of metabolic and gene expression changes, which ultimately contribute to extend sweet cherry postharvest storability.

Qualidade e suscetibilidade de pêssegos e nectarinas aos danos causados pelo frio / Quality and susceptibility of peaches and nectarines to cold damage

Pêssegos e nectarinas são susceptíveis ao armazenamento refrigerado perdendo qualidade, assim a utilização de caracteres agronômicos correlacionados é importante em programas de melhoramento genético que visam frutos de qualidade e maior oferta da fruta no mercado. O objetivo deste estudo foi avaliar correlações entre os parâmetros de qualidade e de suscetibilidade aos danos por frio de pêssegos e nectarinas.O estudo foi conduzido na EEAD-CSIC, Zaragoza-Espanha, durante o ciclo produtivo 2013/2014. Um total de 40 acessos de pessegueiro e nectarineira foram avaliados quanto às características de qualidade [firmeza de polpa (FP), teor de sólidos solúveis totais (SST), acidez titulável (AT), pH, índice de maturação (IM), coloração do mesocarpo (CM)] e susceptibilidade aos danos por frio após armazenamento em duas temperaturas (0 e 5°C) e em dois períodos (14 e 28 dias). Dois dias após retirados das baixas temperaturas, foram observados diferentes sintomas de frio, como presença de polpa farinhenta (PF), granulosa (PG), coriácea (PC), alterações de coloração do mesocarpo, escurecimento (EI), avermelhamento interno (AI) e ausência de sabor (AS). Os dados foram submetidos ao estudo do coeficiente de correlação de Pearson entre os parâmetros de qualidade inicial e os frutos armazenados após duas e quatro semanas em 0 e 5°C. As variáveis IM, SST, FP e AT apresentaram correlações significativas entre si e, com PG e EI, indicando que frutos com maior amadurecimento tendem a desenvolver tais sintomas de danos. Os distúrbios EI, PF, PG e AS foram correlacionados significativamente, corroborando que esses sintomas são os principais distúrbios causados pelo armazenamento refrigerado. As variáveis de CM correlacionaram-se significativamente com EI e AIe,outros sintomas correlatos a estes, confirmando as alterações de cor. Palavras chave: Prunus pérsica L.; melhoramento genético; armazenamento refrigerado.

Peaches and nectarines are susceptible cold storage already it lost quality. Then, the use of related agronomic traits is important in breeding programs aimed to obtain fruit quality and higher fruit supply in the market. The aim of this work was to evaluate the correlations between quality and susceptibility to chilling injury of peaches and nectarines. The study was carried out in EEAD-CSIC, Zaragoza-Spain, during 2013/2014 cycle. A total of 40 peaches and nectarines genotypes from germplasm collection were evaluated. The quality characteristics as flesh firmness, total soluble solids, titratable acidity, pH, rippining index and flesh color parameters and the susceptibility chilling injury after storage in two temperatures (0 e 5 °C) and two times period (14 e 28 days) were evaluated. After two days that the fruits were removal these low temperatures, the presence of symptoms, such as wooliness through mealiness, flesh grainy, leatheriness and flesh color changes, through browning, bleeding and off flavor were evaluated. The data were submitted to study the Pearson’s correlation coefficient between the initial fruit quality variables and the fruits stored after two and four weeks at 0 and 5 °C. The quality parameters as rippining index, soluble solids, firmness and titratable acidity presented correlation among them. These, also it had correlation with woolines and bowning, what it indicated that fruits with more ripening can have the symptoms more easily. The browning, mealiness, flesh grainy and off flavor variables were correlationed with the time period and temperatures, what it confirms that these symptoms are the main disorders caused by cold storage. The flesh color variables presented significant correlations with browning and bleeding, and other symptoms related to, confirming color changes.

