scholarly journals Dehydrator Onion Bulb Weight and Water-soluble Carbohydrates before and after Maturity

1999 ◽  
Vol 124 (6) ◽  
pp. 581-586 ◽  
Author(s):  
Arthur D. Wall ◽  
Marisa M. Wall ◽  
Joe N. Corgan
Keyword(s):  
Dry Weight ◽  
Breeding Population ◽  
Degree Of Polymerization ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Phenotypic Traits ◽  
Food Ingredients ◽  
Whole Plant ◽  
Water Soluble Carbohydrates ◽  
Before And After

Onions (Allium cepa L.) with ≥18% bulb dry weight are dehydrated and used for spices and food ingredients. Bulb weight characteristics and water-soluble carbohydrates (WSC) of two commercial dehydrator cultivars, GS02 and GS04, and a breeding population, NM9335, were studied before and after maturity to observe phenotypic traits that may be useful for selection during breeding programs, and to study dehydrator onion carbohydrate physiology. At maturity, NM9335, GS02, and GS04 bulbs had 11.9 ± 0.33%, 18.6 ± 0.27%, and 19.4 ± 0.40% dry weight, respectively. Mature GS04 plants had 76.5 ± 0.01% of whole plant dry weight in bulbs, which is an extraordinarily high crop harvest index. NM9335 bulbs had higher fresh (hydrated) weight than bulbs of GS04 and GS02, but bulbs in all populations accumulated similar amounts of dry weight. Bulb percent dry weight before maturity did not indicate percent dry weight at maturity in the high-solids commercial onion cultivars. Bulb percent dry weight declined slightly after maturity in all populations. Glucose, fructose, and sucrose were relatively low, and fructans with degree of polymerization ≥6 were relatively high in GS04, but the converse was observed in NM9335. Relative amounts of GSO4 bulb fructan increased sequentially, in order of rank, from DP4 to DP6, but the converse was observed for NM9335.

Composition of legume soaking water and emulsifying properties in gluten-free bread

2017 ◽  
Vol 24 (3) ◽  
pp. 232-241 ◽  
Author(s):  
San Huang ◽  
Yuling Liu ◽  
Weihan Zhang ◽  
Kylie J Dale ◽  
Silu Liu ◽  
...  
Keyword(s):  
High Ratio ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Emulsifying Activity ◽  
Food Ingredients ◽  
Insoluble Fibre ◽  
Yellow Peas ◽  
Water Soluble Carbohydrates ◽  
Green Lentils

Soaking of legumes results in the loss of macronutrients, micronutrients and phytochemicals. Fibre, protein and phytochemicals found in legumes exert emulsifying activity that may improve the structure and texture of gluten-free bread. The legume soaking water of haricot beans, garbanzo chickpeas, whole green lentils, split yellow peas and yellow soybeans were tested in this study for functional properties and use as food ingredients. Composition, physicochemical properties and effect on the quality of gluten-free bread were determined for each legume soaking water. Haricot beans and split yellow peas released the highest amount of solids in the legume soaking water: 1.89 and 2.38 g/100 g, respectively. Insoluble fibre was the main constituent of haricot beans legume soaking water, while water-soluble carbohydrates and protein were the major fraction of split yellow peas. High quantities of phenolics (∼400 µg/g) and saponins (∼3 mg/g) were found in the legume soaking water of haricot beans, whole green lentils and split yellow peas. High emulsifying activity (46 and 50%) was found for the legume soaking water of garbanzo chickpeas and split yellow peas, probably due to their protein content and high ratio of water-soluble carbohydrates to dry matter. Such activity resulted in softer texture of the gluten-free bread. A homogeneous structure of crumb pores was found for split yellow peas, opposing that of whole green lentils. A balance between the contents of yeast nutrients and antinutrients was the likely basis of the different appearances.

FRUCTANS IN ONION BULBS IN RELATION TO STORAGE LIFE

1989 ◽  
Vol 69 (4) ◽  
pp. 1327-1333 ◽  
Author(s):  
MICHIO SUZUKI ◽  
J. A. CUTCLIFFE
Keyword(s):  
Allium Cepa ◽  
Molecular Size ◽  
Degree Of Polymerization ◽  
Storage Life ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
High Concentration ◽  
Onion Bulbs ◽  
Storage Carbohydrate ◽  
Water Soluble Carbohydrates

A 3-yr study with eight different onion cultivars, Allium cepa, was conducted to determine the association of water-soluble carbohydrates (WSC) with the storability of the bulbs. Onion bulbs were harvested in the fall of 1983, 1984 and 1985, and sample bulbs were analyzed for WSC. Water-soluble carbohydrates of onion bulbs consisted of a series of oligofructans, the maximum degree of polymerization (DP) being between 10 and 15, in addition to fructose, glucose and sucrose. Fructan concentration of onion bulbs harvested in 1985 decreased during storage. Onion cultivars with a short storage life, such as Buffalo, contained a relatively high moisture content, a high concentration of monosaccharides and a low concentration of fructans at harvest. These criteria may be used as an indicator for identifying onion cultivars with a very short storage life but not for the prediction of storability of onions with medium to long storage life.Key words: Onion, Allium cepa, storage, carbohydrate, fructan, HPLC, molecular size

scholarly journals Tolerance of combined drought and heat stress is associated with transpiration maintenance and water soluble carbohydrates in wheat grains

