Levels Of Soluble Solids Research Articles

ZF protein C2H2-71 regulates soluble solids content by inhibiting LIN5 in tomato

Soluble solids content (SSC) plays an important role in determining the flavor of tomato fruits. Tomato fruit SSC has been shown to be transcriptionally regulated via sugar metabolism. Previous studies have been predominantly focused on the role of C2H2-type zinc finger proteins in tomato growth and development. However, the specific regulatory mechanism of C2H2 in the accumulation of soluble solids in tomato fruits are yet to be fully understood. This study involved the selection of eight tomato accessions with varying levels of SSC to study the expression of SlC2H2 family genes in red ripe fruits. The study found that the levels of SlC2H2-71 expressions were significantly reduced in high-SSC accessions compared to low-SSC accessions. The Slc2h2-71 mutant lines were developed using the CRISPR-Cas9 system, leading to elevated levels of soluble solids, fructose, glucose, malic, and citric acids in mature red ripe fruits. However, sucrose content in the edited Slc2h2-71 mutant lines generally decreased. RNA-seq analysis revealed that fruits from the mutant lines had altered expression of genes related to sugar and acid metabolic pathways, which was further confirmed by quantitative real time PCR. Specifically, there was an observed increase in the expression of SlLIN5 encoding the cell wall invertase (CWIN). The yeast one-hybrid (Y1H) assay, 35S::UAS-GUS, dual-luciferase reporter systems and electrophoretic mobility shift assay (EMSA) demonstrated that SlC2H2-71 regulates tomato sugar metabolism by directly binding to the promoter region of SlLIN5, culminating in the repression of its transcriptional activity. The activity of acid invertase in the SlC2H2-71 knock-out lines exhibited a significantly higher level compared to that observed in the control lines. In summary, the regulation of tomato fruit SSC by SlC2H2-71 involves the inhibition of SlLIN5 expression.

Impacts of Fruit Frosting Coverage on Postharvest Softening of Prunes under Vibration Stress

The surface of prune fruit has a thick layer of frosting, which is easily damaged and lost during prunes harvest or postharvest handling, and there is no clear information on the effect of prune surface frost on postharvest storage quality. To investigate the effect of fruit frosting on the softening of prune fruits during storage under vibration stress, prunes were divided into three grades according to fruit frosting in this study and were vibrated for 8 h at a frequency of 5 Hz at 4 °C; then, samples were selected once every 8 d. The results showed that the heavy fruit frosting (HFF) group maintained higher hardness (21.47%), L* (20.85%), and total soluble solids (12.79%) levels at the end of storage and inhibited cell wall-modifying enzyme activities (polygalacturonase, pectin methylesterase, glycosidase, β-glucosidase, and cellulase) compared to frosting-less fruit (FF) group. This group also showed improved expression of key cell wall-modification genes (ADPG2, PME31, CESA1, BGAL3, XTH33, BGLU41) as well as chelate-soluble pectin (72.11%), Na2CO3-soluble pectin (42.83%), and cellulose (36.89%) solubilization and maintained lower water-soluble pectin (34.23%). Microscopic observations showed that the fruit frosting could delay the dissolution of pectin components and protect the cell wall structure. In summary, fruit frosting can effectively inhibit fruit softening and maintain fruit quality.

Postharvest conservation of coquinho-azedo fruits under modified atmosphere

Coquinho-azedo (Butia capitata) fruits are highly valued for their rich content of fiber, minerals, vitamin C, and pro-vitamin A carotenoids. They are consumed in their natural state and used in various products, offering an alternative income source for rural communities. This study aimed to assess the postharvest characteristics of coquinho-azedo fruits stored under different modified atmosphere conditions. The fruits were stored at 13°C using PVC, PP, PET, and a Control group without packaging. Over 17 days, the fruits' physicochemical characteristics were evaluated. Packaging significantly improved senescence scores and reduced the loss of fresh mass, soluble solids, vitamin C, and firmness compared to the Control group. PVC packaging showed superior color and firmness performance, while PP packaging maintained consistent fruit color. PET packaging had the highest levels of soluble solids, vitamin C, and titratable acidity. Utilizing modified atmosphere packaging, particularly PVC, effectively preserved the quality of coquinho-azedo fruits during postharvest storage. These findings contribute to enhancing shelf life and marketability, benefiting both producers and consumers.

