Hue Angle Values Research Articles

COMBINED TREATMENTS OF MODIFIED ATMOSPHERE PACKAGING WITH AMINOETHOXYVINYLGLYCINE MAINTAINED FRUIT QUALITY IN SWEET CHERRY THROUGHOUT COLD STORAGE AND SHELF LIFE

The effects of combined aminoethoxyvinylglycine (AVG) and modified atmosphere packaging (MAP) treatments on quality attributes of ‘0900 Ziraat’ sweet cherry fruit during the cold storage and shelf life were investigated in this study. Significantly lower weight loss and decay ratios were observed in all treatments throughout the cold storage period as compared to the control. A similar case was also observed referring to the shelf life. MAP treatments were found to be more effective in retarding the weight loss and decay ratio. Higher hue angle values were measured from AVG-treated fruit at harvest. Similarly, hue angle of AVG and MAP-treated fruit were also higher than for the control in all periods of cold storage and on the 7th and 21st day of shelf life. AVG-treated fruit had higher firmness values than the control at harvest. However, higher firmness values were measured from MAP-treated fruit during the cold storage and shelf life. At the end of cold storage, lower SSC and higher titratable acidity values were observed in AVG and MAP-treated fruit than in the control. AVG + MAP treatments yielded significantly higher vitamin C, total phenolics and antioxidant activity values than the control. Contrarily, the control fruit had significantly higher total monomeric anthocyanin than the other treatments. Based on current findings, it was concluded that combined AVG + MAP treatments could be used as a beneficial tool to maintain the quality of sweet cherry fruit throughout the cold storage and shelf life.

Association between meat color of DFD beef and other quality attributes

This study investigated the association between DFD beef color and other quality traits and explained the possible mechanisms. Beef longissimus thoracis (LT) was assessed and classified into one of three groups based on the pH 24 h post-mortem: normal (pH ≤ 5.70), atypical DFD (5.70 < pH ≤ 6.09) and typical DFD (pH > 6.09) beef and stored at 4 °C for 7 days. Typical DFD beef showed the lowest glycolytic potential, L*, a*, b*, chroma and oxymyoglobin accompanied with the highest water-holding capacity, hue angle and deoxymyoglobin values on day 1 of storage. Glycolytic potential was positively correlated with chroma, R630/580 and oxymyoglobin but was negatively correlated with pH and hue angle. Water-holding capacity was directly related to deoxymyoglobin levels. Atypical DFD beef showed a higher shear force value that was positively associated with metmyoglobin levels. In conclusion, DFD beef color was not only affected by ultimate pH but also related to shear force, glycolytic potential and water-holding capacity.

Meat quality, fatty acid profile, and sensory attributes of spent laying hens fed expeller press canola meal or a conventional diet.

This study evaluated the effects of feeding an expeller press canola meal (EPCM) supplement (20%) on the carcass, meat, and sensory quality characteristics of spent laying hens. Thirty EPCM-based and thirty conventionally (soybean based) fed Lohmann Brown-Elite spent laying hens were obtained from a commercial egg farm. Carcass, portions, physical quality, proximate composition, fatty acids, and sensory quality were determined. EPCM-fed hens had higher (P ≤ 0.05) drum yield, breast bone weights and percentages, but lower (P ≤ 0.05) thigh and breast meat yields. Conventionally fed hens had higher (P ≤ 0.05) thaw losses, skin yellowness (b*), Chroma values and breast fat content with lower (P ≤ 0.05) cooking losses, skin redness (a*) and hue angle values, as well as breast Warner-Bratzler shear force values (N) (15.43 ± 0.600vs. 12.37 ± 0.411). Palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, saturated fatty acids (SFA) (34.0 ± 0.56vs. 38.7 ± 0.71), n-6:n-3 polyunsaturated fatty acids (PUFA) ratio (5.5 ± 0.13vs. 7.2 ± 0.28), atherogenic index, thrombogenic index, delta-5 desaturase, elongase index, and thiosterase index were lower (P ≤ 0.05) for EPCM-fed hen breast meat. Myristic acid, lignoceric acid, nervonic acid, alpha-linolenic acid, docosahexaenoic acid (DHA), PUFA:SFA ratio (0.7 ± 0.05vs. 0.9 ± 0.02), n-3 PUFA (3.4 ± 0.31vs. 5.1 ± 0.17), hypocholesterolemic:Hypercholesterolaemic, stearoyl-CoA desaturase 16, and stearoyl-CoA desaturase 18 were higher (P ≤ 0.05) for EPCM-fed hen breast meat. Metallic flavor was decreased (P ≤ 0.05) for EPCM-fed hen breast meat. Generally, effects of EPCM supplementation were observed to have an effect on the carcass, physical quality, proximate composition, fatty acids, and health indices. The sensory profiles did not differ between EPCM and conventionally fed spent laying hen breast meat (except for metallic flavor). The EPCM improved the nutritional profile of spent laying hen meat with low intramuscular fat, low n-6:n-3 PUFA ratio, and favorable lipid health indices.

