Ripening time

Reversed-phase HPLC has been widely used for peptide analysis in different types of cheeses (2la,62a, 127a), and it may provide valuable information about the proteolysis and ripening time of cheeses. 

Gonzalez-Martin, I., Hemandez-Hierro, J. M., Vivar-Quintana, A., Revilla, I., and Gonzalez-Perez, C. (2009). The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow s, ewe s, and goa t s) with different ripening times. Food Chem. 114,1564—1569. 

Venema, D. P., Herstel, H., and Elenbaas, H. L. (1987). Determination of ripening time of Edam and Gouda cheese by chemical analysis. Neth. Milk Dairy ]. 41, 215-226. 

Verdini, R. A., Zorrilla, S. E., and Rubiolo, A. C. (2004). Characterization of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions Effect of ripening time and sampling zone. Int. Dairy ]. 14, 445454. 

Figure 11.9. Effect of fat content on fracture stress (A), fracture strain (B) and firmness (C) of Cheddar cheeses aged for 120 (O), 180 (A,) or 225 (A) days. Broken line indicates that the sample did not fracture on compression at the early ripening times (drawn from data of Fenelon and Guinee, 1999 Guinee et al., 2000a).

Ustanol, Z., Kawachi, K., Steffe, J. 1995. Rheological properties of Cheddar cheese as influenced by fat reduction and ripening time. J. Food Sci. 60, 1208-1210. 

Freitas, A.C., Malcata, F.X. 1998. Lipolysis in Picante cheese Influence of milk type and ripening time on free fatty acid profile. Lait 78, 251-258. 

We have also used these techniques in the area of dairy products, more specifically to determine the percentage composition of milk blends (Molina et al. 1995, 1999 Redo et al. 2004), to predict the ripening time of cheeses (Poveda et al. 2004 Garda-Rufz 1998), and to predict sensory attributes of cheeses (Cabezas et al. 2006 Gonzdez-Vinas et al. 2007). 

Garcia-Ruiz, A., Cabezas L., Martin-Alvarez P.J., Cabezudo M.D. (1998). Prediction of the ripening times of Manchego cheese using multivariate statistical analyses A preliminary study. Z. Lebensm. Unters. Forsch., 206, 382-386. 

Poveda, J.M., Garcia, A., Martin-Alvarez P.J., Cabezas L. (2004). Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese. Food Chem, 84, 29-33. 

Fig. 3.2. Ripening time and storage life of important pear cultivars.

Cultivar Ripening time Fruit Tree Plum pox Remarks... 

Darline early, aromatic cultivar, light-coloured and firm fruits loose plant structure and rather low yields (reduce distance between plants). Thuriga medium ripening time, highly aromatic, large and firm fruits. Rather susceptible to leaf spot. 

Majorat medium ripening time, aromatic, firm fruits. Popular cultivar among Swiss organic growers in spite of the somewhat increased susceptibility to mildew and leaf spot. 

Meeker medium ripening time, medium-sized, aromatic fruits that are easy to transport. Highly vigorous cultivar with increased frost tenderness. Not very susceptible to root rot. 

Loch Ness early, thornless, large-fruited and aromatic cultivar, very good transportability increased susceptibility to false mildew in Switzerland. Navaho medium ripening time thornless cultivar with upright growth habit and large, aromatic and easily transportable fruits. 

Rolan medium ripening time, rather sensitive to rain. 

Blnecrop medium ripening time with long harvesting period, standard cultivar until the present time. 

Sunola is a miniature type of sunflower developed by the Agriculture Canada Research Station in Saskatoon as a sowing alternative for areas where growth of traditional sunflower is not viable. It is the result of persistent selection of open-pollinated varieties. Plant height is small (60-90 cm), and heads are 8-13 cm in diameter. Ripening time is 99-103 days— three weeks shorter than for most sunflower varieties. Sunola has a high oil content (similar to that of the best hybrids) and a higher content of linoleic acid (72-74%) than any other commercial sunflower. 

Sunwheat is a dwarf hybrid of sunflower, having leaves and heads of similar size to other hybrids, but short (96-120 cm). Ripening time is 100-110 days, and the oil content is slightly lower than that of Sunola. It is appropriate for cultivation in barren areas and has a higher resistance to extreme-heat summer periods. 

More recent Russian studies have applied sonication under dry conditions which may be carried out up to several months before actual sowing [27]. The subsequent handling and packaging of the seeds is perfectly conventional with no special precautions required. The treatment unit itself uses ultrasonic equipment operating at 20 kHz with a vibrational amplitude of between 1-40 pm and is able to handle up to 600 kg h-1 with the possibility of installation in a continuous packing line. Ultrasonic treatment led to a threefold enhancement in sunflower seed germination in soil and a 10-day reduction in the ripening time of tomatoes. 

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