Controlled atmosphere (CA) storage of horticulture crops involves the holding of such produce in refrigerated storage with a reduction of oxygen and an increase in carbon dioxide. The effect of controlled atmospheres on the keeping quality of Centennial, Jersey, Goldrush, Nemagold, Oklamar, and Porto Rico sweetpotato varieties was studied in the 1963-65 period. Evaluations were made of decay loss, weight and dry matter loss, soluble solids percent, carotene content, taste of raw and baked roots, keeping after storage, and the ability of roots to sprout. In 1963-64, ranges of carbon dioxide from 0 to 15 percent were used in combination with 2 to 16 percent oxygen. Sweetpotato roots stored under atmospheres having an oxygen level below 7 percent or a carbon dioxide level above 10 percent developed a high percent of roots with either an alcoholic flavor or an off-flavor. Sweetpotatoes under an atmosphere of 3 percent carbon dioxide and 7 percent oxygen (3-7) had better quality than check lots as evaluated by low total losses due to decay and weight loss, higher dry matter content and a low dry matter loss, high total soluble solids and a high percent of acceptable tasting roots. The only disadvantage of this CA treatment was a higher loss due to decay upon holding at room temperature for one month after storage. However, this high loss was not significantly different from the open air check. In 1964-65 controlled atmosphere levels of 2 to 7 percent carbon dioxide in combination with 7 to 11 percent oxygen were used. Results similar to those of 1963-64 were obtained in 1964-65. Sweetpotatoes under an atmosphere of 2-7 in a gas generated CA room, had better storage quality as measured by low total losses, low dry matter disappearance, higher total soluble solids and a high percent of acceptable tasting roots compared to the checks. Roots removed from CA in 1964-65 and held at room temperature for one month did not exhibit the high decay found in the 1963-64 season. Decay was slightly higher than the check but not significantly different. The 2-7 atmosphere did not impair sprouting when roots were held at a warm temperature after storage. Sweetpotato roots under a 3-8 atmosphere in a sealed 55 gallon drum were relatively similar to roots held in the 2-7 room atmosphere, but were generally poorer in keeping quality. Sweetpotatoes under atmospheres 7-8 and 3-11 had lower total losses compared to the room air or open check, but not the covered drum check. Roots under these controlled atmospheres were not different from the covered check in dry matter loss and were higher in soluble solids, carotene content and percent acceptable tasting roots than the open check. Roots removed from the 7-8 and 3-11 atmospheres had higher decay losses than the checks after holding at room temperature for one month. The 7-8 and 3-11 atmospheres significantly decreased the ability of roots to sprout at room temperature. There were pronounced varietal responses to controlled atmosphere storage. CA holding had a beneficial effect on the Centennial and Jersey varieties and to a lesser degree on the Porto Rico and Goldrush varieties as evaluated by reduction of total losses, dry matter loss, higher soluble solids levels and a higher percent of acceptable tasting roots. More off-flavor developed in roots of the Nemagold and Oklamar varieties. The Nemagold and to a lesser degree the Oklawar had a higher total loss, dry matter loss, and lower soluble solids than the other varieties and after removal from CA and holding at room temperature the Nemagold variety developed more decay. / Ph. D.

The purpose of this experiment was to determine the value of sulphur dioxide as a dehydrating agent for sweet potatoes.

The purpose of the present study is to determine the effect of cooking on the vitamin A value of "Vita-Yam" candy and cookies.

Ten herbicide treatments were applied to two sites containing high infestation levels of Sweet Resinbush (Euryops subcarnosus sub. Vulgaris, originally known as Euryops multifidus). Granular or pelleted materials were applied prior to monsoonal rainstorms and foliar materials were applied after the rains had promoted foliar growth. The most effective treatment was a 25 pound per acre rate of Pronone 10G granules with an average control of 98.8% one year after application.

