Identification of QTLs related to sugar and organic acid composition in melon using near-isogenic lines

The soluble sugar and organic acid composition of melon (Cucumis melo L.) fruit flesh has become a major focus of plant breeding worldwide in an attempt to improve taste. Thus, sugar and organic acid profiles were characterized using near-isogenic lines (NILs) derived from the Spanish cultivar Piel de Sapo (PS) and the exotic Korean accession Shongwan Charmi (PI 161375). Fruits were cultivated in only one environment. These data were used to map 60 quantitative trait loci (QTLs): 18 for individual sugars, eight for sucrose equivalents, five for the glucose-to-fructose ratio, seven for the total sugar content and 21 for organic acids. Within the QTLs that were associated with the sugar profile, 27 defined the sugar content: eight for fructose, six for glucose, four for sucrose, and nine for sucrose equivalents. Although increased sweetness of selected NILs compared with the parental PS was achieved by an increased glucose or fructose content, only glucose heritability was above 0.5. A total of 21 QTLs (two with positive effects and nineteen with detrimental effects compared with the PS levels) controlled the organic acid profile: l-glutamic, ascorbic and succinic acids (the principal ones) and fumaric, citric, oxalacetic, and isocitric acids. The levels of sugars imparted by the PI 161375 introgression frequently decreased the score grades given to NILs by consumers. Within the 32 QTLs mapped for sensory traits, 27 were associated with lower scores in taste (nine QTLs), sweetness (eight QTLs) or global quality appreciation (nine QTLs); two with increased fruit sourness or sweetness and three with increased fruit bitterness. The QTLs defined herein may assist breeders to understand the overall organoleptic balance (sweetness, sourness, and umami taste) in melon fruit, particularly those located within linkage groups III, V, VI, and VIII to XI.     

Responses of citrus fine roots to localized soil drying: a comparison of seedlings with adult fruiting trees

We studied the responses of citrus (Citrus volkameriana Tan. & Pasq.) roots to 15 weeks of soil drying. A comparison was made between the fine roots of 1-year-old seedling root systems (seedling) and the fine roots of woody laterals of 6-year-old grafted trees (adult). Each seedling and woody lateral root system was established in a pair of vertically separated and independently irrigated soil compartments located in field root chambers excavated adjacent to the trees to which the woody laterals were attached. Root + soil respiration and fine root survival of seedlings and adults were similar for the first 5 weeks. However, eight weeks after termination of irrigation to the upper soil compartments, mortality of fine roots was high in adults but not seedlings. Fine roots of adults exposed to dry soil for 5, 8 and 15 weeks exhibited 2, 26 and 33% mortality, respectively, whereas the corresponding values for fine roots of seedlings were 2, 6 and 8%. Although root + soil respiration rates of adults and seedlings were similar before the soil drying treatment, rates for adults were only 25% of those for seedlings after 15 weeks of soil drying. We conclude that, although fine roots of adults and seedlings are similar in form, they respond differently to soil drying.     

Shoot development and dieback in progenies of Nothofagus obliqua

Shoot growth and dieback were compared among progenies of nursery-grown seedlings of Nothofagus obliqua belonging to seven progenies of the same provenance (Quila-Quina, Argentina). First-year shoots consisted of one growth unit (GU) and second-year shoots of one or two GUs. The probability of development of two GU was similar for all progenies. Progenies were different in terms of shoot size, terminal bud abscission, the extent of shoot dieback after shoot extension and the node of origin of the relay shoot on the first shoot. Plants with a second-year shoot consisting of two GUs had a thicker stem and more nodes than those with single-GU shoots. The selection of N. obliqua seed trees based on architectural traits suitable for forestry development at specific sites must contemplate variability among progenies and their probabilities of successful development under different conditions.     

