Milk vetch dwarf virus infection in the Solanaceae and Caricaceae families in Southeast Asia

Milk vetch dwarf virus (MDV) is an important member of the genus Nanovirus and is transmitted by the aphid Aphis craccivora. MDV has multiple single-stranded DNA genome components, each approximately 1 kb, and two or three alpha-satellite molecules. It mainly infects plants of the legume family Fabaceae. Recently, papaya (Carica papaya) collected in Yesan, South Korea, displaying symptoms of leaf yellowing and dwarfism, was identified as a new host for MDV. To examine the geographical distribution of MDV, papaya samples with symptoms were harvested in South Korea, Vietnam, and Taiwan in August 2018, along with tomato and pepper samples grown in adjacent fields in Vietnam. The results revealed the presence of MDV not only in papaya but also in pepper and tomato. This MDV infection in members of the Solanaceae family was confirmed by Southern blot hybridization performed using a PCR product of segment S as a probe. Based on sequence analysis of three MDV components (M, S, and C3), we verified the presence of three different isolates of MDV in these three countries and homology between sequences of isolates from papaya and from members of the Solanaceae from Vietnam. Taken together, our results clearly demonstrate MDV infection in Vietnam and Taiwan for the first time and confirm that MDV can infect economically important pepper and tomato.     

Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties

This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) and magnesium (0–0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction effect of the combined calcium and magnesium ions was observed on dough development time. The results showed that effects on processing can occur when wheat flour fortification is made, and adaptations on wheat flour specifications, product formulation, and processing parameters may be required.     

Influence of electron-beam irradiation on bioactive compounds in grapefruits ( Citrus paradisi Macf.)

Phytochemical levels in fruits and vegetables can be affected by several postharvest factors. In the present study, the effect of electron-beam (E-beam) irradiation was studied on grapefruit bioactive compounds. 'Rio Red' and 'Marsh White' grapefruits were irradiated with E-beam at 0, 1.0, 2.5, 5.0, and 10.0 kGy. Changes of various bioactive compounds, such as vitamin C, flavonoids, carotenoids, furocoumarins, and limonoids, were measured. The acidity decreased slightly with an increasing E-beam dose, whereas the total soluble solids were increased. Irradiation did not affect the vitamin C content at 1 kGy; however, doses beyond 1 kGy significantly reduced the vitamin C content. Lycopene and beta-carotene did not change significantly from the irradiation. Lycopene levels decreased as the E-beam dose increased, while the beta-carotene content slightly increased. Dihydroxybergamottin levels exhibited a decreasing trend, while the bergamottin content did not change. Naringin, a major flavonoid of grapefruit, showed a significant increase over the control at 10 kGy in both 'Rio Red' and 'Marsh White'. Nomilin continued to decrease with an increasing dose of E-beam irradiation, while limonin levels remained the same at all of the doses. Low-dose E-beam irradiation has very little effect on the bioactive compounds and offers a safe alternative to existing postharvest treatments for the disinfection and decontamination of grapefruits.     

The effect of fermented apple diet supplementation on the growth performance and meat quality in finishing pigs

The objective of the present study was to investigate the effect of fermented apple diet (FAD) supplementation on the growth performance and meat quality in finishing Berkshires. The FAD was made from dropped apple mixed with rice bran and barley bran. Until 81 ± 1 kg live weight at 133 ± 1 days, the animals were fed a growing diet, after which experimental samples were fixed at 0, 2, 4 and 6% FAD as C, T1, T2 and T3 in the finishing diets. Growth performance, ADG, ADFI and feed efficiency were improved in T1 than other groups. In carcass parameters, carcass weight was higher ( P  < 0.05) in T1 than in other groups. In meat quality, moisture and crude protein contents decreased ( P  < 0.05) by addition of FAD. pH₂₄ and WHC were higher ( P  < 0.05) in T1 than other groups. In sensory evaluation, marbling of fresh meat and tenderness, juiciness, flavor and overall acceptability of cooked meat were improved by the addition of FAD. According to the results of our experiment, FAD can be used for improvement of meat quality parameters.     

Identification of <Emphasis Type="Italic">Habrobracon hebetor</Emphasis> Populations Using RAPD Markers

It was found that food preferences and conditions of breeding of Habrobracon hebetor laboratory populations vary considerably. In this regard, it is necessary to identify populations within the studied species using DNA markers: an effective and reliable means for assessing the genetic differences between samplings of this insect species. A molecular genetic analysis of two different geographic populations of the Habrobracon hebetor entomophage (from Krasnodar, Russia, and Chimkent, Kazakhstan) was carried out using RAPD markers; 21 RAPD primers were tested for specificity to H. hebetor DNA. Five RAPD primers (OPA05, OPA10, OPB01, OPB04, and UBC519) were identified that have high specificity and the ability to differentiate H. hebetor populations. DNA markers that are specific for the Krasnodar and Chimkent entomophage populations and that can clearly identify them were revealed: for the Krasnodar population, RAPD markers with a molecular weight of 550 bp (UBC 519); 500 and 700 bp (OPA05); 1100, 1200, and 1300 bp (OPA10); 220 and 800 bp (OPB04); and 880 bp (OPB01); for the Chimkent population, 400, 600 and 1200 bp (UBC519); 600 and 950 bp (OPA10); and 800 bp (OPB01). It is concluded that these RAPD primers can be used for identification and differentiation of other H. hebetor populations.     

