Changes In Titratable Acidity Research Articles

Metabolic Adjustment of High Intertidal Alga Pelvetia canaliculata to the Tidal Cycle Includes Oscillations of Soluble Carbohydrates, Phlorotannins, and Citric Acid Content.

The brown alga Pelvetia canaliculata is one of the species successfully adapted to intertidal conditions. Inhabiting the high intertidal zone, Pelvetia spends most of its life exposed to air, where it is subjected to desiccation, light, and temperature stresses. However, the physiological and biochemical mechanisms allowing this alga to tolerate such extreme conditions are still largely unknown. The objective of our study is to compare the biochemical composition of Pelvetia during the different phases of the tidal cycle. To our knowledge, this study is the first attempt to draft a detailed biochemical network underneath the complex physiological processes, conferring the successful survival of this organism in the harsh conditions of the high intertidal zone of the polar seas. We considered the tide-induced changes in relative water content, stress markers, titratable acidity, pigment, and phlorotannin content, as well as the low molecular weight metabolite profiles (GC-MS-based approach) in Pelvetia thalli. Thallus desiccation was not accompanied by considerable increase in reactive oxygen species content. Metabolic adjustment of P. canaliculata to emersion included accumulation of soluble carbohydrates, various phenolic compounds, including intracellular phlorotannins, and fatty acids. Changes in titratable acidity accompanied by the oscillations of citric acid content imply that some processes related to the crassulacean acid metabolism (CAM) may be involved in Pelvetia adaptation to the tidal cycle.

Assessing the Changes in Protein Content During the Ensilage of the Indian Mackerel (Rastrelliger kanagurta) by Biological Method

Fish silage is a liquefied product resulting from tissue hydrolysis and the richness of the silage is characterized by its nutritional profile comprising of proteins, amino acids, and fats. For the production of fish silage of high nutritional value, a precise assessment of the degree of hydrolysis, particularly proteolysis becomes a paramount importance. The goal of this study is to assess the changes in protein content in fish silage prepared from the Indian mackerel (Rastrelliger kanagurta) waste using 10% (v/w) sugarcane molasses, during 8 days of fermentation (DoF). The resultant ensiled product was evaluated for changes in titratable acidity, nutrients, total protein, total carbohydrate, total lipids content, and amino acid composition. Altogether, 17 types of amino acids were identified. Concentrations of total amino acids (TAAs, 15.627 ± 0.03 mg/g) and free amino acids (5.556 ± 0.08 mg/g) peaked at the end of 6 DoF with the predominance of histidine, arginine, alanine, asparagine, aspartic acid, and glutamic acid. Results of the non-metric multidimensional scaling (nMDS) plots and one-way analysis of similarities (ANOSIM) test indicated significant differences in the composition of TAAs at different DoF were discernible (nMDS, stress 0.03162, one-way ANOSIM R = 1; p < 0.0001). Similarity percentage (SIMPER) analysis indicated that the maximum content of amino acids (TAA and FAA) were released in silage during 4–6 DoF. A significant difference was observed in concentrations of most amino acids except cysteine, serine, and tryptophan (ANOVA, p < 0.05) at 2, 4, 6 and 8 DoF. Considering the vital role played by amino acids in providing resistance to plant pathogens as well as contributing to animal nutritional supplements, the results of the present study are highly noteworthy.

Effect of ultraviolet-C light-emitting diode irradiation on inactivation of white colony-forming yeast in kimchi seasoning

The presence of white colony-forming yeasts (WCFYs) in raw materials negatively affects the quality of kimchi. Accordingly, disinfection processes to effectively control spoilage yeasts, including WCFYs, are crucial for extending the shelf life of kimchi. However, conventional disinfection procedures could result in undesirable changes in the nutritional attributes or sensory characteristics of the food. Therefore, in this study, we investigated whether ultraviolet-C light-emitting diode (UVC-LED) treatment combined with an impeller system could inactivate Candida sake and Kazachstania servazzii cells without causing significant variations in the physicochemical characteristics of kimchi seasoning. UVC-LED at 1680 mJ/cm2 combined with the impeller system at 70 and 140 rotations per min (rpm) reduced the number of C. sake cells in kimchi seasoning by 2.29 and 2.79 log10 CFU/g, respectively, whereas the reduction in the number of K. servazzii cells was observed to be < 2 log10 CFU/g. After UVC-LED irradiation up to 1680 mJ/cm2, the changes in titratable acidity, pH, viscosity, and volatile compounds of the kimchi seasoning remained mostly constant (p > 0.05). We observed that the efficacy of UVC-LED treatment increased as the impeller rotation speed increased. K. servazzii was more resistant to UVC-LED irradiation than C. sake. These experimental results demonstrate that UVC-LED treatment may be a practical alternative to the limited disinfection approaches for high-quality kimchi production.