Qualidade e suscetibilidade de pêssegos e nectarinas aos danos causados pelo frio / Quality and susceptibility of peaches and nectarines to cold damage

Pêssegos e nectarinas são susceptíveis ao armazenamento refrigerado perdendo qualidade, assim a utilização de caracteres agronômicos correlacionados é importante em programas de melhoramento genético que visam frutos de qualidade e maior oferta da fruta no mercado. O objetivo deste estudo foi avaliar correlações entre os parâmetros de qualidade e de suscetibilidade aos danos por frio de pêssegos e nectarinas.O estudo foi conduzido na EEAD-CSIC, Zaragoza-Espanha, durante o ciclo produtivo 2013/2014. Um total de 40 acessos de pessegueiro e nectarineira foram avaliados quanto às características de qualidade [firmeza de polpa (FP), teor de sólidos solúveis totais (SST), acidez titulável (AT), pH, índice de maturação (IM), coloração do mesocarpo (CM)] e susceptibilidade aos danos por frio após armazenamento em duas temperaturas (0 e 5°C) e em dois períodos (14 e 28 dias). Dois dias após retirados das baixas temperaturas, foram observados diferentes sintomas de frio, como presença de polpa farinhenta (PF), granulosa (PG), coriácea (PC), alterações de coloração do mesocarpo, escurecimento (EI), avermelhamento interno (AI) e ausência de sabor (AS). Os dados foram submetidos ao estudo do coeficiente de correlação de Pearson entre os parâmetros de qualidade inicial e os frutos armazenados após duas e quatro semanas em 0 e 5°C. As variáveis IM, SST, FP e AT apresentaram correlações significativas entre si e, com PG e EI, indicando que frutos com maior amadurecimento tendem a desenvolver tais sintomas de danos. Os distúrbios EI, PF, PG e AS foram correlacionados significativamente, corroborando que esses sintomas são os principais distúrbios causados pelo armazenamento refrigerado. As variáveis de CM correlacionaram-se significativamente com EI e AIe,outros sintomas correlatos a estes, confirmando as alterações de cor. Palavras chave: Prunus pérsica L.; melhoramento genético; armazenamento refrigerado.(AU)

Peaches and nectarines are susceptible cold storage already it lost quality. Then, the use of related agronomic traits is important in breeding programs aimed to obtain fruit quality and higher fruit supply in the market. The aim of this work was to evaluate the correlations between quality and susceptibility to chilling injury of peaches and nectarines. The study was carried out in EEAD-CSIC, Zaragoza-Spain, during 2013/2014 cycle. A total of 40 peaches and nectarines genotypes from germplasm collection were evaluated. The quality characteristics as flesh firmness, total soluble solids, titratable acidity, pH, rippining index and flesh color parameters and the susceptibility chilling injury after storage in two temperatures (0 e 5 °C) and two times period (14 e 28 days) were evaluated. After two days that the fruits were removal these low temperatures, the presence of symptoms, such as wooliness through mealiness, flesh grainy, leatheriness and flesh color changes, through browning, bleeding and off flavor were evaluated. The data were submitted to study the Pearsons correlation coefficient between the initial fruit quality variables and the fruits stored after two and four weeks at 0 and 5 °C. The quality parameters as rippining index, soluble solids, firmness and titratable acidity presented correlation among them. These, also it had correlation with woolines and bowning, what it indicated that fruits with more ripening can have the symptoms more easily. The browning, mealiness, flesh grainy and off flavor variables were correlationed with the time period and temperatures, what it confirms that these symptoms are the main disorders caused by cold storage. The flesh color variables presented significant correlations with browning and bleeding, and other symptoms related to, confirming color changes.(AU)

Comparative Transcriptome Profiling in a Segregating Peach Population with Contrasting Juiciness Phenotypes.

