annual report 2007.

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Oct 15, 2007 - build databases and, on the basis of the measurement development .... 000 virus-free nursery trees, mainly registered varieties of the ...... Close correlation was found between the roughness of the apple surface measured by.
Annual report – 2007.

ANNUAL REPORT

2007. Pázmány Péter program

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Annual report – 2007.

CONTENTS MISSION OF THE SCIENCE CENTER ......................................................................3 MANAGER`S SUMMARY ..........................................................................................4 ORGANIZATION .........................................................................................................6 CONSORTIUM PARTNERS........................................................................................7 RESEARCH PROGRAMMES....................................................................................11 1. DEVELOPMENT OF SPECIAL METHODS FOR THE IMPROVEMENT OF FRUIT GENOTYPES FOR FAST SELECTION. ......................................................11 2. SPECIES SPECIFIC TECHNOLOGY IMPROVEMENT OF INTEGRATED FRUIT GROWING FOR OPTIMAL FRUIT QUALITY...........................................16 3. DEVELOPMENT OF UP-TO-DATE DIETARY-SUPPLEMENTS BASED ON DOMESTIC MEDICINAL PLANT SUPPLY............................................................23 4. DETECTION, INHIBITION, MONITORING AND ANALYTICAL MEASUREMENT OF THE SPOILAGE OF FOOD RAW MATERIAL..................29 5. DEVELOPMENT OF FOODS, PREPARED WITH RAW MATERIALS COMBINATIONS.......................................................................................................33 6. CONTROLLED ATMOSPHERED STORAGE AND TECHNOLOGY...............38 7. DEVELOPMENT OF SENSING SYSTEM FOR PRODUCT GRADING ...........44 8. DEVELOPMENT, OPTIMIZATION AND APPLICATION OF ’SOUS – VIDE’ TECHNOLOGY ..........................................................................................................50 9. ELABORATION OF TEMPERATURE MONITORING SYSTEM OF CHILLED FOOD PRODUCTS.....................................................................................................56 10. WORKING-OUT OF FOOD INDUSTRIAL RISK ASSESSMENT- AND DECISION-SUPPORT SYSTEMS .............................................................................62 11. ESTABLISHMENT OF A SMALL BUSINESS DEVELOPMENT CENTER, SPIN-OFF MODEL FOR STUDENTS.......................................................................66 INTEGRATED MARKETING- COMMUNICATIONS............................................86 PERFORMANCE INDICATORS...............................................................................88 FINANCIAL STATEMENTS .....................................................................................89 ACRONYMS...............................................................................................................90

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Annual report – 2007.

MISSION OF THE SCIENCE CENTER The aim of the Regional Science Center “Research and Development in the Food Chain” of the Corvinus University of Budapest is to develop a cluster of international level in the field of R and D and innovation of food chain, specially in the field of food production, food preservation, food safety and food quality. The Science Center will play role in the economical and social development of the region by improving the living standards of the population, in the competitive food production, in the close connection with industrial and business affairs, in the development of the enterprising attitude of the students. To reach the aim by the innovative development of the food production and food preservation, the already existing center will be equipped with new species of plants and with new post harvest technologies, with accredited food safety and food quality laboratories, with services and R and D possibilities and with new products and new theoretical and practical knowledge. The planned Institute of SBDC will be part of the Science Center in order to increase the enterprising attitude of the region. The new Innovation Center Co. of the Corvinus University will open new possibilities in the realization of the services of the Science Center.

Dr Péter Fodor Manager director

15th October 2007, Budapest

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Annual report – 2007.

MANAGER`S SUMMARY The Regional Science Center “Research and Development in the Food Chain” will result new products for the industry, new technologies and services which in turn helps the Center in the establishment of new enterprises. The Center will increase its participation in the food technology innovation and in the development of agricultural technologies for finding answers to the questions of the sustainable development and the globalization problems of the region. The Science Center will solve the everyday questions of new innovation tasks of the food industry. By the help of the industry, laboratories are able to realize research with high effectiveness in all fields of the food industry, to build databases and, on the basis of the measurement development programs, helping decision makers. The main fields of the Science Center: Production innovation; research and innovation of vegetables and fruits, specially by using selective breeding of different kind of vegetables and fruits; new technologies for sour cherry and apricots; developing new technologies for herbs; production of new health promoting products based on new kinds of herbs. Innovation of the post harvest technologies of food products, focusing on the detection and inhibition of post harvest decay (rotting) processes of vegetable and animal products by using controlled atmosphere storage as preservation method, and by the development of a monitoring system parallel with the qualification of the products. Development in the production line, with emphasis on those processes which result new, healthy and nutritious products that might be useful for those suffering from diabetes or who needs special diet (e.g. fat reducing diet) or products with high antioxidant content for cancer prevention. The up-to date “sous-vide” food preservation technology will help in the development of catering technology by the determination of thermal loading requirements. Temperature labeling of the techniques of risk assessment methods can be developed in the refrigerating chain.

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Annual report – 2007. The information technology of the Science Center integrates the results of different research fields on the Science Center portal, where the internal and external services contain different kind of information, establishing different systems helping for decision makers. The knowledge of the former University of Economic Sciences serves an excellent basis for marketing the new scientific results and to establish new enterprises, especially small and medium size enterprises. The Center will help these new enterprises in their development with suggestions and financial credits in the frame of the Science Center for the beginners of the small enterprises. The students of the University (economists or agricultural engineers) can use the results of the Science Center as basic material of knowledge. The Science Center in its first year of existence established its own structure, realized a real center, with the possibility to organize conferences. At the Corvinus University of Budapest the Innovation Center Co. was established, giving new form and potential to activate and start new industrial cooperations. It gives a real chance for the Science Center to be independent even after finishing the project time. The first year professional program – despite the fact that one industrial partner was expelled- was fulfilled according to the plans of the project, the industrial interest increased greatly and it is beneficial for the future processes.

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Annual report – 2007.

ORGANIZATION

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CONSORTIUM PARTNERS Corvinus University of Budapest Although Corvinus University of Budapest has recently been given its name, it is an all the more significant institution in Hungarian higher education due to its traditions and the results it has achieved in education and research. As a result of an integration process going on during the past few years, the Budapest University of Economic Sciences and the College of Public Administration merged in 2000. The faculties of the former University of Horticulture and Food Industry, the traditions of which go back to one and a half centuries, joined the institution in September 2003. The Academic Year Opening Ceremony in 2004 was also a name-giving ceremony. In virtue of the resolution adopted by the Hungarian Parliament, we took on the collectively accepted name "Corvinus University of Budapest" as of September 1 of that year. This name reflects a humanist institution that brings together several disciplines from social sciences to natural sciences. It willingly undertakes the human-, science- and culturecentered traditions and values appropriate to a university. Recalling the world of Renaissance, it focuses on refinement, richness in detail, variegation and creating value. The scholars of the three predecessor institutions working in different disciplines have agreed to join forces for shaping our knowledge-based society where we have to present and exploit those elements of the knowledge mass, which reinforce each other and - due to the different approaches - may lead to new research results and can provide a unique offer on the educational palette. However on May 1, 2004 Hungary joined the European Union and since that day the competition has already been going on in foreign grounds as well. We have to prepare ourselves for European quality and accreditation in order to prove the international competitiveness of our degrees and to become attractive not only for local but also for foreign students from our region and from farther countries as well. We have to prove the high level of the new degree system introduced in 2006 in the framework of the European higher education reform and our indispensable research capabilities have to be exploited in a more concentrated way than today. Our excellent infrastructure in information technology has to keep up with the fast-developing technology. We have high hopes in our campus development plans according to which in September 2007 we can occupy the new university building with an area of 23,000 m2, which will provide the University's Central Library with an adequate location and will assure the necessary classrooms for our constantly expanding educational activity.

Annual report – 2007. We strive to further expand our traditionally excellent cooperation with the business sector through joint research and development projects and by involving external experts and executives in education even more intensively and on a larger scale. We believe that these relations can play an important role not only in everyday operation and in financing long-term development but can also significantly contribute to our students' fast integration into the labor market. For us these are the benchmarks based on which we will be able to assess whether we chose the right path.

Research

Institute

for

Fruitgrowing

and

Ornamentals, Budapest - Érd Our Institute is successor of the Fruitgrowing Department and of the Ornamentals' Department of the former Horticultural Research Institute, founded in 1950. Workers of the Institute continue the scientific research and extension in various fields of horticulture as intellectual inheritors of the predecessor. Experimental Farm Érd – Elvira The Experimental farm is located nearby Érd, it gives place for the experimental plantations, genetic resources, fruit storage lab, packing facilities, and preserves of nuclear stock and propagation stock.The main productional unit is the nursery. Annual production is some 150 000 virus-free nursery trees, mainly registered varieties of the Institute, -among them there are 20 000 grafted walnut trees.

Herbária Zrt, Budapest It is a determining business in buying up, processing herbal plants, herbal products, curative products in the country. Beside domestic commerce, it trades significant export as well, furthermore, it operates retailing and wholesaling activities. The 96% of teas, juices, jams, cosmetics, biorex products, spices, oils are own products. It conducts significant research and development activities and product development. The company provides significant expenditure for ensuring the protection of regional plants originality and following the customer changes for the product development as well. .

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Annual report – 2007. Central Food Research Institute, Budapest The reformed KÉKI in its research priorities and structure conducts basic and applied research in the field of food science and technology to detect risk factors of food safety and technology, and to develop new methods for their monitoring and reduction; to explore risk factors of novel foods and yet uncontrolled technological processes; to develop environment friendly methods and products serving food safety and healthy diet. In addition, it takes an active role in the scientific public life, education and in helping the ministry by doing different supportive tasks. The institute significantly contributes to formulating a national food safety strategy and program, and to representing Hungary in the European scientific life. Its integration into the European blood stream is hallmarked by the large number of EU project.

Megatrend Zrt, Budapest It is specialized in developing the support management and security information

systems

of

undertakings, administrative and state hold organizations. It has achieved a significant market share in the food industry as well and with the help of the unique production management system, thousands of products get on the shelves on a daily basis. With the help of its accounting and financial system they handle 10 billion invoice value safely. Bank and other references certify that it fulfills the requirements of the highly critical business and managing processes. They have developed profession specialized integrated direction and production managing solutions in several industries. MONT-ORG Contractor and Trader Ltd, Nagyréde The main activities of the company are, as follows: investments in the food industry, design and construction of fruit and vegetable storages, controlled atmosphere storages and banana ripening devices. Important commercial activities are in the field of technologies, machines, parts and main components for buildings. The company is engaged in fruit and vegetable

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Annual report – 2007. storage, fruit and vegetable conditioning and selling. The technology used in the storage next to Csány is an up-to-date system meeting the requirements of controlled atmosphere storage (LO, ULO).

“Pesti”

Poultry

Processing

Close

Company, Budapest The company was founded in 1997. The main activities are as follows: poultry slaughtering and packing for export and domestic selling. The technology has got HU-152 qualification. Among others the products are ready foods packed in protective gas packages. These foods can be stored for 21 days and can be heated in microwave ovens for 3 minutes. Approximately 50different foods are produced. The technology is closed cooking having ISO 9000:2001 quality qualification. Daily approximately 3000 food portions are produced and sold. The partners are multinational and domestic companies (Spar, Tesco, Auchan, Rotschild, etc.). The safety of the foods is ensured by the IFS system.

