Title 85-60.2 Plant Quarantine Regulations
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A Study on Shelf Life Extension of Carambola Fruits Ashok Rathod., Shoba, H, Chidanand, D.V
International Journal of Scientific & Engineering Research Volume 2, Issue 9, September-2011 1 ISSN 2229-5518 A Study on Shelf life Extension of Carambola Fruits Ashok Rathod., Shoba, H, Chidanand, D.V Abstract -The freshly harvested Carambola (Averrhoa Carambola L.) fruits were packed in different packaging matrials like high density polyethylene (HDPE) with a 1% and 2% ventilation with a pretreatment 2 % CaCl2 stored at ambient and also in refrigerated conditions the temperature was in the range of 18.0 to 21.0 0 C and Relative humidity of about 86 per cent. To evaluate the storage condition and pretreatment on Carambola fruits. The result showed that, the Carambola fruits stored in 200 gauge HDPE polyethylene bag with 1 % ventilation stored at refrigerated temperature conditions and pretreatment with 2 % CaCl2 showed an encouraging result with respect to biological properties and organoleptic evaluation when compared with the other treatments. Index Terms— Carambola fruit, Pretreatments, Packaging, Shelf life, Storage, Storage temperatures, Ventilation. —————————— —————————— 1. INTRODUCTION By and large, the type and intensity of the post harvest physio- Carambola (Averrhoa Carambola L.) belongs to the family logical activity and the kind of fruit determine to a large extent, Oxalidaceae and is often called as 'Star fruit' or 'five finger' the storage life of the produce. During storage, the produce fruit. The fruit is believed to have originated in Southeast Asia, deteriorates in quality due to physiological activities such as Indonesia or Malaysia, but it is now cultivated throughout the respiration and loss of moisture. They are susceptible to mi- tropics and subtropics of the world. -
Nutrition Facts N *Learn About Fiber on Page 2
Health and Learning Success Go Hand-In-Hand California’s geography offers a bounty of fresh produce and recreational areas. From stone fruits and salad greens to state and local parks, there is no shortage of healthy foods to eat and outdoor activities to do in California. Studies show that healthy eating and physical activity are correlated with improved academic achievement. Use Harvest of the Month to allow students to experience California-grown fruit and vegetables with their senses. Teach students to live a healthy, active lifestyle and support academic content standards to link the classroom, cafeteria, home, and community. Exploring California Peaches: Taste Testing Network for a Healthy California What You Will Need (per group of 8 students): n Four ripe peaches and four ripe nectarines (two each of yellow and white varieties)* n Paring knife and cutting board n Paper towels *Choose peaches and nectarines that are fragrant and firm to slightly soft when pressed. Optional: Sample other stone fruits (cherries, plums, apricots, etc.) with peaches. Activity: n Distribute yellow peaches and nectarines to each student group. n Observe the look, feel, and smell of each; record observations. n Cut open the second yellow fruit; observe the taste and sound and record observations. n Repeat with white peaches and nectarines. n Discuss similarities and differences among the four varieties. n Record students’ favorite variety; share results with school nutrition staff. For more ideas, reference: Nutrition to Grow On, CDE, 2001. Cooking in Class: Reasons to Eat Peaches Peach Smoothies A ½ cup of sliced peaches (about half of Makes 35 tastes at ¼ cup each a medium peach) provides: Ingredients: n A source of vitamin A and vitamin C. -
Carambola the Carambola Is More Commonly Known As a Star Fruit Because of the Shape of the Fruit
