'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...

In order to determine their taxonomic significance, 10 pericarp structure characters were scored for 21 Amaranthus L. taxa. In many, peri carp patterns permit recognition of the taxa as species. Differences between cultivated taxa and their wild relatives offer new arguments against their taxonomic union. The relationships between other closely related taxa are also analyzed (A. quitensis and A...

We isolated two TATA-binding protein-associated factor (TAF) genes, TAF10 and TAF13, from pepper (Capsicum annuum). The complete coding sequences were amplified using reverse transcriptase-PCR on the basis of conserved sequence information of eggplant and several other plant species. Nucleotide sequence analysis of these two genes revealed that the pepper TAF10 gene encodes a protein of 103 ami...

Sorghum responds to the ingress of the fungal pathogen Colletotrichum sublineolum through the biosynthesis of 3-deoxyanthocyanidin phytoalexins at the site of primary infection. Biosynthesis of 3-deoxyanthocyanidins in sorghum requires a MYB transcription factor encoded by yellow seed1 (y1), an orthologue of the maize gene pericarp color1 (p1). Maize lines with a functional p1 and flavonoid str...

Putrescine (Put) increased 68% in lemon (Citrus limon (L.) Burm. f. cv Bearss) flavedo, 39% in grapefruit (C. paradisi Macf. cv Marsh) flavedo, 49% in grapefruit juice, and 149% in pepper (Capsicum annuum L. cv Early Calwonder) pericarp when fruits were stored at chilling temperatures. In lemon flavedo, the coefficient of correlation (r(2)) between Put concentration with severity of chilling wa...

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...

Effects of extraction solvent namely ethanol, diethylether-chloroform mixture, morphological matrix namely fruit pericarp seed and three ripening stages namely green, yellow and red on antioxidative activity of S. anguivi fruit were studied. Phytochemical screening and assessment of some antioxidative markers were evaluated. Result showed that all samples were endowed with variable amounts of r...

the antinociceptive effect of elaeagnus angustifolia fruits was studied in mice. the antinociceptive effect of ethanolic and boiling water extracts was studied using two thermal stimuli, the hot-plate and tail-flick tests. the intraperitoneal and oral administration of the ethanolic extract of seed 0.75-7.00 g/kg), but not pericarp and medulla had significant antinociceptive activity in the hot...

Alcoholic extract of pericarp showed significant protection against FeSO4 induced lipid peroxidation, as compared with whole native nut and seeds. Mechanism of action may be through metal chelation or activation of endogenous antioxidant enzymes, because the extract did not show hydroxyl and super oxide anion scavenging property. Further in vitro experiments against FeSO4, it did not maintain t...

The concentration-dependent stimulatory and inhibitory effect of N-glycans on tomato (Lycopersicon esculentum Mill.) fruit ripening was recently reported (B. Priem and K.C. Gross [1992] Plant Physiol 98: 399-401). We report here the structure of 10 free N-glycans in mature green tomatoes. N-Glycans were purified from fruit pericarp by ethanolic extraction, desalting, concanavalin A-Sepharose ch...