1
|
Vincenzo S, Antonio M, Rosa R, Roberta P, Filomena C, Rosa LM. Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months. Foods 2024; 13:2100. [PMID: 38998606 PMCID: PMC11241542 DOI: 10.3390/foods13132100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/19/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.
Collapse
Affiliation(s)
- Sicari Vincenzo
- Department of Agraria, University Mediterranea of Reggio Calabria, University Citadel, Locality Feo di Vito, 89124 Reggio Calabria, RC, Italy
| | - Mincione Antonio
- Department of Agraria, University Mediterranea of Reggio Calabria, University Citadel, Locality Feo di Vito, 89124 Reggio Calabria, RC, Italy
| | - Romeo Rosa
- Department of Agraria, University Mediterranea of Reggio Calabria, University Citadel, Locality Feo di Vito, 89124 Reggio Calabria, RC, Italy
| | - Pino Roberta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Conforti Filomena
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Loizzo Monica Rosa
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| |
Collapse
|
2
|
Shu P, Zhang Z, Wu Y, Chen Y, Li K, Deng H, Zhang J, Zhang X, Wang J, Liu Z, Xie Y, Du K, Li M, Bouzayen M, Hong Y, Zhang Y, Liu M. A comprehensive metabolic map reveals major quality regulations in red-flesh kiwifruit (Actinidia chinensis). THE NEW PHYTOLOGIST 2023; 238:2064-2079. [PMID: 36843264 DOI: 10.1111/nph.18840] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Accepted: 02/12/2023] [Indexed: 05/04/2023]
Abstract
Kiwifruit (Actinidia chinensis) is one of the popular fruits world-wide, and its quality is mainly determined by key metabolites (sugars, flavonoids, and vitamins). Previous works on kiwifruit are mostly done via a single omics approach or involve only limited metabolites. Consequently, the dynamic metabolomes during kiwifruit development and ripening and the underlying regulatory mechanisms are poorly understood. In this study, using high-resolution metabolomic and transcriptomic analyses, we investigated kiwifruit metabolic landscapes at 11 different developmental and ripening stages and revealed a parallel classification of 515 metabolites and their co-expressed genes into 10 distinct metabolic vs gene modules (MM vs GM). Through integrative bioinformatics coupled with functional genomic assays, we constructed a global map and uncovered essential transcriptomic and transcriptional regulatory networks for all major metabolic changes that occurred throughout the kiwifruit growth cycle. Apart from known MM vs GM for metabolites such as soluble sugars, we identified novel transcription factors that regulate the accumulation of procyanidins, vitamin C, and other important metabolites. Our findings thus shed light on the kiwifruit metabolic regulatory network and provide a valuable resource for the designed improvement of kiwifruit quality.
Collapse
Affiliation(s)
- Peng Shu
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Zixin Zhang
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Yi Wu
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Yuan Chen
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Kunyan Li
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Heng Deng
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Jing Zhang
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Xin Zhang
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Jiayu Wang
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Zhibin Liu
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Yue Xie
- Key Laboratory of Breeding and Utilization of Kiwifruit in Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu, 610213, Sichuan, China
| | - Kui Du
- Key Laboratory of Breeding and Utilization of Kiwifruit in Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu, 610213, Sichuan, China
| | - Mingzhang Li
- Key Laboratory of Breeding and Utilization of Kiwifruit in Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu, 610213, Sichuan, China
| | - Mondher Bouzayen
- GBF Laboratory, Université de Toulouse, INRA, Castanet-Tolosan, 31320, France
| | - Yiguo Hong
- School of Life Sciences, University of Warwick, Warwick, CV4 7AL, UK
- School of Science and the Environment, University of Worcester, Worcester, WR2 6AJ, UK
- Research Centre for Plant RNA Signaling, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, 311121, China
| | - Yang Zhang
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| | - Mingchun Liu
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, 610065, Sichuan, China
| |
Collapse
|
3
|
Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste. Foods 2022; 11:3232. [PMCID: PMC9601403 DOI: 10.3390/foods11203232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including ‘European red’, ‘DNS9’, ‘Bulgaskc’, ‘Canby’ and ‘Samodiva’ were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
Collapse
|
4
|
Prolonged On-Vine vs. Cold of Actinidia eriantha: Differences in Fruit Quality and Aroma Substances during Soft Ripening Stage. Foods 2022; 11:foods11182860. [PMID: 36140991 PMCID: PMC9497916 DOI: 10.3390/foods11182860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/05/2022] [Accepted: 09/10/2022] [Indexed: 11/17/2022] Open
Abstract
In order to find an efficient, economical and feasible method for soft ripening storage of kiwifruit, two softening methods (on-vine, cold) were utilized for the ‘Ganlv-2’ kiwifruit (Actinidia. eriantha) cultivar. A comprehensive evaluation was conducted on the quality changes in ‘Ganlv-2’ under different methods after fruit ripening by principal component analysis and mathematical modeling. Compared to kiwifruit under cold softening, kiwifruit treated with on-vine soft ripening had slightly greater sugar-acid ratios and flesh firmness and higher contents of dry matter, soluble solids, and soluble sugar. The titratable acid content was slightly lower in the on-vine group than in the cold group. The sensory evaluation results manifested little difference in fruit flavor between the two groups. However, at the end of the trial, the overripe taste of the on-vine group was lighter and the taste was sweeter than those of the cold group. More aromatic substances were emitted from the kiwifruit in the on-vine group. According to the mathematic model, there was no significant difference in fruit quality and flavor between the on-vine and traditional cold groups. The fruit in the on-vine group had a stronger flavor and lighter overripe flavor when they reached the edible state. This paper provided a novel storage method of A. eriantha, it can reduce the cost of traditional cold storage and reduce the pressure on centralized harvesting, and the feasibility of this method was verified from the fruit quality.
