Red-fleshed Varieties Research Articles

Physiological responses, nutritional quality and aroma volatiles of the red-fleshed kirkwood navel and ruby valencia oranges during postharvest cold storage

This study evaluates the postharvest performance and responses of the red-fleshed Kirkwood Navel and Ruby Valencia oranges to cold storage (28 d at 2 °C) and shelf-life (5 d at 20 °C) in comparison with the standard varieties Washington Navel and Valencia late, respectively. Fruit of Kirkwood and Ruby exhibited lower chilling injury than the reference varieties while maintained similar weight loss and peel firmness. Moreover, the large concentration and the original composition of carotenoids in the pulp of Kirkwood and Ruby was preserved during the postharvest storage. Similarly, the content of vitamin C, phenolics and flavonoids, and the higher lipophilic antioxidant capacity and the capacity to quench singlet oxygen of the red-fleshed oranges remained unaltered after the whole storage period. The content of other compounds as tocopherols and sugars increased at the end of the storage period in fruit of the red-fleshed varieties. Monoterpenes, norisoprenoids, ethanol, aldehydes and ethyl esters were the compounds that exhibited the major changes during the postharvest storage, especially in the red-fleshed varieties. The profile of volatile compounds of Kirkwood and Ruby fruit was characterized by higher levels of norisoprenoids, monoterpenes, long-chain aldehydes, and variable content of aliphatic esters compared to the reference varieties. Altogether, our results indicated that Kirkwood Navel and Ruby Valencia oranges show good postharvest performance and potential for long-term cold storage, ensuring their quality and retaining their enhanced properties and added value to consumers. Data availabilityAll data are available in the manuscript or supplementary materials.

A comprehensive analysis of carotenoids metabolism in two red-fleshed mutants of Navel and Valencia sweet oranges (Citrus sinensis).

Kirkwood Navel and Ruby Valencia are two spontaneous bud mutations of the respective parental lines of sweet orange (Citrus sinensis) Palmer Navel and Olinda Valencia, showing an atypical red pigmentation of the pulp. These red-fleshed varieties are commercially available and highly attractive for consumers but their carotenoid metabolism and the basis of the mutation have not been investigated. The red colour of Kirkwood and Ruby pulp was observed from the very early stages of fruit development until full maturity and associated with an altered carotenoid profiling. The red-fleshed varieties accumulated from 6- up to 1000-times more total carotenoids compared to the standard oranges. Specifically, the pulp of Kirkwood and Ruby accumulated large amounts of phytoene and phytofluene, and moderate contents of lycopene. Moreover, the red-fleshed oranges contained other unusual carotenes as δ-carotene, and lower concentrations of downstream products such as β,β-xanthophylls, abscisic acid (ABA) and ABA-glucosyl ester. This peculiar profile was associated with chromoplasts with lycopene crystalloid structures and round vesicles likely containing colourless carotenes. The flavedo and leaves of Kirkwood and Ruby showed minor changes in carotenoids, mainly limited to higher levels of phytoene. The carotenoid composition in Kirkwood and Ruby fruits was not explained by differences in the transcriptional profile of 26 genes related to carotenoid metabolism, covering the main steps of biosynthesis, catabolism and other processes related to carotenoid accumulation. Moreover, sequence analysis of the lycopene cyclase genes revealed no alterations in those of the red-fleshed oranges compared to the genes of the standard varieties. A striking event observed in Kirkwood and Ruby trees was the reddish coloration of the inner side of the bark tissue, with larger amounts of phytoene, accumulation of lycopene and lower ABA content. These observation lead to the conclusion that the mutation is not only manifested in fruit, affecting other carotenogenic tissues of the mutant plants, but with different consequences in the carotenoid profile. Overall, the carotenoid composition in the red-fleshed mutants suggests a partial blockage of the lycopene β-cyclization in the carotenoid pathway, rendering a high accumulation of carotenes upstream lycopene and a reduced flow to downstream xanthophylls and ABA.

