scholarly journals Source-Sink Relationship and Protea Postharvest Leaf Blackening

1995 ◽  
Vol 120 (3) ◽  
pp. 475-480 ◽  
Author(s):  
Jingwei Dai ◽  
Robert E. Paull
Keyword(s):  
Respiration Rate ◽  
Developmental Stages ◽  
Sucrose Solution ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Nectar Production ◽  
Total Soluble Solids ◽  
Stage 4 ◽  
Stage 1 ◽  
Source Sink

The inflorescence of Protea neriifolia B. Br. was two-thirds of the total cut floral stem fresh weight and significantly influenced blackening of the attached 20 to 30 leaves. Floral stems harvested at five developmental stages were characterized for inflorescence diameter, fresh and dry weights, respiration, and nectar production. Inflorescence diameter and fresh and dry weights increased from stage 1 (very tight bud) to stage 5 (bracts reflexed). Respiration rate was high in stages 1 and 3. Nectar production began at stage 4 (open, cylindrical flower) and increased from 2.7 to 9.8 ml per flower with 15% to 23.5% total soluble solids as the flower opened. Postharvest inflorescence diameter, respiration rate, and nectar production increased and leaf blackening decreased when floral stems were placed in 5% (w/v) sucrose solution. Application of 14C-sucrose to a leaf subtending the inflorescence lead to >50% of the radioactivity being found in the nectar within 24 hours. These data indicate that leaf blackening in protea is the result of depletion of carbohydrate by the inflorescence, and that this depletion is primarily due to the sugar demand for nectar production.

scholarly journals Crop Injury from Sublethal Rates of Herbicide. II. Cucumber

HortScience ◽  
2001 ◽  
Vol 36 (4) ◽  
pp. 674-676 ◽  
Author(s):  
James P. Gilreath ◽  
Carlene A. Chase ◽  
Salvadore J. Locascio
Keyword(s):  
Developmental Stages ◽  
Total Yield ◽  
Field Studies ◽  
Growth And Yield ◽  
Fresh Weight ◽  
Stages Of Development ◽  
Plant Vigor ◽  
Stage 4 ◽  
Stage 1 ◽  
Dichlorophenoxy Acetic Acid

Cucumber (Cucumis sativus L.) growth and yield in response to application of sublethal rates of 2,4-D at several developmental stages were evaluated in field studies during two seasons. In Expt. 1, prebloom applications of 2,4-D amine reduced plant vigor and increased foliar epinasty as rates increased from 0 to 112 g·ha-1. Early and total fruit yields also declined linearly as 2,4-D rates increased; 112 g·ha-1 2,4-D reduced early yield by 25% and total yield by 20%. In Expt. 2, plant vigor declined with increasing rates of 2,4-D applied at all four stages of development from first true leaf to early fruit enlargement; however, response at stage 1 differed with time after application. Epinasty increased with 2,4-D rate when applied at all developmental stages; however the severity of the response varied with time after application for stages 1, 2, and 3, but not for stage 4. Averaged over all developmental stages, vine length, fresh weight, and yield decreased linearly as rates increased. Early and total yields with 112 g·ha-1 were 22% and 19% lower than those of nontreated plants, respectively. Growth inhibition and yield decline, pooled across 2,4-D rates, were greater when exposure occurred at the earlier stages of development. Chemical name used: (2,4-dichlorophenoxy)acetic acid (2,4-D).

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals Non-destructive maturity index of “Amritsagor” banana using RGB and HSV values

2018 ◽  
Vol 16 (2) ◽  
pp. 293-302 ◽  
Author(s):  
FA Toma ◽  
R Ahmmed ◽  
MF Hasan ◽  
MR Haque ◽  
MB Monju ◽  
...  
Keyword(s):  
Vitamin C ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Flesh Color ◽  
Total Soluble Solids ◽  
Color Chart ◽  
Titrable Acidity ◽  
Maturity Stages ◽  
Stage 1 ◽  
Olive Green

