Plant powders prepared from five plant species were tested under constant conditions at 30 ± 2°C and 60 65% r. h. for their ability to protect sorghum grains against Sitophilus zeamais in storage. Doses at 0.5, 1.0 and 2.0g and 0.12g of the check (permethrin (0.6%) were applied for assessments of adult mortality, emergence and damage. Leaf powders of E. balsamifera, J. curcas and L. inermis gav...

The quest for a whiter shade of pale dates back to ancient civilizations, when a pale complexion was associated with aristocratic lineage. During the Tang dynasty (618-907), Chinese women used ground pearl powder as a whitening make-up. In ancient Persia, field workers bleached their skin with pure natural hydroquinone to keep it from darkening under the sun. In Europe, during the Renaissance, ...

The aim of this study was to model the growth of nalidixic acid-resistant E. coli O157:H7 (E. coli O157:H7NR) in blanched spinach and to evaluate model performance with an independent set of data for interpolation (8.5, 13, 15 and 27 °C) and for extrapolation (broth and fresh-cut iceberg lettuce) using the ratio method and the acceptable prediction zone method. The lag time (LT), specific growt...

Blanching is a prerequisite for preservation of green leafy vegetables. However, it may cause partial destruction of some nutrients like ascorbic acid which is highly oxidizable with time in the post harvest period on atmospheric exposure. The objective of the present study is to identify a suitable blanching treatment and conditions (temperature, time and media) for commonly consumed green lea...

Understanding the process of adaptation during rapid environmental change remains one of the central focal points of evolutionary biology. The recently formed White Sands system of southern New Mexico offers an outstanding example of rapid adaptation, with a variety of species having rapidly evolved blanched forms on the dunes that contrast with their close relatives in the surrounding dark soi...

The objective of this study was to investigate the effect of blast freezing and blanching in combination followed by chilling, on the antioxidant activity (ARP), phenols, ascorbic acid and colour of broccoli, carrots and green beans. No significant changes (p > 0.05) in ARP of blanched frozen (BLFR) broccoli, carrot and green beans were observed. In contrast, UBFR (unblanched frozen) treatments...

The content of individual chlorophyll and carotenoid pigments is determined in three spinach varieties (Lorelei, Springfield, and Ballet) after processing. Raw spinach and spinach that is steam-blanched for 3, 9, or 15 min is stored frozen at -24 degrees C for 6 months. In addition, spinach is air-dried at 75 degrees C, packed in atmospheric air or nitrogen, and stored at ambient temperature fo...