Malic Acid Content Research Articles

Increased weight loss and internal air space, degraded starch and pectin combined to cause pulp mealiness in ‘Oregon Spur Ⅱ’ apples during ambient storage

Pulp mealiness is a common phenomenon in ‘Delicious’ apples during ambient storage, but the underlying mechanism remains poorly understood. In the present study, fruit physiological and quality parameters, the volume of internal air space and the degree of mealiness as well as cell wall-degrading enzyme activities and pectin material content were measured in ‘Oregon Spur Ⅱ’ apple fruit during ambient storage. The results showed that the peaks of respiration rate and ethylene production of ‘Oregon Spur Ⅱ’ fruit occurred at 5 d and 10 d of storage, respectively, during which the starch and malic acid contents and firmness decreased significantly, while the fruit weight loss, the volume of internal air space and the degree of mealiness increased rapidly. Meanwhile, the activities of pectin methylesterase (PME) and pectin lyase (PL) showed a unimodal change during storage, whereas the activity of polygalacturonase (PG) decreased, and the activities of α-L-arabinofuranosidase (α-AFase) and β-galactosidase (β-Gase) as well as the contents of water-soluble pectin (WSP), chelator-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP) increased with increasing storage time. Correlation analysis showed that α-AFase, β-Gase, WSP, CSP, weight loss, the volume the air space, firmness, starch, and malic acid were significantly correlated with the degree of pulp mealiness (|r|>0.9). In conclusion, increased weight loss and internal air space, degraded starch and pectin combined to cause pulp mealiness in ‘Oregon Spur Ⅱ’ apples during ambient storage.

Comparison of nutrient composition, phytochemicals and antioxidant activities of two large fruit cultivars of sea buckthorn in Xinjiang of China

Although the basic nutritional composition and in vitro antioxidant activity of different cultivars of sea buckthorn fruit have been reported, the contents of sugars, acids, antioxidant components and antioxidant activities of two large fruit cultivars, ZhuangYuanHuang (ZYH) and ShenQiuHong (SQH), sea buckthorn fruits from Xinjiang of China have not been studied. In this study, we found that the soluble sugars were mainly glucose and fructose, and no significant difference in soluble sugars content was found between the two cultivars. ZYH exhibited higher contents of total acids, malic acid, tartaric acid, citric acid and succinic acid, but lower quinic acid compared to that in SQH. ZYH owned higher total phenolics and total flavonoids contents than that in SQH. A total of 12 phenolics were found in the two cultivars, isorhamnetin and quercetin contents were considerably higher in ZYH than in SQH, while protocatechuic acid, catechin, ferulic acid and p-coumaric acid contents were lower than in SQH. VC and VE (γ-VE, α-VE, δ-VE) were much higher in ZYH than in SQH. The contents of total carotenoids, β-carotene and lycopene in ZYH were considerably higher than those of SQH. In addition, the DPPH and FRAP scavenging activity and cellular antioxidant activity of ZYH were significantly higher than those of SQH. Taken together, the higher antioxidant activities of ZYH may be due to its higher levels of phenolics, flavonoids, VC, VE and carotenoids.

Effects of exogenous melatonin on sugar and organic acid metabolism in early-ripening peach fruits.

To evaluated the effects melatonin (MT) on the sugar and acid metabolism of early-ripening peach fruits, the concentration of 150 μmol/L MT was sprayed on the leaves of peach trees. MT increased the contents of total soluble sugar and sucrose in peach fruits during the whole ripening period, and increased the contents of glucose and sorbitol at the mature stage. During the whole ripening period, MT also increased the activities of sucrose synthase, sucrose phosphate synthase, neutral invertase, and acidic invertase and the relative expression levels of sucrose synthase, sucrose phosphate synthase, neutral invertase, and acidic invertase genes, while decreased the activity of sorbitol oxidase and the relative expression level of sorbitol dehydrogenase to some extent. Moreover, MT decreased the contents of total organic acid, malic acid, and citric acid at mature stage. At mature stage, MT decreased the activities of citrate synthetase and phosphoenolpyruvate carboxylase and the relative expression levels of citrate synthetase and phosphoenolpyruvate carboxylase genes, while increased the relative expression levels of Nicotinamide adenine dinucleotide phosphate (NADP+)-malic enzyme, malate dehydrogenase, and aconitase genes. Therefore, MT promotes the sugar accumulation and organic acid degradation in early-ripening peach fruits.

