Cold Break Research Articles

Variety, growing conditions and processing method act on different structural and biochemical traits to modify viscosity in tomato puree

The texture of tomato products can be modified by choice of variety, their growing conditions and/or processing method, but no clear explanation exists of the mechanisms that transform fruit tissue, how they act on texture, or whether genetics and processing impact the same physical parameters. We therefore conducted a study that processed 4 varieties produced under low/high nitrogen supply, into puree using both hot and cold break processes. No specific rheological signature allows discrimination between cultivar-induced or process-induced textural changes, but that they can be distinguished by sensory analysis. Growth conditions impacted but was not sensory distinguished. Both caused significant variations in 7 of 11 physico-chemical parameters, but the order of importance of these traits controlling texture varied, depending on whether the cause was genetic or process-related. Analysis of alcohol insoluble solids revealed a specific signature in pectin composition and conformation that could be linked to particle aggregation in the presence of lycopene-rich particles.

Life cycle assessment of environmental impacts of cold and hot break tomato paste packaged in steel drums and exported from Xinjiang, China

The purpose of this study was to conduct a life cycle assessment (LCA) of the environmental impact of highly concentrated tomato paste produced by cold break and hot break methods. We considered the environmental impact and environmental hot spots related to tomato cultivation, tomato paste processing, packaging, and transportation, and then identified potential improvements for each stage. The research site was in Xinjiang, China, which is the main production area of high-concentration tomato paste for export in China. Taking 240 kg tomato paste packed in 220-L steel drums as the functional unit, the main data were obtained from studies on production enterprises and agricultural statistics. Ten environmental impacts were calculated using eFootprint: primary energy demand (PED), resource depletion-water (WU), climate change (GWP), ozone depletion (ODP), acidification (AP), particulate matter (RI), photochemical ozone formation (POFP), eutrophication (EP), ecotoxicity-freshwater (ET), and human toxicity-cancer effects (HT-cancer); their respective values for cold break paste were 5947 MJ, 82400 kg, 490 kg CO2 eq, 4.07E-06 kg CFC-11 eq, 5.150 kg SO2 eq, 1.600 kg PM2.5 eq, 0.270 kg NMVOC eq, 1.000 kg PO43− eq, 4.230 CTUe, and 3.70E-07 CTUh. The results showed that the environmental impact of cold break paste was lower than that of hot break paste because of lower steam consumption. The cultivation phase was the main contributor to WU, AP, EP, ET, and HT-cancer. In the processing phase, mashed tomatoes are concentrated using a large amount of steam to obtain a concentrated paste product. The energy consumption in the processing phase contributed >50% of PED, GWP, and RI. Although the packaging and transportation phases had smaller environmental impacts, the use of steel drums for packaging cannot be ignored. We conducted sensitivity analyses to evaluate the overall benefits that could be achieved by different mitigation schemes. In the whole supply chain, improving irrigation and fertilization methods and replacing the primary energy for steam production are the best strategies to improve environmental sustainability.

Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice

The aim of this research was to analyze pectolytic activities (pectinmethylesterase “PME” and polygalacturonase “PG”) and physical qualities in tomato juice treated by UV-LED, Hot Break (HB), and Cold Break (CB) processing. Tomato juice treated by UV-LED (117 mJ/cm2) obtained a residual PME activity similar to that of CB, and tomato juice treated by UV-LED (351 mJ / cm2) had a residual PME activity 28.3% lower than HB (p < 0.05). The effect of UV-LED on PG activity was similar to HB and 49% lower than CB (p < 0.05). Furthermore, UV-LED processing caused a decrease in pH and total acidity and a significant increase in total lycopene content. Antioxidant activity and viscosity for UV-LED processing were similar to CB, total polyphenol content and °Brix were similar to HB (p > 0.05). Therefore, this study provides a promising application of UV-LED technology for controlling enzymatic activity in tomato juice, and an alternative to heat treatment. Industrial relevanceNowadays, the tomato industry uses heat treatments to inactivate pectolytic enzymes. UV-LED technology could have an industrial appreciation, as it was efficient in decrease the activity of these enzymes, in addition, preserved and increased some bioactive compounds. Therfore, it is proposed as an efficient method for processing fruit and vegetable juices. Nevertheless, further studies are needed to clarify the effect of this technology on pectolytic enzymes and quality parameters in liquid fruit and vegetable foods.

