The Physiology and Biochemistry of Kiwifruit (Actinidia deliciosa)

Size: px
Start display at page:

Download "The Physiology and Biochemistry of Kiwifruit (Actinidia deliciosa)"

Transcription

1 ISSN No. (Print): ISSN No. (Online): The Physiology and Biochemistry of Kiwifruit (Actinidia deliciosa) Mostafyi Akram Ms student in Pomology, University of Tabriz, Iran. (Corresponding author: Mostafyi Akram) (Received 05 February 2018, Accepted 14 May, 2018) (Published by Research Trend, Website: ABSTRACT: Kiwi fruit is cultivated in many parts of the world and has generating income among a large group of population. The physiology and biochemistry of Kiwi plays an important part in understating its role in food chemistry. The in vivo and in vitro studies have revealed that kiwi cause different natural impacts like antiviral (hostile to HIV) action, protection against oxidative DNA damage and anticancer action. Free radical-induced oxidative stress has been related with a few lethal cell forms, including oxidative harm to protein and DNA, film lipid oxidation, compound inactivation, and quality transformations may prompt carcinogenesis. The present study is an attempt to review the physiology and biochemistry of Kiwi. Keywords: Kiwi, physiology, biochemistry, impacts INTRODUCTION Biological Forum An International Journal 10(1): (2018) The class Actinidia, to which the kiwifruit ( Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson vardeliciosa) has a place, has its roots in South Western China. In spite of the fact that it contains a few different species which deliver palatable natural product (for instance, Actinidia chinensis and Actinidia arguta), Actinidia deliciosa is the main part which has been created financially on a vast scale (Ferguson, 1990a). The kiwifruit plant is a deciduous, perpetual climber and is dioecious. Natural product having a place with a few Actinidia species are gathered in the wild, the total quantity being about the same as net current generation of kiwifruit somewhere else on the planet (Ferguson, 1990b). The kiwifruit has accomplished a protected place on the planet plant economy without science building up a considerable comprehension of its science. Further development will be reliant on a more noteworthy level of vital and fundamental research. Some current investigations represent some strange properties of this plant and give some knowledge that are huge agronomically. Issues of specific significance are, the positional and introduction reactions which decide bud burst, shoot power and blossoming, chilling necessities and models for arrival of dormancy and for flower initiation (vernalization like reactions) and the particular life structures of the root framework. Additionally investigate needs are demonstrated in root stock determination, preparing and plant change. The fruit has a thin epidermal layer, only a few cells deep. The outer pericarp (OP), lying underneath the epidermis, is made up of thin walled elliptical parenchyma cells, divided from the inner pericarp (IP) of elongated cells by a cylindrical network of vascular bundles. Both the outer and inner pericarp cells have plastids containing chlorophyll which give the internal tissue its characteristic green color. Surrounded in the inner pericarp is the ring of seed locules (carpels), slit like chambers running longitudinally nearly the total length of the fruit. The seed locules contain a mucilaginous matrix which aids the small black seeds. Within the inner pericarp is the white core, or columella, made up of large parenchyma cells which are deficient in chlorophyll (Beever and Hopkirk, 1990). In the southern hemisphere, kiwifruit normally flower in November and are ready to harvest in April- May. In many fruit the colour of the skin fluctuates as the fruit ripens. The kiwifruit is unusual in that the outward manifestation of the fruit changes very little as it ripens: judging the ripeness of kiwifruit on the vine is consequently difficult. Kiwifruit which are harvested immature do not store well and never develop the characteristic attractive flavour of ripe fruit (Harman, 1981). The vital need by the industry for a dependable maturity test to conclude when the fruit is ready to harvest provided the incentive for research on kiwifruit ripening during the 1970s and early 1980s (Beever and Hopkirk, 1990). A few assortments are developed in India however Hayward and Allison are primarily grown. Hayward is modest carrier under Indian conditions, and subsequently individuals want to develop Allison.

2 It generally develops by last week of October or first seven day stretch of November in the mid slope states of India, contingent on the height, temperature and other climatic conditions. After harvesting the fruits at full maturity, it does not show rapid changes for about a week at room temperature. During the next seven days, it begins maturing at a quicker rate and break down; consequently, restricting its timeframe of realistic usability for around 3 4 days. Softening in natural products happen, because of a few physiological and biochemical changes. These fluctuations are interceded by a few senescence causing proteins. Degradative procedures probably going to have their consequences for timeframe of realistic usability and quality. A few chemicals and development controllers are utilized for delaying the post collect existence of perishable items. Kiwifruit are harvested mature and unripe, and considerable fruit softening must take place before fruits can be eaten. Several studies have described the physiological processes during ripening of kiwifruit after harvest (Nicolas et al., 1986; Arapaia et al., 1987; Lallu et al., 1989). Large changes in a number of physiological and chemical parameters have been recorded not only in whole fruit but also in different tissue types within the fruit. Kiwifruit are made up of three distinct tissue types; outer pericarp (OP), inner pericarp (seed and locule), and core, and these have been shown to differ in chemical composition (Macrae et al., 1989a), rate of softening (Macrae et al., 1989b) and rate of change in cell wall compounds (Redgewell et al., 1992). KIWI NATURAL PRODUCT AS ALLERGEN Kiwi natural product affects human wellbeing and in Chinese conventional medication it was utilized for malignancy counteractive action and treatment (Motohashi et al., 2002). The in vivo and in vitro studies have revealed that kiwi cause different natural impacts, for example, antiviral (hostile to HIV) action (Gavrovic- Jankulovic et al., 2002), protection against oxidative DNA harm (Collins et al., 2003), anticancer action (Collins et al., 2003; Motohashi et al., 2002), and so on. On the other hand, literature describing negative impacts of kiwi natural product utilization on subjects inclined to hypersensitivity is likewise winding up progressively bigger (Lucas et al., 2003). Hypersensitivity to kiwi natural product was first portrayed in 1981 (Fine, 1981), and has since been broadly depicted over the during recent years. An extensive variety of indications, including confined oral Akram 130 hypersensitivity (OAS), laryngea l edema, urticaria, spewing, cardiovascular crumple and dangerous hypersensitivity, have been accounted for (Lucas et al., 2003). Kiwi natural product hypersensitivity has been much of the time related with sensitivity to different nourishments and to birch (Pastorello et al., 1996; Voitenko et al., 1997) and timothy grass (Pastorello et al., 1996) dust. recognization of significant allergens in kiwi natural product has so far brought about clashing and confounding outcomes both as far as number and pertinence of allergens. Infact, diverse examinations revealed distinctive allergens, likely because of contrasts in both exploratory techniques or study populace utilized (Lucas et al., 2003). Just some of them have been disconnected and described. Actinidin (a 30 kda protein), assigned Act c 1, has been portrayed as a noteworthy kiwi fruitallergen, restricting IgE from over 90% of patients with kiwi sensitivity (Pastorello et al., 1998). Further, a 24 kda protein, announced as a potential significant kiwi allergen and assigned Act c 2, has been separated and biochemically described as a thaumatin-like protein, having a place with the group of PR-proteins (Gavrovic-Jankulovic et al., 2002). A third allergen, only partially characterized,, is a 43 kda protein accounting just for 0.1% of aggregate kiwi protein content (Moller et al., 1997). KIWELLIN, CELL-WALL PROTEIN Kiwellin is a cysteine-rich protein distinguished as one of the significant protein parts of kiwif and, accordingly, as a novel kiwifruit allergen (T amburrini et al., 2005; Ciardiello et al., 2009; Bernardi et al., 2010; Bublin et al., 2010). Kiwellin is available in the eatable piece of the foods grown and different extractions demonstrated that kiwellin is enhanced in high salt parts, recommending it is related with the cell wall (Tamburrini et al., 2005; Ciardiello et al., 2009). Homologues of kiwellin are found in an extensive assortment of plants, yet not in Arabidopsis, and none of them has been practically described. Transcript levels of a grape homologue (Grip22) were found to increment in the late phase of maturing (Davies and Robinson, 2000), rather than kiwifruit where kiwellin is expressed from early fruit development (Ciardiello et al., 2009). In contrast, comparative transcript profiling recognized a potato homologue (TC197025) as being emphatically upregulated in plants tainted with Phytophtora infestans. No basic homologue has been distinguished for kiwellin.

