scholarly journals Effect of maturity stage on the chemical composition of argan fruit pulp

OCL ◽  
2019 ◽  
Vol 26 ◽  
pp. 15
Author(s):  
Hicham Harhar ◽  
Said Gharby ◽  
Yousra El Idrissi ◽  
Daniel Pioch ◽  
Bertrand Matthäus ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Soluble Sugars ◽  
Fold Increase ◽  
Maturity Stage ◽  
Health Food ◽  
Total Soluble Sugars ◽  
Kernel Oil ◽  
Argan Tree ◽  
Oil Peak

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil.

scholarly journals Postharvest Quality of Tommy Atkins Mangoes Coated With Cassava Starch and Chitosan-Based Coatings

2018 ◽  
Vol 10 (11) ◽  
pp. 401
Author(s):  
T. A. Oliveira ◽  
C. A. Paiva ◽  
A. C. Silva ◽  
L. V. Nascimento ◽  
R. H. L. Leite ◽  
...  
Keyword(s):  
Weight Loss ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Randomized Design

This study aimed to evaluate postharvest quality of Tommy Atkins mangoes treated with starch cassava and chitosan based coatings. Mango fruits were collected at physiological maturity. After cleaning, weighing and identification, fruits were submitted to the respective treatments and stored for 35 days in the Laboratório de Tecnologia de Alimentos, with weekly evaluations under refrigeration 13±1 ºC and 90±5% RH. The experiment was conducted in a completely randomized design, in factorial scheme with four treatments: control, cassava starch (CS), chitosan (CH), and cassava starch/chitosan (CS/CH) at a concentration of 2%, and six storage periods (0, 7, 14, 21, 28 and 35 days) with four replications. Fruits were evaluated in: appearance, weight loss, external color: luminosity and ΔE, pulp firmness, titratable acidity, soluble solids content, starch, total soluble sugars, reducing sugars and sucrose. Data were submitted to analysis of variance using SISVAR software and compared by Scott-Knott test at 5% of probability. It was observed a reduction in appearance, pulp firmness, titratable acidity, starch and reducing sugars and increase in weight loss, luminosity, ΔE, soluble solids, total soluble sugars and non-reducing sugars during storage. CS/CH coated fruits reported higher notes of appearance, lower weight loss and maintained color. Quality of physicochemical attributes: soluble solids, starch, total soluble sugars, reducing sugars and non-reducing sugars were strongly retarded.

scholarly journals Chemical composition and cooking qualcity of sweet potatoes Morada INTA and Rojo Blanco

1969 ◽  
Vol 76 (3-4) ◽  
pp. 151-159
Author(s):  
Ceferino R. Ordóñez ◽  
María C. Camdessus ◽  
Carlos A. Roig
Keyword(s):  
Chemical Composition ◽  
Soluble Sugars ◽  
Raw Material ◽  
Sweet Potatoes ◽  
San Pedro ◽  
Calcium Phosphorus ◽  
Phosphorus Iron ◽  
Agricultural Experiment ◽  
Hedonic Scale

Chemical composition and cooking quality of two sweet-potato cultivars were analyzed. Morada INTA and Rojo Blanco cultivars from Agricultural Experiment Station-INTA, San Pedro, province of Buenos Aires, Argentina (lAt 33°41'S., long 59° 41'W.), and from harvests of three different years, were used. Dry matter, free aminoacids, starch, reduced soluble sugars, total nitrogen, pectines, specific gravity, sucrose, total ashes, calcium, phosphorus, iron and magnesium were analyzed. Except for aminoacids and iron contents, the averages of Morada INTA parameters were statistically different at 5% probability level from those of Rojo Blanco. Sweet potatoes were also prepared as boiled and candied, and both products were evaluated by a pannel, using a hedonic scale of 5 points. No statistical differences were found between Morada INTA and Rojo Blanco cultivars. Therefore, Rojo Blanco can replace Morada INTA. The quality of the raw material for processing depends on the particular characteristics of the harvest of each year.

