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Zhou JJ, Zhang X, Yu CY, Sun PP, Ren YY. Structural characteristics of cell wall pectic polysaccharides from wampee and their decreased binding with pectinase by wampee polyphenol. Food Chem 2024; 459:140438. [PMID: 39024878 DOI: 10.1016/j.foodchem.2024.140438] [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: 03/25/2024] [Revised: 07/09/2024] [Accepted: 07/10/2024] [Indexed: 07/20/2024]
Abstract
To investigate the structural characteristics of cell wall pectic polysaccharides from wampee, water soluble pectin (WSP), chelator-soluble pectin (CSP) and sodium carbonate-soluble pectin (SSP) were purified. And the inhibitory effects of wampee polyphenol (WPP) on pectinase when these cell wall pectic polysaccharides were used as substrates were also explored. Purified WSP (namely PWSP) had the lowest molecular weight (8.47 × 105 Da) and the highest GalA content (33.43%). While purified CSP (called PCSP) and SSP contained more abundant rhamnogalacturonan I side chains. All of them were low-methoxy pectin (DE < 50%). Enzyme activity and kinetics analysis showed that the inhibition of pectinase by wampee polyphenol was reversible and mixed type. When SSP was used as the substrate, WPP had the strongest inhibition (IC50 = 1.96 ± 0.06 mg/mL) on pectinase. Fluorescence quenching results indicated that WPP inhibited enzyme activity by interacting with substrates and enzymes. Therefore, WPP has the application potential in controlling softening of fruits and vegetables.
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Affiliation(s)
- Jue-Jun Zhou
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xu Zhang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Chong-Yang Yu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Peng-Peng Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yuan-Yuan Ren
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
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2
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Yan M, Li M, Wang Y, Wang X, Moeinzadeh MH, Quispe-Huamanquispe DG, Fan W, Fang Y, Wang Y, Nie H, Wang Z, Tanaka A, Heider B, Kreuze JF, Gheysen G, Wang H, Vingron M, Bock R, Yang J. Haplotype-based phylogenetic analysis and population genomics uncover the origin and domestication of sweetpotato. MOLECULAR PLANT 2024; 17:277-296. [PMID: 38155570 DOI: 10.1016/j.molp.2023.12.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 11/10/2023] [Accepted: 12/25/2023] [Indexed: 12/30/2023]
Abstract
The hexaploid sweetpotato (Ipomoea batatas) is one of the most important root crops worldwide. However, its genetic origin remains controversial, and its domestication history remains unknown. In this study, we used a range of genetic evidence and a newly developed haplotype-based phylogenetic analysis to identify two probable progenitors of sweetpotato. The diploid progenitor was likely closely related to Ipomoea aequatoriensis and contributed the B1 subgenome, IbT-DNA2, and the lineage 1 type of chloroplast genome to sweetpotato. The tetraploid progenitor of sweetpotato was most likely I. batatas 4x, which donated the B2 subgenome, IbT-DNA1, and the lineage 2 type of chloroplast genome. Sweetpotato most likely originated from reciprocal crosses between the diploid and tetraploid progenitors, followed by a subsequent whole-genome duplication. In addition, we detected biased gene exchanges between the subgenomes; the rate of B1 to B2 subgenome conversions was nearly three times higher than that of B2 to B1 subgenome conversions. Our analyses revealed that genes involved in storage root formation, maintenance of genome stability, biotic resistance, sugar transport, and potassium uptake were selected during the speciation and domestication of sweetpotato. This study sheds light on the evolution of sweetpotato and paves the way for improvement of this crop.
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Affiliation(s)
- Mengxiao Yan
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China
| | - Ming Li
- College of Life Sciences, Chongqing Normal University, Chongqing 401331, China; Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China
| | - Yunze Wang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China; College of Life Sciences, Shanghai Normal University, Shanghai 200234, China
| | - Xinyi Wang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China; College of Life Sciences, Shanghai Normal University, Shanghai 200234, China
| | - M-Hossein Moeinzadeh
- Department of Computational Molecular Biology, Max Planck Institute for Molecular Genetics, Ihnestraße 63-73, 14195 Berlin, Germany
| | | | - Weijuan Fan
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China
| | - Yijie Fang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China; College of Life Sciences, Shanghai Normal University, Shanghai 200234, China
| | - Yuqin Wang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China; College of Life Sciences, Shanghai Normal University, Shanghai 200234, China
| | - Haozhen Nie
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China
| | - Zhangying Wang
- Guangdong Provincial Key Laboratory of Crops Genetics and Improvement, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Aiko Tanaka
- Graduate School of Bioagricultural Sciences, Nagoya University, Chikusa, Nagoya 464-8601, Japan
| | | | | | | | - Hongxia Wang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China; CAS Center for Excellence of Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai 200233, China.
