Yellow Wax Research Articles

Impact of genetic and environmental variation on development of flavonoids and carotenoids in pepper ( Capsicum spp.)

Peppers ( Capsicum spp.) were grown for phytochemical analyses at three different locations including a greenhouse at College Station and field plots at Uvalde and Weslaco, Texas. Cultivar effects were significant at each location for all compounds. The best sources of β-carotene were mature greenhouse-grown fruit of Fidel (23.7 μg/g) and C 127 (22.3 μg/g). Mature greenhouse fruit of Tropic Bell (10.1 μg/g) and PI 357509 (9.2 μg/g) had high lutein, but Uvalde field-grown mature fruit of these lines were low in this compound, (1.4 and 0.5 μg/g, respectively). MJ 201 fruit had the highest zeaxanthin levels (10 μg/g) at both College Station and Uvalde. The best sources of quercetin over all locations were the yellow wax types, Banana Supreme (186 μg/g), PI 357509 (86 μg/g) and Rio Grande Gold (26 μg/g). Fidel (37 μg/g) and Banana Supreme (21.5 μg/g) were the best sources of luteolin. Immature fruit generally contained lower levels of lutein and xeaxanthin than mature, colored fruit. These differences were not always statistically significant. Greenhouse-grown peppers at College Station contained more carotenoids than the field-grown peppers in Uvalde and Weslaco, but there were no significant differences among locations for flavonoid concentrations. Several good candidate parents were identified for the breeding program to develop novel pepper varieties with increased health benefits. Families of these varieties are currently being examined to assess the impact of specific environmental factors and identify genes involved in regulating synthesis of these beneficial phytochemicals.

Identification of RAPD Markers Linked to Five Marker Genes (blu, dgs, y, arg, and a Flat Pod Mutant) in Common Bean

The development of a complete linkage map, including both classical (visible) and molecular markers, is important to understand the genetic relationships among different traits in common bean (Phaseolus vulgaris L.). The objective of this study was to integrate classical marker genes into previously constructed molecular linkage maps in common bean. Bulked segregant analysis was used to identify 10 random amplified polymorphic DNA (RAPD) markers linked to genes for five classical marker traits: dark green savoy leaf (dgs), blue flower (blu), silvery [Latin: argentum] green pod (arg), yellow wax pod (y) and flat pod (a spontaneous mutation from round to flat pod in `Hialeah' snap bean). The genes for dark green savoy leaf (dgs) and blue flower (blu) were located in a previously constructed molecular linkage map. These results indicate that classical marker genes and molecular markers can be integrated to form a more complete and informative genetic linkage map. Most of the RAPD markers were not polymorphic in the two mapping populations used, and molecular markers from those mapping populations were not polymorphic in the F2 populations used to develop the RAPD markers. Alternative genetic hypotheses for the pod shape mutation in `Hialeah' are discussed, and the experimental difficulties of pod shape classification are described.

Allergic contact dermatitis from prime yellow carnauba wax and coathylene in mascara

Contact DermatitisVolume 46, Issue 4 p. 244-244 Allergic contact dermatitis from prime yellow carnauba wax and coathylene in mascara M. M. U. Chowdhury, M. M. U. Chowdhury Contact Dermatitis Clinic, Department of Dermatology, University Hospital of Wales, Cardiff CF14 4XW, UKSearch for more papers by this author M. M. U. Chowdhury, M. M. U. Chowdhury Contact Dermatitis Clinic, Department of Dermatology, University Hospital of Wales, Cardiff CF14 4XW, UKSearch for more papers by this author First published: 24 June 2002 https://doi.org/10.1034/j.1600-0536.2002.460414.xCitations: 17 Address: M. M. U. ChowdhuryContact Dermatitis ClinicDepartment of DermatologyUniversity Hospital of WalesCardiff CF14 4XWUK Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume46, Issue4April 2002Pages 244-244 RelatedInformation

Synthesis and Characterization of Canola-Based Cholesteryl Ester and Nematic E7 Mixture

The fatty acid of Canola Oil, 61% of which is Oleic acid, was extracted. Fourier Transform Infrared Spectrophotometry (FTIR) confirmed the fatty acid extraction. Canola-based Cholesteryl Ester (CANCE) was obtained through esterification. FTIR scans of the CANCE and the fatty acid were compared to verify the complete esterification. The resulting crude product is a yellow wax with some crystals embedded on it. Thin layer chromatography was then performed to determine the appropriate solvent for the column chromatography to purify the crude sample. The purified product was characterized using Optical Polarizing Microscopy and Differential Scanning Calorimetry. Mixtures of the Nematic E7 and CANCE in different ratios were prepared. Transition temperatures of each mixture were determined using differential scanning calorimetry and verified using optical polarizing microscopy.