Collapse
|
5
|
Song M, Xu H, Xin G, Liu C, Sun X, Zhi Y, Li B, Shen Y. Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
6
|
Su WH, Xue H. Imaging Spectroscopy and Machine Learning for Intelligent Determination of Potato and Sweet Potato Quality. Foods 2021; 10:2146. [PMID: 34574253 PMCID: PMC8472741 DOI: 10.3390/foods10092146] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 08/30/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
Imaging spectroscopy has emerged as a reliable analytical method for effectively characterizing and quantifying quality attributes of agricultural products. By providing spectral information relevant to food quality properties, imaging spectroscopy has been demonstrated to be a potential method for rapid and non-destructive classification, authentication, and prediction of quality parameters of various categories of tubers, including potato and sweet potato. The imaging technique has demonstrated great capacities for gaining rapid information about tuber physical properties (such as texture, water binding capacity, and specific gravity), chemical components (such as protein, starch, and total anthocyanin), varietal authentication, and defect aspects. This paper emphasizes how recent developments in spectral imaging with machine learning have enhanced overall capabilities to evaluate tubers. The machine learning algorithms coupled with feature variable identification approaches have obtained acceptable results. This review briefly introduces imaging spectroscopy and machine learning, then provides examples and discussions of these techniques in tuber quality determinations, and presents the challenges and future prospects of the technology. This review will be of great significance to the study of tubers using spectral imaging technology.
Collapse
Affiliation(s)
- Wen-Hao Su
- Department of Agricultural Engineering, College of Engineering, China Agricultural University, Beijing 100083, China;
| | - Huidan Xue
- School of Economics and Management, Beijing University of Technology, Beijing 100124, China
| |
Collapse
|
7
|
Lievre DL, Anderson R, Boldingh H, Cooney J, Seelye R, Gould N, Hunter D, Jensen D, Pereira T, Wohlers M, Clearwater M, Richardson A. Modifying Carbohydrate Supply to Fruit during Development Changes the Composition and Flavour of Actinidia chinensis var. chinensis 'Zesy002' Kiwifruit. PLANTS (BASEL, SWITZERLAND) 2021; 10:1328. [PMID: 34209861 PMCID: PMC8309063 DOI: 10.3390/plants10071328] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 06/22/2021] [Accepted: 06/25/2021] [Indexed: 11/26/2022]
Abstract
Consumer acceptance of fruit is determined by size, flavour and ripeness. In this study we investigated how altering the carbohydrate supply to Actinidia chinensis var. chinensis 'Zesy002' kiwifruit altered the balance between growth and accumulation of metabolites. Canes were phloem girdled and fruit thinned to a leaf-to-fruit ratio (L:F) of either 2 (Low carbohydrate) or 6 (High carbohydrate) at either 38 (Early) or 86 (Late) days after anthesis (DAA) and compared with ungirdled control canes with a L:F of 3. Fruit growth, metabolite accumulation, cytokinin concentrations and maturation were monitored and the sensory attributes of ripe fruit were assessed. The final weight of Early-High and Late-High carbohydrate fruit was 38% and 16% greater compared with control fruit. High carbohydrate fruit had increased starch, soluble sugar and cytokinin concentrations and fruit began to mature earlier and those with a Low carbohydrate had decreased concentrations and matured later compared with control fruit. Control fruit were described by consumers as more acidic and under-ripe compared with those from Early-High carbohydrate canes, but as sweeter than those from Low carbohydrate canes. This study showed that carbohydrate supply can have a major impact on the growth, sugar accumulation and maturity of 'Zesy002' fruit sinks.
Collapse
Affiliation(s)
- Danielle Le Lievre
- School of Science, University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand; (D.L.L.); (M.C.)
| | - Rachelle Anderson
- Te Puke Research Centre, The New Zealand Institute for Plant & Food Research Limited (PFR), 412 No. 1 Road, RD2, Te Puke 3182, New Zealand; (R.A.); (N.G.)
| | - Helen Boldingh
- PFR, Ruakura Research Centre, Private Bag 3105, Hamilton 3240, New Zealand; (H.B.); (J.C.); (R.S.); (D.J.); (T.P.)
| | - Janine Cooney
- PFR, Ruakura Research Centre, Private Bag 3105, Hamilton 3240, New Zealand; (H.B.); (J.C.); (R.S.); (D.J.); (T.P.)
| | - Richard Seelye
- PFR, Ruakura Research Centre, Private Bag 3105, Hamilton 3240, New Zealand; (H.B.); (J.C.); (R.S.); (D.J.); (T.P.)
| | - Nick Gould
- Te Puke Research Centre, The New Zealand Institute for Plant & Food Research Limited (PFR), 412 No. 1 Road, RD2, Te Puke 3182, New Zealand; (R.A.); (N.G.)
| | - Denise Hunter
- PFR, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand; (D.H.); (M.W.)
| | - Dwayne Jensen
- PFR, Ruakura Research Centre, Private Bag 3105, Hamilton 3240, New Zealand; (H.B.); (J.C.); (R.S.); (D.J.); (T.P.)
