EFFECT OF TEMPERATURE, RELATIVE HUMIDITY AND COATING
ON GUAYABA RESPIRATION

Velázquez de la Cruz, G.¹*; Martín Polo, M. O.¹; Martínez Peniche, R.¹; Robles Cárdenas, M.²

¹Departamento de Investigación y Posgrado en Alimentos. Facultad de Química, Universidad Autónoma de Querétaro. Centro Universitario, Cerro de las Campanas s/n, Código Postal 76010, Querétaro, México.
²Instituto Tecnológico de Estudios Superiores de Monterrey, Campus Toluca. 100 m N de San Antonio Buenavista, Toluca, Edo. de México, Código Postal 50252, México,

Volume 2, Number 2, pp 54-59

Abstract
                Respiration rate of fruits limit its lifetime. Flexible films are used to create an surface atmosphere different to the surrounding air, changing the metabolism and creating suitable conditions that can prolonging their shelf life. In this work, the effect of temperature (9, 15 or 25 °C), relative humidity (RH = 57, 75 or 90 %) and film type (methylcellulose, ethylcellulose or polyethylene) on the respiration rate of guava (Psidium guajava L.) was evaluated. A significant effect (P<0.05) of temperature on respiration rate was found, increasing three times whem temperature varies from 9 to 25 °C. Significant effects on CO₂ production from both film type and RH were observed. These effects were not observed on O₂ consumption. This findings were attributed to a selective film permeability to CO₂ and O₂.

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INFLUENCE OF IRRIGATION ON PHENOLIC COMPOSITION
OF TOURIGA FRANCESA (Vitis vinifera L.)

Jordão, A. M.; Ricardo-da-Silva, J. M.*; Laureano, O.

Universidade Técnica de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia), Tapada da Ajuda, 1399 LISBOA, PORTUGAL.

Volume 2, Number 2, pp 60-73

Abstract
                The influence of two irrigation regimes (irrigation during all maturation and irrigation until the end of verasion), on phenolic composition of Touriga Francesa (Vitis Vinifera L.) grape variety during maturation, was studied during the year of 1995. In this work, the principal phenolic compounds studied and quantified during grape maturation were monomeric anthocyanins, catechins and the dimeric procyanidins from seeds and stems. In the case of skins, only dimeric procyanidins were detected during maturation in both irrigation regimes.Quantitative changes of monomeric anthocyanins and oligomeric procyanidins, were measured using reversed phase high perfomance liquid chromatography (HPLC). The level of total anthocyanin pigments in the two irrigation regimes, increased during maturation, followed by a small decreased. In the case of oligomeric procyanidins, in general the level of oligomeric procyanidin from seeds, stems and skins in both irrigation regimes studied, decreased during ripening, but this decreased were most pronounced in first stages of maturation. In this study, the level of anthocyanins in irrigated grapes (in both regimes), were less significantly than in nonirrigation grapes. In general, the level of oligomeric procyanidins from stems and seeds in irrigated vines, were more significantly than in nonirrigation vines.

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MONTHLY VARIATIONS AND ANNUALY STATISTICS OF MILK QUALITY PARAMETERS AT PROVINCE OF A CORUÑA RELATED TO THE PAY-SYSTEM
BASED ON QUALITY

López Mahía, P.¹;Simal Gándara, J.²;Paseiro Losada, P.³;Simal Lozano, J.³*

¹ Área de Química Analítica. Departamento de Química Analítica. Facultad de Ciencias. Universidad de A Coruña (Campus de A Coruña). E-15071 A Coruña.

² Área de Nutrición y Bromatología. Departamento de Química Analítica y Alimentaria. Facultad de Ciencia y Tecnología de los Alimentos. Universidad de Vigo (Campus de Ourense). E-32004 Ourense.

³ Área de Nutrición y Bromatología. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. Universidad de Santiago de Compostela (Campus de Santiago de Compostela), E-15706 Santiago de Compostela.

Volume 2, Number 2, pp 74-78

Abstract
                A series of milk quality parameters (protein%, fat%, non-fat solids%, lactose%, and acidity levels expressed as g/ 100 mL) was determined in 124 raw milk samples collected over the course of a year in A Coruña (Galicia, NW Spain). Monthly variations in each parameter average are discussed, taking into account their annual descriptive statistics.  

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MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY

Tornadijo, M. E.¹; Marra, A. I.¹; García Fontán, M. C.¹; Prieto, B.²; Carballo, J.¹*

¹Área de Tecnología de los Alimentos. Facultad de Ciencias de Orense. Universidad de Vigo.
32004 Orense. España.
² Departamento de Higiene y Tecnología de los Alimentos. Universidad de León. 24071 León. España.

Volume 2, Number 2, pp 79-91

Abstract
                The factors which, from a chemical point of view, determine the quality of milk that is destined to cheesemaking are revised in this article. The effect of the presence of inhibitory substances (antibiotics, pesticides and disinfectants), the ability of the milk to be coagulated by the rennet (conditioned by inherent factors to the milk itself and by the technological treatments carried out after milking), and the influence of the chemical composition of the milk which determines the cheese yield and it is affected by genetic and environmental factors, are studied.

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STUDY OF MICROBIAL PATHOGENS IN THE HOT SPRING
OF TINTEIRO AT OURENSE

Vendrell, M. C.; Sinde, E.; Torres, M.; Gil, P.; Rodríguez, L. A*

Área de Microbiología. Facultad de Ciencias. Universidad de Vigo, Campus Orense. España.

Volume 2, Number 2, pp 92-95

Abstract
                A microbiological analysis has been done in 6 samples got in two places situated in the hot spring of Tinteiro (Ourense, Spain) and 4 places in the surroundings of this spring, to evaluate bacterial contamination, because water is a food of public consumption and must be potable. In the tested samples have been analized the presence of human pathogens such as faecalis coliforms, sulfite reductor Clostridium, Pseudomonas, Staphylococcus, Enterococcus, Vibrio and Salmonella, prohibited by the Spanish Legislation.

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MILK "ENRICHED": REASONS AND FRAUDS

Javier Rodríguez.-Losada Boedo

Gerente de Marketing

Volume 2, Number 2, pp 96-99

Abstract
                The Spanish market of enriched milk, or more exactly "modified milk," represented the past year around 151 million liters, for a value of almost 17.000 million pesetas. This segment of the dairy market attracts attention for their growth in billing, a 45% in front of the previous year, when the total consumption of liquid milk in Spain seems to have found their roof (negative growth of the total market of the 2.1% in volumen, and of the 2.6 in value). But mainly, this tendency is prominent by being of a segment with a average price to the public (P.V.P) very superior to that of the total market. In front of a price of sale of regular liquid milk of 85 ptas/ liter, the modified milk present a average price of 111 ptas/ liter. (Source of all mentioned data: A.D. Nielsen, referred to the T.A.M period. Feb-Mzo 98).

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WINE AND FOOD

Luís Rodríguez Míguez

Departamento Biología Molecular y Ciencias de la Salud. Área Medicina Preventiva y Salud Pública,

Universidad de Vigo - Campus Ourense, España.

Volume 2, Number 2, pp 100-107

Abstract
               

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