Here, we characterized the changes in fruit quality and biochemical parameters in four Myanmar mango cultivars from ripening stage 1 to 4 at ambient temperature. Total soluble solids, total sugars, and reducing and non-reducing sugar content increased, whereas titratable acidity decreased with increasing storage time in all cultivars. ‘Sein Ta Lone’ showed the highest consumer acceptability, with maximum sensory quality scores owing to its unique characteristics. ‘Hin Thar’ and ‘Ma Chit Su’ also had better quality and sensory attributes than ‘Yin Kwae’. Sugar/acid ratios in all cultivars ranged from 23 to 50, the standard sugar/acid ratios in high-quality mango fruits. The total phenolic content (TPC) and antioxidant activity among cultivars ranged from 8.20 to 14.96 mg gallic acid equivalents and 19.52 to 26.79 mg vitamin C equivalents antioxidant capacity, respectively, per 100 g of fruit extract throughout the storage. ‘Hin Thar’ was the richest in phytochemical compounds. A significant positive correlation was found between total phenolic activity and 2,2-diphenyl-1-picryl-hydrazyl free radical scavenging activity of fruits, showing that TPC exhibited linear relationships with the antioxidant activities of each mango variety during the different stages of ripening.
Consumer preferences are greatly influenced by eating and cooking qualities of rice grains, along with the economic value of a specific rice variety. This study was to evaluate ten rice varieties including the check variety IR64 on their physicochemical, cooking and eating qualities as well as to identify their genetic diversity using SSR markers. Most rice varieties are medium-grain types based on length-breadth ratio, whereas the famous Myanmar rice variety, Paw San Bay Kyar, (PSBK) is bold. PSBK showed the best cooking and eating quality traits with intermediate amylose content (AC), intermediate gelatinization temperature (GT), soft gel consistency (GC), and the highest elongation ratio among the studied rice varieties. Seventeen SSR markers linked with cooking and eating traits were used to assess the extent of polymorphism and genetic variation among ten rice varieties. There were 49 alleles in total, with an average of 2.88 alleles per locus. RM592 had the maximum number of alleles. The average PIC value ranged from 0.22 (RM540) to 0.77 (RM592). Cluster analysis with UPGMA method based on Jaccard’s similarity coefficient divided ten rice varieties into two main groups and four sub-clusters. In multiple regression analysis, RM190 and Wx primers were discovered to be significantly associated with AC, GC and GT of cooking and eating quality traits. This study could contribute to the choice of rice varieties with superior cooking and eating qualities for rice breeding programs by implementing physicochemical characteristics and molecular analysis.
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