News from the Sections

Columbia who has compared rapid CA procedures of 1-7 days to establishment of CA regimens by fruit respiration which usually requires ca 21 days from room closure. His data conclusively show significant retention of fruit texture (1-4 lbf) and titratable acids resulting from rapid establishment of 2-3% O 2 by either nitrogen flushing or catalytic burning. Our own data with McIntosh indicate that a 10 day duration at O°C from the initial fruit harvest until the room oxygen is reduced to 3% as compared to a 1 day delay does not consistently improve texture and titratable acids retention and is often dependent upon fruit lot and crop year. However, delays in O 2 reduction in excess of 14 days from initial fruit harvest will result in softer McIntosh with lower titratable acids and will reduce both fruit quality and storage life. It must be stressed here that the 10 day maximum interval from the initial harvest until the room O 2 is reduced to 3% includes fruit harvest, room loading, product cooling to 5°C or below, and door closure. In summary it is just good CA practice to cool all fruit immediately after harvest, load and seal the room as soon as possible and reduce room O 2 levels by either nitrogen flushing or catalytic combustion. A recommended maximum timetable for a single commercial CA room is as follows: Time 0 - fruit harvest commences 12 hours - initial fruit placed in precooler 48 hours - final fruit placed in precooler 3 days - all fruit core temperatures below 5°C 3.5 days - CA room loaded, sealed and oxygen reduction initiated 7 days - oxygen content within CA room below 3% The rapid oxygen pulldown (or Rapid CA) procedure is most successfully applied to Golden Delicious with decreasing benefit to McIntosh, Empire, Spartan and Red Delicious cultivars. The advantages of rapid oxygen pulldown include: 1) approximate 0.5 2 lbf firmness retention, 2) slight retention of titratable acids (20 - 50 mg Malic/lOO mls juice), and 3) low risk of fruit injury resulting from this procedure. The disadvantages include: 1) limited to storage operators with multiple rooms and high volume flow of apples at harvest, 2) slight potential for aggravating scald incidence, and 3) cold storage centres with many rooms may require additional oxygen burners and/or increased nitrogen flushing capacity. Can. Inst. Food Sei. Teehnol. J. Vol. 17, No. 3, 1984

Modified atmosphere storage using edible coatings In the Maritimes region our apple industry has numerous small independent storage operators with insufficient volume or capital to construct their own CA storage. At Kentville we are developing in cooperation with Acadia University a differentially permeable fruit coating which could impose modified atmospheres on individual fruit in cold storage. The edible coating can be applied by dipping or spraying the fruit with the pre-formulated solution. The coating essentially acts as a barrier on the surface of the fruit to prevent O 2 penetration into the fruit and CO 2 evolution from the fruit. By selection of the appropriate coating for the product to be stored, it is possible to simulate CA conditions of 5% CO 2 +3% 02' or 2% CO 2 +1% 02' However, as the final atmospheric effeet is dependent upon individual fruit respiration rate and epidermal permeabilities, there is a much greater variation in the effective MA established as compared to conventional CA. Research is currently underway at centres across Canada to determine fruit to fruit variability in response to coating application and to estimate this variable effect on limiting commercial application. Semi-permeable coating applications to apples and pears under laboratory conditions do show significant and consistent retention of fruit firmness and titratable acids in cold storage. The advantages of applying fruit coatings to create modified atmospheres within the fruit include: 1) replacement of conventional CA (5.7-6.5q:kg) with modified atmospheres in cold storage (3-Sq:kg), 2) potential for applying glossy appearance to the fruit, and 3) potential for small storage operators and individual farmers with cold storages to enhance stored fruit quality and extend their marketing period by 2-4 months. The disadvantages of this technique are: 1) the inherent variability of individual fruits predisposes the establishment of uniform and consistent atmospheres within the fruit and 2) the potential need for several coating formulations with distinct permeability characteristics to suit specific apple cultivars. Caution: the development and commercial implementation of this storage technique will depend upon the consistency of fruit quality benefits among fruit lots and from year to year demonstrated in semi-commercial testing. Work done at Kentville has deter-