Massive changes in physicochemical composition and color variation usually occur in fruits during maturation and ripening. This study is conducted to implement an image processing system and develop a maturity color chart of banana. Actually, natural ripening color is different than impose ripening. Maturity color chart will help the consumer when it will be in the packet of banana. The earliest physiological maturity (stage-1) was marked as the stage when the flesh color was olive green and the pulp turning yellow and the subsequent maturity stages determined whenever changes the color as stage-2 (green smoke), stage-3 (apple green), stage-4 (olive drab), stage-5 (yellow) and stage-6 (golden rod) color. For each of the maturity stages, physical (peel color, firmness, and weight loss) and biochemical (anthocyanin content, carotenoids content, titrable acidity, pH, total soluble solids, ascorbic acid, reducing sugar, non-reducing sugar, and total sugar) maturity indices were determined. We had classified the maturity stages of banana based on the RGB (Red, Green, and Blue) and HSV (Hue, Saturation and Value) values. Average, median, minimum and maximum values were used in this study. After completing the qualitative analysis of RGB and HSV values we found the correlation coefficient of RGB and HSV values. The red color (R) values of bananas would increase when stages increase and the hue (H) means the pure color of bananas decreases when stages increase. Therefore, we can say that maturity stages of bananas mainly depend on R and H values. In case of Amritsagor banana at stage-6 (golden rod) color, TSS (Total Soluble Solid) (2.1%), TA (Titrable Acidity) (0.96%), pH (5.2), sugar (1.25%), vitamin C (2.5 mg/100g), reducing sugar (1.04%), non-reducing sugar (0.2%), anthocyanin (0.55 mg/100g) carotenoids (0.38 mg/100g) and at stage-1 (olive green) color, pH (6.8), vitamin C (8.75 mg/100g) are significantly highest. The results show that as maturation progressed, firmness decreased gradually and flesh color turned olive green to golden rod with ripening. Total soluble solids increased while TA (Titrable acidity) gradually increased with maturity. The results revealed that, there is a significant relationship between nutritional value, firmness and fruit skin color. So, the fruit of stage-1 (olive green) is suitable for harvesting and stages-6 (golden rod) color is suitable for consumption. Actually this message for grower/ owner or who would like to harvest and consumer. Fruit is banana, to observe the change of color keep it at room temperature. Neither artificial nor chemical system used here. Each and every box will carry the real maturity color chart.J. Bangladesh Agril. Univ. 16(2): 293-302, August 2018

Determination of -carotene content in Musa AA pulp (Kluai Khai) at different ripening stage and harvest period in Thailand

2020 ◽  
pp. 443
Author(s):  
Kongaphisith Tongpoolsomjit ◽  
François Grandmottet ◽  
Ratri Boonruangrod ◽  
Akharapong Krueajan, Jarupa Viyoch
Keyword(s):  
Flow Cytometry ◽  
Molecular Markers ◽  
Climate Variability ◽  
Soluble Solids ◽  
Ripening Stage ◽  
Fresh Weight ◽  
Carotene Content ◽  
Total Soluble Solids ◽  
The Relationship

Musa AA ‘Kluai Khai’ banana, is an important economic crop in Thailand. It was evaluated according to its morphology, total soluble solids (TSS), and pulp b-carotene content over different months according to its ripening state. The climate variability of Thailand in 2019 resulted in smaller bananas in May than in other months (March and July). TSS was found to be a directly proportional correlation to the ripening stage. The genotype and ploidy of Musa AA ‘Kluai Khai’ were confirmed using molecular markers and flow cytometry. The yellowish pigment of carotenoid was extracted from banana pulp using THF:MeOH (1:1, v/v). The utilization of HPLC displayed b-carotene content in Musa AA ‘Kluai Khai’ pulp as high as 5222.6 ± 83.8 µg / 100 g of fresh weight (gfw) in the 4th state of banana development in March, which was higher than those in July (4072.8 µg/ 100 gfw) and May (3121.8 µg/ 100 gfw) for the same ripening state. The relationship between b-carotene content and the ripening state was calculated to be a logarithmic correlation.

