Effect Of Maturity Stage Research Articles

Effects of maturity stage and lactic acid bacteria on the fermentation quality and aerobic stability of Siberian wildrye silage.

It is difficult to make good quality of silage from alpine gramineous from the Qinghai Tibetan plateau. The effects of lactic acid bacteria (LAB) on the fermentation quality and aerobic stability of Siberian wildrye silage were studied in southeast of the Qinghai Tibetan plateau. Siberian wildrye materials were freshly cut at the sprouting stage, flowering stage, and milky stage. Silage was prepared by using a small‐scale silage fermentation system (bag silos). Lactobacillus plantarum (LP, 5 × 108 cfu/kg FM), Lactobacillus buchneri (LB, 5 × 108 cfu/kg FM) and their mixture (LP+LB, 5 × 108 cfu/kg FM) as silage additives were separately added to ensiled forages, and no additive served as control (CK). These bag silos were kept at room temperature (<15°C), and the silage qualities were analyzed after 60 days of ensiling. The number of indigenous LAB on fresh materials was less than that of yeasts and molds, and LAB species showed specification adapted to low temperature. LAB inoculated silages had lower (P < 0.05) pH value, NH 3‐N/TN and butyric acid content compared with control silage. Silage treated with LB had higher contents of acetic acid, propionic acid, WSC and CP. However, the aerobic stability of silages inoculated with LAB did not differ significantly between stages (P > 0.05). When fermentation characteristics, chemical composition, and aerobic stability were considered, treatment with L. plantarum resulted in high quality of Siberian wildrye silage harvested at the flowering stage in the alpine region.

Phytochemical content and antioxidant activity of different fruit parts juices of three figs (Ficus carica L.) varieties grown in Tunisia

Fig is an important source of bioactive compounds and has been a typical component in the health-promoting Mediterranean diet for many centuries.This study was conducted to evaluate differences between phytochemical composition and antioxidant properties of juices of peel, pulp and total fruit of figs from three different varieties grown in Tunisia Mediterranean coast and corresponding to three different colors (green, purple and black) as well as the effect of maturation stage on the amounts of phytochemical composition including total phenols content (TPC), total flavonoids content (TFC), total ortho-diphenols content (TOPC), total tannins content total (TTC) and total anthocyanins content (TAC).Antioxidant potential was assessed by two assays: 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and reducing power (RP) and showed that different fig juices extracts exhibited the same antioxidant capacity in both systems tested and at different concentrations.Black peel juice acted as the greatest antioxidant by having the highest DPPH and RP activities followed by the juice of black fig total fruit. The antioxidant capacities observed were attributed to higher total phenolic, flavonoid and anthocyanin contents according to the chemometric results.Comparison of phytochemical composition of fig fruits during the development stage revealed a significant increase of TPC, TFC, TOPC, TTC and TAC in the ripe fruits of the three tested varieties.This is the first study comparing the phytochemical composition and antioxidant potential of juices of Ficus carica L. peels, pulps and total fruits.

Effect of maturity stage at harvest on antioxidant capacity and total phenolics in kiwifruits (Actinidia spp.) grown in Korea

Six cultivars of kiwifruits grown in Korea, including Actinidia eriantha ‘Bidan’, A. arguta ‘Chiak’, A. arguta ‘Darae No. 2’, A. chinensis ‘Haegeum’, A. chinensis ‘Haehyang’, and A. arguta × A. deliciosa ‘Mansoo’, were harvested at various maturity stages to test whether kiwifruit maturity has an influence on antioxidant capacity or total phenolic and flavonoid contents. Kiwifruit extracts were isolated using absolute methanol and then 80% (v·v-1) aqueous methanol during homogenization. ‘Bidan’, collected at the second harvest stage, contained the greatest amount of total phenolics (775.3 mg gallic acid equivalents·100 g-1 fresh weight) and had the highest antioxidant capacity [816.5, 633.2, and 2,662.7 mg vitamin C equivalents·100 g-1 fresh weight for 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging, 1,1-diphenyl-2-picrylhydrazyl scavenging, and oxygen radical absorbance capacity assays, respectively] among cultivars tested, while ‘Haehyang’, collected at the first harvest, contained the greatest amount of total flavonoids (13.1 mg catechin equivalents·100 g-1 fresh weight). Kiwifruit cultivar and genotype influenced antioxidant capacity, as well as total phenolic and flavonoid contents. No trend, however, was observed in total phenolic and flavonoid contents, and in the antioxidant capacity with respect to maturity stage. Antioxidant capacity had a higher linear correlation coefficient with total phenolic contents than with total flavonoid contents. The results above suggest that kiwifruits at various maturity stages are a valuable source of phenolics and antioxidants for industrial application and consumer health benefit.

