EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.)

Size: px
Start display at page:

Download "EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annona cherimola Mill.)"

Transcription

1 RESEARCH EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN ANTIOXIDANT ON FLESH BROWNING OF FRESH-CUT CHERIMOYA (Annon cherimol Mill.) Reinldo Cmpos-Vrgs 1,*, Bruno G. Defilippi 1,, Pul Romero Q. 2, Héctor Vldés G. 3, Pul Roledo M. 4, nd Humerto Prieto E. 1 A B S T R A C T Browning development is the most importnt fctor limiting the qulity of fresh-cut cherimoy (Annon cherimol Mill.). However, there is little informtion ville out its cuses nd methods of control. The effectiveness of L-cysteine (0.125, 0.25 nd 0.5%) in fresh-cut cherimoy hrvested on two occsions (Octoer nd Novemer) nd stored for 6 nd 12 dys t 0 C ws studied. In order to understnd the iologicl sis of rowning, polyphenol oxidse (PPO) enzyme ctivity nd totl phenolic content in fresh-cut pieces were mesured. Qulity mesurements nd sensory nlysis indicted tht 0.5% L-cysteine ws somewht effective in reducing rowning development, without ffecting other qulity ttriutes. In terms of physiologicl prmeters, PPO ctivity did not show differences etween mture (t hrvest) nd ripe fruit (t processing) in oth hrvest times, ut cherimoy fruits picked in Novemer presented lower PPO ctivity thn fruit from Octoer. In generl, PPO ctivity nd totl phenolic content of L-cysteine treted fruits did not show consistent differences with untreted fruit t 6 or 12 dys t 0 C. PPO ctivity nlyses demonstrted tht PPO ctivity ws higher in the outer prt of cherimoy flesh compred to the middle or inner sector. These results would support the possiility of using L-cysteine s posthrvest tretment to reduce rowning development in fresh-cut cherimoy. Keywords: ntioxidnts, Annon cherimol, polyphenol oxidse, phenolics, sensoril evlution. INTRODUCTION The cherimoy is n exotic su-tropicl fruit with relevnt sensoril chrcteristics. Chile is one of the southern plces where cherimoys re grown commercilly in South Americ. Among cherimoy cultivrs present in Chile, Conch Lis is the most importnt nd hs een descried s more tolernt to low tempertures (Lhoz et l., 1993). This vriety hs een considered pproprite for export mrkets. However, fresh cherimoy export is restrictive ecuse of the fruit s high perishility nd susceptiility to chilling, forcing producers to use expensive irfreight (Plm et l., 1993). This sitution hs cused reduction in the numer of cherimoy orchrds, with the consequent replcement with more profitle fruit species. Minimlly processed fruits re emerging s new consumer trend sed on their convenience (Wills et l., 1998). Cherimoy fruit is suitle for fresh-cut processing, especilly considering its high numer of seeds, lrge size nd inedile peel, resulting in significnt non-edile proportion when consumed s whole fresh fruit. Therefore, the fresh cut modlity could e new nd more convenient wy to offer fresh cherimoy fruit to consumers. However, the informtion ville on cherimoy fruit is insufficient to estimte the chnges resulting from miniml processing. It is known tht the ehvior of fresh cut product could e different from tht of the sme product without processing (Wtd et l., 1996; Gorny, 1997). Therefore, the production of fresh-cut cherimoy implies the study of the effects of miniml processing (such s peeling, cutting, nd chunking) nd the chnges in ehvior of the cherimoy pieces s result of wounding. Cherimoy fruit is 1 Instituto de Investigciones Agropecuris, Centro Regionl de Investigción L Pltin, Csill 439/3, Sntigo, Chile. E-mil: rcmpos@ini.cl *Corresponding uthor. 2 Universidd de Ls Américs, Escuel de Agronomí, Mnuel Montt 948, Sntigo, Chile. 3 Universidd de L Seren, Fcultd de Ciencis, Cisterns 1200, L Seren, Chile. 4 Universidd de Chile, Fcultd de Ciencis Agronómics, Snt Ros 11315, Sntigo, Chile. Received: 21 June Accepted: 21 August CHILEAN JOURNAL OF AGRICULTURAL RESEARCH 68(3): (JULY-SEPTEMBER 2008)

2 218 CHILEAN J. AGRIC. RES. - VOL N o prone to rowning (Mrtinez et l., 1993), which is considered one the most importnt oxidtive rections leding to loss of sensoril nd nutritionl qulity (Amiot et l., 1997). Studies hve reported cysteine s n inhiitor of enzymtic rowning in fruits (Amiot et l., 1997). Experiments with processed fruit including L-cysteine hve shown promising results in reducing the rowning prolem (Gorny et l., 2002; Melo nd Vils-Bos, 2006). Therefore, the ojective of this work ws to evlute the fruit hrvest time nd L-cysteine s strtegy for rowning reduction of minimlly processed cherimoy. MATERIALS AND METHODS Plnt mteril nd processing Fruit ws hrvested from Conch Lis cherimoy trees grown in commercil orchrd locted in Quillot Vlley, Chile (32 52 S, W) in Octoer nd Novemer, The chnge in fruit ckground color from drk to light green ws considered s hrvesting index following technicl orchrd protocols. In generl, lrge to medium size fruits were selected nd trnsported to the posthrvest lortory fcilities t the Agriculturl Reserch Institute (INIA), Sntigo, for ripening nd preprtion. Preliminry studies showed tht fruit must e processed when cherimoy is fully ripe, with firmness vlues close to 1 kilogrm force (kgf), since pieces from mture (unripe) firm cherimoy did not follow norml ripening process during cold storge (dt not shown). Before processing, fruit ws wshed with 100 mg L -1 NOCl wter solution t room temperture to eliminte surfce contmintion. Then, fruit ws hnd-peeled with shrp knife, deseeded nd the pieces were immersed 2 min in solution contining n ntioxidnt compound, L-cysteine, nd then drined for 1 min. The L-cysteine solutions studied were 0.125, 0.25 nd 0.5% w/w. Fruit pieces from control tretment were immersed in wter nd drined for similr time. Fresh-cut cherimoys were stored in 0.5 L plstic continers t 0 C for 6 nd 12 d. For ll experiments fruit ws kept t 90-95% reltive humidity. Mturity nd qulity prmeters At hrvest, during the ripening process nd fter storge in cold room conditions, fruit mturity nd qulity prmeters were mesured. The firmness of the whole fruit ws evluted y using penetrometer (Fruit Pressure Tester, FT327, Alfonsine, Itly) with n 8 mm plunger on two opposite sides of the fruit previously peeled. Totl solule solids (TSS) were mesured y temperture-compensted refrctometer (ATAGO, ATC-1, Tokyo, Jpn) nd expressed s the percentge of solule solids in juice. Titrtle cidity (TA), expressed s mlic cid, ws determined y dding 0.2 N NOH to 10 ml cherimoy juice until ph 8.2 (Alique, 1995). Strch pttern ws mesured y sprying the cherimoy flesh with n iodine solution (24 g KI nd 12 g I 2 per liter doule distilled wter) nd rnking the color development in scle from 1 (high strch content) to 10 (very low strch content), in similr wy to tht used in pple strch index scoring (de Cstro et l., 2007). The sme methodology ws used for fresh cut pieces, with the exception of firmness nd strch content nlyses. The reltive concentrtion of solule o-quinones ws mesured s descried y Loiz-Velrde nd Sltveit (2001). Briefly, 10 g of cherimoy pulp ws ground with methnol (1:2), filtered nd centrifuged t x g for 15 min. The superntnt ws mesured to 437 nm in spectrophotometer (Shimdzu UV-1700, Kyoto, Jpn). The fresh pulp color mesurement ws done using chrommeter (Minolt CR-300, Osk, Jpn), recording the dt in lightness (L*), chromticity (* nd *), Chrom ([(*) 2 + (*) 2 ] 0.5 ) nd Hue ngle (tn -1 [(*)(*) -1 ]). Physiologicl prmeters Immeditely fter hrvest nd efore processing, ethylene production nd respirtion rtes were determined in individul fruit using sttic system. Five fruits were weighed nd plced in 0.5 L jrs t 20 C. The jrs were seled for 3 h to otin gs smples. Cron dioxide concentrtions were mesured y injecting 1 ml hedspce smple in gs nlyzer (PIB Dnsensor Checkmte 9900, Ringsted, Denmrk). Ethylene ws mesured using gs chromtogrph (Shimdzu GC- 8A, Kyoto, Jpn) equipped with flme ioniztion detector (FID) nd n lumin column. Polyphenol oxidse (PPO) ctivity evlution PPO ctivity evlution ws done s descried y Siriphnich nd Kder (1985), with modifictions. Briefly, cherimoy fruit smples were otined nd frozen until preprtion. Four grms of cherimoy were ground in 12 ml uffer [0.1 M citric cid (ph 6.6), 5 mm 2-Me, 0.4 g polyvinylpolypirrolidone].

