Black Fruit Research Articles

Impact of Hydrocolloids on Production, Quality Attributes and Nutritional Values of Egyptian Black Mulberry Fruits (Morus nigra L.) Leathers

Impact of Hydrocolloids on Production, Quality Attributes and Nutritional Values of Egyptian Black Mulberry Fruits (Morus nigra L.) Leathers

Electrical Impedance Spectroscopy: A Tool for Determining the Harvesting Time of Olive Fruit

The harvesting time of olive (Olea europaea L.) fruit, which significantly affects the characteristics of virgin olive oil, is mainly determined empirically based on the fruit’s skin color. Developing objective methods such as electrical impedance spectroscopy (EIS) for assessing ripeness is essential. This study aimed to explore the potential of EIS as a rapid and objective technique for detecting the harvesting time of olives. Olive fruits from two varieties, ‘Picholine’ and ‘Buža momjanska’, were harvested in two periods and sorted into four color groups. EIS was applied to each color group to establish a relationship between fruit color and electrochemical properties. The distance of the coordinate at the top of the circular arc of the Cole–Cole plot from the origin (LTO) indicated tissue degradation. The LTO values varied depending on the olive variety, fruit color, and harvest date. The LTO values decreased from green to black fruits in both varieties, indicating textural changes in the olive fruit tissue. This study contributes to the knowledge and understanding of the electrical properties of olive fruit tissue during ripening. EIS shows potential as an innovative tool for determining the harvesting time of olives and for ‘in-field’ olive ripeness assessment.

Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.

The fruit, juice, and pomace of black chokeberry (Aronia melanocarpa) are a rich source of phenolic compounds and can be used to obtain enriched dairy products. Chokeberry fruit, due to its astringent taste, is less favorable or even unacceptable to consumers and is usually processed into juice, resulting in large quantities of pomace, which is often discarded as waste. The aim of this study is to valorize chokeberry fruit, juice, and pomace by incorporating them in different percentages (1, 2, and 3%) into yogurt as functional ingredients. The physicochemical (total solids content, fat, protein, titratable acidity, pH, color), textural (hardness, adhesion, cohesiveness, springiness, gumminess, and chewiness), antioxidant (DPPH scavenging activity and total phenolic content), and sensory characteristics of supplemented yogurts were investigated. The results showed that the addition of chokeberry pomace in yogurt increased their total solids content (from 11.46 ± 0.18% for the plain yogurt sample to 13.71 ± 0.18% for the yogurt sample with 3% chokeberry pomace), while the addition of fruit and juice decreased the protein content of the yogurt samples (from 4.35 ± 0.11% for the plain yogurt sample to 3.69 ± 0.15% for the yogurt sample with 3% chokeberry fruit and to 3.84 ± 0.1% for the yogurt sample with 3% chokeberry juice). There was no statistically significant change in the fat content of all samples of chokeberry-supplemented yogurt compared to plain yogurt. The pH of the yogurt samples decreased with the increase in the percentage of chokeberry fruit, juice, and pomace added to the yogurt (from 4.50 for the plain yogurt samples to 4.35, 4.30, and 4.20 for the yogurt samples supplemented with 1, 2, and 3% black chokeberry pomace). Inhibition of DPPH radical formation was higher in the yogurt samples with chokeberry fruit (57.84 ± 0.05%, 73.57 ± 0.11%, and 75.38 ± 0.05% inhibition for the samples with 1, 2, and 3% fruit) and pomace (up to 64.8 ± 0.11% inhibition for the sample with 3%), while total phenolic content decreased (from 392.14 ± 2.06 to 104.45 ± 2.63 µg/g) as follows: yogurt with chokeberry pomace > yogurt with chokeberry fruit > yogurt with chokeberry juice. The yogurt samples with the highest acceptance scores were the samples with 3% and 2% black chokeberry fruit, while the lowest acceptance score was obtained for the yogurt sample with 3% black chokeberry pomace. Chokeberry fruit, juice, and pomace can improve the physicochemical, textural, and antioxidant characteristics of yogurt, emphasizing that the antioxidant effect of yogurt could be substantially improved by the addition of chokeberry pomace due to its high phenolic content, while incorporation into yogurt is another way to valorize this by-product.

