Organic Acid Content Research Articles

The tale of two Ions Na+ and Cl−: unraveling onion plant responses to varying salt treatments

BackgroundExploring the adaptive responses of onions (Allium cepa L.) to salinity reveals a critical challenge for this salt-sensitive crop. While previous studies have concentrated on the effects of sodium (Na+), this research highlights the substantial yet less-explored impact of chloride (Cl−) accumulation. Two onion varieties were subjected to treatments with different sodium and chloride containing salts to observe early metabolic responses without causing toxicity.ResultsThe initial effects of salinity on onions showed increased concentrations of both ions, with Cl− having a more pronounced impact on metabolic profiles than Na+. Onions initially adapt to salinity by first altering their organic acid concentrations, which are critical for essential functions such as energy production and stress response. The landrace Birnförmige exhibited more effective regulation of its Na+/K+ balance and a milder response to Cl− compared to the hybrid Hytech. Metabolic alterations were analyzed using advanced techniques, revealing specific responses in leaves and bulbs to Cl− accumulation, with significant changes observed in organic acids involved in the TCA cycle, such as fumaric acid, and succinic acid, in both varieties. Additionally, there was a variety-specific increase in ethanolamine in Birnförmige and lysine in Hytech in response to Cl− accumulation.ConclusionThis comprehensive study offers new insights into onion ion regulation and stress adaptation during the initial stages of salinity exposure, emphasizing the importance of considering both Na+ and Cl− when assessing plant responses to salinity.

Effects of novel autochthonous starter cultures on quality characteristics of yoghurt

Abstract In the study, in order to develop novel starter cultures, three types of yoghurt were produced with different combinations of autochthonous yoghurt bacteria and the samples were investigated in terms of fermentation, microbiological quality, physicochemical properties (pH, acidity, water-holding capacity, apparent viscosities, and rheological properties), organic and benzoic acid contents, and sensory properties during 28 days. Lactobacillus delbrueckii subsp. bulgaricus content of all samples was between 7.29 and 8.58, and Streptococcus thermophilus content was between 8.03 and 9.02 log CFU/g during storage. Yoghurt type and storage time statistically affected pH, acidity, water-holding capacity, apparent viscosity, rheological properties, organic and benzoic acid content, and some sensory parameters. The general acceptability scores of the probiotic, traditional, exopolysaccharide, and control samples during storage were 8.27, 7.82, 7.53, and 7.47 respectively. Moreover, the results revealed that the strain combinations for probiotic, traditional, and exopolysaccharide yoghurt samples can be used as novel starter cultures for yoghurt production.

Effect of Vermicompost Application on the Soil Microbial Community Structure and Fruit Quality in Melon (Cucumis melo)

Melon (Cucumas melon) is widely cultivated and popular because of its quality value and unique flavor. However, the continuous cropping of melons in greenhouses has various negative effects on the soil environment, melon growth, and quality. Recently, farmers have utilized organic fertilization, especially vermicompost, for melons to resist the harmful effects of continuous cropping. A field experiment was conducted to explore the effects of vermicompost on soil microbes and melon fruit quality via high throughput sequencing and chemical sequencing methods. The results showed that the application of vermicompost decreased (p < 0.05) soil pH and increased organic matter, available phosphorus, biomass, urease, catalase, peroxidase, and alkaline phosphatase. A total of 3447 bacterial and 718 fungal operational taxonomic units were identified in all soil samples. Application of vermicompost decreased (p < 0.05) the relative abundances of Acidobacteriota, Gemmatimonadota, Actinobacteriota, and unclassified and increased the relative abundance of Planctomycetota. Compared with the control soil, vermicompost application resulted in significantly higher bacterial Chao indices and a significantly lower Chao index under vermicompost of 60 t ha−1 based on farmers’ normal fertilizer and significantly lower diversity under vermicompost of 90 t ha−1. Otherwise, vermicompost application increased the photosynthetic rate and chlorophyll content of melon leaves and increased the total sugar, soluble solids, vitamin C, soluble protein, and organic acid contents of melon. The results of redundancy analysis indicated that Proteobacteria exhibited a positive correlation with soil ammonium nitrogen (AN) and pH, while showing a negative association with soil available phosphorus and organic matter. Spearman’s correlation analysis revealed that both total sugar content and central soluble solid content in melon had a significant positive correlation (p < 0.05) with Patescibacteria. This study demonstrates that the application of vermicompost alters the microbial community structure in melon cultivation, enhancing fruit quality; this not only promotes a healthier soil ecosystem but also contributes to sustainable and productive practices in melon farming.

