Natural Ripening Research Articles

Metabolomic and transcriptomic integration reveals the mechanism of aroma formation as strawberries naturally turn colors while ripening

Aroma is an important indicator of fruit flavor, but mechanisms of aroma formation in strawberries (Fragaria spp.) during natural ripening are still not clear. In this study, aroma compounds in strawberry cultivars were analyzed using gas chromatography–mass spectrometry (GC–MS). Richly creamy strawberry cultivars in particular expressed high levels of vanillin acetate and coumarin (up-regulated by 12.6- and 9.8-fold, respectively), while the aroma-free cultivars were dominated by differential changes in terpenes and alcohols. Further research using liquid chromatography-mass spectrometry (LC-MS) and RNA-Seq indicated that the activation of the phenylpropanoid biosynthesis and alpha-linolenic acid metabolic pathways constituted the key to formation of aroma compounds in creamy strawberry cultivars. The results of this study not only provide a well-defined database to detect aroma compounds in different strawberry cultivars but also explore the underlying mechanisms of creamy aroma formation in strawberries.

Survey of knowledge on calcium carbide use in fruit ripening and associated health risks among fruit sellers and consumers in Ado-Ekiti Nigeria

BackgroundThis study aimed to assess the methods used for ripening fruits by sellers and to examine the knowledge regarding the health risks associated with the use of calcium carbide (CaC2) among both fruit sellers and consumers in Ado-Ekiti.MethodsThe study employed a cross-sectional design, utilizing a semi-structured questionnaire administered in major markets within Ado-Ekiti. Knowledge levels were categorized into good (> 70% score), fair (50–69% score), and poor (< 50% score). One way Analysis of variance (ANOVA) and Independent sample t-test was used to indicate knowledge score difference with respect to socio demographic characteristics.ResultsThe study involved 357 consumers and 20 fruit sellers, with a majority being females (54.9% of consumers; 80.0% of sellers) and aged predominantly between 18–27 years and 28–39 years. The findings revealed that the use of CaC2 (50%) and natural ripening methods (100%) were common among fruit sellers. Sellers cited cancer (60%), bacterial infections (35%), and chest tightness (15%) as associated risks with CaC2 usage. Similarly, consumers expressed concerns about consuming CaC2-ripened fruits, attributing risks such as abdominal burns (70%), cancer (70.6%), and diarrhoea (67.3%). A significant proportion of sellers (90%) exhibited poor knowledge regarding the risks associated with CaC2, while 24.6% of consumers demonstrated fair knowledge on the subject.ConclusionThe study identified common fruit ripening practices among sellers. Fruit sellers showed poor knowledge, while consumers displayed fair to poor understanding of health risks linked to calcium carbide use in artificial fruit ripening.

Fruit ripening and chitosan coating impacts on the expression profile of Banana Lectin (BanLec) genes

Banana Lectin (BanLec) was found in banana, is capable to identify and attach to carbohydrates without modified them. While the process for the synthesis of lectins remains unidentified, it is understood that certain inducing factors can trigger their expression. This research assessed the gene expression levels of lectins in Cavendish bananas throughout different stages of ripening by contrasting bananas with peels coated in 1.25 % chitosan solution to their uncoated counterparts. This experiment was performed using a transcriptomic approach and conducted in silico. The in silico analysis revealed the induction of 14 distinct lectin genes expression subsequent to the ripening stages in uncoated Cavendish bananas. Along with the ripening process, it was observed that lectins potentially contribute to protein phosphorylation and augment the carbohydrate-binding activity. Conversely, the application of a 1.25 % chitosan coating led to the heightened expression of 17 specific lectin genes. Post-coating, it is hypothesized that modifications to the primary cell wall were effected through the cleavage and recombination of xyloglucan molecules. The qPCR results substantiated the induction of BanLec genes, Ma09_g10350 and Ma11_g22300, by the application of chitosan coating. Findings from this transcriptomic investigation propose that the upregulation of lectin genes induced after chitosan treatment may be implicated in plant defense mechanisms. This study reveals that natural ripening and a 1.25 % chitosan coating influenced lectin gene expression in Cavendish bananas differently. Both ripening and chitosan treatments appear to be viable strategies for enhancing banana lectin expression, which has potential health applications.

Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables.

High voltage electrostatic field processing (HVEF) is a food preservation procedure frequently used to produce healthy minimally processed fruits and vegetables (F&V) as it reduces the growth of microorganisms and activates or inhibits various enzymes, thus retarding their natural ripening while preserving and even enhancing native nutritional quality and sensory characteristics. HVEF is one of the various nonthermal processing technology (NTPT) regarded as abiotic stress that can activate the antioxidant system of F&V and can also inhibith spoilage enzymes as, polyphenol oxidase (PPO), lipoxygenase (LOX), pectin methylesterase (PME), polygalacturonase (PG), cellulase (Cel), β-xylosidase, xyloglucan and endotransglycosylase/hydrolase, bringing positive effect on hardness, firmness, colour attributes, electric conductivity, antioxidant compounds, microstructure and decreasing electrolyte leakage (EL), malondialdehyde (MDA) contents and browning degree. This technique can also increase the contents of fructose, glucose, and sucrose and decrease the production of CO2 and H2O2. Additionally, it has been reported that HVEF could be used with other treatments, such as modified atmosphere packaging (MAP) and acidic electrolyzed water (AEW) treatment, to enhance its effects. Future works should deepen on elucidating the activation of the antioxidant systems by applying HVEF of critical enzymes related to the synthesis pathways of phenolic compounds (PC) and carotenoids (Car). Holistic approaches to the effects of HVEF on metabolism based on systems biology also need to be studied by considering the overall biochemical, physical, and process engineering related aspects of this technique.

Post-harvest Treatment of Banana with Artificial Ripening Agent Influences Its Nutritional Quality and Antioxidant Potential

Bananas are widely consumed fruits that are often subjected to artificial ripening to accelerate their marketability for economic gains. Calcium carbide (CaC2) is most commonly used as ripening agent, particularly in developing countries, due to its low cost and effectiveness. However, the use of CaC2 has raised concerns about its potential impact on the safety and nutritional quality of the treated fruits. Assessment of the impact of this practice on the nutritional value of banana is key to improving its functionality and maximize its nutriture. This study was undertaken to examine the effect of post-harvest treatment of banana with calcium carbide agent on nutrient composition and antioxidant enzymes of the pulp. Mature green bananas were separated into fingers of the same size and divided into 4 groups. Group I was untreated and unripen while groups II and III were CaC2-treated at 4g/kg and 8g/kg of fruit respectively. Group IV underwent natural ripening. Proximate composition, sensory evaluation and antioxidant enzyme analyses were carried on the samples after the treatment period following standard procedures. The results show that calcium carbide used at 4g/kg and 8g/kg tilted sensory properties of banana pulp towards low values but not significantly (p &gt; 0.05). On the other hand, there was significant difference (p &lt; 0.05) in the proximate composition of the artificially ripened banana compared to control bananas. Similarly, the levels of essential minerals decreased significantly (p &lt; 0.05) in treated groups II and III compared with group 4. Furthermore, the results of antioxidant enzyme activities indicated that calcium carbide treatment compromised the levels of all the antioxidant enzymes analysed as their concentrations significantly decreased (P &lt; 0.05) from 3.42 to 1.65 U/mL; 32.79 to 22.73 U/mL and 0.68 to 0.28 U/mL for peroxidase, ascorbate peroxidase and catalase respectively. These findings have shown how the nutritional composition as well as antioxidant potential of banana could be compromised if the use of chemical ripening agents such as calcium carbide continues unabated.