3 The protein was portrayed as particular with two spaces, a N-terminal 4 kda peptide called kissper (deposits 1 39) containing six cysteines and a C- terminal area called KiTH containing 8 cysteines Cleavage of kiwellin into kissper and KiTH can be intervened by actinidin in vitro (Tuppo et al., 2008) and the kissper peptide was separated from ready greenfleshed kiwifruit, proposing it gets from in vivo handling of kiwellin (Ciardiello et al., 2008). Preparatory auxiliary examination showed that detached kissper is for the most part adaptable in arrangement in spite of the greater part of its six cysteines being associated with disulphide bonds (Ciardiello et al., 2008). At a useful level, kissper was found to have ph-dependent and voltage-gated poreframing exercises portrayed by anion selectivity and diverting in display engineered planar lipid layers (Ciardiello et al., 2008), and, more recently, to exert anti-inflammatory and anti-oxidant effects on human intestinal cultured cells. The structure affirms the particularity of the protein and the natural adaptability of kissper, and uncovers that KiTH harbors a twofold psi b-barrel overlay snared to a N-terminal b hairpin, with long circles jutting out of the barrel hooked a profound canyon at the protein surface. Comparisons with structurally-related proteins suggest that kiwellin might be involved in carbohydrate binding and/or hydrolysis; however, no activity against a range of oligo- and polysaccharides was recognized. PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES Actinidia chinensis is a business crop in different nations, for example, Chile, China and Italy (Ferguson and Huang 2007; Nishiyama 2007). In India, the region under this natural product is less, because of its intriguing presentation. With broad research and formative help, its business development in India has been reached out to the mid-slopes of Himachal Pradesh, Jammu-Kashmir and Arunachal Pradesh. Kiwifruits are typically expended as new organic product, in light of the fact that new peel of natural product is having an extensive variety of mixes prompting unmistakable flavors in the fruit. The appearance and dietary qualities are by and large impacted by the shades and vitamins introduce in the fruit where-as taste is essentially affected by the causticity, sweetness and volatiles. Two regular approaches to evaluate the corrosive substance of the examples incorporate the assurance of beginning ph and titratable causticity (TAD). The size of ph gives prompt or genuine sharpness (real hydrogen particle fixation). Titratable acridity demonstrates the aggregate or potential corrosiveness to such an extent that it Akram 131 incorporates the aggregate number of corrosive atoms. Soluble solids content (SSC) incorporates particles that are genuinely solvent in a watery example. SSC is estimated as the units of Brix value that is characterized as percent sucrose by weight. SSC has been appeared to mirror the eating nature of ready organic product. The proportion of sugar to natural acids (SSC/TAD) has been identified with enhance quality for an assortment of leafy foods the ideal time for reaping. Restorative qualities of kiwifruit are high ascorbic corrosive levels (Ferguson and Huang 2007), polyphenols (Sheng et al. 2005), and the presence of flavonoids. Kiwifruits are utilized for the treatment of a wide range of sorts of malignancies, e.g., stomach, lung, and liver tumor (Yang 1981) in conventional drug. A few investigations have demonstrated that the concentrates of kiwi natural products restrain malignancy cell development and display cell assurance against oxidative DNA damage in vitro (Collins et al. 2001). Cancer prevention agents have turned into a well known research point since they cannot be produced by the human body and consequently must be devoured in the eating regimen. They might be characterized as any substance that when display at low fixations altogether delays or keeps the oxidation of that substrate in a chain response (Halliwell and Whiteman 2004). Numerous foods grown from the ground are rich sources of cancer prevention agents. Kiwi fruit has been very much depicted for its organization. A great deal of work has been done on the natural exercises of kiwi fruit however next to no data is at present accessible about the cancer prevention agent action of this fruit at various reaping stage. Free radical-induced oxidative stress has been related with a few lethal cell forms, including oxidative harm to protein and DNA, film lipid oxidation, compound inactivation, and quality transformations that may prompt carcinogenesis (Floyd 1990). The main sources of death in the United States are cardiovascular ailments and tumor. (Willet 1995) evaluated that approximately 32% of growths could be kept away from by dietary alterations. Plant extricates from fruits, vegetables and restorative herbs allegedly have anticancer action, similar to chemotherapy and hormonal medications. Epidemiological and lab examines have additionally demonstrated that taking plentiful foods grown from the ground in the human eating regimen is related with a lower danger of coronary illness and malignancy (Liu et al, 2010). Products of the soil contain numerous phytochemicals with different bioactivities including cancer prevention agent, calming and anticancer exercises.