Shelf-life extension of pomegranate arils using banana powder-based nanocomposite coatings functionalized with cellulose nanofiber and zinc-oxide nanoparticles

ABSTRACT This study explored a novel nanocomposite comprising banana powder (BP), cellulose nanofiber (CNF), and 0.6% zinc oxide nanoparticles (ZnO NPs). The treatment involved immersing arils in the respective nanocomposite coatings for 4 min, followed by air-drying at room temperature (25°C) and subsequent storage in polyethylene terephthalate punnets at 4°C and 85% relative humidity for 21 d. Results demonstrated that the nanocomposites significantly (p < .05) reduced total plate and yeast counts, delayed colour and texture degradation, and decreased weight loss and respiration rates while maintaining levels of total soluble solids and titratable acidity compared to the control (water) and standard BP/CNF treatment. The BP/CNF/ZnO-PPW was more effective as it displayed a lower respiration rate (50 mL CO2 kg−1 h −1), weight loss (0.4%), and maintained higher firmness (12.4 N) compared to the control treatment. Overall, the nanocomposite treatments with ZnO NPs resulted in a 6-day shelf-life extension, offering a promising solution through nanotechnology applications.

Influence of Combined Supplemental Lighting and Nutrient Solution Concentration on Fruit Production and Quality of Cherry Tomato

We conducted an analysis on the combined effects of two light conditions (L1: greenhouse natural lighting; L2: greenhouse natural lighting plus supplemental lighting (SL)) and three nutrient solution concentrations (EC, NS1: 3.2 dS/m; NS2: 3.7 dS/m; NS3: 4.2 dS/m) on the growth, fruit production, and quality of two cherry tomato cultivars with different fruit coloring (‘Baiyu’ and ‘Qianxi’). The plants subjected to NS2 exhibited enhanced growth, photosynthetic parameters, and fruit production. The utilization of SL further enhanced stem diameter, leaf number, and single fruit weight, resulting in higher fruit weight per plant in ‘Baiyu’, which was not observed in ‘Qianxi’. The growth, fruit size, and fruit weight of both cultivars cultivated under NS3 conditions were suppressed, while these fruits exhibited elevated levels of total soluble solids (TSS), soluble sugars, vitamin C, polyphenols, fructose, glucose, sucrose, citric acid, and carotenoids. These levels were further enhanced by SL treatment. The improvement of fruit quality through the application of SL was found to be cultivar and EC dependent. In ‘Baiyu’, SL at NS1 significantly enhanced the accumulation of fruit water, minerals (N, P, K, Ca, and Mg), TSS, vitamin C, fructose, sucrose, and carotenoids. However, this effect was not observed in ‘Qianxi’. The combination of SL and EC 4.2 dS/m (NS3) generally contributes to the enhancement of fruit quality, while SL and EC 3.7 dS/m can ensure consistent fruit production. The yellowish-white fruit cultivar exhibited higher levels of soluble sugars, vitamin C, and polyphenols under L2NS3 conditions compared to the red fruit cultivar, whereas the carotenoid content showed an opposite trend. The findings are anticipated to establish a theoretical foundation for the consistent annual cultivation of cherry tomatoes in protected horticultural settings.

The Variability of Berry Parameters Could Be an Indicator of the Potential Quality of the Vineyard.

