This article presents the results of a research project that investigated the extent to which the use of the historical episode of the Millikan-Ehrenhaft dispute over the existence of the elementary electric charge can improve students' conceptions of specific aspects of the Nature of Science (NOS). A teaching programme containing seven hourly teaching units was designed and implemented. The teaching intervention was designed on the basis of an explicit form of teaching that was integrated into the scientific content and through the use of short stories. Students' conceptions of specific aspects of NOS were documented in a questionnaire distributed before and after the class. The results showed that there was a significant statistical improvement in students' conceptions of the aspects of NOS that had been selected for teaching.

The quality and preservability of fresh-cut fruits can be improved by osmotic dehydration (OD). In this study, the impact of Strained Yoghurt Whey (SY Whey) (along with other osmotic solutes) on mass transfer kinetics (water loss, solid gain, water activity decrease), quality attributes (color, texture, sensory characteristics, vitamin C), and microbial stability during OD and subsequent refrigerated storage (5–15 °C) of OD-processed pumpkin cuts was studied. The effect of temperature (35–55 °C), time (10–240 min), and type of osmotic solvent was evaluated to select the optimal processing conditions (55 °C–120 min; WL: 9-99-10.86 g w./g i.d.m. SG: 1.47–1.79 g s./g i.d.m., aw: 0.89). The use of SY Whey vs. water as solvent enhanced the mass transfer phenomena increasing the solids uptake diffusion coefficient by 20%. Water and whey osmosed samples were of similar quality (32–38% increase of hardness, total sensory quality score: 7.9–8.2/9.0, vitamin C content: 77–81 mg/100 g). At all studied storage temperatures, ODSY Whey samples presented lower quality degradation rates compared to the respective ODWater samples (e.g., almost half for hardness change). The shelf life of both OD processed pumpkin cuts exceeded 90 days at 5–15 °C (no microbial growth) supporting the applicability of SY whey as novel osmotic solvent.

The biology and biotechnology of bacteriophages have been extensively studied in recent years to explore new and environmentally friendly methods of controlling phytopathogenic bacteria. Pseudomonas syringae pv. tomato (Pst) is responsible for bacterial speck disease in tomato plants, leading to decreased yield. Disease management strategies rely on the use of copper-based pesticides. The biological control of Pst with the use of bacteriophages could be an alternative environmentally friendly approach to diminish the detrimental effects of Pst in tomato cultivations. The lytic efficacy of bacteriophages can be used in biocontrol-based disease management strategies. Here, we report the isolation and complete characterization of a bacteriophage, named Medea1, which was also tested in planta against Pst, under greenhouse conditions. The application of Medea1 as a root drenching inoculum or foliar spraying reduced 2.5- and fourfold on average, respectively, Pst symptoms in tomato plants, compared to a control group. In addition, it was observed that defense-related genes PR1b and Pin2 were upregulated in the phage-treated plants. Our research explores a new genus of Pseudomonas phages and explores its biocontrol potential against Pst, by utilizing its lytic nature and ability to trigger the immune response of plants. Key points • Medea1 is a newly reported bacteriophage against Pseudomonas syringae pv. tomato having genomic similarities with the phiPSA1 bacteriophage • Two application strategies were reported, one by root drenching the plants with a phage-based solution and one by foliar spraying, showing up to 60- and 6-fold reduction of Pst population and disease severity in some cases, respectively, compared to control • Bacteriophage Medea1 induced the expression of the plant defense-related genes Pin2 and PR1b

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.

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