Plum Skin Research Articles

Integrative Analysis of Fruit Quality and Anthocyanin Accumulation of Plum cv. 'Cuihongli' (Prunus salicina Lindl.) and Its Bud Mutation.

Fruit color is one of the quality indicators to judge the freshness of a plum. The coloring process of plum skin is valuable for research due to the high nutritional quality of anthocyanins found in plums. 'Cuihongli' (CHL) and its precocious mutant variety 'Cuihongli Red' (CHR) were used to analyze the changes of fruit quality and anthocyanin biosynthesis during plum development. The results showed that, during the development of the two plums, the total soluble solid and soluble sugar contents were highest at the mature stage, as the titratable acid trended gradually downward as the fruits of the two cultivars matured, and the CHR fruit showed higher sugar content and lower acid content. In addition, the skin of CHR turned red in color earlier than CHL. Compared with CHL, the skin of CHR had higher anthocyanin concentrations, higher activities of phenylalanine ammonia-lyase (PAL), chalcone isomerase (CHI), dihydroflavonol-4-reductase (DFR), and UDPglucose: flavonoid-3-O-glucosyltransferase (UFGT), and higher transcript levels of genes associated with anthocyanin production. In the flesh of the two cultivars, no anthocyanin content was detected. Taken together, these results suggest that the mutation exerted a major effect on anthocyanin accumulation via modification of the level of transcription; thus, CHR advances the ripening period of 'Cuihongli' plum and improves the fruit quality.

In vitro fermentability of a broad range of natural ingredients by fecal microbiota from lean and obese individuals: potential health benefits

The prevalence of obesity and related complications is continuously increasing while the gut microbiota might have a significant role to address this challenge. In this context, the food industry generates large amounts of residues that could be likely revalorised as functional ingredients. Hence, we evaluated the fermentability of food skins, husks, shells, trimming residues, mosses and mushrooms, which were subjected to in vitro fermentation with faecal microbiota from lean and obese adults. We demonstrated for the first time that pumpkin skin is highly fermented by human faecal microbiota showing pH-lowering effects and promoting gas and SCFA production. Furthermore, brewers’ spent grain generated an inulin-like SCFA profile after microbial fermentation, whereas Irish moss, plum skin, quinoa husk and mushrooms, including Armillaria mellea and Boletus edulis, showed high fermentation rates. Remarkably, although propionate production was significantly higher in obese individuals, the fermentability of the ingredients was similar between lean and obese conditions.

Detection of Quantitative Trait Loci Controlling the Content of Phenolic Compounds in an Asian Plum (Prunus salicina L.) F1 Population.

Consumption of fresh fruit is known to protect against non-communicable diseases due to the fruit's content in compounds with an antioxidant capacity, among them is polyphenols. Asian plums (Prunus salicina L.) accumulate more than 40 phenolic compounds, with a remarkable diversity in their profiles, depending on the variety and environmental conditions. Although candidate genes have been indicated to control this trait, the loci controlling its phenotypic variation have not yet been defined in this species. The aim of this work was to identify the quantitative trait Loci (QTL) controlling the phenolic compounds content in the Asian plum skin and flesh. Using UHPLC-DAD-Orbitrap-MS, we determined that cyanidin-3-glucoside and cyanidin-3-rutinoside are the main anthocyanins in Asian plums. Other anthocyanins found to a lesser extent were tentatively identified as cyanidin bound to different sugar and procyanidin moieties. Then we phenotyped fruits of 92 and 80 F1 seedlings from the cross < “98.99” × “Angeleno”> (98 Ang) for two harvest seasons. We used HPLC-DAD to quantify single anthocyanin and spectrophotometric techniques to determine the total content of phenols, flavonoids, procyanidins, and antioxidant activity (DPPH and FRAP). To determine the phenotype-genotype association of phenolic compounds content, phenotypic values (adjusted by linear mixed-effects models), genotypic data and linkage maps were analyzed with the multiple QTL model (MQM) approach. We found a total of 21 significant trait-marker associations: 13 QTLs segregating from “98.99” and 8 QTLs from “Angeleno.” From these associations, 8 corresponded to phenolic compound content in the flesh and 13 in the skin. Phenotype variance was explained by the detected loci, ranging from 12.4 to 27.1%. The identified loci are related to the content of cyanidin-3-glucoside (LG4), cyanidin-3-rutinoside (LG4), total flavonoids and procyanidins (LG5 and LG8), and minor anthocyanin compounds (LG3 and LG4). These results will help improve the efficiency of breeding programs for the generation of Asian plum varieties with high phenolic compound content.

