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Investigation of the removal of Ni(II) from aqueous solution using pomelo fruit peel

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The adsorption time: the influence of the adsorption time on the Ni(II) biosorption by pomelo fruit peel is indicated in Fig. (A, B) SEM images at different magnifications, (C) the EDX spectrum, and (D) pH PZC of the pomelo fruit peel.. However, the Ni(II) adsorption capacity is lower than Pb(II), Cd(II), and Cr(III) when the same pomelo fruit peel is used [16, 17]. This shows that the pomelo fruit peel is a potential material for removing heavy metals from aqueous solutions..

Evaluation of anti inflammatory effect of fruit peel extracts of annona squamosa l. on mouse models of rheumatoid arthritis

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(v) Fruit peel AS extract-high dose, 400 mg/kg/day (ASH): 5 mice in this group, they were orally treated with 400 mg fruit peel extract AS/kg body weight twice per day for 10 weeks (Zhang et al., 2014).. The body weights and the peripheral total leukocyte count of the mice in the arthritis-induced side was measured on day 0 (before onset of arthritis) and days 3,6,9 and 12 (after onset of arthritis). Arthritis rises and leads to elevation of the temperature in joint region.

Combined Transcriptome and Metabolome analysis of Pitaya fruit unveiled the mechanisms underlying Peel and pulp color formation

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It did not follow the same trend as of the above-mentioned metabolites in peel and pulp as we did not detect higher quantities in RR-pulp. Betanin which has been previ- ously reported to be an important component of pitaya red pitaya fruit peel and pulp [2, 5] was present in low quantities in RR-peel as compared to GW and YW-peels.. Most importantly, we detected the upaccumulation of p- coumaric acid in RR as compared to GW and YW-peels, YW as compared to GW-peel, and YW as compared to GW-pulp.

Transcriptome profiling of anthocyanin biosynthesis in the peel of ‘Granny Smith’ apples (Malus domestica) after bag removal

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The red pigmen- tation of fruits removed from bags [160 days after full bloom (DAFB)] was associated with an elevation (0 to 0.39 mg g − 1 ) in the anthocyanin content of fruit peel samples from 0 to 10 days after bag removal (DABR), while only trace amounts of anthocyanins were observed in unbagged. Additionally, the chlorophyll content in the peel of bagged fruits and bag-removed fruits remained at ~ 0.04 mg g − 1 , which was significantly lower than in unbagged fruits.

Methylome and transcriptome analyses of apple fruit somatic mutations reveal the difference of red phenotype

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Specific- ally, 15 apple fruit peel samples (three from each of five cultivars) were used in the RNA-Seq analyses. In the GO ana- lysis, the DEGs in these three groups were distributed into 37 functional terms as follows: 14–16 terms for bio- logical process. The genes in the cellular component group were mainly related to cell, cell part, and organelle. Many genes in the molecu- lar function group were related to binding and catalytic activity (Additional file 1: Figure S7a).

Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts

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Antioxidant activity of pomegranate peel extracts in vivo models. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Antioxidant activity of pomegranate (Punica granatum L.) fruit peels. Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. peel extracts. Antioxidant activity and phenolic compounds in selected herbs

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Effect of different storage temperatures on mean of total phenolics content in peel, pulp and aril of gac fruit 1/ Means (n=4) with different lower case letters within the same column are significantly different. Significant difference at P≤0.01 (Chuni et al., 2010). The natural color of gac peel change from yellow 60. The color changes of gac fruit peel were affected. Among temperature treatments, 25ºC storage hastened the color changes Days of storage Days of storage of gac peel.

Transcriptional regulatory networks controlling taste and aroma quality of apricot (Prunus armeniaca L.) fruit during ripening

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The content of soluble sugars, organic acids and aroma volatiles in the fruit peel was analyzed by high pressure liquid chromatography (HPLC) and gas chromatog- raphy–mass spectrometry (GC-MS) as previously de- scribed [3]. (XLSX 10 kb) Additional file 4: Functional categorization of genes differentially expressed during fruit ripening based on the ‘ biological process ’ category in Gene Ontology. Additional file 5: Interactive pathway analysis during apricot fruit ripening.

The physical and chemical properties of the jujube fruits at different maturation stages

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Reflectance color value of the jujube fruit peel was measured by using Hunter Lab Color Miniscan XE (45/0-L, USA). The effects of maturation stages on some physical and chemical properties of the jujube fruits were investigated. The maturation stages of the jujube fruits were described as green, yellow, half-red and red maturation. The physical properties and chemical composition of the jujube fruit significantly changed depending on the maturation stage.

