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Nazir MF, Lou J, Wang Y, Zou S, Huang H. Kiwifruit in the Omics Age: Advances in Genomics, Breeding, and Beyond. PLANTS (BASEL, SWITZERLAND) 2024; 13:2156. [PMID: 39124274 PMCID: PMC11313697 DOI: 10.3390/plants13152156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/30/2024] [Accepted: 08/02/2024] [Indexed: 08/12/2024]
Abstract
The kiwifruit, Actinidia genus, has emerged as a nutritionally rich and economically significant crop with a history rooted in China. This review paper examines the global journey of the kiwifruit, its genetic diversity, and the role of advanced breeding techniques in its cultivation and improvement. The expansion of kiwifruit cultivation from China to New Zealand, Italy, Chile and beyond, driven by the development of new cultivars and improved agricultural practices, is discussed, highlighting the fruit's high content of vitamins C, E, and K. The genetic resources within the Actinidia genus are reviewed, with emphasis on the potential of this diversity in breeding programs. The review provides extensive coverage to the application of modern omics technologies, including genomics, transcriptomics, proteomics, and metabolomics, which have revolutionized the understanding of the biology of kiwifruit and facilitated targeted breeding efforts. It examines both conventional breeding methods and modern approaches, like marker-assisted selection, genomic selection, mutation breeding, and the potential of CRISPR-Cas9 technology for precise trait enhancement. Special attention is paid to interspecific hybridization and cisgenesis as strategies for incorporating beneficial traits and developing superior kiwifruit varieties. This comprehensive synthesis not only sheds light on the current state of kiwifruit research and breeding, but also outlines the future directions and challenges in the field, underscoring the importance of integrating traditional and omics-based approaches to meet the demands of a changing global climate and market preferences.
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Affiliation(s)
- Mian Faisal Nazir
- Key Laboratory of Ex Situ Plant Conservation and Utilization of Jiangxi Province, Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 330022, China; (M.F.N.)
| | - Jinpeng Lou
- Key Laboratory of Ex Situ Plant Conservation and Utilization of Jiangxi Province, Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 330022, China; (M.F.N.)
| | - Yu Wang
- Key Laboratory of Ex Situ Plant Conservation and Utilization of Jiangxi Province, Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 330022, China; (M.F.N.)
| | - Shuaiyu Zou
- Key Laboratory of Ex Situ Plant Conservation and Utilization of Jiangxi Province, Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 330022, China; (M.F.N.)
| | - Hongwen Huang
- Key Laboratory of Ex Situ Plant Conservation and Utilization of Jiangxi Province, Lushan Botanical Garden, Chinese Academy of Sciences, Jiujiang 330022, China; (M.F.N.)
- South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
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2
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Jiang S, Jiang P, Feng D, Jin M, Qi H. Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose. Food Chem X 2024; 22:101325. [PMID: 38699587 PMCID: PMC11063391 DOI: 10.1016/j.fochx.2024.101325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 05/05/2024] Open
Abstract
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japonica). The gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) analysis showed that baking resulted in significant difference in flavor of brown seaweeds. However, the overall effect of cooking was not as significant as that of the seasoning solution treatment. Additionally, brown seaweeds treated with the seasoning solution were more acceptable. Undaria pinnatifida was found to contain 72 volatile flavor compounds, while Laminaria japonica had a total of 70. This study proved the applicability of GC-IMS combined with E-nose technology to detect the changes of volatile components of brown seaweeds after processing, providing beneficial knowledge and basic theory for the deep processing of brown seaweeds.
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Affiliation(s)
- Shan Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Pengfei Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dingding Feng
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Meiran Jin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hang Qi
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Huang D, Fan W, Dai R, Lu Y, Liu Y, Song Y, Qin Y, Su Y. Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine. NPJ Sci Food 2024; 8:40. [PMID: 38918429 PMCID: PMC11199669 DOI: 10.1038/s41538-024-00280-z] [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: 09/26/2023] [Accepted: 06/14/2024] [Indexed: 06/27/2024] Open
Abstract
This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety 'Qinmei'), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa 'Xuxiang' was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.
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Affiliation(s)
- Di Huang
- College of Enology, Northwest A&F University, Yangling, China
| | - Wenjing Fan
- College of Enology, Northwest A&F University, Yangling, China
| | - Ruisen Dai
- College of Enology, Northwest A&F University, Yangling, China
| | - Yao Lu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yanlin Liu
- College of Enology, Northwest A&F University, Yangling, China
| | - Yuyang Song
- College of Enology, Northwest A&F University, Yangling, China
| | - Yi Qin
- College of Enology, Northwest A&F University, Yangling, China.
- Engineering Research Center for Viti-Viniculture, National Forestry and Grassland Administration, Yangling, China.
| | - Ying Su
- College of Enology, Northwest A&F University, Yangling, China.
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Zhou B, Liu X, Lan Q, Wan F, Yang Z, Nie X, Cai Z, Hu B, Tang J, Zhu C, Laghi L. Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance. Foods 2024; 13:1729. [PMID: 38890957 PMCID: PMC11172059 DOI: 10.3390/foods13111729] [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: 05/06/2024] [Revised: 05/21/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.
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Affiliation(s)
- Bingde Zhou
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Xiaochen Liu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Qiuyu Lan
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
| | - Fang Wan
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Zhibo Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
- College of Food, Sichuan Agricultural University, Ya’an 625014, China;
| | - Xin Nie
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610041, China;
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Bin Hu
- College of Food, Sichuan Agricultural University, Ya’an 625014, China;
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China; (B.Z.); (X.L.); (Q.L.); (F.W.); (Z.Y.); (Z.C.); (J.T.)
| | - Luca Laghi
- Department of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy
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Asadi M, Ghasemnezhad M, Bakhshipour A, Olfati JA, Mirjalili MH. Predicting the quality attributes related to geographical growing regions in red-fleshed kiwifruit by data fusion of electronic nose and computer vision systems. BMC PLANT BIOLOGY 2024; 24:13. [PMID: 38163882 PMCID: PMC10759769 DOI: 10.1186/s12870-023-04661-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Accepted: 12/04/2023] [Indexed: 01/03/2024]
Abstract
The ability of a data fusion system composed of a computer vision system (CVS) and an electronic nose (e-nose) was evaluated to predict key physiochemical attributes and distinguish red-fleshed kiwifruit produced in three distinct regions in northern Iran. Color and morphological features from whole and middle-cut kiwifruits, along with the maximum responses of the 13 metal oxide semiconductor (MOS) sensors of an e-nose system, were used as inputs to the data fusion system. Principal component analysis (PCA) revealed that the first two principal components (PCs) extracted from the e-nose features could effectively differentiate kiwifruit samples from different regions. The PCA-SVM algorithm achieved a 93.33% classification rate for kiwifruits from three regions based on data from individual e-nose and CVS. Data fusion increased the classification rate of the SVM model to 100% and improved the performance of Support Vector Regression (SVR) for predicting physiochemical indices of kiwifruits compared to individual systems. The data fusion-based PCA-SVR models achieved validation R2 values ranging from 90.17% for the Brix-Acid Ratio (BAR) to 98.57% for pH prediction. These results demonstrate the high potential of fusing artificial visual and olfactory systems for quality monitoring and identifying the geographical growing regions of kiwifruits.
