Scientists at ARS have developed a technique to rapidly detect DT104, a potentially deadly strain of Salmonella bacteria that resists many antibiotics. Delays in identifying DT104 almost cost a Vermont dairy farmer her life in 1997—and killed 14 of her cows. In addition, the pathogen has killed people in Great Britain and sickened children in Nebraska. The ARS researchers have found a key gene sequence, present in this virulent strain of Salmonella typhimurium, for quick identification. The sooner physicians know they are dealing with DT104, the sooner they can begin the aggressive treatments needed to kill it. No test kit exists to use the new technique to identify DT104. But the discovery opens the door to development of test kits through an industry partner.
Richard B. Russell Research Center, Athens, GA
Paula Fedorka-Cray, (706) 546-3305.

Durum wheat could find a new home in the bread baking industry, thanks to new research that opens the door to producing light, nutty-tasting bread from durum. Until now, that wasn't possible if the bread contained more than 25 percent durum. Durum wheat is used in noodles and pastas, but new white winter and spring wheats may chip away at durum's share of that market. So scientists wanted to find a way to make breads with higher percentages of durum. Using a modified version of the baking industry's sponge dough procedure, scientists baked one-pound loaves of traditional pan bread made from flour that was 60 percent durum. These loaves had about the same volume as loaves made from 100-percent hard red spring wheat flour. Hard wheat flour's high gluten content is key to good loaf volume and dough flexibility and strength. Now the researchers are developing dual-purpose bread and pasta wheats containing certain glutenin protein genes found in other wheats.
Cereal Crops Research, Fargo, ND
Gary A. Hareland, (701) 231-7728.

New cornstarches that make smoother sauces and puddings may come from genetically diverse corn native to Argentina. Scientists with ARS and Argentina's Instituto Nacional de Tecnologia Agropecuraria analyzed 239 Argentine corn strains for composition and hardness. These strains were generally about 2 percent higher in amylose cornstarch than the typical 20 to 25 percent in U.S. hybrids. Amylose cornstarches, because of their straight arrangement of glucose sugar units, create a smoother texture for sauces and puddings. Some specialty U.S. hybrids have 50 to 70 percent amylose, but the Argentine strains may have genes that could boost amylose quality and quantity in new hybrids. Corn's other major starch, amylopectin, has a branched, treelike glucose structure that creates a rougher texture.
National Center for Agricultural Utilization Research, Peoria, IL
Clarence A. Knutson, (309) 681-6330.

Shipping vine-ripened honeydew melons and cantaloupes in greater quantities to more distant markets is now possible, thanks to a new handling procedure. Soaking freshly harvested melons in an amino acid/calcium chelate solution for 20 minutes could prolong market life up to 2 weeks beyond the normal shelf life of 7 to 12 days. The soaking supplied extra calcium that, in ripe melons, steadily migrates from the rind to the seeds. Rinds need calcium to maintain a degree of firmness that protects against spoilage. As shippers adopt the procedure, today's sweeter and more nutritious varieties may become ever more popular with consumers. In 1997, U.S. per capita consumption of cantaloupes, or muskmelons, rose to 11.7 pounds, eclipsing the 11.2-pound record of 1946.
Crop Quality and Fruit Insect Research, Weslaco, TX
Gene E. Lester, (956) 565-2647.
Children's Nutrition Research Center, Houston, TX
Michael A. Grusak, (713) 798-7044.

A new edible coating keeps stored pecans from becoming rancid for up to 10 months at room temperature. Rancidity, which gives pecans a stale off-flavor, occurs when oxygen enters a nut and breaks down, or oxidizes, some of its fat. The new coatings are made from all-natural cellulose, the most abundant polysaccharide found in nature. Commercially available and inexpensive, cellulose could easily be sprayed on pecan nutmeats by processors. Of the three types of cellulose coatings tested, carboxymethyl cellulose preserved flavor best. It gave the nuts a high gloss without causing them to look or feel oily. The coating also delayed color change—a potentially important feature since consumers associate dark-colored pecans with rancidity. Generally recognized as safe by the U.S. Food and Drug Administration, the coating would need to be listed on the label as an ingredient. The pecan industry is interested in further developing the coating, which could promote year-round consumption.
Citrus and Subtropical Products Research Laboratory, Winter Haven, FL
Elizabeth A. Baldwin, (941) 293-4133 ext 119.
Southeastern Fruit and Tree Nut Research Laboratory, Byron, GA
Bruce W. Wood, (912) 956-6421.