scholarly journals Altered Light Interception Reduces Grape Berry Weight and Modulates Organic Acid Biosynthesis During Development

HortScience ◽  
2008 ◽  
Vol 43 (3) ◽  
pp. 957-961 ◽  
Author(s):  
Seth DeBolt ◽  
Renata Ristic ◽  
Patrick G. Iland ◽  
Christopher M. Ford
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Sugar Content ◽  
Cellular Level ◽  
Grape Berry ◽  
Grape Berries ◽  
Berry Weight ◽  
Berry Size ◽  
Organic Acid Content

The response of grape berries at a cellular level to environmental change was explored with particular emphasis on physiological changes such as weight, sugar content, and the biosynthesis of organic acids. Three levels of light were used: highly exposed, moderately exposed, and light-excluding boxes (1% ambient with no change in temperature effect). Berry weight was significantly lower in light-excluding boxes than in exposed bunch treatments. Organic acid content and berry development were followed throughout the growing season. Light exclusion resulted in a significant reduction of both tartaric acid and oxalic acid compared with highly exposed fruit, suggesting that in this experiment, light irradiance influenced accumulation of these metabolites. In contrast, malic acid was broken down postveraison at a dramatically slower rate in light exclusion treatments. The sink properties of grape berries appear to change according to the light received by the bunch. These data imply that cluster shading significantly reduced berry size and suggest the role of organic acids as osmotica.

Changes induced by aluminum stress in the organic acid content of maize seedlings: The crucial role of exogenous citrate in enhancing seedling growth

Biologia ◽  
2009 ◽  
Vol 64 (6) ◽  
Author(s):  
Radhouane Chaffai ◽  
Tinni Nouhou Seybou ◽  
Brahim Marzouk ◽  
Ezzedine Ferjani
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Al Toxicity ◽  
Maximal Effect ◽  
Maize Seedlings ◽  
Al Tolerance ◽  
Elevated Exposure ◽  
Organic Acid Content

AbstractWe have studied the effect of Al on growth and morphology of maize seedlings (Zea mays L.), the changes in organic acid content as well as the role of application of exogenous citrate in enhancing the Al tolerance. Al treatment induced inhibition of root growth, causing morphological symptoms of Al toxicity. Al decreased significantly the malate content in roots compared to control plants. However, the citrate and total organic acids did not show any change, indicating that one mechanism underlying plant defense may involve the maintenance a normal levels of organic acids in roots. The succinate content increased in roots at 1000 µmol L−1 Al, while that of lactate decreased. However, 500 and 1000 µmol L−1 Al significantly increased the total organic acid in shoots, due to an increase in the succinate and malate contents. By contrast, the citrate and lactate levels decreased at 250 and 500 µmol L−1 Al. To investigate the role of citrate in enhancing the plant growth, citrate was supplied to nutrient medium containing 500 µmol L−1 Al at different Al:Citrate ratios (1:1, 1:2 and 1:3). The addition of citrate in the nutrient solution resulted in an alleviation of Al toxicity, with the maximal effect obtained at Al:Citrate ratio of 1:2. These data provide evidence that in maize, the organic acids, mainly citrate play an important role in enabling the plant to tolerate elevated exposure to Al concentration.

scholarly journals Variation in Organic Acid, Sugar and Phenolic Compounds in Fruits of Historical Apple Cultivars

2018 ◽  
Vol 46 (2) ◽  
pp. 622-629 ◽  
Author(s):  
Ferit CELIK ◽  
Muttalip GUNDOGDU ◽  
Sezai ERCISLI ◽  
Baris KAKI ◽  
Selma BERK ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Organic Acids ◽  
Organic Acid ◽  
Ellagic Acid ◽  
Phenolic Content ◽  
Sugar Content ◽  
Positive Correlation ◽  
Apple Cultivars ◽  
Vanilic Acid ◽  
Organic Acid Content

