Total Solids Content Research Articles

Pharmaceutical-Analytical Study and Therapeutic uses of Ashtashatarishta : A Scientific View

Background: Ashtashatarishta comes under the Sandhan Kalpanas quoted by Charak Samhita, Chikitsa Sthan for therapeutic use in Shotha. Aim and Objectives: Pharmaceutico-Analytical and clinical indications of Ashtashatrishta from a scientific view. Material and Methods: Ashtashatarishta was prepared in the Department of Rasashasra and Bhaishajya Kalpana of Pt. K. L. S. Govt. Ayurveda College & Institute Bhopal. As per the classical reference of Charak Samhita. Pharmaceutical study: A detailed description of the preparation of Ashtashatarishta by using yeast as a fermentation agent is discussed in this part. The sample was prepared in a Pharmacy of Dept. of Rasa Shastra & Bhaishajya Kalpana. Analytical study: In this phase of the study, all organoleptic parameters (appearance, color, odor, taste, and touch), and physicochemical parameters were analysed. Result: The above analysis showed the pH of the tested formulation range 3.47, total solid content 29.93%W/v, specific gravity 1.0595, refractive index 1.391, viscosity 2.20cP, total acidity 1.26%W/v, alcohol content 4.27%v/v, presence of methanol absent, reducing sugar 17.37%W/v, non-reducing sugar 8.675W/v. Organoleptic tests confirmed a characteristic odor of self-generated alcohol with an astringent test. Discussion: All the observations and results of the pharmaceutical and analytical study have been elaborated and discussed scientifically with the support of suitable references.

Effect of Ethanol Concentrations, Honey Adding and Maceration Times on Quality of Mao (Antidesma thwaitesianum) Liqueur

The Mao tree (Antidesma thwaitesianum) is a native and medicinal fruit tree found in Southeast Asia, thriving especially in dipterocarp forests, notably in Northeast Thailand’s Phu Phan valley. Ripe Mao fruits are rich in various nutrients and antioxidants that have the potential to mitigate the risk of chronic diseases and cancer. A comprehensive study was conducted to assess the impact of ethanol at different concentrations (40 or 60 % v/v), with and without honey added. The effects of varying maceration times (0, 3, 6, 9, or 12 months) on Mao liqueur’s properties were also investigated. The investigation explored various parameters, including color, total soluble solids, total acid content, alcohol concentration, and bioactive compounds. The results showed that the color lightness (L*) values of all recipes decreased over the storage period. However, adding honey to the production of Mao liqueurs decreased the yellowness (b*) value in the first 3 months but resulted in a higher total soluble solid content in Mao liqueur. Increasing the ethanol concentration from 40 to 60 % did not affect the total acid content (TTA 0.04 %). However, the addition of honey increased the total acid content from 0.04 to 0.08 % (p ≤ 0.05). The maceration time did not affect the alcohol content of Mao liqueur (p > 0.05). The use of 60 % (v/v) ethanol with honey addition resulted in the highest alcohol content (42 % v/v). Increasing the ethanol solution concentration from 40 to 60 % with and without honey added increased the total phenolic content from 126 to 165 GAE mg/L and 136 to 160 GAE mg/L respectively. The addition of honey increased the anthocyanin content in the liqueurs in the 12th month. HIGHLIGHTS Alcohol contents, maceration times and effect of honey adding were studied to improve the quality of liqueur made of Mao (Antidesma thwaitesianum) Mao liqueurs of 60 % EtOH had large changes in their alcohol contents during the maceration time 3 - 6 months Increasing the ethanol solution concentration from 40 to 60 % increased the total phenolic content The addition of honey increased the anthocyanin content in the liqueurs in the 12th month GRAPHICAL ABSTRACT

Cinnamaldehyde affects the storage quality of freshly cut water chestnuts through the regulation of reactive oxygen species and the AsA-GSH cycle

The quality of fresh-cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh-cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh-cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function-related enzyme activities (PPO and POD) of fresh-cut CWCs, and suppressed ·OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh-cut CWCs and extend their shelf life, thus increasing their commercial value.

