Genetic analysis of Aequipecten opercularis and Mimachlamys varia (Bivalvia: Pectinidae) in several Atlantic and Mediterranean localities, revealed by mitochondrial PCR-RFLPs: a preliminary study

Aequipecten opercularis (Queen scallop) and Mimachlamys (Chlamys) varia (Black scallop) are important natural resources occurring in Atlantic and Mediterranean coasts. To develop an optimal sustainable exploitation plan, it is important to study the genetic structure of the different populations. In this study, we used polymerase chain reaction‐restriction fragment length polymorphisms for the determination of the genetic variation and population structure of these two species in different localities. Ten composite haplotypes were generated for A. opercularis and 15 haplotypes for M. varia. Of these, six and four were unique respectively. The analysis of the distribution of the different haplotypes between the localities showed no clear evidence of subdivision in A. opercularis, while in M. varia the results indicated that the two localities analysed should be managed as separate stocks.     

Parentage assignment of stocked black sea bream <Emphasis Type="Italic">Acanthopagrus schlegelii</Emphasis> in Hiroshima Bay using microsatellite DNA markers

The genetic contribution of 51 broodstock, comprising 29 females and 22 males, reared at Hiroshima City Marine Products Promotion Center for the production of stocked black sea bream was monitored during two consecutive years using seven microsatellite DNA loci. The high discrimination ability of these markers was reflected in the polymorphic identification content (PIC=0.831), the exclusion probability (Q≈1), and the low probability of identity index (I=3.635⁻¹⁰). The total number of breeders contributing to the mating process was estimated at 32 (62.7%) in 2000 and 30 (58.8%) in 2001. On pedigree reconstruction, 69.3% of the offspring were successfully assigned to a single broodstock pair. Loss of alleles accounted for 16.9% during seed production; nevertheless, 90.9% of males and 69.0% of females participated in the mating process. Based on microsatellite genetic tagging, 58.9% of the fish sampled during the two months after release were identified as hatchery stock, presenting no significant differences from wild conspecifics in either fork length or body weight.     

Exclusive consolidated memory phases in Drosophila

Two types of consolidated memory have been described in Drosophila, anesthesia-resistant memory (ARM), a shorter-lived form, and stabilized long-term memory (LTM). Until now, it has been thought that ARM and LTM coexist. On the contrary, we show that LTM formation leads to the extinction of ARM. Flies devoid of mushroom body vertical lobes cannot form LTM, but spaced conditioning can still erase their ARM, resulting in a remarkable situation: The more these flies are trained, the less they remember. We propose that ARM acts as a gating mechanism that ensures that LTM is formed only after repetitive and spaced training.     

A new vision-based approach to differential spraying in precision agriculture

One of the objectives of precision agriculture is to minimize the volume of herbicides by using site-specific weed management systems. To reach this goal, two major factors need to be considered: (1) the similarity of spectral signatures, shapes, and textures between weeds and crops and (2) irregular distribution of weeds within the crop. This paper outlines an automatic computer vision method for detecting Avena sterilis, a noxious weed growing in cereal crops, and differential spraying to control the weed. The proposed method determines the quantity and distribution of weeds in the crop fields and applies a decision-making strategy for selective spraying, which forms the main focus of the paper. The method consists of two stages: image segmentation and decision-making. The image segmentation process extracts cells from the image as the low-level units. The quantity and distribution of weeds in the cell are mapped as area and structural based attributes, respectively. From these attributes, a multicriteria decision-making approach under a fuzzy context allows us to decide whether any given cell needs to be sprayed. The method was compared with other existing strategies.     

Simultaneous determination of eight water-soluble vitamins in supplemented foods by liquid chromatography

A fast, simple, and reliable method for the isolation and determination of the vitamins thiamin, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, cyanocobalamin, and ascorbic acid in food samples is proposed. The most relevant advantages of the proposed method are the simultaneous determination of the eight more common vitamins in enriched food products and a reduction of the time required for quantitative extraction, because the method consists merely of the addition of a precipitation solution and centrifugation of the sample. Furthermore, this method saves a substantial amount of reagents as compared with official methods, and minimal sample manipulation is achieved due to the few steps required. The chromatographic separation is carried out on a reverse phase C18 column, and the vitamins are detected at different wavelengths by either fluorescence or UV-visible detection. The proposed method was applied to the determination of water-soluble vitamins in supplemented milk, infant nutrition products, and milk powder certified reference material (CRM 421, BCR) with recoveries ranging from 90 to 100%.     

