Behaviour of abscisic acid and polyamines in antisense ACC oxidase melon (Cucumis melo) during ripening

2002 ◽  
Vol 29 (7) ◽  
pp. 865 ◽  
Author(s):  
María Concepción Martínez-Madrid ◽  
Francisco Flores ◽  
Felix Romojaro
Keyword(s):  
Fruit Ripening ◽  
Cucumis Melo ◽  
Membrane Integrity ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Soluble Solids ◽  
Acid Oxidase ◽  
Cell Membrane Integrity ◽  
Solids Content

The behaviour of transgenic antisense 1-aminocyclopropane-1-carboxylic acid oxidase melon (TAM) was studied during fruit ripening. Work focussed mainly on analysis of the evolution of other plant growth regulators like ABA and polyamines in this type of melon. Physical-chemical and physiological differences from untransformed melon (UTM) (Cucumis melo L. var. cantalupensis Naud. cv. V�drantais) began to appear from the time of the latter's ethylene crisis. Ethylene synthesis was inhibited by 97.7% in TAM at the time when UTM showed maximum ethylene levels. The ripeness index of TAM was lower, despite their higher soluble solids content, due to the higher titratable acidity. Unlike UTM, TAM rind maintained its colour and cell membrane integrity, although there was no difference in the pulp in this respect. Blocking ethylene biosynthesis affected the levels of ABA and the polyamine putrescine, the latter only in the rind. The possible relationship between ethylene, ABA and polyamines, the effect of blocking ethylene biosynthesis on the evolution of these regulators, and their role in fruit ripening are discussed.

scholarly journals Ripening Physiology in `Navaho' Thornless Blackberries: Color, Respiration, Ethylene Production, Softening, and Compositional Changes

2000 ◽  
Vol 125 (3) ◽  
pp. 357-363 ◽  
Author(s):  
P. Perkins-Veazie ◽  
J.R. Clark ◽  
D.J. Huber ◽  
E.A. Baldwin
Keyword(s):  
Ethylene Production ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Water Soluble ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Uronic Acids ◽  
Thornless Blackberry ◽  
Solids Content ◽  
Volatile Production

Fruit were harvested from an erect, thornless blackberry (Rubus L. subgenus Rubus Watson, `Navaho' to study ripening changes. Soluble solids content increased between the red (unripe) and dull-black (overripe) stages of ripening while titratable acidity decreased sharply between the mottled and shiny-black ripeness stages. Anthocyanin content increased sharply between the mottled and shiny-black stages. Firmness of drupelet and receptacle tissues decreased between the mottled and shiny-black stages of ripeness. In whole blackberries, total uronic acids decreased, and water soluble uronic acids increased between the green-red and shiny-black ripeness stages. Volatile production paralleled ripening changes, and was highest in dull-black fruit, with alcohols and aldehydes predominating. Respiration of intact fruit maintained in water decreased between the green and red ripeness stages and increased at the mottled (part-black) and black ripeness stages. Ethylene production remained below 10 nmol·kg-1·h-1 until the dull-black (overripe) stage of maturity. Free 1-aminocyclopropane-1-carboxylic acid (ACC) and ACC oxidase did not increase in berries until the shiny-black stage, corresponding with the onset of detectable ethylene production. ACC oxidase activity decreased in the drupelet tissue (0.5 to 0.01 μmol·kg-1·h-1) and increased in the receptacle tissue (2 to 3.8 μmol·kg-1·h-1) as fruit changed from red to dull black. These results indicate that ripening in blackberries may be initiated in the receptacle tissue. Ripening in blackberries is likely independent of ethylene, but ethylene may regulate berry detachment from pedicels, thus controlling timing of fruit harvests.

scholarly journals Effects of 1-Methylcyclopropene Treatment on Fruit Quality during Cold Storage in Apple Cultivars Grown in Korea

Horticulturae ◽  
2021 ◽  
Vol 7 (10) ◽  
pp. 338
Author(s):  
Jingi Yoo ◽  
Nay Myo Win ◽  
Hyunggon Mang ◽  
Young-Je Cho ◽  
Hee-Young Jung ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Factors Associated ◽  
Apple Cultivars ◽  
Solids Content ◽  
Physiological And Biochemical

