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Sunday, July 26, 2020 | History

2 edition of Phenolic acids and ethylene biosynthesis in pears during ripening and storage found in the catalog.

Phenolic acids and ethylene biosynthesis in pears during ripening and storage

Sylvia Elise Meadows

Phenolic acids and ethylene biosynthesis in pears during ripening and storage

by Sylvia Elise Meadows

  • 115 Want to read
  • 21 Currently reading

Published .
Written in English

    Subjects:
  • Pear.

  • Edition Notes

    Statementby Sylvia E. Meadows.
    The Physical Object
    Pagination[12], 142 leaves, bound :
    Number of Pages142
    ID Numbers
    Open LibraryOL14245288M

    Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J. Evolution of antioxidant capacity during storage of selected fruit and vegetables. J Agr Food Chem. ;– [46] Blankenship SM, Richardson DG. Changes in phenolic acids and internal ethylene during long-term cold storage of pear.   Fig. colour of plum cultivars during storage at 20⁰C. The results represent the mean of ten fruit in duplicate ± S.E Serrano et al., , Spain Fig. Weight loss of four plum cultivars during storage at 20 ⁰C. The results represent the means of ten fruit .

    Fruit composition at harvest is strongly dependent on the temperature during the grapevine developmental cycle. This raises serious concerns regarding the sustainability of viticulture and the socio-economic repercussions of global warming for many regions where the most heat-tolerant varieties are already cultivated. Despite recent progress, the direct and indirect effects of temperature on. Studies on plant metabolism, including those on cereals, increasingly focus on plant phenolic compounds, e.g. phenolic acids and flavonoids. The aim of this study was to present a comprehensive picture of major phenolic acids in grain, starting from their biosynthesis, their occurrence and finally their role in the vegetation of cereals.

    We investigated the characteristics of ethylene biosynthesis associated with ripening in banana (Musa sp. [AAA group, Cavendish subgroup] cv Grand Nain) -ACS1 encoding 1-aminocyclopropanecarboxylic acid (ACC) synthase in banana fruit was the gene related to the ripening process and was inducible by exogenous ethylene. At the onset of the climacteric period in naturally ripened fruit. It has been reported that flavanols and phenolic acids are formed primarily during the cell division phase during the early development of the apple, then decrease in concentration during fruit growth and maturation (Mosel and Herrmann, ; Renard et al., ). In many regions where cider apples are grown, fruit are allowed to mature on the.


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Phenolic acids and ethylene biosynthesis in pears during ripening and storage by Sylvia Elise Meadows Download PDF EPUB FB2

Graduate Thesis Or Dissertation Phenolic acids and ethylene biosynthesis in pears during ripening and storage Public Deposited.

Analytics × Add to Author: Sylvia Elise Meadows. Phenolic acids and ethylene biosynthesis in pears during ripening and storage. Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation. Food Chemistry, DOI: /em Jihyun Lee, Sea C.

Min, Kyung Bin Song. Effects of Edible Coating on the Quality Change in ‘Hongro’ Apples during by:   Nitric oxide (NO) directly interferes with ethylene production during fruit ripening either by suppression of the activity of various enzymes implicated in ethylene biosynthesis or through direct stoichiometric : Rashmi Shakya, Manju A.

Lal. The total phenolic and flavonoid contents increased during storage for 6 and 12 months at 4 °C. The antioxidant activities assessed by 1,1-diphenylpicrylhydrazyl (DPPH) and ferric reducing. It is noteworthy that the content of ABA, ABA-GE, and DPA was higher in PR fruits than FR, indicating a more pronounced effect of these compounds during fruit storage than during in vivo ripening.

Sugar, organic acid, and amino acid content. Overall, the FR fruits showed the highest content of. In addition, the highest content of chlorogenic acid was found at 21 days, but declined progressively during fruit ripening.

Similar trends were found in p-coumaric acid, cafferic acid, gallic acid, protocatechuic acid, rutin and naringenin. It appears that all individual phenolic acids and flavonoids increased in the early storage stage and then decreased during further storage.

