DOCSLIB.ORG

Fruit Photosynthesis and Phosphoenolpyruvate Carboxylase Activity As Affected by Lightproof Fruit Bagging in Satsuma Mandarin

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fruit Photosynthesis and Phosphoenolpyruvate Carboxylase Activity As Affected by Lightproof Fruit Bagging in Satsuma Mandarin J. AMER.SOC.HORT.SCI. 137(4):215–220. 2012. Fruit Photosynthesis and Phosphoenolpyruvate Carboxylase Activity as Affected by Lightproof Fruit Bagging in Satsuma Mandarin Shin Hiratsuka1, Yuka Yokoyama, Hiroshi Nishimura, Takayuki Miyazaki, and Kazuyoshi Nada Graduate School of Bioresources, Mie University, Tsu, Mie 514-8507, Japan ADDITIONAL INDEX WORDS. chlorophyll, rind, sugar content ABSTRACT. To clarify why fruit bagging reduces sugar content at harvest, we investigated its effect on carbon dioxide assimilation by Satsuma mandarin (Citrus unshiu) fruit through photosynthesis and phosphoenolpyruvate carboxylase –2 –1 (PEPC; enzyme code 4.1.1.31). Seasonal changes in gross photosynthesis ranged from 70 to 400 mmolÁd Áh O2 with a peak at 99 days after full bloom (DAFB) when the assimilation rate of fruit was comparable to that of leaves. However, a peak showing net photosynthesis appeared at 112 DAFB because of high fruit respiration. When fruit were bagged at 85 DAFB, the net photosynthetic peak disappeared, perhaps as a result of the decline in chlorophyll content in the rind. Sugar and organic acid content in the bagged fruit were 0.3% and 0.16% less, respectively, than controls at the mature stage (204 DAFB). PEPC activity in the rind was much higher than in leaves on a protein basis; it increased between 92 and 112 DAFB and showed a peak of 72 units. The PEPC activity peak was also 90% of control after fruit bagging. Thus, just before their color development, mandarin fruit assimilate CO2 actively through photosynthesis and PEPC. However, these activities are inhibited by bagging, likely resulting in lower sugar content at harvest. The concomitant activation of PEPC and photosynthesis between 99 and 126 DAFB indicates that CO2 fixed by PEPC might be used for photosynthesis in mandarin fruit, because photosynthesis in several fruit such as apple (Malus pumila) and pea (Pisum sativum) is considered to have an intermediate status among C3, non-autotrophic tissue, and C4/CAM photosynthesis. 14 In Japanese commercial fruit tree orchards, young fruit often Jones, 1981), and in citrus (Citrus sp.) fruit, CO2 assimilation are covered with paper bags to prevent fungal, insect, and by the fruit and distribution among the fruit tissues have been physical damage and to promote color development on the fruit well studied. In grapefruit (Citrus paradisi), the 14C in the juice skin. Fruit bagging also seems to be useful for reducing the use of tissue was significantly higher when fruit were incubated in the pesticides. However, bagging usually lowers sugar content at dark than in the light between 2 and 6.5 months after anthesis, harvest (Arakawa et al., 1994; Huang et al., 2009; Proctor and and little 14C-photosynthate was detectable (Yen and Koch, 14 Lougheed, 1976; Watanabe et al., 2011). This phenomenon 1990). Bean and Todd (1960) proved CO2 uptake by young generally is considered to be caused by inhibiting fruit photosyn- ‘Valencia’ orange (Citrus sinensis) fruit; incorporated 14C was thesis by shading, weakening fruit sink strength resulting from distributed into sugars, amino acids, and organic acids in rind lower light and increased temperature and moisture in the bag, or tissues under light conditions, but not into sugars in the juice both. However, little supportive experimental evidence has been sacs. In experiments determining the role of fruit CO2 assimi- provided. lation in citric acid accumulation of Citrus natsudaidai juice Photosynthesis occurs in fruit of many crop plants. Photo- sacs, the level of juice 14C was also greater in fruit placed into the synthetic activity of coffee fruit (Coffea arabica)seemsto