Academic literature on the topic 'Red-Flesh'
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Journal articles on the topic "Red-Flesh"
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Xi, Xingyuan, Yuan Zong, Shiming Li, Dong Cao, Xuemei Sun, and Baolong Liu. "Transcriptome Analysis Clarified Genes Involved in Betalain Biosynthesis in the Fruit of Red Pitayas (Hylocereus costaricensis)." Molecules 24, no. 3 (January 27, 2019): 445. http://dx.doi.org/10.3390/molecules24030445.
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The red flesh trait gives red pitayas more healthful components and a higher price, while the genetic mechanism behind this trait is unknown. In this manuscript, transcriptome analysis was employed to discover the genetic differences between white and red flesh in pitayas. A total of 27.99 Gb clean data were obtained for four samples. Unigenes, 79,049 in number, were generated with an average length of 1333 bp, and 52,618 Unigenes were annotated. Compared with white flesh, the expression of 10,215 Unigenes was up-regulated, and 4853 Unigenes were down-regulated in red flesh. The metabolic pathways accounted for 64.6% of all differentially expressed Unigenes in KEGG pathways. The group with high betalain content in red flesh and all structural genes, related to betalain biosynthesis, had a higher expression in red flesh than white flesh. The expression of the key gene, tyrosine hydroxylase CYP76AD1, was up-regulated 245.08 times, while 4,5-DOPA dioxygenase DODA was up-regulated 6.46 times. Moreover, the special isomers CYP76AD1α and DODAα were only expressed in red flesh. The competitive anthocyanin biosynthesis pathway had a lower expression in red flesh. Two MYB transcription factors were of the same branch as BvMYB1, regulating betalain biosynthesis in beet, and those transcription factors had expression differences in two kinds of pitayas, which indicated that they should be candidate genes controlling betalain accumulation in red pitayas. This research would benefit from identifying the major gene controlling red flesh trait and breed new cultivars with the red flesh trait. Future research should aim to prove the role of each candidate gene in betalain biosynthesis in red pitayas.
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Lande, V. K., R. B. Kshirsagar, S. S. Aralkar, A. S. Aralkar, B. M. Patil, and H. V. Suryawanshi. "A comparative analysis of red and white dragon fruit pulp and juice characteristics." Journal of Applied Horticulture 26, no. 02 (August 25, 2024): 244–24. http://dx.doi.org/10.37855/jah.2024.v26i02.46.
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To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P < lt; 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream.
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Byrne*, David, Marcia Vizzotto, Luis Cisneros-Zevallos, David Ramming, and W. Okie. "Antioxidant Content of Peach and Plum Genotypes." HortScience 39, no. 4 (July 2004): 798C—798. http://dx.doi.org/10.21273/hortsci.39.4.798c.
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Stone fruits contain a range of phenolic compounds and carotenoids which have been implicated in improving human health. The objective of this study was to characterize the phytochemicals and antioxidant activity (AOA) exhibited in peaches and plums. Twenty-two peach varieties and fifty-three plum varieties with different flesh and skin color collected from fields in California, Georgia, and Texas were analyzed for their antioxidant content and AOA. Total phenolics, anthocyanins, carotenoids were analyzed spectrophotometrically. AOA was evaluated by DPPH. Anthocyanin and phenolic contents were higher in red-flesh than in white/yellow-flesh peaches. Carotenoid content was higher in yellow-flesh [2-3 mg β-carotene/100 g fw (fresh weight)] than in white or red-flesh peaches (0.01-1.8 mg β-carotene/100 g fw). AOA was about 2-fold higher in red-flesh varieties than in white/yellow-flesh varieties. Among the peaches, the AOA was well correlated with both phenolic and anthocyanin content. Among the plums, the anthocyanin content increased with the red color intensity. Although the plums varied widely in phenolic content, the red/purple-flesh plums generally had higher phenolic content (400-500 mg chlorogenic acid/100 g fw) than the other plums. Carotenoid content in plums was similar for all varieties (0.2-2 mg β-carotene/100 g fw). AOA was higher in red/purple-flesh varieties; however, it was well correlated only with the phenolic content in light colored flesh plums. These results suggest that red-flesh peach varieties have a greater potential health benefit based on antioxidant content and AOA as compared to the white/yellow-flesh varieties. Although this trend is not clear over all the plum varieties; the red/purple-flesh plums usually have higher antioxidant content and AOA.
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Nor Salasiah Mohamed, Amiza Mat Amin, Dasi Ong, Mohd Nazri Ismail, and Fisal Ahmad. "Protein Profiles of Red Bigeye Flesh (Priacanthus Macracanthus)." Journal of Advanced Research in Applied Mechanics 116, no. 1 (May 5, 2024): 156–68. http://dx.doi.org/10.37934/aram.116.1.156168.
