|
Fruit Ripening
Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes Sweetness, sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix, Brix-Acid Ratio. Climacteric (botany), Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. Banana, bananas and Tomato, tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouthfeel, Mouth feel). Eating unripe fruit can sometimes lead to stomachache or Stomach cramp, stomach cramps, and ripeness affects the palatability of fruit. Science file:Methylcyclopropene.png, 1-Methylcyclopropene, 11-Methylcyclopropene, Methylcyclopropene is used as a synthetic plant growth regulator., 127x127px, leftDeveloping fruits produce compounds like Alkaloid, alkaloids and Tannin, tannins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veraison Cabernet Sauvignon
In viticulture, veraison (, ) is the onset of the ripening of the grapes. The official definition of ''veraison'' is "change of color of the grape berries". Veraison represents the transition from berry growth to berry ripening, and many changes in berry development occur at veraison. Process Grape berries follow a double sigmoid growth curve. The initial phase of berry growth is a result of cell division and cell expansion. As berry growth of phase I slows this is termed the lag phase. The lag phase is not a physiological growth stage, but an artificial designation between the two growth periods of grape berry development. Post-veraison, fruit acidity decreases due to degradation of malic acid. The degradation of malic acid during ripening makes tartaric acid the predominant acid; grape berries also possess a small amount of citric acid. Tartaric acid accumulates early in phase I of berry growth, while malic acid accumulates at the end of phase I berry growth. At the sam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antifeedant
Antifeedants are organic compounds produced by plants to repel herbivores through distaste or toxicity. These chemical compounds are typically classified as secondary metabolites in that they are not essential for the metabolism of the plant, but instead confer longevity. Antifeedants exhibit a wide range of activities and chemical structures as biopesticides. Examples include rosin, which inhibits attack on trees, and many alkaloids, which are highly toxic to specific insect species, such as quassinoids (extracts from ''Quassia'' trees) against the diamondback moth ('' Plutela xylostella''). ''Samadera indica'' also has quassinoids used for insect antifeedant uses. History "Plant-derived insecticides (e.g., rotenone, veratridines, pyrethrins, and nicotine) have been used for insect control since antiquity." The active ingredients in these plants have been purified and modified. For example, variations on pyrethrin have spawned a large number of synthetic insecticides calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Tomato Cluster Partially Ripened
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,000 years ago, and the fruit has been used as human food throughout its history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grapes and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polygalacturonase
Endo-polygalacturonase (, pectin depolymerase, pectolase, pectin hydrolase, and poly-α-1,4-galacturonide glycanohydrolase; systematic name (1→4)-α-D-galacturonan glycanohydrolase (endo-cleaving)) is an enzyme that hydrolyzes the α-1,4 glycosidic bonds between galacturonic acid residues: :(1,4-α-D-galacturonosyl)''n''+''m'' + H2O = (1,4-α-D-galacturonosyl)''n'' + (1,4-α-D-galacturonosyl)''m'' Polygalacturonan, whose major component is galacturonic acid, is a significant carbohydrate component of the pectin network that comprises plant cell walls. Therefore, the activity of the endogenous plant PGs works to soften and sweeten fruit during the ripening process. Similarly, phytopathogens use PGs as a means to weaken the pectin network, so that digestive enzymes can be excreted into the plant host to acquire nutrients. Structure This enzyme's multiple parallel beta sheets, β sheets form a helical shape that is called a beta helix, β helix. This highly stable structure, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or Alcohol (chemistry), alcohol. It consists of two types of molecules: the linear and helix, helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermentation, fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iodine
Iodine is a chemical element; it has symbol I and atomic number 53. The heaviest of the stable halogens, it exists at standard conditions as a semi-lustrous, non-metallic solid that melts to form a deep violet liquid at , and boils to a violet gas at . The element was discovered by the French chemist Bernard Courtois in 1811 and was named two years later by Joseph Louis Gay-Lussac, after the Ancient Greek , meaning 'violet'. Iodine occurs in many oxidation states, including iodide (I−), iodate (), and the various periodate anions. As the heaviest essential mineral nutrient, iodine is required for the synthesis of thyroid hormones. Iodine deficiency affects about two billion people and is the leading preventable cause of intellectual disabilities. The dominant producers of iodine today are Chile and Japan. Due to its high atomic number and ease of attachment to organic compounds, it has also found favour as a non-toxic radiocontrast material. Because of the spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Climacteric Fruits
