A chemometric study was carried out in order to typify cider apples according to their degree of ripening. Several chemical variables (sugars, organic acids, amino acids, polyphenols, and pectins) were analyzed using HPLC and FIA methods. Univariate data treatment was not sufficient to allow the apple varieties to be differentiated according to their stage of ripening. Two linear combinations o...

Ethylene is required for climacteric fruit ripening. Inhibition of ethylene biosynthesis genes, 1-aminocyclopropane-1-carboxylate (ACC) synthase and ACC oxidase, prevents or delays ripening, but it is not known how these genes are modulated during normal development. LeHB-1, a previously uncharacterized tomato homeobox protein, was shown by gel retardation assay to interact with the promoter of...

The aim of the study was to compare the minerals and lactic acid profile of Cheddar cheese prepared from cow and buffalo milk. Milks standardized at 4% fat level were used to prepare Cheddar cheese. The cheese was prepared and stored for 120 days ripening at 4°C. Chemical composition and minerals contents were determined at one month intervals during ripening. Lactic acid concentration was esti...

The effect of 10, 100, 1000, 10,000 ppm of ethylene, applied for 3, 6, 12, and 24 hours, on the ripening rate of "Hass" avocado (Persea americana Mill.) fruits at three stages of maturity was investigated. Ethylene treatments were started either immediately after picking or 2 days later. A sharp peak of ethylene production was found to precede full softening by about 2 days and the occurrence o...

The pressure microprobe was used to determine whether the turgor pressure in tomato (Lycopersicon esculentum Mill., variety "Castelmart") pericarp cells changed during fruit ripening. The turgor pressure of cells located 200 to 500 micrometers below the fruit epidermis was uniform within the same tissue (typically +/- 0.02 megapascals), and the highest turgors observed (<0.2 megapascals) were m...

In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese...

Fruit ripening is characterized by processes that modify texture and flavor but also by a dramatic increase in susceptibility to necrotrophic pathogens, such as Botrytis cinerea. Disassembly of the major structural polysaccharides of the cell wall (CW) is a significant process associated with ripening and contributes to fruit softening. In tomato, polygalacturonase (PG) and expansin (Exp) are a...

Nanopowdered chitosan (NPC) has high biological activities, such as blood cholesterol lowering effect and antidiabetic activity. This study is carried out to determine the effects of nano-powdered chitosan-added Maribo cheese (NCMC) for the physicochemical properties and sensory analysis during its ripening at 14℃ for 6 mon. From the results, the moisture and fat levels are not significantly in...

Ethylene has long been regarded as the main regulator of ripening in climacteric fruits. The characterization of a few tomato mutants, unable to produce climacteric ethylene and to ripen their fruits even following treatments with exogenous ethylene, has shown that other factors also play an important role in the control of climacteric fruit ripening. In climacteric peach and tomato fruits it h...

We show that phytochromes modulate differentially various facets of light-induced ripening of tomato fruit (Solanum lycopersicum L.). Northern analysis demonstrated that phytochrome A mRNA in fruit accumulates 11.4-fold during ripening. Spectroradiometric measurement of pericarp tissues revealed that the red to far-red ratio increases 4-fold in pericarp tissues during ripening from the immature...