Experimental warehouse

Hygrometer (dew point hygrometer)

A hygrometer is used to measure the so-called “water activity” of a foodstuff, that is the “available” or “active” water in contrast to simply stating the water content. When it comes to the shelf life of foodstuffs, not only is the pure water content important, but also the extent to which the water is bound by the substrate. The water activity influences the growth of micro-organisms, the development of chemical processes, the activity of enzymes and the physical properties of the foodstuff. 

Sonificator

These ultrasound devices generate mechanical vibrations. The ultrasound is transmitted in a container holding water, where they produce cavitation (formation and dissolution of vapour-filled cavities (vapour bubbles) in liquids). This helps to accelerate the dissolution of dissolved substances in solvents. In particular, this process is used in the preparation of samples, homogenisation, emulsion or extraction of compounds.

Here research is being conducted into which berries and stone fruits are best suited to further processing into purée (compote) or jam.

Rheometer

Rheology deals with the study of the deformation and flow of matter, which determines many of the characteristics of foodstuffs, such as creaminess, juiciness, fluidity, crumbliness, softness or hardness. Rheological tests are carried out to improve the consistency of foodstuffs, to predict their behaviour during processing and to determine the quality of the products.

Spring balance

This device is used to measure the force applied to a certain material and as a result also its texture. The structural and mechanical properties as well as the surface characteristics of a material are expressed in its texture. These are perceived with the senses of sight, hearing and touch.

Differential Scanning Calorimeter

This device is used to determine the thermal properties of substances, as well as the physical and chemical characteristics that are associated with changes in enthalpy (energy in thermodynamic systems), such as crystallisation, condensation, and melting in the case of frozen products. Important areas of application include the testing of quantitative composition, purity and thermal stability of foodstuffs.

Vacuum drying oven

This device is used to determine the dry mass in foodstuffs. Using solvents, samples are dried in the drying oven at temperatures of up to 100 ºC (otherwise, in particular, sugar and protein-rich foods would disintegrate). The dry mass can be determined when all of the water contained in a foodstuff is removed. The dry mass is an important parameter, as all other content data relates to it (e.g. in the case of cheese, the fat content is the % fat in the dry mass).

Optical spectrometer

This device is used to carry out measurements regarding antioxidant activity, as well as measuring ingredients such as lactic acid, sugar etc., which can bring about colour changes.

Isotherm generator

The water activity (see also Info 1) plays a critical role in the chemical stability and texture of a product and in the growth of undesirable micro-organisms. The device relates the moisture in the foodstuff to its water activity and provides important information regarding the chemical stability of the foodstuff at a certain temperature. 

Particle size analysis

This device is used to measure the size of particles that are dispersed or emulsified in a liquid. Based on this measurement, the stability of emulsions (milk, creams, mayonnaise etc.) and the effects of certain technologies on foods can be evaluated.ph. Laimburg Research Center/ivo corrà

Sorting machine

The fruit is sorted semi-automatically with this machine. In the process, the apples pass through three modules: 1) analysis of the internal quality; 2) weight; 3) additional parameters that can be predefined. ph. Laimburg Research Center/ivo corrà

Pimprenelle

This device is used to conduct physical and food chemistry measurements to assess the quality of the fruit. Some of the measurement parameters include: firmness, weight, colour, acidity, sugar content and juice content.ph. Laimburg Research Center/ivo corrà

Is the apple ripe yet?

As ripening progresses, the starch is converted into sugar. To determine the starch content of an apple, it is cut in half at the equatorial line using a knife with two blades. The slices obtained in this way are soaked with Lugol’s solution (iodine/potassium iodide solution). The chemical reaction with the starch causes the apple slices to be dyed black. If the colouration of the slices is compared with a reference scale (e.g., the starch scale developed at Laimburg Research Centre), the degree of ripeness of the apple can be determined. If the apple is sufficiently ripe, harvesting can begin.

The optimum harvest time

The choice of harvest time is critical for ensuring that the fruits maintain their optimum quality in storage. The harvest time is based on the degree of ripeness of the fruits. The degree of ripeness is determined by, among other things, measuring the breakdown of starch. To do this, apple slices are treated with Lugol’s solution (iodine/potassium iodide solution). The level of discolouration indicates the level of advancement of apple ripening. It is possible to determine the optimum maturity time by comparing the level with tables containing the starch values. 

Dynamometer

This device measures various parameters of the pulp, such as firmness.

Amilon

This automatic starch measuring device photographs apple slices that have previously been treated with Lugol’s Solution (iodine/potassium iodide solution). A special software programme analyses the image and calculates the measured value of the starch content, by which the level of ripeness of the fruit can be determined.

