Efecto de la radiación UV-C y del agua caliente en el contenido de calcio y calidad poscosecha de manzanas

To increase the storage shelf life of "Red Delicious" and "Golden Delicious" apples they were treated with UV-C irradiation at doses of 0, 5 and 15 min irradiation at 1.435 x 10E-4 W/square cm and with hot water containing 4% CaCl2 at four levels (control, dipping at 25 deg C for 10 min, dipping at 38 deg C for 5 min and dipping in 54 deg C for 1 min) in a factorial design with 4 replicates. The results showed that UV-C irradiation and dipping of fruit in hot water increased the storage life and improved fruit quality factors in "Red Delicious" and "Golden Delicious" apples at the end of cold storage. Both UV-C and hot water treatments decreased pH and total soluble solids/titratable acids ratio and increased fruit titratable acids and firmness. UV-C and hot water treatment increased fruit Ca content during storage. The results showed that UV-C and hot water treatment can retard fruit ripening and maintain fruit quality in cold storage. These treatments can also increase Ca concentration of fruit flesh and thus increase the nutritional value of the apples.Con el fin de prolongar el periodo de vida útil durante la conservación frigorífica de manzanas "Red Delicious" y "Golden Delicious", éstas se trataron con radiación UV-C en tres dosis (0, 5 y 15 min de irradiación a 1,435 x 10E-4 W/cm cuadrado) y agua caliente con CaCl2 al 4% en cuatro niveles (control 0, inmersión a 25 grados C 10 min, 38 grados C 5 min ó 54 grados C 1 min), en un diseño factorial con 4 repeticiones por tratamiento. La irradiación con UV-C y la inmersión de los frutos en agua caliente permitió alargar el periodo de conservación y mejoró la calidad de manzanas "Red Delicious" y "Golden Delicious" tras el almacenamiento en frío. Ambos tratamientos aumentaron la acidez titulable y la firmeza de los frutos, también disminuyeron el pH y la relación sólidos solubles/acidez. El tratamiento con UV-C y agua caliente incrementó el contenido en calcio de los frutos durante el almacenamiento. Los resultados muestran que estos tratamientos pueden retrasar los procesos de maduración de los frutos y mantener su calidad durante el almacenamiento frigorífico, así como aumentar el contenido en Ca de la pulpa del fruto y por tanto incrementar su valor nutricional

Electric toothbrush application is a reliable and valid test for differentiating temporomandibular disorders pain patients from controls

<p>Abstract</p> <p>Background</p> <p>Current methods for identifying patients with pain hypersensitivity are sufficiently complex to limit their widespread application in clinical settings. We assessed the reliability and validity of a simple multi-modal vibrotactile stimulus, applied using an electric toothbrush, to evaluate its potential as a screening tool for central sensitization.</p> <p>Methods</p> <p>Fourteen female temporomandibular disorders (TMD) subjects with myofascial pain (RDC/TMD Ia or Ib) and arthralgia (RDC/TMD IIIa) were compared to 13 pain-free controls of matched age and gender. Vibrotactile stimulus was performed with an electric toothbrush, applied with 1 pound pressure for 30 seconds in four locations: over the lateral pole of the temporomandibular joint, masseter, temporalis, and mid-ventral surface of forearm. Pain intensity (0–10) was recorded following the stimulus at 0, 15, 30, and 60 seconds. Test-retest reliability was assessed with measurements from 8 participants, taken 2–12 hours apart. Case versus control differentiation involved comparison of area under the curve (AUC). A receiver operating characteristic (ROC) curve was used to determine cutoff AUC scores for maximum sensitivity and specificity for this multi-modal vibrotactile stimulus.</p> <p>Results</p> <p>Test-retest reliability resulted in an ICC of 0.87 for all 4 pooled sites. ROC-determined AUC cutoff scores resulted in a sensitivity of 57% and specificity of 92% for all 4 pooled sites.</p> <p>Conclusion</p> <p>The electric toothbrush stimulus had excellent test-retest reliability. Validity of the scores was demonstrated with modest sensitivity and good specificity for differentiating TMD pain patients from controls, which are acceptable properties for a screening test.</p

Identification of helicobacter pylori in the milk of sheep and goat using incubation and PCR methods in Mashhad suburb

Background: Helicobacter pylori (HP) is identified as the most common gastrointestinal (GI) infection agent in the world. According to some findings shepherd's Helicobacterial infection is due to their contacts to sheep. Considering the controversy, the transmission of HP from the milk of small ruminates to humans and the possibility of the Zenotic nature of the disease has not proven yet. Thus, recognition of the routes of transmission of bacterium to human is vital. Materials and Methods : Using random clustering, 100 samples (81 sheep and 19 goat's samples) were taken from 20 villages of Mashhad suburb during two years. A questionnaire regarding the health status of the shepherds and their family from the point of view GI discomfort was taken. All taken samples were incubated on two specific HP media, HPSPA (Helicobacter pylori Special Peptone Agar) and Columbia Agar including antibiotics. Following centrifugation, DNA extraction was carried out on all precipitated samples. The specific Urease C gene of HP was traced through polymerase-chain reaction (PCR). Results: Considering the negative results of both PCR and isolation tests, neither culture media nor PCR could prove the existence of HP gene or the Urease C gene for the specific HP in samples. Information showed that 20 of shepherds and 25 of their families and also 10 of both are complaining of GI discomfort, without any clear relation to HP. Conclusion: The results showed that two incubation procedures could not detect HPÂ or its gene, Urease C. Probably, the reason could be due to some multifactorial agents, essential for the determination of the strategy of prevention and health. Possibility of transmission of the agent from the small ruminants and milk to humans needs further investigation

Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life

The effect of UV-C treatments (0.32, 0.97, 2.56, 4.16 and 4.83 kJ.m(-2) at 254 nm) on the physical-chemical properties [colour, texture, total phenolic content (TPC), weight loss (WL)], and mesophylic counts of whole tomato, was evaluated during 15 days at 10 A degrees C. During storage, the Ctr samples acquired faster red colour than all UV-C samples (higher a* and lower A degrees h values). Comparing texture of Ctr and UV-C samples at 15(th) storage day, an increase of 9 and 8 % on firmness of treated samples at low UV-C intensities (0.32 and 0.97 kJ.m(-2), respectively) was observed. At the end of the storage, Ctr samples showed ca. 4 Log(10) of mesophylic load, and the samples treated at 0.97 and 4.83 kJ.m(-2) revealed the lowest microbial load (1.9 and 3.2 Log(10), respectively). These results indicate that UV-C radiation, at an appropriate dose, combined with low storage temperature (10 A degrees C) are an effective method to preserve the postharvest life of tomato, without adversely affecting quality parameters.info:eu-repo/semantics/publishedVersio