Relevant bibliographies by topics / Foo shelf-life extension

Academic literature on the topic 'Foo shelf-life extension'

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Published: 9 March 2023

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Journal articles on the topic "Foo shelf-life extension"

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BIRADAR, U. S., D. K. DEV, and U. M. INGLE. "Shelf-Life Extension of Pedha by Packaging." Journal of Food Science 50, no. 1 (August 25, 2006): 51–55. http://dx.doi.org/10.1111/j.1365-2621.1985.tb13275.x.

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Baiano, Antonietta, and Matteo A. Del Nobile. "Shelf life extension of almond paste pastries." Journal of Food Engineering 66, no. 4 (February 2005): 487–95. http://dx.doi.org/10.1016/j.jfoodeng.2004.04.020.

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Sarkar, S. "Shelf‐life extension of cultured milk products." Nutrition & Food Science 36, no. 1 (January 1, 2006): 24–31. http://dx.doi.org/10.1108/00346650610642160.

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PurposeShelf‐life of cultured milk products is longer than milk but it is still limited. Shelf‐life of cultured milk products could be enhanced by adopting various techniques. The purpose of this paper is to describe how the longer shelf‐life thus attained would extend the market reach and would be economically beneficial to both producers and consumers.Design/methodology/approachAttempt has been made to enlighten the various techniques such as bacteriocin (nisin, MicrogardTM, natamycin, etc.), lactoperoxidase‐thiocyanate‐hydrogen peroxide system (LP‐system), high pressure treatment, post‐production heat‐treatment (thermization, microwave heating), ultra‐violet (UV) irradiation, carbonization, etc.FindingsApplication of more than one bacteriocin may be advantageous to minimize the possibility of survival of microflora resistant to a particular bacteriocin. Pasteurization, being more detrimental to dietetic properties of cultured milk products than thermization, its application is not suggested as a method of preservation. Microwave heating may be better than conventional pasteurization.Originality/valueConjugated application of various techniques would be more efficacious in extending the shelf‐life of cultured milk products. Extension in shelf‐life of cultured milk products would be economically beneficial for producers and consumers.
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Jalilzadeh, Abbas, Yusuf Tuncturk, and Jvad Hesari. "Extension Shelf Life of Cheese: A Review." International Journal of Dairy Science 10, no. 2 (February 15, 2015): 44–60. http://dx.doi.org/10.3923/ijds.2015.44.60.

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ANZUETO, C. R., and S. S. H. RIZVI. "Individual Packaging of Apples for Shelf Life Extension." Journal of Food Science 50, no. 4 (July 1985): 897–900. http://dx.doi.org/10.1111/j.1365-2621.1985.tb12975.x.

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Berenzon, Sigalit, and I. Sam Saguy. "Oxygen Absorbers for Extension of Crackers Shelf-life." LWT - Food Science and Technology 31, no. 1 (January 1998): 1–5. http://dx.doi.org/10.1006/fstl.1997.0286.

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Gould, Grahame W. "Methods for preservation and extension of shelf life." International Journal of Food Microbiology 33, no. 1 (November 1996): 51–64. http://dx.doi.org/10.1016/0168-1605(96)01133-6.

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Mishra, B. B., S. Gautam, and A. Sharma. "Shelf-Life Extension of Fresh Ginger (Zingiberofficinale) by Gamma Irradiation." Journal of Food Science 69, no. 9 (May 31, 2006): M274—M279. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09942.x.

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Olatunde, Oladipupo Odunayo, and Soottawat Benjakul. "Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit." Comprehensive Reviews in Food Science and Food Safety 17, no. 4 (May 10, 2018): 892–904. http://dx.doi.org/10.1111/1541-4337.12354.

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Mannheim, C. H., and T. Soffer. "Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging." LWT - Food Science and Technology 29, no. 8 (December 1996): 767–71. http://dx.doi.org/10.1006/fstl.1996.0120.

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Dissertations / Theses on the topic "Foo shelf-life extension"

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FOTIE, GHISLAIN. "EFFECTIVE REPLACEMENT IN FOOD PACKAGING OF OIL-BASED OXYGEN-BARRIER POLYMERS (EVOH, PVDC), WITH BIO-COMPOSITES CONTAINING CELLULOSE NANOCRYSTALS (CNCS) EXTRACTED FROM WASTE AND BIOMASSES." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/694445.

