Crisp Texture Research Articles

Chloroplast Genome Profiling and Phylogenetic Insights of the “Qixiadaxiangshui” Pear (Pyrus bretschneideri Rehd.1)

The “Qixiadaxiangshui” pear (Pyrus bretschneideri Rehd.1) is a highly valued cultivar known for its crisp texture, abundant juice, and rich aroma. In this study, we reported the first complete chloroplast genome sequence of the “Qixiadaxiangshui” pear, which is 159,885 bp in length with a GC content of 36.58%. The genome exhibits a typical circular quadripartite structure, comprising a large single-copy region (LSC), a small single-copy region (SSC), and a pair of inverted repeat regions (IRs). A total of 131 genes were identified, including 84 protein-coding genes, 8 rRNA genes, and 37 tRNA genes. We also identified 209 simple sequence repeats (SSRs) and several mutation hotspots, such as ndhC-trnM-CAU and trnR-UCU-atpA, which can be applied in molecular identification and phylogenetic studies of Pyrus. Comparative genomic analysis showed high conservation among ten pear cultivars. Phylogenetic analysis indicated that the “Qixiadaxiangshui” pear is closely related to germplasm Dangshansuli, Wonwhang, and Yali, suggesting a recent common ancestor. These findings provided valuable insights into the genetic diversity and evolutionary dynamics of the Pyrus species and contribute to the conservation and breeding of pear germplasm resources.

Mitochondrial genome features and systematic evolution of diospyros kaki thunb 'Taishuu'

Background'Taishuu' has a crisp texture, abundant juice, and sweet flavor with hints of cantaloupe. The availability of mitochondrial genome data of Diospyros species is far from the known number of species.ResultsThe sequencing data were assembled into a closed circular mitochondrial chromosome with a 421,308 bp length and a 45.79% GC content. The mitochondrial genome comprised 40 protein-coding, 24 tRNA, and three rRNA genes. The most common codons for arginine (Arg), proline (Pro), glycine (Gly), tryptophan (Trp), valine (Val), alanine (Ala), and leucine (Leu) were AGA, CCA, GGA, UGG, GUA, GCA, and CUA, respectively. The start codon for cox1 and nad4L protein-coding genes was ACG (ATG), whereas the remaining protein-coding genes started with ATG. There are four types of stop codons: CGA, TAA, TAG, and TGA, with TAA being the most frequently used stop codon (45.24%). In the D. kaki Thunb. 'Taishuu' mitochondrial genome, a total of 645 repeat sequences were identified, including 125 SSRs, 7 tandem repeats, and 513 dispersed repeats. Collinearity analysis revealed a close relationship between D. kaki Thunb. 'Taishuu' and Diospyros oleifera, with conserved homologous gene fragments shared among these species in large regions of the mitochondrial genome. The protein-coding genes ccmB and nad4L were observed to undergo positive selection. Analysis of homologous sequences between chloroplasts and mitochondria identified 28 homologous segments, with a total length of 24,075 bp, accounting for 5.71% of the mitochondrial genome. These homologous segments contain 8 annotated genes, including 6 tRNA genes and 2 protein-coding genes (rrn18 and ccmC). There are 23 homologous genes between chloroplasts and nuclei. Mitochondria, chloroplasts, and nuclei share two homologous genes, which are trnV-GAC and trnW-CCA.ConclusionIn conclusion, a high-quality chromosome-level draft genome for D. kaki was generated in this study, which will contribute to further studies of major economic traits in the genus Diospyros.

Increased growth and yield of green lettuce (Lactuca Sativa L.) using inorganic fertiliser types.

Green lettuce (Lactuca sativa L.) is a popular leafy vegetable grown and consumed worldwide for its crisp texture and nutritional value. This study investigates the impact of different inorganic fertilizers on the growth and productivity of green lettuce, with the aim of determining the most effective fertilizers for producing vibrant green lettuce. The research was carried out at the Jaya Wijaya Research Centre, Faculty of Agriculture, Slamet Riyadi University, employing a randomized design with a single factor: the type of inorganic fertilizer. The experimental treatments included Nutrimax, NPK 25.7.7, and a control group, each replicated four times. Lettuce plants treated with Nutrimax exhibited superior performance across various metrics, including plant height (32.63 cm), leaf color intensity (3.25), leaf count (13.5 leaves), fresh weight (94.75 grams), and dry weight (5.33 grams). Statistical analysis using Analysis of Variance, followed by the Least Significant Difference test at a significance level of 5%, revealed a significant influence of fertilizer treatment on the growth and yield of green lettuce plants. The type of fertilizer applied significantly affected the growth and yield of green lettuce cultivated using a floating hydroponic system. The number of leaves on the plant directly impacted the fresh weight of the leafy vegetables. These findings can serve as a valuable guide for optimizing green lettuce cultivation practices to achieve maximum yields.

