scholarly journals Profile of Semiquinone Radicals, Phytohormones and Sugars in Pistacia vera L. cv. Kirmizi Development

Agronomy ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 2115
Author(s):  
Iwona Morkunas ◽  
Mehmet Zafer Doğu ◽  
Agnieszka Woźniak ◽  
Waldemar Bednarski ◽  
Jacek Kęsy ◽  
...  
Keyword(s):  
Electron Paramagnetic Resonance Spectroscopy ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Total Sugar ◽  
Resonance Spectroscopy ◽  
Pistacia Vera ◽  
Total Sugar Content ◽  
Semiquinone Radicals ◽  
Cluster Thinning ◽  
Flower Abscission

The main aim of this study was to investigate metabolic responses of fruits, leaves, and shoots of pistachio trees (Pistacia vera L. cv. Kirmizi) during their development. Electron paramagnetic resonance spectroscopy revealed significant increase in generation of semiquinone radicals in fruits and leaves of pistachio, while the flower cluster thinning application was conducted in relation to the control; especially at the second term of the plant material collection. Moreover, flower abscission caused an increase in the level of phytohormones such as indole-3-acetic acid and abscisic acid in fruits at the first term of fruits sampling. In turn, high-performance liquid chromatography analysis revealed differences both in the profile as well as the contents of soluble sugars detected in pistachio organs. The highest total sugar content was found in fruits of pistachio where the flower cluster thinning application was made early. Total sugar levels were higher also in leaves and shoots of the above-mentioned pistachio plants in relation to the control until the third sampling time. The importance of high levels of fructose in the fruits following the flower abscission was observed. Additionally, analyses of mineral elements in organs showed that copper and phosphorus contents in fruits were higher after the flower abscission in relation to the control. To conclude, our findings signal on contribution of semiquinone radicals, paramagnetic manganese ions, phytohormones, nutrients, and sugars in pistachio organs development on the background of the flower cluster thinning which was applied before fructification.

scholarly journals Changes in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nucifera L.) Inflorescences

CORD ◽  
2008 ◽  
Vol 24 (1) ◽  
pp. 7
Author(s):  
Bandupriya H.D.D.
Keyword(s):  
Starch Content ◽  
Cocos Nucifera ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Total Sugar ◽  
Mature Stage ◽  
Inflorescence Development ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Maturity Stages

Changes in soluble sugars, sugars profile, starch and proline levels in inflorescence rachillae from individual coconut palms were investigated during inflorescence development with the aim of determining a possible correlation between these characters and morphogenic potential of inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of -1 to -13 stages (considering the youngest open inflorescence as 0 stage) in decreasing order of maturity (–1 stage is the most mature stage whereas –13 is the most immature stage). Important differences among the maturity stages were observed for total sugars. In very tender inflorescences (-13 and -12), the total sugar content was very low whereas a gradual increase was observed from -11 to -7 stages, with  -7 stage having the highest level. The total sugar content in more mature inflorescences was relatively low, with the exception of -2 stage, which had a high total sugar content. In regard to sugar profiles, sucrose, fructose and glucose were the main soluble sugars present in coconut inflorescence and sucrose was the most abundant sugar in -5 to -9 maturity stages. Total soluble sugars and sucrose in maturity stages from -5 to -9 showed a very similar variation and significantly higher levels of sucrose were observed in -6 to -8 stages. The proline content in the mature stages, -1 to –3, was significantly lower than in the other stages with no significant variation in the stages –4 to –11. The pattern of variation in starch content was similar to that of proline which decreased with increasing maturity of inflorescence. In view of the results obtained, the higher accumulation of sucrose and total sugars in -6, -7 and -8 stages may have some significance in morphogenesis, especially as an energy source. The 10 cm length inflorescence that responds better for callusing falls within this range. Thus total sugar and sucrose content may be possible biochemical markers for assessing the morphogenic potential of inflorescence explants.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

2014 ◽  
Vol 57 (4) ◽  
pp. 507-521 ◽  
Author(s):  
Joanna Ostrzycka ◽  
Marcin Horbowicz ◽  
Włodzimierz Dobrzański ◽  
Leszek S. Jankiewicz ◽  
Jan Borkowski
Keyword(s):  
Chemical Composition ◽  
Oxalic Acid ◽  
Dry Matter ◽  
Nutritive Value ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Total Sugar ◽  
Ripe Fruit ◽  
Total Sugar Content ◽  
The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g<sup>-1</sup> in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g<sup>-1</sup>, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g<sup>-1</sup>.

Determination of Total Sugar Content in Soy-Based Drinks Using Infrared Spectroscopy and Chemometrics

2018 ◽  
Vol 11 (7) ◽  
pp. 1986-1993 ◽  
Author(s):  
André Machado Rech ◽  
Fábio Henrique Weiler ◽  
Marco Flôres Ferrão
Keyword(s):  
Infrared Spectroscopy ◽  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

Nachweis der Zucker in den Thylakoiden von Rhodospirillum rubrum und Rhodopseudomonas viridis

1968 ◽  
Vol 23 (5) ◽  
pp. 671-675 ◽  
Author(s):  
G. Drews
Keyword(s):  
Protein Fraction ◽  
Rhodospirillum Rubrum ◽  
Purple Bacteria ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Phase ◽  
Rhodopseudomonas Viridis ◽  
Total Sugar Content ◽  
Structure Component ◽  
Phenol Water

The thylakoids (chromatophores) of the sulfur-free purple bacteria Rhodospirillum rubrum contain 30% lipids soluble in methanol-chloroform, 46% protein, and 14% carbohydrates. 90% of the total sugar content was glucose, 4% fucose, 5% rhamnose. In the thylakoids of Rhodopseudomonas viridis 3,3% sugar was demonstrable (50% glucose, 17% galactose, 15% rhamnose and 17% mannose). 2-keto-3-desoxy-octonate is a structure component in both organisms. After treatment of thylakoids with phenol/water, the main sugar fraction was in the water phase, although in both organisms 3 to 4% of the protein fraction in the phenol phase consists of sugar.

Effect of shading during growth on the soluble sugar contents of short rotation ryegrass.

1961 ◽  
Vol 1 (3) ◽  
pp. 153 ◽  
Author(s):  
JF Melvin ◽  
MA Sutherland
Keyword(s):  
Sugar Content ◽  
Soluble Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Short Rotation

The effect of shading for 64 hours before cutting on the soluble sugar contents of short rotation ryegrass has been determined at weekly intervals during growth. From grass with five to six leaves emergent to the stage of growth usually accepted for hay-making, the average reduction in the total sugar content of the shaded plants was about 30 per cent, made up of decreases in sucrose (12 per cent), oligosaccharides (5 per cent) and fructosans (13 per cent).

PHENOLIC COMPOUNDS AND TOTAL SUGAR CONTENT IN 'ORO AZTECA' PEACH FRUIT SPRAYED WITH PUTRESCINE

2010 ◽  
pp. 81-86
Author(s):  
O. Franco-Mora ◽  
O. Pérez-Huerta ◽  
E.J. Morales-Rosales ◽  
A. González-Huerta ◽  
M. Huerta-Lara
Keyword(s):  
Phenolic Compounds ◽  
Sugar Content ◽  
Total Sugar ◽  
Peach Fruit ◽  
Total Sugar Content
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