ACTION DES FERTILISATIONS TARDIVES SUR LE GENÉVRIER (Juniperus chinensis ’Pfitzerana Aurea’) CULTIVÉ EN CONTENANTS

1989 ◽  
Vol 69 (3) ◽  
pp. 967-977 ◽  
Author(s):  
F. J. BIGRAS ◽  
J. A. RIOUX ◽  
H. P. THERRIEN ◽  
R. PAQUIN
Keyword(s):  
Water Content ◽  
Cold Hardiness ◽  
Starch Content ◽  
Sugar Content ◽  
Frost Tolerance ◽  
Total Sugar ◽  
Starch Accumulation ◽  
Total Sugars ◽  
Appreciable Quantity ◽  
Juniperus Chinensis

Three-year-old plants of Juniperus chinensis ’Pfitzerana Aurea’ grown in containers were fertilized until August, September or October. Frost tolerance, water, mineral, total sugar, and starch content of shoots and roots were followed during the fall. Fall fertilization increased N and K content in the shoots and roots and accelerated shoot spring growth. Contents of P, Ca, Mg, Fe and Mn in the shoots and roots were not modified by the late fertilization regimes in the fall. Hardening of mature root and shoot was not affected by the prolongation of fertilization. Young roots did not harden. Water content of shoots decreased during hardening. The variability of root water content was too important to allow a detection of any reduction. At the end of fall, starch was almost completely hydrolyzed in shoots while it remained in appreciable quantity in roots. Total sugars increased more in shoots than in roots during the fall. The prolongation of fertilization had no influence on the total sugar or starch accumulation in shoots. Prolongation of the fertilization until October increased the starch and sugar content in roots.Key words: Juniperus chinensis ’Pfitzerana Aurea’, cold hardiness, growth, fertilization, water content, sugars, starch

scholarly journals Changes in Soluble Sugars, Sugar Profile, Starch and Proline in Developing Coconut (Cocos nucifera L.) Inflorescences

CORD ◽  
2008 ◽  
Vol 24 (1) ◽  
pp. 7
Author(s):  
Bandupriya H.D.D.
Keyword(s):  
Starch Content ◽  
Cocos Nucifera ◽  
Sugar Content ◽  
Soluble Sugars ◽  
Total Sugar ◽  
Mature Stage ◽  
Inflorescence Development ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Maturity Stages

Changes in soluble sugars, sugars profile, starch and proline levels in inflorescence rachillae from individual coconut palms were investigated during inflorescence development with the aim of determining a possible correlation between these characters and morphogenic potential of inflorescence tissues. Rachillae for analysis were collected from unopened inflorescences of -1 to -13 stages (considering the youngest open inflorescence as 0 stage) in decreasing order of maturity (–1 stage is the most mature stage whereas –13 is the most immature stage). Important differences among the maturity stages were observed for total sugars. In very tender inflorescences (-13 and -12), the total sugar content was very low whereas a gradual increase was observed from -11 to -7 stages, with  -7 stage having the highest level. The total sugar content in more mature inflorescences was relatively low, with the exception of -2 stage, which had a high total sugar content. In regard to sugar profiles, sucrose, fructose and glucose were the main soluble sugars present in coconut inflorescence and sucrose was the most abundant sugar in -5 to -9 maturity stages. Total soluble sugars and sucrose in maturity stages from -5 to -9 showed a very similar variation and significantly higher levels of sucrose were observed in -6 to -8 stages. The proline content in the mature stages, -1 to –3, was significantly lower than in the other stages with no significant variation in the stages –4 to –11. The pattern of variation in starch content was similar to that of proline which decreased with increasing maturity of inflorescence. In view of the results obtained, the higher accumulation of sucrose and total sugars in -6, -7 and -8 stages may have some significance in morphogenesis, especially as an energy source. The 10 cm length inflorescence that responds better for callusing falls within this range. Thus total sugar and sucrose content may be possible biochemical markers for assessing the morphogenic potential of inflorescence explants.

scholarly journals PRODUCTIVITY AND QUALITY OF SUGAR CONTENT, TOTAL ACID, PH, AND GANDARIA FRUIT WATER LEVELS (BOUEA MACROPHYLLA GRIIFF) IN DIFFERENT GEOGRAPHICAL CONDITIONS IN AMBON ISLAND (AN ANALYSIS OF MALUKU ENDEMIC PLANTS)

2020 ◽  
Vol 1 (1) ◽  
pp. 52-62
Author(s):  
Pamella Mercy Papilaya
Keyword(s):  
Water Content ◽  
Sampling Method ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Levels ◽  
Endemic Plants ◽  
Total Acid ◽  
Acid Ph ◽  
Acidity Level

Gandaria plant grows with tree habitus with a height of up to 27 m Spread of gandaria plants in Maluku, generally on Ambon Island and Saparua on Ambon Island, gandaria plants are spread from the coast to the hills. This study aims to determine the quality of sugar content, total acid, pH, water content and production of gandaria fruit (Bouea macrophylla Griff) in different geographical conditions on the island of Ambon using a purposive sampling method and laboratory analysis. The results showed that at an altitude of 0-400 asl with a production of 654 kg, 400-700 asl with a production of 681 kg and an altitude of 700-1100 asl producing 925 kg and the height of the place also affected the quality of gandaria with an average total sugar of 12.69%, content water 80.18%, acidity level 6.81% and pH 3. It was concluded that the higher the altitude of the place will affect the production and quality of gandaria fruit (Bouea macrophylla Griff).

