Texture measurement of cabbages using an acoustical vibration method

Textures of six cabbage cultivars were quantified using an acoustical vibration technique. A sample of four outer leaves of a cabbage was penetrated using a probe. The acoustical vibration signals were measured during penetration using a piezoelectric sensor. A new texture index (TI), the “energy density”, was introduced, which was determined by the integration of squared amplitudes of texture signals multiplied by a factor of a frequency band. This TI enabled evaluation of acoustical signals in the high-frequency region (>1000 Hz) more sensitively than the previously used index (“amplitude density”), which was determined by the integration of texture signal amplitudes. Significant differences in TI among the cultivars were obtained by using ANOVA, especially between a spring and a winter cabbage. We also examined cabbages that had been stored under 4 °C for 10 or 19 d. Most TI readings increased after the storage. These results provide useful information related to the shelf-life of cabbages.     

Evaluation of grape flesh texture by an acoustic vibration method

Destructive acoustic vibrations produced by probe penetration were measured by a texture measurement device to clarify the characteristic flesh texture of nine grape cultivars and to examine methods for quantitative evaluation of grape flesh texture. The texture index (TI) is based on the energy density between 10 Hz and 3.2 kHz and was calculated using signals obtained with a piezoelectric sensor attached to a wedge-tipped probe. Using this index, we successfully classified nine grape cultivars according to flesh texture as crisp, non-crisp, or intermediate. The breaking force measured by a conventional puncture test did not identify these three types of texture. The breaking force was correlated with the TI calculated using 0-50 Hz vibrations but not with that calculated using the 10-3.2 Hz vibrations. This suggests that the former represents flesh firmness, and TI values measured at frequencies greater than 10 Hz evaluate characteristic textures of grape flesh that could not be evaluated using a load sensor installed in a conventional stress-strain analyzer.     

Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’ kiwifruit

This article studies the efficacy of an edible coating based on Aloe vera gel at four different concentrations (0, 1, 5, 15% (v/v)) in maintaining the quality of fresh-cut kiwifruit. The kiwifruit slices were packaged under passive atmosphere and stored at 4 ± 1 °C. Quality attributes such as colour and texture (firmness and texture profile analysis), titratable acidity, total soluble solids, pectin content, microbial load and sensory parameters were evaluated during storage. In general, Aloe vera coating reduced respiration rates and microbial spoilage in sliced kiwifruit. After seven days of storage, the mesophilic load dropped by approximately one logarithmic unit for slices coated with 15% and 5% Aloe vera. Total pectin depolymerization was also lower in the treated samples and the texture of the uncoated samples deteriorated more rapidly than the treated slices during storage. Furthermore, due to the atmospheric composition and the microbial load, the quality of the control samples declined after six days of storage. Our results show that an Aloe vera coating improved the quality of stored kiwifruit slices. The best results obtained in the instrumental texture profile and in the preference panel test were with the 5% coating, indicating that this may be a healthy alternative coating for fresh-cut kiwifruit.     

Relationship between browning and related enzymes (PAL, PPO and POD) in rambutan fruit (Nephelium lappaceum Linn.) cvs. Rongrien and See-Chompoo

Rambutan (Nephelium lappaceum Linn.) fruit cvs. Rongrien and See-Chompoo were stored in low (60–70%) and high (85–95%) relative humidity (RH) environments at 25 °C for 6 d. Changes in weight loss, browning index, phenols content and activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) were measured. By d 6 of storage, browning was severe in the spinterns but slight in the peel of both cultivars. High RH delayed spintern browning but had only a small effect on peel browning. The phenols content and PAL activity in peel from both cultivars were generally higher than in the spinterns. RH had no effect on the changes in phenols during storage but PAL activity increased in the peel but not spinterns of both cultivars at d 4 of storage in low RH. The initial activities of PPO and POD in spinterns of both cultivars were higher than in peel. PPO activity in the spinterns of both cultivars was similar and was not affected by RH. The initial activity of POD was lower in the peel and the spinterns of Rongrien fruit but there were no clear responses to RH during storage. Higher activities of PPO and POD in the spinterns compared to the peel may also be a factor in the higher rates of browning of the spinterns.     

