Electron Beam Irradiation Effects on Variable Starch Content Flat-Type Rice Noodle Physicochemical and Microbial Properties

This study develops a prototype of a ready-to-cook Cambodian Korko soup base by surveying the perception of 400 Cambodian consumers and found that 44.5% of replies prefer ready-to-cook Cambodian Korko soup base in powder form. After that, the effect of different drying temperatures on the properties of Cambodian Korko soup base ingredients (herb, spice, and fermented fish) was investigated on physicochemical, antioxidants, and microbiological properties. At higher temperature 80 oC, water activity, moisture content was decreased faster and DPPH and FRAP were decreased compared to lower temperatures 70 oC and 60 oC. On the other hand, histamine in fermented fish was increased at higher temperatures and Brix. After drying, there were four product prototypes developed including (1) dried form and (2) paste form in the oBrix of 60, 45, and 30. Water activity, moisture content, histamine content, total plate count, yeast, and mold were found over the safety limitation on paste product prototypes such as oBrix of 60, 45, and 30. Therefore, the powder form at 0.38±0.56 water activity was selected for further study. Moisture sorption isotherm of the ready-to-cook Korko soup powder at 30 oC and water activity in the range of 0.113-0.970 were determined by a static gravimetric method. The isotherm exhibited Type III behavior. The moisture sorption data were fitted to the GAB model. The monolayer, taken as the safe minimum moisture level in the product prototype found at 0.068-gram water per gram dry matter. In addition, the ready-to-cook Korko soup powder was monitored during 6 weeks of storage at different temperatures 30 oC, 40 oC, and 50 oC in terms of moisture content, water activity, color, solubility, caking, rancidity, and microbiological properties. The results showed that the changes in physical and chemical properties of the product prototype during storage slightly increased in water activity, moisture content, TPA, and decrease in solubility and color coordinates. In addition, at 30-40 °C and 40-50 °C, the Q10 values were 1.11 and 1.10, respectively. As a result, the instant Korko powder had predicted expiry dates of 3.96, 3.56, and 3.24 years when kept at 30, 40, and 50 °C, respectively. The microorganisms during the storage were within the safety limit under the regulation. Then, the ready-to-cook Korko soup base was evaluated by 32 panelists to score the product prototype preference for further development. The prototype got an overall liking score of 4.1±1.32. From the JAR rating, the prototype had a lower aroma and flavor. The second sensory evaluation (n=30) of the improved prototype showed that the overall liking was 4.67±1.01. Moisture Content, water activity, ash, protein, crude fiber, fat, carbohydrate, solubility, histamine, L*, a*, b* and microorganisms were analyzed on the final product prototype and found at 2.79, 0.375, 22.39, 10.22, 4.27, 2.63, 62.97, 60.82, 32.56, 62.07, 2.37, 20.55, respectively. The number of microorganisms was at the safe level to consume. Hence, the consumer survey (n=400) on the product preferred form was found 44.5% of the powder form.

Flat rice noodle is classified under non-wheat noodles due to the absence of gluten and required gelatinization of starch during processing. It is also very susceptible to spoilage and has a short shelf-life because of the high moisture content. This study was conducted to investigate and compare the effect of gamma irradiation on the physicochemical characteristics and microbiological quality of containing two different starches. Tapioca starch (TS) and potato starch (PS) were incorporated into the formulations at 3 levels (3%, 8% and 11%) and was irradiated at 4 doses of 0 (control), 4, 6, and 8 kGy with dose rate of 42.78 Gy/min by using 60Cobalt. Total plate count (TPC) was performed where samples were stored at 8°C and examined for day 1, 3, 5, and 7. Results showed that all doses of irradiation did not significantly (p>0.05) affected the moisture content and water activity of samples. However, gamma irradiation significantly (p<0.05) decreased the pH value, cooking yield, lightness, and hardness of the samples; whereas it significantly (p<0.05) increased the cooking loss, colour (a* and b*), and breaking length. Meanwhile, cooking yield, lightness, and hardness of samples containing PS were higher compared to samples containing TS. Moisture content for samples containing both TS and PS was higher compared to samples containing single starch. TPC showed that irradiation was able to control microbial growth. Moreover, no microbial load was detected on samples irradiated at 8 kGy until day 7. It was thus shown that increased doses in gamma irradiation could improve microbiological quality of flat rice noodles

