Styrofoam Trays Research Articles

Ethylene absorber (KMnO4) in postharvest quality of pinha (Anona squamosa L.)

The ripening pattern of the climacteric type of the pinha (Anona squamosa L.) limits its shelf life at room temperature, in addition, storage at low temperatures develops cold sores on the fruit. Thus, the association of conservation technologies is fundamental to reduce the losses in the post-harvest of this fruit, so it was aimed to evaluate sachets impregnated with potassium permanganate (KMnO4) associated with refrigeration in the control of ripening and preservation of quality. For this, pinhas were harvested at physiological maturity, packed in polystyrene styrofoam trays coated with PVC film with and without the presence of sachets containing 3 g of KMnO4 and stored at 13 ºC for 20 days. Every five days the fruit quality was evaluated as: weight loss, cracking index, firmness, external appearance, starch content, soluble solids, titratable acidity, pH, ratio SS/TA, coloring (Hue, Chroma and Luminosity) and cold damage. The absorption of ethylene by the KMnO4 sachet inside the packages preserved significantly (p<0.05) the physical-chemical quality and the visual appearance of the fruits but did not influence the coloration (chroma and luminosity) and incidence of damage by cold in relation to its control at the end of the storage period. The packing of pinhas containing 3 g of KMnO4 is an alternative to delay ripening, prolong the shelf life without compromising the physical-chemical quality of the fruits.

80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage

Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork sausage patties. Duplicate batches of pork Boston butt trim and pork back fat were mixed 5:1, respectively, coarse ground, and combined with pork sausage seasoning. Pork mixture was then fine ground and 3175.5 g portions were assigned to one of three treatments: no antioxidants (CON), 0.01% of BHA and 0.01% BHT mixture (SYN), or 0.03% Decanox MTS30P (MTS). Patties (56.7 g) were hand pressed, placed on Styrofoam trays (S4), polyvinyl chloride film overwrapped and positioned in a retail display case. Patties (n = 45) were evaluated for instrumental color (L*, a*, and b*) and display discoloration (1 = very bright, to 8 = tan to brown) in 12-hr intervals for 252 hr. Fifteen patties from each treatment were collected for thiobarbituric acid reactive substance analysis. No differences between treatments (P > 0.05) were found for display discoloration or instrumental color. SYN patties had significantly lower malondialdehyde values (P = 0.047) than both CON and MTS patties at 252 hr. In conclusion, mixed tocopherols were not as effective as synthetic antioxidants in slowing lipid oxidation. However, it can be noted that mixed tocopherols can replace synthetic antioxidants in ground pork sausage and have the same effect on color stability.

Pós-colheita de bananas ‘Prata Rio’ sob armazenamento refrigerado

Objetivou-se avaliar a qualidade de frutos de banana ‘Prata Rio’ sob refrigeração. Os frutos foram armazenados em bandejas de isopor na câmara fria à temperatura de 13 ± 3 °C e umidade relativa (UR) de 85 ± 3% por 30 dias. As avaliações se deram a cada 5 dias. Foi analisada a perda de massa, firmeza, acidez titulável, sólidos solúveis, relação sólidos solúveis/acidez titulável, açúcares solúveis totais, açúcares redutores e amido. Utilizou-se o delineamento inteiramente casualizado sendo os tratamentos compostos pelos tempos de armazenamento (0, 5, 10, 15, 20, 25 e 30 dias) com três repetições de 3 frutos cada, totalizando 63 frutos avaliados. Os resultados foram avaliados por meio de comparação de médias dos tratamentos seguidos pelo desvio padrão proveniente de 3 repetições. No amadurecimento da banana ‘Prata Rio’ há aumento dos açúcares solúveis totais e dos sólidos solúveis. Os frutos amaciaram ao longo do armazenamento com consequente degradação do amido. A banana ‘Prata Rio’ tem comportamento pós-colheita com potencial para comercialização.

