Search for the neutral Higgs bosons of the minimal supersymmetric standard model in pp collisions at root s=7 TeV with the ATLAS detector

A search for neutral Higgs bosons of the Minimal Supersymmetric Standard Model (MSSM) is reported. The analysis is based on a sample of proton-proton collisions at a centre-of-mass energy of 7TeV recorded with the ATLAS detector at the Large Hadron Collider. The data were recorded in 2011 and correspond to an integrated luminosity of 4.7 fb-1 to 4.8 fb-1. Higgs boson decays into oppositely-charged muon or τ lepton pairs are considered for final states requiring either the presence or absence of b-jets. No statistically significant excess over the expected background is observed and exclusion limits at the 95% confidence level are derived. The exclusion limits are for the production cross-section of a generic neutral Higgs boson, φ, as a function of the Higgs boson mass and for h/A/H production in the MSSM as a function of the parameters mA and tan β in the mhmax scenario for mA in the range of 90GeV to 500 GeV. Copyright CERN

Effect of high CO2 and controlled atmosphere concentrations on the ascorbic acid, dehydroascorbic acid and total vitamin C content of berry fruits

Symposium on Postharvest Physiology of Fruits, at the XXIVth International Horticultural Congress -- AUG 21-27, 1994 -- KYOTO, JAPANWOS: 000071638100009Strawberries and blackberries were stored under High CO2 (0-30%) and and/or in low O-2 (1-3%) concentrations. Fruits were analysed for their AA, DHA and total vitamin C content. Vitamin C was analysed with fluorimetric method, according to AOAC (1975) which is accepted to be a very sensitive method modified by Agar (1991). High CO2 concentrations have caused a rapid degradation of AA to DHA at the first step and in the second step DHA was degraded to another compound which can be possibly 2-3. Diketogulonic acid. Vitamin C degradation was found lower in low O-2 treatments.Sci Council Japan, Japanese Soc Hort Sci, Int Soc Hort Sc

Nutritional quality changes of fresh-cut tomato during shelf life

Effects of dip treatments on nutritional quality preservation during the shelf life of fresh-cut tomato (Licopersicum esculentum Mill.) cv. Eufrates were investigated. Fresh-cut tomatoes were dipped in solutions of 2% ascorbic acid, citric acid, and calcium lactate for 2 min, then stored at 4°C for 20 days. Color (L*, a*, and b*), firmness, °Brix, phenolics, ascorbic acid content, antioxidant activity (DPPH), and sugars were measured during storage. Pathogen development was monitored, and a sensory evaluation was performed. Ascorbic acid was better in maintaining firmness. No treatments significantly affected °Brix, color, or sugars. Ascorbic acid maintained a higher antioxidant capacity, phenolics, and ascorbic acid content, and was better at reducing bacterial growth, while citric acid treatment was better at prevention of yeast and molds proliferation. Fresh-cut tomatoes showed good quality after 10 days of shelf life, except for flavor with the calcium lactate treatment. Ascorbic acid treatment better preserved the general and nutritional quality parameters. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht