Main Soluble Sugars Research Articles

The Flavor Characteristics and Metabolites of Three Commercial Dried Jujube Cultivars.

To understand the flavor and metabolite differences between the three commercial dried jujube cultivars Huizao (HZ), Hamazao 1 (HMZ), and Qiyuexian (QYX), their soluble sugars, organic acids, volatiles, and metabolites were systematically investigated. The results show that sucrose and malic acid were the main soluble sugar and organic acids contained in these dried jujubes, respectively. Sucrose (573.89 mg/g DW) had the highest presence in HZ, and the total sugar content (898.33 mg/g DW) was the highest in QYX. Both of these had a low total acid content, resulting in relatively high sugar-acid ratios (105.49 and 127.86, respectively) compared to that of HMZ (51.50). Additionally, 66 volatile components were detected in the 3 jujubes. These mainly included acids, aldehydes, esters, and ketones (90.5-96.49%). Among them, (E)-2-nonenal, (E)-2-decenal, heptanal, decanal, nonanal, and octanal were identified as the key aromatic substances of the dried jujubes, and their contents were the highest in HMZ. Moreover, 454 metabolites were identified, including alkaloids, amino acids, flavonoids, lipids, nucleotides, and terpenoids. The highest contents of flavonoids (5.6%) and lipids (24.9%) were detected in HMZ, the highest contents of nucleotides (10.2%) and alkaloids (27%) were found in QYX, and the contents of saccharides (5.7%) and amino acids (23.6%) were high in HZ. Overall, HZ, HMZ, and QYX significantly differ in their flavor and nutrition. HZ tastes better, HMZ is more fragrant, and QYX and HMZ possess higher nutritional values.

Exploring Carbohydrate Concentration Fluctuations in Pistachio (Pistacia vera L. cv Uzun) for Deeper Insights into Alternate Bearing Patterns

Alternate bearing (AB) is of great importance in horticulture and leads to fluctuations in yield variation. Although AB is a natural phenomenon to optimize resource allocation and improve crop productivity and profitability in plants, understanding the factors that influence AB can help in implementing effective management strategies to reduce the negative effects and promote consistent and sustainable production. This study aimed to investigate the variation in carbohydrate levels in various tissues of both bearing and non-bearing pistachio (Pistacia vera L. cv Uzun) trees during different periods of growth development in two consecutive years to gain a deeper understanding of their potential contribution to AB. Twelve 34-year-old pistachio trees, consisting of six “ON” and six “OFF” year trees, were accidentally selected from a pistachio orchard. The “OFF” year trees were induced two years before sampling to be in the “OFF” year state by artificially removing flower buds. Sucrose was the main soluble sugar in the different parts of the pistachio tree studied. In general, the amount of sugar was higher in the non-bearing year than in the bearing year. It was found that non-structural carbohydrates of trees decreased between June and July, resulting in flower buds to abscise. The amount of carbohydrates decreased during nut development in “ON” trees, indicating the possible role of carbohydrates in AB.

Identification of a stable major sucrose-related QTL and diagnostic marker for flavor improvement in peanut.

An InDel marker closely linked with a major and stable quantitative trait locus (QTL) on chromosome A08, qSUCA08.2, controlling sucrose content will benefit peanut flavor improvement. Sucrose is the main soluble sugar in mature peanut kernel, and its content is a key determinant of flavor. However, the genetic basis of sucrose content in peanut remains poorly understood, which limits the progress of flavor improvement. In the present study, two genomic regions (qSUCA08a and qSUCB06a) for sucrose content on chromosomes A08 and B06 were identified by QTL-seq in a RIL population derived from a cross between Zhonghua 10 and ICG 12625. In the interval of qSUCB06a, QTL qSUCB06.2 was detected through QTL mapping in a single environment. The qSUCA08a was further dissected into 3 adjacent genomic regions using linkage analysis including a major QTL qSUCA08.2 explaining 5.43-17.84% phenotypic variation across five environments. A 61-bp insertion at position 35,099,320 in the higher sucrose parent ICG 12625 was found in qSUCA08.2. An InDel marker SUC.InDel.A08 based on the insertion/deletion polymorphism was developed and validated within a natural population containing 172 peanut cultivars in two environments. The mean sucrose content of 93 cultivars with ICG 12625 allele was significantly higher than that of 79 cultivars with Zhonghua 10 allele. The qSUCA08.2 corresponding to a 2.11Mb interval harbored 110 genes. Among these genes, a total of 19 genes were considered as candidate genes including 5 non-synonymous mutation genes and 14 differentially expressed genes during seed development. These results provide new insights into the genetic basis of sucrose regulation in peanut and benefit the breeding program for developing new varieties with excellent flavor.