Identification and Functional Analysis of Key Genes Regulating Organic Acid Metabolism in Jujube Fruit

Organic acids are crucial indicators of fruit flavor quality, but the metabolic characteristics and regulatory genes of organic acids during jujube fruit development remain largely unexplored. In this study, the cultivar ‘Heigeda’ with a high organic acid content was used as the experimental material. The organic acid content was quantified, and key candidate genes were identified through transcriptome analysis. The results indicated that malic acid and citric acid were the main organic acid content in jujube fruit and increased gradually with fruit development. Transcriptome analysis identified nine genes associated with malic acid and seven with citric acid, with four genes co-regulating malic acid and citric acid. Functional assays by transient overexpression and silencing of these four genes in the jujube fruits revealed that overexpression significantly upregulated the malic and citric acid content. However, only the silencing of aconitase1 (ZjACO1) and aconitase3 (ZjACO3) significantly downregulated the content of malic and citric acids. Therefore, aconitase1 (ZjACO1) and aconitase3 (ZjACO3) are considered the key genes that regulate the metabolism of citric acid and malic acid in jujube fruits. Our study can enrich the regulation mechanism of the organic acid metabolism of jujube fruit and provide theoretical support for the efficient cultivation of jujube fruit.

The quality of snaplage from an early ripening corn hybrid with biological inoculant and chemical preservatives

The article presents the results of experiments on studying the preservative effect of various additives in the production of snaplage from early-ripening corn hybrids in the conditions of the Central region of the Russian Federation. After opening the containers with feed, its quality indicators were assessed by the content and ratio of organic acids, the degree of acidification, the content of ammonia nitrogen, the preservation of sugars and essential nutrients. In physiological experiments on Romanov wethers, the digestibility of nutrients was determined. It was found that in all variants, the acidity of the feed was optimal (pH 4.2 and below), which excluded the development of undesirable microbiota. At the same time, in the snaplage with chemical preservatives, acidification occurred due to formic and propionic acids introduced with the preparations and (partially) due to the fermentation of sugars. The results of the physiological experiment showed that the digestibility of dry matter of snaplage from the early-ripening hybrid corn Emelin was high (over 70.2%) in all variants, which also affected the energy value (over 11 MJ NE). Thus, for high-moisture snaplage from early-ripening corn hybrids in the Central region of Russia, it is possible to use both chemical preservatives based on organic acids and biological inoculants intended for the preservation of wet flattened grain, containing active strains of lactic acid bacteria.

Effects of Decabromodiphenyl Ethane and Cadmium Coexposure on Their Bioaccumulation, Oxidative Stress, Root Metabolism, and Rhizosphere Soil Microorganisms in a Soil-Rice System.

Decabromodiphenyl ethane (DBDPE) and cadmium (Cd) are typical pollutants in e-waste, seriously threatening crop growth. This study investigated the bioaccumulation and toxicity mechanisms of DBDPE and Cd in a soil-rice system. The results showed that 50 mg/kg DBDPE could reduce the level of accumulation of Cd in rice roots. DBDPE and Cd induced the antioxidant system (SOD, POD, and MDA) in rice seedlings. The combined exposure reduced the contents of carbohydrates, lipids, amino acids, and organic acids. Phenylalanine and phenylpropanoid metabolisms were identified as the key detoxification metabolic pathways under combined exposure. DBDPE and Cd disrupted the functional cycling of carbon and nitrogen in rhizosphere soil, while Gemmatimonadetes, Actinobacteria, and Bacteroidetes were the key bacterial groups responding to DBDPE and Cd stress. This work provides data for the toxicity risk evaluation of DBDPE and Cd combined exposure to food crops.

Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture

The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with Lactobacillales (44.89%) and Acetobacter (21.04%) being the predominant species. Meanwhile, the fermentation characteristics of selected lactic acid bacteria strains isolated from Shanxi aged vinegar were studied in different media. The results showed that the biomass, and physical and chemical indices, as well as flavor compounds of the four strains of lactic acid bacteria in the simulated vinegar fermented grains medium were superior to those in barley and pea medium and sorghum juice medium. The bacterial interaction was conducted to investigate the effects on growth, the physicochemical indices, and flavor substances in order to determine the optimal combination. Furthermore, the interaction between pure cultures and co-cultures of lactic acid bacteria in a simulated vinegar culture medium was investigated, with a focus on the impact of this interaction on strain growth, fermentation characteristics, and flavor compound production. Compared with the pure culture, when strains L7 and L729 were co-inoculated, the reducing sugar content was 0.31 ± 0.01 g/100 g, total acid content was 3.02 ± 0.06 g/100 g, acetoin content was 2.41 ± 0.07 g/100 g, and total organic acid content was 3.77 ± 0.17 g/100 g. In terms of flavor compounds, the combined culture system exhibited higher levels of esters, aldehydes, and acids compared to pure cultures or other co-culture systems. This study revealed the fermentation characteristics of selected lactic acid strains in Shanxi aged vinegar under different conditions and their interaction in simulated vinegar fermentation media, which could provide theoretical support for the safety and health evaluation of aged vinegar.

Experimental evaluation of acid number effect on interfacial tension between nitrogen and mixtures of petroleum fractions including diesel fuel and gasoline at different pressures

Crude oil is made up of very complex compounds, which are found in polar organic substances especially organic acid compounds in the majority. Although organic acid content in crude oil is low, the presence of organic acids affects the interfacial tension (IFT) in oil reservoirs thereby altering the enhancement of oil recovery using nitrogen gas (N2) injection. Therefore, in this study, the effects of pressure (1 to 35 bar), the percentage of aromatic compounds (0.0 to 100 vol%) in the aliphatic hydrocarbon samples and the organic acid (benzoic acid) content (0.0 to 0.8 g.L− 1) on IFT between a mixture of gasoline/diesel fuel and N2 were investigated at a temperature of 298 K. IFT does not necessarily decrease as pressure increases for the sake of existence of aromatic compounds. IFT alteration for gasoline was more (about 8 dyne.cm− 1) than for diesel fuel (approximately 4 dyne.cm− 1) during pressure increased from 1 to 35 bar due to the replacement of heavy long chain aliphatic compounds instead of light aromatic matters. The effect of IFT alteration between N2 and diesel fuel during increasing the organic acid content was little (approximately 1.5 dyne.cm− 1), in contrast, this effect was more noticeable for N2/gasoline (about 8 dyne.cm− 1). In addition, a reduced cubic model for estimating IFT between N2 and petroleum fractions in terms of pressure, petroleum fraction composition and organic acid content was proposed with an average relative error of less than 2.6%.

Maize-Straw Biochar Enhances Soil Properties and Grain Yield of Foxtail Millet in a Newly Reclaimed Land

Large-scale land reclamation has become common in northwestern China; however, low soil fertility and poor soil water-holding capacity limit agricultural production on these reclaimed lands, requiring increased fertilizer and irrigation inputs. Biochar, produced from agricultural waste, has shown potential in improving soil quality and water-holding capacity. In this two-year field study (2021 and 2022), we investigated the effects of biochar produced from maize straw on soil properties and grain yield of foxtail millet grown on newly reclaimed land. Three biochar treatments (3000, 4500, and 6000 kg ha−1) were compared to a control (CK) with no biochar application. Biochar application resulted in increased soil organic matter, total phosphorus, total nitrogen, soil enzyme activity, and soil organic acid content. It also significantly decreased soil pH and bulk density. Compared with the CK, biochar increased available nitrogen from 29.7% to 108% in 2021 and 37.0% to 88.4% in 2022. Similarly, biochar increased available phosphorus from 64.7% to 143% in 2021 and 41.9% to 96.5% in 2022. Grain yields ranged from 3092 to 4753 kg ha−1. Biochar treatments increased grain yield compared to the CK, ranging from 12.2% to 24.6% in 2021 and 27.1% to 53.7% in 2022. Correlation analysis revealed that soil pH was negatively related to soil oxalic acid content, phosphorus content, and sucrase activity. Available nitrogen and phosphorus contents were negatively related to soil bulk density and positively related to catalase activity. Soil water content was negatively correlated with soil bulk density and positively correlated with organic matter. In conclusion, biochar improved the rhizosphere soil pH and the effectiveness of soil fertility in the newly reclaimed soil, resulting in an enhanced grain yield of foxtail millet.