Knowledge about diversity of local apple cultivars is particularly important and helps to ensure that specific cultivars are available when and where farmers need them. The phenolic content, organic acids and sugars were investigated in the four historical apple cultivars (‘Aslik’, ‘Cebegirmez’, ‘Bey Elmasi’ and ‘Arapkizi’) grown in Van province, located in Eastern Anatolia, Turkey. In the study, ellagic acid (63.034 mg per 100 ml) was found to be higher than other phenolic compounds and followed by vanilic acid, caffeic acid and routine, respectively. When examined the apple cultivars, it has been found that the ‘Bey Elmasi’ cultivar has the highest content of six phenolic acids (chlorogenic, ferulic, o-coumaric, p-coumaric, catechin and quercetin). The organic acid contents were as follows: malic>fumaric>succinic>citric>tartaric among cultivars. ‘Arapkizi’ cultivar possessed the highest value of four organic acids except of tartaric acid. It was determined that fructose was the major sugar for all apple cultivars. There was a positive correlation among gallic, ellagic acid and routine. Similarly, the positive correlation was observed among malic, fumaric and succinic acid. However the negative correlation between citric acid and all sugars was observed. As a result, ‘Bey Elmasi’ and ‘Arapkizi’ cultivars with higher phenolic content, ‘Arapkizi’ cultivar with higher organic acid content and ‘Aslik’ cultivar with higher sugar content comes to the foreground. Results indicated the importance of local apple germplasm to use of them for future apple breeding activities to increase inner quality.

scholarly journals ASSESSMENT OF ORGANIC ACID CONTENT, AND BRIX VALUE OF REPRESENTATIVE INDIGENOUS FERMENTED PLANT BEVERAGES OF THAILAND

2016 ◽  
Vol 10 (1) ◽  
pp. 350 ◽  
Author(s):  
Chaiyavat Chaiyasut ◽  
Netnapa Makhamrueang ◽  
Sartjin Peerajan ◽  
Bhagavathi Sundaram Sivamaruthi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Ph Value ◽  
Sugar Content ◽  
Human Consumption ◽  
Fermented Foods ◽  
Brix Value ◽  
Organic Acid Content

ABSTRACTObjective: In Thailand, people believe that the fermented plant beverages (FPBs) have the pharmaceutical effects and consumption of FPBs cure thediseases. This study was conducted to detect and quantify the organic acids, pH, and Brix value of the commonly using FPBs of Thailand.Methods: The samples were collected from all the region of Thailand. The total acidity, pH, and organic acid content were measured by titration, pHmeter, and high-performance liquid chromatography methods, respectively. The sugar content of the sample was assessed by Brix value determinationusing a refractometer.Results: All the tested FPBs showed the pH value of 2-4 except sample no. 64 (pH 6.49) and 65 (pH 5.72). The acidity of the samples showed a rangeof ~0.1-2.5% of lactic acid equivalent. The acidity of sample no. 64 and 65 was not in detectable level. As per the Thai Community Product Standard(TCPS) - No. 481/2004, all the samples were qualified for the human consumption except sample no. 64 and 65. About 34, 17, 58, 53, 8, 6, 12, and1 samples were detected with 0.018-0.241, 0.015-0.389, 0.028-1.244, 0.052-0.550, 0.024-0.267, 0.049-0.373, 0.025-0.980, and 0.31 mg/mL of as tartaric,malic, lactic, acetic, citric, sorbic, fumaric, and propionic acids, respectively. The sugar content of the sample no. 9 and 49 was >55 % of Brix value, whileother tested samples were <50%.Conclusion: All the tested FPBs were harmless to human regarding organic acid content, pH, and Brix value except sample no. 64 and 65 as per theTCPS. Further studies are mandatory to explore the microbial and pharmaceutical nature of traditional FPBs and other fermented foods of Thailand.Keywords: Brix value, Fermented plant beverages, Morinda, Organic acids, pH.