Phenolic Composition, Antioxidant Capacity, and α-Glucosidase Inhibition of Boiled Green Beans and Leaves from Chilean Phaseolus vulgaris.

The tender green pods of the common bean (Phaseolus vulgaris L.) are marketed fresh, frozen or canned. The main bean accessions cultivated for green pods in central Chile are Arroz, Magnum, Peumo and the introduced Malibú. Little is known about the identity of phenolics in the processed pods or in the boiled bean leaves. Raw leaves from Chilean bean landraces showed a strong inhibition towards the enzyme α-glucosidase, associated with flavonoids and caffeoyl malic acid content. The aim of this work was to assess the phenolic composition, antioxidant capacity and activity towards α-glucosidase of boiled leaves and green pods from selected bean landraces. The study was performed with four green pods samples and six leaf accessions, respectively. The leaves included the continuous growth bean Ñuño (red seed and black seed). Antioxidant capacity and inhibition of α-glucosidase were measured. The main phenolics were identified by comparison with standards and were quantified using calibration curves. The extracts of most boiled green pods inhibited α-glucosidase while the leaves were inactive. The content of phenolics in the boiled pods is low, with rutin and quercetin 3-O-glucuronide as the main constituents. In boiled leaves, the main phenolics were quercetin 3-O-glucuronide and kaempferol 3-O-glucuronide. The main flavonoids and caffeoyl malic acid in leaves decreased after boiling. Boiling affected the phenolic profile, reducing antioxidant capacity and glucosidase inhibition, highlighting the importance of characterizing foods as they are ingested.

Intercropping with Brassica juncea L. enhances maize yield and promotes phytoremediation of cadmium-contaminated soil by changing rhizosphere properties

Intercropping heavy metal hyperaccumulators and low-accumulating cultivars is a promising strategy for remediating contaminated soils without impeding agricultural production. A field plot experiment was conducted to explore the effects of intercropping maize with Brassica juncea L. on the rhizosphere microecological properties, plant growth and cadmium (Cd) accumulation. The results showed that the Cd bioaccumulation amount per unit area (BCAarea) of the intercropping system was 12.9% lower than that of the Brassica juncea L. monoculture but 87.5% higher than that of the maize monoculture. The grain yield of maize was increased by 10.5% through intercropping, and the land equivalent ratio (LER) was greater than 1. Soil available Cd in intercropped maize was 13.4% lower than that in monoculture maize but was 12.7% higher in intercropped Brassica juncea L. than in monoculture Brassica juncea L. Intercropping significantly increased the contents of malic acid and citric acid in the rhizospheres of maize and Brassica juncea L. The dominant microorganisms were similar in all studied soils but were different in relative abundance between the intercropping and monoculture treatments. These findings suggest that intercropping maize with Brassica juncea L. could be a promising approach for phytoremediation without reducing crop yield in Cd-contaminated soil.

Controlling water deficiency as an abiotic stress factor to improve tomato nutritional and flavour quality.

Water deficit (WD) irrigation techniques to improve water use efficiency have been rapidly developed. However, the effect of WD irrigation on tomato quality has not been sufficiently studied. Here, we investigated the effects of varying water irrigation levels [T1-T4: 80%, 65%, 55%, and 45% of maximum field moisture capacity (FMC)] and full irrigation (CK: 90% of maximum FMC) on tomato fruits from the mature-green to red-ripening stages, to compare the nutritional and flavour qualities of the resulting tomatoes. The proline, aspartic, malic, citric, and ascorbic acid contents increased, phenylalanine and glutamic acid contents decreased, and the total amino and organic acid contents increased by 18.91% and 26.12%, respectively, in T2-treated fruits. Furthermore, the T2-treated fruits exhibited higher K and P contents alongside improved characteristic aromas. These findings provide novel insights for further improvements in tomato quality while also developing water-saving irrigation techniques.