Influence of rootstocks on the chemical composition of the fruits of plum cultivars

This paper presents the chemical composition of the fruits of three European plum cultivars (‘Cacanska Rana’, ‘Cacanska Lepotica’, and ‘Cacanska Najbolja’) grafted on four rootstocks (Myrobalan, ‘Pixy’, ‘Fereley’, and ‘St. Julien A’). The rootstock/cultivar combinations significantly influenced the content of most of the phenolic compounds in the plum skin and flesh. The total anthocyanin content in the skin ranged from 1.87 to 7.33 mg cyanidin-3-glucoside g−1 fresh weight. The major phenolic compound in the skin was rutin, which ranged from 95 to 238 mg kg−1, while in the flesh, cinnamic acid and catechin were dominant. The total sugar content in the fruit ranged from 66.2–147 mg g−1. The highest glucose and fructose contents were in ‘Cacanska Lepotica’, then in ‘Cacanska Najbolja’, and the lowest were in ‘Cacanska Rana’ cultivar. The highest contents of glucose and sucrose were found in fruits from trees grafted on Myrobalan rootstock, and the lowest in fruits from trees grafted on ‘St. Julien A’ rootstock. The rootstocks significantly influenced the potassium, calcium, and copper contents in the plum fruit. The results of this study demonstrate the significant effect of rootstocks on the phenolic and sugar profiles, and on the mineral content of the plum fruits.

High-Frequency Raman Analysis in Biological Tissues Using Dual-Wavelength Excitation Raman Spectroscopy

A dual-wavelength excitation Raman probe with laser inputs at 866 nm or 1064 nm is customized and integrated into a compact Raman spectrometer that is based on an InGaAs detector. Under 1064 nm illumination, the spectrometer detects fingerprint Raman signals below 2000 cm-1. While under 866 nm illumination, the spectral range is extended to cover high-frequency region (2400-4000 cm-1) that includes major C-H and O-H Raman vibrations. We demonstrate that the dual excitation InGaAs Raman is beneficial in detecting high-frequency Raman signals, especially water contents in high-fluorescent biological samples such as human dental tissues, grape skin, and plum skin due to the suppressed fluorescence interference.

The Changes of Polyphenols, Flavonoids, Anthocyanins and Chlorophyll Content in Plum Peels during Growth Phases: from Fructification to Ripening

Samples from ‘Stanley’, ‘Vânăt de Italia’ and ‘Tuleu Gras’ plum cultivars were collected from two different positions of the tree crown (i.e., inside, and periphery of the crown) at six different harvesting times, starting with the phase when plum fruits were the size of a bean until they reached full maturity at 21 days intervals. The main phytochemicals of plum skin during fruit development were analyzed. Total polyphenols from plum skin showed variations throughout the fruit growth (200.6 to 1244.5 mg GAE 100g-1), a relatively ascending trend being noticed. For ‘Stanley’ DPPH-Scavenging Activity, statistically insignificant differences (p &gt; 0.05), with values between 47.4% and 51.5%, were found, similar trends being observed for ‘Vânăt de Italia’ and ‘Tuleu Gras’. The total flavonoid content in the analyzed plum fruits statistically significantly decreased (p &lt; 0.05) from fructification to ripening for ‘Stanley’ and ‘Tuleu Gras’. On the other hand, variations were registered for ‘Vânăt de Italia’ cultivar which had the highest flavonoid content on the sixth harvesting phase. Anthocyanin content accumulated in ‘Vânăt de Italia’ plum peel showed increasing values during fruit development, regardless of the harvesting phase, variety or position, while a slightly decreasing trend was found for ‘Stanley’ and ‘Tuleu Gras’ varieties. The largest quantity of total chlorophyll (287.4 µg g-1) was found in the fructification phase, followed by a continuous decrease until ripening, whatever the variety or crown position.

