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

More documents

Recommendations

Info

Saffron Quality 255 Escribano, J., M. Diaz-Guerra, H. H. Riese, J. Ontanon, D. Garcia-Olmo, D. C. Garcia-Olmo, A. Rudio and J. A. Fernández (1999a). In vitro activation of macrophages by a novel proteoglucan isolated from corms of Crocus sativus L. Cancer Letters 144: 107–114. Escribano, J., A. Piqueras, J. Medina, A. Rubio, M. Alvarez-Orti and J. A. Fernández (1999b). Production of a cytotoxic proteoglucan using callus culture of saffron corms (Crocus sativus L.). Journal of Biotechnology 73: 53–59. Escribano, J., I. Rios and J. A. Fernández (1999c). Isolation and cytotoxic properties of a novel glycoconjugate from corms of saffron plant. Biochimica et Biophysica Acta 1426: 217–222. Escribano, J., M. Díaz-Guerra, H. H. Riese, A. Alvarez, R. Proenza and J. A. Fernández (2000a). The cytolytic effect of a glycoconjugate extracted from corms of saffron plant on human cell lines in culture. Planta Medica. 66: 157–162. Escribano, J., A. Rubio, M. Alvarez-Orti, A. Molina and J. A. Fernández (2000b). Purification and characterisation of a mannnan binding lectin specifically expressed in corms of saffron plant (Crocus Sativus L.). Journal of Agricultural and Food Chemistry 48: 457–463. FAO Food and Nutrition Paper (1986). Manuals of food quality control. Food analysis: Quality, adulteration, and tests of identity. FAO, Rome, pp. 249–251. Fellows, P., B. Axtell and M. Dillon (1995). Quality assurance for small-scale rural food industries. Rome, FAO Agricultural Services Bulletin 117: 70–81. Fakhrai, F. and P. K. Evans (1990). Morphogenic potential of cultured floral explants of Crocus sativus L. for the in vitro production of saffron. Journal of Experimental Botany 41: 47–52. Farkas, J. (1998). Irradiation as a method for decontaminating food. A review. International Journal of Food Microbiology 44: 189–204. Farooq, S. and K. K. Kaul (Chemical Abstracts, 1983, 99: 85262d). Changes in gibberellin-like activity in corms of saffron plant (Crocus sativus L.) during dormancy and sprouting. Biochem. Physiol. Pflanz. 178: 685–689. Galigani, F. P. and F. G. Pegna (1999). Mechanised saffron cultivation, including harvesting. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 115–126. Gao, W., Y. Li and D. Zhu (1999). Phenolic glucosides and γ-lactone glucoside from the sprouts of Crocus sativus L. Planta Medica 65: 425–427. Garcia, E. (1997). Salivating for saffron. Scientific American 19–20. Garcia-Olmo, D. C., H. H. Riese, J. Escribano, J. Ontanon, J. A. Fernandez, M. Atienzar and D. Garcia-Olmo (1999). Effects of long term treatment of colon adenocarcinoma with crocin, a carotenoid from saffron: An experimental study in the rat. Nutrition and Cancer 35: 120–126. Garrido, J. L., C. Diez de Bethencourt and E. Revilla (Chemical Abstracts, 1987, 107: 216326m). Flavonoid composition of hydrolyzed tepal extracts of Crocus sativus L. Annales de Bromatologia 39: 69–80. Ghorpade, V. M., S. S. Deshpande and D. K. Salunkhe (1995). Food colours. In J. A. Maga and T. A. Tu (eds.), Food Additive Toxicology. Marcel Dekker, Inc., New York, USA, pp. 179–233. Ghosal, S., S. K. Singh and S. K. Battacharrya (1989). Mangicrocin, an adaptogenic xanthone-carotenoid glycosidic conjugate from saffron. Journal of Chemical Research 5: 70–71. Goliaris, A. H. (1999). Saffron cultivation in Greece. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 73–85. Gomez, R., R. Varon, M. Garcia, M. Vazquez and G. Alonso (1987a). Estudio del azafrán (Crocus sativus L.) en la provincia de albacete. I. produccion. Anales De Biologia 13: 63–70. Gomez, R., R. Varon, M. Garcia, M. Vazquez and G. Alonso (1987b). Estudio del azafrán (Crocus sativus L.) en la provincia de albacete.II.color. Anales De Biologia 13: 71–75. Green, C. L. (1995). Non-Wood forest products In: Natural colorants and dyestuffs. Vol. 4. Food and Agriculture Organisation of the United Nations, Rome, pp. 80–85. Grilli-Caiola, M. (1999). Reproduction biology of saffron and its allies. In M. Negbi (ed.), Saffron: Crocus sativus L. Harwood Academic Publications, Amsterdam, The Netherlands, pp. 31–44. Harborne, J. B. and C. A. Williams (1984). 6-Hydroxyflavones and other flavonoids of Crocus. Zeitschrift fuerNaturforschung 39: 18–23. Himeno, H. and K. Sano (1987). Synthesis of crocin, picrocrocin and safranal by saffron stigma-like structures proliferated in vitro. Agricultural and Biological Chemistry 51: 2395–2400.
256 S. A. Ordoudi and M. Z. Tsimidou Iborra, J., R. Castellar, M. Canovas and A. Manjon (1992a). TLC preparative purification of Picrocrocin, HTCC and Crocin from Saffron. Journal of Food Science 57: 714–731. Iborra, J., R. Castellar, M. Canovas and A. Manjon (1992b). Picrocrocin hydrolysis by immobilised β-glucosidase. Biotechnology Letters 14: 475–480. Iborra, J., R. Castellar, M. Canovas and A. Manjon (FSTA, 1993, 11: B 130).). Analysis of a packedbed reactor for hydrolysis of picrocrocin by immobilised β-glucosidase. Enzyme and Microbial Technology 15: 780–784. Ilahi, I., M. Jabeen and N. Firdous (1987). Morphogenesis with saffron tissue culture. Journal of Plant Physiology 128: 227–232. Isa, T. and T. Ogasawara (Chemical Abstract, 1991, 116: 38030m). Comparison of the amino acid content and phenylalanine ammonia-lyase activity between pigment producing and nonproducing cultured saffron cells. Shokubutsu Soshiki Baiyo 8: 127–128. Isa, T., T. Ogasawara and H. Kaneko (Chemical Abstracts, 1990, 113: 169116e). Regeneration of saffron protoplasts immobilised in calcium alginate beads. Ikushugaku Zasshi 40: 153–157. ISO 3632-1-1993, Saffron (Crocus sativus Linneaus) Part 1: Specifications. International Organisation for Standardization, Geneva. ISO 3632-2-1993, Saffron (Crocus sativus Linneaus) Part 2: Test methods. International Organisation for Standardization, Geneva. Kabdal, P. B. and P. Joshi (Chemical Abstracts, 1978, 90: 67594y). Effect of 2, 4-dichlorophenoxy acetic acid (2, 4-D) on development and corm formation in Crocus sativus Linneaus. Indian Journal of Pharm. Science 40: 165–166. Kamikura, M. and K. Nakazato (Chemical Abstracts, 1985, 105: 75885n). Comparison of natural yellow colours extracted from saffron, Crocus sativus, and gardenia fruit, Gardenia jasminoides. Eisei Shikensho Hokoku 103: 157–160. Keith, W. D., L. J. Harris, L. Hundson and M. W. Griffiths (1997). Pulsed electric fields as a processing alternative for microbial reduction in spice. Food Research International 30: 185–191. Knewstubb, C. J. and B. S. Henry (1988). Natural Colours – A challenge and an opportunity. Sterling Publications Ltd, Food Technology International, England, pp. 