#C: Labrusca

[saintkaczynski]

[Code of Federal Regulations] [Title 21, Volume 2] [CITE: 21CFR145.135]

TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG ADMINISTRATION DEPARTMENT OF HEALTH AND HUMAN SERVICES SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION

PART 145 -- CANNED FRUITS

Subpart B - Requirements for Specific Standardized Canned Fruits Sec. 145.135 Canned fruit cocktail.

(a) Identity - (1) Ingredients. Canned fruit cocktail, canned cocktail fruits, canned fruits for cocktail, is the food prepared from the mixture of fresh, frozen, or previously canned fruit ingredients of mature fruits in the forms and proportions as provided in paragraph (a)(2) of this section, and one of the optional packing media specified in paragraph (a)(3) of this section. Such food may also contain one, or any combination of two or more, of the following safe and suitable optional ingredients:

(i) Natural and artificial flavors.

(ii) Spice.

(iii) Vinegar, lemon juice, or organic acids.

(iv) Ascorbic acid in an amount no greater than necessary to preserve color. Such food is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage.

(2) Varietal types and styles. The fruit ingredients referred to in paragraph (a)(1) of this section, the forms of each, and the percent by weight of each in the mixture of drained fruit from the finished canned fruit cocktail are as follows:

(i) Peaches. Any firm yellow variety of the species Prunus persica L., excluding nectarine varieties, which are pitted, peeled, and diced, not less than 30 percent and not more than 50 percent.

(ii) Pears. Any variety, of the species Pyrus communis L. or Pyrus sinensis L., which are peeled, cored, and diced, not less than 25 percent and not more than 45 percent.

(iii) Pineapples. Any variety, of the species Ananas comosus L., which are peeled, cored, and cut into sectors or into dice, not less than 6 percent and not more than 16 percent.

(iv) Grapes. Any seedless variety, of the species Vitis vinifera L., or Vitis labrusca L., not less than 6 percent and not more than 20 percent.

(v) Cherries. Approximate halves or whole pitted cherries of the species Prunus cerasus L., not less than 2 percent and not more than 6 percent, of the following types:

(a ) Cherries of any light, sweet variety;

(b ) Cherries artificially colored red; or

(c ) Cherries artificially colored red and flavored, natural or artificial.

Provided, That each 127.5 grams (4 1/2 ounces avoirdupois) of the finished canned fruit cocktail and each fraction thereof greater than 56.7 grams (2 ounces avoirdupois) contain not less than 2 sectors or 3 dice of pineapple and not less than 1 approximate half of the optional cherry ingredient.

(3) Packing media. (i) The optional packing media referred to in paragraph (a)(1) of this section, as defined in § 145.3 are:

(a ) Water.

(b ) Fruit juice(s) and water.

(c ) Fruit juice(s).

Such packing media may be used as such or any one or any combination of two or more safe and suitable nutritive carbohydrate sweetener(s) may be added. Sweeteners defined in § 145.3 shall be as defined therein, except that a nutritive carbohydrate sweetener for which a standard of identity has been established in part 168 of this chapter shall comply with such standard in lieu of any definition that may appear in § 145.3.

(ii) When a sweetener is added as a part of any such liquid packing medium, the density range of the resulting packing medium expressed as percent by weight of sucrose (degrees Brix) as determined by the procedure prescribed in § 145.3(m) shall be designated by the appropriate name for the respective density ranges, namely:

(a ) When the density of the solution is 10 percent or more, but less than 14 percent, the medium shall be designated as "slightly sweetened water"; or "extra light sirup"; "slightly sweetened fruit juice(s) and water"; or "slightly sweetened fruit juice(s)", as the case may be.

(b ) When the density of the solution is 14 percent or more but less than 18 percent, the medium shall be designated as "light sirup"; "lightly sweetened fruit juice(s) and water"; or "lightly sweetened fruit juice(s)", as the case may be.

(c ) When the density of the solution is 18 percent or more but less than 22 percent, the medium shall be designated as "heavy sirup"; "heavily sweetened fruit juice(s) and water"; or "heavily sweetened fruit juice(s)", as the case may be.

(d ) When the density of the solution is 22 percent or more but not more than 35 percent, the medium shall be designated as "extra heavy sirup"; "extra heavily sweetened fruit juice(s) and water"; or "extra heavily sweetened fruit juice(s)", as the case may be.

(4) Labeling requirements. (i) The name of the food is "fruit cocktail", "cocktail fruits", or "fruits for cocktail". The name of the food shall also include a declaration of any flavoring that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, "Spice added", or in lieu of the word "Spice", the common name of the spice, "Seasoned with vinegar" or "Seasoned with lemon juice". When two or more of the optional ingredients specified in paragraphs (a)(1) (ii) and (iii) of this section are used, such words may be combined as for example, "Seasoned with cider vinegar, cloves, cinnamon oil and lemon juice".

(ii) The name of the packing medium as used in paragraphs (a)(3) (i) and (ii) of this section, preceded by "In" or "Packed in" shall be included as part of the name or in close proximity to the name of the food. When the packing medium is prepared with a sweetener(s) which imparts a taste, flavor or other characteristic to the finished food in addition to sweetness, the name of the packing medium shall be accompanied by the name of such sweetener(s), as for example, in the case of a mixture of brown sugar and honey, an appropriate statement would be "______ sirup of brown sugar and honey" the blank to be filled in with the word "light", "heavy", or "extra heavy" as the case may be. When the liquid portion of the packing media provided for in paragraphs (a)(3) (i) and (ii) of this section consists of fruit juice(s), such juice(s) shall be designated in the packing medium as:

(a ) In the case of a single fruit juice, the name of the juice shall be used in lieu of the word "fruit";

(b ) In the case of a combination of two or more fruit juices, the names of the juices in the order of predominance by weight shall either be used in lieu of the word "fruit" in the name of the packing medium, or be declared on the label as specified in paragraph (a)(4)(iii) of this section; and

(c ) In the case of a single fruit juice or a combination of two or more fruit juices any of which are made from concentrate(s), the words "from concentrate(s)" shall follow the word "juice(s)" in the name of the packing medium and in the name(s) of such juice(s) when declared as specified in paragraph (a)(4)(iii) of this section.

(iii) Whenever the names of the fruit juices used do not appear in the name of the packing medium as provided in paragraph (a)(4)(ii)(b ) of this section, such names and the words "from concentrate", as specified in paragraph (a)(4)(ii)(c ) of this section, shall appear in an ingredient statement pursuant to the requirements of § 101.3(d) of this chapter.

(iv) Label declaration. Each of the ingredients used in the food shall be declared on the label as required by the applicable sections of parts 101 and 130 of this chapter.

(b) Quality. (1) The standard of quality for canned fruit cocktail is as follows:

(i) Not more than 20 percent by weight of the units in the container of peach or pear, or of pineapple if the units thereof are diced, are more than 3/4 inch in greatest edge dimension, or pass through the meshes of a sieve designated as 5/16 inch that complies with the specifications for such cloth set forth in the "Official Methods of Analysis of the Association of Official Analytical Chemists," 13th Ed. (1980), Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," under the heading "Definitions of Terms and Explanatory Notes," which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html. If the units of pineapple are in the form of sectors, not more than 20 percent of such sectors in the container fail to conform to the following dimensions: The length of the outside arc is not more than 3/4 inch but is more than 3/8 inch; the thickness is not more than 1/2 inch but is more than 5/16 inch; the length (measured along the radius from the inside arc to the outside arc) is not more than 1 1/4 inches but is more than 3/4 inch.

(ii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than 1 grape in a container containing less than 10 grapes, are cracked to the extent of being severed into two parts or are crushed to the extent that their normal shape is destroyed.

(iii) Not more than 10 percent of the grapes in a container containing 10 grapes or more, and not more than a grape in a container containing less than 10 grapes, have the cap stem attached.

(iv) There is present in the finished canned fruit cocktail not more than 1 square inch of pear peel per each 1 pound of drained weight of units of pear plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of the units of pear bears to the drained weight of the entire contents of the can. Such drained weights shall be determined by the method prescribed in paragraph (c) of this section.

(v) There is present in the finished canned fruit cocktail not more than 1 square inch of peach peel per each 1 pound of drained weight of units of peach plus the weight of a proportion of the packing medium which is the same proportion as the drained weight of units of peach bears to the drained weight of the entire contents of the can. Such drained weights shall be determined by the method prescribed in paragraph (c) of this section.

(vi) Not more than 15 percent of the units of cherry ingredient, and not more than 20 percent of the units of peach, pear, or grape, in the container are blemished with scab, hail injury, scar tissue or other abnormality.

(vii) If the cherry ingredient is artificially colored, the color of not more than 15 percent of the units thereof in a container containing more than six units and of not more than one unit in a container containing six units or less, is other than evenly distributed in the unit or other than uniform with the color of the other units of the cherry ingredient.

(2) If the quality of canned fruit cocktail falls below the standard prescribed in paragraph (b)(1) of this section, the label shall bear the general statement of substandard quality specified in § 130.14(a) of this chapter, in the manner and form therein specified.

(c) Fill of container. (1) The standard of fill of container for canned fruit cocktail is a fill such that the total weight of drained fruit is not less than 65 percent of the water capacity of the container, as determined by the general method for water capacity of containers prescribed in § 130.12(a) of this chapter. Such total weight of drained fruit is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is woven-wire cloth that complies with the specifications for such cloth set forth under "2.38 mm (No. 8)" in Table 1, "Nominal Dimensions of Standard Test Sieves (U.S.A. Standard Series)," prescribed in paragraph (b)(1)(i) of this section, which is incorporated by reference. The availability of this incorporation by reference is given in paragraph (b)(1)(i) of this section. Without shifting the material on the sieve so incline the sieve as to facilitate drainage. Two minutes from the time drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the total weight of drained fruit.

(2) If canned fruit cocktail falls below the standard of fill of container prescribed in paragraph (c)(1) of this section, the label shall bear the general statement of substandard fill specified in § 130.14(b) of this chapter, in the manner and form therein prescribed.

[42 FR 14414, Mar. 15, 1977, as amended at 47 FR 11829, Mar. 19, 1982; 49 FR 10100, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2880, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998]

teehee squeeeee claps do da one foar cheeze next

[shardclan]

The way the imperial carried himself along the bustling footpaths of Noon Point, it wasn't a wonder the merchants who saw him coming scrambled to put out their finest wares. They needn't have bothered; he wasn’t there to shop. In spite of his clear youth, his gaze was straightforward and had all the nobility of a young king. And much more importantly, an emanating glow that proclaimed he was a child of Lightweaver's first imperials.

Even if he had come as a buyer, his silks were as golden as morning light and finer than any they could have produced, and the sapphires around his neck would have made any jewels held up to it them look tawdry by comparison.

Labrusca and Verbena watched him pass over the edges of steaming pints of fresh milk from the Happy Harpy Creamery. From between them, Trathail piped up.

"A relative of Eos, yes?"

"Maybe," Verbena mused. "There's not much family resemblance."

Labrusca chuckled and licked foam from her lip. "You mean he doesn't look like he'd apologize to you if you poured your drink on him."

Verbena drew her brows together. "Are you still mad about the scroll?"

"You're adorable when you try to scowl," Labrusca teased. "But nah. It was the best thing for me. I didn't need to be a pearlcatcher. Eos did."

