Host resistance has become a cornerstone of sustainable production of flue-cured tobacco in regions where root-knot nematodes present a threat to growers. Resistance to races 1 and 3 of M. incognita, historically the most significant root-knot nematode threat to tobacco production, is now widely available in commercially available flue-cured tobacco varieties, and is imparted by the gene Rk1. The same gene also provides resistance to race 1 of M. arenaria. The widespread deployment of this resistance has fostered a shift in root-knot nematode population dynamics, as a result of which M. arenaria race 2 has become the predominant root-knot nematode threat in Virginia. A second resistance gene known to impart resistance to M. javanica, Rk2, has also been incorporated into numerous released cultivars in combination with Rk1. This combination has been demonstrated to impart increased resistance to M. incognita and M. javanica relative to either gene alone. In the present work, eleven greenhouse trials conducted from 2017-2019, as well as two trials conducted in 2018 and 2019 on a cooperating farm, investigated the efficacy of this stacked resistance against M. arenaria race 2 and compared the effect of stacking both resistance genes to the effect of either gene alone relative to a susceptible cultivar. We also evaluated how these forms of resistance compare with resistance possessed by a breeding line with resistance reportedly derived from N. repanda to determine if additional, novel sources of resistance to root-knot nematodes previously identified from other species in the genus Nicotiana could play a role in expanding the genetic diversity of germplasm available for the refinement of host resistance in flue-cured tobacco. Additionally, in light of potential new rule making from the FDA mandating reduced nicotine content of cured tobacco leaf, we investigated the relationship between alkaloid (nicotine) content of flue-cured tobacco and root-knot nematode parasitism, while also evaluating nematode parasitism effects on carbohydrate content. Despite considerable variability in our results, particularly under field conditions, our results demonstrate that stacking Rk1 and Rk2 imparts greater resistance to M. arenaria race 2 than either gene alone, but that an entry possessing resistance reportedly derived from N. repanda exhibited significantly greater resistance to root-knot nematodes than the combination of Rk1 and Rk2 based on root galling, and egg mass and egg production. The alkaloid content of flue-cured tobacco did not appear to have an effect on root-knot nematode parasitism under greenhouse or field conditions, but the presence of the nematode did lead to increased accumulation of nicotine in the roots of plants, while translocation of nicotine to leaves was reduced. Conversely, root-knot nematode parasitism was reduced accumulation of carbohydrates in roots, while having no significant effects on leaf carbohydrate content. / Ph.D. / Root-knot nematodes (Meloidogyne spp.) are microscopic round worms that can cause considerable damage to flue-cured tobacco (Nicotiana tabacum L.), and while not typically responsible for killing plants outright, can reduce the quality of cured tobacco leaf and may predispose plants to a host of other issues, resulting in challenges and economic burdens on growers. Chemicals that effectively control nematodes, which are animals, pose inherent threats to human applicators and may harm the environment in a number of ways, so the use of tobacco varieties that are resistant to root-knot nematodes is increasingly common and essential to sustainable tobacco production. One form of root-knot nematode resistance, called Rk1, has become common and is found in all commercially grown flue-cured tobacco. This form of resistance is effective against 2 ‘races’ of the root-knot nematode M. incognita, which has historically caused tobacco growers the most issues. However, because this resistance is so widely employed, growers have controlled these nematodes, while another species, M. arenaria, has become more prevalent, particularly ‘race’ 2, which is not controlled by Rk1. We know from previous research that another gene, Rk2, provides resistance to some root-knot nematode that Rk1 does not effect, and that combining both genes seems to provide even greater root-knot nematode control than either gene alone. We investigated whether Rk2 is effective at controlling M. arenaria race 2 when it is combined with Rk1 in greenhouse and field experiments. We also investigated how a different, novel type of resistance, which comes from a species of tobacco related to cultivated tobacco, compares with the Rk1/Rk2 resistance in greenhouse trials. Additionally, the FDA has recently suggested that nicotine levels in tobacco leaf should be dramatically reduced to help mitigate adverse human health consequences associated with tobacco consumption. Nicotine may play some role in resistance to root-knot nematode in tobacco, and conversely, root-knot nematodes may impact levels of nicotine, as well as other important chemical constituents of tobacco. We also investigated these questions in greenhouse and field experiments. Our results ultimately demonstrate that combining both Rk1 and Rk2 gives flue-cured tobacco a higher level of resistance to root-knot nematodes than either gene alone, but also suggests that the form of resistance we evaluated from a related Nicotiana species could be even more effective in controlling these nematodes. We observed that the amount of nicotine present in tobacco did not impact nematode parasitism, but that nematode parasitism could lead to lower levels of nicotine in the leaves of plants because the nematodes, which feed on plants roots, cause damage to the plant that interferes in the movement of nicotine from roots to leaves.

