Levels Of Total Soluble Solids Research Articles

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.

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, & 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 & 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.

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 < 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.

Effect of pre-drying treatments on the quality of solar-dehydrated tomato (Lycopersicon esculentum L.) fruits

Preserving surplus highly perishable products, such as tomatoes, through processing is an effective method, especially during periods of excess supply. Pre-treatment is commonly employed before the drying of agricultural goods to deactivate enzymes, expedite the drying process, and enhance the quality of the resulting dried products. An experiment was done to assess the impact of applying Sodium Metabisulphate, Sodium Chloride, and lemon juice as treatments on the quality of solar-dehydrated tomato (SDT) fruits. The trial consisted of four treatments, organized in a completely randomized design with three replications. The findings demonstrated a substantial increase in protein, crude fat, and total soluble solids levels in the treated samples compared to the control. Moisture content reduced from 96.70 %(wb) to 3.4 % for (db) for the sample pretreated with 5 % lemon juice which was higher than NaCl, SMBS, and Control samples with 3.1 %, 3.2 %, and 3.3 % (db) The experiment has shown that pre-drying treatment of tomato fruits with SMBS, and Lemon juice leads to increased levels of protein with 0.79 g in the treated sample, crude fat recorded at 3.2 % in the lemon juice sample, 10.72% of ash content in lemon juice, and 6.0% of total soluble sugars in lemon juice. Nevertheless, the Lemon juice, NaCl, and control samples exhibited comparable characteristics in terms of color, flavor, taste, and overall acceptability In contrast, the SMBS treatment resulted in superior color with 7.1 %, taste 7.2 %, and 8.3 % for general acceptance as indicated by a significant difference (p = 0.05). Hence, employing solar dehydration as a method to preserve the quality and extend the storage life of treated tomato fruits can serve as a viable technological alternative. Producers, processors, and traders of tomato fruits in Ghana can benefit from using Sodium Metabisulphate, Sodium Chloride, and lemon juice treatments.

Tree Performance, Yield, and Fruit Quality of ‘Valencia’ Sweet Orange (Citrus sinensis L. Osbeck) Selections on New Poncirus trifoliata Rootstocks

This study reports the performance of seven Valencia (Citrus sinensis) selections grafted to four Trifoliata (Poncirus trifoliata) rootstocks in the Riverina region of south-east Australia. Six of the Valencia selections (numbered as Valencia 1 to 6) were from orchards in the Riverina region, and the seventh was a standard commercial variety ‘Keenan’ (control). Three of the four Trifoliata rootstock selections (‘Zao Yang’, ‘Tanghe’, and ‘Donghai’) were imported from the People’s Republic of China, and the fourth was the ‘Tri22’ (control) selection used commercially in Australia. ‘Valencia 5’ produced the highest cumulative (162 kg/tree) yield over the five harvest seasons and increased levels of Total Soluble Solids (TSS, 1.7 °Brix) compared with the current industry standard, ‘Keenan’. Trees grafted to ‘Zao Yang’ produced higher yields than any of the other Trifoliata selections, again outperforming the current industry standard, ‘Tri22’. The new combination of ‘Valencia 5’ scion on ‘Zao Yang’ rootstock represents an opportunity to significantly improve orchard productivity, particularly for juice production. ‘Valencia 6’ on Zao Yang’ had the highest percentage (58%) of fruit >75 mm in diameter compared with other scion/rootstock combinations and creates an additional opportunity for fresh market production. Significant differences in tree size, growth rates, and productivity were identified. Results from this evaluation have resulted in the commercialisation of ‘Valencia 5’ and ‘Valencia 6’ scions and ‘Zao Yang’ rootstock as three new citrus varieties for sweet orange production in Australia.

Production and quality evaluation of dates-pumpkin jam for pre-school children

The main goal of this study was to develop a well-balanced jam with high quality and nutritional value from dates fruits and pumpkin for pre-schoolchildren to improve their health and nutritional status. The developed product was subjected to physicochemical, chemical, color, nutritional, sensory and statistical evaluations. From the main results obtained in this study, the newly developed jam product was found to have high quality and appreciable amounts of minerals (650.56 K, 126.06 Ca, 4.21 Fe and 1.24 Zn mg/100 g), beta-carotene (175.4 μg/100 g) and energy contents (307.26 kcal/100 g) to meet partially the daily-recommended nutrients for young children. In addition to that, the product was found within the recommended levels of total soluble solids (70.19%), pH (3.33), acidity (0.79%) and viscosity (1806 Cp) of jam specifications and was highly preferred by the panelists. Therefore, it can be concluded that the newly developed jam product could be used as a healthy food for young children to reduce their energy, minerals and vitamin deficiencies in young children, especially in the Kingdom and other Gulf countries

