Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage

Changes in soluble sugars, sugars profile, starch and proline levels in inflorescence rachillae from individual coconut palms were investigated during inflorescence development with the aim of determining a possible correlation between these characters and morphogenic potential of inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of -1 to -13 stages (considering the youngest open inflorescence as 0 stage) in decreasing order of maturity (–1 stage is the most mature stage whereas –13 is the most immature stage). Important differences among the maturity stages were observed for total sugars. In very tender inflorescences (-13 and -12), the total sugar content was very low whereas a gradual increase was observed from -11 to -7 stages, with -7 stage having the highest level. The total sugar content in more mature inflorescences was relatively low, with the exception of -2 stage, which had a high total sugar content. In regard to sugar profiles, sucrose, fructose and glucose were the main soluble sugars present in coconut inflorescence and sucrose was the most abundant sugar in -5 to -9 maturity stages. Total soluble sugars and sucrose in maturity stages from -5 to -9 showed a very similar variation and significantly higher levels of sucrose were observed in -6 to -8 stages. The proline content in the mature stages, -1 to –3, was significantly lower than in the other stages with no significant variation in the stages –4 to –11. The pattern of variation in starch content was similar to that of proline which decreased with increasing maturity of inflorescence. In view of the results obtained, the higher accumulation of sucrose and total sugars in -6, -7 and -8 stages may have some significance in morphogenesis, especially as an energy source. The 10 cm length inflorescence that responds better for callusing falls within this range. Thus total sugar and sucrose content may be possible biochemical markers for assessing the morphogenic potential of inflorescence explants.

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Growth and sugar content of potato tubers in four maturity stages under greenhouse conditions

Revista Chapingo Serie Horticultura ◽

10.5154/r.rchsh.2016.11.029 ◽

2018 ◽

Vol XXIV (1) ◽

pp. 53-67 ◽

Cited By ~ 1

Author(s):

Sigfrido David Morales-Fernández ◽

◽

Rafael Rafael Mora-Aguilar ◽

Yolanda Salinas-Moreno ◽

Juan Enrique Rodríguez-Pérez ◽

...

Keyword(s):

Sugar Content ◽

Potato Tubers ◽

Maturity Stages

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Effect of maturity stages, variety and storage environment on sugar content of tomato stored in multiple pads evaporative cooler

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb11.652 ◽

2011 ◽

Vol 10 (80) ◽

Cited By ~ 7

Author(s):

H. Getinet

Keyword(s):

Sugar Content ◽

Maturity Stages ◽

Evaporative Cooler ◽

And Storage

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Composition Changes of Peanut Fruit Parts During Maturation1

Peanut Science ◽

10.3146/i0095-3679-1-2-6 ◽

1974 ◽

Vol 1 (2) ◽

pp. 57-62 ◽

Cited By ~ 35

Author(s):

Harold E. Pattee ◽

Elizabeth B. Johns ◽

John A. Singleton ◽

Timothy H. Sanders

Keyword(s):

Seed Coat ◽

Lipid Content ◽

Sugar Content ◽

Maturity Stage ◽

Maturity Stages ◽

Developing Seed ◽

Late Maturity ◽

Composition Changes ◽

Full Maturity

Abstract Studies are reported which follow the changes in starch, sugar, fresh and extraction residue weights of peanut fruit parts during maturation. Observations are also reported on the lipid content of the seed. Starch and sugar contents reached maximum levels first in the pericarp (hull) and then the seed coat (testa). Starch maxima occurred at early and middle maturity (stages 3 [10 mg] and 7 [10 mg]) and sugar maxima at a stage approaching middle maturity and at middle maturity (stage 6 [47 mg] and 8[9 mg]), respectively. In the seed, starch reached a maximum just beyond middle maturity (stage 9 [55 mg]) and then remained constant. Sugar content increased throughout maturation and lipid content became maximum at full maturity (stage 13 [415 mg]) then declined to 385 mg at over-maturity (stage 15). The role of regulating substrate supply to the developing seed seemed to shift from the pericarp to the seed coat with increasing maturity. Observed increases in fruit residue weight suggest that the pericarp is competing with the seed for metabolic resources during the late maturity stages.

