Tesis por compendio / [ES] La presente tesis tiene como objetivo ofrecer estrategias que permitan incrementar la rentabilidad del cultivo de caqui "Rojo Brillante" mediante la valorización de los excedentes y destríos generados en los almacenes. La tesis aborda como objetivos principales la obtención de productos e ingredientes deshidratados con alto contenido en compuestos bioactivos y la evaluación de la digestibilidad in vitro de los mismos. La primera estrategia consistió en obtener caquis semisecos mediante secado "natural" evaluando la necesidad de aplicar un tratamiento previo de desastringencia. El tratamiento de secado en los caquis astringentes disminuyó significativamente el contenido en taninos solubles responsables de la astringencia de la fruta, alcanzando valores similares a los presentes en el caqui no astringente. Además, se observó que, el color de la pulpa permaneció con un tono anaranjado y poco pardeado cuando se partió de caqui astringente, por lo que no sería recomendable la aplicación de un tratamiento previo de desastringencia. Una segunda estrategia se centró en la liofilización para obtener snacks de caqui de alta calidad, al ser éste un tratamiento que permite obtener productos o ingredientes con alto valor añadido. Se establecieron las condiciones óptimas de procesado y almacenamiento mediante la obtención de los valores de humedad y actividad del agua críticos que garantizasen el estado vítreo de la matriz, evitando un aumento en la tasa de reacciones de deterioro, cambios de textura y color, y la pérdida de los compuestos bioactivos de la fruta. Como última estrategia se utilizó el tratamiento de secado por aire caliente en caqui astringente y no astringente, en distintos estados de madurez, para obtener snacks de caqui. Los snacks desarrollados presentaron un tono más anaranjado, en comparación con la fruta fresca, y menor contenido en taninos solubles. Se observó una alta correlación entre el nivel de astringencia percibido por los consumidores y la disminución del contenido en taninos solubles. Los snacks obtenidos a partir de caqui astringente en etapas de madurez avanzadas fueron igualmente aceptados por los consumidores que los obtenidos a partir de caqui no astringente. Seguidamente se estudió el efecto del secado con aire caliente y del estado de madurez sobre la fracción de carotenoides mediante diferentes técnicas cuantitativas y cualitativas como la fotoluminiscencia. El secado no afectó al contenido en carotenoides, pero disminuyó la capacidad antioxidante de los snacks. La fotoluminiscencia evidenció la isomerización de carotenoides y la formación de productos de degradación térmica, por lo que ambos hechos podrían explicar la pérdida de capacidad antioxidante en el caqui sometido a tratamientos de secado por aire caliente. Por último, se llevaron a cabo estudios de digestión in vitro. La recuperación de taninos solubles en la fase del intestino delgado fue mayor en los snacks obtenidos mediante secado por aire caliente que en la fruta fresca y en los snacks liofilizados. Los snacks obtenidos a partir de caqui no astringente presentaron un índice de recuperación de taninos solubles mayor que los obtenidos a partir de caqui astringente. Los taninos insolubles llegaron intactos a la fracción no absorbida, por lo que podrían llegar al colon y ejercer su potencial antioxidante. / [CA] La present tesi té com a objectiu oferir estratègies que permeten incrementar la rendibilitat del cultiu de caqui "Roig Brillant" mitjançant la valorització dels excedents i destriaments generats en els magatzems. La tesi aborda com a objectius principals l'obtenció de productes i ingredients deshidratats amb alt contingut en compostos bioactius i l'avaluació de la digestibilitat in vitro d'aquests. La primera estratègia va consistir a obtindre caquis semisecs mitjançant assecat "natural" avaluant la necessitat d'aplicar un tractament previ de desastringència. El tractament d'assecat en els caquis astringents va disminuir significativament el contingut en tanins solubles responsables de la astringència de la fruita, aconseguint valors similars als presents en el caqui no astringent. A més, es va observar que, el color de la polpa va romandre amb un to ataronjat i poc marró quan es va partir de caqui astringent, per la qual cosa no seria recomanable l'aplicació d'un tractament previ de desastringència. Una segona estratègia es va centrar en la liofilització per a obtindre snacks de caqui d'alta qualitat, en ser aquest un tractament que permet obtindre productes o ingredients amb alt valor afegit. Es van establir les condicions òptimes de processament i emmagatzematge mitjançant l'obtenció dels valors d'humitat i activitat de l'aigua crítics que garantiren l'estat vitri de la matriu, evitant un augment en la taxa de reaccions de deterioració, canvis de textura i color, i la pèrdua dels compostos bioactius de la fruita. Com a última estratègia es va utilitzar el tractament d'assecat per aire calent en caqui astringent i no astringent, en diferents estats de maduresa, per a obtindre snacks de caqui. Els snacks desenvolupats van presentar un to més ataronjat, en comparació amb la fruita fresca, i menor contingut en tanins solubles. Es va observar una alta correlació entre el nivell de astringència percebut pels consumidors i la disminució del contingut en tanins solubles. Els snacks obtinguts a partir de caqui astringent en etapes de maduresa avançades van ser igualment acceptats pels consumidors que els obtinguts a partir de caqui no astringent. Seguidament es va estudiar l'efecte de l'assecat amb aire calent i de l'estat de maduresa sobre la fracció de carotenoids mitjançant diferents tècniques quantitatives i qualitatives com la fotoluminiscència. L'assecat no va afectar el contingut en carotenoids, però va disminuir la capacitat antioxidant dels snacks. La fotoluminiscència va evidenciar la isomerització de carotenoids i la formació de productes de degradació tèrmica, per la qual cosa tots dos fets podrien explicar la pèrdua de capacitat antioxidant en el caqui sotmés a tractaments d'assecat per aire calent. Finalment, es van dur a terme estudis de digestió in vitro. La recuperació de tanins solubles en la fase de l'intestí prim va ser major en els snacks obtinguts mitjançant assecat per aire calent que en la fruita fresca i en els snacks liofilitzats. Els snacks obtinguts a partir de caqui no astringent van presentar un índex de recuperació de tanins solubles major que els obtinguts a partir de caqui astringent. Els tanins insolubles van arribar intactes a la fracció no absorbida, per la qual cosa podrien arribar al còlon i exercir el seu potencial antioxidant. / [EN] This thesis proposes different strategies to increase the profitability of "Rojo Brillante" persimmon by valuing the surpluses and discarded fruit generated in the warehouses. This thesis addresses the development of dehydrated products and ingredients with a high content of bioactive compounds and the evaluation of their in vitro digestibility. The first strategy was to obtain semidry persimmons by "natural" drying, evaluating the need to apply a previous desastringency treatment. The drying treatment in the astringent persimmons significantly decreased the soluble tannin content responsible for the astringency of the fruit, reaching values similar to those present in the non-astringent persimmon. In addition, the color of the pulp remained with an orange hue angle and moderate browning, when astringent persimmon was used, thus the application of a previous desastringency treatment would not be recommended. A second strategy focused on freeze-drying to obtain high-quality persimmon snacks, as a treatment that allows obtaining products or ingredients with high added value. Optimum processing and storage conditions were established by obtaining the critical water content and water activity values that would guarantee the glassy state, avoiding an increase in the rate of deterioration reactions, changes in texture and color, and the loss of bioactive compounds in the fruit. As a last strategy, the hot air-drying treatment was used in astringent and non-astringent persimmon, in different ripening stages, to obtain persimmon snacks. The snacks had a more orange hue angle, compared to fresh fruit, and lower soluble tannin content. A high correlation was observed between the level of astringency perceived by consumers and the decrease in soluble tannin content. Snacks obtained from astringent persimmon in advanced ripening stages were equally accepted by consumers as non-astringent ones. Then, the effect of hot air drying and the ripening stage on the carotenoid fraction was studied using different quantitative and qualitative techniques such as photoluminescence. Hot air-drying did not affect the carotenoid content but decreased the antioxidant capacity of the snacks. The photoluminescence evidenced the isomerization of carotenoids and the formation of thermal degradation products. Both facts could explain the loss of antioxidant capacity in persimmon subjected to hot air-drying treatments. Lastly, in vitro digestion studies were carried out. The recovery of soluble tannins in the small intestine phase was higher in the snacks obtained by hot air drying than in the fresh fruit and the freeze-dried snacks. The snacks obtained from non-astringent persimmon had a higher recovery index of soluble tannin than those obtained from astringent persimmon. The insoluble tannins reached the unabsorbed fraction intact, so that they could reach the colon and exert their potential antioxidant capacity. / The authors thank the Ministerio de Ciencia, Innovación y Universidades for the financial support given throughout Project RTA2017-00045-C02-02 / Martínez González, C. (2021). Tratamientos de secado para la obtención de ingredientes de alto valor nutritivo a partir del destrío postcosecha de caqui [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/180348 / TESIS / Compendio