Effect of aqueous ozone treatment on the reduction of chlorpyrifos and physicochemical and microbial qualities of cucumber (Cucumis sativusL.): Process modeling and optimization

AbstractA study was conducted at different combinations of ozone concentration (50%–100%) and time (10–30 min) to study the effect of aqueous ozone treatment on chlorpyrifos degradation in cucumber. A process was developed and compared using ANN‐GA and RSM techniques. The optimum conditions obtained using RSM were ozone concentration of 95% and treatment time of 10 min. While the optimum conditions achieved by ANN‐GA were ozone concentration of 81% and treatment time of 14 min. However, chlorpyrifos degradation is more at the condition optimized by ANN compared to the condition optimized by RSM. At the optimum condition, the cucumber showed superior physicochemical and microbial qualities, including pesticide degradation (91.08%), color change (3.58), firmness (11.75 N), moisture content (97.49%), water activity (0.93), pH (6.18), titratable acidity (0.06%), total soluble solids (2.1 °Brix), total plate count (1.5 × 105 CFU/g), and yeast/mold count (3 × 105 CFU/g), respectively.Practical applicationsIncreased awareness of the health benefits associated with the consumption of fruits and vegetables has led to a rise in their consumption. These items are primarily consumed in their raw or fresh state and often feature in salads. However, the presence of pesticide residues on the surface of raw fruits and vegetables can pose significant health risks to consumers. Ozone treatment can be used for effectively removing pesticide residue in the fresh‐cut fruits and vegetables industry. Also, ozone treatment can reduce the microbial count on the surface of fruits and vegetables which enhances the shelf life of fruits and vegetables. Furthermore, it can prevent the natural ripening process of commodities, thereby increasing the consumer's acceptance. Ozone is considered a safe and eco‐friendly alternative to chemical disinfectants and preservatives. It leaves no chemical residue on the produce and breaks down into oxygen, leaving no harmful byproducts, thereby ensuring safe consumption of the commodity.

Physiological and biochemical variations of naturally ripened mango (Mangifera Indica L.) with synthetic calcium carbide and ethylene

To meet the increasing consumer demands for fruits, the implementation of artificial ripening techniques using synthetic chemicals has become increasingly commonplace among less ethical fruit production companies in today’s global market. The objective of present work was to establish a difference in the physiological and biochemical and profiles of naturally ripened mangoes vs. those ripened by application of synthetic calcium carbide and ethylene. The application of calcium carbide at 10 g/kg mangoes resulted early ripening in 2 days, with a 3-day shelf life, as compared with 5 and 6 days, for mangoes ripened by ethylene and naturally, respectively. Higher levels of calcium carbide reduced moisture, fiber, protein and carbohydrates content and increased the ash content of mangoes, as compared to higher levels of ethylene, whereas in naturally ripened mangoes the content percentages were 80.21, 3.57, 3.05 6.27 and 4.74, respectively. Artificial ripening resulted in significant loss of ascorbic, citric and malic acid, as values were recorded 35.94, 2.12 and 0.63 mg/g, respectively, in mangoes ripened with 10 g/kg of calcium carbide. However, in naturally ripened mangoes the amounts of these acids were recorded significantly (p < 0.05) high as 52.29, 3.76 and 1.37 mg/g, respectively. There was an increase in total soluble solids (TSS) and reducing sugars, and a decrease in titratable acidity in calcium carbide (10 g/kg) treated mangoes. Elemental analyses revealed high levels of minerals in naturally ripened mangoes, with significant values of iron (0.45 mg/100 g), zinc (0.24 mg/100 g) and copper (0.17 mg/100 g). The organoleptic quality of the fruit decreased significantly (p < 0.05) as a result of the use of calcium carbide. Although use of artificial ripening techniques provides speedy ripening of mangoes, there are obvious limitations. Consequently, natural ripening should be promoted in order to have safer and more nutritious mangoes.

Genotype and ripening method affect carotenoid content and bio-accessibility in banana.

Bananas (Musa spp.) are a target crop for provitamin A carotenoids (pVACs) biofortification programs aiming at reducing the negative impact on health caused by vitamin A deficiency in vulnerable populations. However, studies to understand the effect of ripening methods and stages and the genotype on carotenoid content and bioaccessibility in the banana germplasm are scarce. This study evaluated carotenoid content and bioaccessibility in 27 different banana accessions at three maturation stages and two ripening methods (natural ripening and ethylene ripening). Across most accessions, total carotenoid content (TCC) increased from unripe to ripe fruit; only two accessions showed a marginal decrease. The ripening method affected carotenoid accumulation; 18 accessions had lower TCC when naturally ripened compared with the ethylene ripening group, while nine accessions showed higher TCC when ripened with exogenous ethylene, suggesting that treating bananas with exogenous ethylene might directly affect TCC accumulation, but the response is accession dependent. Additionally, carotenoid bioaccessibility varied across genotypes and was correlated with the amount of soluble starch and resistant starch. These findings highlight the importance of ripening methods and genotypes in maximizing banana carotenoid content and bioaccessibility, which could contribute to improving pVACs delivery in biofortification programs.

