Effect Of Maturity Stage Research Articles

Ultrasound-assisted extraction of Gac (Momordica cochinchinensis Spreng.) leaves: Effect of maturity stage on phytochemicals and carbohydrate-hydrolyzing enzymes inhibitory activity

Although phytochemical contents of Gac fruit have been extensively analyzed, information about the bioactive compounds and valorization of Gac leaves is limited. In this study, Gac (Momordica cochinchinensis Spreng.) leaves at different maturity stages (young: YL, mature: ML and old: OL leaves) were extracted during a 20 min of 150-W sonication process. Color, phytochemicals, antioxidant activity, and inhibitory effects against carbohydrate-hydrolyzing enzymes were assessed by colorimetric, high-performance liquid chromatography, and spectrophotometric methods, respectively. Results indicated a decrease in L* (lightness) and an increase in a* (greenness–redness) during maturation of leaves. The YL extract had the highest contents of phytochemicals with 4897.01 (mg gallic acid equivalent [GAE] per 100 gram dried weight [DW]), total phenolics, 592.81 (mg querce-tin [QE]/100 g DW), total flavonoids, 34.77% ?-amylase inhibitory activity, and 40.21% ?-glucosidase inhibitory activity. Myricetin (43%), vitexin (22%), and esculetin (11%) were the major bioactive compounds detected in YL extract. Also, the superoxide dismutase (SOD)-like capacity of the extract decreased from 11,599.96 to 3,999.63 U/g DW during the transformation of YL to OL. Extract of Gac leaves was found to be a potential ingredient for food preservation and supplementation that could reduce postprandial hyperglycemia.

Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China

The present study was conducted to determine the quality parameters, fatty acid profile, minor compounds (pigments, tocopherols, phenolic compounds, squalene and total sterols) and volatile compounds of olive oils from four common olive cultivars (cv. ‘Koroneiki’, ‘Coratina’, ‘Frantoio’ and ‘Arbequina’) planted in China. The effect of maturation stage on the characteristics of the oils was also evaluated. All samples were classified as extra virgin according to the standards established by IOC. Statistically significant differences (p < 0.05) were observed in the most analytical indicators of the oils among the cultivar and ripening. Coratina oils contained the highest contents of carotenoids, chlorophylls, tocopherols, phenolic compounds and high level of volatiles, demonstrating their excellent nutritional qualities and pleasant flavors. Whereas, Koroneiki oils contained the highest contents of oleic acid and squalene. Further, high levels of total sterols were found in Frantoio and Arbequina oils. Phenolic compounds and volatiles decreased with increase of ripe degree, which indicated the oils from green olive fruits possess better quality and flavor.

Effect of maturity stage and processing on chemical composition, in vitro gas production and preference of Panicum maximum and Pennisetum purpureum

The trials arranged in 2 x 2 x 2 factorial completely randomized design to evaluated the selection preference of Guinea grass (Panicum maximum) and Elephant grass (Pennisetum purpureum ) of four and eight weeks regrowth served either fresh green chop or pelleted using 12 intact Muturu calves in a 15 min cafeteria. The diets were served to animals either individual or in group. The CP content of the grasses ranged from 105 to 133 g/kg DM with pelleted panicum at 8 weeks old having the highest CP. Pelleted grasses of 4 week old had the lowest (P&lt;0.05) NDF in the trial. Panicum pelleted at 4 weeks old recorded the highest (P &lt; 0.05) sequential in vitro gas volume of 5.25 ml/200g while the volume of gas produced by pelleted grasses was higher (P &lt; 0.01) than the fresh grasses. Pennisetum pelleted at 8 weeks old had the highest (P&lt;0.05) ME of 6.18 MJ/kg DM. Age at harvest influenced preference as forages harvested at 4 weeks old had higher intake. Group feeding also influenced forage preference. Correlation analysis showed that DM, SCFA, and ash contents have poor (P&gt; 0.01) capacity to preference of forages. Forage preference considered in terms of intake rate indicated that growing calves preferred fresh P. maximum 4 week old to the other samples used in this study. It is concluded that in order to optimize DM intake farmers should consider the type of grasses and their age at harvest particularly for Muturu. Pelleting improves acceptability of forages when rejected by animal as fresh forage form due to advanced age.

