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Sample records for coarsening ostwald ripening

  1. Particle tracking during Ostwald ripening using time-resolved laboratory X-ray microtomography

    Energy Technology Data Exchange (ETDEWEB)

    Werz, T., E-mail: thomas.werz@uni-ulm.de [Ulm University, Institute of Micro and Nanomaterials, Albert-Einstein-Allee 47, 89081 (Germany); Baumann, M. [Ulm University, Institute of Micro and Nanomaterials, Albert-Einstein-Allee 47, 89081 (Germany); Wolfram, U. [Ulm University, Institute of Orthopaedic Research and Biomechanics, Helmholtzstrasse 14, 89081 (Germany); Krill, C.E. [Ulm University, Institute of Micro and Nanomaterials, Albert-Einstein-Allee 47, 89081 (Germany)

    2014-04-01

    Laboratory X-ray microtomography is investigated as a method for obtaining time-resolved images of microstructural coarsening of the semisolid state of Al–5 wt.% Cu samples during Ostwald ripening. Owing to the 3D imaging capability of tomography, this technique uniquely provides access to the growth rates of individual particles, thereby not only allowing a statistical characterization of coarsening—as has long been possible by conventional metallography—but also enabling quantification of the influence of local environment on particle boundary migration. The latter information is crucial to understanding growth kinetics during Ostwald ripening at high volume fractions of the coarsening phase. Automated image processing and segmentation routines were developed to close gaps in the network of particle boundaries and to track individual particles from one annealing step to the next. The particle tracking success rate places an upper bound of only a few percent on the likelihood of segmentation errors for any given particle. The accuracy of particle size trajectories extracted from the time-resolved tomographic reconstructions is correspondingly high. Statistically averaged coarsening data and individual particle growth rates are in excellent agreement with the results of prior experimental studies and with computer simulations of Ostwald ripening. - Highlights: • Ostwald ripening in Al–5 wt.% Cu measured by laboratory X-ray microtomography • Time-resolved measurement of individual particle growth • Automated segmentation routines developed to close gaps in particle boundary network • Particle growth/shrinkage rates deviate from LSW model prediction.

  2. Segregating gas from melt: an experimental study of the Ostwald ripening of vapor bubbles in magmas

    Science.gov (United States)

    Lautze, Nicole C.; Sisson, Thomas W.; Mangan, Margaret T.; Grove, Timothy L.

    2011-01-01

    Diffusive coarsening (Ostwald ripening) of H2O and H2O-CO2 bubbles in rhyolite and basaltic andesite melts was studied with elevated temperature–pressure experiments to investigate the rates and time spans over which vapor bubbles may enlarge and attain sufficient buoyancy to segregate in magmatic systems. Bubble growth and segregation are also considered in terms of classical steady-state and transient (non-steady-state) ripening theory. Experimental results are consistent with diffusive coarsening as the dominant mechanism of bubble growth. Ripening is faster in experiments saturated with pure H2O than in those with a CO2-rich mixed vapor probably due to faster diffusion of H2O than CO2 through the melt. None of the experimental series followed the time1/3 increase in mean bubble radius and time-1 decrease in bubble number density predicted by classical steady-state ripening theory. Instead, products are interpreted as resulting from transient regime ripening. Application of transient regime theory suggests that bubbly magmas may require from days to 100 years to reach steady-state ripening conditions. Experimental results, as well as theory for steady-state ripening of bubbles that are immobile or undergoing buoyant ascent, indicate that diffusive coarsening efficiently eliminates micron-sized bubbles and would produce mm-sized bubbles in 102–104 years in crustal magma bodies. Once bubbles attain mm-sizes, their calculated ascent rates are sufficient that they could transit multiple kilometers over hundreds to thousands of years through mafic and silicic melt, respectively. These results show that diffusive coarsening can facilitate transfer of volatiles through, and from, magmatic systems by creating bubbles sufficiently large for rapid ascent.

  3. Ostwald ripening of faceted Si particles in an Al-Si-Cu melt

    International Nuclear Information System (INIS)

    Shahani, A. J.; Xiao, X.; Skinner, K.; Peters, M.; Voorhees, P. W.

    2016-01-01

    The microstructural evolution of an Al-Si-Cu alloy during Ostwald ripening is imaged via synchrotron-based, four-dimensional (i.e., space and time resolved) X-ray tomography. Samples of composition Al-32 wt%Si-15 wt%Cu were annealed isothermally at 650 °C, in the two-phase solid-liquid regime, while tomographic projections were collected in situ over the course of five hours. Advances in experimental methods and computational approaches enable us to characterize the local interfacial curvatures and velocities during ripening. The sequence of three-dimensional reconstructions and interfacial shape distributions shows highly faceted Si particles in a copper-enriched liquid, that become increasingly isotropic or rounded over time. In addition, we find that the coarsening rate constant is approximately the same in the binary and ternary systems. By coupling these experimental measurements with CALPHAD modeling and ab initio molecular dynamics simulation, we assess the influence of Cu on the coarsening process. Lastly, we find the unusual “pinning” of microstructure at the junction between rough and smooth interfaces and suggest a mechanism for this behavior.

  4. Kinetic synergistic transitions in the Ostwald ripening processes

    Science.gov (United States)

    Sachkov, I. N.; Turygina, V. F.; Dolganov, A. N.

    2018-01-01

    There is proposed approach to mathematical description of the kinetic transitions in Ostwald ripening processes of volatile substance in nonuniformly heated porous materials. It is based upon the finite element method. There are implemented computer software. The main feature of the software is to calculate evaporation and condensation fluxes on the walls of a nonuniformly heated cylindrical capillary. Kinetic transitions are detected for three modes of volatile substances migration which are different by condensation zones location. There are controlling dimensionless parameters of the kinetic transition which are revealed during research. There is phase diagram of the Ostwald ripening process modes realization.

  5. Two-dimensional nanoparticle self-assembly using plasma-induced Ostwald ripening

    International Nuclear Information System (INIS)

    Tang, J; Photopoulos, P; Tsoukalas, D; Tserepi, A

    2011-01-01

    In this work, a novel Ag nanoparticle self-assembly process based on plasma-induced two-dimensional Ostwald ripening is demonstrated. Ag nanoparticles are deposited on p-doped Si substrates using a DC magnetron sputtering process. With the assistance of O 2 /Ar plasma treatment, different sizes and patterns of Ag nanoparticles are formed, due to the Ostwald ripening. The evolution of plasma-induced nanoparticle ripening is studied and a clear increase in particle size and a decrease in particle density are observed with increasing plasma treatment. From the experiments, it is concluded that the initial nanoparticle density and the plasma gas mixture (Ar/O 2 ratio) are important factors that affect the ripening process. The proposed plasma-directed Ag nanoparticle self-assembly provides a rapid method of tailoring the nanoparticle distribution on substrates, with potential applications in the fields of solar cells, biosensors, and catalysis.

  6. Pore shrinkage and Ostwald ripening in metallic systems. Progress report, July 1, 1978-June 30, 1979

    International Nuclear Information System (INIS)

    Kuczynski, G.C.; Allen, C.W.

    1979-03-01

    The new theory of Ostwald ripening phenomena is gradually unfolding. Based on the principle of minimum rate of entropy production, the general method including the mathematical formalisms of variational calculus, is now understood and has been applied to the case of annealing of void structures, a situation somewhat simpler to model than is particle coarsening. The resultant void distribution function is compared with that expected from the LSW theory and with experiments. Developments in three areas are described: generation and annealing of voids in HVEM, distribution of Ni 3 Al in Ni-Al alloys, and production of reproducible pore structures in nickel powder compacts

  7. TED of boron in the presence of EOR defects: the use of the theory of Ostwald ripening to calculate Si-interstitial supersaturation in the vicinity of extrinsic defects

    Science.gov (United States)

    Bonafos, C.; Alquier, D.; Martinez, A.; Mathiot, D.; Claverie, A.

    1996-05-01

    When end-of-range defects are located close to or within doping profiles they render diffusion "anomalous" by both enhancing the dopant diffusivity and trapping it, both phenomena decreasing with time. Upon annealing, these defects grow in size and their density is reduced through the emission and capture of Si-interstitial atoms by a coarsening process called Ostwald ripening. In this paper, we report on how, by coupling the Ostwald ripening theory with TEM observations of the time evolution of the dislocation loops upon annealing, quantitative information allowing the enhanced diffusivity to be understood can be extracted. Indeed, during the coarsening process, a supersaturation, {C}/{C e}, of Si self-interstitial atoms is maintained between the loops and decreases with time. The enhanced diffusivity is assumed to be linked to the evolution of this interstitial supersaturation during annealing through the interstitial component of boron diffusion. We show that C drastically decreases during the first second of the anneal to asymptotically reach a value just above the equilibrium concentration Ce. This rapid decay is precisely at the origin of the transient enhanced diffusivity of dopants in the vicinity of the loops.

  8. On the theory of Ostwald ripening: formation of the universal distribution

    International Nuclear Information System (INIS)

    Alexandrov, D V

    2015-01-01

    A theoretical description of the final stage of Ostwald ripening given by Lifshitz and Slyozov (LS) predicts that after long times the distribution of particles over sizes tends to a universal form. A qualitative behavior of their theory has been confirmed, but experimental particle size distributions are more broad and squat than the LS asymptotic solution. The origin of discrepancies between the theory and experimental data is caused by the relaxation of solutions from the early to late stages of Ostwald ripening. In other words, the initial conditions at the ripening stage lead to the formation of a transition region near the blocking point of the LS theory and completely determine the distribution function. A new theoretical approach of the present analysis based on the Slezov theory (Slezov 1978 Formation of the universal distribution function in the dimension space for new-phase particles in the diffusive decomposition of the supersaturated solid solution J. Phys. Chem. Solids 39 367–74; Slezov 2009 Kinetics of First-Order Phase Transitions (Weinheim: Wiley, VCH)) focuses on a relaxation dynamics of analytical solutions from the early stage of Ostwald ripening to its concluding state, which is described by the LS asymptotic regime. An algebraic equation for the boundaries of a transition layer independent of all material parameters is derived. A time-dependent function ε(τ) responsible for the evolution of solutions at the ripening stage is found. The distribution function obtained is more broad and flat than the LS asymptotic solution. The particle radius, supersaturation and number density as functions of time are determined. The analytical solutions obtained are in good agreement with experimental data. (paper)

  9. Local Correlation during Ostwald ripening of two-dimensional islands on Ag(111)

    NARCIS (Netherlands)

    Morgenstern, Karina; Rosenfeld, G.; Comsa, George

    1999-01-01

    Using two-dimensional Ag adatom islands on Ag(111) as a model system, we study the importance of local correlations in diffusion-limited Ostwald ripening. For the coverages studied (0.08, 0.21, and 0.3 ML), we find that the ripening can be surprisingly well described in a nearest neighbour model

  10. Solubility-Parameter-Guided Solvent Selection to Initiate Ostwald Ripening for Interior Space-Tunable Structures with Architecture-Dependent Electrochemical Performance.

    Science.gov (United States)

    Mao, Baoguang; Guo, Donglei; Qin, Jinwen; Meng, Tao; Wang, Xin; Cao, Minhua

    2018-01-08

    Despite significant advancement in preparing various hollow structures by Ostwald ripening, one common problem is the intractable uncontrollability of initiating Ostwald ripening due to the complexity of the reaction processes. Here, a new strategy on Hansen solubility parameter (HSP)-guided solvent selection to initiate Ostwald ripening is proposed. Based on this comprehensive principle for solvent optimization, N,N-dimethylformamide (DMF) was screened out, achieving accurate synthesis of interior space-tunable MoSe 2 spherical structures (solid, core-shell, yolk-shell and hollow spheres). The resultant MoSe 2 structures exhibit architecture-dependent electrochemical performances towards hydrogen evolution reaction and sodium-ion batteries. This pre-solvent selection strategy can effectively provide researchers great possibility in efficiently synthesizing various hollow structures. This work paves a new pathway for deeply understanding Ostwald ripening. © 2018 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

  11. Ostwald ripening in two-phase mixtures

    International Nuclear Information System (INIS)

    Voorhees, P.W.

    1982-01-01

    Experimental measurements of the temperature of a rapidly solidified solid-liquid mixture have been made over a range of volume fractions solid 0.23 to 0.95. These experiments demonstrate the viability of measuring the change in interfacial curvature with time via precision thermometry. The experimental measurements also indicate that there is no radical change in interface morphology over a wide range of volume fractions solid. A solution to the multi-particle diffusion problem (MDP) has been constructed through the use of potential theory. The solution to the MDP was used to describe the diffusion field within a coarsening two-phase mixture consisting of dispersed spherical second-phase particles. Since this theory is based upon the MDP, interparticle diffusional interactions are specifically included in the treatment. As a result, the theory yields, for the first time, insights into the influence of the local distribution of curvature on a particle's coarsening rate. The effect of interparticle interactions on the collective behavior of an ensemble of coarsening particles was also investigated. It was found that any arbitrary distribution of particle radii will tend to a specific time independent distribution when the particle radii are scaled by the average particle radius. Furthermore, it was determined that with increasing volume fraction of coarsening phase, these time independent distributions become broader and more symmetric. It was also found that the ripening kinetics, as measured by the growth rate of the average particle size, increases by a factor of five upon increasing the volume fraction of coarsening phase from zero to 0.5

  12. Generalization of the Lifshitz-Slyozov-Wagner coarsening theory to non-dilute multi-component systems

    Czech Academy of Sciences Publication Activity Database

    Svoboda, Jiří; Fischer, F. D.

    2014-01-01

    Roč. 79, OCT (2014), s. 304-314 ISSN 1359-6454 R&D Projects: GA ČR(CZ) GA14-24252S Institutional support: RVO:68081723 Keywords : Coarsening * Ostwald ripening * Multicomponent * Theory and modelling * Non-zero volume fraction of precipitates Subject RIV: BJ - Thermodynamics Impact factor: 4.465, year: 2014

  13. Coarsening behavior of lath and its effect on creep rates in tempered martensitic 9Cr-W steels

    International Nuclear Information System (INIS)

    Abe, F.

    2004-01-01

    The coarsening behavior of martensite lath has been investigated by means of transmission electron microscopy for tempered martensitic 9 wt.% Cr-(0, 1, 2, 4 wt.%) W steels during creep at 823-923 K. During creep, the recovery of excess dislocations, the agglomeration of carbides and the coarsening of laths take place. The coarsening of laths with absorbing excess dislocations is the major process in the creep acceleration. The coarsening rate of lath decreases with increasing W concentration, which is correlated with the rate of Ostwald ripening of M 23 C 6 carbides. The progressive local-coalescence of two adjacent laths boundaries near the Y-junction causes the movement of Y-junction, resulting in the coarsening of lath

  14. Annealing-induced Ge/Si(100) island evolution

    International Nuclear Information System (INIS)

    Zhang Yangting; Drucker, Jeff

    2003-01-01

    Ge/Si(100) islands were found to coarsen during in situ annealing at growth temperature. Islands were grown by molecular-beam epitaxy of pure Ge and annealed at substrate temperatures of T=450, 550, 600, and 650 deg. C, with Ge coverages of 6.5, 8.0, and 9.5 monolayers. Three coarsening mechanisms operate in this temperature range: wetting-layer consumption, conventional Ostwald ripening, and Si interdiffusion. For samples grown and annealed at T=450 deg. C, consumption of a metastably thick wetting layer causes rapid initial coarsening. Slower coarsening at longer annealing times occurs by conventional Ostwald ripening. Coarsening of samples grown and annealed at T=550 deg. C occurs via a combination of Si interdiffusion and conventional Ostwald ripening. For samples grown and annealed at T≥600 deg. C, Ostwald ripening of SiGe alloy clusters appears to be the dominant coarsening mechanism

  15. Ostwald Ripening Process of Coherent β′ Precipitates during Aging in Fe0.75Ni0.10Al0.15 and Fe0.74Ni0.10Al0.15Cr0.01 Alloys

    Directory of Open Access Journals (Sweden)

    N. Cayetano-Castro

    2015-01-01

    Full Text Available The Ostwald ripening process was studied in Fe0.75Ni0.10Al0.15 and Fe0.74Ni0.10Al0.15Cr0.01 alloys after aging at 750, 850, and 950°C for different times. The microstructural evolution shows a rounded cube morphology (Fe, NiAl β′ precipitates aligned in the ferrite matrix, which changes to elongated plates after prolonged aging. The variation of the equivalent radii of precipitates with time follows the modified Lifshitz-Slyozov-Wagner theory for diffusion-controlled coarsening. Thermo-Calc analysis shows that the chromium content is richer in the matrix than in the precipitates which causes higher hardness and coarsening resistance in the aged Fe0.74Ni0.10Al0.15Cr0.01 alloy.

  16. Role of surface properties for the kinetics of bubble Ostwald ripening in saponin-stabilized foams

    NARCIS (Netherlands)

    Tcholakova, Slavka; Mustan, Fatmegul; Pagureva, Nevena; Golemanov, Konstantin; Denkov, Nikolai D.; Pelan, Edward G.; Stoyanov, Simeon D.

    2017-01-01

    Bubble Ostwald ripening (OR) leads to a gradual increase of the mean bubble size in foams with time. The rate of OR can be reduced significantly or even arrested completely using appropriate solid particles and/or surfactants as foam stabilizers. In the current paper, we show that saponins, a

  17. Ostwald ripening theory. Final Report, 3 October 1984-1 June 1986

    International Nuclear Information System (INIS)

    Baird, J.K.

    1986-06-01

    The Ostwald-ripening theory is deduced and discussed starting from the fundamental principles such as Ising model concept, Mayer cluster expansion, Langer condensation point theory, Ginzburg-Landau free energy, Stillinger cutoff-pair potential, LSW-theory and MLSW-theory. Mathematical intricacies are reduced to an understanding version. Comparison of selected works, from 1949 to 1984, on solution of diffusion equation with and without sink/sources term(s) is presented. Kahlweit's 1980 work and Marqusee-Ross' 1954 work are more emphasized. Odijk and Lekkerkerker's 1985 work on rodlike macromolecules is introduced in order to simulate interested investigators

  18. Ostwald ripening of Pb nanocrystalline phase in mechanically milled Al-Pb alloys and the influence of Cu additive

    International Nuclear Information System (INIS)

    Wu, Z.F.; Zeng, M.Q.; Ouyang, L.Z.; Zhang, X.P.; Zhu, M.

    2005-01-01

    The coarsening behavior of nanosized Pb phase in both Al-10%Pb and Al-10%Pb-4.5%Cu alloys has been studied by X-ray diffraction and transmission electron microscopy analysis. The coarsening of Pb nanophase in Al-Pb alloys still follows the classical ripening theory (the LSW theory) and the addition of Cu decreases the coarsening rate of Pb nanophase

  19. Ostwald ripening: an approach with dynamical systems

    Directory of Open Access Journals (Sweden)

    F.S. Lameiras

    1999-07-01

    Full Text Available This approach assumes three functions independently acting on a set of microparticles. The first one, w1, concerns re-distribution of mass to decrease the surface energy. The second one, w2, concerns re-distribution of mass to increase the entropy of the microparticle set. The third one, w3, is a further re-distribution of mass that vanishes a microparticle. Once vanished, its mass is distributed among its neighbors. w1 and w3 release energy, whereas w2 absorbs energy. Part of the energy released should be available to sustain w2. The action frequency of w1, w2, and w3, the amount of mass exchanged in each iteraction, the fraction of released energy available to sustain w2, and the size of a vanishing microparticle can be varied. As the dynamical system formed by w1, w2, and w3 act on an initial microparticle set, it is observed an evolution resembling the Ostwald ripening concerning steady-state size distribution and microparticle growth.

  20. Coarsening of Pd nanoparticles in an oxidizing atmosphere studied by in situ TEM

    DEFF Research Database (Denmark)

    Simonsen, Søren Bredmose; Chorkendorff, Ib; Dahl, Søren

    2016-01-01

    The coarsening of supported palladium nanoparticles in an oxidizing atmosphere was studied in situ by means of transmission electron microscopy (TEM). Specifically, the Pd nanoparticles were dispersed on a planar and amorphous Al2O3 support and were observed during the exposure to 10 mbar technical...... for the Ostwald ripening process indicates that the observed change in the particle size distribution can be accounted for by wetting of the Al2O3 support by the larger Pd nanoparticles....

  1. High sintering resistance of size-selected platinum cluster catalysts by suppressed ostwald ripening

    DEFF Research Database (Denmark)

    Wettergren, Kristina; Schweinberger, Florian F.; Deiana, Davide

    2014-01-01

    on different supports exhibit remarkable intrinsic sintering resistance even under reaction conditions. The observed stability is related to suppression of Ostwald ripening by elimination of its main driving force via size-selection. This study thus constitutes a general blueprint for the rational design...... of sintering resistant catalyst systems and for efficient experimental strategies to determine sintering mechanisms. Moreover, this is the first systematic experimental investigation of sintering processes in nanoparticle systems with an initially perfectly monomodal size distribution under ambient conditions....

  2. Chemical-Reaction-Controlled Phase Separated Drops: Formation, Size Selection, and Coarsening

    Science.gov (United States)

    Wurtz, Jean David; Lee, Chiu Fan

    2018-02-01

    Phase separation under nonequilibrium conditions is exploited by biological cells to organize their cytoplasm but remains poorly understood as a physical phenomenon. Here, we study a ternary fluid model in which phase-separating molecules can be converted into soluble molecules, and vice versa, via chemical reactions. We elucidate using analytical and simulation methods how drop size, formation, and coarsening can be controlled by the chemical reaction rates, and categorize the qualitative behavior of the system into distinct regimes. Ostwald ripening arrest occurs above critical reaction rates, demonstrating that this transition belongs entirely to the nonequilibrium regime. Our model is a minimal representation of the cell cytoplasm.

  3. Measuring laves phase particle size and thermodynamic calculating its growth and coarsening behavior in P92 steels

    DEFF Research Database (Denmark)

    Yao, Bing-Yin; Zhou, Rong-Can; Fan, Chang-Xin

    2010-01-01

    The growth of Laves phase particles in three kinds of P92 steels were investigated. Laves phase particles can be easily separated and distinguished from the matrix and other particles by atom number contrast using comparisons of the backscatter electrons (BSE) images and the secondary electrons (SE......) images in scanning electron microscope (SEM). The smaller Laves phase particle size results in higher creep strength and longer creep exposure time at the same conditions. DICTRA software was used to model the growth and coarsening behavior of Laves phase in the three P92 steels. Good agreements were...... attained between measurements in SEM and modeling by DICTRA. Ostwald ripening should be used for the coarsening calculation of Laves phase in P92 steels for time longer than 20000 h and 50000 h at 650°C and 600°C, respectively. © 2010 Chin. Soc. for Elec. Eng....

  4. Biomimetic Silica Nanoparticles Prepared by a Combination of Solid-Phase Imprinting and Ostwald Ripening.

    Science.gov (United States)

    Piletska, Elena; Yawer, Heersh; Canfarotta, Francesco; Moczko, Ewa; Smolinska-Kempisty, Katarzyna; Piletsky, Stanislav S; Guerreiro, Antonio; Whitcombe, Michael J; Piletsky, Sergey A

    2017-09-14

    Herein we describe the preparation of molecularly imprinted silica nanoparticles by Ostwald ripening in the presence of molecular templates immobilised on glass beads (the solid-phase). To achieve this, a seed material (12 nm diameter silica nanoparticles) was incubated in phosphate buffer in the presence of the solid-phase. Phosphate ions act as a catalyst in the ripening process which is driven by differences in surface energy between particles of different size, leading to the preferential growth of larger particles. Material deposited in the vicinity of template molecules results in the formation of sol-gel molecular imprints after around 2 hours. Selective washing and elution allows the higher affinity nanoparticles to be isolated. Unlike other strategies commonly used to prepare imprinted silica nanoparticles this approach is extremely simple in nature and can be performed under physiological conditions, making it suitable for imprinting whole proteins and other biomacromolecules in their native conformations. We have demonstrated the generic nature of this method by preparing imprinted silica nanoparticles against targets of varying molecular mass (melamine, vancomycin and trypsin). Binding to the imprinted particles was demonstrated in an immunoassay (ELISA) format in buffer and complex media (milk or blood plasma) with sub-nM detection ability.

  5. Coarsening behaviour and interfacial structure of γ′ precipitates in Co-Al-W based superalloys

    International Nuclear Information System (INIS)

    Vorontsov, V.A.; Barnard, J.S.; Rahman, K.M.; Yan, H.-Y.; Midgley, P.A.; Dye, D.

    2016-01-01

    This work discusses the effects of alloying on the coarsening behaviour of the L1 2 ordered γ ′ phase and the structure of the γ/γ ′ interfaces in three Co-Al-W base superalloys aged at ∼90 °C below the respective solvus temperatures: Co-7Al-7W, Co-10Al-5W-2Ta and Co-7Al-7W-20Ni (at.%). The coarsening kinetics are adequately characterised by the classical Lifshitz-Slyozov-Wagner model for Ostwald ripening. Co-7Al-7W exhibited much slower coarsening than its quaternary derivatives. Alloying can be exploited to modify the coarsening kinetics either by increasing the solvus temperature by adding tantalum, or by adding nickel to shift the rate controlling mechanism towards dependence on the diffusion of aluminium rather than tungsten. Lattice resolution STEM imaging was used to measure the widths of the order-disorder (structural) and Z-contrast (compositional) gradients across the γ/γ ′ interfaces. Similarly to nickel base superalloys, the compositional gradient was found to be wider than the structural. Co-7Al-7W-20Ni had much wider interface gradients than Co-7Al-7W and Co-10Al-5W-2Ta, which suggests that its γ ′ phase stoichiometry is less constrained. A possible correlation between temperature and misfit normalised r vs. t 1/3 coarsening rate coefficients and the structural gradient width has also been identified, whereby alloys with wider interfaces exhibit faster coarsening rates.

  6. Spontaneous and Selective Nanowelding of Silver Nanowires by Electrochemical Ostwald Ripening and High Electrostatic Potential at the Junctions for High-Performance Stretchable Transparent Electrodes.

    Science.gov (United States)

    Lee, Hyo-Ju; Oh, Semi; Cho, Ki-Yeop; Jeong, Woo-Lim; Lee, Dong-Seon; Park, Seong-Ju

    2018-04-25

    Metal nanowires have been gaining increasing attention as the most promising stretchable transparent electrodes for emerging field of stretchable optoelectronic devices. Nanowelding technology is a major challenge in the fabrication of metal nanowire networks because the optoelectronic performances of metal nanowire networks are mostly limited by the high junction resistance between nanowires. We demonstrate the spontaneous and selective welding of Ag nanowires (AgNWs) by Ag solders via an electrochemical Ostwald ripening process and high electrostatic potential at the junctions of AgNWs. The AgNWs were welded by depositing Ag nanoparticles (AgNPs) on the conducting substrate and then exposing them to water at room temperature. The AgNPs were spontaneously dissolved in water to form Ag + ions, which were then reduced to single-crystal Ag solders selectively at the junctions of the AgNWs. Hence, the welded AgNWs showed higher optoelectronic and stretchable performance compared to that of as-formed AgNWs. These results indicate that electrochemical Ostwald ripening-based welding can be used as a promising method for high-performance metal nanowire electrodes in various next-generation devices such as stretchable solar cells, stretchable displays, organic light-emitting diodes, and skin sensors.

  7. An algorithm for emulsion stability simulations: account of flocculation, coalescence, surfactant adsorption and the process of Ostwald ripening.

    Science.gov (United States)

    Urbina-Villalba, German

    2009-03-01

    The first algorithm for Emulsion Stability Simulations (ESS) was presented at the V Conferencia Iberoamericana sobre Equilibrio de Fases y Diseño de Procesos [Luis, J.; García-Sucre, M.; Urbina-Villalba, G. Brownian Dynamics Simulation of Emulsion Stability In: Equifase 99. Libro de Actas, 1(st) Ed., Tojo J., Arce, A., Eds.; Solucion's: Vigo, Spain, 1999; Volume 2, pp. 364-369]. The former version of the program consisted on a minor modification of the Brownian Dynamics algorithm to account for the coalescence of drops. The present version of the program contains elaborate routines for time-dependent surfactant adsorption, average diffusion constants, and Ostwald ripening.

  8. From nanometer aggregates to micrometer crystals

    DEFF Research Database (Denmark)

    Schultz, Logan Nicholas; Dideriksen, Knud; Lakshtanov, Leonid

    2014-01-01

    Grain size increases when crystals respond to dynamic equilibrium in a saturated solution. The pathway to coarsening is generally thought to be driven by Ostwald ripening, that is, simultaneous dissolution and reprecipitation, but models to describe Ostwald ripening neglect solid-solid interactions...... and crystal shapes. Grain coarsening of calcite, CaCO3, is relevant for biomineralization and commercial products and is an important process in diagenesis of sediments to rock during geological time. We investigated coarsening of pure, synthetic calcite powder of sub-micrometer diameter crystals and aged...... it in saturated solutions at 23, 100, and 200 °C for up to 261 days. Scanning electron microscopy (SEM) and Brunauer-Emmett-Teller (BET) surface area analysis showed rapid coarsening at 100 and 200 °C. Evidence of particle growth at 23 °C was not visible by SEM, but high resolution X-ray diffraction (XRD) data...

  9. The coarsening process of Ge precipitates in an Al-4 wt.% Ge alloy

    Energy Technology Data Exchange (ETDEWEB)

    Deaf, G.H

    2004-05-01

    In this paper the results of a quantitative transmission electron microscopy (TEM) investigation of the precipitation process of Ge in an Al-4 wt.% Ge alloy are described. Two crystallographic orientation relationships between the irregular germanium precipitate and aluminum matrix were found to be [1 0 0]{sub Ge} || [1 1 0]{sub Al} and [1 1 4]{sub Ge} || [1 0 0]{sub Al}. The irregular germanium precipitates formed on [0 0 1]{sub Al} habit planes. The origin of the irregular shape is due to the existence of a highly anisotropic interfacial energy as well as in an isotropic growth rate along <1 1 0>{sub A1} directions. Particles sizes were determined for variety of isothermal ageing times at 348, 423 and 523 K. The coarsening of the different morphologies of Ge precipitates was found to obey Ostwald ripening kinetics. The TEM results showed that the coarsening of irregular particles was due to the interfacial coalescence between these particles. Nine different morphologies have been distinguished in the form of (i) irregular particles, (ii) spheres, (iii) hexagonal plates, (iv) rods, (v) triangular plates, (vi) laths, (vii) small tetrahedra, (viii) rectangular plates, and (ix) Lamellae shape.

  10. Preparation and photocatalytic activity of hollow ZnSe microspheres via Ostwald ripening

    International Nuclear Information System (INIS)

    Zhang Lihui; Yang Heqing; Xie Xiaoli; Zhang Fenghua; Li Li

    2009-01-01

    Hollow ZnSe microspheres were prepared via a facile hydrothermal reaction of Zn(AC) 2 .2H 2 O with Na 2 SeO 3 and ethylene glycol in NaOH solution at 180 deg. C for 12 h. The products were characterized by means of X-ray diffraction, scanning electron microscopy, transmission electron microscopy and Raman spectrum. The hollow microspheres with the diameters of about 2 μm are constructed from ZnSe nanoparticles with the cubic zinc blende structure, the size of hollow interiors and constituent ZnSe nanodots can be tuned by changing the reaction time. The hollow microspheres are formed via an Ostwald ripening process. Photoluminescence and photocatalytic activity of the hollow ZnSe microspheres were studied at room temperature. The results indicate that the hollow microspheres constructed from ZnSe nanoparticles display a strong near-band edge emission at 479 nm and a very weak deep defect (DD) related emission at 556 nm and a high photocatalytic activity in the photodegradation of methyl orange. The photodegradation of methyl orange catalyzed by the ZnSe microspheres is a pseudo first-order reaction

  11. Ripening of Semiconductor Nanoplatelets.

    Science.gov (United States)

    Ott, Florian D; Riedinger, Andreas; Ochsenbein, David R; Knüsel, Philippe N; Erwin, Steven C; Mazzotti, Marco; Norris, David J

    2017-11-08

    Ostwald ripening describes how the size distribution of colloidal particles evolves with time due to thermodynamic driving forces. Typically, small particles shrink and provide material to larger particles, which leads to size defocusing. Semiconductor nanoplatelets, thin quasi-two-dimensional (2D) particles with thicknesses of only a few atomic layers but larger lateral dimensions, offer a unique system to investigate this phenomenon. Experiments show that the distribution of nanoplatelet thicknesses does not defocus during ripening, but instead jumps sequentially from m to (m + 1) monolayers, allowing precise thickness control. We investigate how this counterintuitive process occurs in CdSe nanoplatelets. We develop a microscopic model that treats the kinetics and thermodynamics of attachment and detachment of monomers as a function of their concentration. We then simulate the growth process from nucleation through ripening. For a given thickness, we observe Ostwald ripening in the lateral direction, but none perpendicular. Thicker populations arise instead from nuclei that capture material from thinner nanoplatelets as they dissolve laterally. Optical experiments that attempt to track the thickness and lateral extent of nanoplatelets during ripening appear consistent with these conclusions. Understanding such effects can lead to better synthetic control, enabling further exploration of quasi-2D nanomaterials.

  12. Sonication-induced Ostwald ripening of ZIF-8 nanoparticles and formation of ZIF-8/polymer composite membranes

    KAUST Repository

    Thompson, Joshua A.

    2012-08-01

    The effect of typical membrane processing conditions on the structure, interfacial morphology, and gas separation performance of MOF/polymer nanocomposite membranes is investigated. In particular, the ZIF-8/Matrimid® nanocomposite membrane system is examined, and it is shown that ultrasonication - a commonly employed particle dispersion method - induces significant changes in the shape, size distribution, and structure of ZIF-8 particles suspended in an organic solvent during membrane processing. Dynamic light scattering and electron microscopy reveal that ZIF-8 nanoparticles undergo substantial Ostwald ripening when subjected to high intensity ultrasonication as often required in the formation of MOF/polymer nanocomposite membranes. Other characterization techniques reveal that the ripened particles exhibit lower pore volumes and lower surface areas compared to the as-made material. ZIF-8/Matrimid® composite membranes fabricated using two sonication methods show significant differences in microstructure. Permeation measurements show significant enhancement in permeability of CO 2 and increased CO 2/CH 4 selectivity in membranes fabricated with high-intensity sonication. In contrast, composite membranes prepared with low-intensity sonication are found to be defective. A careful evaluation of MOF membrane processing conditions, as well as knowledge of the properties of the MOF material after these membrane processing steps, are necessary to develop reliable processing-structure-property relations for MOF-containing membranes. © 2012 Elsevier Inc. All rights reserved.

  13. A discrete model of Ostwald ripening based on multiple pairwise interactions

    Science.gov (United States)

    Di Nunzio, Paolo Emilio

    2018-06-01

    A discrete multi-particle model of Ostwald ripening based on direct pairwise interactions is developed for particles with incoherent interfaces as an alternative to the classical LSW mean field theory. The rate of matter exchange depends on the average surface-to-surface interparticle distance, a characteristic feature of the system which naturally incorporates the effect of volume fraction of second phase. The multi-particle diffusion is described through the definition of an interaction volume containing all the particles involved in the exchange of solute. At small volume fractions this is proportional to the size of the central particle, at higher volume fractions it gradually reduces as a consequence of diffusion screening described on a geometrical basis. The topological noise present in real systems is also included. For volume fractions below about 0.1 the model predicts broad and right-skewed stationary size distributions resembling a lognormal function. Above this value, a transition to sharper, more symmetrical but still right-skewed shapes occurs. An excellent agreement with experiments is obtained for 3D particle size distributions of solid-solid and solid-liquid systems with volume fraction 0.07, 0.30, 0.52 and 0.74. The kinetic constant of the model depends on the cube root of volume fraction up to about 0.1, then increases rapidly with an upward concavity. It is in good agreement with the available literature data on solid-liquid mixtures in the volume fraction range from 0.20 to about 0.75.

  14. Numerical simulation of two-dimensional late-stage coarsening for nucleation and growth

    International Nuclear Information System (INIS)

    Akaiwa, N.; Meiron, D.I.

    1995-01-01

    Numerical simulations of two-dimensional late-stage coarsening for nucleation and growth or Ostwald ripening are performed at area fractions 0.05 to 0.4 using the monopole and dipole approximations of a boundary integral formulation for the steady state diffusion equation. The simulations are performed using two different initial spatial distributions. One is a random spatial distribution, and the other is a random spatial distribution with depletion zones around the particles. We characterize the spatial correlations of particles by the radial distribution function, the pair correlation functions, and the structure function. Although the initial spatial correlations are different, we find time-independent scaled correlation functions in the late stage of coarsening. An important feature of the late-stage spatial correlations is that depletion zones exist around particles. A log-log plot of the structure function shows that the slope at small wave numbers is close to 4 and is -3 at very large wave numbers for all area fractions. At large wave numbers we observe oscillations in the structure function. We also confirm the cubic growth law of the average particle radius. The rate constant of the cubic growth law and the particle size distribution functions are also determined. We find qualitatively good agreement between experiments and the present simulations. In addition, the present results agree well with simulation results using the Cahn-Hilliard equation

  15. A temperature dependent cyclic plasticity model for hot work tool steel including particle coarsening

    Science.gov (United States)

    Jilg, Andreas; Seifert, Thomas

    2018-05-01

    Hot work tools are subjected to complex thermal and mechanical loads during hot forming processes. Locally, the stresses can exceed the material's yield strength in highly loaded areas as e.g. in small radii in die cavities. To sustain the high loads, the hot forming tools are typically made of martensitic hot work steels. While temperatures for annealing of the tool steels usually lie in the range between 400 and 600 °C, the steels may experience even higher temperatures during hot forming, resulting in softening of the material due to coarsening of strengthening particles. In this paper, a temperature dependent cyclic plasticity model for the martensitic hot work tool steel 1.2367 (X38CrMoV5-3) is presented that includes softening due to particle coarsening and that can be applied in finite-element calculations to assess the effect of softening on the thermomechanical fatigue life of hot work tools. To this end, a kinetic model for the evolution of the mean size of secondary carbides based on Ostwald ripening is coupled with a cyclic plasticity model with kinematic hardening. Mechanism-based relations are developed to describe the dependency of the mechanical properties on carbide size and temperature. The material properties of the mechanical and kinetic model are determined on the basis of tempering hardness curves as well as monotonic and cyclic tests.

  16. Ostwald ripening of decomposed phases in Cu-Ni-Cr alloys

    International Nuclear Information System (INIS)

    Hernandez-Santiago, Felipe; Lopez-Hirata, Victor; Dorantes-Rosales, Hector J.; Saucedo-Munoz, Maribel L.; Gonzalez-Velazquez, Jorge L.; Paniagua-Mercado, Ana Ma.

    2008-01-01

    A study of the coarsening process of the decomposed phases was carried out in the Cu-34 wt.% Ni-4 wt.% Cr and Cu-45 wt.% Ni-10 wt.% Cr alloys using transmission electron microscopy. As aging progressed, the morphology of the coherent decomposed Ni-rich phase changed from cuboids to platelets aligned in the Cu-rich matrix directions. Prolonged aging caused the loss of coherency between the decomposed phases and the morphology of the Ni-rich phase changed to ellipsoidal. The variation of mean radius of the coherent decomposed phases with aging time followed the modified LSW theory for thermally activated growth in ternary alloy systems. The linear variation of the density number of precipitates and matrix supersaturation with aging time, also confirmed that the coarsening process followed the modified LSW theory in both alloys. The coarsening rate was faster in the symmetrical Cu-45 wt.% Ni-10 wt.% Cr alloy due to its higher volume fraction of precipitates. The activation energy for thermally activated growth was determined to be about 182 and 102 kJ mol -1 in the Cu-34 wt.% Ni-4 wt.% Cr and Cu-45 wt.% Ni-10 wt.% Cr alloys, respectively. The lower energy for the former alloy seems to be related to an increase in the atomic diffusion process as the chromium content increases. The size distributions of precipitates in the Cu-Ni-Cr alloys were broader and more symmetric than that predicted by the modified LSW theory for ternary alloys

  17. A Molecular Dynamics Approach for Nucleation-Growth of Cryogenic Cavitation

    KAUST Repository

    Tsuda, Shin-ichi; Komatsu, Taiga; Takagi, Shu; Matsumoto, Yoichiro

    2011-01-01

    The growth of cavitation bubble nuclei in a metastable state in liquid argon, as one of cryogenic fluids, was investigated using a Molecular Dynamics (MD) simulation with a Nosé-Hoover chain thermostat. We observed rapid growth of bubble nuclei with weak inter-bubble interaction in the early stage, while observed a competing coarsening that looks like Ostwald ripening in the late stage and its growth exponent n became 0.51. We compared the present MD result with that in an adiabatic simulation (Energy-constant MD without any thermostats), and the influence of the field temperature was discussed. Also, we compared the present MD results with a coarsening theory for droplets, and discussed the characteristics of the coarsening mechanism of bubble nuclei. Copyright © 2011 by ASME.

  18. Observation of glassy state relaxation during annealing of frozen sugar solutions by X-ray computed tomography.

    Science.gov (United States)

    Nakagawa, Kyuya; Tamiya, Shinri; Do, Gabsoo; Kono, Shinji; Ochiai, Takaaki

    2018-06-01

    Glassy phase formation in a frozen product determines various properties of the freeze-dried products. When an aqueous solution is subjected to freezing, a glassy phase forms as a consequence of freeze-concentration. During post-freezing annealing, the relaxation of the glassy phase and the ripening of ice crystals (i.e. Ostwald ripening) spontaneously occur, where the kinetics are controlled by the annealing and glass transition temperatures. This study was motivated to observe the progress of glassy state relaxation separate from ice coarsening during annealing. X-ray computed tomography (CT) was used to observe a frozen and post-freezing annealed solutions by using monochromatized X-ray from the synchrotron radiation. CT images were successfully obtained, and the frozen matrix were analyzed based on the gray level values that were equivalent to the linear X-ray attenuation coefficients of the observed matters. The CT images obtained from rapidly frozen sucrose and dextrin solutions with different concentrations gave clear linear relationships between the linear X-ray attenuation coefficients values and the solute concentrations. It was confirmed that the glassy state relaxation progressed as increasing annealing time, and this trend was larger in the order of the glass transition temperature of the maximally freeze-concentrated phase. The sucrose-water system required nearly 20 h of annealing time at -5 °C for the completion of the glassy phase relaxation, whereas dextrin-water systems required much longer periods because of their higher glass transition temperatures. The trends of ice coarsening, however, did not perfectly correspond to the trends of the relaxation, suggesting that the glassy phase relaxation and Ostwald ripening would jointly control the ice crystal growth/ripening kinetics, and the dominant mechanism differed by the annealing stage. Copyright © 2018 Elsevier B.V. All rights reserved.

  19. Perspective: Understanding of ripening growth model for minimum residual PbI2 and its limitation in the planar perovskite solar cells

    Directory of Open Access Journals (Sweden)

    Se-Yun Kim

    2016-10-01

    Full Text Available The power conversion efficiency of lead halide perovskite solar cells recently surpassed 22.1%. In this study, we suggest the perovskite absorber growth mechanism of the two-step process could be explained by an Ostwald ripening growth model for planar-structure perovskite solar cells. We attempt to find out the source of two main problems such as unreacted PbI2 and non-uniformed morphology by the proposed ripening growth mechanism and experimental results. This growth mechanism opens the way toward understanding a key aspect of the photovoltaic operation of high-efficiency, two-step perovskite solar cells.

  20. Microstructure characteristics of high borated stainless steel fabricated by hot-pressing sintering

    Energy Technology Data Exchange (ETDEWEB)

    Zhou, Xuan; Wang, Mingjia, E-mail: mingjiawangysu@126.com; Zhao, Hongchang

    2016-04-25

    The present study investigated the microstructure of powder metallurgy (P/M) high borated stainless steel through hot-pressing sintering in a temperature range of 1000–1150 °C within 30 min under 30 MPa. Microstructure and phase examinations were carried out by applying scanning electron microscope, electron backscatter diffraction and X-ray diffraction analysis. The results of as-atomized powders demonstrated that many powders kept egg-type structure with an austenite outer layer and the eutectic borides were much finer than those in traditional cast products. Microstructure studies revealed that borides suffered Ostwald ripening and were significantly influenced by the sintering temperature. Orientation maps indicated that the inter-particle contact areas consisted of equiaxed grains and the regions consisting of large elongated grains partly inherited the microstructure characteristics of as-atomized powder particles. Furthermore, the mechanisms governing the morphological changes in microstructure were discussed. - Highlights: • Near-complete densification could be obtained through hot-pressing sintering. • There was no phase transformation and present phases were M{sub 2}B and austenite. • Borides suffered Ostwald ripening and were significantly influenced by temperature. • Inter-particle contact areas consisted of equiaxed grains for recrystallization. • Deformation-free zones exhibited elongated grains for dendritic arms coarsening.

  1. Growth kinetics of tin oxide nanocrystals in colloidal suspensions under hydrothermal conditions

    International Nuclear Information System (INIS)

    Lee, Eduardo J.H.; Ribeiro, Caue; Longo, Elson; Leite, Edson R.

    2006-01-01

    Colloidal suspensions of tin oxide nanocrystals were synthesized at room temperature by the hydrolysis reaction of tin chloride (II), in an ethanolic solution. The coarsening kinetics of such nanocrystals was studied by submitting the as-prepared suspensions to hydrothermal treatments at temperatures of 100, 150 and 200 deg. C for periods between 60 and 12,000 min. Transmission electron microscopy (TEM) was used to characterize the samples (i.e. distribution of nanocrystal size, average particle radius and morphology). The results show that the usual Ostwald ripening coarsening mechanism does not fit well the experimental data, which is an indicative that this process is not significant for SnO 2 nanocrystals, in the studied experimental conditions. The morphology evolution of the nanocrystals upon hydrothermal treatment indicates that growth by oriented attachment (OA) should be significant. A kinetic model that describes OA growth is successfully applied to fit the data

  2. Reversion behaviour of an Al-Zn(4. 5at%)-Mg(2. 0at%) alloy

    Energy Technology Data Exchange (ETDEWEB)

    Gueffroy, B; Loeffler, H

    1981-08-16

    The reversion behaviour of an Al-Zn(4,5)-Mg(2,0) alloy is investigated by SAXS in dependence of the size of the precipitates (radii between 1.2 and 2.7 mm) grown at Tsub(pre) = 100/sup 0/C and the reversion temperature (Tsub(rev) = 160, 180, and 200/sup 0/C). During the reversion treatments applied mostly three stages can be distinctly distinguished, namely the dissolution of unstable zones, the growth of stable zones at the expense of dissolved ones, and the coarsening of precipitates by the Ostwald ripening process, where the structure changes become independent of the prehistory (start conditions). The stability of the precipitates rises with the increase of their size and with diminution of Tsub(rev).

  3. Semi-coarsening multigrid methods for parallel computing

    Energy Technology Data Exchange (ETDEWEB)

    Jones, J.E.

    1996-12-31

    Standard multigrid methods are not well suited for problems with anisotropic coefficients which can occur, for example, on grids that are stretched to resolve a boundary layer. There are several different modifications of the standard multigrid algorithm that yield efficient methods for anisotropic problems. In the paper, we investigate the parallel performance of these multigrid algorithms. Multigrid algorithms which work well for anisotropic problems are based on line relaxation and/or semi-coarsening. In semi-coarsening multigrid algorithms a grid is coarsened in only one of the coordinate directions unlike standard or full-coarsening multigrid algorithms where a grid is coarsened in each of the coordinate directions. When both semi-coarsening and line relaxation are used, the resulting multigrid algorithm is robust and automatic in that it requires no knowledge of the nature of the anisotropy. This is the basic multigrid algorithm whose parallel performance we investigate in the paper. The algorithm is currently being implemented on an IBM SP2 and its performance is being analyzed. In addition to looking at the parallel performance of the basic semi-coarsening algorithm, we present algorithmic modifications with potentially better parallel efficiency. One modification reduces the amount of computational work done in relaxation at the expense of using multiple coarse grids. This modification is also being implemented with the aim of comparing its performance to that of the basic semi-coarsening algorithm.

  4. Hydrography-driven coarsening of grid digital elevation models

    Science.gov (United States)

    Moretti, G.; Orlandini, S.

    2017-12-01

    A new grid coarsening strategy, denoted as hydrography-driven (HD) coarsening, is developed in the present study. The HD coarsening strategy is designed to retain the essential hydrographic features of surface flow paths observed in high-resolution digital elevation models (DEMs): (1) depressions are filled in the considered high-resolution DEM, (2) the obtained topographic data are used to extract a reference grid network composed of all surface flow paths, (3) the Horton order is assigned to each link of the reference grid network, and (4) within each coarse grid cell, the elevation of the point lying along the highest-order path of the reference grid network and displaying the minimum distance to the cell center is assigned to this coarse grid cell center. The capabilities of the HD coarsening strategy to provide consistent surface flow paths with respect to those observed in high-resolution DEMs are evaluated over a synthetic valley and two real drainage basins located in the Italian Alps and in the Italian Apennines. The HD coarsening is found to yield significantly more accurate surface flow path profiles than the standard nearest neighbor (NN) coarsening. In addition, the proposed strategy is found to reduce drastically the impact of depression-filling procedures in coarsened topographic data. The HD coarsening strategy is therefore advocated for all those cases in which the relief of the extracted drainage network is an important hydrographic feature. The figure below reports DEMs of a synthetic valley and extracted surface flow paths. (a) 10-m grid DEM displaying no depressions and extracted surface flow path (gray line). (b) 1-km grid DEM obtained from NN coarsening. (c) 1-km grid DEM obtained from NN coarsening plus depression-filling and extracted surface flow path (light blue line). (d) 1-km grid DEM obtained from HD coarsening and extracted surface flow path (magenta line).

  5. Sequential models for coarsening and missingness

    NARCIS (Netherlands)

    Gill, R.D.; Robins, J.M.

    1997-01-01

    In a companion paper we described what intuitively would seem to be the most general possible way to generate Coarsening at Random mechanisms a sequential procedure called randomized monotone coarsening Counterexamples showed that CAR mechanisms exist which cannot be represented in this way Here we

  6. Observation of changing crystal orientations during grain coarsening

    International Nuclear Information System (INIS)

    Sharma, Hemant; Huizenga, Richard M.; Bytchkov, Aleksei; Sietsma, Jilt; Offerman, S. Erik

    2012-01-01

    Understanding the underlying mechanisms of grain coarsening is important in controlling the properties of metals, which strongly depend on the microstructure that forms during the production process or during use at high temperature. Grain coarsening of austenite at 1273 K in a binary Fe–2 wt.% Mn alloy was studied using synchrotron radiation. Evolution of the volume, average crystallographic orientation and mosaicity of more than 2000 individual austenite grains was tracked during annealing. It was found that an approximately linear relationship exists between grain size and mosaicity, which means that orientation gradients are present in the grains. The orientation gradients remain constant during coarsening and consequently the character of grain boundaries changes during coarsening, affecting the coarsening rate. Furthermore, changes in the average orientation of grains during coarsening were observed. The changes could be understood by taking the observed orientation gradients and anisotropic movement of grain boundaries into account. Five basic modes of grain coarsening were deduced from the measurements, which include: anisotropic (I) and isotropic (II) growth (or shrinkage); movement of grain boundaries resulting in no change in volume but a change in shape (III); movement of grain boundaries resulting in no change in volume and mosaicity, but a change in crystallographic orientation (IV); no movement of grain boundaries (V).

  7. Aggregation and growth of ZnO quantum dots prepared from sol-gel chemistry

    Energy Technology Data Exchange (ETDEWEB)

    Santilli, C.V.; Pulcinelli, S.H.; Caetano, B.L. [Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Araraquara, SP (Brazil); Briois, V.B [Synchrotron SOLEIL, Saint-Aubin (France)

    2016-07-01

    Full text: Herein we discuss in depth the mechanisms of growth control of ZnO quantum dots (Q-dot) prepared from the zinc oxy-acetate ethanolic solution by the addition of LiOH. Through in situ monitoring of Q-dot radii and of aggregation index calculated from UV-Vis absorption spectra and small-angle X-ray scattering (SAXS) the aggregation and growth of ZnO nanocrystal was well described from two kinetic models: during the first step (t< 50 min) the structural evolution is controlled by the coalescence caused by the oriented attachment between the nanocrystal aggregates while at the advanced time (t> 50 min) the Q-dot coarsening follows the Ostwald ripening (OR) mechanism. From the higher oriented attachment efficiency observed here as compared with early reported synthesis using NaOH and KOH, we propose an universal mechanism to control coalescence and coarsening of ZnO nanocrystal provided from the shield caused by the adsorption of the alkali cation. From X-ray diffraction and transmission electron microscopy results we demonstrate that this mechanism is also useful to prepare Q-dot powders with controlled size. (author)

  8. Large-scale fluctuations in the diffusive decomposition of solid solutions

    International Nuclear Information System (INIS)

    Karpov, V.G.; Grimsditch, M.

    1995-01-01

    The concept of an instability in the classic Ostwald ripening theory with respect to compositional fluctuations is suggested. We show that small statistical fluctuations in the precipitate phase lead to gigantic Coulomb-like fluctuations in the solute concentration which in turn affect the ripening. As a result large-scale fluctuations in both the precipitate and solute concentrations appear. These fluctuations are characterized by amplitudes of the order of the average values of the corresponding quantities and by a space scale L∼(na) -1/2 which is considerably greater than both the average nuclear radius and internuclear distance. The Lifshitz-Slyozov theory of ripening is shown to remain locally applicable, over length scales much less than L. The implications of these findings for elastic light scattering in solid solutions that have undergone Ostwald ripening are considered

  9. Large-scale fluctuations in the diffusive decomposition of solid solutions

    Science.gov (United States)

    Karpov, V. G.; Grimsditch, M.

    1995-04-01

    The concept of an instability in the classic Ostwald ripening theory with respect to compositional fluctuations is suggested. We show that small statistical fluctuations in the precipitate phase lead to gigantic Coulomb-like fluctuations in the solute concentration which in turn affect the ripening. As a result large-scale fluctuations in both the precipitate and solute concentrations appear. These fluctuations are characterized by amplitudes of the order of the average values of the corresponding quantities and by a space scale L~(na)-1/2 which is considerably greater than both the average nuclear radius and internuclear distance. The Lifshitz-Slyozov theory of ripening is shown to remain locally applicable, over length scales much less than L. The implications of these findings for elastic light scattering in solid solutions that have undergone Ostwald ripening are considered.

  10. Phase field modeling of dendritic coarsening during isothermal

    Directory of Open Access Journals (Sweden)

    Zhang Yutuo

    2011-08-01

    Full Text Available Dendritic coarsening in Al-2mol%Si alloy during isothermal solidification at 880K was investigated by phase field modeling. Three coarsening mechanisms operate in the alloy: (a melting of small dendrite arms; (b coalescence of dendrites near the tips leading to the entrapment of liquid droplets; (c smoothing of dendrites. Dendrite melting is found to be dominant in the stage of dendritic growth, whereas coalescence of dendrites and smoothing of dendrites are dominant during isothermal holding. The simulated results provide a better understanding of dendrite coarsening during isothermal solidification.

  11. Radiation-sustained nanocluster metastability in oxide dispersion strengthened materials

    Science.gov (United States)

    Ribis, J.; Bordas, E.; Trocellier, P.; Serruys, Y.; de Carlan, Y.; Legris, A.

    2015-12-01

    ODS materials constitute a new promising class of structural materials for advanced fission and fusion energy application. These Fe-Cr based ferritic steels contain ultra-high density of dispersion-strengthening nanoclusters conferring excellent mechanical properties to the alloy. Hence, guarantee the nanocluster stability under irradiation remain a critical issue. Nanoclusters are non-equilibrium multicomponent compounds (YTiCrO) forming through a complex nucleation pathway during the elaboration process. In this paper, it is proposed to observe the response of these nanoclusters when the system is placed far from equilibrium by means of ion beam. The results indicate that the Y, Ti, O and Cr atoms self-organized so that nanoclusters coarsened but maintain their non-equilibrium chemical composition. It is discussed that the radiation-sustained nanocluster metastability emerges from cooperative effects: radiation-induced Ostwald ripening, permanent creation of vacancies in the clusters, and fast Cr diffusion mediated by interstitials.

  12. Radiation-sustained nanocluster metastability in oxide dispersion strengthened materials

    International Nuclear Information System (INIS)

    Ribis, J.; Bordas, E.; Trocellier, P.; Serruys, Y.; Carlan, Y. de; Legris, A.

    2015-01-01

    ODS materials constitute a new promising class of structural materials for advanced fission and fusion energy application. These Fe–Cr based ferritic steels contain ultra-high density of dispersion-strengthening nanoclusters conferring excellent mechanical properties to the alloy. Hence, guarantee the nanocluster stability under irradiation remain a critical issue. Nanoclusters are non-equilibrium multicomponent compounds (YTiCrO) forming through a complex nucleation pathway during the elaboration process. In this paper, it is proposed to observe the response of these nanoclusters when the system is placed far from equilibrium by means of ion beam. The results indicate that the Y, Ti, O and Cr atoms self-organized so that nanoclusters coarsened but maintain their non-equilibrium chemical composition. It is discussed that the radiation-sustained nanocluster metastability emerges from cooperative effects: radiation-induced Ostwald ripening, permanent creation of vacancies in the clusters, and fast Cr diffusion mediated by interstitials.

  13. Computer simulation of formation and decomposition of Au13 nanoparticles

    Science.gov (United States)

    Stishenko, P.; Svalova, A.

    2017-08-01

    To study the Ostwald ripening process of Au13 nanoparticles a two-scale model is constructed: analytical approximation of average nanoparticle energy as function of nanoparticle size and structural motive, and the Monte Carlo model of 1000 particles ensemble. Simulation results show different behavior of particles of different structural motives. The change of the distributions of atom coordination numbers during the Ostwald ripening process was observed. The nanoparticles of the equal size and shape with the face-centered cubic structure of the largest sizes appeared to be the most stable.

  14. Foam flow in a model porous medium: I. The effect of foam coarsening.

    Science.gov (United States)

    Jones, S A; Getrouw, N; Vincent-Bonnieu, S

    2018-05-09

    Foam structure evolves with time due to gas diffusion between bubbles (coarsening). In a bulk foam, coarsening behaviour is well defined, but there is less understanding of coarsening in confined geometries such as porous media. Previous predictions suggest that coarsening will cause foam lamellae to move to low energy configurations in the pore throats, resulting in greater capillary resistance when restarting flow. Foam coarsening experiments were conducted in both a model-porous-media micromodel and in a sandstone core. In both cases, foam was generated by coinjecting surfactant solution and nitrogen. Once steady state flow had been achieved, the injection was stopped and the system sealed off. In the micromodel, the foam coarsening was recorded using time-lapse photography. In the core flood, the additional driving pressure required to reinitiate flow after coarsening was measured. In the micromodel the bubbles coarsened rapidly to the pore size. At the completion of coarsening the lamellae were located in minimum energy configurations in the pore throats. The wall effect meant that the coarsening did not conform to the unconstricted growth laws. The coreflood tests also showed coarsening to be a rapid process. The additional driving pressure to restart flow reached a maximum after just 2 minutes.

  15. Size distribution of BaF2 nanocrystallites in transparent glass ceramics

    International Nuclear Information System (INIS)

    Bocker, Christian; Bhattacharyya, Somnath; Hoeche, Thomas; Ruessel, Christian

    2009-01-01

    In glasses with the composition 1.9 Na 2 O-15 K 2 O-7.5 Al 2 O 3 -69.6 SiO 2 -6 BaF 2 (in mol.%), BaF 2 nanocrystalline precipitates are formed upon heat treatment. Using dark-field and bright-field transmission electron micrographs, crystallite size distributions are obtained for samples crystallized at various temperatures. According to the 'tomato-salad problem', the size distributions are corrected and then compared to various theories of grain growth taking into account coarsening of the crystallites during heat treatment. The experimental crystallite size distributions show for smaller mean crystallite sizes a more symmetric shape in comparison to the theories of Lifshitz-Slyozov-Wagner (LSW) or Brailsford and Wynblatt (B and W). With increasing mean crystallite sizes to about 18 nm at higher heat-treatment temperatures, the full width at half maximum of the observed distributions decreases and becomes even narrower than the LSW function. These findings indicate that in the investigated nano glass ceramics no coarsening by Ostwald ripening or coalescence occurs. This is explained by the formation of a diffusion barrier around each nanocrystallite which limits the size of the crystallites and hence results in such a narrow and uniform crystallite size distribution.

  16. Thermal analyses to assess diffusion kinetics in the nano-sized interspaces between the growing crystals of a glass ceramics

    Energy Technology Data Exchange (ETDEWEB)

    Fotheringham, Ulrich, E-mail: ulrich.fotheringham@schott.com [SCHOTT AG, 55014 Mainz (Germany); Wurth, Roman; Ruessel, Christian [Otto-Schott-Institut, Jena University, Jena (Germany)

    2011-08-10

    Highlights: {yields} Macroscopic, routine laboratory methods of the 'Thermal Analysis' type (DSC, DMA) allow a rough description of the kinetics in the nano-sized interstitial spaces of glass ceramics. {yields} These macroscopic measurements support the idea of a rigid zone around the crystals which builds up during ceramization and is part of a negative feedback loop which finally stops crystal growth and Ostwald ripening within the time window of observation. {yields} Ostwald ripening may be provoked by thermally softening said rigid zone. Under certain conditions, this gives rise to a characteristic peak in the DSC. - Abstract: According to a hypothesis by Ruessel and coworkers, the absence of Ostwald ripening during isothermal crystallization of lithium aluminosilicate (LAS) and other glass ceramics indicates the existence of a kinetic hindrance of atomic reorganization in the interstitial spaces between the crystals. Methods of Thermal Analysis (Differential Scanning Calorimetry (DSC), Dynamic Mechanical Analysis (DMA)) which are sensitive to the local atomic rearrangements in the interstitial spaces (including viscous flow) are applied to find support for the idea of kinetic hindrance and the formation of a core shell structure acting as diffusion barrier. Both the DSC-measured calorimetric glass transition and the DMA-measured viscoelastic properties indicate an increase in the time constants of atomic rearrangements and diffusion by at least two orders of magnitude during ceramization. This fits to the above idea. Based on these findings, thermo analytic studies have been performed in order to find out how Ostwald ripening may be provoked.

  17. Experimental investigation of particle size distribution influence on diffusion controlled coarsening

    International Nuclear Information System (INIS)

    Fang, Zhigang; Patterson, B.R.

    1993-01-01

    The influence of initial particle size distribution on coarsening during liquid phase sintering has been experimentally investigated using W-14Ni-6Fe alloy as a model system. It was found that initially wider size distribution particles coarsened more rapidly than those of an initially narrow distribution. The well known linear relationship between the cube of the average particle radius bar r -3 , and time was observed for most of the coarsening process, although the early stage coarsening rate constant changed with time, as expected with concomitant early changes in the tungsten particle size distribution. The instantaneous transient rate constant was shown to be related to the geometric standard deviation, 1nσ, of the instantaneous size distributions, with higher rate constants corresponding to larger 1nσ values. The form of the particle size distributions changed rapidly during early coarsening and reached a quasi-stable state, different from the theoretical asymptotic distribution, after some time. A linear relationship was found between the experimentally observed instantaneous rate constant and that computed from an earlier model incorporating the effect of particle size distribution. The above results compare favorably with those from prior theoretical modeling and computer simulation studies of the effect of particle size distribution on coarsening, based on the DeHoff communicating neighbor model

  18. Structure and grain coarsening during the processing of engineering ceramics

    International Nuclear Information System (INIS)

    Shaw, N.J.

    1987-11-01

    Studies have been made of three ceramic systems (Al 2 O 3 , Y 2 O 3 /MgO, and SiC/C/B), both to explore a surface area/density diagram approach to examining the coarsening processes during sintering and to explore an alternative coarsening parameter, i.e., the grain boundary surface area (raising it at a given value of the density) and not the pore surface area; therefore, pinning of the grain boundaries by solid-solution drag is the only function evidenced by these results. The importance of such pinning even at densities as low as 75% of theoretical is linked to the existence of microstructural inhomogeneities. The early stages of sintering of Y 2 O 3 powder have been examined using two techniques, BET surface area analysis and transmission electron microscopy. Each has given some insight into the process occurring and, used together, have provided some indication of the effect of MgO on coarsening during sintering. Attempts to further elucidate effects of MgO on the coarsening behavior of Y 2 O 3 by the surface area/density diagram approach were unsuccessful due to masking effects of contaminating reactions during sintering and/or thermal etching. The behavior of the undoped SiC which only coarsens can be clearly distinguished by the surface area/density diagram from that of SiC/C/B which also concurrently densifies. Little additional information was obtainable by this method due to unfavorable sample etching characteristics. The advantages, disadvantages, and difficulties of application of these techniques to the study of coarsening during sintering are discussed

  19. Coarsening of Ni(3)Si precipitates in binary Ni-Si alloys

    Science.gov (United States)

    Cho, Jin-Hoon

    The coarsening behavior of coherent gammasp'\\ (Nisb3Si) precipitates with volume fractions, f, ranging from 0.017 to 0.32 in binary Ni-Si alloys was investigated. All of the alloys were aged at 650sp° C for times as long as 2760 h and measurements were made of the kinetics of coarsening, particle size distributions and the evolution of particle morphologies using transmission electron microscopy. The kinetics of solute depletion were investigated using measurements of the ferromagnetic Curie temperature. We successfully overcame the difficulties in obtaining uniform spatial distributions of precipitates at small f by employing an up-quenching treatment; alloys with f less than 0.1 were pre-aged at 530sp° C prior to re-aging at the normal aging temperature of 650sp° C. Almost identical coarsening behavior exhibited by an alloy subjected to both isothermal and up-quenching treatments confirm that the up-quenching treatments do not affect any aspect of the coarsening behavior. Consistent with previous studies, the particles are spherical in shape when small and evolve to a cuboidal shape, with flat faces parallel to {}, as they grow. This shape transition was characterized quantitatively by analyzing the intensity distributions of Fast Fourier Transform spectra generated from the digitized images of TEM micrographs. The precipitates display no tendency towards becoming plate-shaped and they resist coalescence even at the largest sizes, which approach 400 nm in diameter at 2760 h of aging for higher volume fraction alloys. For f < 0.1, the kinetics of coarsening and solute depletion as well as the standard deviation of the particle size distributions decrease as f increases. This anomalous behavior has been documented previously by other investigators, but is contrary to the predictions of theories that incorporate the volume fraction effect in coarsening kinetics. We find no convincing evidence to suggest that f influences any aspect of the coarsening behavior at

  20. PETN Coarsening - Predictions from Accelerated Aging Data

    Energy Technology Data Exchange (ETDEWEB)

    Maiti, Amitesh [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States); Gee, Richard H. [Lawrence Livermore National Lab. (LLNL), Livermore, CA (United States)

    2011-03-30

    Ensuring good ignition properties over long periods of time necessitates maintaining a good level of porosity in powders of initiator materials and preventing particle coarsening. To simulate porosity changes of such powder materials over long periods of time a common strategy is to perform accelerated aging experiments over shorter time spans at elevated temperatures. In this paper we examine historical accelerated-aging data on powders of Pentaerythritol Tetranitrate (PETN), an important energetic material, and make predictions for long-term aging under ambient conditions. Lastly, we develop an evaporation-condensation- based model to provide some mechanistic understanding of the coarsening process.

  1. Finite element analysis of mechanical stability of coarsened nanoporous gold

    International Nuclear Information System (INIS)

    Cho, Hoon-Hwe; Chen-Wiegart, Yu-chen Karen; Dunand, David C.

    2016-01-01

    The mechanical stability of nanoporous gold (np-Au) at various stages of thermal coarsening is studied via finite element analysis under volumetric compression using np-Au architectures imaged via X-ray nano-tomography. As the np-Au is coarsened thermally over ligament sizes ranging from 185 to 465 nm, the pore volume fraction is determinant for the mechanical stability of the coarsened np-Au, unlike the curvature and surface orientation of the ligaments. The computed Young's modulus and yield strength of the structures are compared with the Gibson–Ashby model. The geometry of the structures determines the locations where stress concentrations occur at the onset of yielding.

  2. Coarsening of AA6013-T6 Precipitates During Sheet Warm Forming Applications

    Science.gov (United States)

    Di Ciano, M.; DiCecco, S.; Esmaeili, S.; Wells, M. A.; Worswick, M. J.

    2018-03-01

    The use of warm forming for AA6xxx-T6 sheet is of interest to improve its formability; however, the effect warm forming may have on the coarsening of precipitates and the mechanical strength of these sheets has not been well studied. In this research, the coarsening behavior of AA6013-T6 precipitates has been explored, in the temperature range of 200-300 °C, and time of 30 s up to 50 h. Additionally, the effect of warm deformation on coarsening behavior was explored using: (1) simulated warm forming tests in a Gleeble thermo-mechanical simulator and (2) bi-axial warm deformation tests. Using a strong obstacle model to describe the yield strength (YS) evolution of the AA6013-T6 material, and a Lifshitz, Slyozov, and Wagner (LSW) particle coarsening law to describe the change in precipitate size with time, the coarsening kinetics were modeled for this alloy. The coarsening kinetics in the range of 220-300 °C followed a trend similar to that previously found for AA6111 for the 180-220 °C range. There was strong evidence that coarsening kinetics were not altered due to warm deformation above 220 °C. For warm forming between 200 and 220 °C, the YS of the AA6013-T6 material increased slightly, which could be attributed to strain hardening during warm deformation. Finally, a non-isothermal coarsening model was used to assess the potential reduction in the YS of AA6013-T6 for practical processing conditions related to auto-body manufacturing. The model calculations showed that 90% of the original AA6013-T6 YS could be maintained, for warm forming temperatures up to 280 °C, if the heating schedule used to get the part to the warm forming temperature was limited to 1 min.

  3. Coarsening by network restructuring in model nanoporous gold

    International Nuclear Information System (INIS)

    Kolluri, Kedarnath; Demkowicz, Michael J.

    2011-01-01

    Using atomistic modeling, we show that restructuring of the network of interconnected ligaments causes coarsening in a model of nanoporous gold. The restructuring arises from the collapse of some ligaments onto neighboring ones and is enabled by localized plasticity at ligaments and nodes. This mechanism may explain the occurrence of enclosed voids and reduction in volume in nanoporous metals during their synthesis. An expression is developed for the critical ligament radius below which coarsening by network restructuring may occur spontaneously, setting a lower limit to the ligament dimensions of nanofoams.

  4. Coarsening behaviours of coherent γ' and γ precipitates in elastically constrained Ni-Al-Ti alloys

    International Nuclear Information System (INIS)

    Maebashi, T.; Doi, M.

    2004-01-01

    The coarsening behaviours of γ' and γ precipitates in elastically constrained Ni-Al-Ti alloys were investigated by means of transmission electron microscopy. When the Ni-8 at.% Al-6 at.% Ti alloy is aged at 1023 K, coherent γ' particles having L1 2 structure appear and coarsen in the γ matrix having disordered A1 structure. At first the mean particle size increases in proportion to the cube root of ageing time t ( ∝ t 1/3 ), and then the coarsening remarkably decelerates. The shape of γ' precipitate changes from the sphere to the cube as the coarsening progresses. When the Ni-13 at.% Al-9 at.% Ti alloy is aged at 973 K, coherent γ particles appear and coarsen in the γ' matrix. At first the relation of ∝ t 1/3 holds good, and then the coarsening accelerates, so that the increases in proportion to the square root of t ( ∝ t 1/2 ). The shape of γ precipitate changes to the plate having {1 0 0} planes as the coarsening progresses. Such coarsening behaviours of γ' and γ precipitates are good examples of the elasticity effects in elastically constrained systems

  5. Coarsening kinetics of γ' precipitates in the Ni-Al-Mo system

    International Nuclear Information System (INIS)

    Wang Tao; Sheng Guang; Liu Zikui; Chen Longqing

    2008-01-01

    The effect of Mo on the microstructure evolution and coarsening kinetics of γ' precipitates in the Ni-Al-Mo system is studied using phase-field simulations with inputs from thermodynamic, kinetic and lattice parameter databases. For alloys of different compositions, the precipitate morphology and the statistical information of precipitate sizes are predicted as a function of annealing time. It is observed that increasing Mo content leads to a change of the precipitate morphology from being cuboidal to spherical as well as a reduction in the coarsening rate. Comparison between simulated results and existing experimental microstructure morphologies and coarsening rates shows good agreements

  6. The effect of micro alloying on the microstructure evolution of Sn-Ag-Cu lead-free solder

    Science.gov (United States)

    Werden, Jesse

    The microelectronics industry is required to obtain alternative Pb-free soldering materials due to legal, environmental, and technological factors. As a joining material, solder provides an electrical and mechanical support in electronic assemblies and therefore, the properties of the solder are crucial to the durability and reliability of the solder joint and the function of the electronic device. One major concern with new Pb-free alternatives is that the microstructure is prone to microstructural coarsening over time which leads to inconsistent properties over the device's lifetime. Power aging the solder is a common method of stabilizing the microstructure for Pb-based alloys, however, it is unclear if this will be an appropriate solution to the microstructural coarsening of Pb-free solders. The goal of this work is to develop a better understanding of the coarsening process in new solder alloys and to suggest methods of stabilizing the solder microstructure. Microalloying is one potential solution to the microstructural coarsening problem. This experiment consists of a microstructural coarsening study of SAC305 in which each sample has been alloyed with one of three different solutes, directionally solidified at 100microm/s, and then aged at three different temperatures over a total period of 20 days. There are several important conclusions from this experiment. First, the coarsening kinetics of the intermetallics in the ternary eutectic follow the Ostwald ripening model where r3 in proprotional to t for each alloying constituent. Second, the activation energy for coarsening was found to be 68.1+/-10.3 kJ/mol for the SAC305 samples, Zn had the most significant increase in the activation energy increasing it to 88.8+/-34.9 kJ/mol for the SAC+Zn samples, Mn also increased the activation energy to 83.2+/-20.8 kJ/mol for the SAC+Mn samples, and Sb decreased the activation energy to 48.0+/-3.59 kJ/mol for the SAC+Sb samples. Finally, it was found that the

  7. Temperature effects during Ostwald ripening on structural and bandgap properties of TiO2 nanoparticles prepared by sonochemical synthesis

    International Nuclear Information System (INIS)

    Gonzalez-Reyes, L.; Hernandez-Perez, I.; Diaz-Barriga Arceo, L.; Dorantes-Rosales, H.; Arce-Estrada, E.; Suarez-Parra, R.; Cruz-Rivera, J.J.

    2010-01-01

    Anatase TiO 2 nanocrystalline (6 nm) with BET specific surface area of 300 m 2 /g and direct bandgap of 3.31 eV were prepared sonochemically and then it was subjected to thermal treatment from 400 to 900 deg. C for 2 h, in order to produce variable anatase-rutile ratio. Three stages were considered in the samples thermally treated: (i) anatase grains coarsening as a result of heat treatment temperature increasing the structural homogeneity and crystallinity and both phenomena produce a reduction in the specific surface area, (ii) coexistence of two phases (anatase and rutile) separated by a transition region, called an interface, and (iii) process where the rutile grains evolve into a new equilibrium shape without the presence of anatase phase, minimizing the total surface and the grain boundary energies, by mass transport diffusion. In this last stage the rutile phase has the sole function of growth and densification. The structure evolution, morphology and microstructure characteristics were obtained by X-ray diffraction (XRD) and transmission electron microscopy (TEM). All the stages of phase transformation are subject to thermal effects that stem from the redistribution of energy in the system. The UV-vis absorption spectra show that direct and indirect transitions can take place in the same sample simultaneously. This is attributed to the combined effect of samples with variable anatase-rutile ratio and particle size effect.

  8. Microstructure Stability of Inconel 740H Alloy After Long Term Exposure at 750℃

    Directory of Open Access Journals (Sweden)

    DANG Ying-ying

    2016-09-01

    Full Text Available Unstressed exposure tests of Inconel 740H alloy tube were carried out at 750℃ for 500-3000h. The microstructure evolution and microhardness were studied by means of thermodynamic simulation, OM, FEG-SEM and microhardness testing. The results show that the tube is qualified if both chemical composition and tensile properties of the as-received alloy meet the corresponding requirements of ASME. After long term exposure, the main precipitates are γ' and M23C6, and no η and σ phase. With the prolonging of exposure time, the coarsening of γ' becomes faster and the law of relationship between the radius of γ' and time accords with LSW Ostwald ripening law; meanwhile, the change in size of M23C6 is not so obvious. During the whole process, microhardness increases firstly and then decreases, but the fluctuation is slight. The changes of microstructure and hardness indicate that, after long time exposure, the domestic Inconel 740H has good stability and can be used for further carrying out the investigation on the mechanical property of creep-rupture.