Elaboration of an Antimicrobial, Biodegradable and Aromatic Film Against the Natural Contamination of Sliced Mozzarella Cheese

The search for foods that do not use chemical preservatives in their composition has been growing over the years, and as a result, studies on active packaging have been intensified, which has as principle, in addition to protecting, transporting and containing the food, interact with it. In this context, the present study has developed an active antimicrobial, aromatic and biodegradable packaging in order to reduce the natural contamination of sliced Mozzarella cheese, which has shelf life of five days after manipulation. For this, a film was developed containing cassava starch, a plasticizing agent, gum arabic and oregano essential oil, as an antimicrobial agent. The research used the serial dilution methodology for counting and to aid in the isolation of the product natural contamination. The diffusion methodology in Agar in PDA medium with chloramphenicol was used to identify the antimicrobial power of the polymer matrix and the Casting method for film manufacture. With the results, it was possible to identify that only the film with the addition of oregano essential oil showed fungicidal action when compared to the same film without it, forming an inhibition halo of about 25 mm against Hyphopichia burtonii yeast isolated from the product itself, when stored under conditions stipulated by the supplier (Styrofoam trays stored in conventional refrigerator).

Elaboration of an Antimicrobial, Biodegradable and Aromatic Film Against the Natural Contamination of Sliced Mozzarella Cheese

The search for foods that do not use chemical preservatives in their composition has been growing over the years, and as a result, studies on active packaging have been intensified, which has as principle, in addition to protecting, transporting and containing the food, interact with it. In this context, the present study has developed an active antimicrobial, aromatic and biodegradable packaging in order to reduce the natural contamination of sliced Mozzarella cheese, which has shelf life of five days after manipulation. For this, a film was developed containing cassava starch, a plasticizing agent, gum arabic and oregano essential oil, as an antimicrobial agent. The research used the serial dilution methodology for counting and to aid in the isolation of the product natural contamination. The diffusion methodology in Agar in PDA medium with chloramphenicol was used to identify the antimicrobial power of the polymer matrix and the Casting method for film manufacture. With the results, it was possible to identify that only the film with the addition of oregano essential oil showed fungicidal action when compared to the same film without it, forming an inhibition halo of about 25 mm against Hyphopichia burtonii yeast isolated from the product itself, when stored under conditions stipulated by the supplier (Styrofoam trays stored in conventional refrigerator).

Influence of storage temperature and different packaging on the physicochemical quality of fresh-cut 'Perola' pineapple

This study evaluated the effects of storage temperature and different packaging on the physicochemical aspects of fresh-cut pineapple cv. ‘Perola’. Fruits were selected, washed and sanitized, and then stored for 12 h at 10 oC. At 12 oC, the fruits were peeled and cut into 1.5-2-cm thick semicircle-shaped slices. Cut pieces were rinsed, drained and packed either into polyethylene terephthalate (PET) packaging or on Styrofoam trays wrapped in polyvinyl chloride (PVC) film and stored at 4 or 8 oC at 90% of relative humidity. During storage, they were evaluated for color values (lightness, hue angle and chroma), texture, appearance, weight loss, titratable acidity (TA), soluble solids content (SS), SS/TA ratio, pH, vitamin C and soluble sugars. According to the physicochemical results, the fresh-cut pineapple cv. ‘Perola’ maintained better quality for consumption and sale at 4 oC, with a fresh product quality up to nine days. Storage on a Styrofoam tray wrapped in PVC film led to greater weight loss, but better appearance, additionally showed good maintenance of the physicochemical parameters of the fruit during the storage period.

Effects of Root Pruning on Cucumber Seedling Growth

Plant growth regulator as chemical stopper application which is the most common practice in nurseries is practical in order to regulate height control and development on seedlings. However, the problems experienced after application of chemicals and the fact that the application is not organic brought up alternative control methods. This study was conducted in order to investigate the effect of different types of root pruning and chemical regulator application on cucumber (cv. Murat F1) seedling quality. Cucumber seeds were sown on 25.07.2017 in peat (vermiculite was used as only the cover) in styrofoam tray with 128 holes at a commercial seedling company under polyethylene covered greenhouse. After the germination room, seedlings were put in the seedling adaptation greenhouse and growth there until transplanting. When the seedlings reached 1-2 true leaves, applications were performed. In the experiment (1) 1/3 of the root was pruned from bottom, (2) 1/3 of root was pruned from side and they were compared with (3) the chemical regulator with paclobutrazol active ingredient (Cultar, Sygenta) which used very common by commercial seedling companies. Seedlings with (4) no application were tested as control. For each treatment, 3 styrofoam trays were used, and each tray was considered as 1 repetition. 16 days after the seed sowing, when seedlings were ready for transplanting stem and root length, leaf numbers, stem diameter, leaf color, fresh and dry weight of root and shot were measured. Obtained results show that the number of leaves, L, a*/b* and h° values did not changed with treatments, however, compared with chemical regulator, root pruning decreased root length, stem diameter, root and shoot fresh and dry weights. Chemical regulator application thickened the stem and increased plant biomass. It can be concluded that root pruning can be an alternative to the use of chemical regulator, the root pruning from side part can be used as a regulator because it creates a lower seedling biomass but the root pruning from bottom can be used because of its ease of application. Keywords : Cucumis sativus, Plant Growth Regulator, Paclobutrazol, Root Pruning. DOI : 10.7176/JSTR/5-5-05

