Finger Drop Research Articles

Wrist and Finger Drop in Myasthenia Gravis

AbstrctSeveral years after the diagnosis of myasthenia gravis, a 40-year-old man developed weakness of the right hand grip and as a result lost his job. After obtaining a second job, he developed weakness of his left hand, losing this job as well. He consulted a series of physicians, including neuro

Physiological and biochemical changes during banana ripening and finger drop

Fruit drop of banana is due to breaking at the junction of the pedicel and pulp, and we found no true abscission zone. The breakage seems therefore due to weakening of the peel. We investigated pectin hydrolysis and some properties at the rupture zone, using ‘Hom Thong’ ( Musa acuminata, AAA Group) and ‘Namwa’ ( Musa x paradisiaca, ABB Group) fruit, which show massive drop and no drop, respectively. During the period of finger drop, the water content of the peel in ‘Namwa’ was similar to that of ‘Hom Thong’ and thus water content does not account for the high breakage in ‘Hom Thong’. The peel thickness at the rupture area in the two cultivars was not significantly different. During the period of finger drop, the level of water-soluble pectin in the peel at the rupture area of ‘Hom Thong’ was higher than that of ‘Namwa’, indicating pectin degradation. CDTA soluble pectin and insoluble pectin was lower in ‘Hom Thong’, also indicating more pectin breakdown in this cultivar. Polygalacturonase activity in the peel at the rupture area of ‘Hom Thong’ bananas rapidly increased, but not clearly more than in ‘Namwa’ bananas. Pectinesterase activity in the peel at the rupture area of ‘Hom Thong’ was much lower than that of ‘Namwa’ bananas, and thus does not account for the breakage. Pectate lyase in the peel of ‘Hom Thong’ was considerably higher than in that of ‘Namwa’. The present data indicate that the much higher pectate lyase activity in ‘Hom Thong’ might be responsible, at least partially, for the finger drop.

Suscetibilidade à queda natural e caracterização dos frutos de diversos genótipos de bananeiras

A queda natural de frutos maduros da bananeira, resultado da separação individual de frutos da coroa da penca, também chamada despencamento, é uma característica indesejável, que pode limitar o lançamento de uma nova cultivar. O fruto destacado da penca tem vida de prateleira reduzida, além de não demonstrar boa aparência aos olhos do consumidor. Os objetivos do presente trabalho foram quantificar a suscetibilidade à queda natural dos frutos de bananeiras de grupos genômicos e ploidias diferentes, e identificar correlações entre a queda natural e diversas características físicas dos frutos. Foram utilizados 37 genótipos de bananeiras. De acordo com análise de variância e teste de Scott-Knott, os resultados evidenciaram a alta resistência ao despencamento dos genótipos pertencentes ao grupo genômico BB (Butuhan, Piraí e BB França), Terra (AAB), Poteau Nain (tipo figo) (ABB) e Thap Maeo (AAB), enquanto Prata-Anã (AAB), Grande Naine (AAA), Ambrósia (AAAA), Ouro (AA) e FHIA 18 (AAAB) obtiveram valores intermediários de resistência ao despencamento. Com relação às bananeiras suscetíveis, destacam-se os híbridos melhorados Pioneira (AAAB), YB42-21 (AAAB), Buccaneer (AAAA) e Calypso (AAAA) e a cultivar Ouro da Mata (AAAB). Verificou-se associação de 74% entre a firmeza do fruto e a resistência ao despencamento. Os estudos de grupos genômicos e ploidias indicaram maior resistência ao despencamento das bananeiras pertencentes ao grupo BB e dos genótipos triplóides ABB e AAB.

Efeitos das condições de amadurecimento sobre a suscetibilidade de bananas 'SH 3640' ao despencamento natural

Com o objetivo de verificar os efeitos das condições de amadurecimento sobre o despencamento natural de bananas 'SH 3640', foi instalado um experimento segundo delineamento inteiramente casualizado, com quatro tratamentos: T1 - amadurecimento em temperatura ambiente (24,6 ± 1,7ºC); T2 - pré-condicionamento dos frutos a 5ºC por 6 horas, seguido de amadurecimento em temperatura ambiente; T3 - pré-condicionamento dos frutos a 5ºC por 12 horas, seguido de amadurecimento em temperatura ambiente; T4 - amadurecimento dos frutos em sacos de polietileno de baixa densidade a 18ºC. Foram utilizadas 6 repetições para as observações anatômicas e 4 repetições para as avaliações de resistência ao despencamento, consistência da polpa do fruto maduro e do tempo entre a colheita e o amadurecimento, sendo cada repetição constituída de um fruto. Os frutos dos tratamentos T2 e T4 apresentaram maior resistência ao despencamento natural, o que é justificado pelo aumento da espessura e pela maior deposição de lignina nas paredes celulares. Os frutos do tratamento T4 tiveram o amadurecimento retardado em relação aos demais. Os frutos dos diversos tratamentos não diferiram quanto à consistência da polpa.