Basic Chemical Composition, Selected Polyphenolic Profile and Antioxidant Activity in Various Types of Currant (Ribes spp.) Fruits

Black currants are more popular and consumed more often than red and white ones. These fruits are low in calories, and they are recognised as a rich source of vitamin C. It can be hypothesised that currant fruits, depending on the colour, may differ in the profile of polyphenolic compounds, antioxidant activity and basic composition. The objective of this study was to determine the basic chemical composition, selected polyphenolic compound profile and antioxidant activity of black, red and white currant fruits collected over two years. Red currant fruits had a higher protein content, than black currant fruits, which had the lowest. The highest fat content was found in white currants and the lowest in black currants. The black currant variety was the richest in total carbohydrates. The highest amount of total polyphenols was found in black currant fruits and the lowest in red currant fruits. In all types of currant fruit, catechin was the major phenolic compound. However it showed the highest difference between types of currants. It was observed that red currant fruits had the highest antioxidant activity when tested with the ABTS+ and FRAP methods, and the lowest was found in white currant fruits. The highest antioxidant activity, tested by the FRAP method, occurred in black currant fruits, while the lowest was observed in white currant fruits.

Enhanced efficiency, electron lifetime, and eco-friendliness of dye-sensitized solar cells using nanofibrous TiO2/ZnO composite photoanodes and natural anthocyanin sensitizer

Semiconductor is the main part of the photoanode in dye-sensitized solar cells (DSSCs). In this study, an evaluation was conducted on two different morphological shapes of TiO2/ZnO semiconductors, namely nanoparticles (NPs) and nanofibers (NFs), to enhance the efficiency of DSSCs. The nanofibrous semiconductors were fabricated using the electrospinning technique. Furthermore, a natural sensitizer, anthocyanin dye, was used to promote the environmental friendliness of the fabricated cells. These cells were then compared to those that used a synthetic dye known as N719 to determine their efficiencies. The UV-vis results confirmed the extraction of anthocyanin from black plum fruits (Syzygium cumini). The structural characteristics of the composites were examined using XRD, FE-SEM, and BET experiments. The XRD results revealed that the anatase phase of TiO2 was dominant in the crystal structure of the semiconductors, while the crystallite sizes of the composites were 25.04 nm and 12.24 nm in NPs and NFs forms, respectively. The FE-SEM analysis revealed the formation of quasi-spherical NPs with an average diameter of 48.26 ± 17.75 nm and NFs with an average diameter of 153.99 ± 26.18 nm. The BET results showed that the surface characteristics of the nanocomposite were enhanced by changing the shape from NPs to NFs. Photovoltaic studies showed that utilizing NFs semiconductors in the photoanodes of DSSCs resulted in increased conversion efficiency of light to electricity. The results of the sun simulator studies confirmed that the use of natural dye led to a decrease in the effectiveness of the DSSCs. This phenomenon can be attributed to the weaker binding of the natural dye to the photoanodes. Furthermore, the EIS investigations illustrated that the electron lifetime in the natural dye is more than twice that of N719, leading to a reduced rate of electron recombination in the Syzygium cumini extract. The TiO2/ZnO NFs photoanodes exhibited superior performance compared to their nanoparticle counterparts in DSSCs. Their high surface area promoted superior dye adsorption and light absorption. Moreover, the interconnected nanofiber network facilitated efficient electron transport, minimizing recombination losses. Increasing the binding strength of the chosen natural dye to the photoanode will also make the cells more environmentally friendly and improve their ability to produce electricity.

Are the Effects of Bioactive Components on Human Health a Myth?: Black Elderberry (Sambucus nigra L.) from Exotic Fruits.

Black elderberry has come to the fore in recent years due to its health benefits. Black elderberry fruit (Sambucus nigra L.), collected from natural sources, has a rich content of protein, vitamins, antioxidants, unsaturated fatty acids, and minerals as it contains conjugated and free forms of amino acids. Black elderberry can prevent oxidative stress and reduce blood pressure and prevent cardiovascular diseases, diabetes mellitus, neurodegenerative diseases thanks to the polyphenols it contains. It can prevent diseases, stimulate the immune system, show an antitumor effect, and be effective in the course of disease processes by rising the activity of antioxidant enzymes, including glutathione. Since black elderberry is a promising food in terms of bioactive components, it is considered as promising to treat and prevent many diseases. However, it is not correct to prove its beneficial effects on the prevention of chronic diseases and to make generalisations. Therefore, there is a need of more comprehensive evidence-based clinical studies and data. This review examined current evidence and discussions about the health-related effects of black elderberry, which contains many biologically active components such as polyphenols, phenolic acids, flavonols, proanthocyanidins and anthocyanins, as well as terpenes and lectins, and offered some suggestions on its use in the future.

