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L. Pérez Rodríguez - One of the best experts on this subject based on the ideXlab platform.
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Characterization, control and improvement of the Cold Treatment of Sherry wines
Food Control, 2004Co-Authors: J Gómez Benı́tez, V.m Palacios Macı́as, R. Veas López, M. J. Valcárcel Muñoz, L. Pérez RodríguezAbstract:Cold Treatment has been characterized on Sherry wines to adapt it to each type of wine and to improve its results. Rapid response conductivity measurements were used to control the process. Cold Treatment leads to more rapid tartrate stability than usually used, and Fino, Manzanilla and Oloroso wines are stabilized in only one day. Medium and Cream wines need at least three days, but some of these wines are hardly affected by the Treatment, as a result of their complex nature. Cold Treatment can be carried out simultaneously with the fining process in Fino and Manzanilla wines, attaining the tartrate stability in five days.
V. Hattingh - One of the best experts on this subject based on the ideXlab platform.
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Development of an improved postharvest Cold Treatment for Thaumatotibia leucotreta (Meyrick) (Lepidoptera: Tortricidae)
Postharvest Biology and Technology, 2017Co-Authors: Sean D. Moore, T. G. Grout, P. R. Stephen, Wayne Kirkman, S. Albertyn, C. N. Love, V. HattinghAbstract:Abstract Some of South Africa’s fresh produce export markets require postharvest Cold Treatment of fruit as a phytosanitary risk mitigation Treatment for Thaumatotibia leucotreta. Currently, the most widely used Treatment entails a 22-d exposure to sub-zero temperatures. This Treatment has been primarily based on studies conducted in the 1950s and 1960s. Given the age of the data and subsequent indications that a reduced duration Treatment may be effective, a new set of Cold Treatment efficacy data was generated in this study. The Treatments were tested at the probit 9 level, using fourth and fifth instar T. leucotreta , these instars having previously been shown to be the most Cold-tolerant. Three time-temperature combinations using sub-zero temperatures were initially evaluated: 20 d, 18 d and 16 d at average temperatures in the range of −0.16 °C to −0.44 °C; and thereafter a time-temperature combination using an above-zero temperature was evaluated: 19 d at an average temperature of 1.05 °C. All Treatments were shown to cause mortality at or in excess of the probit 9 level (99.9968% efficacy at the 95% confidence level). These results demonstrate the efficacy of the following potential postharvest Cold Treatments for T. leucotreta for phytosanitary Treatment purposes: 16 d at −0.2 °C, 18 d at −0.4 °C, 20 d at −0.4 °C and 19 d at 1.0 °C, which are recommended for conversion into the following Treatment protocols: 16 d at or below −0.1 °C, 18 d at or below −0.3 °C, 20 d at or below −0.3 °C and 19 d at or below 1.2 °C, commencing once all probe readings are at or below: −0.2 °C, −0.4 °C, −0.4 °C and 1.0 °C respectively. Relative to the Cold Treatments currently in use for T. leucotreta , the shorter duration and in some cases higher temperatures will be less costly and logistically easier to apply with reduced adverse effects in the form of fruit chilling injury and hence trade restriction.
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Partial Cold Treatment of Citrus Fruit for Export Risk Mitigation for Thaumatotibia leucotreta (Lepidoptera: Tortricidae) as Part of a Systems Approach.
Journal of economic entomology, 2016Co-Authors: Sean D. Moore, Wayne Kirkman, S. Albertyn, C. N. Love, Julie A. Coetzee, V. HattinghAbstract:Some of South Africa's citrus export markets require mandatory postharvest Cold Treatment of citrus fruit as a phytosanitary risk mitigation Treatment for Thaumatotibia leucotreta (Meyrick) (Lepidoptera: Tortricidae). An alternative to this may be partial Cold Treatment as one of the final steps in a systems approach to mitigate phytosanitary risk. Consequently, the efficacy of such partial Cold Treatments was evaluated. It was first determined that a 2°C Cold Treatment was significantly more effective against fourth and fifth instars (the most Cold-tolerant instars) than Treatments at 3°C and 4°C for a duration of 18 d. Secondly, it was determined that 2°C for 18 d and 1°C for 16 d were similarly effective, but both Treatments were significantly more effective than 1°C for 14 d. Mean mortality of fourth and fifth instars treated with 2°C for 18 d in seven replicates from four trials was 99.94%. Finally, it was determined that the inability of the majority of surviving larvae to develop to adulthood would further increase the efficacy of a 2°C for 18 d Treatment to 99.96%. Inclusion of reproductive nonviability of survivors increased mortality to 99.99%.
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Cold Treatment of Ceratitis capitata (Diptera: Tephritidae) in oranges using a larval endpoint.