Targeted multi-platform metabolome analysis and enzyme activity analysis of kiwifruit during postharvest ripening.

Kiwifruit is a climacteric fruit, in which the accumulation of flavor substances mainly occurs at the postharvest ripening stage. However, the dynamic changes in metabolite composition remain poorly understood. Here, targeted multi-platform metabolome analysis based on GC-MS and UPLC-MS/MS and enzyme activity analysis were performed at different postharvest ripening stages of kiwifruit. A total of 12 soluble sugars and 31 organic acids were identified. The main soluble sugars are sucrose, glucose and fructose, which exhibited similar variation tendencies along with the extension of ripening. The main organic acids are citric acid, quinic acid and malic acid, which showed different variation patterns. A total of 48 energy metabolites were identified, which were classified into two groups based on the content variation. The content of substances related to the respiratory metabolic pathway decreased gradually along with postharvest ripening, and there was obvious accumulation of downstream products such as amino acids at the late ripening stage. A total of 35 endogenous hormones were identified, among which seven cytokinins were highly accumulated at the later stage of softening. We further investigated the dynamic changes in the activities of 28 ripening-related enzymes. As a result, the activities of 13 enzymes were highly correlated with changes in starch, total pectin, and soluble sugars, and those of seven enzymes were closely associated with the change in firmness. In conclusion, this study comprehensively describes the dynamic changes in soluble sugars, organic acids, hormones, energy substances, and ripening-related enzyme activities during kiwifruit postharvest ripening, and provides a theoretical basis for the postharvest quality improvement of kiwifruit.

Variations of freezing tolerance and sugar concentrations of grape buds in response to foliar application of abscisic acid.

The purpose of this study was to explore the mechanism of ABA-induced freezing tolerance increase in grapevines. The specific objectives were to evaluate the impact of ABA treatment on soluble sugar concentration in grape buds and determine the correlations between freezing tolerance and ABA-affected soluble sugar concentration. Vitis spp 'Chambourcin' and Vitis vinifera 'Cabernet franc' were treated with 400 and 600 mg/L ABA in the greenhouse and field. The freezing tolerance and soluble sugar concentration of grape buds were measured monthly during the dormant season in the field and at 2wk, 4wk, and 6wk after ABA application in the greenhouse. It was observed that fructose, glucose, and sucrose are the main soluble sugars that correlate with freezing tolerance of grape buds and the synthesis of these sugars can be enhanced by ABA treatment. This study also found that ABA application can promote raffinose accumulation, however, this sugar may play a more important role in the early acclimation stage. The preliminary results suggest that raffinose accumulated first in buds, then its decrease in mid-winter corresponded with the increase of smaller sugars, such as sucrose, fructose, and glucose, which in turn, corresponded with reaching maximum freezing tolerance. It is concluded that ABA is a cultural practice tool that can be used to enhance freezing tolerance of grapevines.

Magnesium Effects on Carbohydrate Characters in Leaves, Phloem Sap and Mesocarp in Wax Gourd (Benincasa hispida (Thunb.) Cogn.)

Magnesium (Mg) is critical for agricultural production and human health. The wax gourd yield was greatly affected by Mg fertilizer and it serves as an excellent crop to study Mg functioning in sink growth; however, as a Cucurbitaceae plant which is called a raffinose family oligosaccharides (RFOs)-transporting plant, its adaptive mechanism of photoassimilates transportation and distribution to Mg nutrients remains unknown. Herein, we used two Mg treatments (+Mg 90 kg ha−1; CK as control 0 kg ha−1) to observe the effects of Mg on the photoassimilates status in the leaves, phloem sap and fruit of wax gourd grown across the entire growth stage under a field condition. For the first time, we confirmed that stachyose and raffinose, which accounted for 54.9–78.0% of the total carbohydrates across the whole growth phase in the phloem sap, were the most predominant sugars used for the long-distance transport of wax gourds. They were strongly increased by Mg application which started from the seedling stage to the end of growing season. This response was earlier and more dramatic than the over-accumulation of sucrose in leaves regardless of positions. Hexoses (glucose plus fructose) were the main soluble sugars in the source leaves as well as in the mesocarp tissues, and their responses to Mg varied with temporal and spatial differences. The difference in the sugar status in the leaves between the upper, middle and lower positions is closely related to the concentration of Mg ions. Compared with Mg deficiency (CK), Mg application stimulated sugar accumulation in the leaves at the seedling and flowering stages by 10.6–24.5%. On the contrary, after fruit set, Mg supplementation significantly reduced the soluble sugar concentration in leaves by 33.5–67.9%. Mg treatment also spiked the fructose and glucose in fruit at the fruit expansion stage by 26.7% and 16.4%, respectively. Taken together, our results showed that Mg tailors the carbohydrate status in the source (leaves), flow (phloem sap) and sink (mesocarp tissues) in wax gourds, especially during the fruit growth period. The lower stachyose in the phloem at the beginning of fruit setting may be an early indication of a curtailed sink process in wax gourds grown in Mg deficient soil.