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

scholarly journals Transcriptome Analysis and Identification of Genes Associated with Starch Metabolism in Castanea henryi Seed (Fagaceae)

2020 ◽  
Vol 21 (4) ◽  
pp. 1431 ◽  
Author(s):  
Bin Liu ◽  
Ruqiang Lin ◽  
Yuting Jiang ◽  
Shuzhen Jiang ◽  
Yuanfang Xiong ◽  
...  
Keyword(s):  
Seed Germination ◽  
Candidate Genes ◽  
Starch Content ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Starch Accumulation ◽  
Transcriptional Level ◽  
Potential Candidate ◽  
Starch Metabolism ◽  
Carbohydrate Storage

Starch is the most important form of carbohydrate storage and is the major energy reserve in some seeds, especially Castanea henryi. Seed germination is the beginning of the plant’s life cycle, and starch metabolism is important for seed germination. As a complex metabolic pathway, the regulation of starch metabolism in C. henryi is still poorly understood. To explore the mechanism of starch metabolism during the germination of C. henryi, we conducted a comparative gene expression analysis at the transcriptional level using RNA-seq across four different germination stages, and analyzed the changes in the starch and soluble sugar contents. The results showed that the starch content increased in 0–10 days and decreased in 10–35 days, while the soluble sugar content continuously decreased in 0–30 days and increased in 30–35 days. We identified 49 candidate genes that may be associated with starch and sucrose metabolism. Three ADP-glucose pyrophosphorylase (AGPase) genes, two nucleotide pyrophosphatase/phosphodiesterases (NPPS) genes and three starch synthases (SS) genes may be related to starch accumulation. Quantitative real-time polymerase chain reaction (qRT-PCR) was used to validate the expression levels of these genes. Our study combined transcriptome data with physiological and biochemical data, revealing potential candidate genes that affect starch metabolism during seed germination, and provides important data about starch metabolism and seed germination in seed plants.

scholarly journals Taste Panel Perception of Sweetness as it Correlates to Refractometer Measurements and HPLC Analysis of Sugar Content

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 879A-879
Author(s):  
Teri Hale* ◽  
Richard Hassell ◽  
Tyron Phillips
Keyword(s):  
Hplc Analysis ◽  
Sweet Corn ◽  
Sugar Content ◽  
Total Sugar ◽  
Taste Panel ◽  
Soluble Solids ◽  
Early Maturity ◽  
Total Sugars ◽  
Total Sugar Content ◽  
Total Sugar Concentration

Taste panel perception and preference of sweetness in three phenotypes (su, se and sh2) of sweet corn harvested at three maturities (early, mature and late) were compared to refractometer measurements and HPLC analysis of fructose, sucrose, and glucose. Panelist rating of sweetness and acceptability significantly correlated with HPLC analysis. These correlations were found for sucrose and total sugars present (for sweetness, r2 = 0.70 and 0.61; acceptability, r2 = 0.64 and 0.55). Sucrose significantly correlated with the total sugars present (r2 = 0.95). The panelists' perception of flavor also correlated significantly with the amount of sucrose present and total sugars (r2 = 0.66 and 0.59, respectively). Sucrose content was significantly different between se, sh2 and su, with sh2 having the highest level. Taste panels indicated this difference but showed not significant differnece between se and sh2 acceptablity. Su was only acceptable to panelists at early maturity. °Brix did not reflect the taste panels scores and HPLC measurements postively. Soluble solids and taste panel scores were negatively correlated in both the panel's perception of sweetness and acceptability (r2 = -0.66 and -0.66, respectively) which indicates that as panel scores decreased °Brix increased. Comparison of soluble solids to HPLC analysis, indicate that °Brix was negatively correlated to sucrose and total sugar content, and that as soluble solids increased, the sucrose or total sugar concentration remained constant or decreased. Soluble solids measurements have been positively correlated with sucrose levels in other crops; but this was not the case with sweet corn.

scholarly journals Effects of Different Postharvest Storage Methods on the Quality Parameters of Chestnuts (Castanea sativa Mill.)

