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Journal articles on the topic 'Vini macerati'
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ILIESCU, Maria, Anca BABEŞ, Anamaria CĂLUGĂR, and Elena Andreea POP. "Pruning Level and Maceration-Fermentation Length Influence on Phenolic Composition of Cabernet Sauvignon in Tarnave Vineyard." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 77, no. 1 (June 3, 2020): 147. http://dx.doi.org/10.15835/buasvmcn-hort:2020.0001.
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Technological strategies on vines and winemaking conditions influenced the phenolic composition of wine. Cabernet Sauvignon vines were pruned at 20, 28 and 36 buds/vine. Grapes from each pruning variant were micro-vinified and macerated for 8 and 16 days. Gallic acid, trans-resveratrol, peonidin-3-monoglycoside and malvidin-3-acetyl glycoside were most significantly influenced by pruning level, maceration-fermentation period and interaction between these factors.
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Milanov, Goran, Klime Beleski, Duško Nedelkovksi, and G. Ristov. "Effects of Different Crop Load of Vine and Length of Maceration on Polyphenolic Content of Vranac Cultivar." АГРОЗНАЊЕ 15, no. 3 (June 15, 2015): 319. http://dx.doi.org/10.7251/agrsr1403319m.
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Polyphenols have a significant impact on the quality of the red wine grape varieties. Certain amphelotechnical measures and technological processes affect directly the content of polyphenols in grapes and wine. The aim of the study was to investigate the influence of different crop load of the vine and length of maceration of grape pomace on polyphenolic content and sensory properties of Vranac cultivar which represents the leading red variety in the Republic of Macedonia. Studied the different crop load of the vine (control, variant 1 with a 25% reduction of the yield, variant 2 - 35% reduction of the yield and a variant of 3- 50% reduction of the yield) as well as different times of maceration (7days and 14 days) on the phenolic composition of wine. Test results showed a positive correlation between the crop load and the content of total polyphenols, ie, reducing the number of bunches per vine comes to an increase in the content of total polyphenols in wine as well as length of maceration achieves the same correlation.
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Ignat, Gabriela, Cintia Colibaba, Carmen Luiza Costuleanu, Andreea Alexandra Timofte, Ion Sandu, Ioan Moraru, George Ungureanu, and Costica Bejinariu. "Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard." Revista de Chimie 68, no. 12 (January 15, 2018): 2922–24. http://dx.doi.org/10.37358/rc.17.12.6007.
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The vine contains, in addition to sugars and acids, important amounts of phenolic compounds that accumulate in the solid parts of grapes (clusters, seeds) and skin. The quantity and quality of phenol compounds depends on both the plant and the technology of grape processing. Their high chemical reactivity makes them participate in chemical processes, especially oxido-reduction and condensation. At the same time, these substances have antioxidant qualities that delay the oxidation of wine components. Phenolic compounds also have interesting biological properties. Recent medical research attributed to phenolic compounds from grapes, juice and wines, especially red ones, remarkable sanogenic qualities, due in particular to their antioxidant action when it comes to polyphenols, cardiovascular protection, antiviral, antihistaminic, anti-cancer, anti-inflammatory, etc.This study analyses the management of various maceration-fermentation processes and their influence on the antioxidant capacity of some wines from Iasi vineyard, but also their correlation with specific phenol compounds. The management of winemaking technologies can produce wines with high antioxidant potential, a plus for an increasingly demanding consumer.
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ARTEM, Victoria, Arina O. ANTOCE, Elisabeta I. GEANA, and Aurora RANCA. "Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 49, no. 2 (June 18, 2021): 12345. http://dx.doi.org/10.15835/nbha49212345.
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The phenolic composition of wine is mostly determined by the accumulation of the phenolic compounds in the grapes, as well as their extraction into wine. To increase their concentration in grapes, yield reduction is usually performed by pruning, while to increase the extraction in wines, the maceration on skins is extended for longer periods of time. The present study focuses on the possibilities to apply both strategies to improve the polyphenol composition of organic red wines of Romanian variety ‘Fetească neagră’, which stands to benefit more from technological interventions than other varieties, which naturally accumulate higher phenol concentrations in the grapes. In the vineyard three experimental pruning variants were made, with 20, 28 and 36 buds/vine, while for wine, maceration was performed for either 8 or 16 days for each grape variant. The phenolic profiles of wines were determined by HPLC methods. The main anthocyanidins, such as malvidin, petunidin, delphinidin, peonidin and cyanidin, as well as the acylated and coumaroylated derivatives of malvidin and peonidin were quantitatively determined. Some other phenolic compounds, of various classes, such as gallic, p-benzoic, p-coumaric and ferulic acid, catechin, epicatechin, myricetin, quercetin and trans-resveratrol were also determined. The quality of the organic ‘Fetească neagră’ wines depended highly on the vintage, but yield reduction and the extension of skin maceration duration were especially beneficial in the less favourable year, when classical technologies lead to less accumulation of sugars, colour and other polyphenols. Concomitant application of both strategies led to the best results, irrespective of the year.