Genetic variation for endosperm carbohydrates and total soluble solids in shrunken2, sugary1, waxy1, and wild‐type near‐isogenic corn lines across three harvest dates

AbstractSweet corn (Zea mays L.) cultivars must meet stringent quality standards to be accepted in the marketplace. Breeding for eating‐quality traits, such as sweetness, typically involves taste ratings or quantification of carbohydrate content. Total soluble solids (TSS) content is used as a proxy for sweetness in many fruit crops. Using a diallel of near‐isogenic corn lines for sugary1, shrunken2, waxy1, and wild‐type (WT) endosperm types, a combining ability analysis for carbohydrate traits and TSS content determined the relationship of these traits over three harvest dates. Variation existed for total sugar, sucrose, glucose, fructose, total polysaccharides, and starch content within and across endosperm types and harvest dates, but strong correlations with TSS content were present only when assessed across all endosperm types. Strong similarities existed among WT, waxy1, and sugary1 near‐isogenic lines for general combining ability for carbohydrate traits, while shrunken2 near‐isogenic lines had different desirable combiners. Line C40 was a desirable general combiner for carbohydrate traits among WT, waxy1, and sugary1 endosperm types, while Ia5125, P39, and Ia453 were desirable general combiners for shrunken2 endosperm. This experiment also determined that TSS content is not a useful trait in sweet corn breeding for quality traits.

Storage Conditions of Refrigerated Prickly Pears in Small Processing Industries

Prickly pears (Opuntia ficus-indica), which are well known for their beneficial properties for human health, are the subject of many studies due to their high content of bioactive compounds. However, the presence of spines on the fruit’s surface is a factor that limits consumption. Therefore, the viability and nutritional quality of peeled and packaged white, orange, and pink prickly pears were studied during storage. Refrigerated whole fruits stored at 8 °C and 85% RH for 0, 1, 2, 3, or 4 weeks were electrically peeled and packaged with micro-perforated film. At each time point, their microbial quality; physical parameters, such as hardness, texture, and color; and chemical parameters, including pH, titratable acidity, total soluble solids content, sugar content, ascorbic acid content, antioxidant capacity, and total phenol content, were analyzed. The mesophilic aerobic counts were lower than the values established by Spanish legislation (7 log (CFU/g f.w.)) until day 8 after packaging (or until day 6 after 4 weeks of storage). The hardness, texture, pH, sugar content, ascorbic acid content, and antioxidant capacity decreased significantly between day 0 and day 8 after packaging, independently of the number of weeks for which the whole fruits had been refrigerated previously. Furthermore, the changes in the parameters analyzed for whole fruits during storage were less remarkable. The evaluation of the sensory features was positive throughout the preserved period. The minimally processed prickly pears retained suitable microbial, nutritional, and sensory qualities when the whole fruits had been refrigerated for 1, 2, 3, or 4 weeks, facilitating their management in small processing companies.

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigations were to study the chemical and sensory changes during storage of the selected treatment i.e. T4 (80% khoa: 20% crushed dried Mahua flower) at room temperature and refrigerated temperature at the interval of 0, 5, 10, 15, 20, 25 days. The study aimed to investigate the quality of the burfi during storage. The data obtained was statistically analyzed by Factorial Randomized Block Design. Sensory evaluation studies were conducted by a panel of judges and it was found that the burfi prepared by using 20 parts of crushed dried Mahua flowers and 80 parts of khoa was having the highest overall acceptability scores. The overall acceptability scores of selected treatment were decreased from 5th days onwards. But burfi was acceptable up to 15 days and 25 days onwards at room temperature and refrigerated temperature, respectively. The results regarding the chemical analysis revealed that the fat, protein, lactose, ash, titratable acidity and total solids content of burfi was increased after 0th day to 25th day in both room and refrigerated condition. While, moisture and solids not fat content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions.

Diversity Distribution Analysis of Guava (Psidium guajava L.) Populations in Cultivated and Wild Habitats in the Mid-Hills of Uttarakhand, India

Guava is an exotic fruit crop in India, and its occurrence in wild forests in the mid-hills of the Himalayas is a rare and unique phenomenon in its distribution. In the Ramganga valley of Pithoragarh district, Uttarakhand, a naturalized population of guava (in wild habitat) was chanced upon beside cultivated guava, hence a study was conducted to assess the population structure, phytosociology, diversity distribution patterns, and fruit variability of the guavas. Various ecological parameters like frequency, density, abundance, and A/F ratio were used to study the guava and associated species including tree seedlings in five selected sites. The highest Shannon diversity values (H = 0.367) for guava were found at Pipaltar village. Significant variability was recorded for the fruit color (pale yellow, dark yellow, pink, and whitish), fruit shape (long, round to pear-shaped), fruit length, fruit diameter, fruit weight, pulp color (white to pink), fruit maturity, and total soluble solids (TSS) content of fruits sampled from different sites. The population of maximum similarities and divergence was categorized. The present study highlights that guava is regenerating successfully in the mid-hills of Uttarakhand and that the introduction of guava in the region is not affecting the diversity of other indigenous species.

Evaluation of a self-cleaning larval rearing tank to improve production of two marine finfish species

The goal of this study was to test a commercial scale larval rearing tank with a self-cleaning mechanism to improve larval rearing success for marine fish. Four trials were conducted to compare the performance of a self-cleaning tank (SCT) to a control (CON) larval rearing tank. Two trials were conducted using California yellowtail (CYT; Seriola dorsalis) and two were conducted using white seabass (WSB; Atractoscion nobilis). Metrics collected for each trial included, larval growth, survival, bacterial colony counts (Vibrio spp.), total suspended solids concentrations, and labor (time spent siphoning the tanks). There were no differences in growth between tanks for either species. CYT survival in Trial 1 resulted in better survival in the CON tank (56.8%) than in the SCT (32.8%). WSB survival in both Trial 1 and 2 was higher in the SCT than in the CON tank (35.5% versus 26.9% and 15.8% versus 10.1%, respectively). We suspected that the cleaning arm was likely causing early mortality in both species (between 0 and 16 days post hatch; dph), therefore, Trial 2 involved only cycling the arm twice per day for one hour until the larvae were 16 dph. This modification yielded improved survival in the SCT (60.5%) than CON tank (47.1) but only for the CYT. Total suspended solids were higher in the CON tank for both species (up to 8.0 mg/L). Bacteriology results showed higher CFU counts for CYT in the CON tanks from 8 to 24 dph, and at 24 dph counts were higher in SCT. CFU counts were higher for WSB in the CON tank at 9 and 13 dph but otherwise there were no differences over time. Perhaps most notable was that the SCT tanks yielded a fourfold reduction in labor when compared to CON tanks due to more efficient siphoning.

Thermophilic self-fermentation of chicken manure for enhanced soluble metabolite products and bio‑hydrogen production

Treating chicken manure (CM) through anaerobic digestion encounters a hurdle due to its high nitrogen content, leading to volatile fatty acid accumulation and methanogenesis disruption. To overcome this, redirecting the process to yield soluble metabolite products (SMPs) and hydrogen is proposed. Mesophilic (30 °C) and thermophilic (55 °C) acidogenesis were employed, utilizing self-fermentation and sludge augmentation at various total solids (TS) concentrations ranging from 2.5 % to 20 %. SMP production showed direct proportionality to TS concentration. Optimal conditions were observed in thermophilic self-fermentation at 15 % TS, yielding 0.20 ± 0.01 g SMPs/g volatile solid. Moreover, the mass balance analysis revealed 46.68 g of SMPs, equivalent to 53.82 g of soluble chemical oxygen demand (SCOD) solubilized in the total SCOD of 63.56 g in the effluent. Although thermophilic bioaugmentation enhanced hydrogen production, its impact on SMPs was insignificant. This study underscores the potential of CM self-fermentation, highlighting its organic matter and microorganism-rich characteristics.

Valorization of Peach Fruit and Wine Lees through the Production of a Functional Peach and Grape Juice.

