The effects of GA3 and divalent cations on aspects of pectin metabolism and tissue softening in ripening tomato pericarp

The ripening of discs cut from the pericarp of green tomato (Lycopersicon esculentum Mill.) fruits is inhibited by treatments with GA3 and several divalent cations, including calcium. Normal ripening is marked by an increase in the solubility of wall pectins. Calcium and GA3 alter the pattern of pectin solubility changes. In part this may be because polygalacturonase synthesis and/or secretion to the apoplast is reduced. The impact of divalent cations on ripening-related tissue softening appears to have a nonmetabolic component. Ripening-inhibiting ions rapidly reduce tissue softening, pectin solubilization and the normal ripening-related decrease in cellular turgorPeer reviewe

Infecção natural por Entamoeba histolytica Schaudinn, 1903 em Euphractus sexcinctus (tatu) mantidos em cativeiro Natural infection by Entamoeba histolytica Schaudinn, 1903 in Euphractus sexcinctus (armadillo) kept in captivity

<abstract language="eng">Fecal samples of two species of armadillos Euphractus sexcinctus (Xenarthra, Dasypodidae), kept in captivity were analysed by direct and sedimentation methods. Entamoeba histolytica Schaudinn, 1903 and E. coli Grassi, 1879 (Amoebida, Endamoebidae) cysts were observed, the former for the first time in armadillos. This parasitism is worthy of registration in the literature because of the possibility of transmission to the human being when these animals are kept in captivity

Physicochemical changes in dietary fiber of green beans after repeated microwave treatments

The influence of microwave cooking/reheating on dietary fiber in green beans was investigated. The beans were analyzed after blanching and following repeated microwave treatment. Content and composition of dietary fiber as well as molecular weight distribution and viscosity of indigestible water-soluble polysaccharides (WSP) (Mw >1000) were determined. Total fiber content decreased only after the most severe microwave treatment, primarily due to losses of soluble dietary fiber (pectic polymers). Molecular weight and viscosity decreased considerably after the first microwave treatment. Repeated microwave treatments reduced the molecular weight further, but not the viscosity