Impact of a new nucleo-cytoplasmic composition on the citrus fuit quality : [23]

Organic acids, sugars and carotenoids are implied in the fruit quality. A cybrid has been obtained by symmetric protoplast fusion between Willow leaf mandarin (Citrus deliciosa Ten.) and Eureka lemon (Citrus limon (L.) Buno.). The cybrid possessed nuclear genome and chloroplasts of Eureka lemon plus mitochondria from Willow leaf mandarin. Impact of new mitochondria on the internal fruit quality has been studied. Organic acids, sugars and carotenoids were quantified by HPLC on fruit pulp of Willow leaf mandarin, Eureka lemon and the cybrid. Compounds identified in cybrid fruit pulp were compared to those from fruits of his two diploid parents. The cybrid was found to be very close to lemon parent in biosynthesis of components involved in citrus fruit quality (Organic acids, sugars and carotenoids) although the presence of Willow leaf mandarin mitochondria in the cybrid cells. The results obtained confirm that the main genetic information for sugars, organic acids and carotenoids biosynthesis are contained in the nucleus. No significant difference is observed in sugars and carotenoid pulp fruit between the cybrid and the lemon but the organic acids level are slightly modified in quantity in the cybrid probably because of a nucleo-mitochondria interaction. Cybridisation should be used in citrus as a strategy to breed specific traits associated with mitochondrial genomes such as male sterility without affecting the main organoleptic and nutritional qualities. (Texte intégral

Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates

Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates. A first attempt to demonstrate such a relationship was made by evaluating the following flavour attributes: volatile aroma upon opening the pods, pulp sweetness, pulp acidity, pulp astringency, pulp flavour intensity and type, overall preference for pulp taste, and degree of bitterness of the cotyledon. Blind pulp tasting was carried out by a six-person panel of ripe fruits of nine cocoa clonal varieties, representing different genetic origins, several of which are well known for their contrasting sensory traits of their chocolates. Overall pulp preference was significantly related to the known fine flavour potential of the cocoa varieties tested, whereas specific pulp flavour attributes appeared related to specific types of fine flavour of the tested cocoa genotypes. One striking example was the EET 62 clone (Nacional x Trinitario), which displayed a "jasmine" flower odour upon opening the ripe fruit, sweet pulp with an intensive pleasant flavour that was identified as floral and fruity. These flavour attributes are apparently related to the known typical "Arriba" flavour of the EET62 clone. The typical fresh-fruit Trinitario cocoa flavour of the ICS 1 clone appeared to be related to a balanced combination of relatively high acidity and sweetness and a moderate citrus-like flavour of its pulp. On the other side, the pulp of the potentially low-flavour CCN51 clone was rated as very astringent and acid, with low flavour intensity and quality. The pulp of the Pandora 1 clone from Colombia was characterised by a sour sop (Guanabana) flavour and may therefore represent a new interesting type of fine-flavour cocoa. These results suggest that a significant part of fine-flavour attributes of cocoa products (excluding basic cocoa flavour) can be related to sensory traits identifiable in the pulp of ripe cocoa pods. The effect of the pulp flavour environment on the taste of chocolates was further experimentally demonstrated by adding equal quantities of aromatic pulp of two tropical fruit species (Theobroma grandiflorum and Anona muricata) with Amelonado beans during the fermentation process. The chocolates obtained by this method revealed the 2 presence of the typical flavour attributes of T. grandiflorum and A.muricata. This shows that the added aromatic compounds are absorbed by the cocoa cotyledon during the fermentation process. An amateur public in Montpellier, France, showed high levels of preference for the chocolates that had acquired flavours of T. grandiflorum and A. muricata in comparison to that of the pure Amelonado control treatment. The combined findings suggest that: 1) Rapid screening of germplasm and of breeding populations for pulp characteristics can be attempted to select cocoa varieties that display good potential for known as well as for new fine flavor traits, 2) Chocolate flavors can be modified substantially by adding aromatic substances to cocoa beans during the fermentation process. The further development of such an innovative way to produce cocoa liquors and chocolates with enhanced and/or modified flavour profiles is expected to have important commercial applications. It would also provide new opportunities for the use of aromatic tropical fruit pulps that are often under-utilized and under-valued. (Résumé d'auteur