A Florida strain of sweet potato whitefly, Bemisia tabaci (Gennadius), was found to have an expanded range which includes several new food crops. To determine why, we examined how it processes plant nutrients. The amino acid and carbohydrate content of phloem sap from poinsettia and pumpkin and of honeydew produced by the Florida strain were analyzed Honeydews produced by a strain from Arizona feeding on both plants were also analyzed Poinsettia phloem sap contained 15 amino acids; 14 of these were in pumpkin phloem sap. Almost all the same amino acids were in the honeydews produced by the two strains on the two hosts. Carbohydrates in phloem sap and honeydew were common transport sugars, like sucrose. Both honeydews contained trahalulose, a disaccharide not previously associated with insects. Both strains processed phloem sap and honeydew from both plants in the same manner, but the Florida strain produced significantly larger quantities of honeydew; it is therefore assumed to process more phloem sap. Since this strain has access to more phloem sap it also has access to more of the amino acids, which are in short supply in the phloem sap of some plants, allowing it to broaden its range.

Although problems associated with the sweet potato whitefly, Bemisia tabaci (Gennadius), are not as dramatic as they were in 1992. they were still significant in 1993. Laboratory research in 1993 focused on defining the cues that result in migratory behavior, specifically host quality. In addition, field studies were conducted to learn more about timing, direction, and distance flown. Our goal is to develop a predictive model that can be used for forecasting whitefly movement. During our behavioral studies, B. tabaci was presented with two cues that lead to disparate behaviors. More than 70% of the whiteflies we tested ended their flights (within three presentations of the cue) when given a choice between settling on a 'host' (550 nm interference filter) and continued flight. Only 6% of the individuals we tested, demonstrated what would be considered to be true migration Both endogenoous and exogenous factors can play an important role in determining when insects will fly. Finally, although the oogenesis-flight syndrome is thought to be a strong component of insect migratory activity, whiteflies do not appear to postpone egg production until after they have engaged in flight. In the field marked whiteflies were also collected in the most distant of these traps. These field results support our hypothesis that most whitefly movement in the fall in the Yuma Valley is in a SW direction (prevailing winds are from the NE). Within a 3 hr time frame whiteflies can travel as far as 2.2 miles from the source field. We examined the effects of female flight distance and eggload. We found significant differences in the eggload of field collected whiteflies versus whiteflies collected in traps at all distances from the source field. There was no relationship between distance flown and eggload. These results may indicate that dispersing individuals are capable of delaying egg laying until a suitable host plant is located