The impact of maturity, storage temperature and storage duration on sensory quality and consumer satisfaction of ‘Big Top®’ nectarines

This research focuses on the effect of maturity stage and storage conditions on quality and consumer satisfaction of ‘Big Top®’ nectarines. At harvest time, fruit were graded in three categories according to the IAD index (index of absorbance difference=A670−A720) based on Vis spectroscopy. Physicochemical parameters (soluble solids concentration, titratable acidity and flesh firmness) were measured for the three maturity categories at harvest time and after up to 49 days of storage at 20, 10, 4 or −1°C. Consumer satisfaction and sensory attributes were also measured on fruit from all three categories at harvest time, as well as on fruit from the intermediate maturity class after storage at the different tested temperatures for up to 49 days. At harvest time, consumer's satisfaction increased significantly with maturity stage at harvest, mainly due to an upper sweetness and flavour perception and higher SSC value detected in the most mature class. For short storage periods, ‘Big Top®’ nectarines kept at 20°C received the highest scores for peach flavour intensity and overall acceptance. For longer storage periods, no significant differences among temperatures were observed on sensory quality or consumer satisfaction, except for fruit stored for the longest period (7 weeks), for which higher consumer acceptance was found for fruit stored at −1°C than at 4°C. Results also suggested that higher acceptance scores were associated mainly to more intense perception of flavour.

Plant maturity and nitrogen fertilization affected fructan metabolism in harvestable tissues of timothy (Phleum pratense L.)

Timothy (Phleum pratense L.) is an important grass forage used for pasture, hay, and silage in regions with cool and humid growth seasons. One of the factors affecting the nutritive value of this grass is the concentration of non-structural carbohydrates (NSC), mainly represented by fructans. NSC concentration depends on multiple factors, making it hardly predictable. To provide a better understanding of NSC metabolism in timothy, the effects of maturity stage and nitrogen (N) fertilization level on biomass, NSC and N-compound concentrations were investigated in the tissues used for forage (leaf blades and stems surrounded by leaf sheaths) of hydroponically grown plants. Moreover, activities and relative expression level of enzymes involved in fructan metabolism were measured in the same tissues. Forage biomass was not altered by the fertilization level but was strongly modified by the stage of development. It increased from vegetative to heading stages while leaf-to-stem biomass ratio decreased. Total NSC concentration, which was not altered by N fertilization level, increased between heading and anthesis due to an accumulation of fructans in leaf blades. Fructan metabolizing enzyme activities (fructosyltransferase—FT and fructan exohydrolase—FEH) were not or only slightly altered by both maturity stage and N fertilization level. Conversely, the relative transcript levels of genes coding for enzymes involved in fructan metabolism were modified by N supply (PpFT1 and Pp6-FEH1) or maturity stage (PpFT2). The relative transcript level of PpFT1 was the highest in low N plants while that of Pp6-FEH1 was the highest in high N plants. Morevoer, transcript level of PpFT1 was negatively correlated with nitrate concentration while that of PpFT2 was positively correlated with sucrose concentration. This distinct regulation of the two genes coding for 6-sucrose:fructan fructosyltransferase (6-SFT) may allow a fine adequation of C allocation towards fructan synthesis in response to carbon and N availability. Contrary to fructans, starch content increased in low N plants, suggesting different regulatory mechanisms and/or sensitivity of starch and fructan metabolism in relation to the N status.

