Responses of the Anthocyanin and Osmolyte Contents of the Capsicum annuum Cultivars Planted in Wenshan Prefecture of Yunnan Province to the Drought Stress Simulated by PEG-6000

[Objective] The aim of this study was to compare the drought resistance difference of the main Capsicum annuum cultivars planted in Wenshan Prefecture of Yunnan Province. [Method] The total anthocyanin, soluble sugar, soluble protein and free proline contents of the leaves of the five main C. annuum cultivars planted in Wenshan Prefecture, i.e., ZSZ75-1, ZSZ49-1-1, 12WS-18-1, 12ZH01 and ZS130, under the drought stress simulated by PEG-6000 were studied by using spectrophotometry, and the total osmoregulation abilities of the leaves were evaluated by using subordinate function. [Result] Under the drought stress simulated by PEG-6000, the total anthocyanin contents of the veins, mesophylls and whole leaves of the five cultivars were all as： ZSZ75-1〉ZSZ49-1-1〉12WS-18-1〉12ZH01〉ZS130, the soluble sugar contents as： 12ZH01 〉12WS-18-1 〉ZS130〉ZSZ49-1-1 〉ZSZ75-1, the soluble protein contents as： ZSZ75-1〉12ZH01〉ZSZ49-1-1〉12WS-18-1〉ZS130, and the free proline contents as： ZS130〉ZSZ75-1 〉12WS-18-1 〉ZSZ49-1-1 〉12ZH01. Furthermore, the differences among the total anthocyanin contents of the veins, mesophylls and whole leaves of the five cultivars all reached the extremely significant levels, whereas the differences among the contents of the soluble sugar, soluble protein and free proline did not reach the significant levels, the correlation degrees among the contents of the total anthocyanin, soluble sugar, soluble protein and free proline of different cultivars were also inconsistent, and the total osmoregulation abilities of the five cultivar leaves were as： ZSZ75-1 〉7SZ49-1-1 〉12WS-18-1 〉ZS130〉12ZH01. [Conclusion] The anthocyanin accumulation in the specific organs of the five C. annuum cultivars in Wenshan Prefecture is beneficial to the strengthening of the leaf osmoregulation abilities under drought stress, favoring the drought tolerance of the cultivars.

Correlation Between Antioxidation and the Content of Total Phenolics and Anthocyanin in Black Soybean Accessions

The objective of this study was to investigate the correlations between antioxidations and the contents of the total phenolics and anthocyanin in 127 accessions of black soybean. A T-test, a fast clustering procedure, and a correlation coefficient analysis were used for experimentation. The variation ranges of the total antioxidant capacity （TAC）, the total phenolics, and anthocyanin contents in 127 black soybean accessions were 0.44-3.56, 7.05-74.82, and 0.22-1.87 mg g-l, respectively, displaying significant genotype differences. The major differences in TAC, the total phenolics, and the anthocyanin contents existed among various types of accessions from geographical regions. The differences between the accessions from black and yellow soybeans, spring and autumn, summer and autumn, Dongbeichun and Nanfangchun, Dongbeichun and Nanfangxia, Beifangchun and Nanfangchun, and Beifangchun and Nanfangxia were significant at 0.01 or 0.05 levels, respectively. The general tendency was that the TAC, the total phenolics, and the anthocyanin contents of Beifangchun accessions were higher than that of Dongbeichun ones, while that of Nanfangchun accessions were the worst. 127 black soybean accessions could be clustered into 6 clusters, which consisted of 3, 24, 20, 31, 37, and 12 accessions, respectively. The most significant （P 〈 0.01） correlations existed respectively between the TAC and the total showed that the total substances phenolics content, and the TAC and the anthocyanin content of black soybean. The results phenolics and anthocyanin in black soybean seed coat were the important antioxidation

Antioxidations and Their Correlations with Total Flavones and Anthocyanin Contents in Different Black Rice Varieties

The antioxidations and their correlations with total flavones and anthocyanin contents in different black rice varieties were studied. The results indicated that the great differences in total antioxidant capacity （TAC）, scavenging free radical capacity （SFRC）, total flavones and anthocyanin contents existed among 242 black rice varieties. Comparisons of TAC, SFRC, total flavones and anthocyanin contents of different black rice types showed that the differences between black rice and white rice, indica one and japonica one, and nonglutinous one and glutinous one were significant at 0.01 levels, respectively. This showed that the TAC, SFRC, total flavones and anthocyanin contents of japonica type were higher than those of indica one, and nonglutinous type were higher than glutinous one. According to the fast clustering procedure, 242 black rice varieties could be clustered into 10 clusters, 184 indica rice varieties into 10 clusters, and 58 japonica rice varieties into 6 clusters. Most significant （P〈0.01） correlations existed between TAC and total flavones and anthocyanin contents, and between SFRC and total flavones and anthocyanin contents of black rice, respectively. This showed that the antioxidation of black rice was closely correlated with its active compositions of flavones and anthocyanin.

