scholarly journals Sugar Accumulation Types among Acid Citrus as might be Proposed by Seasonal Changes in Reducing and Non-reducing Sugar Ratios in the Juice

10.5109/24097 ◽  
1995 ◽  
Vol 40 (1/2) ◽  
pp. 93-103
Author(s):  
Soesiladi E. Widodo ◽  
Mikio Shiraishi ◽  
Shinichi Shiraishi
Keyword(s):  
Seasonal Changes ◽  
Reducing Sugar ◽  
Sugar Accumulation

scholarly journals Studies on the Sugar Accumulation and Carbohydrate Splitting Enzyme Levels in Post Harvested and Cold Stored Potatoes

1970 ◽  
Vol 16 ◽  
pp. 95-99 ◽  
Author(s):  
Md Rezaul Karim ◽  
MMH Khan ◽  
Md Salim Uddin ◽  
NK Sana ◽  
F Nikkon ◽  
...  
Keyword(s):  
Key Words ◽  
Cold Storage ◽  
Enzyme Activities ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Potato Varieties ◽  
Total Soluble Sugar

Significant differences were found in sugar content and carbohydrate splitting enzyme activities in tubers of ten indigenous potato varieties at harvesting and after keeping at cold storage. The activities of invertase, amylase, β-galactosidase and cellulase in all varieties were found to be increased by 2-12, 1.2-4, 1.9-4.5, and 1.1-3.7 folds, respectively from harvesting to cold stored potatoes. The amount of starch and sucrose were found to be decreased by 1.15-2.8 and 1.02-1.4 folds, respectively from harvesting to cold stored in all varieties. Total soluble sugar and reducing sugar contents in potatoes were increased by 1.02-1.4 and 4-11 folds, respectively from harvesting to cold stored in all varieties of potatoes. The amount of reducing sugar increased in cold stored potatoes due to the increased activities of carbohydrate splitting enzymes. Key words: Potatoes, Indigenous, Carbohydrate splitting enzymes, Sugars. DOI:10.3329/jbs.v16i0.3748 J. bio-sci. 16: 95-99, 2008

ENZYMIC DEGRADATION OF WHEAT BRAN TO IMPROVE ITS NUTRITIONAL VALUE FOR MONOGASTRICS

1969 ◽  
Vol 49 (2) ◽  
pp. 205-214 ◽  
Author(s):  
T. S. Neudoerffer ◽  
R. E. Smith
Keyword(s):  
Wheat Bran ◽  
Nutritional Value ◽  
Enzyme Preparation ◽  
Proteolytic Enzymes ◽  
Protein Digestibility ◽  
Reducing Sugar ◽  
Metabolizable Energy ◽  
Crude Enzyme ◽  
Sugar Accumulation ◽  
Crude Enzyme Preparation

The enzymic degradation of wheat bran using cellulolytic and proteolytic enzymes from a number of sources was investigated. Two enzyme combinations were found to be effective for the chemical alteration of wheat bran. Crude enzyme preparation from the fungus T. viride in combination with a commercial proteinase brought about a 32% reducing sugar accumulation, a 36% loss of holocellulose, a 40% loss of α-cellulose and a, 54% solubilization of protein. Crude enzyme preparation from the fungus M. verrucaria in combination with a commercial proteinase gave rise to a 27% reducing sugar accumulation, a 39% loss of holocellulose, a 22% loss of α-cellulose and 50% solubilization of protein. The nutritional value for the rat of wheat bran modified by either enzyme combination was significantly improved. Apparent protein digestibility was improved significantly. Preliminary experiments indicate that the modification of wheat bran increases the metabolizable energy.

