Lingonberry (Vaccinium vitis-idaea L.) grown in the Pacific Northwest of North America: Anthocyanin and free amino acid composition

Lingonberries and their products are popular and generally accessible in Europe, though in the US they are uncommon and considered a minor berry/fruit crop. The on-going interest in potential health benefits from berry consumption has heightened interest in broadening the selection of berry/fruit crops in the US. This study measured total phenolics, total tannins, complete anthocyanin content, and total (and individual) free amino acid composition for each of five lingonberry cultivars. Cultivars Ida, Koralle, Linnea, Sanna, and Sussi were grown in Oregon, USA, and had only been evaluated previously for their horticultural traits. All five cultivars contained the three anticipated anthocyanins (by HPLC): cyanidin-3-galactoside (main anthocyanin found in these berries), cyanidin-3-glucoside, and cyanidin-3-arabinoside. These lingonberries’ total anthocyanin content ranged from 27.4 (‘Linnea’) to 52.6 (‘Ida’) mg/100 g fw. They contained 22 free amino acids (FFAs) and total FAAs ranged from 28.92 (‘Sanna’) to 70.38 (‘Koralle’) mg/100 g fw. Asparagine (ASN) was the leading FAA (22–34% of the total FAAs) for all five cultivars. This is the first report on lingonberry FAA content.     

Effect of cultivar and fruit storage on basic composition of clear and cloudy pear juices

BackgroundPears due to low acidity are a suitable raw material for the production of multifruit nectars thus it is justified to determine the chemical composition and investigate the effect of cultivar and fruit maturity on juices quality.MethodsJuices from ‘Alexander Lucas’ and ‘Conference’ cultivars were produced after harvest and after 3 months of pears storage.ResultsAverage yield of clear juices was 76.4% for ‘Conference’ cultivar and 74.3% for ‘Alexander Lucas’. In the case of cloudy juices, the yield was lower by about 3%. Processing of ‘Conference’ cv. from stored fruit resulted in yield decrease compared to fruits after harvest; this was not in case of ‘Alexander Lucas’ in 2008, where juices produced from stored fruits were characterized by a higher yield compared to fresh fruit.Total solids content in clear juices was 125–135 g/L and 135–141 g/L for cloudy juices. ABTS^●+ and total phenolics analysis showed that cloudy juices were characterized by a higher antioxidant activity and phenolics content than the clear ones.ConclusionPear storage, on the contrary to apples, does not decrease their suitability for cloudy juice production. Cloudy juices as a rule have higher antioxidant activity than the clear ones.     

Fruit and vegetable consumption among 3–5-year-old Finnish children and their parents: Is there an association?

This study investigated the association between the home food environment and the consumption frequency of raw and cooked vegetables, berries and fruit among 3–5-year-old children and their mothers and fathers. The target group consisted of 3–5-year-old children (N = 114) attending public early childhood education and care, and their parents (N = 100). Cross-sectional data were collected from the parents with questionnaires assessing the home food environment, children and parents’ vegetable, berry and fruit consumption, and food neophobia. Linear mixed-effects models and principal component analysis were used to examine the association of parental consumption and the home food environment with children’s vegetable, berry and fruit consumption. The results showed low consumption of fruit and vegetables among 3–5-year-old children and their mothers and fathers. Maternal consumption was associated with children’s raw and cooked vegetable, berry and fruit consumption, whereas paternal consumption was only associated with cooked vegetables. This study identified that home food environment factors influencing children’s consumption habits vary for raw and cooked vegetables, berries and fruit.     

