scholarly journals Comparative Transcriptomic Analysis of Two Cucumis Melo Var. Saccharinus Germplasms Differing in Fruit Physical and Chemical Characteristics

2021 ◽  
Author(s):  
Renfan Liang ◽  
Yicheng Su ◽  
Xiaojuan Qin ◽  
Zhongkui Gao ◽  
Zhixin Fu ◽  
...  
Keyword(s):  
Cell Wall ◽  
Fruit Development ◽  
Cucumis Melo ◽  
Molecular Mechanisms ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Cell Wall Biogenesis ◽  
Physical And Chemical

Abstract Background: Hami melon (Cucumis melo var. saccharinus) is a popular fruit in China noted for its excellent taste, which is largely determined by its physical and chemical characteristics, including flesh texture, sugar content, aroma, and nutrient composition. However, the mechanisms through which the associated with these characteristics are regulated have not yet been sufficiently determined. In this study, we monitored changes in the fruits of two germplasms differing in physical and chemical characteristics throughout the period of fruit development. Results: Ripe fruit of the bred variety ‘Guimi’ had significantly higher soluble sugar contents than the fruit of the common variety ‘Yaolong’, whereas differences in fruit shape and color between these two germplasms were observed during the course of development. Comparative transcriptome analysis, conducted to identify regulators and pathways underlying the observed differences at corresponding stages of development, revealed a higher number of differentially expressed genes (DEGs) in Guimi than in Yaolong. Moreover, most of the DEGs detected during early fruit development of Guimi were associated with cell wall biogenesis. Temporal analysis of the identified DEGs revealed similar trends in the enrichment of downregulated genes in both germplasms, although there were certain differences in the enrichment trends of upregulated genes. Further analyses revealed trends in the differential changes of multiple genes involved in cell wall biogenesis and sugar metabolism during fruit ripening.Conclusions: We were thus able to identify a number of genes associated with the ripening of Hami melon, which will accordingly provide novel insights into the molecular mechanisms underlying the development of fruit characteristics in these melons.

Source - sink manipulation to increase melon (Cucumis melo L.) fruit biomass and soluble sugar content

2004 ◽  
Vol 55 (12) ◽  
pp. 1241 ◽  
Author(s):  
Robert L. Long ◽  
Kerry B. Walsh ◽  
Gordon Rogers ◽  
David J. Midmore
Keyword(s):  
Fruit Development ◽  
Cucumis Melo ◽  
Harvest Index ◽  
Fruit Set ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Soluble Sugar Content ◽  
Source Sink ◽  
Cucumis Melo L ◽  
Treatment Application

Various source–sink perturbations were employed to alter partitioning to orange flesh melon (Cucumis melo L. reticulatus group) and thus to influence fruit biomass and soluble sugar content (indexed as total soluble solids of fruit juice, % TSS), with attention given to the timing of treatment application. A strong relationship existed between harvest index and fruit mass (r2 = 0.88) in control plants, whereas the correlation with fruit TSS was poor (r2 = 0.11). Augmentation of assimilate supply to fruit early in fruit development (before approx. 21 days before harvest, DBH) resulted in more fruit set and increased fruit biomass, whereas augmentation after 21 DBH resulted in increased fruit TSS. Thus, fruit biomass was increased (1644 cf. 1442 g FW per fruit for control, P = 0.02), but not TSS, on plants in which fruit set was delayed (source biomass increased, harvest index decreased from 59% for control to 38%). Treatment of plants with a cytokinin-based vegetative growth inhibitor at 14 DBH produced fruit with higher TSS (11.3 cf. 10.7% for control). Thinning fruit to leave 1 fruit per plant 1 week before harvest increased the proportion of fruit in a population that exceeded a quality control standard of 10% TSS from 20 to 80%. Variations in plant response with timing of treatment application are interpreted in terms of fruit development (cell division, cell expansion, and sugar accumulation phases). Although a detriment to yield (15 cf. 31 t/ha for control), the fruit thinning treatment was recommended for commercial use and a simple model was developed to calculate the required farm-gate price of fruit to make thinning economically viable.

scholarly journals Anthracnose intensity and physical and chemical characteristics of ‘Prata anã’ banana under different nitrogen doses

2019 ◽  
Vol 41 (5) ◽  
Author(s):  
Viviane Alves Freitas ◽  
Martielle Batista Fernandes ◽  
Edson Hiydu Mizobutsi ◽  
Gisele Polete Mizobutsi ◽  
Regina Cássia Ferreira Ribeiro ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Sugar Content ◽  
Fruit Trees ◽  
Soluble Solids ◽  
Banana Peel ◽  
Chemical Characteristics ◽  
Fruit Peel ◽  
Physical And Chemical Characteristics ◽  
N Dose ◽  
Physical And Chemical

Abstract The balanced supply of nitrogen to fruit trees leads to higher fruit quality and reduced incidence of diseases. The aim of this study was to evaluate anthracnose intensity and the physical and chemical characteristics of ‘Prata Anã’ banana under different nitrogen doses. Regarding anthracnose intensity, N doses of 150, 200, 250, 400 and 600 kg ha-1 were used. The Area Under the Incidence Progress (AUIPC) and Severity Curves (AUSPC) were evaluated. The physical and chemical characteristics were: fruit and pulp mass; soluble solids; starch; total, reducing and non-reducing sugars; coloration and nutrient concentration in peel, evaluated every three days for 15 days. Plants fertilized with N doses of 200, 250 and 400 kg.ha-1 had lower AUIPC values and the application of 250 kg.ha-1 reduced AUSPC in fruits inoculated with C. musae. N, P and K increased in banana peel, fruit and pulp mass, soluble solids, starch, total sugars, reducing sugars, with increasing N doses. There was no difference in the contents of micronutrients in fruit peel. N dose of 600 kg.ha-1 reduced the shelf life of fruits and provided higher sugar content and higher disease severity.

scholarly journals Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L)

2019 ◽  
Vol 2 (2) ◽  
pp. 146
Author(s):  
Retno Widyastuti ◽  
Afriyanti Afriyanti ◽  
Novian Wely Asmoro ◽  
Sri Hartati
Keyword(s):  
Experimental Design ◽  
Sugar Content ◽  
Ficus Carica ◽  
Sugar Concentration ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Randomized Design ◽  
Food And Beverage ◽  
Completely Randomized Design ◽  
Physical And Chemical

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain  4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

Sign in / Sign up

Export Citation Format

Share Document