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Aguilar, Tabita, Cristina Loyola, Johannes de Bruijn, Luis Bustamante, Carola Vergara, Dietrich von Baer, Claudia Mardones, and Ignacio Serra. "Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes." European Food Research and Technology 242, no. 7 (December 29, 2015): 1149–58. http://dx.doi.org/10.1007/s00217-015-2619-3.
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Bruton, B. D., and M. E. Miller. "Occurrence of Vine Decline Diseases of Melons in Honduras." Plant Disease 81, no. 6 (June 1997): 696. http://dx.doi.org/10.1094/pdis.1997.81.6.696c.
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A survey of vine decline diseases of melons (Cucumis melo L.) was conducted on three geographically separate farms (12 fields) in the area of San Lorenzo, Honduras, during the spring of 1996. Symptoms were typical of the vine declines in that the leaves began yellowing and collapsing in the crown just prior to harvest and the decline radiated outward. Crown lesions, typical of many of the vine declines, were observed infrequently. Most plants exhibited no crown lesion. Roots exhibited brown lesions and root corking, and were generally lacking root hairs, although the roots were not macerated. Fruit were small sized, low in sugars, and sunburned. Isolations were made from the crown area, primary root, and secondary roots of affected plants by excising 3- to 5-mm pieces and surface sterilizing for 30 to 60 s with 0.5% sodium hypochlorite. Four tissue pieces from each plant part were placed on 2.0% water agar plus 0.1 g of streptomycin sulfate per liter and their identity maintained. Plates were examined for fungal growth daily for 5 days and hyphal tips from all colonies were transferred to potato dextrose agar and Synthetischer nährstoffärmer agar (2) to allow for sporulation. Rhizoctonia solani Kühn was the predominant fungus isolated from affected plants in several fields, with an incidence as high as 75%. A Pythium sp. was isolated from primary and secondary roots of 50% of the plants on the Santa Rosa farm. Vines exhibiting tan to light brown crown lesions either on one side of the vine or encompassing the crown, but without gumming, always produced colonies of Fusarium semitectum Berk. & Ravenel. Fusarium solani (Mart.) Appel & Wollenweb. emend. W. C. Snyder & H. N. Hans. was isolated from roots of more than 30% of the plants, although this is not unusually high. Crown lesions typical of charcoal rot were observed in some fields, with Macrophomina phaseolina (Tassi) Goidanich being isolated from 65% of the plants in one field. Charcoal rot was a minor problem in all fields but one. Didymella bryoniae (Auersw.) Rehm was not isolated from any of the plants. A Stagonospora-like fungus, which has been demonstrated recently as a potential contributor to vine decline (1), was isolated on 17% of the plants from five fields on the Embarcadero Farm. Monosporascus cannonballus Pollack & Uecker was isolated infrequently in one field on the Santa Rosa Farm. This is the first report of M. cannonballus and a Stagonospora-like fungus in Honduras. References: (1) M. E. Miller et al. Phytopathology 86:S3, 1996. (2) H. I. Nirenberg. Mitt. Biol. Bundesanst. Land Forstwirtsch. Berlin-Dahlem. 169:1, 1976.
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Piccolella, Crescente, Volpe, Paolucci, and Pacifico. "UHPLC-HR-MS/MS-Guided Recovery of Bioactive Flavonol Compounds from Greco di Tufo Vine Leaves." Molecules 24, no. 19 (October 8, 2019): 3630. http://dx.doi.org/10.3390/molecules24193630.