A Review on Cold Cracking Phenomenon in High Strength Steel Welded Joints (Causes and Cures)

Welding engineering becomes essentially important in all fabricating branches, such as; oil pipelines, ship industry, oil platforms, vehicle industry, oil tanks, and more applications. Hydrogen-induced cracking related to welding could be a source of genuine harm to welded structures. In this manner, it may be a common topic in such areas and its avoidance is an imperative issue. Steel weldability, with respect to cold cracking, is relative to steel hardenability, which indicates the forming of hard and fragile martensitic microstructure. The most perfect way to dodge martensite is by abating the cooling rate of the parent metal and warming the heat-affected zone. There are numerous arrangements to avoid the over issue, two of them are: preheating and the utilization of fewer hydrogen consumables. The current paper surveys a few of past and later inquiries that are coordinated towards getting a more coherent understanding of the impact of welding parameters on cold breaking shirking, centering especially on the impact of preheating technique and diffusible hydrogen levels on cold cracks of different steel types. However, one of the foremost vital discoveries of this ponder is that resistance to hydrogen-induced cracks has for the most part progressed in numerous steel types, and the required ways to dodge cold cracks by control of the welding conditions are well set up.

Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components.

To facilitate the production of tomato products with high bioactivity and improve the utilization of orange-colored tomatoes, the carotenoids of 11 tomato cultivars were analyzed using high-performance liquid chromatography with photodiode array detection. Moreover, antioxidant activities were evaluated by four chemical-based assays, and the influences of thermal treatment on the carotenoids in orange-colored tomatoes rich in tetra-cis (7Z, 9Z, 7'Z, and 9'Z)-lycopene, phytofluene, and phytoene were studied. The nine orange-colored tomatoes (OT) were divided into two categories: OT-B, containing five cultivars rich in β-carotene, and OT-L, containing the other four cultivars that were abundant in tetra-cis-lycopene, phytofluene, and phytoene. The antioxidant activities of OT-L were higher than those of OT-B and the SD-2 cultivar in OT-L showed similar antioxidant activity to the red tomatoes. During thermal processing, tetra-cis-lycopene in SD-2 decreased about 38% after being exposed to heat for 2 hr at 80 °C, while its content was still higher than other lycopene isomers. Other-Z-lycopenes and all-trans (E)-lycopene increased from 2.36 ± 0.19to 14.73 ± 1.16µg/g fresh weight (FW) and 0.75 ± 0.10to 5.91 ± 1.02µg/g FW, respectively. Thus, thermal treatments at lower temperature, such as cold break and pasteurization, were more suitable for processing OT-L. The results demonstrated that OT-L could be an excellent raw material to produce tomato products with high bioavailability and bioactivity. The results of this research could provide helpful information for the research and development of tomato products using orange tomatoes and benefit planters and consumers. PRACTICAL APPLICATION: Some orange tomato cultivars are promising raw materials for tomato products because of their high contents of bioactive tetra-cis-lycopene, phytofluene, and phytoene. This study demonstrated the carotenoid components and antioxidant activities of the widely planted orange-colored tomatoes in China. The obtained knowledge, including the thermal processing effects on the isomerization and degradation of carotenoids in the cultivars, will offer useful information to food processors and benefit the consumers.

