Red Varieties Research Articles

Evaluation of the Production and Preservation Ability of Four Varieties of Onions (Allium cepa L., Alliaceae) in Korhogo, Northern Côte d’Ivoire

Aims: The study was investigated the ability of producing and preserving fresh onion bulbs from various varieties to fit sustainable onion culture in Ivorian agroclimatic conditions. Study Design: Four onion varieties, namely Dayo, Safari, Red Star and Red Jewel, were cultivated, and their fresh bulbs harvested and stored for the investigation of both physical and environmental parameters during the storage. Place and Duration of Study: The onion culture and the physical and environmental measures were carried out from the experimental field and at the laboratory of Peleforo GON COULIBALY University, Korhogo, Côte d’Ivoire, over a period from December 2021 to September 2022. Methodology: Onion bulbs of different varieties were cultivated on the experimental site. Thus, 10 kg of onion fresh bulbs per variety were collected in bags and stored in the store under ambient conditions, and then environmental (temperature and humidity) and physical (sprouting, rotting and loss rate, physiological weight loss and dry matter) parameters were determined at 30 days intervals stages for four months storage period. The statistical processing consisted of the comparison of means according to the ANOVA test, the study of correlation between parameters and the multivariate PCA analysis. Results: The production yield varies between 17.16 and 23.69 t/Ha with the best production rates observed from Red Jewel and Red Star varieties. The average temperature was recorded between 26°C and 27.9°C while the average humidity increases from 77% (June) to 85% (September). Red Star and Red Jewel varieties assumed the highest bulbs loss rates with respective values of 81.58% and 90.38%, while Dayo and Safari varieties displayed losses of 19.88% and 14.29% over the four months storage. Sprouting represents the main causes of the losses of both red onion varieties. Furthermore, the weight loss and the dry matter vary according to the onion variety and the storage duration. After 4 months storage, the physiological weight loss of preserved onion bulbs remains minimal for Dayo and Safari varieties, while it’s more significant from red onions reaching 14.83% for Red Jewel. The dry matter content of the onion bulbs decreases with the storage during with Dayo and Safari provided higher values. Conclusion: The red onion varieties Red Jewel and Red Star display more production potential for onion bulbs. But Dayo and Safari onion bulbs seem to have good preservation abilities compared to the red varieties under the storage conditions studied.

Characterization and evaluation of antioxidant potential of onion peel extract of eight differentially pigmented short-day onion (Allium cepa L.) varieties

Outer papery peel of onion bulb is an inevitable bio-waste generated in the course of postharvest handling and processing. Onion peels are rich source of nutraceutically important polyphenolic compounds having many therapeutic potentials. In this study, we characterized onion peel extract (OPE) of eight differentially pigmented short-day onion varieties through ultra-high-performance liquid chromatography coupled with high-resolution single stage Orbitrap spectrometry and evaluated the antioxidant potential. A total of 49 phenolic compounds were identified in this study which include 33 anthocyanin, 8 flavanol, 4 flavones, and 1 each of pyranoanthocyanin, chalcone, phenolic acid, and ellagitannins. Anthocyanin was the most abundant polyphenolic compound followed by flavanol in all the varieties. Among anthocyanin, 10 cyanidin, 10 delphinidin, 4 peonidin, 4 petunidin, 3 pelargonidin, and 2 malvidin were identified. Cyanidin-3-(6-malonylglucoside), delphinidin, and delphinidin-3-galactoside were the predominant pigment in dark red varieties (BDR and BRJ), and its abundance suggests a key role in the differential pigmentation pattern of onion peel. Total phenol content (TPC) in peels ranged from 1738.21 to 1757.76 mg GAE/100 g DW in dark red onion, 1306.58 to 1646.73 mg GAE/100 g DW in red onion, and 78.77 to 85.5 mg GAE/100 g DW in white onion varieties. The mean total anthocyanin content was maximum (28.23 mg/100 g DW) in dark red varieties (BDR) and minimum (0.11 mg/100 g DW) in white variety (BSW). Total antioxidant activity ranged from 4.71 to 79.80 μmol/g DW, 22.71 to 286.7 μmol/g DW, and 8.72 to 156.89 μmol/g DW estimated through FRAP, ABTS, and DPPH methods, respectively. In all three methods, it was maximum in dark red var. BDR and minimum in white var. BSU.

