Flavonoids and Amino Acids Analysis of the Fruits of Cornus mas L. Introduced in Uzbekistan

Cornelian cherry is used in the food and pharmaceutical industry as an ornament, in traditional medicine, and in the manufacture of household items. It is widely used in medicine for the prevention and treatment of many diseases. Therefore, it is important to research the chemical composition of these species. In the article, based on our research, the analysis of the quantitative calculation of flavonoids and amino acids of the fruits of the “Elegant” and “Svetlyachok” cherry varieties was carried out. It was found that the amount of amino acids in the fruits of Cornus mas L., introduced in Uzbekistan, is higher in the variety “Svetlyachok” 2.643235 mg/g. In “Elegant” variety it was 1.794235 mg/g. The amount of 4 different flavonoids in the fruit was also determined. It has been established that the Elegant variety has a high concentration of lutein and rutin, and the svetlyachok has a high concentration of apigenin and quercetin.

Organic Acid Concentrations and the Relative Enzymatic Changes During the Development of the Citrus Fruits

Seasonal changes in enzyme activities and citrate concentration during the development of citrus fruits were investigated. The result showed that the organic acid concentrations reached a peak in the 100 -130 days after anthesis and gradually declined during later stages of fruit maturation in most varieties of citrus, but declined only slightly thereafter in lemon [Citrus limon(L.)Burm]; there is no relation between the activity of citrate synthetase(CS)and the different acid concentration in different citrus fruits; the increase of the activity of the cytosolic aconitase in the late period of the development of citrus fruits accelerated the degradation of citric acid in citrus fruits; the higher the activity of phosphoenolpyruvate carboxylase(PEPC)and the ratio of NAD-dependent isocitrate hydrogenase(PEPC /NAD-IDH),the more the concentrations of organic acids in citrus fruit.

Influence of Water Stress on the Citric Acid Metabolism Related Gene Expression in the Ponkan Fruits

To explore the influence of water stress on fruit quality and gene expression related to citrate metabolism of ponkan. The test were conducted from May 15 to December 24 in 2013 using six-year-old ponkan (C. blanco cv. Ponkan) trees with 40% soil water conditions by taken regular watering as control. The content of acids in fruit were determined by HPLC, and relative expression of related genes of citric acid metabolic were determined by relative fluorescence quantitative PCR. The results showed that the content of citric acid, malic acid, quinic acid and total organic acids per gram sarcocarp were extremely increased by 285.2%, 320%, 480% and 299.1%, and the content of per-fruit organic acid were 77.39%, 89.64%, 117.24% and 75.9% respectively compared to those control in the fruit mature stage. Relative expression of CitCS1, CitCS2 were higher than control, and relative expression of CitAco1, CitAco2, CitAco3 had a certain increase in the late fruit development, were lower in mature stage. Three relative expression of CitIDH gene were higher than control in mature stage. Low CitGAD4 relative expression and undetectable in mature stage, the relative expression of CitGAD5 gene had a role in promoting under water stress. Furthermore, the relative expression of CitCS1, CitCS2, CitACO1, CitACO3, CitIDH1, CitIDH2, CitIDH3, CitGAD4 and CitGAD5 were influenced by water stress through the correlation analysis. Water stress caused the accumulation of citric acid, declined fruit quality, leaded to change of the genetic rela- tive expression about citric acid synthesis and degradation. The down-regulation of CitACO1, CitGAD4 and up-regulation of CitCS1, CitCS2 might be one of the reasons that promoted to the accumulation of citric acid.

