Impact of suppression of ethylene action or biosynthesis on flavor metabolites in apple (Malus domestica Borkh) fruits

To understand the role of ethylene in regulating the overall flavor of apple fruits, ethylene production or action was reduced using transgenic apple trees suppressed for ACC-synthase or ACC-oxidase enzyme activity or by the addition of 1-methylcyclopropene (1-MCP), an ethylene action inhibitor. Flavor components were differentially regulated in response to the suppression of both ethylene biosynthesis and action. Headspace analysis of aroma production, an ethylene-associated event, showed a reduction in ester and alcohol production in the ethylene-suppressed lines and in the apples treated with 1 microL L(-1) 1-MCP for 20 h at 20 degrees C. However, no major differences were observed in the concentrations of aldehyde volatiles. Other flavor metabolites that showed an ethylene-dependent pattern were organic acids and sugars. Malic acid degradation was significantly reduced under ethylene-suppressed conditions, showing a recovery after the fruit was exposed to ethylene. Sucrose and fructose concentrations were influenced by suppression or enhancement of ethylene. Total phenolics as well as individual phenolic compounds showed an ethylene-dependent regulation only in response to the suppression of ethylene biosynthesis, but not when ethylene action was inhibited.     

Antioxidant capacity,antioxidant compounds and antioxidant enzyme activities in five date cultivars during development and ripening

Antioxidant capacity, antioxidant compounds and antioxidant enzyme activities in dates of five cultivars during development and ripening were studied in the 2009 and 2010 seasons. Fruit growth followed a smooth sigmoid curve with maximum weight at the bisir stage. Both the antioxidant capacity measured by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and the antioxidant compound (phenols, tannins and vitamin C) concentrations decreased from young stages through to the maturation and the ripening stages. The antioxidant capacity was highly positively correlated with the concentration of antioxidant compounds in most cultivars. The activities of the antioxidant enzymes, peroxidase, catalase and polyphenoloxidase (PPO) increased from the hababouk through to the kimri and/or the bisir stage, upon cultivar, and thereafter, declined at the ripening stages. The possible relation of these biochemical changes with fruit maturation and ripening was discussed.     

Comparison of polymerase chain reaction and cell culture for the detection of Chlamydophila species in the semen of bulls,buffalo-bulls,and rams

Two hundred and thirty six semen samples were collected from 120 bulls, 60 buffalo-bulls, and 56 rams located on farms of known history of infection with Chlamydophila species. All semen samples were examined by polymerase chain reaction (PCR) and cell culture techniques for detection of Chlamydophila species. The primers were selected to allow the amplification of all target species in a single reaction by identifying conserved sequences in the omp2 gene. PCR assay detected more positive samples (36) from the semen samples collected from different animal species than were detected by the culture method (21). The results indicated that all culture-positive semen samples (21) from different species were PCR positive. The detection limit of the PCR assay was determined with DNA extracted from fourfold serial dilution of C. abortus (B577) and C. pecorum (11/88) cultures and found to be 0.25 inclusion-forming units (IFU) per PCR, while the culture method could not detect less than 4 IFU. This is the first report using PCR for the detection of Chlamydophila species in buffalo-bulls' semen and the assay provides a simple, sensitive, rapid, and reliable means for the detection and identification of the organism.     

Aging effects of organic and inorganic fertilizers on phosphorus fractionation in a calcareous sandy loam soil

In most arid and semiarid soils, naturally occurring phosphorus(P) is a major yield-limiting plant nutrient. In this study, to investigate the effects of organic(OP) and inorganic P(IP) sources on P fractionation, a calcareous sandy loam alkaline soil was fertilized with OP and IP fertilizers at low(80 mg P kg~(-1) soil) and high(160 mg P kg~(-1) soil) application rates. Three combinations of OP and IP(i.e., 75% OP + 25% IP, 50% OP + 50% IP, and 25% OP + 75% IP) were applied at low and high application rates,respectively, followed by soil aging for 21 d. Soil samples were collected after 1, 2, 3, 7, and 21 d and subjected to sequential extraction to analyze soluble and exchangeable, Fe-and Al-bound, Ca-bound, and residual P fractions. The soluble and exchangeable P fraction significantly increased up to 24.3%, whereas the Ca-bound fraction decreased up to 40.7% in the soils receiving 75% OP + 25% IP and 50% OP + 50% IP, respectively, compared with the control(receiving no P fertilizer). However, the transformation of P fractions was influenced by aging time. Addition of P sources caused instant changes in different P fractions, which then tended to decline with aging time. Change in soil p H was the limiting factor in controlling P availability. At high application rate, the OP source significantly increased soil P availability compared with the IP source with soil aging. Depending on P fractionation, a proper combination of OP and IP fertilizers, as long-term slow and instant P-releasing sources for plant uptake, respectively, may be a sustainable strategy to meet crop P requirements in the arid and semiarid soils.     

