The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance
This study investigated the effects of inoculation method, water activity (aw), packaging method, and storage temperature and duration on the survival of Salmonella on almonds as well as their resistance to subsequent thermal treatments. Whole almond kernels were inoculated with a broth-based or agar-based growth Salmonella cocktail and conditioned to aw of 0.52, 0.43 or 0.27. Inoculated almonds with aw of 0.43 were treated with a previously validated treatment (4 h of dry heat at 73 °C) to determine the potential differences in heat resistance resulted from the two inoculation methods. The inoculation method did not significantly (P > 0.05) impact the thermal resistance of Salmonella. Inoculated almonds at aw of 0.52 and 0.27 were either vacuum packaged in moisture-impermeable mylar bags or non-vacuum packaged in moisture-permeable polyethylene bags before stored at 35, 22, 4, or -18 °C for up to 28 days. At selected storage intervals, almonds were measured for aw, analyzed for Salmonella population level, and subjected to dry heat treatment at 75 °C. Over the month-long storage of almonds, Salmonella populations remained almost unchanged (<0.2 log CFU/g) at 4 °C and -18 °C and declined slightly (<0.8 log CFU/g) at 22 °C and more substantially (1.6-2.0 log CFU/g) at 35 °C regardless of the inoculation method, packaging method, and almond aw. When stored at 35 °C, almonds with initial aw of 0.52 had significantly higher (P < 0.05) Salmonella reductions than those with initial aw of 0.27. Prior storage of almonds vacuum packaged in mylar bags at temperatures between -18 °C and 35 °C for 28 days affected their aw levels but did not significantly (P > 0.05) affect the subsequent thermal resistance of Salmonella at 75 °C regardless of almond aw and storage duration. Salmonella on almonds with higher aw was more sensitive to heat treatment than those with lower aw. To achieve >5 log CFU/g reductions of Salmonella, a dry heat treatment at 75 °C for 4 and 6 h was needed for almonds with initial aw of 0.52 and 0.27, respectively. When applying the dry heating technology for almond decontamination, the processing time needs to be determined based on initial aw of almonds regardless of storage condition or age of almonds within the current design frame. https://doi.org/10.1016/j.fm.2023.104269
Performance of the SAFER model in estimating peanut maturation
The most widespread method for obtaining Peanut Maturity Index (PMI), the Hull-Scrape, is time-consuming and highly subjective, which makes its application on a large scale difficult and does not represent the variability of the production area. Seeking more accurate PMI estimates, this research uses a combination of weather and spectral data. Therefore, this study aimed to evaluate the performance of the Simple Algorithm for Evapotranspiration Retrieving (SAFER) model to calculate evapotranspiration and estimate PMI, indicating the optimal timing for crop digging. The experiment was conducted in three commercial peanut fields (A, B, and C) in Georgia, USA, in the 2020 and 2021 growing seasons. Pods were collected on different dates and classified according to maturity using the Hull-Scrape method. Weather data and PlanetScope images were used to calculate actual evapotranspiration from the SAFER model, which was correlated with the PMI collected in situ and used to generate linear regression models. Maturity in Fields A and B showed a stronger correlation with evapotranspiration estimated by SAFER (0.757 and 0.796, respectively), which led to the development of a model using data from these two fields. This model presented a relative error of 13.16% and proved to be the most suitable for estimating peanut maturity by integrating different field conditions. The SAFER model proved to be promising for estimating PMI, as it reduces the subjectivity of the traditional method by eliminating the need for a person to identify the color of pod mesocarp. Additionally, the model does not require images from the given day PMI is estimated, allowing for the estimation even in regions highly affected by the presence of clouds and shadows. https://doi.org/10.1016/j.eja.2023.126844
Mild heat treatment achieved better inactivation of Salmonella and preservation of almond quality than ultraviolet light and chemical sanitizers