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Annual report – 2007. RESEARCH PROGRAMMES 1. DEVELOPMENT OF SPECIAL METHODS FOR THE IMPROVEMENT OF FRUIT GENOTYPES FOR FAST SELECTION. Supervisor: Magdolna Tóth Dr Participants •

Dr Andrzej Pedryc



Ágota Fodor



Noémi Németh

Aims Elaboration of the methods accelerating effectiveness of apricot breeding, creation and evaluation of the hybrid populations

Summary of fulfilled activity 1. Investigation of the diversity of resistance to biotic and climatic stress factors in apricot cultivars 1.1. Resistance to biotic stress factors The valuation of the cultivars sensitivity to Monilinia laxa and Venturia carpophila (Fischer.) were started last year and followed this summer. Results: In case of Monilinia laxa it is very characteristic that cultivars belonging to the group of Hungarian-type cultivars show higher degree of resistance. Among sensitive cultivars there are a number of foreign cultivars and Hungarian Ceglédi óriás and Ceglédi Piroska. Those results correlate with the experiences of growers. According to our survey the symptoms of Venturia on the surface of fruit could cause significant damages in case of those presently popular cultivars like Goldrich, Harcot and Ceglédi arany. The potential gene source of resistance has been yet not identified. 1.2. Resistance to climatic stress factors The task for this year was to work up the reliable methods of the frost treatment in the climatic chamber. As a result of the research there were determined the optimal size of the bud samples, treatment temperatures in different stages of the dormancy, the rate of cooling, and

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Annual report – 2007. duration of treatment. The sample of 50 buds proved to be optimal, provided 4 repetition of the treatment. The frost resistance of the buds continuously decreases during the winter, thus the treatment temperatures have to change in the different periods of winter following this tendency. According to our experiences the treatment temperatures are: deep dormancy: -23 - -25 °C; the stage directly following the deep dormancy: -21 - -23 °C; beginning of February: -19 - -21 °C; two weeks before blossoming: -11 - -12 °C; two days before blossoming: -4 - -6 °C. The buds density on twigs seems to be of overriding importance in the efforts aiming to decrease losses caused by the frost damages. Evaluation of cultivars in this respect was done. Determination of the buds density was carried out on two different trees. Buds were counted on the three nearly identical branch sections. There were measured the size of surface on branches and then there was calculated the density of buds (pieces/cm2). From the bud density point of view the cultivars investigated could be classified into three categories: Cultivars with the high buds density (> 0,7 bud/cm2): Aurora, Goldrich, Harmat Cultivars with the medium buds density (0,5-0,7 bud/cm2): Bergeron, Mandulakajszi Cultivars with the low buds density (< 0,5 bud/cm2): Pisana, Gönci magyar kajszi According to the results obtained in case of cultivars with very high bud density even the extreme frost damage (98% of buds) doesn’t cause very significant loss of yield. 1.2. Evaluation of fruit quality parameters of cultivars from the gene bank collection and hybrid families In accordance with the tasks undertaken in the project agroup of apricot hybrids were likely providing significant advantages in comparison with the cultivars presently being grown in Hungary. Next year two of them will be chosen for the official certification. 1. Table Short description of the selected hybrids Extremely early ripening time, surface of the fruit nearly shining, very 18/79 hybrid

attractive appearance. Juicy fruit flesh. Suitability to transport is presently uncertain. Fruit thinning is indispensable to produce fruits of proper size. This hybrid descends from the same family as the previous thus main

18/61 hybrid

characteristics of them are nearly similar. The small canopy is of the globular shape. The vigour of tree is weak. Very characteristic shape of fruit is similar to Harmat, the mother cultivar of

7/75 hybrid

hybrid, but the fruit is significantly larger. From this point of view in this period of ripening time it could be ranked among the best cultivars. The over colour appears just on the very limited area of the fruit surface.

54 hybrid

Hybrid from the newest selection. Early ripening time. Very spectacular appearance of fruits. The basic character of fruit is given by dark orange

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Annual report – 2007. ground colour. Medium sized fruit with good taste. Regular and powerful pruning is recommended. 4/60 hybrid 7/1 hybrid

Big sized fruit, by appearance very similar to cultivar Goldrich. Light orange ground colour, good taste. Very attractive purple over colour covers almost the whole surface of fruits. Medium sized, tasty. In case of overset needs fruit thinning. Hybrid from the newest selection. Nectarine-like fruits are of typically globular shape with very nice dark blush and ground colour. Tasty. The ripen

57 hybrid

fruits don’t drop for long. Drooping tree habits and the disadvantageous distribution of the one year old shoots on branches requires systematic and special pruning.

5/47 hybrid 6/21 hybrid

Ripening time equal to Bergeron or later. Well sized, firm fruits. Regular and powerful pruning is recommended. Concerning the main characteristics similar to the previous hybrid. The main value of the hybrid is the extremely late ripening time – September

10/10 hybrid

- and in this period outstandingly well sized fruits. Susceptible to Monilinia and aphids. The latter one doesn’t cause especial problems in technology of plant protection; it is rather very unusual problem in case of apricot.

1.3. Hybridization strategy to produce future cultivars Accomplishment of the crosses This year’s breeding activity was focused on choosing crossing partners based on the following characteristics: firmness of fruit as one of the most important properties and the resultant adequate portability with good storage durability. Some crosses were designed specifically to get excellent taste and flavour. One of the most considerable points of our breeding program is the extension of the ripening period; very early and late ripening apricot genotypes were accordingly used in crosses. This year we started to make crosses to get hybrids accumulating high antioxidant capacity in their fruit flesh. On the average 100 flowers were emasculated in every combination of 12 cultivars (2 trees/cultivars). Although the quantity of the pollinated flowers should be enough to get adequate hybrid progenies, several fruits were damaged by two serious frosts in the orchard. Thus, the number of collected seeds did not exceed 100. Crossings in the same and new combinations will also be carried out next year. 1.4. Self- and cross-pollination of introduced and domestic cultivars and hybrids Fruit-setting experiments of cultivars with unknown or doubtful fertility properties were evaluated by geitonogam pollinations. Certain crosses were carried out to check the results supplied by molecular S-genotype analyses. One of our priorities was the clarification of the

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Annual report – 2007. consequence of a mutation detected in the Mandulakajszi S-RNase gene. The S-genotype of the cultivar Mandulakajszi was determined as SCS2; and an adenine was found to be replaced by a guanin in the the S2-RNase allele, which resulted in an amino acid replacement (from glutamine to arginine) in the middle of the hypervariable region that is important for the self recognition process. This mutated allele was labelled as S2m. Further analyses were required to check whether this non-synonymous single nucleotide polymorphism affects the function of the allele or not, therefore, we carried out the following crosses: Mandulakajszi × Bergeron (SCS2), and Mandulakajszi × Konservnij pozdnij (SCS2). Segregation of the S-genotypes in the F1 progeny will clarify the functional identity or difference of the S2m-allele. Unfortunately, frost seriously affected the pollinated flowers; consequently, experiments must be repeated next year. 1.5.

Testing molecular markers for the identification of apricot cultivars

In this research period, we have initiated a study to test the applicability of microsatellite markers for the identification of cultivars presently grown in Hungary. From the previously published SSR primers that were known to give amplification in apricot, we have chosen the most recently published primers amplifying the microsatellite regions located in chromosome 1. Besides Hungarian cultivars, other accessions were also involved in the analysis. The results may permit us to assess the genetic variability of apricot cultivars as well as to evaluate the relationships between cultivars originated in Hungary and other regions. Altogether 218 cultivars were analysed. The first 8 primer pairs used for the analyses provided varying degrees of fragment size diversity after the PCR analysis. Apart from one primer pair, all other combinations produced polymorphism in the tested region. Our preliminary results indicate that the genetic diversity of the Hungarian cultivars significantly differs from the average degree of polymorphism calculated for the rest of the tested 218 cultivars. Reliable identification of the cultivars grown in Hungary requires additional experiments. These results will be demonstrated in the next project report. 2. Table Number of alleles in the tested microsatellite regions Name of the primer ms3 ms6 ms10

ms1

ms2

Number of alleles in the 218 tested cultivars

8

14

9

2

Number of alleles in cultivars produced in Hungary

4

5

4

Number of alleles Hungarian cultivars

3

4

2

Corvinus R&D Center

in

ms11

ms16

10

6

11

2

5

3

3

2

2

3

2

14

Annual report – 2007. Results of the project Our results are recorded as digital data bases, laboratory records, and photos.

Detailed list of the potential users Most of the results obtained in the first year supplied valuable information for breeders. The improvements in the experimental protocols of cultivar identity analyses as well as the updating and refinement of the methods to determine sexual compatibility properties of cultivars may be extremely important for growers in commercial and nursery orchards.

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Annual report – 2007. 2.

SPECIES

IMPROVEMENT

SPECIFIC OF

TECHNOLOGY

INTEGRATED

FRUIT

GROWING FOR OPTIMAL FRUIT QUALITY Supervisors: Tamásné Kállay Dr – Magdolna Tóth Dr Participants •

Tamásné Kállay Dr



János Apostol Dr



Szenci Győző



Erzsébet Voigt Dr



Margit Ficzek Mesterné



Géza Bujdosó Dr



Domokos Andor Dr



Lászlóné Borbély



Zsuzsanna Rozsnyay Dr

Aims Observation of changes in physical characteristics and chemical content of the fruit through maturity period. Determination of fruit removal force at different maturity stage of sour cherry in the interest of optimal mechanical harvesting time. Detecting seasonal pests and diseases, description of their role in integrated plant protection technologies.

Summary of fullfield activities Location of the orchard and date of sampling Cultivar

Location of the orchard

Establishment of the Date of measurements orchard

and sampling

Érdi jubileum

Agárd

1998 autumn

5th, 8th, 12th June

Érdi bőtermő

Érd, Elvira Farm

1996 autumn

12th,15th,19th, 22nd June

Maliga emléke

Agárd

1983 autumn

5th, 8th, 12th 19th June

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Annual report – 2007. Kántorjánosi 3

Érd, Elvira Farm

1997 spring

15th,

19th,

22nd,

June, 3rd July According to the aims, our research and development activities were carried out both in the orchard (in vivo) and in laboratory conditions (in vitro). The level of chemical contents of sour cherry fruits were measured at minimum three harvesting stage. The chemicals examined at BCE Department of Pomology were: soluble solids (Brix), total sugar and sugar components, total

acid

and

acid

components,

antioxidants

(polyphenol,

anthocyan

and

vitamin C). At Research Institute for Fruit Growing and Ornamentals cultivars were examined for suitability for mechanical harvesting by measuring fruit removal force on the tree. Experiments as well as sampling were performed early in the morning, the samples were transported to the laboratory immediately. Mechanical characterisation of the fruits - hand picked and machine harvested - were carried out at BCE Department of Physics and Control by using a precision table penetrometer. Non-destructive period was described by organolepical (inicial increase) model and by Hertz model, followed by measuring the bio-yield force and rupture force. Provisorical experiments at BCE Department of Food Preservation were performed for determining suitability of four sour cherry cultivars for vacuum-drying technology.

Results of the project 1.1.1.

