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Lomax J, Ford R, Bar I. Multi-omic applications for understanding and enhancing tropical fruit flavour. PLANT MOLECULAR BIOLOGY 2024; 114:83. [PMID: 38972957 PMCID: PMC11228007 DOI: 10.1007/s11103-024-01480-7] [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: 12/11/2023] [Accepted: 06/19/2024] [Indexed: 07/09/2024]
Abstract
Consumer trends towards nutrient-rich foods are contributing to global increasing demand for tropical fruit. However, commercial cultivars in the breeding pipeline that are tailored to meet market demand are at risk of possessing reduced fruit flavour qualities. This stems from recurrent prioritised selection for superior agronomic traits and not fruit flavour, which may in turn reduce consumer satisfaction. There is realisation that fruit quality traits, inclusive of flavour, must be equally selected for; but currently, there are limited tools and resources available to select for fruit flavour traits, particularly in tropical fruit species. Although sugars, acids, and volatile organic compounds are known to define fruit flavour, the specific combinations of these, that result in defined consumer preferences, remain unknown for many tropical fruit species. To define and include fruit flavour preferences in selective breeding, it is vital to determine the metabolites that underpin them. Then, objective quantitative analysis may be implemented instead of solely relying on human sensory panels. This may lead to the development of selective genetic markers through integrated omics approaches that target biosynthetic pathways of flavour active compounds. In this review, we explore progress in the development of tools to be able to strategically define and select for consumer-preferred flavour profiles in the breeding of new cultivars of tropical fruit species.
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Affiliation(s)
- Joshua Lomax
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia.
| | - Rebecca Ford
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
| | - Ido Bar
- Centre for Planetary Health and Food Security, School of Environment and Science, Griffith University, Nathan, QLD, 4111, Australia
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2
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Li Y, Yan X, Hu J, Wu Z, Du Z, Wang H, Zuo Y. Appearance quality, nutritional value, and aroma components of wild diguo ( Ficus tikoua Bur.) fruit collected from southwest China. Food Sci Nutr 2024; 12:4399-4407. [PMID: 38873439 PMCID: PMC11167135 DOI: 10.1002/fsn3.4106] [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: 09/13/2023] [Revised: 03/01/2024] [Accepted: 03/06/2024] [Indexed: 06/15/2024] Open
Abstract
Diguo (Ficus tikoua Bur.), an ancient wild fruit, is widely spread in southwest China. However, there is little information on the phenotypic traits, quality characteristics, and aroma compounds available to diguo fruit. The present study is an investigation into the effects of geographical origin on the phenotypic traits and quality characteristics of wild diguo fruit collected from southwest China. The volatile compounds in the mixed fruit samples were also investigated using gas chromatography-mass spectrometry. Our results indicated that significant variation existed among the sampling materials in all the phenotypic parameters. Fruit fresh weight ranged between 2.06 and 4.59 g. Moreover, significant variation existed among the selected materials in all macronutrients (dry matter, total soluble solids, crude protein, crude fat, and ash) and some nutritional parameters (glutamate, arginine, total soluble solids, maltose, and mannose, etc.). Regardless of their geographical origin, diguo fruit is relatively low in fat and fructose and high in fiber and glutamate. A total of 95 volatile constituents were identified in the frozen diguo fruit. In conclusion, diguo fruit with rich nutritional attributes has a promising future for commercial-scale production. The variability of the observed morphological and nutritional features of diguo fruit provides important characteristics for improving the breeding of diguo as a modern fruit crop.
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Affiliation(s)
- Yang Li
- School of Urban‐Rural Planning and ConstructionMianyang Teachers' CollegeMianyangChina
| | - Xu Yan
- Institute of Special Economic Animals and PlantsSichuan Academy of Agricultural SciencesNanchongChina
- Forage Crops Germplasm Innovation and Production Management Key Laboratory of Nanchong CityNanchongChina
| | - Juncheng Hu
- School of Urban‐Rural Planning and ConstructionMianyang Teachers' CollegeMianyangChina
| | - Zizhou Wu
- Institute of Special Economic Animals and PlantsSichuan Academy of Agricultural SciencesNanchongChina
| | - Zhouhe Du
- Institute of Special Economic Animals and PlantsSichuan Academy of Agricultural SciencesNanchongChina
| | - Honglin Wang
- Institute of Special Economic Animals and PlantsSichuan Academy of Agricultural SciencesNanchongChina
| | - Yanchun Zuo
- Institute of Special Economic Animals and PlantsSichuan Academy of Agricultural SciencesNanchongChina
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3
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Xiao Z, Yu P, Sun P, Kang Y, Niu Y, She Y, Zhao D. Inclusion complexes of β-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release. Carbohydr Polym 2024; 333:121977. [PMID: 38494230 DOI: 10.1016/j.carbpol.2024.121977] [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: 01/31/2024] [Revised: 02/18/2024] [Accepted: 02/20/2024] [Indexed: 03/19/2024]
Abstract
Cyclodextrins (CDs) have been discovered to provide an efficient solution to the limited application of ester aroma molecules used in food, tobacco, and medication due to their strong smell and unstable storage. This work combined molecular modeling and experimental to analyze the conformation and controlled release of isomeric ester aroma compounds/β-CD inclusion complexes (ICs). The investigation revealed that ester aroma compounds could be effectively encapsulated within the β-CD cavity, forming ICs with low binding affinity. Furthermore, the key driving forces in ICs were identified as hydrogen bonds and van der Waals interactions through theoretical simulation. Results from the Fourier transform infrared (FTIR), nuclear magnetic resonance (NMR) and Isothermal titration calorimetry (ITC) experiments confirmed the intermolecular interaction predicted by the molecular model. Notably, the release rate of aroma compounds from L-menthyl acetate/β-CD (LMA/β-CD) IC exceeded that of terpinyl acetate/β-CD (TA/β-CD) IC. This difference is attributed to the length of the chain of aroma molecules and the variation in the position of functional groups, influencing the stable formation of ICs with β-CD. These findings hold potential implications for refining the application of ICs across diverse industries.
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Affiliation(s)
- Zuobing Xiao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiaotong University, No. 800 Dongchuan Road, Shanghai 200240, China
| | - Peiran Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Pingli Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yanxiang Kang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yunwei Niu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China
| | - Yuanbin She
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Di Zhao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai 201418, China.
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4
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Zhao M, You Z, Chen H, Wang X, Ying Y, Wang Y. Integrated Fruit Ripeness Assessment System Based on an Artificial Olfactory Sensor and Deep Learning. Foods 2024; 13:793. [PMID: 38472906 DOI: 10.3390/foods13050793] [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: 01/28/2024] [Revised: 02/14/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
Artificial scent screening systems, inspired by the mammalian olfactory system, hold promise for fruit ripeness detection, but their commercialization is limited by low sensitivity or pattern recognition inaccuracy. This study presents a portable fruit ripeness prediction system based on colorimetric sensing combinatorics and deep convolutional neural networks (DCNN) to accurately identify fruit ripeness. Using the gas chromatography-mass spectrometry (GC-MS) method, the study discerned the distinctive gases emitted by mango, peach, and banana across various ripening stages. The colorimetric sensing combinatorics utilized 25 dyes sensitive to fruit volatile gases, generating a distinct scent fingerprint through cross-reactivity to diverse concentrations and varieties of gases. The unique scent fingerprints can be identified using DCNN. After capturing colorimetric sensor image data, the densely connected convolutional network (DenseNet) was employed, achieving an impressive accuracy rate of 97.39% on the validation set and 82.20% on the test set in assessing fruit ripeness. This fruit ripeness prediction system, coupled with a DCNN, successfully addresses the issues of complex pattern recognition and low identification accuracy. Overall, this innovative tool exhibits high accuracy, non-destructiveness, practical applicability, convenience, and low cost, making it worth considering and developing for fruit ripeness detection.