Cloning and expression of two plasma membrane aquaporins expressed during the ripening of grape berry

2003 ◽  
Vol 30 (6) ◽  
pp. 621 ◽  
Author(s):  
Sarah Picaud ◽  
Frédéric Becq ◽  
Fabienne Dédaldéchamp ◽  
Agnès Ageorges ◽  
Serge Delrot
Keyword(s):  
Plasma Membrane ◽  
Xenopus Oocytes ◽  
Potential Role ◽  
Grape Berry ◽  
Cloning And Expression ◽  
Vitis Vinifera L ◽  
Moderate Increase ◽  
Grape Berries ◽  
Urea Uptake

The ripening of grape (Vitis vinifera L.) berry is accompanied by dramatic accumulation of sugars and water. Two full-length clones and several partial clones encoding plasma membrane aquaporins (PIP) were cloned from grape berries collected at the beginning of ripening. Based on their sequences, on a phylogenetic analysis and on functional properties, both clones, called VvPIP1a and VvPIP1b were assigned to the PIP1 subfamily. RNA gel blot studies with berries at various stages of development indicated that VvPIP expression was highest at stages following veraison. Injection of Xenopus oocytes with VvPIP1a cRNA induced a moderate increase of water permeability and a large increase in glycerol permeability, whereas injection with VvPIP1b cRNA did not affect these permeabilities. Injection of VvPIP1a cRNA, but not VvPIP1b cRNA, inhibited urea uptake by the oocyte, and this inhibition was sensitive to HgCl2. The data are discussed in relation with the potential role of aquaporins in fruit physiology.

scholarly journals COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

2015 ◽  
Vol 3 ◽  
pp. 447-454 ◽  
Author(s):  
Liga Priecina ◽  
Daina Karklina
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
High Performance ◽  
Hplc Method ◽  
Metabolic Process ◽  
High Importance ◽  
Taste And Odor ◽  
Pre Treatment ◽  
Organic Acid Content

Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam) vegetables and spices using high performance liquid chromatography (HPLC) method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

scholarly journals Grape Berry Detection and Size Measurement Based on Edge Image Processing and Geometric Morphology

Machines ◽  
2021 ◽  
Vol 9 (10) ◽  
pp. 233
Author(s):  
Lufeng Luo ◽  
Wentao Liu ◽  
Qinghua Lu ◽  
Jinhai Wang ◽  
Weichang Wen ◽  
...  
Keyword(s):  
Image Processing ◽  
Detection Method ◽  
Grape Berry ◽  
Corner Detection ◽  
Edge Image ◽  
Grape Berries ◽  
Berry Size ◽  
Average Accuracy ◽  
Different Types ◽  
Geometric Morphology

Counting grape berries and measuring their size can provide accurate data for robot picking behavior decision-making, yield estimation, and quality evaluation. When grapes are picked, there is a strong uncertainty in the external environment and the shape of the grapes. Counting grape berries and measuring berry size are challenging tasks. Computer vision has made a huge breakthrough in this field. Although the detection method of grape berries based on 3D point cloud information relies on scanning equipment to estimate the number and yield of grape berries, the detection method is difficult to generalize. Grape berry detection based on 2D images is an effective method to solve this problem. However, it is difficult for traditional algorithms to accurately measure the berry size and other parameters, and there is still the problem of the low robustness of berry counting. In response to the above problems, we propose a grape berry detection method based on edge image processing and geometric morphology. The edge contour search and the corner detection algorithm are introduced to detect the concave point position of the berry edge contour extracted by the Canny algorithm to obtain the best contour segment. To correctly obtain the edge contour information of each berry and reduce the error grouping of contour segments, this paper proposes an algorithm for combining contour segments based on clustering search strategy and rotation direction determination, which realizes the correct reorganization of the segmented contour segments, to achieve an accurate calculation of the number of berries and an accurate measurement of their size. The experimental results prove that our proposed method has an average accuracy of 87.76% for the detection of the concave points of the edge contours of different types of grapes, which can achieve a good edge contour segmentation. The average accuracy of the detection of the number of grapes berries in this paper is 91.42%, which is 4.75% higher than that of the Hough transform. The average error between the measured berry size and the actual berry size is 2.30 mm, and the maximum error is 5.62 mm, which is within a reasonable range. The results prove that the method proposed in this paper is robust enough to detect different types of grape berries.