An S-allele survey of cabbage (Brassica oleracea var. Capitata)

Summary A total of 31 S-alleles was found in a survey of 197 cabbage plants representing 11 cultivars of diverse type. Most of these S-alleles also occurred in either kale or Brussels sprouts, but five of them have not been found previously and apparently occur only in cabbage. A more detailed study of five cultivars of spring cabbage showed only 12 S-alleles in all, with 6–10 S-alleles in four older cultivars and only 3 S-alleles in the newer more highly selected cultivar. S2 was by far the commonest S-allele, as it is in B. oleracea as a whole. The highly recessive alleles S5 and S15 were not particularly common in cabbage and this may partly explain why the sib problem in F₁ hybrids is apparently less in cabbage than in Brussels sprouts. Three cases were found in which an S-allele was completely recessive in both the stigma and the pollen. The problems for the breeder created by this rather unusual situation are discussed.     

Texture profiling of blueberries (Vaccinium spp.) during fruit development,ripening and storage

Blueberries are ‘soft fruit’, a name which underlies the impact that fruit texture plays in their marketability. Worldwide blueberry production has been increasing in the last years, and they are now the second most economically important soft fruit after strawberry. During pre- and postharvest ripening, fruit softening represents the most dramatic change, leading to important losses in quality during storage. To support the FEM breeding program toward the creation of new blueberry accessions with superior texture, we used a novel texture analyzer TAXTplus to improve the phenotyping resolution, a fundamental step for a more reliable and precise selection of the most suitable ideotypes. In this work change in the mechanical profile of the blueberry cultivar ‘Brigitta Blue’ was initially assessed during berry development, maturation and postharvest ripening, revealing important textural variations. In addition, this novel equipment was exploited to compare the fruit texture behavior at two specific stages, maturity and after postharvest cold storage, on a set of 49 different blueberry and hybrids cultivars and selections. A multivariate statistical approach, including principal component analysis, was employed to analyze the dataset related to the textural parameters, according to their performance. Finally a storage index, originally defined for apple fruit texture, was adopted to depict the different storage potential of a set of blueberry cultivars.     

Positive effect of the high-molecular-weight glutenin allele, Glu-D1d, on the bread-making quality of common wheat

The seed storage proteins of wheat flour are the determinants of bread‐making quality. Many cultivars having good bread‐making quality carry the Glu‐D1d allele responsible for the development of glutenin, a major seed storage protein. The Glu‐D1d allele was introduced into four leading Japanese wheat cultivars by recurrent backcrossing and the quality of these near‐isogenic lines (NILs) was evaluated by the sodium dodecyl sulphate sedimentation value of their flour. The values for the NILs were significantly higher than for the corresponding recipient cultivars. However, the values did not reach the level of the cultivar that had been used as the donor of the Glu‐D1d allele.     

Studies on glucosinolates in clubroot resistant selections and susceptible commercial cultivars of cabbages

Summary Heads of 59 commercial cabbage cultivars, all susceptible to clubroot disease, and of 86 individual clubroot resistant cabbage plants of various breeding selections were analysed for their composition in glucosinolates, determined by quantifying their hydrolytic breakdown products, thiocyanate, goitrin, and volatile isothiocyanates. The mean thiocynate ion content was significantly lower in the breeding selections (120 g/g dry weight) than in the commercial cultivars (204 g/g). In contrast, the mean goitrin content was significantly higher in the breeding selections (193 g/g) than in the commercial cultivars (35 g/g). Similar to goitrin, the range of volatile isothiocyanates and total glucosinolate were higher in the breeding selections, but the mean contents of each were not statistically different between selections and cultivars. Fourteen cultivars and four selections were found to be free of goitrin; three cultivars, but no breeding selection were free of volatile isothiocyanates. The breeding selections will provide germplasm for breeding new clubroot resistant and low glucosinolate cultivars.Contribution No. J-965.     