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Affiliation(s)
- Mingming Zhao
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
| | - Zhiheng You
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
| | - Huayun Chen
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
| | - Xiao Wang
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
| | - Yibin Ying
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou 311200, China
| | - Yixian Wang
- School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Intelligent Equipment and Robotics for Agriculture of Zhejiang Province, Hangzhou 310058, China
- ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou 311200, China
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5
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Gowri V, Monteiro A. Acquired preferences for a novel food odor do not become stronger or stable after multiple generations of odor feeding in Bicyclus anynana butterfly larvae. Ann N Y Acad Sci 2024; 1531:84-94. [PMID: 38113288 DOI: 10.1111/nyas.15090] [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] [Indexed: 12/21/2023]
Abstract
Many herbivorous insects have specific host-plant preferences, and it is unclear how these preferences evolved. Previously, we found that Bicyclus anynana larvae can learn to prefer novel food odors from eating leaves with those odors and transmit those learned preferences to the next generation. It is uncertain whether such acquired odor preferences can increase across generations of repeated odor feeding and be maintained even in the absence of odor. In this study, we fed larvae with novel banana odor-coated leaves (odor-fed larvae) for five consecutive generations, without selection on behavioral choices, and measured how larval innate preferences changed over time. Then, we removed the odor stimulus from a larval subgroup, while the other group continued to be odor-fed. Our results show that larvae learned to prefer the novel odor within a generation of odor feeding and transmitted the learned preference to the next generation, as previously found. Odor-fed larvae preferred odor significantly more compared to control larvae across five generations of repeated odor or control feeding. However, this led neither to increased odor preference, nor its stabilization. This suggests that when butterfly larvae feed on a new host, a preference for that novel food plant may develop and be transmitted to the next generation, but this preference lasts for a single generation and disappears once the odor stimulus is removed.
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Affiliation(s)
- V Gowri
- Department of Biological Sciences, National University of Singapore, Singapore, Singapore
| | - Antónia Monteiro
- Department of Biological Sciences, National University of Singapore, Singapore, Singapore
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Jiang H, Qi CH, Gao HN, Feng ZQ, Wu YT, Xu XX, Cui JY, Wang XF, Lv YH, Gao WS, Jiang YM, You CX, Li YY. MdBT2 regulates nitrogen-mediated cuticular wax biosynthesis via a MdMYB106-MdCER2L1 signalling pathway in apple. NATURE PLANTS 2024; 10:131-144. [PMID: 38172573 DOI: 10.1038/s41477-023-01587-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 11/08/2023] [Indexed: 01/05/2024]
Abstract
Cuticular waxes play important roles in plant development and the interaction between plants and their environment. Researches on wax biosynthetic pathways have been reported in several plant species. Also, wax formation is closely related to environmental condition. However, the regulatory mechanism between wax and environmental factors, especially essential mineral elements, is less studied. Here we found that nitrogen (N) played a negative role in the regulation of wax synthesis in apple. We therefore analysed wax content, composition and crystals in BTB-TAZ domain protein 2 (MdBT2) overexpressing and antisense transgenic apple seedlings and found that MdBT2 could downregulate wax biosynthesis. Furthermore, R2R3-MYB transcription factor 16-like protein (MdMYB106) interacted with MdBT2, and MdBT2 mediated its ubiquitination and degradation through the 26S proteasome pathway. Finally, HXXXD-type acyl-transferase ECERIFERUM 2-like1 (MdCER2L1) was confirmed as a downstream target gene of MdMYB106. Our findings reveal an N-mediated apple wax biosynthesis pathway and lay a foundation for further study of the environmental factors associated with wax regulatory networks in apple.
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Affiliation(s)
- Han Jiang
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Chen-Hui Qi
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Huai-Na Gao
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Zi-Quan Feng
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Ya-Ting Wu
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xin-Xiang Xu
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
- Yantai Academy of Agricultural Sciences, Yantai, China
| | - Jian-Ying Cui
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Xiao-Fei Wang
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yan-Hui Lv
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Wen-Sheng Gao
- Shandong Agricultural Technology Extension Center, Jinan, China
| | - Yuan-Mao Jiang
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Chun-Xiang You
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yuan-Yuan Li
- National Research Center for Apple Engineering and Technology, Shandong Collaborative Innovation Center of Fruit and Vegetable Quality and Efficient Production, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, China.
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7
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Zheng S, Cai J, Huang P, Wang Y, Yang Z, Yu Y. Determination of volatile profiles of woodland strawberry (Fragaria vesca) during fruit maturation by HS-SPME GC-MS. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7455-7468. [PMID: 37403783 DOI: 10.1002/jsfa.12827] [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: 03/18/2023] [Revised: 06/03/2023] [Accepted: 07/05/2023] [Indexed: 07/06/2023]
Abstract
BACKGROUND Aroma is an important agronomic trait for strawberries, and the improvement of fruit flavor is a key goal in current strawberry breeding programs. Fragaria vesca (also known as woodland strawberry) has become an excellent model plant with exquisite flavor, a small genome size and a short life cycle. Thus, the comprehensive identification of fruit volatiles and their accumulation pattern of F. vesca strawberries are very important and necessary to the fruit aroma study. This study examined the volatile profile changes from the fruits of three F. vesca genotypes during maturation using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry with multivariate analysis. RESULTS A total of 191 putative volatile compounds were identified, while 152, 159 and 175 volatiles were detected in 20-30 DAP (days after pollination) fruits of Hawaii 4 (HW), Reugen (RG) and Yellow Wonder (YW), respectively. Aldehydes and alcohols predominated in the early time point while esters were predominant during the late time point. Ketones were the dominant compounds from F. vesca strawberries at the ripe stage. Certain genotype-characteristic volatiles were identified, including eugenol, γ-octalactone and δ-decalactone only detected in YW, and mesifurane was found in HW. CONCLUSIONS RG and YW showed very similar volatile compositions, but YW presented a greater number of volatiles and RG yielded a higher content. Differences in the volatile composition may be primarily due to genetic relationships. The metabolic changes that occurred during fruit ripening and characteristic volatiles will be a useful reference for future studies of strawberry volatiles. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Sujin Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jingjing Cai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Peibin Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yuqi Wang
- College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Zhenbiao Yang
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yuan Yu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou, China
- FAFU-UCR Joint Center for Horticultural Biology and Metabolomics, Fujian Provincial Key Laboratory of Haixia Applied Plant Systems Biology, Fujian Agriculture and Forestry University, Fuzhou, China
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Bi Y, Zhang X, Chang X, Li J, Xiao S, Zhang B, Dang C, Sun L, Yao H, Fang Q, Wang F, Ye G. Olfactory behavioral responses of two Drosophila species and their pupal parasitoid to volatiles from bananas. PEST MANAGEMENT SCIENCE 2023; 79:4309-4318. [PMID: 37357260 DOI: 10.1002/ps.7628] [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: 03/29/2023] [Revised: 05/23/2023] [Accepted: 06/25/2023] [Indexed: 06/27/2023]
Abstract
BACKGROUND Behavior-based manipulation is an essential part of Drosophila integrated pest management (IPM). Effective compounds are useful for improving the efficiency of baits and the development of attract-and-kill or push-pull strategies to manage Drosophila populations. Here, we investigated the olfactory behavior of two Drosophila species, as well as their pupal parasitoid, to volatiles from bananas, for the identification of effective compounds to control fly populations. RESULTS The results showed that overripe bananas were most attractive to both flies, with a higher attraction index (AI) in Drosophila melanogaster than in Drosophila suzukii. The profiles of volatile organic compounds (VOCs) from bananas with three different ripening stages were compared, and six VOCs were selected for behavioral tests. D. suzukii showed significantly different responses to isoamyl alcohol with D. melanogaster. The effects of ethyl butyrate and ethyl isovalerate on the two flies were dose-dependent, with lower concentrations acting as repellent and higher concentrations acting as attractant. Isoamyl acetate, isoamyl butyrate and isoamyl isovalerate (0.005-0.05% v/v) were attractive to both flies. The parasitoid wasp Pachycrepoidus vindemmiae was repelled by isoamyl alcohol and ethyl butyrate, and attracted by ethyl isovalerate, but showed no significant response to isoamyl acetate, isoamyl butyrate and isoamyl isovalerate at the tested concentration. CONCLUSION This study indicated that the behavioral response of Drosophila to the odor of chemical compounds is dose-dependent. Isoamyl alcohol and isoamyl acetate at certain concentrations could be used as repellents, whereas ethyl isovalerate as an attractant in control strategy design for D. suzukii. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yaluan Bi