Factors affecting the synergy of thiabendazole, sodium bicarbonate, and heat to control postharvest green mold of citrus fruit

The efficacy of thiabendazole (TBZ) to control postharvest decay caused by Penicillium digitatum of citrus fruit can be enhanced by co-application with sodium bicarbonate (SBC) and/or heat treatment. The impact of these treatments was investigated in citrus fruit, as a function of TBZ and SBC concentration and temperature, and were related to the amount of TBZ residues in fruit (total residues), in fruit surface, in the cuticular wax, and in the inner fruit. The residue levels of TBZ were determined in 'Valencia' oranges following a 1 min dip in an aqueous mixture of SBC at 0.5, 1, or 2 wt %/vol and TBZ at 600 or 400 mg/L (active ingredient, a.i.) at 20 or 40 degrees C and after 0 and 20 days at 17 degrees C and 90% relative humidity. The influence of SBC and heat on the TBZ residue concentration on the fruit surface, in cuticular wax, and on the inner cuticle tissue was determined in 'Salustiana' oranges after a 1 or 3 min dip in TBZ alone at 600 mg/L and 20 or 50 degrees C or for 1 min in TBZ at 600 mg/L and SBC at 2% and 20 degrees C. The efficacy of heat treatments with water, SBC, and TBZ, applied separately or in combination, was investigated on artificially inoculated 'Nova' mandarins and 'Valencia' oranges for the control of postharvest green mold caused by a TBZ-sensitive (TBZ-s) or TBZ-resistant (TBZ-r) isolate of P. digitatum. The residue levels of TBZ in fruit, evaluated as total residues, were not affected by the co-application of SBC in most samples. While TBZ residues in the fruit surface were not significantly affected by the dip temperature or by co-application of SBC, the rates of diffusion and penetration of TBZ into cuticular wax markedly increased in the presence of SBC or when TBZ was applied in combination with heat. TBZ residues in the inner tissue of fruits treated at 20 degrees C were not dependent upon the dip time or by the presence of SBC and were similar to those found in fruit treated with TBZ at 50 degrees C for 1 min, whereas significantly higher values were recorded in samples treated with TBZ at 50 degrees C for 3 min. When TBZ at 600 mg/L and 20 degrees C was applied in the presence of SBC at concentrations of 1-2 or 0.5-2%, it effectively reduced decay caused by the TBZ-resistant isolate of green mold in 'Nova' mandarins and 'Valencia' oranges. This treatment was also significantly more effective than TBZ alone to control green mold caused by a TBZ-s isolate in 'Valencia' oranges. The combination with SBC and mild heat (40 degrees C) and TBZ at 400 mg/L generally improved the control of a TBZ-r isolate of green mold with respect to the combined treatment at 20 degrees C. TBZ efficacy was also improved when applied at reduced rates (200 mg/L) and 50 degrees C, significantly suppressing green mold caused by a TBZ-s isolate of P. digitatum and effectively controlling a TBZ-r isolate. The rate of weight loss of 'Valencia' oranges was significantly increased by SBC treatment and was positively dependent upon the concentration of SBC used in the treatment, while the temperature of the treatment solution had little influence on later weight loss.     

Conversion of the mycotoxin patulin to the less toxic desoxypatulinic acid by the biocontrol yeast Rhodosporidium kratochvilovae strain LS11

The infection of stored apples by the fungus Penicillium expansum causes the contamination of fruits and fruit-derived products with the mycotoxin patulin, which is a major issue in food safety. Fungal attack can be prevented by beneficial microorganisms, so-called biocontrol agents. Previous time-course thin layer chromatography analyses showed that the aerobic incubation of patulin with the biocontrol yeast Rhodosporidium kratochvilovae strain LS11 leads to the disappearance of the mycotoxin spot and the parallel emergence of two new spots, one of which disappears over time. In this work, we analyzed the biodegradation of patulin effected by LS11 through HPLC. The more stable of the two compounds was purified and characterized by nuclear magnetic resonance as desoxypatulinic acid, whose formation was also quantitated in patulin degradation experiments. After R. kratochvilovae LS11 had been incubated in the presence of (13)C-labeled patulin, label was traced to desoxypatulinic acid, thus proving that this compound derives from the metabolization of patulin by the yeast. Desoxypatulinic acid was much less toxic than patulin to human lymphocytes and, in contrast to patulin, did not react in vitro with the thiol-bearing tripeptide glutathione. The lower toxicity of desoxypatulinic acid is proposed to be a consequence of the hydrolysis of the lactone ring and the loss of functional groups that react with thiol groups. The formation of desoxypatulinic acid from patulin represents a novel biodegradation pathway that is also a detoxification process.