Utilizing resistant cultivars is a main control strategy for root-knot nematodes in flue-cured tobacco (Nicotiana tabacum L.). Most commercial cultivars possess the Rk1 gene, providing resistance to races 1 and 3 of Meloidogyne incognita and race 1 of M. arenaria. This initiated a shift in root-knot populations to other species and races, creating a need for resistance to those populations. Numerous cultivars possess a second resistance gene, Rk2. Greenhouse experiments investigated whether possessing both Rk1 and Rk2 increases resistance to a variant of M. incognita race 3 compared to either gene alone, and if high soil temperatures impact their efficacy. Root galling, numbers of egg masses and eggs, and the reproductive index were compared from roots of Coker 371-Gold (susceptible), NC 95 and SC 72 (Rk1Rk1), T-15-1-1 (Rk2Rk2), and STNCB-2-28 and NOD 8 (Rk1Rk1 and Rk2Rk2). The same data were analyzed from plants in open-top root zone cabinet growth chambers set to 25ºC, 30ºC, and 35ºC to examine if resistance is temperature sensitive. Despite variability, Rk1Rk2 entries conferred greater resistance than entries with Rk1 or Rk2 alone. Entries with Rk1 alone reduced galling and reproduction compared to the susceptible control, whereas T-15-1-1 (Rk2) did not, but often suppressed reproduction. An apparent reduction in nematode reproduction was observed at 25ºC and 30ºC on entries possessing Rk1 and Rk1Rk2 compared to the control and Rk2. However, no apparent differences in reproduction occurred on Rk1 and/or Rk2 entries at 35ºC compared to the control, indicating parasitism increased on resistant entries at higher temperatures. / Master of Science in Life Sciences

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Yes / Silica is one of the most efficient gas barrier materials, and hence is widely used as anencapsulating material for electronic devices. In general, the processing of silica is carried out at hightemperatures, i.e., around 1000◦C. Recently, processing of silica has been carried out from a polymercalled Perhydropolysilazane (PHPS). The PHPS reacts with environmental moisture or oxygen andyields pure silica. This material has attracted many researchers and has been widely used in manyapplications such as encapsulation of organic light-emitting diodes (OLED) displays, semiconductorindustries, and organic solar cells. In this paper, we have demonstrated the process optimization ofthe conversion of the PHPS into silica in terms of curing methods as well as curing the environment.Various curing methods including exposure to dry heat, damp heat, deep UV, and their combinationunder different environments were used to cure PHPS. FTIR analysis suggested that the quickestconversion method is the irradiation of PHPS with deep UV and simultaneous heating at 100◦C.Curing with this method yields a water permeation rate of 10−3g/(m2·day) and oxygen permeationrate of less than 10−1cm3/(m2·day·bar). Rapid curing at low-temperature processing along withbarrier properties makes PHPS an ideal encapsulating material for organic solar cell devices and avariety of similar applications. / King Saud University

With the objective to study food safety aspects of innovative meat technologies and combinations among them, QDS (Quick-dry-slice), NaCl-free processing and high pressure were integrated in the production of two types of sliced dry-cured meat products. Dry fermented sausages (chorizo) were produced at acid (4,8) and low acid (5,2) pH and hurdles such as acidification and smoking were introduced in the production of dry-cured hams. The food safety was evaluated by challenge tests with Listeria monocytogenes and Salmonella. Pathogenic microorganisms could not grow in any of the products, however, their survival was affected by NaCl-free processing, acidification, smoking and pressurization at 600 MPa. High pressure was necessary to assure food safety during storage of the chorizo with the lowest hurdle combination and had an important bactericidal effect in dry-cured hams, which was lower in NaCl-free processing. / Con el objetivo de valorar el impacto que tienen las tecnologías innovadoras en la industria cárnica y combinaciones entre ellas sobre la seguridad alimentaria, el proceso QDS®, el “procesado sin NaCl añadido“ y las altas presiones se integraron en la producción de dos tipos de productos crudo-curados loncheados: chorizo (ácido, pH 4,8, y poco ácido, pH 5,2) y jamón curado (con y sin acidificación y/o ahumado). La seguridad de los productos se avaluó mediante challenge tests con Listeria monocytogenes y Salmonella. Ninguno de los productos permitió el crecimiento de los patógenos pero su evolución se vio afectada por el “procesado sin NaCl añadido“, la acidificación, el ahumado y la presurización a 600 MPa. La presurización fue necesaria para asegurar la seguridad alimentaria durante el almacenaje del chorizo con menos obstáculos y en los jamones curados tuvo un efecto bactericida importante, que fue menor en “procesado sin NaCl añadido“.