Fruit characteristics of sour cherry and apricot cultivars

According to the experiments performed at BCE Department of Pomology the level of soluble solids and sugar (Brix) was continuously increased throughout maturity period, and pH level rose moderately. However, significant differences among cultivars were not observed. The fruit weight of all cultivars was higher than 5 g, among them ‘Érdi bőtermő’ was remarkable, which in addition yielded 40-60 kg per tree. Juice production was over 50% at each cultivars and sampling date, exept at ‘Maliga emléke’. Among carbohydrate fractions (glucose, fructose, sorbitol) measured by HPLC method, glucose showed the highest level in sour cherry fruits. In the fruits of ‘Érdi jubileum’ and ‘Maliga emléke’, the concentration of sugar fractions significantly increased during maturity period, however, glucose and fructose concentration in ‘Érdi bőtermő’ fruits were constant. At ‘Kántorjánosi 3’ there was no significant increase in the concentration of different sugar fractions. Regarding easily detectable acid fractions (citric acid, malic acid, oxalic acid), citric acid presented the highest concentration in sour cherry fruits. Citric acid content in the fruits of ‘Érdi bőtermő’ and ‘Kántorjánosi 3’ cultivars significantly decreased through maturity period. No significant changes of the citric acid concentration was observed in ‘Érdi jubileum’, whereas it increased in ‘Maliga emléke’.

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27th

Annual report – 2007. In case of apricot cultivars (Harcot, Pannónia, Gönci magyar kajszi, Mandulakajszi) among detected

carbohydrate

fractions

(saccharose,

raffinose,

glucose,

fructose,

sorbitol)

saccharose appeared to have the highest concentration in fruits. 1.1.2.

Improving integrated plant protection technology in sour cherry growing

The technology based on the decree of Ministry of Agriculture and Rural Development (Integrated orchard program, nr. 6/2007, I. 24.) had been applied in practice with success. As a result of the above mentioned treatment the infection of the trees decreased to a 0-2.3% level. Among pests on one hand emergence of european fruit fly (Phaphotis arasi), on the other hand the presence of cherry bark moth and leopard moth was detected on the trunk of the machine harvested trees. The emergence of cherry fruit fly was especially weak in both orchards, thus damages were not observed. Monitoring of the appearance of cherry bark moth and leopard moth is in progress. 1.1.3.

Colour content of the fruits of the most relevant sour cherry and apricot cultivars

The antioxidant capacity of the sour cherry cultivars is indicated by the vitamin C, total polyphenole content and antocyanin concentration. Spektrophotometric results indicate that in all four sour cherry cultivars the anthocyanin level has increased through maturity period, significant increase occurred between the second and third harvesting date. By the end of harvesting time ‘Érdi jubileum’ showed an outstanding antocyanin concentration. In all sour cherry cultivars tested the highest antioxidant concentration occurred by the end of maturity, between the second and third harvesting date (Figure 1). Figure 1.: Characterisation of antioxidant capacity of sour cherry cultivars in the third harvesting date (vitamin C, anthocyanin, polyphenol)

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Annual report – 2007.

600

C-vitamin mg/l anthocianin mg/l polifenol mg/l

500 400 300 200 100 0

polifenol mg/l anthocianin mg/l C-vitamin mg/l

1.1.4. Suitability of sour cherry cultivars for mechanical harvesting For optimal harvesting date it is necessary to be awared of fruit removal force. Even on the same harvesting date differences occure in the fruit removal force among fruits of the same tree. However, more significant alterations in fruit removal force appear on the same tree among harvesting date. The maturity progress is well described by decreae of removal force (Figure 2). ‘Érdi jubileum’ trees yielded poorly (10-20 kg per tree), thus fruit size was bigger than the typical size of this cultivar. Maturity time had started nearly one week earlier than ususal. Significant differences occurred in fruit removal force among harvesting date. Mechanical harvesting started on 12th June - later than it had been indicated by fruit removal force. According to the results of Department of Physics and Control, the firmness of fruits of ‘Érdi jubileum’ evenly decreased during maturity time as indicated by both non-destructive firmness factors. Samples for mechanical harvest were always softer than for hand picking. Maturity can be characterised by incresad bio-yield force and rupture force, however, differences are not significant among harvesting date.

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Annual report – 2007. Figure 2: Changes in fruit removal force in sour cherry cultivars during maturity period

2,5

2

1,5

1. Szedési időpont 2. Szedési időpont 3. Szedési időpont

Szakítóerő (N) 1

4. Szedési időpont

0,5

0

Szakítóerő (N) = Fruit removal force (N) st

1. szedési idő = 1 picking time nd

2. szedési idő = 2 picking time 3. szedési idő = 3rd picking time 4. szedési idő =4th pcking time ‘Érdi bőtermő’ produced its highest yield ever, 40-60 kg per tree. The average fruit size varied by trees, according to their load. Maturity time started some days before than it was excepted for this cultivar. Significant differences in fruit removal force appeared among the first three harvesting date. Mechanical harvesting started between 15th and 20th June. In case of this cultivar the two non-destructive firmness factors acted differently in the course of maturity time. In all cases samples for mechanical harvest were always softer than for hand picking, however, differences were not significant. Bio-yielding force was insignificant during maturity time, whereas rupture force increased, but not significantly. Investigation of the cultivar ‘Maliga emléke’ started slightly earlier as its maturity progress is less known. In the old, less pruned orchard the maturity level of fruits showed high diversity. However, the fruit removal force at the first harvesting date was not high. It has definitely decreased for the next sampling date and there were no significant differences among the third and fourth date. Fruits appeared in bunches and often separated with stalk which features are not advantageous for mechanical harvesting. Samples for mechanical harvest were softer than for hand picking at all harvesting dates and in both factors.

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Annual report – 2007. At ‘Kántorjánosi 3’ measurements on fruit removal force began one week before machine harvesting. The values of the samples harvested on 22nd June were higher than those picked earlier. Similar phenomenon occurred at ‘Érdi bőtermő’ that can be attributed to the heavy rains and windy weather on 21st June. Maturity time of this cultivar started one week earlier than expected. Regarding physical examinations samples harvested after rainy weather were extremely firm as indicated by both non-destructive firmness factors, their alterations were not significant. Machine harvested samples were significantly softer on all date for both factors examined. Bio-yield force as well as rupture force decreased during maturity period. Machine harvested samples were more sensitive than hand picked ones. Preliminary results at Department of Food Preservation indicate that ‘Érdi jubileum’ and ‘Kántorjánosi 3’ cultivars are suitable for vacuum-drying because of their ideal chemical content (higher anthocyanine and phenolic content), however, handling of the end-product is difficult. Technology is easier at ‘Érdi bőtermő’ and ‘Maliga emléke’, but their chemical content is less advantageous than the cultivars mentioned above. Concluding the results of this year for most cultivars the second sampling date was ideal for machine harvesting. This year the optimal fruit removal force was appr. 1 N which results in effective machine harvest. Moreover, chemical content values of the fruits were favourable and preliminary technological experimens gave promising results.

Plans 1.1.1.

Fruit characteristics of sour cherry and apricot cultivars

Outdoor and laboratory experiments will be repeated as biological (biochemical) and physical (mechanical) factors related to maturity are seasonal. Investigating chemical compounds of apricot cultivars at different harvesting date. 1.1.2.

Improving integrated plant protection technology in sour cherry growing

Among cherry fruit fly and monilia in machine harvested orchards the presence of cherry bark moth and leopard moth is becoming frequent. In the future, their appearance must be detected. Basic requirements for integrated plant protection technology in apricot will be developed. 1.1.3.

Colour content of the fruits of the most relevant sour cherry and apricot cultivars

Analysing methods of antioxidant components will be improved for more detailed results in chemical composition of the fruits. 1.1.4.

Suitability of sour cherry cultivars for mechanical harvesting

Repeated measurements of fruit removal force during maturity period. Pruning experiment will be set up in an integrated orchard where the amount of injured and unhurt fruits will be recorded for a more effective machine harvest. On the basis of our preliminary data fruit quality will be examined on IV-3/48 hybrid which is planned to be introduced into fruit growing.

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Annual report – 2007. Appropriate drying and preparation processes will be worked out in the hope of better endproduct.

Transfer technologies Transferrable research and development results are expected for 2008. With our novel digital dynamometer (SZ-T 05, developed in 2007) additional experiments on fruit removal force will be set, results will be published in international papers.

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Annual report – 2007. 3.

DEVELOPMENT

OF

DIETARY-SUPPLEMENTS

UP-TO-DATE BASED

ON

DOMESTIC MEDICINAL PLANT SUPPLY Supervisor: Éva Németh dr Zámboriné

Participants •

Jenő.Bernáth Dr



Krisztina.Szabó Dr



Zsófia Bodor



Zoltán Czirbus



Gabriella Vanya



János Polencsik



Szilvia Sárosi

Aims Production of new and marketable filter-typ product and essential oil containing herbal medicine based on standardised plant source improved by breeding

Summary of the activities fulfilled, results and plans 1./Chamomile product Characterization of wild populations and areas of collection Summary of work done: Propagation material of chamomile (Matricaria recutita) was collected in 2006 from three different habitats (Hortobágy, Nádudvar and Nagyiván). The propagation was done in 2007 raising young plants and bedding out in April into plots with the size 2,2 x 1,2 m2 and with the row spacing 40 cm and the plant-to-plant distance 20 cm at the Research Field of the Department in Soroksár. Habitats were characterized by analysing their soil as well. The height, the diameter of inflorescences and the one of discuses located on the main stem and primary branches were measured on 20 randomly chosen plants from each population. The active materials were identified from samples collected in full flowering. Review of the major results: Considering the height of the populations the difference among them was not significant (average: 30 cm), however the diameter of inflorescence of population Nagyiváni (17mm) was proved to be significantly bigger than the ones of the other two populations. The difference originated mainly from the longer ligulate flowers. Considering

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Annual report – 2007. the quality of the drugs all the three populations answered the requirements of minimum essential oil content of 4 ml/kg required by the Hugarian Pharmocopoiea (PhHgVIII.). The significantly highest essential oil content of nagyiváni population (0,513 g/100g) was proved. In the essential oils of all the populations the dominant compound is the α-bisabolol (39-43%), however the amount of chamazulene (7-10%) is high as well. This composition of the essential oil is in conformity with the requirements of hungaricum quality. Considering the ratio of the required compounds the highest values were measured in case of nagyiváni population. From flavonoid compounds the amount of hiperoside, isoquercitrine and quercitrine could be considered almost equal for the three populations, however the apigenine contents of the drugs of hortobágyi and nádudvari populations (7,1-7,3%) were remarkably higher compared with the population nádudvari. Nevertheless the apigenin content of all the populations examined reached the minimum value of 0,25% required by the VIII. Hungarian Pharmacopoeia (PhHgVIII.). Further steps, planned tasks: Since the population nagyiváni was outstanding from several points of view and it fulfills the requirements of the hungaricum quality, it will be used as the basic material of further breeding work in order to develop a cultivar. Furthermore new populations of chamomile will be examined in order to find other promising plant genesources. Follow up the course of the active compounds Summary of work done: During the experiment samples of post-harvest processes of chamomile collected in the habitat Alföld were examined. The summary of the results of essential oil content can be seen on the flow chart in terms of measure g/100g. During the primary processing the conveyor drier used by Herbária Zrt. consists 5 conveyor belts with the drying temperature of 50-55 Co. By reason of organised sifts and economical operation part of the items are dried under natural drying for 1-2 days. Review of the major results: On right side of the figure 1. the results of chamomile dried with plate-chamber drier of Pusztadrog Kft. (50Co, 12 hours) can be seen. The essential oil content of the end-product depended on the genetic potential of basic material (habitat), on the degree of purity (parts of other plants, ratio of stems). However it did not depend on the drying technology used (conveyor or plate-chamber), and on the natural drying foregone (spreading out for 1-2 days – collection szeghalmi, collection nagyiváni). The main factor determined the essential oil composition (chemosindrome) is the genetic potential of basic material (habitat). During the post-harvest process the ratio of essential oil components changed occasionally and in a little degree, however a correlation with drying was not explored. 2./Production of tea-mixture, its quality-assurance Biological basic material – Melissa

