Production Of Foodstuffs Research Articles

Contribution of Beekeeping for Job Creation and Poverty Alleviation in Ethiopia

The production of foodstuffs, the care of animals, agricultural products, and the preservation of natural resources may all be combined with beekeeping, an environmentally friendly activity. It's easy to integrate with other everyday tasks because it isn't a labor-intensive activity. Given the current state of the economy, it is improbable that farmers did not set aside land for the cultivation of bee flora and/or beekeeping. Following technological intervention in the watershed, the main crops planted there were maize (24.6%), teff (21%), wheat (15.1%), potatoes (20%), and beekeeping (19.8%). These contributed significantly to the watershed's overall economic output. The survey results also showed some of the benefits that the beekeeping industry has to offer, including increased income, better access to nutritional values (honey consumption by family members directly leads to improved feeding habits), improved access to livestock development (buying cows and oxen), ability to pay off debt and save money, purchase of household goods, construction of houses in towns, and similar benefits. All of these show that beekeeping is helping farmers support their way of life. Therefore, the government should support policies that encourage self-employment opportunities in off-farm activities like beekeeping, value chain development, agricultural service provision, and agribusiness activities in order to increase beekeeping productivity and reduce poverty and create jobs. However, it is believed that one million farm households utilize traditional, intermediate, and contemporary hive production methods in their beekeeping businesses. In Ethiopia there are two harvesting seasons for beeswax and honey from October to November and from April to June based on the presence of flowering crops and the potential flowering ability of Eucalyptus tree, respectively. A significant amount of honey is sold in Ethiopia to generate revenue in domestic and export markets.

Environmental Efficiency of Agriculture in Visegrád Group Countries vs. the EU and the World

The production of foodstuffs for an ever-increasing population is the basic, irreducible and unalienable function of agriculture. It involves environmental impacts, including greenhouse gas emissions. This is what makes it so important to examine the levels of environmental efficiency of agriculture. As countries differ in their emission levels, it is reasonable to look for what determines them. Hence, the purpose of this study was to identify the changes in the environmental efficiency of agriculture in Visegrád Group countries and worldwide in 1961–2020. These countries share a similar economic history and demonstrate comparable environmental and geographic conditions, making it possible to pinpoint the factors responsible for how the parameters covered by the study change over time. The research used data from the FAOSTAT database. Environmental efficiency of agriculture was defined as the relationship between production volumes in kilocalories and emissions. Initially, this parameter deteriorated in the Visegrád countries, but since the late 1970s it has improved, first linked to the crisis of the socialist economy and its collapse (including a drastic decline in livestock production) and then to the implementation of CAP instruments.

REDUCTION OF FOOD COSTS AND WASTE IN PRE-PREPARATION OF MEALS BY IMPLEMENTING TECHNICAL TOKENS IN A FORTALEZA-CEARÁ FOOD AND NUTRITION UNIT

The Food and Nutrition (HFS) is a unit which develops activities related to food and nutrition, providing safe meals. To reduce waste, it can be used to produce sheet (FTP) that it is an effective tool for the control of production of foodstuffs both in financial as well as nutrition. This work aims to standardize and reduce waste in the pre-preparation and cost of preparations by deploying factsheets on a Power Unit Nutrition business in Fortaleza-Ceará. This is an observational study, prospective, descriptive quantitative, with six days of execution. The fact sheets were made of five (5) dishes present in the unit in which menu was composed of entrance, main dishes, base plate, trim and desserts. Among the FC obtained in this study there was a significant variation in the results available in the literature, making it possible to compare the losses, evaluation of raw materials, storage, receipt and hand labor used. With the reduction of factors, therefore there was a reduction in the cost of the preparation of the meals, as FC interfere with cost values, the sales price is an important factor in determining the profit of the company. Based on the data presented, it is concluded that this data sheet is a very important tool for the units of food and nutrition, it provides a reduction in waste and cost of preparations, and contribute to the choice of supplier, upon receipt, storage , handling, assisting in the planning of purchasing, control production costs and providing a standard and quality of meals.

