Identification of potential hosts plants of Cowpea aphid‐borne mosaic virus

Among the major pathogens affecting passion fruit orchards, the cowpea aphid‐borne mosaic virus (CABMV), also known as the fruit‐hardening virus, has gained prominence owing to its role in the drastic reduction in fruit production in yellow passion fruit orchards (Passiflora edulis f. flavicarpa) from the second year of cultivation. To mitigate the damage, several regions adopt the annual planting system where a sanitary void is maintained from August to September. However, the virus is believed to remain dormant in weeds. This study aimed to identify potential weed hosts of CABMV. The study was conducted with a randomized design with four replications in Londrina, PR. Twenty‐eight weed species were tested, and a sample of yellow passion fruit leaves symptomatic for CABMV infection was used as the virus inoculum source. Mechanical inoculation was performed using the extract from the symptomatic plant. Symptoms were visually evaluated every 3 days. For molecular confirmation, total RNA was extracted, followed by RT‐PCR with CABMV‐specific oligonucleotides, reinoculation in passion fruit plants and sequencing. CABMV infection was observed in southern sandbur (Cenchrus echinatus), Siberian motherwort (Leonurus sibiricus), showy rattlepod (Crotalaria spectabilis) and yellow passion fruit (Passiflora edulis). The CABMV‐positive weed species extract was able to infect yellow passion fruit plant when a fresh mechanical inoculation was performed. Showy rattlepod (Crotalaria spectabilis) was the only weed species to exhibit observable symptoms of CABMV. C. echinatus, L. sibiricus and C. spectabilis act as a source of CABMV inoculum.     

Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time

Aims: To study the accumulation of vegetative cells and endospores of Alicyclobacillus, as well as viable aerobic counts during the continuous production of apple juice concentrate. Methods and Results: Apples were processed for a continuous process running time of 108 h (processing rate 1·8–2·0 t h^?1) without clean‐in‐place (CIP) procedures in‐between different batches. Samples from single‐strength apple juice, concentrate after evaporation (±30°Brix), the final product (concentrate pasteurized at 102–104°C for 90 s) and condensate water (by‐product of the juice concentration process) were collected every 12 h. From 12 to 84 h of processing, vegetative Alicyclobacillus counts in single‐strength apple juice increased significantly (P < 0·05) from 1 to 3·15 log₁₀ CFU ml^?1. Accumulation patterns of vegetative cells in apple concentrate and the final product were similar from 24 to 84 h of processing, with the respective counts increasing from 0·13 to 1·63 and 0·01 to 1·69 log₁₀ CFU ml^?1. The highest Alicyclobacillus endospore counts in single‐strength juice, concentrate and the final product was at 84 h of processing with 1·32, 1·59 and 1·64 log₁₀ CFU ml^?1, respectively. Conclusions: Alicyclobacillus vegetative cells and endospores accumulate in fruit concentrates during a continuous process running time of 108 h. Significance and Impact of the Study: In conjunction with good manufacturing practices, fruit concentrate manufactures can minimize Alicyclobacillus accumulation in fruit concentrates by limiting the continuous process running time between clean‐ups to under 84 h.     