Transcriptomic and metabolomic analyses reveal molecular and metabolic regulation of anthocyanin biosynthesis in three varieties of currant

Anthocyanins are natural plant metabolites that are beneficial for human health. In order to study the fruit coloring mechanism mediated by anthocyanin biosynthesis in three currant varieties (white currant, red currant and black currant), we used a combination of transcriptomics and metabolomics analyses. Our comprehensive examination revealed that anthocyanins play a pivotal role in regulating the red and purple hues of black currant and red currant fruits. Specifically, Delphinidin-3-O-rutinoside, Pelargonidin-3-O-rutinoside, Cyanidin-3-O-rutinoside, Cyanidin-3,5-O-diglucoside, Cyanidin-3-O-rutinoside-5-O-glucoside and Petunidin-3-O-glucoside emerged as key anthocyanins in black currant, while Cyanidin-3-O-rutinoside (Keracyanin), Cyanidin-3-O-sambubioside[Cyanidin-3-O-(2″-O-xylosyl)glucoside], Cyanidin-3-O-glucoside (Kuromanin) and Cyanidin-3-O-(2″-O-xylosyl)rutinoside were identified as crucial anthocyanins in red currant. Transcriptomic data showed that the upregulation of dihydroflavonol 4-reductase (DFR), anthocyanin synthase (ANS), and UDP-glucose-flavonoid-3-O-glucosyltransferase (UFGT) genes significantly promoted the purple coloration of black currant fruit, while increased expression of Chalcone synthase (CHS) and flavonoid 3’-hydroxylase (F3′H) genes significantly intensified the red hue of red currant fruit. Furthermore, through weighted gene co-expression network analysis (WGCNA), we identified 11 transcription factors, including 3 bHLH, 2 MYB, 3 bZIP and 3 WRKY genes, which may serve as key regulators of anthocyanin biosynthesis. These findings provide a foundational understanding of the color dynamics in different currant varieties fruits throughout their developmental stages.

Morphological and anatomical studies in Nigella sativa L. (Ranunculaceae)

This research delves into the morphological and anatomical intricacies of Nigella sativa L. (Ranunculaceae), commonly known as black cumin, through meticulous examination of various accessions collected from diverse geographical regions in India. Morphological studies revealed distinct characteristics such as the linear to lanceolate alternate leaves, black capsule fruit housing seeds, and growth parameters including germination time, maturation period, and yield per plant. Notably, certain accessions exhibited superior attributes in terms of plant height, root length, and seed yield. Anatomical investigations unveiled detailed structures of stems, roots, seeds, and capsules. Stem anatomy exhibited a multi-cornered structure with specific features like uniseriate epidermis with non-glandular trichomes, parenchymatous cortex with chlorenchymatous and sclerenchymatous cells, and distinct vascular bundle arrangements. Root anatomy depicted a circular cross-section with well-defined layers including epidermis, cortex, and xylem with prominent oil droplets. Seed anatomy displayed layers of epidermis, parenchyma, pigmented layer, endosperm, and a central embryo. Moreover, this study identified novel cells in the stem cortex and observed variability in carpel numbers among different accessions. The findings contribute significantly to the understanding of N. sativa morphology and anatomy, shedding light on previously unexplored aspects and emphasizing the need for further investigation into the variability within and among accessions.

Phenolic, amino acids, and fatty acids profiles and the nutritional properties in the fresh and dried fruits of black rosehip (Rosa pimpinellifolia L.)

