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Zhang Z, Zhang M, Gao Z, Cheng Y, Yang X, Mu S, Qu K. Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice. Foods 2024; 13:2125. [PMID: 38998631 PMCID: PMC11241305 DOI: 10.3390/foods13132125] [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: 06/11/2024] [Revised: 06/21/2024] [Accepted: 07/01/2024] [Indexed: 07/14/2024] Open
Abstract
The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.
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Affiliation(s)
- Zhiwei Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Meiyue Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Yuying Cheng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Xinyi Yang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Shuaixue Mu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (M.Z.); (Z.G.); (Y.C.); (X.Y.); (S.M.); (K.Q.)
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Rezvani Ghalhari M, Rezaei Rahimi N, Fahiminia M, Noruzzade E, Azhdarpoor A, Koochakzadeh Z, Vakili H, Fouladi-Fard R. Analyzing heavy metal contamination for one of the high-rate consumption fruits in Iran: A probabilistic health risk assessment. Heliyon 2024; 10:e30392. [PMID: 38737238 PMCID: PMC11088310 DOI: 10.1016/j.heliyon.2024.e30392] [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: 03/06/2024] [Revised: 04/14/2024] [Accepted: 04/25/2024] [Indexed: 05/14/2024] Open
Abstract
Good health and well-being is one of the sustainable development goals (SDGs) that can be achieved through fruit consumption. This study measured cucumber (Cucumis sativus L.) heavy metal concentrations. Inductively coupled plasma-mass spectrometry (ICP-OES) was used to analyze the samples for heavy metal content. The uncertainty and sensitivity analyses of carcinogenic and non-carcinogenic heavy metal intake via cucumber (Cucumis sativus L.) consumption were assessed by Monte Carlo simulation. The mean ± SD levels of Cu, Pb, Zn, Cd, and As were determined to be 157.87 ± 128.54, 33.81 ± 6.27, 288.46 ± 114.59, 35.22 ± 18.67, and 33.6 ± 18.1 μg/kg, respectively. The 95th percentile of HI related to heavy metal intake via cucumber (Cucumis sativus L.) among children and adults were 2.64 and 1.75, respectively. Also, the 95th percentile of ELCR related to heavy metal were 8.26E-4 and 4.14E-3 among children and adults, respectively. The 95th percentile of LTCR of As among adults and As, Cd, and Pb among children were in the WHO target range (1E-04 to 1E-06) so reducing the concentration of them can help to reduce overall LTCR. When HQ and LTCR are below the cut limits, reducing heavy metals in high-consumption meals is a good way to lower them. In general, due to the wide consumption of various fruits, such as cucumber (Cucumis sativus L.), the concentration of environmental pollutants in their edible tissues should be monitored regularly, and the concentration of pollutants in these tissues should be minimized by proper planning.
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Affiliation(s)
- Mohammad Rezvani Ghalhari
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
- Student's Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
| | - Nayereh Rezaei Rahimi
- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Fahiminia
- Research Center for Environmental Pollutants, Department of Environmental Health Engineering, Faculty of Health, Qom University of Medical Sciences, Qom, Iran
| | - Elahe Noruzzade
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Abooalfazl Azhdarpoor
- Department of Environmental Health Engineering, School of Health, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Zeynab Koochakzadeh
- Research Center for Environmental Pollutants, Department of Environmental Health Engineering, Faculty of Health, Qom University of Medical Sciences, Qom, Iran
| | - Habib Vakili
- Department of Health, Safety and Environment, Pasteur Institute of Iran, Tehran, Iran
| | - Reza Fouladi-Fard
- Research Center for Environmental Pollutants, Department of Environmental Health Engineering, Faculty of Health, Qom University of Medical Sciences, Qom, Iran
- Environmental Health Research Center, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran
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Zhang Z, Qu Y, Wang R, Wang Y, Yang S, Sun L, Li S, Gao Y, Dong Y, Liu X, Ren H. High Tartronic Acid Content Germplasms Screening of Cucumber and Its Response to Exogenous Agents. Foods 2024; 13:1484. [PMID: 38790784 PMCID: PMC11120510 DOI: 10.3390/foods13101484] [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: 04/16/2024] [Revised: 05/05/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Tartronic acid is known for its potential to inhibit sugar-to-lipid conversion in the human body, leading to weight loss and fat reduction. This compound is predominantly found in cucumbers and other cucurbit crops. Therefore, cultivating cucumbers with high tartronic acid content holds significant health implications. In this study, we assessed the tartronic acid content in 52 cucumber germplasms with favorable overall traits and identified 8 cucumber germplasms with elevated tartronic acid levels. Our investigation into factors influencing cucumber tartronic acid revealed a decrease in content with fruit development from the day of flowering. Furthermore, tartronic acid content was higher in early-harvested fruits compared to late-harvested ones, with the rear part of the fruit exhibiting significantly higher content than other parts. Foliar spraying of microbial agents increased tartronic acid content by 84.4%. This study provides valuable resources for breeding high tartronic acid cucumbers and offers practical insights for optimizing cucumber production practices.
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Affiliation(s)
- Zhongren Zhang
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Yixin Qu
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Ruijia Wang
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Yaru Wang
- Sanya Institute, China Agricultural University, Sanya 572025, China
| | - Songlin Yang
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Lei Sun
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Sen Li
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Yiming Gao
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Yuming Dong
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
| | - Xingwang Liu
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
- Sanya Institute, China Agricultural University, Sanya 572025, China
| | - Huazhong Ren
- College of Horticulture, China Agricultural University, Beijing 100193, China; (Z.Z.); (Y.Q.); (R.W.); (S.Y.); (L.S.); (S.L.); (Y.G.); (Y.D.); (H.R.)
- Sanya Institute, China Agricultural University, Sanya 572025, China
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Zheng X, Huang L, Fan B, Peng C, Iqbal A, Zhang Y, Chen H, Ye J, Yang Y. Integrated transcriptomics and metabolomics analyses of the effects of bagging treatment on carotenoid biosynthesis and regulation of Areca catechu L. FRONTIERS IN PLANT SCIENCE 2024; 15:1364945. [PMID: 38628364 PMCID: PMC11018958 DOI: 10.3389/fpls.2024.1364945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Accepted: 03/13/2024] [Indexed: 04/19/2024]
Abstract
Introduction Fresh Aareca nut fruit for fresh fruit chewing commonly found in green or dark green hues. Despite its economic significance, there is currently insufficient research on the study of color and luster of areca. And the areca nut fruits after bagging showed obvious color change from green to tender yellow. In the study, we tried to explain this interesting variation in exocarp color. Methods Fruits were bagged (with a double-layered black interior and yellow exterior) 45 days after pollination and subsequently harvested 120 days after pollination. In this study, we examined the the chlorophyll and carotenoid content of pericarp exocarp, integrated transcriptomics and metabolomics to study the effects of bagging on the carotenoid pathway at the molecular level. Results It was found that the chlorophyll and carotenoid content of bagged areca nut (YP) exocarp was significantly reduced. A total of 21 differentially expressed metabolites (DEMs) and 1784 differentially expressed genes (DEGs) were screened by transcriptomics and metabolomics. Three key genes in the carotenoid biosynthesis pathway as candidate genes for qPCR validation by co-analysis, which suggested their role in the regulation of pathways related to crtB, crtZ and CYP707A. Discussion We described that light intensity may appear as a main factor influencing the noted shift from green to yellow and the ensuing reduction in carotenoid content after bagging.
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Affiliation(s)
- Xin Zheng
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
- National Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya, China
| | - Liyun Huang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
| | - Benyi Fan
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
- National Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya, China
| | - Chunlin Peng
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
| | - Amjad Iqbal
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
- Department of Food Science & Technology, Abdul Wali Khan University Mardan, Mardan, Pakistan
| | - Yujie Zhang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
| | - Hongman Chen
- Planting Research Section, Hainan Agriculture School, Haikou, China
| | - Jianqiu Ye
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
| | - Yaodong Yang
- Coconut Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang, China
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Zamljen T, Šircelj H, Veberič R, Hudina M, Slatnar A. Impact of Two Brown Seaweed ( Ascophyllum nodosum L.) Biostimulants on the Quantity and Quality of Yield in Cucumber ( Cucumis sativus L.). Foods 2024; 13:401. [PMID: 38338536 PMCID: PMC10855078 DOI: 10.3390/foods13030401] [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: 12/21/2023] [Revised: 01/19/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
Algal biostimulants are increasingly integral to vegetable cultivation due to their capacity to boost yield, alleviate abiotic and biotic stress, and enhance overall crop quality. This study evaluated the impact of two commercially available algal-based biostimulants on cucumber (Cucumis sativus L.), examining their effects on yield, number of fruits, dry weight, color, flesh thickness, skin thickness, plastid pigments, and tocopherol content. Both biostimulant treatments resulted in a roughly 13% decrease in yield and fruit number compared to the control treatment. Notably, the biostimulants positively influenced the fruit brightness parameter (L*), leading to darker fruits. Fitostim® algal biostimulant exhibited a positive effect on dry weight during the initial harvest. The predominant pigments were chlorophyll a and chlorophyll b (constituting 80% of all analyzed pigments), and the most abundant tocopherol was α-tocopherol, comprising 80% to 90% of tocopherols. Skin tissues contained significantly higher levels of pigments and tocopherols compared to flesh. Both biostimulants caused a notable decrease in total tocopherol content in the skin at the first harvest, with reductions of 19.91 mg/kg DW for Phylgreen® and 9.43 mg/kg DW for Fitostim® algae. The study underscores the variable efficacy of biostimulants, emphasizing their dependence on the specific biostimulant type and fruit part. The application of biostimulants has the potential to substantially enhance the internal quality of cucumbers, particularly in terms of plastid pigments and tocopherols, offering potential health benefits for consumers.