Biochemical and antioxidant activities, organic acid contents, fatty acid compositions, mineral element contents, and carbohydrate contents of sumac (Rhus coriaria L.) accessions found in the Eastern Mediterranean region of Türkiye

The genus Rhus, belonging to the Anacardiaceae family, encompasses over 250 species. This study aimed to evaluate the biochemical and antioxidant activities, organic acid contents, fatty acid compositions, mineral element contents, and carbohydrate contents of 100 sumac accessions from Hatay province. Total phenolics varied from 89.46 to 316.33 mg GAE/g DW, total flavonoids ranged from 1.99 to 9.79 mg QE/g DW, and total antioxidant activity was between 24.33 % and 87.66 %. The dominant components identified were malic acid (1255.59–2659.47 mg kg–1), oleic acid (27.33–59.12 %), phosphorus (5869.69–7122.58 mg kg–1), and xylan (17.98–27.24 %). In the principal component analysis, the first nineteen components explained 70.16 % of the total variance. According to Ward's method and Euclidean distance, the UPGMA dendrogram revealed four subgroups (A1, A2, B1, and B2) with 24, 28, 14, and 34 accessions, respectively. Significant correlations were found between fatty acid compositions and nutrient minerals. The identified high-quality sumac accessions (‘S47’, ‘S66’, ‘S100’, ‘S14’, ‘S97’, ‘S82’, ‘S93’, ‘S94’, ‘S43’, ‘S88’, ‘S2’, ‘S50’, ‘S20’, ‘S71’, ‘S78’, ‘S58’, ‘S48’, ‘S90’, ‘S23’, ‘S95’, ‘S91’, ‘S13’, ‘S74’, ‘S72’, and ‘S28’, respectively) are poised to contribute significantly to breeding studies aimed at developing more nutritious sumac cultivars. These accessions may also serve as antioxidant-rich products in the food and health sectors, enhancing agricultural production and economic benefits.

Enhancing the effect of novel cd mobilization bacteria on phytoremediation and microecology of cadmium contaminated soil

The efficacy of phytoextraction for remediating heavy-metal contaminated soil depends on the bioavailability of the heavy metals and plant growth. In this study, we employed a synergistic system comprising water-soluble chitosan and the novel Cd mobilization bacteria, Serratia sp. K6 (hereafter K6), to enhance cadmium (Cd) extraction by Lolium perenne L. (ryegrass). The application of chitosan and K6 resulted in an increase in the biomass of ryegrass by 11.81% and Cd accumulation by 73.99% and effective-state Cd by 43.69% and pH decreased by 4.67%, compared to the control group. Microbiome and metabolomics analyses revealed significant alterations in the inter-root microbial ommunity, with rhizobacteria such as Sphingomonas, Nocardioides, and Bacillus likely contributing to enhanced plant growth and Cd accumulation in response to chitosan and K6 addition. Additionally, the contents of various organic acids, amino acids, lipids, and other metabolites exhibited significant changes under different additive treatments, suggesting that ryegrass can regulate its own metabolites to resist Cd stress. This study provides valuable insights into the effects of additives on phytoextraction efficiency and the soil bacterial community, offering a promising approach for phytoremediation of Cd-contaminated soils.

Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread.

The aim of this study was to develop an innovative sourdough using dehydrated okra (Abelmoschus esculentus L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were individually mixed at 9% with wheat flour (Dough Yield 300) and fermented (N0: 8.0 log10 CFU/g) for 14 h, using Lactiplantibacillus plantarum ITM21B, Weissella cibaria C43-11 or Leuconostoc mesenteroides C43-2M. The results showed that after fermentation, the content of organic acids (lactic, acetic and propionic), exopolysaccharides (EPS), l-glutamic acid and total free amino acids (TFAA) increased and the high molecular weight proteins were converted into smaller proteins. Sourdough based on Leuc. mesenteroides and O flour (O_LeuMes) was selected to evaluate its applicability in bread making. It was included in the yeast-leavened bread formulation at 20 or 40% (0.6% and 1.21% w/w O flour replacement). The results showed that fermentation limited the negative effects of unfermented O flour on bread quality attributes, mainly the specific volume and firmness. Bread with O_LeuMes at 40% was improved in TFAA, EPS and l-glutamic acid content and showed a higher specific volume and lower moisture and firmness compared to bread with the unfermented O flour.

Identification of key gene networks controlling organic acid and sugar metabolism during star fruit (Averrhoa carambola) development

The sugar and organic acid content significantly impacts the flavor quality of star fruit, and it undergoes dynamic changes during development. However, the metabolic network and molecular mechanisms governing the formation of sugar and organic acid in star fruit remain unclear. In this study, 23 of 743 components were detected by metabonomic analysis. The highest metabolites contents were organic acids and derivatives. The highest sugar content in the fruit was fructose and glucose, followed by sucrose, which proved that A. carambola is a hexose accumulation type fruit. Genome identification preliminarily screened 141 genes related to glucose metabolism and 67 genes related to acid metabolism. A total of 7,881 unigenes were found in transcriptome data, 6,124 differentially expressed genes were screened, with more up-regulated than down-regulated genes. Transcriptome and metabolome association analysis screened seven core candidate genes related to glucose metabolism and 17 core genes highly related to organic acid pathway, and eight differentially expressed sugar and acid genes were selected for qRT-PCR verification. In addition, 29 bHLHs and eight bZIPs transcription factors were predicted in the glucose metabolism pathway, and 23 MYBs, nine C2H2s transcription factors and one GRAS transcription factor was predicted in the acid metabolism pathway, and transcription factors have both positive and negative regulatory effects on sugar and acid structure genes. This study increased our understanding of A. carambola fruit flavor and provided basic information for further exploring the ornamental and edible values of star fruit.

The investigation prospect application of alcohol-water extract of lingonberry as antimicrobial, anti-fungi and antioxidant pharmaceutical

Infection diseases is a worldwide important problem for medicine and pharmacy. Every year 13.7 million people die from bacterial infections in the world. Thus, the search of new compounds with antimicrobial and anti-fungi activity is topical for today. The object of the study was lingonberry leaf 60% extract. The content of phenylpropanoids derivatives was evaluated by spectrophotometric method of analysis, whereas organic acids by alkalimetric method; antioxidant power was found by potentiometric method; antibacterial and antifungal activity was assessed by the method of “wells”. According to the results of the study, it was shown that the lingonberry leaf extract is inferior to the green tea leaf extract in terms of the content of phenolic compounds, catechins, hydroxycinnamic and organic acids, but flavonoids dominate in the lingonberry extract. The study found that lingonberry leaf extract has a high level of antioxidant activity. When comparing the levels of antioxidant action of lingonberry extract with green tea extract and the «gold standard» – аepigallocatechin-3-O-gallate in one concentration of 0.03 mol/L, it was found that lingonberry extract had the best result. Escherichia coli bacteria was the most sensitive to the extract whereas Pseudomonas aeruginosa was the most resistant. This work shows that 60% ethanolic lingonberry leaf extract has potent antioxidant, antimicrobial and antifungal effects. According to the obtained results, it can be concluded that 60% V. vitis-idaea leaf extract is promising for the development of new antimicrobial, antifungal and antioxidant pharmaceutical.

Prediction of total organic acids concentration based on FOS/TAC titration in continuous anaerobic digester fed with food waste using a deep neural network model

In this work, the complexities of anaerobic digestion fed with highly degradable feedstock are investigated, focusing on accumulation of organic acids (OA) as a critical monitoring parameter, and the significance of prediction models for total OA concentration. The anaerobic digestion of food waste (FW) was conducted under the organic loading rate (OLR) range of 2.55–8.80 g COD/L/d and hydraulic retention time (HRT) of 30–15 days. The feasibility of flüchtige organische säuren (FOS), totales anorganisches carbonat (TAC), and the FOS/TAC was investigated by predicting the total OA using a deep neural network (DNN) model. Two digesters, Digester 1 and 2, were fed with FW from four distinct sites. When the OA concentration exceeded 2 g/L as CH3COOH, the feeding was paused to recover the methanogens activity. The total OA concentration was successfully predicted with FOS, TAC, and FOS/TAC using the DNN regression model even though applying on the datasets from two distinct digesters, indicating a R-value of 0.9557, R2 of 0.9133, and mean square error of 0.0329. The predictive capability of DNN regression model shows the feasibility of total OA prediction based on the titrimetric method for monitoring and optimizing continuous anaerobic digestion of highly degradable feedstock.

Flow-electrode capacitive separation of organic acid products and recovery of alkali cations after acidic CO2 electrolysis

Acidic CO2 electrolysis, enhanced by the introduction of alkali cations, presents a strategic approach for improving carbon efficiency compared to processes conducted in neutral and alkaline environments. However, a significant challenge arises from the dissolution of both organic acids and alkali cations in a strongly acidic feed stream, resulting in a considerable energy penalty for downstream separation. In this study, we investigate the feasibility of using flow-electrode capacitive deionization (FCDI) technology to separate organic acids and recover alkali cations from a strongly acidic feed stream (pH ~ 1). We show that organic acids, such as formic acid and acetic acid, are retained in molecular form in the separation chamber, achieving a rejection rate of over 90% under all conditions. Alkali cations, such as K+ and Cs+, migrate to the cathode chamber in ionic form, with their removal and recovery significantly influenced by their concentration and the pH of the feed stream, but responding differently to the types and concentrations of organic acids. The energy consumption for the removal and recovery of K+ is 4 to 8 times higher than for Cs+, and the charge efficiency is significantly influenced by the types of organic acid products and alkali cations. We conduct a series of electrochemical measurements and analyze the impedance spectroscopy, identifying that hindered mass transfer governed the electrode process. Our findings underscore the potential of FCDI as an advanced downstream separation technology for acidic electrocatalysis processes.

Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

IntroductionCurrently, the large-scale consumption of fresh citrus fruits in the form of juices, jams, and purees results in significant quantities of waste consisting of citrus peels, pulp, and seeds.MethodsTo improve the utilization rate of whole citrus fruits and reduce the generation of processing waste, the best pre-optimized enzymatic fermentation conditions were used to treat whole citrus fruits and to analyse the changes in nutritional and active components (Enzymatic: pectinase, cellulase, hemicellulase added at a ratio of 1:1:1 for 63.326 min at a temperature of 60°C, with 0.506% of each enzyme added; Fermentation: Lacticaseibacillus rhamnosus TR08, Lactiplantibacillus plantarum subsp. Plantarum CICC 6257, and Limosilactobacillus fermentum CCFM1139 were added at a ratio of 1:1:1 for 30 h, with the concentration was 108 CFU/mL, and the total amount added was 6%).ResultsResults showed that after enzymatic hydrolysis, the mineral elements (Nitrogen, phosphorus), total amino acid, vitamin C, and organic acid content increased. For soluble sugars, the contents of fructose and glucose increased, whereas the sucrose content decreased. Fermentation had a minimal effect on the mineral content; however, the total amino acid, vitamin C, and soluble sugar contents decreased. Additionally, when comparing the samples after enzymatic fermentation to those after enzymatic hydrolysis alone, the total phenols, total flavonoids, carotenoids and antioxidant activities were significantly increased by 1.39, 1.49, 1.21 and 3.79 folds, respectively.DiscussionThis study addresses the challenges of utilizing fruit residue in the current market, including high treatment costs and environmental pollution, by providing a novel perspective on the enzymatic hydrolysis and fermentation of whole red oranges. Furthermore, it aims to improve the nutritional, functional, and health benefits of citrus fruit products.

