Palynological evidence for environmental and climatic change in the lower Guadiana valley, Portugal, during the last 13 000 years

Pollen analysis of a 48 m AMS radiocarbon-dated sediment sequence from the Guadiana estuary provides the first record of Lateglacial and Holocene vegetation history in the Algarve province of Portugal. This paper focuses on the record of terrestrial pollen taxa, which document a series of forest expansions and declines during the period 13 000 cal. BP to 1600 cal. BP and provide insights into climate evolution in southwestern Iberia. The main vegetation phases identified in the Guadiana valley are (1) Lateglacial interstadial (Allerød) forest with Quercus and Pinus under a temperate, moist, continental climate; (2) a Younger Dryas forest decline (Quercus) and expansion of pinewoods, xeric scrub and open ground habitats (with Juniperus, Artemisia, Ephedra distachya type, Centaurea scabiosa type) under arid and cold conditions; (3) an early Holocene forest/scrub/open-ground vegetation mosaic developing under a warm, dry and continental climate; (4) a maximum of Quercus forest and thermomediterranean evergreen taxa (Olea, Phillyrea, Pistacia) reflecting a warm, moist oceanic climate between c. 9000 cal. BP and c. 5000 cal. BP; and (5) the expansion of shrublands with Cistaceae and Ericaceae under a drier climatic regime and increasing anthropogenic activity since c. 5000 cal. BP. Holocene episodes of maximum climatic aridity are identified in the record of xerophytic taxa (Juniperus, Artemisia, Ephedra distachya type) centred around 10 200 cal. BP, 7800 cal. BP, 4800 cal. BP, 3100 cal. BP and 1700 cal. BP. Regional comparisons suggest a correlation of arid phases across southern Iberia and northwest Africa, which can be related to abrupt North Atlantic coolings (Bond events).Research Council studentship for WJF (NERC/S/A/2001/06109), with the support of Trinity College and the Department of Geography, University of Cambridg

Antimicrobial And Aromatic Edible Coating On Fresh-cut Pineapple Preservation [revestimento Comestível Antimicrobiano E Aromático Na Conservação De Abacaxi Minimamente Processado]

