Preservation of vernacular schist masonry farm walls

This paper complements the information presented at the CIAV2013 on vernacular build- ings in northern Portugal, and addresses the topic of masonry walls in the rural areas of the northwestern Portuguese coastline. These walls are structural schist masonry constructions, built using ancient tech- niques and locally available resources. The result is a territory built for agricultural exploration, and a landscape imprinted with past social hierarchies and structures. Using the information gathered by the fieldwork study, the paper will present studies on masonry walls with different morphologies, construction materials and building techniques employed. The information presented aims to contribute to enlighten researchers and technicians about these building specificities, to increase the scarce available literature about schist’s potential as construction material, and to enhance the importance of the cultural value of this particular kind of heritage.

Advances in preservation of fruits and vegetables with bioactive coatings

Bioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible fi lms and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible fi lms and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specifi c or tailor-made edible fi lms and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible fi lms and coatings for fruits and vegetables in order to defi ne the challenges and opportunities that this topic of study in the fi eld of science, technology and food engineering.