1,2-Dihydro[1,3,2]diazaborolo[1,5-a]pyridines: a novel class of heterocycles

Reaction of a pyridine carbaldimine 2-tBuNCHC5H4N 1a with a molar equivalent of boron tribromide afforded a bicyclic 1,3,2-diazaborolium bromide 2a as an orange solid, whereas 1a and the corresponding 2-(2,6-Me2C6H3)N CHC5H4N 1b with two equivalents of boron trifluoride gave non-ionic yellow adducts 3a and 3b. The reduction of compounds 2a, 3a and 3b with an excess of sodium amalgam in a hexane slurry led to the formation of 1-X-2-R-1,2-dihydro[1,3,2]diazaborolo[1,5-a]pyridines 4 (X = Br; R = tBu), 5a (F; tBu) and 5b (F; 2,6-Me2C6H3) as yellow oils (4a, 5a) or a yellow wax (5b), respectively. Treatment of 4 with an excess of chlorotrimethylsilane caused a Br/Cl exchange to afford chloro derivative 6. The addition of a methyl group to the boron atom was effected by reaction of heterocycle 4 with methyllithium. The BCN derivative 8 resulted from treatment of 4 with silver cyanide. Reduction of 4 with lithium aluminium hydride gave the 1-hydro-derivative 9, whereas the BStBu compound was obtained from the reaction of 4 with KStBu. Compound 8 was subjected to an X-ray diffraction analysis.

Co-Association of CytochromefCatabolites and Plastid-Lipid-Associated Protein with Chloroplast Lipid Particles

Distinguishable populations of lipid particles isolated from chloroplasts of yellow wax bean (Phaseolus vulgaris L. cv Kinghorn Wax) leaves have been found to contain plastid-lipid-associated protein (J. Pozueta-Romero, F. Rafia, G. Houlné, C. Cheniclet, J.P. Carde, M.-L. Schantz, R. Schantz [1997] Plant Physiol 115: 1185-1194). One population is comprised of plastoglobuli obtained from sonicated chloroplasts by flotation centrifugation. Higher density lipid-protein particles isolated from chloroplast stroma by ultrafiltration constitute a second population. Inasmuch as the stromal lipid-protein particles contain plastid-lipid-associated protein, but are distinguishable from plastoglobuli in terms of their lipid and protein composition, they appear to be plastoglobuli-like particles. Of particular interest is the finding that plastoglobuli and the higher density lipid-protein particles both contain catabolites of the thylakoid protein, cytochrome f. These observations support the view that there are distinguishable populations of plastoglobuli-like particles in chloroplasts. They further suggest that the formation of these particles may allow removal of protein catabolites from the thylakoid membrane that are destined for degradation as part of normal thylakoid turnover.

Advances in the analysis of natural waxes provided by thermally assisted hydrolysis and methylation (THM) in combination with GC/MS

THM–GC/MS was applied to the analysis of natural waxes (bleached beeswax, lanolin, yellow carnauba wax). By means of flash heating the wax samples in the presence of tetramethylammonium hydroxide (TMAH) as an alkaline derivatization reagent, the wax constituents, mainly high molecular weight esters, were hydrolyzed and converted into their methyl derivatives. Subsequent GC analysis of the methylation products resulted in chromatograms showing very specific signal patterns for each of the materials investigated. Mass spectrometric detection of the yielded methyl derivatives enabled the identification of more than ninety compounds present in the wax samples, i.e. fatty acids, hydroxy fatty acids, fatty alcohols, diols and sterols, respectively. Additionally to the analysis of real wax samples, several wax-relevant compounds (waxy esters, fatty acids, fatty alcohols) were studied with regard to their methylation behaviour. The investigations show that THM–GC/MS is able to overcome problems that arise from conventional Py–GC analysis of waxes, where thermal fragmentation can lead to rather non-specific pyrolysis products. Therefore, THM–GC/MS is an advantageous technique for the comprehensive analysis of natural waxes.

