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Sujang GB, Ramaiya SD, Lee SY, Zakaria MH. Characterization of indigenous Durio species from Sarawak, Borneo: relationships between chemical composition and sensory attributes. PeerJ 2024; 12:e17688. [PMID: 39135954 PMCID: PMC11318588 DOI: 10.7717/peerj.17688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 06/14/2024] [Indexed: 08/15/2024] Open
Abstract
Sarawak, Borneo, harbours 16 unique Durio species, half of which are edible, with only Durio zibethinus widely cultivated. Despite their nutritional and economic significance to the rural communities in Sarawak, the lesser-known indigenous durians remain underrepresented in the scientific literature while facing the risk of extinction in the wild. Thus, the aim of this study was to conduct comprehensive chemical analyses of these wild edible durians, offering insights into their nutritional and sensory taste attributes. The edible part was separated at optimal ripeness, and the samples were subjected to further analysis. Wild edible durian genotypes exhibit varied characteristics, even within the same species. The majority of wild durians are characterized by a sugar composition consisting predominantly of sucrose, constituting 67.38-96.96%, except for the red-fleshed Durio graveolens renowned for its low total sugar content (0.49 ± 0.17 g per 100 g). Despite its bland taste, this species possessed significantly greater fat (14.50 ± 0.16%) and fibre (12.30 ± 0.14%) content. Durio dulcis exhibited a significantly greater carbohydrate content (29.37-30.60%), and its intense smell was attributed to its low protein content (2.03-2.04%). Indigenous durians offer substantial percentages of daily mineral intake, with 100 g servings providing approximately 15.71-26.80% of potassium, 71.72-86.52% of phosphorus, 9.33-27.31% of magnesium, and sufficient trace minerals. The vibrant flesh colours of yellow-, orange- and red-fleshed Durio graveolens and Durio kutejensis show high levels of ascorbic acid (31.41-61.56 mg 100 g-1), carotenoids (976.36-2627.18 µg 100 g-1) and antioxidant properties, while Durio dulcis and Durio oxleyanus, despite their dull flesh, contained high phenolic (67.95-74.77 mg GAE 100 g-1) and flavonoid (8.71-13.81 QE mg 100 g-1) levels. These endeavours provide a deeper understanding of the nutritional richness of wild edible durians, thereby supporting commercialization and conservation efforts.
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Affiliation(s)
- Gerevieve Bangi Sujang
- Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia
| | - Shiamala Devi Ramaiya
- Department of Crop Science, Faculty of Agricultural and Forestry Sciences, Universiti Putra Malaysia Bintulu Campus, Bintulu, Sarawak, Malaysia
| | - Shiou Yih Lee
- Faculty of Health and Life Sciences, INTI International University, Nilai, Negeri Sembilan, Malaysia
| | - Muta Harah Zakaria
- Department of Aquaculture, Faculty of Agriculture, Universiti Putra Malaysia, UPM Serdang, Selangor Darul Ehsan, Malaysia
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2
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Chen J, Cai X, Liu J, Yuan C, Yi Y, Qiao M. Investigation of different ingredients affected the flavor changes of Yu-Shiang shredded pork by using GC-IMS and GC-MS combined with E-nose and E-tongue. Heliyon 2024; 10:e31486. [PMID: 38828359 PMCID: PMC11140597 DOI: 10.1016/j.heliyon.2024.e31486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2024] [Revised: 05/16/2024] [Accepted: 05/16/2024] [Indexed: 06/05/2024] Open
Abstract
The objective of this study was to assess and compare the characteristics of Yu-Shiang Shredded Pork made with different ingredients by using physicochemical measurements and intelligent sensory analysis. The study revealed that there were 18 varied amino acids present, with the taste active values (TAVs) of Leu, Glu, Asp, Asn, and Ala all higher than 1.0. Intelligent sensory analysis showed that the samples lacking lettuce and fungus had similar aromas and flavors, while those lacking shredded pork and pickled chillies had distinct aromas and flavors. Moreover, VOCs (volatile organic compounds) were detected in five types of Yu-Shiang Shredded Pork, with 43, 42, 53, 36, and 50 identified in GC-MS (gas chromatography-mass spectrometry), respectively. Olefins (20.62 %-30.93 %) were the most abundant. GC-IMS (gas chromatography-ion mobility spectrometry) detected 68 volatiles flavor compounds, with esters having a significantly higher relative content than other compounds, indicating their significant role in the flavor formation process of Yu-Shiang Shredded Pork. Furthermore, the Orthogonal Partial Least Squares-discriminant analysis (OPLS-DA) model analysis identified 19 marker compounds that could differentiate the five types of Yu-Shiang Shredded Pork. These fundamental results lay the groundwork for future research on the connection between ingredients and the flavor characteristics of Yu-Shiang Shredded Pork.