Enrichment on quality of aonla (Emblica officinalis G.) fruit bars by blending

The main objective of the study was to standardize enrichment of aonla pulp to develop fruit bars. The experiment was laid out in Completely Randomized Design (CRD) with 10 treatments. Aonla pulp was blended with 25 to 75% of different fruit (mango, papaya and jackfruit) pulp viz. Aonla pulp, Aonla with mango, papaya and jackfruit in different proportion of 3:1, 1:1 and 1:3 each fruit respectively. The initial moisture content was higher in aonlapulp enriched with mango pulp in 1:3 proportions. Enrichment of aonlapulp with fruit pulp of mango, papaya and jackfruit reduced the ascorbic acid, titratable acidity and tannin content of the resultant fruit bars compared to that from pure aonla pulp, which is an indication in the reduction of astringency. Enrichment also resulted in an increase in total soluble solids, reducing, non-reducing and total sugars of the resultant fruit bars. Enrichment of aonla pulp with fruit pulp of provitamin A rich fruits like mango, papaya and jackfruit showed a rise in total carote-noids and reduced astringency and acidity, thereby resulting in fruit bars with altered palatability and enhanced nutrition. Enriched fruit bars contained three vital antioxidants viz. Vitamin C, carotenoids and polyphenols of all the treatments, enriched fruit bar containing 25 % aonlaand 75 % mango (T4) was found superior in organoleptic evaluation

Pembuatan Selai Campuran Buah Pepaya dan Buah Terung Belanda

The research aimed were to get the best jam from papaya fruit pulp and tamrillo fruit pulp. The experiment research used Completely Randomized Design (CRD), with 5 treatments as follows: PT1 (80% papaya pulp and 20% tamarillo pulp), PT2 (65% papaya pulp and 35% tamarillo pulp), PT3 (50% papaya pulp and 50% tamarillo pulp), PT4 (35% papaya pulp and 65% tamarillo pulp), and PT5 (20% papaya pulp and 80% tamarillo pulp). The data obtained were analyzed statistically using ANOVA and DNMRT at 5% level. The best treatment jam of this resarch was the jam from treatment of PT5 (20% papaya pulp and 80% tamarillo pulp). The best treatment has moisture content 21.22%, ash content 0.26%, total dissolved solids content 65.33%, fiber content 2.44% and acidity level 3.80%, assessment of sensory test of the best treatment jam very red color, very flavorful tamarillo fruit, slightly sour sweet taste, soft texture and overall assessment of jam favored by panelist

Standardization of mixed fruit cheese from Guava (Psidiumguajava cv. Hisar Safeda) and Mango (Mangiferaindica var. Safeda) and its quality evaluation during storage

The present investigation was carried out to prepare fruit cheese, a fruit confectionery prepared by combining fruit pulp with sugar, pectin and acid from blended fruit pulp of guava (Psidiumguajava) and mango (Mangiferaindica). The storage studies of mixed fruit cheese packed in HDPE bags showed significant changes in chemical properties during three months storage. Total sugars, reducing sugars and browning increased significantly from 66.8 to 68.7 %, 21.1 to 23.4 % and 0.25 to 0.37, while carotenoids and total phenols decreased significantly from 1.2 to 0.7 mg/100g and 39.1 to 35.2 mg/100g in guava-mango cheese during storage. Carotenoids was maximum (2.5 mg/100g) in guava-mango cheese containing highest mango pulp content, while ascorbic acid and total phenols was maximum (13.0 and 54.7 mg/100g) in cheese with highest guava pulp content. The cost of production was found minimum (Rs. 140/kg) in guava-mango cheese with 100 guava: 0 mango pulp ratio and increasing concentration of mango pulp showed a increasing trend in the cost of production of fruit cheese

Transcriptional regulation of Banana EIN3-like genes: correlation with ethylene fruit responsiveness and ripening processes

Ethylene signal transduction initiates with ethylene binding at receptor proteins and terminates in a transcription cascade involving the EIN3/EIL transcription factors. In order to get more insights into the ethylene responsiveness process of banana fruit, we have isolated from banana fruit four cDNA homologs of the Arabidopsis EIN3/EIN3-Like gene, MaEILs (Musa acuminata ethylene insensitive 3-like). Sequence comparison with other banana EIL genes already registered in the database led us to conclude that, at this day, at least 5 different genes namely MaEIL1, MaEIL2/AB266318, MaEIL3/AB266319, MaEIL4/AB266320 and AB266321 exist in banana. Expression of these genes were further analysed in peel and pulp tissues, in relationship with changes of fruit ethylene responsiveness and ripening processes. MaEIL mRNAs were detected in all examined tissues but at lower level in peel than in pulp. According to tissues, MaEIL genes were differentially regulated by ripening and ethylene in mature green fruit. MaEIL2/AB266318 was the unique ripening- and ethylene-induced gene, MaEIL1, MaEIL4/AB266320 and AB266321 genes were down-regulated while MAEIL3/ AB266319 presented an unusual pattern of expression. Interestingly, a marked change was observed mainly on MaEIL1 and MaEIL3/AB266319 mRNA accumulation, concomitantly with changes in ethylene responsiveness of fruit. Data presented in this study suggest the importance of a transcriptionally step control in the regulation of EIL genes during banana fruit ripening. (Résumé d'auteur