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Affiliation(s)
- Tilen Zamljen
- Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia; (H.Š.); (R.V.); (A.S.)
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Lin Z, Li B, Liao M, Liu J, Zhou Y, Liang Y, Yuan H, Li K, Li H. The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan. Foods 2023; 12:3801. [PMID: 37893694 PMCID: PMC10606457 DOI: 10.3390/foods12203801] [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: 09/20/2023] [Revised: 10/07/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Plum (Prunus salicina Lindl.) is an important stone fruit crop in Sichuan that is increasingly in demand by consumers owing to its flavor and outstanding nutraceutical properties. The physicochemical characteristics, antioxidant capacity, and volatile profiles of five traditional and new plum cultivars in Sichuan were determined using high-performance liquid chromatography and gas chromatography time-of-flight mass spectrometry. The results showed that all plums exhibited an appropriate quality profile for fresh consumption; the new cultivar 'ZH' exhibited the highest soluble solids content, sugar-acid ratio, total phenolic content, total flavonoid content, and antioxidant capacity. High sugar-low acid properties were observed in five plum cultivars. Sucrose was the main sugar, while quinic acid and malic acid were the main organic acids. The plums were rich in volatile compounds and had specific volatile characteristics. A total of 737 volatiles were identified in the plum fruit, and orthogonal partial least-squares discriminant analysis was employed to screen 40 differential volatiles as markers for cultivar distinction. These findings offer comprehensive information on the physicochemical characteristics, antioxidant capacity, and volatile profiles of plums.
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Affiliation(s)
- Zixi Lin
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Binbin Li
- Institute of Agricultural Products Processing Research, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi 832000, China;
| | - Maowen Liao
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Jia Liu
- Horticulture Research Institute, Sichuan Academy of Agricultural Sciences, Chengdu 610039, China;
| | - Yan Zhou
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Yumei Liang
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Huaiyu Yuan
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
| | - Ke Li
- College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
| | - Huajia Li
- Institute of Agriculture Products Processing Science and Technology, Sichuan Academy of Agriculture Science, Chengdu 610039, China; (Z.L.); (M.L.); (Y.Z.); (Y.L.); (H.Y.)
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Sun W, Li X, Huang H, Wei J, Zeng F, Huang Y, Sun Q, Miao W, Tian Y, Li Y, Gao L, Li X, Gao H. Mutation of CsARC6 affects fruit color and increases fruit nutrition in cucumber. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2023; 136:111. [PMID: 37052704 DOI: 10.1007/s00122-023-04337-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 03/02/2023] [Indexed: 06/11/2023]
Abstract
KEY MESSAGE A mutation of CsARC6 not only causes white fruit color in cucumber, but also affects plant growth and fruit quality. Fruit color of cucumber is a very important agronomic trait, but most of the genes affecting cucumber white fruit color are still unknow, and no further studies were reported on the effect of cucumber fruit quality caused by white fruit color genes. Here, we obtained a white fruit mutant em41 in cucumber by EMS mutagenesis. The mutant gene was mapped to a 548 kb region of chromosome 2. Through mutation site analysis, it was found to be a null allele of CsARC6 (CsaV3_2G029290). The Csarc6 mutant has a typical phenotype of arc6 mutant that mesophyll cells contained only one or two giant chloroplasts. ARC6 protein was not detected in em41, and the level of FtsZ1 and FtsZ2 was also reduced. In addition, FtsZ2 could not form FtsZ ring-like structures in em41. Although these are typical arc6 mutant phenotypes, some special phenotypes occur in Csarc6 mutant, such as dwarfness with shortened internodes, enlarged fruit epidermal cells, decreased carotenoid contents, smaller fruits, and increased fruit nutrient contents. This study discovered a new gene, CsARC6, which not only controls the white fruit color, but also affects plant growth and fruit quality in cucumber.