scholarly journals YIELD, PHYSIOLOGICAL QUALITY AND CHEMICAL COMPOSITION OF PHASEOLUS VULGARIS SEEDS, PRODUCED IN THE STATE OF RIO GRANDE DO SUL, BRAZIL

2020 ◽  
Vol 22 (2) ◽  
pp. 224-239
Author(s):  
Tiago Pedó ◽  
Angelita Celente Martins ◽  
Dominique Dos Santos Delias ◽  
Emanuela Garbin Martinazzo ◽  
Vinícius Jardel Szareski ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Starch Content ◽  
Block Design ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Experimental Unit ◽  
Agricultural Crops ◽  
Randomized Block Design ◽  
Physiological Quality

The objective of this study was to evaluate the yield and physiological quality of bean seeds in two agricultural crops, and the chemical composition of seedlings submitted to adverse temperatures during germination. For the field experiment, a randomized block design was used, using five genotypes, BRS Embaixador, IPR Tuiuiú, Guabiju, Carioquinha and Mouro, arranged in four replicates. The experimental units were composed of five lines with five meters in length, where 25 plants were randomly collected per experimental unit to measure the characters of interest. For laboratory testing the seeds produced were submitted to three temperatures (15, 25 and 35°C) during germination under controlled conditions. The evaluated characters were: grain yield, mass of a thousand seeds, germination, first germination count, starch content, soluble sugar, soluble protein and total amino acids. The data were submitted to analysis of variance and later compared by the Tukey test. Yield per plant revealed changes between the agricultural crops, as well as among the genotypes tested. Germination and the first germination count revealed higher magnitudes in seeds produced by BRS Embaixador, IPR Tuiuiu and Carioquinha genotypes. For all genotypes, protein and amino acid levels were higher in seedlings submitted to lower temperatures. The levels of starch and total soluble sugars were higher in seedlings produced at 35°C. Yield, seed physiological quality and chemical composition of seedlings are influenced by the crop and genotypes tested.

scholarly journals GARLIC QUALITY AS A FUNCTION OF SEED CLOVE HEALTH AND SIZE AND SPACING BETWEEN PLANTS

2019 ◽  
Vol 32 (4) ◽  
pp. 966-975 ◽  
Author(s):  
MAYKY FRANCLEY PEREIRA DE LIMA ◽  
WELDER DE ARAÚJO RANGEL LOPES ◽  
MARIA ZULEIDE DE NEGREIROS ◽  
LEILSON COSTA GRANGEIRO ◽  
HIAGO COSTA DE SOUSA ◽  
...  
Keyword(s):  
Cultural Practices ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Economic Importance ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Total Soluble Sugars ◽  
Food Industries ◽  
Seed Health

ABSTRACT Garlic has a worldwide economic importance; this vegetable can be consumed fresh or processed by food industries. However, few studies evaluate its postharvest quality. It is necessary to establish cultural practices and methods that focus not only on increase of yield, but on obtaining a product with better postharvest quality. The objective of this work was to evaluate the bulb quality of conventional garlic and virus-free garlic as a function of seed clove size and space between plants. Two experiments were conducted simultaneously in Portalegre, Rio Grande do Norte, Brazil. A randomized block experimental design with four replications was used in both experiments. The treatments were arranged in split-plots, with the seed clove size (large and small) in the plots, and the plant spacings (7.5, 10.0, 12.5, and 15.0 cm between plants) in the subplots. The use of large seed cloves resulted in higher bulb diameter and titratable acidity (TA). Soluble solids (SS), total soluble sugars, SS to TA ratio, and total solids decreased as the space between plants was increased, regardless of the seed health and seed clove size. Virus-free garlic seed cloves planted with spacing of 12.5 and 15.0 cm resulted in higher bulb diameter, TA, pungency, and industrial index, i.e., they produced better quality bulbs with good prospects for industrialization.

