المؤلفون: Lin LI, Jingxuan QIAO, Chao DING, Wenjia HE, Yixiong ZHENG, Xiaorong WAN, Gegen BAO

المصدر: Guangdong nongye kexue, Vol 51, Iss 4, Pp 89-100 (2024)

مصطلحات موضوعية: arachis hypogaea l., fragrance, aroma substance, quality formation, cultivation mode, regulation, Agriculture

الوصف: Peanut is an important oil crop in China. Peanut seed itself and its processed products can produce a unique aroma, and its aroma quality is one of the most important indicators to determine the market. Peanut seed can produce different aroma substances through different processing methods, and peanut aroma is composed of a variety of volatile substances, including pyrazines, pyrroles, furans, pyridine, aldehydes, ketones, alcohols, hydrocarbons, aromatic compounds and other compounds, and different volatile substances have different aromas. There are three main sources of aroma substances in peanut: Maillard reaction, fat oxidation and thermal degradation reaction, and degradation reaction of amino and sugars. At present, there are few studies on the biosynthetic pathways of aroma substances in peanut. With the development of science and technology, more and more volatile compounds have been identified. At present, peanut aroma is mainly extracted by headspace solid phase microextraction and detected by gas chromatography-mass spectrometry. The formation of peanut aroma is mainly affected by factors such as genotype, processing mode and processing time, seed water content and other factors. A large number of literatures have shown that cultivation modes affect the accumulation of aroma substances in rice, but there is no report on the effect of different cultivation mode on the accumulation of aroma substances in peanut. At the same time, the use of volatile compounds can also inhibit the pollution of peanut aflatoxin, reduce the economic loss of peanuts, and use volatile substances to distinguish different kinds of vegetable oil. Taking peanut seed as the object, this paper reviwed the composition analysis of peanut aroma substances, the classification of peanut aroma substances, the extraction and analysis methods of peanut aroma substances, the factors affecting the formation of peanut aroma substances and the influence of Aspergillus flavus pollution by peanut aroma substances, providing theoretical basis for the study on the formation of peanut aroma quality.

وصف الملف: electronic resource

العلاقة: http://gdnykx.cnjournals.org/gdnykx/ch/reader/view_abstract.aspx?file_no=202404008Test; https://doaj.org/toc/1004-874XTest

الوصول الحر: https://doaj.org/article/0c57ef7b91014312ad4b4a56e989ca97Test

المؤلفون: Dan Cao, Jiali Lv, Jingying Chu, Shuangshuang Xu, Chengyong Jin, Yongli Zhang, Yuhang Zhang, Wen Zhang, Jie Kang

المصدر: Frontiers in Microbiology, Vol 15 (2024)

مصطلحات موضوعية: Qupi changes, Daqu quality formation, microorganisms, microscopic characterization, fermentation characteristics, volatile metabolites, Microbiology, QR1-502

الوصف: IntroductionFengxiangxing Huairang Daqu (FHD) is one of the major types of Daqu in China. However, the relationship between the microbial community structure at different stages, the changes in the sensory characteristics, fermentation characteristics, volatiles, the most critical process point, and the quality formation of FHD is not clear.MethodsBased on microscopic characterization, PacBio SMRT sequencing, and HS-SPME-GC-MS volatile metabolite analysis revealed the relationship between FHD quality formation and the dynamics of Qupi.ResultsThe results showed that the 12th day of the culture was the most critical process point, highlighting the most significant differences in microbial community structure, sensory characteristics, fermentation characteristics, and flavor substances. Bacillus licheniformis (43.25%), Saccharopolyspora rectivirgula (35.05%), Thermoascus aurantiacus (76.51%), Aspergillus amstelodami (10.81%), and Saccharomycopsis fibuligera (8.88%) were the dominant species in FHD. S. fibuligera, A. amstelodami, and T. aurantiacus were associated with the snow-white color of the FHD epidermis, the yellow color of the interior, and the gray-white color, respectively. The abundance of T. aurantiacus, A. amstelodami, B. licheniformis, and S. rectivirgula was positively associated with the esterifying power and liquefying power of FHD. The abundance of T. aurantiacus and A. amstelodami was positively correlated with the saccharifying power of FHD. The abundance of S. fibuligera was positively related to the fermenting power of FHD. A total of 248 volatiles were detected in Qupi, mainly including alcohols, esters, aldehydes, and ketones. Of them, eleven volatiles had a significant effect on the flavor of Qupi, such as 1-butanol-3-methyl-, hydrazinecarboxamide, ethanol, phenylethyl alcohol, ethyl acetate, 2-octanone, 1-octen-3-ol, formic acid-hexyl ester, (E)-2-octen-1-ol, ethyl hexanoate, and 2(3H)-furanone-dihydro-5-pentyl-. The abundance of B. licheniformis, S. rectivirgula, T. aurantiacus, and S. fibuligera was positively correlated with the alcohols, aromatic compounds, and phenols in FHD. The abundance of S. fibuligera was positively correlated with the acids, esters, and hydrocarbons in FHD.DiscussionThese results indicate important theoretical basis and technical support for controllable adjustment of FHD microbial community structure, stable control of FHD quality, and precise, effective, and large-scale guidance of FHD production.