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Current fruit-zone management recommendation in the eastern US aims for 1-2 basal shoot leaf layers after fruit set to limit fungal disease and sunburn incidence, and prevent extreme heating of grapes. The goal of this work was to assess if fruit-zone leaf removal to an uncommonly greater extent, and/or at an earlier phenological stage, would favorably alter yield components or fruit composition in three popularly grown, red-fruited, Bordeaux varieties – Cabernet franc, Petit Verdot, and Cabernet Sauvignon. Pre-bloom leaf removal to various extents reduced crop yield by 41-78% when compared to no leaf removal across seasons and varieties. Pre-bloom leaf removal implementation in consecutive seasons tended to further reduce crop yield components compared to implementation in the first year. Pre-bloom leaf removal tended to reduce cluster compactness and bunch rot incidence when compared to post-fruit set and no leaf removal. Basal leaf removal to the greatest extents inconsistently reduced soluble solids and titratable acidity across varieties and seasons. Pre-bloom and post-fruit set leaf removal to the greatest extent consistently increased total grape phenolics and anthocyanins compared to no leaf removal in Cabernet Sauvignon, but inconsistently increased total grape phenolics compared to no leaf removal in Cabernet franc and Petit Verdot. Basal leaf removal to the greatest extents tended to increase the synthesis and degradation of carotenoids more consistently than no leaf removal, and this was particularly true for zeaxanthin. Petit Verdot and Cabernet franc wine color and aroma were inconsistently distinguishable between leaf removal treatments, and color intensity was rated higher in wines made with fruit from pre-bloom leaf removal compared to modest post fruit-set leaf removal plots. Waiting until after fruit set to remove fruit-zone leaves maintained crop yield and offered comparable improvements in fruit composition to pre-bloom leaf removal. Pre-bloom leaf removal of no more than four leaves is recommended to limit crop yield reduction, and modestly improve fruit composition. This work showed that fruit-zone leaf removal does not need to be conservative in the eastern US, particularly because the climate does not appear to be detrimental to fruit composition, and open fruit-zones reduce grape fungal disease incidence. / Ph. D.

Disertacijoje nagrinėjamas galimas aplinkos poveikis organinių molekulių elektroninių būsenų savybėms. Tam tikslui yra naudojami kompiuterizuotieji kvantinės mechanikos metodai, kuriais remiantis nagrinėjamos įvairių molekulių savybės. Ištirtos 2-(N-metil-α-iminoethyl)-fenol ir N-triphenylmethylsalicylidene imine molekelulių, esančių poliniame tirpiklyje, struktūros pagrindinėje ir sužadintose elektroninėse būsenose. Pirmą kartą parodyta, kad, norint gauti teisingą kokybinį ir artimą kiekybiniam vidujmolekulinės protono pernašos potencinės energijos paviršių, būtina atsižvelgti į polinių tirpiklio molekulių kuriamą vandenilinių ryšių tinklą bei į nulinių svyravimų energijas. Pastarieji ir nulemia protono pernašos vyksmo kryptį bei efektyvumą. Parodyta, kad anilų klasės molekulių konformerų susiformavimas priklauso nuo tirpiklio poliškumo, o jų susidarymas savo ruožtu konkuruoja su klasterių iš tirpiklio molekulių susiformavimo galimybėmis. Pirmą kartą parodyta, kad dipolinio momento vertė bakteriorodopsine yra nulemta membranos paviršiuose esančių radikalų. Pademonstruota, kad stilbazolio molekulė deformuojasi ir sudaro naujus konformerus (pademonstruota dviejų formų atsiradimo galimybė) tik esant molekulėms tirpalo apsuptyje. Šis rezultatas paaiškino eksperimente stebimus skirtuminių spektrinių pokyčių evoliucijos prigimtį. Apskaičiuotos ir išanalizuotos karotinoidų - luteino, violaksantino ir zeaksantino molekulių - žemiausios sužadintos elektroninės būsenos. Parodyta... [toliau žr. visą tekstą] / To explore changes caused by the environment on the internal characteristics of an organic molecule is the objective of the thesis. For this purpose we investigate a variety of organic molecules. Using various methods of quantum mechanics calculations possible influence of a polar solvent on the