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of 'Muscat Hamburg' Wine.

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.

Effects of modified atmosphere packaging (MAP) and Aloe vera treatments on quality characteristics of cornelian cherry fruits during cold storage

This study was carried out to determine the effects of MAP and Aloe vera (AV) treatments on quality characteristics of cornelian cherry ( Cornus mas L. ) during cold storage. In the study, control, MAP-1, MAP-2 and AV were determined as treatments. Fruit was stored at 0±0.5° C and 90±5% relative humidity. The measurements and analyses were performed on 7, 14 and 21 st day. During the cold storage, weight losses were significantly retarded with AV and MAP treatments. Higher firmness was measured from MAP and AV-treated fruits as compared to the control. Lower L* and hue angle values in MAP and AV treatments were measured than the control, whereas a higher chroma value was determined. At the end of cold storage, the lowest and the highest respiration rate respectively was obtained from MAP-1 and AV treatments. Also, higher soluble solids content (SSC), titratable acidity (except for MAP-2) and vitamin C were obtained from AV and MAP treatments than the control. As a result, it revealed that AV and MAP treatments could be used as a tool to maintain quality of cornelian cherry fruits during cold storage.

Aging Condition and Retail Display Lighting Impact Retail Display Life and Lipid Oxidation of Beef Biceps Femoris Steaks

The objective of this study was to determine the impact of aging method and retail display lighting type on the discoloration and oxidation of a beef muscle with low color stability. Beef biceps femoris (BF; n = 38) were fabricated 48 h postmortem and aged for 16 d post fabrication in either wet (vacuum packaged) or dry conditions. After aging steaks (n = 9) were cut from each BF and randomly assigned to 1 of 3 retail display lengths: 1, 3, or 5 d and 3 light treatments: light emitting diode (LED), high-UV fluorescent (HFLO), or low-UV fluorescent (FLO). Steaks were removed from retail display, and were subjected to instrumental color analysis (L*, a*, b*), surface myoglobin redox forms, lipid oxidation, and metmyoglobin reducing activity. Dry aging resulted in greater (P &lt; 0.05) redness, as determined by a*, saturation index, and hue angle values of beef BF steaks, compared to wet aging. Significant interactions (P &lt; 0.05) between aging method and retail display day were reported for a/b ratios, hue angle, deoxymyoglobin concentrations, and lipid oxidation values. Dry aging resulted in increased (P &lt; 0.05) lipid oxidation over the duration of retail display, as determined by thiobarbituric acid reactive substances (TBARS), in comparison to wet aging. Light by day interactions (P &lt; 0.05) occurred for b*, metmyoglobin concentrations, oxymyoglobin concentrations, and saturation index values. Data indicate that utilization of fluorescent light sources promoted greater redness retention in a muscle with low color and oxidative stabilities over the duration of retail display in comparison to LED light sources.