mined that McIntosh apples are resistant to low O 2 injury early in the storage season and can tolerate 1.0% O 2 or lower for considerable length of time even though the particular lot may be susceptible to injury over the entire storage season. In addition our work has shown that exposure of apples to 1.0% O 2 for 40 days or more can induce a metabolic block in the fruit which retards softening even after the fruit has been removed from the low O 2 environment. Programmable CA storage takes advantage of the above observations and uses two or more distinct atmosphere regimens over the storage season. Our preliminary data indicate that initial exposure of McIntosh apples to 1.5% CO 2 + 1.0% for 2.5 months and subsequent storage in 5% CO 2 +3% O 2 for an additional 5.0 months resulted in fruit quality similar to that in apples stored in 1.5% CO 2 + 1.0% O 2 O 2 for the entire 7.5 month storage period. This technique can provide similar fruit texture from a short term exposure to low O 2 but has the advantages of: 1) providing a wider acceptable fruit maturity range, 2) reducing risk of low O 2 injury, 3) reduces the loss of characteristic flavour volatiles normally associated with low O 2 storage, and 4) reduces fruit firmness loss at shelf temperatures. Current research is providing a range of choices to improve end product quality and extend the apple marketing season. However, each option requires improved storage management and in some cases additional capital investment. There is no question that each of the techniques discussed herein can result in a better product and enhance grower returns but the choice of using any of these procedures will depend upon product price, market competition and the abilities and capabilities of the individual storage operator. P.D. Lidster, Agriculture Canada Research Station Kentville, N.S. B4N 1J5

CIFST Update News from the Sections Student members of the Guelph Section Judy Russell and Don Fraser organized a suppliers evening held concurrently with a technical programme of graduate students' research from the Institute Affairs / xiii

Department of Food Science. Companies who exhibited current products of interest were H.L. LaRoche, Delisle Foods, Norda International, Firmenich of Canada Ltd., Griffith Labs, Atkemix Inc., Zymaize Company and Interbake Foods Limited. Three graduate students provided summaries of their research projects for PhD. degrees. Members were given a theoretical and practical demonstration of the concentration and fractionation techniques of reverse osmosis and ultrafiltration by Arthur Hill. Michael Hinks described the application of the fibre optic method of measuring surface colour related to squid and tomato. Chris Findlay explained the uses of a computerized differential scanning colorimeter. At another Guelph Section meeting, Dr. Sanderson of Kelco Specialty Colloids Ltd., San Diego, California described applications of the versatile alginate and xanthan gums in food applications. He provided explanations for many common situations such as getting the red pimento inside an olive, finding an effective stabilizer for a whipped topping or how to solve the problem of exploding potato croquettes. Prof. Joe-Marie Powers, Hotel and Food Administration, University of Guelph, supplied xanthan stabilized dips to accompany a selection of Canadian wines at the conclusion of the meeting. More than 100 members of the Montreal Section attended a Valentine's Gala where they dined and danced through the evening. For their annual meeting, Mr. Pierre Desjardins, President of Labatt Ltee, spoke on "The Prospects for the Alcoholic Beverage Industry in the Year 2000". The New Brunswick Section started off its winter schedule with a general meeting at Chateau-Gai Wines. A one hour presentation on the principles of sensory evaluation was given by Dr. Aurea Cormier and Lori Leger. Following a tour of the plant, members had the opportunity to gain some practical experience in the area of sensory evaluation led by John Hall, Plant Manager of the Scoudouc plant. In an attempt to evaluate the need for a Bachelor of Food Science program in New Brunswick, Dr. Aurea Cormier of Universite de Moncton, has been busy contacting various food companies throughout the province. Her objective has been to approach plant owners and production managers on an individual basis and to help them identify the benefits of having a qualified food technologist on staff. Section members were briefed on the proposal and were encouraged to give feedback. xiv / Affaires de l'lnstitut

