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

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Saffron Quality 253 Alonso, G. L., M. R. Salinas, J. Garijo and M. A. Sanchez-Fernandez (2001a). Composition of crocins and picrocrocin from Spanish saffron (Crocus sativus L.). Journal of Food Quality 24: 219–233. Alonso, G. L., M. R. Salinas, M. A. Sánchez-Fernandez and J. Garijo (2001b). Note. Safranal content in Spanish saffron. Food Science and Technology International 7: 225–229. Amelotti, G. and S. Mannino (1977). Contributo analitiko all’apprezzamento merceologico delo zafferano. La Rivista della Societa Italiana di Scienza dell’ Alimentazione 6: 17–20. Aminzadeh, A. (2000). FT-Raman spectra of saffron (Crocus sativus L.); A possible method for standardisation of saffron. Iranian Journal of Chemistry and Chemical Engineering-International English Edition 19: 13–15. Aoki, H., N. Kuze, T. Ichi and T. Koda (2001). Analytical method for Buddleja colorants in foods. Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan 42: 84–90. Arifkhodzhaev, K. A., M. M. Tukhtasinova and S. A. Khamidkhodzhaev (Chemical Abstracts, 1986, 106: 15742z). Polysaccharides of the Iridaceae. III. Carbohydrate content of plants of the genera Crocus and Juno. Khimiya Prirodnykh Soedineii 4: 504–505. Azizbekova, N. S. and E. L. Milyaeva (1999). Saffron cultivation in Azerbaijan. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 63–71. Azizbekova, N. S., E. L. Milyaeva, N. V. Lobova and M. K. Chailakhyan (Chemical Abstracts, 1978, 89: 87240n). Effect of giberellin and kinetic on the formation of the floral organs of saffron. Fiziologiya Rastenii 25: 603–609. Azizbekova, N. S., E. L. Milyaeva and M. K. Chailakhyan (Chemical Abstracts, 1982, 98: 48590t). Effect of giberellin on the functional activity of dormant buds of common saffron. Fiziologiya Rastenii 29: 1164–1169. Bartynska, M. and A. Przytocki (Chemical Abstracts, 1985, 104: 64076c). Usefulness of some fungicides for the control of fungi occurring on saffron bulbotubers (Crocus sativus L.). Pestycydy w Swietle Toksykologii 1: 25–33. Basker, D. (1999a). Saffron chemistry. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 45–52. Basker, D. (1999b). Saffron technology. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 95–101. Basker, D. and M. Negbi (1983). Uses of saffron. Economic Botany 37: 228–236. Basker, D. and M. Negbi (1985). Crocetin equivalent of saffron extracts. Comparison of three extraction methods. Journal of the Association Public Analysis 23: 65–69. Behnia, M. R., A. Estilai and B. Ehdaie (1999). Application of fertilisers for increased saffron yield. Journal of Agronomy and Crop Science 182: 9–15. Bhagyalakshmi, N. (1999). Factors influencing direct shoot regeneration from ovary explants of saffron. Plant Cell, Tissue and Organ Culture 58: 205–211. Britton, G. (1992). Carotenoids. In: G. A. F. Hendry and J. D. Houghton (eds.), Natural Food Colorants. AVI Van Nostraud Reinholdpp, New York, USA, pp. 141–182. Buchecker, R. and C. H. Eugster (1973). Absolute configuration of picrocrocin. Helvetica Chimica Acta 56: 1121. Cappelli, C., R. Buonaurio and A. Polverari (1991). Occurrence of Penicillium corymbiferum on saffron in Italy. Plant Pathology 40: 148–149. Carmona, M., M. E. Carrión, A. De las Heras, A. Zalacain and G. L. Alonso (2002a). Relationship between the apparent colour of saffron samples in the spanish market with its quality expressed as colouring strength by ISO 3632 normative. Proceedings of 2nd International Congress on Pigments in Food ‘Functionalities of pigments in food’ 11–14 June 2002, Lisbon, Portugal, pp. 129–132. Carmona, M., M. E. Carrión, A. Zalacain and G. L. Alonso (2002b). Comparison between TLC and HPLC methods to detect colorants in commercial saffron. Proceedings of 2nd International Congress on Pigments in Food ‘Functionalities of pigments in food’ 11–14 June 2002, Lisbon, Portugal, pp. 133–136. Chichiricco, G. (1999). Sterility and perspectives for genetic improvement of Crocus sativus L. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 127–135.