ground and excited states of 2-(N-metil-α-iminoethyl)-fenol and N-triphenylmethylsalicylidene imine is considered. It is shown for the first time that in order to obtain the correct qualitative and quantitative interpretation of possible pathways of the intermolecular proton transfer the hydrogen network of the polar solvent molecules together with the zero point energy have to be taken into consideration. It is also shown that conformational variability of anil-type molecules in polar solvents is competing with clusters formation of solvent molecules. It is shown for the first time that the dipole moment of bacteriorhodopsin is mainly defined by cytoplasmic and extracellular coils on the surfaces of the membrane. It is also demonstrated that the stilbazole molecule experiences the deformation resulting in formation of new conformers (at least two forms are present) in the solvent surrounding. The experimental data of the transient spectroscopy were explained in the basis of these model calculations. The lowest excited states of carotinoids, such as lutein, zeaxanthin and violoxantin are calculated and analyzed. Sensitivity of the excited electronic state on the polar environment is... [to full text]

L'awara (Astrocaryum vulgare M.) est le fruit d'un palmier utilisé principalement au niveau alimentaire pour sa pulpe riche en huile. L'objectif de ce travail a été de caractériser chimiquement l'huile de pulpe d'awara et d'évaluer ses propriétés anti‑inflammatoires dans différents modèles expérimentaux. L'huile de pulpe, dont les acides gras principaux sont l'acide oléique et palmitique, a montré une forte teneur en caroténoïdes. Les microconstituants identifés sont principalement représentés par le β‑carotène (caroténoïdes), le β‑sitostérol, l'arundoin (phytostérols) et l'α‑tocopérol. L'huile de pulpe a montré des effets anti‑inflammatoires dans un modèle in vivo de choc endotoxique par inhibition de la production de cytokines pro‑inflammatoires (tumor necrosis factor α (TNFα), interleukin (IL)‑6) et augmentation de la production d'une cytokine anti‑inflammatoire (IL‑10). Ces effets anti‑inflammatoires ont été confirmés dans un modèle in vivo d'inflammation bronchique. L'huile de pulpe a diminué l'afflux de cellules inflammatoires au niveau pulmonaire, principalement d'éosinophiles et de lymphocytes. La fraction insaponifiable a, par la suite, montré des effets inhibiteurs sur la production de différents médiateurs inflammatoires (oxyde nitrique, prostaglandine E2, TNFα, IL‑6, IL‑10) ainsi que sur l'expression d'enzymes induites lors de l'inflammation (iNOS et COX‑2) dans un modèle in vitro de macrophages activés. La fraction insaponifiable a également montré un effet inhibiteur sur la production de cytokines (TNFα, d'IL‑6 et d'IL‑10) dans le modèle in vivo de choc endotoxique. Ces résultats confirment l'implication des microconstituants de l'huile de pulpe d'awara dans ses effets antioxydants et anti‑inflammatoires et suggèrent un rôle préventif et/ou thérapeutique de l'huile de pulpe d'awara et de sa fraction insaponifiable dans les pathologies associées à l'inflammation. / Awara (Astrocaryum vulgare M.) is a palm fruit mainly used for nutritional purpose because of its oily pulp. The aim of this study was to characterize awara pulp oil and evaluate its anti‑inflammatory properties in different experimental models. The pulp oil, whose major fatty acids are oleic and palmitic acid, showed a high content of carotenoids. The minor compounds identified are mainly represented by β‑carotene (carotenoids), β‑sitosterol, arundoin (phytosterols) and α‑tocopérol. The pulp oil showed anti‑inflammatory effects in an in vivo model of endotoxic shock by inhibiting the production of proinflammatory cytokines (tumor necrosis factor α (TNFα), interleukin (IL)‑6) and increasing the production of an anti‑inflammatory cytokine (IL‑10). These anti‑inflammatory effects have been confirmed in an in vivo model of airway inflammation. The pulp oil has reduced the influx of inflammatory cells in the lungs, mainly of eosinophils and lymphocytes. The unsaponifiable fraction has subsequently shown inhibitory effects on the production of various inflammatory mediators (nitric oxide, prostaglandin E2, TNFα, IL‑6, IL‑10) and on the expression of enzymes induced during inflammation (iNOS and COX‑2) in an in vitro model of activated macrophages. The unsaponifiable fraction also showed an inhibitory effect on cytokine production (TNFα, IL‑6 and IL‑10) in endotoxic shock model. These results confirm the role of micronutrients of awara pulp oil in its anti‑inflammatory properties and suggest a preventive and/or therapeutic role of awara pulp oil and its unsaponifiable fraction in inflammation‑related diseases.