Seed Shattering of Cañahua (Chenopodium pallidicaule Aellen)

Cañahua (Chenopodium pallidicaule Aellen) is a semi‐domesticated relative of quinoa (Chenopodium quinoa Willd.) with high nutritious quality. It is tolerant to frost, drought, saline soils and pests. One seed yield limitation is seed loss during the maturity stages. Two greenhouse experiments in Denmark and field experiments in Bolivia were carried out to determine seed shattering in landraces and cultivars with different growth habits. 15–21 % of the seed shattering in the fields took place whilst the plants still were flowering and 25–35 % during physiological maturity. Seed shattering varied between locations on the Bolivian Altiplano. Cañahua types with the semi‐prostrate growth (‘lasta’) had the highest seed shattering rate in the greenhouse experiments. The Umacutama landrace had lower seed shattering (1 %) than the cultivar Kullaca (7.2 %) both of the ‘lasta’ type. Under field conditions, the cultivar Illimani with the erect growth (‘saihua’) had the highest seed shattering rate (6.4–33.7 %) at both locations and at four different sowing dates. The Umacutama had the lowest rate (0.5–1.5 %). There were no significant differences between plants of the ‘lasta’ and the ‘saihua’ types. The landrace had significantly less seed loss than the cultivars. However, in the greenhouse, the landrace yield was approximately 25 % lower than the yields of the cultivars. In general, cañahua cultivars had higher yield compared to landraces, but also a higher seed shattering rate. Landraces may be used in breeding programmes to develop high‐yielding cultivars with reduced seed shattering.     

Shrivel development in kiwifruit

Shrivel is a potential storage quality problem for kiwifruit. ‘Zesy003’ (commonly called Gold9) is a newly released, yellow-fleshed Actinidia chinensis cultivar that tends to shrivel more than other commercialised cultivars. Water loss and shrivel in Gold9 fruit were investigated during storage at 1 °C for up to 14 weeks and shelf-life at 20 °C. In addition, the water status of ripe fruit was quantified by magnetic resonance imaging and the capacity of a crude outer pericarp cell wall extract to swell. Shrivelled Gold9 fruit had 1–6% weight loss, although 6% weight loss did not always result in shrivel. Three weeks of storage resulted in fruit taking longer to shrivel during shelf-life, with a concomitant higher weight loss by the time the fruit was shrivelled. In contrast, 14 weeks of storage resulted in fruit that shrivelled more rapidly in shelf-life at a lower weight loss. At any given time after harvest, fruit with more severe shrivel tended to be softer than less shrivelled fruit. Shrivel therefore appears associated with fruit softening. Outer pericarp tissue from ripe Gold9 fruit had lower water mobility and a greater capacity to swell than pericarp from other kiwifruit cultivars. It is concluded that shrivel is not determined simply by an absolute amount of water loss. The development and ease of expression of shrivel in Gold9, and possibly other kiwifruit, is influenced by softening and the water characteristics of the fruit outer pericarp when soft.     

硫对春小麦不同品质类型籽粒蛋白质及贮藏蛋白含量的效应

以6个不同品质类型春小麦为材料,在不同氮水平条件下,研究施硫对小麦籽粒蛋白质含量和贮藏蛋白含量的调节效应.研究结果表明,施硫影响籽粒蛋白质含量,2+12亚基组成品种籽粒蛋白质含量均在尿素60 kg/hm2(N60)水平下配合一定的硫肥表现最好,5+10亚基组成品种均在尿素128 kg/hm2(N128)水平下蛋白质含量较高.硫对籽粒蛋白质含量的     

Impact of edible coatings and mild heat shocks on quality of minimally processed broccoli (Brassica oleracea L.) during refrigerated storage