Avian fruit consumption and seed dispersal in a temperate Australian woodland

Abstract The effectiveness of avian fruit consumers as seed dispersers of fleshy‐fruited plants was studied in a temperate woodland community. As a consequence of the short and overlapping fruiting phenologies of fleshy‐fruited plant species in temperate regions of Australia, there are very few avian species that are true specialist frugivores. The relative importance of bird species as fruit consumers was investigated, and how their foraging activities, movements and gut treatment of seeds affected dispersal of viable seeds away from the parent plant was examined. Fruit consumption and consumer seed dispersal capacity were assessed in this study through faecal analyses and by testing the viability of seeds that had passed through the gut of avian consumers. Behavioural observations enabled us to determine the consumption rates of, and quantities of fruit consumed by, various bird species and the amount of time spent feeding. Silvereyes (Zosterops lateralis) were the dominant fruit consumers in the community, although 19 bird species were either observed consuming fruit or provided faecal samples that contained fruit. Silvereyes had a high local abundance at the site and more than 90% of silvereyes’faecal samples contained the seeds of fruiting plants (n = 409). Large numbers of fruit were consumed per visit by silvereyes, particularly for Rhagodia parabolica (fragrant saltbush). Silvereyes consumed an average of four R. parabolica fruit per 5 s and up to a maximum 40 fruit per visit. Viability was high for seeds recovered from silvereyes’faeces (R. parabolica, 94.4% viable; Hymenanthera dentata, 100% viable). However, the number of seeds per faecal sample was high for R. parabolica, which may result in density‐dependent seed mortality. Gut passage rate for silvereyes fed R. parabolica fruit in captivity was 31.5 ± 1.9 min. Silvereyes remained at fruiting plants for very short periods (average 50‐60 s) and in most cases moved away from the parent plant, primarily toward canopy trees. Given the short visit duration of silvereyes, individuals would have left the parent plant well before seeds passed through the gut. Rhagodia parabolica fruit was consumed by a large number of bird species in the community, including species often thought of as exclusively insectivorous or nectarivorous. These species are likely to disperse viable R. parabolica seeds into microhabitats different from those visited by silvereyes.     

FORMULATING A NEW PASSION FRUIT JUICE BEVERAGE WITH DIFFERENT SWEETENER SYSTEMS

The aim of this work was to optimize the acceptability of a natural passion fruit beverage using different levels of passion fruit pulp and sucrose, and to determine the equi-sweet concentrations of aspartame, sucralose, and a blend of 80% aspartame  +  20% acesulfame-K for the optimized formula. A 2² central composite design was used to optimize the acceptability of the sucrose-sweetened beverage, which was accessed using a 9-point structured hedonic scale. Acceptability data were fitted to a second-order model equation provided in the design. The selected pulp content and sucrose concentration were, respectively, 2.5 ° Brix and 10%. Measurements of sweetness equivalence were accomplished using two types of sensory methods: magnitude estimation and difference-from-control tests. The concentrations of aspartame, sucralose and a blend of 80% aspartame  +  20% acesulfame-K found as equi-sweet to 10% sucrose in the studied passion fruit beverage were, respectively, 0.043, 0.016 and 0.026%.

PRACTICAL APPLICATIONS

This article deals with formulating a new passion fruit juice beverage with different sweetener systems. The research makes a very important contribution to the literature on sensory science used on product development by demonstrating the necessity to study the substitution of sucrose by high-intensity sweeteners every time a formulation is changed or a new product is developed.     

Beverage consumption patterns of children born at different risk of obesity

Background: Increased intake of sugar‐sweetened beverages and fruit juice has been associated with overweight in children. Objective: This study prospectively assessed beverage consumption patterns and their relationship with weight status in a cohort of children born at different risk for obesity. Methods and Procedures: Participants were children born at low risk (n = 27) or high risk (n = 22) for obesity based on maternal prepregnancy BMI (kg/m²). Daily beverage consumption was generated from 3‐day food records from children aged 3–6 years and coded into seven beverage categories (milk, fruit juice, fruit drinks, caloric and noncaloric soda, soft drinks including and excluding fruit juice). Child anthropometric measures were assessed yearly. Results: High‐risk children consumed a greater percentage of daily calories from beverages at age 3, more fruit juice at ages 3 and 4, more soft drinks (including fruit juice) at ages 3–5, and more soda at age 6 compared to low‐risk children. Longitudinal analyses showed that a greater 3‐year increase in soda intake was associated with an increased change in waist circumference, whereas a greater increase in milk intake was associated with a reduced change in waist circumference. There was no significant association between change in intake from any of the beverage categories and change in BMI z‐score across analyses. Discussion: Children's familial predisposition to obesity may differentially affect their beverage consumption patterns. Future research should examine the extent to which dietary factors may play a role in pediatric body fat deposition over time.     