La tomate, fruit largement consommé frais mais aussi sous forme transformée, est reconnue pour ses qualités nutritionnelles. Riche en microconstituants, tels les caroténoïdes (le lycopène en particulier), les composés phénoliques et la vitamine C, sa consommation régulière permettrait de réduire les risques de maladies cardiovasculaires et de certains cancers. Cependant, les traitements thermiques appliqués lors de la préparation industrielle de produits à base de tomate peuvent être à l'origine de réactions chimiques entraînant la dégradation de ces antioxydants. D'autre part, l'ajout d'huile végétale, pour la préparation de la sauce tomate notamment, met en jeu des réactions d'oxydation des lipides pouvant contribuer à l'instabilité de ces microconstituants. L’objectif principal de cette thèse est la détermination des cinétiques réactionnelles impliquées dans l’évolution des microconstituants de la tomate lors des procédés industriels de transformation.Dans un premier temps, une étude qualitative et quantitative sur plusieurs produits industriels (concentrés, pulpe, sauces) à base de tomate a été menée afin de déterminer les microconstituants marqueurs de la qualité nutritionnelle : (E)-lycopène et (E)-β-carotène pour les caroténoïdes, rutine, 7-O-glucosyl-naringénine et acide chlorogénique pour les composés phénoliques ainsi que les vitamines C et E ont été retenus. Cette première étude a permis de déterminer l’impact de procédés industriels sur les teneurs en microconstituants pour des produits collectés en entrée et en sortie de process pour deux usines de la région PACA.Par la suite, la stabilité des 7 marqueurs sélectionnés a été étudiée dans trois systèmes modèles modélisant la sauce tomate à des températures simulant des conditions de cold et hot breaks. Ces systèmes modèles comprennent un milieu aqueux acide (pH 3,8) contenant de l’amidon, un milieu lipidique constitué d'huile et de phospholipides végétaux et une émulsion H/E (huile dans eau) intégrant ces divers constituants. L’oxydation des lipides et son éventuelle protection par les microconstituants ont été évaluées par détermination de l'évolution des teneurs en diènes conjugués et trilinoléine. Parmi tous les antioxydants, la vitamine C s'est avérée être le moins stable en émulsion comme en milieu aqueux; sa vitesse d'oxydation est influencée par la teneur en oxygène dans le milieu. Les teneurs en composés phénoliques sont peu affectées, même à haute température (95 °C) tandis que les caroténoïdes s'isomérisent rapidement quelles que soient les conditions appliquées. Dans l'émulsion modèle, l'oxydation lipidique est nettement accélérée quand la température s'élève et tous les marqueurs se dégradent plus rapidement qu'en milieu aqueux ou lipidique.La détermination des constantes de vitesses a été réalisée, soit individuellement pour chaque cinétique, soit par desapproches globales (modèle oxydation lipidique et modèle stoechio-cinétique). Ce dernier modèle a pour but de proposer des conditions limitant l’oxydation lipidique et la dégradation des microconstituants de la tomate au cours des procédés / Tomato is a fruit widely consumed either fresh or processed possessing recognized nutritional qualities. Rich in microconstituents like carotenoids (such as lycopene), phenolic compounds and vitamin C, its regular consumption could reduce risks of cardio-vascular diseases and cancers. However, thermal treatments applied during industrial preparation of tomato products may involve various chemical reactions leading to the degradation of these antioxidants. Besides, addition of vegetable oil for the preparation of tomato sauce may lead to lipid oxidation contributing to the microconstituent instability.The main objective of this thesis is the determination of reaction kinetics for tomato microconstituents during industrial processing.First, a qualitative and quantitative study on several industrial tomato products (pastes, pulp, sauces) was carried out in order to select markers of the nutritional quality: (E)-lycopene and (E)-β-carotene for carotenoids, rutin, naringenin 7-O-glucoside and chlorogenic acid for phenolics as well as vitamins C and E. Additionally, an