Technical Report on the need for re‐evaluation of the safety of hexane used as an extraction solvent in the production of foodstuffs and food ingredients

Technical Report on the need for re‐evaluation of the safety of hexane used as an extraction solvent in the production of foodstuffs and food ingredients

Growth, profitability, nutritional, and anti-nutritional properties of seven Manihot esculenta Crantz (cassava) varieties as affected by arbuscular mycorrhizal fungi

Despite a range of methods used to promote modern agriculture with several outcomes, food quality and availability problems remain. This work aims to evaluate the effect of AM fungi inoculation on the growth, yield, nutritional, and antinutritional properties of 7 varieties of cassava. Growth characteristics, yields, rentability, nutritional, and antinutritional of tubers of each treatment were determined at harvest. All the cassava varieties used form a symbiosis with AM fungi at various frequencies, with the I090590 variety being the best (61.66 %). The best amount of chlorophyll, carotenoid, and height of plants were recorded at 9 months old. The 96/1414, TME/693 and MD varieties respectively show the best amount of chlorophyll, size, and carotenoids at 9 months old. Following AM fungi inoculation, an increase in the content of chlorophyll, size, and carotenoids was recorded for all the varieties with the best rate attributed respectively to 92/0326, MD, and 92/0326. Tuber yields vary significantly depending on the cassava varieties, with the best (56.16 t/ha) recorded for the I090590 variety. Following inoculation with AM fungi, a significant increase in yields was recorded, with the best ratio (2.7) obtained with the AE variety. The I090590 variety shows the best yield and by then the most profitable. Inoculation with AM fungi leads to a significant increase in the sugar, protein, fibre, and phosphorus content of all cassava varieties, with the best ratios obtained in 96/1414, 01/1797, and I090590 varieties respectively. Similarly, the inoculation of cassava varieties with AM fungi leads to a significant reduction in the content of cyanides, oxalates, and phytates. The best ratio of reduction for cyanide was 1.91 for the MD variety. AM fungi inoculation is an important way to ensure safe, exponential production and high economic profitability of foodstuffs.

Methods of long-term planning of corporate financing

The questions on long-term planning of an enterprise’ bonded loan interest rate payments have been studied. The methods have been considered and the classification of methods for planning the bonds interest rate proposed. Several groups of such planning methods have been singled out. The analysis of application of bond interest rate planning methods applied by enterprises of different national industries has been made. The analysis has been carried out in the spheres of mechanical engineering, generation, transmission and sales of electric power, ferrous metals production, transportation and logistics, foodstuffs production, and information transmission provision. Corporate bond issues issued between 2015 and 2020 have been analyzed. As a result, the three methods most frequently used by enterprises in planning bond interest rates have been identified: methods of considering the macroeconomic risk of an organization; methods of considering the combination of macroeconomic and individual risk of an organization; methods based on market analysis. The study of the mentioned methods allowed us to propose a method of planning the bond interest rate, which calculates the weighted average of the forecast bond interest rate. To assess the quality of the proposed method, it has been tested. The article concludes that it can be used at enterprises planning to issue their own bonded loans.

Mapping of IgE cross-reactivity of Gly m 4, Gly m 5 and Gly m 6 soybean allergens in patients with atopic diseases