Various Light Quality including QD-LED Affect Growth and Leaf Color of Red Romaine Baby Leaf Lettuce

Light quality has a substantial effect on crops in plant factories. Quantum dot (QD) refers to ultrafine semiconductor particles and is expressed in a variety of wavelength ranges and fine and precise colors and is attracting attention as a next-generation material. This study was conducted to investigate the effects of various light qualities, including a QD-LED light source on the growth and color development of red romaine lettuce in the LED chamber system for plant factories. The light source was red fluorescent (FL), blue (B), red (R), blue + red mixed light (BR), and blue + wide range red + red mixed light QD-LED. The growth index, chlorophyll content, and leaf color were examined. The results showed that the plant length was long without a significant difference in QD-LED and the red (R) wavelength and showed the fastest growth under QD-LED. The photosynthetic rate and chlorophyll content were the highest in QD-LED light with a broad spectrum of red light. The leaf colors a*, b*, the hue angle, and total anthocyanin content showed the highest in QD-LED light, while b* and the hue angle values ​​were the lowest. As the light wavelength range was changed, there was a significant difference in the growth response and leaf color, and it is considered that QD-LED light should be considered positively when applied to plant factories.&#x0D; &#x0D; *********&#x0D; In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.&#x0D; *********

Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers

Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color components, in addition to a higher total color difference compared to the control sample. Soybean oil oleogel increased the PUFA content considerably, maintaining a total fat content close to the control sample. Pumpkin seed paste increased PUFA but also reduced to caloric content due lower fat content. Consumers preferred pumpkin seed paste samples regardless of the color difference and lower fat content. Fat replacers employed to replace pork backfat substantially modified the fatty acid profile and decreased lipid oxidation with no detrimental effects on texture or acceptance.

The Effects of Pre-Harvest Naphthalene Acetic Acid (NAA) Treatments on Fruit Quality Attributes of Braeburn Apples during Cold Storage

In this study, effects of pre-harvest naphthalene acetic acid (NAA) treatments on weight loss, color, flesh firmness, soluble solids content (SSC), titratable acidity and starch index of Braeburn apples (Malus x domestica Borkh) were determined at harvest and at 45 days post-harvest intervals throughout cold storage at 0±0.5°C and 90±5% RH. During cold storage, the lowest weight loss was obtained from NAA-treated fruits. L* and hue angle values of both control and NAA-treated fruits decreased in all analysis periods. While chroma value increased for NAA-treated fruits during cold storage, it firstly increased, and then decreased. The flesh firmness of NAA-treated fruits was higher than control fruits at harvest, whereas it was lower in the last two analysis periods. NAA-treated fruits had lower SSC values than the control fruits. The starch degradation of NAA-treated fruits was faster than the control fruits.

Exploiting combined absorption and front face fluorescence spectroscopy to chase classification: A proof of concept in the case of Sardinian red wines.

We present the analysis of optical spectroscopy fingerprints of three different varieties of Sardinian red wine, Carignano, Cannonau and Monica, belonging to Italian DOC (Controlled Origin Designation) red wines family. We selected 15 commercial wines (five for each variety), produced in the middle and south regions of Sardinia form monovarietal grapes. Despite different grapes, farming and tasting, all the samples share common absorption and fluorescence features. A two steps analysis is applied to achieve good classification of the wines. We recorded typical absorbance spectra with a large absorption below 300 nm and a visible absorption band at about 520 nm. Colour attributes according to chromaticity coordinates were evaluated by means of transmittance data and coupled to wine aging data to achieve classification. Despite similar values of lightness (L*), chroma (C*ab), and hue angle (h°ab) for the three varieties, good clustering was gathered for Carignano and Cannonau wines, whilst Monica variety has wide spread chromatic coordinates. UV excited fluorescence spectra display large and composite emission bands from the near UV down to the whole visible range. We performed multivariate analysis in the framework of the principal component analysis of fluorescence spectra coupled with absorption ones being able to achieve good clustering between the three varieties. One anomaly among Cannonau wines is discussed.

