Color and physiochemical attributes of pointed gourd ( Roxb.) influenced by modified atmosphere packaging and postharvest treatment during storage.

The efficiency of modified atmosphere packaging (MAP) in combination with postharvest treatment on the shelf-life, physiochemical attributes, color, and nutrition of pointed gourd was studied after storing in refrigerated (low temperature, LT) and ambient (room temperature, RT) conditions. Fresh pointed gourd fruits were dipped in NaOCl solution (0.01% w/v) and potassium metabisulphite (KMS) (0.

Tetraploid Induction by Colchicine Treatment and Crossing with a Diploid Reveals Less-Seeded Fruit Production in Pointed Gourd ( Roxb.).

Pointed gourd ( Roxb.) (2n = 2x = 22) is a dioecious cucurbit vegetable and green fruit that is edible after cooking. Consumers prefer to consume seedless or less-seeded fruit because seeds are unpalatable due to their hard coats.

Major anthocyanins from purple asparagus (Asparagus officinalis).

Two major anthocyanins (A1 and A2) were isolated from peels of the spears of Asparagus officinalis cv. Purple Passion. They were purified by column, paper and high-performance liquid chromatographic separations, and their structures were elucidated by high-resolution Fourier transform ion cyclotron resonance mass spectrometry (HR-FT-ICR MS), 1H, 13C and two-dimensional NMR spectroscopic analyses and either acid or alkaline hydrolysis, respectively.