- Hainan Institute, Zhejiang University, Sanya, China
| | - Xuan Zhang
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Xuefei Chang
- College of Plant Health and Medicine, Qingdao Agricultural University, Qingdao, China
| | - Jiaxin Li
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Shan Xiao
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Bo Zhang
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Cong Dang
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, China
| | - Linlin Sun
- Qixia Agricultural and Technology Extension Center, Qixia, China
| | - Hongwei Yao
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Qi Fang
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Fang Wang
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
| | - Gongyin Ye
- Hainan Institute, Zhejiang University, Sanya, China
- Zhejiang Provincial Key Laboratory of Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou, China
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Huang HR, Liu X, Arshad R, Wang X, Li WM, Zhou Y, Ge XJ. Telomere-to-telomere haplotype-resolved reference genome reveals subgenome divergence and disease resistance in triploid Cavendish banana. HORTICULTURE RESEARCH 2023; 10:uhad153. [PMID: 37701454 PMCID: PMC10493638 DOI: 10.1093/hr/uhad153] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Accepted: 07/27/2023] [Indexed: 09/14/2023]
Abstract
Banana is one of the most important crops of the world. Cavendish-type bananas, which have a monospecific Musa acuminata origin (AAA), account for around half of the global banana production, thereby are of great significance for human societies. However, until now, the high-quality haplotype-resolved reference genome was still undecoded for banana cultivars. Here, we reported the telomere-to-telomere (T2T) and haplotype-resolved reference genome of 'Baxijiao' (Cavendish) consisting of three haploid assemblies. The sizes of the three haploid assemblies were estimated to be 477.16 Mb, 477.18 Mb, and 469.57 Mb, respectively. Although with monospecific origins, the three haploid assemblies showed great differences with low levels of sequence collinearity. Several large reciprocal translocations were identified among chromosomes 1, 4, and 7. An expansion of gene families that might affect fruit quality and aroma was detected, such as those belonging to sucrose/disaccharide/oligosaccharide catabolic processes, sucrose metabolic process, starch metabolic process, and aromatic compound biosynthetic process. Besides, an expansion of gene families related to anther and pollen development was observed, which could be associated with parthenocarpy and sterility of the Cavendish cultivar. Finally, much fewer resistance genes were identified in 'Baxijiao' than in M. acuminata, particularly in the gene clusters in chromosomes 3 and 10, providing potential targets to explore for molecular analysis of disease resistance in banana. This T2T haplotype-resolved reference genome will thus be a valuable genetic resource for biological studies, molecular breeding, and genetic improvement of banana.
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Affiliation(s)
- Hui-Run Huang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- South China National Botanical Garden, Guangzhou 510650, China
| | - Xin Liu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- South China National Botanical Garden, Guangzhou 510650, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Rida Arshad
- State Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Xu Wang
- State Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Wei-Ming Li
- School of Marine Sciences and Biotechnology, Guangxi University for Nationalities, Nanning 530008, China
| | - Yongfeng Zhou
- State Key Laboratory of Tropical Crop Breeding, Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Key Laboratory of Synthetic Biology, Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
- State Key Laboratory of Tropical Crop Breeding, Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Xue-Jun Ge
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
- South China National Botanical Garden, Guangzhou 510650, China
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10
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Bu N, Yang Q, Chen J, Li Y, Liu D. Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose. Molecules 2023; 28:4993. [PMID: 37446654 DOI: 10.3390/molecules28134993] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/21/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Chilled Tan mutton is currently the mainstream of Tan mutton production and consumption in China, but the reports on chilled meat quality evaluation and shelf-life discrimination by volatiles are limited. This study aimed to investigate the changes of volatile compounds in chilled Tan mutton at four storage stages (1d, 3d, 5d, 7d) in order to differentiate the various storage stages. An analysis protocol was established for the characterization and discrimination of the volatiles in chilled Tan mutton based on high capacity sorptive extraction-thermal desorption-gas coupled with chromatography-mass spectrometry (HiSorb-TD-GC-MS), electronic nose (E-nose), and multivariate statistical analysis. A total of 96 volatile compounds were identified by HiSorb-TD-GC-MS, in which six compounds with relative odor activity value >1 were screened as the key characteristic volatiles in chilled Tan mutton. Four storage stages were discriminated by partial least squares discriminant analysis, and nine differential volatile compounds showed a variable importance for the projection score >1, including octanoic acid, methyl ester, decanoic acid, methyl ester, acetic acid, heptanoic acid, methyl ester, propanoic acid, 2-hydroxy-, methyl ester, (ñ)-, hexanoic acid, propanoic acid, butanoic acid, and nonanoic acid. With the volcano plot analysis, hexadecanoic acid, methyl ester, was the common volatile marker candidate to discriminate chilled stages of Tan mutton. Meanwhile, E-nose could discriminate chilled Tan mutton at different storage stages rapidly and efficiently using linear discriminant analysis. Furthermore, E-nose sensors could obtain comprehensive volatile profile information, especially in esters, acids, and alcohols, which could confirm the potential of E-nose for meat odor recognition. Thus, this analysis protocol could characterize and discriminate the volatiles in chilled Tan mutton during storage.
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Affiliation(s)
- Ningxia Bu
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Qi Yang
- Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China
| | - Juan Chen
- Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China
| | - Yongqin Li
- Ningxia Veterinary Drugs and Fodder Inspection Institute, Yinchuan 750011, China
| | - Dunhua Liu
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
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11
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Niu B, Fei Y, Liu R, Chen H, Fang X, Wu W, Mu H, Gao H. Effect of oxyresveratrol on the quality and membrane lipid metabolism of shiitake mushroom (Lentinus edodes) during storage. Food Chem 2023; 427:136700. [PMID: 37356268 DOI: 10.1016/j.foodchem.2023.136700] [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: 03/12/2023] [Revised: 06/02/2023] [Accepted: 06/19/2023] [Indexed: 06/27/2023]
Abstract
The effect of oxyresveratrol on postharvest quality and membrane lipid metabolism of shiitake mushroom was investigated. The result exhibited that oxyresveratrol retarded browning, maintained firmness and alleviated occurrence of decay of shiitake mushroom. The oxidation and hydrolysis of membrane phospholipids were suppressed by oxyresveratrol treatment, which was associated with reduced LOX and PLD activities and increased SOD and CAT activities. The membrane lipidomics of shiitake mushroom was determined by LC-MS. 385 lipid species and 13 fatty acids in membrane lipids were identified by multiple reaction monitoring method. Compared with control group, the phospholipic acid and lysophospholipid reduced by 29.24% and 21.29% in oxyresveratrol-treated group, respectively, which alleviated hydrolysis of phospholipid. Meanwhile, oxyresveratrol maintained the unsaturation of fatty acids and alleviated oxidation of phospholipid. These results demonstrated that oxyresveratrol could play a dual role of inhibiting the oxidation and hydrolysis of phospholipids to mitigate cellular damage of shiitake mushroom.
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Affiliation(s)
- Ben Niu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Yingchang Fei
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Ruiling Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Hangjun Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xiangjun Fang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Weijie Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Honglei Mu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Haiyan Gao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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12
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Chen X, Tang Y, Wei Z, Deng Z, Li Z, Li L, He X, Sun J. Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas. Foods 2023; 12:foods12091822. [PMID: 37174360 PMCID: PMC10177889 DOI: 10.3390/foods12091822] [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: 03/29/2023] [Revised: 04/20/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GC×GC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.