The effect of 1-methylcyclopropene (1-MCP) treatment on improving the storability of four apple cultivars (‘Hwangok’, ‘Picnic’, ‘Gamhong’, and ‘Fuji’) was investigated by analyzing the physiological and biochemical factors associated with their postharvest quality attributes. The flesh firmness, titratable acidity, and soluble solids content of the cultivars were higher in treated fruits than untreated fruits, while the opposite results were observed for ethylene production. In the treated fruits, the traits affected by 1-MCP varied depending on the cultivars used. Higher firmness and lower ethylene production were observed in the ‘Hwangok’ and ‘Picnic’ than ‘Gamhong’ and ‘Fuji’ cultivars. However, 1-MCP only affected weight loss in the ‘Gamhong’ cultivar, while the sugar content was affected in all of the cultivars except ‘Hwangok’. When analyzing cell wall hydrolase activities, 1-MCP differently affected the activities (β-galactosidase, α-galactosidase, β-glucosidase, α-mannosidase, β-xylosidase, and β-arabinosidase), with greater effects in the ‘Fuji’ and ‘Picnic’ cultivars and moderate effects in the ‘Gamhong’ and ‘Hwangok’ cultivars. In this study, the suppression of ethylene production by 1-MCP was positively associated with a transcriptional decrease in the ethylene biosynthesis genes MdACS1 and MdACO1. Overall, this study suggests that 1-MCP distinctly enhanced the storability of all apple cultivars, with a greater effect on ‘Hwangok’.

scholarly journals Effects of Led Supplementary Lighting and NPK Fertilization on Fruit Quality of Melon (Cucumis melo L.) Grown in Plastic House

2020 ◽  
Vol 28 (1) ◽  
pp. 111-122
Author(s):  
Somsak Kramchote ◽  
Somchai Glahan
Keyword(s):  
Cucumis Melo ◽  
Fruit Size ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Light Emitting ◽  
Supplementary Lighting ◽  
Solids Content ◽  
Complete Fertilizer ◽  
Cucumis Melo L ◽  
Npk Fertilization

AbstractMelon (Cucumis melo L.) is a high-value fruit in Thailand, usually grown in plastic houses where light could become a major limiting growth factor. This study used melon cultivar ‘#120’ (orange flesh) grown in a plastic house under natural daylight (NDL, control) and with supplementary lighting using light emitting diodes (LEDs) of a combination of red 630 nm, red 660 nm, blue 450 nm, blue 460 nm, white 14000 K, UV 410 nm and IR 730 nm (LED1) or a combination of red 630 nm, red 660 nm, blue 450 nm and blue 460 nm (LED2) applied for 12 h from 6:00 pm to 6:00 am. These lighting treatments were combined with NPK fertilization using complete fertilizer 15–15–15 (N–P2O5–K2O) at 5 g, 7 g (recommended rate) or 9 g per plant. Results showed that LED2 combined with 9 g 15–15–15 was the most effective in increasing plant height, chlorophyll content (SPAD index), fruit size and mass, and peel and flesh thickness. The fruit also developed the desired lighter color (higher L* and lower a* coordinates) and were the firmest and sweetest (highest soluble solids content and lowest titratable acidity) among all treatments.

scholarly journals Quality Parameters in Four Melon Hybrids Stored at Different Temperatures

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 643d-643
Author(s):  
Juan Manzano ◽  
Yolanda Pérez ◽  
Douglas Delgado
Keyword(s):  
Cucumis Melo ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Soluble Solids ◽  
Total Sugars ◽  
Titratable Acid ◽  
Acid Ratio ◽  
Different Temperatures ◽  
Solids Content

Melon fruit (Cucumis melo L.) from Chando, Concorde, Explorer, and Durango hybrids, collected from a Sante Ines farmer from Rio Tocuyo, were stored at 5, 10, and 18°C and room temperature for 7, 14, and 21 days with the objective of getting the response of melon hybrids in relation to quality characteristics. The soluble solids content and dry matter were not significant in the studied hybrids, titratable acidity was higher at 5°C, Chando had the highest values. Explorer had the highest pH values and soluble solids: titratable acid ratio at room temperature. Reducing and total sugars had the lowest values at 18°C and room temperature, Chando had the highest values. Concorde had the highest values for fresh weight loss at room temperature during 21 days of storage.

scholarly journals Active Paper Sheets Including Nanoencapsulated Essential Oils: A Green Packaging Technique to Control Ethylene Production and Maintain Quality in Fresh Horticultural Products—A Case Study on Flat Peaches

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1904
Author(s):  
Antonio López-Gómez ◽  
Alejandra Navarro-Martínez ◽  
Ginés Benito Martínez-Hernández
Keyword(s):  
Essential Oils ◽  
Fruit Quality ◽  
Ethylene Production ◽  
Prunus Persica ◽  
Acc Oxidase ◽  
Titratable Acidity ◽  
Inhibitory Effect ◽  
Ethylene Biosynthesis ◽  
Active Packaging ◽  
Soluble Solids