Effect of Pre-Harvest Application of Gibberellic Acid on Fruit Quality and Shelf Life of Mandarin (Citrus reticulata Blanco)

Mandarin (Citrus reticulata Blanco) is a promising fruit crop gaining popularity for its human nutrition and economic importance in Nepal. The qualitative losses during pre-harvest stage hinder the productivity and subsequently shorten the on-tree storability. An experiment was conducted to assess the effect of gibberellic acid on quality and shelf life of the mandarin fruit. GA3 at 10, 20, and 30 ppm as against of control were evaluated. Observations on fruit weight (g), fruit firmness (kg/cm2), rind colour (1 - 5 index), juice recovery (%), TSS/acid ratio, PLW (%), decay loss (%), and ascorbic acid (mg/100 ml) were recorded at three harvesting dates i.e. 20 Nov, 5 Dec, and 20 Dec and storage condition. It has been revealed that the fruits treated with GA3 at 20 ppm retained higher fruit weight (128.6 g), more firmness (3.54 kg/cm2), better juice recovery (57.75%), and greater TSS/acid ratio (21.24) at the end of study (20 December). The PLW was found less with GA3 at 30 ppm in both ambient (5.17%) and cellar (6.69%) condition as against untreated fruits (9.52% and 11.76%). Similarly, the decay loss was minimum in the fruits treated with GA3 at 30 ppm both with ambient (1.02%) and cellar condition (8.21%) as against control with ambient (5.54%) and cellar (21.58%).

Effect of Metaxenia on Sugars and Organic Acids and Taste Quality of Bagged Fuji Apple Fruits

In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple, the metaxenia effects of 5 pollination varieties on sugars, organic acids and flavor quality of bagged Fuji fruit were studied. The results showed that the 5 pollination varieties had significant metaxenia effects on sugars, organic acids and flavor quality of bagged Fuji fruit. For the sugar components, the fruits pollinated with Golden Delicious and Jinxiuhaitang showed higher glucose contents, and the fruit pollinated with Gala had the highest sucrose content; the fruits pollinated by Gala, Golden Delicious and Ruby exhibited higher malic acids, and the oxalic acid content and the succinic acid content were higher in the fruits pollinated with Jinxiuhaitang and Ruby ; and the fruit pollinated with Gala had the highest total sugar content, and the total acid content was higher in the fruits pollinated by Jinxiuhaitang and Ruby. The sugar-acid ratio was higher in the fruits pollinated with Gala and Golden Delicious, and the lowest in the fruit pollinated with Ruby. The senso- ry evaluation of fruits showed that the fruit pollinated with Ruby tasted sour-sweet, while the fruits pollinated with other 4 pollination varieties were sour and sweet moderately.

Screening of Acetic Acid Producing Microorganisms from Decomposed Fruits for Vinegar Production

Acetic acid bacteria capable of growing at 30&#176C - 37&#176C were collected from various decomposed fruits available in Bangladeshi local markets in order to assess their suitability for vinegar production. Initially, 42 microorganisms were isolated from decomposed fruits like grapes, mangoes, pineapples, oranges, safeda etc. during summer when temperature reaches up to 37&#176C. Then their growths were checked in YPG medium containing various ethanol concentrations at different time point at 37&#176C. From the preliminary screening, 15 Gram negative bacterial isolates have produced halos or yellow zone around the colonies on YPG agar plate at 37&#176C which indicated acetic acid production capability by those bacteria. Furthermore, acetic acid production rates were determined by titration method and about 3 - 6.9 gm/100ml acetic acid were estimated by using 4% ethanol at 37&#176C by shaking culture for 3 days. Several biochemical analysis revealed that our collection contained huge amount of acetic acid producing bacteria and some of them could be potential candidates for vinegar production.

High Performance Liquid Chromatographic Determination of Phenolic Acids in Fruits and Vegetables

A simple isocratic HPLC technique has been developed for the quantitative analysis of phenolic acids (PAs) in fruits and vegetables. Nine benzoic and cinnamic acid derivatives were separated in less than 30 min, and the resolution was all more than 1.23. The ranges of linearity for PAs standards were 0.2-100 ng, even up to 600 ng (r = 0.983-1.000) and the detection limits were 0.02-0.24 mg/kg. Samples of fresh vegetables and fruits were extracted with 80% mcthanol and ethyl acetate, then purified with C18 Sep-Pak cartridge and determined by HPLC. This method was applied to the determination of PAs in 7 kinds of fruits and vegetables, i.e., apple, pear, Chinese cabbage, cauliflower, turnip, soybean sprout and white grape wine. The content of the 9 PAs varied widely in the 7 kinds ol'foods studied. The average concentrations ofchlorogenic acid in apple (100.2 mg/kg) and pear (30.8 mg/kg) were quite high, and sinapinic acid was remarkable (42.5 mg/kg) in Chinese cabbage, and protocatechuic acid had the highest concentration of all the PAs in white wine.