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Leaves of Vitis vinifera cv. Greco di Tufo, a precious waste made in the Campania Region (Italy), after vintage harvest, underwent reduction, lyophilization, and ultrasound-assisted maceration in ethanol. The alcoholic extract, as evidenced by a preliminary UHPLC-HR-MS analysis, showed a high metabolic complexity. Thus, the extract was fractionated, obtaining, among others, a fraction enriched in flavonol glycosides and glycuronides. Myricetin, quercetin, kaempferol, and isorhamnetin derivatives were tentatively identified based on their relative retention time and TOF-MS2 data. As the localization of saccharidic moiety in glycuronide compounds proved to be difficult due to the lack of well-established fragmentation pattern and/or the absence of characteristic key fragments, to obtain useful MS information and to eliminate matrix effect redundancies, the isolation of the most abundant extract’s compound was achieved. HR-MS/MS spectra of the compound, quercetin-3-O-glucuronide, allowed us to thoroughly rationalize its fragmentation pattern, and to unravel the main differences between MS/MS behavior of flavonol glycosides and glycuronides. Furthermore, cytotoxicity assessment on the (poly)phenol rich fraction and the pure isolated compound was carried out using central nervous system cell lines. The chemoprotective effect of both the (poly)phenol fraction and quercetin-3-O-glucuronide was evaluated.
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Bruton, B. D., and M. E. Miller. "Occurrence of Vine Decline Diseases of Muskmelon in Guatemala." Plant Disease 81, no. 6 (June 1997): 694. http://dx.doi.org/10.1094/pdis.1997.81.6.694a.
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Central American countries have become major production areas of melons (Cucumis melo L.) destined for export to Europe and the United States during the winter months. Double cropping in the same fields year after year has created serious vine decline diseases in melons grown in the Capco area of Guatemala. Vines typically appear healthy until the fruit are approaching maturity, when the crown leaves begin to turn yellow and collapse and the decline gradually radiates outward. There was evidence of slightly water-soaked lesions in the crown of some plants; however, the symptoms were not similar to charcoal rot or gummy stem blight. The roots exhibited some decay, lesions, and discoloration, but were not macerated and rotten. A minimum of 10 affected plants were collected from each of nine fields in the Capco area of Guatemala. Isolations were made from the crown area, primary root, and secondary roots of selected plants by excising 3- to 5-mm pieces and surface sterilizing them for 30 to 60 s with 0.5% sodium hypochlorite. The isolations were made on 2% water agar plus 0.1 g of streptomycin sulfate per liter. Plates were examined for fungal growth daily for 5 days with hyphal tips from all colonies transferred to potato dextrose agar and Synthetischer nährstoffärmer agar (2) and allowed to sporulate. Isolations revealed the presence of several fungi capable of causing vine decline or suspected of being involved in the vine decline complex. Rhizoctonia solani Kühn and Fusarium semitectum Berk. & Ravenel were isolated from more than 50% of plants in some fields. F. semitectum, R. solani, and a Stagonospora-like fungus were isolated from 38, 18, and 17% of the total plants, respectively. R. solani was isolated from the crown more often than from the roots, but its role is not understood. With one exception, F. semitectum was always isolated from the crown area, which may suggest a more significant role in the vine decline complex than suspected previously. The Stagonospora-like fungus, isolated from 30% of the plants from one field, has been reported as a pathogen of cantaloupe that may contribute to the vine decline complex (1). Monosporascus cannonballus Pollack & Uecker and Fusarium oxysporum Schlechtend.:Fr. emend. W. C. Snyder & H. N. Hans. were isolated from 60% of the plants from one field. It was the only field in which M. cannonballus was isolated. Plectosporium tabacinum (van Beyma) M. E. Palm, W. Gams et Nirenberg, a cucurbit pathogen, was isolated infrequently. This is the first report of M. cannonballus, P. tabacinum, and the Stagonospora-like fungus in Guatemala. References: (1) M. E. Miller et al. Phytopathology 86:S3, 1996. (2) H. I. Nirenberg. Mitt. Biol. Bundesanst. Land Forstwirtsch. Berlin-Dahlem. 169:1, 1976.
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Jagatić Korenika, Ana-Marija, Ivana Tomaz, Darko Preiner, Vedran Plichta, and Ana Jeromel. "Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia." Fermentation 7, no. 2 (June 5, 2021): 92. http://dx.doi.org/10.3390/fermentation7020092.
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Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.
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Fia, Giovanna, Ginevra Bucalossi, and Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7 (June 28, 2021): 1499. http://dx.doi.org/10.3390/foods10071499.
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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.