| | - Trisha Pereira
- PFR, Ruakura Research Centre, Private Bag 3105, Hamilton 3240, New Zealand; (H.B.); (J.C.); (R.S.); (D.J.); (T.P.)
| | - Mark Wohlers
- PFR, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand; (D.H.); (M.W.)
| | - Mike Clearwater
- School of Science, University of Waikato, Private Bag 3105, Hamilton 3240, New Zealand; (D.L.L.); (M.C.)
| | - Annette Richardson
- PFR, Kerikeri Research Centre, 121 Keri Downs Road, RD1, Kerikeri 0294, New Zealand
| |
Collapse
|
8
|
Scalisi A, O'Connell MG. Application of visible/NIR spectroscopy for the estimation of soluble solids, dry matter and flesh firmness in stone fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2100-2107. [PMID: 32978810 DOI: 10.1002/jsfa.10832] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 09/25/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Soluble solids concentration (SSC), dry matter concentration (DMC) and flesh firmness (FF) are important fruit quality parameters in stone fruits. This study investigated the ability of a commercial visible/near-infrared (NIR) spectrometer to determine SSC, DMC and FF in nectarine, peach, apricot and Japanese plum cultivars at harvest. The work was conducted in summer 2019/2020 on 14 stone fruit cultivars at Tatura, Australia. Two sub-samples of 100 fruit each were collected before and after commercial maturity (± 5 days) in order to maximize sample variability. RESULTS Partial least square (PLS) regression models based on the second derivative of the absorbance in the 729-975 nm spectral region proved accurate for the prediction of SSC and DMC (R2 CV > 0.750). Only the model generated for SSC in 'Golden May' apricot was less precise compared to other cultivars. No visible/NIR models were accurate enough to predict FF in the cultivars under study (R2 CV < 0.750). CONCLUSION This study demonstrated that the visible/NIR spectrometer was a reliable tool to monitor SSC and DMC in stone fruits at harvest but proved less useful for FF estimation. These results highlight the potential of visible/NIR spectrometry to evaluate stone fruit quality both in situ pre-harvest and in the laboratory after harvest. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Alessio Scalisi
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Tatura, VIC, Australia
| | - Mark Glenn O'Connell
- Agriculture Victoria, Department of Jobs, Precincts and Regions, Tatura, VIC, Australia
| |
Collapse
|
9
|
Zhurba M, Vergun O, Klymenko S, Szot I. Biochemical characterization of fruits of Lycium spp. in Ukraine. REGULATORY MECHANISMS IN BIOSYSTEMS 2021. [DOI: 10.15421/022111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Fruits of Lycium possess therapeutic properties due to which they are used in traditional and folk medicine and can be used as a kind of functional food. The objective of this study was to evaluate the biochemical characterization of Lycium L. (L. barbarum L., L. chinense Mill. and L. truncatum Y. C. Wang) fruits for 16 cultivars and varieties from the collections in the M. M. Gryshko National Botanical Garden of NAS of Ukraine (Kyiv). This study was aimed at determining the concentration of nutrients in the Lycium fruits. Individual genotypes of three Lycium species: L. barbarum, L.chinense, and L. truncatum, differed in such features as the content of dry matter, sugars, vitamin C, β-carotene, acidity, and tannins in the fruit. Fruits of Lycium spp. are a valuable source of nutrients such as vitamin C (4.38–121.0 mg 100g–1 FW), β-carotene content (1.45–5.52%), and tannin (0.12–1.34%). The sugar content (13.83–20.87%) and acidity of the fruit (0.23–4.62%) meet the consumers' requirements for fresh fruit. The cultivar Amber Sweet (L. chinense) had fruits of which the similarities between biochemical characteristics of different studies genotypes were the lowest. The cv. Amber Sweet was characterized by fruit with high sugar content, very high vitamin C content, average acid content, low tannins and β-carotene content, and the lowest dry matter content. Furthermore, a distinctive feature of the other tested genotypes was the yellow colour of the fruit. The data obtained can be used for further selective work.
Collapse
|
10
|
Tareen AK, Panezai MA, Sajjad A, Achakzai JK, Kakar AM, Khan NY. Comparative analysis of antioxidant activity, toxicity, and mineral composition of kernel and pomace of apricot ( Prunus armeniaca L.) grown in Balochistan, Pakistan. Saudi J Biol Sci 2021; 28:2830-2839. [PMID: 34025163 PMCID: PMC8117165 DOI: 10.1016/j.sjbs.2021.02.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/22/2021] [Accepted: 02/01/2021] [Indexed: 11/03/2022] Open
Abstract
The present study aims to investigate some physical attributes, total phenolics content, total flavonoids content, mineral composition, bioluminescence toxicity assay and antioxidant activity in terms of DPPH, HPS, TAC and FRAP assays in the kernel and pomace samples of six apricot cultivars grown in Balochistan, Pakistan. TFC and TPC determined by the AlCl3 and Folin-Ciocalteu assays in apricot kernel extracts of six cultivars varied from 1797.5 (Chagali) to 4778.9 (Badoghur) mg QUE/100 g DW and from 1750.0 (Chagali) to 5005.8 (Badoghur) mg GAE/100 g DW. Apricot kernels exhibited higher antioxidant activity than pomace; antioxidant activity in terms of IC50 in kernels ranged from 24.88 to 98.61 μg/ml for DPPH, 334.84 to 516.63 μg/ml for HPS, from 22.02 to 110.80 μg/ml for TAC and from 96.27 to 163.35 μg/ml for FRAP. The apricot kernels showed higher TPC, TFC, bioluminescence toxicity to V. logei and antioxidant activity than the pomace. The correlation analysis demonstrated substantial contributions of polyphenols and flavonoids to antioxidant assays. The sample type was the leading factor affecting the amounts of K, Na, Ca, Fe, and Mn in the tested samples; mineral contents were higher in pomace than kernels. The highest inhibition to V. logei was found in the kernels of Badoghur (IC50 = 1.61 mg/ml). The PCA analysis showed significant contributions of phenolic and flavonoid contents towards antioxidant bioluminescence toxicity assays. Our results suggest Badoghur, Shakarpara and Sardai kernels are rich sources of secondary metabolites and possess remarkable antioxidant and antiluminescence activity and can make a significant contribution to the treatment and prevention of chronic health problems.