In this study, the changes during storage in the physicochemical, microbiological, and textural properties of semi-dried noodles prepared with ozonated water were investigated. Results showed that ozonated water could significantly (p < .05) reduce the initial total plate count (TPC) of semi-dried noodle products. Compared with the control, the initial TPC, bacillus content, and mold and yeast contents of treated noodles were reduced by 1.26 lgCFU/g, 0.34 lgCFU/g, and 0.39 lgCFU/g, respectively. The shelf life of semi-dried noodles in the presence of ozonated water was prolonged by nearly 24 hr at room temperature. Higher whiteness value could be achieved for semi-dried noodles and protein polymerization of which was promoted by employing the ozonated water. Ozonated water treatment decreased the cooking loss and improved the texture properties of semi-dried noodles. Practical applications Semi-dried noodles are becoming increasingly popular among people due to the similar taste and flavor to fresh noodles. However, the high final moisture content of semi-dried noodles, ranging from 20% to 25%, accelerates the growth of microorganisms, which shortens the shelf life of products and hinders the development of noodle industries. Normally, chemical preservatives are used to prevent the survival of microorganisms and minimize the deterioration of products. However, they are inconsistent with the concept of “green” consumerism. Based on the findings of this research, ozonated water could contribute to the shelf life extension and quality improvement of high moisture content noodles product, which is beneficial to consumers as well as food processing industries.

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation significantly decreased the cooking yield, hardness and lightness while significantly increased cooking loss and breaking length of WYS noodles. All doses of irradiation did not affect the moisture content, pH, water activity, greenness and yellowness of the noodles. Cross sections of WYS noodles were observed under VPSEM at 500X magnification and irradiation gave little changes to starch granules. Increasing substitution level of water spinach and irradiation dose showed elongated and clumped together. Moisture content and color of yellow noodles increased gradually on increasing the level of water spinach substituted. However, a decreasing trend was observed in breaking length, hardness, lightness and yellowness. Total plate counts of the WYS noodles that stored at 27°C were examined at day 0, 3 and 5. It showed that certain dose such as 7 kGy of irradiation able to reduce the bacteria count in noodles. On day 5, most of the samples showed high bacteria count more than 108 CFU/g was not safe to be consumed. In conclusion, gamma irradiation and substitution of water spinach gave significantly effect cooking properties, textural properties and lightness while no effect on moisture content, pH, water activity, greenness and yellowness of WYS noodles.

Brown rice based weaning food treated with gamma irradiation evaluated during storage

Pearl millet based pasta was evaluated for quality changes during 6-month storage in biaxially oriented polypropylene (BOPP) packaging material of 100 µm thickness and water vapour transmission rate of 7.71 g,m-2.day-1 at ambient condition (32.95 ± 8.75 °C (max), 17.6 ± 12.1 °C (min) and 79 ± 19 % RH). The quality parameters of pasta were determined at intervals of 1 month. Moisture content (MC) of pasta varied from 8.87 % to 11.90 %, water activity 0.51 to 0.66, free fatty acids (FFA) 0.48 % to 0.82 %, peroxide value (PV) 2.10 to 5.79 meq.kg-1 of oil, fat acidity 20.54 mg.100 g-1 to 37.77 mg.100 g-1. Cooking loss (6.22 % to 7.66 %) and variation in textural properties such as hardness (10.75-11.68 N), cohesiveness (0.60-0.64), springiness (1.17-1.26 mm), gumminess (6.01-6.45 N), chewiness (6.15-6.45 N.mm) of pasta were found to be non-significant during storage period. Moisture content, water activity, FFA, PV, fat acidity were found to be positively related to storage period. Microbial counts (total plate count, yeast, mould, E. Coli, Salmonella, Shigella) were not detected during the entire storage period. With overall acceptability value of 7.67 out of 9, the sensory evaluation revealed very good acceptability of the product even after 6 months of storage. Thus, the overall quality, safety, and acceptability of the product remained acceptable throughout the 6-month storage period

Irradiation is principally used as preservation to improve food shelf-life. The effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodles with addition of rice bran were observed. Wheat flour was replaced with rice bran at different levels (5%, 10%, 15%, 20%). The rice bran yellow (RBY) noodles were exposed to different irradiation doses (4 kGy, 6 kGy 8 kGy) using Cobalt-60. Gamma irradiation significantly decreased the pH, moisture content, hardness, lightness and redness; whereas significantly increased the breaking length of RBY noodles. Total plate count of RBY noodles stored at 8°C was observed on day 0, 3, 5 and 7. No bacterial growth was observed at dose 6 kGy and 8 kGy on day 5 and 7. Micrograph of RBY noodles under SEM at 500x magnification showed that different gamma irradiation dose and replacement of rice bran resulted in small changes on starch granules. Additionally, increment of rice bran showed significant increase in moisture content, breaking length, redness, cooking yield and cooking loss; but significantly decreased the water activity at high dose, hardness, lightness and yellowness. In conclusion, irradiation positively impacted the microbiological quality and incorporation of rice bran gave positive effect on the cooking yield.