Reduction in Activity/Gene Expression of Anthocyanin Degradation Enzymes in Lychee Pericarp is Responsible for the Color Protection of the Fruit by Heat and Acid Treatment

Heat and acid treatments were reported to be a promising substitute for SO2 fumigation in color protection of postharvest lychee （Litchi chinensis） fruits, but the mechanism was not clear. In the present study, hot water （70℃） dipping followed by immersion in 2% HC1 （heat-acid） substantially protected the red color of the fruit during storage at 25℃ and inhibited anthocyanin degradation while hot water dipping alone （heat） led to rapidly browning and about 90% loss in anthocyanin content. The pH values in the pericarp of the heat-acid treated fruit dropped to 3.2, while the values maintained around 5.0 in the heat-treated and control fruit. No significantly different pH values were detected among the arils of heat-acid, heat treated and control fruit. Heat-acid treatment dramatically reduced the activities of anthocyanin degradation enzyme （ADE）, peroxidase （POD） and polyphenol oxidase in the pericarp. A marked reduction in LcPOD gene expression was also detected in heat-acid treated fruit, in contrast, induction was found in heat treated fruit. The pericarp of heat-acid treated fruit exhibited significantly lower respiration rate but faster water loss than that of the untreated or heat treated fruit. Taken together, heat treatment triggered quick browning and anthocyanin loss in lychee fruit, while heat-acid treatment protected the fruit color by a great reduction in the activities/gene expression of anthocyanin degradation enzymes and acidification of lychee pericarp.

Biological Characteristics and Research Status of Acetic Acid Bacteria for Fruit Vinegar Brewing

Fruit vinegar is a new beverage emerging in recent years because of its rich nutrition. At present, acetic acid bacteria are main strains used in the fruit vinegar production. Acetic acid bacteria are a general term for a class of bacteria that can oxidize ethanol to acetic acid. This paper mainly summarized the biological characteristics and research status of acetic acid bacteria for fruit vinegar brewing, in order to provide a theoretical basis for the selection of high-quality acetic acid bacteria for fruit vinegar brewing.

Evaluating Kombucha and Fruit Juice Blends for a 5-Log Reduction of Acid-Adapted Escherichia coli O157

This study examined the survival of acid-adapted E. coli O157 in kombucha during fermentation and refrigerated kombucha mixed with fruit juices. Acidic and non-acidic kombucha mixes were fermented at 25°C using a commercially available starter culture and inoculated with a 5-strain mixture of acid-adapted E. coli O157. There was >5-log reduction in the pathogen count for both starter mixes within 7 days of fermentation. For the kombucha-juice blends at refrigerated temperature, 14 ml of lemon, apple, orange, and mango juices were mixed with 186 ml kombucha separately. The treatments were inoculated with a 5-strain mixture of acid-adapted E. coli O157 and incubated at 5°C for 14 days. >5-log reduction in the pathogen count was observed in lemon, control, and mango juice blend after 1, 3, and 14 days, respectively. The total reduction in pathogen count in the apple and orange juice blend after 14 days was 4.43 and 4.12 log CFU/ml, respectively. The inability of the kombucha fruit blend to cause a 5-log reduction of E. coli O157 suggests the need for following strict hygienic and good sanitation practices during blending and bottling for home fermenters and an approved HACCP plan for foodservice operators to ensure product safety.