Effect of calcium carbide on the rate of ripening of Ambon Bananas (Musa paradisiaca Var. Sapientum (L). Kunt)

Bananas are one of the most widely consumed sources of nutrients in Indonesia. Generally, bananas are consumed fresh and processed into various snacks. This leads to an increased demand for bananas in the market. However, the natural ripening process takes 7-8 days after harvest, which is a long time to meet consumer demand. One solution is to use calcium carbide to accelerate fruit ripening. The reason for using calcium carbide is that it is readily available and inexpensive, so banana producers use carbide as a fruit ripening agent. The objective of this study was to determine the effects of calcium carbide on fruit ripening of Ambon bananas. The method used was a laboratory experiment with a post-test-only control group design. There were three treatments with calcium carbide concentrations of 12%, 6%, and 3%, and positive control, namely rapining with rice. Data were analyzed descriptive qualitative by collecting, presenting, reducing, and conclusions. The process of fruit ripening can be observed using the variables of color, texture and aroma. The results obtained were differences in color, texture, and aroma at concentrations of 12%, 6%, and 3% based on the length of aging. Based on the color parameter, the concentration of 6% and 12% showed a blackish yellow/brown color, while the concentration of 3% was yellow with black spots. The texture parameters of the 6% and 12% concentrations had a very soft texture, while the 3% concentration had a smooth texture. The aroma parameters of the 12%, 6%, and 3% concentrations had a rancid aroma on day six, while days one, two, and three were fragrant. The conclusion is that using calcium carbide at different concentrations affects the rate of fruit ripening. The higher the concentration of calcium carbide used, the faster the respiration rate of the bananas, thus initiating the ripening process

Effect of ripeners on the nutrient concentrations of sugarcane leaves

Using chemical ripeners in the sugarcane favors the increase of sucrose productivity, regulates the effects of adverse weather conditions for ripening, and promotes the anticipation of harvest. However, it can also modify the nutrient absorption, translocation, and accumulation process and, consequently, affect the nutrient cycling of the straw maintained on the soil surface. Thus, this research aimed to evaluate ripeners’ effects (glyphosate − 0.5 L ha−1; sulfometuron-methyl − 0.02 kg ha−1, and trinexapac-ethyl − 0.8 L ha−1) on the nutritional status of the sugarcane leaf canopy. Natural ripening maintained the highest levels of P and Zn throughout the time. The highest levels of N, P, and K were provided by trinexapac-ethyl in most of the evaluated periods, as well as contributing to the highest levels of Ca, Mg, and S, along with sulfometuron methyl, from 30 to 60 days after application (DAA). The highest levels of B and Zn were observed under sulfometuron methyl. On the other hand, glyphosate was the ripener responsible for the lowest nutrient concentrations in the leaf canopy, including N, Ca, Mg, and S at 45 DAA and B and Mn at 30 and 45 DAA. Considering the importance of maintaining the straw for nutrient cycling, in addition to being a ripener, trinexapac-ethyl contributed to the maintenance of high levels of nutrients in the leaf canopy in relation to the other ripeners, which suggests a greater possibility of availability of these nutrients for the ratoon development in the upcoming cycles.