Evaluating the Relationship of Animal Temperament to Carcass Characteristics and Meat Quality

The purpose of this study was to compare meat quality and sensory characteristics of steaks from longissimus dorsi of steers with different temperaments. Calves (n = 49; 314kg) were processed and scored for temperament according to Beef Improvement Federation Guidelines and divided into three groups: Docile (D), Restless (R) and Nervous-Flighty (NF). Steers were housed with access to pasture then transferred to a research feedlot until harvest and processed with carcass data recorded. Striploins were wet-aged for 14 d before, frozen and were then cut into 2.54 cm steaks, and individually vacuum packed. Instrumental color was measured on thawed and tray overwrapped steaks on d 0, 1, 2, 3, 5, and 7 of simulated retail display. The CIE L*, a*, and b* color values were collected and oxymyoglobin, hue angle and saturation index values were calculated. A 7-member trained sensory panel evaluated steak samples for myofibrillar tenderness, connective tissue amount, overall tenderness, juiciness, and beef flavor intensity. The NF group had reduced (P &lt; 0.05) hot carcass weight compared to the other groups. The D and R groups were lighter (L*; P &lt; 0.05), and R group yellower (b*; P &lt; 0.05) and greater (P &lt; 0.05) in hue angle than the other groups. No difference (P &gt; 0.05) between groups for redness (a*), saturation index, and oxymyoglobin ratio were observed. Display time affected color with d 0 being redder (a*; P &lt; 0.05), yellower (b*; P &lt; 0.05), greater (P &lt; 0.05) saturation index, and greater (P &lt; 0.05) oxymyoglobin ratio than d 7. Steaks from D and R groups were more tender (P &lt; 0.05) in myofibrillar tenderness, had less (P &lt; 0.05) perceived connective tissue, were overall more tender (P &lt; 0.05), and more (P &lt; 0.05) juicy than steaks from the NF group. There was no difference (P &gt; 0.05) in off-flavor between the temperament groups. Temperament had minimal effect on carcass characteristics except hot carcass weight. Sensory panelists detected differences between temperament groups.

Ripeness stage effects on quality characteristics of smoothies made up of sweet cherries (P. aviumL., cv. ‘Lapins’)

Sweet cherries are reported to contain substantial amounts of important phytochemicals such as anthocyanins and polyphenolics. Minimally processed fruits, like smoothies, retain a large quantity of phytochemicals and they could actually be considered a valid alternative to fresh eaten fruits. The effects of ripeness stage on quality and functional characteristics of smoothies of sweet cherries (P. avium L.) of a very important cultivar at international level (cv ‘Lapins’) and pasteurized by microwaves were studied. A significant decrease of L* (from 25.96 to 23.33) and hue angle values (from 41.22 to 33.32) with ripeness stages was observed. The polyphenol content of smoothies increased significantly in successive ripeness stage (from 375.39 to 541.07mg gallic acid per kg-1) as the antioxidant capacity (from 11142.00 to 12412.67 mmol TEAC per kg-1). Also, the sensorial analysis results showed that the overall acceptability score increased from the first to third ripeness stages (from 4.20 to 8.30). This research highlights the importance of ripeness stage also for processed fruit. In particular, in our case, the production of smoothies by ‘Lapins’ sweet cherries should be carried out with fruits of the late harvest period in order to maximise functional and sensorial properties of this product.