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Río Segade, Susana, Ignacio Orriols, Vincenzo Gerbi, and Luca Rolle. "Phenolic characterization of thirteen red grape cultivars from Galicia by anthocyanin profile and flavanol composition." OENO One 43, no. 4 (December 31, 2009): 189. http://dx.doi.org/10.20870/oeno-one.2009.43.4.791.
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<p><strong>Aims</strong>: Phenolic compounds, extractable from grape skins and seeds, have a notable influence on the quality of red wines. Therefore, in this work the phenolic composition of 13 red grape cultivars, grown in one of the most traditional Spanish vine zones, was studied in order to identify significant varietal differences.</p><p><strong>Methods and results</strong>: Anthocyanin concentration and profile, total proanthocyanidin and flavanol contents in berry skins and seeds were determined by spectrophotometric and HPLC methods. The highest concentrations of total anthocyanins was found in the Loureira Tinta, Sousón and Ferrol varieties, while Ferrol was rich in proanthocyanidins in berry skin and Caíño Bravo was rich in proanthocyanidins and flavanols in berry seeds. Malvidin-3-monoglucoside was usually the major anthocyanin. Nevertheless, the anthocyanin profile was characterized mainly of di-substituted molecules for Albarello, Brancellao and Caíño da Terra grapes. Ferrol, Loureira Tinta and Sousón grapes showed the highest values of primitive anthocyanins (delphinidin and petunidin derivatives).</p><p><strong>Conclusion</strong>: Many differences in the phenolic composition of the cultivars studied were found. The results of the phenolic characterization can be utilized in winery in order to apply the most appropriate maceration and winemaking techniques to the processed grapes.</p><p><strong>Significance and impact of study</strong>: Knowledge of the biodiversity of the grape varieties of Galicia (North-West Spain) is still scarce. This study, on phenolic composition, provides oenological information that can be useful to improve the quality of the wines produced.</p>
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Kyraleou, Maria, Stamatina Kallithraka, Stefanos Koundouras, Kleopatra Chira, Serkos Haroutounian, Hariklia Spinthiropoulou, and Yorgos Kotseridis. "Effect of vine training system on the phenolic composition of red grapes (Vitis vinifera L. cv. Xinomavro)." OENO One 49, no. 1 (March 31, 2015): 71. http://dx.doi.org/10.20870/oeno-one.2015.49.2.92.
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<p style="text-align: justify;"><strong>Aims</strong>: In order to investigate the effect of vine training system on grape phenolic composition, a divided canopy system (Lyre) and a vertical shoot positioned trellis with two different pruning systems (Royat and Guyot) were applied in a commercial vineyard of cv. Xinomavro (<em>Vitis vinifera</em> L.). The quality of the produced grapes was determined with respect to three analytical parameters: anthocyanin content, tannin composition and proanthocyanidin structure.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Monomeric anthocyanins, flavan-3-ol monomers and oligomers, tannin mean degree of polymerization (mDP), galloylation percentage (%G), and extension and terminal subunit structure were determined in seeds and skins by HPLC and LC/MS. Total phenolics, anthocyanin content, tannin concentration and antioxidant activity were measured in whole berries. Grapes and wines of the Lyre system were characterized by increased concentration of total and individual anthocyanins and total phenols. Individual flavan-3-ol monomers and oligomers were highest in Royat grape skins and Guyot seeds. Concerning proanthocyanidin structure, Royat grapes had significantly higher mDP and lower %G in skin and seed polymeric tannin fractions, compared to the other two systems, possibly leading to a lower grape astringency potential.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Training system may affect grape anthocyanin concentration, total flavan-3-ol content as well as skin and seed proanthocyanidin structure (mDP, %G, extension and terminal subunits).</p><strong>Significance and impact of the study</strong>: The results of the present study could be of high importance to both grape growers and winemakers. Xinomavro grapes are rather poor in anthocyanins while being characterized by dry and astringent tannins. By adopting Lyre as a training system, higher anthocyanin contents could be achieved in grapes, resulting in wines with more attractive colour when adopting a longer pre-fermentation skin contact process. On the contrary, grapes of the Royat system might be more appropriate to produce full-bodied wines with higher ageing potential, due to their more appropriate tannin structure, by using longer maceration periods.
