Commercial Quality Research Articles

Enhancing Sustainable Automated Fruit Sorting: Hyperspectral Analysis and Machine Learning Algorithms

Recognizing and classifying localized lesions on apple fruit surfaces during automated sorting is critical for improving product quality and increasing the sustainability of fruit production. This study is aimed at developing sustainable methods for fruit sorting by applying hyperspectral analysis and machine learning to improve product quality and reduce losses. The employed hyperspectral technologies and machine learning algorithms enable the rapid and accurate detection of defects on the surface of fruits, enhancing product quality and reducing the number of rejects, thereby contributing to the sustainability of agriculture. This study seeks to advance commercial fruit quality control by comparing hyperspectral image classification algorithms to detect apple lesions caused by pathogens, including sunburn, scab, and rot, on three apple varieties: Honeycrisp, Gala, and Jonagold. The lesions were confirmed independently using expert judgment, real-time PCR, and 3D fluorimetry, providing a high accuracy of ground truth data and allowing conclusions to be drawn on ways to improve the sustainability and safety of the agrocenosis in which the fruits are grown. Hyperspectral imaging combined with mathematical analysis revealed that Venturia inaequalis is the main pathogen responsible for scab, while Botrytis cinerea and Penicillium expansum are the main causes of rot. This comparative study is important because it provides a detailed analysis of the performance of both supervised and unsupervised classification methods for hyperspectral imagery, which is essential for the development of reliable automated grading systems. Support Vector Machines (SVM) proved to be the most accurate, with the highest average adjusted Rand Index (ARI) scores for sunscald (0.789), scab (0.818), and rot (0.854), making it the preferred approach for classifying apple lesions during grading. K-Means performed well for scab (0.786) and rot (0.84) classes, but showed limitations with lower metrics for other lesion types. A design and technological scheme of an optical system for identifying micro- and macro-damage to fruit tissues is proposed, and the dependence of the percentage of apple damage on the rotation frequency of the sorting line rollers is obtained. The optimal values for the rotation frequency of the rollers, at which the damage to apples is less than 5%, are up to 6 Hz. The results of this study confirm the high potential of hyperspectral data for the non-invasive recognition and classification of apple diseases in automated sorting systems with an accuracy comparable to that of human experts. These results provide valuable insights into the optimization of machine learning algorithms for agricultural applications, contributing to the development of more efficient and accurate fruit quality control systems, improved production sustainability, and the long-term storage of fruits.

Wearable threads for monitoring sanitizer quality using dye displacement assay.

This study employs zero-cost (≈0.01 $) and durable thread-based devices to evaluate the quality of simulated and commercial sanitizer samples through dye displacement assay (DDA). A diverse range of sanitizer compositions, including ethanol concentrations of 55%, 75%, and 95% (v/v), were analysed. This investigation encompasses an assessment of the marker type (Doms and Hauser brands) on the migration distance of the dye region marked on thread devices. Our results demonstrate a proportional increase in the migration distance of the dye with increasing ethanol concentrations due to a decrease in the coefficient of viscosity and solvation power of ethanol on dye molecules. Additionally, a field trial for the thorough assessment of commercial sanitizer quality using thread-based devices further underscores the efficacy of this methodology. A calibration plot for a braided thread with Doms marker dye provides a reliable means to quantitatively assess the ethanol content in different commercial sanitizer compositions. Our findings collectively highlight the significance of this innovative method as a valuable tool for quality control and assessment for public health and hygiene as well as for preparing us for another pandemic.