Zearalenone (ZEN) and ochratoxin A (OTA) are secondary toxic metabolites widely present in grains and grain products. In this study, the effects of electron beam irradiation (EBI) on ZEN and OTA in corn and the quality of irradiated corn were investigated. Results indicated that EBI significantly affected ZEN and OTA. The degradation rates of ZEN and OTA at 10 kGy in solution were 65.6% and 75.2%, respectively. The initial amounts significantly affected the degradation rate. ZEN and OTA in corn were decreased by the irradiation dose, and their degradation rates at 50 kGy were 71.1% and 67.9%, respectively. ZEN and OTA were more easily degraded in corn kernel than in corn flour. Moisture content (MC) played a vital role in ZEN and OTA degradation. High MC was attributed to high ZEN and OTA degradation. The quality of irradiated corn was evaluated on the basis of irradiation dose. L* value changed, but this change was not significant (p > 0.05). By contrast, a* and b* decreased significantly (p < 0.05) with irradiation dose. The fatty acid value increased significantly. The pasting properties, including peak, trough, breakdown, and final and setback viscosities, were also reduced significantly (p < 0.05) by irradiation. Our study verified that EBI could effectively degrade ZEN and OTA in corn. Irradiation could also affect corn quality.

The present study was conducted to evaluate the storage stability of aerobically packaged extended dehydrated chicken meat rings during ambient storage at 30 ± 2 °C. Extended dehydrated chicken meat rings were prepared by utilizing spent hen meat (80%), an optimized level of rice flour, refined wheat flour, potato starch, spice mix, common salt, and sodium tripolyphosphate. The control product was prepared in a similar manner except that rice flour was substituted by an equal quantity of spent hen meat. The products were aerobically packaged in low-density polyethylene (LDPE) pouches and analyzed for physicochemical, microbiological, and sensory characteristics at regular intervals of 0, 15, 30, and 45 days during storage. Significant (P &amp;amp;lt; 0.01) effects of treatments on the moisture content, thiobarbituric acid reacting substance (TBARS) value, peroxide value, total plate count, and yeast and mold count and also on the pH (P &amp;amp;lt; 0.05) of the products were noticed. Days of storage significantly (P &amp;amp;lt; 0.01) affected pH value, moisture content, TBARS value, peroxide value, appearance (of both dried and rehydrated and cooked products), flavor, texture, meat flavor intensity, and juiciness and also affected the overall acceptability (P &amp;amp;lt; 0.05) of the products during storage. Treatment × storage days interaction significantly (P &amp;amp;lt; 0.01) affected moisture content of the dehydrated chicken meat rings during storage. These observations indicated that the product can be stored in aerobically packaged LDPE pouches for 45 days without much change in physicochemical, microbiological, and sensory properties.