Generally, fleshy fruits can be divided into two groups based on the presence or absence of a respiratory increase at the onset of ripening. This respiratory increase—which is preceded, or accompanied, by a rise in ethylene—is called a climacteric, and there are marked differences in the development of climacteric and non-climacteric fruits. Climacteric fruit can be either monocots or dicots and the ripening of these fruits can still be achieved even if the fruit has been harvested at the end of their growth period (prior to ripening on the parent plant). Non-climacteric fruits ripen without ethylene and respiration bursts, the ripening process is slower, and for the most part they will not be able to ripen if the fruit is not attached to the parent plant. Examples of climacteric fruits include apples, bananas, melons, apricots, tomatoes, as well as most stone fruits. Non-climacteric fruits on the other hand include citrus fruits, grapes, and strawberries (However, non-clim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arsine
Arsine (IUPAC name: arsane) is an inorganic compound with the formula As H3. This flammable, pyrophoric, and highly toxic pnictogen hydride gas is one of the simplest compounds of arsenic. Despite its lethality, it finds some applications in the semiconductor industry and for the synthesis of organoarsenic compounds. The term ''arsine'' is commonly used to describe a class of organoarsenic compounds of the formula AsH3−''x''R''x'', where R = aryl or alkyl. For example, As(C6H5)3, called triphenylarsine, is referred to as "an arsine". General properties In its standard state arsine is a colorless, denser-than-air gas that is slightly soluble in water (2% at 20 °C) and in many organic solvents as well. Arsine itself is odorless, but it oxidizes in air and this creates a slight garlic or fish-like scent when the compound is present above 0.5 ppm. This compound is kinetically stable: at room temperature it decomposes only slowly. At temperatures of ca. 230 °C, decomp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phosphine
Phosphine (IUPAC name: phosphane) is a colorless, flammable, highly toxic compound with the chemical formula , classed as a pnictogen hydride. Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like rotting fish, due to the presence of substituted phosphine and diphosphane (). With traces of present, is spontaneously flammable in air ( pyrophoric), burning with a luminous flame. Phosphine is a highly toxic respiratory poison, and is immediately dangerous to life or health at 50 ppm. Phosphine has a trigonal pyramidal structure. Phosphines are compounds that include and the organophosphines, which are derived from by substituting one or more hydrogen atoms with organic groups. They have the general formula . Phosphanes are saturated phosphorus hydrides of the form , such as triphosphane. Phosphine () is the smallest of the phosphines and the smallest of the phosphanes. History Philippe Gengembre (1764–1838), a student of Lavoisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetylene
Acetylene (Chemical nomenclature, systematic name: ethyne) is a chemical compound with the formula and structure . It is a hydrocarbon and the simplest alkyne. This colorless gas is widely used as a fuel and a chemical building block. It is unstable in its pure form and thus is usually handled as a solution. Pure acetylene is odorless, but commercial grades usually have a marked odor due to impurities such as divinyl sulfide and phosphine.Compressed Gas Association (1995Material Safety and Data Sheet – Acetylene As an alkyne, acetylene is Saturated and unsaturated compounds, unsaturated because its two carbon atoms are Chemical bond, bonded together in a triple bond. The carbon–carbon triple bond places all four atoms in the same straight line, with CCH bond angles of 180°. The triple bond in acetylene results in a high energy content that is released when acetylene is burned. Discovery Acetylene was discovered in 1836 by Edmund Davy, who identified it as a "new carburet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Carbide
Calcium carbide, also known as calcium acetylide, is a chemical compound with the chemical formula of . Its main use industrially is in the production of acetylene and calcium cyanamide. The pure material is colorless, while pieces of technical-grade calcium carbide are grey or brown and consist of about 80–85% of (the rest is CaO ( calcium oxide), ( calcium phosphide), CaS ( calcium sulfide), ( calcium nitride), SiC (silicon carbide), C (carbon), etc.). In the presence of trace moisture, technical-grade calcium carbide emits an unpleasant odor reminiscent of garlic. Applications of calcium carbide include manufacture of acetylene gas, generation of acetylene in carbide lamps, manufacture of chemicals for fertilizer, and steelmaking. Production Calcium carbide is produced industrially in an electric arc furnace from a mixture of lime and coke at approximately . This is an endothermic reaction requiring per mole and high temperatures to drive off the carbon monoxide. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