4 In a past report, it was discovered that fruits give the biggest commitment of cancer prevention agents in the human eating routine because of a plenitude of vitamins, phenolic mixes and carotenoids (Wang et al, 1996). Past examinations have demonstrated that kiwifruit contains large amounts of bioactive mixes, for example, vitamin C, vitamin E, flavonoids, carotenoids, minerals and others. As indicated by Leong and Shui (Leong 2002), Actinidia natural products have high cancer prevention agent limit. Phenolics and Vc content altogether influence the cancer prevention agent nature of the fruit (Kalt et al 999, Krupa T2011). Diverse sorts of kiwifruit have distinctive development and formative varieties, and also fruit quality and flavor (Ge et al 2013) (Zou et al 2012) exhibited that diverse Actinidia genotypes have distinctive cell reinforcement and malignancy preventive (antiproliferative) properties. The three major acids present in kiwifruit are citrate, quinate, and malate. Kiwifruit contains % total acidity with 40-50% as citrate, 40-50% as quinate, and 10% as malate. The citrate and quinate is highest in inner and outer pericarp, respectively. The core has the lowest total acid content;predominantly citrate is present at the time of harvest. The storage temperature affects the balance of the three major acids in the fruit (Richardson et al., 2004). CONCLUSION Kiwifruit is rich in bioactive compounds such as vitamin C, vitamin E, flavonoids, carotenoids, and minerals and others. It is repository of different biochemical that helps in the prevention of different diseases. However, the hypersensitivity to Kiwi fruit is a cause of concern for few individuals. Kiwifruit are harvested mature and unripe, and considerable fruit softening must take place before fruits can be eaten and allergen sensitivity must be checked. Several studies reported large changes in a number of physiological and chemical changes not only in whole fruit but also in different tissue types within the fruit. REFERENCES Atkinson RG, Macrae EA. Kiwifruit. In: Pua EC, Davey MR (2007). (ed) Transgenic Crops V. Springer Berlin Heiderberg. Beever, D.J, Hopkirk, G. (1990). Fruit development and fruit physiology In: I.J. Warrington, & G.C. Weston, Editors, Kiwifruit Science and Management, New Zealand: Ray Richards Publisher in association with New Zealand Society for Horticultural Science, pp Camardella, L., Carratore, V., Ciardiello, M. A., Damonte, G., Benfatti, U., and De Flora, A. (1995). Primary Structure of Human Erythrocyte Nicotinamide Akram 132 Adenine Dinucleotide Phosphate (NADP[H])-Binding Protein FX: Identification With the Mouse Turn- Transplantation Antigen P35B. Blood, Vol. 85, No 1 (January l), pp Collins BH, Horska A, Hotten PM, Riddoch C, Collins AR. (2001). Kiwi fruit protects against oxidative DNA damage in human cells in vitro. Nutr Cancer, 39: Davies, C., and Robinson, S. P. (2000). Differential Screening Indicates a Dramatic Change in mrna Profiles during Grape Berry Ripening. Cloning and Characterization of cdnas Encoding Putative Cell Wall and Stress Response Proteins. Plant Physiol. 122: Ferguson, A. R. 1990: Botanical nomenclature: Actinidia chinensis, Actinidia deliciosa, and Actinidia setosa. In: Warrington, I. J.; Weston, G. C. ed. Kiwifruit: science and management. Auckland, Ray Richards Publisher in association with the New Zealand Society for Horticultural Science. Pp Ferguson, A. R.; Bollard, E. G. 1990: Domestication of the kiwifruit. In: Warrington, I. J.; Weston, G. C. ed. Kiwifruit: science and management. Auckland, Ray Richards Publisher in association with the New Zealand Society for Horticultural Science. Pp plates. Ferguson AR, Huang HW. (2007). Genetic resources of kiwifruit: domestication and breeding. In: Janick J, editor. Horticultural reviews. Vol. 33. Hoboken (NJ): Wiley; Floyd RA. (1990). Role of oxygen free radicals in carcinogenesis and brain ischemia. Faseb Journal. 4: Gavrovic-Jankulovic, M., Cirkovic, T., Vuckovic, O., Atanaskovic- Markovic, M., Petersen, A., Gojgic, G., Burazer, L., and Jankov, R. M. (2002). Isolation and biochemical characterization of a thaumatin-like kiwi allergen. J. Allergy Clin. Immunol. 110: Ge CL, Liu KP, Qu XY, et al. (2013). Variation of sugar, acid and vitamin C contents in fruit development in different types of kiwifruit. AgricSci Technol., 14(12): Halliwell B, Whitemann M. (2004). Measuring reactive species and oxidative damage in vivo and in cell culture: how should you do it and what do the results mean? Br J Pharmacol., 142: Harman, J.E. (1981). K iwifruit maturity. The Orchardist of New Zealand, 54, Kalt W, Forney CF, Martin A, et al. (1999). Antioxidant capacity, vitamin C, phenolics and anthocyanin after fresh storage of small fruit. J Agric Food Chem., 47: Kaur C, Kapoor HC. (2001). Antioxidant in fruits and vegetables - The millenium s health. Inter J Food Sci Technol., 36(7): Krupa T, Latocha P, Liwinska A. (2011). Changes of physicochemical quality, phenolics and vitamin C content in hardy kiwifruit ( Actinidia arguta and its hybrid) during storage. Sci Hort., 130:

5 Leong LP, Shui G. (2002). An investigation of antioxidant capacity of fruits in Singapore markets.. Food Chem., 76: Liu M, Liu RH, Song BB, et al. (2010). Antiangiogenetic effects of 4 varieties of grapes in vitro. J Food Sci., 75: T99 T104. Lucas, J. S. A., Lewis, S. A., and Hourihane, J. O B. (2003). Kiwi fruit allergy: A review. Pediatr Allergy Immuno. 14: Macrae, E. A., Bowen, J. H., Stec, M. G. H. (1989a). Maturation of kiwifruit from two orchards Postharvest Biology and Technology, 47: Macrae, E. A., Lallu, N., Searle, A. N., Bowen, J. H. (1989b). Changes in the softening and composition of kiwifruit (Actinidia deliciosa) affected by maturity at harvest and post-harvest treatments. Journal of Science and Food Agriculture, 49: Mansour, AM, Jila RK. (2010). The comparison of carbohydrate and mineral changes in three cultivars of kiwifruit of Northern Iran during fruit development. Aust J Crop Sci., 4: Moller, M., Kayma, M., Steinhart, H., and Paschke, A. (1997). Isolation and characterization of a major allergen in kiwi fruit. Z. Lebensm. Unters. Forsch. 205: Motohashi, N., Shirataki, Y., Kawase, M., Tani, S., Sakagami, H., Satoh, K., Kurihara, T., Nakashima, H., Mucsi, I., Varga, A., and Molnar, J. (2002). Cancer prevention and therapy with kiwifruit in Chinese folklore. J. Ethnopharmacol. 81: Akram 133 Nicolas, J., Buret, M., Duprat, F., Moras, P., Nicolas, M., Rothan, C. (1986). Effects of different conditions of cold storage upon physiochemical changes of kiwifruit. Acta Hort., 194: Redgwell, R.J., Melton, L.D., Brasch, D.J. (1992). Cell wall dissolution in ripening kiwifruit (Actinidia deliciosa): Solubilization of the pectic polymers Plant Physiology, 98: Rababah TM, Ereifej KI, Howard L. (2005). Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. J Agric Food Chem., 53: Richardson, A.C., Marsh, K.B., Boldingh, H.L., Pickering, A.H., Bulley, S.M., Frearson, N.J., Ferguson, A.R., Macrae, E.A. (2004). High growing temperatures reduce fruit carbohydrate and vitamin C in kiwifruit Plant, Cell and Environment, 27: Wang H, Cao GH, Prior RL. (1996). Total antioxidant capacity of fruits. J Agric Food Chem. 44: Willett WC. (1995). Diet, nutrition, and avoidable cancer. Environ Health Perspect., 103: Williams MH, Boyd LM, McNeilage MA, et al. (2003). Development and commercialization of Baby Kiwi (Actinidia arguta Planch). Acta Hort., 610:

Avocado sugars key to postharvest shelf life?

