Alcohol Insoluble Solids Research Articles

Genetics of yield, quality and shelf life characteristics in tomato under normal and late planting conditions

Seventy nine genotypes of tomato (15 lines, four testers and their 60 F1 hybrids produced in line × tester fashion) were evaluated under normal (E1) and late planting (E2) conditions in the Department of Vegetable Crops, Punjab Agricultural University, Ludhiana, India, to determine the nature of gene action controlling yield, quality and shelf life characteristics and to identify a few good combiner genotypes which may be used in further breeding programmes to extend the fruit availability period of tomato in North Indian plains. The lines were significantly different from testers for most of the characters thereby justifying the choice of testers. Additive gene action was predominant for days to ripening, total yield per plant, marketable yield per plant, number of fruits per plant, average fruit weight, fruit shape index and lycopene in both the environments, whereas non-additive genetic variance predominated in controlling firmness index, number of locules, pericarp thickness, alcohol insoluble solids (AIS), dry matter, total soluble solids (TSS), titratable acidity, TSS:Acid ratio, pH, ascorbic acid and shelf life, under both normal and late planting conditions. The best general combining ability (gca) effects, among females, in respect of yield per plant were shown by Spectrum in E1 and by LT-42 in E2. Among the testers, the best gca values in both the environments were possessed by nor-RM-1 for total yield per plant, marketable yield per plant, number of fruits per plant, dry matter and TSS; by rin-RM-2 for firmness index, pericarp thickness and alcohol insoluble solids; by alc-IIHR-2050 for average fruit weight, number of locules and shelf life and by alc-IIHR-2052 for lycopene. The gca of ripening mutants had a nice consonance with their per se performance for most of the characters indicating that additive gene action was operative in these mutants for majority of the traits.

Effect of Fertilizer Application Level on Pectin Composition of Hakuho Peach (Prunus persica Batsch) During Maturation

Effects of fertilizer application levels on fruit texture and flesh pectin compositions of a melting peach were investigated. Hakuho trees (Prunus persica Batsch) were supplied with normal (M), high (H; M × 2), and superhigh (SH; M × 4) levels of complete liquid fertilizer twice a week. Flesh firmness of the H and SH treatment fruit was lower than that of M treatment fruit at the hard-mature and firm-mature stages, although no difference was detected at the full ripe stage. Sensory scores for flesh texture at the full ripe stage were highest in the N treatment fruit and lowest in the SH treatment fruit. The content of water-soluble polyuronides (WSP) in flesh was highest in SH fruit and lowest in M fruit at the hard-mature stage, although the difference became smaller at the full ripe stage. Molecular mass analysis using a gel filtration column revealed that water-soluble polysaccharides in alcohol-insoluble solids (AIS) of the H and SH fruits had a peak of high molecular mass, ≈200 kDa, at the hard-mature stage, and the molecular mass decreased gradually to ≈23 kDa at the full ripe stage. In the M fruit, however, the molecular mass was rather constant during the ripening period, 112 kDa even at the full ripe stage. The analysis of acidic fractions (pectin) in the polysaccharides using an ion exchange column, as well as juice gellation test by adding Ca and Tris buffer, also indicated that high levels of fertilizer application impairs an early degradation of flesh polyuronides resulting in the accumulation of low-molecular-weight WSP. This may ultimately cause the inferior flesh texture of overfertilized peach fruit.

Differential Expression of Genes between Storage Roots of Sweetpotato Cultivars Jewel and White Jewel