"Then why are you so hard on them? The debt's been repaid a long time."

Labrusca shrugged. "It's not meant to be harsh, but stealing that breed change is probably the most gutsy thing I've ever seen them do. Have you ever seen them walk around with half that guy's self-assurance?"

Verbena pressed a finger thoughtfully under her bottom lip. "Yes...? But just once."

A crash and several surprised shouts erupted from further down the lane. Verbena and Labrusca craned forward, more curious than startled. Trathail's wings pushed both back off the street and under the safety of the awning, and a sizzling bolt of light magic shot by them like a comet before crashing into the cobblestones.

Eos landed shortly after. The sword they always carried but never seemed to use was unsheathed and steady in their right hand. Runes lit along the blade and a copy appeared in their left--a muted ghost of itself shining with the sort of flat, off-putting light only seen in the Hewn City. When the imperial winked into existence with a bronze flash, they met the swing without hesitation. In the flash of sparks, the imperial winked out and back in, but again failed to surprise Eos.

"Just! Come! Home!" the imperial grunted, punctuating his shouts with hard strikes.

"I am home!" Eos shouted back, pushing the imperial backward and kneeing him hard in the diaphragm. Their chest rose and fell rapidly as they stood over their wheezing opponent. "Just... just leave, Phi."

Phi stabbed his saber down, steadying himself as he sputtered. "Coward."

Eos grimaced and waved away the illusory copy of their sword. "Offensive magic is illegal in most of Aphaster City. I don't want to see you in prison. So for Elevens' sake, will you please just go before Penitence gets here?"

"You know that's not what I meant." He glowered up from under  from under his disheveled hair. "All of us...Parhelion Imperials in life, and death, and all that comes after in the Hewn City. And then you fuck off and decide you want to be the only Parhelion Pearlcatcher."

"So what?!" Eos cried, feeling old anxiety raise bile in their gut. "I couldn't live like that!"

"But we did. And we will. And by Weaver's Light, you will too even if it takes the rest of the Age to restore you."

"Restore me...?" The remaining sword slipped from Eos' hand and clattered on the stone. A sickly beading of sweat prickled over their whole body. They shook their head, first dismissively, then with rapid panic. "You can't."

"It's not impossible."

"Even if you find one, you won't ever be able to afford it."

"We're willing to steal if it undoes what you've done." Phi rose to his feet. He was still nursing his mid-section, but his eyes were firm. "It's not just about you, Eos. Do you know how our family looks to other Parhelia now? Do you know how embarrassing it is, being the little brother of the Parhelion who deserted their cause and even their species?!"

With a final cough, he lifted his saber again. "If you don't have the discipline to do the right thing, I will damn well do it for you."

"I don't want to!" Eos shrieked. "I will never be an imperial again! Not ever, not ever again! Just leave me alone!"

The hysterical shrillness of Eos' voice freed Verbena from the shock of the fight. She rushed to them, throwing their arms around them defensively and shielding them from Phi. Labrusca shouted something that neither of them heard over a thunderous metallic thud.

"Bully imperial!!!"  Trathail  yelled, her feathers rising with her onslaught of reproach. "Do not make Eos cry! No fights in the street! No throwing magic! it is morning; drink milk and be peaceful!!!"

Phi looked at the harpy with more confusion than anything. Her mask was unreadable, but given she had swung an aluminum canister at him, she clearly did not fear him. It had crashed harmlessly against a hastily formed magic shield, but while he was still deciding what his next move should be, the canister cracked.

Trathail's cries of anger gave way to horrified squawking. 

"MY MILK!"

While Phi had been spared the impact, the shield did not do anything for the gush of steaming milk that drenched him before he could begin to flinch out of the way. He froze on the spot instead, wide-eyed and mentally blank while Trathail mourned the canister like a wounded hatchling. His hair...his clothes...

A faint snicker snapped him out of it.

Labrusca was still standing under the awning of the Happy Harpy Creamery, busily pretending to drink the rest of her milk. The act wouldn't have fooled anyone--her eyes were clenched shut and her entire body was jiggling with the effort to not laugh.

Every atom of Phi's being went hot, and he blushed right up to his antlers. He whirled on the lamenting harpy. "How dare--!"

A sword, a dagger, and a spade all appeared at his neck seemingly out of the ether. Behind them each, a massive male guardian with a face like a glacier, a harpy with plumage that could have blinded the Windsinger, and an imperial woman with the thick arms of a long-time farmer.

"I have the situation under control, Koki'o," Penitence rumbled.

"Mmm, so ya do." The imperial recalled her spade peaceably. "Thanks for your service."

He grunted, and turned his attention to the harpy. "Ma'am, if you would."

"I would not," she hissed. "He was going to attack our sister!"

Koki'o gave a deep hawing laugh and patted Phi's milk-soaked head with a menacingly heavy hand. "Ya needn't get in a ruffle. Ain't a soul in Aphaster that would let Trathail come to no harm."

"Ffion," a second, more grizzled harpy harpy barked. "Stand down."

"But--!"

"We are guests. Leave the male to Aphaster’s law."

Labrusca sipped the last of her milk and watched order re-assert itself. Penitence led Phi away in a decidedly milky pair of ice cuffs, and the two harpy 'guests' tried to comfort Trathail. Or at least the more brightly colored one was--the older one was staring at the sign for the Happy Harpy Creamery like she couldn't decide whether she hated it or thought it was funny, or maybe both. 

With the fight over, Eos--bless their gentle soul--was crying in Verbena’s arms. Labrusca regarded their stocky arms and shoulders with new respect. She'd always thought it was an oddly beefy shape for such a shrinking violent but it certainly made more sense now.

“So,” she called, setting her empty pint down on an empty display table. “Which one of us is going to tell Stellaria about this? Not it.”

[rho]

I call this piece,

“two heart broken idiots”

[titusbbnq820-blog]

Are Grapes Great For You?

Content

Exactly How To Incorporate Grapes Into Your Diet Plan.

The Best And Also Worst Diet Plans For Weight-Loss As Well As Total Health.

Plant Substances May Shield Against Certain Kinds Of Cancer.

Fast Realities About Grapes.

$18the Most Awful Time To Eat Fruits.

Just How To Incorporate Grapes Into Your Diet Regimen.

According to a research in Nourishment, vitamin K increases the efficiency of osteocalcin, a protein associated with bone mineralization, and also promotes healthy calcium balance. According to an evaluation in Genes Nourishment, the resveratrol in grapes is connected with the expression of three durability genes. The review kept in mind that muscadine grapes are specifically efficient in this regard. It likewise noted that components in grapes could be affecting the genetics expression, due to the fact that the positive results were seen in those who took in white wine as well as red. This possible impact may be because of grape skins' high resveratrol web content.

The Most Effective And Also Worst Diet Regimens For Weight-Loss As Well As General Health And Wellness.

Before taking grape talk with your doctor if you take any drugs that are transformed by the liver. Early study suggests that grape seed extract containing chemicals called proanthocyanidins might improve night vision. Early research shows that drinking juice prepared from grape powder for 6 weeks before an arm workout examination does not lower pain or swelling one or two days after the exercise.

Raisins have low quantities of water, so they in fact have greater levels of antioxidants than fresh grapes. It may also enhance your danger of weakening of bones, although even more research studies are required. The fox grape (V. labrusca) is native to North America. Normally, its ranges are lower in sugar content and higher in acid than European grapes.

Plant Substances Might Secure Versus Certain Types Of Cancer.

Which fruits should not be eaten at night?

03/4Your fruit choices

Do not eat a plate full of fruits at night. If you are craving for sweets then only have a slice of fruits that are low in sugar and high in fiber like melon, pear, or kiwi. Aso, do not sleep immediately after eating fruits.

Another natural anti-inflammatory that takes place in grapes is the flavonoid quercetin. Studies have actually recommended that this, also, may help protect against or slow cancer growth. Today, 72 million tons of grapes are expanded annually worldwide, mostly to produce wine. Loaded with Vitamin B and also Vitamin C, they aid protect against damage and maintain your scalp moisturized, healthy, glossy and also soft. Cherries likewise contain melatonin which aids deal with rest shortage, jet lag and also have anti inflammatory residential or commercial properties.

Quick Realities About Grapes.

Are grapes fattening at night?

Grapes: If you're looking for a finger food to snack on late at night, grapes are a healthy and hydrating option. Made of 82 percent water, a serving of grapes provides 1/3 cup of water – which is why they work great as a frozen treat as well.

Apricots are high in anti-oxidants and also vitamin C, which helps deal with complimentary radicals in your body. Apricots also have anti-inflammatory residential or commercial properties that can boost acne symptoms. This makes it reliable in decreasing the appearance of great lines and also acne marks. It likewise has anti-inflammatory residential properties that help reduce acne signs. This fruit invigorates your skin to provide you that stunning, glowing summertime glow.

Cherries, in addition to being mouth-watering, are very advantageous to your skin. Loaded with Vitamin A, C, K, folate and also minerals, they can do marvels for your skin. They also have antioxidant and also anti-inflammatory residential or commercial properties that reduce damage created to your skin. Mash up a couple of pieces of muskmelon as well as include a couple of drops of grape and also lemon juice to it. Apply it to the afflicted area for 15 mins as well as rinse with cool water.

They are additionally used for treating discomfort as well as recovery injuries. You can blend a strawberry as well as guava smoothie or a guava as well as pomegranate salad. Guava, found aplenty in India, is packed with Vitamin C as well as is known to safeguard your hair from breaking. Guava leaves are additionally understood to be an abundant source of nutrients which help boost hair growth.

More researches are required before taking grape seed essence for the liver can be recommended.

Many researches have actually been carried out on its advantages, revealing that resveratrol safeguards versus heart problem, decreases blood sugar as well as shields against the development of cancer.

Anti-oxidants in grapes, such as resveratrol, lower inflammation and also might assist safeguard versus cancer cells, heart disease and diabetes.

Very few people would certainly get a lemon or lime to consume as a treat.

However, since grape seed extract is a focused type, you could not see the very same results from consuming whole grapes.

Taking grape seed extract for 8 weeks before ragweed plant pollen period does not appear to reduce seasonal allergy signs and symptoms or the requirement to use allergy medications. Taking grape seed remove by mouth could help decrease anxiety on the eyes from glow. Grape leaf may decrease inflammation as well as have astringent impacts. To put it simply, grape leaf appears to be able to attract tissue together, which can assist stop hemorrhaging as well as looseness of the bowels.

[dear-indies]

Hello! if it's not a bother for y'all can i please have some help finding a fc for a character that's a more tanned filipino male, around 19-20 years old, if you could it would be greatly appreciated

Jerome Ponce (1995) Filipino. 

Jon Lucas (1995) Filipino. 

Tony Labrusca (1995) Filipino. 

Mccoy De Leon (1995) Filipino.

Jacob Batalon (1996) Filipino.

Yasser Marta (1996) Filipino.

Khalil Ramos (1996) Filipino.

Joshua Garcia (1997) Filipino.

Iñigo Pascual (1997) Filipino.

Nash Aguas (1998) Filipino.

Miguel Tanfelix (1998) Filipino.

Paul Salas (1998) Filipino.

Hey anon, these are all the faceclaims I know of in that age range! I’ve bolded those who have darker skin but like all media it’s very colorist so finding darkskinned faceclaims is always a difficult. -C

[euphoriarph]

hi ginger, so sorry to bother you, but are you able to make dash icons for tony labrusca in 'style c' please? thank you so much!

not a bother at all, babe ! certainly, i’ll add it to my list. 