Influence of pectinase treatment on fruit spirits from apple mash, juice and pomace

The current investigation was conducted to determine the influence of pectinase treatment on fruit spirits produced from apple mash, juice, and pomace. Crispin apples were processed into apple mash, juice, and pomace in our pilot-plant, and fermented with a commercial Red Star wine yeast (Sachharomyces cerevisiae Davis 904). After fermentation, the samples of fermented apple mash, juice, and pomace were distilled, and the distillates were analyzed by HPLC with a Bio-Rad Aminex HPX 87H column and a refractive index detector. Methanol, ethanol, n-propanol, iso-butanol, and iso-amyl alcohol were identified as the major alcohols in all the apple spirits. Student's t-test results indicate that there are significant differences between the methanol concentrations of pectinase treated and non-pectinase treated apple spirits. Duncan's multiple range tests show significant differences in the concentrations of methanol of the fruit spirits made from apple mash, juice, and pomace. Apple pomace yielded significantly higher methanol concentrations than apple mash and juice. Pectinase treatment had little effect on the concentrations of n-propanol, iso-butanol, and iso-amyl alcohol. It is concluded that fruit spirits made from the pectinase treated mash, juice, and pomace of Crispin apples had methanol concentrations significantly above the United States FDA guidance of 0.35% by volume or 280 mg/100 mL of fruit brandy containing 40% ethanol.     

脂环酸芽胞杆菌对果汁危害的研究

概述了脂环酸芽胞杆菌的种类、特点、性质、全基因组测序状况、果汁中脂环酸芽胞杆菌的来源、传播途径、对果汁的危害、鉴定检测方法等,并就该菌的研究意义、目前果汁生产中存在的问题等进行了分析,旨在为控制脂环酸芽胞杆菌的污染提供理论依据。     

Isolation from natural habitat reduces yield and quality of passion fruit

• Loss and fragmentation of native vegetation negatively affect crop pollinators and productivity of several crop species. The yellow passion fruit is an excellent model to investigate this issue, because its main pollinators are sensitive to deforestation. Seasonality also influences fruit set of crop species that are pollinated by bees. Climate determines plant flowering patterns and consequently affects pollinator activity. Little is known on effects of pollinators on crop quality in general, and particularly of many tropical fruits that have multiple fruiting seasons throughout the year, such as passion fruit. Our hypothesis is that the distance to the native vegetation and climate seasonality affect the pollination and fruit production of cultivated, hermaphrodite, self‐incompatible, protandrous species that depend on large‐sized bees to set fruit.
• We observed flowers of the yellow passion fruit in eight areas at different distances (600–4,000 m) from a dry seasonal forest (Caatinga). We compared the frequency of the main floral visitor (pollinators and robbers) visits and fruit set among areas at the beginning and end of the dry and rainy seasons.
• Xylocopa species were pollinators, and Apis mellifera, Trigona spinipes and a hummingbird were robbers. Xylocopa visits diminished with increasing distance to native remnants, converse to what was observed for the robbers at the beginning of the dry season. Fruit set was higher at the beginning of the dry season. The distance to the forest affected quality of fruits in terms of length, diameter and skin thickness, which all decreased with increase in remnant distance.
• Our results show that insect pollination is higher in the dry season, increasing profitability and reducing labour costs for the producer. Considering the influence of distance to native vegetation on pollination, robbery and fruit quality, our study reinforces the necessity for conservation of native vegetation remnants.

     

Molecular polymorphism and linkage analysis in sweet passion fruit,an outcrossing species

One of the current challenges of tropical fruit crop improvement is to incorporate molecular marker‐based approaches into conventional breeding programmes. This study was designed to build an integrated genetic map of the sweet passion fruit (Passiflora alata), a diploid (2n = 18) outcrossing species which is greatly appreciated for in natura consumption, and reported to inspire cosmetic and pharmaceutical companies to create plant‐derived compounds. With this in mind, a full‐sib family of 180 individuals was genotyped using different molecular marker types, such as amplified fragment length polymorphisms (AFLP), microsatellite‐AFLP (M‐AFLP), simple sequence repeats (SSR), resistance gene analogues (RGA) and target region amplification polymorphism (TRAP). On average, the rate of polymorphism between the parental genotypes was 20.3%. We also searched for single nucleotide polymorphisms (SNPs) in some AFLP bands and in seven gene fragments, and found one SNP every 87 bp. All SNPs were biallelic and occurred most frequently in putative gene fragments (81.5%) rather than in AFLP bands (60.0%) analyzed. Excellent gel profiles were obtained allowing the recognition of all types of segregation expected for a progeny of an outcrossing species. Multipoint linkage analysis was performed using OneMap software, with logarithm of the odds (LOD) score ≥ 5.6 and recombination fraction <0.5. The resulting integrated map consists of 549 markers, 2.0% of which fit a segregation ratio of 1:1:1:1, 1.3% a ratio of 1:2:1, 27.3% a ratio of 3:1 and 69.4% a ratio of 1:1. The map spanned a total of 2073.0 cM, with an average distance between adjacent markers of 3.8 cM. This is the first linkage study on sweet passion fruit and should prove useful for quantitative trait loci mapping.     