impact of processing was determined for industrial products collected before and after processing in two different plants in the PACA Region. Then, the stability of the selected markers was studied in model systems mimicking tomato sauce at hot and cold break temperatures. For this purpose, three model systems were developed: an aqueous model containing starch, a lipidic model consisting of vegetable oil and phospholipids and an O/W (oil-in-water) emulsion integrating all these constituents. Lipid oxidation and its possible protection by antioxidants were evaluated by the follow-up of conjugated dienes and trilinolein. Among all the antioxidants, vitamin C proved to be the least stable in both the emulsion and aqueous models. Its oxidation rate was found to be oxygen dependent. Phenolic compounds were little affected, even at high temperature (95 °C) whereas carotenoids rapidly isomerised whatever the conditions applied. In the emulsion model, lipid oxidation is clearly accelerated when the temperature increases and all markers are more rapidly degraded than in the aqueous or lipidic model. Rate constants were determined, either individually for each kinetics, either using global approaches (lipid oxidationmodel and stoichio-kinetic model). This last model aims at giving process conditions limiting lipid oxidation and microconstituent degradation

Objectif : Examiner l’association entre la consommation alimentaire de caroténoïdes (β-carotène, α-carotène, β-cryptoxanthine, lutéine/zéaxanthine, lycopène) et de vitamine C et le risque de cancer du poumon, selon le sexe, l’intensité de tabagisme et le sous-type histologique de la tumeur. Méthodes : Les données proviennent d’une étude cas-témoins menée à Montréal, Canada. Des entrevues ont été effectuées auprès de 1 105 cas incidents de cancer du poumon et 1 449 témoins issus de la population générale. Leur fréquence de consommation moyenne de 49 fruits et légumes deux ans auparavant a été convertie en apports en antioxydants. Les rapports de cotes (RC) et les intervalles de confiance (IC) à 95% caractérisant l’association entre les antioxydants et le risque de cancer du poumon ont été estimés à l’aide de modèles de régression logistique et polytomée, en tenant compte de facteurs de confusion potentiels. Résultats : Une consommation élevée en antioxydants était généralement associée à une diminution du risque de cancer du poumon de l’ordre de 30%. Un effet protecteur a été observé chez les hommes et les femmes, pour les non fumeurs, les fumeurs quelque soit l’intensité de tabagisme, ainsi que pour les carcinomes à petites cellules, épidermoïde et l’adénocarcinome. Conclusions : Plusieurs antioxydants alimentaires protégeraient du cancer du poumon. Les efforts de prévention bénéficieraient de cibler la promotion de la consommation de fruits et de légumes riches en caroténoïdes et en vitamine C. / Objective: To investigate the association between dietary intake of carotenoids (β-carotene, α-carotene, β-cryptoxanthin, lutein/zeaxanthin and lycopene) and vitamin C, and risk of lung cancer according to sex, smoking intensity and tumor histological subtype. Methods: In the course of a case-control study conducted in Montreal, Canada, in-person interviews elicited dietary data from 1,105 incident lung cancer cases and 1,449 population controls. Usual frequency of intake of 49 fruit and vegetables two years prior to diagnosis or interview was estimated and converted to antioxidant intakes. Odds ratios (OR) and 95% confidence intervals (CI) between intake variables and lung cancer were estimated using logistic and polytomous regression models, adjusting for potential confounding factors. Results: High intakes of antioxidants were generally associated with some 30% reduction in lung cancer risk. A protective effect was observed among men and women, among never smokers, smokers regardless of intensity, and for small cell carcinoma, squamous cell carcinoma and adenocarcinoma. Conclusions: Results from this study suggest several dietary antioxidants may protect against lung cancer. Prevention programs should promote increased intakes of fruit and vegetables rich in carotenoids and vitamin C.