Effect of salinity on the morphological, physiological and biochemical properties of lettuce (Lactuca sativa L.) in Bangladesh

2019 ◽  
Vol 4 (1) ◽  
pp. 361-373 ◽  
Author(s):  
Sium Ahmed ◽  
Shawon Ahmed ◽  
Swapan Kumar Roy ◽  
Sun Hee Woo ◽  
Kailas Dashrath Sonawane ◽  
...  
Keyword(s):  
Salt Stress ◽  
Water Content ◽  
Lactuca Sativa ◽  
Salt Concentration ◽  
Biochemical Properties ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Plant Weight ◽  
Physiological Properties ◽  
Physiological And Biochemical

AbstractThis study aimed to explore the changes in morphological, physiological and biochemical characteristics of lettuce (Lactuca sativa L.) in response to salt stress when grown using hydroponic techniques. The seedlings were subjected to five different concentrations (0 mM, 50 mM, 100 mM, 150 mM, and 200 mM) of NaCl for three weeks. During the salt stress, morphological properties (shoot length, root length, total plant weight, leaf number) were measured in every week. After 21 days of salt stress, physiological properties (water content and relative water content) and biochemical properties (proline, protein, phenol, reducing and non-reducing sugar content) were measured. Morphological and physiological properties were found decreased gradually with increasing salt concentrations. Biochemical properties such as proline and protein content increased remarkably, and total phenol content decreased gradually with increasing salt concentrations. Reducing sugar accumulation was higher in all treatments except 50 mM in comparison to control. Non-reducing sugar accumulation was decreased in 100 mM and 200 mM treatment, similar in 150 mM treatment, and increased in 50 mM treatment when compared to control. These findings render lettuce a salt-sensitive plant at higher salt concentration. However, changes in characteristics were realistic up to 50 mM salt concentration.

scholarly journals Genetic Control of Fruit Sugar Accumulation in a Lycopersicon esculentum × L. hirsutum Cross

1993 ◽  
Vol 118 (6) ◽  
pp. 859-863 ◽  
Author(s):  
John R. Stommel ◽  
Kathleen G. Haynes
Keyword(s):  
Lycopersicon Esculentum ◽  
Major Gene ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Sugar Accumulation ◽  
Additive Effects ◽  
Mature Fruit ◽  
Solids Concentration ◽  
Donor Parent ◽  
Soluble Solids Concentration

Fruit of the cultivated tomato (Lycopersicon esculentum Mill.) store predominantly glucose and fructose whereas fruit of the wild species L. hirsutum Humb. & Bonpl. characteristically accumulate sucrose. Reducing sugar and sucrose concentrations were measured in mature fruit of parental, F1, F2, and backcross (BC1) populations derived from an initial cross of L. esculentum `Floradade' × L. hirsutum PI 390514. Generational means analysis demonstrated that additive effects were equal to dominance effects for percentage of reducing sugar. It was determined that a single major gene, dominant for a high percentage of reducing sugar, regulates the percentage of reducing sugar in tomatoes. We propose that this gene be designated sucr. Only additive effects were demonstrated to be important for glucose: fructose ratios. Using L. hirsutum as a donor parent for increasing total soluble solids concentration in the cultivated tomato is discussed.

Expression of reducing sugar accumulation in interspecific somatic hybrids of potato

1994 ◽  
Vol 13 (7) ◽  
Author(s):  
A.L. Craig ◽  
I. Morrison ◽  
E. Baird ◽  
R. Waugh ◽  
M. Coleman ◽  
...  
Keyword(s):  
Somatic Hybrids ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Interspecific Somatic Hybrids

Enhanced biodegradation of sugarcane bagasse by Clostridium thermocellum with surfactant addition

2014 ◽  
Vol 16 (5) ◽  
pp. 2689-2695 ◽  
Author(s):  
Jingrong Cheng ◽  
Yang Yu ◽  
Mingjun Zhu
Keyword(s):  
Sugarcane Bagasse ◽  
Clostridium Thermocellum ◽  
Reducing Sugar ◽  
Sugar Accumulation ◽  
Enhanced Biodegradation

SCB biodegradation and reducing sugar accumulation were remarkably increased by adding surfactant in the CBP system usingC. thermocellum.

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