The valorization of agri-food products not only represents important economic and environmental benefits but can also be a source of potentially profitable, functional, and safe ingredients. This study aimed to valorize peach fruit and wine lees (WL) by producing functional juice. WL were incorporated at different concentrations (1.5 and 2%; w:w) in unpasteurized peach and grape juice and subsequently stored under refrigeration (5 °C). The antimicrobial activity of WL in peach and grape juices was assessed against Listeria monocytogenes and Saccharomyces cerevisiae as well as physicochemical, nutritional microbiological, and sensory acceptability. The maximum addition of WL to the juice (2%) showed a significant inhibitory effect against L. monocytogenes (4-log reduction) and increased the content of total soluble solids (TSS) (10%), total polyphenol content (TPC) (75%), and total antioxidant activity (AOX) (86%). During storage, AOX, TPC, TSS, pH, and titratable acidity (TA) remained stable. A significant correlation was observed between TPC and AOX. Total mesophilic aerobic bacteria and yeast counts increased during storage. Fifty-seven percent of tasters (n = 26) rated the functional juice positively. Thus, these agri-food products could be useful for producing functional juices with a longer shelf life, contributing to their valorization.

The potent effect of selenium nanoparticles: insight into the antifungal activity and preservation of postharvest strawberries from gray mold diseases.

Most microorganisms that cause food decay and the lower the shelf life of foods are fungi. Nanotechnologies can combat various diseases and deal with the application of nanomaterial to target cells or tissues. In this study selenium nanoparticles (Se-NPs) were synthesized using ascorbic acid and characterized by ultraviolet-visible spectroscopy, transmission electron microscopy (TEM), X-ray diffraction and zeta potential. The different concentrations of As/Se-NPs were tested against various fungi, including Alternaria linicola, Alternaria padwickii, Botrytis cinerea, Bipolaris sp., Cephalosporium acremonium, Fusarium moniliform and Fusarium semitectum. This study tested the influence of coated As/Se-NPs on healthy strawberry fruits and those infected with Botrytis cinerea during 16 days of storage, with regard to shelf life, decay percentage, weight loss, total titratable acidity percentage, total soluble solids content (TSS) and anthocyanin content. Energy-dispersive X-ray analysis showed only two elements: selenium and oxygen. TEM images showed that the nanoparticles ranged in size between 26 to 39 nm and were rhombohedral in shape. Se-NPs showed antifungal activity against all tested fungi, the most effective being against Botrytis cinerea, Cephalosporium acremonium and Fusarium semitectum. During storage periods of strawberries fruits coated with As/Se-NPs, the shelf life was increased, and the number of decaying fruits was less than in control (uncoated) and coated infected fruits. The decline in weight loss was lower in coated fruits than in control fruits. These findings demonstrated that As/Se-NPs could effectively maintain the postharvest quality of strawberries, even when the fruit was infected with B. cinerea. © 2024 Society of Chemical Industry.

Technological quality of common bean landraces from organic cropping system

Beans are an important constituent of the Brazilian diet, and the search for cultivars with good culinary characteristics and adapted to the place of cultivation is necessary. It is known that there is a wide genetic diversity for common bean landrace cultivars. Still, little is known experimentally about the behavior of these cultivars when produced under organic cultivation. This work aimed to evaluate the technological quality of common bean landraces produced under organic cropping system. Twenty-six cultivars were used, four commercial and twenty-two landraces, originating from the Active Bean Germplasm Bank (BAF) of Santa Catarina State University – Agroveterinary Sciences Center (UDESC/CAV), produced in organic and conventional cultivation, in two crops. Cooking time and resistance, percentage of water absorption and broken grains and total soluble solids were evaluated. The shortest cooking time for the grains cultivated in the organic system (18 to 22 minutes) was obtained. The cultivars that had a percentage of unbroken grains between 60 and 80% showed a higher content of total soluble solids in the broth. Based on the genetic diversity for technological quality in organic cropping system, the use of cultivars, BAFs: 60, 23, 81, 13, 68, 55, 75 and 36 are indicated to integrate genetic improvement programs or to be used by small farmers for bean production.

Preliminary Study of The Utilization of Belimbing Wuluh (Averrhoa bilimbi L.) Extract as A Coagulant of Rubber (Hevea brasiliensis Muell. Arg.) Latex