| | - Martin Vingron
- Department of Computational Molecular Biology, Max Planck Institute for Molecular Genetics, Ihnestraße 63-73, 14195 Berlin, Germany.
| | - Ralph Bock
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany.
| | - Jun Yang
- Shanghai Key Laboratory of Plant Functional Genomics and Resources, Shanghai Chenshan Botanical Garden, Shanghai 201602, China; CAS Center for Excellence of Molecular Plant Sciences, Institute of Plant Physiology and Ecology, Chinese Academy of Sciences, Shanghai 200233, China.
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Xu X, Zhang H, Jin S, Zhu Y, Lv Z, Cui P, Lu G. Three Licorice Extracts' Impact on the Quality of Fresh-Cut Sweet Potato ( Ipomoea batatas (L.) Lam) Slices. Foods 2024; 13:211. [PMID: 38254512 PMCID: PMC10815067 DOI: 10.3390/foods13020211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 01/01/2024] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs.
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Affiliation(s)
| | | | | | | | | | | | - Guoquan Lu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China; (X.X.); (H.Z.); (Y.Z.); (Z.L.); (P.C.)
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Xu X, Wu S, Chen K, Zhang H, Zhou S, Lv Z, Chen Y, Cui P, Cui Z, Lu G. Comprehensive Evaluation of Raw Eating Quality in 81 Sweet Potato ( Ipomoea batatas (L.) Lam) Varieties. Foods 2023; 12:foods12020261. [PMID: 36673353 PMCID: PMC9858325 DOI: 10.3390/foods12020261] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/16/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023] Open
Abstract
The raw eating quality of sweet potato is complex. As consumers start paying more attention to the raw eating quality of tuberous roots in sweet potato, the evaluation of the raw eating quality of sweet potato is becoming an important issue. Therefore, we measured 16 quality indicators in 81 varieties of sweet potato. It was found that these 16 quality traits had different coefficients of variation (C.V.). Among them, the C.V. of fructose, glucose, and adhesiveness were the largest: 87.95%, 87.43% and 55.09%, respectively. The cluster analysis method was used to define six categories of the different tuberous roots of sweet potato. Group I, III, and IV had a stronger hardness and higher starch and cellulose content. Groups II, V, and VI were softer, with a high moisture and soluble sugar content. The principal component analysis method was used to comprehensively evaluate 16 quality indicators of 81 sweet potato varieties. It was found that Futian1, Taishu14, and Nanshu022 are good varieties in terms of raw eating quality. These varieties have low hardness, high adhesiveness in texture, high soluble sugar content, and low starch and cellulose. Future research should focus on improving the raw eating quality of sweet potato by reducing hardness, starch, and cellulose, while increasing adhesiveness, soluble sugar, and moisture content.
