scholarly journals Alternatives to increase the red color of the peel in ‘Daiane’ and ‘Venice’ apples

2019 ◽  
Vol 41 (2) ◽  
Author(s):  
Cristhian Leonardo Fenili ◽  
José Luiz Petri ◽  
Cristiano André Steffens ◽  
Mariuccia Schlichting de Martin ◽  
Cassandro Vidal Talamini do Amarante ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Anthocyanin Content ◽  
Background Color ◽  
Color Intensity ◽  
Foliar Fertilizer ◽  
Red Color ◽  
Ethephon Treatment ◽  
Apple Peels ◽  
Red Coloration

Abstract This study aimed evaluate the effect of biostimulants, foliar fertilizers and ethephon on the red color in the peel of ‘Daiane’ and ‘Venice’ apples. The experiments were conducted in Caçador/SC, during 2015/2016 and 2016/2017 seasons. In 2015/2016, the treatments were: Control; Biostimulant I; Foliar fertilizer I + Foliar fertilizer II; Biostimulant II and KCl. In 2016/2017, was included the Ethephon treatment. In 2016/2017, Biostimulant I, Foliar fertilizer I + Foliar fertilizer II and Biostimulant II increased the percentage of ‘Daiane’ and ‘Venice’ apples with greater red peel cover, without affecting the quality and maturity of the fruits. In both cultivars, ethephon was treatment that promoted a higher percentage of apples in the category above 80% of red color. Ethephon increased red color intensity of ‘Daiane’ and ‘Venice’ apples, anthocyanin content, starch index, ethylene production and yellowing of background color of the fruits. The red coloration of ‘Venice’ apple peels is enhanced with ethephon, Biostimulant I and Foliar fertilizer I + Foliar fertilizer II and Daiane apples with ethephon, Foliar fertilizer I + Foliar fertilizer II and Biostimulant II.

scholarly journals 573 Enhancing Red Color Development Without Over-ripening Apples by AVG (Aminoethoxyvinylglycine) Followed by Ethephon Treatment

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 495A-495
Author(s):  
Zhenyong Wang ◽  
David R. Dilley
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Biosynthetic Pathway ◽  
Color Development ◽  
Life Evaluation ◽  
Red Color ◽  
Endogenous Ethylene ◽  
Ethephon Treatment ◽  
And Control

AVG applied alone to `Gala' and `Jonagold' apples delayed maturity and the onset of the ethylene climacteric and delayed red color development. AVG followed by ethephon delayed maturity and the onset of the ethylene climacteric, but promoted red color development of both cultivars. Ethephon applied alone advanced maturity, ethylene production, ripening, and red color development compared to AVG alone. In other studies, the ripening-related effects of these treatments were reflected in the storability of fruit in CA storage. AVG - and AVG + ethephon-treated fruit were still at preclimacteric ethylene levels after 6 months in CA storage, with excellent retention of flesh firmness and shelf-life, while ethephon and control fruits had significantly higher ethylene levels and softened more during storage and shelf-life evaluation. Collectively, our results indicate that an ethephon application following AVG treatment may be useful to overcome the delay of red color development of apples treated with AVG only and that this can be achieved without overly stimulating fruit ripening. Thus, a once-over harvest of `Gala' and `Jonagold' apples may be achieved with a significant reduction in harvest costs. We attribute the promotion of red color development of apples receiving AVG treatment with a follow-up application of ethephon to the action of ethylene temporally-released from ethephon stimulating the development of the anthocyanin biosynthetic pathway, while AVG inhibits the development of the endogenous ethylene climacteric. Inhibiting endogenous ethylene production delays fruit from producing their own ethylene. We attribute maturation uniformity to the action of AVG allowing the less mature fruits to gain maturity while slowing maturity development of the more mature fruits. Improved storability of AVG + ethephon-treated fruit is attributed to the same ethylene-related phenomena.

Ripening Stages of Cranberry Fruit Have a Dramatic Influence on Its Postharvest Shelflife: Physiological and Morphological Explanation

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 538e-538 ◽  
Author(s):  
Mustafa Özgen ◽  
Jonathan D. Smith ◽  
Beth Ann A. Workmaster ◽  
Jiwan P. Palta
Keyword(s):  
Ethylene Production ◽  
Cell Layer ◽  
Incident Light ◽  
Red Light ◽  
Anthocyanin Content ◽  
Ripening Stages ◽  
Red Color ◽  
Cell Layers ◽  
Cuticle Thickness

