Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

Tessmer, Magda Andréia; Besada, C.; Hernando, Isabel; Appezzato‐da‐Glória, Beatriz; Quiles, Amparo; Salvador, Alejandra

doi:10.1016/j.postharvbio.2016.05.014

Cited by 45 publications

(47 citation statements)

References 15 publications

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“…Mate tea was considered astringent, which is confirmed by previous studies of astringency in Yerba Mate (Tamasi, Filip, Ferraro, & Calvino, ). It is often associated with the presence and concentration of tannins (Tessmer et al, ) and catechins (Fernandes et al, ; Xu et al, ). In some cases, astringency is due to protein‐mediated lubrication failure when encountering polyphenolic molecules that normally exist in unripe fruits, coffee, and tea (Ma, Lee, Liang, & Zhou, ).…”

Section: Resultsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

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Section: Resultsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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“…Some researchers suggest that tannins can form stable complexes with proteins, carbohydrates, and fats (Jakobek 2015 ) as well as heavy metals, mucilage, and pectins (Ramaswamy et al 2013 ; Zhao et al 2013 ). Literature data indicate that tannins are particularly abundant in young, unripen fruits and are responsible for their astringent taste; during the fruit ripening period, their content declines as the compounds are hydrolysed into various sugars and acids or converted into other forms of secondary metabolic compounds (Robil and Tolentino 2015 , Tessmer et al 2016 ). Many authors agree that tannins repel herbivores and protect plants from pathogens (Lattanzio et al 2006 ), and their presence can determine fruit attractiveness to potential seed dispersers (Kollmann and Grubb 2002 ).…”

Section: Discussionmentioning

confidence: 99%

Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits

Konarska

Domaciuk

2017

Protoplasma

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Many Viburnum species are popular ornamental shrubs and, simultaneously, highly valued medicinal plants as a source of many bioactive compounds, including antioxidants. Viburnum bark, flowers, and fruits are widely used in traditional and folk medicine, and the fruits of some species are used as cooking ingredients. The knowledge of the microstructure of Viburnum fruits and the accumulation sites of bioactive substances in these organs is rather poor. Comparative analyses of the microstructure of ripe Viburnum opulus and Viburnum lantana drupes were carried out using light, scanning, and transmission electron microscopes. The location of various groups of metabolites in the fruits of both species was determined with the use of histochemical tests and fluorescence microscopy. Additionally, the major antioxidants, i.e. carotenoids, polyphenols, and flavonoids, were quantified and a number of morphometric traits of the drupes were presented. The V. opulus and V. lantana fruits were found to differ in some morphological traits and in many characteristics of the pericarp anatomy and ultrastructure. It was shown that the Viburnum fruits contained lipids and lipid compounds (carotenoids, essential oils, steroids, and saponins), polyphenols (tannins, flavonoids, and anthocyanins), pectins, and proteins. The fruits of V. opulus contained greater quantities of carotenoids, polyphenols, flavonoids, steroids, and pectins than the V. lantana drupes, whereas the latter were characterised by higher contents of essential oils, saponins, and proteins. The metabolites were located in different pericarp layers, but the greatest amounts were identified in the drupe skin.

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“…In persimmon (Diospyros kaki), the microstructure and accumulation of soluble PAs of the so called tannin cells has been found related to fruit astringent taste 2,3 , potentially affecting fruit palatability for frugivorous animals 4 . Interestingly, soluble tannins are reduced throughout persimmon fruit development and maturation 3,5 , providing a way to channel the action of frugivores when seeds are fully viable and ready for dispersal. In addition to a poorly known mechanism involving the transcriptional repression of PA biosynthetic enzymes 6 , soluble PA content is reduced during fruit ripening by the production of acetaldehyde by seeds, leading to PA insolubilization and the subsequent astringency loss 7,8 .…”

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confidence: 99%

MBW complexes impinge on anthocyanidin reductase gene regulation for proanthocyanidin biosynthesis in persimmon fruit

Gil-Muñoz

Sánchez‐Navarro

Besada

et al. 2020

Sci Rep

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MBW protein complexes containing MYB, bHLH and WD40 repeat factors are known transcriptional regulators of secondary metabolites production such as proanthocyanidins and anthocyanins, and developmental processes such as trichome formation in many plant species. DkMYB2 and DkMYB4 (MYB-type), DkMYC1 (bHLH-type) and DkWDR1 (WD40-type) factors have been proposed by different authors to take part of persimmon MBW complexes for proanthocyanidin accumulation in immature fruit, leading to its characteristic astringent flavour with important agronomical and ecological effects. We have confirmed the nuclear localization of these proteins and their mutual physical interaction by bimolecular fluorescence complementation analysis. In addition, transient expression of DkMYB2, DkMYB4 and DkMYC1 cooperatively increase the expression of a persimmon anthocyanidin reductase gene (ANR), involved in the biosynthesis of cis-flavan-3-ols, the structural units of proanthocyanidin compounds. collectively, these data support the presence of MBW complexes in persimmon fruit and suggest their coordinated participation in ANR regulation for proanthocyanidin production.

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Microstructural changes while persimmon fruits mature and ripen. Comparison between astringent and non-astringent cultivars

Cited by 45 publications

References 15 publications

Development of a preliminary sensory lexicon for mate tea

Development of a preliminary sensory lexicon for mate tea

Differences in the fruit structure and the location and content of bioactive substances in Viburnum opulus and Viburnum lantana fruits

MBW complexes impinge on anthocyanidin reductase gene regulation for proanthocyanidin biosynthesis in persimmon fruit

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