Introduction, adaptation and characterization of monk fruit (Siraitia grosvenorii): a non-caloric new natural sweetener

Abstract

Siraitia grosvenorii, an herbaceous perennial plant, native to the southern parts of China, is commonly used as a low-calorie natural sweetener. It contains cucurbitane-type triterpene glycosides known as mogrosides. The extract from monk fruit is about 300 times sweeter than sucrose. In spite of its immense importance and International demand, Siraitia grosvenorii (Swingle) is not commercially cultivated outside China since scientific information for cultivation of this species is lacking. Planting material of monk fruit plant was not available in India. Thus, the seeds of monk fruit were introduced in India from China after following International norms. Then the experiments were conducted on different aspects such as seed germination, morphological and anatomical characterization, phenology, flowering and pollination behaviors, and dynamic of mogroside-V accumulation in fruit. The hydropriming at 40 °C for 24 h was found effective to reduce the germination time and to increase the germination rate (77.33%). The multicellular uniseriate trichomes were observed in both the leaf surfaces, however, higher trichomes density was observed in the ventral surface of males compared to females. The microscopic view revealed that the ovary was trilocular (ovary consists three chambers) having two ovules in each chamber or locule. Most of the fruits were globose or oblong type with 5–7 cm in length and 4–7 cm diameter. Mogroside-V content in fruit at 80 days after pollination was 0.69% on dry weight basis. The rate of increase of mogroside-V accumulation from 50 to 70 days was very slow, whereas a sharp increase was observed from 70 to 80 days. The higher receptivity of stigma was observed with fully open flowers. The floral diagram and formula have also been developed for both male and female flowers. Our results highlighted that monk fruit can be grown in Indian conditions.

Natural Sweeteners and Sweetness-Enhancing Compounds Identified in Citrus Using an Efficient Metabolomics-Based Screening Strategy

“…At least two approaches to address the challenge have been proposed. Natural noncaloric sweeteners such as steviol glycosides (derived from Stevia rebaudiana) and mogrosides (found in monk fruit extracts) have been identified and used alone or in combination with sugar. Both steviol glycosides and mogrodides have much higher sweetness intensity than sucrose but still possess some licorice-like and persistent bitter aftertastes.…”

Unveiling terahertz wave stress effects and mechanisms in Pinellia ternata: Challenges, insights, and future directions

“…Additionally, during the reactor cultivation process, the culture medium composition can be altered, and bacteriostatic agents can be added, but the plant bioreactor lacks the ability to sample automatically and is unable to identify the materials present in the medium at any point (Fink et al, 2021). Through the study of Siraitia grosvenorii plant cultivation using plant bioreactor, proliferation rate, shoot length, fresh and dry weight Indications of proliferation rate, shoot length, fresh weight, and dry weight showed that the total biomass of roselle cultivated in plant bioreactor was significantly higher than in solid and liquid cultivation (Shivani et al, 2021). The reactor promoted the growth and quality of S. grosvenorii seedlings, and the natural‐like plant S. grosvenorii obtained may have a positive effect on isolated rooting and transplanting in large‐scale commercial production (Xie et al, 2023).…”

Goloba kusi (Hornstedtia scottiana [F. Muell.] K. Schum.) fruit as a feed additive to improve the histological structures and growth performance of broiler

“…The proximate and calorie tests were carried out in a certified laboratory, namely, the Center for Feed and Nutrition Studies, Gadjah Mada University. The proximate test was conducted to determine the composition and nutritional content of the GF, while the calorie test was used to examine the calorie contents [14,15]. The flavonoid test was performed according to Chandra et al [16] in a certified laboratory, namely, LPPT Gadjah Mada University.…”