Comparative transcription analysis of photosensitive and non-photosensitive eggplants to identify genes involved in dark regulated anthocyanin synthesis

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Overexpression of the CHI gene of petunia in tomato (Solanum lycopersicum) resulted in flavonol accumula- tion in fruit peel [57]. Structural genes of anthocyanin biosynthesis are sim- ultaneously regulated by the activated TFs.

Exploring the differential mechanisms of carotenoid biosynthesis in the yellow peel and red flesh of papaya

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Some studies showed that the concentration of carotenoids was sig- nificantly higher in the peel than that in the flesh such as Citrus iyo fruit [22] and loquat fruit [8].

Screening on antioxidant activity of vegetable and fruit by products

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fg TN- 5 Pine-apple Ananas comosus Bromeliceae Peel >. fg TN- 7 Guava Psidium guajava Myrtaceae Peel >. undatus Hylocereusease Peel >. m TN- 15 Aloe vera Aloe vera Asphodelaceae Peel >. Blanco Rutaceae Peel >. k TN- 20 Grapes Vitis vinifera Vitidaceae Peel >. incarnata Passiflora Peel >. (μg/mL) TPC (mgGAE/g) TN- 23 Grapefruit Citrus maxima Rutaceae Peel >. i TN- 25 Watermelon Citrullus lanatus Cucurbitaceae Peel >. zapota Sapotaceae Peel >. cainino Sapotaceae Peel >.

FRUIT BREEDING AND IMPROVEMENT AT SOFRI

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Fruit shape is oblate with orang red peel when ripe. Average fruit weight around 190-195g, lots of juice, Brix 10.3%. Yield could obtain 150kg/tree/year.. Harvesting time: from June to August. Fruit shape is oblate spheroid, light brown peel when ripe with average fruit weight 18g. Flesh is dry, firm, thick with light yellow, Brix: 21.5%. Yield could obtained 300kg/tree/year. Tieu la bau (Bt9TLBa): Original is in Cho Lach, Ben Tre and grown commonly in Ben Tre, Tien Giang, Vinh Long.

Preservation of fruit and vegetables - Part 4

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Mash the fruit. Lemon juice or citric acid can be added to increase acidity. Follow the directions for use enclosed in the package. Apple pulp (apple sauce) or ground al- bedo (the white of orange peel) can be used instead of pectin.. If the jam is to be kept for a long time, sodium benzoate can be added as a preservative.

Preservation of fruit and vegetables - Part 1

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Enzymes can be deactivated by heating the fruit or vegetables.. The same effect can be achieved by making the fruit or vegetables sour or by drying them, but the enzymes become active again as soon as the acidity is reduced or water is added.. The peel of a fruit or vegetable provides natural protection against micro-organisms.

Bacterial inhibitory effect of algerian pomegranate (punica granatum l.) extracts (peel, juice, and seed) against multidrug resistant bacteria

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Further, similar result was reported by Tomas-Barberan et al., (2006), who found that peel tissues usually contained larger amount of phenolics than did flesh tissues, in addition to the similar results of the juice that reported by Al Maiman and Ahmad (2002), our findings suggest that pomegranate juice extracts had the lowest total phenolic content in comparison with other fruit parts..

Preservation of fruit and vegetables - Part 2

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For this reason, the interval between peel- ing/cutting and preserving has to be as short as possible.. The result is that fruits and vegetables become somewhat soft and the enzymes are inactivated. Leafy vegetables shrink in this process and some of the micro-organisms die. Fruit that does not change colour generally does not need to be blanched.

The Current Status of Production and Consumption of Dragon Fruit in Tien Giang Province

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For export markets, the dragon fruit cartons are labeled to indicate where they are produced. Due to lack of care during storage and transportation, the dragon fruit is consumed in the domestic market often quickly degraded, the peel and ears were quickly withered and yellowing, fruit easily bruised. Export conditions: The dragon fruit is usually transported in cool and dark weather by cold containers at 5 o C and 20-25m 3 /h in ventilation rate [4]..

Antioxidant activity and hepatoprotective effect of pomegranate peel and whey powders in rats

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Antioxidant activity and hepatoprotective effect of pomegranate peel and whey powders in rats. KEYWORDS Pomegranate peel;. Whey powder;. Abstract The antioxidant activity of pomegranate peel powder (PPP) and whey powder (WP) was evaluated, their hepatoprotective effect of each alone or in combination (PPWP) at equal levels was also evaluated in Wistar rats against carbon tetrachloride (CCL 4 ) induced liver injury.

Summary of the Doctoral Dissertation: Study on application of water-soluble chitosan in inhibiting Colletotrichum spp. causing the anthracnose on postharvest mango, banana and chili pepper

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peel tissues..