dark than the light (Akao and Tsukahara, 1979). Thus, CO2 fixed contribute 20% to 30% of the total photosynthesis of the tree by photosynthesis in fruit does not seem to be accumulated in the (Lopez et al., 2000). Pods of pea and soybean (Glycine max) juice, although carbon assimilated by PEPC would be stored as photosynthesize in two distinct layers; the outer layer, comprising organic acids and/or amino acids in citrus. chlorenchyma of the mesocarp, captures CO2 from the outside CO2 assimilation by fruit PEPC has been well studied atmosphere and the inner layer, a chloroplast-containing epider- (Diakou et al., 2000, Moing et al., 2000, Munoz et al., 2001), mis lining the pod gas cavity, reassimilates the CO2 released and a possible role for PEPC in organic acid accumulation from respiring seeds in the pod cavity (Atkins et al., 1977; in the juice was reported in peach (Prunus sp.) (Moing et al., Quebedeaux and Chollet, 1975). However, in fleshy fruit, the 2000), although other metabolic factors such as vacuolar storage subepidermal layers contain chlorophyll during the early de- ability also were linked to organic acid accumulation (Moing velopmental stages, and photosynthesis is confirmed in some et al., 1999). The pods of pea and soybean possess higher PEPC plant species. CO2 exchange through the epidermis has been activity than the leaves, and pod PEPC seems to participate in best documented in young apple fruit (Blanke and Lenz, 1989; CO2 assimilation (Atkins et al., 1977; Quebedeaux and Chollet, 1975). However, there is little information on the physiological role of fruit PEPC in sugar accumulation of mature fruit. Received for publication 31 Jan. 2012. Accepted for publication 24 May 2012. According to Blanke and Lenz (1989), fruit have an intermediate This work was supported in part by Grants-in-Aid from the Ministry of Education, Culture, Sports, Science and Technology of Japan (No. 19658013 status between C3 and C4/CAM photosynthesis, and thus fixation and 23658029). of CO2 by PEPC might contribute to sugar accumulation in fruit. 1Corresponding author. E-mail: [email protected]. Recently, Walker et al. (2011) suggested that organic acids J. AMER.SOC.HORT.SCI. 137(4):215–220. 2012. 215 dissimilated through phosphoenolpyruvate carboxykinase using a glass homogenizer. The homogenate was centrifuged at (PEPCK) are used for gluconeogenesis in cherry (Prunus avium) 20,000 gn for 10 min and the supernatant was passed through a fruit. Sephadex G-25 (Pharmacia, Uppsala, Sweden) column to remove The present study was conducted to verify the lightproof fruit polyphenols. The protein fraction gathered was saturated with bagging effect on sugar concentration at harvest in Satsuma 80% ammonium sulfate and the protein was collected by mandarin. Then, the effect of fruit bagging on fruit photosynthesis centrifugingat 20,000 gn for 10 min. The sediment was redis- and PEPC activity was characterized during fruit development. solved in a small amount of the buffer and dialyzed against the same buffer overnight. All procedures were carried out below Materials and Methods 4 °C. The protein concentration of the sample was determined according to the method of Bradford (1976) and the samples PLANT MATERIALS. Three adult trees of Satsuma mandarin (cv. were stored at –80 °C until use. Okitsuwase) were used at an experimental farm of Mie PEPC activity was determined as NADH oxidation using University, Tsu, Mie, Japan. The 90 fruit (30 fruit per tree) were a coupling reaction with malate dehydrogenase (MDH) (Kumar covered with paper bags (18 cm long · 14 cm wide; Kobayashi et al., 1989). The reaction mixture consisted of 100 mg protein, Bag Mfg. Co., Iida, Japan) coated black inside, which cut the 20 units MDH (Wako Chemical, Osaka, Japan), 1.5 mM NADH, transmitted light more than 99%, at 85 d after full bloom. This bag 1mM dithiothreitol, 10 mM NaHCO3, and 5 mM MgCl2 in 0.05 has been used for improving fruit coloration of peach in practical M