3 R. CAMPOS-VARGAS et l. - EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN The mixture ws centrifuged t x g for 10 min t 4 C. 0.1 ml of superntnt ws sved nd dded to 2.9 ml uffer [0.5 mm citric cid uffer (ph 6.6) nd 20 mm cthecol]. The ctivity ws mesured in Shimdzu UV-1700 spectrophotometer s product t 420 nm y 10 min t 25 C. The stright prt of the curve ws considered for ctivity clcultions. A lnk test contining only uffer or sustrte did not show chnges in sornce in the ssyed period. In ddition, the use of sodium dodecyl sulfte (SDS) t 0.6 mm (Rthjen nd Roinson, 1992) ws checked without oserving ny effect in PPO ctivity levels (dt not shown). Therefore, SDS ws not used in PPO ctivity nlyses. The unit for PPO enzyme ctivity (U) ws defined s the chnge of sornce vlue under the descried conditions. Protein content of enzyme extrcts ws determined y the method of Brdford (1976), y using Bio-Rd protein ssy kit (Bio-Rd, Hercules, Cliforni, USA) nd ovine serum lumin (BSA) s stndrd. PPO ctivity ws expressed s U min -1 mg -1 totl protein. Sensory evlutions Sensoril evlutions were performed y pnel composed of 12 judges. Briefly, 40 g of fruit pieces from different tretments were tken nd plced in trys for evlutions in closed rooms. The methodology of descriptive tests ws followed (Pigentini et l., 2005), using scle from 0 to 15. For ppernce nd rom, 0 corresponded to unstisfctory nd 15 to stisfctory. In the cse of rowning development, 0 ment sound tissue nd 15 completely rown tissue. Totl phenolics Totl phenolic compounds were quntified y the Folin-Cioclteu spectrophotometric method (Singleton nd Rossi, 1965). Dt were reported s milligrms of p-coumric cid g -1 fresh weight (FW). Sttisticl nlysis There were three replictes (one pot of 800 g ech) for ll the evlutions. Dt were sujected to nlysis of vrince, nd mens were seprted y lest significnt difference (LSD) test t 5% significnce level using Sttgrphics Plus 5 (Mnugistics Inc., 2000). RESULTS AND DISCUSSION Mturity nd physiologicl prmeters Since the qulity of the fresh cut product relies on the chrcteristics of rw mteril, cherimoy fruits t two hrvest times (Octoer nd Novemer) were nlyzed, which permitted studying potentil chnges in physiologicl ehvior or fruit disorder susceptiility ssocited with environmentl chnges (Gonzlez- Aguilr et l., 2000; Cmpos-Vrgs et l., 2006). A remrkle loss of fruit firmness etween hrvest nd processing, with reduction close to kgf, ws oserved t oth hrvest times (Tle 1). Totl solule solids content (TSS) in ripe fruit processed in Octoer or Novemer incresed sustntilly, douling the mount mesured in fruits just fter hrvest. These chnges re similr to those reported in other cherimoy studies (Lhoz et l., 1993; Alique et l., 1994; Snchez et l., 1998). The significnt increse in TSS could e due to the rekdown of strch t ripening (Mrtinez et l., 1993), s is supported y the high strch index vlue of ripe cherimoy fruit t oth hrvest times. Titrtle cidity (TA) levels, lthough low through ripening, incresed in ripe fruits in oth hrvest times. The rise of TA t ripening hs Tle 1. Mturity prmeters t hrvest (mture) nd efore processing (ripe) of cherimoy fruit hrvested in Octoer (Hrvest 1) nd Novemer (Hrvest 2). Time of evlution Firmness Totl solule solids Titrtle cidity Strch index 1 (1-10) kgf % % mlic cid Hrvest 1 At hrvest At processing c 9.4c Hrvest 2 At hrvest At processing Mens followed y different letters re significntly different within the sme column for n individul prmeter ccording to LSD test (P 0.05). kgf: kilogrm force. 1 1 mens high strch content; 10 mens very low strch content.

4 220 CHILEAN J. AGRIC. RES. - VOL N o een explined y the synthesis of mlic cid due to the ction of mlte dehydrogense ctivity s cherimoy fruit ripens (Muñoz et l., 2004). In terms of physiologicl prmeters, there ws progression of oth, ethylene nd respirtion rtes etween mture nd ripe cherimoy (Tle 2), following the expected pttern for climcteric fruit (Kder, 2002). It is interesting to oserve the mjor increse of ethylene production in Conch Lis cherimoy from undetectle levels t hrvest to remrkle mounts t processing. This high rte of ethylene production is lso shred with other cherimoy cultivrs, such s Fino de Jete (Mrtinez et l., 1993; Snchez et l., 1998), llowing thus the clssifiction of cherimoy fruit s very high ethylene producer (Kder, 2002). After processing, the qulity prmeters in fruit pieces were studied. TSS nd TA content fter 6 nd 12 d storge t 0 C from oth hrvest times, nd with different concentrtions of L-cysteine, did not show significnt chnges (dt not shown). This sitution cn e explined since the fruits were processed when the chnges ssocited with ripening were lredy ccomplished, otining the mximum solule solids nd cidity levels, which were mintined without chnges in storge due to the low temperture used in the experiment. It is interesting tht cherimoy, eing chilling sensitive fruit (Plm et l., 1993; Alique et l., 1994; Gutierrez et l., 1994), did not show reduction of solule solids or cidity, s seen in other situtions of chilling response (Mrrero nd Kder, 2006). Similrly, Gil et l. (2002), working in modified tmosphere pckging of fresh cut tomto (Lycopersicon esculentum Mill.), concluded tht the est temperture for keeping qulity ws 0 C, chilling condition for rw tomto. Cntwell nd Suslow (2002) stted tht the posthrvest life of fresh cut products prepred from chilled sensitive commodities is longer t 0 C thn t wrmer tempertures, since the deteriortion induced y low tempertures is less detrimentl thn decy t higher temperture. Browning development The L* (lightness) of tretments with L-cysteine ws not different from control fter 6 nd 12 d storge in hrvest 1 (Octoer) nd fter 6 d storge in hrvest 2 (Novemer) (Tle 3). For hrvest 2, only fter 12 d storge the L* vlue from 0.25 or 0.5% L-cysteine treted fruits ws different from control. As well, ll tretments t hrvest 1 nd 0.5% of L-cysteine in hrvest 2 were similr to L* t processing. This lck of shift in terms of L* in stored fresh cut cherimoy could e induced y reduction of lightness cused y chnges in the physicl or opticl properties of the flesh. Other reserchers hve reported tht L* ws not modified y ntioxidnt tretment in different fresh cut per (Pyrus communis L.) cultivrs, concluding tht chromticity * vlue ws the most effective to evlute color chnges (But nd Aott, 2000). The * vlues of 0.5% L-cysteine of hrvest 1, fter 6 or 12 d storge, nd hrvest 2 fter 6 d storge, were sttisticlly similr to those oserved t processing. Although * with 0.5% L-cysteine tretment fter 12 d storge in hrvest 2 ws different from cherimoy t processing, it ws rnked over the rest of the tretments. The results of * could e linked to the reduction of rowning development in cherimoy y L-cysteine. Other uthors hve descried tht * showed the est correltion with rowning in fresh cut pple (Mlus domestic Borkh.) nd lettuce (Lctuc stiv L.) (Roch nd Moris, 2001). Tle 2. Physiologicl prmeters t hrvest (mture) nd efore processing (ripe) of cherimoy fruits hrvested in Octoer (Hrvest 1) nd Novemer (Hrvest 2). Time of evlution Ethylene Respirtion rte production rte µl kg -1 h -1 ml CO 2 kg -1 h -1 Hrvest 1 At hrvest At processing Hrvest 2 At hrvest At processing Mens followed y different letters re significntly different within the sme column for n individul prmeter ccording to LSD test (P 0.05).

5 R. CAMPOS-VARGAS et l. - EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN Tle 3. Color prmeters of fresh-cut cherimoy treted with L-cysteine nd stored for 6 nd 12 dys t 0 C of fruits hrvested in Octoer (Hrvest 1) nd Novemer (Hrvest 2). Color prmeters L* * * Chrom Hue 6 dys 12 dys 6 dys 12 dys 6 dys 12 dys 6 dys 12 dys 6 dys 12 dys Hrvest 1 Tretment At processing c 94.9c Control c c % L-cysteine d 14.1c c % L-cysteine c % L-cysteine c 74.0 Hrvest 2 At processing d c 95.2d Control c 20.4c c 33.0c c 0.125% L-cysteine c % L-cysteine c c c % L-cysteine cd c 75.7c Mens followed y different letters re significntly different within the sme column for n individul prmeter ccording to LSD test (P 0.05). The chromticity * vlue from 0.5% L-cysteine tretments showed trend to present lower vlues thn the rest of the tretments nd similr to those oserved t processing. In reltion to Chrom, excluding the evlution fter 6 d in hrvest 1, vlues of tretments with 0.5% L-cysteine were similr to cherimoy t processing. Hue ngles of cherimoys t processing were similr to those treted with 0.5% of cysteine nd stored for 6 d t 0 C for oth hrvest times. However, hue ngles of cherimoy stored for 12 d with L-cysteine were lower thn t processing, with no evident pttern, proly due to the intense rowning registered in ll tretments (Figure 1). The inconsistent effect of nd 0.25% L-cysteine could e explined y n insufficient mount of L-cysteine chieving cysteine:phenolic rtio pproprite for inducing synthesis of colored products y o-quinone rections (Amiot et l., 1997). The sensory evlution of rom, ppernce nd rowning of fresh cut cherimoy is shown in Figure 1. Arom ws not ffected y tretments or low temperture s judged y the pnel in oth hrvest times, which is highly desirle since L-cysteine tretments did not dd off-odors to cherimoy. The highest score of ppernce ws otined from cherimoy fruits treted with incresing concentrtions of L-cysteine in oth hrvest times. The tretment with 0.5% L- cysteine ws more effective thn others in reducing rowning in short- or long-term storge. However, fter 12 d, the overll visul qulity ws lower thn fter 6 d t 0 C. A higher intensity of rowning ws oserved in pieces otined from the outer zone of the fruit (elow the rind) thn from other zones in the flesh. As stted y judges, tretments with nd 0.25% L-cysteine lso reduced rowning development, lthough the highest concentrtion ws more consistent in ccordnce with the instrumentl nlyses dt in Tle 3. Interestingly, L-cysteine tretments did not ffect tste of cherimoy pieces, s stted y judges (dt not shown). The ction of L-cysteine s n inhiitor of rowning development hs een referred to in its cpcity for duction of phenolic compounds, reduction of o-quinones to diphenols, competitive inhiition of PPO nd phenol regenertion (Richrd- Forget et l., 1992). These dt suggest tht L-cysteine t 0.5% could e promising ntioxidnt tretment in cherimoy. However, our dt contrst with those otined y Mrtinez-Cyuel et l. (1988), who concluded tht thiol compounds, such s L-cysteine, could not inhiit rowning in cherimoy. The lck of correltion etween instrumentl nd sensoril results could e induced y the nture of the cherimoy

6 222 CHILEAN J. AGRIC. RES. - VOL N o Arom Control 0.125% cysteine 0.25% cysteine 0.5% cysteine () () 4 2 Appernce () () 2 Browning () c c c () Dys t 0 ºC Dys t 0 ºC Figure 1. Sensory evlutions from fresh-cut cherimoy treted with L-cysteine nd stored for 6 nd 12 d t 0 C. Hrvest Octoer () nd Novemer (). For ppernce nd rom 0 corresponds to unstisfctory nd 15 to stisfctory. In the cse of rowning development 0 mens sound tissue nd 15 completely rown tissue. Mens followed y different letters re significntly different ccording to LSD test (P 0.05). flesh, s stted efore, nd the fct tht cherimoy is n ggregte fruit (derived from single flower with severl pistils). Therefore, the judges could hve more integrl view of the generl spect of the pieces nd the instrumentl dt nlyses could e interfered with y the type of tissue smpled in terms of topologicl locliztion in the cherimoy flesh (close to the core or the outside prt of the fruit). Totl phenolics nd PPO ctivity The totl phenolic content from fruit hrvested in Octoer did not show significnt chnges etween mture (t hrvest) nd ripe fruit (t processing) (Tle 4). The sence of differences etween mturity stges hs een reported y Assis et l. (2001). However, phenolic content of mture cherimoys hrvested in Novemer showed lower vlues thn ripe fruits. In ddition, cherimoys from the second hrvest hd lower levels of totl phenolics t the mture stge thn fruit picked in Octoer, ut fter ripening oth hrvests were similr. These differences could e due to the different environmentl conditions in which they were grown, which could e ffecting the phenolic content (Kder, 2002).

