Dessert Fruit Research Articles

PHYSICAL CHANGES IN THE STRUCTURE OF ICE CREAM AND FROZEN FRUIT DESSERTS DURING STORAGE

The results of studies of physical changes of the structure of milk ice cream at fat content of 4.0 % — 6.0 % and frozen whipped fruit desserts at different degree of overrun with/without addition of whey and whey protein concentrate are given in the paper. It is shown that the storage temperature affects the dispersion of structural elements of frozen whipped fruit desserts. An average size of air bubbles of frozen whipped desserts stored at minus 18°C is 1.2 –1.4 times larger than the size of the bubbles of the samples stored at minus 25°С. The average size of ice crystals increased 1.4 times after 9 months of storage at minus 18°C. The average size of air bubbles of ice cream at 4 % fat content increased 1.5 times after 6 months of storage, and the ice crystals size increased 1.1 times. It is recommended to use the storage temperature below minus 25°С to keep the quality of ice cream and frozen whipped desserts. Milk ice cream and frozen fruit desserts are recommended to be stored at minus 18°С during not more than 6 months.

Phenolic Content and Antioxidant Activity of Extracts of 12 Melon (Cucumis melo) Peel Powders Prepared from Commercial Melons.

Melons are a diverse group of fresh, dessert fruits that includes orange flesh cantaloupe, green flesh honeydew, and mixed hybrid melons. As part of an effort to discover potential health benefits of fruit and vegetable peels that are considered to be byproducts of food processing, we determined the total phenolic content and antioxidative activities of methanolic extracts of the powdered peels of the following commercial melon (Cucumis melo) varieties sold at retail markets in California that were imported from Mexico and Honduras: nonorganic Canary, Charentias, Hani Gold, Vine ripened, and Santa Claus; and organic Ambrosia, Cantaloupe, Galia, Goddess, Ham, Honeydew, and Tuscan. The total phenolic content (in mg gallic acid equivalents/g extract) ranged from 0.69 (Tuscan) to 2.96 (Galia) or 4.3-fold variation from lowest to highest value. The antioxidative activity (in mg ascorbic acid equivalents/mL extract) ranged from 0.13 (organic Tuscan) to 0.26 (organic Galia). Similar results were observed using the ABTS antioxidative assay. The content of the phenolic and flavonoid compounds 3-hydroxybenzoic acid, chlorogenic acid, neochlorogenic acid, isovanillic acid, apigenin-7-α-glucoside, luteolin-7-o-glucoside, and quercetin-3-galactoside in three melon flesh samples (nonorganic and organic Galia from Honduras and organic Galia from Mexico and two peel samples (Mexican organic peel and flesh) were analyzed using HPLC. The results suggest that the peel from the Honduran Galia melon with the highest antioxidative activity merits further study to investigate potential health properties. Potential nutritional and health benefits of melon peels, Seeds, and their bioactive compounds are discussed. PRACTICAL APPLICATION: The peel from the Honduran Galia melon variety merits further study for potential health benefits, including antioxidative, anticholesterol, and antidiabetic activities, and stimulation of thyroid function, as reported for peels from other melon varieties, as well as antibiotic activities against pathogenic bacteria, protozoa, and viruses.

YIELDING AND FRUIT QUALITY OF SELECTED SWEET CHERRY (Prunus avium) CULTIVARS IN THE CONDITIONS OF CENTRAL POLAND

The study involving 5 cherry cultivars was conducted in 2015–2016. The varieties ‘Techlovan’, ‘Summit’, ‘Sylvia’, ‘Kordia’ and ‘Regina’ were planted in 2010 in the Experimental Orchard of the Department of Pomology in Warsaw-Wilanów on GiSelA5 rootstock. The aim of the study was to evaluate the production value and dessert fruit quality as well as health proprieties of the tested cultivars’ fruits and select the most valuable ones. It was shown that the varieties differed in fruit set and yielding as well as fruit quality (i.e. fruit size, firmness, soluble solid content, acidity) and health benefits (i.e. polyphenol, anthocyanin, and ascorbic acid content). ‘Techlovan’ trees had the lowest yield, but their fruits were of high quality. ‘Kordia’ and ‘Regina’ also provided high quality fruit with high total polyphenol content. In contrast, the ‘Sylvia’ cultivar had a high yield, but the fruit obtained from it was of poor quality. All tested cultivars had similar vitamin C content.