Os produtos com umidade reduzida têm-se evidenciados como proposta alternativa para disponibilizar produtos de origem vegetal caracterizados pelo alto teor de umidade e vida útil curta, proporcionando, assim, um produto diferenciado, estável, com maior tempo de vida útil, além de possibilitar diversificação no consumo e aplicações. Este trabalho teve como objetivo a desidratação de minitomates inteiros do híbrido Sweet Grape, pelo processo de secagem convectiva adiabática e as interferências do pré-tratamento osmótico e adição de antioxidante, além da comparação do produto desidratado e liofilizado. O tratamento osmótico consistiu de cinco combinações de soluções osmóticas compostas por açúcar invertido, sacarose e cloreto de sódio. A desidratação adiabática foi caracterizada por duplo estágio a 80°C/ 2h em seguida a diferentes temperaturas: 50, 60, 70 e 80°C, até atingir umidade do produto de aproximadamente 30%. Foram aplicados antioxidantes e acidulante (ácido ascórbico, metabissulfito de sódio e ácido cítrico), no intuito de minimizar as alterações durante a desidratação. Em seguida, foi realizado um comparativo entre minitomates desidratados e liofilizados, acondicionados em embalagem laminada e mantidos a 5°C por 120 dias. O tratamento osmótico composto por açúcar invertido (60°Brix), sacarose (15%) e NaCl (5%) a 25°C por 50 min foi o processo mais eficaz, que apresentou menor incorporação de sólidos, maior perda de massa e menor atividade de água, associado à aplicação de 750mg.L-1 de ácido ascórbico, 50mg.L-1 de metabissulfito de sódio e 3g.L-1 de ácido cítrico. Os minitomates desidratados em duplo estágio a 80°C/2h e 70°C/11h apresentaram melhor aceitação quando comparados aos liofilizados, visto que a liofilização promoveu redução acentuada da cor e umidade, tornando o produto mais rígido. As características dos produtos desidratados e liofilizados foram mantidas estáveis por um período de 90 dias, aproximadamente, e o tratamento osmótico promoveu maior estabilidade aos produtos durante o armazenamento. / Products with low humidity have been considered an alternative for vegetable products characterized by high humidity content and short shelf life. Thus low-humidity products provide stable with longer shelf life products, enabling diversity for consumption and applications. This study investigated dehydration of whole cherry tomatoes of the Sweet Grape variety by the process of adiabatic convective drying and interference of osmotic pretreatment and antioxidant addition, comparing to dehydrated and lyophilized tomatoes. The treatment consisted of five combinations of osmotic solutions composed by inverted sugar, saccharose and sodium chloride. Adiabatic dehydration was characterized by double stage at 80°C/2 h followed by different temperatures: 50, 60, 70 and 80°C until the product reached moisture of 30%. Antioxidants and acidulants were applied (ascorbic acid, sodium metabisulphite and citric acid) to minimize changes during dehydration. Afterward, we compared dehydrated and lyophilized cherry tomatoes, packed in laminated packaging and kept at 5°C for 120 days. The osmotic treatment with inverted sugar (60° Brix), sucrose (15%) and sodium chloride (5%) at 25°C for 50 min was the most effective process. This process showed lower incorporation of solids, greater weight loss and lower water activity, associated with the application 750 mg.L-1 of ascorbic acid, 50 mg.L-1 of sodium metabisulphite and 3 g.L-1 of citric acid. The cherry tomatoes dehydrated in a double stage at 80°C/2 h and 70°C/11 h showed better acceptance when compared to lyophilized ones as freeze-drying caused greater color and moisture reduction, making the product more rigid. Characteristics of dehydrated and lyophilized products were kept stable for roughly 90 days and the osmotic treatment on the products promoted greater stability during storage.