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Annual report – 2007. Summary of work done: 9 population -originated form botanical seed exchange and garden collection- with different number of individuals (É-16 plants, B-9 plants, Cs-33 plants, R-15 plants, 1’-89 plants, 2’-81 plants, 3’-15 plants, 4’-40 plants, 5’-15 plants) were established. During the vegetation period the plants were fertilised, regularly watered. Mechanical weed control and plant protection were applied. According to the morphological examination the progenies were not different; the standard deviations of characteristics measured (height, size of leaves, diameter of individuals) were minor within the populations and among them. Samples from the plant stock planted out in spring have not been collected yet, in case of favourable weather conditions it can be expected at the end of September. Biological basic material – Milfoil (yarrow) Summary of work done: In order to ensure the basic material of the quality drug of Milfoil evaluation of its perennial collection was done from the viewpoint of characteristics of production capacity and active compounds in 2007. Measurements were made in full flowering collecting 3 samples from each population (10-10 shoots/sample). The distillation of essential oils was done according to the requirements of PhHg VII., and the analysis to describe their composition was done by GC-MS method. Review of the major results: Our research work revealed that differences among the populations (cultivars and progenies from the wild) can be proved in majority of characteristics measured. This emphasises the fact, that the basic plant material with appropiate genetic background chosen properly is an important factor to determine the quality production in case of Milfoil as well. The Slovak cultivar Alba and a population solymári originated form wild showed the stongest growth. The previously mentioned 2 populations and the German cultivar Proa produced the maximum amount of flowering branches. Most probably in connection with this the weight of shoots of the same three populations (140, 125, 105 g/10 shoots) exceeded the ones of other taxa. The ratio of the drug within the shoots harvested in case of cultivar Proa (47%) and of population solymári (42%) while the ratio of inflorescence within the drug in case of population csomortányi (33%)and of cultivar Proa (28%) exceeded the ones of other populations. The highest amount of accumulated essential oil was measeured in the flowering shoots of cultivar Proa, with which it reached the limit of the Pharmacopoeia (0,2%). According to their composition in all the essential oils proved to be dominant the ratio of the sesquiterpenes. The chamazulene content of the oils of the cultivars (Alba, Proa) is outstanding, however the samples signed with number 14. and 39. potencially showed similar order of ratio. Further characteristic compounds are the β-cariofillene (5-15%), cariofillene oxid (4-10%) and germacrene D (4-8%). The presence of γ-muurolene (14-28%) is characteristic for the sample with number 41. As a summary of our investigation it can be stated that the most promising materials from the collection of Achillea taxa are the cultivars Proa and Alba and the population solymári signed with number 14. For further and bigger-scale propagation cribratum for sowing from the mentioned populations were produced.

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Annual report – 2007. Further steps, planned tasks: With selection of individuals proved to have high yield and high essential oil and chamzulene content the populations will be improved. Further propagations are planned as well. In order to optimize the agrotechnology the effect of fertilizing on the drug yield, ratio of inflorescence and active material of A. collina will be examined.

Stability monitoring of medicinal plants and of tea-mixtures from medicinal plants Summary of work done: In the frame of stability monitoring the analysis of active compounds of medicinal plan drugs and products was done at the time of starting the storage and after 3 months storage. The products examined so far are as follows: basic material of chamomile inflorescence (2 charge), chamomile filter tea, tea-mixture in sachet Mecsek Gyomor (MGYt), tea mixture in filter Mecsek Gyomor (MGYf), tea-mixture in sachet Herbalakt (Ht), tea mixture in filter Herbalakt (Hf). The storage of the sampes were done according to the guidelines of ICH. The examination of identity and the measurement of the amount of active compounds in case of basic materials and mono-teas filtered were done according to the related article of PhHg VIII. The measurement of the amount of active compounds was done according to the Home Standard of Herbária Zrt. accepted by OGYI. Review of the major results: At the beginning of storage the chamomile basic material and chamomile filter tea met the requirements of pharmacopoeia (Table 1.). Examinig the teamixtures according to the Home Standard the essential oil content of MGYt did not fit the required value even at the time of beginning of storage (Table 2.). The essential oil content of MGYf after three months of storage droped under the value required, however the ascorbicacid content for both type of MGY was appropriate. The quality of Ht agreed the requirements even after three months of storage, while the essential oil content of Hf did not reach the value required even at the beginning (0 month storage). Table 1.: Basic materials and mono-teas Essential oil content (ml/100g) Chamomile inflorescence 1

0. hó

0,481

Chamomile inflorescence 2

0. hó

0,670

Chamomile filter tea

0. hó

0,434

Quality requirements (PhHg.VIII)

at least 0,4

Total apigenin-7-glukozide (%)

Results are expected in September

at least 0,25

Table 2.: Tea-mixtures

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Annual report – 2007. Tea-mixture in sachet Mecsek

Tea-mixture in filter Mecsek

Quality requirements (Home

Gyomor

Gyomor

Standard)

Essential oil content (ml/100g)

0. hó

0,328/

Ascorbic

Essential oil

acid

content

content

(ml/100g)

(mg/100g)

71,8

0. hó 3. hó

Tea-mixture

in

sachet

Herbalakt

0. hó

0,393

Ascorbic acid content (mg/100g)

Essential

oil

(ml/100g)

(mg/100g)

legalább 0,35

legalább 50

78,2

0,341

73,7 Quality requirements (Home

Tea-mixture in filter Herbalakt

Standard)

Essential

(ml/100g)

content (ml/100g)

(ml/100g)

1,137

At least 1,250

0. hó

oil

Essential

oil

content

Further steps, planned tasks: Continuous monitoring of previously mentioned products during storage period (18-36 months), furthermore extension the examinations over new basic materials (fennel, peppermint, yarrow, lemon balm)and products (mono-teas in sachet, Lady Klimax tea-mixture).

3./

Updating

the

quality-control

system,

introduction

of

production

management system Summary of results and work done, technology transfer: Exact kick-off meeting discussion in February and further on project reconciliation once in a fortnight were held. Management committee sat once a month. 8/February – Budapest: Acquisition; 9/March – Balmazújváros: Production; 21/March – Székkutas: Prroduction; 22/March – Budapest: Planning; 29/March Budapest: Sending of Feasibility Study to Herbária Zrt.; 3/April – Budapest: Acceptance of Feasibility Study; 12/April – Budapest: Installation of production management system EGfW. 12/Ápril-4/May: training for production management system EGfW, summing up of hardver demand necessary to the system and basic adjustment of model-company were done. Modelling of financial, inventory adjustment, production, marketing and quality assurance processes were done between 7/May and 31/July using 2 working days of every week. The preparation of data of modelled processes mentioned above was done.

Corvinus R&D Center

acid

content

Essential oil content

2,025

Ascorbic

content

27

Annual report – 2007. Further steps, planned tasks: 11/September – Upload of data of model-company will be done and test-mode for three months will be started.

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Annual report – 2007. 4. DETECTION, INHIBITION, MONITORING AND ANALYTICAL MEASUREMENT OF THE SPOILAGE OF FOOD RAW MATERIAL Supervisor: Anna Maráz Dr

Participants •

Anna Maráz Dr



Mariann Román Juhászné Dr



Andrea Pomázi



Ágnes Belák



Mónika Kovács



Dóra Márta



Attila Gyepes



Ágnes Woller Dr



Árpád Tóth Dr



Péter Fodor Dr

Aims •

Microbiological analysis of spoilage processes of food raw materials originated from plant and animal sources.



Determination of spoiling of microorganisms, examination of their extracellular enzymatic activity and metabolic processes.



As the main tasks in these activities screening for the characteristic cellular, enzymatic and volatile metabolic compounds, which could be suitable for the identification of spoilage markers. On the basis of molecular, enzymatic or chemical analysis rapid, real-time and online detection and measurement of spoilage could be achieved.

Review of the performed activities in the first year and the achieved results 1. Analysis of spoilage process of stored fruit Species: Japanese plum (Prunus salicina, L) / “Autumn Sweet” and “Angeleno” Conditions of storage: temperature 2°C; 95% of relative humidity

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Annual report – 2007. Composition of atmosphere: Control:

21% O2 + 0.3% CO2

30 days

Treated 1:

2 % O2 + 2 % CO2

45 days

Treated 2:

2 % O2 + 5 % CO2

45 days

Treated 3:

1 % O2 + 0.3% CO2

more, then 90 days

Results of the storage belong to Subtask 6. 1.1. Isolation and characterisation of dominant microorganisms from spoilage processes We examined 5 samples from spoiled plums during and at the end of the storage, and isolated the following microbes with commercial and our own processed media: Group 1: bacteria (62 isolates); Group 2: yeasts (23 isolates); Group 3: moulds (29 isolates). Different selective media were analysed aiming to isolate microbes with different - in some cases significantly diverse - growing rates, as well as microorganisms that produce inhibitory compounds. Isolated microbes were characterised according to their temperature requirement, types of metabolisms and extracellular enzyme production. Morphological, biochemical and physiological examinations were performed for the identification. Species identification was performed partly by traditional methods (i.e. yeasts), partly by miniaturised identification kits (i.e. API and BBL Crystal). Main results of idenfication: Bacteria: Mainly mesophilic, saprophytic strains. Micrococcus, Burkholderia and Acetobacter species were dominant. Lactic acid bacteria could not be isolated. Yeasts: Seventy percent of the isolates were able to ferment glucose. They had broad temperature requirement, most of them was able to grow at 37°C. Pichia anomala, Metschnikowia pulcerrima, Saccharomyces cerevisiae, Cryptococcus spp. and Rhodotorula spp. were dominant. Moulds: Most of the isolates were psychrotrophic. Penicillium expnsum, Botrytis cinerea and Alternaria spp. were dominant. 1.2. Characterisation of microorganisms, which are dominant in the spoilage processes via detection and identification of their volatile metabolic compounds A microbiological measurement system has been developed, which was suitable for cultivation of the selected strains under sterile condition for a long time as well as continuous or periodical on-line analysis of the compounds in the atmosphere could be performed. An

