Influence of CaCl2 on Physico-chemical, Sensory and Microbial Quality of Apricot cv. Habi at Ambient Storage

August 2013 - October 2013, Vol. 3, No. 4; 000-000. E- ISSN: 2249 –1929

Journal of Chemical, Biological and Physical Sciences An International Peer Review E-3 Journal of Sciences

Available online atwww.jcbsc.org

Section B: Biological Science

CODEN (USA): JCBPAT Research article

1 J. Chem. Bio. Phy. Sci. Sec. B; Aug. 2013-Oct.2013; Vol.3, No.4; 000-000.

Influence of CaCl2 on Physico-chemical, Sensory and Microbial Quality of Apricot cv. Habi at Ambient Storage

Sartaj Ali*1, Tariq Masud2, Talat Mahmood2, Kashif Sarfraz Abbasi3 and Amjed Ali1

1Department of Agriculture and Food Technology, Karakoram International

University, Gilgit, Gilgit-Baltistan. 2Department of Food Technology, PMAS, Arid Agriculture University,

Rawalpindi, Pakistan. 3Department of Agriculture, University of Haripur, Khyber Pakhtoonkhawa,

Pakistan.

Received: 25 July 2013; Revised: 23 September 2013; Accepted: 00 September 2013

Abstract: Apricot is a highly perishable fruit of immense nutritional and health promoting potentials. However, short storage life of the fruit hampers its distant marketing. The present investigation was undertaken to assess some affordable postharvest techniques to extend shelf life of apricot. Local apricot variety cv. Habi was treated with various concentrations of calcium chloride (0, 1, 2, 3 and 4%) packed in corrugated cartons along with potassium permanganate dipped sponge cubes as ethylene scavengers. Postharvest quality traits as fruit firmness, weight loss, TSS, sugars, sensory characteristics and microbial load were recorded at 2 day intervals during ambient storage. Minimum losses in firmness and fruit weight, while maximum retention of total sugars and sensory attributes were obtained for 3 and 2% CaCl2 treated samples. The results of microbial study demonstrated lower microbial loads for 4% CaCl2 concentration followed by 3% during ambient storage. The overall results revealed that treated fruits with 3% concentration significantly maintained freshness and quality attributes up to 12 days. In conclusion, it may be recommended that 3% calcium chloride dip for three minutes may be applied as a

Influence.... Sartaj Ali et.al.


postharvest treatment in improving storage life of apricot for distant marketing of the perishable commodity.

Key words: apricot; quality attributes; microbial load; ambient storage

INTRODUCTION

Apricot (Prunus armeniaca L.) is an economically important crop of the Rosaceae family. The attractive color and diverse nutritional composition of apricot has attracted the attention of consumers and researchers in the recent years. Now a large market is available for the fruit around the globe and maximum market potential is harvested by the Mediterranean countries. Pakistan stands among the top apricot producing countries and maximum comes from Gilgit-Baltistan (GB). The net share of apricot in the annual fruit production1 of GB is 60%.

The perishable nature of the fruit is the most important limiting factor for extended marketing and the ideal stage of ripeness passes rapidly into over maturity during handling and exposure to high temperatures. Dry matter content starts deteriorating right from the harvest. The factors responsible for postharvest losses are poor pre-harvest measures and postharvest problems2. The magnitude of postharvest losses of horticultural commodities is estimated around 20 to 40% and sometimes these limits exceed in the underdeveloped world3. Fresh fruit wastage in case of apricot in Gilgit-Baltistan is up to 44%, annually 1. Regarding apricot resources, the area is very rich in terms of a wide array of indigenous genotypes and more than 60 varieties have been reported 1, which are unexplored for their nutritional and health potentials. Although it is an important economic crop of Pakistan, however no serious attention has been paid so far to avoid its huge wastage. These situations demand careful efforts towards overcoming the losses and increase the useful life of the fruit for extended marketing.

Application of safe chemicals widely used for maintaining fruit firmness, slowing down respiration rate and retard microbial spoilage4. Furthermore, numerous ethylene inhibitors have been applied during storage to remove excess ethylene under controlled ventilations. Potassium permanganate has proved itself as an effective ethylene remover and has a common commercial use today in the form of sachets, filters and blankets. Sherman 5 and Nwufo et al.6 have found potassium permanganate as an effective reagent in extending shelf life of climacteric fruits during postharvest storage. Keeping in view the above facts this study was planned to assess the effect of postharvest calcium chloride application along with ethylene scavenger on storage life of apricot in terms of some physico-chemical, sensory and microbial quality during ambient storage.