Cranberries ripen in late fall. The fruit develops color in the outer two cell layers in response to low temperatures and incident light. Berries at the top of the canopy generally develop full red color, whereas fruits lower in the canopy (especially under dense canopies) can remain white even at harvest time. This is especially true for Wisconsin-grown cranberries. Wet-harvested cranberries are stored for 1 to 2 months and sold at Thanksgiving and Christmas time. We investigated if the storage quality of fruit is dependent on ripening state. Wet-harvested fruits were sorted into four different ripening stages and rated for quality after 4 and 7 weeks of storage. In addition, fruit CO2 and ethylene production, as well as anthocyanin content, were measured after 4 weeks of storage. The amount of rotten fruit among red, light red, blush, and white were 12%, 14%, 23%, 38% respectively. Thus, white fruits had three times greater incidence of rot than the red fruits. Although the ethylene production by various categories of fruit was nearly same, white fruits had 70% higher respiration than red fruits. We also found that as the fruit developed color cuticle thickness increased. For example, cuticle thickness averaged 1.6 μm for white fruit and 2.3 μm for red fruit. In addition, the calyx end opening of red fruit was impregnated with more wax than white fruit. Furthermore, a compact cell layer accumulated anthocyanin under the calyx opening in red fruit only. Our studies suggest that white berries have poor shelf-life as compare to red fruit because: i) white fruits have higher respiration rates, ii) thicker cuticle and wax accumulation (especially at the calyx end) on red fruits retard the entry of microorganisms into the fruits during wet harvest.

scholarly journals Fruit quality preservation of 'Laetitia' plums under controlled atmosphere storage

2014 ◽  
Vol 86 (1) ◽  
pp. 485-494 ◽  
Author(s):  
CRISTIANO ANDRÉ STEFFENS ◽  
CASSANDRO V.T. DO AMARANTE ◽  
ERLANI O. ALVES ◽  
AURI BRACKMANN
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Controlled Atmosphere Storage ◽  
Red Color ◽  
High Incidence ◽  
Atmosphere Storage

The objective of this study was to evaluate the effect of controlled atmosphere (CA) on quality preservation of ‘Laetitia’ plums, mainly on internal breakdown, in order to determine the best CA storage conditions. Two experiments were carried out one in 2010, and another in 2011. In 2010, besides cold storage (CS; 21.0 kPa O2 + 0.03 kPa CO2), the fruits were stored under the following CA conditions (kPa O2+kPa CO2): 1+3, 1+5, 2+5, 2+10, and 11+10. In 2011, the fruits were stored under CS and CA of 1+0, 1+1, 2+1, and 2+2. The fruit stored under different CA conditions had lower respiration and ethylene production, better preservation of flesh firmness, texture and titratable acidity, lower skin red color, and lower incidence of skin cracking than the fruit in CS. In 2010, the fruit under CA with 2+5, 1+5, and 1+3 had a pronounced delay in ripening, although it exhibited a high incidence of internal breakdown. In 2011, the CA conditions with 2+1 and 2+2 provided the best delay in ripening and a reduced incidence of internal breakdown. The best CA condition for cold storage (at 0.5°C) of ‘Laetitia’ plums is 2 kPa O2 + 2 kPa CO2.

scholarly journals Foliar Application of Phosphorus Improves Apple Fruit Color During Ripening

2015 ◽  
Vol 63 (4) ◽  
pp. 1195-1200 ◽  
Author(s):  
Franci Štampar ◽  
Jan Bizjak ◽  
Robert Veberič ◽  
Jerneja Jakopič
Keyword(s):  
Skin Color ◽  
Total Phenolics ◽  
Foliar Application ◽  
Apple Fruit ◽  
Fruit Color ◽  
Anthocyanin Content ◽  
Red Color ◽  
Total Anthocyanins ◽  
Quercetin Glycosides ◽  
Apple Production

The red color of skin is a much desired property in apple production. For better red fruit coloration the applications of foliar fertilizers on the basis of calcium and phosphorus are used. In the present study ‘Braeburn’ apple trees were sprayed twice with Phostrade Ca (phosphorus), 5 and 3 weeks before harvest. In 7-days intervals fruit color, the content of flavonoids and enzyme activity involved in the synthesis of anthocyanins have been monitored. Foliar application of Phostrade Ca caused a more intense red skin color of apples and higher anthocyanin content. Their level increased during ripening, in treated apples the content of total anthocyanins was 20-fold higher at harvest while in control apples only 9-fold higher compared to the initial values. Cyanidin 3-galactoside was the most abundant anthocyanin (80 to 86% of total anthocyanins), followed by cyanidin 3-arabinoside, cyanidin 3-glucoside, cyanidin 3-xyloside and cyanidin 7-arabinoside. Prostrade Ca increased the levels of all quercetin glycosides, with the exception of quercetin 3-rhamnoside. No significant influence of Phostrade Ca on the content of hydroxycinnamic acids, dihydrochalcones, flavanols and total phenolics has been monitored. The activity of FHT and DFR increased during ripening but Phostrade Ca influenced only higher activity of DFR.