7 R. CAMPOS-VARGAS et l. - EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN Despite the sence of sttisticl differences in PPO ctivity etween mture (t hrvest) nd ripe fruit (t processing) for oth hrvest times (Tle 4), the enzyme ctivity levels of mture or ripe fruits hrvested in Octoer were significntly higher thn of those picked lter in Novemer, which could e explined s result of more fvorle environmentl conditions lter in the seson, which influence cherimoy metolism nlogous to the explntion for phenolic content. The lck of sttisticl difference in PPO ctivity relted to ripening progress hs een oserved in other fruits (Vlentines et l., 2005). A reltion etween PPO ctivity nd totl phenolic content in cherimoy hrvested on Octoer or Novemer ws not evident (Tle 4). The ltter could indicte tht the synthesis of phenolic compound does not present direct reltionship to PPO ctivity, s reported with other fruits. Roch nd Moris (2001) reported R 2 = 0.29 etween phenolic content nd PPO ctivity in minimlly processed pples. According to Cheng nd Crisosto (1995), PPO ctivity did not correlte with rowning potentil in pech (Prunus persic (L.) Btsch) nd nectrine skins. The phenolic content nd PPO ctivity of fresh-cut cherimoy fter 6 nd 12 d storge t 0 C is shown in Tle 5. The totl phenolic content in oth hrvests did not show consistent trend. In hrvest 1, fter 6 d, totl phenolics of untreted fruit did not differ from tht of fruit treted with different percentges of L-cysteine, ut fter 12 d non-treted fruit hd less phenolic compounds thn 0.5% L-cysteine-treted fruit. The ltter contrsts with hrvest 2 dt, where fter 6 d the control showed less totl phenolics thn the tretment with 0.5% L-cysteine, ut fter 12 d ll tretments were sttisticlly similr. However, totl phenolics for ll tretments fter 6 d were higher thn Tle 4. Totl phenolics nd polyphenol oxidse (PPO) ctivity t hrvest (mture) nd efore processing (ripe) of cherimoy fruits picked in Octoer nd Novemer. Evlution Totl phenolics PPO ctivity Octoer Novemer Octoer Novemer µg g (FW) -1 U min -1 mg -1 totl protein At hrvest 103.4A 63.1B 4282A 1007B At processing 117.8A 97.7A 2988A 675B Mens followed y different lower-cse letters re significntly different within the sme column nd cpitl letter within the sme row for n individul prmeter ccording to LSD test (P 0.05). FW: fresh weight. Tle 5. Totl phenolics nd polyphenol oxidse (PPO) ctivity of fresh-cut cherimoy fruits treted with L-cysteine nd stored for 6 nd 12 dys t 0 C of fruits hrvested in Octoer (Hrvest 1) nd Novemer (Hrvest 2). Tretment Totl phenolics PPO ctivity 6 dys 12 dys 6 dys 12 dys µg g -1 FW U min -1 mg -1 totl protein Hrvest 1 Control % L-cysteine % L-cysteine % L-cysteine Hrvest 2 Control % L-cysteine % L-cysteine % L-cysteine Mens followed y different letters re significntly different within the sme column nd hrvest time for n individul prmeter ccording to LSD test (P 0.05). FW: fresh weight.

8 224 CHILEAN J. AGRIC. RES. - VOL N o fter 12 d in oth hrvests, proly s result of the reduction of the pool of phenolics y polymeriztion ending in rown compounds or other rections. This pttern of increse of totl phenolic contents followed y reduction hs een descried in cues of pple stored t 4 C (Roch nd Moris, 2001). In generl, PPO ctivity levels of minimlly processed cherimoy (Tle 5) treted nd non-treted with ntioxidnt solution were not sttisticlly different. Couture et l. (1993) working with fresh cut lettuce reported no chnges in PPO ctivity fter 4 d t 2.5 C. Similrly, Ke nd Sltveit (1989) did not oserve chnges in PPO ctivity fter wounding of iceerg lettuce (Lctuc stiv L.). The reson why only cherimoy treted with 0.5% L-cysteine hd significntly lower PPO ctivity thn control fter 6 d in hrvest 1 is uncler. An explntion could e tht cherimoy ctully corresponds to syncrpium fruit (Plm et l., 1993); therefore, dt represents PPO ctivity of severl fruitlets providing n extr level of complexity in the nlysis s oserved previously for other metolic processes (Bile nd Brcus, 1970). As mentioned ove, rowning development ws higher in pieces otined close to the peel thn in the inner prt of the fruit. In order to understnd this sitution, totl phenolic content nd PPO ctivity were mesured in tissue derived from different positions in the flesh (Tle 6). Phenolic contents were sttisticlly higher in tissue from outer thn inner or middle prts of the fruit. The sme pttern ws shown fter 4 h t 20 C, ut pieces from outer nd middle prts of the fruit showed n increse of totl phenolics with lmost null chnges in the inner prt. PPO ctivity of the sme pieces showed higher vlues in the outer nd middle flesh t time 0, with lower level in the inner zone. After exposing pieces to ir t 20 C for 4 h, PPO ctivity in the outer prt douled the levels oserved t time 0, explining prtilly the rise in totl phenolic content recorded in this zone of the fruit. The PPO ctivity of the middle or inner prt did not show mjor increment nd remined low. These results would suggest differentil susceptiility to rowning of cherimoy fruit zones. Snchez de Medin et l. (1986) reported higher PPO ctivity in exocrp thn mesocrp in cherimoy cv. Fino de Jete. Rivs nd Whitker (1973) purified PPO from per peel ecuse this tissue hd significntly more ctivity thn pulp. Gooding et l. (2001) descried in full size green nns (Mus x prdisic L.) lmost doule PPO ctivity in the peel thn the pulp. Rthjen nd Roinson (1992) found higher PPO ctivity in skin compred with pulp in grpe (Vitis vinifer L.) erries Sultn H5. Jpnese pples showed the highest PPO ctivity in the core, followed y the flesh nd then the peel (Wkym, 1995). CONCLUSIONS This work reported the complexity of cherimoy fruits s fresh cut product nd the physiologicl chnges induced y processing. In generl, PPO ctivity of cherimoy hrvested in Novemer ws lower thn tht mesured in Octoer. In ddition, the inner prt of the fruit showed less PPO ctivity nd phenolic compounds thn the tissue close to the peel, suggesting topologicl differences in cherimoy flesh. Besides, fresh cut cherimoy pieces were less rown t 6 thn 12 d sed on Hue ngle dt. Although the instrumentl color nlyses showed low correltion with the sensoril pnel dt, it is possile to conclude tht low temperture nd L-cysteine re suitle tools to keep the qulity of fresh cut cherimoy y reducing the rowning process. However, in future works it is required to find etter techniques to instrumentlly quntify color chnges in cherimoy smples. Tle 6. Totl phenolics nd polyphenol oxidse (PPO) ctivity of cherimoy tissues fter 4 h t 20 C. Fruit tissue Totl phenolics PPO ctivity 0 h 4 h 0 h 4 h µg g -1 FW U min -1 mg -1 totl protein Outer Middle Inner Mens followed y different letters re significntly different within the sme column nd hrvest time for n individul prmeter ccording to LSD test (P 0.05). FW: fresh weight