The effect of maturation stage and after-ripening on seed quality in organically- and conventionally-produced pepper (Capsicum annuum L.) seeds

High quality seed production is essential in organic production as well as in conventional production. Fruit maturity can be observed at different times due to the continuous flowering of pepper plant. Consequently, seeds with different maturity are obtained as the fruits are collected during once over-harvesting period. Immature seeds collected in once over-harvest may cause quality losses in the seed lot. Hence, this study was conducted to determine the effect of after-ripening on mature and immature pepper seeds produced in organic and conventional production systems. To see the effect of after-ripening treatment, seeds were harvested in two different periods (immature 45-50 day after anthesis(DAA) and mature 60-65DAA). After-ripening(AR) was performed by keeping the seeds in fruits for 7 days after harvesting the fruits. Effect of production systems and after-ripening on immature and mature pepper seed lots were assessed for four cultivars harvested in 2015 and 2016. After-ripening increased germination (AR:76.3%, C:28% for organic and AR:88%, C:53.8% for conventional), seedling emergence (AR:70.8%, C:44.3% for organic and AR:82.5%, C:53.8% for conventional) percentages and mean weight of 1000 seeds (AR:6.5, C:6.0g for organic and AR:6.5, C:6.2g for conventional) in both production systems of immature seed lots compared to control (C)(P&lt;0.05) but did not have a similar effect on mature ones. Moreover, organically-produced seed lots have the same quality as conventionally-produced seeds. Consequently, obtained results indicate that after-ripening can be used to enhance the quality of immature seeds of pepper cultivars and seeds can be produced organically without any loss of quality.

Effect of maturation stage on the physical-chemical composition and bioactive compounds of Solanum granosos-leprosum Dunal fruits

The aim of this study was to characterize the capoeira-branca (Solanum granuloso-leprosum Dunal) fruits cultivated in Lavras, Minas Gerais, Brazil. The fruit growth was evaluated, from inflorescence to ripening. For this, measurements were made weekly. The fruits were harvested and separated at three developmental maturation stages (1-immature; 2-green mature; 3-mature), according to the color and size. Then, the fruits were evaluated by size, weight, color, respiration, firmness, pH, titratable acidity, soluble solids, soluble pectin, centesimal composition, vitamin C and antioxidant activity at three stages. During maturation, the fruits showed increase in mass (0.4076 to 0.9956 g), size (7.9 to 12.2 mm), glycidic fraction (15.95 to 27.23%) and ash (0.94 to 1.60%) and reduction in firmness (4.23 to 1.50 kgf), moisture (79.24 to 69.45%) and protein (3.49 to 1.41%) contents. Furthermore, there was increase in soluble solids content (8.80 to 13.80%), antioxidant activity (62.57 to 69.63 μM de trolox.g-1 and 1880.34 to 4602.40 mg.100g-1) and vitamin C (46.81 to 236.02 mg.100g-1) and a decrease in the total phenolics (257.58 to 171.00 mg.100g-1) and soluble pectin (0.92 to 0.69 mg.g-1). The fruits, even after ripening, maintained their greenish color, although less intense than that observed in immature and mature green fruits.

Effect of maturation stage on the physical, chemical and biochemical composition of black mulberry

This work aimed to evaluate the physical, chemical and biochemical characteristics of black mulberry (Morus nigra L.) cultivated in Lavras, Minas Gerais, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages according to the color of the surface. Afterwards, the fruits were submitted to the physical and chemical analyses and analysis of pectin methylesterase and polygalacturonase activity. With the advancement in maturation stages of black mulberry, it was possible to observe chlorophyll degradation with concomitant anthocyanin synthesis. There was an increase in soluble solids contents, sugars and pH, decrease of total acidity and respiratory rate as well as decrease of total pectin and increase of the soluble pectin. Furthermore an increase of the activity of the enzymes pectin methylesterase and polygalacturonase and the consequent softening of the fruits was also noted.

Effect of maturity stage at harvest on the ensilability of maize hybrids in the early and late FAO classes, grown in areas differing in yield potential

AbstractThe aim of this study was to assess the effects of earliness (according to FAO class), maturity stage at harvest and environmental conditions on the ensilability of maize hybrids described by their fermentation products and by a fermentation quality index (FQI). Maize hybrids belonging to early (n = 14) and late (n = 15) FAO classes were grown in low, medium and high potential yield areas and harvested at an early (EH), medium (MH) and late maturity stage (LH), that is, at 1/3, 2/3 and 5 d after the 2/3 milk line stage, respectively, according to a split‐plot design. Upon harvest, each sample (n = 522) was analysed for dry matter (DM) and water‐soluble carbohydrates (WSC) before being ensiled in vacuum‐packed bags (n = 1,044). After 60 days of conservation, samples were analysed for DM and fermentation products. In the pre‐ensiling phase, DM was higher in early hybrids (p = .001), low yield areas (p &lt; .001) and at LH maturity (p &lt; .001), whereas WSC contents were higher in early hybrids (p &lt; .001), medium yield areas (p &lt; .001) and at EH maturity (p &lt; .001). With regard to silages, early hybrids had a higher FQI (p &lt; .001), which was highest in areas with a high yield potential (p &lt; .01) and at EH maturity (p &lt; .01). Late hybrids proved to be better suited for low yield areas compared with early hybrids (p &lt; .01) and had a higher FQI at EH and MH than at LH maturity (p &lt; .01).

Effect of maturity stage at harvest and kernel processing of whole crop wheat silage on digestibility by dairy cows

The study aimed to explore whether digestibility by cows of whole crop wheat silage harvested at two different dough stages of maturity was impaired due to its content of whole kernels. Wheat was harvested at early (ED) and soft-to-hard (SHD) dough and preserved as roundbale silage. After five months of storage, half of silage from each maturity stage was processed using a roller mill. Early dough silages contained 334 g dry matter (DM)/kg and 110 g starch/kg DM whereas SHD silages contained 423 g DM/kg and 254 g starch/kg DM.Total tract apparent digestibility and milk production by dairy cows was studied in a 2 × 2 factorial arrangement of silages harvested at the two maturity stages, either unprocessed or processed before feeding. Eight dairy cows were assigned to two Latin squares with four 3-week periods. Diets consisted of wheat silages offered ad libitum as the sole forage supplemented with 7.5 kg concentrates.Cows consumed on average 14.1 kg DM of wheat silage, 0.6 kg DM more of SHD than of ED silage (P < 0.001), and 0.4 kg DM more of processed than of unprocessed silage (P < 0.001). Apparent organic matter digestibility of wheat silage, calculated by difference, was 0.62 and 0.60 (P = 0.02) for ED and SHD respectively, and the respective starch digestibility was 0.98 and 0.99 (P = 0.02). There was no main effect (P > 0.20) of processing on total tract digestibility for any nutrient, but a weak interaction (P = 0.08) suggesting that starch digestibility was slightly higher in unprocessed than in processed wheat silage from SHD with an opposite tendency for ED. Daily yields of protein and lactose were higher, and milk yield tended to be higher (P = 0.07), with processed than with unprocessed silage from ED, as expected due to higher forage intake, whereas no effect of processing was found in SHD silage, in spite of higher intake. Soft-to-hard dough diets contained a high load of starch plus sugar compared with fibre. This might have influenced the rate and extent of ruminal neutral detergent fibre digestion. It is concluded that starch in wheat kernels harvested at the soft-to-hard dough stage or earlier, at a DM concentration in wheat silage up to 430 g/kg, is completely digested in dairy cows without processing.