MATERIAL AND METHOD

The fruit was harvested at commercial maturity stage and transported immediately to the Food Technology Laboratory of the department of Food Technology PMAS, Arid Agriculture University Rawalpindi. Fruits were cleaned and washed to remove all foreign matter such as dust and dirt. Grading and sorting was carried out to select uniform and blemish free fruit for treatments and subsequent storage. The cleaned and graded fruits were divided into five lots for treatments. The treatments were applied by dipping the fruit in different concentration of calcium chloride for three minutes and denoted as under:

T1 = Control, T2 = 1% CaCl2+KMnO4, T3 = 2% CaCl2+KMnO4,

T4 = 3% CaCl2+KMnO4, T5 = 4% CaCl2+KMnO4

Treated samples were air dried and put into corrugated cartons. Sponge cubes of equal size were cut and dipped in a saturated solution of potassium permanganate and placed in the same cartons, sealed



and stored at ambient conditions. The data for different quality parameters as described below was recorded at two day intervals during subsequent storage.

Fruit firmness: Fruit firmness was recorded with a Fruit firmness tester (Wagner®, model FT-327) with 11 mm plunger by following the method of Muzumdar and Majumder 7. Five fruits from each treatment were used and five points per fruit were selected to determine the firmness. The firmness value for each fruit was calculated from the average of five determinations and expressed in terms of kilogram force (kgf).

Weight loss: To assess the percent weight loss, three replicates of each treatment were separately kept in the same ambient conditions. These samples were evaluated for weight loss at three day intervals by using the following formula:

% Weight loss =Initial weight - Final weight

Initial weightX 100

Total soluble solids: Soluble solid contents in apricot fruit were determined with the help of a refractometer (PAL-3®, ATAGO Japan) following the procedure in AOAC 8. Wedge shaped pieces of ten fruits were taken and extracted for a composite juice sample. Data was recorded for three replications and expressed as oBrix.

Sugar estimation: Sugar estimation was carried out by Lane and Eynon method as described by AOAC 8. Ten gram fruit sample was transferred to a beaker and diluted to 100 ml with hot water. The mixture was mixed thoroughly and to dissolve the contents and filtered with a cotton cloth in 250 ml volumetric flask. 100 ml of this solution along with 10 ml diluted hydrochloric acid was taken in a conical flask. The contents were boiled for 5 minutes, cooled and neutralized with 10 ml NaOH. The volume of the solution was made up to 250 ml in a volumetric flask. Titration was made against Fehling’s solution and amounts were determined by the following formulas:

Total sugars =Factor (4.95) X dilution (250)X 2.5

Titre X Weight of sample X10X 100

Microbiological Studies: Microbiological studies were conducted according to Nwachukwu et al. 9 and El-Nagerabi and El-Shafie 10 with some modifications. Each sample of fruit (25 g) was combined into 225 ml of a 0.85 % sterile solution of sodium chloride in a polyethylene bag and pummeled for two minutes with a stomacher. The obtained aliquot was used for serial dilutions for determination of total fungal count.

Total viable count was carried out by the agar plate method. Total viable count was expressed in term of colony forming units (log10 cfu/g of sample). Serial dilutions were made in the ratio of 1:10 and 1ml of each dilution was poured into the plates of Nutrient Agar (Oxide England) (1.3 gram per 100 ml DW sterilized for 15 minutes at 121 oC and poured into sterilized Petri dishes for solidification). Incubation was carried out at 37 oC for 24 hours.

For total fungal count, 1 ml of each dilution was poured on potato-dextrose agar (PDA) and incubated at room temperature for five days. The colonies of fungi, developed around the sample were examined, counted and data presented as colony forming units (log10 cfu) per gram of sample. The number of colonies was determined according to following formula:



Log cfu =No. of colonies X dilution factor

Vol.usedX 100

Sensory Quality: Color, flavor, taste, texture and overall acceptability were determined by a panel of five trained judges according to Larmond 11 to assess the consumer acceptability of the stored fruit.