[ES] La materia prima es un elemento clave en cualquier proceso de transformación alimentaria, ya que de su composición y cualidades dependerá el producto final. En el caso del jamón, el origen de la materia prima, puede proceder de sistemas ganaderos convencionales, donde la producción es intensiva y la alimentación está basada en piensos comerciales. En el caso de cerdos procedentes de ganadería ecológica, los animales están sujetos a las condiciones marcadas por la normativa europea de producción ecológica, donde se respeta el medio ambiente y el bienestar animal. Para el caso de figuras de calidad, las explotaciones ganaderas también deben cumplir los requisitos indicados en los pliegos de condiciones. Otro elemento que define al jamón curado es el proceso de elaboración, que se inicia con la salazón con o sin sales nítricas. El tiempo de secado-maduración, el sistema de secado (natural o con ventana abierta versus cámara con condiciones controladas) y la temperatura son elementos clave en el desarrollo de las cualidades organolépticas. El principal objetivo del presente estudio es aportar resultados sobre la evolución en la composición de la carne, a lo largo del proceso de secado-maduración, en la elaboración de jamón curado, teniendo como variables del estudio, la procedencia del pernil (de granjas ganaderas convencionales, ecológicas o de la DOP Teruel), tecnología aplicada en el proceso de secado (cumpliendo los requisitos para la certificación ecológica), así como la influencia del sistema de secado (ventana abierta o cámara), evaluando los parámetros que permiten clasificar las diferentes variables. Para ello se analizan un total de 36 jamones de cerdo blanco (convencional, ecológico y DOP Teruel), destinando 6 jamones de cada una para el secado natural y otros 6 para el secado en cámara. Los parámetros analizados son humedad, minerales totales, sodio, hierro, proteína, grasa, perfil de ácidos grasos, nitratos y nitritos, detección de antibióticos y compuestos de la fracción volátil. Los resultados indican que los parámetros de color L*, b* y C* son mayores en los jamones procedentes de sistemas de producción convencional, en particular en los jamones DOP Teruel, donde además se incluye el parámetro a*. Los jamones de sistemas de producción convencional se caracterizan por presentar valores más elevados de humedad, grasa, proteína y cenizas, así como un contenido en ácidos grasos saturados mayor. Esto repercute en los valores de los índices de calidad de la grasa, con connotaciones negativas en el índice de aterogenicidad, de trombogenicidad o en la relación ω6/ω3, sobre todo si los jamones se secan en cámara. Los jamones ecológicos presentan valores más bajos de los componentes químicos analizados y niveles superiores de AGMI y AGPI, así como índices positivos de calidad de la grasa como el de ácidos grasos buenos para la salud o la relación AGPI/AGS, especialmente si se secan al natural. Generando jamones con una mayor presencia de compuestos volátiles. La clasificación de los jamones, en función de la procedencia y el sistema de secado, se alcanza con éxito tomando los parámetros de color, ácidos grasos y los componentes terpenoides de la fracción volátil. El estudio de componentes principales permite clasificar los jamones convencionales como aquellos con mayor contenido en proteína, L*, cenizas, Fe, Na, H*, humedad, grasa, nitratos y nitritos, así como por los ácidos grasos behénico, palmítico, esteárico y mirístico. Los jamones ecológicos se caracterizarían por sus valores de a*, b* y C*, así como por la presencia de linoleico y linolénico y los jamones DOP Teruel serían aquellos con altos valores de ácidos grasos heptadecenoico, palmitoleico y oleico. / [CA] La matèria primera és un element clau en qualsevol procés de transformació alimentària, ja que de la seua composició i qualitats dependrà el producte final. En el cas del pernil, l'origen de la matèria primera, pot procedir de sistemes ramaders convencionals, on la producció és intensiva i l'alimentació està basada en pinsos comercials. En el cas de porcs procedents de ramaderia ecològica, els animals estan subjectes a les condicions marcades per la normativa europea de producció ecològica, on es respecta el medi ambient i el benestar animal. Per al cas de figures de qualitat, les explotacions ramaderes també han de complir els requisits indicats en els plecs de condicions. Un altre element que defineix al pernil curat és el procés d'elaboració, que s'inicia amb la salaó, amb o sense sals nítriques. El temps de l'assecatge-maduració on la duració, el sistema d'assecatge (natural o amb finestra oberta versus cambra amb condicions controlades) i la temperatura són elements clau en el desenvolupament de les qualitats organolèptiques. El principal objectiu del present estudi és aportar resultats sobre l'evolució en la composició de la carn, al llarg del procés d'assecatge-maduració, en l'elaboració de pernil curat, tenint com a variables de l'estudi, la procedència del pernil (de granges ramaderes convencionals, ecològiques o de la DOP Teruel), tecnologia aplicada en el procés d'assecatge (complint els requisits per a la certificació ecològica), així com la influència del sistema d'assecatge (finestra oberta o cambra), avaluant els paràmetres que permeten classificar les diferents variables. Per a això s'analitzen un total de 36 pernils de porc blanc, prenent 12 de cadascuna de les procedències objecte d'estudi (convencional, ecològic i DOP Teruel), destinant 6 pernils de cadascuna per a l'assecatge natural i altres 6 per a l'assecatge en cambra. Els paràmetres analitzats són humitat, minerals totals, sodi, ferro, proteïna, greix, perfil d'àcids grassos, nitrats i nitrits, detecció d'antibiòtics i compostos de la fracció volàtil. Els resultats indiquen que els paràmetres de color L*, b* i C* són majors en els pernils procedents de sistemes de producció convencional, en particular en els pernils DOP Teruel, on a més s'inclou el paràmetre a*. Els pernils de sistemes de producció convencional es caracteritzen per presentar valors més elevats d'humitat, greix, proteïna i cendres, així com un contingut en àcids grassos saturats major. Això repercuteix en els valors dels índexs de qualitat del greix, amb connotacions negatives en l'índex de aterogenicitat, de trombogenicitat o en la relació ω6/ω3, sobretot si els pernils s'assequen en cambra. Els pernils ecològics presenten valors més baixos dels components químics analitzats i nivells superiors de AGMI i AGPI, així com índexs positius de qualitat del greix com el d'àcids grassos bons per a la salut o la relació AGPI/AGS, especialment si s'assequen al natural. Generant pernils amb una major presència de compostos volàtils. La classificació dels pernils, en funció de la procedència i el sistema d'assecatge, s'aconsegueix amb èxit prenent els paràmetres de color, àcids grassos i els components terpenoides de la fracció volàtil. L'estudi de components principals permet classificar els pernils convencionals com aquells amb major contingut en proteïna, L*, cendres, Fe, Na, H*, humitat, greix, nitrats i nitrits, així com pels àcids grassos behénic, palmític, esteàric i mirístic. Els pernils ecològics es caracteritzarien pels seus valors de a*, b* i C*, així com per la presència de linoleic i linolènic i els pernils DOP Teruel serien aquells amb alts valors d'àcids grassos heptadecenoic, palmitoleic i oleic. / [EN] The raw material is a key element in any food transformation process, since the final product will depend on its composition and qualities. In the case of ham, the origin of the raw material can come from conventional livestock systems, where production is intensive and food is based on commercial feed. In the case of pigs from organic farming, the animals are subject to the conditions set by the European organic production regulations where the environment and animal welfare is respected. In the case of quality figures, livestock farms must also meet the requirements indicated in the specifications. Another element that defines cured ham is the production process, which begins with salting, with or without nitric salts. The duration of the drying-maturing, the drying system (natural or with an open window versus chamber with controlled conditions) and temperature are key elements in the development of organoleptic qualities. The main objective of this study is to provide results on the evolution in the composition of the meat, throughout the drying-maturation process, in the elaboration of dry-cured ham, having as