Magnetoresistance in Thin Permalloy Film (10nm-thick and 30-200nm-wide) Nanocontacts Fabricated by e-Beam Lithography

In this paper we show spin dependent transport experiments in nanoconstrictions ranging from 30 to 200nm. These nanoconstrictions were fabricated combining electron beam lithography and thin film deposition techniques. Two types of geometries have been fabricated and investigated. We compare the experimental results with the theoretical estimation of the electrical resistance. Finally we show that the magnetoresistance for the different geometries does not scale with the resistance of the structure and obtain drops in voltage of 20mV at 20Oe.Comment: 15 pages, 4 figures. Accepted by AP

Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments,” LWT—Food

Abstract Changes in fruit quality, decay, phenolic and anthocyanin content, and antioxidant capacity of strawberries (Fragaria  ananassa Duch. cv. Allstar) stored under air and high oxygen atmospheres at 5 1C were investigated. Freshly harvested strawberries were placed in jars and ventilated continuously with air or with 40, 60, 80, or 100 kPa O 2 at 5 1C for up to 14 days. Samples were taken initially, and after 3, 7, 10 and 14 days of storage. While fruit quality parameters such as titratable acidity, total soluble solids and surface color were only slightly affected by differing levels of O 2 , the higher oxygen concentration treatments significantly reduced decay. Oxygen concentrations higher than 60 kPa also promoted increases in ORAC values, total phenolics and total anthocyanins as well as individual phenolic compounds analysed by HPLC during the initial 7 days of storage. However, this effect diminished with prolonged storage. No significant differences in ORAC values, total phenolics, total anthocyanins, or the individual phenolic compounds were observed among the high O 2 and air-stored fruits after 14 days of storage. These results indicate that high oxygen treatments exert the most effects on fruit quality and antioxidant capacity of strawberry fruit in the first 7 days of storage

Effects of Pure Oxygen on the Rate of Skin Browning and Energy Status in Longan Fruit

Postharvest pericarp browning is one of the main problems resulting in reduced shelf life of longan fruit. Experiments were conducted to examine the changes in concentrations of adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP), energy charge levels and activities of polyphenol oxidase (PPO) and peroxidase (POD) in relation to pericarp browning of longan fruit. Fruit kept for 6 days in pure oxygen atmosphere at 28 C showed lower browning indices and higher ATP concentrations but lower AMP concentrations and higher respiratory rates, compared to those kept in air. While energy charge decreased during storage, the decrease was delayed markedly by exposure to pure oxygen. There was a lower energy charge in the browned fruit, which was associated with rapid increase in malondialdehyde concentration. Enhanced respiration of longan fruit exposed to pure oxygen can result in the production of ATP. However, fruit exposed to pure oxygen exhibited higher activities of PPO and POD, which was not associated with reduced skin browning inhibition. These results supported the hypothesis that skin browning of postharvest longan fruit may be a consequence of membrane injury caused by the lack of maintenance energy

Effect of cultural system and storage temperature on antioxidant capacity and phenolic compounds in strawberries.

a b s t r a c t The effects of cultural systems and storage temperatures on antioxidant enzyme activities and nonenzyme antioxidant components in two cultivars ('Earliglow' and 'Allstar') of strawberries were investigated. Fruit samples were hand-harvested from organic and conventional farms in Maryland, USA, and were stored at 10, 5 and 0°C. The results from this study showed that strawberries grown from organic culture exhibited generally higher activities in antioxidant enzymes. Moreover, the organic culture also produced fruits with higher level of antioxidant contents. Strawberries stored at higher temperature (10°C) had higher activities of antioxidant enzymes and antioxidant capacities than those stored at lower temperatures (0 or 5°C), in both organic and conventional cultural systems. In conclusion, strawberries produced from organic culture contained significantly higher antioxidant capacities and flavonoid contents than those produced from conventional culture, and even though low storage temperatures retarded decay, they also reduced the increase in antioxidant activities. Published by Elsevier Ltd

Effect of Ultrasonic Treatment Combined with Peracetic Acid Treatment Reduces Decay and Maintains Quality in Loquat Fruit

The effects of ultrasonic treatment (UT, 400 watts for 6 min) combined with peracetic acid (PA, 0.4% (W/W)) treatment on fruit decay, browning, and quality and physiological changes in loquat fruit stored at 20°C were investigated. The results showed that treatment with UT or PA alone significantly reduced both decay and browning index in loquat fruit compared with the control. The combined treatment was more effective in decreasing decay and browning index and maintaining higher quality parameters than UT or PA treatment alone. Loquat fruits treated with the combined treatment maintained higher activities of polyphenol oxidase (PPO) and peroxidase (POD) than those treated with other treatments. In addition, UT combined with PA treatment significantly reduced the increase of firmness and increased fruit extractable juice, total soluble solid (TSS), and ascorbic acid content in loquat fruit. Moreover, the contents of total phenolics and total flavonoids were enhanced by the combination of UT and PA treatment. The combination of UT and PA treatment could be a useful method to reduce decay and browning in loquat fruit stored at room temperature, which has potential for application in the loquat industry