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Gramaje, David, Carmen Berlanas, María del Pilar Martínez-Diz, Emilia Diaz-Losada, Livio Antonielli, Sabrina Beier, Markus Gorfer, Monika Schmoll, and Stéphane Compant. "Comparative Genomic Analysis of Dactylonectria torresensis Strains from Grapevine, Soil and Weed Highlights Potential Mechanisms in Pathogenicity and Endophytic Lifestyle." Journal of Fungi 6, no. 4 (October 29, 2020): 255. http://dx.doi.org/10.3390/jof6040255.
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The soil-borne fungus Dactylonectria torresensis is the most common causal agent of black-foot disease in Europe. However, there is a lack of understanding on how this fungus can provoke plant symptoms. In this study, we sequenced, annotated and analyzed the genomes of three isolates of D. torresensis collected from asymptomatic vine, weed and soil. Sequenced genomes were further compared to those of 27 fungal species including root and aerial pathogens, white rot degraders, indoor biodeterioration agents, saprotrophs, dark septate endophytes and mycorrhiza. Strains of D. torresensis present genomes with between 64 and 65 Mbp and with up to 18,548 predicted genes for each strain. Average Nucleotide Identity (ANI) shows that strains are different according to genome contents. Clusters of orthologous groups were compared, and clusters of genes related to necroses were particularly detected in all strains of D. torresensis (necrosis inducing peptides and proteins, and ethylene inducing peptides) as well as several genes involved in resistance against fungicides frequently used in viticulture such as copper. Interestingly, an expanded high number of genes related to carbohydrate-active enzymes were detected in each Dactylonectria strain, especially those related to glycoside hydrolases that could be involved in penetration of plant tissues or pathogenicity. An increased number of candidate genes for CAZyme classes AA9 and AA3-1 supports the ability of strains to efficiently degrade plant material. High numbers of genes of D. torresensis related to secretome and small secreted proteins were further characterized. Moreover, the presence of several gene clusters such as fujikurin-like genes was detected and were normally found in Fusariumfujikuroi, that have been linked to fungal pathogenicity. The phenotypes of the three strains investigated showed further difference in light response. We found that Dactylonectria strains have an increased number of photoreceptor encoding genes and we showed sequence alterations. Altogether, the results highlight several gene clusters present in D. torresensis strains that could be linked to endophytic lifestyle, pathogenicity, plant maceration and degradation of plant tissues as well as adaptation to soil contaminated with metals and metalloids and light response.
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CALICIOGLU, MEHMET, CHARLES W. KASPAR, DENNIS R. BUEGE, and JOHN B. LUCHANSKY. "Effectiveness of Spraying with Tween 20 and Lactic Acid in Decontaminating Inoculated Escherichia coli O157:H7 and Indigenous Escherichia coli Biotype I on Beef†‡." Journal of Food Protection 65, no. 1 (January 1, 2002): 26–32. http://dx.doi.org/10.4315/0362-028x-65.1.26.
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Beef carcass quarters and fat-covered subprimal cuts were suspended vertically and inoculated with a bovine manure slurry containing a five-strain mixture of Escherichia coli O157:H7 to deliver about 4 to 5 log10 CFU/cm2. To identify treatments that would improve the effectiveness of spraying with lactic acid (LA), the inoculated quarters and cuts were treated as follows: experiment A, (i) not treated (control), (ii) sprayed with 2% (vol/vol) LA, (iii) tempered at 21°C for 4 h, and (iv) tempered and then sprayed with LA; experiment B, (v) sprayed with water, (vi) sprayed with LA, (vii) sprayed with LA containing 0.5% (vol/vol) sodium benzoate (SB), and (viii) sprayed with LA containing SB and 5% (vol/vol) Tween 20 (TW20); and experiment C, (ix) sprayed with water (no prespray), (x) presprayed with TW20 and then sprayed with LA, and (xi) presprayed with TW20 and then sprayed with LA containing SB. In experiment A, spraying carcasses with LA significantly (P < 0.05) reduced the numbers of E. coli Biotype I and serotype O157:H7 after 1 and 3 days of storage, respectively. The tempering process employed did not affect the effectiveness of the LA spray on either type of E. coli. In experiment B, there was no significant difference in the reduction of E. coli O157:H7 on subprimal cuts sprayed with water and that on cuts sprayed with LA alone or with LA in combination with SB and TW20 after 1 or 3 days of storage (total reductions ranged from about 1.6 to 2.8 log10 CFU/cm2). In experiment C, prespraying subprimal cuts with TW20 significantly (P < 0.05) increased the effectiveness of LA (reductions of 2.8 and 3.2 log10 CFU/cm2, respectively) and that of LA with SB (reductions of 2.6 and 3.3 log10 CFU/cm2, respectively) compared with spraying with water alone (reductions of ca. 1.0 and 2.0 log10 CFU/cm2, respectively) after 1 and 3 days of storage, respectively. In a separate experiment, the incorporation of TW20 (0.1 or 0.25%) into buffered peptone water prior to the maceration of excised carcass surface samples resulted in the recovery of significantly larger numbers (ca. 5.1 to 5.2 log10 CFU/cm2) of E. coli O157:H7 cells than did the control treatment without added TW20 (ca. 3.8 to 4.6 log10 CFU/cm2). These results demonstrate that the treatment of beef carcasses with LA reduces the number of viable E. coli O157:H7 cells and that this inactivation or removal by LA is enhanced by prespraying of the carcass with a 5% solution of TW20.
