Fruit Components Research Articles

Effect of Water Retainer® During Seedling Period on Bioactive Components of Tomato (Solanum lycopersicum)

As a result of climate change, drought and the unequal distribution of rainfall is a worldwide problem. Drought stress on plants affects not only the yield, but also the amount and ratio of bioactive components in tomato fruit. The aim of the present work was to investigate the effect of a new soil biodegradable water-retention agent (Water and Soil’s Water Retainer®, Water and Soil Ltd., Budapest, Hungary) containing natural ingredients during the seedling period and under different irrigation conditions on the product volume, dry matter content and on some characteristic secondary metabolites in tomato fruits. The study was conducted to screen four different irrigation and soil treatment combination treatments for production and quality characteristics (polyphenols, tocopherols, carotenoids, vitamin C) to check the effect of seedling-stage stress on the tomato yield and bioactive components. Significant differences were found among the treatment and the cultivation seasons for the phytochemical content of fruits. The average yield and BRIX value did not change as a result of the Water Retainer® compared to the irrigated samples, but the amount of lycopene, Vitamin C, antioxidant capacity, and total polyphenol content increased significantly with the use of the Water Retainer®. In the two cultivation seasons, the highest concentration of lycopene and Vitamin C (114.30 ± 3.18 μg.g−1 and 338.10 ± 13.70 μg.g−1 fwt, respectively) was determined in fruits of 50% irrigation + 1.5 mL/m2 WR®-treated plants. The highest measured antioxidant capacity and total polyphenol content were 21.54 ± 0.17 mMTr/kg and 504 ± 44 mg GAE/kg, respectively, in the same treated samples. We found that seedlings exposed to drought stress, and after planting, when grown under ideal conditions in the field, can be distinguished from each other, despite the fact that there was only a difference between their cultivation during the seedling period. This may prove that rehydration is not sufficient to completely restore the metabolomic processes of stressed plants.

Postharvest LED Treatment of Tomatoes Harvested at an Early Stage of Coloration

The tomato plant is one of the most important vegetable crops, with a global production of around 188 million tones. The greatest losses in quantity and quality occur during storage, transport, and sale. The aim of the study was to determine the effect of irradiation on the quality and storability of the tomato ‘Tomimaru Muchoo’. Fruit harvested at the turning ripening stage were illuminated for the first two weeks at 15 °C with four visible LED light spectra, with different percentages of blue, green, and red light (BGR). The illumination times were 4 and 8 h per day (hpd). After illumination, the tomatoes were stored at 20 °C in the dark for 4 weeks. Immediately after 14 d of illumination, all tomatoes were fully ripe, although they showed varying red color intensity. In addition, all fruit retained very good quality and freshness. During further storage at 20 °C, there was a gradual decrease in tomato quality. However, LED lighting helped delay softening, reduce rotting, and thus maintain better tomato quality. Longer daily irradiation (8 h) delayed tomato senescence to a greater extent than shorter irradiation (4 hpd). Comparing the spectra, the greatest reduction in softening and rotting occurred in tomatoes illuminated with the spectrum containing the highest amount of blue light (56%). These tomatoes also maintained the lowest color index (a*/b*) throughout storage at 20 °C, which was especially evident in tomatoes that had been illuminated for 8 hpd. The light treatment influenced the maintenance of higher levels of ascorbic acid and antioxidant activity in tomatoes. However, irradiation did not increase the polyphenol content of tomatoes or reduce the lycopene levels in the fruit. Overall, the results showed that LED irradiation during storage improves storability and affects the health-promoting components of tomato fruit. It is a promising tool for reducing losses of horticultural produce.