Apple Revolution in the Tribal District of Kinnaur: From Tradition to Technology, Horticulture Redefined with Quality Assurance and Sustainability

Nestled amidst the breathtaking landscapes of Himachal Pradesh, Kinnaur has garnered renowned niche as a veritable paradise for apple orchards. Its distinction arises from the harmonious convergence of climatic conditions, featuring a unique blend of dryness, temperance, and cold that fosters the perfect environment for apple cultivation. Within this rich tapestry of crops, apples stand as the undisputed sovereign, commanding a remarkable 90% share of the total cultivated fruit area and making an astounding 99% contribution to the overall fruit production in the region. The significance of apples transcends mere Horticulture and agriculture statistics; it has become an emblem of Kinnaur's Horticulture expertise and a substantial pillar supporting its Gross Domestic Product (GDP). The orchards of Kinnaur are not just fruitful in terms of their produce but are also laden with the economic promise that this quintessential cash crop brings to the region. The growth trajectory of apple cultivation in Kinnaur reads like a tale of prosperity and ambition. Over the years, the cultivation of apples has witnessed a breathtaking expansion, evolving from a modest 670 hectares of apple orchards in the early 1970s to an expansive 10,925.5 hectares by the year 2022-23. This exponential surge in apple cultivation has yielded astounding results, with a record-breaking apple production of 83,324 metric tons per hectare, achieving a remarkable productivity rate of 7.63 metric tons during the year 2022-23.In this idyllic setting, the apple orchards of Kinnaur flourish, standing as a testament to the region's Horticulture and agricultural prowess, economic vitality, and its unceasing commitment to the cultivation of the 'fruit of kings.' Royal Delicious, celebrated for its exquisite taste and crisp texture, rightfully commands the spotlight in Kinnaur's apple orchards, where it dominates the landscape, constituting a staggering 90% of the apple varieties grown. The year 2022-23 witnessed Kinnaur's apple production soaring to new heights, with the district proudly yielding a bounteous harvest of 84,192.93 metric tons of temperate fruits, sprawled across an expansive expanse of 12,142.6 hectares. However, even within this remarkable success story, the apple industry in Kinnaur faces a set of formidable challenges that demand attention and innovative solutions. One pressing issue lies in the prevalence of traditional apple cultivars, which, while deeply rooted in Kinnaur's heritage, often hinder the production of high- quality fruits. The rigid adherence to these time-honored strains limits the potential for innovation and improvement. Compounding this challenge is the daunting topography of Kinnaur's terrain, marked by steep and treacherous slopes. This rugged landscape presents an additional obstacle to the introduction of new apple cultivars, making the transition to improved strains an uphill battle, both literally and figuratively. Furthermore, the dearth of access to these new and improved apple cultivars, coupled with a knowledge deficit regarding their cultivation, adds complexity to the task of enhancing fruit quality. Another issue contributing to the challenge is the conventional orchard layout prevalent in most of Kinnaur's apple orchards. These orchards are arranged in a square method with low-density plantings of old standard apple trees. While this traditional approach may be deeply ingrained in our culture and has a unique manifestation of purity and nutrition. However, these modern systems feature high-density plantings of vibrant, good-colour strain apple trees, promising superior fruit quality. The shift to such high-density systems aligns with the changing preferences of consumers and the need to meet international export standards, making it essential for Kinnaur's apple industry to embrace innovation, adapt to modern practices, and invest in knowledge dissemination to maximize its full potential in apple cultivation.

Multi-Omics Analyses Unravel Metabolic and Transcriptional Differences in Tender Shoots from Two Sechium edule Varieties.