The Effect of NaCl-Salinity Applications on the Improvement of Quality Characteristics and Yield of Tomato (Lycopersicon esculentum L.) Grown in Substrate Culture

Salt application in soilless cultivation systems can be considered as a strategic tool to improve tomato fruit quality. In this context, the effects of increasing the salt concentration in the nutrient solution added to the solid culture medium on yield and yield components, biophysical and organoleptic quality traits of tomato (Lycopersicon esculentum L. cv. Kardelen F1) under greenhouse conditions were studied. The salt in the nutrient solution was applied to tomato plants as sodium chloride (NaCl) at four concentrations (0, 14.1, 44.4, and 70.4 mM). Each pot received 150 mL of nutrient solution daily during the vegetative period, while 300 mL was applied daily after flowering. This study was conducted with three replicates following a randomized block design. Plants were harvested 90 days after transplanting. Low salt application in the nutrient solution (14.1 mM NaCl) increased total fruit yield, while the high salt application did not effect fruit yield compared to the control. Salt application at increasing concentrations decreased fruit size and diameter but increased the dry matter in the fruit. The salt treatment mainly positively affected the commercial and organoleptic quality parameters of the tomato fruits. In conclusion, a low level of sodium chloride (14.1 mM NaCl) in soilless culture enhanced fruit production, while moderate (44.4 mM) and high (70.4 mM) concentrations improved various fruit quality traits.

Deciphering the anthocyanin metabolism gene network in tea plant (Camellia sinensis) through structural equation modeling

BackgroundTea is an important cash crop that significantly contributes to rural development, poverty reduction and food security in many developing countries. It provides livelihoods for millions of smallholder producers and aids their economic stability. Anthocyanins in tea leaves provides excellent commercial quality and germplasm exploration potential. These compounds give tea leaves vibrant colors and increase health benefits. The current understanding of the synergistic regulation mechanisms responsible for color changes in purple tea, attributed to anthocyanin degradation, remains unclear.ResultsIn this study, we have identified 30 gene families within the genome that are associated to with anthocyanin metabolism from tea. These gene families play distinct roles in the biosynthesis of anthocyanin including the formation of the core, structure, modification of the molecular framework, facilitation of transport process, regulation of gene expression, breakdown pathways, sugar transportation and iron ion respectively. Subsequently, we investigated the synergistic mechanisms of anthocyanin metabolism related gene families within tea leaves using structural equation modeling. The results showed that sugar transport positively affects anthocyanin transportation, and promotes anthocyanin degradation during leaf pigmentation, whereas, it inhibits anthocyanin degradation during the fading of leaf color. Further, Iron ions facilitate the degradation of anthocyanins during their deposition and conversely, impede this degradation process during digestion. These finding suggests that tea plants may regulate the synthesis and degradation of anthocyanins through sugar transport and iron ions ensure healthy levels and vibrant colors.ConclusionsOur study contributes valuable information into the dynamic equilibrium anthocyanin mechanism and sheds light on complex regulatory mechanisms that govern the synthesis, transport and degradation of these pigments. These insights could be further used to develop strategies for enhancing anthocyanins content in unique tea germplasm to aid tea industry in producing new tea products with increased health benefits and aesthetic appeals.

Impact of harvest maturity and storage conditions on tomato quality: A comprehensive experimental and modeling study

The study was applied to fresh tomatoes (Solanum lycopersicum, Marbone variety). First, a field survey was conducted to obtain statistical data on the temperature and duration (minimum, mode, maximum) at different stages in the supply chain. Then, the physicochemical, phytochemical and volatile compounds were measured at harvest and on five different days (3, 7, 11, 14 and 21 days) for two maturity stages at harvest (green-orange and light red) and under three storage temperatures (3 °C, 8 °C and 15 °C). These data were used to evaluate the combined impact of harvest maturity, time and storage temperature on the evolution of the different compounds. From the same data, quality models were developed based on the Arrhenius equation to describe the tomato quality evolution under different storage temperatures for (Z)-3 hexenal, total sum of acids, lycopene and chlorogenic acid. These compounds were chosen because of their relation to commercial and nutritional qualities. The model results were validated using additional data from a different study conducted on one constant temperature profile and two dynamic time-temperature profiles as in a supply chain. Finally, data from the field survey and the quality models were combined in a Monte Carlo process (105 product items) to simulate the variability of time-temperature profiles from the grower to the sales outlet and its impact on the quality attributes. For two maturity stages at harvest, the impact of the supply chain on the quality attributes of tomatoes at the sales outlet was also analyzed. Simulation results show that the maturity stage at harvest significantly impacts the final lycopene content and the total sum of acids in tomatoes at the sales outlet, with fruit harvested at the light red stage containing higher lycopene levels (and a lower hue angle) and a lower total sum of acids in comparison with fruit harvested at the green-orange stage. However, at the sales outlet, the concentrations of chlorogenic acid and (Z)-3-hexenal in fruit harvested at the green-orange and light red stages are similar. This information would be useful for fruit and vegetable stakeholders for time-temperature management of tomato fruit throughout the supply chain in order to optimally preserve the main quality attributes.

