Climate change and the probability of wind damage in two Swedish forests

We simulated how possible changes in wind and ground-frost climate and state of the forest due to changes in the future climate may affect the probability of exceeding critical wind speeds expected to cause wind damage within one northern and one southern study area in Sweden, respectively. The topography of the study areas was relatively gentle and the forests were dominated by Norway spruce (Picea abies (L.) Karst.) and Scots pine (Pinus sylvestris L.). Using estimated changes in the net primary production (NPP) due to climate change and assuming a relative change in the site productivity equal to a relative change in NPP, we simulated possible future states of the forest under gradual adjustment of the site index in response to climate change using the model The Forest Time Machine. Global climate change scenarios based on two emission scenarios and one general circulation model were downscaled to the regional level. The modified WINDA model was used to calculate the sensitivity of the forest to wind and the probability of wind damage for individual forest stands for the periods 2011–2041 and 2071–2100 and for a control period 1961–1990. This was done while taking into account effects on stability of the forest from expected changes in the occurrence of ground frost. Increasing sensitivity of the forest to wind was indicated for both study areas when adhering to recommended management rules of today. Adding also a changed wind climate further increased the probability of wind damage. Calculated probabilities of wind damage were generally higher in the southern study area than in the northern one and were explained by differences in wind climate and the state of the forests, for example with respect to tree species composition. The indicated increase in sensitivity of the forest to wind under the current management regime, and possibly increasing windiness, motivate further analysis of the effects of different management options on the probability of wind damage and what modifications of Swedish forest management are possibly warranted.     

Genetic Variation of An Esterase System in Sera of Dogs

Sera from 7 dog families comprising 20 parents with 48 offspring and 70 unrelated dogs of various breeds have been studied with regard to polymorphism of esterases. Isoelectric focusing in Polyacrylamide gels of pH ranges 4.2–4.9 and 4–6 revealed great variation of phenotypes. These appeared as complex band patterns always with more than 8 zones. Treatment with an organophosphorous compound and ions of heavy metals strongly indicate that the majority of zones represent arylesterase (ArE) whereas some of the bands are Cholinesterase. ArE phenotypes in families together with the appearances of band patterns in the 70 unrelated dogs are in agreement with a genetic theory of 1 locus with 5 codominant alleles. These have temporarily been named ArE^D, ArE^H, ArE^K, ArE^Q and ArE^W with ArED being the most anodal phenotype and the others in logical order. The ArE^K and ArE^Q were most common but phenotypes representing the ArE^D, ArE^H and ArE^W alleles were each observed in several animals.     

Innovation diffusion of new wood-based materials – reducing the “time to market”

The purpose of this study is to understand the innovation diffusion of new wood-based materials, “from lab to market,” to identify the success factors and barriers to market introduction, and to reveal important factors for the success of commercialization. Examples are given from target markets in the furniture, appliance, and automotive sectors. This study is based on three qualitative interview studies in Sweden from 2010 to 2012. The analysis showed that the diffusion process of a new bio-based material normally takes up to 10 years or even more. There are only a few companies along the supply chain whose specialized function is finding new materials. However, the automotive industry regularly monitors the development of new materials. Industrial customers of materials generally obtain information about biobased materials from suppliers, exhibitions, conferences, professional contacts, industry magazines, digital media, customers, and partners in development projects. Different industry sectors apply specific material requirements. Regulations regarding safety issues have a high priority, and the interviewees believed that environmental considerations will increase with time. If the materials are equal in other quality dimensions, environmental performance may cast the deciding vote. Recommendations for a faster diffusion cover the right mix of competences, financing, regulations, creativity, and support from the leadership.     

Volatile Compounds in Crumb of Whole‐Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures

The influence of fermentation temperatures (8, 16, and 32°C) and yeast levels (2, 4, and 6%) on the formation of volatile compounds in the crumb of whole‐meal wheat bread was investigated. Volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography–mass spectrometry. Results were evaluated with multivariate data analysis and ANOVA. Bread fermented at a high temperature (32°C) had higher peak areas of the Maillard reaction products 2‐furancarboxaldehyde, 2‐acetylfuran, 2‐methylpyrazine, and phenylacetaldehyde compared with bread fermented at lower fermentation temperatures. Bread fermented at low temperatures (8 and 16°C) was characterized by having higher peak areas of the fermentation products 3‐methylbutanal, 2‐methylbutanal, ethyl acetate, ethyl hexanoate, ethyl propanoate, and 3‐methylbutanol. Fermentation of bread with 6% yeast resulted in a higher peak area of the important fermentation product 2‐phenylethanol. It also reduced the peak areas of important lipid oxidation products. The peak area of 2,3‐butanedione was also relatively higher in bread fermented with 6% yeast compared with lower yeast levels; however, an interaction was seen between the high yeast level and all three fermentation temperatures. In contrast, fermentation with a low yeast level (2%) resulted in bread with relatively higher peak areas of 2‐ and 3‐methylbutanal, as well as (E)‐2‐nonenal and (E,E)‐2,4‐decadienal, which are important lipid oxidation compounds in bread.     

