Total Soluble Solids Research Articles

Analysis of the relationship between physical and chemical characteristics with the shelf life of long beans

Abstract Long beans are one of the vegetables that are widely planted in Indonesia. Shelf life is a prominent characteristic that needs special attention in breeding programs. This research aims to analyse the close relationship between pods’ physical and chemical characteristics and the shelf life of yard-long beans. This research method uses a randomized block design and correlation regression analysis. The sample used seven genotypes of yard-long bean pods. The characteristics observed included pod length, diameter, hardness, water content, protein, and total soluble solids. The results showed that the pod length and diameter of the seven sample genotypes tested were not significantly different. At the same time, there were significant differences in hardness, moisture content, protein, and total soluble solids. The relationship varied from very weak to strong, respectively, from pod length, total soluble solids, hardness, diameter, water content, and protein. The water content and protein showed a close relationship with correlation coefficients of 0.76 and - 0.79, respectively. The results of this study were useful for breeders, especially in the shelf-life evaluation of yard-long bean accessions.

Effect of Black Soldier Fly Larvae Frass as Organic Fertilizer on Postharvest Quality and Shelf Life of Open-field-grown Tomato (Solanum lycopersicon L.)

Open-field-grown tomatoes in Saudi Arabia are stressed by poor soil fertility because of the low organic matter content, low nutrient availability, and high pH. Thus, high chemical fertilizer inputs are crucial for commercial production; however, they cause economic loss as well as negatively affect environmental sustainability. The use of efficient organic fertilizers would be useful for developing more cost-effective, environmentally friendly, and sustainable agriculture. The current study evaluated the impact of Black soldier fly (Hermetia illucens L.) frass (BSFF) fertilizer applications as organic fertilizer on postharvest fruit quality and shelf life of open-field-grown F1 hybrid ‘Sinag Tala’ tomatoes compared with those grown under control treatment (received recommended doses of chemical fertilizers for tomato production under open field conditions). The experiment was conducted using a randomized complete block design with four replicates. The results showed that the application of BSFF fertilizer, especially at the higher rate (5 ton/ha; BSFF3), improved the overall quality of tomato fruit. The BSFF fertilizer treatments reduced weight loss, maintained higher firmness, antioxidants [vitamin C, total phenol content (TPC) and total flavinoid (TFC)], total soluble solids (TSS), and titratable acidity (TA) contents, and lowered the TSS/TA ratio of fruits during shelf life compared with those of the control. The decay incidence was only detected after 9 days of shelf life and was significantly lower in all the BSFF fertilizer treatments (range, 8.40%-12.05%) than in the control (15.9%). In addition, BSFF fertilizer treatments reduced both disease incidence and severity of gray mold following pathogen inoculation during shelf life compared with those of the control. These results might be attributable to the higher antioxidants content (vitamin C, TPC, and TFC) and higher polyphenol oxidase activity in BSFF-fertilized tomatoes. In conclusion, BSFF fertilizer could be used as a potential eco-friendly alternative to chemical fertilizers to improve tomato fruit quality during shelf life.

Transformation of Quality Attributes of Fruit Leathers Using Diverse Hydrocolloids: Recent Application and Future Perspective

ABSTRACTThis study provides a comprehensive review of recent advancements in the application of diverse hydrocolloids in the formulation of fruit‐based leathers. It highlights the significant impact of hydrocolloids in improving the techno‐functional properties of these fruit leathers to align with consumer preferences. The review extends beyond traditional attributes, exploring the specific effects of hydrocolloids on fruit leather formulations. Key factors such as fruit selection, processing methods, the type and concentration of hydrocolloids, and their synergistic interactions are thoroughly evaluated. The review also highlights the importance of controlling parameters like pH, sugar content, total soluble solids (TSS), drying temperature, and drying time which are crucial for maintaining the quality attributes of fruit leathers. By addressing these aspects, the study offers a comprehensive understanding of the role hydrocolloids play in developing superior fruit leather products. Moreover, the textural, and sensory properties and retention of anti‐oxidant activity of fruit leathers are significantly improved with the use of hydrocolloids. This enhancement not only provides consumer demands for better texture and taste but also promotes the creation of healthier food products. Overall, this review underscores the potential of hydrocolloids in transforming fruit leather formulations, leading to more appealing and health‐conscious food options.

Antifungal Activity of Citrus Essential Oil in Controlling Sour Rot in Tahiti Acid Lime Fruits.