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Karakteristik Buah Melon (Cucumis melo L.) pada Lima Stadia Kematangan

Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) ◽

10.24831/jai.v46i3.12660 ◽

2019 ◽

Vol 46 (3) ◽

pp. 298-305

Author(s):

Amalia Nurul Huda ◽

Willy Bayuardi Suwarno ◽

Dan Awang Maharijaya

Keyword(s):

Fruit Quality ◽

Block Design ◽

Sugar Content ◽

Fruit Weight ◽

Average Weight ◽

Maturity Stage ◽

Fruit Length ◽

Maturity Stages ◽

Fruit Diameter ◽

Fruit Rind

Melon breeding for fruit quality improvement is important to produce new varieties that meet consumers’ demand. The aim of this study was to elucidate the fruit characteristics of melon at five different maturity stages, involving several genotypes belonging to two cultivar groups: reticulatus and inodorus. The experiments were conducted in three planting seasons: (1) January-March 2015 (13 genotypes), (2) December 2015-February 2016 (56 genotypes), (3) February-May 2016 (9 genotypes). These trials were conducted at the Tajur II experimental station of IPB, Bogor, and each trial was arranged in a single factor randomized complete block design with three blocks. Maturity stages was determined based on fruit rind color and net coverage, and their effects on fruit quality were studied using combined analyses over seasons. Maturity stage significantly affected the fruit length, fruit diameter, flesh thickness, fruit weight, and sugar content. The average weight of the fruits at maturity stage 4 (838.90 g) and 5 (931.79 g) was significantly greater than that of stage 1 (584.42 g). The sugar content increased from maturity stage 2 (5.51 oBrix) to 3 (6.13 oBrix) and to 5 (8.18 oBrix). Fruit weight significantly correlated with fruit length (r = 0.53), fruit diameter (r = 0.85), fruit rind thickness (r = 0.33), and flesh thickness (r = 0.63). Maturity stages affected the quality of melon fruits, and therefore the determination of appropriate harvesting criteria is important in melon cultivations.Keywords: cantalupensis, correlation, inodorus, fruit quality, skin colour

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Studies on the Physiological and Biochemical Composition of Different Mango Cultivars at Various Maturity Levels

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v41i1.279 ◽

1970 ◽

Vol 41 (1) ◽

pp. 101-108 ◽

Cited By ~ 10

Author(s):

MZ Shafique ◽

M Ibrahim ◽

MOH Helali ◽

SK Biswas

Keyword(s):

Vitamin C ◽

Comparative Study ◽

Biochemical Composition ◽

Sugar Content ◽

Total Soluble Solid ◽

Maturity Stages ◽

Soluble Solid ◽

Physiological And Biochemical

A comparative study on physiological and biochemical composition of ten varieties of mangoes was carried out at three maturity stages viz. immature, mature and ripe to find out the standard one. During the investigation, whole weight of the mangoes, pulp content, weight of peel and stone, total soluble solid (TSS), pH, acidity, sugar content and vitamin C were determined at three maturity stages. It was observed that all the varieties at ripe stages had higher sugar content as compared to immature and mature stages. Attractive flavour and pleasant taste were also developed in ripe stages and differed from one another due to varietal specific. This characteristics odour which appeared during ripening is due to ester and components of carbonyl types. Bangladesh J. Sci. Ind. Res. 41(1-2), 101-108, 2006

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Breeding and usage of sugar beet cultivars and hybrids resistant to sugar beet nematode Heterodera schachtii

Agricultural science and practice ◽

10.15407/agrisp2.01.012 ◽

2015 ◽

Vol 2 (1) ◽

pp. 12-22 ◽

Cited By ~ 2

Author(s):

L. Pylypenko ◽

K. Kalatur

Keyword(s):

