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Heikki Kallio - One of the best experts on this subject based on the ideXlab platform.
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effects of genotype latitude and weather conditions on the composition of Sugars Sugar alcohols fruit Acids and ascorbic Acid in sea buckthorn hippophae rhamnoides ssp mongolica berry juice
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Jie Zheng, Baoru Yang, Martin Trepanier, Heikki KallioAbstract:Sea buckthorn berries (Hippophae rhamnoides ssp. mongolica) of nine varieties were collected from three growth locations in five inconsecutive years (n = 152) to study the compositional differences of Sugars, Sugar alcohols, fruit Acids, and ascorbic Acid in berries of different genotypes. Fructose and glucose (major Sugars) were highest in Chuiskaya and Vitaminaya among the varieties studied, respectively. Malic Acid and quinic Acid (major Acids) were highest in Pertsik and Vitaminaya, respectively. Ascorbic Acid was highest in Oranzhevaya and lowest in Vitaminaya. Berry samples of nine varieties collected from two growth locations in five years (n = 124) were combined to study the effects of latitude and weather conditions on the composition of H. rhamnoides ssp. mongolica. Sea buckthorn berries grown at lower latitude had higher levels of total Sugar and Sugar/Acid ratio and a lower level of total Acid and were supposed to have better sensory properties than those grown at higher latitude. Glucose, qui...
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Acids Sugars and Sugar alcohols in chinese hawthorn crataegus spp fruits
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Heikki Kallio, Deguo Lu, Shiyi Ou, Chuansheng Zhou, Baoru YangAbstract:Acids, Sugars, and Sugar alcohols in the fruits of 22 cultivars/origins of three species of hawthorn (Crataegus spp.) were analyzed by gas chromatography and mass spectrometry. Citric Acid (2.0−8.4 g/100 g dry mass [DM]), quinic Acid (0.5−5.6 g/100 g DM), malic Acid (0.3−1.1 g/100 g DM), fructose (5.5−18.4 g/100 g DM), glucose (5.3−16.6 g/100 g DM), sorbitol (3.0−15.7 g/100 g DM), and myo-inositol (0.1−0.3 g/100 g DM) were found in all the samples. Sucrose was present only in C. scabrifolia and three cultivars of C. pinnatifida var. major. C. scabrifolia differed from other species by its high content of quinic Acid. The cultivars of C. pinnatifida var. major and C. brettschneideri had a higher content of total Sugars and a higher Sugar/Acid ratio than the natural origins of C. pinnatifida and C. scabrifolia (P < 0.05). The hawthorn samples analyzed fell into two groups rich in Sugars and Acids respectively. This is the first report of the profiles of Sugars and Sugar alcohols and the occurrence of quinic...
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effects of latitude and weather conditions on Sugars fruit Acids and ascorbic Acid in currant ribes sp cultivars
Journal of the Science of Food and Agriculture, 2009Co-Authors: Jie Zheng, Heikki Kallio, Baoru YangAbstract:BACKGROUND: Sugars, Acids and vitamin C are essential components influencing the sensory and nutritional properties of currants (Ribes sp.). In this study the effects of growth latitude and weather conditions on these components in red, white and green currant cultivars were systematically investigated for the first time. RESULTS: Red Dutch (a red Ribes rubrum cultivar) contained more malic Acid but fewer Sugars and had a lower Sugar/Acid ratio than Vertti (a green Ribes nigrum cultivar) and White Dutch (a white R. rubrum cultivar). Fructose (27–56 g L−1 juice) and glucose (21–54 g L−1) were the major Sugars in all currant samples, but sucrose (7–20 g L−1) was present only in Vertti. Vertti contained the most ascorbic Acid. Sugars, malic Acid and the Sugar/Acid ratio in Red Dutch were 11–28% higher in southern Finland than in northern Finland. The corresponding values in Vertti were 6–16% lower in the south than in the north, but no differences were found in White Dutch. As the relative humidity decreased, the amounts of citric Acid and total Acid increased in all cultivars, while the amount of Sugars increased in Vertti but decreased in White Dutch and Red Dutch. In Red Dutch, high temperature and radiation levels increased the Sugar content. CONCLUSION: The influence of latitude and weather conditions on qualitative parameters of currants varies with the cultivar. This study provides important guidance for currant cultivation and for further physiological and enzymological studies. Copyright © 2009 Society of Chemical Industry