STATISTICAL ANALYSIS

The data obtained was statistically analyzed by using two-way analysis of variance (ANOVA). Statistical differences with p-values under 0.05 were considered significant and means were compared by Duncan’s Multiple Range test according to Steel et al.12 using MSTAT-C software.

RESULTS

Fruit firmness: Mean values for firmness loss of fruit during storage at ambient conditions are presented in Table 1 and Figure 1.

Table-1: Effect of CaCl2 on physico-chemical composition of apricot at ambient storage

Treatments Firmness (kgf)

Weight loss (%)

Total soluble solids (oBrix)

Total sugar (%)

Total bacterial count (log cfu/ml).

Total fungal count (log cfu/ml).

Control 4.14e 7.70a 13.14o 11.76d 7.78a 8.49a

1% CaCl2 4.57d 7.12b 14.06lm 11.98c 7.03b 8.14b

2% CaCl2 5.75b 6.09c 22.42b 12.19b 5.40c 6.27c

3% CaCl2 6.20a 5.24d 23.30a 12.38a 4.41d 5.15d

4% CaCl2 4.81c 6.94b 14.54k 11.74d 4.22e 4.67e

LSD 0.15 0.21 0.05 0.15 0.15 0.07

Figure 1: Fruit firmness of apricot under different CaCl2 concentrations showing lower losses in 3% during storage (vertical bars show ± SE of means)



Figure 2: Weight loss in apricot under different CaCl2 concentrations showing higher losses in control at ambient storage (vertical bars show ± SE of means)

The values are means of three replications and same letter (s) within the columns are statistically same at p < 0.05.Firmness losses were higher in control followed by 1 and 4% calcium treated samples. The mean firmness values (10.12 kgf) for 0 day reduced to 0.91, 1.34 and 1.71 kgf for control, 1 and 4% calcium treatments on the 12th day of storage. While at the same period, maximum firmness was retained in 3% (2.84 kgf) and 2% (2.21 kgf) calcium treatments respectively. The overall results showed a declining trend in firmness throughout storage. The data showed that 3% and 2% calcium concentrations were effective in maintaining fruit firmness.

Weight loss: Mean values for percent weight loss during ambient storage of apricot are presented in Table 1 and Figure 2. Highest weight loss was observed in control (15.50%) followed by T2 (15.20%) and T5 (14.60%) with a non significant pattern (p < 0.05), while minimum weight loss was observed in 3% (11.70%) followed by 2% (12.60 %) calcium treated samples respectively (Fig. 2). The rate of weight loss between different intervals was consistent with a lower rate up to the 6th day followed by a rapid increase during the later stages. Increased calcium levels maintained a lower weight loss percentage; however, 4% calcium concentration had no positive effect on retention of fruit weight during storage.

Total Soluble Solids: Total soluble solid content increased in all treatments during the initial storage intervals with a decline in T1, T2 and T5 in the later stages (Fig. 3). Significant differences in all treatments and storage intervals regarding TSS were observed at p < 0.05 (Table 1). The initial TSS content (10.50 oBrix) increased up to 8th day in T1, T2 and T5 followed by a slight decline up to 12th day. Similarly, an increasing pattern of TSS was observed in T3 and T4 up to the 12th day that indicates a slow ripening process in these samples as compared to control (Fig. 4). Among the treated samples, TSS increased gradually as compared to control and maximum TSS was found in T4 at the 12th day followed by T3.

Total sugars: Calcium treatment significantly (p < 0.05) affected total sugar contents during 12 days ambient storage (Table 1). Total sugars increased initially in T1, T2 and T5, however a slight decline was observed in the later stages during storage (Fig. 4). A slower rate of increase was observed in T3



and T4 as compared to T1, T2 and T5. Control sample (T1) showed a significant increase in TS from initial value 6.16% to 14.63% on the 6th day of storage and then declined to 11.11% at the 12th day. Similarly, in T2 and T5 total sugars increased up to the 8th day (15.10, 15.07%) and then slightly reduced afterward up to the 12th day of storage. A gradual increase in total sugar content of 2% and 3% calcium treated samples indicate that these concentrations were effective in delaying ripening of apricot at ambient storage.

