Graham Hepworth

There is a growing concern that chronic, low-level exposure to organophosphate insecticides is a threat to human health. These synthetic chemicals are used in crop and livestock production all over the world, and the general population are exposed to them through consuming the residues that remain in food. Evidence is emerging that fermentation with lactic acid bacteria may be an effective way of reducing organophosphate insecticide residues. However, while several studies have investigated this topic, outcome measures have varied, and there has been no research to date which has consolidated this data to better understand the half-lives of organophosphate insecticides in fermented foods and the factors affecting degradation. The aim of this review was to synthesise the evidence on organophosphate insecticide degradation during lactic acid fermentation, and analyse organophosphate insecticide half-lives, in order to determine the effectiveness of lactic acid fermentation in reducing organophosphate insecticide residues in food. Furthermore, the study aimed to explore the factors that impact the rate of degradation. CAB Abstracts, Food Science and Technology Abstracts, Scopus and Web of Science were searched for eligible laboratory-based studies, which were published after 2000. The literature search and screening process resulted in the inclusion of 14 eligible studies. Studies were screened for Risk of Bias (ROB) using the RoBDMAT tool. Collated results showed that organophosphate insecticides degraded over time, and this was irrespective of fermentation. However, out of the 249 experiments that involved a controlled fermentation, 232 demonstrated that fermentation with lactic acid bacteria could speed up the degradation of organophosphate insecticides in food, beyond the rate of inherent degradation in the food matrix, leading to shorter half-lives. The half-lives of organophosphate insecticides in apple juice, milk and wheat ranged from 9.5 hours to 21 days in fermented foods and ranged from 21.4 hours to 36.5 days in non-fermented foods. Single species of lactic acid bacteria that demonstrated strong potential for organophosphate insecticide degradation were Lpb.plantarum subsp .plantarum, Lab.delbrueckii subsp .bulgaricus and Lvb. brevis, where the median percentage change in organophosphate insecticide half-life during fermentation was -42.3%, -25.0% and -22.9%, respectively. Organophosphate insecticide degradation during natural fermentation was less clear because of fewer studies and less consistent results. Whilst the collated data shows that fermentation with lactic acid bacteria is an effective method to reduce organophosphate insecticide residues in food, reflected in shorter half-lives, the small number of studies and variability among studies does limit the conclusions that can be drawn, and further research is needed to strengthen these findings. The results of our analysis may help to inform more reliable organophosphate exposure assessments for the population as well as provide novel insights for both consumers and food manufacturers, expanding the market potential for fermented foods.

The colour of seafood flesh is often not homogenous, hence measurement of colour requires repeat measurements to obtain a representative average. The aim of this study was to determine the optimal number of repeat colour measurements required for three different devices [machine vision (digital image using camera, and computer processing); Nix Pro; Minolta CR400 colorimeter] when measuring three species of seafood (Atlantic salmon, Salmo salar, n = 8; rockling, Genypterus tigerinus, n = 8; banana prawns, Penaeus merguiensis, n = 105) for raw and cooked samples. Two methods of analysis for number of repeat measurements required were compared. Method 1 was based on minimising the standard error of the mean and Method 2 was based on minimising the difference in colour over repeat measurements. Across species, using Method 1, machine vision required an average of four repeat measurements, whereas Nix Pro and Minolta required 13 and 12, respectively. For Method 2, machine vision required an average of one repeat measurement compared to nine for Nix Pro and Minolta. Machine vision required fewer repeat measurements due to its lower residual variance: 0.51 compared to 3.2 and 2.5 for Nix Pro and Minolta, respectively. In conclusion, machine vision requires fewer repeat measurements than colorimeters to precisely measure the colour of salmon, prawns, and rockling.