Effect of alginate coatings incorporated with chitinase from 'Baozhu' pear on the preservation of cherry tomato during refrigerated storage.

The effects of edible coatings based on sodium alginate with ʻBaozhuʼ pear chitinase on the quality of cherry tomatoes during refrigerated storage were evaluated. Cherry tomatoes inoculated with Fusarium oxysporum were coated and stored up to 21 days. All coatings with the chitinase significantly reduced F. oxysporum proliferation on cherry tomatoes during storage and extended the shelf life of cherry tomatoes effectively (p < .05). Results showed that alginate coatings with the chitinase could prevent weight loss, maintain firmness, and slow down the changes of titratable acidity and vitamin C (p < .05) in a dose‐dependent manner. However, no significant differences were observed between T3 (1% alginate/0.15% ʻBaozhuʼ pear chitinase/1% glycerin) and T4 (1% sodium alginate/0.3% ʻBaozhuʼ pear chitinase/1% glycerin) (p > .05). Overall, alginate coating with 0.15% ʻBaozhuʼ pear chitinase could be a promising method to maintain the quality of cherry tomatoes.

Characterization and Storage Stability Study of Guava and Mango Wood Smoked Induced Spiced Cultured Milk (Raita)

A study was conducted to evaluate the effect of the smoking of raita with guava and mango wood on its functional properties and storage stability. The raita was smoked with guava and mango wood for 2.5, 5, 7.5, and 10 min in a closed chamber. The smoked raita was evaluated for change in titratable acidity (TA), pH, total phenolic content (TPC), antioxidant activity (DPPH), colour (L*, a*, and b*), and sensory attributes. Both guava and mango wood smoked samples didn’t show significant changes (P&lt;0.05) in TA, pH, TPC, and antioxidant activity. All colour values (L*, a* and b*) of smoked samples were significantly (P&lt;0.05) higher than the control sample, particularly, the yellowish attribute (b*) was very high in smoked samples. The sample that smoked for 7.5 min had very high overall acceptability scores in both kinds of wood and which is considered as an optimum smoking time for raita. The selected raita samples were stored for 9 days at 4°C and assessed for TA, pH, and standard plate count (SPC) at 3 days of interval. During the storage period, a significant reduction (P&lt;0.05) in pH and a significant increase (P&lt;0.05) in TA was seen till the 6th day of storage. The smoked samples had considerably lower SPC than the control sample and SPC was decreased significantly (P&lt;0.05) with an increase in storage days in all the samples. The preparation is simple and can be served in Pubs/Bars, Casual Dining Restaurants &amp; QSRs (Quick served restaurants).

Impact of raspberry leaf blotch emaravirus on red raspberry ‘Willamette’ fruits

Raspberry leaf blotch emaravirus (RLBV) has become established in many Serbian raspberry orchards as the most prevalent virus of raspberries in the country. The aim of this study was to evaluate the impact of RLBV on the red raspberry ?Willamette? variety. A trial was conducted in four raspberry orchards located in Western Serbia. Fruits from RLBVinfected and uninfected canes were analyzed for fruit size (fruit length, width, height, shape, and weight), soluble solids content, pH, titratable acidity, total sugars, and total phenolic and anthocyanin contents. The results of the study confirmed that RLBV significantly decreases fruit size and weight (9.15-27.49%) of ?Willamette? fruits. Soluble solids content was higher in infected fruits (1.55-7.39%), but the increase was not significant. RLBV did not cause significant changes in titratable acidity of raspberry juice, pH or total sugars content. Total phenolic and anthocyanin contents were higher in fruits of RLBV-infected plants in two out of four locations.