Currently, a significant portion of the food consists of multiple different ingredients. Soybean proteins have been widely used for production of these combined foodstuffs. Meanwhile, soy proteins may contain a wide range of allergens, and even, if present in small amounts, they can cause severe allergic reactions due to cross-reactivity. The aims of our study were to evaluate the prevalence of sensitization to soybean allergen components Gly m 4, Gly m 5 and Gly m 6, and to map their IgE cross-reactivity with homologous proteins of Bet v1-like proteins and cupin proteins in patients with atopic disorders. We have studied IgE’s to 112 allergenic components of plant and animal origin in blood sera from 54 patients with history of allergy, using the ImmunoCap ISAC method. The results were analyzed by means of MS Excel program using parametric statistical criteria. Results: In patients with atopic diseases, we have detected serum IgE to the rGly m 4 allergic component (5 patients out of 29; 17.24%). Frequency of sIgE detection to rGly m 5 (3 patients of 29; 10.24%) and rGly m 6 (1 patient of 29; 3.44%) was less pronounced. Cross-reactive sIgE was detected only to allergens of the Bet v1 superfamily. The strongest relationship was found between sIgE level to rGly m 4 and rBet v1 (R = 0.68; p = 0.001). Another IgE cross-reaction was found between soybean rGly m 4 and alder pollen rAln g1 (R = 0.681; p = 0.000). IgE antibodies to rGly m 4 may also cross-react with kiwi rAct d8 (R = 0.59; p = 0.001). We have also found a weak correlation between sIgE to soybean rGly m 4 and two hazelnut rCor a1 isoforms: rCor a 1.01 (R = 0.42; p = 0.023), and rCor a 1.04 (R = 0.39; p = 0.036). The IgE cross-reactivity profile of the soy allergens revealed in this study is important for improvement of testing strategy for the presence of causally significant allergens. This finding will help to avoid the development of hidden cross-reactions that trigger both oral and respiratory allergic processes in subjects with allergic pathology. Moreover, this will enable administration of optimal diets and develop technologies for development of hypoallergenic food products.

The Eurasian strategy of production of organic foodstuffs from position of economic sustainability and population health support: The publications review

The article presents information reflecting current consideration of strategy of food production from position of of economic sustainability, ensuring population health through compliance of principles of food safety, accessibility and quality improvement. The organic food industry with systems of production, processing, distribution and retailing develops since the 1940s and has huge impact on strategies of food consumption by population, especially in high-income countries. The priorities, goals and objectives of development of organic production in the Russian Federation are targeted to ensure favorable state of environment and preservation of human health.

Sustainable pig diets: partial grain replacement with former food products and its impact on meat quality.

This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: (1) a standard diet (ST), 0% FFPs; (2) a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and (3) a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such as pH and temperature, thawing, cooking and drip losses, and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P < 0.001) in the muscle and 22:5 n-3 levels (P < 0.05) in both muscle and backfat but increased (P < 0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P < 0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P < 0.001). Loins of SA pigs were more tender (P < 0.001), had a more intense pork aroma (P < 0.001) and had more flavor (P < 0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat.

Engineering Saccharomyces cerevisiae and controlling conditions for 2,3-butanediol production from glycerol

2,3-Butanediol (2,3-BDO) has gained much attention due to its bulk chemical uses in numerous applications such as the production of pharmaceuticals, cosmetics, synthetic rubber, inks, resins, perfumes, foodstuffs, fuel additives, and aviation fuel.

Spectroscopy and machine learning in food processing survey

For food safety, quality control from the foodstuff production to the tasting of foods is needed and should be simple and non-destructive. Recent and notable non-destructive measurements of food and agricultural products are based on optical and spectroscopic techniques. Spectroscopy, meets the requirements of industrial applications for continuous quality control and process monitoring. Hence, this article covers a survey of recent research works, highlighting the application of spectroscopy and machine learning in food processing from bibliographic database. The survey was based on relevant articles, obtained from scientific database and evaluated selected research works based on survey inquires, the assessment included food processing problem addressed (varieties classification, origin identification, adulteration and quality control), types of spectroscopy used, machine learning models applied to solve the particular problem and keyword analysis to show the perspective of the research.

Aspartame and cancer risk

Due to the current trend towards sugar-free diets and requirements for cost reduction in the industrial production of foodstuffs, sweeteners that can replace traditional sugar are in the spotlight. However, scientists have been skeptical about the safety of aspartame, one of the sweeteners, since it was officially approved as a food additive. In 2023, the World Health Organization officially listed aspartame as a class 2B carcinogen. Based on multiple experiments conducted by scientists, it can be inferred that aspartame may be carcinogenic. Since consuming aspartame is not beneficial to the human body and has potential harm, the author suggests minimizing or avoiding consumption of foods containing aspartame or replacing this harmful artificial sweetener with natural sweeteners.