Establishing a pattern of change in the quality indicators of Tokaj-type wine materials prepared by different variants

The object of this study is Tokaj-type wine materials made from white and red grape varieties grown in the foothills of the Goy-Gol region and the flat zone of the Samukh region in the Azerbaijan Republic. An important condition for the production of Tokaj wine is the high sugar content in the raw materials. Therefore, fully ripe and slightly withered grape varieties were used to prepare the wine materials. The quality indicators of wine materials prepared in three options were studied. Option 1 – preparation of Tokaj wine material by adding must with pulp from ripe grapes to alcohol; Option 2 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 10–12 days to alcohol; Option 3 – preparation of Tokaj wine material by adding must with pulp from grapes withered on the vine for 4–5 days to alcohol. The most appropriate options were the first and second, according to which Tokaj wine material is produced by adding must with pulp from grapes ripened and dried on the vine for 4–5 days to alcohol. The content of sugar, volatile acids, titratable acidity, phenolic compounds, methyl alcohol, and the volume percentage of alcohol added to the must were studied in the prepared wine materials. For the preparation of wine material, it is advisable to use the white Rkatsiteli grape variety and the red Cabernet Sauvignon variety grown in the flat zone of the Samukh district. This is due to the fact that in the flat zone, grapes accumulate more sugar, and the volume percentage of alcohol added to the must is less, which is also economically advantageous. During the study, using mathematical and statistical methods, the most appropriate option was determined for the organoleptic indicators of Tokaj wines made from the Rkatsiteli grape variety, which was rated 9.8 points

Portuguese Grapevine Leaves: A Neglected By-Product with High Potential

In Portugal, grapevine leaves are generally treated as agro-industrial waste, despite being rich in bioactive compounds that offer benefits to human health. This study compiles the most relevant and current data on the phytochemical composition and bioactive properties of grape leaves from both red and white varieties cultivated in the country. These by-products are abundant in flavonoid and non-flavonoid phenolic compounds, such as flavonols, derivatives of hydroxycinnamic acids, carotenoid pigments, and chlorophylls, as well as fatty acids, which have scientifically proven antioxidant, antimicrobial, anti-inflammatory, antidiabetic, cardio-, neuro- and hepatoprotective properties, among others. The combination of these beneficial properties, along with the low toxicity of their compounds, makes grapevine leaves a by-product with great potential for use in the food, pharmaceutical, and cosmetic industries. The key challenge is to develop sustainable methods to reintegrate this by-product into the supply chain, in alignment with the sustainability goals of the 2030 Agenda.

Effect of Incorporating Hibiscus sabdariffa Seed Flour (Red Variety) on Zootechnical Performance of Broilers Chickens Cobb500 Strain

The aim of this study was to evaluate effects of incorporating red Hibiscus sabdariffa seed meal into the feed ration on the growth performance, carcass characteristics and economic margins of broiler chickens in Côte d'Ivoire. To achieve this, 237 broiler chicks of the Cobb500 strain, two (2) weeks old, were divided into three (3) lots of 79 birds each. lot 1 was fed with ration that did not contain Hibiscus sabdariffa red variety (HSR0) seed meal. Lots 2 and 3 were fed respectively by ration HSR 2% and HSR 4% by which contain 2 % and 4 % of Hibiscus sabdariffa seed meal respectively. The results showed that the inclusion of Hibiscus sabdariffa seeds significantly reduced food consumption in subjects fed HSR 2 and HSR 4 compared with ration HSR 0 (control). It varied from 38.71 ± 1.26 g/d to 161 ± 5.08 g/d for lot 2 and from 37.85 ± 1.16 g/d to 148 ± 6.08 g/d for lot 3 compared with 39.8±1.3 g/dr to 172 ± 7.2 g/d for lot 1. On other hand, the subjects in lot 2 achieved better growth performance than the other lots. They recorded an average weight of 2,334±208.6 g compared with 2,213 ± 170.78 g and 1,958 ± 182.57 g for lots 1 and 3 respectively. Over the 4-week period, the highest mortality rate was observed in lot 1, at 10.13 %. No negative effect was observed on the carcass yield of chickens fed Hibiscus sabdariffa meal. In economic terms, incorporation reduced the production cost of broilers. In conclusion Hibiscus sabdariffa seeds can therefore be incorporated up to 2% into chicken rations without causing any significant loss in chicken weight. Studies need to be carried out to improve the organoleptic quality of Hibiscus sabdariffa seeds.

