An extended interspecific gene pool available to peach and almond breeding as characterized using simple sequence repeat (SSR) markers     

P. Martínez-Gómez  S. Arulsekar  D. Potter  T.M. Gradziel 《Euphytica》2003,131(3):313-322

Genetic diversity, as revealed by eighteenSimple Sequence Repeat (SSR) markers inthirty almond [P. dulcis (Mill.) D.A.Webb], twenty fresh-market peach [Prunus persica (L.), Basch], fifteenprocessing clingstone peach cultivars, andten rootstocks, established the geneticrelatedness among cultivars andcharacterized the variation within andbetween species. One accession each of thewild Prunus species, P.davidiana [(Carriere) Franch] and P.webbii [(Spach.) Vieh.], was included inthe analysis. The number of presumedalleles revealed by the SSR analysis rangedfrom one to six in peach whereas almondcultivars showed a range of three to nine.Peach cultivars clustered into ten groups,which are in general agreement withdocumented origin. Most processingclingstone peach cultivars clusteredseparately from fresh-market freestonecultivars supporting a distinct origin. Twomajor clusters were observed in almond withone containing California cultivars and theother containing European cultivars and theimportant California cultivar Mission.Results establish the value of SSR markersfor distinguishing different geneticlineages and characterize an extensive andlargely unexploited inter-species gene poolavailable to peach and almond breedingprograms.  相似文献   

Transformation of organoarsenical species by the microflora of freshwater crayfish     

Devesa V  Loos A  Súñer MA  Vélez D  Feria A  Martínez A  Montoro R  Sanz Y 《Journal of agricultural and food chemistry》2005,53(26):10297-10305

A study of the transformation of arsenic species by the microflora of the freshwater crayfish Procambarus clarkii was carried out. The study of the degradation of AB (arsenobetaine) was performed in aerobic conditions in two culture media (tryptic soy broth and saline medium) at two temperatures (30 and 8 degrees C). The microflora transformed AB into TMAO (trimethylarsine oxide), DMA (dimethylarsinate), MA (methylarsonate), and an unidentified compound (U1). The quickest transformations were carried out by microflora from hepatopancreas incubated in saline medium at 30 degrees C. The individualized study of other arsenic species [AC (arsenocholine), TETRA (tetramethylarsonium ion), TMAO, DMA, and MA] was also performed in saline medium. The only transformation observed was of AC into AB. The bacteria possibly responsible for AB degradation were isolated, identified by phenotypic and genotypic methods, and individually assayed for AB transformation. Only isolates allocated to the species Pseudomonas putida were able to metabolize AB.  相似文献   

Acute toxicity of zinc and arsenic to the warmwater aquatic oligochaete <Emphasis Type="Italic">Branchiura sowerbyi</Emphasis> as compared to its coldwater counterpart <Emphasis Type="Italic">Tubifex tubifex</Emphasis> (Annelida,Clitellata)     

Haroldo Lobo  Leire Méndez-Fernández  Maite Martínez-Madrid  Michiel A. Daam  Evaldo L. G. Espíndola 《Journal of Soils and Sediments》2016,16(12):2766-2774

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Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla     

Doblado R  Zielinski H  Piskula M  Kozlowska H  Muñoz R  Frías J  Vidal-Valverde C 《Journal of agricultural and food chemistry》2005,53(4):1215-1222

Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the effect of fermentation on the antioxidant vitamin content and on the antioxidant capacity. Bacterial counts and pH values, vitamins C and E, carotenoids, glutathione (GSH), superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), lipid peroxidation in unilamillar liposomes, and Trolox equivalent antioxidant capacity (TEAC) were evaluated in raw and processed cowpea flours. gamma-Tocopherol and delta-tocopherol were found in raw cowpea, whereas vitamin C and carotenoids were not detected. An increase in the vitamin E activity was observed in PF, whereas vitamin C and carotenoids were not detected in fermented cowpea flours. Fermentation or heat treatment in an autoclave after fermentation produced processed cowpea flours with lower PRTC, glutathione content, and SOD-like activity than those of the raw seeds. However, those processes increased the capacity to inhibit the lipid peroxidation in unilamellar lipoposomes and TEAC. According to the results obtained in this study, the fermentation of cowpeas (naturally or with L. plantarum) and fermentation and subsequent heat treatment in an autoclave are good processes to obtain functional cowpea flours having higher antioxidant capacity than the raw legume.  相似文献   

Effect of calcium on the oxidation of linoleic acid by potato (Solanum tuberosum var. Desiree) tuber 5-lipoxygenase     

López-Nicolás JM  Bru Martìnez R  García-Carmona F 《Journal of agricultural and food chemistry》2000,48(2):292-296

When the effect of calcium on the oxidation of linoleic acid by potato tuber 5-lipoxygenase (LOX) was investigated, it was seen to promote the enzyme's activity at pH values higher than the optimum pH of 6.3, resulting in an enzyme activation at alkaline pH. Kinetic analysis of calcium activation at different pH values revealed that the cation abolished the inhibition by high substrate concentration, which occurs in the absence of Ca(2+), thus leading to activation at high substrate concentration. Studies were conducted to investigate the influence of Ca(2+) on the physicochemical nature of the substrate and its effect on the LOX activity expression. It was concluded that the aggregation mode rather than the aggregation state of linoleic acid is responsible for potato 5-LOX changes.  相似文献   

Effect of red grapes co-winemaking in polyphenols and color of wines   总被引：1，自引：0，他引：1  

Lorenzo C  Pardo F  Zalacain A  Alonso GL  Salinas MR 《Journal of agricultural and food chemistry》2005,53(19):7609-7616

