Potassium, Ca, Mg, Na, and Zn were determined in ‘Marsh’ grapefruit peel during 2 growing seasons from September through May. Peel mineral concentrations, measured as mg·g-1 fresh peel weight, were: K (2.79-3.52), Ca (0.55-0.96), Mg (0.18-0.28), Na (0.003-0.034), and Zn (0.001-0.002). Freezing temperatures resulted in higher peel concentrations for K but lower concentrations for Ca and Mg.
cultivar trials have been set up at four NMSU agricultural science centers in New Mexico. The objective of this study was to assess the nutrient dynamics during jujube fruit maturation and the differences among cultivars for nutrient characteristics
Respiration rate of whole ‘Kerman’ pistachio (Pistacia vera L.) fruit increased progressively during seed growth and development and gradually declined after the completion of seed growth. Blank (seedless) fruit, on the other hand, respired at a constant rate which was 5 to 6 times lower than that of fruit with seeds. There was no indication of a climacteric peak in respiration of fruit with seeds. Ethylene evolution from seeded fruit was not significantly different from that of blank fruit. Constant low levels of ethylene were maintained throughout the period of shell and hull dehiscence, as well as fruit maturation, indicating that this hormone is probably not involved in those processes.
rich in anthocyanins, used to produce table grapes, wine, and juice, and loved by local people ( Liang et al., 2013 ; Meng et al., 2012b ). However, the maturation stage of spine grape occurs late, which affects its popularization and applications
Variations in the levels of volatile constituents during maturation of peaches were determined by means of capillary gas chromatography. C6 aldehydes were the major volatile compounds isolated from immature fruit, however, as the fruit matured, levels of the C6 aldehydes decreased. The final period of peach maturation (120 to 126 days after flowering) showed significant increases in benzaldehyde, linalool, γ- and δ- decalactone; γ- decalactone being the principal volatile compound. The major volatiles, sucrose, quinic acid, and the malic/citric acid ratio, either singly or in combination, appear to be useful indices for estimating maturity of peaches.
Morphactin in spray oil and butanol as emulsifier applied to the bark of grapevine (Vitis vinifera L.) trunks caused girdling effects. Treatment of ‘Thompson Seedless’ after fruit set increased berry size and treatment of ‘Perlette’ and ‘Muscat of Hamburg’ before harvest advanced maturation. A comparison between chemical and mechanical girdling showed that the former was somewhat less effective than the latter.
Changes in lipid and total protein content of somatic embryos of pecan (Carya illinoinensis) were estimated during maturation, cold treatment alone (3, 5, or 8 weeks) or cold followed by dessication (3, 5, or 7 days). Triglyceride was estimated colorimetrically and methyl esters of fatty acids were analyzed by GC-MS. Total protein was extracted from the same tissue with 2% SDS in Tris·HCL buffer. Triglyceride content of enlarged somatic embryos was significantly lower than zygotic embryos and further declined after 5 weeks cold treatment. An even greater decline was observed during the desiccation treatment. The most abundant fatty acids in small and enlarged somatic embryos are linolenic > palmitic > oleic > stearic acid. However, the molar ratio of linolenic to oleic reached 1:1 after 5 weeks of cold treatment. During enlargement, protein content increased to levels found in zygotic embryos, with desiccation resulting in further elevation.
also reported that the thermotolerance character of lettuce seeds could be completely suppressed or the thermotolerance could be enhanced in certain lettuce genotypes depending on temperature during seed maturation. The thermotolerance character in
Mesocarp development of peach [Prunus persica (L.) Batsch cv. Redhaven] as measured by fresh weight and size increase, progressed along a double sigmoid curve which was reflected in the activity of extractable wall-associated α- and β-nitrophenylgalactosidases. Enzyme activities, both on protein and dry weight basis, rose rapidly during early fruit development, leveled off, then again rose rapidly at maturation. There was more α-nitrophenylgalactosidase activity than β-nitrophenylgalactosidase activity throughout development. Increases in both galactosidases followed rather than preceded increases in size. The final increases were, however, well correlated with fruit maturation.
Production rates of CO2 and C2H4 by fruits of jujube (Zizyphus jujuba Lam.), picked at the whitish-green stage and held at 20°C for 15 days, followed a nonclimacteric pattern. Skin color changed from whitish-green to reddish-brown with fruit maturation. Relative to most other fresh fruits, Chinese jujubes are lower in water content and titratable acidity, and higher in total sugars (mostly reducing sugars) and phenolics. Chinese jujubes are very rich in ascorbic acid (Vitamin C) content which increased with maturation to 559 mg/100 g fresh weight. Fruits held at 0° for 26 days exhibited sheet pitting due to chilling injury.