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When available, wet pack peaches are produced by repackaging sliced and/or diced canned clingstone peaches into a 5-ounce MRE pouch, followed by a thermal process. In this study, wet pack diced peaches were processed in 5-ounce pouches using canned, fresh, and frozen peaches as the raw material. Calcium chloride was added at 0.0 or 0.5% (w/w) to the pouches. The pouches were then stored at 37°C for six months or 50°C for six weeks. The peaches were evaluated for texture, drained weight, pH, brix and sensory evaluations.The canned peaches were not significantly different from wet pack peaches processed using frozen and fresh peaches for overall liking when stored at 37°C for six months. Based on the inability of panelists to differentiate between peach types for overall liking, this study suggests that producers should continue to use canned clingstone peaches as the peach source for wet pack peaches.When calcium chloride was applied to wet pack peaches before thermal processing at 0.5% w/w, a significant increase was seen in the firmness of wet pack peaches after processing. Peaches treated with calcium chloride did not lose firmness as quickly when stored at 50°C for six weeks, but showed no difference in firmness loss rates when stored at 37°C for six months. Sensory analysis of the samples stored at 37°C for six months showed an improvement in firmness scores but a drastic decline in overall acceptance due to the impact of flavor scores.viMultiple levels of calcium chloride showed increased firming effects as the percentage of calcium chloride increased, with negative effects on flavor as the percentage increased. Flavor was not significantly affected by calcium chloride at 0.125% in sensory analysis. This study concludes that to optimize flavor and firmness of wet pack peaches, calcium chloride should only be added at a level up to 0.125%(w/w) that will result in a final pH ≥3.85.

The growth and survival of the psychrotroph Penicillium spinulosum in paperboard was studied along with the wicking characteristics of ultra-pasteurized milk to understand sporadic fungal contamination of ultra-pasteurized, extended shelf life milk products. Previous research has indicated paperboard packaging as a potential source for the fungal contamination. Migration from paperboard to ultra-pasteurized skim milk during a 60-day shelf life, was investigated by inoculating condia (spores) into sterilized paperboard squares (57.2 by 57.2 mm) made from ultra-pasteurized milk cartons. Test-squares were sealed on three sides and inoculated at 3.2, 6.4, 9.5 and 12.7 mm from the uncoated (unskived) edge. The surrounding milk was tested for the presence of the fungus. Penicillium spinulosum was detected in 84% of samples at 3.2, 72% at 6.4, 50% at 9.5, and 28% at 12.7 mm from the uncoated edge. Survival in paperboard was investigated in sealed paperboard test-squares incubated in ultra-pasteurized skim milk at 7°C every 10 days up to 60 days. Penicillium spinulosum survived in the interior of paperboard for the entire incubation period. Survival was also measured on all test-squares for which P. spinulosum was not detected in the surrounding milk in the migration study. Penicillium spinulosum was detected in 94.4% of all negative samples. The wicking characteristics of ultra-pasteurized skim and whole milk were measured in four boards from gable-top cartons for ultra-pasteurized milk products. Test-squares were sealed on 3 sides and incubated in ultra-pasteurized skim or whole milk at 7°C. Wicking distances were measured every 10 days up to 60 days. A significant interaction was seen between the types of paperboard and milk. It is most likely that P. spinulosum at all inoculation distances had access to milk as a source of nutrition by day 40 in the migration study. / Master of Science

Farmers are limited in the amount of specialty crops they can plant, harvest and market without adequate cooling to preserve commodities before sale. A cooler available at a farm would allow the farmer to harvest his produce earlier and take it to market at a later time. Cooling available on the farm will help a farmer to harvest commodities during peak harvest times and store it for future sale at multiple farmers markets or over a period of a week or more at a farm market. A cooler will give a farmer more logistical options. An indirect-direct evaporative pad cooling can provide cooling with high humidity which is sufficient to prolong shelf life. A cool room with window air conditioning (AC) was modified by adding indirect-direct evaporative cooling. The cool room was used for comparative study of produce shelf life under AC (with CoolBot), indirect-direct evaporative cooling (EC), residential AC (RES), and farm building (FB) storage. Results showed that FB had a lower shelf life because of non-conditioned space. RES was a table in an office building with a temperature of about 22°C. For produce with medium temperature requirements such as tomato, cucumber, and green pepper the shelf life was prolonged more in the cooler room. Strawberry and blueberry had a much longer shelf life in a cooler. The shelf life of the blueberry stored at Cooler AC was longer about two and a half fold longer than Cooler EC and RES, and five and half fold longer than FB. The shelf life of the strawberry in Cooler AC was longer one-fold than Cooler EC, two and a half fold longer than RES, and five-fold longer than FB. The shelf life of green pepper stored in Cooler AC was longer fivefold than Cooler EC and nine and a half fold longer than RES and FB. The shelf life of cucumber stored at Cooler AC was longer two fold than Cooler EC and 3.3-fold longer than RES and four fold longer than FB. The shelf life of tomato stored at Cooler AC was longer 1.25-fold than Cooler EC, 1.75 fold longer than RES and two and a half fold longer than FB. Generally stored fruits and vegetables in Cooler AC was maintained quality with minimal weight loss that allows a farmer to store their produce while maintaining shelf life. Cooler EC can be used to store produce for a shorter time with higher weight loss. Finally, FB had a shorter shelf life due to the non-conditioned space.

Shelf-life and transplantation success of sodded and sprigged turfgrasses are negatively affected by disruptive harvest techniques and post-harvest handling/storage conditions. Air and light are limited inside of stacked pallets of sod or masses of sprigs/plugs, which triggers multiple processes that may lead to poor transplant success. Current research looks at the effects of several commercially available turfgrass products and cultural practices on post-harvest bermudagrass storage, its grow-in after transplantation, and harvested area recovery. Ensilation and internal heating sometimes observed in stored, full-sized pallets of sod were difficult to simulate in small-size sod masses. When storage environment and post-harvest conditions were controlled, refrigeration of stored bermudagrass slowed establishment, which is contrary to common knowledge and industry practice. Fluxapyroxad + pyraclostrobin fungicide positively affected turfgrass grow-in during field and greenhouse experiments, and in some instances hastened growth and recovery of bermudagrass.

Orientador: Salvador Massaguer Roig / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T11:20:00Z (GMT). No. of bitstreams: 1 Busani_SilviaFatimaBorges_D.PDF: 12953590 bytes, checksum: f4928b1a7cba5073da7384ea057dda79 (MD5) Previous issue date: 2005 / Doutorado / Doutor em Tecnologia de Alimentos

Thesis (MSc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: Grape quality is important for the producer, exporter and the consumer. Consumers judge table grapes according to their size, colour, taste and shelf life. The consumer’s prerequisites will influence the producer. Therefore, it is essential to know how the table grape berry develops so that it can be manipulated, favouring the postharvest quality and shelf life. This study was performed on Prime and Crimson Seedless, both grafted onto Ramsey, in the Paarl district of South Africa. The aim of this study was to describe and quantify table grape berry development and compositional changes taking place throughout growth and ripening. The effect of sugar:acid ratio on postharvest shelf life was also evaluated. To evaluate whether berry size influenced the measured development parameters, three berry sizes were induced for both cultivars by using plant bioregulators such as gibberellic acid (GA3) and forchlorfenuron – synthetic cytokinin (CPPU) or girdling. The following sizes were obtained for Prime: (i) small berries (<20 mm) with no treatment, which acted as the control; (ii) medium berries (20-24 mm) obtained by 15 ppm GA3 application at 8 mm berry size; (iii) large berries (>24 mm) obtained by combination of 15 ppm GA3 and 1 ppm CPPU application at 8 mm berry size. Crimson Seedless berry sizes were as follows: (i) small berries (<18 mm) with no treatment, which acted as the control; (ii) medium berries (18-22 mm) treated with 10 ppm GA3 at 7 mm berry size; (iii) large berries (>22 mm) treated with 10 ppm GA3 and vines were girdled at 7 mm berry size. To evaluate the effect of sugar:acid ratio on postharvest shelf life, grapes were stored for five weeks at -0.5 ˚C and another week at 7.5˚C. The bunches were evaluated for loose berries, browning, soft tissue breakdown, decay and berry split. The following components were analysed for both cultivars to determine changes in berry composition throughout the season: berry fresh weight, total soluble solids (TSS), glucose, fructose, titratable acidity (TA), tartaric acid, malic acid, abscisic acid (ABA) and total phenols. Total and individual anthocyanins were analysed for Crimson Seedless. Differences were obtained for the three berry sizes for both cultivars. Véraison, representing the start of ripening, started at the same time in successive seasons: 21 days after pea size berry (5 mm berry diameter) for Prime and 28 days after pea size berry (5 mm berry diameter) for Crimson Seedless. A lag stage was not observed, at seven day sampling intervals, for either of the cultivars. Components such as TSS, glucose, fructose and TA content per berry were influenced by berry size in either one or in both seasons for both cultivars. Significant changes in component concentration were detected at the start of, or around véraison. Sugar concentrations (TSS) already started to increase for both cultivars before the start of véraison. At véraison, concentrations of glucose, fructose and ABA increased while concentrations of TA, tartaric acid, malic acid and total phenols decreased. Total anthocyanins in Crimson Seedless started to increase one week after véraison commenced. The main anthocyanin found in Crimson Seedless was peonidin-3-glucoside. During ripening a 1:1 glucose:fructose ratio was detected in both cultivars. Prime tartaric:malic acid ratio was lower than Crimson Seedless tartaric:malic acid ratio in both seasons. Tartaric acid was the main organic acid found in Prime, while malic acid was the main organic acid found in Crimson Seedless. No significant differences were found in the postharvest defects between the different berry sizes. However, tendencies for differences were observed which led to the assumption that medium size berries were more prone to loose berries in both cultivars. Large berries showed a higher percentage berry split for both cultivars. Crimson Seedless second harvest date took place 24 hours after rainfall which could have very likely led to the higher percentages berry defects compared to the first season. Greater berry decay was found with later harvest dates for both cultivars. No significant differences were found for the TSS:TA ratio between the three berry sizes for both cultivars. Postharvest defects were therefore found not only to be influenced by TSS:TA ratio but rather by harvest date and packing procedures. Environmental conditions prior to harvest also had an impact on postharvest shelf life. / AFRIKAANSE OPSOMMING: Druif kwaliteit is belangrik vir die produsent, uitvoerder en verbruiker. Tafeldruiwe word gekeur deur die verbruiker volgens grootte, kleur, smaak en raklewe. Die verbruiker se voorkeure sal dus die produsent beïnvloed. Daarom is dit belangrik om te weet hoe tafeldruiwe ontwikkel ten einde korrelsamestelling te manipuleer om na-oes kwaliteit en raklewe te kan bevoordeel. Hierdie studie is uitgevoer op Prime en Crimson Seedless, beide geënt op Ramsey, in die Paarl distrik van Suid Afrika. Die doel van die studie is om vas te stel hoe korrelsamestelling gedurende groei en rypwording verander. Die effek van suiker:suurverhouding op na-oes raklewe is ook geëvalueer. Om te kan meet of korrel grootte die gemete parameter beïnvloed is drie korrelgroottes verkry vir albei kultivars deur die gebruik van plant bioreguleerders, te wete gibbereliensuur (GA3) en sintetiese sitokiniene (CPPU), of ringelering. Die volgende korrelgroottes is verkry vir Prime: (i) klein korrels (<20 mm) d.m.v. geen behandeling, geklassifiseerd as kontrole; (ii) medium korrels (20-24 mm) d.m.v. ‘n 15 dpm GA3 behandeling by 8 mm korrelgrootte; (iii) groot korrels (>24 mm) d.m.v. ‘n kombinasie van 15 dpm GA3 en 1 dpm CPPU by 8 mm korrelgrootte. Crimson Seedless korrelgroottes was soos volg: (i) klein korrels (<18 mm) d.m.v. geen behandeling, wat as kontrole gedien het; (ii) medium korrels (18-22 mm) d.m.v. ‘n 10 dpm GA3 behandeling by 7 mm korrelgrootte; (iii) groot korrels (>22 mm) d.m.v. ‘n 10 dpm GA3 behandeling en gelyktydige ringelering by 7 mm korrelgrootte. Om die effek van suiker:suur verhouding op na-oes houvermoë te kon evalueer was druiwe gestoor vir vyf weke by -0.5˚C en ‘n verdere week by 7˚C. Die trosse is geëvalueer vir loskorrels, verbruining, sagte weefsel afbreek, verval en korrelbars. Die volgende komponente is geanaliseer vir albei kultivars om veranderinge in korrelsamestelling gedurende die seisoen te bepaal: vars korrelgewig, totale oplosbare vaste stowwe (suikerinhoud), glukose, fruktose, titreerbare sure, wynsteensuur, appelsuur, absisiensuur en totale fenole. Die totale en individuele antosianiene is ook vir Crimson Seedless gemeet. Beduidende verskille tussen die drie korrelgroottes vir albei kultivars is verkry. Deurslaan, naamlik die begin van rypwording, het op dieselfde dag in opeenvolgende seisoene plaasgevind: 21 dae na ertjiekorrel grootte (5 mm korrel deursnee) vir Prime en 28 dae na ertjiekorrel grootte (5 mm korrel deursnee) vir Crimson Seedless. In teenstelling met die tipiese korrel ontwikkelingspatroon is ‘n rusfase nie waargeneem by beide kultivars nie. Komponente soos suikerinhoud, glukose, fruktose en titreerbare suur inhoud per korrel is deur korrelgrootte beïnvloed in een of albei seisoene vir beide kultivars. Suiker konsentrasie van albei kultivars het reeds voor deurslaan begin toeneem. By deurslaan het die konsentrasies van glukose, fruktose en absisiensuur inhoud toegeneem, terwyl die konsentraies van titreerbare sure, wynsteensuur, appelsuur en totale fenole gedaal het. Totale antosianiene in Crimson Seedless het ‘n week na deurslaan begin toeneem. Die hoof antosianien in Crimson Seedless is peonidien-3-glukosied. Gedurende rypwording was daar ‘n 1:1 glukose:fruktose verhouding gevind vir beide kultivars. In terme van sure is Prime se wynsteensuur:appelsuur verhouding laer as in Crimson Seedless vir albei seisoene. Wynsteensuur is die hoof organiese suur in Prime terwyl appelsuur die hoof organiese suur in Crimson Seedless is. Geen betekenisvolle verskille vir na-oes houvermoë tussen korrelgroottes is waargeneem vir beide kultivars nie. Daar was egter tendense wat aanleiding gegee het in die aanname dat medium grootte korrels geneig is tot loskorrels in albei kultivars. Groot korrels het ‘n hoër korrelbars persentasie getoon vir beide kultivars. Crimson Seedless se tweede oes het plaasgevind 24 uur na reënval, wat aanleiding gegee het tot hoër persentasies korrelbederf. Hoër persentasie korrelbederf was ook gevind met later oesdatums. Geen beduidende verskille is gevind vir suiker:suur verhouding tussen die drie korrelgroottes vir beide kultivars nie. Dus word na-oes houvermoë nie net deur suiker:suur verhouding beïnvloed nie, maar ook deur oestyd en verpakkingsprodsedures. Omgewingsomstandighede voor oes kan ook na-oes houvermoë beïnvloed.

The aluminum electrolytic capacitor is used extensively in the electric utility industry. A factor limiting the storage of spare capacitors is the integrity of the aluminum oxide dielectric, which over time breaks down contributing to a shelf life currently estimated at one nuclear power electric generating station to be approximately five years. This project examined the electrical characteristics of naturally aged capacitors of several different styles to determine if design parameters were still within limits. Additionally, the effectiveness of a technique known as “Reforming” was examined to determine its impact on those characteristics.

Master of Science / Food Science Institute / Delores Chambers / The rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products. Gluten is a protein that provides structure to breads, cakes, cookies, and other wheat-flour based baked goods. When flour and water are combined and mixed, the proteins glutenin and gliaden present in wheat combine and a network of gluten is formed. In addition to providing structure and elasticity to dough, it also traps air within the matrix and allows baked goods to rise and maintain desirable characteristics such as an open and airy crumb structure and chewiness of bread products. Removing gluten from a baked good formulation affects the finished product in many ways. This review examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked goods. Quality parameters that are most greatly affected by the exclusion of gluten in baked goods include specific volume (a measure of the amount of air incorporated into the finished product), height, spread ratio (the ratio of diameter to thickness in cookies and like products), color, and hardness. Gluten-free baked goods are recognized to be denser, shorter in height, have a larger spread, have a different color, and be harder in texture than traditional wheat-based baked goods. Various gluten-free ingredients have been studied for their use in producing a finished product that exhibits quality parameters similar to wheat-based baked goods. These include rice, potato, tapioca, corn, and sorghum; pseudocereals such as buckwheat, amaranth, and quinoa; legumes; nuts; and waste from fruit and vegetable processing. The inclusion of additives such as hydrocolloids, protein concentrates, emulsifiers, and acidic ingredients are extensively utilized and studied in gluten-free baked good applications. Gluten-free baked goods commonly have a reduced shelf life as compared to wheat-based products. The weak association of water with the starches present in gluten-free baked goods allows moisture to migrate to the outside of the product and rapidly escape. Shelf life studies are also included in much of the research and are summarized in this review. Because consumers desire gluten-free products that taste like the gluten-containing products they replace, many studies pertaining to gluten-free ingredient research include sensory analysis. Some studies include a wheat-based product as a control, while others use only gluten-free formulations in the research. Future research using better sensory methods are needed in this product category. Food manufacturers who wish to compete in the still growing gluten-free market have many ingredient resources available to them to produce high quality gluten-free baked goods. Through research conducted on alternative flours, starches, hydrocolloids, emulsifiers, and other ingredients, gluten-free consumers can enjoy baked goods that exhibit the same desirable qualities as traditional wheat-flour based products.

Master of Science - Molecular and Cell Biology / The bacterial contamination profile of a typical commercial yeast factory was assessed by three replicate microbiological surveys. In order to detect low-level contamination in samples, this study made use of a preliminary incubation technique (24h at 37°C), which boosted bacterial counts for the identification of sources of contamination. Numbers of bacteria were quantified by standard pour- and spread-plate techniques and various selective media. Raw materials were negligible in contributing to the bacterial contamination of commercial yeast, with the exception of soda ash, used to control the pH of fermentations, which contained 2 log CFU/ ml Enterococcus and aerobic bacteria. It was found that the scale up of seed yeast biomass was the primary site for contamination with Enterococcus, which progressively increased in number as the product passed down the production line. Coliforms were present at low levels, with significant increases (P < 0.05) observed during the storage of yeast cream; extrusion of compressed yeast; and packaging of dry yeast. The environment surrounding the compressed yeast production line was identified as a potential source of airborne contamination. Although Salmonella spp. and S. aureus were not detected, L. monocytogenes was isolated from compressed and dry yeast products. In addition, Bacillus spp. commonly associated with the rope-spoilage of bread, were isolated from 67% of all dry yeast product samples. Shelf-life investigations, showed that cream and compressed yeast samples were spoiled with lengthened storage periods, and especially at higher temperatures (>10°C), whilst vacuum-packaged dry yeast remained bacteriologically stable. During shelf-life studies, isolates from spoiled cream and compressed yeast samples were predominantly Lactobacillus (up to 78%), while populations of Enterococcaceae predominated in vacuum-packaged dry yeast samples (up to 68%). The use of stainless steel surfaces, attached to processing equipment used in the manufacturing of Baker’s compressed yeast, in conjunction with SEM illustrated the accumulation of yeast and bacterial cells with early stages of biofilm formation, with time. Where populations of Gram-positive members of the lactic acid bacteria family, Lactobacillus and Enterococcaceae, were isolated in the highest proportion from processing equipment surfaces used in the manufacturing of Baker’s compressed yeast (81-100%).