Sugary and salty former food products in pig diets affect energy and nutrient digestibility, feeding behaviour but not the growth performance and carcass composition

Former foodstuff products (FFPs) are promising alternative ingredients for reducing the waste of natural resources and the environmental impact of food production. This study investigates the effects of salty and sugary FFPs on growth performance, apparent total tract digestibility (ATTD), and growing-finishing pigs' empty body and carcass composition. Thirty-six Swiss Large White male castrated pigs were assigned to three growing (G) and finishing (F) diets: (1) standard diet (ST), 0% FFPs; (2) 30% conventional ingredients replaced by sugary FFPs (SU); and (3) 30% conventional ingredients replaced by salty FFPs (SA). Faecal samples from 24 selected pigs were collected to assess the ATTD of gross energy, crude fibres, and CP. The BW was measured weekly, while feed intake was determined daily. Average daily gain (ADG), average daily feed intake (ADFI), feed conversion ratio (FCR), and ATTD were calculated for both the growing and finishing periods. Pigs' body composition was determined at ≥20 and ≥98 kg using dual-energy X-ray absorptiometry. In the growing but not finishing period, the FCR was lower (P < 0.05) in ST compared to SA and SU pigs. Considering the entire growing and finishing period, neither the inclusion level nor the type of FFPs influenced (P > 0.05) ADG, ADFI, FCR, or BW at slaughter. In both the growing and finishing periods, the gross energy ATTD was higher (P < 0.05) in the SA than in the ST group, with intermediate values in the SU group. In the growing period, the CP ATTD was higher (P < 0.05) in the SA than in the SU and ST groups. In the finishing period, the crude fibre ATTD was lower (P < 0.05) in the SA and SU than in the ST group. Throughout the overall period, the average daily fat intake was higher (P < 0.05) in pigs fed an SU diet, even though both categories of FFPs had no (P > 0.05) effects on the parameters related to the pigs' body composition (e.g., average daily fat weight gain). Finally, the carcasses of the SU group had the thickest belly fat, even though the total fat content was similar among the groups. This study confirms that including FFPs has no detrimental effects on growth performance or live body/carcass composition in growing and finishing pigs.

Insight on Incorporation of Essential Oils as Antimicrobial Substances in Biopolymer-Based Active Packaging.

The increasing interest in microbiological food safety requires the development of sensitive and reliable analyses and technologies for preserving food products' freshness and quality. Different types of packaging systems are one of the solutions for controlling microbiological activity in foods. During the last decades, the development of biopolymer-based active packaging with essential oil incorporation systems has resulted in technologies with exceptional application potential, primarily in the food industry. There is no doubt that this principle can facilitate food status monitoring, reduce food waste, extend the shelf life, improve the overall quality of food, or indicate a larger problem during the storage, production, and distribution of foodstuffs. On the other hand, most antimicrobial packaging systems are in the development phase, while the sensitivity, selectivity, complexity, and, above all, safety of these materials are just some of the essential questions that need to be answered before they can be widely used. The incorporation of essential oils as antimicrobial substances in biopolymer-based active packaging holds significant promise for enhancing food safety, extending shelf life, and offering more sustainable packaging solutions. While challenges exist, ongoing research and innovation in this field are likely to lead to the development of effective and environmentally friendly packaging systems with enhanced antimicrobial properties.

The plant half products for fortification of foodstuffs

The subjects for researching are the green parts (tops) of beets, ramsons, nettle, garlic, pea husk, and onion skin. We confirmed the high content of indispensable amino acids – 87 to 283 mg per 100 g of leucine; 72 to 205 mg per 100 g of lysine; 504 to 1375 mg per 100 g in total. Dispensable amino acids in maximal amount are represented by glycine (83 to 377 mg per 100 g), alanine (87 to 251 mg per 100 g). Proteins in researched materials are outstanding with high grade of proteolysis (28.61 % for garlic; 28.81 % for nettle; 29.37 % for sugar beet), which slightly differs from the control index (milk proteins, 30.01 %). Taking green mass for a base to create the biologically active additives and polyfunctional ingredients is grounded scientifically, expedient technologically, and profitable economically. We have recommended using the green mass of plants for enrichment of any food bases in production of foodstuffs for both domestic and foreign markets.