Comparison of Methodologies to Determine the Optimum Plot Size for Okra Seedlings Evaluation

The production of okra using seedlings is a practice increasingly used by farmers. However, this system still lacks further research involving substrates, tray types, cell volume, pest control and disease. For this it is important to determine the optimum size of the plots, in order to reduce the experimental errors and the expenses with the experiment. The objective of this work was to determine the optimum plot size for experiments involving okra seedlings produced in Styrofoam trays of 128 cells using different methods. The methods were the maximum curvature, the maximum curvature with bootstrap simulation and the maximum curvature of the coefficient of variation. The evaluated characteristics were aerial part height, stem diameter, aerial dry matter, root dry matter, total dry matter and quality of seedlings as measured by Dickson quality index. The results showed that the optimum plot size is different between the evaluated characteristics and for characteristics there is no significant difference in the optimum plot size between the three different methods. The optimum size for evaluating okra seedlings produced in Styrofoam trays of 128 cells is 10 seedlings per plot and is indicated the use of the maximum curvature method using a bootstrap simulation.

Automation of lettuce seedlings irrigation with sensors deployed in the substrate or at the atmosphere

ABSTRACT: Seedling production is an important step in the lettuce production system. However, there is a tendency to apply excessive irrigation at this stage. The aim of this study was to test the use of the Simplified Irrigation Controller (SIC) under two conditions: first, with the sensor installed in the substrate (measuring the soil water tension) and second, in the atmosphere (“atmospheric” - responding to vapor demand in the atmosphere) to control the irrigation of lettuce seedlings. The performance of the SIC was evaluated by monitoring plant traits. The lettuce seeds of the Regina cultivar were sown in styrofoam trays with commercial organic substrate. Both experiments were conducted under greenhouse conditions and evaluated under different SIC activation tensions. Shoot fresh weight and dry weight, height, number of leaves, leaf length, leaf area, water use efficiency (WUE) (ratio between the dry mass of plant produced by the volume of water applied), chlorophyll content, stomatal conductance and chlorophyll a fluorescence were assessed. In the experiment with the substrate sensor, the tension of 11.5 kPa caused death in 94 % of the seedlings and was disregarded in the statistical analysis. All biometric and physiological traits evaluated decreased as the SIC tensions increased. Thus, tensions of 4.0 (substrate sensor) and 3.5 kPa (atmospheric sensor) showed greater potential for producing vigorous seedlings, with WUE average values of 1.86 and 1.37 g L−1, respectively. Cultivation of lettuce seedlings proved viable under both conditions when the SIC was used, with the emergence of a number of practical advantages of the atmospheric sensor over the substrate one.

Farklı Besin Solüsyonlarının Yüzen Su Kültüründe Rokanın Verim ve Kalite Özelliklerine Etkileri

