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

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

Investigation of Using Natural Aromatizers of Lemon Essential Oil in Ayurvedic Culinary

There was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpenoid one, obtained by the gas-chromatographic analysis on a nozzle column with a stable dynonyl phthalate fraction by the standard method.A classic salad sauce “Vinaigrette” was chosen as a research subject. The introduction of natural aromatizers was conducted at the final stage of mixing olive oil and other ingredients of the dish. The optimal amount of aromatizers was determined empirically by sensor analysis results. During the studies, it has been established, that a fraction of lemon essential oil No. 1 must be introduced in amount 0,1 g for 1000 g of the ready product, a fraction of lemon essential oil No. 2 – 0,125 g for 1000 g of the ready product.As far as terpenes and terpenoids of lemon essential oil are natural substances of the initial raw material, stimulating food juices extraction, it allows to state about the activation of so-called “digestive fire” at using the aromatized sauce

Protective Effect of Lemon (Citrus Limon L.) Ethanol Extract Cream as an Antioxidant Against Exposure to Ultraviolet B Rays in the Skin of Male Wistar (Rattus Norvegicus) Rats

Background: Indonesia is an archipelagic country and one of the tropical countries that get sun exposure all the time. Sun exposure can have beneficial and detrimental effects in life. Exposure to radiation can cause acute effects in the form of erythema through the inflammatory process. Antioxidants are substances that can protect the body from damage caused by ROS. Natural antioxidants can be found in vegetables and fruits, one of which comes from lemon extract (Citrus limon L.). Lemon extract is known to have various chemical contents with active compounds in the form of flavonoids and phenols which can act as antioxidants. The aim of this research was to determine the protective effect that can be produced by lemons on UVB exposure in the skin of male wistar rats.Methods: This research uses the true experimental post test only control group design method. Samples were divided into three treatment concentrations, namely ethanol extract of lemon 5%, 10%, and 20%.Result: After testing for normality, the significance value was obtained (p <0.05). Based on the results of the normality and homogeneity test, the results of the data distribution are not normal and the homogeneous tests of the hypotheses used are the Kruskal-Wallis non-parametric test. Kruskal-Wallis non-parametric test results showed a significant difference with the significance value (p = 0.001). The best degree of erythema score was found in the cream of 10% ethanol extract of lemon with an average of 0.8 ± 0.84.Conclusion : The ethanol extract of lemon (Citrus limon L.) cream in a certain dosage has a significant effect on reducing the erythema degree score in the back skin of male Wistar rats (Rattus norvegicus) after exposure to UVB rays

AKTIVITAS ANTIOKSIDAN DAN SIFAT FISIKOKIMIA MINUMAN SEDUH HERBAL DAUN KELOR DENGAN PENAMBAHAN DAUN ALPUKAT DAN LEMON

Moringa leaf herbal drink is a functional drink that is beneficial for the body. Moringa leaves, avocado leaves and lemons are ingredients that have active compounds that are good for the body, especially in warding off free radicals. An innovative Moringa leaf herbal drink was created with the addition of avocado and lemon leaves. The study aims to find out the effects of the addition of avocado and lemon leaves on herbaceous beverages in terms of the content of antioxidant activity and physical chemical properties such as total phenol, total flavonoids, pH, color intensity, total soluble density (TPT) and organoleptic tests. The test results were analyzed using Analysis of Variance (ANOVA) on SPSS applications with a significance of 5% when significant after the Duncan Multiple Range Test. (DMRT). The results of the study showed that the addition of avocado and lemon leaves to herbaceous soft drinks had no effect on antioxidant activity, total phenol, total flavonoids, pH, and organoleptic tests, and did not affect the total soluble density and color intensity

Unreduced megagametophyte production in lemon occurs via three meiotic mechanisms, predominantly second-division restitution

