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Science Update
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Sturdier Melons Taste Good,
Too
The usual shelf life of ripe honeydews is less than 12 days. But scientists
have known that calcium—just as it helps keep bones strong—also helps
melon rind maintain firmness that protects the fruit against spoilage. So they
checked the efficacy of dunking whole, fresh, ripe honeydews into a calcium
solution before putting them into commercial storage for up to 3 weeks.
Laboratory and greenhouse experiments were aimed at finding the right amount of
calcium solution to protect—and not injure—the melon rind. Then,
taste testers evaluated the appearance, texture, and taste of cubes cut from
the treated melons and found them excellent.
Now a cooperative research and development agreement with Albion Laboratories,
Inc., of Clearfield, Utah, will look at on-the-vine treatments for honeydews
and cantaloupes as a supplement—or alternative—to postharvest
treatments.
Gene E. Lester, USDA-ARS
Crop
Quality and Fruit Insect Research Unit, Weslaco, Texas; phone (956)
447-6322.
Mildew-Resistant Lilac for Warmer Climates
A new Syringa cultivar named "Betsy Ross" is the first release
from a lilac genetic improvement program at the U.S. National Arboretum. Its
fragrant white flowers, lush green foliage, and compact growth
habit—coupled with resistance to powdery mildew and suitability to warmer
climates—should help ensure its popular success.
In 1992, Betsy Ross was distributed to cooperating nurseries throughout the
United States to evaluate its superior performance. It thrives under full sun
throughout USDA hardiness zones 5–7 and can be used as a background
planting in a shrub border, as a specimen plant or hedge, or mass-planted.
Genetic material from this new lilac is being deposited in the National Plant
Germplasm System, where it will be available to researchers and others
interested in developing and commercializing new cultivars.
Margaret R. Pooler, USDA-ARS
U.S. National
Arboretum, Washington, D.C.; phone (202) 245-3468.
Dietary Trends May Be Clue to Kids' Overweight
Latest USDA data shows that—compared to children 20 years ago—today's
kids are, on average, taking in more calories. That—coupled with less
physical activity—explains why they are increasingly overweight.
Food intake data reflects the changing habits of nearly 10,000 children
nationwide. A link to this data in PDF format (Table Set 17—Food and
Nutrient Intakes by Children 1994-96, 1998) can be found under "Topics of
Interest" at http://www.barc.usda.gov/bhnrc/foodsurvey.
Analysts have combined data from a special 1998 nationwide survey of 5,559
children from birth to 9 years of age with data from a 1994-1996 national
survey (CSFII) of all age groups, including 4,253 children to age 9.
Most children surveyed—92 percent—ate breakfast. But snack and soft
drink consumption are on the rise, while milk-drinking is decreasing. Snacks
contributed around 20 percent of daily calories, on average, for the 83 percent
of kids who reported eating one or more snacks on the day they were surveyed.
Milk, fruits, cookies, candies, crackers, popcorn, pretzels, and corn chips
were frequently reported snacks. Soft drink consumption increased 21 percent
among 2- to 5-year-olds over the last 2 decades and 37 percent among 6- to
9-year-olds.
Alanna J. Moshfegh and
Sharon J. Mickle, USDA-ARS
Food Surveys
Research Group, Beltsville, Maryland; phone (301) 504-0170.
A Melon-Cuke Merger
What do you get when you cross a cucumber with a melon? A new hybrid named
Cucumis x hytivus that may provide a bridge for shuttling useful
genes—especially those for disease resistance—between the two. Many
cukes and melons are susceptible to several insects and fungal, bacterial, and
viral diseases that reduce both yield and quality. Though both crops belong to
the diverse Cucumis genus, this is the first successful cross-breeding
by conventional methods within the 32-member species. Researchers used
traditional techniques to double the hybrid's chromosomes.
Joseph H. Kirkbride, Jr., USDA-ARS
Systematic Botany and Mycology
Laboratory, Beltsville, Maryland; phone (301) 504-9447.
Using Microwaves To Extract Pectin
Among other food uses, pectin acts as a gelling agent in fruit jams and jellies
and as a texturizer in premixed yogurt. A natural ingredient, it's mostly
obtained from citrus pulp, peel, and albedo—the white material between the
outer peel and fruit—and from apples and sugar beets. To extract pectin
from fruit, industry uses a conventional heating process that takes an hour or
more per batch. Overheating sometimes breaks down the pectin, reducing its
quality.
Now scientists have found a way to use microwave technology to extract this
valuable food ingredient, which is largely imported and sells for $6 to $8 per
pound. A faster, nondestructive method could reduce the cost of domestic
production and provide a market for what is currently a low-value byproduct of
U.S. food processing. A patent application on the technology has been filed.
Marshall L. Fishman, USDA-ARS
Plant Science and Technology Research
Unit, Wyndmoor, Pennsylvania; phone (215) 233-6450. |
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"Science Update" was published in the
June 2001
issue of Agricultural Research magazine.
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