Plant essential oils (EOs) have several bioactive properties, highlighting their high antimicrobial and antioxidant capacities. As such, the use of EOs in active packaging has received special attention in the last few years. Nevertheless, the inhibitory effect of EOs on quality-degrading enzymatic systems of plant products during postharvest life has not been deeply studied. The effects of an EO active paper sheet on ethylene biosynthesis and quality (and related quality-degrading enzymes) of flat peach (Prunus persica var. platycarpa) samples were studied during 5 days (continental terrestrial transport) or 26 days (long maritime transport) storage at 2 or 8 °C, both followed by commercialization simulations (4 days at 22 °C). EOs released from active packaging reduced ethylene production by 40–50%, and by up to 70% after commercialization periods. These results were correlated with lower 1-aminocyclopropanecarboxylic acid (ACC) content and ACC-oxidase activity. Physicochemical fruit quality (as indicated by soluble solids content, titratable acidity, color, and firmness) was also better preserved by EO active sheets due to enzymatic inhibition (polygalacturonase and polyphenoloxidase). Furthermore, phenolic compounds (mainly catechin and cyanidin-3 glucoside) and total antioxidant capacity were increased (by up to 30 and 70%, respectively) in EO-packaged samples after 8 °C storage and the subsequent commercialization period. Conclusively, EO active paper sheets controlled ethylene production in flat peaches, maintained fruit quality, and even increased health-promoting bioactive compounds.

Revalorized broccoli by-products and mustard improved quality during shelf life of a kale pesto sauce

2021 ◽  
pp. 108201322098310
Author(s):  
Noelia Castillejo ◽  
Ginés Benito Martínez-Hernández ◽  
Francisco Artés-Hernández
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Antioxidant Compounds ◽  
Color Differences ◽  
Total Antioxidant ◽  
Sensory Analyses ◽  
Solids Content ◽  
By Products

The effect of revalorized Bimi leaves (B) and/or mustard (M) addition, as supplementary ingredients, to develop an innovative kale (K) pesto sauce was studied. Microbial, physicochemical (color, total soluble solids content -SSC-, pH and titratable acidity –TA-) and sensory quality were studied during 20 days at 5 °C. Bioactive compounds changes (total phenolics, total antioxidant capacity and glucoraphanin contents) were also monitored throughout storage. The high TA and pH changes in the last 6 days of storage were avoided in the K+B pesto when adding mustard, due to the antimicrobial properties of this brassica seed. SSC was increased when B + M were added to the K pesto, which positively masked the kale-typical bitterness. Mustard addition hardly change yellowness of the K pesto, being not detected in the sensory analyses, showing K+B+M pesto the lowest color differences after 20 days of shelf life. The addition of Bimi leaves to the K pesto enhanced its phenolic content while mustard addition did not negatively affect such total antioxidant compounds content. Finally, mustard addition effectively aimed to glucoraphanin conversion to its bioactive products. Conclusively, an innovative kale pesto supplemented with Bimi by-products was hereby developed, being its overall quality well preserved up to 20 days at 5 °C due to the mustard addition.

scholarly journals Higher Temperatures Decrease Fruit Size in Strawberry Growing in the Subtropics

Horticulturae ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 34
Author(s):  
Christopher Menzel
Keyword(s):  
Fruit Size ◽  
Negative Relationship ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Marketable Yield ◽  
Significant Relationships ◽  
Small Fruit ◽  
Solids Content

Five strawberry (Fragaria × ananassa Duch.) cultivars were grown in Queensland, Australia to determine whether higher temperatures affect production. Transplants were planted on 29 April and data collected on growth, marketable yield, fruit weight and the incidence of small fruit less than 12 g until 28 October. Additional data were collected on fruit soluble solids content (SSC) and titratable acidity (TA) from 16 September to 28 October. Minimum temperatures were 2 °C to 4 °C higher than the long-term averages from 1965 to 1990. Changes in marketable yield followed a dose-logistic pattern (p < 0.001, R2s = 0.99). There was a strong negative relationship between fruit weight (marketable) and the average daily mean temperature in the four or seven weeks before harvest from 29 July to 28 October (p < 0.001, R2s = 0.90). There were no significant relationships between SSC and TA, and temperatures in the eight days before harvest from 16 September to 28 October (p > 0.05). The plants continued to produce a marketable crop towards the end of the season, but the fruit were small and more expensive to harvest. Higher temperatures in the future are likely to affect the economics of strawberry production in subtropical locations.