Haskap Juicing Method Effects on Haskap Juice Quality

This research is the first study on the influence of juicing methods on the ‘Aurora’ haskap juice quality. Three common juice extraction methods, namely, using a steam juicer, a centrifugal juicer, and a bladder wine press, were applied for haskap juice extraction. Both physicochemical assays and tests of antioxidant activities were employed to evaluate the qualities of the haskap juice. Generally, the centrifugal juicer increased and the steam juicer reduced concentrations of measured juice components relative to the press. The juice from the centrifugal juicer had the highest cloudiness. Sugar concentrations were about 40% lower in steam juice compared to the centrifugal juicer. Pressed juice had a slightly lower soluble solid content than the juice made with the centrifugal juicer and concentrations of glucose and fructose were similar between these methods. The methods altered pH and malic acid content without affecting the concentrations of tartaric and malic acids. Similar effects of juicing methods were seen in secondary compounds associated with health benefits and antioxidant capacities. Anthocyanin concentrations in press and centrifugal juicer extracts were similar, about 1.6 times higher than steam juicer extracts. Total phenolics and antioxidant activities were from two to four times higher in the centrifugal juicer extraction compared to steam juicing. Ascorbic acid and total flavonoid content in the haskap juice was increased by centrifugal juicing and decreased by steam juicing compared to the press. Overall, the juice extracted with the centrifugal juicer had concentrations of juice components that were 1.5–2 times higher than the steam juicer. The pressed juice had similar to slightly lower concentrations of components compared to the centrifugal juicer.

Evaluation of the Effect of Preharvest Melatonin Spraying on Fruit Quality of 'Yuluxiang' Pear Based on Principal Component Analysis.

Melatonin (MT), an indoleamine compound, has a pleiotropic effect on plant growth and development and can regulate the quality of tree fruit. Systematic research on the effect of preharvest MT spraying on pear fruit quality and technical solutions for MT application to regulate pear fruit quality are still lacking. Thus, here we aimed to evaluate the effects of different spraying times, concentrations, and exogenous MT application times on 'Yuluxiang' pear fruit quality. Our results showed that the single fruit weight and vertical and horizontal diameters of pear fruit sprayed with MT twice at 30 and 90 d after full bloom were the largest, and the red and green values of the treatment were the highest. MT-treated pears had higher contents of total soluble solids, soluble sugar, sucrose, sorbitol, fructose, and glucose and lower contents of titratable acid, malic acid, and citric acid. Moreover, exogenous MT treatment increased the pear peel strength. Based on the principal component analysis of 10 fruit quality indices, the suitable periods for MT spraying on 'Yuluxiang' pears were 30 and 90 d after full bloom, the suitable concentration was 100 μmol/L, and the suitable number of times was two. This study provides a theoretical reference for optimizing MT application and improving pear fruit quality.

