Behavior of Pectic Substances and Naringin in Grapefruit in the Field and in Storage

Rygg, G. L.; Harvey, E. M.

doi:10.1104/pp.13.3.571

Cited by 12 publications

(9 citation statements)

References 4 publications

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“…Nordby et al (1987) found that reducing the growing temperature to 5°C during the 3 weeks prior to harvest reduced chilling sensitivity of grapefruit. Rygg and Harvey (1938) observed a similar relationship between chilling sensitivity and field temperatures in California grapefruit. When average field temperatures during the 5 days prior to harvest were 15°C or lower, less than 50% of the fruit developed CI, while more than 75% of the fruit developed CI when temperatures exceeded 20°C.…”

Section: Discussionsupporting

confidence: 53%

“…Among the various factors, the temperature to which grapefruit is exposed prior to harvest may influence chilling sensitivity. Rygg and Harvey (1938) observed that cooler temperatures, averaging below 15°C, during the 5 days prior to harvest correlated with a lower incidence of CI. Chilling sensitivity of grapefruit grown in controlled environments was less from trees 'hardened' by progressively reducing the growing temperature from 20 to 5°C over 3 weeks than from trees grown at 25°C (Nordby et al 1987).…”

Section: Introductionmentioning

confidence: 82%

“…The incidence and severity of CI, however, is variable. Fruit grown in the coastal, desert and central valley areas of California differ in their response to chilling temperatures (Rygg and Harvey 1938). The chilling sensitivity of grapefruit changes during the harvest season, which may last for 6 to 9 months (Grierson and Hatton 1977, Harvey and Rygg 1936, Kawada et al 1978.…”

Section: Introductionmentioning

confidence: 99%

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Chilling-induced potassium leakage of cultured citrus cells

Forney¹,

Peterson²

1990

Physiol Plant

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1990. Chilling-induced potassium leakage of cultured citrus cells Callus of 'Marsh' grapefruit (Citrus paradisi Macf.) albedo tissue was used to investigate the effect of preconditioning temperature on the rate of chilling-stimulated K^ leakage. Callus grew most rapidly at 30°C and attained a weight of about 1 g after 30 days. The rate of K^ leakage from nonchilled callus tissue decreased as temperature decreased from 20 to 7.5°C, but no measurable change in rate was observed between 7.5 and 0°C. When calli were held for 40 days at 0, 2.5 or 5°C, K* leakage increased 200%, 60% or 0%, respectively. Holding callus for 5 days at 10 or 15°C prior to chilling for 40 days at 0°C prevented the increase in K* leakage observed in callus receiving no preconditioning treatment. Preconditioning at 7.5 and 20°C was less effective in reducing chilling-induced leakage. Preconditioning at 10°C for 5, 2 or 1 day reduced chilling-induced leakage after 40 days at 0°C by 50%, 33% and 15%, respectively.

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Section: Discussionsupporting

confidence: 53%

Section: Introductionmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

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Chilling-induced potassium leakage of cultured citrus cells

Forney¹,

Peterson²

1990

Physiol Plant

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“…The appearance of the extracts shown in figure 2 illustrates the imiarked changes in pectin content (cloudy samples containing most In the course of these experiments, the vacuum oven at 700 C. and the hot air oven at 1000 C. were compared in the drying of pectic acid precipitate in some determinations, using extracts from oranges. The period of drying in the vacuum oven was approximately 24 It is evident that there is but a slight difference between the two methods of drying. The difference can be neglected, particularly in studies which corresponding graph (fig.…”

Section: Preparation Of Samplesmentioning

confidence: 93%

The Relative Rates of Destruction of Pectin in Macerates of Various Citrus Fruits

Joslyn

Sedky

1940

Plant Physiol.

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“…36 Similar seasonal changes in grapefruit pectin were also reported by Rygg and Harvey. 37 Based on fresh weight of the fruit component, the present study showed that segment membrane contained as much or more pectin than albedo. This ®nding is consistent with values of pectin reported from other sources.…”

Section: Pectin Contentmentioning

confidence: 97%

Influence of harvest time on citrus pectin and its in vitro inhibition of fibroblast growth factor signal transduction

Liu

Ahmad²,

Luo

et al. 2002

J Sci Food Agric

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Seasonal changes in pectin content and chemical composition were studied in three anatomical layers of`Rio Red' grapefruit (Citrus paradisi Macf), a currently popular cultivar in the Rio Grande Valley in Texas, USA. Fruits were harvested at intervals between August 1998 and May 1999. Pectin content in¯avedo decreased throughout the season, while in albedo and segment membrane the pectin content was lowest in mid-season (November and January). In all three layers the anhydrogalacturonic acid (AGA) content of pectin was highest in mid-season. While the methoxyl content (MC) of pectin increased, the total neutral sugar (TNS) content of pectin decreased in all three layers throughout the season. The in vitro effect of grapefruit pectin on ®broblast growth factor (FGF)± FGF receptor (FGFR) interaction was also investigated. The strong interdependence of heparin on factor±receptor interaction provides means for identifying new antagonists of growth factor activity and thus for treatment of various diseases. Our results showed that grapefruit pectin signi®cantly inhibited the binding of FGF-1 to FGFR1 in the presence of 0.1 mg ml À1 heparin. Pectin of albedo from grapefruits harvested in January was the most potent inhibitor. The in vitro inhibitory activity was signi®cantly correlated with the percentage of rhamnose. Kinetic studies revealed a competitive nature of pectin on FGF signal transduction with heparin. The observation that the biological activity of heparin can be antagonised by citrus pectin suggests that pectins should be investigated further as antigrowth factor agents for potential health bene®ts.

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Behavior of Pectic Substances and Naringin in Grapefruit in the Field and in Storage

Cited by 12 publications

References 4 publications

Chilling-induced potassium leakage of cultured citrus cells

Chilling-induced potassium leakage of cultured citrus cells

The Relative Rates of Destruction of Pectin in Macerates of Various Citrus Fruits

Influence of harvest time on citrus pectin and its in vitro inhibition of fibroblast growth factor signal transduction

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