The Experts below are selected from a list of 318 Experts worldwide ranked by ideXlab platform
Evangelos Kazakis - One of the best experts on this subject based on the ideXlab platform.
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www.mdpi.com/journal/ijms Effects of Genetic, Pre- and Post-Harvest Factors on Phenolic Content and Antioxidant Capacity of White Asparagus Spears
2013Co-Authors: Eleftherios Papoulias, Anastasios S. Siomos, Athanasios Koukounaras, Evangelos KazakisAbstract:Abstract: The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white Asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh Asparagus, whereas it reduced their content in stored Asparagus, while cooking resulted in an increase in both fresh and stored Asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white Asparagus spears depends on these small amounts
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Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white Asparagus spears.
International Journal of Molecular Sciences, 2009Co-Authors: Eleftherios Papoulias, Anastasios S. Siomos, Athanasios Koukounaras, Dimitrios Gerasopoulos, Evangelos KazakisAbstract:The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white Asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh Asparagus, whereas it reduced their content in stored Asparagus, while cooking resulted in an increase in both fresh and stored Asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white Asparagus spears depends on these small amounts.
Laura Tomassoli - One of the best experts on this subject based on the ideXlab platform.
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Incidence and genetic variability of Asparagus virus 1 in naturally infected Asparagus.
Journal of Plant Pathology, 2014Co-Authors: Antonio Tiberini, A. Zaccaria, Laura TomassoliAbstract:A study to determine the incidence of viral diseases in green Asparagus ( Asparagus officinalis L.) was carried out in Italy, sampling spears, young stems and ferns from com- mercial fields in several regions. Asparagus bunches from supermarkets originating from Italy as well as from sev- eral other countries, were also examined. Molecular assays (RT-PCR) were developed for the simultaneous detection of Asparagus virus 1 (AV-1) and Asparagus virus 2 (AV-2). The incidence of the two viruses was quite different. AV-2 was restricted to a few Italian cultivation areas and was never detected in samples from Spain, Peru, Mexico, Ec- uador, Argentina, or the USA. In contrast, AV-1 was widely spread in Italian Asparagus crops with an average infection rate of about 50.7% and was detected in imported aspara- gus at different rates. Partial sequences of AV-1 isolates from different geographical areas were obtained. Their 3’ terminal genomic region comprising the partial coat protein gene and the 3’ untranslated region of 18 isolates were compared to each other and to species of the genus Potyvirus . Results revealed that AV-1 has become the most widespread virus in commercial Asparagus crops of Italy, and presumably in other Asparagus producing countries. Further, our study provides, for the first time, valuable information on the molecular variability of AV-1 isolates from different parts of the world.
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Viruses of Asparagus.
Advances in Virus Research, 2012Co-Authors: Laura Tomassoli, Antonio Tiberini, Heinrich-josef VettenAbstract:Abstract The current knowledge on viruses infecting Asparagus (Asparagus officinalis) is reviewed. Over half a century, nine virus species belonging to the genera Ilarvirus, Cucumovirus, Nepovirus, Tobamovirus, Potexvirus, and Potyvirus have been found in this crop. The potyvirus Asparagus virus 1 (AV1) and the ilarvirus Asparagus virus 2 (AV2) are widespread and negatively affect the economic life of Asparagus crops reducing yield and increasing the susceptibility to biotic and abiotic stress. The main properties and epidemiology of AV1 and AV2 as well as diagnostic techniques for their detection and identification are described. Minor viruses and control are briefly outlined.
Heinrich-josef Vetten - One of the best experts on this subject based on the ideXlab platform.
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Viruses of Asparagus.
Advances in Virus Research, 2012Co-Authors: Laura Tomassoli, Antonio Tiberini, Heinrich-josef VettenAbstract:Abstract The current knowledge on viruses infecting Asparagus (Asparagus officinalis) is reviewed. Over half a century, nine virus species belonging to the genera Ilarvirus, Cucumovirus, Nepovirus, Tobamovirus, Potexvirus, and Potyvirus have been found in this crop. The potyvirus Asparagus virus 1 (AV1) and the ilarvirus Asparagus virus 2 (AV2) are widespread and negatively affect the economic life of Asparagus crops reducing yield and increasing the susceptibility to biotic and abiotic stress. The main properties and epidemiology of AV1 and AV2 as well as diagnostic techniques for their detection and identification are described. Minor viruses and control are briefly outlined.
Michael J. Havey - One of the best experts on this subject based on the ideXlab platform.
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Comparative sequence and genetic analyses of Asparagus BACs reveal no microsynteny with onion or rice
Theoretical and Applied Genetics, 2006Co-Authors: Jernej Jakse, Alexa Telgmann, Sergio Melgar, Anil Khar, Christopher D Town, Foo Cheung, Christian Jung, Michael J. HaveyAbstract:The Poales (includes the grasses) and Asparagales [includes onion (Allium cepa L.) and Asparagus (Asparagus officinalis L.)] are the two most economically important monocot orders. The Poales are a member of the commelinoid monocots, a group of orders sister to the Asparagales. Comparative genomic analyses have revealed a high degree of synteny among the grasses; however, it is not known if this synteny extends to other major monocot groups such as the Asparagales. Although we previously reported no evidence for synteny at the recombinational level between onion and rice, microsynteny may exist across shorter genomic regions in the grasses and Asparagales. We sequenced nine Asparagus BACs to reveal physically linked genic-like sequences and determined their most similar positions in the onion and rice genomes. Four of the Asparagus BACs were selected using molecular markers tightly linked to the sex-determining M locus on chromosome 5 of Asparagus. These BACs possessed only two putative coding regions and had long tracts of degenerated retroviral elements and transposons. Five Asparagus BACs were selected after hybridization of three onion cDNAs that mapped to three different onion chromosomes. Genic-like sequences that were physically linked on the cDNA-selected BACs or genetically linked on the M-linked BACs showed significant similarities (e
R. A. Bertone - One of the best experts on this subject based on the ideXlab platform.
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Two-stage water blanching of Asparagus
International Journal of Refrigeration, 1995Co-Authors: R. L. Garrote, E. R. Silva, R. A. BertoneAbstract:Abstract Asparagus, Argentuille variety, was water blanched for different times at 76, 88 and 100°C, in order to study thermal inactivation of peroxidase in Asparagus tips and stalks. A two-stage blanching method, in which the Asparagus stalk was initially immersed in the water bath for an interval after which the tip was immersed, was also evaluated. At 100°C and at a blanching time between 50 and 60% of that used for the stalk, the peroxidase activity of the Asparagus tip was similar to that of the Asparagus stalk. A procedure was developed to predict residual peroxidase activity in Asparagus stalks and tips during two-stage water blanching at 100°C. Predicted values agreed well with experimental results.