Berry quality potential from a single vineyard is mainly defined based on some physicochemical parameters and subjective assessments. In this way, berry maturity variability would be a key factor affecting berry quality. This trial aimed to study the effects of the maturity variability of berries harvested from plots of low (~37,080 kg ha-1), middle (~12,545 kg ha-1), and high (~1476 kg ha-1) quality potential on berry and wine physicochemical parameters of Cabernet Sauvignon in two consecutive seasons. The quality potential of the plots was defined by the winemakers considering mostly yield per hectare and the final price of their wines. The berry heterogeneous maturity of soluble solids and berry weight in Cabernet Sauvignon was confirmed. The coefficient of variability (CV) of berry weight of high-quality plots was high at véraison and decreased as ripening progressed, reaching CV of 19.9% at harvest. Low-quality plots showed the lowest CV of berry weight in all the studied dates, whereas high-quality plots presented the lowest CV in soluble solids content of berries, reaching a 5.1% of variability at harvest. The physicochemical parameters showed that high-quality plots were characterized by high levels of soluble solids and phenolic maturity parameters, whereas samples from low-quality plots reached high berry weight and malic acid content. Berry differences among the physicochemical parameters determined wine quality, which allowed for plots to be classified by their potential quality at harvest. Studying maturity variability of soluble solids and berry weight will allow for sampling to be sectorized within a vineyard to reduce the extremes of maturity that would affect wine quality and productive goals of winemakers.

Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food.

Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate nature of food matrices and biochemical processes during fermentation. The roles of microorganisms, especially probiotics, are crucial in delivering health benefits through fermented foods. Traditionally fermented Thai vegetable foods contain high levels of total soluble solids, titratable acidity, and salinity in pickled shallot and ginger as a result of the natural fermentation process and the ingredients used. The research findings were confirmed using a hierarchical cluster analysis (HCA)-derived dendrogram pattern. The nutritional compositions, total phenolic contents, and antioxidant activities varied among the different types of vegetables. The correlations among lipid, protein, fiber, total soluble solid (TSSs), total titratable acidity (TTA), and salinity as potential biomarkers in fermented vegetable products were examined. The results suggest that traditionally fermented Thai vegetable products significantly impacted food research by enhancing the quality and preserving the authenticity of traditionally fermented Thai vegetables.

Performance and yield estimation of sugarcane varieties for pot still cachaça production

Cachaça is an alcoholic beverage obtained through the distillation of fermented sugarcane juice. It is the sugarcane distillate most consumed in Brazil. Despite the traditional nature and economic importance of cachaça, the production chain in Brazil is not technologically homogeneous; low-yielding varieties of sugarcane with susceptibility to various diseases are common. The pot still cachaças undergo delicate distillation processes in copper pot stills using wild yeast strains for fermentation, and the most exceptional and expensive cachaças can be found on the market in Brazil. The objective of this study was to assess modern sugarcane varieties for the production of pot still cachaça and to propose a new methodology to obtain the expected yield in liters of cachaça per hectare. A randomized block experimental design was used in a 4 (sugarcane varieties) × 3 (harvest times) factorial arrangement, with five replications. At the end of three crop seasons after harvest, the yield components, soluble solids content, and expected cachaça yield were evaluated. The highest levels of soluble solids (ºBrix) were for CTC4 and RB966928. Based on data from three crop seasons, the CTC9002 variety showed the highest stalk yield per hectare (SYH). The estimated yield methodology allowed for comprehensive assessment of the main sugarcane production characteristics, providing reliability and practicality in estimating cachaça yield. Based on analysis of yield components and mean cachaça yield (liters/ha) over three crop seasons, CTC9002 is recommended for inclusion in the panel of varieties for cachaça production.

Morpho-physiological and biochemical characterization of Kinnow (Citrus reticulata) in response to canker pathogens (Xanthomonas axonopodis pv. citri)

Fruits play an important role in human life on our planet, since they supply a variety of essential services. One of the paramount crops in Pakistan is Citrus reticulata (Kinnow), which plays a vital role in the country's economy. The citrus crops are confronted with various challenges such as fungi, bacteria, nematodes, and viruses, all of which have adverse effects on the quality and yield of the fruits. Citrus canker, in particular, stands as the most fatal disease, affecting numerous citrus species worldwide, inflicting devastating consequences. The objective of this study was to evaluate the impact of citrus canker on the morphology, physiology of leaves, and the quality of citrus fruits. The research was conducted in four major citrus-producing tehsils of the Sargodha district. The study found significant differences in morphological and physiological traits between healthy fruits and those infected with citrus canker. Healthy fruits exhibited higher values in fruit weight (FW) of 149.02 g, peel thickness (PT) of 3.76 g, rag weight (RW) of 35.95 g, leaf area (LA) of 22.49 cm2, and juice weight compared to the citrus canker-infected fruits. The significant variations in fruit weight, juice weight, chlorophyll content, vitamin C content were present between healthy and diseased fruits and leaves. A biochemical study revealed that healthy fruits had greater levels of total soluble solids (TSS), TSS-acid ratio, vitamin C, and reducing power (RP), but citrus canker-infected fruits had a higher acidity percentage. The significant decreases in important morphological and physicochemical characteristics, emphasizing the necessity for immediate disease control techniques to safeguard the citrus sector and maintain food security.