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effects of latitude and weather conditions on contents of Sugars fruit Acids and ascorbic Acid in black currant ribes nigrum l juice
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jie Zheng, Shiyi Ou, Baoru Yang, Saska Tuomasjukka, Heikki KallioAbstract:The genetic background determined the composition of black currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and Sugar/Acid ratio and lower contents of fructose, citric Acid, quinic Acid, and vitamin C than the varieties Mortti and Ola (p < 0.05). In comparison to black currants grown in northern Finland (latitude 66°34' N), the berries grown in southern Finland (latitude 60°23' N) had higher contents of fructose, glucose, sucrose, and citric Acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic Acid, quinic Acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p < 0.05). Fructose, glucose, and citric Acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p < 0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p < 0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p < 0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p < 0.01), citric Acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p < 0.01), as well as between citric Acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p < 0.01) in the three varieties because of the closely related metabolic pathways.
Baoru Yang - One of the best experts on this subject based on the ideXlab platform.
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effects of genotype latitude and weather conditions on the composition of Sugars Sugar alcohols fruit Acids and ascorbic Acid in sea buckthorn hippophae rhamnoides ssp mongolica berry juice
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Jie Zheng, Baoru Yang, Martin Trepanier, Heikki KallioAbstract:Sea buckthorn berries (Hippophae rhamnoides ssp. mongolica) of nine varieties were collected from three growth locations in five inconsecutive years (n = 152) to study the compositional differences of Sugars, Sugar alcohols, fruit Acids, and ascorbic Acid in berries of different genotypes. Fructose and glucose (major Sugars) were highest in Chuiskaya and Vitaminaya among the varieties studied, respectively. Malic Acid and quinic Acid (major Acids) were highest in Pertsik and Vitaminaya, respectively. Ascorbic Acid was highest in Oranzhevaya and lowest in Vitaminaya. Berry samples of nine varieties collected from two growth locations in five years (n = 124) were combined to study the effects of latitude and weather conditions on the composition of H. rhamnoides ssp. mongolica. Sea buckthorn berries grown at lower latitude had higher levels of total Sugar and Sugar/Acid ratio and a lower level of total Acid and were supposed to have better sensory properties than those grown at higher latitude. Glucose, qui...
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Acids Sugars and Sugar alcohols in chinese hawthorn crataegus spp fruits
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Heikki Kallio, Deguo Lu, Shiyi Ou, Chuansheng Zhou, Baoru YangAbstract:Acids, Sugars, and Sugar alcohols in the fruits of 22 cultivars/origins of three species of hawthorn (Crataegus spp.) were analyzed by gas chromatography and mass spectrometry. Citric Acid (2.0−8.4 g/100 g dry mass [DM]), quinic Acid (0.5−5.6 g/100 g DM), malic Acid (0.3−1.1 g/100 g DM), fructose (5.5−18.4 g/100 g DM), glucose (5.3−16.6 g/100 g DM), sorbitol (3.0−15.7 g/100 g DM), and myo-inositol (0.1−0.3 g/100 g DM) were found in all the samples. Sucrose was present only in C. scabrifolia and three cultivars of C. pinnatifida var. major. C. scabrifolia differed from other species by its high content of quinic Acid. The cultivars of C. pinnatifida var. major and C. brettschneideri had a higher content of total Sugars and a higher Sugar/Acid ratio than the natural origins of C. pinnatifida and C. scabrifolia (P < 0.05). The hawthorn samples analyzed fell into two groups rich in Sugars and Acids respectively. This is the first report of the profiles of Sugars and Sugar alcohols and the occurrence of quinic...