Reduction of oil absorption and acrylamide content in banana slices by infrared frying

AbstractBackgroundThe crust characteristics of fried crisps determine their oil absorption. Starch structures, as the main components of fried starchy fruits and vegetables, influence their crust formation and properties. This study investigated the reduction of oil uptake and acrylamide content in infrared‐fried (IF) banana slices by modifying starch structures at varying infrared power levels.ResultsInfrared heating improved heat transfer and surface moisture removal in fried banana slices. It facilitated crust formation in the IF samples and produced increased crust uniformity, crust ratio, and hardness. Analysis of the porous properties showed that the volume fraction of pores sized 100–250 μm was reduced in IF samples but the proportion of pores with a diameter ranging from 0.02 to 10 μm was increased. Infrared frying reduced the total oil uptake, surface oil, and structural oil content in banana slices, and each of these measures decreased as infrared power levels increased. Characterization of the starch structures suggested that the damage to the crystalline structure was increased in IF samples and more starch‐lipid complexes were generated, which would be responsible for the formation of a denser and thicker crust. The acrylamide content in the IF sample was reduced, as determined by liquid chromatography–tandem mass spectrometry (LC–MS/MS).ConclusionModifications to starch structures (crystalline structures and chemical structures) play a crucial role in oil absorption in fried starchy fruits and vegetables. Infrared frying can be used as an alternative method to produce low‐fat fruits and vegetable crisps with reduced acrylamide content. © 2024 Society of Chemical Industry.

Divergent hypoglycemic and hyperglycemic responses to the components of evening meals. A general adult population study in individuals without diabetes (AEGIS study)

Few real-life studies have analyzed the glycemic response to nutrients in individuals without diabetes. We investigated the glycemic response to evening meals in relation to individual characteristics, nutrient components, and preprandial and postprandial routines. A cross-sectional study of 489 individuals without diabetes from a randomly selected general adult population (310 women, median age 46 years, range 18-84 years) was conducted using a continuous glucose monitoring device for 7 days. The study recorded the participants' glycemic profile at 6h after dinner, the food consumed at dinner, the fasting duration before dinner, and the duration between the end of dinner and going to bed. Principal component analysis and multilevel functional data analysis were used to interpret the data. On average, a postprandial glycemic peak was observed at 45min, followed by a decline to baseline levels from 90min onwards. Older age, higher body mass index, and large meals (especially those high in starch and dairy products) were all significantly associated with higher glucose levels throughout the 6h after dinner. The fruit component was associated with a higher initial glycemic peak, followed by a lowering glycemic effect thereafter (p<0.001). The alcohol component was associated with an initial hypoglycemic effect (p=0.006). The participants who fasted longer before dinner had higher postprandial glycemic peaks (p=0.001), and those who went to bed later had higher postprandial glucose levels than those who went to bed earlier (p=0.003). The participants' characteristics, nutrient components, and pre- and post-dinner routines have divergent effects on post-dinner glycemic response.

Role of chemistry in modern world: Boons and banes of chemical coating effects on human health

Water is the principal component of fresh fruits and Vegetable which constitutes between 80 to 90% of a produce's fresh weight. Fruits are covered by a layer of natural wax which acts as a barrier to reduce moisture loss and at the same times give the fruit a shiny surface. Besides orange shellac, other common materials used for these purposes include starch, carrageenan, alginates, wood rosin and various waxes. Panko breadcrumbs are crucial to the vegetables being very crispy. The coatings are typically made from natural materials, such as CHI, cellulose, and pectin that are safe for human consumption. The multilayer coating method has been shown to be effective in extending the shelf life of a variety of fresh fruits and vegetables, including apples, strawberries, tomatoes, and cucumbers. Both natural waxes (carnauba, shellac, beeswax or resin) and petroleum-based waxes (usually proprietary formulae) are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. However, chemical treatments, such as copper sulfate, rhodamine oxide, malachite green, and deadly carbide, used on green vegetables to enhance coloration and freshness, are often counterproductive to their nutritional value. There is multiple health risks associated with these chemicals. This study reveals that food preservatives have made a big difference in eating food every day. They help keep the food safe because they add these chemicals to prevent spoilage and retard prevent or control undesirable changes in flavor, color, texture, or consistency of food and nutritive value of food which means the Control natural spoilage of food.

Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit.

Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and glycosidically bound volatile as well as non-volatile components in the mature fruits of six Shiikuwasha cultivation lines: Ishikunibu, Izumi kugani-like, Kaachi, Kohama, Nakamoto seedless, and Ogimi kugani. Free volatiles were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. Glycosides were collected via solid-phase extraction and hydrolyzed with β-glucosidase, and the released volatiles were measured. Additionally, the non-volatile components were determined using non-targeted proton nuclear magnetic resonance analysis. Total free and bound volatiles ranged from 457 to 8401 µg/L and from 104 to 548 µg/L, respectively, and the predominant free volatiles found were limonene, γ-terpinene, and p-cymene. Twenty volatiles were released from glycosides, including predominant 1-hexanol and benzyl alcohol, with Kaachi and Ogimi kugani showing higher concentrations. Principal component analysis (PCA) revealed that taste-related compounds like sucrose, citrate, and malate influenced line differentiation. The PCA of the combined data of free and bound volatile and non-volatile components showed flavor component variances across all lines. These findings provide valuable insights into the chemical profiles of Shiikuwasha fruits for fresh consumption and food and beverage processing.

The Potential Bioactive Components in Fruits Wastes as Value-Added Products from the Fruit Processing Industry: A Review

Fruits are an important source of nutrition as most of them contain sufficient amounts of minerals, vitamins, and antioxidants. However, processing these fruits results in enormous waste, accounting for around 40% of total food output. Fruit processing industry waste includes discarded pods, peels, pulp, stones, and seeds all of which can pose environmental and sustainability challenges. Importance of discovering the potential of fruit processing waste into value added products lies in the fact that the fruit processing industries generates substantial waste, contributing to environmental pollution, greenhouse gas emissions, and resource depletion. The solid waste generated by the fruit processing industry may include toxic biological components that contaminate aqueous media, degrade drinking water quality, and cause gastrointestinal disorders in animals. However, Fruit processing waste or byproducts have the potential to be converted into value-added goods of economic importance like candied peel, oils, pectin, reformed fruit fragments, enzymes, and wine/vinegar candied peel. Converting this waste into valuable products can mitigate these issues, while also creating new revenue streams, jobs, and industries. Furthermore, value-added products from fruit processing waste can enhance food security, nutrition, and sustainability, supporting the United Nations' Sustainable Development Goals (SDGs). Additionally, research in this area can also lead to technological innovations, improved efficiency and scalability, enabling companies to gain a competitive edge in the growing market for sustainable products. This article provides an overview of all common and possible consumer friendly uses of fruit processing wastes and deriving value added products out of it.

Mediterranean diet lowers risk of new-onset diabetes: a nationwide cohort study in China

BackgroundThe Mediterranean diet (MD) has shown promising results in preventing type 2 diabetes, particularly in Mediterranean and European populations. However, the applicability of these benefits to non-Mediterranean populations is unclear, with contradictory findings in the literature.MethodsIn this study, we included 12,575 participants without diabetes at baseline from the China Health and Nutrition Survey (CHNS). Dietary intake was measured by three consecutive 24-h dietary recalls. The Mediterranean diet adherence (MDA) was measured by a score scale that included nine components of vegetables, legumes, fruits, nuts, cereals, fish, red meat, dairy products, and alcohol. New-onset diabetes was defined as self-reported physician-diagnosed diabetes during the follow-up.ResultsDuring a median follow-up of 9.0 years, 445 (3.5%) subjects developed diabetes. Overall, there was an inverse association between the MDA score and new-onset diabetes (per score increment, HR 0.83, 95% CI 0.76–0.90). Moreover, age, sex, BMI, and energy intake significantly modified the association between the MDA score and the risk of new-onset diabetes (all P interactions < 0.05). Greater fruit, fish, and nut intake was significantly associated with a lower risk of new-onset diabetes.ConclusionThere was an inverse association between Mediterranean diet adherence and new-onset diabetes in the Chinese population.