Coagulants are commonly used in rubber plantations to coagulate latex. This study aims to determine the effect of incubation time and dose of starfruit extract on coagulation speed, total solid content (TSC), and weight loss of the resulting coagulum. The study was carried out at the Sungei Putih Research Unit, Indonesian Rubber Research Institute in September – October 2023. A Completely Randomized Design (CRD) was applied with two treatments, namely, the incubation period for the extract (A) which consisted of three levels (0 days (A1), 2 days (A2), and 4 days (A3)) and the extract dose (B) consisting of three levels (3 ml (B1), 6 ml (B2), and 9 ml per 20 ml latex (B3)). Each treatment combination was repeated three times. The results indicated that the degree of acidity (pH) of starfruit extract without incubation was around 2.8. After incubation for 2 days, the pH decreased to 2.7, and after 4 days to pH 2.5. The fastest coagulation was obtained in treatment A3B3 for 2.03 minutes after mixing, while the longest was in treatment A1B1 for 7.07 minutes. The highest coagulum TSC was obtained in the A3B1 treatment at 50.30%, while the lowest was in the A2B3 treatment at 27.47%. The highest level of weight loss was found in the A2B2 treatment at 36.80%, while the lowest was in the A3B3 treatment at 23.01%. The use of high doses of starfruit extract can coagulate latex in a short time with low weight loss; thus, it can be used as an organic coagulant.

Bioactive compounds of mulberry fruit and assessment of the effect of Saccharomyces cerevisiae strains on the quality of mulberry wine products

In the winemaking process, yeast strain plays a crucial role in the quality of the wine products. Therefore, this study aimed to screen the phytochemical compounds from mulberry fruits and assess the effect of three commercial yeast strains (Saccharomyces cerevisiae var. burgundy, kyokai and montrachet) on the quality of mulberry wines. The results showed that mulberry juice was a rich source of phytochemicals compounds (tannins, flavonoids, anthraquinones, steroids, terpenoids and alkaloids). Yeast strains had a significant effect on oenological parameters, total anthocyanins, phenolics and flavonoid contents and antioxidant activities (DPPH and FRAP assay) of mulberry wines (p0.05). The total soluble solids contents continually reduced while the percentage of alcohol contents consistently increased after 24 days of fermentation. The total soluble solids, pH values and titratable acidity of three mulberry wines were in the range of 5.80±0.06 – 6.00±0.06°Brix, 3.23±0.01 – 3.35±0.01 and 1.06±0.01 – 1.12±0.040% CAE, respectively. Mulberry wine fermented by S. cerevisiae var. burgundy (MWB) had the highest alcohol content (7.80±0.17% (v/v)) and acceptance scores (4.27±0.45 points). Moreover, MWB had the highest antioxidant activities due to the presence of the total anthocyanins, phenolics and flavonoid contents in mulberry wine. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) were two major anthocyanins in mulberry wines. The C3G contents ranged from 0.14±0.01 – 0.38±0.01 mg/100 mL, while C3R ranged from 0.15±0.01 – 0.49±0.01 mg/100 mL. Therefore, this could be considered that S. cerevisiae var. burgundy had the potential yeast to produce quality mulberry wine as a healthy alternative product. Mulberry exhibited good antioxidant activity of anthocyanins and other phenolic compounds.

Cold Pressed vs. Centrifugal Juice: Comparison in Terms of the Juice Yield, Physicochemical and Phytochemical Properties

In this study, a juice beverage was prepared from pineapple, green apple, and kiwifruit using cold press and centrifugal juice extraction methods. In the first stage, the most preferred beverage formulation (60% pineapple, 35% green apple, and 5% kiwifruit) was selected according to the acceptance index (AI) calculated based on sensory analysis scores. Next, the performance of home-type cold-pressed juicers (CPJ) and centrifugal juicers (CDJ) was compared, considering the physical, chemical, and phytochemical properties of the mixed beverage. It has been determined that the juice yield performance of the cold pressing technique is better than the centrifuge method. For example, the juice yield of pineapple obtained by a cold press juicer (92%) was found to be higher than the centrifugal extraction method (47%). Although the pH of CDJ and CPJ beverages were similar, the total soluble solids content (°Brix), the color parameters (a*, b*, L*), the browning index (BI), and the turbidity of both beverages were significantly different. While the browning index (BI), L*, and b* values of the CPJ beverage were higher, the a* value was lower than that of the CDJ beverage. Additionally, the CPJ juice mixture was more turbid and phase separation was not observed as in the CDJ beverage. This study revealed that juices obtained by both squeezing methods contained comparable total phenolic content (TPC). For example, the amount of TPC for CPJ and CDJ was 867.25 ± 0.01 mg GAE/L and 922 ± 0.01 mg GAE/L, respectively. Furthermore, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of both beverages was not significantly different. It was concluded that the physical properties of juices extracted by CPJ were more satisfactory than those of CDJ. However, more studies are needed to compare the data obtained on the antioxidant activity and TPC amount of fruit juices using different measurement methods.

