Cuticle composition and structure may be relevant factors affecting the storage potential of fruits, but very few studies have analyzed fruit cuticle composition from a postharvest perspective. In this work, the chemical composition of waxes and cutin (major cuticular components) was analyzed in cuticle samples isolated from "Celeste" and "Somerset" cherries (Prunus avium L.) after cold storage at 0 °C. Total cuticle amounts per surface unit (μg cm(-2)) increased along with cold storage. The triterpene ursolic acid, the alkane nonacosane, linoleic acid, and β-sitosterol were the most abundant components of cuticular waxes, whereas cutin composition was dominated by C18-type monomers. In spite of being comprised of similar chemical families, cultivar-related differences were found regarding the abundance and the evolution of some compound families during cold storage. To the best of our knowledge, this is the first report on changes in cuticle composition of sweet cherry during postharvest storage.

Although postharvest quality of fruit is greatly affected by cuticle composition, structure, and properties, very few published studies have analyzed fruit cuticle composition from a postharvest perspective. In this work, the chemical composition of waxes and cutin, major cuticular components, was analyzed in fruit cuticle samples isolated from a melting ('October Sun') and a nonmelting ('Jesca') peach (Prunus persica L. Batsch.) cultivar at harvest and after a simulated shelf-life period of 5 days at 20 °C. Cutin composition was dominated by 18-hydroxyoleic acid, whereas the triterpenoid ursolic and oleanoic acids and the alkanes n-tricosane and n-pentacosane were quantitatively prominent among the wax compounds identified. Some quantitative differences were found between both cultivars for particular compound families and in their postharvest modifications. To the best of the authors' knowledge, this is the first study characterizing the composition of the cuticle of peach fruit and describing the changes therein after harvest.

BACKGOUND: Proper treatment technologies are required to address the environmental issues associated with increasing volumes of slurries. Ammonia stripping reduces the nitrogen content of the slurries and allows for its recovery in a valuable form. Herein the influence of pig slurry characteristics on ammonia stripping efficiency and the quality of the recovered ammonia solution were assessed. RESULTS: Substrates characterized by low organic matter content, below 10 g COD L -1 , resulted in ammonia stripping efficiencies greater than 80%. Changing slurry pH to 9.5 significantly improved the process, even though high COD contents kept the efficiencies below 70%. Ammonium sulfate solutions could be concentrated up to nitrogen contents greater than 40 g N L -1 , while maintaining low organic contamination. Introducing a basic trap (pH > 12) before the acid one, allowed for the retention of more than 60% of the stripped organics with less than 3% of the stripped ammonia.CONCLUSIONS: Ammonia stripping coupled with absorption proved to be a suitable technical solution for the recovery and valorization of the nitrogen contained in pig slurries. Clear enhancements in process efficiency were observed in the case of slurries with low organic matter content. The introduction of a basic trap, together with a slight increase in the operational pH level, further increased organics abatement.

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An alternative approach based on the use of gas chromatography-mass spectrometry (GC-MS) is used to confirm the presence of patulin in apple juice. In the gas chromatography (GC) methods previously described, derivatization of patulin was always necessary in order to achieve good chromatographic detection. The use of electronic pressure control (EPC) and on-column injection avoids the need for patulin derivatization and allows a sensitive analysis of patulin. A detection limit of 4 microg/liter in apple juice can be attributed to the method.