Bilateral transient radial nerve palsies in an infant after cardiac surgery

To describe the case of an infant who suffered bilateral transient radial nerve palsies after cardiac surgery. A one-month-old baby was found to have bilateral wrist and finger drop after the removal of splints that has been applied to the right hand for 14 days and to the right hand for six days during perioperative management of Blalock-Taussig shunt surgery. The hand splints had been applied to the forearms with adhesive silky tape to keep peripheral vascular lines in place. The patient also suffered from several episodes of cardiogenic shock, hypoxemia and generalized edema relating to cardiac dysfunction during this fine period. Given the findings of no impairment of median or ulnar nerves and brachioradial muscle, it was suspected that bandaging with adhesive tapes caused peripheral radial nerve damage at the level of posterior interosseus nerve on forearm. Diminished oxygen delivery and edema may additionally have contributed to peripheral nerve ischemia. The aforementioned neurologic symptoms resolved spontaneously after several days. Prolonged compression by bandaging of splints on forearm may have resulted in ischemic damage to the posterior interosseus nerve branch combined with extensor carpi radialis longus nerve branch of the radial nerve. We should attempt to reduce the frequency and duration of splinting of the extremities, especially in sedated, paralyzed babies, given the potential risk of compression neuropathy.

An uncommon cause of finger drop in a patient with rheumatoid arthritis.

An uncommon cause of finger drop in a patient with rheumatoid arthritis.

Ethylene, storage and ripening temperatures affect Dwarf Brazilian banana finger drop

The Dwarf Brazilian banana ( Musa sp. cv. Santa Catarina Prata) frequently suffers severe finger drop from the hand during postharvest ripening. Finger drop occurred after the climacteric ethylene peak and was associated with a second ethylene production peak. Holding fruit at 15 °C for up to two weeks reduced finger drop of fruit ripened at 25 °C. Ripening fruit at 17.5 °C, or one day at 25 °C then at 17.5 °C reduced finger drop from up to 100% to less than 10%. Ethylene treatment for one day at 25 °C resulted in less finger drop than fruit that did not receive ethylene. More mature hands were more prone to finger drop than less mature hands. Temperature management during ripening and ethylene treatment of mature hands reduced the susceptibility to finger drop.

Influence of the ripening environment on the development of finger drop in bananas

Abstract‘Finger drop’, which is the dislodgement of individual banana ‘fingers’ from the bunch during ripening and marketing, was shown to be related to the conditions during fruit ripening. At high ripening temperatures fruit are generally softer than those ripened at temperatures of 20°C or lower when they reach eating ripeness. This is reflected in the strength of the fruit pedicel and can result in their having a strength sufficiently low that the fruit can easily be dislodged in handling and transport during marketing. However, ripening at very high temperatures (40°C) did not result in development of finger drop, but fruit ripened at this temperature were unmarketable. No consistent effects of ripening humidity were shown on the development of finger drop. Prolonged exposure of fruit to ethylene gas during ripening could increase finger drop in certain circumstances. Possible reasons as to how finger drop might be related to the ripening physiology of the fruit are discussed, and recommendations are made for further studies.

神経の捻れを呈したとう骨神経深枝麻ひの１例

A case of posterior interosseous nerve paralysis resulting from a constricting band is repored. A 35-year-old man complained of weakness in his left hand. Extension of the thumb and fingers was weak, and a so-called finger drop deformity was present. A constriction of the posterior interosseous nerve was found proximal to the supinator muscle. No other compressive force was noted along the course of the nerve. The constriction seemed to be caused by local torsioning of the nerve itself. When the forearm was pronated, the torsion became severe. The torsion point was released by gentle neurolysis around the constricting site. Four months later, full function returned to the left hand.