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Annual report – 2007. SPME technique followed by GC separation of the compounds has been developed (scarcely mentioned in the literature) to fulfil our tasks. By comparing the resulted chromatograms and identifying the compounds we started programming of the system for the identification ofthe characteristic metabolic compounds. In the experiments different culture media and the plum itself were inoculated with the identified moulds, yeasts and bacteria, isolated from the spoilage processes. Results: The GC-spectra of the desorbed compounds, accumulated on the SPME probe for 15 minutes, showed significant differences in the case of the analysed samples. The GC spectra obtained changed both in the position and in the amplitudes of the peaks during incubation. We determined and identified the main characteristic compounds of the spectra obtained. As the development of the method the inner standard compounds and the proper concentrations were determined and we already started the quantitative determination of the compounds. Our main conclusion is that the developed SPME sampling, the GC separation and the flame ionizing detection can be a suitable for the characterization of the specific volatile metabolic compounds of the dominant microorganisms. 2. Microbiological characterisation of spoilage microbiota originated from poultry meat; isolation and examination of the dominant microorganisms Microbiological changes during refrigerated storage of chicken upper-legs at 4 °C were analysed in two series of samples. Microbiota of the skin, the muscle and the homogenised upper leg were analysed separately in order to determine the specific spoiling microbiota and to isolate the characteristic microorganisms and to examine some biochemical properties (lipase and protease activity) of these microbes. Totally 48 bacteria and 38 yeasts were isolated from the samples. Characterisation of the isolated bacteria, determination of the dominant species Examination of microscopic cell morphology, Gram-staining and different biochemical tests were performed for characterization of the isolated bacteria. Further additional tests like colony morphology on WL nutrient agar, determination of the characteristic growing and determination of lipolytic and proteolitic activities were carried out. It was established that most of the isolates proved to be psychrotrophic microorganisms. Majority of the isolates possessed proteolytic activity while half of the strains showed lipolytic activity. Pseudomonas strains are characteristic microorganisms cause spoilage of poultry meat. Advancement of the storage at 4°C caused significant increase in their number, but relatively high number of different species belonging to the Aeromonas genus could be isolated, which is also characteristic to the spoiling microbiota of chicken meat. Examination of the isolated yeasts

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Annual report – 2007. All of the yeast isolates had lipolytic activity and in a smaller group of the isolates proteolitic activity could also be detected. On the basis of morphological and biochemical characteristics majority of the yeast were identified as Yarrowia lipolytica and Candida zeylanoides. Proteolytic yeasts

YC-3

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YS-32

Lipolytic yeasts

YC-3

YS-32

32

Annual report – 2007. 5. DEVELOPMENT OF FOODS, PREPARED WITH RAW MATERIALS COMBINATIONS

Supervisor: Zsuzsanna Cserhalmi Dr

Participants •

Zsuzsanna Cserhalmi Dr



Bálint Czukor Dr



Györgyné Kardos dr.



Piroska Hartyáni



István Remeczki



Péter Fodor Dr



Emese Kápolna Dr



Valéria Gergely Dr



Róbert Katona



István Béres

The aim of subprogram In the frame of the tender we set ourselves- put forward the health protecting factors and the biologically effective factors of vegetables and fruits - the preparation of dried powder and jams, which serve the healthy nutrition, rich in phenolic compounds and have purposeful antioxidant characteristic. The consumption of these foods can affect favourably to the health care of consumers and the aim of possibly dietetic, medicinal nutrition. As a completion of documents, in the first period of project plan we aspired after giving more data and information about the establishment of occurrence and content of the phenolic compound (polyphenols) in the bioactive compounds of fruits and vegetables. Other aims were to determine the antioxidant character and quantity. According to the reference literature and the results of own measurements we aspire after certain ranking and highlight with which help subservient raw material combinations can be developed for producing jams and food powders. According to the analytical results lab-scale manufacturing is to be occurred with the help of practically chosen technological operations.

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Annual report – 2007. Beside the application of raw material combinations, the content of product was developed that way to meet the other requirements of health care nutrition (reduced sugar content, reduced glycaemia index, augmented fibre content and raw material rate) beside the presence of optimized phenolic level and antioxidant capacity.

Summary of fulfilled activity According to the study of the up-to-date international reference literature it can be established that in the decreasing of the risk of the most serious chronic diseases (heart- and vascular, tuberculated) the regular consuming of fruits and vegetables is justified prosperous. This prosperous effect is due to presence of the biological active compounds content of horticultural

stocks,

such

as

the

carotenoids,

vitamins,

polyphenols,

flavonoids,

oligosaccharides, mineral material, and fibres. The biological active components are such compounds of the food which are present in small amount and are much diversified in point of their chemical conformation and function. The physiological importance (phenolic and antioxidant components) of bioactive materials of fruits and vegetables is confirmed by more research, clinical experiments and announcements. This statement is true also in that case if we think to the several scientific debts in the identification of phenolic and antioxidant role nutrition components, in the digestion of their properties and in the clarification of their physiological role. So the research of this field is reasonable and suppletory. During our research work five types of vegetables (carrot, tomato, celery, beetroot and girasole) and ten types of fruits (strawberry, sour cherry, raspberry, red currant, black currant, blueberry, mulberry, apricot, peach, plum) were investigated in order to establish the bioactive compounds of these fruits and vegetables, with emphasised attention to the establishment of the total phenolic compounds, the radical scavenging activity, the micro and macro elements and the fibre content, respectively to the identification of vitamin C, tocoferol, carotene, anthocyanin and flavonoid type chemicals. In point of the phenolic content and radical scavenging activity the experiments showed almost comprehensive view, other experiments are still in process in consequence of the numerous and labour-intensive measurements, hence only partial results can be published in this report. The results of experiments for the occurrence of phenolic chemicals, and for the establishment of radical scavenging activity showed, that among the analyzed vegetables the beetroot seems to have very momentous total phenolic content (1300 mg Gallic acid/100 g raw material) and high scavenging activity (135 mM trolox/g raw material). The celery and the girasole has lower amount of total phenolic content (355-515 mg Gallic acid/100 g raw material) and radical scavenging properties (4,5-14 mM trolox/ g raw material), the other vegetables have only moderate results for these properties. Among the analyzed fruits in point of total phenolic content, the black currant, blueberry and mulberry have by far the best

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Annual report – 2007. results (4000-6000 mg Gallic acid/100 g raw material), the strawberry can be well evaluated (1000-1500 mg Gallic acid/100 g raw material) and the other types of fruits have only moderate results (10-500 mg Gallic acid/100 g raw material). In point of radical scavenging capacity the same fruits have the best results and same ranking compared to the moderate level of other fruits. It was also established that between the technology operations the heat treatment decreased the scavenging properties significantly (30-50 %) and the concentration of phenolic compounds only moderately (15-25%). The deep freezing did not hurt these material parameters practically. As the effect of the moderate drying which can be performed maximum on 70 °C degree, the concentration of phenolic compounds decreased with 5-15 %, whilst the results of scavenging activity decreased with an amount of 20-30 %. The results of experiments which were carried out for the identification of vitamin C, tocoferol, carotene, and anthocyanin compounds in case of raw and different way treated fruits and vegetables show that among the vegetables the tomato (146 μg/g), between the fruits the black currant (1561 μg/g) and strawberry (812 μg/g) have momentous vitamin C content, which was dissolved considerably under the treatments (23-60%). During the investigation of tocoferol (α, α-T3, β, γ) content of carrot and tomato, it was considered that whilst there was no difference under treatments in the α tocoferol (vitamin E) content of tomato due to the different bioactive compounds ( vitamin C, phenolic compounds, other tocoferols), but the α tocoferol content of carrot decreased by 60 %. The amount of total carotene in the raw material of tomato decreased only by 35 % under the treatments due to the prosperous bioactive compounds of the vegetable and the degradation in the lycopene content was 43 %. Contrarily the amount of total carotene content decreased by 55 % in case of carrot, while the amount of α and β carotene decreased by 55-57 %. Among the samples of strawberry, sour cherry, blueberry, black currant and mulberry, the black currant had the highest value of anthocyanin content (1273 µg/g), followed by blueberry (878 µg/g), lastly the other fruits with a medium value. During the treatments, the anthocyanin components of the samples of blueberry and black currant were very stable in contrast with the anthocyanins of the other fruits which were dissolved in the value of 40-60%. The results of micro and macro elements analysis represent the difference well between certain fruit species, which analysis was made by the representative samples of frozen fruits, as the industrial semi-finished goods. In view of total phenolic content, scavenging capacity and bioactive compounds during the raw material analyzes – decide upon the possibly highest values – the determination of composition of lab – scale jam and experimental dried product happened and according to

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Annual report – 2007. these, preparation was also applied. During the determination of raw material combinations beside the optimization of chemical composition the technology skill was considered, as well. From five different types of fruits (black currant, blueberry, mulberry, sour cherry, strawberry) eight sort of jams (mixed fruit from 3 different types, mulberry, sour cherry, black currant, blueberry, strawberry) and three types of vegetables powders (carrot, celery, beetroot based) were produced as experimental products. The experimental, lab-scale production confirmed, that the chosen raw materials mixtures meant to be prosperous combinations, because during their application it did not suggest any technological or engineering problems. Moreover the combination with girasole concentrate subserved the drying process during the production of powders, it permitted the redemption of the maltodextrin foaming material and the mitigation of sugar content. The investigation of chemical compounds in lab products showed, that with the help of raw material combinations, depending on the composition, high phenolic content and radical scavenging (antioxidant) characteristic food can be recovered. The total phenol content of jams were 1000-3000 mg Gallic acid/100 g raw material, the radical scavenging capacity was 100-200 mM trolox/g raw material and the phenol content of dried powder were 1000-4000 mg Gallic acid/100 raw material and the antioxidant capacity was 100-150 mM trolox/g raw material. The high values of investigated bioactive polyphenol and antioxidant compounds confirmed also, that the production processes did not cause unfavourably high decreasing in the occurrence of raw material bioactive compounds. During the official sensory analysis, were made with experimental jam products, the strawberry had distinguished labelling, the other products achieved good results. The products were qualified as appropriate with completeness for consumption and release. The representative degustation of food powder products with combined raw material conveyed a prosperous impression, also.

The review of important results During the assay of bioactive materials of five types of fruits and ten types of vegetables it was established, that among the investigated vegetables, the beetroot and among the fruits, the black currant, blueberry, mulberry seem to have the momentous total phenol content and high radical scavenging activity. Among the technological parameters, the heat treatment decreases strongly the radical scavenging activity by 30-50 % and the concentration of phenolic compounds moderately by 15-25 %. The deep freezing does not hurt these material parameters practically.

As the effect of the moderate drying which can be performed

maximum on 70 °C degree, the concentration of phenolic compounds decreased with 5-15 %, whilst the results of scavenging activity decreased with an amount of 20-30 %. The results of experiments which were carried out for the identification of vitamin C, tocoferol, carotene and anthocyanin compounds in case of raw and different way treated fruits and vegetables show that among the vegetables the tomato (146 μg/g), between the fruits the black currant (1561 μg/g) and strawberry (812 μg/g) have momentous vitamin C content, which was dissolved

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Annual report – 2007. considerably under the treatments (23-60%). During the investigation of tocoferol (α, α-T3, β, γ) content of carrot and tomato, it was considered that whilst there was no difference under treatments in the α tocoferol (vitamin E) content of tomato, the amount of α tocoferol content of carrot decreased by 60 %. The amount of total carotene content of tomato decreased under the treatments by 35 % and the amount lycopene content by 43 %. In case of carrot, there was an amount of 55 % total carotene and 57-57 % α and β-carotene decreasing. During the analyses of anthocyanin content of fruits it was established that the anthocyanin components of black currant (1273 µg/g) and blueberry (878 µg/g), which have momentous anthocyanin content, resist well against the treatments. As the results of the treatments only 13-19 % decreasing was observed, contrarily to the other lower anthocyanin content fruits, where the dissolution were 40-60 %. During the production of experimental samples of eight types of jams and three types of vegetable powder, the lab-scale productions confirmed that the chosen raw material mixture meant to be as prosperous combinations and depending on the composition, food was produced with the characteristic as follows: high phenolic content and radical scavenging activity, rich in bioactive compounds, prosperous sensory properties.