[angelvidalh]

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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐋𝐢𝐬𝐭

Proprietary Fruit & Veggie Blend Spinach Powder (Spinacia oleracea) (leaf), Broccoli Powder (Brassica oleracea var. italica) (stem and floret), Barley Grass Powder (Hordeum vulgare) (leaf), Spirulina Powder, Kale Powder (Brassica oleracea var. acephela) (leaf), Apple Powder (Malus pumila) (fruit), Sugar Beet Fiber (Beta vulgaris) (root), Rice Flour, Red Pepper Powder (Capsicum annuum) (pepper), Tomato Powder (Lycopersicon esculentum) (fruit), Strawberry Powder (Fragaria virginiana) (fruit), Cranberry Powder (Vaccinium macrocarpon) (fruit), Acerola Juice Concentrate Powder (Malpighia glabra L.) (fruit), Cabbage Powder (Brassica oleracea capitata) (head), Onion Powder (Allium cepa) (bulb), Mangosteen Powder (Garcinia mangostana L.) (whole fruit), Pumpkin Powder (Cucurbita spp.) (fruit), Beet Powder (Beta vulgaris) (root), Blueberry Powder (Vaccinium angustifolium) (fruit), Acai Juice Concentrate Powder (Euterpe oleraceae) (fruit), Goji Powder (Lycium barbarum L.) (fruit), Carrot Powder (Daucus carota ssp. sativus) (root), Grape Juice Concentrate Powder (Vitis labrusca) (fruit), Pomegranate Juice Concentrate Powder (Punica granatum) (juice). Proprietary Aloe & Antioxidant Blend Grape Powder (Vitis vinifera) (seed), Green Tea Powder (Camellia sinensis) (leaf), Lycium Extract Powder (Lycium barbarum) (fruit), Aloe Vera Juice Powder (Aloe barbadensis) (inner leaf). Maltodextrin, Gum Acacia, Natural Flavor, Silicon Dioxide, Citric Acid, Stevia and Sunflower Lecithin

[shardclan]

Labrusca was still in the pre-dawn gloom of Bramble Step. Her figure blended in with the obscuring fog, but her golden eyes stood out sharp as the cinders of a burned love letter in the dark. Though she could never have denied that she loved Bramble Step and still aspired to the seat of its power that her mother occupied, it was proving to be a difficult path. She was shadow-raised, but light-born, and while there wasn't a soul who would say it aloud for fear of Caress, an acolight was not welcome as a proprietress to shadowlings. 

Not that any of that slowed her down in the slightest. It merely gave her things to think about as she observed the coming dawn. Like how fortuitous it had turned out to be that Eos had stolen the pearlcatcher scroll meant  for her. She had been too optimistic as a child to think a light pearlcatcher running Bramble Step would have been even remotely accepted. But the fact stood that she was light on her father's side and shadow on her mother's and just like Caress would crush anyone stupid enough to challenge her over marrying an acolight, Labrusca had no intention of entertaining any foolishness about her birth element when she was proprietress.

A young guardian materialized as a blurred splotch vaguely outlined by the sultry violet glow of a street lamp. She had spoken to him, once. When he had come there too young for even the lightest daytime activities the Step offered. Ever since, she had a certain affinity for Apokathisto. He lived in the sunlight, but he took comfort in obscurity, and not even because he wanted to do anything questionable. Labrusca had never met someone who craved to be no one the way Apokathisto did; who went into the fog and darkness the way dragons who wanted to forget went into their cups or into the nothingness of sleep.

Only problem was he had been born a somebody, and worse still, he was very good at it. He was out of breath today, and stopped short of her, dropping to hold onto his knees as he gasped for a second wind.

"Is he here?" he finally wheezed.

Labrusca examined her nails. They were immaculate, as usual. "Information isn't free."

"Then make a favor of it," he snapped.

"I'll do that," she purred, and tossed her head toward an alley. "Residential quarter or the Descent." Both destinations, while close together, were far deeper into shadow territory than Apokathisto usually went. While the whole borderland was in a constant bronze and brandywine twilight, the resident sector was firmly in the realm of black firs and bramble and shadow so deep it was practically solid. It was easy to get lost in. "Would you like a guide?" she asked with a grin.

"I would," Apokathisto answered with an expectant stare. "And since citizens of Aphaster are sacrosanct by Bramble Step laws, you are obligated to provide that guidance. Without extorting me this time."

Labrusca smiled approvingly and signaled for him to follow her. 

"You sure now is really the best time?" Carnelian asked. "Given the Hihi'o thing?"

"I asked you to look into it and you did," Arcanus answered, rolling a small map into a case. "I will trust Azricai with rest."

The edge of Carnelian's cigarette glowed hot for several seconds. "Was your family okay with that flimsy, non-specific answer?"

"They wouldn't have been pleased even if I said I was going out to finally end our conflict with the Talonok." He checked a vial with a hasty but still visibly painful sniff of the contents and corked it quickly. "There is nothing I can do about their displeasure. Nor yours."

"Who said I was displeased?"

"You did," Arcanus said, with a knowing look at the cigarette hanging from Carnelians mouth. "You've had 5 of those since I arrived."

Carnelian hissed smoke through a deeply unpleasant sneer. "Got dumped and now you know it all don't you."

Arcanus stiffened and shot back, "Better than you who found someone to love and is still no better at being honest with his feelings."

The cigarette burned down, leaving a precarious pillar of ash that seemed suspended by the tension between them. Carnelian sighed, and dropped the stub, grinding it out with his feet. "You're right." Sourly, he pulled out another cigarette, rummaging irritably but with genuine shame for his matches. "Sorry."

"I know," Arcanus said, and patted Carnerlian's shoulder forgivingly. "I'll miss you too, Carnelian."

"Don't," Carnelian growled. "Don't say my words for me. I won't let Atsushi do it, so you can bet your goody-goody guardian ass I'm not gonna let you do it either." He sighed, giving up on the search for his matches. He hadn't been prepared to be chain-smoking so early in the morning. So the cigarette hung unlit as he clumsily returned Arcanus' gesture. "Take care of yourself."

Arcanus nodded slowly, smiling as he lifted his bags up over his shoulders. "I will."

He looked down the great stairway that was the Descent. At it's bottom, the fog was so thick and the black junipers so oppressive that it was impossible to see what or who might be waiting there. It would have been simpler and safer to travel Trader's Walk, but Arcanus' mission was one of secrecy. While the ShadowBinder had sent an emissary of her displeasure with Aphaster, there was no way to tell if the debt they had incurred had truly been paid. So Arcanus would take the dark way to his eventual destination, and whisper at the Obscured Cresecent and nowhere else just what Telos had asked of him. If that did not put the clan back in Her Obscurity's grace, nothing would.

"Wait!"

Apokathisto came at him so quickly he almost sent the both of them tumbling down the steps. Had Arcanus been a smaller build, he very well might have. While he caught his breath in Arcanus' arms, Carnelian quietly excused himself. The last either of them heard was a faint 'got a light?' as he pulled Labrusca away with him.

Arcanus dropped his bags, and the two guardians sat together at the top of the stair. Apokathisto looked at him with watery eyes, and turned away. "You're not wearing your armor," he said in a thick, choked up voice.

"...I'm no longer Queen's Knight," Arcanus told him honestly.

The young guardian whirled back to him, eyes frantic with guilt. "Was it my fault? Was it because you told me to talk to Azricai?"

"There you are again, making all the world your trouble." Arcanus offered his hand. "It had nothing to do with you. If anything, I should be apologizing to you. If my eyes were not so clouded by personal affairs, I would have realized sooner. Maybe I could have done something that would have given you more comfort."

Apokathisto squeezed the older guardian's hand and shook his head. "You don't have to say that. Telos said it. Azricai said it. And I already know you did everything you could." He laughed, but it was obvious how much effort it took. "And I know the whole history of the clan already so I already know how easy it is to--to try to do a good thing and make mistakes you didn't mean to. Since I get to say no without any kind of penalty, I've been a lot calmer lately. I actually feel at ease, the way they wanted me to. So it's been easy to forgive it all."

"I'm glad to hear that." He leaned down, peeking at Apokathisto's face. "So why the tears?"

"Because you know I get anxious when I don't understand--" Apokathisto's breath hitched, and he held on tighter to Arcanus' hand. "And I don't! You left me a letter and all it said was that you had to go away and you wouldn't be back for a long time!" He leaned into Arcanus, weeping miserably. "I still haven't told Rebis, I don't know how. And what will I do if she accepts? What will the clan do if neither of us accept? Are you disappointed I won't take the responsibility--"

"Poka..." Arcanus interrupted, hugging him close. "I have raised dozens of offspring, and you are the only one who has been a son to me. As long as you follow your principles and do your best, there is nothing you could do that would disappoint me."

The words changed the tone of Apokathisto's tears. From the nickname to the open, confident admittance of something they had awkwardly and wordlessly affirmed when Arcanus let him sip his first taste of alcohol from his cup only barely half an eon ago, the whiplash was enough to leave him silent; caught up in both heart-fluttering joy and a bitter sadness that the one he could call father was leaving only now that he could truly enjoy it.

"Where are you going," he cried pitifully. "Why are you going?"

"To protect my current charge. And prepare for the next. That's all I can say."

The answer only made Apokathisto cling tighter to Arcanus. "I don't want you to go. I feel like... I still need help."

"There is nothing I can help you with that Hart cannot just as well," Arcanus assured him. "And you have always been the independant sort, you never trusted much of anything. What's changed that you're crying so much over me?"

"Everything!" Apokathisto sniffed heartily, backing away to wipe his face and try to articulate himself. The past week of his life had been a lot off his shoulders, but a lot more on his mind. "I just... I'm finally past it all. And I am a grown wyrm. I wanted to know you more. Like...like a.." The word tumbled giddily from his mouth in an embarrassing break of his voice. "--father... But like a person too."

Arcanus smiled, and now it was his turn to tear up. "It is unfair how much like me you are... I cannot abandon my task, but I will offer you this: If you cannot wait to find out who I am, go to Carnelian. Tell him I asked for him to buy you a Starmoss Mead, and he will tell you everything. If you can wait, I will share a Starmoss Mead with you--the ones I tasted when I was your age. And since we will have some catching up to do by then...we can get to know each other."

"I'll wait," Apokathisto said earnestly. "I promise, I'll wait! And I'll have great things to tell you."

"I hope so." Arcanus stood, bringing Apokathisto with him. They stood nearly eye to eye--Apokathisto might very well be taller by the next time they saw one another. "I have never been idealistic with you, Poka. Only truthful. So as father to son, please hear me that life is hard. Any number of painful things have the potential to happen at any time, and you may not have good things to tell me when I return. Even if I were to stay, I know I could not protect you from it all."

He clasped the younger guardian's shoulders. "You are already strong. But you are lonesome at times. I was like that too. And then my way of life was pulled from under me, and I met Carnelian in the aftermath. My first...and best, friend. And somehow being friends with that insufferable, chain-smoking melprin’s ass changed me into the kind of person you found worthy to see as a father. Before him, and before the painful things that brought us together, I cared, but didn't love. And love has brought its own pains on me, but has also given me much in the way of honesty and sensitivity. Do you understand?"