Development technologyof yogurt with coffee

Formulations of yogurt flavored with coffee with a sugar content of 4 and 6 % and instant coffee Nescafe Gold in the amount of 0.5, 0.7 or 0.9 % were developed. The possibility of including in the formulation of low-fat yogurts protein enrichments, namely dry whey protein concentrate WPC 80 Milkiland in the amount of 1.5 %. A five-point scale has been developed to assess the organoleptic characteristics of new types of yogurt. It was found that the score of the consistency of the samples differed and decreased with increasing coffee content from 0.5 to 0.9 %. The sugar content did not affect the consistency, but higher taste scores were obtained with coffee-flavored samples with the addition of 5 % sugar compared to 4 %. Yogurts with 0.7 % coffee and 4 % sugar and both yogurts with 0.9 % coffee had the lowest scores compared to other yogurt samples. Changes in titratable acidity during yogurt fermentation and during storage were studied. It was found that the highest rate of increase of titratable acidity was registered for sample 3, which at 4 h of fermentation reached 98 °T compared to others, which is explained by the content of 2.2–4.5 % chlorogenic acid and other organic acids in instant coffee. It was found that lactic acid accumulated during storage of yogurts with coffee. On the first day of storage, its content ranged from 0.135–0.200 %, and on the 15th day increased to 1.22–1.42 %. Such changes are natural, because lactic acid is a product of lactic acid microflora metabolism during lactose fermentation. It was investigated that the active acidity at the end of fermentation was 4.56 units. pH against control – 4.72 units. pH and had a higher rate of decline compared to control. This can be explained by the mass fraction of lactose, which in the whey protein concentrate is 36 %. Also, this protein enrichment contains a large number of carboxyl groups, which increases the acidity of the clot and the finished product. All test samples were found to have better rheological properties due to the use of 1.5 % whey protein concentrate and sugar in the formulations. The parameters of technological operations in the production of yogurt with coffee are substantiated.

Dynamic prediction model of ripening degree of Chinese spicy cabbage under fluctuation temperatures

The objective of this study was to investigate the effect of temperature on the change of titratable acidity in Chinese spicy cabbage (CSC) and develop a dynamic prediction model to determine the ripening degree of CSC under fluctuation temperatures. So, the changes of titratable acidity in CSC were measured under different storage temperatures and a kinetic model of titratable acidity under constant temperatures was established. Then the dependence of the change of titratable acidity on temperature was adequately modeled by the Arrhenius equation. In the end, a dynamic prediction model under fluctuation temperatures was established based on the exponential model and the Arrhenius equation. The results showed the changes of titratable acidity in CSC increased gradually with storage time and temperature within a certain temperature range. The model of titratable acidity under constant temperatures fitted well with the change of titratable acidity. The activation energy value in the Arrhenius equation was 57.9 kJ mol−1. The dynamic prediction model under fluctuation temperatures was established and the validation results showed that changes of the CSC quality could be predicted based on the prediction models. There, the consumers could understand the maturity of fermented vegetables by the prediction model without opening the package.

Impact of thawing methods on physico‐chemical properties and microstructural characteristics of concentrated milk

This study investigated the effects of different thawing methods on the physico-chemical properties and microstructural characteristics of pasteurized milk and concentrated milk. Four thawing methods including air thawing, flowing water thawing, microwave thawing, and ultrasonic thawing (UT) were individually used. The results showed that particle size and fat globules size of milk increased after thawing, but UT could improve these conditions. For the pasteurized milk, thawing process caused ethanol stability and heat stability degradation. Thawing decreased thermal stability of concentrated milk; however, no change was observed in ethanol stability. Secondary structures of proteins in both samples were also destroyed after thawing. The thawing method did not change pH values, but it would cause a small change in titratable acidity. Overall, the UT could maintain physico-chemical properties of pasteurized milk and concentrated milk better compared with other thawing treatments. Practical applications Thawing is an essential step before processing or eating frozen food and can greatly affect the final quality of the frozen food. To our knowledge, no previous study has optimized the method of thawing milk and compared the effects of different thawing methods on milk. So, it is important to study the effect of the different thawing method on the quality of concentrated milk. Ultrasonic thawing can increase the physico-chemical properties of milk.

