Objectives Haplogroup C2a‐M48 is the predominant paternal lineage of Tungusic‐speaking populations, one of the largest population groups in Siberia. Up until now, the origins and dispersal of Tungusic‐speaking populations have remained unclear. In this study, the demographic history of Tungusic‐speaking populations was explored using the phylogenetic analysis of haplogroup C2a‐M86, the major subbranch of C2a‐M48. Materials and methods In total, 18 newly generated Y chromosome sequences from C2a‐M48 males and 20 previously available Y‐chromosome sequences from this haplogroup were analyzed. A highly revised phylogenetic tree of haplogroup C2a‐M86 with age estimates was reconstructed. Frequencies of this lineage in the literature were collected and a comprehensive analysis of this lineage in 13 022 individuals from 245 populations in Eurasia was performed. Results The distribution map of C2a‐M48 indicated the most probable area of origin and diffusion route of this paternal lineage in North Eurasia. Most C2a‐M86 samples from Tungusic‐speaking populations belonged to the sublineage C2a‐F5484, which emerged about 3300 years ago. We identified six unique sublineages corresponding to the Manchu, Evenks, Evens, Oroqen, and Daurpopulations; these sublineages diverged gradually over the past 1900 years. Notably, we observed a clear north‐south dichotomous structure for sublineages derived from C2a‐F5484, consistent with the internal north‐south divergence of Tungusic languages and ethnic groups. Conclusions We identified the important founding paternal haplogroup, C2a‐F5484, for Tungusic‐speaking populations as well as numerous unique subgroups of this haplogroup. We propose that the timeframe for the divergence of C2a‐F5484 corresponds with the early differentiation of ancestral Tungusic‐speaking populations.
The effects of edible chitosan coating (0.1%, 0.3%, 0.5% and 0.75% w/v) on the changes in the quality, respiration rate, total phenolic content and anthocyanin of postharvest sweet cherry (Prunus avium L.) at 10 °C were investigated. The activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were also determined. The result showed that the treatments of chitosan edible coating were effective at delaying the evolution of the parameters related to postharvest ripening, such as color and firmness, and respiration rate. The edible coatings also showed that the lower total phenolics and total antioxidant activity were maintained compared to that in the control associated with the overripening. It was suggested that the optimal quality and enhanced antioxidant enzymatic activities of postharvest cherry fruits were obtained by an edible coating of chitosan 0.5% up to 24 days at 10 °C. The chitosan edible coating could be favorable for extending shelf-life, maintaining the quality of sweet cherries.
Fresh-cut potatoes (Solanum tuberosum L.) are a favorite product on account of their freshness, convenience, and health benefits. However, cutting causes potatoes to lose their protective tissue and suffer mechanical damage, which greatly increases the quality deterioration and safety risk of potatoes. The background microorganism and foodborne pathogens on fresh-cut potatoes might rapidly grow during transportation, processing, and marketing, and cause high health risks for consumers. In this study, the quality and safety of fresh-cut potatoes coated with an alginate-based edible coating containing thyme essential oil (AEC-TEO) was evaluated during a storage period of 16 days at 4 °C. Samples were coated with AEC-TEO at different concentrations (0, 0.05, 0.35, and 0.65%, v/v). The quality characteristics of fresh-cut potatoes including color, weight loss, firmness, and sensory attributes were evaluated over 4 days. The viability of the background microorganism of fresh-cut potatoes and artificially inoculated bacteria involving Listeria monocytogenes (LM) was measured every 4 days. The research showed that treatment with AEC-TEO at a 0.05% concentration was the most beneficial for maintaining quality and inhibiting the microorganism of fresh-cut potatoes. The increase in L and firmness was 10.55 and 8.24 N, respectively, and the decrease in browning was 4.19 compared to that in the control. Sensory attributes represent an assessment between “indifferent” and “like a little”. The reductions in total plate counts, total coliform counts, yeast and mold counts, and Lactobacillus counts were 2.41 log cfu/g, 1.37 log cfu/g, 1.21 log cfu/g, and 2 log cfu/g, and Listeria monocytogenes decreased by 3.63 log cfu/g on fresh-cut potatoes after 16 days. Therefore, AEC-TEO effectively improved the quality of fresh-cut potatoes and, to a certain extent, prolonged their shelf life. This represents a potential application prospect for the preservation of fresh-cut potatoes.
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