Background: Kiwifruit is one of the most commercialized fruits on the international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as kiwifruit juice, vinegar, dried slices, jam, wine, yogurt, and jelly. Although many studies have described the nutritional properties of kiwifruit, investigations on the nutritional properties of kiwifruit products remain limited, especially for kiwifruit products made from raw kiwifruit. Methods: Nutritional properties and biological activities of kiwifruit and kiwifruit products, as well as the digestive and absorption characteristics of their nutritional substances, were investigated. Results: Kiwifruit, juice, wine, and vinegar were observed to be rich in vitamin C (VC) and polyphenol and exhibited high biological activities, whereas dried kiwifruit slices and jam showed higher amounts of mineral elements. During oral digestion, VC and polyphenol showed similar absorption characteristics, while mineral elements exhibited a number of different trends. A good release rate of all nutritional substances was observed during stomach digestion, while the release rate decreased in serum-available, colon-available, and post-colonic fractions. Eating dried slices and jam supplied high amounts of mineral elements, while eating kiwifruit supplied the most comprehensive nutritional substances. The biological activities detected in raw foodstuffs were much higher than those detected after in vitro digestion. Furthermore, kiwifruit and wine showed the highest biological activities, while dried kiwifruit slices showed the lowest biological activities. Conclusion: These results increased our understanding of the nutritional properties of kiwifruit and its products, providing new information and scientific recommendations to consumers for kiwifruit consumption and to producers for kiwifruit production.
At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast decreases copper in the must during fermentation. Three strains of Saccharomyces cerevisiae (lab selected strain BH8 and industrial strains AWRI R2 and Freddo) and a simple model fermentation system containing 0 to 1.50 mM Cu2+ were used. ICP-AES determined Cu ion concentration in the must decreasing differently by strains and initial copper levels during fermentation. Fermentation performance was heavily inhibited under copper stress, paralleled a decrease in viable cell numbers. Strain BH8 showed higher copper-tolerance than strain AWRI R2 and higher adsorption than Freddo. Yeast cell surface depression and intracellular structure deformation after copper treatment were observed by scanning electron microscopy and transmission electron microscopy; electronic differential system detected higher surface Cu and no intracellular Cu on 1.50 mM copper treated yeast cells. It is most probably that surface adsorption dominated the biosorption process of Cu2+ for strain BH8, with saturation being accomplished in 24 h. This study demonstrated that Saccharomyces cerevisiae strain BH8 has good tolerance and adsorption of Cu, and reduces Cu2+ concentrations during fermentation in simple model system mainly through surface adsorption. The results indicate that the strain selected from China's stress-tolerant wine grape is copper tolerant and can reduce copper in must when fermenting in a copper rich simple model system, and provided information for studies on mechanisms of heavy metal stress.
In a competitive electricity market with substantial involvement of renewable electricity, maximizing profits by optimizing bidding strategies is crucial to different power producers including conventional power plants and renewable ones. This paper proposes a game-theoretic bidding optimization method based on bi-level programming, where power producers are at the upper level and utility companies are at the lower level. The competition among the multiple power producers is formulated as a non-cooperative game in which bidding curves are their strategies, while uniform clearing pricing is considered for utility companies represented by an independent system operator. Consequently, based on the formulated game model, the bidding strategies for power producers are optimized for the day-ahead market and the intraday market with considering the properties of renewable energy; and the clearing pricing for the utility companies, with respect to the power quantity from different power producers, is optimized simultaneously. Furthermore, a distributed algorithm is provided to search the solution of the generalized Nash equilibrium. Finally, simulation results were performed and discussed to verify the feasibility and effectiveness of the proposed non-cooperative game-based bi-level optimization approach.
Realistic image composite requires the appearance of foreground and background layers to be consistent. This is difficult to achieve because the foreground and the background may be taken from very different environments. This paper proposes a novel composite adjustment method that can harmonize appearance of different composite layers. We introduce the Best-Buddy Prior (BBP), which is a novel compact representations of the joint co-occurrence distribution of natural image patches. BBP can be learned from unlabelled images given only the unsupervised regional segmentation. The most-probable adjustment of foreground can be estimated efficiently in the BBP space as the shift vector to the local maximum of density function. Both qualitative and quantitative evaluations show that our method outperforms previous composite adjustment methods.
Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain high-quality horticultural crops. This practice results in the discarding of a large number of thinned unripe fruits in orchards each year, which produces a great waste of agricultural resources and causes soil pollution that may be an important reservoir for pest and plant diseases. Current studies showed that bioactive compounds such as polyphenols, organic acids, monosaccharides and starches are present in unripe fruits. Therefore, we reviewed the bioactive components obtained from thinned unripe fruits, their revalorization for the food industry, their beneficial effects for human health and the methods for obtaining these components. We also performed a calculation of the costs and benefits of obtaining these bioactive compounds, and we proposed future research directions. This review provides a reference for the effective utilization and industrial development of thinned unripe fruits obtained from horticultural crops. Furthermore, revalorizing the waste from this cultural practice may increase the economic benefits and relieve the environmental stress.