Influence of Hot Water Immersion and MAP Pre-treatments on Sterilization and Asparagus Spear Qualities During Cold Storage

The purpose of this study was to determine how asparagus spear qualities are affected by hot water immersion (HWT) and modified atmosphere packaging (MAP) pre-treatments. Asparagus spears were treated either with different durations of HWT or packed with 10,000 cc/m2·day·atm oxygen transmission rate (OTR) film as the MAP treatment, and then stored at 4°C until the final storage day. Respiration and ethylene production rates in asparagus increased after HWT, with 8 and 16 min treatments having the most effect on these parameters. Fresh weight loss was less than 0.3% with all treatments. Gas composition (i.e., C2H4, CO2, and O2) within the packaging was not significant among all treatments during storage. The MAP and HWT treatments made no difference not only in fresh weight but also in gas composition. Microbial growth (i.e., total aerobic bacteria, yeast, mold, and E. coli) was lower with the 2 and 4 min treatments than with the other treatments. Electrolyte leakage was less in the control, 2 min, and 4 min treatments compared to the 8 and 16 min treatments. The hue angle and total chlorophyll values, which are associated with yellowing, remained constant at the 2 and 4 min treatments compared to the other treatments, which did not have maintained values. Asparagine content accumulated in the control, 2 and 4 min treatments, whereas the 8 and 16 min treatments showed a decrease in asparagine content. Stem firmness was similar to pre-storage measurements with the 4 min treatment. Stem length for all of the treatments was slightly increased before storage regardless of HWT duration. Asparagus off-odor and visual qualities were the best with 4 min treatment compared to the other treatments. Consequently, HWT for 2-4 min and MAP Pre-treatments were effective in maintaining the measured qualities among the treatment and control groups. In contrast, HWT for more than 8 min offset any beneficial heat-treatment effects for long-term storage; as indicated by tissue softening at the stem tip, which resulted in secondary damages that included microorganism infection and deterioration of visual quality in the vegetables.

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples were found to be efficient in retarding lipid oxidation as all three treatments resulted in low thiobarbituric acid reactive substance (TBARS) content (p<0.05). By using GTE, CE, and nitrite into beef patties, protein oxidation was not developed. Incorporation of GTE and CE into beef patties maintained color stability by protecting against the decrease of L*, a*, b*, chroma, and hue angle values and exhibited significant influence on sensory characteristics, including color and odor of beef patties (p<0.05). Compared to commercially available nitrite, GTE and CE were more effective as antioxidants for inhibiting lipid oxidation, and preserving color stability of fresh beef patties. The study indicated that GTE and CE could be utilized efficiently to extend the shelf life of beef patties.

UV-B treatment controls chlorophyll degradation and related gene expression in broccoli (Brassica oleracea L. Italica Group) florets during storage

Control of chlorophyll (Chl) degradation and related gene expression in response to UV-B treatment were investigated in broccoli florets during storage. Reductions in hue angle value and Chl content in broccoli florets during storage at 4, 15 and 25 °C were delayed with 19 kJ m−2 of UV-B irradiation. Furthermore, up-regulation of BoSGR and BoNYC1, Chl-degrading genes, was found with floret yellowing in the control during storage at 15 °C. In contrast, expression of those genes in UV-B-treated broccoli florets were effectively suppressed during storage, suggesting that UV-B treatment could be useful for quality maintenance of broccoli florets during storage.

Cracking and quality attributes of jujube fruits as affected by covering and pre-harvest Parka and GA3 treatments

Abstract This study was carried out to investigate the effects of rain protective covering (RPC) together with Parka and gibberellic acid (GA3) treatments on cracking rates and quality attributes of jujube fruits. RPC was mounted 5 weeks before the commercial harvest date. 1% Parka (containing 7.5% stearic acid, 5% cellulose and 1% calcium) and GA3 (15 mg L−1) were sprayed to experimental trees 3 and 2 weeks before the commercial harvest date. As compared to the control, all treatments (Parka, GA3 and GA3+Parka) yielded lower cracking rates. Cracking rates were also significantly lower in covered trees than in uncovered trees. However, GA3+Parka treated fruit had significantly lower cracking rates than both the control and the other treatments. GA3 treated fruits had significantly higher weight, width, hue angle and firmness values, but significantly lower L* values than the control fruits. As compared to the control, all treatments yielded a significantly lower respiration rate and soluble solids content, but higher titratable acidity, vitamin C and total phenolics. The covered fruits had significantly higher hue angle, respiration rate, vitamin C, total phenolics, total flavonoids and antioxidant activity (free radical scavenging activity on DPPH and FRAP) than the uncovered ones. It was concluded based on the present findings that rain-protective covering could be used as an efficient tool to reduce cracking rates in jujube fruits without any negative effects on the other quality attributes. It was also concluded that Parka and GA3 treatments reduced cracking rates significantly and such a reduction was more remarkable with combined GA3+Parka treatments.

