Ripening definition, Biochemistry of fruit ripening, Cell wall degradation, Modifications of cell wall components, starch into simple sugars, degradation of chlorophyll content
Mechanism and changes During Fruit Ripening and Ethylene Biosynthesis.
Introduction
Ethylene
Mechanism of ripening
Biosynthesis of ethylene
Role of ethylene in fruit ripening
Changes during ripening
Mechanism and changes During Fruit Ripening and Ethylene Biosynthesis.
Introduction
Ethylene
Mechanism of ripening
Biosynthesis of ethylene
Role of ethylene in fruit ripening
Changes during ripening
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
the presentation is a brief information on the different post harvest practices practiced commonly in lndia and the presentation is generalized to the context of the world
Fruits play a vital role in human nutrition as well as generate high income to the growers. Pre-harvest and post-harvest factors have a great effect on the postharvest quality of fruits. The combination of these factors includes genetic, environmental, cultural practices, irrigation, packaging, pre-cooling, storage, transportations, etc. In this paper, we provide a review of studies on how pre-harvest and post-harvest factors influence the post quality of fruits. The influence of pre-harvest and post-harvest factors can be controlled by various cultural practices, use of certain chemicals and high tech recent management practices.
Management of Post-Harvest Losses in Fruits and VegetablesSaurav Tuteja
Fruits and vegetables are the most perishable agricultural produce and the post-harvest loss of these is tremendous. Producers have to suffer a huge economic loss due to lack of proper understanding about causes, nature of loss, proper preservation methods, their transportation, and marketing techniques. This paper suggests the methods of handling the fruits and vegetables after their harvest so as to reduce the loss to the minimum and obtain maximum returns from them.
Fresh fruits and vegetables are perishable and highly prone to these losses because they are composed of living tissues. These tissues must be kept alive and healthy throughout the process of marketing. These are composed of thousands of living cells which require care and maintenance.
the presentation is a brief information on the different post harvest practices practiced commonly in lndia and the presentation is generalized to the context of the world
IOSR Journal of Pharmacy and Biological Sciences(IOSR-JPBS) is an open access international journal that provides rapid publication (within a month) of articles in all areas of Pharmacy and Biological Science. The journal welcomes publications of high quality papers on theoretical developments and practical applications in Pharmacy and Biological Science. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Its about how fruit ripening occurs and how we can manipulate ripening process by using biotechnology to delay ripening and to reduce postharvest losses
Proline introduction, extraction of proline from plant samples, estimation by ninhydrin method, principle, materials required, procedure, absorbance
observation and calculation, result, some questions and answer related to proline, videolinks
Estimation of reducing and nonreducing sugarsJasmineJuliet
Reducing suar, non reducing sugar introduction, examples, extraction from plant sample, estimation of reducing sugar, estimation of total sugar, detected value applied in formulas, result.
Estimation of total sugars, Extration, Total sugar introduction, estimation, principle, materials required, procedure, calculation , result , observation , colorimetry, calibration curve, important note, videolinks.
Chemical interactions of food components emulsion, gelation, browning.JasmineJuliet
Food definition, Chemical components of food, chemical interactions of food components, Emulsion, emulsifier definition, Emulsified food products, Chemical interactions of food components during emulsion, Gelation definition, gelation food products, Gelation process, Browning, Enzymatic browning, nonenzymatic browning, Maillard reaction, caramelisation, uses of browning in food industry, browning reaction in chemical pathway.
Photorespiration - Introduction, why is it occur in plants, pathway of photorespiration, Enzymes names, pathway step by step explanation, Benefits of photorespiration, additional information related to photorespiration, Rubisco enzyme, Oxygenase enzyme, Oxygen concentration higher leads to photorespiration, problem to carry out calvin cycle.
Estimation of reducing and non reducing sugarJasmineJuliet
Reducing sugar definition and example, non-reducing sugar definition and example, Estimation of reducing sugar by DNSA method, Estimation of total sugars by anthrone metod, Estimation of non-reducing sugar from amount of total sugars and reducing sugar, formula for estimation of non-reduci
Estimation of starch by anthrone methodJasmineJuliet
Starch introduction, colorimetric principle, antrone reagent preparation, anthrone method preparation, anthrone test priciple, materials required, procedure, calculation, starch content formula from glucose content, references, videolinks related to estimation of starch, stock, working standard preparation,
Coenzyme - Introduction, Definition, Examples for coenzyme, reaction catalysed by coenzyme, Types of coenzymes - cosubstrate and prosthetic group coenzymes, second type of classification of coenzyme- hydrogen group transfer , other than hydrogen group transfer.