Effect of maturity stage on the chemical composition of argan fruit pulp

Argan tree, a species endemic to Southern Morroco, is well known for its kernel oil used in cosmetics and health-food, but the corresponding pulp attracted less interest from researchers and little is known about its chemical composition and evolution during maturation. The pulp of argan fruits monthly harvested during the ripening period based on fruit color (April to July), was analyzed. With progressing ripeness various changes were observed in the chemical composition, such as (i) a four-fold increase of total soluble sugars content (glucose, fructose and saccharose), and of Fe (75–165 ppm), but also (ii) a drop of many components, such as proteins (10.1–6.4%), and cell wall polymers, lignin (14.9–5.9%) and hemicellulose and cellulose. Hexane-soluble compounds found in substantial amount (10.7% in April) also decreased with time: the pulp oil peak (8.3%) was in April and June, and that of polyisoprene in June (3.6%). Therefore the stage of maturity (harvest date) is to be considered, without affecting the quality of the argan oil.

Effects of maturity stages and solvent types on extraction yield and quality of Chu mango pulp pectin

Three different solvents including citric acid, hydrochloric acid and distilled water were studied on their capacity for extracting pectin from Chu mango pulp. In regard to the extraction solvent, hydrochloric acid showed the most efficient one for pectin extraction. The pectin amount extracted by hydrochloric acid (39.6±0.1 g 100 g-1 fresh weight (FW)) was significantly higher than those extracted by citric acid (37.0±0.8 g 100 g-1 FW) and distilled water (26.3±0.3 g 100 g-1 FW). WHC of the water-extracted pectin sample showed the highest value (7.2±0.9 g H2(O) g-1 dried pectin (DP)) among those were extracted using citric acid (4.9±0.2 g H2(O) g-1 DP) and hydrochloric acid (3.6±0.2 g H2(O) g-1 DP). Besides, FTIR spectrum has shown that all pectin samples extracted by these solvents can be classified into the high methoxyl pectin group that has the degree of esterification over 50%. Regardless of solvents, at three different maturities, the pectin yields collected were significantly different. The highest one was obtained at the 13th week after flowering (WAF) Chu mango pulp (66.9±2.1 g 100 g-1 FW), followed by those extracted at the 12th WAF Chu mango pulp (37.0±0.8 g 100 g-1 FW) and 11th WAF Chu mango pulp (28.0±0.8 g 100 g-1 FW). However, the highest water holding capacity were observed from pectin samples extracted at 11th WAF Chu mango pulp (5.8±0.5 g H2(O) g-1 DP), followed by 12th WAF (4.9±0.2 g H2(O) g-1 DP) Chu mango pulp and 13th WAF (3.4±0.1 g H2(O) g-1 DP) Chu mango pulp

Effect of maturity stages on seed quality of two tomato accessions

Seed maturation is one of the main factors that determine vegetable seed quality, which is a prerequisite for successful germination and seedling emergence. The objective of this study was to evaluate maturity stages and their effect on seed quality of tomato (Solanum lycopersicum) accessions. A field and laboratory studies were conducted at the experimental site of CSIR-Plant Genetic Resources Research Institute, Bunso, Ghana using two tomato accessions, GH 9207 and GH 9305. Seeds were extracted from fruits harvested at four maturity stages, namely, initially ripe, half ripe, fully ripe and rotten. Before seed extraction, data on fruit characteristics, including fruit diameter, fruit length and fruit weight were recorded. Seed quality was assessed by 100-seed weight, seed vigour and germination percentage. Tomato accession GH 9207 had a larger fruit diameter and weight than GH 9305. Both accessions did not differ in 100-seed weight among treatments. Higher seed vigour and germination percentage was observed in tomato accession GH 9207 than in GH 9305. Seeds extracted at the initially ripe stage had the least vigour in both accessions. Tomato seeds of high vigour and germination can be obtained from fruits harvested at half ripe, fully ripe and rotten stages irrespective of the accession.Key Words: Germination percentage, maturity stage, seed quality, seed vigour, Solanum lycopersicum

Effects of maturity stages and fermentation of cocoa beans on total phenolic contents and antioxidant capacities in raw cocoa powder