Effects of production systems on the carcass and meat quality characteristics of spent laying hens.

This study evaluated the carcass characteristics and meat quality attributes of spent laying hens raised under conventional battery cage and free-range systems. Thirty free-range and 30 conventional battery-caged Lohmann Brown-Elite spent laying hens of 53 and 40 wk of age, respectively were obtained from a commercial egg producer. Carcass, portion, and organ weights and percentages were determined. Physicochemical analyses were performed on thigh and breast meat samples. Caged hens had heavier (P ≤ 0.05) warm and cold carcasses, thighs, wings, and feet. The percentages of the breast (26.1 ± 0.51vs. 28.3 ± 0.28), drum, breast bones, breast thaw and cooking loss, and thigh cooking loss were higher (P ≤ 0.05) for free-range than for caged hens. Free-range hens had heavy (P ≤ 0.05) gizzards (33.9 ± 1.04vs. 30.5 ± 0.73) and bones and a lower (P ≤ 0.05) breast meat percentage (47.3 ± 0.94vs. 51.7 ± 1.35). Meat redness (a*) (0.54 ± 0.222vs. 1.40 ± 0.135) and hue angle, skin redness (a*), breast (12.37 ± 0.411vs. 17.10 ± 0.751), and thigh (29.68 ± 0.306vs. 39.75 ± 0.826) Warner-Bratzler shear force values (N), breast moisture, and thigh ash content were higher (P ≤ 0.05) for free-range hens. Caged hens had a higher (P ≤ 0.05) thigh thaw loss percentage and breast ash content. Production system significantly influenced the carcass characteristics and meat quality of spent laying hens. The results of this study supply baseline information for the utilization of spent laying hens by the poultry industry and consumers.

Effects of a multielement trace mineral injection and vitamin E supplementation on performance, carcass characteristics, and color stability of strip steaks from feedlot heifers.

The objective was to evaluate the interaction of a trace mineral (TM) injection (Multimin 90) and a supranutritional concentration of dietary vitamin E (VITE) on performance, carcass characteristics, and color stability of strip steaks from feedlot heifers. Prior to trial initiation, Angus × Simmental cross heifers (N = 48) were managed on a common diet supplemented to meet the NRC recommendations. Heifers were stratified by BW and allotted to a 2 × 2 factorial arrangement: 1) no supplemental vitamin E and saline injection (CONT + SAL), 2) 1,000 IU vitamin E·heifer-1·d-1 and saline injection (VITE + SAL), 3) no supplemental vitamin E and TM injection (CONT + MM), or 4) vitamin E and TM injection (VITE + MM). Trace mineral injection contained 15, 10, 5, and 60 mg/mL of Cu, Mn, Se, and Zn, respectively, and TM injection or saline injection (1 mL/68 kg BW) were given on day 0 of the 89-d finishing period. All heifers were fed a common diet containing a basal concentration of 19.8 IU/kg DM vitamin E. Heifers were slaughtered and loins sections were collected. Strip steaks were cut and placed in overwrap trays for evaluation of color stability for 16 d. Data were analyzed using the MIXED procedure of SAS. Color stability data were analyzed as repeated measures. Neither TM injection nor VITE had an effect on final BW, DMI, or G:F (P ≥ 0.12). There was a tendency (P = 0.09) for TM injection to increase ADG. A tendency (P = 0.08) was observed for TM injection to increase DMI of heifers receiving supranutritional VITE. Trace mineral injection and VITE had no effect on HCW, yield grade, 12th-rib backfat thickness, or ribeye area (P ≥ 0.34). Marbling scores tended to increase (P = 0.08) in VITE heifers compared with control-fed heifers. Vitamin E supplementation decreased final lipid oxidation (1.00 vs. 1.97 µg malondialdehyde/g fat, P = 0.03) and total visual discoloration (15.82% vs. 33.96%, P = 0.04) of steaks compared with steaks from nonsupplemented heifers. Heifers fed supranutritional VITE produced steaks that maintained retail color longer shown by lower hue angle values (38.17° vs. 38.66°, P < 0.01) than nonsupplemented heifers. A TM injection × vitamin E × day interaction (P < 0.01) revealed by day 16 steaks from the CONT + MM heifers exhibited greater discoloration than VITE + SAL and VITE + MM steaks with CONT + SAL intermediate. Overall, VITE improved color stability and TM injection appeared to increase discoloration of strip steaks from feedlot heifers after day 14 of display.