2020 ◽  
Author(s):  
Abdeljalil El Habti ◽  
Delphine Fleury ◽  
Nathaniel Jewell ◽  
Trevor Garnett ◽  
Penny J. Tricker
Keyword(s):  
Heat Stress ◽  
Water Use ◽  
Vapour Pressure Deficit ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Plant Water ◽  
Plant Water Use ◽  
Whole Plant ◽  
Water Soluble Carbohydrates ◽  
Drought And Heat Stress

AbstractWheat (Triticum aestivum L.) production is increasingly challenged by simultaneous drought and heatwaves. We assessed the effect of both stresses combined on whole plant water use and carbohydrate partitioning in eight bread wheat genotypes that showed contrasting tolerance. Plant water use was monitored throughout growth, and water-soluble carbohydrates (WSC) and starch were measured following a three-day heat treatment during drought. WSC were predominantly allocated to the spike in modern Australian varieties, whereas the stem contained most WSC in older genotypes. Combined drought and heat stress increased WSC partitioning to the spike in older genotypes but not in the modern varieties. Glucose and fructose concentrations in grains measured 12 days after anthesis were associated with final grain weight in the main spike. At the whole plant level, combined drought and heat stress differentially altered daily water use and transpiration response to vapour pressure deficit during grain filling, compared to drought only. Final grain yield was increasingly associated with aboveground biomass and total water use with increasing stress intensity. Ability to maintain transpiration, especially following combined drought and heat stress, appears essential for maintaining wheat productivity.One sentence summaryHigher yield following drought and heat stress in wheats that maintain transpiration and have higher water-soluble carbohydrates content in grains.

Influence of exogenously applied paclobutrazol on some physiological traits and growth of Stevia rebaudiana under in vitro drought stress

Biologia ◽  
2013 ◽  
Vol 68 (3) ◽  
Author(s):  
Shokoofeh Hajihashemi ◽  
Ali Ehsanpour
Keyword(s):  
Drought Stress ◽  
Water Content ◽  
Glycine Betaine ◽  
Electrolyte Leakage ◽  
Stevia Rebaudiana ◽  
Dry Weight ◽  
Reducing Sugar ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Water Soluble Carbohydrates

AbstractThis investigation was carried on to find out the changes occurred in Stevia rebaudiana in response to paclobutrazol (PBZ; 0–4 mg L−1) treatment and drought stress. Polyethylene glycol (PEG; 0–6 % w/v) was used to stimulate drought stress. Drought stress reduced fresh and dry weight, water content, chlorophylls, carotenoids, anthocyanins, water soluble carbohydrates, reducing sugar and proline amounts. Electrolyte leakage, MDA, α-tocopherol and glycine betaine contents increased in drought-stressed plants. The activity of P5CS and PDH enzymes and protein content showed no significant changes under drought stress. PBZ (with or without PEG) treatments decreased fresh and dry weight and water content. In PBZ-treated plants, less pigments was damaged by drought stress. PBZ treatment reduced the negative effect of drought stress on lipid peroxidation which resulted in lower electrolyte leakage and MDA content, compared to the same PEG level without PBZ. PBZ (with or without PEG) treatments increased glycine betaine, α-tocopherol, proline and protein contents. The amount of water soluble carbohydrates, reducing sugar and activity of P5CS and PDH were not affected by PBZ treatments. SDS-PAGE analysis revealed that drought stress increased a 25 kD protein with a critical function in plant development under stresses. According to the results, PEG provoked a severe drought stress in S. rebaudiana that could partly be restored by PBZ treatment.

scholarly journals Pungency and Sugars of Short-day Onions as Affected by Sulfur Nutrition

1993 ◽  
Vol 118 (6) ◽  
pp. 766-770 ◽  
Author(s):  
W.M. Randle ◽  
M.L. Bussard
Keyword(s):  
Allium Cepa ◽  
Pyruvic Acid ◽  
Dry Weight ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Fresh Market ◽  
Short Day ◽  
Water Soluble Carbohydrates ◽  
Sulfur Nutrition

Sixteen short-day onion (Allium cepa L.) cultivars with high (4.0 meq·liter-1) and low S (0.1 meq·liter-1) fertility were evaluated for several characteristics associated with bulb flavor. Sulfur levels interacted with cultivars in influencing bulb pungency and concentrations of S and individual sugars, except for fructose. Enzymatically formed pyruvic acid correlated poorly with bulb S concentration, which suggests differential partitioning of S into flavor and nonflavor compounds among cultivars. Bulb percent dry weight correlated negatively with bulb S concentration. Since poor correlations were found between enzymatically formed pyruvic acid and water-soluble carbohydrates, we postulate that pungency and sweetness function independently in bulbs of fresh-market short-day onion cultivars.

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