The Orchard Architecture Dedicated for Mechanical Harvesting of Dessert Plums and Prunes

Abstract Two plum cultivars ‘Record’ and ‘Empress’ and one prune cultivar ‘Common Prune’ were planted in spring 2014, spaced at 4.5 × 1.5 × 2.0 m, to be trained to the “Y”- and “V”-trellising systems for mechanical harvesting of dessert fruits with a canopy-contact harvester. The applied trellising systems were compared with the standard central leader system at the same spacing. Trellised trees showed a tendency to grow less well than leader-trained trees, but during the four years of training, they created a higher canopy volume than the control trees because of their spreading form. Trellised trees were able to give yields comparable to those of standard trees. Light distribution within the tree canopy was acceptable in all the training systems. After 4 years of training, the trees were suitable for mechanical harvesting. The effectiveness of mechanical harvesting varied from 85% to 90%. The quality of the fruits harvested with a canopy-contact harvester was comparable to that of manually picked fruits. The consumption of quality of fruits after mechanical harvesting rated on a 5-grade scale was 0.5 grade lower than that of manually harvested fruits. These fruits were acceptable in the local fruit market. Mechanical harvesting was 10–30 times faster compared to manual picking. The cost of the trellising system calculated per 1 ha was 2.0 times higher than that of the standard system.

Safety of chia seeds (Salviahispanica L.) as a novel food for extended uses pursuant to Regulation (EU) 2015/2283.

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel foods and Food Allergens (NDA) was asked to deliver an opinion on overall safety assessment for chia seeds (Salvia hispanica L.) as a novel food (NF) pursuant to Regulation (EU) 2015/2283 in the light of the increasing dietary intake from the growing number of authorised uses in recent years. The safety assessment of this NF is based on data supplied in seven applications, previous safety assessments of chia seeds and information retrieved from an extensive literature search done by EFSA. Since none of the applications addressed the possible formation of process contaminants, the present assessment is limited to those proposed extended uses which do not raise safety concerns regarding the formation of such contaminants. These include the use of whole and ground chia seeds added to chocolate, fruit spreads, fruit desserts, mixed fruit with coconut milk in twin pot, fruit‐preparations to underlay a dairy product, fruit‐preparations to be mixed with dairy products, confectionary (excluding chewing gums), dairy products and analogues, edible ices, fruit and vegetables products, non‐alcoholic beverages and compotes from fruit and/or vegetables and/or with cereals. In addition, this assessment also concerns uses of chia seeds without specific restrictions and precautions regarding their use levels in other foods which usually do not include heat treatment during processing and cooking. Apart from allergenicity, the Panel did not identify any hazard which causes safety concerns. Lacking the basis and need to establish safe maximum intake levels for chia seeds, no exposure assessment was conducted. The Panel concludes that chia seeds are safe under the assessed conditions of use.

Breeding of new sour cherry cultivars at the Research Institute of Horticulture, Skierniewice, Poland

The sour cherry breeding program at the Research Institute of Horticulture (formerly known as the Research Institute of Pomology and Floriculture until the end of 2010) in Skierniewice began in 1954. The main objective of this program is to obtain new sour cherry genotypes which are well-suited to the climate and soil conditions in Poland, and which produce typical dessert fruit or fruit for use by the food processing and frozen-food industries. The new cultivars should be characterized by low susceptibility to diseases with economic costs. An important direction of sour cherry breeding is also towards obtaining new genotypes that will facilitate further intensification of fruit production by using combine harvesters. As part of the sour cherry breeding program, studies have also been conducted on selection within the Prunus mahaleb species of new generative rootstocks for sour cherry trees. To date, 11 cultivars and two generative rootstocks have been included in the national register of cultivars. Among these, only the cultivars ‘Sabina’, ‘Wanda’, and ‘Lucyna’, and both the generative rootstocks ‘Popiel’ and ‘Piast’ are used in commercial production. The most recent cultivar submitted for registration is ‘Granda’.