a gold star carambola The carambola is more commonly known as a star fruit because of the shape of the fruit. arambola is packed with nutrients! It is an excellent source of vitamin C . It also contains fiber, folate and antioxidants. Adding more fruit to your diet can reduce your Crisk of high blood pressure, heart disease and stroke. Did you know? Shopping, Preparing and FROZEN CARAMBOLA PICKLES The entire fruit is edible, including Storing the waxy outer skin. A ripe carambola will be bright Carambola can be used in sal- yellow with tinges of light green and 1 lb. sm. Carambolas (green ads, sorbets and drinks to add a tart will feel firm. It is normal if there is a or semi-ripe) flavor. brown color along the raised ridges. ½ lb. sm. yellow onions ½ c. white vinegar The carambola is great for eating If your carambola is not ripe, let it right out of hand and does not 1 tsp. salt sit on the counter for a few days. 2 tbsp. water need to be peeled or seeded before The entire carambola can be ¾ c. sugar eating. eaten after washing. Carambola is 90 percent water. 1. Trim brown edges from starfruit and slice crosswise with a Cooking Tips knife, discard seeds. Thinly slice onions. Mix prepared caram- Carambola tastes great raw but bola with onion, salt and water in a 2 quart non-aluminum bowl It is believed that the car- can be used in cooked dishes, too. and let stand 2 hours. Drain, but do not rinse. ambola originated in Sri Toss slices into stir-fry or broil with 2. -
Star Fruit.Pdf
57 See the table below for in depth analysis of nutrients: Geography/History Star fruit (Averrhoa carambola), raw, Fresh, Description/Taste Nutritive value per 100 g, Star Fruit are native to Sri Lanka, ORAC value-5900 Star Fruit is a glossy, yellow and (Source: USDA National Nutrient data base) the Moluccas, India and Indonesia, Energy 31 Kcal 1.5% translucent, unique star fruit's thin star fruit is considered to be a Carbohydrates 6.73 g 5% waxy skin has five deep lateral ridges relatively "new" fruit and is now Protein 1.04 g 2% that form charming star shapes when cultivated in the United States. Total Fat 0.33 g 1% sliced. Easy to recognize, it is about Southeast Asia and Malaysia have Cholesterol 0 mg 0% two to five inches in length. Pleasantly cultivated star fruit for hundreds of Dietary Fiber 2.80 g 7% citric, the complex taste of this years. Belonging to the wood sorrel Vitamins attractive fruit has been described as Folates 12 µg 3% family and of the species Averrhoa combining plum, pineapple, apple, Niacin 0.367 mg 2.25% carambola, star fruit has a close lemon and grape when it ripens to Pyridoxine 0.017 mg 1.5% relative called "belimbing". Other yellow. Its crisp texture offers a Riboflavin 0.016 mg 1.25% names include Carambola, Chinese sweet-tart juice. Narrow ribbed fruits Thiamin 0.014 mg 1% star fruit, star apple and quite Vitamin A 61 IU 2% generally have a more tart flavor; thick appropriately, five-angled fruit. This Vitamin C 34.4 mg 57% fleshy ribs are usually sweet. -
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eFood Vol. 1(2); April (2020), pp. 126–139 DOI: https://doi.org/10.2991/efood.k.200406.001; eISSN 2666-3066 https://www.atlantis-press.com/journals/efood Review Emerging Exotic Fruits: New Functional Foods in the European Market Laura Cornara1,*, Jianbo Xiao2, Antonella Smeriglio3, Domenico Trombetta3, Bruno Burlando4,5 1Department of Earth, Environment and Life Sciences (DISTAV), University of Genova, Corso Europa 26, Genova 16132, Italy 2Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau 3 Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale F. Stagno d’Alcontres 31, Messina 98166, Italy 4Department of Pharmacy (DIFAR), University of Genova, Viale Benedetto XV 3, Genova 16132, Italy 5Biophysics Institute, National Research Council (CNR), via De Marini 6, Genova 16149, Italy ARTICLE INFO ABSTRACT Article History The consumption of exotic fruits is rapidly increasing in European countries. Some of these products have attracted much interest due to their alleged properties of preventing malnutrition, over-nutrition, and disease, maintaining a healthy body. Received 23 February 2020 Accepted 31 March 2020 Scientific studies on these fruits are multiplying, including chemical characterizations and biological investigations onin vitro and in vivo experimental models. This review concerns four edible fruits:Hylocereus undatus (dragon fruit), Annona cherimola Keywords (cherimoya), Citrus australasica (finger lime), andAverrhoa carambola (carambola or star fruit). By screening biomedical Superfruits databases, viz. Scopus, WOS, and PubMed, a total of 131 papers have been selected. Data reveals a wide series of biological functional food effects that confirm traditional medicinal uses or suggest new therapeutic applications. -
Acute and Sub-Chronic Pre-Clinical Toxicological Study of Averrhoa Carambola L
Vol. 12(40), pp. 5917-5925, 2 October, 2013 DOI: 10.5897/AJB10.2401 ISSN 1684-5315 ©2013 Academic Journals African Journal of Biotechnology http://www.academicjournals.org/AJB Full Length Research Paper Acute and sub-chronic pre-clinical toxicological study of Averrhoa carambola L. (Oxalidaceae) Débora L. R. Pessoa, Maria S. S. Cartágenes, Sonia M.F. Freire, Marilene O. R. Borges and Antonio C. R. Borges* Federal University of Maranhão, Physiological Science Department, Pharmacology Research and Post-Graduate Laboratory. Av. dos Portugueses. S/N, Bacanga, São Luís – Maranhão-Brazil, CEP 65085-582. Accepted 18 June, 2013 Averrhoa carambola L., a species belonging to the Oxalidaceae family, is associated with neurological symptoms in individuals with renal diseases. The objective of this work was to accomplish a pre- clinical toxicological study of the hydroalcoholic extract (HE) from A. carambola leaves. Wistar rats and Swiss mice, both male and female, were used in these experiments. The rats were used in the acute toxicity assessment, with the extract administered at doses of 0.1 to 8.0 g/kg (oral route), and 0.5 to 3.0 g/kg (via intraperitoneal route). The mice received the extract in doses of 0.5 to 5.0 g/kg (via oral and intraperitoneal routes) and were observed for 14 days. Rats were also used in the sub-chronic toxicity evaluation, and divided into three groups (n=10): control group, HE 0.125 g/kg and HE 0.25 g/kg. These animals received HE for a 60 day period, at the end of which a macroscopic analysis of selected organs was performed with biochemical analysis of the blood. -
Chapter 1 Definitions and Classifications for Fruit and Vegetables
Chapter 1 Definitions and classifications for fruit and vegetables In the broadest sense, the botani- Botanical and culinary cal term vegetable refers to any plant, definitions edible or not, including trees, bushes, vines and vascular plants, and Botanical definitions distinguishes plant material from ani- Broadly, the botanical term fruit refers mal material and from inorganic to the mature ovary of a plant, matter. There are two slightly different including its seeds, covering and botanical definitions for the term any closely connected tissue, without vegetable as it relates to food. any consideration of whether these According to one, a vegetable is a are edible. As related to food, the plant cultivated for its edible part(s); IT botanical term fruit refers to the edible M according to the other, a vegetable is part of a plant that consists of the the edible part(s) of a plant, such as seeds and surrounding tissues. This the stems and stalk (celery), root includes fleshy fruits (such as blue- (carrot), tuber (potato), bulb (onion), berries, cantaloupe, poach, pumpkin, leaves (spinach, lettuce), flower (globe tomato) and dry fruits, where the artichoke), fruit (apple, cucumber, ripened ovary wall becomes papery, pumpkin, strawberries, tomato) or leathery, or woody as with cereal seeds (beans, peas). The latter grains, pulses (mature beans and definition includes fruits as a subset of peas) and nuts. vegetables. Definition of fruit and vegetables applicable in epidemiological studies, Fruit and vegetables Edible plant foods excluding -
Peony, Powdery Mildew (Erysiphe Polygoni)