Avocado sugars key to postharvest shelf life? Proceedings VII World Avocado Congress 11 (Actas VII Congreso Mundial del Aguacate 11). Cairns, Australia. 5 9 September 11 Avocado sugars key to postharvest shelf life? I. Bertling and S. Z. Tesfay Horticultural

More information

Fruit Set, Growth and Development

Fruit Set, Growth and Development Fruit Set, Growth and Development Fruit set happens after pollination and fertilization, otherwise the flower or the fruit will drop. The flowering and fruit set efficiency could be measured by certain

More information

Flowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta

Flowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta Flowering and Fruiting Morphology of Hardy Kiwifruit, Actinidia arguta Chantalak Tiyayon and Bernadine Strik Department of Horticulture, Oregon State University 4017 ALS, Corvallis, OR 97331, USA Email:

More information

Influence of cold storage on fruit quality of some kiwifruit genotypes organically produced

Influence of cold storage on fruit quality of some kiwifruit genotypes organically produced Romanian Biotechnological Letters Vol. 22, No. 6, 2016 Copyright 2016 University of Bucharest Printed in Romania. All rights reserved ORIGINAL PAPER Influence of cold storage on fruit quality of some kiwifruit

More information

MATURITY AND RIPENING PROCESS MATURITY

MATURITY AND RIPENING PROCESS MATURITY MATURITY AND RIPENING PROCESS MATURITY It is the stage of fully development of tissue of fruit and vegetables only after which it will ripen normally. During the process of maturation the fruit receives

More information

DEVELOPMENT AND STANDARDISATION OF FORMULATED BAKED PRODUCTS USING MILLETS

DEVELOPMENT AND STANDARDISATION OF FORMULATED BAKED PRODUCTS USING MILLETS IMPACT: International Journal of Research in Applied, Natural and Social Sciences (IMPACT: IJRANSS) ISSN(E): 2321-8851; ISSN(P): 2347-4580 Vol. 2, Issue 9, Sep 2014, 75-78 Impact Journals DEVELOPMENT AND

More information

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors

More information

Tobacco. A Review by John C. Leffingwell, Ph.D. This a part of our series on aroma materials produced by carotenoid degradation.

Tobacco. A Review by John C. Leffingwell, Ph.D. This a part of our series on aroma materials produced by carotenoid degradation. Leffingwell Reports, Vol. 2 (No. 6), October, 2002 1 Tobacco A Review by John C. Leffingwell, Ph.D. This a part of our series on aroma materials produced by carotenoid degradation. As plants mature, or

More information

EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES

EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES EFFECT OF FRUCOL APPLICATION ON SHELF LIVE OF IDARED APPLES Viorica Chitu, Emil Chitu, Florin-Cristian Marin Research Institute for Fruit Growing, Pitesti, Romania. Abstract The paper present the results

More information

Tomatoes, Lycopene and Human Health. APTRC Inc

Tomatoes, Lycopene and Human Health. APTRC Inc Tomatoes, Lycopene and Human Health APTRC Inc Topics Australian Industry Statistics Report on Overseas Tomato & Health Projects Communication of health messages relating to horticultural products Nutritionist

More information

ALBINISM AND ABNORMAL DEVELOPMENT OF AVOCADO SEEDLINGS 1

ALBINISM AND ABNORMAL DEVELOPMENT OF AVOCADO SEEDLINGS 1 California Avocado Society 1956 Yearbook 40: 156-164 ALBINISM AND ABNORMAL DEVELOPMENT OF AVOCADO SEEDLINGS 1 J. M. Wallace and R. J. Drake J. M. Wallace Is Pathologist and R. J. Drake is Principle Laboratory

More information

Final Report. TITLE: Developing Methods for Use of Own-rooted Vitis vinifera Vines in Michigan Vineyards

Final Report. TITLE: Developing Methods for Use of Own-rooted Vitis vinifera Vines in Michigan Vineyards Final Report TITLE: Developing Methods for Use of Own-rooted Vitis vinifera Vines in Michigan Vineyards PRINCIPAL INVESTIGATOR: Thomas J. Zabadal OBJECTIVES: (1) To determine the ability to culture varieties

More information

PRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS

PRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS PRESERVATION OF FRUITS AND VEGETABLES BY REDUCTION OF ETHYLENE GAS Presented By: David M. Webster CEO AgraCo Technologies International, LLC Source: Cornell University College of Agricultural and Life

More information

NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY

NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY Proceedings V World Avocado Congress (Actas V Congreso Mundial del Aguacate) 23. pp. 647-62. NEW ZEALAND AVOCADO FRUIT QUALITY: THE IMPACT OF STORAGE TEMPERATURE AND MATURITY J. Dixon 1, H.A. Pak, D.B.

More information

Colorado State University Viticulture and Enology. Grapevine Cold Hardiness

Colorado State University Viticulture and Enology. Grapevine Cold Hardiness Colorado State University Viticulture and Enology Grapevine Cold Hardiness Grapevine cold hardiness is dependent on multiple independent variables such as variety and clone, shoot vigor, previous season

More information

Psa and Italian Kiwifruit Orchards an observation by Callum Kay, 4 April 2011

Psa and Italian Kiwifruit Orchards an observation by Callum Kay, 4 April 2011 Psa and Italian Kiwifruit Orchards, 2011 The Psa-research programme in New Zealand draws on knowledge and experience gained from around the world particularly in Italy, where ZESPRI, Plant & Food Research

More information

Goji - the Oriental fruit of God

Goji - the Oriental fruit of God Goji - the Oriental fruit of God Goji is the ripened fruit of Ningxia area in China. Goji is rich in polysaccharide, fat, protein, amino acid, taurine, betaine, vitamin B 1, vitamin B 2, vitamin E, vitamin

More information

INCI name Actinidia Deliciosa (Kiwi) Fruit Extract. Colorless to light yellow

INCI name Actinidia Deliciosa (Kiwi) Fruit Extract. Colorless to light yellow Introduction Latin name Actinidia Deliciosa INCI name Actinidia Deliciosa (Kiwi) Fruit Extract Main ingredient Color Preservative Vitamin C, Vitamin E, Folic acid, Magnesium Colorless to light yellow 0.5%

More information

A new approach to understand and control bitter pit in apple

A new approach to understand and control bitter pit in apple FINAL PROJECT REPORT WTFRC Project Number: AP-07-707 Project Title: PI: Organization: A new approach to understand and control bitter pit in apple Elizabeth Mitcham University of California Telephone/email:

More information

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria) 2015 IJSRSET Volume 1 Issue 3 Print ISSN : 2395-1990 Online ISSN : 2394-4099 Themed Section: Engineering and Technology Development and Nutritional Evaluation of Value Added Baked Products using Strawberry

More information

TEMPERATURE CONDITIONS AND TOLERANCE OF AVOCADO FRUIT TISSUE

TEMPERATURE CONDITIONS AND TOLERANCE OF AVOCADO FRUIT TISSUE California Avocado Society 1961 Yearbook 45: 87-92 TEMPERATURE CONDITIONS AND TOLERANCE OF AVOCADO FRUIT TISSUE C. A. Schroeder and Ernest Kay Professor of Botany. University of California, Los Angeles;