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With increasing pollution and global warming of the environment, a wide spectrum of engineering technologies has emerged in food packaging to develop innovative materials with less carbon dioxide release and Green House emissions. Nowadays, an ideal food packaging must meet all the requirements of food safety and comply with environmental concerns concomitantly. One of the strategies to implement a food package that encompasses all consumer needs is to resort to eco-friendly laminates that combine several layers of materials with different functions in terms of gas/oil/water barrier and mechanical properties. The PhD research was focused on the replacement of currently used EVOH conventional gas barrier laminates with bio-based laminates containing cellulose nanocrystals (CNCs) for shelf-life extension of sensitive-oxidation foods products. Chemico-physically, cellulose is a microfibrillated structure, the most abundant biopolymer, made of millions of beta 1-4 glucose linked by glycosidic bonds; its hierarchical organization denotes from the crystalline and amorphous regions containing chains of glucose firmly hold together side-by-side by hydrogen bonds providing high tensile strength. CNCs are generally obtained by a chemical process called “top-down” either by acidic or oxidative hydrolysis of the amorphous part of cellulose. CNCs are biodegradable tiny particles whose at least one dimension is smaller than or equal to 100 nm. Actually, CNCs-coated polymers exhibit unique and extraordinary barrier properties to gases. However, since most biodegradable materials are hydrophilic by nature, CNCs tend to integrate water in wet environment which then allows the gases to pass through the coated polymers even abruptly. That phenomenon of water sensibility of CNCs was investigated in-depth during the first stage of the research and two solutions were considered plausible to alleviate that drawback, that of chemically modifying the CNCs surface for making them more hydrophobic or/and that of laminating the CNCs between two water-repellent plastic films to protect them from the humid surrounding. Standard (unmodified) and esterified (modified) CNCs were produced and characterizedto assess their functional groups, crystallinity index, apparent hydrodynamic diameter and size and hydrophilic behavior. Subsequently, plastic films were coated with standard and modified CNCs and characterized by the contact angle, Z-potential, gases permeability (Water vapor, O2, CO2). Coated-CNCs plastic films were then laminated with solvent-based polyurethanic adhesive and characterized by delamination test and gas permeability at 50% and 80% RH to evaluate the effectiveness of the lamination in the protection of CNCs coatings from the wet environment. Between 90% and 1200% improvement of gas barrier was achieved after the lamination.More importantly, the chemical modification of cellulose nanocrystals combined with the lamination resulted to be the best strategy to overcome the water sensitivity of CNCs in wet environment. Finally, a comparative food shelf-life assessment by using both synthetic (EVOH) and bio-based (CNCs) barriers laminates were successfully performed on grated cheese and ground coffee. The results obtained confirmed with certainty that CNCs implementation as a replacement of petroleum-based gas barrier is effective and that will contribute to develop more advanced and sustainable food packaging able to reduce the dependency on synthetic polymers and promoting a circular economy.
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Weber, Rebecca J. "Shelf life extension of corn tortillas." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1115.

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Feliciano, Lizanel. "Shelf-life Extension of Seafood Using Sanitized Ice." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1252965039.

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Mohammadbeygy, Tina. "Shelf life extension of preformed pizza using ultraviolet light." Thesis, McGill University, 2014. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=123317.