The New Brunswick Section has been receiving inquiries regarding CIFST from individuals in Prince Edward Island. Instructors from the Fisheries Technology College in Summerside are hoping to generate more interest throughout the island's farming and fishing industries. Although PEI does not have a section as of yet, interested individuals have been partaking of CIFST activities with the New Brunswick Section. The Okanagan-Kootenay Section was given a tour of Roger's Flour Mill located between Vernon and Armstrong, B.e. As well, the section has been busily preparing a gift for the National CIFST Office. It will be a framed collage with product labels and trademarks from all food processing operations in the section. Dr. Maurice Brossard, Vice-President, Biotechnology, National Research Council, Ottawa, spoke at a joint meeting of the Saskatchewan Section and the local chapter of the Chemical Institute of Canada. Dr. Brossard discussed the evolvement of biotechnology in Canada as seen by the National Research Council. The future for biotechnology appears bright, and new developments could have an impact on many disciplines, including food science. At the spring social and business meeting, Saskatchewan members were given a slide presentation by Mort and Mark Satin of Pro-Star Mills (1982) Ltd. and their recent visit to China. With hors-d'oeuvres reflecting the oriental theme, members were also treated to a complementary selection of premium liquors and imported beer by Mr. Richard J. McGratten, Area Manager for Peter Mielzynski Agencies Ltd., purveyors of fine wines and spirits. The Newfoundland and I.ilbrador Section reports the Executive Members for this year are: D. Whitaker, Chairman; M. Voigt, Past Chairman; A. Martin, Secretary; T. Patel, Chairman elect; R. Botta, Membership; R. Beams, Finance; P. Power, Treasurer; J.F. Ang, Student Representative, Memorial University of Newfoundland; P. Walsh, Student Representative, College of Fisheries. Members of the Newfoundland Section joined with students in selling 'Screech Liqueur-filled Chocolates' in November and December, to help raise funds for student's scholarships. At a meeting on October 26, Dr. Mary A. Mackay, Extension Services, Memorial University of Newfoundland, spoke on 'Imported Food Supply and the Problems Associated with the Supply of Quality Products to Remote

Communities in Labrador' and on 'Country Food Uses in Makkovik, Labrador'. Dr. J. Vanderstoep, National President, CIFST, was guest speaker at a meeting on November 22. The main topic was 'Effect of Processing on Nutritional Values of Foods'. On December 7, Dr. Ernest Reimer, Instrumar, St. John's, spoke on the topic of 'Potential Application of New Instrumental Sensing Devices for Food Quality Measurement'. 'Control of TMAO Breakdown in Postmortem Fish Muscle' was presented by Dr. Herbert O. Hultin, Professor and Director, Marine Foods Laboratory, Dept. of Science and Nutrition, University of Massachusetts, on February 8 and at the same meeting, Dr. Thomas A. Gill, Associate Professor, Canadian Institute of Fisheries Technology, Technical University of Nova Scotia (TUNS) spoke on 'Fisheries Research at Tuns'. Marketing and Public Relations representative for Andres Wine Ltd., Mrs. Joy Ann Rands, spoke on 'Wine Making: The Andres Way' at a meeting on February 22. The President's banquet was held on November 22 at the Bonaventure Avenue Lion's Club. The occasion was a complete success where members and non-members alike enjoyed delicious international foods. A pot-luck supper was held prior to the meeting on February 8, in the Food Science Laboratory, MUN, for members and others interested in Food Science Technology and Nutrition. The student section has been very active during this period and its contribution to the different activities has been fundamental to their success.

New Members: Professional & Associate Alberta Section

Biswal, Rabindra, University of Alberta

Guyn, Gregory, Palm Dairies Ha"ison, Rupert, West Agro Canada Inc.

Hatanaka, Maureen, Alpha Milk Co.

Onciul, Ralph, Agriculture Canada

Pawlowski, Paul, Alberta Honey Producers Co-Op Ltd. Peake, Adeline, Agriculture Canada Siebert, Horst, Gainers Inc. Atlantic Section

Aboud, Helen, St. Francis Xavier University J. Inst. Can. Sci. Technal. Aliment. Vol. 17. No. 3, 1984