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fmicb.2024.1435765/fullTest; https://doaj.org/toc/1664-302XTest

الوصول الحر: https://doaj.org/article/fc9ffad67e8a446d9cd40e3ab72c9f34Test

المؤلفون: Wei Wei, Ying-ying Yang, Jian-ye Chen, Prakash Lakshmanan, Jian-fei Kuang, Wang-jin Lu, Wei Shan

المصدر: Journal of Advanced Research, Vol 53, Iss , Pp 33-47 (2023)

مصطلحات موضوعية: Banana fruit, Ripening, Ethylene, Fruit quality formation, NAC, E3 ligase, Medicine (General), R5-920, Science (General), Q1-390

الوصف: Introductions: Ethylene regulates ripening by activating various metabolic pathways that controlcolor, aroma, flavor, texture, and consequently, the quality of fruits. However, the modulation of ethylene biosynthesis and quality formation during banana fruit ripening remains unclear. Objectives: The present study aimed to identify the regulatory module that regulates ethylene and fruit quality-related metabolisms during banana fruit ripening. Methods: We used RNA-seq to compare unripe and ripe banana fruits and identified a ripening-induced NAC transcription factor, MaNAC029. We further performed DNA affinity purification sequencing to identify the MaNAC029′s target genes involved in ethylene biosynthesis and fruit quality formation, and electrophoretic mobility shift assay, chromatin immunoprecipitation with real-time polymerase chain reaction and dual luciferase assays to explore the underlying regulatory mechanisms. Immunoprecipitation combined with mass spectrometry, yeast two-hybrid assay, and bimolecular fluorescence complementation assay were used to screen and verify the proteins interacting with MaNAC029. Finally, the function of MaNAC029 and its interacting protein associated with ethylene biosynthesis and quality formation was verified through transient overexpression experiments in banana fruits. Results: The study identified a nucleus-localized, ripening-induced NAC transcription factor MaNAC029. It transcriptionally activated genes associated with ethylene biosynthesis and a variety of cellular metabolisms related to fruit quality formation (cell wall degradation, starch degradation, aroma compound synthesis, and chlorophyll catabolism) by directly modulating their promoter activity during ripening. Overexpression of MaNAC029 in banana fruits activated ethylene biosynthesis and accelerated fruit ripening and quality formation. Notably, the E3 ligase MaXB3 interacted with and ubiquitinated MaNAC029 protein, facilitating MaNAC029 proteasomal degradation. Consistent with this finding, MaXB3 overexpression attenuated MaNAC029-enhanced ethylene biosynthesis and quality formation. Conclusion: Our findings demonstrate that a MaXB3-MaNAC029 module regulates ethylene biosynthesis and a series of cellular metabolisms related to fruit quality formation during banana ripening. These results expand the understanding of the transcriptional and post-translational mechanisms of fruit ripening and quality formation.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2090123222002703Test; https://doaj.org/toc/2090-1232Test