Optimizing decisions for post‐harvest ripening agricultural produce supply chain management: a dynamic quality‐based model

AbstractFresh agricultural produce, which is characterized by post‐harvest ripening and is required for long‐term transportation in cross‐regional trade, is commonly harvested at the unripe stage and undergoes a routine process of natural ripening followed by senescence. A model based on the dynamic quality of post‐harvest ripening agricultural produce (PRAP) was proposed to optimize decisions to improve supply chain profits. To verify its effectiveness and robustness, the model is applied to a real banana supply chain. The theoretical derivations and simulation results show that, first, the optimal retail price and presentation timing based on the model can maximize the supply chain profit. Second, the proper choice of the combination of picking maturity and preservation temperature based on the time from picking to the retailer can effectively improve the on‐shelf quality and supply chain profit. Third, supply chain management strategies for PRAP and fully ripened agricultural produce should be developed based on the different quality change characteristics of these two produce types.

Morpho-anatomical characterization, gene expression and protein cell wall modifications associated with natural finger drop in bananas

Banana (Musa spp.) is one of the main fruits consumed worldwide. However, finger drop, is a physiological disorder that causes many postharvest problems, which eventually reduces market value and consumer acceptance. Therefore, the objective of the study was to evaluate the anatomical changes that occur in the pedicel rupture area (drop zone) of bananas diploids (BB França) and tetraploid (BRS Pioneira) in three ripening stages. The levels of gene expression involved in the natural ripening process and in the development of finger drop, was also investigated. The accumulation of their mRNAs and those of expansin (EXP1), pectate lyase (PEL1) and xyloglucan endotransglucosylase/hydrolase protein (XTH4) genes already isolated from bananas were measured by quantitative polymerase chain reaction in three ripening stages. BB França presented a higher resistance to finger drop due to the presence of some specific morphoanatomical characteristics, such as larger parenchymal cells and greater deposition of lignin. In contrast, there was degeneration of the pedicel parenchymal tissue of the BRS Pioneira genotype, forming large empty spaces during the ripening of the fruits, mainly in stage 6, which contributed to the finger drop. The diploid BB França is a strong candidate for use in banana breeding programs aimed at fruit drop resistance. This will certainly improve the quality of banana varieties. Moreover, PEL1 proved to be an excellent candidate gene for functional studies of finger drop in bananas.

TULUM PEYNİRİ ÜRETİMİNDE KULLANILAN KEÇİ DERİLERİNİN KARAKTERİSTİKLERİ VE OLGUNLAŞTIRMA ORTAMLARINDAKİ DEĞİŞİMLER

The present study aimed to determine the physical, chemical, and textural properties of goatskin used in the production of Tulum cheese and the traditional and industrial ripening conditions. Natural ripening conditions (caves) and some parameters (temperature, humidity, oxygen, and CO2 values) of the cold storage of the dairy plants were examined between March and October. It was determined that the temperature and moisture content of the natural cave where cheese ripening was carried out was different from that of the dairy factory storage conditions. The oxygen and carbon dioxide ratios were similar in both ripening conditions. The effects of skin thickness, fat, and skin structure, especially tensile strength, elongation break, tear strength, air, water vapor, and oxygen permeability properties were statistically significant. The goatskins' tensile strength, elongation at break and tear strength values were 9.16-36.48 daN, 22.57-81.57 N, and 35.4-150.28 N/mm, respectively. When used as a casing material for the ripening of Tulum cheese, the effect of the skin's properties such as Oxygen, water vapor, and air permeability on the product was found to be significant. The present study determined that goatskin's outward air permeability was 6.6-10.95 times higher than the inward air permeability.

Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat.

Physicochemical properties, bacterial communities, and volatile compounds of mutton sausage produced from Jianzhou Big-Eared goat meat during natural ripening were investigated. Firmicutes and Bacteroidetes accounted for over 66% of all operational taxonomic units (OTUs) throughout the whole process, with Lachnospiraceae_NK4A136_group and Staphylococcus as the predominant genus during the early and later ripening periods, respectively. The evolution of microbial composition became less rich and diverse. The uncultured bacterium, the Lachnospiraceae_NK4A136_group, and Staphylococcus were marker bacteria on days 0, 7, and 26, respectively, with none on day 16. The bacteria distribution seemed to influence the volatile profile of mutton sausage throughout processing, with the bacterial composition on day 0 and day 7 clustered separately from day 16 and day 26, and the same pattern for the volatile profile. Meanwhile, the concentration of total volatile fraction significantly increased, and the majority of the volatile compounds were generated during late ripening. Non-anal, hexanal, decanal, heptanal, dodecyl aldehyde, benzaldehyde, 3-methylbutanal, γ-dodecalactone, 2-pentylfuran, and 1-octen-3-ol were key volatile compounds, contributing to the overall mutton sausage flavors. Based on Spearman’s correlation analysis, Staphylococcus as well as Psychrobacter were positively correlated with the production of the key volatile compounds, and other bacteria such as Lachnospiraceae_NK4A136_group, Bacteroides, Lactobacillus, Prevotella_1, Odoribacter, and so on were associated with the production of most alcohols and esters.