Selection of rice genotypes based on agronomic traits and commercial grain quality

The study aimed to select rice genotypes based on agronomic traits and commercial grain quality. The study was carried out in the 2014/15 and 2015/16 harvests in eight growing environments, located in the state of Rio Grande do Sul, Brazil. Fourteen rice genotypes were sown in each environment. The experiment was conducted in a randomized block design with four replications. The following agronomic traits were evaluated: number of days to flowering and grain yield as well as commercial grain quality traits: percentage of whole grains and percentage of chalky area in the grains. AMMI, GGE and MGIDI methodologies were used to select the best performing genotypes. Using the AMMI, GGE and MGDI methods, genotypes G9 and G1 performed close to the ideal ideotype for the number of days to grain flowering, yield and quality.

Optimization of microbial consortia and materials composition enhances gluconic acid content in kombucha.

The objective of this study was to optimize the microbial and ingredient composition of kombucha for enhanced production of gluconic acid (GA). Fourteen strains of Komagataeibacter spp. and one yeast strain of Dekkera sp. were isolated from kombucha. Among them, Komagataeibacter swingsii SS1 (SS1) and Komagataeibacter saccharivorans SS11 (SS11) were selected for their high GA production. A rapid reduction of pH, high GA content relative to acetic acid, and high cellulose production were observed in the tea infusion fermented by the microbial consortium (SS1 + SS11 + Dekkera bruxellensis Y24). From the correlation between the materials composition and quality indicators of kombucha, the decrease in pH was the most critical quality indicator of kombucha and the most closely related to GA content. Maximal GA production (11.7mg/mL) was obtained under the conditions of 1% (w/v) tea extract, 8.5% (w/v) glucose, and 1.5% (v/v) ethanol through the optimization of materials composition by response surface methodology. The GA content of kombucha was enhanced threefold in comparison to general kombucha by fermentation with Komagataeibacter spp. and optimization of the composition of the ingredients. Overall, this study showed that a specific microbial consortium and materials composition could be established by correlation analysis among the ingredients, which results in increased GA levels in kombucha. These findings offer valuable foundational data for both commercial production and quality control of kombucha.

Evaluation of commercial and taste qualities of plum fruits in the foothills of Kabardino-Balkaria

Breeding varieties with high commercial and consumer qualities of fruits is one of the priority areas in the selection and variety study of domestic plum. Accordingly, the evaluation of some commercial and consumer qualities of fruits in plum varieties in the specific conditions of the mountains and foothills of the region is of great practical and scientific interest. Taking into account market requirements and the growth of consumer demand for fruit products, it is necessary to constantly update the range of plums. In this regard, varieties and hybrid forms of European plum for the subsequent selection of variety samples with high commercial characteristics have been studied (fruit weight, their uniformity and shape, cover color, aroma, pulp juiciness, taste, etc.). As a result of the studies, variety samples with the best commercial and taste properties of fruits have been selected. The following varieties have been distinguished by a high sugar content: Čačakska rannyaya - 18.8%, Grosso de Felicio - 16.5%, Big Heart - 14.7%, Milena - 13.8%, Velikiy Gertsog - 12.7%. The following varieties have been noted for the content of organic acids: Big Heart - 1.31%, Velikiy Gertsog - 1.1%, Milena - 0.92%, Čačakska rannyaya - 0.9%, Grossa de Felicio - 0.89%. Vitamin C is found in the highest amounts in the fruits of the following varieties: Big Heart – 7.85%, Grossa de Felicio – 6.34%, Angelina – 6.2%, Kyrgyzskaya Prevoskhodnaya – 5.34%. The size of the fruit is one of the characteristic varietal properties, despite the fact that it is largely determined by the cultivation conditions, the agricultural technology used, the age of the plant, its crop load, the variety-rootstock combination, as well as a number of other circumstances. The highest fruit weights are shown by the following varieties: Big Heart - 39.1 g, Kyrgyzskaya Prevoskhodnaya - 46.3 g, Zheltaya Afaska - 53.3 g, Zheltaya Large - 56.0 g, Kabardinskaya Rannyaya - 59.0 g, Fortuna - 65.1 g, Black Star - 78.7 g, Byron Gold - 84.2 g, Grossa de Felicio - 85.3 g, Angelina - 87.0 g, Ti Chi San - 97.1 g, Burbank Giant - 120.0 g.