Climacteric fruits

Apples are climacteric fruits, i.e. they continue to ripen after being harvested. The natural plant hormone, ethylene, is important for the post-harvest ripening process. Here the apples are stored at room temperature in hermetic containers. After a few hours, the apples are removed and the ethylene that they have released is measured.

Gas chromatograph

This device is used to identify and quantify compounds in samples. Here it is used to determine the quantity of the plant hormone, ethylene, which the apples emit as they ripen. Ethylene brings about the conversion of the starch in the fruit’s flesh into fructose, which makes the apple taste sweet. In addition to this, metabolic products (metabolites) and flavours are analysed using gas chromatography.

DCA-CF

The Dynamic Controlled Atmosphere Chlorophyll Fluorescence storage technology was co-developed by Laimburg Research Centre and is now used across the globe. During storage in a dynamically controlled atmosphere, the fluorescence of the chlorophyll contained in the skin of the fruit is measured using a sensor. If the oxygen content in the cells falls below a specific level for the stored fruit, the fluorescence signal increases considerably. Using this information it is then possible to dynamically adjust the composition of the atmosphere to the corresponding needs.

Frudistor

During storage, a range of types of storage damage can occur, which result in the fruit being difficult or even impossible to sell once it has been removed from storage. In the “Frudistor” project, an [app](http://www.frudistor.de/index.php?lang=EN) was developed to help identify storage damage and prevent it in advance. 

Storage tests with new varieties and clones

Trial storage cells

Here different trials are conducted with dynamically controlled atmospheres (DCA). In the yellow “tents” different compositions can be generated and tested.

Stainless steel containers

The stainless steel containers are particularly impermeable. They are thus especially well suited to testing with dynamically controlled atmospheres where the oxygen level is kept very low (as little as 0%). 

New DCA-RQ storage technology

Dynamically controlled atmosphere by means of respiration quotient. With DCA storage the composition of the storage atmosphere is dynamically adjusted to the fruit physiology. The oxygen content in the atmosphere is strongly reduced, which slows down the ripening of the fruit and further improves its storage life. With DCA-RQ, the oxygen content in the DCA store is monitored and automatically adjusted with the help of what is known as respiration quotient (RQ). The RQ is the ratio of carbon dioxide formed to consumed oxygen in the store. This new technology still needs to be fine-tuned before it can be transferred into practice. 

It's a marathon rather than a sprint!

The cultivation of new varieties of apple is a protracted process that lasts for several decades. Since 1997 Laimburg Research Centre has been running its own apple variety cultivation programme, which is now beginning to bear fruit: the first varieties have been registered for European plant variety protection and the usage rights to the results of the breeding work have been granted to the South Tyrolean consortia, VOG and Vi.P. It is possible therefore that soon Laimburg apple varieties will be found on the supermarket shelves.

Shelf-life cell

In this trial storage cell, what is known as “shelf life” is simulated (20 ºC, 60-70% humidity), i.e. the time that the fruit spends after storage during transport and on the supermarket shelf before it is purchased and consumed. These investigations are providing important information about the condition in which the fruit is actually received by the consumer after being stored.

Pomology storage cell

In spring, new apple trees that are to be planted are stored here, whilst from the summer it stores the freshly harvested apples from the various trials as well as the different varieties in the “physical gene bank” of Laimburg Research Centre. 

Control room

Grinding apparatus

for homogenising samples

Optical spectrometer

This device measures the absorption of electromagnetic radiation of different wavelengths. The concentration of different ingredients can be determined with this device, by using their absorption of visible light.  

Centrifuge

This device is used to quickly separate the solid portion from the liquid portion of a sample.

Measurement of the sample

Of the original sample (here wine), a certain quantity is measured for analysis.

Automatic rotary evaporator

This standard piece of laboratory equipment is used in the chemical laboratory for evaporating solvents. The evaporation flask is heated up in the heated bath. This causes the solvent to evaporate, the steam flows through the steam pipe into the cooler and condenses on the cool surface. The condensate flows into the collecting flask. This process enables substances to be separated from one another because they have different boiling points.

Thermostat plate

is used in combination with nitrogen supply in order to evaporate solvents. 

Liquid nitrogen

Liquid nitrogen boils at -196 ºC. It condenses atmospheric oxygen and other gases, which can be separated out in this way. 

Grinding mill

In order to be able to analyse a sample, it must be homogenised. 

Ultrasound bath

Ultrasound baths are used during sample preparation in order to break down, or fragment, biological substances in the analytical laboratory.

Storage of samples

The samples must be stored at low temperatures so that they do not spoil. Depending on the sample type and duration of storage, they are stored in the refrigerator (4 ºC) or in the freezer (-20 ºC). 

