Fruit Analysis: (18 Molecular Methods of Plant Analysis)

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biology on the improvement of existing and the introduction of new methods; - 2. the difficulty in finding many new analytical methods in specialized journals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes to incomplete, that it is difficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for the success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, complete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes. Editorial The earlier series of Modern Methods of Plant Analysis was initiated by Michel v.

Table of Contents:
Non-Intrusive Fruit and Plant Analysis by Laser Photothermal Measurements of Ethylene Emission.- 1 Introduction.- 2 The Photothermal Deflection Method.- 3 Photoacoustics Using a CO2 Laser.- 4 Photoacoustics Using a CO Laser.- 5 Résumé.- References.- Induction of Fruit Aroma and Quality by Post-Harvest Application of Natural Metabolites or Anaerobic Conditions.- 1 Biosynthesis and Degradation of Aroma Volatiles in Fruits During Post-Harvest Life.- 2 Induction of Aroma Volatile Production by Application of Aldehydes, Alcohols and Acids.- 3 Induction of Aroma Volatile Production by Pre-Storage Under Anaerobic Conditions.- 4 Conclusion.- References.- The Analysis of Flavouring Compounds in Grapes.- 1 Introduction.- 2 Methoxypyrazines.- 3 Glycosidically Bound Flavour Compounds of Grapes.- 4 Conclusion.- References.- Analysis of Bitter Principles in Citrus.- 1 Introduction.- 2 Limonoid Bitterness.- 3 Flavonoid Bitterness.- References.- Phenolic Content and l-Phenylalanine Ammonia-Lyase Activity In Peach Fruit.- 1 Introduction.- 2 Phenolic Content and Phenolic Composition of Peach Fruit.- 3 PAL Activity in Peach Fruit.- 4 Factors Affecting Phenolic Content and PAL Activity in Peach Fruit.- 5 Concluding Remarks.- References.- Astringency in Persimmon.- 1 Introduction.- 2 Persimmon Tannin.- 3 Analytical Methods.- 4 Quantitative Changes in Tannins.- 5 Notes on Analytical Methods.- References.- Analysis of Fresh and Dried Apricot.- 1 Introduction.- 2 Fresh Apricot Assessment.- 3 Dried Apricots.- References.- Almond Nut Analysis.- 1 Introduction.- 2 Determination of Total Nitrogen (Crude), Protein, Amino Acid and Free Amino Acid.- 3 Determination of Carbohydrate in Almond Kernels.- 4 Determination of Gums and Mucilage.- 5 Pectin Determination.- 6 Determination of Dietary Fibre inAlmond.- 7 Mineral Elements Measurement in Almond Kernels.- 8 Determination of Dry Matter and Inorganic Ash.- 9 Qualitative and Quantitative Determination of Cyanide in Almond.- References.- Genetic Characterization of Chestnut.- 1 Introduction.- 2 The Importance of Chestnut Genetic Analysis.- 3 DNA Extraction and Purification.- 4 DNA Amplification by Polymerase Chain Reaction (PCR).- 5 DNA Separation of the PCR Products by Gel Electrophoresis.- 6 Sample of Chestnut Analysis and Discrimination of Strains.- References.