imparts unique bittering, flavoring, and aromatic qualities to finished beer products ( Almaguer et al., 2014 ; Burgess, 1964 ). Lupulin contains both alpha and beta acids, principle compounds responsible for the bittering and aromatic characteristics of
Melon ( Cucumis melo L.) is a fresh vegetable and dessert fruit that may also be cooked, dried, or processed for juice and flavoring. Melon seeds may be roasted and eaten like nuts and are a source of high-quality cooking oil and high-protein seed
Abstract
Sewage sludge, pharmaceutical fermentation residues, cranberry wastes, and food flavoring wastes that had been composted by in-vessel techniques were tested as substitutes for Canadian sphagnum peat in a Cornell peat-lite mix-A. Marigolds (Tagetes erecta L. ‘Lemondrop’) were grown in a medium containing 50% (by volume) vermiculite, and 0%, 10%, 20%, 30%, 40%, or 50% compost, with the remainder comprised of Canadian peat. Marigold growth was improved when any or all of the peat was replaced with composted sewage sludge. Except for media containing 40% and 50% composted food flavoring waste, plant growth in nonliquid fertilized media containing the other composts was equal or superior to conventional Cornell peat-lite mix. Except for media containing 50% pharmaceutical, 50% cranberry, or 40% or 50% food flavoring compost, plant growth was improved by supplemental liquid fertilizer. Improved growth was related to increased levels of plant nutrients, while decreased growth, at the highest proportions of compost, resulted from excessive NH4N, pH, or soluble salts. Differences in aeration, water holding capacity, and other physical media properties were small. We conclude that many types of organic wastes, composted by in-vessel techniques, can be used as a substitute for part or all of the peat in a conventional peat-lite potting media.
Abstract
‘Delicious’ and ‘Golden Delicious’ apples (Malus domestica Borkch.) were sprayed with a high-con version corn syrup consisting of 38–40% glucose, 28% maltose, 10% maltotriose, and 22% higher sugars plus, strawberry flavoring, red dye, and a preservative (Beelure) designed to increase plant attractiveness to honey bees. No difference was found between the number of foraging bees or the percentage of bees collecting pollen on sprayed versus unsprayed trees or in fruit set. Bees were not attracted to non-floral foliage in sprayed blocks.
Abstract
Under commercial conditions at harvest, mechanically harvested blackberries (Rubus sp.) had raw and processed quality comparable to hand-picked fruits regardless of berry temperature. However, during storage, berries machine-harvested at high temperature (36°C) deteriorated more rapidly than hand-picked berries at the same temperature. Storage of machine-harvested fruit in 20% and 40% CO2 at 20° for up to 48 hours maintained raw and processed quality. When mold counts were not excessive, the use of flavoring ingredients in the processed product resulted in acceptable products despite unacceptable raw product quality from some treatments. Use of high CO2 storage atmospheres with fruit held at 20° partially offset the need for refrigeration to reduce postharvest quality loss.
Sweetpotato (SP) provides culinary satisfaction and essential dietary nutrients: vitamins A and C, dietary fiber, ccmplex carbohydrates and minerals. Yet, consumption suffers from absence of convenience products. Therefore, objectives were to prepare a convenience-type product of baked SP and to measure selected properties/attributes When reheated. Jumbo, cured/stored roots of `Southern Delight' (SD) and `Carolina Bunch' (CB) were baked at 190 C/75-90 min or 204°C/70-80 min, peeled, cut into pieces, stuffed into cellulose casing, frozen and held 2 and 6 mo. Tests performed were proximate analysis, B-carotene, color and sensory. Solids, less carbohydrates, were higher in CB, the more intensely orange colored. Color was unaffected by baking or storage. Acceptability and desire to purchase were greater for CB baked at 204 C and stored 6 mo. Desirable characteristics included: availability, requiring heating only; textural integrity of baked roots; color and flavor retention to 6 mo; portion control; use of jumbo roots and potential for addition of flavorings.
Methyl cinnamate and citral, compounds used in large quantities by perfume and flavoring industries, are the major constituents of essential oils found in certain basil varieties. The composition and quantity of oil, sequestered in as many as 16 different types of glandular structures, however, has been shown to change over time with plant development. In this study, we used scanning electron microscopy to characterize glands associated with leaves and flower parts of 3 lines of Ocimum basilicum, 2 with a high percentage of metyl cinnamate and one with high citral (as rel. percent of total oil). Density and distribution of oil producing glands were visualized with a tissue printing method on adaxial and abaxial leaf surfaces of young, mature, and post-mature leaves. Scanning electron micrographs revealed the morphology of six types of glandular structures. Density of oil-producing glands decreased with leaf expansion. The tissue printing method allowed for rapid visualization of oil-containing glands. The density of resulting prints will be easily quantified with computer image analysis.
Scientific terms should have a single definition to avoid confusion. The noun “herb” has two broad categories of definitions, the first as a plant used in perfumery, as a dye, in cooking as flavoring, etc. and the second as a description of plant habit. Examination of over 30 definitions for the latter meaning of herb revealed great differences. Herb is variously defined as a “nonwoody plant” or as a plant with “annual aboveground stems”, allowing woody plants with annual stems to be called herbs, e.g. Buddleia or Vitex in colder climates. Other definitions restrict herbs to certain portions of the plant kingdom, such as “seed plants” or “vascular plants”. The adjective “herbaceous” is also defined in numerous ways, e.g. “not woody”, “dying to the ground each year”, “having the texture, color, etc. of an ordinary foliage leaf”. The same plant may be termed herb or herbaceous using some definitions, but not others. Since herb and herbaceous have been defined in so many different ways, the terms should be avoided, unless the definition being used is given, and more specific terms used, e.g. nonwoody plant.
Microgreens are young plants used as ingredients and flavoring in various dishes. Their production time is short, and their production methods can be altered to enhance the nutritional content. To date, consumers’ preferences for microgreens that display different esthetic and nonesthetic traits have not been addressed. Additionally, consumers’ perceived risk of production methods used to enhance nutrition has not been investigated. An online survey and choice experiment involving a sample of 821 consumers in Tennessee were performed to investigate these topics. A mixed logit model was used to analyze the data. Both esthetic and nonesthetic traits influenced the consumers’ preferences. Green microgreens were preferred and valued more than light or dark purple microgreens. When fertilizer was used during production to enhance nutrients, consumers perceived the microgreens as riskier to the environment and for personal consumption relative to microgreens with light-induced nutrient enhancement. Using lighting during production to enhance nutrients generated a $0.47 to $0.79 premium relative to no nutrient enhancement. In general, if participants’ perceived risk aligned with the nutrient enhancement attribute (i.e., light, fertilizer), then their willingness to pay for the microgreens decreased. This was amplified for the fertilizer nutrient enhancement attribute more than it was for the light enhancement attribute. In-state production and microgreen height also impacted consumer preferences for microgreens.