Analytical characterization of natural waxes employing pyrolysis–gas chromatography–mass spectrometry

Three natural waxes (bleached beeswax, lanolin, yellow carnauba wax) were investigated by means of pyrolysis–gas chromatography–mass spectrometry (Py–GC–MS). Pyrograms were obtained showing very characteristic signal patterns. Mass spectrometric detection enabled the structural identification of the pyrolytically formed fragments. For a more detailed investigation of the thermal degradation behaviour of waxy materials, relevant model compounds were selected. Hexadecylpalmitate, cholesterylstearate, heptadecanoic acid and 1-hexacosanol were examined under identical Py–GC–MS conditions. From the resulting product distribution general statements were able to be derived according to the thermal degradation pathways of typical wax constituents. The findings obtained from the model compounds were then applied to the interpretation of the real wax pyrograms. As a result, conclusions according to their origin from corresponding wax constituents were drawn for the majority of pyrolysis products. Thus, the extended potential of the method for the compositional analysis of natural waxes is demonstrated.

First Report of Powdery Mildew of Pepper in North-Central Mexico.

Pepper plants showing general yellowing and white spots on the lower surface as well as brown spots on the upper surface of the lowest leaves were observed during the 1998 crop season in the states of Chihuahua, Zacatecas, and Aguascalientes (north central area of México). Light defoliation was observed. Samples were collected in Chihuahua and Zacatecas to identify the pathogen, which showed navicular conidia. A conidial suspension was sprayed on pepper varieties, but only Hungarian Yellow Wax showed powdery mildew lesions. The average size of the conidia from Zacatecas was 61.2 × 18.2 μm while those from Chihuahua measured 58.2 × 17.6 μm, which is coincident with the description given for an Oidiopsis sp. The perfect stage is Leveillula taurica (1). Cleistothecia were not observed. In Zacatecas the disease was not detected in tomato fields or in sowthistle (Sonchus oleraceae) plants contiguous to, or within, infected pepper fields. Powdery mildew incidence ranged from 35 to 80% in Ancho type and from 0 to 55% in Mirasol type pepper fields in Zacatecas. The number of powdery mildew lesions per leaf in most cases varied from 1 to 3. Incidence was higher in fields where the canopy was closed and warmer and wetter conditions may have allowed the disease to progress. Reference: (1) J. B. Jones et al. 1991. Compendium of Tomato Diseases. American Phytopathological Society, St. Paul, MN.

Location of Four Morphological Markers (dgs, blu, arg, and y) in a Molecular Linkage Map of Common Bean

The development of a complete linkage map including both morphological and molecular markers is important to understand the genetic relationships among quantitatively and qualitatively inherited traits in common bean. The objective of this study was to identify RAPD markers linked to genes for four morphological traits using bulked segregant analysis and to map the markers to a molecular linkage map previously constructed in common bean. Three segregating populations were evaluated. Two BC2F2 populations with dgs (dark green savoy leaf) and blu (blue flower) induced mutant was developed with a Florida breeding line 7-1404 and 5-593 as the recurrent parent. In addition, a BC3F2 population with the y (yellow wax pod) and the arg (silvery green pod) mutants was developed from the Lamprecht line PI 527858 and 5-593 as the recurrent parent. RAPD markers linked in coupling to the morphological traits were detected to be 4.1 cM, 4.3 cM, 7.3 cM, and 12.3 cM distant from the dgs, blu, y, and arg genes, respectively. The linked RAPD markers were mapped in the molecular linkage map previously constructed using recombinant inbred population of the cross PC-50 × XAN-159. In this linkage map, we observed a linkage between the C locus and blu gene whose location was not previously known. In addition, a linkage between an abaxial leaf pubescent gene and dgs gene was observed. These results indicate that integrating morphological markers and molecular markers can result in a more complete genetic linkage map in common bean.

Planting Date, Fertilizer Rate, and Harvest Timing Affect Yield of Jalapeño and Banana Peppers

Planting date, fertilizer rate, and timing of harvest can affect yield of Jalapeño and banana peppers (Capsicum annuum L.). Seedlings of the Jalapeño `Mitla' and Long yellow wax `Sweet Banana #504' were transplanted in Apr. and July 1995 into beds fertilized with either a recommended or a higher rate. Fruit were harvested either three times or once, the latter corresponding to the last of several harvests. Significantly higher yields were produced from the July planting of both cultivars and with once-over harvesting. The recommended rate of fertilizer increased yield of `Sweet Banana #504' and decreased that of `Mitla' compared to the higher rate.