variables of the study, the origin of the leg (from cattle farms conventional, ecological or of the Teruel PDO), technology applied in the drying process (meeting the requirements for ecological certification), as well as the influence of the drying system (open window or chamber), evaluating the parameters that allow classifying the different variables. For this, a total of 36 white pig hams are analyzed (conventional, organic and PDO Teruel), allocating 6 hams of each for natural drying and another 6 for drying under controlled conditions. The parameters analyzed are moisture, total minerals, sodium, iron, protein, fat, profile of fatty acids, nitrates and nitrites, detection of antibiotics and compounds of the volatile fraction. The results indicate that the color parameters L *, b * and C * are higher in hams from conventional production systems, particularly in PDO Teruel hams, where the a * parameter is also included. Hams from conventional production systems are characterized by higher moisture, fat, protein and ash values, as well as a higher saturated fatty acid content. This affects the values of the fat quality indices, with negative connotations in the atherogenicity index, thrombogenicity or in the ω6/ω3 ratio, especially if the hams dried in controlled conditions. Organic hams present lower values of the chemical components analyzed and higher levels of MUFA and PUFA, as well as positive indices of fat quality such as fatty acids good for health or the PUFA / SFA ratio, especially in natural driying. Generating hams with a greater presence of volatile compounds. The classification of hams, depending on the origin and the drying system, is successfully achieved by taking the parameters of color, fatty acids and the terpenoid components of the volatile fraction. The study of main components makes it possible to classify conventional hams as those with the highest content in protein, L *, ashes, Fe, Na, H *, moisture, fat, nitrates and nitrites, as well as by behenic, palmitic, stearic and myristic. Organic hams would be characterized by their a *, b * and C * values, as well as by the presence of linoleic and linolenic levels, and DOP Teruel hams would be those with high levels of heptadecenoic, palmitoleic and oleic fatty acids. / Domínguez Gómez, MJ. (2020). Efectos de la materia prima y el proceso secado-maduración sobre la calidad del jamón curado [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/160042 / TESIS

The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed. Results of the first study validate that contaminated raw materials contribute to pathogen survival and background bacteria outcompeted the starter culture. The pH critical limit of < 5.3 was met but there was no pathogen inhibition. Results from the second study confirm that pH and water activity are not enough to eliminate pathogens when post processing interventions are not used. Critical pH (< 5.3) and water activity (< 0.85) limits were met, but pathogens still survived. In chorizo, non-O157:H7 was recovered through enrichments until the end of the study. In landjager, non-O157:H7 STEC and Salmonella were recovered through enrichments until the end of the study.The studies suggest that sausages produced without post processing interventions are a health risk to consumers.

Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10 cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inoculated during product preparation. The finished products were sliced, vacuum packed, double bagged, vacuum sealed again, and incubated at 27 C. Samples were analyzed before incubation and every week for 4 weeks for anaerobic plate counts, pH, residual nitrite, Most Probable Number counts, and botulinal toxin. The results revealed that 0.9% sucrose increased the acid production, thus inhibiting the botulinal growth and toxin formation in the products. Lactic acid bacteria and sucrose at 0.4% did not produce enough acid to inhibit toxin formation. Sodium nitrite at 40 ppm and sodium chloride at 1.0% permitted increased growth rate and toxin development of C. botulinum. Addition of 0.9% sucrose and P. acidilactici was necessary to provide antibotulinal properties to breakfast strip products prepared with 40 ppm sodium nitrite and 1.0% sodium chloride.