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Red bigeye fish with less than 15 cm length are categorized as low-value fish. The aim of this study was to determine the protein profiles of red bigeye flesh. Red bigeye flesh was analyzed for proximate analysis, LC-QTOF-MS analysis and Fourier transform infrared FTIR. It was found that red bigeye flesh contained 17.21% crude protein, 1.82% crude fat, 1.34% ash content and 3.42% carbohydrate. LC-MS/MS analysis revealed 83 unique proteins, including troponin 33, myosin 23, actin 19, tropomyosin 6, and parvalbumin 2. Regulatory proteins gave the largest portion of 51%, followed by enzymes at 28.92%, and unreviewed proteins at 20.48%. Red bigeye flesh proteins exhibited higher levels of post-translational modifications (PTMs) mainly oxidation and mutation. FTIR spectra analysis of red bigeye flesh protein exhibiting symmetrical bending stretches within amide regions A, B, I, II, III, and VII. This study shows that red bigeye flesh proteins is a promising source of functional food.
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Henderson, Warren R., Gregory H. Scott, and Todd C. Wehner. "Interaction of Genes for Flesh Color in Watermelon." HortScience 31, no. 4 (August 1996): 602d—602. http://dx.doi.org/10.21273/hortsci.31.4.602d.
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Watermelon [Citrullus lanatus (Thunb.) Matsum. & Nakai] flesh color is controlled by several genes to produce red, canary yellow, salmon yellow, and orange. Our objective was to study the interaction of three gene loci with two or three alleles at each C (canary yellow vs. red), y (salmon yellow vs. red), yo (orange), and i (inhibitory to C permitting Y to produce red flesh color). Five crosses were used to study gene action: `Yellow Baby' × `Sweet Princess', `Yellow Baby' × `Tendersweet Orange Flesh', `Yellow Baby' × `Golden Honey', `Yellow Doll' × `Tendersweet Orange Flesh', and `Yellow Doll' × `Golden Honey'. Based on the performance of six generations (PA, PB, F1, F2, BC1A, and BC1B), the parents had the following genotypes: `Yellow Baby' = CCYYII, `Yellow Doll' = CCYYII, `Sweet Princess' = ccYY ii, `Tendersweet Orange Flesh' = ccyoyoII, and `Golden Honey' = ccyyII. Segregation of flesh colors in the progeny of the five families demonstrated that there was a multiple allelic series at the y locus, where YY (red) was dominant to yo yo (orange) and yy (yellow). Also, yoyo was dominant to yy. In conclusion, epistasis is involved in genes for the major flesh colors in watermelon, with ii inhibitory to CC (Canary), resulting in red flesh, and CC in the absence of ii epistatic to YY, producing canary flesh.
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Chen, F. B., C. Y. Xing, S. P. Huo, C. L. Cao, Q. L. Yao, and P. Fang. "Red Pigment Content and Expression of Genes Related to Anthocyanin Biosynthesis in Radishes (Raphanus sativus L.) with Different Colored Flesh." Journal of Agricultural Science 8, no. 8 (July 17, 2016): 126. http://dx.doi.org/10.5539/jas.v8n8p126.
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<p>Radish with red skin and red flesh (<em>Raphanus sativus</em>) is a unique vegetable containing large amounts of a red pigment, which is widely used in foods, wine, and cosmetics. To investigate the gene or genes that play a key role in anthocyanin biosynthesis in radish with red skin and red flesh, the red pigment content and expression of genes involved in anthocyanin biosynthesis of 16 varieties with different colored flesh were studied. The expression level of the genes <em>RsPAL</em>, <em>RsCHS</em>, <em>RsCHI</em>, <em>RsDFR</em>, <em>RsF3H</em>, <em>RsF3'H</em>, and <em>RsANS</em> in radish with red skin and red flesh are all significantly higher than that of radish with white skin and white flesh, radish with red skin and white flesh, radish with green skin and pinky flesh, and radish with red skin and pinky flesh. Correlation analysis indicated that the gene expression level of <em>RsDFR</em>, <em>RsF3H</em>, <em>RsCHS</em>, <em>RsANS</em>, <em>RsF3'H</em>, <em>RsCHI</em>,<em> </em>and <em>RsPAL</em> showed remarkable positive and significant correlation to red pigment content of radish. Stepwise regression analysis showed that the gene expression level of <em>RsDFR</em> had the highest and significant direct effect (0.8932) on red pigment content of radish. The results indicated that (1) the red pigment content of radish is closely related to the increased expression of a number of structural genes in anthocyanin biosynthesis, (2) the <em>RsDFR </em>gene plays a key role in anthocyanin biosynthesis in red radish with red flesh, and (3) <em>RsDFR</em> might be one of the best targets in genetic engineering for anthocyanin production from radish and other plants.</p>
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Wulandari, Rezky, St Sabahannur, and Andi Ralle. "PENGARUH PERBANDINGAN GULA MERAH DAN GULA PASIR TERHADAP MUTU DODOL BUAH NAGA MERAH (Hylocereus polyrhizus L.)." AGrotekMAS Jurnal Indonesia: Jurnal Ilmu Peranian 4, no. 1 (April 18, 2023): 93–103. http://dx.doi.org/10.33096/agrotekmas.v4i1.316.