Electrospun nanofibrous membrane for filtration of coconut neera

Coconut neera is a nutritious natural drink that is rich in amino acids, polyphenols, vitamins, and minerals. Nevertheless, the inherent presence of yeast activates natural fermentation. To prevent the fermentation process, it is necessary to reduce the yeast load in fresh neera, at the earliest possible. In this research, an electrospun polycaprolactone nanofibrous membrane was used for the removal of yeast from coconut neera. Randomly oriented non-woven nanofibers were fabricated using the electrospinning process. The process conditions were optimized at 15 kV applied voltage, 8 cm distance between the spinneret needle and the collector plate, and 1.6 ml/h feed flow rate for the best nanofiber characteristics and high filtration efficiency. The optimized nanofibrous membrane for neera filtration had an average fiber diameter of 942 nm, average porosity of 73.26%, and a mean thickness of 150 µm. Results confirmed that the porosity of the membrane had a significant effect on the flow rate of permeate. The biochemical characteristics of neera filtrate were investigated. In comparison with fresh neera, the filtered counterpart had significant changes in titratable acidity, pH, and color. While no significant changes were observed in total soluble solids content, slight reductions were noted in the total polyphenolic content and minerals. Importantly, the neera filtrate obtained through the optimized nanofibrous membrane showed a 2 log-reduction in yeast load. The effective reusability of the membrane and stability of the nanofiber morphology at repeated usage was confirmed. This approach shows prospects for neera filtration while retaining nutrient content and can be extended to other natural extract applications.Graphic abstract

Gold–silver core-shell nanorods based time-temperature indicator for quality monitoring of pasteurized milk in the cold chain

A time-temperature indicator (TTI) based on gold-silver core-shell nanorods ([email protected] NRs) was developed to monitor the quality degradation of pasteurized milk in the cold chain. Changes of longitudinal plasmon peak wavelength, micro-morphology and colour of the [email protected] NRs TTI at 4 °C, 15 °C, 25 °C, and 35 °C were investigated, and kinetic characteristics and temperature dependence of the TTI were studied. Pasteurized milk was also stored at the same temperatures, and changes of titratable acidity (TA), pH values and total bacterial count (TBC) were determined and fitted to characterize the kinetic properties of each quality attributes at different storage temperatures. Besides, the Arrhenius equation was used to calculate the activation energy (Ea) values, among which the [email protected] NRs TTI, TA, pH and TBC showed Ea values of 70.36, 65.67, 127.87 and 52.33 kJ/mol, respectively. Results showed that the TTI and TA possessed more similar Ea values, suggesting that the TTI could predict the TA of pasteurized milk in the cold chain more accurately. Furthermore, a dynamic temperature test was performed to verify the applicability and reliability of the TTI. Temperature accumulation effects were calculated and effective temperatures (Teff) of the TTI and the pasteurized milk were determined as 287.4 K and 287.3 K, respectively, which indicated high sensitivity and good applicability of the TTI for quality monitoring of the real milk system, showing great application potentials for cold chain intelligent labels.

The pH and Titratable Acidity of Still and Sparkling Flavored Waters: The Effects of Temperature and Storage Time

Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). Titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.

The effect of sprouted legume flour on the quality of fermented milk product during storage

The article presents the results of a study of the effect of germinated legume flour enriched with iodine and selenium on the quality of fermented milk product during storage. The relevance of the research is due to the lack of fermented milk products for people suffering from endocrine disorders, the market void of which reaches about 23 % of total production. As a result of research it is inserted that appearance and a consistence of the sour-milk product made according to a new compounding is jelly-like with equal edges, a uniform clot, milk-beige color. The product has a pure sour milk smell and a pleasant sour milk taste. The complex organoleptic index of the developed product is 0,1 point higher compared to the control. It was found that the mass fraction of fat in the test sample decreases by 1.7%, and the mass fraction of protein by 0,28% increases compared to the control. The use of germinated legume flour affects the change in titratable acidity and fermentation time. The acidity increases by 0,5 ° T, and the fermentation time decreases by 1 hour. According to the studied quality indicators, which are regulated by the normative and technical documentation, the product, where germinated bean flour was used, meets the established norms. Regularities of change of indicators of quality of sour-milk product with use of flour of the germinated bean during storage are defined. It was found that there is a change in acidity, which increases with increasing storage time. Against the background of increasing acidity, there is an increase in the number of lactic acid bacteria. The recommended terms of consumption which make 9 days are established. At this time of consumption, the developed products will have the usual organoleptic characteristics, acidity – 95 ° T. The content of lactic acid bacteria, bifidobacteria and acidophilic bacteria –≤ 10×107. The developed fermented milk product is a carrier of organic iodine and selenium in the amount of 25,2 (n ± 0,2) and 14 (n ± 0,3) μg. Which provides 16,8 and 24,5% coverage of the daily requirement of iodine and selenium for adults and adults and 28 and 46,6 % (respectively) for school-age children.

Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high‐throughput sequencing

Yucha is a type of spontaneously fermented food consumed in the Hainan province of China. In the current study, bacterial microbiota was analyzed by 16S rRNA High-throughput Gene Sequencing and changes in titratable acidity, as well as quantity of lactic acid bacteria, were monitored during the fermentation process of Yucha. We observed that bacterial diversity underwent more rapid changes in the first 4 weeks of the fermentation process. Lactococcus and Lactobacillus were the dominant microbial populations present during the whole process of Yucha fermentation, which rapidly proliferated accompanied by a decline in other bacterial groups, resulting in a significant increase in titratable acidity of Yucha. Furthermore, it is worth noting that there were some microbial populations with a relatively low abundance, such as Vibrio, Acinetobacter, and Enterococcus, which could possibly have a negative effect on the biosafety aspects of Yucha consumption. Practical applications Fermentation is a key step in Yucha production. In this study, a change in the population of bacteria in Yucha during fermentation was monitored, dominant bacteria present in Yucha were determined, and the profile of the dominant bacteria in the fermentation process was obtained. In addition, some bacteria that may have a negative impact on Yucha were detected. These results may prove to be useful for large-scale production of Yucha and improvement of its biosafety.

The Development of Crassulacean Acid Metabolism (CAM) Photosynthesis in Cotyledons of the C4 Species, Portulaca grandiflora (Portulacaceae).

Portulaca grandiflora simultaneously utilizes both the C4 and Crassulacean acid metabolism (CAM) photosynthetic pathways. Our goal was to determine whether CAM developed and was functional simultaneously with the C4 pathway in cotyledons of P. grandiflora. We studied during development whether CAM would be induced with water stress by monitoring the enzyme activity, leaf structure, JO2 (rate of O2 evolution calculated by fluorescence analysis), and the changes in titratable acidity of 10 and 25 days old cotyledons. In the 10 days old cotyledons, C4 and CAM anatomy were evident within the leaf tissue. The cotyledons showed high titratable acid levels but a small CAM induction. In the 25 days old cotyledons, there was a significant acid fluctuation under 7 days of water stress. The overall enzyme activity was reduced in the 10 days old plants, while in the 25 days old plants CAM activity increased under water-stressed conditions. In addition to CAM, the research showed the presence of glycine decarboxylase in the CAM tissue. Thus, it appears both pathways develop simultaneously in the cotyledons but the CAM pathway, due to anatomical constraints, may be slower to develop than the C4 pathway. Cotyledons showed the ancestral Atriplicoid leaf anatomy, which leads to the question: Could a CAM cell be the precursor to the C4 pathway? Further study of this may lead to understanding into the evolution of C4 photosynthesis in the Portulaca.

Short communication: Lactose utilization of Streptococcus thermophilus and correlations with β-galactosidase and urease

The ability to use lactose is critical for the application of Streptococcus thermophilus in fermented dairy products. Most studies have evaluated the use of lactose of S. thermophilus by measuring lactose utilization, but its correlation with β-galactosidase and urease has rarely been investigated. In this study, 10 strains of S. thermophilus isolated from fermented yak milk exhibited a diversity of β-galactosidase and urease activities, growth, and acid production in de Man, Rogosa, and Sharpe-lactose. Among the strains, 15G5 possessed the highest β-galactosidase activity and showed the highest cell growth, lactic acid production, and titratable acidity during fermentation. In contrast, 7G10, with the weakest β-galactosidase activity, produced the lowest lactic acid content and change in titratable acidity. Further investigation indicated that β-galactosidase activity of S. thermophilus showed significant positive correlations with the growth of cell densities, the production of lactic acid, and titratable acidity, and urease activity of S. thermophilus showed a significant correlation with the use of lactose and the production of lactic acid and acetaldehyde. These findings suggest that the differences of β-galactosidase and urease activities are essential for the performance in the lactose metabolism, growth, and acid production of S. thermophilus, providing new insights into strain selection and application.

