Seaturtles nesting at Melbourne beach,Florida, II. Post-nesting movements of Caretta caretta

Recaptures of 34 loggerhead turtles Caretta caretta tagged at Melbourne Beach, Florida, indicate post-nesting dispersal to widely distributed foraging grounds in the Bahamas, Cuba, the Dominican Republic, along the eastern seaboard of the United States, in the Florida Keys, and in the Gulf of Mexico. The most distant recovery was made 1500 km from Melbourne Beach in the Dominican Republic. Three turtles were captured in the Port Canaveral Ship Channel, which was recently discovered to be a hibernation site for Caretta. Travel against the Gulf Stream current is suggested by the recapture of a loggerhead on the north coast of Pinar del Río, Cuba, 11 days after it was tagged at Melbourne Beach. A minimum speed of travel of 70 km day^?1 is indicated by this return, which constitutes the most rapid migratory speed reported for Caretta. At least 14 of the 34 turtles were captured in nets intended for other marine species.     

Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties

The contribution of dimethyl sulfide (DMS) to the aroma of Syrah and Grenache Noir wines from the Rhone Valley of France was investigated by sensory analysis, and its levels in these wines were measured. The potential DMS in the corresponding grapes and wines, susceptible to release during wine aging, was evaluated. Free DMS and potential DMS assessed by a heat-alkaline treatment were measured in grape juices and wines by SPME-GC-MS using methods previously reported and slightly modified. A relationship between potential DMS from grapes and the total DMS levels in wine was demonstrated. Furthermore, a linear regression between the ratio of free DMS levels to these total DMS levels in wine and time of storage was found. Free and potential DMS levels in grapes and wines depended on grape variety, vintage, and vine location. DMS imparted a noticeable and complex contribution to the aroma of the wines investigated, depending on the mode of sensory perception used, either before or after glass swirling. It significantly enhanced the fruity notes of the wines, and additional truffle and black olive notes.     

Molecular Characterization by AFLPs of Capsicum Germplasm from the Amazon Department in Colombia

Using AFLPs, 71 peppers (Capsicum) accessions from the species C. chinense Jacq., C. baccatum L., C. annuum L. and C. frutescens L. from indigenous communities of the Amazon Department (Colombia) were studied to assess the genetic diversity of the collections, and delineate species gene groups. Ten additional accessions were included as a reference species group. Three clusters were identified in the Amazonian accessions by Multiple Correspondence Analyses (MCA) and a dendrogram from the UPGMA analyses of Nei – Li genetic similarity. The clusters correspond to gene groups of the species Capsicum chinense (the majority of the accessions), C. baccatum and the complex annuum - frutescens. A fourth cluster corresponds to the reference accession C. pubescens. The MCA analyses accounted for 95% of the total variation. The total genetic variation was low (Ht 0.119) and a genetic diversity index (Gst) of 0.331 was obtained. This suggests a limited genetic diversity of the accessions and a close relatedness of the species. This study is the first molecular marker assessment of genetic diversity for peppers from the Colombian Amazon, and provides information of biodiversity that can be employed in the preservation and use of Capsicum germplasm.     

Study of Calcium Ion Diffusion in Components of Maize Kernels During Traditional Nixtamalization Process

Our report shows the calcium ion diffusion process through the different parts of maize kernels (pericarp, endosperm, and germ) during the traditional nixtamalization process as a function of steeping time (t) 0–24 hr. The cooking step of the nixtamalization process used 3 kg of maize kernels in 6L of water and 2% calcium hydroxide (w/w). The cooking temperature was 92°C for 40 min. The calcium content of the samples was measured using atomic absorption spectroscopy. We found that the whole instant corn flour, pericarp, endosperm, and germ, had a nonlinear relationship to steeping time, showing a local maximum at 9 hr. Analysis of the different parts of the nixtamalized kernels showed that in short steeping times (0–5 hr) calcium diffusion took place mainly in the pericarp. Calcium diffusion in the endosperm and germ occurred gradually over longer steeping times. However, the physical state of the kernels (broken kernels) accelerated the diffusion process. Calcium diffusion occurred first in the pericarp, followed by the endosperm and germ. Immediately after cooking (t = 0 hr), we found a 1.148% calcium content in the pericarp, 0.007% in the germ, and 0.028% in the endosperm. After 24 hr of steeping, the calcium contents were 2.714% in the pericarp, 0.776% in the germ, and 0.181% in the endosperm. In another study, the calcium content in the endosperm was measured by first separating the 10% from the outermost, followed by another 10% from the next endosperm tissue, and concluding with the remaining 80%. Calcium ions were present mainly in the outermost layers of the endosperm. The damaged kernels steeped for more than 5 hr showed greater calcium concentrations than the undamaged counterparts.