Teknelerde, havalandırmalı besin solüsyonu üzerine yerleştirilen köpük viyollerde yürütülen bu çalışmada, farklı besin solüsyonlarının rokada bitki gelişimi, verim ve kalite özellikleri üzerine etkisinin belirlenmesi amaçlanmıştır. Bengi F1 roka tohumları torf ortamına ekilmiştir. Her bir viyol gözüne (17 cc) 1 tohum gelecek şekilde (957 bitki/m2) ekim yapılmıştır. Çimlenme sonrası tohumlar adaptasyon serasına alınmış, çıkışlar tamamlandıktan sonra fideler su kültürüne aktarılmıştır. Bitkilerin beslenmesinde “tam doz” (komple besin solüsyonu: mg/L: N 150, P 50, K 150, Ca 150, Mg 50, Fe 5,0, Mn 0,50, Zn 0,05, B 0,50, Cu 0,03, Mo 0,02), “yarım doz” (makro elementleri %50 azaltılmış) besin solüsyonu ve “su” uygulaması kullanılmıştır. Ardışık 2 dönemde yapılan yetiştiricilikte her dönemde 3‘er hasat yapılmış, ilk hasattan alınan yapraklarda kalite analizleri gerçekleştirilmiştir. Sonuçlar iki dönem ortalaması şeklinde sunulmuştur. Elde edilen sonuçlar, bitki gelişimi, verim ve kalite özelliklerinin besin solüsyonu konsantrasyonuna bağlı olarak değiştiğini göstermiştir. Besin solüsyonu konsantrasyonu azaldıkça bitki gelişim ve verim değerlerinin azaldığı; renk ve toplam klorofil miktarlarının değişmediği, nitrat içeriğinin azalırken vitamin C içeriğinin arttığı saptanmıştır. Yaprak N, P, K ve Fe element içerikleri yarım doz uygulaması ile azalmış; Ca ve Mg‘da değişiklik olmamıştır. Ancak ölçülen birçok parametrede tam doz ve yarım doz uygulamaları arasında istatistiksel bir farklılığın olmadığı görülmüştür. Su uygulaması bitki gelişimi ve verim için gübreli uygulamalara göre yeterli bulunmamıştır. Araştırma sonucunda, rokanın yüzen su kültüründe yetiştirilebileceği, besin elementleri %50 azaltılmış yarım doz uygulamasının verimde önemli bir azalma meydana getirmeden gerek nitrat içeriğini azaltıp, vitamin C içeriğini arttırması ve gerekse daha az gübre kullanımına olanak vermesi nedeni ile tercih edilebileceği sonucuna varılmıştır.

INFRARED THERMOGRAPHY FOR DETERMINING TRAY TEMPERATURE IN LETTUCE PRODUCTION

ABSTRACT This research was carried out in Recife, PE, Brazil, and aimed to assess the variation of the surface temperature of trays and substrate in the production of lettuce seedlings and its influence on the final product. Trays consisted of expanded polystyrene, conventional polyvinyl chloride, polyvinyl chloride painted white, and polyvinyl chloride painted gray. Two cultivars (Solaris and Vanda) were used to register crop biometric variables from seedling stage to the final product (46 days). Tray and substrate temperatures were recorded by means of an infrared thermal imager. The experimental design was a completely randomized design in a 4 × 2 factorial scheme with three replications. The conventional polyvinyl chloride tray presented the highest surface temperature. The substrate temperature in the styrofoam tray was higher when compared to the others. The white tray showed the lowest values of substrate temperature, providing a better seedling development. Seedling quality and the most important agronomic characteristics for commercialization were obtained in the white tray, being the best alternative for lettuce cultivation.

Evaluating Dietary Inclusion of High Oleic Soybean Meal and Oil on Broiler Performance and Lipid Quality

