Berry color

The precooling treatment did not show any enhancer affect in the quality indices of frozen berries. Compared to the other treatments, the use of 0.4% citric acid – 1% Ca lactate combination dip achieved better quality attributes, including reduction in drip loss and enhancement of firmness, retention of ascorbic acid and anthocyanin content in addition to improving in color attributes.

7p schindler 30-12-2021 8 0   Download

Vaccinium uliginosum (Ericaceae) is an important wild berry having high economic value. The whitefruited V. uliginosum variety found in the wild lacks anthocyanin and bears silvery white fruits. Hence, it is a good resource for investigating the mechanism of fruit color development.

11p viseulgi2711 31-08-2021 51 1   Download

Somatic mutations occurring within meristems of vegetative propagation material have had a major role in increasing the genetic diversity of the domesticated grapevine (Vitis vinifera subsp. vinifera). The most well studied somatic variation in this species is the one affecting fruit pigmentation, leading to a plethora of different berry skin colors. Color depletion and reversion are often observed in the field.

17p viansan2711 30-07-2021 7 1   Download

Berry color is an important trait in grapes and is mainly determined by the anthocyanin content and composition. To further explore the coloring mechanism of grape berries, the F1 population of Vitis vinifera ‘Red Globe’ × ‘Muscat Hamburg’ was used to map the color locus, and transcriptome analysis was performed to assist in screening candidate genes.

13p vijichea2711 28-05-2021 5 1   Download

Grapevine berry, a nonclimacteric fruit, has three developmental stages; the last one is when berry color and sugar increase. Flavors derived from terpenoid and fatty acid metabolism develop at the very end of this ripening stage.

21p viminato2711 22-05-2020 14 2   Download

The ripening of fleshy fruits is a complex developmental program characterized by extensive transcriptomic and metabolic remodeling in the pericarp tissues (pulp and skin) making unripe green fruits soft, tasteful and colored.

15p viminato2711 22-05-2020 13 1   Download

Grapes are good source of dietary sugars, organic acids and provide good amount of minerals like iron and phosphorus and some vitamins. Among the grape processed products raisins are one of the most important processed products obtained from grapes. The mature, clean and uniform size green grape berries (Thompson seedless) were taken. The berries were treated by using different methods viz. Preyal dip, Australian dip and soda dip. Drying was done at 50 and 60oC to study the effect of drying temperature on quality of raisin. The grape berries were dried from 78 per cent (345.54 per cent, d.

13p quenchua2 18-12-2019 28 0   Download

Anthocyanins are natural pigments widely distributed in nature. Anthocyanin pigment molecules are a subclass of flavonoids. They are responsible for the red, purple, and blue colors observed in many flowers, fruits, and vegetables. Fruits and berries are the main sources of anthocyanins in nature.

7p vivant2711 15-02-2019 23 2   Download

The science of computing has come a long way since the late 1930s, when John Vincent Atanasoff and Clifford Berry began work on the first electronic digital computer. One marvels to see how the science has advanced from the days of Charles Babbage, who developed the Difference Engine in the 1820s, and, later proposed the Analytical Engine. Computer science was and continues to be an intriguing field filled with interesting stories, colorful personalities, and incredible innovations

321p hotmoingay 03-01-2013 53 7   Download

Flavonoids Flavonoids constitute a large family of polyphenols that contribute to the aroma, taste, and color of fruits and vegetables. Major groups of dietary flavonoids include anthocyanidins in berries; catechins in green tea and chocolate; flavonols (e.g., quercitin) in broccoli, kale, leeks, onion, and the skins of grapes and apples; and isoflavones (e.g., genistein) in legumes. Isoflavones have a low bioavailability and are partially metabolized by the intestinal flora.

5p konheokonmummim 03-12-2010 79 5   Download