Cold storage of fruit is one of the methods most commonly employed to extend the postharvest lifespan of peaches ( Prunus persica (L.) Batsch). However, fruit quality in this species is affected negatively by mealiness, a physiological disorder triggered by chilling injury after long periods of exposure to low temperatures during storage and manifested mainly as a lack of juiciness, which ultimately modifies the organoleptic properties of peach fruit. The aim of this study was to identify molecular components and metabolic processes underlying mealiness in susceptible and nonsusceptible segregants. Transcriptome and qRT-PCR profiling were applied to individuals with contrasting juiciness phenotypes in a segregating F2 population. Our results suggest that mealiness is a multiscale phenomenon, because juicy and mealy fruit display distinctive reprogramming processes affecting translational machinery and lipid, sugar, and oxidative metabolism. The candidate genes identified may be useful tools for further crop improvement.

Avaliação microbiológica de hambúrgueres industrializados congelados comercializados na cidade de Maceió, AL

O hambúrguer é um produto industrializado de origem animal, extremamente utilizado pela população principalmente pela sua praticidade no consumo. Esse trabalho teve como objetivo realizar a análise microbiológica de hambúrgueres congelados comercializados em Maceió-AL. Foram selecionadas nove marcas comerciais de hambúrgueres dos tipos: bovino, frango e misto (bovino e frango), foram pesquisados os seguintes micro-organismos: bactérias do grupo coliformes, Estafilococos coagulase positiva e Salmonella sp. As amostras das marcas comerciais B (misto), E (frango), F (misto), H (bovino) apresentaram contaminação por coliformes a 35 ºC e 45 ºC, porém dentro dos padrões da legislação brasileira. Para inibir o crescimento de micro-organismos nos alimentos cárneos é necessário manter a temperatura de armazenamento e distribuição a -18 ºC, além da conservação destes em equipamentos adequadamente higienizados, de forma a garantir a qualidade sanitária do produto. De acordo com os resultados encontrados, todos os hambúrgueres congelados industrializados avaliados estavam aptos para consumo.(AU)

The burger is a product of animal origin used by the population, highly ndustrialized mainly for your convenience in consumption. This work aimed to carry out microbiological analysis of frozen hamburgers marketed in enniskillen has been selected nine trademarks of burgers: beef, chicken and mixed (beef and chicken), were searched the following microorganisms: bacteria of the coliform group, coagulase positive and salmonella sp. In trademarks b (mixed), and (chicken), f (mixed), h (veal) samples obtained coliform contamination to 35° c and 45º c, but within the brazilian legislation standards. To inhibit the growth of microorganisms in meat food is necessary to maintain the temperature of storage and distribution, in-18º c, in addition to the conservation of these properly sanitized equipment, to ensure the sanitary quality of the product. According to the results all the frozen processed burgers were able for consumption.(AU)

Avaliação microbiológica de hambúrgueres industrializados congelados comercializados na cidade de Maceió, AL / Microbiological evaluation of frozen commercialized hamburgers commercialized in the city of Maceió, AL

O hambúrguer é um produto industrializado de origem animal, extremamente utilizado pela população principalmente pela sua praticidade no consumo. Esse trabalho teve como objetivo realizar a análise microbiológica de hambúrgueres congelados comercializados em Maceió-AL. Foram selecionadas nove marcas comerciais de hambúrgueres dos tipos: bovino, frango e misto (bovino e frango), foram pesquisados os seguintes micro-organismos: bactérias do grupo coliformes, Estafilococos coagulase positiva e Salmonella sp. As amostras das marcas comerciais B (misto), E (frango), F (misto), H (bovino) apresentaram contaminação por coliformes a 35 ºC e 45 ºC, porém dentro dos padrões da legislação brasileira. Para inibir o crescimento de micro-organismos nos alimentos cárneos é necessário manter a temperatura de armazenamento e distribuição a -18 °C, além da conservação destes em equipamentos adequadamente higienizados, de forma a garantir a qualidade sanitária do produto. De acordo com os resultados encontrados, todos os hambúrgueres congelados industrializados avaliados estavam aptos para consumo.