Flavonoids and Antioxidant Activity of Fresh Pepper (Capsicum annuum) Cultivars

ABSTRACTFlavonoid, ascorbic acid and total phenolic content and antioxidant activity of “jalapeño” (Veracruz, Mitla, Tam Mild, Jaloro, Sweet Jalapeño), “yellow wax” [(Hungarian Yellow, Long Hot Yellow, Gold Spike (hybrid)], “Chile” (New Mexico‐6, Green Chile), “ancho” (San Luis Ancho), and “serrano” (Hidalgo) peppers were investigated at green or yellow stages of maturity. Major pepper flavonoids were quercetin and luteolin which were present in conjugate forms. Total flavonoid content varied from none detectable to 800 mg/kg after hydrolysis. “Chile”, “yellow wax” and “ancho” peppers had greater flavonoid and ascorbic acid contents and antioxidant activities than “jalapeño” peppers. Sep‐Pak C18(tm) bound phenolic compounds, including flavonoids, correlated well with antioxidant activity (r2=0.86). Luteolin had highest antioxidant activity followed by capsaicin and quercetin on equimolar basis.

Provitamin A and Ascorbic Acid Content of Fresh Pepper Cultivars (Capsicum annuum) and Processed Jalapeños

ABSTRACTAlpha and beta carotene, provitamin A activity, dehydroascorbic acid, L‐ascorbic acid and total ascorbic acid content of “jalapeño,”“bell,” long green/red “chile,”“serrano” and “yellow wax” peppers (Cupsicum annuum L.) at green and red stages of maturity were determined by HPLC. Effects of thermal processing on vitamin A and C retention in “jalapeno” peppers was also determined. Provitamin A activity ranged from 27.3 to 501.9 Retinol Equivalents (RE/100g). Ascorbic acid concentration ranged from 76.1 to 243.1 (mg/100g). Provitamin A activity and ascorbic acid content increased with maturity in all cultivars. Thermal processing of “jalapeño” cultivars resulted in a 25% decrease of total provitamin A activity and a 75% decrease in total ascrobic acid.

`JALORO' - A NEW MULTIPLE VIRUS-RESISTANT HOT YELLOW JALAPEÑO PEPPER

JALORO is a multiple virus resistant (MVR) open pollinated pepper cultivar developed by Texas Agricultural Experiment Station at Weslaco. This pungent, cylindrical (fruit with blunt end) yellow jalapeño cultivar possesses high levels of resistance to several isolates of Texas tobacco etch virus, potato virus Y, pepper mottle virus, tobacco ringspot virus, cucumber mosaic virus and tobacco mosaic virus. The genotype combines desirable characteristics of commercial hot yellow wax `Caloro'(TMR), the jalapeño genome from `Jalapeño-L' and Jalapeño 1158, and MVR genes from AC2207 (hot serrano) and PI 264280. `Jaloro' has the ability to set fruit at temperatures above 35C. It has a concentrated flower setting habit, sets fruits earlier and matures more uniformly than `Caloro'. The singlestem plant will support a heavy set of large thick yellow jalapeño fruit which can be mechanically harvested. It is suited for fresh market in salads or as a processed product, pickled whole, sliced as `nacho' rings or diced in picante sauces.

`NuMex Sunrise', `NuMex Sunset', and `NuMex Eclipse' Ornamental Chile Peppers

Fig. 1. Mature fruits of ‘NuMex Eclipse’, ‘NuMex Sunrise’, ‘NuMex Sunset’, and ‘NuMex R Naky’. The New Mexico Agricultural Experiment Station announces the release of ‘NuMex Sunrise’, ‘NuMex Sunset’, and ‘NuMex Eclipse’, New Mexican-type ornamental chile peppers (Capsicum annuum L.). They are unique in providing alternative mature fruit color in chile peppers. Mature fruits of ‘NuMex Sunrise’, ‘NuMex Sunset’, and ‘NuMex Eclipse’ are yellow, orange, and brown, respectively. The main use for these cultivars will be as ornamental chile peppers. New Mexicans have traditionally harvested and strung mature red chile peppers into colorful strings or ristras. The ristra is hung near the entrance of the house as a symbol of hospitality. Only pepper types that dehydrate sufficiently to eliminate rotting can be used to make ristras (Sais, 1984). Consequently, pepper types like yellow wax, jalapeno, or bell are not suitable for ristras, because they rot before they dry. Decorations, such as wreaths, made with chile peppers that can be dehydrated are popular in the southwestern United States, and are an important tourist product. Ornamental peppers have become increasingly important as an alternative crop for small farmers. ‘NuMex Sunrise’, ‘NuMex Sunset’, and ‘NuMex Eclipse’ were developed upon request of the New Mexico chile pepper producers.

