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2 nonanone/ipomoea batatas
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Active package for wild strawberry fruit (Fragaria vesca L.).
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An antimicrobial active package has been developed to improve the safety and quality of wild strawberries, as well as extending their shelf life. The fruits were packed in equilibrium-modified atmosphere packaging (EMAP), and the effect on Botrytis cinerea growth and on the quality parameters of the
The Male Produced Aggregation Pheromone of a Strawberry Sap Beetle, Lobiopa insularis (Coleoptera: Nitidulidae).
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The nitidulid beetle Lobiopa insularis is an important pest of strawberry crops in the United States and Brazil. Both larvae and adults feed on ripe strawberries, causing 20-70% loss in production during serious infestations. Aiming at the development of efficient, clean, and highly specific pest
Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts
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The aroma-retention capacity of functional whey protein aggregates (WPA) was compared to that of native whey protein isolate (WPI) in aqueous solutions and in fat-free yogurts. The retention of aroma compounds, constituting a model strawberry aroma, was evaluated by calculating gas-matrix partition
Volatile compounds from Escherichia coli O157:H7 and their absorption by strawberry fruit.
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Volatile compounds emitted by cultures of two strains of the pathogenic bacterium Escherichia coliO157:H7 and a nonpathogenic strain of E. coli were trapped on Super-Q porous polymer and identified by GC-MS. The predominant compound produced by all three strains was indole with lesser amounts of
Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area.
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BACKGROUND
Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little
Control of postharvest Botrytis fruit rot of strawberry by volatile organic compounds of Candida intermedia.
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A study was conducted to identify volatile organic compounds or volatiles produced by Candida intermedia strain C410 using gas chromatography-mass spectrometry, and to determine efficacy of the volatiles of C. intermedia in suppression of conidial germination and mycelial growth of Botrytis cinerea
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