Consumption of cocoa (Theobroma cacao L.) and cocoa products is associated with numerous health benefits due to their high levels of polyphenols and antioxidant capacities. In this study, changes of total phenolic contents (TPC) and antioxidant capacities (AC) of raw cocoa powder at four maturity stages, under different fermentation methods and fermentation duration of cocoa beans were investigated. The TPC and AC were measured using Folin–Ciocalteu and Trolox equivalent antioxidant capacity (TEAC)/ABTS assay, respectively. In term of maturity stages, the powder of unfermented cocoa beans harvested from the stage one contained significantly lower levels of TPC (6.39 ± 0.02 g CE/100 g DM) and AC (26.82 ± 0.13 mol TE/100 g DM) than those from the beans harvested from the stage two, three and four. For all maturity stages studied, fermenting cocoa beans increased antioxidant capacities of the raw cocoa powder. Cocoa fermentation using the commercial enzyme Pectinex® Ultra SP-L resulted in lower TPC but higher AC in comparison to those treated without enzymes, however prolonged fermentation time in cocoa beans significantly reduced TPC and AC in the powder. Strong correlations between TPC and AC of fermented samples with (R = 0.923) and without enzyme supplement (R = 0.942) were obtained. Two-way anova analyses showed that changes of TPC and AC of cocoa beans were dependent on maturity stages, fermentation methods and fermentation duration. As a conclusion, fermentation of cocoa beans harvested at the maturity stage two and three was found to be optimum for the high levels of AC and TPC attainment; fermented beans with commercial enzyme could be utilized to reduce labor cost by shortening the fermentation duration.

Quality index and bioactive compounds during postharvest ofByrsonima cydoniifoliaA. Juss. fruits: effect of maturity stage

Quality index and bioactive compounds during postharvest of<i>Byrsonima cydoniifolia</i>A. Juss. fruits: effect of maturity stage

Effect of Maturation Stages on Flavor Profile and Antioxidant Activity of Date Palm Fruits (Phoenix dactylifera) Grown in Saudi Arabia

Effect of Maturation Stages on Flavor Profile and Antioxidant Activity of Date Palm Fruits (Phoenix dactylifera) Grown in Saudi Arabia

Effect of maturity stage on ripening and quality characters of four tomato (&lt;i&gt;Solanum lycopersicum&lt;/i&gt; L.) varieties of Sri Lanka

The effect of maturity stage on ripening and quality characters of four tomato ( Solanum lycopersicon ) varieties was evaluated. The varieties selected were Thilina, Bathiya, Maheshi and Lanka cherry, due to their widespread cultivation and popularity among consumers. Tomato fruits of three maturity stages e.g. colour breaker, 25% maturity and 50% maturity were considered. Maturity stages significantly affected the fruit ripening and quality parameters. The fruits harvested at colour breaker stage had the highest weight loss (22.45%) except in the variety Lanka cherry. Total soluble solid (TSS) content was not significantly different at different maturity stages except in the variety Thilina (P≤0.05). But in the variety Thilina, the highest TSS was recorded in the fruits harvested at 50% maturity (4.07). In varietal comparison, both varieties Lanka cherry and Thilina had the highest TSS values in each maturity stages compared to other two varieties. Titrable acidity in varieties Bathiya (9.95%) and Maheshi(8.4%) was significantly higher at colour breaker stage than the rest of two maturity stages, while in the case of Lanka cherry and Thilina, though titrable acidity was not significant among colour breaker stage and 25% maturity stages, it was significantly lower at 50% maturity stage. As expected, pH had increased with the progression of the maturity except in two varieties, Thilina and Maheshi. The study indicates that identification of effective maturity stage is an important to retain superior fruit quality by maintaining a low rate of weight loss and softening in tomato fruits after harvest for prolong storage and distant markets.