ObjectivesThe objective of this study was to evaluate the effect of dietary inclusion of high oleic soybean meal and oil on broiler performance and lipid quality.Materials and MethodsMale Ross 308 broiler chicks (n = 160) were sorted by weight and randomly assigned to one of two treatments containing 10 replicate pens with 8 broilers each. Treatment groups consisted of a control corn-soy diet that included commodity soybean meal and oil (CON) and a corn-soy diet containing high oleic soybean meal and oil (HO). Broilers received, ad libitum, a two-phase diet consisting of starter (d0–21) containing 5% oil and grower (d21–42) containing 3% oil. Pen weight (PW) and feed intake (FI) were recorded on Days 0, 21, and 42 and used to calculate feed to gain ratio (F:G). Broilers were slaughtered on d42, after which carcasses were weighed and fabricated. Weights of fabricated parts were recorded for carcass yield. Samples of breast and thigh meat were taken for fatty acid profile analysis, which was conducted using a modified version of methods by Folch et al. (1957) and Morrison and Smith (1964). To measure lipid oxidation, boneless, skinless breast halves chosen randomly from each pen were placed on Styrofoam trays and overwrapped with oxygen permeable, polyvinyl chloride and placed in retail storage (4°C) and used for collection of thiobarbituric acid reactive substances (TBARS) on Day 1, 3, and 5 of storage. Data was analyzed using PROC GLM procedure in SAS, with level of significance set at P < 0.05.ResultsCON pens had a greater (P < 0.002) change in weight (23480.61 g. vs. 21829.39 g.), however, the CON treatment had an increase in FI (P < 0.0003) compared to the HO treatment (29841.74 g. vs. 27405.68 g). Thus, there was no significant difference (P = 0.22) in F:G between treatments. While there was no difference (P = 0.39; P = 0.71) in percent carcass yield or breast yield, the CON treatment had a higher (P = 0.01) percent thigh yield compared to the HO treatment (16.36% vs. 15.86%). Results of lipid oxidation showed there was an effect of day (P < 0.0001), but no treatment or interaction effects were observed. Diet changed (P < 0.0001) the proportion of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in breast and thigh meat. HO treatment increased the proportion of MUFA and decreased the proportion of PUFA and SFA in both breast and thigh meat. Both breast and thigh samples from the HO treatment had increased (P < 0.0001) proportions of oleic acid (C18:1) and decreased proportions of linoleic acid (C18:2) compared to the control. Inclusion of HO soybean meal and oil in broiler diets resulted in increased uptake of MUFA (C18:1) and decreased PUFA (C18:2) in both breast and thigh meat, while having no impact on broiler feed efficiency.ConclusionPull through effect of HO acid seen in fatty acid analysis of broiler meat shows the ability to serve as a mechanism to increase oleic acid inclusion in human diets. Oleic acid needs are potentially related to omega-3 fatty acid needs which are shown to have health benefits related to cardiac health in humans among other things. Studies have shown that increases in oleic acid in diets can lead to an increase in omega-3 fatty acids.

Reusing stocks solutions with different formulated for orchid fertilizer acclimatization phase

Orchids are ornamental plants that stand out by their colors, types, shapes, size, beauty. Additionally, some species have aromas. This diversity of orchids makes it be greatly appreciated as potted plants, landscaping, with high commercial value. The aim of this study was to evaluate the development of orchids at different levels of fertilization by reusing nutrients added to the culture medium for cultivation in vitro is also analyzing the different times of acclimatization. The micropropagated orchids removed from the growth chamber, were transported to greenhouse composing the different treatments for acclimatization (0, 10, 20, 30, 40 and 50 days). To be transplanted were placed in pine bark substrate and Sphagnum being placed in trays. After 30 days the seedlings were transplanted to styrofoam trays was initiated plant fertilization weekly with different formulated by administering 5 ml each (1 humic acid, 2nd potassium nitrate (KNO 3 ), 3rd humic acid + Nitrate potassium (KNO 3 ), 4th calcium chloride (CaCl 2 ), 5 ° control). Six months after withdrawal of the growth room the plants was carried out the evaluation of the experiment where the plant survival was evaluated by the number of shoots, number of leaves, the length of the largest leaf and root presence. The experimental design was completely randomized in a factorial 6x5, with the time of acclimatization (0, 10, 20, 30, 40 and 50 days) the first factor and the second, the type of fertilizer used (4 formulated and the witness) with 8 replicates per treatment. The data were submitted to deviance analysis in the software R. In this study, the need to fertilize with nutrient rich formulations for orchids in the acclimatization phase was contacted and that these should remain for a few days inside the jars in a greenhouse environment.

Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling.