9 R. CAMPOS-VARGAS et l. - EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN R E S U M E N Efecto del momento de cosech y L-cisteín como un ntioxidnte en el prdemiento de pulp de chirimoy (Annon cherimol Mill.) precortd. Reinldo Cmpos-Vrgs 1,*, Bruno G. Defilippi 1, Pul Romero Q. 2, Héctor Vldés G. 3, Pul Roledo M. 4, y Humerto Prieto E. El desrrollo de prdemiento es uno de los fctores limitntes en l clidd de chirimoy (Annon cherimol Mill.) precortd (fresh-cut). No ostnte, existe poc informción disponile en relción sus cuss y métodos de control en est frut. Se estudió l efectividd de L-cisteín (0,125; 0,25 y 0,5%) en chirimoy precortd cosechd en dos oportuniddes (octure y noviemre) y lmcend por 6 y 12 dís 0 C. Con el ojetivo de conocer ls ses iológics del prdemiento, se estudió l ctividd de polifenol oxids (PPO) y contenido de fenólicos totles en piezs resultntes del precortdo. Ls mediciones de clidd y nálisis sensoril indicron que el trtmiento 0,5% L-cisteín fue el más efectivo en reducir el desrrollo de prdemiento sin fectr otros triutos de clidd. En términos de prámetros fisiológicos, l ctividd de PPO no mostró diferencis entre frutos inmduros ( l cosech) y mduros (l procesmiento) en ms cosechs. Sin emrgo, chirimoys cosechds en noviemre presentron niveles de ctividd de PPO menores que en octure. En generl, l ctividd de PPO y contenido totl de fenoles de frutos trtdos con L-cisteín no presentron diferencis significtivs con respecto frutos no trtdos después de 6 ó 12 dís 0 C. Los nálisis de l ctividd de PPO demostrron que ést fue más lt en l prte extern de l pulp que en el sector medio o interno. Estos resultdos respldrín l posiilidd de usr L-cisteín como un trtmiento de poscosech pr reducir el desrrollo de prdemiento en chirimoy destind precortdo. Plrs clve: ntioxidntes, Annon cherimol, polifenol oxids, fenólicos, evlución sensoril. ACKNOWLEDGEMENTS This work ws funded y project FONDECYT LITERATURE CITED Alique, R Residul effects of short-term tretments with high-co 2 on the ripening of cherimoy (Annon cherimol Mill.) fruit. J. Hortic. Sci. 70: Alique, R., J.P. Zmorno, M.L. Clvo, C. Merodio, nd J. De l Plz Tolernce of cherimoy (Annon cherimol Mill.) to cold storge. J. Amer. Soc. Hort. Sci. 119: Amiot, M.J., A. Fleuriet, V. Cheynier, nd J. Nicols Phenolic compounds nd oxidtive mechnism in fruit nd vegetles. p In Toms-Brern, F.A., nd R.J. Roins (eds.) Phytochemistry of fruit nd vegetles. Oxford University Press, New York, USA. Assis, J.S., R. Mldondo, T. Muñoz, M.I. Escrino, nd C. Merodio Effect of high cron dioxide concentrtion on PAL ctivity nd phenolic contents in ripening cherimoy fruit. Posthrvest Biol. Technol. 23: Bile, J.B., nd D.E. Brcus Respirtion ptterns in tropicl fruits of the Amzon sin. Trop. Sci. 12: Brdford, M.M A rpid nd sensitive method for the quntifiction of microgrm quntities of protein utilizing the principle of protein-dye inding. Anl. Biochem. 72: But, J.G., nd J.A. Aott Browning inhiition of fresh-cut Anjou, Brtlett nd Bosc pers. HortScience 35: Cmpos-Vrgs, R., O. Becerr, R. Bez-Ytes, V. Cmizo, M. Gonzlez, A. Orelln et l Sesonl vrition in the development of chilling injury in O Henry peches. Sci. Hortic. 110: Cntwell, M., nd T. Suslow Posthrvest hndling systems: Minimlly processed fruits nd vegetles. p In A.A. Kder (ed.) Posthrvest technology of horticulturl crops. University of Cliforni. Agriculture nd Nturl Resources. Puliction University of Cliforni, Oklnd, Cliforni, USA. Cheng, W.C., nd C.H. Crisosto Browning potentil, phenolic composition, nd polyphenoloxidse ctivity of uffer extrcts of pech nd nectrine skin tissue. J. Amer. Soc. Hort. Sci. 120: Couture, R., M.I. Cntwell, D. Ke, nd M.E. Sltveit Physiologicl ttriutes relted to qulity ttriutes nd storge life of minimlly processed lettuce. HortScience 28: Gil, M.I., M.A. Cones, nd F. Artes Qulity chnges in fresh cut tomto s ffected y modified tmosphere pckging. Posthrvest Biol. Technol. 25:

10 226 CHILEAN J. AGRIC. RES. - VOL N o de Cstro, E., W.V. Bisi, nd E.J. Mitchm Qulity of Pink Ldy pples in reltion to mturity t hrvest, prestorge tretments, nd controlled tmosphere during storge. HortScience 42: Gonzlez-Aguilr, G.A., L. Zcris, M.A. Perez-Amdor, J. Cronell, nd M.T. Lfuente Polymine content nd chilling susceptiility re ffected y sesonl chnges in temperture nd y conditioning temperture in cold-stored Fortune mndrin fruit. Physiol. Plnt. 108: Gooding, P.S., C. Bird, nd S.P. Roinson Moleculr cloning nd chrcteriztion of nn fruit polyphenol oxidse. Plnt 213: Gorny, J.R A summry of CA nd MA requirements nd recommendtions for fresh-cut (minimlly processed) fruit nd vegetles. p In J.R. Gorny (ed.) CA 97 Proceedings volume 5: Fresh-cut fruits nd vegetle nd MAP. Interntionl Controlled Atmosphere Reserch Conference, Dvis. July University of Cliforni, Deprtment of Pomology, Dvis, Cliforni, USA. Gorny, J.R., B. Hess-Pierce, R.A. Cifuentes, nd A.A. Kder Qulity chnges in fresh-cut per slices s ffected y controlled tmospheres nd chemicl preservtives. Posthrvest Biol.Technol.24: Gutierrez, M., J.M. Lhoz, M.M. Sol, L. Pscul, nd A.M. Vrgs Posthrvest chnges in totl solule solids nd tissue ph of cherimoy fruit stored t chilling nd non-chilling tempertures. J. Hortic. Sci. 69: Kder, A.A Posthrvest iology nd technology: An overview. p In A.A. Kder (ed.) Posthrvest technology of horticulturl crops. University of Cliforni. Agriculture nd Nturl Resources. Puliction University of Cliforni, Oklnd, Cliforni, USA. Kder, A.A Qulity prmeters of fresh-cut fruit nd vegetle products. p In O. Lmiknr (ed.) Fresh-cut fruits nd vegetles. Science, technology nd mrket. CRC Press, Boc Rton, Florid, USA. Ke, D., nd M.E. Sltveit Wound induced ethylene production, phenolic metolism nd susceptiility to russet spotting in iceerg lettuce. Physiol. Plnt. 76: Lhoz, J.M, M. Gutierrez, M.M. Sol, R. Slto, L. Pscul, M. Mrtinez-Cyuel, nd A.M. Vrgs Ethylene in cherimoy fruit (Annon cherimol Mill.) under different storge conditions. J. Agric. Food Chem. 41: Loiz-Velrde, J.G., nd M.E. Sltveit Het shocks pplied either efore or fter wounding reduce rowning of lettuce lef tissue. J. Amer. Soc. Hort. Sci. 126: Mnugistics Inc Sttgrphics Plus p. Mnugistic Product, Rockville, Mrylnd, USA. Mrrero, A., nd A.A. Kder Optiml temperture nd modified tmosphere for keeping qulity of fresh-cut pinepples. Posthrvest Biol. Technol. 39: Mrtinez, G., M. Serrno, M.T. Pretel, F. Riquelme, nd F. Romojro Ethylene iosynthesis nd physico-chemicl chnges during fruit ripening of cherimoy (Annon cherimol Mill.). J. Hortic. Sci. 68: Mrtinez-Cyuel, M., L. Snchez, M.J. Fus, nd A. Gil Cherimoy (Annon cherimol Mill.) polyphenoloxidse: monophenolse nd dihydroxyphenolse ctivities. J. Food Sci. 53: Melo, A.A.M., e E.V.D.B. Vils-Bos Iniição do escurecimento enzimático de nn mçã minimmente processd. Ciênc. Tecnol. Aliment., Cmpins 26: Muñoz, T., M.T. Snchez-Bllest, J. Ruiz-Cello, M.I. Escrino, nd C. Merodio The cid metolism of Annon fruit during ripening. J. Hortic. Sci. Biotech. 79: Plm, T., J.M. Aguiler, nd D.W. Stnley A review of posthrvest events in cherimoy. Posthrvest Biol. Technol. 2: Pigentini, A. M., J.C. Mendez, D.R. Guemes, nd M.E. Pirovni Modelling chnges of sensory ttriutes for individul nd mixed fresh-cut lefy vegetles. Posthrvest Biol. Technol. 38: Rthjen, A.H., nd S.P. Roinson Chrcteristion of vriegted grpevine mutnt showing reduced polyphenol oxidse ctivity. Aust. J. Plnt Physiol. 19: Richrd-Forget, F., P.M. Groupy, nd J.J. Nicols L-cysteine s n inhiitor of enzymtic rowning. 2. Kinetic studies. J. Agric. Food Chem. 40: Rivs, N.D.J., nd J.R. Whitker Purifiction nd some properties of two polyphenol oxidses of Brtlett pers. Plnt Physiol. 52: Roch, A.M.C.N., nd A.M.M.B. Moris Polyphenoloxidse ctivity nd totl phenolic content s relted to rowning of minimlly processed Jongored pple. J. Sci. Food Agric. 82: Snchez, J.A., J.P. Zmorno, nd R. Alique Polyglcturonse, cellulse nd invertse ctivities during cherimoy fruit ripening. J. Hort. Sci. Biotech. 73:87-92.

11 R. CAMPOS-VARGAS et l. - EFFECT OF HARVEST TIME AND L-CYSTEINE AS AN Snchez de Medin, L., M.C. Plt, M. Mrtinez-Cyuel, M.J. Fus, y A. Gil Cmios en l ctividd polifenoloxids, peroxids, ctlss y fosfts ácid de chirimoyo durnte l mdurción tempertur y humedd controlds. Rev. Agroquim. Tecnol. Aliment. 26: Singleton, V.L., nd J.A. Rossi Colorimetry of totl phenolics with phosphomolydic-phosphotungstic cid regents. Am. J. Enol. Vitic. 16: Siriphnich, J., nd A.A. Kder Effects of CO 2 on totl phenolics, phenyllnine mmoni lyse, nd polyphenol oxidse in lettuce tissue. J. Amer. Soc. Hort. Sci. 110: Vlentines, M.C., R. Vilpln, R. Torres, J. Usll, nd C. Lrrigudiere Specific roles of enzymtic rowning nd lignifiction in pple disese resistnce. Posthrvest Biol. Technol. 36: Wkym, T Polyphenol oxidse ctivity in Jpnese pples. Differences mong cultivrs nd prevention y het, scoric cid nd reduced oxygen. p In Lee, C.Y., nd J.R. Whitker (eds.) Enzymtic rowning nd its prevention. Americn Chemicl Society, Wshington DC, USA. Wtd, A.E., P.N. Ko, nd D.A. Minott Fctors ffecting qulity of fresh-cut horticulturl products. Posthrvest Biol. Technol. 9: Wills, R., B. McGlsson, D. Grhm, nd D. Joyce Posthrvest nd introduction to the physiology nd hndling of fruit, vegetles nd ornmentls. 262 p. 4 th ed. CAB Interntionl, New York, USA.