Pomegranate Quality from Consumers' Perspective: Drivers of Liking, Preference Patterns, and the Relation between Sensory and Physico-Chemical Properties.

Acquiring information on consumer preferences for the sensory properties of pomegranates is a cue for breeding programmes to set their quality targets and promote the consumption of this particularly healthy fruit. In this study, a total of 12 pomegranate varieties were evaluated, including commercial (Valenciana, Illina, Tastem, Rugalate, Wonderful, Mollar 49 y Mollar 45) and new varieties (Ref 102, Ref 383, H3/27, and D27/12). For the first time, consumers not only scored their acceptance of different pomegranate varieties but also described their sensory properties using CATA questions. This approach allowed us to identify the main drivers of liking, preference patterns, and the relationship between sensory and physico-chemical properties. Of all the sensory attributes, acidity intensity was revealed as the main driver of liking/disliking, and two different consumer preference patterns were identified: 'low acid pomegranate lovers' and 'acid pomegranate lovers'. Seed properties like the intensity of woody flavour and seed/aril ratio were also key drivers for preferences. A relationship between sensory and physico-chemical properties was also established. Interestingly, sweetness perception correlated more strongly with low titratable acidity levels than with high total soluble solids levels, corroborating that acidity level is a key measurement for quality assessments. 'H3/27' was the most promising of the new varieties for having the well-appreciated internal properties of the 'Mollar' varieties and external and internal red colouration, which makes it much more appealing to consumers. This study shows that there is still room on the market for pomegranate varieties with very different sensory properties and highlights the need to develop sensory labels that help consumers make the right choices.

Transcriptomic Analysis Reveals Dynamic Changes in Glutathione and Ascorbic Acid Content in Mango Pulp across Growth and Development Stages

Mango (Mangifera indica) is a highly valuable horticultural crop known for its quality and productivity. This study investigates the dynamic changes in physicochemical properties and glutathione and ascorbic acid metabolic pathways in mango pulp across various growth and development stages over two consecutive years (2021–2022 and 2022–2023) by transcriptomic analysis. Overall, the results demonstrate that during different ripening periods, the pulp shows increased levels of total soluble solids, relative conductivity, glutathione, and enzymes, while titratable acidity, malondialdehyde, reactive oxygen species, and ascorbic acid contents decreased. Moreover, transcriptomic analysis identified key differentially expressed genes from the glutathione and ascorbic acid metabolic pathways and validated them with qRT-PCR. In different comparisons, a total of 1776, 2513, and 828 DEGs were identified in 30 vs. 60, 30 vs. 90, and 60 vs. 90 days after flowering, respectively. Among them, seven DEGs were primarily enriched in relevant pathways, which included ascorbate peroxidase, ascorbate oxidase, glutathione peroxidase, gamma-glutamyl transferase, glutathione transferases, and glucose-6-phosphate dehydrogenase. The upregulation of these genes indicates that glutathione and AsA respond well to scavenging reactive oxygen species and maintain normal functioning in plants. This research sheds light on the molecular mechanisms of glutathione and ascorbic acid dynamic changes in mango pulp, providing valuable insights into the regulation of antioxidant and metabolic pathways during fruit growth and development.

Quality Evaluation of Bergamot Juice Produced in Different Areas of Calabria Region.