The effects of edible coatings and mild heat shocks on quality aspects of refrigerated broccoli were studied. Minimally processed broccoli was coated with either chitosan or carboxymethyl-cellulose with or without a previous application of a mild heat shock of 1.5 min at 50 °C. Product was packaged in multilayered polyolefin bags and stored at 5 °C for 18 d. Quality parameters such as weight loss, texture, colour, ascorbic acid content, total chlorophyll content, oxygen concentration inside the bags, browning potential, mesophilic aerobic counts, and sensory quality, were evaluated during storage. Edible coatings exhibited a beneficial impact on broccoli quality. The weight loss in uncoated broccoli was found to be between 2 and 5 times higher compared to coated samples. During storage, coated florets from both thermally and non-thermally treated samples, presented higher retention of the (?a*/b*) ratio indicating better green colour retention and a reduced rate of floret yellowing. Chitosan coating always presented the lower ascorbic acid degradation rates (twofold lower compared with control samples). Broccoli texture for uncoated samples increased significantly during storage. However, for carboxymethyl-cellulose coated broccoli a slight increase in texture was observed while for chitosan coated broccoli no significant changes in texture were observed throughout the storage period. After the edible coating application the microbial broccoli load dropped by around 1.5 and 0.9 logarithmic units in chitosan and carboxymethyl-cellulose films, respectively. During storage, the application of chitosan coating significantly reduced total microbial counts in the thermally and non-thermally treated uncoated samples. Among the assayed edible coatings, chitosan effectively maintained quality attributes and extended shelf life of minimally processed broccoli. The single application of a mild heat shock had a measurable influence in reducing weight loss, enzymatic browning in broccoli stems, and in delaying yellowing of broccoli florets. Moreover, chitosan coating combined with a mild heat shock showed the best performance for long-term refrigerated storage of minimally processed broccoli.     

Effect of prolonged cold storage on the sensory quality of peach and nectarine

To maintain peach and nectarine quality after harvest, low temperature storage is used. Low temperatures induce physiological disorders in peach, but the effect of cold storage on the sensory quality of the fruit before it is damaged by chilling injury syndrome remains unclear. To evaluate the cold storage effect on the sensory quality two peach cultivars (’Royal Glory’ and ‘Elegant Lady’) and two nectarines (’Ruby Diamond’ and ‘Venus’) were harvested at a standardized firmness level and subjected to quality evaluations and sensory analysis at harvest and after storage at 0 °C for 35 d. For both time points, a supplementary ripening followed such that homogeneous flesh firmness and suitability for consumption was achieved.The fruit segregation through the Durofel firmness (DF), evaluated using a non-destructively method (Durofel device), allowed the formation of a uniform group of fruit in terms of flesh firmness (FF), showing scores between 45.1 and 55.9 N. The average FF in fruit ripened immediately after harvest was 22.9 N and 25.6 N in fruit ripened after cold storage for 35 d.The “acceptability” of fruit is highly correlated with “aroma”, “sweetness”, “juiciness”, “texture” and “flavor”. Only the “acid taste” parameter had no significant correlation with “acceptability” or with the other parameters evaluated.It is possible to conclude that the sensory quality and acceptability of peach and nectarine are characteristic of each cultivar and change, depending on the time elapsed after harvest. In general, it was confirmed that nectarine cultivars have a more consistent quality than peach cultivars.     

Rachis browning in four table grape cultivars as affected by growth regulators or packaging

