The effects of different storage temperatures (2, 4 and 8 ℃) and their corresponding optimal heat treatment conditions on the quality, physiological and biochemical indexes of Cucumber Fruits during storage were studied by using the quadratic regression orthogonal rotation combination design. The effects of different storage temperatures (2, 4 and 8 ℃) and their corresponding optimal heat treatment conditions on the chilling injury, hardness, weightlessness rate, polyphenol oxidase (PPO), catalase (CAT), peroxidase (POD), H₂O₂, super oxygen anion free radical (O^2-), ASA and GSH were determined. The results showed that heat treatment could inhibit chilling injury, while heat treatment combined with 4 ℃ low temperature storage could effectively inhibit the decline of fruit hardness and weight loss rate, delay the increase of peroxidase (POD) and polyphenol oxidase (PPO) activities, inhibit the increase of H₂O₂ and superoxide anion free radical O^2- and significantly inhibit the browning of cucumber, delay the decline of ascorbic acid and maintain the content of GSH, it was beneficial to adjust the balance of active oxygen system. The results showed that under the storage condition of 4 ℃, the hot water treatment condition of cucumber was 39.4 ℃ and 24.3 min, which could delay the senescence of cucumber fruit and better maintain the quality of cucumber fruit.

The Cu_2–xSe nanoparticles were synthesized by high temperature pyrolysis, modified with aminated polyethylene glycol in aqueous solution and loaded with compound 2,2′–azobis[2–(2–imidazolin–2–yl)propane] dihydrochloride (AIPH). The obtained nanomaterials can induce photothermal effect and use heat to promote the generation of toxic AIPH radicals under the irradiation of near-infrared laser (808 nm), which can effectively kill cancer cells. A series of in vitro experiments can preliminarily prove that Cu_2–xSe–AIPH nanomaterials have strong photothermal conversion ability, good biocompatibility and anticancer properties.

This paper analyzed the equitable allocation of infrastructure across regional states in Ethiopia. In general, in the past years, there has been a good start in the infrastructure sector in Ethiopia. However, the governance and equity system of infrastructure in Ethiopia is not flexible, not technology-oriented, not fair, and not easily solved. The results of in-depth interviews and focus group discussions (FGDs) showed that there is a lack of institutional capacity, infrastructure governance, and equity, which has negatively impacted the state- and nation-building processes in Ethiopia. According to the interviewees, so long as the unmet demand for infrastructure exists, it remains a key restrain on doing business in most Ethiopian regional states. This is due to the lack of integrated frameworks, as there are coordination failures (lack of proper government intervention, including a lack of proper understanding and implementation of the constitution and the federal system). In Ethiopia, to reduce these bottlenecks arising from the lack of institutional capacity, infrastructure governance, and equity and their effects on nation-building, first of all, the government has to critically hear the people, deeply assess the problems, and come to the point and then discuss the problems and the way forward with the society at large.

Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of fiber and fitochemical compounds, can benefit the quality of life of the human population.

Based on the density-functional theory (DFT) combined with nonequilibrium Green’s function (NGF), this paper investigates the effects of either single aluminum (Al) or single phosphorus (P) atom substitutions at different edge positions of zigzag-edged silicene nanoribbons (ZGNRs) in the ferromagnetic state on the spin-dependent transport properties and spin thermoelectric effects. It has been found that the spin polarization at the Fermi level can reach 100% or –100% in the doped ZSiNRs. Meanwhile, the spin-up Seebeck effect (for –100% case) and spin-down Seebeck effect (for 100% case) are also enhanced. Moreover, the spin Seebeck coefficient is much larger than the corresponding charge Seebeck coefficient at a special doping position and electron energy. Therefore, the study shows that the Al or P doped ZSiNRs can be used to prepare the ideal thermospin devices.

Rambutan (Nephelium lappaceum L.) was introduced to Mexico in 1959. Currently there is an estimated planted area of 835.96 ha and a production of 8,730.27 tons. The fruit is mainly consumed fresh, but quickly loses its external appearance due to dehydration and browning, which limits its commercialization, an alternative may be minimal processing and adjuvant treatments that extend the shelf life. The objective of this work was to evaluate the effect of coating with cactus mucilage (Opuntia ficus-indica), in the preservation of minimally processed rambutan stored at 5 °C, in two types of packaging. The rambutan was sanitized with chlorinated water (80 ppm), the epicarp was removed and batches were formed for each treatment. The factors were type of container (polyethylene bag and polystyrene container), coating (with and without coating) and time (0, 3, 6, 6, 10 and 12 d). The coating consisted of mucilage obtained from developing cladodes (15–21 cm), applied by dipping. All treatments were stored at 5 ℃. Total soluble solids (TSS), firmness (N) and color (L*, a*, b*, chroma and hue angle) were evaluated at each storage period. Also, 40 untrained judges (47% male and 53% female) evaluated sensory acceptability, consumption intention and acceptance/rejection. The results showed significant effect (p ≤ 0.05) of package type on firmness, chroma and hue angle. Coating had an effect on L* value and product acceptability. Consumption intention was higher, and was maintained for 10 days, in fruits with coating and packaged in polyethylene bags, stored at 5 ℃.