RESEARCH OF PROCESS OF DIVISION OF GRADE ROLLING ON THE MEASURED BLANKS BY METHOD OF BREAKING BEND AT STATIC AND SHOCK LOADING

Research of the process of cold breaking of rolling by bending under static and shock loads was conducted to determine the effect of loading speed on the power parameters of the separation process and the quality of the workpieces. Experimental researches are conducted for the three-point cold breaking by bending of templates from steel of different brands at the static and shock loading with the use of original equipment and rigging. Comparison of maximal force of breaking at the static and shock loading was estimated by the coefficient of dynamic, which for the different brands of steel laid down accordingly: ШХ15 - 0,7; 60С2 - 1,6; 45 - 2,0..2,2; 40Х - 1,8..2,1; 20 - 1,6..1,8 at speed of deformation to 18 m с. At the increase of speed of deformation the coefficient of dynamic grows for materials in the plastic and viscidly-resilient state and diminishes for materials in the fragile state. Than higher plasticity of material of templates, the greater size of coefficient of dynamic. Obviously, that for the exposure of inclination of materials of templates to fragile destruction it is necessary to apply the higher values of speed of loading. With the growth of speed of deformation geometrical exactness of blanks from the different brands of steels, gets better, but not significant. The most high quality was shown by blanks at the division of standards from fragile and viscoelastic steels: ШХ 15, steel of 60С2, steel 45, steel of 40Х. It is identified that greater part of energy of deformation is spent on an origin and viscid growing up of crack, while energy expended on fragile destruction is insignificant. Got results can be used for the improvement of the technologies of process of division of grade rolling on the measured blanks by the method of the cold breaking by a bend.

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments.

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.

Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

The yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. paracasei F19 counts was higher than 106 CFU/g at the end of storage.

IMPACT OF BREAK IN COLD CHAIN ON THE TECHNOLOGICAL AND ORGANOLEPTIC QUALITIES OF ATLANTIC MACKEREL (SCOMBER SCOMBRUS) AND HORSE MACKEREL (TRACHURUS TRACHURUS) IN SOUTH BENIN

Horse mackerel and Atlantic mackerel are species often imported and sold in Benin in frozen form. This study aimed to evaluate the impact of the break in cold chain on the technological and organoleptic qualities of these fish in south Benin. Thus, it was carried out from June to December 2016 in the Department of Atlantic and Littoral. For the study, fish samples (120 Atlantic mackerel and 120 Horse mackerel) were taken for laboratory analyzes. It appears that the weight of the whole fish, the weight of the eviscerated fish and the weight of the remains were significantly higher for the breaks of 6 hours than for the breaks of 3 hours and 12 hours. The fillet weight of fish at 6 hours (140.4g) of cold break was significantly higher than that at 3 hours (112g) of cold break. No influence of break in cold chain was observed on the yield, fillet yield, water content and pH. Whatever the break duration, the different weights recorded were significantly higher in Horse mackerel than in Atlantic mackerel. The various weights recorded in Atlantic mackerel with 3 and 12 hours of break were higher than those recorded with 6 hours of break. The red index was higher for the 6 hours of break than for the 12 hours of break (P

Increased diffusivity of lycopene in hot break vs. cold break purees may be due to bioconversion of associated phospholipids rather than differential destruction of fruit tissues or cell structures

Lycopene bioaccessibility is enhanced by processing, as explained by the destructuration of plant tissues, making diffusion easier. However, in tomato, the relationship between grinding intensity and lycopene release from purees suffers from uncertainty. In particular, hot break puree exhibited twice as much diffusible lycopene as compared to cold break, while both were processed with the same grinding intensity. To explain the difference, we systematically studied the diffusivity of particles according to their size and integrity, and used microscopic and physical analyses to reveal structural differences. Neither particle size distribution, nor cell destruction, nor plastid transformation exhibited any correlation to the differences in diffusivity. However, Raman microspectroscopy combined with a chemometric analysis revealed significant changes in lycopene spectra and a putative linkage to phospholipid transformation. Phospholipid profiling of five pairs of contrasted purees revealed that, during the cold break, a transition from complex phospholipids to more simple phosphatidic acid molecules systematically occurred.

Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process

The popular flavor of tomato and its products are primarily due to a complex mixture of acids, sugars, amino acids, minerals, and volatile compounds. Within this mixture, the aroma of tomato and its products is an important attribute that greatly influences consumer acceptability and preference. In the present study, tomato and its two types of pastes, produced from hot and cold break methods, were subject to sensory profiling, aroma, and aroma-active compounds analysis. The key aroma compounds in tomato and its two types of pastes were characterized by application of direct solvent extraction with dichloromethane/solvent assisted flavor evaporation (SAFE), gas chromatography–mass spectrometry–olfactometry (GC–MS–O) technique and aroma extract dilution analysis (AEDA). Fresh tomato and its paste volatiles were composed of alcohols, aldehydes, lactones, carboxylic acids, ketones, furans, esters, volatile phenols, 13-C norisoprenoid, terpene, and pyrrols. Via AEDA application, a total of 21 and 13 key odorants were detected in tomato and its pastes, respectively. In tomato pastes, lower numbers of aroma-active compounds than in fresh tomato were determined. The most important difference of aroma-active compounds in tomato and its pastes was hexanal, (Z)-3-hexenal, 2,3-butanediol, (Z)-3-hexenol, (E)-2-octenal, benzaldehyde, (E,Z)-2,6-nonadienal, methyl salicylate, β-ionone, 5-penthyl-2-(5H)-furanone and eugenol was not detected in tomato paste samples. On the basis of flavor dilution (FD) factors obtained by AEDA, the most powerful aroma-active compounds were (Z)-3-hexenal (FD = 512; green-grassy), 4-methyl-(5H)-furan-2-one (FD = 512; fruity), β-ionone (FD = 512; floral-violet) in tomato; 6-methyl-5-hepten-2-one (FD = 1024; green-leafy) in cold break tomato paste and furfural (FD = 512; pungent) in hot break tomato paste. In the sensory analysis, the tomato paste produced with the cold processing method was more acclaimed in terms of color, smell, taste and fruity aroma than the paste produced via the hot processing method.

Processed tomatoes improves the antioxidant status of carbon tetrachloride-intoxicated rat tissues

As a result of thermal treatments of tomatoes, a significant lycopene degradation is produced, being modulated this effect by the moisture content. It is of great interest, as a consequence, to know the effect of thermal processes on nutritional properties of tomatoes. The information obtained may be a valuable tool to optimize the conditions of thermal processing, mainly temperature and water content, to minimize lycopene degradation. In the present study, we compared the efficiency of three types of processed tomatoes, i.e., Cold Break, Oleoresin, and Powder, as protection agents against oxidative stress induced by carbon tetrachloride (CCl4) in the liver, kidney, heart, lung, and brain tissues of rats. To check the antioxidant properties of these processed, rats were pre-treated with Cold Break, Oleoresin, and Powder processed tomatoes, and then intoxicated with CCl4. Activities of serum glutamate oxaloacetate transaminase (GOT), glutamate pyruvate transaminase (GPT), and lactate dehydrogenase (LDH) were measured to check the hepatic damage in rats. With the aim of evaluating the protective efficiency of processed tomatoes in rat tissues, we measured the concentration of chemical stress oxidative markers H2O2, malonyldialdehyde (MDA) and reduced glutathione (GSH), and the activities of catalase (CAT), superoxide dismutase (SOD), glutathione-S-transferase (GST), glutathione reductase (GRase), and glutathione peroxidase (GPx). Our results clearly showed that, although the efficiencies of the three types of processed tomatoes were not the same and that the effect in each tissue was slightly different, the Oleoresin preparation showed a protective effect against organ oxidative stress that was slightly higher than tomato Powder or Cold Break products.

Variations in physical-chemical properties of tomato suspensions from industrial processing

Industrial tomato processing begins with a “break” step, in which the tomatoes are subjected to a thermal treatment to disrupt the fruit consistency: a low temperature break (cold break, CB; 60–77 °C) yields fresher products, whereas a high temperature break (hot break, HB; >90 °C) is used for higher viscosity products. The HB process is believed to destroy most pectolytic enzyme activity, thereby preserving the pectic matrix. This study assessed the physical/chemical basis for viscosity differences in HB and CB products. Based on serum replacement and subsequent viscosity assays, it was determined that the solubilized pectin in the serum was not a significant factor. Instead, it appears that the different temperature regimes result in the formation of particulate material, or pulp, with different rheological properties. The particle size and viscoelastic properties of the pulp differed between the two break products, indicating that differences in the particle phase may determine the viscosity differences between HB and CB products. The HB particulate material exhibited a high degree of elasticity, as indicated by its large measured storage modulus whereas the CB pulp was composed of particles having a more viscous behavior (lower storage modulus and comparable with measured loss modulus).