Hengniu: Fast Bearing and High Yielding Coconut Varieties

Benefits of coconut varieties that stakeholders want are early bearing, high yielding, short stems, and slow growth for height. Most local tall coconut palms in Indonesia have stem height above 20 m, making it increasingly difficult to climb to harvest fruit or tapping sap thereby making the harvesting cost high. To breed varieties of desired characters, an evaluation trial was initiated in 2014 with BYD x MTT-S4, RAD x MTT-S4, and KHINA-1 as a control. The crossing was done in 2012 and seedlings planted in January 2014 at Mapanget Experimental Garden, Indonesian Palma Crops Research Institute, North Sulawesi. The study used a Randomized Block Design (RBD) of three types of coconut hybrids, four replications with a plot size of 16 trees. Morphological observations were carried out on stem, crown and leaf characters, inflorescences and flowers, nut production, fruit components, copra, oil content, and fatty acid composition. The results of ANOVA analysis and statistical tests obtained those vegetative characters, such as stem circumference and number of leaf, generative characters namely the number of bunches, first flowering, and fruit production of these three crosses at the age of 4 years after planting, did not show a significant difference. The first initial flowering was in the coconut hybrid of RBD x MTT-S4, which is 26 months, followed by BYD x MTT-S4 in 32 months and KHINA-1 in 36 months after planting. The results of the analysis of fruit and copra production at the age of 5 years showed a significant increase between hybrid coconuts. The highest to lowest fruit production was obtained in BYD x MTT-S4 hybrid coconut, RBD x MTT-S4, KHINA-1, which were 64 nuts, 44 nuts and 26 nuts /palm respectively, or estimated copra production was 2.26 tons, 1.45 tons and 0.88 tons copra/ha. At 6 years old the harvest of fruits from the three hybrid coconuts is obtained sequentially 118 nuts, 99 nuts and 94 nuts/palm. While estimation of copra yield per hectare is found the highest in BYD x MTT-S4 hybrid coconut is 3.86 ton/ha/year and this yield differently significant compare with RBD x MTT-S4 is found 3.04 ton/ha/year, and control hybrid of KHINA-1, which is about 2.74 ton/ha/year. Based on the production potential, hence the estimated optimum production when aged over 10 years can reach more than 5 tons/ha/year. The hybrid coconut variety BYD x MTT-S4 is released in October 2019 under the name HENGNIU.

Effect of the Composition of the Mediterranean Diet on Body Mass Index, Waist Circumference, Fat Level, and Visceral Fat in Patients with Obesity

Excessive and unhealthy fat storage is known as obesity. Both monounsaturated and polyunsaturated fatty acids are highly encouraged in the Mediterranean diet. Obese patients at a Bandung clinic were studied to examine how the Mediterranean diet affects their BMI, waist size, fat percentage, and visceral fat. Analytical observational methods utilizing prospective cohort observations were employed. A systematic random sample technique was used to carry out the sampling. Participants were 34 overweight individuals who had twelve monthly food pattern assessments and two monthly examinations for body mass index (BMI), waist size, fat percentage, and visceral fat. To compare proportions between the rMED adherence groups and to look for differences in the composition of the Mediterranean diet on BMI, waist circumference, fat content, and visceral fat, we used the ANOVA test and Tuckey’s post-hoc test. In addition, the eight tenets of the Mediterranean diet were assessed using linear regression. The average age of the obese patients who followed the Mediterranean diet was 57.54 years, and 79.41% of them were female. It was found that the components of vegetables, fruits, nuts, seafood, and dairy products had a substantial impact on the body mass index of the participants, while the components of vegetables, fruits, nuts, legumes, seeds, meat, fish, olive oil, and dairy products did not have a significant impact on the waist circumference, fat content, or visceral fat. Keywords: body mass index, fat content Mediterranean diet composition, obesity, visceral fat, waist circumference