  9. A novel coarsening mechanism of droplets in immiscible fluid mixtures

    Science.gov (United States)

    Shimizu, Ryotaro; Tanaka, Hajime

    2015-06-01

    In our daily lives, after shaking a salad dressing, we see the coarsening of oil droplets suspended in vinegar. Such a demixing process is observed everywhere in nature and also of technological importance. For a case of high droplet density, domain coarsening proceeds with inter-droplet collisions and the resulting coalescence. This phenomenon has been explained primarily by the so-called Brownian-coagulation mechanism: stochastic thermal forces exerted by molecules induce random motion of individual droplets, causing accidental collisions and subsequent interface-tension-driven coalescence. Contrary to this, here we demonstrate that the droplet motion is not random, but hydrodynamically driven by the composition Marangoni force due to an interfacial tension gradient produced in each droplet as a consequence of composition correlation among droplets. This alters our physical understanding of droplet coarsening in immiscible liquid mixtures on a fundamental level.

  10. A pursuit of significance of the coarsened gastric rugae in radiologic examination

    Energy Technology Data Exchange (ETDEWEB)

    Kim, Ok Dong [Chung Ang University College of Medicine, Seoul (Korea, Republic of)

    1979-06-15

    The radiologic upper G.I. series and gastroscopic examination with gastric biopsies of 230 cases were carried out in Korea General Hospital for the purpose of pursuit of significance of coarsened gastric rugae. Out of the above series the 26 cases showing mere radiologic finding of coarsening of the gastric mucosal rugae were selected, excluding the cases with definite evidence of ulceration, malignancies and others. The correlativity of the coarsened gastric rugae was investigated with clinical pictures, gastroscopic features and biopsy findings. The following results were obtained: 1. There were 24 cases of gastritis, 5 of stomach ulcer and 2 of stomach cancer in the 26 cases with mere finding of mucosal coarsening. 2. There was 5 cases of stomach ulcer disease revealing no radiologic evidence, but there were found tiny ulcers in 4 cases and a large ulcer crater of 1.0 cm by 1.5 cm in diameter in the other case under the gastroscopic study. 3. Two cases of stomach cancer were not detected in neither radiologic nor gastroscopic examination, however, they were found by gastric biopsy. 4. It should be strongly emphasized that the biopsy under the gastroscopic control must be followed when a radiologic evidence of coarsened gastric rugae is demonstrated.

  11. A pursuit of significance of the coarsened gastric rugae in radiologic examination

    International Nuclear Information System (INIS)

    Kim, Ok Dong

    1979-01-01

    The radiologic upper G.I. series and gastroscopic examination with gastric biopsies of 230 cases were carried out in Korea General Hospital for the purpose of pursuit of significance of coarsened gastric rugae. Out of the above series the 26 cases showing mere radiologic finding of coarsening of the gastric mucosal rugae were selected, excluding the cases with definite evidence of ulceration, malignancies and others. The correlativity of the coarsened gastric rugae was investigated with clinical pictures, gastroscopic features and biopsy findings. The following results were obtained: 1. There were 24 cases of gastritis, 5 of stomach ulcer and 2 of stomach cancer in the 26 cases with mere finding of mucosal coarsening. 2. There was 5 cases of stomach ulcer disease revealing no radiologic evidence, but there were found tiny ulcers in 4 cases and a large ulcer crater of 1.0 cm by 1.5 cm in diameter in the other case under the gastroscopic study. 3. Two cases of stomach cancer were not detected in neither radiologic nor gastroscopic examination, however, they were found by gastric biopsy. 4. It should be strongly emphasized that the biopsy under the gastroscopic control must be followed when a radiologic evidence of coarsened gastric rugae is demonstrated.

  12. Modeling and computer simulation of ion beam synthesis of nanostructures

    Energy Technology Data Exchange (ETDEWEB)

    Strobel, M.

    1999-11-01

    The following topics were dealt with: ion beam synthesis of nanoclusters, kinetic three dimensional lattice Monte Carlo method, Ostwald ripening, redistribution of implanted impurities, buried layer formation, comparisation to experimental results.

  13. Grain coarsening in polymineralic contact metamorphic carbonate rocks: The role of different physical interactions during coarsening

    DEFF Research Database (Denmark)

    Brodhag, Sabine; Herwegh, Marco; Berger, Alfons

    2011-01-01

    ) and microstructures with considerable second-phase volume fractions of up to 0.5. The variations might be of general validity for any polymineralic rock, which undergoes grain coarsening during metamorphism. The new findings are important for a better understanding of the initiation of strain localization based...... on the activation of grain size dependent deformation mechanisms....

  14. Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.

    Science.gov (United States)

    Leclercq-Perlat, M-N; Sicard, M; Perrot, N; Trelea, I C; Picque, D; Corrieu, G

    2015-02-01

    Ripening descriptors are the main factors that determine consumers' preferences of soft cheeses. Six descriptors were defined to represent the sensory changes in Camembert cheeses: Penicillium camemberti appearance, cheese odor and rind color, creamy underrind thickness and consistency, and core hardness. To evaluate the effects of the main process parameters on these descriptors, Camembert cheeses were ripened under different temperatures (8, 12, and 16°C) and relative humidity (RH; 88, 92, and 98%). The sensory descriptors were highly dependent on the temperature and RH used throughout ripening in a ripening chamber. All sensory descriptor changes could be explained by microorganism growth, pH, carbon substrate metabolism, and cheese moisture, as well as by microbial enzymatic activities. On d 40, at 8°C and 88% RH, all sensory descriptors scored the worst: the cheese was too dry, its odor and its color were similar to those of the unripe cheese, the underrind was driest, and the core was hardest. At 16°C and 98% RH, the odor was strongly ammonia and the color was dark brown, and the creamy underrind represented the entire thickness of the cheese but was completely runny, descriptors indicative of an over ripened cheese. Statistical analysis showed that the best ripening conditions to achieve an optimum balance between cheese sensory qualities and marketability were 13±1°C and 94±1% RH. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Design of high-temperature high-strength Al-Ti-V-Zr alloys

    International Nuclear Information System (INIS)

    Lee, H.M.

    1990-01-01

    This paper reports that it seems plausible to develop high-strength Al-base alloys useful up to 698K in view of the behavior of nickel base superalloys which resist degradation of mechanical properties to 75 pct of their absolute melting temperature. For high temperature Al alloys, the dispersed hardening phase must not undergo phase transformation to an undesirable phase during long time exposure at the temperature of interest. An additional factor to be considered is the stability of the hardening phase with respect to Ostwald ripening. This coarsening resistance is necessary so that the required strength level can be maintained after the long-time service at high temperatures. The equilibrium crystal structures of Al 3 Ti, Al 3 V and Al 3 Zr are tetragonal D0 22 , D0 22 and D0 23 , respectively. At the temperatures of interest, around 698K, vanadium and titanium are mutually substitutable in the form of Al 3 (Ti, V). Much of titanium and vanadium can be substituted for zirconium in the D0 23 - type Al 3 Zr compound, creating Al 3 (Ti, Zr) and Al 3 (V, Zr), respectively. In particular, it has been reported that fcc L1 2 -structured Al 3 M dispersoids form in the rapidly solidified Al-V-Zr and Al-Ti-Zr systems and both L1 2 and D0 23 -structured Al 3 M phases showed slow coarsening kinetics

  16. Structural refinement and coarsening in deformed metals

    DEFF Research Database (Denmark)

    Hansen, N.; Huang, X.; Xing, Q.

    2005-01-01

    The microstructural refinement by plastic deformation is analysed in terms of key parameters, the spacing between and the misorientation angle across the boundaries subdividing the structure. Coarsening of such structures by annealing is also characterised. For both deformed and annealed structur...

  17. Cold shock treatment extends shelf life of naturally ripened or ethylene-ripened avocado fruits.

    Science.gov (United States)

    Chen, Jiao; Liu, Xixia; Li, Fenfang; Li, Yixing; Yuan, Debao

    2017-01-01

    Avocado is an important tropical fruit with high commercial value, but has a relatively short storage life. In this study, the effects of cold shock treatment (CST) on shelf life of naturally ripened and ethylene-ripened avocado fruits were investigated. Fruits were immersed in ice water for 30 min, then subjected to natural or ethylene-induced ripening. Fruit color; firmness; respiration rate; ethylene production; and the activities of polygalacturonase (PG), pectin methylesterase (PME), and endo-β-1,4-glucanase were measured. Immersion in ice water for 30 min effectively delayed ripening-associated processes, including peel discoloration, pulp softening, respiration rate, and ethylene production during shelf life. The delay in fruit softening by CST was associated with decreased PG and endo-β-1,4-glucanase activities, but not PME activity. This method could potentially be a useful postharvest technology to extend shelf life of avocado fruits.

  18. Slow coarsening of B2-ordered domains at low temperatures: A kinetic Monte Carlo study

    International Nuclear Information System (INIS)

    Le Floc'h, D.; Bellon, P.; Athenes, M.

    2000-01-01

    The kinetics of the ordering and coarsening of B2-ordered domains is studied using atomistic kinetic Monte Carlo simulations. Special emphasis is put on the effect of annealing temperature, alloy composition, and atom dynamics on the coarsening behavior. When atomic diffusion proceeds by vacancy jumps to nearest-neighbor sites, a transient slow coarsening regime is observed at temperatures below half the order-disorder transition temperature T c . It results in apparent coarsening exponents that decrease with decreasing the annealing temperature. Values as low as 0.14 are measured at 0.25T c . Slow transients take place in both stoichiometric and nonstoichiometric alloys. These regimes are correlated with the transient creation of excess antisites during domain disappearance. Since antiphase boundary mobility decreases with increasing antisite concentration, this transient excess results in the slow coarsening observed in simulations. (c) 2000 The American Physical Society

  19. {311} Defects in ion-implanted silicon: The cause of transient diffusion, and a mechanism for dislocation formation

    International Nuclear Information System (INIS)

    Eaglesham, D.J.; Stolk, P.A.; Cheng, J.Y.; Gossmann, H.J.; Poate, J.M.; Haynes, T.E.

    1995-04-01

    Ion implantation is used at several critical stages of Si integrated circuit manufacturing. The authors show how {311} defects arising after implantation are responsible for both enhanced dopant diffusion during annealing, and stable dislocations post-anneal. They observe {311} defects in the earliest stages of an anneal. They subsequently undergo rapid Ostwald ripening and evaporation. At low implant doses evaporation dominates, and they can quantitatively relate the interstitials emitted from these defects to the transient enhancement in diffusivity of dopants such as B and P. At higher doses Ostwald ripening is significant, and they observe the defects to undergo a series of unfaulting reactions to form both Frank loops and perfect dislocations. They demonstrate the ability to control both diffusion and dislocations by the addition of small amounts of carbon impurities

  20. The regulatory mechanism of fruit ripening revealed by analyses of direct targets of the tomato MADS-box transcription factor RIPENING INHIBITOR

    Science.gov (United States)

    Fujisawa, Masaki; Ito, Yasuhiro

    2013-01-01

    The developmental process of ripening is unique to fleshy fruits and a key factor in fruit quality. The tomato (Solanum lycopersicum) MADS-box transcription factor RIPENING INHIBITOR (RIN), one of the earliest-acting ripening regulators, is required for broad aspects of ripening, including ethylene-dependent and -independent pathways. However, our knowledge of direct RIN target genes has been limited, considering the broad effects of RIN on ripening. In a recent work published in The Plant Cell, we identified 241 direct RIN target genes by chromatin immunoprecipitation coupled with DNA microarray (ChIP-chip) and transcriptome analysis. Functional classification of the targets revealed that RIN participates in the regulation of many biological processes including well-known ripening processes such as climacteric ethylene production and lycopene accumulation. In addition, we found that ethylene is required for the full expression of RIN and several RIN-targeting transcription factor genes at the ripening stage. Here, based on our recently published findings and additional data, we discuss the ripening processes regulated by RIN and the interplay between RIN and ethylene. PMID:23518588

  1. Ripple coarsening on ion beam-eroded surfaces.

    Science.gov (United States)

    Teichmann, Marc; Lorbeer, Jan; Frost, Frank; Rauschenbach, Bernd

    2014-01-01

    The temporal evolution of ripple pattern on Ge, Si, Al 2 O 3, and SiO 2 by low-energy ion beam erosion with Xe (+) ions is studied. The experiments focus on the ripple dynamics in a fluence range from 1.1 × 10(17) cm(-2) to 1.3 × 10(19) cm(-2) at ion incidence angles of 65° and 75° and ion energies of 600 and 1,200 eV. At low fluences a short-wavelength ripple structure emerges on the surface that is superimposed and later on dominated by long wavelength structures for increasing fluences. The coarsening of short wavelength ripples depends on the material system and angle of incidence. These observations are associated with the influence of reflected primary ions and gradient-dependent sputtering. The investigations reveal that coarsening of the pattern is a universal behavior for all investigated materials, just at the earliest accessible stage of surface evolution.

  2. Complex Interplay of Hormonal Signals during Grape Berry Ripening

    Directory of Open Access Journals (Sweden)

    Ana Margarida Fortes

    2015-05-01

    Full Text Available Grape and wine production and quality is extremely dependent on the fruit ripening process. Sensory and nutritional characteristics are important aspects for consumers and their development during fruit ripening involves complex hormonal control. In this review, we explored data already published on grape ripening and compared it with the hormonal regulation of ripening of other climacteric and non-climacteric fruits. The roles of abscisic acid, ethylene, and brassinosteroids as promoters of ripening are discussed, as well as the role of auxins, cytokinins, gibberellins, jasmonates, and polyamines as inhibitors of ripening. In particular, the recently described role of polyamine catabolism in grape ripening is discussed, together with its putative interaction with other hormones. Furthermore, other recent examples of cross-talk among the different hormones are presented, revealing a complex interplay of signals during grape development and ripening.

  3. Temperature effects during Ostwald ripening on structural and bandgap properties of TiO{sub 2} nanoparticles prepared by sonochemical synthesis

    Energy Technology Data Exchange (ETDEWEB)

    Gonzalez-Reyes, L., E-mail: lgr@correo.azc.uam.mx [Instituto de Ciencia y Tecnologia del Distrito Federal, ICyTDF. Republica de Chile 6, Centro 06010, Mexico D.F. (Mexico); Universidad Autonoma Metropolitana-A, Departamento de Ciencias Basicas, Av. Sn. Pablo No. 180, Mexico 02200 D.F. (Mexico); Hernandez-Perez, I., E-mail: ihp@correo.azc.uam.mx [Universidad Autonoma Metropolitana-A, Departamento de Ciencias Basicas, Av. Sn. Pablo No. 180, Mexico 02200 D.F. (Mexico); Diaz-Barriga Arceo, L.; Dorantes-Rosales, H.; Arce-Estrada, E. [Instituto Politecnico Nacional, Departamento de Ingenieria Metalurgica y Materiales, ESIQIE-UPALM, Mexico 07738 D.F. (Mexico); Suarez-Parra, R. [Centro de Investigacion en Energia, Universidad Nacional Autonoma de Mexico. Priv. Xochicalco s/n, Col. Centro, Temixco, Morelos 62580 (Mexico); Cruz-Rivera, J.J. [Instituto de Metalurgia-Facultad de Ingenieria, UASLP, San Luis Potosi (Mexico)

    2010-11-15

    Anatase TiO{sub 2} nanocrystalline (6 nm) with BET specific surface area of 300 m{sup 2}/g and direct bandgap of 3.31 eV were prepared sonochemically and then it was subjected to thermal treatment from 400 to 900 deg. C for 2 h, in order to produce variable anatase-rutile ratio. Three stages were considered in the samples thermally treated: (i) anatase grains coarsening as a result of heat treatment temperature increasing the structural homogeneity and crystallinity and both phenomena produce a reduction in the specific surface area, (ii) coexistence of two phases (anatase and rutile) separated by a transition region, called an interface, and (iii) process where the rutile grains evolve into a new equilibrium shape without the presence of anatase phase, minimizing the total surface and the grain boundary energies, by mass transport diffusion. In this last stage the rutile phase has the sole function of growth and densification. The structure evolution, morphology and microstructure characteristics were obtained by X-ray diffraction (XRD) and transmission electron microscopy (TEM). All the stages of phase transformation are subject to thermal effects that stem from the redistribution of energy in the system. The UV-vis absorption spectra show that direct and indirect transitions can take place in the same sample simultaneously. This is attributed to the combined effect of samples with variable anatase-rutile ratio and particle size effect.

  4. Influence of atmospheric oxygen and ozone on ripening indices of normal (Rin) and ripening inhibited (rin) tomato cultivars

    Energy Technology Data Exchange (ETDEWEB)

    Maguire, Y.P.; Solberg, M.; Haard, N.F.

    1980-01-01

    Ethylene (10 ppm) dependent mediation of normal and mutant (rin) tomato fruit ripening was promoted by 100% oxygen, 3.7 pphm ozone, or their combination. All ripening indices studied (respiration, chlorophyll degradation, carotenoid accumulation, softening, and aroma development) were promoted by oxygen and/or ozone. Ozone also acted independent of ethylene in promoting chlorophyll degradation and aroma development in normal fruit, but did not appreciably affect these quality attributes in mutant fruit. Lycopene accumulation in normal and mutant fruit and aroma formation in normal fruit were promoted to a greater extent by ozone than were other ripening indices. Mutant (rin) fruit contained 27% of the lycopene that was present in normal (Rin) fruit after ripening in O/sub 2/ containing 10ppm ethylene and 3.7 pphm ozone, whereas they contained only 3% of the lycopene in normal fruit after ripening in air containing 10ppm ethylene.

  5. Structural coarsening during annealing of an aluminum plate heavily deformed using ECAE

    DEFF Research Database (Denmark)

    Mishin, Oleg V.; Zhang, Yubin; Godfrey, A.

    2015-01-01

    The microstructure and softening behaviour have been investigated in an aluminum plate heavily deformed by equal channel angular extrusion and subsequently annealed at 170 °C. It is found that at this temperature the microstructure evolves by coarsening with no apparent signs of recrystallization...... even after 2 h of annealing. Both coarsening and softening are rapid within first 10 minutes of annealing followed by a slower evolution with increasing annealing duration. Evidence of triple junction (TJ) motion during coarsening is obtained by inspecting the microstructure in one region using...... the electron backscatter diffraction technique both before and after annealing for 10 minutes. The fraction of fast-migrating TJs is found to strongly depend of the type of boundaries composing a junction. The greatest fraction of fast-migrating TJs is in the group, where all boundaries forming a junction...

  6. Stimulated-healing of proton exchange membrane fuel cell catalyst

    NARCIS (Netherlands)

    Latsuzbaia, R.; Negro, E.; Koper, G.J.M.

    2013-01-01

    Platinum nanoparticles, which are used as catalysts in Proton Exchange Membrane Fuel Cells (PEMFC), tend to degrade after long-term operation. We discriminate the following mechanisms of the degradation: poisoning, migration and coalescence, dissolution, and electrochemical Ostwald ripening. There

  7. Coarsening dynamics in a vibrofluidized compartmentalized granulas gas

    NARCIS (Netherlands)

    van der Meer, Roger M.; van der Weele, J.P.; Lohse, Detlef

    2004-01-01

    Coarsening is studied in a vertically driven, initially uniformly distributed granular gas within a container divided into many connected compartments. The clustering is experimentally observed to occur in a two-stage process: first, the particles cluster in a few of the compartments. Subsequently,

  8. One-pot formation of SnO2 hollow nanospheres and α-Fe2O3@SnO2 nanorattles with large void space and their lithium storage properties

    KAUST Repository

    Chen, Jun Song; Li, Chang Ming; Zhou, Wen Wen; Yan, Qing Yu; Archer, Lynden A.; Lou, Xiong Wen

    2009-01-01

    -out Ostwald ripening mechanism. More importantly, this facile one-pot process can be extended to fabricate rattle-type hollow structures using α-Fe2O3@SnO2 as an example. Furthermore, the electrochemical lithium storage properties have been investigated

  9. Residual effects of low oxygen storage of mature green fruit on ripening processes and ester biosynthesis during ripening in bananas

    Science.gov (United States)

    Mature green banana (Musa sapientum L. cv. Cavendish) fruit were stored in 0.5%, 2 %, or 21% O2 for 7 days at 20 °C before ripening was initiated by ethylene. Residual effects of low O2 storage in mature green fruit on ripening and ester biosynthesis in fruit were investigated during ripening period...

  10. Crack Front Segmentation and Facet Coarsening in Mixed-Mode Fracture

    Science.gov (United States)

    Chen, Chih-Hung; Cambonie, Tristan; Lazarus, Veronique; Nicoli, Matteo; Pons, Antonio J.; Karma, Alain

    2015-12-01

    A planar crack generically segments into an array of "daughter cracks" shaped as tilted facets when loaded with both a tensile stress normal to the crack plane (mode I) and a shear stress parallel to the crack front (mode III). We investigate facet propagation and coarsening using in situ microscopy observations of fracture surfaces at different stages of quasistatic mixed-mode crack propagation and phase-field simulations. The results demonstrate that the bifurcation from propagating a planar to segmented crack front is strongly subcritical, reconciling previous theoretical predictions of linear stability analysis with experimental observations. They further show that facet coarsening is a self-similar process driven by a spatial period-doubling instability of facet arrays.

  11. Abscisic acid and sucrose regulate tomato and strawberry fruit ripening through the abscisic acid-stress-ripening transcription factor.

    Science.gov (United States)

    Jia, Haifeng; Jiu, Songtao; Zhang, Cheng; Wang, Chen; Tariq, Pervaiz; Liu, Zhongjie; Wang, Baoju; Cui, Liwen; Fang, Jinggui

    2016-10-01

    Although great progress has been made towards understanding the role of abscisic acid (ABA) and sucrose in fruit ripening, the mechanisms underlying the ABA and sucrose signalling pathways remain elusive. In this study, transcription factor ABA-stress-ripening (ASR), which is involved in the transduction of ABA and sucrose signalling pathways, was isolated and analysed in the nonclimacteric fruit, strawberry and the climacteric fruit, tomato. We have identified four ASR isoforms in tomato and one in strawberry. All ASR sequences contained the ABA stress- and ripening-induced proteins and water-deficit stress-induced proteins (ABA/WDS) domain and all ASR transcripts showed increased expression during fruit development. The expression of the ASR gene was influenced not only by sucrose and ABA, but also by jasmonic acid (JA) and indole-3-acetic acid (IAA), and these four factors were correlated with each other during fruit development. ASR bound the hexose transporter (HT) promoter, which contained a sugar box that activated downstream gene expression. Overexpression of the ASR gene promoted fruit softening and ripening, whereas RNA interference delayed fruit ripening, as well as affected fruit physiological changes. Change in ASR gene expression influenced the expression of several ripening-related genes such as CHS, CHI, F3H, DFR, ANS, UFGT, PG, PL, EXP1/2, XET16, Cel1/2 and PME. Taken together, this study may provide new evidence on the important role of ASR in cross-signalling between ABA and sucrose to regulate tomato and strawberry fruit ripening. The findings of this study also provide new insights into the regulatory mechanism underlying fruit development. © 2016 The Authors. Plant Biotechnology Journal published by Society for Experimental Biology and The Association of Applied Biologists and John Wiley & Sons Ltd.

  12. Coarsening of Faraday Heaps: Experiment, Simulation, and Theory

    NARCIS (Netherlands)

    Gerner, van H.J.; Robledo, Caballero G.A.; Meer, van der D.; Weele, van der J.P.; Hoef, van der M.A.

    2009-01-01

    When a layer of granular material is vertically shaken, the surface spontaneously breaks up in a landscape of small Faraday heaps that merge into larger ones on an ever increasing time scale. This coarsening process is studied in a linear setup, for which the average life span of the transient state

  13. Instability Mechanisms of Water-in-Oil Nanoemulsions with Phospholipids: Temporal and Morphological Structures.

    Science.gov (United States)

    Sommerling, Jan-Hendrik; de Matos, Maria B C; Hildebrandt, Ellen; Dessy, Alberto; Kok, Robbert Jan; Nirschl, Hermann; Leneweit, Gero

    2018-01-16

    Many food preparations, pharmaceuticals, and cosmetics use water-in-oil (W/O) emulsions stabilized by phospholipids. Moreover, recent technological developments try to produce liposomes or lipid coated capsules from W/O emulsions, but are faced with colloidal instabilities. To explore these instability mechanisms, emulsification by sonication was applied in three cycles, and the sample stability was studied for 3 h after each cycle. Clearly identifiable temporal structures of instability provide evidence about the emulsion morphology: an initial regime of about 10 min is shown to be governed by coalescence after which Ostwald ripening dominates. Transport via molecular diffusion in Ostwald ripening is commonly based on the mutual solubility of the two phases and is therefore prohibited in emulsions composed of immiscible phases. However, in the case of water in oil emulsified by phospholipids, these form water-loaded reverse micelles in oil, which enable Ostwald ripening despite the low solubility of water in oil, as is shown for squalene. As is proved for the phospholipid dipalmitoylphosphatidylcholine (DPPC), concentrations below the critical aggregation concentration (CAC) form monolayers at the interfaces and smaller droplet sizes. In contrast, phospholipid concentrations above the CAC create complex multilayers at the interface with larger droplet sizes. The key factors for stable W/O emulsions in classical or innovative applications are first, the minimization of the phospholipids' capacity to form reversed micelles, and second, the adaption of the initial phospholipid concentration to the water content to enable an optimized coverage of phospholipids at the interfaces for the intended drop size.

  14. Ripening for improving the quality of inoculated cheese Rhizopus oryzae

    Directory of Open Access Journals (Sweden)

    ARTINI PANGASTUTI

    2010-01-01

    Full Text Available Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is able to produce lactic acid, protease and lipase. The ripening process changes the taste and texture. The purpose of this study is ripening to improve the quality of inoculated cheese R. oryzae. In this research the ripening was conducted the concentration variation of temperature (5oC, 10oC, 15oC, and time (7 days, 14 days. The procedure of research consisted of two steps, namely un-ripened cheese preparation followed by ripening cheese preparation. Cheese produced in this study analyzed the value of pH, fat content, protein content, amino acid levels and identification of microbe with ANOVA then followed by DMRT at 5% level of significance. Data results were analyzed with the like’s nonparametric statistical test, followed by Fridman Wilcoxon Signed Rank Test (WSRT at 5% level significance. The results showed that the preferred ripened cheese panelist was at a temperature of 15oC for 14 days. Ripening conditions affect pH, fat content, protein content and do not affect the levels of amino acids that formed ripened cheese. The best quality ripened cheese i.e. at a temperature of 15°C for 14 days, had a pH value of 4.40, the highest protein content of 9.78%, and fat content of 35.02%. The results of identified microbe in un-ripened cheese and ripened cheese include Enterococcus hirae (Enterococcus faecalis, Bacillus subtilis, and Aspergillus sp.

  15. Volatile compounds released during ripening in Italian dried sausage

    DEFF Research Database (Denmark)

    Sunesen, Lars Oddershede; Dorigoni, V.; Zanardi, E.

    2001-01-01

    increased during ripening. Pepper compound concentrations peaked in the middle of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2-heptanol, 1-octen-3-ol, 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone...

  16. Metallization of cyanide-modified Pt(111) electrodes with copper

    DEFF Research Database (Denmark)

    Escribano, Maria Escudero; Wildi, Christopher; Mwanda, Jonathan A.

    2016-01-01

    -cyanide-copper sandwich configuration. STM also shows that the Cu deposit consists of isolated bidimensional nanoislands, which slowly grow through an Ostwald ripening mechanism if the potential is kept negative of the reduction peak. Metallization is not possible in perchloric acid solutions, which implies...

  17. Coupling between drainage and coarsening in wet foam

    Indian Academy of Sciences (India)

    Abstract. Drainage and coarsening are two coupled phenomena during the evolution of wet foam. We show the variation in the growth rate of bubble size, along the height in a column of Gillette shaving foam, by microscope imaging. Simultaneously, the drainage of liquid at the same heights has been investigated by ...

  18. Jorge Luis Borges y Wilhem Ostwald. Notas para una alianza entre la ciencia y las humanidades

    Directory of Open Access Journals (Sweden)

    Lothar Beyer

    2011-05-01

    Full Text Available Jorge Luis Borges (1899-1986 de nacionalidad argentina, fue escritor, poeta y filósofo de fama mundial. Wilhelm Ostwald (1853-1932, de nacionalidad alemana, fue uno de los fundadores de la físicoquímica.También fue filósofo, pintor y premio Nobel de Química (1909. Los dos hombres enriquecieron el diálogo entre ciencia y humanidades gracias a sus obras y sus discursos, a pesar de que nunca se conocieron personalmente.Un simposio en la ciudad de Leipzig, en cuya universidad Wilhelm Ostwald se desempeñó durante 20 años como catedrático principal de físicoquímica, realizado en octubre de 2001, tenía el título: «Jorge Luis Borges. Ciencia y filosofía». A ese simposio el autor de este artículo contribuyó con una conferencia: «Ciencias y humanidades en diálogoconstructivo» dictada en presencia de la viuda María Kodama de Borges.

  19. Physical and chemical characteristics of off vine ripened mango ...

    African Journals Online (AJOL)

    The need to develop the best off vine mango ripening technique for both consumption and processing was investigated. Some physical and chemical measurements were performed on mature Green Dodo mangoes before and during a 3-day and 6-day ripening period by smoked pit ripening (SPR), ethylene (fruit ...

  20. A kinetic Monte Carlo study of coarsening resistance of novel core/shell precipitates

    International Nuclear Information System (INIS)

    Zhang, Xuan; Gao, Wenpei; Bellon, Pascal; Averback, Robert S.; Zuo, Jian-Min

    2014-01-01

    A novel approach towards the design of coarsening-resistant nanoprecipitates in structural alloys was investigated by kinetic Monte Carlo (KMC) simulation. The approach is motivated by recent experimental results in Cu–Nb–W alloys showing that room temperature ion irradiation resulted in W nanoprecipitation, leading to exceptional stability of W-rich-core/Nb-rich-shell nanoprecipitates formed following thermal annealing (Zhang et al., 2013 [11]). Here, image simulations of atomically resolved scanning transmission electron microscopy are performed to establish that these W nanoprecipitates are highly ramified. Thermal precipitate coarsening in an A–B–C ternary alloy similar to Cu–Nb–W is then studied by KMC simulations, where the highly immiscible and refractory C solute atoms are initially distributed into fractal nanoprecipitates, or cores, which become coated by a shell of B atoms during elevated temperature annealing. Compared with nanoprecipitates generated by compact C cores, the ramified nanoprecipitates result in exceptionally high trapping efficiency of B solute atoms during thermal coarsening, and the efficiency increases with the cluster size. The KMC results are analyzed and rationalized by noting that, owing to the Gibbs–Thomson effect, when the curvatures of the shell of the precipitates are zero or negative, the microstructure is coarsening-resistant. Such morphology can be realized by facets, or by dynamic balance within positive, negative and zero curvatures

  1. Sintering of Catalytic Nanoparticles: Particle Migration or Ostwald Ripening?

    DEFF Research Database (Denmark)

    Hansen, Thomas Willum; DeLaRiva, Andrew T.; Challa, Sivakumar R.

    2013-01-01

    deactivation, is an important mechanism for the loss of catalyst activity. This is especially true for high temperature catalytic processes, such as steam reforming, automotive exhaust treatment, or catalytic combustion. With dwindling supplies of precious metals and increasing demand, fundamental...

  2. CEMS and XRD studies on changing shape of iron nano-particles by irradiation of Au ions of Fe-implanted Al2O3 granular layer

    International Nuclear Information System (INIS)

    Kato, T.; Wakabayashi, H.; Hashimoto, M.; Toriyama, T.; Taniguchi, S.; Hayashi, N.; Sakamoto, I.

    2007-01-01

    In order to observe an inverse Ostwald ripening of Fe nano-particles in Fe-implanted Al 2 O 3 granular layers, 3 MeV Au ions were irradiated to Fe nano-particles in these layers with doses of 0.5x and 1.5x10 16 ions/cm 2 . It was found by Conversion Electron Mossbauer Spectroscopy (CEMS) that the inverse Ostwald ripening occurred by fractions of percentages and the magnetic anisotropy of Fe nano-particles was induced to the direction of Au ion beam, i.e. perpendicular to the granular plane. The average crystallite diameters of Fe nano-particles for Au ions unirradiated and irradiated samples were measured using Scherrer's formula from FWHM of Fe (110) X-ray Diffraction (XRD) patterns obtained by 2θ and 2θ/θ methods. It was confirmed that the average crystallite diameters of Fe nano-particles in Fe-implanted Al 2 O 3 granular layers were extended by Au ions irradiation. (author)

  3. Numerical simulations of crystal growth in a transdermal drug delivery system

    Science.gov (United States)

    Zeng, Jianming; Jacob, Karl I.; Tikare, Veena

    2004-02-01

    Grain growth by precipitation and Ostwald ripening in an unstressed matrix of a dissolved crystallizable component was simulated using a kinetic Monte Carlo model. This model was used previously to study Ostwald ripening in the high crystallizable component regime and was shown to correctly simulate solution, diffusion and precipitation. In this study, the same model with modifications was applied to the low crystallizable regime of interest to the transdermal drug delivery system (TDS) community. We demonstrate the model's utility by simulating precipitation and grain growth during isothermal storage at different supersaturation conditions. The simulation results provide a first approximation for the crystallization occurring in TDS. It has been reported that for relatively higher temperature growth of drug crystals in TDS occurs only in the middle third of the polymer layer. The results from the simulations support these findings that crystal growth is limited to the middle third of the region, where the availability of crystallizable components is the highest, for cluster growth at relatively high temperature.

  4. Effect of voids-controlled vacancy supersaturations on B diffusion

    International Nuclear Information System (INIS)

    Marcelot, O.; Claverie, A.; Cristiano, F.; Cayrel, F.; Alquier, D.; Lerch, W.; Paul, S.; Rubin, L.; Jaouen, H.; Armand, C.

    2007-01-01

    We present here preliminary results on boron diffusion in presence of pre-formed voids of different characteristics. The voids were fabricated by helium implantation followed by annealing allowing the desorption of He prior to boron implantation. We show that under such conditions boron diffusion is always largely reduced and can even be suppressed in some cases. Boron diffusion suppression can be observed in samples not containing nanovoids in the boron-rich region. It is suggested that direct trapping of Si(int)s by the voids is not the mechanism responsible for the reduction of boron diffusion in such layers. Alternatively, our experimental results suggest that this reduction of diffusivity is more probably due to the competition between two Ostwald ripening phenomena taking place at the same time: in the boron-rich region, the competitive growth of extrinsic defects at the origin of TED and, in the void region, the Ostwald ripening of the voids which involves large supersaturations of Vs

  5. Effect of voids-controlled vacancy supersaturations on B diffusion

    Energy Technology Data Exchange (ETDEWEB)

    Marcelot, O. [CEMES/CNRS, 29 rue Jeanne Marvig, 31055 Toulouse (France)]. E-mail: marcelot@cemes.fr; Claverie, A. [CEMES/CNRS, 29 rue Jeanne Marvig, 31055 Toulouse (France); Cristiano, F. [LAAS/CNRS, 7 av. du Col. Roche, 31077 Toulouse (France); Cayrel, F. [LMP, Universite de Tours, 16 rue Pierre et Marie Curie, BP 7155, 37071 Tours (France); Alquier, D. [LMP, Universite de Tours, 16 rue Pierre et Marie Curie, BP 7155, 37071 Tours (France); Lerch, W. [Mattson Thermal Products GmbH, Daimlerstr. 10, D-89160 Dornstadt (Germany); Paul, S. [Mattson Thermal Products GmbH, Daimlerstr. 10, D-89160 Dornstadt (Germany); Rubin, L. [Axcelis Technologies, 108 Cherry Hill Drive, Beverly MA 01915 (United States); Jaouen, H. [STMicroelectronics, 850 rue Jean Monnet, 38926 Crolles (France); Armand, C. [LNMO/INSA, Service analyseur ionique, 135 av. de Rangueil, 31077 Toulouse (France)

    2007-04-15

    We present here preliminary results on boron diffusion in presence of pre-formed voids of different characteristics. The voids were fabricated by helium implantation followed by annealing allowing the desorption of He prior to boron implantation. We show that under such conditions boron diffusion is always largely reduced and can even be suppressed in some cases. Boron diffusion suppression can be observed in samples not containing nanovoids in the boron-rich region. It is suggested that direct trapping of Si(int)s by the voids is not the mechanism responsible for the reduction of boron diffusion in such layers. Alternatively, our experimental results suggest that this reduction of diffusivity is more probably due to the competition between two Ostwald ripening phenomena taking place at the same time: in the boron-rich region, the competitive growth of extrinsic defects at the origin of TED and, in the void region, the Ostwald ripening of the voids which involves large supersaturations of Vs.

  6. Temperature-induced processes for size-selected metallic nanoparticles on surfaces

    Energy Technology Data Exchange (ETDEWEB)

    Bettermann, H., E-mail: hendrik.bettermann@uni-duesseldorf.de; Werner, M.; Getzlaff, M., E-mail: getzlaff@uni-duesseldorf.de

    2017-01-01

    Highlights: • FeNi nanoparticles on W(110) are stable at room temperature and above. • Unrolling carpet mechanism is driving the melting of nanoparticles. • Ostwald ripening is driving the formation of FeNi islands after melting. - Abstract: The melting behavior of Iron-Nickel alloy nanoparticles on W(110) was studied under UHV conditions as a function of heating temperature and heating duration. These particles were found to be stable at 423 K without evaporation or diffusion taking place. Unrolling carpet behavior occurs at higher temperatures. This creates ramified islands around the nanoparticles. Ostwald ripening at higher temperatures or longer heating times is creating compact islands. The melting of these nanoparticles opens the possibility for thin film growth of FeNi alloys. The formation of monolayer high islands is a strong contrast to Fe, Co, and FeCo alloy nanoparticles which are dominated by direct evaporation, single atom surface diffusion and anisotropic spreading.

  7. Nanocluster irradiation evolution in Fe-9%Cr ODS and ferritic-martensitic alloys

    Science.gov (United States)

    Swenson, M. J.; Wharry, J. P.

    2017-12-01

    The objective of this study is to evaluate the influence of dose rate and cascade morphology on nanocluster evolution in a model Fe-9%Cr oxide dispersion strengthened steel and the commercial ferritic/martensitic (F/M) alloys HCM12A and HT9. We present a large, systematic data set spanning the three alloys, three irradiating particle types, four orders of magnitude in dose rate, and doses ranging 1-100 displacements per atom over 400-500 °C. Nanoclusters are characterized using atom probe tomography. ODS oxide nanoclusters experience partial dissolution after irradiation due to inverse Ostwald ripening, while F/M nanoclusters undergo Ostwald ripening. Damage cascade morphology is indicative of nanocluster number density evolution. Finally, the effects of dose rate on nanocluster morphology provide evidence for a temperature dilation theory, which purports that a negative temperature shift is necessary for higher dose rate irradiations to emulate nanocluster evolution in lower dose rate irradiations.

  8. The ambiguous ripening nature of the fig (Ficus carica L.) fruit: a gene-expression study of potential ripening regulators and ethylene-related genes

    Science.gov (United States)

    Freiman, Zohar E.; Rosianskey, Yogev; Dasmohapatra, Rajeswari; Kamara, Itzhak; Flaishman, Moshe A.

    2015-01-01

    The traditional definition of climacteric and non-climacteric fruits has been put into question. A significant example of this paradox is the climacteric fig fruit. Surprisingly, ripening-related ethylene production increases following pre- or postharvest 1-methylcyclopropene (1-MCP) application in an unexpected auto-inhibitory manner. In this study, ethylene production and the expression of potential ripening-regulator, ethylene-synthesis, and signal-transduction genes are characterized in figs ripening on the tree and following preharvest 1-MCP application. Fig ripening-related gene expression was similar to that in tomato and apple during ripening on the tree, but only in the fig inflorescence–drupelet section. Because the pattern in the receptacle is different for most of the genes, the fig drupelets developed inside the syconium are proposed to function as parthenocarpic true fruit, regulating ripening processes for the whole accessory fruit. Transcription of a potential ripening regulator, FcMADS8, increased during ripening on the tree and was inhibited following 1-MCP treatment. Expression patterns of the ethylene-synthesis genes FcACS2, FcACS4, and FcACO3 could be related to the auto-inhibition reaction of ethylene production in 1-MCP-treated fruit. Along with FcMADS8 suppression, gene expression analysis revealed upregulation of FcEBF1, and downregulation of FcEIL3 and several FcERFs by 1-MCP treatment. This corresponded with the high storability of the treated fruit. One FcERF was overexpressed in the 1-MCP-treated fruit, and did not share the increasing pattern of most FcERFs in the tree-ripened fig. This demonstrates the potential of this downstream ethylene-signal-transduction component as an ethylene-synthesis regulator, responsible for the non-climacteric auto-inhibition of ethylene production in fig. PMID:25956879

  9. Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality

    Directory of Open Access Journals (Sweden)

    Jong-Hyun Jung

    2015-05-01

    Full Text Available The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i 45 days of ripening without rosemary, ii 60 days of ripening without rosemary, iii 45 days of ripening with 0.05% rosemary, and iv 60 days of ripening with 0.05% rosemary. Significant differences were observed in both moisture and fat content for ripening durations, with the highest moisture and least fat content observed in salchichon modified sausage (SMS ripened for 45 days. Ripening duration and rosemary addition appeared to influence water activity (aw of salchichon sausages. The aw of SMS ripened for 45 days was 0.80, whereas the other had aw values <0.80. Lactic acid bacteria were predominant, as Korean traditional fermented red pepper paste was added to sausages; however, the Bacillus cereus population was significantly affected by rosemary powder addition. Chewiness and gumminess decreased significantly due to the addition of rosemary powder compared to SMS without rosemary powder, and both 45 days of ripening and rosemary powder addition influenced the hardness of SMS. In conclusion, ripening duration of SMS for 45 days in the presence of rosemary powder provided superior SMS quality with an economical ripening duration compared to that of ripening with rosemary powder or ripening for 60 days.

  10. Structure and grain coarsening during the processing of engineering ceramics. Ph.D. Thesis - Leeds Univ., United Kingdom

    Science.gov (United States)

    Shaw, Nancy J.

    1987-01-01

    Studies have been made of three ceramic systems (Al2O3, Y2O3/MgO, and SiC/C/B), both to explore a surface area/density diagram approach to examining the coarsening processes during sintering and to explore an alternative coarsening parameter, i.e., the grain boundary surface area (raising it at a given value of the density) and not the pore surface area; therefore, pinning of the grain boundaries by solid-solution drag is the only function evidenced by these results. The importance of such pinning even at densities as low as 75% of theoretical is linked to the existence of microstructural inhomogeneities. The early stages of sintering of Y2O3 powder have been examined using two techniques, BET surface area analysis and transmission electron microscopy. Each has given some insight into the process occurring and, used together, have provided some indication of the effect of MgO on coarsening during sintering. Attempts to further elucidate effects of MgO on the coarsening behavior of Y2O3 by the surface area/density diagram approach were unsuccessful due to masking effects of contaminating reactions during sintering and/or thermal etching. The behavior of the undoped SiC which only coarsens can be clearly distinguished by the surface area/density diagram from that of SiC/C/B which also concurrently densifies. Little additional information was obtainable by this method due to unfavorable sample etching characteristics. The advantages, disadvantages, and difficulties of application of these techniques to the study of coarsening during sintering are discussed.

  11. Three is much more than two in coarsening dynamics of cyclic competitions

    Science.gov (United States)

    Mitarai, Namiko; Gunnarson, Ivar; Pedersen, Buster Niels; Rosiek, Christian Anker; Sneppen, Kim

    2016-04-01

    The classical game of rock-paper-scissors has inspired experiments and spatial model systems that address the robustness of biological diversity. In particular, the game nicely illustrates that cyclic interactions allow multiple strategies to coexist for long-time intervals. When formulated in terms of a one-dimensional cellular automata, the spatial distribution of strategies exhibits coarsening with algebraically growing domain size over time, while the two-dimensional version allows domains to break and thereby opens the possibility for long-time coexistence. We consider a quasi-one-dimensional implementation of the cyclic competition, and study the long-term dynamics as a function of rare invasions between parallel linear ecosystems. We find that increasing the complexity from two to three parallel subsystems allows a transition from complete coarsening to an active steady state where the domain size stays finite. We further find that this transition happens irrespective of whether the update is done in parallel for all sites simultaneously or done randomly in sequential order. In both cases, the active state is characterized by localized bursts of dislocations, followed by longer periods of coarsening. In the case of the parallel dynamics, we find that there is another phase transition between the active steady state and the coarsening state within the three-line system when the invasion rate between the subsystems is varied. We identify the critical parameter for this transition and show that the density of active boundaries has critical exponents that are consistent with the directed percolation universality class. On the other hand, numerical simulations with the random sequential dynamics suggest that the system may exhibit an active steady state as long as the invasion rate is finite.

  12. Experimental, computational and theoretical studies of δ′ phase coarsening in Al–Li alloys

    International Nuclear Information System (INIS)

    Pletcher, B.A.; Wang, K.G.; Glicksman, M.E.

    2012-01-01

    Experimental characterization of microstructure evolution in three binary Al–Li alloys provides critical tests of both diffusion screening theory and multiparticle diffusion simulations, which predict late-stage phase-coarsening kinetics. Particle size distributions, growth kinetics and maximum particle sizes obtained using quantitative, centered dark-field transmission electron microscopy are compared quantitatively with theoretical and computational predictions. We also demonstrate the dependence on δ′ precipitate volume fraction of the rate constant for coarsening and the microstructure’s maximum particle size, both of which remained undetermined for this alloy system for nearly a half century. Our experiments show quantitatively that the diffusion-screening theoretical description of phase coarsening yields reasonable kinetic predictions, and that useful simulations of microstructure evolution are obtained via multiparticle diffusion. The tested theory and simulation method will provide useful tools for future design of two-phase alloys for elevated temperature applications.

  13. Coarsening of Ni–Ge solid-solution precipitates in “inverse” Ni3Ge alloys

    International Nuclear Information System (INIS)

    Ardell, Alan J.; Ma Yong

    2012-01-01

    Highlights: ► We report microstructural evolution of disordered Ni–Ge precipitates in Ni 3 Ge alloys. ► Coarsening kinetics and particle size distributions are presented. ► Data are analyzed quantitatively using the MSLW theory, but agreement is only fair. ► The shapes of large precipitates are unusual, with discus or boomerang cross-sections. ► Results are compared with morphology, kinetics of Ni–Al in inverse Ni 3 Al alloys. - Abstract: The morphological evolution and coarsening kinetics of Ni–Ge solid solution precipitates from supersaturated solutions of hypostoichiometric Ni 3 Ge were investigated in alloys containing from 22.48 to 23.50 at.% Ge at 600, 650 and 700 °C. The particles evolve from spheres to cuboids, though the flat portions of the interfaces are small. At larger sizes the precipitates coalesce into discus shapes, and are sometimes boomerang-shaped in cross section after intersection. The rate constant for coarsening increases strongly with equilibrium volume fraction, much more so than predicted by current theories; this is very different from the coarsening behavior of Ni 3 Ge precipitates in normal Ni–Ge alloys and of Ni–Al precipitates in inverse Ni 3 Al alloys. The activation energy for coarsening, 275.86 ± 24.17 kJ/mol, is somewhat larger than the result from conventional diffusion experiments, though within the limits of experimental error. Quantitative agreement between theory and experiment, estimated using available data on tracer diffusion coefficients in Ni 3 Ge, is fair, the calculated rate constants exceeding measured ones by a factor of about 15. The particle size distributions are not in very good agreement with the predictions of any theory. These results are discussed in the context of recent theories and observations.

  14. Growth and Ripening of Globe Artichoke Achens

    Directory of Open Access Journals (Sweden)

    Yehuda Basnizki

    2007-12-01

    Full Text Available Under dry summer eastern Mediterranean conditions, the growth and ripening of seeds (from flowering onward can proceed without supply of water. The leaves and capitule bearing stems dry out while the receptacles stay moist and allow seed ripening. The functioning of the various capitule components was examined.

  15. Heat exchanges in coarsening systems

    Energy Technology Data Exchange (ETDEWEB)

    Corberi, Federico [Dipartimento di Fisica ' E R Caianiello' , Università di Salerno, via Ponte don Melillo, 84084 Fisciano (Italy); Gonnella, Giuseppe; Piscitelli, Antonio [Dipartimento di Fisica, Università di Bari and Istituto Nazionale di Fisica Nucleare, Sezione di Bari, via Amendola 173, 70126 Bari (Italy)

    2011-10-15

    This paper is a contribution to the understanding of the thermal properties of ageing systems where statistically independent degrees of freedom with greatly separated time scales are expected to coexist. Focusing on the prototypical case of quenched ferromagnets, where fast and slow modes can be respectively associated with fluctuations in the bulk of the coarsening domains and in their interfaces, we perform a set of numerical experiments specifically designed to compute the heat exchanges between different degrees of freedom. Our studies promote a scenario with fast modes acting as an equilibrium reservoir to which interfaces may release heat through a mechanism that allows fast and slow degrees to maintain their statistical properties independently.

  16. CHARACTERIZATION OF RIPENING STAGES OF MYRTLE FRUIT

    Directory of Open Access Journals (Sweden)

    DYALLA RIBEIRO DE ARAUJO

    2016-01-01

    Full Text Available ABSTRACT The myrtle (Eugenia gracillima Kiaersk. is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts. Myrtle fruit production is of significant socioeconomic value for the region and, therefore, the description of myrtle fruit ripening stages may contribute to the development of its production chain. As a result, the objective of the present study was to evaluate the physical, quality and ripening changes of myrtle fruits at different developmental stages. The fruits were picked at five distinctive stages and evaluated for longitudinal and transverse diameters; fresh, dry and water mass; water contents; soluble solids (SS; titratable acidity (TA; pH; SS/TA ratio; carbohydrates (starch, total, reducing and nonreducing sugars; ascorbic acid; total pectin, soluble pectins and percentage of pectin solubilization; polymeric, oligomeric and dimeric phenolics; total anthocyanins, carotenoids and chlorophyll; and yellow flavonoids. Along fruit ripening processes increases in SS, anthocyanins and carotenoids, in the SS/TA ratio and of percentages of pectin solubilization were determined. On the other hand, decreases in TA and total chlorophyll were observed. The ripening stage at which peel color is completely dark red (ripening stage 4 is most appropriate to harvest myrtle fruits for human consumption.

  17. Semi-solid process of 2024 wrought aluminum alloy by strain induced melt activation

    Directory of Open Access Journals (Sweden)

    Surachai Numsarapatnuk

    2013-10-01

    Full Text Available The aim of this study is to develop a production process of a fine globular structure feedstock of the 2024 aluminumalloy suitable for subsequent semi-solid forming. The 2024 wrought aluminum alloy was first annealed to reduce the effect ofwork hardening. Then, strain was induced in the alloy by cold compression. After that the microstructural evolution duringpartial melting was investigated. The samples were subjected to full annealing at 415°C for 3 hrs prior to cold compression of40% reduction of area (RA with 3 mm/min strain rate. After that samples were partially melted at 620°C with varying holdingtime from 0 to 60 min followed by water quenching. The grain size and the average grain diameter of solid grains weremeasured using the linear intercept method. The globularization was interpreted in terms of shape factor. Liquid fraction andthe distribution of the eutectic liquid was also investigated. It was found that during partial melting, the globular morphologywas formed by the liquid wetting and fragmentation of high angle boundaries of recrystallized grains. The suitable semi-solidmicrostructure was obtained from a condition of full annealing, 40% cold working and partial melting at 620°C for 6 minholding time. The near globular grains obtained in the range of 0-60 min consisted of uniform spheroid grains with an averagegrain diameter ranged from 73 to 121 m, quenched liquid fraction was approximately 13–27% and the shape factor was greaterthan 0.6. At a holding time of less than 6 min, grain coarsening was dominant by the immigration of high-angle grainboundaries. At a longer holding time, liquid fraction increased and Ostwald ripening was dominant. The coarsening rateconstant for the 2024 Al alloy was 400.36 mm3.s-1. At a soaking time of 60 min, it was found that a minimum diameter differencewas 1.06% with coarsening index n=3 in a power law equation. The non-dendritic slug of 2024 alloy was rapid compressedinto a disc with 90%RA

  18. Compositional changes during papaya fruit ripening

    International Nuclear Information System (INIS)

    Shattir, A. E.; Abu-Goukh, A.

    2012-01-01

    The objective of this study was to investigate compositional changes during ripening of Baladi, Ekostika I and Ekostika II papaya fruit cultivars at 20±1°C and 85% -90% relative humidity. The fruits of the three cultivars exhibited a typical climacteric pattern of respiration with peak of respiration of 82,92 and 98 mg CO 2 / kg-hr, reached after 10 days in the three cultivars, respectively. Weight loss, total soluble solids (TSS), total sugars and ascorbic acid content progressively increased during ripening of the three papaya cultivars. More increase in TSS and total sugars was observed after the climacteric peak of respiration. Fruit tissue firmness and total phenolic compounds decreased continuously during ripening in the three cultivars. Reducing sugars, total protein and titratable acidity steadily increased to reach a peak, which coincided with climacteric peak of respiration, and subsequently decreased afterwards. The local Baladi cultivar had a lower respiration rate, more firm and less weight loss during ripening, which may indicate a longer shelf life than the other two introduced cultivars. On the other hand, the introduced cultivars were higher in TSS, total and reducing sugars and ascorbic acid content and lower in titratable acidity and phenolic compounds, which may reflect a better eating quality.(Author)

  19. In vivo NMR spectroscopy of ripening avocado

    International Nuclear Information System (INIS)

    Bennett, A.B.; Smith, G.M.; Nichols, B.

    1987-01-01

    Ripening of avocado fruit is associated with a dramatic increase in respiration. Previous studies have indicated that the increase in respiration is brought about by activation of the glycolytic reaction catalyzing the conversion of fructose-6-phosphate to fructose 1,6-bisphosphate. The authors reinvestigated the proposed role of glycolytic regulation in the respiratory increase using in vivo 31 P nuclear magnetic resonance (NMR) spectroscopy using an external surface coil and analysis of phosphofructokinase (PFK), phosphofructophosphotransferase (PFP), and fructose 2,6-bisphosphate (fru 2,6-P 2 ) levels in ripening avocado fruit. In vivo 31 P NMR spectroscopy revealed large increases in ATP levels accompanying the increase in respiration. Both glycolytic enzymes, PFK and PFP, were present in avocado fruit, with the latter activity being highly stimulated by fru 2,6-P 2 . Fructose 2,6-bisphosphate levels increased approximately 90% at the onset of ripening, indicating that the respiratory increase in ripening avocado may be regulated by the activation of PFP brought about by an increase in fru 2,6-P 2

  20. The language of cheese-ripening cultures

    DEFF Research Database (Denmark)

    Gori, Klaus; Jespersen, Lene

    2010-01-01

    Microbial interactions are of importance for the establishment and growth of cheese ripening cultures. An interesting aspect of microbial interactions is cell-cell communication, often referred to as quorum sensing; the process in which micro-organisms communicate with signalling molecules and co......-ordinate gene expression in a cell density dependent manner. Little is known about quorum sensing in foods. However, as quorum sensing is expected to be a general phenomenon in micro-organisms, it is likely to be of importance for micro-organisms in foods. An example of a food product where quorum sensing could...... be of importance is surface ripened cheeses. The present review focuses on our findings on quorum sensing systems in cheese ripening cultures. The main focus is on the group of bacterial non-species-specific signalling molecules referred to as autoinducer-2 (AI-2) in smear bacteria as well as alcohol...

  1. Quality comparison of hydroponic tomatoes (Lycopersicon esculentum) ripened on and off vine

    Science.gov (United States)

    Arias, R.; Lee, T. C.; Specca, D.; Janes, H.

    2000-01-01

    There is a general belief that the quality of tomatoes ripened on vine is better than tomatoes ripened off the vine, influencing among other parameters, the price of this commodity. We compared the quality of hydroponic tomatoes ripened on and off vine by chemical, physical, and sensory evaluation to find what attributes are affected and to what extent. Lycopene, beta-carotene, total and soluble solids, moisture content, ascorbic acid, acidity, pH, texture, and color were analyzed. Tomatoes ripened on vine had significantly more lycopene, beta-carotene, soluble and total solids, higher a* and lower L*, and were firmer. However, a 100-judge panel rated only the color and overall liking of the vine-ripened tomatoes as more intense than the fruit ripened off vine. Therefore, the chemical and physical differences were mostly not large enough to influence the panelist's perception. The characterization of tomatoes ripened on and off vine may help to guide post-harvest handling and treatment and to improve the quality of tomatoes ripened off vine.

  2. Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

    Science.gov (United States)

    Corsetti, A; Rossi, J; Gobbetti, M

    2001-09-19

    In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Münster and Saint-Paulin and that of surface mould-ripened cheeses such as Camembert and Brie may be similar, but at the end of the ripening, bacteria such as Brevibacterium spp., Arthrobacter spp., Micrococcus spp., Corynebacterium spp. and moulds such as Penicillium camemberti are, respectively, the dominant microorganisms. Yeasts such as Candida spp., Cryptococcus spp., Debaryomyces spp., Geotrichum candidum, Pichia spp., Rhodotorula spp., Saccharomyces spp. and Yarrowia lipolytica are often and variably isolated from the smear surface-ripened cheeses. Although not dominant within the microorganisms of the smear surface-ripened cheeses, yeasts establish significant interactions with moulds and especially bacteria, including surface bacteria and lactic acid bacteria. Some aspects of the interactions between yeasts and bacteria in such type of cheeses are considered in this paper.

  3. Identification of genes differentially expressed during ripening of banana.

    Science.gov (United States)

    Manrique-Trujillo, Sandra Mabel; Ramírez-López, Ana Cecilia; Ibarra-Laclette, Enrique; Gómez-Lim, Miguel Angel

    2007-08-01

    The banana (Musa acuminata, subgroup Cavendish 'Grand Nain') is a climacteric fruit of economic importance. A better understanding of the banana ripening process is needed to improve fruit quality and to extend shelf life. Eighty-four up-regulated unigenes were identified by differential screening of a banana fruit cDNA subtraction library at a late ripening stage. The ripening stages in this study were defined according to the peel color index (PCI). Unigene sequences were analyzed with different databases to assign a putative identification. The expression patterns of 36 transcripts confirmed as positive by differential screening were analyzed comparing the PCI 1, PCI 5 and PCI 7 ripening stages. Expression profiles were obtained for unigenes annotated as orcinol O-methyltransferase, putative alcohol dehydrogenase, ubiquitin-protein ligase, chorismate mutase and two unigenes with non-significant matches with any reported sequence. Similar expression profiles were observed in banana pulp and peel. Our results show differential expression of a group of genes involved in processes associated with fruit ripening, such as stress, detoxification, cytoskeleton and biosynthesis of volatile compounds. Some of the identified genes had not been characterized in banana fruit. Besides providing an overview of gene expression programs and metabolic pathways at late stages of banana fruit ripening, this study contributes to increasing the information available on banana fruit ESTs.

  4. A DEMETER-like DNA demethylase governs tomato fruit ripening.

    Science.gov (United States)

    Liu, Ruie; How-Kit, Alexandre; Stammitti, Linda; Teyssier, Emeline; Rolin, Dominique; Mortain-Bertrand, Anne; Halle, Stefanie; Liu, Mingchun; Kong, Junhua; Wu, Chaoqun; Degraeve-Guibault, Charlotte; Chapman, Natalie H; Maucourt, Mickael; Hodgman, T Charlie; Tost, Jörg; Bouzayen, Mondher; Hong, Yiguo; Seymour, Graham B; Giovannoni, James J; Gallusci, Philippe

    2015-08-25

    In plants, genomic DNA methylation which contributes to development and stress responses can be actively removed by DEMETER-like DNA demethylases (DMLs). Indeed, in Arabidopsis DMLs are important for maternal imprinting and endosperm demethylation, but only a few studies demonstrate the developmental roles of active DNA demethylation conclusively in this plant. Here, we show a direct cause and effect relationship between active DNA demethylation mainly mediated by the tomato DML, SlDML2, and fruit ripening- an important developmental process unique to plants. RNAi SlDML2 knockdown results in ripening inhibition via hypermethylation and repression of the expression of genes encoding ripening transcription factors and rate-limiting enzymes of key biochemical processes such as carotenoid synthesis. Our data demonstrate that active DNA demethylation is central to the control of ripening in tomato.

  5. Home cervical ripening with dinoprostone gel in nulliparous women with singleton pregnancies.

    Science.gov (United States)

    Stock, Sarah J; Taylor, Rebecca; Mairs, Rebecca; Azaghdani, Abdulhamid; Hor, Kahyee; Smith, Imogen; Dundas, Kirsty; Kissack, Chris; Norman, Jane E; Denison, Fiona

    2014-08-01

    To evaluate whether home cervical ripening is safe and results in shorter hospital stay. This was a retrospective cohort study of women with singleton pregnancies having induction of labor for postmaturity at a single center between January 2007 and June 2010. Women were offered home cervical ripening with 1 mg dinoprostone gel if they were nulliparous, had uncomplicated singleton pregnancies, and the indication for induction was postmaturity. Nine hundred seven of 1,536 (59.1%) nulliparous women having induction of labor for postmaturity were eligible for home cervical ripening. The median number of hours at home was 11.76 hours (range 0-24.82 hours). There were no cases of birth outside of the hospital, uterine rupture, or significant neonatal morbidity or neonatal death related to home cervical ripening. Eighty-five (5.5%) women who underwent hospital cervical ripening because of maternal preference or social issues formed a hospital cervical ripening comparison group. There was no significant difference in the total number of hours before delivery spent in the hospital between the two groups (26.25; 95% confidence interval [CI] 25.27-27.23 in home cervical ripening group compared with 24.28; 95% CI 22.5-26.0 in the hospital group; P=.26). Clinical outcomes are comparable in nulliparous women who receive a single dose of dinoprostone gel for home cervical ripening compared with those who undergo hospital cervical ripening. However, preadmission home cervical ripening with 1 mg dinoprostone does not decrease the number of hours women spend in the hospital. II.

  6. Ethylene Control of Fruit Ripening: Revisiting the Complex Network of Transcriptional Regulation1

    Science.gov (United States)

    Chervin, Christian; Bouzayen, Mondher

    2015-01-01

    The plant hormone ethylene plays a key role in climacteric fruit ripening. Studies on components of ethylene signaling have revealed a linear transduction pathway leading to the activation of ethylene response factors. However, the means by which ethylene selects the ripening-related genes and interacts with other signaling pathways to regulate the ripening process are still to be elucidated. Using tomato (Solanum lycopersicum) as a reference species, the present review aims to revisit the mechanisms by which ethylene regulates fruit ripening by taking advantage of new tools available to perform in silico studies at the genome-wide scale, leading to a global view on the expression pattern of ethylene biosynthesis and response genes throughout ripening. Overall, it provides new insights on the transcriptional network by which this hormone coordinates the ripening process and emphasizes the interplay between ethylene and ripening-associated developmental factors and the link between epigenetic regulation and ethylene during fruit ripening. PMID:26511917

  7. Bulletin of Materials Science | Indian Academy of Sciences

    Indian Academy of Sciences (India)

    We qualitatively observed a new growth route for LDH system which is dissimilar to the existing growth mechanism. The rate of growth is shown to be slower than the well known Ostwald ripening process. This unusual behaviour is due to the formation of effective passivation layer by Na+ ions around the generated LDHs ...

  8. Microarray analysis of gene expression profiles in ripening pineapple fruits.

    Science.gov (United States)

    Koia, Jonni H; Moyle, Richard L; Botella, Jose R

    2012-12-18

    Pineapple (Ananas comosus) is a tropical fruit crop of significant commercial importance. Although the physiological changes that occur during pineapple fruit development have been well characterized, little is known about the molecular events that occur during the fruit ripening process. Understanding the molecular basis of pineapple fruit ripening will aid the development of new varieties via molecular breeding or genetic modification. In this study we developed a 9277 element pineapple microarray and used it to profile gene expression changes that occur during pineapple fruit ripening. Microarray analyses identified 271 unique cDNAs differentially expressed at least 1.5-fold between the mature green and mature yellow stages of pineapple fruit ripening. Among these 271 sequences, 184 share significant homology with genes encoding proteins of known function, 53 share homology with genes encoding proteins of unknown function and 34 share no significant homology with any database accession. Of the 237 pineapple sequences with homologs, 160 were up-regulated and 77 were down-regulated during pineapple fruit ripening. DAVID Functional Annotation Cluster (FAC) analysis of all 237 sequences with homologs revealed confident enrichment scores for redox activity, organic acid metabolism, metalloenzyme activity, glycolysis, vitamin C biosynthesis, antioxidant activity and cysteine peptidase activity, indicating the functional significance and importance of these processes and pathways during pineapple fruit development. Quantitative real-time PCR analysis validated the microarray expression results for nine out of ten genes tested. This is the first report of a microarray based gene expression study undertaken in pineapple. Our bioinformatic analyses of the transcript profiles have identified a number of genes, processes and pathways with putative involvement in the pineapple fruit ripening process. This study extends our knowledge of the molecular basis of pineapple fruit

  9. Nanopore formation on Au coated pyramid under electron beam irradiations (plasmonic nanopore on pyramid

    Directory of Open Access Journals (Sweden)

    Seong Soo Choi

    2016-03-01

    Full Text Available There have been tremendous interests about the single molecule analysis using a sold-state nanopore. The solid-state nanopore can be fabricated either by drilling technique, or diffusion technique by using electron beam irradiations. The solid-state SiN nanopore device with electrical detection technique recently fabricated, however, the solid-state Au nanopore with optical detection technique can be better utilized as the next generation single molecule sensor. In this report, the nanometer size openings with its size less than 10 nm on the diffused membrane on the 200 nm Au pyramid were fabricated by using field emission scanning electron microscopy (FESEM electron beam irradiations, transmission electron microscopy (TEM, etc. After the sample was being kept under a room environment for several months, several Au (111 clusters with ~6 nm diameter formed via Ostwald ripening are observed using a high resolution TEM imaging. The nanopore with Au nanoclusters on the diffused membrane can be utilized as an optical nanopore device. Keywords: Electron beam irradiation, Surface diffusion, Carbon contamination, Au cluster, Ostwald ripening

  10. Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening.

    Science.gov (United States)

    Alberti, Aline; Zielinski, Acácio Antonio Ferreira; Couto, Marcelo; Judacewski, Priscila; Mafra, Luciana Igarashi; Nogueira, Alessandro

    2017-05-01

    The effect of variety and ripening stage on the distribution of phenolic compounds and in vitro antioxidant capacity of Gala, Fuji Suprema and Eva apples were evaluated. Hydroxycinnamic acids, flavonoids, flavanols, flavonols, dihydrochalcones and antioxidant activity (FRAP and DPPH) were assessed in the epicarp, mesocarp and endocarp of three varieties at three ripening stages (unripe, ripe and senescent). The Fuji Suprema variety distinguished by its content of flavonols at senescent stage, while Eva variety distinguished by its content of dihydrochalcones (unripe stage) and anthocyanins (ripe stage). In general, phenolic acids and flavonoids decreased with ripening in the epicarp and endocarp. However, in the mesocarp, the effect of ripening was related with the apple variety. Hierarchical cluster analysis confirmed the influence of ripening in the apple tissue. The evolution of these compounds during ripening occurred irregularly and it was influenced by the variety.

  11. Ethylene-producing bacteria that ripen fruit.

    Science.gov (United States)

    Digiacomo, Fabio; Girelli, Gabriele; Aor, Bruno; Marchioretti, Caterina; Pedrotti, Michele; Perli, Thomas; Tonon, Emil; Valentini, Viola; Avi, Damiano; Ferrentino, Giovanna; Dorigato, Andrea; Torre, Paola; Jousson, Olivier; Mansy, Sheref S; Del Bianco, Cristina

    2014-12-19

    Ethylene is a plant hormone widely used to ripen fruit. However, the synthesis, handling, and storage of ethylene are environmentally harmful and dangerous. We engineered E. coli to produce ethylene through the activity of the ethylene-forming enzyme (EFE) from Pseudomonas syringae. EFE converts a citric acid cycle intermediate, 2-oxoglutarate, to ethylene in a single step. The production of ethylene was placed under the control of arabinose and blue light responsive regulatory systems. The resulting bacteria were capable of accelerating the ripening of tomatoes, kiwifruit, and apples.

  12. Computational thermodynamic investigations of growth and coarsening of laves phase precipitates in 12%Cr creep resistant steels

    Energy Technology Data Exchange (ETDEWEB)

    Prat, O.; Rojas, D. [Max-Planck-Institut fuer Eisenforschung GmbH, Duesseldorf (Germany); Garcia, J.; Kaysser-Pyzalla, A.R. [Helmholtz-Zentrum Berlin fuer Materialien und Energie GmbH, Berlin (Germany); Bochum Univ. (Germany)

    2010-07-01

    Precipitation phenomena in 12%Cr high alloyed steels have been investigated at creep conditions of 650 and 150 MPa up to 6.500 hours in two different alloys. Growth and coarsening of Laves phase was determined experimentally by measuring the size of Laves phase on crept samples using scanning transmission electron microscopy (STEM). The simulations were performed using the software DICTRA based on the assumption the local equilibrium at the moving phase interface. For equilibrium calculations, the Thermo-Calc software was used. The experimental results were compared with DICTRA simulations, showing good agreement. Both the quantitative metallographic measurements as well as the simulations indicate very low coarsening for Laves Phase. The influence of different elements such as Co, Si and Cu on coarsening for Laves phase was simulated. (orig.)

  13. Three dimensional characterization of nickel coarsening in solid oxide cells via ex-situ ptychographic nano-tomography

    DEFF Research Database (Denmark)

    De Angelis, Salvatore; Jørgensen, Peter Stanley; Tsai, Esther Hsiao Rho

    2018-01-01

    Nickel coarsening is considered a significant cause of solid oxide cell (SOC) performance degradation. Therefore, understanding the morphological changes in the nickel-yttria stabilized zirconia (Ni-YSZ) fuel electrode is crucial for the wide spread usage of SOC technology. This paper reports...... a study of the initial 3D microstructure evolution of a SOC analyzed in the pristine state and after 3 and 8 h of annealing at 850 °C, in dry hydrogen. The analysis of the evolution of the same location of the electrode shows a substantial change of the nickel and pore network during the first 3 h...... of treatment, while only negligible changes are observed after 8 h. The nickel coarsening results in loss of connectivity in the nickel network, reduced nickel specific surface area and decreased total triple phase boundary density. For the condition of this experiment, nickel coarsening is shown...

  14. Coarsening of Ni-Ge solid-solution precipitates in 'inverse' Ni{sub 3}Ge alloys

    Energy Technology Data Exchange (ETDEWEB)

    Ardell, Alan J., E-mail: alan.ardell@gmail.com [National Science Foundation, 4201 Wilson Boulevard, Arlington, VA 22230 (United States); Ma Yong [Aquatic Sensor Network Technology LLC, Storrs, CT 06268 (United States)

    2012-07-30

    Highlights: Black-Right-Pointing-Pointer We report microstructural evolution of disordered Ni-Ge precipitates in Ni{sub 3}Ge alloys. Black-Right-Pointing-Pointer Coarsening kinetics and particle size distributions are presented. Black-Right-Pointing-Pointer Data are analyzed quantitatively using the MSLW theory, but agreement is only fair. Black-Right-Pointing-Pointer The shapes of large precipitates are unusual, with discus or boomerang cross-sections. Black-Right-Pointing-Pointer Results are compared with morphology, kinetics of Ni-Al in inverse Ni{sub 3}Al alloys. - Abstract: The morphological evolution and coarsening kinetics of Ni-Ge solid solution precipitates from supersaturated solutions of hypostoichiometric Ni{sub 3}Ge were investigated in alloys containing from 22.48 to 23.50 at.% Ge at 600, 650 and 700 Degree-Sign C. The particles evolve from spheres to cuboids, though the flat portions of the interfaces are small. At larger sizes the precipitates coalesce into discus shapes, and are sometimes boomerang-shaped in cross section after intersection. The rate constant for coarsening increases strongly with equilibrium volume fraction, much more so than predicted by current theories; this is very different from the coarsening behavior of Ni{sub 3}Ge precipitates in normal Ni-Ge alloys and of Ni-Al precipitates in inverse Ni{sub 3}Al alloys. The activation energy for coarsening, 275.86 {+-} 24.17 kJ/mol, is somewhat larger than the result from conventional diffusion experiments, though within the limits of experimental error. Quantitative agreement between theory and experiment, estimated using available data on tracer diffusion coefficients in Ni{sub 3}Ge, is fair, the calculated rate constants exceeding measured ones by a factor of about 15. The particle size distributions are not in very good agreement with the predictions of any theory. These results are discussed in the context of recent theories and observations.

  15. Comparative transcriptome analysis of two contrasting watermelon genotypes during fruit development and ripening.

    Science.gov (United States)

    Zhu, Qianglong; Gao, Peng; Liu, Shi; Zhu, Zicheng; Amanullah, Sikandar; Davis, Angela R; Luan, Feishi

    2017-01-03

    Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is an economically important crop with an attractive ripe fruit that has colorful flesh. Fruit ripening is a complex, genetically programmed process. In this study, a comparative transcriptome analysis was performed to identify the regulators and pathways that are involved in the fruit ripening of pale-yellow-flesh cultivated watermelon (COS) and red-flesh cultivated watermelon (LSW177). We first identified 797 novel genes to extend the available reference gene set. Second, 3958 genes in COS and 3503 genes in LSW177 showed at least two-fold variation in expression, and a large number of these differentially expressed genes (DEGs) during fruit ripening were related to carotenoid biosynthesis, plant hormone pathways, and sugar and cell wall metabolism. Third, we noted a correlation between ripening-associated transcripts and metabolites and the key function of these metabolic pathways during fruit ripening. The results revealed several ripening-associated actions and provide novel insights into the molecular mechanisms underlying the regulation of watermelon fruit ripening.

  16. Shape and coarsening dynamics of strained islands

    DEFF Research Database (Denmark)

    Schifani, Guido; Frisch, Thomas; Argentina, Mederic

    2016-01-01

    and numerically the formation of an equilibrium island using a two-dimensional continuous model. We have found that these equilibrium island-like solutions have a maximum height h_{0} and they sit on top of a flat wetting layer with a thickness h_{w}. We then consider two islands, and we report that they undergo...... and leads to the shrinkage of the smallest island. Once its height becomes smaller than a minimal equilibrium height h_{0}^{*}, its mass spreads over the entire system. Our results pave the way for a future analysis of coarsening of an assembly of islands....