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The aim of this study was to determine the effect of the ratio of brown sugar and granulated sugar on the quality of red dragon fruit lunkhead. The research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Indonesian Muslim University from September to October 2020. The study used a single factor Completely Randomized Design (CRD) method with the treatment of red dragon fruit flesh and two types of sugar (granulated sugar and brown sugar), the treatment was repeated as many times three times. The treatment formulation consisted of 5 levels namely: (M1) 500g red dragon fruit flesh + 250g sugar, (M2) 500g red dragon fruit flesh + 250g brown sugar, (M3) 500g red dragon fruit flesh + 125g granulated sugar + 125g brown sugar, (M4) red dragon fruit flesh 500g + sugar 187g + brown sugar 63g, (M5) red dragon fruit flesh 500g + brown sugar 187g + sugar 63g. The parameters observed were moisture content, ash content, texture, taste, color, and aroma. The results showed that red dragon fruit dodol with the addition of 250g of granulated sugar and 250g of brown sugar gave the best results at 4.36% moisture content, 0.1% ash content, 4.35 (liked texture), and 4.08 (liked taste), color 4.07 (like), and aroma 3.48 (like).
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TKACZYŃSKA, AGNIESZKA, and ELŻBIETA RYTEL. "WPŁYW ODMIANY ZIEMNIAKÓW O CZERWONYM I FIOLETOWYM MIĄŻSZU NA CIEMNIENIE ENZYMATYCZNE BULW ORAZ WŁAŚCIWOŚCI PRZECIWUTLENIAJĄCE." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, no. 4 (2022): 85–99. http://dx.doi.org/10.15193/zntj/2022/133/431.
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Background. Colored-flesh potato varieties are becoming more and more popular in Poland. One of the distinctive features of tuber quality is a tendency for the enzymatic darkening of flesh. The aim of the research was to determine the effect of red and purple flesh potato varieties on the change of their color immediately after cutting tubers, one hour and four hours after their cutting, and on the total polyphenol content and antioxidant activity. The research material was three purple flesh potato varieties: Provita, Double Fun, Violet Queen and three red flesh potato varieties: Magenta, Mulberry Beauty, Lily Rose. The raw material came from Polish producers from the 2020 and 2021 growing seasons. Basic chemical composition, total polyphenol content and ABTS+• (μM TROLOX/1g d.m.) and DPPH (μM TROLOX/1g d.m.), as well as antioxidant activity were determined for the potatoes. The color of tuber flesh and its changes were determined calorimetrically using a Minolta CR-200. Results and conclusions. Purple flesh potatoes were characterized by higher total polyphenol content (by 2%) and higher antioxidant activity of ABTS+• and DPPH• (71.2, and 21.0 μM TROLOX/1g d.m. respectively) in comparison to the red varieties (ABTS+• – 60.5 and DPPH – 15.5 μM TROLOX/1g d.m.). The potato varieties tested were characterized by a low tendency for the enzymatic darkening of tubers. The flesh of purple potatoes immediately after cutting was darker (L* 41.8 on average). It was also characterized by a higher share of blue (b* -2.8 on average) and a lower share of red (a* 3.8 on average) than for red flesh potatoes. The flesh of red potatoes after cutting was characterized by a color with a higher proportion of yellow shade (parameter b* was 7.2 on average), which did not change after four hours after cutting.
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Aliya, Nuska, Aldi Budi Riyanta, and Tya Muldiyana. "UJI AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT DAN DAGING BUAH NAGA MERAH (Hylocereus polyrhizus) DANPENENTUAN PARAMETER NON SPESIFIK." Jurnal Riset Kefarmasian Indonesia 6, no. 1 (January 29, 2024): 1–15. http://dx.doi.org/10.33759/jrki.v6i1.485.
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Red dragon fruit is one of the fruits that is often consumed by the Indonesian people because it is rich in properties and benefits. In addition to the fruit, red dragon fruit skin can also be used as a natural colorant in food and cosmetics. One of the beneficial compounds contained in the skin and flesh of red dragon fruit is antioxidant. This study aims to determine the differences in antioxidant activity and non-specific parameters of red dragon fruit skin and flesh extracts. The samples used are skin and flesh of red dragon fruit, in addition to comparing fresh samples and dried simplisia of each skin and flesh, dried simplisia samples from each skin and flesh. Method extraction method used in this study is reflux method with 70% ethanol solvent. Antioxidant activity was determined by IC50 value. From the IC50 calculation, it was found that red dragon fruit peel extract with fresh samples and dry simplisia included strong antioxidants while antioxidants in red dragon fruit flesh were lower with weak antioxidant activity. The difference in the use of simplisia also affects the antioxidant activity of the extract, extracts using dry simplisia have higher antioxidant activity than extracts using fresh samples. While in the test of non-specific parameters of the extract there is no significant effect.
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Prananta, Hillary Inggrid, Purwanto Purwanto, Elyda Akhya Afida Misrohmasari, Niken Probosari, and Surartono Dwiatmoko. "Perbedaan Indeks Plak setelah Pengolesan Ekstrak Daging Buah Naga Merah (Hylocereus costaricensis) dan Larutan Pengungkap." STOMATOGNATIC - Jurnal Kedokteran Gigi 16, no. 1 (March 22, 2019): 21. http://dx.doi.org/10.19184/stoma.v16i1.19957.
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Red dragon fruit flesh extract contains of anthocyanin as red pigmen that potentially to be a natural dye. Athocyanin contains of polysaccharide that can binding with polysaccharide of dental plaque called hydrogen bonds, so dental plaque has been colored and potentially as alternative of disclosing solution. The purpose of this study was to find out the difference of plaque index after smeared by red dragon fruit flesh extract 75% and disclosing solution. The method of this study is a clinical experimental study with a static-group comparison design. 20 subjects were examined the plaque index after smeared with red dragon fruit flesh extract 75%) and disclosing solution). There was no significant difference between groups. Conclusions: Red dragon fruit flesh extract 75% had similar capability with disclosing solution to examine dental plaque.
