Effects of Fungicide Treatments and Storage Temperatures on Fruit Quality of Two Mango （Mangifera indica） Cultivars

Harvested fruits of mango （Mangifera indica） suffer from both physiological and pathological deterioration in quality during storage which consequently affects their market value. A study was conducted to investigate the effects of fungicide treatments and storage temperatures on fruit quality of two mango cultivars, Keirt and Palmer. Mango fruits were treated with 0.04% or 0.08% v/v Triadimefon at either 53 ℃ （hot） or at room temperature and then either stored under ambient conditions （27-29 ℃） or in a refrigerator at a temperature of 11-12 ℃. Fruits stored under ambient conditions developed external colour faster than those stored at a lower temperature. Brix values for fruits treated with Triadimefon decreased with time. Fruits stored at lower temperatures gave least Brix values as compared with those stored under ambient conditions. Percentage titratable acid （%TA） of fruits stored at low temperatures increased over time. Fruits stored at lower temperatures recorded lower pH compared with fruits stored under ambient conditions. Palmer fruits recorded higher %Brix to %TA ratio, indicating a higher sweetness level. The firmness of Palmer fruits kept at lower temperatures increased with time when compared with Keitt fruit. Fruits treated with hot water at 53 ℃ and/or stored at low temperatures （11-12 ℃） had lower levels of anthracnose infection than other treatments. Keitt fruits were more susceptible to anthracnose infection than Palmer fruits. Mango fruits should therefore be treated with hot water at 53 ℃ and then stored at low temperatures （11-12 ℃） in order to slow down the rate of ripening and to reduce anthracnose infection.

MMP-9 deficiency accelerates the progress of periodontitis

Periodontitis is a chronic inflammatory disease caused by periodontopathic bacteria that affects periodontal support tissues.1 If left untreated,it results in loss of periodontal attachment and alveolar bone resorption.Approximately one-half of adults in the United States older than 30 years have periodontal disease.2 Though the disease is initiated by bacterial infection,it activates host defense systems that eventually lead to the degradation of the periodontium.During periodontitis,the disease progress involves further production of pro-inflammatory mediators such as cytokines,proteolytic enzymes like matrix metalloproteinases(MMPs),and their inhibitors.

The potential of berries to serve as selective inhibitors of pathogens and promoters of beneficial microorganisms

OBJECTIVES:Berries are distinct from other foods because of their unique compounds with bioprotective effects and antimicrobial/prebiotic properties.With new knowledge of how these unique phytochemicals differentially affect microbial communities,inhibit foodborne pathogens,and conserve beneficial species,the health claims associated with berries can be further substantiated.This review explores components of berries that have antimicrobial or prebiotic properties and incorporates new knowledge gained from both in vitro and in vivo experiments.CONCLUSIONS:With the continued research efforts,antimicrobials and prebiotics derived from berries may provide an alternative to synthetic preservatives and antibiotics in addition to providing health benefits to consumers.Berries could be applied to food products or as dietary interventions through elucidating which compounds have antimicrobial properties and how pH and nutrient condition impact their efficacy.In addition,these compounds can be added to foods with beneficial microorganisms with minimal impact on their probiotic viability.