An elicitor isolated from smut teliospores (Sporisorium scitamineum) enhances lignin deposition on the cell wall on both sclerenchyma and xylem in sugarcane leaves

Sugarcane leaf shows the classical arrangement of cells which defines a C4 species. Vascular bundles consist of xylem, phloem and fibres, surrounded by an outer layer of sclereids and an inner ring of stone cells associated with the phloem. Some sclereids located below and above the vascular bundles act as docking cells and connect the vascular bundle to the internal surfaces of upper and lower layers of the epidermis. A compact mass of sclereids occupies the total internal volume of the leaf edge. Neither docking cells nor the internal mass of sclereids in the edge were markedly coloured by acriflavin or phloroglucinol, indicating the absence of lignin in their cell walls. However, such staining indicated that fibres of the vascular bundle and the external layer of sclereids were strongly lignified. Incubation of leaf discs with an elicitor produced by the pathogen Sporisorium scitamineum increased the thickness of the lignified cell walls of sclereids as well as the mid and small xylem vessels, as a possible mechanical defense response to the potential entry of the pathogen.

Identification of Ultraviolet radiation induced Gallic acid and Caffeic acid formation in Palm juice (Borassus flabellifer) by HPLC & Mass Spectra Technique.

Palm juice, a common-cheap-antioxidants rich natural plant juice has been investigated for optimizing the effect of UV-radiation on the antioxidant activity using a DPPH free radical scavenging activity method. In this study separate set of samples of raw palm juice has been treated with 365 and 254 nm UV-lights (UVL) respectively for different exposure time. When exposed for 15 min with 365 nm UVL induces concentration factor of caffeic acid, whereas, 254 nm UVL induces gallic acid accumulation, but overall antioxidant activity was higher for 365 nm UVradiation. Caffeic acid and other polyphenol compounds are increased by 5.5 ± 0.5 % than normal palm juice, observed after irradiation with 365 nm UVL. Even after the exposure of UV irradiation for 15 min, did not affect on peptide bond modification of protein molecules present in palm juice, therefore a green effect of UVL is explored for the effective increase of antioxidant activity.

Instrumental Colour Evaluation and Visual Consumer Study of Commercial Beverages Made with Fruit Juice and Milk

Análisis del color de bebidas formuladas con leche y frutas mediante análisis de imagen y estudio de la aceptación del color por los consumidores