scholarly journals Physiological and biochemical changes in ‘Fuyu’ persimmon buds during dormancy

2022 ◽  
Vol 52 (1) ◽  
Author(s):  
Gabriely Pinto Pereira ◽  
Felipe Francisco ◽  
Aline José Maia ◽  
Renato Vasconcelos Botelho ◽  
Luiz Antonio Biasi ◽  
...  
Keyword(s):  
Water Content ◽  
Reducing Sugars ◽  
Respiratory Activity ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Biochemical Changes ◽  
Guaiacol Peroxidase ◽  
Chilling Hours ◽  
Physiological And Biochemical ◽  
Low Activity

ABSTRACT: This study identified physiological and biochemical changes in ‘Fuyu’ persimmon buds during dormancy. Branches were collected between March and August 2015. Dormancy was evaluated by biological testing of isolated node cuttings at 25 °C and a photoperiod of 16 h. The variables analyzed were water content; reducing sugar content; respiratory activity; activity of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), guaiacol peroxidase (POD) and polyphenol oxidase (PPO) enzymes; hydrogen peroxide content (H2O2) and lipid peroxidation. At the end of March 2015, the plants were already dormant, and the leaves and fruits present indicated a paradormancy effect. Induction of endodormancy may have occurred in June 2015, when chilling hours (CH) below 7.2 °C and higher CH below 12 °C began to accumulate, which coincided with the period in which there was a decrease in water content and respiratory activity, an increase in reducing sugars, a decrease in SOD, CAT, APX and PPO and an increase in H2O2. After an accumulation of 553 CH below 12 °C, the budburst capacity increased, and the buds presented increased water content, decreased reducing sugars content, increased respiratory activity, low activity in SOD, CAT, APX and POD and high levels of H2O2.

scholarly journals Pengaruh Lokasi Geografis dan Vegetasi terhadap Sifat Fisikokimia Madu dari Ciwidey dan Bogor

2020 ◽  
Vol 1 (2) ◽  
pp. 71
Author(s):  
Emanuela Rae Alodia ◽  
Anas Bunyamin ◽  
Efri Mardawati
Keyword(s):  
Physicochemical Properties ◽  
Water Content ◽  
Sugar Content ◽  
Geographical Location ◽  
B Value ◽  
Reducing Sugar ◽  
National Standard ◽  
Color Analysis ◽  
A Value ◽  
C Value

<p><em>Physicochemical properties are one of the parameters of honey quality that impacts the sales of honey as well as the economy condition of the society in Ciwidey and Bogor. The physicochemical properties of honey are significantly influenced by the origin of the honey, including its geographical location and vegetation. This study aims to determine the physicochemical properties between multiflora honey from Ciwidey and Bogor with different source of nectar where Ciwidey honey is dominated by calliandra nectar while Bogor honey is dominated by kapok nectar. Data were analyzed with descriptive and quantitative method using independent t test for data with normal distribution (water content and reducing sugar content). Data that were not normally distributed (color analysis and acidity value) were tested non-parametrically with the Mann Whitney-U. The results showed that Bogor honey has the better physicochemical properties and meets Indonesian National Standard (Standar Nasional Indonesia, SNI) 8664:2018, with a water content of 15.15% w/w, L* values of 35.26, a* value of 28.66, b* value of 59.46, c* value of 66.01, h* value of 64.27°, reducing sugar content of 78.78% and acidity value of 35.56 mL NaOH kg-1. Phytochemical screening showed positive results on alkaloid, flavonoid, phenol and tannin, and the results of GC-MS analysis showed three significant compounds which are hydroxymethylfurfural of 48.26%, levoglucosan of 13.58% and ammonium carbamate of 9.18%.</em></p>

scholarly journals Screening of potato genotypes based on glucose and Asparagines content to minimize Acrylamide formation in potato chips and French fries

2016 ◽  
Vol 3 (2) ◽  
pp. 295-304
Author(s):  
Fatema Zahan ◽  
Md Masudul Karim ◽  
Tahmina Akter ◽  
Md Alamgir Hossain
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Potato Chips ◽  
French Fries ◽  
Potato Tubers ◽  
Botany Department ◽  
Factors Affecting ◽  
Acrylamide Formation ◽  
Significant Difference