Chaylte vine, the tender shoot of Sechium edule, is popular among vegetable consumers because of its high nutritional content, crisp texture, and unique flavor. Existing studies on the nutrient composition of chaylte vines are mostly simple chemical determinations, which have limited the breeding of specialized cultivars and the development of related industries. Using metabolomics combined with transcriptomics, this study analyzed the metabolic characteristics and related molecular mechanisms of two common varieties of chaylte vines: green-skinned (SG) and white-skinned (SW). Between the two varieties, a total of 277 differentially accumulated metabolites (DAMs) and 739 differentially expressed genes (DEGs) were identified. Furthermore, chemical assays demonstrated that the SW exhibited a higher total flavonoid content and antioxidant capacity. In conclusion, it was found that the SG samples exhibited a higher diversity of flavonoid subclasses compared to the SW samples, despite having a lower total flavonoid content. This inconsistent finding was likely due to the differential expression of the phenylalanine ammonia-lyase (PAL) and chalcone synthase (CHS) genes in the two varieties. These results laid the foundation for investigating the mechanisms involved in flavonoid regulation and the breeding of specialized S. edule cultivars for chaylte vine production.

EVALUVATION OF SARJIKA KASHARA AS A NIDANA IN CARDIOVASULAR DISEASES – AN EXPERIMENTAL STUDY

In India the burden of non-communicable diseases has been emerging rapidly due to globalization, urbanization, early ageing of society and an increased event of chronic diseases. Among all the non-communicable diseases cardiovascular diseases (CVDs) has gained our attention, as they have now become the leading cause of mortali-ty in India. Acharya Charaka explains about Dinacharya, Rtucharya, Sadvrutta in maintenance of healthy life-style. In vimanasthana he prohibits excessive and chronic intake of Pippali, Ksharaand Lavana. If they were used in excessively and for the long term it may lead to many health conditions. SarjikaKsharai.e., Sodium Bi-carbonate is routinely used in hotels, bakeries, and fast-foodcentres as a leavening agent and for giving soft and crisp texture to food. Among all the ksharas, SarjikaKshara [Sodium bicarbonate]is commonly used for prepara-tion of food in restaurants, in preparation of bakery items, fast food, cold drinks and also in some Ayurvedic classical and proprietary medicines. This study aims to evaluate the effect of consumption of SarjikaKshara for long duration on Hrudroga by an animal study. In this study 6 Wister albino rats used as standard and 3 groupings viz-sub acute, sub chronic and chronic group with 6 rats in each were taken as experiment group after dose fixation and assessment of lab parameters. In this animal experiment it is noted that significant changes in CKMB and LDH signifies that there will be Acute and Chronic damage to the Cardiac Muscles. With this study it can be concluded that use of SarjikaKshara for long term will increase the chances for cardiovascular diseases.

Transcriptomic Insights into the Development of Olecranon Honey Peach Fruits Using Two Different Planting Methods

The olecranon honey peach is China’s national geographic identification product because of its crisp texture and high sweetness. In recent years, new field management practices have been developed. In this study, fruits (‘SJH’) grown through new planting methods, i.e., black bags combined with bio-organic fermentation fertilizer, were compared with those (‘SBY’) grown by conventional planting methods, i.e., using a chemical fertilizer without bagging, to determine their effects on improving fruit quality. At maturity, the ‘SJH’ was significantly higher than ‘SBY’ in terms of weight, hardness, and sugar content by 14.43%, 19.55% and 9.66%, respectively. RNA sequencing (RNA-seq) technology analysis was performed on ‘SJH’ and ‘SBY’ to identify the main regulatory pathways involved in fruit development, especially focusing on cell-wall biogenesis and sugar metabolism. We identified a total of 1660 differentially expressed genes (DEGs) in ‘SJH’ and 5673 genes in ‘SBY’ throughout the development. A clustering analysis of DEGs revealed that the expression patterns of key genes involved in cell-wall biogenesis and sugar metabolism pathways in ‘SJH’ differed from those in ‘SBY’, such as cellulose synthase-like protein D (CS-LPD), sucrose-phosphate synthase (SPS) and sucrose synthase (SUS). The new cultivation technology promoted soluble sugar accumulation and cell-wall synthesis through molecular regulation, which improved the sweetness and sensory quality of the fruit. These findings contribute towards to the development of novel ideas for the better cultivation of peaches and provide a deeper investigation into the molecular mechanism of their development.

New preservation and detection technologies for edible mushrooms: A review.

Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post-harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post-harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non-destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

Pengaruh Substitusi Tepung Ampas Kelapa (Cocos Nucifera)pada Pembuatan Kue Klemben terhadap Daya Terima Konsumen

This study aims to determine the effect of substitution of coconut dregs flour for wheat flour in making klemben cakes on consumer acceptance. The method used in this study is an experimental method using organoleptic tests. This research was started by making coconut dregs flour, then substituted into the cake batter as much as 10% (P1), 20% (P2) and 30% (P3). Based on the results of the organoleptic test of the klemben cake product with 10%, 20% and 30% coconut dregs flour substitution, it was well received by consumers. This is shown from the results of the product assessment covering 5 aspects with the results of the like and really like categories. Based on the results of testing the hypothesis using the Friedman test, it showed that the treatment had no effect on the inner color, outer color, coconut taste, sweet and savory taste, aroma, texture and voids, so it was not continued to the Tuckey test in general, the results of coconut dregs flour substitution in Klemben cakes were acceptable. and liked by consumers on a scale of like to like very much. The conclusion of this entire study shows that the percentage of coconut dregs flour substitution of 10%, 20%, and 30% are all liked by consumers, this can be seen from the average score of inner color, outer color, coconut taste, sweetness, aroma, Crisp texture and cavity appearance are above 4.

Beta-galactosidase gene family genome-wide identification and expression analysis of members related to fruit softening in melon (Cucumis melo L.)

BackgroundTexture quality is impotent for melon (Cucumis melo L.) fruit. β-galactosidase (β-Gal, EC 3.2.1.23) is an important cell wall glycosyl hydrolase involved in fruit softening, However, the β-Gal gene (BGALs) family hasn’t been identified genome-wide in melon. Thus, it’s necessary to conduct an in-depth bioinformatic analysis on melon BGALs family and to seek out the key members who participated in melon fruit softening.ResultsA total of 21 BGALs members designated as CmBGAL1-CmBGAL21 were identified genome-wide in melon, clustered into A-G seven clades. Among them, three duplications CmBGAL1:CmBGAL3, CmBGAL19:CmBGAL21, and CmBGAL20:CmBGAL21 happened. For conserved domains, besides the Glyco_hydro_35 domain (PF01301), all the members also contained the GHD domain (PF17834) except for CmBGAL12, and the Gal_Lectin (PF02140) domain existed in most CmBGALs at the C-termini. Motifs, protein secondary and tertiary structure analysis showed that the CmBGAL12 is a unique member. Moreover, protein-protein association network analysis showed that the CmBGAL12 is the only node protein. Furthermore, spatiotemporal expression pattern analysis by quantitative real-time PCR (qRT-PCR) suggested that most of CmBGALs expressed in tissues with vigorous cell wall remodeling/disassembly. In addition, cis-acting regulatory elements analysis in promoters inferred that CmBGALs might participate in diverse responsiveness to phytohormone, biotic and abiotic signaling.ConclusionsA novel clade of CmBGAL members (Clade F) related to melon fruit softening was discovered, since their expression showed a specific surge in the mature fruit of ‘HPM’ with mealy texture (softening sharply), but not in ‘HDB’ with crisp texture (softening bluntly). The homologous CmBGAL7–11 in Clade F exhibited identical spatiotemporal expression patterns may multiple genes leading to melon fruit softening.

The effects of yellow pumpkin (Cucurbita moschata) substitution on stick acceptance

Sticks refer to snacks or cakes made of wheat flour, tapioca or sago flour, fat, eggs, and water. Sticks have a long flat shape processed with fried techniques, a savory taste, and a crisp texture. Sticks are made of raw materials and additional ingredients. The raw material is flour and is sometimes substituted by pumpkin flour. Pumpkin stick is alternative food to increase the production of pumpkin flour. This study aimed to determine the effects of using 10%, 20%, and 30% pumpkin flour on organoleptic properties (colors, smells, tastes, and textures) of sticks. This study employed an experimental design with a non-factorial completely randomized design (RAL) with three treatments and three repetitions. Moreover, 15 untrained panelists from Dayah Panjoe Village, Kuta Blang District, Bireuen Regency were involved to test the treatments. This study found that the highest nutritional value of the stick color was 3.64 (moderately liked by the panelists). The highest value of stick smell was 3.62 (moderately liked by the panelists). Meanwhile, the highest value of stick taste was 4.13 (liked by the panelists). Finally, the highest value of stick texture was 3.40 (moderately liked by the panelists). This research concluded that the substitution of 10%, 20%, and 30% pumpkin flour significantly affected organoleptic properties, such as color, smell, taste, and texture. This research suggests that further research measures the temperature of the frying pan and preferably greases the pumpkin flour with mashing.

Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas

The puffing technique was applied to produce a healthy crisp banana. The effects of banana variety, ripening level and puffing temperature on crisp banana qualities, chemical composition, and microstructure were investigated. Banana slices obtained from various ripening levels were dried using hot air at 90°C combined with hot air puffing. The experimental results showed that the highest hardness and the lowest browning were observed at the lowest ripening level for both banana varieties. The changes in cellular polymer contents at higher ripening level also caused lower hardness and increased browning of both varieties. The differences in chemical composition and microstructure between varieties led to differences in product qualities. Higher puffing temperatures resulted in more crisp texture and more browning of both varieties. To obtain a good quality product, the optimum ripening levels for the Namwa and Homthong bananas were 21–22 and 17–18°Brix, respectively, and a puffing temperature below 170°C. Practical applications In development of a healthy crisp banana snacks, an advanced drying technology is required for snacks manufacturers. High temperature and short time puffing is a novel drying technology and it was applied to produce crisp bananas. To obtain the most acceptable crisp quality, the changes in raw material characteristics, namely chemical composition and microstructure, of both banana varieties during ripening level development, along with puffing temperature were investigated. The effects of these parameters on the volumetric ratio, color, and texture properties of the final products were studied. It was found that the chemical composition and microstructure of bananas had more influence on the qualities of a crisp product than that of puffing temperature. Consequently, snacks manufacturers will gain more knowledge on hot air puffing technology and how raw material characteristics can affect the final product quality, especially for the development of crisp banana snacks.

Polypropylene crisper and 1-MCP delay the softening, lignification and transcription levels of related enzyme genes of golden needle mushrooms (Flammulina velutipes)

The fresh postharvest golden needle mushroom (Flammulina velutipes) sporocarp has a high moisture content and crisp texture, but it still has high physiological activity and respiration, leading to senescence and quality deterioration. Treatments with 1-methylcyclopropene (1-MCP) and polypropylene (PP) crispers were used to study the changes of lignification and softening of F. velutipes during storage. The main findings were as follows: the crisper packaging could effectively prolong the storage time of F. velutipes; either the 1-MCP treatment, crisper packaging or the combination of the two treatments could significantly inhibit the accumulation of lignin and the decreases in the contents of cellulose and pectin, and had certain inhibitory effects on the activities of enzymes involved in lignification and softening including phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), cellulase (Cx), pectin methylesterase (PME) and polygalacturonase (PG). Among them, the inhibitory effect of the crisper packaging was higher than the 1-MCP treatment, while the combination of the two treatments was the best. The results of transmission electron microscopy (TEM) and scanning electron microscopy (SEM) showed that the crisper packaging in combination with the 1-MCP treatment could effectively maintain the integrity and stability of the F. velutipes cellular structure and inhibit the emergence of plasmolysis to prevent cell membrane rupture. The transcription levels showed that the crisper packaging and the combination of the 1-MCP treatment and crisper packing could effectively affect the expression of genes for enzymes related to lignification and softening of F. velutipes. In conclusion, 1-MCP and PP crispers could delay the lignification and softening of F. velutipes during storage.

Effect of freeze-thaw pretreatment combined with variable temperature on infrared and convection drying of lotus root

The effects of freezing temperature, times of freeze-thaw (FT) pretreatment combined with variable temperature on infrared and convection drying of lotus root were studied. The FT pretreatment improved the drying rate (from 0.0188 to 0.0261 min−1), reduced the total energy consumption (from 4.77 to 3.73 kW h/kg), and resulted in a more porous structure of the final product with low shrinkage rate (from 83.39 to 73.04%), reduced hardness (from 41.67 to 24.49 N) and with a crisp texture (from 0.36 to 0.17 s). The inflection point of the change in state of water was determined using low field NMR during drying. Effect of the drying conditions on the quality of final products was also monitored. Variable temperature drying not only effectively solved the problem of color deterioration, but also promoted faster drying rate with reduced energy consumption and a better quality product.