Tris-HCl buffer (pH 7.8). The total volume of the mixture culture of Japan. Nine fruit from three trees (three fruit per tree) was 1.4 mL. The reaction was started by adding phosphoenol- were sampled at 92, 99, 112, 126, 140, and 161 DAFB and used pyruvate (PEP) at a final concentration of 2.3 mM; the reaction for determination of chlorophyll content, photosynthesis and was allowed to stand for 2 h at 25 °C and the decrease in OD respiration rate, and PEPC activity. Nine unbagged fruit from 340 nm was recorded. As a control, buffer without any protein three trees (three fruit per tree) were used as controls for each date. was used. Before use, the buffer had been bubbled with N2 gas To determine the effect of bagging on sugar and acid content for at least 1 h and stored in a desiccator containing 2 M NaOH. in mature fruit, 15 bagged fruit and 15 unbagged fruit were The experiment was repeated three times. Enzyme activity was sampled randomly from the canopy surface of the same trees expressed in units (1 unit = 1 mmol NADH oxidation per milligram (five fruit per tree) at 204 DAFB. protein per hour). DETERMINATION OF CHLOROPHYLL CONTENT IN THE RIND. For DETERMINATION OF SUGAR AND ACID CONTENT. At fruit chlorophyll determination, 15 rind discs (4 mm diameter) were maturation (204 DAFB), 15 fruit each were sampled from prepared from three orientations of five fruit using a cork borer, bagged and unbagged treatments as described previously, and and albedo tissue was removed by a razor blade. The five some juice was squeezed from each fruit. Then, the sugar content randomly selected discs were homogenized in a glass homoge- was determined by a refractometer (Atago, Tokyo, Japan) and nizer containing 80% acetone at 0 °C. After centrifugation at the organic acid content by titration with 0.1 M NaOH. Based on 15,000 gn for 5 min, the supernatant volume was adjusted to 3 mL the titration value, the citric acid content was calculated (1 mL with 80% acetone. Based on the method of Arnon (1949), of 0.1 M NaOH = 6.4 mg citric acid).
Load more

Recommended publications
  • Writing As Aesthetic in Modern and Contemporary Japanese-Language Literature
    At the Intersection of Script and Literature: Writing as Aesthetic in Modern and Contemporary Japanese-language Literature Christopher J Lowy A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy University of Washington 2021 Reading Committee: Edward Mack, Chair Davinder Bhowmik Zev Handel Jeffrey Todd Knight Program Authorized to Offer Degree: Asian Languages and Literature ©Copyright 2021 Christopher J Lowy University of Washington Abstract At the Intersection of Script and Literature: Writing as Aesthetic in Modern and Contemporary Japanese-language Literature Christopher J Lowy Chair of the Supervisory Committee: Edward Mack Department of Asian Languages and Literature This dissertation examines the dynamic relationship between written language and literary fiction in modern and contemporary Japanese-language literature. I analyze how script and narration come together to function as a site of expression, and how they connect to questions of visuality, textuality, and materiality. Informed by work from the field of textual humanities, my project brings together new philological approaches to visual aspects of text in literature written in the Japanese script. Because research in English on the visual textuality of Japanese-language literature is scant, my work serves as a fundamental first-step in creating a new area of critical interest by establishing key terms and a general theoretical framework from which to approach the topic. Chapter One establishes the scope of my project and the vocabulary necessary for an analysis of script relative to narrative content; Chapter Two looks at one author’s relationship with written language; and Chapters Three and Four apply the concepts explored in Chapter One to a variety of modern and contemporary literary texts where script plays a central role.