Effect of aminoethoxyvinylglycine (AVG) on quality, berry set and coloration of ‘Alphonse Lavallée’ table grapes

2021 ◽  
pp. 1-7
Author(s):  
Zehra Babalık
Keyword(s):  
Ethylene Biosynthesis ◽  
Grape Berry ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Quality Properties ◽  
Table Grapes ◽  
Colour Parameters ◽  
Length Width ◽  
Solids Content ◽  
Berry Set

Abstract The effect of different concentrations of aminoethoxyvinylglycine (AVG; 0 (control), 250, 500, 750 and 1000 mg/l), an ethylene biosynthesis inhibitor, on grape berry set and fruit quality was evaluated under vineyard conditions. Treatments were performed on ‘Alphonse Lavallée’ grape cultivar at full bloom stage for two years. Cluster and berry growth (length, width and weight), firmness, soluble solids content, yield, berry set, anthocyanin content and colour parameters were determined on treated and untreated (control) fruits. As a result of the study, the effects of AVG concentrations on firmness were not significant. When AVG applications were compared with control, it is determined that some quality properties were statistically affected, the others were not. Fruit set was increased by lower concentrations of AVG (250 mg/l) and anthocyanin content was increased by higher concentrations of AVG (750 mg/l).

scholarly journals Postharvest quality of strawberry fruits produced in organic and conventional systems

2011 ◽  
Vol 29 (4) ◽  
pp. 577-583 ◽  
Author(s):  
Letícia KP Camargo ◽  
Juliano Tadeu V de Resende ◽  
Tânia T Tominaga ◽  
Sonia Maria Kurchaidt ◽  
Cristhiano K Camargo ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Conventional System ◽  
Organic System ◽  
Camino Real ◽  
Sensorial Attributes ◽  
Solids Content ◽  
Conventional Systems

The aim of this study was to determine some physicochemical characteristics of fruits of eight strawberry cultivars (Aromas, Camino Real, Campinas, Dover, Oso Grande, Toyonoka, Tudla-Milsei and Ventana) cultivated in organic and conventional systems. The evaluated characteristics were soluble solids (SS), titratable acidity (TA), SS/AT ratio and anthocyanins. Evaluated sensory characteristics were flavor and appearance. The cultivars had a differential performance between themselves and among the systems for the evaluated characteristics. Generally, the conventional system produced fruit with higher levels of soluble solids and, organic system produced higher concentrations of anthocyanins. The fruits of the cultivar Toyonoka had the best soluble solids content in both systems and the anthocyanins content of 'Tudla-Milsei' and 'Camino Real' were proeminent in comparison to the other cultivars. The fruits from the organic system of production were preferred by judges on the sensorial attributes. The highest notes were given to the appearance of the cultivar Ventana in the conventional system and 'Tudla-Milsei' in the organic system.

scholarly journals Evaluation of fermented tea (kombucha) quality

2020 ◽  
Vol 26 (4) ◽  
Author(s):  
Vanesa Šliažaitė ◽  
Aurelija Paulauskienė ◽  
Aurimas Krasauskas
Keyword(s):  
Antioxidant Activity ◽  
Acetic Acid ◽  
Sensory Evaluation ◽  
Total Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Fermentation Conditions ◽  
Solids Content

The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions. The soluble solids content, active acidity and titratable acidity were determined in teas fermented for 22 days. The total amount of phenolics compounds, antioxidant activity, yeast colonies and sensory evaluation of tea were determined in teas fermented for 9 days. The research results showed that the quality of fermented tea was dependent on the tea species, but fermentation conditions were not essential. During the fermentation the soluble solids content of tea decreased by an average of 0.60% and the content of acetic acid increased by 0.34%. The highest content of acetic acid was found on the 22nd day of fermentation in all species of teas. The active acidity (pH) of all investigated species of teas decreased significantly during the fermentation process. The total content of phenolic compunds in all species of teas during the fermentation increased from 20 to 57% regardless of fermentation conditions. The highest content of total phenolic compounds was established in teas fermented for 9 days. The antioxidant activity of teas fermented for 9 days varied depending on the fermentation conditions. For black and green teas fermented in the light the antioxidant activity decreased, for oolong and pu-erh teas fermented in the dark the antioxidant activity increased. The number of yeast colonies increased in all tea samples during the fermentation. The best taste was fixed for pu-erh tea, which scored the highest (11.4) in sensory evaluation.

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