Sour rot, caused by Geotrichum citri-aurantii, is a significant post-harvest disease in citrus, resulting in economic losses due to the lack of effective fungicides. This study investigates the antifungal activity of citrus essential oils in controlling sour rot in Tahiti acid lime fruits. Essential oils were extracted via hydrodistillation with chemical composition analyzed by CG-MS and tested in vitro and in vivo. In vitro assays evaluated mycelial growth inhibition at 2 to 32 µL mL-1 concentrations. In vivo trials involved preventive and curative treatments on artificially inoculated fruits stored at 25 °C ± 2, and the results showed that Pera IAC sweet orange oil, at 32 µL mL-1, reduced disease severity by 96% in curative treatments. In contrast, Late IAC 585 willowleaf mandarin oil demonstrated moderate inhibition (44%) at the highest concentration in vitro. The oils did not affect key fruit quality parameters such as juice yield and total soluble solids. These findings suggest that citrus essential oils could be natural alternatives to synthetic fungicides for post-harvest sour rot management, combining effectiveness with maintaining fruit quality.

Brassinosteroids: An Innovative Compound Family That Could Affect the Growth, Ripening, Quality, and Postharvest Storage of Fleshy Fruits.

Brassinosteroids (BRs), a new family of plant hormones, have been used in a range of food staples, oil crops, and cereals. However, the scientific literature pertaining to their use in fleshy fruits remains scarce. This review presents, for the first time, the knowledge developed over the last decade on the role of BR preharvest treatments in crop yield and fruit quality properties at harvest and during storage, although information about the effects of BR postharvest treatments is also addressed. This review revealed that 24-epibrassinolide is the most used BR analogue in research experiments, either as a pre- or postharvest treatment, with doses ranging from 0.1 to 15 μM. Additionally, most of the research has been conducted on non-climacteric fruit species. In most of these preharvest treatments, an increase in crop yield has been reported, as well as enhanced anthocyanin concentration in red-coloured fruit. In addition, increases in firmness, total soluble solids, and phenolic content have also been observed. On the other hand, BR postharvest treatments led to the maintenance of these fruit quality properties during storage due to increased antioxidant systems, either enzymatic or non-enzymatic ones. Finally, as future perspectives, it is proposed to extend the research about BR treatments to other climacteric fruits and to deepen the knowledge of how BRs regulate physiological aspects from preharvest to postharvest. Furthermore, it is essential to investigate the role of BRs in the prevention of rot and biotic stress.

Evaluation of physiological performance and fruit quality of citrus trees under colored shade nets and open field conditions: A comparative study

Shade nets are frequently used to protect fruit-bearing trees from unfavorable weather conditions. However, the impact of colored shade nets on plant growth and fruit quality of horticultural crops remains poorly understood. This experiment was designed to investigate the effect of colored shade nets on photosystem II efficiency (Fv/Fm), vegetative growth, and fruit quality of tangerine cultivar known as Murcott (Citrus reticulata, 'Murcott'). The experimental design consisted of a randomized complete block with six replications and five different shade net treatments: red 60%, red 40%, green 60%, green 40%, and an open field as the control. The nets were placed on steel rectangular structures, which had a height of 4.5 meters, for a period of three months during the summer season. The results indicated that all shade net treatments led to an increase in relative humidity and a decrease in temperature, as compared to the control group. The green 60% had the highest Fv/Fm value, even though it had low rates of photosynthetic active radiation (PAR) and light intensity (LUX). On the other hand, the open field had the lowest rate, despite having a high rate of PAR and LUX. Trees under green 60% had the highest leaf chlorophyll content, while those under red 40% had the lowest. The open field and green 60% had the highest shoot growth rate, whereas the lowest rates were observed in trees under red 60% and green 40%. There was no significant impact of any of the shade net treatments on leaf area and total yield compared to the control. Compared to the open field, all shade net treatments resulted in a decrease in sunburn incidence. The highest levels of total soluble solids (TSS) were observed under green shade nets and the control group, whereas the lowest levels were detected under the red nets. Furthermore, it was observed that the green 60% resulted in a significant increase in several parameters including titratable acidity (TA), antioxidant capacity, total phenols, total carotenoids, and color index (Lab*). Given these positive attributes, the green 60% option is considered to be a viable choice for covering citrus trees.

Single or Blended Application of Non-Microbial Plant-Based Biostimulants and Trichoderma atroviride as a New Strategy to Enhance Greenhouse Cherry Tomato Performance.