    [Show full text]
  • Dining at Andaz Tokyo Man with a Mission
    NOVEMBER 2015 Japan’s number one English language magazine OKINAWA Island Life and Local Color MAN WITH A MISSION Hungry Like the Wolf DINING AT ANDAZ TOKYO Haute Cuisine atop Toranomon ALSO: Revisiting the Heroic Return of Apollo 13, Fall Foliage Guide, Artistic Tokyo, People, Parties, and Places,www.tokyoweekender.com and Much NOVEMBERMore... 2015 ZP_IPTL_Pub_A4_151029_FIX_vcs6 copy.pdf 1 29/10/2015 15:36 C M Y CM MY CY CMY K NOVEMBER 2015 www.tokyoweekender.com ZP_IPTL_Pub_A4_151029_FIX_vcs6 copy.pdf 1 29/10/2015 15:36 NOVEMBER 2015 CONTENTS 26 C OKINAWA SPECIAL M Windows into the world under the waves, Y island cuisine, and music beyond eisa CM MY 16 24 32 CY CMY K DINING AT ANDAZ TOKYO FALL FOLIAGE GUIDE MAN WITH A MISSION A celebration of seasonal food—and Get out and see the autumn leaves before Bow wow wow yippee yo yippee yay: flowers—served at the highest level they make like a tree and... This wolfpack band is on the prowl 6 The Guide 12 Tokyo Motor Show 22 Dominique Ansel Fashion for the encroaching autumn chill These are a few of the concept cars that He brought the cronut to the foodie world, and the perfect cocktail for fall got our engines running but the French chef has more in store 8 Gallery Guide 14 Omega in Orbit 34 Noh Workshops Takashi Murakami brings the massive Apollo 13 Commander James Lovell believes Stepping into Japanese culture through a “500 Arhats” to the Mori Museum mankind should keep its eyes on the stars centuries-old theatrical tradition 10 Kashima Arts 20 RRR Bistro 38 People, Parties, Places For
    [Show full text]
  • Tangerine Dreams Squeezed Into Whisky Or Steeped in a Bath— Japanese Citrus Works Its Magic on Adam H
    ESSAY Tangerine Dreams Squeezed into whisky or steeped in a bath— Japanese citrus works its magic on Adam H. Graham. ILLUSTRATED BY WASINEE CHANTAKORN ANY FOOD TRAVELER worth their salt accepts past stretches of sun-kissed orange groves that certain items never taste as good at home punctuated by views of the tranquil azure as they do at their source. I’ve sampled zesty ocean, and roadside stands selling boxes full olive oils in Italy, sipped tasty zin in Oz, and of the orange balls for ¥100. These ponkan, devoured strange fruit in Colombia... and also known as Chinese honey oranges, are every one, after being wrapped, packed and harvested on Yakushima in December. While hauled home, lost a little bit of magic if not a I sat slouched in the boxy car, queasy from my whole lot of flavor. This rule is also true of stomach bug, my guide, eager to redeem the Japanese citrus fruits, which, according to experience, asked if I wanted to taste a freshly Japan’s unique Tanaka classification system, plucked ponkan. “It will help your stomach,” exist in 162 varietals, each as subtle and she said. I was skeptical, but acquiesced. nuanced as you’d expect of something that’s She stopped the car and plucked an been crossbred in the country for 2,000 years. armful from a tree and offered me pick of the My first brush with Japanese citrus was litter. The peel fell away and the flesh inside in December 2012 on a crazy one-night trip was sweet, juicy and especially fragrant, to the island of Yakushima to celebrate my somewhere on the citrus scale between 40th birthday.
    [Show full text]
  • Healthy Foods Full of Fruits and Vegetables Is Another Hiroshima Vegetables Principle Vegetables of Principle Fruits of Hiroshima Specialty
    Global Hiroshima specialties [Fruits and vegetables] Made in HIROSHIMA (unit/t) (unit/t) What are ? Production volume of Production volume of Healthy foods full of fruits and vegetables is another Hiroshima vegetables principle vegetables of principle fruits of Hiroshima specialty. Hiroshima is a producer of good-luck foods such as wakegi (Welsh onion) and Hiroshima Prefecture Hiroshima Prefecture kuwai (Chinese Arrowhead) used in traditional festival cuisines, and is also one of Wakegi No. 1 No. 1 (Welsh onion) 1,428 in Japan Lemon 4,291 in Japan the top domestic producers of autumn-sowed potatoes. Large-sized asparagus and What is ? Kuwai No. 2 No. 1 Hiroshima fruit bell peppers are shipped as Hiroshima specialties, and also actively cultivated is (Chinese Arrowhead) 207 in Japan Navel orange 3,227 in Japan No. 6 No. 2 Citrus fruits cultivated in the island areas of Seto Inland Hiroshima-na, a leafy Konnyaku potato 425 in Japan Hassaku orange 7,051 in Japan vegetable used for No. 7 No. 3 Sea is famous all over Japan, boasting an impressive Snow peas 729 in Japan Dekopon orange 3,926 in Japan production volume. On the other hand, cold-area crops Hiroshima-na pickles, and No. 4 such as apples can be cultivated in the mountain areas. a new type of cabbage that Tomato 8,160 Kiyomi orange 1,078 in Japan No. 6 Hiroshima has the perfect environment for a wide is great for okoyomiyaki. Spring onion 5,900 Fig 676 in Japan variety of fruits. Hiroshima possesses outstanding Wakegi of Hiroshima is popular No.
