Yield differences between Sultana clones related to virus status and genetic factors

Differences in yield between Sultana clones were found to be partly transmissible by grafting and partly not. The most important graft transmissible factor was leafroll, mild symptoms being associat.ed with yield reduction in 3 out of 6 seasons with a mean overall of 14 %, and severe symptoms in all 6 seasons with a mean of 35 %. The lower yields were related to fewer bunches per vine and in some seasons for severe leafroll with fewer berries per bunch. Shoot growth was delayed in spring with severe leafroll and less total annual growth was produced. There was a smaller reduction in total annual growth with mild leafrqll. Severe leafroll did not alter the colour of the fruit, either fresh, or dried with or without dipping. Sugar concentration was only slightly reduced when either mild or severe leafroll was present. Fanleaf virus in addition to severe leafroll was associated with a further reduction in yield and growth in some seasons.Yield differences not transmissible by grafting ranged up to about 50 %. The lowest yielding source vine which did not transmit reduced yield by grafting also showed puckered leaf and more oblate berry characters which were not transmitted by grafting. This was the only source vine showing any obvious morphological differences.Ertragsdifferenzen zwischen Sultana-Klonen in Beziehung zum Grad der Viruserkrankung und zu genetischen Faktoren Ertragsdifferenzen zwischen Sultana-Klonen konnten teilweise durch Pfropfung übertragen werden, teilweise nicht. Der wichtigste pfropfübertragbare Faktor war die Rollkrankheit. Beim Vorliegen leichter Krankheitssymptome war der Traubenertrag in 3 von 6 Jahren um durchschnittlich 14 % verringert; bei stark rollkranken Reben war in allen 6 Jahren ein mittlerer Ertragsrückgang von 35 % zu verzeichnen. Die niedrigeren Erträge waren durch weniger Trauben je Rebe, in einigen Jahren bei starker Erkrankung auch durch weniger Beeren je Traube bedingt. Das Triebwachstum war bei schwerer Rollkrankheit im Frühjahr verzögert, und es wurde weniger Holz erzeugt; bei leichter Erkrankung war die Holzproduktion weniger rückläufig. Starke Erkrankung veränderte die Beerenfärbung nicht, weder bei frischen noch bei getauchten oder nichtgetauchten getrockneten Beeren. Die Zuckerkonzentration war sowohl bei milder wie bei starker Rollkrankheit nur geringfügig vermindert. Schwere Rollkrankheit mit zusätzlichem Fanleafvirus war in einigen Jahren mit einer weiteren Verringerung von Traubenertrag und Holzproduktion verbunden.Die durch Pfropfung nicht übertragbaren Ertragsunterschiede erreichten annähernd 50 %. Die am schwächsten tragende Ausgangsrebe dieser Kategorie zeigte runzliges Laub und stärker abgeplattete Beeren; diese Merkmale waren nicht pfropfübertragbar. Nur diese eine Ausgangsrebe wies überhaupt deutliche morphologische Abweichungen auf

2,3,8-trisubstituted quinolines with antimalarial activity

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCombination therapy drugs are considered a fundamental way to control malaria as it mimimizes the risk of emergence of resistance to the individual partner drugs. Consequently, this type of therapy constitutes a driving force for the discovery of new drug901212151231FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQSEM INFORMAÇÃOSEM INFORMAÇÃOWe especially thank Prof. Marcos Eberlin (Thomsom Laboratory) for HRMS analyses. We are grateful to Sergio Wittlin, Sibylle Sax and the Swiss Tropical and Public Health Institute (Basel, Switzerland) for conducting the resistance assays. We thank Mark We

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers