The Experts below are selected from a list of 276 Experts worldwide ranked by ideXlab platform
G A Coates - One of the best experts on this subject based on the ideXlab platform.
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effect of thermal pasteurization on Valencia Orange juice color and pigments
Lwt - Food Science and Technology, 2003Co-Authors: Hyoung S Lee, G A CoatesAbstract:Changes in carotenoid pigment content and juice color due to thermal pasteurization of Valencia Orange juices were studied. Total carotenoid pigment content loss was significant (P<0.05) after thermal pasteurization at 90°C for 30 s. Thermal effects on carotenoid pigment contents, especially on violaxanthin (−46.4%) and antheraxanthin (−24.8%), were clearly observed. With the loss of violaxanthin and antheraxanthin, lutein became the major carotenoid, followed by zeaxanthin, in pasteurized Valencia Orange juice. There was perceptible color change after Orange juice pasteurization, which led to juice color becoming lighter and more saturated. Decreases in CIE a* value and increases in CIE L*, b*, h*, and C* are the major color changes after pasteurization. Overall increases in reflected light might also influence the perception of color to a great extent in pasteurized Orange juice. Total color differences (ΔE*) compared to the fresh juice was 2.92±0.97 (P<0.05).
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Effect of thermal pasteurization on Valencia Orange juice color and pigments
LWT - Food Science and Technology, 2003Co-Authors: Hyoung S Lee, G A CoatesAbstract:Abstract Changes in carotenoid pigment content and juice color due to thermal pasteurization of Valencia Orange juices were studied. Total carotenoid pigment content loss was significant (P
Hyoung S Lee - One of the best experts on this subject based on the ideXlab platform.
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effect of thermal pasteurization on Valencia Orange juice color and pigments
Lwt - Food Science and Technology, 2003Co-Authors: Hyoung S Lee, G A CoatesAbstract:Changes in carotenoid pigment content and juice color due to thermal pasteurization of Valencia Orange juices were studied. Total carotenoid pigment content loss was significant (P<0.05) after thermal pasteurization at 90°C for 30 s. Thermal effects on carotenoid pigment contents, especially on violaxanthin (−46.4%) and antheraxanthin (−24.8%), were clearly observed. With the loss of violaxanthin and antheraxanthin, lutein became the major carotenoid, followed by zeaxanthin, in pasteurized Valencia Orange juice. There was perceptible color change after Orange juice pasteurization, which led to juice color becoming lighter and more saturated. Decreases in CIE a* value and increases in CIE L*, b*, h*, and C* are the major color changes after pasteurization. Overall increases in reflected light might also influence the perception of color to a great extent in pasteurized Orange juice. Total color differences (ΔE*) compared to the fresh juice was 2.92±0.97 (P<0.05).
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Effect of thermal pasteurization on Valencia Orange juice color and pigments
LWT - Food Science and Technology, 2003Co-Authors: Hyoung S Lee, G A CoatesAbstract:Abstract Changes in carotenoid pigment content and juice color due to thermal pasteurization of Valencia Orange juices were studied. Total carotenoid pigment content loss was significant (P
Riccardo Lo Bianco - One of the best experts on this subject based on the ideXlab platform.