Citrus fruits are extensively cultivated worldwide, with Italy and Spain being major producers. In Southern Italy, particularly in Reggio Calabria, a typical citrus fruit is produced, namely, bergamot (Citrus bergamia Risso et Poiteau), known for its mysterious origins and exceptional quality essential oil protected by the EU's PDO (Protected Designation of Origin) designation. Despite historical challenges, bergamot has regained prominence for its nutraceutical potential, especially its flavonoid-rich juice, offering significant health benefits. However, little attention has been paid to understanding the qualitative and quantitative differences of bergamot juice in Calabrian production areas. For this reason, this work aims to investigate the quality characteristics of bergamot juice produced in different areas of Calabria sites. The results showed the best quality attributes of bergamot fruits harvested in the PDO area. In particular, higher levels of total soluble solids, stable acidity, and higher juice were found. In addition, higher contents of ascorbic and citric acids, which are nutritionally valuable and tasteful, were found. The phenolic profile, characterized by the key compounds of bergamot, highlighted the better nutraceutical potential of the fruit grown in the PDO area.

Assessment of Rhizopus rot control and quality attributes of manik chaman table grapes after post-harvest ozone and sodium metabisulfite treatment

An important fruit crop, grapes are vulnerable to fungal degradation, at different points, together with harvesting, post-harvest management, and storage. The effectiveness of ozone at concentrations 4416.6 L L-1, 6624.9 L L-1, &amp; 8833.2 L L-1 in combination with sodium metabisulfite (SMB), at concentrations of 50 mg, 70 mg, and 90 mg per 100 ml of potato dextrose broth (PDB) was investigated to solve this issue. Fumigation, and food poisoning techniques, were used in these treatments to stop R. stolonifer (Ehrenberg) Vuillemin’s radial growth. In a different trial, SMB in the forms of Indian, and African grape guards, as well as SMB powder packaged in pouches (at a rate of 0.5g per 500g of fruit), was examined, for its potential to combat Rhizopus rot in table grapes subjected to cold storage conditions (52 °C, RH-85-95%), over 49 days. The results showed that sodium metabisulfite at 90 mg/100 ml PDA, and ozone at 8833.2 l L-1 strongly reduced the radial growth of R. stolonifer by 94.82% and 98.14%, respectively. While the inoculation control registered 0.89 Disease Severity (DS), fruits treated with O3 and SMB showed, no symptoms of disease severity. Ozone at 7274.4 L L-1 &amp; 5455.8 L L-1 demonstrated, greater firmness retention of the berries (85.09 N; 84.82 N), as well as higher concentrations of ascorbic acid (3.90; 3.88 mg/100 g). Additionally, these treatments reduced, the levels of Total Soluble Solids (TSS) (18.68 N; 18.72 N), Percentage of Loss in Weight (PLW) (7.49; 7.55), and TSS/acid ratio (20.57 N; 21.52 N). In the sensory evaluation, these therapies received the highest overall acceptance ratings (8.04; 7.70). When combined with ozone, the application of SMB powder at a rate of 0.5g per 500g of grapes showed promising results, among the fruits that had been treated with SMB. In addition, compared to ozone, SMB treatments produced significantly higher L* and b* values. The highest L* value (40.53), highest b* value (23.77), and lowest a* value (-1.92) were all found with SMB powder at 0.5g/500g grapes. In conclusion, ozone shows promise in regulating Rhizopus rot effectively and keeping, the qualitative characteristics of table grapes, during cold storage, offering a feasible substitute, for sulfur dioxide treatments in conventional grape production.

Synergistic modulation of oxidative peel browning in postharvest litchi through ultrasound and salicylic acid coupling

Pericarp browning in litchi is a major postharvest problem that drastically affects cosmetic appeal and marketability of fruits. This study explores the efficacy of postharvest treatments involving ultrasound (US) combined with salicylic acid (SA) in mitigating oxidative browning and preserving quality attributes during ambient storage. Results indicate that the combined treatment of US and SA, particularly at a concentration of 2 mM, effectively reduced weight loss, decay incidence, and the production of reactive oxygen species. Furthermore, this combination maintained higher levels of total soluble solids, titratable acidity, phenolic content, antioxidants, and phenylalanine ammonia-lyase activity while suppressed polyphenol oxidase activity. The combined US + SA (2 mM) synergistically delayed the quality deterioration and pericarp browning in litchi during storage.

