Effect of maturity stages, variety and storage environment on sugar content of tomato stored in multiple pads evaporative cooler

BACKGROUND: The sweetness of highbush blueberries is a sensory quality standard for consumers. Changes in metabolites and expression of associated genes induce variation in the sensory quality of blueberries. OBJECTIVE: This work investigated the ripening mechanism of blueberries by measuring changes in organic acids and sugar content as well as the gene expression levels associated with sugar accumulation, such as β amylase, invertase, sucrose phosphate synthase, and tonoplast monosaccharide transporter genes, before and after harvesting. METHODS: We used three different blueberry cultivars (Duke, Sierra, and Elizabeth) that we harvested at two ripening stages in a randomized complete block design and then kept at room temperature or 4°C for 7 days. The organic acids and sugar content were measured via HPLC, and gene expression levels were analyzed by qPCR. RESULTS: Cultivars, ripening stage, and storage conditions affected the synthesis of sugars and degradation of organic acids to determine the sweetness in blueberries and the expression of tagged genes and analyses of compounds involved in the metabolic mechanism. CONCLUSIONS: The results provide insights into the mechanism underlying the ripening and the postharvest quality. This study may support the selection of suitable blueberry cultivars that meet customer demand.

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Seed Dormancy Breaking and Germination in Bituminaria basaltica and B. bituminosa (Fabaceae)

Plants ◽

10.3390/plants9091110 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1110 ◽

Cited By ~ 1

Author(s):

Francesca Carruggio ◽

Andrea Onofri ◽

Carmen Impelluso ◽

Gianpietro Giusso del Galdo ◽

Giovanni Scopece ◽

...

Keyword(s):

Seed Dormancy ◽

Dormancy Breaking ◽

Physical Dormancy ◽

Palisade Cell ◽

Mediterranean Populations ◽

Seed Collection ◽

Maturity Stages ◽

Storage Times ◽

And Storage

Most legumes are well-known for the physical dormancy of their seeds; hence, the implementation of appropriate scarification techniques is essential for introducing new legume crops within agricultural systems. This study investigated morpho-anatomical traits and dormancy-breaking requirements in two taxa of the genus Bituminaria: the widespread B. bituminosa and the point endemic B. basaltica. As the species under investigation show monospermic indehiscent legumes, pods were used in this research. We performed pod trait measurements, light microscopy observations on the seed coat anatomical structure, and germination tests after mechanical, thermal, and chemical scarification treatments for seed dormancy breaking. Moreover, germination performance at different pod maturity stages and storage times was tested. Differences in morpho-anatomical traits were found, with B. basaltica having a thicker palisade cell layer and B. bituminosa showing larger pods. All of the scarification treatments proved to be able to break physical dormancy, with mechanical and chemical scarification being the most effective methods in both species. Nevertheless, dormancy-breaking treatments performed better in B. bituminosa. Seeds at early pod maturity stages showed higher germination capacity in both species. Overall, this research provided background knowledge on seed collection time, storage strategy, and effective pre-sowing treatment, which might contribute to enhance propagation and use of Bituminaria species for multiple purposes. Under this perspective, the future characterization of additional Bituminaria genetic resources from other Mediterranean populations will have remarkable importance.

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Sugars in Staple Type Sweet Potatoes as Affected by Cooking and Storage

The Journal of Agriculture of the University of Puerto Rico ◽

10.46429/jaupr.v70i2.7083 ◽

1969 ◽

pp. 121-126

Author(s):

Franklin W. Martin

Keyword(s):

Ambient Temperature ◽

Dry Matter ◽

Reducing Sugars ◽

Sugar Content ◽

Reducing Sugar ◽

Sweet Potatoes ◽

Microwave Baking ◽

Before And After ◽

And Storage ◽

Starchy Foods

Staple type sweet potatoes with little or no sweetness after cooking, and that appear to be suitable as everyday starchy foods, have been developed. The reducing and non-reducing sugar contents of these cultivars before and after microwave baking, and before and after storage, were compared with those of conventional sweet cultivars. The non-reducing sugar content is reduced slightly by baking in most cultivars. The reducing sugar content greatly increases with baking except in a few staple types. A series of varieties can be distinguished with respect to sugar changes. Storage at ambient temperature for 1 to 2 months results in slight increases in non-reducing sugar contents and little change in reducing sugars. Sugar contents before or after baking or storage are not related to dry matter, starch or protein contents. However, staple and sub staple cultivars are characterized by a drier mouthfeel.