Collapse
Affiliation(s)
- Ajab Khan Tareen
- Institute of Biochemistry, University of Balochistan, Quetta 87300, Pakistan
| | | | - Ashif Sajjad
- Institute of Biochemistry, University of Balochistan, Quetta 87300, Pakistan
| | | | - Abdul Manan Kakar
- Institute of Biochemistry, University of Balochistan, Quetta 87300, Pakistan
| | - Nazima Yousaf Khan
- Institute of Biochemistry, University of Balochistan, Quetta 87300, Pakistan
| |
Collapse
|
11
|
Scalisi A, Pelliccia D, O’Connell MG. Maturity Prediction in Yellow Peach ( Prunus persica L.) Cultivars Using a Fluorescence Spectrometer. SENSORS 2020; 20:s20226555. [PMID: 33212792 PMCID: PMC7696374 DOI: 10.3390/s20226555] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 11/08/2020] [Accepted: 11/15/2020] [Indexed: 12/25/2022]
Abstract
Technology for rapid, non-invasive and accurate determination of fruit maturity is increasingly sought after in horticultural industries. This study investigated the ability to predict fruit maturity of yellow peach cultivars using a prototype non-destructive fluorescence spectrometer. Collected spectra were analysed to predict flesh firmness (FF), soluble solids concentration (SSC), index of absorbance difference (IAD), skin and flesh colour attributes (i.e., a* and H°) and maturity classes (immature, harvest-ready and mature) in four yellow peach cultivars—‘August Flame’, ‘O’Henry’, ‘Redhaven’ and ‘September Sun’. The cultivars provided a diverse range of maturity indices. The fluorescence spectrometer consistently predicted IAD and skin colour in all the cultivars under study with high accuracy (Lin’s concordance correlation coefficient > 0.85), whereas flesh colour’s estimation was always accurate apart from ‘Redhaven’. Except for ‘September Sun’, good prediction of FF and SSC was observed. Fruit maturity classes were reliably predicted with a high likelihood (F1-score = 0.85) when samples from the four cultivars were pooled together. Further studies are needed to assess the performance of the fluorescence spectrometer on other fruit crops. Work is underway to develop a handheld version of the fluorescence spectrometer to improve the utility and adoption by fruit growers, packhouses and supply chain managers.
Collapse
Affiliation(s)
- Alessio Scalisi
- Agriculture Victoria, Tatura, VIC 3616, Australia;
- Food Agility CRC Ltd., Ultimo, NSW 2007, Australia
- Correspondence: (A.S.); (D.P.)
| | - Daniele Pelliccia
- Rubens Technologies Pty Ltd., Rowville, VIC 3178, Australia
- Instruments & Data Tools Pty Ltd., Rowville, VIC 3178, Australia
- Correspondence: (A.S.); (D.P.)
| | - Mark Glenn O’Connell
- Agriculture Victoria, Tatura, VIC 3616, Australia;
- Food Agility CRC Ltd., Ultimo, NSW 2007, Australia
| |
Collapse
|
12
|
Esteves E, Aníbal J. Sensory evaluation of seafood freshness using the quality index method: A meta-analysis. Int J Food Microbiol 2020; 337:108934. [PMID: 33161346 DOI: 10.1016/j.ijfoodmicro.2020.108934] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 09/14/2020] [Accepted: 10/11/2020] [Indexed: 02/06/2023]
Abstract
The quality index method (QIM) is a leading method of assessing the freshness (and thus quality) of seafood that is based on relatively few sensory attributes considered relevant. These characteristics are scored using a 0 to 3 demerit points' scale, the sum of which is designated the quality index (QI) and quantifies the specimens' lack of freshness. The linear relationship between QI and storage time allows for the estimation of remaining shelf-life. Moreover, QIM is deemed species-specific. Meta-analysis was carried to attest the species-specificity of QIM schemes or if, otherwise, biological, ecological, procedural and methodological parameters, alone or in combination, justify schemes' categorization. The variation among the QIM schemes was analyzed using random/mixed-effects models of 68 primary studies. The correlation coefficient associated with linear relationship between the QIM scores and storage time was the designated effect. This study is the first to use of meta-analysis to summarize QIM schemes developed since the inception of the method in the early 1980s. The initial random-effects meta-analysis model indicated that the correlation coefficients associated with QIM averaged 0.982 (95% CI: 0.978-0.986). The considerable remaining heterogeneity (Q = 152.06, p < 0.0008) was further investigated as a function of moderator variables. Several moderator variables, per se or in combination, namely seafood group (bluefish, whitefish, Selachii, cephalopods and crustaceans), storage procedure (ice, water, air, vacuum and modified atmosphere packaging) and temperature (°C), family and habitat (marine and freshwater), and maximum number of demerit points in QIM were found to have significant effects (QM, 0.0002 < p < 0.0919) on correlation coefficients derived from QIM schemes. Notwithstanding, at this stage of the analysis none clearly justified the categorization of QIM schemes since substantial residual heterogeneity remained unexplained in almost every case and there were issues with influential studies. Then, in a mixed-effects meta-analysis of a subset of studies for whole specimens stored in ice, seafood groups and maximum number of demerit points were found to be significant moderators (QM, p = 0.0018 and p = 0.0173, respectively). Correlation coefficients were higher in studies developing QIM schemes for cephalopods compared to the other seafood groups and in studies with lower sum of demerit points. The potential issues with publication bias and influence analysis are discussed. We cannot rule out the species-specificity of QIM schemes that have been stated previously and that constitutes a relative advantage compared to other methods of assessment seafood freshness based on sensory analysis, particularly the EU grading scheme.