The Effect of the Mediterranean Diet Components on Blood Pressure, Mean Arterial Pressure, and Pulse Pressure in Hypertensive Patients

According to the 2018 Basic Health Research Data (RISKESDAS), the prevalence of hypertension in West Java was 39.6%, while in Cimahi City it was 41.83%. The composition of the Mediterranean diet contains a high proportion of MUFA and PUFA which act as anti-inflammatory, antioxidant, and cardioprotective with a potential to lower blood pressure. The aim of this study is to determine the impact of Mediterranean diet components on blood pressure in patients with hypertension. The study uses observational analytic methods as the design and also employs a prospective cohort sample of 36 patients with hypertension for three months, using a systematic random sampling technique. The research subjects were checked for blood pressure in the first month (T1) and the last month of the study (T2). The relative Mediterranean Diet (rMED) was used as a source of data on component intakes by administering the Food Frequency Questionnaire (FFQ) 12 times within three months. The differences in Mediterranean diet composition and blood pressure in all Mediterranean diet adherence groups were examined using the ANOVA test and Tuckey’s post-hoc test, as well as to test comparisons of proportions between rMED adherence groups. The impact of each component of the Mediterranean Diet on blood pressure was evaluated using a linear regression analysis test. The results showed that the average age of hypertensive patients who underwent the Mediterranean diet was 57.94 years and 69.44% were female. The components of fruit and nuts, vegetables, and fish have a significant effect on systolic blood pressure. Fish components have a significant effect on diastolic blood pressure. The components of vegetables and fish have a significant effect on the mean arterial pressure (MAP). Fruit and nut components have a significant effect on pulse pressure. The limitations of this study are the short research time, the absence of salt consumption restrictions on the Mediterranean diet, and the presence of smoking and physical activity as confounding activities. Keywords: blood pressure, composition, Mediterranean diet, mean arterial pressure, pulse pressure

The EAT-Lancet diet associated cardiovascular health parameters: evidence from a Brazilian study

BackgroundThe EAT-Lancet diet is a diet aimed at promoting population and planetary health from the perspective of sustainable diets in terms of environmental and health aspects. This study aimed to assess the association between adherence to the EAT-Lancet diet and cardiometabolic risk factors among adults and elderly individuals in a capital city in the northeastern region of Brazil.MethodsThis is an analytical cross-sectional observational study from a population-based sample conducted between 2019 and 2020, involving 398 non-institutionalized adults and elderly people, of both sexes from “Brazilian Usual Consumption Assessment” study (Brazuca-Natal). There was a 38% response rate due to the suspension of data collection due to the covid-19 pandemic, but According to the comparative analysis of socioeconomic and demographic variables between the surveyed and non-surveyed sectors, losses were found to be random (p = 0.135, Little’s MCAR test). Socioeconomic and lifestyle data, anthropometric measurements, and dietary consumption were collected. We used the Planetary Health Diet Index (PHDI) and the Cardiovascular Health Diet Index (CHDI) for cardiovascular health to assess adherence to the diet’s sustainability. The evaluated cardiometabolic parameters included fasting blood glucose, triglycerides, total cholesterol, HDL-C, LDL-C, and systolic and diastolic blood pressure measurements. We also assessed the presence of type 2 diabetes mellitus, arterial hypertension, and dyslipidemia. For the data analyses, sample weights and the effect of the study design were taken into account. Pearson’s chi-square test was used to evaluate the statistical significance of frequencies. Multiple linear regression models assessed the associations between PHDI and CHDI and its components and the cardiometabolic parameters.ResultsThe mean PHDI was 29.4 (95% CI 28.04:30.81), on a total score ranging from 0 to 150 points and the mean CHDI was 32.63 (95% CI 31.50:33.78), on a total score ranging from 0 to 110 points. PHDI showed a significant positive association with the final CHDI score and components of fruits, vegetables, and legumes, and a negative association with Ultra-processed Food (UPF) (p < 0.05). Notably, among the most consumed UPF, the following stand out: “packaged snacks, shoestring potatoes, and crackers” (16.94%), followed by margarine (14.14%). The PHDI exhibited a significant association with diabetes and dyslipidemia, as well as with systolic blood pressure, total cholesterol, and LDL-C.ConclusionsThe results suggest that adopting the EAT-Lancet diet is associated with the improvement of key cardiovascular health indicators.

