6 research outputs found
Endurance training: Is it bad for you?
Endurance exercise training exerts many positive effects on health, including improved metabolism, reduction of cardiovascular risk, and reduced all-cause and cardiovascular mortality. Intense endurance exercise causes mild epithelial injury and inflammation in the airways, but does not appear to exert detrimental effects on respiratory health or bronchial reactivity in recreational/ non-elite athletes. Conversely, elite athletes of both summer and winter sports show increased susceptibility to development of asthma, possibly related to environmental exposures to allergens or poor conditioning of inspired air, so that a distinct phenotype of “sports asthma” has been proposed to characterise such athletes, who more often practise aquatic and winter sports. Overall, endurance training is good for health but may become deleterious when performed at high intensity or volume
Impact of Different Distribution Scenarios and Recommended Storage Conditions on Flavor Related Quality Attributes in Ripening Fresh Tomatoes
Tomato (<i>Solanum lycopersicum</i>) fruits
of three cultivars picked at different ripening stages were subjected
to conditions in the laboratory simulating both short and long distribution
chains as occurring in commercial practice and to recommended storage
conditions. At the end of the postharvest experiments, a flavor quality
profile of fruits was obtained by chemical determination of volatile
compounds, sugars, and organic acids, and physical measurement of
texture properties. In two of the three cultivars, the overall profile
and many of the individual quality attributes was significantly affected
by the distribution chain conditions, the effect being more pronounced
in tomatoes marketed at full ripeness than in those marketed at an
intermediate ripening stage. In these cultivars, tomatoes harvested
at the Breaker stage, subjected to long chain conditions and then
allowed to achieve full ripeness at room temperature, did not develop
the same overall profile observed on fruits fully ripened on the vine
and exposed to a simulated short chain. Fruits subjected to recommended
commercial storage conditions, cold stored above the chilling range
(10 or 13 °C) and at high relative humidity (95%), developed
a different profile when compared to fruit exposed to the simulated
long distribution chain (6 °C and 55–80% RH), suggesting
that these changes in temperature and relative humidity may remarkably
affect flavor formation in tomato fruits. Major drivers of profile
differentiation between tomatoes subjected to different postharvest
scenarios were the levels of some aroma compounds derived from aminoacids
(1-nitro-2-phenylethane, 2-isobutylthiazole, phenylacetaldehyde, 2-phenylethanol,
and 2- and 3-methylbutanal) and lipids ((<i>E</i>,<i>E</i>)- and (<i>E</i>,<i>Z</i>)-2,4-decadienal),
and, among nonvolatile flavor compounds, of organic acids (citric
and malic)
Impact of Different Distribution Scenarios and Recommended Storage Conditions on Flavor Related Quality Attributes in Ripening Fresh Tomatoes
Tomato (<i>Solanum lycopersicum</i>) fruits
of three cultivars picked at different ripening stages were subjected
to conditions in the laboratory simulating both short and long distribution
chains as occurring in commercial practice and to recommended storage
conditions. At the end of the postharvest experiments, a flavor quality
profile of fruits was obtained by chemical determination of volatile
compounds, sugars, and organic acids, and physical measurement of
texture properties. In two of the three cultivars, the overall profile
and many of the individual quality attributes was significantly affected
by the distribution chain conditions, the effect being more pronounced
in tomatoes marketed at full ripeness than in those marketed at an
intermediate ripening stage. In these cultivars, tomatoes harvested
at the Breaker stage, subjected to long chain conditions and then
allowed to achieve full ripeness at room temperature, did not develop
the same overall profile observed on fruits fully ripened on the vine
and exposed to a simulated short chain. Fruits subjected to recommended
commercial storage conditions, cold stored above the chilling range
(10 or 13 °C) and at high relative humidity (95%), developed
a different profile when compared to fruit exposed to the simulated
long distribution chain (6 °C and 55–80% RH), suggesting
that these changes in temperature and relative humidity may remarkably
affect flavor formation in tomato fruits. Major drivers of profile
differentiation between tomatoes subjected to different postharvest
scenarios were the levels of some aroma compounds derived from aminoacids
(1-nitro-2-phenylethane, 2-isobutylthiazole, phenylacetaldehyde, 2-phenylethanol,
and 2- and 3-methylbutanal) and lipids ((<i>E</i>,<i>E</i>)- and (<i>E</i>,<i>Z</i>)-2,4-decadienal),
and, among nonvolatile flavor compounds, of organic acids (citric
and malic)
Effects of different organic and conventional fertilisers on flavour related quality attributes of cv. Golden Delicious apples
Abstract
The effects of the application of different organic and conventional fertilisers on some flavour quality attributes (aroma volatiles, sugars and organic acids) of cv. Golden Delicious apples were investigated by an experimental field trial in two harvest years (2010 and 2012). Through a balanced randomised block design, five organic fertilisation treatments (three different fertilisers at the same nitrogen dose, increase and fractionation of dose for one of the fertiliser) were compared to each other, to a conventional treatment based on a mineral fertiliser and to a non-fertilised control.
Fertilisation treatments significantly affected the level in fruits of several flavour related compounds, such as some aroma volatiles, sugars and organic acids, but few of these responses were consistent across the two harvest years and of remarkable size. Even when treatments gave place to marked differences in the soil mineral nitrogen level, this reflected in a limited impact on flavour related compounds in the fruit, the strongest effect being a 45% change in C6-aldehydes level. The different organic fertilisation treatments weakly affected the considered fruit quality attributes. Significant differences were observed for several sensory attributes between apples coming from different fertilisation treatments and characterised by a quite similar chemical profile
Impact of Different Distribution Scenarios and Recommended Storage Conditions on Flavor Related Quality Attributes in Ripening Fresh Tomatoes
Tomato (<i>Solanum lycopersicum</i>) fruits
of three cultivars picked at different ripening stages were subjected
to conditions in the laboratory simulating both short and long distribution
chains as occurring in commercial practice and to recommended storage
conditions. At the end of the postharvest experiments, a flavor quality
profile of fruits was obtained by chemical determination of volatile
compounds, sugars, and organic acids, and physical measurement of
texture properties. In two of the three cultivars, the overall profile
and many of the individual quality attributes was significantly affected
by the distribution chain conditions, the effect being more pronounced
in tomatoes marketed at full ripeness than in those marketed at an
intermediate ripening stage. In these cultivars, tomatoes harvested
at the Breaker stage, subjected to long chain conditions and then
allowed to achieve full ripeness at room temperature, did not develop
the same overall profile observed on fruits fully ripened on the vine
and exposed to a simulated short chain. Fruits subjected to recommended
commercial storage conditions, cold stored above the chilling range
(10 or 13 °C) and at high relative humidity (95%), developed
a different profile when compared to fruit exposed to the simulated
long distribution chain (6 °C and 55–80% RH), suggesting
that these changes in temperature and relative humidity may remarkably
affect flavor formation in tomato fruits. Major drivers of profile
differentiation between tomatoes subjected to different postharvest
scenarios were the levels of some aroma compounds derived from aminoacids
(1-nitro-2-phenylethane, 2-isobutylthiazole, phenylacetaldehyde, 2-phenylethanol,
and 2- and 3-methylbutanal) and lipids ((<i>E</i>,<i>E</i>)- and (<i>E</i>,<i>Z</i>)-2,4-decadienal),
and, among nonvolatile flavor compounds, of organic acids (citric
and malic)