Production Practices and Quality Assessment of Food Crops. Vol. 1

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Straubinger et al., 1997; Straubinger et al., 1998) or even during flower development (Himeno and Sano, 1987). The hydrolysis of picrocrocin may also occur due to the activation of β-glucosidase. Iborra et al. (1992a) proposed a method for the immobilisation of this enzyme in order to increase the rate of hydrolysis yielding thus higher levels of safranal. Himeno and Sano (1987) studied the picrocrocin content in intact stigmas of saffron during the flower development and observed a stepwise increase in the content before anthesis. Then, an appreciable decrease in picrocrocin level coincided with the appearance of volatiles. Alonso et al. (2001), who examined several samples of Spanish, Indian and Iranian saffron found their picrocrocin content: 0.79–12.94% in Spanish saffron, 1.07–2.16% in Indian and 2.18–6.15% in Iranian saffron. 2.4. Volatiles Saffron Quality 219 Figure 6. Chemical structure of picrocrocin. The characteristic delicate aroma of saffron comes from an essential oil, which mainly contains terpene aldehydes (Zarghami and Heinz, 1971). Safranal is the main responsible compound for the aroma of saffron, even though there are other more volatile constituents which provide saffron with its final odour (Zarghami and Heinz, 1971; Sampathu et al., 1984; Curro et al., 1986; Tarantilis and Polissiou, 1997; Sraubinger et al., 1998). Tarantilis and Polissiou reported the presence of 23 volatile components 13 of which were ketones and 6 aldehydes. The molecular weights of these compounds ranged from 122–208 and their presence was directly related to the method of volatile isolation. Five compounds, namely, 2,6,6-trimethyl-1,3-cyclohexadien-1-carboxaldehyde (safranal) (ca. 70%); 3,5,5-trimethyl-2-cyclohexen-1-one (isophorone) (ca. 14%); 3,5,5,-trimethyl-3-cyclohexene-1-one (isomer of isophorone) (5%); 2,6,6-trimethyl-2-cyclohexene-1,4-dione (4%); and 2,6,6-trimethyl-1,4-cyclohexadiene-1-carboxaldehyde (isomer of safranal) (3%) were the major compounds the chemical structures of which, elucidated by MS, are given in Figure 7. These volatiles with a common nucleus possibly originate from picrocrocin and are formed either by enzymic activity or by oxidative degradation process. A scheme for the formation of safranal has been repeatedly presented in literature (Figure 8). According to this scheme, an intermediate volatile precursor of safranal namely 2,6,6-trimethyl-4-hydroxy-1-carboxaldehyde-1-cyclohexene (HTCC) may be formed. The levels of safranal and of the other aroma compounds of saffron vary depending mainly on the conditions of processing, storage and the methods of analysis of saffron. In any case, safranal is the most abundant volatile component in the stigmas of saffron (>60% of essential oil) (Zarghami and Heinz, 1971; Corradi
220 S. A. Ordoudi and M. Z. Tsimidou Figure 7. Chemical structures of major volatile compounds present in C. sativus. Figure 8. Schematic representation of picrocrocin’s degradation.
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Production Practices and Quality As
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Production Practices and Quality As
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CONTENTS Preface List of Authors Ef
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PREFACE Today, in a world with abun
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LIST OF AUTHORS Rufaro M. Madakadze
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EFFECT OF PREHARVEST FACTORS ON THE
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2.1. Temperature Effect of Preharve
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e beneficial to the water economy a
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Other responses that can also be ca
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06. Failure of fruits to ripen in t
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of more than 13 hours of night temp
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temperatures. Some show serious int
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Effect of Preharvest Factors 15 bet
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1) High rainfall conditions where B
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increase in the release of P i from
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however, more severe when foliage i
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temperatures and luxuriant growth a
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development of chilling injury symp
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conditions followed by sudden high
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season. The main environmental fact
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4.4.5.2. Water blisters Storage roo
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Effect of Preharvest Factors 33 REF
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Effect of Preharvest Factors 35 men
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EFFECTS OF AGRONOMIC PRACTICES AND
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Effects of Agronomic Practices 39 F
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Effects of Agronomic Practices 41 6
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Effects of Agronomic Practices 43 F
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Effects of Agronomic Practices 45 R
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MODELLING FRUIT QUALITY: ECOPHYSIOL
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Modelling Fruit Quality 49 the dens
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Is it the only level to be consider
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To calculate the hydrostatic pressu
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on an analysis of the biophysical p
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Modelling Fruit Quality 57 fructose
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Modelling Fruit Quality 59 Figure 4
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f(dd) = dd max - dd dd max - dd min
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which depends on climate and irriga
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distributed over the period during
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Modelling Fruit Quality 73 Pruning
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with Fo, Pe and Pr being local ‘d
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Modelling Fruit Quality 77 than in
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Modelling Fruit Quality 79 Dann, I.