Selection of colored plastic-mulching films for the production of mini-tomatoes in the field

The objective of this research was to evaluate the effect of three plastic-mulching films of different colors in the cultivation of mini-tomato in the field. Two experiments were carried out: the first being sown in the summer and the second in the winter. Mini-tomatoes plants with distinct growing habit (determinate and indeterminate) were used and three plastic-mulching film color (black, black/silver, black/white) compared to control (uncovered soil) were tested. The design was in randomized blocks, 2x4 factorial schemes, with four repetitions. Soil temperature, productivity performance and quality of mini-tomatoes were determined. The plastic-mulching films increase the average soil temperature according to the color used. In summer, although small, the black/silver film improves the productive capacity of the mini-tomato with determined growth habit; however, none affects the total soluble solids content. In winter, the black plastic-mulching film favored the soluble solids content of both genotypes and the productivity of the indeterminate. The black plastic-mulching film is suggested as soil cover to produce mini-tomatoes in field conditions during the winter. In summer, low fruit yield quality can makes this technique unfeasible under field conditions.

Impacts of 1-methylcyclopropene (1-MCP) and ethephon treatments on expression of aquaporin (AQP) genes during apple fruit ripening

The main aim of the present study was to determine the effects of ethephon (ET) and 1-methylcyclopropene (1-MCP) treatments on expression of aquaporin (AQP) genes during apple fruit ripening. The harvested apples were treated with 1-MCP (1 μL L−1) and ET (0.2 mmol L−1), respectively, and then ripened at room temperature (20 ± 1 °C). Our results suggested that 1-MCP application reduced weight loss, total soluble solids (TSS) content, respiration rate and ethylene production, maintained flesh firmness, and slowed down the increase in content of soluble sugar and the decrease in content of titratable acidity (TA) and dry matter concentration (DMC) in flesh and peel during ripening compared with the control, while ET treatment had the opposite effects. Quantitative real-time PCR (qPCR) analysis indicated that MdAQPs expression was differentially regulated by both treatments in flesh and peel during ripening. Expression of MdSIP1;2 and MdNIP5;3 in flesh and MdPIP1;3 and MdPIP2;7 in peel was generally up-regulated by both treatments, while MdTIP4;2 expression in peel was down-regulated by both treatments during ripening. Expression of MdNIP1;1, MdNIP2;1 and MdTIP1;1 in flesh and MdTIP2;2, MdTIP3;1 and MdNIP5;1 in peel was differentially down-regulated by ET treatment while differentially up-regulated by 1-MCP application during ripening. Transcript levels of MdTIP2;2, MdPIP1;2, MdPIP2;4, MdPIP2;3 and MdNIP5;2 in flesh and MdNIP2;1, MdSIP2;2, MdSIP1;2 and MdNIP1;1 in peel were differentially up-regulated by ET application while differentially reduced by 1-MCP application during ripening. After transient over-expression of MdERF2, MdAQPs exhibited varying expression profiles in both tissues during ripening. The results indicated that MdAQPs expression was modulated by ethylene signal in ripening apple fruit.

Optimizing sweet potato production: insights into the interplay of plant sanitation, virus influence, and cooking techniques for enhanced crop quality and food security.

