Market increase efforts for tropical fruits have been previously limited by short shelf life. A modified atmosphere packaging (MAP) system for pineapple and mango was developed to increase shelf life of the fruits. Sample preparation consisted of hand-peeling, dicing, blanching, dipping in ascorbic acid and packaging. The treatments were: gas mixture (4% O 2 , 10% CO 2 and 86% N 2 ); vacuum packaging; 100% oxygen, and control. Microbial growth, texture, and color were significantly (P < 0.005) different between the gas and other treatments. The gas mixture treatment achieved the longest shelf life. The sensory analysis showed slight difference between fresh and MAP mango and no difference between fresh and MAP pineapple. MAP could be used as a technology to extend the shelf life of mango and pineapple.

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Low rates of acetylene reduction to ethylene in water samples from two dystrophic lakes indicate the presence of nitrogenase and in situ nitrogen fixation. Highest rates were found in anoxic water from the aphotic zone. Environmental conditions in these lakes suggest the agents of fixation were bacteria.

It might therefore be postulated that training as a GP registrar has an important impact on the development of perceived skills in palliative care.

Maintaining the quality of a fresh-cut fruit or vegetable product is a major concern and a priority in the development and in the production of fresh-cut produce products of the industry. The industry has been searching for alternative methods to protect fresh-cut produce from decay and to prolong shelf life. The objective of this research is to enhance the quality and the shelf life of fresh-cut pineapple by exposure to methyl jasmonate (MJ). The exposure of the diced pineapple to a MJ emulsion at a concentration of 10 -4 M for 5 min in a sealed container decreased microbiological growth by 3 logs after 12 days of storage at 7C, compared with the control pineapple. Methyl jasmonate as vapor or as dip did not affect the firmness or the color of the fruit. Methyl jasmonate may be a practical treatment to ensure the safety and the quality of fresh-cut pineapple and other fruits and vegetables.