Metabolomic Characterization of Commercial, Old, and Red-Fleshed Apple Varieties.

In this study, a metabolomic investigation was presented to correlate single polyphenolic compounds in apple pulp with quality characteristics such as antioxidant activity and content of phenolic compounds and anthocyanins in apple skin. Since the concentration of these compounds is influenced by environmental factors, the twenty-two apple cultivars originate from the same site. The polyphenolic compounds were analyzed by ultra-high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS). The antioxidant activity, phenolic content, and anthocyanins were evaluated on the sunny and the shady sides of apple skin by spectrometric assays. In old apple varieties, the measured parameters were higher than in the commercial and red-fleshed varieties. By contrast, the profile of flavan-3-ols and anthocyanins was variable amongst commercial and red-fleshed varieties. The partial least square (PLS) method was applied to investigate the association between the skin proprieties and the metabolic profile of the pulp. The highest coefficients of determination in prediction (Q2) were obtained for compounds quantified in old cultivars. These results provided information to define the old apple varieties as a reliable group based on the pathway of the antioxidant compounds and anthocyanins content. Our results show the possibility to find cultivars with promising health features based on their content of polyphenols suitable for commercialization or breeding.

Carotenoid composition and bioaccessibility of papaya cultivars from Hawaii

Papaya (C. papaya) is a rich source of bioactive compounds. However, fruit bioactive content varies greatly depending on factors such as the variety and growing location. In this study, three yellow-fleshed papaya cultivars (Lāʻie Gold, Rainbow, Kapoho Solo) and two red-fleshed cultivars (Sunset and Sunrise) were harvested from different locations throughout the Hawaiian Islands and analyzed for their mineral and carotenoid content using ICP-MS and HPLC, respectively. Bioaccessibility of carotenoids across papaya cultivars were compared using an in-vitro digestion model. Yellow-fleshed papayas contained two major carotenoids: β-carotene and β-cryptoxanthin. In addition to these two carotenoids, red-fleshed papayas also contained high lycopene levels. Varietal and geographical differences were evident in both carotenoid content and their bioaccessibility. β-cryptoxanthin was the main carotenoid among yellow-fleshed cultivars, Laie Gold, Rainbow and Kapoho Solo (242.9–739.5 μg/100 g), followed by β-carotene (152.4–331.0 μg/100 g). The red-fleshed varieties, Sunset and Sunrise, contained 1089.6–1570.4 μg lycopene /100 g. Papayas (100 g) contained 6% and 8% of the dietary reference intake (DRI) for Cu and Mg, respectively, but less than 3% of the DRI for other minerals. Among yellow-fleshed papayas, total carotenoid bioaccessibility was highest in the Rainbow variety from Keaʻau and Kapoho farms on the Island of Hawaii. Bioaccessibility of lycopene from red-fleshed papayas ranged from 1.5–11.4%. Altogether, these findings suggest that not only variety, but also different growing location alter the content and bioaccessibility of carotenoids in papaya.

Trends and Constraints in Guava (Psidium Guajava L.) Production, Utilization, Processing and Preservation in Kenya

ABSTRACT The guava fruit is a highly palatable and nutritious tropical fruit with a pleasant flavor. It is abundant at moderate prices in Kenya. However, limited processing and poor market returns result in high annual losses of the fruits. This study aimed at assessing the production, utilization, preservation and processing of guavas in Kitui and Taita Taveta counties, Kenya. Data collection (n = 417) was carried out by using a semi-structured questionnaire administered to guava farmers. Guavas were reported to grow naturally by most (83.9%) respondents although 37% had also planted the guava trees. The red-fleshed guavas were the most common varieties (97.6%) in the respondents’ farms compared to the white (49%) and strawberry (0.2%) varieties. Almost half of the respondents (46.6%) had both white- and red-fleshed varieties. Guavas were mainly used for household consumption (97.4%) although 30.5% of the respondents also sold the fruits. The marketability of guavas was significantly different (p ≤ 0.05) between the two counties with market access being more difficult in Taita Taveta (χ2 = 105.3,p < .001) compared to Kitui. Most (60%) of the respondents did not know of any processed guava products irrespective of their levels of education and gender (p > .05). Despite the high production of guavas in the country, processing remains extremely low (3.1%) due to limited knowledge (74.8%) and lack of appropriate equipment (65.9%) leading to the fruit’s economic under exploitation. There is a need for a structured system focused on guava value addition, reducing the fruits’ postharvest losses and increasing their economic and nutritional potential.

Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested by principal component analysis (PCA), which was consistent with the e-nose results. PCA analysis showed that Huabai 1(white flesh cultivar)had a prominent volatile profile characterized by higher concentrations of C6 aldehydes and alcohols, (E)-2-hexanal, (Z)-3-hexenal and hexanal, (Z)-3-hexenol, (E)-2-hexenol and hexanol. In comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content. These volatile compounds served to recognize and classify all of the analysed varieties.

Relative susceptibility of commercial watermelon varieties to powdery mildew

Powdery mildew (PM) of watermelon caused by Podosphaera xanthii has been occurring more frequently in recent years than in the past and now growers routinely apply fungicides to manage PM. Powdery mildew is known to be able to cause a significant yield reduction in watermelon. The current study was conducted in 2014, 2015 and 2016 to determine the relative susceptibility of twenty six watermelon varieties (seeded and seedless) and three pollenizers to P. xanthii populations prevailing in Charleston, South Carolina. USVL677-PMS, which is highly susceptible to PM and USVL531-MDR, which is resistant to PM were included as controls. A randomized complete block design with three replications was used each year and plants were rated on a 0–10 scale of increasing disease severity. During all three years, USVL677-PMS was the most susceptible line with the highest values for area under disease progress curve (AUDPC). Disease severity at the last ratings for USVL677-PMS ranged from 61 to 82%. In comparison USVL531-MDR was very resistant to PM based on disease severity (1–3%) and AUDPC. The commercial pollenizers, SP5, SP6 and Lion were all resistant to PM (1–5% disease severity) and had significantly lower AUDPC compared to USVL677-PMS and most other varieties evaluated. Among the red fleshed varieties, Suprema (seedless variety), was relatively resistant compared to other seeded and seedless varieties. Most of the seeded varieties evaluated (e.g. Malali, Black Mama, Mickey Lee) were highly susceptible to PM, however, some were relatively less susceptible (e.g. Declaration) under field conditions. Currently very few to no varieties with high levels of resistance to PM are available and there is a need to develop newer resistant varieties as PM is occurring more frequently during the growing season.

EFFECT OF THE PRODUCTION PROCESS ON THE CONTENT OF ANTHOCYANINS IN DRIED RED-FLESHED POTATO CUBES

This study aimed at determining the effect of particular stages in the laboratory manufacture of dehydrated potato cubes on the stability of anthocyanin content in red-fleshed potato varieties. The raw material used in the study was potatoes of the following three red-fleshed varieties: Rosemarie, Herbie 26, and Rote Emma. The analysed potato varieties differed in their respective content of anthocyanins and polyphenols. A higher content of these compounds was found in potatoes of Rote Emma cv. (216 mg/100 dm polyphenols and 37.3 mg/100 g anthocyanins). The greatest losses of anthocyanins were noted after peeling and pre-drying and those of total polyphenols were noticed after blanching, pre-drying and drying. In comparison to the raw material, only ca. 25% of anthocyanins and ca. 31% of total polyphenols remained in the finished product. Among the analysed varieties, Rote Emma might be recommended for the production of dried potato cubes. This is because the highest content of biologically active compounds was present in potatoes of this variety after the production process.

