No abstract

Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.

Identification and antagonistic activity in vitro af

We report draft genome sequences of three Mexican Erwinia amylovora strains. A novel plasmid, pEA78, was identified. Comparative genomics revealed an rpsL chromosomal mutation conferring high-level streptomycin resistance in two strains. In the effector gene avrRpt2, a single nucleotide polymorphism was detected that overcomes fire blight disease resistance in Malus × robusta 5.

Due to the significant variation in the initial fruit set of apples among seasons and producing regions of Chihuahua, Mexico, it is important to determine the cause(s). Apple fruit yield is strongly determined by the initial fruit set, which is the result of a series of physiological events, such as pollination, pollen tube growth, ovule longevity and fertilisation. During one or two seasons, in the two main apple-producing regions in the state of Chihuahua, México, the effective pollination period (EPP) was evaluated in "Golden Delicious", "RedChief Delicious" and "Golden Delicious Tardío", a regional mutant of Golden Delicious. Daily manual pollinations after the full pink stage were made with "Snow Drift" pollen to determine the EPP. The initial fruit set at 30 days after the last day of hand pollination was evaluated. A daily sampling of flowers was used to measure the pollen tube growth (average growth of 11.70 mm at 96 h) in the pistil and ovule viability in the ovary. The EPP lasted 6 days for RedChief Delicious, 4 days for Golden Delicious, and 10 days for Golden Delicious Tardío. The average ovule longevity of 63% seemed to be a limiting factor for Golden Delicious, leading to a reduced initial fruit set.