scholarly journals Qualitative performance of lettuce cultivars in four seasons in Mossoró, Rio Grande do Norte State, Brazil

Revista CERES ◽  
2016 ◽  
Vol 63 (6) ◽  
pp. 843-852 ◽  
Author(s):  
Otaciana Maria dos Prazeres da Silva ◽  
Maria Zuleide de Negreiros ◽  
Elizangela Cabral dos Santos ◽  
Welder de Araújo Rangel Lopes ◽  
Rafaella Rayane Macedo de Lucena ◽  
...  
Keyword(s):  
Soluble Sugars ◽  
Rio Grande ◽  
Titratable Acidity ◽  
Leafy Vegetables ◽  
Soluble Solids ◽  
Green Leaf ◽  
Semiarid Region ◽  
Total Soluble Sugars ◽  
Four Seasons

ABSTRACT The major challenge in producing good quality lettuce in the semiarid region is the climatic factors such as high temperature, high luminosity and low air relative humidity, which affect the quality characteristics of leafy vegetables. Thus, the objective of this study was to evaluate the quality of lettuce cultivars of Crisphead (Angelina, Amelia and Taina), Mimosa (Mila, Mimosa and Lavinia), Green-leaf (Scarlet, Vera, Isabella and Vanda) and Loose-leaf (Elisa and Regiane) in four seasons: summer (12/21/2012), autumn (3/21/2013), winter (06/21/2013) and spring (09/23/2013) in the conditions of Mossoró, Rio Grande do Norte state. The experimental design was a complete randomized block with four replications. The following characteristics were quantified: pH, titratable acidity, soluble solids (SS) and total soluble sugars. The quality of the lettuce was influenced by the cultivar and environmental conditions. Lower titratable acidity was recorded for Green-leaf and Loose-leaf groups in the summer and for Crisphead groups in the autumn. The highest content of soluble solids were achieved in autumn for cultivars Vera, Vanda, Isabela, Elisa and Regiane; to Lavinia, Angelina, Amelia and Tainá, and summer and autumn stood out from the other growing seasons for this trait. Cultivars Scarlet, Angelina and Amelia had higher levels of total soluble sugars in the summer; Mila and Lavinia in spring; Elisa and Regiane in winter and Tainá in spring.

scholarly journals Seed quality of Amburana cearensis (Allemão) A.C. Sm. (Fabaceae) is influenced by storage condition

2017 ◽  
Vol 39 (4) ◽  
pp. 401-409 ◽  
Author(s):  
Marcelo do Nascimento Araujo ◽  
Marisol Ferraz ◽  
Fabiana Karla Araújo Américo ◽  
Fabrício Francisco Santos Silva ◽  
Bárbara França Dantas ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Reducing Sugars ◽  
Seed Quality ◽  
Germination Rate ◽  
Seedling Emergence ◽  
Soluble Sugars ◽  
Storage Condition ◽  
Storage Conditions ◽  
Total Soluble Sugars

Abstract: The aim of this study was to evaluate the effects of storage conditions on the germination of A. cearensis seeds. The experimental design was completely randomized into split plots over time with four replicates. The storage conditions of the airtight containers in the refrigerator and laboratory, paper bags in the laboratory and liquid nitrogen were assessed for 27 months. In the laboratory, we evaluated the germination, the germination rate, uniformity of germination, and total soluble and reducing sugars in the radicle. In the greenhouse, we evaluated seedling emergence, emergence rate and height of 30-day-old seedlings. Seeds stored in the refrigerator maintained a high initial germination rate, which decreased from the 21st month. Seeds stored in paper bags in the laboratory showed low emergence and small seedlings. Total soluble sugars and reducing sugars were mobilized when the seeds were stored at low temperatures. Thus, it is not advisable to store A. cearensis seeds in a laboratory environment without airtight containers. A. cearensis seeds kept in a refrigerated environment maintained their viability for at least two years.

scholarly journals The Effect of Cultivar and Biostimulant Treatment on the Carrot Yield and its Quality