Polyphenols of coloured-flesh potatoes as native antioxidants in stored fried snacks

Changes in the fat fraction play a key role in the storage stability of fried snacks. The incorporation of coloured-flesh potatoes with a high content of polyphenols, including anthocyanins, into fried snacks, and their effects in anthocyanins profile, antioxidant activity, colour of snacks and, in particular, on their oxidative stability during storage, have been studied. There were determined polyphenols and anthocyanins contents, antioxidative activity, oxidative stability of lipids, and colour of finished products. As raw material, dried potatoes of three purple-fleshed and one red-fleshed varieties were used.The use of coloured-flesh potatoes made it possible to obtain fried snacks with a new colour that did not change during 3-months storage. Compared to traditional snacks, the products made of dried red-fleshed potatoes were especially characterized by higher saturation of colour and the snacks containing particularly purple fleshed potatoes displayed higher antioxidative activity.Introducing to the fried snacks recipe raw material rich in natural antioxidants, such as acylated anthocyanins, had a beneficial effect on the inhibition of oxidative changes in snacks lipids. The rate of these changes was lower than control, particularly in the purple-fleshed potatoes snacks of Blue Congo and Valfi varieties.

Breeding for type 1 red-fleshed apple varieties: using the red-fleshed apple variety as female parent yields a higher percentage of red-leafed seedlings

Breeding for type 1 red-fleshed apple varieties: using the red-fleshed apple variety as female parent yields a higher percentage of red-leafed seedlings

Breeding for type 1 red-fleshed apple varieties: using the red-fleshed apple variety as female parent yields a higher percentage of red-leafed seedlings

Breeding for type 1 red-fleshed apple varieties: using the red-fleshed apple variety as female parent yields a higher percentage of red-leafed seedlings

The effects of fruit bagging on levels of phenolic compounds and expression by anthocyanin biosynthetic and regulatory genes in red-fleshed apples

Apples with red fruit flesh are desirable for breeding because they contain more health-beneficial compounds. That color trait is also considered more attractive to consumer. To obtain experimental evidence about the molecular mechanism for this pigmentation, we investigated how the practice of bagging fruit might affect levels of phenolic compounds as well as the expression of anthocyanin biosynthetic and regulatory genes. Two red-fleshed varieties from Xinjiang, P.R. China, were studied – ‘Xiahongrou’ and ‘No.1 Hongxun’. HPLC analysis showed that the contents of anthocyanins in both peel and flesh were decreased by bagging, but were increased again when fruits were re-exposed to sunlight. Except for F3H in ‘No.1 Hongxun’, transcription levels for most anthocyanin biosynthetic genes in the flesh were enhanced after bag removal. MYB10 is a key transcriptional factor in the anthocyanin pathway of these two apple varieties, particularly in the flesh. These results suggest that the development of red coloring when bags are removed could be a result of light-induced coordinated expression by MYB10 and anthocyanin biosynthetic genes in red-fleshed apples.

Phenolic compounds and antioxidant activity in red-fleshed apples

Red-fleshed apples are receiving increased attention because of their remarkable anthocyanin contents. To provide sufficient experimental evidence about their phenolic composition and strong antioxidant capacity, three red-fleshed varieties from Xinjiang, P.R. China and one from the USA were evaluated. For comparison, two commercial white-fleshed varieties were also included. In samples of the flesh, contents of phenolics (total phenolics, flavonoids, flavanols, and anthocyanins) and antioxidant activity were significantly higher for red-fleshed varieties than for white-fleshed varieties. Flavonoid profiles also differed between the red- and white-fleshed varieties. Among the red-fleshed varieties, ‘Roberts Crab’ had the highest amounts of total phenolics, flavonoids, and anthocyanins, as well as the strongest antioxidant activity, while ‘Xiahongrou’ had the lowest levels of total phenolics and flavonoids and the weakest activity. HPLC analysis revealed that individual phenolic compounds varied significantly among red-fleshed varieties. These results suggest that red-fleshed apples are a promising source of antioxidants for human nutrition.