Factors affecting the development of ‘finger drop’ in bananas after ripening

SummaryA simple mechanical method has been developed to measure the force required to break banana fruit peel in the region of the pedicel. Values obtained for peel breaking force correlate well with measured differences in susceptibility to ‘finger drop’.Longer periods for fruit ripening, obtained by a reduction of the conventional ripening temperature, favour maintenance of a high peel breaking force and extend the shelf life of ripe fruit but reduce the degree of coloration. Finger drop in bananas of tetraploid clones, which are highly susceptible to its development, could be minimized by ripening at temperatures about 2°C lower than those optimal for ‘Valery’, a major commercial triploid cultivar.The peel breaking forces of different tetraploid clones were compared under controlled ripening and shelf life conditions and several clones with significantly reduced susceptibilities to finger drop were identified. Clones with a low susceptibility to finger drop were generally also characterized by a long pre‐climacteric period.

Post‐harvest physiology of tetraploid banana fruit: response to storage and ripening

SUMMARYAspects of the post‐harvest physiology relating to storage and ripening of the fruit of tetraploid banana clones resistant to Sigatoka disease, have been compared with fruit of Valery, an important commercial triploid cultivar. Significant differences in susceptibility to low temperature injury, duration of the preclimacteric period, the texture of pulp and peel and ethylene evolution have been found between tetraploid and Valery fruit and also between tetraploid fruit of different clones.Fruit of Valery and one tetraploid clone developed serious chilling injury during storage at 12 °C whereas that of five other tetraploid clones showed only slight damage. The preclimacteric period for fruit of two tetraploid clones was 30–45% less than for Valery fruit at an equivalent stage of physical development. Pulp firmness of preclimacteric tetraploid fruit was 20–30% less than that of Valery fruit and the differences persisted through ripening. The softening response to applied ethylene was up to 15 h earlier in fruit of tetraploid clones than of Valery but respiratory patterns, colour development and starch‐to‐sugar conversion were similar. Unlike Valery fruit, ripe tetraploid fruit did not develop senescent spotting, and shelf life was terminated by rapid deterioration of peel strength to a state of severe finger drop. Temporal and quantitative differences occurred between fruit of tetraploid clones and Valery in production of ethylene and these may relate to the observed differences in control of softening in both pulp and peel.

Ripening of Montecristo Bananas

Studies were conducted to determine the optimum conditions under which to ripen the Montecristo bananas grown in Puerto Rico to obtain fruit of high quality for the fresh market and for processing. When harvested at a thin grade like "three-quarters" the fruit generally ripens unevenly or may not ripen at all. The fruit must be harvested at a more developed stage like "light three-quarters" or "full three-quarters". The following ripening treatment gave the best results: The fruit is placed in the ripening room as soon after harvest as possible. The room controls are set to 68° F. and 95 percent relative humidity, and the fruit cooled to a pulp temperature of 68° F., which, in a room with adequate refrigeration capacity, takes about 12 to 24 hours. Two dosages of ethylene at the rate of 1 cubic foot per 1,000 cubic feet of room volume are applied within a period of 2 hours keeping the room tightly closed. The next day after the ethylene application, the room is ventilated for about 15 minutes, after turning, the temperature is lowered to 66° F. and 85 percent relative humidity, ventilating every day as previously indicated until cutting color is reached. The fruit ripens to color 4 in about 6 days. Higher ripening temperatures resulted in excessive finger drop after the fruit was removed from the ripening rooms. The ripening behavior of the bananas was found to vary with the time of the year when harvested and with the geographical zone in which they were produced. Fruit produced on the Southern Coast of Puerto Rico ripened uniformly the year around, while fruit produced in the Mountainous Area was more difficult to ripen, particularly during the winter months. Data are given on the changes in carbohydrates, moisture, acidity, and pH, which take place during ripening of the Montecristo bananas.

The Ripening Response of Bananas to Some Growth-Regulator Treatments

1. The first experiment demonstrated that growth-regulator treatment, particularly 2,4-D, can materially accelerate the general rate of ripening of dwarf Cavendish bananas, when color is used as the sole criterion. 2. The second experiment showed that both 2,4-D and NAA were efficient in promoting ripening and that the general promotion measured in the first experiment was primarily the result of accelerated ripening of the more apical hands. These treatments resulted in a more uniform ripening both within the stem and within the hand. Finger drop is probably related to hand position and ripeness and may be reduced by treatment with 2,4-D and NAA.

RUPTURE OF EXTENSOR TENDONS BY ATTRITION AT THE INFERIOR RADIO-ULNAR JOINT

RUPTURE OF EXTENSOR TENDONS BY ATTRITION AT THE INFERIOR RADIO-ULNAR JOINT