SOME EVIDENCE ABOUT THE PHYSIOLOGICAL BASIS OF FLESH REDDENING SYMPTOMS IN PLUM FRUIT
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Flesh reddening has been described as one of the manifestations of chilling injury (CI) symptoms in stone fruits, including plum, peach and nectarine fruit. Flesh reddening in peach and nectarine fruit is most evident around the pit cavity, while symptoms in plum appear initially as discoloration in the fruit flesh periphery that later is extended towards the pit cavity, covering the whole mesocarp. Intriguingly, ethylene has different effects on the incidence of flesh reddening symptoms in these phenotypically related, yet distinct species. While it is exacerbated in plums stored at 5°C under continuous ethylene exposure and is significantly reduced by 1-methylcyclopropene (1-MCP) treatments, in nectarines the opposite is true. This review study indicates that the nature of flesh reddening differs among stone fruits and suggests that in the case of plum ethylene synthesis is not merely an additional consequence of CI symptoms, it is important for the development of the disorder. Finally, the fact that flesh reddening has been observed in non-refrigerated plums during ripening after harvest suggests that flesh reddening in this fruit should be considered a general response to the stresses associated with postharvest storage and not only a CI disorder.Keywords:
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I live in a body and want (or, desire?) to draw that thing. It seems as if the thing is external to me… Yet still I say that I see it… That thing, that or it which is not me or I am not; that thing which I know is not my body, while flesh of my body, is there; therefore, if it is there it is because, in flesh, it doesn't belong to me while consubstantiated with me, in-me, or, belonging to the flesh of my body.
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The relation between free drip, flesh pH, and chalkiness in halibut was investigated. Free drip was found to increase continuously with decreasing pH in the range pH 6.8–5.7. Flesh pH varied somewhat with location in the body, tending to be higher nearer the head. The minimum flesh pH was reached within 24–43 hr of death and increased very slowly thereafter.All fish with a flesh pH below 6.0 were chalky, those with a pH above 6.2 nonchalky, while in the pH range between 6.0 and 6.2 intermingling of chalky, borderline chalky, and nonchalky fish occurred. The use of flesh pH measurement as a means of classifying fish with respect to chalkiness appears to be worth consideration.
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The author has endeavoured to ascertain by careful experiments how far the substances hitherto prepared from flesh are true " educts " and really present in the flesh itself, or merely products, due to (1) the action of chemical or physical agencies applied in the course of extraction, or (2) to bacterial action modifying the composition of the flesh before it comes into the hands of the operator.
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`Yumyeong' peach has the desirable characteristics of long shelf-life and specific non-melting nature with a long harvest period. However, some fruits harvested too late show fruit pithiness symptoms or internal breakdown. This study was conducted to analyze the differences between fruit flesh pithiness and internal breakdown symptoms and to find out the source of flesh pithiness in `Yumyeong' peach. The rate of flesh pithiness was higher in fruit harvested late in the season. Sugar and malic acid contents showed no differences between the normal and flesh pithiness fruits, but the acidity was significantly lower and was affected by low citric acid content in flesh pithiness fruit. In flesh pithiness fruits, calcium contents were low both in skin and flesh. Occurrence of flesh pithiness fruits was high in the years with low precipitation and high temperature for 2 months before harvest. In observations on morphological characteristics, the parts showing flesh pithiness consisted of smaller cells than the normal parts. Tonoplasts disintegrated and the number of dead cells was high in internal breakdown fruits, while the tonoplasts were intact, with contracted vacuoles, in flesh pithiness fruits. Tylosises were observed in vascular tissues around the flesh pithiness; therefore, it was assumed that those tylosises restrict flesh tissue development, resulting in flesh pithiness. Other varieties (`Fantasia', `Wolmi' and `Hakuto') also showed tylosis, and smaller cells were observed in the flesh tissue of these cultivars, indicating abnormal growth of the flesh part. These results suggest the possibility of the occurrence of pithiness-like symptoms in other peach varieties.
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Abstract An aqueous 1% solution of sodium dodecyl sulphate (SDS) will completely dissolve the myofibrillar proteins of fresh cod flesh, and of cod flesh stored at –14° until it is very tough. With the aim of detecting the formation of detergent stable intermolecular protein crosslinks during cold storage of cod flesh, a comparison has been made of the weight and z‐average molecular weights of the mixture of components in detergent solutions prepared from fresh cod flesh and cod flesh stored at –14° for various periods of time. This comparison has shown that very few, if any, such crosslinks are formed during cold storage of the flesh. By separately determining the average molecular weights of the individual constituent myofibrillar proteins in detergent solutions, probable limits to the extent of intermolecular crosslinking in the cold stored flesh by detergent‐stable bonds could be established.
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This chapter contains sections titled: Hunting as the Pursuit of Wild "Life" Carnal Bonds and the Way of All Flesh Saintly Chewing and the Corruption of the Flesh The Vital Paradox: The Acceptance of Death as Affirmation of Life Notes
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In order to investigate the influencing factors on flesh firmness of loquat germplasm resources,the flesh dregs degree,flesh texture,flesh juice,fruit weight,flesh thickness,total soluble solids of juice,peel thickness,density of floss on fruit surface,length of floss on fruit surface,origin region,flesh color,peel color and flesh firmness of loquat germplasm resources in Loquat Resource Nurseries of Fuzhou National Fruit Gene-pool were studied and analyzed.The results indicated that the flesh dregs degree,flesh texture,flesh juice,flesh color and density of floss on fruit surface and fruit maturity stage had great influence on flesh firmness,and the flesh firmness of loquat germplasm resources with dreggy flesh dregs degree,tight flesh texture,few flesh juice,yellow and orange yellow flesh color,sparse density of floss on fruit surface and early fruit maturity stage were relatively higher.The fruit weight,flesh thickness,pericarp thickness,origin region,total soluble solids of juice,length of floss on fruit surface and peel color had no significant internal relations with the flesh firmness.
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Fresh fish samples from major fish producing areas in South West, Nigeria were analyzed for their chemical composition in terms of their body parts and flesh. The three fresh fish samples; Mackerel, Croacker and Cat Fish were dissected into bone, flesh and skin parts under hygienic condition and analyzed for their proximate and mineral contents. Result obtained indicated that the bone and skin contrary to general believes contained higher distribution of nutrients like fat and protein as well as mineral content like calcium when compared to that of the flesh. The protein content was highly concentrated in the skin and least in the flesh. The skin contained 26.77%, 27.20% and 28.00% protein for cat, croacker and mackerel fish while the flesh contained 14.60%, 15.22% and 18.28% fish respectively. However, the mineral contents were uniformly distributed in the body parts except for calcium contents which are highly concentrated in the bone.
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The object which I have kept in view in the research, the first results of which are described in this paper, has been to ascertain as far as possible what substances are really present in the watery extract of fresh muscle, and which of the substances commonly described as being present in it are really due to changes taking place in the flesh during the processes of analysis in short which of the substances obtained from flesh are educts , and which are mere products therefrom.
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