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Affiliation(s)
- Jia Chen
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- College of Food, Sichuan Tourism University, Chengdu, 610100, China
| | - Xuemei Cai
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Junliang Liu
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- College of Food, Sichuan Tourism University, Chengdu, 610100, China
| | - Can Yuan
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- College of Food, Sichuan Tourism University, Chengdu, 610100, China
| | - Yuwen Yi
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Mingfeng Qiao
- Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu, 610213, China
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3
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Zhao C, Zhang Y, Li S, Lin J, Lin W, Li W, Luo L. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. Food Chem 2024; 441:138396. [PMID: 38218154 DOI: 10.1016/j.foodchem.2024.138396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 12/09/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
To investigate the mechanism of flavor formation during the traditional preparation Cantonese soy sauce koji (TP), the changes of microorganisms, physicochemical properties, and flavor compounds in TP were comprehensively and dynamically monitored by absolute quantitative methods. Results demonstrated that inoculating Aspergillus oryzae 3.042 in TP was crucial role in enhancing enzyme activity properties. Absolute quantification of flavor combined with multivariate statistical analysis yielded 5 organic acids, 15 amino acids, and 2 volatiles as significantly different flavors of TP. Amplicon sequencing and RT-qPCR revealed that the dominant genera were Staphylococcus, Weissella, Enterobacter, Lactic streptococci, Lactobacillus, and Aspergillus, which exhibited a increasing trend in TP. Correlation analysis exhibited that Staphylococcus and Aspergillus were the pivotal genera contributing to the enzyme activities and flavor of TP. The flavor formation network involved lipid and protein degradation, carbohydrate metabolism and other pathways. Simultaneously, TP can appropriately increase the fermentation time to improve product quality.
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Affiliation(s)
- Chi Zhao
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Yuxiang Zhang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Shuangshuang Li
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Jiayi Lin
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Weifeng Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Weixin Li
- Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China
| | - Lixin Luo
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
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4
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Yang F, Wang Q, Liu W, Xiao H, Hu J, Duan X, Sun X, Liu C, Wang H. Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes. Food Chem X 2024; 21:101238. [PMID: 38420506 PMCID: PMC10900836 DOI: 10.1016/j.fochx.2024.101238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/08/2024] [Accepted: 02/15/2024] [Indexed: 03/02/2024] Open
Abstract
Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, those dried by IFD, CFD, and AD lost 11, 9, and 7 original volatile compounds, respectively, and generated 7, 6, and 8 new volatile compounds, respectively, and showed a rapid and then slow decreasing trend in the total content during drying. However, the types of amino acids and soluble sugars remained unchanged during each of the drying methods. Furthermore, volatile compounds showed a significant negative correlation with the majority of amino acids and a significant positive correlation with soluble sugars. The IFD samples had the highest content of volatile compounds, amino acids, and soluble sugars. Therefore, IFD is recommended as a preferable drying method for durian.