Plant growth regulators (PGRs) are used to increase berry size in table grapes. The objective in this study was to determine if the levels of PGRs used commercially affected rachis postharvest quality. Three seedless table grape cultivars, ‘Mystery’, ‘Superior’, and ‘Crimson’ were treated with gibberellin (GA), cytokinin (CPPU), or both at berry diameter of 6–8 mm, while a seeded cultivar, ‘Redglobe’ was treated at 13 mm. The fruits were harvested at commercial maturity and held for 7 days shelf-life either immediately after harvest or after 2 weeks storage at 0 °C. The combination of GA and CPPU increased berry weight and diameter, and rachis diameter in all three seedless cultivars, but had minor or no effect on TSS and acidity. Rachis quality was measured by a browning scale derived from image analysis. Browning was lower after storage for rachis of ‘Mystery’ treated with GA, while the other three cultivars showed no difference between PGR treated and control rachis. Reduction of water loss by covering punnets of control clusters with microperforated film had a significant positive effect on decreasing weight loss in all cases and a positive effect on slowing rachis browning. Calculation of the shelf-life required to reach 50% rachis browning found that shelf-life was longer for the microperforated packaging as compared to open packages in all the cultivars, with stronger influence during shelf-life after storage than shelf-life after harvest. However, the data also indicated that rachis browning cannot only be attributed to weight loss, either from the whole cluster or from the rachis.     

Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars

Eight plum cultivars (four dark-purple and four yellow) were harvested at the commercial ripening stage, and changes of fruit quality properties were evaluated during cold storage and subsequent shelf-life, with special emphasis on bioactive compounds (phenolics, anthocyanins and carotenoids) and antioxidant activity (TAA). From the eight plum cultivars, four showed the typical climacteric ripening pattern (‘Blackamber’, ‘Larry Ann’, ‘Golden Globe’ and ‘Songold’) while four behaved as suppressed-climacteric types (‘Golden Japan’ ‘Angeleno’, Black Diamond’ and ‘TC Sun’), the latter being described for the first time. At harvest, large variations in phytochemicals and antioxidant activity were found among cultivars in peel and pulp tissues, although phytochemical concentration and antioxidant activity were higher in the peel than in the flesh (2–40-fold depending on the bioactive compound). During storage, increases in total phenolics for all cultivars (peel and pulp), in total anthocyanin content in the peel of the dark-purple plums, and total carotenoids in the peel and pulp of the yellow cultivars were observed. This behaviour of the bioactive compounds was reflected in TAA changes, since hydrophilic-TAA (H-TAA) was correlated with both phenolics and anthocyanins, while lipophilic-TAA (L-TAA) was correlated with carotenoids. L-TAA comprised about 30–50% of the TAA in plum tissues. Carotenoids and phenolics (and among them the anthocyanins) could be the main lipophilic and hydrophilic compounds contributing to L-TAA and H-TAA, respectively. No significant loss of bioactive compounds and TAA occurred during prolonged plum storage. Moreover, for a better evaluation of the antioxidant potential of plums, the contribution to carotenoids should not be overlooked.     

Free amino acid content in leaf and root tissues of clubroot-resistant and clubroot-susceptible cabbages

Summary Leaf and root tissues of clubroot-resistant cabbage line 8–41 and cultivar Badger Shipper, and clubroot-susceptible cultivars Penn State Ballhead and Golden Acre were analysed for free amino acid content. There was no relationship between total free amino acid content and susceptibility to the disease. Alanine and asparagine contents were higher in the leaf tissue in resistant cabbage. Tyrosine content appeared to be higher in the root tissue of the resistant plants than that of susceptible ones.     

Low temperature-induced water-soaking of Dendrobium inflorescences: Relation with phospholipase D activity,thiobarbaturic-acid-staining membrane degradation products,and membrane fatty acid composition

We compared the effects of cold storage (5 °C) on two Dendrobium cultivars. After various periods of storage the cut inflorescences were transferred to 25 °C. Water-soaking of the tepals was the main chilling-injury symptom. Cv. Earsakul showed higher CI sensitivity than cv. Khao Sanan. Phospholipase D (PLD) activity increased during 5 °C storage in both cultivars, but generally increased more in cv. Earsakul during the subsequent period at 25 °C. The level of lipid degradation products (including malondialdehyde) that react with thiobarbaturic acid was higher in cv. Earsakul than in cv. Khao Sanan. In contrast to expectation, the ratio between unsaturated and saturated fatty acids was higher, and remained higher during cold storage, in cv. Earsakul than in cv. Khao Sanan. The data suggest that water-soaking due to cold storage of Dendrodium inflorescences involves membrane damage, likely related to activation of PLD and accumulation of lipid degradation products. The level of unsaturated fatty acids apparently did not protect against CI. The data seem to question the general view that unsaturated fatty acids protect against CI.     