Studies of genetic diversity and genome-wide association for vitamin C content in lettuce (Lactuca sativa L.) using high-throughput SNP arrays.

Lettuce (Lactuca sativa L.) is a source of beneficial compounds though they are generally present in low quantities. We used 40K Axiom and 9K Infinium SNP (single nucleotide polymorphism) arrays to (i) explore the genetic variability in 21 varieties and (ii) carry out genome-wide association studies (GWAS) of vitamin C content in21 varieties and a population of 205 plants from the richest variety in vitamin C ('Lechuga del Pirineo'). Structure and phylogenetic analyses showed that the group formed mainly by traditional varieties was the most diverse, whereas the red commercial varieties clustered together and very distinguishably apart from the rest. GWAS consistently detected, in a region of chromosome 2, several SNPs related to dehydroascorbic acid (a form of vitamin C) content using three different methods to assess population structure, subpopulation membership coefficients, multidimensional scaling, and principal component analysis. The latter detected the highest number of SNPs (17) and the most significantly associated, 12 of them showing a high linkage disequilibrium with the lead SNP. Among the 84 genes in the region, some have been reported to be related to vitamin C content or antioxidant status in other crops either directly, like those encoding long non-coding RNA, several F-box proteins, and a pectinesterase/pectinesterase inhibitor, or indirectly, like extensin-1-like protein and endoglucanase 2 genes. The involvement of other genes identified within the region in vitamin C levels needs to be further studied. Understanding the genetic control of such an important quality trait in lettuce becomes very relevant from a breeding perspective.

Four new wines from La Mancha region: Chemical characterization of oenological parameters, phenolic composition and volatile compounds

In this study, Carnelian, Barbera, Negro Amaro, and Limberger wines were obtained across two harvests from foreign red grape varieties cultivated in the La Mancha region. The results show that the general composition of all wines was in concordance with quality red wines from La Mancha region. The spectrophotometric method was employed to determine the main families of phenolic compounds and higher concentrations of these compounds were found in Carnelian wines. Free aroma compounds were isolated using solid-phase extraction (SPE), followed by analysis through gas chromatography-mass spectrometry (GC/MS). The GC-MS analysis of the wines identified 71 volatile compounds in Barbera wines and 58 free aroma compounds in Carnelian, Negro Amaro, and Limberger wines. The volatile compounds with the greatest capacity to introduce modifications in the aroma composition of the studied wines were (Z)-3-hexen-1-ol, 2-phenylethyl acetate, linalool, β-damascenone, phenylethyl alcohol, and butyric acid. This research presents the first comprehensive aromatic characterization of Carnelian, Barbera, Negro Amaro, and Limberger wines from the La Mancha region. The data suggested that these wines have great aromatic potential and can be considered viable alternatives to traditional grape varieties.

Accelerated oxygenation for the production of fortified (mystelle-type) sweet wines: effects on the chemical and flavor profile.