Problem: Peony, Powdery Mildew (Erysiphe polygoni) Host Plants: Peony Description: Powdery mildew starts as individual spots that resemble snowflakes but rapidly coalesce to cover the entire leaf so that a plant look like it was dusted with flour. Though common on other plants such as lilac and bee balm, it has been relatively rare on peony until the last few years. Recommendations: Poor air movement and shade make the disease more likely. Growing peonies in full sun with good air movement will help minimize the disease. Fungicides can be effective if applied before infection has occurred. Therefore, heavily infected plants should not be treated as the treatment will be ineffective. Fortunately, the disease should cause no lasting damage to the plant. Remove and discard (or compost) infected plant material at the end of the season. Look for individual spots to appear the following spring and then apply a recommended fungicide before the disease has spread. Suggested fungicides include myclobutanil (Eagle, Spectracide Immunox, Monterey Fungi-Maxx, Fertilome F- Stop Lawn & Garden Fungicide), propiconazole (Banner MAXX, Fertilome Liquid Systemic Fungicide, Bonide Infuse Systemic Disease Control) or tebuconazole (BioAdvanced Disease Control for Roses, Flowers & Shrubs). References: 1. Powdery Mildew in the Flower Garden, University of Minnesota Extension 2. Peony Powdery Mildew, University of Illinois Extension, Home, Yard & Garden Pest Newsletter, July 16, 2010 Last Update: 1/16/2020 Brand names appearing in this publication are for product identification purposes only. No endorsement is intended, nor is criticism implied of similar products not mentioned. Kansas State University Agricultural Experiment Station and Cooperative Extension Service . -
LACTIC ACID FERMENTATION in STARFRUIT (AVERRHOA CARAMBOLA) JUICE by LACTOBACILLUS PLANTARUM Anggi M. S. Siregar Postgraduate School, Universitas Airlangga
International Journal of Biochemistry, Bioinformatics and Biotechnology Studies Vol.3, No.1, pp.1-5, March 2017 ___Published by European Centre for Research Training and Development UK (www.eajournals.org) LACTIC ACID FERMENTATION IN STARFRUIT (AVERRHOA CARAMBOLA) JUICE BY LACTOBACILLUS PLANTARUM Anggi M. S. Siregar Postgraduate School, Universitas Airlangga ABSTRACT: Starfruit (Averrhoa carambola) is one of fruit that grow in Indonesia widely. People consume starfruit only by eat it directly and there is no other way to consume it despite eat it directly. It has many antioxidant that can be useful for human health. Probiotics are live microbial feed supplement that affects host by improve the balance of intestinal. Most of probiotics are lactic acid bacteria such as Lactobacillus plantarum. Probiotics can provide some health benefits such cholesterol reduction, enhanced function of gastrointestinal, lower the risk of colon cancer, and improved immune system.In this study, we successfully fermented a starfruit juice with lactic acid concentration 59025 ppm as yield 87,5%. KEYWORDS: Fermentation, Lactic Acid, Starfruit INTRODUCTION Averrhoa carambola or starfruit is an attractive, tropical, exotic, and shrub-like ornamental tree from Oxalidaceae family. The ripe fruits can freshly consumed or sometimes used to produce jelly and juice. The fruit widely used as traditional medicine for treatment some of ailments. The innovation of starfruit consumption technique is needed to enhance people to consume this fruit. It has many active compounds that help us in our health needs. Fermentation is one of process that can improve the organoleptic qualities of food. Not only that, it also can enhance the use of the food. -
Star Fruit(Carambola)
THE MINISTRY OF AGRICULTURE AND AGRO-BASED INDUSTRY KUALA LUMPUR MALAYSIA FFOORR MMAARRKKEETT AACCCCEESSSS OONN SSTTAARR FFRRUUIITT ((CCaarraammbboollaa)) CROP PROTECTION & PLANT QUARANTINE SERVICES DIVISION DEPARTMENT OF AGRICULTURE KUALA LUMPUR Technical Document For Market Access On Star fruit (carambola) October 2004 MALAYSIA 2004 Page i Ms. Asna Booty Othman, Director, Crop Protection and Plant Quarantine Services Division, Department of Agriculture Malaysia, wishes to extend her appreciation and gratitude to the following for their contribution, assistance and cooperation in the preparation of this Technical Document For Star fruit (Carambola):- Mr. Muhamad Hj. Omar, Assistant Director, Phytosanitary and Export Control Section, Crop Protection and Plant Quarantine Services Division, Department of Agriculture Malaysia; Ms. Nuraizah