CHANGES IN PHYSICAL AND CHEMICAL PROPERTIES AND DETERMINATION OF HARVEST TIME OF SNOW PEAS AS AFFECTED BY POD DEVELOPMENT

Two field experiments were carried out at the experimental station of the Faculty of Agriculture, Suez CanalUniversity, Ismailia, Egypt during the winter seasons of 2009-2010 and 2010-2011.The study aimed to investigate the effect ofmaturity stage on the nutritional quality and determination of the best maturity stage of snow peassuitable for harvesting. The obtained results showed that the best maturity stage is at 20 days after flowering. Fresh weight, length and width of pods were increased and then decreased. Dry matter and crude fiber were increased while chlorophyll and vitamin C were decreased during pod development. Sugar content and SSC were increased and then decreased with maturation of pod. The highest content valuewere recorded at the 8th day then decreased until the 28th day, after these times, total phenolic content and increased until the 52nd day.

Olgunlaşma Döneminin Çayır Düğmesi Otunun Potansiyel Besin Değerine, Metan Üretimine ve Kondense Tanen İçeriğine Etkisi

Olgunlaşma Döneminin Çayır Düğmesi Otunun Potansiyel Besin Değerine, Metan Üretimine ve Kondense Tanen İçeriğine Etkisi

Effect of maturity stage on quality and selected enzyme activities of white button mushroom (Agaricus bisporus) during storage

The effect of maturity stage on quality and selected enzyme activities of white button mushroom (Agaricus bisporus) during storage at 4°C for 14d was investigated. The harvested mushrooms were sorted into four stages of maturity according to the cap diameter: stage 1, 2.5−3.5cm (veil intact); stage 2, 3.5−4.5cm (veil intact); stage 3, 4.5–5.5cm (veil intact); stage 4, >5.5cm (veil opened). Results showed that higher weight loss, respiratory rate and browning degree were found at veil opened stage, whereas greater firmness were encountered at veil intact stages. The highest superoxide radical production rate and malondialdehyde level were also observed at stage 4. However, A. bisporus harvested at stage 3 exhibited the highest hydrogen peroxide content. In addition, enzymatic assays showed that A. bisporus harvested at veil opened stage had lower superoxide dismutase and peroxidase activities, however, higher polyphenol oxidase activity than that of other stages. This indicated that the balance between reactive oxygen species and antioxidants had been seriously destroyed for mushroom harvested at veil opened stage during storage. Thus, A. bisporus should be harvested at stage 3 for better postharvest preservation.

Effect of Maturity Stage on the Gene Expression of Antioxidative Enzymes in Cucumber (Cucumis sativus L.) Fruits Under Chilling Stress

The gene expression patterns of antioxidative enzymes in cucumber (Cucumis sativus L.) fruits at four different maturity stages, immature (3-8 d after anthesis (DAA), mature (9-16 DAA), breaker (17-22 DAA), and yellow (35-40 DAA), were determined before and after cold storage at 2°C for 9 d and after subsequent rewarming at 20°C for 2 d. The electrolyte leakage and malondialdehyde content in cucumber fruits were increased after cold storage and subsequent rewarming. Increased expressions of peroxidase, ascorbate peroxidase (APX), and monodehydroascorbate reductase after cold storage played an important role in cucumber fruits to cope with chilling injury. The elevated cyt-superoxide dismutase, catalase, APX and dehydroascorbate reductase after subsequent rewarming in cucumber fruits facilitated the recovery from chilling stress. The highest expression levels of all the seven antioxidative enzyme genes in yellow fruits might be responsible for the enhanced chilling tolerance. Cucumber fruits at earlier developmental stages was more susceptible to chilling stress than those at later stages. The relative higher gene expressions of antioxidative enzymes genes at earlier developmental stages may be the responses to the sever oxidative stress caused by chilling injury.

Estádios de maturação de pêssegos 'Aurora-1' para o processamento mínimo

O experimento teve como finalidade verificar o efeito do estádio de maturação na qualidade de pêssegos minimamente processados. Utilizaram-se frutos em dois estádios de maturação: "de vez", correspondente à coloração de fundo verde-amarelada; e "maduro", que corresponde à cor de fundo totalmente amarelado. O processamento mínimo consistiu na lavagem, sanitização, descasque enzimático, corte longitudinal e retirada do caroço das frutas. As metades obtidas foram imersas em água clorada a 10 mg L- 1 de água e deixadas em repouso para escorrer o excesso de líquido. Posteriormente, procedeu-se ao acondicionamento das metades em contentores de tereftalato de polietileno (PET) transparente e com tampa, e ao armazenamento a 3 ± 2 ºC e UR=65%, por 12 dias, com avaliações a cada três dias. As variáveis avaliadas foram aparência, perda de massa fresca, firmeza, sólidos solúveis, teores de acidez titulável, açúcares solúveis e redutores, ácido ascórbico, pectina total e solúvel, coloração e atividade da polifenoloxidase. O armazenamento dos produtos minimamente processados dos pêssegos 'Aurora-1' colhidos maduros foi limitado, principalmente pela perda de frescor e de firmeza, e por apresentarem aparência mais escura e menor teores de açúcares redutores e de ácido ascórbico. Pêssegos 'Aurora-1', colhidos no estádio de maturação "de vez", apresentaram melhor qualidade e maior durabilidade de seus produtos minimamente processados.