The need to increase yield and enhance the sustainability of crop production systems has led to the development and employment of natural products, such as plant biostimulants. In recent years, a number of reports have researched the effects of biostimulants on plant performance; however, few studies have focused on the mutual application of microbial and/or non-microbial biostimulants. This research, conducted in the framework of the SO.MI.PR.O.N regional project, aimed to investigate the single or mutual application of three biostimulants, a tropical plant extract (PE), a vegetal protein hydrolysate (PH), and Trichoderma atroviride, on 'Creativo' F1 cherry tomato plants cultivated during two growing cycles (2022-2023 and 2023-2024). Our results showed that plants treated with the combination Tricho + PE + PH had statistically significant higher fresh shoot biomass (+64.2%, 1647.0 g plant-1), total fruit production (+37.9%, 1902.5 g plant-1), marketable fruit production (+52.9%, 1778.5 g plant-1), and average weight of marketable fruits (+53.1%, 17.0 g) compared to control plants (untreated plants). Furthermore, biostimulant treatments, especially T. atroviride, variably enhanced cherry tomato fruits' qualitative traits, such as firmness, total soluble solids, ascorbic acid, lycopene, and total polyphenols compared to control plants. Overall, the best combinations to increase tomato fruit qualitative features were PE + PH, Tricho + PE, and Tricho + PH. From an economic point of view, the best treatment for achieving the highest net return was PE. This study underlines that biostimulant features (yield, qualitative aspects, and economic profitability) can be supported through the application of specific biostimulant combinations.

Prestorage hot water treatments retard papaya fruit deterioration and enhanced fruit quality in cold storage

Papaya (Carica papaya) fruit has a short shelf life and suffers significant postharvest losses due to climacteric, instant ripening and perishable nature. Pre-storage hot water treatment (HWT) has significant potential to delay decay incidence in horticultural commodities. The present study was designed to evaluate effectiveness of HWT on ‘Red lady’ papaya fruit for minimizing the fruit decay and maintaining the quality during storage. Physiologically mature unripe ‘Red lady’ papaya fruit harvested from a commercial papaya orchard. Selected fruits were treated at three different hot water temperatures (50 °C, 52 °C and 54 °C) along with a control (room temp) for 10 minutes thereafter stored at 12 °C and 85–90% RH for four weeks. Different sensory evaluation, fruit quality scales and enzymatic activities were observed at weekly intervals. Fruit stored after 54 °C HWT showed lower weight loss (4.63%), decay incidence (5.1%) and higher fruit firmness (12.92 N) relative to control. Fruit treated at 52 °C HWT improved the fruit acidity, but total soluble solids decreased than control. The results revealed that ascorbic acid (33.33 mg/100 g), total phenolic contents (35 mg/g FW) total antioxidants (47.50% DPPH inhibition), and antioxidative enzyme activities were improved by 52 °C HWT. It is concluded that pre storage papaya fruit treatment (HWT @ 52 °C) preserves the quality of fruit throughout storage on the other hand at 54 °C HWT helps in decreased fruit decaying. It can be summarized that papaya fruit can be treated with hot water in the range of 52–54 °C to support the fruit shelf life and suppress fruit decay along with maintaining fruit quality. Practical applications: Papaya (Carica papaya L.) is a climacteric fruit which is highly susceptible to fungal attacks after harvest. Due to its perishable nature, it becomes decayed and huge amount of highly nutritious and medicinally important fruit is wasted. Recently people are more concerned about food safety which limits the use of fungicides for controlling the fruit decay in papaya. However, heat treatment has tremendous potential to control microbial decay, and keep food commodities safe from hazardous chemicals. In this study, the hot water treatment has successfully suppressed the fruit decay and maintained fruit quality of papaya in the course of entire period of cold storage. These findings indicated that use of hot water treatment is a practical approach for increasing the shelf life of papaya fruit.