<p>Successful adoption of biofortified orange maize in developing countries requires careful consideration of factors across the chain from farm to fork. This includes consideration of post-harvest storage conditions optimal for the retention of both proviatamin A carotenoids and cooking quality critical to consumers. In these considerations, identification of economical storage methods is critical considering the limitations within specific countries that biofortified maize is being disseminated. To address these points, this dissertation research focused on evaluation of the utility of the Purdue Improved Crop Storage (PICS) bags as a post-harvest storage solution for biofortified maize. The specific focus of this research was to monitor retention of provitamin A and other carotenoids in two biofortified maize genotypes (OPVI and OPVII) as well as storage effect on flour functionality. Finally, a preliminary assessment of the impacts of storage on carotenoid bioaccessibility was completed to begin to translate findings to practice.</p><p>Maize grain from 2016 harvest was stored at ambient conditions for eight months in either PICS bags with or without an O₂ scavenger, (PICS-oxy) and (PICS-noxy), respectively and compared to storage in common polypropylene woven bags (control). After 4 months of storage carotenoid content was significantly higher (p<0.05) in PICS-oxy compared to PICS-noxy and woven bags demonstrating the importance of entrapped oxygen on maize carotenoid degradation. Furthermore, differences in carotenoid stability between maize genotypes were observed with OPVI having higher retention than OPVII. After 8 months, carotenoid retention remained dependent on storage bag and genotype with retention being greater in PICS-oxy and PICS-noxy compared to woven bags. However, final levels after 8 months were more similar between storage methods. Overall, oxygen content and genotype were found to be determining factors in the effectiveness of PICS to mitigate carotenoid degradation during post-harvest storage of maize.</p><p>While reducing the rate of carotenoid degradation during postharvest storage of biofortified maize is important, success of biofortified maize is also dependent on consumer adoption of these grains and their performance in traditional food preparation. Assessment of the rheological and functional properties of these two biofortified maize genotypes as a function of post-harvest storage was completed to assess the impact of post-harvest storage in PICS bags on flour functionality and rheological properties for the two biofortified orange maize genotypes and a control white maize genotype. Flour pasting profiles were assessed initially and at 4 and 8 months. After 8 month storage in woven and PICS bag, OPVI and OPVII produced porridges with similar viscosities to their initial viscosities regardless of postharvest storage type. White maize viscosities progressively decreased with storage and were significantly lower (p<0.05) in woven compared to PICS storage. Sequestration of oxygen (PICS-oxy) had modest but significant effects (p<0.05) on key pasting parameters including peak and final viscosities. These results suggest that oxygen sequestration has a critical effect on final flour functionality. DTT treatment partially restored flour pasting profiles suggesting disulfide linkages may modify pasting profiles of flour. There was also an increase in free ferrulic and <i>p</i>-coumaric acids during storage which may have contributed to observed decreases in porridge viscosities. Evidence of this was found through Raman spectroscopy with spectral intensity at both 478cm^-1 and 2911cm^-1 decreasing with storage suggesting the potential for structural changes induced by storage on starch polymer. While storage in PICS bags does not seem to adversely affect flour functionality it may provide some additional economic benefit resulting from requiring proportionally less flour to achieve similar final viscosities as flour from woven bag stored grains. </p><p>Finally, the effect of postharvest storage on bioaccessibility of carotenoids was explored using experimental wet cooked porridges made from ‘fresh’ and stored grains using an established three stage in-<i>vitro</i> digestion model. Relative carotenoid bioaccessibility (% micellarization) was generally higher in less viscous porridge made from grains stored in woven bags compared to porridge from initial or PICS bags stored grains suggesting that higher viscosity might partly explain lower relative bioaccessibility in porridge from grains stored in PICS