Shelf life of cocktail tomato extended with chitosan, chia mucilage and levan

Tomato is among the most important parts of the human diet globally. However, due to its short shelf life, the produce faces the non-desired huge postharvest losses that can be ascribed to high ethylene emission, high respiration rate, and weight loss. Conventional approaches used to enhance the shelf life of cocktail tomatoes come with certain disadvantages such as chilling injury and investment cost. This study aimed to investigate the effects of bio-based coatings on the shelf life of cocktail tomatoes. The breaker stage tomato fruit were treated with chitosan (CS), chitosan+levan (CS-LVN), chitosan+mucilage (CS-MCLG), and chitosan+ mucilage+levan (CS-MCLG-LVN) edible coatings. Control (CTL) fruit received no treatment. Tomatoes were kept in cold storage (CST) for 30 days (d) at 10 °C temperature and 90–95% relative humidity (RH). At every removal, the fruit was kept for an additional 3 d at 20 °C and 60 ± 5% RH to determine the shelf life (SL) performance. Edible coating treatments minimized the weight loss, ethylene emission, respiration rate, and amount of unmarketable fruit and slowed down the synthesis of lycopene. The minimum weight losses and amount of unmarketable fruit were determined in the CS-MCLG-LVN coating treatment. CS-MCLG-LVN and CS-MCLG-treated fruit had the lowest ethylene emission and respiration rates. CS coating treatment manifested the highest L* value and malic acid content while the maximum total phenolic and total flavonoid contents were in CS-LVN. It can be concluded that CS-LVN, CS-MCLG, and CS-MCLG-LVN edible coatings maintained the postharvest quality of tomatoes for 30 d.

Role of Postharvest Oxalic Acid Treatment on Quality Properties, Phenolic Compounds, and Organic Acid Contents of Nectarine Fruits during Cold Storage

Due to the soft texture of the nectarine fruit, there are difficulties in long-term storage of this fruit. Therefore, it is of great importance to extend the postharvest storage period of this fruit species. In this study, the effect of postharvest OA (Oxalic acid) applications (0, 0.5, 1 and 1.5 mM) on the quality and biochemical contents of nectarine fruits was investigated. On the 40th day of storage, 1.5 mM OA doses reduced weight loss (1.96%) and fruit flesh firmness (36 N) by approximately 44% and 20%, respectively, compared to the control group. The most effective dose in reducing the respiratory rate was again 1.5 mM OA. The 1 mM OA dose was determined to prevent the decay rate approximately by 16% compared to the control group. Organic acid contents showed a continuous decreasing trend during storage and malic acid was determined to be the dominant acid in nectarine fruits. At the end of storage, it was determined that a 1.5 mM OA dose prevented the decrease in malic acid content approximately 35% more than the control group. Chlorogenic acid and rutin were detected at a higher rate than other phenolics. It was observed that 1.5 mM OA dose prevented the breakdown of chlorogenic acid and rutin compounds more so than other doses during storage. In this study, it was determined that a 1.5 mM OA dose especially protected the quality properties and biochemical contents of nectarine fruits in the cold storage more than the control group.

Silicon-phosphorus pathway mitigates heavy metal stress by buffering rhizosphere acidification

Heavy metal pollution threatens food security, and rhizosphere acidification will increase the bioavailability of heavy metals. As a beneficial element in plants, silicon can relieve heavy metal stress. However, less attention has been paid to its effects on plant rhizosphere processes. Here, we show that for Japonica (Nipponbare and Oochikara) and Indica (Jinzao 47) rice cultivars, the degree of root acidification was significantly reduced after silicon uptake, and the total organic carbon, citric acid, and malic acid concentrations in rice root exudates were significantly reduced. We further confirmed the results by q-PCR that the expressions of proton pump and organic acid secretion genes were down-regulated by 35–61 % after silicon treatment. Intriguingly, phosphorus allocation, an intensively studied mechanism of rhizosphere acidification, was altered by silicon treatment. Specifically, among total phosphorus in rice seedlings, the soluble proportion increased from 52.0 % to 61.7 %, while cell wall phosphorus decreased from 48.0 % to 32.3 %. Additionally, silicon-mediated alleviation of rhizosphere acidification has positive effects on relieving heavy metal stress. Simulation revealed that low acidification of the nutrient solution resulted in a decrease in bioavailable heavy metal concentrations, thereby reducing rice uptake. We further confirmed that the impediment of rhizosphere acidification led to free-state Cr3+ in solutions decreasing by 43 % and contributed up to 63 % of silicon's mitigation of Cr(III) stress. Overall, we propose a novel mechanism in which silicon reduces heavy metal absorption by increasing plant soluble phosphorus concentration and buffering rhizosphere acidification. This paper provides a unique insight into the role of silicon in plants and, more importantly, a theoretical reference for the rational application of silicon fertilizer to improve phosphorus utilization efficiency, alleviate heavy metal stress, and balance soil pH.

Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario

One of the major challenges that global warming poses to viticulture is the maintenance of adequate acidity at maturity in white grapes for sparkling winemaking. This issue arises from three main occurrences: (i) with higher temperatures, degradation of malic acid is significantly enhanced; (ii) with a general advancement in grapevine phenology, grape maturity may occur under suboptimal climatic conditions; and (iii) harvesting grapes at “traditional” dates results in overripe fruits for sparkling destinations. In this biennial work, we compared the fruit and must composition of a local, widely grown white grape variety in the Colli Piacentini area (cv. Ortrugo, ORT) with those of a minor autochthonous variety, namely, Barbesino (BRB). Furthermore, we compared the composition, aromatic, and sensory profiles of wines obtained from ORT and BRB grapes picked on the same date and, in addition, of a second Barbesino wine from late harvest (BRB-LH). ORT and BRB had a similar sugar accumulation dynamic, whereas BRB exhibited a delayed loss of titratable acidity. In more details, BRB had lower malic acid degradation rates when malate concentration was <9 g/L. As a result, with comparable yield and total soluble solid content (TSS) (∼20°Brix), BRB had a higher berry titratable acidity and malic acid concentration at harvest than ORT. BRB wines showed the highest titratable acidity (TA), while ORT had the lowest TA and a higher pH, and as expected, BRB-LH had the highest pH and a lower TA than BRB although still higher than those of ORT wine. The aroma profiles of wines were mainly characterized by fermentative aromas, including esters, fatty acids, higher alcohols, and C6 compounds, and BRB-LH wines showed the highest concentration of higher alcohols, while the fermentative esters were higher in ORT wines. Panelists considered BRB significantly fresher and with bigger aroma intensity than ORT, confirming that the higher acidity detected in BRB musts is well preserved in final wines. Our work demonstrates that local minor varieties can be reconsidered in light of the new climate change-related issues impairing viticulture sustainability today. In particular, currently neglected cultivars could help preserve must acidity as compared to traditional varieties having early ripening, maintaining the links with terroir and local traditions at the same time.

Transcription Factor FOXA1 Facilitates Glycolysis and Proliferation of Lung Adenocarcinoma via Activation of TEX19.

Glycolysis is a shared feature in various cancers including lung adenocarcinoma (LUAD). Testis Expressed 19 (TEX19) is correlated with cancer progression. But its effect on LUAD remains an unanswered question. The focus of our study was primarily to investigate how TEX19 works exactly in LUAD. We first downloaded mRNA data from TCGA-LUAD and performed differential expression analysis. Then, we performed a Kaplan-Meier analysis to analyze the relationship between mRNA expression and patients' prognoses. hTFtarget database was utilized for the prediction of upstream transcription factors of mRNA. Next, qRT-PCR was employed for detecting TEX19 and Forkhead box A1 (FOXA1) expression. Western blot was adopted to detect the expression of glycolysis-related proteins. We also used CCK-8, colony formation, and flow cytometry assays to detect cell viability, proliferation, and apoptosis. Seahorse XF Extracellular Flux Analyzers were introduced to analyze extracellular acidification rate (ECAR) and oxygen consumption rate (OCR). Detection kits were used to detect pyruvate, lactate, citric acid, and malic acid. TEX19 was highly expressed in LUAD tissues. Real-time quantitative PCR (qRT-PCR) assay showed that TEX19 was significantly overexpressed in LUAD cell lines compared with normal bronchial epithelial cells BEAS-2B. Knockdown of TEX19 remarkably inhibited cell activity and proliferation, and promoted cell apoptosis, TEX19 was enriched in the glycolytic pathway. Meanwhile, the knockdown of TEX19 significantly hampered the contents of pyruvate, lactate, citric acid, and malic acid. The bioinformatics analysis, dual luciferase reporter experiment, and chromatin immunoprecipitation (ChIP) assay showed that FOXA1 was bound with TEX19. FOXA1 had a high expression level in LUAD. The rescue assay demonstrated that FOXA1, by activating TEX19 expression, enhanced glycolysis and proliferation and inhibited apoptosis of LUAD cells. In summary, FOXA1 promoted glycolysis and proliferation of LUAD cells by activating TEX19. This result can provide a theoretical basis for future research on LUAD.