179–186. Koyama, A., Y. Ohmori, N. Fujioka, H. Miyagawa, K. Yamasaki and H. Kohda (1988). Formation of stigma-like structures and pigment in cultured tissues of Crocus sativus. Planta Medica:375–376. Kubo, I. and I. Kinst-Hori (1999). Flavonols from saffron flower: tyrosinase inhibitory activity and inhibition mechanism. Journal of Agricultural and Food Chemistry 47: 4121–4125. Kuhn, R. and A. Winterstein (1934). Uber die Konstitution des Picro-crocins und seine Beziehung zu den Carotin-farbstoffen des Safrans. Berliner Deutsche Chemische Gesellschaft 67: 344–357. Kumar, H. D. and W. Nultsch (Chemical Abstracts, 1985, 103: 51077h). Effects of saffron extract and catotenoid preparations on the photodynamically induced chemotactic response of Polytomella magna. Photobiochemistry and Photophysics 9: 39–42. Legnani, P. P., E. Leoni, F. Righi and L. A. Zarabini (2001). Effect of microwave heating and gamma irradiation on microbiological quality of spices and herbs. Italian Journal of Food Science 13: 337–345. Li, N., G. Lin, Y. W. Kwan and Z. D. Min (1999). Simultaneous quantification of five major biologically active ingredients of saffron by high-performance liquid chromatography. Journal of Chromatography A 849: 349–355. Liakopoulou-Kyriakides, M., Z. Sinakos and D. A. Kyriakidis (1985). A high molecular platelet aggregating factor in Crocus sativus. Plant Science 40: 117–120. Liakopoulou-Kyriakides, M. and A. Skubas (1990). Characterisation of the platelet aggregation inducer and inhibitor isolated from Crocus sativus. Biochemistry International 22: 103–110. Loskutov, A. V., C. W. Beninger, G. L. Hosfield and K. C. Sink (2000). Development of an improved procedure for extraction and quantitation of safranal in stigmas of Crocus sativus L. using high performance liquid chromatography. Food Chemistry 69: 87–95. Loukis, A., A. Al-Kofahi and S. Philianos (Chemical Abstracts, 1983, 100: 188770m). Constituents of Crocus sativus L. bulbs. Plantes Medicinales et Phytotherapie 17: 89–91. Lowell, G. (1964). Saffron adulteration. Journal of the A.O.A.C. 47:538. Lozano, P., D. Delgado, D. Gomez, M. Rubio and J. L. Iborra (2000). A non-destructive method to determine the safranal content of saffron (Crocus Sativus L.) by supercritical carbon dioxide extrac-
Page 2 and 3:
Production Practices and Quality As
Page 4 and 5:
Production Practices and Quality As
Page 6 and 7:
CONTENTS Preface List of Authors Ef
Page 8 and 9:
PREFACE Today, in a world with abun
Page 10 and 11:
LIST OF AUTHORS Rufaro M. Madakadze
Page 12 and 13:
EFFECT OF PREHARVEST FACTORS ON THE
Page 14 and 15:
2.1. Temperature Effect of Preharve
Page 16 and 17:
e beneficial to the water economy a
Page 18 and 19:
Other responses that can also be ca
Page 20 and 21:
06. Failure of fruits to ripen in t
Page 22 and 23:
of more than 13 hours of night temp
Page 24 and 25:
temperatures. Some show serious int
Page 26 and 27:
Effect of Preharvest Factors 15 bet
Page 28 and 29:
1) High rainfall conditions where B
Page 30 and 31:
increase in the release of P i from
Page 32 and 33:
however, more severe when foliage i
Page 34 and 35:
temperatures and luxuriant growth a
Page 36 and 37:
development of chilling injury symp
Page 38 and 39:
conditions followed by sudden high
Page 40 and 41:
season. The main environmental fact
Page 42 and 43:
4.4.5.2. Water blisters Storage roo