  17. Comparative genomics reveals candidate carotenoid pathway regulators of ripening watermelon fruit

    Science.gov (United States)

    2013-01-01

    Background Many fruits, including watermelon, are proficient in carotenoid accumulation during ripening. While most genes encoding steps in the carotenoid biosynthetic pathway have been cloned, few transcriptional regulators of these genes have been defined to date. Here we describe the identification of a set of putative carotenoid-related transcription factors resulting from fresh watermelon carotenoid and transcriptome analysis during fruit development and ripening. Our goal is to both clarify the expression profiles of carotenoid pathway genes and to identify candidate regulators and molecular targets for crop improvement. Results Total carotenoids progressively increased during fruit ripening up to ~55 μg g-1 fw in red-ripe fruits. Trans-lycopene was the carotenoid that contributed most to this increase. Many of the genes related to carotenoid metabolism displayed changing expression levels during fruit ripening generating a metabolic flux toward carotenoid synthesis. Constitutive low expression of lycopene cyclase genes resulted in lycopene accumulation. RNA-seq expression profiling of watermelon fruit development yielded a set of transcription factors whose expression was correlated with ripening and carotenoid accumulation. Nineteen putative transcription factor genes from watermelon and homologous to tomato carotenoid-associated genes were identified. Among these, six were differentially expressed in the flesh of both species during fruit development and ripening. Conclusions Taken together the data suggest that, while the regulation of a common set of metabolic genes likely influences carotenoid synthesis and accumulation in watermelon and tomato fruits during development and ripening, specific and limiting regulators may differ between climacteric and non-climacteric fruits, possibly related to their differential susceptibility to and use of ethylene during ripening. PMID:24219562

  18. How to prevent ripening blockage in 1-MCP-treated 'Conference' pears.

    Science.gov (United States)

    Chiriboga, Maria-Angeles; Schotsmans, Wendy C; Larrigaudière, Christian; Dupille, Eve; Recasens, Inmaculada

    2011-08-15

    Some European pear varieties treated with 1-methylcyclopropene (1-MCP) often remain 'evergreen', meaning that their ripening process is blocked and does not resume after removal from cold storage. In this work this was confirmed also to be the case in 'Conference' pears. To reverse the blockage of ripening 1-MCP treatments combined with external exogenous ethylene were tested. 1-MCP treatment of 'Conference' pears is very effective in delaying ripening and, more specifically, softening. The same 1-MCP concentration in different experimental years caused a different response. The higher dose of 1-MCP (600 nL L⁻¹) always resulted in irreversible blockage of ripening, whereas the behaviour of fruit receiving a lower dose (300 nL L⁻¹) depended on the year, and this did not depend on maturity at harvest or on storage conditions. Simultaneous exposure to 1-MCP and exogenous ethylene significantly affected fruit ripening, allowing significant softening to occur but at a lower rate compared with control fruit. The application of exogenous ethylene and 1-MCP simultaneously after harvest permitted restoration of the ripening process after storage in 'Conference' pears, extending the possibility of marketing and consumption. Copyright © 2011 Society of Chemical Industry.

  19. Physical, chemical and sensory characteristics of red guava (Psidium guajava) velva at different fruit ripening time

    Science.gov (United States)

    Ishartani, D.; Rahman, F. L. F.; Hartanto, R.; Utami, R.; Khasanah, L. U.

    2018-01-01

    This study purposed to determine the effect of red guava fruit ripening time on the physical (overrun and melting rate), chemical (vitamin C, pH, total dissolved solid) and sensory (color, taste, aroma, texture, and overall compare to control (without ripening) velva) characteristic of red guava velva. Red guava fruits were harvested at 90 days after flowering, ripened and then processed into velva. This research used Completely Randomized Design with fruit ripening time (without ripening, 4 days, and 6 days) as single factor. The research was conducted in triplicate. Chemical and physical characteristic data was analysed using One Way Analysis of Varian whether sensory characteristic data was analyzed using Independent Sample T-test. The result showed that fruit ripening time significantly affected the physical, chemical and sensory characteristic of the velva. Vitamin C, pH, and total solid of the velva were increased as the ripening time prolonged. In other hand, increasing of fruit ripening time decreased the overrun and melting rate of the velva. Red guava velva made from 6 days ripening had better sensory characteristics compared to velva made from red guava fruit without ripening or 4 day ripening. This research conclude that 6 days ripening time gives better chemical, physical and sensory characteristics of the velva compare to 4 days ripening time. Red guava fruits ripened for 6 days were recommended as raw material in velva making.

  20. Physiological, molecular and ultrastructural analyses during ripening and over-ripening of banana (Musa spp., AAA group, Cavendish sub-group) fruit suggest characteristics of programmed cell death.

    Science.gov (United States)

    Ramírez-Sánchez, Maricruz; Huber, Donald J; Vallejos, C Eduardo; Kelley, Karen

    2018-01-01

    Programmed cell death (PCD) is a part of plant development that has been studied for petal senescence and vegetative tissue but has not been thoroughly investigated for fleshy fruits. The purpose of this research was to examine ripening and over-ripening in banana fruit to determine if there were processes in common to previously described PCD. Loss of cellular integrity (over 40%) and development of senescence related dark spot (SRDS) occurred after day 8 in banana peel. Nuclease and protease activity in the peel increased during ripening starting from day 2, and decreased during over-ripening. The highest activity was for proteases and nucleases with apparent molecular weights of 86 kDa and 27 kDa, respectively. Images of SRDS showed shrinkage of the upper layers of cells, visually suggesting cell death. Decrease of electron dense areas was evident in TEM micrographs of nuclei. This study shows for the first time that ripening and over-ripening of banana peel share physiological and molecular processes previously described in plant PCD. SRDS could represent a morphotype of PCD that characterizes a structural and biochemical failure in the upper layers of the peel, thereafter spreading to lower and adjacent layers of cells. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  1. Three dimensional characterization of nickel coarsening in solid oxide cells via ex-situ ptychographic nano-tomography

    Science.gov (United States)

    De Angelis, Salvatore; Jørgensen, Peter Stanley; Tsai, Esther Hsiao Rho; Holler, Mirko; Kreka, Kosova; Bowen, Jacob R.

    2018-04-01

    Nickel coarsening is considered a significant cause of solid oxide cell (SOC) performance degradation. Therefore, understanding the morphological changes in the nickel-yttria stabilized zirconia (Ni-YSZ) fuel electrode is crucial for the wide spread usage of SOC technology. This paper reports a study of the initial 3D microstructure evolution of a SOC analyzed in the pristine state and after 3 and 8 h of annealing at 850 °C, in dry hydrogen. The analysis of the evolution of the same location of the electrode shows a substantial change of the nickel and pore network during the first 3 h of treatment, while only negligible changes are observed after 8 h. The nickel coarsening results in loss of connectivity in the nickel network, reduced nickel specific surface area and decreased total triple phase boundary density. For the condition of this experiment, nickel coarsening is shown to be predominantly curvature driven, and changes in the electrode microstructure parameters are discussed in terms of local microstructural evolution.

  2. iTRAQ-Based Quantitative Proteomics of Developing and Ripening Muscadine Grape Berry

    Science.gov (United States)

    Kambiranda, Devaiah; Katam, Ramesh; Basha, Sheikh M.; Siebert, Shalom

    2014-01-01

    Grapes are among the widely cultivated fruit crops in the world. Grape berries like other nonclimacteric fruits undergo a complex set of dynamic, physical, physiological, and biochemical changes during ripening. Muscadine grapes are widely cultivated in the southern United States for fresh fruit and wine. To date, changes in the metabolites composition of muscadine grapes have been well documented; however, the molecular changes during berry development and ripening are not fully known. The aim of this study was to investigate changes in the berry proteome during ripening in muscadine grape cv. Noble. Isobaric tags for relative and absolute quantification (iTRAQ) MS/MS was used to detect statistically significant changes in the berry proteome. A total of 674 proteins were detected, and 76 were differentially expressed across four time points in muscadine berry. Proteins obtained were further analyzed to provide information about its potential functions during ripening. Several proteins involved in abiotic and biotic stimuli and sucrose and hexose metabolism were upregulated during berry ripening. Quantitative real-time PCR analysis validated the protein expression results for nine proteins. Identification of vicilin-like antimicrobial peptides indicates additional disease tolerance proteins are present in muscadines for berry protection during ripening. The results provide new information for characterization and understanding muscadine berry proteome and grape ripening. PMID:24251720

  3. Effect of Biological and Chemical Ripening Agents on the Nutritional ...

    African Journals Online (AJOL)

    Effect of Biological and Chemical Ripening Agents on the Nutritional and Metal Composition of Banana ( Musa spp ) ... Journal Home > Vol 18, No 2 (2014) > ... curcas leaf were used and compared with a control with no ripening agent.

  4. In silico transcriptional regulatory networks involved in tomato fruit ripening

    Directory of Open Access Journals (Sweden)

    Stilianos Arhondakis

    2016-08-01

    Full Text Available ABSTRACTTomato fruit ripening is a complex developmental programme partly mediated by transcriptional regulatory networks. Several transcription factors (TFs which are members of gene families such as MADS-box and ERF were shown to play a significant role in ripening through interconnections into an intricate network. The accumulation of large datasets of expression profiles corresponding to different stages of tomato fruit ripening and the availability of bioinformatics tools for their analysis provide an opportunity to identify TFs which might regulate gene clusters with similar co-expression patterns. We identified two TFs, a SlWRKY22-like and a SlER24 transcriptional activator which were shown to regulate modules by using the LeMoNe algorithm for the analysis of our microarray datasets representing four stages of fruit ripening, breaker, turning, pink and red ripe. The WRKY22-like module comprised a subgroup of six various calcium sensing transcripts with similar to the TF expression patterns according to real time PCR validation. A promoter motif search identified a cis acting element, the W-box, recognized by WRKY TFs that was present in the promoter region of all six calcium sensing genes. Moreover, publicly available microarray datasets of similar ripening stages were also analyzed with LeMoNe resulting in TFs such as SlERF.E1, SlERF.C1, SlERF.B2, SLERF.A2, SlWRKY24, SLWRKY37 and MADS-box/TM29 which might also play an important role in regulation of ripening. These results suggest that the SlWRKY22-like might be involved in the coordinated regulation of expression of the six calcium sensing genes. Conclusively the LeMoNe tool might lead to the identification of putative TF targets for further physiological analysis as regulators of tomato fruit ripening.

  5. Fate of Lactococcus lactis starter cultures during late ripening in cheese models.

    Science.gov (United States)

    Ruggirello, Marianna; Cocolin, Luca; Dolci, Paola

    2016-10-01

    The presence of Lactococcus lactis, commonly employed as starter culture, was, recently, highlighted and investigated during late cheese ripening. Thus, the main goal of the present study was to assess the persistence and viability of this microorganism throughout manufacturing and ripening of model cheeses. Eight commercial starters, constituted of L. lactis subsp. lactis and L. lactis subsp. cremoris, were inoculated in pasteurized milk in order to manufacture miniature cheeses, ripened for six months. Samples were analysed at different steps (milk after inoculum, curd after cutting, curd after pressing and draining, cheese immediately after salting and cheese at 7, 15, 30, 60, 90, 120, 150 and 180 days of ripening) and submitted to both culture-dependent (traditional plating on M17) and -independent analysis (reverse transcription-quantitative PCR). On the basis of direct RNA analysis, L. lactis populations were detected in all miniature cheeses up to the sixth month of ripening, confirming the presence of viable cells during the whole ripening process, including late stages. Noteworthy, L. lactis was detected by RT-qPCR in cheese samples also when traditional plating failed to indicate its presence. This discrepancy could be explain with the fact that lactococci, during ripening process, enter in a stressed physiological state (viable not culturable, VNC), which might cause their inability to grow on synthetic medium despite their viability in cheese matrix. Preliminary results obtained by "resuscitation" assays corroborated this hypothesis and 2.5% glucose enrichment was effective to recover L. lactis cells in VNC state. The capability of L. lactis to persist in late ripening, and the presence of VNC cells which are known to shift their catabolism to peptides and amino acids consumption, suggests a possible technological role of this microorganism in cheese ripening with a possible impact on flavour formation. Copyright © 2016 Elsevier Ltd. All rights

  6. Study of phase decomposition and coarsening of γ′ precipitates in Ni-12 at.% Ti alloy

    International Nuclear Information System (INIS)

    Garay-Reyes, C.G.; Hernández-Santiago, F.; Cayetano-Castro, N.; López-Hirata, V.M.; García-Rocha, J.; Hernández-Rivera, J.L.; Dorantes-Rosales, H.J.; Cruz-Rivera, J.J.

    2013-01-01

    The early stages of phase decomposition, morphological evolution of precipitates, coarsening kinetics of γ′ precipitates and micro-hardness in Ni-12 at.% Ti alloy are studied by transmission electron microscopy (TEM) and Vickers hardness tests (VHN). Disk-shaped specimens are solution treated at 1473 K (1200 °C) and aged at 823, 923 and 1023 K (550, 650 and 750 °C) during several periods of time. TEM results show that a conditional spinodal of order occurs at the beginning of the phase decomposition and exhibit the following decomposition sequence and morphological evolution of precipitates: α sss → γ″ irregular–cuboidal + γ s → γ′ cuboidal–parallelepiped + γ → η plates + γ. In general during the coarsening of γ′ precipitates, the experimental coarsening kinetics do not fit well to the LSW or TIDC (n = 2.281) theoretical models, however the activation energies determined using the TIDC and LSW theories (262.846 and 283.6075 kJ mol −1 , respectively) are consistent with previously reported values. The highest hardness obtained at 823, 923 and 1023 K (550, 650 and 750 °C) is associated with the presence of γ′ precipitates. - Highlights: • It was studied the conditional spinodal during early stages of phase decomposition. • It was obtained decomposition sequence and morphological evolution of precipitates. • It was experimentally evaluated the coarsening kinetics of γ′ precipitates. • The maximum hardness is associated with the γ′ precipitates

  7. Study of phase decomposition and coarsening of γ′ precipitates in Ni-12 at.% Ti alloy

    Energy Technology Data Exchange (ETDEWEB)

    Garay-Reyes, C.G., E-mail: garay_820123@hotmail.com [Universidad Autónoma de San Luis Potosí, Instituto de Metalurgia, Sierra leona 550, Col. Lomas 2 sección, 78210 S.L.P. (Mexico); Hernández-Santiago, F. [Instituto Politécnico Nacional, ESIME-AZC, Av. de las Granjas 682, col. Sta. Catarina, 02550 D.F. (Mexico); Cayetano-Castro, N. [Instituto Potosino de Investigación Científica y Tecnológica, División de Materiales Avanzados, camino a la Presa San José 2055, Col Lomas 4 sección, 78216 S.L.P. (Mexico); López-Hirata, V.M. [Instituto Politécnico Nacional, ESIQIE-DIM, 118-556, D.F. (Mexico); García-Rocha, J. [Universidad Autónoma de San Luis Potosí, Instituto de Metalurgia, Sierra leona 550, Col. Lomas 2 sección, 78210 S.L.P. (Mexico); Hernández-Rivera, J.L. [Centro de Investigación de Materiales Avanzados (CIMAV), Laboratorio Nacional de Nanotecnología, Miguel de Cervantes 120, 31109 Chihuahua (Mexico); Dorantes-Rosales, H.J. [Instituto Politécnico Nacional, ESIQIE-DIM, 118-556, D.F. (Mexico); Cruz-Rivera, J.J. [Universidad Autónoma de San Luis Potosí, Instituto de Metalurgia, Sierra leona 550, Col. Lomas 2 sección, 78210 S.L.P. (Mexico)

    2013-09-15

    The early stages of phase decomposition, morphological evolution of precipitates, coarsening kinetics of γ′ precipitates and micro-hardness in Ni-12 at.% Ti alloy are studied by transmission electron microscopy (TEM) and Vickers hardness tests (VHN). Disk-shaped specimens are solution treated at 1473 K (1200 °C) and aged at 823, 923 and 1023 K (550, 650 and 750 °C) during several periods of time. TEM results show that a conditional spinodal of order occurs at the beginning of the phase decomposition and exhibit the following decomposition sequence and morphological evolution of precipitates: α{sub sss} → γ″ irregular–cuboidal + γ{sub s} → γ′ cuboidal–parallelepiped + γ → η plates + γ. In general during the coarsening of γ′ precipitates, the experimental coarsening kinetics do not fit well to the LSW or TIDC (n = 2.281) theoretical models, however the activation energies determined using the TIDC and LSW theories (262.846 and 283.6075 kJ mol{sup −1}, respectively) are consistent with previously reported values. The highest hardness obtained at 823, 923 and 1023 K (550, 650 and 750 °C) is associated with the presence of γ′ precipitates. - Highlights: • It was studied the conditional spinodal during early stages of phase decomposition. • It was obtained decomposition sequence and morphological evolution of precipitates. • It was experimentally evaluated the coarsening kinetics of γ′ precipitates. • The maximum hardness is associated with the γ′ precipitates.

  8. High annealing temperature induced rapid grain coarsening for efficient perovskite solar cells.

    Science.gov (United States)

    Cao, Xiaobing; Zhi, Lili; Jia, Yi; Li, Yahui; Cui, Xian; Zhao, Ke; Ci, Lijie; Ding, Kongxian; Wei, Jinquan

    2018-08-15

    Thermal annealing plays multiple roles in fabricating high quality perovskite films. Generally, it might result in large perovskite grains by elevating annealing temperature, but might also lead to decomposition of perovskite. Here, we study the effects of annealing temperature on the coarsening of perovskite grains in a temperature range from 100 to 250 °C, and find that the coarsening rate of the perovskite grain increase significantly with the annealing temperature. Compared with the perovskite films annealed at 100 °C, high quality perovskite films with large columnar grains are obtained by annealing perovskite precursor films at 250 °C for only 10 s. As a result, the power conversion efficiency of best solar cell increased from 12.35% to 16.35% due to its low recombination rate and high efficient charge transportation in solar cells. Copyright © 2018. Published by Elsevier Inc.

  9. A template-free method for stable CuO hollow microspheres fabricated from a metal organic framework (HKUST-1).

    Science.gov (United States)

    Zhang, Suoying; Liu, Hong; Liu, Pengfei; Yang, Zhuhong; Feng, Xin; Huo, Fengwei; Lu, Xiaohua

    2015-06-07

    Uniform CuO hollow microspheres were successfully achieved from a non-uniform metal organic framework by using a template-free method. The process mechanism has been revealed to be spherical aggregation and Ostwald ripening. When tested in CO oxidation and heat treatment, these assembled microspheres exhibited an excellent catalytic performance and show a much better stability than the inherited hollow structure from MOFs.

  10. Comprehensive RNA-Seq Analysis on the Regulation of Tomato Ripening by Exogenous Auxin.

    Directory of Open Access Journals (Sweden)

    Jiayin Li

    Full Text Available Auxin has been shown to modulate the fruit ripening process. However, the molecular mechanisms underlying auxin regulation of fruit ripening are still not clear. Illumina RNA sequencing was performed on mature green cherry tomato fruit 1 and 7 days after auxin treatment, with untreated fruit as a control. The results showed that exogenous auxin maintained system 1 ethylene synthesis and delayed the onset of system 2 ethylene synthesis and the ripening process. At the molecular level, genes associated with stress resistance were significantly up-regulated, but genes related to carotenoid metabolism, cell degradation and energy metabolism were strongly down-regulated by exogenous auxin. Furthermore, genes encoding DNA demethylases were inhibited by auxin, whereas genes encoding cytosine-5 DNA methyltransferases were induced, which contributed to the maintenance of high methylation levels in the nucleus and thus inhibited the ripening process. Additionally, exogenous auxin altered the expression patterns of ethylene and auxin signaling-related genes that were induced or repressed in the normal ripening process, suggesting significant crosstalk between these two hormones during tomato ripening. The present work is the first comprehensive transcriptome analysis of auxin-treated tomato fruit during ripening. Our results provide comprehensive insights into the effects of auxin on the tomato ripening process and the mechanism of crosstalk between auxin and ethylene.

  11. Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages.

    Science.gov (United States)

    Liu, Ying; Ma, Shuang-shuang; Ibrahim, S A; Li, Er-hu; Yang, Hong; Huang, Wen

    2015-10-15

    In this study, polyphenols from lotus seed epicarp (PLSE) at three different ripening stages were purified by column chromatography and identified by RP-HPLC and HPLC-ESI-MS(2). The antioxidant activities of PLSE were also investigated. We found that the contents of PLSE at the green ripening stage, half ripening stage and full ripening stage are 13.08%, 10.95% and 6.73% respectively. The levels of catechin, epicatechin, hyperoside, and isoquercitrin in PLSE at the three different ripening stages were different. Moreover, the amounts of catechin and epicatechin decreased, while the contents of hyperoside and isoquercitrin increased as the seed ripened. We found that PLSE at three different ripening stages had good scavenging abilities on DPPH and ABTS(+) radicals. However, the scavenging ability decreased with maturation. Our results may be valuable with regard to the utilization of lotus seed epicarp as a functional food material. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. Quantification of physical properties of dredged sediments during physical ripening

    NARCIS (Netherlands)

    Vermeulen, J.; Dijk, S.G.; Grotenhuis, J.T.C.; Rulkens, W.H.

    2005-01-01

    The soil formation process ripening can be used as a bioremediation technique for dredged sediments that are polluted with organic chemicals. Currently, data are lacking that quantify the effects of physical ripening on parameters that affect aerobic bioremediation. We quantified the effects of

  13. Metabolomics analysis of postharvest ripening heterogeneity of ‘Hass' avocadoes

    NARCIS (Netherlands)

    Pedreschi, R.; Munoz, P.; Robledo, P.; Becerra, C.; Defilippi, B.G.; Eekelen, van H.D.L.M.; Mumm, R.; Westra, E.H.; Vos, de R.C.H.

    2014-01-01

    The complex physiology of ‘Hass’ avocado renders its postharvest ripening heterogeneous and unpre-dictable. Several approaches have previously been undertaken to broaden our understanding of the causesof this postharvest ripening heterogeneity but without much success. In this study, a fruit biopsy

  14. Natural Variation in Banana Varieties Highlights the Role of Melatonin in Postharvest Ripening and Quality.

    Science.gov (United States)

    Hu, Wei; Yang, Hai; Tie, Weiwei; Yan, Yan; Ding, Zehong; Liu, Yang; Wu, Chunlai; Wang, Jiashui; Reiter, Russel J; Tan, Dun-Xian; Shi, Haitao; Xu, Biyu; Jin, Zhiqiang

    2017-11-22

    This study aimed to investigate the role of melatonin in postharvest ripening and quality in various banana varieties with contrasting ripening periods. During the postharvest life, endogenous melatonin showed similar performance with ethylene in connection to ripening. In comparison to ethylene, melatonin was more correlated with postharvest banana ripening. Exogenous application of melatonin resulted in a delay of postharvest banana ripening. Moreover, this effect is concentration-dependent, with 200 and 500 μM treatments more effective than the 50 μM treatment. Exogenous melatonin also led to elevated endogenous melatonin content, reduced ethylene production through regulation of the expression of MaACO1 and MaACS1, and delayed sharp changes of quality indices. Taken together, this study highlights that melatonin is an indicator for banana fruit ripening in various varieties, and the repression of ethylene biosynthesis and postharvest ripening by melatonin can be used for biological control of postharvest fruit ripening and quality.

  15. Transcriptional analysis of late ripening stages of grapevine berry

    Science.gov (United States)

    2011-01-01

    Background The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, high anthocyanin content in the skin, and low astringency. However, harvest time is still mostly determined empirically, based on crude biochemical composition and berry tasting. In this context, it is interesting to identify genes that are expressed/repressed specifically at the late stages of ripening and which may be used as indicators of maturity. Results Whole bunches and berries sorted by density were collected in vineyard on Chardonnay (white cultivar) grapevines for two consecutive years at three stages of ripening (7-days before harvest (TH-7), harvest (TH), and 10-days after harvest (TH+10)). Microvinification and sensory analysis indicate that the quality of the wines made from the whole bunches collected at TH-7, TH and TH+10 differed, TH providing the highest quality wines. In parallel, gene expression was studied with Qiagen/Operon microarrays using two types of samples, i.e. whole bunches and berries sorted by density. Only 12 genes were consistently up- or down-regulated in whole bunches and density sorted berries for the two years studied in Chardonnay. 52 genes were differentially expressed between the TH-7 and TH samples. In order to determine whether these genes followed a similar pattern of expression during the late stages of berry ripening in a red cultivar, nine genes were selected for RT-PCR analysis with Cabernet Sauvignon grown under two different temperature regimes affecting the precocity of ripening. The expression profiles and their relationship to ripening were confirmed in Cabernet Sauvignon for seven genes, encoding a carotenoid cleavage dioxygenase, a galactinol synthase, a late embryogenesis abundant protein, a dirigent-like protein, a histidine kinase receptor, a valencene synthase and a putative S-adenosyl-L-methionine:salicylic acid carboxyl

  16. Transcriptional analysis of late ripening stages of grapevine berry

    Directory of Open Access Journals (Sweden)

    Guillaumie Sabine

    2011-11-01

    Full Text Available Abstract Background The composition of grapevine berry at harvest is a major determinant of wine quality. Optimal oenological maturity of berries is characterized by a high sugar/acidity ratio, high anthocyanin content in the skin, and low astringency. However, harvest time is still mostly determined empirically, based on crude biochemical composition and berry tasting. In this context, it is interesting to identify genes that are expressed/repressed specifically at the late stages of ripening and which may be used as indicators of maturity. Results Whole bunches and berries sorted by density were collected in vineyard on Chardonnay (white cultivar grapevines for two consecutive years at three stages of ripening (7-days before harvest (TH-7, harvest (TH, and 10-days after harvest (TH+10. Microvinification and sensory analysis indicate that the quality of the wines made from the whole bunches collected at TH-7, TH and TH+10 differed, TH providing the highest quality wines. In parallel, gene expression was studied with Qiagen/Operon microarrays using two types of samples, i.e. whole bunches and berries sorted by density. Only 12 genes were consistently up- or down-regulated in whole bunches and density sorted berries for the two years studied in Chardonnay. 52 genes were differentially expressed between the TH-7 and TH samples. In order to determine whether these genes followed a similar pattern of expression during the late stages of berry ripening in a red cultivar, nine genes were selected for RT-PCR analysis with Cabernet Sauvignon grown under two different temperature regimes affecting the precocity of ripening. The expression profiles and their relationship to ripening were confirmed in Cabernet Sauvignon for seven genes, encoding a carotenoid cleavage dioxygenase, a galactinol synthase, a late embryogenesis abundant protein, a dirigent-like protein, a histidine kinase receptor, a valencene synthase and a putative S

  17. Decrease in fruit moisture content heralds and might launch the onset of ripening processes.

    Science.gov (United States)

    Frenkel, Chaim; Hartman, Thomas G

    2012-10-01

    It is known that fruit ripening is a genetically programmed event but it is not entirely clear what metabolic cue(s) stimulate the onset of ripening, ethylene action notwithstanding. Here, we examined the conjecture that fruit ripening might be evoked by an autonomously induced decrease in tissue water status. We found decline in water content occurring at the onset of ripening in climacteric and nonclimacteric fruit, suggesting that this phenomenon might be universal. This decline in water content persisted throughout the ripening process in some fruit, whereas in others it reversed during the progression of the ripening process. Applied ethylene also induced a decrease in water content in potato (Solanum tuberosum) tubers. In ethylene-mutant tomato (Solanum lycopersicum) fruit (antisense to1-aminocyclopropane carboxylate synthase), cold-induced decline in water content stimulated onset of ripening processes apparently independently of ethylene action, suggesting cause-and-effect relationship between decreasing water content and onset of ripening. The decline in tissue water content, occurring naturally or induced by ethylene, was strongly correlated with a decrease in hydration (swelling) efficacy of cell wall preparations suggesting that hydration dynamics of cell walls might account for changes in tissue moisture content. Extent of cell wall swelling was, in turn, related to the degree of oxidative cross-linking of wall-bound phenolic acids, suggesting that oxidant-induced wall restructuring might mediate cell wall and, thus, fruit tissue hydration status. We propose that oxidant-induced cell wall remodeling and consequent wall dehydration might evoke stress signaling for the onset of ripening processes. This study suggests that decline in fruit water content is an early event in fruit ripening. This information may be used to gauge fruit maturity for appropriate harvest date and for processing. Control of fruit hydration state might be used to regulate the

  18. Effects of Pu-erh ripened tea on hyperuricemic mice studied by serum metabolomics.

    Science.gov (United States)

    Zhao, Ran; Chen, Dong; Wu, Hualing

    2017-11-15

    To evaluate effects of Pu-erh ripened tea in hyperuricemic mice, a mouse hyperuricemia model was developed by oral administration of potassium oxonate for 7 d. Serum metabolomics, based on gas chromatography-mass spectrometry, was used to generate metabolic profiles from normal control, hyperuricemic and allopurinol-treated hyperuricemic mice, as well as hyperuricemic mice given Pu-erh ripened tea at three doses. Pu-erh ripened tea significantly lowered serum uric acid levels. Twelve potential biomarkers associated with hyperuricemia were identified. Pu-erh ripened tea and allopurinol differed in their metabolic effects in the hyperuricemic mice. Levels of glutamic acid, indolelactate, L-allothreonine, nicotinoylglycine, isoleucine, l-cysteine and glycocyamine, all involved in amino acid metabolism, were significantly changed in hyperuricemic mice treated Pu-erh ripened tea. Thus, modulating amino acid metabolism might be the primary mechanism of anti-hyperuricemia by Pu-erh ripened tea. Copyright © 2017 Elsevier B.V. All rights reserved.

  19. Investigation of Dendrite Coarsening in Complex Shaped Lamellar Graphite Iron Castings

    Directory of Open Access Journals (Sweden)

    Péter Svidró

    2017-07-01

    Full Text Available Shrinkage porosity and metal expansion penetration are two casting defects that appear frequently during the production of complex-shaped lamellar graphite iron components. These casting defects are formed during the solidification and usually form in the part of the casting which solidifies last. The position of the area that solidifies last is dependent on the thermal conditions. Test castings with thermal conditions like those existing in a complex-shaped casting were successfully applied to provoke a shrinkage porosity defect and a metal expansion penetration defect. The investigation of the primary dendrite morphology in the defected positions indicates a maximum intradendritic space, where the shrinkage porosity and metal expansion penetration defects appear. Moving away from the defect formation area, the intradendritic space decreases. A comparison of the intradendritic space with the simulated local solidification times indicates a strong relationship, which can be explained by the dynamic coarsening process. More specifically, long local solidification times facilitates the formation of a locally coarsened austenite morphology. This, in turn, enables the formation of a shrinkage porosity or a metal expansion penetration.

  20. Overview of a surface-ripened cheese community functioning by meta-omics analyses.

    Directory of Open Access Journals (Sweden)

    Eric Dugat-Bony

    Full Text Available Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process.

  1. Peroxidase gene expression during tomato fruit ripening

    International Nuclear Information System (INIS)

    Biggs, M.S.; Flurkey, W.H.; Handa, A.K.

    1987-01-01

    Auxin oxidation has been reported to play a critical role in the initiation of pear fruit ripening and a tomato fruit peroxidase (POD) has been shown to have IAA-oxidase activity. However, little is known about changes in the expression of POD mRNA in tomato fruit development. They are investigating the expression of POD mRNA during tomato fruit maturation. Fruit pericarp tissues from six stages of fruit development and ripening (immature green, mature green, breaker, turning, ripe, and red ripe fruits) were used to extract poly (A) + RNAs. These RNAs were translated in vitro in a rabbit reticulocyte lysate system using L- 35 S-methionine. The 35 S-labeled products were immunoprecipitated with POD antibodies to determine the relative proportions of POD mRNA. High levels of POD mRNA were present in immature green and mature green pericarp, but declined greatly by the turning stage of fruit ripening. In addition, the distribution of POD mRNA on free vs bound polyribosomes will be presented, as well as the presence or absence of POD mRNA in other tomato tissues

  2. Colour traits in the evaluation of the ripening period of Asiago cheese

    Directory of Open Access Journals (Sweden)

    Igino Andrighetto

    2010-01-01

    Full Text Available The research was carried out on Asiago d’Allevo cheese samples produced in a single farm located in the Altopiano dei Sette Comuni (above 1000m a.s.l.. After 6-12-18 and 36 months of ripening, samples were analyzed for quality traits, in order to evaluate the effect of ripening on colour and gross composition. As expected crude protein and fat significantly increased through the considered period. Ripening led to a significant decrease of L*, a* and b* values. Lightness showed a negative relationship with crude protein, meanwhile a* and b* were both negatively related to fat content. Concerning L*, the trend could be explained by water loss and N-soluble compounds concentration, which could alter protein matrix. a* and b* reduction was probably related to degradation processes such as lipolysis, which seemed to be extensive in hard and long ripened cheese. Ripening affected significantly the light reflectance at all λ with green cheese having the higher values.

  3. Histochemistry and morphoanatomy study on guava fruit during ripening

    Directory of Open Access Journals (Sweden)

    José Renato de Abreu

    2012-03-01

    Full Text Available Guava (Psidium guajava L. is a highly perishable fruit due to its intense metabolism during ripening. Information on the enzyme activities that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. Thus, this study aimed to monitor the changes occurred in the fruit during ripening through histochemical, physical, and scanning microscopy processes. Guavas were picked at the half-mature stage and stored for 9 days at 22 ± 1 °C and 78 ± 1% RH. The analyses conducted on the day of harvest (0 and each day of storage (1, 2, 3, 4, 5, 6, 7, and 8 days were: firmness and histochemical analyses (ferric chloride, lugol, comassie blue, vanillin hydrochloric, and ruthenium red observed under an optic microscope and a scanning electron microscope. Ruthenium red showed a high amount of pectin in the cell wall on day zero as well as its decrease in the wall during ripening and its accumulation in the central area of the cell. Scanning microscopy showed loss of the cell structure during ripening. Those observations suggest that the pectin is the main polymer responsible for firmness maintenance in the guava fruit.

  4. Non-climacteric ripening and sorbitol homeostasis in plum fruits.

    Science.gov (United States)

    Kim, Ho-Youn; Farcuh, Macarena; Cohen, Yuval; Crisosto, Carlos; Sadka, Avi; Blumwald, Eduardo

    2015-02-01

    During ripening fruits undergo several physiological and biochemical modifications that influence quality-related properties, such as texture, color, aroma and taste. We studied the differences in ethylene and sugar metabolism between two genetically related Japanese plum cultivars with contrasting ripening behaviors. 'Santa Rosa' (SR) behaved as a typical climacteric fruit, while the bud sport mutant 'Sweet Miriam' (SM) displayed a non-climacteric ripening pattern. SM fruit displayed a delayed ripening that lasted 120 days longer than that of the climacteric fruit. At the full-ripe stage, both cultivars reached similar final size and weight but the non-climacteric fruits were firmer than the climacteric fruits. Fully ripe non-climacteric plum fruits, showed an accumulation of sorbitol that was 2.5 times higher than that of climacteric fruits, and the increase in sorbitol were also paralleled to an increase in sucrose catabolism. These changes were highly correlated with decreased activity and expression of NAD(+)-dependent sorbitol dehydrogenase and sorbitol oxidase and increased sorbitol-6-phosphate dehydrogenase activity, suggesting an enhanced sorbitol synthesis in non-climacteric fruits. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

  5. Fatigue-propagation du melange polymere polystyrene/polyethylene

    Science.gov (United States)

    Bureau, Martin N.

    The interrelations between the morphology of PS/HDPE and PS/SEBS/HDPE immiscible polymer blends and their mechanical behavior, namely in monotonic loading and in cyclic loading, were studied. As predicted by theory, high shear rates encountered during extrusion blending led to efficient minor phase emulsification in PS/HDPE blends for which the viscosity ratio approaches unity. Consequently, the emulsifying effect of an SEBS triblock copolymer employed as a compatibilizer was found to be negligible. In subsequent molding process, disintegration, shape relaxation and coarsening of the minor phase domains were responsible for the morphological evolution of the blends. In the compression molding process, morphological observations showed that the rate of minor phase coarsening followed the predictions of the Ostwald ripening theory, in agreement with the rheological analysis. In the injection molding process, minor phase coarsening was attributed to shear coalescence. The fatigue crack propagation behavior of injection-molded specimens of pure PS as well as of 95/5, 85/15 and 70/30 PS/HDPE blends and of 95/(0.5/4.5), 85/(1.5/13.5) and 70/(3/27) PS/(SEBS/HDPE) blends was then studied. The fatigue fracture surface features of specimens of pure PS as well as of PS/HDPE and PS/SEBS/HDPE blends were analyzed in detail in order to interpret their fatigue crack propagation behavior. In pure PS specimens, discontinuous growth bands, associated with the fracture of crazes in the plastic zone, formed at low fatigue crack growth rates, large dimple-like features at intermediate fatigue crack growth rates and fatigue striations at high fatigue crack growth rates. The fracture toughness of injection-molded specimens of pure PS as well as of 95/5, 85/15 and 70/30 PS/HDPE blends and of 95/(0.5/4.5) PS/(SEBS/HDPE), 85/(1.5/13.5) and 70/(3/27) PS/(SEBS/HDPE) was finally studied. The results showed that the addition of HDPE to PS led to a reduction of the fracture toughness KQ

  6. Textural and biochemical changes during ripening of old-fashioned salted herrings

    DEFF Research Database (Denmark)

    Christensen, Mette; Andersen, Eva; Christensen, Line

    2011-01-01

    the ripening period could be explained by free-radical-induced cross-linking of myosin and the formation of aggregates. In addition, degradation of these aggregates correlated with the decrease in hardness observed at 371 days. CONCLUSIONS: Texture changes during ripening of salted herrings can be explained...... of salted herrings. The aim of this study was to measure the texture changes during ripening using two differentmethods and to correlate the texture changeswith brine composition andwith biochemical modifications at themolecular level. RESULTS: During ripening (up to 151 days), hardness was higher in salted...... herrings compared to raw herrings, irrespective of the brine composition. However, the increase in hardness of herring prepared with extra brine occurred later. After prolonged storage (371 days), hardness was found for both batches to decrease to the level of raw herring. The increase in hardness during...

  7. Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

    Directory of Open Access Journals (Sweden)

    Olga Myriam Vasek

    2013-03-01

    Full Text Available The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions and their effects on the beneficial (lactic acid bacteria: LAB and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process. Staphylococcus aureus and Escherichia coli were detected (3.04 ± 1.48 log10 cfu/g of cheese, 2.21 ± 0.84 log10 MPN/g of cheese even at 15 and 30 days of ripening, respectively. The distribution of three hundred LAB strains classified to the genus level (lactococci:lactobacilli:leuconostocs was maintained during the ripening period. The high number of LAB in rennet may have contributed to the fermentation as a natural whey starter, unknown source of LAB for this specific cheese so far. The physicochemical changes that occur during ripening were not big enough to inhibit the growth of undesirable microorganisms.

  8. The effect of β grain coarsening on variant selection and texture evolution in a near-β Ti alloy

    Energy Technology Data Exchange (ETDEWEB)

    Obasi, G.C; Quinta da Fonseca, J. [Manchester Materials Science Centre, The University of Manchester, Grosvenor street, Manchester M13 9PL (United Kingdom); Rugg, D. [Rolls-Royce plc, P.O. Box 31, Derby DE24 8BJ (United Kingdom); Preuss, M., E-mail: michael.preuss@manchester.ac.uk [Manchester Materials Science Centre, The University of Manchester, Grosvenor street, Manchester M13 9PL (United Kingdom)

    2013-08-01

    In the present study, the role of β grain coarsening on α variant selection has been investigated in the near-titanium alloy Ti–21S (Ti–15Mo–3Nb–3Al–0.21Si). The material was first thermomechanically processed in a fully β stabilised condition in order to obtain a fine β grain size before undertaking controlled β grain-coarsening heat treatments. Two different cooling regimes ensured that either all β was retained at room temperature or significant α formation was achieved during cooling with predominant nucleation from β grain boundaries. Detailed electron backscatter diffraction (EBSD) characterisation was carried out on the β quenched and slowly cooled samples in order to compare the predicted α texture based on the β texture measurements assuming no variant selection with the measured α textures. A strong correlation was found between β coarsening and level of variant selection. It was also found that the grain coarsening is driven by the predominant growth of low energy grain boundaries, which strengthen specific β texture components that are part of the 〈1 1 1〉∥ND γ fibre. Finally, it was possible to demonstrate that the strengthened β texture components promote β grain pairs with a common 〈110〉, which is known to enhance variant selection when α nucleates from β grain boundaries.

  9. Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity.

    Science.gov (United States)

    Kevrešan, Žarko S; Mastilović, Jasna S; Mandić, Anamarija I; Torbica, Aleksandra M

    2013-09-25

    The content and composition of pigments and CIELab color properties in fruits ripened in the field were compared with those obtained in ground paprika produced from green pepper fruits after postharvest ripening for 15 days in a greenhouse under different conditions. Obtained data for pigment content, composition, and esterification rate have shown that the processes of pigment biosynthesis in fruits ripened under greenhouse conditions are different from those occurring in fruits naturally matured in the field: the red/yellow pigment ratio (3:1) in greenhouse-ripened fruits is much higher than in naturally ripened pepper in breaker (1:1) and also in faint red (2:1) ripening stages from the field. Additionally, during the postharvest ripening of green pepper in the greenhouse esterification processes are less expressed than during the ripening of the fruits in the field. Postharvest ripening under natural daylight resulted in higher content of red pigments, followed by higher ASTA value.

  10. Kibble-Zurek Scaling and String-Net Coarsening in Topologically Ordered Systems

    Science.gov (United States)

    Khemani, Vedika; Chandran, Anushya; Burnell, F. J.; Sondhi, S. L.

    2013-03-01

    We consider the non-equilibrium dynamics of topologically ordered systems, such as spin liquids, driven across a continuous phase transition into proximate phases with no, or reduced, topological order. This dynamics exhibits scaling in the spirit of Kibble and Zurek but now without the presence of symmetry breaking and a local order parameter. The non-equilibrium dynamics near the critical point is universal in a particular scaling limit. The late stages of the process are seen to exhibit slow, quantum coarsening dynamics for the extended string-nets characterizing the topological phase, a potentially interesting signature of topological order. Certain gapped degrees of freedom that could potentially destroy coarsening are, at worst, dangerously irrelevant in the scaling limit. We also note a time dependent amplification of the energy splitting between topologically degenerate states on closed manifolds. We illustrate these phenomena in the context of particular phase transitions out of the abelian Z2 topologically ordered phase of the toric code, and the non-abelian SU(2)k ordered phases of the relevant Levin-Wen models. This research was supported in part by the National Science Foundation under Grant No. NSF PHY11-25915 and DMR 10-06608.

  11. Detection and viability of Lactococcus lactis throughout cheese ripening.

    Directory of Open Access Journals (Sweden)

    Marianna Ruggirello

    Full Text Available Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-qPCR protocol for the detection, quantification and determination of the viability of L. lactis in ripened cheese samples by direct analysis of microbial nucleic acids. Standard curves were constructed for the specific quantification of L. lactis in cheese matrices and good results in terms of selectivity, correlation coefficient and efficiency were obtained. Thirty-three ripened cheeses were analyzed and, on the basis of RNA analysis, twelve samples showed 106 to 108 CFU of L. lactis per gram of product, thirteen from 103 to 105 CFU/g, and in eight cheeses, L. lactis was not detected. Traditional plating on M17 medium led to loads ranging from 105 to 109 CFU/g, including the cheese samples where no L. lactis was found by RT-qPCR. From these cheeses, none of the colonies isolated on M17 medium was identified as L. lactis species. These data could be interpreted as a lack of selectivity of M17 medium where colony growth is not always related to lactococcal species. At the same time, the absence or low abundance of L. lactis isolates on M17 medium from cheese where L. lactis was detected by RT-qPCR support the hypothesis that L. lactis starter populations are mainly present in viable but not culturable state during ripening and, for this reason, culture-dependent methods have to be supplemented with direct analysis of cheese.

  12. Detection and Viability of Lactococcus lactis throughout Cheese Ripening

    Science.gov (United States)

    Cocolin, Luca

    2014-01-01

    Recent evidences highlighted the presence of Lactococcus lactis during late cheese ripening. For this reason, the role of this microorganism, well known as dairy starter, should be reconsidered throughout cheese manufacturing and ripening. Thus, the main objective of this study was to develop a RT-qPCR protocol for the detection, quantification and determination of the viability of L. lactis in ripened cheese samples by direct analysis of microbial nucleic acids. Standard curves were constructed for the specific quantification of L. lactis in cheese matrices and good results in terms of selectivity, correlation coefficient and efficiency were obtained. Thirty-three ripened cheeses were analyzed and, on the basis of RNA analysis, twelve samples showed 106 to 108 CFU of L. lactis per gram of product, thirteen from 103 to 105 CFU/g, and in eight cheeses, L. lactis was not detected. Traditional plating on M17 medium led to loads ranging from 105 to 109 CFU/g, including the cheese samples where no L. lactis was found by RT-qPCR. From these cheeses, none of the colonies isolated on M17 medium was identified as L. lactis species. These data could be interpreted as a lack of selectivity of M17 medium where colony growth is not always related to lactococcal species. At the same time, the absence or low abundance of L. lactis isolates on M17 medium from cheese where L. lactis was detected by RT-qPCR support the hypothesis that L. lactis starter populations are mainly present in viable but not culturable state during ripening and, for this reason, culture-dependent methods have to be supplemented with direct analysis of cheese. PMID:25503474

  13. Coarsening dynamics of binary liquids with active rotation.

    Science.gov (United States)

    Sabrina, Syeda; Spellings, Matthew; Glotzer, Sharon C; Bishop, Kyle J M

    2015-11-21

    Active matter comprised of many self-driven units can exhibit emergent collective behaviors such as pattern formation and phase separation in both biological (e.g., mussel beds) and synthetic (e.g., colloidal swimmers) systems. While these behaviors are increasingly well understood for ensembles of linearly self-propelled "particles", less is known about the collective behaviors of active rotating particles where energy input at the particle level gives rise to rotational particle motion. A recent simulation study revealed that active rotation can induce phase separation in mixtures of counter-rotating particles in 2D. In contrast to that of linearly self-propelled particles, the phase separation of counter-rotating fluids is accompanied by steady convective flows that originate at the fluid-fluid interface. Here, we investigate the influence of these flows on the coarsening dynamics of actively rotating binary liquids using a phenomenological, hydrodynamic model that combines a Cahn-Hilliard equation for the fluid composition with a Navier-Stokes equation for the fluid velocity. The effect of active rotation is introduced though an additional force within the Navier-Stokes equations that arises due to gradients in the concentrations of clockwise and counter-clockwise rotating particles. Depending on the strength of active rotation and that of frictional interactions with the stationary surroundings, we observe and explain new dynamical behaviors such as "active coarsening" via self-generated flows as well as the emergence of self-propelled "vortex doublets". We confirm that many of the qualitative behaviors identified by the continuum model can also be found in discrete, particle-based simulations of actively rotating liquids. Our results highlight further opportunities for achieving complex dissipative structures in active materials subject to distributed actuation.

  14. Support Functionalization To Retard Ostwald Ripening in Copper Methanol Synthesis Catalysts

    NARCIS (Netherlands)

    van den Berg, Roy; Parmentier, Tanja E.; Elkjaer, Christian F.; Gommes, Cedric J.; Sehested, Jens; Helveg, Stig; de Jongh, Petra E.; de Jong, Krijn P.

    A main reason for catalyst deactivation in supported catalysts for methanol synthesis is copper particle growth. We have functionalized the support surface in order to suppress the formation and/or transport of mobile copper species and thereby catalyst deactivation. A Stober silica support was

  15. Fruit ripening in Vitis vinifera: light intensity before and not during ripening determines the concentration of 2-methoxy-3-isobutylpyrazine in Cabernet Sauvignon berries.

    Science.gov (United States)

    Koch, Alfredo; Ebeler, Susan E; Williams, Larry E; Matthews, Mark A

    2012-06-01

    The roles of light and temperature in the accumulation of the vegetal impact compound 2-methoxy-3-isobutylpyrazine (MIBP) in grape (Vitis vinifera L.) berries were determined. Individual clusters were exposed to various light intensities using neutral density shade cloth before ripening, during ripening or throughout the season in three growing seasons. A recently developed method using headspace solid-phase microextraction combined with GC-MS in the selected ion-monitoring mode was employed to measure MIBP in berries. Berry MIBP concentration increased subsequent to berry set, reached a maximum prior to onset of ripening, and then decreased thereafter until harvest. Complete shading of clusters increased the concentration of MIBP more than 100% compared to unshaded controls in 2 out of 3 years. Light increasingly inhibited MIBP concentrations up to 25-50% of ambient light intensities (1500 µmol photons m(-2) s(-1) ). However, only changes in light intensity before ripening had any effect on MIBP accumulation or final MIBP concentration. Analyses of weather data showed that the 1 year in which shading was ineffective was unusually warm, warm early in the season, and had more hot days and higher early season degree days than the other 2 years. In controlled environment experiments, warm growth conditions reduced MIBP concentrations in fruit about as much as light exposure reduced MIBP concentrations in the field experiments. The results indicate that both light and temperature significantly affect MIBP in harvested fruit, but that the light environment during ripening does not significantly affect MIBP concentrations in the berries at harvest. Copyright © Physiologia Plantarum 2012.

  16. Multigrid techniques with non-standard coarsening and group relaxation methods

    International Nuclear Information System (INIS)

    Danaee, A.

    1989-06-01

    In the usual (standard) multigrid methods, doubling of grid sizes with different smoothing iterations (pointwise, or blockwise) has been considered by different authors. Some have indicated that a large coarsening can also be used, but is not beneficial (cf. H3, p.59). In this paper, it is shown that with a suitable blockwise smoothing scheme, some advantages could be achieved even with a factor of H l-1 /h l = 3. (author). 10 refs, 2 figs, 6 tabs

  17. Coarsening dynamics in the Vicsek model

    Science.gov (United States)

    Dey, Supravat; Katyal, Nisha; Das, Dibyendu; Puri, Sanjay

    We numerically study the flocking model introduced by Vicsek et al. (1995) in the coarsening regime. At standard self-propulsion speeds, we find two distinct growth laws for the coupled density and velocity fields. The characteristic length scale of the density domains grows as Lρ (t) t 1 / 4 , while the velocity length scale grows much faster, viz . , Lv (t) t 5 / 6 . The spatial fluctuations in the density and velocity ordering are studied by calculating the two-point correlation function and the structure factor, which show deviations from the well-known Porod's law. This is a natural consequence of scattering from irregular morphologies that dynamically arise in the system. In contrast, at lower self-propulsion speeds, the morphology is distinct, and as a result a new set of scaling exponents emerge. Most strikingly, the velocity order follows the density order with Lρ (t) Lv (t) t 1 / 4 .

  18. Influence of starter culture on total free aminoacids concentration during ripening of Krk cheese

    Directory of Open Access Journals (Sweden)

    Biljana Radeljević

    2013-03-01

    Full Text Available The aim of this study was to determine the influence of microbial (commercial starter culture on concentration of total free amino groups (amino acids in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhydrin with cadmium (Cd in the water soluble cheese extract, and were expressed as the concentration of leucine in cheese dry matter. Changes in concentration of total free amino acids during cheese ripening (0th, 30th, 60th, 90th and 120th day were monitored. In water soluble extracts of cheese, the presence of free NH2 groups in all ripening stages was detected, which means smaller peptides and amino acids, whose concentration significantly (P<0.01 increased during ripening. Cheeses produced with and without microbial culture resulted in statistically significant differences (P<0.01 in content amino acids free on the 90th and 120th day of ripening. Cd - ninhydrin method was found to be suitable for cheese ripening monitoring, as well as for determination of the differences in mature characteristics of cheeses, depending on the production process.

  19. Physiological characteristics and related gene expression of after-ripening on seed dormancy release in rice.

    Science.gov (United States)

    Du, W; Cheng, J; Cheng, Y; Wang, L; He, Y; Wang, Z; Zhang, H

    2015-11-01

    After-ripening is a common method used for dormancy release in rice. In this study, the rice variety Jiucaiqing (Oryza sativa L. subsp. japonica) was used to determine dormancy release following different after-ripening times (1, 2 and 3 months). Germination speed, germination percentage and seedling emergence increased with after-ripening; more than 95% germination and 85% seedling emergence were observed following 1 month of after-ripening within 10 days of imbibition, compared with rice dormancy release. Dormancy release by after-ripening is mainly correlated with a rapid decline in ABA content and increase in IAA content during imbibition. Subsequently, GA(1)/ABA, GA(7)/ABA, GA(12)/ABA, GA(20)/ABA and IAA/ABA ratios significantly increased, while GA(3)/ABA, GA(4)/ABA and GAs/IAA ratio significantly decreased in imbibed seeds following 3 months of after-ripening, thereby altering α-amylase activity during seed germination. Peak α-amylase activity occurred at an earlier germination stage in after-ripened seeds than in freshly harvested seeds. Expression of ABA, GA and IAA metabolism genes and dormancy-related genes was regulated by after-ripening time upon imbibition. Expression of OsCYP707A5, OsGA2ox1, OsGA2ox2, OsGA2ox3, OsILR1, OsGH3-2, qLTG3-1 and OsVP1 increased, while expression of Sdr4 decreased in imbibed seeds following 3 months of after-ripening. Dormancy release through after-ripening might be involved in weakening tissues covering the embryo via qLTG3-1 and decreased ABA signalling and sensitivity via Sdr4 and OsVP1. © 2015 German Botanical Society and The Royal Botanical Society of the Netherlands.

  20. Strain-induced γ{sup '}-coarsening during aging of Ni-based superalloys under uniaxial load. Modeling and analysis

    Energy Technology Data Exchange (ETDEWEB)

    Mushongera, Leslie T.

    2016-07-28

    Turbine blades which are used in the hot paths of aerospace or industrial gas turbines are usually manufactured as casted single crystalline parts. However, even though grain boundaries are excluded, the degradation behavior of respectively developed single crystal nickel-base superalloys, is still quite complex involving a number of very different microscopic effects. One of these is the diffusion-limited coarsening of the γ{sup '}-precipitates. Long-term aging or creep loading along the <100> crystallographic orientation results in the anisotropic coarsening of the γ{sup '}-precipitates. In the end, the microstructure contains quite large, irregularly shaped precipitates or plate-like precipitates aligned either parallel (P-type rafts) or perpendicular (N-type rafts) to the loading direction. This behavior is detrimental for the properties of these materials since their superior properties emanate from the size, morphology and distribution of the γ{sup '}-precipitates [R. Reed: Cambridge University Press, (2006)]. In order to efficiently design these materials, the phenomenon of coarsening should be known in detail to optimize the materials accurately. On this background, the general objective of this thesis is to develop an integrated computational approach for simulating morphological evolution in single crystal Ni-base superalloys. As a first step towards that aim, a multi-component phase field model coupled to inputs from CALPHAD-type and kinetic databases for the relevant driving forces was developed based on the grand-potential formalism similar to Plapp [Phys. Rev. E, 84: 031601 (2011)]. The thermodynamic formulation of the model was validated by comparisons to ThermoCalc equilibrium calculations and DICTRA sharp-interface simulations. Phase field approaches that allow for anisotropies of the interfacial energy sufficiently high so that the interface develops sharp corners due to missing crystallographic orientations were formulated. This

  1. Developmental gene regulation during tomato fruit ripening and in-vitro sepal morphogenesis

    Directory of Open Access Journals (Sweden)

    Ishida Betty K

    2003-08-01

    Full Text Available Abstract Background Red ripe tomatoes are the result of numerous physiological changes controlled by hormonal and developmental signals, causing maturation or differentiation of various fruit tissues simultaneously. These physiological changes affect visual, textural, flavor, and aroma characteristics, making the fruit more appealing to potential consumers for seed dispersal. Developmental regulation of tomato fruit ripening has, until recently, been lacking in rigorous investigation. We previously indicated the presence of up-regulated transcription factors in ripening tomato fruit by data mining in TIGR Tomato Gene Index. In our in-vitro system, green tomato sepals cultured at 16 to 22°C turn red and swell like ripening tomato fruit while those at 28°C remain green. Results Here, we have further examined regulation of putative developmental genes possibly involved in tomato fruit ripening and development. Using molecular biological methods, we have determined the relative abundance of various transcripts of genes during in vitro sepal ripening and in tomato fruit pericarp at three stages of development. A number of transcripts show similar expression in fruits to RIN and PSY1, ripening-associated genes, and others show quite different expression. Conclusions Our investigation has resulted in confirmation of some of our previous database mining results and has revealed differences in gene expression that may be important for tomato cultivar variation. We present new and intriguing information on genes that should now be studied in a more focused fashion.

  2. Microstructure taxonomy based on spatial correlations: Application to microstructure coarsening

    International Nuclear Information System (INIS)

    Fast, Tony; Wodo, Olga; Ganapathysubramanian, Baskar; Kalidindi, Surya R.

    2016-01-01

    To build materials knowledge, rigorous description of the material structure and associated tools to explore and exploit information encoded in the structure are needed. These enable recognition, categorization and identification of different classes of microstructure and ultimately enable to link structure with properties of materials. Particular interest lies in the protocols capable of mining the essential information in large microstructure datasets and building robust knowledge systems that can be easily accessed, searched, and shared by the broader materials community. In this paper, we develop a protocol based on automated tools to classify microstructure taxonomies in the context of coarsening behavior which is important for long term stability of materials. Our new concepts for enhanced description of the local microstructure state provide flexibility of description. The mathematical description of microstructure that capture crucial attributes of the material, although central to building materials knowledge, is still elusive. The new description captures important higher order spatial information, but at the same time, allows down sampling if less information is needed. We showcase the classification protocol by studying coarsening of binary polymer blends and classifying steady state structures. We study several microstructure descriptions by changing the microstructure local state order and discretization and critically evaluate their efficacy. Our analysis revealed the superior properties of microstructure representation is based on the first order-gradient of the atomic fraction.

  3. Biochemical fate of N6 substituted purines (cytokinins) in normal ripening and mutant tomatoes

    International Nuclear Information System (INIS)

    Long, A.R.

    1987-01-01

    The initial rates of disappearance of cytokinins, as determined by high pressure liquid chromatography, for tomatoes which were vacuum infused with benzyladenine and isopentenyladenine were dissimilar between the normal ripening (Ohio CR-6 and Rutgers), ripening inhibited mutant (RIN) and non-ripening mutant (NOR) tomato varieties. Radiolabeled [8- 14 C]Benzyladenine metabolism was followed during a 2 h period utilizing thin layer chromatography and visualization by fluorography. The [8- 14 C]Benzyladenine metabolite patterns were different among the varieties. The [8- 14 C]Benzyladenine metabolite pattern in Ohio CR-6 tomato changed as the fruit ripened

  4. [Subchronic toxicity testing of mold-ripened cheese].

    Science.gov (United States)

    Schoch, U; Lüthy, J; Schlatter, C

    1984-08-01

    The biological effects of known mycotoxins of Penicillium roqueforti or P. camemberti and other still unknown, but potentially toxic metabolites in mould ripened cheese (commercial samples of Blue- and Camembert cheese) were investigated. High amounts of mycelium (equivalents of 100 kg cheese/man and day) were fed to mice in a subchronic feeding trial. The following parameters were determined: development of body weight, organ weights, hematology, blood plasma enzymes. No signs of adverse effects produced by cheese mycotoxins could be detected after 28 days. No still unknown toxic metabolites could be demonstrated. From these results no health hazard from the consumption of mould ripened cheese, even in high amounts, appears to exist.

  5. Is gene transcription involved in seed dry after-ripening?

    Directory of Open Access Journals (Sweden)

    Patrice Meimoun

    Full Text Available Orthodox seeds are living organisms that survive anhydrobiosis and may display dormancy, an inability to germinate at harvest. Seed germination potential can be acquired during a prolonged period of dry storage called after-ripening. The aim of this work was to determine if gene transcription is an underlying regulatory mechanism for dormancy alleviation during after-ripening. To identify changes in gene transcription strictly associated with the acquisition of germination potential but not with storage, we used seed storage at low relative humidity that maintains dormancy as control. Transcriptome profiling was performed using DNA microarray to compare change in gene transcript abundance between dormant (D, after-ripened non-dormant (ND and after-ripened dormant seeds (control, C. Quantitative real-time polymerase chain reaction (qPCR was used to confirm gene expression. Comparison between D and ND showed the differential expression of 115 probesets at cut-off values of two-fold change (p<0.05. Comparisons between both D and C with ND in transcript abundance showed that only 13 transcripts, among 115, could be specific to dormancy alleviation. qPCR confirms the expression pattern of these transcripts but without significant variation between conditions. Here we show that sunflower seed dormancy alleviation in the dry state is not related to regulated changes in gene expression.

  6. Metabolism of carotenoids and apocarotenoids during ripening of raspberry fruit

    DEFF Research Database (Denmark)

    Beekwilder, J; van der Meer, IM; Simicb, A

    2008-01-01

    Carotenoids are important lipophilic antioxidants in fruits. Apocarotenoids such as α-ionone and β-ionone, which are breakdown products of carotenoids, are important for the flavor characteristics of raspberry fruit, and have also been suggested to have beneficial effects on human health. Raspberry...... is one of the few fruits where fruit ripening is accompanied by the massive production of apocarotenoids. In this paper, changes in levels of carotenoids and apocarotenoids during raspberry fruit ripening are described. In addition, the isolation and characterization of a gene encoding a carotenoid...... cleavage dioxygenase (CCD), which putatively mediates the degradation of carotenoids to apocarotenoids during raspberry fruit ripening, is reported. Such information helps us to better understand how these compounds are produced in plants and may also enable us to develop novel strategies for improved...

  7. Carbohydrate metabolism in ripening banana and its alteration on gamma irradiation in relation to delay in ripening

    International Nuclear Information System (INIS)

    Surendranathan, K.K.; Nair, P.M.

    1980-01-01

    Ripening, of climacteric class of fruits like banana, is accompanied with an upsurge in respiration, indicating a change in metabolism from hexose monophosphate (HMP) shunt pathway to glycolytic pathway. The key enzyme in glycolytic pathway, namely, phosphofructokinase, is activated and this activation paralleled with the increase in respiration rate. The enhancement in the activity of enzymes of glycolytic and Kreb's cycle help the fruit to assimilate energy as ATP produced from the breakdown and oxidation of storage starch. The demand for energy supply is great for the different ripening processes. Gamma irradiation of the fruit at the preclimacteric stage delayed the onset of climacteric to about 7 to 8 days, thereby extending the ripening to 15-20 days. This delay was brought about by the alterations in the metabolism of carbohydrate. There is a predominance of HMP pathway in irradiated banana. This along with the activation of phosphatases like FDPase and F-6-Pase restricted the entrance of sugar phosphate esters to Kreb's cycle for oxidation. The functioning of Kreb's cycle is also affected by the inhibition of succinic dehydrogenase. But activation of glyoxylate shunt pathway helped to maintain the levels of Kreb's cycle intermediates, like citrate and malate, although energy production is reduced. Finally the activation of gluconeogenic pathway helps in channelling the metabolites back to sugars. All these metabolic changes cause a considerable depletion in the production of ATP. (auth.)

  8. The investigation of abnormal particle-coarsening phenomena in friction stir repair weld of 2219-T6 aluminum alloy

    International Nuclear Information System (INIS)

    Li, Bo; Shen, Yifu

    2011-01-01

    Highlights: → Defective friction stir welds were repaired by overlapping FSW technique. → Abnormal Al 2 Cu-coarsening phenomena were found in 2219-T6 friction stir repair weld. → Three formation mechanisms were proposed for reasonable explanations. -- Abstract: The single-pass friction stir weld of aluminum 2219-T6 with weld-defects was repaired by overlapping friction stir welding technique. However, without any post weld heat treatment process, it was found that the phenomena of abnormal particle-coarsening of Al 2 Cu had occurred in the overlapping friction stir repair welds. The detecting results of non-destructive X-ray inspection proved that not only one group of repair FSW process parameters could lead to occurrence of the abnormal phenomena. And the abnormally coarsened particles always appeared on the advancing side of repair welds rather than the retreating side where the fracture behaviors occurred after mechanical tensile testing. The size of the biggest particle lying in the dark bands of 'Onion-rings' was more than 150 μm. After the related investigation by scanning electron microscope and X-ray energy spectrometer, three types of formation mechanisms were proposed for reasonably explaining the abnormal phenomenon: Aggregation Mechanism, Diffusion Mechanisms I and II. Aggregation Mechanism was according to the motion-laws of stir-pin. Diffusion Mechanisms were based on the classical theories of precipitate growth in metallic systems. The combined action of the three detailed mechanisms contributed to the abnormal coarsening behavior of Al 2 Cu particles in the friction stir repair weld.

  9. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.

    Science.gov (United States)

    Hayaloglu, A A; Cakmakci, S; Brechany, E Y; Deegan, K C; McSweeney, P L H

    2007-03-01

    Tulum cheeses were manufactured from raw ewe's milk and ripened in goat's skin bags (tulums) or plastic containers to understand the effect of ripening container on the chemical composition, biochemistry, microbiology, and volatile composition of Tulum cheeses during 150 d of ripening. Chemical compositions of the cheeses ripened in tulums were significantly different and the moisture contents decreased rapidly in those cheeses because of the porous structure of the tulum. Higher microbial counts were detected in the cheeses ripened in plastic than in cheeses ripened in tulums. Differences in nitrogenous compounds and total free AA of the cheeses were not significant. Total concentrations of free AA in cheeses increased with age and Glu, Ala, Val, Leu, and Phe were the most abundant AA in the cheeses. Urea-PAGE of pH 4.6-insoluble fractions of the cheeses during ripening showed similar degradation patterns in all cheeses. Peptide profiles by reversed-phase HPLC of pH 4.6- and ethanol-soluble or ethanol-insoluble fractions of the cheeses revealed only minor differences in the concentrations of some peptides among the cheeses; however, age-related changes in peptide concentrations were significantly different among the cheeses. Cheeses were analyzed at 90 d of ripening for volatile compounds by solid-phase microextraction gas chromatography-mass spectrometry. One hundred volatile components were identified, including 11 acids, 16 esters, 12 methyl ketones, 7 aldehydes, 22 alcohols, 7 sulfur compounds, 6 terpenes, and 19 miscellaneous compounds. The main components were short-chain fatty acids, 2-butanone, diacetyl, and primary alcohols. Quantitative differences in several volatile compounds were evident among the cheeses. Cheeses ripened in tulums or plastic had similar aroma patterns, but the concentrations of some components were different.

  10. Tomato fruit chromoplasts behave as respiratory bioenergetic organelles during ripening.

    Science.gov (United States)

    Renato, Marta; Pateraki, Irini; Boronat, Albert; Azcón-Bieto, Joaquín

    2014-10-01

    During tomato (Solanum lycopersicum) fruit ripening, chloroplasts differentiate into photosynthetically inactive chromoplasts. It was recently reported that tomato chromoplasts can synthesize ATP through a respiratory process called chromorespiration. Here we show that chromoplast oxygen consumption is stimulated by the electron donors NADH and NADPH and is sensitive to octyl gallate (Ogal), a plastidial terminal oxidase inhibitor. The ATP synthesis rate of isolated chromoplasts was dependent on the supply of NAD(P)H and was fully inhibited by Ogal. It was also inhibited by the proton uncoupler carbonylcyanide m-chlorophenylhydrazone, suggesting the involvement of a chemiosmotic gradient. In addition, ATP synthesis was sensitive to 2,5-dibromo-3-methyl-6-isopropyl-p-benzoquinone, a cytochrome b6f complex inhibitor. The possible participation of this complex in chromorespiration was supported by the detection of one of its components (cytochrome f) in chromoplasts using immunoblot and immunocytochemical techniques. The observed increased expression of cytochrome c6 during ripening suggests that it could act as electron acceptor of the cytochrome b6f complex in chromorespiration. The effects of Ogal on respiration and ATP levels were also studied in tissue samples. Oxygen uptake of mature green fruit and leaf tissues was not affected by Ogal, but was inhibited increasingly in fruit pericarp throughout ripening (up to 26% in red fruit). Similarly, Ogal caused a significant decrease in ATP content of red fruit pericarp. The number of energized mitochondria, as determined by confocal microscopy, strongly decreased in fruit tissue during ripening. Therefore, the contribution of chromoplasts to total fruit respiration appears to increase in late ripening stages. © 2014 American Society of Plant Biologists. All Rights Reserved.

  11. Histological and Molecular Characterization of Grape Early Ripening Bud Mutant

    Directory of Open Access Journals (Sweden)

    Da-Long Guo

    2016-01-01

    Full Text Available An early ripening bud mutant was analyzed based on the histological, SSR, and methylation-sensitive amplified polymorphism (MSAP analysis and a layer-specific approach was used to investigate the differentiation between the bud mutant and its parent. The results showed that the thickness of leaf spongy tissue of mutant (MT is larger than that of wild type (WT and the differences are significant. The mean size of cell layer L2 was increased in the mutant and the difference is significant. The genetic background of bud mutant revealed by SSR analysis is highly uniform to its parent; just the variations from VVS2 SSR marker were detected in MT. The total methylation ratio of MT is lower than that of the corresponding WT. The outside methylation ratio in MT is much less than that in WT; the average inner methylation ratio in MT is larger than that in WT. The early ripening bud mutant has certain proportion demethylation in cell layer L2. All the results suggested that cell layer L2 of the early ripening bud mutant has changed from the WT. This study provided the basis for a better understanding of the characteristic features of the early ripening bud mutant in grape.

  12. Durable Glass For Thousands Of Years

    International Nuclear Information System (INIS)

    Jantzen, C.

    2009-01-01

    The durability of natural glasses on geological time scales and ancient glasses for thousands of years is well documented. The necessity to predict the durability of high level nuclear waste (HLW) glasses on extended time scales has led to various thermodynamic and kinetic approaches. Advances in the measurement of medium range order (MRO) in glasses has led to the understanding that the molecular structure of a glass, and thus the glass composition, controls the glass durability by establishing the distribution of ion exchange sites, hydrolysis sites, and the access of water to those sites. During the early stages of glass dissolution, a 'gel' layer resembling a membrane forms through which ions exchange between the glass and the leachant. The hydrated gel layer exhibits acid/base properties which are manifested as the pH dependence of the thickness and nature of the gel layer. The gel layer ages into clay or zeolite minerals by Ostwald ripening. Zeolite mineral assemblages (higher pH and Al 3+ rich glasses) may cause the dissolution rate to increase which is undesirable for long-term performance of glass in the environment. Thermodynamic and structural approaches to the prediction of glass durability are compared versus Ostwald ripening.

  13. DURABLE GLASS FOR THOUSANDS OF YEARS

    Energy Technology Data Exchange (ETDEWEB)

    Jantzen, C.

    2009-12-04

    The durability of natural glasses on geological time scales and ancient glasses for thousands of years is well documented. The necessity to predict the durability of high level nuclear waste (HLW) glasses on extended time scales has led to various thermodynamic and kinetic approaches. Advances in the measurement of medium range order (MRO) in glasses has led to the understanding that the molecular structure of a glass, and thus the glass composition, controls the glass durability by establishing the distribution of ion exchange sites, hydrolysis sites, and the access of water to those sites. During the early stages of glass dissolution, a 'gel' layer resembling a membrane forms through which ions exchange between the glass and the leachant. The hydrated gel layer exhibits acid/base properties which are manifested as the pH dependence of the thickness and nature of the gel layer. The gel layer ages into clay or zeolite minerals by Ostwald ripening. Zeolite mineral assemblages (higher pH and Al{sup 3+} rich glasses) may cause the dissolution rate to increase which is undesirable for long-term performance of glass in the environment. Thermodynamic and structural approaches to the prediction of glass durability are compared versus Ostwald ripening.

  14. New early-ripening wheat mutant lines from the varieties Norman and Avalon

    International Nuclear Information System (INIS)

    Djelepov, K.

    1988-01-01

    The English wheat varieties Norman and Avalon are high-productive, resistant to lodging and to diseases but late-ripening in Bulgaria. They are 10-15 days later than the variety Sadovo 1 and therefore suffer often from dry and hot weather, causing premature ripening and shrivelled seed. Dry seeds from the two varieties were irradiated with 10 and 15 kR 60 Co gamma rays. In M 2 , several earlier ripening forms were selected and they were studied also in M 3 in 1987. In the Table, four early ripening mutant lines and the respective initial varieties are compared. They vary significantly in plant height and grain size. The mutant lines of Norman produce smaller grain but all mutants show a higher hectoliter weight. The mutant lines head and mature 4 to 10 days earlier than the respective initial varieties. Some of them are as productive as the standard and other cultivated varieties. We shall continue testing their productivity and possibilities for their use in the breeding

  15. Dendritic coarsening of γ' phase in a directionally solidified superalloy during 24,000 h of exposure at 1173 K

    International Nuclear Information System (INIS)

    Li, H.; Wang, L.; Lou, L.H.

    2010-01-01

    Dendritic coarsening of γ' was investigated in a directionally solidified Ni-base superalloy during exposure at 1173 K for 24,000 h. Chemical homogeneity along different directions and residual internal strain in the experimental superalloy were measured by electronic probe microanalysis (EPMA) and electron back-scattered diffraction (EBSD) technique. It was indicated that the gradient of element distribution was anisotropic and the inner strain between dendrite core and interdendritic regions was different even after 24,000 h of exposure at 1173 K, which influenced the kinetics for the dendrite coarsening of γ' phase.

  16. Evaluation of chemical parameters in soft mold-ripened cheese during ripening by mid-infrared spectroscopy.

    Science.gov (United States)

    Martín-del-Campo, S T; Picque, D; Cosío-Ramírez, R; Corrieu, G

    2007-06-01

    The suitability of mid-infrared spectroscopy (MIR) to follow the evolution throughout ripening of specific physicochemical parameters in Camembert-type cheeses was evaluated. The infrared spectra were obtained directly from raw cheese samples deposited on an attenuated total reflectance crystal. Significant correlations were observed between physicochemical data, pH, acid-soluble nitrogen, nonprotein nitrogen, ammonia (NH4+), lactose, and lactic acid. Dry matter showed significant correlation only with lactose and nonprotein nitrogen. Principal components analysis factorial maps of physicochemical data showed a ripening evolution in 2 steps, from d 1 to d 7 and from d 8 to d 27, similar to that observed previously from infrared spectral data. Partial least squares regressions made it possible to obtain good prediction models for dry matter, acid-soluble nitrogen, nonprotein nitrogen, lactose, lactic acid, and NH4+ values from spectral data of raw cheese. The values of 3 statistical parameters (coefficient of determination, root mean square error of cross validation, and ratio prediction deviation) are satisfactory. Less precise models were obtained for pH.

  17. Gr and hp-1 tomato mutants unveil unprecedented interactions between arbuscular mycorrhizal symbiosis and fruit ripening.

    Science.gov (United States)

    Chialva, Matteo; Zouari, Inès; Salvioli, Alessandra; Novero, Mara; Vrebalov, Julia; Giovannoni, James J; Bonfante, Paola

    2016-07-01

    Systemic responses to an arbuscular mycorrhizal fungus reveal opposite phenological patterns in two tomato ripening mutants depending whether ethylene or light reception is involved. The availability of tomato ripening mutants has revealed many aspects of the genetics behind fleshy fruit ripening, plant hormones and light signal reception. Since previous analyses revealed that arbuscular mycorrhizal symbiosis influences tomato berry ripening, we wanted to test the hypothesis that an interplay might occur between root symbiosis and fruit ripening. With this aim, we screened seven tomato mutants affected in the ripening process for their responsiveness to the arbuscular mycorrhizal fungus Funneliformis mosseae. Following their phenological responses we selected two mutants for a deeper analysis: Green ripe (Gr), deficient in fruit ethylene perception and high-pigment-1 (hp-1), displaying enhanced light signal perception throughout the plant. We investigated the putative interactions between ripening processes, mycorrhizal establishment and systemic effects using biochemical and gene expression tools. Our experiments showed that both mutants, notwithstanding a normal mycorrhizal phenotype at root level, exhibit altered arbuscule functionality. Furthermore, in contrast to wild type, mycorrhization did not lead to a higher phosphate concentration in berries of both mutants. These results suggest that the mutations considered interfere with arbuscular mycorrhiza inducing systemic changes in plant phenology and fruits metabolism. We hypothesize a cross talk mechanism between AM and ripening processes that involves genes related to ethylene and light signaling.

  18. In situ TEM study of the coarsening of carbon black supported Pt nanoparticles in hydrogen

    DEFF Research Database (Denmark)

    Simonsen, Søren Bredmose; Wang, Yan; Jensen, Jens Oluf

    2017-01-01

    The control of sizes and shapes of nanostructures is of tremendous importance for the catalytic activity in electrochemistry and in catalysis more generally. However, due to relatively large surface free energies, nanostructures often sinter to form coarser and more stable structures that may...... not have the intended physicochemical properties. Pt is known to be a very active catalyst in several chemical reactions and for example as carbon supported nanoparticles in fuel cells. The presentation focusses on coarsening mechanisms of Pt nanoparticles supported on carbon black during exposure...... to hydrogen. By means of in situ transmission electron microscopy (TEM), Pt nanoparticle coarsening was monitored in 6 mbar 20 % H2/Ar while ramping up the temperature to ca. 900 °C. Time-resolved TEM images directly reveal that separated ca. 3 nm sized Pt nanoparticles in the pure hydrogen environment...

  19. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.