Profiling seed soluble sugar compositions in 1164 Chinese soybean accessions from major growing ecoregions

Soluble sugar is a key quality trait of soybean seeds. We developed rapid and economic extraction and quantification methods for seed soluble sugars using an ultra-high performance liquid chromatography system with a refractive index detector. We evaluated the soluble sugar compositions of 1164 soybean accessions collected from diverse ecoregions and grown in multiple locations and years. Total soluble sugar (TSS) content was influenced by accession type, year of cultivation, and ecoregion. The mean contents of fructose, glucose, sucrose, raffinose, stachyose and TSS were 3.31, 5.21, 55.60, 6.60, 35.47, and 106.19 mg g−1, respectively. The highest mean TSS content (108.71 mg g−1) was observed in accessions from Northern Region of China. Cultivars contained higher contents of sucrose, raffinose, and TSS, whereas landraces had a higher content of stachyose. Fourteen accessions with mean TSS contents >130 mg g−1 were identified as elite soybean resources. TSS was correlated with sucrose, raffinose, stachyose, protein, oil and total tocopherol. The main soluble sugar components were correlated with latitude and longitude, indicating that the geographical origin of the accessions affected their seed soluble sugar compositions. The developed methods and elite identified accessions can be used in the food and feed industry and in soybean breeding programs aimed at improving soybean seed nutrition.

Effect of Temperature on Soluble Solids Content in Strawberry in Queensland, Australia

Warmer conditions under climate change will alter plant, flower and fruit development in strawberry (Fragaria × ananassa Duch.). Most of the studies examining the relationship between soluble solids content (SSC) and temperature have been conducted in areas with a temperate or Mediterranean climate. I investigated the link between SSC and temperature in Queensland, Australia. Potted plants of ‘Festival’, ‘Fortuna’, ‘Brilliance’, ‘Beauty’ and ‘Red Rhapsody’ were planted on 19 April 2021 and information collected on productivity, SSC and titratable acidity (TA) from 14 July to 6 October. Additional data were collected on the concentrations of the main soluble sugars in the fruit from 4 August to 6 October. Nights were 2 to 4 °C warmer than the long-term average conditions from 1965 to 1990. Marketable yield was lower in ‘Beauty’ and higher in the other cultivars. Fruit were smaller in ‘Festival’, ‘Fortuna’ and ‘Beauty’ and larger in ‘Brilliance’ and ‘Red Rhapsody’. Mean (±SE or standard error) SSC pooled across the cultivars was 7.6 ± 0.05%, and mean TA was 0.59 ± 0.005%. Fructose (30.2 ± 0.2 mg/g FW) and glucose (27.1 ± 0.3 mg/g FW) were the main sugars in the fruit, with lower concentrations of sucrose (0.05 ± 0.02 mg/g FW) and maltose (less than 1 mg/g FW). The mean concentration of all the sugars was 57.4 ± 0.5 mg/g FW. Soluble solids content decreased from 8.6 to 6.8% as the average daily mean temperature in the eight days before harvest increased from 14.5 to 19.5 °C (p < 0.001, R2 = 0.72). These results are consistent with similar studies in Florida and suggest that higher temperatures in the future will decrease fruit quality in subtropical locations.