Effect of Water Stress in Grape Berries Cabernet Sauvignon （Mendoza, Argentina） during Four Years Consecutives

Polyphenol concentrations are responsible of wine color. Indeed, they present properties for human health. Anthocyanin concentration is affected by environmental factor, growth regulators, biotic and abiotic stresses. Polyphenols content can be magnified by WS （water stress）. The effect of WS on the synthesis of polyphenols has been extensively studied, but has not been evaluated the effect consecutive in the time on plant physiology and polyphenols concentration in berries and wine in Mendoza region （Argentina）. The polyphenol content in berries and wine of WS and irrigation plant for four consecutive growing seasons were analyzed. The harvest was evaluated qualitatively and quantitatively, yields, weight pruning, bud burst, predawn water potential （φa） and leaf area were quantified. WS increased anthocyanin mg.L-1 and IPT in all years studied. The variations of anthocyanins and IPT due to WS were lower than those found by environmental conditions years. WS consecutives in time presented decreases on yields per plant, growth and pruning weight due at the consecutive decreases in bud burst. This could be related to a lower accumulation of reserves or less differentiation of clusters.

Comprehensive evaluation of 20 pomegranate(Punica granatum L.) cultivars in China

Recent investigations on pomegranate products have significantly increased and successfully drawn consumers’ attention to nutritional and medicinal values, promoting the pomegranate industry’s development worldwide. However, little information on pomegranates grown in China is available. Morphological and chemical characterizations of fruits and arils from 20 pomegranate cultivars in six regions of China were investigated. Combined with overall scores by principal component analysis, ‘Yushiliu No. 1’, ‘Taishanhong No. 2’, ‘Tunisia’ and ‘Mollar’ were promising cultivars, and Chinese researchers bred the first two. It was surprising that ‘Mollar’ had bigger fruit size and more aril moisture grown in China than in Spain. Cultivars with higher anthocyanin content in arils were ‘Turkey’, ‘Moyu’ and ‘Red Angel’, which might be used as the source of natural red food colourants. While red husk ‘Hongruyi’ and ‘Hongshuangxi’ with higher vitamin C, aril moisture and lower titratable acid in arils, might also be promising cultivars for further various utilization. Furthermore, the comparison of ‘Tunisia’ fruits from four regions revealed that cultivation locations had more influence on fruit traits than genotypes. Maturity index classification was established for Chinese pomegranate cultivars. Therefore, the results would provide a valuable guide for agricultural cultivation, industrial utilization, and breeding.

Influences of microwave vacuum puffing conditions on anthocyanin content of raspberry snack

Microwave technology is fit for the processing of berry products,but it may affect nutrition components of berry fruit.To improve the nutritional value of the berry products,the influences of microwave vacuum puffing conditions on the anthocyanin content of raspberry snack were investigated using central composite experiments.Results indicated that vacuum pressure had the most significant effect on the anthocyanins of berry snack,followed by the puffing time,microwave power,and initial moisture content.The interaction between microwave power and puffing time on the anthocyanins was extremely significant.Under microwave power of 2.68 kW and the puffing time of 81.00 s,the anthocyanin content of raspberry snack was retained at high level.The results can provide some technological basis for the berry fruit products processed with high quality.

Growth,nutritional quality,and energy use efficiency in two lettuce cultivars as influenced by white plus red versus red plus blue LEDs

Red plus blue light-emitting diodes(LEDs)are commonly applied in plant factories with artificial lighting due to photosynthetic pigments,which absorb strongly in red and blue light regions of the spectrum.However,plants grown under natural environment are used to utilizing broad-wide spectrum by long-term evolution.In order to examine the effects of addition light added in red plus blue LEDs or white LEDs,green and purple leaf lettuces(Lactuca sativa L.cv.Lvdie and Ziya)were hydroponically cultivated for 20 days under white LEDs,white plus red LEDs,red plus blue LEDs,and red plus blue LEDs supplemented with ultraviolet,green or far-red light,respectively.The results indicated that the addition of far-red light in red plus blue LEDs increased leaf fresh and dry weights of green leaf lettuce by 28%and 34%,respectively.Addition of ultraviolet light did not induce any differences in growth and energy use efficiency in both lettuce cultivars,while supplementing green light with red plus blue LEDs reduced the vitamin C content of green leaf lettuce by 44%and anthocyanin content of purple leaf lettuce by 30%compared with red plus blue LEDs,respectively.Spectral absorbencies of purple leaf lettuce grown under red plus blue LEDs supplemented with green light were lower in green light region compared with those grown under red plus blue LEDs,which was associated with anthocyanin contents.White plus red LEDs significantly increased leaf fresh and dry weights of purple leaf lettuce by 25%,and no significant differences were observed in vitamin C and nitrate contents compared with white LEDs.Fresh weight,light and electrical energy use efficiencies of hydroponic green and purple leaf lettuces grown under white plus red LEDs were higher or no significant differences compared with those grown under red plus blue LEDs.In conclusion,white plus red LEDs were suggested to substitute for red plus blue LEDs in hydroponic lettuce(cv.Lvdie and Ziya)production in plant factories with artificial lighting.