الوصول الحر: https://doaj.org/article/16c5ec4b1a30454ab12138fb5a2ef294Test

المؤلفون: Lili Sun, Zhaoliang Zhang, Yeyun Li, Jianyun Ruan, Tanmoy Karak, Tianyuan Yang

المصدر: Frontiers in Plant Science, Vol 14 (2023)

مصطلحات موضوعية: Camellia sinensis (L.) O. Ktze, mineral nutrients, tea yield and quality formation, fertilizer, efficient use of nutrients, Plant culture, SB1-1110

وصف الملف: electronic resource

العلاقة: https://www.frontiersin.org/articles/10.3389/fpls.2023.1192432/fullTest; https://doaj.org/toc/1664-462XTest

الوصول الحر: https://doaj.org/article/88effda23f8648b5b2cd4ca935fca12fTest

المؤلفون: Xiaokang Lyu, Yang Liu, Na Li, Liban Ku, Yuting Hou, Xiaoxia Wen

المصدر: Crop Journal, Vol 10, Iss 4, Pp 1165-1177 (2022)

مصطلحات موضوعية: Nitrogen remobilization, Source-Sink, Gluten protein, Grain filling, Quality formation, Agriculture, Agriculture (General), S1-972

الوصف: Foliar nitrogen (N) application is an effective strategy to improve protein content and quality in wheat kernels, but the specific effects of N forms remain unclear. In a two-year field study, foliar application of various N forms (NO3-, urea, NH4+) at anthesis was performed to measure their effects on wheat grain protein accumulation, quality formation, and the underlying mechanisms. Foliar application of three N forms showed varying effects in improving grain gluten proteins and quality traits. Under NH4+ application, there was more post-anthesis N uptake for grain filling, with relatively strong increase in enzyme activities and gene expression associated with N metabolism in flag leaves at 8–20 days after anthesis (DAA), whereas its promotion of grain N metabolism became weaker after 20 DAA than those under NO3- and urea treatments. More N was remobilized from source organs to grain under treatment with foliar NO3- and urea. Genes controlling the synthesis of gluten protein and disulfide bonds were upregulated by NO3- and urea at 20–28 DAA, contributing to increased grain protein content and quality. Overall, foliar applications of NO3- and urea were more effective than those of NH4+ in increasing grain N filling. These findings show that manipulating the source–sink relationship by reinforcing grain N metabolism and N remobilization is critical for optimizing grain protein accumulation and quality formation.

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2214514121002208Test; https://doaj.org/toc/2214-5141Test

الوصول الحر: https://doaj.org/article/96481fde567048eb99741243ff7290dbTest

المؤلفون: Tianyan Chen, Wei Su, Yingchun Mu, Li Jiang, Qi Qi

المصدر: Food Chemistry: X, Vol 17, Iss , Pp 100626- (2023)

مصطلحات موضوعية: Lactipllantbacillus plantarum 5-1, Quality formation mechanism, Microbial diversity, Correlation analysis, Metabolic pathway, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

الوصف: Zao Chili (ZC) is a traditional fermented pepper, which plays an important role in Chinese cooking. The aim of this study was to elucidate the effect of Lactipllantbacillus plantarum 5-1 on the physicochemical properties, metabolite and microbiota profiling of ZC. The physicochemical factors changed regularly with the fermentation time. In the microbial communities, Lactobacillus, Weissella, Enterobacter, Gibberella, Fusarium, Zygosaccharomyces and Pichia were the dominant genera. 7 kinds of organic acids were detected in the whole fermentation process of ZC, but only 5 kinds changed significantly. Based on the OPLS-DA model with VIP > 1 and ANOVA with P

وصف الملف: electronic resource

العلاقة: http://www.sciencedirect.com/science/article/pii/S2590157523000688Test; https://doaj.org/toc/2590-1575Test

الوصول الحر: https://doaj.org/article/f6554a21e2cf4d78b7e71f0bd4f25178Test

المؤلفون: Zhenkai Li, Lu Feng, Hong Wang, Lin Zhang, Haishan Li, Yanqing Li, Pilian Niu, Gege Tian, Yan Yang, Xiangui Mei, Li Peng