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Affiliation(s)
- Feifei Yang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Qianju Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Wuyi Liu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Jiaqi Hu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Xiaojie Duan
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Chunju Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
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Liu X, Sun R, Wu Q, Jia M, Yu T, Han Y, Yang M, Sun L. Revelation of the discrepancy of volatile compounds in fig ( Ficus carica) via gas chromatography ion-mobility spectrometry. Food Sci Nutr 2024; 12:1290-1303. [PMID: 38370055 PMCID: PMC10867456 DOI: 10.1002/fsn3.3843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 02/20/2024] Open
Abstract
The volatile compounds of fig (Ficus carica) are influenced by various factors. To explore the composition and difference of volatile compounds among figs, gas chromatography ion mobility spectrometry (GC-IMS) was used to study the volatiles of figs from various regions, diverse cultivars, and after treatment with different drying methods. Aldehydes were the main volatile compounds in Bojihong from Shandong, while esters, ketones, and alcohols were the main volatile compounds in Bojihong from Sichuan and Guangdong. The volatiles of Branswick and Banane were similar, but differed significantly from those of Bojihong. Drying had the most significant effect on fig volatiles, which greatly reduced the content of benzaldehyde, (E)-2-hexenal, 2-methylbutanal aldehydes, lost the content of esters such as isoamyl acetate, butyl acetate, ethyl butyrate, and generated some ketones and ethers. The results showed that Bojihong from Shandong was more suitable for the processing of subsequent fig drying products.
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Affiliation(s)
- Xinyu Liu
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Rui Sun
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Qiu Wu
- College of Life SciencesShandong Normal UniversityJinanChina
| | - Ming Jia
- Economic Forest InstituteShandong Academy of Forestry SciencesJianShandongChina
| | - Tingjuan Yu
- Jian Forestry and Fruit Technology Promotion and Industrial Service CenterJinanShandongChina
| | - Yanling Han
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Mingguan Yang
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanShandongChina
| | - Lei Sun
- Economic Forest InstituteShandong Academy of Forestry SciencesJianShandongChina
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Aschariyaphotha W, Noichinda S, Bodhipadma K, Wongs-Aree C. Characterization of alcohol acetyltransferases in the ripe flesh of 'Monthong' and 'Chanthaburi 1' durians. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 206:108241. [PMID: 38056038 DOI: 10.1016/j.plaphy.2023.108241] [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: 08/31/2023] [Revised: 11/02/2023] [Accepted: 11/26/2023] [Indexed: 12/08/2023]
Abstract
Durian is economically significant in Southeast Asia due to its distinctive aroma and palatability. During fruit ripening, the flesh generates a substantial quantity of esters and some sulfur-containing compounds. This study aimed to analyze the ester profiles and characteristics of alcohol acetyltransferase (AAT; EC. 2.3.1.84) in the ripe flesh of two Thai durian (Durio zibethinus Merr.) cultivars, 'Chanthaburi 1' (a hybrid cultivar with a soft aroma) and 'Monthong' (a renowned cultivar with a medium scent). The primary esters responsible for the aromatic compounds found in durian are ethyl-2-methyl butanoate, ethyl hexanoate, and ethyl octanoate. The AAT's efficacy was assessed in its ability to catalyze the synthesis of acetate esters through the reaction between acetyl CoA and different alcohols. The AAT enzymes extracted from 'Chanthaburi 1' and 'Monthong' cultivars exhibited a notable affinity towards 3-methyl-1-butanol and hexanol as alcohol substrates. Propanol and butanol exhibited moderate activity as AAT substrates, whereas methanol and ethanol demonstrated the lowest. Both durians exhibited favorable enzyme activity at a temperature of 30 °C. However, 'Monthong' AAT demonstrated superior performance across a broader pH range compared to 'Chanthaburi 1' AAT. The partially purified proteins precipitated with ammonium sulfate and subsequently gel-filtered through a DEAE-Sephadex® column enhanced the potency of 'Chanthaburi 1' AAT, resulting in increased purity (1.20-fold) and specificity (1.08-fold) compared to 'Monthong'. The AAT of 'Chanthaburi 1' and 'Monthong' exhibited molecular weights of 39.52 and 41.51 kDa, respectively. This study presents the initial documentation of AAT in durians through an enzyme assay and activity staining technique.
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Affiliation(s)
- Wattana Aschariyaphotha
- Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Sompoch Noichinda
- Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Kitti Bodhipadma
- Division of Agro-Industrial Technology, Faculty of Applied Science, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand.
| | - Chalermchai Wongs-Aree
- Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bangkhuntien), Bangkok 10150, Thailand; Postharvest Technology Innovation Center, Science, Research and Innovation Promotion and Utilization Division, Office of the Ministry of Higher Education, Science, Research and Innovation 10400, Thailand.
