Application of abscisic acid (S-ABA) and sucrose to improve colour, anthocyanin content and antioxidant activity of cv. Crimson Seedless grape berries

2014 ◽  
Vol 21 (1) ◽  
pp. 18-29 ◽  
Author(s):  
G. Ferrara ◽  
A. Mazzeo ◽  
A.M.S. Matarrese ◽  
C. Pacucci ◽  
R. Punzi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Abscisic Acid ◽  
Anthocyanin Content ◽  
Grape Berries ◽  
Seedless Grape

scholarly journals Improved Yield, Fruit Quality, and Shelf Life in ‘Flame Seedless’ Grapevine with Pre-Harvest Foliar Applications of Forchlorfenuron, Gibberellic Acid, and Abscisic Acid

2020 ◽  
Vol 28 (1) ◽  
pp. 77-86
Author(s):  
Hoda A. Khalil
Keyword(s):  
Abscisic Acid ◽  
Gibberellic Acid ◽  
Shelf Life ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Fruit Firmness ◽  
Combined Use ◽  
Seedless Grape ◽  
Keeping Quality ◽  
Quality And Shelf Life

AbstractThe effect of gibberellic acid (GA3), forchlorfenuron (CPPU), and abscisic acid (ABA) on the parameters of yield of ‘Flame Seedless’ grapes was investigated. The clusters of 8-year-old grapevines were sprayed with solutions: GA3 at 25 mg·dm−3, CPPU at 10 mg·dm−3, and ABA at 300 mg·dm−3, alone or in combinations. GA3 and CPPU treatment increased yield, cluster weight and length, berry weight and diameter, as well as fruit firmness, but reduced the total soluble solids (TSS) and intensity of berry color. Anthocyanin content of berries treated with GA3 and CPPU increased significantly by ABA treatment. Shelf life was increased by GA3 and CPPU treatments, as they decreased the percentage of weight loss, shattering, and unmarketable berries after storing at 20 °C for 7 days. Thus, it can be concluded that the combined use of GA3, CPPU, and ABA may be an efficient practice for fruit enlargement, coloration, and keeping quality in ‘Flame Seedless’ grape.

Variation of Phytochemicals Content in Pulp and Skin of Seven Romanian Apple Cultivars

2017 ◽  
Vol 68 (3) ◽  
pp. 474-477
Author(s):  
Lacramioara Oprica ◽  
Doina Atofanei ◽  
Vladimir Poroch
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Anthocyanin Content ◽  
Colour Intensity ◽  
Total Polyphenol ◽  
Valuable Source ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Apple Fruits

The amounts of anthocyanins, flavonoids, total polyphenol and ascorbic acid in seven apple cultivars from Romania were investigated. The amounts of polyphenol and flavonoids in pulp and skin of apple cultivars ranged between 17.18�7.52 mg GAE/g DW and 20.10�11.06 mg CE/g DW as well as 3.64�1.18 mg GAE/g DW and 10.31�5.57 mg CE/g DW, respectively. The highest and smallest values of ascorbic acid both in the skin and the pulp were observed in the cultivars Mutsu and Starkrimson. The anthocyanin content is positively correlated with the colour intensity of the apple epicarp, being about three-fold higher in Prima than Golden Delicious cultivar. The better antioxidant activity provided by the content of polyphenol, ascorbic acid and flavonoids was in apple fruits of Mutsu cultivar and for this reason it should be regarded as a valuable source of antioxidants.

scholarly journals Interplay between Abscisic Acid and Gibberellins, as Related to Ethylene and Sugars, in Regulating Maturation of Non-Climacteric Fruit

2021 ◽  
Vol 22 (2) ◽  
pp. 669
Author(s):  
Fernando Alferez ◽  
Deived Uilian de Carvalho ◽  
Daniel Boakye
Keyword(s):  
Abscisic Acid ◽  
Molecular Level ◽  
Economic Importance ◽  
Sugar Signaling ◽  
Citrus Species ◽  
Endogenous Factors ◽  
Grape Berries ◽  
Climacteric Fruit ◽  
Agronomic Management ◽  
Management Techniques

In this review, we address the interaction between abscisic acid (ABA) and gibberellins (GAs) in regulating non-climacteric fruit development and maturation at the molecular level. We review the interplay of both plant growth regulators in regulating these processes in several fruit of economic importance such as grape berries, strawberry, and citrus, and show how understanding this interaction has resulted in useful agronomic management techniques. We then relate the interplay of both hormones with ethylene and other endogenous factors, such as sugar signaling. We finally review the growing knowledge related to abscisic acid, gibberellins, and the genus Citrus. We illustrate why this woody genus can be considered as an emerging model plant for understanding hormonal circuits in regulating different processes, as most of the finest work on this matter in recent years has been performed by using different Citrus species.

Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

2021 ◽  
pp. 108201322110037
Author(s):  
G Brunda ◽  
Urs Kavyashree ◽  
Shilpa S Shetty ◽  
Kirti Sharma
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Essential Elements ◽  
Iron Bioavailability ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Pomegranate Juice ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

Brix, pH and anthocyanin content determination in whole Port wine grape berries by hyperspectral imaging and neural networks

2015 ◽  
Vol 115 ◽  
pp. 88-96 ◽  
Author(s):  
Armando M. Fernandes ◽  
Camilo Franco ◽  
Ana Mendes-Ferreira ◽  
Arlete Mendes-Faia ◽  
Pedro Leal da Costa ◽  
...  
Keyword(s):  
Neural Networks ◽  
Hyperspectral Imaging ◽  
Anthocyanin Content ◽  
Wine Grape ◽  
Port Wine ◽  
Grape Berries ◽  
Content Determination

scholarly journals Preharvest Fungicide, Potassium Sorbate, or Chitosan Use on Quality and Storage Decay of Table Grapes

Plant Disease ◽  
2013 ◽  
Vol 97 (3) ◽  
pp. 307-314 ◽  
Author(s):  
E. Feliziani ◽  
J. L. Smilanick ◽  
D. A. Margosan ◽  
M. F. Mansour ◽  
G. Romanazzi ◽  
...  
Keyword(s):  
Gray Mold ◽  
Potassium Sorbate ◽  
Thompson Seedless ◽  
Berry Skin ◽  
Grape Berries ◽  
Table Grapes ◽  
Berry Quality ◽  
Seedless Grape ◽  
And Storage ◽  
Natural Incidence

Potassium sorbate, a program of four fungicides, or one of three chitosan formulations were applied to clusters of ‘Thompson Seedless’ grape berries at berry set, pre-bunch closure, veraison, and 2 or 3 weeks before harvest. After storage at 2°C for 6 weeks, the natural incidence of postharvest gray mold was reduced by potassium sorbate, the fungicide program, or both together in a tank mixture, in 2009 and 2010. In 2011, the experiment was repeated with three chitosan products (OII-YS, Chito Plant, and Armour-Zen) added. Chitosan or fungicide treatments significantly reduced the natural incidence of postharvest gray mold among grape berries. Berries harvested from vines treated by two of the chitosan treatments or the fungicide program had fewer infections after inoculation with Botrytis cinerea conidia. None harmed berry quality and all increased endochitinase activity. Chitosan decreased berry hydrogen peroxide content. One of the chitosan formulations increased quercetin, myricetin, and resveratrol content of the berry skin. In another experiment, ‘Princess Seedless’ grape treated with one of several fungicides before 4 or 6 weeks of cold storage had less decay than the control. Fenhexamid was markedly superior to the other fungicides for control of both the incidence and spread of gray mold during storage.

scholarly journals Effect of shoot topping intensity on 'Cabernet Franc' grapevine maturity in high-altitude region

2017 ◽  
Vol 52 (10) ◽  
pp. 946-950
Author(s):  
Douglas André Würz ◽  
José Luiz Marcon Filho ◽  
Alberto Fontanella Brighenti ◽  
Ricardo Allebrandt ◽  
Betina Pereira de Bem ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Leaf Area ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Total Polyphenol ◽  
Cabernet Franc ◽  
Grape Berries ◽  
Grape Quality ◽  
Vegetative Canopy ◽  
Different Levels

Abstract: The objective of this work was to evaluate the chemical composition of 'Cabernet Franc' grape subjected to different levels of shoot topping. The experiment was conducted in the 2008 and 2009 vintages, and the levels of shoot topping consisted of: control, without topping; and reductions of 15, 30, and 45% in total leaf area. The effect of shoot topping intensity on the chemical composition of the 'Cabernet Franc' grape berries was observed. A reduction of 26% in the vegetative canopy through a moderate shoot topping increased the total polyphenol index and the anthocyanin content. Shoot topping is a practice that must be carried out with caution, since severe shoot topping, i.e., a reduction greater than 26% of the leaf area, may negatively impact grape quality by reducing the content of soluble solids and decreasing the total polyphenol index and the content of anthocyanins of 'Cabernet Franc' grape berries.

scholarly journals Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1777
Author(s):  
Shaghayegh Haghani ◽  
Milad Hadidi ◽  
Shiva Pouramin ◽  
Fateme Adinepour ◽  
Zahra Hasiri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Frozen Storage ◽  
Ice Cream ◽  
Potential Effect ◽  
Freezing Process ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Cornelian Cherry ◽  
Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

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