Effects of adding cocoa fermentation medium on cigar leaves in agricultural fermentation stage.

Background and Objective: With the development of the world economy and the integration of cultures, the Chinese cigar market has shown a significant upward trend. However, high-quality cigar leaves are mostly produced in Dominica, Cuba, Nicaragua and other places. In contrast, Chinese cigar leaves have problems such as insufficient aroma, which has become one of the main factors restricting the development of Chinese cigars. Adding medium to ferment is a traditional method in the cigar industry. At present, it mostly relies on manual experience, and lacks systematic and scientific research. At the same time, the addition of medium fermentation is mainly concentrated in the industrial fermentation process, and has not yet begun to be applied in the agricultural fermentation process. In this study, the medium was added to the agricultural fermentation process for the first time to explore the possibility of the application. The effects of adding cocoa medium to ferment on the chemical composition, sensory quality and surface microbial diversity of eggplant core cigar leaves were investigated.wrapper. Method: With Dexue 7' as the experimental material, the changes of main chemical components of wrapper fermented with water and cocoa medium were determined, and microbial community structure on the surface and relative abundance of cigar leaves at different turning periods were analyzed, and the functional genes were predicted. The results of the study were as follows: 1) The results of sensory evaluation showed that the addition of cocoa medium could highlight the aroma of bean, cocoa and coffee, improve the sweetness and fluency and the combustibility of cigar leaves. 2) The addition of cocoa medium increased the contents of proline and malic acid which were positively correlated with sensory quality, and decreased the contents of citric acid, linoleic acid, basic amino acids and aromatic amino acids which were negatively correlated with sensory quality. 3) The addition of cocoa medium increased the total amount of aroma components in cigar leaves, especially carotenoid degradation products, and changed the structural composition of some aroma substances in wrappercigar leaves. 4) The similarity of species composition between the water-added group and the cocoa-added group was higher, but the dominant microorganisms were more concentrated. Staphylococcus and Arthrobacter maintained a high relative abundance throughout the fermentation process, which may be the key microorganisms in the agricultural fermentation stage. 5) The addition of cocoa medium increased the expression abundance of related functional genes in cigar leaves, accelerated the fermentation process of cigar leaves, and bacteria played a major role in the fermentation process. Conclusion: Adding cocoa medium in the agricultural fermentation stage, the changes of bacterial community and dominant flora on the surface of cigar leaves are the main factors affecting their internal chemical components, and the addition of media has a positive effect on tobacco fermentation.

Physiological and transcriptional regulation in Taxodium hybrid 'Zhongshanshan' leaves in acclimation to prolonged partial submergence.