scholarly journals Expression Patterns of ACS and ACO Gene Families and Ethylene Production in Rachis and Berry of Grapes

HortScience ◽  
2017 ◽  
Vol 52 (3) ◽  
pp. 413-422 ◽  
Author(s):  
Xia Ye ◽  
Xianbo Zheng ◽  
Dehua Zhai ◽  
Wen Song ◽  
Bin Tan ◽  
...  
Keyword(s):  
Ethylene Production ◽  
Expression Patterns ◽  
Acc Oxidase ◽  
Gene Families ◽  
Stress Factors ◽  
Transcriptional Level ◽  
Berry Development ◽  
Thompson Seedless ◽  
Expression Levels ◽  
Ethephon Treatment

Ethylene is important during the berry development and in the last stages of rachis development or rachis senescence. Since grapes develop in a cluster that comprises both the fruit berry and the nonfruit rachis, we measured the release of ethylene from both tissues. Detached berries from Vitis vinifera ‘Ruby Seedless’ and ‘Thompson Seedless’ showed that ethylene release peaks at the beginning of berry development and at veraison. Ethylene production in the rachis was higher than that in the berry and had an obvious peak before harvest in ‘Thompson Seedless’. In both cultivars, ethephon treatment induced ethylene production in the rachis but not in the berry. Expression of 1-aminocyclopropane-1-carboxylate (ACC) synthase (ACS) and ACC oxidase (ACO) genes showed diverse temporal and spatial patterns in ‘Thompson Seedless’ and ‘Ruby Seedless’. For most gene family members, the low ACS expression levels were observed in berry and rachis. Expression levels of most of the ACS and ACO genes did not correlate with ethylene released in the same organ. The transcriptional level of VvACS1 did correlate with ethylene evolution in rachis of ‘Thompson Seedless’ during berry development and storage, which suggested that VvACS1 may have important roles in rachis senescence. In berries of ‘Thompson Seedless’ and ‘Ruby Seedless’, the transcriptional levels of VvACO1, VvACS2, and VvACS6 coincided with ethylene production, indicating possible roles in berry development. Expression of VvACS2–VvACO9 and VvACO1–VvACO3 was not consistent with ethylene production during storage or in response to ethephon treatment, which suggests that the expression of ACS and ACO was affected by other stress factors after harvest.

scholarly journals Color Intensity of the Red-Fleshed Berry Phenotype of Vitis vinifera Teinturier Grapes Varies Due to a 408 bp Duplication in the Promoter of VvmybA1

Genes ◽  
2020 ◽  
Vol 11 (8) ◽  
pp. 891
Author(s):  
Franco Röckel ◽  
Carina Moock ◽  
Ulrike Braun ◽  
Florian Schwander ◽  
Peter Cousins ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Hplc Analysis ◽  
Economic Importance ◽  
Anthocyanin Content ◽  
Red Wines ◽  
Quantitative Real Time Pcr ◽  
Color Intensity ◽  
Repeat Number ◽  
Long Time ◽  
Periclinal Chimeras

Grapevine (Vitis vinifera) teinturier cultivars are characterized by their typical reddish leaves and red-fleshed berries due to ectopic anthocyanin formation. Wines of these varieties have economic importance as they can be used for blending to enhance the color of red wines. The unique and heritable mutation has been known for a long time but the underlying genetic mechanism still is not yet understood. Here we describe the association of the red-fleshed berry phenotype with a 408 bp repetitive DNA element in the promoter of the VvmybA1 gene (grapevine color enhancer, GCE). Three different clones of ‘Teinturier’ were discovered with two, three and five allelic GCE repeats (MybA1t2, MybA1t3 and MybA1t5). All three clones are periclinal chimeras; these clones share the same L1 layer, but have distinct L2 layers with different quantities of GCE repeats. Quantitative real time PCR and HPLC analysis of leaf and berry samples showed that the GCE repeat number strongly correlates with an increase of the expression of VvmybA1 itself and the VvUFGT gene regulated by it and the anthocyanin content. A model is proposed based on autoregulation of VvmybA1t to explain the red phenotype which is similar to that of red-fleshed apples. This study presents results about the generation and modes of action of three MybA1t alleles responsible for the red-fleshed berry phenotype of teinturier grapevines.

scholarly journals Applications of immunocolloids in light microscopy. IV. Use of photochemical silver staining in a simple and efficient double-staining technique.