A consumer study of fresh juices containing berry fruits

BACKGROUND: Consumer science techniques are proposed here to support the development of innovative fresh juices designed to exploit the sensory characteristics and nutritional advantages of berry fruits and to meet the needs of modern consumers, who increasingly buy ‘ready to eat’ products to save time, without abandoning a healthy diet. RESULTS: A series of consumer tests were conducted on 25 juices created by mixing one of the five berry fruits investigated with five different base juice variants. A high content of polyphenols and anthocyanins characterises these mixes, especially those based on pomegranate. Independently of the added berry fruit, the most successful recipes were the mixes with pineapple and blood orange, characterised by a ‘balanced’ proportion of sweet and sour components whereas the least appreciated were those based on pomegranate. Consumer habits and opinions were also recorded and consumer groups were identified by clustering variables: age, education and juice consumption were shown to be important factors in consumer choice. CONCLUSIONS: This study provides a useful insight into production and marketing strategies for a new juice line that could be accompanied by the key message: ‘Just fresh fruit: all the pleasure and nutritional intake of fresh fruit in an appealing drink’. Copyright © 2009 Society of Chemical Industry     

Phenolic profile,antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

The effect of cultivation system on phenolic profile, antioxidant capacity and antiproliferation activity in black and red currants was evaluated. Results from this study showed that Ribes fruit grown in organic system posses significantly higher total phenolics, especially anthocyanins, and antioxidant activity (DPPH and FRAP) than fruit grown in conventional system. Phenolic compounds were systematically identified and characterised by UPLC/MS Q‐TOF. The mean value of total polyphenol content in organically grown currants was similar but statistically higher compared with the conventional cultivation (11831.0 and 1543.0 mg/kg of d.m., respectively). The total values of the anthocyanins in ‘Ben Hope’, ‘Ben Alder’, ‘Titania’ and ‘Rondom’ from organic and conventional farms were 1044.5 vs. 1012.4; 1568.3 vs. 1260.4; 1417.2 vs. 1382.2; and 51.8 vs. 57.9 mg kg^?1 of d.m., respectively. Conventionally grown red currant had higher anthocyanin content than organically grown red currant (11.8%) but, however, organic fruits of red currant had 2.7 times higher content of oligomeric procyanidins than fruits coming from conventional cultivation. DPPH radical scavenging activity of currant varied from 28.29 to 37.08 mmol Trolox kg^?1 (mean 31.20) for organic fruits and from 12.67 to 31.18 mmol Trolox kg^?1 (mean 25.76) for conventional fruits. Moreover, all currants from organic cultivation possess higher ferric reducing capacity than conventionally grown fruits. It appeared that extracts of red Ribes cv. ‘Rondom’ coming from organic cultivation revealed stronger antiproliferative effect in comparison with conventional cultivation. However, a similar profile of activity was observed for ‘Ben Hope’, ‘Ben Alder’ and ‘Titania’ independently of the type of cultivation. These results indicate that the cultivation technique had important effect on the ranking of the cultivar systems.     

Tentative zinc biofortification of banana fruit via bunch spray and bunch stalk feeding

Due to the importance of banana consumption in developing countries and producing zinc-rich foods, the objective of this study was to evaluate the feasibility of banana bunch sprays and bunch stalk feeding with Zn aiming to biofortify this fruit. Zn sprays were carried out with a dose of 80 g ha⁻¹ using ZnCl₂ and ZnCl₂ combined with a chelating agent in two banana cultivars (‘Maravilha’ and ‘FHIA 18’). Bunch stalk feeding with Zn was carried out by fixing plastic bags on the stem end containing solutions of ZnSO₄ (0, 0.5, 1.0 and 2.0 g L⁻¹) in two banana cultivars (‘Williams’ and ‘Prata Anã’). Both strategies resulted in a maximum fruit Zn content of 0.14 mg 100 g⁻¹. Although it was possible to increase the Zn content in banana fruit from ‘FHIA 18’ and ‘Prata Anã’ cultivars, both strategies did not result in biofortified banana fruit with a Zn level which would fulfil the Zn dietary reference intake (DRI) of 2 mg dia⁻¹ for children. Banana bunch sprays with Zn did not affect the fruit quality, but bunch stalk feeding with Zn resulted in fruits with lower ratio, pH and ascorbic acid content.     