Floral Initiation and Development in Helipterum roseum (Hook.) Benth. And Helichrysum bracteatum (Vent.) Andrews (Asteraceae)

1988 ◽  
Vol 36 (5) ◽  
pp. 575 ◽  
Author(s):  
KV Sharman ◽  
M Sedgley
Keyword(s):  
Apical Meristem ◽  
Developmental Stages ◽  
Involucral Bract ◽  
Floral Initiation ◽  
Naked Eye ◽  
Sequence Of Events ◽  
Stage 4 ◽  
The Individual ◽  
Stage 1 ◽  
Helichrysum Bracteatum

Floral initiation and development in Helichrysum bracteatum and Helipterum roseum were investigated by scanning electron microscopy. The sequence of events in these two species was similar and occurred rapidly. Seven stages in apical development were identified, which were distinctive in both appearance and size. Stage 1 was a small vegetative meristem with 2-4 leaf primordia. Stage 2 (also vegetative) was characterized by a doubling in both height and diameter. A doming of the apical meristem signified the commencement of stage 3, and at the appearance of the first involucral bracts (stage 4) the apex had further tripled in height and doubled in diameter. This was followed by the appearance of floret primordia (stage 5). By the time the inflorescence buds were visible to the naked eye (stage 6) several rows of florets were present, and at anthesis (stage 7) the capitulum was covered with florets. During the transition from stage 4 to stage 5 a few developing primordia appeared to divide. The lower portion developed into a small involucral bract and the upper portion into a floret. The florets developed centripetally such that a range of developmental stages was present on the capitulum. The development of the individual florets involved the differentiation of perianth, anther, pistil and pappus hairs. Stage 4 was considered the point at which the apex was committed to flower.

scholarly journals Zinc (Zn) and Iron (Fe) Fertilization for Improving the Antioxidant Enzyme Activity and Biochemical Constituents in Capsicum Hybrids

2021 ◽  
pp. 251-261
Author(s):  
Prakash Ranjan Behera ◽  
T. Chitdeshwari ◽  
P. Malarvizhi ◽  
U. Sivakumar ◽  
P. Irene Vethamoni
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Enzyme ◽  
Enzyme Activities ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Antioxidant Enzyme Activities ◽  
Fresh Weight ◽  
Total Soluble Solids ◽  
Biochemical Constituents

Micronutrients, particularly Iron (Fe) and Zinc (Zn), play a vital role in the growth and development of plants due to their catalytic effect on many metabolic processes. However, the biochemical responses to the applied micronutrients vary with cultivars and their species. A screening experiment was conducted during 2020 to know the antioxidants enzyme activities and biochemical constituents in response to iron and zinc fertilization by six capsicum hybrids grown in grow bags under shade net conditions. The experiment consists of three treatments viz., Control (No Fe & Zn), 50 kg FeSO4 and 37.5 kg ZnSO4 ha-1 as a basal soil application with six capsicum hybrids viz., Indra, Priyanka, Inspiration, Massilia, Bachata, and Local green. Leaf samples of the capsicum hybrids were collected at Fruiting stage and analysed for antioxidant enzyme activities. The fruit samples were used for quantifying the biochemical constituents. The results revealed that, application of ferrous sulphate (FeSO4) and zinc sulphate (ZnSO4) to capsicum hybrids increased the biochemical constituents in fruits and the antioxidant enzyme activities in leaves. Out of the six hybrids tested, Indra possessed higher ascorbic acid content (9.20 mg 100 g-1 fresh weight), acidity (6.0), and total soluble solids (6.10 Brix) in the fruits, which was followed by Inspiration and Bachata. The superoxide dismutase (6.70 unit’s mg-1 protein) and peroxidase (6.90 unit’s g-1 fresh weight) activities were also higher with the same genotypes. The biochemical constituents and antioxidant  enzyme  response to Zn addition was better than Fe.  There was 13.2, 10.9 and 9.5 per cent increase in titratable acidity, total soluble solids, ascorbic acid content in the fruits of Indra due to ZnSO4 application.The Principal Component Analysis (PCA) and hierarchical clustering revealed that Indra is highly responsive to Zn and Fe fertilization, while the local green showed very less response. The rest of the genotypes such as Inspiration, Bachata, Massilia, and Priyanka, are medium responsive for Zn and Fe fertilization.