    [Show full text]
  • Home Site Map Privacy Policy Contact Ehime Mikan Harehime
    ●English ●中文（繁体語） ●日本語 Home Varieties of Citrus eat the whole fruit seedless easy to peel with hands with inner thin skin Ehime Mikan Harehime Dekopon Iyokan Ponkan Setoka Haruka Kiyomi Kara Kawachi-Bankan Beni-Madonna Kanpei Home │ Site map │ Privacy policy │ Contact Copyright © Ehime “Ai-Food” promotion Organaization All Rights Reserved. ●English ●中文（繁体語） ●日本語 Home Varieties of Citrus Ehime Mikan Easy to peel, Eat the whole fruit The reason of its high popularity is its easiness to eat. As easy to peel by When Japanese hear the word "Mandarin orange (mikan)", "Ehime" springs hand (so-called zipper skin) and seedless, you could eat a whole segment to their minds. Ehime is known as the Citrus Kingdom, and "Ehime Mikan" is even with inner skin. There is a good way to differentiate a delicious Mikan one of the best citrus fruits of Ehime. Raised by full of sunlight and the sea from others. Choose "Ehime Mikan" with more flatted head, smaller stem wind, "Ehime Mikan" has a fabulous taste with well-balanced sweetness and and deeper color. tartness. Everyone loves this cultivar. Note "Ehime Mikan" was widely cultivated around 1900, and its cultivation has been operated up to date. During this time, our predecessors have developed the technology of growing better mandarins. As result, Ehime boasts the top-class quality and high production of mandarins in Japan. *Reference from JA Standard 1・・・more than 5.0cm less than 6.1cm 2・・・more than6.1cm less than 7.3cm 3・・・more than 7.3cm less than 8.8cm 4・・・more than 8.8cm less than 10.2cm 5・・・more than 10.2cm less than 11.6cm Home │ Site map │ Privacy policy │ Contact Copyright © Ehime “Ai-Food” promotion Organaization All Rights Reserved.
    [Show full text]
  • Artisan Award Winners 2020 Bronze
    ARTISAN AWARD WINNERS 2020 BRONZE A&E Gourmet The Sunshine Administra s.r.o. Orange Marmalade with Stag's Breath Liqueur Administra s.r.o. Seville Orange Marmalade --- Fine Cut Administra s.r.o. Five Citrus Marmalade Akaka Falls Farm Calamondin Yuzu Liquor Marmalade Akaka Falls Farm Tangerine Gala Apple Akaka Falls Farm Tangerine Hawaiian White Pineapple Akaka Falls Farm Tangerine Dark Chocolate ARTISAN AWARD WINNERS 2020 BRONZE Alan Gray's Alan Gray's Seville Orange Scotch Marmalade And Ligguey Citrus Marmalade mixed with other local fruit Baked in Belfast Gin and Tonic Preserve Blanka Milfait Sweet Orange & Wild Forest Cranberries Blanka Milfait Sweet Orange & Campari Blanka Milfait Sweet Orange & Angostura Bouda 1883 Navel Orange Marmalade Bourtree Jams & Preserves Dark Rum Marmalade ARTISAN AWARD WINNERS 2020 BRONZE Bracken Hill Fine foods Bucks Fizz Marmalade Cahoots Inc. FLAVÉDO YugeYuge----HyokanHyokan Marmalade with Schwarzwald Dry Gin Cahoots Inc. FLAVÉDO Aurastar PreservPreservee with Vanilla Cinnamon, Star Anise & Wild PepperPepper Cakebole Orchard Seville Orange Marmalade Fine Cut Cakebole Orchard Oxford Marmalade California Jam Queen Chunky Orange, Grapefruit and Ginger Marmalade California Jam Queen De Lime and De Coconut California Jam Queen Tangerine Marmalade ARTISAN AWARD WINNERS 2020 BRONZE Caroline's Homemade Preserves Fine Shred Seville Orange Marmalade Chocolat GRACE Grace's Special Marmalade CIDONIO Orange & Cardamom Seeds Marmalade CIDONIO Blood Orange & Campari Marmalade Claire's Handmade Ltd Gin and Orange Marmalade
    [Show full text]
  • Isolation and Characterization of Neuroprotective Components from Citrus Peel and Their Application As Functional Food