Further tasks (Plans for 2008) In the further period of development of the project, the additional continue of experiments of raw material and “ready-product” is expedient and reasonable for the establishing the development of further raw material combination for producing jams and dried products. The further refinement of the composition of polyphenol-rich products is necessary, in order to decrease the sugar content of the dried powders, the energy content and the glycaemia index contrarily to the traditional product composition. In line with this, the content of fibre and mineral material has to be increased e.g.: with the application of girasole extracts. The further aim is leaning on the experiences of lab experiments and the sample production, respectively starting the experiment for the actuation of the expansion phase of pilot-scale dimension.

Technology transfer The Pacific Óceán Ltd. and the GPS Powder Food Processing Ltd. take part in the elaboration of research project as subcontractors. The elaboration of raw material combinations, the producing and qualification of jam and powder products happen together with the subcontractors. We work together with the Pacific Óceán Ltd. in the producing of different composition jams, in case of producing vegetables powder together with GPS Powder Food Processing Ltd. According to the preliminary discussions the Rauch Hungária Ltd. Budapest and the QuickLine Ltd. are interested in the research results.

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Annual report – 2007. 6. CONTROLLED ATMOSPHERED STORAGE AND TECHNOLOGY

Supervisor: Csaba Balla Dr

Participants •

Géza Hitka



István Dalmadi



Krisztina Horti



Tamás Sáray Dr.



Etelka Kovács Dr.



Márta Nemes Csukáné



Péter Fodor Dr



Attila Gyepes



Ágnes Woller Dr



Árpád Tóth Dr



Gabriella Kövér Hanula



Antal Tamus



Ariel Tamus

Aims and short survey The main aim of the present sub-project is to carry on research work on the biological activity of fruits and vegetables, on the effect and kinetics of low oxygen storage conditions, on the species-specific determination of threshold concentration of O2 and CO2 in ULO controlled atmosphere storage and on the development of early detection of storage anomalies. Research tasks: −

Analysis of ripening processes and respiration kinetics of fruits and vegetables, investigation of O2 and CO2 dependence, threshold value of O2 and its respiration kinetics. To develop a testing method and to construct a measuring system for the detection of the respiratory process. Validation of the measuring system and studying the respiratory mechanism of the investigated products, including investigation of

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Annual Report 2007

38

Annual report – 2007. temperature and gas concentration (O2, CO2) dependence of respiration and analysis of kinetics of wound-respiration. −

Analysis of detection methods for ripening processes, to find application possibilities of non-destructive investigation methods, investigation on the application of infrared spectroscopy for the detection of ripening processes.



Method development for the detection of components present in the gas atmosphere of fruits stored in controlled atmosphere which indicate product quality, investigations for the analysis of ripening processes and for early detection of spoilage processes, recognition of physiological changes caused by low oxygen concentration.

Accomplished activity 1. Construction of a measuring system for the detection of respiratory processes: A closed system was constructed for measuring respiration. Sensors are high sensitivity (09999ppm) IR-CO2 sensors (type Ahlborn- FYA600CO2HA), data recording is carried out by a computer-aided data recorder type Ahlborn ALMEMO3. The system is capable of measuring respiration in an open, through-flow and closed system as well, and of determining the kinetic constant of respiration. Accomplished tasks: determination of respiratory characteristics, temperature and oxygen dependence of respiration and kinetic constant of respiration of appricot, Japanese plum, some onion and paprika varieties. 2. Investigation on the application of infrared spectroscopy for the detection of ripening processes and for the non-destructive monitoring of ripening process Almost all main components of agricultural and food products (water, protein, fat, carbohydrates) have absorption bands in the near infrared wavelength range of 800-2500 nm. First of all signs of hydrogen containing groups carry important information about organic matrices, like fruits and vegetables, and their components determining product quality. Absorbance can be attributed to bonds where hydrogen is involved in the ranges corresponding to C-H, O-H, N-H combinations. Biochemical processes taking place during ripening in fruits and vegetables significantly affect hydrogen bonds and groups of compounds. Their analysis in the characteristic range of NIR spectrum show spectral forms and changes indicating quality changes. The method, as a non-destructive one, can be suitable for the repeated examination of the same samples during the course of ripening and for prediction of the process or a characteristic parameter. NIR spectrum, as a data set, can be analysed only by an appropriate spectrum-analyzer method. The main aim is to find an evaluation method by means of which correlation can be found between the characteristics of NIR spectra and the ripening process of fruits. Applied methods: Principal Component Analysis (PCA), Discriminant Analysis (DA), data reduction

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Annual report – 2007. methods (PCA+CA), Polar Qualification System (PQS) and Spectrum Recognition Tool (SRT).

Investigated products: Products included in the investigation: pear, banana, avocado, papaya, tomato and appricot. Each product is after-ripening and show climacteric respiration. They are suitable for monitoring ripening processes as a function of time by NIR technique Materials, methods and instruments The following methods and instruments were used in the investigations: −

NIR spectra were recorded by METRINIR 1017 analyser in the spectral range of 7001700 nm.



Spectrum analysis in the 400-1100 nm range by pigment analyser type PA 1101 (producer: Control in Applied Physiology, Germany).



Acoustic texture analysis



Measurement of meat firmness by penetrometer (types FTP327, FT- 011)



Measurement of solube solids content by manual refractometer

Results: Changes in time of gravity center points of NIR spectra evaluated by PQS of pear and tomato are shown as examples. Common characteristic of the investigated products is their rapid after-ripening through climacteric respiration. According to research until now NIR, as a nondestructive method, can monitor ripening processes only with uncertainty. Development of spectrum analysis as well as evaluation systems need further investigations.

Figure 1. Changes of gravity center points of NIR spectra evaluated by PQS of pear and tomato during storage

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Annual report – 2007. 3. Analysis of ripening processes of fruits and early detection of spoilage processes during ripening and storage by the detection of volatile components generated by physiological changes Improvement of technical conditions of CA storage Aims: As early detection as possible of physiological changes and spoilage processes of fruits during storage is a question of quality and product safety, that is, a task offering economic benefits and production safety. It is specially true for CA storage, where the closed system excludes direct observation or only visual observation is possible. The question is if there are any specific components that can clearly indicate quality deterioration or microbial spoilage to predict unfavourable processes in fruits. Based on literature on-line monitoring of the atmosphere of fruit storage rooms can be performed by the determination of some specific components (e.g. methanol, ethanol, acetaldehyde, esters) (e.g. by headspace/SPME/gas and mass spectrometric methods). Sampling, SPME (Solid Phase Micro Extraction) conditions, instrumental measurements, optimisation of data recording and evaluation, validation of the method and its testing in practice are necessary for method development. In a later phase of investigations, based on the successful detection, the measuring system could be set to alarm function. Investigated products and methods of investigation: Investigated products were as follows: Japanese plum variety Autumn Sweet. Method of investigation: controlled atmosphere storage of products between 1,5-2,0 °C, in four different O2 and CO2 atmosphere, with and without 1-MCP ethylene inhibitor. The following typical characteristics of products were determined during storage: weight loss and spoilage loss, refraction, respiratory characteristics, texture characteristics (acoustic and penetration). Samples were taken continuously by SPME technology during storage and gaschromatographic analysis was carried out to detect the volatile components in the headspace above the product. Results: −

The sample stored in 1% O2 and no CO2 gave the best results regarding storage life. Shelf life of control samples (normal atmosphere) was 28-30 days. Controlled atmosphere with 1% O2 content resulted in 42 days storage life, while 1-MCP combined with controlled atmosphere resulted in 60 days storage life.



SPME sampling technique and the GC analysis of the absorbed gas phase proved that different treatments generated the appearance of different volatile components in the atmosphere. SPME technique ensured good reproducibility.



Gas components absorbed by SPME sampling technique showed well demonstrable differences between spoiling and non-spoiling batches. It indicates that this method seems to be suitable for the detection of the processes.

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Annual report – 2007.

Figure 2. Gas chromatogram of the atmosphere of unripe and under ULO conditions stored apricot On the gas chromatogram of in ULO stored appricot ethyl-acetate (2,43 min) and ethanol (2,61 min) appeared as by-products of anaerobic respiration. In the course of measurements concentration of ethyl acetate was increasing while that of ethanol was decreasing. Standard deviation of triplicate samples was ± 10,7 RSD%. In case of appricots stored under normal conditions peaks appeared at different places, mainly towards the end of the spectrum and no anaerobic by-products could be detected. Anaerobic by-products in such low concentration didn’t cause any physiological changes in the samples.

Summary Based on the measurements SPME technology is considered to be suitable for on-line detection of volatile compounds of fruits. In the investigations interfering effects of environmental factors could be decreased to a minimal level and reproducibility could be increased. Furthermore the followings are planned: investigation of temperature dependence of the process, method development for the detemination of oxygen threshold of fruits, improvement and adaptation of the technology for semi-industrial and industrial conditions, analytical determination of volatile components by GC/MS technique.

Technology transfer Present results are the outcome of the initial phase of the research. Their direct application for the detection and analysis of the technological process is not yet fully developed. Further investigations are suggested on the validation of the parameters of the storage technology.

Further tasks −

Investigations on early detection of ripening and spoilage processes during storage by the detection of volatile compounds generated by physiological changes. Development of a gas chromatographic method for the detection of components present in the gas atmosphere of products stored in controlled atmosphere.



Monitoring of ripening processes by gas chromatography, gas chromatographic detection of artificially induced physiological damages (storage below O2 threshold).

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Annual report – 2007. −

Improvement of storage technology and technique of fruits and vegetables, model investigations in CA storage room. Experiments on non-destructive monitoring of quality changes.

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Annual report – 2007. 7. DEVELOPMENT OF SENSING SYSTEM FOR PRODUCT GRADING Supervisor: András Fekete Dr Participants •

András Fekete dr.



József Felföldi dr.



Ferenc Firtha



Zoltán Gillay



Viktória Muha Zsomné

Objective for the first year Evaluation of the present measurement methods and determining the necessary development The objective of the present project is the development of sensing system for the measurement of mass, texture (firmness, density), surface and internal characteristics of the product.

Summary of the work performed Measurement of product mass The measurement of the product mass can be performed by one by one method depending on transporting of the product. Product mass can be measured in batch by different electronic weighers or transport belt weighers. Mass can be measured by indirect method when the mass is calculated from the volume of the product measured by image processing. Measurement of product texture The possible methods and conditions of product texture measurement were determined and the different compression methods were found to be suitable for laboratory conditions and possible nondestructive and rapid methods to be performed by portable instruments. The compression test method means that either a probe is pressed into the product, or the product is compressed between two flat plates and meanwhile force and deformation are measured. With the majority of the compression test methods the penetration speed is very small and constant, therefore, the test method is quasi-static. The instrument used for such a compression test is the precision penetrometer that is generally operated by a computer. From the results of such a compression test several parameters can be calculated, such as rupture force, rupture stress, bioyield force/stress, Young modulus of elasticity, etc.

