Study on some of the physiological and biochemical indexes under the age of development of banana fruit (Musa paradisiaca L.) grown in Thanh Tri, Hanoi

2021 ◽  
Vol 66 (1) ◽  
pp. 87-95
Author(s):  
Trong Le Van ◽  
Khanh Nguyen Nhu
Keyword(s):  
Fruit Ripening ◽  
Starch Content ◽  
Sugar Content ◽  
Maximum Size ◽  
Research Process ◽  
Scientific Basis ◽  
Carotenoid Content ◽  
Banana Fruit ◽  
Fruit Formation ◽  
Physiological And Biochemical

Research to determine the ripening time of the fruit is the scientific basis for better harvesting and preservation. Physiological and biochemical methods were used to analyze the changes of some indicators according to the growth and development of banana fruit grown in Thanh Liet commune, Thanh Tri district, Hanoi from the time of its formation until the fruit ripening. The results showed that the banana reached the maximum size at 16 weeks old, at this time the peel was yellow due to the decrease in chlorophyll and increased carotenoid content. The content of vitamin C and total organic acid content reached their maximum when the fruit at 12 weeks old, then decreased gradually. Starch content increased to 14 weeks old, then decreased. Reduced sugar content increased gradually to 16 weeks old and then decreased. Protein content decreased gradually from fruit formation until fruit ripening, lipid content increased gradually to 15 weeks old, then decreased. Through the research process, we have determined that the physiological ripe time of banana fruit was 16 weeks old, this is the time when the fruit stops growing and accumulates many nutrients.

CHANGES IN PHYSIOLOGICAL AND BIOCHEMICAL INDICATORS DURING THE GROWTH AND DEVELOPMENT OF BANANA FRUIT (Musa paradisiaca L.) GROWN IN VINH PHUC PROVINCE

2020 ◽  
Vol 65 (10) ◽  
pp. 114-123
Author(s):  
Trong Le Van ◽  
Khanh Nguyen Nhu
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Maximum Size ◽  
Research Process ◽  
Banana Peel ◽  
Banana Fruit ◽  
And Storage ◽  
Fruit Formation ◽  
Organic Acid Content ◽  
Physiological And Biochemical

The banana fruit reached its maximum size in terms of length and diameter at 18 weeks of age. The content of chlorophyll a in banana peel reached the highest value at 14 weeks old, chlorophyll b content reached the highest value at 12 weeks old and decreased rapidly. The content of carotenoid was low from fruit formation and then increased rapidly until the fruit is fully ripening. The vitamin C content and total organic acid content reached a maximum at 16 weeks old and then decreased until the fruit is fully ripened, the reducing sugar content increased continuously and reached a maximum at 18 weeks old and then decreased slightly. The starch content and pectin content reached a maximum when the fruit was 14 weeks old and then gradually decreased. The tannin content decreased from fruit formation until fruit ripening. Through the research process, we found that banana achieves the best quality to harvest when fruits are 18 weeks old. The results of this study provide important data for the harvesting and storage of banana fruit.

scholarly journals Physiological changes during the growth and development of litchi fruit (Litchi chinensis Sonn.) grown in Vietnam

2021 ◽  
Vol 43 (2) ◽  
Author(s):  
Le Van Trong ◽  
Nguyen Nhu Khanh ◽  
Le Thi Huyen ◽  
Ha Thi Phuong ◽  
Vu Thi Thu Hien
Keyword(s):  
Fruit Ripening ◽  
Growth And Development ◽  
Nutritional Value ◽  
Starch Content ◽  
Sugar Content ◽  
Physiological Indicators ◽  
Maximum Value ◽  
Litchi Fruit ◽  
Fruit Formation ◽  
Organic Acid Content

Abstract Some of the changes in physiological indicators during the growth and development of litchi fruit grown in Vietnam were studied. The length and diameter of litchi fruits reached their maximum value at 10 weeks after anthesis. The content of chlorophyll in litchi peel reached its highest value at 6 weeks and decreased rapidly. The content of carotenoids was low in fruit formation and then increased rapidly until fruit ripening. The vitamin C content and reducing sugar content increased continuously and reached a maximum at 10 weeks and then decreased slightly. The starch content and lipid content reached a maximum when the fruit was 8 weeks, the total organic acid content reached a maximum when the fruit was 9 weeks and then gradually decreased. The protein content decreased from fruit formation until fruit ripening. Based on these results, we found that the litchi fruit should be harvested at 10 weeks after anthesis to ensure the nutritional value of the fruit during storage.

scholarly journals Optimization of a virus-induced gene silencing system and functional elucidation of MaBAM9b in postharvest banana fruits

2020 ◽  
Author(s):  
juhua liu ◽  
Meng Li ◽  
Jing Zhang ◽  
Hongxia Miao ◽  
Jingyi Wang ◽  
...  
Keyword(s):  
Gene Silencing ◽  
Fruit Quality ◽  
Gene Function ◽  
Fruit Ripening ◽  
Starch Content ◽  
Soluble Sugar ◽  
Starch Degradation ◽  
Banana Fruit ◽  
Virus Induced Gene Silencing ◽  
Starch Conversion

Abstract Background: Banana is a typical starch conversion fruit, and fruit ripening involves a process of fruit quality formation. To improve the nutritional value of banana, it is necessary to understand the genetic basis of the metabolic pathways that operate during fruit ripening processes. MaBAM9b is a key enzyme gene that might play an important role in starch degradation during the banana fruit ripening process. The identification of gene function by stable genetic transformation is time- and energy-consuming. Thus, developing an efficient and rapid method for functional identification is imperative. Virus-Induced Gene Silencing (VIGS) is a reverse-genetics method based on RNA-mediated antiviral plant defense that has been used to rapidly identify gene function in plants. Results: In this report, 0.5% iodine-potassium-iodide (I2-KI) staining for 150 s determined that a 1:3 ratio of TRV1: TRV2-MaBAM9b cultivated at an optical density of 600 nm (OD600) 0.8 at 30 mmHg for 30 sec and kept on Murashige & Skoog (MS) media for 5 d produced the best silencing results. Under these conditions, the total starch content was greatly increased, while the β-amylase activity, soluble sugar contents, and the expression of endogenous MaBAM9b were greatly decreased. Conclusions: The developed system is particularly useful for studying genes and networks for starch conversion in fruit, which alone would not produce a visual phenotype. This system will provide a platform for banana functional genomics and for banana fruit quality improvement.

scholarly journals Studies on the Physiological and Biochemical Composition of Different ber (Zizyphus mauritiana Lamk.) Cultivars at Rajshahi

1970 ◽  
Vol 44 (2) ◽  
pp. 229-232 ◽  
Author(s):  
M Ibrahim ◽  
MZ Shafique ◽  
MOH Helali ◽  
MM Rahman ◽  
SK Biswas ◽  
...  
Keyword(s):  
Biochemical Composition ◽  
Seed Weight ◽  
Starch Content ◽  
Sugar Content ◽  
Fruit Weight ◽  
The Other ◽  
Edible Portion ◽  
Zizyphus Mauritiana ◽  
Fruit Characters ◽  
Physiological And Biochemical

An investigation was carried out at the Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories. Binodpur Bazar, Rajshahi during the period November 2006 to March 2007 to evaluate the physiological and biochemical composition of five cultivars of ber (jujube). Among the fruit cultivars, Thai kul produced the largest fruits (51.85 g each) having the highest pulp (92.38%) and juice (60%) and also the lowest vitamin C content (21.13 mg/100g). The fruit weight of the other cultivars varied from 9.6 0 to 45.09g. The seed weight ranged from 6.38 to 15.00%. Sugar content varied from 6.25% to 9.72% and starch content ranged from 0.715% to 0.963%. The apple kul had the highest qualitative score through organoleptic test while Thai kul had the lowest. The highest edible portion (pulp content) was in Narikeli kul (93.61%) and that of lowest in Apple kul (85.38%) and Local kul (85.38%) respectively. Considering all, fruit characters and yield are potential. Keywords: Ber, Cultivar, Fruit characters, Quality, Yield. DOI: 10.3329/bjsir.v44i2.3678 Bangladesh J. Sci. Ind. Res. 44(2), 229-232, 2009

scholarly journals In this study, NaCl at varrious concentrations of 4 – 10 g/L was used to investigate the salt tolerance of in vitro shoot cuttings of Chrysanthemum indicum. Morphological, physiological and biochemical changes during the response of shoot cuttings in the