Comparative study of the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure and qualities of crisp banana slices

AbstractApplying a high‐temperature and short‐time (HTST) puffing techniques is one way to produce fat‐free crisp snacks. However, the crisp snack products obtained via HTST tend to be browner with some scorching on their surface but several thermal blanching pretreatments can be used to limit such surface browning. Therefore, in this study, the effects of thermal blanching pretreatments and puffing temperature levels on the microstructure, drying time, and the qualities of crisp banana were investigated. Banana slices (2.5 mm thickness) were blanched by hot water, steam, and microwave pretreatments as well as dried by hot air at temperature of 90°C combined with hot air puffing in temperature ranges 150–190°C. The blanching pretreatments significantly limited browning and improved the uniformity of crisp product color. The hot water or steam pretreatments caused pronounced cells damage and swelling of the cell wall region, whereas the microwave pretreatment may have increased the cell wall strength of banana. Such differences in morphological structure resulted in a larger volume ratio and more crisp texture for the hot water‐ or steam‐pretreated bananas, yet different results were also observed for the microwave‐pretreated banana. The longest processing time of 367.0 min was observed on the microwave‐pretreated sample coupled with the lowest puffing temperature, 150°C. Therefore, appropriate either a pretreatment with hot water or steam together with puffing temperature of 170°C is recommended for banana processing to make crisps.Practical ApplicationsThe Namwa banana is commonly consumed as a fresh banana but it also rapidly deteriorates after harvesting. Therefore, it has been processed using several drying techniques to extend its shelf life and increase its market value. Novel drying techniques such as high‐temperature and short‐time (HTST) puffing could produce fat‐free crisp snack, especially given that this economical drying process and simple drying equipment required are well suited to small‐ and medium‐manufacturing enterprises. Nevertheless, via HTST, the crisp banana product undergoes more intensive browning and becomes nonuniform in color. Thermal blanching pretreatments are also required for banana processing because these could limit the browning and improved the uniformity of crisp banana color. The information gained in this study should be useful for the development of thermal blanching‐assisted drying of crisp banana at the small‐ and medium‐enterprise scale of production.

A new blood controlling concept based on the dynamic liver blood watershed theory: cross interface blood control maneuver

Liver is rich in blood supply, with soft and crisp texture, therefore its resection requires accurate and safe bleeding control techniques. The hemostatic effect of complete hepatic inflow occlusion is complete, but the side effects are comparatively serious and the blocking time is limited. The side effects of anatomical hepatic inflow occlusion are light, but there is more bleeding in the process of practice, especially the bleeding of the preserved side of the liver. Based on the dynamic watershed theory, there is traffic flow between hepatic segments and lobes, which is the reason for the poor effect of anatomic hepatic blood flow occlusion. We propose cross interface blood control maneuver. In this strategy, we use a variety of blood control methods alone or in combination, to control the borderline blood flow between segments/lobes. Therefore, compared with anatomic hepatic blood flow occlusion, this strategy can control bleeding well and reduce various side effects of total hepatic blood inflow occlusion.

Comparative Study of Effects of Hot Water and Steaming Blanching on Crisp Banana Qualities

Crisp banana processed by hot air drying combined puffing provides low volumetric shrinkage and high crisp texture, but crisp product has more brown colour. The hot water blanching and steaming pretreatments could reduce brown colour of puffed product. From previous reports, the comparative study of effects of hot water blanching and steaming pretreatments on crisp banana qualities were limited. Therefore, this work was interested in a comparative study of the effects of hot water blanching and steaming pretreatments on crisp banana. The fresh bananas were cross sectional sliced to 2.5 mm and then they were pretreated by hot water or steaming. After that, it was dried by hot air and puffed by hot air. The experimental results showed that both pretreatments by hot water and steaming could reduce the firmness of raw material structure, resulting in the larger volumetric and lower hardness of pretretment product than that of the non-pretreatment banana product. In addition, the both pretreatment also retarded browning reaction of crisp banana product as compared to non-pretreatment product. However, it was not observed the difference in qualities of both pretreatment crisp banana methods. Increasing puffing temperature provided lower hardness of product, however, the color of puffed banana was more browning. Therefore, the banana should be pretreated by hot water blanching or steaming before processing and using of puffing temperature not exceeding 170 oC.