Collapse
Affiliation(s)
- Eduardo Esteves
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal; CCMAR, Centre of Marine Sciences, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal.
| | - Jaime Aníbal
- Department of Food Engineering, Institute of Engineering, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal; CIMA - Centre for Marine and Environmental Research, FCT, Universidade do Algarve, Faro, Portugal
| |
Collapse
|
13
|
Zhang H, Zhao Q, Lan T, Geng T, Gao C, Yuan Q, Zhang Q, Xu P, Sun X, Liu X, Ma T. Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit ( Actinidia) Cultivars-Comparative Analysis of Fifteen Kiwifruit ( Actinidia) Cultivars. Foods 2020; 9:E1267. [PMID: 32927636 PMCID: PMC7555710 DOI: 10.3390/foods9091267] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/08/2020] [Indexed: 02/07/2023] Open
Abstract
Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar-acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.
Collapse
Affiliation(s)
- Hexin Zhang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tonghui Geng
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA;
| | - Pingkang Xu
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore 119077, Singapore;
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| |
Collapse
|
14
|
Samnegård U, Hambäck PA, Smith HG. Pollination treatment affects fruit set and modifies marketable and storable fruit quality of commercial apples. ROYAL SOCIETY OPEN SCIENCE 2019; 6:190326. [PMID: 31903195 PMCID: PMC6936272 DOI: 10.1098/rsos.190326] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Accepted: 11/13/2019] [Indexed: 05/26/2023]
Abstract
Insect-mediated pollination increases yields of many crop species and some evidence suggests that it also influences crop quality. However, the mechanistic linkages between insect-mediated pollination and crop quality are poorly known. In this study, we explored how different pollination treatments affected fruit set, dry matter content (DMC), mineral content and storability of apples. Apple flowers supplementary pollinated with compatible pollen resulted in higher initial fruit set rates, higher fruit DMC and a tendency for lower fruit potassium (K) : calcium (Ca) ratio than flowers that received natural or no pollination. These variables are related to desirable quality aspects, because higher DMC is connected to higher consumer preference and lower K : Ca ratio is related to lower incidence of postharvest disorders during storage. Using structural equation modelling, we showed an indirect effect of pollination treatment on storability, however mediated by complex interactions between fruit set, fruit weight and K : Ca ratio. The concentrations of several elements in apples (K, zinc, magnesium) were affected by the interaction between pollination treatment and apple weight, indicating that pollination affects element allocation into fruits. In conclusion, our study shows that pollination and the availability of compatible pollen needs to be considered in the management of orchard systems, not only to increase fruit set, but also to increase the quality and potentially the storability of apples.
Collapse
Affiliation(s)
- Ulrika Samnegård
- Centre for Environmental and Climate Research, Lund University, 223 62 Lund, Sweden
- Department of Biology, Lund University, 223 62 Lund, Sweden
| | - Peter A. Hambäck
- Department of Ecology, Environment and Plant Sciences, Stockholm University, 106 91 Stockholm, Sweden
| | - Henrik G. Smith
- Centre for Environmental and Climate Research, Lund University, 223 62 Lund, Sweden
- Department of Biology, Lund University, 223 62 Lund, Sweden
| |
Collapse
|
15
|
Jaeger SR, Lee PY, Xia Y, Chheang SL, Roigard CM, Ares G. Using the emotion circumplex to uncover sensory drivers of emotional associations to products: six case studies. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.04.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
16
|
Commisso M, Negri S, Bianconi M, Gambini S, Avesani S, Ceoldo S, Avesani L, Guzzo F. Untargeted and Targeted Metabolomics and Tryptophan Decarboxylase In Vivo Characterization Provide Novel Insight on the Development of Kiwifruits ( Actinidia deliciosa). Int J Mol Sci 2019; 20:E897. [PMID: 30791398 PMCID: PMC6413197 DOI: 10.3390/ijms20040897] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/14/2019] [Accepted: 02/17/2019] [Indexed: 12/13/2022] Open
Abstract
Kiwifruit (Actinidia deliciosa cv. Hayward) is a commercially important crop with highly nutritional green fleshy fruits. The post-harvest maturation of the fruits is well characterized, but little is known about the metabolic changes that occur during fruit development. Here we used untargeted metabolomics to characterize the non-volatile metabolite profile of kiwifruits collected at different time points after anthesis, revealing profound metabolic changes before the onset of ripening including the depletion of many classes of phenolic compounds. In contrast, the phytohormone abscisic acid accumulated during development and ripening, along with two indolamines (serotonin and its precursor tryptamine), and these were monitored in greater detail by targeted metabolomics. The role of indolamines in kiwifruit development is completely unknown, so we also characterized the identity of genes encoding tryptophan decarboxylase in A. deliciosa and its close relative A. chinensis to provide insight into the corresponding biological processes. Our results indicate that abscisic acid and indolamines fulfill unrecognized functions in the development and ripening of kiwifruits.
Collapse
Affiliation(s)
- Mauro Commisso
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
- Demethra Biotech, Strada dell'Innovazione 1, Camisano Vicentino, 36043 Vicenza, Italy.
| | - Stefano Negri
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
| | - Martino Bianconi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
- Demethra Biotech, Strada dell'Innovazione 1, Camisano Vicentino, 36043 Vicenza, Italy.
| | - Sofia Gambini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
| | - Sara Avesani
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
| | - Stefania Ceoldo
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
| | - Linda Avesani
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
| | - Flavia Guzzo
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.
| |
Collapse
|
17
|
Jaeger SR, Hunter DC, Vidal L, Chheang SL, Ares G, Harker FR. Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study. J SENS STUD 2019. [DOI: 10.1111/joss.12490] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Denise C. Hunter
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Leticia Vidal
- Sensometrics & Consumer ScienceInsituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - Sok L. Chheang
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| | - Gastón Ares
- Sensometrics & Consumer ScienceInsituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República Canelones Uruguay
| | - F. Roger Harker
- The New Zealand Institute for Plant and Food Research Ltd. Auckland New Zealand
| |
Collapse
|
18
|
Giuggioli NR, Briano R, Baudino C, Peano C. Post-Harvest Warehouse Management for Actinidia arguta Fruits. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns-2019-0006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
19
|
Su WH, Sun DW. Advanced Analysis of Roots and Tubers by Hyperspectral Techniques. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 87:255-303. [PMID: 30678816 DOI: 10.1016/bs.afnr.2018.07.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Hyperspectral techniques in terms of spectroscopy and hyperspectral imaging have become reliable analytical tools to effectively describe quality attributes of roots and tubers (such as potato, sweet potato, cassava, yam, taro, and sugar beet). In addition to the ability for obtaining rapid information about food external or internal defects including sprout, bruise, and hollow heart, and identifying different grades of food quality, such techniques have also been implemented to determine physical properties (such as color, texture, and specific gravity) and chemical constituents (such as protein, vitamins, and carotenoids) in root and tuber products with avoidance of extensive sample preparation. Developments of related quality evaluation systems based on hyperspectral data that determine food quality parameters would bring about economic and technical values to the food industry. Consequently, a comprehensive review of hyperspectral literature is carried out in this chapter. The spectral data acquired, the multivariate statistical methods used, and the main breakthroughs of recent studies on quality determinations of root and tuber products are discussed and summarized. The conclusion elaborates the promise of how hyperspectral techniques can be applied for non-invasive and rapid evaluations of tuber quality properties.
Collapse
Affiliation(s)
- Wen-Hao Su
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Dublin, Ireland.
| |
Collapse
|
20
|
Quantitative prediction of post storage ‘Hayward’ kiwifruit attributes using at harvest Vis-NIR spectroscopy. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.002] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
21
|
Giuggioli NR, Girgenti V, Baudino C, Giacalone G, Chiabrando V. Prediction models for the softening of new commercialActinidiacultivars. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13245] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nicole Roberta Giuggioli
- Department of Agricultural Forest and Food Sciences; University of Torino, Largo Paolo Braccini 2; Grugliasco TO 10095 Italy
| | - Vincenzo Girgenti
- Department of Agricultural Forest and Food Sciences; University of Torino, Largo Paolo Braccini 2; Grugliasco TO 10095 Italy
| | - Claudio Baudino
- Department of Agricultural Forest and Food Sciences; University of Torino, Largo Paolo Braccini 2; Grugliasco TO 10095 Italy
| | - Giovanna Giacalone
- Department of Agricultural Forest and Food Sciences; University of Torino, Largo Paolo Braccini 2; Grugliasco TO 10095 Italy
| | - Valentina Chiabrando
- Department of Agricultural Forest and Food Sciences; University of Torino, Largo Paolo Braccini 2; Grugliasco TO 10095 Italy
| |
Collapse
|
22
|
Nieuwenhuizen NJ, Allan AC, Atkinson RG. The Genetics of Kiwifruit Flavor and Fragrance. COMPENDIUM OF PLANT GENOMES 2016. [DOI: 10.1007/978-3-319-32274-2_11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
23
|
Stanley J, Feng J, Olsson S. Crop load and harvest maturity effects on consumer preferences for apricots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:752-763. [PMID: 25073430 DOI: 10.1002/jsfa.6850] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2013] [Revised: 07/05/2014] [Accepted: 07/23/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Improving apricot fruit quality delivered to consumers is key to ensuring a successful apricot industry. Previous studies have focused on effects of either soluble solids content (SSC) or fruit firmness on consumer preferences, and results have been equivocal. This study evaluated the effects of crop load and harvest maturity how they affected on fruit SSC and firmness, and on subsequent consumer preferences. RESULTS SSC of apricots was an important factor only when fruit were firmer than 15 N and not immature. When fruit were softer than 15 N, SSC had little influence on consumer liking. In general, consumers preferred fruit that were grown on trees thinned to approximately 10-20% less than typical commercial crop loads and were harvested in a more mature condition. Consumers also preferred fruit that had a higher sugar/acid ratio or BrimA value, which is the °Brix - k × titratable acidity, where k is a constant that varies between species and cultivars depending on the specific acids and sugars present. High apricot flavour and juiciness were associated with greater sweetness. CONCLUSION Management practices that increase fruit SSC and sugar/acid ratio, such as reducing crop load, will improve consumer satisfaction as long as fruit are harvested at an adequate maturity stage and are maintained in storage so that they do not soften too quickly.
