Fruit organizations

Fig. 16.4 Multiple linear model containing phosphorus, calcium and iron contents of the leaves correlated significantly with the polyphenol contents of fruit. Organic (filled symbols) and conventional fruits (open symbols) did not differ significantly in their average polyphenol contents however, trees with a low leaf nutrient status showed a lower polyphenol contents in fruit (R2 = 0.64). Circles = cultivar Glockenapfel , squares = cultivar Idared area between the curves = space where 95% of the modelled values can be expected.

Concep tacle.—A sac bearing the fruiting organs in certain Algae and Fungi. 

This format was developed in our group and is used fruitfully in SONNIA, software for producing Kohonen Self Organizing Maps (KSOM) and Coimter-Propaga-tion (CPG) neural networks for chemical application [6]. This file format is ASCII-based, contains the entire information about patterns and usually comes with the extension "dat . 

Polysaccharides are macromolecules which make up a large part of the bulk of the vegetable kingdom. Cellulose and starch are, respectively, the first and second most abundant organic compounds in plants. The former is present in leaves and grasses the latter in fruits, stems, and roots. Because of their abundance in nature and because of contemporary interest in renewable resources, there is a great deal of interest in these compounds. Both cellulose and starch are hydrolyzed by acids to D-glucose, the repeat unit in both polymer chains. 

Yeasts are one land of fungi. They are unicellular organisms surrounded by a cell wall and possessing a distinct nucleus. With veiy few exceptions, yeasts reproduce by a process known as budding, where a small new cell is pincEed off the parent cell. Under certain conditions, an individual yeast cell may become a fruiting body, producing spores. 

The modification and enhancement of biological activity of drugs and hormones by fluorination represent one of the most fruitful recent developments in medicinal chemistry. Its first successes and most interesting subsequent developments were in the steroid field. Almost every new technique of introducing fluorine into organic compounds has been applied in this area and, as a result of both the gross and subtle chemical differences which steroids display at different locations of the nucleus, has produced a wealth of new chemistry. 

L-Ascorbic acid, better known as vitamin C, has the simplest chemical structure of all the vitamins (Figure 18.30). It is widely distributed in the animal and plant kingdoms, and only a few vertebrates—humans and other primates, guinea pigs, fruit-eating bats, certain birds, and some fish (rainbow trout, carp, and Coho salmon, for example)—are unable to synthesize it. In all these organisms, the inability to synthesize ascorbic acid stems from a lack of a liver enzyme, L-gulono-y-lactone oxidase. 

The introduction of synthetic materials into natural products, often described as adulteration , is a common occurrence in food processing. The types of compounds introduced, however, are often chiral in nature, e.g. the addition of terpenes into fruit juices. The degree to which a synthetic terpene has been added to a natural product may be subsequently determined if chiral quantitation of the target species is enabled, since synthetic terpenes are manufactured as racemates. Two-dimensional GC has a long history as the methodology of choice for this particular aspect of organic analysis (38). 

The study of biochemical natural products has also been aided through the application of two-dimensional GC. In many studies, it has been observed that volatile organic compounds from plants (for example, in fruits) show species-specific distributions in chiral abundances. Observations have shown that related species produce similar compounds, but at differing ratios, and the study of such distributions yields information on speciation and plant genetics. In particular, the determination of hydroxyl fatty acid adducts produced from bacterial processes has been a successful application. In the reported applications, enantiomeric determination of polyhydroxyl alkanoic acids extracted from intracellular regions has been enabled (45). 

The literature on catalytic hydrogenation is very extensive, and it is tempting to think that after all this effort there must now exist some sort of cosmic concept that would allow one to select an appropriate catalyst from fundamentals or from detailed knowledge of catalyst functioning. For the synthetic chemist, this approach to catalyst selection bears little fruit. A more reliable, quick, and useful approach to catalyst selection is to treat the catalyst simply as if it were an organic reagent showing characteristic properties in its catalytic behavior toward each functionality. For this purpose, the catalyst is considered to be only the primary catalytic metal present. Support and... 

Crude papain, obtained as the dried exudate of the fruit and leaves of Caricapapaya L., Cari-caceae, Is usually found to have been contaminated during collection, drying, or storage by insects, rodent hair and excreta, botanical plant parts, sand, etc. and may thereby become further contaminated by harmful bacteria and enteric organisms. 

Ethene is used to make a host of organic compounds it is also the starting material for the preparation of polyethylene (Chapter 23). Since it is a plant hormone, ethene finds application in agriculture. It is used to ripen fruit that has been picked green to avoid spoilage in shipping. Exposure to ethene at very low concentrations produces the colors we associate with ripe bananas and oranges. 

There is yet much to be done in establishing standards and objective methods in which one may have complete confidence. The frozen fruit and vegetable industry has developed rather rapidly during the past 20 years and it is now time for individuals and organizations responsible for the conduct of frozen food research to concentrate... 

In addition to their concern regarding spray residues of the lead arsenate and organic types, canners whose fruits are sprayed with lime sulfur have reason for concern over the presence of sulfur in their canned products. The presence of elemental sulfur or simple compounds of reduced sulfur in canned foods, especially in those products having an acid character, is objectionable, not only because it may be the source of sulfide flavor and staining, but also because it may actively accelerate the formation of hydrogen by the corrosive action of the product on the container. 

The term fermentation was obtained from the Latin verb fervere which describes the action of yeast or malt on sugar or fruit extracts and grain. The boiling is due to the production of carbon dioxide bubbles from the aqueous phase under the anaerobic catabolism of carbohydrates in the fermentation media. The art of fermentation is defined as the chemical transformation of organic compounds with the aid of enzymes. The ability of yeast to make alcohol was known to the Babylonians and Sumerians before 6000 bc. The Egyptians discovered the generation of carbon dioxide by brewer s yeast in the preparation... 

Action of yeast on extracts of fruit juice or, malted grain. The biochemical reactions are related to generation of energy by catabolism of organic compounds. 

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