The objective was to determine the interactions between packaging type and degree of doneness on sensory traits of pork loins classified based on the newly proposed USDA quality grades. A total of 144 loins were selected from 2 groups of pigs (lean growth or meat quality production focus) to represent as much variation in visual color and marbling as possible. Selection was achieved with a VQG grading camera. The ventral surface of the loins was evaluated for loin quality traits at 1 d postmortem. At 2 d postmortem loins were sliced into 28-mm-thick chops. Chop within each loin was randomly assigned to either individual vacuum packages or to individual Styrofoam trays and overwrapped in polyvinyl chloride (PVC) oxygen permeable film. Overwrapped PVC packages were then placed in bulk packages and flushed with a gas mixture that contained approximately 0.4% carbon monoxide, 30% carbon dioxide, and 80% nitrogen. Vacuum-packaged chops were aged until 14 d postmortem. Chops packaged in PVC overwrap were aged until 9 d postmortem in the bulk packages, then placed on simulated retail display until 14 d postmortem. Chops from each packaging type were cooked to an internal temperature of either 63 °C or 71 °C for the evaluation of slice shear force (SSF) or for evaluation of tenderness, juiciness, and flavor by a trained panel. Data were analyzed as split-split plot design with production focus of the pigs, proposed USDA quality grade, packaging type, and degree of doneness as fixed effects. While there were main effect differences between production focuses, there were no interactions with production focus. There were also no 3-way (P ≥ 0.19) interactions and only one 2-way interaction among quality grade, packaging type, or degree of doneness. There were no differences in sensory tenderness (P = 0.30), juiciness (P = 0.49), flavor (P = 0.89), SSF (P = 0.13), or cook loss (P = 0.06) among USDA quality grades. There were no differences in sensory tenderness (P = 0.06), juiciness (P = 0.32), flavor (P = 0.74), SSF (P = 0.99), or cook loss (P = 0.12) between chops aged in vacuum packages or PVC packages. Chops cooked to 63 °C were 4.6% more tender (P < 0.0001), 10.1% juicier (P < 0.0001), and 2.9% less flavorful (P = 0.01) than chops cooked to 71 °C. These data suggest that cooking chops to 63 °C rather than 71 °C was a more effective way to improve tenderness and juiciness than selecting chops of a certain quality grade or altering packaging postmortem.

IBA levels and substrates in the rooting of UENF/CALIMAN 02 hybrid papaya minicuttings in a semi-hydroponic system

Abstract Mini-cutting is a technique with large applications in various crops, mainly due to the increase in the percentage and quality of adventitious roots, reducing time for the formation of clonal seedlings. The aim of this study was to evaluate IBA levels and substrates on the rooting of UENF/CALIMAN 02 hybrid papaya mini-cuttings. To perform the experiment, papaya mini-cuttings were taken from mother plants grown in pots in greenhouse, induced to produce shoots through pruning and growth regulator applications. Mini-cuttings were fixed in vermiculite or coconut fiver substrates placed in alveolate trays with 4.5x4.5x5.0 cm cells, and styrofoam trays were placed in plastic trays where different IBA levels were added in a modified Hoagland solution. After 45 days, rooted buds were transplanted to plastic pots of 600 mL of volume with soil, sand, well-cured bovine fertilizer, in the proportion of 3:1:1, remaining for 45 days. When they were taken from pots, roots were carefully washed, and the length of shoots, length of the largest root, dried mass of shoots and radicular system and root percentage were measured. The experiment was set up in a randomized complete block 5 x 2 factorial design, with 5 IBA levels: 0; 2.5; 5.0; 7.5 and 10 mg L-1, two substrates: vermiculite and coconut fiber, three replicates, with six plants per replicate. IBA levels of 5.0 mg L-1 and substrate vermiculite are the most adequate for the rooting of ‘UENF/CALIMAN 02’ papaya mini-cuttings in semi-hydroponic system in alveolate styrofoam trays with 4.5x4.5x5.0 cm cells.

Influence of cut, packaging and storage temperature on physicochemical aspects of minimally processed Carica papaya cv. ‘Formosa’

This study aims to verify the influence of cut, package and storage temperature on the physicochemical aspects of minimally processed ‘Formosa’ papaya. Fruits were selected, washed and sanitized, then stored for 12 h at 10 ºC. At 12 ºC, they were peeled and cut longitudinally in half, the seeds and tips were removed, then the fruit was cut into slices in the transverse direction (1.5-2-cm thick) or cut into 4 parts. Cut pieces were rinsed, drained and packed either into polyethylene terephthalate (PET) containers or on Styrofoam trays wrapped in polyvinyl chloride (PVC) film and stored at 4 or 8 °C. During storage, they were evaluated for soluble solids, titratable acidity, vitamin C, color (lightness, hue angle and chroma), texture, weight loss and appearance. Physicochemical results showed the products maintained adequate quality for consumption and commercialization for up to nine days. The fruit stored at 4 ºC maintained better texture and color, had lower weight loss and higher levels of vitamin C than those stored at 8 ºC. The PET packaging minimized weight loss and the transverse direction cut type promoted less damage to the tissues, maintaining the quality and characteristics of the fresh fruit.