Antioxidant activity and quality of red and purple flesh potato chips

Polyphenolic compounds with anthocyanins characteristic for coloured flesh potatoes are known for their antioxidant properties which could improve the quality of ready products as potato chips. Five purple potato varieties (Blaue Elise, Blaue St. Galler, Blue Congo, Valfi and Vitelotte) and four red flesh potato varieties (Highland Burgundy Red, Herbie 26, Rosalinde, Rote Emma) were stored for nine months and analysed for the polyphenols, anthocyanins, reducing sugars and antioxidant activity with two different methods viz. ABTS and DPPH. After additionally in prepared potato chips oil content, texture and colour parameters were evaluated.Both, red and purple fleshed potato varieties contained higher content of total polyphenols (250–526 mg 100 g−1 DW) and anthocyanins (16–57 mg 100 g−1 DW). The higher content of polyphenols are directly related to higher antioxidant activity of tested potatoes. The process of frying caused almost total degradation of anthocyanin compounds, while polyphenols exhibited quite good stability (especially in chips obtained from red fleshed potatoes). The antioxidant activity decreased significantly in chips obtained from purple fleshed potatoes. Better stability after long term storage exhibited red fleshed varieties and also obtained chips exhibited better properties.

Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour

The aim of this study was to determine that the total anthocyanin content (TAC) and antioxidant activity (AOA) in potato flesh with different colours grown in the Czech Republic. Four yellow- or white-, six purple- and four red-fleshed varieties were grown in 2009 at two different sites (Valečov &amp;ndash; highland, seed potato area at 460 m a.s.l., Přerov nad Labem &amp;ndash; lowland, new potatoes area at 178 m a.s.l.) in precise field trials. For purple- and red-fleshed varieties, average TAC values ranged from 61.5 to 573.5 cyanidin mg/kg of FM and significant effect of the variety of the TAC was found. High content reached the Violette and Vitelotte varieties with dark purple flesh, and the lowest content the Blue Congo variety with light purple marbled flesh. Significantly higher TAC was found in a lowland area Přerov nad Labem, which is probably related to drought stress. The lowest AOA was achieved by a group of varieties with yellow or white flesh &amp;ndash; averaging 82.8 mg ascorbic acid equivalent/kg FM, in a group of red-fleshed varieties it was higher 4.34 times and in a group of purple-fleshed varieties even 5.03 times higher. Also between purple-and red-fleshed varieties significant differences in AOA were found, both high and low values of AOA showed the same varieties as in the case of the TAC. Among experimental sites higher AOA was also demonstrated at Přerov nad Labem. Correlation analysis showed a strong correlation between AOA and TAC (r = 0.8099).

Determination and Evaluation of Antioxidative Activity in Red Dragon Fruit (&lt;i&gt;Hylocereus undatus&lt;/i&gt;) and Green Kiwi Fruit (&lt;i&gt;Actinidia deliciosa&lt;/i&gt;)

Problem statement: Dragon fruit or pitahaya (Hylocereus undatus), is believed to be a healthy source of vitamins, fiber and antioxidants, especially the red-fleshed varieties which contain lycopene. Approach:Compared to green kiwi fruit (Actinidia deliciosa), which already known contain high antioxidant activity. Results:The antioxidant capacity of Hylocereus undatus (H. undatus) and Actinidia deliciosa (A. deliciosa) in three different solvent extraction; ethanol, methanol and aqueous, was estimated by DPPH free radical scavenging assay. The inhibition of free radical by A. deliciosa is almost 90% compared with H. undatus which only 60-10% in different solvents. Additionally, their total phenolic contents were analyzed by folin-ciocalteau method. The result showed that A. deliciosa (533.70 mg L-1 in ethanol, 460.87 mg L-1 in methanol and 420.652 mg L-1 in distilled water) seemed to be better sources of antioxidant compounds then H. undatus (179.35 mg L-1 in ethanol, 160.87 mg L-1 in methanol and 157.61 in distilled water). Conclusion: When compared between the three different solvent, extract in ethanol shown the most highly antioxidant content followed by methanol and water. The experiment showed the potential of dragon fruit and kiwi extracts high rich in antioxidant which can scavenge free radical in human body. Further study on isolation of individual antioxidant in both extracts can be providing for commercialize the extracts in jus form.