Enzymes definitions, types & classificationJasmineJuliet
Enzyme - Introduction, Biocatalysts, Definition of enzymes, Types of enzymes, classification of enzyme, Nomenclature of enzymes, EC number, Types of enzymes with examples, and reaction.
Enzymes properties, nomenclature and classificationJasmineJuliet
Enzymes - Definition, Introduction about biocatalysts, Properties of enzymes, Specificity, capacity for regulation, Example for enzyme at specific pH, Nomenclature of enzymes, Systematic name, common name, enzyme commission number, Classification of enzymes: Oxidoreductase, Transferase, lyases, ligases, isomerases, hydrolases.
Occurrence and classification and function of alkaloidsJasmineJuliet
Alkaloids introduction, Alkaloids classification, Alkaloids function, pharmaceutical applications of alkaloids, Examples of alkaloids, Some review questions related to alkaloids.
Glycoproteins and lectin ( Conjugated Carbohydrate)JasmineJuliet
Glycoprotein - Introduction, Structure, Significance. Lectin - Introduction, Structure, Significance. Lipid definition, Some review questions related to Glycoprotein and lectins
Polysaccharide introduction, example, structure, starch, cellulose, chitin those structure and important functions and their presence in plants and animals, polysaccharide types based on functions and their composition , functions of polysaccharides , important images for relevant polysaccharides types, polysaccharide role in plants and animal cells. Starch - structure and functions, cellulose structure and functions, chitin - structure and functions
Copper -trace element, Biochemical role of copper, RDA of copper, Deficiency diseases of Copper, Cobalt - Introduction, Biochemical role of cobalt, RDA of cobalt, Deficiency diseases of cobalt, Selenium - introduction, Biochemical role of selenium, RDA of selenium, Deficiency diseases of selenium
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
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Ethnobotany and Ethnopharmacology:
Ethnobotany in herbal drug evaluation,
Impact of Ethnobotany in traditional medicine,
New development in herbals,
Bio-prospecting tools for drug discovery,
Role of Ethnopharmacology in drug evaluation,
Reverse Pharmacology.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
2. INTRODUCTION
Ripening is the final stage of development of a fruit,
which involves series of physiological and biochemical
events leading to changes in colour, flavour, aroma
and texture.
On ripening, the fruit becomes both attractive and
tasty.
3. INTRODUCTION
Ripening is a well regulated genetically programmed
phase of fruit development that involves activation and
inactivation of various genes leading to various
biochemical and physiological changes within the tissue.
The biochemical aspect of fruit ripening is highly
diverse with marked variations in metabolism in
different fruits.
4.
5. Major Biochemical changes during
ripening
Changes in carbohydrate composition
Change in pigmentation
Flesh softening and textural change
Formation of aroma volatiles
Accumulation of organic acids with flavor
development
6. Ethylene – Ripening hormone
Ethylene has been established as a ripening hormone.
However, ethylene is not a universal ripening hormone since some
fruits do not respond to ethylene treatment.
Onset of ripening is associated not only with a rise in the ability to
biosynthesize ethylene but also a marked increase in ethylene
responsiveness.
Fruits are broadly classified as climacteric or non-climacteric,
depending on respiration peak and ethylene production during ripening.
7. Climacteric fruits
Climacteric fruits are characterized by transient increase
in both ethylene synthesis and respiration at an early
stage of ripening.
The peak of ethylene production rate is proportional to
the peak respiration rate.
Tomato, banana mango, apple, jack fruit, papaya,
plum and avocado are examples of climacteric fruit.
8. Non-climacteric fruits
Non-climacteric fruits do not show any increase in
respiration and ethylene synthesis during ripening.
In fact, they show decline in respiration rate and ethylene
production throughout the ripening process.
Eg. Citrus fruits, cherry, cucumber, grape, lemon, orange,
pineapple, strawberry, etc.
These fruits need to stay on the tree or vine until ready to eat
in order to have their desired eating characteristics
11. Cell wall degradation
Modification of cell wall determines the fruit texture
and ripening characteristics.
