The vaccination-challenge trial: the gold standard test to evaluate the protective efficacy of infectious coryza vaccines

Infectious coryza is an upper respiratory tract disease of chickens with the major impact occurring in multi-age flocks. We investigated the relationship between the level of antibodies, as detected by a haemagglutination-inhibition (HI) assay, in infectious coryza-vaccinated chickens and the protection against challenge in those chickens. In one experiment, chickens given a single dose of either of two infectious coryza vaccines lacked a detectable HI response to vaccination but showed significant levels of protection 11 weeks after vaccination. In contrast, in chickens given two doses of an infectious coryza vaccine and challenged 3 weeks after the second vaccine dose, there was a strong serological response with 36/40 birds having a HI titre of 1/20 or greater. In this trial there was an apparent relationship between titre and subsequent protection, with none of the 32 chickens with a titre of 1/40 or 1/80 showing any clinical signs and only one of the same group yielding the challenge organism on culture. In contrast, three of the four vaccinated chickens with a HI titre less than 1/5 developed the typical clinical signs of coryza and yielded the challenge organism on culture. Overall, our results suggest that HI titres cannot be regarded as a definitive predictor of vaccine efficacy. We suggest that the vaccination-challenge trial is the gold standard for the evaluation of the immune response to infectious coryza vaccines.

Honey Gold Mango

To improve the yield of Honey Gold mango through nutrition, pruning and growth regulators.

Vapour heat treatment of honey gold mango

Vapour heat treatment of honey gold mango for access to the Japanese market.

Improving fruit quality and profitability of 'Honey Gold' mango

Honey Gold mango is a new Australian variety owned by a Queensland company, and in high demand because of very good flavour and appearance. It develops under skin browning (USB) when grown in hot areas. It appears after packing and the fruit need to be re-sorted at the markets to remove affected fruit. Production and postharvest treatments will be developed to reduce USB and increase profitability. Other production and harvest factors causing quality loss will be also be identified through a commercial downgrade analysis program in the packhouse. Grower training will reduce downgrades and improve the percentage of fruit in premium grade.

Reducing the incidence of under-skin browning in 'Honey Gold' mango (Mangifera indica L.) fruit

'Honey Gold' mango is a relatively new cultivar in Australia, with an appealing skin colour and a sweet fibre-free flesh. However, fruit can develop 'under-skin browning' (USB), which appears several days after packing as a distinct 'bruise'-like discolouration under the epidermis and can affect large areas of the fruit surface. We investigated the anatomy of USB and the impact of post-harvest fruit handling conditions on the disorder. Starch accumulated around the resin canals and discoloured cells in the affected area, with no visible change to the cuticle or epidermis. Delays of 1 d at ambient temperature (27 degrees - 35 degrees C) before packing, and 2 d at 18 degrees - 20 degrees C (after packing), before placing fruit at 12 degrees - 14 degrees C and road transportation, reduced the incidence of USB by 83% compared to placing fruit at 12 degrees - 14 degrees C within 13 h of picking. The incidence of USB was 88 100% higher in fruit that were cooled to 12 degrees - 14 degrees C within 13 h of picking, then commercially road-freighted for 4 d at 12 degrees - 14 degrees C, than in fruit held under similar temperature conditions, but not road-freighted. Wrapping each fruit in bubble-wrap to minimise direct contact with other fruit, with the plastic insert, or with the cardboard tray, reduced the incidence of USB by 84% after road-freight compared to not using bubble-wrap. These results suggest that USB is a unique disorder of mango skin associated with a rapid post-harvest reduction in temperature, from high ambient temperatures to 12 degrees - 14 degrees C, and with physical damage during road-freight.