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Growth and water relations of field-grown ‘Valencia’ Orange trees under long-term partial rootzone drying
Irrigation Science, 2018Co-Authors: Amr Mossad, Alessio Scalisi, Riccardo Lo BiancoAbstract:Climate, soil water potential (SWP), leaf relative water content (RWC), stem water potential (WP_stem), stomatal conductance ( g _s), trunk, shoot and fruit growth of ‘Valencia’ Orange trees were monitored during five consecutive seasons (2007–2012) to study water status and growth responses to irrigation placement or volume. 48 adult trees were exposed to conventional irrigation (CI, 100% of crop evapotranspiration on both sides of the rootzone), partial rootzone drying (PRD, 50% of CI water only on one alternated side of the rootzone) and continuous deficit irrigation (DI, 50% of CI water on both sides of the rootzone). Reducing irrigation volumes by 55% (DI) over CI increased leaf water deficit by 27% and reduced ‘Valencia’ fruit growth by 15% but not shoot or trunk growth. Similar water savings by PRD did not induce significant growth reductions. Differences in fruit growth rates determined 17% yield reduction in DI but not PRD trees. If we consider integrals of data across each season, PRD induced milder soil and leaf water deficit than DI but similar stomatal conductance. Tree daily water consumption ( E _tree) estimated from daily leaf transpiration was significantly lower in PRD and DI than in CI. Fruit growth efficiency (growth rate per unit E _tree) was similar in all irrigation treatments, while shoot growth efficiency was higher in PRD than in CI. In PRD, an increased shoot growth efficiency rather than fruit growth efficiency is most likely due to water and assimilates being diverted from fruit to shoot growth under high VPD conditions. Although these results show good evidence of an irrigation placement effect inducing an advantage of the PRD strategy in ‘Valencia’ Orange in terms of milder soil and leaf water deficit and more sustainable fruit growth compared to DI, PRD did not induce any significant advantage in terms of final yield over a simple reduction of irrigation volumes.
Steven C. Ricke - One of the best experts on this subject based on the ideXlab platform.
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Enhanced inhibition of Listeria monocytogenes by a combination of cold pressed terpeneless Valencia Orange oil and antibiotics.
Foodborne pathogens and disease, 2012Co-Authors: Sara R. Milillo, Corliss A. O'bryan, Erin M. Shannon, Michael G. Johnson, Philip G. Crandall, Steven C. RickeAbstract:Abstract This study was designed to evaluate the ability of cold pressed terpeneless Valencia Orange oil (CPTVO) to enhance the effectiveness of antibiotics against 10 strains of Listeria monocytogenes. Disc diffusion assays were performed to determine the effects of CPTVO and two antibiotics with different mechanisms of action (i.e., penicillin and chloramphenicol) individually and in combination with CPTVO. CPTVO alone produced zones ranging from 16.5 to 19.9 mm. Penicillin at 2 or 10 units produced zones ranging from
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microbial inhibitory and radical scavenging activities of cold pressed terpeneless Valencia Orange citrus sinensis oil in different dispersing agents
Journal of the Science of Food and Agriculture, 2010Co-Authors: Vesela I Chalova, Philip G. Crandall, Steven C. RickeAbstract:BACKGROUND: Due to their low solubility in water, oil-based bioactive compounds require dispersion in a surface-active agent or appropriate solvents to ensure maximum contact with microorganisms. These combinations, however, may change their physical and/or chemical characteristics and consequently alter the desired functionality. The objective of this study was to determine the impact of selected dispersing agents, ethanol, dimethyl sulfoxide (DMSO), and Tween-80, on cold-pressed terpeneless (CPT) Valencia Orange oil to function as a free radical scavenger and an antimicrobial food additive. RESULTS: When dissolved in ethanol or DMSO, the Orange oil fraction had similar minimum inhibitory concentrations (MIC) for Listeria monocytogenes ATCC 19 115 (0.3% and 0.25% v/v respectively), which were significantly lower (P ≤ 0.5) than the MIC for Salmonella typhimurium ATCC 14 028 (1% v/v). Both ethanol and DMSO oil dispersion systems exhibited an intermediate MIC (0.75% v/v) for Lactobacillus plantarum WCFS1. The Orange oil (up to 3%) in an aqueous solution of 0.1% Tween-80 yielded no inhibitory activities against any of the test bacteria. However, the 1% natural Orange oil dispersed in Tween-80 exhibited 56.86% 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical inhibition versus 18.37% and 16.60% when the same level of Orange oil was dissolved in DMSO or ethanol, respectively. At the same Orange oil concentration, the oil/Tween-80 suspension yielded 57.92% neutralization of hydroxyl radicals. This represents 71.37% of the mannitol antioxidant activity, which was used as a positive control. CONCLUSIONS: These findings suggest that Tween-80 is an appropriate dispersing agent only if the antioxidant functionality is desired. If both antimicrobial and antioxidant properties are needed, the CPT Valencia Orange oil should be dispersed in either DMSO or ethanol. Copyright © 2010 Society of Chemical Industry
Xiuxin Deng - One of the best experts on this subject based on the ideXlab platform.