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Affiliation(s)
- Xi Chen
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
- Guangxi South Subtropical Agricultural Science Research Institute, Guangxi Academy of Agricultural Sciences, Longzhou 532415, China
| | - Yayuan Tang
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhen Wei
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhonglin Deng
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Zhichun Li
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Li Li
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Xuemei He
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
| | - Jian Sun
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China
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13
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He X, Pu Y, Chen L, Jiang H, Xu Y, Cao J, Jiang W. A comprehensive review of intelligent packaging for fruits and vegetables: Target responders, classification, applications, and future challenges. Compr Rev Food Sci Food Saf 2023; 22:842-881. [PMID: 36588319 DOI: 10.1111/1541-4337.13093] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/18/2022] [Accepted: 11/25/2022] [Indexed: 01/03/2023]
Abstract
Post-harvest fruits and vegetables are extremely susceptible to dramatic and accelerated quality deterioration deriving from their metabolism and adverse environmental influences. Given their vigorous physiological metabolism, monitoring means are lacking due to the extent that unnecessary waste and damage are caused. Numerous intelligent packaging studies have been hitherto carried out to investigate their potential for fruit and vegetable quality monitoring. This state-of-the-art overview begins with recent advances in target metabolites for intelligent packaging of fruits and vegetables. Subsequently, the mechanisms of action between metabolites and packaging materials are presented. In particular, the exact categorization and function of intelligent packaging of fruits and vegetables, are all extensively and comprehensively described. In addition, for the sake of further research in this field, the obstacles that impede the scaling up and commercialization of intelligent packaging for fruits and vegetables are also explored, to present valuable references.
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Affiliation(s)
- Xu He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yijing Pu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Luyao Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Haitao Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Yan Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
- School of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, P. R. China
| | - Jiankang Cao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
| | - Weibo Jiang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China
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14
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Ritz M, Ahmad N, Brueck T, Mehlmer N. Comparative Genome-Wide Analysis of Two Caryopteris x Clandonensis Cultivars: Insights on the Biosynthesis of Volatile Terpenoids. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12030632. [PMID: 36771729 PMCID: PMC9921992 DOI: 10.3390/plants12030632] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 05/31/2023]
Abstract
Caryopteris x Clandonensis, also known as bluebeard, is an ornamental plant containing a large variety of terpenes and terpene-like compounds. Four different cultivars were subjected to a principal component analysis to elucidate variations in terpenoid-biosynthesis and consequently, two representative cultivars were sequenced on a genomic level. Functional annotation of genes as well as comparative genome analysis on long read datasets enabled the identification of cultivar-specific terpene synthase and cytochrome p450 enzyme sequences. This enables new insights, especially since terpenoids in research and industry are gaining increasing interest due to their importance in areas such as food preservation, fragrances, or as active ingredients in pharmaceutical formulations. According to BUSCO assessments, the presented genomes have an average size of 355 Mb and about 96.8% completeness. An average of 52,090 genes could be annotated as putative proteins, whereas about 42 were associated with terpene synthases and about 1340 with cytochrome p450 enzymes.
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15
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Lu C, Zhang Y, Zhan P, Wang P, Tian H. Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Duong NTC, Uthairatanakij A, Laohakunjit N, Jitareerat P, Kaisangsri N. Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Gaggiotti S, Scroccarello A, Della Pelle F, Ferraro G, Del Carlo M, Mascini M, Cichelli A, Compagnone D. An electronic nose based on 2D group VI transition metal dichalcogenides/organic compounds sensor array. Biosens Bioelectron 2022; 218:114749. [DOI: 10.1016/j.bios.2022.114749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 09/08/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022]
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18
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Ethylene Response Factor MaERF012 Modulates Fruit Ripening by Regulating Chlorophyll Degradation and Softening in Banana. Foods 2022; 11:foods11233882. [PMID: 36496689 PMCID: PMC9738063 DOI: 10.3390/foods11233882] [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: 11/03/2022] [Revised: 11/27/2022] [Accepted: 11/28/2022] [Indexed: 12/04/2022] Open
Abstract
Ethylene response factors (ERFs) are one of largest plant-specific transcription factor families involved in fruit ripening. However, the regulatory mechanism by which ERFs modulate fruit yellowing and softening remains unknown in banana. We previously found that the transcription of MaERF012 was closely related to 'Fenjiao' banana fruit ripening. Herein, we found that MaERF012 was differentially expressed in the fruit pulp and peel and was closely related to fruit ripening. MaERF012 activated the promoter activity of one chlorophyll degradation gene (MaSGR1), two starch degradation genes (MaGWD1 and MaAMY3), and three cell wall degradation genes (MaPL8, MaEXP-A8, and MaXYL23-like), which were tested by EMSA, Y1H, and DLR. Transient overexpression of MaERF012 accelerates fruit ripening by promoting fruit yellowing and softening by up-regulating the transcription of chlorophyll, starch, and cell wall degradation genes. Over-expression of MaERF012 alters the transcriptome profiles of the fruit peel and pulp, and the differentially expressed genes were mainly enriched in starch and sucrose metabolism, plant hormone signal transduction, biosynthesis of secondary metabolism, and fructose and mannose metabolism. Overall, the data showed that MaERF012 acts as a transcriptional activator by regulating fruit ripening by activating the transcription of chlorophyll, starch, and cell wall degradation genes.
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19
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Zhou Y, Gu Y, Guo R, Jiao L, Wang K, Zhu Q, Dong D. In situ detection of fruit spoilage based on volatile compounds using the mid-infrared fiber-optic evanescent wave spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:991883. [PMID: 36304387 PMCID: PMC9592999 DOI: 10.3389/fpls.2022.991883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 09/26/2022] [Indexed: 06/16/2023]
Abstract
Volatile compounds such as ethanol released from fruit can be rapidly detected using Fourier Transform Infrared spectroscopy based on a long-path gas cell. However, this method relies on a long optical path length and requires pumping fruit volatiles into the gas cell. This can lead to the volatile compounds being contaminated and not detectable in situ. Fiber optic evanescent wave spectroscopy (FOEW) is not influenced by the path length so can detect materials (solid, liquid and gas phase) rapidly in situ, using only a few millimeters of optical fiber. In the present study, a spiral silver halide FOEW sensor with a length of approximately 21 mm was used to replace a long-path gas cell to explore the feasibility of identifying volatile compounds released from grapes in situ. The absorption peaks of ethanol in the volatile compounds were clearly found in the FOEW spectra and their intensity gradually increased as the storage time of the grapes increased. PCA analysis of these spectra showed clear clustering at different storage times (1-3, 4-5 and 6-7 d), revealing that the concentration of the ethanol released from the grapes changed significantly with time. The qualitative model established by PLS-DA algorithm could accurately classify grape samples as "Fresh," "Slight spoilage," or "Severe spoilage". The accuracy of the calibration and validation sets both were 100.00%. These changes can therefore be used for rapidly identifying fruit deterioration. Compared with the method used in a previous study by the authors, this method avoids using a pumping process and can thus identify volatile compounds and hence monitor deterioration in situ and on-line by placing a very short optical fiber near the fruit.