2012 ◽  
Vol 77 (1) ◽  
pp. 37-48 ◽  
Author(s):  
Aneta Grabowska ◽  
Edward Kunicki ◽  
Agnieszka Sękara ◽  
Andrzej Kalisz ◽  
Renata Wojciechowska
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Foliar Application ◽  
Soluble Sugar ◽  
Soluble Sugars ◽  
Matter Content ◽  
Cultivated Plants ◽  
Dry Matter Content

Summary Modifications in growing techniques can affect the yield and nutritional quality of various cultivated plants. Among them, the use of biostimulants is environmental friendly method of stimulating crop productivity, stress resistance, and affecting yield or chemical composition of the plants. The aim of the investigation was determining of the effect of biostimulant treatment on yield and its quality of carrot grown for summer harvest. The experiment was carried out in 2009-2011 in the experimental station of the University of Agriculture in Krakow, south Poland. Two experimental factors were taken into consideration: (1) cultivar: Nandrin F1 and Napoli F1 (2) dose of Aminoplant (foliar application): 1.5 and 3.0 dm3∙ha-1 and control (without Aminoplant). Total and marketable yield, root length, its diameter, leaf mass and leaf : root mass ratio were assessed. The dry matter, soluble sugar, carotenoids and nitrate ions contents were analyzed as main determinants of carrot nutritional quality. Aminoplant influenced not only carrot productivity, but mainly chemical composition of the roots. The present results also suggest that carrot reaction to biostimulant treatment was depended on a cultivar more than on environmental conditions in particular growing seasons. The significant effect of Aminoplant in a dose of 1.5 dm3∙ha-1 on the yield of roots and leaf rosette mass of ‘Nandrin F1’ appeared only in the first year of the experiment. Spraying with Aminoplant in a dose of 3.0 dm3∙ha-1 significantly increased the soluble sugars content in carrot roots of both cultivars but only in 2011. Dry matter content was also affected by biostimulant treatment mainly for ‘Napoli F1’, which showed the lowest dry matter content when sprayed with Aminoplant in a dose of 1.5 dm3∙ha-1. In 2010 control plants contained the greater amount of carotenoids, while in next year roots of plants treated with Aminoplant in a dose of 3.0 dm3∙ha-1 had more these compounds. The significant effect of Aminoplant on nitrates content in carrot roots was observed but were not repeatable in the experimental years, so different climatic conditions modified carrot reaction on biostimulant spraying.

Osmotin-regulated reserve accumulation and germination in genetically transformed tea somatic embryos: a step towards regulation of stress tolerance and seed recalcitrance1

2006 ◽  
Vol 16 (3) ◽  
pp. 203-211 ◽  
Author(s):  
Amita Bhattacharya ◽  
Uksha Saini ◽  
Preeti Sharma ◽  
P.K. Nagar ◽  
Paramvir Singh Ahuja
Keyword(s):  
Stress Tolerance ◽  
Somatic Embryos ◽  
Microprojectile Bombardment ◽  
Soluble Sugars ◽  
Fold Increase ◽  
Total Soluble Sugars ◽  
Developmental Problems ◽  
Stage Of Development ◽  
Reserve Accumulation ◽  
Storage Reserves

The osmotin gene was introduced into tea [Camellia sinensis (L.) O. Kuntze] somatic embryos at the globular stage of development via microprojectile bombardment, to determine the effects of this stress-tolerance-related gene on the accumulation of storage reserves and acquisition of desiccation tolerance during embryo maturation. Changes in total soluble sugars, starch and proteins in response to osmotin were estimated in the stably transformed embryos, using standard biochemical and histochemical methods, after the globular embryos had matured to the heart stage of development. These changes also were compared with two types of controls, comprising (1) untransformed embryos and (2) embryos that were bombarded without osmotin DNA. The control embryos showed poor reserve accumulation and negligible germination but, in contrast, the embryos bombarded with the osmotin gene showed a several-fold increase in storage reserves, normal maturation and 57–63% germination. When these transformed embryos were desiccated to 15.5% moisture content, only 40% germinated, although a further increase in the accumulation of storage reserves occurred. In contrast, the control embryos became necrotic and failed to germinate. This study demonstrates the use of somatic embryogenesis as a tool for understanding seed recalcitrance in tea, and suggests that transformation with stress-tolerance genes can overcome the developmental problems associated with recalcitrant seeds.