Modeling the Inactivation of Bacillus cereus in Tiger Nut Milk Treated with Cold Atmospheric Pressure Plasma

The impact of cold atmospheric pressure plasma treatment on the inactivation kinetics of Bacillus cereus ATCC 14579 and the resulting quality changes was investigated in tiger nut (Cyperus esculentus L.) milk (TNM). The effect of input power (39, 43, and 46 W) and treatment time (0 to 270 s) was fitted using the Weibull model to represent the microbial kinetic inactivation in the treated TNM. Inactivation efficacy increased with an increase in treatment time and input power. A 5.28-log reduction was achieved at 39 to 46 W without significant changes in titratable acidity, whereas no reduction in titratable acidity was observed in the pasteurized sample. The inactivation kinetics was adequately described by the Weibull model. Higher input power of 43 and 46 W and 120 s of treatment resulted in marked decreases in pH, flavonoid concentration, and antioxidant activity compared with those parameters in pasteurized TNM. Increases in total color difference and phenolic concentrations also were observed. The results indicate that these changes were caused by the immanent plasma reactive species. This study provides valuable inactivation kinetics information for food safety assessment studies of B. cereus vegetative cells in TNM.

EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY

Five processed cheese spread treatments were made to investigate the effect of incorporating whey protein hydrolysate on the quality attributes of resultant processed cheese spread. Whey protein hydrolysate was incorporated at the rate of 2.5, 5.0, 7.5 and 10% instead of fresh Ras cheese that used to making control processed cheese spread. The resultant processed cheese treatments were stored for 3 months at 6 ± 2 Cᵒ. The obtained results revealed that incorporation of whey protein hydrolysate caused a slight increase in pH values, total protein, soluble protein contents and meltability of cheese, while caused a significant reduction in oil separation index, ash content and titratable acidity changes were proportional to the rate of whey protein hydrolysate substitution. Incorporation of whey protein hydrolysate decreased the whiteness of processed cheese spread treatments, while increased the values of a, b and ∆E (change in colour). Adding whey protein hydrolysate increased hardness, adhesiveness, cohesiveness and springiness of the resulting processed cheese spread treatments, while decreased the values of gumminess and chewiness. Incorporating whey protein hydrolysate up to 5.0% did not affect significantly the acceptability and organoleptic scores, while increasing the ratio of adding whey protein hydrolysate above 5.0% caused a significant decrease in the organoleptic scores of resultant processed cheese spread. Titratable acidity, total protein content and oil separation of processed cheese spread treatments were slightly increased during storage period, while pH values, meltability and moisture content decreased.

Crassulacean acid metabolism in the Basellaceae (Caryophyllales).

C4 and crassulacean acid metabolism (CAM) have evolved in the order Caryophyllales many times but neither C4 nor CAM have been recorded for the Basellaceae, a small family in the CAM-rich sub-order Portulacineae. 24h gas exchange and day-night changes in titratable acidity were measured in leaves of Anredera baselloides exposed to wet-dry-wet cycles. While net CO2 uptake was restricted to the light period in well-watered plants, net CO2 fixation in the dark, accompanied by significant nocturnal increases in leaf acidity, developed in droughted plants. Plants reverted to solely C3 photosynthesis upon rewatering. The reversible induction of nocturnal net CO2 uptake by drought stress indicates that this species is able to exhibit CAM in a facultative manner. This is the first report of CAM in a member of the Basellaceae.

Impact of ozonisation on pro-health properties and antioxidant capacity of ‘Honeoye’ strawberry fruit

ABSTRACTThe objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant capacity of ‘Honeoye’ strawberries cultivar. Efficiency of gaseous ozone usage as a method of extending the fruit shelf life was proved. Strawberries were exposed to ozone stream with concentration of 0.3–1.2 mg/L, within 60, 120, 150 and 180 min. The scope of research included measurements of the titratable acidity, content of soluble solid substances and the following pro-health characteristics: the total antioxidant capacity, phenolic compounds content and vitamin C content. On the second, fourth and sixth day of storage, an assessment was carried out on the fruit mass changes. Statistically significant differences (p < 0.05) in the titratable acidity changes and soluble solids concentration were reported. The application of ozone allowed reduction of strawberries weight losses during storage without a negative impact on their pro-health properties.