SHELL COLOUR IN CALLIOSTOMA ZIZYPHINUM (L.) FROM STRANGFORD LOUGH, N. IRELAND

Shells of Calliostoma zizyphinum taken from Strangford Lough, N. Ireland are divisible into three distinct colour forms: white (=var lyonsi) intermediate (a pale variegated form) and purple (a dark variegated form). The predominance of white and pale shelled individuals within and the absence of white Calliostoma outside the lough was confirmed. The proportions of animals with white and variegated shells at selected sites were almost identical with those previously documented, suggesting a temporal stability of colour form ratios. No differences in shell thickness and pedal adhesion were demonstrated between these forms. Snails with white shells reflect radiant heat better, have lighter coloured feet, move more rapidly, show a greater incidence of shell repair and are more frequently exposed on weed at low tide, than those with either intermediate or purple shells. Increased proportions of white individuals may be associated with high population densities. Under such circumstances, it is suggested that increased mobility may, by increasing dispersion, reduce intraspecific competition. In the event of exposure at low tide a white shell would help minimize thermal stress.

Impact of long-term storage at ambient temperatures on the total quality and stability of high-pressure processed tomato juice

High-pressure processing (HPP) can produce tomato juice of high quality and safety with a short shelf life under refrigeration temperatures. Long-term higher temperature storage studies are rare and temperature tolerant products are challenging to develop. The effect of high-pressure processing (HPP) on the total quality (colour, microbial counts, phytochemical levels, antioxidant and enzymatic activities) and stability (retention over time) of tomato juice during long-term storage was investigated. Thermal processing (TP) was used as a control treatment, and overall, two different ambient conditions (20 °C and 28 °C) were tested. Immediately after processing, HPP products proved superior to TP ones (enhanced redness, total carotenoids and lycopene, stable total phenols and inactivation of pectin methyl esterase). During initial storage (30 d) most quality attributes of HPP juice remained stable. Prolonged storage, however, led to losses of most quality attributes, although HPP (20 °C) showed lower quality degradation rate constants comparison to TP and HPP (28 °C). Industrial Relevance: There is a demand for ambient stable tomato products, especially in some parts of the world, and current industrial practices (canning, pasteurisation) either compromise in product quality or require refrigeration conditions. High-pressure processing has been investigated as milder technology, with a potential to deliver superior quality. The drawback is that is also requires chill storage. The results of this study show how quality parameters behave in a high-pressured tomato product and pave the way for further development that could optimise this technology. This could be of economic importance for the tomato juice industry to develop new products stable in ambient temperatures and perhaps beneficial for cutting down the refrigeration costs under specific conditions.