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End date: 2024 × Start date: 2020 × DDC: 640 × Type: article × Publisher: Amsterdam [u.a.] : Elsevier Science × WGL Institute: ATB ×

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    Thinning efficacy of metamitron on young 'RoHo 3615' (Evelina®) apple
    (Amsterdam [u.a.] : Elsevier Science, 2020) Penzel, Martin; Kröling, Christian
    To achieve a high quantity of premium class fruit, chemical thinning is an important component of crop load management in apples. For this purpose, the triazine-type photosynthetic inhibitor metamitron was registered for fruit thinning in Germany. Frequent studies demonstrated consistent thinning effects of metamitron on trees of different apple and pear cultivars. In the present study, the efficacy of metamitron applied at a low concentration (165 g ha−1) was investigated in 2016 and 2017 on young 'RoHo3615' apple trees, planted in 2014. The highest fruit set reduction was achieved when metamitron was applied twice. Single application, in contrast, led to variable results and pointed out the strong dependence of the thinning efficacy of metamitron on favourable weather conditions. Adding citric acid or the growth regulator prohexadione-Ca in combination with ammonium sulphate did not affect the thinning efficacy of metamitron. The fruit quality was high in any treatment and no effects of thinning treatment on fruit colouration or percentage of skin russeting were observed. Consequently, metamitron is an effective fruit thinning agent for young apple trees, which can be additionally used in combination with the mentioned substances, while maintaining a high fruit quality
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    Cold atmospheric pressure plasma and low energy electron beam as alternative nonthermal decontamination technologies for dry food surfaces: A review
    (Amsterdam [u.a.] : Elsevier Science, 2018) Hertwig, Christian; Meneses, Nicolas; Mathys, Alexander
    Background: Dry food products are often highly contaminated, and dry stress-resistant microorganisms, such as certain types of Salmonella and bacterial spores, can be still viable and multiply if the product is incorporated into high moisture food products or rehydrated. Traditional technologies for the decontamination of these products have certain limitations and drawbacks, such as alterations of product quality, environmental impacts, carcinogenic potential and/or lower consumer acceptance. Cold atmospheric pressure plasma (CAPP) and low energy electron beam (LEEB) are two promising innovative technologies for microbial inactivation on dry food surfaces, which have shown potential to solve these certain limitations. Scope and approach: This review critically summarizes recent studies on the decontamination of dry food surfaces by CAPP and LEEB. Furthermore, proposed inactivation mechanisms, product-process interactions, current limitations and upscaling potential, as well as future trends and research needs for both emerging technologies, are discussed. Key findings and conclusions: CAPP and LEEB are nonthermal technologies with a high potential for the gentle decontamination of dry food surfaces. Both technologies have similarities in their inactivation mechanisms. Due to the limited penetration depth of both technologies, product-process interactions can be minimized by maintaining product quality. A first demonstrator with Technology Readiness Level (TRL) 7 for LEEB has already been introduced into the food industry for the decontamination of herbs and spices. Compared with LEEB, CAPP is at the advanced development stage with TRL 5, for which further work is essential to design systems that are scalable to industrial requirements. © 2018 The Authors