Impact of season and maturity stage on biochemical parameters of Averrhoa carambola fruits

The nutritional quality of fruits can be affected by changes in physiological indicators during fruit ripening, which is why it is important to identify the stage of maturity and the appropriate season for harvesting. Based on this observation, this study was carried out to evaluate the influence of the two different seasons and the stage of maturity on the nutritional parameters of Averrhoa Carambola. The results showed a significant effect (p<0.0001) of the two seasons and maturity stage on the biochemical parameters of A. carambola fruits. Ash contents and pH were significantly high in rainy seasons and at the ripe stage. Their values ​​were respectively (6.80±0.59%) and (3.54±0.27). Moisture and titratable acidity concentrations decreased significantly during maturation while total sugars, reducing and non-reducing sugars, and total soluble solids increased significantly during maturation. vitamin C and phenolic compounds were more abundant in the dry season and at the green stage. The values ​​were Vitamin C (15,869.64±0.03 mg/g), polyphenols (30.92±0.03 mg GAE/mg), flavonoids (30.59±0.28 mg EQ/g) and tannins (21-.02±0.01 mg GAE/g). This study suggests that there are differences in the biochemical parameters of starfruit between seasons depending on the maturity stage. The data provided useful information on the season and ideal stage of maturity for harvesting and their use in food products.

Optimization of aloe vera‐sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom

AbstractWhite button mushrooms are highly nutritive, rich in various macro and micro nutrients, however, have a short shelf life with weight loss (WL), enzymatic browning, and loss in firmness as the major quality defects. The present study was carried out to investigate the effect of aloe vera‐sodium alginate (AV‐SA) composite coating on the quality attributes of mushroom. The development of coating formulations containing 2% sodium alginate along with varying concentration of aloe vera gel 20%–80% and storage time 4–16 days was planned using a 2‐factor 4‐level orthogonal array (L16) design of Taguchi technique. The influence of both the process parameters on the WL, total soluble solids (TSS), respiration rate (RR), browning index (BI), firmness, electrolyte leakage rate (EL), malondialdehyde (MDA), ascorbic acid (AA), total phenolic content (TPC), enzymes activity (polyphenol oxidase and peroxidase), and yeast and mold count (YMC) were evaluated and the optimized level of parameters was determined on the basis of the highest S/N ratios of the responses. The results indicated that 60% AV‐SA composite coating could extend the shelf life of white button mushrooms for up to 8 days with retarded loss in weight, firmness, AA, and TPC and reduced increase in TSS, BI, EL, MDA with controlled enzymatic activity, RR, and YMC.

Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage

AbstractMilk kefir is gaining popularity due to its high probiotic content. This study focuses on fortifying milk kefir with date syrup to enhance its sensory attributes, with the goal of encouraging consumption among the younger generation. Date syrup was added to milk kefir in specific proportions (2, 4, 6, 8, and 10% per 100 mL of milk). The selection of the most suitable percentage (10%, 74 °Bx) was determined based on sensory preferences indicated by the panellists. The newly developed fermented beverage underwent physicochemical and biochemical analyses over a 14-day fermentation period. Results revealed that the addition of date syrup led to a significant (P ≤ 0.001) decrease in pH and total soluble solids (TSS) content, accompanied by a noteworthy increase in total phenolic, flavonoids, condensed tannins contents and antioxidant activity (almost 2-fold). Liquid chromatography - heated electrospray ionisation - mass spectrometry (LC-HESI-MS/MS) results identified the presence of a newly formed and important antifungal compound, p-hydroxyphenyllactic acid (HPLA), showing a progressive increase in quantity during the fermentation process (13.8-fold on the 14th day of fermentation). Hence, the outcomes of this study offer compelling evidence that a novel category of functional beverage can be developed by employing milk kefir as an appropriate starter with the incorporation of date syrup.

Determination of Local Cherry Tomato Genotypes' Agromorphological Features in Türkiye and Kyrgyzstan

The purpose of this study was to ascertain some morphological traits and interrelationships of 36 genotypes of cherry tomatoes that were gathered from Turkey and Kyrgyzstan. Measurements and observations include flower number of cluster, leaf length, leaf width, leaf attitude, fruit color, fruit neck shape, fruit cross-sectional shape, fruit weight, fruit firmness, time of maturity, number of locules, thickness of pericarp, and total soluable solid content, in accordance with the guidelines of the International Union for the Protection of New Varieties of Plants (UPOV). The genotypes T40 (62.7 g), T24 (50.8 g), T107 (50 g), T103 (41.4 g), and T105 (40.8 g) had the highest average fruit weights, whereas T3 (9.4 g) and K1 (10.6 g) had the lowest fruit weights. The pericarp had an average thickness of 3.82 mm and an average of 2.49 locules. A spherical fruit cross-section was observed in 97.2% of genotypes. Genotype K2 had the highest total soluble solids content (TTSC%) at 9.4%, whereas genotype K13 had the lowest TTSC% at 3.1%. To measure the data, Principal Component Analysis (PCA) was used. Five separate principle component axes were identified via PCA, and these axes together account for 75.57% of the dataset's variation. These principal components' eigenvalues, which varied from 1.07 to 3.24, showed how much variance was accounted for by each component. The PCA results showed that the genotypes T107, T40, T105, and T87 performed better in PC1 in terms of the number of locules, fruit weight, fruit cross-sectional shape, and pericarp thickness characteristics. Fruit color was influenced by genotypes T90 and T142, fruit firmness by genotype T40, and total soluble solids content by genotype T98. The indigenous cherry tomato varieties from Turkey and Kyrgyzstan were shown to have a large amount of morphological variety, which may be useful for breeding initiatives in the future.