Fortified wine is an important category in the wine world with very famous wines such as Porto or Jerez-wine type. The quality of fortified wines increased significantly with barrel aging not only because of a long oxidation process, but also because, in Porto wines such as Ruby or Vintage styles, the long period in bottle permits their fining. Reducing the time of oxidation can favor the development of this technique even for less known sweet wines, making them good quality and less expensive. In the present study, we have used Gamay red variety subjected to postharvest controlled dehydration at 20-22 °C and 70-75% relative humidity with an airflow of 1 m s-1. Then the grapes were pressed, and alcohol was added to the must up to an alcohol content of 15.85% (mystelle-type wine). The mass was split into six glass jars, three were oxygenated (OX) and three not (Control), and the oxygenation lasted 62 days. Wine that was oxygenated had a slightly higher volatile acidity, lower alcohol content (13.00%), and lower anthocyanins and polyphenols content. In term of volatile organic compounds (VOCs), the Control wine had a higher content of alcohols, whereas the OX sample had a higher content of lactones, furans and esters. Sensory evaluation confirmed the VOCs analysis; the two wines had a statistically different profile depending on the oxidation treatment. In general, OX wine was more appreciated in terms of visual attractiveness, taste and olfactory pleasantness. In conclusion, the technique described in the present study could be a valid alternative to traditional aging of fortified sweet wines, reducing time and costs. © 2024 Society of Chemical Industry.

Exploring the Interplay of Bud Load and Pruning Type in Shaping ‘Xinomavro’ (Vitis vinifera L.) Vine Growth, Yield, and Berry Composition

‘Xinomavro’ (V. vinifera L.) is an important native red wine grape variety in Northern Greece, particularly in PDO (protected designation of origin) regions. Despite its significance, there is limited research on the effects of pruning type and severity on ‘Xinomavro’ vine physiology, yield, and berry quality across diverse environmental conditions. This study aimed to address this knowledge gap and provide growers with crucial information for optimizing vineyard management practices. The study was conducted over two consecutive years (2016 and 2017) in a vineyard in Thessaloniki, Northern Greece. Four treatments (B12: 12 buds on 6 spurs, B24: 24 buds on 12 spurs, M12: 12 buds on 2 canes, and M24: 24 buds on 4 canes) combining two bud load levels (12 or 24 count nodes) and two pruning types (short spurs or long canes) were applied to ‘Xinomavro’ vines in a complete block randomized design. The vine water status, gas exchange, canopy characteristics, yield components, and berry composition were measured. Bud load and pruning type significantly influenced vine canopy development, microclimate, and yield components. Short pruning with high bud load (B24) resulted in denser canopies and higher yields, whereas cane pruning (M12 and M24) led to more open canopies and improved berry quality indicators. Treatment effects on berry composition were inconsistent across years but showed a tendency for higher anthocyanin and total phenol content in cane-pruned vines. This study demonstrates that pruning type (short or long fruiting units) may have a greater impact on vine growth, yield, and berry composition than bud load alone in ‘Xinomavro’ vines. Cane pruning appears to be a more effective strategy for achieving vine balance and potentially improving grape quality under given experimental conditions.

Antimicrobial potency of red and yellow varieties of grapefruit (Citrus Paradisi Macfad) grown in Jordan

Antimicrobial potency of red and yellow varieties of grapefruit (Citrus Paradisi Macfad) grown in Jordan

Red Grape By-Products from the Demarcated Douro Region: Chemical Analysis, Antioxidant Potential and Antimicrobial Activity against Food-Borne Pathogens.

Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act as bacteriostatic or bactericidal agents against food-borne pathogens, improving food safety by enhancing antibiotic efficacy and reducing bacterial resistance. The aim of this study was to evaluate the phenolic composition and antioxidant activity of grape components (skins, seeds, and stems) from three red grape varieties (Periquita, Gamay, and Donzelinho Tinto) and determine their antibacterial activity against antibiotic-resistant bacteria, including Escherichia coli in food-producing animals and Listeria monocytogenes from food products and food-related environments. Ten phenolic compounds were quantified in these red grape varieties, with specific compounds found in different parts of the grape, including phenolic acids and flavonoids. Flavonoids are abundant in seeds and stems, malvidin-3-O-glucoside being the main anthocyanin in skins. The ethanolic extract from the seeds showed in vitro concentration-dependent activity against reactive species like •NO and O2•-. Gamay extract was the most effective, followed by Donzelinho Tinto and Periquita. Extracts showed varying antibacterial activity against Gram-positive and Gram-negative bacteria, with stronger effects on Gram-positive bacteria. L. monocytogenes was more susceptible, while E. coli was limited to three strains. Seeds exhibited the strongest antibacterial activity, followed by stems. The results of our study provide evidence of the potential of grape by-products, particularly seeds, as sources of bioactive compounds with antioxidant and antibacterial properties, offering promising avenues for enhancing food safety and combating antibiotic resistance in food production and related environments.