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effects of latitude and weather conditions on Sugars fruit Acids and ascorbic Acid in currant ribes sp cultivars
Journal of the Science of Food and Agriculture, 2009Co-Authors: Jie Zheng, Heikki Kallio, Baoru YangAbstract:BACKGROUND: Sugars, Acids and vitamin C are essential components influencing the sensory and nutritional properties of currants (Ribes sp.). In this study the effects of growth latitude and weather conditions on these components in red, white and green currant cultivars were systematically investigated for the first time. RESULTS: Red Dutch (a red Ribes rubrum cultivar) contained more malic Acid but fewer Sugars and had a lower Sugar/Acid ratio than Vertti (a green Ribes nigrum cultivar) and White Dutch (a white R. rubrum cultivar). Fructose (27–56 g L−1 juice) and glucose (21–54 g L−1) were the major Sugars in all currant samples, but sucrose (7–20 g L−1) was present only in Vertti. Vertti contained the most ascorbic Acid. Sugars, malic Acid and the Sugar/Acid ratio in Red Dutch were 11–28% higher in southern Finland than in northern Finland. The corresponding values in Vertti were 6–16% lower in the south than in the north, but no differences were found in White Dutch. As the relative humidity decreased, the amounts of citric Acid and total Acid increased in all cultivars, while the amount of Sugars increased in Vertti but decreased in White Dutch and Red Dutch. In Red Dutch, high temperature and radiation levels increased the Sugar content. CONCLUSION: The influence of latitude and weather conditions on qualitative parameters of currants varies with the cultivar. This study provides important guidance for currant cultivation and for further physiological and enzymological studies. Copyright © 2009 Society of Chemical Industry
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effects of latitude and weather conditions on contents of Sugars fruit Acids and ascorbic Acid in black currant ribes nigrum l juice
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jie Zheng, Shiyi Ou, Baoru Yang, Saska Tuomasjukka, Heikki KallioAbstract:The genetic background determined the composition of black currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and Sugar/Acid ratio and lower contents of fructose, citric Acid, quinic Acid, and vitamin C than the varieties Mortti and Ola (p < 0.05). In comparison to black currants grown in northern Finland (latitude 66°34' N), the berries grown in southern Finland (latitude 60°23' N) had higher contents of fructose, glucose, sucrose, and citric Acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic Acid, quinic Acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p < 0.05). Fructose, glucose, and citric Acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p < 0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p < 0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p < 0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p < 0.01), citric Acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p < 0.01), as well as between citric Acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p < 0.01) in the three varieties because of the closely related metabolic pathways.
Michel Genard - One of the best experts on this subject based on the ideXlab platform.
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how does tomato quality Sugar Acid and nutritional quality vary with ripening stage temperature and irradiance
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Helene Gautier, Vicky Diakouverdin, Camille Benard, M Reich, Michel Buret, Frederic Bourgaud, Jean Luc Poessel, Catherine Carisveyrat, Michel GenardAbstract:The objective of this study was to understand the respective impact of ripening stage, temperature, and irradiance on seasonal variations of tomato fruit quality. During ripening, concentrations in reducing Sugars, carotenes, ascorbate, rutin, and caffeic Acid derivates increased, whereas those in titratable Acidity, chlorophylls, and chlorogenic Acid content decreased. Fruit temperature and irradiance affected final fruit composition. Sugars and Acids (linked to fruit gustative quality) were not considerably modified, but secondary metabolites with antioxidant properties were very sensitive to fruit environment. Increased fruit irradiance enhanced ascorbate, lycopene, β-carotene, rutin, and caffeic Acid derivate concentrations and the disappearance of oxidized ascorbate and chlorophylls. Increasing the temperature from 21 to 26 °C reduced total carotene content without affecting lycopene content. A further temperature increase from 27 to 32 °C reduced ascorbate, lycopene, and its precursor’s content, but...