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit

Postharvest Application of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit Posthrvest Appliction of 1-Methylcyclopropene (1-MCP) Extends Shelf Life of Kiwifruit C.M. Cntin 1, D. Holcroft 2 nd C.H. Crisosto 1 1 University of Cliforni, Dvis, Deprtment of Plnt Sciences, Dvis, CA

More information

Evaluation of Yogurt with Enhanced Cysteine Content

Evaluation of Yogurt with Enhanced Cysteine Content Diry Foods Evlution of Yogurt with Enhnced Cysteine Content S. Bl nd K. A. Schmidt Summry Amino cids re the uilding locks of protein nd ssist with metolism in the ody. In the humn ody, the mino cid cysteine

More information

Asian Journal of Food and Agro-Industry ISSN Available online at

Asian Journal of Food and Agro-Industry ISSN Available online at As. J. Food Ag-Ind. 2010, 3(04), 368-372 Asin Journl of Food nd Agro-Industry ISSN 1906-3040 Aville online t www.jofi.info Reserch Article Effect of drying nd frying time on texturl nd sensory chrcteristics

More information

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial

Effect of AVG Application on Fruit Set, Yield and Fruit Size in Abate Fetel and Packam s Triumph Pears in a Semi-Commercial Statistical Trial Effect of AVG Appliction on Fruit Set, Yield nd Fruit Size in Ate Fetel nd Pckm s Triumph Pers in Semi-Commercil Sttisticl Tril E. Sánchez nd M. Curetti Instituto Ncionl de Tecnologí Agropecuri Estción

More information

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research

Abstract. 1. Introduction. Journal of Nutrition & Pharmacy Research Tomto Fruits (Solncee Lycopersicon esculentum Mill.) Feedck Mechnism in The Presence of Exogenous Ethylene under Prolonged Chilling Temperture Storge M. Mkky,, *, K. A. Pschlidis, P. Soni, A. Mngnris,

More information

Postharvest quality and chilling injury of plums: benefits of 1-methylcyclopropene

Postharvest quality and chilling injury of plums: benefits of 1-methylcyclopropene Instituto Ncionl de Investigción y Tecnologí Agrri y Alimentri (INIA) Spnish Journl of Agriculturl Reserch 9(), 554-564 Aville online t www.ini.es/sjr ISSN: 695-97-X eissn: 7-99 Posthrvest qulity nd chilling

More information

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres

Rapid Reduction in Aroma Volatiles of Pacific Rose Apples in Controlled Atmospheres Rpid Reduction in Arom Voltiles of Pcific Rose Apples in Controlled Atmospheres H.J. Tough nd E.W. Hewett Centre for Posthrvest nd Refrigertion Reserch Institute of Nturl Resources, Mssey University Plmerston

More information

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits

Influence of some safety post-harvest treatments on fruit quality and storability of Guava fruits Current Science Interntionl Volume : 06 Issue : 03 July-Sept. 2017 Pges: 491-500 Influence of some sfety post-hrvest tretments on fruit qulity nd storility of Guv fruits 1 Ftm K. M. Shn nd 2 Ahmed M. S.

More information

ScienceDirect. Development of a method for manufacturing noodles from finger millet

ScienceDirect. Development of a method for manufacturing noodles from finger millet Avilble online t www.sciencedirect.com ScienceDirect Procedi Food Science 6 (2016 ) 293 297 Interntionl Conference of Sbrgmuw University of Sri Lnk 2015 (ICSUSL 2015) Development of method for mnufcturing

More information

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS

2011 ORGANIC SOYBEAN VARIETY TRIAL MATERIALS AND METHODS 2011 ORGANIC SOYBEAN VARIETY TRIAL In 2011, the University of Vermont Extension conducted soyben vriety tril in Alburgh, VT. The purpose of this tril ws to provide yield comprisons of food- nd feed-grde

More information

PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK

PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES. MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK PREPARATION AND HANDLING FRESH-CUT ROOT VEGETABLES MERETE EDELENBOS DEPT. OF FOOD SCIENCE AARHUS UNIVERSITY DENMARK merete.edelenos@food.u.dk Preprtion nd hndling fresh-cut root vegetles Production Hndling

More information

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014

Central NC Organic Bell and Hot Pepper Variety Trial, Summer 2014 Ojective Centrl NC Orgnic Bell nd Hot Pepper Vriety Tril, Summer 2014 North Crolin A&T Stte University John Beck, Aron Moore, nd Dr. Snjun Gu NC A&T Frm, Greensoro, NC To evlute the performnce of some

More information

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins

The Effect of Oat Bran Fiber on Texture, Moisture and Palatability of Pumpkin Muffins The Effect of Ot Brn Fiber on Texture, Moisture nd Pltbility of Pumpkin Muffins M. Montrsi & K. Reidenbch 11/19/2012 NUTR 453 Finl Report Abstrct: Reserch hd shown n lrmingly low fiber intke of United

More information

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline

Influence of Gibberellic Acid (GA 3 ) on Fruit Quality of Sweet Cherries John Cline Influence of Gibberellic Acid (GA 3 ) on Fruit Qulity of Sweet Cherries John Cline University of Guelph, Simcoe & Vinelnd Cmpuses Tel: 519-426-7127 Ext 331 Jcline@uoguelph.c 1 Presenttion Outline Introduction

More information

PHYSIOLOGY AND POSTHARVEST BEHAVIOUR OF MANGO (Mangifera indica L. cv. TOMMY ATKINS) FRUIT GROWN UNDER WATER STRESS NANCY ONJEMO MADIGU

PHYSIOLOGY AND POSTHARVEST BEHAVIOUR OF MANGO (Mangifera indica L. cv. TOMMY ATKINS) FRUIT GROWN UNDER WATER STRESS NANCY ONJEMO MADIGU PHYSIOLOGY AND POSTHARVEST BEHAVIOUR OF MANGO (Mngifer indic L. cv. TOMMY ATKINS) FRUIT GROWN UNDER WATER STRESS NANCY ONJEMO MADIGU MASTER OF SCIENCE (Food Science nd Posthrvest Technology) JOMO KENYATTA

More information

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis

Colonization of chasmothecia of grapevine powdery mildew by Ampelomyces quisqualis Biocontrol of powdery mildew Coloniztion of chsmotheci of grpevine powdery mildew y Ampelomyces quisqulis Drio Angeli, Frnc Vlentini, Chir Msiero, Oscr Giovnnini, Ilri Pertot Fondzione Edmund Mch, S.Michele

More information

Ethylene and changes during ripening in Horvin plum (Prunus salicina Lindl.) fruits

Ethylene and changes during ripening in Horvin plum (Prunus salicina Lindl.) fruits Ethylene nd chnges during ripening in Horvin plum (Prunus slicin Lindl.) fruits El etileno y los cmios durnte l mdurción en frutos de ciruel (Prunus slicin Lindl.) Horvin Ldy Ximen Rozo-Romero 1, Jvier

More information

Maejo International Journal of Science and Technology

Maejo International Journal of Science and Technology Mejo Int. J. Sci. Technol. 2011, 5(03), 365-373 Communiction Mejo Interntionl Journl of Science nd Technology ISSN 1905-7873 Aville online t www.mijst.mju.c.th Sunlight-stimulted phenyllnine mmoni-lyse

More information

THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT

THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT 76 Bulgrin Journl of Agriculturl Science, 6 (No ), 76-8 Agriculturl Acdemy THE EFFECTS OF POSTHARVEST TREATMENTS OF SALICYLIC ACID AND POTASSIUM PERMANGANATE ON THE STORAGE OF KIWIFRUIT E. BAL * nd S.

More information

Interactions between 1-MCP concentration, treatment interval and storage time for Bartlett pears

Interactions between 1-MCP concentration, treatment interval and storage time for Bartlett pears Posthrvest Biology nd Tehnology 31 (24) 127 136 Intertions etween 1-MCP onentrtion, tretment intervl nd storge time for Brtlett pers J.H. Ekmn, M. Clyton 1, W.V. Bisi, E.J. Mithm Deprtment of Pomology,

More information

Optimized wine quality potential through fruit-zone management practices in red varieties

Optimized wine quality potential through fruit-zone management practices in red varieties Finl Progress Report Virgini Wine Bord, 20 July 2016 Optimized wine qulity potentil through fruit-zone mngement prctices in red vrieties Principl Investigtor: Tony K. Wolf AHS Jr. AREC 595 Lurel Grove

More information

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches

The Relationship Between Palm Oil Index Development and Mechanical Properties in the Ripening Process of Tenera Variety Fresh Fruit Bunches Reserch Journl of Applied Sciences, Engineering nd Technology 3(3): 218-226, 211 ISSN: 24-7467 Mxwell Scientific Orgniztion, 211 Received: Jnury 31, 211 Accepted: Ferury 23, 211 Pulished: Mrch 3, 211 The

More information

Early-Maturing Sweet Oranges: Research Update on Earlygold, Itaborai, Ruby, and Westin Sweet Oranges 1

Early-Maturing Sweet Oranges: Research Update on Earlygold, Itaborai, Ruby, and Westin Sweet Oranges 1 HS920 Erly-Mturing Sweet Ornges: Reserch Updte on Erlygold, Itori, Ruy, nd Westin Sweet Ornges 1 Willim S. Cstle nd Jmes J. Ferguson 2 Erlygold, Itori, Ruy, nd Westin re new sweet ornge selections with

More information

Timing of partial defoliation affects carbohydrate

Timing of partial defoliation affects carbohydrate SHORT COMMUNICATION Timing of prtil defolition ffects crohydrte concentrtion of vegettive tissues nd concentrtion of phenolics in erries of potted De Chunc (Vitis sp.) grpevines Justine E. Vnden Heuvel

More information

Cluster-zone leaf removal refers to deliberate removal of selected

Cluster-zone leaf removal refers to deliberate removal of selected Lef Removl s Influence on Pinot Noir Bsl lef removl chnges chemicl nd voltile compositions By Hui Feng, Fng Yun, Ptrici A. Skinkis nd Michel C. Qin Cluster-zone lef removl refers to delierte removl of

More information

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method

Production of Two Types of Pocket-Forming Flat Bread by the Sponge and Dough Method Production of Two Types of Pocket-Forming Flt Bred y the Sponge nd Dough Method A. Amr 1,2 nd R. Ajo 1 ABSTRACT Cerel Chem. 82(5):499 503 Two types of flt red (thin nd thick) were produced from strightgrde

More information

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2):

Kucuker and Ozturk Afr J Tradit Complement Altern Med. (2015) 12(2): Kucuker nd Ozturk Afr J Trdit Complement Altern Med. (2015) 12(2):114-119 http://dx.doi.org/10.4314/jtcm.v12i2.17 THE EFFECTS OF AMINOETHOXYVINYLGLYCINE AND METHYL JASMONATE ON BIOACTIVE COMPOUNDS AND

More information

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453

The Impact of Supplementation of Green Tea Powder in Yellow Cupcakes. Teryn Sapper & Christian Ordaz November 22, 2010 F&N 453 The Impct of Supplementtion of Green Te Powder in Yellow Cupckes Teryn Spper & Christin Ordz Novemer 22, 2010 F&N 453 Astrct: Green te is known to hve mny helth enefits to the humn ody. Cumultive studies

More information

EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM

EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM EVALUATION OF SEED AND IN-FURROW AT-PLANTING APPLIED INSECTICIDES ON SORGHUM Texs Agriculturl Experiment Sttion, Corpus Christi, TX, nd Michel nd Wlter Kuck Frm, Lvc County, 1999 Roy D. Prker, Emil D.