Collapse
Affiliation(s)
- Jill Stanley
- School of Natural Sciences, Griffith University, Nathan, QLD, 4111, Australia; The New Zealand Institute for Plant & Food Research Ltd, Alexandra, 9391, New Zealand
| | | | | |
Collapse
|
24
|
Nardozza S, Boldingh HL, Osorio S, Höhne M, Wohlers M, Gleave AP, MacRae EA, Richardson AC, Atkinson RG, Sulpice R, Fernie AR, Clearwater MJ. Metabolic analysis of kiwifruit (Actinidia deliciosa) berries from extreme genotypes reveals hallmarks for fruit starch metabolism. JOURNAL OF EXPERIMENTAL BOTANY 2013; 64:5049-63. [PMID: 24058160 PMCID: PMC3830485 DOI: 10.1093/jxb/ert293] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Tomato, melon, grape, peach, and strawberry primarily accumulate soluble sugars during fruit development. In contrast, kiwifruit (Actinidia Lindl. spp.) and banana store a large amount of starch that is released as soluble sugars only after the fruit has reached maturity. By integrating metabolites measured by gas chromatography-mass spectrometry, enzyme activities measured by a robot-based platform, and transcript data sets during fruit development of Actinidia deliciosa genotypes contrasting in starch concentration and size, this study identified the metabolic changes occurring during kiwifruit development, including the metabolic hallmarks of starch accumulation and turnover. At cell division, a rise in glucose (Glc) concentration was associated with neutral invertase (NI) activity, and the decline of both Glc and NI activity defined the transition to the cell expansion and starch accumulation phase. The high transcript levels of β-amylase 9 (BAM9) during cell division, prior to net starch accumulation, and the correlation between sucrose phosphate synthase (SPS) activity and sucrose suggest the occurrence of sucrose cycling and starch turnover. ADP-Glc pyrophosphorylase (AGPase) is identified as a key enzyme for starch accumulation in kiwifruit berries, as high-starch genotypes had 2- to 5-fold higher AGPase activity, which was maintained over a longer period of time and was also associated with enhanced and extended transcription of the AGPase large subunit 4 (APL4). The data also revealed that SPS and galactinol might affect kiwifruit starch accumulation, and suggest that phloem unloading into kiwifruit is symplastic. These results are relevant to the genetic improvement of quality traits such as sweetness and sugar/acid balance in a range of fruit species.
Collapse
Affiliation(s)
- Simona Nardozza
- The New Zealand Institute for Plant & Food Research Limited (PFR), Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand
| | - Helen L. Boldingh
- PFR, Ruakura Research Centre, Private Bag 3230, Hamilton, New Zealand
| | - Sonia Osorio
- Max Planck Institute of Molecular Plant Physiology, Wissenschaftspark Golm, Am Mühlenberg 1, D-14476 Potsdam-Golm, Germany
| | - Melanie Höhne
- Max Planck Institute of Molecular Plant Physiology, Wissenschaftspark Golm, Am Mühlenberg 1, D-14476 Potsdam-Golm, Germany
| | - Mark Wohlers
- The New Zealand Institute for Plant & Food Research Limited (PFR), Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand
| | - Andrew P. Gleave
- The New Zealand Institute for Plant & Food Research Limited (PFR), Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand
| | - Elspeth A. MacRae
- The New Zealand Institute for Plant & Food Research Limited (PFR), Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand
| | | | - Ross G. Atkinson
- The New Zealand Institute for Plant & Food Research Limited (PFR), Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand
| | - Ronan Sulpice
- Max Planck Institute of Molecular Plant Physiology, Wissenschaftspark Golm, Am Mühlenberg 1, D-14476 Potsdam-Golm, Germany
| | - Alisdair R. Fernie
- Max Planck Institute of Molecular Plant Physiology, Wissenschaftspark Golm, Am Mühlenberg 1, D-14476 Potsdam-Golm, Germany
| | | |
Collapse
|
25
|
Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.06.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
26
|
Villamor RR, Daniels CH, Moore PP, Ross CF. Preference Mapping of Frozen and Fresh Raspberries. J Food Sci 2013; 78:S911-9. [DOI: 10.1111/1750-3841.12125] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2012] [Accepted: 02/28/2013] [Indexed: 11/28/2022]
Affiliation(s)
- R. R. Villamor
- School of Food Science; Washington State Univ.; Pullman; WA; USA
| | - C. H. Daniels
- Puyallup Research & Extension Center; Washington State Univ.; Puyallup; WA; USA
| | - P. P. Moore
- Puyallup Research & Extension Center; Washington State Univ.; Puyallup; WA; USA
| | - C. F. Ross
- School of Food Science; Washington State Univ.; Pullman; WA; USA
| |
Collapse
|
27
|
Abstract
Understanding the nutrient composition of kiwifruit is central to discussions of the nutritional value and potential health benefits of kiwifruit. Until recently, there were only limited validated data providing extensive compositional information available as reference values for common commercial cultivars. As a genus, Actinidia is diverse in both form and composition; however, there are several notable compounds that, within the context of fruit, are the signature of Actinidia: vitamin C, actinidin, fiber, vitamin E, and for selected cultivars, the persistence of chlorophyll in the mature fruit. Kiwifruit is also known as a nutritionally dense fruit, based on the level of nutrients present. The high amount of vitamin C in kiwifruit is the primary driver of such nutritional scores. Recently, a new approach to estimating the true energy value of kiwifruit has shown that kiwifruit delivers less available energy relative to other foods than is assumed based on traditional measures of food energy content. This, together with the key nutritional elements of kiwifruit, supports its position as a highly nutritious, low-calorie fruit with the potential to deliver a range of health benefits.
