Ackee canners often harvest mature fruits that are placed on sun racks to complete ripening (indicated by podopening). It is unknown whether the nutrient composition of rack-ripened fruits differs from those completely ripened on trees. This study compares proximate, mineral and fatty acid composition of raw, mature arils of tree-ripened and rackripened fruits. Proximate and mineral composition...

This is the first-ever study conducted to standardize the maturity stage of olive fruit for development of olive murabba. Olive fruit was harvested at three different maturity stages including lemon green, semi-ripened and fully ripened stages for postharvest processing. Most prominent quality parameters of the product were studied for all maturity stages. Olive productprepared from semi-ripene...

There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, beta-carotene, total and solubl...

The influence of postharvest fruit ripening in the composition of metabolites, transcripts and enzymes in tomato (Solanum lycopersicum L.) is poorly understood. The goal of this work was to study the changes in the metabolite composition of the tomato fruit ripened off-the-vine using the cultivar Micro-Tom as model system. Proton nuclear magnetic resonance (1H NMR) was used for analysis of the ...

The composition and antibacterial activity of the essential oil of Levisticum officinale Koch at different developmental stages (flower, immature fruit, green mature fruit and ripened fruit) is reported. The essential oils were obtained by hydrodistillation of air-dried samples and their antibacterial activities were tested against seven bacteria. The yield of oil (w/w %) in different stages wa...

The objective of this study was to investigate the effects of two different ripening durations, with, or without adding rosemary powder, on Lomo embuchado (LEO) sausage quality. All LEOs were ripened for two different durations, 45 or 60 d, with, or without the addition of rosemary powder, as follows: 1) LEO ripened for 45 d (LER45), 2) LEO ripened for 60 d (LER60), 3) rosemary LEO ripened for ...

In the past fifty years, no recorded case of botulism has been attributed to surface ripened cheese (NIeyer and Eddie, 1950). When cheese spread was prepared from one type of surface ripened cheese, botulinum toxin was demonstrated in only one out of several million jars (Dauer, 1952). The fact that botulism was never observed with the original surface ripened cheese from which cheese spreads w...

After-ripening (AR) in Sisymbrium officinale seeds altered SoACS7, SoACO2, SoGA20ox2, SoGA3ox2, and SoGA2ox6 gene expression. Except for SoGA20ox2 expression, which sharply diminished, the expression of the other genes rose during development, particularly that of SoACS7. In contrast, only the SoACO2 and SoGA2ox6 transcripts increased with seed desiccation; the others decreased. AR increased th...

to better understand seed dormancy breaking of bread wheat (triticum aestivum l.rl4137), we examined protein synthesis in dormant and after-ripened seeds.we used six treatments including dormant seed, dormant seed that were subjected to gibberllic acid (ga3) for 10 hours, dormant seed with one, three and six weeks of after-ripening and finally six weeks after-ripened seed subjected to abscisc a...

Pu-erh is a tea produced in Yunnan, China by microbial fermentation of fresh Camellia sinensis leaves by two processes, the traditional raw fermentation and the faster, ripened fermentation. We characterized fungal and bacterial communities in leaves and both Pu-erhs by high-throughput, rDNA-amplicon sequencing and we characterized the profile of bioactive extrolite mycotoxins in Pu-erh teas by...