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Affiliation(s)
- Mojdeh Asadi
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mahmood Ghasemnezhad
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | - Adel Bakhshipour
- Department of Biosystems Engineering, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | - Jamal-Ali Olfati
- Department of Horticultural Sciences, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran
| | - Mohammad Hossein Mirjalili
- Department of Agriculture, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Iran
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Zhou Y, Fei G, Faridul Hasan K, Kang Y, Wu Y, Li H, Zhou S. Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity. Food Chem X 2023; 18:100691. [PMID: 37179979 PMCID: PMC10172860 DOI: 10.1016/j.fochx.2023.100691] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 04/18/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Antioxidant activity and volatiles of kiwifruit wine with different flesh colors were investigated in this study. Green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed to determine their alcohol content, phenolic profiles, antioxidant activity, and aroma composition. The results showed that Hongyang and Donghong wines had higher antioxidant activity and content of antioxidant substances. Hongyang wine possessed the most abundance of polyphenolic compounds, chlorogenic acid and catechins were the main polyphenols of kiwi wines. The 101 aromatic components were detected, Xuxiang wine possessed 64 aromatic compounds, Donghong and Hongyang wines had the higher esters compositions, 79.87%, and 78.0% respectively. From PCA (Principal Component Analysis), the volatile substances of kiwi wine with the same flesh color were similar. Five kinds of kiwi wines shared 32 kinds of volatile compounds, these compounds may be the core volatiles in kiwi wine. Therefore, the color of kiwi flesh can impact wine flavor, with Hongyang and Donghong kiwis owning red flesh being the most suitable for producing kiwi wine which would be a new milestone to the wine manufactures.
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Affiliation(s)
- Yan Zhou
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Gangxiang Fei
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - K.M. Faridul Hasan
- Fiber and Nanotechnology Program, University of Sopron, Sopron 9400, Hungary
- Corresponding authors at: Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang, PR China (S. Zhou).
| | - Yingqian Kang
- Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Key Laboratory of Microbiology and Parasitology of Education Department of Guizhou, School of Basic Medical Science, Guizhou Medical University, Guiyang, China
| | - Yingmei Wu
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Haoxin Li
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Shaoqin Zhou
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China
- Center of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6525GA Nijmegen, The Netherlands
- Corresponding authors at: Key Laboratory of Environmental Pollution Monitoring and Disease Control, Guizhou Medical University, Guiyang, PR China (S. Zhou).
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Wang X, Chen Y, Zhang J, Wang Z, Qi K, Li H, Tian R, Wu X, Qiao X, Zhang S, Yin H. Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC-MS. Food Chem 2023; 418:135963. [PMID: 36944308 DOI: 10.1016/j.foodchem.2023.135963] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
Aroma is one of the most important sensory characteristics of fruit quality. Here, the aroma composition of mature fruits of 202 pear cultivars was detected by headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS). As a result, 221 major volatile components were detected, among which aldehydes, esters and alcohols were the most dominant aroma components. We also found Pyrus communis L. had the highest volatile content, followed by Pyrus sinkiangensis Yu, Pyrus ussuriensis Maxim., Pyrus bretschneideri Rehd., Hybrid Breeding cultivar group, Chinese sand pears (Pyrus pyrifolia Nakai), and Japanese and Korean (J&K) sand pears (Pyrus pyrifolia Nakai). In addition, the aroma composition and contents varied greatly among the different ripening-period groups. Finally, the fruits of pear germplasms also showed geographical flavor characteristics. These basic data and results could help us better understanding the variations of aroma quality among pear varieties and promote the development of pear breeding program.
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Affiliation(s)
- Xiaohua Wang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yangyang Chen
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Jingjing Zhang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Zewen Wang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Kaijie Qi
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Hongxiang Li
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Ruiping Tian
- National Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiao Wu
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xin Qiao
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Shaoling Zhang
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; National Key Laboratory of Crop Genetics & Germplasm Enhancement and Utilization, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Hao Yin
- Jiangsu Engineering Research Center for Pear, College of Horticulture, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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Lan T, Lv X, Zhao Q, Lei Y, Gao C, Yuan Q, Sun X, Liu X, Ma T. Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles. Food Chem X 2023; 17:100595. [PMID: 36824148 PMCID: PMC9941363 DOI: 10.1016/j.fochx.2023.100595] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/01/2023] [Accepted: 02/04/2023] [Indexed: 02/07/2023] Open
Abstract
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparatively studied. Experiments determined that L. brevis (LB) was the optimal strain for monoculture fermentation, and L. plantarum (LP2):LB = 1:2 was the optimum ratio for mixed fermentation. The results showed that lactic acid bacteria (LAB) fermentation significantly reduced the pH, soluble solid content and lightness, and improved its functional characteristics and viscosity. Mixed culture fermentation was superior to monoculture fermentation in terms of colony counts, sensory quality and viscosity. In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly. The production of esters and terpenoids was more strongly promoted by monoculture fermentation, while mixed culture fermentation promoted the production of more ketones and alcohols. 2,5-octanedione and 1-octen-3-ol could be the characteristic aroma compounds of mixed fermented KJ.
