No description available.

No description available.

It is shown that polymerized fructose present in tubers of Helianthus tuberosus L. is utilized in the growth of new plants; over a few weeks, tubers lost 8O% of their dry weight, fructose accounting for 8O% of this loss. The translocation of material from the tuber was accompanied by depolymerization of fructosan; this was consistent with the assumption that carbohydrate was transported in the form of sucrose. Depolymerization did not occur in tubers at 20°C which were not translocating material, but could be induced in dormant tubers by storage at low temperature (2-8°C). The mechanism of depolymerization in both these circumstances Was examined, and it is shown to be the same in each case; the evidence is consistent with the hypothesis that the first stage in the process is the liberation of free fructose from the fructosan. Two enzymes which catalyse the hydrolysis of fructosans found in the artichoke tuber were separated from tuber extracts. Their specificity appeared to be confined to the hydrolysis of the beta2-1 linkage between a terminal fructose and its adjacent residue, but in addition, the rate at which a particular sugar was attacked depended to a large extent on the number of residues it contained. The characteristics of one of these enzymes were investigated in detail, with particular reference to its possible role in the living plant: no properties were found which would preclude its being active in vivo; an important feature was found to he inhibition by sucrose which could represent a possible factor in the control of fructosan breakdown.

No description available.

No description available.

This research included studies for transplant and field crop management with thepurpose of optimizing stand establishment, crop performance and nutritional quality ofartichoke (Cynara scolymus L.) grown in southwest Texas.Post-transplanting heat (35/20oC vs. 25/10oC, day/night temperatures) or drought[30% Water holding capacity (WHC) vs. 60% WHC] stress alone or in combinationsignificantly reduced shoot or/and root growth of artichoke seedlings. Combined heatand drought stresses strongly affected shoot water status and root growth. Results fromthis study imply that it is desirable to improve stand establishment by either conditioningthe seedlings to improve root growth or by preventing leaf dehydration by these stresses.Therefore, effects of plant growth regulators (PGR) on root growth and shoot waterstatus were examined.Ethylene regulators, including precursors or a releasing compound [DLmethionine(MET), 1-aminocyclopropane-1-carboxylic acid (ACC) and ethephone(ETH)], and inhibitors [amino-ethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP)] were applied to seedlings to evaluate their effect on root growth and development. ACC and ETH (1-100 M·L-1) enhanced root hair, root area and lateralroots (only with ETH at 30 M·L-1).The effects of film-forming antitranspirants and abscisic acid (ABA, 500-2000mg·L-1) foliar application on physiological responses, water status and hardiness ofartichoke transplants were examined under drought stress. ABA at 1000 mg·L-1enhanced drought tolerance of transplants which was associated with the maintenance ofshoot water status via stomatal closure. Film-forming antitranspirants were not effectiveto mitigate drought stress. These results suggest that ACC and ETH as root enhancers,and ABA as a plant water conditioner, could be useful PGR’s to enhance standestablishment in artichoke seedlings.Field artichoke performance in response to irrigation [50, 75 and 100% cropevapotranspiration (ETc)] and N (0-180 kg·ha-1) rates were investigated during threeseasons at Texas A&M AgriLife Research in Uvalde, TX. Irrigation was more effectivethan N rates to optimize artichoke yield. Yield reduction by 50% ETc was associatedwith a decrease in head number and weight. The highest yield was obtained with 100%ETc and 120 kg·ha-1 N. This study also showed that deficit irrigation significantlyimproved artichoke head quality, such as phenolic content, but with significant yieldlosses.

This research included studies for transplant and field crop management with thepurpose of optimizing stand establishment, crop performance and nutritional quality ofartichoke (Cynara scolymus L.) grown in southwest Texas.Post-transplanting heat (35/20oC vs. 25/10oC, day/night temperatures) or drought[30% Water holding capacity (WHC) vs. 60% WHC] stress alone or in combinationsignificantly reduced shoot or/and root growth of artichoke seedlings. Combined heatand drought stresses strongly affected shoot water status and root growth. Results fromthis study imply that it is desirable to improve stand establishment by either conditioningthe seedlings to improve root growth or by preventing leaf dehydration by these stresses.Therefore, effects of plant growth regulators (PGR) on root growth and shoot waterstatus were examined.Ethylene regulators, including precursors or a releasing compound [DLmethionine(MET), 1-aminocyclopropane-1-carboxylic acid (ACC) and ethephone(ETH)], and inhibitors [amino-ethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP)] were applied to seedlings to evaluate their effect on root growth and development. ACC and ETH (1-100 M·L-1) enhanced root hair, root area and lateralroots (only with ETH at 30 M·L-1).The effects of film-forming antitranspirants and abscisic acid (ABA, 500-2000mg·L-1) foliar application on physiological responses, water status and hardiness ofartichoke transplants were examined under drought stress. ABA at 1000 mg·L-1enhanced drought tolerance of transplants which was associated with the maintenance ofshoot water status via stomatal closure. Film-forming antitranspirants were not effectiveto mitigate drought stress. These results suggest that ACC and ETH as root enhancers,and ABA as a plant water conditioner, could be useful PGR’s to enhance standestablishment in artichoke seedlings.Field artichoke performance in response to irrigation [50, 75 and 100% cropevapotranspiration (ETc)] and N (0-180 kg·ha-1) rates were investigated during threeseasons at Texas A&M AgriLife Research in Uvalde, TX. Irrigation was more effectivethan N rates to optimize artichoke yield. Yield reduction by 50% ETc was associatedwith a decrease in head number and weight. The highest yield was obtained with 100%ETc and 120 kg·ha-1 N. This study also showed that deficit irrigation significantlyimproved artichoke head quality, such as phenolic content, but with significant yieldlosses.