Evaluation of physicochemical characteristics,nutritional composition and antioxidant capacity of Chinese organic hawthorn berry (Crataegus pinnatifida)

Hawthorn berry (Crataegus pinnatifida), approved as ‘medicine food homology’ fruit by China’s National Health Commission, has been associated with positive effects on human health. In-depth study of nutritional composition and antioxidant capacity can provide basic information on food value of Chinese organic frozen (OFHB)/freeze-dried (OFDHB) hawthorn berries. Higher levels of dietary fibre, pectin, ascorbic acid, mineral and antioxidant capacity were found compared with some common fruits and other species hawthorn. Both OFHB and OFDHB samples have much higher content of potassium (1.02 × 10⁴ and 9.73 × 10³ mg kg⁻¹) than sodium (54.23 and 42.31 mg kg⁻¹). OFDHB had a more desirable ratio (2.68:1) of insoluble/soluble dietary fibre which is suitable for use as a food ingredient. Antioxidant capacity varied considerably depending on the part (peel > pulp) and reaching up to 577.5 µmol Trolox equivalent g⁻¹. OFHB and OFDHB are excellent natural nutrient-dense and antioxidant sources for dietary supplements and functional foods development.     

Chemical and quality traits of ‘Olinda’ and ‘Campbell’ oranges after heat treatment at 44 or 46 °C for fruit fly disinfestation

The chemical and quality characteristics of ‘Olinda’ and ‘Campbell’ oranges (nucellar budlines from Valencia late cultivar) were evaluated after exposure to a fruit core temperature of 44 °C and held at 44 °C for 100 min or 46 °C and held at 46 °C for 50 min, subsequent storage at 6 °C for 2 weeks and an additional week of simulated marketing period (SMP) at 20 °C. Exposure to either heat treatment caused neither visible damage nor fruit softening. Fruit weight loss rate in ‘Olinda’ oranges was unaffected by treatment but was higher than control fruit in heat exposed ‘Campbell’ oranges after storage, though at the end of SMP differences between treated and untreated fruit were non-significant. While neither heat treatment affected decay incidence in ‘Olinda’ oranges, significantly less decay was found in heat treated ‘Campbell’ fruit compared to control fruit both during storage and SMP.The chemical analyses of flavedo tissue of ‘Olinda’ oranges revealed that there were no treatment differences in neutral sugars, soluble and insoluble pectins and calcium bound to insoluble pectin fraction. The calcium content bound to soluble pectin fractions increased following heat treatments. At the end of SMP there was a significant decrease of soluble pectin and a significant increase of calcium bound to insoluble pectins in flavedo from oranges of the 46 and 44 °C treatments.Following treatment at 46 °C ‘Olinda’ fruit had a significantly lower content of soluble solids concentration. However, differences in soluble solids concentration between treated and control fruit after storage and SMP were not significant.Post-treatment levels of ethanol in both cultivars were significantly higher than in non-treated fruit. During storage and SMP, significant increases of ethanol were detected in control fruits with respect to their initial levels, whereas a reverse trend occurred in fruit subjected to heat treatment. Upon termination of the heat treatment at 44 or 46 °C, mean taste scores of ‘Olinda’ oranges were lower than those of untreated fruit, while the taste of ‘Campbell’ oranges was adversely affected only by the 46 °C treatment. After storage and SMP, taste differences between treated and control fruit were not significant. Flavour scores were unaffected by the treatment at 44 °C. Following treatment at 46 °C flavour rating in ‘Olinda’ fruit was significantly lower than control fruit while after storage and SMP the differences in flavour scores between treated and untreated fruit were non significant. Heat treatment to a fruit core temperature of 44 °C for 100 min or 46 °C for 50 min can thus have important commercial applications as an alternative to toxic chemical fumigants or to longer and more expensive disinfestation treatments such as cold quarantine.     