Avocado is a climacteric fruit which does not produce large amounts of ethylene on the tree and does not ripen until it is harvested. Attached fruits contain trace amounts of ethylene and ACC (l-aminocyclopropane-l-carboxylic acid), have low ACC synthase activity, and contain some MACC (l-(malonylamino) cyclopropane - l - carboxylic acid).

This work indicates that cherimoya behaves like a climacteric fruit after harvesting, because it shows respiration and ethylene crises connected with its ripening. The increase in ethylene production is caused by an increase in the activities of ACC-synthase and ethylene-forming enzyme (EFE), which are very low in the freshly picked fruit, but increase rapidly over the second day, reaching a.

Alteration on phenolic acids and the appearance of lotus (Nelumbo nucifera Gaertn) seeds dealt with antistaling agents during storage. International Journal of Food Properties21 (1), DOI: / The cystathionine-Ξ-synthase gene involved in methionine biosynthesis is highly expressed and auxin-repressed during wild strawberry (Fragaria vesca L.) fruit ripening.

Abscisic acid (ABA) is a phytohormone which is involved in the regulation of tomato ripening. In this research, the effects of exogenous ABA on the bioactive components and antioxidant capacity of the tomato during postharvest ripening were evaluated.

Mature green cherry tomatoes were infiltrated with either ABA ( mM) or deionized water (control) and stored in the dark for 15 days at Antioxidant properties of durian fruit as influenced by ripening Article in LWT- Food Science and Technology 41(10) December with 2, Reads How we measure 'reads'.

effects of some growth regulators on the ripening and storage quality of apples and pears. authors. r.o. sharples, d.s. johnson _46 phenolic acids - possible involvement in regulating growth and alternate fruiting in olive trees.

_ avocado fruit ripening and ethylene biosynthesis _ abscisic acid, isopentenyladenine and. Sylvia Elise Meadows has written: 'Phenolic acids and ethylene biosynthesis in pears during ripening and storage' -- subject(s): Pear Asked in Technology, Organic Chemistry, Acids and Bases.

PHENOLIC ACIDS AND ETHYLENE BIOSYNTHESIS IN PEARS DURING RIPENING AND STORAGE CHAPTER I. INTRODUCTION Biochemical changes, particularly those involving ethylene, that occur in pears during ripening and long-term cold storage are of interest in that they may offer a mechanism to extend the useful storage life of pears.

Dynamic regulation of tomato fruit secondary metabolism. During the ripening of tomato fruit, co-ordinated genetic and biochemical events occur (Fraser et al., that result in changes to fruit colour, texture and flavour (Alexander and Grierson, ; Giovannoni, ; Fraser et al., ).Since some secondary metabolites are relevant to colour, flavour or tissue specificities, these.

During transit and storage some produce is set in oxygen deficient environments to control this effect.

Various fruit contain chemicals (such as the hormone ethylene) that mediate ripening. Ultraviolet (UV) radiation modulates secondary metabolism in the skin of Vitis vinifera L. berries, which affects the final composition of both grapes and wines.

The expression of several phenylpropanoid biosynthesis-related genes is regulated by UV radiation in grape berries. However, the complete portion of transcriptome and ripening processes influenced by solar UV radiation in grapes. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B.

glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening.

The effect of harvest time and 1-MCP ( ppm) was evaluated on the ‘Hass’ avocado fruit skin colour during ripening.

Treated, fruit were stored at °C for 28 d, followed by ripening at 21 °C. The treatement improved the colour development for early and middle harvest when compared with late harvest.

The authors concluded that, 1-MCP.Metabolomics. We previously used NMR to evaluate metabolite concentration changes during kiwifruit physiological development (Salzano et al., ).The same approach was used here to quantify metabolites in hydroalcoholic (free amino acids, organic acids, sugars and others) and organic (fatty acids, phospholipids, sterols, and galactolipids) extracts at different postharvest stages.di•erent seed tissues.

Biosynthesis of the direct ethylene precursor 1-aminocyclopropanecarboxylic acid (ACC), the expression of ACC oxidase (ACO), and ethylene production were investigated in the cotyledons and embryonic axis of germinating pea seeds. An early onset and sequential induction of ACC biosynthesis.