Enhancing Coloration and Extending the Shelf Life of Plums While Alleviating Leaf Abscission by Utilizing Lisophosphatidylethanolamine and Oleic Acid

Poor coloration of “Kelsey” plum fruits is considered one of the major problems that have been facing Egyptian growers, which hindered the expansion of “Kelsey” plum cultivation. Producers are in critical need to an effective treatment that enhances skin coloration while maintaining their keeping quality and their shelf life after harvest. Thus, the application of Ethrel, as an ethylene-releasing compound could increase anthocyanin content in plum skin. However, it has negative impact on leaf defoliation, yellowing in addition to its adverse effect on fruit storability. Thus, the objectives of this study were to enhance coloration of plums by using Ethrel before harvest in a new formulation to mitigate its damaging effects on leaves and fruits. Treatments included water as the control, Ethrel at 500 ppm alone or in a combination with either lisophos or oleic acid in addition to Ethrel plus both lisophos at 400 ppm and oleic acid at 400 ppm. Meanwhile, each of lisophos and oleic acid were applied individually. The results proved that the incorporation of both lisophos and oleic acid in one formulation with Ethrel mitigated the adverse effects of Ethrel on leaf abscission, leaf senescence and fruit shelf life and enhanced anthocyanin content in plums skin, in addition to prolonging their shelf life. Meanwhile, the incorporation of either lisophos or oleic acid to Ethrel resulted in greater anthocyanin content as compared with the control. Moreover, the formulation containing Ethrel plus both lisophos and oleic acid caused a significant increase in anthocyanin as compared with Ethrel alone or in the presence of either one of the two compounds. Furthermore, electrolyte leakage was significantly decreased in fruit tissue treated with Ethrel plus both lisophos and oleic acid. While lisophos alone resulted in the lowest percentage of such leakage of electrolytes in a consistent manner. In conclusion, this study provided an applicable solution to plum growers that could be adapted on a field scale to solve the problem of color enhancement without an associated leaf abscission or short shelf life by using Ethrel in a formulation containing lisophos and oleic acid.

Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation

Fibre microparticles (MPCs) obtained from Japanese plum (Prunus salicina) skin and flesh through ethanolic extraction retained polyphenolic compounds, mainly proanthocyanidins, in 170–200 mg/100 g MPCs levels. Also, phenolics such as anthocyanins (cyanidin 3-galactoside and 3-rutinoside), responsible for red-purple colour, and flavonoids (quercetin derivatives), were found in significant proportions only in the skin MPCs. The MPCs-polyphenolic extract showed antioxidant capability (DPPH and FRAP assays) as well as protective effect against the oxidative stress induced by tert-butylhydroperoxide (t-BOOH) when biologically evaluated on kidney cells, joined to a low cytotoxicity (50%-cytotoxic concentration >100 µg/mL). This is important since health benefits of barely absorbed proanthocyanidins rest on their permanence into the intestine, interfering with oxidative stress implicated in inflammatory disorders. Higher proportions of pectins found in flesh MPCs and of lignin in skin MPCs can provide different fibre functionality. Plum MPCs obtained can be useful as antioxidant natural additives and ingredients for functional food preservation.

Effect of Ultrasound-Assisted Osmotic Dehydration Pretreatment on Drying Kinetics and Effective Moisture Diffusivity of Mirabelle Plum

Conventional air drying of plum is a slow and energy-intensive process because of its waxy skin having low permeability to moisture. Ultrasound application in drying foodstuffs aims at reducing the time needed to process and improve the quality characteristics of dried product. In this study, the effect of ultrasound-assisted osmotic dehydration pretreatment on drying kinetics and effective moisture diffusivity of Mirabelle plum during drying was examined. Pretreatments including ultrasonication time at two levels (10 and 30 min), osmotic solution concentration at two levels (50 and 70% sucrose) and immersion time in osmotic solution at four levels (60, 120, 180 and 240 min) were performed. Results showed that application of ultrasound-assisted osmotic dehydration pretreatment can lead to a significant increase in effective moisture diffusivity (from 5.84 × 10−9 to 7.36 × 10−9 m2/s) resulting in a 20% decrease in drying time, and thus involving a higher energy saving and preserving heat labile nutrients. Practical Applications The Mirabelle plum is appreciated by consumers for its health benefits. Drying is among the most popular methods to prolong its shelf life. The Mirabelle plum's skin consists of an underlying amorphous wax layer adjacent to the cuticle proper, together with crystalline granules of wax protruding from the surface. The waxy skin has a low permeability to moisture that increases drying time leading to possible quality deteriorations. Therefore, any pretreatment for plum drying processes that decreases drying time by reducing the initial moisture content and preserves the prune (dried plum) quality is of considerable interest. Methodologies such as ultrasound-assisted osmotic dehydration can be implemented as an alternative pretreatment to reduce drying time and, consequently, processing costs. This study provides information on the effects of operating conditions (sonication time, concentration of osmotic solution and immersion time in the osmotic solution) on drying kinetics, total processing time and effective moisture diffusivity.