Effect of rootstocks on berry weight and pH, mineral content and organic acid concentrations of grape juice of some wine varieties

1988 ◽  
Vol 28 (1) ◽  
pp. 119 ◽  
Author(s):  
EH Ruhl ◽  
PR Clingeleffer ◽  
PR Nicholas ◽  
RM Cirami ◽  
MG McCarthy ◽  
...  
Keyword(s):  
Organic Acid ◽  
Mineral Content ◽  
Chloride Concentration ◽  
South Australia ◽  
Grape Juice ◽  
Grape Berry ◽  
Berry Weight ◽  
Positive Correlations

The effects of rootstocks (Schwarzmann, Ramsey, Dog Ridge, Harmony, Freedom, K51-40, K51-32, 11OR, 140R, 101-14,1202, 1616, 1613, ARG1, 420A, S04, 5BB, 5A and Rupestris du Lot) on the pH and mineral and organic acid concentrations in grape berry juice of the scion varieties Riesling, Ruby Cabernet, Shiraz and Chardonnay were investigated by sampling mature berries from rootstock-scion trials situated at Loxton (South Australia), Nuriootpa (South Australia) and Rutherglen (Victoria). Ungrafted vines of Riesling, Ruby Cabernet and Shiraz had low to medium juice pH (3.03, 3.43, 3.56) while ungrafted vines of Chardonnay had high juice pH (3.74, 4.01). Harmony, Dog Ridge, Freedom and Rupestris du Lot rootstocks generally caused a high juice pH, whereas 140R, 1202,5A, SO4 and 101-14 rootstocks gave a low juice pH. Positive correlations were found between juice pH and juice potassium, malate and, in some cases, sodium concentrations. Tartrate concentration and the tartrate/malate ratio of juice and sometimes juice chloride concentration were negatively correlated with juice pH. The rootstocks' effects on juice pH could be attributed to changes in potassium and sodium concentrations or in the tartrate/malate ratio.

The influence of aluminum on growth, carbohydrate, and organic acid content of an aluminum-tolerant and an aluminun-sensitive cultivar of wheat

1991 ◽  
Vol 69 (4) ◽  
pp. 711-716 ◽  
Author(s):  
R. Scott ◽  
J. Hoddinott ◽  
G. J. Taylor ◽  
K. Briggs
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Germ Plasm ◽  
Carbon Allocation ◽  
Aluminum Tolerance ◽  
Fresh Weight ◽  
Tolerance Strategy ◽  
Broad Array ◽  
Organic Acid Content ◽  
Nutrient Solutions

An aluminum-sensitive cultivar (Katepwa) and an aluminum-tolerant experimental line (PT741) of Triticum aestivum were grown in nutrient solutions containing 0–400 μM aluminum at pH 4.5. After 18 days of growth, plant fresh weight was reduced in the Al-sensitive and Al-tolerant germ plasm by as little as 100 and 200 μM Al, respectively, and a number of changes in carbon allocation were observed. Shoot to root ratios increased with Al concentration in the Al-sensitive 'Katepwa' and remained constant in the Al-tolerant PT741.In both 'Katepwa' and PT741, shoot carbon was increasingly deposited into starch and fructan pools with increasing Al concentration. However, fructan deposition was more marked in the Al-sensitive 'Katepwa', possibly reflecting a failure to export carbon to the roots. Differences between Al-tolerant and Al-sensitive germ plasm were also observed in some organic acid levels. Contrary to several previous reports, higher concentrations of organic acids were found in the roots of Al-sensitive 'Katepwa'. In shoots, higher concentrations of organic acid were found in the Al-tolerant PT741. These results suggest that allocation of carbon to specific pools is affected by the concentration of Al. However, synthesis of organic acids and subsequent chelation of intracellular Al does not appear to represent a tolerance strategy in wheat. Observed changes in metabolic levels more likely represent a broad array of toxic lesions, with the magnitude of changes being greater in the Al-sensitive 'Katepwa' than in the Al-tolerant PT741. Key words: stress, aluminum tolerance, aluminum sensitivity, fructans.