Physicochemical characteristics of pomegranate fruits as affected by foliar application of potassium and zinc

Foliar application of mineral nutrients can considerably improve fruit yield and quality. In this study, the effects of K and Zn application by spraying on leaf mineral contents, and some physical and biochemical characteristics of pomegranate fruits cv. ‘Malas Saveh’ were investigated. The mineral treatments were three concentrations of K2SO4 (0, 1, and 2%) and three concentrations of ZnSO4 (0, 0.5, and 1%). The solutions were applied in 2020–2021 and in four times: the first application was during the time of flowering and rest three applications were applied at two-week intervals. The results showed that leaves of trees fed with different concentrations of K2SO4 and ZnSO4 accumulated higher concentrations of N, P K, Zn, Fe, and Mn than those untreated. Pomegranate trees treated with the mineral treatments had higher chlorophyll a and total chlorophyll. Applying most mineral treatments, especially 2% K2SO4+0.5% ZnSO4, significantly increased the fruit yield, fruit diameter, fruit length, aril percentage, aril/skin, the weight of 100 arils, and juice content of 100 g arils, but reduced the cracking percentage, skin thickness, skin percentage and firmness of fruits. Moreover, fruits of pomegranate trees treated with the most mineral treatments and especially 2% K2SO4+0.5% ZnSO4, showed a greater level of TSS (total soluble solids), TSS/TA (total soluble solids/titratable acidity), anthocyanin, total phenol, flavonoid, antioxidant activity, and vitamin C, and a lower level of TA. The study results evidenced that K and Zn application by spraying has a high potential for improving fruit yield and quality of pomegranate.

Agromorphological and Chemical Characterization of Pear Cultivars Grown in Central–West Iberian Peninsula

Seventeen traditional pear cultivars grown in the Central–Western Iberian Peninsula, all of them clearly in decline or close to extinction, have been characterized from the point of view of agromorphological and chemical. A total of twenty-one agromorphological and chemical traits, mainly defined by the International Union for the Protection of New Varieties of Plants, were used to describe the fruits during a 3-year period from 2020 to 2022. Some of the genotypes showed distinctive and interesting agronomical characteristics from a commercial point of view, such as high yields and fruit quality. This was the case of the pear cultivars called “Pera Temprana”, “Muslo de Dama”, and “Pera de Cristal de Peñacaballera”. Their fruits were quite heavy (125.32–142.56 g) and had a good sweetness/acidity balance (12.67–14.92° Brix/2.76–3.42 g malic acid/L). The rest of the pear cultivars, with the exception of the “Cermeños” group and “Pera Canela” genotype, also presented interesting commercial characteristics given that their fruits had equatorial diameters greater than 6 cm and total soluble solids levels close to or above 13° Brix. The results of the PCA and cluster analysis showed that agromorphological and chemical analysis can provide reliable information on the variability in pear cultivars. The loss of these traditional crops has enormous significance given that they have unique characteristics and are perfectly adapted to the edapho-climatic conditions of the region. This work constitutes an important step in the conservation of genetic pear resources in the Central–Western Iberian Peninsula.

Effect of Dipping in Hot Water and Chitosan and Vacuum Packaging on Storability of Two Persimmon cvs.

The purpose of this study was to examine the impact of different treatments on two cultivars of persimmon fruit, Diospyros kaki L. cvs. Fuyu and Hachiya. Specifically, the study aimed to investigate the effects of dipping the fruits in hot water at various temperatures (20°C as control, 40°C, and 50°C) for a duration of 5 minutes, as well as dipping them in chitosan solution at concentrations of 1% and 2% for 5 minutes. Additionally, the study explored the influence of two packaging methods, namely vacuum polyethylene packaging and non-vacuum polyethylene packaging. The impact of storing two cultivars of persimmon fruit in a cold room at a temperature of 1°C and relative humidity (RH) ranging from 80% to 90% for a duration of four months on their storage behavior was examined. Following the storage time, it was observed that Fuyu persimmon cultivar exhibited a notable reduction in fruit weight, whereas Hachiya persimmon fruits displayed significantly greater levels of total soluble solids and ascorbic acid content. The application of dipping treatments was found to effectively mitigate fruit weight loss. Notably, immersing persimmon fruit in hot water at a temperature of 40°C yielded a significant increase in the overall concentration of soluble solids. The implementation of vacuum packaging resulted in a decrease in fruit weight loss, while concurrently leading to an increase in the levels of carotene and ascorbic acid. The quality of persimmon fruit was maintained through the interaction of CVS, dipping treatments, and vacuum packaging.

