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Powerful terahertz waves from long-wavelength infrared laser filaments

Light(Science & Applications) 2020年第1期9卷 204-219页

作者： Vladimir Yu.Fedorov stelios tzortzakis Science Program Texas A&M University at QatarP.O.Box 23874DohaQatar P.N.Lebedev Physical Institute of the Russian Academy of Sciences 53 Leninskiy ProspektMoscow 119991Russia Institute of Electronic Structure and Laser(IESL) Foundation for Research and Technology-Hellas(FORTH)P.O.Box 1527Heraklion GR-71110Greece Department of Materials Science and Technology University of CreteHeraklion GR-71003Greece

Strong terahertz(THz)electric and magnetic transients open up new horizons in science and *** review the most promising way of achieving sub-cycle THz pulses with extreme field *** the nonlinear propagation of two-color mid-infrared and far-infrared ultrashort laser pulses,long,and thick plasma strings are produced,where strong photocurrents result in intense THz *** corresponding THz electric and magnetic field strengths can potentially reach the gigavolt per centimeter and kilotesla levels,*** intensities of these THz fields enable extreme nonlinear optics and relativistic *** offer a comprehensive review,starting from the microscopic physical processes of light-matter interactions with mid-infrared and far-infrared ultrashort laser pulses,the theoretical and numerical advances in the nonlinear propagation of these laser fields,and the most important experimental demonstrations to date.

关键词： laser extreme optics

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Determination of Heat Stress and Ultra Low Oxygen in Chestnut Storage under Control and Modified Atmospheres

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Food and Nutrition Sciences 2012年第3期3卷 387-393页

作者： Νikos tzortzakis Ιoannis Metzidakis Department of Oliviculture and Postharvest Physiology Institute of Subtropical Plants and Olive Tree of Chania National Agriculture Research Foundation of Greece Agrokipion Greece.

The effects of heat stress (HS) and ultra low oxygen (ULO) in controlled (CA) or modified (MA) atmosphere on chestnut (Castanea sativa L. cv. Rodiana) fruit quality and storability were investigated. Chestnuts exposed to ULO (1% O2 for 1 h) or dipped in water bath (at 55?C for 15 min) and then stored to CA or MA conditions at 6?C for up to 90 days. The HS dipping and storage in CA or MA increased sprouting (up to 60%) as well as mould severe on chestnuts com-paring with the control. In MA conditions, HS and ULO increased respiration rate. Total starch content increased (up to 30%) in MA-HS and MA-ULO treatments comparing with the control the first 60 days of storage. The first 30 days of CA and MA storage, chestnut moisture content decreased. No major differences observed in total sugar, total fat and total phenolic content as well as in the incidence of hole with or without worm in chestnut fruit. Following sensory evaluation, 57% of panelist marked differences among treatments, while the greater preference (67%) observed in chestnut treated with HS and stored in MA. Additionally, MA-HS enhanced (up to 30%) the chestnut appearance while no difference observed in aroma, sweetness and texture among treatments and storage conditions. Thus, the impacts of HS on chestnuts maintain fruit quality, with benefits in CA storage, as increased panelists’ preference.

关键词： Chestnut Heat Stress Postharvest Sensory Evaluation Ultra Low Oxygen

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Effect of Origanum Oil and Vinegar on the Maintenance of Postharvest Quality of Tomato

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Food and Nutrition Sciences 2011年第9期2卷 974-982页

作者： Nikos G. tzortzakis Katerina Tzanakaki Costas D. Economakis 不详

Tomato fruits (Solanum lycopersicum, L.) were exposed to origanum oil, vinegar, or chlorine at 12℃ and 95% RH. Quality-related attributes were examined during or following vapour treatment. Fruit pre-treated with natural volatiles and transferred to ambient air had less decay compared to control fruits. Vinegar-enrichment maintained fruit firmness and acidity during exposure, though the effect was sustained only for acidity following storage in ambient air. Glucose and fructose levels were higher in origanum oil-treated fruit, while ascorbic acid content increased in volatile-treated fruits following transfer/storage in ambient air. Total phenolics declined during vinegar and chlorine exposure but tended to increase following transfer to ambient air. Vinegar and chlorine increased lycopene concentration during exposure to vapours, and this effect persisted only for vinegar following exposure and transfer in ambient air. Origanum oil-treated fruit increased lycopene concentration following exposure and transfer in ambient air. Vapour- treatment did not affect fruit weight and ethylene production. Natural volatiles may maintain fruit quality in addition to the well documented antimicrobial protection during fresh produce storage and transit.

关键词： Fruit Storage Natural Products Preservation Quality-Related Attributes Tomato Volatiles

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