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The influence of a single session of moderate exercise (45 min at 55% of VO(2 )max) performed by young sedentary men (23-25 years old) on the microbicidal capacity of neutrophils was compared by using both direct (killing of phagocytosed Candida albicans) and indirect (superoxide anion production measured by NBT reduction) techniques. In addition, the role of norepinephrine and heat shock protein (Hsp) 72 in the modulation of microbicide capacity of neutrophils was evaluated during the protocol of exercise and recovery period (24 h). No significant changes were found in the superoxide production after exercise. However, immediately after exercise there was an increase in the destruction of C. albicans, which remained higher than basal values 1 day later. This behaviour was similar to the changes found in the serum extracellular Hsp72 concentrations (an increase after exercise that remained higher than basal values 24 h later). In vitro, the raised physiological concentration of Hsp72 after exercise also increased the microbicide capacity of neutrophils with respect to controls and the values induced by the basal concentration of the protein. This indicates that Hsp72 is participating as a "stress mediator" of the stimulated microbicide activity during moderate exercise. However, norepinephrine is not mediating the increased killing of C. albicans during exercise.

Acrylamide, a compound identified as a probable carcinogen, is generated during the sterilization phase employed during the processing of Californian-style green ripe olives. It is possible to reduce the content of this toxic compound by applying different strategies during the processing of green ripe olives. The influence of different processing conditions on acrylamide content was studied in three olives varieties (“Manzanilla de Sevilla”, “Hojiblanca”, and “Manzanilla Cacereña”). Olives harvested during the yellow–green stage presented higher acrylamide concentrations than green olives. A significant reduction in acrylamide content was observed when olives were washed with water at 25 °C for 45 min (25% reduction) and for 2 h (45% reduction) prior to lye treatment. Stone olives had 21–26% higher acrylamide levels than pitted olives and 42–50% higher levels than sliced olives in the three studied varieties. When calcium chloride (CaCl2) was added to the brine and brine sodium chloride (NaCl) increased from 2% to 4%, olives presented higher concentrations of this contaminant. The addition of additives did not affect acrylamide levels when olives were canned without brine. Results from this study are very useful for the table olive industry to identify critical points in the production of Californian-style green ripe olives, thus, helping to control acrylamide formation in this foodstuff.

The relationship between physico-chemical parameters (weight loss, rind gloss, juice yield, soluble solids content, titratable acidity, maturity index, and ethanol and acetaldehyde content) and sensory attributes (acidity, sensory maturity index, off-flavor and mandarin like-flavor) of 'Clemenules' mandarins was studied in relation to coating treatments and cold storage duration. Fruit were uncoated (control) or treated with two commercial water-based waxes, both with the same wax composition (polyethylene wax and shellac) but two different total solids concentrations (70 and 100 g kg -1 ). Fruit were stored at 5ºC and 90% relative humidity for 12, 22, 32, 42, 52 or 62 days, plus 7 days at 20ºC to simulate shelf life marketing conditions. Physico-chemical quality was well preserved throughout storage, especially in fruit coated with 70 g kg -1 total solids water wax. Fruit from this treatment had the lowest weight loss and the greatest rind gloss. Mandarin-like flavor decreased throughout the storage period, which was highly related with ethanol build-up. Partial least square regression analysis showed that in general the correlation between sensory attributes and instrumental measurements was high.Additional key words: acetaldehyde, citrus fruit, ethanol, postharvest quality, sensory evaluation. ResumenRelación entre la calidad sensorial y físico-química de mandarinas 'Clemenules' recubiertas con dos ceras comerciales y refrigeradas Se ha estudiado la relación entre los parámetros físico-químicos (pérdida de peso, brillo, rendimiento en zumo, contenido en sólidos solubles, acidez titulable, índice de madurez y contenido en etanol y acetaldehído) y los atributos sensoriales (acidez, índice de madurez sensorial, malos sabores y sabor característico a mandarina) de mandarinas 'Clemenules' tratadas con dos recubrimientos y almacenadas en refrigeración durante distintos periodos. Un grupo de frutos no se recubrió (control), mientras el resto fueron recubiertos con dos ceras al agua comerciales, ambas con la misma composición (polietileno y goma laca) pero con concentraciones distintas de sólidos totales (70 y 100 g kg -1 ). La fruta fue almacenada a 5ºC y 90% de humedad relativa durante 12, 22, 32, 42, 52 o 62 días seguidos de 7 días a 20ºC simulando la comercialización. Los parámetros físico-químicos se preservaron bien a lo largo del almacenamiento, especialmente en los frutos tratados con el recubrimiento de 70 g kg -1 de sólidos totales. Estos frutos mostraron las menores pérdidas de peso y fueron los más brillantes. El sabor característico a mandarina disminuyó a lo largo del almacenamiento, estando relacionado con un aumento del contenido en etanol. Tras una regresión de mínimos cuadrados de los datos obtenidos se observó una elevada correlación entre los atributos sensoriales y las medidas instrumentales.