This study was conducted to compare the effects of ultraviolet light (UV), chemical sanitizers, and heat treatments on Salmonella inactivation and preservation of almond quality. Whole, skinless, and sliced almonds, representing different shape and surface topography, were inoculated with a Salmonella cocktail consisting of S. Montevideo, S. Newport, S. Typhimurium, S. Heidelberg, and S. Enteritidis. Inoculated almonds (50 g) were treated by UV (30 mW/cm2, 30 or 60 min), 75 °C heat (up to 150 min), and chemical sanitizers (3 % hydrogen peroxide (H2O2) and 1 % cetylpyridinium chloride (CPC), 30 or 60 min) alone or in combinations. Uninoculated almonds were similarly treated for analyzing color, visual appearance, and weight changes. In general, UV treatment alone was ineffective in inactivating Salmonella; the 30- and 60-min UV treatments reduced Salmonella by 1.3 (± 0.1) and 1.7 (± 0.1), 2.7 (± 0.2) and 3.3 (± 0.1), and 1.3 (± 0.1) and 1.7 (± 0.1) log CFU/g on whole, skinless, and sliced almonds, respectively. Prior wetting of almonds with water and chemical solutions in a few cases significantly (P < 0.05) increased the UV inactivation of Salmonella. The most pronounced Salmonella killing effect achieved by the combined treatments were: 1-min H2O2 dipping followed by 60-min UV treatment for whole (3.0 logs) and skinless almonds (3.8 logs) and 1-min CPC dipping followed by 60-min UV treatment for sliced almonds (3.0 logs). However, none of those achieved >4 log reductions of Salmonella as required by FDA. The 30-min UV treatment produced discolored but overall acceptable almonds, whereas the 60-min UV treatment led to deteriorated almonds including a dark color, oil extraction, and shrunk kernel size. Prior wetting reduced the sample weight loss but caused local burning and kernel cracking. A sequential approach of a 60-min 75 °C heat treatment and two 30-min wet UV treatments successfully reduced Salmonella by >4 logs, but more severe kernel cracking occurred. In contrast, a single heat treatment of vacuum packaged whole almonds at 75 °C for 150 min was capable of achieving >5 log reductions of Salmonella while preserving almond color and visual qualities and minimizing weight loss. These results clearly demonstrated that the heat treatment was a much better processing technology than UV and sanitizers for raw almond pasteurization. https://doi.org/10.1016/j.ijfoodmicro.2023.110253
Multigene Phylogeny and Pathogenicity Trials Revealed Alternaria alternata as the Causal Agent of Black Spot Disease and Seedling Wilt of Pecan (Carya illinoinensis) in South Africa
The pecan (Carya illinoinensis) industry in South Africa is growing rapidly, and it is becoming increasingly crucial to understand the risks posed to pecans by fungal pathogens. Black spots on leaves, shoots, and nuts in shucks caused by Alternaria species have been observed since 2014 in the Hartswater region of the Northern Cape Province of South Africa. Species of Alternaria include some of the most ubiquitous plant pathogens on earth. The aim of this study was to use molecular techniques to identify the causative agents of Alternaria black spot and seedling wilt isolated from major South African pecan-production areas. Symptomatic and non-symptomatic pecan plant organs (leaves, shoots, and nuts-in-shucks) were collected from pecan orchards, representing the six major production regions in South Africa. Thirty Alternaria isolates were retrieved from the sampled tissues using Potato Dextrose Agar (PDA) culture media and molecular identification was conducted. The phylogeny of multi-locus DNA sequences of Gapdh, Rpb2, Tef1, and Alt a 1 genes revealed that the isolates were all members of Alternaria alternata sensu stricto, forming part of the Alternaria alternata species complex. The virulence of six A. alternata isolates were tested on detached nuts of Wichita and Ukulinga cultivars, respectively, as well as detached leaves of Wichita. The A. alternata isolates were also evaluated for their ability to cause seedling wilt in Wichita. The results differed significantly between wounded and unwounded nuts of both cultivars, but not between the cultivars. Similarly, the disease lesions on the wounded detached leaves were significantly different in size from the unwounded leaves. The seedling tests confirmed that A. alternata is pathogenic and that A. alternata causes black spot disease and seedling wilt of pecans. This study is one of the first documentations of Alternaria black spot disease of pecan trees and its widespread occurrence in South Africa. https://doi.org/10.3390/pathogens12050672
Performance of two egg parasitoids of brown marmorated stink bug before and after cold storage
Introduction: The genus Trissolcus includes a number of egg parasitoids that are known to contribute to the control of Halyomorpha halys. The number of progenies, particularly females, is important for the efficient mass rearing of species used in augmentative biological control programs. Cold storage is an important technique for extending the shelf life of natural enemies used in such programs. Methods: We assessed how fecundity, sex ratio, lifespan, and the number of hosts parasitized within 24 h were affected by host density for T. japonicus and T. cultratus when offered fresh H. halys eggs and how these parameters were affected if adult parasitoids were first placed in cold storage (11°C in the dark) for 19 weeks before being used for propagation. Results: The fecundity were 110.2 and 84.2 offspring emerged at 25°C, for parasitoids not placed in cold storage; among the offspring that emerged, 82.6% and 85.6% were female for T. japonicus and T. cultratus, respectively. If first placed in cold storage, T. japonicus and T. cultratus produced 35.1 and 24.6 offspring per female, respectively, although cold storage significantly extended the shelf life. The survival rates of parasitoids that were placed in cold storage were 90.3% and 81.3% for females, and 3.2% and 0.9% for males of T. japonicus and T. cultratus, respectively. The number of hosts parasitized within 24 h was not shown to be density dependent, but it was significantly lower after cold storage. https://doi.org/10.3389/fphys.2023.1102216
Porous Graphitic phase carbon nitride/graphene oxide hydrogel microspheres for efficient and recyclable degradation of aflatoxin B1 in peanut oil
Removal of aflatoxin is an urgent issue in agricultural products. A porous graphitic carbon nitride/graphene oxide hydrogel microsphere (CN/GO/SA) was synthesized and used to degrade AFB1 in peanut oil. CN/GO/SA was characterized by scanning electron micrograph (SEM), X-ray diffraction (XRD) and FT-IR. The introduction of GO significantly improved the adsorption capacity and visible light activity of photocatalysts. About 98.4% AFB1 in peanut oil was removed by 20% CN/GO/SA under visible light for 120 min. ‧O2– and h+ were the main active species during photoreaction, and five degradation products were identified by UPLC-Q-Orbitrap MS analysis. At the same time, the quality of treated peanut oil was still acceptable. More importantly, CN/GO/SA showed excellent cycle stability, and the degradation rate of AFB1 in peanut oil remained above 95% after five-time recycling. This work provides a practical way for developing efficient and sustainable photocatalysts to degrade mycotoxins in edible oil. https://doi.org/10.1016/j.foodchem.2023.135964
Dynamics of Micronutrient Uptake and Removal by Three Modern Runner Peanut Cultivars
Micronutrient fertilization is usually neglected by producers, especially for peanut, a crop that is frequently grown in crop rotation systems due to its low perceived nutrient requirements. New peanut cultivars are able to achieve high yields when grown under suitable conditions. However, fertilization recommendation tables are dated and do not consider the need for micronutrients. To support improvements in these recommendations, this study quantified the micronutrient demand (B, Cu, Fe, Mn, and Zn) of three runner peanut cultivars (IAC Runner 886, IAC 505, and IAC OL3) during the biological cycle and the transport of these micronutrients to pods and kernels. The experiment was carried out in a randomized complete block with a split-plot design and nine replications. The whole plots consisted of the three peanut cultivars, and the subplots comprised nine plant samplings (at 14, 28, 42, 56, 70, 84, 105, 126, and 147 days after emergence (DAE)). These modern peanut cultivars exhibited high uptake and accumulation of Fe, but the proportion of Fe removed by pods and kernels was lowest among all analyzed micronutrients. The second-most-accumulated micronutrient was Mn. The maximum requirement for micronutrients of peanut occurred around 84 DAE, and IAC 505 had the highest micronutrient uptake and accumulation among the cultivars (especially at later stages), followed by IAC OL3 and IAC Runner 886. Our results provide new insights into micronutrient requirements for peanut and demonstrate the need for new fertilizer recommendation programs for peanut cultivation. https://doi.org/10.3390/crops3020010
