Texture of buttercup squash 'Delica' (Cucurbita maxima D.) during storage, and the effect of cooking on the texture, have been investigated using a penetrometer and an Instron Universal Testing Machine. Firmness (measured by penetrometer) of uncooked and cooked squash increased during the first 2 months of storage (P < 0.001). The Texture Profile parameters of hardness, fracturability, and gumminess tended to decrease during storage, whereas cohesiveness, chewiness, and springiness remained unchanged. A procedure for isolating cell walls in tissues containing high levels of starch has been developed. An initial extraction of the tissues with HEPES buffer-containing mercaptoethanol was followed by grinding the residue in a ball mill and a second HEPES buffer extraction. Any remaining starch was gelatinised and then removed by α-amylase treatment. Sequential fractionation of the cell wall polysaccharides was done. The cell walls of buttercup squash at harvest were composed of 34% pectin, 26% hemicelluloses, and 39% cellulose by dry weight.
H98038
Changes in the cell-wall polysaccharides (CWP) of the edible tissues of four winter squash cultivars during storage and after cooking were investigated. A procedure for isolating cell walls of tissues containing high levels of starch was used. The starch-free CWP were sequentially fractionated using CDTA, dilute Na(2)CO(3), and 4 M KOH. Cellulose made up 40-42% of the total CWP for three cultivars (Delica, CF 2, and CF 4) at harvest but was 35% in the softer Red Warren. The pectic polysaccharides of Delica, CF 2, and CF 4 cell walls are more branched than those from Red Warren squash. The higher proportion of uronic acid in the pectic polysaccharides of Red Warren squash correlates with its lower firmness. Cooking resulted in an increase in the water-soluble pectins and a decrease in the pectins associated with cellulose. The total CWP content of the squash cultivars remained unchanged for up to 2 months of storage and then markedly decreased between 2 and 3 months of storage. The galactose content of Delica and Red Warren cell walls remained relatively constant from harvest to 2 months of storage and then decreased markedly during 2-3 months of storage.
An increasing interest has emerged among policy makers and academics on the question "Do stringent environmental regulations lead to loss of international competitiveness in terms of declining exports and increasing imports compared with those from the countries which have lower environmental standards and regulations?". This paper examines this issue by conducting an inter-industry analysis of New Zealand manufacturing industries. By analysing the patterns and determinants of comparative advantage of 109 industries over the last 13 years, we found no strong evidence to suggest that environmental standards lead to loss of competitiveness.Environmental Regulations, International Competitiveness, Exports And Imports, Inter-industry Analysis,
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