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Affiliation(s)
- Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi’an 710054, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
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9
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Deng L, Yang X, Qiu Y, Luo J, Wu H, Liu X, Zhao G, Gong H, Zheng X, Li J. Metabolic and molecular mechanisms underlying the foliar Zn application induced increase of 2-acetyl-1-pyrroline conferring the 'taro-like' aroma in pumpkin leaves. FRONTIERS IN PLANT SCIENCE 2023; 14:1127032. [PMID: 36778711 PMCID: PMC9909474 DOI: 10.3389/fpls.2023.1127032] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 01/11/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Fresh pumpkin leaf is popular vegetable for its rich nutrition. The pleasant taro-like odour is important aroma quality of crops, and mostly contributed by 2-acetyl-1-pyrroline in pumpkin. Element Zn can impact metabolite biosynthesis in plants, including aroma formation. However, Zn-induced biochemical responses, especially 2-acetyl-1-pyrroline formation in pumpkin, haven't been elucidated. METHODS This study integrated metabolome and transcriptome to explore molecular fluctuations in pumpkin leaves at different time intervals after foliar Zn treatment. RESULT AND DISCUSSION We first identified more than one thousand metabolites from pumpkin leaves by integrating different mass spectrometry methods according to the form in which a metabolite exists. Comparative metabolomic analysis revealed there were separately 25 out of 50 and 286 out of 963 metabolites that were respectively identified by gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, differentially regulated by Zn treatment. Our findings revealed that 50mg/L of Zn significantly enhanced 2-acetyl-1-pyrroline production by more than 38%, which was contributed by increased biosynthesis of its precursors, including ornithine and proline. The following transcriptome analysis discovered 30,574 genes, including 953 novel genes. Zn treatment induced the differential expression of 41.6% of identified genes which were supposed to regulate the downstream metabolite changes in a time-dependent manner. Pathway analysis indicated that alternations in primary metabolism, including carbon metabolism and biosynthesis of amino acids, were vital to the fluctuated aromatic compound generation. Phytohormones and transcription factors may regulate the expression of gene P5CS and proline biosynthesis, which, therefore, affect 2-acetyl-1-pyrroline production. This research reveals molecular mechanisms of 2-acetyl-1-pyrroline formation in pumpkin, which will provide the molecular basis for desired aroma compound production through metabolite engineering.
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Affiliation(s)
- Liting Deng
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Xian Yang
- College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, China
| | - Yuehan Qiu
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
- College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, China
| | - Jianning Luo
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Haibin Wu
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Xiaoxi Liu
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Gangjun Zhao
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Hao Gong
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Xiaoming Zheng
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
| | - Junxing Li
- Guangdong Key Laboratory for New Technology Research of Vegetables, Vegetable Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, Guangdong, China
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Monitoring Botrytis cinerea Infection in Kiwifruit Using Electronic Nose and Machine Learning Techniques. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02967-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Wang Y, Wang D, Lv Z, Zeng Q, Fu X, Chen Q, Luo Z, Luo C, Wang D, Zhang W. Analysis of the volatile profiles of kiwifruits experiencing soft rot using E-nose and HS-SPME/GC–MS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Cao Y, Xing Z, Chen M, Tian S, Xie L. Comparison of online quality prediction models of kiwifruit at different conveying speeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01645-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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13
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Lan T, Wang J, Yuan Q, Lei Y, Peng W, Zhang M, Li X, Sun X, Ma T. Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry. Food Chem X 2022; 15:100427. [PMID: 36211771 PMCID: PMC9532800 DOI: 10.1016/j.fochx.2022.100427] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 08/06/2022] [Accepted: 08/09/2022] [Indexed: 10/24/2022] Open
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14
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Junxing LI, Aiqing M, Gangjun ZHAO, Xiaoxi L, Haibin W, Jianning L, Hao G, Xiaoming Z, Liting D, Chengying M. Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis. Food Chem X 2022; 15:100435. [PMID: 36211734 PMCID: PMC9532776 DOI: 10.1016/j.fochx.2022.100435] [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: 05/12/2022] [Revised: 08/10/2022] [Accepted: 08/18/2022] [Indexed: 11/24/2022] Open
Abstract
E-nose and GC–MS could distinguish the different pumpkin based on aroma profiles and volatile compounds. It’s the first time to study the key volatile compound associated with ‘taro-like’ aroma of pumpkin fruit. 2-Acetyl-1-pyrroline is the key contributor to the ‘taro-like’ aroma of pumpkin fruit.
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
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Yan H, Wang R, Ji N, Cao S, Ma C, Li J, Wang G, Huang Y, Lei J, Ba L. Preparation, Shelf, and Eating Quality of Ready-to-Eat “Guichang” Kiwifruit: Regulation by Ethylene and 1-MCP. Front Chem 2022; 10:934032. [PMID: 35910744 PMCID: PMC9326346 DOI: 10.3389/fchem.2022.934032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 05/26/2022] [Indexed: 11/13/2022] Open
Abstract
The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat “Guichang” kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100–2000 μl L−1ethylene for 36 h (20°C) and then treatment with 0–0.5 μl L−1 1-MCP. The results showed that the preservation effect of 0.5 μl L−1 1-MCP is inefficient when the soluble solid content of kiwifruit exceeded 15%. The ethylene-treated fruits reached an “edible window” after 24 h, but a higher concentration of ethylene would not further improve ripening efficiency, while the optimal ethylene concentration was 250 μl L−1. Moreover, after 250 μl L−1 ethylene treatment, 0.5 μl L−1 1-MCP would effectively prolong the “edible window” of fruits by approximately 19 days. The volatile component variety and ester content of 0.5 μl L−1 1-MCP-treated fruits were not different from those of the CK group. Principal component analysis and hierarchical cluster analysis indicated that the eating quality of fruits treated with 0.5 μl L−1 1-MCP was similar to that of fruits treated with ethylene. Consequently, ready-to-eat “Guichang” kiwifruit preparation includes ripening with 250 μl L−1 (20°C, 36 h) ethylene without exceeding the 1-MCP threshold and then treated with 0.5 μl L−1 1-MCP (20°C, 24 h). This study highlights the first development of a facile and low-cost preparation technology for ready-to-eat “Guichang” kiwifruit, which could reduce the time for harvested kiwifruit to reach the “edible window” and prolong the “edible window” of edible kiwifruit.
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Affiliation(s)
- Han Yan
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
| | - Rui Wang
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
- *Correspondence: Rui Wang,
| | - Ning Ji
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
| | - Sen Cao
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
| | - Chao Ma
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
| | - Jiangkuo Li
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Produce, Tianjin, China
| | - Guoli Wang
- Fruit Industry Development Service Centre for Xiuwen County, Guiyang, China
| | - Yaxin Huang
- Fruit Industry Development Service Centre for Xiuwen County, Guiyang, China
| | - Jiqing Lei
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
| | - Liangjie Ba
- College of Food and Pharmaceutical Engineering, Guiyang University, Guiyang, China
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Wu J, Pang L, Zhang X, Lu X, Yin L, Lu G, Cheng J. Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose. Foods 2022; 11:foods11131919. [PMID: 35804741 PMCID: PMC9265781 DOI: 10.3390/foods11131919] [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: 05/18/2022] [Revised: 06/12/2022] [Accepted: 06/23/2022] [Indexed: 02/04/2023] Open
Abstract
Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with C. fimbriata and stored for different lengths of time. The total colony count was detected every 8 h; HS-SPME/GC–MS and E-nose were used simultaneously to detect volatile compounds. The results indicated that the growth of C. fimbriata entered the exponential phase at 48 h, resulting in significant differences in concentrations of volatile compounds in infected sweetpotatoes at different times, especially toxic ipomeamarone in ketones. The contents of volatile compounds were related to the responses of the sensors. E-nose was combined with multiple chemometrics methods to discriminate and predict infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h. Among the methods used, linear discriminant analysis (LDA) had the best discriminant effect, with sensitivity, specificity, precision, and accuracy scores of 100%. E-nose combined with K-nearest neighbours (KNN) achieved the best predictions for ipomeamarone contents and total colony counts. This study illustrates that E-nose is a feasible and promising technology for the early detection of C. fimbriata infection in sweetpotatoes during the asymptomatic period.