Bioactive components in forced sweet cherry fruit (Prunus avium L.), antioxidative capacity and allergenic potential as dependent on cultivation under cover

Five early maturing varieties of Prunus avium L. on dwarfing rootstock were forced at Bonn, Germany in spring under transparent plastic cover without additional heating to ripen at a time before field-grown German fruit become available, with better fruit quality than imported sweet cherries; trees grown outside without cover served as control. The cover reduced the incident radiation by up to 54% PAR, UV by up to 22% UV-A and UV-B up to 2% and increased day temperature indoors. Fruit were as firm in the early varieties grown under cover as those in the field and slightly softer than in the late harvesting cultivars. Sugar content was slightly less in four of the five varieties; no differences in acidity and sugar/acid ratio as a taste indicator were found. Fruits were up to 3 mm larger when grown under cover in cvs. ‘Burlat’ and ‘Souvenir’, but no differences were observed in cvs. ‘Earlise’ and ‘Prime Giant’. Fruit of three cultivars, ‘Burlat’, ‘Samba’ and ‘Prime Giant’ can be classified as premium quality with 28 mm–30 mm diameter, when grown under cover. Overall, all cherry fruit were of the market, i.e. consumer- preferred, dark red colouration in line with enhanced anthocyanin contents. In two cultivars, the cover induced healthier fruit. Antioxidative capacity was larger in cv. ‘Samba’, while ascorbic acid (Vitamin C) was increased in cv. ‘Souvenir’; phenols were enhanced in all cultivars and attributed to heat stress. Allergenic protein (Pru av 1) in cherry fruits of both cultivation types were below the detection level at harvest time, indicating that cultivation under cover had no adverse effects on this particular health component.Overall, forcing successfully resulted in 2 weeks earlier ripening, thereby providing the first fresh and healthy (low allergen, high phenolic compounds and high anthocyanin) German cherries of high fruit quality on the market in spring.     

Determination of the fruit content of strawberry fruit preparations by gravimetric quantification of hemicellulose

A novel method for the determination of the fruit content of strawberry fruit preparations based on the quantification of hemicellulose is presented. For this purpose, the hemicellulose fraction was isolated from the alcohol-insoluble residue (AIR) of strawberry fruits (Fragaria × ananassa cv. ‘Senga Sengana’ and ‘Camarosa’) to calculate the amount of fresh fruit per gram hemicellulose. Fruit preparations with fruit contents ranging from 30% to 60% were produced using starch, pectin, xanthan and guar gum as hydrocolloids. For the determination of the fruit content, added hydrocolloids were removed by enzymatic digestion and alkaline degradation, respectively. The hemicellulose fraction resulting from AIR fractionation was quantified gravimetrically. Due to the characteristic composition of neutral sugars obtained after hydrolysis, the hemicellulose fractions may be used for authenticity control. Excellent agreement between specified and determined contents (30% vs. 31.5%; 45% vs. 44.7%; 60% vs. 64%; 40% vs. 37.6–42.2%) was obtained irrespective of the composition of the fruit preparation. This method is considerably more reliable than those based on the determination of low-molecular compounds which can easily be added to feign a higher fruit content. Furthermore, fruit juice concentrates added to fruit preparations as a food colorant do not affect the quantification of the fruit content.     

Evolution of aroma compounds of murtilla fruits (Ugni molinae Turcz) during storage

BACKGROUND: ‘Murtilla’, ‘mutilla’ or ‘murta’ (Ugni molinae Turcz) is a native Chilean species that produces a small berry fruit with a special aroma, whose volatile compounds have not yet been identified. The fruit may be consumed raw and also as jams, juice, canned products, confections and liquor. RESULTS: At the beginning and end of the storage, 24 volatile compounds were identified in murtilla fruit aroma and the concentration of these compounds in murtilla fruit ranged from 1.2 to 250.5 µg kg^?1 fresh weight. Methyl 2‐methyl butanoate, ethyl butanoate, ethyl 2‐methyl butanoate, methyl hexanoate, ethyl hexanoate, methyl benzoate and ethyl benzoate were the major components, all of which have been reported as potent odors in other aromatic fruits. Based on estimated odor activity value, the most potent compound in the murtilla fruit aroma were ethyl hexanoate and 4‐methoxy‐2,5‐dimethyl‐furan‐3‐one. The statistical analysis showed that the storage produced a distinct effect on the same volatile compounds released from the murtilla ecotypes. CONCLUSION: The volatile compounds identified in murtilla fruit aroma, which may be described as fruity, sweet and floral, have been found in other aromatic fruits. Concerning the aroma, the murtilla fruit from ecotype 19‐1 was shown to be the best in cooled storage. Copyright © 2007 Society of Chemical Industry     

Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices

The influence of cultivar and fruit ripeness on sensory properties and all-trans-β-carotene contents of dried mango slices was evaluated. Different ripeness stages, quantitatively defined by a ripening index (RPI), were generated from a single lot per cultivar by subjecting mature-green mangoes of the cultivars ‘Nam Dokmai’, ‘Kaew’, and ‘Chok Anan’ to different postharvest ripening regimes. Fruits were ripened for 2 and 3 days at 24±2 °C/45–60% relative humidity (RH) and 33±2 °C/50–70% RH, with application of calcium carbide (CaC₂) or 2-chloroethylphosphonic acid (CEPA, Ride^®) beside the control, terminating postharvest ripening when fruit firmness allowed proper peeling and slicing. After ripening, fruits were washed, peeled, sliced and subsequently dried in a conventional tray dryer at 70 °C for 8–10 h, until the water activity of the dried fruits was below 0.65. Mangoes cv. ‘Kaew’, followed by ‘Chok Anan’, were more suitable for drying than cv. ‘Nam Dokmai’ because of superior all-trans-β-carotene contents of the products. Maximum β-carotene contents of dried mango slices from cvs. ‘Chok Anan’ and ‘Kaew’ corresponded to retinol equivalents of 333–383 and 483–905 per 100 g of edible portion (dry weight), meeting daily mean requirements of vitamin A for adults according to FAO/WHO. Similar to the fresh fruit, exponential rise of all-trans-β-carotene contents with increasing fruit ripeness was also observed for the dried products of cvs. ‘Nam Dokmai’ and ‘Chok Anan’. Consistently, accelerated ripening at 33 °C, instead of 24 °C, resulted in higher all-trans-β-carotene contents of dried fruits. Both good sensory acceptance and cultivar-specific maximum all-trans-β-carotene contents of 13–16 and 20–23 mg kg^?1 usually characterised the products of ‘Nam Dokmai’ and ‘Chok Anan’ fruits with RPI levels between 3 and 4. Conversely, fruits cv. ‘Kaew’ of RPI levels above 6 generally yielded products inferior in sensory acceptance and β-carotene contents, while superior product quality was found at higher RPI levels than for the other two cultivars.     

Adaptability of some French red grape varieties cultivated at two different Portuguese terroirs: Comparative analysis with two Portuguese red grape varieties using physicochemical and phenolic parameters

In the last year's, several French grape varieties have been introduced in different world wine regions, increasing their representation in the world. Consequently, it is important to analyze the adaptability of several red grape varieties from French origin to the other specific ‘terroirs’ and compare their characteristics with native grape varieties. Thus, the aim of this study was to evaluate the physicochemical and phenolic composition of five French red grape varieties and two Portuguese red grape varieties grown at two different Portuguese wine regions. In general, French (except ‘Alicante Bouschet’ grape variety) and Portuguese red grape varieties collected in the vineyard located in ‘Dão’ wine region had higher positive physicochemical characteristics, especially for estimated alcohol degree and titratable acidity. Regarding the phenolic composition, French grape varieties showed significantly higher values of total phenols and flavonoid compounds, especially for the grape samples collected in the vineyard located in ‘Dão’ region. Thus, for example ‘Alicante Bouschet’ grape variety showed the highest values for total phenolic (global average value from 0.636 to 0.894 mg g^− 1 of berry) and flavonoid compounds (global average value from 0.584 to 0.834 mg g^− 1 of berry). However, for total anthocyanins it was clear that the two Portuguese grape varieties studied (‘Touriga Nacional’ and ‘Tinta Roriz’) showed significantly highest values independently of the wine region considered (global average value ranged from 0.603 to 0.785 mg g^− 1 of berry). Similar tendency was also confirmed by significantly highest global average values for the sum of the glycosylated derivatives, where the values ranged from 0.389 to 0.539 mg g^− 1 of berry, for the two Portuguese grape varieties considered.     