Unraveling the occasional occurrence of berry astringency in table grape cv. Scarlet Royal: a physiological and transcriptomic analysis.

Scarlet Royal, a mid-season ripening table grape, is one of the popular red grape varieties in California. However, its berries develop an undesirable astringent taste under certain conditions. Among the various factors contributing to the degradation of berry attributes, the levels and compositions of polyphenols play a fundamental role in defining berry quality and sensory characteristics. To comprehend the underlying mechanism of astringency development, Scarlet Royal berries with non-astringent attributes at the V7 vineyard were compared to astringent ones at the V9 vineyard. Biochemical analysis revealed that the divergence in berry astringency stemmed from alterations in its polyphenol composition, particularly tannins, during the late ripening stage at the V9 vineyard. Furthermore, transcriptomic profiling of berries positively associated nineteen flavonoid/proanthocyanidins (PAs) structural genes with the accumulation of PAs in V9 berries. The identification of these genes holds significance for table grape genetic improvement programs. At a practical level, the correlation between the taste panel and tannin content revealed a threshold level of tannins causing an astringent taste at approximately 400 mg/L. Additionally, berry astringency at the V9 vineyard was linked to a lower number of clusters and yield during the two study seasons, 2016 and 2017. Furthermore, petiole nutrient analysis at bloom showed differences in nutrient levels between the two vineyards, including higher levels of nitrogen and potassium in V9 vines compared to V7. It's worth noting that V9 berries at harvest displayed a lower level of total soluble solids and higher titratable acidity compared to V7 berries. In conclusion, our results indicate that the accumulation of tannins in berries during the ripening process results in a reduction in their red color intensity but significantly increases the astringency taste, thereby degrading the berry quality attributes. This study also highlights the association of high nitrogen nutrient levels and a lower crop load with berry astringency in table grapes, paving the way for further research in this area.

Optimizing Tomato Grafts for Improved Growth, Yield and Fruit Quality

Low tomato production and yield in the country can be attributed to various biotic and abiotic stresses. To mitigate the impact of these challenges, vegetable grafting is gaining popularity worldwide. Furthermore, tomato growers are adopting hybrid varieties, but the majority of them face challenges affording the cost of hybrid seeds. This study was conducted in 2018 to investigate successful tomato grafting techniques aimed at enhancing growth, yield, and fruit quality. This study examined three distinct rootstocks (AS-2565, Bush beefsteak, and Roma vf), three high-yielding scion varieties (Super tomato, Rio-grande, and T-1359), and employed two grafting methods (splice and cleft). Non-grafted plants were maintained as check plants. The grafting methods showed non-significant differences in all studied parameters except grafting success, whereas the scion-rootstock combinations exhibited highly significant differences. The highest grafting success, number of fruits per plant, fruit length, fruit diameter, fruit weight, and yield per plant were observed in the T-1359 scion grafted onto the Bush beefsteak (BBS) rootstock. Regarding quality characteristics, higher levels of total soluble solids (TSS) and pH were observed in non-grafted Super tomato plants. In terms of vitamin C, titratable acidity (TA), and lycopene content, the T-1359 scion performed better across various rootstocks. In conclusion, T-1359 grafted onto the BBS rootstock proved to be a superior scion-rootstock combination in terms of growth, yield, and quality.

Effect of radiation processing on physico-chemical quality and inhibition of yeast and mold and aerobic bacterial count in natural plum juice during refrigerated storage

Fully red plums (Cv. Santa Rosa) harvested at proper maturity were processed into juice and packed in polypropylene (PP) bottles. The packaged juice was irradiated at 0.5 kGy and stored at 3 ± 1 °C for 50 days. Samples were evaluated at intervals of 10 days for physico-chemical, microbiological and sensory quality attributes. Results indicated that dose of 0.5 kGy maintained higher levels of total soluble solids, sugars and total ascorbic acid in juice towards later storage periods compared to control. Dose of 0.5 kGy significantly (p ≤ 0.05) enhanced total phenols in plum juice by 2.3 % following irradiation. Anthocyanins content of plum juice decreased both with dose and storage, however after 50 days decrease in anthocyanin content was 30.8 % in un-irradiated juice compared to 23.3 % in 0.5 kGy treated juice. Among individual anthocyanins, monoglycoside anthocyanins especially cyanidin-3-rutinoside was less stable to irradiation compared to diglycoside anthocyanins. DPPH and hydroxyl radical scavenging activity of juice increased by 6.8 % and 4.9 % above control after irradiation at 0.5 kGy. Microbial populations significantly reduced by irradiation at 0.5 kGy and about 1 log reduction in yeast and mold count was observed after irradiation. Dose of 0.5 kGy was sufficient to reduce total bacterial levels below detection limit up to 20 days of storage. Sensory analysis indicated that un-irradiated plum juice was unacceptable within 20–30 days while 0.5 kGy treated juice was acceptable up to 50 days of refrigerated storage.

Inhibitory effect of vanillin on Pseudomonas syringae pv. actinidiae of kiwifruit surface and its effect on the quality of fruits

The bacterial pathogen Pseudomonas syringae pv. actinidiae (Psa) adheres to the surface of kiwifruit and can spread over long distances during fruit transport and sales. It is crucial to investigate efficient approaches to eliminate Psa from the surface of kiwifruit, ensuring the prevention of Psa dissemination and maintaining the overall quality of kiwifruit. Vanillin is used for the preservation of agricultural products due to its antiseptic and bactericidal effect. In this paper, Psa was used to infect Cuiyu kiwifruits, and inhibition of exogenous vanillin on Psa and effects on the quality of the treated kiwifruits were investigated. According to the results of the inhibition of Psa through exposure to vanillin, the effectiveness of inhibition on the surface of kiwifruit was as follows: 61.29, 92.33, 96.79, and 100% for the concentrations of vanillin at 5.0 mg·mL−1, 6.0 mg·mL−1, 7.0 mg·mL−1, 8.0 mg·mL−1, 9.0 mg·mL−1, and 10.0 mg·mL−1, respectively. According to the quality results, kiwifruits treated with 8.0 mg·mL−1 vanillin exhibited a significant reduction in weight loss and rotting rate, with a decrease of 23.09 and 28.39% respectively, as compared to the control group. Additionally, thesetreated samples maintained a high level of total soluble solids, exhibited delayed degradation of total sugar content during a later period, inhibited an increase in respiratory intensity, and demonstrated increased firmness. Furthermore, vanillin treatment significantly increased the active values of superoxide, catalase, and peroxidase dismutase by 16.37, 28.75, and 23.92% respectively, compared to the control group. However, the levels of vitamin C and titratable acidity were not significantly affected by vanillin treatment. In conclusion, exogenous vanillin treatment exhibited potent inhibition capabilities against Psa, and effectively maintained the quality of kiwifruits during their shelf life. This study could provide reference basis for controlling the propagation of Psa and developing a new and natural kiwifruit preservative.

Hydrogen sulfide delays postharvest ripening of white fleshed strawberry by regulating phytohormone accumulation and ROS generation

The white fleshed strawberry cultivar ‘Snow Princess’ of Fragaria ananassa, known for its unique flavor and visual appeal, is highly regarded worldwide. However, the inherent presence of endogenous phytohormones and reactive oxygen species accelerate the postharvest ripening process, leading to a shorter shelf life. Despite extensive research on the ability of hydrogen sulfide (H2S) to delay fruit ripening and senescence, its potential application to white fleshed strawberries remains unexplored. In this study, the effects of sodium hydrosulfide (NaHS) and hypotaurine on regulating postharvest ripening in white-fleshed strawberries (cv. ‘Snow Princess’) were evaluated. The findings revealed that NaHS treatment delayed weight loss, preserved sensory characteristics, and decreased the decay index, with an optimal NaHS concentration of 1.5 mM. Further research indicated that H2S synthesis gene expression was enhanced, and H2S synthesis enzyme activity was increased in the NaHS treatment group, leading to endogenous H2S accumulation. Furthermore, NaHS treatment repressed ethylene production and reduced respiratory rate. Concurrently, NaHS treatment increased alternative oxidase activity and decreased abscisic acid level, resulting in inhibited hydrogen peroxide and malondialdehyde generation. Ultimately, NaHS treatment delayed postharvest ripening of ‘Snow Princess’ strawberries, resulting in increased levels of total soluble solids, titratable acid, and total flavonoid. These findings underscore the potential of NaHS for prolonging the shelf life of white fleshed strawberries and offer insight into the role of H2S in postharvest strawberries.