Collapse
|
28
|
|
29
|
|
30
|
Developing models systems for testing the sensory properties and consumer acceptance of new fruit cultivars: The example of kiwifruit. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.02.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
31
|
Latocha P, Jankowski P. Genotypic difference in postharvest characteristics of hardy kiwifruit (Actinidia arguta and its hybrids), as a new commercial crop. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.032] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
32
|
Günther CS, Matich AJ, Marsh KB, Nicolau L. Development of a quantitative method for headspace analysis of methylsulfanyl-volatiles from kiwifruit tissue. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
33
|
Jaeger SR, Harker R, Triggs CM, Gunson A, Campbell RL, Jackman R, Requejo-Jackman C. Determining Consumer Purchase Intentions: The Importance of Dry Matter, Size, and Price of Kiwifruit. J Food Sci 2011; 76:S177-84. [DOI: 10.1111/j.1750-3841.2011.02084.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
34
|
Nardozza S, Gamble J, Axten LG, Wohlers MW, Clearwater MJ, Feng J, Harker FR. Dry matter content and fruit size affect flavour and texture of novel Actinidia deliciosa genotypes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:742-748. [PMID: 21302330 DOI: 10.1002/jsfa.4245] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2010] [Revised: 10/21/2010] [Accepted: 10/27/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Previous studies with commercial kiwifruit cultivars have demonstrated that the taste of fruit with higher dry matter content (DM) is more liked by consumers. A unique replicated trial of kiwifruit genotypes (10 high/low DM × small/large-fruited genotypes) has provided an opportunity to consider how the genetic propensity for a kiwifruit to accumulate DM affects fruit flavour and texture. In the present study, eating-ripe fruit from each of the genotypes were assessed using a trained sensory panel and the relationships between these sensory attributes and fresh weight, DM, flesh firmness and soluble solids content (SSC) were explored. RESULTS The genotypes provided a diversity of flavour and texture attributes, each of which varied in perceived intensity of the sensory experience. High-DM genotypes had higher SSC and were perceived as sweeter than low-DM genotypes. Sweet taste was closely associated with the perception of the tropical flavour and high-DM genotypes were found to have more tropical notes. Fruit size was associated with fruit texture, and small fruit were characterised by a firmer and more fibrous core. Large high-DM fruit were perceived as juicier than those of all other genotypes. CONCLUSIONS Genotypes were perceived differently from one another, and differences in fruit size and DM content were reflected in fruit sensorial properties. This study is unique in demonstrating interactions between fruit size, DM and sensory properties. These findings could be relevant not only to kiwifruit but to fruiting crop breeders in general, because of the demonstrated potential for effects of fruit size and DM content on sweetness, flavour and fruit texture.
Collapse
Affiliation(s)
- Simona Nardozza
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand.
| | | | | | | | | | | | | |
Collapse
|
35
|
Palmer JW, Harker FR, Tustin DS, Johnston J. Fruit dry matter concentration: a new quality metric for apples. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2586-2594. [PMID: 20718022 DOI: 10.1002/jsfa.4125] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND In the fresh apple market fruit must be crisp and juicy to attract buyers to purchase again. However, recent studies have shown that consumer acceptability could be further enhanced by improving taste. This study evaluates the use of fruit dry matter concentration (DMC) as a new fruit quality metric for apple. RESULTS Fruit samples collected at harvest, in the two main fruit growing regions of New Zealand, showed a variation in mean fruit DMC from 130 to 156 g kg(-1) with 'Royal Gala' and with 'Scifresh' from 152 to 176 g kg(-1). Individual fruit DMC showed a larger range, from 108 to 189 g kg(-1) with 'Royal Gala' and from 125 to 201 g kg(-1) with 'Scifresh'. Fruit DMC proved a more reliable predictor of total soluble solids after 12 weeks of air storage at 0.5 °C than TSS at harvest for both 'Royal Gala' and 'Scifresh'. Fruit DMC was also positively related to flesh firmness, although this relationship was not as strong as that seen with soluble solids and was more dependent on cultivar. Consumer studies showed that consumer preference was positively related to fruit DMC of 'Royal Gala' apples. CONCLUSION Fruit DMC can therefore be measured before or at harvest, and be used to predict the sensory potential for the fruit after storage.
Collapse
Affiliation(s)
- John W Palmer
- New Zealand Institute for Plant and Food Research Limited (PFR), Motueka, New Zealand.
| | | | | | | |
Collapse
|
36
|
Latocha P, Krupa T, Wołosiak R, Worobiej E, Wilczak J. Antioxidant activity and chemical difference in fruit of differentActinidiasp. Int J Food Sci Nutr 2010; 61:381-94. [DOI: 10.3109/09637480903517788] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
37
|
Macfie H, Meiselman H, Prescott J. Food Qual Prefer 2010; 21:1-3. [DOI: 10.1016/j.foodqual.2009.10.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|