Unreduced (2n) gametes have played a pivotal role in polyploid plant evolution and are useful for sexual polyploid breeding in various species, particularly for developing new seedless citrus varieties. The underlying mechanisms of 2n gamete formation were recently revealed for Citrus reticulata but remain poorly understood for other citrus species, including lemon (C. limon [L.] Burm. f.). Here, we investigated the frequency and causal meiotic mechanisms of 2n megagametophyte production in lemon. We genotyped 48progeny plants of two lemon genotypes, “Eureka Frost” and “Fino”, using 16 Simple Sequence Repeat (SSR) and 18 Single Nucleotide Polymorphism (SNP) markers to determine the genetic origin of the progenies and the underlying mechanisms for 2n gamete formation. We utilized a maximum-likelihood method based on parental heterozygosity restitution (PHR) of centromeric markers and analysis of PHR patterns along the chromosome. The frequency of 2n gamete production was 4.9% for “Eureka Frost” and 8.3% for “Fino”, with three meiotic mechanisms leading to 2n gamete formation. We performed the maximum-likelihood method at the individual level via centromeric marker analysis, finding that 88% of the hybrids arose from second-division restitution (SDR), 7% from first-division restitution (FDR) or pre-meiotic doubling (PRD), and 5% from post-meiotic genome doubling (PMD). The pattern of PHR along LG1 confirmed that SDR is the main mechanism for 2n gamete production. Recombination analysis between markers in this LG revealed partial chiasma interference on both arms. We discuss the implications of these restitution mechanisms for citrus breeding and lemon genetics. (Résumé d'auteur

Lemon Classification Using Deep Learning

Abstract : Background: Vegetable agriculture is very important to human continued existence and remains a key driver of many economies worldwide, especially in underdeveloped and developing economies. Objectives: There is an increasing demand for food and cash crops, due to the increasing in world population and the challenges enforced by climate modifications, there is an urgent need to increase plant production while reducing costs. Methods: In this paper, Lemon classification approach is presented with a dataset that contains approximately 2,000 images belong to 3 species at a few developing phases. Convolutional Neural Network (CNN) algorithms, a deep learning technique extensively applied to image recognition was used, for this task. The results: found that CNN-driven lemon classification applications when used in farming automation have the latent to enhance crop harvest and improve output and productivity when designed properly. The trained model achieved an accuracy of 99.48% on a held-out test set, demonstrating the feasibility of this approach

An innovative solid liquid extraction technology: use of the naviglio extractor for the production of lemon liquor.

This document is a review on solid-liquid extractive techniques and describes an innovative solid-liquid extraction technology using the Naviglio Extractor®. Also explained is an application for the production of alcoholic extract from lemon peel. The alcoholic extract, mixed with a sugar and water solution in the right proportions is used to make a well known Italian lemon liquor commonly named "limoncello". Lemon liquor is obtained utilizing the Naviglio Extractor®; the procedure used is fast and efficient and uses about half the weight of lemon peel per volume of ethyl alcohol used for the extraction of the odorous and taste responsible compounds, compared to the commonly used extraction procedures. To test the consumer’s preference and compare the taste of the liquor obtained with that obtained by peel maceration from the same lot of lemons and obtained using the traditional recipe, a consumer test has been carried out. One hundred people, chosen from among frequent consumers of limoncello, tasted the two lemon liquors, and evaluated intensity of aroma, colour, alcohol taste and sweetness. In about 81% of the preferences, the liquor obtained using the Naviglio Extractor® was preferred. The extraction process used allows the ethanol from used up lemon peel to be totally recovered so that these can be disposed of as non toxic waste or used in agriculture or as cattle feed

Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste

The effects of different solvents on the recovery of (i) extractable solids (ES), (ii) total phenolic compounds (TPC), (iii) total flavonoid content (TFC), (iv) vitamin C, and (v) antioxidant activity from lemon pomace waste were investigated. The results revealed that solvents significantly affected the recovery of ES, TPC, TFC, and antioxidant properties. Absolute methanol and 50% acetone resulted in the highest extraction yields of TPC, whereas absolute methanol resulted in the highest extraction of TFC, and water had the highest recovery of vitamin C. 50% ethanol, and 50% acetone had higher extraction yields for TPC, and TFC, as well as higher antioxidant activity compared with their absolute solvents and water. TPC and TFC were shown to be the major components contributing to the antioxidant activity of lemon pomace