Suchergebnisse

[ES] Esquema del desarrollo urbano de Tokio. Se estudia el origen defensivo (siglo xv), la función como centro político-militar desde comienzos de1 XVII el desarrollo modernización con la época Meiji (iniciada en 1868) y la ciudad actual, especialmente zona central con las funciones de sus barrios, subcentros y redes de comunicación (ferrocarriles, metro, autopistas), así como los trabajos de descentralización. ; {EN} Beginning with deffensive purpose (XVth century), Tokyo evoluated to a political and military centre in the xviith gentury. With the Meiji time (1868) we find the modem city. Tokyo today has acentral area, surrounding areas with its special functions subareas and communicatios network (railroad undergound, highways). Important work has been done in order to descentralise. ; [FR] u début sa fonction était de protection comme forteresse (xvh"'siecle)D. es de xviri'""si&cleo n assiste ala création d'un centre politique et militaire. L'époque Meiji (des 1868) apporte le développement modernisation. La ville d'aujourd'hui comporte une zone centrale, des quartiersavec et la fonctions diverses, de sous-centres et des réseaux de communications (trains, métros et autoroutes). On assite a un effort impoytant de descentralisation. ; Peer reviewed

Beginning with a deffensive purpose (XV th century), Tokyo evoluated to a political and military centre in the XVII th Century. With the Meiji time ( 1868) we find the modern city. Tokyo today has a central area, surrounding areas with its special functions subareas and communicatios network (railroad, underground, highways). lmportant work has been done in order to descentralise. ; Se estudia el origen defensivo (siglo xv), la función como centro político-militar desde comienzos del XVII, el desarrollo y moderniazación con la época Meijí (iniciada en 1868) y la ciudad actual, especialmente la zona central con las funciones de sus barrios, subcentros y redes de comunicación (ferrocarriles, metro, autopistas), así como los trabajos de descentralización. [fr] Au début sa fonction était de protection comme forteresse (XV siècle). Des de XVIII siecle on assiste A la création d'un centre politique et militaire. L'époque Meiji (des 1868) apporte le développement et la modernisation. La ville d'aujourd'hui comporte une zone centrale, des quartiers avec des fonctions diverses, de sous-centres et des réseaux de communications (trains, métros et autoroutes). On assite A un effort important de descentralisation.

Mandarins are usually sold in bulk and refrigerated in open cardboard boxes with a relatively short shelf-life (12–15 days) due to physiological and pathological disorders (rot, dehydration, internal breakdown, etc.). The influence of a controlled release of essential oils (EOs) from an active packaging (including β-cyclodextrin-EOs inclusion complex) was studied on the mandarin quality stability, comparing different sized cardboard trays and boxes, either non-active or active, at the pilot plant scale (experiment 1; commercialization simulation at room temperature after a previous simulation of short transportation/storage of 5 days at 8 °C). Then, the selected package was further validated at the industrial scale (experiment 2; cold storage at 8 °C up to 21 days). Among package types, the active large box (≈10 kg fruit per box) better maintained the mandarin quality, extending the shelf life from two weeks (non-active large box) to three weeks at room temperature. Particularly, the active large box highly controlled microbial growth (up to two log units), reduced weight losses (by 1.6-fold), reduced acidity, and increased soluble solids (highly appreciated in sensory analyses), while it minimized colour and controlled firmness changes after three weeks. Such trends were also observed during the validation experiment, extending the shelf life (based on sensory quality) from 14 to at least 21 days. In conclusion, the mandarin's shelf life with this active cardboard box format was extended more than one week at 8 °C. ; This research was funded through a European Union's Horizon 2020 research and innovation programme under Grant Agreement No 812001.

The use of desalinated seawater (DSW) as an alternative to conventional water resources is gradually gaining more interest due to the strong water deficit and increasing pressure on water resources in semi-arid regions. Furthermore, the combination of this alternative irrigation with the hydroponic cultivation system would allow continuous production almost through the whole year and hydroponic-related high crop yield. Nevertheless, the e_ects of DSW irrigation in hydroponic systems on the product quality need to be firstly studied to avoid product quality losses. In this study, we evaluated the e_ects on the quality of two tomato cvs. (Ramyle and Racymo) of three di_erent irrigation treatments (T1, DSW; T2, DSW/well water mix; and T3, well water) under hydroponic or traditional cultivation systems. The soluble solid content of samples (highly correlated to dry matter content) grown under hydroponic conditions and T3 irrigation showed the highest values (5.8 _Brix) although such di_erences (<0.6 _Brix) with T1 might not be sensorially appreciated. Similarly, although T3 samples showed higher acidity than T1 samples, such di_erences (0.06%) would be not appreciated by the consumer. Tomatoes grown in hydroponic conditions had 1.1–1.2-fold higher firmness than conventional soil conditions showing hydroponic T3 samples had the highest value (21–23 N). Tomato cv. Racymo displayed higher color index (chroma) than cv. Ramyle, registering hydroponic T1 samples the most intense red color correlated with the highest lycopene content of 41.1 mg/kg. T1 irrigation of tomatoes cv. Ramyle did not induce significant changes while di_erences lower than 10% were observed in the tomato cv. Racymo. The highest total antioxidant capacity, which was highly correlated to the total phenolic content (R2 = 0.80), was found for hydroponic T1 samples with 1637/1243 _mol/kg for the tomato cvs. Ramyle/Racymo. Conclusively, the use of DSW would not compromise the consumer acceptance of tomatoes due to the low (not appreciable) quality di_erences, with even the total antioxidant capacity of these samples being increased. Furthermore, the mix of DSW with conventional water resources (lower cost) would not compromise the tomato quality. ; This study was funded by the LIFE Program of the European Union through the DESEACROP project (LIFE16-ENV-ES-000341).

Active packaging including encapsulated essential oils (EOs) may highly increase the shelf life of horticultural products due to the higher antimicrobial activity of EOs in the vapour phase through a controlled release from the packaging. In that sense, the aim of the present study was to study the effects of an active packaging (a cardboard box including a βcyclodextrin (βCD) inclusion complex with an EOs mix) on the quality of bell peppers (green, red and yellow) during storage at 8 °C (90 % relative humidity) up to 18 d. The EO mix (carvacrol:oregano:cinnamon 70:10:20 v:v:v) was efficiently encapsulated within the βCD inclusion complex by 94 %. Green, red and yellow peppers packaged within the active box showed 1–2 lower log units of enterobacteria than the control (without the active coating) after 11–18 d. Furthermore, green/red and yellow peppers showed lower mould counts (approximately 1 log unit) than control samples at days 6 and 11, respectively. The decay incidence of samples was also highly controlled by the active packaging with percentages lower than 5 % after 18 d while control samples showed decay incidences of 10–15 %. The use of this active box did not negatively affect the physicochemical quality of peppers even showing red and green peppers of the active box better firmness than control samples after 18 d. The shelf life of peppers stored within the active box reached 18 d while samples stored with the control box were rejected. Carvacrol residues in peppers were very low (below 1 mg kg−1) avoiding off-flavours according to sensory results. Conclusively, this active packaging allowed to extend the shelf life of green, red and yellow peppers for at least 18 d at 8 °C. ; The industrial and laboratory experiments hereby presented have been financed through a 2017-2018 RIS3Mur Project (Call RIS3Mur August 12, 2016, Department of Economic Development, Tourism and Employment, Government of Region of Murcia, Spain), Approval Number 2 / 16SAE00006.