Molecular mechanism of flower colour formation in Rhododendron simsii Planchon revealed by integration of microRNAome and RNAomics.

Systems-wide understanding of gene expression profile regulating flower colour formation in Rhododendron simsii Planchon is insufficient. In this research, integration analysis of ribonucleic acid (RNA)omics and microRNAome were performed to reveal the molecular mechanism of flower colour formation in three R. simsii varieties with red, pink and crimson flowers, respectively. Totally, 3129, 5755 and 5295differentially expressed gene (DEG)s were identified through comparative transcriptome analysis between 'Red variety' and 'Pink variety' (1507 up-regulated and 1622 down-regulated), 'Red variety' and 'Crimson variety' (2148 up-regulated 3607 down-regulated), as well as 'Pink variety' and 'Crimson variety' (2089 up-regulated and 3206 down-regulated), which were involved in processes of 'catalytic activity', 'binding', 'metabolic process' and 'cellular process', as well as pathways of 'metabolic pathways', 'biosynthesis of secondary metabolites', 'plant-pathogen interaction' and 'phenylpropanoid biosynthesis'. A total of 215 miRNAs, containing 153 known miRNAs belonging to 57 families and 62 novel miRNA, were involved in flower colour formation. In particular, 55 miRNAs were significantly differently expressed. Based on miRNA-mRNA regulatory network, ath-miR5658 could affect the synthesis of pelargonidin, cyanidin and delphinidin through downregulating accumulation of anthocyanidin 3-O-glucosyltransferase; ath-miR868-3p could regulate isoflavonoid biosynthesis through downregulating expression of CYP81E1/E7; ath-miR156g regulated the expression of flavonoid 3',5'-hydroxylase; and ath-miR829-5p regulated flavonol synthasein flavonoid biosynthesis process. This research will provide important roles in breeding new varieties with rich flower colour.

Anthocyanin Extraction from Roselle (Hibiscus sabdariffa L.) Calyces: A Microwave-Assisted Approach Using Box-Behnken Design

Roselle (Hibiscus sabdariffa L.) is a widely consumed edible flower, often utilized as a natural coloring agent. The bright red color of roselle is due to its anthocyanin content. Beyond their role as colorants, anthocyanins are known for their potent antioxidant properties, which have drawn significant interest for their potential health benefits. To fully harness the advantages of roselle's anthocyanins, developing a reliable extraction method is crucial. This study aimed to establish a fast, efficient, and environmentally friendly extraction technique using microwave-assisted extraction (MAE). Key factors, such as temperature (30, 65, and 100 °C), solvent concentration (30%, 50%, and 70% ethanol in water), and solvent-to-solid ratio (10:1, 25:1, 40:1), were optimized using the Box-Behnken design combined with response surface methodology. The extraction time (5-30 minutes) was also evaluated to maximize anthocyanin recovery. Two major anthocyanins, delphinidin-3-sambubioside and cyanidin-3-sambubioside, were identified using UHPLC-PDA-QToF-MS and quantified using a cyanidin-3-glucoside calibration curve. The optimal extraction conditions were found to be 72 °C, using 70% ethanol in water with a 40:1 solvent-to-solid ratio for 15 minutes. This method was validated with high accuracy (>98% recovery) and precision (CV <6%). It was successfully applied to quantify the anthocyanin content in both purple and red roselle varieties. This rapid and effective MAE method offers a more sustainable, energy-efficient, and time-saving alternative to conventional extraction methods, benefiting industries that rely on natural colorants and antioxidants.