Pollinator Diversity and Phenological Interplay: Exploring Mineral, Hormonal, Sugar, and Vitamin Contents in Vitis vinifera L. cv Bozcaada Çavuşu.

Unraveling the intricate physiological and biochemical intricacies associated with female dominance in grape berries across diverse developmental stages is imperative for optimizing grape production and ensuring the attainment of high-quality yields. This study conducted a thorough analysis of grape berries across phenological stages (BBCH-79, BBCH-81, BBCH-89) and cultivars. At BBCH-89, Bozcaada Çavuşu*Vasilâki demonstrated the highest berry weight and total soluble solids (TSS) levels, emphasizing its enological potential. Acidity peaked at BBCH-79 (28.16) and declined at BBCH-89 (6.11), signaling a shift towards lower acidity in later stages. Bozcaada Çavuşu*Vasilâki consistently showed the highest maturity index (MI). Mineral content variations were observed across nitrogen (N), calcium (Ca), potassium (K), phosphorus (P), magnesium (Mg), sulfur (S), iron (Fe), manganese (Mn), boron (B), zinc (Zn), and copper (Cu), with Bozcaada Çavuşu*Vasilâki often having the highest concentrations, particularly in potassium, calcium, and boron. Hormonal analysis revealed a significant surge in concentrations at BBCH-89, with Bozcaada Çavuşu*Vasilâki standing out. Notably, Indole-3-acetic acid (IAA) concentrations increased by 106%, and abscisic acid (ABA) levels peaked at BBCH-79 with a 38% increase in Bozcaada Çavuşu*Kuntra. Sugar content analysis showed variations in fructose, glucose, sucrose, rhamnose, xylose, galactose, and arabinose levels across sampling times and cultivars. Bozcaada Çavuşu*Vasilâki consistently exhibited higher sugar levels, especially at BBCH-81 and BBCH-89. Vitamin concentrations varied temporally and among cultivars, with BBCH-89 displaying the highest vitamin A concentration (6.24 mg/100 g FW), and Bozcaada Çavuşu*Vasilâki often exhibiting maximum values for vitamin B1, B2, B6, and C. Further research and targeted cultivation practices focusing on the unique attributes of Bozcaada Çavuşu*Vasilâki could enhance grape production efficiency, emphasizing its potential contribution to achieving consistently high-quality yields across various phenological stages.

Effect of A Moringa Oil–Beeswax Edible Coating on the Shelf-Life and Quality of Fresh Cucumber

Cucumbers are a popular vegetable consumed worldwide and are known for their nutritional value, containing carbohydrates, antioxidants, vitamin C, etc. The abundance of a high moisture content is correlated to cucumber perishability, which encourages investigation into ways to maintain its quality and increase shelf-life. This study was carried out to determine the effect of a moringa oil–beeswax coating on the quality of fresh cucumber at different storage temperatures for 27 days of storage. Freshly harvested cucumbers were divided into two groups: the first group was coated with the moringa oil–beeswax edible coating, while the other one was not coated (control). Each group was divided into three other subgroups, for storage at 4, 10, and 22 °C. Different quality parameters, including weight loss, color change, firmness, total soluble solid (TSS), vitamin C, and pH, were evaluated. The findings showed that the weight loss of cucumber was highly increased in non-coated samples stored at high temperature. After 27 days of storage, the highest and lowest weight reduction % were recorded for non-coated cucumbers stored at 22 °C (38.09%) and moringa oil–beeswax-coated cucumbers stored at 10 °C (12.35%), respectively. Color analysis revealed that coating had a significant impact on color values, with distinct patterns in lightness, redness-greenness, and yellowness values for both treatments at various temperatures and days. The lightness values showed minimal fluctuations and stabilized at 13.65 at both 4 °C and 10 °C. Temperature and coating had a significant impact on pH levels, with the coating potentially exhibiting a protective effect on pH stability, particularly at lower temperatures (4 °C). Additionally, both groups’ total acidity levels held steady over time and at various temperatures, with the coating having a highly significant effect on total acidity levels. The amount of vitamin C varied significantly with temperature and storage period, but the coating did not affect vitamin C content. At 22 °C, there were notable variations in the vitamin C content over the storage period, with a final value of 37.7 mg/L on coated samples. Temperature and the duration of storage (p &lt; 0.05) had a significant impact on the levels of total soluble solids (TSS), whereas firmness values changed significantly over the storage period only. Moringa oil–beeswax edible coating has the potential to preserve the nutritional value and quality attributes of cucumber.