scholarly journals Alcohol dehydrogenases AdhE and AdhB with broad substrate ranges are important enzymes for organic acid reduction in Thermoanaerobacter sp. strain X514

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Lisa Hitschler ◽  
Laura Sofie Nissen ◽  
Michelle Kuntz ◽  
Mirko Basen
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Cell Extract ◽  
Kinetic Properties ◽  
Thermophilic Microorganisms ◽  
Alcohol Production ◽  
Ethanol Formation ◽  
Low Levels ◽  
Acid Reduction

Abstract Background The industrial production of various alcohols from organic carbon compounds may be performed at high rates and with a low risk of contamination using thermophilic microorganisms as whole-cell catalysts. Thermoanaerobacter species that thrive around 50–75 °C not only perform fermentation of sugars to alcohols, but some also utilize different organic acids as electron acceptors, reducing them to their corresponding alcohols. Results We purified AdhE as the major NADH- and AdhB as the major NADPH-dependent alcohol dehydrogenase (ADH) from the cell extract of the organic acid-reducing Thermoanaerobacter sp. strain X514. Both enzymes were present in high amounts during growth on glucose with and without isobutyrate, had broad substrate spectra including different aldehydes, with high affinities (< 1 mM) for acetaldehyde and for NADH (AdhE) or NADPH (AdhB). Both enzymes were highly thermostable at the physiological temperature of alcohol production. In addition to AdhE and AdhB, we identified two abundant AdhA-type ADHs based on their genes, which were recombinantly produced and biochemically characterized. The other five ADHs encoded in the genome were only expressed at low levels. Conclusions According to their biochemical and kinetic properties, AdhE and AdhB are most important for ethanol formation from sugar and reduction of organic acids to alcohols, while the role of the two AdhA-type enzymes is less clear. AdhE is the only abundant aldehyde dehydrogenase for the acetyl-CoA reduction to aldehydes, however, acid reduction may also proceed directly by aldehyde:ferredoxin oxidoreductase. The role of the latter in bio-alcohol formation from sugar and in organic acid reduction needs to be elucidated in future studies.

DETERMINATION OF GUT BACTERIAL METABOLITES IN RADIATION EXPOSED MICE

2019 ◽  
Vol 184 (3-4) ◽  
pp. 493-495
Author(s):  
Yamato Sakamoto ◽  
Takakiyo Tsujiguchi ◽  
Koichi Ito ◽  
Kanako Yamanouchi
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Radiation Exposure ◽  
Human Health ◽  
Acid Content ◽  
Gut Microflora ◽  
Protective Agents ◽  
Common Trend ◽  
Organic Acid Content

Abstract Gut microflora (GM) impacts human health in various ways, both beneficial and detrimental. Recently, it has attracted attention for its application in treatment, as protective agents, and as biomarkers in radiation exposure. In this study, we focused on organic acids that have not yet been reported to be related to radiation exposure; we measured the pH and organic acid content in the faeces of 0, 2, 4 and 8 Gy-irradiated mice. A common trend of fluctuation of some organic acids was observed in each group, suggesting a correlation between radiation exposure and organic acid fluctuation. Lactate fluctuation was similar between 0 and 2 Gy-, and 4 and 8 Gy-irradiated mice. Based on this finding, we suggest that lactate may also be an organic acid that is greatly affected by irradiation.

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