Page 44 and 45:
Effect of Preharvest Factors 33 REF
Page 46 and 47:
Effect of Preharvest Factors 35 men
Page 48 and 49:
EFFECTS OF AGRONOMIC PRACTICES AND
Page 50 and 51:
Effects of Agronomic Practices 39 F
Page 52 and 53:
Effects of Agronomic Practices 41 6
Page 54 and 55:
Effects of Agronomic Practices 43 F
Page 56 and 57:
Effects of Agronomic Practices 45 R
Page 58 and 59:
MODELLING FRUIT QUALITY: ECOPHYSIOL
Page 60 and 61:
Modelling Fruit Quality 49 the dens
Page 62 and 63:
Is it the only level to be consider
Page 64 and 65:
To calculate the hydrostatic pressu
Page 66 and 67:
on an analysis of the biophysical p
Page 68 and 69:
Modelling Fruit Quality 57 fructose
Page 70 and 71:
Modelling Fruit Quality 59 Figure 4
Page 72 and 73:
f(dd) = dd max - dd dd max - dd min
Page 74 and 75:
Page 76 and 77:
which depends on climate and irriga
Page 78 and 79:
Page 80 and 81:
distributed over the period during
Page 82 and 83:
Page 84 and 85:
Modelling Fruit Quality 73 Pruning
Page 86 and 87:
with Fo, Pe and Pr being local ‘d
Page 88 and 89:
Modelling Fruit Quality 77 than in
Page 90 and 91:
Modelling Fruit Quality 79 Dann, I.
Page 92 and 93:
Modelling Fruit Quality 81 Huguet,
Page 94 and 95:
SPRAY TECHNOLOGY IN PERENNIAL TREE
Page 96 and 97:
Spray Technology in Perennial Tree
Page 98 and 99:
With centrifugal energy systems dro
Page 100 and 101:
fruit orchards is described as 1000
Page 102 and 103:
According to Furness (2000), the nu
Page 104 and 105:
sprayers which were developed prima
Page 106 and 107:
air-blast sprayers in an attempt to
Page 108 and 109:
Most agricultural chemicals have be
Page 110 and 111:
educing dosage rates to one quarter
Page 112 and 113:
Page 114 and 115:
Page 116 and 117:
CHESTNUT, AN ANCIENT CROP WITH FUTU
Page 118 and 119:
2. WORLD AREA OF CHESTNUT AND PRODU
Page 120 and 121:
Table 2. Chestnut production in the
Page 122 and 123:
vineyards and north facing to chest
Page 124 and 125:
Chestnut, an Ancient Crop with Futu
Page 126 and 127:
Table 5. Continued. Chestnut, an An
Page 128 and 129:
Page 130 and 131:
Page 132 and 133:
Page 134 and 135:
Table 6. Continued. Chestnut, an An
Page 136 and 137:
Page 138 and 139:
Page 140 and 141:
Page 142 and 143:
Page 144 and 145:
Page 146 and 147:
size. When the trees develop too mu
Page 148 and 149:
Page 150 and 151:
Page 152 and 153:
6.5. Management of old orchards Che
Page 154 and 155:
Page 156 and 157:
the disease is already established
Page 158 and 159:
where ink disease is rampant, disea
Page 160 and 161:
8.4. Micropropagation Several in vi
Page 162 and 163:
9.3. Hybrids Chestnut breeding in E
Page 164 and 165:
Page 166 and 167:
Page 168 and 169:
Page 170 and 171:
Page 172 and 173:
Page 174 and 175:
IMPROVEMENT OF GRAIN LEGUME PRODUCT
Page 176 and 177:
Improvement of Grain Legume Product
Page 178 and 179:
Page 180 and 181:
Page 182 and 183:
Page 184 and 185:
Page 186 and 187:
Page 188 and 189:
2.8. Field experiments The greenhou
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
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 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 264 and 265: Saffron Quality 253 Alonso, G. L.,
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
show all

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

Create successful ePaper yourself

Delete template?

Save as template?