Changes in flavor-affecting aroma compounds during potato storage are not associated with lipoxygenase activity

When potatoes are boiled and then chill-stored they rapidly develop off-flavor. This is a result of lipoxygenase activity, and is a serious problem in food-service systems. Lipoxygenase activity may vary during winterstorage of potatoes. Raw potatoes of the variety ‘Bintje’ were therefore analyzed for lipoxygenase activity during winter storage. Furthermore, content of potential offflavors and typical potato aroma compounds were determined in raw, boiled, and in boiled/chill-stored potatoes. Four months after harvest the lipoxygenase activity started to increase, both when linoleic and linolenic acid were used as substrates. Production of typical oxidation products (aldehydes) of these fatty acids that earlier have been shown to cause off-flavor in boiled/chillstored potatoes did, however, decrease. It is therefore concluded that this was not due to changes in lipoxygenase activity     

REVIEW: Aroma of Wheat Bread Crumb

Bread aroma is an important parameter for bread quality, and this review aims to provide an overview of aroma compounds identified in bread crumb and how these compounds are formed. More than 150 volatile compounds were identified in bread crumb, and they mainly originated from the fermentative activity of yeast, from oxidation of flour lipids, and to a lower extent from Maillard reactions. Of those volatile compounds, 45 compounds can be characterized as aroma compounds, because they most likely can be sensed when the bread is eaten because of their high odor activity values and flavor dilution factors. The influence of ingredients and mixing conditions on bread aroma has scarcely been investigated. The fermentation conditions (yeast level and strain as well as fermentation temperature and time) were found to significantly influence the aroma of bread crumb. Yeast level and strain mainly influence formation of compounds directly related to the fermentative activity of yeast, whereas fermentation temperature and time also influence formation of compounds from oxidation of flour lipids.     

Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese

Degradation of the potential photosensitizers, riboflavin, chlorophyll, and porphyrin, in Danbo cheese by monochromatic light of wavelength 366, 436, or 546 nm was studied. Three cheeses were investigated, two conventional (16% fat and 25% fat) and one "organic" (25% fat). The effect of illumination was measured by fluorescence spectroscopy and analyzed using multiway and multivariate data analysis. Riboflavin was found to degrade only by 436 nm light, whereas chlorophylls and porphyrins also were influenced by 436 and 546 nm light. The organic cheese had the largest chlorophyll content both before and after similar light exposure, and no change in chlorophyll of this cheese was observed for any of the illumination wavelengths. Upon light exposure of the cheeses, volatile compounds were formed, as analyzed by gas chromatography-mass spectrometry (GC-MS). The relative concentrations of methyl butanoate, 1-pentanol, benzaldehyde, 2-butanone, 2-heptanone, and butyl acetate were found to weakly correlate with the surface fluorescence intensity. 1-Pentanol and the ketones are secondary lipid oxidation products, consistent with a chemical coupling between photosensitizer degradation and formation of volatile lipid oxidation products.     

Toxicity of soybean-registered agrochemicals to <Emphasis Type="Italic">Telenomus podisi</Emphasis> and <Emphasis Type="Italic">Trissolcus basalis</Emphasis> immature stages

Biological control of phytophagous bugs in soybean crops is efficiently performed by egg parasitoids, such as Telenomus podisi and Trissolcus basalis. Based on this, the use of agrochemicals in these crops must be managed consciously, making use of pesticides that are selective to the egg of these parasitoids, in order to ensure a balanced ecosystem. The aim of this study was to assess the selectivity of 15 registered pesticides to the immature stages (pre and post-parasitism) of T. podisi and T. basalis, following the method proposed by the “International Organization for Biological and Integrated Control” (IOBC). Pesticides were classified as class 1 – harmless (RP?<?30%); class 2 – slightly harmful (30%?≤?RP?≤?79%); class 3 – moderately harmful (80%?≤?RP?≤?99%); and class 4 – harmful (RP?>?99%). During pre-parasitism, the insecticides imidacloprid+beta-cyfluthrin, deltamethrin, lambda-cyhalothrin+thiamethoxam, acephate, and fenitrothion reduced parasitism of both parasitoids. The others: flubendiamide, diflubenzuron, Bacillus thuringiensis, lufenuron, and the herbicide isopropylamine were selective, i.e. harmless (class 1), to both parasitoids, except for pyraclostrobin+metconazole, which significantly reduced T. basalis parasitism, being considered slightly harmful (class 2). In post parasitism, all the aforementioned pesticides were harmless to T. podisi and T. basalis. Moreover, in pre-parasitism, T. basalis was found to be more sensitive to the tested pesticides when compared to T. podisi. Still, more studies must be conducted to provide a better understanding of the impact of agrochemicals on these parasitoid species in semi-field conditions.