    Science.gov (United States)

    Picque, D; Leclercq-Perlat, M N; Guillemin, H; Perret, B; Cattenoz, T; Provost, J J; Corrieu, G

    2010-12-01

    Four gas-permeable wrapping films exhibiting different degrees of water permeability (ranging from 1.6 to 500 g/m(2) per d) were tested to study their effect on soft-mold (Camembert-type) cheese-ripening dynamics compared with unwrapped cheeses. Twenty-three-day trials were performed in 2 laboratory-size (18L) respiratory-ripening cells under controlled temperature (6 ± 0.5°C), relative humidity (75 ± 2%), and carbon dioxide content (0.5 to 1%). The films allowed for a high degree of respiratory activity; no limitation in gas permeability was observed. The wide range of water permeability of the films led to considerable differences in cheese water loss (from 0.5 to 12% on d 23, compared with 15% for unwrapped cheeses), which appeared to be a key factor in controlling cheese-ripening progress. A new relationship between 2 important cheese-ripening descriptors (increase of the cheese core pH and increase of the cheese's creamy underrind thickness) was shown in relation to the water permeability of the wrapping film. High water losses (more than 10 to 12% on d 23) also were observed for unwrapped cheeses, leading to Camembert cheeses that were too dry and poorly ripened. On the other hand, low water losses (from 0.5 to 1% on d 23) led to over-ripening in the cheese underrind, which became runny as a result. Finally, water losses from around 3 to 6% on d 23 led to good ripening dynamics and the best cheese quality. This level of water loss appeared to be ideal in terms of cheese-wrapping film design. Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  20. Dynamic changes in the date palm fruit proteome during development and ripening

    KAUST Repository

    Marondedze, Claudius

    2014-08-06

    Date palm (Phoenix dactylifera) is an economically important fruit tree in the Middle East and North Africa and is characterized by large cultivar diversity, making it a good model for studies on fruit development and other important traits. Here in gel comparative proteomics combined with tandem mass spectrometry were used to study date fruit development and ripening. Total proteins were extracted using a phenol-based protocol. A total of 189 protein spots were differentially regulated (p≤0.05). The identified proteins were classified into 14 functional categories. The categories with the most proteins were ‘disease and defense’ (16.5%) and ‘metabolism’ (15.4%). Twenty-nine proteins have not previously been identified in other fleshy fruits and 64 showed contrasting expression patterns in other fruits. Abundance of most proteins with a role in abiotic stress responses increased during ripening with the exception of heat shock proteins. Proteins with a role in anthocyanin biosynthesis, glycolysis, tricarboxylic acid cycle and cell wall degradation were upregulated particularly from the onset of ripening and during ripening. In contrast, expression of pentose phosphate- and photosynthesis-related proteins decreased during fruit maturation. Although date palm is considered a climacteric species, the analysis revealed downregulation of two enzymes involved in ethylene biosynthesis, suggesting an ethylene-independent ripening of ‘Barhi’ fruits. In summary, this proteomics study provides insights into physiological processes during date fruit development and ripening at the systems level and offers a reference proteome for the study of regulatory mechanisms that can inform molecular and biotechnological approaches to further improvements of horticultural traits including fruit quality and yield.

  1. Effect of Stages of Maturity and Ripening Conditions on the Biochemical Characteristics of Tomato

    OpenAIRE

    K. M. Moneruzzaman; A. B.M.S. Hossain; W. Sani; M. Saifuddin

    2008-01-01

    An experiment was carried out to evaluate the biochemical characteristics of tomato in different maturity stages and ripening conditions. Tomato (Lycopersicon esculentum Mill) fruits (cv. Ruma VF) were harvested at the three maturity stages viz., mature green, half ripen and full ripen and stored at three condition control (without covering), straw covering and CaC2 + straw covering. At that time ascorbic acid, pH, titrable acidity, sugar (reducing, non-reducing sugar and total) percent...

  2. The Interaction of Boltzmann with Mach, Ostwald and Planck, and his influence on Nernst and Einstein

    International Nuclear Information System (INIS)

    Broda, E.

    1981-01-01

    Boltzmann esteemed both Mach and Ostwald personally and as experimentalists, but consistently fought them in epistemology. He represented atomism and realism against energism and positivism. In the early period Boltzmann also had to struggle against Planck as a phenomenologist, but he welcomed his quantum hypothesis. As a scientist Nernst was also under Boltzmann's influence. Einstein learned atomism from (Maxwell and) Boltzmann. After Einstein had overcome Mach's positivist influence, he unknowingly approached Boltzmann's philosophical views. Some sociopolitlcal aspects of the lives of the great physicists will be discussed. It will be shown how they all, and many of Boltzmann's most eminent students, in one way or other conflicted with evil tendencies and developments in existing society. (author)

  3. Benchmark problems for numerical implementations of phase field models

    International Nuclear Information System (INIS)

    Jokisaari, A. M.; Voorhees, P. W.; Guyer, J. E.; Warren, J.; Heinonen, O. G.

    2016-01-01

    Here, we present the first set of benchmark problems for phase field models that are being developed by the Center for Hierarchical Materials Design (CHiMaD) and the National Institute of Standards and Technology (NIST). While many scientific research areas use a limited set of well-established software, the growing phase field community continues to develop a wide variety of codes and lacks benchmark problems to consistently evaluate the numerical performance of new implementations. Phase field modeling has become significantly more popular as computational power has increased and is now becoming mainstream, driving the need for benchmark problems to validate and verify new implementations. We follow the example set by the micromagnetics community to develop an evolving set of benchmark problems that test the usability, computational resources, numerical capabilities and physical scope of phase field simulation codes. In this paper, we propose two benchmark problems that cover the physics of solute diffusion and growth and coarsening of a second phase via a simple spinodal decomposition model and a more complex Ostwald ripening model. We demonstrate the utility of benchmark problems by comparing the results of simulations performed with two different adaptive time stepping techniques, and we discuss the needs of future benchmark problems. The development of benchmark problems will enable the results of quantitative phase field models to be confidently incorporated into integrated computational materials science and engineering (ICME), an important goal of the Materials Genome Initiative.

  4. Composition pathway in Fe–Cu–Ni alloy during coarsening

    International Nuclear Information System (INIS)

    Mukherjee, Rajdip; Nestler, Britta; Choudhury, Abhik

    2013-01-01

    In this work the microstructure evolution for a two phase Fe–Cu–Ni ternary alloy is studied in order to understand the kinetic composition paths during coarsening of precipitates. We have employed a quantitative phase-field model utilizing the CALPHAD database to simulate the temporal evolution of a multi-particle system in a two-dimensional domain. The paths for the far-field matrix and for precipitate average compositions obtained from simulation are found to be rectilinear. The trends are compared with the corresponding sharp interface theory, in the context of an additional degree of freedom for determining the interface compositions due to the Gibbs–Thomson effect in a ternary alloy. (paper)

  5. Composition pathway in Fe-Cu-Ni alloy during coarsening

    Science.gov (United States)

    Mukherjee, Rajdip; Choudhury, Abhik; Nestler, Britta

    2013-10-01

    In this work the microstructure evolution for a two phase Fe-Cu-Ni ternary alloy is studied in order to understand the kinetic composition paths during coarsening of precipitates. We have employed a quantitative phase-field model utilizing the CALPHAD database to simulate the temporal evolution of a multi-particle system in a two-dimensional domain. The paths for the far-field matrix and for precipitate average compositions obtained from simulation are found to be rectilinear. The trends are compared with the corresponding sharp interface theory, in the context of an additional degree of freedom for determining the interface compositions due to the Gibbs-Thomson effect in a ternary alloy.

  6. Activation of ethylene-responsive p-hydroxyphenylpyruvate dioxygenase leads to increased tocopherol levels during ripening in mango

    Science.gov (United States)

    Singh, Rajesh K.; Ali, Sharique A.; Nath, Pravendra; Sane, Vidhu A.

    2011-01-01

    Mango is characterized by high tocopherol and carotenoid content during ripening. From a cDNA screen of differentially expressing genes during mango ripening, a full-length p-hydroxyphenylpyruvate dioxygenase (MiHPPD) gene homologue was isolated that encodes a key enzyme in the biosynthesis of tocopherols. The gene encoded a 432-amino-acid protein. Transcript analysis during different stages of ripening revealed that the gene is ripening related and rapidly induced by ethylene. The increase in MiHPPD transcript accumulation was followed by an increase in tocopherol levels during ripening. The ripening-related increase in MiHPPD expression was also seen in response to abscisic acid and to alesser extent to indole-3-acetic acid. The expression of MiHPPD was not restricted to fruits but was also seen in other tissues such as leaves particularly during senescence. The strong ethylene induction of MiHPPD was also seen in young leaves indicating that ethylene induction of MiHPPD is tissue independent. Promoter analysis of MiHPPD gene in tomato discs and leaves of stable transgenic lines of Arabidopsis showed that the cis elements for ripening-related, ethylene-responsive, and senescence-related expression resided within the 1590 nt region upstream of the ATG codon. Functionality of the gene was demonstrated by the ability of the expressed protein in bacteria to convert p-hydroxyphenylpyruvate to homogentisate. These results provide the first evidence for HPPD expression during ripening of a climacteric fruit. PMID:21430290

  7. Effect of gamma radiation in the ripening period of prato cheese

    International Nuclear Information System (INIS)

    Gutierrez, Erika Maria Roel

    2001-01-01

    The Prato (cheese washed dough) is one of the must popular cheese of Brazil and must be ripening for 45 to 60 days for to reach characteristics of flavors and texture. The present work studied the effect of gamma radiation in the ripening period of Prato cheese. Two periods of irradiation was studied, in first day and 15 th day of ripening. The cheese was irradiated with doses of 0 (non-irradiated), 1, 2, 3 and 4 kGy at a rate of 0,9696 kGy/h from a cobalto-60 source in the period referred and stored at 10-12 deg C and +- 85% RH for 60 days. The physical-chemical and microbiological characteristics and organoleptic properties were analysed every each 15 days of ripening. Through of the results observed that with the increase of the dose of radiation, decreased the total microbial count and that the irradiation retarded the ripening according to increase of the dose, this probability of the destruction of bacterial lactic. The greatest difference found was in the colour according the increasing of the dose, the cheese was more colorless, less yellow and red. Which the organoleptic properties verified that with the increase of the dose of radiation, there was a lost about the color. The cheese increase the firmness, became dryer and less creamy and tasted flavors less intense, a little more bitter and smoking compared with a control. Even though about these differences there was no refuse of Prato cheese, among the sensorial group for irradiated cheese until 2 kGy. (author)

  8. Beyond the Young-Laplace model for cluster growth during dewetting of thin films: effective coarsening exponents and the role of long range dewetting interactions.

    Science.gov (United States)

    Constantinescu, Adi; Golubović, Leonardo; Levandovsky, Artem

    2013-09-01

    Long range dewetting forces acting across thin films, such as the fundamental van der Waals interactions, may drive the formation of large clusters (tall multilayer islands) and pits, observed in thin films of diverse materials such as polymers, liquid crystals, and metals. In this study we further develop the methodology of the nonequilibrium statistical mechanics of thin films coarsening within continuum interface dynamics model incorporating long range dewetting interactions. The theoretical test bench model considered here is a generalization of the classical Mullins model for the dynamics of solid film surfaces. By analytic arguments and simulations of the model, we study the coarsening growth laws of clusters formed in thin films due to the dewetting interactions. The ultimate cluster growth scaling laws at long times are strongly universal: Short and long range dewetting interactions yield the same coarsening exponents. However, long range dewetting interactions, such as the van der Waals forces, introduce a distinct long lasting early time scaling behavior characterized by a slow growth of the cluster height/lateral size aspect ratio (i.e., a time-dependent Young angle) and by effective coarsening exponents that depend on cluster size. In this study, we develop a theory capable of analytically calculating these effective size-dependent coarsening exponents characterizing the cluster growth in the early time regime. Such a pronounced early time scaling behavior has been indeed seen in experiments; however, its physical origin has remained elusive to this date. Our theory attributes these observed phenomena to ubiquitous long range dewetting interactions acting across thin solid and liquid films. Our results are also applicable to cluster growth in initially very thin fluid films, formed by depositing a few monolayers or by a submonolayer deposition. Under this condition, the dominant coarsening mechanism is diffusive intercluster mass transport while the

  9. Ripening of PAH and TPH polluted sediments : determination and quantification of bioremediation parameters

    NARCIS (Netherlands)

    Vermeulen, J.

    2007-01-01

    In this study, bioremediation parameters were determined and quantified for different clayey dredged sediments. The research described in this thesis increased the insight into the individual processes of physical ripening, biochemical ripening – including PAH and TPH degradation – that result from

  10. Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.

    Science.gov (United States)

    Batool, Maryam; Nadeem, Muhammad; Imran, Muhammad; Gulzar, Nabila; Shahid, Muhammad Qamar; Shahbaz, Muhammad; Ajmal, Muhammad; Khan, Imran Taj

    2018-04-11

    Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate. The ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T 2 ), 200 mg/kg vitamin E (T 3 ), 800 μg/kg selenium (T 4 ), 1200 μg/kg selenium (T 5 ), vitamin E 100 mg/kg + 800 μg/kg selenium (T 6 ) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T 7 ). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and

  11. Berry flesh and skin ripening features in Vitis vinifera as assessed by transcriptional profiling.

    Directory of Open Access Journals (Sweden)

    Diego Lijavetzky

    Full Text Available BACKGROUND: Ripening of fleshy fruit is a complex developmental process involving the differentiation of tissues with separate functions. During grapevine berry ripening important processes contributing to table and wine grape quality take place, some of them flesh- or skin-specific. In this study, transcriptional profiles throughout flesh and skin ripening were followed during two different seasons in a table grape cultivar 'Muscat Hamburg' to determine tissue-specific as well as common developmental programs. METHODOLOGY/PRINCIPAL FINDINGS: Using an updated GrapeGen Affymetrix GeneChip® annotation based on grapevine 12×v1 gene predictions, 2188 differentially accumulated transcripts between flesh and skin and 2839 transcripts differentially accumulated throughout ripening in the same manner in both tissues were identified. Transcriptional profiles were dominated by changes at the beginning of veraison which affect both pericarp tissues, although frequently delayed or with lower intensity in the skin than in the flesh. Functional enrichment analysis identified the decay on biosynthetic processes, photosynthesis and transport as a major part of the program delayed in the skin. In addition, a higher number of functional categories, including several related to macromolecule transport and phenylpropanoid and lipid biosynthesis, were over-represented in transcripts accumulated to higher levels in the skin. Functional enrichment also indicated auxin, gibberellins and bHLH transcription factors to take part in the regulation of pre-veraison processes in the pericarp, whereas WRKY and C2H2 family transcription factors seems to more specifically participate in the regulation of skin and flesh ripening, respectively. CONCLUSIONS/SIGNIFICANCE: A transcriptomic analysis indicates that a large part of the ripening program is shared by both pericarp tissues despite some components are delayed in the skin. In addition, important tissue differences are

  12. Activity of autoinducer two (AI-2) in bacteria isolated from surface ripened cheeses

    DEFF Research Database (Denmark)

    Gori, Klaus; Jespersen, Lene

    2007-01-01

    ). Corynebacterium casei, Microbacterium barkeri, Microbacterium gubbeenense and S. equorum subsp. linens (all isolated from the smear of surface ripened cheeses) using the AI-2 bioluminescence assay. This indicates that AI-2 signaling could take place between bacteria found in the smear of surface ripened cheeses....

  13. Numerical models of mass transfer during ripening and storage of salami

    Directory of Open Access Journals (Sweden)

    Angelo Fabbri

    2013-09-01

    Full Text Available Ripening, in the dry sausages manufacturing process, has an influence over the main physical, chemical and microbiological transformations that take place inside these products and that define the final organoleptic properties of dry sausages. A number of study about the influence of ripening conditions on the main chemical and microbiological characteristics of dry sausages is available today. All these studies indicate that the final quality and safety standards achieved by the sausage manufacturing process can be considered to be strictly dependent from the specific ripening conditions. The water diffusion inside a seasoned sausage is surely an aspect of primary importance with regard to the quality of final product. As a consequence the aim of this research was to develop two parametric numerical models, concerning the moisture diffusion physics, describing salami ripening and storage. Mass transfer equations inside the sausage volume were numerically solved using a finite element technique. A first model describes diffusion phenomena occurring inside the salami and the exchange phenomena involving the surface of the product and the environment. After the ripening, the salami are stored in waterproof packaging, consequently an additional model able to describe also the evaporation and condensation phenomena occurring between the salami surface and the air in the package, was developed. The moisture equilibrium between salami surface and conservation atmosphere is mainly ruled by the temperature changes during storage. Both models allow to analyze the history of the moisture content inside the salami and are parametrised on product size and maturation/storage conditions. The models were experimentally validated, comparing the numerical outputs of the simulations with experimental data, showing a good agreement.

  14. Formation of early and advanced Maillard reaction products correlates to the ripening of cheese.

    Science.gov (United States)

    Spanneberg, Robert; Salzwedel, Grit; Glomb, Marcus A

    2012-01-18

    The present study deals with the characterization of the ripening of cheese. A traditional German acid curd cheese was ripened under defined conditions at elevated temperature, and protein and amino acid modifications were investigated. Degree of proteolysis and analysis of early [Amadori compound furosine (6)] and advanced [N(ε)-carboxymethyllysine (4), N(ε)-carboxyethyllysine (5)] Maillard reaction products confirmed the maturation to proceed from the rind to the core of the cheese. Whereas 6 was decreased, 4 and 5 increased over time. Deeper insight into the Maillard reaction during the ripening of cheese was achieved by the determination of selected α-dicarbonyl compounds. Especially methylglyoxal (2) showed a characteristic behavior during storage of the acid curd cheese. Decrease of this reactive structure was directly correlated to the formation of 5. To extend the results of experimental ripening to commercial cheeses, different aged Gouda types were investigated. Maturation times of the samples ranged from 6 to 8 weeks (young) to more than 1 year (aged). Again, increase of 5 and decrease of 2 were able to describe the ripening of this rennet coagulated cheese. Therefore, both chemical parameters are potent markers to characterize the degree of maturation, independent of coagulation.

  15. PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF “OLOMOUCKÉ TVARŮŽKY” CHEESE (PGI

    Directory of Open Access Journals (Sweden)

    Vendula Pachlová

    2015-02-01

    Full Text Available Twenty-two free amino acid (FAA concentrations were observed during manufacture (1st, 3rd and 7th days of production and ripening period (42 days storing at 8°C of “Olomoucké tvarůžky” (PGI, smear acid cheese. Sensory attributes were also analysed during ripening period. The free amino acids were determined by means of ion-exchange chromatography. The development of the individual FAA content positively correlated with the ripening period (r = 0.7734–0.9229; P < 0.01.The results gave information about the development precursors (FAA of typically sensory active compound in “Olomoucké tvarůžky” (PGI during its production and especially ripening. In conclusion, we found that free amino acid concentration as finally products of proteolysis are positive with improved flavour.

  16. Identification of potential target genes for the tomato fruit-ripening regulator RIN by chromatin immunoprecipitation.

    Science.gov (United States)

    Fujisawa, Masaki; Nakano, Toshitsugu; Ito, Yasuhiro

    2011-01-30

    During ripening, climacteric fruits increase their ethylene level and subsequently undergo various physiological changes, such as softening, pigmentation and development of aroma and flavor. These changes occur simultaneously and are caused by the highly synchronized expression of numerous genes at the onset of ripening. In tomatoes, the MADS-box transcription factor RIN has been regarded as a key regulator responsible for the onset of ripening by acting upstream of both ethylene- and non-ethylene-mediated controls. However, except for LeACS2, direct targets of RIN have not been clarified, and little is known about the transcriptional cascade for ripening. Using immunoprecipitated (IPed) DNA fragments recovered by chromatin immunoprecipitation (ChIP) with anti-RIN antibody from ripening tomato fruit, we analyzed potential binding sites for RIN (CArG-box sites) in the promoters of representative ripening-induced genes by quantitative PCR. Results revealed nearly a 5- to 20-fold enrichment of CArG boxes in the promoters of LeACS2, LeACS4, PG, TBG4, LeEXP1, and LeMAN4 and of RIN itself, indicating direct interaction of RIN with their promoters in vivo. Moreover, sequence analysis and genome mapping of 51 cloned IPed DNAs revealed potential RIN binding sites. Quantitative PCR revealed that four of the potential binding sites were enriched 4- to 17-fold in the IPed DNA pools compared with the controls, indicating direct interaction of RIN with these sites in vivo. Near one of the four CArG boxes we found a gene encoding a protein similar to thioredoxin y1. An increase in the transcript level of this gene was observed with ripening in normal fruit but not in the rin mutant, suggesting that RIN possibly induces its expression. The presented results suggest that RIN controls fruit softening and ethylene production by the direct transcriptional regulation of cell-wall-modifying genes and ethylene biosynthesis genes during ripening. Moreover, the binding of RIN to its own

  17. Mechanistic Prediction of the Effect of Microstructural Coarsening on Creep Response of SnAgCu Solder Joints

    Science.gov (United States)

    Mukherjee, S.; Chauhan, P.; Osterman, M.; Dasgupta, A.; Pecht, M.

    2016-07-01

    Mechanistic microstructural models have been developed to capture the effect of isothermal aging on time dependent viscoplastic response of Sn3.0Ag0.5Cu (SAC305) solders. SnAgCu (SAC) solders undergo continuous microstructural coarsening during both storage and service because of their high homologous temperature. The microstructures of these low melting point alloys continuously evolve during service. This results in evolution of creep properties of the joint over time, thereby influencing the long term reliability of microelectronic packages. It is well documented that isothermal aging degrades the creep resistance of SAC solder. SAC305 alloy is aged for (24-1000) h at (25-100)°C (~0.6-0.8 × T melt). Cross-sectioning and image processing techniques were used to periodically quantify the effect of isothermal aging on phase coarsening and evolution. The parameters monitored during isothermal aging include size, area fraction, and inter-particle spacing of nanoscale Ag3Sn intermetallic compounds (IMCs) and the volume fraction of micronscale Cu6Sn5 IMCs, as well as the area fraction of pure tin dendrites. Effects of microstructural evolution on secondary creep constitutive response of SAC305 solder joints were then modeled using a mechanistic multiscale creep model. The mechanistic phenomena modeled include: (1) dispersion strengthening by coarsened nanoscale Ag3Sn IMCs in the eutectic phase; and (2) load sharing between pro-eutectic Sn dendrites and the surrounding coarsened eutectic Sn-Ag phase and microscale Cu6Sn5 IMCs. The coarse-grained polycrystalline Sn microstructure in SAC305 solder was not captured in the above model because isothermal aging does not cause any significant change in the initial grain size and orientation of SAC305 solder joints. The above mechanistic model can successfully capture the drop in creep resistance due to the influence of isothermal aging on SAC305 single crystals. Contribution of grain boundary sliding to the creep strain of

  18. Interactions between ethylene and auxin are crucial to the control of grape (Vitis vinifera L.) berry ripening.

    Science.gov (United States)

    Böttcher, Christine; Burbidge, Crista A; Boss, Paul K; Davies, Christopher

    2013-12-23

    Fruit development is controlled by plant hormones, but the role of hormone interactions during fruit ripening is poorly understood. Interactions between ethylene and the auxin indole-3-acetic acid (IAA) are likely to be crucial during the ripening process, since both hormones have been shown to be implicated in the control of ripening in a range of different fruit species. Grapevine (Vitis vinifera L.) homologues of the TRYPTOPHAN AMINOTRANSFERASE RELATED (TAR) and YUCCA families, functioning in the only characterized pathway of auxin biosynthesis, were identified and the expression of several TAR genes was shown to be induced by the pre-ripening application of the ethylene-releasing compound Ethrel. The induction of TAR expression was accompanied by increased IAA and IAA-Asp concentrations, indicative of an upregulation of auxin biosynthesis and conjugation. Exposure of ex planta, pre-ripening berries to the ethylene biosynthesis inhibitor aminoethoxyvinylglycine resulted in decreased IAA and IAA-Asp concentrations. The delayed initiation of ripening observed in Ethrel-treated berries might therefore represent an indirect ethylene effect mediated by increased auxin concentrations. During berry development, the expression of three TAR genes and one YUCCA gene was upregulated at the time of ripening initiation and/or during ripening. This increase in auxin biosynthesis gene expression was preceded by high expression levels of the ethylene biosynthesis genes 1-aminocyclopropane-1-carboxylate synthase and 1-aminocyclopropane-1-carboxylate oxidase. In grape berries, members of both gene families involved in the two-step pathway of auxin biosynthesis are expressed, suggesting that IAA is produced through the combined action of TAR and YUCCA proteins in developing berries. The induction of TAR expression by Ethrel applications and the developmental expression patterns of auxin and ethylene biosynthesis genes indicate that elevated concentrations of ethylene prior to the

  19. Prediction of textural attributes using color values of banana (Musa sapientum) during ripening.

    Science.gov (United States)

    Jaiswal, Pranita; Jha, Shyam Narayan; Kaur, Poonam Preet; Bhardwaj, Rishi; Singh, Ashish Kumar; Wadhawan, Vishakha

    2014-06-01

    Banana is an important sub-tropical fruit in international trade. It undergoes significant textural and color transformations during ripening process, which in turn influence the eating quality of the fruit. In present study, color ('L', 'a' and 'b' value) and textural attributes of bananas (peel, fruit and pulp firmness; pulp toughness; stickiness) were studied simultaneously using Hunter Color Lab and Texture Analyser, respectively, during ripening period of 10 days at ambient atmosphere. There was significant effect of ripening period on all the considered textural characteristics and color properties of bananas except color value 'b'. In general, textural descriptors (peel, fruit and pulp firmness; and pulp toughness) decreased during ripening except stickiness, while color values viz 'a' and 'b' increased with ripening barring 'L' value. Among various textural attributes, peel toughness and pulp firmness showed highest correlation (r) with 'a' value of banana peel. In order to predict textural properties using color values of banana, five types of equations (linear/polynomial/exponential/logarithmic/power) were fitted. Among them, polynomial equation was found to be the best fit (highest coefficient of determination, R(2)) for prediction of texture using color properties for bananas. The pulp firmness, peel toughness and pulp toughness showed R(2) above 0.84 with indicating its potentiality of the fitted equations for prediction of textural profile of bananas non-destructively using 'a' value.

  20. Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.

    Science.gov (United States)

    Galli, Bruno Domingues; Martin, José Guilherme Prado; da Silva, Paula Porrelli Moreira; Porto, Ernani; Spoto, Marta Helena Fillet

    2016-10-03

    Starter cultures and ripening molds used in the manufacture of moldy cheese aimed at obtaining characteristic flavors and textures considerably differ among dairy industries. Thus, the study of variables inherent to the process and their influence on sensory patterns in cheese can improve the standardization and control of the production process. The aim of this work was to study the influence of three different variables on the sensory quality of Camembert-type cheese: type of lactic bacteria, type of ripener molds and inoculation method. Batches of Camembert-type cheese were produced using O or DL-type mesophilic starter culture, ripened with Penicillium camemberti or Penicillium candidum and mold inoculation was made directly into the milk or by spraying. All batches were sensorially evaluated using Quantitative Descriptive Analysis (QDA) with panelists trained for various attributes. Among the combinations analyzed, those resulting in more typical Camembert-type cheese were those using O-type mesophilic starter culture and P. candidum maturation mold directly applied into the milk or sprayed and those using DL-type mesophilic starter and P. camemberti ripener mold applied by surface spraying. These results demonstrate, therefore, that the combination of different ripener molds, inoculation methods and starter cultures directly influences the sensory quality of Camembert-type cheese, modifying significantly its texture, appearance, aroma and taste. Copyright © 2016 Elsevier B.V. All rights reserved.

  1. A solvable model for coarsening soap froths and other domain boundary networks in two dimensions

    International Nuclear Information System (INIS)

    Flyvbjerg, H.; Jeppesen, C.

    1990-09-01

    The dynamical processes leading to coarsening of soap froths and other domain boundary networks in two dimensions are described statistically by a 'random neighbour model'. The model is solved using the principle of maximum entropy. The solution describes normal growth with realistic probability distribution for area and topology. (orig.)

  2. Metal thin film growth on multimetallic surfaces: From quaternary metallic glass to binary crystal

    Energy Technology Data Exchange (ETDEWEB)

    Jing, Dapeng [Iowa State Univ., Ames, IA (United States)

    2010-01-01

    The work presented in this thesis mainly focuses on the nucleation and growth of metal thin films on multimetallic surfaces. First, we have investigated the Ag film growth on a bulk metallic glass surface. Next, we have examined the coarsening and decay of bilayer Ag islands on NiAl(110) surface. Third, we have investigated the Ag film growth on NiAl(110) surface using low-energy electron diffraction (LEED). At last, we have reported our investigation on the epitaxial growth of Ni on NiAl(110) surface. Some general conclusions can be drawn as follows. First, Ag, a bulk-crystalline material, initially forms a disordered wetting layer up to 4-5 monolayers on Zr-Ni-Cu-Al metallic glass. Above this coverage, crystalline 3D clusters grow, in parallel with the flatter regions. The cluster density increases with decreasing temperature, indicating that the conditions of island nucleation are far-from-equilibrium. Within a simple model where clusters nucleate whenever two mobile Ag adatoms meet, the temperature-dependence of cluster density yields a (reasonable) upper limit for the value of the Ag diffusion barrier on top of the Ag wetting layer of 0.32 eV. Overall, this prototypical study suggests that it is possible to grow films of a bulk-crystalline metal that adopt the amorphous character of a glassy metal substrate, if film thickness is sufficiently low. Next, the first study of coarsening and decay of bilayer islands has been presented. The system was Ag on NiAl(110) in the temperature range from 185 K to 250 K. The coarsening behavior, has some similarities to that seen in the Ag(110) homoepitaxial system studied by Morgenstern and co-workers. At 185 K and 205 K, coarsening of Ag islands follows a Smoluchowski ripening pathway. At 205 K and 250 K, the terrace diffusion limited Ostwald ripening dominants. The experimental observed temperature for the transition from SR to OR is 205 K. The SR exhibits anisotropic island diffusion and the OR exhibits 1D decay of island

  3. Use of homologous and heterologous gene expression profiling tools to characterize transcription dynamics during apple fruit maturation and ripening

    Directory of Open Access Journals (Sweden)

    Sansavini Silviero

    2010-10-01

    Full Text Available Abstract Background Fruit development, maturation and ripening consists of a complex series of biochemical and physiological changes that in climacteric fruits, including apple and tomato, are coordinated by the gaseous hormone ethylene. These changes lead to final fruit quality and understanding of the functional machinery underlying these processes is of both biological and practical importance. To date many reports have been made on the analysis of gene expression in apple. In this study we focused our investigation on the role of ethylene during apple maturation, specifically comparing transcriptomics of normal ripening with changes resulting from application of the hormone receptor competitor 1-Methylcyclopropene. Results To gain insight into the molecular process regulating ripening in apple, and to compare to tomato (model species for ripening studies, we utilized both homologous and heterologous (tomato microarray to profile transcriptome dynamics of genes involved in fruit development and ripening, emphasizing those which are ethylene regulated. The use of both types of microarrays facilitated transcriptome comparison between apple and tomato (for the later using data previously published and available at the TED: tomato expression database and highlighted genes conserved during ripening of both species, which in turn represent a foundation for further comparative genomic studies. The cross-species analysis had the secondary aim of examining the efficiency of heterologous (specifically tomato microarray hybridization for candidate gene identification as related to the ripening process. The resulting transcriptomics data revealed coordinated gene expression during fruit ripening of a subset of ripening-related and ethylene responsive genes, further facilitating the analysis of ethylene response during fruit maturation and ripening. Conclusion Our combined strategy based on microarray hybridization enabled transcriptome characterization

  4. Use of homologous and heterologous gene expression profiling tools to characterize transcription dynamics during apple fruit maturation and ripening.

    Science.gov (United States)

    Costa, Fabrizio; Alba, Rob; Schouten, Henk; Soglio, Valeria; Gianfranceschi, Luca; Serra, Sara; Musacchi, Stefano; Sansavini, Silviero; Costa, Guglielmo; Fei, Zhangjun; Giovannoni, James

    2010-10-25

    Fruit development, maturation and ripening consists of a complex series of biochemical and physiological changes that in climacteric fruits, including apple and tomato, are coordinated by the gaseous hormone ethylene. These changes lead to final fruit quality and understanding of the functional machinery underlying these processes is of both biological and practical importance. To date many reports have been made on the analysis of gene expression in apple. In this study we focused our investigation on the role of ethylene during apple maturation, specifically comparing transcriptomics of normal ripening with changes resulting from application of the hormone receptor competitor 1-methylcyclopropene. To gain insight into the molecular process regulating ripening in apple, and to compare to tomato (model species for ripening studies), we utilized both homologous and heterologous (tomato) microarray to profile transcriptome dynamics of genes involved in fruit development and ripening, emphasizing those which are ethylene regulated.The use of both types of microarrays facilitated transcriptome comparison between apple and tomato (for the later using data previously published and available at the TED: tomato expression database) and highlighted genes conserved during ripening of both species, which in turn represent a foundation for further comparative genomic studies. The cross-species analysis had the secondary aim of examining the efficiency of heterologous (specifically tomato) microarray hybridization for candidate gene identification as related to the ripening process. The resulting transcriptomics data revealed coordinated gene expression during fruit ripening of a subset of ripening-related and ethylene responsive genes, further facilitating the analysis of ethylene response during fruit maturation and ripening. Our combined strategy based on microarray hybridization enabled transcriptome characterization during normal climacteric apple ripening, as well as

  5. The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

    NARCIS (Netherlands)

    Alewijn, M.

    2006-01-01

    Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones,

  6. Implication of Abscisic Acid on Ripening and Quality in Sweet Cherries: Differential Effects during Pre- and Post-harvest

    Science.gov (United States)

    Tijero, Verónica; Teribia, Natalia; Muñoz, Paula; Munné-Bosch, Sergi

    2016-01-01

    Sweet cherry, a non-climacteric fruit, is usually cold-stored during post-harvest to prevent over-ripening. The aim of the study was to evaluate the role of abscisic acid (ABA) on fruit growth and ripening of this fruit, considering as well its putative implication in over-ripening and effects on quality. We measured the endogenous concentrations of ABA during the ripening of sweet cherries (Prunus avium L. var. Prime Giant) collected from orchard trees and in cherries exposed to 4°C and 23°C during 10 days of post-harvest. Furthermore, we examined to what extent endogenous ABA concentrations were related to quality parameters, such as fruit biomass, anthocyanin accumulation and levels of vitamins C and E. Endogenous concentrations of ABA in fruits increased progressively during fruit growth and ripening on the tree, to decrease later during post-harvest at 23°C. Cold treatment, however, increased ABA levels and led to an inhibition of over-ripening. Furthermore, ABA levels positively correlated with anthocyanin and vitamin E levels during pre-harvest, but not during post-harvest. We conclude that ABA plays a major role in sweet cherry development, stimulating its ripening process and positively influencing quality parameters during pre-harvest. The possible influence of ABA preventing over-ripening in cold-stored sweet cherries is also discussed. PMID:27200070

  7. The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin

    Directory of Open Access Journals (Sweden)

    Pil Nam Seong

    2015-05-01

    Full Text Available The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102 at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity (aw decreased (p<0.05 up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05 increased with increased ripening time. The Commission Internationale de l’Eclairage (CIE L* decreased for 90 days while CIE a* increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05 color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

  8. Studies on physico-chemical changes during artificial ripening of banana (Musa sp) variety 'Robusta'.

    Science.gov (United States)

    Kulkarni, Shyamrao Gururao; Kudachikar, V B; Keshava Prakash, M N

    2011-12-01

    Banana (Musa sp var 'Robusta') fruits harvested at 75-80% maturity were dip treated with different concentrations of ethrel (250-1,000 ppm) solution for 5 min. Ethrel at 500 ppm induced uniform ripening without impairing taste and flavour of banana. Untreated control banana fruits remained shriveled, green and failed to ripen evenly even after 8 days of storage. Fruits treated with 500 ppm of ethrel ripened well in 6 days at 20 ± 1 °C. Changes in total soluble solids, acidity, total sugars and total carotenoids showed increasing trends up to 6 days during ripening whereas fruit shear force values, pulp pH and total chlorophyll in peel showed decreasing trends. Sensory quality of ethrel treated banana fruits (fully ripe) were excellent with respect to external colour, taste, flavour and overall quality.

  9. Development of Metal-Organic Framework for Gaseous Plant Hormone Encapsulation To Manage Ripening of Climacteric Produce.

    Science.gov (United States)

    Zhang, Boce; Luo, Yaguang; Kanyuck, Kelsey; Bauchan, Gary; Mowery, Joseph; Zavalij, Peter

    2016-06-29

    Controlled ripening of climacteric fruits, such as bananas and avocados, is a critical step to provide consumers with high-quality products while reducing postharvest losses. Prior to ripening, these fruits can be stored for an extended period of time but are usually not suitable for consumption. However, once ripening is initiated, they undergo irreversible changes that lead to rapid quality loss and decay if not consumed within a short window of time. Therefore, technologies to slow the ripening process after its onset or to stimulate ripening immediately before consumption are in high demand. In this study, we developed a solid porous metal-organic framework (MOF) to encapsulate gaseous ethylene for subsequent release. We evaluated the feasibility of this technology for on-demand stimulated ripening of bananas and avocados. Copper terephthalate (CuTPA) MOF was synthesized via a solvothermal method and loaded with ethylene gas. Its crystalline structure and chemical composition were characterized by X-ray diffraction crystallography, porosity by N2 and ethylene isotherms, and morphology by electron microscopy. The MOF loaded with ethylene (MOF-ethylene) was placed inside sealed containers with preclimacteric bananas and avocados and stored at 16 °C. The headspace gas composition and fruit color and texture were monitored periodically. Results showed that this CuTPA MOF is highly porous, with a total pore volume of 0.39 cm(3)/g. A 50 mg portion of MOF-ethylene can absorb and release up to 654 μL/L of ethylene in a 4 L container. MOF-ethylene significantly accelerated the ripening-related color and firmness changes of treated bananas and avocados. This result suggests that MOF-ethylene technology could be used for postharvest application to stimulate ripening just before the point of consumption.

  10. Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.

    Science.gov (United States)

    Cakmakci, Songul; Gurses, Mustafa; Hayaloglu, A Adnan; Cetin, Bulent; Sekerci, Pinar; Dagdemir, Elif

    2015-01-01

    Mould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ripened for more than three months. Naturally occurring moulds grow on the surface and inside of the cheese during ripening. In this research, 140 Penicillium roqueforti strains were isolated from 41 samples of mould-ripened civil cheese collected from Erzurum and around towns in eastern Turkey. All strains were capable of mycotoxin production and were analysed using an HPLC method. It was established that all the strains (albeit at very low levels) produced roquefortine C, penicillic acid, mycophenolic acid and patulin. The amounts of toxins were in the ranges 0.4-47.0, 0.2-43.6, 0.1-23.1 and 0.1-2.3 mg kg(-1), respectively. Patulin levels of the samples were lower than the others. The lowest level and highest total mycotoxin levels were determined as 1.2 and 70.1 mg kg(-1) respectively. The results of this preliminary study may help in the choice of secondary cultures for mould-ripened civil cheese and other mould-ripened cheeses.

  11. Topotactic synthesis of Co3O4 nanoboxes from Co(OH)2 nanoflakes

    International Nuclear Information System (INIS)

    Tian Li; Huang Kelong; Liu Younian; Liu Suqin

    2011-01-01

    Hollow nanocubes of spinel Co 3 O 4 with the dimension of 20 nm were successfully prepared via a facile and reproducible solvothermal route. The structure and morphology of Co 3 O 4 nanoboxes were characterized by powder X-ray diffraction (XRD), scanning electron microscopy (SEM) and high-resolution transmission electron microscope (HRTEM) techniques. And a possible growth mechanism of Co 3 O 4 nanoboxes were suggested that solid Co 3 O 4 nanocubes nucleate in-situ and grow epitaxially from hexagonal β-Co(OH) 2 precursors with the structural matching relationship of [0 0 1] β-Co(OH) 2 //[1 1 1] Co 3 O 4 , and then solid Co 3 O 4 nanocubes gradually hollow and convert to single-crystal nanoboxes owing to Ostwald ripening. - Graphical abstract: The formation mechanism of Co 3 O 4 nanoboxes can be expressed as epitaxial growth of Co 3 O 4 nanocubes from β-Co(OH) 2 nanoflakes due to a topotactic transformation and hollowing process owing to Ostwald ripening. Highlights: → Co 3 O 4 nanoboxes were prepared by a convenient, economical and controllable hydrothermal route. → Morphology and structure of Co 3 O 4 nanoboxes were characterized by XRD, SEM, and TEM techniques. → Co 3 O 4 nanoboxes grow epitaxially from Co(OH) 2 by topotactic transformation was suggested.

  12. Evolution of end-of-range damage and transient enhanced diffusion of indium in silicon

    Science.gov (United States)

    Noda, T.

    2002-01-01

    Correlation of evolution of end-of-range (EOR) damage and transient enhanced diffusion (TED) of indium has been studied by secondary ion mass spectrometry and transmission electron microscopy. A physically based model of diffusion and defect growth is applied to the indium diffusion system. Indium implantation with 200 keV, 1×1014/cm2 through a 10 nm screen oxide into p-type Czochralski silicon wafer was performed. During postimplantation anneal at 750 °C for times ranging from 2 to 120 min, formation of dislocation loops and indium segregation into loops were observed. Simulation results of evolution of EOR defects show that there is a period that {311} defects dissolve and release free interstitials before the Ostwald ripening step of EOR dislocation loops. Our diffusion model that contains the interaction between indium and loops shows the indium pileup to the loops. Indium segregation to loops occurs at a pure growth step of loops and continues during the Ostwald ripening step. Although dislocation loops and indium segregation in the near-surface region are easily dissolved by high temperature annealing, EOR dislocation loops in the bulk region are rigid and well grown. It is considered that indium trapped by loops with a large radius is energetically stable. It is shown that modeling of the evolution of EOR defects is important for understanding indium TED.

  13. A NEW MID-RIPENING VARIETY OF PEA SOVINTER FOR CANNED-FOODS INDUSTRY

    Directory of Open Access Journals (Sweden)

    E. P. Pronina

    2017-01-01

    Full Text Available Thevariety‘Sovinter’isaresultofbreedingprogramandoriginatedat FGBNU, Federal Research Centre of Vegetable Breeding has been included into State Register of Breeding Achievements and permitted to be used in 2015 as mid-ripening, simultaneous-pod-ripening and very suitable for canned-foods industry. The variety can be used as a raw plant material for cannery and will be served in industrial techno-logical chain as permanent source for food production.

  14. Application of a multi-component mean field model to the coarsening behaviour of a nickel-based superalloy

    International Nuclear Information System (INIS)

    Anderson, M.J.; Rowe, A.; Wells, J.; Basoalto, H.C.

    2016-01-01

    A multi-component mean field model has been applied to predict the particle evolution of the γ′ particles in the nickel based superalloy IN738LC, capturing the transition from an initial multimodal particle distribution towards a unimodal distribution. Experiments have been performed to measure the coarsening behaviour during isothermal heat treatments using quantitative analysis of micrographs. The three dimensional size of the γ′ particles has been approximated for use in simulation. A coupled thermodynamic/mean field modelling framework is presented and applied to describe the particle size evolution. A robust numerical implementation of the model is detailed that makes use of surrogate models to capture the thermodynamics. Different descriptions of the particle growth rate of non-dilute particle systems have been explored. A numerical investigation of the influence of scatter in chemical composition upon the particle size distribution evolution has been carried out. It is shown how the tolerance in chemical composition of a given alloy can impact particle coarsening behaviour. Such predictive capability is of interest in understanding variation in component performance and the refinement of chemical composition tolerances. It has been found that the inclusion of misfit strain within the current model formulation does not have a significant affect upon predicted long term particle coarsening behaviour. Model predictions show good agreement with experimental data. In particular, the model predicts a reduced growth rate of the mean particle size during the transition from bimodal to unimodal distributions.

  15. Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.

    Science.gov (United States)

    Leclercq-Perlat, M-N; Picque, D; Riahi, H; Corrieu, G

    2006-08-01

    Camembert-type cheeses were prepared from pasteurized milk seeded with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum. Microorganism growth and biochemical dynamics were studied in relation to ripening chamber CO(2) atmospheric composition using 31 descriptors based on kinetic data. The chamber ripening was carried out under 5 different controlled atmospheres: continuously renewed atmosphere, periodically renewed atmosphere, no renewed atmosphere, and 2 for which CO(2) was either 2% or 6%. All microorganism dynamics depended on CO(2) level. Kluyveromyces lactis was not sensitive to CO(2) during its growth phases, but its death did depend on it. An increase of CO(2) led to a significant improvement in G. candidum. Penicillium camemberti mycelium development was enhanced by 2% CO(2). The equilibrium between P. camemberti and G. candidum populations was disrupted in favor of the yeast when CO(2) was higher than 4%. Growth of B. aurantiacum depended more on O(2) than on CO(2). Two ripening progressions were observed in relation to the presence of CO(2) at the beginning of ripening: in the presence of CO(2), the ripening was fast-slow, and in the absence of CO(2), it was slow-fast. The underrind was too runny if CO(2) was equal to or higher than 6%. The nitrogen substrate progressions were slightly related to ripening chamber CO(2) and O(2) levels. During chamber ripening, the best atmospheric condition to produce an optimum between microorganism growth, biochemical dynamics, and cheese appearance was a constant CO(2) level close to 2%.

  16. Identification of potential target genes for the tomato fruit-ripening regulator RIN by chromatin immunoprecipitation

    Directory of Open Access Journals (Sweden)

    Nakano Toshitsugu

    2011-01-01

    Full Text Available Abstract Background During ripening, climacteric fruits increase their ethylene level and subsequently undergo various physiological changes, such as softening, pigmentation and development of aroma and flavor. These changes occur simultaneously and are caused by the highly synchronized expression of numerous genes at the onset of ripening. In tomatoes, the MADS-box transcription factor RIN has been regarded as a key regulator responsible for the onset of ripening by acting upstream of both ethylene- and non-ethylene-mediated controls. However, except for LeACS2, direct targets of RIN have not been clarified, and little is known about the transcriptional cascade for ripening. Results Using immunoprecipitated (IPed DNA fragments recovered by chromatin immunoprecipitation (ChIP with anti-RIN antibody from ripening tomato fruit, we analyzed potential binding sites for RIN (CArG-box sites in the promoters of representative ripening-induced genes by quantitative PCR. Results revealed nearly a 5- to 20-fold enrichment of CArG boxes in the promoters of LeACS2, LeACS4, PG, TBG4, LeEXP1, and LeMAN4 and of RIN itself, indicating direct interaction of RIN with their promoters in vivo. Moreover, sequence analysis and genome mapping of 51 cloned IPed DNAs revealed potential RIN binding sites. Quantitative PCR revealed that four of the potential binding sites were enriched 4- to 17-fold in the IPed DNA pools compared with the controls, indicating direct interaction of RIN with these sites in vivo. Near one of the four CArG boxes we found a gene encoding a protein similar to thioredoxin y1. An increase in the transcript level of this gene was observed with ripening in normal fruit but not in the rin mutant, suggesting that RIN possibly induces its expression. Conclusions The presented results suggest that RIN controls fruit softening and ethylene production by the direct transcriptional regulation of cell-wall-modifying genes and ethylene biosynthesis genes

  17. Changes in sugars, acids, and volatiles during ripening of koubo [Cereus peruvianus (L.) Miller] fruits.

    Science.gov (United States)

    Ninio, Racheli; Lewinsohn, Efraim; Mizrahi, Yosef; Sitrit, Yaron

    2003-01-29

    The columnar cactus Cereus peruvianus (L.) Miller, Cactaceae (koubo), is grown commercially in Israel. The unripe fruits are green, and the color changes to violet and then to red when the fruit is fully ripe. The content of soluble sugars was found to increase 5-fold during ripening. Glucose and fructose were the main sugars accumulated in the fruit pulp, and each increased from 0.5 to 5.5 g/100 g fresh weight during ripening. The polysaccharides content decreased during ripening from 1.4 to 0.4 g/100 g fresh weight. The titratable acidity decreased and the pH increased during ripening. The major organic acid found in the fruit was malic acid, which decreased from 0.75 g/100 g fresh weight at the mature green stage to 0.355 g/100 g fresh weight in ripe fruits. Citric, succinic, and oxalic acids were found in concentrations lower than 0.07 g/100 g fresh weight. Prominent accumulation of aroma volatiles occurred toward the end of the ripening process. The main volatile found in the ripe fruit was linalool, reaching concentrations of 1.5-3.5 microg/g fresh weight.

  18. Microbial succession of Debaryomyces hansenii strains during the production of Danish surfaced-ripened cheeses

    DEFF Research Database (Denmark)

    Petersen, Karen Mee; Westall, Signe; Jespersen, Lene

    2002-01-01

    to be the dominant yeast species throughout the ripening period, whereas other yeast species such as Trichosporon spp., Rhodotorula spp., and Candida spp. were found in minor concentrations during early stages of cheese ripening. Mitochondrial DNA RFLP was used to show that several strains of D. hansenii were...

  19. Tocopherols in rose hips (Rosa spp.) during ripening.

    Science.gov (United States)

    Andersson, Staffan C; Olsson, Marie E; Gustavsson, Karl-Erik; Johansson, Eva; Rumpunen, Kimmo

    2012-08-15

    Rose hips are used as a food ingredient and in health products. They are rich in various bioactive compounds such as carotenoids and vitamin C, but data on their vitamin E content (tocopherols and tocotrienols) are limited. In this study, four different species of Rosa were analysed for tocopherol and tocotrienol content during ripening in three different years. Only α- and γ-tocopherol were found in the fleshy parts of the rose hips, and the tocopherol content and vitamin E activity varied depending on date of harvesting, species and year. The amount of vitamin E activity differed between species of Rosa and years, whereas the changes during ripening were relatively small. The choice of species must be considered if tocopherol content is to be optimised when rose hips are used as a food ingredient. Copyright © 2012 Society of Chemical Industry.

  20. Comparative transcriptome analysis reveals distinct ethylene-independent regulation of ripening in response to low temperature in kiwifruit.

    Science.gov (United States)

    Asiche, William O; Mitalo, Oscar W; Kasahara, Yuka; Tosa, Yasuaki; Mworia, Eric G; Owino, Willis O; Ushijima, Koichiro; Nakano, Ryohei; Yano, Kentaro; Kubo, Yasutaka

    2018-03-21

    Kiwifruit are classified as climacteric since exogenous ethylene (or its analogue propylene) induces rapid ripening accompanied by ethylene production under positive feedback regulation. However, most of the ripening-associated changes (Phase 1 ripening) in kiwifruit during storage and on-vine occur largely in the absence of any detectable ethylene. This ripening behavior is often attributed to basal levels of system I ethylene, although it is suggested to be modulated by low temperature. To elucidate the mechanisms regulating Phase 1 ripening in kiwifruit, a comparative transcriptome analysis using fruit continuously exposed to propylene (at 20 °C), and during storage at 5 °C and 20 °C was conducted. Propylene exposure induced kiwifruit softening, reduction of titratable acidity (TA), increase in soluble solids content (SSC) and ethylene production within 5 days. During storage, softening and reduction of TA occurred faster in fruit at 5 °C compared to 20 °C although no endogenous ethylene production was detected. Transcriptome analysis revealed 3761 ripening-related differentially expressed genes (DEGs), of which 2742 were up-regulated by propylene while 1058 were up-regulated by low temperature. Propylene exclusively up-regulated 2112 DEGs including those associated with ethylene biosynthesis and ripening such as AcACS1, AcACO2, AcPL1, AcXET1, Acβ-GAL, AcAAT, AcERF6 and AcNAC7. Similarly, low temperature exclusively up-regulated 467 DEGS including AcACO3, AcPL2, AcPMEi, AcADH, Acβ-AMY2, AcGA2ox2, AcNAC5 and AcbZIP2 among others. A considerable number of DEGs such as AcPG, AcEXP1, AcXET2, Acβ-AMY1, AcGA2ox1, AcNAC6, AcMADS1 and AcbZIP1 were up-regulated by either propylene or low temperature. Frequent 1-MCP treatments failed to inhibit the accelerated ripening and up-regulation of associated DEGs by low temperature indicating that the changes were independent of ethylene. On-vine kiwifruit ripening proceeded in the absence of any detectable

  1. The evolution of interfacial morphology during coarsening: A comparison between 4D experiments and phase-field simulations

    DEFF Research Database (Denmark)

    Aagesen, L.K.; Fife, J.L.; Lauridsen, Erik Mejdal

    2011-01-01

    The evolution of the solid–liquid interface in an Al–Cu dendritic microstructure is predicted using a phase-field model and compared to experimental data. The interfacial velocities are measured during isothermal coarsening using in situ X-ray tomographic microscopy. Good qualitative agreement...

  2. Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation

    Directory of Open Access Journals (Sweden)

    Trost Eva

    2011-11-01

    Full Text Available Abstract Background Corynebacterium variabile is part of the complex microflora on the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening. Still little is known about the metabolic processes and microbial interactions during the production of smear-ripened cheeses. Therefore, the gene repertoire contributing to the lifestyle of the cheese isolate C. variabile DSM 44702 was deduced from the complete genome sequence to get a better understanding of this industrial process. Results The chromosome of C. variabile DSM 44702 is composed of 3, 433, 007 bp and contains 3, 071 protein-coding regions. A comparative analysis of this gene repertoire with that of other corynebacteria detected 1, 534 predicted genes to be specific for the cheese isolate. These genes might contribute to distinct metabolic capabilities of C. variabile, as several of them are associated with metabolic functions in cheese habitats by playing roles in the utilization of alternative carbon and sulphur sources, in amino acid metabolism, and fatty acid degradation. Relevant C. variabile genes confer the capability to catabolize gluconate, lactate, propionate, taurine, and gamma-aminobutyric acid and to utilize external caseins. In addition, C. variabile is equipped with several siderophore biosynthesis gene clusters for iron acquisition and an exceptional repertoire of AraC-regulated iron uptake systems. Moreover, C. variabile can produce acetoin, butanediol, and methanethiol, which are important flavor compounds in smear-ripened cheeses. Conclusions The genome sequence of C. variabile provides detailed insights into the distinct metabolic features of this bacterium, implying a strong adaption to the iron-depleted cheese surface habitat. By combining in silico data obtained from the genome annotation with previous experimental knowledge, occasional observations on genes that are involved in the complex

  3. Effects of 1-Methylcyclopropene Treatments on Ripening and Quality of Harvested Sapodilla Fruit

    Directory of Open Access Journals (Sweden)

    Zhong Qiuping

    2006-01-01

    Full Text Available Sapodilla fruits were exposed to the ethylene action inhibitor 1-methylcyclopropene (1-MCP at 0, 40 or 80 nL/L for 24 h at 20 °C. Fruits were then stored at 20 °C and 85−95 % relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration and ethylene production by 6 days. Treatments also delayed by 6 days the increase in polygalacturonase activity. Decreases in ascorbic acid, titratable acidity and chlorophyll content that are normally seen with ripening were delayed. Changes in the content of soluble solids were also slowed compared to untreated fruit. The application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of harvested sapodilla fruit.

  4. Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L. Cultivars

    Directory of Open Access Journals (Sweden)

    Shiva Ram Bhandari

    2016-01-01

    Full Text Available To evaluate the ripening-dependent changes in phytonutrients, seven commercial cultivars (two general and five cherry of tomatoes were cultivated under greenhouse conditions. Fruits were harvested at breaker, turning, pink, light red, and red stages of each cultivar, and antioxidant contents, color attributes, and antioxidant activities were measured. During ripening process, lycopene content increased from the breaker to red stage, while lutein displayed the reverse accumulation pattern, with higher values during the breaker stage. In contrast, β-carotene showed the highest levels of synthesis in pink and light red stages. Furthermore, flavonoids (quercetin, rutin, naringenin, and luteolin also showed similar ripening-dependent changes, with higher quantities in pink and light red stages. Ascorbic acid showed continuously increasing patterns throughout ripening until the red stage, while the accumulation of total phenolics was cultivar-dependent. These results indicate that each antioxidant compound has a unique pattern of accumulation and degradation during the ripening process. “Unicon” exhibited highest total carotenoid (110.27 mg/100 g, total phenol (297.88 mg GAE/100 g and total flavonoid content (273.33 mg/100 g, and consequently highest antioxidant activity (2552.4 μmol TE/100 g compared to other cultivars. Throughout the ripening processes, total phenolics showed the highest correlation with antioxidant activity, followed by β-carotene and total flavonoids. In conclusion, ripening in tomatoes is accompanied by incremental increases in various antioxidant compounds to some extent, as well as by concomitant increases in antioxidant activity.

  5. Reduction of ripening time of full-scale manganese removal filters with manganese oxide-coated media

    NARCIS (Netherlands)

    Bruins, J.H.; Petrusevski, B.; Slokar, Y.M.; Huysman, K.; Joris, K.; Kruithof, J.C.; Kennedy, M.D.

    2015-01-01

    Effective manganese removal by conventional aeration-filtration with virgin filter media requires a long ripening time. The aim of this study was to assess the potential of manganese oxide-coated media to shorten the ripening time of filters with virgin media, under practical conditions. A full

  6. Metabolomics of dates (Phoenix dactylifera) reveals a highly dynamic ripening process accounting for major variation in fruit composition.

    Science.gov (United States)

    Diboun, Ilhame; Mathew, Sweety; Al-Rayyashi, Maryam; Elrayess, Mohamed; Torres, Maria; Halama, Anna; Méret, Michaël; Mohney, Robert P; Karoly, Edward D; Malek, Joel; Suhre, Karsten

    2015-12-16

    Dates are tropical fruits with appreciable nutritional value. Previous attempts at global metabolic characterization of the date metabolome were constrained by small sample size and limited geographical sampling. In this study, two independent large cohorts of mature dates exhibiting substantial diversity in origin, varieties and fruit processing conditions were measured by metabolomics techniques in order to identify major determinants of the fruit metabolome. Multivariate analysis revealed a first principal component (PC1) significantly associated with the dates' countries of production. The availability of a smaller dataset featuring immature dates from different development stages served to build a model of the ripening process in dates, which helped reveal a strong ripening signature in PC1. Analysis revealed enrichment in the dry type of dates amongst fruits with early ripening profiles at one end of PC1 as oppose to an overrepresentation of the soft type of dates with late ripening profiles at the other end of PC1. Dry dates are typical to the North African region whilst soft dates are more popular in the Gulf region, which partly explains the observed association between PC1 and geography. Analysis of the loading values, expressing metabolite correlation levels with PC1, revealed enrichment patterns of a comprehensive range of metabolite classes along PC1. Three distinct metabolic phases corresponding to known stages of date ripening were observed: An early phase enriched in regulatory hormones, amines and polyamines, energy production, tannins, sucrose and anti-oxidant activity, a second phase with on-going phenylpropanoid secondary metabolism, gene expression and phospholipid metabolism and a late phase with marked sugar dehydration activity and degradation reactions leading to increased volatile synthesis. These data indicate the importance of date ripening as a main driver of variation in the date metabolome responsible for their diverse nutritional and

  7. Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.

    Science.gov (United States)

    Picque, D; Leclercq-Perlat, M-N; Corrieu, G

    2006-08-01

    Respiratory activity, weight loss, and appearance of Camembert-type cheeses were studied during chamber ripening in relation to atmospheric composition. Cheese ripening was carried out in chambers under continuously renewed, periodically renewed, or nonrenewed gaseous atmospheres or under a CO(2) concentration kept constant at either 2 or 6% throughout the chamber-ripening process. It was found that overall atmospheric composition, and especially CO(2) concentration, of the ripening chamber affected respiratory activity. When CO(2) was maintained at either 2 or 6%, O(2) consumption and CO(2) production (and their kinetics) were higher compared with ripening trials carried out without regulating CO(2) concentration over time. Global weight loss was maximal under continuously renewed atmospheric conditions. In this case, the airflow increased exchanges between cheeses and the atmosphere. The ratio between water evaporation and CO(2) release also depended on atmospheric composition, especially CO(2) concentration. The thickening of the creamy underrind increased more quickly when CO(2) was present in the chamber from the beginning of the ripening process. However, CO(2) concentrations higher than 2% negatively influenced the appearance of the cheeses.

  8. Effect of ripening period on composition of pepino (Solanum ...

    African Journals Online (AJOL)

    USER

    % for raw and ... of glucose and fructose declined during ripening, whereas sucrose showed an increase in ... Solanaceae like tomato, potato, tobacco and pepper ... Abbreviation: NDF, Neutral detergent fiber; ADF, acid detergent fiber;. HPLC,.

  9. Effect of different ripening stages on walnut kernel quality: antioxidant activities, lipid characterization and antibacterial properties.

    Science.gov (United States)

    Amin, Furheen; Masoodi, F A; Baba, Waqas N; Khan, Asma Ashraf; Ganie, Bashir Ahmad

    2017-11-01

    Packing tissue between and around the kernel halves just turning brown (PTB) is a phenological indicator of kernel ripening at harvest in walnuts. The effect of three ripening stages (Pre-PTB, PTB and Post-PTB) on kernel quality characteristics, mineral composition, lipid characterization, sensory analysis, antioxidant and antibacterial activity were investigated in fresh kernels of indigenous numbered walnut selection of Kashmir valley "SKAU-02". Proximate composition, physical properties and sensory analysis of walnut kernels showed better results for Pre-PTB and PTB while higher mineral content was seen for kernels at Post-PTB stage in comparison to other stages of ripening. Kernels showed significantly higher levels of Omega-3 PUFA (C18:3 n3 ) and low n6/n3 ratio when harvested at Pre-PTB and PTB stages. The highest phenolic content and antioxidant activity was observed at the first stage of ripening and a steady decrease was observed at later stages. TBARS values increased as ripening advanced but did not show any significant difference in malonaldehyde formation during early ripening stages whereas it showed marked increase in walnut kernels at post-PTB stage. Walnut extracts inhibited growth of Gram-positive bacteria ( B. cereus, B. subtilis, and S. aureus ) with respective MICs of 1, 1 and 5 mg/mL and gram negative bacteria ( E. coli, P. and K. pneumonia ) with MIC of 100 mg/mL. Zone of inhibition obtained against all the bacterial strains from walnut kernel extracts increased with increase in the stage of ripening. It is concluded that Pre-PTB harvest stage with higher antioxidant activities, better fatty acid profile and consumer acceptability could be preferred harvesting stage for obtaining functionally superior walnut kernels.

  10. Detection of artificially ripened mango using spectrometric analysis

    Science.gov (United States)

    Mithun, B. S.; Mondal, Milton; Vishwakarma, Harsh; Shinde, Sujit; Kimbahune, Sanjay

    2017-05-01

    Hyperspectral sensing has been proven to be useful to determine the quality of food in general. It has also been used to distinguish naturally and artificially ripened mangoes by analyzing the spectral signature. However the focus has been on improving the accuracy of classification after performing dimensionality reduction, optimum feature selection and using suitable learning algorithm on the complete visible and NIR spectrum range data, namely 350nm to 1050nm. In this paper we focus on, (i) the use of low wavelength resolution and low cost multispectral sensor to reliably identify artificially ripened mango by selectively using the spectral information so that classification accuracy is not hampered at the cost of low resolution spectral data and (ii) use of visible spectrum i.e. 390nm to 700 nm data to accurately discriminate artificially ripened mangoes. Our results show that on a low resolution spectral data, the use of logistic regression produces an accuracy of 98.83% and outperforms other methods like classification tree, random forest significantly. And this is achieved by analyzing only 36 spectral reflectance data points instead of the complete 216 data points available in visual and NIR range. Another interesting experimental observation is that we are able to achieve more than 98% classification accuracy by selecting only 15 irradiance values in the visible spectrum. Even the number of data needs to be collected using hyper-spectral or multi-spectral sensor can be reduced by a factor of 24 for classification with high degree of confidence

  11. Nanoscale Molecules Under Thermodynamic Control:" Digestive Ripening" or " Nanomachining"

    Energy Technology Data Exchange (ETDEWEB)

    Klabunde, Kenneth J. [Kansas State Univ., Manhattan, KS (United States)

    2015-06-04

    Overall Research Goals and Specific Objectives: Nanoscale materials are becoming ubiquitous in science and engineering, and are found widely in nature. However, their formation processes and uniquely high chemical reactivities are not understood well, indeed are often mysterious. Over recent years, a number of research teams have described nanoparticle synthesis, and aging, thermal treatment, or etching times have been mentioned. We have used the terms “digestive ripening” and “nanomachining” and have suggested that thermodynamics plays an important part in the size adjustment to monodisperse arrays being formed. Since there is scant theoretical understanding of digestive ripening, the overall goal in our research is to learn what experimental parameters (ligand used, temperature, solvent, time) are most important, how to control nanoparticle size and shape after initial crude nanoparticles have been synthesized, and gain better understanding of the chemical mechanism details. Specific objectives for the past twentynine months since the grant began have been to (1) Secure and train personnel;as of 2011, a postdoc Deepa Jose, female from the Indian Institute of Science in Bangalore, India; Yijun Sun, a second year graduate student, female from China; and Jessica Changstrom, female from the USA, GK12 fellow (program for enhancing teaching ability) are actively carrying out research. (2) Find out what happens to sulfur bound hydrogen of thiol when it interacts with gold nanoparticles. Our findings are discussed in detail later. (3) Determine the effect of particle size, shape, and temperature on dodecyl thiol assited digestive ripening of gold nanoparticles. See our discussions later. (4) To understand in detail the ligand interaction in molecular clusters and nanoparticles (5) Determine the effect of chain length of amines on Au nanoparticle size under digestive ripening conditions (carbon chain length varied from 4-18). (6) Determine the catalytic activity

  12. Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

    DEFF Research Database (Denmark)

    Hailu, Yonas; Hansen, Egon Bech; Seifu, Eyassu

    2018-01-01

    over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p fracture significantly (p ... during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese...

  13. Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk

    Directory of Open Access Journals (Sweden)

    N. Guizani

    2000-01-01

    Full Text Available Camembert cheese was manufactured from pasteurized cow’s milk by the traditional method in order to determine the changes in the microflora, physico-chemical, and biochemical characteristics over 30-day ripening period. The total bacteria counts were high in cheese throughout ripening with lactic acid bacteria being the main microbial group both on the surface as well as in the center of the curd. However, the microbial activity is more important on the surface than in the center. Each group of microorganisms showed a typical variation during ripening on the surface and in the center. External heterogenous microflora, with high population of yeast, molds (mainly P. camemberti, and halophilic bacteria, induced a total rate of proteolysis and lipolysis about 1.5 times greater on the surface than in the curd at the end of ripening. Migration of salt from the curd reached equilibration after 23 days of ripening. A faster decrease in the pH of the surface was observed and a gradient of pH between the surface and the center was maintained during the ripening period.

  14. Tomato Fruit Chromoplasts Behave as Respiratory Bioenergetic Organelles during Ripening1[W][OPEN

    Science.gov (United States)

    Renato, Marta; Pateraki, Irini; Boronat, Albert; Azcón-Bieto, Joaquín

    2014-01-01

    During tomato (Solanum lycopersicum) fruit ripening, chloroplasts differentiate into photosynthetically inactive chromoplasts. It was recently reported that tomato chromoplasts can synthesize ATP through a respiratory process called chromorespiration. Here we show that chromoplast oxygen consumption is stimulated by the electron donors NADH and NADPH and is sensitive to octyl gallate (Ogal), a plastidial terminal oxidase inhibitor. The ATP synthesis rate of isolated chromoplasts was dependent on the supply of NAD(P)H and was fully inhibited by Ogal. It was also inhibited by the proton uncoupler carbonylcyanide m-chlorophenylhydrazone, suggesting the involvement of a chemiosmotic gradient. In addition, ATP synthesis was sensitive to 2,5-dibromo-3-methyl-6-isopropyl-p-benzoquinone, a cytochrome b6f complex inhibitor. The possible participation of this complex in chromorespiration was supported by the detection of one of its components (cytochrome f) in chromoplasts using immunoblot and immunocytochemical techniques. The observed increased expression of cytochrome c6 during ripening suggests that it could act as electron acceptor of the cytochrome b6f complex in chromorespiration. The effects of Ogal on respiration and ATP levels were also studied in tissue samples. Oxygen uptake of mature green fruit and leaf tissues was not affected by Ogal, but was inhibited increasingly in fruit pericarp throughout ripening (up to 26% in red fruit). Similarly, Ogal caused a significant decrease in ATP content of red fruit pericarp. The number of energized mitochondria, as determined by confocal microscopy, strongly decreased in fruit tissue during ripening. Therefore, the contribution of chromoplasts to total fruit respiration appears to increase in late ripening stages. PMID:25125503

  15. Microbial diversity and dynamics throughout manufacturing and ripening of surface ripened semi-hard Danish Danbo cheeses investigated by culture-independent techniques.

    Science.gov (United States)

    Ryssel, Mia; Johansen, Pernille; Al-Soud, Waleed Abu; Sørensen, Søren; Arneborg, Nils; Jespersen, Lene

    2015-12-23

    Microbial successions on the surface and in the interior of surface ripened semi-hard Danish Danbo cheeses were investigated by culture-dependent and -independent techniques. Culture-independent detection of microorganisms was obtained by denaturing gradient gel electrophoresis (DGGE) and pyrosequencing, using amplicons of 16S and 26S rRNA genes for prokaryotes and eukaryotes, respectively. With minor exceptions, the results from the culture-independent analyses correlated to the culture-dependent plating results. Even though the predominant microorganisms detected with the two culture-independent techniques correlated, a higher number of genera were detected by pyrosequencing compared to DGGE. Additionally, minor parts of the microbiota, i.e. comprising surface and the interior of the cheeses diverged. During cheese production pyrosequencing determined Lactococcus as the dominating genus on cheese surfaces, representing on average 94.7%±2.1% of the OTUs. At day 6 Lactococcus spp. declined to 10.0% of the OTUs, whereas Staphylococcus spp. went from 0.0% during cheese production to 75.5% of the OTUs at smearing. During ripening, i.e. from 4 to 18 weeks, Corynebacterium was the dominant genus on the cheese surface (55.1%±9.8% of the OTUs), with Staphylococcus (17.9%±11.2% of the OTUs) and Brevibacterium (10.4%±8.3% of the OTUs) being the second and third most abundant genera. Other detected bacterial genera included Clostridiisalibacter (5.0%±4.0% of the OTUs), as well as Pseudoclavibacter, Alkalibacterium and Marinilactibacillus, which represented surface ripened semi-hard cheeses. Copyright © 2015 Elsevier B.V. All rights reserved.

  16. Apple (Malus domestica) MdERF2 negatively affects ethylene biosynthesis during fruit ripening by suppressing MdACS1 transcription.

    Science.gov (United States)

    Li, Tong; Jiang, Zhongyu; Zhang, Lichao; Tan, Dongmei; Wei, Yun; Yuan, Hui; Li, Tianlai; Wang, Aide

    2016-12-01

    Ripening in climacteric fruit requires the gaseous phytohormone ethylene. Although ethylene signaling has been well studied, knowledge of the transcriptional regulation of ethylene biosynthesis is still limited. Here we show that an apple (Malus domestica) ethylene response factor, MdERF2, negatively affects ethylene biosynthesis and fruit ripening by suppressing the transcription of MdACS1, a gene that is critical for biosynthesis of ripening-related ethylene. Expression of MdERF2 was suppressed by ethylene during ripening of apple fruit, and we observed that MdERF2 bound to the promoter of MdACS1 and directly suppressed its transcription. Moreover, MdERF2 suppressed the activity of the promoter of MdERF3, a transcription factor that we found to bind to the MdACS1 promoter, thereby increasing MdACS1 transcription. We determined that the MdERF2 and MdERF3 proteins directly interact, and this interaction suppresses the binding of MdERF3 to the MdACS1 promoter. Moreover, apple fruit with transiently downregulated MdERF2 expression showed higher ethylene production and faster ripening. Our results indicate that MdERF2 negatively affects ethylene biosynthesis and fruit ripening in apple by suppressing the transcription of MdACS1 via multiple mechanisms, thereby acting as an antagonist of positive ripening regulators. Our findings offer a deep understanding of the transcriptional regulation of ethylene biosynthesis during climacteric fruit ripening. © 2016 The Authors The Plant Journal © 2016 John Wiley & Sons Ltd.

  17. Algebraic coarsening methods for linear and nonlinear PDE and systems

    International Nuclear Information System (INIS)

    McWilliams, J C

    2000-01-01

    In [l] Brandt describes a general approach for algebraic coarsening. Given fine-grid equations and a prescribed relaxation method, an approach is presented for defining both the coarse-grid variables and the coarse-grid equations corresponding to these variables. Although, these two tasks are not necessarily related (and, indeed, are often performed independently and with distinct techniques) in the approaches of [1] both revolve around the same underlying observation. To determine whether a given set of coarse-grid variables is appropriate it is suggested that one should employ compatible relaxation. This is a generalization of so-called F-relaxation (e.g., [2]). Suppose that the coarse-grid variables are defined as a subset of the fine-grid variables. Then, F-relaxation simply means relaxing only the F-variables (i.e., fine-grid variables that do not correspond to coarse-grid variables), while leaving the remaining fine-grid variables (C-variables) unchanged. The generalization of compatible relaxation is in allowing the coarse-grid variables to be defined differently, say as linear combinations of fine-grid variables, or even nondeterministically (see examples in [1]). For the present summary it suffices to consider the simple case. The central observation regarding the set of coarse-grid variables is the following [1]: Observation 1--A general measure for the quality of the set of coarse-grid variables is the convergence rate of compatible relaxation. The conclusion is that a necessary condition for efficient multigrid solution (e.g., with convergence rates independent of problem size) is that the compatible-relaxation convergence be bounded away from 1, independently of the number of variables. This is often a sufficient condition, provided that the coarse-grid equations are sufficiently accurate. Therefore, it is suggested in [1] that the convergence rate of compatible relaxation should be used as a criterion for choosing and evaluating the set of coarse

  18. Physicochemical quality and antioxidant changes in ‘Leb Mue Nang’ banana fruit during ripening

    Directory of Open Access Journals (Sweden)

    Pannipa Youryon

    2017-02-01

    Full Text Available The physicochemical and antioxidant changes of ‘Kluai Leb Mue Nang’ banana fruit (Musa AA group were investigated during ripening. The visual appearance, peel and pulp color, firmness, total soluble solids concentration (TSS, total acidity (TA and bioactive compounds of the fruit at three stages of ripening (mature green, ripe and overripe were monitored. Changes in both the peel and pulp color, texture, TSS and TA contents during banana ripening were similar to those of other banana fruits. Interestingly, the highest total antioxidants capacity and total phenols concentration were found in the ripe banana fruit. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity remained constant and the highest total flavonoids concentration was found in the mature green fruit.

  19. SEPALLATA1/2-suppressed mature apples have low ethylene, high auxin and reduced transcription of ripening-related genes

    Science.gov (United States)

    Schaffer, Robert J.; Ireland, Hilary S.; Ross, John J.; Ling, Toby J.; David, Karine M.

    2012-01-01

    Background and aims Fruit ripening is an important developmental trait in fleshy fruits, making the fruit palatable for seed dispersers. In some fruit species, there is a strong association between auxin concentrations and fruit ripening. We investigated the relationship between auxin concentrations and the onset of ethylene-related ripening in Malus × domestica (apples) at both the hormone and transcriptome levels. Methodology Transgenic apples suppressed for the SEPALLATA1/2 (SEP1/2) class of gene (MADS8/9) that showed severely reduced ripening were compared with untransformed control apples. In each apple type, free indole-3-acetic acid (IAA) concentrations were measured during early ripening. The changes observed in auxin were assessed in light of global changes in gene expression. Principal results It was found that mature MADS8/9-suppressed apples had a higher concentration of free IAA. This was associated with increased expression of the auxin biosynthetic genes in the indole-3-acetamide pathway. Additionally, in the MADS8/9-suppressed apples, there was less expression of the GH3 auxin-conjugating enzymes. A number of genes involved in the auxin-regulated transcription (AUX/IAA and ARF classes of genes) were also observed to change in expression, suggesting a mechanism for signal transduction at the start of ripening. Conclusions The delay in ripening observed in MADS8/9-suppressed apples may be partly due to high auxin concentrations. We propose that, to achieve low auxin associated with fruit maturation, the auxin homeostasis is controlled in a two-pronged manner: (i) by the reduction in biosynthesis and (ii) by an increase in auxin conjugation. This is associated with the change in expression of auxin-signalling genes and the up-regulation of ripening-related genes. PMID:23346344

  20. Comparative transcriptome analysis of two contrasting watermelon genotypes during fruit development and ripening

    OpenAIRE

    Zhu, Qianglong; Gao, Peng; Liu, Shi; Zhu, Zicheng; Amanullah, Sikandar; Davis, Angela R.; Luan, Feishi

    2017-01-01

    Background Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] is an economically important crop with an attractive ripe fruit that has colorful flesh. Fruit ripening is a complex, genetically programmed process. Results In this study, a comparative transcriptome analysis was performed to identify the regulators and pathways that are involved in the fruit ripening of pale-yellow-flesh cultivated watermelon (COS) and red-flesh cultivated watermelon (LSW177). We first identified 797 novel g...

