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Maize (Zea mays) kernels are the largest cereal grains, and their endosperm is severely oxygen deficient during grain fill. The causes, dynamics, and mechanisms of acclimation to hypoxia are minimally understood. Here, we demonstrate that hypoxia develops in the small, growing endosperm, but not the nucellus, and becomes the standard state, regardless of diverse structural and genetic perturbations in modern maize (B73, popcorn, sweet corn), mutants (sweet4c, glossy6, waxy), and non-domesticated wild relatives (teosintes and Tripsacum species). We also uncovered an interconnected void space at the chalazal pericarp, providing superior oxygen supply to the placental tissues and basal endosperm transfer layer. Modeling indicated a very high diffusion resistance inside the endosperm, which, together with internal oxygen consumption, could generate steep oxygen gradients at the endosperm surface. Manipulation of oxygen supply induced reciprocal shifts in gene expression implicated in controlling mitochondrial functions (23.6 kDa Heat-Shock Protein, Voltage-Dependent Anion Channel 2) and multiple signaling pathways (core hypoxia genes, cyclic nucleotide metabolism, ethylene synthesis). Metabolite profiling revealed oxygen-dependent shifts in mitochondrial pathways, ascorbate metabolism, starch synthesis, and auxin degradation. Long-term elevated oxygen supply enhanced the rate of kernel development. Altogether, evidence here supports a mechanistic framework for the establishment of and acclimation to hypoxia in the maize endosperm.

Over the last years, deep learning (DL) models have led to an enormous breakthrough in a wide range of computer vision tasks, including the classification and quantification of internal defects in fruit using X-ray CT images. However, developing these models typically requires large annotated datasets. Obtaining such datasets faces multiple challenges as the availability of defect fruit is unpredictable and it is unclear whether the disordered fruit in the dataset are representative of all possible defects. This work proposes a method to circumvent these problems by generating synthetic CT images using a conditional Generative Adversarial Network (cGAN) that learns the underlying distribution of gray values for different classes ("healthy tissue", "internal browning", "background, core and cavities") in manually annotated images of pear fruit. The performance of the predictor was evaluated by quantitative metrics and visual inspection. To generate new synthetic data, operations are suggested and tested on annotated data to create as much variation as possible in the generated pears. The Fre ' chet Inception Distance (FID) and visual observations showed that the cGAN was effective in image-to-image translation, generating CT images of both healthy and disordered fruit based on their annotations. The best performing model obtained a low FID score of 10.2 and produced detailed visual features in the synthetic CT data, such as vascular bundles. The high potential and broad applicability was further demonstrated on augmented image annotations for generating new healthy and disordered pears with different appearances of defects. The proposed method can be used to produce additional training data when datasets are limited and laborious to manually annotate. Furthermore, the robustness of other DL models might increase by including new synthetic samples with a high variety of disorders during training.

Chloroplasts movement within mesophyll cells in C4 plants is hypothesized to enhance the CO2 concentrating mechanism, but this is difficult to verify experimentally. A three-dimensional (3D) leaf model can help analyse how chloroplast movement influences the operation of the CO2 concentrating mechanism. The first volumetric reaction–diffusion model of C4 photosynthesis that incorporates detailed 3D leaf anatomy, light propagation, ATP and NADPH production, and CO2, O2 and bicarbonate concentration driven by diffusional and assimilation/emission processes was developed. It was implemented for maize leaves to simulate various chloroplast movement scenarios within mesophyll cells: the movement of all mesophyll chloroplasts towards bundle sheath cells (aggregative movement) and movement of only those of interveinal mesophyll cells towards bundle sheath cells (avoidance movement). Light absorbed by bundle sheath chloroplasts relative to mesophyll chloroplasts increased in both cases. Avoidance movement decreased light absorption by mesophyll chloroplasts considerably. Consequently, total ATP and NADPH production and net photosynthetic rate increased for aggregative movement and decreased for avoidance movement compared with the default case of no chloroplast movement at high light intensities. Leakiness increased in both chloroplast movement scenarios due to the imbalance in energy production and demand in mesophyll and bundle sheath cells. These results suggest the need to design strategies for coordinated increases in electron transport and Rubisco activities for an efficient CO2 concentrating mechanism at very high light intensities.