ObjectivesThe aim of this study was to evaluate the effects of 2 aging temperatures (2 or 7°C) and 2 aging times (21 or 42 d) on the physicochemical characteristics of Dry and Wet aged beef.Materials and MethodsA total of 16 striploins (8 pairs), from Nellore intact males, were collected directly from the slaughterhouse and sent to the meat lab. Each pair was cut in 8 equal parts and assignedto one of each treatment combination (2 aging temperatures: 2 or 7°C; 2 aging times: 21 or 42 d; wet or dry). The aging chamber was set at 2°C or 7°C and the relative humidity was set at 75%. Samples designed for Wet aging were deboned and vacuum packed, while samples for Dry aging were boned. Dry samples were weighted and position within the aging chamber was rotated every 3 d. Aging loss (drip, evaporation and trimming), pH, moisture content, surface water activity, cooking loss and shear force were determined. The statistical analyses were performed using a factorial ANOVA, and means (± SEM) were tested by Tukey test at 5% significance.ResultsGreater weight loss occurred by evaporation for Dry-aged samples at 7 than 2°C, from 3 to 42 d. At 42 d Dry-aged samples aged at 7°C lost 22.5% while samples at 2°C lost 20.8% of water. There was no effect of aging temperature on drip loss of Wet-aged samples. Samples aged 21 d had a lower drip (1.8 ± 0.12%) than samples aged for 42 d (3.5 ± 0.27%). The trimming loss (crust removal only for Dry-aged samples) was not affected by aging temperature. However, samples aged for 42 d had greater (8.1 ± 0.24%) trimming loss than samples aged 21 d (5.0 ± 0.34%). The pH was not affected by temperature, time or type of aging. There was an interaction between aging time and type of aging for moisture content (inner) and water activity (outer). Increasing the aging time from 21 to 42 d increased water activity of Wet-aged samples (0.989 ± 0.001 to 0.994 ± 0.001), and decreased water activity for the Dry-aged samples (0.934 ± 0.002 to 0.922 ± 0.003). The moisture of Wet-aged samples was not affected by aging time. However, Dry-aged samples aged 42 d had lower (71.61 ± 0.52%) moisture content than samples aged 21 d (72.61 ± 0.54%). At 21 d of aging there was no difference in moisture from Dry and Wet samples. However, at 42 d, Dry-aged samples had lower (71.61 ± 0.52%) moisture content than Wet-aged samples (72.96 ± 0.22%). There was no effect of temperature, time and type of aging on instrumental tenderness. An interaction was found between temperature and aging type, and between time and aging type, for cooking loss. Dry samples aged at 7°C had lower (19.61 ± 0.63%) cooking loss than Wet samples (21.55 ± 0.64%) for the same aging temperature. The same pattern was seen for Dry samples aged 42 d, which had lower cooking loss (19.81 ± 0.69%) than Wet samples (22.11 ± 0.57%) for the same aging time. No difference was detected at 2°C or 21 d for cooking loss between aging types. However, Wet samples aged 42 d had higher cooking loss (22.11 ± 0.57%) than Wet samples aged 21 d (20.08 ± 0.51%).ConclusionThe higher aging temperature and time decreased the yield of Dry-aged samples, while the yield of Wet-aged samples was just decreased by time. The aging conditions did not affect instrumental tenderness, however the moisture content, water activity and cooking loss decreased in the Dry aging process, which could affect the perception of juiciness.

ObjectivesThe aim of this study was to evaluate the effects of 2 aging temperatures (2 or 7°C) and 2 aging times (21 or 42 d) on the physicochemical characteristics of Dry and Wet aged beef.Materials and MethodsA total of 16 striploins (8 pairs), from Nellore intact males, were collected directly from the slaughterhouse and sent to the meat lab. Each pair was cut in 8 equal parts and assignedto one of each treatment combination (2 aging temperatures: 2 or 7°C; 2 aging times: 21 or 42 d; wet or dry). The aging chamber was set at 2°C or 7°C and the relative humidity was set at 75%. Samples designed for Wet aging were deboned and vacuum packed, while samples for Dry aging were boned. Dry samples were weighted and position within the aging chamber was rotated every 3 d. Aging loss (drip, evaporation and trimming), pH, moisture content, surface water activity, cooking loss and shear force were determined. The statistical analyses were performed using a factorial ANOVA, and means (± SEM) were tested by Tukey test at 5% significance.ResultsGreater weight loss occurred by evaporation for Dry-aged samples at 7 than 2°C, from 3 to 42 d. At 42 d Dry-aged samples aged at 7°C lost 22.5% while samples at 2°C lost 20.8% of water. There was no effect of aging temperature on drip loss of Wet-aged samples. Samples aged 21 d had a lower drip (1.8 ± 0.12%) than samples aged for 42 d (3.5 ± 0.27%). The trimming loss (crust removal only for Dry-aged samples) was not affected by aging temperature. However, samples aged for 42 d had greater (8.1 ± 0.24%) trimming loss than samples aged 21 d (5.0 ± 0.34%). The pH was not affected by temperature, time or type of aging. There was an interaction between aging time and type of aging for moisture content (inner) and water activity (outer). Increasing the aging time from 21 to 42 d increased water activity of Wet-aged samples (0.989 ± 0.001 to 0.994 ± 0.001), and decreased water activity for the Dry-aged samples (0.934 ± 0.002 to 0.922 ± 0.003). The moisture of Wet-aged samples was not affected by aging time. However, Dry-aged samples aged 42 d had lower (71.61 ± 0.52%) moisture content than samples aged 21 d (72.61 ± 0.54%). At 21 d of aging there was no difference in moisture from Dry and Wet samples. However, at 42 d, Dry-aged samples had lower (71.61 ± 0.52%) moisture content than Wet-aged samples (72.96 ± 0.22%). There was no effect of temperature, time and type of aging on instrumental tenderness. An interaction was found between temperature and aging type, and between time and aging type, for cooking loss. Dry samples aged at 7°C had lower (19.61 ± 0.63%) cooking loss than Wet samples (21.55 ± 0.64%) for the same aging temperature. The same pattern was seen for Dry samples aged 42 d, which had lower cooking loss (19.81 ± 0.69%) than Wet samples (22.11 ± 0.57%) for the same aging time. No difference was detected at 2°C or 21 d for cooking loss between aging types. However, Wet samples aged 42 d had higher cooking loss (22.11 ± 0.57%) than Wet samples aged 21 d (20.08 ± 0.51%).ConclusionThe higher aging temperature and time decreased the yield of Dry-aged samples, while the yield of Wet-aged samples was just decreased by time. The aging conditions did not affect instrumental tenderness, however the moisture content, water activity and cooking loss decreased in the Dry aging process, which could affect the perception of juiciness.