Analysis room

Once the samples have been prepared the analyses are conducted here.

Gas chromatograph coupled with mass spectrometer (GC-MS)

The residue behaviour of pesticides/herbicides is studied using this device. How long after treatment can the pesticides/herbicides or residues thereof be detected in parts of the plant?   

Gas chromatograph coupled with mass spectrometer (GC-MS)

Result of the analysis

Chromatogram (top) and mass spectrometer (bottom). Each peak in the chromatogram represents the residue of another pesticide/herbicide, which has been identified by the respective spectrogram.

Liquid chromatograph coupled with mass spectrometer (LC-MS)

Autoclave

This device is used to sterilize laboratory equipment. 

Centrifuge

This device can be used to quickly separate the solid part from the liquid part of a sample.

Stirrer

Liquids and reagents can be quickly mixed with this device.

Freezer

Storage of samples at a constant -80 ºC

Real-time PCR

Quantitative real-time PCR is a reproduction method for nucleic acids, which is based on the principle of the conventional polymerase chain reaction (PCR) and in addition enables the quantification of the DNA obtained.

Genetic analyser

This device carries out DNA analyses automatically. It is able to sequence DNA or fragments thereof, i.e. determine the nucleotide sequence in a DNA molecule.

Genetic analyser

This instrument is used for marked assisted selection analyses as part of the apple breeding programme at Laimburg Research Centre. These are used to examine the molecular markers in new varieties, with the aim of identifying certain characteristics at an early stage (in the seedling), such as resistance against disease (e.g. scab) or the organoleptic characteristics of the fruit (e.g. red flesh). They are also used for identifying varieties of apples and grapes.  

Fingerprinting

Genetic testing method with which DNA from a wide variety of samples can be identified. For the genetic fingerprint, a few sections of the DNA are replicated using the PCR method. Then, either the length of the fragments or the repetitions of certain sequences that are characteristic of a certain individual are analysed. 

Quantitative real-time PCR

With this method, it is possible not only to replicate nucleic acids in the DNA, but also to quantify the DNA obtained. 

PCR

The polymerase chain reaction is a method of replicating hereditary material (DNA) with the help of the enzyme DNA polymerase. The method utilises a chain reaction, as products of previous cycles act as source materials for the next cycle, thus enabling exponential replication. At Laimburg Research Centre, PCR is used in various laboratories, including for identifying virus infections, generating and identifying genetic fingerprints and producing proofs of variety authenticity. 

Pipetting robot

The robot pipettes fully automatically according to a template prescribed by the researcher. Small volumes can be accurately and reproducibly pipetted. As soon as the robot has completed its work, the researcher receives a notification on their smartphone.

Liquid nitrogen

Biological samples such as cells or tissues are preserved by freezing them in liquid nitrogen (cryopreservation). Liquid nitrogen boils under normal pressure at -196 ºC. The liquid nitrogen is stored in a thermal container (Dewar flask).ph. Laimburg Research Center/ivo corrà

Which variety of apple is it?

This question must sometimes be answered by using molecular biological methods. DNA from the Laimburg gene bank is stored in this refrigerator. The database of Laimburg Research Centre contains over 100 genetic profiles of apple varieties. They are used as a reference for identifying an apple variety using molecular biological methods. In this way it is possible to provide proof of authenticity for apple varieties and rootstocks. 

Click here for the

[Laboratory of Residues and Contaminants](https://my.matterport.com/show/?play=1&sr=-.49,-1.5&ss=61&m=r32aemRaZYR)

Click here for the

[Laboratory for Fruit and Vegetable Processing](https://my.matterport.com/show/?play=1&sr=-.82,-1.33&ss=37&m=r32aemRaZYR)

Temperature sensor (l) and pressure gauge (r)

Variety testing cell

This storage cell is used to store hundreds of apple varieties from all over the world upon which the "Pomology" working group is carrying out tests.

Variety testing

The Pomology working group is currently testing interesting new varieties from all over the world and examining their suitability for the South Tyrolean growing area. Not only is each variety being pomologically analysed but also photographed. There are now over 30,000 photographs of different varieties in the database of the Pomology working group.

Sample to be analysed (apples)

ph. Laimburg Research Center/ivo corrà

LABORATORY OF RESIDUES AND CONTAMINANTS

Agricultural products are tested for pesticide/herbicide residues in this laboratory.  [Methods and price list](https://www.laimburg.it/en/services/forms.asp?someforms_cate_id=10734)

LABORATORY FOR MOLECULAR BIOLOGY

The laboratory explores the genetic foundations for the cultivation of new varieties and investigates apple proliferation disease. In addition, the laboratory offers variety proof of authenticity for apple and grape varieties.