2019 ◽  
Vol 2 (4) ◽  
pp. 13-23
Author(s):  
Phuong Thi Bach Vu ◽  
Hong Thi Anh Pham ◽  
Phuong Ngo Diem Quach
Keyword(s):  
Salt Tolerance ◽  
Salinity Stress ◽  
Stress Condition ◽  
Starch Content ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Biochemical Changes ◽  
Chrysanthemum Indicum ◽  
Physiological And Biochemical

In this study, NaCl at varrious concentrations of 4 – 10 g/L was used to investigate the salt tolerance of in vitro shoot cuttings of Chrysanthemum indicum. Morphological, physiological and biochemical changes during the response of shoot cuttings in the salinity stress were analyzed. NaCl at 6 g/L reduced the development of shoot cuttings. Under salinity stress conditions, there have just a little reduction of the chloroplast in parenchymal cells near the midrib of leaf before they turn brown and die. Besides, carotenoid, starch content, and photosynthesis intensity were decreased. In contrast, respiration rate, proline and total soluble sugar content, and the activity of IAA and gibberellin were strongly increased. The application of IAA 0.25 mg/L, zeatin 0.1 mg/L and GA3 0.1 mg/L improved the shoot development in the salinity stress condition. Shoots in MS medium supplemented with BA 0.2 mg/L, NAA 2 mg/L and NaCl 6 g/L grow better in salinity stress condition.

scholarly journals The Involvement of the Banana F-Box Protein MaEBF1 in Regulating Chilling-Inhibited Starch Degradation through Interaction with a MaNAC67-Like Protein

Biomolecules ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 552 ◽  
Author(s):  
Song ◽  
Qin ◽  
Zheng ◽  
Ding ◽  
Chen ◽  
...  
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chilling Injury ◽  
Storage Conditions ◽  
Starch Degradation ◽  
Banana Fruit ◽  
Ethylene Signaling ◽  
Low Temperature Storage ◽  
Vegetables And Fruits

Low-temperature storage is a common strategy for preserving and transporting vegetables and fruits. However, many fruits are hypersensitive to chilling injury, including bananas. In the present study, storage conditions of 11 °C delayed the ripening of Fenjiao (Musa ABB Pisang Awak) banana, and the pulp could be softened after ethephon treatment. Storage conditions of 7 °C prevented fruit from fully softening, and fruit contained a significantly higher starch content and lower soluble sugar content. MaEBF1, a critical gene component in the ethylene signaling pathway, was repressed during ripening after fruit had been stored for 12 days at 7 °C. The expression of a series of starch degradation-related genes and a MaNAC67-like gene were also severely repressed. Both MaEBF1 and MaNAC67-like genes were ethylene-inducible and localized in the nucleus. MaNAC67-like protein was able to physically bind to the promoter of genes associated with starch degradation, including MaBAM6, MaSEX4, and MaMEX1. Yeast two-hybrid, GST-pull down, and BiFC assays showed that MaEBF1 interacted with the MaNAC67-like protein, and their interaction further activated the promoters of MaBAM6 and MaSEX4. The current study indicates that MaNAC67-like is a direct regulator of starch degradation and potential for involvement in regulating chilling-inhibited starch degradation by interacting with the ethylene signaling components in banana fruit. The present work paves the way for further functional analysis of MaEBF1 and MaNAC67-like in banana, which will be useful for understanding the regulation of banana starch metabolism and fruit ripening.

scholarly journals Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam

2021 ◽  
Vol 53 (2) ◽  
pp. 82-90
Author(s):  
Trong Van Van Le Van ◽  
N.N. Khanh ◽  
L.T. Huyen ◽  
V.T.T. Hien ◽  
L.T. Lam
Keyword(s):  
Growth And Development ◽  
Biochemical Parameters ◽  
Gradual Increase ◽  
Maximum Size ◽  
Reducing Sugar ◽  
Tannin Content ◽  
Guava Fruit ◽  
Pectin Content ◽  
Fruit Formation ◽  
Physiological And Biochemical

This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage. Highlights• Xa Li guava at 14 week after anthesis to reach its maximum size in terms of length and diameter. • The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening.• The vitamin C and reducing sugar contents peaked at week 14. A gradual increase was seen in the starch and total organic acid contents and peaks at 10 weeks, followed by a moderate downward trend. • The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward.