"I think so..."

"Good. I love you, Apokathisto." He pressed a kiss to Apokathisto's forehead. Though it brought a lump to his throat, he smiled warmly. "It has been a long road for me to become the kind of person who can say that so openly. And every bit has been worth it."

"I," Apokathisto stammered, red up to the very tips of his curling fins. "I-I... l-l--"

"Don't force yourself," Arcanus soothed, and gave him a final, fond ruffle. "I already know. And even if you're struggling when I return, I hope you'll be able say it then. In your own way, in your own time. Until then."

Apokathisto stood at the top of the stair as Arcanus descended. His tears were all cried, so he watched dry-eyed as Arcanus grew further and further away. Things to say kept rising to the top of his mind, but each one vanished like a popped bubble, silent and insubstantial. In the end, Arcanus melted into the deep shadow of the Tangled Wood. He didn't look back.

When Apokathisto finally turned and left the lofty first step of the Decent, he didn't look back either.

[msancelle20-blog]

That New McDonald’s Commercial Featuring Mclisse

I guess loads of us have had their fair share of heart-wrenching stories that trickled our guts to the core. Moreover, at least three phases are incripted in us when someone or something are about to leave: that of pain, longing and regret. Despite these, we can always yearn to have hope, faith and joy in the most unpredictable of circumstances. Yes, change is arbitrary but sometimes the moment we choose to move forwards is also the moment we decide to sew brevity and happiness in our hearts. Fortunately, it is also during trying times like these when we have a better grasp of ourselves and what we are capable of doing to be happy.

These are but one of the many powerful messages that the new Mcdonald’s commercial featuring Mclisse has incripted in us, Filos and non-Filos alike who were truly touched by it. The fast food giant has truly killed it again big time with this. For years, several TVCs  weren’t really able to convey great messages like this and resonate meaning to the general masses. As equally emotional beings that most Filos are, commercials with good story lines like this are the perfect formula to be an overnight sensation. This is a timeless classic that is to connect with everyone over the years to come. What amazing creative geniuses the people behind these are. Wow, just wow.  

For those who weren’t able to catch a glimpse of this yet which is highly unlikely as this has become really viral these days, the story goes like this. Memories of a past break-up flooded a sweet-faced mestiza’s thoughts as she is about to sit on the same corner the said breakup happened as all the other seats are taken. Though reluctant at first, she eventually decides to finally face the past, sit on that dreaded corner and smiles hopeful of better things to come. She is greeted by rays of sunshine outside. Then the guy sees her again but finds her already happy with someone else. Of c ourse the setting is in Mcdonald’s and the leads are eating their burgers. The new rendition of Tuloy Pa Rin  soulfully playing in the background also contributed to "the feels" elicited by the commercial. This features the new pair-up of  the very pretty Elisse Josson and good-boy imaged Mccoy of the Hashtags whose claims to fame were in the recently concluded Pinoy Big Brother season. They have at least piqued the curiosity of the general population in the said reality show as Elisse finds another love in McCoy though she needed closure with a past love inside the house. Tony Labrusca, a finalist from another ABS-CBN reality series Pinoy Boyband Superstar played the role of the first boyfriend. This is a two-part story showing storylines from both the girl and the guy’s point of view. This just goes to show that even the ones who initiate a certain break-up are also affected and is hopeful of a possible reunion. 

What made this such a success were these factors:

1. Reresher

In recent times when sappy telenovelas about infidelity and extramarital affairs has become a norm in media and television, it is good to go back and have a refresher of the more things that are a part of our humanity. That is being in a committed relationship and have conflicts apart from third party. This then brings us to the time when we were younger, had rash choices when it came down to our relationships but we’re still very much willing to expose ourselves again to love and pain. 

2. Elisse Joson 

Who would have thought that Elisse would be such a darling in this one? Her heart-shaped face coupled with just the right amount of acting that is neither over the top nor mediocre made her the perfect one for the role. I heard the producers chose her because she looks fragile enough in a break-up and equally amazing as she bounces back from it.

3. McCoy of the Hashtags The producers were really smart enough to cast characters whose personal lives truly coincided with the material. This is also timely as their story were just featured in one the most celebrated reality shows in the country.I also think McCoy is one of the few Rico Yans of this generation: chinito, tanned and good-looking with a good boy image.

4. Tuloy Pa Rin theme song A song could really make or break a material no matter how good it is. They were just on point when they chose this classic and blended it with the aforementioned story. This is of course with the right pacing and timing. Oh, the song was just aimed to perfection.

5. McDonald’s The well-famed fast food giant has really touched the hearts of many over the past years. A lot of people have been flocking here because of their affordable snack choices and their reputation.  Due to this, we all have had our share of stories good and bad from this fast food chain, right?  I guess this all the more makes this everyone’s break-up story.

So grab a burger from Mcdo and maybe you can also move-on and find happiness there, right? Love, Marabelles.

Photo Credits: 

Elisse Joson & mccoy de Leon’s Official Instagram Accounts

[reiyakhu]

Grapes Picking at Zheng Hsiung Grape Farm

On my fourth day in Taiwan, we were off to Miaoli County to visit Zheng Hsiung Organic Grape Farm.

Started around 1950′s, viticulture is relatively new in Taiwan. Vineyards are scattered around Taiwan but about one-third of the grape production comes from Miaoli County. Just like the pears in Dong Rong Farm, the grapes are sealed with waxed bags to protect them from the elements.     

Picking grapes is easy peasy. Just open the bag to check if the grapes are ready for harvest. Once they are, just snip the bunch off the vine. 

The grape variety grown in Zheng Hsiung Grape Farm is known as Kyoho. It was first cultivated in Japan and was later on brought in Taiwan during the 1960′s.   Kyoho, literally meaning giant mountain grapes, was named after Mount Fuji because of its size. It is a crossbreed of two grape species namely the American Ishiharawase (Vitis labrusca) and European Centennial (Vitis vinifera). The Taiwanese farmers retained its Japanese name in Chinese characters and pronounce it as Chufeng. 

Garnering awards for being the best grapes in Miaoli County for 3 consecutive years, these are hands down the best grapes I’ve had in my life! They have a thick, smooth, blackish-purple peel with a soft, sweet, succulent pulp. These enormous grapes are known to have great health benefits. 

They are rich in iron, vitamin C, thiamine, potassium, dietary fiber, resveratrol and many more. Consuming this fruit is good for the kidneys, heart, brain and overall digestion. They can be eaten as is or blended into a delicious, refreshing smoothie - no need to add sugar because grapes are already sweet! Thanks Taiwan Leisure Farms Development Association and Ma’am Jane Syjuco of Everbright Travel Agency for this fun and educational experience! Read about my Taiwan Travel Guide here What to Eat and Drink in Taiwan Rice puff making at Tea and Rice Resort Rice harvesting at Fairy Story Village Organic Farm Mosquito repellent making at Forest 18 Farm Dragon fruit picking at Xing Ke Dragon Fruit Farm Pear picking at Dong Rong Farm

[scriptflorist]

Hi! I was wondering if there are any poisonous plants out in the wild that a person might get mixed up with a non-poisonous plant that looks similar?

Hi there Nonny!

First of a general warning and word of advice: don’t go out and eat random plants that aren’t advertised as edible by a credible source you can trust. Don’t eat them when you aren’t a 100% certain either. Don’t dare other people to eat plants. Just don’t. They could be allergic, you could be allergic, it could be poisonous. It could be all kinds of awful.

This is Daucus carota, also known as wild carrot, bird’s nest, bishop’s lace or Queen Anne’s lace. It’s edible!

This is its lookalike Conium maculatum, also known as (poison) hemlock, spotted parsley or bad man’s oatmeal. In ancient Greece, it was used to execute prisoners. It’s also poisonous to animals. The plants contain an alkaloid called coniine which causes stomach pains, vomiting and progressive paralysis, and it can be fatal.

Vitis labrusca or fox grape would be perfectly harmless.

However, this is Menispermum canadense, also known as Canadian moonseed, common moonseed or yellow parilla. It can be easily mistaken for common grapes to the untrained eye. The fruits and seeds of this plant are poisonous, causing nausea and vomiting, they’re often fatal.

Morchella, or the true morel. Is an edible, very harmless mushroom.

However, it has a potentially deadly (if eaten raw) twin called Gyromitra esculenta which falls into the category of the false morels. (There are several species which belong to the false morels.)

A few common foods that also contain poisons:

The seeds of cherries, peaches, plums, almonds and apricots are poisonous. They contain amygdalin, a cyanogenic glycoside. It’s highly toxic.

Four or five kidney beans eaten raw can cause nausea vomiting and diarrhoea, and if cooked too low (80°C or 176°F) they’re even five times as toxic as raw.

Mango leaves, stems, peel and sap contain urushiol, which is the same allergen as in poison ivy. It causes a condition called urushiol-induced contact dermatitis. A previous allergic reaction is more likely to cause another.

Raw nutmeg is like really freaky. It contains a naturally occurring insecticide (against insects) and acaricide (against 8-legged crawlies/spiders) called myristicin and it’s possibly neurotoxic. High doses have psychoactive and hallucinogenic effects. You’re somewhere in a state between waking and dreaming all while euphoric and feeling nauseous. Also, including bloodshot eyes and impaired memory. “Nutmeg intoxication has an extremely long delay before the peak is reached, sometimes taking up to seven hours, and effects can be felt for 24 hours, with lingering effects lasting up to 72 hours.”

Tomatoes belong to the nightshade family (Solanaceae) which makes their stems and leaves toxic due to solanine (who would eat those though? don’t cook them!) It upsets your digestive system and your nerves. Tomatine which can be found in leaves, stems and unripe green tomatoes is also toxic, though it’s never present in sufficient amount,

I’m sure you noticed, but none of them are definitely fatal, which is because as a whole the term poisonous applies to plants that cause us humans great discomfort. And in fact, a lot of plants are poisonous, even a great range of them that looks particularly harmless. Though nature is rather diligent in coding red berries as bad™. I’ve also listed a mushroom, even though there’s a technical difference between them and plants, but for the sake of your ask – if you want to accidentally eat something deadly you always have good chances with a mushroom.

There’s a lot of poisonous plants, however, the key is that you have to eat them in many cases. Touch alone in many cases isn’t enough.

On another note: Allergies combined with plants that are highly severe can be deadly. For example, Hedera helix (common ivy) is harmless to the general public, unless you’re severely allergic.

I hope you found something to help you with your writing.