  1. Investigation into the role of endogenous abscisic acid during ripening of imported avocado cv. Hass.

    Science.gov (United States)

    Meyer, Marjolaine D; Chope, Gemma A; Terry, Leon A

    2017-08-01

    The importance of ethylene in avocado ripening has been extensively studied. In contrast, little is known about the possible role of abscisic acid (ABA). The present work studied the effect of 1-methylcyclopropene (1-MCP) (0.3 μL L -1 ), e+® Ethylene Remover and the combination thereof on the quality of imported avocado cv. Hass fruit stored for 7 days at 12 °C. Ethylene production, respiration, firmness, colour, heptose (C7) sugars and ABA concentrations in mesocarp tissue were measured throughout storage. Treatment with e+® Ethylene Remover reduced ethylene production, respiration rate and physiological ripening compared with controls. Fruit treated with 1-MCP + e+® Ethylene Remover and, to a lesser extent 1-MCP alone, had the lowest ethylene production and respiration rate and hence the best quality. Major sugars measured in mesocarp tissue were mannoheptulose and perseitol, and their content was not correlated with ripening parameters. Mesocarp ABA concentration, as determined by mass spectrometry, increased as fruit ripened and was negatively correlated with fruit firmness. Results suggest a relationship between ABA and ethylene metabolism since blocking ethylene, and to a larger extent blocking and removing ethylene, resulted in lower ABA concentrations. Whether ABA influences avocado fruit ripening needs to be determined in future research. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  2. Transcriptional control of fleshy fruit development and ripening

    NARCIS (Netherlands)

    Karlova, R.B.; Chapman, N.; David, K.; Angenent, G.C.; Seymour, G.B.; Maagd, de R.A.

    2014-01-01

    Fleshy fruits have evolved to be attractive to frugivores in order to enhance seed dispersal, and have become an indispensable part of the human diet. Here we review the recent advances in the understanding of transcriptional regulation of fleshy fruit development and ripening with a focus on

  3. Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese.

    Science.gov (United States)

    Le Boucher, Clémentine; Gagnaire, Valérie; Briard-Bion, Valérie; Jardin, Julien; Maillard, Marie-Bernadette; Dervilly-Pinel, Gaud; Le Bizec, Bruno; Lortal, Sylvie; Jeanson, Sophie; Thierry, Anne

    2016-01-01

    In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of a Lactococcus lactis strain with two different spatial distributions, big and small colonies, to monitor the production of the major ripening metabolites, including sugars, organic acids, peptides, free amino acids, and volatile metabolites, over 1 month of ripening. The monitored metabolites were qualitatively the same for both cheeses, but many of them were more abundant in the small-colony cheeses than in the big-colony cheeses over 1 month of ripening. Therefore, the results obtained showed that two different spatial distributions of L. lactis modulated the ripening time course by generating moderate but significant differences in the rates of production or consumption for many of the metabolites commonly monitored throughout ripening. The present work further explores the immobilization of bacteria as colonies within cheese and highlights the consequences of this immobilization on cheese ripening. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  4. Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese.

    Science.gov (United States)

    Oruc, H H; Cibik, R; Yilmaz, E; Kalkanli, O

    2006-02-01

    The distribution of aflatoxin M(1) (AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2-4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.

  5. Direct observation of grain rotations during coarsening of a semisolid Al-Cu alloy

    DEFF Research Database (Denmark)

    Dake, Jules M.; Oddershede, Jette; Sørensen, Henning O.

    2016-01-01

    ideal arrangements of constituent powders while ignoring their underlying crystallinity, achieve at best a qualitative description of the rearrangement, densification, and coarsening of powder compacts during thermal processing. Treating a semisolid Al-Cu alloy as a model system for late-stage sintering......Sintering is a key technology for processing ceramic and metallic powders into solid objects of complex geometry, particularly in the burgeoning field of energy storage materials. The modeling of sintering processes, however, has not kept pace with applications. Conventional models, which assume...

  6. Modeling the competition between polymorphic phases: highlights on the effect of Ostwald ripening

    Czech Academy of Sciences Publication Activity Database

    Tahri, Y.; Kožíšek, Zdeněk; Gagniere, E.; Chabanon, E.; Bounahmidi, T.; Mangin, D.

    2016-01-01

    Roč. 16, č. 10 (2016), s. 5689-5697 ISSN 1528-7483 R&D Projects: GA MŠk LD15004 Institutional support: RVO:68378271 Keywords : phase transitions * nucleation * polymorphic systems Subject RIV: BM - Solid Matter Physics ; Magnetism Impact factor: 4.055, year: 2016

  7. A model system to give an insight into the behaviour of gold nanoparticles under ion irradiation

    International Nuclear Information System (INIS)

    Ramjauny, Y.

    2010-01-01

    Nano-composites fabricated with ion-based techniques have a number of attractive characteristics. However, the main and most crucial difficulty in obtaining commercial NPs-based devices is the inability to produce a suitable narrow size and spatial NP distributions. The objective of this thesis is twofold: i) to go further in the description of the behavior of the ion-driven NPs and ii) to overcome the limitations related to the ion-beam techniques providing a guideline methodology to rationalize the synthesis of NPs when ion-beams are used. Thus, a model system is fabricated. It consists of chemically synthesized metallic nanoparticles sandwiched between two silica layers. We show how the ion irradiation and the temperature can be used to tune the size distribution of the embedded NPs. Moreover, we show that when an initially large NPs size distribution is considered, the study of the growth kinetic of the NPs under irradiation can be problematic. Our model system is than used to investigate in detail the behavior of the NPs under irradiation. We show that the evolution of the precipitate phase under irradiation is successfully described by an Ostwald ripening mechanism in an open system limited by the diffusion. Moreover, the concentration threshold for nucleation as well as the surface tension and the gold diffusivity in silica under irradiation is estimated. Finally, direct and inverse Ostwald ripening processes under irradiation are systematically investigated and the existing theoretical models experimentally checked. (author)

  8. Controlled self-assembly of PbS nanoparticles into macrostar-like hierarchical structures

    International Nuclear Information System (INIS)

    Li, Guowei; Li, Changsheng; Tang, Hua; Cao, Kesheng; Chen, Juan

    2011-01-01

    Graphical abstract: The aggregation and rotation of nanoparticles to adopt parallel orientations in three dimensions was indirectly illustrated by TEM and HRTEM images. Highlights: → Macrostar-like PbS hierarchical structures was successfully synthesized by a simple hydrothermal method and mesostars were assembled from the PbS nanocube building blocks with edge lengths of about 100 nm. → Ostwald-ripening-assisted oriented attachment is believed to play a key role in the growth behavior of novel 3D structures. → Optical properties indicating few defects on the surface of the PbS structure and exhibit large blue-shifts compared to bulk PbS. -- Abstract: The synthesis of macrostar-like PbS hierarchical structures by a simple hydrothermal method at 180 o C for 24 h is proven successful with the assistance of a new surfactant called tetrabutylammonium bromide (TBAB). The as-obtained product is characterized by means of X-ray powder diffraction, field emission scanning electron microscopy, energy dispersive spectrometry, high resolution transmission electron microscopy, and selected area electron diffraction. The presence of TBAB and NaF plays an important role in the formation of PbS macrostructures. Ostwald-ripening-assisted oriented attachment is believed to play a key role in the growth behavior of novel 3D structures. As such, a possible self-assembly mechanism is proposed to explain the formation of the said structures. The present study aims to introduce new insights into understanding the formation process of such unique hierarchical superstructures.

  9. ESI-LC-MS based-metabolomics data of mangosteen (Garcinia mangostana Linn. fruit pericarp, aril and seed at different ripening stages

    Directory of Open Access Journals (Sweden)

    Siti Farah Mamat

    2018-04-01

    Full Text Available Fruit ripening is a complex phenomenon involving a series of biochemical, physiological and organoleptic changes. Ripening process in mangosteen (Garcinia mangostana Linn. is unique of which the fruit will only ripen properly if harvested during its middle stage (emergence of purple/pink colour but not earlier (green stage. The knowledge on the molecular mechanism and regulation behind this phenomenon is still limited. Hence, electrospray ionization liquid chromatography mass spectrometry (ESI-LC-MS based metabolomics analysis was applied to determine the metabolome of mangosteen ripening. Specifically, mangosteen pericarp, aril and seed were collected at four different ripening stages (stage 0: green, stage 2: yellowish with pink patches, stage 4: brownish red and stage 6: dark purple and subjected to metabolite profiling analysis. The data provided in this article have been deposited to the EMBL-EBI MetaboLights database (DOI: 10.1093/nar/gks1004. PubMed PMID: 23109552 with the identifier MTBLS595. The complete dataset can be accessed here https://www.ebi.ac.uk/metabolights/MTBLS595. Keywords: Ripening, Garcinia mangostana Linn., Metabolomics, ESI-LC-MS

  10. Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening.

    Science.gov (United States)

    Ojala, Teija; Laine, Pia K S; Ahlroos, Terhi; Tanskanen, Jarna; Pitkänen, Saara; Salusjärvi, Tuomas; Kankainen, Matti; Tynkkynen, Soile; Paulin, Lars; Auvinen, Petri

    2017-01-16

    Propionibacterium freudenreichii is a commercially important bacterium that is essential for the development of the characteristic eyes and flavor of Swiss-type cheeses. These bacteria grow actively and produce large quantities of flavor compounds during cheese ripening at warm temperatures but also appear to contribute to the aroma development during the subsequent cold storage of cheese. Here, we advance our understanding of the role of P. freudenreichii in cheese ripening by presenting the 2.68-Mbp annotated genome sequence of P. freudenreichii ssp. shermanii JS and determining its global transcriptional profiles during industrial cheese-making using transcriptome sequencing. The annotation of the genome identified a total of 2377 protein-coding genes and revealed the presence of enzymes and pathways for formation of several flavor compounds. Based on transcriptome profiling, the expression of 348 protein-coding genes was altered between the warm and cold room ripening of cheese. Several propionate, acetate, and diacetyl/acetoin production related genes had higher expression levels in the warm room, whereas a general slowing down of the metabolism and an activation of mobile genetic elements was seen in the cold room. A few ripening-related and amino acid catabolism involved genes were induced or remained active in cold room, indicating that strain JS contributes to the aroma development also during cold room ripening. In addition, we performed a comparative genomic analysis of strain JS and 29 other Propionibacterium strains of 10 different species, including an isolate of both P. freudenreichii subspecies freudenreichii and shermanii. Ortholog grouping of the predicted protein sequences revealed that close to 86% of the ortholog groups of strain JS, including a variety of ripening-related ortholog groups, were conserved across the P. freudenreichii isolates. Taken together, this study contributes to the understanding of the genomic basis of P. freudenreichii

  11. Observation of feature ripening inversion effect at the percolation threshold for the growth of thin silver films

    Energy Technology Data Exchange (ETDEWEB)

    Nehm, Frederik, E-mail: frederik.nehm@iapp.de; Schubert, Sylvio; Müller-Meskamp, Lars; Leo, Karl

    2014-04-01

    The growth behavior of thin silver films on organic layers is investigated during deposition by means of simultaneous in-situ monitoring of sheet resistance and transmittance. Thermally evaporated films up to 11 nm show a distinct percolation behavior with strong resistance drop at the percolation thickness. Additionally, evaporations are divided into a sequence of one nanometer steps. In the deposition breaks, the films exhibit a ripening effect with an inversion at the percolation thickness, by changing from an increasing to decreasing sheet resistance over time. Scanning electron micrographs suggest same ripening mechanisms for islands below the percolation thickness as for holes above. - Highlights: • Fundamental understanding of metal thin film growth is presented. • Optical and electrical in-situ measurements used for optimizing transparent electrodes • Stepwise Ag deposition reveals extraordinary ripening effects. • Feature ripening inversion is discovered at the percolation threshold.

  12. Observation of feature ripening inversion effect at the percolation threshold for the growth of thin silver films

    International Nuclear Information System (INIS)

    Nehm, Frederik; Schubert, Sylvio; Müller-Meskamp, Lars; Leo, Karl

    2014-01-01

    The growth behavior of thin silver films on organic layers is investigated during deposition by means of simultaneous in-situ monitoring of sheet resistance and transmittance. Thermally evaporated films up to 11 nm show a distinct percolation behavior with strong resistance drop at the percolation thickness. Additionally, evaporations are divided into a sequence of one nanometer steps. In the deposition breaks, the films exhibit a ripening effect with an inversion at the percolation thickness, by changing from an increasing to decreasing sheet resistance over time. Scanning electron micrographs suggest same ripening mechanisms for islands below the percolation thickness as for holes above. - Highlights: • Fundamental understanding of metal thin film growth is presented. • Optical and electrical in-situ measurements used for optimizing transparent electrodes • Stepwise Ag deposition reveals extraordinary ripening effects. • Feature ripening inversion is discovered at the percolation threshold

  13. Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese

    Directory of Open Access Journals (Sweden)

    Vincenzo Di Marco

    2010-01-01

    Full Text Available Changes in the microbial flora of “Caprino dei Nebrodi”, a raw goat’s milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4 samples were taken at day 0, 2, 15, and 30 of ripening. Also, samples of curd and milk used in the manufacturing process were analyzed. By the end of the ripening process (day 30, high log10 cfu/g were found for Lactobacilli (7.20, Lattococci (7.10, and Enterococci (7.00, whereas counts of Enterobacteriaceae (3.91, Escherichia coli (3.30, and Staphylococcus (3.89 were found to be lower. The study provides useful information on the microbiological properties of “Caprino dei Nebrodi” cheese, and the results obtained suggest that in order to increase the quality of this artisanal product, it is necessary to improve the sanitary conditions of milking and cheese-making. The study was intended as a preliminary step towards the isolation and identification of bacterial species found in this type of goat’s cheese.

  14. Effects of Rhenium Addition on the Temporal Evolution of the Nanostructure and Chemistry of a Model Ni-Cr-Al Superalloy. 2; Analysis of the Coarsening Behavior

    Science.gov (United States)

    Yoon, Kevin E.; Noebe, Ronald D.; Seidman, David N.

    2007-01-01

    The temporal evolution of the nanostructure and chemistry of a model Ni-8.5 at.% Cr-10 at.% Al alloy with the addition of 2 at.% Re was studied using transmission electron microscopy and atom-probe tomography in order to measure the number density and mean radius of the y' (LIZ) precipitates and the chemistry of the y'-precipitates and the y (fcc)-matrix. In this article, the coarsening behavior of the y'-precipitates is discussed in detail and compared with the Umantsev-Olson model for multi-component alloys. In addition, the experimental results are evaluated with PrecipiCalc(TradeMark) simulations. The results show that the diffusivities of the solute elements play a major role in the coarsening behavior of the y'-precipitates and that the addition of Re retards the coarsening kinetics and stabilizes the spheroidal morphology of the precipitates by reducing the interfacial energy.

  15. Coarsening in 3D nonconserved Ising model at zero temperature: Anomaly in structure and slow relaxation of order-parameter autocorrelation

    Science.gov (United States)

    Chakraborty, Saikat; Das, Subir K.

    2017-09-01

    Via Monte Carlo simulations we study pattern and aging during coarsening in a nonconserved nearest-neighbor Ising model, following quenches from infinite to zero temperature, in space dimension d = 3. The decay of the order-parameter autocorrelation function appears to obey a power-law behavior, as a function of the ratio between the observation and waiting times, in the large ratio limit. However, the exponent of the power law, estimated accurately via a state-of-the-art method, violates a well-known lower bound. This surprising fact has been discussed in connection with a quantitative picture of the structural anomaly that the 3D Ising model exhibits during coarsening at zero temperature. These results are compared with those for quenches to a temperature above that of the roughening transition.

  16. Shape- and size-controlled synthesis of nanometre ZnO from a simple solution route at room temperature

    International Nuclear Information System (INIS)

    Cao, H L; Qian, X F; Gong, Q; Du, W M; Ma, X D; Zhu, Z K

    2006-01-01

    Single crystalline ZnO nanorods with a diameter of about 5 nm were synthesized without the presence of any surfactants in ethanol solvent at room temperature. Nanodots and nanorods with different size and shape could be observed by TEM via simply altering NaOH concentration and reaction time. The polar ZnO nanorod growth mechanism was discussed by the 'Ostwald ripening' mechanism. Optical absorption and photoluminescence properties of ZnO nanorods have been characterized. The UV absorption spectrum revealed a clear blue-shift with a single absorption peak centred at 350 nm

  17. Ultrasonic-assisted synthesis of monodisperse single-crystalline silver nanoplates and gold nanorings.

    Science.gov (United States)

    Jiang, Li-Ping; Xu, Shu; Zhu, Jian-Min; Zhang, Jian-Rong; Zhu, Jun-Jie; Chen, Hong-Yuan

    2004-09-20

    A simple sonochemical route was developed for the crystal growth of uniform silver nanoplates and ringlike gold nanocrystals in a N,N-dimethylformamide solution. The platelike structures were generated from the selective growth on different crystal planes in the presence of poly(vinylpyrrolidone) and the ultrasonic-assisted Ostwald ripening processes. The silver nanoplates in solution served as the templates for the synthesis of ringlike gold crystals via a displacement reaction. Both the silver nanoplates and gold nanorings were highly oriented single crystals with (111) planes as the basal planes. Copyright 2004 American Chemical Society

  18. Abscisic Acid Is a Major Regulator of Grape Berry Ripening Onset: New Insights into ABA Signaling Network

    Science.gov (United States)

    Pilati, Stefania; Bagagli, Giorgia; Sonego, Paolo; Moretto, Marco; Brazzale, Daniele; Castorina, Giulia; Simoni, Laura; Tonelli, Chiara; Guella, Graziano; Engelen, Kristof; Galbiati, Massimo; Moser, Claudio

    2017-01-01

    Grapevine is a world-wide cultivated economically relevant crop. The process of berry ripening is non-climacteric and does not rely on the sole ethylene signal. Abscisic acid (ABA) is recognized as an important hormone of ripening inception and color development in ripening berries. In order to elucidate the effect of this signal at the molecular level, pre-véraison berries were treated ex vivo for 20 h with 0.2 mM ABA and berry skin transcriptional modulation was studied by RNA-seq after the treatment and 24 h later, in the absence of exogenous ABA. This study highlighted that a small amount of ABA triggered its own biosynthesis and had a transcriptome-wide effect (1893 modulated genes) characterized by the amplification of the transcriptional response over time. By comparing this dataset with the many studies on ripening collected within the grapevine transcriptomic compendium Vespucci, an extended overlap between ABA- and ripening modulated gene sets was observed (71% of the genes), underpinning the role of this hormone in the regulation of berry ripening. The signaling network of ABA, encompassing ABA metabolism, transport and signaling cascade, has been analyzed in detail and expanded based on knowledge from other species in order to provide an integrated molecular description of this pathway at berry ripening onset. Expression data analysis was combined with in silico promoter analysis to identify candidate target genes of ABA responsive element binding protein 2 (VvABF2), a key upstream transcription factor of the ABA signaling cascade which is up-regulated at véraison and also by ABA treatments. Two transcription factors, VvMYB143 and VvNAC17, and two genes involved in protein degradation, Armadillo-like and Xerico-like genes, were selected for in vivo validation by VvABF2-mediated promoter trans-activation in tobacco. VvNAC17 and Armadillo-like promoters were induced by ABA via VvABF2, while VvMYB143 responded to ABA in a VvABF2-independent manner. This

  19. Effects of gamma irradiation and storage temperature on carotenoids and ascorbic acid content of mangoes on ripening

    International Nuclear Information System (INIS)

    Thomas, P.; Janave, M.T.

    1975-01-01

    Synthesis and accumulation of carotenoids in the flesh of Alphonso mangoes on ripening was found to be maximal in fruits stored at tropical ambient temperatures (28 0 to 32 0 C). Gamma irradiation of preclimacteric fruits at 25 krad did not affect the formation of carotenoids. Storage of preclimacteric fruits either irradiated or unirradiated at 7 to 20 0 C for 16 to 43 days caused a substantial reduction in carotenoid formation even when these fruits were subsequently ripened under optimal conditions. Regardless of storage temperature, carotenes always exceeded xanthophylls in the ripe fruits and, in general, irradiated fruits showed higher levels of carotenes in comparison with unirradiated samples. Ascorbic acid loss during ripening was maximum at ambient temperatures while lengthy storage at low temperatures caused a net increase in ascorbic acid levels. Irradiation seemed to accentuate the loss in ascorbic acid during ripening. (author)

  20. Changes in Polyphenols Contents and Antioxidant Capacities of Organically and Conventionally Cultivated Tomato (Solanum lycopersicum L. Fruits during Ripening

    Directory of Open Access Journals (Sweden)

    Dea Anton

    2017-01-01

    Full Text Available Polyphenols of fruits and vegetables form an important part of human dietary compounds. Relatively little is known about accumulation of phenolics during fruits ripening process. The goal of this work was to study the changes in antioxidant activity and in content of 30 polyphenols during ripening of tomato fruits. Five organically and conventionally grown tomato cultivars were investigated at three different ripening stages. Phenolic compounds were extracted with methanol and extracts were analyzed by HPLC-DAD-MS/MS. During ripening, four different changing patterns were observed: (1 high level in green fruits with minimal changes; (2 continuous increase with maximum level in red-ripe fruits; (3 decrease; (4 increase and achieving maximum level at half-ripe stage. Similar change patterns were found for organic and conventional fruits. The accumulation patterns of phenolic compounds were similar in standard-type tomatoes but differed in several cases in cherry-type cultivar. Although contents of some polyphenols decreased during ripening, total phenolics and free radical scavenging activity increased in all studied cultivars and in case of both cultivation modes. The changes in content of phenolic compounds during ripening were greatly influenced by cultivars, but cultivation mode had only minor impact on dynamics in polyphenols contents in tomato fruits.

  1. Tomato fruit chromoplasts behave as respiratory bioenergetic organelles during ripening

    DEFF Research Database (Denmark)

    Renato, Marta; Pateraki, Irini; Boronat, Albert

    2014-01-01

    During tomato (Solanum lycopersicum) fruit ripening, chloroplasts differentiate into photosynthetically inactive chromoplasts. It was recently reported that tomato chromoplasts can synthesize ATP through a respiratory process called chromorespiration. Here we show that chromoplast oxygen...... consumption is stimulated by the electron donors NADH and NADPH and is sensitive to octyl gallate (Ogal), a plastidial terminal oxidase inhibitor. The ATP synthesis rate of isolated chromoplasts was dependent on the supply of NAD(P)H and was fully inhibited by Ogal. It was also inhibited by the proton...... was supported by the detection of one of its components (cytochrome f) in chromoplasts using immunoblot and immunocytochemical techniques. The observed increased expression of cytochrome c6 during ripening suggests that it could act as electron acceptor of the cytochrome b6 f complex in chromorespiration...

  2. Monitoring of compositional changes during berry ripening in grape seed extracts of cv. Sangiovese (Vitis vinifera L.).

    Science.gov (United States)

    Bombai, Giuseppe; Pasini, Federica; Verardo, Vito; Sevindik, Onur; Di Foggia, Michele; Tessarin, Paola; Bregoli, Anna Maria; Caboni, Maria F; Rombolà, Adamo D

    2017-07-01

    Seed oil and flours have been attracting the interest of researchers and industry, since they contain various bioactive components. We monitored the effects of ripening on lipids, monomeric flavan-3-ols, proanthocyanidins and tocols concentration in seed extracts from organically cultivated cv. Sangiovese vines. Linoleic acid was the most abundant fatty acid, followed by oleic, palmitic and stearic acids. The tocols detected were α-tocopherol, α-tocotrienol and γ-tocotrienol. The proanthocyanidins degree of polymerisation ranged from dimers to dodecamers; moreover, monomeric flavan-3-ols and polymeric proanthocyanidins were detected. Total flavan-3-ols (monomers, oligomers and polymers) concentration in grape seeds decreased during ripening. Fatty acids reached the highest level in post-veraison. The concentration of these compounds varied considerably during ripening. Capric acid has been found for the first time in grape seeds. α-Tocopherol and γ-tocotrienol decreased during ripening, while α-tocotrienol increased. The HPLC analysis with fluorimetric detection, conducted for the first time on cv. Sangiovese, revealed that the concentration of flavan-3-ols monomers, oligomeric proanthocyanidins and polymers greatly changed during ripening. These results suggest that the timing of bunch harvest plays a crucial role in the valorisation of grape seed flour. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  3. Effect of different brine concentrations and ripening period on some ...

    African Journals Online (AJOL)

    Administrator

    2011-09-26

    25240, Erzurum, Turkey. Accepted 25 ... ripened soft cheese that is maturated in brine to develop the desired ... functions, salt exerts a number of important effects on cheese. ..... In: Fox PF (ed) Cheese: chemistry, physics and.

  4. Postharvest Ripening and Shelf Life of Mango ( Mangifera indica L ...

    African Journals Online (AJOL)

    Postharvest Ripening and Shelf Life of Mango ( Mangifera indica L.) Fruit as Influenced by ... evaluate the influence of 1-Methylcyclopropene (1-MCP) and polyethylene packaging (PP) on postharvest storage of mango. ... HOW TO USE AJOL.

  5. Transcriptome analysis during ripening of table grape berry cv. Thompson Seedless.

    Directory of Open Access Journals (Sweden)

    Iván Balic

    Full Text Available Ripening is one of the key processes associated with the development of major organoleptic characteristics of the fruit. This process has been extensively characterized in climacteric fruit, in contrast with non-climacteric fruit such as grape, where the process is less understood. With the aim of studying changes in gene expression during ripening of non-climacteric fruit, an Illumina based RNA-Seq transcriptome analysis was performed on four developmental stages, between veraison and harvest, on table grapes berries cv Thompson Seedless. Functional analysis showed a transcriptional increase in genes related with degradation processes of chlorophyll, lipids, macromolecules recycling and nucleosomes organization; accompanied by a decrease in genes related with chloroplasts integrity and amino acid synthesis pathways. It was possible to identify several processes described during leaf senescence, particularly close to harvest. Before this point, the results suggest a high transcriptional activity associated with the regulation of gene expression, cytoskeletal organization and cell wall metabolism, which can be related to growth of berries and firmness loss characteristic to this stage of development. This high metabolic activity could be associated with an increase in the transcription of genes related with glycolysis and respiration, unexpected for a non-climacteric fruit ripening.

  6. Changes in Cuticular Wax Composition of Two Blueberry Cultivars during Fruit Ripening and Postharvest Cold Storage.

    Science.gov (United States)

    Chu, Wenjing; Gao, Haiyan; Chen, Hangjun; Wu, Weijie; Fang, Xiangjun

    2018-03-21

    Cuticular wax plays an important role for the quality of blueberry fruits. In this study, the cuticular wax composition of two blueberry cultivars, 'Legacy' ( Vaccinium corymbosum) and 'Brightwell' ( Vaccinium ashei), was examined during fruit ripening and postharvest cold storage. The results showed that wax was gradually deposited on the epidermis of blueberry fruits and the content of major wax compounds, except that for diketones, increased significantly during fruit ripening. The total wax content was 2-fold greater in 'Brightwell' blueberries than that in 'Legacy' blueberries during fruit ripening. The total wax content of both cultivars decreased during 30 days of storage at 4 °C, and the variation of cuticular wax composition was cultivar-dependent. The content of diketones decreased significantly in 'Legacy' blueberries, while the content of triterpenoids and aliphatic compounds showed different fold changes in 'Brightwell' blueberries after 30 days of storage at 4 °C. Overall, our study provided a quantitative and qualitative overview of cuticular wax compounds of blueberry fruits during ripening and postharvest cold storage.

  7. A dynamic interplay between phytohormones is required for fruit development, maturation and ripening

    Directory of Open Access Journals (Sweden)

    Peter eMcAtee

    2013-04-01

    Full Text Available Plant species that bear fruit often utilise expansion of an ovary (carpel or accessory tissue as a vehicle for seed dispersal. While the seed(s develop, the tissue(s of the fruit follow a common progression of cell division and cell expansion, promoting growth of the fruit. Once the seed is fully developed, the fruit matures and the surrounding tissue either dries or ripens promoting the dissemination of the seed. As with many developmental processes in plants, plant hormones play an important role in the synchronisation of signals between the developing seed and its surrounding fruit tissue(s, regulating each phase of fruit development. Following pollination, fruit set is achieved through a de-repression of growth and an activation of cell division via the action of auxin and/or cytokinin and/or gibberellin. Following fruit set, growth of the fruit is facilitated through a relatively poorly studied period of cell expansion and endoreduplication that is likely regulated by similar hormones as in fruit set. Once the seeds reach maturity, fruit become ready to undergo ripening and during this period there is a major switch in relative hormone levels of the fruit, involving an overall decrease in auxin, gibberellin and cytokinin and a simultaneous increase in abscisic acid and ethylene. While the role of hormones in fruit set and ripening is well documented, the knowledge of the roles of other hormones during growth, maturation and some individual ripening components is sketchy.

  8. Ripening of pepper (Capsicum annuum) fruit is characterized by an enhancement of protein tyrosine nitration.

    Science.gov (United States)

    Chaki, Mounira; Álvarez de Morales, Paz; Ruiz, Carmelo; Begara-Morales, Juan C; Barroso, Juan B; Corpas, Francisco J; Palma, José M

    2015-09-01

    Pepper (Capsicum annuum, Solanaceae) fruits are consumed worldwide and are of great economic importance. In most species ripening is characterized by important visual and metabolic changes, the latter including emission of volatile organic compounds associated with respiration, destruction of chlorophylls, synthesis of new pigments (red/yellow carotenoids plus xanthophylls and anthocyanins), formation of pectins and protein synthesis. The involvement of nitric oxide (NO) in fruit ripening has been established, but more work is needed to detail the metabolic networks involving NO and other reactive nitrogen species (RNS) in the process. It has been reported that RNS can mediate post-translational modifications of proteins, which can modulate physiological processes through mechanisms of cellular signalling. This study therefore examined the potential role of NO in nitration of tyrosine during the ripening of California sweet pepper. The NO content of green and red pepper fruit was determined spectrofluorometrically. Fruits at the breaking point between green and red coloration were incubated in the presence of NO for 1 h and then left to ripen for 3 d. Profiles of nitrated proteins were determined using an antibody against nitro-tyrosine (NO2-Tyr), and profiles of nitrosothiols were determined by confocal laser scanning microscopy. Nitrated proteins were identified by 2-D electrophoresis and MALDI-TOF/TOF analysis. Treatment with NO delayed the ripening of fruit. An enhancement of nitrosothiols and nitroproteins was observed in fruit during ripening, and this was reversed by the addition of exogenous NO gas. Six nitrated proteins were identified and were characterized as being involved in redox, protein, carbohydrate and oxidative metabolism, and in glutamate biosynthesis. Catalase was the most abundant nitrated protein found in both green and red fruit. The RNS profile reported here indicates that ripening of pepper fruit is characterized by an enhancement of S

  9. Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages

    Directory of Open Access Journals (Sweden)

    Enver Baris Bingol

    2014-11-01

    Full Text Available The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk were evaluated during ripening and storage periods. Sucuk formulations were produced without (control and with three different starter culture combinations; i Staphylococcus carnosus+Pediococcus pentosaceus, ii Staphylococcus carnosus+ Lactobacillus sakei, and iii Staphylococcus carnosus+Pediococcus pentosaceus+Lactobacillus sakei. Analysis of microbiological, physico-chemical and lipase enzyme levels of samples were conducted until the 60th day. Interactions among the presence of lipolytic starter cultures, lipase enzyme levels and thiobarbituric acid reactive substances were also evaluated both in ripening and drying periods. There were apparent differences on microbiological and chemical properties between samples prepared with starters and control. It has been concluded that the use of lipolytic starter cultures in suitable combination would have positive effect on the acceleration of ripening and improvement of the quality of dry fermented sausages.

  10. Bacteriophage biocontrol of Listeria monocytogenes on soft ripened white mold and red-smear cheeses.

    Science.gov (United States)

    Guenther, Susanne; Loessner, Martin J

    2011-03-01

    Soft-ripened cheeses belong to the type of food most often contaminated with Listeria monocytogenes, and they have been implicated in several outbreaks of listeriosis. Bacteriophages represent an attractive way to combat foodborne pathogens without affecting other properties of the food. We used the broad host range, virulent Listeria phage A511 for control of L. monocytogenes during the production and ripening phases of both types of soft-ripened cheeses, white mold (Camembert-type) cheese, as well as washed-rind cheese with a red-smear surface (Limburger-type). The surfaces of young, unripened cheese were inoculated with 10(1)-10(3) cfu/cm(2)L. monocytogenes strains Scott A (serovar 4b) or CNL 10(3)/2005 (serovar 1/2a). Phage was applied at defined time points thereafter, in single or repeated treatments, at 3 × 10(8) or 1 × 10(9) pfu/cm(2). With Scott A (10(3) cfu/cm(2)) and a single dose of A511 (3 × 10(8) pfu/cm(2)) on camembert-type cheese, viable counts dropped 2.5 logs at the end of the 21 day ripening period. Repeated phage application did not further inhibit the bacteria, whereas a single higher dose (1 × 10(9) pfu/cm(2)) was found to be more effective. On red-smear cheese ripened for 22 days, Listeria counts were down by more than 3 logs. Repeated application of A511 further delayed re-growth of Listeria, but did not affect bacterial counts after 22 days. With lower initial Listeria contamination (10(1)-10(2) cfu/cm(2)), viable counts dropped below the limit of detection, corresponding to more than 6 logs reduction compared to the control. Our data clearly demonstrate the potential of bacteriophage for biocontrol of L. monocytogenes in soft cheese.

  11. Coarsening-densification transition temperature in sintering of uranium dioxide

    International Nuclear Information System (INIS)

    Balakrishna, Palanki; Narasimha Murty, B.; Chakraborthy, K.P.; Jayaraj, R.N.; Ganguly, C.

    2001-01-01

    The concept of coarsening-densification transition temperature (CDTT) has been proposed to explain the experimental observations of the study of sintering undoped uranium dioxide and niobia-doped uranium dioxide powder compacts in argon atmosphere in a laboratory tubular furnace. The general method for deducing CDTT for a given material under the prevailing conditions of sintering and the likely variables that influence the CDTT are described. Though the present work is specific in nature for uranium dioxide sintering in argon atmosphere, the concept of CDTT is fairly general and must be applicable to sintering of any material and has immense potential to offer advantages in designing and/or optimizing the profile of a sintering furnace, in the diagnosis of the fault in the process conditions of sintering, and so on. The problems of viewing the effect of heating rate only in terms of densification are brought out in the light of observing the undesirable phenomena of coring and bloating and causes were identified and remedial measures suggested

  12. Recent coarsening of sediments on the southern Yangtze subaqueous delta front: A response to river damming

    Science.gov (United States)

    Yang, H. F.; Yang, S. L.; Meng, Y.; Xu, K. H.; Luo, X. X.; Wu, C. S.; Shi, B. W.

    2018-03-01

    After more than 50,000 dams were built in the Yangtze basin, especially the Three Gorges Dam (TGD) in 2003, the sediment discharge to the East China Sea decreased from 470 Mt/yr before dams to the current level of 140 Mt/yr. The delta sediment's response to this decline has interested many researchers. Based on a dataset of repeated samplings at 44 stations in this study, we compared the surficial sediment grain sizes in the southern Yangtze subaqueous delta front for two periods: pre-TGD (1982) and post-TGD (2012). External factors of the Yangtze River, including water discharge, sediment discharge and suspended sediment grain size, were analysed, as well as wind speed, tidal range and wave height of the coastal ocean. We found that the average median size of the sediments in the delta front coarsened from 8.0 μm in 1982 to 15.4 μm in 2012. This coarsening was accompanied by a decrease of clay components, better sorting and more positive skewness. Moreover, the delta morphology in the study area changed from an overall accretion of 1.0 cm/yr to an erosion of - 0.6 cm/yr. At the same time, the riverine sediment discharge decreased by 70%, and the riverine suspended sediment grain size increased from 8.4 μm to 10.5 μm. The annual wind speed and wave height slightly increased by 2% and 3%, respectively, and the tidal range showed no change trend. Considering the increased wind speed and wave height, there was no evidence that the capability of the China Coastal Current to transport sediment southward has declined in recent years. The sediment coarsening in the Yangtze delta front was thus mainly attributed to the delta's transition from accumulation to erosion which was originally generated by river damming. These findings have important implications for sediment change in many large deltaic systems due to worldwide human impacts.

  13. Thap Maeo bananas: Fast ripening and full ethylene perception at low doses.

    Science.gov (United States)

    Saraiva, Lorenzo A; Castelan, Florence P; Gomes, Bruna L; Purgatto, Eduardo; Cordenunsi-Lysenko, Beatriz R

    2018-03-01

    Brazil is a major producer and consumer of various banana types. Thap Maeo is a promising cultivar for the market due to its resistance to Black and Yellow Sigatoka disease. However, a lack of information and postharvest technologies concerning Thap Maeo physiology seems to be a significant problem limiting its expansion in the market. Thus, this study aims to establish Thap Maeo fruit's physical, biochemical, and physiological aspects, defining the best ethylene dosage for treatment considering fruit ripening parameters. Bananas were harvested and monitored during both natural and ethylene-induced ripening processes. Assessments of pulp firmness, peel color and endogenous ethylene production showed different profiles between ethylene-treated and non-treated fruits, whereas the ethylene responses concerning the carbohydrates and hormones profiles, as well as the ethylene receptors expression, were observed in all ethylene-treated fruits, even applying low concentrations of the hormone. It thus indicated the high ethylene-sensitivity of Thap Maeo cultivar. Such postharvest behaviors reverberate in lower ethylene requirements for treatment, which was established at 10μLL -1 . Ethylene-inducible changes in fruit volatile compounds throughout ripening are also discussed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. Development of Yeast Populations during Processing and Ripening of Blue Veined Cheese

    Directory of Open Access Journals (Sweden)

    Alison M. Knox

    2003-01-01

    Full Text Available Varieties of blue veined cheese were analyzed regularly during different stages of manufacturing and ripening to determine the origin of contaminating the yeasts present in them, their population diversity and development until the end of the storage. Yeast diversity and development in the inner and outer core of the cheeses during ripening were also compared. Air samples revealed few if any yeasts whereas the samples in contact with the equipment and the surroundings revealed high number of yeasts, implicating it as the possible main source of post-pasteurization contamination, as very few yeasts were isolated from the milk and cheese making process itself. Samples from the inner and outer core of the maturing cheeses had typical survival curves. The number of yeasts on the outer core was about a 100-fold more than of those in the inner core. The most abundant yeasts isolated from the environment and ripening cheeses were identified as Debaryomyces hansenii, Saccharomyces cerevisiae, Torulaspora delbrueckii, Trichosporon beigelii, Candida versatilis and Cryptococcus albidus, while the yeasts Candida zeylanoides and Dekkera anomala were additionally isolated from the environment. Yeasts were present in high number, making their occurrence in blue-veined cheeses meaningful.

  15. Marginal regression analysis of recurrent events with coarsened censoring times.

    Science.gov (United States)

    Hu, X Joan; Rosychuk, Rhonda J

    2016-12-01

    Motivated by an ongoing pediatric mental health care (PMHC) study, this article presents weakly structured methods for analyzing doubly censored recurrent event data where only coarsened information on censoring is available. The study extracted administrative records of emergency department visits from provincial health administrative databases. The available information of each individual subject is limited to a subject-specific time window determined up to concealed data. To evaluate time-dependent effect of exposures, we adapt the local linear estimation with right censored survival times under the Cox regression model with time-varying coefficients (cf. Cai and Sun, Scandinavian Journal of Statistics 2003, 30, 93-111). We establish the pointwise consistency and asymptotic normality of the regression parameter estimator, and examine its performance by simulation. The PMHC study illustrates the proposed approach throughout the article. © 2016, The International Biometric Society.

  16. Effects of gamma irradiation on ripening process of Morn-Thong durian

    International Nuclear Information System (INIS)

    Sudto, T.; Uthairatanakij, A.; Jitareerat, P.; Photchanachai, S.; Vaongcheeree, S.

    2005-09-01

    The effects of gamma irradiation on ripening process of ''Morn-Thong'' durian were studied. Fruits were irradiated with gamma ray at 0, 0.3, 0.6 and 1.0 kGy or dipped Benomyl r at 500 mg/L and then fruit were stored at room temperature. Soluble solids content (SSC), pulp colour (L*, a* and b* values), flesh firmness and weight loss were measured. The results found that irradiation at 0.3 kGy caused higher water loss compared to fruit treated with 0.6, 1.0 kGy, control and Benomyl r dipping, respectively. Fruit irradiated with 0.3 kGy had the highest SSC, indicating the induce of ripening process. However, there was inconsistent in pulp colour

  17. Identification and expression analysis of four 14-3-3 genes during fruit ripening in banana (Musa acuminata L. AAA group, cv. Brazilian).

    Science.gov (United States)

    Li, Mei-Ying; Xu, Bi-Yu; Liu, Ju-Hua; Yang, Xiao-Liang; Zhang, Jian-Bin; Jia, Cai-Hong; Ren, Li-Cheng; Jin, Zhi-Qiang

    2012-02-01

    To investigate the regulation of 14-3-3 proteins in banana (Musa acuminata L. AAA group, cv. Brazilian) fruit postharvest ripening, four cDNAs encoding 14-3-3 proteins were isolated from banana and designated as Ma-14-3-3a, Ma-14-3-3c, Ma-14-3-3e, and Ma-14-3-3i, respectively. Amino acid sequence alignment showed that the four 14-3-3 proteins shared a highly conserved core structure and variable C-terminal as well as N-terminal regions with 14-3-3 proteins from other plant species. Phylogenetic analysis revealed that the four 14-3-3 genes belong to the non-ε groups. They were differentially and specifically expressed in various tissues. Real-time RT-PCR analysis indicated that these four genes function differentially during banana fruit postharvest ripening. Three genes, Ma-14-3-3a, Ma-14-3-3c, and Ma-14-3-3e, were significantly induced by exogenous ethylene treatment. However, gene function differed in naturally ripened fruits. Ethylene could induce Ma-14-3-3c expression during postharvest ripening, but expression patterns of Ma-14-3-3a and Ma-14-3-3e suggest that these two genes appear to be involved in regulating ethylene biosynthesis during fruit ripening. No obvious relationship emerged between Ma-14-3-3i expression in naturally ripened and 1-MCP (1-methylcyclopropene)-treated fruit groups during fruit ripening. These results indicate that the 14-3-3 proteins might be involved in various regulatory processes of banana fruit ripening. Further studies will mainly focus on revealing the detailed biological mechanisms of these four 14-3-3 genes in regulating banana fruit postharvest ripening.

  18. Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia

    Directory of Open Access Journals (Sweden)

    Malaka, R.

    2017-03-01

    Full Text Available Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature, enzyme concentration, moulding pressure, coating, and ripening. The objective of this study was to evaluated of using edible coating and ripening on Dangke cheese. The experiment was conducting using factorial design with five replications. The experimental variables were the type of edible coating used (agar, CMC and bee wax and the length of ripening (10, 20 and 30 days. Parameter was measured hardness, microstructure, and sensory evaluation. The overall result indicated that the use of edible coating can extend the shelf life, increase hardness, and more compact microstructure. Sensory evaluation also indicated that the cheese coated with film forming edible materials had had white color, more milk like smell (smelly milk, and smoother texture.

  19. Changes in oxidative stress in transgenic RNAi ACO1 tomato fruit during ripening

    Science.gov (United States)

    Eglous, Najat Mohamed; Ali, Zainon Mohd; Hassan, Maizom; Zainal, Zamri

    2013-11-01

    Tomato (Solanum Lycopersicum L.) is the second most cultivated vegetable in the world and widely used as a system for studying the role of ethylene during fruit ripening. Our objective was to study the oxidative stress and antioxidative metabolism during ripening of non transgenic tomato and transgenic line-21 tomato which reduced ethylene. The line-21 of transgenic tomato plants (RNAi ACO1) had lower ethylene production and longer shelf-life more than 32 days as compared to the wild-type fruits which have very short shelf-life. In this study, tomato fruit were divided into five different stages (MG: mature green 5%, B: breaker 25%, T: turning 50%, O: orange75%, RR: red ripe100%). The activity of lipoxygenase (LOX) and lipid peroxidation (MDA) were measured to assess changes in oxidative stress. The LOX activity and MDA content decreased significantly obtaining 2.6-fold and 1.2-fold, respectively, as compared to the wild type fruit. However, superoxide dismutase (SOD) and catalase (CAT) activities were increased to 1.9 and 1.2 folds from the mature green to the fully ripe stage in transgenic tomatoes. Furthermore, the wild type tomato increases 1.3 in SOD and 1.6 in CAT activities. The overall results indicate that the wild type tomato fruit showed a faster rate of ripening, parallel to decline in the rate of enzymatic antioxidative systems as compared to the transgenic line-21 tomato fruit. In addition, the results show that the antioxidant capacity is improved during the ripening process and is accompanied by an increase in the oxidative stress.

  20. Compositional changes in banana ( Musa ssp. ) fruits during ripening

    African Journals Online (AJOL)

    overripe banana fruits, respectively. The results showed that the nutritional composition of banana pulp was diversely affected by ripening. Changes in mineral composition varied and were not consistent with the stages of ripeness. Bananas are considered a good source of Mg in the diet, and the data obtained herein ...

  1. Pectins, Hemicelluloses and Celluloses Show Specific Dynamics in the Internal and External Surfaces of Grape Berry Skin During Ripening.

    Science.gov (United States)

    Fasoli, Marianna; Dell'Anna, Rossana; Dal Santo, Silvia; Balestrini, Raffaella; Sanson, Andrea; Pezzotti, Mario; Monti, Francesca; Zenoni, Sara

    2016-06-01

    Grapevine berry skin is a complex structure that contributes to the final size and shape of the fruit and affects its quality traits. The organization of cell wall polysaccharides in situ and their modification during ripening are largely uncharacterized. The polymer structure of Corvina berry skin, its evolution during ripening and related modifying genes were determined by combing mid-infrared micro-spectroscopy and multivariate statistical analysis with transcript profiling and immunohistochemistry. Spectra were acquired in situ using a surface-sensitive technique on internal and external sides of the skin without previous sample pre-treatment, allowing comparison of the related cell wall polymer dynamics. The external surface featured cuticle-related bands; the internal surface showed more adsorbed water. Application of surface-specific normalization revealed the major molecular changes related to hemicelluloses and pectins in the internal surface and to cellulose and pectins in the external surface and that they occur between mid-ripening and full ripening in both sides of the skin. Transcript profiling of cell wall-modifying genes indicated a general suppression of cell wall metabolism during ripening. Genes related to pectin metabolism-a β-galactosidase, a pectin(methyl)esterase and a pectate lyase-and a xyloglucan endotransglucosylase/hydrolase, involved in hemicellulose modification, showed enhanced expression. In agreement with Fourier transform infrared spectroscopy, patterns due to pectin methyl esterification provided new insights into the relationship between pectin modifications and the associated transcript profile during skin ripening. This study proposes an original description of polymer dynamics in grape berries during ripening, highlighting differences between the internal and external sides of the skin. © The Author 2016. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For

  2. Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese.

    Science.gov (United States)

    Oh, Sangnam; Park, Mi-Ri; Ryu, Sangdon; Maburutse, Brighton; Kim, Ji-Uk; Kim, Younghoon

    2017-09-28

    MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per 200 mg/200 μl of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a timedependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs ( miR-93, miR-106a, miR-130, miR-155, miR-181a , and miR- 223 ) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223 , which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

  3. Molecular characterization of banana NAC transcription factors and their interactions with ethylene signalling component EIL during fruit ripening.

    Science.gov (United States)

    Shan, Wei; Kuang, Jian-fei; Chen, Lei; Xie, Hui; Peng, Huan-huan; Xiao, Yun-yi; Li, Xue-ping; Chen, Wei-xin; He, Quan-guang; Chen, Jian-ye; Lu, Wang-jin

    2012-09-01

    The plant-specific NAC (NAM, ATAF1/2, and CUC2) transcription factors (TFs) play important roles in plant growth, development, and stress responses. However, the precise role of NAC TFs in relation to fruit ripening is poorly understood. In this study, six NAC genes, designated MaNAC1-MaNAC6, were isolated and characterized from banana fruit. Subcellular localization showed that MaNAC1-MaNAC5 proteins localized preferentially to the nucleus, while MaNAC6 was distributed throughout the entire cell. A transactivation assay in yeast demonstrated that MaNAC4 and MaNAC6, as well as their C-terminal regions, possessed trans-activation activity. Gene expression profiles in fruit with four different ripening characteristics, including natural, ethylene-induced, 1-methylcyclopropene (1-MCP)-delayed, and a combination of 1-MCP with ethylene treatment, revealed that the MaNAC genes were differentially expressed in peel and pulp during post-harvest ripening. MaNAC1 and MaNAC2 were apparently upregulated by ethylene in peel and pulp, consistent with the increase in ethylene production. In contrast, MaNAC3 in peel and pulp and MaNAC5 in peel were constitutively expressed, and transcripts of MaNAC4 in peel and pulp and MaNAC6 in peel decreased, while MaNAC5 or MaNAC6 in pulp increased slightly during fruit ripening. Furthermore, the MaNAC2 promoter was activated after ethylene application, further enhancing the involvement of MaNAC2 in fruit ripening. More importantly, yeast two-hybrid and bimolecular fluorescence complementation analyses confirmed that MaNAC1/2 physically interacted with a downstream component of ethylene signalling, ethylene insensitive 3 (EIN3)-like protein, termed MaEIL5, which was downregulated during ripening. Taken together, these results suggest that MaNACs such as MaNAC1/MaNAC2, may be involved in banana fruit ripening via interaction with ethylene signalling components.

  4. Precipitation behavior and martensite lath coarsening during tempering of T/P92 ferritic heat-resistant steel

    Science.gov (United States)

    Xu, Lin-qing; Zhang, Dan-tian; Liu, Yong-chang; Ning, Bao-qun; Qiao, Zhi-xia; Yan, Ze-sheng; Li, Hui-jun

    2014-05-01

    Tempering is an important process for T/P92 ferritic heat-resistant steel from the viewpoint of microstructure control, as it facilitates the formation of final tempered martensite under serving conditions. In this study, we have gained deeper insights on the mechanism underlying the microstructural evolution during tempering treatment, including the precipitation of carbides and the coarsening of martensite laths, as systematically analyzed by optical microscopy, transmission electron microscopy, and high-resolution transmission electron microscopy. The chemical composition of the precipitates was analyzed using energy dispersive X-ray spectroscopy. Results indicate the formation of M3C (cementite) precipitates under normalized conditions. However, they tend to dissolve within a short time of tempering, owing to their low thermal stability. This phenomenon was substantiated by X-ray diffraction analysis. Besides, we could observe the precipitation of fine carbonitrides (MX) along the dislocations. The mechanism of carbon diffusion controlled growth of M23C6 can be expressed by the Zener's equation. The movement of Y-junctions was determined to be the fundamental mechanism underlying the martensite lath coarsening process. Vickers hardness was estimated to determine their mechanical properties. Based on the comprehensive analysis of both the micro-structural evolution and hardness variation, the process of tempering can be separated into three steps.

  5. Microstructural and Microhardness Evolution from Homogenization and Hot Isostatic Pressing on Selective Laser Melted Inconel 718: Structure, Texture, and Phases

    Directory of Open Access Journals (Sweden)

    Raiyan Seede

    2018-05-01

    Full Text Available In this work, the microstructure, texture, phases, and microhardness of 45° printed (with respect to the build direction homogenized, and hot isostatically pressed (HIP cylindrical IN718 specimens are investigated. Phase morphology, grain size, microhardness, and crystallographic texture at the bottom of each specimen differ from those of the top due to changes in cooling rate. High cooling rates during the printing process generated a columnar grain structure parallel to the building direction in the as-printed condition with a texture transition from (001 orientation at the bottom of the specimen to (111 orientation towards the specimen top based on EBSD analysis. A mixed columnar and equiaxed grain structure associated with about a 15% reduction in texture is achieved after homogenization treatment. HIP treatment caused significant grain coarsening, and engendered equiaxed grains with an average diameter of 154.8 µm. These treatments promoted the growth of δ-phase (Ni3Nb and MC-type brittle (Ti, NbC carbides at grain boundaries. Laves phase (Fe2Nb was also observed in the as-printed and homogenized specimens. Ostwald ripening of (Ti, NbC carbides caused excessive grain growth at the bottom of the HIPed IN718 specimens, while smaller grains were observed at their top. Microhardness in the as-fabricated specimens was 236.9 HV and increased in the homogenized specimens by 19.3% to 282.6 HV due to more even distribution of secondary precipitates, and the nucleation of smaller grains. A 36.1% reduction in microhardness to 180.5 HV was found in the HIPed condition due to   γ ″ phase dissolution and differences in grain morphology.

  6. Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes.

    Science.gov (United States)

    Wall-Medrano, Abraham; González-Aguilar, Gustavo A; Loarca-Piña, Guadalupe F; López-Díaz, José A; Villegas-Ochoa, Mónica A; Tortoledo-Ortiz, Orlando; Olivas-Aguirre, Francisco J; Ramos-Jiménez, Arnulfo; Robles-Zepeda, Ramón

    2016-12-01

    The fruit of Guamúchil is an excellent source of bioactive compounds for human health although their natural occurrence could be affected by the ripening process. The aim was to evaluate some physicochemical, chemical and antioxidant changes in guamúchil fruit during six ripening stages (I to VI). A defined trend (p ≤ 0.003) was observed for color [°Hue, 109 (light green) to 20 (dark red)], anthocyanins (+571 %), soluble solids (+0.33 o Brix), ash (+16 %), sucrose (-91 %), proanthocyanidins (63 %), ascorbic acid (-52 %) and hydrolysable PC (-21 %). Carotenoids were not detected and chlorogenic acid was the most abundant phenolic compound. Maximal availability of these bioactives per ripening stage (p ≤ 0.03) was as follows: I (protein/ lipids/ sucrose/ proanthocyanidins/ hydrolysable phenolics), II (total sugars/ascorbic acid), III (total phenolics), IV (flavonoids/ chlorogenic acid) and VI (fructose/ glucose/ anthocyanins). Color change was explained by sucrose (β = 0.47) and anthocyanin (β = 0.20) contents (p < 0.001). Radical scavenging capacity (ORAC, DPPH and TEAC) strongly correlated with total PC (r = 0.49-0.65, p ≤ 0.001) but 89 % of ORAC's associated variance was explained by anthocyanin + sucrose + ascorbic acid (p ≤ 0.0001). Guamúchil fruit could be a more convenient source of specific bioactive compounds if harvested at different ripening stages.

  7. The transcriptional regulatory network mediated by banana (Musa acuminata) dehydration-responsive element binding (MaDREB) transcription factors in fruit ripening.

    Science.gov (United States)

    Kuang, Jian-Fei; Chen, Jian-Ye; Liu, Xun-Cheng; Han, Yan-Chao; Xiao, Yun-Yi; Shan, Wei; Tang, Yang; Wu, Ke-Qiang; He, Jun-Xian; Lu, Wang-Jin

    2017-04-01

    Fruit ripening is a complex, genetically programmed process involving the action of critical transcription factors (TFs). Despite the established significance of dehydration-responsive element binding (DREB) TFs in plant abiotic stress responses, the involvement of DREBs in fruit ripening is yet to be determined. Here, we identified four genes encoding ripening-regulated DREB TFs in banana (Musa acuminata), MaDREB1, MaDREB2, MaDREB3, and MaDREB4, and demonstrated that they play regulatory roles in fruit ripening. We showed that MaDREB1-MaDREB4 are nucleus-localized, induced by ethylene and encompass transcriptional activation activities. We performed a genome-wide chromatin immunoprecipitation and high-throughput sequencing (ChIP-Seq) experiment for MaDREB2 and identified 697 genomic regions as potential targets of MaDREB2. MaDREB2 binds to hundreds of loci with diverse functions and its binding sites are distributed in the promoter regions proximal to the transcriptional start site (TSS). Most of the MaDREB2-binding targets contain the conserved (A/G)CC(G/C)AC motif and MaDREB2 appears to directly regulate the expression of a number of genes involved in fruit ripening. In combination with transcriptome profiling (RNA sequencing) data, our results indicate that MaDREB2 may serve as both transcriptional activator and repressor during banana fruit ripening. In conclusion, our study suggests a hierarchical regulatory model of fruit ripening in banana and that the MaDREB TFs may act as transcriptional regulators in the regulatory network. © 2017 The Authors. New Phytologist © 2017 New Phytologist Trust.

  8. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

    Directory of Open Access Journals (Sweden)

    Jokovic Natasa

    2011-01-01

    Full Text Available Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

  9. Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect.

    Science.gov (United States)

    Engel, E; Nicklaus, S; Septier, C; Salles, C; Le Quéré, J L

    2001-06-01

    The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect due to fat, proteins, and cheese structure. The evolution of this matrix effect during ripening was discussed for each taste characteristic.

  10. Secondary growth mechanism of SiGe islands deposited on a mixed-phase microcrystalline Si by ion beam co-sputtering.

    Science.gov (United States)

    Ke, S Y; Yang, J; Qiu, F; Wang, Z Q; Wang, C; Yang, Y

    2015-11-06

    We discuss the SiGe island co-sputtering deposition on a microcrystalline silicon (μc-Si) buffer layer and the secondary island growth based on this pre-SiGe island layer. The growth phenomenon of SiGe islands on crystalline silicon (c-Si) is also investigated for comparison. The pre-SiGe layer grown on μc-Si exhibits a mixed-phase structure, including SiGe islands and amorphous SiGe (a-SiGe) alloy, while the layer deposited on c-Si shows a single-phase island structure. The preferential growth and Ostwald ripening growth are shown to be the secondary growth mechanism of SiGe islands on μc-Si and c-Si, respectively. This difference may result from the effect of amorphous phase Si (AP-Si) in μc-Si on the island growth. In addition, the Si-Ge intermixing behavior of the secondary-grown islands on μc-Si is interpreted by constructing the model of lateral atomic migration, while this behavior on c-Si is ascribed to traditional uphill atomic diffusion. It is found that the aspect ratios of the preferential-grown super islands are higher than those of the Ostwald-ripening ones. The lower lateral growth rate of super islands due to the lower surface energy of AP-Si on the μc-Si buffer layer for the non-wetting of Ge at 700 °C and the stronger Si-Ge intermixing effect at 730 °C may be responsible for this aspect ratio difference.

  11. Photocatalytic perfermance of sandwich-like BiVO_4 sheets by microwave assisted synthesis

    International Nuclear Information System (INIS)

    Liu, Suqin; Tang, Huiling; Zhou, Huan; Dai, Gaopeng; Wang, Wanqiang

    2017-01-01

    Graphical abstract: Sandwich-like BiVO_4 sheets were successfully synthesized via a facile microwave-assisted method. The as-prepared samples exhibit a high activity for the degradation of methyl orange under visible light irradiation. - Highlights: • Sandwich-like BiVO_4 sheets were synthesized by a facile microwave-assisted method. • The presence of PEG-10000 plays a critical role in the formation of BiVO_4 sheets. • Ostwald ripening is the primary driving force for the formation of sandwich-like BiVO_4. • The sandwich-like BiVO_4 sheets exhibit a high visible-light photocatalytic activity. - Abstract: Sandwich-like BiVO_4 sheets were successfully synthesized in an aqueous solution containing bismuth nitrate, ammonium metavanadate and polyethylene glycol with a molecular weight of 10,000 (PEG-10000) using a facile microwave-assisted method. The as-prepared samples were characterized by scanning electron microscopy, N_2 adsorption-desorption, X-ray diffraction, X-ray photoelectron spectroscopy (XPS), and UV–vis diffuse reflectance spectroscopy. The results show that the presence of PEG-10000 plays a critical role in the formation of BiVO_4 sheets, and Ostwald ripening is the primary driving force for the formation of sandwich-like structures. The sandwich-like BiVO_4 sheets exhibit a high activity for the degradation of methyl orange under visible light irradiation (λ ≥ 420 nm). The enhancement of photocatalytic activity of sandwich-like BiVO_4 sheets can be attributed to its large surface area over the irregular BiVO_4 particles.

  12. Digestive ripening: a synthetic method par excellence for core–shell ...

    Indian Academy of Sciences (India)

    persity of nanoparticles. An even more remarkable feature of digestive ripening exemplified here is, it could be exercised as a synthetic method towards vari- ous heterostructured materials like core–shell particles, nanoalloys, and nanocomposites in combination with the synthetic method, solvated metal atom dispersion.

  13. Tryptophan Levels during Grape Ripening: Effects of Cultural Practices

    Directory of Open Access Journals (Sweden)

    Ana Ruiz-Rodríguez

    2017-06-01

    Full Text Available Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen.

  14. Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.

    Science.gov (United States)

    Arenas, Ricardo; González, Leticia; Sacristán, Noelia; Tornadijo, María E; Fresno, José M

    2015-03-15

    Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production. The main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg⁻¹ of cheese), an average content of protein (452.8 g kg⁻¹ TS) and fat (475.1 g kg⁻¹ TS) and the presence of residual lactose (12.5 g kg⁻¹ TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 g kg⁻¹ TS) and sodium (8.29 g kg⁻¹ TS) were the most abundant mineral elements in cheese, whereas calcium levels (1.92 g kg⁻¹ TS) were very low. Proteolysis extension and depth were very low, which resulted in almost zero degradation of αs1- and β-casein. Fat acidity increased during ripening, reaching final values of 50.1 mg KOH kg⁻¹ of fat. The main free fatty acid was C16:0, followed by C18:1 and C14:0. These results suggest that this variety undergoes a limited proteolysis and moderate lipolysis during ripening. The low pH, low calcium content and limited proteolysis led to a crumbly texture in this cheese variety. © 2014 Society of Chemical Industry.

  15. Identification of volatile compound markers during the ripening and senescence of lulo (Solanum quitoense Lam.).

    Science.gov (United States)

    Corpas Iguarán, Eduardo; Taborda Ocampo, Gonzalo; Tapasco Alzate, Omar

    2018-01-01

    Lulo ( Solanum quitoense Lam.) is an exotic fruit cultivated in Colombia. During ripening and senescence, this climactic fruit undergoes biochemical processes that produce the volatiles responsible for its aroma. This study aimed to evaluate the changes in the volatile content during the ripening and senescence of lulo. Analysis of the volatile composition of lulo harvested in each of its five ripening stages and during its senescence time when stored at 18 ± 2 °C was performed using HS-SPME with GC-MS. Throughout ripening, the most notable change was the transformation of alcohols such as (Z)-3-hexen-1-ol and 1-penten-3-ol to afford esters such as (Z)-3-hexenyl acetate and ketones such as 1-penten-3-one. Some acids reacted with alcohols to produce acetate and hexanoate esters, concentrations which increased more than sixfold between stage one and five. Moreover, all the major compounds were C 6 straight chain compounds related to the lipoxygenase pathway. During senescence, majority of compounds were methyl esters, which increased in concentration consistently until day eight. Remarkably, the content of methyl butanoate increased from 0.9% of the total amount of volatiles on day two up to 76.4% on day eight. Some of these volatiles are probably contributors to the "off flavor" during senescence.

  16. Study of sugar phloem unloading in ripening grape berries under water stress conditions

    Directory of Open Access Journals (Sweden)

    Zenphing Wang

    2003-12-01

    Full Text Available Sugar phloem unloading in ripening grape berries (Vitis vinifera L. cv. Syrah was studied under water stress conditions using the «beny-cup» technique. After veraison, berry growth, the potential Exposed Leaf Area (pELA and photosynthetic activity are clearly reduced in water-stressed vines (- 0.5 > Ψb > - 0.6 MPa as compared to normal 1 Ψ-watcred vines (Mb = - 0.2 MPa. The ratio pELA/yield is also reduced, which is particular to this experiment. The beiries' ripening period (between veraison and maturity can be divided into three growth phases, Illa, Illb and IIlc. During phase Ma, the berries grow rapidly; at this point, water stress severely inhibits cell expan¬ sion of the berries but does not impact on daily sugar accumulation. During phase Mb, the berries grow slowly in both water-stressed and control vines. Water stress can shorten this phase and reduce sugar accumulation in the berries by decreasing daily sugar unloading. During phase II le, the Iresh weight and volume of the berries decreases as does the daily sugar unloading. During the day, sugar unloading in ripening berries occurs mainly in the morning (7 am to 10.30 am and at noon (1 to 1.30 pm; little sugar is unloaded in the afternoon (4 pm to 4.30 pin. Moderate water stress from veraison to maturity affects végétative growth (i.e. the growth of primary and secoridary shoots, and reduces the exposed leaf area, photosynthetic activity, berry growth, and the accumulation of sugar at the end of ripening (phases Mb and IIlc.

  17. Impact of casing damaging on aflatoxin B1 concentration during the ripening of dry-fermented meat sausages.

    Science.gov (United States)

    Pleadin, Jelka; Kovačević, Dragan; Perković, Irena

    2015-01-01

    The aim of this article is to investigate the impact of casing damaging on the formation of aflatoxin B1 (AFB1) during the ripening of dry-fermented meat sausages. The level of AFB1 contamination was determined in 24 samples using the ELISA immunoassay throughout a six-month production period. While with intact casing samples no contamination was observed throughout the whole production process, in damaged casing samples AFB1 was detected in the ripening end-stages in the range of 1.62-4.49 μg/kg. The results showed that casing damaging occurring during long-term ripening of dry-fermented sausages can cause AFB1 contamination, possibly arising on the grounds of diffusion of this mycotoxin from the product surface to its interior.

  18. Defect dynamics and coarsening dynamics in smectic-C films

    Science.gov (United States)

    Pargellis, A. N.; Finn, P.; Goodby, J. W.; Panizza, P.; Yurke, B.; Cladis, P. E.

    1992-12-01

    We study the dynamics of defects generated in free-standing films of liquid crystals following a thermal quench from the smectic-A phase to the smectic-C phase. The defects are type-1 disclinations, and the strain field between defect pairs is confined to 2π walls. We compare our observations with a phenomenological model that includes dipole coupling of the director field to an external ordering field. This model is able to account for both the observed coalescence dynamics and the observed ordering dynamics. In the absence of an ordering field, our model predicts the defect density ρ to scale with time t as ρ lnρ~t-1. When the dipole coupling of the director field to an external ordering field is included, both the model and experiments show the defect coarsening proceeds as ρ~e-αt with the strain field confined to 2π walls. The external ordering field most likely arises from the director's tendency to align with edge dislocations within the liquid-crystal film.

  19. Thin film phase and local chirality of surface-bound MOP4 nanofibers

    DEFF Research Database (Denmark)

    Balzer, Frank; Röthel, Christian; Rubahn, Horst-Günter

    2016-01-01

    Vacuum deposition of the methoxy-functionalized p-quaterphenylene MOP4 on muscovite mica at elevated temperatures led to the formation of several ten micrometer long nanofibers. As shown by X-ray diffraction and polarized optical microscopy, the fibers are formed by lying molecules which grow...... diffraction (LEED) that had a crystal structure different from that of the fibers. Transfer of the sample from a vacuum to ambient conditions led to dewetting and the formation of clusters from the lying molecules. The samples aged via Ostwald ripening due to the presence of water vapor, which was monitored...

  20. The home as an appropriate setting for women undertaking cervical ripening before the induction of labour.

    Science.gov (United States)

    Reid, Margaret; Lorimer, Karen; Norman, Jane E; Bollapragada, Shrikant S; Norrie, John

    2011-02-01

    to explore women's experiences of cervical ripening using isosorbide mononitrate (IMN) in the home as part of the main randomised controlled trial. qualitative study with semi-structured interviews carried out at three weeks post partum. Interview transcripts were analysed to identify recurrent themes, focusing on why women became involved in the study, their views about both the self-medication and the home setting, and whether they would repeat the experience. the home. twenty women enrolled in the main randomised controlled trial. the study is part of a double-blind randomised controlled trial with 350 patients investigating whether a nitric oxide donor (IMN) used in cervical ripening improves the process of induction of labour. women liked the opportunity to remain at home during the cervical ripening process. Timing and setting were central issues; women hoped that it would hasten labour, while the home was seen as a setting offering freedom, security and reassurance, as opposed to the hospital, seen as constraining. Two women reported problems with IMN but the remainder reported that they would repeat the experience. women were very positive about the opportunity to undertake cervical ripening at home. It is important to explore this setting further for appropriate interventions. Copyright © 2009 Elsevier Ltd. All rights reserved.

  1. Induction of AGAMOUS gene expression plays a key role in ripening of tomato sepals in vitro.

    Science.gov (United States)

    Ishida, B K; Jenkins, S M; Say, B

    1998-03-01

    In vitro culture of VFNT Cherry tomato sepals (calyx) at 16-21 degrees C results in developmental changes that are similar to those that occur in fruit tissue [10]. Sepals become swollen, red, and succulent, produce ethylene, and have increased levels of polygalacturonase RNA. They also produce many flavor volatiles characteristic of ripe tomato fruit and undergo similar changes in sugar content [11]. We examined the expression of the tomato AGAMOUS gene, TAG1, in ripening, in vitro sepal cultures and other tissues from the plant and found that TAG1 RNA accumulates to higher levels than expected from data from other plants. Contrary to reports on the absence of AGAMOUS in sepals, TAG1 RNA levels in green sepals from greenhouse-grown plants is detectable, its concentration increasing with in vitro ripening to levels that were even higher than in red, ripe fruit. Sepals of fruit on transgenic tomato plants that expressed TAG1 ectopically were induced by low temperature to ripen in vivo, producing lycopene and undergoing cell wall softening as is characteristic of pericarpic tissue. We therefore propose that the induction of elevated TAG1 gene expression plays a key role in developmental changes that result in sepal ripening.

  2. PERUBAHAN KOMPOSISI VOLATIL DAGING BUAH MANGGA "KENSINGTON PRIDE" SELAMA PEMASAKAN [Changes in Volatile Compound Composition of Kensington Pride Mango Pulp During Fruit Ripening

    Directory of Open Access Journals (Sweden)

    Herianus J.D Lalel

    2003-08-01

    Full Text Available Volatile compounds of ‘Kesington Pride’ mango produced from the pulp during fruit ripening were studied using headspace solid-phase microextraction (SPME as a sampling method and gas chromatography with a flame ionisation detector (GC-FID and gas chromatography mass spectrophotometry (GC-MS for analysis. Ethylene production and respiration reached a peak on the second and third day of ripening, respectively. Seventy-eight volatile compounds were identified from the pulp of ‘Kesington Pride’ mango; however, only 73 volatile compounds were present in notable amount. The most abundant group of volatile compounds was monoterpenes, accounting for abaout 44% of the total identified compounds, followed by sesquiterpenes (19%, aldehydes (11%,esters (10% aromatics (8%, alcohol (2%, ketones (2%, alkanes (1% and norisoprenoid (1%. -Terpinolene was the major compound during ripening. Except for -pinene, 3,7-dimethl-1,3,7-octatriene, 4-methl-1 (1-methylethylidene-cyclohexene, p-mentha-1,5,8-triene, aloocimene, the concentration of all other monoterpenes increased for the first six or eight days and decreased afterwards. All sesquiteroenes, p-cymene, p-cymen-9-ol,2-ethyl-1,4-dimethl benzene also increased during ripening and peaked on day four, six or eight of ripening. Ketones, aldehydes alkane and cis-3-hexenol, on the other hand, decreased during ripening. Ethanol, esters and norisoprenoid increased quite sharply at the end of ripening period.

  3. Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality.

    Science.gov (United States)

    Lukić, Igor; Žanetić, Mirella; Jukić Špika, Maja; Lukić, Marina; Koprivnjak, Olivera; Brkić Bubola, Karolina

    2017-10-01

    The interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. (Olea europaea L.) virgin olive oil phenols, volatiles, and sensory quality were investigated. Olives were picked at three ripening degrees with International Olive Council indices of 0.68, 2.48 and 4.10, and processed by malaxation at 22 and 30°C, and at both temperatures for 30 and 60min. Ripening exhibited the strongest effect, and malaxation duration the weakest. Phenols were generally found to decrease during ripening; however 3,4-DHPEA-EDA and p-HPEA-EDA increased. Similar behaviour was observed for (E)-2-hexenal. Higher malaxation temperature induced an increase in particular important phenols and C6 alcohols, while C6 aldehydes mostly decreased. Interactions between the factors were established, mostly between ripening degree and malaxation temperature: the effect of the latter was most pronounced for ripe olives, especially for 3,4-DHPEA-EDA, p-HPEA-EDA and C6 volatiles. Sensory attributes were generally in agreement with the chemical composition. Copyright © 2017 Elsevier Ltd. All rights reserved.

  4. Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening

    Directory of Open Access Journals (Sweden)

    Kyung-Hoon Choi

    2015-01-01

    Full Text Available This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5% of red ginseng hydrolyzates (RGH- or red ginseng extract (RGE-added Asiago cheeses (AC during ripening at 14°C for 4 months. The moisture content significantly increased with increasing concentrations of both RGH- and RGE- added AC (p<0.05. While RGHAC and RGEAC were more yellow and darker with increasing concentrations than that of control (p<0.05, the color was not influenced from the hydrolysis. In texture analysis, hardness, cohesiveness, and chewiness of RGHAC and RGEAC significantly decreased compared to the control during the ripening (p<0.05. In sensory analysis, bitterness and ginseng flavor and taste scores increased significantly with increasing the concentrations of RGH and RGE during ripening (p<0.05. In conclusion, the addition of RGH and RGE into cheese slightly influenced the properties of Asiago cheese, and similarities were observed between RGHAC and RGEAC. Thus, the lower concentrations (0.1% to 0.3% of RGH and RGE added to AC were preferred for color, texture, and sensory during the ripening, therefore, these cheeses would be worth developing commercially.

  5. Expression patterns of cell wall-modifying genes from banana during fruit ripening and in relationship with finger drop

    Science.gov (United States)

    Mbéguié-A-Mbéguié, D.; Hubert, O.; Baurens, F. C.; Matsumoto, T.; Chillet, M.; Fils-Lycaon, B.; Sidibé-Bocs, S.

    2009-01-01

    Few molecular studies have been devoted to the finger drop process that occurs during banana fruit ripening. Recent studies revealed the involvement of changes in the properties of cell wall polysaccharides in the pedicel rupture area. In this study, the expression of cell-wall modifying genes was monitored in peel tissue during post-harvest ripening of Cavendish banana fruit, at median area (control zone) and compared with that in the pedicel rupture area (drop zone). To this end, three pectin methylesterase (PME) and seven xyloglucan endotransglycosylase/hydrolase (XTH) genes were isolated. The accumulation of their mRNAs and those of polygalaturonase, expansin, and pectate lyase genes already isolated from banana were examined. During post-harvest ripening, transcripts of all genes were detected in both zones, but accumulated differentially. MaPME1, MaPG1, and MaXTH4 mRNA levels did not change in either zone. Levels of MaPME3 and MaPG3 mRNAs increased greatly only in the control zone and at the late ripening stages. For other genes, the main molecular changes occurred 1–4 d after ripening induction. MaPME2, MaPEL1, MaPEL2, MaPG4, MaXTH6, MaXTH8, MaXTH9, MaEXP1, MaEXP4, and MaEXP5 accumulated highly in the drop zone, contrary to MaXTH3 and MaXTH5, and MaEXP2 throughout ripening. For MaPG2, MaXET1, and MaXET2 genes, high accumulation in the drop zone was transient. The transcriptional data obtained from all genes examined suggested that finger drop and peel softening involved similar mechanisms. These findings also led to the proposal of a sequence of molecular events leading to finger drop and to suggest some candidates. PMID:19357434

  6. Effect of microgravity simulation using 3D clinostat on cavendish banana (Musa acuminata AAA Group) ripening process

    Science.gov (United States)

    Dwivany, Fenny Martha; Esyanti, Rizkita R.; Prapaisie, Adeline; Puspa Kirana, Listya; Latief, Chunaeni; Ginaldi, Ari

    2016-11-01

    The objective of the research was to determine the effect of microgravity simulation by 3D clinostat on Cavendish banana (Musa acuminata AAA group) ripening process. In this study, physical, physiological changes as well as genes expression were analysed. The result showed that in microgravity simulation condition ripening process in banana was delayed and the MaACOl, MaACSl and MaACS5 gene expression were affected.