CLASSIFICATION OF ECONOMIC SECTORS ACCORDING TO THE DEGREE OF THEIR TECHNOGENIC DANGER

The study develops an approach to the classification of economy sectors according to the degree of their potential technogenic danger to the population. The article provides a brief analysis of the history of the RF legislation in the field of industrial safety, and a review of current regulatory legal documents. The existing classifications of hazardous facilities were analyzed based on domestic and foreign studies. Industries and types of economic activity were classified according to the degree of their potential danger. The sectors with the highest hazard class include coal mining; production of coke and oil products; chemical products; rubber and plastic products; metallurgical production; provision of electricity, gas and steam; air conditioning. The sectors with the middle class of danger are the extraction of oil and natural gas, metal ores; production of foodstuff, drinks, tobacco products; production of paper; production of medicines and materials used for medical purposes; production of other non-metallic mineral products; sub-sectors of mechanical engineering, water supply and sanitation, transport, scientific research, etc. The proposed approach was tested in Moscow and it became clear that there are 635 enterprises operating in the city that have a type of economic activity classified as medium or high hazard class, they employ about 241 thousand people (as in 2020), and most of them (more than 90%) work at enterprises belonging to medium-hazardous industries. According to mobile operators’ data it was find out that up to a quarter of the Moscow population is daily concentrated in the areas of potential technogenic danger, which is significantly higher than indicated in official documents. Increased actual concentration of population in places of greatest danger is a serious problem from the point of view of ensuring the safety of citizens, and organizing rescue and evacuation measures in case of emergencies.

Deposition, Dietary Exposure and Human Health Risks of Heavy Metals in Mechanically Milled Maize Flours in Mbarara City, Uganda.

Consumption of maize and maize-based products contributes a significant percentage to the total food energy intake in Uganda. However, the production of maize-derived foodstuffs is performed traditionally or by small- and medium-scale processors using different processing techniques. This can lead to differences in the quality of these products from processors, raising food safety concerns. In this study, the effects of mechanical processing (milling) methods on deposition of heavy metals into milled maize flour and the associated consumption health risks were assessed. Atomic absorption spectrophotometry was used to quantitatively establish the concentration of iron (Fe), manganese (Mn), zinc (Zn), cadmium (Cd), lead (Pb), chromium (Cr), copper (Cu), cobalt (Co) and nickel (Ni) in 100 samples of maize milled using a wooden mortar (n = 2), a metallic mortar (n = 2), diesel engine-powered mills (n = 48) and electric motor-powered mills (n = 48). Results showed that the mean concentrations of heavy metals in mg/kg were Fe (11.60-34.45), Cu (0.50-8.10), Ni (0.50-1.60), Mn (0.70-25.40), Zn (4.40-15.90), Pb (0.53-10.20), Cd (0.51-0.85), Cr (0.50-1.53) and Co (0.50-1.51). The highest concentrations were found in flour milled using a traditional metallic mortar while the lowest levels were in those samples milled using a wooden mortar. The Fe, Pb and Cd contents of flours produced using the metallic mortar and some commercial mills was found to be higher than the permissible limits set by WHO/FAO. Human health risk assessment showed that there are potential carcinogenic health risks from adults' intake of heavy metals in maize flour milled using a metallic mortar. Therefore, processing of maize flour needs to be monitored by the relevant statutory bodies in Uganda to minimize the possibility of heavy metal contamination of food products and animal feeds.

Evaluation of Adulteration, Caffeine Content, and Antioxidant Activity in Different Black Tea Brands

Tea established as a refreshing stimulant beverage rich in caffeine, sugars, lipids, and aromatic substances demonstrates a wide variation in the quality depending on the type of brand. In this study, five different black tea market brand samples collected from the local market were evaluated for adulterants, caffeine content, and antioxidant activity. Based on the laboratory tests, artificial colors, azo colours, and sand was detected in 80% of tea samples. Caffeine content was determined by the chloroform method. The tea samples exhibited a wide range of antioxidant activity (3.29±1.03 to 15.96±1.2) assayed by the DPPH free radical scavenging method. These investigations could go a long way in promoting the production of quality foodstuff in the larger interest of consumers.