The Impact of Crunchy Wednesdays on Happy Meal Fruit Orders: Analysis of Sales Data in France, 2009–2013

ObjectiveBeginning in September, 2010, all McDonald's restaurants in France offered free fruit with every Happy Meal sold on the first Wednesday of the month. Sales data were used to determine the impact of free fruit promotion on the proportion of regular Happy Meal fruit desserts sold. MethodsTrend analyses examined the proportion of fruit desserts for 2009–2013. Analyses also compared fruit orders on Crunchy Wednesdays with other weekdays. ResultsHappy Meal fruit desserts rose from 14.5% in 2010 to 18.0% in 2011 and to 19.4% in 2013 (P < .001). More Happy Meal fruit desserts were ordered on Crunchy Wednesdays compared with other weekdays (P < .001). Orders of cherry tomato sides and water as a beverage on Crunchy Wednesdays were unaffected. Conclusions and ImplicationsBased on sales transactions data across multiple years, this study provides evidence of the long-term effectiveness of menu promotions aimed at increasing children's consumption of vegetables and fruit.

The structure of a food product assortment modulates the effect of providing choice on food intake

Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the “apple puree” experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the “dessert” experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a “pleasant” group (n = 40) in which volunteers were assigned three pleasant products, and an “unpleasant” group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session – volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session – volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among “not too similar” alternatives. No effect of assortment's pleasantness was observed.

The Impact of Crunchy Wednesdays on Happy Meal Fruit Orders in McDonald's Restaurants in France from 2009 to 2013

The Crunchy Wednesday (“Mercredis à croquer”) (CW) campaign in France started in 2010, and offers free fruit with every Happy Meal sold on the first Wednesday of the month. The goal was to determine whether the provision of free fruit (typically apple slices or a pineapple spear) would spur additional fruit orders sold as the Happy Meal dessert. The four dessert choices in the French Happy Meal are yogurt, apple purée, apple slices, or seasonal fruit. The seasonal fruits rotate between ready‐to‐eat pieces of pineapple, cantaloupe melon, orange, kiwi, or watermelon. Sales data for over 350 million Happy Meals from 2009‐2013 for 1,296 McDonald's restaurants in France were analyzed. Frequency of choosing a fruit as dessert was 13.4% in 2009, rising to 14.5% in 2010. Following the launch of CW in September 2010, fruit desserts increased to 18.0% (p&lt;0.001) in 2011 and to 19.4% in 2013. The provision of free fruit did not decrease fruit orders for dessert on CW as compared to regular Wednesdays. Orders of fruit for Happy Meal dessert were consistently higher on Wednesdays as compared to the whole week. The provision of free fruit and higher orders of fruit for dessert had minimal impact on the other components of the Happy Meal. The choices of French fried potatoes relative to cherry tomatoes and Happy Meal beverage options were virtually unchanged. The study demonstrates the value of analysing business sales data to assess viability of menu innovation programs. Since program inception, McDonald's France has distributed over 11,000,000 free fruit bags; the present data suggest that some consumer behaviors may have shifted as well. Business sales data and funds for data analyses were provided by McDonald's France.