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Mold is a common post-processing contaminant in pizza. Since contamination could occur in post-baking process, other safety barriers in addition to packaging are needed to ensure the continued safety of preformed pizza. The present research investigated the use of pulsed UV-light for the purpose of decontaminating Penicillium roqueforti on the surfaces of agar media, bread and preformed pizza. In the first step in the present study, the spatial distribution of pulsed UV-light was investigated. The Petri plates inoculated with Penicillium roqueforti were treated for10 min in the first three effective levels in the treatment chamber (5, 10 and 15 cm). 30, 75 and 90 percent of the surface area of the tray was exposed to pulsed light at 5, 10 and 15 cm from pulsed light lamp, respectively. Apple juice inoculated with E. coli was treated with pulsed UV-light at the same distances (5, 10 and 15 cm) from the light source, 3 voltage inputs (400, 750 and 1,000 V) and 3 treatment times (1, 5 and 10 min). The log reduction in E. coli population treated by pulsed UV-light varied from 1.4 to 2.05 log CFU ml-1. In the second phase of the study, the consistency of mold growth on the surface of flat bread was investigated using two different methods of inoculation; random spot and spread. Two different inoculum populations (102 and 103 CFU ml-1) were also used to assess the effect of inoculum concentration on the distribution and consistency of mold growth. Samples inoculated with 102 CFU ml-1 yielded more homogenously distributed colonies. In the third phase of the study, sensory and microbiological analyses were used to evaluate the effectiveness of pulsed light treatment for shelf life extension of pizza and bread. Up to 40 days shelf-life extension was achieved for 8, 32, and 40 percent of samples with minimal, intermediate and maximal pulsed light treatment, respectively. In the fourth phase of the study, the effectiveness of pulsed light was evaluated for the decontamination of Penicillium roqueforti on the surface of solid agar. Process parameters evaluated were treatment time (1, 3, 5, 7 and 10 min) and voltage input (500, 750 and 1,000 V). The population of Penicillium roqueforti was reduced after 10 min of exposure to pulsed light by 3.74, 5.36 and 6.14 log CFU ml-1, respectively for 500, 750 and 1,000 V. The inactivation data were used to construct models to estimate the inactivation. The results presented in this study indicate that inactivation kinetics was best described by the Weibull model with the smallest root mean squared error (RMSE) (R2 ≥ 0.92). Finally in the last phase of study, culture-dependent and independent methods were applied to study the ecology of preformed pizza. The average population of mesophilic aerobic bacteria (MAB), mesophilic anaerobic bacteria (MANB), lactic acid bacteria (LAB), molds and yeasts (M+Y) were 6.6±0.5, less than 2.4, 2.8±0.6 and 5.4±0.4 log CFU g-1, respectively. Molecular methods incorporating conventional PCR targeting the 18S rRNA gene of fungi, TA cloning of PCR-amplified fragments and sequencing were carried out to detect spoilage fungi in naturally spoiled pre-formed pizza. The cloning approach enabled the putative identification of Saccharomyces cerevisiae, Saccharomyces sp. WW-W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum, Galactomyces geotrichum strains as well as uncultured fungus and uncultured eukaryote clones. Overall, pulsed UV-light was found to have a potential use for the decontamination of spoilage microorganisms on the surfaces of solid agar and bakery products. However, further investigation using higher treatment voltages is necessary in order to achieve a higher target decontamination of P. roqueforti.
La pizza pré-cuisinée est couramment contaminée par la moisissure. Puisque la contamination pourrait se produire durant les procédés d'après cuisson, d'autres mesures, en plus de l'emballage, sont nécessaires pour assurer la sécurité permanente des pizzas pré-cuisinée. Cette recherche a examiné l'utilisation de la lumière UV pulsée pour décontaminer Penicillium roqueforti sur la surface de l'agar solide, du pain et de pizzas préformées.Dans la première étape de la présente étude, les paramètres critiques du procédé ont été optimisés pour améliorer l'efficacité des traitements à la lumière pulsée. Les boîtes de Petri inoculées avec Penicillium roqueforti ont été traitées 10 min dans une chambre de traitement pour les trois premiers niveaux d'efficacité (5, 10 et 15 cm). Les résultats démontrent que 30, 75 et 90 pour cent de la surface du plateau a été exposée à la lumière pulsée à 5, 10 et 15 cm respectivement de la source lumineuse. La réduction en log de la population de E. coli traitée par la lumière UV pulsée varie de 1.4 à 2.05 log UFC ml-1.Dans la deuxième phase de l'étude, la cohérence de la croissance des moisissures (Penicillium roqueforti) sur la surface du pain plat a été étudiée en utilisant deux méthodes différentes d'inoculation : par inoculation ponctuelle aléatoire et par étalement. Deux populations d'inoculum différentes (102 et 103 UFC ml-1) ont également été utilisées pour évaluer l'effet de la densité de l'inoculum sur la distribution et la cohérence de la croissance de moisissures. Les échantillons inoculés avec 102 UFC ml-1 ont donné une distribution des colonies plus homogène. À la troisième phase de cette étude, l'analyse sensorielle et microbiologique, ont été utilisées pour évaluer l'efficacité du traitement à la lumière pulsée pour prolonger la durée de vie de la pizza et du pain. Jusqu'à 40 jours de prolongement de la durée de conservation a été obtenue pour 8, 32 et 40 pour cent des échantillons après un traitement à la lumière pulsée minimal, intermédiaire et maximal, respectivement. Dans la quatrième phase de l'étude, l'efficacité d'une lumière UV pulsée à large spectre a été évaluée pour la décontamination de Penicillium roqueforti sur la surface de l'agar solide. La population de Penicillium roqueforti a été réduite après 10 minutes d'exposition à la lumière pulsée par 3.74, 5.36 et 6.14 log UFC ml-1 respectivement pour 500, 750 et 1000 V. Les résultats présentés dans cette étude indiquent que d'inactivation a été mieux décrite par le modèle de Weibull avec la plus petite erreur de moyenne quadratique (RMSE) (R2 ≥ 0.92). Finalement, dans la dernière phase de l'étude, des méthodes dépendantes ou indépendantes des conditions de culture ont été appliquées pour étudier l'écologie des pizzas pré-cuisinées. La moyenne de la population des bactéries mésophiles aérobies (BMA), des bactéries mésophiles anaérobies (BMNA), des bactéries lactiques (BL), des moisissures et des levures (M+L) étaient respectivement de 6.6 ± 0.5, inférieur à 2.4, 2.8 ± 0.6 et 5.4 ± 0.4 log UFC g-1. Les méthodes moléculaires incorporant la PCR conventionnelle ciblant le gène de l'ARNr 18S des champignons, le clonage TA de fragments amplifiés par PCR et le séquençage ont été réalisées pour détecter les champignons altérant les pizzas pré-cuisinées naturellement contaminées. L'approche du clonage a permis l'identification présumée de souches de Saccharomyces cerevisiae, Saccharomyces sp. WW- W23, Penicillium expansum, Penicillium freii, Penicillium sp. HSL, Penicillium sp. ljg1, Rhodotorula mucilaginosa, Monascus fuliginosus, Hordeum jubatum , Geotrichum galactomyces ainsi que des champignons et eucaryotes non cultivés.Dans l'ensemble, la lumière UV pulsée a démontré avoir un potentiel d'utilisation pour la décontamination des microorganismes altérant les surfaces d'agar solide et les produits de boulangerie.
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Bagdan, Galen Corey. "Shelf-life extension studies on an omega-3 enriched breakfast cereal." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0033/MQ64315.pdf.

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Chien, Yung-hsin. "SHELF LIFE EXTENSION OF SEED BUTTER MADE WITH SESAME, SUNFLOWER AND PUMPKIN SEEDS." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1449235219.

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Lee, Yun-ae. "Combined use of modified atmosphere packaging (MAP) and glucose (GOX) for shelf-life extension of fresh fish." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59900.

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The fish processing industry is actively seeking for alternative methods of shelf life preservation and marketability of fresh fish, while at the same time economizing on energy costs. Two methods which fulfill both objectives are modified atmosphere packaging (MAP) and glucose oxidase (GOX)/Glucose dipping solutions. MAP is the packaging of perishable products in an atmosphere other than that of air and is used for the shelf life extension of beef, pork, fruits, vegetables and bakery products. GOX, either alone or in conjunction with MAP has the potential for shelf life extension of fresh fish.
The objectives of this study were to determine the combined effect of glucose oxidase/glucose or gluconic acid dipping solutions and modified atmosphere packaging in conjunction with refrigeration on the shelf life extension of mackerel and cod.
This study has shown that the shelf life of fresh fish can be extended through the combined use of MAP/dipping solutions and refrigeration. This novel process of "dipping" in GOX solution in conjunction with modified atmosphere packaging (MAP) will have a significant effect in the area of fish hygiene and will minimize fish losses incurred through spoilage.
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Enriquez-ibarra, Leopoldo Gerardo. "The use of Pulsed Energy (Flashbast) technology in the shelf life extension of selected marine and freshwater fish species stored in ice." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-10032007-171829/.