More information

COURGETTE KING COURGETTE 2 KING COURGETTE

COURGETTE KING COURGETTE 2 KING COURGETTE COURGETTE KING COURGETTE BRANDING ECourgettes provide only 17 calories per 100 g and Contain no saturated fats or cholesterol. They are rich in vitamin A, antioxidant vitamin-c and their peel is good source

More information

The Effect of Green Tea on the Texture, Taste and Moisture of Gharidelli Double Chocolate Brownies

The Effect of Green Tea on the Texture, Taste and Moisture of Gharidelli Double Chocolate Brownies Katie Mitsch Madison Moore FN 453 The Effect of Green Tea on the Texture, Taste and Moisture of Gharidelli Double Chocolate Brownies Introduction: The Center for Disease Control states that cancer and

More information

Vibration Damage to Kiwifruits during Road Transportation

Vibration Damage to Kiwifruits during Road Transportation International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 467-474 Research India Publications http://www.ripublication.com/ ijafst.htm Vibration Damage

More information

Studies on Sensory Evaluation of Jamun Juice Based Paneer Whey Beverage

Studies on Sensory Evaluation of Jamun Juice Based Paneer Whey Beverage Bulletin of Environment, Pharmacology and Life Sciences Bull. Env. Pharmacol. Life Sci., Vol 8 [2] January 2019 : 70-74 2019 Academy for Environment and Life Sciences, India Online ISSN 2277-1808 Journal

More information

What Went Wrong with Export Avocado Physiology during the 1996 Season?

What Went Wrong with Export Avocado Physiology during the 1996 Season? South African Avocado Growers Association Yearbook 1997. 20:88-92 What Went Wrong with Export Avocado Physiology during the 1996 Season? F J Kruger V E Claassens Institute for Tropical and Subtropical

More information

Lycopene is a 40 carbon atom open chain polyisoprenoid with 11 conjugated double bonds. The structural formula of lycopene is represented as follows:

Lycopene is a 40 carbon atom open chain polyisoprenoid with 11 conjugated double bonds. The structural formula of lycopene is represented as follows: Lycopene is a 40 carbon atom open chain polyisoprenoid with 11 conjugated double bonds. The structural formula of lycopene is represented as follows: Many factors could affect the lycopene concentration

More information

Olives Postharvest Quality Maintenance Guidelines. Carlos H. Crisosto and Adel A. Kader Pomology Department University of California Davis, CA 95616

Olives Postharvest Quality Maintenance Guidelines. Carlos H. Crisosto and Adel A. Kader Pomology Department University of California Davis, CA 95616 Olives Postharvest Quality Maintenance Guidelines Carlos H. Crisosto and Adel A. Kader Pomology Department University of California Davis, CA 95616 Scientific Name and Introduction Olive is a member of

More information

LOWER HILLS OF HIMACHAL PRADESH

LOWER HILLS OF HIMACHAL PRADESH Agric. Sci. Digest., 31 (2) : 106-110, 2011 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.ar.arccjour ccjournals.com / indianjournals.com nals.com RESPONSE OF SUMMER SQUASH VARIETIES TO PLANTING TIME

More information

EFFECT OF MODE OF RIPENING ON ETHYLENE BIOSYNTHESIS DURING RIPENING OF ONE DIPLOID BANANA FRUIT

EFFECT OF MODE OF RIPENING ON ETHYLENE BIOSYNTHESIS DURING RIPENING OF ONE DIPLOID BANANA FRUIT EFFECT OF MODE OF RIPENING ON ETHYLENE BIOSYNTHESIS DURING RIPENING OF ONE DIPLOID BANANA FRUIT HUBERT O., CHILLET M., JULIANNUS P., FILS-LYCAON B., MBEGUIE-A-MBEGUIE* D. * CIRAD/UMR 94 QUALITROP, Neufchâteau,

More information

They are packed with numerous health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness

They are packed with numerous health-benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health and wellness Macadamia is native to the East Coast rainforests of North Eastern parts of Australia. Several parts of mineral rich, tropical and subtropical areas of Australia, Hawaiian Islands, Middle Americas, Brazil

More information

Elderberry Ripeness and Determination of When to Harvest. Patrick Byers, Regional Horticulture Specialist,

Elderberry Ripeness and Determination of When to Harvest. Patrick Byers, Regional Horticulture Specialist, Elderberry Ripeness and Determination of When to Harvest Patrick Byers, Regional Horticulture Specialist, byerspl@missouri.edu 1. Ripeness is an elusive concept for many people a. Ripeness is often entirely

More information

DEMETRIOS KOURETAS PROFESSOR DEPARTMENT OF BIOCHEMISTRY & BIOTECHNOLOGY UNIVERSITY OF THESSALY, GREECE

DEMETRIOS KOURETAS PROFESSOR DEPARTMENT OF BIOCHEMISTRY & BIOTECHNOLOGY UNIVERSITY OF THESSALY, GREECE DEMETRIOS KOURETAS PROFESSOR DEPARTMENT OF BIOCHEMISTRY & BIOTECHNOLOGY UNIVERSITY OF THESSALY, GREECE Entrepreneurial Discovery Focus Group on wine for Eastern Macedonia and Thrace Drama, Greece Vitis

More information

Pomegranates at the University of Georgia Ponder Farm (Tifton)

Pomegranates at the University of Georgia Ponder Farm (Tifton) Pomegranates at the University of Georgia Ponder Farm (Tifton) Juan C. Díaz-Pérez, D. MacLean, A. Bateman and H.S. Sidhu Dept. of Horticulture University of Georgia Fruit quality and nutritional value

More information

Investigation of Map for Durian Preservation

Investigation of Map for Durian Preservation Investigation of Map for Durian Nguyen Phuoc Minh Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam. *Corresponding author Abstract Durian (Durio zibethinus Murr) is a popular

More information

Ripening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis

Ripening Tomatoes. Marita Cantwell Dept. Plant Sciences, UC Davis Ripening Tomatoes Marita Cantwell Dept. Plant Sciences, UC Davis micantwell@ucdavis.edu Fruit Ripening and Ethylene Management Workshop Postharvest Technology Center, UC Davis, March 7-8, 0 Quality of

More information

RMUTP Research Journal Special Issue

RMUTP Research Journal Special Issue Effect of Harvest Age on Skin Color Development and Total Lycopene in 5 Different Tomato Varieties parinyawadee Sritonthip [1] *, Pitak Puttawarachai 1 ; Napa Kunsupa 1 & Thira Khunarunprai 1 [1] Rajamangala

More information

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY

EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK 2013 SUMMARY Several breeding lines and hybrids were peeled in an 18% lye solution using an exposure time of

More information

Ripening and Conditioning Fruits for Fresh-cut

Ripening and Conditioning Fruits for Fresh-cut Ripening and Conditioning Fruits for Fresh-cut Adel Kader UCDavis Management of Ripening of Intact and Fresh-cut Fruits 1. Stages of fruit development 2. Fruits that must ripen on the plant 3. Fruits that

More information

EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT.

EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT. 200 EFFECT OF CURING AND SEAL PACKAGING ON PEEL AND PULP WEIGHT LOSS PERCENTAGE OF SCUFFING DAMAGED AND UNDAMAGED CITRUS FRUIT. Dr. M. Akram Tariq, 1 Ex Professor A. K. Thompson, 2 Ali Asghar Asi 3 and

More information

Sensory Quality Measurements

Sensory Quality Measurements Sensory Quality Measurements Evaluating Fruit Flavor Quality Appearance Taste, Aroma Texture/mouthfeel Florence Zakharov Department of Plant Sciences fnegre@ucdavis.edu Instrumental evaluation / Sensory

More information

D Lemmer and FJ Kruger

D Lemmer and FJ Kruger D Lemmer and FJ Kruger Lowveld Postharvest Services, PO Box 4001, Nelspruit 1200, SOUTH AFRICA E-mail: fjkruger58@gmail.com ABSTRACT This project aims to develop suitable storage and ripening regimes for

More information

Monitoring Ripening for Harvest and Winemaking Decisions

Monitoring Ripening for Harvest and Winemaking Decisions Joseph A. Fiola, Ph.D. Specialist in Viticulture and Small Fruit Western MD Research & Education Center 18330 Keedysville Road Keedysville, MD 21756-1104 301-432-2767 ext. 344; Fax 301-432-4089 jfiola@umd.edu

More information

HARVEST AND POST HARVEST TECHNOLOGY OF FRUIT CROPS

HARVEST AND POST HARVEST TECHNOLOGY OF FRUIT CROPS HARVEST AND POST HARVEST TECHNOLOGY OF FRUIT CROPS HARVEST AND POST HARVEST TECHNOLOGY OF FRUIT CROPS U. KUMAR Managing Director Agrobios (India), Jodhpur S. PRASAD Ex-Associate Professor Rajasthan Agricultural

More information

DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET (Panicum ramosa)

DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET (Panicum ramosa) International Journal of Science, Environment and Technology, Vol. 5, No 2, 2016, 816 821 ISSN 2278-3687 (O) 2277-663X (P) DEVELOPMENT AND SENSORY EVALUATION OF READY-TO- COOK IDLI MIX FROM BROWNTOP MILLET

More information

Step 1: Brownie batter was prepared for each oil variation following the recipe on the Betty Crocker brownie mix box.

Step 1: Brownie batter was prepared for each oil variation following the recipe on the Betty Crocker brownie mix box. Title: The effects of substituting coconut oil in brownies Abstract: In baking brownies, canola oil was replaced with coconut oil in the same amount to test the effect on texture, flavor and overall satisfaction.

More information

FALL TO WINTER CRANBERRY PLANT HARDINESS

FALL TO WINTER CRANBERRY PLANT HARDINESS FALL TO WINTER CRANBERRY PLANT HARDINESS Beth Ann A. Workmaster and Jiwan P. Palta Department of Horticulture, University of Wisconsin-Madison Protection of cranberry plants from frost and freezing temperatures

More information

CHINA LISTED LIGHTENING TESTED SKIN-LIGHTENING EFFECT FROM PLANT EXTRACTS lightening activity. lightening lightening 5 4. Saija A, et al., in vitro antioxidant activity and in vivo photoprotective effect

More information

Maurya Shalini 1, Dubey Prakash Ritu 2 Research Scholar 1, Associate Professor 2 Ethelind College of Home Science, SHUATS Allahabad, U.P.

Maurya Shalini 1, Dubey Prakash Ritu 2 Research Scholar 1, Associate Professor 2 Ethelind College of Home Science, SHUATS Allahabad, U.P. PHYSICO- CHEMICAL PROPERTIES OF ANTIOXIDANT RICH HEALTHY BEVERAGES PREPARED BY USING PINEAPPLE JUICE AND GUAVA LEAVES EXTRACTS FLAVOURED WITH HERABS (MINT AND BASIL) Maurya Shalini 1, Dubey Prakash Ritu

More information

RESEARCH ON AVOCADO PROCESSING AT THE UNIVERSITY OF CALIFORNIA, DAVIS

RESEARCH ON AVOCADO PROCESSING AT THE UNIVERSITY OF CALIFORNIA, DAVIS California Avocado Society 1970-71 Yearbook 54: 79-84 RESEARCH ON AVOCADO PROCESSING AT THE UNIVERSITY OF CALIFORNIA, DAVIS Lloyd M. Smith Professor Food Science and Technology, U.C. Davis Frank H. Winter

More information

Processing Conditions on Performance of Manually Operated Tomato Slicer

Processing Conditions on Performance of Manually Operated Tomato Slicer Processing Conditions on Performance of Manually Operated Tomato Slicer Kamaldeen OS Nigerian Stored Products Research Institute, Kano Station, PMB 3032, Hadeija Road, Kano, Nigeria Abstract: Evaluation

More information

Influence of GA 3 Sizing Sprays on Ruby Seedless

Influence of GA 3 Sizing Sprays on Ruby Seedless University of California Tulare County Cooperative Extension Influence of GA 3 Sizing Sprays on Ruby Seedless Pub. TB8-97 Introduction: The majority of Ruby Seedless table grapes grown and marketed over

More information

GROUP LA GARDONNENQUE. La Gardonnenque SCA since INOSUD SA since people. 25 M Turnover

GROUP LA GARDONNENQUE. La Gardonnenque SCA since INOSUD SA since people. 25 M Turnover GROUP LA GARDONNENQUE La Gardonnenque SCA since 1969 INOSUD SA since 2000 90 people 25 M Turnover TRADITIONAL PRODUCTS OENOLOGY Alcohol Seeds Grape Seed Oil Calcium Tartrate Tartaric Acid Compost, Pulps,

More information

Primary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use.

Primary Learning Outcomes: Students will be able to define the term intent to purchase evaluation and explain its use. THE TOMATO FLAVORFUL OR FLAVORLESS? Written by Amy Rowley and Jeremy Peacock Annotation In this classroom activity, students will explore the principles of sensory evaluation as they conduct and analyze

More information

1. Determine which types of fruit are susceptible to enzymatic browning.

1. Determine which types of fruit are susceptible to enzymatic browning. Food Explorations Lab I: Enzymatic Reactions STUDENT LAB INVESTIGATIONS Name: Lab Overview There are two parts to this investigation. In Part A, you will observe and compare three types of fruit for enzymatic

More information

Studies in the Postharvest Handling of California Avocados

Studies in the Postharvest Handling of California Avocados California Avocado Society 1993 Yearbook 77: 79-88 Studies in the Postharvest Handling of California Avocados Mary Lu Arpaia Department of Botany and Plant Sciences, University of California, Riverside

More information

Ison s Nursery & Vineyard Planting Instructions Pakistan Mulberry Trees

Ison s Nursery & Vineyard Planting Instructions Pakistan Mulberry Trees Ison s Nursery & Vineyard Planting Instructions Pakistan Mulberry Trees The pakistan is the KING of the fruiting mulberries producing 3 ½ to 5 long maroon to black berries. Very sweet and flavorful with