scholarly journals Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages

2019 ◽  
Vol 41 (3) ◽  
Author(s):  
Martha del Pilar López Hernández ◽  
Jenifer Criollo Núñez ◽  
María Soledad Hernández Gómez ◽  
María Denis Lozano Tovar
Keyword(s):  
Acetic Acid ◽  
Titratable Acidity ◽  
Acetic Acid Bacteria ◽  
Soluble Solids ◽  
Pichia Kudriavzevii ◽  
Total Soluble Solids ◽  
Maturity Stages ◽  
Stage 4 ◽  
Colony Forming Units ◽  
Bacillus Tequilensis

Abstract The physicochemical and microbiological dynamics during the fermentation phase of the CCN51 cocoa material was evaluated in three maturity stages (stage 2: 130-152 days after anthesis (DAA), stage 3: 153-174 DAA, and stage 4: 175-196 DAA). Through the microfermentation technique, the physicochemical variables (pH, titratable acidity, total soluble solids, and fermentation index) were monitored every 24 hours. The microbiological dynamics were evaluated by counting the colony forming units (CFU) in a plaque, quantifying three types of microorganisms (Bacillus, acetic acid bacteria and yeasts). In the three maturity stages assessed, a decrease in the pH of the beans was observed as the fermentation progressed; between 72 and 96 hours after fermentation, the pH of stage 4 beans was different from stages 2 and 3. Simultaneously, an increase in the pH of the pulp was observed without differences between the stages. Brix degrees did not show statistical differences between stages, however, the values of total soluble solids showed that the microorganisms present in stage 3 were more effective in metabolizing these in comparison with those of stages 2 and 4. Regarding the fermentation index, stage 4 reached the maximum value (1.35 ± 0.16) at 120 hours, meanwhile stages 2 and 3 reached it at the end of the fermentation (1.35 ± 0.01 and 1.55 ± 0.29, respectively) at 168 hours. The microbiological dynamics in the three cocoa fruit maturity stages evidenced the absence of lactic acid bacteria and the presence of mesophilic aerobic bacilli. Yeasts were present throughout the fermentation in the three maturity stages, being more favored by stage 2, meanwhile, acetic acid bacteria were favored by stage 3. Outstanding microorganism species were characterized molecularly as Pichia kudriavzevii,Bacillus subtilisBacillus megaterium, and Bacillus tequilensis. Stage 3 showed the best characteristics to obtain good quality cocoa.

Desidratação Osmótica de Guapeva

UNICIÊNCIAS ◽  
2019 ◽  
Vol 22 (3Esp) ◽  
pp. 21
Author(s):  
Ellen Godinho Pinto ◽  
Luiz Felipe De Lima ◽  
Fabio Junior Dos Santos ◽  
Fernando Luiz De Oliveira ◽  
Dayana Silva Batista Soares
Keyword(s):  
Vitamin C ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Osmotic Solution ◽  
Solids Content ◽  
Physical And Chemical ◽  
Temperature Time ◽  
Fruit Mass

Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos são pouco conhecida e comercializada, estando a guapeva entre estes. Neste trabalho realizou-se a caracterização do fruto in natura da guapeva e avaliando a influência da temperatura, tempo e concentração da solução de sacarose na desidratação osmótica da guapeva, e se investigaram variações de propriedades físicas, químicas e dos parâmetros da desidratação osmótica. Foram utilizadas as temperatura de 25, 45 e 60 ºC e tempos de 0, 30, 60, 120, 240 e 360 minutos e a concentração 35 e 50 °Brix da solução osmótica e se fixando a razão mássica fruta: xarope 1:6 e formato dos pedaços (metades). Na análise física e química foram realizadas: peso, comprimento, umidade, teor de sólidos solúveis totais e vitamina C.  Conclui-se que na desidratação osmótica em temperatura de 25 ºC e concentração da solução de 50ºBrix apresentaram menor degradação da vitamina C, portanto na temperatura de 45 ºC e 50ºBrix no tempo de 360 minutos teve uma maior incorporação sólidos solúveis totais e na temperatura de 60ºC teve uma redução linear da umidade com o tempo. Palavras-chave: Cerrado. Incorporação de Sólidos. Vitamina C. Pouteria cf. guardneriana Radlk. AbstractThe fruits of the cerrado usually have their own flavors and high levels of nutrients; however, most of these fruits are still little known and marketed, and guapeva among them. The objective of this study was to evaluate the influence of temperature, time and concentration of the sucrose solution on guapeva osmotic dehydration, and to investigate variations in physical, chemical and dehydration parameters osmotic. The temperatures of 25, 45 and 60 ºC and 0, 30, 60, 120, 240 and 360 minutes and the 35 and 50 ° Brix concentration of the osmotic solution were used and the fruit mass ratio was fixed: 1: 6 syrup and format of the pieces (halves). In the physical and chemical analysis were carried out: weight, length, humidity, total soluble solids content and vitamin C. It was concluded that in osmotic dehydration at 25 ºC and concentration of 50ºBrix solution showed lower degradation of vitamin C, of 45 ºC and 50ºBrix in the time of 360 minutes had a greater incorporation total soluble solids and in the temperature of 60 ºC had a linear reduction of the humidity with the time. Keywords: Cerrado. Incorporation of Solids. Vitamin C. Pouteria cf. guardneriana Radlk. 