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Biochemical Characterization of Six Traditional Olive Cultivars: A Comparative Study. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8050416] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Olives are an essential ingredient in Turkish food culture. Turkey has grown to become one of the top five producers of olives and olive oils in the world. Olive trees in general are found in the coastal parts of the country. The fruits of six traditional cultivars of olive (Gemlik, Domat, Memecik, Ayvalik, Cilli, and Adana Topagi), grown in Adana, were characterized based on their fruit skin color, the amount of chlorophylls, fatty acids, antioxidant activity, and total phenolic compounds, as well as volatile compounds. The international cultivar Manzanilla, grown in the same orchards as the traditional cultivars, was also included in the study to make a comparison. Compared to the Manzanilla cultivar, Memecik showed the highest amount of total phenolic content and antioxidant activity with the highest level of lightness, blueness/yellowness, and color intensity. Ayvalik presented the highest level of greenness/redness. Although the highest fruit lightness and darkness were found in the Cilli cultivar, with the highest amount of chlorophyll a (2.63 mgL−1), there was more chlorophyll b in Adana Topagi fruits (3.34 mgL−1). The highest percentage of fatty acids was found in the Gemlik cultivar of 66.81%, among which oleic acid was the major component. The total aldehydes ranged between 33.43% and 50.60%. Compared to Manzanilla and the traditional cultivars, the Domat cultivar had the highest amount of hexanal of 44.42%. Adana Topagi had the highest amount of alcohols (61.34%) and acids (1.31%). Memecik registered the highest amount of ketones (17.86%) and terpenes (20.34%). Among all cultivars, Manzanilla displayed the highest amount of esters (2.30%). In this study, traditional cultivars were found to be the richest in health-promoting chemicals. Furthermore, a significant variability among the cultivars was revealed, implying that metabolic fingerprinting approaches could be used to differentiate cultivars once more research into the effects of the growing conditions and environmental factors on the chemical profiles of each cultivar is carried out.
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Wang J, Ma T, Wang L, Lan T, Fang Y, Sun X. Research on the Consumption Trend, Nutritional Value, Biological Activity Evaluation, and Sensory Properties of Mini Fruits and Vegetables. Foods 2021; 10:foods10122966. [PMID: 34945517 PMCID: PMC8700999 DOI: 10.3390/foods10122966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/21/2021] [Accepted: 11/24/2021] [Indexed: 11/16/2022] Open
Abstract
Mini fruits and vegetables (MFV) are pocket fruits and vegetables whose shape and volume are significantly smaller than those widely sold and well-known normal fruits and vegetables (NFV) on the market. Through the research on the market status and consumption trends of MFV, it was found that MFV have recently become a new market favorite. However, compared with NFV, there was found to be no relevant data on sensory quality, nutritional value, safety, etc. of MFV; this could indicate low consumer awareness of MFV, which in turn affects their planting and sales choices, as well as the market scale remaining small. In this context, six MFV with high degree of marketization were selected and compared with their corresponding NFV to evaluate the nutritional value, biological activity, and sensory properties. The results showed the nutritional value of MFV to be mainly related to their species. The nutritional value of MFV derived from immature, tender vegetables was generally lower than that of mature NFV. For example, the content of zeaxanthin in normal maize was 0.43 mg/kg, which was about 2.87 times that of mini maize (0.15 mg/kg). For newly cultivated mini varieties, their nutritional value often had different trends and rules compared with NFV. The nutritional value obtained by consuming MFV is not equal to that obtained by consuming the corresponding NFV of the same weight.
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