Citrus flavonoid-pectin conjugates with enhanced emulsifying properties

Pectin and flavonoids are important components of citrus fruits, but the effects of flavonoid grafting on the emulsifying properties of citrus pectin remain unclear. In this study, a novel natural citrus flavonoid-pectin conjugate in citrus peel was identified through alkaline hydrolysis combined with ultra-high performance liquid chromatography. Subsequently, two major citrus flavonoids were enzymatically conjugated to citrus pectin at high grafting rates (hesperidin: 20.21%; naringin dihydrochalcone: 16.11%). The flavonoids increased pectin amphipathy while ensuring a tighter conformation and denser network structure. These structural changes reduced the interfacial tension (from 20.6 to 18.4 mN/m) and increased the adsorbed layer thickness (from 11.8 to 37.8 nm), facilitating rapid pectin anchoring at the oil-water interface. These led to smaller droplet size and better emulsion stability. Prepared flavonoid-pectin conjugates with high grafting rates exhibited better emulsifying properties than those with medium grafting rates; hesperidin-pectin conjugates were more effective than naringin dihydrochalcone-pectin conjugates. The prepared flavonoid-pectin conjugates aid in the structural identification of natural flavonoid-pectin conjugates; they also facilitate analyses of the properties of these conjugates and offer new insights into improving the functional properties of pectins used in the food industry.

Characterization and Pathogenicity of Colletotrichum truncatum Causing Hylocereus undatus Anthracnose through the Changes of Cell Wall-Degrading Enzymes and Components in Fruits.

Anthracnose is one of the destructive diseases of pitaya that seriously affects the plant growth and fruit quality and causes significant yield and economic losses worldwide. However, information regarding the species of pathogens that cause anthracnose in pitaya (Hylocereus undatus) fruits in Gansu Province, China, and its pathogenic mechanism is unknown. Thus, the purposes of our present study were to identify the species of pathogens causing H. undatus fruits anthracnose based on the morphological and molecular characteristics and determine its pathogenic mechanism by physiological and biochemical methods. In our present study, forty-six isolates were isolated from the collected samples of diseased H. undatus fruits and classified as three types (named as H-1, H-2, and H-3), according to the colony and conidium morphological characteristics. The isolation frequencies of H-1, H-2, and H-3 types were 63.04%, 21.74%, and 15.22%, respectively. The representative single-spore isolate of HLGTJ-1 in H-1 type has significant pathogenicity, and finally we identified Colletotrichum truncatum as the pathogen based on the morphological characteristics as well as multi-locus sequence analysis. Moreover, the H. undatus fruits inoculated with C. truncatum had a significantly increased activity of cell wall-degrading enzymes (CWDEs) cellulase (Cx), β-glucosidase (β-Glu), polygalacturonase (PG), and pectin methylgalacturonase (PMG), while having a decreased level of cell wall components of original pectin and cellulose in comparison to control. The average increased activities of Cx, β-Glu, PG, and PMG were 30.73%, 40.40%, 51.55%, and 32.23% from day 0 to 6 after inoculation, respectively. In contrast, the average decreased contents of original pectin and cellulose were 1.82% and 16.47%, respectively, whereas the average increased soluble pectin content was 38.31% in comparison to control. Our results indicate that C. truncatum infection increased the activities of CWDEs in H. undatus fruits to disassemble their cell wall components, finally leading to the fruits' decay and deterioration. Thus, our findings will provide significant evidence in the controlling of pitaya anthracnose in the future.