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Affiliation(s)
- Yunhai Zhou
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Yifan Gu
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Rui Guo
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Leizi Jiao
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Ke Wang
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Qingzhen Zhu
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
| | - Daming Dong
- School of Agricultural Engineering, Jiangsu University, Zhenjiang, China
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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20
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Cholmaitri C, Uthairatanakij A, Laohakunjit N, Jitareerat P, Mingvanish W. Controlled release sachet of methyl salicylate from rice husk absorbents for delayed ripening in ‘Namwa’ bananas. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Hinge VR, Shaikh IM, Chavhan RL, Deshmukh AS, Shelake RM, Ghuge SA, Dethe AM, Suprasanna P, Kadam US. Assessment of genetic diversity and volatile content of commercially grown banana (Musa spp.) cultivars. Sci Rep 2022; 12:7979. [PMID: 35562398 PMCID: PMC9106755 DOI: 10.1038/s41598-022-11992-1] [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: 01/20/2022] [Accepted: 05/04/2022] [Indexed: 11/23/2022] Open
Abstract
Banana is an important fruit crop in the tropics and subtropics; however, limited information on biomarkers and signature volatiles is available for selecting commercial cultivars. Clonal fidelity is a major contributor to banana yield and aroma; however, there are no useful biomarkers available to validate clonal fidelity. In this study, we performed the molecular profiling of 20 banana cultivars consisting of diploid (AA or AB) and triploid (AAA or AAB or ABB) genomic groups. We screened 200 molecular markers, of which 34 markers (11 RAPD, 11 ISSR, and 12 SSR) yielded unequivocally scorable biomarker profiles. About 75, 69, and 24 allelic loci per marker were detected for RAPD, ISSR, and SSR markers, respectively. The statistical analysis of molecular variance (AMOVA) exhibited a high genetic difference of 77% with a significant FST value of 0.23 (p < 0.001). Interestingly, the UBC-858 and SSR CNMPF-13 markers were unique to Grand Nain and Ardhapuri cultivars, respectively, which could be used for clonal fidelity analysis. Furthermore, the analysis of banana fruit volatilome using headspace solid-phase microextraction-gas chromatography-tandem mass spectrometry (HS-SPME-GCMS) revealed a total of fifty-four volatile compounds in nine banana cultivars with 56% of the total volatile compounds belonging to the ester group as the significant contributor of aroma. The study assumes significance with informative biomarkers and signature volatiles which could be helpful in breeding and for the authentic identification of commercial banana cultivars.
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Affiliation(s)
- Vidya R Hinge
- Department of Plant Biotechnology, Vilasrao Deshmukh College of Agricultural Biotechnology (Vasantrao Naik Marathwada Agricultural University, Parbhani), Latur, Maharashtra, India
| | - Irfan M Shaikh
- Department of Plant Biotechnology, Vilasrao Deshmukh College of Agricultural Biotechnology (Vasantrao Naik Marathwada Agricultural University, Parbhani), Latur, Maharashtra, India
| | - Rahul L Chavhan
- Department of Plant Biotechnology, Vilasrao Deshmukh College of Agricultural Biotechnology (Vasantrao Naik Marathwada Agricultural University, Parbhani), Latur, Maharashtra, India
| | - Abhijit S Deshmukh
- Department of Plant Biotechnology, Vilasrao Deshmukh College of Agricultural Biotechnology (Vasantrao Naik Marathwada Agricultural University, Parbhani), Latur, Maharashtra, India
| | - Rahul Mahadev Shelake
- Division of Applied Life Science, Plant Molecular Biology and Biotechnology Research Center, Gyeongsang National University, Jinju, Gyeongnam, 52828, Republic of Korea
| | - Sandip A Ghuge
- Agricultural Research Organization (ARO), The Volcani Institute, P. O. Box 15159, 7505101, Rishon LeZion, Israel
| | - Amol M Dethe
- Department of Plant Biotechnology, Vilasrao Deshmukh College of Agricultural Biotechnology (Vasantrao Naik Marathwada Agricultural University, Parbhani), Latur, Maharashtra, India
| | - Penna Suprasanna
- Homi Bhabha National Institute (HBNI) and Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Center, Mumbai, India
| | - Ulhas Sopanrao Kadam
- Department of Plant Biotechnology, Vilasrao Deshmukh College of Agricultural Biotechnology (Vasantrao Naik Marathwada Agricultural University, Parbhani), Latur, Maharashtra, India. .,Division of Applied Life Science, Plant Molecular Biology and Biotechnology Research Center, Gyeongsang National University, Jinju, Gyeongnam, 52828, Republic of Korea.
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22
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Mostafa S, Wang Y, Zeng W, Jin B. Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation. FRONTIERS IN PLANT SCIENCE 2022; 13:860157. [PMID: 35360336 PMCID: PMC8961363 DOI: 10.3389/fpls.2022.860157] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 02/09/2022] [Indexed: 05/27/2023]
Abstract
Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of crops, as well as quality in the perfume, cosmetics, food, drink, and pharmaceutical industries. Floral scents and fruit aromas share many volatile organic compounds in flowers and fruits. Volatile compounds are classified as terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives, and amino acid derivatives. Many genes and transcription factors regulating the synthesis of volatiles have been discovered. In this review, we summarize recent progress in volatile function, composition, biosynthetic pathway, and metabolism regulation. We also discuss unresolved issues and research perspectives, providing insight into improvements and applications of plant VOCs.
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Affiliation(s)
- Salma Mostafa
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
- Department of Floriculture, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Yun Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Wen Zeng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Biao Jin
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
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23
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Nano-biocomposite based color sensors: Investigation of structure, function, and applications in intelligent food packaging. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100789] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Song Z, Lai X, Yao Y, Qin J, Ding X, Zheng Q, Pang X, Chen W, Li X, Zhu X. F-box protein EBF1 and transcription factor ABI5-like regulate banana fruit chilling-induced ripening disorder. PLANT PHYSIOLOGY 2022; 188:1312-1334. [PMID: 34791491 PMCID: PMC8825429 DOI: 10.1093/plphys/kiab532] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 10/16/2021] [Indexed: 05/03/2023]
Abstract
Cold stress adversely affects plant production, both qualitatively and quantitatively. Banana (Musa acuminata) is sensitive to cold stress and suffers chilling injury (CI) when stored under 11°C, causing abnormal fruit softening. However, the mechanism underlying the abnormal fruit softening due to CI remains obscure. This study uncovered the coordinated transcriptional mechanism of ethylene F-box (EBF1) protein and abscisic acid-insensitive 5 (ABI5)-like protein in regulating chilling-induced softening disorders of Fenjiao banana. Cold stress severely inhibited the transcript and protein levels of EBF1, ABI5-like, and fruit softening-related genes. The ABI5-like protein bound to the promoters of key starch and cell wall degradation-related genes such as β-amylase 8 (BAM8), pectate lyase 8 (PL8), and β-D-xylosidase23-like (XYL23-like) and activated their activities. EBF1 physically interacted with ABI5-like and enhanced the transcriptional activity of the key starch and cell wall degradation-related genes but did not ubiquitinate or degrade ABI5-like protein. This promoted fruit ripening and ameliorated fruit CI in a manner similar to the effect of exogenous abscisic acid treatment. The ectopic and transient overexpression of EBF1 and ABI5-like genes in tomato (Solanum lycopersicum) and Fenjiao banana accelerated fruit ripening and softening by promoting ethylene production, starch and cell wall degradation, and decreasing fruit firmness. EBF1 interacted with EIL4 but did not ubiquitinate or degrade EIL4, which is inconsistent with the typical role of EBF1/2 in Arabidopsis (Arabidopsis thaliana). These results collectively highlight that the interaction of EBF1 and ABI5-like controls starch and cell wall metabolism in banana, which is strongly inhibited by chilling stress, leading to fruit softening and ripening disorder.
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Affiliation(s)
- Zunyang Song
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xiuhua Lai
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Yulin Yao
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jiajia Qin
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xiaochun Ding
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Qiuli Zheng
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xuequn Pang
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
- College of Life Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Weixin Chen
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xueping Li
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xiaoyang Zhu
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
- Author for communication:
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Bizzio LN, Tieman D, Munoz PR. Branched-Chain Volatiles in Fruit: A Molecular Perspective. FRONTIERS IN PLANT SCIENCE 2022; 12:814138. [PMID: 35154212 PMCID: PMC8829073 DOI: 10.3389/fpls.2021.814138] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Accepted: 12/23/2021] [Indexed: 05/03/2023]
Abstract
Branched-chain volatiles (BCVs) constitute an important family of fruit volatile metabolites essential to the characteristic flavor and aroma profiles of many edible fruits. Yet in contrast to other groups of volatile organic compounds important to fruit flavor such as terpenoids, phenylpropanoids, and oxylipins, the molecular biology underlying BCV biosynthesis remains poorly understood. This lack of knowledge is a barrier to efforts aimed at obtaining a more comprehensive understanding of fruit flavor and aroma and the biology underlying these complex phenomena. In this review, we discuss the current state of knowledge regarding fruit BCV biosynthesis from the perspective of molecular biology. We survey the diversity of BCV compounds identified in edible fruits as well as explore various hypotheses concerning their biosynthesis. Insights from branched-chain precursor compound metabolism obtained from non-plant organisms and how they may apply to fruit BCV production are also considered, along with potential avenues for future research that might clarify unresolved questions regarding BCV metabolism in fruits.