Jie Zheng - One of the best experts on this subject based on the ideXlab platform.
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effects of genotype latitude and weather conditions on the composition of Sugars Sugar alcohols fruit Acids and ascorbic Acid in sea buckthorn hippophae rhamnoides ssp mongolica berry juice
Journal of Agricultural and Food Chemistry, 2012Co-Authors: Jie Zheng, Baoru Yang, Martin Trepanier, Heikki KallioAbstract:Sea buckthorn berries (Hippophae rhamnoides ssp. mongolica) of nine varieties were collected from three growth locations in five inconsecutive years (n = 152) to study the compositional differences of Sugars, Sugar alcohols, fruit Acids, and ascorbic Acid in berries of different genotypes. Fructose and glucose (major Sugars) were highest in Chuiskaya and Vitaminaya among the varieties studied, respectively. Malic Acid and quinic Acid (major Acids) were highest in Pertsik and Vitaminaya, respectively. Ascorbic Acid was highest in Oranzhevaya and lowest in Vitaminaya. Berry samples of nine varieties collected from two growth locations in five years (n = 124) were combined to study the effects of latitude and weather conditions on the composition of H. rhamnoides ssp. mongolica. Sea buckthorn berries grown at lower latitude had higher levels of total Sugar and Sugar/Acid ratio and a lower level of total Acid and were supposed to have better sensory properties than those grown at higher latitude. Glucose, qui...
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effects of latitude and weather conditions on Sugars fruit Acids and ascorbic Acid in currant ribes sp cultivars
Journal of the Science of Food and Agriculture, 2009Co-Authors: Jie Zheng, Heikki Kallio, Baoru YangAbstract:BACKGROUND: Sugars, Acids and vitamin C are essential components influencing the sensory and nutritional properties of currants (Ribes sp.). In this study the effects of growth latitude and weather conditions on these components in red, white and green currant cultivars were systematically investigated for the first time. RESULTS: Red Dutch (a red Ribes rubrum cultivar) contained more malic Acid but fewer Sugars and had a lower Sugar/Acid ratio than Vertti (a green Ribes nigrum cultivar) and White Dutch (a white R. rubrum cultivar). Fructose (27–56 g L−1 juice) and glucose (21–54 g L−1) were the major Sugars in all currant samples, but sucrose (7–20 g L−1) was present only in Vertti. Vertti contained the most ascorbic Acid. Sugars, malic Acid and the Sugar/Acid ratio in Red Dutch were 11–28% higher in southern Finland than in northern Finland. The corresponding values in Vertti were 6–16% lower in the south than in the north, but no differences were found in White Dutch. As the relative humidity decreased, the amounts of citric Acid and total Acid increased in all cultivars, while the amount of Sugars increased in Vertti but decreased in White Dutch and Red Dutch. In Red Dutch, high temperature and radiation levels increased the Sugar content. CONCLUSION: The influence of latitude and weather conditions on qualitative parameters of currants varies with the cultivar. This study provides important guidance for currant cultivation and for further physiological and enzymological studies. Copyright © 2009 Society of Chemical Industry
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effects of latitude and weather conditions on contents of Sugars fruit Acids and ascorbic Acid in black currant ribes nigrum l juice
Journal of Agricultural and Food Chemistry, 2009Co-Authors: Jie Zheng, Shiyi Ou, Baoru Yang, Saska Tuomasjukka, Heikki KallioAbstract:The genetic background determined the composition of black currants and the compositional response to weather conditions. The variety Melalahti had higher values for glucose and Sugar/Acid ratio and lower contents of fructose, citric Acid, quinic Acid, and vitamin C than the varieties Mortti and Ola (p < 0.05). In comparison to black currants grown in northern Finland (latitude 66°34' N), the berries grown in southern Finland (latitude 60°23' N) had higher contents of fructose, glucose, sucrose, and citric Acid (by 8.8, 6.1, 10.0, and 11.7%, respectively) and lower contents of malic Acid, quinic Acid, and vitamin C (by 31.1, 23.9, and 12.6%) (p < 0.05). Fructose, glucose, and citric Acid in Melalahti were not influenced by the weather, whereas their concentrations in Mortti and Ola correlated positively with the average temperature in February (Pearson's correlation coefficients = 0.53-0.79, p < 0.01) and July (Pearson's correlation coefficients = 0.63-0.87, p < 0.01) and negatively with the percentage of the days with a relative humidity of 10-30% from the start of the growth season until the day of harvest (Pearson's correlation coefficients = from -0.47 to -0.76, p < 0.01). Positive correlations existed between fructose and glucose (Pearson's correlation coefficients = 0.95-0.96, p < 0.01), citric Acid and fructose (Pearson's correlation coefficients = 0.57-0.75, p < 0.01), as well as between citric Acid and glucose (Pearson's correlation coefficients = 0.56-0.70, p < 0.01) in the three varieties because of the closely related metabolic pathways.