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Adobati, A. "ACTIVE PACKAGING IN MASTER BAG SOLUTIONS AND SHELF LIFE EXTENSION OF RED RASPBERRIES AND STRAWBERRIES: A RELIABLE STRATEGY TO REDUCE FOOD LOSS." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/343680.

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A rough estimation for avoidable losses in the European Union (EU) is 280 kg per capita per year, of which 13% can arise from agricultural production, 31% from product processing and 45% from households. The role of packaging in preserving fresh and processed foods is well known and documented but little research is available about the relation existing among new packaging solutions, shelf life extension and Food Loss, and waste reduction at different levels at the supply chain. Techniques as Life Cycle Assessment (LCA) have been largely used to determine the Environmental Impact of food production and processing and packaging materials. However, the assessment taking into account the food and its packaging as a whole system, and of Food Loss reduction is necessary. In fact, from a life cycle perspective, no assessment of the Environmental Impact of food packaging showed the positive benefits of reduced Food Losses in the value chain. In this PhD project, the shelf life extension of red raspberries (Rubus idaeus L.) and strawberries (Fragaria x Ananassa Duch) using active packaging solutions was investigated. The shelf life extension, critical indicators and cut-off criteria were defined as a tool to point out the time at which the lifetime ended and they were elaborated by multivariate approach. The final aim was to estimate the role of a new packaging technology in reducing the Environmental Impact along the supply chain in relation to the benefits of the Food Loss reduction derived from the actual Shelf Life Extension. For raspberries trial, three packaging solutions was studied: a) Lidded macro-perforated PET trays containing 125 g of berries, stored in air and considered as “traditional” packaging; b) lidded macro-perforated PET trays containing 125 g of berries inserted into master bags made of plastic materials with different permeabilities to gas and water vapour. This solution was referred to a passive modified packaging solution. c) macro-perforated PET trays containing 125 g of berries inserted into a master bag unit made of LDPE (OTR 4000 cm3*m-2*day-1 at 23 °C and 0 %RH). Before sealing, a defined volume of compressed dry air (moisturized by using distilled water applied onto paper towels), one oxygen scavenger, and a different number of pre-activated carbon dioxide emitters were added to the master bag. For strawberries trial three packaging solutions was studied: a) Lidded PET macro-perforated trays containing 250 g of fruits and stored in air were considered as “traditional” packaging; b) lidded PET macro-perforated trays (250 g of berries/tray) were inserted into an LDPE (OTR 4000 cm3*m-2*day-1 at 23 °C and 0 %RH) master bag. c) A different number of PET macro-perforated trays were inserted into an LDPE master bag. A central composite design (CCD) with four factors (number of CO2 emitters, number of O2 scavengers, ratio between packaging surface area and unfilled volume, storage time) at five levels was performed to optimize the active packaging solution. All the samples were stored in a cold chamber (5±1 °C; 70±5 %RH). Different physical-chemical and sensorial analyses were performed as following to identify for each packaging solution the shelf life value: Damaged berries (%), Mouldy berries (%); Weight loss (%); Colour (CIE L*, a* and b* parameters); Total solids (g/100g); Soluble solids (g/100g); pH; Titratable acidity (g citric acid/100 g); Consistency determined by single compression test (force*deformation at 60% of deformation); Volatile compounds by SPME-GC-MS technique; Sensorial global and Visual acceptability. In order to analyze the results from a multidimensional point of view, the obtained data were analyzed by Principal Component Analysis (PCA). Il ciclo di vita per ogni soluzione di imballaggio è stata valutata utilizzando il software 8.0.1 SimaPro®. The boundaries of the system was set from the berries production until the retailer storage, take into consideration also the operations to disposal of the packaging materials. The functional unit for this study was set as the day of shelf life. In the raspberries studies, the active packaging solution allowed the raspberries storage up to 11 days. This value was almost three times longer than the “traditional” packaging solution that allowed a shelf life value of 4 days. The Passive packaging solution allowed lead to a shelf life extension as 2 days in comparison to the traditional packaging. For each packaging solution have been done the assessment of the environmental impact using the LCA methodology. The “traditional” packaging solution determined the highest daily impact among the packaging solutions evaluated. The passive and active packaging solutions determined a significative reduction, in terms of environmental load, up to 55% and 70%, respectively. The extension of the lifetime of berries contribute also to reduce the food loss even if the environmental impact of packaging system (active devices and master bag) was increased. This increment was balanced from the environmental impact of food saved by using the new packaging solution. The assessment of strawberries shelf life stored in the traditional packaging systems established only 2 days as value, while in the passive packaging solution lead to a shelf life extension up to 4 days longer. The optimization of the packaging factors in the active packaging solution extended the berries storage until 12 days. The “traditional” packaging determined the highest daily impact than the other packaging solutions. The passive and active packaging solutions determined a significative reduction in environmental load respect to the “traditional” solution up to 66% and 82%, respectively. The implementation of LCA methodology with lifetime data assessed by experimental shelf life trials and multivariate analyses allowed the definition of the impact of new technologies based on active packaging, taking into account their role in shelf life extension. Although based on some assumptions, this PhD study tried to explain and measure how new packaging can affect fruits losses directly or indirectly by influencing the scenarios at different levels of the supply chain. The lack of economic and logistic information about Food Losses (and specific data on this kind of fruits) in the Italian supply and distribution chain should open to new and more useful considerations.
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Stohs, Buffy Ann. "Control of Listeria monocytogenes on frankfurters formulated with and without lactate by dipping in sodium lactate and acidified calcium sulfate before and after inoculation for shelf life extension." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2312.