Recently, increased attention has been paid to the raw materials of plants as a source of biologically active substances. Black rosehip (Rosa pimpinellifolia L.) fruits could be a good resource for potential functional components in the food, cosmetic and pharmaceutical industries. Also, drying can influence the composition of heat-sensitive phytochemicals. However, less attention is given to comparing black rosehip bioactive compounds particularly compositions of fatty acid, amino acids, and phenolic content in fresh and dried fruits. So in this study, the amino acid constituents (by amino acid analyzer), fatty acids (by GC–MS), mineral elements (by atomic absorption spectrometer), antioxidant (by DPPH) and phenolic compounds (by HPLC) present in fresh and dried fruits of black rosehip naturally grown in Iran were comprehensively investigated. The results showed that dried fruits had a lower level moisture by 51.55%, and a higher level of total phenolic compounds and total sugar by 786.20 mg GAE/100 g and 15.77 g/100 g, respectively. Chlorogenic acid and gallic acid were the major phenolic compounds (109.3 mg/g). Whilst, linoleic acid, oleic acid, and arachidic acid (85.34%) were the most dominant fatty acids. The most dominant amino acids were glutamic acid, phenylalanine, and arginine (29.41 g/100 g). Also, Fe and Mn as micro-elements were the most dominant elements. In general, the results illustrated the potentials and differences of black rosehip fruits grown in the Arasbaran region as promising resources for food sources, pharmaceutics, cosmetics, and breeding programs. Also, these findings confirm that black rosehip fruits contain significant amounts of secondary metabolites that may positively affect human health.

Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread

Research on the nutritional content of wild plant fruits in Kazakhstan, including Hawthorn fruit (Crataegus laevigata), rosehip fruit (Rose canina L. variety), sea buckthorn fruit (Hippophae rhamnoides - Altai variety), and black chokeberry fruit (Aronia melanocarpa), has determined that these fruits possess a combination of properties essential for maintaining human health, attributed to the presence of bioactive substances (BAS) and other components. The technological process for obtaining extracts and concentrates from wild-growing raw material fruit has developed. The following extraction modes were proposed: ultrasonic wave frequency 40 kHz, extraction time 30 minutes, temperature 500С, and concentration of the obtained extracts was carried out by vacuum evaporation method, using IKA RV-10 apparatus at 40-50°С and pressure 800 mbar. Found that extracts and concentrates have a higher concentration of nutritional substances when compared to the fruits themselves. Thus, the vitamin C content in hawthorn fruits was 27.8 mg, while in the extract, it was 47.84 mg, and in the concentrate – 62.19 mg. The vitamin C content in rosehip fruits, extracts, and concentrates was 578.01 mg, 811.8 mg, and 1101.3 mg, respectively. The vitamin C content in sea buckthorn fruits, extracts, and concentrates was 285.05 mg, 518.8 mg, and 640.9 mg, respectively. The vitamin C content in black chokeberry fruits, extracts, and concentrates was 86.2 mg, 128.8 mg, and 160.5 mg, respectively. A similar increase was observed for the content of vitamin E and other components. Furthermore, the obtained concentrates meet the safety parameters required by regulatory documents. A technology for producing grain crispbread using the extrusion method has developed, incorporating whole grains, groats, flavouring additives, and concentrates derived from wild fruits such as hawthorn, rosehip, sea buckthorn, and black chokeberry into the recipe.

Rhizobacterial consortium differently affects black leaf spot, physiological, morphological, and productive components in two generations of banana plants

Rhizobacteria's effects on commercial banana plants in different generations remain unclear. In the present field-level investigation, we evaluated the effect of three types (injection, edaphic, and foliar) of applications of a local rhizobacterial consortium on Black leaf spot (BLS), chlorophyll content, morphological components, and fruit production in two generations of commercial banana plants cv. Williams. The rhizobacteria-treated mother and daughter plants received one and two applications, respectively, while the untreated plants constituted the control group. Results of the present investigation indicated that the rhizobacteria differently affect the aerial tissues of different generations of banana plants. Regardless of how the rhizobacteria were applied, they reduced an average of 40 % the BLS incidence on leaves (P ≤ 0.0001) and increased an average 9 % the plant height and pseudostem circumference (P ≤ 0.0001 – P = 0.0475) of mother and daughter plants were observed. However, both morphological variables improved even more in daughter plants edaphically treated with rhizobacteria. Leaf pigments like chlorophyll B (P = 0.0262) and the total content (P = 0.0230) only increased an average of 40 % in daughter plants treated with rhizobacteria. Rhizobacteria edaphic application and injection improved bunch weight (P = 0.0048) and hands per bunch (P ≤ 0.0001) in mother plants. Meanwhile, the edaphic application significantly increased the bunch weight (P = 0.0031), hands per bunch (P = 0.0074), and rachis weight (P = 0.023) by 17% on average in edaphically and foliar-treated mother plants, while the finger length (P = 0.0064) increased by 5% on average. Generally, the morphological and productive components increased much more in daughter plants than in mother. These findings demonstrate the potential of edaphically and foliar rhizobacterial applications to enhance plant health and productivity, providing a sustainable management strategy for banana cultivation.