Sugar Beet ◽

Sugar Content ◽

Production Capacity ◽

Nematode Resistance ◽

Control Measures ◽

Heterodera Schachtii ◽

Yield Reduction ◽

Agricultural Practice ◽

Germplasm Exchange ◽

Good Agricultural Practice

Heterodera schachtii Schmidt, 1871 is one of the most economically important pests of sugar beet (Beta vulgaris L.) worldwide. It is also widespread in most sugar beet growing regions in Ukraine causing serious yield reduction and decreasing sugar content of sugar beet in infested fi elds. An advanced parasitic strategy of H. schachtii is employed to support nematode growth, reproduction and harmfulness. In intensive agriculture systems the nematode control measures heavily rely on nematicides and good agricultural practice (crop rota- tion in the fi rst place). But alternative strategies based on nematode resistant sugar beet cultivars and hybrids are required as none of nematicides approved for the open fi eld application are registered in Ukraine. Here we review the achievements and problems of breeding process for H. schachtii resistance and provide the results of national traditional breeding program. Since the beginning of 1980s fi ve sugar beet cultivars (Verchnyatskyi 103, Yaltuschkivska 30, Bilotcerkivska 45, BTs-40 and Yuvileynyi) and seventeen lines partly resistant or toler- ant to H. schachtii have been obtained throughout targeted crossing and progenies assessment in the infested fi elds. The further directions for better utilization of genetic sources for nematode resistance presented in na- tional gene bank collection are emphasized. There is a need for more accurate identifi cation of resistance genes, broader application of reliable molecular markers (suitable for marker-assisted selection of nematode resistant plants in the breeding process) and methods for genetic transformation of plants. Crop cash value and national production capacity should drive the cooperation in this fi eld. Knowledge as well as germplasm exchange are thereby welcomed that can benefi t breeding progress at national and international level.

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STUDYING THE KINETIC CHARACTERISTICS OF THE EXTRACTION OF ANTHOCYANINS FROM THE SQUEEZE OF KRASNOSTOP ZOLOTOVSKY

STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. In the frame of the XXIII Agribusiness Forum of the South of Russia and the Exhibition «Interagromash» Volume 1 ◽

10.23947/interagro.2020.1.525-528 ◽

2020 ◽

Author(s):

M.A. Egyan ◽

Keyword(s):

Reaction Rate ◽

Sugar Content ◽

Extraction Process ◽

Efficiency Coefficient ◽

Kinetic Characteristics ◽

Reaction Rate Constants ◽

Solids Content ◽

Kinetics Of ◽

Process Speed

The article shows studies characterizing the quality of the squeeze: the mechanical composition of the squeeze is determined, the structural moisture of each component is determined, the sugar content in the formed process of sedimentation of the juice and its acidity are determined refractometrically. The kinetics of anthocyanins extraction was determined in two ways, the solids content in the extract was calculated, and the reaction rate constants of the extraction process and the efficiency coefficient of ultrasonic amplification of the extraction process speed were calculated.

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Utilization of Tofu Dregs Flour in Making Snack Bars for People with Diabetes Mellitus

Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) ◽

10.24843/mitp.2020.v07.i01.p04 ◽

2020 ◽

Vol 7 (1) ◽

pp. 27

Author(s):

Ni Putu Diah Cahyani Subamia ◽

Komang Ayu Nocianitri ◽

I Dewa Gede Mayun Permana

Keyword(s):

Diabetes Mellitus ◽

Blood Sugar ◽

Wheat Flour ◽

Sugar Content ◽

Type Ii Diabetes Mellitus ◽

Positive Control ◽

Water Soluble ◽

Control Group ◽

Unhealthy Lifestyle ◽

Control Group Design

Type II diabetes mellitus due to an unhealthy lifestyle, one of which is the lack of fiber in daily food consumption. One food that has a high fiber content is tofu dregs. The purpose of this study was to determine substitution of wheat flour with tofu dregs flour to produce a snack bar with the best characteristics, and determine the effect of consumption of snack bar from tofu dregs on blood sugar content in rats. The research was conducted two steps. Step I: Formulation of snack bar using a completely randomized design with tofu dregs flour concentration of 0 %, 10 %, 20 %, 30 %, 40 %, and 50 %. The variables of this study were the content of water, ash, protein, fat, carbohydrates, sensory tests, and effectiveness tests. Step II: the best characteristic snack bar in the step I was used experimental rats. This step used true experimental design with pre-post test control group design. The variables of study were blood glucose levels before treatment and after treatment. The treatment group consisted of normal, negative, positive control, and snack bar. The results of the first step of the research showed that substitution of wheat flour with 40 % tofu dregs produced the best characteristic snack bar with 17.19 % water content, 1.33 % ash content, 11.03 % protein, 20.53 % fat, 49.92 % carbohydrate, light brown color, unpleasant aroma, distinctive soy taste, crumb texture, 0.63 % water soluble food fiber, 1.57 % water insoluble fiber, and total food fiber 2.36 %. The results of the second step of the study showed that the provision of substitution of wheat flour with tofu dregs flour 40 % could reduce blood sugar levels in diabetic mellitus rats until normal, start 290 mg/dl to 108.5 mg/dl. Tofu dregs flour can be used for snack bar formulations for people with diabetes mellitus.

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