Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State

Quast, Ernesto; Vieira, Isabelli; Nogueira, Alessandro; Schmidt, Flávio Luís

doi:10.1590/s0101-20612013005000084

Cited by 5 publications

(3 citation statements)

References 15 publications

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“…The pH and TTA were 2.61 and 2.47%, respectively. When the chemical compositions of plums were compared with those of previously reported values, the TSS values ranged from 9.5 to 10.0 °Bx, pH ranged from 2.5 to 2.7, TTAs ranged from 2.0 to 3.8% in mature-stage fruits and 4.0–5.7% in green-stage fruits [ 10 ], and the reducing sugar content ranged from 5.18 to 8.56% [ 11 ], which was similar to the results of the current experiment.…”

Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

2023

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Plum has long been cultivated in northern Thailand and evolved into products having long shelf lives. In this study, plum processing was analyzed by comparing the production of plum wine using three types of yeast, Saccharomyces cerevisiae var. burgundy, Hanseniaspora thailandica Zal1, and S. cerevisiae Lalvin EC1118. EC1118 exhibited the highest alcohol content (9.31%), similar to that of burgundy (9.21%), and H. thailandica Zal1 had the lowest alcohol content (8.07%) after 14 days of fermentation. Plum wine fermented by S. cerevisiae var. burgundy had the highest total phenolic (TP) content and antioxidant activity of 469.84 ± 6.95 mg GAE/L and 304.36 ± 6.24 µg TE/g, respectively, similar to that fermented by EC1118 (418.27 ± 3.40 mg GAE/L 288.2 ± 7.9 µg TE/g). H. thailandica Zal1 exhibited the least amount of TP content and antioxidant activity; however, the volatility produced by H. thailandica Zal1 resulted in a plum wine with a distinct aroma.

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Section: Resultsmentioning

confidence: 99%

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

2023

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“…Prunus mume Sieb. Et Zucc., also known as Mei or Japanese apricot, is one of the important deciduous fruit crops in East Asia (Zhang et al, 2012;Quast et al, 2013). P. mume is native to southern China and was later introduced to Japan, Korea, etc.…”

Section: Introductionmentioning

confidence: 99%

Integrating Genome-Wide Association Analysis With Transcriptome Sequencing to Identify Candidate Genes Related to Blooming Time in Prunus mume

et al. 2021

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Prunus mume is one of the most important woody perennials for edible and ornamental use. Despite a substantial variation in the flowering phenology among the P. mume germplasm resources, the genetic control for flowering time remains to be elucidated. In this study, we examined five blooming time-related traits of 235 P. mume landraces for 2 years. Based on the phenotypic data, we performed genome-wide association studies, which included a combination of marker- and gene-based association tests, and identified 1,445 candidate genes that are consistently linked with flowering time across multiple years. Furthermore, we assessed the global transcriptome change of floral buds from the two P. mume cultivars exhibiting contrasting bloom dates and detected 617 associated genes that were differentially expressed during the flowering process. By integrating a co-expression network analysis, we screened out 191 gene candidates of conserved transcriptional pattern during blooming across cultivars. Finally, we validated the temporal expression profiles of these candidates and highlighted their putative roles in regulating floral bud break and blooming time in P. mume. Our findings are important to expand the understanding of flowering time control in woody perennials and will boost the molecular breeding of novel varieties in P. mume.

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“…Al avanzar la madurez, la variedad Baeza mantuvo un nivel de TEAC constante, mientras que se registró un leve incremento en las variedades INIAP y Agria. La variación de los niveles TEAC durante la maduración de frutas y hortalizas es diversa, en ciruela china(Quast et al, 2013), mora, maracuyá y guayaba(Rodríguez et al, 2010) se ha reportado el incremento de FT y capacidad antioxidante, mientras que, Herrera-Hernández et al (2011) reportan disminución de la capacidad antioxidante durante la maduración de fresas. La actividad antioxidante de un alimento está dada por la capacidad que tengan todos los compuestos antioxidantes hidrofílicos, en este caso particular, como vitaminas y polifenoles, que pueden actuar simultáneamente para capturar radicales libres, por lo que es importante determinar el contenido específico o aquellos que son predominantes en un alimento…”

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Calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar el deterioro

Cuvi¹,

José²

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La naranjilla es una fruta exótica originaria de los sotobosques subtropicales de los Andes de Ecuador; crece principalmente en los flancos de la cordillera andina en sitios con buena humedad; y de gran importancia económica para el Ecuador. Durante la maduración pierde el color verde y gana tonalidades amarillo-naranja-rojo. Es climatérica, con buena acidez, sensible al daño por frío a temperaturas <7 °C y con baja vida útil poscosecha, lo que genera cuantiosas pérdidas al sector productivo. Generalmente, se la consume en fresco o es utilizada para la elaboración de refrescos, helados, dulces y gelatinas. El objetivo del presente trabajo de investigación fue evaluar la calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar su deterioro. También, elaborar un producto panificado enriquecido con naranjilla.

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Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State

Cited by 5 publications

References 15 publications

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts

Integrating Genome-Wide Association Analysis With Transcriptome Sequencing to Identify Candidate Genes Related to Blooming Time in Prunus mume

Calidad poscosecha de naranjilla (Solanum quitoense Lam) y alternativas tecnológicas para retrasar el deterioro

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