Dissertations / Theses on the topic "Red-Flesh"
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Thovhogi, Fhatuwani. "Consumer reference (of red-fleshed apples) an quantification of quality related traits, particularly skin and flesh colour, in apple breeding families." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2987.
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Thesis (MScAgric (Horticulture))--University of Stellenbosch, 2009.ENGLISH ABSTRACT: In order to develop a novel pink- or red-fleshed apple for the fresh consumer market,the red-fleshed genotype, ‘KAZ 91’ (Malus niedzwetzkyana Dieck.), was crossed with ‘Meran’ (M. domestica Borkh) at the Agricultural Research Council (ARC) apple breeding programme in South Africa. The objective of this study was to evaluate and quantify colour variability in the flesh and peel of this progeny (Family 1), to assess quality traits (i.e., acidity and total soluble solids) and phenolic levels in fruit peel and flesh, and to investigate consumer preference for the taste and appearance of redfleshed apples. All data, except for consumer preference, were also collected on two white-fleshed M. domestica Borkh families, i.e., ‘Reinette Burchardt’ x ‘Treco Red Gala’ (Family 2) and ‘Meran’ x ‘Treco Red Gala’ (Family 3). Fruit of Family 1 seedlings were on average darker red with greater blush coverage and higher anthocyanin and phenolic levels compared to fruits of Family 2 and 3. The proportion of bearing trees with red-fleshed fruits in Family 1 increased from 25% in 2007 to 35% in 2008. The intensity and distribution of red pigmentation in the flesh varied considerably between seedlings and even between individual apples from the same tree. A high intraclass correlation coefficient was found for red-flesh coverage within Family 1, indicating a high level of genetic determination that can be used in breeding. When only red-fleshed seedlings were considered, an intermediate repeatability coefficient (0.54) for red-flesh coverage indicates that the extent of red flesh coverage varies to some extent between seasons. The effect of environmental factors on red flesh colour needs to be assessed and breeders need to take care to select for genotypes with stable flesh colour intensity and coverage. Small intraclass correlations were found between families for other traits. No correlation was found for anthocyanin and total phenolics in both peel and flesh or between anthocyanin levels in the peel and flesh of Family 1 fruit. This suggests that red-fleshed fruit will not necessarily be high in antioxidants – since phenolics is by far the greatest contributor to fruit antioxidant capacity. The lack of a correlation between peel and flesh anthocyanin levels also suggest that fruit with dark red flesh will not necessarily have a dark red skin colour. Family 1 fruit were more prone to flesh browning and were more acidic compared to fruit of Families 2 and 3. With regard to consumer preference for flesh colour, 74% of South African consumers preferred white flesh while 64% preferred an attractive “floral” pattern created by the combination of a red cortex and white core. Consumers indicated a much lower liking for other distribution patterns and lower intensities of red flesh colour. Consumers preferred the taste of apples that were crisp, crunchy and high in apple flavour irrespective of flesh colour. Red-fleshed fruit were generally acidic or had poor texture, and some were also astringent. However, despite a general dislike in acidic fruit, consumers showed a preference for acidic fruit if that fruit also had high red-flesh coverage.
AFRIKAANSE OPSOMMING: Appeltelers van die Suid-Afrikaanse Landbounavorsingsraad (LNR) Infruitec- Nietvoorbij poog om unieke appelkultivars met ‘n pienk of rooi vleiskleur te ontwikkel. Vir hierdie doel het hulle die rooivleis genotipe, ‘KAZ 91’ (Malus niedzwetzkyana Dieck), gekruis met ‘Meran’ (M. domestica Borkh). Hierdie studie is uitgevoer ten einde kleurvariasie, interne kwaliteitseienskappe (i.e., suurheid en totale oplosbare vastestowwe) en vlakke van fenole in die vleis en skil van bogenoemde kruisingkombinasie se nageslag (Familie 1) te evalueer en te kwantifiseer asook om verbruikersvoorkeure vir die smaak en voorkoms van rooivleis appels te bestudeer. Buiten vir verbruikersvoorkeure, is alle data ook ingesamel vir twee witvleis M. domestica families, naamlik ‘Reinette Burchardt’ x ‘Treco Red Gala’ (Familie 2) en ‘Meran’ x ‘Treco Red Gala’ (Familie 3). Familie 1 saailinge se vrugte was gemiddeld donkerder rooi met ‘n groter rooi blos en hoër antosianien- en fenoolvlakke in vergeleke met vrugte van Families 2 en 3. Van die Familie 1 saailinge wat wel vrugte gedra het, het 25% en 35% in onderskeidelik 2007 en 2008 vrugte met rooi vleis gehad. Die intensiteit en verspreiding van rooi pigmentasie in die vleis het aansienlik varieer tussen saailinge en selfs tussen individuele appels van dieselfde boom. ‘n Hoë intraklas korrelasie koëffisiënt is gevind vir die proporsie van die vleis met rooi pigmentasie in Familie 1 nageslag. Dit dui op ‘n hoë vlak van genetiese determinasie en vinnige vordering met teling vir hierdie eienskap. Indien net rooi-vleis saailinge egter oorweeg word, word ‘n intermediêre herhaalbaarheid koëffisiënt (0.54) vir die proporsie van die vleis wat rooi is verkry, wat dui op aansienlike variasie tussen seisoene in die omvang