scholarly journals (202) Quality of Sapote Mamey Fruits Treated with Hot Water and Stored at 12 °C

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1051E-1052
Author(s):  
Arturo Martinez-Morales ◽  
Iran Alia-Tejacal ◽  
Maria-Teresa Colinas-Leon ◽  
Victor Lopez-Martinez ◽  
Cecilio Bautista
Keyword(s):  
Water Treatment ◽  
Respiration Rate ◽  
Ethylene Production ◽  
Chilling Injury ◽  
Storage Period ◽  
Hot Water ◽  
Soluble Solids ◽  
Hot Water Treatment ◽  
Fruit Firmness ◽  
Total Soluble Solids

Sapote mamey (Pouteria sapota) fruit commercialization to different markets is limited due to the fact that it is a host of the fruit fly (A. serpentina), so there is a special interest in generating a quarantine treatment protocol. In the present study, fruits from Jalpa de Mendez, Tabasco, Mexico, were harvested at physiological maturity and divided in two groups: a) fruits treated with hot water (46.1 °C) for 1 h, and b) control fruits, with no hot water treatment. Fruits were then stored at 12 °C for 7, 14, 21, and 28 days. After storage, days to ripening as well as respiration rate, ethylene production, and weight loss were evaluated for 6 days. Pulp color (ligthness, hue angle, and chroma), fruit firmness, total soluble solids and sugars, and total phenols (at the end of storage and 6 days after) were also evaluated. Results show that fruits stored for 0 days ripened in 5.8 days, while fruits stored between 7 and 28 days took between 3.2 and 5.6 days to reach the ripe stage. Considering the storage periods, effective postharvest life was increased between 11 and 32 days. Respiration rate markedly increased in control fruits after 21 days of storage, but no chilling injury symptoms were observed. Hot water treatment did not affect ethylene production, sugar or phenol content, color, and fruit firmness. Total soluble solids and sugars increased as storage period increased and even more after storage, thus suggesting that storage temperature does not stop the ripening process. No significant changes were observed in the color components. Results suggest that the hot water inmersion treatment is an alternative to reach the quarantine protocol (not affecting quality) and when combined with refrigeration could be used to sent fruit to distant places.

scholarly journals Some Ripening Changes during Storage and Ripening in Wax-coated Mangoes

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 814E-814
Author(s):  
Judith Zambrano ◽  
Sagrario Briceño ◽  
Lidis Pacheco ◽  
Clara Méndez
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Mangifera Indica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fresh Weight ◽  
Total Soluble Solids ◽  
Aqueous Suspensions ◽  
Plastic Containers

`Palmer' and `Keitt' mangoes (Mangifera indica L.) were treated with two commercial wax coatings. The fruit were placed in 20-liter plastic containers, stored at 5C, and 85% to 95% relative humidity. Fruit were dipped fully in 1% aqueous suspensions of Pro-long and Primafresh C (original concentration) and analyzed at 2-day intervals for 18 days, with day 0 being 24 h after harvest. The following parameters were monitored: peel and pulp color (L*, chroma, and hue), fresh weight loss, total soluble solids, and titratable acidity. Both waxes reduced the rate of loss fresh weight of mangoes as compared with uncoated fruit. No differences were found for titratable acidity and total soluble solids. Waxed fruit were lighter (higher L* values) and less intense (lower chroma values) in color than control fruits.

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