THE EXPERIMENTAL FRUIT STORAGE FACILITY

The experimental fruit storage facility store was established in 1972-1973. It is very much like the stores of the fruit cooperative associations, only in miniature form.

Why is fruit storage important?

Nowadays, consumers want to have fresh fruit and vegetables available to them all year round. In order to preserve the freshness of harvested produce for as long as possible, it has to be stored in the best possible conditions. The “Storage and Postharvest Biology” working group examines the question of which storage conditions are best for storing different varieties of fruit and vegetables.

SORTING ROOM

Trial storage cells

For storing fruit, an artificial atmosphere is generated in the storage cells in which the parameters of temperature, oxygen, carbon dioxide and air humidity are regulated. The trial storage cells have small containers in them whose atmospheres can all be set differently.           The average storage temperature lies, depending on apple variety, between 1.3 ºC and 2.5 ºC. The oxygen content is approx. 1%, the carbon dioxide content is between 1 and 3%. The air humidity is approx. 93%.

Damage limitation

The overriding goal of the research into new storage technologies is to preserve the quality of the fruit during storage at as high a level as possible and to limit possible damage to the fruit as far as possible. There are three kinds of damage: (i) physiological damage, which is caused by an imbalance in the plant nutrition or metabolic disturbances; (ii) damage caused by fungus or parasites; (iii) damage caused by atmospheric (hail, wind, frost) or mechanical factors.

Harvesting window

Every year in South Tyrol, around 1 million tonnes of apples are harvested, which equates to 10 % of the entire apple production of the EU. However, the harvest does not take place at the same time for every variety. There is a specific “harvesting window” for each variety, i.e. a period of time during which this variety should be harvested. The Gala variety, for example, is harvested from as early as mid-August, whilst the Pink Lady (R) variety is only gathered in in mid-November. It is important that the apples are harvested at the right point in time, as only fruit that is ready for harvesting develops the correct taste and remains durable and storable. That is why Laimburg Research Centre and the OG Dienstleistungskonsortium (OG Service Consortium) issue ripeness and storage parameters and provide harvesting guidelines every year. To determine the harvesting window, the level of ripeness of the apples is verified through starch degradation testing on random samples of fruit.

Different storage methods

Apples can only be stored well if they are harvested in the ideal state of ripeness; furthermore, the storage method must be optimally adjusted to the variety, level of ripeness and storage duration. 

CA storage

(Controlled Atmosphere) Storage technology with a controlled atmosphere that delays the ripening of the fruit. CA storage has a low temperature, high humidity, low oxygen levels and increased carbon dioxide levels. The conditions are monitored and maintained at the desired levels using measurement and control technology.

ULO storage

(Ultra Low Oxygen) Variant of CA storage, where the atmosphere in the cells contains very little oxygen. 

LABORATORY FOR FRUIT AND VEGETABLE PROCESSING

This laboratory is concerned with product development and improvement of food quality and safety, above all for products processed from fruit and vegetables. The aim is to improve the processing methods and shelf life of these foodstuffs. 

Pipetting by hand

The laboratory worker meters out a liquid with the help of a micropipette. 

Apple proliferation disease

Research is conducted in the Laboratory for Molecular Biology into apple proliferation disease, one of the most significant infectious diseases in apples. The disease can cause serious economic damage, as it leads to the growth of small fruits and thus yield reduction, and infected trees must be rooted out immediately. The disease is triggered by bacteria - phytoplasms - which are spread by certain insects, namely Cacopsylla picta and Cacopsylla melanoneura. 

AppleCare

[Project AppleCare](https://www.laimburg.it/en/projects-publications/applecare.asp)

Sample preparation room

Any residues of pesticides/herbicides are extracted here from the samples using conventional extraction methods (grinding, extraction using solvents and filtration).

Automatic rotary evaporator

This standard piece of laboratory equipment is used in the chemical laboratory for evaporating solvents. The evaporation flask is heated up in the heated bath. This causes the solvent to evaporate, the steam flows through the steam pipe into the cooler and condenses on the cool surface. The condensate flows into the collecting flask. This process enables substances to be separated from one another because they have different boiling points.

Physiological damage to the apple

Mechanical and environmental damage

Fruit storage in South Tyrol

Top technologies measure the fruit quality

The potential of alternative methods for determining the optimum harvest date of apple fruit

Working under a fume hood

The fume hood is mainly used when working with chemical substances, such as preparing samples for examination. The laminar flow hood is used especially when working with micro-organisms such as bacteria, yeasts and fungi. One example is the isolation of fungi and bacteria of different organs of the apple tree, in order to identify possible antagonists of the phytoplasma responsible for apple proliferation disease.   

Physiological damage to the apple