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Books on the topic "Foo shelf-life extension"

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Koutchma, Tatiana. Preservation and Shelf Life Extension: Uv Applications for Fluid Food. Elsevier Science & Technology Books, 2014.

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Koutchma, Tatiana. Preservation and Shelf Life Extension: UV Applications for Fluid Foods. Elsevier Science & Technology Books, 2014.

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Co, Business Communications. Adding Life to Foods: Trends, Techniques and Opportunities in Food Preservation and Shelf Life Extension (Business Opportunity Report). Business Communications Company, 2003.

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Book chapters on the topic "Foo shelf-life extension"

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Volpe, M. G., M. Di Stasio, M. Paolucci, and S. Moccia. "Polymers for Food Shelf-Life Extension." In Functional Polymers in Food Science, 9–66. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2015. http://dx.doi.org/10.1002/9781119109785.ch2.

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Sreeja, V., and Kunal M. Gawai. "Shelf-Life Extension of Fermented Milk Products." In Engineering Practices for Milk Products, 277–310. Series statement: Innovations in agricultural and biological engineering: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429264559-13.

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Abdel-Aziz, Shadia M., Mohsen M. S. Asker, Abeer A. Keera, and Manal G. Mahmoud. "Microbial Food Spoilage: Control Strategies for Shelf Life Extension." In Microbes in Food and Health, 239–64. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-25277-3_13.

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Cakmak, Hulya, and Ece Sogut. "Functional Biobased Composite Polymers for Food Packaging Applications." In Reactive and Functional Polymers Volume One, 95–136. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-43403-8_6.

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AbstractBiobased polymers are of great interest due to the release of tension on non-renewable petroleum-based polymers for environmental concerns. However, biobased polymers usually have poor mechanical and barrier properties when used as the main component of coatings and films, but they can be improved by adding nanoscale reinforcing agents (nanoparticles - NPs or fillers), thus forming nanocomposites. The nano-sized components have a larger surface area that favors the filler-matrix interactions and the resulting material yield. For example, natural fibers from renewable plants could be used to improve the mechanical strength of the biobased composites. In addition to the mechanical properties, the optical, thermal and barrier properties are mainly effective on the selection of type or the ratio of biobased components. Biobased nanocomposites are one of the best alternatives to conventional polymer composites due to their low density, transparency, better surface properties and biodegradability, even with low filler contents. In addition, these biomaterials are also incorporated into composite films as nano-sized bio-fillers for the reinforcement or as carriers of some bioactive compounds. Therefore, nanostructures may provide antimicrobial properties, oxygen scavenging ability, enzyme immobilization or act as a temperature or oxygen sensor. The promising result of biobased functional polymer nanocomposites is shelf life extension of foods, and continuous improvements will face the future challenges. This chapter will focus on biobased materials used in nanocomposite polymers with their functional properties for food packaging applications.
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Jaeger, H., D. Knorr, N. Meneses, K. Reineke, and O. Schlueter. "Food Safety: Shelf Life Extension Technologies." In Encyclopedia of Agriculture and Food Systems, 289–303. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-444-52512-3.00050-4.

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Barkai-Golan, Rivka, and Peter A. Follett. "Ionizing Radiation for Shelf Life Extension." In Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce, 7–28. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-811025-6.00002-1.

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Sucheta, Nidhi Budhalakoti, and Kartikey Chaturvedi. "Edible Polymers for Shelf-Life Extension of Perishables." In Food Packaging, 221–41. CRC Press, 2019. http://dx.doi.org/10.1201/9780429023101-9.

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Shao, S., T. Zhou, and R. Tsao. "Antimicrobials from Plants – Food Preservation and Shelf-Life Extension." In Comprehensive Biotechnology, 645–58. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-08-088504-9.00321-4.

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Lin, He, and Rong Tsao. "Antimicrobials From Plants - Food Preservation and Shelf Life Extension." In Comprehensive Biotechnology, 703–14. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-444-64046-8.00249-4.

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Vijayan, Ardhra, Gopalan Krishnan Sivaraman, Sivam Visnuvinayagam, and Mukteswar P. Mothadaka. "Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products." In Food Additives [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99436.

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Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.
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Conference papers on the topic "Foo shelf-life extension"

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Nyamunda, Benias, Ropafadzo Tshalibe, and Usai Tecklah. "Extension of shelf life of commercial opaque beer using flash pasteurisation process." In EAI International Conference for Research, Innovation and Development for Africa. EAI, 2018. http://dx.doi.org/10.4108/eai.20-6-2017.2270763.

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Moriarty, Padraic, and Pat Doody. "Integrated sensors kit for investigation of perishable produce shelf-life extension." In 2017 28th Irish Signals and Systems Conference (ISSC). IEEE, 2017. http://dx.doi.org/10.1109/issc.2017.7983627.

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Shkhalackov, D. S., A. G. Kostchayev, and A. A. Nesterencko. "Ultra sonic usage for extension of ready-to-cook products shelf- life." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-291-294.

