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Developmental stages of fruit maturation. A, green; B, white; C, turning; D, ripe. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)
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This paper presents sugar and organic acid content and composition, the principal determinants of flavour, of strawberries of the cultivars Festival and Ventana at four consecutive developmental stages. The metabolite profiles of these two cultivars were very similar. Glucose was the predominant sugar at approximately twice the concentration of fru...
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... and Ventana were compared for differences in metabo- lite content at four specific stages of berry development, encom- passing both the growth and the ripening phases. As depicted in Fig. 1, these stages were characterised by the following: green (in growth phase, receptacle distinguishable from seeds), white (in ripening phase, achenes no longer tightly packed), turning (in rip- ening phase, fully expanded and 50% red) and ripe (in ripening phase, fully expanded and 100% red). The two developmental phases are ...
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Computational analyses of molecular phenotypes traditionally aim at identifying biochemical components that exhibit differential expression under various scenarios (e.g., environmental and internal perturbations) in a single species. High-throughput metabolomics technologies allow quantification of (relative) metabolite levels across developmental...
Citations
... Total Soluble Solids ( • Brix) and acidity are important parameters that affect fruit flavor, and the Brix/acidity ratio correlates with consumer acceptance (Basson et al., 2010). These parameters were analysed in the second trial, the results are included in Table 8. ...
Strawberries are a widely consumed fruit that are increasingly popular due to the perceived health benefits associated with their consumption. Fruit quality is highly dependent on the growing environment where light is one of the most significant environmental factors influencing plant physiology and metabolism. In the present work we sought to test the hypothesis that manipulation of the light environment in a commercial growing environment would influence fruit yield and quality. Fruit were grown with supplemental light-emitting diodes in the red (623 nm), far-red (727 nm) and blue (470 nm) regions of the spectrum at three different densities. The majority of light treatments resulted in increased fruit yield. All treatments also significantly enhanced contents of anthocyanins and polyphenols. Furthermore fruit exhibited enhanced antioxidant activity. Individual strawberry sugars showed differences depending on sampling date whereas Brix, acidity and ascorbic acid was not affected by the LED lights. Strawberry fruit extracts from all treatments exhibited the capacity to inhibit the digestive enzymes pancreatic lipase and α-amylase activity in vitro, extract from fruit grown under supplemental lighting had a greater inhibitory capacity. These data suggest that strawberry fruit grown in the presence of supplemental light may impart health benefits via enhanced functional compounds and by limiting calorific assimilation. The findings of this study provide the first evidence that the use of light-emitting diodes increase the inhibitory effects of polyphenols on digestive enzymes in strawberry.
... Similar to previous studies (Castro et al., 2002;Moraga et al., 2006), the sugar content decreased during frozen storage, mainly affecting the sucrose content. This can be attributed to the enzyme activity, namely the invertase activity, which hydrolyzes sucrose (Basson et al., 2010). However, sucrose serves as a precursor for other metabolic pathways and a substrate for other enzymes. ...
Strawberries intended for processing are usually frozen to withstand storage and distribution. However, freezing and thawing can cause the degradation of bioactive compounds. The aim of this study was to determine the optimal conditions for frozen storage and thawing to minimize any loss of nutrients prior processing. Different freezing treatments (−20°C, shock-freezing with liquid nitrogen, −80 °C) up to 6 months of storage and thawing treatments (4°C, room temperature, 37°C, microwave) were compared based on the content of organic acids, sugars, and phenolic compounds as well as the activity of peroxidase and polyphenol oxidase. During frozen storage at −20°C over 6 months, the sucrose content decreased by 59%, but only a 17% loss of ascorbic acid was observed, and no significant loss of anthocyanins was detected. However, more significant changes in composition were detected after thawing. When thawed at 4°C for 24 h, ascorbic acid content decreased by 32%, anthocyanin content by 30%, and sucrose content by 66%. Based on our study, the frozen storage caused smaller changes in the fruit’s composition than thawing. From the thawing procedures, the microwave thawing showed minimal changes in the composition of strawberries.
... On the other hand, SS has the ability to catalyze the reversible production of sucrose. The favorable association between sucrose content and SS activity can be observed in peaches and pears, as reported by Moriguchi et al. (1992), Lo Bianco et al. (2000 and Zhou and Paull (2001) and Basson et al. (2010). However, it's worth noting that the sucrose content and SS activity in strawberries and papayas show an adverse correlation, as observed in current study. ...