Integrated Metabolome, Transcriptome and Long Non-Coding RNA Analysis Reveals Potential Molecular Mechanisms of Sweet Cherry Fruit Ripening.

Long non-coding RNAs (lncRNAs), a class of important regulatory factors for many biological processes in plants, have received much attention in recent years. To explore the molecular roles of lncRNAs in sweet cherry fruit ripening, we conducted widely targeted metabolome, transcriptome and lncRNA analyses of sweet cherry fruit at three ripening stages (yellow stage, pink stage, and dark red stage). The results show that the ripening of sweet cherry fruit involves substantial metabolic changes, and the rapid accumulation of anthocyanins (cyanidin 3-rutinoside, cyanidin 3-O-galactoside, and cyanidin 3-O-glucoside) is the main cause of fruit coloration. These ripening-related alterations in the metabolic profile are driven by specific enzyme genes related to the synthesis and decomposition of abscisic acid (ABA), cell wall disintegration, and anthocyanin biosynthesis, as well as transcription factor genes, such as MYBs, bHLHs, and WD40s. LncRNAs can target these ripening-related genes to form regulatory modules, incorporated into the sweet cherry fruit ripening regulatory network. Our study reveals that the lncRNA-mRNA module is an important component of the sweet cherry fruit ripening regulatory network. During sweet cherry fruit ripening, the differential expression of lncRNAs will meditate the spatio-temporal specific expression of ripening-related target genes (encoding enzymes and transcription factors related to ABA metabolism, cell wall metabolism and anthocyanin metabolism), thus driving fruit ripening.

A genome-wide investigation of the mechanism underlying the effect of exogenous boron application on sugar content and overall quality of “Benihoppe” strawberries

In recent years, the widespread application of growth regulators and nutrients to boost yield and quality of strawberry fruits has led to the rapid growth of strawberry industry globally. Although the effects of major nutrients on strawberry yield have been widely studied, investigations into the effect of trace elements such as boron remain limited. This study examined the effect of boron application on the yield and quality of “Benihoppe” strawberry fruits. Nutrient solutions with varying boron concentrations (0, 0.024, 0.048, 0.072, and 0.096 mM) were applied to the plants, and their effect on fruit quality was evaluated. The results indicated that boron application enhanced the yield per plant, nutrient composition (total amino acid and vitamin C content), antioxidant properties (total phenol) and volatile components (esters) in strawberry fruits. Specifically, treatment with 0.048 mM boron concentration significantly increased the accumulation of soluble sugars, such as sucrose, whose concentration was 154.29% higher than that of the control treated with 0 mM concentration. This enhancement is attributable to the regulated expression of sucrose phosphate synthase (maker-Fvb2-2-augustus-gene-229.38) and β-fructofuranosidase-1/2/3 (augustus-masked-Fvb5-4-processed-gene-2.0, maker-Fvb5-3-augustus-gene-272.30, and maker-Fvb5-1-augustus-gene-0.37) genes, which play crucial roles in sugar metabolism and enzyme activity. Overall, boron application enhanced the quality of “Benihoppe” strawberries. The findings of this study offer substantial theoretical and practical guidance for using boron fertilizers in strawberry farming.