Taxodium 703 leaves activate fermentation, amino acids metabolism and ROS detoxification, and reduce TCA cycle and ABA biosynthesis in acclimation to prolonged partial submergence stress. Taxodium hybrid 'Zhongshanshan 703' (T. mucronatum × T. distichum; Taxodium 703) is a highly flooding-tolerant woody plant. To investigate the physiological and transcriptional regulatory mechanisms underlying its leaves in acclimation to long-term flooding, we exposed cuttings of Taxodium 703 to either non-flooding (control) or partial submergence for 2months. The leaf tissues above (AL) and below (BL) flooding-water were separately harvested. Partial submergence decreased concentrations of chlorophyll (a + b) and dehydroascorbate (DHA) and lactate dehydrogenase (LDH) activity in AL, and reduced biomass, concentrations of succinic acid, fumaric acid and malic acid, and transcript levels of genes involved in tricarboxylic acid (TCA) cycle in BL. Under partial submergence, concentrations of starch, malondialdehyde and abscisic acid (ABA) decreased, and also mRNA levels of nine-cis-epoxycarotenoid dioxygenases that are involved in ABA biosynthesis in AL and BL of Taxodium 703. Partial submergence increased O2- content in AL, and improved concentrations of pyruvate and soluble sugars and activities of LDH and peroxidase in BL. In addition, partial submergence increased concentrations of ethanol, lactate, alanine, γ-aminobutyric acid, total amino acids and ascorbic acid (ASA), and ASA/DHA, activities of alcohol dehydrogenases (ADH) and ascorbate peroxidase, as well as transcript levels of ADH1A, ADH1B and genes involved in alanine biosynthesis and starch degradation in AL and BL of Taxodium 703. Overall, these results suggest that Taxodium 703 leaves activate fermentation, amino acids metabolism and reactive oxygen species detoxification, and maintain a steady supply of sugars, and reduce TCA cycle and ABA biosynthesis in acclimation to prolonged partial submergence stress.

Critical taste substances and regulatory pathways of fresh lotus seed pulps at different ripeness stages

Previous reports about measuring flavor substances in lotus seeds focus on the nutritional quality. Currently, no research is devoted to the taste quality of lotus seeds. In this study, fresh lotus seeds' pulp at different ripeness stages was used to explore the critical taste substances and related regulatory pathways affecting the suitability of lotus seeds for fresh eating. Sweetness and umami were the basic flavors of low maturity, and astringency mainly existed in high maturity fresh lotus seeds. Fructose is a crucial factor affecting the suitability of fresh lotus seeds. During the ripening of lotus seeds, the increase of fructokinase (FRK) activity and related gene expression caused the decrease in fructose content. In contrast, the decrease in phosphoenolpyruvate carboxylase (PEPC) and NAD-malate dehydrogenase (NAD-MDH) activity was related to the decline of malic acid content in low maturity lotus seeds. The present study revealed the crucial taste substances and regulatory pathways of lotus seeds, which laid a theoretical foundation for the study of the taste formation mechanism of fresh lotus seeds.

Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles.

Mandarin wine has high added value, which can extend the industry chain of mandarins with excellent economic results. However, innovative fermentation methods are urgently needed to improve the typical taste and flavor characteristics of mandarin wine. In this study, the effect and underlying mechanism of co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the characteristics of mandarin wine were investigated based on integrated metabolomic and transcriptomic analyses. In comparison with fermentation with only S. cerevisiae, the mandarin wine produced from co-fermentation with S. cerevisiae and Sc. pombe had a higher pH value, lower malic acid content, and more abundant free amino acids, resulting in better sensory evaluation scores. The introduction of Sc. pombe extended the stage of alcoholic fermentation and enhanced the richness and diversity of volatile compounds, especially floral and fruity aroma compounds, including ethyl hexanoate, ethyl caprylate, ethyl enanthate, 1-heptanol, and phenylethyl alcohol. he significantly differential metabolites and varying genes were mainly found in pathways of glycolysis, pyruvate metabolism, the citrate cycle, and amino acid metabolism. Co-fermentation with S. cerevisiae and Sc. pombe showed advantages in producing distinctive taste and flavor of mandarin wine in comparison with fermentation with only S. cerevisiae. This study can inspire new co-fermentation strategies to improve the sensory quality of mandarin wine. © 2023 Society of Chemical Industry.