Fatty Acid Profile of Cucumis melo var. acidulus (Culinary Melon) Seed Oil

Sir, The melons (Cucumis melo, Cucurbitaceae) are a diverse group of fresh, dessert fruits including C. melo var. cantalupensis, with a rough and warty skin, not netted (cantaloupe), C. melo var. inodorus, with a green, yellow or orange skin (winter melons), C. melo var. reticulatus, with a netted skin (true muskmelon). However, some other melons are considered ‘culinary vegetables’ (C. melo var. acidulus) and they are used as vegetables rather than fruits. C. melo var. acidulus is widely cultivated in India and used as a vegetable throughout the year since it has a long shelf life. The seeds of melons are normally treated as waste products. Some reports available on the composition of melon seeds [1–3] and authors have reported lipid and protein contents of proximally 30 and 54 %, respectively. We were interested in the possibility of extending the range of products from melons and therefore examined the oil content and the fatty acid profile of oil extracted from culinary melon seeds. Prior to extraction of the oil, approximately 50 g of seeds were dried overnight at 80 C and ground in a coffee grinder. The oil was extracted by a heat reflux method using 100 ml of petroleum ether (b.p. 40–60 C). Three extractions were carried out from three different batches of seeds of the same melon accession/variety. The mass of oil was determined gravimetrically after removal of the solvent and results are expressed as a percentage of the seed dry weight. Oil from the seed was subjected to physical characterization. The color and state of the oil at room temperature were noted by visual inspection, while the specific gravity was determined by the AOCS method given in [4]. The refractive index of the oil at room temperature was measured using the Abbe refractometer as outlined in AOCS method. The acid value, free fatty acids, iodine value, saponification number, peroxide value and unsaponifiable matter were measured by AOCS methods [5]. The fatty acid composition of the oil sample was analyzed by GC after transesterification. Fatty acid methyl esters was analyzed on a Chemito GC 8610 gas chromatograph equipped with a flame ionization detector and a capillary column BP 9 70 (50 m 9 0.32 mm 9 0.25 lm films). The detector temperature was programmed for 260 C with flow rate of 0.3 ml/min. The injector temperature was set at 240 C. Nitrogen (purity 99.95 %) was used as the carrier gas. Identification of the peaks was performed by comparing retention times with those of genuine standards analyzed under the same conditions. The oil content obtained from the seeds was 34.68 % on a dry weight basis. Compared to results obtained in different varieties of melon (30.83–33.92 %) the oil content in C. melo var. acidulus was higher [1–3]. The oil was consistently liquid at room temperature (25 C); colorless, and the specific gravity and refractive index of the oil were 0.92 and 1.48, respectively. The total acidity (0.76 mg NaOH/ g), free fatty acid (0.88 %), peroxide values (8.21 mg/g) are within the allowable limits for edible oil. The saponification (186.21 mg KOH/g) and iodine values (109.2 mg/ 100 g) of the seed oil in our study were lower than the values reported by Ramakrishna et al. [6] and de Melo et al. [1]. Table 1 shows that there are nine kinds of fatty acids in C. melo var. acidulus seed oil with a high concentration of polyunsaturated fatty acids (80.54 %) and a low concentration of monounsaturated fatty acids (19.43 %). Linoleic S. H. Manohar H. N. Murthy (&) Department of Botany, Karnatak University, Dharwad 580003, India e-mail: hnmurthy60@gmail.com; nmurthy60@yahoo.co.in

Evaluation of ascorbic acid and sugar degradation products during fruit dessert processing under conventional or ohmic heating treatment

The effects of conventional heating (C) or ohmic heating (O) treatment on the degradation of sugar and ascorbic acid (AA) were evaluated in chunky fruit desserts prepared with apple puree (Golden Delicious var.) and chunky peach (Panavi var.) pieces. Concentrations of 5-HMF, furfural (F), 3-hydroxy-2-pyrone (3H2P) and 2-furoic acid (FA) were determined to assess the importance of oxidative and/or thermal reactions during processing. Depending on the thermal processing, 5-HMF and F levels in samples ranged from not detected to 3260 and from not detected to 570 μg/100 g FW respectively. Production of 3H2P and FA ranged from 480 to 2670 and from 84 to 420 μg/100 g FW respectively. Results showed that the impact of final heating treatment on the formation of AA degradation products (3H2P and FA) was minor, if any. Thus, AA degradation during apple products processing mainly depended on oxidative reactions pathway. Likewise, ohmic heating processing had very little effect on the formation of 5-HMF and F, in opposite to conventional heating.