More information

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002

Semi-commercial evaluation of SmartFresh with South African export avocados in static containers at the Westfalia packhouse during 2002 South Africn Avocdo Growers' Assocition Yerbook. 2003. 26:55-64 Semi-commercil evlution of SmrtFresh with South Africn export vocdos in sttic continers t the Westfli pckhouse during 2002 D Lemmer #, J

More information

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance.

Acknowledgements. Recent Research: Vine Balance and Fruit Thinning. Brief Outline. Take Aways. How many of you have read? Vine Balance. Recent Reserch: Vine Blnce nd Fruit Thinning Sustinble Ag Expo Monterey County Jim Wolpert Extension Viticulturist Deprtment of Viticulture nd Enology UC Dvis Acknowledgements Funding Americn Vineyrd Foundtion

More information

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.

Research Article Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L. Hindwi Journl of Food Qulity Volume 217, Article ID 86834, 9 pges https://doi.org/.11/217/86834 Reserch Article Gur Gum s n Edile Coting for Enhncing Shelf-Life nd Improving Posthrvest Qulity of Rom Tomto

More information

Comparison of alternative postharvest quarantine treatments for sweet cherries

Comparison of alternative postharvest quarantine treatments for sweet cherries Posthrvest Biology nd Technology 20 (2000) 107 114 www.elsevier.com/locte/posthrvio Comprison of lterntive posthrvest qurntine tretments for sweet cherries Lis G. Neven, *, Stephen R. Drke Ykim Agriculturl

More information

Responses of Vitis vinifera Pinot gris Grapevines to Exogenous Abscisic Acid (ABA): I. Yield, Fruit Quality, Dormancy, and Freezing Tolerance

Responses of Vitis vinifera Pinot gris Grapevines to Exogenous Abscisic Acid (ABA): I. Yield, Fruit Quality, Dormancy, and Freezing Tolerance J Plnt Growth Regul (16) 35:245 255 DOI.07/s00344-015-9529-2 Responses of Vitis vinifer Pinot gris Grpevines to Exogenous Ascisic Acid (ABA): I. Yield, Fruit Qulity, Dormncy, nd Freezing Tolernce Shouxin

More information

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES

THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES THE EXTRACTION KINETICS OF ANTHOCYANINS AND PROANTHOCYANIDINS FROM GRAPE TO WINE IN THREE DIFFERENT VARIETIES An B. BAUTISTA-ORTÍN 1, Nir BUSSE-VALVERDE 1, José I. FERNÁNDEZ-FERNÁNDEZ 2, Encrn GÓMEZ-PLAZA

More information

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics

Research Note Effect of Volume and Toast Level of French Oak Barrels (Quercus petraea L.) on Cabernet Sauvignon Wine Characteristics Reserch Note Effect of Volume nd Tost Level of French Ok Brrels (Quercus petre L.) on Cernet Suvignon Wine Chrcteristics Pedro Rodríguez-Rodríguez 1 nd Encrn Gómez-Plz 1 * Astrct: The effects of tost level

More information

CENTRAL VALLEY POSTHARVEST NEWSLETTER

CENTRAL VALLEY POSTHARVEST NEWSLETTER CENTRAL VALLEY POSTHARVEST NEWSLETTER COOPERATIVE EXTENSION UNIVERSITY OF CALIFORNIA Kerney Agriculturl Center 9240 S. Riverbend Avenue, Prlier, CA 93648 USA (559) 646-6500 April 2005 Vol. 14, No. 1 Crlos

More information

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453.

The Effect of Quinoa on the Taste and Texture of Chocolate Chip Cookies. Hannah Doren Tarryn Hake Mitch Simmonds NUTR 453. The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies Hnnh Doren Trryn Hke Mitch Simmonds NUTR 453 November 19, 2012 Title: The Effect of Quino on the Tste nd Texture of Chocolte Chip Cookies

More information

Archived at

Archived at Archived t http://orgprints.org/13657/ Results from three yer testing project of new strwberry cultivrs in Verticillium infested soils nd under orgnic frming conditions A. Spornberger 1, H. Weissinger

More information

ABSTRACT REZIME

ABSTRACT REZIME Bilid: 1821-4487 (2015) 19; 5; p 219-223 DK: 577.151.3 ENZYMATIC ACTIVITY AND METABOLISM OF FESH-CT FIT AS A FNCTION OF IPENING DEGEE ENZIMSKA AKTIVNOST I METABOLIZAM SVEŽE EZANOG VOĆA KAO FNKCIJA STEPENA

More information

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health

Comparative Study of Nutritional Quality of Orange (Citrus sinensis) at Different Maturity Stages in Relation to Significance for Human Health Americn-Eursin Journl of Toxicologicl Sciences 7 (4): 209-213, 2015 ISSN 2079-2050 IDOSI Pulictions, 2015 DOI: 10.5829/idosi.ejts.2015.7.4.95200 Comprtive Study of Nutritionl Qulity of Ornge (Citrus sinensis)

More information

FINAL REPORT. August 15, Virginia Wine Board. Effects of Harvest Maturity and Post-Harvest Storage on Fruit, Juice, and Cider Quality

FINAL REPORT. August 15, Virginia Wine Board. Effects of Harvest Maturity and Post-Harvest Storage on Fruit, Juice, and Cider Quality FINAL REPORT August 15, 2016 Virgini Wine Bord Effets of Hrvest Mturity nd Post-Hrvest Storge on Fruit, Juie, nd Cider Qulity Prinipl Investigtors (Tem projet): Gregory M. Pek (50%), Assistnt Professor

More information

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines

Application of Toasted Oak and Micro-oxygenation to Ageing of Cabernet Sauvignon Wines Appliction of Tosted Ok nd Micro-oxygention to Ageing of Cernet Suvignon Wines Dr. Jeff McCord StVin Inc., Cliforni, USA Introduction For mny yers, tosted ok in the form of rrels hs een used for wine storge

More information

The pear cultivars Spadona and Coscia produce

The pear cultivars Spadona and Coscia produce Journl of Horticulturl Science & Biotechnology (7) 82 () 83 87 Plnt growth regultors increse the fruit size of Spdon nd Cosci pers (Pyrus communis) in wrm climte By RAPHAEL A. STERN 1 *, ISRAEL DORON 2

More information

Towards Grower-friendly Apple Crop Thinning by Tree Shading

Towards Grower-friendly Apple Crop Thinning by Tree Shading 314 Towrs Grower-frienly Apple Crop Thinning y Tree A. Wimer 1, K. Kockerols 1, S. Schwn 1, W. Stler 1 n L. Bertschinger 1 Astrct Light mngement with shing nets, which reuce sunlight y 74%, might e n lterntive

More information

Archives 2016 vol *

Archives 2016 vol * August 30, 2016 Archives 2016 vol.1 1-9 EVALUATION OF THE ANTIOXIDANT CAPACITY AND CONTENT OF POLYPHENOLS OBTAINED FROM TEA (Cmelli Sinensis) OF FOUR BRANDS SOLD IN COLOMBIA BY EXTRACTION AT ROOM TEMPERATURE

More information

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing

Original article The effect of calcium chloride and calcium lactate pretreatment concentration on peach cell integrity after high-pressure processing Interntionl Journl of Food Science nd Technology 2017, 52, 635 643 635 Originl rticle The effect of clcium chloride nd clcium lctte pretretment concentrtion on pech cell integrity fter high-pressure processing

More information

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes

Effects of chemical treatments on dormancy breaking and some sprouting characteristics of two potato cultivars in different tuber sizes Avilble online t www.pelgireserchlibrry.com Europen Journl of Experimentl Biology, 2014, 4(4):98-102 ISSN: 2248 9215 CODEN (USA): EJEBAU Effects of chemicl tretments on dormncy breking nd some sprouting

More information

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates

Ensiling characteristics and aerobic stability of temperate grasses containing different concentrations of water soluble carbohydrates REPORT TO THE STAPLEDON MEMORIAL TRUST Ensiling chrcteristics nd eroic stility of temperte grsses contining different concentrtions of wter solule crohydrtes Aner A. Rodríguez-Crís Deprtment of Animl Science,

More information

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend

The effects of UV-C treatment on the quality of orange, carrot and celery juice blend Review Article http://www.lliedcdemies.org/journl-food-science-nutrition/ The effects of UV-C tretment on the qulity of ornge, crrot nd celery juice blend Nik Nornis, Chndrn Somsundrm*, Zulin Rzli Biotechnology

More information

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

Research Article Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Hindwi Journl of Food Qulity Volume 2017, rticle ID 8524073, 12 pges https://doi.org/10.1155/2017/8524073 Reserch rticle Oenologicl nd Qulity Chrcteristic on Young White Wines (Suvignon Blnc): Effects