A-051 Validation and Implementation of the Stanbio Beta-Hydroxybutyrate Assay on Roche c502 Analyzer

Abstract Background β-hydroxybutyrate (βOHB) serves as a crucial biomarker in assessing, managing, and monitoring ketosis in various clinical scenarios, such as diabetic ketoacidosis and instances of alcohol abuse combined with starvation. This study aimed to validate a βOHB assay (Stanbio Laboratory) conducted on a Roche Cobas c502 analyzer and establish performance specifications. Additionally, we conducted a method comparison for three assays: Randox D-3-Hydroxybutyrate (Ranbut) assay on Roche c501 analyzer, Abbott Freestyle Precision B-Ketone strip point-of-care test, and the Stanbio Laboratory β-Hydroxybutyrate LiquiColor assay on Roche c502 analyzer. Methods Precision, linearity, limit of quantification (LOQ), method comparison, and sample stability were determined according to Clinical and Laboratory Standards Institute (CLSI) guidelines, using commercial quality control materials (Randox Multisera) and residual patient samples (Lithium heparin anti-coagulated plasma). The reference interval was verified by residual samples from 20 healthy individuals (normal blood glucose, HbA1c, liver enzymes, and lipid panel results). Statistical analysis was performed by EP-Evaluator (v12). Results Intra-assay and total coefficient of variation (CV) were determined as 0% and 2.4% at 0.3 and 1.21 mmol/L, respectively. The linearity range of the assay was verified from 0.0 to 9.0 mmol/L. Using CV < 20% as criteria, the functional sensitivity (LOQ) was 0.10 mmol/L at least. Lithium heparin anti-coagulated plasma specimens were stable for 24 hours at room temperature or seven days at 4 - 8 ̊C. The manufacturer’s reference interval was verified as 0.00 - 0.40 mmol/L. The Stanbio βOHB assay on the Roche c502 analyzer demonstrated a strong agreement with the Randox D-3-Hydroxybutyrate assay on the Roche c501 analyzer with a slope of 1.053 (95% CI: 1.037, 1.070) and intercept of -0.005 (95% CI: -0.068, 0.059) (coefficient correlation R = 0.9992). A positive bias was observed compared to the Abbott Freestyle Precision B-Ketone strip POC test (mean bias = + 0.50 mmol/L; slope = 1.630, 95% CI: 1.404, 1.857; R = 0.9184), and this discrepancy occurred particularly at βOHB > 5.5 mmol/L measured by Abbott method. Conclusions The Standbio βOHB assay exhibited excellent precision and linearity across a brand range of concentrations. This assay strongly agrees with the Randox assay run on a similar instrument but discordance with Abbott’s POCT method at high βOHB concentration. Overall, the validated method provides a reliable and efficient means for measuring βOHB levels on a Roche chemistry analyzer, facilitating accurate diagnosis and monitoring of ketosis-related conditions in clinical settings.

Spent coffee grounds as an alternative fertilizer: impact on bioaccessibility of antioxidants and commercial quality of lettuce.