van rooi pigmentasie. Die effek van omgewingsfaktore op rooi vleiskleur behoort dus bestudeer te word en telers moet let daarop om te selekteer vir genotipes met stabiele vleiskleur intensiteit en bedekking. Die intraklas korrelasies tussen families vir ander vrugeienskappe was klein. Antosianienvlakke en totale fenole in die skil en vleis van Familie 1 vrugte het nie gekorreleer nie. Dit dui daarop dat rooivleis appels nie noodwendig ‘n hoër antioksidantkapasiteit het nie – fenole maak by verre die grootste bydrae tot die antioksidantkapisiteit van vrugte. Antosianienvlakke in die skil en vleis van Familie 1 vrugte het ook nie gekorreleer nie wat daarop dui dat vrugte met ‘n donker rooi vleis nie noodwendig ook ‘n donker skilkleur sal hê nie. Familie 1 vrugte was gemiddeld suurder as vrugte van Families 2 en 3 en Familie 1 vrugte se vleis het gemiddeld ook meer verbruining ondergaan. Ten opsigte van verbruikersvoorkeur vir vleiskleur is gevind dat 74% van verbruikers ‘n wit vleiskleur verkies het terwyl 64% gehou het van die aantreklike “blom” patroon gevorm deur ‘n rooi korteks en wit kern. Verbruikers het aansienlik minder gehou van enige ander verspreiding van rooi pigment in die vleis of van ‘n laer intensiteit rooi kleur. In terme van smaak is geurige appels met ‘n bros tekstuur verkies ongeag hul vleiskleur. Rooivleisappels was oor die algemeen suur met ‘n swak tekstuur. Sommige rooivleisappels was ook frank. Tog, ten spyte van ‘n algemene afkeur in suur appels, het verbruikers ‘n voorkeur getoon vir vrugte met ‘n kombinasie van hoë suur en ‘n hoë proporsie vleis met rooi pigmentasie.
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Bouillon, Pierre. "Etude du déterminisme génétique du développement de la chair rouge et du brunissement en conservation chez la pomme." Electronic Thesis or Diss., Angers, 2024. http://www.theses.fr/2024ANGE0027.
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Le caractère chair rouge chez la pomme est associé à la synthèse et à l’accumulation d'anthocyanes. Les bases génétiques du développement de la chair rouge sont identifiées. Cependant, les modèles actuels n'expliquent pas les variations observées dans l'intensité et la distribution de la pigmentation rouge au sein de la chair du fruit. Dans cette étude, nous avons développé une approche multifactorielle combinant l’analyse d’image et le profilage des composés phénoliques afin de caractériser la pigmentation de la chair chez la pomme. Cette méthodologie a été appliquée pour étudier la diversité phénotypique, dans cinq familles hybrides F1 ségrégeant pour le caractère chair rouge (450 génotypes).Nous avons utilisé des descripteurs colorimétriques issus de l'espace CIEL*a*b* pour évaluer la coloration chez les hybrides. Nous avons également développé un script d’analyse d'image basée sur l’analyse d’histogrammes pour évaluer les motifs de pigmentation et étudier l'héritabilité de ce caractère.Des variations importantes dans les teneurs en composés phénoliques chez les hybrides ont été identifiées. Des analyses ciblées ont été réalisées pour quantifier ces composés par UPLC-UV sur deux années de récolte (2021 et 2022). Nous proposons un modèle incluant le pH et les teneurs en composés phénoliques pour décrire l’intensité de coloration de la chair. Le déterminisme génétique de la chair rouge a ensuite été étudié. Les individus ont été génotypés via la puce SNP Illumina Infinium 20K et des analyses de QTL basées sur le pedigree ont été menées avec le logiciel FlexQTL™. Notre analyse a permis d'identifier de nouveaux loci associés au développement de la chair rouge et à la présence de motifs de pigmentationRed-flesh trait in apple is associated with anthocyanin accumulation. The genetic basis of color development has been widely analysed ; however, current models do not explain the observed variations in red pigmentation intensity and distribution within fruit flesh. We developed a multifactorial approach to gain knowledge on the control of the red flesh pigmentation in apple. This methodology was applied to investigate the phenotypic diversity in five inter-connected F1 hybrid families segregating for this trait (450 genotypes) by combining image-based phenotyping with the determination of several biochemical traits that influence color expression. We used image-based phenotyping to evaluatered color in progenies using color parameters from CIEL*a*b* color space. We also developed a histogram-based image analysis to assess patterns of color variation in red-flesh apples and to study the inheritance of this trait. Important variations in phenolic compound profiles among hybrid families were identified. Targeted analyses were performed to quantify these compounds by UPLC-UV over two years of fruit harvest (2021 and 2022). As a result, we propose a model including pH and phenolic compound contents to describe red flesh color development. The genetic determinism of red-flesh was then investigated. Individuals were genotyped via the Illumina Infinium 20K array and pedigree-based QTL analyses were conducted with FlexQTL™ software. Our analysis allowed the identification of new loci and the determination of allelic combinations favouring the development of red pigmentation and color patterns
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Iborra, Bernad María del Consuelo. "Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/32953.