Tomato seed oil for edible use: Cold break, hot break, and harvest year effects

In the tomato juice and sauce industries, tomatoes are submitted to a hot break or a cold break thermal treatment. Tomato seed is considered waste but could become an important source of edible oil. A 3-year study was conducted. The studied properties were free acidity (max 1.26%), peroxide value (max 6.14 meq O2/kg oil), p-anisidine value (0.40–13.45), Totox (3.85–24.68), saponification value (187.84–198.90), total phenols (212–532 mg/kg), and refractive index (1.4707–1.4723). DPPH· was always higher than 70%. Essential fatty acids were higher than 56% of the total fatty acid methyl ester composition content. Total sterols ranged from 1,546 to 2,077 mg/kg. Policosanol were higher on 2014 harvest year. The low free acidity, peroxide value, spectrophotometric characteristics, the high phenol content, and radical scavenging activity values suggest that tomato seed oil is potentially edible. Hot break and cold break treatments did not significantly influence the physicochemical properties and the cold break is recommended because cheaper. Practical applications This study gives information about the effect on the physicochemical properties of the tomato seed oil as a food after cold break and hot break treatments. In addition, it is evidenced how the harvest year influences these parameters.

Effects of Process and Storage Temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during Storage Time

Effects of Process and Storage Temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during Storage Time

Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process.

The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change.

Comparison of the application of high pressure and pulsed electric fields technologies on the selective inactivation of endogenous enzymes in tomato products

Application of novel technologies such as high pressure (HP) or pulsed electric fields (PEF) on the remaining activity of endogenous tomato pectinolytic enzymes such as Pectinmethylesterase (PME) and Polygalacturonase (PG), responsible for tomato products texture was studied. HP combined with temperature (200–800 MPa @ 55–75 °C), PEF (5.5–12.5 kV/cm, 0–12 ms treatment time) and thermally treated (55–75 °C) samples were studied. After thermal treatment, PG appeared to be more resistant than PME. Opposite behavior was observed for HP treated samples. For PME inactivation more intense P-T process conditions were necessary compared to PG. For PEF treatment, 98% inactivation was observed at 12.5 kV/cm and 6 ms for PME, and at 5.5 kV/cm and 11 ms for PG. PME appeared to be more HP and PEF resistant compared to PG. The results support the potential application of HP and PEF to selectively inactivate PG while partially retaining PME in tomato juices, aiming in improved tomato products' textural characteristics. The aim of the tomato industry is to produce tomato products of desired textural and sensorial characteristics while increasing the yield by decreasing the evaporated water. This can be achieved by applying novel technologies such as high pressure (HP) processing or pulsed electric fields (PEF) that affect the remaining activity of the endogenous pectinolytic enzymes such as Pectinmethylesterase (PME) and Polygalacturonase (PG), responsible for the final texture leading to products with improved quality characteristics such as viscosity, color and consistency. However, HP treatment is a batch process and makes it difficult for the treatment of large quantities (production of small quantities of superior products could be the target of the application of HP technology), while PEF technology could be applied in line with the typical production flow of that kind of products before the cold break step.

Study on interference effect of Sijunzi decoction on brain-gut CaM/CaMKⅡ of spleen Qi deficiency syndrome rats