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Affiliation(s)
- Lorenzo N. Bizzio
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
| | - Denise Tieman
- Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
| | - Patricio R. Munoz
- Blueberry Breeding and Genomics Lab, Department of Horticultural Sciences, University of Florida, Gainesville, FL, United States
- Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, FL, United States
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Zhou Q, Shi M, Zhang H, Zhu Z. Comparative Study of the Petal Structure and Fragrance Components of the Nymphaea hybrid, a Precious Water Lily. Molecules 2022; 27:408. [PMID: 35056722 PMCID: PMC8777938 DOI: 10.3390/molecules27020408] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/28/2021] [Accepted: 01/06/2022] [Indexed: 11/17/2022] Open
Abstract
Nymphaea hybrid, a precious water lily, is a widely-cultivated aquatic flower with high ornamental, economic, medicinal, and ecological value; it blooms recurrently and emits a strong fragrance. In the present study, in order to understand the volatile components of N. hybrid and its relationship with petals structure characteristics, the morphologies and anatomical structures of the flower petals of N. hybrid were investigated, and volatile compounds emitted from the petals were identified. Scanning and transmission electron microscopy were used to describe petal structures, and the volatile constituents were collected using headspace solid-phase microextraction (HS-SPME) fibers and analyzed using gas chromatography coupled with mass spectrometry (GC-MS). The results indicated that the density and degree of protrusion and the number of plastids and osmiophilic matrix granules in the petals play key roles in emitting the fragrance. There were distinct differences in the components and relative contents of volatile compounds among the different strains of N. hybrid. In total, 29, 34, 39, and 43 volatile compounds were detected in the cut flower petals of the blue-purple type (Nh-1), pink type (Nh-2), yellow type (Nh-3) and white type (Nh-4) of N. hybrid at the flowering stage, with total relative contents of 96.78%, 97.64%, 98.56%, and 96.15%, respectively. Analyses of these volatile components indicated that alkenes, alcohols, and alkanes were the three major types of volatile components in the flower petals of N. hybrid. The predominant volatile compounds were benzyl alcohol, pentadecane, trans-α-bergamotene, (E)-β-farnesene, and (6E,9E)-6,9-heptadecadiene, and some of these volatile compounds were terpenes, which varied among the different strains. Moreover, on the basis of hierarchical cluster analysis (HCA) and principal component analysis (PCA), the N. hybrid samples were divided into four groups: alcohols were the most important volatile compounds for Nh-4 samples; esters and aldehydes were the predominant volatiles in Nh-3 samples; and ketones and alkenes were important for Nh-2 samples. These compounds contribute to the unique flavors and aromas of the four strains of N. hybrid.
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Affiliation(s)
- Qi Zhou
- College of Environment and Ecology, Jiangsu Open University, Nanjing 210017, China;
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China;
| | - Man Shi
- State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China;
| | - Huihui Zhang
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China;
- College of Landscape Architecture, Nanjing Forestry University, Nanjing 210037, China
| | - Zunling Zhu
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China;
- College of Landscape Architecture, Nanjing Forestry University, Nanjing 210037, China
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Li H, Huang X, Yang Y, Chen X, Yang Y, Wang J, Jiang H. The short neuropeptide F receptor regulates olfaction-mediated foraging behavior in the oriental fruit fly Bactrocera dorsalis (Hendel). INSECT BIOCHEMISTRY AND MOLECULAR BIOLOGY 2022; 140:103697. [PMID: 34843938 DOI: 10.1016/j.ibmb.2021.103697] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 11/14/2021] [Accepted: 11/14/2021] [Indexed: 06/13/2023]
Abstract
The short neuropeptide F (sNPF) signaling system, consisting of sNPF and its receptor (sNPFR), influences many physiological processes in insects, including feeding, growth and olfactory memory. We previously showed that sNPF regulates olfactory sensitivity in the oriental fruit fly Bactrocera dorsalis (Hendel) during starvation. However, the functional analysis of sNPFR is constrained by the failure of RNA interference in this species. Here, we generated a null sNPFR mutant using the CRISPR/Cas9 system to investigate the physiological roles of this receptor in more detail. G0 adults were produced at a frequency of 60.8%, and sNPFR-/- mutants were obtained after several generations of backcrossing followed by self-crossing among heterozygous flies. We found that the mutants were significantly less successful at foraging for certain foods and showed increased foraging latency. Electroantennogram (EAG) assays indicated that the mutants had significantly lower electrophysiological responses to three tested odorants. Furthermore, qPCR data revealed the inhibition of several olfactory receptor genes, including Orco. Immunohistochemistry showed that BdsNPFR was localized in cells under the sensillum on the antennae. Based on their shape and size, the BdsNPFR+ cells differ from odorant receptor neurons (ORNs), which were labeled using a Drosophila melanogaster Orco antibody. Our data suggest that sNPFR regulates olfaction-mediated foraging behavior by mediating interactions between BdsNPFR+ cells and selected ORNs.
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Affiliation(s)
- Hongfei Li
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
| | - Xingying Huang
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
| | - Yahui Yang
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
| | - Xiaofeng Chen
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
| | - Yang Yang
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
| | - Jinjun Wang
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
| | - Hongbo Jiang
- Key Laboratory of Entomology and Pest Control Engineering, College of Plant Protection, Southwest University, Chongqing, 400716, China; Academy of Agricultural Sciences, Southwest University, Chongqing, 400716, China.
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FERREIRA GR, FIDÊNCIO PH, CASTRICINI A, ANDRADE RQ, SILVÉRIO FO. Volatile compounds of umbu (Spondias tuberosa Arruda) fruits during post-harvest ripening from two accessions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.42321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Xiao Z, Chen H, Niu Y, Zhu J. Characterization of the Aroma-Active Compounds in Banana ( Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:15301-15313. [PMID: 34898197 DOI: 10.1021/acs.jafc.1c06434] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
"Hongmeiren" bananas are popular because of their red peel. Two extraction methods solvent-assisted flavor evaporation and headspace solid-phase microextraction, combined with gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS), were used to analyze the volatile components of "Hongmeiren" bananas. A total of 86 aroma compounds were identified by GC-MS, 62 of which were identified as the major aroma-active compounds with an odor activity value ≥ 1 or modified frequency ≥ 30%. Ethyl (E)-2-butenoate, 4-undecanone, and α-phellandrene were found in bananas for the first time. Sensory experiments showed that eight sweet-associated odorants could significantly achieve the sweetness enhancement effect at 30 g/L sucrose solution by odor-induced changes in taste perception. These experiments suggest that selected odorants can achieve sugar reduction, but with consideration of the sugar concentration. The study of the sweetness enhancement effect of individual compounds provides a more direct theoretical support for sugar reduction in the food industry.
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Affiliation(s)
- Zuobing Xiao
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiting Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yunwei Niu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jiancai Zhu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries. Foods 2021; 10:foods10123102. [PMID: 34945655 PMCID: PMC8701158 DOI: 10.3390/foods10123102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/06/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.
