Search results for "ripening."
showing 10 items of 133 documents
Ultrastructural Studies on Development in Mature Seeds; Embryos ofEuonymus europaeaL. Dormant or Cultured at +25 °C
1989
Ultrastructural observations on naturally dispersed and dehydrated seeds of Euonymus europaea L. were performed. It was shown that during the culture of isolated embryos at 25 °C for 7 d the maturation of protein bodies continued; the initial juvenile form (single protein body per cell with dispersed contents) was developing into a more advanced form (single body split to form several sub-units with condensed contents). Parallel biochemical determinations pointed to an increase in insoluble protein levels. There were no changes in other storage organelles, lipid bodies, either in the fine structure or in the level of triacylglycerols. Deterioration of cellular membranes (in mitochondria, pr…
Xyloglucan endotransglucosylase/hydrolases (XTHs) during tomato fruit growth and ripening
2009
Abstract: Depolymerization of cell watt xyloglucan has been proposed to be involved in tomato fruit softening, along with the xyloglucan modifying enzymes. Xyloglucan endo-transgtucosylase/hydrolases (XTHs: EC 2.4.1.207 and/or EC 3.2.1.151) have been proposed to have a dual role integrating newly secreted xyloglucan chains into an existing watt-bound xyloglucan, or restructuring the existing cell watt material by catalyzing transglucosylation between previously wall-bound xyloglucan molecules. Here, 10 tomato (Solanum lycopersicum) SIXTHs were studied and grouped into three phylogenetic groups to determine which members of each family were expressed during fruit growth and fruit ripening, a…
Importance of Sodium Nitrate in the Maturation Process of Gouda Cheese
2011
The aim of this study was to observe the dynamics of sodium nitrate during ripening, in was introduced in different amounts in the recipe. Sodium nitrate is the chemical compound also known as Chile saltpeter or Peru saltpeter, is used as an ingredient as a food preservative. Sodium nitrate should not be confused with the related compound, sodium nitrite. Sodium nitrate in the cheese gives a longer time of preservation (Moore J.C., 2010).
Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)
2017
The main aim of this research was to investigate the biopreservative effects of lemon essential oil (EO) micro-emulsions on salted sardines. The experimental design included two experimental trials, SR1 and SR2 carried out with 25 ml of lemon EO micro-emulsion at 0.3 and 1.0% (v/v), respectively, and a control trial performed without EO addition. Chemical analyses on salted sardines inoculated with the EOs clearly showed a substantial persistence of several volatile organic compounds (VOCs) belonging to groups of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpene hydrocarbons derived from EOs during the entire period of ripening. In particular, the molecules mostly represen…
Proteomic profiling of German Dornfelder grape berries using data-independent acquisition
2017
Grapevine is one of the most important fruit plants throughout the world. Sequencing of the grape genome in 2007 enabled in-depth analyses of the grape proteome. Whereas many studies addressed changes in proteomic composition of grapes during ripening, we focused on the proteome of mature grape berries from Dornfelder, a characteristic red wine grape for Germany. Current data-independent acquisition proteomics technology enables the analysis of proteomic compositions in a degree of accuracy that was unreachable only a few years ago. Using a label-free proteomics approach, we quantified 712 proteins in mature Dornfelder grape berries, of which 650 could be annotated by the Blast2GO software.…
Antilisterial peptides from Spanish dry-cured hams: Purification and identification.
2016
The typical Spanish dry-cured ham has a particular sensory quality that makes it a distinctive food, highly appreciated for consumers worldwide. Its particular physicochemical properties, such as high salt content and reduced water activity contribute to their shelf-stability. However, post-processing actions carried out for the commercialization of these products such as slicing may increase the risk of development of pathogenic microorganisms as Listeria monocytogenes. During ripening, muscle proteins are hydrolyzed by muscle peptidases releasing peptides and free amino acids. Some of these peptides have been described to exert biological activities such as antioxidant and ACE-inhibition.…
Molecular characterisation of Sicilian Prunus persica cultivars using microsatellites
2005
In Sicily, a large indigenous population of cultivated peaches, nectarines, and platicarpa (flat peaches) shows a wide range of fruit quality and ripening periods. This diverse assortment of local cultivars is a resource, not yet exploited, for breeding programmes. The main purpose of this study was to fingerprint these indigenous accessions and to evaluate the molecular diversity between them. Forty indigenous and nine international accessions were analysed using 15 microsatellite, simple sequence repeat (SSR), markers. Some of the main morphological characteristics, such as flower type, petiole gland shape, flesh colour, and fruit ripening time, of these cultivars were also recorded. The …
Changes in enzymes involved in photosynthesis and other metabolic processes in the fruit of Opuntia ficus-indica during growth and ripening
2011
The aim of this study was to investigate changes in the abundance of a number of enzymes in the peel, core and seeds of fruits of Opuntia ficus-indica (L.) Miller during development. The enzymes studied were phosphoenolpyruvate carboxylase (PEPC; EC: 4.1.1.31), ribulose-1,5-bisphosphate carboxylase/oxygenase (RUBISCO; EC: 4.1.1.39), aldolase (EC: 4.1.2.13), pyruvate, orthophosphate dikinase (PPDK; EC: 2.7.9.1), phosphoenolpyruvate carboxykinase (PEPCK; EC: 4.1.1.49) and aspartate aminotransferase (AspAT; EC: 2.6.1.1). To detect these enzymes, antibodies specific for each enzyme were used to probe Western blots of sodium dodecyl sulphate polyacrylamide gels. Fruit weight increased throughout…
A comprehensive RNA-Seq-based gene expression atlas of the summer squash (Cucurbita pepo) provides insights into fruit morphology and ripening mechan…
2021
[EN] Background Summer squash (Cucurbita pepo: Cucurbitaceae) are a popular horticultural crop for which there is insufficient genomic and transcriptomic information. Gene expression atlases are crucial for the identification of genes expressed in different tissues at various plant developmental stages. Here, we present the first comprehensive gene expression atlas for a summer squash cultivar, including transcripts obtained from seeds, shoots, leaf stem, young and developed leaves, male and female flowers, fruits of seven developmental stages, as well as primary and lateral roots. Results In total, 27,868 genes and 2352 novel transcripts were annotated from these 16 tissues, with over 18,0…
Fast field cycling NMR relaxometry as a tool to monitor Parmigiano Reggiano cheese ripening.
2020
Abstract It is widely recognized that the longer the ageing, the more valuable Parmigiano Reggiano (PR) cheese becomes, due to the improvement of its sensorial and nutritional properties. Up to now, the evaluation of PR properties has been performed on samples mainly aged up to 40 months. For this reason, this study was aimed at collecting information about the chemical-physical characteristics of PR cheeses after ageing at 24, 48 and 84 months. The basic analyses on water amount, protein content and volatile organic compounds (VOC) revealed that PR ageing is associated to the decomposition of the organic components into smaller units. This drives water molecules closer to the aforementione…