The pursuit of sustainable and productive agriculture demands the exploration of innovative approaches to improve plant productivity and soil health. The utilization of natural agricultural biostimulants, such as extracts from seaweed, fish, and humus, has gained prominence as an ecological strategy to achieve this goal. In this study we investigated the effectiveness of a fortified biostimulant extract (FBE), composed of extracts from seaweed, fish, and humus, on tomato plant physiology, productivity, and growing media properties, and estimated carbon emissions associated with tomato production. The FBE was applied to the growing media of tomato plants produced in a greenhouse, in experiments over two growing seasons. The productivity assessments demonstrated that the application of FBE significantly increased tomato fruit yield by 20% and relative marketable fruit yield by 27%, and reduced estimated greenhouse gas (GHG) emissions associated with production by 29%. FBE treatment improved plant shoot and root biomass, accelerated flower and fruit set initiation, and increased chlorophyll content in leaves, resulting in enhanced plant physiology and advanced development. FBE treatment positively influenced the availability of crucial nutrients such as nitrogen, phosphorus, and iron in the growing media. FBE promoted the growth of total active microbes in the growing media, particularly the fungal population, which plays an important role in nutrient cycling and health. These findings highlight the beneficial effects of the FBE due to enhanced plant productivity and growth, improved fertility, the promotion of beneficial plant and growing media interactions, and the reduction in estimated GHG emissions.

Storing lentil is a strategy used by growers to manage price volatility. However, studies investigating the impact of storage conditions on the market and end use properties of lentil are limited. This study examined the effects of storage temperature (4, 15, 25, and 35 °C) and grain moisture (10 and 14%, w/w) on traits related to market (seed coat colour), viability (germination capacity), and end use properties (hydration capacity, milling efficiency, and cooking quality) in four red lentil cultivars (PBA Bolt, PBA Hallmark, PBA Hurricane, PBA Jumbo2) over 360 days. Storing lentil at 14% moisture content and 35 °C significantly (p = 0.05) darkened seed coat after 30 days, caused complete loss of viability within 180 days and reduced cooking quality (cooked firmness) after 120 days across all tested cultivars. Storing lentil at 10% moisture content and 35 °C reduced hydration capacity after 30 days, and milling efficiency after 120 days across all cultivars tested. PBA Jumbo2 exhibited a higher rate of degradation in hydration capacity and cooking quality, and a lower rate of degradation in the other traits studied. Storing lentil at ≤15 °C prevented degradation of all quality traits. These findings will support improved lentil storage protocols to maintain quality and improve economic outcomes for the pulse industry.

Lentil seed coat colour influences market value, whilst germination is associated with crop establishment and hydration capacity with optimal processing outcomes. Storing lentil grain assists growers in managing price fluctuations; however, exposure to oxygen at higher temperatures during extended storage degrades seed coat colour, germination, and hydration capacity. Depleting oxygen prevents such degradation in other crops; however, studies in lentil are limited. This study examined the effects of oxygen-depleted modified atmospheres and temperatures on seed coat colour, germination, and hydration capacity in two red lentil cultivars, PBA Hallmark and PBA Jumbo2, stored for 360 days. Small volumes of lentil grain were placed in aluminium laminated bags filled with nitrogen (N₂), carbon dioxide (CO₂), or air and stored at either 15 or 35 °C. At 35 °C in an air atmosphere, the lentil’s seed coat significantly (p = 0.05) darkened after 30 days of storage, whereas germination and hydration capacities decreased after 60 days regardless of cultivar. In contrast, N₂ and CO₂ atmospheres maintained initial seed coat colour, germination, and hydration capacities in both cultivars throughout the study period regardless of temperature. Storing lentil grain in an oxygen-depleted modified atmosphere may assist to maximise returns to grower and maintain key quality traits.

Seaweed extracts are proven to increase productivity in many agricultural crops, but there is limited research on their use in avocado production. Therefore, we evaluated the effectiveness of a seaweed extract fromDurvillaea potatorumandAscophyllum nodosumon avocado yield, revenue and post-harvest fruit quality in a series of field experiments in Australia, and on seedling root growth in a pot experiment. The field experiments were conducted on commercial farms across three different locations in northern Queensland over four years and utilised avocado trees with different ages, cultivars (Hass and Shepard) and inoculum pressures fromPhytophthora cinnamomi. Results showed that the application of the seaweed extract by fertigation significantly improved avocado yield (kg fruit per tree) by 38%, fruit firmness by 4% (skin) and 22% (flesh) and fruit skin colour by 1° (hue), and an upgraded visual ripeness score. The increases in yield were associated with greater number of fruits per tree (up to 42%) indicating the liquid seaweed extract improved fruit set and retention per tree. Regular soil application of the seaweed extract to young trees (cv. Hass) in pots increased the root fresh weight by 22%. Overall, the regular application of the seaweed extract to avocado trees was found to be practical and economically viable for improving fruit production and post-harvest quality in Australian orchards.