More information

MIDDLE SCHOOL QUESTIONS

MIDDLE SCHOOL QUESTIONS MIDDLE SCHOOL QUESTIONS What is the difference between a primal and sub-primal cut of meat? A primal cut (also know as wholesale cut) is the whole chuck or shoulder, rib whole loin or whole round, when

More information

is pleased to introduce the 2017 Scholarship Recipients

is pleased to introduce the 2017 Scholarship Recipients is pleased to introduce the 2017 Scholarship Recipients Congratulations to Elizabeth Burzynski Katherine East Jaclyn Fiola Jerry Lin Sydney Morgan Maria Smith Jake Uretsky Elizabeth Burzynski Cornell University

More information

Post-Harvest-Multiple Choice Questions

Post-Harvest-Multiple Choice Questions Post-Harvest-Multiple Choice Questions 1. Chilling injuries arising from the exposure of the products to a temperature a. above the normal physiological range b. below the normal physiological range c.under

More information

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics

Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using

More information

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled

More information

II. PROVISIONS CONCERNING QUALITY The purpose of the standard is to define the quality requirements for kiwifruit, after preparation and packaging.

II. PROVISIONS CONCERNING QUALITY The purpose of the standard is to define the quality requirements for kiwifruit, after preparation and packaging. ANNEX I to Commission Implementing Regulation (EC) No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables

More information

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits

Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students

More information

Kiwifruit Production in SE U.S. Jay Spiers

Kiwifruit Production in SE U.S. Jay Spiers Kiwifruit Production in SE U.S. Jay Spiers Genus Actinidia contains 66 species (Actinidinaceae) Large woody vines from Eastern Asia Two most economically important species: A. deliciosa: green fruit with

More information

Unit code: A/601/1687 QCF level: 5 Credit value: 15

Unit code: A/601/1687 QCF level: 5 Credit value: 15 Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing

More information

Sustainable Coffee Challenge FAQ

Sustainable Coffee Challenge FAQ Sustainable Coffee Challenge FAQ What is the Sustainable Coffee Challenge? The Sustainable Coffee Challenge is a pre-competitive collaboration of partners working across the coffee sector, united in developing

More information

Figure #1 Within the ovary, the ovules may have different arrangements within chambers called locules.

Figure #1 Within the ovary, the ovules may have different arrangements within chambers called locules. Name: Date: Per: Botany 322: Fruit Dissection What Am I Eating? Objectives: To become familiar with the ways that flower and fruit structures vary from species to species To learn the floral origin of

More information

(Definition modified from APSnet)

(Definition modified from APSnet) Development of a New Clubroot Differential Set S.E. Strelkov, T. Cao, V.P. Manolii and S.F. Hwang Clubroot Summit Edmonton, March 7, 2012 Background Multiple strains of P. brassicae are known to exist

More information

St. Agnes Catholic Primary School Highett Anaphylaxis Policy

St. Agnes Catholic Primary School Highett Anaphylaxis Policy 1. Introduction St. Agnes Catholic Primary School Highett Anaphylaxis Policy This policy has been prepared to assist in preventing life threatening anaphylaxis and is based on advice from the Australasian

More information

Acta Chimica and Pharmaceutica Indica

Acta Chimica and Pharmaceutica Indica Acta Chimica and Pharmaceutica Indica Research Vol 7 Issue 2 Oxygen Removal from the White Wine in Winery VladimirBales *, DominikFurman, Pavel Timar and Milos Sevcik 2 Faculty of Chemical and Food Technology,

More information

(Potato) Chips (GB: Crisps), A Product Description

(Potato) Chips (GB: Crisps), A Product Description Potato Chips (GB: Crisps) Systems (Potato) Chips (GB: Crisps), A Product Description Definition Chips are thin potato slices that are fried while floating in hot oil. The raw potato slices are fried until

More information

Atis (Annona Squamosa) Tea

Atis (Annona Squamosa) Tea Vol. 1 January 2012 International Peer Reviewed Journal IAMURE: International Journal of Mathematics, International Engineering Peer Reviewed & Technology Journal Atis (Annona Squamosa) Tea PAULETTE MARCIA

More information

STEM-END ROTS : INFECTION OF RIPENING FRUIT

STEM-END ROTS : INFECTION OF RIPENING FRUIT 1 STEM-END ROTS : INFECTION OF RIPENING FRUIT K.R. EVERETT The Horticulture and Food Research Institute of New Zealand Ltd. Private Bag 919, Mt Albert, Auckland ABSTRACT Fruit from an unsprayed orchard

More information

Tomato Quality Attributes

Tomato Quality Attributes León, Mexico - Sept Impact of Ripening & Storage Conditions on Ripe Tomato Quality Marita Cantwell Dept. Plant Sciences Univ. California, Davis, CA micantwell@ucdavis.edu; http://postharvest.ucdavis.edu

More information

FRUIT GROWTH IN THE ORIENTAL PERSIMMON

FRUIT GROWTH IN THE ORIENTAL PERSIMMON California Avocado Society 1960 Yearbook 44: 130-133 FRUIT GROWTH IN THE ORIENTAL PERSIMMON C. A. Schroeder Associated Professor of Subtropical Horticulture, University of California at Los Angeles. The

More information

HARVESTING MAXIMUM VALUE FROM SMALL GRAIN CEREAL FORAGES. George Fohner 1 ABSTRACT

HARVESTING MAXIMUM VALUE FROM SMALL GRAIN CEREAL FORAGES. George Fohner 1 ABSTRACT HARVESTING MAXIMUM VALUE FROM SMALL GRAIN CEREAL FORAGES George Fohner 1 ABSTRACT As small grains grow and develop, they change from a vegetative forage like other immature grasses to a grain forage like

More information

THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF STRAWBERRIES CULTIVATED UNDER VAN ECOLOGICAL CONDITION ABSTRACT

THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF STRAWBERRIES CULTIVATED UNDER VAN ECOLOGICAL CONDITION ABSTRACT Gecer et al., The Journal of Animal & Plant Sciences, 23(5): 2013, Page: J. 1431-1435 Anim. Plant Sci. 23(5):2013 ISSN: 1018-7081 THE EFFECT OF DIFFERENT APPLICATIONS ON FRUIT YIELD CHARACTERISTICS OF

More information

ORIENTAL TEA COMPLEX. Product for anti-aging. the one who knows natural products

ORIENTAL TEA COMPLEX. Product for anti-aging. the one who knows natural products Product for anti-aging Head Office #B-902, Digital Empire, 980-3, Youngtong-dong, Youngtong-gu, Suwon, Gyeonggi-do, Korea Tel: +82.31.303.5240 Fax: +82.31.303.5245 Factory #504, 158B 11L, 730-10, Gojan-dong,

More information

Who is this booklet for?

Who is this booklet for? Who is this booklet for? This booklet is for businesses producing pre-packed foods. It will help you decide what you should put on the label if foods you produce may contain foods that some people are

More information

Milk An opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young.

