Effect of potassium and nitrogen supply on the distribution of minerals and organic acids and the composition of grape juice of Sultana vines

1989 ◽  
Vol 29 (1) ◽  
pp. 133 ◽  
Author(s):  
EH Ruhl
Keyword(s):  
Organic Acids ◽  
Nitrogen Source ◽  
Sugar Content ◽  
Grape Juice ◽  
Nitrogen Supply ◽  
Fruit Yield ◽  
Juice Quality ◽  
K Concentration

Fruiting Sultana vines grown under glasshouse conditions were supplied with 2 K+ levels (0.05 or 0.15 g K+/week) and fertilised with either NH4+ [as (NH4)2SO4] or NO3- [as Ca(NO3)2] as a nitrogen source. Enhanced K+ supply (0.15 g/week) increased K+ concentration in laminae by 1896, in petioles by 59% and in stems by 23%, and reduced Mg2+ of laminae and petioles by 18 and 24% respectively, while Ca2+ was not effected. K+ supply had no effect on tartrate or malate concentration in laminae, stem or roots. Use of NO3- instead of NH4+ as a nitrogen source led to 220% higher citrate and 168% higher malate concentrations in laminae. In roots NO3- supply caused 61% higher citrate, 41% higher tartrate and 26% higher malate concentrations. Higher K+ fertilisation (0.15 g/week) had no effect on fruit yield or sugar content, but increased grape juice pH from 3.95 to 4.08, malate concentration from 0.94 to 1.20 g/ L and K+ concentration from 46.8 to 56.8 mmol/L, thereby causing lower grape juice quality.

Accumulation of sugars and associated gene expression in highbush blueberries differ by cultivar, ripening stage, and storage temperature

2021 ◽  
pp. 1-17
Author(s):  
Chau Thi Thu Nguyen ◽  
Ji Hyun Lee ◽  
Phu Tri Tran
Keyword(s):  
Gene Expression ◽  
Organic Acids ◽  
Sensory Quality ◽  
Sugar Content ◽  
Postharvest Quality ◽  
Ripening Stage ◽  
Expression Levels ◽  
Highbush Blueberries ◽  
And Storage ◽  
Gene Expression Levels

BACKGROUND: The sweetness of highbush blueberries is a sensory quality standard for consumers. Changes in metabolites and expression of associated genes induce variation in the sensory quality of blueberries. OBJECTIVE: This work investigated the ripening mechanism of blueberries by measuring changes in organic acids and sugar content as well as the gene expression levels associated with sugar accumulation, such as β amylase, invertase, sucrose phosphate synthase, and tonoplast monosaccharide transporter genes, before and after harvesting. METHODS: We used three different blueberry cultivars (Duke, Sierra, and Elizabeth) that we harvested at two ripening stages in a randomized complete block design and then kept at room temperature or 4°C for 7 days. The organic acids and sugar content were measured via HPLC, and gene expression levels were analyzed by qPCR. RESULTS: Cultivars, ripening stage, and storage conditions affected the synthesis of sugars and degradation of organic acids to determine the sweetness in blueberries and the expression of tagged genes and analyses of compounds involved in the metabolic mechanism. CONCLUSIONS: The results provide insights into the mechanism underlying the ripening and the postharvest quality. This study may support the selection of suitable blueberry cultivars that meet customer demand.

scholarly journals Sensory evaluation of mono-varietal juices from columnar apple fruits

2021 ◽  
pp. 48-55
Author(s):  
E. S. Salina
Keyword(s):  
Apple Juice ◽  
Sugar Content ◽  
Descriptive Analysis ◽  
Rapid Assessment ◽  
Sensory Level ◽  
Juice Quality ◽  
Sensory Panel ◽  
Yellow Colour ◽  
Biochemical Indices ◽  
Apple Fruits