Relationship between root growth potential and field performance in Aleppo pine

Commercial stocks of Aleppo pine in Spain vary in quality, but there is no accepted standard for evaluating quality. A RGP test was applied to six commercial seedling stocklots at two dates (November, February) and under two test conditions (growth-chamber, greenhouse). The RGP’s predictive ability was evaluated on two contrasting sites. There was a considerable variation in the RGP depending on application date, test conditions and stock factors. The RGP results for November were correlated with each other but they did not explain outplanting performance. The February results in the growth-chamber correlated well with survival at both sites. Regression models explained survival both in the lower (R ² = 97%) and in the higher (R ² = 92%) quality sites. RGP has a valid predictive ability for this species although it is sensitive to the test conditions. In this sense, a shorter and more intensive test performed right before planting may be more reliable.     

Changes in the volatile composition of a semihard ewe milk cheese induced by high-pressure treatment of 300 MPa

The effect of high-pressure (HP) treatment (300 MPa, 10 min) on the volatile profile of semihard ewe milk cheeses was investigated. The HP treatment was applied at two different stages of ripening (1 and 15 days; 3P1 and 3P15) and microbiota, proteolysis indexes (soluble nitrogen and total free amino acid content), and volatile compounds were assayed at 15, 60, 90, and 150 days of ripening. The intensity of odor and aroma of cheeses was also assayed. 3P1 cheeses presented the highest content of free amino acids and were characterized by the lowest amounts of aldehydes, ketones, short-chain free fatty acids, and terpenes and higher levels of ethanol and ethyl esters. 3P15 cheeses were characterized by the highest content of short-chain free fatty acids and pyruvaldehyde and the lowest abundance of secondary alcohols and were more similar to control cheeses than those HP-treated on the first day. Intensities of odor and aroma were not significantly influenced by the HP treatment. However, the panellists found some differences in 3P1 as compared with control and 3P15 cheeses in what they perceived as lower odor and aroma quality.     

Antifungal activity of strawberry fruit volatile compounds against Colletotrichum acutatum

Eight volatile products characterizing strawberry aroma, which is generated from the oxidative degradation of linoleic and linolenic acids by a lipoxygenase (LOX) pathway, were examined because of their antifungal activity against Colletotrichum acutatum, one of the causal agents of strawberry anthracnose. In this study, the effects of aldehydes, alcohols, and esters on mycelial growth and conidia development were evaluated. (E)-Hex-2-enal was found to be the best inhibitor of mycelial growth [MID (minimum inhibitory doses)=33.65 microL L(-1)] and of spore germination (MID=6.76 microL L(-1)), while hexyl acetate was the least effective of all volatile compounds tested (MID=6441.89 microL L(-1) for mycelial growth and MID=1351.35 microL L(-1) for spore germination). Furthermore, the antifungal activity of (E)-hex-2-enal on susceptibility of strawberry fruits to C. acutatum was also confirmed. The presence of these molecules in jars containing strawberry fruits inoculated with a suspension of spores inhibited the fungus growth and prevented the appearance of symptoms. Moreover, a study of the effects of (E)-hex-2-enal on conidial cells of C. acutatum was evaluated by transmission electron microscopy. This volatile compound altered the structures of the cell wall and plasma membrane, causing disorganization and lysis of organelles and, eventually, cell death.     

D-amino acid formation in sterilized alkali-treated olives

The occurrence of d-amino acids in commercial ripe olives, a well-known sterilized alkali-treated product, was investigated by high-performance liquid chromatography (HPLC) with precolumn automatic derivatization. Absolute amounts of D-amino acids were in total 18.6-38.2 mg/100 g edible portion. The major D-amino acids were D-aspartic acid, D-glutamic acid, D-serine, and D-leucine. Furthermore, to evaluate the effects of sterilization time and olive pH on amino acid racemization, a simulated processing of green ripe olives was carried out. Serine (both free and bound form) was the most-racemized amino acid after heat treatment. Sterilization (15-35 min at 121 degrees C) increased the racemization values of both free and protein-bound amino acids, although in case of protein-bound phenylalanine the increase was not statistically significant. With an increase of pH from 8 to 10 units, the racemization values of all amino acids increased significantly, except for free forms of aspartic and glutamic acids. In general, the effects of the sterilization time and olive pH on total concentration (L + D enantiomers) of each amino acid were also significant.