Effect of maturity stage and packaging method used in transportation on reduction of transportation loss and extension of shelf-life in tomato

Effect of maturity stage and packaging method used in transportation on reduction of transportation loss and extension of shelf-life in tomato

Effect of Maturity Stage on the Protein and Carotenoid Yields of Alfalfa Leaf Extract and Press Cake

Effect of Maturity Stage on the Protein and Carotenoid Yields of Alfalfa Leaf Extract and Press Cake

Biochemical changes in guava (Psidium guajava) cv. Allahabad Safeda fruits as a function of maturity stages

The effects of maturity stage and harvesting season were investigated on fruit quality attributes like total antioxidant activity (DPPH), total flavanoids, total phenolics, H2O2 scavenging activity and ascorbic acid content in fruits of guava (Psidium guajava L) cv. Allahabad Safeda obtained from ICAR-CSSRI, Karnal guava orchard. Based on fruit colour and firmness, fruits representing four distinct maturity stages, i.e., immature, mature, ripe and overripe; and two crop seasons, i.e. summer and winter; were selected for biochemical analysis. Significant differences were observed in the antioxidant activities and chemical composition of the fruits at different maturity stages during summer and winter seasons of harvesting. Guava fruits collected in winter season showed higher antioxidant activity, flavanoids content, total phenolics, H2O2 scavenging activity and ascorbic acid content as compared with summer season fruits. Immature fruits had higher antioxidant activity, flavanoids content and total phenol content (49.35%, 26.98 mg/100g and 24.84 mg TA/g) during both the seasons than mature (40.02%, 24.22 mg/100g and 23.95 mg TA/g), ripe (31.76%, 20.54 mg/100g and 23.62 mg TA/g) and overripe fruits (25.7%, 17.04 mg/100g and 23.17 mg TA/g), respectively. In contrast, H2O2 scavenging activity increased with maturity in both the seasons and was found to be maximum in over ripe fruits (501.48 μmol/g). Ripe fruits had the highest ascorbic acid content (205.03 mg/100 g) that considerably decreased in over ripe fruits (137.25 mg/100 g). These findings indicated that both maturity stage and harvesting season significantly influenced fruit biochemical composition in guava cv. Allahabad Safeda. Season and maturity stage-specific variations in fruit quality assume significance from post-harvest management and consumer preference perspectives.

Effects of maturity stages on textural mechanical properties of tomato

Abstract: The textural mechanical properties of Jadelo F1 variety tomato were evaluated at three different mature stages (green, pink and red) which were classified according to the colors of the fruit. The compression and the puncture tests were applied on samples. The cycling and relaxation tests showed that indexes of average firmness, energy absorption and deformation ratio were more sensitive parameters to maturity stages than others. The puncture tests indicated that maturity stages were effective on initial and average firmness and skin rupture force. Since the rigidity and the firmness of the fruit reduced, it was more prone to mechanical damage in the process of mature. The initial firmness values obtained fromcompressiontest and average firmness values from puncture tests had the highest correlation with each other which indicates that they can be used as representative parameter for tomato. Moreover, it was found that a*/b* color parameter can be good indicator for evaluating mechanical properties of tomato. Keywords: maturity, textural properties, mechanical properties, color DOI: 10.3965/j.ijabe.20160906.1999 Citation: Ince A, Cevik M Y, Vursavus K K. Effects of maturity stages on textural mechanical properties of tomato. Int J Agric & Biol Eng, 2016; 9(6): 200－206.

Effect of maturity stages and postharvest treatments on physical properties of apple during storage

The objective of this study was to investigate the effect of harvest dates and postharvest treatments on physical properties of apple cv Red delicious during storage. Fruits from three harvest dates (H1, H2 and H3) were subjected to various treatments such as T1 (shade cooling), T2 (Hydrocooling), T3 (Hydrocooling+calcium chloride), T4 (Hydrocooling+wax) and T5 (Hydrocooling+calcium chloride+wax) and were stored under ambient and refrigerated conditions for 100days. Results showed the significant differences in physical properties including fruit length, fruit diameter, length/diameter (L/D) ratio, fruit weight and firmness in various treatments. Maximum fruit length and fruit diameter were observed at harvest date 2nd (H2), whereas, L/D ratio and fruit weight were observed at harvest date 3rd (H3) on the storage at zero day. Among the treatments T5 showed the % maximum fruit length, fruit diameter, L/D ratio and fruit weight. The firmness was decreased in all treatments and harvest dates during storage. The% maximum fruit firmness was exhibited by early harvested fruit (H1) at zero (0) day of storage. However, changes were more pronounced under ambient conditions than cold storage.