Tis study presents the sensory and biochemical traits of mono-varietal juices from columnar apple fruits grown in the Orel Region. Fruit juices from the cultivars Valuta, Zvezda Efira, Orlovskaya Eseniya and Priokskoye have been assessed against the Antonovka Obyknovennaya juice as control. We used the emerging sensory scales and dictionaries to develop a sensory panel for the apple juice evaluation and analysed its main biochemical criteria. Te top descriptors in a five-point rating were used to develop the colour, flavour and aroma scales for a quick juice quality evaluation, with suitable descriptors for each sensory level. Analyses of sensory data showed more expert discrimination of flavour than aroma. Te cultivars were divided into three groups in terms of juice quality: transparent without opalescence (Zvezda Efira, Valuta), almost opaque with marked opalescence (Orlovskaya Eseniya, Antonovka Obyknovennaya) and medium-transparent juice with slight opalescence (Priokskoye). Zvezda Efira and Antonovka Obyknovennaya were more sour and tart, while the Valuta and Priokskoye varieties were the sweetest. Orlovskaya Eseniya had a balanced sweet-sour and least tart juice. A correlation has been determined between the point and descriptor scorings of apple juices, as well as between the flavour and biochemical indices. Te sensory panel developed identified the best sensory qualities of apple juice as high transparency, absent opalescence, intense straw-yellow colour, sour-sweet rich flavour and distinct apple aroma. Te most flavour-affecting biochemical indices were the sugar content (°Brix), sugar-acid ratio and P-active catechin amount. Te point and descriptive scorings produce fully accordant results. A descriptive analysis is industry-preferred for allowing a rapid assessment of various product characteristics and their adjustment upon need.

Modulation of organic acids and sugar content in tomato fruits by an abscisic acid-regulated transcription factor

2011 ◽  
Vol 141 (3) ◽  
pp. 215-226 ◽  
Author(s):  
Adriana Bastías ◽  
María López-Climent ◽  
Mercedes Valcárcel ◽  
Salvador Rosello ◽  
Aurelio Gómez-Cadenas ◽  
...  
Keyword(s):  
Transcription Factor ◽  
Abscisic Acid ◽  
Organic Acids ◽  
Sugar Content ◽  
Tomato Fruits

scholarly journals Clarification of the Algerian grape juice and their effects on the juice quality

2020 ◽  
Vol 34 (1) ◽  
pp. 1-11
Author(s):  
Soraya Mazrou ◽  
Mohammed Messaoudi ◽  
Samir Begaa ◽  
Christophe Innocent ◽  
Djamaleddine Akretche
Keyword(s):  
Condensed Tannins ◽  
Microbiological Quality ◽  
Grape Juice ◽  
Juice Quality ◽  
Microbial Quality ◽  
Total Polyphenol ◽  
Accelerated Stability ◽  
Nutritional Qualities ◽  
And Storage

The aim of this study was to find a good clarification method to eliminate the substances in Algerian grape juice and study the effects of the clarification agents on juice quality. The clarified grape juice was subjected to different treatments, namely bentonite, gelatin, combination of gelatin and bentonite, then stored for 4 weeks. The effects of fining treatment by determining the critical micillary concentration of each agent used accelerated stability test on turbidity, tannin contents (ethanol index, condensed tannins, total polyphenol and anthocyanins) and microbiological quality of clarified grape juice were evaluated during storage. Fining treatment and storage had a significant (p < 0.05) effect on turbidity, tannins, total polyphenol, condensed tannins and anthocyanins. However, a better percentage elimination was noted for freshly squeezed grape juice with a combination of gelatin and bentonite corresponding to a turbidity of 6.5 NTU. The clarifiers separately gave lower removal rates than average, up to 83% of tannins present in the freshly squeezed juice has been eliminated using the bentonite. The results obtained are very satisfactory since we were able to obtain a clear juice of good microbial quality while ensuring the preservation of the organoleptic and nutritional qualities during the treatment and the storage of the juice.   Bull. Chem. Soc. Ethiop. 2020, 34(1), 1-11. DOI: https://dx.doi.org/10.4314/bcse.v34i1.1

Sugarbeet (Beta vulgaris) response to residual soil N under Mediterranean agronomic practices

1999 ◽  
Vol 132 (3) ◽  
pp. 273-280 ◽  
Author(s):  
P. MARTÍN-OLMEDO ◽  
J. M. MURILLO ◽  
F. CABRERA ◽  
R. LÓPEZ
Keyword(s):  
Beta Vulgaris ◽  
Time Course ◽  
Sugar Content ◽  
N Uptake ◽  
Soil Layer ◽  
Wastewater Sludge ◽  
Control Treatment ◽  
Residual Soil ◽  
Juice Quality ◽  
Mineral Fertilization

