Wooden and plastic pallets are used extensively in global trade to transport finished goods and products. This article compares the life cycle performance of treated wooden and plastic pallets through a detailed cradle-to-grave life cycle assessment (LCA), and conducts an analysis of the various phytosanitary treatments. The LCA investigates and evaluates the environmental impacts due to the resources consumed and emissions of the product throughout its life cycle. The environmental impacts of the pallets are compared on a one-trip basis and a 100,000-trips basis. Impact categories are chosen with respect to environmental concerns. The results show that on a one-trip basis, wooden pallets with conventional and radio frequency (RF) heat treatment incur an overall carbon footprint of 71.8% and 80.3% lower, respectively, than plastic pallets during their life cycle; and in comparison with wooden pallets treated with methyl bromide fumigation, they incur 20% and 30% less overall carbon footprint. Theoretical calculations of the resource consumption and emissions of RF treatment of pallets suggest that dielectric technology may provide a lowercarbon alternative to both current ISPM 15-approved treatments and to plastic pallets. Methyl bromide fumigation (15.95 kg CO 2 equivalent [eq.]) has a larger carbon footprint than conventional heat treatment (12.69 kg CO 2 eq.) of pallets. For the 100,000-trips basis, the differences are even more significant. The results recommend that wooden pallets are more environmentally friendly than plastic pallets, and conventional and RF heat treatment for wooden pallets is more sustainable than methyl bromide fumigation treatment.

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The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.