Effects of different packaging materials and methods on the physical, biochemical and sensory qualities of lettuce.

In order to maintain the qualities at postharvest stages, Korean red leaf lettuces (Lactuca sativa L. cv. Tojong-mats) were packaged with different films or perforations such as perforated polypropylene with 1320 small-sized holes (PPP-1320-hole), perforated polypropylene with 4 large-sized holes (PPP-4-hole), non-perforated polypropylene (Non-PPP), non-perforated polypropylene with anti-fogging properties (Anti-Fog-PP) or without packaging (control) and stored at 10°C up to 16days. Minimum water loss was observed in both non-perforated films (<3%) compared to 35% in control at the end of storage. Significant increase in CO2 and simultaneous decline in O2 concentration were recorded in both non-perforated films. A gradual decline in hue angle (h°) and SPAD (Soil-Plant Analyses Development) chlorophyll meter values was found in all samples during storage while the color difference (ΔE*) values showed opposite trend. However, Anti-Fog-PP treatment exhibited the least ΔE* values throughout the storage. The contents of chlorophyll a (Chl a), chlorophyll b (Chl b) and total chlorophyll (total Chl), decreased gradually in all cases with a comparatively higher declines in Non-PPP treatment on 6days, in PPP-4-hole treatment both on 12 and 16days. Anti-Fog-PP treatment exhibited the lowest chlorophyll degradation and least changes in anthocyanin content until the end of storage. Lettuces received scores for maintaining marketable limits up to 2, 4, 6, 12 and 16days under control, PPP-1320-hole, PPP-4-hole, Non-PPP and Anti-Fog-PP packaging treatments, respectively. Results indicated that Anti-Fog-PP treatment could provide better postharvest qualities along with extended marketable life for about 2weeks during storage at market display temperature.

Tomato slices drying in a liquid desiccant-assisted solar dryer coupled with a photovoltaic-thermal regeneration system

A liquid desiccant-assisted solar dryer was developed for tomato slices drying. In this dryer a photovoltaic-thermal solar collector was used to supply the required electrical energy and regenerate the desiccant. Experimental analysis of the dryer indicated that electrical energy needed for tomato drying was ranged from 0.65 to 1.4 kW h. The maximum specific moisture extraction rate was around 0.275 kg/kW h. It was also revealed that both solar heat fraction and ratio of solar electricity to consumed electricity increased with decreasing the drying temperature. The designed dryer was able to supply the required electricity independent of grid with drying at the temperature of 60–65 °C and regeneration’s pump activation relative humidity (RH) of 28%. Color analysis of the dried tomato indicated that the increase in the temperature of the drying air increased the lightness (L∗), and yellowness (b∗) values, but the increase in the RH decreased the values of lightness and redness (a∗). In addition, the hue angle values of dried tomatoes increased with increase of the activation RH and drying temperature, producing dry slices with slightly light red color. Based on the fair value of solar electricity generation and good color qualities of the final products, the temperature of 60 °C and activation RH of 23% was recommended for tomato slices drying in this dryer.