Seven potato genotypes that are available in Bangladesh, were grown at the field laboratory under the Crop Botany Department, Bangladesh Agricultural University in 2014. Reducing sugars and free asparagine were determined at freshly harvested potato tubers and those after storing at 80C for 8 months. There was no significant variation of asparagine content in all genotypes of freshly harvested tubers. But a significant difference was found in reducing sugar content. The lowest was in the samples of the genotypes Cardinal and Rumanapakri, and the highest in Hagrai. The variety Diamant appeared to contain the lowest amount of reducing sugars after 8 months storage. The results showed that freshly harvested Cardinal, Rumanapakri and Diamant after storage produced less amount of acrylamide after frying as potato chips or French fries. It may be concluded that screening potato genotypes primarily on their reducing sugar contents could be useful tool to minimize acrylamide formation in potato chips and French fries. Further investigation is needed to find out the factors affecting reducing sugar and asparagine content in potato tubers.Res. Agric., Livest. Fish.3(2): 295-304, August 2016

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

scholarly journals Characterization and classification of Romanian acacia honey based on its physicochemical parameters and chemometrics

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Mihaela Emanuela Crăciun ◽  
Oana Cristina Pârvulescu ◽  
Andreea Cristina Donise ◽  
Tănase Dobre ◽  
Dumitru Radu Stanciu
Keyword(s):  
Physicochemical Parameters ◽  
Stable Carbon Isotopes ◽  
Reducing Sugars ◽  
Activity Ratio ◽  
Sugar Content ◽  
Principal Component ◽  
Reducing Sugar ◽  
Linear Discriminant ◽  
Acacia Honey

AbstractThree groups of Romanian acacia honey, i.e., pure, directly adulterated (by mixing the pure honey with three sugar syrups), and indirectly adulterated (by feeding the bees with the same syrups), were characterized and discriminated based on their physicochemical parameters. Moisture, ash, 5-hydroxymethylfurfural (HMF), reducing sugars (fructose and glucose), and sucrose contents, free acidity, diastase activity, ratio between stable carbon isotopes of honey and its proteins (δ13CH and δ13CP) were evaluated. Adulteration led to a significant increase in sucrose content, HMF level, and Δδ13C = δ13CH‒δ13CP as well a decrease in reducing sugar content and diastase activity. Principal component analysis (PCA) and linear discriminant analysis (LDA) were applied to experimental data in order to distinguish between pure and adulterated honey. The most relevant discriminative parameters were diastase activity, HMF, sucrose, and reducing sugar contents. Posterior classification probabilities and classification functions obtained by LDA revealed that 100% of honey samples were correctly assigned to their original group.

scholarly journals Biochemical changes in cuttings of Robinia pseudoacacia after treatment with naphthenate

2007 ◽  
Vol 72 (10) ◽  
pp. 953-959 ◽  
Author(s):  
Slavko Kevresan ◽  
Branislav Kovacevic ◽  
Vera Cirin-Novta ◽  
Ksenija Kuhajda ◽  
Julijan Kandrac ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Black Locust ◽  
Robinia Pseudoacacia ◽  
Inhibitory Effect ◽  
Naphthenic Acids ◽  
Biochemical Changes ◽  
Naphthaleneacetic Acid ◽  
Gas Oil ◽  
Iaa Oxidase ◽  
Low Activity

Naphthenic acids were isolated from gas oil fractions (distillation interval 168-290?C) of Vojvodina crude oil "Velebit", characterized and their biological activity evaluated by the biochemical changes in cuttings of Robinia pseudoacacia after treatment with naphthenate. The activities of IAA peroxidase, total peroxidases and amylase, as well as the contents of reducing sugars and total proteins, were determined in the basal parts of soft wood cuttings of black locust after treatment with sodium naphthenate or the sodium salt of 1-naphthaleneacetic acid (NAA), concentration 10-7 mol dm-3 for 3 or 6 h. High activities of IAA oxidase and amylase, together with a low activity of peroxidase (which is known as being stimulatory for the initiation and activation of primordia) were obtained after the three-hour treatment with sodium naphthenate. Six-hour treatment had an inhibitory effect on the examined biochemical markers. The effects of three- and six-hour treatments with NAA were between those of the corresponding treatment with naphthenic acids. .

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Sugars in Staple Type Sweet Potatoes as Affected by Cooking and Storage

1969 ◽  
pp. 121-126
Author(s):  
Franklin W. Martin
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Sweet Potatoes ◽  
Microwave Baking ◽  
Before And After ◽  
And Storage ◽  
Starchy Foods

Staple type sweet potatoes with little or no sweetness after cooking, and that appear to be suitable as everyday starchy foods, have been developed. The reducing and non-reducing sugar contents of these cultivars before and after microwave baking, and before and after storage, were compared with those of conventional sweet cultivars. The non-reducing sugar content is reduced slightly by baking in most cultivars. The reducing sugar content greatly increases with baking except in a few staple types. A series of varieties can be distinguished with respect to sugar changes. Storage at ambient temperature for 1 to 2 months results in slight increases in non-reducing sugar contents and little change in reducing sugars. Sugar contents before or after baking or storage are not related to dry matter, starch or protein contents. However, staple and sub staple cultivars are characterized by a drier mouthfeel.