O tomate é um produto hortícola de importância comercial para o Brasil e seu consumo se dá tanto na forma in natura quanto de produtos processados. O Sweet Grape, híbrido de mini tomate de sabor mais adocicado, pode ser consumido como acompanhamento, tira-gosto ou in natura. No que tange aos tomates in natura, as principais dificuldades de comercialização estão relacionadas às perdas pós-colheita e ao excedente produtivo. Devido ao fato de ser altamente perecível, o processo de desidratação vem sendo uma grande alternativa ao fruto que não apresenta padrões de comercialização in natura e ao excedente produtivo, no entanto pouco se estudou sobre o processamento na variedade híbrida Sweet Grape. O processamento consistiu na desidratação em solução osmótica, seguido de secagem em secador convectivo adiabático. Diante disso, o presente trabalho objetivou estudar técnica de secagem em duas variedades de tomate, Italiano e Sweet Grape, por meio de análises de composição centesimal (umidade, cinzas, lipídios, proteínas, fibras e carboidratos), mineral, antioxidantes (fenólicos, luteína, betacaroteno, licopeno e ácido ascórbico) e sensorial dos tomates in natura e dos produtos desidratados. Na composição centesimal, o processamento realizado no Sweet Grape preservou melhor os parâmetros, comparado ao Italiano. Com relação aos minerais, o processamento teve mesma influência para a maioria deles, independentemente da variedade. Para os fenólicos, o processamento concentrou o teor de forma significativa, em ambas as variedades. Para os carotenoides, o processamento reduziu de forma significativa os teores de luteína e betacaroteno e de forma não significativa o licopeno, em ambas as variedades. Para o ácido ascórbico observou-se diminuição significativa com o processamento em ambas as variedades. A análise sensorial revelou que o Sweet Grape desidratado teve boa aceitação dos consumidores. Os resultados permitem concluir que a desidratação manteve a qualidade nutricional quando realizada no tomate Sweet Grape / The tomato is a vegetable of commercial importance to Brazil and its consumption occurs both in natura as processed products. The Sweet Grape, hybrid of mini tomato, can be consumed as a appetizer or in natura. For tomatoes in natura, the main market difficulties are related to post-harvest losses and the over production. Because of its high perishability, the dehydration process has been an alternative to fruit that has no commercial standards in natura and over production, however little has been studied about the processing of Sweet Grape. The processing consisted to osmotic dehydration in solution, followed by drying under adiabatic convective dryer. Thus, the present study investigated drying technique for two varieties of tomato, Italian and Sweet Grape, by chemical composition analysis (moisture, ash, fat, protein, fiber and carbohydrates), mineral, antioxidant (phenolic, lutein, beta carotene, lycopene and ascorbic acid) and sensory of fresh and dehydrated tomatoes. For the chemical composition, the processing performed in the Sweet Grape preserved better parameters compared to Italian. With regard to minerals, processing had the same influence for most of varieties. For phenolic, processing concentrated to significantly content in both varieties, too. For carotenoids, processing has significantly reduced the levels of lutein and beta-carotene and lycopene not significantly, in both varieties. For ascorbic acid was observed a significant reduction in processing in both varieties. Sensory analysis revealed that the Sweet Grape dehydrated had good consumer acceptance. The results suggest that dehydration kept the nutritional quality when performed in tomato Sweet Grape

O tomate é um produto hortícola de importância comercial para o Brasil e seu consumo se dá tanto na forma in natura quanto de produtos processados. O Sweet Grape, híbrido de mini tomate de sabor mais adocicado, pode ser consumido como acompanhamento, tira-gosto ou in natura. No que tange aos tomates in natura, as principais dificuldades de comercialização estão relacionadas às perdas pós-colheita e ao excedente produtivo. Devido ao fato de ser altamente perecível, o processo de desidratação vem sendo uma grande alternativa ao fruto que não apresenta padrões de comercialização in natura e ao excedente produtivo, no entanto pouco se estudou sobre o processamento na variedade híbrida Sweet Grape. O processamento consistiu na desidratação em solução osmótica, seguido de secagem em secador convectivo adiabático. Diante disso, o presente trabalho objetivou estudar técnica de secagem em duas variedades de tomate, Italiano e Sweet Grape, por meio de análises de composição centesimal (umidade, cinzas, lipídios, proteínas, fibras e carboidratos), mineral, antioxidantes (fenólicos, luteína, betacaroteno, licopeno e ácido ascórbico) e sensorial dos tomates in natura e dos produtos desidratados. Na composição centesimal, o processamento realizado no Sweet Grape preservou melhor os parâmetros, comparado ao Italiano. Com relação aos minerais, o processamento teve mesma influência para a maioria deles, independentemente da variedade. Para os fenólicos, o processamento concentrou o teor de forma significativa, em ambas as variedades. Para os carotenoides, o processamento reduziu de forma significativa os teores de luteína e betacaroteno e de forma não significativa o licopeno, em ambas as variedades. Para o ácido ascórbico observou-se diminuição significativa com o processamento em ambas as variedades. A análise sensorial revelou que o Sweet Grape desidratado teve boa aceitação dos consumidores. Os resultados permitem concluir que a desidratação manteve a qualidade nutricional quando realizada no tomate Sweet Grape / The tomato is a vegetable of commercial importance to Brazil and its consumption occurs both in natura as processed products. The Sweet Grape, hybrid of mini tomato, can be consumed as a appetizer or in natura. For tomatoes in natura, the main market difficulties are related to post-harvest losses and the over production. Because of its high perishability, the dehydration process has been an alternative to fruit that has no commercial standards in natura and over production, however little has been studied about the processing of Sweet Grape. The processing consisted to osmotic dehydration in solution, followed by drying under adiabatic convective dryer. Thus, the present study investigated drying technique for two varieties of tomato, Italian and Sweet Grape, by chemical composition analysis (moisture, ash, fat, protein, fiber and carbohydrates), mineral, antioxidant (phenolic, lutein, beta carotene, lycopene and ascorbic acid) and sensory of fresh and dehydrated tomatoes. For the chemical composition, the processing performed in the Sweet Grape preserved better parameters compared to Italian. With regard to minerals, processing had the same influence for most of varieties. For phenolic, processing concentrated to significantly content in both varieties, too. For carotenoids, processing has significantly reduced the levels of lutein and beta-carotene and lycopene not significantly, in both varieties. For ascorbic acid was observed a significant reduction in processing in both varieties. Sensory analysis revealed that the Sweet Grape dehydrated had good consumer acceptance. The results suggest that dehydration kept the nutritional quality when performed in tomato Sweet Grape