More information

A.M. Jordão *, A.C. Correia

A.M. Jordão *, A.C. Correia Reltionship Between Antioxidnt Cpcity, Pronthocynidin nd Anthocynin Content During Grpe Mturtion of Tourig Ncionl nd Tint Roriz Grpe Vrieties A.M. Jordão *, A.C. Correi Polytechnic Institute of Viseu,

More information

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt

Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt doi: 1.1111/j.1471-37.211.75.x ORIGINAL RESEARCH Effects of gur gum nd ric gum on the physicochemicl, sensory nd flow ehviour chrcteristics of frozen yoghurt RAHIL REZAEI, MORTEZA KHOMEIRI,* MAHDI KASHANINEJAD

More information

Fruit ripeness and temperature affect friction coefficient of McLemore and Gala apples

Fruit ripeness and temperature affect friction coefficient of McLemore and Gala apples Int. Agrophysis, 21, 15, 19-114 INTERNATIONAL Agrophysis www.ipn.lulin.pl/int-grophysis Fruit ripeness nd temperture ffet frition oeffiient of MLemore nd Gl pples C. Puhlski 1 *, G.H. Brusewitz 2 1 Agriulturl

More information

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

INTERNATIONAL JOURNAL OF FOOD ENGINEERING INTERNATIONAL JOURNAL OF FOOD ENGINEERING Discrimintion of Wines Produced from Cbernet Suvignon Grpes Treted with Aqueous Ethnol Post-Bloom Using n Electronic Nose Amnd Mrtin 1, Kumr Mllikrjun, 2 nd Bruce

More information

Gibberellic Acid (GA3), an Influential Growth Regulator for Physiological Disorder Control and Protracting the Harvesting Season of Sweet Orange

Gibberellic Acid (GA3), an Influential Growth Regulator for Physiological Disorder Control and Protracting the Harvesting Season of Sweet Orange Americn Journl of Experimentl Agriculture 4(11): 1355-1366, 2014 SCIENCEDOMAIN interntionl www.sciencedomin.org Gierellic Acid (GA3), n Influentil Growth Regultor for Physiologicl Disorder Control nd Protrcting

More information

Control of black dot in potatoes

Control of black dot in potatoes Control of lck dot in pottoes Dr. Trevor Wicks SA Reserch & Development Institute Project Numer: PT11 PT11 This report is pulished y Horticulture Austrli Ltd to pss on informtion concerning horticulturl

More information

Effect of number of stems in the production and quality of tomato grown in greenhouse

Effect of number of stems in the production and quality of tomato grown in greenhouse Revist Mexicn de Ciencis Agrícols volume 9 numer 2 Ferury 15 - Mrch 31, 2018 Effect of numer of stems in the production nd qulity of tomto grown in greenhouse Article Cándido Mendoz-Pérez 1 Crlos Rmírez-Ayl

More information

Food Research International

Food Research International Food Reserch Interntionl 43 (2010) 2284 2288 Contents lists vilble t ScienceDirect Food Reserch Interntionl journl homepge: www.elsevier.com/locte/foodres Effect of honey powder on dough rheology nd bred

More information

IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES (CYDONIA OBLONGA MILL.

IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES (CYDONIA OBLONGA MILL. Journl of Horticulturl Reserch 2017, vol. 25(1): 67 79 DOI: 10.1515/johr-2017-0008 IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES

More information

2014 Sunflower Planting Date Trial

2014 Sunflower Planting Date Trial 214 Sunflower Plnting Dte Tril Dr. Hether Drby, UVM Extension Agronomist Sr Ziegler, Eric Cummings, Susn Monhn, nd Julin Post UVM Extension Crops nd Soils Technicins (82) 524-651 Visit us on the web t

More information

Abstract. Ramiréz-Aristizabal, L. S. * ; Ortiz, A. ; Restrepo-Aristizabal, M.F.; Salinas-Villada, J.F. Universidad Tecnológica de Pereira,Colombia

Abstract. Ramiréz-Aristizabal, L. S. * ; Ortiz, A. ; Restrepo-Aristizabal, M.F.; Salinas-Villada, J.F. Universidad Tecnológica de Pereira,Colombia Evlution of the ntioxidnt cpcity nd content of polyphenols obtined from te (Cmelli sinensis) of four brnds sold in Colombi by extrction t room temperture Rmiréz-Aristizbl, L. S. * ; Ortiz, A. ; Restrepo-Aristizbl,

More information

How to get the best eating quality of pork

How to get the best eating quality of pork The effect of ft on the eting qulity of pork Ensuring the best eting qulity Ensuring the best flvours The effect of cooking ft on the eting qulity of pork How to get the best eting qulity of pork The cooking

More information

The importance of pruning to the quality of wine grape fruits (Vitis vinifera L.) cultivated under high-altitude tropical conditions

The importance of pruning to the quality of wine grape fruits (Vitis vinifera L.) cultivated under high-altitude tropical conditions The importnce of pruning to the qulity of wine grpe fruits (Vitis vinifer L.) cultivted under high-ltitude tropicl conditions Importnci de l pod en l clidd del fruto de vid (Vitis vinifer L.) cultivd jo

More information

Relationship Between Microclimatic Data, Aroma Component Concentrations and Wine Quality Parameters in the Prediction of Sauvignon blanc Wine Quality

Relationship Between Microclimatic Data, Aroma Component Concentrations and Wine Quality Parameters in the Prediction of Sauvignon blanc Wine Quality Reltionship Between Microclimtic Dt, Arom omponent oncentrtions nd Wine Qulity Prmeters in the Prediction of Suvignon blnc Wine Qulity J. Mris, F. litz 2 nd P. D. Hsbroek3 1) AR lnfruiiec-nietvoorbij,

More information

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition

Effects of Prohexadione-calcium on Grape Yield Components and Fruit and Wine Composition Effects of Prohexdione-C on Yield nd Composition 73 Effects of Prohexdione-clcium on Grpe Yield Components nd Fruit nd Wine Composition Dnielle Lo Giudice, 1 Tony K. Wolf, 2 * nd Bruce W. Zoecklein 3 Abstrct:

More information

EFFECT OF BORON AND ARSENIC ON JUICE ACIDITY

EFFECT OF BORON AND ARSENIC ON JUICE ACIDITY SMITH: BORON & ARSENIC ON GRAPEFRUIT 95 Fig. 2. Vlenci ornge leves from declining tree showing type of mteril used for electron microscopic study Ar rows point to typicl res long midveins tht were excised,

More information

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat

The effect of seed treatments on the yield and yield components of various levels of sprouted wheat Brnrd nd Booyse (2018). Seed Science nd Technology, 46, 1, 53-63. https://doi.org/10.15258/sst.2018.46.1.05 The effect of seed tretments on the yield nd yield components of vrious levels of sprouted whet

More information

Modelling of Apple Fruit Growth by Application of Image Analysis

Modelling of Apple Fruit Growth by Application of Image Analysis ORIGINAL SCIENTIFIC PAPER 59 Modelling of Apple Fruit Growth y Appliction of Imge Anlysis Denis STAJNKO 1 Zltko ÈMELIK SUMMARY The possiility of RGB imge processing nd nlysis for modelling of the development

More information

Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.)

Pruning affects the vegetative balance of the wine grape (Vitis vinifera L.) crop phisiology Pruning ffects the vegettive lnce of the wine grpe (Vitis vinifer L.) L pod fect el equilirio vegettivo de l vid (Vitis vinifer L.) Pedro José Almnz-Merchán 1, Plo Antonio Serrno-Cely 2,

More information

Research Article Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Research Article Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features Interntionl Journl of Food Science Volume 2013, Article ID 968020, 6 pges http://dx.doi.org/10.1155/2013/968020 Reserch Article Chemometrics of Whet Composites with Hemp, Teff, nd Chi Flour: Comprison

More information

UC DAVIS VITICULTURE AND ENOLOGY EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST

UC DAVIS VITICULTURE AND ENOLOGY EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST EFFECTS OF CULTURAL PRACTICES ON WINEGRAPE COMPOSITION S. KAAN KURTURAL COOPERATIVE EXTENSION SPECIALIST Desirle Aspects Uniformly ripe fruit Sound fruit An undnce of flvor With correct composition Reches

More information

MACLIT INDICATOR PILOT LAMP & INDICATOR FEATURES SPECIFICATIONS (RATINGS, PERFORMANCE)

MACLIT INDICATOR PILOT LAMP & INDICATOR FEATURES SPECIFICATIONS (RATINGS, PERFORMANCE) MACLIT INDICATO INDICATO FEATUES The Mclit indictor is operted y the electromgnetic polrity inversion method. The sttus is displyed y rotting the disply prt. The SS nd MS types hve uilt-in LED for night

More information

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality.