    ←確認用doi （左上Y座標：－17.647 pt） 2 Chem. Pharm. Bull. 69, 2–10 (2021) Vol. 69, No. 1 Current Topics Pharmaceutical Research for Quality Evaluation and Characterization of Foods and Natural Products Review Isolation and Characterization of Neuroprotective Components from Citrus Peel and Their Application as Functional Food Yoshiko Fur ukawa,*,a Satoshi Okuyama,a Yoshiaki Amakura,b Atsushi Sawamoto,a Mitsunari Nakajima,a Morio Yoshimura,b Michiya Igase,c Naohiro Fukuda,d Takahisa Tamai,d and Takashi Yoshidab,e a Department of Pharmaceutical Pharmacology, College of Pharmaceutical Sciences, Matsuyama University; 4–2 Bunkyo-cho, Matsuyama, Ehime 790–8578, Japan: b Department of Pharmacognosy, College of Pharmaceutical Sciences, Matsuyama University; 4–2 Bunkyo-cho, Matsuyama, Ehime 790–8578, Japan: c Department of Geriatric Medicine and Neurology, Ehime University Graduate School of Medicine; 454 Shizugawa, To-on, Ehime 791–0295, Japan: d Ehime Institute of Industrial Technology; 487–2 Kumekubota, Matsuyama, Ehime 791–1101, Japan: and e Department of Pharmaceutical Sciences, Okayama University; Okayama 701–1152, Japan. Received March 22, 2020 The elderly experience numerous physiological alterations. In the brain, aging causes degeneration or loss of distinct populations of neurons, resulting in declining cognitive function, locomotor capability, etc. The pathogenic factors of such neurodegeneration are oxidative stress, mitochondrial dysfunction, inflamma- tion, reduced energy homeostatis, decreased levels of neurotrophic factor, etc. On the other hand, numerous studies have investigated various biologically active substances in fruit and vegetables. We focused on the peel of citrus fruit to search for neuroprotective components and found that: 1) 3,5,6,7,8,3,4-heptamethoxy- flavone (HMF) and auraptene (AUR) in the peel of Kawachi Bankan (Citrus kawachiensis) exert neuroprotec- tive effects; 2) both HMF and AUR can pass through the blood–brain barrier, suggesting that they act di- rectly in the brain; 3) the content of AUR in the peel of K.
    [Show full text]
  • Kajoku Gin List Including the Largest Selection of Japanese Gin Anywhere in the World Outside of Japan and the First Korean Gins in Australia!
    Kajoku Gin List Including the largest selection of Japanese gin anywhere in the world outside of Japan and the first Korean gins in Australia! Name Distilling Location - ABV%, Base Spirit (if known) Price Notable botanicals - other details Adnam's Rising Sun Southwold, UK - 42%, Rye 13 Matcha, Lemongrass Akayane Craft Gin Kagoshima, Japan - 47%, Imojochu 16 Juniper Akayane Craft Gin Heart - Haru Kagoshima, Japan - 47% 19 Cherry Blossom, Yuzu, Matcha, Sansho, Kombu - Limited, 'Spring' Akayane Craft Gin Heart - Natsu Kagoshima, Japan - 47% 19 Ooba, Plum, Cucumber, Kombu, Green Tea - Limited, 'Summer' Akayane Craft Gin Heart - Aki Kagoshima, Japan - 47%, 19 Shimeji, Maitake, Kabosu, Sweet Potato, Vanilla - Ltd., 'Autumn' Akayane Craft Gin Heart - Fuyu Kagoshima, Japan - 47%, 19 Komikan, Tankan, Kumquat, Yuzu, Passionfruit - Limited, 'Winter' Akori Barcelona, Spain - 42%, Rice 13.50 Kumquat, Citrus, Dragonfruit, Ginger Alchemiae Gin Goju, Japan - 45%, Sake Lees & Chicory Shochu 23 Juniper - Truly hand-crafted artisanal gin Archie Rose x Horisumi - Autumn Sydney, NSW - 44%, Grain 14 Red Miso, Sesame, Shiso, Sansho - Limited Release Archie Rose x Horisumi - Winter Sydney, NSW - 44%, Grain 14 Genmaicha, Sencha, Kombu, Fuji Apple - Limited Release Archie Rose x Horisumi - Spring Sydney, NSW - 44%, Grain 14 Chrysanthemum, Yuzu Leaf, Red Shiso - Limited Release Archie Rose x Horisumi - Summer Sydney, NSW - 44%, Grain 14 White Peach, Yuzu, Mandarin, Kumquat, Ginger - Limited Release Awa Gin Tokushima, Japan - 45%, Millet 19 Sudachi, Kito Yuzu, Awa Bancha, Sansho Beefeater Gin London, UK - 40%, Grain 9 Coriander Seeds, Liquorice, Almonds, Orris Root, Seville Orange Beefeater 24 Gin London, UK - 45%, Grain 10 Japanese Sencha, Chinese Green Tea, Grapefruit Peel Benizakura 9148 Recipe 0101 Sapporo, Japan - 45% 20 Cinnamon, Clove, Lemon Peel, Shiitake, Hidaka Kelp, Dried Daikon Benizakura 9148 Recipe 3891 Benizakura Sapporo, Japan - 20 Maple, Plum, Redcurrant, Gobo, Berries, Wasabi, Shiso - Autumn Ltd.