Post Harvest Quality of Acid Lime Fruits 'Tahiti' Grafted on Genotype (TSKCx (LCR x TR) – 017), under Saline Stress

2019 ◽  
pp. 1-10
Author(s):  
Sabrina Vieira de Sousa ◽  
Franciscleudo Bezerra da Costa ◽  
Luderlândio De Andrade Silva ◽  
Marcos Eric Barbosa Brito ◽  
Ana Marinho do Nascimento ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Experimental Design ◽  
Soluble Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Saline Stress ◽  
Total Soluble Sugars ◽  
Post Harvest ◽  
Acid Lime

Objective: The objective of this study was to verify the post-harvest quality of fruits of the acid lime fruits ‘Tahiti’ of the genotype TSKC x (LCR x TR) – 017, under saline stress. Experimental Design: The experimental design was completely randomized from the factorial arrangement (2x5), where factor 1 corresponded to irrigation water salinity levels (0.3 and 3.0 dSm-1) and factor 2, storage time (0.5, 10, 15 and 20 days). Location and Duration of the Study: The experiment was conducted at the Center of Science and Technology Agrifood of the Federal University of Campina Grande, Pombal Campus, Paraíba, from February 2016 to February 2017. Methodology: The effect of the treatments was analyzed from the following evaluations: loss of fresh weight (%),soluble solids(%),titratable acidity (%),soluble solids and titratable acidity, hydrogen potential, concentration of H + ions (μM), electrical conductivity (dSm-1),ascorbic acid (mg 100 mL-1), total soluble sugars (mg 100 mL-1),phenolic compounds(mg 100 mL-1) and flavonoids (mg 100 mL-1). Results: It was observed the interaction between the saline concentration and the time of storage, on the physical-chemical and chemical characteristics in the acid file 'Tahiti'. Conclusion: The salinity of 3.0 dSm-1 showed the highest values for soluble solids, SS/AT ratios, total soluble sugars, phenolic compounds, and flavonoids during storage, indicating that the quality of these fruits was better when compared to fruits of the acidic 'Tahiti' file with 0.3 dSm-1 of salinity.

scholarly journals Quality of shiitake stipe steamed bun

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 79-86 ◽  
Author(s):  
Yu-H. Tseng ◽  
J.-H. Yang ◽  
Ch.-E. Lee ◽  
J.-L. Mau
Keyword(s):  
Free Amino ◽  
Lentinula Edodes ◽  
Soluble Sugars ◽  
Reducing Sugar ◽  
Total Soluble Sugars ◽  
Total Free Amino Acids ◽  
Soluble Polysaccharide ◽  
Hedonic Scale ◽  
Specific Volumes

Shiitake [Lentinula edodes (Berk.) Pegler] stipe was incorporated into steamed bun. Quality attributes including the specific volume, colour and sensory evaluation, and taste components in shiitake stipe steamed buns were analysed and compared with those of white steamed buns. With 2% and 5% additions of shiitake stipe flour, specific volumes of steamed buns increased by 5.8% and 5.0%, respectively. White steamed buns contained more reducing sugar, fat, and protein whereas fiber and soluble polysaccharide contents were higher in shiitake stipe steamed buns. Furthermore, shiitake stipe steamed buns contained more total soluble sugars and total free amino acids. Shiitake stipe steamed buns showed lower lightness and whiteness index values and became browner with more shiitake stipe flour added. On a seven-point hedonic scale, all sensory results were 4.07–5.80. Overall, shiitake stipe could be added into steamed bun formula to provide its beneficial health effects.

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