Effects of different rootstocks on fruit quality and non-volatile flavor-related compounds of sweet cherry ‘summit’

In practical sweet cherry production, grafting onto rootstocks is a common practice to enhance environmental adaptability. Rootstocks play a crucial role in influencing scion growth and fruit quality by regulating the absorption and utilization of mineral elements. In this study, the influence of five rootstocks with or without root fertilization during the fruit color conversion period on the fruit quality of sweet cherry ‘Summit’ was observed. The physicochemical characteristics, external color characteristics, and total anthocyanin content of ‘Summit’ were significantly affected by both rootstock and fertilization, with an interaction between the two factors. The content of certain sugar components, organic acid components and phenolic acid components in ‘Summit’ were significantly affected by rootstocks and fertilization. ‘Summit’ grafted on Gisela 5 and H22 exhibited higher sugar content, while ‘Summit’ grafted on H11 and H17 exhibited higher organic and phenolic acid content.

Evaluation of commercial and taste qualities of plum fruits in the foothills of Kabardino-Balkaria

Breeding varieties with high commercial and consumer qualities of fruits is one of the priority areas in the selection and variety study of domestic plum. Accordingly, the evaluation of some commercial and consumer qualities of fruits in plum varieties in the specific conditions of the mountains and foothills of the region is of great practical and scientific interest. Taking into account market requirements and the growth of consumer demand for fruit products, it is necessary to constantly update the range of plums. In this regard, varieties and hybrid forms of European plum for the subsequent selection of variety samples with high commercial characteristics have been studied (fruit weight, their uniformity and shape, cover color, aroma, pulp juiciness, taste, etc.). As a result of the studies, variety samples with the best commercial and taste properties of fruits have been selected. The following varieties have been distinguished by a high sugar content: Čačakska rannyaya - 18.8%, Grosso de Felicio - 16.5%, Big Heart - 14.7%, Milena - 13.8%, Velikiy Gertsog - 12.7%. The following varieties have been noted for the content of organic acids: Big Heart - 1.31%, Velikiy Gertsog - 1.1%, Milena - 0.92%, Čačakska rannyaya - 0.9%, Grossa de Felicio - 0.89%. Vitamin C is found in the highest amounts in the fruits of the following varieties: Big Heart – 7.85%, Grossa de Felicio – 6.34%, Angelina – 6.2%, Kyrgyzskaya Prevoskhodnaya – 5.34%. The size of the fruit is one of the characteristic varietal properties, despite the fact that it is largely determined by the cultivation conditions, the agricultural technology used, the age of the plant, its crop load, the variety-rootstock combination, as well as a number of other circumstances. The highest fruit weights are shown by the following varieties: Big Heart - 39.1 g, Kyrgyzskaya Prevoskhodnaya - 46.3 g, Zheltaya Afaska - 53.3 g, Zheltaya Large - 56.0 g, Kabardinskaya Rannyaya - 59.0 g, Fortuna - 65.1 g, Black Star - 78.7 g, Byron Gold - 84.2 g, Grossa de Felicio - 85.3 g, Angelina - 87.0 g, Ti Chi San - 97.1 g, Burbank Giant - 120.0 g.

Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt

AbstractBACKGROUNDThis study explores enzymatic hydrolysis as a method of modifying soybean meal (SM). It can reduce the particle size, improve flavor, and convert macromolecules into absorbable nutrients. The purpose is to provide technical information regarding the use of SM. Papain alone, and a combination of papain and acid protease, and a mixture of papain, acid protease, and Lactiplantibacillus plantarum were employed for the enzymatic hydrolysis of SM.RESULTSSensory evaluation and nutritional and flavor analyses were performed with yogurt produced after SM enzymatic hydrolysis. The enzymatic hydrolysis improved yogurt quality significantly in comparison with non‐enzymatically hydrolyzed soybean meal yogurt (SMY) by accelerating the decrease in pH and shortening the duration of fermentation. Enzymatic hydrolysis also reduced beany flavors and bitterness and enhanced the aromatic compound, flavor‐related amino acid, and organic acid content, rendering the yogurt more appealing to consumers. Microstructural analysis revealed favorable characteristics that textural and rheological properties of the yogurt produced after enzymatically hydrolyzed SM were improved.CONCLUSIONIn this study, the biotechnological approach was used to demonstrate the efficacy of enzymatic hydrolysis in improving the quality and value of SM, promoting the efficient application of SM in the food industry. © 2024 Society of Chemical Industry.