Efficacy of Commercial Biocontrol Products for the Management of Verticillium and Fusarium Wilt in Greenhouse Tomatoes: Impact on Disease Severity, Fruit Yield, and Quality

Verticillium dahliae (Vd) and Fusarium oxysporum f. sp. lycopersici (Fol) are two major fungal pathogens that infect tomato plants, causing significant challenges in their control since both pathogens can persist in the soil for several years even in the absence of a host plant and no effective fungicides are available at present. This study investigated the efficacy of two biocontrol formulations, Clonotri (containing Trichoderma and Clonostachys microorganisms) and Strepse (comprising Streptomyces and Pseudomonas microorganisms), against Vd and Fol and their impact on tomato fruit quality and yield under greenhouse conditions. The pathogenicity experiment demonstrated that the Clonotri formulation, containing Trichoderma and Clonostachys spores, significantly reduced Fusarium wilt disease by 32% compared to the control group. However, in the Vd pathogenicity experiment, the formulations did not exhibit disease reduction, although treatment with Strepse, containing Streptomyces and Pseudomonas microorganisms, resulted in a preserved total fruit number when compared to uninfected plants. Analysis of fruit quality attributes revealed no significant differences among the various interventions. Furthermore, Fol infection in the first fruit set significantly increased fruit firmness, while Vd infection resulted in elevated levels of total soluble solids in fruits. These findings demonstrate that the evaluated biocontrol formulations provide a degree of protection against fungal wilt pathogens in tomato plants and can increase yield in greenhouse conditions while having minimal impact on overall fruit quality attributes.

Assessment of quality differences between wild and cultivated fruits of Rosa roxburghii Tratt

Cultivated and wild Rosa roxburghii Tratt were investigated to determine the intrinsic causes of the quality differences. The cultivated fruit, Guinong No. 5 (GNNF) was larger, heavier, and had less color difference. Its juice contained higher levels of soluble solids and tannins. The wild variety (WRRT) had higher concentrations of condensed tannins, polyphenols and flavonoids. Artificial sensory and electronic taste tests indicated GNNF had a lower astringent and bitter taste compared to WRRT. A total of 80 flavour substances were identified by gas chromatography‒mass spectrometry (GC-MS). The relative contents of esters, organic acids, ketones, alcohols, aldehydes and aromatic hydrocarbons were higher in GNNF than in WRRT. Caffeylalcohol, catechin, quinidine, pantothenic acid and five bitter amino acids were high in GNNF. The high contents of bitter substances such as limonin, daidzein, and rutaevin were responsible for the quality differences between WRRT and GNNF.

Differences in analytical methods affect the analytical values of soluble solids, free sugar, and organic acid content of strawberries

The present study compares different pre-treatments used to analyze free sugars and organic acids in strawberries. Soluble solid content, free sugars, and organic acid content in strawberries may vary depending on the pre-treatment methods used for analyze. A comparison of freshly squeezed juice and that obtained post freezing and thawing revealed a significant reduction in sucrose content in the once-frozen juice. However, no significant differences were observed in the soluble solids, glucose, and fructose contents. Furthermore, crushed flesh had significantly higher soluble solid, glucose, and fructose levels and lower sucrose content than those of the juice. Crushed flesh exhibited significantly higher citric acid and a lower malic acid content than those in the juice. There was a significant reduction in sucrose content in the freeze-dried samples compared to all other pre-treatments. Contrastingly, citric and malic acid levels were higher in the freeze-dried samples than that in the freshly crushed samples. The sucrose analytical values can be greatly decrease during the pre-treatment process. Therefore, differences in analytical methods should be considered when comparing sucrose content and composition.

Composite Coating of Oleaster Gum Containing Cuminal Keeps Postharvest Quality of Cherry Tomatoes by Reducing Respiration and Potentiating Antioxidant System.

Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O2·- and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits' antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits.