Harpin enhances antioxidant nutrient accumulation and decreases enzymatic browning in stored soybean sprouts

Induced non-enzymatic browning of soybean meal. I. Effects of factors controlling non-enzymatic browning on in vitro ammonia release.

Non-enzymatic browning was tested as a means of suppressing degradation of soybean meal (SBM) by ruminal microbes in five trials with in vitro ammonia release as the response criterion. Treatments imposed on SBM included reducing sugar source (xylose, glucose, fructose and lactose), reducing sugar level (1, 3 and 5 mol/mol SBM-lysine), pH (6.5, 8.5 and 10.0), dry matter (DM) content (65, 70, 75...

Nodulation, nutrient accumulation and yield of rainfed soybean in response to indigenous soybean-nodulating Bradyrhizobia in the Himalayan region of Kashmir-Pakistan

The use of efficient and effective nodulating Bradyrhizobia strains considered as anecologically and environmentally sound management strategy for soybean production. A 2-yr(2009 and 2010) field experiment was conducted to evaluate the effects of seven indigenousBradyrhizobium strains, one exotic TAL-102 and three N fertilizer rates, i.e., 25, 50 and 100kg N ha-1 on the productivity and N2 fixa...

Enzymatic browning and antioxidant activities in harvested litchi fruit as influenced by apple polyphenols.

'Guiwei' litchi fruit were treated with 5 ga.i. L(-1) apple polyphenols (APP) and then stored at 25°C to investigate the effects on pericarp browning. APP treatment effectively reduced pericarp browning and retarded the loss of red colour. APP-treated fruit exhibited higher levels of anthocyanins and cyanidin-3-rutinoside, which correlated with suppressed anthocyanase activity. APP treatment al...

Nonenzymic Browning and Corrosion in Stored Single-strength Grapefruit Juice

Nonenzymic browning and corrosion were monitored in commercially canned single-strength grapefruit juice stored for 15 weeks at 10°, 20°, 30°, 40°, and 50°C. Browning did not occur in juices stored at 10° and 20°C, but began to ap pear after 9 weeks in juices stored at 30°C. Browning was quite evident within 3 weeks for juices stored at 40° and 50°C. Plots of nonenzymic browning versus corrosio...

Control of Enzymatic Browning in Frozen Peaches