Effect of salinity on the morphological, physiological and biochemical properties of lettuce (Lactuca sativa L.) in Bangladesh

2019 ◽  
Vol 4 (1) ◽  
pp. 361-373 ◽  
Author(s):  
Sium Ahmed ◽  
Shawon Ahmed ◽  
Swapan Kumar Roy ◽  
Sun Hee Woo ◽  
Kailas Dashrath Sonawane ◽  
...  
Keyword(s):  
Salt Stress ◽  
Water Content ◽  
Lactuca Sativa ◽  
Salt Concentration ◽  
Biochemical Properties ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Plant Weight ◽  
Physiological Properties ◽  
Physiological And Biochemical

AbstractThis study aimed to explore the changes in morphological, physiological and biochemical characteristics of lettuce (Lactuca sativa L.) in response to salt stress when grown using hydroponic techniques. The seedlings were subjected to five different concentrations (0 mM, 50 mM, 100 mM, 150 mM, and 200 mM) of NaCl for three weeks. During the salt stress, morphological properties (shoot length, root length, total plant weight, leaf number) were measured in every week. After 21 days of salt stress, physiological properties (water content and relative water content) and biochemical properties (proline, protein, phenol, reducing and non-reducing sugar content) were measured. Morphological and physiological properties were found decreased gradually with increasing salt concentrations. Biochemical properties such as proline and protein content increased remarkably, and total phenol content decreased gradually with increasing salt concentrations. Reducing sugar accumulation was higher in all treatments except 50 mM in comparison to control. Non-reducing sugar accumulation was decreased in 100 mM and 200 mM treatment, similar in 150 mM treatment, and increased in 50 mM treatment when compared to control. These findings render lettuce a salt-sensitive plant at higher salt concentration. However, changes in characteristics were realistic up to 50 mM salt concentration.

IRRIGATION, FERTILIZER, HARVEST DATES AND STORAGE EFFECTS ON THE REDUCING SUGAR AND FRUCTOSE CONCENTRATIONS OF JERUSALEM ARTICHOKE TUBERS

1977 ◽  
Vol 57 (2) ◽  
pp. 591-596 ◽  
Author(s):  
D. G. DORRELL ◽  
B. B. CHUBEY
Keyword(s):  
Management Practices ◽  
Reducing Sugars ◽  
Tuber Yield ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Jerusalem Artichoke ◽  
Reducing Sugar ◽  
Sugar Concentration ◽  
Variable Effect ◽  
Reducing Sugar Concentration

Several management practices were imposed on four Jerusalem artichoke (Helianthus tuberosus L.) accessions to determine changes in tuber yield, sugar content and the percentage of fructose and glucose in the hydrolyzed soluble sugar extracts. The fructose concentration in the reducing sugars declined from 82.3 to 74.2% from 6 September to 24 October. Storage of tubers at 2 C for up to 11 wk reduced the mean level of fructose from 78.2 to 68.0% and had a variable effect on reducing sugar concentration. Supplemental irrigation lowered the reducing sugar concentration significantly, while fertilization had no affect on any quality parameters. The Morden accession, M6, produced the best combination of high tuber yield (37.4 t/ha), reducing sugar concentration (16.3%) and fructose concentration in the reducing sugars (77.4%). Although a long period of growth was desirable to produce maximum yields of both tubers and total sugar, it was accompanied by a reduction in the ratio of fructose to glucose. This crop does not appear to require a high level of management to produce a good quality carbohydrate product.

THE EFFECT OF FALL AND SPRING HARVESTING ON THE SUGAR CONTENT OF JERUSALEM ARTICHOKE TUBERS

1983 ◽  
Vol 63 (4) ◽  
pp. 1111-1113 ◽  
Author(s):  
B. B. CHUBEY ◽  
D. G. DORRELL
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Reducing Sugar ◽  
Harvest Date ◽  
Helianthus Tuberosus ◽  
Harvest Dates

The Columbia cultivar of Jerusalem artichoke (Helianthus tuberosus L.), a potential fructose-producing crop, was grown at Morden, Manitoba and harvested in the fall from mid-August to mid-October, and in the spring from mid-April to mid-May. The total reducing sugar content increased as the tubers enlarged in the fall and decreased in the spring with the initiation and elongation of tuber sprouts. The fructose content, however, decreased with sequential fall harvest dates whereas it remained relatively stable during spring harvesting but at a lower concentration than in the fall-harvested tubers.Key words: Reducing sugars, fructose, harvest date

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