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Affiliation(s)
- Weike Sun
- Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Xu Li
- National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Hongyu Huang
- State Key Laboratory of Vegetable Biobreeding, Tianjin Kernel Cucumber Research Institute, Tianjin, 300192, China
| | - Jingwei Wei
- Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Fang Zeng
- National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Yichao Huang
- Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Qingqing Sun
- National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China
| | - Weili Miao
- State Key Laboratory of Vegetable Biobreeding, Tianjin Kernel Cucumber Research Institute, Tianjin, 300192, China
| | - Yongqiang Tian
- Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Yuhe Li
- Institute of Cucumber Research, Tianjin Academy of Agricultural Sciences, Tianjin, 300192, China
| | - Lihong Gao
- Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China
| | - Xin Li
- Beijing Key Laboratory of Growth and Developmental Regulation for Protected Vegetable Crops, College of Horticulture, China Agricultural University, Beijing, 100193, China.
| | - Hongbo Gao
- National Engineering Research Center of Tree Breeding and Ecological Restoration, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China.
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Vegetable biology and breeding in the genomics era. SCIENCE CHINA. LIFE SCIENCES 2023; 66:226-250. [PMID: 36508122 DOI: 10.1007/s11427-022-2248-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/17/2022] [Indexed: 12/14/2022]
Abstract
Vegetable crops provide a rich source of essential nutrients for humanity and represent critical economic values to global rural societies. However, genetic studies of vegetable crops have lagged behind major food crops, such as rice, wheat and maize, thereby limiting the application of molecular breeding. In the past decades, genome sequencing technologies have been increasingly applied in genetic studies and breeding of vegetables. In this review, we recapitulate recent progress on reference genome construction, population genomics and the exploitation of multi-omics datasets in vegetable crops. These advances have enabled an in-depth understanding of their domestication and evolution, and facilitated the genetic dissection of numerous agronomic traits, which jointly expedites the exploitation of state-of-the-art biotechnologies in vegetable breeding. We further provide perspectives of further directions for vegetable genomics and indicate how the ever-increasing omics data could accelerate genetic, biological studies and breeding in vegetable crops.
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Jo HE, Song K, Kim JG, Lee CH. Non-targeted metabolomic analysis for the comparative evaluation of volatile organic compounds in 20 globally representative cucumber lines. FRONTIERS IN PLANT SCIENCE 2022; 13:1028735. [PMID: 36247645 PMCID: PMC9558236 DOI: 10.3389/fpls.2022.1028735] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 09/16/2022] [Indexed: 06/01/2023]
Abstract
Volatile organic compounds (VOCs) are one of the main fruit-quality determinants in cucumber. Here, we investigated the differences in the VOC and primary metabolite composition among 20 representative cucumber lines. Results of non-targeted metabolomics revealed that the cucumber breeding line of the Korean group showed a unique VOC composition in the fruit peel compared to the other groups. Fruit-flesh VOCs significantly differed among Korean, European, and Thai fruits. The main cucumber flavor components, 2-hexenal, hexanal, 6-nonenal, 2,4-nonadienal, and 2,6-nonadienal, were lower in the Korean cucumber lines than in the others. Conversely, linoleic acid derivatives and α-linolenic acid, which are precursors of these VOCs, were abundant in Korean cucumber line. This suggests that the metabolism related to the characteristic flavor of cucumber are downregulated in Korean cucumber line. This study provides novel insights into the fruit flavor-associated metabolome in various cucumber lines.