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Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en
varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados
han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la
microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en
firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los
diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y
sensoriales.
Los tratamientos térmicos estudiados fueron la cocción tradicional (TC¿ agua hirviendo a 100
°C) junto con dos tratamientos que utilizan el vacío en el procesado: el cook-vide (CV¿ cocción
a vacío continuo donde los alimentos están en contacto con agua hirviendo a baja presión) y el
sous-vide (SV¿ cocción de alimentos previamente embolsados a vacío donde el alimento está
separado del agua de cocción). Los vegetales objeto de estudio fueron la patata morada
(Solanum tuberosum L. var. Vitelotte), la judía verde (Phaseolus vulgaris L. cv. Estefania), la
zanahoria (Daucus carota L. cv. Nantesa) y la col lombarda (o repollo colorado) (Brassica
oleracea convar. capitata var. capitata f. rubra).
Considerando muestras con firmeza instrumental similar y las propiedades nutricionales y
sensoriales (especialmente aroma y sabor), incluyendo la aceptación del consumidor, se
recomienda la cocción SV para los vegetales estudiados, excepto para la zanahoria. En el caso
de este vegetal el cocinado tradicional (100 °C) mantiene la aceptabilidad del consumidor y
aumenta la extracción de los ß-carotenos por lo que se considera más recomendable que el
SV.Iborra Bernad, MDC. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/32953
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Hsieh, Li-Min, and 謝麗敏. "The Comparison Studies of Processing Quality for Two Red Flesh Pitayas (Hylocereus spp.)." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/31726920082981514090.
Full textAbstract:
碩士國立中興大學
食品科學系
91
Two kinds of red flesh pitaya in different figure, Hsin-chu (coded HS) and Kaohsiung (coded KS), were used as raw materials to investigate constituents and antioxidant capability. In addition, the factors that affect pigment stability were evaluated by heating on juice and pigment regeneration during storage. A clear explanation on processing quality for both pitayas had been solved. The results obtained were as follows: 1. On acidity, KS was higher than HS; on color, Hunter L of KS was lower than HS, but Hunter a and b values were the reverse. This resulted both pitayas in different appearance. On the other hand, both KS and HS contained different general compositions besides phosphorous content. 2. Compositions of juice pigment in HS and KS were quite different. The betacyanin concentration in KS was 1.73-fold that of HS. Betanin in betacyanin powder was 4.39 and 8.65 mg/g for HS and KS, respectively. 3. KS pitaya was rich in antioxidant components than HS. Comparison of the antioxidant capability, KS had higher reducing power and scavenging DPPH ability than HS, but HS showed higher chelating effect on ferrous ion. The difference between antioxidant properties probably related to betacyanin compositions. 4. Changes in color of pitaya juice were observed due to thermal treatment depending on temperature and time. The deterioration degree was 25℃< 60℃< 80℃<95℃. Pigment showed stability at pH 3~5 and the worst at pH 7. Heating at 90℃, the ΔE value was significantly different by species and pH values (p < 0.01). Both pigments in HS and KS pitaya juice showed the longest half-life at pH 5. 5. HS pitaya fruit juice pigment was more stable by thermal process, while KS was more stable by alcohol. KS pigment had high regeneration ability during storage. 6. Pigment in pitaya juice significantly changed during storage (p < 0.001), and the yellow degree was significantly affected by alcohol concentration (p < 0.001).
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Wang, Ching-Chung, and 王清中. "Identification and Control of Alternaria Fruit Rot of Red Flesh Pitaya in Taiwan." Thesis, 2019. http://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi/login?o=dnclcdr&s=id=%22107NCHU5363017%22.&searchmode=basic.