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Modelling Fruit Quality 81 Huguet,
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SPRAY TECHNOLOGY IN PERENNIAL TREE
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Spray Technology in Perennial Tree
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With centrifugal energy systems dro
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fruit orchards is described as 1000
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According to Furness (2000), the nu
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sprayers which were developed prima
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air-blast sprayers in an attempt to
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Most agricultural chemicals have be
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educing dosage rates to one quarter
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CHESTNUT, AN ANCIENT CROP WITH FUTU
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2. WORLD AREA OF CHESTNUT AND PRODU
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Table 2. Chestnut production in the
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vineyards and north facing to chest
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Chestnut, an Ancient Crop with Futu
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Table 5. Continued. Chestnut, an An
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Table 6. Continued. Chestnut, an An
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size. When the trees develop too mu
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6.5. Management of old orchards Che
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the disease is already established
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where ink disease is rampant, disea
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8.4. Micropropagation Several in vi
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9.3. Hybrids Chestnut breeding in E
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IMPROVEMENT OF GRAIN LEGUME PRODUCT
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Improvement of Grain Legume Product
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Improvement of Grain Legume Product
Page 180 and 181: Improvement of Grain Legume Product
Page 188 and 189: 2.8. Field experiments The greenhou
Page 200 and 201: IMPACT OF OZONE ON CROPS S. DEL VAL
Page 202 and 203: Impact of Ozone on Crops 191 observ
Page 204 and 205: Impact of Ozone on Crops 193 1996).
Page 206 and 207: Impact of Ozone on Crops 195 Figure
Page 208 and 209: Impact of Ozone on Crops 197 al., 1
Page 210 and 211: Impact of Ozone on Crops 199 techni
Page 212 and 213: species show a progressive decline
Page 214 and 215: Impact of Ozone on Crops 203 Chaime
Page 216 and 217: Impact of Ozone on Crops 205 Junge,
Page 218 and 219: Impact of Ozone on Crops 207 Polle,
Page 220 and 221: SAFFRON QUALITY: EFFECT OF AGRICULT
Page 222 and 223: 1.2. Commercial interest Saffron Qu
Page 224 and 225: 1.3. Uses Saffron Quality 213 There
Page 226 and 227: oriental-type perfumes (Sampathu et
Page 228 and 229: Saffron Quality 217 Figure 5. Chemi
Page 232 and 233: and Micheli, 1979; Curro et al., 19
Page 234 and 235: Saffron Quality 223 Figure 9. Chemi
Page 236 and 237: (1984) gives the following data: δ
Page 238 and 239: Saffron Quality 227 Table 3. HPLC a
Page 240 and 241: Saffron Quality 229 464/2001, OJ L6
Page 242 and 243: Saffron Quality 231 Saffron in fila
Page 244 and 245: Saffron Quality 233 sium were the q
Page 246 and 247: Saffron Quality 235 Figure 11. The
Page 248 and 249: Saffron Quality 237 Figure 12. Harv
Page 250 and 251: Morocco. Ait-Oubahou and El-Otmani
Page 252 and 253: and Micheli, 1979a; Sampathu et al.
Page 254 and 255: Saffron Quality 243 Table 8. Drying
Page 256 and 257: Saffron Quality 245 space for sorti
Page 258 and 259: unpleasant sensory characteristics
Page 260 and 261: Saffron Quality 249 The effect of
Page 262 and 263: Saffron Quality 251 Table 10. Effec
Page 264 and 265: Saffron Quality 253 Alonso, G. L.,
Page 266 and 267: Saffron Quality 255 Escribano, J.,
Page 268 and 269: Saffron Quality 257 tion combined w
Page 270 and 271: Saffron Quality 259 Selim, K., M. T
Page 272 and 273: FRUIT AND VEGETABLES HARVESTING SYS
Page 274 and 275: 3. PRINCIPLES AND DEVICES FOR THE D
Page 276 and 277: exert a vertical pulling force to t
Page 278 and 279: Fruit and Vegetables Harvesting Sys
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Fruit and Vegetables Harvesting Sys
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- fingers or spikes; - oscillatory
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- frequency and - amplitude of vibr
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To calculate the number of directio
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For the cleaning and separation of
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