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Evaluation of quality characteristics and storage stability of mixed fruit jam

Food Research ◽

10.26656/fr.2017.5(1).365 ◽

2020 ◽

Vol 5 (1) ◽

pp. 225-231

Author(s):

F. Yeasmin ◽

M.J. Khan ◽

M.H. Riad

Keyword(s):

Physicochemical Properties ◽

Consumer Satisfaction ◽

Storage Stability ◽

Sugar Content ◽

Storage Period ◽

Reducing Sugar ◽

Sensory Properties ◽

Soluble Solids ◽

Total Soluble Solids ◽

And Storage

Diversification of food is the key factor for enhancing physicochemical properties, nutritional status and consumer satisfaction. Hence, mixed fruits jam was developed from coconut and pineapple pulps in varied ratios (1:1, 3:1 and 1:3). Moisture, lipid, protein, fiber, ash and total carbohydrate contents of different jam samples varied significantly (p≤0.05) and found values in the ranges 26.78-29.15%, 4.12-10.81%, 0.56-1.13%, 1.51- 3.12%, 0.30-0.37% and 62.69-67.91% respectively. Storage stability of the jam samples was analyzed for 6 months keeping under refrigerated (4°C) and room (30°C) temperatures. Physicochemical properties such as total soluble solids, acidity, pH and reducing sugar content were evaluated at 2-months intervals. The parameters were changed variedly due to compositional variances, packaging materials and storage temperatures. Total soluble solids, acidity and reducing sugar content increased gradually while pH declined upon extension of storage period. Sensory properties for color, taste, flavor, texture and overall acceptability of jam samples were tested where sample with pineapple and coconut in the ratio 3:1 showed the best result than others. Samples were also analyzed for yeast and mold count at the end of the storage period and positive result was found in case of samples packed in plastic containers kept under room temperature. The study yields diversified jam samples with better nutritional and sensory properties with satisfactory shelf life.

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The Optimum Storage Conditions on the Quality of the Stingless bee Honey

Journal of Physics Conference Series ◽

10.1088/1742-6596/2049/1/012003 ◽

2021 ◽

Vol 2049 (1) ◽

pp. 012003

Author(s):

Imron Meechai ◽

Isma-ae Chelong ◽

Romlee Chedoloh

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Sugar Content ◽

Storage Condition ◽

Storage Conditions ◽

Stingless Bee ◽

Significant Difference ◽

Storage Times ◽

And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

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Characterization and Purification of Protease Extracted from Two Maturity Stages of ‘Noni’ (Morinda citrifolia L.) fruit

Scientific Research Journal ◽

10.24191/srj.v14i2.5420 ◽

2014 ◽

Vol 11 (2) ◽

pp. 1 ◽

Cited By ~ 1

Author(s):

Normah Ismail ◽

Nurulain Abd Razak

Keyword(s):

Molecular Weight ◽

Proteolytic Activity ◽

Specific Activity ◽

Morinda Citrifolia ◽

Precipitation Method ◽

Unripe Fruit ◽

Maturity Stages ◽

Plant Protease ◽

Freeze Dried ◽

And Storage

Protease was extracted from two maturity stages of noni fruits (Morinda citrifolia L.), unripe (stage 1) and ripe (stage 5). The crude extract was partially purified by acetone precipitation method followed by dialysis, gel filtration chromatography and freeze drying. Protein concentrations, proteolytic activity, molecular weight distribution, pH stability, temperature stability and storage efficiency of the resulting protease were evaluated. The unripe and ripe noni fruit contains 0.65 and 0.35% protein, respectively. Molecular weight of the proteases from both stages ranged approximately between 3 to 28 kDa based on the SDS-PAGE results. The optimum activity were at pH 7s and 6, temperatures of 40 and 50°C, respectively for proteases obtained from the unripe and ripe fruit. Analysis from the freeze dried protease indicated that protease from ripe noni fruits had higher protein concentration and specific activity compared to those from unripe fruit. However, it is more sensitive to pH and temperature and less stable during storage as it shows lower proteolytic activity compared to protease from unripe fruit. Based on its high proteolytic activity reaching up to 70.31 U/mg and storage stability (30% lost of activity), noni fruit could be an alternative source of plant protease.

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