Identification of Green Coffee Contaminated Microfungi of the Genus &lt;i&gt;Aspergillus&lt;/i&gt; on the Basis of Polyphasic Approach

The Aspergillus species are widespread in the environment, able to grow at high temperatures and minimal humidity, including in regions with a hot tropical climate. Some species have the potential to produce toxins. This causes the risk of contamination by fungi of the genus Aspergillus and the mycotoxins (MT) produced by them of plant materials and food products, which is possible at any stage of production, transportation and storage. In the volume of coffee imported to the Russian Federation, 85% is accounted for by raw materials (green coffee), for which the risks of mold damage remain at all stages preceding the roasting stage. It is relevant to study the species composition and toxinogenic properties of Aspergillus spp., which contaminate food raw materials for the production of mass consumption foodstuffs. Contaminated products include coffee, which is one of the basic products of the consumer basket. Reliable data on species identification and toxigenic potential of Aspergillus spp. can be obtained only with an integrated approach based on polyphasic taxonomy. The purpose of this work is to study the species composition of fungi of the genus Aspergillus isolated from green coffee using an integrated approach based on polyphasic taxonomy. The species composition of fungi of the genus Aspergillus from the internal mycoflora of 16 samples of green coffee beans of Arabica and Robusta. The species belonging of the isolated 34 singlspore isolates of Aspergillus spp. was determined by cultural and morphological methods and confirmed by molecular genetic analysis, i.e., RT-PCR with DNA markers of conservative sequences (ITS, CaM, β-tub), studied in vitro profile of produced secondary toxic metabolites. The dominance of species of the Niger section was established (A. niger, 90%, and A. tubingensis, A. carbonarius); then, in decreasing order, the species of section Flavi followed (A. flavus, 100%), sections Circumdati (A. ochraceus, 40% and A. westerdijkiae, 60%). In section Fumigati there was one strain of A. fumigatus. Analysis of the profile of toxic metabolites by HPLC-MS/MS in the multi-detection mode showed the production of mycotoxins by the following species: A. niger – fumonisin B2 and ochratoxin A, A. flavus – aflatoxins B1 and B2 together with sterigmatocystin, A. westerdijkiae – ochratoxin A and penicillic acid, A. ochraceus – penicillic acid. Amounts of produced MT show a high toxinogenic potential of Aspergillus spp. Thus, 20 out of 34 strains produced significant amounts of dangerous, regulated mycotoxins: AFL B1, OTA, FB2. Non-toxinogenic isolates were represented by the species A. niger, A. carbonarius, A. tubingensis, A. flavus, and A. fumigatus. A study of the species composition and toxinogenic properties of green coffee contaminants of the genus Aspergillus using a polyphasic approach was carried out in Russia for the first time.

3D laser imaging for measuring volumetric shrinkage of horticultural products during drying process

The standard method of shrinkage measurement consists of immersion of the product in a fluid in order to calculate the volume changes before and after drying. It is destructive and time-consuming and also is not a practical method to be used in online drying monitoring systems. To date, it has been tried for measuring shrinkage based on passive stereo vision. But no report has been provided so far on the accuracy of this technique and its comparison with conventional method of measuring volumetric shrinkage. On the other hand, because of the small size of dried foodstuff products, it does not seem that the stereo vision to be able to extract high detail point clouds from the surface of objects. Therefore, this research was conducted in order to study the potential use of 3D laser scanning for measurement of the volumetric shrinkage of some horticultural products during drying process. To this end, a calibrated 3D laser imaging system was applied in order to precisely scan the surface of some small size horticultural products (including plum, fig, date, and button mushroom), which take non-symmetric form during the drying process. 2D image of samples was also taken to predict the volumetric shrinkage by various texture analysis methods. Drying was carried out by a convective dryer. The results indicated a significant superiority of 3D laser imaging compared to 2D imaging. The value of correlation coefficient and mean absolute percentage error of multilayer perceptron artificial neural networks models created based on selected spatial features of point clouds in predicting volumetric shrinkage for plum, fig, date, and mushroom was obtained 0.90 and 19.48, 0.95 and 14.25, 0.78 and 23.54, and 0.87 and 9.47, respectively.