氯吡脲处理对脐红猕猴桃果实品质的影响

脐红为深受市场欢迎的黄肉红心芽变猕猴桃新品种,研究不同浓度氯吡脲处理对其果实品质的影响,对脐红猕猴桃生产具有重要指导意义。设置5、10 mg/L氯吡脲水溶液2个处理,在谢花后25 d进行浸果,以清水为对照(CK),于果实成熟期测定果实的外观品质、内在品质、矿质元素及水解氨基酸含量。结果表明:10 mg/L氯吡脲水溶液处理后的单果重、横径、侧径、可溶性固形物含量、固酸比均增幅最大,分别提高了32.26%、17.09%、12.45%、9.38%和18.73%;可滴定酸、维生素C、花色苷含量和钙元素含量则显著降低,分别降低了7.75%、17.05%、52.13%和28.30%。在单个氨基酸方面,胱氨酸和精氨酸等2种氨基酸含量随氯吡脲浓度的增加而显著降低,丝氨酸、甘氨酸、脯氨酸等3种氨基酸含量则显著提高,总氨基酸含量有所降低,但差异不显著。在不同类别氨基酸方面,甜味氨基酸含量随着氯吡脲浓度的增加而提高,鲜味氨基酸、芳香氨基酸含量则降低。综上,氯吡脲的施用可促进脐红猕猴桃果实膨大,增加果实风味,如提高可溶性固形物含量、降低可滴定酸含量,但高浓度处理降低了果实营养品质,如维生素C、花色苷、钙元素、鲜味氨基酸和芳香氨基酸含量。建议种植户合理施用氯吡脲,以促进脐红猕猴桃产业健康可持续发展。

不同果酒的氨基酸营养价值对比评价

为评价4种水果汁(百香果、水蜜桃、杨梅和甜橙)发酵成果酒后氨基酸营养价值变化,该研究对果汁和果酒的氨基酸组成进行检测,用模糊识别分析法和氨基酸比值系数法对果酒氨基酸营养价值进行分析。结果表明,4种果汁及发酵后果酒均含16种氨基酸,果汁发酵后总氨基酸含量均有下降,百香果果酒下降幅度最小(约66%)。果汁发酵成果酒后,与联合国粮食与农业组织(FAO)/世界卫生组织(WHO)模式和全鸡蛋蛋白模式对比,百香果果酒必需氨基酸贴近度最大,分别为0.94或0.87;与FAO/WHO必需氨基酸模式对比,4种果酒必需氨基酸比值系数分(SRC)均提高,百香果果酒、蜜桃酒、杨梅酒、甜橙酒的SRC分值分别提升20.2%、8.3%、14.22%、4.1%,其中百香果果酒SRC分值最高,为82.02。百香果果酒和甜橙酒的呈味氨基酸总含量较高,分别为111.49 mg/100 mL和111.55 mg/100 mL,其中占比最大的甜味氨基酸含量分别为56.18 mg/100 mL和66.85 mg/100 mL,口感更佳。

果实膨大期外源黄腐酸处理对苹果叶片光合产物合成与分配特性的影响

以10年生烟富3/M26/八棱海棠(Malus robusta)为试材,运用^(13)C同位素示踪技术,在果实膨大期叶面喷施浓度分别为50、100、150、200 mg/L的黄腐酸水溶液,以喷施清水为对照,研究了叶片光合参数、同化能力、光合产物的输出和自留比例及光合产物分配特性的变化。结果表明:与其他处理相比,喷施150 mg/L的黄腐酸水溶液,叶片光合性能最优,山梨醇和蔗糖含量、6-磷酸山梨醇脱氢酶(S6PDH)和蔗糖磷酸合酶(SPS)活性最高;同时,^(13)C示踪结果表明,喷施150 mg/L黄腐酸水溶液显著增强了叶片同化能力,提高了光合产物的输出比率,降低了叶片的自留比率,增加了果实^(13)C的积累量,提高了果实成熟期果实糖含量。综上,叶片喷施150 mg/L黄腐酸水溶液可以增强叶片的光合作用,提高叶片光合产物的合成能力,促进叶片中光合产物的输出比率,有利于果实光合产物的积累。