During the processing of spent coffee grounds (SCGs) several residues are obtained, which are mostly disposed of in landfills. There is an urgent need for a comprehensive waste management strategy for these residues. This study evaluates the potential of SCGs as a biofertilizer by assessing their effects on lettuce leaves and the release of antioxidants following in vitro digestion and fermentation. Lettuce plants were grown with different amounts of SCGs (0-150 g kg-1) in the substrate. High SCG concentrations in the soil generated lighter colored tissues, a decrease in the green color, less root development, and lower dry weight of leaves (P < 0.05). The SCG levels also affected the release of antioxidants by the final product. This effect was more pronounced in the digested fraction: applying the Ferric Reducing Antioxidant Power (FRAP) method, the addition of SCGs from 10 g kg-1 to 125 g kg-1 increased the amount of antioxidant from 43.88 ± 4.81 to 105.96 ± 29.09 μmol Trolox g-1 of dry weight (P < 0.05). The Indigo Carmine Reducing Capacity (ICRED) method also showed a similar trend, but in this case the highest value was obtained with 150 g kg-1 of SCGs (16.41 ± 3.93 mmol catechin g-1 of dry weight) (P < 0.05). Moreover, in the fermented fraction a significant increase in the antioxidant released was found with low levels of SCG(P<0.05), while lettuces fertilized with intermediate amounts of SCGs (25 and 50 g kg-1) presented the highest amount of insoluble antioxidant (P < 0.05). A compromise should be found in order to achieve a product with a high antioxidant capacity and an acceptable visual quality. © 2024 Society of Chemical Industry.

Commercial Health Insurance and Quality of Care in US Dialysis Facilities

Commercial Health Insurance and Quality of Care in US Dialysis Facilities

Biochemical characteristics of some varieties of peach and nectarine grown in Sochi

Biochemical characteristics and features of the most promising varieties of stone fruit crops (peach, nectarine) submitted for research have been shown. Biochemical analyzes of peach and nectarine fruits grown in the humid subtropics of Russia were carried out in 2019-2020 at the Subtropical Scientific Center of the Russian Academy of Sciences in the Laboratory of Plant physiology and Biochemistry. The following varieties were used for biochemical analyzes: Rannyaya zarya, Larisa (control one), Osenniy rymyanets, Anton Chekhov, Big Top, Nectarine Sklor. The content of biologically valuable substances in stone fruits, which determine not only their taste characteristics, but also their nutritional and therapeutic and prophylactic effects, is a criterion for high commercial quality of products. That is why we are faced with the task of assessing the chemical composition of peaches and nectarines, which directly depends on weather and climate conditions, varietal characteristics, place of growth, etc. It is known that the pulp of peaches and nectarines contains a large amount of sugars, organic acids (mainly malic), vitamins, enzymes, macro- and microelements. In assessing the taste qualities of peaches and nectarines, the content of sugars, acids and vitamin C (or ascorbic acid), which acts as an antioxidant, is of great importance. Biochemical analysis of peach and nectarine fruits revealed the maximum sugar content - 10.16% in the Larisa variety (control one) of mid-late ripening period, the minimum in the Rannyaya Zarya variety of early ripening period, which is significantly lower by 1.3 times compared to the control one. High vitamin C content in the Larisa variety fruits was noted - up to 16.56 mg%, which is significantly higher than other studied varieties by 2.60-5.19 mg%. Promising varieties Larisa and Anton Chekhov were distinguished by a balanced taste of fruits and resistance to abiotic factors of the environment of the Black Sea coast of Russia.