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Ersdal, Gerhard, and Erik Ho¨rnlund. "Assessment of Offshore Structures for Life Extension." In ASME 2008 27th International Conference on Offshore Mechanics and Arctic Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/omae2008-57451.

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A considerable part of the structures on the Norwegian continental shelf have passed or are close to the design service life. Several of these structures are planned to be used further in an extended life. In most cases, traditional analyses in accordance with design methods are used for evaluating the structures for life extension. The present regulation and standards have so far had emphasis on design of new facilities, and a need for updated regulations and standards also taking into account ageing facilities and life extension is well overdue. This paper will discuss aspects of ageing that may reduce safety of offshore facilities, maintenance needs for ageing facilities, and propose general principles of assessment of ageing facilities for life extension. The paper is a summary of the research performed by and for the Petroleum Safety Authority - Norway.
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Saleh, Iman, and Mohammed Abu-Dieyeh. "Novel Prosopis Juliflora Leaf Ethanolic extract as natural Antifungal agent against Botrytis Cinerea: Application on Strawberries’ shelf-life extension." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2021. http://dx.doi.org/10.29117/quarfe.2021.0044.

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Spoilage from fresh produces is a worldwide concern that accompanies the global increase in food demand. Adverse human health and environmental effects of commercial pesticides is a major public concern. Botrytis cinerea is one of the top ten pathogens that affect fresh produce including strawberries’ shelf-life around the world. Botrytis cinerea can progress easily from infected fruits to healthy ones even at low storage temperatures, which can lead to spoilage of entire lots in few weeks. Strawberries are widely consumed raw berries, which are famous in their processed forms such as jam and juices. The delicate fruit has a very short postharvest life. It is susceptible to mechanical injuries, fast dehydration and fungal infection. Prosopis juliflora is an invasive tree in many countries including Qatar. In this report, the Prosopis juliflora water soluble leaves ethanolic (PJ-WS-LE) novel extraction method will be described with an evaluation of its effectiveness as antifungal agent and possible coating material for shelf-life extension. PJ-WS-LE extract showed total inhibition of Botrytis cinerea growth with a minimum inhibitory concentration of 1mg/ml. Exposure to the extract affected badly the structure of the hyphal fungi. The extract extended also strawberries’ shelf-life by 2.32X. PJ-WS-LE extract will be chemically described and its effectiveness in the extension of other fresh produces’ shelf-life will be evaluated.
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Putri, Renata Adaranyssa Egistha, Ni Made Sri Winasti, M. Toha Tulus Dharmawan, and Eko Agus Suyono. "Concentrations differences of microalgal extracellular polymeric substances as edible coating in shelf-life extension of Fragaria spp." In THE 6TH INTERNATIONAL CONFERENCE ON BIOLOGICAL SCIENCE ICBS 2019: “Biodiversity as a Cornerstone for Embracing Future Humanity”. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0016186.

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Ha˚brekke, Solfrid, Lars Bodsberg, Per Hokstad, and Gerhard Ersdal. "Issues for Consideration in Life Extension and Managing Ageing Facilities." In ASME 2011 30th International Conference on Ocean, Offshore and Arctic Engineering. ASMEDC, 2011. http://dx.doi.org/10.1115/omae2011-49261.

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A large number of facilities and parts of the infrastructure on the Norwegian Continental Shelf are approaching or have exceeded their original design life. Many fields, however, have remaining recoverable oil and gas reserves which may be profitable if the field’s life is extended. From a safety point of view, the condition of systems, structures and components may not be acceptable for extended operation. Ageing and life extension have been a top priority for the Petroleum Safety Authority Norway (PSA) and PSA has asked SINTEF to conduct a study of various aspects of ageing and life extension. The paper presents main results from the study, including how to document the safety of an ageing facility and how to uphold the safety level by means of a maintenance programme balancing three aspects of ageing: 1) Material degradation, 2) Obsolescence, i.e. operations and technology being “out of date” and 3) Organisational issues. The paper presents six main steps of the life extension process and discusses important issues to consider for operators in a life extension process.
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ZHANG, XIN-XIAO, HAI-HONG WU, YONG-ZHI ZHU, HUAN BIAN, and WEI-MIN XU. "Effect of Carbon Dioxide Modified Atmosphere Packaging (MAP) for Extension of Shelf-life of Chilled Freshwater Shrimp." In The 21st IAPRI World Conference on Packaging. Lancaster, PA: DEStech Publications, Inc., 2018. http://dx.doi.org/10.12783/iapri2018/24428.

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Sharp, J. V., G. Ersdal, and D. Galbraith. "Use of Capability Maturity Modelling to Ensure Ageing and Life Extension are Adequately Considered in Structural Integrity Management." In ASME 2011 30th International Conference on Ocean, Offshore and Arctic Engineering. ASMEDC, 2011. http://dx.doi.org/10.1115/omae2011-49335.

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An increasing number of offshore installations are in the life extension stage of life, with ageing processes needing to be taken into account. This is particularly important for structural integrity. Capability Maturity Modelling enables the levels of maturity in processes associated with the management of ageing to be identified and improved if required. The paper describes the model and how it has been used for assessing the management of structural integrity for installations on the Norwegian Continental Shelf.
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Landet, Einar, Narve Oma, Gerhard Ersdal, Gudfinnur Sigurdsson, and Trond So̸rensen. "Assessment of Ageing Structures: Case Studies." In ASME 2011 30th International Conference on Ocean, Offshore and Arctic Engineering. ASMEDC, 2011. http://dx.doi.org/10.1115/omae2011-49959.