- Mod Jana

Sources: Wikipedia, (x) (x) (x) (x) (x) (x) (x) (x)

[annieboltonworld]

Juniper Publishers- Open Access Journal of Environmental Sciences & Natural Resources

Grapes Characterization of Different Varieties in the Central Zone of Peshawar Kpk

Authored by Kashif Ur Rehman

Abstract

An investigation "Grapes characterization in central zone of kp” was conducted at Agriculture Research Institute Tarnab under the Annual Developmental Program (ADP) of KP. There were seven grape varieties under the characterization study, i.e. Kings Ruby, Abasin-2000, Fazil Shah, NARC, Babar House, Attock Collection, Cardinal Italia. I was involved as internship student in this study. The data concerning the berry morphology of grape varieties indicated that oval shape berries were observed in kings Ruby, round shape in Babar House, NARC, and Abasin-2000, elongate shape in Cardinal Italia, while oblong shape in Fazil Shah. Fruit skin color was observed red in kings Ruby, Babar, NARC, and Abasin-2000, golden in Italia, whitish green in Fazil Shah. Whitish flesh color was observed in Kings Ruby, cardinal. Soft flesh was observed in Kings Ruby while firm flesh was noted in Italia, Fazil Shah. Kings Ruby and Fazil Shah had very sweet taste, Babar, NARC, Attock, and Abasin-2000 had sweet taste, whereas Italia had less sweet taste. Kings Ruby had excellent eating quality followed by Fazil Shah. Loose bunch were observed in Italia, Fazil Shah. Semi compact bunch were observed in Kings Ruby, attock, Abasin-2000. Very compact bunch were observed in Babar. Kings Ruby, Abasin-2000, Fazil Shah, Attock are seedless. NARC was lees seedy. Babar and Italia are seeded. Red fruit colors were observed in Kings Ruby, NARC, and Attock. Kings Ruby and Abasin are early maturity. Maximum bunch weight (1329 gm) was recorded in Abasin-2000. Minimum bunch weight (165gm) was noted in Italia.

Keywords: Grapes; Zones of kp

Introduction

The European grapes (vitis vinifera) are the most important species of the family vitaceae. Two other commercial species are vitis labrusca (American grapes) and vitis rotundifolia (Muscadine grape). Worldwide grapes are grown for eating, wine, juice, and raisins. European grapes grown in mild subtropical conditions, while both of the other species do well under temperate conditions. Vinifera grapes have a thick skin which firmly adheres to the sweet pulp. American and Muscadine grapes have a thin skin which separates easily form the relatively acid pulp. Muscadine grapes have small bunches, and large seeds. Their berries have a strong musky flavor and shedding is frequent [1]. The cultivation of the domesticated grape began 6,000-8,000 years ago in the near east [2].

Grapes are a type of fruit that grow in clusters of 15 to 300, and can be crimsom, black, dark blue, yellow, green, orange and pink. ”White” grapes are actually green in color, and are evolutionarily derived from the purple grape. Mutations in two regulatory genes of white grapes turn off production of anthocyanins, which are responsible for the color of purple grapes [3]. In Pakistan, grapes were grown mostly in Baluchistan and some districts of Khyber pakhtunkhwa with annual production of 122 thousand tons having average yield of 19 tons ha-1 against the potential of 25 tons ha-1 [4]. In Khyber pakhtunkhwa, the total area was 200 hectare with production of 1200 tons.

Grapes seed extract and seed oil is also use full for health. For example, laboratory tests indicated a potential anticancer effect from grape seed extract [5] Commercial juice products from concord grapes have been applied in medical research studies, showing potential benefits against the onset stage of cancer [6] Grapes vines are adapted to a wide range of soil types. However, heavy clay soil, shallow, sodic or poorly drained soils should be avoided. Grapes require ample soil moisture during the growing season either from rainfall or irrigation [7] . The climatic variation in grape growing region accounts for the diversity of grapes germ plasm berry quality and other viticulture products. In general, the influence of climatic condition on the chemical characteristics and nutritional quality of grapes is more pronounced as compared to any other factor [8] . Environmental components such as temperature, sunshine, rain, soil, and combinations of these affect chemical composition of grapes juice [9]. During berry growth and development the climatic plays an important role for berry maturity, ripening, development of physical, as well as chemical characteristics of the berry quality such as size, color, aroma, accumulation of anthocyanins [10]. The maturity, ripening and harvesting time of grapes depends upon cultivar, geo-graphic location and agro climatic condition. Different table grapes cultivars have been found to have varying tolerance to temperature, heat stress, rainfall and their distribution through the season [11]. Keep in view the characteristics of grapes the research was conducted with the following objectives.

Objectives

a) To find out different characteristics of different grape varieties.

b) To find out the best svariety of grape in central zone of kpk.

Materials and Methods

The present study Grapes Characterization was conducted during the year 2017 at Agriculture Research Institute (ARI) Tarnab Peshawar.

Experimental Protocol

Grapes varieties (7 numbers) were collected from different parts of KP and were propagated through cutting to study their adoptability under the agro climatic condition of Peshawar [1216]. There were seven grape varieties under the characterization study, i.e.

a) Kings Ruby

b) Abasin-2000

c) Fazil Shah

d) NARC

e) Babar

f) Attock

g) Italia

Vineyard was laid out with 15 feet row to row distance and 9-10 feet vine to vine distance. Vines were trained on Double Kniffen system. Pole had 5 feet length above ground and 20 feet distance from pole to pole. All management practices like irrigation, hoeing, pesticide spray etc, were managed accordingly as routine manner. Fertilizer dose at the rate of 0.25 kg N, 0.13 kg P2O5, and 0.13 kg k2o per vine was applied with two split doses: first at the start of spring before leaf initiation and 2nd after berry set [17-22]. Data was collected for following variables:

a) Seed Character: Seed of grape variety was determined on visual look

b) Fruit Skin Color: Fruit skin color of grape variety was determined on visual look

c) Flesh Color: Flesh color of grape variety was determined on visual look

d) Taste and Eating Quality of Fruit: Taste checked by tongue

e) Shape: Shape of grape variety was determined on visual look.

f) Size: Size of grape variety was determined with the help of vernier caliper.

g) Weight per Bunch: Weight of grapes was determined with digital balance.

h) Bunch Characteristics: Data were recorded on bunch compactness and bunch shoulders.

Results and Discussion

Seed Character: Italia and Babar are seeded varieties. NARC is less seedy while all other varieties under the characterization study were observed seedless.

Fruit Skin Color: Fruit skin color was observed in king's Ruby, Babar, NARC, and Abasin-2000, golden in Italia, whitish green in Fazil Shah.

Flesh Color: Whitish flesh color was observed in Kings Ruby, while yellowish color fleshes in the rest of varieties.

Firmness of Flesh: Soft flesh was observed in King's Ruby, while firm flesh was noted in Italia, Fazil Shah.

Eating Quality: King's Ruby has excellent eating quality followed by Fazil Shah and Babar. Taste (phenoleptic property): King’s Ruby and Fazil Shah had very sweet taste, Babar, NARC and Abasin-2000 had sweet taste, whereas Italia had less sweet taste.

Fruit Shape: Oval shape berries were observed in king’s Ruby, round shape in Babar, NARC, and Abasin-2000, elongate shape in Italia, while oblong shape in Fazil Shah.

Bunch Weight: Maximum bunch weight (1329 gm) was recorded in Abasin-2000, (165 gm) in Italia, Babar (792 gm).

Bunch Shoulders: Bunch shoulder was recorded in Abasin-2000. All varieties under investigation have shouldered bunches.

Bunch Length: King ruby was long bunch length variety and italia, Babar has short bunch length variety.

Bunch Compactness: Loose bunches were observed in Fazil shah, NARC, Italia. Very compact bunches was observed in Babar.

Maturity: King ruby was early mature variety and italia was late variety (Tables 1-5).

Conclusion

It is concluded on the basis of recorded data that: Among the all grape germ plasm " Kings Ruby ” was the most suitable because it was an early maturing seedless variety having excellent taste, attractive red color, large size berries, followed by Fazil Shah but it had berry splitting at maturity.

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[juniperpublishers-toxicology]

‘Isabel’ Grape Treated with Abscisic Acid in Different Maturation Stages

Horticulture JournalAuthor: Sergio Ruffo Roberto

Abstract

Isabel grape is one of the main cultivars used for juice processing, but presents deficiency in anthocyanins, pigments responsible for the color. Thus, an alternative for increasing the color is to promote synthesis of this compound, which can be accomplished using growth regulators, like abscisic acid (ABA). This work aimed to evaluate anthocyanins and polyphenols concentration in berry and juice of ‘Isabel’ grape treated with abscisic acid in different maturation stages. Statistical model used was a randomized block design with seven treatments and five replications: control; S-ABA 400mgL-1, applied 7 days before véraison (DBV); S-ABA 400mgL-1, applied at véraison (V); 7 days after véraison (DAV); S-ABA 400mgL-1, applied 7DBV + S-ABA 400mgL-1 35 days after the first application (DAFA); S-ABA 400mgL-1, applied at V + S-ABA 400mgL-1 35DAFA; and S-ABA 400mgL-1, 7DAV + S-ABA 400mgL-1 35DAFA. S-ABA application increases anthocyanins concentration, color variables, and acceptability of juices in sensory analysis, without affecting polyphenols concentration. Two applications of S-ABA 400mgL-1 provide best results regarding the increment of berries and juice color of ‘Isabel’ grape.

Keywords: Color; Phenolic compound; Plant growth regulator; Sensory analysis; Vitis labrusca

Abbrevations: DBV: Days Before véraison; V: At véraison; DAV: Days after véraison; DAFA: Days after the First Application; CI: Color Intensity; T: Tint; ABA: Abscisic Acid

    Introduction

‘Isabel’ (Vitis labrusca L) is one of the main grape cultivars for processing, due to its vigor, tolerance to the main fungal diseases, high yield and potential for sugar accumulation, ranging from 15 to 19° Brix. However, due to its deficiency in color, ‘Isabel’ grape juice must be blended with juice from pigment-producing cultivars to obtain products with higher color intensity, but usually, these cultivars are generally unproductive [1].

Anthocyanins are phenolic compounds responsible for the most of red, pink, purple and blue colors observed in the fruits and vegetables [2]. Analysis of gene expression of anthocyanin biosynthetic pathway performed with cells in vitro and grape berries treated with exogenous abscisic acid (ABA) proved the involvement of this plant growth regulator in the biosynthesis of anthocyanins [2-5].

Increase in anthocyanins of grapes by exogenous application of ABA during the onset of ripening (véraison), and the frequency of applications can also influence the results according to the cultivar [5-12]. In ‘Isabel’ grapes, it was determined that one or two applications of 400mgL-1 of the isomer (S)-cis-abscisic acid (S-ABA) increment the concentration of anthocyanin [13], however, it has not been elucidated about the best time of application of this plant growth regulator, which may vary according to cultivar [10,14,15].  

Thus, it is extremely important to determine the ripening stage for application of ABA that most favors the accumulation of anthocyanins in ‘Isabel’ grape, in order to plan better the application of this plant growth regulator, since in large area or depending on the climate conditions, it is not always possible to apply it at véraison, period characterized by sugar accumulation, softening of berries, synthesis of anthocyanins, among other factors [16].

Thereby, the aim of this study was to evaluate the accumulation of anthocyanins and polyphenols in berries and juice of ‘Isabel’ grape treated with S-ABA at different stages of ripening.

    Materials and Methods

The study was conducted in a 11-year-old commercial vineyard of own-rooted ‘Isabel’ grapes (Vitis labrusca ) belonging to Intervin Winery, located in Maringá, state of Paraná, Brazil (23° 25’ S, 51° 57’ W, altitude 542m). According to the Köppen classification, the region climate is type Cfa, i.e., subtropical climate with an average temperature in the coldest month below 18 °C and average temperature in the warmest month above 22 °C. The average annual rainfall is of 1,596mm, with a tendency of concentrated rainfall in the summer months.

The vines were trained on overhead trellises and spaced 4.0 x 1.0m apart. Pruning was performed to leave 2-3 buds per spur, and subsequently, 5% hydrogen cyanamide was applied to the buds to induce and standardize sprouting. During the trials, the standard regional cultivation practices with regard to nutrition, weed control and pest and disease management were used.