Impact of coconut water and grape juice blend on physico-chemical and sensory properties of wine

This study focused on crafting a unique wine by blending grape juice with coconut water (CW) in varying ratios (1:2, 2:2, and 2:1), supplemented with crystallized refined table sugar to maintain a 15 oBrix. Fermentation, initiated with the wine yeast S. Cerevisiae VR21, at 0.2 g/100 mL of must, occurred at room temperature. Daily monitoring of physio-chemical parameters [total soluble solids (TSS), pH, and acidity] provided insights into substrate utilization kinetics and fermentation dynamics. The chemical constituent analysis examined the impact of grape juice concentration on the CW wine's chemical properties. During the period of fermentation, the findings indicated significant changes in must constituents; pH was found to be decreased, TSS was decreased and attained steady state however, acidity continuously rose. Subsequently, a sensory analysis using GenStat software version 12.1 evaluated the formulated samples' appearance/color, aroma, taste/body, and overall acceptability. Sensory analysis revealed a preference for formulations with CW and grape juice concentration ratios of 2:2 and 1:2. Particularly, within these ratios, a formulation with a higher proportion of grape juice exhibited superior concentrations of aldehyde, total phenolic content, and antioxidant activity, suggesting enhanced overall quality. This research provides a comprehensive understanding of the chemical and sensory aspects of these distinctive coconut water wine blends.

Evaluation of the antimicrobial and anticancer properties of Myrrh resin extract and its application in cacao beverages

Due to the potential health risks of synthetic food preservatives, there has been a noticeable increase in interest in finding natural food preservatives during the past few decades. The goal of this study was to investigate the use of a natural extract of Myrrh resin as an antimicrobial agent. The antioxidant properties of Myrrh resin extract (MRE) were analyzed using HPLC and GC–MS. The results showed that MRE contained potent antioxidant compounds, including 19 compounds, with the dominant compound being kaempferol, which had the highest value of 1896 µg/g. Quercetin was found to be the second most abundant compound, with a value of 520 µg/g.The efficacy of MRE as an antimicrobial agent against both Gram-positive and Gram-negative bacteria was tested, and its application in Cacao beverages was also studied. The results demonstrated that MRE was highly effective against all the tested bacteria both in vitro and in the total bacterial count of the produced cacao beverage. Additionally, the fungi in the cacao beverage were completely inhibited at all tested concentrations of MRE. The total soluble solids (TSS), pH value, and acidity of the produced untreated, treated cacao beverage with MRE and sodium benzoate were carried out, and all values mentioned were almost the same, with no differences noted. The sensory evaluation of Cacao beverage showed that the MRE had a minor impact on taste, odor, color, and texture of the produced cacao beverage in comparison with the control sample, which was very acceptable for judgments and recorded 95, 88, and 94 for the control and treated samples, respectively. Furthermore, the anti-cancer properties of MRE were evaluated, revealing significant cytotoxic effects against colon cancer (HCT) and liver cancer (HEPG2) cell lines. The IC50 values for HCT and HEPG2 cells were 55.69 µg/ml and 70.78 µg/ml, respectively, indicating the potential of MRE as an anti-cancer agent.