Shelf life stability of red‐fleshed plum nectars: role of polyphenol fortification on quality parameters

SummaryThe effect of polyphenol fortification of red‐fleshed plum nectars by addition of plum skin extract on the stability of quality, defined in terms of sensory attributes, phenolic composition and antioxidant activity, during shelf life storage was investigated. The sensory attributes were stable throughout the 3‐month storage period at 5 °C for the control and fortified formulations. Among the phenolic compounds measured only the anthocyanins decreased during the storage period; however, the total antioxidant activity was not affected. The loss of red colour was less pronounced compared to the loss of anthocyanins for both formulations. This might be attributed to enhanced co‐pigmentation as the content of the co‐pigment, neochlorogenic acid, increased, while flavonols remained stable during storage. Polyphenol fortification enhanced the retention of red colour, polyphenol content and total antioxidant capacity compared to the control formulation.

Enhancing the polyphenol content of a red‐fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol‐rich extract from the skins

Plum skins are a waste product generated during production of plum juice or pulp. Polyphenols, shown to have various health-promoting properties, can be recovered from this waste product. Red-fleshed plum nectar formulations containing plum skin extract in varying amounts were characterised in terms of intensity of sensory attributes, consumer acceptability, colour, polyphenol content and antioxidant activity. Commercial beverages containing red fruits were used as benchmarks. The polyphenolic profile of the plum skin extract was similar to that of the pulp, including anthocyanins, flavonols, flavan-3-ols and a phenolic acid. Addition of the extract to plum nectar, which enhanced the colour, polyphenol content and antioxidant capacity, was limited by its negative sensory impact. The formulations were deemed acceptable by consumers, although a decrease in positive sensory attributes (plum flavour, plum aroma and sweetness) and an increase in negative sensory attributes (plant-like flavour, plant-like aroma, acidity and astringency) were observed with increasing skin extract content. The formulations compared favourably with commercial beverages in terms of colour total polyphenol content and antioxidant activity. Plum skins were successfully used to enhance the functional status of plum nectar. Use of a functional ingredient from plum skins is, therefore, a feasible value-addition strategy.

Sorption Isotherm, Glass Transitions and State Diagram for Freeze-dried Plum Skin and Pulp

Differential scanning calorimetry (DSC) was used to determine phase transitions of freeze-dried plums. Samples at low and intermediate moisture contents, were conditioned by adsorption at various water activities (0.11≤aw≤0.90) at 25°C, whereas in the high moisture content region (aw&gt;0.90) samples were obtained by direct water addition, with the resulting sorption isotherm being well described by the Guggenheim-Anderson-deBoer (GAB) model. Freeze-dried samples of separated plum skin and pulp were also analysed. At aw≤0.75, two glass transitions were visible, with the glass transition temperature (Tg) decreasing with increasing aw due to the water plasticising effect. The first Tg was attributed to the matrix formed by sugars and water. The second one, less visible and less plasticised by water, was probably due to macromolecules of the fruit pulp. The Gordon-Taylor model represented satisfactorily the matrix glass transition curve for aw≤0.90. In the higher moisture content range Tg remained practically constant around Tg′ (−57.5°C). Analysis of the glass transition curve and the sorption isotherm indicated that stability at a temperature of 25°C, would be attained by freeze dried plum at a water activity of 0.04, corresponding to a moisture content of 12.9% (dry basis).