Morphological, Physiological and Biochemical Responses of Poplar Plants to Drought Stress

2018 ◽  
Vol 5 (03) ◽  
Author(s):  
ARADHNA KUMARI ◽  
IM KHAN ◽  
ANIL KUMAR SINGH ◽  
SANTOSH KUMAR SINGH
Keyword(s):  
Water Stress ◽  
Drought Stress ◽  
Biochemical Parameters ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Field Capacity ◽  
Drought Event ◽  
Total Biomass ◽  
Biochemical Responses ◽  
Physiological And Biochemical

Poplar clone Kranti was selected to assess the morphological, physiological and biochemical responses under drought at different levels of water stress, as it is a common clone used to be grown in Uttarakhand for making paper and plywood. The cuttings of Populus deltoides L. (clone Kranti) were exposed to four different watering regimes (100, 75, 50 and 25% of the field capacity) and changes in physiological and biochemical parameters related with drought tolerance were recorded. Alterations in physiological (i.e. decrease in relative water content) and biochemical parameters (i.e. increase in proline and soluble sugar content and build-up of malondialdehyde by-products) occurred in all the three levels of water stress, although drought represented the major determinant. Drought treatments (75%, 50% and 25% FC) decreased plant height, radial stem diameter, harvest index, total biomass content and RWC in all the three watering regimes compared to control (100% FC). Biochemical parameters like proline, soluble sugar and MDA content increased with severity and duration of stress, which helped plants to survive under severe stress. It was analyzed that for better wood yield poplar seedlings should avail either optimum amount of water (amount nearly equal to field capacity of soil) or maximum withdrawal up to 75% of field capacity up to seedling establishment period (60 days). Furthermore, this study manifested that acclimation to drought stress is related with the rapidity, severity, and duration of the drought event of the poplar species.

scholarly journals Physiological and Biochemical Responses of Ageratum conyzoides, Oryza sativa f. spontanea (Weedy Rice) and Cyperus iria to Parthenium hysterophorus Methanol Extract

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1205
Author(s):  
Mst. Motmainna ◽  
Abdul Shukor Juraimi ◽  
Md. Kamal Uddin ◽  
Norhayu Binti Asib ◽  
A. K. M. Mominul Islam ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Methanol Extract ◽  
Parthenium Hysterophorus ◽  
Carotenoid Content ◽  
Weedy Rice ◽  
Ageratum Conyzoides ◽  
Test Species ◽  
Biochemical Responses ◽  
Glasshouse Condition ◽  
Physiological And Biochemical

The current study was designed to investigate the effect of Parthenium hysterophorus L. methanol extract on Ageratum conyzoides L., Oryza sativa f. spontanea (weedy rice) and Cyperus iria L. in glasshouse condition. Here, Parthenium hysterophorus methanol extract at 20, 40, and 60 g L−1 concentrations was applied on the test species to examine their physiological and biochemical responses at 6, 24, 48 and 72 h after spraying (HAS). The phytotoxicity of P. hysterophorus was strong on A. conyzoides compared to weedy rice and Cyperus iria at different concentrations and exposure times. There was a reduction in photosynthesis rate, stomatal conductance, transpiration, chlorophyll content and carotenoid content when plants were treated with P. hysterophorus extract concentrations. Exposure to P. hysterophorus (60 g L−1) at 24 HAS increased malondialdehyde (MDA) and proline content by 152% and 130%, respectively, in A. conyzoides compared with control. The activities of antioxidant enzymes (superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD)) were also increased in the presence of P. hysterophorus extract. Present findings confirm that the methanol extract of P. hysterophorus can disrupt the physiological and biochemical mechanism of target weeds and could be used as an alternative to chemical herbicides.

Expression profiles of a MhCTR1 gene in relation to banana fruit ripening

2012 ◽  
Vol 56 ◽  
pp. 47-55 ◽  
Author(s):  
Huei-Lin Hu ◽  
Yi-Yin Do ◽  
Pung-Ling Huang
Keyword(s):  
Fruit Ripening ◽  
Expression Profiles ◽  
Banana Fruit
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