The flavor and taste of loquat fruits are influenced by soluble sugars (fructose, glucose, and sucrose) and organic acids, with malic acid being crucial. This study explored the effect of foliar magnesium sulfate (MgSO 4) application on the sugar-acid profile and associated physiological and molecular factors in loquat fruits. Varied concentrations of MgSO 4 (1 %, 2 %, 3 %) and a control (water spray) were tested. The application of 2 % MgSO 4 notably enhanced fruit weight and size, increased the sugar-acid ratio by 5.58-fold, elevated total soluble solids by 53.81 %, and reduced titratable acidity by 72.45 %. The increase in fructose and glucose (by 107.20 % and 77.50 %, respectively) and decrease in malic acid (by 43.65 %) were significant with 2 % MgSO 4 treatment. Enzymatic and gene expression analyses revealed significant upregulation of SPS, SS, HK, and FK activities, and corresponding genes, particularly with 2 % MgSO 4 , while PEPC activity and its associated genes were down-regulated. The study also identified a positive correlation of NAD-MDH with malic acid content and varied expression of NAD-ME and NAD-MDH genes, indicating their roles in malic acid biosynthesis. These findings demonstrate that MgSO 4 application substantially modified the enzymatic and genetic profile related to sugar and acid metabolism in loquats, leading to improved fruit quality with higher sugar content and reduced acidity. This study offers valuable insights for enhancing loquat fruit quality through magnesium-based horticultural practices.
... The sugar-to-acid ratio is a significant determinant of fruit taste [36,37], which is consistent with our study's emphasis on the relationship between sugar and organic acids and their impact on grape taste during development and ripening. Sugar content typically experiences a substantial increase during the developmental period, peaking at the ripe stage [38,39]. ...
Grapes are a globally important fruit with significant economic value, influenced by factors such as sugar content, organic acids, hormones, and antioxidants. Understanding the dynamics of these compounds during grape development and ripening is critical for optimizing berry quality and production. This study investigates the changes in sugar, organic acids, hormones, and antioxidants in two grape varieties, 'Italia' and 'Bronx Seedless', at various growth stages (BBCH-77, BBCH-79, BBCH-81, BBCH-83, BBCH-85, and BBCH-89). Regarding sugars, significant variations were observed due to grapevine cultivar and phenological stage. 'Bronx Seedless' grapes consistently displayed lower sugar content than 'Italia' grapes, regardless of the type of sugar being examined. The BBCH-77 stage consistently exhibited lower sugar levels compared to BBCH-89. The varieties 'Bronx Seedless' and 'Italia' exhibited distinct nutritional profiles, each with their unique advantages in terms of sugar content and organic acid composition. Both varieties were rich in the primary sugar glucose and fructose, with 'Bronx Seedless' displaying notably high levels of the beneficial tartaric acid, enhancing its nutritional value. On the other hand, 'Italia' stood out for its higher concentrations of fumaric, butyric, and oxalic acids, contributing to its unique taste and health benefits. Throughout their growth stages from BBCH-77 to BBCH-89, an increase in organic acid levels was observed, peaking at the BBCH-85 stage, except for maleic acid. In terms of hormonal content, 'Italia' exhibited higher levels compared to 'Bronx Seedless'. The predominant hormone, abscisic acid (ABA), alongside lower quantities of zeatin, indicated a strong physiological response to environmental and developmental cues in both varieties, with hormone levels increasing as the grapes approached maturity. Antioxidant profiles also varied between the two varieties, with 'Italia' consistently showing higher antioxidant levels than 'Bronx Seedless'. Antioxidant levels consistently increased from BBCH-77 to BBCH-89. This comprehensive analysis contributes to our understanding of the complex processes underlying grape berry development and ripening, with potential implications for enhancing grape quality and refining production strategies.
... The synthesis and decomposition of sugars are mainly regulated by invertase (AI), sucrose synthase (SUS), sucrose phosphate synthase (SPS), and sucrose transporter (SUT). Among them, AI is responsible for decomposing sucrose into glucose and fructose, SUS for catalyzing the reversible reaction of sucrose synthesis and decomposition, SPS for the synthesis of sucrose, and SUT for the transport of sucrose from source to sink (Basson et al., 2010;Rufty Jr. et al., 1983). The activities of SUS and SUT were significantly decreased by the two fungicides in this study, while nano-selenium significantly increased them. ...
... al. [62], Ozgen et. al. [63], and Basson [64]. According to the experiments conducted, it was found that fresh black currant berries have a higher content of carbohydrates than sea buckthorn berries. ...