湖南省8个品种柑橘品质和贮藏性的评价

以近年来湖南省引进和选育的4个宽皮柑橘品种（春见、早蜜椪柑、金秋砂糖橘、春香）和4个甜橙品种（锦红、橘湘珑、锦秀、橘湘元）果实为材料,分析各品种成熟果实品质、贮藏期间品质变化、贮藏性能差异和贮藏性指标之间的相关性。结果表明,8个品种柑橘成熟果实品质指标和贮藏性均存在较大差异。其中,宽皮柑橘中的春香贮藏性能最好,可以避开大部分柑橘的上市时间;而金秋砂糖橘最不耐贮藏,适合就近销售或短距离运输。相关性分析结果表明：贮藏过程中可滴定酸（TA）含量与失水率和发病率呈显著负相关,可溶性固形物（TSS）含量与VC含量呈显著正相关。本结果可为柑橘良种筛选及种植推广提供理论参考。     

The Deterioration of Eating and Cooking Quality Caused by High Temperature During Grain Filling in Early-Season indica Rice Cultivars

The effect of temperature during grain filling on eating and cooking quality of early-season indica rice was investigated by using four cultivars with different amylose content. Starting from flowering stage until maturity, the plants of all cultivars were subjected to two temperature treatments, referred as optimum (mean daily air temperature, 22 °C) and high (32 °C) temperature regimes. The results showed that the effect of high temperature on apparent amylose content and gel consistency in milled rice was cultivar-dependent. Under high temperature, amylose content increased for cv. Jiayu353 and remained little changed for cv. Guangluai4, which had intrinsically higher amylose content, and decreased for cv. Zhefu49 and cv. Jiazao935, which had lower amylose content. By contrast, high temperature reduced or kept stable gel consistency values for cultivars with higher amylose content and increased gel consistency values for those with lower amylose content. Moreover, high temperature significantly increased the gelatinization temperature of all cultivars. Pasting profiles and X-ray diffraction pattern of rice were also affected by temperature. The results suggest that high temperature during grain filling change the component and crystalline structure of starch and result in deterioration of eating and cooking quality for early-season indica rice.     

高锌胁迫下不同大白菜品种生长、Zn吸收及根系分泌物的研究

采用液培试验研究了高锌胁迫下不同品种大白菜生长、Zn吸收及Zn富集品种与一般品种根分泌物特点。结果表明,Zn胁迫显著抑制了6个品种大白菜生长。0.5<根系耐性指数(RTI)<1.0。随锌水平的增加大白菜地上部干重、RTI明显下降。大白菜地上部Zn含量、根系Zn含量均随锌胁迫的增加而增加。植株吸收的Zn主要积累在大白菜根部。供试锌水平下,以丰园高抗1号的地上部、根系Zn含量明显高于其它5个品种,最大值为251.1、273.6 mg/kg (40mg/L Zn), 以丰抗80地上部、根系Zn含量最低。培养介质pH随锌水平增加先升高,然后下降。大白菜2个品种根系分泌物中检测到草酸、酒石酸、苹果酸3种低分子量有机酸,主要氨基酸包括丝氨酸、异亮氨酸、缬氨酸、赖氨酸（含量大于1.0μg/10 g干土）。锌胁迫降低了大白菜根系分泌的低分子量有机酸、氨基酸总量。Zn富集品种丰园高抗1号根系分泌的低分子量有机酸,加Zn与否都高于一般品种攻关2号。2个品种根分泌物中低分子有机酸和氨基酸含量与种类不同,尤其是低分子有机酸含量与种类不同是大白菜品种之间Zn吸收差异的重要原因