254 S. A. Ordoudi and M. Z. Tsimidou Chichiricco, G. (2000). Dehydration and viability of saffron crocus (Crocus sativus). Grana 39: 275–278. Chichiricco, G. and M. Grilli Caiola (1986). Crocus sativus pollen germination and pollen tube growth in vitro and after intraspecific and interspecific pollination. Canadian Journal of Botany 64: 2774–2777. Chrungoo, N. K. and S. Farooq (Chemical Abstracts, 1984, 104: 124978k). Influence of gibberellic acid and napthaleneacetic acid on the yield of saffron and on growth in saffron crocus (Crocus sativus L.). Indian Journal of Plant Physiology 27: 201–205. Chrungoo, N. K. and S. Farooq (Chemical Abstracts, 1985, 101: 227092j). Correlative changes in carbohydrate content and starch hydrolysing enzymes in corms of saffron crocus (Crocus sativus L.) during dormancy and sprouting. Biochem. Physiol. Pflanz. 180: 55–61. Chrungoo, N. K. and S. Farooq (Chemical Abstracts, 1988, 110: 209425b). Correlative changes in nitrogen fractions, proteins, protease activity and nucleic acids in corms of saffron crocus (Crocus sativus L.) during dormancy and sprouting. Acta Physiologica Planta 10: 247–255. Chrungoo, N. K. and S. Farooq (Chemical Abstracts, 1989, 113: 74950h). Effect of GAs and NAA on certain carbohydrate fractions in corms of saffron Crocus during development. Acta Societatis Botanicorum Poloniae 58: 237–246. Chrungoo, N. K. and S. Farooq (Chemical Abstracts, 1991, 116: 170383h). Effect of GAs and NAA on certain nitrogen fractions in corms of saffron crocus (Crocus sativus L.) during development. Acta Physiologica Planta 13: 159–165. Cohen, J. S. and T. C. S. Yang (1995). Progress in food dehydration. Trends in Food Science and Technology 6: 20–25. Consorti, A. (Chemical Abstracts, 1980, 94: 214439q). Some historical considerations on the medicinal properties of saffron, in relation to its active properties. Rivista. Merceologica 19: 335–350. Corradi, C. (1981). Analisi chimica dello zafferano. Bolletino Chimico Unione Italiano Lab. Prov. Parte Sci. 32: 271–295. Corradi, C. and G. Micheli (1979a). Caratteristiche generali dello zafferano. Bolletino Chimico Farmaceutico 118: 537–551. Corradi, C. and G. Micheli (1979b). Determinazione spettrofotometrica del potere colorante, amaricante ed odoroso dello zafferano. Bolletino Chimico Farmaceutico 118: 553–562. Corradi, C., G. Micheli and G. Sprocati (1981). Ricerca dello zafferano, impieggato in prodotti alimentari composti mediante l’identificazione dei suoi principi: colorante, amaricante ed odoroso. Industrie Alimenari 20: 627–629. Côté, F., F. Cormier, C. Dufresne and C. Willemot (2000). Properties of a glucosyltransferase involved in crocin synthesis. Plant Science 153: 55–63. Craig, S. A. S., J. R. Stark, D. B. Dhar and U. K. Tiwari (Chemical Abstracts, 1985, 103: 86751a). Studies on starch from an Indian crocus. Starch/Staerke 37: 220–224. Cuko, L. (1997). Development of a rapid procedure for in situ evaluation of saffron colouring strength- Comparison with HPLC and spectrometric procedure. MSc Thesis, Mediterranean Agronomic Institute of Chania, Crete, Greece. Curro, P., F. Lanuzza and G. Mieali (Chemical Abstracts, 1986, 107: 132735f). Evaluation of the volatile fraction of saffron by headspace gas chromatography. Rassegna Chimica 38: 331–334. Dhar, A. K. and G. M. Mir (1997). Saffron in Kashmir-VI: A review of distribution and production. Journal of herbs, spices and medicinal plants 4: 83–90. Dhar, D. N. and S. C. Suri (1974). Thin layer chromatography detection of dyes as adulterants in saffron. Journal of the Institute of Chemistry (Calcuta) 46: 130–132. Dufresne, C., F. Cormier and S. Dorion (1997). In vitro formation of crocetin glucosyl esters by Crocus sativus L. callus extract. Planta Medica 63: 150–153. Dufresne, C., F. Cormier, S. Dorion, U. A. Niggli, S. Pfister and H. Pfander (1999). Glucosylation of encapsulated crocetin by a Crocus sativus L. cell culture. Enzyme and Microbial Technology 24: 453–462. Dziezak, J. D. (1988). Microencapsulation and encapsulated ingredients. Journal of Food Technology 42: 136–151. Ebrahimzadeh, H., T. Radjabian and R. Karamian (2000). In vitro production of floral buds in stigmalike structures on floral organs of Crocus sativus L. Pakistan Journal of Botany 32: 141–150.
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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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2.8. Field experiments The greenhou
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IMPACT OF OZONE ON CROPS S. DEL VAL
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Impact of Ozone on Crops 191 observ
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Impact of Ozone on Crops 193 1996).
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Impact of Ozone on Crops 195 Figure
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Impact of Ozone on Crops 197 al., 1
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Impact of Ozone on Crops 199 techni
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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 230 and 231: Straubinger et al., 1997; Straubing
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 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
Page 282 and 283: - fingers or spikes; - oscillatory
Page 284 and 285: - frequency and - amplitude of vibr
Page 290 and 291: To calculate the number of directio
Page 292 and 293: For the cleaning and separation of
Page 296: Fruit and Vegetables Harvesting Sys
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