Characterization of a wine-like beverage obtained from sugarcane juice

Two yeasts (Saccharomyces cerevisiae and Saccharomyces cerevisiae var ellipsoideus)were tested for their ability to ferment sugarcane (Saccharum officinarum) juice. In order to do this, time course studies of volatile, fixed, and total acidity, pH, alcohol, total sugars and °Bx were performed and the presence of methanol was tested. The fermentation studies were carried out at 25, 28 and 30 °C and the juice was inoculated with 1 and 5% (v/v) suspensions of both yeasts containing 1 × 10⁸ cells ml⁻¹. Time course studies indicated a similar fermentative pattern at the three temperatures evaluated, hence 25 °C was chosen as the cheapest alternative. The size of the inoculum made no difference in the fermentation. Analyses of the sugarcane juice wine showed the following results: pH, 3.2; alcohol, 10 °GL; total solids, 16.5 g l⁻¹; ash, 1.4 g l⁻¹; total acidity, 5.4 g l⁻¹; volatile acidity, 0.12 g l⁻¹; fixed acidity, 5.3 g l⁻¹ and no methanol was detected. Two additional products were obtained after adding passion fruit juice and roselle (Hibiscus sabdarifa Linn) concentrates. The fruit-flavoured wines were significantly preferred (P ≤ 0.05) over the plain product. These results indicated that the elaboration of wine-like beverages is a good alternative use for sugarcane.     

Identification and Characterization of Colletotrichum spp. affecting Fruit after Harvest in Brazil

Colletotrichum spp. cause anthracnose in various fruits post‐harvest and are a particularly important problem in tropical and subtropical fruits. The disease in fruits of avocado, guava, papaya, mango and passion fruit has been reported to be caused by C. gloeosporioides, and in banana by C. musae. In subtropical and temperate crops such apple, grape, peach and kiwi, the disease is caused by C. acutatum. The variation in pathogenic, morphological, cultural and molecular characteristics of Brazilian isolates of Colletotrichum acutatum Simmonds and isolates from post‐harvest decays of avocado, banana, guava, papaya, mango and passion fruit was evaluated. The fruits were inoculated with mycelium of C. acutatum, Colletotrichum spp. and C. musae on a disc of potato dextrose agar. The morphological, cultural and molecular characteristics studied were conidia morphology, colony growth at different temperatures, colony coloration and PCR with primers CaInt2 and ITS4 for C. acutatum and CgInt and ITS4 for C. gloeosporioides. C. acutatum was pathogenic to avocado, guava, papaya, mango and passion fruit, but it was not pathogenic to banana. The morphological, cultural and molecular studies indicated that the avocado, papaya, mango and passion fruit isolates were C. gloeosporioides. The natural guava isolate was identified as C. acutatum, which had not been found previously to produce anthracnose symptoms on guava in Brazil.     

Evaluation of four protocols for the detection and isolation of thermophilic Campylobacter from different matrices

Aims: To identify the optimal method for detection of thermophilic Campylobacter at various stages in the food chain, three culture‐dependent (direct plating, Bolton and Preston enrichment) and one molecular method (qPCR) were compared for three matrices: poultry faeces (n = 38), neck skin (n = 38) and packed fresh meat (n = 38). Methods and Results: Direct plating was compared to enrichment with either Bolton broth (ISO 10272:2006‐1) or Preston broth, followed by culture on two selective agars: modified charcoal cefoperazone desoxycholate agar (mCCDA) and Campyfood agar (CFA). Direct plating on CFA provided the highest number of positive samples for faeces and neck skin samples. Enrichment of meat samples in Preston followed by plating on mCCDA gave significantly higher number of positives than the recommended ISO method. Real‐time qPCR yielded the highest number of positive samples. Conclusion: Direct plating on CFA is optimal for Campylobacter isolation from highly contaminated samples such as faeces or neck skin. When enrichment is required for less‐contaminated samples such as poultry meat, Preston broth is the best choice. The maximum of detectable cells predicted by qPCR is a sensitive and powerful evaluation tool. Significance and impact of the study: The recommended ISO protocol had the least sensitivity, and application of this method could result in underreporting. We detected a high prevalence of Campylobacter on packed meat to be distributed, which suggests this is still a significant risk for consumers.     

