75 research outputs found
Induction of differentiation in mouse erythroleukaemia cells by the action of papain at the cell surface
The nopaline synthase (nos) promoter is inducible by UV-B radiation through a pathway dependent on reactive oxygen species
In-vitro interaction between chloroplasts and peroxisomes as controlled by inorganic phosphate
Over-expression of different aldehyde dehydrogenase genes in Arabidopsis thaliana confers tolerance to abiotic stress and protects plants against lipid peroxidation and oxidative stress
Comparative analysis of the formation of reactive oxygen species and development of the lipoperoxidation process in wheat chloroplasts under the effect of exogenous H2O2
Temperature and modified atmosphere affect the quality of okra Temperatura e atmosfera modificada influenciam a qualidade do quiabo
Little information is available on the influence of temperature on plastic films wrapped okra (Albelmoschus esculentus) for their postharvested conservation. This works investigated the influence of the temperature and PVC film on the development of chilling injury and storability from one of the most popular Brazilian cultivar of okra cv. Amarelinho in fruits stored at 5, 10ÂșC and at 25ÂșC. Fruits were harvest at commercial maturity stage with length ranging from 8 to 12 cm, and immediately wrapped in PVC over a polystyrene tray and than stored until visible deterioration or wilting symptoms. Lowering the temperature of storage room from 25 to 10 or 5ÂșC decreased the weight loss in both PVC wrapped and control fruits, with a lower rate at 5ÂșC. By reducing the temperature to 5 or 10ÂșC and wrapping the fruits in PVC film, the relative water content of the fruit pericarp was maintained throughout the storage, while at 25ÂșC the high weight loss was associated with significant reduction of the water content. The development of chilling symptoms was delayed by the presence of PVC film in fruits stored at 5ÂșC. However, at 10ÂșC symptoms of pitting were not developed in PVC wrapped or control fruits up to tenth day of storage. The rate of chlorophyll degradation was diminished by reducing the temperature and by wrapping the fruits with PVC film. The appearance of severe chilling symptoms at 5ÂșC was associated to less chlorophyll in the fruit pericarp on the control as compared to their content in the PVC wrapped fruits.<br>Para o armazenamento do quiabo (Albelmoschus esculentus) hĂĄ poucas informaçÔes disponĂveis sobre a influĂȘncia da temperatura e filmes plĂĄsticos na conservação pĂłs-colheita desta hortaliça. Para investigar a influĂȘncia da temperatura e do filme de PVC na qualidade e desenvolvimento de sintomas de injĂșria por frio de uma das mais populares cultivares brasileira de quiabo cv. Amarelinho, os frutos foram armazenados a 5, 10 e 25ÂșC. Os frutos foram colhidos no estĂĄdio de maturação comercial, com comprimento entre 8 e 12 cm, sendo entĂŁo envoltos por uma camada de filme de PVC em bandeja de poliestireno expandido, seguido do armazenamento atĂ© o aparecimento de sintomas de deterioração ou murcha. A redução da temperatura de armazenamento de 25 para 10 ou 5ÂșC diminuiu a perda de massa nos frutos envoltos com PVC e dos frutos controle, com menor taxa a 5ÂșC. Ao reduzir a temperatura para 5 ou 10ÂșC e cobrir com filme de PVC, o conteĂșdo relativo de ĂĄgua foi mantido durante o armazenamento, porĂ©m a 25ÂșC a elevada perda de massa esteve associada a significante redução do conteĂșdo de ĂĄgua do pericarpo do fruto. O aparecimento de sintomas de injĂșria por frio foi retardado pela presença de filme de PVC nos frutos armazenados a 5ÂșC. No entanto a 10ÂșC, nĂŁo foram detectados sintomas de degeneração associados Ă injĂșria por frio nos frutos envoltos com PVC ou controle atĂ© o dĂ©cimo dia de armazenamento. A taxa de degradação de clorofila durante o armazenamento foi menor nos frutos mantidos nas temperaturas mais baixas e com filme PVC. O aparecimento de sintomas severos de injĂșria por frio a 5ÂșC relacionou-se com o menor conteĂșdo de clorofila dos frutos controle, quando comparado Ă queles envoltos em filme de PVC
TOBACCO AS A POTENTIAL FOOD SOURCE AND SMOKE MATERIAL: SOLUBLE PROTEIN CONTENT, EXTRACTION, AND AMINO ACID COMPOSITION
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