The plant primary cell wall consists of a network of
strong, rigid cellulose microfibrils held together by the
hemicelluloses (composed mainly of neutral sugars) and
the pectins (rich in galacturonic acid), together with
smaller amounts of structural proteins.
12. Cell wall degradation
The middle lamella present between cells is composed
mainly of pectins. It provide attachment to neighbouring
cells.
Fruit softening involves alterations to various cell wall
components such as cellulose, pectin and hemicellulose.
Solubilization of pectin
The cell wall swells and shows an increased affinity for
water
13. Loss of galactose from pectins (especially of a
galactan that is tightly associated with the cellulose
microfibrils)
De-esterification of some pectins.
Depolymerisation of the hemicellulosic
polysaccharide xyloglucan, which is associated with a
reduction in cell wall strength
Cell wall degradation
14. Depolymerisation of pectin, which is associated with dissolution
of the middle lamella and reduced intercellular adhesion.
Thus pectin solubilisation of the middle lamella results in a great
reduction in intercellular adhesion.
The primary walls are also weakened by the various changes
that have occurred, and cells easily rupture when bitten or
chewed, releasing the cell contents as juice.
Cell wall degradation
15. Modifications of Cell wall
Cellulase hydrolyses cellulose molecules and causes cell
wall loosening.
β-Galactosidase causes the removal of terminal galactose
residues from β-D-galactosides. This causes reduction in
the polymer length of hemicelluloses and pectin.
Enzymes such as pectin methylesterase, polygalacturonase
and pectate lyase solubilize and degrade pectins.
16. Modifications of Cell wall
It is found that polygalacturonases are responsible for the major cell
wall disassembly during fruit ripening in many fruits and is
induced by ethylene.
Both endo and exo forms of polygalacturonase are present in fruits.
The combined action of these enzymes causes dissolution of the
cell wall fibrillar network and degradation of cell wall
components leading to fruit softening.
17. Conversion of starch to simple sugars
The conversion of starch to sugars is the most remarkable chemical
change occurring in many fruits during ripening.
In banana, starch content decreases from 20% in unripe fruits to
about 2% in fully ripe fruit. The concentrations of maltose, sucrose,
fructose and glucose increases during ripening.
During early stages of ripening sucrose predominates, but later
glucose and fructose contents are higher.
Since sucrose is utilized for metabolic activity after degradation of
starch, its concentration decreases during the later stages of ripening
process.
18. Changes in pigments
During ripening the amount of chlorophyll decreases
as it is broken down by the enzyme chlorophyllase.
Other pigments such as Carotenes, Xanthophylls,
anthocyanins and anthoxanthins are synthesized
which gives the specific colours to fruits during
ripening.
19. Changes in pigments
In yellow ripe banana α-carotene, β-carotene and lutein are present.
The green to red colour change in tomato is due to transition of
chloroplast to chromoplast with degradation of chlorophyll and
accumulation of lycopene, carotenes and xanthophylls.
Apples and plums- Cyanidin (anthocyanin); Grapes- Malvidin;
Strawberries- Pelargonidin
20. Changes in flavor and aroma
Increase in simple sugars – give sweetness
Decrease in organic acids
Decrease in phenolics – minimize astringency
Increase in volatiles – produce characteristic aroma
Taste of fruits during ripening is associated with
changes in acid and sugar contents.
21.
22. Changes in flavor and aroma
Acidity of fruit decreases during ripening
The most common organic acids are Malate and
Citrate vary with different fruits.
In banana flesh, malic, citric and oxalic acid are present.
As the fruit ripens, malic acid content increases, while
oxalic acid decreases.
23. Changes in flavor and aroma
Grapes - Malic and tartaric acids; Apple- malic acid;
During ripening period, metabolism changes to catabolism
of primary metabolites with formation of aroma volatile
terpenoids, aldehydes, esters and alcohols.
Methyl butyrate, Methyl butanoate, Ethyl butyrate, Ethyl
butanoate, Isoamyl acetate, limonene.
24. Outlines
Increase in rate of respiration
Hormonal changes – Ethylene
Changes in chlorophyll content
Synthesis of carotenoids, anthocyanin,
Xanthophyll
Increase in activity of enzymes
Synthesis of volatile compounds
Synthesis of simple sugars.