Fresh berries contain numerous components that can undergo complex changes during the drying process. This study aims to investigate the effect of freeze-drying on the sensory and chemical properties of black currant and sea buckthorn berries. Freeze-drying was performed at a shelf temperature of 35–55 °C with a step of 5 °C and durations of 18, 20, 22, and 24 h. Comparing the final freeze-dried berries with their fresh counterparts, it was observed that at a shelf temperature of 50 °C and a drying time of 18 to 20 h, there was a minimal loss in the content of vitamins, organic acids, and carbohydrates. However, based on organoleptic evaluations, the best results were achieved after drying for 20 h. Furthermore, the preservation of citric and malic acids in black currant berries, along with citric, tartaric acids, and sucrose in sea buckthorn berries, was only at 45.6% when the freeze-drying time was extended to 22 h. Considering the physical and chemical properties of listed freeze-dried berries, the optimal parameters were identified as a shelf temperature of 50 °C and a drying time of 20 h. The findings from this study serve as a foundation for selecting appropriate freeze-drying parameters for various types of berries.
... The TSS of the resulting juice was measured using a sugar refractometer (PAL-1; Atago Co. Ltd.) and then centrifuged at 6400 × g for 10 min at 4 • C. The free sugars and organic acids in the obtained supernatant were analyzed using HPLC as previously reported (Ikegaya, Ohba et al., 2020). For free sugars and organic acids, glucose, fructose, sucrose, citric acid, and malic acid, which have been reported as major components of strawberries, were quantified (Basson et al., 2010;Keutgen & Pawelzik, 2007;Koyuncu & Dilmaçünal, 2010;Paparozzi et al., 2018). The specific analysis conditions were as follows: ...
This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste.
Practical Application
Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.
... In the comparison results of the DEGs and DEPs of L. paracasei H4-11 in the two-strain fermented rice-acid soup and the single-strain fermented rice-acid soup ( Table 2), fructose-1,6-bisphosphatase (LSEI_2045/ ABJ70800) was up-regulated by 1.565 times. The previous study also proved that fructose-1,6-bisphosphatase showed distinct activity patterns during the development of strawberry fruits and affected the accumulation of sugars and acids as well as sugar composition [18]. Another kind of carbohydrate transporter was positively affected. ...
... The enzyme sucrose synthase (SS) may also catalyse the reversible production of sucrose. Peach and pear sucrose content and SS activity are favourably connected, although strawberry and papaya sucrose content and SS activity are adversely correlated (Basson et al., 2010;Lo Bianco et al., 2000;Moriguchi et al., 1992;Zhou and Paull, 2001). It is hypothesised that the SS may be down-regulated to decrease the enzyme activity when the concentration of glucose and fructose is high (Stein and Granot, 2019). ...
Soluble sugars and organic acids are the most abundant components in ripe fruits, and they play critical roles in the development of fruit flavor and taste. In this study, loquat trees were sprayed with 0.1, 0.2 and 0.3% zinc sulphate. The contents of soluble sugars and organic acids were determined using HPLC-RID and UPLC-MS, respectively. The activities of key enzymes involved in sugar-acid metabolism were measured and expression profiling of related genes was done using RT-qPCR. The results revealed that 0.1% zinc sulphate was a promising treatment among other Zn applications with respect to the increased levels of soluble sugars and decreased acid contents in loquats. Correlation analysis showed that the enzymes i.e., SPS, SS, FK, and HK were may be involved in the regulation of fructose and glucose metabolism in the fruit pulp of loquat. While, the activity of NADP-ME showed negative and NAD-MDH showed a positive correlation with malic acid content. Meanwhile, EjSPS1-4, EjSS2-4, EjHK1-3, and EjFK1-6 may play an important role in soluble sugar metabolism in the pulp of loquat fruits. Similarly, EjPEPC2, EjPEPC3, EjNAD-MDH1, EjNAD-MDH3-5, EjNAD-MDH6 and EjNAD-MDH13 may have a vital contribution to malic acid biosynthesis in loquat fruits. This study provides new insights for future elucidation of key mechanisms regulating soluble sugars and malic acid biosynthesis in loquats.
... The main (more than 90%) organic acid (on average, 73.94 g/L) in lemon juice is citric acid [76]. Also, citric and malic acids are the main organic acids in most of the berry fruit species [77][78][79][80][81]. Finally, it can be stated that the addition of BIBs was an additional source of organic acids in U-CC, which led to lower U-CC pH and higher TTA values. ...
The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH- (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH- of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