It was evaluated the effect of S-ABA applied to grapes at different stages of ripening, during two consecutive crop years (regular season 2012 and out of season 2013). S-ABA, at an active concentration of 100gL-1, was supplied by Valent Bio Sciences Corporation (Libertyville, IL).

The following treatments were tested: Control (C), in which no S-ABA was applied; S-ABA 400mgL-1 applied 7 days before véraison (DBV); S-ABA 400mgL-1 applied at véraison (V); S-ABA 400mgL-1 applied 7 days after véraison (DAV); S-ABA 400mgL-1 applied 7DBV + S-ABA 400mgL-1 at 35 days after first application (DAFA); S-ABA 400mgL-1 applied at V + S-ABA 400mgL-1 at 35DAFA and; S-ABA 400mgL-1 applied 7DAV + S-ABA 400mgL-1 at 35DAFA.

Experimental design applied was randomized blocks with seven treatments and five replicates, with five vines per plot. Fifteen representative clusters in each plot were marked before the application of treatments for further evaluation.

For treatment applications, the solution was prepared using 4mL L-1 of commercial product, which represents a concentration of 400mgL-1 the active ingredient S-ABA, and 0.3mL L-1 of Break Thru (Evonik Industries, Germany) non-ionic surfactant for all treatments. Clusters were sprayed in the morning using a knapsack sprayer at a pressure of 568.93 psi (39.22 bars) with JA1 hollow cone nozzle tips at a volume of 800 L ha-1 to provide complete and uniform coverage.

In both crop seasons, clusters of each plot were manually harvested when soluble solids reached around 16°Brix. For each plot, 90 berries were collected for physicochemical analysis with two berries taken from the upper, middle, and bottom regions of each marked cluster.

The physical characteristics of grapes were evaluated by determining the mass (g) and diameter (mm) of berries and the weigh (g) and length (cm) of clusters using a scale and a digital caliper.

Berry color was analyzed using a colorimeter Minolta CR-10 to obtain the following variables from the equatorial portion of berries (n=2 per berry): L* (lightness), C* (chroma), and h° (hue) (17). Lightness values may range from 0 (black) to 100 (white). Chroma indicates the purity or intensity of color, the distance from gray (achromatic) toward a pure chromatic color, and is calculated from the a* and b* values of the CIELab scale system, starts from zero for a completely neutral color, and does not have an arbitrary end, but intensity increases with magnitude. Hue refers to the color wheel and is measured in angles; green, yellow, and red correspond to 180°, 90°, 0°, respectively [15,18,19].

Whole grape juices from treatment plots were produced by the Welch process (not from concentrate grape juice - NFC), which consists of extracting the juice by steam entrainment using a stainless steel extraction pot with a 7 kg capacity (Hauber Macanuda, PSM-07 CF) without any added enzyme [13]. For this extraction, a sample of 4 kg of clusters from each plot was used, producing an average of 2 L of whole juice. At first, the bottom section of the steamer juicer pot was filled with water and the heat was turned on high. Washed grape samples (4kg) were placed in the top section of the steamer and the basket was filled all the way to the top, and the lid was put on. After 45 min, all grape juice was drained into the middle section of the steamer and then bottled at warm temperature (75 °C) into 1L capacity sterilized polyethylene containers with lids. After cooling, juice bottles were stored in the refrigerator at 4 °C for further anthocyanin and polyphenol analyses.

The concentrations of total anthocyanins of berries and juices of all treatments were carried out. For total anthocyanin extraction 30 berries were homogenized in a blender and 50g of this mixture or 50mL of juice were used to quantification. Samples were macerated and homogenized with 150mL of extracting solution (70mL of ethanol 70% and 30mL of HCl 0.1%, pH 2.0) for 2min in a blender, then placed in a beaker covered with parafilm and aluminum foil, and extracted in darkness for 12h at 4 °C. Afterward, a filtration was made, and then 100mL of this solution were mixed with 100mL of extracting solution. An aliquot of 2.0mL was taken from the stock solution and completed to 100mL with the extracting solution and leaving it at room temperature in darkness for 2h, the extracting solution was used as a blank. The absorbance of each sample from berries and juices was determined at 535nm using a spectrophotometer (Thermo Scientific; Genesys TM, 10S ultraviolet-Vis). Readings were expressed as milligrams of total anthocyanins as malvidin- 3-glucoside per 100g of berries (mg 100g-1) and per liter of juice (mg L-1) [20].

In order to obtain total anthocyanin daily accumulation rate in berries (mg 100g-1 day-1), grapes of all treatments were sampled weekly from the first application of S-ABA to harvest, in a total of six samplings, using best fit model equation of the first degree regression.

The concentrations of total polyphenols of berries and juices were determined by spectro photometric Folin-Ciocalteau method [21]. For total polyphenol extraction from berries, samples of 30 berries per plot were macerated and then 5 g were homogenized with 50mL of ethanol 50% in a blender during 2min and centrifuged at 3500rpm during 5min. An aliquot of 0.2mL of the extract was mixed with 1.8mL of distilled water and 10mL of 10-fold diluted Folin-Ciocalteau reagent. After 30s to 8min, 8mL of 7.5% of Na2CO3 solution was added. All test tubes with the mixture were shaken for 10s on the vortex and kept in darkness during 2h. For total polyphenol extraction from grape juices, samples of 5mL of whole juice per plot were used. Absorbance of each sample from berries and juices was measured after 15min at 765nm using a spectrophotometer (Thermo Scientific; Genesys, 10S ultraviolet-Vis) against a blank sample. The blank sample was prepared with water instead of the extract. Determination of total polyphenol was calculated from the calibration curve obtained with gallic acid. Readings were expressed as mg 100g-1 of berries and gL-1 of juice (Gallic acid equivalents).

Juice color was assessed through the direct measurement of the optical density of the samples, without dilution, using a spectrophotometer UV-V is with a 1.0mm path-length cuvette to obtain the optical density at 420nm (yellow), 520nm (red) and 620nm (violet). Color intensity (CI) was determined by summing the optical density of each sample at 420, 520 and 620nm. Tint (T) was obtained by the ratio between the absorbance at 420nm and 520nm [22].

Sensory analysis of grape juice was performed adopting a randomized block experimental design, with 70 untrained tasters. Evaluations were performed in individual booths with special daylight lighting in the Sensory Analysis Laboratory. The color, aroma, flavor, body, and consumer acceptance of the juice samples were evaluated using a 9-point hedonic scale, which ranged from ‘‘dislike extremely [1]’’ to ‘‘like extremely [9]’’ [23]. Samples were served at 4 °C in transparent acrylic glasses at a volume of 40mL per sample. Each taster received the seven treatment samples, coded with random three-digit numbers in randomized order. Drinking water at room temperature was served to the panelists for mouth cleaning before and between evaluations of grape juice samples.

Means were subjected to analysis of variance and compared using the Scott-Knott test at 5% probability. Because results observed for each crop season were quite similar, means of the combined crops were considered for discussion [13].

    Results and Discussion

For grape physical characteristics, such as mass and diameter of the berries and mass and length of clusters, there was no difference in relation to the application of S-ABA at different maturation stages of ‘Isabel’ grape (Table 1). Similarly, the application of ABA did not affect the physical characteristics of different grape cultivar, such as Isabel, Cabernet Sauvignon, Benitaka and Rubi [7,11,12,24]. However, in study with ‘Flame Seedless’ and ‘Redglobe’ grapes, there was no effect of S-ABA application in the mass of berries in some seasons [10,15]. These variations in the results suggest that S-ABA does not influence directly in the physical characteristics of the grapes, which are more related to climatic factors of the season.

OBS: Average of 2012 and 2013 seasons. 7DBV: 7d before véraison; V: at véraison; 7 DAV: 7 d after véraison; 35 DAFA: 35 d after the first application. Means within columns followed by different letters differ significantly by Scott-Knott’s test (P<0.05). NS: non significant.

Regarding to total anthocyanins evaluation, there was an increase of its concentration in S-ABA treated berries, and treatments using two applications (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) were more effective than a single application (7DBV, V e 7DAV), independently to the application period (Table 2). For total anthocyanins of juices, the results were repeated, except for the treatment 7DBV which the single application provided similar accumulation to treatment with two applications, regardless of the maturation phase. This result indicates that application of S-ABA near véraison allows the greater anthocyanin accumulation in ‘Isabel’ grape juice.

OBS: Average of 2012 and 2013 seasons. 7DBV: 7 d before véraison; V: at véraison; 7 DAV: 7 d after véraison; 35 DAFA: 35 d after the first application. Means within columns followed by different letters differ significantly by Scott-Knott’s test (P<0.05). NS: non significant.

These results suggest that the effect of S-ABA application in anthocyanin accumulation of berries is not accurately transferred to the juices. In a study with ‘Isabel’ grape, also there was not the same increase ratio of the concentration of anthocyanins of berries in juices, in which for berries the application of 200 or 400mgL-1 S-ABA, independent of the application period, increased the anthocyanin concentration. In contrast, for juice, application of 400mgL-1 of one or two times was more effective [13].

The increase in anthocyanin concentration with ABA application was also observed in berries, skin, pulp or juice in experiments with ‘Cabernet Sauvignon’, ‘Crimson Seedless’, ‘Pinot Noir’, ‘Merlot’ and ‘Beihong’ grapes [5-8,14,24-27]. However, beyond the cultivar, anthocyanin concentration increasing with ABA application is also influenced by climatic conditions, since in some seasons its accumulation may be inexpressive, as verified in ‘Redglobe’ [10] and ‘Crimson Seedless’ [28].

Regarding the daily anthocyanin accumulation rate in the period between the application of S-ABA to harvest of grapes, it was verified that treatments with two applications of S-ABA (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) or an application at 7DBV presented rates that stand out from the control and the other treatments (Table 3), confirming the results obtained for the concentration of anthocyanins in ‘Isabel’ grape juice (Table 2).

OBS: Average of 2012 and 2013 seasons. 7DBV: 7 d before véraison; V = at véraison; 7 DAV: 7 d after véraison; 35 DAFA: 35 d after the first application. a/: Coefficient determination of the regression analysis. *: Significance (P<0.05).

This reinforces that a single application of this plant growth regulator at 7DBV is sufficient to increase significantly the anthocyanin accumulation, and that a second application at 35DAFA reinforces daily accumulation rate.

It is noted that the determination of the optimum time of application of ABA on grapes is critical, since green berries (pre-véraison) are the tissues most responsive to treatment, while more ripe berries, respond less [14]. This suggests that the reception or the signaling mechanism for ABA is modulated by the development of grape. Level of ABA in skin increase at beginning of ripening up to 20 days and reduces to harvest [29]. However, when véraison starts, ABA reached its peak, and at this time it cannot interfere in their synthesis [14,30]. Some studies show that ABA is more effective when applied before véraison for ‘Cabernet Sauvignon’ [14] or at véraison for ‘Redglobe’ [10] and for ‘Crimson Seedless’ [25,28].