Qualitative and nutraceutical aspects of lemon fruits grown on the mountainsides of the Mount Etna: A first step for a protected designation of origin or protected geographical indication application of the brand name ‘Limone dell'Etna’

The cultivation of lemon (Citrus limon (L.) Burm f.) has occurred for centuries at the mountainsides of the Mount Etna the largest active volcano in Europe (Sicily, Italy). The peculiar geographical, soil and climatic conditions that characterize this area have recently prompted citrus growers to launch the brand name ‘Limone dell'Etna’ for the lemon fruits produced in that area. The present research focused on evaluating the quality and nutraceutical properties of the ‘Limone dell'Etna’ fruit juice (‘Primofiore’, ‘Bianchetto’, and ‘Verdello’ blooming) to enhance the value of a product that, due to its peculiar qualities, could be awarded with one of the European certified labels protecting the lemon geographical origin. Qualitative parameters, health-promoting components (such as ascorbic acid, flavonoids, and hydroxycinnamic acids) and the in-vitro total antioxidant capacity (ORAC, FCR) of fruit juice of two different varieties (‘Femminello zagara bianca’ and ‘Monachello’) were determined at fruit maturity. The results showed that the Bianchetto and Verdello lemon fruit exhibited higher levels of ascorbic acid than those recorded for the Primofiore production. The amount of flavonoids in Verdello fruits of both cultivars was the highest, as was reflected in the highest antioxidant activity. Thus, the ‘Limone dell'Etna’ production, with particular reference to the Verdello fruit, must be considered as a new, valuable and original source of natural antioxidants to be valorized and even exploited in the processing industry.     

梅花果实品质及抑菌、抗氧化活性分析

为揭示不同品种梅花果实的品质及抑菌、抗氧化活性差异,从抗寒梅花中筛选果实品质优良的品种,为抗寒花果兼用梅的选育以及梅花果实综合利用提供依据。对8 个品种梅花果实的品质（外观品质和食用品质）性状、抑菌和抗氧化活性进行评价,利用高效液相色谱-质谱联用技术对酚类化合物进行分离和检测,对果实品质性状与抑菌和抗氧化活性进行相关性分析。结果表明：不同品种梅花果实的品质性状差异显著,‘淡丰后’、‘粉靥丰后’、‘武藏野’和‘飞绿萼’等级评价较高;‘丰后’、‘武藏野’、‘飞绿萼’总酚和总黄酮含量较高,从3 个品种中都分离出儿茶素、迷迭香酸、圣草酚、丁香酸、芦丁5 种酚类化合物,梅花果实的抑菌和抗氧化活性与总酚和总黄酮含量存在相关关系。‘武藏野’和‘飞绿萼’是优良的抗寒花果兼用梅,果实品质性状较优,可以作为天然抗氧化剂或功能性食品进行开发利用。     

贮前温度处理对采后浆果贮藏特性影响的研究进展

浆果酸甜可口,且富含维生素、矿物质等人体必需营养素和多酚类等抗氧化活性物质,但其皮薄、多汁,极不耐贮藏运输,因此采后浆果保鲜是该产业亟待解决的问题。贮前温度处理作为无毒、无污染、操作简单的保鲜技术,符合人们对食品安全的要求且操作成本低。本文总结归纳了热处理与冷激处理两种不同贮前温度处理方式对采后浆果类水果贮藏特性的影响,以期为采后浆果贮藏保鲜方式的合理选择提供理论参考。     

Influence of fruit ripening on ‘Cornicabra’ virgin olive oil quality A study of four successive crop seasons

The aim of this work was to study the influence of the stage of fruit ripening on analytical parameters which determine oil quality during four successive crop seasons, in an attempt to establish an optimum harvesting time for ‘Cornicabra’ olives. The majority of the analytical parameters, i.e. peroxide value, UV absorption at 270 nm, pigments, sensory scores, oleic acid and total sterols, diminished during ripening, whereas free acidity, linoleic acid and Δ-5-avenasterol increased. Oil extraction yield, oxidative stability, natural antioxidants and campesterol showed more complex behaviour. On the basis of the evolution of the analytical parameters studied the best stage of maturity of ‘Cornicabra’ olive fruits for processing seems to be a ripeness index higher than 3.0 and lower than 4.0–4.5. Results indicated that probably less than 25% of commercial ‘Cornicabra’ virgin olive oils were extracted from olives harvested at an optimum ripeness index. It is therefore of crucial recommendation to the industry to bring forward harvesting to further improve the quality of the virgin olive oil produced.     