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Wang X, Wang A, Li Y, Xu Y, Wei Q, Wang J, Lin F, Gong D, Liu F, Wang Y, Peng L, Li J. A Novel Banana Mutant " RF 1" ( Musa spp. ABB, Pisang Awak Subgroup) for Improved Agronomic Traits and Enhanced Cold Tolerance and Disease Resistance. FRONTIERS IN PLANT SCIENCE 2021; 12:730718. [PMID: 34630479 PMCID: PMC8496975 DOI: 10.3389/fpls.2021.730718] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Accepted: 08/25/2021] [Indexed: 06/13/2023]
Abstract
Banana is a major fruit crop grown in tropical and subtropical regions worldwide. Among cultivars, "FenJiao, FJ" (Musa spp. ABB, Pisang Awak subgroup) is a popular variety of bananas, due to its better sugar-acid blend and relatively small fruit shape. However, because the traditional FJ variety grows relatively high in height, it is vulnerable to lodging and unsuitable for harvesting. In this study, we sought desirable banana mutants by carrying out ethyl methanesulfonate (EMS) mutagenesis with the FJ cultivar. After the FJ shoot tips had been treated with 0.8% (v/v) EMS for 4 h, we obtained a stably inherited mutant, here called "ReFen 1" (RF1), and also observed a semi-dwarfing phenotype. Compared with the wild type (FJ), this RF1 mutant featured consistently improved agronomic traits during 5-year field experiments conducted in three distinct locations in China. Notably, the RF1 plants showed significantly enhanced cold tolerance and Sigatoka disease resistance, mainly due to a substantially increased soluble content of sugar and greater starch accumulation along with reduced cellulose deposition. Therefore, this study not only demonstrated how a powerful genetic strategy can be used in fruit crop breeding but also provided insight into the identification of novel genes for agronomic trait improvement in bananas and beyond.
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Affiliation(s)
- Xiaoyi Wang
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Anbang Wang
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Yujia Li
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Yi Xu
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Qing Wei
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Jiashui Wang
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Fei Lin
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
| | - Deyong Gong
- The Fruit Tree Research Center, Institute of Subtropical Crops, Guizhou Academy of Agricultural Sciences, Xinyi, China
| | - Fei Liu
- Biomass and Bioenergy Research Centre, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yanting Wang
- Biomass and Bioenergy Research Centre, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Liangcai Peng
- Biomass and Bioenergy Research Centre, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jingyang Li
- Hainan Banana Healthy Seedling Propagation Engineering Research Center, Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
- Biomass and Bioenergy Research Centre, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
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Li M, Yin Y, Yu H, Yuan Y, Liu X. Early Warning Potential of Banana Spoilage Based on 3D Fluorescence Data of Storage Room Gas. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02691-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Liu X, Hao N, Feng R, Meng Z, Li Y, Zhao Z. Transcriptome and metabolite profiling analyses provide insight into volatile compounds of the apple cultivar 'Ruixue' and its parents during fruit development. BMC PLANT BIOLOGY 2021; 21:231. [PMID: 34030661 PMCID: PMC8147058 DOI: 10.1186/s12870-021-03032-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Accepted: 05/11/2021] [Indexed: 05/06/2023]
Abstract
BACKGROUND Aroma is one the most crucial inherent quality attributes of fruit. 'Ruixue' apples were selected from a cross between 'Pink Lady' and 'Fuji', a later ripening yellow new cultivar. However, there is little known about the content and composition of aroma compounds in 'Ruixue' apples or the genetic characters of 'Ruixue' and its parents. In addition, the metabolic pathways for biosynthesis of aroma volatiles and aroma-related genes remain poorly understood. RESULTS Volatile aroma compounds were putatively identified using gas chromatography-mass spectrometry (GC-MS). Our results show that the profile of volatile compounds changes with ripening. Aldehydes were the dominant volatile compounds in early fruit development, with alcohols and esters increasing dramatically during maturation. On the basis of a heatmap dendrogram, these aroma compounds clustered into seven groups. In ripe fruit, esters and terpenoids were the main aroma volatiles in ripening fruit of 'Pink Lady' and 'Fuji' apples, and they included butyl 2-methylbutanoate; propanoic acid, hexyl ester; propanoic acid, hexyl ester; hexanoic acid, hexyl ester; acetic acid, hexyl ester and (Z, E)-α-farnesene. Interestingly, aldehydes and terpenoids were the dominant volatile aroma compounds in ripening fruit of 'Ruixue', and they mainly included hexanal; 2-hexenal; octanal; (E)-2-octenal; nonanal and (Z, E)-α-farnesene. By comparing the transcriptome profiles of 'Ruixue' and its parents fruits during development, we identified a large number of aroma-related genes related to the fatty acid, isoleucine and sesquiterpenoid metabolism pathways and transcription factors that may volatile regulate biosynthesis. CONCLUSIONS Our initial study facilitates a better understanding of the volatile compounds that affect fruit flavour as well as the mechanisms underlying differences in flavour between 'Ruixue' and its parents.
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Affiliation(s)
- Xiaojie Liu
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Nini Hao
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Ruifang Feng
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Zhipeng Meng
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Yanan Li
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Zhengyang Zhao
- College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China.
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Yang Y, Ge L. Sensor coating employed to preliminarily evaluate the banana ripeness. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.126057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Li C, Xin M, Li L, He X, Yi P, Tang Y, Li J, Zheng F, Liu G, Sheng J, Li Z, Sun J. Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing. Food Chem 2021; 355:129685. [PMID: 33799248 DOI: 10.1016/j.foodchem.2021.129685] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 11/20/2022]
Abstract
Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.
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Affiliation(s)
- Changbao Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Ming Xin
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Li Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Ping Yi
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Yayuan Tang
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jiemin Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Fengjin Zheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Guoming Liu
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jinfeng Sheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Zhichun Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jian Sun
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
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Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in 'Orin' Apples ( Malus domestica) at Different Ripening Stages. Molecules 2021; 26:molecules26040807. [PMID: 33557222 PMCID: PMC7913981 DOI: 10.3390/molecules26040807] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/31/2021] [Accepted: 02/01/2021] [Indexed: 11/17/2022] Open
Abstract
‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.
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Kushwaha K, Saini SS, Waghmode B, Gaid M, Agrawal PK, Roy P, Sircar D. Volatile components in papaya fruits are the non-invasive biomarkers to monitor the ripening stage and the nutritional value. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03673-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Anthony BM, Chaparro JM, Prenni JE, Minas IS. Early metabolic priming under differing carbon sufficiency conditions influences peach fruit quality development. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 157:416-431. [PMID: 33202321 DOI: 10.1016/j.plaphy.2020.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 11/04/2020] [Indexed: 06/11/2023]
Abstract
Crop load management is an important preharvest factor to balance yield, quality, and maturation in peach. However, few studies have addressed how preharvest factors impact metabolism on fruit of equal maturity. An experiment was conducted to understand how carbon competition impacts fruit internal quality and metabolism in 'Cresthaven' peach trees by imposing distinct thinning severities. Fruit quality was evaluated at three developmental stages (S2, S3, S4), while controlling for equal maturity using non-destructive visual to near-infrared spectroscopy. Non-targeted metabolite profiling was used to characterize fruit at each developmental stage from trees that were unthinned (carbon starvation) or thinned (carbon sufficiency). Carbon sufficiency resulted in significantly higher fruit dry matter content and soluble solids concentration at harvest when compared to the carbon starved, underscoring the true impact of carbon manipulation on fruit quality. Significant differences in the fruit metabolome between treatments were observed at S2 when phenotypes were similar, while less differences were observed at S4 when the carbon sufficient fruit exhibited a superior phenotype. This suggests a potential metabolic priming effect on fruit quality when carbon is sufficiently supplied during early fruit growth and development. In particular, elevated levels of catechin may suggest a link between secondary/primary metabolism and fruit quality development.
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Affiliation(s)
- Brendon M Anthony
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, 80523, USA
| | - Jacqueline M Chaparro
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, 80523, USA
| | - Jessica E Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, 80523, USA
| | - Ioannis S Minas
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, 80523, USA.
