Search Results

You are looking at 1 - 10 of 802 items for :

  • Refine by Access: All x
Clear All
Free access

Christina H. Hagerty, Alfonso Cuesta-Marcos, Perry Cregan, Qijian Song, Phil McClean, and James R. Myers

Snap bean or “green bean” is the vegetable form of common bean, and are harvested before seeds mature. Whole pods are prepared by cooking, or preserved by freezing or canning. Several pod traits are important in snap bean that differentiate them

Open access

Xiao-ting Li and Jian-ping Bao

flask, and the volume was determined using glacial acetic acid. The solution to be tested was placed in a colorimetric dish, and absorbance was measured at 280 nm to obtain the optical density value. Determination of POD, PPO, and PAL activities

Open access

En-chao Liu, Li-fang Niu, Yang Yi, Li-mei Wang, You-wei Ai, Yun Zhao, Hong-xun Wang, and Ting Min

et al., 2018 ; Min et al., 2019 ). Most specific operations were similar to those conducted in the previous study. The result is the expression of gallic acid equivalent per kilogram fresh weight. Determination of PAL, PPO, and POD enzyme activities

Free access

Ting Min, En-chao Liu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

greatly enhance the shelf life and overall quality of fresh produce ( Mcdonald and Sun, 2000 ). Phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) are involved in the enzymatic browning of many fruits and vegetables

Free access

Michael A. Grusak and Kirk W. Pomper

Understanding the mechanisms that regulate xylem transport of calcium (Ca) to snap bean (Phaseolus vulgaris L.) pods could allow approaches to enhance pod Ca levels, and thereby improve the value of this food source for humans. Pods of greenhouse-grown plants of `Hystyle', `Labrador', `Tendergreen', `Green Crop', `BBL94', and `Gold Crop' were examined for stomatal density and rates of pod transpiration throughout pod development. Among pods ranging from 6 to 14 mm in diameter, Ca concentration and pod stomatal density varied inversely with increasing diameter in all cultivars; Ca concentration for pods of a given diameter also varied among cultivars. To assess the influence of pod stomatal density on pod transpiration, water loss was measured from detached pods of `Hystyle' and `Labrador', which have high and low pod stomatal densities, respectively. Pod transpiration rates were similar for the two cultivars, being ≈15% the rate measured in leaves under equivalent conditions, and comparable to rates of cuticular transpiration measured in leaves with closed stomates. These results suggest that pod stomates have no role, or have only a limited role, in pod transpiration. Pods of `Hystyle' and `Labrador' were placed in enclosures that maintained constant high- or low-humidity environments throughout pod development. For each cultivar, the high-humidity environment led to lower pod Ca concentrations, demonstrating that pod transpiration does have a significant impact on pod Ca accretion. However, `Hystyle' consistently exhibited higher pod Ca concentrations, relative to `Labrador', suggesting that differences in xylem sap Ca concentration may have been responsible for cultivar differences in pod Ca concentration.

Open access

Ting Min, Li-Fang Niu, Jun Xie, Yang Yi, Li-mei Wang, You-wei Ai, and Hong-xun Wang

has been most successful in maintaining quality and prolonging the shelf life of fresh-cut lotus root ( Aquino-Bolanos et al., 2000 ; Sharma and Rao, 2017 ; Toivonen and Brummell, 2008 ). Total phenolic content, oxygen, PPO, and POD are known to be

Open access

Xu-Wen Jiang, Cheng-Ran Zhang, Wei-Hua Wang, Guang-Hai Xu, and Hai-Yan Zhang

to determine enzyme activity. The activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) were determined according to Zhang and Li (2011) . SOD activity was detected by the prevention of the photochemical reduction of nitro

Free access

Brian A. Kahn and William G. McGlynn

objective information was available to back these claims. Moreover, it was not known how color might change after the dark green beans were cooked. The human eye can perceive visual differences in greenness among fresh samples of snap bean pods ( Hoffman and

Free access

Kyle M. VandenLangenberg, Paul C. Bethke, and James Nienhuis

Research Services, 2010 ). Prior studies characterizing the simple sugars of snap bean pods have generally focused on a single cultivar at a single developmental stage ( Lee et al., 1970 ; Muir et al., 2009 ; Sánchez-Mata et al., 2002 ). In legume crops

Open access

James C. Fulton, Francisco O. Holguin, Robert L. Steiner, and Mark E. Uchanski

Stip is regarded as a physiological disorder of pepper ( Capsicum annuum ) in which symptoms appear as brown, black, and yellow ovoid-shaped chlorotic and/or necrotic pod lesions ≈0.5 to 1.2 cm long and 0.5 cm wide ( Fulton and Uchanski, 2017