Clarification of passion fruit juice with chitosan: Effects of coagulation process variables and comparison with centrifugation and enzymatic treatments

Clarification is an important step in the fruit juice processing industry. In this study, chitosan from shrimp shells is proposed as an alternative aid for passion fruit juice clarification being a natural and environmental friendly adsorbent. Experiments were carried out in Jar tests varying chitosan concentration, pH, and slow velocity speed and time. The obtained results were evaluated in terms of turbidity, color, total soluble solids (TSSs), and viscosity reductions. The best condition found in these tests for chitosan treatment was compared with centrifugation and enzymatic treatments. Two different rotation speeds (4000 and 12,000 rpm) were applied for the centrifugation process. Enzymatic treatment was carried out with 1 mL L^?1 of Pectinex 3X L (Novo Nordisk, Switzerland) for 90 min, at 50 °C. The enzymatic treatment was reliable only for viscosity reduction, while the chitosan treatment after a mild centrifugation showed the best result for passion fruit clarification.     

Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice

Aims: The purpose of this study was to investigate the efficacy of continuous ohmic heating for reducing Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice. Methods and Results: Orange juice and tomato juice were treated with electric field strengths in the range of 25–40 V cm^?1 for different treatment times. The temperature of the samples increased with increasing treatment time and electric field strength. The rate of temperature change for tomato juice was higher than for orange juice at all voltage gradients applied. Higher electric field strength or longer treatment time resulted in a greater reduction of pathogens. Escherichia coli O157:H7 was reduced by more than 5 log after 60‐, 90‐ and 180‐s treatments in orange juice with 40, 35 and 30 V cm^?1 electric field strength, respectively. In tomato juice, treatment with 25 V cm^?1 for 30 s was sufficient to achieve a 5‐log reduction in E. coli O157:H7. Similar results were observed in Salm. Typhimurium and L. monocytogenes. The concentration of vitamin C in continuous ohmic heated juice was significantly higher than in conventionally heated juice (P < 0·05). Conclusions: Continuous ohmic heating can be effective in killing foodborne pathogens on orange juice and tomato juice with lower degradation of quality than conventional heating. Significance and Impact of the Study: These results suggest that continuous ohmic heating might be effectively used to pasteurize fruit and vegetable juices in a short operating time and that the effect of inactivation depends on applied electric field strengths, treatment time and electric conductivity.     

High-Throughput Profiling of the Fiber and Sugar Composition of Sugarcane Biomass

Lignocellulosic biomass from sugarcane (Saccharum spp. hybrids) could potentially be a major feedstock for second-generation biofuel production. Consequently, selecting sugarcane varieties with favorable biomass characteristics, typically less enzymatic recalcitrance and better saccharification yield without sugar-yield penalty, will be important in sugarcane breeding. Economical and high-throughput techniques for profiling the major biomass components of this complex system will facilitate selection of clones with ideal lignocellulosic composition from large numbers of genotypes in breeding programs. We used a combined high-throughput profiling approach to evaluate the biomass composition of samples from a sugarcane germplasm collection. This employed near-infrared (NIR) spectroscopy for fiber characterization and high-performance liquid chromatography (HPLC) for determining the sugar content in juice. The results for 331 samples, from a diverse sugarcane population of 186 genotypes, derived from 143 parents of different genetic backgrounds, showed that high-quality NIR spectroscopic predictions were feasible for cellulose, hemicellulose, lignin, and extractives values in fiber, and sugars in juice were suitably analyzed by HPLC. The analysis of total biomass indicated that this NIR- and HPLC-based high-throughput method allowed a robust phenotypic assessment of a large number of samples for the key biomass traits in the sugarcane system, including total dry biomass, fiber, sugar content, and theoretical ethanol yields, and could potentially become the method of choice for sugarcane germplasm screening in breeding programs targeting the support of biofuel production.     