Genetic Resistance in Melon PI 313970 to Cucurbit yellow stunting disorder virus

Melon (Cucumis melo L.) is a fresh vegetable and dessert fruit that may also be cooked or dried, processed for juice and flavoring, and the seeds of which are a source of high-quality cooking oil and high protein seed meal. Melon production throughout many parts of the world is now threatened by the crinivirus Cucurbit yellow stunting disorder virus (CYSDV) in tropical and subtropical areas favorable to its whitefly vector. CYSDV is transmitted by the sweetpotato whitefly, Bemisia tabaci Gennadius, biotypes A, B, and Q. CYSDV first appeared on melon in the 1980s in the United Arab Emirates and emerged on melon in the Yuma, AZ, and Imperial Valley, CA, regions and western Mexico during the Fall season of 2006 followed by Florida in 2007. PI 313970, C. melo var. acidulus Naudin, a salad-type melon from India, expressed high-level resistance to CYSDV in Yuma and Imperial Valley in Fall 2006, but it was not immune; the virus was detected in asymptomatic plants. Inheritance of resistance to CYSDV in PI 313970 was studied in three naturally infected, replicated field tests in Imperial Valley during the Fall seasons of 2007 and 2008 and the Spring season of 2009. Resistance in PI 313970 was recessive: all F1 PI 313970 (PI) × susceptible ‘Top Mark’ (TM) and BCTM individuals were susceptible, and the F2 and BCPI segregated 3:1 and 1:1 susceptible to resistance, respectively. Frequency distributions of CYSDV symptom severity ratings suggested a single recessive gene in PI 313970 for resistance to CYSDV. PI 313970 was, however, observed to be variable for resistance; a few plants in each test expressed distinct symptoms of CYSDV infection and its frequency distributions overlapped those of ‘Top Mark’. This variation may represent genetic variation selectable for uniform reaction to infection by CYSDV or phenotypic variation in the resistant reaction. The genetic relationship between the genes for resistance to CYSDV in PI 313970 (recessive) and TGR-1551 (dominant) is not known.

Textural, flow and sensory properties of five “Fruzelina” with sour cherries

Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. The cherry gels are the product prepared using different types of chemically modified starches. Starch is an additive used to ensure rich and short texture and high viscosity of “Fruzelina”. Food texture and viscosity may be measured by senses and instrumentally. Because of fact that sensory analysis is time consuming and very costly, it is easier and cheaper to determine food properties, especially their texture and flow behaviour by appropriate mechanical tests. The aim of this work was to study the rheological behavior of five cherry gels and evaluate the correlation between textural, flow and sensory properties of these gels measured instrumentally and by human senses. The back extrusion test has been found to be applicable to study the textural properties of cherry gels. There was high positive correlation between gel texture measured by senses and texture parameters measured in back extrusion test. Similar high correlation was identified for consistency coefficient K obtained in Ostwald de Waele model and gel texture assessed by sensory panel. It was found that values of sensory parameters such as taste and odour decreased as the rheological parameters increased. High negative correlations were observed in these cases. Therefore, instrumental measurements can be alternative for more expensive sensory methods.