Antioxidant and Whitening Effects of Dahlia based on Variety, Flowering Form, Harvest Time, and Plant Part

Purpose: This study evaluated the antioxidant activity of dahlias based on variety, flowering form, harvest time, and plant parts, analyzed the content of bioactive compounds, and assessed the whitening effect of different plant parts to explore potential applications in the food, pharmaceutical, and cosmetic industries.Methods: Antioxidant activity was assessed using DPPH radical scavenging assays, whereas bioactive compounds were quantified through total polyphenol content (TPC) and total flavonoid content (TFC) measurements. The whitening effect was evaluated based on tyrosinase inhibition rates.Results: Among the six dahlia varieties examined, &lt;i&gt;D. diva&lt;/i&gt; demonstrated the highest antioxidant activity, with purple and deep red varieties, showing particularly high levels of activity and polyphenol content. Analysis of flowering forms indicated that flowers in the early half-blooming stage exhibited the highest antioxidant activity. Regarding harvest time, dahlias harvested during the third period in the fall, showed the greatest antioxidant activity. Examination of different plant parts revealed that petals had the highest antioxidant activity, whereas leaves and tubers had comparatively lower activity. Additionally, petals exhibited the highest tyrosinase inhibition rate among the plant parts, although the overall whitening effect was minimal.Conclusion: The study identified the optimal dahlia variety, flowering form, harvest time, and plant parts for maximizing antioxidant effects. These findings provide valuable insights for potential applications of dahlias in various industries.

Karakter Morfologi Dan Hubungan Kekerabatan Pada Tanaman Jahe (Zingiber officinale) di Kabupaten Garut

Ginger (Zingiber officinale) is one of the spice plants used for cooking or traditional medicine in Indonesia. Ginger variations are highly diverse in the Garut region, hence there is a need for the characterization of ginger plants to identify the germplasm present in the Garut area. This research was conducted at several points in the Garut region by observing the morphological characteristics of ginger based on Union for the Protection of New Varieties of Plants. The morphological characteristics observed include overall plant morphology, including stem, leaves, and rhizomes. After the data were collected based on predetermined criteria according to descriptors, the data were processed using NTSYS 2.1 to determine the relatedness of the ginger varieties found. Based on the analysis of the dendrogram results, it is shown that among the red ginger varieties (A1 and A5), there is a coefficient value of 0.65, indicating a high similarity in properties. Elephant ginger (A3, A2) and emprit ginger (A6) have a coefficient value of 0.45, indicating a close relatedness between elephant ginger and red ginger, while elephant ginger (A4 and A7) has a coefficient value of 0.50, indicating close relatedness.

Marketing of red rice varieties in Subak Jatiluwih

Marketing of red rice varieties in Subak Jatiluwih

Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties.

Due to its valuable organic compounds, grape pomace represents a valuable resource in the creation of value-added food products. In this study, we investigated grape pomace hydroalcoholic extracts obtained by ultrasonication from two white and two red Romanian grape varieties. The phytochemical parameters, i.e., polyphenolics, flavonoids, anthocyanins, condensed tannins content, and antioxidant activity, were determined by UV-Vis spectrometry. The statistical analysis revealed that Tămâioasă Românească and Negru de Drăgășani, respectively, and Fetească Albă and Fetească Neagră are similar to each other. Significant differences among the pomaces obtained from different grape varieties were noticed in terms of their phenolic contents. The red varieties (Fetească Neagră and Negru de Drăgășani) were richest in terms of total phenolics and total anthocyanins, respectively. The antioxidant activity of extracts obtained from grape pomace showed that Negru de Drăgășani had the higher value due to its high amounts of polyphenols, followed by Fetească Neagră, Fetească Albă, and Tămâioasă Românească. Higher levels of bioactive polyphenolic substances, i.e., catechin, myricetin, resveratrol, and vanillic acid, were found in the pomace of Negru de Drăgășani extracts using high-performance liquid chromatography. These results emphasize the potential of the Negru de Drăgășani variety to be further exploited for nutritional and functional applications.

Clonostachys rosea, a Pathogen of Brown Rot in Gastrodia elata in China.