  7. Identification and characterization of miRNAs in ripening fruit of Lycium barbarum L. using high-throughput sequencing

    Directory of Open Access Journals (Sweden)

    Shaohua eZeng

    2015-09-01

    Full Text Available MicroRNAs (miRNAs are master regulators of gene activity documented to play central roles in fruit ripening in model plant species, yet little is known of their roles in Lycium barbarum L. fruits. In this study, miRNA levels in L. barbarum fruit samples at four developmental stages, were assayed using Illumina HiSeqTM2000. This revealed the presence of 50 novel miRNAs and 38 known miRNAs in L. barbarum fruits. Of the novel miRNAs, 36 were specific to L. barbarum fruits compared with L. chinense. A number of stage-specific miRNAs were identified and GO terms were assigned to 194 unigenes targeted by miRNAs. The majority of GO terms of unigenes targeted by differentially expressed miRNAs are ‘intracellular organelle’, ‘binding’, ‘metabolic process’, ‘pigmentation’, and ‘biological regulation’. Enriched KEGG analysis indicated that nucleotide excision repair and ubiquitin mediated proteolysis were over-represented during the initial stage of ripening, with ABC transporters and sulfur metabolism pathways active during the middle stages and ABC transporters and spliceosome enriched in the final stages of ripening. Several miRNAs and their targets serving as potential regulators in L. barbarum fruit ripening were identified using quantitative reverse transcription polymerase chain reaction. The miRNA-target interactions were predicted for L. barbarum ripening regulators including miR156/157 with LbCNR and LbWRKY8, and miR171 with LbGRAS. Additionally, regulatory interactions potentially controlling fruit quality and nutritional value via sugar and secondary metabolite accumulation were identified. These include miR156 targeting of fructokinase and 1-deoxy-D-xylulose-5-phosphate synthase and miR164 targeting of beta-fructofuranosidase. In sum, valuable information revealed by small RNA sequencing in this study will provide a solid foundation for uncovering the miRNA-mediated mechanism of fruit ripening and quality in this

  8. Transcript and metabolite analysis in Trincadeira cultivar reveals novel information regarding the dynamics of grape ripening.

    Science.gov (United States)

    Fortes, Ana M; Agudelo-Romero, Patricia; Silva, Marta S; Ali, Kashif; Sousa, Lisete; Maltese, Federica; Choi, Young H; Grimplet, Jerome; Martinez-Zapater, José M; Verpoorte, Robert; Pais, Maria S

    2011-11-02

    Grapes (Vitis vinifera L.) are economically the most important fruit crop worldwide. However, the complexity of molecular and biochemical events that lead to the onset of ripening of nonclimacteric fruits is not fully understood which is further complicated in grapes due to seasonal and cultivar specific variation. The Portuguese wine variety Trincadeira gives rise to high quality wines but presents extremely irregular berry ripening among seasons probably due to high susceptibility to abiotic and biotic stresses. Ripening of Trincadeira grapes was studied taking into account the transcriptional and metabolic profilings complemented with biochemical data. The mRNA expression profiles of four time points spanning developmental stages from pea size green berries, through véraison and mature berries (EL 32, EL 34, EL 35 and EL 36) and in two seasons (2007 and 2008) were compared using the Affymetrix GrapeGen® genome array containing 23096 probesets corresponding to 18726 unique sequences. Over 50% of these probesets were significantly differentially expressed (1.5 fold) between at least two developmental stages. A common set of modulated transcripts corresponding to 5877 unigenes indicates the activation of common pathways between years despite the irregular development of Trincadeira grapes. These unigenes were assigned to the functional categories of "metabolism", "development", "cellular process", "diverse/miscellanenous functions", "regulation overview", "response to stimulus, stress", "signaling", "transport overview", "xenoprotein, transposable element" and "unknown". Quantitative RT-PCR validated microarrays results being carried out for eight selected genes and five developmental stages (EL 32, EL 34, EL 35, EL 36 and EL 38). Metabolic profiling using 1H NMR spectroscopy associated to two-dimensional techniques showed the importance of metabolites related to oxidative stress response, amino acid and sugar metabolism as well as secondary metabolism. These

  9. Compositional and enzymatic changes during Guafa fruit ripening

    Energy Technology Data Exchange (ETDEWEB)

    Bashir, Hind Abdelmonem [Dept. of Horticulture, Faculty of Agriculture, University of Khartoum, Khartoum (Sudan)

    1999-05-01

    Compositional changes in fruit pulp and peel during ripening of white-and pink-fleshed guava fruit types were investigated. Fruit tissue firmeness decreased progressively, in a similar manner,in both Guava types. The white and pink guavas exhibited a typical climacteric pattern of respiration, with climacteric peak at 7.6 kilogram-force (kg-f) flesh firmness in both types. Total soluble solids (TTS) and total sugars increased in pulp and peel of both guava types with decrease in flesh firmness, more increase in total sugars ,which was determined using calorimetric method, was observed after the climacteric peak. Reducing sugars and titratable acidity increased up to the climacteric peak and decreased afterwards. Total protein increased up to the full-ripe stage and then decreased. Ascorbic acid and phenolic compounds decreased continuously during ripening of the two types. The peel showed higher values of ascorbic acid and phenolic compounds compared to the pulp. The white-fleshed guavas had higher levels of TTS, total sugars, reducing sugars, titrable acidity and ascorbic acid content compared to the pink-fleshed fruits. Changes in the activities of the cell wall degrading enzymes, pectinesterase (PE), Polygalacturonase (PG) and cellulose were also studied to find out the reason for tissue softening in guava fruit during handling, transportation and storage.

  10. Compositional and enzymatic changes during Guafa fruit ripening

    International Nuclear Information System (INIS)

    Bashir, Hind Abdelmonem

    1999-05-01

    Compositional changes in fruit pulp and peel during ripening of white-and pink-fleshed guava fruit types were investigated. Fruit tissue firmeness decreased progressively, in a similar manner,in both Guava types. The white and pink guavas exhibited a typical climacteric pattern of respiration, with climacteric peak at 7.6 kilogram-force (kg-f) flesh firmness in both types. Total soluble solids (TTS) and total sugars increased in pulp and peel of both guava types with decrease in flesh firmness, more increase in total sugars ,which was determined using calorimetric method, was observed after the climacteric peak. Reducing sugars and titratable acidity increased up to the climacteric peak and decreased afterwards. Total protein increased up to the full-ripe stage and then decreased. Ascorbic acid and phenolic compounds decreased continuously during ripening of the two types. The peel showed higher values of ascorbic acid and phenolic compounds compared to the pulp. The white-fleshed guavas had higher levels of TTS, total sugars, reducing sugars, titrable acidity and ascorbic acid content compared to the pink-fleshed fruits. Changes in the activities of the cell wall degrading enzymes, pectinesterase (PE), Polygalacturonase (PG) and cellulose were also studied to find out the reason for tissue softening in guava fruit during handling, transportation and storage

  11. Metabolite and proteome changes during the ripening of Syrah and Cabernet Sauvignon grape varieties cultured in a nontraditional wine region in Brazil.

    Science.gov (United States)

    Fraige, Karina; González-Fernández, Raquel; Carrilho, Emanuel; Jorrín-Novo, Jesús V

    2015-01-15

    Grapevines are an important fruit crop from economic and cultural point of views in many countries, including Brazil, where the practice of vitiviniculture is being developed in different regions. We compared the anthocyanin concentration, the main organic acids and sugars, and the proteome profiles during berry ripening of Syrah and Cabernet Sauvignon grapes from two distinct geographical sources in São Paulo State. The proteome was mapped by two-dimensional gel electrophoresis and differentially abundant proteins during the ripening process were subjected to MALDI-TOF/TOF-MS analysis. An increase in sugar concentration and in anthocyanin content was observed, as well a decrease in the tartaric and malic acid concentration. A total of 128 spots varied with geographical origin, grape variety, and ripening stage, with 108 being identified. The identified proteins resulted in 80 gene products. A multivariate analysis of protein abundance clustered the samples according to grape variety, geographical origin, and stage of ripening, and showed the possibility of using proteomics to characterize three variables: variety, area where grown, and the ripening process. The changes observed during the ripening process corresponded to enzymes involved in sugar and organic acid metabolism. These results are in accordance with the metabolic profile reported for the process. Given the importance of discriminating grapes, thus making the adulteration of wines more difficult, in this paper we showed the possibility of differentiating varieties of grapes, geographical area of cultivation and stage of ripening by combining the results of differentially abundant protein determinations and multivariate analysis. Copyright © 2014 Elsevier B.V. All rights reserved.

  12. Perturbation of polyamine catabolism affects grape ripening of Vitis vinifera cv. Trincadeira.

    Science.gov (United States)

    Agudelo-Romero, Patricia; Ali, Kashif; Choi, Young H; Sousa, Lisete; Verpoorte, Rob; Tiburcio, Antonio F; Fortes, Ana M

    2014-01-01

    Grapes are economically the most important fruit worldwide. However, the complexity of biological events that lead to ripening of nonclimacteric fruits is not fully understood, particularly the role of polyamines' catabolism. The transcriptional and metabolic profilings complemented with biochemical data were studied during ripening of Trincadeira grapes submitted to guazatine treatment, a potent inhibitor of polyamine oxidase activity. The mRNA expression profiles of one time point (EL 38) corresponding to harvest stage was compared between mock and guazatine treatments using Affymetrix GrapeGen(®) genome array. A total of 2113 probesets (1880 unigenes) were differentially expressed between these samples. Quantitative RT-PCR validated microarrays results being carried out for EL 35 (véraison berries), EL 36 (ripe berries) and EL 38 (harvest stage berries). Metabolic profiling using HPLC and (1)H NMR spectroscopy showed increase of putrescine, proline, threonine and 1-O-ethyl-β-glucoside in guazatine treated samples. Genes involved in amino acid, carbohydrate and water transport were down-regulated in guazatine treated samples suggesting that the strong dehydrated phenotype obtained in guazatine treated samples may be due to impaired transport mechanisms. Genes involved in terpenes' metabolism were differentially expressed between guazatine and mock treated samples. Altogether, results support an important role of polyamine catabolism in grape ripening namely in cell expansion and aroma development. Copyright © 2013 Elsevier Masson SAS. All rights reserved.

  13. Border-crossing model for the diffusive coarsening of two-dimensional and quasi-two-dimensional wet foams

    Science.gov (United States)

    Schimming, C. D.; Durian, D. J.

    2017-09-01

    For dry foams, the transport of gas from small high-pressure bubbles to large low-pressure bubbles is dominated by diffusion across the thin soap films separating neighboring bubbles. For wetter foams, the film areas become smaller as the Plateau borders and vertices inflate with liquid. So-called "border-blocking" models can explain some features of wet-foam coarsening based on the presumption that the inflated borders totally block the gas flux; however, this approximation dramatically fails in the wet or unjamming limit where the bubbles become close-packed spheres and coarsening proceeds even though there are no films. Here, we account for the ever-present border-crossing flux by a new length scale defined by the average gradient of gas concentration inside the borders. We compute that it is proportional to the geometric average of film and border thicknesses, and we verify this scaling by numerical solution of the diffusion equation. We similarly consider transport across inflated vertices and surface Plateau borders in quasi-two-dimensional foams. And we show how the d A /d t =K0(n -6 ) von Neumann law is modified by the appearance of terms that depend on bubble size and shape as well as the concentration gradient length scales. Finally, we use the modified von Neumann law to compute the growth rate of the average bubble area, which is not constant.

  14. Preoperative ripening of the cervix before operative hysteroscopy.

    Science.gov (United States)

    Al-Fozan, Haya; Firwana, Belal; Al Kadri, Hanan; Hassan, Samar; Tulandi, Togas

    2015-04-23

    Hysteroscopy is an operation in which the gynaecologist examines the uterine cavity using a small telescopic instrument (hysteroscope) inserted via the vagina and the cervix. Almost 50% of hysteroscopic complications are related to difficulty with cervical entry. Potential complications include cervical tears, creation of a false passage, perforation, bleeding, or simply difficulty in entering the internal os (between the cervix and the uterus) with the hysteroscope. These complications may possibly be reduced with adequate preparation of the cervix (cervical ripening) prior to hysteroscopy. Cervical ripening agents include oral or vaginal prostaglandin, which can be synthetic (e.g misoprostol) or natural (e.g. dinoprostone) and vaginal osmotic dilators, which can be naturally occurring (e.g. laminaria) or synthetic. To determine whether preoperative cervical preparation facilitates cervical dilatation and reduces the complications of operative hysteroscopy in women undergoing the procedure for any condition. In August 2014 we searched sources including the Menstrual Disorders and Subfertility Group (MDSG) Trials Register, Cochrane Central Register of Controlled Trials (CENTRAL), MEDLINE, EMBASE, PsycINFO, CINAHL, ClinicalTrials.gov and reference lists of relevant articles. We searched for published and unpublished studies in any language. Two review authors independently selected randomised controlled trials (RCTs) of cervical ripening agents used before operative hysteroscopy in pre- and postmenopausal women. Cervical ripening agents could be compared to each other, placebo or no treatment. Data extraction and quality assessment were conducted independently by two review authors. The primary review outcomes were effectiveness of cervical dilatation (defined as the proportion of women requiring mechanical cervical dilatation) and intraoperative complications. Secondary outcomes were mean time required to dilate the cervix, preoperative pain, cervical width

  15. Upshot of the ripening time on biological activities, phenol content ...

    African Journals Online (AJOL)

    Anis

    2013-10-02

    Oct 2, 2013 ... ripening time, seed count and ability to reflow (Wessels,. 1988; Pimienta, 1990 .... at 50°C for 120 min, and the absorbance was measured using a model EAR 400 micro .... regenerate the ''active” reduced antioxidant. Iron reducing .... adsorption to cell membranes, interaction with enzymes, substrate and ...

  16. The Citrus ABA signalosome: identification and transcriptional regulation during sweet orange fruit ripening and leaf dehydration.

    Science.gov (United States)

    Romero, Paco; Lafuente, María T; Rodrigo, María J

    2012-08-01

    The abscisic acid (ABA) signalling core in plants include the cytosolic ABA receptors (PYR/PYL/RCARs), the clade-A type 2C protein phosphatases (PP2CAs), and the subclass III SNF1-related protein kinases 2 (SnRK2s). The aim of this work was to identify these ABA perception system components in sweet orange and to determine the influence of endogenous ABA on their transcriptional regulation during fruit development and ripening, taking advantage of the comparative analysis between a wild-type and a fruit-specific ABA-deficient mutant. Transcriptional changes in the ABA signalosome during leaf dehydration were also studied. Six PYR/PYL/RCAR, five PP2CA, and two subclass III SnRK2 genes, homologous to those of Arabidopsis, were identified in the Citrus genome. The high degree of homology and conserved motifs for protein folding and for functional activity suggested that these Citrus proteins are bona fide core elements of ABA perception in orange. Opposite expression patterns of CsPYL4 and CsPYL5 and ABA accumulation were found during ripening, although there were few differences between varieties. In contrast, changes in expression of CsPP2CA genes during ripening paralleled those of ABA content and agreeed with the relevant differences between wild-type and mutant fruit transcript accumulation. CsSnRK2 gene expression continuously decreased with ripening and no remarkable differences were found between cultivars. Overall, dehydration had a minor effect on CsPYR/PYL/RCAR and CsSnRK2 expression in vegetative tissue, whereas CsABI1, CsAHG1, and CsAHG3 were highly induced by water stress. The global results suggest that responsiveness to ABA changes during citrus fruit ripening, and leaf dehydration was higher in the CsPP2CA gene negative regulators than in the other ABA signalosome components.

  17. A new tomato NAC (NAM/ATAF1/2/CUC2) transcription factor, SlNAC4, functions as a positive regulator of fruit ripening and carotenoid accumulation.

    Science.gov (United States)

    Zhu, Mingku; Chen, Guoping; Zhou, Shuang; Tu, Yun; Wang, Yi; Dong, Tingting; Hu, Zongli

    2014-01-01

    Fruit ripening in tomato (Solanum lycopersicum) is a complicated development process affected by both endogenous hormonal and genetic regulators and external signals. Although the role of NOR, a member of the NAC domain family, in mediating tomato fruit ripening has been established, its underlying molecular mechanisms remain unclear. To explore further the role of NAC transcription factors in fruit ripening, we characterized a new tomato NAC domain protein, named SlNAC4, which shows high accumulation in sepal and at the onset of fruit ripening. Various stress treatments including wounding, NaCl, dehydration and low temperature significantly increased the expression of SlNAC4. Reduced expression of SlNAC4 by RNA interference (RNAi) in tomato resulted in delayed fruit ripening, suppressed Chl breakdown and decreased ethylene synthesis mediated mainly through reduced expression of ethylene biosynthesis genes of system-2, and reduced carotenoids by alteration of the carotenoid pathway flux. Transgenic tomato fruits also displayed significant down-regulation of multiple ripening-associated genes, indicating that SlNAC4 functions as a positive regulator of fruit ripening by affecting ethylene synthesis and carotenoid accumulation. Moreover, we also noted that SlNAC4 could not be induced by ethylene and may function upstream of the ripening regulator RIN and positively regulate its expression. Yeast two-hybrid assay further revealed that SlNAC4 could interact with both RIN and NOR protein. These results suggested that ethylene-dependent and -independent processes are regulated by SlNAC4 in the fruit ripening regulatory network.

  18. Banana ethylene response factors are involved in fruit ripening through their interactions with ethylene biosynthesis genes.

    Science.gov (United States)

    Xiao, Yun-yi; Chen, Jian-ye; Kuang, Jiang-fei; Shan, Wei; Xie, Hui; Jiang, Yue-ming; Lu, Wang-jin

    2013-05-01

    The involvement of ethylene response factor (ERF) transcription factor (TF) in the transcriptional regulation of ethylene biosynthesis genes during fruit ripening remains largely unclear. In this study, 15 ERF genes, designated as MaERF1-MaERF15, were isolated and characterized from banana fruit. These MaERFs were classified into seven of the 12 known ERF families. Subcellular localization showed that MaERF proteins of five different subfamilies preferentially localized to the nucleus. The 15 MaERF genes displayed differential expression patterns and levels in peel and pulp of banana fruit, in association with four different ripening treatments caused by natural, ethylene-induced, 1-methylcyclopropene (1-MCP)-delayed, and combined 1-MCP and ethylene treatments. MaERF9 was upregulated while MaERF11 was downregulated in peel and pulp of banana fruit during ripening or after treatment with ethylene. Furthermore, yeast-one hybrid (Y1H) and transient expression assays showed that the potential repressor MaERF11 bound to MaACS1 and MaACO1 promoters to suppress their activities and that MaERF9 activated MaACO1 promoter activity. Interestingly, protein-protein interaction analysis revealed that MaERF9 and -11 physically interacted with MaACO1. Taken together, these results suggest that MaERFs are involved in banana fruit ripening via transcriptional regulation of or interaction with ethylene biosynthesis genes.

  19. Identification of Differentially Expressed Genes Associated with Apple Fruit Ripening and Softening by Suppression Subtractive Hybridization.

    Science.gov (United States)

    Zhang, Zongying; Jiang, Shenghui; Wang, Nan; Li, Min; Ji, Xiaohao; Sun, Shasha; Liu, Jingxuan; Wang, Deyun; Xu, Haifeng; Qi, Sumin; Wu, Shujing; Fei, Zhangjun; Feng, Shouqian; Chen, Xuesen

    2015-01-01

    Apple is one of the most economically important horticultural fruit crops worldwide. It is critical to gain insights into fruit ripening and softening to improve apple fruit quality and extend shelf life. In this study, forward and reverse suppression subtractive hybridization libraries were generated from 'Taishanzaoxia' apple fruits sampled around the ethylene climacteric to isolate ripening- and softening-related genes. A set of 648 unigenes were derived from sequence alignment and cluster assembly of 918 expressed sequence tags. According to gene ontology functional classification, 390 out of 443 unigenes (88%) were assigned to the biological process category, 356 unigenes (80%) were classified in the molecular function category, and 381 unigenes (86%) were allocated to the cellular component category. A total of 26 unigenes differentially expressed during fruit development period were analyzed by quantitative RT-PCR. These genes were involved in cell wall modification, anthocyanin biosynthesis, aroma production, stress response, metabolism, transcription, or were non-annotated. Some genes associated with cell wall modification, anthocyanin biosynthesis and aroma production were up-regulated and significantly correlated with ethylene production, suggesting that fruit texture, coloration and aroma may be regulated by ethylene in 'Taishanzaoxia'. Some of the identified unigenes associated with fruit ripening and softening have not been characterized in public databases. The results contribute to an improved characterization of changes in gene expression during apple fruit ripening and softening.

  20. Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution.

    Directory of Open Access Journals (Sweden)

    Yanping Wang

    Full Text Available Watermelon (Citrullus lanatus (Thunb. Matsum. & Nakai is a non-climacteric fruit. The modern sweet-dessert watermelon is the result of years of cultivation and selection for fruits with desirable qualities. To date, the mechanisms of watermelon fruit ripening, and the role of abscisic acid (ABA in this process, has not been well understood. We quantified levels of free and conjugated ABA contents in the fruits of cultivated watermelon (97103; C. lanatus subsp. vulgaris, semi-wild germplasm (PI179878; C. lanatus subsp. mucosospermus, and wild germplasm (PI296341-FR; C. lanatus subsp. lanatus. Results showed that ABA content in the fruits of 97103 and PI179878 increased during fruit development and ripening, but maintained a low steady state in the center flesh of PI296341-FR fruits. ABA levels in fruits were highest in 97103 and lowest in PI296341-FR, but no obvious differences in ABA levels were observed in seeds of these lines. Examination of 31 representative watermelon accessions, including different C. lanatus subspecies and ancestral species, showed a correlation between soluble solids content (SSC and ABA levels in ripening fruits. Furthermore, injection of exogenous ABA or nordihydroguaiaretic acid (NDGA into 97103 fruits promoted or inhibited ripening, respectively. Transcriptomic analyses showed that the expression levels of several genes involved in ABA metabolism and signaling, including Cla009779 (NCED, Cla005404 (NCED, Cla020673 (CYP707A, Cla006655 (UGT and Cla020180 (SnRK2, varied significantly in cultivated and wild watermelon center flesh. Three SNPs (-738, C/A; -1681, C/T; -1832, G/T in the promoter region of Cla020673 (CYP707A and one single SNP (-701, G/A in the promoter of Cla020180 (SnRK2 exhibited a high level of correlation with SSC variation in the 100 tested accessions. Our results not only demonstrate for the first time that ABA is involved in the regulation of watermelon fruit ripening, but also provide insights into

  1. Abscisic acid pathway involved in the regulation of watermelon fruit ripening and quality trait evolution.

    Science.gov (United States)

    Wang, Yanping; Guo, Shaogui; Tian, Shouwei; Zhang, Jie; Ren, Yi; Sun, Honghe; Gong, Guoyi; Zhang, Haiying; Xu, Yong

    2017-01-01

    Watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai) is a non-climacteric fruit. The modern sweet-dessert watermelon is the result of years of cultivation and selection for fruits with desirable qualities. To date, the mechanisms of watermelon fruit ripening, and the role of abscisic acid (ABA) in this process, has not been well understood. We quantified levels of free and conjugated ABA contents in the fruits of cultivated watermelon (97103; C. lanatus subsp. vulgaris), semi-wild germplasm (PI179878; C. lanatus subsp. mucosospermus), and wild germplasm (PI296341-FR; C. lanatus subsp. lanatus). Results showed that ABA content in the fruits of 97103 and PI179878 increased during fruit development and ripening, but maintained a low steady state in the center flesh of PI296341-FR fruits. ABA levels in fruits were highest in 97103 and lowest in PI296341-FR, but no obvious differences in ABA levels were observed in seeds of these lines. Examination of 31 representative watermelon accessions, including different C. lanatus subspecies and ancestral species, showed a correlation between soluble solids content (SSC) and ABA levels in ripening fruits. Furthermore, injection of exogenous ABA or nordihydroguaiaretic acid (NDGA) into 97103 fruits promoted or inhibited ripening, respectively. Transcriptomic analyses showed that the expression levels of several genes involved in ABA metabolism and signaling, including Cla009779 (NCED), Cla005404 (NCED), Cla020673 (CYP707A), Cla006655 (UGT) and Cla020180 (SnRK2), varied significantly in cultivated and wild watermelon center flesh. Three SNPs (-738, C/A; -1681, C/T; -1832, G/T) in the promoter region of Cla020673 (CYP707A) and one single SNP (-701, G/A) in the promoter of Cla020180 (SnRK2) exhibited a high level of correlation with SSC variation in the 100 tested accessions. Our results not only demonstrate for the first time that ABA is involved in the regulation of watermelon fruit ripening, but also provide insights into the

  2. The role of FaBG3 in fruit ripening and B. cinerea fungal infection of strawberry.

    Science.gov (United States)

    Li, Qian; Ji, Kai; Sun, Yufei; Luo, Hao; Wang, Hongqing; Leng, Ping

    2013-10-01

    In plants, β-glucosidases (BG) have been implicated in developmental and pathogen defense, and are thought to take part in abscisic acid (ABA) synthesis via hydrolysis of ABA glucose ester to release active ABA; however, there is no genetic evidence for the role of BG genes in ripening and biotic/abiotic stress in fruits. To clarify the role of BG genes in fruit, eight Fa/FvBG genes encoding β-glucosidase were isolated using information from the GenBank strawberry nucleotide database. Of the Fa/FvBG genes examined, expression of FaBG3 was the highest, showing peaks at the mature stage, coincident with the changes observed in ABA content. To verify the role of this gene, we suppressed the expression of FaBG3 via inoculation with Agrobacterium tumefaciens containing tobacco rattle virus carrying a FaBG3 fragment (RNAi). The expression of FaBG3 in FaBG3-RNAi-treated fruit was markedly reduced, and the ABA content was lower than that of the control. FaBG3-RNAi-treated fruit did not exhibit full ripening, and were firmer, had lower sugar content, and were pale compared with the control due to down-regulation of ripening-related genes. FaBG3-RNAi-treated fruit with reduced ABA levels were much more resistant to Botrytis cinerea fungus but were more sensitive to dehydration stress than control fruit. These results indicate that FaBG3 may play key roles in fruit ripening, dehydration stress and B. cinerea fungal infection in strawberries via modulation of ABA homeostasis and transcriptional regulation of ripening-related genes. © 2013 The Authors The Plant Journal © 2013 John Wiley & Sons Ltd.

  3. Expression profiles of a MhCTR1 gene in relation to banana fruit ripening.

    Science.gov (United States)

    Hu, Huei-Lin; Do, Yi-Yin; Huang, Pung-Ling

    2012-07-01

    The banana (Musa spp.) is a typical climacteric fruit of high economic importance. The development of bananas from maturing to ripening is characterized by increased ethylene production accompanied by a respiration burst. To elucidate the signal transduction pathway involved in the ethylene regulation of banana ripening, a gene homologous to Arabidopsis CTR1 (constitutive triple response 1) was isolated from Musa spp. (Hsien Jin Chiao, AAA group) and designated as MhCTR1. MhCTR1 spans 11.5 kilobases and consists of 15 exons and 14 introns with consensus GT-AG nucleotides situated at their boundaries. MhCTR1 encodes a polypeptide of 805 amino acid residues with a calculated molecular weight of 88.6 kDa. The deduced amino acid sequence of MhCTR1 demonstrates 55%, 56% and 55% homology to AtCTR1, RhCTR1, and LeCTR1, respectively. MhCTR1 is expressed mostly in the mature green pulp and root organs. During fruit development MhCTR1 expression increases just before ethylene production rises. Moreover, MhCTR1 expression was detected mainly in the pulps at ripening stage 3, and correlated with the onset of peel yellowing, while MhCTR1 was constitutively expressed in the peels. MhCTR1 expression could be induced by ethylene treatment (0.01 μL L(-1)), and MhCTR1 expression decreased in both peel and pulp 24 h after treatment. Overall, changes observed in MhCTR1 expression in the pulp closely related to the regulation of the banana ripening process. Copyright © 2012. Published by Elsevier Masson SAS.

  4. Evaluation of Isosorbide Mononitrate for Preinduction of Cervical Ripening: A Randomized Placebo-Controlled Trial.

    Directory of Open Access Journals (Sweden)

    Ramya Krishnamurthy

    2015-06-01

    Full Text Available To evaluate the safety and efficacy of Isosorbide mononitrate (IMN as a cervical ripening agent prior to induction of labour in term pregnant women.A randomized placebo-controlled study was conducted on 100 term singleton pregnancies planned for induction of labour. The participants were randomly assigned to two groups. One group received 40 mg IMN and the other group received 40mg of placebo kept vaginally. The main outcome of this study was to evaluate the efficacy of IMN in cervical ripening based on the change in modified Bishop score and the effect on time duration between the drug insertion and delivery. Safety of isosorbide mononitrate was assessed by measuring variables related to maternal and neonatal outcomes.Baseline demographic characteristics were similar in both groups. The mean change in modified Bishop score after 2 doses of 40mg IMN was insignificant when compared to placebo. Though IMN shortened the time duration between the drug insertion to delivery when compared to placebo, it was statistically insignificant. The need for oxytocin and 2(nd ripening agent was less in IMN group when compared to placebo group but statistically this also proved to be insignificant. It was noted that there was an increase in caesarean deliveries in IMN than in placebo group. IMN did not cause any significant change in maternal hemodynamics and adverse side effects. Though NICU admission and stay was less in IMN than in placebo group, it was statistically insignificant.Though IMN did not cause any maternal and neonatal adverse effects, it was found to be inefficient in comparison to placebo as a cervical ripening agent.

  5. Effect of LED irradiation on the ripening and nutritional quality of postharvest banana fruit.

    Science.gov (United States)

    Huang, Jen-Yi; Xu, Fengying; Zhou, Weibiao

    2018-04-24

    With the ability to tailor wavelengths necessary to the photosynthetically active radiation spectrum of plant pigments, light-emitting diodes (LEDs) offer vast possibilities in horticultural lighting. The influence of LED light irradiation on major postharvest features of banana was investigated. Mature green bananas were treated daily with selected blue (464-474 nm), green (515-525 nm) and red (617-627 nm) LED lights for 8 days, and compared with non-illuminated control. The positive effect of LED lighting on the acceleration of ripening in bananas was greatest for blue, followed by red and green. Under the irradiation of LED lights, faster peel de-greening and flesh softening, and increased ethylene production and respiration rate in bananas were observed during storage. Furthermore, the accumulations of ascorbic acid, total phenols, and total sugars in banana fruit were enhanced by LED light exposure. LED light treatment can induce the ripening of bananas and improve their quality and nutrition potential. These findings might provide new chemical-free strategies to shorten the time to ripen banana after harvest by using LED light source. This article is protected by copyright. All rights reserved.

  6. Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.

    Science.gov (United States)

    Novella-Rodríguez, Sonia; Veciana-Nogués, M Teresa; Roig-Sagués, Artur X; Trujillo-Mesa, Antonio J; Vidal-Carou, M Carmen

    2004-05-01

    The effect of the hygienic quality of milk on changes in microbial counts and biogenic amine content was evaluated during ripening of goat cheeses manufactured from pasteurized and raw milks at 1, 14, 30, 60 and 90 d. The original milk, rennet, curd and whey were also included in the study. The pH, salt content and extent of proteolysis in the cheese were also evaluated. Spermidine and spermine were the main amines in raw milk, while they were minor amines in cheeses. Other amines increased markedly during ripening, tyramine being the main amine in cheese made from raw milk and cadaverine and putrescine in those produced from pasteurized milk. Enterobacteriaceae counts decreased during ripening whereas those of lactic acid bacteria increased, especially lactobacilli and enterococci. Cheese made from raw milk showed higher microbial counts during ripening than those made from pasteurized milk, especially for Enterobacteriaceae and enterococci, counts being 2 or 3 log units higher. Raw milk cheese showed remarkably higher biogenic amines compared with pasteurized milk cheeses. Therefore, pasteurization of milk causes a decrease in final biogenic amine content of cheese as a result of the reduction of its microbial counts.

  7. Modeling the growth of Listeria monocytogenes in mold-ripened cheeses.

    Science.gov (United States)

    Lobacz, Adriana; Kowalik, Jaroslaw; Tarczynska, Anna

    2013-06-01

    This study presents possible applications of predictive microbiology to model the safety of mold-ripened cheeses with respect to bacteria of the species Listeria monocytogenes during (1) the ripening of Camembert cheese, (2) cold storage of Camembert cheese at temperatures ranging from 3 to 15°C, and (3) cold storage of blue cheese at temperatures ranging from 3 to 15°C. The primary models used in this study, such as the Baranyi model and modified Gompertz function, were fitted to growth curves. The Baranyi model yielded the most accurate goodness of fit and the growth rates generated by this model were used for secondary modeling (Ratkowsky simple square root and polynomial models). The polynomial model more accurately predicted the influence of temperature on the growth rate, reaching the adjusted coefficients of multiple determination 0.97 and 0.92 for Camembert and blue cheese, respectively. The observed growth rates of L. monocytogenes in mold-ripened cheeses were compared with simulations run with the Pathogen Modeling Program (PMP 7.0, USDA, Wyndmoor, PA) and ComBase Predictor (Institute of Food Research, Norwich, UK). However, the latter predictions proved to be consistently overestimated and contained a significant error level. In addition, a validation process using independent data generated in dairy products from the ComBase database (www.combase.cc) was performed. In conclusion, it was found that L. monocytogenes grows much faster in Camembert than in blue cheese. Both the Baranyi and Gompertz models described this phenomenon accurately, although the Baranyi model contained a smaller error. Secondary modeling and further validation of the generated models highlighted the issue of usability and applicability of predictive models in the food processing industry by elaborating models targeted at a specific product or a group of similar products. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. Different Preclimacteric Events in Apple Cultivars with Modified Ripening Physiology

    Directory of Open Access Journals (Sweden)

    Vikram Singh

    2017-09-01

    Full Text Available “Anna” is an early season apple cultivar exhibiting a fast softening and juiciness loss during storage, in comparison to two mid-late season cultivars “Galaxy” and “GD.” The poor storage capacity of “Anna” was correlated with high lipid oxidation-related autoluminescence, high respiration and ethylene production rates, associated with high expression of MdACO1, 2, 4, 7, and MdACS1. All cultivars at harvest responded to exogenous ethylene by enhancing ethylene production, typical of system-II. The contribution of pre-climacteric events to the poor storage capacity of “Anna” was examined by comparing respiration and ethylene production rates, response to exogenous ethylene, expression of genes responsible for ethylene biosynthesis and response, and developmental regulators in the three cultivars throughout fruit development. In contrast to the “Galaxy” and “GD,” “Anna” showed higher ethylene production and respiration rates during fruit development, and exhibited auto-stimulatory (system II-like effect in response to exogenous ethylene. The higher ethylene production rate in “Anna” was correlated with higher expression of ethylene biosynthesis genes, MdACS3a MdACO2, 4, and 7 during early fruit development. The expression of negative regulators of ripening (AP2/ERF and ethylene response pathway, (MdETR1,2 and MdCTR1 was lower in “Anna” in comparison to the other two cultivars throughout development and ripening. Similar pattern of gene expression was found for SQUAMOSA promoter binding protein (SBP-box genes, including MdCNR and for MdFUL. Taken together, this study provides new understanding on pre-climacteric events in “Anna” that might affect its ripening behavior and physiology following storage.

  9. Heterogeneous coarsening of Pb phase and the effect of Cu addition on it in a nanophase composite of Al-10 wt%Pb alloy prepared by mechanical alloying

    International Nuclear Information System (INIS)

    Zhu, M.; Liu, X.; Wu, Z.F.; Ouyang, L.Z.; Zeng, M.Q.

    2009-01-01

    A nanophase composite of Al-10 wt%Pb alloy was prepared by mechanical alloying. The coarsening behavior of Pb phase in the composite during heating process was investigated by X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and nanoindentation test. The present work shows that the Pb phase grew substantially and had two different size distributions when the heating temperature was above 823 K. The different size distributions of Pb phase were owing to different grain size ranges of Al matrix in different regions, which led to the different growth rates of the Pb phase in those regions. It has been proposed that the different size ranges of Al grain appeared upon heating were originated from a statistical size distribution of Al grains in the as-milled powder. With the addition of a small amount of Cu, the heterogeneous growth of Pb phase can be suppressed, and the coarsening of Pb phase shows two distinct rates. This indicates that the coarsening is mainly governed by grain boundary diffusion and lattice diffusion of Al matrix in the initial stage and the later one, respectively

  10. Fruit development and ripening.

    Science.gov (United States)

    Seymour, Graham B; Østergaard, Lars; Chapman, Natalie H; Knapp, Sandra; Martin, Cathie

    2013-01-01

    Fruiting structures in the angiosperms range from completely dry to highly fleshy organs and provide many of our major crop products, including grains. In the model plant Arabidopsis, which has dry fruits, a high-level regulatory network of transcription factors controlling fruit development has been revealed. Studies on rare nonripening mutations in tomato, a model for fleshy fruits, have provided new insights into the networks responsible for the control of ripening. It is apparent that there are strong similarities between dry and fleshy fruits in the molecular circuits governing development and maturation. Translation of information from tomato to other fleshy-fruited species indicates that regulatory networks are conserved across a wide spectrum of angiosperm fruit morphologies. Fruits are an essential part of the human diet, and recent developments in the sequencing of angiosperm genomes have provided the foundation for a step change in crop improvement through the understanding and harnessing of genome-wide genetic and epigenetic variation.

  11. Dynamic changes in the date palm fruit proteome during development and ripening

    KAUST Repository

    Marondedze, Claudius; Gehring, Christoph A; Thomas, Ludivine

    2014-01-01

    in gel comparative proteomics combined with tandem mass spectrometry were used to study date fruit development and ripening. Total proteins were extracted using a phenol-based protocol. A total of 189 protein spots were differentially regulated (p≤0

  12. Dynamics in the concentrations of health-promoting compounds: lupeol, mangiferin and different phenolic acids during postharvest ripening of mango fruit.

    Science.gov (United States)

    Vithana, Mekhala Dk; Singh, Zora; Johnson, Stuart K

    2018-03-01

    Mango fruit (Mangifera indica L.) is renowned for its pleasant taste and as a rich source of health beneficial compounds. The aim of this study was to investigate the changes in concentrations of health-promoting compounds, namely ascorbic acid, carotenoids, antioxidants, lupeol, mangiferin, total phenols and individual phenolic acids, as well as ethylene production and respiration rates during climacteric ripening in 'Kensington Pride' and 'R2E2' mango fruit. The climacteric ethylene and respiration peaks were noted on the third day of the fruit ripening period. The concentrations of total carotenoids in the pulp, total antioxidants in both pulp and peel, and total phenols of the peel, lupeol and mangiferin were significantly elevated, whereas the concentration of ascorbic acid declined during post-climacteric ripening. Gallic, chlorogenic and vanillic acids were identified as the major phenolic acids in both pulp and peel of 'Kensington Pride' and 'R2E2' mangoes. The concentrations of phenolic acids (gallic, chlorogenic, vanillic, ferulic and caffeic acids) also increased during the post-climacteric phase. The concentrations of all phenolic compounds were several-fold higher in the peel than pulp. Mangoes at post-climacteric ripening phase offer the highest concentrations of health-promoting compounds. Peel, at this stage of fruit ripening, could be exploited as a good source for extraction of these compounds. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Photocatalytic perfermance of sandwich-like BiVO{sub 4} sheets by microwave assisted synthesis

    Energy Technology Data Exchange (ETDEWEB)

    Liu, Suqin, E-mail: liusuqin888@126.com [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China); Hubei Key Laboratory of Low Dimensional Optoelectronic Materials and Devices, Xiangyang 441053 (China); Tang, Huiling; Zhou, Huan [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China); Dai, Gaopeng, E-mail: dgp2000@126.com [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China); Wang, Wanqiang [Department of Chemical engineering and Food Science, Hubei University of arts and science, Xiangyang 441053 (China)

    2017-01-01

    Graphical abstract: Sandwich-like BiVO{sub 4} sheets were successfully synthesized via a facile microwave-assisted method. The as-prepared samples exhibit a high activity for the degradation of methyl orange under visible light irradiation. - Highlights: • Sandwich-like BiVO{sub 4} sheets were synthesized by a facile microwave-assisted method. • The presence of PEG-10000 plays a critical role in the formation of BiVO{sub 4} sheets. • Ostwald ripening is the primary driving force for the formation of sandwich-like BiVO{sub 4}. • The sandwich-like BiVO{sub 4} sheets exhibit a high visible-light photocatalytic activity. - Abstract: Sandwich-like BiVO{sub 4} sheets were successfully synthesized in an aqueous solution containing bismuth nitrate, ammonium metavanadate and polyethylene glycol with a molecular weight of 10,000 (PEG-10000) using a facile microwave-assisted method. The as-prepared samples were characterized by scanning electron microscopy, N{sub 2} adsorption-desorption, X-ray diffraction, X-ray photoelectron spectroscopy (XPS), and UV–vis diffuse reflectance spectroscopy. The results show that the presence of PEG-10000 plays a critical role in the formation of BiVO{sub 4} sheets, and Ostwald ripening is the primary driving force for the formation of sandwich-like structures. The sandwich-like BiVO{sub 4} sheets exhibit a high activity for the degradation of methyl orange under visible light irradiation (λ ≥ 420 nm). The enhancement of photocatalytic activity of sandwich-like BiVO{sub 4} sheets can be attributed to its large surface area over the irregular BiVO{sub 4} particles.

  14. Microstructure of selective laser melted nickel–titanium

    International Nuclear Information System (INIS)

    Bormann, Therese; Müller, Bert; Schinhammer, Michael; Kessler, Anja; Thalmann, Peter; Wild, Michael de

    2014-01-01

    In selective laser melting, the layer-wise local melting of metallic powder by means of a scanning focused laser beam leads to anisotropic microstructures, which reflect the pathway of the laser beam. We studied the impact of laser power, scanning speed, and laser path onto the microstructure of NiTi cylinders. Here, we varied the laser power from 56 to 100 W and the scanning speed from about 100 to 300 mm/s. In increasing the laser power, the grain width and length increased from (33 ± 7) to (90 ± 15) μm and from (60 ± 20) to (600 ± 200) μm, respectively. Also, the grain size distribution changed from uni- to bimodal. Ostwald-ripening of the crystallites explains the distinct bimodal size distributions. Decreasing the scanning speed did not alter the microstructure but led to increased phase transformation temperatures of up to 40 K. This was experimentally determined using differential scanning calorimetry and explained as a result of preferential nickel evaporation during the fabrication process. During selective laser melting of the NiTi shape memory alloy, the control of scanning speed allows restricted changes of the transformation temperatures, whereas controlling the laser power and scanning path enables us to tailor the microstructure, i.e. the crystallite shapes and arrangement, the extent of the preferred crystallographic orientation and the grain size distribution. - Highlights: • Higher laser powers during selective laser melting of NiTi lead to larger grains. • Selective laser melting of NiTi gives rise to preferred <111> orientation. • The observed Ni/Ti ratio depends on the exposure time. • Ostwald ripening explains the bimodal grain size distribution

  15. Carotenoid Profile, Antioxidant Capacity, and Chromoplasts of Pink Guava (Psidium guajava L. Cv. 'Criolla') during Fruit Ripening.

    Science.gov (United States)

    Rojas-Garbanzo, Carolina; Gleichenhagen, Maike; Heller, Annerose; Esquivel, Patricia; Schulze-Kaysers, Nadine; Schieber, Andreas

    2017-05-10

    Pigments of pericarp and pulp of pink guava (Psidium guajava L. cv. 'Criolla') were investigated to elucidate the profile and the accumulation of main carotenoids during four stages of fruit ripening by using HPLC-DAD and APCI-MS/MS analysis. Seventeen carotenoids were identified, and changes in their profile during fruit ripening were observed. The carotenoids all-trans-β-carotene, 15-cis-lycopene, and all-trans-lycopene were present in all ripening stages, but all-trans-lycopene was found to be predominant (from 63% to 92% of total carotenoids) and responsible for the high lipophilic antioxidant capacity determined by spectrophotometric assays. By using light and transmission electron microscopy, the development of chromoplasts in pericarp and pulp was demonstrated. The accumulation of all-trans-lycopene and all-trans-β-carotene coincided with the development of large crystals; the chromoplasts of pink guava belong, therefore, to the crystalline type.

  16. Impact of postharvest ripening strategies on 'Hass' avocado fatty acid profiles

    NARCIS (Netherlands)

    Pedreschi Plasencia, Romina; Hollak, S.; Harkema, H.; Otma, E.; Robledo, P.; Westra, Eelke; Berg-Somhorst, van de Dianne; Ferreyra, R.; Defilippi, B.G.

    2016-01-01

    Persea americana Mill. cv 'Hass' is a subtropical fruit highly appreciated as a rich source of fatty acids mostly of the monounsaturated type. Commonly commercially applied postharvest ripening strategies for the ready to eat market based on high temperature (15 and 20 °C) and external ethylene

  17. Stress evolution during growth of InAs on GaAs measured by an in-situ cantilever beam setup

    Energy Technology Data Exchange (ETDEWEB)

    Hu Dongzhi

    2007-02-13

    The influence of stress on the growth of InAs on GaAs(001) by molecular beam epitaxy (MBE) is investigated in this thesis. Film force curves were measured for InAs deposition under As-rich as well as In-rich growth conditions. The growth under As-rich conditions proceeds in the Stranski- Krastanov growth mode, meaning that quantum dots are formed after the initial growth of a wetting layer. During subsequent growth interruptions or intentional annealing at the growth temperature, the quantum dots undergo ripening. This growth mode of InAs films and the subsequent annealing behavior were studied in detail in this thesis. To understand the influence of strain on the growth mechanisms, the film force curves were analyzed and correlated to the morphological evolution of the InAs films during deposition and especially during annealing. Models were developed to fit and explain the relaxation of the film force measured during the annealing of InAs quantum dots. At temperatures lower than 470 C, quantum dots undergo standard Ostwald ripening. Different mechanisms, such as kinetic and diffusion limited, determine the ripening process. Fits of models based on these mechanisms to the film force relaxation curves, show, that although the relaxation curve for annealing at 440 C can be fitted reasonably well with all the models, the model describing ripening limited by the diffusion along dot boundaries yields a slightly better fit. The relaxation curves obtained at 455 C and 470 C can be fitted very well only with the model in which the ripening is controlled by the attachment/detachment of atoms on the dot surface. Annealing of quantum dots at temperatures higher than 500 C shows a very different behavior. Atomic force microscopy images reveal that the quantum dots ripen first and then dissolve after 450 s-600 s annealing. (orig.)

  18. Stress evolution during growth of InAs on GaAs measured by an in-situ cantilever beam setup

    International Nuclear Information System (INIS)

    Hu Dongzhi

    2007-01-01

    The influence of stress on the growth of InAs on GaAs(001) by molecular beam epitaxy (MBE) is investigated in this thesis. Film force curves were measured for InAs deposition under As-rich as well as In-rich growth conditions. The growth under As-rich conditions proceeds in the Stranski- Krastanov growth mode, meaning that quantum dots are formed after the initial growth of a wetting layer. During subsequent growth interruptions or intentional annealing at the growth temperature, the quantum dots undergo ripening. This growth mode of InAs films and the subsequent annealing behavior were studied in detail in this thesis. To understand the influence of strain on the growth mechanisms, the film force curves were analyzed and correlated to the morphological evolution of the InAs films during deposition and especially during annealing. Models were developed to fit and explain the relaxation of the film force measured during the annealing of InAs quantum dots. At temperatures lower than 470 C, quantum dots undergo standard Ostwald ripening. Different mechanisms, such as kinetic and diffusion limited, determine the ripening process. Fits of models based on these mechanisms to the film force relaxation curves, show, that although the relaxation curve for annealing at 440 C can be fitted reasonably well with all the models, the model describing ripening limited by the diffusion along dot boundaries yields a slightly better fit. The relaxation curves obtained at 455 C and 470 C can be fitted very well only with the model in which the ripening is controlled by the attachment/detachment of atoms on the dot surface. Annealing of quantum dots at temperatures higher than 500 C shows a very different behavior. Atomic force microscopy images reveal that the quantum dots ripen first and then dissolve after 450 s-600 s annealing. (orig.)

  19. Changes in SPME-extracted volatile compounds from Iberian ham during ripening

    Directory of Open Access Journals (Sweden)

    García, Carmen

    2009-07-01

    Full Text Available A headspace SPME procedure was tested to study the evolution of volatile compounds during the ripening of Iberian hams from pigs reared in a Montanera system (outdoorbased, with acorn and pasture available and a HO-Pienso system (indoor-based, with a high oleic acid concentrate. The effect of the ripening time on volatile compounds was more marked than the effect of feeding system. Most volatile compounds affected by the ripening time were compounds that come from Strecker and Maillard reactions, which increased significantly ( p Un procedimiento de microextración en fase sólida (SPME en espacio de cabeza fue ensayado para estudiar la evolución de los compuestos volátiles durante la curación de Jamones Ibéricos de cerdos criados en régimen de montanera (en libertad, con bellotas y pasto disponible y un sistema OH-Pienso (estabulados, con un pienso alto en ácido oléico. El efecto del tiempo de curación en los compuestos volátiles fue más marcado que el efecto de la alimentación. La mayoría de los compuestos volátiles afectados por el tiempo de curación fueron compuestos que proceden de la reacción de Strecker y Maillard, que se incrementaron significativamente (p p < 0.05. Algunos de ellos (ácido butanoico, 2,6- dimetilpiracina y 1-octen-3-ol fueron más abundantes en jamones de Montanera que en jamones de Pienso. Estas pequeñas diferencias podrían ser importantes porque los compuestos involucrados han sido identificados como aromas del jamón Ibérico.

  20. Acrylamide formation in plantain (Musa paradisiaca) chips influenced by different ripening stages: A correlation study with respect to reducing sugars, amino acids and phenolic content.

    Science.gov (United States)

    Shamla, L; Nisha, P

    2017-05-01

    The effect of ripening on the formation of acrylamide in deep fried plantain chips made from Nendran variety (Musa paradisiaca) was investigated. The precursors of acrylamide formation, reducing sugars (glucose and fructose) and ten major amino acids, were quantified during different stages of ripening using HPLC and correlated with acrylamide formation. The total phenolic content and total flavonoid content were also estimated and correlated with acrylamide formation. Both glucose and fructose increased during ripening and demonstrated a positive correlation on formation of acrylamide (correlation coefficient of r=0.95 and 0.94 respectively (p0.05). The decreased levels of phenolic content during ripening of plantain were negatively correlated with acrylamide formation in the deep fried chips prepared. Thus the selection of proper ripening stage renders reduced formation of acrylamide in plantain chips to a reasonable extend. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Mining secreted proteins that function in pepper fruit development and ripening using a yeast secretion trap (YST)

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Je Min, E-mail: jemin@knu.ac.kr [Department of Plant Science, College of Agriculture and Life Sciences, Seoul National University, Seoul (Korea, Republic of); Department of Horticultural Science, Kyungpook National University, Daegu (Korea, Republic of); Lee, Sang-Jik [Biotechnology Institute, Nongwoo Bio Co, Ltd, Yeoju (Korea, Republic of); Department of Plant Biology, Cornell University, Ithaca, NY (United States); Rose, Jocelyn K.C. [Department of Plant Biology, Cornell University, Ithaca, NY (United States); Yeam, Inhwa [Department of Horticulture and Breeding, Andong National University, Andong (Korea, Republic of); Kim, Byung-Dong [Department of Plant Science, College of Agriculture and Life Sciences, Seoul National University, Seoul (Korea, Republic of)

    2014-04-18

    Highlights: • Yeast secretion trap (YST) is a valuable tool for mining secretome. • A total of 80 secreted proteins are newly identified via YST in pepper fruits. • The secreted proteins are differentially regulated during pepper development and ripening. • Transient GFP-fusion assay and in planta secretion trap can effectively validate the secretion of proteins. - Abstract: Plant cells secrete diverse sets of constitutively- and conditionally-expressed proteins under various environmental and developmental states. Secreted protein populations, or secretomes have multiple functions, including defense responses, signaling, metabolic processes, and developmental regulation. To identify genes encoding secreted proteins that function in fruit development and ripening, a yeast secretion trap (YST) screen was employed using pepper (Capsicum annuum) fruit cDNAs. The YST screen revealed 80 pepper fruit-related genes (CaPFRs) encoding secreted proteins including cell wall proteins, several of which have not been previously described. Transient GFP-fusion assay and an in planta secretion trap were used to validate the secretion of proteins encoded by selected YST clones. In addition, RNA gel blot analyses provided further insights into their expression and regulation during fruit development and ripening. Integrating our data, we conclude that the YST provides a valuable functional genomics tool for the identification of substantial numbers of novel secreted plant proteins that are associated with biological processes, including fruit development and ripening.

  2. Mining secreted proteins that function in pepper fruit development and ripening using a yeast secretion trap (YST)

    International Nuclear Information System (INIS)

    Lee, Je Min; Lee, Sang-Jik; Rose, Jocelyn K.C.; Yeam, Inhwa; Kim, Byung-Dong

    2014-01-01

    Highlights: • Yeast secretion trap (YST) is a valuable tool for mining secretome. • A total of 80 secreted proteins are newly identified via YST in pepper fruits. • The secreted proteins are differentially regulated during pepper development and ripening. • Transient GFP-fusion assay and in planta secretion trap can effectively validate the secretion of proteins. - Abstract: Plant cells secrete diverse sets of constitutively- and conditionally-expressed proteins under various environmental and developmental states. Secreted protein populations, or secretomes have multiple functions, including defense responses, signaling, metabolic processes, and developmental regulation. To identify genes encoding secreted proteins that function in fruit development and ripening, a yeast secretion trap (YST) screen was employed using pepper (Capsicum annuum) fruit cDNAs. The YST screen revealed 80 pepper fruit-related genes (CaPFRs) encoding secreted proteins including cell wall proteins, several of which have not been previously described. Transient GFP-fusion assay and an in planta secretion trap were used to validate the secretion of proteins encoded by selected YST clones. In addition, RNA gel blot analyses provided further insights into their expression and regulation during fruit development and ripening. Integrating our data, we conclude that the YST provides a valuable functional genomics tool for the identification of substantial numbers of novel secreted plant proteins that are associated with biological processes, including fruit development and ripening

  3. Novel Protein-Protein Inhibitor Based Approach to Control Plant Ethylene Responses: Synthetic Peptides for Ripening Control

    Directory of Open Access Journals (Sweden)

    Mareike Kessenbrock

    2017-09-01

    Full Text Available Ethylene signaling is decisive for many plant developmental processes. Among these, control of senescence, abscission and fruit ripening are of fundamental relevance for global agriculture. Consequently, detailed knowledge of the signaling network along with the molecular processes of signal perception and transfer are expected to have high impact on future food production and agriculture. Recent advances in ethylene research have demonstrated that signaling of the plant hormone critically depends on the interaction of the ethylene receptor family with the NRAMP-like membrane protein ETHYLENE INSENSITIVE 2 (EIN2 at the ER membrane, phosphorylation-dependent proteolytic processing of ER-localized EIN2 and subsequent translocation of the cleaved EIN2 C-terminal polypeptide (EIN2-CEND to the nucleus. EIN2 nuclear transport, but also interaction with the receptors sensing the ethylene signal, both, depend on a nuclear localization signal (NLS located at the EIN2 C-terminus. Loss of the tight interaction between receptors and EIN2 affects ethylene signaling and impairs plant ethylene responses. Synthetic peptides derived from the NLS sequence interfere with the EIN2–receptor interaction and have utility in controlling plant ethylene responses such as ripening. Here, we report that a synthetic peptide (NOP-1 corresponding to the NLS motif of Arabidopsis EIN2 (aa 1262–1269 efficiently binds to tomato ethylene receptors LeETR4 and NR and delays ripening in the post-harvest phase when applied to the surface of sampled green fruits pre-harvest. In particular, degradation of chlorophylls was delayed by several days, as monitored by optical sensors and confirmed by analytical methods. Similarly, accumulation of β-carotene and lycopene in the fruit pulp after NOP-1 application was delayed, without having impact on the total pigment concentration in the completely ripe fruits. Likewise, the peptide had no negative effects on fruit quality. Our molecular

  4. A low energy electron microscopy study of the initial growth, structure, and thermal stability of 4,4'-biphenyldicarboxylic acid domains on Cu(001)

    International Nuclear Information System (INIS)

    Khokhar, Fawad S.; Gastel, Raoul van; Schwarz, Daniel; Zandvliet, Harold J. W.; Poelsema, Bene

    2011-01-01

    The growth of 4,4 ' -biphenyldicarboxylic acid (BDA) on Cu(001) has been studied using low energy electron microscopy and selective area low energy electron diffraction. The emergence of large islands and hydrogen bonding to perpendicularly oriented, adjacent molecules is confirmed. The two benzene rings of adsorbed BDA are twisted along the molecular axis. Unconventional growth of the domains, followed by a second nucleation stage, is observed at room temperature. This unanticipated feature is attributed to the accumulation of stress in the islands. Ostwald ripening in the films and the decay of BDA domains at 448 K exhibits features that are consistent with diffusion limited behavior.

  5. A low energy electron microscopy study of the initial growth, structure, and thermal stability of 4,4{sup '}-biphenyldicarboxylic acid domains on Cu(001)

    Energy Technology Data Exchange (ETDEWEB)

    Khokhar, Fawad S.; Gastel, Raoul van; Schwarz, Daniel; Zandvliet, Harold J. W.; Poelsema, Bene [Physics of Interfaces and Nanomaterials, MESA Institute for Nanotechnology, University of Twente, P.O. Box 217, NL-7500AE Enschede (Netherlands)

    2011-09-28

    The growth of 4,4{sup '}-biphenyldicarboxylic acid (BDA) on Cu(001) has been studied using low energy electron microscopy and selective area low energy electron diffraction. The emergence of large islands and hydrogen bonding to perpendicularly oriented, adjacent molecules is confirmed. The two benzene rings of adsorbed BDA are twisted along the molecular axis. Unconventional growth of the domains, followed by a second nucleation stage, is observed at room temperature. This unanticipated feature is attributed to the accumulation of stress in the islands. Ostwald ripening in the films and the decay of BDA domains at 448 K exhibits features that are consistent with diffusion limited behavior.

  6. Millisecond-Timescale Monitoring of PbS Nanoparticle Nucleation and Growth Using Droplet-Based Microfluidics.

    Science.gov (United States)

    Lignos, Ioannis; Stavrakis, Stavros; Kilaj, Ardita; deMello, Andrew J

    2015-08-26

    The early-time kinetics (conversion of precursor species to PbS crystals, followed by the growth of the formed particles. The growth kinetics of the PbS nanoparticles follow the Lifshitz-Slyozov-Wagner model for Ostwald ripening, allowing direct estimation of the rate constants for the process. In addition, the extraction of absorption spectra of ultrasmall quantum dots is demonstrated for first time in an online manner. The droplet-based microfluidic platform integrated with online spectroscopic analysis provides a new tool for the quantitative extraction of high temperature kinetics for systems with rapid nucleation and growth stages. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  7. Zirconium diselenite microstructures, formation and mechanism

    Science.gov (United States)

    Naik, Chandan C.; Salker, A. V.

    2018-04-01

    In this work, a series of microstructures of zirconium diselenite (Zr(SeO3)2) has been prepared via a simple precipitation method at room temperature without adding any organic surfactants. Phase purity of the sample has been checked by X-ray Diffraction. From the SEM, FESEM, and TEM images spheroid nanoparticles to the starfish-like structure of zirconium diselenite are detected. The morphological evolution processes were investigated carefully following time-dependent experiments and a growth mechanism has been proposed. Two different crystal growth processes, the oriented attachment process accompanying the Ostwald ripening process were held responsible for the formation of a structure resembling starfish having four arms.

  8. Preparation of ZnS@In2S3 Core@shell Composite for Enhanced Photocatalytic Degradation of Gaseous o-Dichlorobenzene under Visible Light.

    Science.gov (United States)

    Liu, Baojun; Hu, Xia; Li, Xinyong; Li, Ying; Chen, Chang; Lam, Kwok-Ho

    2017-11-27

    In this study, novel ZnS@In 2 S 3 core@shell hollow nanospheres were fabricated by a facile refluxing method for the first time, and the formation mechanism of hollow structure with interior architecture was discussed based on ion-exchange Ostwald ripening. As the photocatalytic material for degradation of gaseous o-Dichlorobenzene (o-DCB), the as-synthesized core@shell hollow nanospheres were found to show significantly enhanced catalytic performance for effective separation of photo-generated charges. Moreover, the mechanisms of enhanced activity were elucidated by band alignment and unique configuration. Such photocatalyst would meet the demands for the control of persistent organic pollutant (POPs) in the atmospheric environment.

  9. Foam engineering fundamentals and applications

    CERN Document Server

    2012-01-01

    Containing contributions from leading academic and industrial researchers, this book provides a much needed update of foam science research. The first section of the book presents an accessible summary of the theory and fundamentals of foams. This includes chapters on morphology, drainage, Ostwald ripening, coalescence, rheology, and pneumatic foams. The second section demonstrates how this theory is used in a wide range of industrial applications, including foam fractionation, froth flotation and foam mitigation. It includes chapters on suprafroths, flotation of oil sands, foams in enhancing petroleum recovery, Gas-liquid Mass Transfer in foam, foams in glass manufacturing, fire-fighting foam technology and consumer product foams.

  10. Expression Profiling of Strawberry Allergen Fra a during Fruit Ripening Controlled by Exogenous Auxin.

    Science.gov (United States)

    Ishibashi, Misaki; Yoshikawa, Hiroki; Uno, Yuichi

    2017-06-02

    Strawberry fruit contain the allergenic Fra a proteins, members of the pathogenesis-related 10 protein family that causes oral allergic syndrome symptoms. Fra a proteins are involved in the flavonoid biosynthesis pathway, which might be important for color development in fruits. Auxin is an important plant hormone in strawberry fruit that controls fruit fleshiness and ripening. In this study, we treated strawberry fruits with exogenous auxin or auxin inhibitors at pre- and post-harvest stages, and analyzed Fra a transcriptional and translational expression levels during fruit development by real-time PCR and immunoblotting. Pre-harvest treatment with 1-naphthaleneacetic acid (NAA) alone did not affect Fra a expression, but applied in conjunction with achene removal NAA promoted fruit pigmentation and Fra a protein accumulation. The response was developmental stage-specific: Fra a 1 was highly expressed in immature fruit, whereas Fra a 2 was expressed in young to ripe fruit. In post-harvest treatments, auxin did not contribute to Fra a induction. Auxin inhibitors delayed fruit ripening; as a result, they seemed to influence Fra a 1 expression. Thus, Fra a expression was not directly regulated by auxin, but might be associated with the ripening process and/or external factors in a paralog-specific manner.

  11. A NEW EARLY-RIPENING VARIETY OF GARDEN PEA KUDESNIK 2

    Directory of Open Access Journals (Sweden)

    A. G. Besedin

    2017-01-01

    Full Text Available The early-ripening variety of garden pea ‘Kudesnik 2’ was proposed for State Commission for variety trial in 2015 and regarded to be used in the canning industry. The variety was bred at Krymsk Experimental Plant Breeding Station and considered to be used for continued conveyor-like production for further processing technology at canned-food production enterprises.

  12. Overexpression of a novel MADS-box gene SlFYFL delays senescence, fruit ripening and abscission in tomato

    Science.gov (United States)

    Xie, Qiaoli; Hu, Zongli; Zhu, Zhiguo; Dong, Tingting; Zhao, Zhiping; Cui, Baolu; Chen, Guoping

    2014-03-01

    MADS-domain proteins are important transcription factors involved in many biological processes of plants. In our study, a tomato MADS-box gene, SlFYFL, was isolated. SlFYFL is expressed in all tissues of tomato and significantly higher in mature leave, fruit of different stages, AZ (abscission zone) and sepal. Delayed leaf senescence and fruit ripening, increased storability and longer sepals were observed in 35S:FYFL tomato. The accumulation of carotenoid was reduced, and ethylene content, ethylene biosynthetic and responsive genes were down-regulated in 35S:FYFL fruits. Abscission zone (AZ) did not form normally and abscission zone development related genes were declined in AZs of 35S:FYFL plants. Yeast two-hybrid assay revealed that SlFYFL protein could interact with SlMADS-RIN, SlMADS1 and SlJOINTLESS, respectively. These results suggest that overexpression of SlFYFL regulate fruit ripening and development of AZ via interactions with the ripening and abscission zone-related MADS box proteins.

  13. 2D-DIGE analysis of mango (Mangifera indica L.) fruit reveals major proteomic changes associated with ripening.

    Science.gov (United States)

    Andrade, Jonathan de Magalhães; Toledo, Tatiana Torres; Nogueira, Silvia Beserra; Cordenunsi, Beatriz Rosana; Lajolo, Franco Maria; do Nascimento, João Roberto Oliveira

    2012-06-18

    A comparative proteomic investigation between the pre-climacteric and climacteric mango fruits (cv. Keitt) was performed to identify protein species with variable abundance during ripening. Proteins were phenol-extracted from fruits, cyanine-dye-labeled, and separated on 2D gels at pH 4-7. Total spot count of about 373 proteins spots was detected in each gel and forty-seven were consistently different between pre-climacteric and climacteric fruits and were subjected to LC-MS/MS analysis. Functional classification revealed that protein species involved in carbon fixation and hormone biosynthesis decreased during ripening, whereas those related to catabolism and the stress-response, including oxidative stress and abiotic and pathogen defense factors, accumulated. In relation to fruit quality, protein species putatively involved in color development and pulp softening were also identified. This study on mango proteomics provides an overview of the biological processes that occur during ripening. Copyright © 2012 Elsevier B.V. All rights reserved.

  14. The impact of high temperatures on Vitis vinifera cv. Semillon grapevine performance and berry ripening

    Directory of Open Access Journals (Sweden)

    Dennis H Greer

    2013-12-01

    Full Text Available The heat event that occurred in many parts of Australia in 2009 was the worst on record for the past decade, with air temperatures exceeding 40oC for 14 days. Our aim was to assess the impacts of this heat event on vine performance, including ripening, yield and gas exchange of Vitis vinifera cv. Semillon grown in a Riverina vineyard. To assess the affect of high temperatures on Semillon grapevines, the vines were covered with a protective layer to reduce radiant heating and were compared with vines exposed to ambient conditions. The heat event had major effects on ripening; reducing the rate by 50% and delaying harvest ripeness and causing a high incidence of berry shrivel and sunburn. Yield was not affected. Photosynthesis was reduced 35% by the heat event while transpiration increased nearly 3-fold and was accounted for by increased stomatal conductance. The conclusion of this study was that heat events delayed ripening in Semillon berries and caused a significant reduction in berry quality. Strategies to minimise the radiant load during heat events are required and this study has confirmed a protective layer can reduce canopy temperatures and enhance berry quality.

  15. Microstructural aspects of zircaloy nodular corrosion in steam

    International Nuclear Information System (INIS)

    Taylor, D.F.

    1999-01-01

    Zircaloy-2 becomes susceptible to nodular corrosion in high-temperature, high-pressure steam when the total solute concentration of the β-stabilizing alloying elements Fe, Ni and Cr in the α-zirconium matrix falls below a critical value C c that is characteristic of the test conditions. C c for typical commercial Zircaloy-2 in a 24hr/510 C/10.4MPa steam-test is the precipitate-free a-matrix concentration in equilibrium with solute-saturated β phase at about 840 C, the corresponding critical temperature T c .Thus, immunity to nodular corrosion is a metastable condition for α-Zircaloy that requires fast cooling from above T c to achieve adequate solute concentration throughout the matrix. Annealing Zircaloy at any temperature below T c for a sufficiently long time makes it susceptible to nodular corrosion. In the (α+χ) phase field, where χ collectively designates the Fe-, Cr-, and Ni-containing precipitate phases, lowering the solute concentration to less than C c by Ostwald ripening can require many hundreds of hours. Above about 825 C, the temperature of the (α+χ)/(α+β+χ) transus, solute-saturated β phase surrounds each precipitate and a strong inverse activity gradient promotes equilibration with the much lower solute concentration in the α matrix. Sensitization to nodular corrosion occurs most rapidly at about 835 C between the (α+χ)/(α+β+χ) transus and T c . Annealing Zircaloy at temperatures above T c for a sufficiently long time will raise the solute concentration above C c and, with rapid cooling, heal any degree of susceptibility. Annealing within the protective coarsening window between T c and about 850 C, the temperature of the (α+β+χ)/(α+β) transus, achieves rapid precipitate growth in a matrix immune to nodular corrosion

  16. Assessment of quality parameters in grapes during ripening using a miniature fiber-optic near-infrared spectrometer.

    Science.gov (United States)

    Fernández-Novales, Juan; López, María-Isabel; Sánchez, María-Teresa; García-Mesa, José-Antonio; González-Caballero, Virginia

    2009-01-01

    Changes in the chemical properties of wine grapes during ripening were studied using near-infrared (NIR) spectroscopy. A miniature fiber-optic NIR spectrometer system working in transmission mode in the spectral region (700 - 1,060 nm) was evaluated for this purpose. Spectra and analytical data were used to develop partial least square calibration models to quantify changes in the major parameters used to chart ripening in this fruit. NIR spectroscopy provided excellent precision for soluble solid content and for reducing sugars, and good precision for maturity index, while for pH and titratable acidity the miniature NIR spectroscopy instrument proved less accurate. The performance of the instrument in classifying wine grapes by grape type and by irrigation regime was also studied. Percentages of correctly classified samples ranged from 82.7% to 96.2%. The results show that the monitoring of soluble solid content and reducing sugars' changes in wine grape quality parameters during ripening, as well as the classification of grapes, can be performed non-destructively using a miniature fiber-optic NIR spectrometer.

  17. Papaya pulp gelling: is it premature ripening or problems of water accumulation in the apoplast?

    Directory of Open Access Journals (Sweden)

    Jurandi Gonçalves de Oliveira

    Full Text Available Gelled aspect in papaya fruit is typically confused with premature ripening. This research reports the characterization of this physiological disorder in the pulp of papaya fruit by measuring electrolyte leakage, Pi content, lipid peroxidation, pulp firmness, mineral contents (Ca, Mg and K - in pulp and seed tissues, and histological analysis of pulp tissue. The results showed that the gelled aspect of the papaya fruit pulp is not associated with tissue premature ripening. Data indicate a reduction of the vacuole water intake as the principal cause of the loss of cellular turgor; while the waterlogged aspect of the tissue may be due to water accumulation in the apoplast.

  18. A Ser/Thr protein kinase phosphorylates MA-ACS1 (Musa acuminata 1-aminocyclopropane-1-carboxylic acid synthase 1) during banana fruit ripening.

    Science.gov (United States)

    Choudhury, Swarup Roy; Roy, Sujit; Sengupta, Dibyendu N

    2012-08-01

    1-Aminocyclopropane-1-carboxylic acid synthase (ACS) catalyzes the rate-limiting step in ethylene biosynthesis during ripening. ACS isozymes are regulated both transcriptionally and post-translationally. However, in banana, an important climacteric fruit, little is known about post-translational regulation of ACS. Here, we report the post-translational modification of MA-ACS1 (Musa acuminata ACS1), a ripening inducible isozyme in the ACS family, which plays a key role in ethylene biosynthesis during banana fruit ripening. Immunoprecipitation analyses of phospholabeled protein extracts from banana fruit using affinity-purified anti-MA-ACS1 antibody have revealed phosphorylation of MA-ACS1, particularly in ripe fruit tissue. We have identified the induction of a 41-kDa protein kinase activity in pulp at the onset of ripening. The 41-kDa protein kinase has been identified as a putative protein kinase by MALDI-TOF/MS analysis. Biochemical analyses using partially purified protein kinase fraction from banana fruit have identified the protein kinase as a Ser/Thr family of protein kinase and its possible involvement in MA-ACS1 phosphorylation during ripening. In vitro phosphorylation analyses using synthetic peptides and site-directed mutagenized recombinant MA-ACS1 have revealed that serine 476 and 479 residues at the C-terminal region of MA-ACS1 are phosphorylated. Overall, this study provides important novel evidence for in vivo phosphorylation of MA-ACS1 at the molecular level as a possible mechanism of post-translational regulation of this key regulatory protein in ethylene signaling pathway in banana fruit during ripening.

  19. Sequestration of auxin by the indole-3-acetic acid-amido synthetase GH3-1 in grape berry (Vitis vinifera L.) and the proposed role of auxin conjugation during ripening.

    Science.gov (United States)

    Böttcher, Christine; Keyzers, Robert A; Boss, Paul K; Davies, Christopher

    2010-08-01

    In fleshy fruit, levels of indole-3-acetic acid (IAA), the most abundant auxin, decline towards the onset of ripening. The application of auxins to immature fruit can delay the ripening processes. However, the mechanisms by which the decrease in endogenous IAA concentrations and the maintenance of low auxin levels in maturing fruit are achieved remain elusive. The transcript of a GH3 gene (GH3-1), encoding for an IAA-amido synthetase which conjugates IAA to amino acids, was detected in grape berries (Vitis vinifera L.). GH3-1 expression increased at the onset of ripening (veraison), suggesting that it might be involved in the establishment and maintenance of low IAA concentrations in ripening berries. Furthermore, this grapevine GH3 gene, responded positively to the combined application of abscisic acid and sucrose and to ethylene, linking it to the control of ripening processes. Levels of IAA-aspartic acid (IAA-Asp), an in vitro product of recombinant GH3-1, rose after veraison and remained high during the following weeks of the ripening phase when levels of free IAA were low. A similar pattern of changes in free IAA and IAA-Asp levels was detected in developing tomatoes (Solanum lycopersicum Mill.), where low concentrations of IAA and an increase in IAA-Asp concentrations coincided with the onset of ripening in this climacteric fruit. Since IAA-Asp might be involved in IAA degradation, the GH3 catalysed formation of this conjugate at, and after, the onset of ripening could represent a common IAA inactivation mechanism in climacteric and non-climacteric fruit which enables ripening.

  20. Changes in transcription of cytokinin metabolism and signalling genes in grape (Vitis vinifera L.) berries are associated with the ripening-related increase in isopentenyladenine.

    Science.gov (United States)

    Böttcher, Christine; Burbidge, Crista A; Boss, Paul K; Davies, Christopher

    2015-09-16

    Cytokinins are known to play an important role in fruit set and early fruit growth, but their involvement in later stages of fruit development is less well understood. Recent reports of greatly increased cytokinin concentrations in the flesh of ripening kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang & A.R. Ferguson) and grapes (Vitis vinifera L.) have suggested that these hormones are implicated in the control of ripening-related processes. A similar pattern of isopentenyladenine (iP) accumulation was observed in the ripening fruit of several grapevine cultivars, strawberry (Fragaria ananassa Duch.) and tomato (Solanum lycopersicum Mill.), suggesting a common, ripening-related role for this cytokinin. Significant differences in maximal iP concentrations between grapevine cultivars and between fruit species might reflect varying degrees of relevance or functional adaptations of this hormone in the ripening process. Grapevine orthologues of five Arabidopsis (Arabidopsis thaliana L.) gene families involved in cytokinin metabolism and signalling were identified and analysed for their expression in developing grape berries and a range of other grapevine tissues. Members of each gene family were characterised by distinct expression profiles during berry development and in different grapevine organs, suggesting a complex regulation of cellular cytokinin activities throughout the plant. The post-veraison-specific expression of a set of biosynthesis, activation, perception and signalling genes together with a lack of expression of degradation-related genes during the ripening phase were indicative of a local control of berry iP concentrations leading to the observed accumulation of iP in ripening grapes. The transcriptional analysis of grapevine genes involved in cytokinin production, degradation and response has provided a possible explanation for the ripening-associated accumulation of iP in grapes and other fruit. The pre- and post-veraison-specific expression of

  1. Effect of different brine concentrations and ripening period on some ...

    African Journals Online (AJOL)

    Cheeses made from pasteurized milk (65°C for 30 min) were ripened in 11, 14 and 17 g 100 ml-1 NaCl for 90 days at 7±1°C. Some physicochemical and biochemical analyses were carried out during storage time. The effects of brine concentrations on total solids, protein, ash, salt, pH, and WSN values were found to be ...

