Development and metabolism of the fruit and seed of the Japanese plum Ozark premier (Rosaceae)

Famiani, Franco; Casulli, Valeria; Baldicchi, Alessandro; Battistelli, Alberto; Moscatello, Stefano; Walker, Robert P.

doi:10.1016/j.jplph.2011.11.020

Cited by 49 publications

(87 citation statements)

References 68 publications

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“…However, in stone fruits, the growth remarkably overlaps the growth of the pulp in a first instant, causing measurements as a function of time present two points of inflection, characterizing a double S-shaped curve that can be described by two sigmoids. Nonetheless, most of the authors who study fruit growth only visually identify such a growth pattern without proceeding with the fit of regression models (BEBBINGTON et al, 2009;FAMIANI et al, 2012;SILVA et al, 2013;NAVA et al, 2014;SANTOS et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Double sigmoidal models describing the growth of coffee berries

2017

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This study aimed to verify if the growth pattern of coffee berries, considering fresh mass accumulation over time, is double sigmoid and to select the most suitable nonlinear model to describe such behavior. Data used consisted of fourteen longitudinal observations of average fresh mass of coffee berries obtained in an experiment with the cultivar Obatã IAC 1669-20. The fits provided by the Logistic and Gompertz models were compared in their single and double versions. Parameters were estimated using the least squares method using the Gauss-Newton algorithm implemented in the nls function of the R software. It can be concluded that the growth pattern of the coffee fruit, in fresh mass accumulation, is double sigmoid. The double Gompertz and double Logistic models were adequate to describe such a growth curve, with a superiority of the double Logistic model.

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Section: Introductionmentioning

confidence: 99%

Double sigmoidal models describing the growth of coffee berries

2017

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“…According to our results, the growth curve of gabiroba fruits fits a standard double-sigmoidal pattern. Double-sigmoidal curves have been observed in peach (Silva et al, 2013), guava (Serrano et al, 2008) and plum (Famiani et al, 2012) fruits, while simple-sigmoidal curves are characteristic of apple (Santos et al, 2011) and passion fruit (Alves et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Growth and development of gabiroba [Campomanesia adamantium (Cambess.) O. Berg] fruits

Clarice¹,

Marilia²,

Alan³

et al. 2015

Afr. J. Agric. Res.

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The Brazilian Savanna is one of the largest and richest tropical savannas in the world, possessing substantial biodiversity. However, little information is available about fruit development in Brazilian Savanna bushy species. Thus, the objective of this study was to physically and physico-chemically characterize the growth and development of gabiroba fruits, Campomanesia adamantium (Cambess.) O. Berg. After harvest, the fruits were analysed for acidity, density, volume, longitudinal diameter, cross-sectional diameter, fresh mass, dry mass, soluble solids, respiratory rate, firmness and soluble solids/acidity ratio. The data were then submitted to descriptive analyses. The developmental period of the gabiroba fruit comprised nine weeks (63 days) from the time of fruit set. The mass-accumulation curve of the gabiroba fruit resembled a double-sigmoidal pattern. The respiration rate of the fruit was low, and the climacteric phase occurred between 21 and 28 days after fruit set. Based on the analyzed attributes, authors conclude that gabiroba fruit can be harvested beginning 35 days after fruit set and extending to 56 days after fruit set. The optimum time for consumption occurs 49 days after fruit set, when fruit size, mass, SS/TA ratio and soluble solids reach their peak values, and acidity and firmness are reduced.

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“…A hand held penetrometer (CRD-100D, Sun Scientific Co., Ltd, Japan) was fitted with a probe was allowed to penetrate the root flesh to a depth of 10 mm and the corresponding force required to penetrate this depth was determined according to Famiani et al (2012). A cylindrical cork borer was used to get even samples of 2 cm length.…”

Section: Determination Of Flesh Firmnessmentioning

confidence: 99%

Effect of Surface Coatings on the Shelf life and Quality of Cassava

Atieno¹,

Owino²,

Ateka³

et al. 2017

JFR

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Cassava (Manihot esculenta) is grown as an important dietary source of carbohydrates for communities in a number of African countries. However, Cassava is susceptible to postharvest physiological deterioration which affects its quality and leads to the unpalatability and unmarketability of roots after harvest. Edible surface coatings have been found to be effective in preserving the quality of various perishable food products. This study was undertaken with the objective of determining the best combinations and concentrations of both xanthan gum and guar gum capable as a technology for extending the shelf life of harvested cassava roots. Cassava (variety KME 1) was harvested at physiological maturity. The coating formulations used were: 1%, 1.5%, 2% guar gum, 1.5%, 2%, 2.5% xanthan gum, and 1%, 1.5%, and 2.5% xanthan guar/gum combination in the ratio of 1:1 with some roots left as control. Sampling was done at 2-day intervals for 20 days. The coated cassava showed lower respiration and ethylene production rates than the control samples while change in quality parameters; phenols, colour, flesh firmness, weight loss and dry matter content was significantly (P≤0.05) delayed in the coated samples. The results suggested that using 1.5% xanthan guar/gum as an edible coating, cassava shelf life can be extended by upto 20 days at 25 °C .

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Development and metabolism of the fruit and seed of the Japanese plum Ozark premier (Rosaceae)

Cited by 49 publications

References 68 publications

Double sigmoidal models describing the growth of coffee berries

Double sigmoidal models describing the growth of coffee berries

Growth and development of gabiroba [Campomanesia adamantium (Cambess.) O. Berg] fruits

Effect of Surface Coatings on the Shelf life and Quality of Cassava

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