To observe the dynamic time-phase expressions of key genes of brain-gut CaM signal pathway of spleen Qi deficiency rats and the intervention effect of Sijunzi decoction.Male Wistar rats were randomly divided into the normal control group, model 14 d, 21 d, 28 d groups, and Sijunzi decoction 14 d, 21 d, 28 d groups. Except for the normal control group, the remaining groups were included into the spleen Qi deficiency model with the bitter cold breaking Qi method (ig 7.5 g · kg⁻¹ · d⁻¹ of Rheum officinale, Fructus aurantii immaturus, Magnolia officinalis preparation) and the exhaustive swimming method. On the 7th day after the modeling, the Sijunzi decoction groups were orally administered with Sijunzi decoction 20 g · kg⁻¹ · d⁻¹. The expressions of key genes CaM/CaMK II of CaM signaling pathway in hippocampus and intestine at different time points by immunohistochemical method and Western blot. At the same time, the intervention effect of Sijunzi decoction on spleen Qi deficiency rats and its mechanism were analyzed.Spleen Qi deficiency rats showed higher intestinal CaM/CaMK II expression and lower hippocampus CaM/CaMK II expression than normal rats (P < 0.05, P < 0.01). After the treatment of Sijunzi decoction, spleen Qi deficiency rats showed reduction in intestinal CaM/CaMK II expression and increase in hippocampus CaM/CaMK II expression (P < 0.05, P < 0.01).The formation of spleen Qi deficiency syndrome may be related to the high expression of CaM/CaMK II in small intestine tissues and its low expression in hippocampus tissues. Sijunzi decoction may achieve the therapeutic effect in spleen Qi deficiency syndrome by reducing the CaM/CaMK II expression in intestinal tissues and increasing it in hippocampus tissues.

COLD ACCLIMATION PATTERNS OF ACTINIDIA ARGUTE CULTIVARS IN A TEMPERATE CLIMATE ZONE

The kiwi berry, Actinidia arguta Planch is gaining importance in temperate Europe. Warm transient intervals during the winter season can initiate cold deacclimation and bud break of woody plants. Most A. arguta cultivars are characterised by an early bud burst which may result in horticultural limitations due to a high sensitivity to spring frost of these young shoots/inflorescences. The evolution of bud dormancy was observed in two Actinidia arguta 'Weiki' and 'Geneva' cultivars. From September through mid-October the final 30-day shooting percentage (FS) was low. Between mid-October and mid-December a steep rise in FS indicates that bud endodormancy was broken. 'Weiki' appears to have a lesser need for cold exposure in order to release it from dormancy. The seasonal pattern of cold acclimation and deacclimation was determined for both cultivars using the electrolyte leakage test. Maximal cold tolerance was achieved in midwinter. In early spring cold tolerance of the buds declined again. 'Geneva' was more cold tolerant than 'Weiki'.

Tomato seed oil for biodiesel production

The use of vegetable oil for biodiesel production as a renewable energy source can have five main goals: the reduction of dependence on fossil energy, the reduction of wastes, the increase of the economic value of fruits, the increase of the economic value of vegetable oils, and the reduction of total CO2 emissions. Tomato seeds could be used for biodiesel production. The influence of the hot break and cold break treatments together with the harvest year effect on the physicochemical properties of the tomato seed oil were studied. Relative density was within 928 ± 0.33, acid value ranged from 0.48 ± 0.07 to 2.50 ± 0.03. The oil stability index measured at 110°C was always above 6 h. Kinematic viscosity decreased with the increase of the temperature from 30 to 50°C, being similar to the value indicated by the DIN 51605 for rapeseed oil at 40°C (35.17 ± 020–41.35 ± 0.56 mm2/s). Eleven fatty acid were detected: myristic acid, palmitic acid, palmitoleic acid, margaric acid, margaroleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, and eicosenoic acid. Linoleic acid prevailed on all fatty acid methyl esters (mono‐alkyl esters) (49.61–57.89%) followed by oleic acid (18.79–21.82%). In the large part of cases, the iodine value was within the maximum of DIN 51605. Cetane number, calcium, and magnesium were out of the limit. International standards for biodiesel and vegetable oil quality standard were discussed.Practical applications: This study is related to the possibility of using an unusual vegetable oil as a source for biodiesel production. In this way, one can monetize a waste product (tomato seeds) and at the same time obtain a vegetable oil useful for biodiesel production. It is noteworthy that, at present, tomato seed oil is not used in the food industry so its use for biodiesel will not increase its price.In the tomato seed oil, the sum C18:1 + C18:2 is similar to an olive oil. All biodiesels produced by the studied TSOs have a CN well above 51.0 and 47.0 stated by the European and USA regulations for a biodiesel.