Study of the Effectiveness of Extracts of Black Pepper Fruits (Piper nigrum) on the Growth of Fungi Isolated from Some Food Products

Study of the Effectiveness of Extracts of Black Pepper Fruits (Piper nigrum) on the Growth of Fungi Isolated from Some Food Products

Black Fruit Plant (Haplolobus Monticola) Ethanolic Extract as a Good Source of Chemical Compound Content with The Potential as A Safe Antioxidant and Antibacterial Agent

Black fruit is a native Papuan plant that faces extinction if it is not propagated. The availability of scientific information on the potential use of black fruit can help proliferate this plant. This study investigates the potential of black fruit plants in the leaves and flesh of the fruit using extraction, characterization, and extract activity testing. Extraction was carried out by maceration using a 96% ethanol solvent. Characterization was carried out by FTIR, UV-Vis spectrophotometers, and phytochemical screening. The antioxidant activity test was carried out by the DPPH method, the antibacterial test was carried out by the well diffusion method, and the toxicity test was carried out by the BSLT (Brine Shrimp Lethality Test) method. The results showed that the ethanol extract of black fruit flesh separated into two layers when stored in the refrigerator, while the leaf extract did not. Leaf extract is richer in phytochemical content compared to fruit flesh. Antioxidant and antibacterial activities were higher in leaf extracts than in fruit pulp extracts. Toxicity test results showed that the ethanol extract of black fruit leaves has the potential to be used as a food additive for antioxidant and antibacterial properties. The potential benefits of the ethanol extract of black fruit leaves and flesh can encourage cultivation and post-harvest management of this plant.

Determining the possibility of making mulberry wine by using the osmotic dehydration process

This study aimed to determine the possibility of using osmotic dehydration in the production of mulberry wine. Mulberry fruits (Mórus nígra L.) were mixed with 70 % sucrose solution and osmotic dehydration was carried out (τ=1 h, t=50±5 °C). At the stage of active fermentation, the osmotic solution separated from the fruits was added to the must (10 % by mass). Partially dehydrated mulberry fruits were infused for 12 hours in water at a temperature of 10–15 °C. The formed must was separated from the fruits, mixed with an osmotic solution, and a solution formed during pressing of dehydrated fruits. The mixture was fermented at 20±2 °C for 20 days under static conditions. At the end of fermentation, the young wine was kept at a temperature of 3–5 °C for 1 month. A second transfusion was performed, and its quality indicators were analyzed. It was established that the osmotic solutions formed during the osmotic dehydration of black mulberry fruits contain 42.60±0.25 mg/100 g of anthocyanins, which makes them an effective basis and additive for giving wine the desired sensory characteristics. The high content of anthocyanins in wine (35.8±0.5 mg/100 g) provides for its stable red-ruby color. As a result of hydrolysis, sucrose, which was the main component of the osmotic solution before mulberry dehydration, is transformed into glucose (27.74±0.05 g/100 g) and fructose (28.60±0.05 g/100 g). This significantly increases its biological value and gives the wine a harmonious taste characteristic of fruit wines. The wine made on the basis of mulberry fruit processing products is rated at 7.5 points. It had a pleasant taste and color, but a poorly developed aroma. Mulberry wine was classified as semi-dry because it had a low alcohol content (6±0.5 %), a low concentration of sugars (13.0±0.5 g/dm3), and a high concentration of volatile acids (1.4±0.5 g/dm3)

Production and evaluation of the physicochemical and antioxidant properties of fruit jam from star fruit, hog plum and black plum