Lighting Simulation in 3D Printing

3D printing for rapid prototyping and production of unique objects is being actively developed. Consumer-grade printers are now commonly available for a range of purposes, while increasingly advanced techniques allow us to fabricate novel shapes, mechanical properties, and appearances. The printers’ capabilities have improved dramatically from printing single-material objects to producing detailed structures with pervoxel material variation. Since the 2010s, it is possible to fabricate full-colour 3D objects with resolutions of hundreds of DPI (voxels’ dimensions are in the order of 10 μm). Such capabilities are most prominent in printers based on the photo-polymer jetting process. Ideally, it should be possible now to produce photorealistic appearances or visually indistinguishable objects copies for, e.g., cultural-heritage applications.However, the resins used as print materials in commercial devices are inherently translucent, i.e., exhibit significant sub-surface scattering. This serves effective colour mixing in full-colour print processes, thus commercial printer drivers offer high-quality colour reproduction. At the same time, the resulting light diffusion leads to over-blurring and potential colour bleeding when printingspatially-varying colour textures. This translucent ‘crosstalk’ between surface points also strongly depends on the internal structure of the volume surrounding each surface point.Previously existing scattering-aware methods used simplified models for light diffusion and accepted the visual blur as an immutable property of the print medium.In this talk, we present the series of works conducted by a consortium of several institutes (Max-Planck Institute for Informatics, Germany; Charles University in Prague, Czech Republic; Institute of Science and Technology, Austria; University Col-lege London, United Kingdom; Universita della Svizzera Italiana, Switzerland; The Keldysh Institute of Applied Mathematics RAS, Russia). Our work counteracts heterogeneous scattering to obtain the impression of a crisp albedo texture on top of the 3D print, by optimizing for a fully volumetric material distribution that preserves the target appearance.We build our iterative method on top of a general Monte-Carlo simulation of heterogeneous scattering. We find out that a certain arrangement of materials expands the gamut of achievable appearances and makes it possible to produce sharp textures. This knowledge built-in into the volume-update step enables convergence justafter 10–15 iterations. We verify these findings using an established stochastic gradient-descent optimization for small canonical objects where it is feasible computationally.Expansion of our method to fabrication of arbitrary 3D objects with the translucent resins opens a set of problems of achievable colour combinations on the two sides of thin shapes, in the extreme convex and concave shapes. Physically correct lighting simulation enables exploration of these extreme cases where no ideal solution is possible. It turns out that a re-formulation of established gamut-mapping methods is needed for the medium with the inherent cross-talk properties such as the scattering resins of the modern full-colour 3D printers.Elaborating further ideas from we also propose a fast forward predictor of the object's surface appearance based on a neural network to replace the Monte-Carlo simulation in order to speed up the preparation of the model by 300 times. The achieved acceleration allows to reduce simulation time to minutes for a single, GPU-equipped workstation.Thismakesthe print preparation timings practical.

Volatile compounds associated to the loss of astringency in ‘Rama Forte’ persimmon fruit

The volatile profile of ‘Rama Forte’ persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg−1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC–MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2-treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tert-butylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2,4-di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in ‘Rama Forte’ persimmon fruit.

Cell wall composition during expansion, ripening and postharvest water loss of red bell peppers (Capsicum annuum L.)

Abstract We have investigated the cell wall polysaccharides of a commercially grown blocky-type red bell pepper (Capsicum annuum L. ‘Funky’) during on-plant growth and ripening, and after postharvest water loss. There was no evidence of substantial depolymerisation of cell wall pectic polysaccharides or hemicelluloses at any ripening stage. The onset of fruit ripening was accompanied by a slightly increased solubilisation of very high molecular weight polyuronides. Measurable polygalacturonase activity was absent, despite an endo-polygalacturonase mRNA being present as fruit turned red. The largest cell wall change was a substantial loss of galactose (primarily from Na2CO3-soluble rhamnogalacturonan-I) as green fruit approached full size, which could not be directly correlated with conventionally assayed β-galactosidase/galactanase activities. The majority of β-galactosidase/galactanase gene expression and enzyme activity was found in fully ripe fruit, although by this stage galactose loss was comparatively minimal. This suggests that the upregulation in activity has significance beyond wall rheology, or is vestigial. Severe water-stress applied to harvested ripe fruit did not result in any cell wall changes suggestive of cell wall breakdown, compared with cell walls of fruit stored under high humidity conditions. We conclude that this commercial line of bell pepper, which was bred for intensive glasshouse production, has wall characteristics that result in retention of typical crisp texture and extended postharvest storage life.