bags. Absolute carotenoid bioaccessibility from experimental porridge was dependent on carotenoid species and storage system. Extrapolation of relative bioaccessibility (%) to absolute bioaccessibility (µg/g flour) suggests that fresh grains and their corresponding porridges would provide more absolute bioaccessible carotenoids compared to stored grains despite some improvement in relative accessibility. As such, storage losses remain the main factor impacting total available carotenoids and should continue to be an area of focus for future mitigation. With the potential to minimize post-harvest losses, improve carotenoid retention and provide a product with improved cooking performance, PICS bags do appear to offer a viable storage alternative to improve both food and nutrition security in developing countries.</p><p></p>

Pleurostima purpurea (Velloziaceae) é uma espécie rupícola encontrada em afloramentos rochosos do estado do Rio de Janeiro, sudeste do Brasil. Por apresentar notável capacidade de tolerar a dessecação vegetativa, este estudo teve o intuito de esclarecer detalhes sobre a estratégia ecofisiológica utilizada por tais plantas frente à desidratação do ambiente e as vantagens associadas ao processo. Para tanto foi analisada a dinâmica de trocas gasosas, o conteúdo de pigmentos fotossintéticos e o conteúdo relativo de água de tecidos foliares durante os processos de dessecação e reidratação de indivíduos adultos cultivados. Comportaram-se como homeohídricas típicas economizadoras de água sob condição de seca moderada que, quando agravada, assumiram o comportamento de pecilohídricas e peciloclorófilas. A suspensão da irrigação provocou o fechamento estomático sob conteúdo relativo de água foliar acima de 90%, levando a restrições sobre a transpiração e assimilação líquida de carbono até o estabelecimento da anabiose. Durante este processo, houve um atraso na diminuição do CRAfoliar em relação ao CRAplanta-solo. A degradação das clorofilas acompanhou a diminuição do CRAfoliar, o qual alcançou o valor médio mínimo de 17% sem incorrer na abscisão das folhas, enquanto sua resíntese somente se iniciou após a total reidratação dos mesmos tecidos. Durante todo este processo o conteúdo de carotenóides manteve-se estável. 12 horas de reidratação do solo de cultivo foram suficientes para a retomada respiratória. Um balanço positivo de CO2 foi observado a partir da 36ª hora de reidratação quando o grau de abertura estomática passou a ser maior do que o observado para o grupo controle. Comparando-se com as condições iniciais, 84 horas de reidratação foram suficientes para a recuperação fotossintética mesmo com uma recuperação apenas parcial do conteúdo de clorofilas. Assim como os tecidos foliares, suas raízes também devem ser tolerantes à dessecação. / Pleurostima purpurea (Velloziaceae), a rupicolous flowering species found in rock outcrops in Rio de Janeiro state, southeastern Brazil, show notable capacity to endure vegetative desiccation. This study had the intent to show more details about the ecophysiological strategy used by these plants facing a drying ambient and the advantages associated with the process. For this, it was analised the gas exchanges, photosynthetic pigments content, and relative water content of leaf tissues during desiccation and rehydration of cultivated individuals. They behaved typicaly as homeohydrics water savers under moderated drought condition that, when aggravated, prosecute with poikilohydric and poikilochlorophyllous behavior. After watering suspension, stomatic closing was observed under a relative leaf water content up to 90% that resulted in gas exchanges restrictions until the anabiosis. During this process, it was observed a delay in the leaf relative water content (RWCleaf) decrease comparing to the plant-soil relative water content (RWCplant-soil). The chlorophylls degradation acompanished the RWCleaf decrease, which achived the minimum average value of 17% without incur in leaves abscission, while its resynthesis just begun after the full leaves rehydration. During all of this process, the carotenoids content remained stable. Twelve hours of soil rehydration were sufficient for the respiration retake. A positive carbon balance was observed since the 36th hour of rehydration, when the degree of stomatic opening became bigger than that observed for the control group. Comparing with inicial conditions, 84 hours of rehydration were sufficient to photosynthetic recovery, even just with a parcial recovery of chlorophyll content. As well as the leaf tissues, its roots might be desiccation tolerants.