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Sanogo, S., B. F. Etarock, and M. Clary. "First Report of Bacterial Wilt Caused by Erwinia tracheiphila on Pumpkin and Watermelon in New Mexico." Plant Disease 95, no. 12 (December 2011): 1583. http://dx.doi.org/10.1094/pdis-06-11-0507.
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Pumpkin (Cucurbita pepo L., cv. Magic Lantern) and watermelon (Citrullus lanatus (Thunb.) Matsum. & Nakai, cvs. Millionaire and Sangrea) plants with wilting leaves and collapse of entire vines were observed during the 2005 and 2006 growing seasons in several fields in southwestern New Mexico (Luna and Hidalgo counties) with an incidence ranging from 7 to 25% and less than 1% in pumpkin and watermelon fields, respectively. Sticky, hyaline strands were visible when vines were cut transversally, indicative of bacterial wilt caused by Erwinia tracheiphila (2). In the pumpkin fields, 12-spotted cucumber beetles, vector insects of E. tracheiphila, were found on plants at the first-true-leaf stage, which were treated with dimethoate. At the 4- to 5-leaf stage, 5 to 10% of the plants were wilted and were removed by hand. Less than 1% of the plants showed symptoms prior to bloom, when a high population of beetles was observed, and the fields were treated with thiamethoxam. To isolate the causal agent of the wilt symptoms, six, 1-cm vine segments and three to five beetles were surface sterilized in 1% NaOCl for 2 min, rinsed and macerated in sterile distilled water, and plated onto potato dextrose agar, nutrient agar, and King's medium B. After incubation at 25°C, bacterial colonies emerged on all media and were grayish white-to-cream, circular, smooth, and glittering. Isolated bacteria were gram negative, did not grow at 39°C, produced hydrogen sulfide gas from hydrolysis of cysteine, and did not hydrolyze litmus milk and starch. With Ready-To-Go PCR beads and 16S rDNA-based primers ET1/ET2 (1), a 700-bp product was obtained from each of two isolates, consistent with previously reported data for E. tracheiphila (1,3). For the pathogenicity tests, 10 seedlings of pumpkin cv. Magic Lantern and watermelon cv. Millionaire were inoculated with each isolate in the greenhouse at the second fully expanded leaf stage using two methods. In the first method, stems were injected with bacterial suspension (106 CFU/ml) using a hypodermic needle. In the second method, a dab of bacterial colonies was taken with a sterile toothpick to stab the cotyledonary axils. Control seedlings were stem injected with distilled water or stabbed with a sterile toothpick. The experiments were conducted four times. Inoculated plants were placed in a humid chamber at 23 to 25°C. Plant wilting was observed within 4 days when stab inoculated with toothpicks and within 7 to 10 days when stem injected with bacterial suspension. Bacterial colonies recovered from inoculated plants were identical to those recovered from field infected plants. To our knowledge, this is the first report of bacterial wilt on pumpkin and watermelon in New Mexico. References: (1) B. Bruton et al. Phytopathology (Abstr.) 89(suppl.):S10, 1999. (2) R. X. Latin. Page 36 in: Compendium of Curcurbit Diseases. T. A. Zitter et al., eds. The American Phytopathological Society, St. Paul, MN, 1996. (3) N. W. Schaad et al. Laboratory Guide for the Identification of Plant Pathogenic Bacteria. 3rd ed. The American Phytopathological Society, St. Paul, 2001.