Further more, the frequency of plant growth regulator application can also influence anthocyanin concentration and hence color of berries, as verified in ‘Benitaka’ and ‘Rubi’ grapes, which presented more intense color when received two applications of S-ABA [11,12]. Although the authors have not evaluated the anthocyanin concentration in skin, since color is related to the concentration of the same, it appears that they were also higher in these conditions. On the other hand, it was reported that the number of S-ABA applications did not influence anthocyanin concentration in ‘Redglobe’ grape [10]. In this study, two or a single applications of S-ABA seven days before véraison were more effective, suggesting that a single application is sufficient to increase the anthocyanin, allowing the economy of plant growth regulator, as well as the use of hand labor and machinery for application.

In relation of total polyphenols, there was no difference between treatments, in both berries and juice of ‘Isabel’ grape (Table 2). Likewise, it was reported that S-ABA application did not alter the total polyphenols from ‘Isabel’ grape berries; however, it was observed its increase in juice, independent of concentration and time of application [13]. In studies realized with ‘Malbec’ and ‘Cabernet Sauvignon’ grapes there was an increase of total polyphenols when treated with ABA [6,29].

Some factors such as processing, cultivar, growing region and cultural practices adopted can influence phenolic compounds concentration in grape. Because it is a combination of several compounds, as flavonoids (flavonols, flavones, flavonols, isoflavones, flavanones and anthocyanidins) and non-flavonoids (phenolic acids, coumarins, stilbenes, tannins and lignans), the results observed regarding to its concentration and anthocyanins do not have the same relationship, as verified among ‘Concord’ clones and rootstocks regarding the phenolic compounds; however, there was no difference in relation to anthocyanins [31].

Total anthocyanins and polyphenols concentrations also differ between berries and juice, and it was recorded higher concentrations in berries, showing that they are not fully transferred to the juice. This fact can be explained by the heating during juice elaboration, which may cause degradation of these compounds, as well by extraction method, since the alcohol used as solvent in berries extract more phenolic compounds.

For variables related to grape color, there was no difference between treatments for lightness (L*) and hue (h°) (Table 4). In treatments that received an application of S-ABA at 7DBV and V, as well as those which received two applications (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA), it was verified the lowest mean of L*, indicating color more intense of berries. The h° values are related to higher anthocyanin contents, since the darker grapes have higher anthocyanins concentrations, with the highest average recorded with a single application of S-ABA 7 DAV and two applications at 7 DBV and 7 DAV. In experiment conducted with ‘Isabel’ grape, two applications of S-ABA, independent of its concentration were more effective in reducing L*, and for C* there was a reduction with application of growth regulators in all treatments, with no difference for h° [13]. S-ABA application also intensified the color of ‘Benitaka’ [11] and ‘Rubi’ grapes [12], which showed lower average L* when received two applications of plant growth regulator.

Regarding the application period of S-ABA, depending on grape cultivar, there can be no change of berry color variables [10]. On the other hand, there are reports that the best application time for color variables increment of table grapes grown in California, USA, is the véraison [28], or an application of 400mgL-1 S-ABA, a week after véraison or two applications, at the first and fourth week after véraison, for grapes grown in region of Puglia, Italy [32].

Results observed regarding anthocyanins concentrations of berries (Table 2) were not similar to berries color variables (Table 4), whereas large differences in skin pigment content may have little effect on berry color, it is important to evaluate the cultural practices effect in berry color through color and anthocyanin concentration in skin together [15,28].

OBS: Average of 2012 and 2013 seasons. L* = lightness; C* = chroma; hº = hue angle; 7DBV = 7 d before véraison; V = at véraison; 7 DAV = 7 d after véraison; 35 DAFA = 35 d after the first application. Means within columns followed by different letters differ significantly by Scott-Knott’s test (P<0.05). NS = non significant

Concerning juice color obtained by the optical densities, there were differences for all variables, except for tint, which had no influence of S-ABA application (Table 5). For 420 and 520nm optical densities and color intensity, treatments with two application of S-ABA (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) resulted in highest average, on the other hand, for 620nm density, only treatment with two applications (7DBV + 35DAFA) had the highest average.

OBS: Average of 2012 and 2013 seasons. 7DBV = 7 d before véraison; V = at véraison; 7 DAV = 7 d after véraison; 35 DAFA = 35 d after the first application. Means within columns followed by different letters differ significantly by Scott-Knott’s test (P <0.05). NS = non significant.

In evaluation of juice color by optical density, the 520nm band expresses red color intensity and mainly depends of anthocyanins amount [31]. Two applications of S-ABA, regardless of the time, provide higher menas, confirming the results obtained for anthocyanin concentration in juices treated with growth regulators (Table 2). These averages were lower compared to ‘Concord’ clones (1.257) [31], showing the lowest anthocyanin concentration in ‘Isabel’ grape, which is usually blended with color rich grapes, such as ‘Concord’. However, it is noteworthy that in ‘Isabel’ grape juice sensory analysis, juice blended with 20% of ‘Concord’ showed the same acceptance of 100% ‘Isabel’ grape juice for color attribute, which suggests that the means of juices treated with S-ABA can be sufficient for consumer acceptance [33].

Sensory analysis showed that the juice there was difference between treatments for color, flavor and consumer acceptance of juices (Figure 1). Juices made from grapes that received an application 7 DBV or two applications (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) of S-ABA had the highest scores for color, which are in accordance with the results for anthocyanins concentration in juices (Table 2). Average of 2012 and 2013 seasons. Note: means within bars followed by different letters differ significantly by Scott-Knott’s test (P<0.05); NS = non significant. 7DBV = 7 d before véraison; V = at véraison; 7 DAV = 7 d after véraison; 35 DAFA = 35 d after the first application; Ninepoint hedonic scale: dislike extremely (1) to like extremely (9).

For ‘Isabel’ grape juice, blend with pigmented cultivars, such as BRS Rúbea, BRS Cora, BRS Violet and BRS Carmen, is suggested in order to improve juice color [33]. Thus, the results obtained in this work for anthocyanin concentration and sensory analysis show that the use of this growth regulator can be an alternative to increase color of ‘Isabel’ grape juice, and can supply the need for blend with other cultivars.

Besides the results on the color acceptability, the application of S-ABA also favored aroma and consumer acceptance attributes. For aroma, an application or two applications (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) of S-ABA in grapes presented the highest levels of juices acceptability. For consumer acceptance, the juices that were elaborated with grapes treated with S-ABA, regardless of the maturation stage and the number of applications received the highest scores. Likewise, it was reported that juice from ‘Isabel’ grapes treated with S-ABA were more accepted in sensory analysis [13,34].

Thus, one or two applications of 400mgL-1 S-ABA before, during or after véraison do not alter the physical characteristics of berries and cluster, as well as the concentration of polyphenols. Moreover, the use of S-ABA increases the concentration of total anthocyanins and color, in both berry and juice of ‘Isabel’ grape. Thereby, considering the most of the characteristics evaluated, two applications (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) in ‘Isabel’ grape can be performed to increase juice color.

    Conclusion

S-ABA application increases the concentration of total anthocyanins and color, in berries and juice, as well as the acceptability of juices in sensory analysis, without affecting the concentration of total polyphenols. Two applications of S-ABA (7DBV + 35DAFA, V + 35DAFA e 7DAV + 35DAFA) 400mgL-1 provide the best results in the increase of the color of berries and juices.

    Acknowledgement

The authors are grateful for the financial support provided by CAPES, CNPq and Valent Bio Sciences Corporation for providing S-ABA.

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[american-mosaic]

CRUISING WASHINGTON STATE’S WINE COUNTRY.

Eastern Washington is one of the best regions in the United States for growing grapes. There is a rich history of how the wine industry started here. Today some of the best wine globally is produced in this region. 

A LITTLE HISTORY, WITHOUT THE BENEFIT OF TASTING. 

Wine grapes were -- along with apples -- the very first cultivated fruits in the Pacific Northwest. Initially planted here in 1827, both were cherished by early pioneering settlers, but whereas apples became a lucrative farm commodity early on, the grape's long and winding path to success was a bit rockier. Only in recent decades has both the art and science of viticulture (grape growing) and enology (wine making) really advanced to the point where Washington-grown grapes now share a wide reputation (along with apples) as some of the world's tastiest -- and the finest locally made wines now enjoy global esteem for their excellence.

Seed to Vine, Grape to Wine The first grapes cultivated here (and the wine that they led to) were those grown at Fort Vancouver on the north bank of the Columbia River. This new fur trading post was built in 1825 by the British Hudson's Bay Company (HBC) on a site selected by its manager, Dr. John McLoughlin (1784-1857), who thought that its flat terrain and fecund soil would support a farm that could feed his staff -- and among the various fruits and vegetables planted were grapes and apples.

Both fruits came about as a lucky result of a visitation -- probably by the HBC official, George Simpson (1792?-1860) -- on an inspection tour in November, 1826. Legend holds that: "A gentlemen ...  while at a party in London, put the seeds of the grapes and apples which he ate into his vest pocket. Soon afterwards he took a voyage to this country and left them here, and now they are greatly multiplied" (Whitman, Letters and Journals, September 12, 1836). Likely planted during the spring season following Simpson's arrival, the fort was soon receiving shipments of corks and bottles ordered along with other supplies. Overland and by Sea It was the opening of the Oregon Trail that brought the next wave of grape-growing when a number of early emigrants hauled various grape cuttings to the region in their covered wagons -- among the first being Henderson Luelling who babied his vine cuttings all the way out from Iowa. And even though the Isabella variety he'd nurtured was a native North American (Vituslabrusca) hybrid -- rather than the generally superior European (Vitusvinifera) type of wine-grape -- the nursery that he established in the Willamette Valley in 1847 helped other settlers get their homestead vineyards (and wine-making) started. In the northern Oregon Territories -- specifically the Puget Sound area -- a few other folks followed Luelling's example, and by 1854 there were three active nurseries that offered both vinifera and labrusca cuttings to locals. In 1872 that Civil War veteran  Lambert Evans (1836?-1917?) arrived in the area and after scouting around via his flat-bottomed skiff, settled on a Stretch Island land claim (near Olympia) and planted grapes and apples on his bluff. Then in 1889, Adam Eckert arrived from New York, bought 40  acres from Evans, founded yet another nursery, and planted Island Belle vines that turned out to be very well suited to the terroir (an area's specific soil characteristics and climate conditions). For the next three decades he supplied cuttings to locals. Willamette to Walla Walla Around 1859-1860 A. B. Roberts hauled grape stock up from the Willamette Valley and planted them along with numerous additional varieties that he imported from France. Around the same time, an Italian baker, Frank Orselli, began making and marketing wine from his shop. Over the next few years, others -- including Phillip Ritz and H. P. Isaacs -- joined in by making wine from grape varieties including Black Hamburg, Black Prince, Flame Tokay, and Sweetwater.

In 1876 Jean Marie Abadie produced 150 gallons of red and 400 of white wine, but in 1883 a 20-degrees-below-zero winter freeze destroyed the area's young grapevines. Then, at the turn of the century, a couple of Italian immigrants named Frank and Rose Leonetti settled in the area and planted Black Prince grapes on their farm and for the next half century they made wine for their family -- including a grandson who would, in due course, kick-start the regional wine biz. The Yakima and Wenatchee Valleys The Yakima River provided the irrigation required to transform the Yakima Valley's scrub-brush desert into a bountiful agricultural area and settlers wasted no time in testing the area's rich volcanic-ash soil's potential for grapes. As early as 1869 a vineyard was planted outside of Union Gap, and within a few years another vineyard in Wenatchee was productive enough to yield an annual total of 1,500 gallons of wine.

By the 1880s Johannisberg Riesling and Mission grapevines had been planted in the tiny town of Moxee. In 1889 H. S. Simmons planted the Zinfandel variety in Wenatchee and the fall harvest of 1893 yielded grapes of a quality that allowed him to make his first wine. Keep on the Sunnyside In 1891 the Sunnyside Canal irrigation project helped accelerate the growth in the Yakima Valley, and a decade later Elbert F. Blaine (1857-?) settled into the valley town of Grandview and -- as the manager of an irrigation company -- was soon touting the possibilities of a serious grape-growing and wine-making industry in the area. The following year of 1903 saw a subsidiary of the Northern Pacific Railroad called the Northwest Improvement Company plant some Kennewick land to various grape varieties.

In 1905 the United States Bureau of Reclamation began a series of irrigation projects that would help launch a new wave of plantings. That same year Blaine began producing wine from varieties including Black Prince, White Diamond, Zinfandel, and Concord. Prohibition Era Sunnyside was also, since 1902, the home of a lawyer named William B. Bridgman (1878-?) who, like Blaine, also managed an irrigation company and took an interest in grapes. In 1917 he planted several varieties of grapevines on some Snipes Mountain acreage near his Harrison Hill farm -- but, that seemed a risky move considering that the Washington State Legislature had enacted severe alcohol Prohibition laws in 1916. However, since the law still allowed for individuals to make small amounts of their own home-brew wine, demand for his grapes was strong. That same "prohibition effect" impacted other grape growers as well: The old Island Belle vines on Lambert Evans's farm were producing grapes that were now sought after by home winemakers and in 1918 a Seattle real estate agent named Charles Somers acquired land from Evans's widow and a new era began. The following year  the legislature ratified the 18th Amendment to the United States Constitution and on January 16, 1920, Prohibition spread nationwide. Repeal the Grapes Washington was the 24th state to vote for Prohibition's Repeal, and the national social experiment finally ended with the adoption of the Twenty-first Amendment to the Constitution on December 5, 1933. In the wake of that legal reform, a wave of new companies filed papers with the government to establish new commercial wineries. The first such "bonded" winery in the state was St. Charles Winery -- the firm founded by Somers (and his son C. W. "Bill" Somers) on Stretch Island. The 13th bonded winery was William Bridgman's Upland Winery in Sunnyside, which opened in November 1934 and whose 165 acres of vines produced an amazing 7,000 gallons of wine that first harvest season. That same year saw the rise of two other notable firms: Grandview's National Wine Company (aka Nawico) and Seattle's Pommerelle Winery (Dearborn Street) which, upon Repeal, shifted from making apple juice to apple wine. Grape Expectations The year 1935 saw the first attempt to organize the state's winemakers with the formation of the Washington Wine Producers Association -- and, interestingly, all if its charter members were wineries based in the "un-sunny side" of the state: St Charles Winery, Pommerelle Winery, Davis Winery (Stretch Island), Wright Winery (Everett), and Werberger Winery (Harstene Island). The future looked bright. By 1937 Washington was home to 28 wineries, and by 1938 there were 42 wineries. With all this increased activity, the Washington Wine Producers Association reorganized in 1938 as the Washington Wine Council and further strides were made to establish the region's grape and wine industries.

One promising development was the hiring of Dr. Walter J. Clore (1911-2003) as an assistant horticulturist at the Irrigated Agriculture Research Extension Center near the Yakima Valley town of Prosser. Upon the suggestion of Bridgman, Clore -- who the State Legislature would eventually declare "Father of the Washington State Wine Industry" -- launched the experimental planting of seven vinifera varieties along with 20 labrusca hybrids. That led to the systematic study of more than 250 grape varietals, and over the following 40 years Clore's advice about grapes, soil types, and other viticultural matters contributed immeasurably to the planning of many of the finest local vineyards. (The groundbreaking for the long-planned Walter Clore Wine and Culinary Center -- an ambitious 17,537-square-foot educational facility on a 22-acre site along the Yakima River in Prosser -- will occur in 2009.) Interestingly, with all those many varieties being studied by Clore, it would be the old standby -- Concord grapes -- that would initially raise local expectations for the future of the biz in Eastern Washington. In 1949 that California's giant Ernest & Julio Gallo corporation purchased a remarkable 4,000 tons of the locally grown grapes and the subsequent popularity of Gallo's "Cold Duck" sparkling wine ensured many years of successful collaboration. But 1949 also had a down side: a particular icy winter that year (and again in 1950) effectively destroyed vineyards -- as well as the area's grape business. A Wine Renaissance The 1950s saw many changes on the Washington wine front -- with a major one being the ongoing evolution of local wine palates trending away from what one historian described as the "ghastly quality" of the unsophisticated wines produced here: Local "winemakers then produced fewer gallons of grape wine than of fruit and berry wines, 35 per cent of which were fortified with brandies to yield a strong, sweet domestic liquid dismissed by most wine drinkers as simply garbage for the 'wino' trade" (Clark, The Dry Years, 259). Proof of that qualitative shift was the fact that by 1960,  decreased demand accounted for a paltry four wineries remaining active in Washington. But the dawn of the 1960s soon brought a resurgence of activity: 1962 saw a gaggle of winemaking hobbyists led by University of Washington professor Lloyd S. Woodburne (1906-1992) forming the Associated Vintners group which planted a vineyard in Prosser. Believing that red vinifera grapes would never survive there, they opted for Northern European cool-climate varieties like Gewürztraminer and Riesling. Although time would prove their red-wine theory to be inaccurate, one of their Gewürztraminer wines was tasted in 1967 by America's venerated vintner, the California-based Beaulieu Vineyard's Andre Tchelistcheff (1901-1994), who deemed it "the best in the United States." Such accolades convinced Associated Vintners to go commercial and by 1984 the group had morphed into Woodinville's Columbia Winery -- by 2007, the seventh-largest in the state. Washington's largest winery for decades (until Columbia Crest surpassed its production volume) was Chateau Ste. Michelle -- a commercial giant that emerged in 1967 from the American Wine Growers company (which itself formed in 1954 with the merging of the old Concord and fruit-wine purveyors, Pomerelle and Nawico). Starting with a 15,000 gallon production of Cabernet Sauvignon, Pinot Noir, Semillon, and Grenache Rosé wines -- under the direction of winemaker Howard Somers (1919-2005) (who'd grown up working at his family's St. Charles Winery), and with the mentoring of Tchelistcheff and Clore -- the winery today markets multi-million gallons per year of premium quality wine from its showcase Woodinville facility. Even so, its quality has not faltered: In 1979 Tchelistcheff was able to describe the Cabernet Sauvignon as "one of the best I've ever tasted." The Wine Buzz A lot of the buzz about Washington wines surrounds a number of vastly smaller wineries that have emerged since the 1970s. That was when a few "mom and pop" start-ups like Hinzerling Vineyards, Kiona Vineyards, Hogue Cellars, Chinook Wines, Barnard Griffin Wines, L'Ecole No 41, Mercer Ranch, McCrea Winery, and Portteus Vineyards got underway. The first to capture public attention was Preston Wine Cellars, which began in 1972 when Bill and Joann Preston planted their 50-acre vineyard outside of Pasco. In 1976 the couple opened what was the region's first "destination" winery and by 1979 their 180-acre vineyard was planted to cabernet franc, cabernet sauvignon, chardonnay, gamay noir, gewürztraminer, merlot, sauvignon blanc, syrah, and white riesling. The first winemaker to really make waves was Gary Figgins -- the grandson of those Walla Walla pioneers, Frank and Rose Leonetti. Figgins' winery, Leonetti Cellar, would go on to garner acclaim for many subsequent vintages -- but he initially shocked the wine world when his 1978 Cabernet Sauvignon earned kudos from the Winestate Wine Guide as the "best in the country," and later, when pitted in a competition against all the big California masters, was named "Best of The Best." Inspired by Figgins's activities, his friend Rick Small planted 26 acres of vineyards in 1976, founded the Woodward Canyon winery in 1981, and his subsequent Chardonnay, Merlot, and Cabernet wines have won an intense following, many top awards and -- like Leonetti -- a well-earned status as one of the state's finest wineries. Another star in the Washington wine galaxy is Quilceda Creek Vintners, which was founded at Snohomish in 1979 by Alex Golitzin after receiving encouragement from his uncle, Tchelistcheff. Golitzin's Cabernets have consistently been jaw-droppers and in recent years his highly esteemed wines (the 2002 and 2003 vintages) made history as the first ever from Washington to win perfect "100" scores by the world's top critic, Robert Parker and his Wine Advocate publication. Washington Wine Commission In 1987 the Washington Wine Commission formed as a trade group and a dozen years later it established the Washington Wine Quality Alliance to help forge standards in winemaking and labeling. By 2016 the state boasted 14 unique and officially recognized grape-growing regions -- "appellations" or AVAs (American Viticultural Areas) -- designated by the federal Alcohol and Tobacco Tax and Trade Bureau: Yakima Valley (1983), Walla Walla Valley (1984), Columbia Valley (1984), Puget Sound (1995), Red Mountain (2001), Columbia Gorge (2004), Horse Heaven Hills (2005), Wahluke Slope (2006), Rattlesnake Hills (2006), Snipes Mountain (2009), Lake Chelan (2009), Naches Heights (2011), Ancient Lakes (2012), and Lewis-Clark Valley (2016), with additional AVAs expected in the future. One interesting result is that even certain individual vineyards -- including Alder Ridge, Andrews-Horse Heaven Vineyard, the Benches at Wallula Vineyard, Canoe Ridge, Celilo, Champoux, Champoux Vineyards, Chandler Reach, Charbonneau, Ciel du Cheval, Connor Lee,  Klipsun, Pepper Bridge, Red Willow, Roza Berge, Saddle Mountain, and Sagemoor (among Washington's 43,000-plus acres planted to grape) -- have now (like those in various other internationally established wine regions) gained widespread notoriety, and bottles carrying those terms merit instant prestige. So the regional wine industry has certainly come a long way over the years from those early days of sweet fruit-based wines. Today numerous firms -- including Abeja, Andrew Will, Betz Family Winery, Buty, Cadence, Cayuse, DeLille Cellars, Dunham Cellars, Fidélitas, Hedges Family Estate, Januik, K Vintners, Long Shadows, Mark Ryan, Matthews Estate, McCrea Cellars, Owen Roe, Reininger, Rulo, Spring Valley Vineyard, Syncline Wine Cellars, Waters, and Walla Walla Vintners among others -- regularly astound experts, winning regional, national, and/or international awards. Now -- with 750-plus active wineries (and a new one slated to open about every 10  days) -- the local wine trade, with 350 growers and more than 14,000 jobs, currently contributes an estimated three billion dollars to the state's annual economy. Today Washington ranks second only to California in total wine production in the United States and our wine is being shipped to all 50 states and to at least 40 foreign countries -- so word about our "grape juice" has clearly gotten around. Cheers!

This essay made possible by:

The State of Washington Washington Department of Archaeology and Historic Preservation

Originally published in Wine in Washington, History

by: Peter Blecha, HistoryLink.org essay 8658 

http://american-mosaic.com

Note: This essay was updated on January 12, 2014, and on September 6, 2017.

[itsmeaicca-blog]

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