Application of Artificial Intelligence in Applied Biology and Health Sciences

In modern world, artificial intelligence will substitute or magnify human competency in Applied Biology and Health Sciences. AI is the cognitive brilliance manifested by machines or software. AI is growing as an outstanding field in information technology as it enriched the mankind in many circumstances. The application of AI across different disciplines promises an alternative sustainable solution for all human problems. AI is developed in last 10 years as a life changer; when it stated solving human problems easily. This includes solving protein architecture, drug discovery and design, drug recycling, drug safety, diagnose patients, to choose a suitable crop, to determine when to fertilize crops, to avoid adulteration of seeds, to diagnose the crop infections, for proper application of pesticides and herbicides, to identify and removal of weeds, to identify natural ripening of fruits, for the detection of food nutrient value, agri-products for the health and weather forecasting.

Effects of Ethylene Degreening on Peel Color, Physical Quality, and Chemical Content of Ambon Kuning (Musa acuminata Colla)

The natural ripening of ambon kuning, a typical banana widely consumed in Indonesia, tends to produce a non-uniform yellowish peel color of the fruits. Some degreening techniques using calcium carbide or ethepon, although improving the peel color appearance, may pose a safety risk compared to ethylene degreening, a technique using ethylene gas, a gas naturally produced by the fruit. This study aimed to determine the effect of ethylene degreening on changes in peel color, physical quality, and chemical content of ambon kuning and determine the combination of treatment that produces the best results. Taguchi design, with two levels for each of the three treatment factors (ethylene gas concentrations of 185.2 and 277.8 ppm, storage temperatures of 16±1 and 29±1 °C, and gas exposure time of 48 and 72 hours) was applied to banana samples stored in a hermetic bag in a temperature-controlled container. Grey Relational Analysis (GRA) was applied to get the best results considering multiple performance measures: peel color (measured as lightness L*-, green -a*-, and yellow b*-values), hardness of peel and pulp, total dissolved solids, total chlorophyll, and total carotenoids contents. The best results were obtained when degreening was carried out with a gas concentration of 185.2 ppm at a storage temperature of 16±1 °C for 48 hours.

Influence of freezing and heating conditions on grape seed flavan-3-ol extractability, oxidation, and galloylation pattern

In cool-climate viticulture, the short growing season can influence grape seed maturation by reducing the apparent oxidation of flavan-3-ol monomers and associated increase in seed browning. A reduction in seed maturation increases the potential extraction of flavan-3-ol monomers into wine during maceration operations, heightening bitterness. Here, we carried out a 2 × 2 factorial experiment to test the ability of freezing and heating treatments to advance maturation (decrease flavan-3-ol, improve browning) of (Vitis vinifera L.) Pinot noir and Cabernet Sauvignon seeds over a 24-h incubation period. Only freezing significantly increased seed browning in both cultivars. Subsequent correlations with seed flavan-3-ol monomer concentrations suggest that freezing enhanced the oxidation of these compounds. Interestingly, natural ripening and freezing reduced galloylated flavan-3-ol monomers to a greater extent than non-galloylated ones. This study provides new information regarding the susceptibility of flavan-3-ol monomers to freezing and heating, and also suggests that freezing can advance the maturation the seeds of under-ripe red vinifera grapes.

The UV-B-Induced Transcription Factor HY5 Regulated Anthocyanin Biosynthesis in Zanthoxylum bungeanum.