Table 2: Effect of CaCl2 on sensory quality of apricot at ambient storage

Treatments Color

Flavor Taste

Texture Over all Acceptability.

Control 4.54e 5.52c 6.43c 5.10e 5.20e 1% CaCl2 5.20d 6.50b 6.45bc 5.67d 5.86d 2% CaCl2 6.83b 6.87a 6.56b 6.58b 6.66b 3% CaCl2 7.16a 7.05a 6.69a 6.98a 6.96a 4% CaCl2 5.72c 6.35b 6.42c 6.18c 6.03c LSD 0.14 0.13 0.11 0.14 0.08 - Means followed by same letter (s) within the column are statistically same at p < 0.05

-

- Figure 3. Total soluble solids in apricot under different CaCl2 concentrations showing maximum loss in control during storage (vertical bars show ± SE of means)

MICROBIAL EVALUATION

Effect of CaCl2 on microbial load: Data pertaining to microbial load revealed that both the number of bacteria and fungus increased during storage (Table 1 and Fig. 5a, b). Maximum bacterial and fungal load was found at the 12th day in control followed by T2, T3, T4 and T5 respectively. Treated samples maintained comparatively lower microbial loads as compared to control. The overall comparison of results showed that increased concentrations of CaCl2 resulted into reduced microbial



population during storage. The most effective concentrations found were 3, 4% to control microbial spoilage of apricot.

Figure 4: Total sugars in apricot under different CaCl2 concentrations, showing higher losses in control during storage (vertical bars show ± SE of means)

Sensory Quality

Color: The results pertaining to sensory quality (color, flavor, taste, texture and overall acceptability) of apricot as influenced by CaCl2 are presented in Table 2. Treatment means for color scores at the end of 12 days ambient storage were found significantly different at p < 0.05. The results revealed an increasing trend during the first interval and declined afterward in all treatments (Fig. 6). An increase in the score of color on 9 point hedonic scale was observed in T1 (control), T2 and T5 up to the 6th day, while in T3 and T4 the same trend was witnessed up to 8th day. The minimum score for color was observed in T1, T2, and T5, that were 1.6, 2.5 and 4, while maximum score was obtained for T4 and T3 i.e. 5.60 and 5.20 at the end of 12 days storage.

Flavor: The means data obtained for flavor showed high scores for treated samples (Table 2). Higher scores for flavor were obtained for treated samples as compared to control (Fig. 7). The scores increased initially during the first four days and then declined slightly. The scores for treated samples were partly significant that might be the reason that calcium chloride maintained quality of apricot fruit during storage. Figure18 reveals that T1, T2 and T5 obtained the lowest score for flavor, while T4, T3 maintained a higher score during the 12 days.

Taste: Taste scores increased for all treatments with a slight decline during subsequent storage (Fig.8). The findings for treatments and storage revealed a significant difference at p < 0.05 among the treatments. The maximum score for T1 and T5 was obtained on the 4th day, while in T2, T3 and T4 at the 6th day respectively. An overall decrease in the score was observed in the later stages of storage in all treatments (Fig. 8). The data revealed that T4, T3 maintained a higher score up to 12 days.

Texture: The results pertaining to texture score revealed a significant difference (p < 0.05) among the treatments during storage (Table 2). Minimum scores were obtained for T1, T2 and T5 respectively,



however T4 and T3 retained higher scores. A slight increase in the initial score was observed in T3 and T4 that declined gradually during the subsequent storage (Fig. 9). The data revealed that 3% and 2% calcium treatments retained fairly higher textural score (5.20, 4.27) at the 12th day of storage.

Figure 5: Total bacterial count in apricot under different CaCl2 concentrations, showing lower numbers in 4% (vertical bars show ± SE of means)

Figure 6: Total fungal count in apricot under different CaCl2 concentrations, showing higher numbers in control during storage (vertical bars show ± SE of means)

Overall acceptability: The score for overall acceptability of treatments and storage showed a significant pattern at p < 0.05 (Table 2). Minimum scores were assigned to control sample followed



by T1 and T5 during storage. T4 and T3 retained maximum score; however, T4 was prominent for obtaining higher acceptability level (Fig. 10). Overall acceptability is the outcome of total sensory attributes evaluated in the present study. It is affected by the scores of color, flavor, taste and texture. Control samples maintained a least acceptable score up to 6 days of storage and then decline to the lowest score of 3.85 among all treatments. 1, 4% calcium treated samples retained acceptability up to the 10th day, while 3 and 2% calcium concentration maximum score up to 12th day. An increasing trend for T3 and T4 was recorded up to the 4th day that declined slightly during the subsequent periods. The final score recorded for both the treatments was 5.30 and 5.85 respectively.

