Metabolomics and Transcriptomics Analysis of Pollen Germination Response to Low-Temperature in Pitaya (Hylocereus polyrhizus)

Exploring the relationship between pollen viability and inclusion in Paeonia lactiflora after cryopreservation

Pollen, as the male gametophyte, carries half of plant genetic information and is an important source of germplasm. The cryopreservation of pollen can not only preserve germplasm, but also solve the problem of time and space barrier in crossbreeding. So it is of great significance to explore the mechanism of pollen viability maintenance after cryopreservation. In this paper, 10 cultivars of Paeonia lactiflora with different fresh pollen viability that did not change after cryopreservation were taken as objects and the effects of pollen inclusions such as soluble sugar, starch, soluble protein, free amino acids, and proline were explored. The results showed that: (1) The contents of pollen inclusions in the fresh pollen of 10 cultivars were different. After cryopreservation, the contents of starch and free amino acids significantly decreased in 10 cultivars, and the soluble sugar, soluble protein, and proline varied with cultivars. (2) Correlation analysis showed that fresh pollen viability was significantly positively correlated with the soluble sugar (R-values of 0.630) and starch content (R-values of 0.694) in fresh pollen. But after cryopreservation pollen viability was only significantly positively correlated with the starch content (R-values of 0.725). These results suggest that the effects of pollen inclusions on pollen vitality are different before and after cryopreservation. The fresh pollen with higher soluble sugar and starch is more vital. But after cryopreservation, the pollen with high starch content has higher viability. The maintenance of stable pollen viability after cryopreservation appears to be related to starch content or starch metabolism, which requires further to study for a final determination.

Research on Phenolic Content and Its Antioxidant Activities in Fermented Rosa rugosa 'Dianhong' Petals with Brown Sugar

Fermented Rosa rugosa 'Dianhong' petals with brown sugar, a biologically active food popularized in Dali Prefecture, Northwest Yunnan, China, are rich in bioactive compounds, especially polyphenols, exhibiting strong antioxidant activity. This study evaluated their antioxidant activities, total phenolic contents, and concentrations of polyphenols at different fermentation conditions using different assays: DPPH free-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP), Folin-Ciocalteu assays, and HPLC-MS/MS and HPLC-DAD methods. The results indicated that fermentation significantly increased (p < 0.05) the antioxidant activity and polyphenol concentration of R. rugosa 'Dianhong'. Furthermore, Saccharomyces rouxii TFR-1 fermentation achieved optimal bioactivity earlier than natural fermentation. Overall, we found that the use of Saccharomyces rouxii (TFR-1) is a more effective strategy for the production of polyphenol-rich fermented R. rugosa 'Dianhong' petals with brown sugar compared to natural fermentation.

Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya

Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has a high-water content, a high metabolism, and a high susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation and eventual loss of commercial value, leading to economic loss. High quality fruits are a key guarantee for the healthy development of economic advantages. However, the understanding of postharvest conservation technology and the regulation of maturation, and senescence of pitaya are lacking. To better understand the means of postharvest storage of pitaya, extend the shelf life of pitaya fruit and prospect the postharvest storage technology, this paper analyzes and compares the postharvest quality changes of pitaya fruit, preservation technology, and senescence regulation mechanisms. This study provides research directions for the development of postharvest storage and preservation technology.