Hashim, Agriculture Officer, Phytosanitary and Export Control Section, Crop Protection and Plant Quarantine Services Division, Department of Agriculture Malaysia; Appreciation is also extended to Y. Bhg. Dato’ Ismail Ibrahim, Director-General of Agriculture, for his support and guidance in the preparation of this Document. Technical Document For Market Access On Star fruit (carambola) October 2004 Page ii TABLE OF CONTENTS Section Page No. Agronomy Aspects Scientific Name 1 Family 1 Common Name 1 Introduction 1 Nutrient Composition 1 Origin 2 Adaptation 2 Use And Potential 2 Marketing 2 Main Areas 3 Varieties/Clones 3 Botanical Description 3 Tree 3 Leaves 3 Flowers 4 Fruit 4 Crop Requirement 4 Climate -
Peach Volatile Emission and Attractiveness of Different Host Plant
www.nature.com/scientificreports OPEN Peach volatile emission and attractiveness of diferent host plant volatiles blends to Cydia molesta in adjacent peach and pear orchards Peng‑fei Lu1* & Hai‑li Qiao2 The oriental fruit moth (OFM), Cydia (= Grapholitha) molesta, is a highly damaging pest; peaches are its primary host, and pears serve as post‑peach secondary hosts during the late season in China. We collected volatiles from detached peach shoots and fruits, and identifed them with gas chromatography–mass spectrometry (GC–MS). Antennally active compounds were identifed by gas chromatography-electroantennogram detection (GC-EAD), and these were further tested in the laboratory and feld. We detected consistent electroantennographic activity was for ten compounds. Signifcantly more C. molesta females were caught with a mixture of female EAD-active compounds identifed from the detached matured peach fruits (nonanal, butyl acetate, 3-methylbutyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, linalool and farnesene) than other mixtures mimicking the volatile profle from detached matured fruits or shoots. We identifed a new GC-EAD active mixture from intact peach shoots composed of nonanal, (Z)-3-hexenyl acetate, (E)-β-ocimene, and 6-methyl- 5-hepten-2-one. In the feld test, the background odour of orchards could afect trap catches, and two peach-derived blends together with two previously known pear-derived blends were proven to be able to monitor the seasonal OFM population dispersal in adjacent orchards. These host plant blends will be efective for further designing candidate attractants for season-long C. molesta population dynamic monitoring. Phytochemicals are important olfactory cues for moths to fnd hosts and lay eggs 1–4. -
French Toast Crunch Kale + Bacon Hash Brown Casserole
SEASON 2 | EPISODE 01 and slowly stir, until sugar dissolves, sheet pan with a cooling rack on top of French Toast using a wooden spoon or heat resistant it. This will keep the toast from getting spatula. You’re looking for the mixture soggy while you cook the rest of your Crunch to become an amber color. slices. Repeat until all bread is cooked. prep: 1 hour cook: 10 minutes 4. Immediately take the mixture off the 4. Diagonally cut each slice of french cool: 10 minutes heat and stir in your butter, once butter toast, so that it makes 2 halves out of 1 melts, slowly stir in the heavy cream slice of bread. and salt. caramel crunch 5. Place 5 halves of french toast on a 4 cups corn flakes 5. Grease a sheet pan and set aside. plate and sprinkle with caramel crunch 3/4 cup sugar that was set aside and powdered sugar. 6. Add corn flakes into a large mixing 1/8 teaspoon cream of tartar bowl. Gently stir in the caramel sauce Top with syrup, sliced strawberries, 2 tablespoons water and cinnamon. Toss until cornflakes and a dollop of whipped cream. Serve 3 tablespoons butter, unsalted are coated, and spread into a single immediately. 1/4 cup heavy cream layer on a greased sheet pan. Allow this Makes 6-8 servings Pinch of salt to cool for about an hour 11/2 teaspoon cinnamon 7. Set a small amount of your crunchy mixture to the side for garnish, about 2 french toast cups. Take the remaining mixture and Kale + Bacon 12 slices of Brioche put into a plastic bag, leaving a small gap for air so as to not break the bag.