Autumn-sown sugarbeet (Beta vulgaris L.) responses (sugar yield, plant N-uptake and juice quality) were studied in relation to the residual NO3−-N in a soil of southwestern Spain which, for the previous five years (1989–93), had received high N rates, in accordance with conventional fertilization schedules used by farmers in the area. Three different combinations of fertilizers, supplying equal amounts of N, were used during the fertilization period (1989–93): a mineral fertilization treatment (MF, a complex 15N-15P2O5-15K2O) and two organo-mineral fertilization treatments (an olive mill wastewater sludge compost, AC, and a depotassified concentrated beet vinasse, V). All these treatments also received a top-dressing with urea (46% N). A control treatment (C), without fertilization was included for comparison.During the major part of the beet growing season, the presence of almost four times as much mineral N in the 0·100 cm soil layer of previously fertilized plots (AC, V and MF) than in the unfertilized one (C), led to a significant increase (P<0·05) in total fresh weight yield and N-uptake, but also to a significant decrease (P<0·05) in sugar content and beet processing quality. The time course of NO3−-N concentration in sugarbeet petioles and the evolution of the nutritional state of leaf-blades gave advance information about the final response of the crop to the different fertilization treatments. Besides N, Na was the element which, due to the repeated and high fertilization rates applied, had a major effect in reducing the technological quality of the sugarbeet.

Can Nitrogen Source and Nitrification Inhibitors Affect In-Season Nitrogen Supply?

2020 ◽  
Vol 51 (16) ◽  
pp. 2189-2204
Author(s):  
M.R. Redding ◽  
I. Phillips ◽  
C. Pratt ◽  
C. Paungfoo-Lonhienne ◽  
I. Levett ◽  
...  
Keyword(s):  
Nitrogen Source ◽  
Nitrogen Supply ◽  
Nitrification Inhibitors

scholarly journals The improvement of grape juice quality using Thermomucor Indicae-Seudaticae pectinase

2019 ◽  
Vol 57 (4) ◽  
pp. 1565-1573 ◽  
Author(s):  
Iasnaia Maria de Carvalho Tavares ◽  
Marcelo Andrés Umsza-Guez ◽  
Natália Martin ◽  
Thaise Mariá Tobal ◽  
Maurício Boscolo ◽  
...  
Keyword(s):  
Grape Juice ◽  
Juice Quality

scholarly journals Effect of N, P, K, and Mg application on yield and fruit Quality of mandarin (Citrus reticulata)

2013 ◽  
Vol 38 (3) ◽  
pp. 425-433
Author(s):  
Shamima Nasreen ◽  
R Ahmed ◽  
MA Ullah ◽  
MA Hoque
Keyword(s):  
Fruit Quality ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Fruit Yield ◽  
Gross Margin ◽  
Marginal Rate ◽  
Piedmont Plain ◽  
Yield Attributes ◽  
Total Soluble Sugar

The study was carried out at the farmer's field of Juri Upazilla, Maulavibazar District during 2008-2009, 2009-2010, and 2011-2012 to find out the proper combination of fertilizer nutrients that promotes better fruit yield and quality of mandarin (cv. Khashi Kamla). The treatments were Native nutrient i.e., control (TI), N150P50K150Mg30 (T2), N200P75K175Mg40 (T3), N250P100 K200Mg50 (T4), N300P125K225Mg60 (T5), and N200P75K175Mg0 (T6) g/plant/year. In addition, 20 kg cowdung/plant was used as blanket dose. Yield components, yield, and TSS content (%) of mandarin varied significantly due to variation of nutrients in all the test years. Fruit yield/plant was improved significantly with increase in NPK and Mg dose irrespective of years. Application of Mg in combination with NPK increased 17-157% mean fruit yield over magnesium control. Significantly the highest yield and yield attributes were recorded under treatment N300 P125 K225 Mg60 g/plant (T5) along with 20 kg cowdung/plant in all the years. Total soluble sugar (%) content was also maximum in trees receiving N300P125K225Mg30 g/plant. The highest gross margin and marginal rate of return were achieved by the same treatment (T5). The lowest fruit yield/plant was obtained from untreated control plot (native nutrient). Three years’ study revealed that application of N300P125K225Mg60 along with 20 kg cowdung/plant would be economically optimum for achieving higher yield and better fruit quality in mandarin grown under piedmont plain soil. DOI: http://dx.doi.org/10.3329/bjar.v38i3.16969 Bangladesh J. Agril. Res. 38(3): 425-433, September 2013

Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation:  Study of Their Buffering Capacity

2003 ◽  
Vol 51 (4) ◽  
pp. 916-922 ◽  
Author(s):  
María Jesús Torija ◽  
Gemma Beltran ◽  
Maite Novo ◽  
Montse Poblet ◽  
Nicolas Rozès ◽  
...  
Keyword(s):  
Organic Acids ◽  
Nitrogen Source ◽  
Alcoholic Fermentation ◽  
Buffering Capacity
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