Man of War

PRETEND I KIDNAPPED YOU. That's what men back east did. They scratched GTT on their doors, and threw their womenfolk in the wagon. Gone to Texas, the headshot photographer Brill laughed. His leggy pas senger, Taila, whose plum skin lips reminded him of wife no. l's, smiled without showing her teeth. He had begun to tire of grinning bimbos and liked the girl's hint of Elizabethan difference. But he assumed her name like his own was fake. He wove into another lane, not using his turn blinker. You're on part of the old Chisholm Trail. He listened to the purr of his powerful Thunderbird as it climbed bluffs that overlooked the Brazos River. Really. Taila chewed on a strand of her chocolate brunette hair. Now her slightly parted lips appeared hungry. She wore a jean micro with silver butterfly buckle and a hot pink triangle halter that looked made out of

A mathematical model of mass transfer in spherical geometry: plum ( Prunus domestica) drying

In this paper the analytical solution of a mathematical model of mass transfer in spherical geometry is presented for boundary conditions useful for simulating drying processes of fruit with near spherical stones. This model is applied to analyse the efficiency of a new pre-treatment for a prune drying processes. The new proposed physical abrasion pre-treatment increases the plum drying rate at 60 °C. The mathematical model here presented allows a complete comparison of the experimental results obtained with this pre-treatment and with traditional ones. In particular the greater efficiency of the new physical pre-treatment appears to be due to the enhancement of the water diffusivity in the plum skin. The dipping pre-treatment with ethyl oleate gives an enhancement of the diffusivity in the skin too, but it have lower efficiency and implies many problems due to the use of chemical additives.

Role of the waxy skin layer in moisture loss during dehydration of prunes.

Permeability studies of water through the skin and flesh of d'Agen plums have been carried out by radiotracer and PGSE NMR techniques as a function of moisture content. The results have shown that the diffusion coefficient of water through the skin layer increases as the fruit is dried at 70 degrees C or above. By contrast, the water diffusion through the fruit becomes more hindered as moisture is lost and structural collapse of the cell layers takes place. Values for diffusion coefficients of water at 21 degrees C through the fruit of 1 x 10(-)(9) m(2) s(-)(1) for fresh plums and 2.0 x 10(-)(10) m(2) s(-)(1) for fruit dried to 50% moisture content (wet basis) were found. Structural studies using scanning electron microscopy techniques were also performed. These showed that drying induces marked changes to the waxy skin layer of the fruit as well as the fruit flesh. These results are discussed in terms of the important role that the plum skin has in modulating the moisture loss process during dehydration, particularly at early stages of drying.

Water Sorption Enthalpy‐Entropy Compensation Based on Isotherms of Plum Skin and Pulp

ABSTRACT: The net isosteric heat and entropy of water sorption were calculated for plum, based on sorption isotherms obtained by the static gravimetric method at different temperatures (20 to 70 °C). The Guggenheim‐Andersonde Boer model was applied to the experimental data giving a good agreement between experimental and calculated values. The net isosteric heat of water sorption, estimated by applying Claussius‐Clapeyron equation to sorption isotherms, was found to be different for plum skin and pulp, mainly at low moisture contents, and could be well adjusted by an empirical exponential relationship. Plots of enthalpy in contrast to entropy provided the isokinetic temperatures for skin and pulp, indicating an enthalpy‐controlled sorption process. Thermodynamic data on water sorption for plums are not found in literature, as opposed to prunes for which the data are abundant.

A NEW COUPLER FOR RAPID INTESTINAL ANASTOMOSIS.

The variety of mechanical devices and stitches recommended for intestinal anastomosis is so great as to sufficiently prove all to be inadequate. The loss of one of my patients in whom I placed a Murphy button, on account of a plum skin occluding its small aperture like a valve, brought forcibly to my notice the danger in its employment. The loss of two others, however, in which I subjected them to the shock incident to prolonged exposure of the intestines during suturage with mauling and bruising and needle puncturing common in such cases, made me still unwilling to lay aside Murphy's contrivance. I began a series of experiments seeking to elaborate some device which would possess the advantages of the Murphy or the Frank button but with an aperture of ample dimensions and admitting of a larger and wider intestinal overlap. I determined, also, to do away with stitching of