Biotechnology for abiotic tolerance and nutritional improvement in selected genotypes of Solanum melongena and Cucurbita moschata

`Butterbowl' (NE-RBN-4) is a novel, small-sized (0.8 to 1.36 kg), flavorful (sweet), early maturing (90–95 days), near-oblate butternut type winter squash variety (Cucurbita moschata Duch. Ex Poir). No Butternut squash variety is similar in shape to `Butterbowl'. `Butterbowl' (S6) was derived from selfing a near-oblate open-pollinated S4 line derived from a cross of two true breeding crookneck lines (allelic test) NE-BNCR-67-1-7 (mutant out of `Butternut 23') X golden Cushaw (Agway Co.). Total fruit yield and fruit weight of `Butterbowl' were nearly similar to Butternut `Ponca'. The total fruit weight of'Waltham' was greater than `Butterbowl' in two out of four trials. The vining habit of `Butterbowl' (1.7 to 2.0 m) is more compact than `Waltham' or `Ponca'. `Butterbowl' is suitable for small gardens with limited space due to its compact plant habit. No crookneck fruit developed in `Butterbowl' in all tests. `Butterbowl' is resistant to bacterial spot, black fruit rot, and vine borer while it is moderately susceptible to powdery mildew. `Butterbowl' fruit should be used for consumption up to 45 to 55 days after harvest because slight fruit shriveling occurs at that time due to moisture loss. The fruit cooks uniformally in a microwave oven due to its more uniform flesh thickness.

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Phytochemicals and antioxidative enzymes defence mechanism on occurrence of yellow vein mosaic disease of pumpkin (Cucurbita moschata)

3 Biotech ◽

10.1007/s13205-012-0100-6 ◽

2012 ◽

Vol 3 (4) ◽

pp. 287-295 ◽

Cited By ~ 7

Author(s):

Namrata Jaiswal ◽

M. Singh ◽

R. S. Dubey ◽

V. Venkataramanappa ◽

D. Datta

Keyword(s):

Antioxidative Enzymes ◽

Mosaic Disease ◽

Yellow Vein ◽

Cucurbita Moschata ◽

Defence Mechanism ◽

Yellow Vein Mosaic Disease

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Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

Scientific Reports ◽

10.1038/s41598-021-86311-1 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Xiaohui Liu ◽

Aidong Zhang ◽

Jing Shang ◽

Zongwen Zhu ◽

Ye Li ◽

...

Keyword(s):

Gene Expression ◽

Fruits And Vegetables ◽

Solanum Melongena ◽

Downward Trend ◽

Glutathione Metabolism ◽

Phenylpropanoid Metabolism ◽

Kegg Pathways ◽

Maximum Value ◽

Cut Time ◽

Fresh Cut

AbstractEnzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.

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