Jerusalem artichoke has been cultivated in various regions without any special breeding technique. On the other hand, in food industry it does not have a wide usage area. Hence, in food industry its use as a potato substitute in some products is believed to be increasing its economical value. As a first attempt chips and crisps produced from Jerusalem artichoke was analyzed for texture, sensory, color, oil and moisture content. Jerusalem artichoke chips were fried in a bench top deep fat fryer for 120s, 180s and 240s at 160&deg / C, 170&deg / C, 180&deg / C and 190&deg / C. When microwave oven was used samples were cooked for 60s, 75s, 90s, 105s, 120s, 135s and 150s at 600 Watt and 900 Watt. Rheological properties of Jerusalem artichoke puree were investigated and Xanthan gum (2%wb) and sodium metabisulphite (1%wb) added for the desired puree consistence and color. After the production of puree Jerusalem artichoke flour was produced and water added to this flour then dough obtained again. Rheological behaviour of the original puree and these prepared from the containing 1- 4.5 and 1 - 5.0 part water were quite similar. In the light of the experimental results obtained as frying temperature and treatment time increased, moisture content and lightness of the Jerusalem artichoke products have decreased but a*and b* values, hardness, fracture and oil content increased. The best results for frying of Jerusalem artichoke seem to be 180&deg / C with about 240s treatment time for the chips and the same temperature for 180s for the crisps. As microwave power level and duration of treatment increased, moisture content and lightness of the microwave cooked Jerusalem artichoke products have decreased, but a* and b* values increased. Hardness and fracturability values of the products first increased with time and then decreased. When microwave oven was used, the best results were obtained for about 105s treatment time at 600W for the Jerusalem artichoke chips and about 60s processing time at 900W for the crisp. Since treatment time for cooking was significantly reduced when microwave cooking was used, this method could be recommended as an alternative to conventional deep fat frying, as oil is not used as well.

Call number: LD2668 .T4 1978 L43 / Master of Science / Chemical Engineering

The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. The high-performance liquid chromatography with refractive index detector (HPLC-RID) chr omatograms and changes in pH and colour values confirmed the conversion of lactose into lactulose and decomposition of lactulose into by-products. The results obtained showed the suitability of oyster shell powder for lactose isomerisation in lieu of egg shell powder. For preparing lactulose-enriched MCP with acceptable lactulose yield of 22%, the optimum reaction conditions were found to be catalyst loading of 12 mg per mL of MCP and isomerisation time of 120 min at 96C. The resulting products i.e. JAI concentrate and powder and lactulose-enriched MCP syrup (40B) were tested for their prebiotic power in media broth and in fermented milk models. Prebiotic properties of these compounds were observed as supplementation levels increased from 0-2% to 3-4%. Based on the growth and acidification abilities of the probiotic strains tested, the combination of Lactobacillus casei LC-01 with JAI, and Lactobacillus acidophilus LA-5 with lactulose-enriched MCP syrup were found to be the best for development of synbiotic yoghurt. The prebiotic effect of JAIP was then compared with the two commercial chicory inulin products (Raftiline GR and Raftilose P95). Probiotic yoghurts supplemented with 4% inulin powders were prepared from reconstituted skim milk using mixed cultures of Lactobacillus casei LC-01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (1:0.5:0.5, w/w). The survival and acidifying activity of probiotic and lactic acid cultures were investiga ted during the shelf life of 28 days at 4C. Incorporation of JAIP and chicory inulins resulted in a significant improvement in viability of LC-01 compared with non-supplemented yoghurt, maintaining more than 107 CFU g-1 throughout storage time. Additionally, the suitability of JAIP as fat replacer was determined in a set of fat-free yoghurt in comparison to three commercial chicory inulin products. Results of large deformation tests revealed that the firmness of JAIP-supplemented yoghurt was reduced to a similar level as the full-fat control yoghurt. However, small deformation results showed that the JAIP could not fully mimic milk fat to the same extent as Raftiline HP with an average DP of 23. The rheological effects of JAIP addition were comparable to those of short-chain (Raftilose P95 with an average DP of 4) and medium-chain inulins (Raftiline® GR with an average DP of 12).