    [Show full text]
  • FRUITS of OCEANIA Annie Waiter and Chanel Sam with Collaboration from Marie-Claire Bataille, Jean-Marie Bompard, Pascale Bonnemere, Serge Tcherkesoff
    FRUITS OF OCEANIA Annie Waiter and Chanel Sam with collaboration from Marie-Claire Bataille, Jean-Marie Bompard, Pascale Bonnemere, Serge Tcherkesoff FRUITS OF OCEANIA English translation by Paul Ferrar with collaboration from Christine Moulet, Harry Ferrar and Klara Beresnikoff First published in Fra nce by IRD Editions as Fruits d' Oceanie. © IRD Editions. ISBN 2-7099-1430-1. ACIAR Monograph Series This series contains the results of original research supported by ACIAR, or material deemed relevant to Australia's research and development objectives. The series Is distributed Internationally with an emphasis on developing countries. This edition created in Australia with the express permission of IRD. © Australian Centre for International Agricultural Research (this edition) Suggested citation: WaIter, Annie and Sam, Chanel. 2002. Fruits of Oceania. ACIAR Monograph No. 85. Canberra. [trs P. Ferrar from Fruits d'Oceanie) . ISBN 1 86320 331 1 Design and layout: Catherine Plasse and Design One Solutions Printed by: CanPrint Communications Pty Ltd - Canberra ACT Acknowledgments 7 Presentation 11 Glossary of terms 13 The four study regions 21 Introduction 31 Traditional alimentation in Oceania 37 Traditional arboriculture in Oceania 65 Ethnobotanical inventory of fruiting species 79 Bibliography 261 Fruits and nuts eaten from New Guinea to the Cook Islands 277 Species names and main synonyms 285 Vernacular names in detail 289 Index of scientific names 299 Index of common names 311 List of herbarium specimens 315 Index of species distribution maps 321 Index of botanical illustrations 323 Index of photographic plates 324 « z « w u o LL. o French edition drawings were comple­ Production of this book mented by those of was made possible with the F.
    [Show full text]
  • Special Selection
    厳選 Special Selection Food from Iwate, Japan Rice fields in Oshu City CONTENTS Agriculture, Forestry, and Fishing in Iwate 1 Iwate's Marine Products 2 Iwate Beef 6 Iwate Rice 8 Iwate Apples 10 Iwate Sake 12 Agriculture, Forestry, and Fishing in Iwate Iwate Prefecture is on Japan's northern Pacific coast, and is home to 1.26 million people. (as of Oct. 1, 2016) With an area of 15,000 square kilometers, Iwate is the second-largest prefecture in Japan after Hokkaido. The coastline of Iwate is known as Sanriku. In these waters, the southern Kuroshio current the northern Oyashio current, and the warm Tsugaru current meet and mix to create one of the three best fishing grounds in the world. The area is well-known as a precious treasure trove of natural resources. We are able to develop and nurture our fishing industry through our coastal fishing grounds, ports, and fishing towns, as well as distribution and processing systems. Aquaculture is also important, with workers releasing salmon fry and abalone seeds into the waters of Iwate. Various agricultural industries have sprouted up throughout Iwate's inland areas, making use of our prefecture's distinct characteristics: our vast plains, a climate with large temperature fluctuations, and high altitudes. We rank at the top of domestic production for a number of major agricultural products, and fulfil a role in supplying food to the rest of Japan. We're also a big livestock producer, and the quality of our beef, pork, and chicken is consistently praised. We’re proud of the quality of Iwate’s food.