Figure 7: Color in apricot under different CaCl2 concentrations, got maximum score for 3% during storage (vertical bars show ± SE of means)

Figure 8: Taste in apricot under different CaCl2 concentrations, retained maximum score in 3% during storage (vertical bars show ± SE of means)

Discussions: Being a living entity fruits undergoes physiological and biochemical processes even after harvest. The pace of activities is affected by the storage conditions 4. The breakdown of pectic



structure release water leaving the tissues shriveled and soft. Lecesse et al. 13 have described that firmness is the most affected quality factor in apricot during storage. These results also agree with the findings of Roy et al. 14, who observed that calcium delays softening and ripening of fruit tissues by retarding cell wall disintegration. In the present study, calcium significantly maintained firmness; however 4% calcium exerted a negative impact through the loss in firmness. These findings are supported by Souty et al. 15, who found the softer apricot fruit treated with 4% calcium.

Figure 9: Flavor in apricot under different CaCl2 concentrations, minimum scores observed in control during storage (vertical bars show ± SE of means)

Figure 10: Texture in apricot under different CaCl2 concentrations, showing maximum score for 3% during storage (vertical bars show ± SE of means)

Weight loss of fresh commodities occurs due to loss of moisture through evaporation and respiration. With the advancement in the ripening process, membrane permeability increase and cell wall lose its



strength due to breakdown of pectic structures 16. Calcium is considered to be efficient in maintaining membrane integrity by reducing ion leakage, phospholipids and protein losses in the cellular network 17. A lower rate of weight loss may be attributed to the fact that calcium ions link up peptic molecules in the middle lamella and retard disintegration of cell walls 14. Our results are also confirmed by Antunes et al. 18 that calcium dipping improved storage ability and quality of apricot fruit during storage. It has further been suggested that increased concentrations of calcium in the flesh tissues slow down the ripening process and delay senescence 15.

Figure 11: Overall acceptability in apricot under different CaCl2 concentrations showing higher scores for 3% during storage (vertical bars show ± SE of means)

The TSS content of fruit indicates the stage of maturity. With the progress in ripening, the concentration of soluble sugar increases due to breakdown of complex carbohydrate 19. The storage environment also affects the ripening process by influencing the rate of respiration and biochemical reactions. The slower rate of respiration results into reduced metabolic activities, slower rates in carbohydrate conversion to sugars and lower TSS contents 20. Cheour et al. 21 reported in a progressive increase in free sugar concentrations that were significantly delayed with calcium treatments. It was further reported that calcium application increased fruit tissue calcium content and influenced postharvest changes and senescence process involving sugars, acids, anthocyanins and texture 22.

Ripening is responsible for the conversion of complex carbohydrates into soluble sugars. With the progress in ripening, sugars convert to CO2 and alcohols that might be the cause of the loss of reducing sugars. Total sugars increase as ripening progress during storage with the onset of climacteric cycle 23. Respiration accompanied by ethylene emission is responsible for the breakdown of pectic tissues and other metabolic process 24. This phenomenon results into fruit softening and increased concentration of soluble sugars 25. Softening of fruit is also responsible for increased permeability of cell walls that facilitates higher transpiration rates. Water losses from the commodity consequently augment the concentration of sugars, organic acid and other phytonutrients 26. Previous studies on apricot and other fruits have also shown that calcium treatments delayed ripening and senescence during postharvest storage 27. Although calcium treatments maintained a slow ripening,



however, 4% calcium caused soft texture and poor quality as compared to 3 and 2%. The findings were comparable with previous work of Souty et al.15, who reported poor quality fruit of apricot treated with 4% calcium.