Effects of maturity stages on the nutritive composition and silage quality of whole crop wheat.

The changes in yields and nutritive composition of whole crop wheat (Triticum aestivum L.) during maturation and effects of maturity stage and lactic acid bacteria (LAB) inoculants on the fermentation quality and aerobic stability were investigated under laboratory conditions. Whole crop wheat harvested at three maturation stages: flowering stage, milk stage and dough stage. Two strains of LAB (Lactobacillus plantarum: LAB1, Lactobacillus parafarraqinis: LAB2) were inoculated for wheat ensiling at 1.0×105 colony forming units per gram of fresh forage. The results indicated that wheat had higher dry matter yields at the milk and dough stages. The highest water-soluble carbohydrates content, crude protein yields and relative feed value of wheat were obtained at the milk stage, while contents of crude fiber, neutral detergent fiber and acid detergent fiber were the lowest, compared to the flowering and dough stages. Lactic acid contents of wheat silage significantly decreased with maturity. Inoculating homofermentative LAB1 markedly reduced pH values and ammonia-nitrogen (NH3-N) content (p<0.05) of silages at three maturity stages compared with their corresponding controls. Inoculating heterofermentative LAB2 did not significantly influence pH values, whereas it notably lowered lactic acid and NH3-N content (p<0.05) and effectively improved the aerobic stability of silages. In conclusion, considering both yields and nutritive value, whole crop wheat as forage should be harvested at the milk stage. Inoculating LAB1 improved the fermentation quality, while inoculating LAB2 enhanced the aerobic stability of wheat silages at different maturity stages.

Effect of Maturity Stage and Storage on Flavor Compounds and Sensory Description of Berrycactus (Myrtillocactus geometrizans)

Descriptive sensory analysis combined with a chemical analysis, provided insight regarding sensory significance for a better understanding of berrycactus' flavor. This study was based on the volatile components derived from the gas chromatography-olfactometry (GC-O) analysis. Four different ripening stages were used for the experiments: unripe, red, transition, and over-ripe. Besides red and transition stages were stored in sealed plastic bags for 7 d at 5 °C as an additional treatment in order to establish comparisons with fresh samples. GC-O analysis was performed following OSME (time-intensity) method. Moreover, chemical characterization was achieved through GC-MS analysis, each compound was tentatively identified by comparing its mass spectra with the spectra from the library NIST02, by its aroma notes and Kovats Index. The aroma descriptors found were: caramel, fruity, acetic acid, fresh, citrus, floral, and phenolics. Nine volatile compounds are among the most important in flavor of berrycactus: furfural, 5-methyl-2-furancarboxaldehyde, 2(5H)-furanone, 5-acetoxymethyl-2-furaldehyde, 2-cyclohexen-1-ol, octanoic acid ethyl ester, decanoic acid ethyl ester, octanoic acid, and phenylethyl alcohol. To better reflect the real responses of these compounds, the regression analysis of concentrations to ripening stages were performed. The 2,3-dihydro-3,5-dihydroxy-6-methyl-(4H)-pyran-4-one was found in berrycactus, it has been reported in chemical profile of other berries as a product of heat-induced reactions, however, this compound has no aroma activity. The data suggest that both furanones and esters contribute to the aroma of berrycactus. On the other hand, solid phase microextraction was found to be more useful in detecting esters and acids whereas solvent extraction was more effective in detecting furanones and ketones. This information could contribute to setting up favorable processing conditions; in order to retain the best sensory characteristics of berrycactus along with functional properties that would enhance commercialization and exploitation of this fruit and to promote berrycactus cultivation programs.

Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea)

&lt;p&gt;Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.&lt;/p&gt;&lt;p&gt;&lt;br /&gt;Key words : Tamarillo, maturity stage, storage, fruit quality&lt;/p&gt;

Effect of maturity stages, variety and storage environment on sugar content of tomato stored in multiple pads evaporative cooler

The effect of cultivar, maturity stage and multi-pads evaporative cooling on sugar content, weight loss and marketability of tomatoes (Lycopersicon esculentum Mill.) was investigated. The experiment was conducted by combining cultivars, maturity stages and storage conditions in randomized complete block design. At harvest, Marglobe harvested at light-red stage showed higher total sugar and reducing sugar content compared to those in Roma VF, whereas the lowest total sugar and reducing sugar content were recorded in Roma VF harvested in mature-green stage. The overall total sugar and reducing sugar content of tomato fruit was maintained better in Roma VF harvested at mature-green and turning stages than Marglobe harvested at mature-green stage when stored under multiple pads evaporative cooling conditions. The cooling system maintained higher concentration of sugars, lower water loss and higher marketability during storage when compared to storage under ambient conditions. This study clearly demonstrated the importance of integrated agro-technology of combining cultivar, maturity stage and storage environment in shelf life improvement of tomato by reducing the rate of ripening and utilization of sugar, reducing water loss and maintaining marketability.

Effects of maturity stage and storage on cactus berry (Myrtillocactus geometrizans) phenolics, vitamin C, betalains and their antioxidant properties

The CIE-LAB coordinates, total phenols, betalains and vitamin C were determined in berry cactus fruit at different maturity stages, before and after storage. The contribution of those antioxidant compounds to the Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) were assessed as well. The simple phenolics profile was determined by high performance liquid chromatography with diode array detection (HPLC-DAD). After storage, the fruit develops similar colour compared to ripe and overripe fresh fruit. Total phenols and vitamin C were reduced by up to 82.4% and 68.5%, respectively, as fruit matures and after storage. On the contrary, beta-cyanins increase up to 51.8% as fruit matures and after storage. Betalains contribute with 58.4% to TEAC and up to 43.4 to ORAC values. Gallic acid and quercetin were the major simple phenolics present. Due to the contents of antioxidant compounds and the outstanding antioxidant activities, cactus berries could contribute to health.

Chemical and aroma volatile compositions of date palm ( Phoenix dactylifera L.) fruits at three maturation stages

The effect of maturity stage on the physicochemical composition and volatile components of date palm fruits ( Phoenix dactylifera L.) was investigated at three different stages. Total sugars, pH, proteins and ash increased up to the full-ripe stage of all date types. On the contrary, weight, moisture and total lipids decreased across the same period. Pearson’s test established significant differences ( p < 0.05) between the different cultivars at each stage for all the parameters. Furthermore, multivariate tests show that the composition and the variation of the chemical compositions mainly depended on the cultivar kind. Eighty volatile compounds were identified during the maturation stages, 43 of them were newly identified in Tunisian date fruits. The profiles of volatile compounds seem to be similar for Degla and Horra varieties. Results from this work revealed essential information about the richness of littoral cultivars in many nutrients and the possibility of their uses as a functional food ingredient.

Effect of Maturity Stage and Short-Term Storage on the Biological Quality of Sweet Pepper Fruits

Effect of Maturity Stage and Short-Term Storage on the Biological Quality of Sweet Pepper Fruits Sweet pepper plants of Spartacus cultivar were grown in plastic tunnel on rockwool using the fertigation technique. The three year experiment was carried out in 2006-2008. Fruits were harvested every year in three maturity stages: green, turning and red. The contents of ascorbic acid, phenols, soluble sugars, nitrate and ammonium ions, total nitrogen, free amino acids and dry matter were determined in freshly harvested fruits as well as after short-term (two weeks) storage. Red pepper fruits accumulated significantly more ascorbic acid, soluble sugars and phenols in comparison with the green and turning ones. The level of nitrate ions was highest in the green fruits and decreased during their ripening while the ammonium ion concentration increased. The lowest content of amino acids was observed in green fruits. Two week storage at 5-8°C, followed by two days at room temperature caused the reduction of nitrate ions in green and red fruits. Ammonium ion content as well as phenol and soluble sugar level increased in stored fruits, irrespectively of their maturity stage. Ascorbic acid content increased in the stored turning and red pepper fruits as related to its initial concentration. Dry matter content did not change after storage. Biological quality of harvested pepper fruits depended of their maturity stage, however, their response to short-term storage was similar.

