Index Catalog // ScholarsArchive@OSU

Breeding tomato for increased fruit phenolics

Creator:: Boches, Peter S.
Abstract:: The purpose of this research was to develop tools and germplasm for the production of tomatoes (Solanum lycopersicum L.) with high fruit phenolics without the use of genetic engineering. A candidate gene analysis was undertaken to identify genes regulating anthocyanin biosynthesis in tomato fruit (Aft, Abg, atv, and Purple Smudge)....
Resource Type:: Dissertation
Full Text:: : ____________________________________________________________________ James R. Myers The purpose of this research was to develop tools and germplasm for the

Breeding tomatoes for improved antioxidant activity

Creator:: Mes, Peter Jack, 1976-
Abstract:: Purple tomatoes (Lycopersicon esculemtum) were bred by incorporating genes that result in anthocyanin production in the skin of fruits. These genes originally came from related wild species as no naturally occurring genes encoding fruit anthocyanin expression are known within the cultivated species. By combining Aft or Abg with atv or...
Resource Type:: Dissertation
Full Text:: Improved Antioxidant Activity. Abstract approved: / t-"1 ■—c 1 ^ / James R. Myers/ Purple

Variation and heritability of vegetative, reproductive and fruit chemistrytraits in black raspberry (Rubus occidentalis L.)

Creator:: Dossett, Michael
Abstract:: In recent years, there has been renewed interest in black raspberry (Rubus occidentalis L.) breeding. This has been spurred by an increase in black raspberry consumption due to studies that have shown them to be particularly high in anthocyanin content indicating high levels of antioxidants. Present cultivars are ill adapted...
Resource Type:: Masters Thesis
Full Text:: diallel, consisting of 10 parents (eight cultivars, a wild selection, and a bulk pollen sample from R

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Creator:: Pastor del Rio, Jose L.
Abstract:: Color stability and mouth feel quality are two of the most important aspects of red wine quality. Anthocyanins and proanthocyanidins are responsible for these attributes and it has been shown that weather conditions during the growing season and grape maturity can effect these components in wine. However, investigations into proanthocyanidin...
Resource Type:: Masters Thesis
Full Text:: . By harvest time, 2003 had the highest concentration of proanthocyanidins in seeds (per berry

Changes in developing strawberry fruit : I. Cell division and enlargement ; and II. Biosynthesis of anthocyanins and other phenolics and activity of associated enzymes

Creator:: Cheng, Guiwen
Abstract:: Size and color are important visual quantity attributes of the fruit of strawberry (Fmgaria x ananassa Duch.). Strawberry cultivars produce fruit of a characteristic size and color, the later being the result of accumulation of particular anthocyanins. This research sought to determine the basis for genotypic differences in fruit size...
Resource Type:: Dissertation
Full Text:: anthocyanins. The activity of PAL was low during the white berry stage, when fruit growth was rapid. A UDP

Thermal and enzymatic degradation of raspberry anthocyanins

Creator:: Daravingas, George Vasilios
Abstract:: The elucidation of the structure of the red pigments of the black raspberries. Monger variety, was achieved. The components of the pigment of the berries were (a) cyanidin-3-glucoside, (b) cyanidin-3, 5-diglucoside, (c) cyanidin-3-diglucoside and (d) cyanidin-3-rhamnoglucosido- 5-glucoside. The elucidation was carried out after isolation, purification, concentration and chromatographic separation of...
Resource Type:: Dissertation
Full Text:: components in the anthocyanin pigment of the Willamette red rasp- berry based on the R values and

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Creator:: Miller, Wallace J.
Resource Type:: Masters Thesis
Full Text:: Off-color 30 Comparison of the Depth of Color in Sucrose and Dextrose Berry Juice Solutions 30 The

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Creator:: Wang, Wenjie
Abstract:: The objectives of this research were to investigate the optimal conditions for anthocyanins extraction from different anthocyanin rich fruit and to develop microencapsulation formulation for improving stability of anthocyanin extracts. In the extraction optimization study, two extraction methods, "conventional solvent extraction (CE)" and "ultrasound-assisted extraction (UE)" for three different anthocyanin-rich...
Resource Type:: Masters Thesis
Full Text:: Reference (1) Delgado-Vargas, F.; Jiménez, A. R.; Paredes-López, O. Natural Pigments: Carotenoids

Characterization of anthocyanins in fruit juices and natural colorants

Creator:: Hong, Victor
Abstract:: A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained...
Resource Type:: Dissertation
Full Text:: .. 1906 pigments not Menltfled p/o blueberry Swarsalot.. t9M * xa J>t j)n .mv - 3-glu /r Ob #>l w/f/m

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

Creator:: Boyles, Matthew J.
Resource Type:: Masters Thesis
Full Text:: , R. caucasicus (Torre and Barritt, 1977). This is the only reported occurance of pelargonidin

ScholarsArchive@OSU

Breeding tomato for increased fruit phenolics

Breeding tomatoes for improved antioxidant activity

Variation and heritability of vegetative, reproductive and fruit chemistrytraits in black raspberry (Rubus occidentalis L.)

Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extraction into wine

Changes in developing strawberry fruit : I. Cell division and enlargement ; and II. Biosynthesis of anthocyanins and other phenolics and activity of associated enzymes

Thermal and enzymatic degradation of raspberry anthocyanins

The color reaction of dextrose with the anthocyan pigments of frozen strawberries

Investigation of Optimal Extraction Conditions and Microencapsulation Technique for Stabilizing Anthocyanins and Polyphenols from Fruit Materials

Characterization of anthocyanins in fruit juices and natural colorants

Anthocyanin composition of red raspberry juice : influences of variety, processing, and environmental factors

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