Climacteric ripening of tomato fruit is initiated by a characteristic surge of the production rate of ethylene, accompanied by an increase in respiration rate. As both activities consume O2 and produce CO2 , gas concentration gradients develop in the fruit that cause diffusive transport. This may, in turn, affect respiration and ethylene biosynthesis. Gas diffusion in fruit depends on the amount and connectivity of cells and intercellular spaces in 3D. We investigated micromorphological changes in different tomato tissues during development and ripening by visualizing cells and pores based on high-resolution micro-computed tomography, and computed effective O2 diffusivity coefficients based on microstructural features of the tissues. We demonstrated that mesocarp and septa tissues have larger cells but small and more disconnected pores than the placenta and columella, resulting in relatively lower effective O2 diffusivity coefficients. Cell disintegration occurred in the mesocarp and septa during ripening, indicating lysigenous air pore formation and resulting in a gradual increase of the effective O2 diffusivity. The results suggest that hypoxic conditions caused by the increasing size and, hence, diffusion resistance of the growing fruit may induce an increase of tissue porosity that results in a greatly enhanced O2 diffusivity and, thus, helps to alleviate them. ispartof: NEW PHYTOLOGIST vol:232 issue:5 pages:2043-2056 ispartof: location:England status: published

Digital twins have advanced fast in various industries, but are just emerging in postharvest supply chains. A digital twin is a virtual representation of a certain product, such as fresh horticultural produce. This twin is linked to the real-world product by sensors supplying data of the environmental conditions near the target fruit or vegetable. Statistical and data-driven twins quantify how quality loss of fresh horticultural produce occurs by grasping patterns in the data. Physics-based twins provide an augmented insight into the underlying physical, biochemical, microbiological and physiological processes, enabling to explain also why this quality loss occurs.We identify what the key advantages are of digital twins and how the supply chain of fresh horticultural produce can benefit from them in the future.A digital twin has a huge potential to help horticultural produce to tell its history as it drifts along throughout its postharvest life. The reason is that each shipment is subject to a unique and unpredictable set of temperature and gas atmosphere conditions from farm to consumer. Digital twins help to identify the resulting, largely uncharted, postharvest evolution of food quality. The benefit of digital twins particularly comes forward for perishable species and at low airflow rates. Digital twins provide actionable data for exporters, retailers, and consumers, such as the remaining shelf life for each shipment, on which logistics decisions and marketing strategies can be based. The twins also help diagnose and predict potential problems in supply chains that will reduce food quality and induce food loss. Twins can even suggest preventive shipment-tailored measures to reduce retail and household food losses. ispartof: TRENDS IN FOOD SCIENCE & TECHNOLOGY vol:109 pages:245-258 status: published

The fine structure of extractable amylose (E-AM) in potato flakes dictates oil uptake during the production of deep-fried crisps from dough made from the flakes, and thus their caloric density. High levels of short E-AM chains increase the extent of amylose crystallization during dough making and increase water binding. Time-domain proton NMR analysis showed that they also cause water to be released at a low rate during deep-frying and thus restrict dough expansion and, most importantly, oil uptake. X-ray micro-computed tomography revealed that this results in high thickness of the crisp solid matrix and reduced pore sizes. Thus, the level of short E-AM chains in potato flakes impacts amylose crystal formation, dough strength and expansion, as well as the associated oil uptake during deep-frying. Based on these results, we advise potato crisp manufacturers to source potato cultivars with high levels of short amylose chains for the production of reduced-calorie crisps and to make well-reasoned process adaptations to control the extractability of potato amylose. Oil uptake during deep-frying of potato crisps can be modified by the presence of short amylose chains. The choice of cultivar and processing conditions that enhance levels of short amylose chains may facilitate the production of reduced-calorie crisps.

Background Precooling is a critical step in the postharvest cold chain. Studies of the precooling of fruit and vegetables are based on the strong interactions between modelling, engineering, physiology and commercial outcomes. In recent years, new progress in precooling has been achieved. These achievements include different cooling strategies, research into precooling mechanisms, and numerical simulations. This review aims to provide the most recent information about precooling and promote its application in the fruit and vegetable industry. Scope and approach Different precooling strategies are evaluated with respect to the cooling rate, cooling uniformity, and multiscale simulation. An overview of mathematical modeling approaches used to quantitatively describe precooling processes for computer-aided designs is provided. The effect of precooling on fruit quality at the physiological and molecular levels is outlined. Key findings and conclusions Numerical simulations have become widely used to improve the precooling performance. Cooling homogeneity, in particular, has attracted increasing attention in recent studies because of the substantial effects of cooling homogeneity on the precooling efficiency and produce quality. The spatial scale of numerical simulations of the precooling process has started to become more precise and specific. Recent numerical simulations have focused on the bin and package scale. Models of transport processes at multiple spatial scales are investigated using multiscale modeling. Moreover, the effect of precooling on produce quality has recently received increasing attention. In addition, the investigation of the effect of precooling on fruit at the metabolomic and genomic levels has become an emerging trend and has provided deeper insights into the molecular mechanisms underlying the effect of precooling treatments on fruit.