`White Jewel' is a yellow-and-orange fleshed spontaneous mutant of the orange-flesh sweetpotato [Ipomoea batatas (L.) Lam.] cultivar Jewel. Mutations in storage root flesh color, and other traits are common in sweetpotato. The orange flesh color of sweetpotato is due to β-carotene stored in chromoplasts of root cells. β-carotene is important because of its role in human health. In an effort to elucidate biosynthesis and storage of β-carotene in sweetpotato roots, microarray analysis was used to investigate genes differentially expressed between `White Jewel' and `Jewel' storage roots. β-carotene content calculated from a* color values of `Jewel' and `White Jewel' were 20.66 mg/100 g fresh weight (FW) and 1.68 mg/100 g FW, respectively. Isopentenyl diphosphate isomerase (IPI) was down-regulated in `White Jewel', but farnesyl-diphosphate synthase (FPPS), geranylgeranyl diphosphate synthase (GGPS), and lycopene β-cyclase (LCY-b) were not differentially expressed. Several genes associated with chloroplasts were differentially expressed, indicating probable differences in chromoplast development of `White Jewel' and `Jewel'. Sucrose Synthase was down-regulated in `White Jewel' and fructose and glucose levels in `White Jewel' were lower than in `Jewel' while sucrose levels were higher in `White Jewel'. No differences were observed between dry weight or alcohol insoluble solids of the two cultivars. This study represents the first effort to elucidate β-carotene synthesis and storage in sweetpotato through large-scale gene expression analysis.

Predicting pod quality of green beans for processing

Abstract Two field experiments with green bean cultivars ( Phaseolus vulgaris L. cv. Alcade, Carlo, Cleo and Mutin) were carried out. In Experiment 1, different plant populations of the Alcade cultivar were used, whereas in Experiment 2, there were different sowing dates with the Carlo, Cleo and Mutin cultivars. Several harvest dates were considered in both experiments. Yield and quality variables of pods that can be used to evaluate quality and maturity were determined (alcohol-insoluble solids, dry matter content, seed: pod ratio, fibre content, length of 10 seeds, Kramer shear press, colour, lipid content and mineral composition). The alcohol-insoluble solids content, dry matter content, seeds: pod ratio, fibre content, and shear press were linearly correlated. Alcohol-insoluble solids content was related with thermal time by exponential equations provided thermal time was calculated from the beginning of flowering and the effect of high temperature on the rate of development was taken into account. The alcohol-insoluble solids content was correlated to the length of 10 seeds by exponential equations, with different parameters for different cultivars. The optimum harvest date, which corresponds to 10% dry matter content and 6.6% of alcohol-insoluble solids, could be set at thermal times after first flowering of 356, 384, 429 and 417 °C d for ‘Alcade’, ‘Carlo’, ‘Cleo’ and ‘Mutin’, respectively. The aim of this study was to fit empirical models to simulate the course of pod quality variables of green beans.

Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers

ABSTRACTThe effects of salt type and preheating temperature on the texture and quality of pickled cucumber were studied. Four types of salt were used: bay salt, purified salt, and 2 prepared salts, 1 containing the same amount of Ca2+ and Mg2+ as those of bay salt, and the other containing a 3‐fold higher concentration of Ca2+ and Mg2+ than bay salt. Two different temperatures were used for the salt solutions: 98 °C and 65 °C. All samples were fermented for 30 d at 25 °C. To evaluate the quality of the pickled cucumber with fermentation, the pH level, total acidity, alcohol insoluble solids, and mineral contents were analyzed. Texture and sensory evaluation as well as a microscopic observation were performed to observe the textural change of the pickled cucumber during fermentation. Pickled cucumbers with 98 °C of preheated brine showed better texture than the ones with 65 °C. The pickled cucumbers brined with prepared salt, 1 which had the same amount of Ca2+ and Mg2+ to bay salt, displayed the best result among the samples tested, in terms of sensory, textural, and physical properties.

Suitability of some green pea (Pisum sativum L.) varieties for processing

Green pea (Pisum sativum L.) has a long tradition in Serbia and Montenegro as a processing crop. Short growing season, relatively simple production, pleasant taste and high nutritional value stimulate both production and consumption of peas. The objective of this paper is to present the main characteristics of two pea varieties, domestic cultivar Tamis and imported cultivar Jof and the influence of prolonged time between harvest and processing on the changes of main characteristics. Both cultivars have grains of very high quality that can be used for industrial processing as well as for garden growing (the green market). In the present paper the results of one-year study are shown: cultivar characteristics, growing season length, and physico-chemical (tenderometer value (TM), dry matter, alcohol insoluble solids (AIS), sugar and starch) measurements for texture determination. According to the results, the optimal way of processing for each variety was recommended. .

Evaluation of pectin constituents of Japanese pear by near infrared spectroscopy

Japanese pears ( Pyrus serotina Rehder var. culta ‘Housui’) collected in 1997 and 1998 were measured for their pectin constituents including alcohol insoluble solids, water soluble pectin, oxalate soluble pectin, non-soluble pectin and total pectin. Near infrared (NIR) spectra (1100–2500 nm) were measured within the range of at 2 nm intervals. The NIR spectra of intact Japanese pear were measured by fiber optics in interactance mode and the spectra of juice were measured by diffuse trans-reflectance. The spectral data used were raw spectra and their second derivative. By using multiple linear regression, calibration equations developed from the intact fruit spectra and juice spectra, the alcohol insoluble solids in the fresh weight (AIS in the FW) and the oxalate soluble pectin content in the alcohol insoluble solids (OSP in the AIS) were accurately predicted (For intact fruit spectra: R = 0.93, SEP = 0.62 for AIS in the FW, and R = 0.95, SEP = 8.48 for OSP in the AIS; For juice spectra: R = 0.93, SEP = 0.63 for AIS in the FW and R = 0.91, SEP = 7.93 for OSP in the FW). In addition, the equations from the juice spectra could be used to predict the water soluble pectin in the alcohol insoluble solids (WSP in the AIS), and the total pectin in the alcohol insoluble solids (TP in the AIS) ( R = 0.91, SEP = 1.41 for WSP in the AIS and R = 0.94, SEP = 11.52 for TP in the AIS). The NIR models developed with the data collected in 1998 were not able to predict the 1997 data. This study showed that near infrared spectroscopy has potential to measure the pectin constituents of the Japanese pear.

Novel cross-linked alcohol-insoluble solid (CL-AIS) affinity gel from pea pod for pectinesterase purification.

Alcohol-insoluble solids (AIS) from pea pod were cross-linked (CL-AIS) and used as an affinity gel matrix to isolate pectin esterases (PEs) from tendril shoots of chayote (TSC) and jelly fig achenes (JFA), and the results were compared with those isolated by ion-exchange chromatography with a commercial resin. CL-AIS gel matrix in a column displayed poor absorption and purification fold of PE; however, highly methoxylated CL-AIS (HM-CL-AIS), by exposing CL-AIS to methanolic sulfuric acid to increase the degree of esterification (DE) to 92%, facilitated the enzyme purification. The purified TSC PE and JFA PE by the HM-CL-AIS column were proofed as a single band on an SDS-PAGE gel, showing that the HM-CL-AIS column was a good matrix for purification of PE, either with alkaline isoelectric point (pI) (TSC PE) or with acidic pI (JFA PE).

Chemical Compositions and Physicochemical Properties of the Fiber-Rich Materials Prepared from Shoyu Mash Residue

Fiber-rich materials including desalted shoyu mash residue (briefly referred as desalted mash residue, DMR), alcohol-insoluble solid (AIS), and water-insoluble solid (WIS) were prepared from shoyu mash residue, which is a filtration cake obtained during the isolation of shoyu by press filtration of fermented matrix in the final process. The DMR, AIS, and WIS contain rich dietary fiber of 52.4, 61.5, and 54.7 wt %, respectively. The DMR, AIS, and WIS all have significantly lower bulk densities, and higher water-holding capacities, oil-holding capacities, swelling abilities, and cation-exchange capacities than the control cellulose. These results indicated that the said fiber-rich materials prepared in this study all have the desired physicochemical properties for being used as satisfactory sources of dietary fibers or low-calorie bulk ingredients in food applications requiring oil and moisture retention. Furthermore, the said fiber-rich materials also have high contents of isoflavones, mainly daidzein and genistein, which are considered as the most bioavailable phytoestrogens, with a total amount of about 1200-1480 micromol/100 g (equal to daidzein of ca. 3040-3759 microg/g, or genistein of 3240-3996 microg/g). The results revealed that the said fiber-rich materials might be a potent fiber source for health foods.