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Affiliation(s)
- Ximing Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Shiyu Wu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Kuangji Chen
- Yizheng Agricultural Technology Comprehensive Service Center, Yangzhou 211400, China
| | - Heyao Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Shuke Zhou
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Zunfu Lv
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Yuantao Chen
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Peng Cui
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
| | - Zhongqiu Cui
- Key Laboratory of Crop Genetics and Breeding, Tianjin Crop Institute, Tianjin 300384, China
| | - Guoquan Lu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China
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ZHOU Q, ZHENG Z, LI L, GAO J, WU Y, YANG F, ZHONG K, GAO H. Effects of variety on quality and taste of spontaneous fermented dried radish. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.125322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
Affiliation(s)
| | | | | | - Jia GAO
- Sichuan Academy of Agricultural Sciences,, China
| | | | - Feng YANG
- Sichuan Academy of Agricultural Sciences, China; Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, China
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Allan MC, Johanningsmeier SD. Sweetpotato chip texture and fat content: Effects of enzymatic modification of cell wall polymers. J Food Sci 2022; 87:3995-4008. [PMID: 35942682 DOI: 10.1111/1750-3841.16267] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 11/28/2022]
Abstract
Impacts of cell wall polymers on sweetpotato chip texture and fat content were investigated through enzymatic modification. Covington sweetpotato slices were treated with cellulase, hemicellulase, pectinase, pectin methyl esterase, protease, the enzyme blend Viscozyme, or no enzymes (control) at 40-45°C for 0.5-2 h. Treated slices were blanched, dried, and fried in triplicate per experimental condition. Breaking forces of 20 chips per frying replicate were measured followed by chip fat, moisture, sugar, alcohol insoluble solids, glass transition temperature, and color analyses. Untreated slices from each batch (daily check) were fried and analyzed to account for starting material variability. Viscozyme and protease-treated chips had the greatest reduction in breaking force from untreated chips (-30.9% and -23.7%, respectively), while pectin methyl esterase-treated chips had the lowest reduction in breaking force (-9.0%). Chips treated with Viscozyme for 2 h were 6.7-6.3 percentiles lower in fat than the control. Principal component analysis elucidated that chip breaking force was associated with unfried slice puncture force, alcohol insoluble solids, and chip color, and chip fat content was inversely associated with maltose content and glass transition temperature. Breaking down multiple cell wall polysaccharides or structural proteins weakened chip textures, while strengthening the pectic fraction resulted in harder chips. Chip fat reduction also occurred when multiple cell wall polysaccharides were broken down. Therefore, cell wall polymers impact sweetpotato chip texture and fat contents, and their attributes should be considered when selecting cultivars and processes for sweetpotato chips. PRACTICAL APPLICATION: Sweetpotato chips are an increasingly popular snack, but there is little understanding how cell wall polymers impact chip textures and fat contents. Raw sweetpotato slices were enzymatically treated to selectively modify cell wall polymers before frying. Chip breaking forces were lowered by protease or Viscozyme (cell wall enzyme blend) treatments, while breaking forces were increased with pectin methyl esterase. In addition, chip fat contents were reduced by the Viscozyme treatment. Since cell wall modifications could impact chip texture and fat content, cell wall polymer attributes should be considered in selection and processing of sweetpotatoes for chip manufacturing.
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Affiliation(s)
- Matthew C Allan
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, North Carolina, USA
| | - Suzanne D Johanningsmeier
- USDA-ARS, SEA, Food Science and Market Quality and Handling Research Unit, North Carolina State University, Raleigh, North Carolina, USA
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Li M, Chen L, Lang T, Qu H, Zhang C, Feng J, Pu Z, Peng M, Lin H. Genome-Wide Identification and Expression Analysis of Expansin Gene Family in the Storage Root Development of Diploid Wild Sweetpotato Ipomoea trifida. Genes (Basel) 2022; 13:genes13061043. [PMID: 35741805 PMCID: PMC9222398 DOI: 10.3390/genes13061043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/05/2022] [Accepted: 06/08/2022] [Indexed: 02/01/2023] Open
Abstract
Expansins play important roles in root growth and development, but investigation of the expansin gene family has not yet been reported in Ipomoea trifida, and little is known regarding storage root (SR) development. In this work, we identified a total of 37 expansins (ItrEXPs) in our previously reported SR-forming I. trifida strain Y22 genome, which included 23 ItrEXPAs, 4 ItrEXPBs, 2 ItrEXLAs and 8 ItrEXLBs. The phylogenetic relationship, genome localization, subcellular localization, gene and protein structure, promoter cis-regulating elements, and protein interaction network were systematically analyzed to reveal the possible roles of ItrEXPs in the SR development of I. trifida. The gene expression profiling in Y22 SR development revealed that ItrEXPAs and ItrEXLBs were down-regulated, and ItrEXPBs were up-regulated while ItrEXLAs were not obviously changed during the critical period of SR expansion, and might be beneficial to SR development. Combining the tissue-specific expression in young SR transverse sections of Y22 and sweetpotato tissue, we deduced that ItrEXLB05, ItrEXLB07 and ItrEXLB08 might be the key genes for initial SR formation and enlargement, and ItrEXLA02 might be the key gene for root growth and development. This work provides new insights into the functions of the expansin gene family members in I. trifida, especially for EXLA and EXLB subfamilies genes in SR development.
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Affiliation(s)
- Ming Li
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China;
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
| | - Lianfu Chen
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
| | - Tao Lang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
| | - Huijuan Qu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
| | - Cong Zhang
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
| | - Junyan Feng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
| | - Zhigang Pu
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
| | - Meifang Peng
- Biotechnology and Nuclear Technology Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610061, China; (T.L.); (H.Q.); (C.Z.); (J.F.); (Z.P.)