The ability of seeds to withstand drying is fundamental to ex situ seed conservation but drying responses are not well known for most wild species including crop wild relatives. We look at drying responses of seeds of Musa acuminata and Musa balbisiana, the two primary wild relatives of bananas and plantains, using the following four experimental approaches: (i) We equilibrated seeds to a range of relative humidity (RH) levels using non-saturated lithium chloride solutions and subsequently measured moisture content (MC) and viability. At each humidity level we tested viability using embryo rescue (ER), tetrazolium chloride staining and germination in an incubator. We found that seed viability was not reduced when seeds were dried to 4% equilibrium relative humidity (eRH; equating to 2.5% MC). (ii) We assessed viability of mature and less mature seeds using ER and germination in the soil and tested responses to drying. Findings showed that seeds must be fully mature to germinate and immature seeds had negligible viability. (iii) We dried seeds extracted from ripe/unripe fruit to 35-40% eRH at different rates and tested viability with germination tests in the soil. Seeds from unripe fruit lost viability when dried and especially when dried faster; seeds from ripe fruit only lost viability when fast dried. (iv) Finally, we dried and re-imbibed mature and less mature seeds and measured embryo shrinkage and volume change using X-ray computer tomography. Embryos of less mature seeds shrank significantly when dried to 15% eRH from 0.468 to 0.262 mm3, but embryos of mature seeds did not. Based on our results, mature seeds from ripe fruit are desiccation tolerant to moisture levels required for seed genebanking but embryos from immature seeds are mechanistically less able to withstand desiccation, especially when water potential gradients are high. ispartof: Conservation Physiology vol:10 issue:1 pages:1-16 ispartof: location:England status: Published online

Computer-aided food engineering (CAFE) can reduce resource use in product, process and equipment development, improve time-to-market performance, and drive high-level innovation in food safety and quality. Yet, CAFE is challenged by the complexity and variability of food composition and structure, by the transformations food undergoes during processing and the limited availability of comprehensive mechanistic frameworks describing those transformations. Here we introduce frameworks to model food processes and predict physiochemical properties that will accelerate CAFE. We review how investments in open access, such as code sharing, and capacity-building through specialized courses could facilitate the use of CAFE in the transformation already underway in digital food systems. ispartof: NATURE FOOD vol:3 issue:11 pages:894-904 ispartof: location:England status: published

Internal gas gradients in pear fruit during controlled atmosphere storage depend on the effective gas diffusivity of the tissue. The diffusivity varies over the fruit organ due to the heterogeneous tissue microstructure across the fruit. This study implemented effective diffusivity maps reflecting the heterogeneous structure to predict internal gas gradients and relate the result to the occurrence of internal browning. Diffusivity maps of different pears were calculated from X-ray CT based porosity maps. Internal oxygen (O2), carbon dioxide (CO2) and respiratory quotient (RQ) levels were computed using a reaction-diffusion model incorporating the heterogeneous effective diffusivity map. Critical O2 and RQ levels for the shift from respiration to fermentation were defined based on the respiratory-fermentative energy balance of the cells. The model was indirectly validated by comparing RQ level contours with non-destructive 3D images of the internal browning of the pears after storage at 1.0 kPa and 0.5 kPa O2, combined with 0.7 kPa CO2 at 1 degrees C. The distribution of the internal gas concentrations and RQ was affected by the heterogeneity of the diffusivity. The results also confirmed the incidence of internal browning when the O2 and RQ were under or above critical O2 and RQ limits, respectively. The fermentation process was indicated to be dominant when the tissue's RQ limit (RQ*) went above 2.12 (or at 0.044 kPa O2). The tissue volumes where O2 and RQ levels were critical corresponded reasonably well to browning-affected tissues of pears with different shapes. The pear with more shallow gas gradients showed less symptoms of browning.

The transport of gas in clay-based materials is dominated by diffusion. SCK CEN has studied and recorded an extensive data set of diffusion coefficients of gases in various saturated clays (Boom Clay, Opalinus Clay, Callovo-Oxfordian claystone and bentonites) used in Europe as host formations or in engineered barrier systems in the context of deep geological disposal of high and intermediate level nuclear wastes. However, partially saturated conditions may exist during the life cycle of a radioactive waste repository. The current study aims at establishing an experimental method to measure the diffusion coefficients of various gases in partially saturated clay-based materials by means of double through diffusion tests (cross diffusion of gases across the porous sample, driven by concentration gradients) and to assess the impact of desaturation on gas diffusivity. Historically, gas diffusion measurements have been performed under dissolved conditions with continuous water and dissolved gas flow around the clay sample. However, since the saturation degree of the sample has to be constant, a novel setup has been designed and optimized to operate under a pure gas phase under controlled relative humidity (RH). The experimental concept consists of cross diffusion of gas mixtures from two reservoirs at a fixed relative humidity on either side of the sample cell, namely, the upstream and downstream reservoirs. The RH is controlled using the same saturated salt solutions in both reservoirs. During the experiment, gases will diffuse from the upstream to the downstream reservoir. By measuring the change in gas composition in the downstream reservoir with a gas analyzer equipped with a mass spectrometer (which expresses the gas composition in terms of partial pressure), the gas flux and hence the diffusion coefficient is estimated by applying steady state Fick’s first law. The experimental methodology has been validated by performing an experiment on a sandy-clay sample of known petrophysical properties, at full saturation.