Journal of economic entomology, 2011Co-Authors: T. G. Grout, P. R. Stephen, John Henry Daneel, V. HattinghAbstract:South Africa currently exports fresh citrus (Citrus spp.) fruit to Japan using an in-transit Cold Treatment protocol of 14 d or 12 d at temperatures 0 degrees C. Earlier South African research had shown that young (6-d-old) larvae were slightly more tolerant of Cold Treatment and that there were no significant differences between Cold tolerance of these larvae in different citrus types [oranges, Citrus sinensis (L.) Osbeck; grapefruits, Citrus paradisi Macfad.; lemons, Citrus limon (L.) Burm.f.; and mandarins). Due to their ready availability, 'Valencia' oranges were used in this study. When 62,492 larvae in total were treated in three replicates at a mean temperature of 1.5 degrees C for 16 d, there were three larval survivors. The trial was therefore repeated with oranges using a 16-d period at a mean temperature of 1.0 degrees C and a mean of 1.4 degrees C for the hourly maximum probe readings. Three replicates were again conducted and the resultant mean mortality in the control was 8.1% of 21,801 larvae, whereas the Cold Treatment mortality was 100% of 71,756 larvae. This Treatment at a mean temperature of 1 degree C exceeded the Japanese confidence level requirement and also exceeded the Probit-9 mortality level, but not at a confidence level of 95%. These data support the establishment of a Treatment protocol of 16 d at temperatures
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Cold Treatment of ceratitis capitata diptera tephritidae in oranges using a larval endpoint
Journal of Economic Entomology, 2011Co-Authors: T. G. Grout, P. R. Stephen, John Henry Daneel, V. HattinghAbstract:South Africa currently exports fresh citrus (Citrus spp.) fruit to Japan using an in-transit Cold Treatment protocol of 14 d or 12 d at temperatures 0 degrees C. Earlier South African research had shown that young (6-d-old) larvae were slightly more tolerant of Cold Treatment and that there were no significant differences between Cold tolerance of these larvae in different citrus types [oranges, Citrus sinensis (L.) Osbeck; grapefruits, Citrus paradisi Macfad.; lemons, Citrus limon (L.) Burm.f.; and mandarins). Due to their ready availability, 'Valencia' oranges were used in this study. When 62,492 larvae in total were treated in three replicates at a mean temperature of 1.5 degrees C for 16 d, there were three larval survivors. The trial was therefore repeated with oranges using a 16-d period at a mean temperature of 1.0 degrees C and a mean of 1.4 degrees C for the hourly maximum probe readings. Three replicates were again conducted and the resultant mean mortality in the control was 8.1% of 21,801 larvae, whereas the Cold Treatment mortality was 100% of 71,756 larvae. This Treatment at a mean temperature of 1 degree C exceeded the Japanese confidence level requirement and also exceeded the Probit-9 mortality level, but not at a confidence level of 95%. These data support the establishment of a Treatment protocol of 16 d at temperatures <1.4 degrees C, commencing once all fruit pulp probes reach a temperature of 1 degree C or lower.
Perez L Rodriguez - One of the best experts on this subject based on the ideXlab platform.
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comparison of electrodialysis and Cold Treatment on an industrial scale for tartrate stabilization of sherry wines
Journal of Food Engineering, 2003Co-Authors: Gomez J Benitez, V Palacios M Macias, Szekely P Gorostiaga, Veas R Lopez, Perez L RodriguezAbstract:Abstract Tartrate stabilization on an industrial scale of three sherry wines (“Fino”, “Medium” and “Cream”) has been carried out by means of Cold Treatment and electrodialysis with the objective of checking the efficacy of these techniques. This was determined by analysing the compounds involved in the Treatments and by conductivity techniques for rapid tartaric stability control (saturation temperature and minicontact test). It has been proven that both Cold Treatment and electrodialysis imparted tartaric stabilization to all the considered wines, with the latter requiring deionisation rates of 26% in Fino wine and less than 20% in Medium and Cream wines. It has been shown that the minicontact test is a valid method to control the efficacy of the Treatments, differentiating between stable and unstable wines.
J Gómez Benı́tez - One of the best experts on this subject based on the ideXlab platform.
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Characterization, control and improvement of the Cold Treatment of Sherry wines
Food Control, 2004Co-Authors: J Gómez Benı́tez, V.m Palacios Macı́as, R. Veas López, M. J. Valcárcel Muñoz, L. Pérez RodríguezAbstract:Cold Treatment has been characterized on Sherry wines to adapt it to each type of wine and to improve its results. Rapid response conductivity measurements were used to control the process. Cold Treatment leads to more rapid tartrate stability than usually used, and Fino, Manzanilla and Oloroso wines are stabilized in only one day. Medium and Cream wines need at least three days, but some of these wines are hardly affected by the Treatment, as a result of their complex nature. Cold Treatment can be carried out simultaneously with the fining process in Fino and Manzanilla wines, attaining the tartrate stability in five days.
Tadashi Matsunaga - One of the best experts on this subject based on the ideXlab platform.
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Synchronous culture of Magnetospirillum sp. AMB-1 by repeated Cold Treatment
FEMS Microbiology Letters, 1995Co-Authors: Sato Rika, Toko Miyagi, Shinji Kamiya, Toshifumi Sakaguchi, Richard H. Thornhill, Tadashi MatsunagaAbstract:We established a synchronous culture of Magnetospirillum sp. AMB-1 by repeated Cold Treatment at 5 °C. This is the first reported synchronous culture of a magnetic bacterium. Cold Treatment did not affect magnetic particle synthesis or cell morphology. Iron uptake was observed both before and during cell division. The amount of iron uptake was almost equivalent to that of magnetite formation. The proportion of magnetosensitive cells did not change during cell division.