This study investigates the impact of sweet potato plant sanitation on the yield and external and internal quality root storage exploring the nutritional content affected by various cooking methods (raw, boiled, and oven-cooked). The presence of viruses, and concretely of the sweet potato leaf curl virus (SPLCV), in sweet potato propagation material is shown to significantly reduce yield and modify storage root quality. Notably, the research reveals a substantial improvement in crop yield and external quality, reinforcing the efficacy of plant sanitation methods, specifically apical meristem culture, in preserving the overall productivity of sweet potato crops. Furthermore, the investigation identifies a noteworthy decrease in starch content, suggesting a dynamic interaction between plant sanitation and starch metabolism in response to viral diseases. The study also delves into the alteration of mineral absorption patterns, shedding light on how plant sanitation influences the uptake of essential minerals in sweet potato storage roots. While the health status of the plants only slightly affected magnesium (Mg) and manganese (Mn) accumulation, indicating a potential resilience of mineral balance under virus-infected conditions. Moreover, the research identifies significant modifications in antioxidant levels, emphasizing the role of plant sanitation in enhancing the nutritional quality of sweet potatoes. Heat-treated storage roots, subjected to various cooking methods such as boiling and oven-cooking, exhibit notable differences in internal quality parameters. These differences include increased concentrations of total soluble solids (SS) and heightened levels of antioxidant compounds, particularly phenolic and flavonoid compounds. The observed increase in antioxidant capacity underscores the potential health-promoting benefits associated with plant sanitation practices. Overall, the study underscores the critical importance of plant sanitation in enhancing sweet potato production sustainability, contributing to food security, and supporting local agricultural economies. The results emphasize the need for further research to optimize plant sanitation methods and promote their widespread adoption globally, providing valuable insights into the complex relationships in food quality.

Performance of wood waste biochar and food waste compost in a pilot-scale sustainable drainage system for stormwater treatment

Sustainable drainage system (SuDS) for stormwater reclamation has the potential to alleviate the water scarcity and environmental pollution issues. Laboratory studies have demonstrated that the capacity of SuDS to treat stormwater can be improved by integrating biochar and compost in the filter media, whereas their performance in scaled-up applications is less reported. This study examines the effectiveness of a pilot-scale SuDS, bioswale followed by bioretention, amended with wood waste biochar (1, 2, and 4 wt.%) and food waste compost (2 and 4 wt.%) to simultaneously remove multiple pollutants including nutrients, heavy metals, and trace organics from the simulated stormwater. Our results confirmed that SuDS modified with both biochar (2 wt.%) and compost (2 wt.%) displayed superior water quality improvement. The system exhibited high removal efficiency (> 70%) for total phosphorus and major metal species including Ni, Pb, Cd, Cr, Cu, and Zn. Total suspended solids concentration was approaching the detection limit in the effluent, thereby confirming its capability to reduce turbidity and particle-associated pollutants from stormwater. Co-application of biochar and compost also moderately immobilized trace organic contaminants such as 2,4-dichlorophenoxyacetic acid, diuron, and atrazine at field-relevant concentrations. Moreover, the soil amendments amplified the activities of enzymes including β-D-cellobiosidase and urease, suggesting that the improved soil conditions and health of microbial communities could possibly increase phyto and bioremediation of contaminants accumulated in the filter media. Overall, our pilot-scale demonstration confirmed that the co-application of biochar and compost in SuDS can provide a variety of benefits for soil/plant health and water quality.

Bioactive carbohydrate from potato peels: A sweet inducer that mediate resistance against powdery mildew disease of cucumber through phytohormonal alterations

Large volumes of nutritive wastes are generated by food industries, which can be used in the production of bioactive compounds of commercial values. The waste generated by potato chips industries contains high quantities of insoluble starch, high concentrations of total suspended solids and chemical oxygen demand, or environmental issues. In this study, the starch extracted from the potato peels was subjected to bioconversion of isomaltose-oligosaccharide by enzymatic method and further eluted isomatlose by liquid chromatography-mass spectrometry. The structural elucidation of isomaltose was confirmed by 1H NMR and 13C NMR spectroscopy. The purified isomaltose displayed excellent in vitro antifungal action against Erysiphe cichoracearum and Fusarium oxysporum at concentrations 1.0 and 2.5 mg/ml, respectively. Notably, cucumber-seeds primed with isomaltose (2.5 and 5.0 mg/mL) concentrations recorded a significant improvement of germination (91.5 and 89 %) and vigor (2210.93 and 2015.7) over the untreated control. Subsequently, the isomaltose-primed cucumber plants challenged with powdery mildew pathogen showed enhanced protection of 63% in comparison with pathogen alone-induced plants. This enhanced growth parameters and induced resistance in cucumber may be fairly contributed by the upregulation of phytohormone levels in primed plants observed in this study. Taken together, this study is unique in the use of bioactive isomaltose from potato peels, which could enable us to minimize the agro-industrial wastes and most importantly could help to develop new formulations for sustainable crop protection strategies.