The burger is a product of animal origin used by the population, highly industrialized mainly for your convenience in consumption. This work aimed to carry out microbiological analysis of frozen hamburgers marketed in enniskillen has been selected nine trademarks of burgers: beef, chicken and mixed (beef and chicken), were searched the following microorganisms: bacteria of the coliform group, coagulase positive and salmonella sp. In trademarks b (mixed), and(chicken), f (mixed), h (veal) samples obtained coliform contamination to 35° c and 45° c, but within the brazilian legislation standards. To inhibit the growth of microorganisms in meat food is necessary to maintain the temperature of storage and distribution, in-18° c, in addition to the conservation of these properly sanitized equipment, to ensure the sanitary quality of the product. According to the results all the frozen processed burgers were able for consumption.

Influence of storage time and nutrient medium on recovery of fibroblast-like cells from refrigerated collared peccary (Pecari tajacu Linnaeus, 1758) skin.

Animal cloning is a promising technology for biodiversity conservation, and its success depends on the recovery of nucleus donor cells. Specifically for collared peccaries, found sometimes in regions that are difficult to access, the storage at 4-6°C of skin tissues would be an alternative for the conservation of genetic material. Therefore, we aimed to evaluate different storage periods and the presence of a nutrient medium at 4-6°C on the recovery of somatic cells from the skin of collared peccaries. To analyze cell recovery rates, ear explants were distributed in non-refrigerated samples and samples refrigerated for 10, 30, and 50 d in the absence or presence of nutrient medium. All explants were analyzed by histologically and cultured. Only the fragments stored for 50 d without medium showed an increase in the total thickness of skin. Moreover, increased storage period, regardless of the presence of medium, increased the halo number and reduced the metabolic activity. After culture, only the fragments stored without medium for 50 d did not yield any somatic cells. Cells recovered from explants stored for 10 d showed similar characteristics to these recovered from non-refrigerated explants, regardless of the presence of medium, including the day at which explants achieved attachment and the total time to reach subconfluence. In conclusion, viable cells can be recovered from somatic tissues of collared peccaries stored for up to 50 d in the presence of medium, and tissues refrigerated for up to 10 d in the presence of medium yielded more viable cells.

Use of Chlorella sp. for coating tommy atkins mango fruits stored under refrigeration / Uso de Chlorella sp. no recobrimento de manga tommy atkins armazenada sob refrigeração

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadilyincreased. For this purpose, it is necessary to choose raw materials with characteristics that maintainproduct quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on thepost-harvest conservation of ‘Tommy Atkins mango fruits. The experiment was conducted using acompletely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp.were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28.There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and theconcentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorellasp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as thecoating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturationwithout compromising fruit quality attributes during the 28-day storage period.(AU)

O interesse em estudos sobre recobrimentos comestíveis têm crescido constantemente com a finalidade de estender a vida de prateleira dos frutos. Para isso é necessário à escolha de matérias-primas que possuam em sua constituição características que ajudem na manutenção da qualidade. Neste sentido, o objetivo do presente trabalho foi avaliar o efeito de recobrimentos de Chlorella sp. sob a conservação pós-colheita de manga Tommy Atkins. O experimento foi instalado em delineamento inteiramente ao acaso, em que os tratamentos (T) foram constituídos por 0%, 1%, 2%, 3% e 4% de Chlorella sp. aplicadas nos frutos, sob aspersão. Após a aplicação dos tratamentos, as mangas permaneceram durante 21 dias a 10 ºC e 42%UR e, em seguida, 7 dias a 25 ºC e 42%UR, sendo analisadas aos 28 dias de armazenamento. Verificou-se maior firmeza de polpa na manga com o aumento nas concentrações do recobrimento de Chlorella sp. e maior conteúdo de ácido ascórbico (22,17%) nos frutos tratados com 3% de Chlorella sp. Houve redução nos sólidos solúveis e na relação SS/AT com o aumento nas concentrações do recobrimento. O uso do recobrimento de Chlorella sp. na concentração de 1% e 2%, proporciona amadurecimento sem prejuízo nos atributos de qualidade dos frutos durante o armazenamento a 10 ºC e 7 dias a 25 ºC e 42%UR.(AU)