المصدر: Plants; Volume 12; Issue 12; Pages: 2286

مصطلحات موضوعية: Stellaria dichotoma L. var. lanceolata Bge., growth years, metabolomics, medicinal materials characteristic, components accumulation, quality formation

جغرافية الموضوع: agris

الوصف: The original plant of Chinese medicine Stellariae Radix (Yin Chai Hu) is Stellaria dichotoma L. var. lanceolata Bge (abbreviated as SDL). SDL is a perennial herbaceous plant and a characteristic crop in Ningxia. Growth years are vital factors that affect the quality of perennial medicinal materials. This study aims to investigate the impact of growth years on SDL and screen for the optimal harvest age by comparing the medicinal material characteristics of SDL with different growth years. Additionally, metabolomics analysis using UHPLC-Q-TOF MS was employed to investigate the impact of growth years on the accumulation of metabolites in SDL. The results show that the characteristics of medicinal materials and the drying rate of SDL gradually increase with the increase in growth years. The fastest development period of SDL occurred during the first 3 years, after which the development slowed down. Medicinal materials characteristics of 3-year-old SDL exhibited mature qualities with a high drying rate, methanol extract content, and the highest content of total sterols and total flavonoids. A total of 1586 metabolites were identified, which were classified into 13 major classes with more than 50 sub-classes. Multivariate statistical analysis indicated significant differences in the diversity of metabolites of SDL in different growth years, with greater differences observed in metabolites as the growth years increased. Moreover, different highly expressed metabolites in SDL at different growth years were observed: 1–2 years old was beneficial to the accumulation of more lipids, while 3–5 years old was conducive to accumulating more alkaloids, benzenoids, etc. Furthermore, 12 metabolites accumulating with growth years and 20 metabolites decreasing with growth years were screened, and 17 significantly different metabolites were noted in 3-year-old SDL. In conclusion, growth years not only influenced medicinal material characteristics, drying rate, content of methanol extract, and total sterol and flavonoid contents, but ...

وصف الملف: application/pdf

العلاقة: Plant Development and Morphogenesis; https://dx.doi.org/10.3390/plants12122286Test

الإتاحة: https://doi.org/10.3390/plants12122286Test

المؤلفون: Xiaoyi Bi, Ling Liao, Lijun Deng, Zhenghua Jin, Zehao Huang, Guochao Sun, Bo Xiong, Zhihui Wang

المصدر: International Journal of Molecular Sciences; Volume 23; Issue 10; Pages: 5457

مصطلحات موضوعية: mandarin-orange hybrids, fruit development, quality formation, metabolome, transcriptome

جغرافية الموضوع: agris

الوصف: Tangor, an important citrus type, is a hybrid of orange and mandarin and possesses their advantageous characteristics. Fruit quality is an important factor limiting the development of the citrus industry and highly depends on fruit development and ripening programs. However, fruit development and quality formation have not been completely explored in mandarin-orange hybrids. We sequenced the metabolome and transcriptome of three mandarin-orange hybrid cultivars at the early fruiting [90 days after full bloom (DAFB)], color change (180 DAFB), and ripening (270 DAFB) stages. Metabolome sequencing was performed to preliminarily identify the accumulation patterns of primary and secondary metabolites related to fruit quality and hormones regulating fruit development. Transcriptome analysis showed that many genes related to primary metabolism, secondary metabolism, cell wall metabolism, phytohormones, and transcriptional regulation were up-regulated in all three cultivars during fruit development and ripening. Additionally, multiple key genes were identified that may play a role in sucrose, citric acid and flavonoid accumulation, cell wall modification, and abscisic acid signaling, which may provide a valuable resource for future research on enhancement of fruit quality of hybrid citrus. Overall, this study provides new insights into the molecular basis of pulp growth and development regulation and fruit quality formation in mandarin-orange hybrids.