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Ahenkorah CK, Zaitoon A, Apalangya VA, Afrane G, Lim LT. Moisture-activated release of hexanal from imidazolidine precursor encapsulated in ethylcellulose/poly(ethylene oxide) nonwoven for shelf-life extension of papaya. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100532] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Sollai G, Tomassini Barbarossa I, Usai P, Hummel T, Crnjar R. Association between human olfactory performance and ability to detect single compounds in complex chemical mixtures. Physiol Behav 2020; 217:112820. [DOI: 10.1016/j.physbeh.2020.112820] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 12/18/2019] [Accepted: 01/24/2020] [Indexed: 12/27/2022]
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Peng Y, Bishop KS, Zhang J, Chen D, Quek SY. Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS. Food Res Int 2020; 129:108873. [DOI: 10.1016/j.foodres.2019.108873] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 11/29/2019] [Accepted: 11/30/2019] [Indexed: 12/29/2022]
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Metabolic analysis of salicylic acid-induced chilling tolerance of banana using NMR. Food Res Int 2020; 128:108796. [DOI: 10.1016/j.foodres.2019.108796] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 10/31/2019] [Accepted: 11/01/2019] [Indexed: 11/18/2022]
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Pamboro ELS, Brown EB, Keene AC. Dietary fatty acids promote sleep through a taste-independent mechanism. GENES BRAIN AND BEHAVIOR 2020; 19:e12629. [PMID: 31845509 DOI: 10.1111/gbb.12629] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 01/28/2023]
Abstract
Consumption of foods that are high in fat contribute to obesity and metabolism-related disorders. Dietary lipids are comprised of triglycerides and fatty acids, and the highly palatable taste of dietary fatty acids promotes food consumption, activates reward centers in mammals and underlies hedonic feeding. Despite the central role of dietary fats in the regulation of food intake and the etiology of metabolic diseases, little is known about how fat consumption regulates sleep. The fruit fly, Drosophila melanogaster, provides a powerful model system for the study of sleep and metabolic traits, and flies potently regulate sleep in accordance with food availability. To investigate the effects of dietary fats on sleep regulation, we have supplemented fatty acids into the diet of Drosophila and measured their effects on sleep and activity. We found that flies fed a diet of hexanoic acid, a medium-chain fatty acid that is a by-product of yeast fermentation, slept more than flies starved on an agar diet. To assess whether dietary fatty acids regulate sleep through the taste system, we assessed sleep in flies with a mutation in the hexanoic acid receptor Ionotropic receptor 56D, which is required for fatty acid taste perception. We found that these flies also sleep more than agar-fed flies when fed a hexanoic acid diet, suggesting the sleep promoting effect of hexanoic acid is not dependent on sensory perception. Taken together, these findings provide a platform to investigate the molecular and neural basis for fatty acid-dependent modulation of sleep.
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Affiliation(s)
- Estelle L S Pamboro
- Department of Biological Sciences, Florida Atlantic University, Jupiter, Florida
| | - Elizabeth B Brown
- Department of Biological Sciences, Florida Atlantic University, Jupiter, Florida
| | - Alex C Keene
- Department of Biological Sciences, Florida Atlantic University, Jupiter, Florida
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Hernández Escarcega G, Sánchez-Chávez E, Pérez Álvarez S, Soto Caballero M, Soto Parra JM, Flores-Córdova MA, Salas Salazar NA, Ojeda Barrios DL. Determination of antioxidant phenolic, nutritional quality and volatiles in pomegranates ( Punica granatum L.) cultivated in Mexico. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1760879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | | | - Sandra Pérez Álvarez
- Department of Agricultural and Forestry Sciences, Autonomous University of Chihuahua, Chihuahua, México
| | - Mayra Soto Caballero
- Department of Agrotechonology Sciences, Autonomous University of Chihuahua, Chihuahua, México
| | - Juan Manuel Soto Parra
- Department of Agrotechonology Sciences, Autonomous University of Chihuahua, Chihuahua, México
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Zhu X, Song Z, Li Q, Li J, Chen W, Li X. Physiological and transcriptomic analysis reveals the roles of 1-MCP in the ripening and fruit aroma quality of banana fruit (Fenjiao). Food Res Int 2019; 130:108968. [PMID: 32156402 DOI: 10.1016/j.foodres.2019.108968] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 12/26/2019] [Accepted: 12/27/2019] [Indexed: 12/21/2022]
Abstract
Fenjiao (Musa ABB Pisang Awak) is a popular banana cultivar due to its good taste and stress resistance, but it has a short shelf-life and deteriorates rapidly post-harvest. The effects of 1-methylcyclopropene (1-MCP) treatment on fruit physiology and quality and transcriptomic profiles are investigated in this study. The results showed that 1-MCP significantly delayed fruit ripening by repressing fruit softening and inhibiting the respiratory rate and ethylene production. The 1-MCP treatment delayed sugar accumulation and influenced the content of the precursors of the biosynthesis of aroma volatiles. 1-MCP reduced the production of flavor-contributing volatile esters isoamyl isobutyrate, isoamyl acetate and trans-2-hexenal and hexanal, but dramatically increased the hexyl acetate production at the full-ripening stage. The transcriptomic analysis showed that 1-MCP dramatically affected the transcript profiles during fruit ripening, especially the KEGG pathways involved in amino acid metabolism, biosynthesis of other secondary metabolites, carbohydrate metabolism, lipid metabolism, signal transduction, and translation classes. The key genes and the corresponding enzyme activities involved in the volatile and ethylene synthesis were severely repressed due to the 1-MCP treatment. The 1-MCP treatment effectively delayed Fenjiao fruit ripening, but affected volatile production by reducing the precursor production and expression level of genes involved in the metabolism pathways of ethylene, auxin and volatiles.
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Affiliation(s)
- Xiaoyang Zhu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Zunyang Song
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Qiumian Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Jun Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Weixin Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China
| | - Xueping Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources/Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables/Engineering Research Center for Postharvest Technology of Horticultural Crops in South China, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
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Khoozani AA, Bekhit AEDA, Birch J. Effects of different drying conditions on the starch content, thermal properties and some of the physicochemical parameters of whole green banana flour. Int J Biol Macromol 2019; 130:938-946. [DOI: 10.1016/j.ijbiomac.2019.03.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/15/2019] [Accepted: 03/02/2019] [Indexed: 01/22/2023]
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Determination of Volatile Components from Live Water Lily Flowers by an Orthogonal-Array-Design-Assisted Trapping Cell. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9071269] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
A convenient and easy-moving, modified, headspace solid-phase microextraction (HS-SPME) device was developed for monitoring a living plant’s volatile organic compounds (VOCs). It consisted of a polyethylene terephthalate (PET) bottle as a sampling chamber, and certain variables were considered when using the HS-SPME device, including the material used and the fiber position, the direction of the airstream, and the distance between the sample and the fan. The results from varying those factors, generated by the orthogonal array design (OAD) method, were used to optimize the modified HS-SPME conditions. Based on the current literature regarding extracting fragrances by SPME, we selected polydimethylsiloxane/divinylbenzene (PDMS/DVB) and polydimethylsiloxane (PDMS) as the fiber materials. Using the OAD method, PDMS/DVB was found to be the better fiber material when it was parallel to the fan, and also when the airstream provided positive pressure to the sample with the fan near the sample. The device was used to sample biogenic volatile compounds emitted from fresh Nymphaea caerulea (water lily) flowers, followed by gas chromatography-mass spectrometry (GC-MS) analysis. For the method validation, under the optimum conditions, the calculated detection limit value of the model compound (butyl decanoate) was 0.14 ng on column, which was equal to 1.41 ppm for the injection. The relative standard deviations of the intra-day and inter-day precisions were 1.21% and 3.05%. Thirty-three compounds were separated and identified. The main components in the vapor phase of N. caerulea were benzyl acetate (10.4%), pentadecane (15.5%), 6,9-heptadecadiene (40.1%), and 8-heptadecene (15.3%).
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