基于代谢组学的‘海尔特兹’红树莓果实中核苷、核苷酸和类似物含量的变化规律研究

本研究基于代谢组学,采用液相色谱-质谱联用法,针对‘海尔特兹’红树莓4个不同时期果实中17种核苷、核苷酸和类似物含量及变化规律进行研究。结果表明:在海尔特兹’红树莓果实发育过程中,脱氧胞苷酸、5-甲基脱氧胞苷、玉米素核苷、N-[(5-羟基-2-吡啶基)甲基]腺苷、反式玉米素-O-葡萄糖苷核糖苷、1-甲基腺苷、鸟苷、2-苯基氨基腺苷、1,7-二甲基鸟苷和胞苷2’,3’-环磷酸的含量在青果时期最高;UDP-4-脱氢-6-脱氧-D-葡萄糖和dTDP-D-葡萄糖的含量在黄果时期最高;尿苷二磷酸葡萄糖、8-羟基鸟苷、胞苷的含量在红果时期最高;1-甲基肌苷和脂酰腺苷酸的含量在深红果时期最高。本研究阐明了17种核苷、核苷酸和类似物在‘海尔特兹’红树莓在果实发育中的含量变化规律,为后期相关研究及应用提供了参考。

1-甲基环丙烯结合水杨酸处理维持百香果甲基环丙烯结合水杨酸处理维持百香果果实贮藏品质

为延长百香果的贮藏期并保持贮藏过程中的品质,对比研究2 mmol/L水杨酸(salicylic acid,SA)、1 mmol/L 1-甲基环丙烯(1-methylcyclopropene,1-MCP)、1-MCP结合SA处理对紫色百香果果实采后贮藏期间品质、活性氧、抗氧化酶指标的影响。百香果果实经SA、1-MCP和1-MCP结合SA处理后,一定程度抑制乙烯的释放和脂氧合酶(li-poxygenase,LOX)活性,促进几丁质酶(chitinase,CHI)和β-1,3-葡聚糖酶(β-1,3-glucanase,GLU)的活性,增强抗氧化和抗病性作用,降低腐烂率。但因SA可以增强呼吸,故导致凹陷和失重,加快总酸流失;1-MCP抑制呼吸作用,增强超氧化物歧化酶(superoxide dismutase,SOD)活性,有利于控制失重和凹陷,但其对过氧化物酶(peroxidase,POD)活性的影响不利于控制衰老。1-MCP结合SA对POD活性,CHI活性以及GLU活性的正向影响强于单独使用1-MCP或SA处理。因此,1-MCP结合SA通过提高百香果果实的抗氧化能力和抗病能力,降低百香果果实的凹陷、失重和腐烂率,且可有效避免单独使用1-MCP或SA处理的不良作用,协同维持百香果果实采后贮藏品质。

欧李果实发育过程中钙与有机酸含量的变化及相关性分析

【目的】探讨欧李果实发育过程中不同形态钙及有机酸代谢的变化及二者之间的关系,以期为解析欧李果实钙素吸收积累机制及进一步研究调控提供理论依据。【方法】以内蒙古地区高钙和低钙两种钙素水平欧李果实为试材,比较研究果实发育成熟过程中不同形态钙以及有机酸代谢相关指标的变化,并进行相关性分析。【结果】(1)在果实发育成熟过程中,两种钙素水平欧李果实中水溶性钙含量表现为先降后升,整体为上升趋势;总钙、果胶钙、磷酸钙和草酸钙含量均表现为先升后降,整体为下降趋势;残渣钙含量表现为持续下降。(2)两种钙素水平欧李果实中苹果酸脱氢酶(NAD-MDH)活性、苹果酸含量及有机酸总量的变化一致,均表现为先升后降,在硬熟期达到最高值,整体呈明显上升趋势,且以上三者活性或含量均表现为低钙果实高于高钙果实;苹果酸酶(NADP-ME)活性整体表现为下降;柠檬酸含量表现为先升后降,在硬核期达到最高值,整体呈下降趋势,且高钙果实中柠檬酸含量高于低钙果实。(3)相关性分析表明,两种钙素水平欧李果实中NAD-MDH活性、苹果酸含量、有机酸总量与水溶性钙含量均呈极显著正相关,与其他组分钙及总钙含量均呈不同程度的负相关;NADP-ME活性和柠檬酸含量与水溶性钙含量均呈显著或极显著负相关,与其他组分钙及总钙含量均呈不同程度的正相关。【结论】在欧李果实发育成熟过程中钙素积累与有机酸代谢有关,苹果酸是欧李果实中主要的有机酸,苹果酸合成代谢增强有利于水溶性钙含量的增加,柠檬酸含量增加则趋向于促进非水溶性钙类果胶钙、磷酸钙和草酸钙的积累。