Plum pox virus: diagnosis and spread inhibition by weed control

Journal of Plant Diseases and Protection - Plum pox virus (PPV) is a plant virus (genus Potyvirus, family Potyviridae) infecting stone fruit trees. Since the first report from Bulgaria in 1917, PPV...     

Bowman-Birk and Kunitz Protease Inhibitors among Antinutrients and Bioactives Modified by Germination and Hydrolysis in Brazilian Soybean Cultivar BRS 133

Soybean contains constituents that have antinutritional and bioactive properties. Enzymatic hydrolysis and germination can enhance the biological activity of these compounds in soybean. The objective of this study was to investigate the effect of germination, Alcalase (protease) hydrolysis, and their combination on the concentrations of antinutritional and bioactive compounds in Brazilian soybean cultivar BRS 133. A combination of germination and Alcalase hydrolysis resulted in the degradation of Bowman-Birk inhibitor (BBI), Kunitz trypsin inhibitor (KTI), and lunasin by 96.9, 97.8, and 38.4%. Lectin was not affected by any of the processing treatments when compared to nongerminated and nonhydrolyzed soy protein extract. Total isoflavones (ISF) and total saponins (SAP) increased by 16.2 and 28.7%, respectively, after 18 h of germination, while Alcalase hydrolysis led to the reduction of these compounds. A significant correlation was found between concentrations of BBI and KTI, BBI and lunasin, BBI and ISF, KTI and lunasin, KTI and ISF, KTI and SAP, lunasin and ISF, and ISF and SAP. Germination and Alcalase hydrolysis interacted in reducing BBI, ISF, and SAP. This study presents a process of preparing soy flour ingredients with lower concentrations of antinutritional factors and with biologically active constituents, important for the promotion of health associated with soybean consumption. In conclusion, 18 h of germination and 3 h of Alcalase hydrolysis is recommended for elimination of protease inhibitors, while bioactives are maintained by at least 50% of their original concentrations.     

Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat Flour

Breadmaking is a complex process that involves a series of parameters that must be controlled. Rheological measurements are often used to predict the behavior of wheat dough during processing and the quality of the final product. There are many different dietary fiber sources that can be used to enhance the nutritional quality of bread. However, they will affect processing and final product quality. Response surface methodology (RSM) was employed to study the effects of adding different dietary fiber sources (wheat bran, resistant starch, and locust bean gum) on farinographic parameters of wheat flour. The experiments were conducted according to a 2³ central composite rotational design (CCRD). With the experimental results or responses (farinographic parameters), the effect of each variable was calculated and the interactions between them were determined. Models that explain the effects of the different fiber sources on water absorption, arrival time, dough development time, and mixing tolerance index of wheat flour were established. The fiber sources interacted for some of the parameters analyzed, demonstrating that if two or more sources of dietary fiber are present in the mix, they might act different to what would be expected of the sum of them. It was also noticed that for most parameters, wheat bran and locust bean gum had a greater influence on farinographic parameters than resistant starch. The simultaneous presence of the three fibers, within the ranges studied, contributed to an increase in water absorption, arrival time, and mixing tolerance index, and to a reduction in departure time and dough stability.     

Physical and Sensory Properties of Regular and Reduced‐Fat Pound Cakes with Added Amaranth Flour

The sum of wheat flour and corn starch was replaced by 10, 20, or 30% whole amaranth flour in both conventional (C) and reduced fat (RF) pound cakes, and the effects on physical and sensory properties of the cakes were investigated. RF presented 33% fat reduction. The increasing amaranth levels darkened crust and crumb of cakes, which decreased color acceptability. Fresh amaranth‐containing cakes had similar texture characteristics to the controls, evaluated both instrumentally and sensorially. Sensory evaluation revealed that replacement by 30% amaranth flour decreased C cakes overall acceptability scores, due to its lower specific volume and darker color. Amaranth flour levels had no significant effect on overall acceptability of RF cakes. Hence, the sum of wheat flour and corn starch could be successfully replaced by up to 20% amaranth flour in C and up to 30% in RF pound cakes without negatively affecting sensory quality in fresh cakes. Moisture losses for all the cakes were similar, ≈1% per day during storage. After six days of storage, both C and RF amaranth‐containing cakes had higher hardness and chewiness values than control cakes. Further experiments involving sensory evaluation during storage are necessary to determine the exact limit of amaranth flour replacement.