The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint essential oil-containing coatings lessened psychrotrophic bacteria counts throughout storage. Counts of thermotolerant coliforms were not higher than 3.0MPN·g-1 in all treatments, whereas no Salmonella sp. was detected during the 6-day storage. Mint essential oil provided a strong flavor to the fruit, as shown by sensory evaluations.44611191125Abadias, M., Evaluation of alternative sanitizers to chlorine disinfection for reducing food borne pathogens in fresh-cut apple (2010) Postharvest Biology and Technology, 59 (3), pp. 289-297. , http://www.sciencedirect.com/science/article/pii/S092552141000222X, Accessed: mar 2013. doi: 10.1016/j.postharvbio.2010.09.014Averbeck, M., Schieberle, P., Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate (2011) European Food Research and Technology, 232 (1), pp. 129-142. , http://link.springer.com/article/10.1007/s00217-010-1366-8, Accessed: mar 2013. doi: 10.1007/s00217-010-1366-8Brasil, I.M., Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya (2012) LWT Food Science and Technology, 47 (1), pp. 39-45. , http://www.sciencedirect.com/science/article/pii/S0023643812000072, Accessed: mar 2013. doi: 10.1016/j. lwt.2012.01.005Brasil, (2001) Resolução RDC N.12, De 02 De Janeiro De 2001 - Regulamento Técnico Sobre Os Padrões Microbiológicos Para Alimentos, pp. 45-53. , Diário Official [da] República Federativa do Brasil, Brasília, DF, BrazilChitarra, M.I.F., Alterações bioquímicas do tecido vegetal com o processamento mínimo (1999) SEMINÁRIO SOBRE HORTALIÇAS MINIMAMENTE PROCESSADAS, 1999, p. 9. , Piracicaba, SP. Anais. Piracicaba: ESALQ-USP(2009) Methods For Dilution Antimicrobial Susceptibility Tests For Bacteria That Grow Aerobically, , CLINICAL AND LABORATORY STANDARDS INSTITUTE, Approved standard. 8.ed. Wayne, PA, CLSI, Document M7-A8Downes, F.P., Ito, K., Compendium of methods for the microbiological examination of foods (2001) Washington: American Public Health Association (APHA), p. 676Elgayyar, M., Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms (2001) Journal of Food Protection, 64 (7), pp. 1019-1024Ernandes, E.M.P.G., Garcia-Cruz, C.H., Atividade antimicrobiana de diversos óleos essenciais em microrganismos isolados do meio ambiente (2007) Boletim CEPPA, 25 (2), pp. 193-206Karagözlü, N., Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane (2011) Food Control, 22 (12), pp. 1851-1855. , http://www.sciencedirect.com/science/article/pii/S0956713511001733, Accessed: mar 2013. doi: 10.1016/j.foodcont.2011.04.025Mantilla, N., Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple (Ananas comosus) (2013) LWT Food Science and Technology, 51 (1), pp. 37-43. , http://www.sciencedirect.com/science/article/pii/S0924224409001769, Accessed: mar 2013. doi: 10.1016/j.lwt.2012.10.010Marrero, A., Kader, A.A., Factors affecting the post-cutting life and quality of minimally processed pineapple (2001) Acta Horticulturae, 553, pp. 705-706Moreira, M.R., Inhibitory parameters of essential oils to reduce a foodborne pathogen (2005) LWT Food Science and Technology, 38 (5), pp. 565-570. , http://www.sciencedirect.com/science/article/pii/S0023643804001938, Accessed: mar 2013. doi: 10.1016/j.lwt.2004.07.012Oms-Oliu, G., Using polysaccharide-based edible coatings to enhance quality and antioxidant properties of fresh-cut melon (2008) LWT Food Science and Technology, 41 (10), pp. 1862-1870. , http://www.sciencedirect.com/science/article/pii/S0023643808000236, Accessed: mar 2013. doi: 10.1016/j.lwt.2008.01.007Prado, M.E.T., Armazenamento de abacaxi 'Smooth Cayenne' minimamente processado sob refrigeração e atmosfera modifi cada (2003) Revista Brasileira De Fruticultura, 25, pp. 67-70Raybaudi-Massilia, R.M., Control of pathogenic and spoilage microorganisms in fresh-cut fruits and fruit juices by traditional and alternative natural antimicrobials (2009) Comprehensive Reviews In Food Science and Food Safety, 8 (3), pp. 157-180. , http://onlinelibrary.wiley.com/doi/10.1111/j.1541-4337.2009.00076.x/full, Accessed: mar 2013. doi: 10.1111/j.1541-4337.2009.00076.xRojas-Grau, M.A., Edible coatings to incorporate active ingredients to fresh-cut fruits: A review (2009) Trends In Food Science and Technology, 20 (10), pp. 438-447. , http://www.sciencedirect.com/science/article/pii/S0924224409001769, Accessed: mar 2013. doi: 10.1016/j. tifs.2009.05.002Rosa, N.C., Elaboração de geléia de abacaxi com hortelã zero açúcar: Processamento, parâmetros físico-químicos e análise sensorial. 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Microstructural Signatures of Bronze Archaeological Artifacts from the Southwestern Iberian Peninsula

This study concerns the elemental and microstructural characterization of proto-historic bronze rings from the southwestern Iberian Peninsula. Micro-EDXRF analyses demonstrate that the artifacts are binary bronze alloys (8–13% Sn) with arsenic and lead as the major impurities. Optical microscopy and SEM-EDS allowed the identification of common inclusions (e.g. copper sulphides) and alteration processes (redeposited copper, intergranular and intragranular corrosion). Microstructures consisting of fine dendrites, coarse and/or equiaxial grains were also identified, as well as the presence of (+) eutectoid, deformed inclusions, twinned grains and/or slip bands. The combination of these characteristics allowed establishing the metallurgical procedures (casting, forging and annealing) used in the production of the bronze rings. The identification of different thermomechanical operational sequences indicates that the metallurgical knowledge was well established in the southwestern Iberian Peninsula during those ancient times.</jats:p