Occurrence of microorganisms of public health and spoilage significance in fruit juices sold in retail markets in Greece

Fruit juices are an important part of the modern diet in many countries. However, few data are available concerning the microbiological quality of the fruit juices sold in Greece. Using standard microbiological procedures, we conducted a bacteriological survey of commercially sold, pasteurized, shelf-stable fruit juices from retail markets. A total of 120 samples of fruit juices sold in various retail markets were examined for their bacteriological quality. The pH of the tested juices was 2.4–4.8. Bacteria were isolated from 51 samples (42.5%) and fungi from 78 samples (65%). Escherichia coli O157:H7 was detected in four of the analyzed samples (3.34%), and Staphylococcus aureus was detected in four different samples (3.34%). In 11 samples (9.1%), the total number of microorganisms detected was as high as 125 colony-forming units (CFU). Acidophilic microorganisms were isolated from 26 samples (21.7%) and Blastomyces was detected in 46 samples (38.3%). All samples were negative for Lactobacillus, Clostridium perfrigens, Salmonella spp., Bacillus cereus, total coliforms, E. coli, and Listeria monocytogenes.Many of the microorganisms detected may cause disease in humans; thus, a number of the tested samples did not meet the Greek guidelines for the microbiological quality of juices. Use of a Hazard Analysis Critical Control Point (HACCP) system should be generally introduced into the juice industry sector to improve the quality of fruit juices, as well as other manufactured foods.     

SENSORY EVALUATION OF VANILLA-DAIRY DESSERTS BY REPERTORY GRID METHOD AND FREE CHOICE PROFILE

“Natillas” are semisolid dairy desserts widely consumed in Spain, with notable differences existing between commercial brands in their composition and sensory and physical properties. The repertory grid method, in conjunction with the free choice profile (FCP), was used to provide data on how consumers perceived eight commercial “natillas” samples. The most frequent terms used were: vanilla flavor, sweetness, consistency and liquid texture as described by 77, 67, 57 and 53% of the consumers, respectively. A three‐dimensional solution was chosen. Dimension 1 accounted for 27.23% of variance and separated the samples largely by yellow‐color intensity and consistency. Dimension 2 (15.88%) was mainly related to the visual attributes of texture, creaminess and different notes of flavor. The third dimension (11.34%) was related to structural‐texture attributes, orange‐yellow color and acid and artificial flavors. The assessors plot showed two clusters. Analysis of each group data revealed differences in their perception of sample variation, mainly regarding texture and color.     

Effect of food deprivation on attractiveness of food sources, containing natural and artificial sugar and protein, to three African fruit flies: Ceratitis cosyra, Ceratitis fasciventris, and Ceratitis capitata

The effects of food deprivation, age, and mating status on the responses of three fruit fly species, Ceratitis cosyra (Walker), Ceratitits fasciventris (Bezzi), and Ceratitits capitata (Wiedemann) (Diptera: Tephritidae) to natural and artificial sugar and protein food sources were investigated. Natural food sources included guava [Psidium guajava L. (Myrtaceae)] juice (a common host fruit for all three fruit fly species) and bird faeces (farm chicken). Artificial food sources included molasses (obtained from a local sugar factory) and a locally produced protein bait (the International Centre of Insect Physiology and Ecology yeast). In all species studied, sugar deprivation of immature (1–2‐day‐old) male and female flies increased their response to food odours, although it did not change their preference for the type of odour (protein or sugar). Protein deprivation of mature (14–17‐day‐old) male and female flies also increased their response to food odours compared to protein‐fed flies. Protein‐deprived females were highly attracted to odours from protein sources in particular. Odours from natural food sources, guava juice, and chicken faeces, were more attractive to food‐deprived flies than were odours from artificial sugar and protein sources. Attraction to food odours increased significantly with increasing age for protein‐deprived females of all species. For males and females of all species, nutritional state was a more important factor than mating status in influencing responses of flies to food odours. Practical implications of these findings are discussed in terms of strategies for fruit fly control using food baits.