English

Tomato is one of the most produced vegetables in the whole Brazilian territory, also presenting great income to the family producer. The use of organic or alternative substrates has grown, since its acquisition by the producer is easy. Aiming at these factors, the objective of this work was to evaluate the production of three cultivars, Santa Clara, Santa Cruz Kada Gigante and Santa Ad&eacute;lia tomatoes in seven types of substrates formulated with humus and added bovine manure, chicken manure and carbonized rice husk, thus forming a randomized block design in factorial scheme 7&times;3. The seeds were sown in styrofoam trays and placed in a greenhouse at Emater-GO experimental station, in the city of An&aacute;polis. Some analyses were carried out to verify the quality of seedlings. The analysis of variance was not significant for the cultivar &times; substrate interaction, so the analyses proceeded in isolation. The cultivars Santa Clara and Santa Cruz Kada Gigante were superior to cultivating Santa Ad&eacute;lia in all tests. The substrates that contained chicken manure composition were the ones that presented the best results in all analyses. &nbsp; Key words: Bovine manure, chicken manure, cultivars, humus.

Impact of Light Source on Color and Lipid Oxidative Stabilities from a Moderately Color-Stable Beef Muscle during Retail Display

Consumers’ purchasing decisions are heavily impacted by fresh meat color, which they consider an indicator of quality in a retail setting. The objectives of this study were to evaluate the impact of light source on surface color and lipid oxidation during retail display of fresh steaks from semimembranosus (SM), a beef muscle with moderate oxidative and color stabilities. Steaks (n = 240) from the SM (n = 20) were packaged on Styrofoam trays and overwrapped with oxygen-permeable polyvinyl chloride. Steaks were then assigned to 1 of 3 lighting treatments, high UV fluorescent (HFLO), low UV fluorescent (FLO), and light emitting diode (LED) to mimic current storage conditions with a variety of industry available fluorescent bulbs, and evaluate emerging lighting conditions with LED. Steaks were removed on retail display d 1, 3, 5, and 7 for evaluation of instrumental color (L*, a*, and b* values), surface myoglobin redox forms, metmyoglobin reducing activity, and lipid oxidation. Light source influenced (P &lt; 0.05) redness (a* values), with HFLO-displayed steaks having greatest (P &lt; 0.05) a* values and LED-displayed steaks exhibiting lowest (P &lt; 0.05) a* values. Surface redness decreased (P &lt; 0.05) over retail display day. Steaks displayed in HFLO and FLO had greater (P &lt; 0.05) oxymyoglobin percentages than those displayed under LED, indicating that LED accelerated surface discoloration compared to HFLO and FLO lights. Metmyoglobin (MMb) percentages increased over retail display, with LED-exposed steaks having greater (P &lt; 0.05) percentages of MMb than those displayed in HFLO and FLO. By d 7 of retail display, HFLO-exposed steaks had lower (P &lt; 0.05) MMb percentages than the steaks displayed in both FLO and LED. Lighting type did not influence (P &gt; 0.05) lipid oxidation in SM steaks, however, lipid oxidation increased (P &lt; 0.05) over retail display. The findings indicated that light source influenced the color stability in SM steaks during retail display and that HFLO light can minimize surface discoloration in moderate color stability beef muscles.

Cyclic Heat Stress and Supplementation of Zinc at a High or Low Level from Inorganic and Organic Sources Minimally Impact Display Shelf-Life of Fresh and Processed Pork