Spray to Flowering Mango Trees on Fruit Retention, Fruit Size, Tree Yield, and Fruit Quality. Effect of KN 3 Spry to Flowering Mngo Trees on Fruit Retention, Fruit Size, Tree Yield, nd Fruit Qulity. Steven. Oosthuyse Merenslry Tuhno!ogim! 5 ervicej, P.. ox 14, Duive!sk!oof 835, South fric In South

More information

Volume 2, ISSN (Online), Published at:

Volume 2, ISSN (Online), Published at: SEASONAL VARIATION OF THE PHYSICAL AND CHEMICAL PARAMETERS OF WILD GENOTYPES OF CORNELIAN CHERRY (Cornus ms L.) Aldin Islmovic 1, Merjem Mlco 1, Ndir Berbic 1, Asim Begic-Akgic 1, Snj Orucevic 1, Amel

More information

EFFECT OF 1-MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT

EFFECT OF 1-MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT Journl of Hortiulturl Reserh, vol. (): -6 DOI:.78/johr-- EFFECT OF -MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT Ann WRZODAK *, Mrek GAJEWSKI Reserh Institute of Hortiulture, Konstytuji Mj /, 96-

More information

Brassinosteroids Regulate Anthocyanin Biosynthesis in the Ripening of Grape Berries

Brassinosteroids Regulate Anthocyanin Biosynthesis in the Ripening of Grape Berries Brssinosteroids Regulte Anthocynin Biosynthesis in the Ripening of Grpe Berries L.-Y. Lun 1, Z.-W. Zhng 1,2*, Z.-M. Xi 1,2*, S.-S. Huo 1 nd L.-N. M 1 (1) College of Enology, Northwest A&F University, Yngling,

More information

Garlic Sprouts Grown Indoors at Kitchen Sites

Garlic Sprouts Grown Indoors at Kitchen Sites Medicinl nd Aromtic Plnt Science nd Biotechnology 008 Globl Science Books Grlic Sprouts Grown Indoors t Kitchen Sites FeiFei Qin,,3* HuiLin Xu Gng M 4 Interntionl Nture Frming Reserch Center, Ht, Ngno,

More information

Induction of ethylene in avocado fruit in response to chilling stress on tree

Induction of ethylene in avocado fruit in response to chilling stress on tree Journl of Plnt Physiology ] (]]]]) ]]] ]]] www.elsevier.de/jplph Induction of ethylene in vocdo fruit in response to chilling stress on tree Ver Hershkovitz,,, Hy Friedmn, Eliezer E. Goldschmidt, Oleg

More information

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1

PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 Beef Cttle Reserh 2008 PACKAGING ATMOSPHERES ALTER BEEF TENDERNESS, FRESH COLOR STABILITY, AND INTERNAL COOKED COLOR 1 J. P. Groel, M. E. Dikemn, M. C. Hunt, nd G. A. Milliken 2 Introdution Severl met

More information

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions

Growth and yield of three sunflower hybrids cultivated for two years under mediterranean conditions Emirtes Journl of Food nd Agriculture. 2016. 28(2): 136-142 doi: 10.9755/ejf.2015-05-291 http://www.ejf.me/ REGULAR ARTICLE Growth nd yield of three sunflower hyrids cultivted for two yers under mediterrnen

More information

Refining Fruit-Zone Leaf Removal for Red-Fruited Bordeaux Varieties Grown in a Humid Environment. Cain Charles Hickey

Refining Fruit-Zone Leaf Removal for Red-Fruited Bordeaux Varieties Grown in a Humid Environment. Cain Charles Hickey Refining Fruit-Zone Lef Removl for Red-Fruited Bordeux Vrieties Grown in Humid Environment. Cin Chrles Hickey Disserttion sumitted to the fculty of the Virgini Polytechnic Institute nd Stte University

More information

Effect of Long-term Controlled Atmosphere Storage on Fruit Quality in Heidi Mango

Effect of Long-term Controlled Atmosphere Storage on Fruit Quality in Heidi Mango Effect of Long-term Controlled Atmosphere Storge on Fruit Qulity in Heidi Mngo S.A. Oosthuyse HortReserch SA, P.O. Box 3849, Tzneen 0850 ABSTRACT Heidi mngoes were hrvested t the conventionl stge of mturtion,

More information

Agronomía Colombiana ISSN: Universidad Nacional de Colombia Colombia

Agronomía Colombiana ISSN: Universidad Nacional de Colombia Colombia Agronomí Colombin ISSN: -9965 grocolfbog@gmil.com Universidd Ncionl de Colombi Colombi Hernández L., Cludi; Hernández G., Mrí Soledd Growth nd development of the cupuçu fruit (Theobrom grndiflorum [Willd.

More information

THE EFFECTS OF BERRY THINNING AND GIBBERELLIN ON RECEL UZUMU TABLE GRAPES

THE EFFECTS OF BERRY THINNING AND GIBBERELLIN ON RECEL UZUMU TABLE GRAPES Perfor. of Summer forge legumes in Pothowr Pk. J. Agri. Sci., Vol. 49(2), 105-112; 2012 ISSN (Print) 0552-9034, ISSN (Online) 2076-0906 http://www.pkjs.com.pk THE EFFECTS OF BERRY THINNING AND GIBBERELLIN

More information

Effect of oak barrel type on the volatile composition of wine: Storage time optimization

Effect of oak barrel type on the volatile composition of wine: Storage time optimization LWT 39 (26) 199 25 www.elsevier.com/locte/lwt Effect of ok rrel type on the voltile composition of wine: Storge time optimiztion Teres Grde Cerd n, Crmen Ancı n-azpilicuet Deprtment of Applied Chemistry,

More information

2006 BELL PEPPER VARIETY EVALUATION TRIALS

2006 BELL PEPPER VARIETY EVALUATION TRIALS 26 BELL PEPPER VARIETY EVALUATION TRIALS In Sn Joquin County University of Cliforni Coopertive Extension 42 South Wilson Wy Stockton, CA 9525 1 26 BELL PEPPER VARIETY EVALUATION TRIAL In Sn Joquin County

More information

MANGO (Mangifera indica L. cv. Apple) FRUIT RESPONSE TO PREHARVEST BAGGING AND POSTHARVEST TREATMENT WITH 1-METHYLCYCLOPROPENE

MANGO (Mangifera indica L. cv. Apple) FRUIT RESPONSE TO PREHARVEST BAGGING AND POSTHARVEST TREATMENT WITH 1-METHYLCYCLOPROPENE MANGO (Mngifer indic L. cv. Apple) FRUIT RESPONSE TO PREHARVEST BAGGING AND POSTHARVEST TREATMENT WITH 1-METHYLCYCLOPROPENE JOSPHAT MUNG ATIA RUNKUA MASTER OF SCIENCE (Food Science nd Posthrvest Technology)

More information

Performance of Seyval Blanc Grape in Four Training Systems Over Five Years

Performance of Seyval Blanc Grape in Four Training Systems Over Five Years CROP PRODUCTON HORTSCENCE 37(7): 1023-1027.2002. Performnce of Seyvl Blnc Grpe in Four Trining Systems Over Five Yers D. Ferree, T. Steiner, J. Gllnder, D. Scurlock, G. Johns, nd R. Riesen Deprtment of

More information

Volume : 07 Issue :01 Jan.-Mar Pages:

Volume : 07 Issue :01 Jan.-Mar Pages: Middle Est Journl of Applied Sciences Volume : 07 Issue :01 Jn.-Mr. 2017 Pges: 162-167 Studies on the Impct of Successive Sprys with ertin Insecticides on Whitefly nd Aphids Infesting Roselle Plnts nd

More information

RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS

RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Pkistn J. Agric. Res. Vol. 9 No1, 016 RESPONSE OF SUNFLOWER HYBRIDS TO DIFFERENT NITROGEN LEVELS FOR PHYSIOLOGICAL AND AGRONOMICAL TRAITS UNDER FIELD CONDITIONS Doult Big*, Fid Mohmmd Asi*, Hi Ahmed*,

More information

Technical Brief In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines

Technical Brief In situ Measurements of Dissolved Oxygen during Low-Level Oxygenation in Red Wines Technicl Brief In situ Mesurements of Dissolved Oxygen during Low-Level Oxygention in Red Wines V. Felipe Lurie, 1 Robert Lw, 2 Willy S. Joslin, 2 nd Andrew L. Wterhouse 3 * Abstrct: Dissolved oxygen ws

More information

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods

Coffee Berry Processing By-Product Valorization: Coffee Parchment as a Potential Fiber Source to Enrich Bakery Goods Reserch Article imedpub Journls www.imedpub.com Journl of Food, Nutrition nd Popultion Helth Coffee Berry Processing By-Product Vloriztion: Coffee Prchment s Potentil Fiber Source to Enrich Bkery Goods

More information

Behavioral and Physiologic Responses to Environmental Enrichment in the Maned Wolf (Chrysocyon brachyurus)

Behavioral and Physiologic Responses to Environmental Enrichment in the Maned Wolf (Chrysocyon brachyurus) Zoo Biology 0:1 13 (2007) RESEARCH ARTICLE Behviorl nd Physiologic Responses to Environmentl Enrichment in the Mned Wolf (Chrysocyon rchyurus) Dwn Cummings, Jnine L. Brown, Meliss D. Rodden, nd Nuchrin

More information

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle

Effect of Phosphate Salts on the Pasting Properties of Korean Instant-Fried Noodle Effect of Phosphte Slts on the Psting Properties of Koren Instnt-Fried Noodle Li Wng, 1,2 Gry G. Hou, 2,3 Y-Hsun Hsu, 2 nd Lirong Zhou 4 ABSTRACT Cerel Chem. 88(2):142 146 Up to 15% modified potto strch

More information

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine Effect of Ultr-high Pressure Tretment on the Chemicl Properties, Colour nd Sensory Qulity of Young Red Wine X. Sun#, X. Chen#, L. Li, T. M, F. Zho, W. Hung, J. Zhn* College of Food Science nd Nutritionl

More information

The photosynthesis inhibitor metamitron is a highly effective thinner for Golden Delicious apple in a warm climate

The photosynthesis inhibitor metamitron is a highly effective thinner for Golden Delicious apple in a warm climate Fruits, 215, vol. 7(3), p. 127-134 c Cird / EDP Sciences 215 DOI: 1.151/fruits/2157 Aville online t: www.fruits-journl.org Originl rticle The photosynthesis inhiitor metmitron is highly effective thinner

More information

The effect of storage conditions on coffee seed and seedling quality

The effect of storage conditions on coffee seed and seedling quality COFFEE SEEDLING PRODUCTION FROM STORED SEEDS Ros, S.D.V.F. d, Crvlho,.M., McDonld, M.., Von Pinho, E.R.V., Silv,.P. nd Veig,.D. (2011), Seed Sci. & Technol., 39, 151-164 The effect of storge conditions

More information

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model

Preview. Chapter 3. Labor Productivity and Comparative Advantage: The Ricardian Model hpter 3 Lbor roductivity nd omprtive Advntge: The Ricrdin Model review Opportunity costs nd comprtive dvntge roduction possibilities Reltive supply, reltive demnd & reltive prices Trde possibilities nd

More information

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking

The Effect of Acetic and Lactic Acid on the Oil Uptake, Texture and Color of Rice (Sang Tarom) During Cooking World Applied Sciences Journl 4 (2): 183-187, 2008 ISSN 1818-4952 IDOSI Publictions, 2008 The Effect of Acetic nd Lctic Acid on the Oil Uptke, Texture nd Color of Rice (Sng Trom) During Cooking 1 1 2 E.

More information