The Experts below are selected from a list of 30 Experts worldwide ranked by ideXlab platform
Mcgrath Meg - One of the best experts on this subject based on the ideXlab platform.
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Developing a Management Program for Powdery Mildew in Winter Squashes with Resistant Varieties
New York State IPM Program, 2003Co-Authors: Mcgrath MegAbstract:Powdery mildew is an important disease of Winter squash and other cucurbit crops. It occurs throughout New York every year. Management is usually needed to avoid a reduction in yield. Application of fungicides has been the main practice. Several Winter squash varieties with resistance to powdery mildew are now commercially available. The source of this gene for resistance is Cornell’s Department of Plant Breeding. Growers need to know how well these resistant varieties perform compared to horticulturally-similar, fungicide-treated susceptible varieties, and whether there are benefits to an integrated program with reduced fungicide inputs (fungicides applied every 14 days compared to the standard 7-day interval). Two experiments were conducted to evaluate acorn and butternut Squashes
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Developing a Management Program for Powdery Mildew in Winter Squashes with Resistant Varieties
New York State IPM Program, 2002Co-Authors: Mcgrath MegAbstract:Powdery mildew an important disease of Winter squash and other cucurbit crops. It occurs throughout New York every year. Management is needed to avoid a reduction in yield. Application of fungicides has been the main practice. Several Winter squash varieties with resistance to powdery mildew are now commercially available. Growers need to know how well these resistant varieties perform compared to horticulturally-similar, fungicide-treated susceptible varieties, and whether there are benefits to an integrated program with minimal fungicide inputs. Two experiments were conducted to evaluate acorn and butternut Squashes. Growing varieties with resistance to powdery mildew was shown to be an effective and economic means to manage powdery mildew
A. Saadoun - One of the best experts on this subject based on the ideXlab platform.
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Contenido de nutrientes en vegetales y frutas y bioaccesibilidad in vitro durante el almacenamiento pos-cosecha
Acta Horticulturae, 2019Co-Authors: F. Zaccari, M.c. Cabrera, A. SaadounAbstract:Vegetables and fruits are sources of high-quality nutrients and bioactive compounds for healthy life, but during the storage time, physiological changes modify the content or availability of these. In addition to local conditions of production, post-harvest handling and consumption habits, there are many factors that also change the amount and bioaccessibility of nutrients. In consequence, the objectives of this study were to determine some nutrient contents (β-carotene, glucose), theirs in vitro bioaccessibility and others phytochemicals compounds (Vitamin C, dietary fiber, total polyphenols) in Winter Squashes (Cucurbita spp.), sweet potatoes (Ipomoea batatas) and native fruits such as butia (Butia odorata) in the edible portion and during local storage condition. All data were determined for 100 g fresh weight. The β-carotene contents were higher in orange pulps for sweet potato (70 mg), Winter squash (21 mg) and low in butia (0.65 mg). Instead, the in vitro bioaccessibility of β-carotene was between 0.5 to 7%. The total glucose content was higher in sweet potato (10.3 to 18.6 g) than Winter squash (1.4 to 3.8 g) and their in vitro bioaccessibility was 0.1 to 7.3%. All vegetables and fruits were sources of Vitamin C (19.6 to 59.5 mg AAE); dietary fiber (2.5 to 3.8 g) and total polyphenols (20.5 to 265.8 mg AGE). The amounts of the compounds were dependent in each species of the interaction between the variety and the storage time. These results demonstrate that the varieties and the time of storage significantly affect the nutritional values in vegetables and fruits analyzed, and provide information to define more adequate diets to local resources.
Viral Resistant - One of the best experts on this subject based on the ideXlab platform.
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Biotechnology Industry Organization, The Council for Biotechnology Information, The Grocery Manufacturers of America and CropLife America. 2. SQUASH
2002Co-Authors: An Analysis, Leonard P. Gianessi, Cressida S. Silvers, Sujatha Sankula, Janet E. Carpenter, Viral ResistantAbstract:Squash varieties that were developed to be eaten at a very immature stage, such as zucchini, are called summer Squashes. Other summer squash varieties include yellow crookneck and yellow straightneck cultivars. Most other squash varieties are called Winter Squashes because they are stored and eaten during the Winter. Harvest of summer squash usually begins about 50 to 60 days after sowing or transplanting. Fruit develops rapidly, and fields are harvested every two or three days. Daily harvesting is often practiced. Summer squash are harvested very young and tender for the fresh market, usually when they are six to eight inches long. Annual production statistics for summer squash are not collected for all producing states. Annual statistics on summer squash production are available for Georgia and Florida, where approximately 27 % of the nation’s squash acreage is located [1]. In recent years, Florida’s squash acreage has totaled about 13,000 acres with production of about 150 million pounds and a total value of $54 million per year [36]. Georgia’s summer squash production is estimated at 15,772 acres with production of 182 million pounds valued at $54 million per year [35]. US squash acreage totals 67,000 acres [1]. Virus Problem
M.c. Cabrera - One of the best experts on this subject based on the ideXlab platform.
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Contenido de nutrientes en vegetales y frutas y bioaccesibilidad in vitro durante el almacenamiento pos-cosecha
Acta Horticulturae, 2019Co-Authors: F. Zaccari, M.c. Cabrera, A. SaadounAbstract:Vegetables and fruits are sources of high-quality nutrients and bioactive compounds for healthy life, but during the storage time, physiological changes modify the content or availability of these. In addition to local conditions of production, post-harvest handling and consumption habits, there are many factors that also change the amount and bioaccessibility of nutrients. In consequence, the objectives of this study were to determine some nutrient contents (β-carotene, glucose), theirs in vitro bioaccessibility and others phytochemicals compounds (Vitamin C, dietary fiber, total polyphenols) in Winter Squashes (Cucurbita spp.), sweet potatoes (Ipomoea batatas) and native fruits such as butia (Butia odorata) in the edible portion and during local storage condition. All data were determined for 100 g fresh weight. The β-carotene contents were higher in orange pulps for sweet potato (70 mg), Winter squash (21 mg) and low in butia (0.65 mg). Instead, the in vitro bioaccessibility of β-carotene was between 0.5 to 7%. The total glucose content was higher in sweet potato (10.3 to 18.6 g) than Winter squash (1.4 to 3.8 g) and their in vitro bioaccessibility was 0.1 to 7.3%. All vegetables and fruits were sources of Vitamin C (19.6 to 59.5 mg AAE); dietary fiber (2.5 to 3.8 g) and total polyphenols (20.5 to 265.8 mg AGE). The amounts of the compounds were dependent in each species of the interaction between the variety and the storage time. These results demonstrate that the varieties and the time of storage significantly affect the nutritional values in vegetables and fruits analyzed, and provide information to define more adequate diets to local resources.
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Glucose Content and In Vitro Bioaccessibility in Sweet Potato and Winter Squash Varieties during Storage.
Foods (Basel Switzerland), 2017Co-Authors: Fernanda Zaccari, M.c. Cabrera, Ali SaadounAbstract:Glucose content and in vitro bioaccessibility were determined in raw and cooked pulp of Arapey, Cuabe, and Beauregard sweet potato varieties, as well as Maravilla del Mercado and Atlas Winter squash, after zero, two, four, and six months of storage (14 °C, 80% relative humidity (RH)). The total glucose content in 100 g of raw pulp was, for Arapey, 17.7 g; Beauregard, 13.2 g; Cuabe, 12.6 g; Atlas, 4.0 g; and in Maravilla del Mercado, 4.1 g. These contents were reduced by cooking process and storage time, 1.1 to 1.5 times, respectively, depending on the sweet potato variety. In Winter squash varieties, the total glucose content was not modified by cooking, while the storage increased glucose content 2.8 times in the second month. After in vitro digestion, the glucose content released was 7.0 times higher in sweet potato (6.4 g) than in Winter squash (0.91 g) varieties. Glucose released by in vitro digestion for sweet potato stored for six months did not change, but in Winter Squashes, stored Atlas released glucose content increased 1.6 times. In conclusion, in sweet potato and Winter squash, the glucose content and the released glucose during digestive simulation depends on the variety and the storage time. These factors strongly affect the supply of glucose for human nutrition and should be taken into account for adjusting a diet according to consumer needs.
F. Zaccari - One of the best experts on this subject based on the ideXlab platform.
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Contenido de nutrientes en vegetales y frutas y bioaccesibilidad in vitro durante el almacenamiento pos-cosecha
Acta Horticulturae, 2019Co-Authors: F. Zaccari, M.c. Cabrera, A. SaadounAbstract:Vegetables and fruits are sources of high-quality nutrients and bioactive compounds for healthy life, but during the storage time, physiological changes modify the content or availability of these. In addition to local conditions of production, post-harvest handling and consumption habits, there are many factors that also change the amount and bioaccessibility of nutrients. In consequence, the objectives of this study were to determine some nutrient contents (β-carotene, glucose), theirs in vitro bioaccessibility and others phytochemicals compounds (Vitamin C, dietary fiber, total polyphenols) in Winter Squashes (Cucurbita spp.), sweet potatoes (Ipomoea batatas) and native fruits such as butia (Butia odorata) in the edible portion and during local storage condition. All data were determined for 100 g fresh weight. The β-carotene contents were higher in orange pulps for sweet potato (70 mg), Winter squash (21 mg) and low in butia (0.65 mg). Instead, the in vitro bioaccessibility of β-carotene was between 0.5 to 7%. The total glucose content was higher in sweet potato (10.3 to 18.6 g) than Winter squash (1.4 to 3.8 g) and their in vitro bioaccessibility was 0.1 to 7.3%. All vegetables and fruits were sources of Vitamin C (19.6 to 59.5 mg AAE); dietary fiber (2.5 to 3.8 g) and total polyphenols (20.5 to 265.8 mg AGE). The amounts of the compounds were dependent in each species of the interaction between the variety and the storage time. These results demonstrate that the varieties and the time of storage significantly affect the nutritional values in vegetables and fruits analyzed, and provide information to define more adequate diets to local resources.
