scholarly journals Physico-Chemical Qualities of Tomato Fruits as Influenced By Pranic Treatment - an Ancient Technique for Enhanced Crop Development

2017 ◽  
Vol 9 (46) ◽  
Author(s):  
Srikanth N. Jois ◽  
Kaunain Roohie ◽  
Lancy D’Souza ◽  
Florence Suma ◽  
C. S. Devaki ◽  
...  
2015 ◽  
Vol 181 ◽  
pp. 34-42 ◽  
Author(s):  
Georgios Tsilikochrisos ◽  
Georgios Tsaniklidis ◽  
Costas Delis ◽  
Nikolaos Nikoloudakis ◽  
Georgios Aivalakis

2016 ◽  
Vol 7 (6) ◽  
pp. 1272-1278
Author(s):  
Debashis Mandal ◽  
◽  
Lalhlimpuii Pautu ◽  
Tridip Kumar Hazarika ◽  
Bhagwati Prasad Nautiyal ◽  
...  

2017 ◽  
Vol 5 (1) ◽  
pp. 63-66
Author(s):  
Akangtula Jamir ◽  
◽  
Chhungpuii Khawlhring

An experiment was conducted to study the effect of different local treatments with and without CaCl2 on the quality and shelf life of tomato fruits. Mature green tomato fruits were evaluated, and data were taken on weight loss, shelf life, titratable acidity, TSS, reducing sugars, total sugars and vitamin C contents during storage at ambient temperature (20±5°C). The fruits were then evaluated for changes in quality parameters within the different stages of ripening. Results showed that dipping tomato fruits in 8% CaCl2 for ten minutes does not have beneficial effects on shelf life and quality retention of tomato fruits. Wrapping tomato fruits with polythene resulted in least weight loss, maximum contents of TSS, titratable acidity, total and reducing sugars as well as ascorbic acid and also maximum shelf life of tomato fruits among all other treatments, and thus can be used effectively for storing green mature tomato fruits for upto 25 days in ambient temperature.


Author(s):  
S. Balamurugan

A correlative study on physico-chemical changes during fruit ripening in Lycopersicon esculentum has been carried out. The tomato fruit was collected at its four successive stages viz. 1. Mature green, 2. Half ripened, 3. 3/4tth - ripened and 4. Fully ripened for its physico-chemical analysis. The obtained result showed that with advancement of fruit maturation the amount of pigments (total carotenoids, lycopene), total sugars, reducing sugars increase significantly. While that of physio chemical studies of weight of fruit, pulp, peel and volume of fruit decrease gradually. However TSS, titrable acidity, PH, ascorbic acid, tannins as moisture of tomato fruits could be considered as maturity indices to judge the ripening stages of tomato fruits for various value added products preparation.


Author(s):  
H. Gross ◽  
H. Moor

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.


2004 ◽  
Vol 71 ◽  
pp. 97-106 ◽  
Author(s):  
Mark Burkitt ◽  
Clare Jones ◽  
Andrew Lawrence ◽  
Peter Wardman

The release of cytochrome c from mitochondria during apoptosis results in the enhanced production of superoxide radicals, which are converted to H2O2 by Mn-superoxide dismutase. We have been concerned with the role of cytochrome c/H2O2 in the induction of oxidative stress during apoptosis. Our initial studies showed that cytochrome c is a potent catalyst of 2′,7′-dichlorofluorescin oxidation, thereby explaining the increased rate of production of the fluorophore 2′,7′-dichlorofluorescein in apoptotic cells. Although it has been speculated that the oxidizing species may be a ferryl-haem intermediate, no definitive evidence for the formation of such a species has been reported. Alternatively, it is possible that the hydroxyl radical may be generated, as seen in the reaction of certain iron chelates with H2O2. By examining the effects of radical scavengers on 2′,7′-dichlorofluorescin oxidation by cytochrome c/H2O2, together with complementary EPR studies, we have demonstrated that the hydroxyl radical is not generated. Our findings point, instead, to the formation of a peroxidase compound I species, with one oxidizing equivalent present as an oxo-ferryl haem intermediate and the other as the tyrosyl radical identified by Barr and colleagues [Barr, Gunther, Deterding, Tomer and Mason (1996) J. Biol. Chem. 271, 15498-15503]. Studies with spin traps indicated that the oxo-ferryl haem is the active oxidant. These findings provide a physico-chemical basis for the redox changes that occur during apoptosis. Excessive changes (possibly catalysed by cytochrome c) may have implications for the redox regulation of cell death, including the sensitivity of tumour cells to chemotherapeutic agents.


Author(s):  
Angela Abruzzo ◽  
Alessandra Crispini ◽  
Cecilia Prata ◽  
Rosanna Adduci ◽  
Fiore Pasquale Nicoletta ◽  
...  

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