To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork jerky samples (control and samples with 0.5% and 1.0% leek extract) with EB technology at doses of 0, 1, 2, and 4 kGy, stored them for 2 months at 25°C, and analyzed them. Water activity was 0.73 to 0.77 in non-irradiated samples, and no significant difference in the water activity was observed between the samples treated with leek and the control. The total aerobic bacterial count was significantly decreased with an increase in the irradiation dose and leek extract addition when compared to that of the control (4.54±0.05 log CFU/g). Further, the Hunter color values (L*, a*, and b*) were found to be significantly decreased following leek extract addition and EB irradiation. However, the color values, especially the a* value of the irradiated samples significantly increased during storage. Notably, increasing the EB irradiation dose enhanced the peroxide value. Sensory evaluation revealed that irradiation decreased flavor and overall acceptability. Our findings suggest the use of EB irradiation in combination with leek extract to improve the microbiological safety of pork jerky. However, in order to meet market requirements, novel methods to enhance the sensory quality of pork jerky are warranted.

Water and ion transport in nylon as studied by NMR

The aim of this study is to determine if high feed sliver moisture content will improve spinnability in rotor spinning without deteriorating yarn properties. Yarns are produced at a high rotor speed and low twist level. Two different count rotor spun yarns (18's and 24's) are spun from 100% cotton sliver at two different feed sliver moisture contents and two different opening roller speeds. Results indicate that high moisture content reduces the number of ends down, but increases yarn unevenness and the frequency of thin places, thick places, and neps. In addition, yarn elongation and work-to-break results are worse at high moisture content during spinning. In the case of fine yarn, a high opening roller speed tends to improve spinnability by reducing the number of ends down. Yarn evenness and thin and thick place results are also better. Overall, the results suggest that feed slivers with high moisture content can provide better spinning performance in rotor spinning. In other words, high moisture content can increase the production rate of open-end rotors, thus reducing the production cost of rotor spun yarns. However, a high moisture content also tends to deteriorate yarn evenness, increase the frequency of imperfections, and decrease yarn elongation.