HortScience ◽  
2015 ◽  
Vol 50 (4) ◽  
pp. 577-581 ◽  
Author(s):  
Engin Ertan ◽  
Esra Erdal ◽  
Gülsüm Alkan ◽  
Burak E. Algül
Keyword(s):  
Cold Storage ◽  
Starch Content ◽  
Sugar Content ◽  
Storage Period ◽  
Castanea Sativa ◽  
Total Sugar ◽  
Total Carbohydrate ◽  
Total Sugar Content ◽  
Fruit Samples ◽  
Total Starch

This trial was initiated in the harvest season of 2010 to determine the effects of traditional and cold storage on the fruit quality properties of chestnuts during the harvest and postharvest periods. Physical and biochemical analyses were conducted on fruit samples collected about once every 2 weeks from the middle of September until the end of December. Specifically, the shell and kernel colors (hue, chroma), water activity (aw), and total sugar (%), total starch (%), total carbohydrate (%), and tannin (ppm) contents were determined. Under traditional and cold storage conditions, the total sugar content of the chestnuts increased whereas the total starch content decreased during the storage period. In addition, the maximum tannin content was measured in fruit that was cold stored for a period of 60 days.

scholarly journals Characteristics of Physichochemical and Microbiology of Rebon Shrimp Paste using Different Brown Sugar Concentration

2019 ◽  
Vol 22 (2) ◽  
pp. 287-298
Author(s):  
Sumardianto Sumardianto ◽  
Ima Wijayanti ◽  
Fronthea Swastawati
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Water Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Brown Sugar ◽  
Total Sugar Content ◽  
Protein Levels ◽  
Sugar Addition

Shrimp paste is a fermentation product of shrimp and has a distinctive smell and taste. The paste is made from a mixture of shrimp, fish salt and brown sugar. The purpose of this study was to determine the effect of sugar concentrations on the chemical, physical, microbiological and sensory characteristics of shrimp paste. Five differentconcentrations of brown sugar (0; 7.5; 10, and 12.5%) were applied. The shrimp paste was analyzed for their protein content, water content, amino acids, salinity, total sugar content, pH, colour test, viability of LAB  and sensory. The sugar concentration significantly affected protein content, water content, total sugar, color, salt and organoleptic (p<0.05), but did not significantly affect on the water content, pH and LAB (p>0.05). The protein levels decreased with the increasing of sugar concentration. The brightness (L*) and redness (a*) were slightly decrease with the increasing of sugar concentration. The shrimp amino acid was dominated by glutamate acid, however, the concentration of amino acids decreased with the increasing concentration of the sugar. Addition of sugar to the shrimp paste improved the acceptance of the panelist, resulting higher score as compared to that of control. The best treatment in this study was the shrimp paste added with 10% sugar having the protein content 29.084%; water content 34.11%;  sugar content 15.37%, pH 6.97; L 46.52; salt 13.63%; glutamate acid 23115.83 mg/kg, BAL <10 log CFU/mL and total organoleptic value 8.

scholarly journals Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi

2018 ◽  
Vol 10 (2) ◽  
pp. 1-5
Author(s):  
Murna Muzaifa ◽  
Ryan Moulana ◽  
Yuliani Aisyah ◽  
Zainuddin Zainuddin ◽  
Faidha Rahmi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Sugar Content ◽  
Fermented Food ◽  
Total Acid ◽  
Total Sugars ◽  
Randomized Design ◽  
Microbiological Characteristics ◽  
Completely Randomized Design

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.

scholarly journals ​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

2021 ◽  
Author(s):  
Rahul Govinda Kolwate ◽  
Ashish Ashok Uikey ◽  
S.R. Shegokar
Keyword(s):  
Cucurbita Pepo ◽  
Sugar Content ◽  
Ash Content ◽  
Total Sugar ◽  
Cow Milk ◽  
Total Sugars ◽  
Total Solids ◽  
Total Sugar Content ◽  
Physico Chemical ◽  
Solids Content

Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

scholarly journals Effect of soluble silica fertiliser on total sugar, protein, starch content along with amylase and cellulase activity in banana

2021 ◽  
Vol 8 (2) ◽  
pp. 283-288
Author(s):  
Tasneem Rangwala ◽  
Angurbala Bafna ◽  
Nagesh Vyas ◽  
Rohan Gupta
Keyword(s):  
Biochemical Parameters ◽  
Starch Content ◽  
Sugar Content ◽  
Cellulase Activity ◽  
Essential Element ◽  
Dry Weight ◽  
Total Sugar ◽  
Liquid Form ◽  
Total Sugar Content ◽  
Soluble Silica

Fertilisers have become an important factor used by farmers to increase yield and improve product quality. Earth’s crust carries a large amount of elemental silicon. However, silicon is not considered an essential element for plant growth therefore is not included in fertilisers. Silicon has shown to enhance the growth and productivity of various crops. The present study aimed to explore the potential of soluble silica in improving the biochemical parameters of banana (Grand naine variety). The field experiment was conducted at Ropni Vasaad village, Burhanpur District of Madhya Pradesh from August 2017 to September 2018. Silica was supplied as potassium silicate in the liquid form under the trade name AgriboosterTM. Doses were administered at the interval of one month starting from planting the tissue culture explants till harvesting the final crop. Eight treatments were designed which included three different concentration of soluble silica applied alone and with combination with compound fertilisers. Control was without any treatment. A significant increase in fresh and dry weight was observed with all the treatments. All the combinations of soluble silica resulted in significant increase in starch and total sugar content. The protein content showed significant increase with treatments consisting of soluble silica and compound fertiliser. Cellulase and amylase activity declined on treatment with soluble silica. The present study reveals that if soluble silica is either applied alone or with compound fertiliser, it can enhance the biochemical parameters and can indirectly delay ripening of banana by altering activity of cellulase and amylase.

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