Video recording of school meals – Implications for whole grain eating behavior

More than 29 million children participate in the National School Lunch Program (NSLP). Recent plate waste studies indicate that whole grain products are accepted as well as their refined counterparts. To further investigate children's eating behaviors of whole grain products, cafeteria lunches were video recorded in a local school district. Approximately 80 children were taped ~1 to 6 times eating a variety of grain foods including whole grain products served in a typical elementary school lunch. Focus groups (n~30) were conducted to exam students' responses to introductions of whole grain products. DVD analysis used a modified Dyadic Interaction Nomenclature for Eating (DINE) to investigate eating patterns and behaviors of whole grain products. Results indicate that at higher grade levels children decrease the number of food items selected and time spent eating. Fruit desserts compared to desserts made with grains, such as cookies and cakes, are taken half as often by all grades when served. Entrée waste is significantly higher when grain desserts are served compared to fruit desserts. This baseline data provides a foundation for further exploring the use and acceptability of foods in school meals at the elementary level. This information can be helpful in facilitating product development and introduction of school foods, such as whole grains with children in an interactive and realistic cafeteria environment. This research was funded by ConAgra.

Novel Edible Coating Based on Aloe vera Gel To Maintain Table Grape Quality and Safety

A novel edible coating based on Aloe vera gel obtained according to SP Patent Filed 200302937 has been used as a means of preservation to maintain the quality and safety of cv. Crimson Seedless table grapes during cold storage and subsequent shelf life. Table grapes have a crucial economic value as a dessert fruit, but once harvested show a reduction of shelf life due to a rapid loss of quality. Uncoated clusters showed a rapid deterioration with an estimated shelf life period of 7 days at 1 degrees C plus 4 days at 20 degrees C, based on the fast weight loss, color changes, accelerated softening and ripening, rachis browning, and high incidence of berry decay. On the contrary, those clusters treated with A. vera gel significantly delayed the above parameters related to postharvest quality losses, and storability could be extended up to 35 days at 1 degrees C. Interestingly, this edible coating was able to reduce the initial microbial counts for both mesophillic aerobic and yeast and molds, which significantly increased in uncoated berries over storage. Moreover, the sensory analyses revealed beneficial effects in terms of delaying rachis browning and dehydration and maintenance of the visual aspect of the berry without any detrimental effect on taste, aroma, or flavors. To the authors' knowledge, this is the first time A. vera gel has been used as an edible coating in fruits, which would be an innovative and interesting means for commercial application and an alternative to the use of postharvest chemical treatments.

Identifying Harvest Maturity Indices for Five Cultivars of Gooseberry (Ribes uva-crispa) Fruit

Abstract This report quantifies the variation in fruit physio-chemical characteristics of five cultivars of gooseberry (Ribes uva-crispa).Each cultivar was completely harvested when 20% of the fruit on a bush were evaluated to be ripe. Harvest dates varied from 15 June (‘Rokula’) to 8 July for ‘Greenfinch’. ‘Invicta’ gave the largest fruit but was the least sweet, ‘Leveller’ had the smallest fruit and ‘Greenfinch’ the sweetest. Fruit color changed with fruit size, especially for the red cultivars, ‘Rokula’ and ‘Pax’. However, fruit size was not a good indicator of fruit sweetness. Selecting fruit on the basis of firmness and color rather than fruit size was a more accurate indicator of fruit sweetness and therefore consumer acceptability. Further investigation is required to determine quantifiable thresholds in terms of color, sweetness and/or firmness whereby a gooseberry is considered acceptable to the consumer as a fresh dessert fruit. The thresholds are likely to be specific to the cultivar.

`Valencia': A New Pepino (Solanum muricatum) Cultivar with Improved Fruit Quality