PHYSICO-CHEMICAL AND ELECTROCHEMICAL DELIGNIFICATION AS A PRETREATMENT OF LIGNOCELLULOSIC BIOMASS FOR DIFFERENT APPLICATIONS: A MINI-REVIEW

In recent years, the applications of lignocellulosic biomass (LCB) have substantially increased due to its versatility in different areas of study and interest. Therefore, it is evident that the delignification pretreatment of LCB is fundamental to assure the viability and commercial quality of the final product for different industrial uses. The efficiency of delignification, the obtainment of the desired products, and the required quality depend mainly on the type of pretreatment and the method used. This paper presents a state-of-the-art overview of physical, chemical, organic, biological, hybrid (combination of two or more pretreatments), and other novel pretreatments for the delignification of different lignocellulosic biomass. Additionally, the conditions necessary for the application of the pretreatments, the effect of the variables involved, and the advantages and disadvantages of each method are discussed. Finally, advances in the development of sustainable methods are discussed.

Commercial friendships in pubs: Defining the quality, levels, and process

This research explores commercial friendship within Dutch pubs, focusing on the transition from transactional to personal interactions between bartenders and guests. The study uses semi-structured interviews and thematic analysis to reveal that commercial friendship shares many similarities with non-commercial friendship but differs in important aspects. We found six levels of commercial friendship that range from minimal interactions, categorized as 'guest,' to deep, personal connections identified as 'best friend.' We identified three dimensions of commercial friendship quality: activities, self-disclosure, and social support. A critical finding is the 'tipping point'—a stage in the relationship development where interactions shift from professional to personal, characterized by mutual personal disclosure and balanced social support, redefining professional relationships. These findings demonstrate that commercial environments can foster genuine friendships, and provide valuable insights for enhancing interpersonal relationships within the hospitality industry.

Assessing the physiological properties of baker's yeast based on single-cell Raman spectrum technology

With rapid progress in the yeast fermentation industry, a comprehensive commercial yeast quality assessment approach integrating efficiency, accuracy, sensitivity, and cost-effectiveness is required. In this study, a new yeast quality assessment method based on single-cell Raman technology was developed and contrasted with traditional methods. The findings demonstrated significant associations (Pearson correlation coefficient of 0.933 on average) between the two methods in measuring physiological indicators, including cell viability and intracellular trehalose content, demonstrating the credibility of the Raman method compared to the traditional method. Furthermore, the sensitivity of the Raman method in viable but non-culturable cells was higher in measuring yeast cell viability (17.9 % more sensitive). According to the accurate quantitative analysis of metabolic activity level (MAL) of yeast cells, the cell vitality was accurately quantified at population and single-cell levels, offering a more comprehensive assessment of yeast fermentation performance. Overall, the single-cell Raman method integrates credibility, feasibility, accuracy, and sensitivity in yeast quality assessment, offering a new technological framework for quality assessments of live-cell yeast products.

Effect of ultrasound pretreatment combined with different drying methods on the quality and bioactive compounds of broccoli stems

SummaryThe effects of ultrasound (US) pretreatment combined with drying process on storage quality maintenance and bioactive compound accumulation of broccoli stems were investigated. Results indicated that US pretreatment (λ = 8.5 mm) delayed the decline of L* value and ascorbic acid content but inhibited the increase of a* and b* values, browning index, and microbial counts of fresh‐cut broccoli stems. Furthermore, the US application enhanced total phenolics content by activating phenylalanine ammonia‐lyase, cinnamate‐4‐hydroxylase, and 4‐coumarate‐CoA ligase in phenylpropane metabolism. Meanwhile, it also promoted γ‐aminobutyric acid (GABA) accumulation by upregulating activities of diamine oxidase, polyamine oxidase, and aminoaldehyde dehydrogenase in GABA shunt and polyamine degradation pathway, respectively, which in turn, accelerated the biosynthesis of GABA from polyamines and glutamate. In addition, compared with other three drying methods, the combined vacuum freeze drying (VFD) could further retain the sensory attributes and bioactive compounds to a maximum extent in dehydrated broccoli stems. Hence, current findings illustrated that US pretreatment combined with VFD process is beneficial for commercial quality maintenance and nutritional value enhancement, thus providing new perspectives on the comprehensive utilisation of broccoli stems.