- Correspondence: (M.P.); (H.L.)
| | - Honghui Lin
- Key Laboratory of Bio-Resource and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, China;
- Correspondence: (M.P.); (H.L.)
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Chen Y, Zhu C, Zhao Y, Zhang S, Wang W. Transcriptomics Integrated with Changes in Cell Wall Material of Chestnut (Castanea mollissima Blume) during Storage Provides a New Insight into the “Calcification” Process. Foods 2022; 11:foods11081136. [PMID: 35454723 PMCID: PMC9030872 DOI: 10.3390/foods11081136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Chestnut “calcification” is the result of a series of physiological and biochemical changes during postharvest storage; however, the associated mechanisms are unclear. In this study, several potential calcification-related physicochemical parameters in chestnut, including moisture, cell wall materials, cellulose, lignin, and pectin, were measured. Transcriptome analysis was performed on chestnut seeds during different stages of storage. The results showed that the degree of calcification in the chestnut seeds was significantly negatively correlated with the moisture content (r = −0.961) at room temperature (20–25 °C) and a relative humidity of 50–60%. The accumulation of cell wall material in completely calcified seeds was 5.3 times higher than that of fresh seeds. The total content of cellulose and lignin increased during the storage process. Transcriptome analysis of 0% and 50% calcified chestnut was performed; a total of 1801 differentially expressed genes consisting of 805 up-regulated and 996 down-regulated genes were identified during the calcification process. Furthermore, response to water, water deprivation, and salt stress were most enriched by gene ontology (GO) and gene set enrichment analysis (GSEA). The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways related to chestnut calcification included purine metabolism, RNA degradation, the mRNA surveillance pathway, starch and sucrose metabolism, arginine and proline metabolism, and fatty acid metabolism, and were detected. Most of the genes involved in cellulose synthase, lignin catabolism, and pectin catabolism were down-regulated, while only two important genes, scaffold11300 and scaffold0412, were up-regulated, which were annotated as cellulose and pectin synthase genes, respectively. These two genes may contribute to the increase of total cell wall material accumulation during chestnut calcification. The results provided new insights into chestnut calcification process and laid a foundation for further chestnut preservation.
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10
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Ye Z, Shang Z, Zhang S, Li M, Zhang X, Ren H, Hu X, Yi J. Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process. Food Res Int 2022; 153:110952. [DOI: 10.1016/j.foodres.2022.110952] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/13/2021] [Accepted: 01/10/2022] [Indexed: 01/03/2023]
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Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Food Chem 2021; 368:130797. [PMID: 34399178 DOI: 10.1016/j.foodchem.2021.130797] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/23/2021] [Accepted: 08/04/2021] [Indexed: 02/04/2023]
Abstract
This work monitored the effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao). Three commercial varieties of chili pepper (Capsicum frutescens Linn.) at three ripening stages were selected. Physiochemical quality (color, texture, and vitamin C) and flavor properties [capsaicinoids, free amino acid (FAA), and aroma] were determined and compared by multivariate data analysis. The hardness and chewiness decreased, while the contents of vitamin C, capsaicin, and taste-active FAAs increased in Paojiao with ripening. More volatiles were found in green peppers. Fingerprinting and multivariate data analysis revealed that ester, aldehydes, and terpenes were discriminant volatiles that significantly changed in Paojiao during ripening. In general, ripening and variety greatly affect the physiochemical and flavor quality of peppers and their effects intensify after fermentation.
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Liu Y, Chen Q, Zhou M, Yang X, Yang C, Jiao C. Sweet potato study in China: Stress response mechanisms, molecular breeding, and productivity. JOURNAL OF PLANT PHYSIOLOGY 2020; 254:153283. [PMID: 32961476 DOI: 10.1016/j.jplph.2020.153283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Affiliation(s)
- Yi Liu
- Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
| | - Quanxiu Chen
- Hubei Jinyue Agricultural Products Development Co., Ltd, Guangshui, China.
| | - Ming Zhou
- Hubei Jinyue Agricultural Products Development Co., Ltd, Guangshui, China.
| | - Xinsun Yang
- Food Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
| | - Chunhong Yang
- Hubei Jinyue Agricultural Products Development Co., Ltd, Guangshui, China; Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China.
| | - Chunhai Jiao
- Hubei Academy of Agricultural Sciences, Wuhan, 430064, China.
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