1985 ◽  
Vol 33 (12) ◽  
pp. 1247-1251 ◽  
Author(s):  
C Manigley ◽  
J Roth
Keyword(s):  
Light Microscopy ◽  
Silver Staining ◽  
Colloidal Gold ◽  
Protein A ◽  
Staining Technique ◽  
Gold Complex ◽  
Double Staining ◽  
Red Color ◽  
Gold Immunolocalization ◽  
Red Coloration

We report the development of a new light-microscopic double-staining technique using colloidal gold as sole marker. The contrasting color to the red of colloidal gold is achieved by the application of photochemical silver reaction. The silver reaction, which is principally performed at the end of the first staining sequence, converts the red color of a gold-labeled reagent into black. This contrasts clearly with the red coloration that results from the second incubation sequence without silver reaction. For antigen double staining, the same protein A-gold complex can be used to provide the black and the red color, thus rendering the technique very economical. Alternatively, combination of protein A-gold immunolocalization and lectin-gold staining is possible, as is combined lectin-gold staining.

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 21-27 ◽  
Author(s):  
B. Puertas ◽  
R.F. Guerrero ◽  
M.S. Jurado ◽  
M.J. Jimenez ◽  
E. Cantos-Villar
Keyword(s):  
Relative Abundance ◽  
Red Wine ◽  
Sensory Attributes ◽  
Anthocyanin Content ◽  
Color Intensity ◽  
Warm Climate ◽  
Dry Ice ◽  
High Valuation ◽  
Color Enhancement ◽  
Wine Color

The effects of five novel winemaking technologies on color were evaluated. Cold soak maceration (CSM), dry ice maceration (DIM), prefermentative juice runoff (PJR), delestage (D), and extended maceration (EM) were the process assayed on grapes from Tempranillo variety cultivated in a warm climate zone. Enological and color parameters were determined at stemmed-crushed, pressed, bottled and after 4 months aged in bottle. Significant differences were found in color intensity, percentage of red and blue, and hue at each step of the process and for every technique when compared to the control wine. However, differences tended to decrease with aging. Eleven anthocyanins (glucosides and acylated) were identified, and five quantified by HPLC. Also the anthocyanin distribution in free anthocyanin (% FA), copigmented anthocyanin (% CA) and polimerizated anthocyanin (% PA) were studied. Differences were found for total anhocyanin content, not in their relative abundance. Winemaking processes affected wine's main sensory attributes. DIM achieved a remarkably high valuation for aspect at bottle time, while EM obtained very positive remarks with regards to aroma and persistence at aging DIM and PJR seemed to be the most promising techniques, but after 4-months aging in bottle only EM wine showed a high anthocyanin content.

scholarly journals Effect of Spirulina platensis Supplementation by Different Concentration in Diet on Red Color Intensity of Kohaku Koi (Cyprinus carpio L.)

2007 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
N.B.P Utomo ◽  
O. Carman ◽  
F. Fitriyati
Keyword(s):  
Cyprinus Carpio ◽  
Spirulina Platensis ◽  
Market Price ◽  
High Price ◽  
Color Intensity ◽  
Red Color ◽  
And Control ◽  
Patch Length

<p>Kohaku koi (<em>Cyprinus carpio</em>) is one of the fancy koi that has a high price.  Red color intensity of kohaku determines its market price.  This study was performed to verify the effect of <em>Spirulina platensis</em> supplementation in diet  with different dosages (1, 3 and 5%) on red color intensity of kohaku koi.  The result of study show that inclusion of <em>Spirulina platensis</em> in the diet increased intensity of koi color.  Feeding with  1% of <em>Spirulina platensis</em> enriched paste diet for 5 weeks resulted in  a brighter red color compared to other treatments and control.   Alteration of red color intensity has not been followed by its patch length.  No effect of <em>Spirulina</em> supplementation on koi growth by weight and length were observed.</p> <p>Keywords: <em>Spirulina platensis</em>, color, kohaku, koi, <em>Cyprinus carpio</em></p> <p> </p> <p>ABSTRAK</p> <p>Ikan koi kohaku (<em>Cyprinus carpio</em> L) merupakan salah satu jenis ikan koi yang memiliki harga tinggi.  Kecerahan warna merah ikan koi kohaku menentukan harga jualnya.  Penelitian ini untuk mengetahui pengaruh penambahan <em>Spirulina platensis</em> in the diet dengan dosis berbeda (1, 3 dan 5%) terhadap kualitas warna merah koi kohaku.  Hasil penelitian ini menunjukkan bahwa penambahan <em>Spirulina platensis</em> melalui pakan dapat meningkatkan kualitas warna pada ikan koi. Pemberian pakan berupa pasta yang diperkaya dengan <em>Spirulina platensis</em> sebanyak 1% selama 5 minggu menghasilkan warna merah lebih cerah dibandingkan perlakuan lainnya dan kontrol. Perubahan warna yang terjadi tidak diikuti oleh perubahan panjang bercak warnanya. Penambahan <em>Spirulina</em> pada pakan tidak berpengaruh pada pertumbuhan berat dan panjang ikan koi.</p> <p>Kata kunci: <em>Spirulina platensis</em>, warna, kohaku, koi, <em>Cyprinus carpio</em></p>

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