Effect of fruit pulp and sugar concentration on the physicochemical, phytochemical and sensory characteristics of star fruit (Averrhoa carambola) leather

Starfruit is an underutilized fruit and is rich in vitamin C. Fruit leather from starfruit was prepared in this study and analyses of its physicochemical, phytochemical, and sensory characteristics were performed. Five samples named A, B, C, D and E were prepared with different proportions of fruit pulp:sugar of 70:30, 75:25, 80:20, 85:15 and 90:10, respectively. All the prepared samples were subjected to analyses. Phytochemical contents were found to increase with increasing fruit pulp proportion, thus sample E (90:10) was found to be the best in terms of phytochemical content. Similarly, product sample C (80:20) was scored the highest by the panelist in terms of sensory aspect. The best product sample C had total soluble solids (TSS) of 31 ± 2 °Bx, total ash content of 2.482 ± 0.001 %, acid insoluble ash of 1.0013 ± 0.002 %, crude protein of 0.5902 ± 0.004 %, crude fat of 0.3514 ± 0.003 %, crude fiber of 0.8991 ± 0.003 %, carbohydrate of 95.67 ± 0.04 %, vitamin C of 24.24 ± 0.1 mg/100g, total energy of 338.11 ± 0.04 Kcal/100 g, total phenolic content (TPC) of 6.105 ± 0.001 mg GAE/g of dry extract, total flavonoid content (TFC) of 1.125 ± 0.002 mg QE/g of dry extract and DPPH scavenging activity of 27.268 ± 0.001 %. Panelists responded favorably to the prepared product samples.

Physicochemical Characteristics of Cucumber Sherbet on Various Pandan Wangi Juice Concentrations and Sweetener Types

<p>Cucumbers can be processed into a frozen snack called sherbet. The problem with using cucumber in sherbet processing is its bland taste. <em>Pandan wangi</em> leaves (<em>Pandanus amaryllifolius</em> Roxb.) can be used to improve the flavor and aroma of cucumber sherbet. This study aimed to determine the effect of <em>pandan wangi</em> juice concentration and sweetener type on cucumber sherbet’s physical and chemical characteristics. The study used a factorial randomized group design consisting of 2 factors: the concentration of <em>pandan wangi</em> juice (5%, 10%, and 15%) and the type of sweetener (simple syrup, fructose, and honey). The physicochemical characteristics observed in this study include overrun, texture, color (L, a, b), melting time, total dissolved solids, vitamin C content, and total chlorophyll. The interaction between the concentration of <em>pandan wangi</em> juice and the type of sweetener significantly influenced the overrun of cucumber sherbet. The concentration of <em>pandan wangi</em> juice significantly influenced the texture, greenness (a-), yellowness (b+), and total chlorophyll. The type of sweetener significantly affects the yellowness (b+) value, melting time, and total soluble solids. The best treatment is <em>pandan wangi</em> juice with a concentration of 15% and fructose syrup as a sweetener type.<em> Pandan wangi</em> juice concentration and sweetener type can improve the characteristics of sherbet in terms of both physical and chemical properties. Cucumber sherbet combined with <em>pandan wangi</em> juice and certain sweeteners can be a healthy frozen snack.</p>

Effect of Vermicompost Application on the Soil Microbial Community Structure and Fruit Quality in Melon (Cucumis melo)

Melon (Cucumas melon) is widely cultivated and popular because of its quality value and unique flavor. However, the continuous cropping of melons in greenhouses has various negative effects on the soil environment, melon growth, and quality. Recently, farmers have utilized organic fertilization, especially vermicompost, for melons to resist the harmful effects of continuous cropping. A field experiment was conducted to explore the effects of vermicompost on soil microbes and melon fruit quality via high throughput sequencing and chemical sequencing methods. The results showed that the application of vermicompost decreased (p < 0.05) soil pH and increased organic matter, available phosphorus, biomass, urease, catalase, peroxidase, and alkaline phosphatase. A total of 3447 bacterial and 718 fungal operational taxonomic units were identified in all soil samples. Application of vermicompost decreased (p < 0.05) the relative abundances of Acidobacteriota, Gemmatimonadota, Actinobacteriota, and unclassified and increased the relative abundance of Planctomycetota. Compared with the control soil, vermicompost application resulted in significantly higher bacterial Chao indices and a significantly lower Chao index under vermicompost of 60 t ha−1 based on farmers’ normal fertilizer and significantly lower diversity under vermicompost of 90 t ha−1. Otherwise, vermicompost application increased the photosynthetic rate and chlorophyll content of melon leaves and increased the total sugar, soluble solids, vitamin C, soluble protein, and organic acid contents of melon. The results of redundancy analysis indicated that Proteobacteria exhibited a positive correlation with soil ammonium nitrogen (AN) and pH, while showing a negative association with soil available phosphorus and organic matter. Spearman’s correlation analysis revealed that both total sugar content and central soluble solid content in melon had a significant positive correlation (p < 0.05) with Patescibacteria. This study demonstrates that the application of vermicompost alters the microbial community structure in melon cultivation, enhancing fruit quality; this not only promotes a healthier soil ecosystem but also contributes to sustainable and productive practices in melon farming.