To Study of Credit Ratings in Commercial Buildings in Maharashtra (A Green Building Approach)

Credit rating plays a pivotal role in the decision-making process of stakeholders in the capitalmarket including regulators, issuers and investors. Therefore, it has been focused by the researchersdoing research in the field of finance domain on this emerging concept. Many studies have beenconducted in the Indian context as well as the global arena on rating methodology, importance ofratings, performance of rating agencies, investors’ awareness, etc. This report puts a light on CreditRatings of Commercial Buildings and Quality Parameters of Credit Rating Agencies and their impact onthe project from customer and investor point of view.Focusing on Quality Ratings as a prime factor ofCredit Ratings of Commercial Buildings. The main objective of my project is to prepare a Quality RatingGuide named Q.R.I.C BOOK for benefitting the credit worthiness of companies and for assuring utmostcustomer satisfaction by guiding them to make better decisions.

A Study on the Impact of Commercial Real Estate Management Service Quality on Tenants’ Intention to Renew Their Contracts

A Study on the Impact of Commercial Real Estate Management Service Quality on Tenants’ Intention to Renew Their Contracts

The changes of rhizosphere microbial communities in pepper varieties with different capsaicinoids.

Capsaicinoids are produced uniquely in pepper fruits, and its level determines the commercial quality and health-promoting properties of pepper. So, it is particularly important to increase capsaicinoids content in pepper. Rhizosphere microbiota is critical to plant growth and performance, and affected by plant varieties. However, the impact of pepper varieties with different capsaicinoids yields on the rhizosphere microbiota is poorly understood. Using high-throughput sequencing of the 16S rRNA and internal transcribed spacer (ITS) region, we investigated the rhizosphere microbial community among five pepper varieties containing different capsaicinoids. Our results demonstrated that pepper variety significantly influenced the diversity and structure of rhizosphere microbial community. Bacterial diversity in varieties with high capsaicinoids content was significantly higher than in varieties with low capsaicinoids content, while fungal diversity was opposite to bacterial diversity. The correlation analysis revealed that 19 dominant bacterial genera (e.g., Chujaibacter, Rhodanobacter, and Gemmatimonas) were significantly correlated with capsaicinoids content, and nine of them were also significantly associated with soil nutrients, whereas only one fungal genus (Podospora) was significantly correlated with capsaicinoids content. Additionally, almost all genera which significantly correlated to capsaicinoids content were biomarkers of the five pepper varieties and the correlation was well corresponding to the capsaicinoids content. Overall, our results confirmed that the variety of pepper significantly affected the rhizosphere microbial community in the fields, and bacteria and fungi responded differently to capsaicinoids, which may affect the biosynthesis of capsaicinoids and contribute to further improvement of capsaicinoids production in pepper fruits.

How does a superior quality sign guarantee the quality of lamb meat? The Label Rouge case

Owing to the social, environmental and health changes in Europe, meat quality is becoming a critical issue for the long-term future of livestock farming. Label Rouge (LR) is a quality label owned by the French government that identifies food products produced inside or outside the European Union. This label guarantees the superior quality of a product compared with a standard product. This superior quality is guaranteed throughout the production process by specifications negotiated between the Institut National de l’Origine et de la Qualité (INAO) and operators in the sector. These specifications comprise two documents: first, common production conditions that apply to all specifications in a sector, and second, a book of specifications (BoSs). These two documents, which form the qualification mechanism, are divided into several parts: product name, product description, traceability, production method, labelling and the main control points. This study aims to understand how the LR defines lamb meat quality in the 11 existing BoSs using the seven dimensions of quality of animal-source foods (nutritional, sensory, commercial, technological, safety, convenience and image). We performed a computerised qualitative transversal analysis of the commitments associated with the production method and description of the product. This analysis was enriched by five semi-structured interviews with INAO members. We show that although LR is committed to all aspects of lamb meat quality, the sensory, image and carcass commercial quality attributes are predominant. However, the image attribute of quality is so ubiquitous that it required refinement to provide a better understanding of the construction of quality in terms of its environmental, ethical and cultural components.