Diurnal effects on spearmint oil yields and composition

'Native'spearmint (Mentha spicata L.) is one of the two spearmint species grown commercially in the United States and other countries for essential oil production. The two major constituents of spearmint oil are carvone and limonene. It is not known if the essential oil yield (content) and composition of spearmint oil are affected by diurnal variation, and when it would be the best time for harvesting flowering spearmints within a 24h period. Therefore, the objective of this study was to evaluate the effect of diurnal variation on yield and composition of spearmint 'Native'essential oil for the environmental conditions of Northern Wyoming, at elevation 1170 m above the sea level. The experiment was conducted on a 3-year old well established spearmint plantation. The harvest times were every 2 h within a 24-h period: 7:00 AM, 9:00 AM, 11:00AM, 1:00 PM, 3:00 PM, 5:00 PM, 7:00 PM, 9:00 PM, 11:00 PM, 1:00 AM, 3:00 AM, and 5:00 AM. Essential oil yield varied from 0.96 to 1.47 g of oil per 100 g of dry herbage; the maximum oil yield was obtained at 9:00 AM and the minimum at 7:00 PM. The concentration of carvone in the oil varied from 44.1% (at 1:00 PM) to 66.4% (at 9:00 PM) of the total oil. However, the yield of carvone (a function of oil yield and carvone concentration in the oil) was the highest at 3:00 AM and the lowest at 1:00 PM. The concentration of limonene (10.7-15.8% of the oil) was the highest at 7:00 PM and the lowest at 1:00 PM, whereas the yield of limonene was the highest at 9:00 PM. For best essential oil yields, flowering spearmint should be harvested at around 9:00 AM. However, to obtain oil with high carvone concentration, spearmint should be harvested at 9:00 PM. Harvests at 1:00 PM would result in spearmint oil with low concentrations of both carvone and limonene, and hence, should be avoided. (C) 2014 Elsevier B.V. All rights reserved.

Image segmentation through combined methods: watershed transform, unsupervised distance learning and normalized cut

Research on image processing has shown that combining segmentation methods may lead to a solid approach to extract semantic information from different sort of images. Within this context, the Normalized Cut (NCut) is usually used as a final partitioning tool for graphs modeled in some chosen method. This work explores the Watershed Transform as a modeling tool, using different criteria of the hierarchical Watershed to convert an image into an adjacency graph. The Watershed is combined with an unsupervised distance learning step that redistributes the graph weights and redefines the Similarity matrix, before the final segmentation step using NCut. Adopting the Berkeley Segmentation Data Set and Benchmark as a background, our goal is to compare the results obtained for this method with previous work to validate its performance.

Pulsing With Low Concentration Gibberellin Plus Benzyladenine or Commercial Floral Preservatives Affect Postharvest Longevity, Quality, and Leaf Chlorosis of Cut Lilies and Gladioli

Effects of pulsing with different concentrations of gibberellin plus benzyladenine (GA(4+7) + BA), a proprietary mixture of GA(4+7) plus BA in a commercial floral preservative (GA(4+7) + BA + preservative), or a propriety mixture of sugar plus acidifier developed for bulbous flowers (floral bulb preservative) were studied on postharvest performance and quality of cut lily (Lilium hybrids) and gladiolus ( Gladiolus hybrids) flowers. Pulsing of cut stems of lily with GA(4+7) + BA at 5 or 2 mL.L-1 GA(4+7) + BA + preservative for 20 hours at 3 +/- 1 degrees C extended the vase life and controlled leaf chlorosis of 'Cobra'oriental lily and 'Cappuccino'and Pot Corn'asiatic lily. Cut 'Orange Art'asiatic lily performed best when pulsed with GA(4+7) + BA at 10 mg.L-1. For cut gladiolus, pulsing with GA(4+7) + BA at 10 mg.L-1 extended the vase life of 'Alice', 'Mammoth', and 'Passion', while 'Scarlet'had the longest vase life when pulsed with 5 mg.L-1 GA(4+7) + BA. GA(4+7) + BA + preservative also extended the vase life and controlled leaf chlorosis, but the floral bulb preservative had no effect on vase life extension or preventing leaf chlorosis of lilies. Gladiolus cultivars had no or minor leaf chlorosis during vase period. Overall, overnight pulsing with GA(4+7) + BA + or GA(4+7) + BA + preservative extended the vase life and prevented leaf chlorosis

Comportamento de genótipos de cana-deaçúcar com irrigação de salvamento em Goianésia-GO

Pós-graduação em Agronomia (Genética e Melhoramento de Plantas) - FCAV

Desempenho técnico e econômico de forrageiras tropicais em sistema integrado de produção no cerrado de baixa altitude

Pós-graduação em Agronomia - FEIS

Effect of natural antimicrobials on microbiological and sensorial quality of fresh-cut cantaloupe melon

The effect of different natural antimicrobials on the microbiological and sensorial quality of fresh-cut Cantaloupe melons stored up to 10 days at 5°C was examined. Pieces of melon were washed for 1 min at 5ºC in water (control), vanillin (1000 mg/L and 2000 mg/L) or cinnamic acid (148.16 mg/L and 296.32 mg/L). Other antimicrobial treatments consisted of packaging the pieces of melon with an antimicrobial pad which contained cinnamic acid (148.16 mg/L and 296.32 mg/L). After 10 days of storage, significant differences among antimicrobials treatments and water treatment were found. In water treatment, the psychrotroph load was 3.63 ± 0.09 log cfu g-1 meanwhile on all antimicrobial treatments the values ranged from 3.04 ±0.13 log cfu g-1 to 3.28±0.1 log cfu g-1. Mesophilic growth in the control treatment averaged 6.79±0.06 log cfu g-1 meanwhile on antimicrobial treatments the counts were from 5.15±0.01 log cfu g-1 to 5.30±0.03 log cfu g-1. Total coliform levels were 7.8±0.1 log cfu g-1 when melon was washed in water, followed by washing with cinnamon (296.32 mg/L) at 6.5 log cfu g-1 and for the rest of the treatments were around 5.5 log cfu g-1. The treatments did not display differences among mould and yeast growth after 10 days of storage. The sensorial quality decreased throughout storage. However, at the end of storage, the scores ranged between 6.5 and 7, above the minimum level for marketability (level 5). Sensorial panelist noted a ‘sweet’ taste when vanillin was used as sanitizer. In all antimicrobial treatments, no relation was found between a higher dose and a higher microbial reduction. So, vanillin at 1000 mg/L in water or cinnamic acid at 148.16 mg/L provided in water dip or as a pad inside the trays could be optimal natural sanitizers to substitute the use of chlorine in fresh-cut products as Cantaloupe melon.