    [Show full text]
  • Australian Mandarin Production Manual
    Australian mandarin production manual Authors: Sandra Hardy, Pat Barkley, Michael Treeby, Malcolm Smith and Graeme Sanderson www.dpi.nsw.gov.au Australian mandarin production manual Sandra Hardy, Patricia Barkley, Michael Treeby, Malcolm Smith and Graeme Sanderson AUSTRALIAN MANDARIN PRODUCTION MANUAL | i Published by NSW Department of Primary Industries, 2017 First published 2017 © State of New South Wales through the Department of Industry, 2017. You may copy, distribute and otherwise freely deal with this publication for any purpose, provided that you attribute the NSW Department of Primary Industries as the owner. National Library of Australia Cataloguing-in-Publication data: Title: Australian mandarin production manual Authors: Sandra Hardy, Patricia Barkley, Michael Treeby, Malcolm Smith and Graeme Sanderson Editors: Michael Treeby and Sandra Hardy Sub-editor: Valerie Draper Design: Valerie Draper Edition: 1st ISBN 978 1 76058 056 8 (print ISBN 978 1 76058 057 5 (web) Format: Print and web Subjects: Mandarin, Production, Australia, Handbooks, manuals. Disclaimer The information contained in this publication is based on knowledge and understanding at the time of writing (September 2017). However, because of advances in knowledge, users are reminded of the need to ensure that information upon which they rely is up to date and to check currency of the information with the appropriate officer of the Department of Primary Industries or the user’s independent advisor. The product trade names in this publication are supplied on the understanding that no preference between equivalent products is intended and that the inclusion of a product name does not imply endorsement by the department over any equivalent product from another manufacturer.
    [Show full text]
  • Title Hybrid Origins of Citrus Varieties Inferred from DNA Marker Analysis
    Hybrid Origins of Citrus Varieties Inferred from DNA Marker Title Analysis of Nuclear and Organelle Genomes. Shimizu, Tokurou; Kitajima, Akira; Nonaka, Keisuke; Yoshioka, Terutaka; Ohta, Satoshi; Goto, Shingo; Toyoda, Author(s) Atsushi; Fujiyama, Asao; Mochizuki, Takako; Nagasaki, Hideki; Kaminuma, Eli; Nakamura, Yasukazu Citation PLOS ONE (2016), 11(11) Issue Date 2016-11-30 URL http://hdl.handle.net/2433/217793 © 2016 Shimizu et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, Right which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Type Journal Article Textversion publisher Kyoto University RESEARCH ARTICLE Hybrid Origins of Citrus Varieties Inferred from DNA Marker Analysis of Nuclear and Organelle Genomes Tokurou Shimizu1*, Akira Kitajima2, Keisuke Nonaka1, Terutaka Yoshioka1, Satoshi Ohta1, Shingo Goto1, Atsushi Toyoda3, Asao Fujiyama3, Takako Mochizuki4, Hideki Nagasaki4¤, Eli Kaminuma4, Yasukazu Nakamura4 1 Division of Citrus Research, Institute of Fruit Tree and Tea Science, NARO, Shimizu, Shizuoka, Japan, 2 Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa, Kyoto, Japan, 3 National Institute of Genetics, Comparative Genomics laboratory, National Institute of Genetics, Mishima, Shizuoka, a11111 Japan, 4 National Institute of Genetics, Center for Information Biology, National Institute of Genetics, Mishima, Shizuoka, Japan ¤ Current address: Department of Frontier Research, Kazusa DNA Research Institute, Kisarazu, Chiba, Japan * [email protected] OPEN ACCESS Abstract Citation: Shimizu T, Kitajima A, Nonaka K, Most indigenous citrus varieties are assumed to be natural hybrids, but their parentage has Yoshioka T, Ohta S, Goto S, et al. (2016) Hybrid Origins of Citrus Varieties Inferred from DNA so far been determined in only a few cases because of their wide genetic diversity and the Marker Analysis of Nuclear and Organelle low transferability of DNA markers.
    [Show full text]