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Microwaving and cooking cause greater vitamin loss in meat than does
irradiation, according to new ARS research. Consumer groups have
voiced concern about irradiation's effect on critical nutrients in food.
Researchers tested the effects of gamma radiation on vitamins and nutrient
content of chicken and pork chops and found no nutritionally significant
losses. The Food and Drug Administration has ruled that
radiation-sterilized meats are at least as nutritious as those sterilized
by conventional means. ARS researchers earlier had shown that irradiation
kills E. coli 0157:H7, the bacterium that in 1993 killed four
people and sickened 500 others who had eaten contaminated beef. Low doses
of irradiation kill food pathogens without leaving any residue or
affecting taste or quality of the meat. Costs associated with food-borne
illnesses ranged from $6 billion to $9 billion in 1993.
Food Safety Research Unit,
Philadelphia, PA
Donald W. Thayer, (215) 233-6582
High-quality apples now reach consumers sooner because of ARS advances
in storage techniques. Scientists proved to Washington state
officials that Gala and Jonagold apples need be kept only 45 days in
controlled atmosphere (CA) storage to meet state requirements. CA apples
stay firmer, crisper and tastier than apples stored in traditional cold
rooms. Previously, 90-day storage was required. CA storage means low
levels of oxygen, high levels of carbon dioxide and cool temperatures.
This slows an apple's natural "breathing" rate. CA apples also generate
more income for growers. Now the researchers are studying ways to improve
the keeping quality of apricots. The fruit currently can't be stored for
more than a few weeks, causing a market glut in late summer and low
supplies for consumers at other times of the year.
Tree Fruit Research
Laboratory, Wenatchee, WA
Stephen R. Drake, (509) 664-2280
The amount of water a dry bean absorbs, and the rate it absorbs it, may
unlock the door to breeding better, faster-cooking beans. ARS studies
on 26 genetically diverse, large-seeded, bean cultivars that trace their
heritage to the Andes mountain gene pool suggest the water absorption rate
could help bean breeders pinpoint new fast-cooking varieties without
tedious cooking experiments. Other studies found that storing beans in
hot, humid conditions lengthened cooking times and decreased digestibility
in some varieties. The experiments, aimed at finding cost-effective and
energy-efficient ways to study a genetic trait, may speed the development
of new bean varieties that could be cooked with less fuel. Such energy
savings could result in greater demand for U.S. beans exported to food-
and firewood-deficit countries in eastern and central Africa.
Sugarbeet, Bean and Cereal Research, East Lansing, MI
George L. Hosfield, (517) 355-0110
The supply of papayas from Hawaii's island of Kauai will soon grace
more mainland grocery shelves--and they won't carry any fruit-fly
hitchhikers. Using an ARS-developed, forced-hot-air treatment to kill
hitchhiking flies, a larger packinghouse owned by the University of Hawaii
is scheduled to open in 1996. It will heat papayas to 117 degrees F, then
cool them to 86 degrees, to kill any eggs or larvae of Mediterranean and
oriental fruit flies or melon flies. This will protect mainland
agriculture from these pests that can attack more than 300 crops. Kauai
growers now produce about one million pounds of papaya, primarily the
premium-quality, orange to pinkish-red fleshed Sunrise variety for
out-of-state shipment. The new packinghouse and treatment facility will
be able to handle about 11 million pounds a year.
Tropical Fruit and Vegetable Research Laboratory, Hilo, HI
John W. Armstrong, (808) 959-4336
A new sniffing device may give inspectors an opportunity to sample
odors of stored grains and oil seeds on a consistent, safe basis. ARS
scientists invented the technique to evaluate grains for off-odors that
indicate quality problems. The aroma from air passing through the grain
is captured by an inspector who evaluates the quality. The technique
eliminates smelling odors directly from grain. USDA grain inspectors are
testing prototypes. They can use the technique to evaluate grain, using
more consistent criteria standards. Also, the inspectors no longer have
to be concerned with inhaling particulate, such as dust, because it gets
filtered out. This makes it safer than smelling the grain directly. A
commercial manufacturer has shown interest in licensing this patent.
(PATENT 5,313,821)
Southern Regional Research
Center,
New Orleans, LA
Karen L. Bett, (504) 286-4459/286-4419
Last updated: October 30, 1996
Return to: Quarterly Report
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