The Effect of Rootstock on the Activity of Key Enzymes in Acid Metabolism and the Expression of Related Genes in ‘Cabernet Sauvignon’ Grapes

The types and contents of organic acids in wine grapes determine wine quality. To explore the effects of different rootstocks on the acid metabolism of ‘Cabernet Sauvignon’ grapes, various perennial rootstock–scion combinations were used as experimental materials. High-performance liquid chromatography (HPLC) was used to determine citric acid, tartaric acid, and malic acid contents during fruit development. Succinic acid and oxalic acid contents and the activity of related enzymes were measured using spectrophotometry. The expression levels of related genes were measured using a real-time fluorescence quantitative method. The results showed that all four rootstock types significantly reduced oxalic acid and citric acid contents in the grapes, while increasing succinic acid content to varying degrees. Employing 110R, SO4, and Kangzhen3 rootstocks increased tartaric acid and malic acid contents. Enzyme activity analysis revealed that 110R, SO4, and Kangzhen3 rootstocks increased the NAD-MDH enzyme activity, which positively correlated with malic acid content. Simultaneously, these rootstocks reduced the NADP-ME enzyme activity level. NAD-MDH and PEPC gene expression levels were higher in ‘Cabernet Sauvignon’ grapes grafted with 110R, SO4, and Kangan3 rootstocks compared to control self-rooted seedlings. Grafting these three rootstocks enhanced malic acid accumulation in ‘Cabernet Sauvignon’ grapes.

PbWRKY26 positively regulates malate accumulation in pear fruit by activating PbMDH3

Malate is the main organic acid that affects fruit acidity and flavor in pear (Pyrus spp.). However, the regulatory mechanism of malic acid accumulation in pear remains unclear. We identified PbWRKY26 as a candidate gene using mRNA-seq, and quantification analysis verified the expression level. The expression of PbWRKY26 was positively correlated with the malic acid content in two P. pyrifolia cultivars (‘Cuiguan’, ‘Hongsucui’) and two P. ussuriensis cultivars (‘Qiuxiang’, ‘Hanhong’), with respective correlation coefficients of 0.748*, 0.871**, 0.889**, and 0.910** (*, P < 0.05; **, P < 0.01). The expression of PbWRKY26 enhanced the malate content in overexpression transgenic pear fruit and callus. In contrast, silencing PbWRKY26 decreased the pear fruit malic acid content. Analysis of the neighbor-joining phylogenetic tree indicated that PbWRKY26 was a PH3 homolog. The WRKY26 (PH3) has been identified to regulate a proton pump gene, PH5, in a lot of plant species, but the LUC and Y1H assays showed that PbWRKY26 could not bind to PbPH5 promoter in our study. Interestingly, a malate dehydrogenase gene, PbMDH3, was identified to be regulated by PbWRKY26. This study might be valuable to understand the metabolic regulatory network associated with malate accumulation.

D-cysteine desulfhydrase silence influences the level of sugar, organic acid, carotenoids, and polyphenols in tomato fruit

Hydrogen sulfide (H2S) plays important roles in the regulation of fruit ripening. D-cysteine desulfhydrase (DCD) is one of the key enzymes of H2S synthesis. However, whether and how DCD is involved in the regulation of tomato fruit quality is still unknown. Here, the tobacco rattle virus (TRV)-based virus-induced gene-silencing (VIGS) was used to silence DCD to explore the effect of DCD on quality regulation in postharvest tomato fruit. The results revealed that DCD silence accelerated the accumulation of fructose, glucose, soluble sugar, soluble protein, carotene, and lycopene. The expressions of the major genes (PFPP, ATPPF, FBA6; GPI, GPD1, POL2; ZDS, CCD7, CrtL-e-1, psy1, LCY1 and PDS) in sugar, acid and carotene metabolism were up-regulated in DCD-silenced tomatoes. DCD silence also decreased the content of malic acid, citric acid, ascorbic acid, total phenols, and total flavonoid by reducing the transcriptional level of their metabolism related genes (MDH, ME1, ME2; CSG, CS3, CSM; MDHAR and DHAR1; PAL5, 4CL, CHS2 and F3H). Meanwhile, the effects of DCD silence on tomato fruit were reversed by the addition of H2S. Thus, H2S might regulate the quality of postharvest tomato fruit through a DCD-dependent pathway.