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

Lupinus angustifolius L. cultivar “Boregine” from South of Bulgaria: a source of nutrients and natural biologically active components

Nowadays, the requirements of new sources of natural food components are constantly expanding worldwide. On one hand, the constituents derived from the common agriculture plants satisfy the needs of the body to function properly. On the other hand, the price of producing ordinary foods is gradually increasing. For that reason, it is necessary to find a cheaper alternative industrial crops, such as a specific variety of lupin (Lupinus angustifolius L. cultivar “Boregine”). The chemical and lipid composition of lupin seeds as well as the physicochemical characteristics of the oil were examined. The seeds are rich in proteins and carbohydrates, mainly starch, but have low oil content. Sucrose was the main soluble sugar and the major amino acids were phenylalanine, arginine, tyrosine and serine. Linoleic and oleic acids were predominate in the oil; β-sitosterol and γ-tocopherol were the main components in the sterol and tocopherol fractions, respectively. Phosphatidylinositol and phosphatidylcholine represented more than 50% of all phospholipids and oleic acid was in the highest amount in all phospholipid classes. All physicochemical characteristics of lupin seed oil were in agreement with the requirements for edible oils and its oxidative stability at 100 °C and an air flow rate of 20 L/h was extremely high (more than 100 h). Lupin seeds have high nutritional value and their oil depicts to be stable, which makes them a possible source of high quality lipids with long shelf life.

Insights into the Mechanisms of Heat Priming and Thermotolerance in Tobacco Pollen.

Global warming leads to a progressive rise in environmental temperature. Plants, as sessile organisms, are threatened by these changes; the male gametophyte is extremely sensitive to high temperature and its ability to preserve its physiological status under heat stress is known as acquired thermotolerance. This latter can be achieved by exposing plant to a sub-lethal temperature (priming) or to a progressive increase in temperature. The present research aims to investigate the effects of heat priming on the functioning of tobacco pollen grains. In addition to evaluating basic physiological parameters (e.g., pollen viability, germination and pollen tube length), several aspects related to a correct pollen functioning were considered. Calcium (Ca2+) level, reactive oxygen species (ROS) and related antioxidant systems were investigated, also to the organization of actin filaments and cytoskeletal protein such as tubulin (including tyrosinated and acetylated isoforms) and actin. We also focused on sucrose synthase (Sus), a key metabolic enzyme and on the content of main soluble sugars, including UDP-glucose. Results here obtained showed that a pre-exposure to sub-lethal temperatures can positively enhance pollen performance by altering its metabolism. This can have a considerable impact, especially from the point of view of breeding strategies aimed at improving crop species.

Regulation of sugar metabolism genes in the nitrogen-dependent susceptibility of tomato stems to Botrytis cinerea.

Background and AimsThe main soluble sugars are important components of plant defence against pathogens, but the underlying mechanisms are unclear. Upon infection by Botrytis cinerea, the activation of several sugar transporters, from both plant and fungus, illustrates the struggle for carbon resources. In sink tissues, the metabolic use of the sugars mobilized in the synthesis of defence compounds or antifungal barriers is not fully understood.MethodsIn this study, the nitrogen-dependent variation of tomato stem susceptibility to B. cinerea was used to examine, before and throughout the course of infection, the transcriptional activity of enzymes involved in sugar metabolism. Under different nitrate nutrition regimes, the expression of genes that encode the enzymes of sugar metabolism (invertases, sucrose synthases, hexokinases, fructokinases and phosphofructokinases) was determined and sugar contents were measured before inoculation and in asymptomatic tissues surrounding the lesions after inoculation.Key ResultsAt high nitrogen availability, decreased susceptibility was associated with the overexpression of several genes 2 d after inoculation: sucrose synthases Sl-SUS1 and Sl-SUS3, cell wall invertases Sl-LIN5 to Sl-LIN9 and some fructokinase and phosphofructokinase genes. By contrast, increased susceptibility corresponded to the early repression of several genes that encode cell wall invertase and sucrose synthase. The course of sugar contents was coherent with gene expression.ConclusionsThe activation of specific genes that encode sucrose synthase is required for enhanced defence. Since the overexpression of fructokinase is also associated with reduced susceptibility, it can be hypothesized that supplementary sucrose cleavage by sucrose synthases is dedicated to the production of cell wall components from UDP-glucose, or to the additional implication of fructose in the synthesis of antimicrobial compounds, or both.