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molecular characterization of cytoplasmic and nuclear genomes in phenotypically abnormal Valencia Orange citrus sinensis meiwa kumquat fortunella crassifolia intergeneric somatic hybrids
Plant Cell Reports, 2003Co-Authors: Yunjiang Cheng, W W Guo, Xiuxin DengAbstract:Organelle DNA inheritance of four 10-year-old somatic hybrid trees between Valencia Orange [Citrus sinensis (L.) Osbeck] and Meiwa kumquat (Fortunella crassifolia Swingle) was analyzed by cleaved amplified polymorphic sequence (CAPS) and restriction fragment length polymorphisms (RFLPs). Five chloroplast (cp) and three mitochondrial (mt) universal primer pairs were amplified, but no polymorphisms were detected. When the polymerase chain reaction products were digested by 15 restriction enzymes, four polymorphic cpDNA-CAPS and two mtDNA-CAPS markers were found. Both the cpDNA and mtDNA in the somatic hybrids were derived from Valencia Orange (the embryogenic suspension parent). Genomic DNA of the somatic hybrids and corresponding parents was digested by five restriction endonucleases and hybridized with one chloroplast probe (RbcL-RbcL) and nine mitochondrial probes (coxI, coxII, coxIII, cob, atpA, tyr, proI, atp6 and atp9). The results indicated that three hybrid plants shared one strong cpDNA band with both parents and that the remaining one plant had two additional novel bands besides the shared band, while their mtDNA was identical to that of Valencia Orange plus non-parental bands. When data on the mtDNA banding patterns were combined with observations on phenotypic performance in the field, it was found that the more complex mtDNA banding pattern coincided with increased vigor of the plant. The stability of the organelle genomes was studied by extracting the genomic DNA of one hybrid plant at monthly intervals for 1 year and then analyzing it using RFLPs. Before the dieback of the shoots, two fragments of the mtDNA were lost while the cpDNAs remained stable. Ploidy analysis by flow cytometry showed that all of the hybrids were stable tetraploids. Four simple sequence repeat primer pairs were applied to detect microsatellite alleles of the four hybrid plants, both parents and the 12 DNA samples from one plant. The results showed that all hybrids had biparental bands uniformly, which indicated that they had the same nuclear background. These results suggest that the mtDNA pattern is correlated with the phenotypic abnormality of Valencia and kumquat somatic hybrid plants and that nuclear-cytoplasm incompatibility may be the cause of dieback.
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Interspecific somatic hybrid of Ichang papeda with Valencia Orange.
Chinese journal of biotechnology, 1993Co-Authors: Xiuxin Deng, Xiao S, Deng Z, Wei ZhangAbstract:Protoplasts from the leaf of Ichang papeda (Citrus ichangensis Swingle) were fused with the protoplasts of embryogenic suspension culture of Valencia Orange (Citrus sinensis Osbeck) in vitro by polyethylene glycol (PEG)-induced fusion. The regenerated embryoids were malformed and were transferred onto shoot induction medium. The shoots were then grafted on 15-day-old seedlings of trifoliate Orange in vitro. Chromosome counts of the young leaves showed that the parents were diploids, 2n = 2x = 18, and the regenerated plants were tetraploids, 2n = 4x = 36. Peroxidase and glutamate oxaloacetate transaminase isozyme analysis confirmed that these tetraploids were somatic hybrids. They have the bands of both parents. The hybrid plants grew vigorously after transplanted into soil. Leaf morphology of the hybrid was similar to that of sweet Orange.