ObjectivesHeat stress (HS) induces metabolic changes associated with physiologic adaptation to stress and pigs exposed to acute heat experience musculoskeletal oxidative stress. Zinc may be particularly beneficial to HS animals due to its involvement in nutrient and insulin mediated metabolism. Thus, our objective was to determine the effects of Zn supplementation on color and oxidative stability of fresh and processed pork products from pigs subjected to a summer HS.Materials and MethodsCommercial crossbred pigs (initially 72.0 kg) were housed 5 pigs/pen under thermoneutral (TN; 18.9 to 16.7°C) or cycling HS conditions simulating chronic summer heat (30°C/26.7°C for 12 h:12 h on d 24 to 63) with acute heat waves (32 to 33°C/29 to 30°C for 12 h:12 h on d 21 to 24, 42 to 45, & 63 to 65). Core body temperatures were recorded to validate HS. Pens (experimental units) were randomly allotted to eight treatments arranged as a 2 × 2 × 2 factorial with main effects of environment (ENV; TN vs. HS), supplemented Zn level (LEV; 50 vs. 130 mg/kg available Zn), and Zn source (SRC; inorganic from ZnO vs. organic/inorganic-blend). One pig per pen (n = 80) was slaughtered on d 65, and at 1 d postmortem chops were fabricated from the 4th-10th rib portion of the loin (M. longissimus dorsi). Dissected lean and fat from the picnic shoulder of each carcass was combined as a 70/30 lean:fat blend with a nitrate-free sausage seasoning blend and formed into 2.54 cm thick patties. Chops and patties were packaged on styrofoam trays with PVC film overwrap and stored at 4°C under 40-W fluorescent light for 0, 3, 7, or 10 d. At each display endpoint, assessment was made of CIE L*a*b* color attributes on all products with a Hunter MiniScan colorimeter (D65 illuminant/10°) and of lipid oxidation via 2-thiobarbituric acid reactive substances (TBARS) assay on all patties and a subset of chops (n = 48). Data were analyzed as a RCBD in SAS 9.4 (SAS Inst. Inc., Cary, NC) using preplanned contrasts.ResultsColor and oxidative changes occurred over time in all products but no interactions (P > 0.10) between display day and treatment were observed. For chops, d 3 L* was less when Zn was fed at the 50 mg/kg level from organic source, but less at the 130 mg/kg level from inorganic source (LEV × SOR, P = 0.014). Inorganic Zn increased d 10 a* (6.16 vs. 5.83, P = 0.008) and decreased discoloration (hue angle, P = 0.004) compared to organic Zn. Day 3 b* was less for 50 mg/kg vs. 130 mg/kg (P = 0.048) and ENV×SOR interactions (P < 0.05) were observed for d 3 discoloration, d 7 b*, and d 10 b* and chroma. For sausage patties, d 3 L* was decreased at the 50 mg/kg Zn level relative to 130 mg/kg. No differences were observed in sausage a* but HS decreased (P < 0.01) d 0 and d 10 b* and d 10 chroma compared to TN. Initially, sausage derived from HS animals tended (d 0, P = 0.071) to have less lipid oxidation than TN but within each subsequent display day, no lipid oxidation differences (P > 0.05) due to treatment were observed in either loin chops or sausage.ConclusionIn conclusion, the HS model did not appear to reduce display shelf-life of fresh and minimally processed pork as indicated by lack of differences in lipid oxidation and color stability. The effects of Zn source on chop color differed by environment and Zn level but greater amounts of Zn failed to impart any benefit to oxidative stability and color.

Correlation Comparisons of Early and Aged Quality Traits of Pork Aged Either as Intact Loins or Case-Ready Chops

Approximately half of retail pork chops in the U.S. arrive at the store in case-ready packages. The other half arrives as intact-loins and are sliced when needed. Cutting chops from loins may increase moisture loss leading to lighter colored and less juicy meat. Therefore, it is possible that correlations between loin quality traits observed early postmortem (PM) and aged quality traits would differ between intact-loin aged (ILA) chops and case-ready aged (CRA) chops. Loins (288 total) were selected to fill a matrix that varied in visual color and marbling. Loins were assigned to 1 of 2 packaging treatments (n = 144): ILA or CRA. Loins assigned as ILA remained vacuum-packaged at 4°C until 12 d PM, sliced and chop surface was evaluated. Loins assigned to CRA were sliced into 28-mm thick chops at 2 d PM, packaged in individual Styrofoam trays overwrapped in polyvinyl-chloride (PVC) film, and gas flushed in bulk packages. Quality parameters of packaging treatments at early and aged time points were compared as a randomized complete block design. Pearson correlation coefficients between early and aged quality traits for packaging treatments were transformed using Fisher’s r to z transformation for independent correlation comparisons of packaging treatments. Chops from ILA were darker and redder at 12 d PM than CRA chops (P &lt; 0.0001). Lightness and redness values on ventral surface for ILA loins (r = 0.52 lightness; r = 0.63 redness) and CRA loins (r = 0.45 lightness; r = 0.61 redness) at 1 d PM were both correlated with aged lightness and redness values on aged chop face at 12 d PM and the correlations did not differ (P ≥ 0.43) for either trait. Overall, aging intact loins in vacuum-packaging improved color after 12 d of aging compared with aging chops in case-ready packaging. Despite the differences between aging methods, the correlations between early and aged loin quality didn’t differ.