Full textAbstract:
碩士國立中興大學
植物病理學系所
107
Pitayas or dragon fruits are native cacti of South America. They are commercially planted worldwide due to their high productivity, rich nutrients, and long shelf-life. Alternaria fruit rot often occur during storage at 5℃. The disease become the major limiting factor of long-term storage and transportation. This study was focused on identification of the pathogens, determination of disease susceptibility during fruit development, and control methods. We collected 53 Alternaria isolates from pitaya stems and fruits. The 53 isolates were selected to construct a phylogenetic tree based on the sequence gapdh, and clustered in 3 clades, 11 isolates in clade A, 13 isolates in clade B, and 29 isolates in clade C. Among them, 28 isolates were selected for a phylogenetic analysis based on partial sequences of ITS, Alt a 1, gapdh, rpb2, tef1, and endoPG genes. The result displayed that 4 isolates of A clade were A. alternata, 4 isolates of B clade were A. gaisen, and 20 isolates of C clade were closely related A. burnsii and A. tomato. A. burnsii species complex (ABSC). Five isolates, A. alternata (HLF6102), A. gaisen (F211144), ABSC 1 (YPH103 and H16-4), and ABSC 3 (F218004), were selected to determinate temperature effects on mycelium growth and condial germination. All the selected isolates grew mycelium and germinated condia in 5-30℃. Under 5℃, A. alternata HLF6102 has the biggest colony diameter, and ABSC 1 (YPH103 and H16-4) has the highest condial germination rate under 5℃. Scanning electron micrographs of pitaya peel inoculated with YPH103 condia indicate that Alternaria could form appressoria-like structure and attach firmly on the peel surface, and hyphae could penetrate fruit through stomata and wounds. To investigate disease susceptibility of developing fruit, conidia of HLF6102 and YPH103 were inoculated on ‘Da-Hong’ and ‘Mi-Pao’ pitayas during fruit developing period in different trials. Both cultivars were highly susceptible at 7-21 days after full bloom in summer but no distinguishable highly susceptible stage in winter. To develop control methods of Alternaria fruit rot, chemical fungicide sensitivity assays were conducted by using isolate HLF6102 and YPH103. Iminoctadine triacetate, tebuconazole, and cyprodinil + fludioxonil effectively inhibiting Alternaria mycelial growth in vitro, and were applied on field trials. Field trials demonstrated that the application of cyprodinil + fludioxonil two or three times stably decreased the disease severity scale of Alternaria fruit rot on ‘Da-Hong’ and ‘Mi-Pao’ pitaya fruits compared to treatments of the other fungicides. Cinnamon, clove, lemon grass, and thyme essential oil could inhibit HLF6102 and YPH103 mycelial growth by directly contact and vapour. The combination of cinnamon and thyme essential oils show better efficiency than single essential oil. The 6.4% of potassium carbonate and sodium carbonate could inhibit HLF6102 and YPH103 mycelial growth, and 6.4% of potassium carbonate could inhibit HLF6102 conidial germination. Non-chemical control need additional recipe optimization and may be integrated with field control to produce high quality pitayas in the future.
Books on the topic "Red-Flesh"
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Cornea, Bogdan. The Matter of Violence in Baroque Painting. Nieuwe Prinsengracht 89 1018 VR Amsterdam Nederland: Amsterdam University Press, 2022. http://dx.doi.org/10.5117/9789463727808.
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Baroque depictions of violence are often dismissed as ‘over the top’ and ‘excessive’. Their material richness and exciting visual complexity, together with the visceral engagement they demand from beholders, are usually explained in literature as reflecting the presumed violence of early modern society. This book explores the intersection between materiality, excess, and violence in seventeenth-century paintings through a close analysis of some of the most iconic works of the period. Baroque paintings expose or reference their materiality by insisting on various physical changes wrought through violence. This study approaches violence as the work of materiality, which has the potential to analogously stage pictorial surfaces as corporeal surfaces, where paint becomes flayed flesh, canvas threads ruptured skin, and red paint spilt blood.
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Kurtz, Sylvie. Red Thunder Reckoning (Flesh and Blood). Harlequin, 2002.
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Ellis, Alice Thomas. Fish, Flesh and Good Red Herring. Virago Press Ltd, 2004.
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Fish, flesh and good red herring: A gallimaufry. London: Virago, 2006.
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REMEMBERING RED THUNDER (FLESH AND BLOOD) (Harlequin Intrigue, No. 653). Harlequin, 2002.
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Kurtz, Sylvie. REMEMBERING RED THUNDER (FLESH AND BLOOD) (Harlequin Intrigue, No. 653). Harlequin, 2002.
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Kurtz, Sylvie. REMEMBERING RED THUNDER (FLESH AND BLOOD) (Harlequin Intrigue, No. 653). Harlequin, 2002.
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Rivett, Sarah. { Coda } remembered forms of a literary nation. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190492564.003.0010.
Full textAbstract:
The final chapter of this book explores Cooper’s transformations of colonial approaches to indigenous languages as repositories of knowledge into fiction. In his Leatherstocking Tales, Lenni Lenape appears as the ancient ur language of America, forecasting grand narratives of national rebirth with prophetic certainty. The Lenni Lenape word, unintelligible to characters other than those of Lenape descent and the singular Natty Bumppo, is the sign that makes the world of nature flesh for future generations of Anglo-Americans. Cast at once as prophetic and primitive, the rhetorical rendering of the Indian in Cooper’s novels also strives to efface a Native American present. Cooper was not unique in his effort to fictionalize the Anglo-American language encounter, or in his attempt to reconcile the expansionist ethos of the new nation-state with an indelible indigenous past. For other antebellum writers, the American Indian presence haunts or lingers more emphatically, refusing to leave a landscape that is itself infused with Indian words. As Lydia Sigourney asks at the beginning of her poem “Indian Names” (1838), “How can the red men be forgotten, while so many of our states and territories, bays, lakes, and rivers, are indelibly stamped by names of their giving?” The question is, of course, rhetorical. As Sigourney goes on to explain:...
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Stallings, L. H. Black Trans Narratives, Sex Work, and the Illusive Flesh. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252039591.003.0008.
Full textAbstract:
This chapter considers how two writers—Toni Newman and Red Jordan Arobateau—rely on sex work, spirituality, and deconstructions of Western embodiment in order to theorize transgender subjectivity away from medical and classed models that do not account for race, culture, and pleasure. These black writers' fabrication of the transgender body serves as a spiritual decolonization to cease the continuous separation of spirit from body that Western embodiment perpetrates and that imperialists manipulated to enslave and terrorize. In their rough and explicit written narratives about sex work, Newman and Arobateau provide narrative representations of how unruly bodies can sometimes refuse to be transformed into the service of state power.