Previously, it has been shown that calcium salts retard brown rot and postharvest disease in peaches 28. Calcium effectively control disease infection rate by enhancing fruit resistance by further suppressing polygalacturonase activity (PGA) 29, 30. Our findings are in agreement with the above mentioned studies that calcium treated fruits were observed with lower microbial load as compared to control. The application of calcium maintains cellular integrity of fruit that in turn suppress microbial activities and decay in the stored produce 31, 32. Previously, Manganaris et al. 33 have also described similar views that calcium application retarded decay and PGA activity during cold storage in peach fruit.

Color is the function of light reflected from the fruit surface and its visual perception. Color is the product of plant pigments which are characterized on the basis of their chemical composition in to four main classes’ i.e. chlorophyll, carotenoids, flavonoids and betalains (Ishaq et al., 2009). During maturation, chlorophyll decomposes and carotenoids along with other pigments synthesized resulting into a variety of colors in fruits 19. During postharvest storage, ripening continues and degradation of tissues occurs due to respiration and enzymatic activities. Control samples could not maintain their freshness due to moisture loss and excessive ripening that might be the reason for poor color. When compared to control, calcium treated samples got better score that indicates the effectiveness of treatments in maintaining color. Our results are supported by previous findings of Ishaq et al. 27 that CaCl2 treatments effectively retained color during postharvest storage of apricot.

Flavor is the combine function of taste and smell which arise from chemical stimuli of sensing organs 34. Aroma is the product of free and complex volatile compounds present in foods and it is the most important quality parameter in the acceptance of a product 35. The increase in flavor of apricot fruit during storage may be attributed to the evolution of organic acids, sugars, alcohols, phenolics and other essential volatile compounds 27. During subsequent storage all these compounds degrade in to CO2, water, ethylene and other intermediate products that cause flavor loss in fresh commodities 27. The present study indicates that 3 and 2% calcium concentrations were more effective as compared to 1 and 4% in maintaining keeping quality of apricot at ambient conditions.

Taste is an important sensory character that is attributed to soluble constituents sensed by the taste buds. The main chemicals agents for characteristic taste are sugars (sweet), organic acids (sour) and bitter phenolic compounds 27. The amount of sugars and organic acids and their ratios significantly affect the taste of a commodity 36. During maturation process complex carbohydrates convert in to simpler sugars i.e. glucose, fructose and sucrose by metabolic changes 37. These changes result in to increased taste of apricot fruit during storage. Our investigations also agree the previous work that calcium up take delay ripening and improve postharvest quality 38. Texture is related to the structural carbohydrates (pectic substances) which provide cellular strength to the commodity 19. It is an important postharvest quality parameter and could be used to determine the maturity stage of fruits 39. The pectic substances as agents of firmness tightly bind the cell wall structures. Texture of fresh fruits gradually decreases with the increasing respiration and ripening activities. The decline in texture score of the present study might be due to the increased ripening during storage. It has been suggested previously that firming agents like CaCl2 delay tissue softening 27. Antune et al. 18 have also narrated similar views regarding apricot. These reports opine that fruit softening is the result of breakdown of polysaccharides during postharvest storage. Our results suggest that 3 and 2% calcium treatments were effective in maintaining the texture of apricot fruit during storage.



It indicates that calcium treatments maintained a better sensory quality of apricot at ambient storage. Similar views were also established by Ishaq et al. 27 regarding affect of calcium on apricot. Consumer acceptance is normally lower at early maturity stages and it increase towards ripening as the maturation result in to synthesis of chemical constituents 40. Sugars, organic acids and other phytochemicals add to fruit taste, flavor and color. The characteristic sensory properties are achieved at a certain maturity level that decline towards the senescence stages due to degradation of fruit components. Postharvest management techniques retard the senescence mechanism and thus improve quality. Agar and Polat 41 and Antunes et al. 18 have also mentioned calcium to be effective in maintaining sensory quality of apricot.

CONCLUSIONS

The results of our study demonstrate that 3% calcium concentration was effective in maintaining marketing traits of apricot fruit during ambient storage. However, 4% calcium impacted negatively on overall quality of the fruit. It is therefore suggested a detailed study on the effects of increased calcium on fruit physiology during storage.

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Corresponding author: Sartaj Ali; Department of Agriculture and Food Technology,

Karakoram International University, Gilgit, Gilgit-Baltistan.

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Influence of CaCl2 on Physico-chemical, Sensory and Microbial Quality of Apricot cv. Habi at Ambient Storage

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