Barley (1 -> 3; 1 -> 4)-beta-glucan and arabinoxylan content are related to kernel hardness and water uptake
- Authors: Gamlath, Jayantha , Aldred, Peter , Panozzo, Joe
- Date: 2008
- Type: Text , Journal article
- Relation: Journal of Cereal Science Vol. 47, no. 2 (Mar 2008), p. 365-371
- Full Text: false
- Reviewed:
- Description: Harder kernels in barley are thought to be a factor affecting the modification of the endosperm during malting by restricting water and enzyme movement within the endosperm. The objective of this study was to investigate the relationship between kernel hardness, water uptake and the endosperm composition in barley. A range of barley samples from 2003 and 2004 crops were analyzed for kernel hardness by the Single Kernel Characterization System, water uptake during steeping and chemical composition of the endosperm including (1→3; 1→4)-
- Description: C1
Manipulating avocado fruit ripening with 1-methylcyclopropene
- Authors: Adkins, Matthew , Hofman, Peter , Stubbings, Barbara , Macnish, Andrew
- Date: 2005
- Type: Text , Journal article
- Relation: Postharvest Biology and Technology Vol. 35, no. 1 (2005), p. 33-42
- Full Text: false
- Reviewed:
- Description: Previous investigations with 1-methylcyclopropene (1-MCP) on avocado (Persea americana Mill.) fruit have focussed mainly on improving storage life by reducing the severity of disorders causing discolouration of the flesh. Development of 1-MCP and ethylene treatments, which also help control the time to reach the eating ripe stage, may confer additional practical benefits. In this context, the current study investigated the potential of 1-MCP to accurately manipulate ripening of non-stored 'Hass' avocado fruit by treatment before or after ethylene and at different times during ripening. To investigate this, 500 nL L-1 1-MCP was applied within 1 day after harvest, followed by ethylene 0-14 days after 1-MCP. In addition, fruit were treated with ethylene, then 1-MCP 0-8 days after ethylene. Treatment of fruit with 500 nL L-1 1-MCP for 18 h at 20°C provided the maximum effect by increasing the days from harvest to ripe (DTR) from 8 (with no 1-MCP) to 20. Fruit treated with 500 nL L-1 1-MCP for 18 h at 20°C remained insensitive to 100
- Description: C1
- Description: 2003001040