Book chapters on the topic "Red-Flesh"
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Cronin, Richard. "By White and Red Describing Human Flesh." In Colour and Experience in Nineteenth-Century Poetry, 144–59. London: Palgrave Macmillan UK, 1988. http://dx.doi.org/10.1007/978-1-349-09556-8_13.
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Davies, Martin. "Neither fish nor flesh nor good red herring." In The Modern Law of Marine Insurance, 77–97. London: Informa Law from Routledge, 2022. http://dx.doi.org/10.4324/9781003268703-4.
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Boylorn, Robin M. "Unpacking (UN)Privilege or Flesh Tones, Red Bones, and Sepia Shades of Brown." In Privilege Through the Looking-Glass, 7–12. Rotterdam: SensePublishers, 2017. http://dx.doi.org/10.1007/978-94-6351-140-7_2.
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Doan, Minh Nhat Thi, Cong Thien Dao, Nam Ta Nguyen, Hang Thanh Thi Nguyen, Hang Le Thi Tran, Son Thanh Le, and Manh Van Vu. "Research on the Potential Environmental Zonation of Red Flesh Dragon Fruit in Vinh Phuc Province." In Progress in IS, 13–24. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-65687-8_2.
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"flesh-red." In Dictionary Geotechnical Engineering/Wörterbuch GeoTechnik, 532. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-41714-6_61412.
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Pino, María-Teresa, and Cristina Vergara. "Red and Purple Flesh Potatoes a Healthy and Attractive Alternative Associated with New Market Trends." In Solanum tuberosum - a Promising Crop for Starvation Problem [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99181.
Full textAbstract:
The potato is the fourth most important crop in the world in terms of human food, after maize, wheat and rice (FAOSTAT, 2019). The cultivated potato is a vital food-security crop considering its worldwide growth, from latitudes 65° Lat N to 53° Lat S, high yield, and great nutritive value. The potato is a good source of dietary energy and micronutrients, and its protein content is high in comparison with other roots and tubers. The cultivated potato is also a concentrated source of vitamin C and some minerals such as potassium and magnesium. Tuber flesh color generally ranges from white to dark yellow in cultivated potato; however, the high potato diversity shows tuber flesh color varies from white to dark purple. Red and purple-flesh potatoes are an interesting alternative for consumers due to phenolic compounds and antioxidant capacity. The goal of this publication is to show the advances in red and purple flesh potato, in terms of anthocyanin profile, color extraction and stability in simulated in vitro digestion.
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Waldman, Reid A., and Jane M. Grant-Kels. "Benign flesh-colored, pink, and red skin growths." In Dermatology for the Primary Care Provider, 220–34. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-323-71236-1.00020-8.
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Lederer, Susan E. "Religious Bodies." In Flesh and Blood, 185–207. Oxford University PressNew York, NY, 2008. http://dx.doi.org/10.1093/oso/9780195161502.003.0007.
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Abstract Blood has long been a substance thick with meaning, magic, and symbolism. More than a red body fluid, blood also established relationships between humans and their gods, mediating between the heavens and the earth. In Mesoamerica, blood letting rituals played a crucial role in religious governance. The ancient Mayans believed that human blood nourished and sustained the gods, and the shedding of blood opened the portal to the Otherworld. In the Aztec empire, the continuing welfare of the community demanded human blood sacrifice on a massive scale. Blood (and the flesh) have also played a profound role in the Christian tradition.
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Azevedo, Aluísio, and David H. Rosenthal. "V." In The Slum, 38–42. Oxford University PressNew York, NY, 2000. http://dx.doi.org/10.1093/oso/9780195121872.003.0005.
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Abstract The next day, at seven in the morning, when the courtyard had already begun to seethe with toiling washerwomen, Jeronimo and his wife appeared, ready to move into the house they had rented the night before. The wife’ s name was Piedade de Jesus. She looked about thirty years old-tall, with firm and abundant flesh, thick, dark chestnut hair, teeth that, though discolored, were strong and well formed, and a round face. Everything about her breathed guileless goodwill, radiating from her eyes and mouth in a winning expression of simple and instinctive honesty. They were’ sitting beside the driver of a wagon that held all their earthly belongings. She was wearing a red serge skirt, a white cotton blouse, and a red kerchief around her head; her husband wore the same clothes as the day before.
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Bishop, Bart. "“The red gums were their own”: Food, Flesh, and the Female in Beloved." In What’s Eating You?, 123–36. Bloomsbury Publishing Plc, 2017. http://dx.doi.org/10.5040/9781501322402_ch-007.
Full textConference papers on the topic "Red-Flesh"
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Abdullah, Muhammad Muhaimin, Noor Ezan Abdullah, Hadzli Hashim, A'zraa Afhzan Ab Rahim, Caroline George, and Florida Anak Igol. "Various grades of red flesh watermelon ripeness based on NIR and VIS reflectance measurement." In 2012 IEEE Student Conference on Research and Development (SCOReD). IEEE, 2012. http://dx.doi.org/10.1109/scored.2012.6518648.
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