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Scott, Andrew C. "YANG, Y., ZOU, R., SHI, Z. & JIANG, R. (eds) 1996. Atlas for Coal Petrography of China. vi + 323 pp. Beijing: China University of Mining and Technology Press. Price US $198.00 (hard covers). ISBN 7 81040 519 5. POTTER, J., STASIUK, L. D. & CAMERON, A. R. (eds) 1998. A Petrographic Atlas of Canadian Coal Macerals and Dispersed Organic Matter. viii + 105 pp. Calgary: Geological Survey of Canada, jointly with the Canadian Society for Coal Science and Organic Petrology and the Canmet Energy Technology Centre. Price C$138.00 (C$117.30 for members of the Society); hard covers. ISBN 0 660 17538 X." Geological Magazine 136, no. 6 (November 1999): 697–711. http://dx.doi.org/10.1017/s0016756899353322.
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Tkachenko, O., and A. Pashkovskiy. "Quality parameters of wine grape varieties under the influence of different vine spacing and training systems." Food Science and Technology 11, no. 2 (June 12, 2017). http://dx.doi.org/10.15673/fst.v11i2.512.
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Physicochemical and biochemical indices, which characterize quality of white wine grape varieties Zagrey and Aromatnyi of selection of NNC «IV&W named after V. Ye. Tairov», (harvest of 2016) were determined. The field trial which includes various variants of planting density and vine training systems, made it possible to study the influence of viticulture practices on the criteria of carbohydrate-acid and phenolic complex, oxidative enzyme system of grapes. Low-density plantings of Aromatnyi variety (2222 vines per ha) were characterized by harvest that slightly exceeded the grapes obtained from dense plantations (4000 vines per ha) in terms of carbohydrate-acid and phenolic complexes. The most optimal in terms of the mass concentration of sugars, phenolic substances, polymer forms, macerating ability of must, activity of oxidizing enzyme system was cultivation of this variety on a 160 cm – high trunk. Growing grapes of Zagrey variety with vine spacing, corresponding to 4000 plants per ha, contributed to obtaining harvest with optimal parameters of carbohydrate-acid complex, low technological reserve and mass concentration of phenolic compounds, moderate macerating ability and activity of monophenol monooxygenase in must. Training vines of this variety on a 40 cm high trunk with vertical shoot positioning led to significant deterioration of grape quality due to increased content of phenolic substances and their polymer forms, high macerating capacity of must.
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Warake, Ruturaj A., Ravindra J. Jarag, Rakesh P. Dhavale, Rekha R. Jarag, and Nikhil S. Lohar. "Evaluation of in vitro antioxidant, anticancer activities and molecular docking studies of Capparis zeylanica Linn. leaves." Future Journal of Pharmaceutical Sciences 7, no. 1 (March 24, 2021). http://dx.doi.org/10.1186/s43094-021-00218-2.
Full textAbstract:
Abstract Background Capparis zeylanica Linn. leaf extract was subjected to phytochemical screening for the determination of antioxidant and anticancer activity on (MCF-7) human breast cancer cells. The phytoconstituents previously determined were subjected to molecular docking studies against human epidermal growth factor receptor 2 (HER2) protein as a target receptor to support antioxidant and anticancer activities. Results Powdered plant leaves were extracted by maceration method using ethyl acetate, chloroform, methanol, ethanol and distilled water. Preliminary phytochemical evaluation and total phenolic and flavonoid content of the extract were evaluated using biochemical tests. Total antioxidant capacity of the extract was evaluated using different assays. Anticancer potential of methanolic and ethanolic extracts was studied on human breast cancer cells. Molecular docking studies were performed to evaluate the binding interactions of phytoconstituents on HER2 protein using AutoDock Vina. Phytochemical evaluation confirmed the presence of saponins, flavonoids, tannins, phenols, carbohydrates and proteins. Ethanolic extract showed a maximum total phenolic and flavonoid content in support with antioxidant and anticancer activities. The ethanolic leaf extract showed 66.63% cell growth inhibition against MCF-7 cells. Molecular docking studies revealed the highest binding affinity (− 8.4 Kcal/mol) of α-amyrin followed by quercetin and β-carotene. Glucocapparin, syringic acid, vanillic acid and p-coumaric acid showed almost a similar binding affinity to the amino acid residues of HER2 protein as compared to 5-FU. Conclusion C. zeylanica leaf extract showed the presence of phenolic and flavonoid constituents responsible for antioxidant and in vitro anticancer activities. Molecular docking studies showed the binding affinity of phytoconstituents on targeted HER2 protein.