A one-visit obturator technique for infants with cleft palate

3. A single sheet of yellow beeswax (Byte Ryte yellow bite wax, Mizzy, Inc, Clifton Forge, VA) is placed in hot water, 120”F, to soften. It is then moulded into a soft, round mass approximately the size of the roof of the child’s mouth (Fig 1). The wax is placed into warm water again to temper it to a workable consistency before putting it into the mouth. The index and middle fingers of one hand are used to carry the wax into the mouth. Slight pressure is applied to seat the wax into the defect and to register an impression of the palatal defect and soft peripheral tissues. The other hand is used to manipulate the cheek to mold the peripheral borders. The impression is removed and chilled in cold water (Fig 2). The impression is poured in model stone, and the cast is trimmed. This cast is used to fabricate the obturator (Fig 3).

‘Rio Grande Gold’ Yellow Wax Sweet Pepper

Abstract A complex of viral pathogens are responsible for the decline of profitable pepper (Capsicum annuum L.) production in Texas and other areas throughout the United States and the world (1). ‘Rio Grande Gold’ (RGG) is the first nonpungent (sweet), small yellow wax pepper with multiple virus resistance (MVR) to tobacco etch virus (TEV), potato virus Y (PVY), pepper mottle virus (PeMV), and tobacco mosaic virus (TMV) developed by the Texas Agricultural Experiment Station (TAES). The distinguishable yellow pepper flavor and the absence of capsaicin make this sweet wax-type pepper a potentially popular ingredient for salads and pickled products.

Effect of Ethylene Source on Abscission of Pepper Plant Organs

Abstract Ethylene-induced abscission of pepper (Capsicum frutescens L. cv. Hungarian Hot Yellow Wax) flower buds, leaves, and fruit depended on ethylene source (i.e. ethylene gas from a compressed gas source vs. ethylene released from Silaid) and concentration. In response to ethylene from either source, flower buds and small fruit (< 10 mm long) abscised most readily and fully expanded leaves least readily. Concentrations of Silaid that induced fruit abscission comparable to a given concentration of ethylene gas induced significantly greater leaf abscission than ethylene gas. Application of Silaid at dusk resulted in a small, but significant, increase in abscission relative to early morning application. Progressive increases in temperature between 18° and 32°C enhanced fruit and leaf abscission in response to ethylene gas. Abscission mediated by ethylene gas was not affected by light intensities between 120 and 300 µmol·m–2·s–1 PAR. Chemical name used: (2-chloroethyl)methylbis(phenyImethoxy)silane (Silaid, CGA-15281).

Oviposition of the Papaya Fruit Fly Toxotrypana curvicauda Gerstaecker as Affected by Fruit Maturity

A scale for assessing damage to papaya fruit by the papaya fruit fly Toxotrypana curvicauda Gerstaecker was used in the field to help detect egg and larval infestation. There were more eggs in green fruits than in ripe fruit, whereas more larvae were found in ripe fruit than in green fruit. Under laboratory conditions, papaya fruit fly preferred to oviposit in green papayas than in ripe fruit. In an experiment of the choice type, papaya fruit flies showed strong preference for oviposition in green wax domes than in yellow wax domes. The color preference of papaya fruit fly females was confirmed.

Oxidative stability of jojoba wax

AbstractThe rates of autoxidation of crude, bleached and stripped jojoba wax were determined under conditions of accelerated oxidation (98 C). Oxidation of the raw yellow wax had a long induction period (50 hr) compared with the bleached wax (10–12 hr) or stripped wax (2 hr). These differences indicate the presence of a natural antioxidant in the crude wax. Addition of 0.02% butylated hydroxytoluene or butylated hydroxyanisole to the bleached wax restored and even improved its stability. Autoxidation of jojoba wax was also studied at room temperature. In the presence of light and air, the activity of the natural inhibitor was rapidly lost.