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Annual report – 2007. Depending on the measurement method several other parameters can be calculated, e.g. rheological characteristics including creeping, relaxation, etc. Further compression test methods are available for rapid and destructive measurement that is the Magness-Taylor type manual penetrometer. However, for rapid and nondestructive measurement the MGI-1091 electronic penetrometer is available, to which computer (Note Book, or Palm Top) can be connected to process data, to display and to store data. Dynamic texture measurement methods are available, as well. The advantage of these methods is the nondestructive character if the instrument is constructed accordingly. These nondestructive dynamic methods are very popular because of their application to grading, sorting and packing machines. Beside the conventional compression test methods there is a definite interest for the nondestructive dynamic methods and instruments. With such instruments the product is excites either by a single pulse, or by a pulse series and the mechanical characteristic is calculated from the reaction of the product (e.g. resonance, wave spread, etc.). The principle of the measurement is that the mechanical vibrations are dependent on the product firmness among other characteristics. Therefore, the dynamic behavior of the product includes information on the product texture. Common feature of the dynamic methods that the energy is very low and the method is rapid. There are two large groups of these methods the resonance analyzing method and the impact method. With the impact method the product is knocked by special hammer having a built in force or acceleration sensor. The assumption is that the measured impact force is proportional to the deformation (F = -D*x) where the deformation is very small. This assumption was confirmed by measurement performed with precision penetrometer (SMS Texture Analyzer) on model materials and different products. With viscoelastic materials the measured force is dependent on the speed, as well. However, this dependence is quite small. Therefore, the proportional relationship is generally accepted. This is a typical harmonic vibration where the movement of the hammer follows the first quarter period of a sinus wave. Therefore time period is: T=2 (m/D)1/2, where m is the mass of the hammer and product firmness is described by D spring stiffness. This impact method (Figure n1) was found to be suitable for testing bell pepper samples of low viscosity.

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Annual report – 2007.

Figure 1. Impact test of bell pepper samples

Measurement of product surface characteristics The different methods for measuring product surface characteristics and detecting surface damages were analyzed with special respect to computer vision and image analysis. There was a considerable development in the field of optical test methods and some of them are used in different machines and in mobile machines, as well. The different optical methods are suitable for the assessment and/or determination of shape, size, color, surface roughness and internal characteristics of the product. The applied method can be based on light reflectance, light transmission, color measurement, image analysis and near infrared reflectance, etc. The principal parts of computer imaging system are the hardware and the software. The hardware generally consists of illumination, CCD camera, image digitizer card and computer. The software is used to process the image and to analyze it depending on the purpose. The image is fed into the computer via the image processing card. Afterwards the image is stored in a practical format and processed. The actual image processing is performed either by a commercial, or special purpose software to provide with the appropriate information. There are conventional procedures and devices available for the determination of product size and shape and for sorting accordingly. However, the development of electronics and computer techniques resulted in new methods for size and shape analysis. For this purpose machine and computer vision systems and imaging systems are available. The product color used to be measured by spectrophotometer. However, lately it can be determined by computer vision and image processing system when a relatively large area of the surface is measured, average values and color components are calculated. Both methods can be useful depending on the purpose. On the mentioned basis simple methods are developed and used in different grading machines. In some cases the grading according to the color characteristics is performed on the mobile machine to increase throughput (e.g. distinguishing red and green tomatoes).

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Annual report – 2007. The product surface can be evaluated according to the brightness. This is an important quality characteristic of apples. However, the ripeness or overripe state of the fruit can be evaluated according to surface roughness. This roughness is especially important with apples during storage. The increase of surface roughness of apples could show the mass reduction of the product and consequently a reduction in the quality of the product, as well. The surface roughness can be sensed by computer-based vision and image processing system. Close correlation was found between the roughness of the apple surface measured by optoelectronic system and the mass reduction of the apple. The black to white ratio was used to characterize surface roughness. Consequently, surface roughness can be a good characteristic of product quality. Measurement of internal physical properties of the product Both near infrared reflection (NIR) and hyperspectral imaging are suitable methods either for the measurement of internal physical properties of the product, or for detecting internal deteriorations. Near infrared reflection is suitable for the measurement of the internal characteristics of the product by destructive method based on special sample preparation. However, there are efforts to measure product components by nondestructive methods. Hyperspectral imaging system is a new method that is able to measure the spectrum of definite points along the surface. From the spectrum the quantity of different components can be determined. Hyperspectral imaging by NIR camera provided with results about the variation in the moisture content along the carrot surface. The relative reflectance of the carrot disk in the function of the wave length and the carrot disk diameter is shown in Figure 2 for the 900 to 1750 nm range. Relationship was found between the relative reflectance and the moisture content of carrot. The character of apple bruises was determined by hyperspectral imaging with NIR camera. From the results the fresh and the earlier bruises of the apple were distinguished. The range from 1000 to 1340 nm was found to be of special interest for this purpose. The measured reflectance was dependent not only on the wave range, but on the apple cultivar, as well. Electronic tongue is suitable for measuring quality characteristics of liquid foods, comparing changes relative to a reference, and identifying different taste defects. The application of electronic tongue to milk products, fruit juices and other liquid foods provided with interesting results.

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Annual report – 2007.

Figure 2. Relative reflectance of carrot disk in the function of the wave length and the disk diameter The electronic tongue is an instrument that is suitable for measuring quality characteristics of liquid foods, the difference from a reference liquid and identifying different taste defects. The electronic tongue was used for milk products, fruit juices and for other liquid foods.

Most important results The mass of the products in a batch can be measured by the present methods on a transport belt. However, the online measurement of single products needs a special purpose solution. Compression test methods were found to be suitable for high precision measurements under laboratory conditions. Therefore, these methods are suitable for the calibration of different rapid and nondestructive instruments. Rapid measurement can be performed by portable compression instruments, but in this case the accuracy of the measurement is poorer than with high precision penetrometers. The compression methods are not suitable for on-line measurements in different grading, sorting and packing machines Instruments based on the different dynamic methods are nondestructive in the case of a special construction. However, such methods and instruments are in the development stage. The advantage of the dynamic methods is that the instrument is suitable for on-line measurement and can be built into different grading, sorting and packing machines. The different optical methods – first of all computer vision and image processing systems – are suitable for the measurement of product surface characteristics and for the detection of surface damages. There are several methods in the development stage in this field. Such methods are suitable for the measurement of product shape, size, color and surface

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Annual report – 2007. roughness. In the case of further development the optical methods can be used for on-line measurement, as well. Near infrared reflection (NIR), hyperspectral imaging methods and the electronic tongue are suitable for the measurement of internal physical properties of the products and for the detection of internal deteriorations. However, these methods are not matured yet. However, these methods and new methods to be developed on the basis of the present ones will be applied to special purpose on-line measurements of different products.

Further activities (planned for 2008.) In the field of task no. 7 the objective is the development of an automatic measuring system. The system is to be suitable for automatic measurement of quality characteristics of the products and data acquisition with special respect to the optoelectronic sensors connected to the system. The field of application of the system has to be determined by testing. Activities (detailed) Measurement of product mass - adapting commercial electronic weighers for continuous measurement during transporting belt Measurement of product texture - development of reference method for laboratory texture measurement and development of method for on-line texture measurement of the product Measurement of product surface characteristics - development of optical methods for the measurement of product surface characteristics and the selection of the best method for the purpose Measurement of internal physical properties of the product - development of optical methods and the application of electronic tongue for the measurement of internal physical properties and the selection of the best method for the purpose

Technology transfer The methods and instruments to be developed as the result of the project will be used in the fields, as follows: horticultural production, storage of produces, sale and purchase, food processing and food quality monitoring.

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Annual report – 2007. 8. DEVELOPMENT, OPTIMIZATION AND APPLICATION OF ’SOUS – VIDE’ TECHNOLOGY Supervisor: Csaba Balla Dr

Participants •

Csaba Balla Dr



Márta Nemes Csukáné



István Dalmadi



Krisztina Horti



Kinga Horváth Magyarné



Kálmánné Koncz



Klára Huszár Pásztorné



Katalin F. Polyákné



Csilla Vén



Gábor Jónás

Aims and short survey Consumer demands in relation to processed and preserved foods are more and more critical regarding preservatives, artificial additives, colorings and taste enhancers. Consumers prefer foods with high nutritional value and natural organoleptic characteristics. In order to preserve organoleptic and nutritional attributes minimal food processing technologies tend to replace traditional procedures. One of the minimal processing technologies, spreading more and more nowadays, is „sous-vide” technology using the principle of vacuum-cooking. „Sous-vide” is a minimal processing technology conforming to the end use. Beside excellent keeping quality its primary aim is to meet food safety requirements and to reduce food safety risks to a minimal level. Beside the main requirements, aspects and demand of further food processing in the kitchen, like attaining proper texture in addition to taste, can not be neglected. It is well known, that the process of heat destruction can be applied cinetically not only to microorganisms but to processes during textural changes. This is specially true in those cases, when heat treatment of products of different character is performed in the same packaging, that is, there is little possibility to make corrections during cooking in the kitchen.

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Annual report – 2007. Conforming to these aspects the main objective of the research programme planned for this year was to analyse kinetics of holding time and temperature relationships of changes in texture of vegetables, that can be taken into consideration as raw materials. Besides our aim was to create a matrix by means of which destruction of microorganisms and heat treatment causing textural changes can be handled according to the same principles.

Accomplished activity 1) Texture profile analysis of root vegetables: In the experimental matrix conforming to the requirements of sous-vide technology texture profile analysis of carrot and potato was carried out by INSTRON 4302 and SMS (TA.XT.plus) texture analyser (Fig. 1.).

Figure 1. Heat penetration and texture profile analysis 65 °C

85 °C

75 °C

0,4

0,4

0,35

0,3 5

0,35

0,3

0,3

0,3

0,4

0,25 0,2 0,15

Rupture stress (MPa)

Rupture stress (MPa)

Rupture stress (MPa)

Rst (MPa) measured

0,2 5 0,2 0,1 5 0,1

0,1

0 40

Tim e (m in)

Corvinus R&D Center

60

0,15

Ps t B (MPa) f itted

0 20

0,2

0,05

Rs t A (MPa) f itted

Rs t B (MPa) f itted 0

0,25

Rs t (MPa) meas ured

0,0 5

Rs t A (MPa) f itted

Rst B (MPa) fitted

0,1

Rs t (MPa) meas ured 0,05

Rst A (Mpa) fitted

80

0 0

20

40

60

80

Tim e (m in)

Annual Report 2007

0

20

40

60

80

Time (min)

51

Annual report – 2007. Figure 2. Rupture stress of carrots as a function of Figure 3. Penetration values of potato as a

temperature and holding time

function of temperature and holding time

In case of both products rupture stress and penetration

force,

destruction,

4,5

decrease more and more intensively by increasing

4,0

temperature

show

3,5

negative exponential correlation and can be divided

3,0

and

necessary holding

for

time.

Curves

65°C 70°C 75°C 80°C 85°C

into two sections. In the first stage of blanching („cooking section”) changes are faster. Presumably cooking process influences changes in mechanical

ln penetrációs erő, N

90°C

2,5 2,0 1,5

characteristics. Heat treatment causes changes in mechanical

and

diffusional

properties

of

cell

membranes and vascular bundles and in the turgor state of cells of carrot and potato. As a result of this phenomenon

the

product

gets

softer.