وصف الملف: application/pdf

العلاقة: Molecular Plant Sciences; https://dx.doi.org/10.3390/ijms23105457Test

الإتاحة: https://doi.org/10.3390/ijms23105457Test

المؤلفون: Chaoqun Chen, Hongxu Chen, Wenlong Yang, Jie Li, Wenjing Tang, Ronggao Gong

المصدر: International Journal of Molecular Sciences; Volume 23; Issue 13; Pages: 7402

مصطلحات موضوعية: sweet cherry, fruit development, transcriptome, metabolome, quality formation

جغرافية الموضوع: agris

الوصف: Sweet cherries are economically important fruit trees, and their quality changes during development need to be determined. The mechanism of fruit quality changes in sweet cherries were determined by analyzing sweet cherry fruits at 12 developmental stages. The results showed that the soluble sugar, anthocyanin content, and hormones of sweet cherries all changed drastically during the color transition. Therefore, the fruits at the beginning of color conversion, at the end of color conversion, and at the ripening state were selected for the comprehensive analysis of their metabolome and transcriptome. Different sugars, such as D-glucose, sucrose, and trehalose, were identified in the metabolome. Dihydroquercetin, delphinidin-3-glucoside, cyanidin-3-rutincoside, and other flavonoid species were also identified. D-glucose and cyanidin-3-rutinoside were among the most important components of sweet cherry soluble sugars and anthocyanins, respectively. The transcriptional analysis identified key structural genes and nine transcription factors involved in the ABA, sugar, organic acid, and anthocyanin synthesis pathways, with the following specific regulatory patterns. NAC71, WRKY57, and WRKY3 regulate fruit sugar accumulation mainly by acting on INV, SPS, and SUS. MYC2 is involved in the synthesis of anthocyanin precursors by activating PAL and C4H, whereas TCP7 mainly regulates CHI and F3H. WRKY3, NAC71, and WRKY57 have important positive regulatory significance on anthocyanin accumulation, mainly by activating the expression of DFR, ANS, and 3GT.

وصف الملف: application/pdf

العلاقة: Molecular Plant Sciences; https://dx.doi.org/10.3390/ijms23137402Test

الإتاحة: https://doi.org/10.3390/ijms23137402Test

المؤلفون: P. V. Medvedev, V. A. Fedotov

المصدر: Новые технологии, Vol 0, Iss 3, Pp 73-85 (2019)

مصطلحات موضوعية: white bread, control systems, quality management, quality formation, grain hardness, bakery products, technological properties of grain, bread quality, volumetric yield of bread, Technology

الوصف: Currently, there is a trend of deterioration in technological properties of wheat grain, which entails natural decrease in the quality of bakery products. As a result, the widespread use of ready-made mixes and quality improvers in the baking industry has become traditional. Achieving the required high quality of bakery products is possible due to the flexible management of technological production modes, which, in turn, is possible only with the most reliable assessment of baking advantages of grain raw materials.Therefore, an important task of the baking industry is to minimize the analyzed factors of quality formation in order to increase the prognostic ability of consumer properties of bakery products. The solution can be achieved by developing production solutions due to the establishment of certain technological production parameters based on information about the quality of wheat flour used.The purpose of the research is to study the influence of the physical and chemical parameters of wheat grain on the formation of the quality of bakery products and, based on the patterns found, development of methodological approaches to quality management of bakery products.Laboratory grain milling of the most popular wheat varieties of the Orenburg region has been carried out at Nagema mill; the flour produced corresponds to the first grade. Bread has been made by a sponge dough method according to the white bread recipe. Sponge dough humidity indicator has been used as a controlling technological production parameter during bread making process. Sponge dough humidity has been 41 % to 72 % with a step of 1 %. Grain quality has been determined by grain hardness, that is, a physical and chemical indicator determining the baking quality of flour.It has been established that quality control of bakery products is possible due to the choice of dough humidity, taking into account the hardness of grain, which serves as raw material for the production of flour.

وصف الملف: electronic resource

العلاقة: https://newtechology.mkgtu.ru/jour/article/view/317Test; https://doaj.org/toc/2072-0920Test; https://doaj.org/toc/2713-0029Test

الوصول الحر: https://doaj.org/article/ad4dd480a9804cf1afbffb366f0d54c4Test