Molecular Horticulture, Год журнала: 2024, Номер 4(1)
Опубликована: Июнь 5, 2024
Abstract Most of the carbon found in fruits at harvest is imported by phloem. Imported provide material needed for accumulation sugars, organic acids, secondary compounds, addition to synthesis cell walls. The sugars during fruit development influences not only sweetness but also various parameters controlling composition (fruit “quality”). acids and sugar grape berry flesh cells a key process ripening. present review presents an update research on development, anatomical structure, acid metabolism, transporters, regulatory factors.
Язык: Английский
Процитировано
7Optimization, application effects and improved microecology of a composite microbial agent containing oyster shells
Scientific Reports, Год журнала: 2025, Номер 15(1)
Опубликована: Фев. 26, 2025
Oysters are one of the largest marine shellfish species worldwide. However, oyster shells treated as waste, accumulating on coastal shores and seriously polluting ecosystem. In this study, a composite microbial agent was developed using calcined shell powder, Beauveria bassiana spore ecological chitosan. To release active ingredients, were by calcination. The optimal application ratio determined detecting tomato growth indicators. Application optimized to vineyards increased 100-grain weight, carotenoids, total amino acids 10.55%, 8.71%, 29.40%, respectively. Further detection soil population changes showed that abundance diversity populations, promoting metabolism bacterial acids, polysaccharides. These findings suggest not only enhanced plant fruit quality, but also enriched communities.
Язык: Английский
Процитировано
0Microbiome and Microbiota Within Wineries: A Review
Microorganisms, Год журнала: 2025, Номер 13(3), С. 538 - 538
Опубликована: Фев. 27, 2025
The main goal of this work is to review the winery’s microbiota, from grape microbial niches (fermentation tanks, surfaces, air), and their risks wine human health. impact climate change on winery microbiome related challenges are also discussed. Microbial diversity in wineries depends several factors, such as variety its ripeness, temperature, relative humidity diverse activities winemaking process. Winery surfaces equipment allow establishment a community that can quality, health workers visitors even consumers. In context change, changes sugar content, phenolic compounds profile hexoses amino acids already evident. These interfere with fermentation microbiota quality wines, which more alcoholic less acidic. Furthermore, periods drought or heavy rain favor species associated berry diseases, including some capable producing mycotoxins harmful biogenic amines. order understand these communities, use various techniques will be discussed, flow cytometry, fluorescence situ hybridization (FISH), quantitative polymerase chain reaction (qPCR) metagenomic methods.
Язык: Английский
Процитировано
0Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage
Foods, Год журнала: 2025, Номер 14(7), С. 1201 - 1201
Опубликована: Март 29, 2025
Red raspberries are valued for their color, flavor, and health-promoting organic compounds, which may be affected by increased temperatures due to climate change. This work aimed provide new information on the response of raspberry cv. “Heritage” thermal increase its impact fruit quality perceived flavor. The study was conducted during two seasons in locations with contrasting agroclimatic conditions. A zone high background (central orchard) low (southern were studied. treatments three heating chambers installed at set, increasing ambient temperature ~4 °C, untreated controls. Heat-treated larger than controls but showed softer fruit. Soluble solids lower treated fruit, while titratable acidity did not show a consistent pattern between or orchards. Flavonoid content anthocyanins present clear both orchards seasons. Heated had vitamin C years sensory analysis revealed differences only color uniformity heated from central zone. Increased will affect nutritional aspects raspberries; however, level, these changes perceived.
Язык: Английский
Процитировано
0Factors impacting the composition of three grape varietal: Royal maiden, chardonnay, and pinot noir
Scientia Horticulturae, Год журнала: 2025, Номер 344, С. 114098 - 114098
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
0Inter-regional characterization of New Zealand pinot noir wines: Assessing geographical origin through mid-FTIR and phenolic profile analysis
Food Research International, Год журнала: 2025, Номер unknown, С. 116485 - 116485
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0Phenolic, Amino Acid, Mineral, and Vitamin Contents during Berry Development in ‘Italia’ and ‘Bronx Seedless’ Grape Cultivars
Horticulturae, Год журнала: 2024, Номер 10(5), С. 429 - 429
Опубликована: Апрель 23, 2024
Understanding the variations in amino acids, phenolic compounds, elements, and vitamins between grape varieties is essential for optimizing production, fine-tuning dietary recommendations, harnessing health potential of grapes. In this regard, comprehensive study investigated compositional diversity two distinct table cultivars, ‘Bronx Seedless’ ‘Italia’, at various critical phenological stages (BBCH-77, -79, -81, -83, -85, -89). The research findings demonstrated remarkable differences concentrations key nutritional components. Bronx Seedless consistently exhibited higher levels several including glutamate, phenylalanine, aspartate with reaching 49.6, 52.7, 24.8 pmol μL−1, respectively, contrast to Italia. Regarding Italia emerged as richer source, notably compounds such vanillic acid (18.2 µg g−1 FW) gallic (37.4 FW). Mineral analysis revealed variable concentrations, grapes containing Fe (91.0 mg/kg) compared (87.1 mg/kg); however, had slightly elevated K (31,089 (28,184 mg/kg). Concidering vitamins, showcased superior Vitamin B1 (14.1 mg/100 g A (11.0 FW), while B6 (29.5 mg/kg), C (3.9 B2 (36.9 Principal component (PCA) elucidated complex relationships within these components, offering insights into correlations interactions. heatmap visualization further indicated concentration gradients across samples, unveiling intricate profiles cultivars. This can aid growers consumers making informed decisions about cultivars their corresponding advantages.
Язык: Английский
Процитировано
2Evaluation of physiological performance and fruit quality of citrus trees under colored shade nets and open field conditions: A comparative study
Journal of Agriculture and Food Research, Год журнала: 2024, Номер unknown, С. 101538 - 101538
Опубликована: Ноя. 1, 2024
Язык: Английский
Процитировано
1Carotenoid gene expression and metabolic changes in the pericarp of Mandarin ‘Shatangju’ under net shed shading during growth
Journal of Food Composition and Analysis, Год журнала: 2023, Номер 126, С. 105862 - 105862
Опубликована: Ноя. 26, 2023
Язык: Английский
Процитировано
2Effective Ethyl Carbamate Prevention in Red Wines by Treatment with Immobilized Acid Urease
Foods, Год журнала: 2024, Номер 13(16), С. 2476 - 2476
Опубликована: Авг. 6, 2024
Climate change poses several challenges in the wine industry, including increasing risks related to chemical food contaminants such as biogenic amines and ethyl carbamate (EC). In this work, we focused on urea removal red wines by immobilized acid urease aiming at limiting EC formation during storage. By considering separable kinetics of catalyst deactivation hydrolysis, it was possible model time course repeated uses stirred batch reactors. Treatments based enriched with 30 mg/L allowed reduction contaminant concentration <5 mg/L. After 28.5 h treatment, observed level reduced about 0.5 mg/L, corresponding a decrease potential (PEC) from 1662 μg/L 93 μg/L, below non-enriched (187 μg/L). As comparison, when treating same free enzyme maximum doses EU law, PEC levels decreased only 12 415 respectively, after 600 treatment. These results show that, for wines, immobilization is an effective strategy and, thus, process contaminant. This study provides scientific background future scaling-up industrial level.
Язык: Английский
Процитировано
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