Pepino (Solanum muricatum Aiton), also known as melon-pear, is a vegetatively propagated vegetable crop grown for its juicy and aromatic fruit. Great variation in fruit weight, shape, and color can be found among cultivars of pepino (Anderson et al., 1996; Heiser, 1985). Despite being an important crop in Pre-Columbian times in the Andean region, it has not achieved the same relevance as other New World cultivated Solanaceae such as tomato, pepper or potato (Prohens et al., 1996). However, during the last two decades, its cultivation has spread to many countries as a crop for diversifying greenhouse horticultural production. Two types of pepino cultivars can be distinguished: sweet fruit with at least 8% soluble solids concentration (SSC) and a fruity intense aroma appropiate for use as a dessert fruit for which fruit sweetness is a key factor (El-Zeftawi et al., 1988); cultivars producing less sweet but more fi rm-fl eshed fruit with a grassy (green) aroma suitable for use in salads in the same way as cucumber (Cucumis sativus L.). In several areas of the Mediterranean region, pepino (in particular sweet cultivars) is being introduced as a new crop (Prohens et al., 2000). The main limitation to pepino production is the availability of sweet pepino cultivars with combined high yield and good fruit quality. Clones producing fruit with high SSC (8% to 10%) suited for use as a dessert fruit, usually have a low yield ( 40 t·ha) have an unacceptably SSC (<7%) (Rodriguez-Burruezo et al., 2002). A research group of the Centro de Conservacion y Mejora de la Agrodiversidad Valenciana (COMAV) of the Universidad Politecnica de Valencia has conducted a pepino breeding program since the early 1990s. The clonal hybrid cultivar Valencia is a result of this program. ‘Valencia’ has a higher fruit yield and better fruit quality than other current sweet pepino cultivars, and is adapted to a wide range of environmental conditions. either parental clone (Table 1) and, occasionally, close to the high yielding ‘Puzol’. Fruit of ‘Valencia’ ripen earlier than other pepino cultivars. The time elapsed between transplanting and fi rst harvest ranges between 23 and 25 weeks in the autumn-winter growing season. ‘Valencia’ fruit weigh between 125 and 250 g (Table 1), adequate for dessert fruit. Fruit shape is elongated (Fig. 2), with a length/width ratio of 2.0 to 2.2 (1.3 for Sm-26 and 3.0 for ‘Sweet Long’). Both attributes (medium size and elongated shape) favor fruit packing and optimize box space. Fruit are attractive, with a golden color and narrow purple stripes covering less than 10% of fruit surface. The fl esh also exhibits an intense yellow color (Fig. 2). The fl avor of ‘Valencia’ is appropriate for a dessert fruit. SSC levels of ‘Valencia’ fruit range from 8.6 to 10.0%, values that are higher and statistically signifi cant in most cases than those of Sm-26 and ‘Sweet Long’. Furthermore, ascorbic acid concentration (AAC) levels are high, (between 400 and 600 mg·kg) (Table 1). Titratable acidity (TA, mmol·kg citric acid) values are comparable to the usual values for this species and always signifi cantly lower than Sm-26 (Nuez and Ruiz, 1996). Most trials were conducted under autumnwinter growing season conditions (Prohens et al., 2000), since this is the best growing season for good fruit quality and yield (RodriguezOrigin

'Puzol': A Facultatively Parthenocarpic Hybrid of Pepino (Solanum muricatum)