Bioconversion of rice straw agro-residues by Lentinula edodes and evaluation of non-volatile taste compounds in mushrooms

Rice straw was substituted for sawdust at five different ratios of 0, 20%, 40%, 60%, and 80% (Control, RS20, RS40, RS60 and RS80, respectively) to obtain five kinds of Lentinula edodes. The effects of adding cropped rice straw to substrate formulas on the proximate composition and non-volatile taste compounds in mushrooms were investigated. The control group had the highest level of MY and BE among the five formulations. The protein levels in mushrooms decreased with the addition of rice straw and the ash levels increased. We found that trehalose, mannitol, and arabitol were the main soluble sugars in the five kinds of mushrooms. The contents of total free amino acids varied from 16.29 to 24.59 mg/g and the highest level of free amino acids was found in mushrooms cultivated from RS20 and RS40. Moreover, the addition of rice straw improved the contents of monosodium glutamate (MSG)-like amino acids in mushrooms. The 5′-Nucleotide levels ranged from 1.66 to 4.48 mg/g and equivalent umami concentration (EUC) value increased with the addition of rice straw. Our results suggest that rice straw is a potential substitute for sawdust to cultivate L. edodes with more non-volatile taste compounds.

Qualitative and nutritional comparison of goji berry fruits produced in organic and conventional systems

Goji berries are fruits widely cultivated in Asian countries and have been consumed all over the world due to the high content of nutrients. In this paper, nutrient composition including moisture, ash, minerals (including heavy metals), proteins, lipids (including fatty acids), available carbohydrates (including soluble sugars), organic acids and dietary fiber were determined in organic and conventionally cultivated goji fruits. Physicochemical properties, total titratable acidity, pH, soluble solids, water activity and color were also investigated. Goji berries presented higher contents of available total sugars (67.85 and 75.05%), dietary fiber and essential minerals (Mg, Fe, Zn, Cu and Mn). Fructose was the main soluble sugar identified in organic and conventional fruits (5.45 and 4.92 g/100 g, respectively), followed by glucose and sucrose. Conventional fruits presented Hg and Pb contents above the established limits by the Codex Alimentarius. The linoleic acid was the main fatty acid identified in organic (54.68%) and conventional (37.06%) goji berry. Fructose was the main soluble sugar identified in organic and conventional fruits (5.45 and 4.92 g/100 g, respectively), followed by glucose and sucrose. Citric acid was identified as the main organic acid present in organic and conventional goji berries (0.90 and 1.14 g/100 g, respectively). The parameters, total titratable acidity, pH, soluble solids and water activity were considered as sensorial desirable in both samples. The color parameters indicated the red-orange coloration as predominant in the samples. These results demonstrate that goji fruits present high nutritional and sensory potential as ingredients in the formulation of foods, cosmetics and medicines. However, goji fruits grown in organic systems are better alternatives to ensure the food safety of industrialized products due to its lower content on heavy metals (Cd, Hg and Pb).

Changes in the sugar content of sweet sorghum stems under natural conditions during winter in saline soil of the Yellow River Delta

In order to investigate the maximum storage period during their natural growth state, the sweet sorghum (Sorghum bicolor L. Moench) stems of four cultivars were analyzed to determine changes in contents of water, total sugars, main soluble sugars and the enzyme activity. From early November 2016 to late January 2017, the decrease in the total sugar content and the contents of sucrose, glucose and fructose slowed down, and the enzyme activities (sucrose synthase and sucrose phosphate synthase) involving sucrose metabolism in the stem remained stable. However, these indicators decreased significantly after the end of January 2017. Low temperatures and a dry environment were conducive to the storage of the sweet sorghum stems. During the winter (from early November 2016 to late January 2017) in northern China, the sweet sorghum plants can be stored naturally in the field via regulating sowing dates, which saves a lot of storage space and production costs for bioethanol company.

Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit. Principal component analysis (PCA) of physicochemical properties indicated bayberries could be divided into 5 groups, and the Bi qi cultivar contained the highest brix/acid ratio demonstrating the sweetest taste. PCA of aroma-active profile for odor (analyzed by SPME–GC–MS–O) indicated bayberries could be divided into 3 groups: α-pinene (“pine” odor) for group 1 (four cultivars), β-caryophyllene and isocaryophyllene (“woody” odor) for group 2 (six cultivars), and ethyl acetate (“overripe” odor) for group 3 (one cultivar). Our research on the physicochemical and active-aroma of 11 bayberry cultivars will help to select suitable cultivars to increase consumer satisfaction.

Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes

This study was designed to clarify nutritional characteristics of Guangdong-style mooncakes. Proximate composition, fatty acid profile, and the cholesterol content of Guangdong-style mooncake types (DYLP, SYLP, LP, BP, FF, and FK) were analyzed and their energy was calculated. Guangdong-style mooncakes contained 15.96~19.16% moisture, 32.06∼43.12% total reducing sugar, 5.35∼9.06% protein, and 3.72∼18.74% crude fat and could provide 930.52~1403.30 kJ/100 g of energy excluding starch. FK mooncake had the lowest moisture, and LP, BP, and FF mooncakes contained high levels of reducing sugar. The main soluble sugars in Guangdong-style mooncakes were sucrose, glucose, and fructose. The fat content order was as follows: DYLP > SYLP > FK > BP > LP > FF, where DYLP contained 18.74% fat while FF only contained 3.72%. Dominating fatty acids in Guangdong-style mooncakes were C18:1 and C18:2. Cholesterol was mainly found in yolk-type mooncakes. FK mooncake had the highest protein content (9.06%). Guangdong-style mooncakes are high in moisture and sugar, but not always high in fat.

Phytochemical Characterization of Chinese Bayberry (Myrica rubra Sieb. et Zucc.) of 17 Cultivars and Their Antioxidant Properties.

In order to fully understand the variations of fruit quality-related phytochemical composition in Chinese bayberry (Myrica rubra Sieb. et Zucc.), mature fruit of 17 cultivars from Zhejiang and Jiangsu provinces was used for the investigation of fruit quality attributes, including fruit color, soluble sugars, organic acids, total phenolics, flavonoids, antioxidant capacity, etc. Sucrose was the main soluble sugar, while citric acid was the main organic acid in bayberry fruit. The content of total phenolics and total flavonoids were positively correlated with 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) antioxidant activity and 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Five anthocyanidins, i.e., delphinidin–hexoside (Dp–Hex), cyanidin-3–O-galactoside (C-3–Gal), cyanidin-3–O-glucoside (C-3–Glu), pelargonidin-3–O-glucoside (Pg-3–Glu) and peonidin-3-O-glucoside (Pn-3–Glu), and seven flavonols compounds, i.e., myricetin-3-O-rhamnoside (M-3–Rha), myricetin deoxyhexoside–gallate (M-DH–G), quercetin-3-O-galactoside (Q-3–Gal), quercetin-3–O-glucoside (Q-3–Glu), quercetin-3–O-rhamnoside (Q-3–Rha), kaempferol-3–O-galactoside (K-3–Gal) and kaempferol-3–O-glucoside (K-3–Glu), were identified and characterized among the cultivars. The significant differences in phytochemical compositions among cultivars reflect the diversity in bayberry germplasm, and cultivars of good flavor and/or rich in various health-promoting phytochemicals are good candidates for future genetic breeding of bayberry fruit of high quality. In conclusion, our results may provide important information for further breeding or industrial utilization of different bayberry resources.

Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages.

Tasty components in Lentinula edodes pileus and stipe at different growth stages were studied. Mannitol, trehalose, arabitol, and glucose were the main soluble polyols and sugars, whereas succinic acid, malic acid, and citric acid were the main organic acids. Mannitol contents were the highest in the pileus and increased at mature growth stages, although arabitol contents were the highest in the stipe and peaked at stage 5. Succinic acid contents peaked at stage 5 in the pileus and stipe during mature growth stages. Threonine (sweet taste) values were the highest among all the detected amino acids, followed by glutamic acid (MSG-like taste). MSG-like 5'-nucleotide contents could account for nearly 50% of the total 5'-nucleotides. Equivalent umami concentration (EUC) values of stage 5 exhibited higher levels during mature growth stages. Tasty components in the stipe were rich and EUC values were high, which might be useful for further processing and byproduct development of L. edodes.

Composition of eggplant cultivars of the Occidental type and implications for the improvement of nutritional and functional quality

SummaryWe have investigated the diversity for composition in seven eggplant (Solanum melongena) cultivars of the Occidental type. The results show that, with the exception of moisture content and pH, there is a wide diversity for all the analysed traits. Protein content was variable, but generally low. The content in available carbohydrates ranged between 2.99 and 4.19 mg 100 g−1, and the main soluble sugars were glucose and fructose. The fibre content was the most variable trait. In all cases, the dehydroascorbic acid content was higher than the ascorbic acid content. Total phenolics content was on average thirty‐nine‐fold higher than vitamin C content. Multivariate analysis showed that accessions from the black and striped groups presented a similar composition profile, while the white and pickling fruits were very distinct. The pickling eggplant H11 is identified as the best source for improving the nutritional and functional properties of Occidental eggplants.