Simultaneous quantification of the main components of Thymus vulgaris essential oil in edible coating formed from nanocapsules using HS-SPME-GC-FID

AbstractThe use of edible coatings (ECs) containing essential oils (EOs), such as that derived from the Thymus vulgaris plant (EO-Tv), offers a natural option for preserving and increasing the shelf life of fruit and vegetable products. However, considering their physicochemical properties, the incorporation of EOs into nanocapsules (NCs) represents an alternative to reduce their volatility and oxidation. In this way, quantitative determination of the EOs incorporated into NCs is necessary for simultaneous monitoring of their main components during the nanoencapsulation process, as well as for the future precise and accurate dosage of EO components in fruit and vegetable products. In this study, ECs were formed from NCs loaded with EO-Tv and sodium alginate (AL). The EO-Tv was characterized through GC-MS and GC-FID analysis, and it was found that the major component of EO-Tv was thymol, with an abundance of 30.91%. Subsequently, an analytical method based on HS-SPME-GC-FID was developed and validated for quantification of the EO-Tv encapsulated in NCs and incorporated into the EC. The method was found to be precise and accurate for quantification of the main components of EO-Tv in the formed EC. Once the analytical method was validated, it was established that the encapsulation efficiency was greater than 50% in the case of NC-EO-Tv purified via evaporation at reduced pressure. On the other hand, 35.78 μg cm−2 of thymol was quantified in the EC formed from the NCs and AL. The present work presents an analytical tool for simultaneous quantification of the main components of EO-Tv in NCs, as well as in the ECs formed with NCs, promoting its potential application in fruit and vegetable products.

Assessing Different Fruit Formulations for the Supplementation of Bakery Products with Bioactive Micro-Constituents from Sweet Cherry (Prunus avium L.) and Sour Cherry (Prunus cerasus L.): A Physicochemical and Rheological Approach.

Sour and sweet cherries were evaluated as functional components in bread-making because of their bioactive microconstituent content. Five forms of enrichment for each fruit, including the hydroalcoholic extract, lyophilized pulverized fruit, lyophilized extract, and their combinations, were used for supplementation. The physicochemical (pH, color, moisture, rheology, and texture) and sensory properties of dough and bread were assessed in different environments (biological and chemical leavening). Sour cherry in pulverized and extract forms showed higher phenolic content than sweet cherry, especially in the pulverized form. The viscoelasticity of the doughs varied based on the proofing environment and the fortification form. Chemically leavened doughs exhibited higher moduli (G', G″), complex viscosity (η*), and hardness. Biologically leavened doughs had a lower pH, influencing color, and swelling percentage, which is linked to the enrichment form and phenolic content. Extract-fortified doughs displayed increased G', η*, and hardness compared to the control, whereas yeast-leavened doughs showed reduced swelling ability. Physicochemical changes were more significant in the yeast-leavened systems, which also scored higher on the sensory evaluations. Supplementing bakery products with bioactive fruit components enhances antioxidant status, but the enrichment form and proofing conditions significantly affect the physicochemical and sensory properties of the product.

Histochemical studies of aroma components in fruits of wild tomato species native to the Peruvian Andes and the Galapagos Islands

Histochemical studies of aroma components in fruits of wild tomato species native to the Peruvian Andes and the Galapagos Islands

Determination of α-methylenecyclopropylglycine in Shahi and China litchi cultivars at three different maturity stages: A quantitative study using liquid chromatography tandem mass spectrometry

This study presents the contents of α-methylenecyclopropylglycine, a potentially toxic amino acid, in the peel, pulp and seed fractions of two well-known litchi varieties, namely Shahi and China, over a span of three harvest-seasons. For analysing α-methylenecyclopropylglycine, an LC-MS/MS-based method was validated. The method-accuracies fell within 75–110 % (RSD, <15 %) at 0.1 mg/kg (LOQ) and higher levels. A comparative evaluation of the results in peel, pulp and seed at 30 days before harvest (DBH), 15-DBH, and edible-ripe stage revealed that α-methylenecyclopropylglycine content increased as the litchi seeds grew towards maturity, regardless of the cultivar. In arils, at maturity, the concentration of α-methylenecyclopropylglycine ranged from not-detected to 11.7 μg/g dry weight. The Shahi cultivar showed slightly higher α-methylenecyclopropylglycine content in comparison to China litchi. This paper presents the first known analysis of combined seasonal data on different fruit components at various growth stages for the two chosen litchi cultivars grown in India.