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In all phases of the service life of a structure, uncertainties will occur, hence probability based methodologies may be an important and valuable tool in order to verify structural integrity and the corresponding expected safety level. This paper gives a brief description of an approach for how to demonstrate the safety of facilities in the life extension phase by the use of risk based inspection (RBI) plans. This is illustrated with four separate cases used for assessment and life extension of FPSOs operating in harsh environments on the Norwegian continental shelf (NCS). The assessments are partly based on the methodology introduced in NORSOK (2009).
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Reports on the topic "Foo shelf-life extension"

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Chalutz, Edo, Charles Wilson, Samir Droby, Victor Gaba, Clauzell Stevens, Robert Fluhr, and Y. Lu. Induction of Resistance to Postharvest Diseases and Extension of Shelf-Life of Fruits and Vegetables by Ultra-Violet Light. United States Department of Agriculture, February 1994. http://dx.doi.org/10.32747/1994.7568093.bard.

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Following preliminary observations by one of the collaborating scientists on this project and the completion of a 1-year, BARD-supported feasibility study (IS-1908-90F), this 3-year BARD project has been executed. The main objectives of the research were to elucidate biochemical and pathological aspects of UV-induced resistance in fruits and vegetables, to characterize physical and biological variables of induced resistance and delay of ripening, and to explore the application of the treatment as a control practice of postharvest diseases and shelf-life extension of fruits and vegetables. Our findings, which are detailed in numerous joint publications, have shown that the effect of UV-C light on induction of resistance and delay of ripening is a general one and of wide oddurrence. Apart from surface sterilization of the commodity, the reduction of decay of different fungi has been associated with and induced resistance phenomenon which gradually builds up within 24 to 48 hours after the UV treatment and can be reversed by visible light. In citrus, induced resistance has been associated with increased activity of the enzymes phenylalanine ammonia-lyase and peroxidase, and with the levels of endglucanase and chitinase. In tomato, resistance was correlated with the production of high levels of tomatine. Our study of some molecular aspects of the induced resistance in grapefruit has revealed the induction of a cDNA which represents a gene encoding for an isoflavone reductase-like protein that, in legumes, has been associated with phytoalexin biosynthesis. This gene was cloned and sequenced. Delay of ripening was associated in tomato with inhibition of ethylene production, carotenoid synthesis, and chlorophyll degradation and with the presence of high levels of polyamines. In peach fruit epiphytic populations of a yeast increased following the UV treatment. Pilot-size treatment and packing lines were constructed in the US and Israel to test the application of the UV treatment on a semi-commercial scale. Although effective in reduction of decay and delay of ripening, a number of problems will have to be addressed before practical application of this methodology can be realized. The main issues are associated with the temporal and variable response to the treatment, and its relationship to the maturity and date of harvest of the commodity.
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Carpita, Nicholas C., Ruth Ben-Arie, and Amnon Lers. Pectin Cross-Linking Dynamics and Wall Softening during Fruit Ripening. United States Department of Agriculture, July 2002. http://dx.doi.org/10.32747/2002.7585197.bard.

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Our study was designed to elucidate the chemical determinants of pectin cross-linking in developing fruits of apple and peach and to evaluate the role of breakage cross-linkages in swelling, softening, and cell separation during the ripening. Peaches cell walls soften and swell considerably during the ripening, whereas apples fruit cells maintain wall firmness but cells separate during late stages of ripening. We used a "double-reduction" technique to show that levels of non-methyl esters of polyuronic acid molecules were constant during the development and ripening and decreased only in overripe fruit. In peach, methyl and non-methyl esters increased during the development and decreased markedly during the ripening. Non-methyl ester linkages in both fruit decreased accompanied fruit softening. The identity of the second component of the linkage and its definitive role in the fruit softening remain elusive. In preliminary examination of isolated apples cell walls, we found that phenolic compounds accumulate early in wall development but decrease markedly during ripening. Quantitative texture analysis was used to correlate with changes to wall chemistry from the fresh-picked ripe stage to the stage during storage when the cell separation occurs. Cell wall composition is similar in all cultivars, with arabinose as the principal neutral sugar. Extensive de-branching of these highly branched arabinans pre-stages softening and cell-cell separation during over-ripening of apple. The longer 5-arabinans remain attached to the major pectic polymer rhamnogalacturonan I (RG I) backbone. The degree of RG I branching, as judged from the ratios of 2-Rha:2,4-Rha, also decreases, specially after an extensive arabinan de-branching. Loss of the 4-Rham linkages correlated strongly with the softening of the fruit. Loss of the monomer or polymer linked to the RG I produce directly or indirectly the softening of the fruit. This result will help to understand the fruit softening and to have better control of the textural changes in fruit during the ripening and especially during the storage. 'Wooliness', an undesirable mealy texture that is induced during chilling of some peach cultivars, greatly reduces the fruit storage possibilities. In order to examine the hypothesis that the basis for this disorder is related to abnormality in the cell wall softening process we have carried out a comparative analysis using the resistant cultivar, Sunsnow, and a sensitive one, Hermosa. We investigated the activity of several pectin- and glycan-modifying enzymes and the expression of their genes during ripening, chilling, and subsequent shelf-life. The changes in carbohydrate status and in methyl vs. non-methyl uronate ester levels in the walls of these cultivars were examined as well to provide a basis for comparison of the relevant gene expression that may impact appearance of the wooly character. The activities of the specific polygalacturonase (PGase) and a CMC-cellulase activities are significantly elevated in walls of peaches that have become wooly. Cellulase activities correlated well with increased level of the transcript, but differential expression of PGase did not correspond with the observed pattern of mRNA accumulation. When expression of ethylene biosynthesis related genes was followed no significant differences in ACC synthase gene expression was observed in the wooly fruit while the normal activation of the ACC oxidase was partially repressed in the Hermosa wooly fruits. Normal ripening-related loss of the uronic acid-rich polymers was stalled in the wooly Hermosa inconsistent with the observed elevation in a specific PGase activity but consistent with PG gene expression. In general, analysis of the level of total esterification, degree of methyl esterification and level of non-methyl esters did not reveal any major alterations between the different fruit varieties or between normal and abnormal ripening. Some decrease in the level of uronic acids methyl esterification was observed for both Hermosa and Sunsnow undergoing ripening following storage at low temperature but not in fruits ripening after harvest. Our results support a role for imbalanced cell wall degradation as a basis for the chilling disorder. While these results do not support a role for the imbalance between PG and pectin methyl esterase (PME) activities as the basis for the disorder they suggest a possible role for imbalance between cellulose and other cell wall polymer degradation during the softening process.
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Aharoni, Asaph, Zhangjun Fei, Efraim Lewinsohn, Arthur Schaffer, and Yaakov Tadmor. System Approach to Understanding the Metabolic Diversity in Melon. United States Department of Agriculture, July 2013. http://dx.doi.org/10.32747/2013.7593400.bard.