Oxygen (O2) diffusion affects respiration of fruit and vegetables and, thus, their behavior under controlled or modified atmosphere storage conditions. Effective gas diffusivity expresses, at a macroscopic level, the overall ability of the tissue to exchange gasses and is determined by the porous structure of the tissue. Variations of the tissue microstructure across the fruit and vegetable organs may result in an effective O2 diffusivity that is position dependent. A method was developed to create three-dimensional (3-D) effective O2 diffusivity maps in fruit and vegetables based on low resolution X-ray computed tomography (CT) images. The effective tissue diffusivity was first calculated for representative small tissue samples of eggplant, turnip, apple, and pear fruit, using microscale diffusion simulations with a finite volume model on high resolution CT images, which served as ground truth. Then the dependence of the effective O2 diffusivity on the total and open porosity and tortuosity of the samples was investigated. The regression model of the diffusivity with respect to total porosity had an RMSE = 6.90 × 10−7 m2 s−1 and R2 = 0.92, while that with respect to open porosity had an RMSE = 5.41 × 10−7 m2 s−1 and R2 = 0.95, for all samples and organs. The incorporation of the pore network tortuosity did not improve the goodness of fit of the correlation. The correlation based on total porosity was found sufficient for eggplant and turnip that has a large porosity, while diffusivity profiles in apple and pear fruit correlated better with the open porosity due to the presence of disconnected (closed) pores in these fruits that contribute less to the effective diffusion. Thereto, open porosity was estimated from a correlation model between total porosity and open porosity with RMSE = 5.76% for apple and RMSE = 0.93% for pear. Porosity profiles of organs computed from low resolution CT grayscale images were translated to O2 diffusivity profiles using the correlation model and tested against the high resolution ground truth values. Finally, effective diffusivity maps were created for intact organs, which for the first time provides insight in the spatial variation in gas exchange capability of different plant species. keywords: Tissue microstructure, Open porosity, Tortuosity, Apple, Pear, Eggplant, Turnip ispartof: Journal Of Food Engineering vol:306 status: Published online

Long term storage is required to deliver high quality pear fruit year-round. Under suboptimal storage conditions, internal disorders, such as internal browning and cavity formation, can develop and are often invisible from the outside. We present a non-destructive inspection method to quantify internal disorders in X-ray CT scans of pear fruit using a deep neural network for semantic segmentation. Herein, a U-net based model was trained to automatically indicate healthy tissue, core and regions affected by internal disorders, i.e., cavity formation and internal browning. The quantitative data resulting from the segmentations was used to measure the severity of internal disorders. Excellent classification accuracies of 99.4 and 92.2% were obtained for the classification of “consumable” vs “non-consumable” fruit on the one hand and “healthy” vs “defect but consumable” vs “non-consumable” fruit on the other hand. The identification of “defect but consumable” fruit showed to be the most difficult.

3D food printing allows creation of foods by depositing food material according to computer aided designs. However, the number of printable materials for food is still low which limits the possibilities of creating specific structures and textures. A novel approach is tested of using food printing materials incorporating plant cells in order to print foods that resemble plant tissues in various ways. A 3D printing method was developed based on the extrusion of bio-inks composed of a low-methoxylated pectin gel and embedded lettuce leaf cells. Bovine serum albumin was added in order to increase the air fraction in the printed gel matrix. Objects containing up to 5 × 106 cells/mL were successfully 3D printed. The mechanical strength increased by the pectin concentration and decreased with the increase of air fraction and concentration of encapsulated cells. The viability of the encapsulated plant cells depended on the pectin concentration and varied from 50 to 60 %. ispartof: Journal Of Food Engineering vol:263 pages:454-464 status: published

In 1665, Robert Hooke was the first to observe cork cells and their characteristic hexagonal shape, using the first optical microscope, which was invented by him at that time. With the evolution of imaging techniques, the structure of cork has been analysed with greater accuracy over time. This work presents the latest advances in the characterization of this unique material through a multiscale approach. Such investigation brings new insight into the architecture of cork, particularly the differences between the cells of the phellem and those bordering the lenticels. In the latter case, cell differentiation from the lenticular phellogen was restricted to one cell layer, which leads to a cell wall that is 10 times thicker for lenticels. They also displayed a different chemical composition because of unsuberization and a high lignin content in lenticels. Such advances in the knowledge of the structure and composition of cork cells contributes to a better understanding of the macroporosity of cork, down to the nanoscale. ispartof: SCIENTIFIC REPORTS vol:9 issue:1 ispartof: location:England status: published