EVALUATION OF SWEET POTATO CULTIVARS AND HEATING METHODS FOR CONTROL OF MALTOSE PRODUCTION, VISCOSITY AND SENSORY QUALITY

ABSTRACT Two varieties of sweet potato were subjected to four cooking temperature‐time combinations. A fifth treatment involved adding maltose syrup. Raw comminuted sweet potato mash and cooked sweet potato puree were evaluated for total solids, alcohol insoluble solids, commonly occurring sugars, viscosity (puree only) and for starch gelatinization temperatures. The uncooked Owairaka Red variety was higher in total solids and in alcohol insoluble solids than the Toka Toka Gold. With the exception of the cooked puree with added maltose, baking at 200C resulted in puree with the highest maltose levels. A very fast cooking procedure tended to result in puree with lower levels of maltose and high viscosity. Sensory studies revealed that the Owairaka Red variety produced puree with more viscous and adhesive mouth feel. It was concluded that cooking alone could not be used to optimize both maltose production and viscosity.

Compositional and Sensory Analyses of Sweetpotatoes after X-ray Irradiation Quarantine Treatment

Sweetpotato [Ipomoea batatas (L.) Lam.] roots of two Hawaii-grown clones were treated with 100 to 600 Gy X-ray irradiation and evaluated for quality before and after cooking. Root moisture content, surface color, and glucose and fructose concentrations were not affected by irradiation treatment for either the red-skin, yellow-flesh (RY) or the white-skin, purple-flesh (WP) clones. Firmness decreased at higher doses for RY roots, but not for WP roots. The alcohol insoluble solids and the starch concentrations of raw roots decreased linearly in response to increasing dose for both clones. Maltose decreased at higher doses in cooked RY roots only. Irradiation had the greatest effect on sucrose concentrations, which increased linearly in response to dose as starch concentrations decreased. A sensory panel perceived sweetpotato roots treated with 600 Gy irradiation as sweeter than control roots. Panelists found the overall acceptability to be the same for control and 600 Gy treated roots for both clones.

Detection of Vacuum Infusion of Pectinmethylesterase in Strawberry by Activity Staining

ABSTRACT: Strawberry halves were infused with Valencia orange pectinmethylesterase (PME) under vacuum for 15 min at room temperature. Fruits were blotted onto pectin paper and stained for activity. Activity of PME‐infused fruit was about twice (0.36 unit/mL or 0.86 unit/mg protein) that of noninfused control (0.19 unit/mL) or water‐infused control (0.16 unit/mL). Instron firmness values were not significantly different (P± 0.05) between noninfused and PME‐infused fruit. Firmness of PME‐infused fruit was about twice that of water‐infused control. Water‐soluble pectin, chelator soluble pectin, alkaline soluble pectin, and total pectin ranged from 8.24 to 8.70, 3.24 to 4.56, 3.77 to 5.39, and 17.86 to 26.16 mg/100 mg alcohol insoluble solid (AIS), respectively, for all treatments.

Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing

ABSTRACT: The effects of thermal processing, calcium, and storage time on texture and cell wall composition of mushrooms were investigated. Whole fruit‐bodies were blanched and retorted with addition of 0, 5, or 25 mMCaCl2. Firmness was determined as force for puncturing and toughness as shear force. Alcohol‐insoluble fractions were extracted from fresh, blanched, and processed mushrooms. Proteins, carbohydrates, and chitin were analyzed in sequential extracts of alcohol‐insoluble solids. Blanching caused an increase in force for puncturing but reduced force for shear. Further retorting did not affect texture, but toughness increased during storage. Calcium increased values for both textural characteristics possibly due to formation of cross‐links between proteins and polysaccha‐rides.