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Fruit quality is determined by numerous genetic factors that affect taste, aroma, ‎color, texture, nutritional value and shelf life. To unravel the genetic components ‎involved in the metabolic pathways behind these traits, the major goal of the project was to identify novel genes that are involved in, or that regulate, these pathways using correlation analysis between genotype, metabolite and gene expression data. The original and specific research objectives were: (1) Collection of replicated fruit from a population of 96 RI lines derived from parents distinguished by great diversity in fruit development and quality phenotypes, (2) Phenotypic and metabolic profiling of mature fruit from all 96 RI lines and their parents, (3) 454 pyrosequencing of cDNA representing mRNA of mature fruit from each line to facilitate gene expression analysis based on relative EST abundance, (4) Development of a database modeled after an existing database developed for tomato introgression lines (ILs) to facilitate online data analysis by members of this project and by researchers around the world. The main functions of the database will be to store and present metabolite and gene expression data so that correlations can be drawn between variation in target traits or metabolites across the RI population members and variation in gene expression to identify candidate genes which may impact phenotypic and chemical traits of interest, (5) Selection of RI lines for segregation and/or hybridization (crosses) analysis to ascertain whether or not genes associated with traits through gene expression/metabolite correlation analysis are indeed contributors to said traits. The overall research strategy was to utilize an available recombinant inbred population of melon (Cucumis melo L.) derived from phenotypically diverse parents and for which over 800 molecular markers have been mapped for the association of metabolic trait and gene expression QTLs. Transcriptomic data were obtained by high throughput sequencing using the Illumina platform instead of the originally planned 454 platform. The change was due to the fast advancement and proven advantages of the Illumina platform, as explained in the first annual scientific report. Metabolic data were collected using both targeted (sugars, organic acids, carotenoids) and non-targeted metabolomics analysis methodologies. Genes whose expression patterns were associated with variation of particular metabolites or fruit quality traits represent candidates for the molecular mechanisms that underlie them. Candidate genes that may encode enzymes catalyzingbiosynthetic steps in the production of volatile compounds of interest, downstream catabolic processes of aromatic amino acids and regulatory genes were selected and are in the process of functional analyses. Several of these are genes represent unanticipated effectors of compound accumulation that could not be identified using traditional approaches. According to the original plan, the Cucurbit Genomics Network (http://www.icugi.org/), developed through an earlier BARD project (IS-3333-02), was expanded to serve as a public portal for the extensive metabolomics and transcriptomic data resulting from the current project. Importantly, this database was also expanded to include genomic and metabolomic resources of all the cucurbit crops, including genomes of cucumber and watermelon, EST collections, genetic maps, metabolite data and additional information. In addition, the database provides tools enabling researchers to identify genes, the expression patterns of which correlate with traits of interest. The project has significantly expanded the existing EST resource for melon and provides new molecular tools for marker-assisted selection. This information will be opened to the public by the end of 2013, upon the first publication describing the transcriptomic and metabolomics resources developed through the project. In addition, well-characterized RI lines are available to enable targeted breeding for genes of interest. Segregation of the RI lines for specific metabolites of interest has been shown, demonstrating the utility in these lines and our new molecular and metabolic data as a basis for selection targeting specific flavor, quality, nutritional and/or defensive compounds. To summarize, all the specific goals of the project have been achieved and in many cases exceeded. Large scale trascriptomic and metabolomic resources have been developed for melon and will soon become available to the community. The usefulness of these has been validated. A number of novel genes involved in fruit ripening have been selected and are currently being functionally analyzed. We thus fully addressed our obligations to the project. In our view, however, the potential value of the project outcomes as ultimately manifested may be far greater than originally anticipated. The resources developed and expanded under this project, and the tools created for using them will enable us, and others, to continue to employ resulting data and discoveries in future studies with benefits both in basic and applied agricultural - scientific research.
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