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Affiliation(s)
- Hyo Eun Jo
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Kihwan Song
- Department of Bioresources Engineering, Sejong University, Seoul, South Korea
| | - Jeong-Gu Kim
- Genomics Division, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, South Korea
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
- Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul, South Korea
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Ding D, Yu H, Yin Y, Yuan Y, Li Z, Li F. Determination of Chlorophyll and Hardness in Cucumbers by Raman Spectroscopy with Successive Projections Algorithm (SPA) – Extreme Learning Machine (ELM). ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2123922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Daining Ding
- College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, China
| | - Huichun Yu
- College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, China
| | - Yong Yin
- College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, China
| | - Yunxia Yuan
- College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, China
| | - Zhaozhou Li
- College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, China
| | - Fang Li
- College of Food & Bioengineering, Henan University of Science & Technology, Luoyang, China
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Role of Lipids in Food Flavor Generation. Molecules 2022; 27:molecules27155014. [PMID: 35956962 PMCID: PMC9370143 DOI: 10.3390/molecules27155014] [Citation(s) in RCA: 76] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.
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Gebretsadik K, Qiu X, Dong S, Miao H, Bo K. Molecular research progress and improvement approach of fruit quality traits in cucumber. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2021; 134:3535-3552. [PMID: 34181057 DOI: 10.1007/s00122-021-03895-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 06/21/2021] [Indexed: 05/10/2023]
Abstract
Recent molecular studies revealed new opportunities to improve cucumber fruit quality. However, the fruit color and spine traits molecular basis remain vague despite the vast sources of genetic diversity. Cucumber is agriculturally, economically and nutritionally important vegetable crop. China produces three-fourths of the world's total cucumber production. Cucumber fruit quality depends on a number of traits such as the fruit color (peel and flesh color), spine (density, size and color), fruit shape, fruit size, defects, texture, firmness, taste, maturity stage and nutritional composition. Fruit color and spine traits determine critical quality attributes and have been the interest of researchers at the molecular level. Evaluating the molecular mechanisms of fruit quality traits is important to improve production and quality of cucumber varieties. Genes and qualitative trait locus (QTL) that are responsible for cucumber fruit color and fruit spine have been identified. The purpose of this paper is to reveal the molecular research progress of fruit color and spines as key quality traits of cucumber. The markers and genes identified so far could help for marker-assisted selection of the fruit color and spine trait in cucumber breeding and its associated nutritional improvement. Based on the previous studies, peel color and spine density as examples, we proposed a comprehensive approach for cucumber fruit quality traits improvement. Moreover, the markers and genes can be useful to facilitate cloning-mediated genetic breeding in cucumber. However, in the era of climate change, increased human population and high-quality demand of consumers, studies on molecular mechanisms of cucumber fruit quality traits are limited.
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Affiliation(s)
- Kiros Gebretsadik
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Department of Plant Science, Aksum University, Shire Campus, Shire, Ethiopia
| | - Xiyan Qiu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shaoyun Dong
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Han Miao
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Kailiang Bo
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China.
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Zhang J, Feng S, Yuan J, Wang C, Lu T, Wang H, Yu C. The Formation of Fruit Quality in Cucumis sativus L. FRONTIERS IN PLANT SCIENCE 2021; 12:729448. [PMID: 34630474 PMCID: PMC8495254 DOI: 10.3389/fpls.2021.729448] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 08/18/2021] [Indexed: 05/13/2023]
Abstract
Cucumber is one of the most widely grown vegetables in China and an indispensable fresh fruit in the diet. With the development of society, the demand of people for cucumber quality is higher and higher. Therefore, cultivating high-quality cucumber varieties is one of the main goals of cucumber breeding. With the rapid development of biotechnology such as molecular marker, cucumber quality control network is becoming clear. In this review, we describe the formation mechanism of cucumber fruit quality from three aspects: (1) the commercial quality of cucumber fruit, (2) nutritional quality formation, and (3) flavor quality of cucumber fruit. In addition, the determinants of cucumber fruit quality were summarized from two aspects of genetic regulation and cultivation methods in order to provide ideas for cucumber researchers and cultivators to improve fruit quality.
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Affiliation(s)
- Juping Zhang
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
| | - Shengjun Feng
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
| | - Jing Yuan
- State Key Laboratory of Subtropical Silviculture, Laboratory of Plant Molecular and Developmental Biology, College of Forestry and Biotechnology, Zhejiang A&F University, Hangzhou, China
| | - Chen Wang
- State Key Laboratory of Subtropical Silviculture, Laboratory of Plant Molecular and Developmental Biology, College of Forestry and Biotechnology, Zhejiang A&F University, Hangzhou, China
| | - Tao Lu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huasen Wang
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
- *Correspondence: Huasen Wang,
| | - Chao Yu
- Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas, College of Horticulture Science, Zhejiang A&F University, Hangzhou, China
- Chao Yu,
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