Characterization of passion fruit seed fibres—a potential fibre source

Raw passion fruit (Passiflora edulis) seed is rich in crude lipid (24.5 g/100 g) and insoluble dietary fibre (64.1 g/100 g). After defatting, the insoluble fibre-rich fractions (FRFs), including insoluble dietary fibre, alcohol-insoluble solids and water-insoluble solids (84.9–93.3 g/100 g) became the predominant component in the (defatted) seed, and were mainly composed of cellulose, pectic substances and hemicellulose. These insoluble FRFs had water- and oil-holding capacities comparable with those of cellulose, while their bulk densities and cation-exchange capacities were significantly (P<0.05) higher than those of cellulose. All FRFs exhibited significant (P<0.05) effects in absorbing glucose and retarding amylase activity, and might help control postprandial serum glucose. These results underline the value of consumption of these FRFs as fibre sources or low calorie bulk ingredients in food applications. Further investigations on the in-vivo hypoglycemic effect and other physiological properties of these FRFs, using animal feeding experiments, are underway.

Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions

Fiber-rich fractions (FRFs) including insoluble dietary fiber (IDF), alcohol-insoluble solid (AIS), and water-insoluble solid (WIS) were isolated from carrot pomace via different methods. This study revealed that carrot pomace was rich in insoluble FRFs (50.1–67.4 g/100 g), which were mainly composed of pectic polysaccharides, hemicellulose, and cellulose. These insoluble FRFs, especially WIS, were found to have significantly ( P<0.05) higher functional properties, glucose-adsorption capacity, and amylase-inhibition activity than those of cellulose. The ability of these FRFs to adsorb glucose and reduce amylase activity implied that they might help control post-prandial serum glucose level. Moreover, it was shown that the yield, composition, functional properties, and in vitro hypoglycemic effects among the three FRFs would be affected by their preparation methods. Our results recommended the consumption of these insoluble FRFs, especially WIS, as sources of food fibers or low calorie bulk ingredients in food applications requiring oil and moisture retention.

Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng.

Fiber-rich fractions (FRFs) including soluble and insoluble dietary fibers (SDF and IDF), alcohol-insoluble solid (AIS), and water-insoluble solid (WIS) were isolated from the peel of Citrus sinensis L. cv. Liucheng for analysis and tests. The peel was rich in insoluble FRFs (IDF, AIS, and WIS; 476-515 g kg(-1) of peel), which were mainly composed of pectic substances and cellulose, and also contained pectic polysaccharide-rich SDF (94.1 g kg(-1) of peel). These insoluble FRFs had water-holding capacities (15.5-16.7 mL g(-1)), oil-holding capacities (2.35-5.09 g g(-1)), cation-exchange capacities (454-997 mequiv kg(-1)), and swelling properties (14.6-21.1 mL g(-1)) much higher than those of cellulose. These results recommended the consumption of these peel insoluble FRFs of desired physicochemical properties as sources of food fibers or low-calorie bulk ingredients in food applications requiring oil and moisture retention. Further investigations on the physiological functions of these peel FRFs using animal-feeding experiments are underway.

Drought Effects on Green Pea Texture and Related Physical-Chemical Properties at Comparable Maturity

Yield and seed texture were studied in green peas (Pisum sativum L.) subjected to drought stress during flowering and pod filling. Field experiments were conducted with two cultivars on a sandy loam soil and drought conditions were obtained using movable rain shelters. The plants were harvested at three to five stages of maturity determined by tenderometer values and the concentration of alcohol-insoluble solids (AIS). Measured variables were related to the concentration of AIS in order to eliminate the influence of maturity when comparing between stress and nonstress conditions. Drought stress during flowering or pod filling reduced yield, but did not affect the size distribution consistently. To lessen the differences caused by variation in size distribution, all quality measurements were carried out on peas graded to 8.75 to 10.2 mm. Drought stress increased the concentration of sucrose at an AIS concentration of 140 g·kg-1. Besides the concentration of dry matter and starch the mean pea weight and testa weight did not reflect any consistency in relation to drought-stress conditions. The sensory scores for pea mealiness was not significantly increased in drought stress, and other sensory quality attributes were unaffected. In this study, the effect of drought stress on pea texture quality is weak and inconsistent when comparisons are made at the same stage of maturity. As texture quality is highly correlated to stage of maturity, the tenderometer value or AIS concentration is reliable when determining time of harvest for the production of high quality peas irrespective of drought-stress conditions during maturation.

Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives.

The pectic and pigment compositions and Ca and Cu contents of the alcohol-insoluble solid (AIS) residues were determined in cv. Gordal olives treated with NaOH solution and kept at different constant pH values (3.5-6.5). The same controls were made in table olives presenting green staining alteration. The ratio between the various pectin fractions of the more acid pH experiment samples remained similar in fruits not showing green staining. In altered fruits, the protopectin fraction was lower, and the calcium pectate or EDTA soluble pectins were higher. Regarding the presence of Ca and Cu in the AIS, it was observed that, whereas Ca levels fell at the most acid pH values, those of Cu increased. The concentration of Ca was higher in the AIS of altered olives than in nonaltered ones. The same trend was seen for the zone with or without green staining of an altered fruit. In the case of Cu, the relationship was the opposite: a decrease in the levels of AIS Cu in fruits and zones of fruits with green staining. This result was correlated with the highest concentration of Cu-chlorophyll complexes found in such samples and suggested that pectins might act as a reservoir of Cu involved in the alteration.

Validation of a Combined Enzymatic and HPLC Method for Screening of Pectins in Fruits of Japanese Quince ( Chaenomeles japonica)

A combined enzymatic and HPLC method was validated for analysis of galacturonic acid (GalA) in (1) alcohol-insoluble solids (AIS), and in (2) pectins, extracted from fruits of Japanese quince ( Chaenomeles japonica), by comparison with a standard colorimetric method (using metahydroxydiphenyl) for analysis of uronic acids (UA). For analysis of AIS, the results of the colorimetric and the enzymatic/HPLC methods were identical (UA and GalA in average 20 g/100 g AIS dry weight). For analysis of pectins, the colorimetric method resulted in consistently higher estimates (UA in average 63 g/100 g pectins dry weight) compared to the enzymatic/HPLC method (GalA in average 57 g/100 g pectins dry weight). The enzymatic/HPLC method also proved to be useful as a simple and efficient screening method, since a very high Pearson correlation ( R=0.93) was obtained between GalA estimates of the homogenized fruit sample and the AIS content of acid-extracted pectins.

포장필름의 두께가 청매실의 저장중 펙틴질의 변화에 미치는 영향

청매실을 수확한 후 LDPE 필름 포장재에 넣어 상온에서 일정 기간 보관할 때 포장재의 두께가 청매실의 조직 연화에 미치는 영향을 조사하기 위하여, 20, 30, 40 μm 두께의 포장재에 청매실 500 g씩을 각각 넣고 8일간 보존하면서 경도의 변화 및 무기성분과 펙틴질 성분의 함량 변화를 정기적으로 측정하여 무포장구의 경우와 비교하였고, 세포벽의 미세구조의 변화를 주사전자현미경으로 관찰하였다. 저장 중 매실의 연화와 관련된 경도와 펙틴질의 감소 및 가용성펙틴 중 Ca 함량의 감소는 서로 밀접한 관계가 있음을 알 수 있었고, LDPE 30 포장재에 저장된 시료가 8일 동안 무포장구나 다른 포장재에 저장된 시료에 비해 각종 펙틴질 성분 및 무기 성분의 변화와 그에 따르는 경도 변화가 가장 적었고 가용성펙틴의 분자량 분포도 초기 상태와 가장 유사하였으며 주사전자현미경에 의하여 관찰된 외형적인 상태도 LDPE 30 포장재에 저장된 시료가 저장전의 상태를 가장 잘 유지함을 확인할 수 있었다.