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7
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Tantisuwanichkul K, Sirikantaramas S. Genome-wide analysis of carotenoid cleavage oxygenases and identification of ripening-associated DzNCED5a in durian (Durio zibethinus) fruit. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 206:108253. [PMID: 38086212 DOI: 10.1016/j.plaphy.2023.108253] [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: 08/18/2023] [Revised: 11/11/2023] [Accepted: 11/28/2023] [Indexed: 02/15/2024]
Abstract
Durian (Durio zibethinus L.), popularly known as the "King of fruits," holds significant economic importance in Southeast Asia, including Thailand. During its ripening process, the phytohormone abscisic acid (ABA) content has been reported to increase. However, a comprehensive understanding of ABA's specific role in durian fruit ripening remains elusive. Furthermore, little is known about the molecular aspects of the carotenoid cleavage pathway in this iconic fruit. Therefore, we performed genome-wide identification of the carotenoid cleavage oxygenase (CCO) family in durian. This family includes the nine-cis-epoxycarotenoid dioxygenases (NCEDs) responsible for ABA production and the carotenoid cleavage dioxygenases exhibiting diverse substrate specificities. Through phylogenetic analysis, we classified 14 CCOs in durian into 8 distinct subfamilies. Notably, each DzCCO subfamily displayed a conserved motif composition. Cis-acting element prediction showed that cis-elements related to plant hormones and environmental stress responses were distributed in the DzCCO promoter. In addition, transcriptome analysis was performed to examine the expression pattern during the fruit development and ripening stages. Interestingly, DzNCED5a, a ripening-associated gene, exhibited the highest expression level at the ripe stage, outperforming other CCOs. Its expression markedly correlated with increased ABA contents during the ripening stages of both the "Monthong" variety and other durian cultivars. Transiently expressed DzNCED5a in Nicotiana benthamiana leaves confirmed its function in ABA biosynthesis. These findings highlight the involvement of DzNCED5a in ABA production and its potential importance in durian fruit ripening. Overall, this study provides insights into the significance of CCOs in durian fruit ripening.
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Affiliation(s)
- Kittiya Tantisuwanichkul
- Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Supaart Sirikantaramas
- Center of Excellence in Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand; Omics Sciences and Bioinformatics Center, Chulalongkorn University, Bangkok, Thailand.
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Chen J, Lin B, Zheng FJ, Fang XC, Ren EF, Wu FF, Verma KK, Chen GL. Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics. ACS OMEGA 2023; 8:12538-12547. [PMID: 37033789 PMCID: PMC10077554 DOI: 10.1021/acsomega.3c00862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 03/10/2023] [Indexed: 06/19/2023]
Abstract
Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factors-yeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.
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Affiliation(s)
- Jing Chen
- Guangxi
South Subtropical Agricultural Research Institute, Longzhou 532400, Guangxi, China
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Bo Lin
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
- Guangxi
Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530 007, Guangxi, China
| | - Feng-Jin Zheng
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
- Guangxi
Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530 007, Guangxi, China
| | - Xiao-Chun Fang
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
- Guangxi
Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530 007, Guangxi, China
| | - Er-Fang Ren
- Guangxi
Subtropical Crops Research Institute, Guangxi
Subtropical Fruits Processing Research Center of Engineering Technology, Nanning 530001, Guangxi, China
| | - Fei-Fei Wu
- Guangxi
South Subtropical Agricultural Research Institute, Longzhou 532400, Guangxi, China
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Krishan K. Verma
- Key
Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi),
Ministry of Agriculture and Rural Affairs Guangxi Key Laboratory of
Sugarcane Genetic Improvement Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
| | - Gan-Lin Chen
- Institute
of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530 007, Guangxi, China
- Guangxi
Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning 530 007, Guangxi, China
- School
of
Chemistry and Chemical Engineering, Guangxi
Minzu University, Nanning 530 006, Guangxi, China
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