Pericarp color is an important economic characteristic of Zanthoxylum bungeanum. Anthocyanins are the main reason for the pericarp’s red appearance in Z. bungeanum. In this study, through the combined analysis of the metabolome and transcriptome, HY5, whose expression is highly correlated to changes in the anthocyanin content, was screened and identified. Under natural ripening conditions, the Z. bungeanum fruit gradually changed in color from green to red, while bagging resulted in the fruit maintaining its green color. After unbagging, the fruit gradually turned red, and the ZbHY5 expression and anthocyanin content increased. In addition, the leaves changed from green to red after exposure to UV-B radiation, and the ZbHY5 expression and anthocyanin content increased. The transient overexpression of ZbHY5 deepened the redness of the Z. bungeanum leaves and promoted the expression of ZbHY5 and ZbMYB113 as well as anthocyanin accumulation. Bimolecular fluorescence complementation (BIFC) showed that there was an interaction between ZbHY5 and ZbMYB113. These results revealed that under UV-B irradiation, ZbHY5 might regulate the expression levels of the structural genes related to anthocyanin biosynthesis through combination with ZbMYB113, thereby affecting anthocyanin accumulation. This finding provides useful insights for further studies focusing on UV-B-induced anthocyanin accumulation in Z. bungeanum.

Quality Comparison of Naturally and Artificially Ripened ‘Monthong’ Durian (Durio zibethinus) Fruits Harvested at Various Maturity Stages

The effects of artificial and natural ripening approaches on the quality of ‘Monthong’ durians harvested at various maturity stages were investigated. The fruits were harvested at the maturity stages of 110 (~ 80% maturity), 115 (~ 85% maturity) and 120 (~ 90% maturity) days after anthesis (DAA) and were then artifically ripened by smearing ethephon on peduncle cut surfaces, or were allowed to naturally ripen at room temperature (28±2°C). The ripening period and quality of the ripened durians were determined and compared with the tree-ripened durians (130 DAA). The fruits harvested at 110, 115 and 120 DAA fruits were naturally ripened on days 9, 6 and 4, respectively, after harvesting. All fruits treated with ethephon had ripened on 3 days. Durians at more mature stages had higher pulp yellowness and carotenoid content while the ripening approach had no influence on both parameters. Pulp firmness of naturally ripened durians was lower than artifically ripened fruits. The starch content of the130 DAA fruits was high and similar to durians harvested at 120 DAA, after ripening. The tree-ripened durians had the highest soluble solids content (SSC) and total sugars contents (TSC). The values of SSC and TSC of naturally ripened fruits were higher than those of artificially ripened fruits. Durians harvested at more maturity had higher antixodant capapcity compared to yourger durians. Natural ripening induced antioxidants more than artifical ripening. In conclusion, artificial ripening hastened the ripening period, and the quality of 120 DAA durians after ripening was close to that of 130 DAA fruit.

Influence of temperature on natural ripening of mango

The aim of the study was to investigate the effect of different temperature regimes on natural ripening quality of mango cv.Arka Aruna. Fruits of optimum maturity were subjected to ripening at three different temperatures (18, 25 and 40°C) and controlled RH (92 to 93%). The stored fruits were analysed for its physico-chemical attributes on 1st, 3rd, 5th, 7th, 9th and 11th day of storage. Results indicated progressive decrease in firmness, titrable acidity (TA) and ascorbic acid with the advent of ripening, whereas physiological loss in weight (PLW), p-carotene, total soluble solids (TSS), total sugar, reducing sugars and hue angle increased with the progression of ripening. Fruits stored at 18°C retained good quality and were acceptable till the 11th day of storage. However, those stored at 25°C and 40°C lasted only for 7 days and 4–5 days, respectively. Pearson correlation analysis exhibited a relationship of increasing trend of p-carotene, total soluble solids (TSS), total sugars, reducing sugars and hue angle with the advancement of ripening. However, firmness, titratable acidity (TA) and ascorbic acid followed relationship of decreasing trend with the advancement of ripening. Besides, principal component analysis (PCA) was conducted for overall variability of the quality attributes, and found that ascorbic acid contributed to maximum variation in the ripening parameters of fruits.