Received for publication 18 Dec. 2000. Accepted for publication 17 July 2001. This contribution was financed by CICYT (AGF 99-0552), CICYT and EU (1FD97-0137) and INIA (OT99-002-C2-2). Pepino (Solanum muricatum Aiton) is a vegetatively propagated Andean crop that is being introduced as an alternative vegetable crop for protected cultivation (Prohens et al., 1996). The pepino is not an exacting plant and can be grown, with few modifications, with the same techniques used for tomato. Pepino fruit is very versatile and can be eaten at different ripening stages (Sanchez et al., 2000). When the fruit is ripe, it has a golden-yellow ground color and can be used as a fruit for desserts, in fruit salads, or in elaborate dishes with seafood, ham, etc. When the fruit has reached final size, but only has an incipient yellow color, it can be used in the same way as cucumber (Cucumis sativus L.). Its high content in vitamins indicates good prospects for pepino (Nuez and Ruiz, 1996). A common practice has been to use fruits from pepino cultivars both for salad and dessert uses, depending on their ripening stage. However, fruits of salad cultivars are too low in sugar for use as dessert fruit. On the other hand, pepinos from dessert cultivars may have an inadequate texture or shape for use in salads. Therefore, selection in pepino should be based on the intended use of the fruit. When pepino fruits are to be used as dessert fruit, sweetness is a very important characteristic, and fruits should have a soluble solids content (SSC) higher than 8% (El-Zeftawi et al., 1986). However, when used unripe in salads, high SSC values are not as important (values between 6% and 9% are acceptable), and other characteristics, such as elongate shape (to be cut in slices like cucumber) and crispy texture, are of main relevance in breeding programs. As a result of a breeding program to obtain a pepino cultivar for use in salads, we have developed a parthenocarpic hybrid cultivar (‘Puzol’) with a high yield in a wide range of environmental conditions. ‘Puzol’ (Fig. 1) has elongated, large, and uniform-sized fruits that have a crispy texture and no sour aftertaste, which is often associated with parthenocarpy. Currently, ‘Puzol’ is being commercially grown in the Spanish Mediterranean area. This cultivar combines heterosis for vigor and yield characteristics resulting from unrelated parents (Prohens and Nuez, 1999) and facultative parthenocarpy conferred by the the taste. ‘6-21’ has elongated fruits, with a high SSC and an excellent flavor for a dessert fruit, but a moderate yield. ‘Puzol’ was initially selected for its high yield among a population of different hybrids obtained between parental plants from different origins. Pepino plants from crosses between unrelated parents are usually heterotic for yield characteristics (Prohens and Nuez, 1999). Due to its highly heterozygous nature, ‘Puzol’ does not breed true. In the same way, because ‘9-2’ and ‘6-21’ show a certain degree of heterozygosity, the only way to maintain the characteristics of this cultivar is through vegetative propagation, which is the common reproductive practice for this species (Nuez and Ruiz, 1996).

Brote por Salmonella enteritidis en trabajadores de un hospital

To describe and identify the causes of an outbreak of Salmonella enteritidis gastroenteritis that took place in June 1998, among tertiary care hospital workers, in Mexico City. Cases were hospital workers who developed diarrhea or fever associated with gastrointestinal symptoms, after a meal at the hospital's dining room on June eight; controls were asymptomatic employees who also ate at the hospital's dining room on the same day. A food questionnaire was applied, and stool samples were obtained from all study subjects, including kitchen personnel. Blood cultures were practiced for febrile patients. Odds ratios with 95% confidence intervals (95% CI) and the chi-squared were used for statistical analysis. Statistical significance was set at p < 0.05. One-hundred-fifty-five workers developed symptoms, but only 129 (83.2%) answered the questionnaire; 150 controls were also studied. The most common symptoms were diarrhea (85%), abdominal pain (84%), cephalea (81.4%), nausea (78.3%), and chills (74.4%). Eight blood cultures were negative; 59 stool cultures (46%) from cases and six (4%) from controls, were positive for Salmonella enteritidis. Egg-covered meat was the suspected source of infection (OR 19.39, 95% CI 9.09-41.4); some other foodstuffs like fruit dessert and yogurt, were significantly more frequent in cases than in controls. Food cultures were all negative. This outbreak was probably caused by Salmonella-contaminated foodstuffs (egg-covered meat with potatoes) due to deficient cooking. This report shows the importance of food-quality programs for hospital meals.

Characteristics and the yield potential of different pepino accessions

Pepino Solanum muricatum is a small herbaceous perennial minor fruit cum vegetable crop with multiple possibilities for consumption. Special features include its high yield potential, easy propagation by stem cuttings, perennial nature, fast growing and high response to intensive cultivation and fertilizer application and above all the habit of flowering and fruit set round the year. As on date 9 promising accessions have been established based on plant and fruit morphology. yield performance and quality traits. These accessions also offered differing preference for different utilities such as dessert fruit, squash etc.