Tropical fruits such as black plum, star fruit, and hog plum are excellent sources of phytochemicals which are essential for human health but the back drop of these fruits is their perishability, leading to tones of postharvest losses. To address these concerns, these fruits could be utilized in jam processing to further extend their shelf lives. This research work on production and quality evaluation of mixed-fruit jam produced from star fruit, hog plum, and black plum using mixture experimental design of response surface methodology was undertaken to improve the utilization of these underutilized fruits in jam processing. The produced mixed fruit jams were assessed for physicochemical and antioxidant properties using standard methods. Statistical analysis and optimization of mixture variables were carried out using Design-Expert software version 6.0.8 while means were separated using ANOVA and significance accepted for p≤0.05 using Duncan ranged multivariate test using the IBM SPSS Statistics software version 22. Result of analysis for physicochemical properties showed that pH of the fruit jams ranged from 3.41 to 4.46, titratable acidity 0.33 to 0.48 %, total solids 44.35 to 75.07 %, while the range of 53.22–74.65°Brix was recorded for total sugar and 19.94 to 25.64 mPas for viscosity. Antioxidant properties of the fruit jams ranged from 310.34 to 471.57 mg/ml for DPPH and ranged from 526.64 to 650.26 mmol.AAE/g for FRAP. The result of mixture variable optimization showed that optimal responses, jam should be produced from fruit combination comprising 8.43 %-star fruit, 91.57 % black plum and 0 % hog plum with 60 % desirability or experimental run comprising 5.08 %-star fruit, 90.39 % hog plum and 4.53 % black plum with 58 % desirability

Biochemical characterization of mulberry (Morus spp.) genotypes from the Türkiye (Hizan, Bitlis): A comprehensive analysis of fruit properties and bioactive compounds

AbstractThe present study was carried out to assess the fruit traits and phytochemical properties of 39 mulberry genotypes [Morus alba L. (16 white mulberry), Morus rubra L. (11 red mulberry), and Morus nigra L. (12 black mulberry)] selected in Bitlis province (Hizan) of Türkiye. Approximately, 1 kg fruit were hand‐harvested from each genotype. The fruit size, fruit color, pH, titratable acidity, soluble solids content (SSC), vitamin C, total phenolics, total flavonoids, antioxidant activity, and individual phenolic compounds were determined. The fruit weight varied between 1.80 and 5.84 g in black mulberry, 1.22 and 4.18 g in red mulberry, and 1.29 and 3.10 g in white mulberry. In white mulberry, SSC was determined to be between 19.00% and 38.86%, and in black and red mulberry it was between 11.86% and 21.90% and 12.60% and 18.90%, respectively. The titratable acidity rate, which varied depending on the species, was lower in white mulberry, but the highest acidity rate was recorded in red mulberry. Vitamin C was determined as 33.13 mg 100 g−1 in red mulberry, 24.10 mg 100 g−1 in black mulberry, and 14.03 mg 100 g−1 in white mulberry. Total phenolics in mulberries varied depending on the species, and the red mulberry fruit contained higher phenolic substances, followed by black and white mulberries. The total flavonoids varied between 0.27 and 7.83 g QE kg−1, whereas the flavonoids varied depending on the species and genotype. The highest values in terms of bioactive compounds were recorded in fruits of the 13HZN23 and 37 genotypes. Black and red mulberry fruit were found to have higher levels of individual phenolic content than the white mulberrry fruit.

Decrease of boron cross-linking ratio and morphological change in tomato plants under boron deficiency

ABSTRACT In tomato (Solanum lycopersicum L.), morphological changes caused by boron (B) deficiency were investigated. The B cross-linking ratio in cell walls and accumulation of reactive oxygen species (ROS) were determined in organs where physiological disorders and necrosis occurred. Under B deficiency in tomato, leaf colour turned yellow, plant height and stem diameter were shorter, and the shoot apex or flower bud necrosis was observed. The morphologically abnormal fruits, such as uneven, uneven black, and corky fruits appeared. The B cross-linking ratio was significantly decreased in the leaves and those abnormal fruits, which caused growth inhibition under B deficiency. By anatomical observation, the surrounding thickened cell walls of collenchyma cells decreased, and the arrangement of cells in the cortical layer and cambium was disordered in the stem. Cell necrosis was observed around the vascular bundle and in the flower bud. B cross-linking ratio significantly reduced in the parts with morphological abnormalities, which may decrease the mechanical strength of the cell wall. ROS accumulated, and necrosis occurred in the flower bud due to B deficiency. It was considered that B deficiency inhibits B cross-linking in the cell wall and induces ROS accumulation, causing cell collapse and necrosis.

