Analysis of Hue Spectra During Storage of Pepper (Capsicum annuum)

Color information is widely used in non-destructive quality assessment of perishable horticultural produces. The presented work investigated color changes of pepper (Capsicum annuum L.) samples received from retail system. The effect of storage temperature (10±2°C and 24±4°C) on surface color and firmness was analyzed. Hue spectra was calculated using sum of saturations. A ColorLite sph850 (400-700nm) spectrophotometer was used as reference instrument. Dynamic firmness was measured on three locations of the surface: tip cap, middle and shoulder. Significant effects of storage conditions and surface location on both color and firmness were observed. Hue spectra responded sensitively to color development of pepper. Prediction model (PLS) was used to estimate dynamic firmess based on hue spectra. Accuracy was very different depending on the location. Firmness of the tip cap was predicted with the highest accuracy (RMSEP=0.0335). On the other hand, middle region cannot be used for such purpose. Due to the simplicity and rapid processing, analysis of hue spectra is a promising tool for evaluation of color in postharvest and food industry.

Modelling storage-driven connectivity between landscapes and riverscapes : towards a simple framework for long-term ecohydrological assessment

Acknowledgements: We thank Iain Malcolm of Marine Scotland Science for access to data from the Girnock and the Scottish Environment Protection Agency for historical stage-discharge relationships. CS contributions on this paper were in part supported by the NERC/JPI SIWA project (NE/M019896/1).

Using high resolution tracer data to constrain water storage, flux and age estimates in a spatially distributed rainfall-runoff model

Acknowledgements The authors would like to thank Jonathan Dick, Josie Geris, Jason Lessels, and Claire Tunaley for data collection and Audrey Innes for lab sample preparation. We also thank Christian Birkel for discussions about the model structure and comments on an earlier draft of the paper. Climatic data were provided by Iain Malcolm and Marine Scotland Fisheries at the Freshwater Lab, Pitlochry. Additional precipitation data were provided by the UK Meteorological Office and the British Atmospheric Data Centre (BADC).We thank the European Research Council ERC (project GA 335910 VEWA) for funding the VeWa project.

Tracer-based assessment of flow paths, storage and runoff generation in northern catchments : a review

Peer reviewed

Resistance and resilience to droughts : hydropedological controls on catchment storage and run-off response

Acknowledgements The authors would like to thank Jonathan Dick, Maria Blumstock, Claire Tunaley and Jason Lessels for assistance with the field work and Audrey Innes for lab sample preparation. Climatic data were provided by Iain Malcolm and Marine Scotland Fisheries at the Freshwater Lab, Pitlochry. Additional precipitation and temperature data were provided by the UK Meteorological Office and the British Atmospheric Data Centre (BADC). We are grateful for the careful and constructive comments of two anonymous reviewers that helped to improve an earlier version of this manuscript. The European Research Council ERC (project GA 335910) is thanked for funding.

Resistance and resilience to droughts : hydropedological controls on catchment storage and run-off response

Acknowledgements The authors would like to thank Jonathan Dick, Maria Blumstock, Claire Tunaley and Jason Lessels for assistance with the field work and Audrey Innes for lab sample preparation. Climatic data were provided by Iain Malcolm and Marine Scotland Fisheries at the Freshwater Lab, Pitlochry. Additional precipitation and temperature data were provided by the UK Meteorological Office and the British Atmospheric Data Centre (BADC). We are grateful for the careful and constructive comments of two anonymous reviewers that helped to improve an earlier version of this manuscript. The European Research Council ERC (project GA 335910) is thanked for funding.

Using geophysical surveys to test tracer-based storage estimates in headwater catchments

Acknowledgements The authors are grateful to Stian Bradford, Chris Gabrielli, and Julie Timms for practical and logistical assistance. The provision of transport by Iain Malcolm and Ross Glover of Marine Scotland Science was greatly appreciated. We also thank the European Research Council ERC (project GA 335910 VEWA) for funding through the VeWa project and the Leverhulme Trust for funding through PLATO (RPG-2014-016).

Nanotechnology in the food industry I: applications

Nanotechnology is a multidisciplinary science that is having a boom today, providing new products with attractive physicochemical properties for many applications. In agri/feed/food sector, nanotechnology offers great opportunities for obtaining products and innovative applications for agriculture and livestock, water treatment and the production, processing, storage and packaging of food. To this end, a wide variety of nanomaterials, ranging from metals and inorganic metal oxides to organic nanomaterials carrying bioactive ingredients are applied. This review shows an overview of current and future applications of nanotechnology in the food industry. Food additives and materials in contact with food are now the main applications, while it is expected that in the future are in the field of nano-encapsulated and nanocomposites in applications as novel foods, additives, biocides, pesticides and materials food contact.

Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements

In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PVIP) have been obtained. The rate constants (k) as well as half-lives (t1/2) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PVIP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PVIP between 2.92±0.06 and 3.40±0.18 mEq kg−1) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PVIP between 4.49±0.17 and 4.56±0.10 mEq kg−1). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.

The grand challenge of food security - general lessons from a comprehensive approach to protecting stored grain from insect pests in Australia and India

We outline a philosophical approach to Grand Challenge projects, with particular reference to our experience in our food security project involving the protection of stored grain from insect attack in two countries on different continents. A key consideration throughout has been the management of resistance in these pests to the valuable fumigant phosphine. Emphasis is given to the chain of research issues that required solution and the assembly of a well-integrated team, overlapping in skills for effective communication, in each country to solve the problems identified along that chain. A crucial aspect to maintaining direction is the inclusion of key end users in all deliberations, as well as the establishment and maintenance of effective outlets for the dissemination of practical recommendations. We finish with a summary of our achievements with respect to our approach to this food security Grand Challenge.

Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage

The microbial spoilage of meat and seafood products with short shelf lives is responsible for a significant amount of food waste. Food spoilage is a very heterogeneous process, involving the growth of various, poorly characterized bacterial communities. In this study, we conducted 16S ribosomal RNA gene pyrosequencing on 160 samples of fresh and spoiled foods to comparatively explore the bacterial communities associated with four meat products and four seafood products that are among the most consumed food items in Europe. We show that fresh products are contaminated in part by a microbiota similar to that found on the skin and in the gut of animals. However, this animal-derived microbiota was less prevalent and less abundant than a core microbiota, psychrotrophic in nature, mainly originated from the environment (water reservoirs). We clearly show that this core community found on meat and seafood products is the main reservoir of spoilage bacteria. We also show that storage conditions exert strong selective pressure on the initial microbiota: alpha diversity in fresh samples was 189 +/- 58 operational taxonomic units (OTUs) but dropped to 27 +/- 12 OTUs in spoiled samples. The OTU assemblage associated with spoilage was shaped by low storage temperatures, packaging and the nutritional value of the food matrix itself. These factors presumably act in tandem without any hierarchical pattern. Most notably, we were also able to identify putative new clades of dominant, previously undescribed bacteria occurring on spoiled seafood, a finding that emphasizes the importance of using culture-independent methods when studying food microbiota.