Volatile compounds from the ripened crabapple fruit of six varieties （Red Splendor, Strawberry Parfait, Pink Spire, Radiant, Sparkler, and Flame） were analyzed by the use of the SPME/GC/MS method. The changes in the...Volatile compounds from the ripened crabapple fruit of six varieties （Red Splendor, Strawberry Parfait, Pink Spire, Radiant, Sparkler, and Flame） were analyzed by the use of the SPME/GC/MS method. The changes in the volatiles between the ripened and upon full maturity fruit states were studied in Red Splendor and Strawberry Parfait. An effort was made to summarize an effective method for searching and identifying new idioplasms containing a particular fruit aroma within Malus. A total of 37 compounds were identified from the sample. The main aroma volatiles of the six varieties of fruit were comprised of 2-hexenal, 3-hexenal, hexanal, 2,4-hexadienal, benzaldehyde, diethyl phtbalate. The main volatile compound of the crabapple fruit was 2-hexenal, but the relative content percentages were different （45.37, 21.98, 33.56, 32.21, 38.60, and 45.88%）. The aroma components accumulated differently as the fruits ripened. The relative content of aldehydes and esters decreased as alcohols increased after the Red Splendor and Strawberry Parfait fruit ripened. For Red Splendor, the main volatile was still 2-hexenal, but the relative content decreased to 42.89%, and the relative content of alcohols increased by 13.86% as aldehydes and esters declined by 12.16 and 7.18%, respectively. For Strawberry Parfait, the main volatile was changed to cyclohexanol, and the relative content increased to 46.43%, while the relative content of alcohols increased by 49.03% as aldehydes and esters declined by 23.74 and 9.34%, respectively.展开更多
Aspergillus spp. has been widely found as useful microorganism in biotechnology. They have a high ability in the production of secondary metabolites. Therefore, isolates of Aspergillus were isolated from healthy rice ...Aspergillus spp. has been widely found as useful microorganism in biotechnology. They have a high ability in the production of secondary metabolites. Therefore, isolates of Aspergillus were isolated from healthy rice field located in Selangor State/Malaysia. The obtained strain (UPMZ01) was conducted against Pyricularia oryzea by applying dual culture and culture filtrate technique. The antagonism of strain UPMZ01 in the dual culture was 81.326% inhibition percentage against P. oryzae given the optimum inhibitory percentage 100% at all concentration of secondary metabolites aged 14 days. The isolate (UPMZ01) was identified as Aspergillus niger with accession number (KY698415). The environment factors such as pH and temperature influencing on production of secondary metabolites. The results were shown that pH at level 5.0 and temperature between 21℃?to 29℃?is the optimum condition for A. niger to produce efficient antifungal metabolites which given 100% PIGR against blast pathogen. The secondary metabolites compounds were identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen compounds were recognized as major compounds which may have the possibility of possessing antifungal characteristics. Most of identified compounds are Oleic Acid, n-Hexadecanoic acid, Hexose, Glycerol, Stearic acid, Tetradecanoic acid, Dodecanoic acid and 5-Hydrxoymethylfurfural.展开更多
基金the program of Technology Development Program of Shandong Province, China(2007GG20009013)
文摘Volatile compounds from the ripened crabapple fruit of six varieties （Red Splendor, Strawberry Parfait, Pink Spire, Radiant, Sparkler, and Flame） were analyzed by the use of the SPME/GC/MS method. The changes in the volatiles between the ripened and upon full maturity fruit states were studied in Red Splendor and Strawberry Parfait. An effort was made to summarize an effective method for searching and identifying new idioplasms containing a particular fruit aroma within Malus. A total of 37 compounds were identified from the sample. The main aroma volatiles of the six varieties of fruit were comprised of 2-hexenal, 3-hexenal, hexanal, 2,4-hexadienal, benzaldehyde, diethyl phtbalate. The main volatile compound of the crabapple fruit was 2-hexenal, but the relative content percentages were different （45.37, 21.98, 33.56, 32.21, 38.60, and 45.88%）. The aroma components accumulated differently as the fruits ripened. The relative content of aldehydes and esters decreased as alcohols increased after the Red Splendor and Strawberry Parfait fruit ripened. For Red Splendor, the main volatile was still 2-hexenal, but the relative content decreased to 42.89%, and the relative content of alcohols increased by 13.86% as aldehydes and esters declined by 12.16 and 7.18%, respectively. For Strawberry Parfait, the main volatile was changed to cyclohexanol, and the relative content increased to 46.43%, while the relative content of alcohols increased by 49.03% as aldehydes and esters declined by 23.74 and 9.34%, respectively.
文摘Aspergillus spp. has been widely found as useful microorganism in biotechnology. They have a high ability in the production of secondary metabolites. Therefore, isolates of Aspergillus were isolated from healthy rice field located in Selangor State/Malaysia. The obtained strain (UPMZ01) was conducted against Pyricularia oryzea by applying dual culture and culture filtrate technique. The antagonism of strain UPMZ01 in the dual culture was 81.326% inhibition percentage against P. oryzae given the optimum inhibitory percentage 100% at all concentration of secondary metabolites aged 14 days. The isolate (UPMZ01) was identified as Aspergillus niger with accession number (KY698415). The environment factors such as pH and temperature influencing on production of secondary metabolites. The results were shown that pH at level 5.0 and temperature between 21℃?to 29℃?is the optimum condition for A. niger to produce efficient antifungal metabolites which given 100% PIGR against blast pathogen. The secondary metabolites compounds were identified by Gas Chromatography-Mass Spectrometry (GC-MS). Fifteen compounds were recognized as major compounds which may have the possibility of possessing antifungal characteristics. Most of identified compounds are Oleic Acid, n-Hexadecanoic acid, Hexose, Glycerol, Stearic acid, Tetradecanoic acid, Dodecanoic acid and 5-Hydrxoymethylfurfural.