Detta är en studie om föräldrars tankar om maten som serveras barnen i förskolan samt vilka åsikter de har om förekomsten av sötsaker och sötade produkter. Data har samlats in genom kvalitativa intervjuer med sex föräldrar till barn från två olika förskolor i en kommun. Tre föräldrar på varje förskola fick svara på frågor om deras tankar om maten på förskolan och vad de har för inställning till att det serveras sötsaker på förskolan.           Flera undersökningar visar att socker inte är bra ur hälsosynpunkt. Sötsaker är en bidragande orsak till flera ohälsosamma tillstånd och sjukdomar. De flesta av föräldrarna var eniga om att det var bra att erbjudandet av sötsaker i förskolan minskat. De tyckte även att det är bra att söta produkter såsom soppor, kräm och yoghurt bytts ut mot nyttigare alternativ. Det var däremot ingen av de intervjuade föräldrarna som såg det som något problem med att barnen fick sötsaker i form av glass eller liknande någon enstaka gång vid speciella tillfällen.           Då förskolebarn äter flera av sina måltider i förskolan finns det också goda förutsättningar att ge barnen goda grunder för att äta hälsosam mat. På båda förskolorna som undersökningen genomfördes på var det bra variation på maträtter. Man serverade bland annat vegetarisk mat en dag i veckan och på den ena förskolan fick barnen många grönskaskalternativ varje dag.           Utifrån resultatet som framkommit i denna undersökning kan man fundera på om det skulle vara en god idé att bjuda in kökspersonal oftare till föräldramöten. Det skulle ge föräldrar möjlighet att få information och ge sina synpunkter direkt till berörda personer. Detta skulle kunna ge föräldrarna en större inblick i maten som serveras för barnen. / This study is about parents thoughts about the food that children are served and their opinions about sweets and sweet products in preschool. Data was collected by qualitative interviews with six parents in two different preschools in one commune. Three parents from each preschool were asked about their thoughts of the food and what they are thinking about offering children sweets and sweetened products at the preschool.           Several studies and researches have shown that consuming sugar is not good from a health perspective. Sweets contributes to several unhealthy conditions and diseases such as obesity. Most of the parents liked the fact that the offering of sweets in preschool has reduced. They also liked that sweet products such as sweet soups, cream and yoghurt has been replaced by healthier alternatives. However, they all thought that it was okay that the children were given sweet treats such as ice cream on special occasions.           Since preschool-children eat several of their meals in preschool there are good conditions to provide the children healthy eating habits. In both preschools where I did my study they had great variation in the meals. Once a week they were served vegetarian food and one of the preschools have many varieties of vegetables every day.           Looking at the result from this study, one can consider inviting the cooking staff to parent-meetings. That would give the parents an opportunity to get information and to give their opinions to the persons concerned. This may give parents a greater insight into the food served to the children