Ethylene-Induced Postharvest Changes in Five Chinese Bayberry Cultivars Affecting the Fruit Ripening and Shelf Life

Ethylene is an essential indicator of fruit ripening and climacteric or non-climacteric nature. This study investigated the postharvest behavior of five Chinese bayberry cultivars ‘Biqi’, ‘Dongkui’, ‘Fenhong’, ‘Xiazhihong’, and ‘Shuijing’. The fruits were harvested mature and stored at room temperature (25 °C) and under cold storage conditions (4 °C) to investigate the dynamics of ethylene production, firmness, anthocyanin content, and cell wall polysaccharide composition, as well as basic fruit physicochemical characteristics. The results show that Chinese bayberry is a climacteric fruit with ethylene production peaking shortly after harvest, especially at room temperature. Fruit color intensified over time due to anthocyanin accumulation, particularly in the flesh core. Darker cultivars produced more ethylene, which correlated with higher anthocyanin levels. At room temperature, ‘Biqi’ (black) had the highest ethylene production (4.03 µL·kg−1·h−1) and anthocyanin content (0.91 mg/g FW), while ‘Shuijing’, the white cultivar, had the lowest ethylene levels (1.9 µL·kg−1·h−1) and anthocyanin content (0.03 mg/g FW). Firmness significantly decreased at room temperature due to the degradation of hemicellulose and insoluble pectin, whereas cold storage mitigates this effect. After 3 days at room temperature, the average of firmness decreased by 23.7% in the five cultivars, compared to 12.7% under cold storage. Total soluble solids increase during storage, enhancing sweetness, especially at room temperature, with ‘Biqi’ increasing from 9.2 to 10.9% at 4 °C. Titratable acidity slightly decreased over time: the value for ‘Biqi’ decreased from 1.2% to 0.95% at room temperature and 1.1% at 4 °C. Citric, malic, and tartaric acid generally declined at room temperature but stabilized under cold storage. Sucrose, fructose, and glucose increased or remained stable, with significant varietal differences. Our results indicate that storing Chinese bayberry at 4 °C effectively preserves its quality and extends postharvest life. These findings underscore ethylene’s key role in regulating ripening, postharvest quality, and shelf life by influencing fruit color, firmness, and overall consumer appeal.

Using Legume-Enriched Cover Crops to Improve Grape Yield and Quality in Hillside Vineyards

Natural covering (NATC) has spread on hillside vineyards of central Italy as a replacement for tillage to reduce soil erosion, although it increased nitrogen and water needs. Therefore, in the current context of global warming, using cover crops (CCs) that require less water and provide nitrogen becomes crucial. The effects of two low-competition legume-enriched CCs in a rainfed hillside vineyard—a perennial legume–grass mixture (PLGM) and an annual legume cover crop of Trifolium alexandrinum (ALTA)—were compared with NATC over three years. PLGM and ALTA provided good levels of soil coverage, slightly lower than NATC, which had a negligible presence of legumes. PLGM and ALTA, due to low competition, enhanced vine vigor, resulting in thicker and wider canopies (as indicated by total leaf area and leaf layer number), higher pruning weight, and increased yield. PLGM and ALTA led to good qualitative levels, with higher grapes acidities, lower pH and total soluble solids content and, additionally, significantly higher yeast assimilable nitrogen content. In conclusion, implementing low-competition legume species in CCs is an effective tool to avoid soil erosion in a climate change scenario, leading to increased productivity, higher acidity, and improved nitrogen content in the grapes.

Effect of Cooking Method on The Physicochemical Properties of Tomatoes

The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fiber, firmness, color, pH value & total soluble solids) were measured. Antioxidant properties (antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content) were also determined. There were significant differences (p<0.05) for ash, color, pH value, and total soluble solid, while no significant difference (p>0.05) was observed for cooking loss, crude fiber, and firmness. Different cooking methods had shown a significant difference (p<0.05) against all tests for determining antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content. Air frying is the best cooking method to preserve the physicochemical properties of tomatoes, compared to other methods employed. Hence, it can be concluded that different cooking methods have different effects on the physicochemical properties of tomatoes.