Evaluation of fruit quality in a lemon cybrid with mandarin mitochondria

Nutritional and organoleptic qualities of fruit are currently very important objectives for plant breeders. Organic acids, sugars and carotenoids were studied by high liquid chromatography on the pulp of a citrus cybrid. This cybrid named 'WLM + EUR' (Citrus deliciosa Ten.) + (Citrus limon (L.) Burm.), inherited nuclear and chloroplasts genomes of Eureka lemon (Citrus limon (L.) Burm.) plus mitochondria from Willow leaf mandarin (Citrus deliciosa Ten.). In our work, impact of new mitochondria on fruit quality was studied during the maturity period. We observed that the cybrid was different from willow leaf mandarin and close to lemon parent. Organic acids level is slightly increased in the cybrid fruit pulp compared to Eureka lemon. No significant difference is observed in sugars and carotenoids between the cybrid and the lemon. The results confirm that mains genetic information for sugars, organic acids and carotenoids biosynthesis are contained in the nucleus. Cybridisation should be used in citrus as a strategy to breed specifie traits associated with mitochondrial genomes such as male sterility without affecting the main organoleptic and nutritional qualities. (Texte intégral

Kajian Penambahan Bubur Kulit Buah Naga Super Merah dan Tepung Ubi Jalar Putih pada Pembuatan Kukis yang Mengandung Tepung Tempe

The purpose of the study was to obtain the best formulation of super red dragon fruit peel pulp and white sweet potato flour on the nutritional value of cookie-generated and approve the SNI 01-2973-1992. The study used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study were K1 (dragon fruit super red peel pulp 5%, white sweet potato flour 30%), K2 (dragon fruit super red peel pulp 10%, white sweet potato flour 25%), K3 (dragon fruit super red peel pulp 15%, white sweet potato flour 20%) and K4 (dragon fruit super red peel pulp 20%, white sweet potato flour 15%). The result showed that the treatments provides significant effect on moisture content, ash content, protein content, and sensory assessment by hedonic the color attribute, but did notsignificantly affectedon the sensory descriptive assessment. Cookie-best treatment in this study was K1 within 4.395% moisture content, 1.928% ash content and 8.957% protein content

Relation between fruit density and beta-carotene content in ripe mango

β-carotene content is one of the main factors that determines the nutritional quality and orange color of ripe mango fruit. It is known as the pro vitamin A, and it is generally the predominant carotenoid in ripe mango. Currently, fresh fruit sector demands a reliable nondestructive indicator to better predict the nutritional quality of ripe mango, and especially in terms of β-carotene content. Fruit density has been applied in horticulture sector to predict dry matter or maturation stage of mango. It would interesting to know if it can be a relevant non-destructive indicator of the carotenoid content in fruits Therefore, the aim of this study was to identify the relationship between mango density and β-carotene content at the ripe stage. Mangoes (cv. 'Kent'), from Ivory Coast, Peru, and Brazil were selected from a mango importer in France at a green mature stage (day 0). Then, all mangoes were ripened at 18 °C and 80% of relative humidity. Color of ripe mango pulp and β-carotene contents were assessed 11 and 15 days after (day 0) corresponding to a ripe stage of consumption. Fruit density was significantly correlated to the pulp color and β-carotene contents of ripe mangoes, whatever the origin (p-value < 0.05). Mango fruits with a high density were characterized by high value of Chroma, lower value of Hue angle, and high contents in β-carotene. β-carotene content was found in range of [92-307 μg.100g.FM-1] for low density mango, and in range of [365-924 μg.100g.FM-1] for high density mango. So, fruit density, measured at the green-mature stage, could be a reliable indicator to predict the nutritional quality of mango fruit at the ripening stage, which is extremely useful for fresh fruit sector for grading or sorting mango fruit early in the supply chain