Milk An opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young. Milk An opaque white fluid rich in fat and protein, secreted by female mammals for the nourishment of their young. Did You Know? As defined, milk must come from a mammal, which means that any plant-based

More information

CORRELATIONS BETWEEN CUTICLE WAX AND OIL IN AVOCADOS

CORRELATIONS BETWEEN CUTICLE WAX AND OIL IN AVOCADOS California Avocado Society 1966 Yearbook 50: 121-127 CORRELATIONS BETWEEN CUTICLE WAX AND OIL IN AVOCADOS Louis C. Erickson and Gerald G. Porter Cuticle wax, or bloom, is the waxy material which may be

More information

Anaerobic Cell Respiration by Yeast

Anaerobic Cell Respiration by Yeast 25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any

More information

Factors Affecting Sweet Cherry Fruit Pitting Resistance/Susceptibility. Yan Wang Postharvest Physiologist MCAREC, OSU

Factors Affecting Sweet Cherry Fruit Pitting Resistance/Susceptibility. Yan Wang Postharvest Physiologist MCAREC, OSU Factors Affecting Sweet Cherry Fruit Pitting Resistance/Susceptibility Yan Wang Postharvest Physiologist MCAREC, OSU Sweet cherry pitting #1 postharvest disorder Pitting not only detract from the appearance

More information

APPLE EXTRACT FLAVOUR - SWEETENER

APPLE EXTRACT FLAVOUR - SWEETENER FLAVOUR - SWEETENER www.botancialinnovations.com.au FLAVOUR SWEETENER Botanical has created an Apple Extract Flavour and Sweetener for Functional Foods and Beverages and Natural Healthcare products. Apple

More information

Studies on Fortification of Solar Dried Fruit bars

Studies on Fortification of Solar Dried Fruit bars Studies on Fortification of Solar Dried Fruit bars G. Sarojini, V. Veena, M. Ramakrishna Rao Society for Energy, Environment & Development, Hyderabad - 500 033. Ph-91 40-23608892 / 23547137 Email: seed23608892@rediffmail.com

More information

Hybrid Seeds Production

Hybrid Seeds Production Hybrid Seeds Production S.S.Janen Project Manager Seeds Pacific Feeds Limited National Youth Training Centre Ministry of Youth and Sports, Fiji 11 th March 2015 What is hybrid Vegetable seeds? The offspring

More information

Briefing from New Zealand Kiwifruit Growers

Briefing from New Zealand Kiwifruit Growers Briefing from New Zealand Kiwifruit Growers Report of the Primary Production Committee Contents Recommendation 2 Introduction 2 Economic value of kiwifruit 2 Biosecurity 2 Kiwifruit Industry Strategy Project

More information

INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON AMOUNT OF VITAMIN C IN STRAWBERRIES

INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON AMOUNT OF VITAMIN C IN STRAWBERRIES Original scientific paper UDC 634.75:577.164.2(497.776) 2014 INFLUENCE OF TEMPERATURE AND TIME OF STORAGE ON AMOUNT OF VITAMIN C IN STRAWBERRIES Gorica Pavlovska 1*, Emilija Dukovska 1, Vesna Antoska Knights

More information

IMPACT OF RAINFALL AND TEMPERATURE ON TEA PRODUCTION IN UNDIVIDED SIVASAGAR DISTRICT

IMPACT OF RAINFALL AND TEMPERATURE ON TEA PRODUCTION IN UNDIVIDED SIVASAGAR DISTRICT International Journal of Agricultural Science and Research (IJASR) ISSN (P): 2250-0057; ISSN (E): 2321-0087 Vol. 8, Issue 1 Feb 2018, 51-56 TJPRC Pvt. Ltd. IMPACT OF RAINFALL AND TEMPERATURE ON TEA PRODUCTION

More information

Peppermint Tea (Bags)

Peppermint Tea (Bags) Peppermint Tea (Bags) Dried peppermint leaves make a minty, refreshing drink that is highly satisfying both hot and cold. A native of the Mediterranean, peppermint leaves were often used to crown luminaries

More information

DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS

DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS International Journal of Science, Environment and Technology, Vol. 3, No 5, 2014, 1797 1802 ISSN 2278-3687 (O) DEVELOPMENT OF MILK AND CEREAL BASED EXTRUDED PRODUCTS Thejaswini, M. L and H.G. Ramachandra

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department

More information

Management of Lenticel Browning in Mango

Management of Lenticel Browning in Mango Management of Lenticel Browning in Mango R.R. Sharma and K. Prasad Division of Food Science and Postharvest Technology ICAR-Indian Agricultural Research Institute, New Delhi-11 12 (Email:rrs_fht@rediffmail.com)

More information

Peach and Nectarine Cork Spot: A Review of the 1998 Season

Peach and Nectarine Cork Spot: A Review of the 1998 Season Peach and Nectarine Cork Spot: A Review of the 1998 Season Kevin R. Day Tree Fruit Farm Advisor Tulare County University of California Cooperative Extension Along with many other problems, fruit corking

More information

The role of CACTUS PEARS for human consumption

The role of CACTUS PEARS for human consumption The role of CACTUS PEARS for human consumption Maryna de Wit University of the Free State 12 / 2 / 2014 Why CACTUS PEARS? - Drought tolerant - Whole plant can be used: fruit, cladodes and flowers - Bridge

More information

Ripening stage effect on nutritional value of low fat pastry filled with sweet cherries (P. avium, cv. Ferrovia )

Ripening stage effect on nutritional value of low fat pastry filled with sweet cherries (P. avium, cv. Ferrovia ) Food Technology 2014 Conference, July 21-23, 2014 at Las Vegas, USA Department of Science of agriculture, Food and Environment (S.A.F.E.) Via Napoli, 25 71122 Foggia, Italy Ripening stage effect on nutritional

More information

MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009

MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009 MW Exam Review Day Paper Two Prepared by Neil Tully MW 3rd November 2009 Theory Paper Two - This is a technical paper therefore a sound and detailed knowledge of the core syllabus is essential Questions

More information

IS RIPENING AND POST HARVEST QUALITY OF HASS AVOCADOS AFFECTED BY FRUIT WATER STATUS?

IS RIPENING AND POST HARVEST QUALITY OF HASS AVOCADOS AFFECTED BY FRUIT WATER STATUS? New Zealand and Australia Avocado Grower s Conference 05. 20-22 September 2005. Tauranga, New Zealand. Session 6. Postharvest quality, outturn. 9 pages. IS RIPENING AND POST HARVEST QUALITY OF HASS AVOCADOS

More information

EFFECTS OF HIGH TEMPERATURE AND CONTROLLED FRUITING ON COTTON YIELD

EFFECTS OF HIGH TEMPERATURE AND CONTROLLED FRUITING ON COTTON YIELD Chapter 6 57 EFFECTS OF HIGH TEMPERATURE AND CONTROLLED FRUITING ON COTTON YIELD Carl F. Ehlig USDA-ARS Brawley, California INTRODUCTION The fruit load is the primary cause for mid-season decreases in

More information