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home‐processed and industrial products, e.g. boiled, roasted, frozen, and ‘marron glacées’. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non‐nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non‐nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing. Copyright © 2010 Society of Chemical Industry     

高寒荒漠区延后栽培葡萄品质分析

为评价鲜食葡萄在高寒荒漠区延后栽培条件下的品质表现,以适应性较好的8个品种为研究对象,测定葡萄感官品质、内在品质、功效成分和糖酸品质,采用主成分分析法对果实品质进行综合分析和评价。结果表明,‘红地球’和‘紫地球’单果质量10 g以上,果粒大,能够保持原有的大果特征;无核品种较有核品种果粒小;8个品种果实果形指数均> 1,呈长椭圆形,除绿色品种外,果实着色较深;果皮颜色越深的品种,果皮花青素、类黄酮、总酚含量越高。2个无核品种(‘红宝石无核’和‘紫甜无核’)和‘红地球’可溶性固形物含量较高,在21%以上;糖酸组分及含量方面,果实中的糖分主要是果糖和葡萄糖,蔗糖未检出;酒石酸和苹果酸是主要有机酸,柠檬酸和草酸含量极微。酸甜风味方面,‘红宝石无核’口感最甜,其次为‘红地球’,‘瑞都香玉’和‘紫地球’口感较淡,‘摩尔多瓦’口感偏酸。通过主成分分析法提取了5个独立的主成分,累计贡献率87. 396%,以主成分为评价指标,对浆果品质进行综合评价,‘红宝石无核’、‘红地球’和‘玫瑰香’果实综合品质最好。     

18 个品种授粉‘鸭梨’果实品质和香气成分分析与评价

研究不同品种授粉对‘鸭梨’果实品质和香气成分的影响,探究‘鸭梨’果实品质性状的花粉直感效应,为授粉品种筛选和‘鸭梨’果实品质改善提供依据。以30 a生‘鸭梨’为试材,分别以18 个不同品种特性花粉为‘鸭梨’进行人工授粉,其中以‘雪花梨’授粉果实为对照,测定果实单果质量、果点直径、果点密度、石细胞团含量、可溶性固形物、糖酸组分含量及香气组分相对含量等品质指标,利用主成分分析对不同品种的授粉效果进行综合评价。结果表明,不同品种授粉对‘鸭梨’果实外观品质、内在品质及香气成分均有影响,变幅在12.57%～96.10%之间;与‘雪花梨’授粉果实相比,‘南水’、‘丰水’和‘库尔勒香梨’授粉‘鸭梨’果实可溶性固形物、可溶性糖含量和固酸比均显著提高,分别提高了0.55%～0.76%、7.53～16.54 mg/g和1.96～4.54,改善‘鸭梨’果实营养品质;‘南水’、‘库尔勒香梨’、‘Crispel’、‘绿宝石’和‘翠玉’授粉‘鸭梨’果实酯类物质相对含量显著增加了7.77～17.85 倍,其中乙酸己酯相对含量显著提高了2.76～14.86 倍,同时检测出6 种特有酯类香气物质,分别为乙酸乙酯、己酸乙酯、丁酸乙酯、(E)-乙酸-2-己烯-1-醇酯、乙酸苯乙酯和反-2-顺-癸二烯酸乙酯,改善‘鸭梨’果实香味。与父本果实品质特性相比,授粉‘鸭梨’果实在石细胞团含量、果肉质地、可溶性固形物、可溶性糖及香气组分方面表现明显的花粉直感效应,而在单果质量、果点直径、果点密度及总酸含量方面无明显花粉直感效应;综合评价表明,‘南水’授粉效果最好,适宜为‘鸭梨’授粉树。