Gastrodia elata, commonly known as Tian Ma, is a perennial mycoheterotrophic orchid. Qianyang Tian Ma (QTM), a geographical indication agricultural product from Hongjiang City, Hunan Province, China, is primarily characterized by the red variety, G. elata f. elata. A severe outbreak of tuber brown rot disease was documented in QTM during the harvesting season in Hunan. The fungal pathogen associated with the disease was isolated on potato saccharose agar (PSA) and identified through morphological and phylogenetic analyses. Pathogenicity tests were performed on healthy tubers of G. elata f. elata. The results showed that the representative isolate, named TMB, produced white hyphal colonies with a ring structure, broom-like phialides, partially curved ellipsoidal conidia, and orange-yellow spherical ascocarps on PSA. Phylogenetic analysis of the ITS, LSU, rpb2 and tub2 sequences using Bayesian and maximum-likelihood methods identified the isolate TMB as Clonostachys rosea, based on morphological and phylogenetic data. Pathogenicity tests revealed typical disease symptoms on healthy G. elata tubers 15 days post-inoculation with the isolate TMB. C. rosea is known to cause diseases in economically important crops, but there are no reports of its occurrence on G. elata f. elata in China. This study provides valuable insights into the occurrence, prevention, and control of brown rot disease in G. elata f. elata.

CoC 25–An early maturing high-yielding and red rot-resistant sugarcane variety suitable for the East Coast Zone of India

Aim: To develop early duration high-yielding sugarcane variety coupled with resistance or tolerant to major disease (red rot) and insect pests (borer complex). Methodology: CoC 25 was developed from two parents (Co 85002 and HR 83-144) and evaluated in station trials, state multi-location trials (five locations) and zonal varietal trials of AICRP (S) trials (IVT, AVT-I, AVT-II and AVT ratoon in five locations). Simultaneously, this clone was screened for major pest and diseases. Results: Based on the superiority performance of CoC 25 in cane yield (21.50% higher) and sugar yield (22.72% higher), it was observed in AICRP trials over the national check variety CoC 01061. Cane yield superiority was 12.75% compared to check variety observed in state multi-location trials. The CoC 25 was found moderately resistant (3.6%) to red rot disease and less susceptible to early shoot borer (9.42%) and inter-node borers. Interpretation: The results of this study revealed that CoC 25 is superior in terms of cane yield, CCS yield and resistance to red rot disease and it is less susceptible to borers. It was released by SVRC and notified for commercial cultivation in Tamil Nadu and Puducherry. Key words: Cane yield, CCS yield, Red rot resistance, Sugarcane

Exploring grape pomace extracts for the formulation of new bioactive multifunctional chitosan/alginate-based hydrogels for wound healing applications

Chronic wounds incidence is increasing and affects millions of people around the world, causing great psychological and socio-economic impacts. However, treatments that can effectively promote wound healing are still lacking. In this study, grape pomace (GP), the main residue from winemaking production was explored as a source of high added-value raw material directed for the topical treatment of Staphylococcus aureus chronic wound infections. Crude GP extracts (composed of stalks or a skin and seeds mixture–from red and white grape varieties) obtained using a modified solid-liquid extraction (water, ethanol, and acetone solvents) were evaluated for their antioxidant capacity (ABTS and DPPH assays), as well as the richness of phenolic compounds (total phenolic content-TPC, total flavonoid content-TFC, and HPLC-DAD assays). The GP extracts with the most favorable results were incorporated in a chitosan-alginate hydrogel (cross-linked with glutaraldehyde and calcium chloride), characterized (swelling, degradation, and release properties), and tested for its bioactivity (antioxidant and antimicrobial potential). TPC and TFC were higher in red GP extracts, as confirmed by the HPLC analysis, indicating a greater diversity of compounds in these extracts. Ethanolic white GP extracts (from skin-seeds mixture) showed the highest extraction yield and antioxidant activity. Their incorporation into the chitosan-alginate hydrogel improved its swelling and antimicrobial properties (total cytoplasmic membranes disruption and culturability reduction). A biomaterial with high swelling capacity and antibacterial activity against S. aureus was obtained, which can potentially promote wound healing by exudate absorption and infection clearance while promoting valorization of by-products and stimulating a circular economy.