  2. Aroma biosynthesis in strawberry: s-adenosylmethionine:furaneol o-methyltransferase activity in ripening fruits.

    Science.gov (United States)

    Lavid, Noa; Schwab, Wilfried; Kafkas, Ebru; Koch-Dean, Margery; Bar, Einat; Larkov, Olga; Ravid, Uzi; Lewinsohn, Efraim

    2002-07-03

    Among the most important volatile compounds in the aroma of strawberries are 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol) and its methoxy derivative (methoxyfuraneol, mesifuran). Three strawberry varieties, Malach, Tamar, and Yael, were assessed for total volatiles, Furaneol, and methoxyfuraneol. The content of these compounds sharply increased during fruit ripening, with maximum values at the ripe stage. An enzymatic activity that transfers a methyl group from S-adenosylmethionine (SAM) to Furaneol sharply increases during ripening of strawberry fruits. The in vitro generated methoxyfuraneol was identified by radio-TLC and GC-MS. The partially purified enzyme had a native molecular mass of approximately 80 kDa, with optimum activity at pH 8.5 and 37 degrees C. A high apparent K(m) of 5 mM was calculated for Furaneol, whereas this enzyme preparation apparently accepted as substrates other o-dihydroxyphenol derivatives (such as catechol, caffeic acid, and protocatechuic aldehyde) with much higher affinities (K(m) approximately 105, 130, and 20 microM, respectively). A K(m) for SAM was found to be approximately 5 microM, regardless of the acceptor used. Substrates that contained a phenolic group with only one OH group, such as p-coumaric and trans-ferulic acid, as well as trans-anol and coniferyl alcohol, were apparently not accepted by this activity. It is suggested that Furaneol methylation is mediated by an O-methyltransferase activity and that this activity increases during fruit ripening.

  3. The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance.

    Science.gov (United States)

    Lessard, Marie-Hélène; Bélanger, Gaétan; St-Gelais, Daniel; Labrie, Steve

    2012-03-01

    The fungal microbiota of bloomy-rind cheeses, such as Camembert, forms a complex ecosystem that has not been well studied, and its monitoring during the ripening period remains a challenge. One limitation of enumerating yeasts and molds on traditional agar media is that hyphae are multicellular structures, and colonies on a petri dish rarely develop from single cells. In addition, fungi tend to rapidly invade agar surfaces, covering small yeast colonies and resulting in an underestimation of their number. In this study, we developed a real-time quantitative PCR (qPCR) method using TaqMan probes to quantify a mixed fungal community containing the most common dairy yeasts and molds: Penicillium camemberti, Geotrichum candidum, Debaryomyces hansenii, and Kluyveromyces lactis on soft-cheese model curds (SCMC). The qPCR method was optimized and validated on pure cultures and used to evaluate the growth dynamics of a ripening culture containing P. camemberti, G. candidum, and K. lactis on the surface of the SCMC during a 31-day ripening period. The results showed that P. camemberti and G. candidum quickly dominated the ecosystem, while K. lactis remained less abundant. When added to this ecosystem, D. hansenii completely inhibited the growth of K. lactis in addition to reducing the growth of the other fungi. This result was confirmed by the decrease in the mycelium biomass on SCMC. This study compares culture-dependent and qPCR methods to successfully quantify complex fungal microbiota on a model curd simulating Camembert-type cheese.

  4. Genetic regulation and structural changes during tomato fruit development and ripening

    Directory of Open Access Journals (Sweden)

    Paolo ePesaresi

    2014-04-01

    Full Text Available Fruits are an important evolutionary acquisition of angiosperms, which afford protection for seeds and ensure their optimal dispersal in the environment. Fruits can be divided into dry or fleshy. Dry fruits are the more ancient and provide for mechanical seed dispersal. In contrast, fleshy fruits develop soft tissues in which flavour compounds and pigments accumulate during the ripening process. These serve to attract animals that eat them and disseminate the indigestible seeds. Fruit maturation is accompanied by several striking cytological modifications. In particular, plastids undergo significant structural alterations, including the dedifferentiation of chloroplasts into chromoplasts. Chloroplast biogenesis, their remodeling in response to environmental constraints and their conversion into alternative plastid types are known to require communication between plastids and the nucleus in order to coordinate the expression of their respective genomes. In this review, we discuss the role of plastid modifications in the context of fruit maturation and ripening, and consider the possible involvement of organelle-nucleus crosstalk via retrograde (plastid to nucleus and anterograde (nucleus to plastid signaling in the process.

  5. Determination of optimum harvest maturity and physico-chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening.

    Science.gov (United States)

    Kheng, Tee Yei; Ding, Phebe; Abdul Rahman, Nor Aini

    2012-01-15

    A series of physico-chemical quality (peel and pulp colours, pulp firmness, fruit pH, sugars and acids content, respiration rate and ethylene production) were conducted to study the optimum harvest periods (either week 11 or week 12 after emergence of the first hand) of Rastali banana (Musa AAB Rastali) based on the fruit quality during ripening. Rastali banana fruit exhibited a climacteric rise with the peaks of both CO(2) and ethylene production occurring simultaneously at day 3 after ripening was initiated and declined at day 5 when fruits entered the senescence stage. De-greening was observed in both of the harvesting weeks with peel turned from green to yellow, tissue softening, and fruits became more acidic and sweeter as ripening progressed. Sucrose, fructose and glucose were the main sugars found while malic, citric and succinic acids were the main organic acids found in the fruit. Rastali banana harvested at weeks 11 and 12 can be considered as commercial harvest period when the fruits have developed good organoleptic and quality attributes during ripening. However, Rastali banana fruit at more mature stage of harvest maturity taste slightly sweeter and softer with higher ethylene production which also means the fruits may undergo senescence faster than fruit harvested at week 11. Copyright © 2011 Society of Chemical Industry.

  6. Randomized Comparison of Isosorbide Mononitrate and PGE2 Gel for Cervical Ripening at Term including High Risk Pregnancy

    Directory of Open Access Journals (Sweden)

    Kavita Agarwal

    2014-01-01

    Full Text Available Aims. Prostaglandin E2 is the most commonly used drug for cervical ripening prior to labour induction. However, there are concerns regarding uterine tachysystole and nonreassuring fetal heart (N-RFH. Isosorbide mononitrate (IMN has been used successfully for cervical ripening. The present study was conducted to compare the two drugs for cervical ripening at term in hospital. Methods. Two hundred women with term pregnancies referred for induction of labour with Bishop score less than 6 were randomly allocated to receive either 40 mg IMN tablet vaginally (n=100 or 0.5 mg PGE2 gel intracervically (n=100. Adverse effects, progress, and outcomes of labour were assessed. Results. PGE2 group had significantly higher postripening mean Bishop score, shorter time from start of medication to vaginal delivery (13.37 ± 10.67 hours versus 30.78 ± 17.29 hours, and shorter labour-delivery interval compared to IMN group (4.53 ± 3.97 hours versus 7.34 ± 5.51 hours. However, PGE2 group also had significantly higher incidence of uterine tachysystole (15% and N-RFH (11% compared to none in IMN group, as well as higher caesarean section rate (27% versus 17%. Conclusions. Cervical ripening with IMN was less effective than PGE2 but resulted in fewer adverse effects and was safer especially in high risk pregnancies.

  7. ‘OMICS’-approach to regulate ripening and enhance fruit shelf-life in banana: an important fruit crop for food security

    Directory of Open Access Journals (Sweden)

    Subhankar Mohanty

    2017-12-01

    In this study, proteins were phenol extracted from different fruit tissues (peel and pulp during different developmental (40, 60, 80 and 90-days after flowering and ripening stages (2, 4, 6, 8, 10 and 12-days after ripening of banana (cv.Grand naine, and resolved using global proteome approach. 2-D gel images were further submitted to powerful image analysis software (Image Master Platinum, Version.7.1 for qualitative and quantitative analysis. Several protein spots showed fold-change (increase and decrease in abundance, and some protein spots are unique to certain developmental and ripening stages, after image analysis.  Further, spots of interest were subjected to both MALDI-TOF/TOF-MS and LC-MS/MS (Q-TOF mass spectrophotometry for protein mass fingerprinting and peptide sequencing, after tryptic digestion of the excised protein spots. In parallel, experiments are in progress to subject the samples for transcriptome (RNAseq. analysis. Based on protein/gene sequence information corresponding genes will be isolated and cloned, and knowledge will be utilized for RNAi constructs preparation to define individual role of identified key proteins/genes in ripening and enhancing fruit shelf-life in banana.

  8. Modelling the growth of Listeria monocytogenes on the surface of smear- or mould-ripened cheese

    Directory of Open Access Journals (Sweden)

    Sol eSchvartzman

    2014-07-01

    Full Text Available Surface-ripened cheeses are matured by means of manual or mechanical technologies posing a risk of cross-contamination, if any cheeses are contaminated with Listeria monocytogenes. In predictive microbiology, primary models are used to describe microbial responses, such as growth rate over time and secondary models explain how those responses change with environmental factors. In this way, primary models were used to assess the growth rate of L. monocytogenes during ripening of the cheeses and the secondary models to test how much the growth rate was affected by either the pH and/or the water activity (aw of the cheeses. The two models combined can be used to predict outcomes. The purpose of these experiments was to test three primary (the modified Gompertz equation, the Baranyi and Roberts model and the Logistic model and three secondary (the Cardinal model, the Ratowski model and the Presser model mathematical models in order to define which combination of models would best predict the growth of L. monocytogenes on the surface of artificially contaminated surface-ripened cheeses. Growth on the surface of the cheese was assessed and modelled. The primary models were firstly fitted to the data and the effects of pH and aw on the growth rate (μmax were incorporated and assessed one by one with the secondary models. The Logistic primary model by itself did not show a better fit of the data among the other primary models tested, but the inclusion of the Cardinal secondary model improved the final fit. The aw was not related to the growth of Listeria. This study suggests that surface-ripened cheese should be separately regulated within EU microbiological food legislation and results expressed as counts per surface area rather than per gram.

  9. Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheese.

    Science.gov (United States)

    Schvartzman, M Sol; Gonzalez-Barron, Ursula; Butler, Francis; Jordan, Kieran

    2014-01-01

    Surface-ripened cheeses are matured by means of manual or mechanical technologies posing a risk of cross-contamination, if any cheeses are contaminated with Listeria monocytogenes. In predictive microbiology, primary models are used to describe microbial responses, such as growth rate over time and secondary models explain how those responses change with environmental factors. In this way, primary models were used to assess the growth rate of L. monocytogenes during ripening of the cheeses and the secondary models to test how much the growth rate was affected by either the pH and/or the water activity (aw) of the cheeses. The two models combined can be used to predict outcomes. The purpose of these experiments was to test three primary (the modified Gompertz equation, the Baranyi and Roberts model, and the Logistic model) and three secondary (the Cardinal model, the Ratowski model, and the Presser model) mathematical models in order to define which combination of models would best predict the growth of L. monocytogenes on the surface of artificially contaminated surface-ripened cheeses. Growth on the surface of the cheese was assessed and modeled. The primary models were firstly fitted to the data and the effects of pH and aw on the growth rate (μmax) were incorporated and assessed one by one with the secondary models. The Logistic primary model by itself did not show a better fit of the data among the other primary models tested, but the inclusion of the Cardinal secondary model improved the final fit. The aw was not related to the growth of Listeria. This study suggests that surface-ripened cheese should be separately regulated within EU microbiological food legislation and results expressed as counts per surface area rather than per gram.

  10. Ripening and shelf life of 'BRS Caipira' banana fruit stored under room temperature or refrigeration

    Directory of Open Access Journals (Sweden)

    Orjana Santos Lima

    2014-04-01

    Full Text Available BRS Caipira variety, internationally known as 'Yangambi km 5', is an alternative to meet the demand of 'Maçã'-type fruit due to its resistance to Panama disease. This study had the objective of generating information about 'BRS Caipira' fruit ripening and cold storage potential. For the ripening study fruits were stored under room temperature conditions (25±2°C / 58±6% U.R. and assessed for postharvest life evaluation and characterization of seven maturity stages based on peel color: completely green - MS1; green with yellow traces - MS2; more green than yellow - MS3; more yellow than green - MS4; yellow with green tips - MS5; completely yellow - MS6; yellow with brown spots - MS7. For the cold storage potential study, fruits at MS1 were cold stored (14±1°C / 53±2% U.R. for 28 days. Weekly, fruits were transferred to room temperature to ripen until MS6 when were assessed for quality attributes. Ripening of 'BRS Caipira' fruit was characterized as slow between MS1 and MS2 (averaging five days, then fast between MS2 and MS6 (up to four days in average, and undergoing determinant changes between MS6 and MS7: pulp yield reached 80%, titratable acidity reduced by 50% and ratio increased by 78%. Cold storage extended shelf life by up to 19 days as compared with control, without visible symptoms of chilling injury, although tends to reduce soluble solids in ripe fruit. Maximum recommended time for storage of 'BRS Caipira' fruit at 14°C is 21 days, since it allows a few more days under room temperature until fruit reach MS6.

  11. Suppressing Type 2C Protein Phosphatases Alters Fruit Ripening and the Stress Response in Tomato.

    Science.gov (United States)

    Zhang, Yushu; Li, Qian; Jiang, Li; Kai, Wenbin; Liang, Bin; Wang, Juan; Du, Yangwei; Zhai, Xiawan; Wang, Jieling; Zhang, Yingqi; Sun, Yufei; Zhang, Lusheng; Leng, Ping

    2018-01-01

    Although ABA signaling has been widely studied in Arabidopsis, the roles of core ABA signaling components in fruit remain poorly understood. Herein, we characterize SlPP2C1, a group A type 2C protein phosphatase that negatively regulates ABA signaling and fruit ripening in tomato. The SlPP2C1 protein was localized in the cytoplasm close to AtAHG3/AtPP2CA. The SlPP2C1 gene was expressed in all tomato tissues throughout development, particularly in flowers and fruits, and it was up-regulated by dehydration and ABA treatment. SlPP2C1 expression in fruits was increased at 30 d after full bloom and peaked at the B + 1 stage. Suppression of SlPP2C1 expression significantly accelerated fruit ripening which was associated with higher levels of ABA signaling genes that are reported to alter the expression of fruit ripening genes involved in ethylene release and cell wall catabolism. SlPP2C1-RNAi (RNA interference) led to increased endogenous ABA accumulation and advanced release of ethylene in transgenic fruits compared with wild-type (WT) fruits. SlPP2C1-RNAi also resulted in abnormal flowers and obstructed the normal abscission of pedicels. SlPP2C1-RNAi plants were hypersensitized to ABA, and displayed delayed seed germination and primary root growth, and increased resistance to drought stress compared with WT plants. These results demonstrated that SlPP2C1 is a functional component in the ABA signaling pathway which participates in fruit ripening, ABA responses and drought tolerance. © The Author 2017. Published by Oxford University Press on behalf of Japanese Society of Plant Physiologists. All rights reserved. For permissions, please email: journals.permissions@oup.com.

  12. Isolation of a novel abscisic acid stress ripening ( OsASR ) gene ...

    African Journals Online (AJOL)

    Isolation of a novel abscisic acid stress ripening ( OsASR ) gene from rice and analysis of the response of this gene to abiotic stresses. ... The cDNA with the whole open reading frame (ORF) was amplified by PCR and cloned. Sequence analysis showed that the cDNA encodes a protein of 284 amino acid residues with ...

  13. Effect of gamma radiation in the ripening period of prato cheese; Efeito da radiacao gama na maturacao do queijo prato

    Energy Technology Data Exchange (ETDEWEB)

    Gutierrez, Erika Maria Roel

    2001-07-01

    The Prato (cheese washed dough) is one of the must popular cheese of Brazil and must be ripening for 45 to 60 days for to reach characteristics of flavors and texture. The present work studied the effect of gamma radiation in the ripening period of Prato cheese. Two periods of irradiation was studied, in first day and 15{sup th} day of ripening. The cheese was irradiated with doses of 0 (non-irradiated), 1, 2, 3 and 4 kGy at a rate of 0,9696 kGy/h from a cobalto-60 source in the period referred and stored at 10-12 deg C and +- 85% RH for 60 days. The physical-chemical and microbiological characteristics and organoleptic properties were analysed every each 15 days of ripening. Through of the results observed that with the increase of the dose of radiation, decreased the total microbial count and that the irradiation retarded the ripening according to increase of the dose, this probability of the destruction of bacterial lactic. The greatest difference found was in the colour according the increasing of the dose, the cheese was more colorless, less yellow and red. Which the organoleptic properties verified that with the increase of the dose of radiation, there was a lost about the color. The cheese increase the firmness, became dryer and less creamy and tasted flavors less intense, a little more bitter and smoking compared with a control. Even though about these differences there was no refuse of Prato cheese, among the sensorial group for irradiated cheese until 2 kGy. (author)

  14. Severe trimming and enhanced competition of laterals as a tool to delay ripening in Tempranillo vineyards under semiarid conditions

    Directory of Open Access Journals (Sweden)

    Luis Gonzaga Santesteban

    2017-05-01

    Significance and impact of the study: this study proves the potentiality of the joint use of trimming and increased irrigation to delay ripening, although it is necessary to analyze the implications the obtained delay has on other quality aspects. The lower anthocyanin and phenolic values observed in trimmed vines were not solely due to delayed ripening, as lower values were observed even when data were compared for a given total soluble solid content.

  15. Universal postquench coarsening and aging at a quantum critical point

    Science.gov (United States)

    Gagel, Pia; Orth, Peter P.; Schmalian, Jörg

    2015-09-01

    The nonequilibrium dynamics of a system that is located in the vicinity of a quantum critical point is affected by the critical slowing down of order-parameter correlations with the potential for novel out-of-equilibrium universality. After a quantum quench, i.e., a sudden change of a parameter in the Hamiltonian, such a system is expected to almost instantly fall out of equilibrium and undergo aging dynamics, i.e., dynamics that depends on the time passed since the quench. Investigating the quantum dynamics of an N -component φ4 model coupled to an external bath, we determine this universal aging and demonstrate that the system undergoes a coarsening, governed by a critical exponent that is unrelated to the equilibrium exponents of the system. We analyze this behavior in the large-N limit, which is complementary to our earlier renormalization-group analysis, allowing in particular the direct investigation of the order-parameter dynamics in the symmetry-broken phase and at the upper critical dimension. By connecting the long-time limit of fluctuations and response, we introduce a distribution function that shows that the system remains nonthermal and exhibits quantum coherence even on long time scales.

  16. Effects of early cone collection and artificial ripening on white spruce and red pine germination

    Energy Technology Data Exchange (ETDEWEB)

    Winston, D.A.; Haddon, B.D.

    1981-12-01

    Two experiments were conducted at the Petawawa National Forestry Institute. Chalk River, Ontario in 1978 to test the feasibility of early cone collection and to determine the optimum conditions for the artificial ripening of white spruce and red pine cones. Cones were collected at periodic intervals, commencing 7 weeks before natural cone ripeness, and stored under four storage conditions and three storage periods. White spruce cones collected August 1, 4 weeks before natural seed dispersal, and stored on open, screened trays for 12 weeks at 5 degrees Celcius and 75-95% relative humidity yielded seeds of high germinability. Seeds extracted from cones immediately after this collection failed to germinate. Cold storage of white spruce cones at 5 degrees Celcius for as little as 4 weeks eliminated dormancy and the subsequent need for seed stratification after extraction. Good germination of red pine seeds was obtained from cones collected August 16, 7 weeks before natural seed dispersal, and stored on screened trays in a well-ventilated, unheated building, for 4 weeks. Completion of embryo growth must be attained before artificial ripening can be successfully applied; it may be used as an index for commencement of cone collections provided subsequent cone handling includes artificial ripening. (Refs. 39).

  17. The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp.

    Science.gov (United States)

    Macoris, Mariana S; De Marchi, Renata; Janzantti, Natália S; Monteiro, Magali

    2012-07-01

    This work aimed to investigate the influence of both ripening stage and cultivation system on the total phenolic compounds (TPC) and total antioxidant activity (TAA) of passion fruit pulp. TPC extraction was optimized using a 2³ central composed design. The variables were fruit pulp volume, methanol volume and extraction solution volume. TPC was determined using the Folin-Ciocalteu reaction, and TAA using the ABTS radical reaction. The conditions to extract TPC were 2 mL passion fruit pulp and 9 mL extraction solution containing 40% methanol:water (v/v). TPC values increased in the passion fruit pulp during ripening for both cultivation systems, ranging from 281.8 to 361.9 mg gallic acid L⁻¹ (P ≤ 0.05) for the organic pulp and from 291.0 to 338.6 mg gallic acid L⁻¹ (P ≤ 0.05) for the conventional pulp. TPC values increased during ripening for both organic and conventional passion fruit. The same was true for TAA values for conventional passion fruit. For organic passion fruit, however, TAA values were highest at the initial ripening stages. These results suggest that antioxidant compounds exert strong influence on the initial ripening stages for organic passion fruit, when TPC still did not reach its maximum level. Copyright © 2012 Society of Chemical Industry.

  18. Isoprenoid, lipid, and protein contents in intact plastids isolated from mesocarp cells of traditional and high-pigment tomato cultivars at different ripening stages.

    Science.gov (United States)

    Lenucci, Marcello S; Serrone, Lucia; De Caroli, Monica; Fraser, Paul D; Bramley, Peter M; Piro, Gabriella; Dalessandro, Giuseppe

    2012-02-22

    This study reports quali-quantitative analyses on isoprenoids, phospholipids, neutral lipids, phytosterols, and proteins in purified plastids isolated from fresh fruits of traditional (Donald and Incas) and high-pigment (Kalvert and HLY-18) tomato cultivars at four ripening stages. In all of the investigated cultivars, lycopene, β-catotene, lutein, and total carotenoids varied significantly during ripening. Chromoplasts of red-ripe tomato fruits of high-pigment cultivars accumulated twice as much as lycopene (307.6 and 319.2 μg/mg of plastid proteins in Kalvert and HLY-18, respectively) than ordinary cultivars (178.6 and 151.7 μg/mg of plastid proteins in Donald and Incas, respectively); differences in chlorophyll and α-tocopherol contents were also evidenced. Phospholipids and phytosterols increased during ripening, whereas triglycerides showed a general decrease. Regardless of the stage of ripening, palmitic acid was the major fatty acid in all cultivars (ranging from 35 to 52% of the total fatty acids), followed by stearic, oleic, linoleic, linolenic, and myristic acids, but their relative percentage was affected by ripening. Most of the bands detected on the SDS-PAGEs of plastid proteins were constantly present during chloroplast-to-chromoplast conversion, some others disappeared, and only one, with a molecular weight of ~41.6 kDa, was found to increase in intensity.

  19. Modeling of Camembert-type cheese mass loss in a ripening chamber: main biological and physical phenomena.

    Science.gov (United States)

    Hélias, A; Mirade, P-S; Corrieu, G

    2007-11-01

    A model of the mass loss of Camembert-type cheese was established with data obtained from 2 experimental ripening trials carried out in 2 pilot ripening chambers. During these experiments, a cheese was continuously weighed and the relative humidity, temperature, oxygen, and carbon dioxide concentrations in the ripening chamber were recorded online. The aim was to establish a simple but accurate model that would predict cheese mass changes according to available online measurements. The main hypotheses were that 1) the cheese water activity was constant during ripening, 2) the respiratory activity of the microflora played a major role by inducing heat production, combined with important water evaporation, 3) the temperature gradient existing inside the cheese was negligible, and the limiting phenomenon was the convective transfer. The water activity and the specific heat of the cheeses were assessed by offline measurements. The others parameters in the model were obtained from the literature. This dynamic model was built with 2 state variables: the cheese mass and the surface temperature of the cheese. In this way, only the heat transfer coefficient had to be fitted, and it was strongly determined by the airflow characteristics close to the cheeses. Model efficiency was illustrated by comparing the estimated and measured mass and the mass loss rate for the 2 studied runs; the relative errors were less than 1.9 and 3.2% for the mass loss and the mass loss rate, respectively. The dynamic effects of special events, such as room defrosting or changes in chamber relative humidity, were well described by the model, especially in terms of kinetics (mass loss rates).

  20. Controlled water deficit during ripening affects proanthocyanidin synthesis, concentration and composition in Cabernet Sauvignon grape skins.

    Science.gov (United States)

    Cáceres-Mella, Alejandro; Talaverano, M Inmaculada; Villalobos-González, Luis; Ribalta-Pizarro, Camila; Pastenes, Claudio

    2017-08-01

    The influence of controlled water deficit on the phenolic composition and gene expression of VvLAR2, VvMYBPA1, VvMYBPA2 and VvMYB4a in Cabernet Sauvignon grape skins throughout ripening was investigated. The assay was carried out on own-rooted Vitis vinifera plants cv. Cabernet Sauvignon in a commercial vineyard from veraison until commercial harvest. Three irrigation regimes were used from veraison until harvest with the following treatments: T1: 3.6 mm day -1 ; T2: 1.8 mm day -1 and T3: 0.3 mm day -1 . The content of total phenols and total anthocyanins in grape skins increased during ripening, but water deficit did not produce differences among treatments in the total anthocyanin concentration. Proanthocyanidins (PAs) decreased throughout ripening, although approximately 25 days after veraison (DAV), their content slightly increased. This effect was more pronounced in the most restrictive treatment (T3). A similar pattern was observed in the transcript abundance of VvLAR2, VvMYBPA1 and VvMYB4a. PAs separation revealed differences in concentration but not in the proportion among fractions among the irrigation treatments. Additionally, controlled water deficit increased the mean degree of polymerization and the flavan-3-ol polymeric concentration in grape skins throughout ripening but with no effects on the extent of PAs galloylation. Our results suggest that the water status of Cabernet Sauvignon grapevines affects the gene expression for proteins involved in the synthesis of PAs, increasing their concentration and also their composition, with further evidence for the efficacy of a convenient, controlled water deficit strategy for grapevine cultivation. Copyright © 2017 Elsevier Masson SAS. All rights reserved.

  1. Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: changes in residual sugars and water-soluble organic acids during ripening.

    Science.gov (United States)

    Upreti, P; McKay, L L; Metzger, L E

    2006-02-01

    Cheddar cheese ripening involves the conversion of lactose to glucose and galactose or galactose-6-phosphate by starter and nonstarter lactic acid bacteria. Under ideal conditions (i.e., where bacteria grow under no stress of pH, water activity, and salt), these sugars are mainly converted to lactic acid. However, during ripening of cheese, survival and growth of bacteria occurs under the stressed condition of low pH, low water activity, and high salt content. This forces bacteria to use alternate biochemical pathways resulting in production of other organic acids. The objective of this study was to determine if the level and type of organic acids produced during ripening was influenced by calcium (Ca) and phosphorus (P), residual lactose, and salt-to-moisture ratio (S/M) of cheese. Eight cheeses with 2 levels of Ca and P (0.67 and 0.47% vs. 0.53 and 0.39%, respectively), lactose at pressing (2.4 vs. 0.78%), and S/M (6.4 vs. 4.8%) were manufactured. The cheeses were analyzed for organic acids (citric, orotic, pyruvic, lactic, formic, uric, acetic, propanoic, and butyric acids) and residual sugars (lactose, galactose) during 48 wk of ripening using an HPLC-based method. Different factors influenced changes in concentration of residual sugars and organic acids during ripening and are discussed in detail. Our results indicated that the largest decrease in lactose and the largest increase in lactic acid occurred between salting and d 1 of ripening. It was interesting to observe that although the lactose content in cheese was influenced by several factors (Ca and P, residual lactose, and S/M), the concentration of lactic acid was influenced only by S/M. More lactic acid was produced in low S/M treatments compared with high S/M treatments. Although surprising for Cheddar cheese, a substantial amount (0.2 to 0.4%) of galactose was observed throughout ripening in all treatments. Minor changes in the levels of citric, uric, butyric, and propanoic acids were observed during

  2. Asynchronous ripening behavior of cactus pear (Opuntia ficus-indica) cultivars with respect to physicochemical and physiological attributes.

    Science.gov (United States)

    Kyriacou, M C; Emmanouilidou, M G; Soteriou, G A

    2016-11-15

    Physicochemical and physiological ripening events in cactus pear (Opuntia ficus-indica) fruit of cultivars 'Ntopia' and 'Hercules' were profiled against skin coloration from mature-green (S1) to over-mature (S5). Fructose and glucose accumulation were linear in 'Ntopia' but peaked near S3 in 'Hercules' synchronously to the appearance of sucrose. Betalains increased steadily in 'Ntopia' (103.2mg/l) but peaked before full skin coloration in 'Hercules' (49.7mg/l); whereas phenolic content remained invariable and ascorbate content peaked near S5 in both 'Ntopia' (108.6μg/g) and 'Hercules' (163.1μg/g). Cell wall material diminished with maturity though textural changes with ripening appeared not related to pectin solubilization but to weakening of glycan bonding and loss of neutral sugars. Fruit firmness rather was correlated to seed weight (r=0.89) and seed-to-pulp ratio (r=0.73). Cultivar differences highlighted in the chronology of ripening events are critical for defining optimum harvest maturity and postharvest handling protocols for premium quality cactus pear fruit. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Isolation of genes differentially expressed during development and ripening of Fragaria chiloensis fruit by suppression subtractive hybridization.

    Science.gov (United States)

    Pimentel, Paula; Salvatierra, Ariel; Moya-León, María Alejandra; Herrera, Raúl

    2010-09-15

    Fragaria chiloensis, the native Chilean strawberry, is noted for its good fruit quality characters. However, it is a highly perishable fruit due to its rapid softening. With the aim to screen for genes differentially expressed during development and ripening of strawberry fruit, the subtractive suppressive hybridization (SSH) methodology was employed. Six libraries were generated contrasting transcripts from four different developmental stages. A set of 1807 genes was isolated and characterized. In our EST collection, approximately 90% of partial cDNAs showed significant similarity to proteins with known or unknown function registered in databases. Among them, proteins related to protein fate were identified in a large green fruit library and protein related with cellular transport, cell wall-related proteins, and transcription regulators were identified in a ripe fruit library. Thirteen genes were analyzed by qRT-PCR during development and ripening of the Chilean strawberry fruit. The information generated in this study provides new clues to aid the understanding of the ripening process in F. chiloensis fruit. Copyright 2010 Elsevier GmbH. All rights reserved.

  4. Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds.

    Science.gov (United States)

    Engel, E; Tournier, C; Salles, C; Le Quéré, J L

    2001-06-01

    The aim of this study was to add to the understanding of changes in taste that occur during the ripening of a bitter Camembert cheese by the evolution of its composition. Physicochemical analyses were performed on rind, under-rind, and center portions of a Camembert cheese selected for its intense bitterness. At each of the six steps of ripening studied organic acids, sugars, total nitrogen, soluble nitrogen, phosphotungstic acid soluble nitrogen, non-protein nitrogen, Na, K, Ca, Mg, Pi, Cl, and biogenic amines were quantified in each portion. Changes in cheese composition seemed to mainly result from the development of Penicillium camemberti on the cheese outer layer. Migration phenomena and the release of potentially taste-active compounds allowed for the evolution of saltiness, sourness, and bitterness throughout ripening to be better understood. Apart from taste-active compounds, the impact of the cheese matrix on its taste development is discussed.

  5. Study of nucleation, growth and coarsening of precipitates in a novel 9%Cr heat resistant steel: Experimental and modeling

    International Nuclear Information System (INIS)

    Prat, O.; García, J.; Rojas, D.; Sanhueza, J.P.; Camurri, C.

    2014-01-01

    Nucleation, growth and coarsening of three different precipitates (NbC, M 23 C 6 and V(C,N)) in a novel 9%Cr heat resistant steel designed by the authors were investigated. The microstructure evolution after tempering (780 °C/2 h) and after creep (650 °C/100 MPa) was characterized using transmission electron microscopy in the scanning mode (STEM). Thermodynamic and kinetic modeling was carried out using the softwares Thermo-Calc, DICTRA and TC-PRISMA. The Thermo-Calc software predicted formation of NbC, V(C,N) and M 23 C 6 carbides at the tempering temperature of 780 °C. STEM investigations revealed that M 23 C 6 precipitated on prior austenite grain boundaries and lath or block boundaries whereas NbC and V(C,N) were located within sub-grains. Simulations by TC-PRISMA showed that M 23 C 6 , NbC and V(C,N) particles nucleation begins as soon as the tempering treatment starts and it is completed in a very short time, reaching the equilibrium volume fraction after 40 s for M 23 C 6 , 100 s for NbC and 80 s for V(C,N). Best agreement between simulations and experimental investigations was found for low interfacial energy values of 0.1 J m −2 . Both STEM measurements as well as DICTRA simulations indicate very low coarsening rate for both kind of precipitates. Creep tests up to 4000–5000 h suggest that this special combination of NbC, V(C,N) and M 23 C 6 may provide increased pinning of dislocations reducing boundary migration therefore enhancing creep strength. - Highlights: • Nucleation, growth and coarsening of NbC and M 23 C 6 precipitates were investigated. • The microstructure was characterized using transmission electron microscopy (STEM). • Modeling was carried out using the softwares Thermo-Calc, DICTRA and TC-PRISMA. • M 23 C 6 and NbC nucleation begins as soon as the solution treatmentinitiates. • Best agreement modeling/experiments was found for low interfacial energy values of 0.1 J m −2

  6. Physicochemical Changes and Antioxidant Activity of Juice, Skin, Pellicle and Seed of Pomegranate (cv. Mollar de Elche at Different Stages of Ripening

    Directory of Open Access Journals (Sweden)

    Elsa C. D. Ramalhosa

    2015-01-01

    Full Text Available In the present work, we investigate how the degree of ripeness (low, low-medium, medium and medium-high affects the physical and compositional changes, as well as antioxidant properties of pomegranate fruit (cv. Mollar de Elche. The skin, pellicle, seed and juice were analysed. The fruit mass increased and the fruit skin became reddish (higher a* and lower h* as the fruit ripening progressed. The lowest concentrations of flavonoids and hydrolysable tannins were recorded in skin and pellicles at medium-high maturity stage, which explains the decrease in the total phenols and reducing power during ripening of pomegranate. On the contrary, the highest concentration of flavonoids (165 mg of quercetin equivalents per 100 mL of juice was determined in the juice at the most advanced ripening stage, concomitant with the highest total phenols (1695 mg of gallic acid equivalents per 100 mL of juice. Higher DPPH scavenging activity and an increase in the reducing power of juice were also observed during ripening. The trend of the above-mentioned properties allowed describing the fruit development and maturity.

  7. Hierarchical CuO hollow microspheres: Controlled synthesis for enhanced lithium storage performance

    International Nuclear Information System (INIS)

    Guan Xiangfeng; Li Liping; Li Guangshe; Fu Zhengwei; Zheng Jing; Yan Tingjiang

    2011-01-01

    Graphical abstract: Hierarchical CuO microspheres with hollow interiors were formed through self-wrapping of a single layer of radically oriented CuO nanorods, and these microspheres showed excellent cycle performance and enhanced lithium storage capacity. Display Omitted Research highlights: → Hierarchical CuO hollow microspheres were prepared by a hydrothermal method. → The CuO hollow microspheres were assembled from radically oriented nanorods. → The growth mechanism was proposed to proceed via self-assembly and Ostwald's ripening. → The microspheres showed good cycle performance and enhanced lithium storage capacity. → Hierarchical microstructures with hollow interiors promote electrochemical property. - Abstract: In this work, hierarchical CuO hollow microspheres were hydrothermally prepared without use of any surfactants or templates. By controlling the formation reaction conditions and monitoring the relevant reaction processes using time-dependent experiments, it is demonstrated that hierarchical CuO microspheres with hollow interiors were formed through self-wrapping of a single layer of radically oriented CuO nanorods, and that hierarchical spheres could be tuned to show different morphologies and microstructures. As a consequence, the formation mechanism was proposed to proceed via a combined process of self-assembly and Ostwald's ripening. Further, these hollow microspheres were initiated as the anode material in lithium ion batteries, which showed excellent cycle performance and enhanced lithium storage capacity, most likely because of the synergetic effect of small diffusion lengths in building blocks of nanorods and proper void space that buffers the volume expansion. The strategy reported in this work is reproducible, which may help to significantly improve the electrochemical performance of transition metal oxide-based anode materials via designing the hollow structures necessary for developing lithium ion batteries and the relevant

  8. Thermal stability of iron silicide nanowires epitaxially grown on Si(110) substrates

    Energy Technology Data Exchange (ETDEWEB)

    Zou, Zhi-Qiang, E-mail: zouzhq@shanghaitech.edu.cn [School of Physical Science and Technology, ShanghaiTech University, 100 Haike Road, Pudong, Shanghai, 201210 (China); Li, Xu; Liu, Xiao-Yong; Shi, Kai-Juan; Guo, Xin-Qiu [Analytical and Testing Center, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240 (China)

    2017-03-31

    Highlights: • The α-FeSi{sub 2} nanowires epitaxially grown on Si(110) can be stable up to 750 °C. • The stable temperature of the nanowires is much lower than that of the bulk α-FeSi{sub 2} due to their small size and high relative surface area. • With increasing annealing temperature, the α-FeSi{sub 2} nanowires undergo an Ostwald ripening process and transform into large β-FeSi{sub 2} nanorods or three-dimensional nanocrystals. • The reduction in surface energy drives the transformation from metallic α-FeSi{sub 2} phase to semiconducting β-FeSi{sub 2} phase. - Abstract: Metallic α-FeSi{sub 2} nanowires (NWs) are epitaxially grown on Si(110) at 650 °C. Their evolution as a function of annealing temperature has been studied in situ by scanning tunneling microscopy. The NWs are stable up to 750 °C, which is much lower than that of the bulk α-FeSi{sub 2}. With further increasing the annealing temperature, some NWs begin to shrink in length and transform into wider and higher semiconducting β-FeSi{sub 2} nanorods or three-dimensional (3D) islands at 925 °C. The phase transformation is driven by the reduction in surface energy. On the other hand, some α-FeSi{sub 2} NWs begin to dissolve and become thinner until disappearing. The growth of the β-FeSi{sub 2} nanorods or 3D nanocrystals follows the Ostwald ripening mechanism, i.e., the large islands grow in size at the expense of the small ones. X-ray photoelectron spectroscopy study shows that the Fe 2p peaks of β-FeSi{sub 2} nanocrystals exhibit a negative shift of 0.2 eV with respect to the α-FeSi{sub 2} NWs.

  9. Hydrothermal synthesis of novel Mn3O4 nano-octahedrons with enhanced supercapacitors performances

    Science.gov (United States)

    Jiang, Hao; Zhao, Ting; Yan, Chaoyi; Ma, Jan; Li, Chunzhong

    2010-10-01

    Uniform and single-crystalline Mn3O4 nano-octahedrons have been successfully synthesized by a simple ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) assisted hydrothermal route. The octahedron structures exhibit a high geometric symmetry with smooth surfaces and the mean side length of square base of octahedrons is ~160 nm. The structure is reckoned to provide superior functional properties and the nano-size achieved in the present work is noted to further facilitate the material property enhancement. The formation process was proposed to begin with a ``dissolution-recrystallization'' which is followed by an ``Ostwald ripening'' mechanism. The Mn3O4 nano-octahedrons exhibited an enhanced specific capacitance of 322 F g-1 compared with the truncated octahedrons with specific capacitances of 244 F g-1, making them a promising electrode material for supercapacitors.Uniform and single-crystalline Mn3O4 nano-octahedrons have been successfully synthesized by a simple ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) assisted hydrothermal route. The octahedron structures exhibit a high geometric symmetry with smooth surfaces and the mean side length of square base of octahedrons is ~160 nm. The structure is reckoned to provide superior functional properties and the nano-size achieved in the present work is noted to further facilitate the material property enhancement. The formation process was proposed to begin with a ``dissolution-recrystallization'' which is followed by an ``Ostwald ripening'' mechanism. The Mn3O4 nano-octahedrons exhibited an enhanced specific capacitance of 322 F g-1 compared with the truncated octahedrons with specific capacitances of 244 F g-1, making them a promising electrode material for supercapacitors. Electronic supplementary information (ESI) available: TEM images; EDTA-2Na reaction details. See DOI: 10.1039/c0nr00257g

  10. After-ripening induced transcriptional changes of hormonal genes in wheat seeds: the cases of brassinosteroids, ethylene, cytokinin and salicylic acid.

    Directory of Open Access Journals (Sweden)

    Vijaya R Chitnis

    Full Text Available Maintenance and release of seed dormancy is regulated by plant hormones; their levels and seed sensitivity being the critical factors. This study reports transcriptional regulation of brassinosteroids (BR, ethylene (ET, cytokinin (CK and salicylic acid (SA related wheat genes by after-ripening, a period of dry storage that decays dormancy. Changes in the expression of hormonal genes due to seed after-ripening did not occur in the anhydrobiotic state but rather in the hydrated state. After-ripening induced dormancy decay appears to be associated with imbibition mediated increase in the synthesis and signalling of BR, via transcriptional activation of de-etiolated2, dwarf4 and brassinosteroid signaling kinase, and repression of brassinosteroid insensitive 2. Our analysis is also suggestive of the significance of increased ET production, as reflected by enhanced transcription of 1-aminocyclopropane-1-carboxylic acid oxidase in after-ripened seeds, and tight regulation of seed response to ET in regulating dormancy decay. Differential transcriptions of lonely guy, zeatin O-glucosyltransferases and cytokinin oxidases, and pseudo-response regulator between dormant and after-ripened seeds implicate CK in the regulation of seed dormancy in wheat. Our analysis also reflects the association of dormancy decay in wheat with seed SA level and NPR independent SA signaling that appear to be regulated transcriptionally by phenylalanine ammonia lyase, and whirly and suppressor of npr1 inducible1 genes, respectively. Co-expression clustering of the hormonal genes implies the significance of synergistic and antagonistic interaction between the different plant hormones in regulating wheat seed dormancy. These results contribute to further our understanding of the molecular features controlling seed dormancy in wheat.

  11. Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile.

    Science.gov (United States)

    Alessandrini, Massimiliano; Gaiotti, Federica; Belfiore, Nicola; Matarese, Fabiola; D'Onofrio, Claudio; Tomasi, Diego

    2017-07-01

    Environmental factors have been acknowledged to greatly influence grape and wine aromas. Among them, the effect of altitude on grape aroma compounds has scarcely been debated in literature available to date. In the present study, we investigated the influence of altitude on grape composition and aroma evolution during ripening of Vitis vinifera L. cultivar Glera grown in Conegliano-Valdobbiadene DOCG area (Italy). The site at highest altitude (380 m above sea level) was warmer than the lowest site (200 m above sea level) and, even with differences in temperature in the range 1.5-2 °C, the impact of the cultivation site on grape ripening and aroma accumulation and preservation was significant. The lowest site demonstrated slower grape ripening, and grapes at harvest accumulated lower amounts of all of the main classes of aroma compounds typical of the Glera variety. Wines produced from the highest site were preferred in tasting trials for their more patent floral notes and elegance. Altitude strongly influences grape ripening evolution and flavour accumulation in the Glera grape, and this result accounts for the different styles in the sparkling wines subsequently produced. Moreover, the present study shows that aroma compound biosynthesis, particularly that of benzenoides, starts before véraison in Glera. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  12. A mechanistic modelling approach to understand 1-MCP inhibition of ethylene action and quality changes during ripening of apples.

    Science.gov (United States)

    Gwanpua, Sunny George; Verlinden, Bert E; Hertog, Maarten Latm; Nicolai, Bart M; Geeraerd, Annemie H

    2017-08-01

    1-Methylcyclopropene (1-MCP) inhibits ripening in climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action. The objective of the current study was to use mathematical models to describe 1-MCP inhibition of apple fruit ripening, and to provide a tool for predicting ethylene production, and two important quality indicators of apple fruit, firmness and background colour. A model consisting of coupled differential equations describing 1-MCP inhibition of apple ripening was developed. Data on ethylene production, expression of ethylene receptors, firmness, and background colour during ripening of untreated and 1-MCP treated apples were used to calibrate the model. An overall adjusted R 2 of 95% was obtained. The impact of time from harvest to treatment, and harvest maturity on 1-MCP efficacy was modelled. Different hypotheses on the partial response of 'Jonagold' apple to 1-MCP treatment were tested using the model. The model was validated using an independent dataset. Low 1-MCP blocking efficacy was shown to be the most likely cause of partial response for delayed 1-MCP treatment, and 1-MCP treatment of late-picked apples. Time from harvest to treatment was a more important factor than maturity for 1-MCP efficacy in 'Jonagold' apples. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  13. Toward the integration of expert knowledge and instrumental data to control food processes: application to Camembert-type cheese ripening.

    Science.gov (United States)

    Sicard, M; Perrot, N; Leclercq-Perlat, M-N; Baudrit, C; Corrieu, G

    2011-01-01

    Modeling the cheese ripening process remains a challenge because of its complexity. We still lack the knowledge necessary to understand the interactions that take place at different levels of scale during the process. However, information may be gathered from expert knowledge. Combining this expertise with knowledge extracted from experimental databases may allow a better understanding of the entire ripening process. The aim of this study was to elicit expert knowledge and to check its validity to assess the evolution of organoleptic quality during a dynamic food process: Camembert cheese ripening. Experiments on a pilot scale were carried out at different temperatures and relative humidities to obtain contrasting ripening kinetics. During these experiments, macroscopic evolution was evaluated from an expert's point of view and instrumental measurements were carried out to simultaneously monitor microbiological, physicochemical, and biochemical kinetics. A correlation of 76% was established between the microbiological, physicochemical, and biochemical data and the sensory phases measured according to expert knowledge, highlighting the validity of the experts' measurements. In the future, it is hoped that this expert knowledge may be integrated into food process models to build better decision-aid systems that will make it possible to preserve organoleptic qualities by linking them to other phenomena at the microscopic level. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.

    Science.gov (United States)

    Rincón, Arturo A; Pino, Verónica; Fresno, María R; Jiménez-Abizanda, Ana I; Álvarez, Sergio; Ayala, Juan H; Afonso, Ana M

    2017-04-01

    Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg -1 ), medium-chain free fatty acids (0.4-3.7 mmol·kg -1 ), and long-chain free fatty acids (0.2-2.1 mmol·kg -1 ) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.

  15. Chlorophyll metabolism in pollinated vs. parthenocarpic fig fruits throughout development and ripening.

    Science.gov (United States)

    Rosianskey, Yogev; Dahan, Yardena; Yadav, Sharawan; Freiman, Zohar E; Milo-Cochavi, Shira; Kerem, Zohar; Eyal, Yoram; Flaishman, Moshe A

    2016-08-01

    Expression of 13 genes encoding chlorophyll biosynthesis and degradation was evaluated. Chlorophyll degradation was differentially regulated in pollinated and parthenocarpic fig fruits, leading to earlier chlorophyll degradation in parthenocarpic fruits. Varieties of the common fig typically yield a commercial summer crop that requires no pollination, although it can be pollinated. Fig fruit pollination results in larger fruit size, greener skin and darker interior inflorescence color, and slows the ripening process compared to non-pollinated fruits. We evaluated the effect of pollination on chlorophyll content and levels of transcripts encoding enzymes of the chlorophyll metabolism in fruits of the common fig 'Brown Turkey'. We cloned and evaluated the expression of 13 different genes. All 13 genes showed high expression in the fruit skin, inflorescences and leaves, but extremely low expression in roots. Pollination delayed chlorophyll breakdown in the ripening fruit skin and inflorescences. This was correlated with the expression of genes encoding enzymes in the chlorophyll biosynthesis and degradation pathways. Expression of pheophorbide a oxygenase (PAO) was strongly negatively correlated with chlorophyll levels during ripening in pollinated fruits; along with its high expression levels in yellow leaves, this supports a pivotal role for PAO in chlorophyll degradation in figs. Normalizing expression levels of all chlorophyll metabolism genes in the pollinated and parthenocarpic fruit skin and inflorescences showed three synthesis (FcGluTR1, FcGluTR2 and FcCLS1) and three degradation (FcCLH1, FcCLH2 and FcRCCR1) genes with different temporal expression in the pollinated vs. parthenocarpic fruit skin and inflorescences. FcCAO also showed different expressions in the parthenocarpic fruit skin. Thus, chlorophyll degradation is differentially regulated in the pollinated and parthenocarpic fruit skin and inflorescences, leading to earlier and more sustained

  16. Continuum modeling of post-implantation damage and the effective plus factor in crystalline silicon at room temperature

    International Nuclear Information System (INIS)

    Chan, H.Y.; Srinivasan, M.P.; Benistant, F.; Mok, K.R.; Chan, Lap; Jin, H.M.

    2006-01-01

    The role of computer simulation in predicting intrinsic diffusion effects is amplified with the shrinkage of MOS devices. In this work, post-implant damage distributions are obtained from atomistic Monte Carlo (MC) simulations. Based on diffusion-limiting kinetics, the evolution of the damage at room temperature with time is studied. It is shown that evolution of the point defects follow the Ostwald ripening process, where larger defect clusters grow at the expense of smaller ones. A qualitative study of the effective plus factor is also conducted, taking into account various clustering and recombination processes. Clustering is found to significantly affect the remaining amount of damage, which in turn affects subsequent diffusion processes

  17. Effect of time of harvest, stage of fruit ripening, and post-harvest ...

    African Journals Online (AJOL)

    Seeds were extracted from half of the fruits harvested from each stage immediately after harvest while the other halves were stored at room temperature to ripen to the soft-red stage before seed extraction. Fruit weight in both cultivars decreased with plant age. Fruits harvested at the yellow-ripe stage produced the highest ...

  18. Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy

    Directory of Open Access Journals (Sweden)

    Jiří Mlček

    2013-01-01

    Full Text Available The study focuses on rapid determination of free amino acids produced during the ripening of cheese, by using near infrared spectroscopy. Analyses of 96 samples of Edam cheese (30% and 45% of fat in dry matter were performed at monthly intervals up to the ripening age of 6 months. In total, 19 amino acids were analysed with infrared spectrometer using two different methods, either in the regime of reflectance in the integrating sphere of the apparatus or using a fibre optic apparatus with the fibre optic probe. Reference data based on high-performance liquid chromatography were used for calibration of the spectrophotometer. Calibration models were developed using a partial least square algorithm and tested by means of cross-validation. When measured with the integrating sphere and with the probe, the values of correlation coefficients ranged from 0.835 to 0.993 and from 0.739 to 0.995, respectively. Paired t-test did not show significant differences between the reference and predicted values (P < 0.05. The results of this new calibration method showed the possibility of near infrared technology for fast determination of free amino acids, which occur during the ripening of Edam cheese. The content of free amino acids allow us to prepare Edam cheese quickly and efficiently for sale or to prepare the material for processed cheese.

  19. Tissue-Specific Transcriptome and Hormonal Regulation of Pollinated and Parthenocarpic Fig (Ficus carica L. Fruit Suggest that Fruit Ripening is Coordinated by the Reproductive Part of the Syconium

    Directory of Open Access Journals (Sweden)

    Yogev Rosianski

    2016-11-01

    Full Text Available In the unconventional climacteric fig (Ficus carica fruit, pollinated and parthenocarpic fruit of the same genotype exhibit different ripening characteristics. Integrative comparative analyses of tissue-specific transcript and of hormone levels during fruit repining from pollinated vs. parthenocarpic fig fruit were employed to unravel the similarities and differences in their regulatory processes during fruit repining. Assembling tissue-specific transcripts into 147,000 transcripts with 53,000 annotated genes provided new insights into the spatial distribution of many classes of regulatory and structural genes, including those related to color, taste and aroma, storage, protein degradation, seeds and embryos, chlorophyll, and hormones. Comparison of the pollinated and parthenocarpic tissues during fruit ripening showed differential gene expression, especially in the fruit inflorescence. The distinct physiological green phase II and ripening phase III differed significantly in their gene-transcript patterns in both pulp and inflorescence tissues. Gas chromatographic analysis of whole fruits enabled the first determination of ripening-related hormone levels from pollinated and non-pollinated figs. Ethylene and auxin both increased during fruit ripening, irrespective of pollination, whereas no production of active gibberellins or cytokinins was found in parthenocarpic or pollinated ripening fruit. Tissue-specific transcriptome revealed apparent different metabolic gene patterns for ethylene, auxin and ABA in pollinated vs. parthenocarpic fruit, mostly in the fruit inflorescence. Our results demonstrate that the production of abscisic acid (ABA, non-active ABA–GE conjugate and non-active indoleacetic acid (IAA–Asp conjugate in pollinated fruits is much higher than in parthenocarpic fruits. We suggest that fruit ripening is coordinated by the reproductive part of the syconium and the differences in ABA production between pollinated and

  20. Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches.

    Science.gov (United States)

    Lee, Sarah; Choi, Hyung-Kyoon; Cho, Somi Kim; Kim, Young-Suk

    2010-11-01

    Gas chromatography coupled with time-of-flight mass spectrometry and principal component analysis were used to obtain the metabolite profiles of guava (Psidium guajava) fruits. Results with two types of data-processing software, ChromaTOF and AMDIS, were compared to explain the differences between the samples. There were some differences in score and loading plot patterns of PCA as well as in the composition of the metabolites. However, little difference was observed in the type of metabolites detected and identified using either type of software. Both the flesh and peel of premature and mature white guava fruits were compared for the analysis of the metabolite profiles. Malic acid, aspartic acid, and glucose were the major metabolites distinguishing the different parts of guava fruits in the PCA loading plot. In addition, the metabolic profiles of the fruits revealed significant changes in some metabolites during ripening. The major components contributing to the separation were serine, citric acid, fructose, sucrose, and some unknowns. In particular, sucrose, fructose, serine and citric acid were related to the ripening of guava fruits. Fructose and sucrose were increased whereas citric acid was decreased during guava fruit ripening. Copyright © 2010 Elsevier B.V. All rights reserved.

  1. Suicidal tomato cells: programmed cell death in suspension-cultured tomato cells and ripening fruit

    NARCIS (Netherlands)

    Hoeberichts, F.A.

    2002-01-01

    Tomato fruit ripening involves a series of highly organised biochemical, physiological and structural changes that are under strict genetic control. The plant hormone ethylene (C 2 H 4 ), in synergy

  2. Grape Ripening Is Regulated by Deficit Irrigation/Elevated Temperatures According to Cluster Position in the Canopy.

    Science.gov (United States)

    Zarrouk, Olfa; Brunetti, Cecilia; Egipto, Ricardo; Pinheiro, Carla; Genebra, Tânia; Gori, Antonella; Lopes, Carlos M; Tattini, Massimiliano; Chaves, M Manuela

    2016-01-01

    The impact of water deficit on berry quality has been extensively investigated during the last decades. Nonetheless, there is a scarcity of knowledge on the performance of varieties exposed to a combination of high temperatures/water stress during the growing season and under vineyard conditions. The objective of this research was to investigate the effects of two irrigation regimes, sustained deficit irrigation (SDI, 30% ET c ) and regulated deficit irrigation (RDI, 15% ET c ) and of two cluster positions within the canopy (east- and west-exposed sides) on berry ripening in red Aragonez (Tempranillo) grapevines. The study was undertaken for two successive years in a commercial vineyard in South Portugal, monitoring the following parameters: pre-dawn leaf water potential, berry temperature, sugars, polyphenols, abscisic acid (ABA) and related metabolites. Additionally, expression patterns for different transcripts encoding for enzymes responsible for anthocyanin and ABA biosynthesis ( VviUFGT, VvNCED1, Vv β G1, VviHyd1, VviHyd2 ) were analyzed. In both years anthocyanin concentration was lower in RDI at the west side (RDIW- the hottest one) from véraison onwards, suggesting that the most severe water stress conditions exacerbated the negative impact of high temperature on anthocyanin. The down-regulation of VviUFGT expression revealed a repression of the anthocyanin synthesis in berries of RDIW, at early stages of berry ripening. At full-maturation, anthocyanin degradation products were detected, being highest at RDIW. This suggests that the negative impact of water stress and high temperature on anthocyanins results from the repression of biosynthesis at the onset of ripening and from degradation at later stages. On the other hand, berries grown under SDI displayed a higher content in phenolics than those under RDI, pointing out for the attenuation of the negative temperature effects under SDI. Irrigation regime and berry position had small effect on free

  3. Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.

    Science.gov (United States)

    Lessard, Marie-Hélène; Viel, Catherine; Boyle, Brian; St-Gelais, Daniel; Labrie, Steve

    2014-03-26

    Camembert-type cheese ripening is driven mainly by fungal microflora including Geotrichum candidum and Penicillium camemberti. These species are major contributors to the texture and flavour of typical bloomy rind cheeses. Biochemical studies showed that G. candidum reduces bitterness, enhances sulphur flavors through amino acid catabolism and has an impact on rind texture, firmness and thickness, while P. camemberti is responsible for the white and bloomy aspect of the rind, and produces enzymes involved in proteolysis and lipolysis activities. However, very little is known about the genetic determinants that code for these activities and their expression profile over time during the ripening process. The metatranscriptome of an industrial Canadian Camembert-type cheese was studied at seven different sampling days over 77 days of ripening. A database called CamemBank01 was generated, containing a total of 1,060,019 sequence tags (reads) assembled in 7916 contigs. Sequence analysis revealed that 57% of the contigs could be affiliated to molds, 16% originated from yeasts, and 27% could not be identified. According to the functional annotation performed, the predominant processes during Camembert ripening include gene expression, energy-, carbohydrate-, organic acid-, lipid- and protein- metabolic processes, cell growth, and response to different stresses. Relative expression data showed that these functions occurred mostly in the first two weeks of the ripening period. These data provide further advances in our knowledge about the biological activities of the dominant ripening microflora of Camembert cheese and will help select biological markers to improve cheese quality assessment.

  4. Use of Protease and Lipase Enzymes by Different Methods to Accelerate Kaşar Cheese Ripening 1. The Effect on Cheese Physical and Chemical Properties (Turkish with English Abstract

    Directory of Open Access Journals (Sweden)

    2015-02-01

    Full Text Available In this study, pasteurized cow milk was used for Kaşar cheese processing. One lipase (Palatase M, one protease (Neutrase, and combination of both enzymes were added to milk which was processed into cheese. Three different enzymes with the levels (based on raw milk amount of 0.0001% Palatese M. 0.004% Neutrase and 0.0001% Palatase M + 0.004% Neutrase were evaluated for physical and chemical properties at 2nd, 30th, 60th and 90th day of the ripening periods. Enzyme added cheese samples were compared with the Control-I (from fresh milk and Control-II (from pasteurized and starter added cheese samples. The 1% starter composed of Lactococcus lactis and Streptococcus cremoris (1:1 was added into the milk. Experiment was set up according to random block design with factorial arrangement, and the analysis were carried out in duplicate. Cheese yields of all the cheese samples produced with the enzyme addition were lower than the control groups. But, 0.0001% Palatase M(Mik-L added with microencapsulation technique gave the higher cheese yield which is closer to the control groups. With the enzyme addition, dry-matter; fat, protein, salt, acidity, fat in dry-matter, salt in dry-matter and the ripening degree; with the ripening period dry-matter, fat, protein, ash, salt, acidity, salt in dry-matter and the ripening degree gave statistically (P<0.01 significant results. It was determined that the interaction of enzyme addition x ripened period had an significant influence on dry-matter, fat, protein, acidity, fat in dry-matter and ripening degree of the cheeses produced in this research (P<0.01. The best ripened condition was achieved by adding lipase+protease enzymes together into milk with direct technique (Di-L+P. The same ripened state in the cheeses was reached in 30-60 days ripened period with the direct incorporation of lipase + protease enzymes together (Di+L+P or protease only (Di-P, but in 90 days in control groups containing no enzymes.

  5. Polyamine metabolism in ripening tomato fruit. II. Polyamine metabolism and synthesis in relation to enhanced putrescine content and storage life of alc tomato fruit

    International Nuclear Information System (INIS)

    Rastogi, R.; Davies, P.J.

    1991-01-01

    The fruit of the Alcobaca landrace of tomato (Lycopersicon esculentum Mill.) have prolonged keeping qualities (determined by the allele alc) and contain three times as much putrescine as the standard Rutgers variety (Alc) at the ripe stage. Polyamine metabolism and biosynthesis were compared in fruit from Rutgers and Rutgers-alc-a near isogenic line possessing the allele alc, at four different stages of ripening. The levels of soluble polyamine conjugates as well as wall bound polyamines in the pericarp tissue and jelly were very low or nondetectable in both genotypes. The increase in putrescine content in alc pericarp is not related to normal ripening as it occurred with time and whether or not the fruit ripened. Pericarp discs of both normal and alc fruit showed a decrease in the metabolism of [1,4- 14 C]putrescine and [terminal labeled- 3 H]spermidine with ripening, but there were no significant differences between the two genotypes. The activity of ornithine decarboxylase was similar in the fruit pericarp of the two lines. Arginine decarboxylase activity decreased during ripening in Rutgers but decreased and rose again in Rutgers-alc fruit, and as a result it was significantly higher in alc fruit than in the normal fruit at the ripe stage. The elevated putrescine levels in alc fruit appear, therefore, to be due to an increase in the activity of arginine decarboxylase

  6. Mutated clones of sweet orange cv. pera with late ripening obtained through mutation induction

    International Nuclear Information System (INIS)

    Rocha Latado, Rodrigo; Tulmann Neto, Augusto; Ando, Akihiko; Iemma, Antonio Francisco; Pompeu Junior, Jorgino; Figueiredo, Jose Orlando; Pio, Rose Mary; Machado, Marcos Antonio; Namekata, Takao; Ceravolo, Leonardo; Rossi, Antonio Carlos

    2001-01-01

    Sweet orange cv. Pera (Citrus sinensis L. Osbeck) harvested from July to November, is the most important cultivar in growing area and consumption in Brazil. To obtain mutants for many characteristics, one-year-old shoots were irradiated at 40 Gy of gamma-rays and the axillary buds were budded. After two cutting-backs, about 7,580 V3M1 plants were obtained. Total of 127 putative mutants were selected from these plants for further examination. The main purpose of this experiment was to obtain late ripening clones which have good fruit quality. These all plants were divided into 15 groups based on the characteristics and random blocks design with 5 replications, including one control plant in each block, was used. The plants were planted 4 X 7 meters and were grown in field condition without artificial irrigation. Ten fruits from each tree were used in evaluating the fruit characteristics such as contents of soluble solid (TSS), acidity, ratio of juice content and skin color, for four years. The data was analyzed by Dunnett test using SAS program. Six clones (9, 10, 16, 21, 58 and 84) were considered as late ripening mutants because they showed lower level of TSS or less ratio of juice content, comparing with the control, in more than one evaluation. The color of the skin of some mutants indicates that they have later ripening characteristics. Other agronomic characteristics are under evaluation in order to see if these mutants can be released as new cultivars

  7. Rapid Solidification of Sn-Cu-Al Alloys for High-Reliability, Lead-Free Solder: Part II. Intermetallic Coarsening Behavior of Rapidly Solidified Solders After Multiple Reflows

    Science.gov (United States)

    Reeve, Kathlene N.; Choquette, Stephanie M.; Anderson, Iver E.; Handwerker, Carol A.

    2016-12-01

    Controlling the size, dispersion, and stability of intermetallic compounds in lead-free solder alloys is vital to creating reliable solder joints regardless of how many times the solder joints are melted and resolidified (reflowed) during circuit board assembly. In this article, the coarsening behavior of Cu x Al y and Cu6Sn5 in two Sn-Cu-Al alloys, a Sn-2.59Cu-0.43Al at. pct alloy produced via drip atomization and a Sn-5.39Cu-1.69Al at. pct alloy produced via melt spinning at a 5-m/s wheel speed, was characterized after multiple (1-5) reflow cycles via differential scanning calorimetry between the temperatures of 293 K and 523 K (20 °C and 250 °C). Little-to-no coarsening of the Cu x Al y particles was observed for either composition; however, clustering of Cu x Al y particles was observed. For Cu6Sn5 particle growth, a bimodal size distribution was observed for the drip atomized alloy, with large, faceted growth of Cu6Sn5 observed, while in the melt spun alloy, Cu6Sn5 particles displayed no significant increase in the average particle size, with irregularly shaped, nonfaceted Cu6Sn5 particles observed after reflow, which is consistent with shapes observed in the as-solidified alloys. The link between original alloy composition, reflow undercooling, and subsequent intermetallic coarsening behavior was discussed by using calculated solidification paths. The reflowed microstructures suggested that the heteroepitaxial relationship previously observed between the Cu x Al y and the Cu6Sn5 was maintained for both alloys.

  8. Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

    Science.gov (United States)

    Kwak, Hae-Soo; Chimed, Chogsom; Yoo, Sang-Hun

    2016-01-01

    The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C4) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese. PMID:27194934

  9. Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus Persica L. Batsch Powders from Different Ripening Time Cultivars

    Directory of Open Access Journals (Sweden)

    Chun-ju Liu

    2017-01-01

    Full Text Available The quality evaluation of processed products is complex. To simplify the quality evaluation process and improve the efficiency, fourteen evaluation factors of freeze-dried powders of seventeen cultivars of peach at different ripening times were analyzed. The most important evaluation indicators and criteria were obtained by analysis of variance (ANOVA, correlation analysis (CA, principal component analysis (PCA, system cluster analysis (SCA, and analytic hierarchy process (AHP. Results showed that the peach powders had the significant differences in quality (P<0.05, and some processing factors were related with some physicochemical and nutritional factors. Five principle components were extracted by PCA and the cumulative contribution achieved was 84.46%. Through the score plot of the first two principal components, a clear differentiation among ripening times was found and three distinct groups were separated according to ripening time. Five characteristic factors were obtained as titratable acid, browning index, hemicellulose, hygroscopicity, and vitamin C by SCA. Their weights of 0.1249, 0.3007, 0.0514, 0.4916, and 0.0315 were obtained by AHP, respectively. The peach cultivars were divided into four evaluation grades by the comprehensive quality score.

  10. Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.

    Science.gov (United States)

    Feng, Zhen; Gao, Wei; Ren, Dan; Chen, Xi; Li, Juan-juan

    2013-04-01

    Kedong sufu is a typical bacteria-fermented sufu in China. Isolation and identification of the autochthonous bacteria involved would allow the design of specific starters for this speciality. The purpose of the present study was to evaluate the bacterial flora during the ripening of Kedong sufu using polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE) and culturing. In terms of bacterial diversity, 22 strains were isolated and identified and 27 strains were detected by DGGE. Regarding bacterial dynamics, the results of culturing and PCR-DGGE exhibited a similar trend towards dominant strains. Throughout the fermentation of sufu, Enterococcus avium, Enterococcus faecalis and Staphylococcus carnosus were the dominant microflora, while the secondary microflora comprised Leuconostoc mesenteroides, Staphylococcus saprophyticus, Streptococcus lutetiensis, Kocuria rosea, Kocuria kristinae, Bacillus pumilus, Bacillus cereus and Bacillus subtilis. This study is the first to reveal the bacterial flora during the ripening of Kedong sufu using both culture-dependent and culture-independent methods. This information will help in the design of autochthonous starter cultures for the production of Kedong sufu with desirable characteristic sensory profiles and shorter ripening times. © 2012 Society of Chemical Industry.

  11. Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes

    KAUST Repository

    Smith, N. A. S.; Burlakov, V. M.; Ramos, Á . M.

    2013-01-01

    High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing.1-3 A model for growth and coarsening of ice crystals inside a frozen food sample (either at atmospheric or high pressure) is developed, and some numerical experiments are given, with which the model is validated by using experimental data. To the best of our knowledge, this is the first model suited for freezing crystallization in the context of high pressure. © 2013 American Chemical Society.

  12. Mathematical Modeling of the Growth and Coarsening of Ice Particles in the Context of High Pressure Shift Freezing Processes

    KAUST Repository

    Smith, N. A. S.

    2013-07-25

    High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing.1-3 A model for growth and coarsening of ice crystals inside a frozen food sample (either at atmospheric or high pressure) is developed, and some numerical experiments are given, with which the model is validated by using experimental data. To the best of our knowledge, this is the first model suited for freezing crystallization in the context of high pressure. © 2013 American Chemical Society.

  13. The regulation of MADS-box gene expression during ripening of banana and their regulatory interaction with ethylene.

    Science.gov (United States)

    Elitzur, Tomer; Vrebalov, Julia; Giovannoni, James J; Goldschmidt, Eliezer E; Friedman, Haya

    2010-03-01

    Six MaMADS-box genes have been cloned from the banana fruit cultivar Grand Nain. The similarity of these genes to tomato LeRIN is low and neither MaMADS2 nor MaMADS1 complement the tomato rin mutation. Nevertheless, the expression patterns, specifically in fruit and the induction during ripening and in response to ethylene and 1-MCP, suggest that some of these genes may participate in ripening. MaMADS1, 2, and 3, are highly expressed in fruit only, while the others are expressed in fruit as well as in other organs. Moreover, the suites of MaMADS-box genes and their temporal expression differ in peel and pulp during ripening. In the pulp, the increase in MaMADS2, 3, 4, and 5 expression preceded an increase in ethylene production, but coincides with the CO(2) peak. However, MaMADS1 expression in pulp coincided with ethylene production, but a massive increase in its expression occurred late during ripening, together with a second wave in the expression of MaMADS2, 3, and 4. In the peel, on the other hand, an increase in expression of MaMADS1, 3, and to a lesser degree also of MaMADS4 and 2 coincided with an increase in ethylene production. Except MaMADS3, which was induced by ethylene in pulp and peel, only MaMADS4, and 5 in pulp and MaMADS1 in peel were induced by ethylene. 1-MCP applied at the onset of the increase in ethylene production, increased the levels of MaMADS4 and MaMADS1 in pulp, while it decreased MaMADS1, 3, 4, and 5 in peel, suggesting that MaMADS4 and MaMADS1 are negatively controlled by ethylene at the onset of ethylene production only in pulp. Only MaMADS2 is neither induced by ethylene nor by 1-MCP, and it is expressed mainly in pulp. Our results suggest that two independent ripening programs are employed in pulp and peel which involve the activation of mainly MaMADS2, 4, and 5 and later on also MaMADS1 in pulp, and mainly MaMADS1, and 3 in peel. Hence, our results are consistent with MaMADS2, a SEP3 homologue, acting in the pulp upstream of the

  14. Structural characteristics of polysaccharides from olive fruit cell walls in relation to ripening and processing

    NARCIS (Netherlands)

    Vierhuis, E.

    2002-01-01

    Key words: Olive fruit; olive oil; pectic polysaccharides; xyloglucans; xylans;

    enzyme preparations; phenolic compounds; processing; ripening

    Technical enzyme preparations can be used as processing aids in the olive oil industry to obtain a higher yield

  15. Gas exchange in fruits related to skin condition and fruit ripening studied with diode laser spectroscopy.

    Science.gov (United States)

    Huang, Jing; Zhang, Hao; Lin, Huiying; Li, Tianqi; Mei, Liang; Svanberg, Katarina; Svanberg, Sune

    2016-12-01

    The concentration of the biologically active molecular oxygen gas is of crucial importance for fruits in the metabolic respiration, maturation, and ripening processes. In our study, oxygen content and oxygen transport in fruits, exemplified by apples and guavas, were studied noninvasively by gas in scattering media absorption spectroscopy. The technique is based on the fact that free gases typically have 10,000 times narrower absorption features than the bulk material. The technique was demonstrated in studies of the influence of the fruit skin in regulating the internal oxygen balance, by observing the signal response of the internal oxygen gas to a transient change in the ambient gas concentration on peeled and unpeeled fruits. In addition, the gas exchange rate at different ripening stages was also studied in intact guavas.

  16. Gas exchange in fruits related to skin condition and fruit ripening studied with diode laser spectroscopy

    Science.gov (United States)

    Huang, Jing; Zhang, Hao; Lin, Huiying; Li, Tianqi; Mei, Liang; Svanberg, Katarina; Svanberg, Sune

    2016-12-01

    The concentration of the biologically active molecular oxygen gas is of crucial importance for fruits in the metabolic respiration, maturation, and ripening processes. In our study, oxygen content and oxygen transport in fruits, exemplified by apples and guavas, were studied noninvasively by gas in scattering media absorption spectroscopy. The technique is based on the fact that free gases typically have 10,000 times narrower absorption features than the bulk material. The technique was demonstrated in studies of the influence of the fruit skin in regulating the internal oxygen balance, by observing the signal response of the internal oxygen gas to a transient change in the ambient gas concentration on peeled and unpeeled fruits. In addition, the gas exchange rate at different ripening stages was also studied in intact guavas.

  17. Ethephon, an organophosphorous, a Fruit and Vegetable Ripener: Has potential hepatotoxic effects?

    Directory of Open Access Journals (Sweden)

    Pooja Bhadoria

    2018-01-01

    Full Text Available Introduction: In the recent years, ethephon, 2-chloroethylphosphonic acid, is one of the most commonly used plant growth regulators. At present, it is being used on fruits, vegetables, and cereals for promoting pre- and post-harvest ripening. The effect of artificial ripening has become questionable because of various health-related issues. This study was conducted to note the morphology of liver after ethephon administration as it is the site where chemicals undergo first pass metabolism and probably will be affected by ethephon. Materials and Methods: Adult Wistar albino rats were divided into experimental and control groups (10 each. Ethephon was administered at a dose of 200 mg/kg/day by a gavage tube in the experimental rats for 14 days. The animals were sacrificed within 24 h of the last dose; liver was dissected and processed for light microscopy. Hematoxylin and eosin-stained sections were studied using an image-pro express analyzer. The data obtained from control and experimental groups were statistically analyzed. Results: In the experimental rats, the body weight was found to be significantly decreased. The orderly arrangement of hepatocytes was disrupted and was replaced by blood-filled sinusoids. At sites, hepatocytes appeared to be degenerated. Councilman bodies with pyknotic nuclei and inflammatory infiltrations were seen. The population per unit area of the hepatocytes and Kupffer cells was 29.53 ± 10.65 versus 44.18 ± 10.31 and 25.12 ± 4.41versus 13.05 ± 6.5 in experimental and control groups, respectively. The decrease of hepatocytes and increase of Kupffer cells were found to be statistically significant. Conclusions: The observations in the liver are probably indicative of degenerative changes associated with ethephon. Hence, we can conclude that this plant growth regulator, Fruit and Vegetable Ripener, has hepatotoxic potential. General awareness and regarding the use of such plant growth regulators is must to reduce the

  18. Coarsening of stripe patterns: variations with quench depth and scaling.

    Science.gov (United States)

    Tripathi, Ashwani K; Kumar, Deepak

    2015-02-01

    The coarsening of stripe patterns when the system is evolved from random initial states is studied by varying the quench depth ε, which is a measure of distance from the transition point of the stripe phase. The dynamics of the growth of stripe order, which is characterized by two length scales, depends on the quench depth. The growth exponents of the two length scales vary continuously with ε. The decay exponents for free energy, stripe curvature, and densities of defects like grain boundaries and dislocations also show similar variation. This implies a breakdown of the standard picture of nonequilibrium dynamical scaling. In order to understand the variations with ε we propose an additional scaling with a length scale dependent on ε. The main contribution to this length scale comes from the "pinning potential," which is unique to systems where the order parameter is spatially periodic. The periodic order parameter gives rise to an ε-dependent potential, which can pin defects like grain boundaries, dislocations, etc. This additional scaling provides a compact description of variations of growth exponents with quench depth in terms of just one exponent for each of the length scales. The relaxation of free energy, stripe curvature, and the defect densities have also been related to these length scales. The study is done at zero temperature using Swift-Hohenberg equation in two dimensions.