Helene Gautier - One of the best experts on this subject based on the ideXlab platform.
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Effects of acute ozone stress on reproductive traits of tomato, fruit yield and fruit composition
Journal of the Science of Food and Agriculture, 2015Co-Authors: Aye Aye Thwe, Frédéric Gay, Jessada Phattaralerphong, Helene Gautier, Gilles Vercambre, Poonpipope KasemsapAbstract:Tomato is sensitive to ozone. Fruit growth and composition is altered under ozone stress by modification of reproductive development. . Fifty-one-day-old plants were exposed to three concentrations of ozone (200, 350 and 500 µg m(-3) ) for four hours. Ozone reduced well-developed fruit number and fruit size, but it did not significantly affect flowering rate and fruit setting rate. The effect of ozone depends on organ developmental stage at the time of ozone application, as flowers and young fruits at the time of ozone exposure were more affected. Contents of total soluble Sugars (Total SS), total organic Acids (Total OA) and ascorbic Acid (AsA) increased in fruits harvested from ozone-treated plants. Tomato fruit composition was altered under ozone stress, leading to a lower Sugar-Acid ratio. These changes were mostly due to increased contents of malic Acid, ascorbate , and glucose despite a decrease in sucrose. Acute ozone exposure up to 500 µg m(-3) greatly influences tomato fruit quality. As final fruit yield was not significantly reduced, it highlighted that there may be compensatory mechanisms present in the reproductive structures of tomato. Further research would be necessary to determine how reproductive traits are affected by repeated ozone exposure or longer term exposure
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how does tomato quality Sugar Acid and nutritional quality vary with ripening stage temperature and irradiance
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Helene Gautier, Vicky Diakouverdin, Camille Benard, M Reich, Michel Buret, Frederic Bourgaud, Jean Luc Poessel, Catherine Carisveyrat, Michel GenardAbstract:The objective of this study was to understand the respective impact of ripening stage, temperature, and irradiance on seasonal variations of tomato fruit quality. During ripening, concentrations in reducing Sugars, carotenes, ascorbate, rutin, and caffeic Acid derivates increased, whereas those in titratable Acidity, chlorophylls, and chlorogenic Acid content decreased. Fruit temperature and irradiance affected final fruit composition. Sugars and Acids (linked to fruit gustative quality) were not considerably modified, but secondary metabolites with antioxidant properties were very sensitive to fruit environment. Increased fruit irradiance enhanced ascorbate, lycopene, β-carotene, rutin, and caffeic Acid derivate concentrations and the disappearance of oxidized ascorbate and chlorophylls. Increasing the temperature from 21 to 26 °C reduced total carotene content without affecting lycopene content. A further temperature increase from 27 to 32 °C reduced ascorbate, lycopene, and its precursor’s content, but...
