Effects of high night temperature on lipid and protein compositions in tonoplasts isolated from Ananas comosus and Kalanchoe pinnata leaves

2008 ◽  
Vol 52 (1) ◽  
pp. 59-65 ◽  
Author(s):  
Q. Lin ◽  
Y. M. Wang ◽  
A. Nose ◽  
H. T. K. Hong ◽  
S. Agarie
1973 ◽  
Vol 26 (3) ◽  
pp. 539 ◽  
Author(s):  
TF Neales

The influence of a range of ambient night temperatures (15-35�C) on theCO.exchange patterns of mature pineapple plants is described. As night temperatures are increased (with day temperatures held constant at 27� 5�C) the net assimilation of CO. at night decreased, while that by day increased.


1980 ◽  
Vol 7 (4) ◽  
pp. 375 ◽  
Author(s):  
TF Neales ◽  
PJM Sale ◽  
CP Meyer

The effects of variation of day/night temperature regime on the diurnal patterns of CO2 assimilation of pineapple plants were examined using single leaf and field enclosure methods. At day temperatures of 30°C, increasing night temperatures from 20 to 35°C reduced the total assimilation of CO2 per daily light/dark cycle from 6.5 to 1.3 g CO2 m-2 (leaf area) day-1, and also reduced the proportion of total CO2 assimilation that occurred at night from c. 90% to c. 40%. Decreasing day temperatures (30 to 10°C) had little effect on total daily CO2 assimilation in warm (25°C) nights, but reduced it in cooler (15°C) nights. At day temperatures of <152C, CO2 assimilation took place predominantly (60-100%) in the photoperiod. In cool (10°C) days, the normal inverted stomatal rhythm of CAM plants was reversed; leaf conductance was high (c. 1.0 mm s-1) throughout the photoperiod and a large CO2 efflux was observed, lasting c. 2 h, at the beginning of the dark period. Leaf conductance of pineapples, by day and by night, is strongly influenced by ambient temperatures, with cool conditions favouring stomatal opening.


2017 ◽  
Author(s):  
F Monji ◽  
PG Adaikan ◽  
C Lau Lang ◽  
AM Siddiquee Abrar ◽  
B Said Baharudin ◽  
...  

Author(s):  
M. Díaz-Ramírez
Keyword(s):  

Objetivo: Elaborar películas comestibles con la pectina extraída de la cáscara de piña, (Ananas comosus L.) y evaluar características de color, resistencia a la perforación y degradabilidad. Diseño/metodología/aproximación: Las películas comestibles se elaboraron utilizando el método de vaciado en placa (7ml y 10ml). Resultados: Las películas de pectina de cáscara de piña tuvieron valores de luminosidad y resistencia a la perforación menores (entre 42.18 ±0.47 y 31.07 ±0.66; entre 8.87 ±0.82 N y 3.61 ±0.4 N) que las del control (cítricos) (entre 86.0 ±0.26 y 85.46 ±0.99; entre 26.01 ±2.9 N y 18.82 ±1.9 N) pero su degradabilidad (% pérdida de peso) al primer día fue significativamente mayor (P<0.05); al final (7 d) ambos tipos de películas mostraron una degradabilidad similar (99%). Limitaciones del estudio/implicaciones: Se deben mejorar las propiedades físicas y mecánicas de las películas comestibles hechas con pectina extraída de la cáscara de piña. Hallazgos/conclusiones: Este trabajo demostró que las películas a partir de pectina de cáscara de piña son altamente biodegradables y no se descarta su uso y aplicación en alimentos; sin embargo, se requieren más estudios para la optimización de sus características físicas y mecánicas.


Author(s):  
Silva Lucicleia Lima ◽  
Marvão Luan dos Santos ◽  
Lima Maria do Carmo Silva ◽  
Rosa Rosa Maria Souza Santa Rosa ◽  
Moraes José Luiz

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