Relationship of ethylene biosynthesis to volatile production, related enzymes, and precursor availability in apple peel and flesh tissues

Regulation of ethylene biosynthesis or action has a major effect on volatiles production in apples. To understand the biochemical processes involved, we used Greensleeves apples from a transgenic line with a high suppression of ethylene biosynthesis. The study was focused at the level of the aroma volatile-related enzymes, including alcohol acyltransferase (AAT), alcohol dehydrogenase (ADH), and lipoxygenase (LOX) and at the level of amino acids and fatty acids as aroma volatile precursors in peel and flesh tissues. In general, volatile production, enzyme activity levels, and precursor availability were higher in the peel than the flesh and were differentially affected by ethylene regulation. AAT enzyme activity showed a clear pattern concomitant with ethylene regulation. Contrarily, ADH and LOX seem to be independent of ethylene modulation. Isoleucine, an important precursor of aroma compounds including 2-methylbutanoate esters, showed a major increase in the peel during ripening and responded significantly to ethylene regulation. Other important aroma volatiles precursors, like linoleic and linolenic acid, showed an accumulation during ripening associated with increases in aldehydes. The significance of these changes in relation to aroma volatile production is discussed.     

Stabilization of chromium(VI) by hydroxysulfate green rust in chromium(VI)-contaminated soils

Chromium (Cr)-contaminated soils pose a great environmental risk, with high solubility and persistent leaching of Cr(VI). In this study, hydroxysulfate green rust (GR_SO4), with the general formula Fe(II)₄Fe(III)₂(OH)₁₂SO₄·8H₂O, was evaluated for its efficiency in Cr(VI) stabilization via Cr(VI) reduction to Cr(III) in four representative Cr(VI)-spiked soils. The initial concentrations of phosphate buffer-extractable Cr(VI) (Cr(VI)_b) in soils 1, 2, 3, and 4 were 382.4, 575.9, 551.3, and 483.7 mg kg^-1, respectively. Reduction of Cr(VI) to Cr(III) by structural Fe(II) (Fe(II)_s) in GR_SO4 in all studied soils was fast, wherein the application of GR_SO4 markedly decreased the amount of Cr(VI)_b at the Cr(VI)_b/Fe(II)_s stoichiometric mole ratio of 0.33. The kinetics of Cr(VI) reduction by GR_SO4 could not be determined as this reaction coincided with the release of Cr(VI) from soil during the experiment. The concentration of Cr(VI)_b decreased, as the Cr(VI)_b/Fe(II)_s ratio decreased from 0.46 to 0.20, generally to below 10 mg kg^-1. Back-transformation of the generated Cr(III) was examined in the presence of manganese oxide birnessite at the birnessite/initial Cr(III) mole ratio of 4.5. The results of batch tests showed that only 5.2% of the initial Cr(III) was converted to Cr(VI) after two months, while under field capacity moisture conditions, less than 0.05% of the initial Cr(III) was oxidized to Cr(VI) after six months. The results illustrated that remediation of Cr(VI)-contaminated soils would be fast, successful, and irreversible with an appropriate quantity of fresh GR_SO4.     

Preharvest and postharvest factors influencing vitamin C content of horticultural crops

Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritional quality factors in many horticultural crops and has many biological activities in the human body. The content of vitamin C in fruits and vegetables can be influenced by various factors such as genotypic differences, preharvest climatic conditions and cultural practices, maturity and harvesting methods, and postharvest handling procedures. The higher the intensity of light during the growing season, the greater is vitamin C content in plant tissues. Nitrogen fertilizers at high rates tend to decrease the vitamin C content in many fruits and vegetables. Vitamin C content of many crops can be increased with less frequent irrigation. Temperature management after harvest is the most important factor to maintain vitamin C of fruits and vegetables; losses are accelerated at higher temperatures and with longer storage durations. However, some chilling sensitive crops show more losses in vitamin C at lower temperatures. Conditions favorable to water loss after harvest result in a rapid loss of vitamin C especially in leafy vegetables. The retention of vitamin C is lowered by bruising, and other mechanical injuries, and by excessive trimming. Irradiation at low doses (1 kGy or lower) has no significant effects on vitamin C content of fruits and vegetables. The loss of vitamin C after harvest can be reduced by storing fruits and vegetables in reduced O₂ and/or up to 10% CO₂ atmospheres; higher CO₂ levels can accelerate vitamin C loss. Vitamin C of produce is also subject to degradation during processing and cooking. Electromagnetic energy seems to have advantages over conventional heating by reduction of process times, energy, and water usage. Blanching reduces the vitamin C content during processing, but limits further decreases during the frozen-storage of horticultural products.