Although, mulberry plants are grown in Australia as ornamentals or fruit, there are no data available or work done to assist in establishing a sericulture industry. This research conducted in Lockyer Valley in South East Queensland covered four areas of mulberry leaf production in identifying mulberry varieties and practices suitable for Australian conditions. The first trial involved identifying local mulberry varieties with desirable characters of high leaf yield, high protein content, high carbohydrate content and high moisture content; these are the characters desirable for sericulture production. Nine mulberry varieties consisting of Morus nigra, Morus alba and Morus macroura cv. Shahtoot, were identified as planting material in South East Queensland. Cuttings were raised in polybags in a glasshouse for 18 weeks. The plants of nine varieties (LV1 to LV9) were transplanted into the field on raised plastic mulch beds at a row by tree spacing of 4 m × 2 m. A randomised block design and three replications was used. Irrigation and fertiliser were applied through a drip system. Three sets of data were recorded over the trial period. Harvest 1 was taken at 20 weeks after transplanting, Harvest 2 at 13 weeks after first pruning and Harvest 3 at 30 weeks after second pruning. The characters evaluated were leaf and shoot yield (fresh and dry weight), crude protein and carbohydrate (TNC) content, moisture content, growth rate, number of shoots, number of branches, stem diameter, longest shoot height, internode length, leaf size and shape, number of leaf lobe and 20 leaf weight. The number of branches, stem diameter, longest shoot height, internode length were measured on the longest shoot at harvest. Using Harvest 2 data, when leaves are normally harvested and fed to silkworms, varieties, LV5 and LV7, recorded higher fresh leaf yields (2.13 t/ha and 2.21 t/ha respectively), leaf moisture content (60% and 59%), and intermediate carbohydrate content (17.5% and 14.9%). Although both varieties, LV5 and LV7, recorded low protein contents (13.6% and 15.7% respectively), they were recommended for sericulture production based on overall performance. LV9, at Harvest 3 recorded high fresh leaf yield (5.6 t/ha), protein content (18.6%), carbohydrate content (12.5%) and moisture content (65%), therefore it was also recommended for sericulture production. The second trial involved five varieties Morus alba sp. (MA), Morus nigra sp. cathayana, Morus nigra sp. kanva (MK), Morus nigra sp. multicaulis (MM) and Morus nigra sp. (MN) imported from Indonesia. The trial set up, data collection and analysis were the same as in the first trial. Two sets of data, Harvests 1 and 2, were recorded over the research period. Varieties, MM, MK and MC were recommended for silkworm feeding based on leaf yield, protein content, carbohydrate content and moisture content. MM recorded the highest leaf yield (6.57 and 8.13 t/ha), followed by MK (3.66 and 4.79 t/ha) and then MC (3.43 and 4.54 t/ha) for Harvests 1 and 2. Moisture content for MM (68% and 75.1%), MK (71% and 77.5%) and MC (71% and 76.2%) were high at both harvests except for MM (68%) which recorded the lowest at Harvest 1. MM (17.5% and 15.5%) recorded the lowest at both harvests for protein content, whereas MK (17.8% and 18.9%) and MC (17.6% and 18.9%) maintained intermediate protein contents at both harvests. MK (18.1% and 15.5%) recorded the highest carbohydrate at both harvests while MM, in general, recorded intermediate carbohydrate contents. MC recorded intermediate and lowest carbohydrate content (13.8% and 12.7%) at Harvests 1 and 2 respectively. In general, MM, MK and MC showed characters which were higher than MA and MN, although MM recorded low protein content. The third trial looked at the effect of plant density on the main economic characters of mulberry plants. A local variety, LV1, was planted using six density treatments of row x plant spacing 0.6 m x 0.5 m, 0.6 m x 1.0 m, 0.6 m x 1.5 m, 4.0 m x 0.5 m, 4.0 m x 1.0 m, 4.0 m x 1.5 m using a strip plot design. Two sets of readings were measured over the research period. Harvest 1 occurred at 26 weeks after first pruning and Harvest 2 at 37 weeks after the second pruning. The 4.0 m x 0.5 m spacing treatment (5,000 plants/ha) was recommended for sericulture practice because leaf yield was high (2541 kg/ha and 4274 kg/ha) at Harvests 1 and 2, protein content was highest (19.7% and 19.1%) at both harvests, carbohydrate content was lowest (14.1%) but second highest (20.2%) at Harvest 1 and 2 respectively. Moisture content was highest (59.9%) and low (61.4%) at Harvests 1 and 2. The fourth area of study involved designing, developing and testing a mechanical mulberry leaf harvester. The harvester consisted of a reel, reciprocating cutting knife, conveyor, hydraulic system, lift mast, collection bin and support frames. The harvester was supported at the tractor’s three point linkage and operated by the tractor’s hydraulics. The harvester was field tested on 14 and 20 week mulberry plants, planted at 1 m apart and at row spacing of 4 m. Harvesting operations were performed at three tractor forward speeds (1.5, 2.0 and 3.0 km/h) in combination with reel, cutting knife and conveyor speeds. It was observed that all mulberry plants within the effective cutting area (100% cutting efficiency) were harvested at the three forward speeds. The collected yield ranged from 0.63 t/ha to 2.25 t/ha, collection efficiency ranged from 65% to 93% and damaged shoots ranged from 9% to 34%. New shoots budded and grew from all the harvested shoots (damaged and undamaged). The four trials showed that local varieties LV5, LV7, and LV9 together with imported varieties MC, MK and MM produced high leaf yield, protein, carbohydrate and moisture content. A 4 m x 0.5 m spacing (5000 trees/ha) treatment showed high values for the desirable characters, therefore the six high production varieties as well as the 4 m x 0.5 m spacing arrangement are recommended for sericulture production in Australia. Also the mechanical leaf harvester which showed satisfactory performance can be utilised to minimise labour costs.