Morpho-molecular exploration and selection of elite genotypes from indigenous Syzygium cumini L. Skeels (jamun) diversity of North-Western Indian Himalayas

AbstractEfficiently distinguishing various Syzygium cumini L. Skeels (jamun) accessions holds practical significance for selection purposes. This study concentrated on 15 superior genotypes of jamun from the North Western Indian Himalayas, selected for their pivotal horticultural traits. Drawn from a pool of 82 collected genotypes and assessed across two consecutive years (2019 and 2020), these genotypes underwent morphological evaluations utilizing a randomized block design replicated thrice. Concurrently, random amplified polymorphic DNA (RAPD) and inter simple sequence repeat (ISSR) markers were employed for molecular analysis. Substantial variations surfaced among genotypes, both in morphological traits and fruit biochemistry. Notably, tree 43 exhibited promise across multiple horticultural facets, encompassing fruit weight, length, pulp weight, pulp-to-seed ratio and pulp percentage. Conversely, tree 49 excelled in elevated levels of total soluble solids, total sugar and reducing sugar. While principal component analysis and cluster analysis unveiled modest genetic variability, RAPD and ISSR markers unveiled pronounced molecular-level polymorphism. Agglomerative hierarchical clustering delineated the genotypes into five distinct clusters. Cluster I encompassed two genotypes, cluster II embraced five while the largest group, cluster III, included six genotypes. Clusters IV and V highlighted individual genotypes, trees 43 and 54 respectively. In the molecular analysis, UPGMA clustering yielded two primary clusters, spotlighting the noteworthy similarity between genotypes trees 49 and 52 whereas, trees 40, 43, 44 and 48 stood distinct. The observed genetic diversity stands as a valuable resource with substantial potential to enrich diverse breeding initiatives. These salient genetic variations underscore the richness within the studied population, offering a valuable asset for focused future pursuits.

Improving quality of sea buckthorn juice by high-pressure processing

We treated the non-sterilized (NS) sea buckthorn (SBT) juice by high-pressure processing (HPP, 500 MPa for 5 min) or TP (85 °C for 30 s). Total plate count (TPC), yeast, and mold count were below the detection level (≤10 CFU/mL) in HPP juice during 0–9 d. For TP and NS groups, mold count was not detected in 0–3 d of NS juice and 0–6 d of TP juice; yeast count was undetected only in 0 d of TP juice. The physicochemical properties and levels of total soluble solids (TSS), total acids, and total sugar did not change after two treatments. The contents of vitamin C (Vc, 272.38 ± 8.13 mg/100 mL), total carotenoids (0.36 ± 0.00 mg/100 ml), and total phenols (374.48 ± 2.58 mg GAE/100 ml) were higher in HPP juice. Totally 51 flavor substances were detected in HPP juice. Only 21 volatiles were found in TP juice. For sensory evaluation, the HPP treatment significantly (p < 0.05) improved aroma and, flavor & structure scores. In summary, HPP could effectively control microbial growth and preferably retain volatiles. HPP treatment is desirable for juice production.

Black Queens of Fruits: Chemical Composition of Blackberry (Rubus subg. rubus Watson) and Black Currant (Ribes nigrum L.) Cultivars Selected in Serbia.

Black fruits, especially blackberries and black currants, are highly appreciated by consumers due to their nutraceutical properties, which have reported health benefits. This study aimed to assess the fruit quality of the blackberry (cv. 'Čačanska Bestrna') and black currant (cv. 'Čačanska Crna') created at the Fruit Research Institute, Čačak (Republic of Serbia) by evaluating basic quality parameters (fruit weight, soluble solids), and content of primary (sugars and organic acids) and secondary (phenolic compounds) metabolites. Additionally, the study examined the quality of frozen and long-term frozen storage (6, 9, and 12 months). The results showed that 'Čačanska Crna' contained a high level of total soluble solids (15.23°Bx), sugars (93.06 mg g-1), and a high index of sweetness (159.48) as well as a high content of acids (34.35 mg g-1) in the fruit. Both species were found to contain forty-seven phenolic compounds, including phenolic acids, flavanols, and anthocyanins, analyzed using high performance liquid chromatography-mass spectrometry (HPLC-MS). 'Čačanska Bestrna' had the highest amounts of phenolic acids (66.85 mg 100 g-1) and flavanols (53.99 mg 100 g-1), whereas 'Čačanska Crna' showed the highest levels of flavonols (8.57 mg 100 g-1) and anthocyanins (139.11 mg 100 g-1). Furthermore, the study revealed that anthocyanins were the most abundant phenolic group in both blackberries and black currants, and their levels remained constant during frozen storage. The sugar content in both species remained unchanged, while the acid concentration increased over time in blackberries but remained consistent in black currants. Overall, the findings highlight the superior phenolic content, particularly anthocyanins, of the cultivars with black fruits selected in Serbia. These cultivars have great commercial potential for the fresh market and processing. Moreover, the study suggests that frozen storage is an effective method for preserving their quality and beneficial properties.