Examination of the quality of spinach leaves using hyperspectral imaging

The present research is focused on the application of hyperspectral images for the supervision of quality deterioration in ready to use leafy spinach during storage (Spinacia oleracea). Two sets of samples of packed leafy spinach were considered: (a) a first set of samples was stored at 20 °C (E-20) in order to accelerate the degradation process, and these samples were measured the day of reception in the laboratory and after 2 days of storage; (b) a second set of samples was kept at 10 °C (E-10), and the measurements were taken throughout storage, beginning the day of reception and repeating the acquisition of Images 3, 6 and 9 days later. Twenty leaves per test were analyzed. Hyperspectral images were acquired with a push-broom CCD camera equipped with a spectrograph VNIR (400–1000 nm). Calibration set of spectra was extracted from E-20 samples, containing three classes of degradation: class A (optimal quality), class B and class C (maximum deterioration). Reference average spectra were defined for each class. Three models, computed on the calibration set, with a decreasing degree of complexity were compared, according to their ability for segregating leaves at different quality stages (fresh, with incipient and non-visible symptoms of degradation, and degraded): spectral angle mapper distance (SAM), partial least squares discriminant analysis models (PLS-DA), and a non linear index (Leafy Vegetable Evolution, LEVE) combining five wavelengths were included among the previously selected by CovSel procedure. In sets E-10 and E-20, artificial images of the membership degree according to the distance of each pixel to the reference classes, were computed assigning each pixel to the closest reference class. The three methods were able to show the degradation of the leaves with storage time.

Analysis and Potential of Use of Biomass Energy in Canary Islands, Spain

Biomass has always been associated with the development of the population in the Canary Islands as the first source of elemental energy that was in the archipelago and the main cause of deforestation of forests, which over the years has been replaced by forest fossil fuels. The Canary Islands store a large amount of energy in the form of biomass. This may be important on a small scale for the design of small power plants with similar fuels from agricultural activities, and these plants could supply rural areas that could have self-sufficiency energy. The problem with the Canary Islands for a boost in this achievement is to ensure the supply to the consumer centers or power plants for greater efficiency that must operate continuously, allowing them to have a resource with regularity, quality and at an acceptable cost. In the Canary Islands converge also a unique topography with a very rugged terrain that makes it greater difficult to use and significantly more expensive. In this work all these aspects are studied, giving conclusions, action paths and theoretical potentials.

Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelta wheat

A protocol of selection, training and validation of the members of the panel for bread sensory analysis is proposed to assess the influence of wheat cultivar on the sensory quality of bread. Three cultivars of bread wheat and two cultivars of spelt wheat organically-grown under the same edaphoclimatic conditions were milled and baked using the same milling and baking procedure. Through the use of triangle tests, differences were identified between the five breads. Significant differences were found between the spelt breads and those made with bread wheat for the attributes ?crumb cell homogeneity? and ?crumb elasticity?. Significant differences were also found for the odor and flavor attributes, with the bread made with ?Espelta Navarra? being the most complex, from a sensory point of view. Based on the results of this study, we propose that sensory properties should be considered as breeding criteria for future work on genetic improvement.

Influence of castration on growth performance and carcass and meat quality of heavy female pigs

The main objetive of this Doctoral Thesis was to study the influence of female castration and pig sex on growth performance and carcass and meat quality of white pigs slaughtered at different final weights. Three experiments (Exp.) were conducted. In Exp. 1, a total of 200 (Landrace * Large White dam x Pietrain * Large White sire) gilts of 50 ± 3 days of age (23.3 ± 1.47 kg BW) was used to investigate the effects of castration (intact females, IF vs. castrated feamles, CF) and slaughter weight (106 vs. 122 kg BW) on productive performance and carcass and meat quality. There were four experimental treatments arranged as a 2 x 2 factorial and 5 replicates of 10 pigs each per treatment. Half of the gilts were ovariectomized at 58 d of age (8 days after the beginning of the trial; 29.8 ± 1.64 kg BW) whereas the other half remained intact. Meat samples were taken at m. Longissimus thoracis at the level of the last rib and subcutaneous fat samples were taken at the tail insertion. For the entire experiment period, CF had higher BW gain (P<0.05) and backfat and m. Gluteus medius (GM) fat thickness (P<0.001) than IF. However, IF had higher loin and trimmed primal cut yields (P<0.05) than CF. Meat quality was similar for IF and CF but the proportion of linoleic acid in subcutaneous fat was higher (P<0.001) for IF. Pigs slaughtered at 122 kg BW had higher (P<0.001) feed intake and poorer feed efficiency than pigs slaughtered at 106 kg BW. An increase in slaughter weight (SW) improved (P<0.001) carcass yield but decreased (P<0.05) trimmed primal cut yield. Meat from females slaughtered at the heavier BW was redder (a*; P<0.001) and had more (P<0.01) intramuscular fat and less thawing (P<0.05) and cooking (P<0.10) loss than meat from females slaughtered at the lighter BW. Also, females slaughtered at 122 kg BW had less (P<0.01) linoleic acid content in the subcutaneous fat than pigs slaughtered at 106 kg BW. Castration of gilts and slaughtering at heavier BW might be useful practices for the production of heavy pigs destined to the dry cured industry in which a certain amount of fat in the carcass is required. In contrast, when the carcasses are destined to fresh meat production, IF slaughtered at 106 kg BW are a more efficient alternative. In Exp. 2, crossbred pigs (n=240) from Pietrain*Large White sires mated to Landrace*Large White dams with an average of 100 d of age (60.5 ± 2.3 kg) were used to investigate the effects of gender and slaughter weight (SW) on growth performance and carcass and meat quality characteristics. There were 6 treatments arranged factorially with 3 genders (IF vs. CF vs.castrated males, CM) and 2 SW (114 vs. 122 kg BW). Each of the 6 combinations of treatments was replicated 4 times and the experimental unit was a pen with 10 pigs. Castrated males and CF ate more feed, grew faster and had more carcass backfat depth and fat thickness at the GM muscle, but lower loin yield than IF (P<0.05). In addition, CF and CM had more intramuscular fat (P<0.05) and less linoleic acid content in the subcutaneous fat (P<0.01) than IF. Pigs slaughtered at 122 kg BW had lower ADG (P<0.05), poor gain-to-feed ratio (P<0.05), and more GM fat than pigs slaughtered at 114 kg BW (P < 0.05). It is concluded that CF and CM had similar productive performance and meat quality characteristics when slaughtered at the same age, and that the castration of females improved daily gains and increased weight and fat content of primal cuts with respect to IF. Therefore, castration of females is recommended in pigs destined to the dry-cured industry because of the beneficial effects on the quality of the primal cuts. In Exp. 3, the effects of gender and castration of females (IF vs. CF vs. CM) on performance and carcass and meat quality were studied in crossbred pigs (Landrace x Large White dams x Duroc sires) slaughtered at 119.2 (trial 1) or 131.6 (trial 2) kg BW. Intact females had better feed conversion and less carcass fat than CF and CM. Trimmed shoulder yield was higher for CM than for CF with IF being intermediate. Primal cut yield and meat quality, however were similar for all treatments. Proportion of linoleic acid in backfat was lower for CF than for IF or CM, and the differences were significant in pigs slaughtered witn 131.6 kg BW. The higher fat content and the fatty acid profile favour the use of CF and CM over IF for the production of heavy pigs destined to the dry-cured industry.