In-silico identification and characterization of O-methyltransferase gene family in peanut (Arachis hypogaea L.) reveals their putative roles in development and stress tolerance
Cultivated peanut (Arachis hypogaea) is a leading protein and oil-providing crop and food source in many countries. At the same time, it is affected by a number of biotic and abiotic stresses. O-methyltransferases (OMTs) play important roles in secondary metabolism, biotic and abiotic stress tolerance. However, the OMT genes have not been comprehensively analyzed in peanut. In this study, we performed a genome-wide investigation of A. hypogaea OMT genes (AhOMTs). Gene structure, motifs distribution, phylogenetic history, genome collinearity and duplication of AhOMTs were studied in detail. Promoter cis-elements, protein-protein interactions, and micro-RNAs targeting AhOMTs were also predicted. We also comprehensively studied their expression in different tissues and under different stresses. We identified 116 OMT genes in the genome of cultivated peanut. Phylogenetically, AhOMTs were divided into three groups. Tandem and segmental duplication events played a role in the evolution of AhOMTs, and purifying selection pressure drove the duplication process. AhOMT promoters were enriched in several key cis-elements involved in growth and development, hormones, light, and defense-related activities. Micro-RNAs from 12 different families targeted 35 AhOMTs. GO enrichment analysis indicated that AhOMTs are highly enriched in transferase and catalytic activities, cellular metabolic and biosynthesis processes. Transcriptome datasets revealed that AhOMTs possessed varying expression levels in different tissues and under hormones, water, and temperature stress. Expression profiling based on qRT-PCR results also supported the transcriptome results. This study provides the theoretical basis for further work on the biological roles of AhOMT genes for developmental and stress responses. https://doi.org/10.3389/fpls.2023.1145624
Nut factors associated with navel orangeworm, Amyelois transitella (Lepidoptera: Pyralidae) damage to pistachio (Pistacia vera) in California (2007-2017) and implication for control
Amyelois transitella is the primary pest of pistachios in California. The first A. transitella outbreak of the twenty-first century occurred in 2007 and a total of five outbreaks occurred between 2007 and 2017 (total insect damage >1%). This study used processor information to identify the nut factors associated with the outbreaks. Processor grade sheets were used to explore the relationship between the variables time of harvest, percent nut split, percent nut dark staining, percent nut shell damage, and percent adhering hull for Low Damage (82,537 loads) and High Damage years, (92,307 loads). Total insect damage (±SD) for the Low Damage years averaged 0.005 ± 0.01 and in High Damage years was three times higher, 0.015 ± 0.02. In Low Damage years the strongest correlation was between total insect damage and two variables, percent adhering hull and dark stain (0.25, 0.23) while in High Damage years the correlation between total insect damage and percent dark stain was the highest (0.32) followed by percent adhering hull (0.19). The linkage of these nut factors to insect damage suggests that outbreak prevention depends on early identification of premature hull split/breakdown in addition to the traditional emphasis on treating the standing population of A. transitella. https://doi.org/10.1093/jee/toad051
The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredients
Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 × 10-4 to 6.9 × 10-3 μg·mL-1 for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 μL of extract to each 100 g of bread dough. The quantified eucalyptol and d-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles. https://doi.org/10.1016/j.foodchem.2023.135845