PHYSICAL CHARACTERIZATION AND MASS MODELING BY GEOMETRICAL ATTRIBUTES OF BLACK SAPOTE (Diospyros nigra (J.F.Gmel.) Perr.)

The fruit of black sapote (Diospyros nigra (J.F.Gmel.) Perr.) has been consumed in Mexico and Central America since pre-Hispanic times. They contain antioxidant compounds, minerals, and vitamins, making them valuable for nutraceutical and agro-industrial applications. Despite this, there is no scientific information on the physical and mechanical characterization of the fruit that helps in the design and development of protocols and equipment for storage, handling, processing, and added value for a better use of the fruit. In the present work, the physical and mechanical qualities of physiologically ripe black sapote fruit from the State of Hidalgo, Mexico, were characterized after one day of storage after harvest under environmental storage conditions. Models were also determined for the prediction of the mass of the fruit using their dimensional characteristics, finding that the quadratic models based on the volume of the ellipsoid (R2 = 0.8919) and width of the fruit (R2 = 0.8252) were the most appropriate to predict their mass. Likewise, a maximum compressive load force of 869.99 N and an apparent modulus of elasticity of 0.0.088 MPa were determined.

Farmers’ perceptions and management of citrus fungal diseases in Benin

Background and aimCitrus production represents an important activity for the national economy and a source of income for farmers in Benin. However, fungal diseases are a major constraint to production intensification. The aim of this study is to assess farmers’ perceptions on citrus fungal diseases in production areas in Benin. MethodsA survey was conducted among 417 farmers between July and December 2021 in four major citrus-producing agro-ecological zones (zones V, VI, VII and VIII) to collect their perceptions, knowledge and management practices of citrus fungal diseases. ResultsFarmers reported that fungal diseases are one of the main constraints to citrus production, including black spot, anthracnose, brown rot, sooty mold and fruit rot. Among them, black spot disease is the most severe, causing damage to production. According to farmers, symptoms appear on fruit after fruit set, with a very remarkable presence and high incidence at maturity. Although farmers are most of times aware of the damage caused by fungal diseases with adverse consequences on their income, they have a poor knowledge of appropriate phytosanitary products to manage these diseases. Indeed, the majority of farmers (>60 %) use chemical insecticides, which they reported to be ineffective against citrus fungal diseases. Although chemical insecticides are their only recourse, almost 40 % use nothing to control these diseases. Farmers stated that climatic variability is a factor favoring the development of diseases, leading to reduced production. ConclusionsAmong the several citrus fungal diseases, black spot is perceived as the most damaging, causing greater yield losses under favorable conditions, coupled with an almost total absence of appropriate control methods. This study contributes to the reorganization of the citrus industry and to decision-making on capacity building for farmers in terms of orchard pest protection, in order to guarantee better production of marketable and exportable fruit.

Interrelationships and Taxonomic Status of some Species of <I>Solanum nigrum</I> Complex

Biosystematic studies have been carried out on some species of the Solanum nigrum complex, viz., diploid S. nigrum, S. nadiflorum, tetraploid S. nigrum, S. luteum and S. villosum. A comparison of fruit colour and chromosome number of the taxa divides them into two groups. Diploid S. nigrum and S. nodiflorum have shiny bluish black fruits and n = 12 chromosomes. In tetraploid S. nigrum the fruits are orange red while in S. luteum and S. villosum the fruits are yellow and the chromosome number in all the three taxa is n = 24. Meiosis was normal in all the species. The close relationship between diploid S. nigrum and S. nodiflorum, and among the species tetraploid S. nigrum, S. luteumand villosum has been confirmed by cytogenetical studies and statistical comparison of mean values of morphological characters.In the light of the foregoing studies a taxonomic revision of the species studied is suggested.