BALANCED FERTILIZATION IN PAPAYA (CARICA PAPAYA L.) FOR HIGHER YIELD AND QUALITY

Papaya is considered as an exhaustive crop as it is a heavy yielder besides demanding large quantity of nutrients. Fertilizer treatments involving four graded levels of potash fertilizer (0, 150, 300 and 450 K 2 O g/plant/year) along with N 300 and P 2 O 5 300 g/plant/year on growth, yield and quality were assessed over a period of three years in cvs. CO 2 and CO 7 in five different locations in Tamil Nadu, India. The stem girth was not affected significantly by potassium nutrition in four locations, while at one location potassium nutrition exerted a significant influence on the stem girth. The leaf number was significantly influenced with the application of potassium nutrition up to 300 g/plant/year in one location and up to 450 g/plant/year in two locations. The fruit yield per plant and its components viz., fruit number and single fruit weight increased significantly with the application of potassium up to 300 g/plant/year and thereafter it declined. The potassium nutrition improved the fruit quality characters like TSS, pulp thickness and carotenoid content in yellow and red fleshed varieties. The latex quality as assessed by its tyrosine content was perceptibly influenced by increased dose of potassium application up to 300 g/plant/year. From the overall studies, it is concluded that balanced fertilization with N 300 , P 2 O 5 300 and K 2 O 300 kg/ha/year is recommended for papaya to get higher yield with quality fruits per latex in papaya.

PERSPECTIVES OF PROCESSING PAPAYA (CARICA PAPAYA) FRUIT: NATIONAL AND INTERNATIONAL STRATEGIES

Papaya is a tropical fruit grown more prominently in recent years, production next to fruits such as mango, banana, citrus and pineapple at the global level. Even in India, the fruit is more common with a number of varieties. The fruit is characterise for its active pectinolytic enzymes during ripening. Papain, the proteolytic enzyme is of industrial importance. The fruit is known for its carotenoid content and retinol activity, to counteract vitamin A deficiency. Pro-vitamin A carotenoids average 232 μg beta-carotene and 594 μg beta-cryptoxanthin/100 g and vitamin A ranged from 18 to 74 μg RAE (retinol activity equivalents)/100 g. Lycopene content in the red-fleshed varieties ranged from 1350-3674 μg/100 g. Its vitamin C content is -50 mg/100 g. Because of faster fruit softening consequent to ripening, and the recorded transportation losses up to 40%, the fruit requires conversion into processed products, to ensure extended storage, for transportation, trade and consumption. Juice, blended beverages, jam (including low calorie), jelly, dehydrated, osmo dried, cereal flakes, fruit bar, candy, restructured and intermediate moisture and frozen products could be developed from the fresh fruit, besides minimal processing. The fruit is known to reduce blood cholesterol. The pectin content of the fruit aids in jam preparation and easy setting. Varieties with low sweetness suit the diabetic patients. Because of the mild flavor of the fruit, the products can be supplemented with other strong flavors, to obtain tailor made sensorial products. Its fast growth in nature, higher yields and diverse range of varieties offer papaya fruit for development of economically viable products on commercial scale, with ample scope for blending with other fruits. The biochemical constituents of the fruit related to health benefits and the provision for development of wide spectrum of processed products dictate the scientific merit of the fruit, with national and international strategies for the future.

COMPARISON OF THE CAROTENOIDS IN YELLOW- AND RED-FLESHED CARICA PAPAYA.

THE colour of ripe Carica papaya flesh is due to caro-tenoid. Cryptoxanthin, violaxanthin, β-carotene, and ζ-carotene have been identified1,2 in yellow-fleshed fruit. Red-fleshed varieties, which appear to exhibit a single gene difference from yellow-fleshed types3, can also be found. It was of interest to establish the pigment composition of the red-fleshed variety and at the same time to make a quantitative comparison of the pigments in the yellow- and red-fleshed fruits.