中国沙棘和西藏沙棘果实氨基酸含量比较研究

为探讨中国沙棘(Hippophae rhamnoides subsp. sinensis)和西藏沙棘(Hippophae thibetana)果实氨基酸营养品质和风味的差异,采用氨基酸自动分析仪测定了两种沙棘果实氨基酸含量。结果表明:两种沙棘果实均检测出17种氨基酸,总含量分别为中国沙棘68.83 mg/g、西藏沙棘135.66 mg/g;中国沙棘和西藏沙棘的人体必需氨基酸含量分别为49.59%、47.43%;西藏沙棘果实中的药用氨基酸、支链氨基酸和芳香族氨基酸含量均高于中国沙棘果实;中国沙棘和西藏沙棘果实风味均为酸味;利用氨基酸的比值系数法和模糊识别法,评价得出西藏沙棘果实氨基酸营养价值高于中国沙棘果实。

高效液相色谱法同时测定果蔬中有机酸和维生素C含量

采用1%草酸(含10%甲醇)溶液提取果蔬的有机酸(酒石酸、柠檬酸、苹果酸、丁二酸、反丁烯二酸)和维生素C,色谱柱为InertSustain C18(250 mm×4.6 mm,5μm),流动相A为0.1%磷酸水溶液,流动相B为甲醇,梯度洗脱,进样体积为20μL,柱温为30℃,流速为0.8 mL/min,在210 nm和254 nm波长处分别检测5种有机酸和维生素C的含量。结果表明,该方法在标准曲线范围内线性关系良好,相关系数(R^(2))均大于0.9990,检出限为0.01~0.90μg/mL,定量限为0.15~5.00μg/mL,方法的相对标准偏差为2.40%~3.75%,回收率在86.4%~115.2%;该方法具有分析速度快、灵敏度高、重复性好、效率高等优点,可用于果蔬中有机酸和维生素C的含量测定。

脆李果酒发酵过程氨基酸差异分析

以重庆市万州区青脆李为研究对象,添加LA-Ba果酒酵母,采用清汁发酵工艺,定时取样检测发酵汁中氨基酸含量变化,结合主成分与聚类分析法。结果表明,脆李发酵汁中共检测16种氨基酸,其中苦味氨基酸5种,甜味氨基酸3种,芳香族氨基酸4种,鲜味氨基酸4种,含量最高的是脯氨酸,含量最低的是蛋氨酸。发酵期间,除脯氨酸以外,其他氨基酸均在第2天或第3天呈现快递降低趋势,之后含量变化趋于平缓。发酵期间,除脯氨酸外,其他氨基酸之间均存在一定高度正相关,主成分分别表明样品中精氨酸、脯氨酸及天冬氨酸的滋味和含量与其他氨基酸差异较大,聚类分析表明未发酵的样品氨基酸与发酵后的样品含量存在差异,其中发酵第2天和第3天,第4天和第5天的样品相似度较高。

混合果汁发酵饮料的研制

以梨、苹果和葡萄为主要原料,研究复合乳酸菌发酵果汁生产工艺。首先确定护色条件和水果组合,再确定乳酸菌种类,然后用正交试验设计对发酵工艺进行优化,最后进行口味调配和组织稳定性的研究。结果表明,护色剂用0.4 g/100 mL抗坏血酸,苹果∶梨∶葡萄∶水配比为1∶2∶1∶5,保加利亚乳杆菌、嗜热链球菌和乳双歧杆菌为最适菌种组合,最佳发酵工艺条件为接种量1%,发酵温度35℃,发酵时间48 h,初始pH值6.5,蜂蜜添加量1.0%,白砂糖添加量1.5%,羧甲基纤维素钠(CMC-Na)、海藻酸钠、黄原胶添加量各0.04%进行口味和组织状态调配。制得的发酵果汁风味宜人,具有较好的营养和保健功能。