The red grapes co-winemaking effect on phenolic fraction and wine color has been studied for the first time, where Monastrell was comacerated and cofermentated with Cabernet Sauvignon and Merlot. Changes in the relative abundance of anthocyanins were observed as well as hyperchromic shifts at 530 and 620 nm; these effects remain constant after aging. Co-winemaking also favored copigmentation, giving way to more stable anthocyanins and facilitating their polymerization. With regard to color evolution, the mixture of Monastrell with Merlot grapes was more appropriate than with Cabernet Sauvignon for aging wines in oak barrels. The extent of copigmentation was more important in young wines than in aged wines. This is mainly due to the self-anthocyanin monomer reactions in the case of young wines, whereas in aged wines copigmentation is mainly due to the reaction between the anthocyanins and other polyphenolic cofactors. Discriminant analysis showed the possibility of differentiating wines according to the aging time and the type of wine, with color parameters (color intensity, OD 620 nm, and OD 520 nm) being the most important discrimination variables in the first case and petunidin-3-glucoside and peonidin-3-glucoside contents in the second case.  相似文献   

Weed management and irrigation are key treatments in emerging black truffle (Tuber melanosporum) cultivation     

A. Olivera  C. R. Fischer  J. A. Bonet  J. Mart��nez de Arag��n  D. Oliach  C. Colinas 《New Forests》2011,42(2):227-239

Interest in conversion of marginal agricultural lands to small oak woodlands for the production of black truffles (Tuber melanosporum Vittad.) is increasing in the native black truffle areas of France, Spain and Italy as well as suitable or amended sites throughout the world due to high economic returns for gastronomically valuable truffles. Successful long-term management of a perennial plantation replacing an annual crop requires understanding the system in all phases of the life cycle, and in the case of truffles this involves understanding the interactive growth of the aboveground host and the belowground symbiotic ectomycorrhizal fungus whose fruitbody is the desired truffle. Here we focus on the pre-production phase, 4 years after establishing the truffle-oak plantation and prior to truffle production. We tested the influence of weed control, irrigation and fertilizer, each at 3 levels, on plant growth and ectomycorrhizal proliferation in three truffle-oaks plantations in northeast Spain. Results show that adequate weed control improves root and shoot dry weight while fertilizer and irrigation treatments did not influence plant growth. The low dose of irrigation (50% of the estimated water deficit for the site) and glyphosate weed control both increased total root tips/plant and T. melanosporum colonized tips (ectomycorrhizae) by approximately two-fold, compared to control treatments. Distribution of the ectomycorrhizae within the soil profile was significantly influenced by the low dose irrigation treatment, with increases observed in the 10?C20 cm and the 20?C30 cm deep layers compared to the control and high irrigation treatments. Four years after planting, T. melanosporum remained the dominant fungal symbiont, despite the presence of 14 other ectomycorrhizal morphotypes from these sites.  相似文献   

Canopy structure analysis for estimating forest regeneration dynamics and growth in <Emphasis Type="Italic">Nothofagus pumilio</Emphasis> forests     

Guillermo J. Martínez Pastur  Pablo L. Peri  Juan M. Cellini  María V. Lencinas  Marcelo Barrera  Horacio Ivancich 《Annals of Forest Science》2011,68(3):587-594

•Introduction   

Silviculture systems applied in Nothofagus pumilio forests are based on opening the canopy to stimulate natural regeneration by modifying light and soil moisture. The objective is to evaluate regeneration dynamics of N. pumilio along different forest canopy and solar radiation gradients.  相似文献   

Microbial community structure in forest soils treated with a fire retardant     

M. Díaz-Raviña  E. Bååth  A. Martín  T. Carballas 《Biology and Fertility of Soils》2006,42(6):465-471

The influence of a fire retardant (Firesorb, an acrylic–acrylamide copolymer) on the microbial community structure determined by phospholipid fatty acid (PLFA) analysis was examined under laboratory conditions using two different textured soils under pine forest. Firesorb was added to unheated and heated soil samples (350°C for 10 min followed by reinoculation, to mimic a forest fire) at three levels of application (none, usual and three times the usual levels), and measurements were made after 12 weeks of incubation. The relative importance of the three factors considered on the PLFA profiles was as follows: soil heating ≫ soil texture ≈ Firesorb treatment. In the unheated soils, Firesorb had a larger effect than soil texture, while the opposite was found in the heated soils. Soil heating reduced the total PLFAs, while Firesorb tended to increase them in both the unheated and heated soils. Soil heating decreased the PLFAs indicative of gram-positive (G⁺) bacteria and tended to increase the fatty acids associated with gram-negative (G⁻) bacteria and, to a lesser extent, the PLFA 18:2ω6, considered to be predominantly of fungal origin. Firesorb treatment decreased the G⁻/G⁺ bacteria ratio in the heated soils but tended to increase it in the unheated soils, the effect being dose dependent.  相似文献   

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method     

Nunez YP  Carrascosa AV  González R  Polo MC  Martínez-Rodríguez AJ 《Journal of agricultural and food chemistry》2005,53(18):7232-7237

Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce sparkling wines following the traditional or champenoise method. The wines were aged with the yeast for 9 months, with samples being taken each month for analytical and sensory determinations. The wines elaborated with mutant strain IFI473I demonstrated an accelerated release of protein, amino acids, and polysaccharides. An analysis of the secreted polysaccharides revealed that mannose was the major sugar present. The effects of the products released by yeasts on the foaming properties of the wines were determined by both sensory and instrumental analysis. In all cases, the wines elaborated with mutant strain IFI473I showed improved foaming properties as compared to wines fermented without this strain. Similar results were obtained at a decreased aging time of 6 months, thereby confirming the capacity of IFI473I strain to carry out an accelerated autolysis. These results demonstrate that mutant strain IFI473I can significantly reduce production times of high-quality sparkling wines.  相似文献