  19. XTHs from Fragaria vesca: genomic structure and transcriptomic analysis in ripening fruit and other tissues.

    Science.gov (United States)

    Opazo, María Cecilia; Lizana, Rodrigo; Stappung, Yazmina; Davis, Thomas M; Herrera, Raúl; Moya-León, María Alejandra

    2017-11-07

    Fragaria vesca or 'woodland strawberry' has emerged as an attractive model for the study of ripening of non-climacteric fruit. It has several advantages, such as its small genome and its diploidy. The recent availability of the complete sequence of its genome opens the possibility for further analysis and its use as a reference species. Fruit softening is a physiological event and involves many biochemical changes that take place at the final stages of fruit development; among them, the remodeling of cell walls by the action of a set of enzymes. Xyloglucan endotransglycosylase/hydrolase (XTH) is a cell wall-associated enzyme, which is encoded by a multigene family. Its action modifies the structure of xyloglucans, a diverse group of polysaccharides that crosslink with cellulose microfibrills, affecting therefore the functional structure of the cell wall. The aim of this work is to identify the XTH-encoding genes present in F. vesca and to determine its transcription level in ripening fruit. The search resulted in identification of 26 XTH-encoding genes named as FvXTHs. Genetic structure and phylogenetic analyses were performed allowing the classification of FvXTH genes into three phylogenetic groups: 17 in group I/II, 2 in group IIIA and 4 in group IIIB. Two sequences were included into the ancestral group. Through a comparative analysis, characteristic structural protein domains were found in FvXTH protein sequences. In complement, expression analyses of FvXTHs by qPCR were performed in fruit at different developmental and ripening stages, as well as, in other tissues. The results showed a diverse expression pattern of FvXTHs in several tissues, although most of them are highly expressed in roots. Their expression patterns are not related to their respective phylogenetic groups. In addition, most FvXTHs are expressed in ripe fruit, and interestingly, some of them (FvXTH 18 and 20, belonging to phylogenic group I/II, and FvXTH 25 and 26 to group IIIB) display an

  20. Cheddar cheese ripening affects plasma nonesterified fatty acids and serum insulin concentrations in growing pigs

    DEFF Research Database (Denmark)

    Thorning, Tanja Kongerslev; Bendsen, Nathalie Tommerup; Jensen, Søren Krogh

    2015-01-01

    BACKGROUND: Meta-analyses of observational studies found cheese consumption to be inversely associated with risk of type 2 diabetes and metabolic syndrome. This may be attributed to the bioactive compounds produced during cheese ripening. OBJECTIVE: The objective of this study was to investigate ...

  1. Comparative study of He bubble formation in nanostructured reduced activation steel and its coarsen-grained counterpart

    Science.gov (United States)

    Liu, W. B.; Zhang, J. H.; Ji, Y. Z.; Xia, L. D.; Liu, H. P.; Yun, D.; He, C. H.; Zhang, C.; Yang, Z. G.

    2018-03-01

    High temperature (550 °C) He ions irradiation was performed on nanostructured (NS) and coarsen-grained (CG) reduced activation steel to investigate the effects of GBs/interfaces on the formation of bubbles during irradiation. Experimental results showed that He bubbles were preferentially trapped at dislocations and/or grain boundaries (GBs) for both of the samples. Void denuded zones (VDZs) were observed in the CG samples, while VDZs near GBs were unobvious in NS sample. However, both the average bubble size and the bubble density in peak damage region of the CG sample were significantly larger than that observed in the NS sample, which indicated that GBs play an important role during the irradiation, and the NS steel had better irradiation resistance than its CG counterpart.

  2. Genomic Sequencing of Japanese Plum (Prunus salicina Lindl. Mutants Provides a New Model for Rosaceae Fruit Ripening Studies

    Directory of Open Access Journals (Sweden)

    Angel Fernandez i Marti

    2018-02-01

    Full Text Available It has recently been described that the Japanese plum “Santa Rosa” bud sport series contains variations in ripening pattern: climacteric, suppressed-climacteric and non-climacteric types. This provides an interesting model to study the role of ethylene and other key mechanisms governing fruit ripening, softening and senescence. The aim of the current study was to investigate such differences at the genomic level, using this series of plum bud sports, with special reference to genes involved in ethylene biosynthesis, signal transduction, and sugar metabolism. Genomic DNA, isolated from leaf samples of six Japanese plum cultivars (“Santa Rosa”, “July Santa Rosa”, “Late Santa Rosa”, “Sweet Miriam”, “Roysum”, and “Casselman”, was used to construct paired-end standard Illumina libraries. Sequences were aligned to the Prunus persica genome, and genomic variations (SNPs, INDELS, and CNV's were investigated. Results determined 12 potential candidate genes with significant copy number variation (CNV, being associated with ethylene perception and signal transduction components. Additionally, the Maximum Likelihood (ML phylogenetic tree showed two sorbitol dehydrogenase genes grouping into a distinct clade, indicating that this natural group is well-defined and presents high sequence identity among its members. In contrast, the ethylene group, which includes ACO1, ACS1, ACS4, ACS5, CTR1, ERF1, ERF3, and ethylene-receptor genes, was widely distributed and clustered into 10 different groups. Thus, ACS, ERF, and sorbitol dehydrogenase proteins potentially share a common ancestor for different plant genomes, while the expansion rate may be related to ancestral expansion rather than species-specific events. Based on the distribution of the clades, we suggest that gene function diversification for the ripening pathway occurred prior to family extension. We herein report all the frameshift mutations in genes involved in sugar transport

  3. Genomic Sequencing of Japanese Plum (Prunus salicina Lindl.) Mutants Provides a New Model for Rosaceae Fruit Ripening Studies.

    Science.gov (United States)

    Fernandez I Marti, Angel; Saski, Christopher A; Manganaris, George A; Gasic, Ksenija; Crisosto, Carlos H

    2018-01-01

    It has recently been described that the Japanese plum "Santa Rosa" bud sport series contains variations in ripening pattern: climacteric, suppressed-climacteric and non-climacteric types. This provides an interesting model to study the role of ethylene and other key mechanisms governing fruit ripening, softening and senescence. The aim of the current study was to investigate such differences at the genomic level, using this series of plum bud sports, with special reference to genes involved in ethylene biosynthesis, signal transduction, and sugar metabolism. Genomic DNA, isolated from leaf samples of six Japanese plum cultivars ("Santa Rosa", "July Santa Rosa", "Late Santa Rosa", "Sweet Miriam", "Roysum", and "Casselman"), was used to construct paired-end standard Illumina libraries. Sequences were aligned to the Prunus persica genome, and genomic variations (SNPs, INDELS, and CNV's) were investigated. Results determined 12 potential candidate genes with significant copy number variation (CNV), being associated with ethylene perception and signal transduction components. Additionally, the Maximum Likelihood (ML) phylogenetic tree showed two sorbitol dehydrogenase genes grouping into a distinct clade, indicating that this natural group is well-defined and presents high sequence identity among its members. In contrast, the ethylene group, which includes ACO1, ACS1, ACS4, ACS5, CTR1, ERF1, ERF3, and ethylene-receptor genes, was widely distributed and clustered into 10 different groups. Thus, ACS, ERF, and sorbitol dehydrogenase proteins potentially share a common ancestor for different plant genomes, while the expansion rate may be related to ancestral expansion rather than species-specific events. Based on the distribution of the clades, we suggest that gene function diversification for the ripening pathway occurred prior to family extension. We herein report all the frameshift mutations in genes involved in sugar transport and ethylene biosynthesis detected as well

  4. Gram-scale synthesis of highly crystalline, 0-D and 1-D SnO2 nanostructures through surfactant-free hydrothermal process

    International Nuclear Information System (INIS)

    Pal, Umapada; Pal, Mou; Sánchez Zeferino, Raul

    2012-01-01

    We report the synthesis of highly crystalline SnO 2 nanoparticle and nanorod structures with average diameters well within quantum confinement limit (3.5−6.4 nm), through surfactant-free hydrothermal synthesis. The size and shape of the nanostructures could be controlled by controlling the pH (4.5–13.0) of the reaction mixture and the temperature of hydrothermal treatment. Probable mechanisms for the variation of particle size and growth of one-dimensional structures are presented considering the size-dependent crystal solubility at lower pH values of the reaction solution and Ostwald ripening of the quasi-spherical nanoparticles at higher pH values, respectively. Variation of optical band gap energy and hence the effects of quantum confinement in the nanostructures have been studied.

  5. FRAUD/SABOTAGE Killing Nuclear-Reactors Need Modeling!!!: "Super"alloys GENERIC ENDEMIC Wigner's-Disease/.../IN-stability: Ethics? SHMETHICS!!!

    Science.gov (United States)

    Asphahani, Aziz; Siegel, Sidney; Siegel, Edward

    2010-03-01

    Carbides solid-state chemistry domination of old/new nuclear- reactors/spent-fuel-casks/refineries/jet/missile/rocket-engines in austenitic/FCC Ni/Fe-based(so miscalled)``super"alloys(182/82; Hastelloy-X,600,304/304L-SSs,...,690!!!) GENERIC ENDEMIC EXTANT detrimental(synonyms): Wigner's-diseas(WD)[J.Appl.Phys.17,857 (1946)]/Ostwald-ripening/spinodal-decomposition/overageing- embrittlement/thermal-leading-to-mechanical(TLTM)-INstability: Mayo[Google:``If Leaks Could Kill"; at flickr.com search on ``Giant-Magnotoresistance"; find: Siegel[J.Mag.Mag.Mtls.7,312 (1978)]Politics(1979)]-Hoffman[animatedsoftware.com], what DOE/NRC MISlabels as ``butt-welds" ``stress-corrosion cracking" endpoint's ROOT-CAUSE ULTIMATE-ORIGIN is WD overageing-embritt- lement caused brittle-fracture cracking from early/ongoing AEC/ DOE-n"u"tional-la"v"atories sabotage!!!

  6. Growth-interruption-induced low-density InAs quantum dots on GaAs

    International Nuclear Information System (INIS)

    Li, L. H.; Alloing, B.; Chauvin, N.; Fiore, A.; Patriarche, G.

    2008-01-01

    We investigate the use of growth interruption to obtain low-density InAs quantum dots (QDs) on GaAs. The process was realized by Ostwald-type ripening of a thin InAs layer. It was found that the optical properties of the QDs as a function of growth interruption strongly depend on InAs growth rate. By using this approach, a low density of QDs (4 dots/μm 2 ) with uniform size distribution was achieved. As compared to QDs grown without growth interruption, a larger energy separation between the QD confined levels was observed, suggesting a situation closer to the ideal zero-dimensional system. Combining with an InGaAs capping layer such as In-rich QDs enable 1.3 μm emission at 4 K

  7. Expression and enzymatic activity of phenylalanine ammonia-lyase and p-coumarate 3-hydroxylase in mango (Mangifera indica 'Ataulfo') during ripening.

    Science.gov (United States)

    Palafox-Carlos, H; Contreras-Vergara, C A; Muhlia-Almazán, A; Islas-Osuna, M A; González-Aguilar, G A

    2014-05-16

    Phenylalanine ammonia lyase (PAL) and p-coumarate 3-hydroxylase (C3H) are key enzymes in the phenylpropanoid pathway. The relative expression of PAL and C3H was evaluated in mango fruit cultivar 'Ataulfo' in four ripening stages (RS1, RS2, RS3, and RS4) by quantitative polymerase chain reaction. In addition, enzyme activity of PAL and C3H was determined in mango fruits during ripening. The PAL levels were downregulated at the RS2 and RS3 stages, while C3H levels were upregulated in fruits only at RS3. The enzyme activity of PAL followed a pattern that was different from that of the PAL expression, thus suggesting regulation at several levels. For C3H, a regulation at the transcriptional level is suggested because a similar pattern was revealed by its activity and transcript level. In this study, the complexity of secondary metabolite biosynthesis regulation is emphasized because PAL and C3H enzymes are involved in the biosynthesis of several secondary metabolites that are active during all mango ripening stages.

  8. Comparative Transcriptome Analysis Reveals the Influence of Abscisic Acid on the Metabolism of Pigments, Ascorbic Acid and Folic Acid during Strawberry Fruit Ripening.

    Directory of Open Access Journals (Sweden)

    Dongdong Li

    Full Text Available A comprehensive investigation of abscisic acid (ABA biosynthesis and its influence on other important phytochemicals is critical for understanding the versatile roles that ABA plays during strawberry fruit ripening. Using RNA-seq technology, we sampled strawberry fruit in response to ABA or nordihydroguaiaretic acid (NDGA; an ABA biosynthesis blocker treatment during ripening and assessed the expression changes of genes involved in the metabolism of pigments, ascorbic acid (AsA and folic acid in the receptacles. The transcriptome analysis identified a lot of genes differentially expressed in response to ABA or NDGA treatment. In particular, genes in the anthocyanin biosynthesis pathway were actively regulated by ABA, with the exception of the gene encoding cinnamate 4-hydroxylase. Chlorophyll degradation was accelerated by ABA mainly owing to the higher expression of gene encoding pheide a oxygenase. The decrease of β-carotene content was accelerated by ABA treatment and delayed by NDGA. A high negative correlation rate was found between ABA and β-carotene content, indicating the importance of the requirement for ABA synthesis during fruit ripening. In addition, evaluation on the folate biosynthetic pathway indicate that ABA might have minor function in this nutrient's biosynthesis process, however, it might be involved in its homeostasis. Surprisingly, though AsA content accumulated during fruit ripening, expressions of genes involved in its biosynthesis in the receptacles were significantly lower in ABA-treated fruits. This transcriptome analysis expands our understanding of ABA's role in phytochemical metabolism during strawberry fruit ripening and the regulatory mechanisms of ABA on these pathways were discussed. Our study provides a wealth of genetic information in the metabolism pathways and may be helpful for molecular manipulation in the future.

  9. Regulation of wheat seed dormancy by after-ripening is mediated by specific transcriptional switches that induce changes in seed hormone metabolism and signaling.

    Directory of Open Access Journals (Sweden)

    Aihua Liu

    Full Text Available Treatments that promote dormancy release are often correlated with changes in seed hormone content and/or sensitivity. To understand the molecular mechanisms underlying the role of after-ripening (seed dry storage in triggering hormone related changes and dormancy decay in wheat (Triticum aestivum, temporal expression patterns of genes related to abscisic acid (ABA, gibberellin (GA, jasmonate and indole acetic acid (IAA metabolism and signaling, and levels of the respective hormones were examined in dormant and after-ripened seeds in both dry and imbibed states. After-ripening mediated developmental switch from dormancy to germination appears to be associated with declines in seed sensitivity to ABA and IAA, which are mediated by transcriptional repressions of PROTEIN PHOSPHATASE 2C, SNF1-RELATED PROTEIN KINASE2, ABA INSENSITIVE5 and LIPID PHOSPHATE PHOSPHTASE2, and AUXIN RESPONSE FACTOR and RELATED TO UBIQUITIN1 genes. Transcriptomic analysis of wheat seed responsiveness to ABA suggests that ABA inhibits the germination of wheat seeds partly by repressing the transcription of genes related to chromatin assembly and cell wall modification, and activating that of GA catabolic genes. After-ripening induced seed dormancy decay in wheat is also associated with the modulation of seed IAA and jasmonate contents. Transcriptional control of members of the ALLENE OXIDE SYNTHASE, 3-KETOACYL COENZYME A THIOLASE, LIPOXYGENASE and 12-OXOPHYTODIENOATE REDUCTASE gene families appears to regulate seed jasmonate levels. Changes in the expression of GA biosynthesis genes, GA 20-OXIDASE and GA 3-OXIDASE, in response to after-ripening implicate this hormone in enhancing dormancy release and germination. These findings have important implications in the dissection of molecular mechanisms underlying regulation of seed dormancy in cereals.

  10. Effect of gamma radiation on the ripening and levels of bioactive amines in bananas cv. Prata

    International Nuclear Information System (INIS)

    Gloria, Maria Beatriz A.; Adão, Regina C.

    2013-01-01

    Green Prata bananas at the full three-quarter stage were exposed to gamma radiation at doses of 0.0 (control), 1.0, 1.5 and 2.0 kGy and stored at 16±1 °C and 85% relative humidity. Samples were collected periodically and analyzed for peel color, pulp-to-peel ratio and levels of starch, soluble sugars and bioactive amines. Degradation of starch and formation of fructose and glucose followed first- and zero-order kinetics, respectively. Higher irradiation doses caused increased inhibitory effect on starch degradation and glucose formation. However, doses of 1.5 and 2.0 kGy caused browning of the peel, making the fruit unacceptable. Irradiation at 1.0 kGy was the most promising dose: it did not affect peel color, the pulp-to-peel ratio or the levels of the amines spermidine, serotonin and putrescine. However, it slowed down starch degradation and the formation and accumulation of fructose and glucose, delaying the ripening of the fruit for 7 days. - Highlights: ► Gamma radiation affected biochemical and quality attributes of banana. ► Degradation of starch correlated negatively with gamma radiation dose. ► Banana irradiation at 1.0 kGy delayed ripening with minimal biochemical changes. ► Serotonin degraded at a faster rate during ripening of irradiated banana compared to control. ► Spermidine levels increased on the first 7 days of storage in irradiated samples

  11. Effects of highly ripened cheeses on HL-60 human leukemia cells: antiproliferative activity and induction of apoptotic DNA damage.

    Science.gov (United States)

    Yasuda, S; Ohkura, N; Suzuki, K; Yamasaki, M; Nishiyama, K; Kobayashi, H; Hoshi, Y; Kadooka, Y; Igoshi, K

    2010-04-01

    To establish cheese as a dairy product with health benefits, we examined the multifunctional role of cheeses. In this report, we clarify whether different types of commercial cheeses may possess antiproliferative activity using HL-60 human promyelocytic leukemia cell lines as a cancer model. Among 12 cheese extracts tested, 6 (Montagnard, Pont-l'Eveque, Brie, Camembert, Danablue, and Blue) revealed strong growth inhibition activity and induction of DNA fragmentation in HL-60 cells. Based on the quantification of nitrogen contents in different cheese samples, a positive correlation between the ripeness of various cheeses and their antiproliferative activity tested in HL-60 cells was displayed. Four varieties of Blue cheese ripened for 0, 1, 2, or 3 mo demonstrated that the Blue cheese ripened for a long term was capable of causing the strong suppression of the cell growth and the induction of apoptotic DNA damage as well as nucleic morphological change in HL-60 cells. Collectively, these results obtained suggest a potential role of highly ripened cheeses in the prevention of leukemic cell proliferation. Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  12. Study of the evolution of nitrogen compounds during grape ripening. application to differentiate grape varieties and cultivated systems.

    Science.gov (United States)

    Garde-Cerdán, Teresa; Lorenzo, Cándida; Lara, José Félix; Pardo, Francisco; Ancín-Azpilicueta, Carmen; Salinas, M Rosario

    2009-03-25

    The aim of this work was to study the evolution of amino acids and ammonium during grape ripening and to evaluate its application to differentiate grape varieties and cultivated systems (organic and nonorganic). For this purpose, Monastrell, Syrah, Merlot, and Petit Verdot grapes produced using conventional agriculture and Monastrell grape cultivated using organic agriculture, collected during two consecutive harvests at different stages of ripening, were studied. These years of harvest were very different climatic years; even so, the grape varieties presented similar qualitative compositions. Therefore, the percentage of amino acids at harvest moment allowed differentiation of grapes according to variety and cultivated system, regardless of the year. The nitrogen composition could allow estimation of the fermentative aroma potential of grapes. Thus, Syrah was the grape with the greatest aroma potential at harvest. Monastrell nonorganic grape had a concentration of nitrogen compounds superior to that of Monastrell organic grape. In Monastrell, Syrah, and Merlot, traditional varieties in the area, the highest concentration of nitrogen compounds coincided with the highest degrees Baume/total acidity ratio and color index during 2007. Consequently, technological and phenolic maturity of these grape varieties coincided with the maximum composition of nitrogen compounds. However, in 2008, this did not happen because grape ripening was irregular as a consequence of different climatological conditions.

  13. Controlled production of camembert-type cheeses: part III role of the ripening microflora on free fatty acid concentrations.

    Science.gov (United States)

    Leclercq-Perlat, Marie-Noëlle; Corrieu, Georges; Spinnler, Henry-Eric

    2007-05-01

    Phenomena generating FFAs, important flavour precursors, are significant in cheese ripening. In Camembert-like cheeses, it was intended to establish the relationships between the dynamics of FFA concentrations changes and the succession of ripening microflora during ripening. Experimental Camembert-type cheeses were prepared in duplicate from pasteurised milk inoculated with Kluyveromyces lactis, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum under aseptic conditions. For each cheese and each cheesy medium, concentrations of FFAs with odd-numbered carbons, except for 9:0 and 13:0, did not change over time. For long-chain FFAs, concentrations varied with the given cheese part (rind or core). K. lactis produced only short or medium-chain FFAs during its growth and had a minor influence on caproic, caprylic, capric, and lauric acids in comparison with G. candidum, the most lipolytic of the strains used here. It generated all short or medium-chain FFAs (4:0-12:0) during its exponential and slowdown growth periods and only long-chain ones (14:0-18:0) during its stationary phase. Pen. camemberti produced more long-chain FFAs (14:0-18:0) during its sporulation. Brev. aurantiacum did not generate any FFAs. The evidence of links between specific FFAs and the growth of a given microorganism is shown.

  14. Digestive ripening facilitated atomic diffusion at nanosize regime: Case of AuIn{sub 2} and Ag{sub 3}In intermetallic nanoparticles

    Energy Technology Data Exchange (ETDEWEB)

    Arora, Neha [Department of Inorganic and Physical Chemistry, Indian Institute of Science, Bangalore 560 012 (India); Jagirdar, Balaji R., E-mail: jagirdar@ipc.iisc.ernet.in [Department of Inorganic and Physical Chemistry, Indian Institute of Science, Bangalore 560 012 (India); Klabunde, Kenneth J. [Department of Chemistry, Kansas State University, Manhattan, KS 66506 (United States)

    2014-10-15

    Highlights: • A digestive ripening facilitated interatomic diffusion process is presented. • Nearly monodisperse AuIn{sub 2} and Ag{sub 3}In intermetallic nanoparticles were synthesized. • Optimization of reaction temperature facilitates interatomic transfer. • Presence of excess ligand plays a crucial role in the digestive ripening process. - Abstract: Monodisperse colloidal gold–indium (AuIn{sub 2}) intermetallic nanoparticles have been synthesized from Au and In colloids using the digestive ripening process. Formation of the intermetallic proceeds via digestive ripening facilitated atomic diffusion of Au and In atoms from the Au and In nanoparticles followed simultaneously by their growth in the solution. Optimization of the reaction temperature was found to be crucial for the formation of AuIn{sub 2} intermetallic from gold and indium nanoparticles. Transmission electron microscopy revealed the presence of nearly monodisperse nanoparticles of Au and AuIn{sub 2} with particle size distribution of 3.7 ± 1.0 nm and 5.0 ± 1.6 nm, respectively. UV–visible spectral studies brought out the absence of SPR band in pure AuIn{sub 2} intermetallic nanoparticles. Optical study and electron microscopy, in combination with powder X-ray diffraction established phase pure AuIn{sub 2} intermetallic nanoparticles unambiguously. The potential of such an unprecedented approach has been further exploited in the synthesis of Ag{sub 3}In intermetallic nanoparticles with the dimension of less than 10 nm.

  15. An explanation for the natural de-bittering of Hurma olives during ripening on the tree

    International Nuclear Information System (INIS)

    Susamci, E.; Romero, C.; Tuncay, O.; Brenes, M.

    2017-01-01

    Harvested olives require further processing to make them edible due to their content in the bitter substance oleuropein. However, some olives of the Erkence cultivar naturally de-bitter on the tree giving rise to the so-called Hurma olives. In this study, the evolution of the chemical characteristics of Erkence and Hurma olives harvested from the northeast and southwest area of trees located in the Karaburun Peninsula was assayed. It was confirmed that the oleuropein content in Hurma olives was much lower (< 2000 mg/kg fresh weight) than Erkence, which reached 35.000 mg/kg fresh weight at the beginning of the season. In addition, no free or polymerized anthocyanins were found in Hurma fruit in contrast to ripened Erkence fruit. The concentration of glucose was also lower in Hurma than Erkence olives. These results suggest that the enzymatic oxidation of oleuropein could be responsible for the natural de-bittering of Hurma olives during their ripening on the tree. [es

  16. Relaxation and coarsening of weakly-interacting breathers in a simplified DNLS chain

    Science.gov (United States)

    Iubini, Stefano; Politi, Antonio; Politi, Paolo

    2017-07-01

    The discrete nonlinear Schrödinger (DNLS) equation displays a parameter region characterized by the presence of localized excitations (breathers). While their formation is well understood and it is expected that the asymptotic configuration comprises a single breather on top of a background, it is not clear why the dynamics of a multi-breather configuration is essentially frozen. In order to investigate this question, we introduce simple stochastic models, characterized by suitable conservation laws. We focus on the role of the coupling strength between localized excitations and background. In the DNLS model, higher breathers interact more weakly, as a result of their faster rotation. In our stochastic models, the strength of the coupling is controlled directly by an amplitude-dependent parameter. In the case of a power-law decrease, the associated coarsening process undergoes a slowing down if the decay rate is larger than a critical value. In the case of an exponential decrease, a freezing effect is observed that is reminiscent of the scenario observed in the DNLS. This last regime arises spontaneously when direct energy diffusion between breathers and background is blocked below a certain threshold.

  17. Identification of Staphylococcus spp. isolated during the ripening process of a traditional minas cheese

    Directory of Open Access Journals (Sweden)

    B.M. Borelli

    2011-04-01

    Full Text Available The population dynamics of Staphylococcus spp. was studied during the ripening of Canastra Minas cheese at three farms located in the State of Minas Gerais, Brazil. The presence of coagulase (coa, thermonuclease (nuc, and enterotoxin (sea, seb, sec, and sed genes was investigated in Staphylococcus strains isolated during the 60-day cheese-ripening period. The presence of the staphylococcal enterotoxins A, C, and D was also investigated in the cheese samples. Cheese samples that were matured for 0, 7, 15, 30, and 45 days presented staphylococci counts from 10³ to 10(8cfu/g. All isolates considered coagulase-positive by physiological tests had the coa gene. However, no association was observed between the results obtained with biochemical tests and those obtained by PCR using gene-specific primers for coagulase-negative strains. Coagulase and thermonuclease genes occurred simultaneously in 41.3% of Staphylococcus spp. tested. None of the investigated Staphylococcus strains expressed enterotoxins SEA, SEB, SEC, and SED. Enterotoxins A, C, and D were not detected in any of the cheese samples.

  18. Root treatment with rhizobacteria antagonistic to Phytophthora blight affects anthracnose occurrence, ripening, and yield of pepper fruit in the plastic house and field.

    Science.gov (United States)

    Sang, Mee Kyung; Kim, Jeong Do; Kim, Beom Seok; Kim, Ki Deok

    2011-06-01

    We previously selected rhizobacterial strains CCR04, CCR80, GSE09, ISE13, and ISE14, which were antagonistic to Phytophthora blight of pepper. In this study, we investigated the effects of root treatment of rhizobacteria on anthracnose occurrence, ripening, and yield of pepper fruit in the plastic house and field in 2008 and 2009. We also examined the effects of volatiles produced by the strains on fruit ripening and on mycelial growth and spore development of Colletotrichum acutatum and Phytophthora capsici in the laboratory, identifying the volatile compounds by gas chromatography-mass spectrometry (GC-MS). In the house tests, all strains significantly (P anthracnose incidence on pepper fruit; strains GSE09 and ISE14 consistently produced higher numbers of pepper fruit or increased the fresh weight of red fruit more than the controls in both years. In the field tests, all strains significantly (P anthracnose occurrence on either green or red pepper fruit; strain ISE14 consistently produced higher numbers or increased fresh weights of red fruit more than the controls in both years. In the laboratory tests, volatiles produced by strains GSE09 and ISE13 only stimulated maturation of pepper fruit from green (unripe) to red (ripe) fruit; the volatiles of certain strains inhibited the growth and development of C. acutatum and P. capsici. On the other hand, GC-MS analysis of volatiles of strains GSE09 and ISE13 revealed 17 distinct compounds in both strains, including decane, dodecane, 1,3-di-tert-butylbenzene, tetradecane, 2,4-di-tert-butylphenol, and hexadecane. Among these compounds, 2,4-di-tert-butylphenol only stimulated fruit ripening and inhibited growth and development of the pathogens. Taken together, strains GSE09 and ISE14 effectively reduced anthracnose occurrence and stimulated pepper fruit ripening and yield, possibly via bacterial volatiles. Therefore, these two strains could be potential agents for controlling Phytophthora blight and anthracnose, and for

  19. Phosphoproteomic analysis of chromoplasts from sweet orange during fruit ripening.

    Science.gov (United States)

    Zeng, Yunliu; Pan, Zhiyong; Wang, Lun; Ding, Yuduan; Xu, Qiang; Xiao, Shunyuan; Deng, Xiuxin

    2014-02-01

    Like other types of plastids, chromoplasts have essential biosynthetic and metabolic activities which may be regulated via post-translational modifications, such as phosphorylation, of their resident proteins. We here report a proteome-wide mapping of in vivo phosphorylation sites in chromoplast-enriched samples prepared from sweet orange [Citrus sinensis (L.) Osbeck] at different ripening stages by titanium dioxide-based affinity chromatography for phosphoprotein enrichment with LC-MS/MS. A total of 109 plastid-localized phosphoprotein candidates were identified that correspond to 179 unique phosphorylation sites in 135 phosphopeptides. On the basis of Motif-X analysis, two distinct types of phosphorylation sites, one as proline-directed phosphorylation motif and the other as casein kinase II motif, can be generalized from these identified phosphopeptides. While most identified phosphoproteins show high homology to those already identified in plastids, approximately 22% of them are novel based on BLAST search using the public databases PhosPhAt and P(3) DB. A close comparative analysis showed that approximately 50% of the phosphoproteins identified in citrus chromoplasts find obvious counterparts in the chloroplast phosphoproteome, suggesting a rather high-level of conservation in basic metabolic activities in these two types of plastids. Not surprisingly, the phosphoproteome of citrus chromoplasts is also characterized by the lack of phosphoproteins involved in photosynthesis and by the presence of more phosphoproteins implicated in stress/redox responses. This study presents the first comprehensive phosphoproteomic analysis of chromoplasts and may help to understand how phosphorylation regulates differentiation of citrus chromoplasts during fruit ripening. © 2013 Scandinavian Plant Physiology Society.

  20. Aging of Pentaerythritol Tetranitrate (PETN)

    Energy Technology Data Exchange (ETDEWEB)

    Foltz, M F

    2009-04-22

    crystalline surface irregularities may cause a decrease in surface area over time due to smoothing of contact points and sintering. PETN has been found to contain a number of impurities, including homologues, pentaerythryl ethers with a mixture of hydroxyl and nitrate functional groups, and organic salts, that can alter its physical and chemical properties. (5) The processes of sublimation/recrystallization and surface diffusion are important processes that can cause changes in PETN crystal morphology, particle size distribution and specific surface area. Sublimation feeds a process called Ostwald ripening, which involves the spontaneous growth of larger crystals from those of smaller size. This process proceeds with age regardless of storage conditions unless the crystals are treated to retard growth. The coarsening mechanisms include Ostwald ripening, 'sintering', and surface diffusion. The latter has not been experimentally observed, but a molecular modeling approach has attempted to investigate this phenomenon theoretically. (6) Threshold test fire, particle size distribution, specific surface area, thermal analysis, chemical analysis, powder compact specific surface area and density are approaches that have been used in the attempt to assess changes attributable to aging of PETN, with varying results. The biggest problem lies in the aging mechanism itself, which likely influences small changes in morphology, both internal and external, and particle size distribution changes on a scale too small to reliably monitor. Other aspects, such as subtle changes in density profiles within pressed powder compacts, may be beyond the capability of current technology to assess. Crystal growth significant enough to affect the PETN particle size distribution is expected to impact detonator performance. (7) Factors relevant to stabilizing particle size growth include crystal morphology, powder surface area and particle size distribution; crystal density and internal defects

  1. Investigation of Raman chemical imaging for detection of Lycopene changes in tomatoes during postharvest ripening

    Science.gov (United States)

    Lycopene is a major carotenoid in tomatoes and detecting changes in lycopene content can be used to monitor the ripening of tomatoes. Raman chemical imaging is a new technique that shows promise for mapping constituents of interest in complex food matrices. In this study, a benchtop point-scanning...

  2. Volatile and non-volatile compounds in ripened cheese : their formation and their contribution to flavour

    NARCIS (Netherlands)

    Engels, W.J.M.

    1997-01-01


    Flavour is one of the most important attributes of cheese. Cheese flavour is the result of the breakdown of milk protein, fat, lactose and citrate due to enzymes from milk, rennet and microorganisms during production and ripening of cheese. For a large part the development of flavour

  3. Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry.

    Science.gov (United States)

    Steingass, Christof Björn; Carle, Reinhold; Schmarr, Hans-Georg

    2015-03-01

    Qualitative ripening-dependent changes of pineapple volatiles were studied via headspace solid-phase microextraction and analyzed by comprehensive two-dimensional gas chromatography quadrupole mass spectrometry (HS-SPME-GC×GC-qMS). Early green-ripe stage, post-harvest ripened, and green-ripe fruits at the end of their commercial shelf-life were compared to air-freighted pineapples harvested at full maturity. In total, more than 290 volatiles could be identified by mass spectrometry and their linear retention indices. The majority of compounds comprise esters (methyl and ethyl esters of saturated and unsaturated fatty acids, acetates), terpenes, alcohols, aldehydes, 2-ketones, free fatty acids, and miscellaneous γ- and δ-lactones. The structured separation space obtained by GC×GC allowed revealing various homologous series of compound classes as well as clustering of sesquiterpenes. Post-harvest ripening increased the diversity of the volatile profile compared to both early green-ripe maturity stages and on-plant ripened fruits.

  4. Comparing the Efficacy and Side Effects of Trans-Cervical Catheter and Vaginal Misoprostol on Cervical Ripening

    Directory of Open Access Journals (Sweden)

    F. Mallah

    2016-08-01

    Full Text Available Background: The success of labor induction is extremely dependent on the state of the cervix. There are various methods available in modern obstetrics practice for ripening the cervix, such as intravaginal prostaglandins and mechanical devices like transcervical catheters. Although plenty of studies have already compared the two methods for the unripened cervices, more studies are warranted in nulliparous patients only. This study aimed to compare the efficacy of intravaginal misoprostol tablets with transcervical Foley catheter for cervical ripening in nulliparous patients. Methods & Materials: In this randomized clinical trial, 120 nulliparous candidates for labor induction were recruited from two teaching centers in Tabriz within a 17-month period of time. All the enrolled cases had a live singleton fetus with cephalic presentation at term (≥37 weeks, on-admission Bishop Score≤4, intact membranes and reactive non-stress test results. They were randomly assigned to two equal age-matched groups receiving either intravaginal misoprostol (25 microgram, n=59, or transcervical insertion of 16F Foley catheter (n=60. Results: One time successful induction (i.e. successful induction after a single insertion of misoprostol, or expulsion of transcervical Foley catheter within 12 h of insertion was achieved in all the patients without employment of other methods such as use of syntocinon. Misoprostol was more effective in terms of induction-to-cervical ripening interval (15.16±3.59 h vs. 18.30±1.59 h; p<0.001. Tachysystole, on the other hand, was significantly more frequent in the misoprostol receivers (25.4% vs. 0%; p<0.001. The two groups were comparable for the rate of cesarean section (misoprostol, 37.3%; Folly catheter, 30%; p=0.40. Comparing the two groups, there was no significant difference with regard to change in Bishop Score (misoprostol, 1.90±0.54 h-1; Folly catheter, 1.89±0.74 h-1; p=0.95 and miscellaneous pregnancy-related and fetal

  5. Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation.

    Science.gov (United States)

    Gaya, Pilar; Sánchez, Carmen; Nuñez, Manuel; Fernández-García, Estrella

    2005-08-01

    Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-kappa- and beta-caseins was more intense in raw milk cheese and degradation of alpha(s2)-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of alpha(s1)-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and lie increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively.

  6. PacCYP707A2 negatively regulates cherry fruit ripening while PacCYP707A1 mediates drought tolerance.

    Science.gov (United States)

    Li, Qian; Chen, Pei; Dai, Shengjie; Sun, Yufei; Yuan, Bing; Kai, Wenbin; Pei, Yuelin; He, Suihuan; Liang, Bin; Zhang, Yushu; Leng, Ping

    2015-07-01

    Sweet cherry is a non-climacteric fruit and its ripening is regulated by abscisic acid (ABA) during fruit development. In this study, four cDNAs (PacCYP707A1-4) encoding 8'-hydroxylase, a key enzyme in the oxidative catabolism of ABA, were identified in sweet cherry fruits using tobacco rattle virus-induced gene silencing (VIGS) and particle bombardment approaches. Quantitative real-time PCR confirmed significant down-regulation of target gene transcripts in VIGS-treated cherry fruits. In PacCYP707A2-RNAi-treated fruits, ripening and fruit colouring were promoted relative to control fruits, and both ABA accumulation and PacNCED1 transcript levels were up-regulated by 140%. Silencing of PacCYP707A2 by VIGS significantly altered the transcripts of both ABA-responsive and ripening-related genes, including the ABA metabolism-associated genes NCED and CYP707A, the anthocyanin synthesis genes PacCHS, PacCHI, PacF3H, PacDFR, PacANS, and PacUFGT, the ethylene biosynthesis gene PacACO1, and the transcription factor PacMYBA. The promoter of PacMYBA responded more strongly to PacCYP707A2-RNAi-treated fruits than to PacCYP707A1-RNAi-treated fruits. By contrast, silencing of PacCYP707A1 stimulated a slight increase in fruit colouring and enhanced resistance to dehydration stress compared with control fruits. These results suggest that PacCYP707A2 is a key regulator of ABA catabolism that functions as a negative regulator of fruit ripening, while PacCYP707A1 regulates ABA content in response to dehydration during fruit development. © The Author 2015. Published by Oxford University Press on behalf of the Society for Experimental Biology.

  7. Characterization of differential ripening pattern in association with ethylene biosynthesis in the fruits of five naturally occurring banana cultivars and detection of a GCC-box-specific DNA-binding protein.

    Science.gov (United States)

    Choudhury, Swarup Roy; Roy, Sujit; Saha, Progya Paramita; Singh, Sanjay Kumar; Sengupta, Dibyendu N

    2008-07-01

    MA-ACS1 and MA-ACO1 are the two major ripening genes in banana and play crucial role in the regulation of ethylene production during ripening. Here, we report a comparative ripening pattern in five different naturally occurring banana cultivars namely Cavendish (AAA), Rasthali (AAB), Kanthali (AB), Poovan (AAB) and Monthan (ABB), which have distinct genome composition. We found a distinct variation in the climacteric ethylene production and in-vivo ACC oxidase activity level during the ripening stages in the five cultivars. We identified the cDNAs for MA-ACS1 and MA-ACO1 from the five cultivars and studied the transcript accumulation patterns of the two genes, which correlated well with the differential timing in the expression of these two genes during ripening. The GCC-box is one of the ethylene-responsive elements (EREs) found in the promoters of many ethylene-inducible genes. We have identified a GCC-box motif (putative ERE) in the promoters of MA-ACS1 and MA-ACO1 in banana cultivars. DNA-protein interaction studies revealed the presence of a GCC-box-specific DNA-binding activity in the fruit nuclear extract and such DNA-binding activity was enhanced following ethylene treatment. South-Western blotting revealed a 25-kDa nuclear protein that binds specifically to GCC-box DNA in the climacteric banana fruit. Together, these results indicate the probable involvement of the GCC-box motif as the cis-acting ERE in the regulation of MA-ACS1 and MA-ACO1 during ripening in banana fruits via binding of specific ERE-binding protein.

  8. All-in-one: a versatile gas sensor based on fiber enhanced Raman spectroscopy for monitoring postharvest fruit conservation and ripening.

    Science.gov (United States)

    Jochum, Tobias; Rahal, Leila; Suckert, Renè J; Popp, Jürgen; Frosch, Torsten

    2016-03-21

    In today's fruit conservation rooms the ripening of harvested fruit is delayed by precise management of the interior oxygen (O2) and carbon dioxide (CO2) levels. Ethylene (C2H4), a natural plant hormone, is commonly used to trigger fruit ripening shortly before entering the market. Monitoring of these critical process gases, also of the increasingly favored cooling agent ammonia (NH3), is a crucial task in modern postharvest fruit management. The goal of this work was to develop and characterize a gas sensor setup based on fiber enhanced Raman spectroscopy for fast (time resolution of a few minutes) and non-destructive process gas monitoring throughout the complete postharvest production chain encompassing storage and transport in fruit conservation chambers as well as commercial fruit ripening in industrial ripening rooms. Exploiting a micro-structured hollow-core photonic crystal fiber for analyte gas confinement and sensitivity enhancement, the sensor features simultaneous quantification of O2, CO2, NH3 and C2H4 without cross-sensitivity in just one single measurement. Laboratory measurements of typical fruit conservation gas mixtures showed that the sensor is capable of quantifying O2 and CO2 concentration levels with accuracy of 3% or less with respect to reference concentrations. The sensor detected ammonia concentrations, relevant for chemical alarm purposes. Due to the high spectral resolution of the gas sensor, ethylene could be quantified simultaneously with O2 and CO2 in a multi-component mixture. These results indicate that fiber enhanced Raman sensors have a potential to become universally usable on-site gas sensors for controlled atmosphere applications in postharvest fruit management.

  9. Short communication: Little change takes place in Camembert-type cheese water activities throughout ripening in terms of relative humidity and salt.

    Science.gov (United States)

    Leclercq-Perlat, M-N; Hélias, A; Corrieu, G

    2013-01-01

    Water activity (a(w)) affects the growth and activity of ripening microorganisms. Moreover, it is generally accepted that a(w) depends on relative humidity (RH) and salt content; these 3 variables were usually measured on a given day in a cheese without the microorganism layer and without accounting for a distinction between the rind, the underrind, and the core. However, a(w) dynamics have never been thoroughly studied throughout cheese ripening. Experimental Camembert cheeses were ripened under controlled and aseptic conditions (temperature, gaseous atmosphere, and RH) for 14 d. In this study, only RH was varied. Samples were taken from the cheese (microorganism layer)-air interface, the rind, and the core. The aw of the cheese-air interface did not change over ripening when RH varied between 91 and 92% or between 97 and 98%. However, on d 5, we observed a small but significant increase in a(w), which coincided with the beginning of growth of Penicillium camemberti mycelia. After d 3, no significant differences were found between the a(w) of the cheese-air interface, the rind, and the core. From d 0 to 3, cheese rind a(w) increased from 0.94 to 0.97, which was probably due to the diffusion of salt from the rind to the core: NaCl content in the rind decreased from 3.7 to 1.6% and NaCl content in the core increased from 0.0 to 1.6%. Nevertheless, aw did not significantly vary in the core, raising questions about the real effect of salt on a(w).

  10. Buccal or sublingual misoprostol for cervical ripening and induction of labour.

    Science.gov (United States)

    Muzonzini, G; Hofmeyr, G J

    2004-10-18

    This is one of a series of reviews of cervical ripening and labour induction using standardised methodology. Misoprostol administered by the oral and sublingual routes have the advantage of rapid onset of action, while the sublingual and vaginal routes have the advantage of prolonged activity and greatest bioavailability. To determine the effectiveness and safety of misoprostol administered buccally or sublingually for third trimester cervical ripening and induction of labour. We searched the Cochrane Pregnancy and Childbirth Group trials register (8 December 2003), the Cochrane Central Register of Controlled Trials (The Cochrane Library, Issue 4, 2003), and bibliographies of relevant papers. Randomised controlled trials comparing buccal or sublingual misoprostol used for third trimester cervical ripening or labour induction with placebo/no treatment or other methods listed above it on a predefined list of labour induction methods. A generic strategy was developed to deal with the large volume and complexity of trial data relating to labour induction. Data were extracted onto standardized forms, checked for accuracy, and analysed using RevMan software. Three studies (502 participants) compared buccal/sublingual misoprostol respectively with a vaginal regimen (200 microg versus 50 microg) and with oral administration (50 versus 50 microg and 50 versus 100microg).The buccal route was associated with a trend to fewer caesarean sections than with the vaginal route (18/73 versus 28/79; relative risk (RR) 0.70; 95% confidence interval (CI) 0.42 to 1.15). There were no significant differences in any other outcomes. When the same dosage was used sublingually versus orally, the sublingual route was associated with less failures to achieve vaginal delivery within 24 hours (12/50 versus 19/50; RR 0.63, 95% CI 0.34 to 1.16), reduced oxytocin augmentation (17/50 versus 23/50; RR 0.74, 95% CI 0.45 to 1.21) and reduced caesarean section (8/50 versus 15/50; RR 0.53, 95% CI 0.25 to

  11. WAY OF PRE-PLANTING TREATMENT OF EARLY-RIPENNING POTATO

    Directory of Open Access Journals (Sweden)

    T. V. Semibratskaja

    2015-01-01

    Full Text Available The technology of pre-planting treatment of early-ripening potato increasing the volume of production in the Eastern forest-Steppe of Ukraine is presented. This technology is referred to development of organic-mineral container, which covers the surface of tubers and remains there until planting. During this period, the substance of the substrate has a direct impact on growth of apical points of tubers that stimulate its germination and development of root system, and prevent the breaking of sprouts. Comparative data of time of seedling emergence and yield of different potato varieties are presented.

  12. Modelling of pore coarsening in the high burn-up structure of UO{sub 2} fuel

    Energy Technology Data Exchange (ETDEWEB)

    Veshchunov, M.S.; Tarasov, V.I., E-mail: tarasov@ibrae.ac.ru

    2017-05-15

    The model for coalescence of randomly distributed immobile pores owing to their growth and impingement, applied by the authors earlier to consideration of the porosity evolution in the high burn-up structure (HBS) at the UO{sub 2} fuel pellet periphery (rim zone), was further developed and validated. Predictions of the original model, taking into consideration only binary impingements of growing immobile pores, qualitatively correctly describe the decrease of the pore number density with the increase of the fractional porosity, however notably underestimate the coalescence rate at high burn-ups attained in the outmost region of the rim zone. In order to overcome this discrepancy, the next approximation of the model taking into consideration triple impingements of growing pores was developed. The advanced model provides a reasonable consent with experimental data, thus demonstrating the validity of the proposed pore coarsening mechanism in the HBS.

  13. ‘Hass’ avocado quality as influenced by temperature and ethylene prior to and during final ripening

    Science.gov (United States)

    Avocados (Persea americana Mill.) are often held for short periods after harvest at relatively high temperatures both in the field and in storage during preconditioning and prior to ripening with unknown effects on subsequent quality. To address this question, avocados were harvested at five differ...

  14. Gr and hp-1 tomato mutants unveil unprecedented interactions between arbuscular mycorrhizal symbiosis and fruit ripening

    Science.gov (United States)

    The roots of plants interact with soil mycorrhizal fungi to facilitate soil nutrient acquisition by the plant and carbon transfer to the fungus. Here we use tomato fruit ripening mutations to demonstrate that this root interaction communicates with and supports genetic mechanisms associated with th...

  15. Evolutionary recycling of light signaling components in fleshy fruits: new insights on the role of pigments to monitor ripening

    Directory of Open Access Journals (Sweden)

    Briardo eLlorente

    2016-03-01

    Full Text Available Besides an essential source of energy, light provides environmental information to plants. Photosensory pathways are thought to have occurred early in plant evolution, probably at the time of the Archaeplastida ancestor, or perhaps even earlier. Manipulation of individual components of light perception and signaling networks in tomato (Solanum lycopersicum affects the metabolism of ripening fruit at several levels. Most strikingly, recent experiments have shown that some of the molecular mechanisms originally devoted to sense and respond to environmental light cues have been re-adapted during evolution to provide plants with useful information on fruit ripening progression. In particular, the presence of chlorophylls in green fruit can strongly influence the spectral composition of the light filtered through the fruit pericarp. The concomitant changes in light quality can be perceived and transduced by phytochromes and phytochrome-interacting factors, respectively, to regulate gene expression and in turn modulate the production of carotenoids, a family of metabolites that are relevant for the final pigmentation of ripe fruits. We raise the hypothesis that the evolutionary recycling of light-signaling components to finely adjust pigmentation to the actual ripening stage of the fruit may have represented a selective advantage for primeval fleshy-fruited plants even before the extinction of dinosaurs.

  16. Evolutionary Recycling of Light Signaling Components in Fleshy Fruits: New Insights on the Role of Pigments to Monitor Ripening.

    Science.gov (United States)

    Llorente, Briardo; D'Andrea, Lucio; Rodríguez-Concepción, Manuel

    2016-01-01

    Besides an essential source of energy, light provides environmental information to plants. Photosensory pathways are thought to have occurred early in plant evolution, probably at the time of the Archaeplastida ancestor, or perhaps even earlier. Manipulation of individual components of light perception and signaling networks in tomato (Solanum lycopersicum) affects the metabolism of ripening fruit at several levels. Most strikingly, recent experiments have shown that some of the molecular mechanisms originally devoted to sense and respond to environmental light cues have been re-adapted during evolution to provide plants with useful information on fruit ripening progression. In particular, the presence of chlorophylls in green fruit can strongly influence the spectral composition of the light filtered through the fruit pericarp. The concomitant changes in light quality can be perceived and transduced by phytochromes (PHYs) and PHY-interacting factors, respectively, to regulate gene expression and in turn modulate the production of carotenoids, a family of metabolites that are relevant for the final pigmentation of ripe fruits. We raise the hypothesis that the evolutionary recycling of light-signaling components to finely adjust pigmentation to the actual ripening stage of the fruit may have represented a selective advantage for primeval fleshy-fruited plants even before the extinction of dinosaurs.

  17. Altered cell wall disassembly during ripening of Cnr tomato fruit: implications for cell adhesion and fruit softening

    DEFF Research Database (Denmark)

    Orfila, C.; Huisman, M.M.H.; Willats, William George Tycho

    2002-01-01

    The Cnr (Colourless non-ripening) tomato (Lycopersicon esculentum Mill.) mutant has an aberrant fruit-ripening phenotype in which fruit do not soften and have reduced cell adhesion between pericarp cells. Cell walls from Cnr fruit were analysed in order to assess the possible contribution of pectic...... polysaccharides to the non-softening and altered cell adhesion phenotype. Cell wall material (CWM) and solubilised fractions of mature green and red ripe fruit were analysed by chemical, enzymatic and immunochemical techniques. No major differences in CWM sugar composition were detected although differences were...... that was chelator-soluble was 50% less in Cnr cell walls at both the mature green and red ripe stages. Chelator-soluble material from ripe-stage Cnr was more susceptible to endo-polygalacturonase degradation than the corresponding material from wild-type fruit. In addition, cell walls from Cnr fruit contained...

  18. A simple model for yield prediction of rice based on vegetation index derived from satellite and AMeDAS data during ripening period

    International Nuclear Information System (INIS)

    Wakiyama, Y.; Inoue, K.; Nakazono, K.

    2003-01-01

    The present study was conducted to show a simple model for rice yield predicting by using a vegetation index (NDVI) derived from satellite and meteorological data. In a field experiment, the relationship between the vegetation index and radiation absorbed by the rice canopy was investigated from transplanting to maturity. Their correlation held. This result revealed that the vegetation index could be used as a measure of absorptance of solar radiation by rice canopy. NDVI multiplied by solar radiation (SR) every day was accumulated (Σ(SR·NDVI)) from the field experiment. Σ(SR·NDVI) was plotted against above ground dry matter. It was obvious that they had a strong relationship. Rice yield largely depends on solar radiation and air temperature during the ripening period. Air temperature affects dry matter production. Relationships between Y SR -1 (Y: rice yield, SR: solar radiation) and mean air temperature were investigated from meteorological data and statistical data on rice yield. There was an optimum air temperature, 21.3°C, for ripening. When it was near 21.3°C in the ripening period, the rice yield was higher. We proposed a simple model for yield prediction of rice based on these results. The model is composed with SR·NDVI and the optimum air temperature. Vegetation index was derived from 3 years, LANDSAT TM data in Toyama, Ishikawa, Fukui and Nagano prefectures at heading. The meteorological data was used from AMeDAS data. The model was described as follows: Y = 0.728 SR·NDVI−2.04(T−21.3) 2 + 282 (r 2 = 0.65, n = 43) where Y is rice yield (kg 10a -1 ), SR is solar radiation (MJ m -2 ) during the ripening period (from 10 days before heading to 30 days after heading), T is mean air temperature (°C) during the ripening period. RMSE was 33.7kg 10a -1 . The model revealed good precision. (author)

  19. Effect of gamma radiation and some growth regulators on ripening and senescence in mango fruits

    International Nuclear Information System (INIS)

    EL-Kady, S.M.A.

    1982-01-01

    The present investigation was undertaken during the seasons of 1979 and 1980 to study the effect of gamma irradiation, some growth regulators, benlate and 'vaporgard' on ripening and senescence of 'Hindi Be - Sinnara' mango fruits during storage under room conditions and also to determine the optimum treatment for maximum extension in shelf - life

  20. Seed Dormancy, After‐ripening and Light Requirements of Four Annual Asteraceae in South‐western Australia

    Science.gov (United States)

    SCHÜTZ, W.; MILBERG, P.; LAMONT, B. B.

    2002-01-01

    The role of dormancy, temperature and light in the regulation of seed germination of four annual Asteraceae from south‐western Australia was investigated. The experiments aimed to identify after‐ripening patterns, and to relate these to climatic conditions of the habitat in which the species occur. Seeds of all species were strongly dormant at maturity and maintained high levels of dormancy for time periods corresponding to the duration of summer in south‐western Australia. Dry after‐ripening was promoted best by temperatures lower than those prevailing in the dry season, although differences among storage temperatures were mostly insignificant. Germination percentages were highest at average winter temperatures (15 °C). A logistic model revealed significant differences in germinability among species, but not between incubation temperatures or light and dark treatments across species. Three species with seeds >0·5 mg germinated better in darkness than in light, whereas germination in darkness was almost inhibited in the species with the smallest seeds (0·14 mg). The course of dormancy loss, tested over a range of fluctuating incubation temperatures (7–30 °C), showed that seeds of three species came out of dormancy first at temperatures that prevail in south‐western Australia during the winter (10–15 °C). Seeds from one species, introduced from South Africa, first lost dormancy at the lowest temperature (7 °C). All species showed after‐ripening patterns of Type 1, typical of species growing in Mediterranean climates. The germination characteristics of the investigated species can be interpreted as ensuring that initial growth and establishment occur during the winter growing season, thereby avoiding the hot and dry summer conditions that follow seed dispersal. PMID:12451026

  1. Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening

    Czech Academy of Sciences Publication Activity Database

    Ayaz, F. A.; Glew, R. H.; Huang, H. S.; Chuang, L. T.; VanderJagt, D. J.; Strnad, Miroslav

    2002-01-01

    Roč. 53, č. 3 (2002), s. 352-356 ISSN 0017-3495 R&D Projects: GA MŠk OC 844.10; GA ČR GA301/02/0475 Institutional research plan: CEZ:AV0Z5038910 Keywords : fatty acid composition * Mespilus germanica L. * ripening Subject RIV: CE - Biochemistry Impact factor: 0.286, year: 2002

  2. Characterization of Musa sp. fruits and plantain banana ripening stages according to their physicochemical attributes.

    Science.gov (United States)

    Valérie Passo Tsamo, Claudine; Andre, Christelle M; Ritter, Christian; Tomekpe, Kodjo; Ngoh Newilah, Gérard; Rogez, Hervé; Larondelle, Yvan

    2014-08-27

    This study aimed at understanding the contribution of the fruit physicochemical parameters to Musa sp. diversity and plantain ripening stages. A discriminant analysis was first performed on a collection of 35 Musa sp. cultivars, organized in six groups based on the consumption mode (dessert or cooking banana) and the genomic constitution. A principal component analysis reinforced by a logistic regression on plantain cultivars was proposed as an analytical approach to describe the plantain ripening stages. The results of the discriminant analysis showed that edible fraction, peel pH, pulp water content, and pulp total phenolics were among the most contributing attributes for the discrimination of the cultivar groups. With mean values ranging from 65.4 to 247.3 mg of gallic acid equivalents/100 g of fresh weight, the pulp total phenolics strongly differed between interspecific and monospecific cultivars within dessert and nonplantain cooking bananas. The results of the logistic regression revealed that the best models according to fitting parameters involved more than one physicochemical attribute. Interestingly, pulp and peel total phenolic contents contributed in the building up of these models.

  3. Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean.

    Science.gov (United States)

    Moy, Yin-Soon; Lu, Ting-Jang; Chou, Cheng-Chun

    2012-02-01

    In the present study, sufu, a soft cheese-like oriental fermented food, was prepared by ripening the salted-tofu cubes in Aspergillus oryzae-fermented soybean-rice koji at 37°C for 16 days (16-day sufu). Sufu was further held at room temperature for another 30 days (46-day sufu). The volatile components of the non-fermented tofu cubes and the sufu products were identified and quantified by GC and GC-MS. A total of 70 volatile compounds including 20 aldehydes, 18 alcohols, 16 esters, 5 ketones, 5 acids and 6 other compounds were identified. Sufu products contained more volatile compounds than non-fermented tofu cubes qualitatively and quantitatively. After 16-days of ripening, fatty acid, aldehyde and ester were noted to be the dominant volatile fractions. In contrast, the 46-day sufu contained ester, and alcohol as the major volatile fractions. They comprise approximately 63.9% of the total volatile components. Copyright © 2011 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  4. Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese

    Directory of Open Access Journals (Sweden)

    Antonela Marijan

    2014-09-01

    Full Text Available Determining the levels of biogenic amines in cheese except that it has significance for determining the nutritional value and hygienic accuracy, cheese as food can be used as a parameter to evaluate the conditions of production and/or ripening of products, and particularly in the selection of bacterial cultures. The purpose of this paper was to determine the effect of the ripening process on the amount of biogenic amines in cheese. For this purpose were conducted physico-chemical analysis, determination of biogenic amines and microbiological analysis. During the process of ripening Livno cheese from three different batches was taken one cheese from prime day and 9th, 20th, 29th, 50th, 60th and 105th day. From each cheese two samples were taken, one from the middle and one from the cheese rind. During 105th day of ripening Livno cheese, the presence of triptamin, ß-feniletlamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine were determinated. The maximum total values of searched biogenic amines were found 105th day, in the middle 184.13 mg/kg and 76.26 mg/kg in the rind of cheese. With an indication that the largest share of value rep¬resent histamine with 43.9 % and tyramine with 38.2 % in the middle, respectively histamine with 31.6 % and tyramine with 31.5 % in the rind of cheese. The values of putrescine and spermine were in small ranges and they are not identified in all samples. The values of histamine and tyramine are almost a third more at 105th than 60th day. There was a significant difference between the middle and the rind of cheese in the values of biogenic amines. Correlation between biogenic amines and microorganisms has not been determined.

  5. In situ Transmission Electron Microscopy of catalyst sintering

    DEFF Research Database (Denmark)

    DeLaRiva, Andrew T.; Hansen, Thomas Willum; Challa, Sivakumar R.

    2013-01-01

    Recent advancements in the field of electron microscopy, such as aberration correctors, have now been integrated into Environmental Transmission Electron Microscopes (TEMs), making it possible to study the behavior of supported metal catalysts under operating conditions at atomic resolution. Here......, we focus on in situ electron microscopy studies of catalysts that shed light on the mechanistic aspects of catalyst sintering. Catalyst sintering is an important mechanism for activity loss, especially for catalysts that operate at elevated temperatures. Literature from the past decade is reviewed...... along with our recent in situ TEM studies on the sintering of Ni/MgAl2O4 catalysts. These results suggest that the rapid loss of catalyst activity in the earliest stages of catalyst sintering could result from Ostwald ripening rather than through particle migration and coalescence. The smallest...

  6. Controlled synthesis of multi-shelled transition metal oxide hollow structures through one-pot solution route

    Institute of Scientific and Technical Information of China (English)

    Xi Wang; Yi-Jun Yang; Ying Ma; Jian-Nian Yao

    2013-01-01

    As one type of promising candidates fot environmental and energy-related systems,multi-shelled transition metal oxide hollow structures (MS-TMOHSs) have drawn great scientific and technical interest in the past few years.This article highlights recent advances in one-pot solution synthesis of MS-TMOHSs.We begin it with an overview of synthetic strategies that have been exploited to achieve these peculiar structures.We then focus on one-pot solution approaches in the following four sections:i) soft templates directed growth; ii) Ostwald ripening; iii) controlled etching; and iv) gas bubble assisted growth.After giving a brief discussion on the unique properties and applications of these multi-shelled hollow structures,we conclude this review with the general challenges and the potential future directions of this exciting area of research.

  7. Molecular dynamics simulations of phase separation in the presence of surfactants

    DEFF Research Database (Denmark)

    Laradji, Mohamed; Mouritsen, Ole G.; Toxvaerd, Søren

    1994-01-01

    The dynamics of phase separation in two-dimensional binary mixtures diluted by surfactants is studied by means of molecular dynamics simulations. In contrast to pure binary systems, characterized by an algebraic time dependence of the average domain size, we find that systems containing surfactants...... not fully phase separate, we observe a dynamical scaling which is independent of the surfactant concentration. The results of these simulations are in general in agreement with previous Langevin simulations [Laradji, Guo, Grant, and Zuckermann, J. Phys. A 44, L629 (1991)] and a theory of Ostwald ripening...... exhibit nonalgebraic, slow dynamics. The average domain size eventually saturates at a value inversely proportional to the surfactant concentration. We also find that phase separation in systems with different surfactant concentrations follow a crossover scaling form. Finally, although these systems do...

  8. Fibrous nano-silica supported ruthenium (KCC-1/Ru): A sustainable catalyst for the hydrogenolysis of alkanes with good catalytic activity and lifetime

    KAUST Repository

    Fihri, Aziz

    2012-07-06

    We have shown that fibrous nanosilica (KCC-1) can serve as a suitable support for the synthesis of highly dispersed ruthenium (Ru) nanoparticles. The resulting KCC-1/Ru catalyst displayed superior activity for the hydrogenolysis of propane and ethane at atmospheric pressure and at low temperature. The high catalytic activity was due to the formation of Ru-nanoparticles with an active size range (1-4 nm) and the presence of hexagonal-shaped particles with several corners and sharp edges possessing reactive atoms with lowest coordination numbers. The catalyst was stable with an excellent lifetime and no sign of deactivation, even after eight days. This enhanced stability may be due to the fibrous nature of KCC-1 which restricts Ostwald ripening of Ru nanoparticles. © 2012 American Chemical Society.

  9. Encapsulated magnetite particles for biomedical application

    CERN Document Server

    Landfester, K

    2003-01-01

    The process of miniemulsification allows the generation of small, homogeneous, and stable droplets containing monomer or polymer precursors and magnetite which are then transferred by polymer reactions to the final polymer latexes, keeping their particular identity without serious exchange kinetics involved. It is shown that the miniemulsion process can excellently be used for the formulation of polymer-coated magnetic nanoparticles which can further be used for biomedical applications. The use of high shear, appropriate surfactants, and the addition of a hydrophobe in order to suppress the influence of Ostwald ripening are key factors for the formation of the small and stable droplets in miniemulsion and will be discussed. Two different approaches based on miniemulsion processes for the encapsulation of magnetite into polymer particles will be presented in detail.

  10. Encapsulated Silicon Nanocrystals Formed in Silica by Ion Beam Synthesis

    International Nuclear Information System (INIS)

    Choi, Han Woo; Woo, Hyung Joo; Kim, Joon Kon; Kim, Gi Dong; Hong, Wan; Ji, Young Yong

    2004-01-01

    The photoluminescence (PL) emission of Si nanocrystals synthesized by 400 keV Si ion implanted in SiO 2 is studied as a function of ion dose and annealing time. The formation of nanocrystals at around 600 nm from the surface was confirmed by RBS and HRTEM, and the Si nanocrystals showed a wide and very intense PL emission at 700-900 nm. The intensity of this emission showed a typical behaviour with a fast transitory increase to reach a saturation with the annealing time, however, the red shift increased continuously because of the Ostwald ripening. The oversaturation of dose derived a decrease of PL intensity because of the diminishment of quantum confinement. A strong enhancement of PL intensity by H passivation was confirmed also, and the possible mechanism is discussed

  11. Aqueously Dispersed Silver Nanoparticle-Decorated Boron Nitride Nanosheets for Reusable, Thermal Oxidation-Resistant Surface Enhanced Raman Spectroscopy (SERS) Devices

    Science.gov (United States)

    Lin, Yi; Bunker, Christopher E.; Fernandos, K. A. Shiral; Connell, John W.

    2012-01-01

    The impurity-free aqueous dispersions of boron nitride nanosheets (BNNS) allowed the facile preparation of silver (Ag) nanoparticle-decorated BNNS by chemical reduction of an Ag salt with hydrazine in the presence of BNNS. The resultant Ag-BNNS nanohybrids remained dispersed in water, allowing convenient subsequent solution processing. By using substrate transfer techniques, Ag-BNNS nanohybrid thin film coatings on quartz substrates were prepared and evaluated as reusable surface enhanced Raman spectroscopy (SERS) sensors that were robust against repeated solvent washing. In addition, because of the unique thermal oxidation-resistant properties of the BNNS, the sensor devices may be readily recycled by short-duration high temperature air oxidation to remove residual analyte molecules in repeated runs. The limiting factor associated with the thermal oxidation recycling process was the Ostwald ripening effect of Ag nanostructures.

  12. Effects of displacement damage and helium production rates on the nucleation and growth of helium bubbles - Positron annihilation spectroscopy aspects

    Science.gov (United States)

    Krsjak, Vladimir; Degmova, Jarmila; Sojak, Stanislav; Slugen, Vladimir

    2018-02-01

    Fe-12 wt% Cr model alloy samples were implanted by 250 keV He2+ ions to three different fluencies (3 × 1017, 9 × 1017 and 1.5 × 1018 cm-2) at T steel samples [1] irradiated in the frame of a two-years irradiation program of the Swiss Spallation Neutron Source. Bi-modal defect distribution represented by two defect components in positron lifetime spectrum reveals two distinct helium bubbles growth mechanisms. While at the lower helium production rate of the spallation environment, the bubbles grow primarily by migration and coalescence, at the high production rates of helium in the implanted samples, the results indicate this growth is driven by Ostwald ripening mechanism. A competitive growth process via emission of interstitial atoms (clusters) is discussed in terms of low-temperature He implantations.

  13. Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese

    DEFF Research Database (Denmark)

    Czárán, Tamás; Rattray, Fergal P.; Møller, Cleide O.de A.

    2018-01-01

    The influence of metabolite diffusion within the cheese matrix on growth of non-starter lactic acid bacteria (NSLAB) during Cheddar cheese ripening was mathematically modelled. The model was calibrated at a realistic range of diffusion of metabolites and the decay and growth parameters...

  14. Structure and coarsening at the surface of a dry three-dimensional aqueous foam.

    Science.gov (United States)

    Roth, A E; Chen, B G; Durian, D J

    2013-12-01

    We utilize total-internal reflection to isolate the two-dimensional surface foam formed at the planar boundary of a three-dimensional sample. The resulting images of surface Plateau borders are consistent with Plateau's laws for a truly two-dimensional foam. Samples are allowed to coarsen into a self-similar scaling state where statistical distributions appear independent of time, except for an overall scale factor. There we find that statistical measures of side number distributions, size-topology correlations, and bubble shapes are all very similar to those for two-dimensional foams. However, the size number distribution is slightly broader, and the shapes are slightly more elongated. A more obvious difference is that T2 processes now include the creation of surface bubbles, due to rearrangement in the bulk, and von Neumann's law is dramatically violated for individual bubbles. But nevertheless, our most striking finding is that von Neumann's law appears to holds on average, namely, the average rate of area change for surface bubbles appears to be proportional to the number of sides minus six, but with individual bubbles showing a wide distribution of deviations from this average behavior.

  15. Action threshold for applying insect growth regulators to tomato for management of irregular ripening caused by Bemisia argentifolii (Homoptera: Aleyrodidae).

    Science.gov (United States)

    Schuster, D J

    2002-04-01

    The whitefly Bemisia argentifolii Bellows & Perring is a major pest of tomatoes, causing an irregular ripening disorder characterized externally by incomplete or inhibited reddening of fruit, especially in longitudinal sections, and internally by an increase in the amount of white tissue. Experiments were undertaken during the spring and fall of 1997 and 1998 and the spring of 1999 to develop an action threshold for applying the insect growth regulators (IGRs) buprofezin and pyriproxyfen to manage B. argentifolii and irregular ripening. The IGRs were applied when predetermined thresholds were reached and were compared with a high rate of the systemic insecticide imidacloprid, which was applied at transplanting and provided season-long whitefly control. Only plots treated when the numbers of sessile nymphs (second through fourth instars) reached five per 10 leaflets consistently had both external and internal irregular ripening severity ratings similar to the imidacloprid standard. Results were similar for buprofezin and pyriproxyfen even though the modes of action differ. The five nymphs per 10 leaflets threshold lends itself to field scouting because nymphal counts completed in the field using the unaided eye supplemented with a 10x hand lens were linearly and significantly related to counts completed in the laboratory with a dissecting microscope.

  16. Short Communication on “Coarsening of Y-rich oxide particles in 9%Cr-ODS Eurofer steel annealed at 1350 °C”

    Energy Technology Data Exchange (ETDEWEB)

    Sandim, M.J.R.; Souza Filho, I.R.; Bredda, E.H. [Lorena School of Engineering, University of Sao Paulo, 12602-810, Lorena (Brazil); Kostka, A.; Raabe, D. [Max-Planck-Institut für Eisenforschung, D-40237, Düsseldorf (Germany); Sandim, H.R.Z., E-mail: hsandim@demar.eel.usp.br [Lorena School of Engineering, University of Sao Paulo, 12602-810, Lorena (Brazil)

    2017-02-15

    Oxide-dispersion strengthened (ODS) Eurofer steel is targeted for structural applications in future fusion nuclear reactors. Samples were cold rolled down to 80% reduction in thickness and annealed at 1350 °C up to 8 h. The microstructural characterization was performed using Vickers microhardness testing, electron backscatter diffraction, scanning and scanning transmission electron microscopies. Experimental results provide evidence of coarsening of the Y-rich oxide particles in ODS-Eurofer steel annealed at 1350 °C within delta ferrite phase field.

  17. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese.

    Science.gov (United States)

    Bellio, A; Bianchi, D M; Vitale, N; Vernetti, L; Gallina, S; Decastelli, L

    2018-06-01

    This study was conducted to describe the cheese-making procedure of Fontina Protected Designation of Origin (PDO) cheese and to evaluate the behavior of Escherichia coli O157:H7 during cheese manufacture and ripening. The study was divided into 2 phases: the production of Fontina PDO cheese was monitored at 3 different dairies in the Aosta Valley and an E. coli O157 challenge was conducted at a fourth dairy. The dairies employ different commercial starter cultures for cheese making. The growth of lactic acid bacilli (LAB) and the decrease in pH were slower in the first hours and the LAB concentrations were overall higher in dairy A than in the other 2 dairies. The pH remained substantially unchanged during ripening (range 5.2 to 5.4) in all dairies. Water activity remained constant at around 0.98 until d 21, when it decreased to around 0.97 until d 80 in dairies A and B and 0.95 in dairy E. Whole raw cow milk was used for making Fontina cheese according to the standard procedure. For the experimental production, the milk was inoculated with E. coli O157:H7 at a concentration of approximately 5 log 10 cfu/mL and commercial starter cultures were used according to the Fontina PDO regulation. An increase of 2.0 log 10 cfu/g in E. coli O157:H7 was observed during the first 9.5 h of cheese making, followed by a decrease at 46 h when pH decreased to 5.4 in all trials. Fresh cheeses were salted and held at 10°C for ripening for 80 d. Water activity was decreased to 0.952 at the end of the ripening stage. The LAB concentrations declined gradually; this trend was more marked for the lactobacilli than either the thermophilic or the mesophilic lactococci. The increase in LAB count and the decrease in pH in the first hours did not seem to affect E. coli O157 growth. Ripening was found to inhibit pathogen survival, however, as seen in the reduction of 3 log 10 from the maximum concentration measured during the earlier stages of production. Copyright © 2018 American Dairy

  18. Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.

    Science.gov (United States)

    Leclercq-Perlat, M-N; Sicard, M; Trelea, I C; Picque, D; Corrieu, G

    2012-08-01

    To evaluate the effects of temperature and relative humidity (RH) on microbial and biochemical ripening kinetics, Camembert-type cheeses were prepared from pasteurized milk seeded with Kluyveromyces marxianus, Geotrichum candidum, Penicillium camemberti, and Brevibacterium aurantiacum. Microorganism growth and biochemical changes were studied under different ripening temperatures (8, 12, and 16°C) and RH (88, 92, and 98%). The central point runs (12°C, 92% RH) were both reproducible and repeatable, and for each microbial and biochemical parameter, 2 kinetic descriptors were defined. Temperature had significant effects on the growth of both K. marxianus and G. candidum, whereas RH did not affect it. Regardless of the temperature, at 98% RH the specific growth rate of P. camemberti spores was significantly higher [between 2 (8°C) and 106 times (16°C) higher]. However, at 16°C, the appearance of the rind was no longer suitable because mycelia were damaged. Brevibacterium aurantiacum growth depended on both temperature and RH. At 8°C under 88% RH, its growth was restricted (1.3 × 10(7) cfu/g), whereas at 16°C and 98% RH, its growth was favored, reaching 7.9 × 10(9) cfu/g, but the rind had a dark brown color after d 20. Temperature had a significant effect on carbon substrate consumption rates in the core as well as in the rind. In the rind, when temperature was 16°C rather than 8°C, the lactate consumption rate was approximately 2.9 times higher under 88% RH. Whatever the RH, temperature significantly affected the increase in rind pH (from 4.6 to 7.7 ± 0.2). At 8°C, an increase in rind pH was observed between d 6 and 9, whereas at 16°C, it was between d 2 and 3. Temperature and RH affected the increasing rate of the underrind thickness: at 16°C, half of the cheese thickness appeared ripened on d 14 (wrapping day). However, at 98% RH, the underrind was runny. In conclusion, some descriptors, such as yeast growth and the pH in the rind, depended solely on

  19. Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.

    Science.gov (United States)

    Escalante-Minakata, Pilar; Ibarra-Junquera, Vrani; Ornelas-Paz, José de Jesús; García-Ibáñez, Victoria; Virgen-Ortíz, José J; González-Potes, Apolinar; Pérez-Martínez, Jaime D; Orozco-Santos, Mario

    2018-01-01

    This work presents a novel method to associate the polyphenol oxidase (PPO) and the peroxidase (POD) activities with the ripening-mediated color changes in banana peel and pulp by computational image analysis. The method was used to follow up the de-greening of peel and browning of homogenized pulp from 'Giant Dwarf' (GD: Musa AAA, subgroup Cavendish) and FHIA-23 (tetraploid hybrid, AAAA) banana cultivars. In both cultivars, the color changes of peel during the ripening process clearly showed four stages, which were used to group the fruit into ripening stages. The PPO and POD were extracted from pulp of fruit at these ripening stages, precipitated, and partially purified by gel filtration chromatography. Moreover, the pulp browning was digitally monitored after homogenization for a span time of up to 120 min. The browning level was higher for GD than FHIA-23 tissues. This fact correlated with an 11.7-fold higher PPO activity in the GD cultivar, as compared with that of FHIA-23. POD activity was 8.1 times higher for GD as compared that that of FHIA-23.

  20. Coarsening of (Fe, Cr)23C6 carbide phase on the tempering of 14Kh17N2 chromium-nickel steel

    International Nuclear Information System (INIS)

    Psarev, V.I.

    2002-01-01

    Paper lists the results of computer analysis of distribution according to sizes (Fe, Cr) 23 C 6 microparticles resulting from 14Kh17N2 steel tempering under 700 Deg C. Data were obtained at the maximum beneficial magnification of a light microscope. The mentioned curves of distribution densities are characterized by more reliable run from most permissible sizes of dispersed particles. Application of general rules of distributions and of previously elaborated procedure to identify experimental histograms with theoretical distributions enables to derive valuable information on dynamics of coarsening of a disperse phase in this case, as well [ru