1,0 0,5 0,0 0

5

From

10

15

20

25

30

35

hőkezelési idő, perc

technological point of view this stage is determinant. Changes in texture following this stage are little, their technological role in the sous-vide process can be neglected („remaining section”). 2) KInetic analysis of textural changes in vegetables as an effect of heat treatment According to the above mentioned texture of products changes dynamically during processing. To achieve optimal product quality it is important to know what kind of changes are induced in texture by the individual technological steps. First order kinetics can be used

− dX (1) = k ⋅t dt ln X = ln X 0 − k ⋅ t (2)

prove that Arrhenius kinetics (equations1-7) is suitable for the kinetic

(3) F = F0 ⋅ e − k⋅t ln F = ln F0 − k ⋅ t (4)

description of textural changes, where: X= change of the typical

k = k 0 ⋅ e −E

(5)

characteristic of the investigated component (concentration) as a

ln k = ln k 0 −

well to describe textural changes during processing. Experiments

function of time (t), k= rate coefficient, X0=initial concentration or characteristic of the investigated component at t0 time. F is the

R ⋅T

E (6) R ⋅T E = R ⋅ T (ln k 0 − ln k ) (7)

penetration force or rupture force [N] after „t” time of heat treatment, „k” is the rate constant of textural changes. Kinetic constant of textural changes („k” value) is temperature dependent. Activation energy (E) can be calculated based on the rate constant determined at different temperatures Texture of vacuum-packaged heat treated carrot and potato can be characterized on kinetic basis by the activation energy. According to our measurements activation energy of the first softening stage, determined by equation(7), is 137,8kJ/mol (±12,8) for carrot and 175,46 kJ/mol (±15,3) for potato. This shows that the two products behave differently as an effect of heat treatment.

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Annual report – 2007.

0

0

-1

-1

-3 ln k

ln k

-2

y = -21104x + 56,724 2 R = 0,9479

-2

y = -16213x + 42,459 2 R = 0,9831

-3 -4

-4 -5

-5

-6

E* = 16213 * 8,314 = 134,794(kJ / mol )

-6 0,00270

0,00275

0,00280

0,00285

0,00290

0,00295

E* = 21104 * 8,314 = (175,46kJ / mol )

-7

0,00300

0,00270

0,00275

0,00280

0,00285

1/T (1/K)

0,00290

0,00295

0,00300

1/T (1/K)

Figure 4. Activation energies of temperature-texture relationships of carrot and potato

3) Changes in organoleptic characteristics of vegetables as a result of heat treatment During the organoleptic analysis of texture, categories used in the

45

nyers

40

kitchen were developed and their objective

physical

characteristics, like rupture stress and

penetration

force,

were

35

kissé előfőzött

előfőzött

determined (Fig. 5.). főtt pürésíthető

penetrációs erő, N

matching

30 25 20 15 10 5 0 0

5

10

15

20

25

30

hőkezelési idő, perc 65°C

70°C

75°C

80°C

85°C

90°C

Figure 5. Effect of sous-vide treatment on penetration force and subjective texture characteristics

4) Investigation of storage stability of textures attained by the different heat treatments Cooked flavor and texture were developed at different temperatures and cooking times. Stability of texture-storage time was investigated. Figure 6. demonstrates well that texture, attained in different ways, didn’t change significantly during storage.

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Annual report – 2007.

Az optimal hőkezelés megállapítása 0,40

0,30

Szakítószilárdság változása tárplás során 4- 5 °C-on 0,14 0,12

65°

Szakítószilárdság (MPa)

Szakítószilárdság (MPa)

0,35

Optimális hőkezelési idők 95 °C 7 - 8 min 90 °C 17-18 min 85 °C 24 -25 min 80 °C 31- 32 min 75 °C 62-63 min

0,25 70°C

0,20 0,15

75°C

80 °C

0,10

85 °C

0,05

0

10

20

30

95 °C 90°C

0,08

85°C 0,06

80 °C 75 °C

0,04 0,02

90 °C 95 °C

0,00

0,1

0

40

50

60

0

70

5

Hőkezelési idő (perc)

10

15

20

25

Tárolási idő (nap)

Figure 6. Texture stability of sous-vide carrot

5) Microbiological investigations Figure 7. is shown as an example of microbiological state as a result of different heat treatments and of the changes in colony forming units observed during storage. It illustrates well that minimal processing combined with

low

temperature

storage

85 °C-on 17 percig hőkezelt

N yersen csomagolt

9

8

8

presumed that during processing of

7

7

sous-vide products psychrofil spoilage

6

6

bacteria are already rapidly inactivated

5

5

under low heat load. So during heat treatment in the range of sous-vide processing heat load, necessary to proper

textural

changes,

ensures

cfu/g

9

on the microbiological knowledge it is

cfu/g

significantly increases shelf life. Based

4

4

3

3

2

2

1

1

0 0

adequate microbial destruction.

4

7

11

0 raw

0

Tárolási idő (nap) 10°C

5°C

2°C

10°C

5°C

3 7 10 14 Tárolási idő (nap)

18

28

2°C

Figure 7. Microbiological changes during storage

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Annual report – 2007. Technology transfer In the course of the present sub-project kinetic model of textural changes taking place in products of plant origin was developed, by means of which texture and microbiological characteristics of sous-vide products can be predicted and the technology itself can be improved as well.

Planned tasks o Storage investigations on by sous-vide technology preserved products of plant origin in order to estimate shelf life and to detect spoilage processes. Development of a model for the prediction of spoilage. Determination of HACCP points of the process and elaboration of the principles of good production and hygienic practices. o

Kinetic analysis of textural changes in raw materials of animal origin and their organoleptic assessment, determination of the technological matrix of the parameters of sous-vide processing.

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Annual report – 2007. 9. ELABORATION OF TEMPERATURE MONITORING SYSTEM OF CHILLED FOOD PRODUCTS

Supervisor: Csaba Balla Dr Participants •

László Friedrich



Krisztina Horti



Csilla Vén



Márta Nemes Csukáné



István Dalmadi



Katalin Fehér Polyákné dr



Gábor Jónás

Aims In the long-range trend of the application and consumption of food-products the place and time of food-consumption is expected to become independent of the place and time of foodproduction and manufacture. Nowadays the application of industrially, minimally processed food-products is getting more and more widespread. Refrigeration is one of the mildest physical food-preserving procedures. The aim of this method is to inhibit the spoilage by controlling the chemical and biological changes. By this means the rate of spoilage decreases, while the shelf-life increases. The consumers’ demands are more and more critical for processed and preserved foodproducts. The customers prefer foodstuffs with higher nutritional value and natural sensory attributes. The aim of minimal processing is to replace the traditional methods, in order to retain the sensory and nutritional characteristics. By the application of minimal processing, the survival of microorganisms, which endanger the food-safety, can not be precluded. For this reason in the system of food-distribution, a supplementary defence of these products is required. This can be achieved with low temperature. In the course of food-processing and distribution, chilled foods have to get to the consumer without deterioration or food-safety risk. This can be carried out, if the temperature of the food-product in the cold chain is under the food-safety endangering value.

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Annual report – 2007. The interruption of cold chain leads to deterioration, and food-safety risk, since at higher temperatures

microbiological

processes

accelerate.

According

to

observations

the

multiplication of pathogens considerably increases above 6-8°C. In addition, since the production of toxins commences, food poisoning can also occur. At low temperatures the metabolism of microorganisms slows down, but does not stop. In regard to the minimal temperature required for multiplication, the temperature range is wide, due to the diversity of microbes. Psychrotroph microorganisms play the most significant role in the spoilage of chilled foods. From among these microbes Lysteria monocytogenes is in the centre of interest. Cold chain - intended to ensure the required temperature - includes cold stores, refrigerating equipments, vehicles for transportaion and distribution of commodities, devices, and household cooling units. The traditional techniques to record the changes of temperature in time and space are given. This method transforms the signs of the temperature-sensors into electrical signs. The recording of these signals makes the subsequent control of the temperature-profile and the assessment of food-safety risk possible. The disadvantage of this technique is that the read-out of the data carrier and the evaluation of data are difficult, moreover, the assessment of food-safety is inaccurate. Radio frequency identification and monitoring (RFID) Radio frequency identification (RFID) is not considered a novelty nowadays. Its wider economical application (logistics) became possible as an effect of the technological development in the previous years, elaboration of EPC (Electronic Product Code), and the continuously decreasing producer’s prices. RFID can play an important role in the development and improvement of the processes in the supply chain and its links, e.g. warehouses, commercial units. Thanks to the developments of the last few years, easy data-carrying and also continuous data recording is possible. In addition the developments of systems that are suitable for monitoring the temperature are getting more and more intensive.

Fig. 1. Radio frequency identification

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Annual report – 2007. Radio frequency identification tags contain a microchip and an antenna to relay data. Data, stored in the memory, are relayed into the reader module through radio waves on a certain frequency. Since data are relayed through radio waves, the reader unit does not have to be in direct connection with the tag. The distance, from where the tag can be read, depends on the applied frequency. Identification tags - depending on the carrier material and overlay - can be applied in various fields. Apart from the fact that data carrier tags, combined with temperature-sensor, can be used for temperature monitoring, they can also be applied in the food industry. Thanks to these tags it is possible to map the temporal temperature-changes of the elements of cold chain (cold stores, refrigerated display cabinets, etc.), and those foodstuffs which require refrigeration or cold storage.

Main aims of the research ¾

Application of electrical labelling to monitor the temperature-changes of foodstuffs in the cold chain.

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Determination of the food-safety risk of chilled foods according to the actual temperature. Evaluation of the applicability of the RFID system under transportation and marketing conditions in order to monitor the temperature profile of products.

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Development of a system for microbiological prediction and for fast determination of the risk.

Completed activities 1. Evaluation of the temperature-measurement of the RFID system The measurements were executed with KSW-Variosens® Basic radio frequency (RFID) temperature-recording tags. Its measurement range is -20°C…+50°C (measurement error: ± 0,5°C). The memory is 7680 bit, which allows storing 720 data. The communication between the tag and the reader unit happens on the frequency 13,56 MHz. The tag is made of flexible plastic with self-adhesive surface, so that it can be easily fixed even on the surface of the product. We used 199 tags in the course of the investigation. The main aim was to determine the accuracy and the reproducibility of the temperature-measurement.

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Annual report – 2007.

Fig. 2. RFID tag and reader

Fig. 3. The placement of the RFID tag 2. Investigation of application-technology Our aim was to examine the system’s suitability for monitoring the temperature of the refrigerated display cabinets and the products placed into them. The measurements were carried out on real foodstuffs in the commerce.

Results Evaluation of the measurement attributes The calibration was accomplished at 0°C (thawing ice), and also at temperatures 5, 10, 15, and 20°C. Correlating temperatures were measured with ELLAB temperature-measuring system. The typical conformations of the calibration are represented on Fig. 4., while the characteristics of the 199 RFID tags are shown in Table 1. Kártyák száma (db) 10 14 19 25

Corvinus R&D Center

Kártyák száma (db) 10 4 5 6

Kártyák megoszlása % 5,0 2,0 2,5 3,0

Kalibrációs eltérés tengelymetszékben tm