Effect of maturity stage on the content of fatty acids and antioxidant activity of ‘Hass’ avocado

Avocado (Persea americana) is an important tropical fruit and a good source of lipophilic phytochemicals such as monounsaturated fatty acids, carotenoids, vitamin E and sterols that have been inversely related to cardiovascular diseases. However, their antioxidant capacities have received far less attention compared with hydrophilic phytochemicals in this fruit. In this context, this study evaluated the effect of the stage of ripeness of ‘Hass’ avocado on the content of lipophilic and hydrophilic phytochemicals and their correlation with the antioxidant capacity. In every ripeness stage the fatty acids, total phenolic and flavonoid content as well as the antioxidant capacity were evaluated. Physiological and physico-chemical analysis were also performed including respiration rate, ethylene production, firmness, color (L*, °Hue, and Chroma), dry matter and oil content. In general, total phenols increased during ripening, while flavonoids slightly decreased. The main fatty acid identified was oleic acid (about 67–70% of total content). In general, a significant increase in monounsaturated and saturated fatty acids was observed during avocado ripening while polyunsaturated fatty acid content decreased (p<0.05). Lipophilic extracts showed higher values of antioxidant capacity than hydrophilic, however, both extracts had similar trends for DPPH, TEAC and ORAC assays. DPPH and TEAC assays had a positive correlation with some unsaturated fatty acids. Avocado at different ripeness stages showed a better antioxidant capacity in the lipophilic fraction, which correlated with the fatty acid content evaluated.

Effects of maturity stage, wilting and acid treatment on crude protein fractions and chemical composition of whole crop pea silages ( Pisum sativum L.)

In order to determine if maturity stage, and wilting or acid treatment, change the crude protein (CP) fraction distribution (determined according to the Cornell Net Carbohydrate and Protein System) of whole crop pea silages, a pea with variegated flowers ( Pisum sativum ssp. arvense L., cv Timo) was compared to a white-flowered, semi-leafless pea ( P. sativum ssp. hortense L, cv Capella). Herbage was harvested at three maturity stages being: pod set, pod swell and full pod, and either acid-treated or wilted. Timo was acid-treated using 4 (acid4), 6 (acid6) or 8 (acid8) L/tonne fresh matter (FM) with a 2:1 mixture of formic and propionic acid, or wilted to a dry matter (DM) content of about 400 g/kg. Capella was treated with acid6 or wilted. Herbage was ensiled for 103 days in 10 kg laboratory silos. Despite differences in wilting conditions, all wilted herbages had similar protein fraction distributions. In the Capella silages the soluble CP content was lower in the later maturity stages, but this was not the case in the Timo silages. The amount of acid added only affected the B1 CP fraction content, which decreased with increasing acid. At pod set and pod swell for Timo, and at pod set for Capella, the direct-harvested herbages were difficult to ensile because of the high buffering capacity and low level of water soluble carbohydrates. Wilting improved ensilability. Acid treatment reduced proteolysis, but crops with DM contents below 150 g/kg must be acid treated with at least 6 L/tonne FM to ensure stable fermentation. Timo silages were more prone to malfermentation, probably caused by lodging, which made Capella the preferred cultivar for producing pea silages harvested at the pod swell stage or later. Proteolysis and the amount of soluble CP in the silage were lower in later maturity stages in the Capella, but not the Timo, cultivar.

Effect of maturity stage on protein fractionation, in vitro protein digestibility and anti-nutrition factors in pineapple (Ananas comosis) fruit grown in Southern Sudan

The investigation shows that albumin, globulin and protein content increases with increase in the days of maturity stage. While glotulin and non-protein nitrogen decreases with increase in the days of maturity stage. The prolamine remains constant during the maturity. An in vitro protein digestibility improves by decreases in tannin and phytic acid with increase in the days of maturity stage because tannin and phytic acid inhibits the activity of the pepsin enzyme. Key words: Maturity, pineapple, digestibility, anti-nutrition.