Redroot pigweed (Amaranthus retroflexus L.) and robust foxtail [Setaria viridis (L.) Beauv. var. robusta-alba Schreiber or Setaria viridis var. robusta-purpurea Schreiber] were investigated to measure the accumulation of nonstructural carbohydrates throughout two separate growing seasons. Pigweed tended to accumulate more total nonstructural carbohydrates (TNC) than foxtail, particularly in the roots. In both weeds, peak levels of TNC in leaves, stems, and roots occurred during early flowering. The primary nonstructural carbohydrate in the leaves of both weeds was starch. Reducing sugars were the predominant nonstructural carbohydrate in the stems. Starch accumulated more in the leaves of the upper third of the plant and reducing sugars occurred in the greatest quantity in the middle strata of the stem. Accumulation levels of TNC in the plant organs suggested that the stem was a major sink during the vegetative growth phases of both pigweed and foxtail.

Introduction. The increase in diabetes and obesity has increased the demand for reduced sugar products such as jams and jellies. Four jelly formulations were prepared using date juice which was enriched with pectin and lemon flavors. Materials and methods. Reduced quantities of sugars (45% and 55%) were added to the juice at different pH (3 and 3.5). The prepared jellies were evaluated for physico-chemical and sensory properties. Results and discussion. The water activity values for jellies ranged between 0.767 and 0.804, making them safe from the development of the majority of bacteria. The addition of less quantity of sugar, as well as the decreased pH, resulted in significantly firmer jellies, with higher adhesiveness, chewiness and cohesiveness. Sensory evaluation showed that the prepared jellies averaged 4.17–5.47 and 4.59–5.67 for taste and firmness, respectively, in a 7-point hedonic scale consumer acceptance study. The most appreciated jellies were those prepared with the lowest sugar content, with a slight preference for that with a pH of 3.5. Significant differences were not found between scores for the other sensory attributes (color, transparency, brightness, odor and springiness).

At the time of protrusion, radicles of lettuce seeds became susceptible to desiccation damage. Concomitant with radicle elongation, both the reducing sugar content and the amount of lipid-aldehydes increased. The role of the hydroxy- and lipid-aldehydes in browning reactions that occurred during desiccation and re-imbibition was analysed. It was concluded that both types of aldehydes reacted with amino-groups during desiccation and that the increase in lipid-aldehydes during germination could be due to the augmented reducing sugar content. Therefore, the high reducing sugar content in radicles of germinated lettuce seeds may be the primary source of hydroxyl radicals, and thereby, a principal cause of desiccation damage.