Integrated metabolomic and transcriptomic analyses to elucidate mechanisms underlying the fruit quality losses of pitaya during storage

Scientia Horticulturae, Journal Year: 2024, Volume and Issue: 329, P. 112974 - 112974

Published: Feb. 22, 2024

Language: Английский

---

Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin

Food Chemistry, Journal Year: 2023, Volume and Issue: 429, P. 136955 - 136955

Published: July 23, 2023

Language: Английский

---

Advances in the Understanding of Postharvest Physiological Changes and the Storage and Preservation of Pitaya

Foods, Journal Year: 2024, Volume and Issue: 13(9), P. 1307 - 1307

Published: April 24, 2024

Highly prized for its unique taste and appearance, pitaya is a tasty, low-calorie fruit. It has high-water content, high metabolism, susceptibility to pathogens, resulting in an irreversible process of tissue degeneration or quality degradation eventual loss commercial value, leading economic loss. High fruits are key guarantee the healthy development advantages. However, understanding postharvest conservation technology regulation maturation, senescence lacking. To better understand means storage pitaya, extend shelf life fruit prospect technology, this paper analyzes compares changes fruit, preservation mechanisms. This study provides research directions technology.

Language: Английский

---

Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties

Foods, Journal Year: 2022, Volume and Issue: 12(1), P. 108 - 108

Published: Dec. 25, 2022

In order to study the physicochemical and nutritional characteristics of kiwifruit varieties, 14 kiwifruits from different species with flesh colors were selected for research. The pectin content was significantly higher in green-fleshed than those red-fleshed yellow-fleshed kiwifruits. Red-fleshed had highest total flavonoid content, A. eriantha chlorophyll a b carotenoid content. energy carbohydrate contents lower kiwifruit. Moreover, protein chinensis var. deliciosa other species. vitamin C far E B1 addition, 1-pentanol, trans-2-hexen-1-ol, n-hexane styrene presented only Therefore, these could be used as characteristic fragrance varieties ranked comprehensively by principal component analysis (PCA), among which top four highest-ranking 'Huate', 'MHYX', 'Jinkui' 'Xuxiang', respectively. This provides reference consumers markets on quality improvement processing.

Language: Английский

---

Physiochemical and nutritional analysis of the two species of dragon fruits (Hylocereus sp.) cultivated in Bangladesh

South African Journal of Botany, Journal Year: 2023, Volume and Issue: 155, P. 103 - 109

Published: Feb. 20, 2023

Language: Английский

---

Comparative analysis of nutrient composition and antioxidant activity in three dragon fruit cultivars

PeerJ, Journal Year: 2024, Volume and Issue: 12, P. e17719 - e17719

Published: July 10, 2024

Dragon fruit has significant economic value in many countries due to excellent nutritional content, health advantages, and adaptability different climates, making it an important crop the global industry. This study aimed gather comprehensive data on three dragon cultivars by analysing levels of micronutrients, fibre, carbohydrates, antioxidants, vitamins, minerals their pulps. Uniform samples underwent thorough analysis for proximate composition, mineral pigments, vitamin C, with statistical methods used assess differences among parameters studied. The composition revealed cultivars. Among components, protein (0.40 ± 0.02 g/100 g), moisture (91.33 0.88%), crude fibre (0.32 0.07 ash (1.27 0.09 g) were more abundant Hylocereus costaricensis than undatus megalanthus . On other hand, had higher carbohydrate (17.02 0.63 energy (69.74 2.44 kcal/100 contents. K (7.23 0.35 mg/100 Ca (1.61 0.13 Fe (1.84 0.05 Zn (0.37 0.034 are highly H. Additionally, highest anthocyanin content (120.15 3.29 mg/g FW) total carotenoid (72.51 1.62 FW), along C (8.92 soluble phenolic (572.48 20.77 g). Its remarkable antioxidant activity was further highlighted lowest SC 50 (13.50 0.4 mg/mL) its DPPH radical scavenging capacity. sugar (8.72 0.30 g FW). Hierarchical clustering distinct trait genotype associations; studied cultivars, demonstrated superior performance across multiple traits. Correlation indicated positive correlations several traits, while principal component contribution each overall variance, PC1 explaining 73.95% variance. highlights variations showing performance, guiding dietary planning functional food development.

Language: Английский

---

Red dragon fruit (Hylocereus polyrhizus), a superfruit rich in betacyanins pigments with antioxidative potential for hepatoprotection: A review

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100562 - 100562

Published: Feb. 1, 2025

Language: Английский

---

Betalaínas: pigmentos de la fruta del dragón para colorear tus alimentos

Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, Journal Year: 2025, Volume and Issue: 10(1), P. 26 - 35

Published: Feb. 10, 2025

El color es uno de los atributos sensoriales más importantes un alimento y para conservar esta cualidad, en la industria se utilizan colorantes sintéticos que han asociado con el desarrollo ciertas enfermedades por lo que, existe interés creciente desarrollar origen natural como son las betalaínas, pigmentos encuentran pulpa cáscara fruta del dragón, una nativa México ha popularizado a nivel mundial gracias su alto valor nutricional gran contenido compuestos bioactivos. Esta revisión aborda manera general alimentos. Posteriormente presenta caso betalaínas colorante dragón fuente obtención estos compuestos. Finalmente, forma breve, extracción partir alternativa uso comercial.

---

Dragon fruit: Exploring bioactive compounds and their promising role in functional food innovation and value-added products

Journal of Food Composition and Analysis, Journal Year: 2025, Volume and Issue: unknown, P. 107370 - 107370

Published: Feb. 1, 2025

Language: Английский

---

Structural Characterization and In Vitro Fermentation Properties of Polysaccharides from Dragon Fruit (Hylocereus undatus)

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 25, 2025

Dragon fruit offers numerous health benefits and is widely consumed. However, research on its polysaccharides, crucial constituents of the fruit, remains limited. The study aimed to characterize structural biological properties SDFP-2, a polysaccharide isolated from dragon fruit. Structural analyses revealed that with molecular mass 8.08 × 104 Da, consisted mannose, glucosamine hydrochloride, rhamnose, glucuronic acid, galacturonic glucose, galactose, arabinose in molar ratio 0.181:0.250:16.544:12.762:3.793:0.739:51.014:14.716. SDFP-2 comprises HG-type RG-I-type pectic structures, along an arabinogalactan structure characterized by main chain →6)-β-D-Galp-(1→6)-β-D-Galp-(1→, side chains attached at O-3 position 1,6-β-galactose residues. Functionally, exhibited notable hypolipidemic hypoglycemic HepG2 cell assays, significantly reducing lipid accumulation enhancing glucose metabolism restoring key glycolytic enzyme activities. In vitro fermentation fecal microbiota demonstrated SDFP-2's ability modulate gut microbial composition, elevating beneficial short-chain fatty acid production, including acetate, propionate, butyrate. This shift favored SCFA producers, such as Coprococcus eutactus Roseburia intestinalis, while diminishing pro-inflammatory bacteria like Escherichia-Shigella, underscoring prebiotic potential. These findings elucidated promising dietary intervention for metabolic regulation intestinal enhancement.

Language: Английский

---