Drone Production by the Giant Honey Bee Apis dorsata F. (Hymenoptera: Apidae)

This study investigates male (drone) production by the giant honey bee (Apis dorsata F.). The entire brood populations from 10 colonies were counted to determine the immature population of drones relative to workers. As the condition of each cell was determined the cell’s position and content were noted using the Microsoft Excel platform. The contents of the brood comb, including eggs, larvae, prepupae, capped worker pupae, capped drone pupae, pollen storage cells and finally empty brood cells were recorded. Results reveal the percent of pupal drones averaged 5.9 ± 6.2% of the total pupal cohort with a range of 0.1 to 17.3%. The size of the drone pupal population relative to the worker pupae was highly variable and displayed no correlation (r2 = 0.076).  Pupal drone distribution was scattered throughout the brood comb in a random manner when drone populations were low; in instances of higher drone production, the drones appeared in banded patterns concomitant with the worker pupal distribution

A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest

This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations

A Novel Integrative Methodology for Research on Pot-honey Variations During Post-harvest

This novel review of analytical methods for pot-honey research was intended to provide concise references to a 35-day post-harvest experiments at 30 °C, in an integrated study. Diverse methods were selected from specialized literature, from the AOAC (Association of Official Analytical Chemists), and the International Honey Commission. Besides the geographical and seasonal origin, the pot-honey I.D. consists of entomological and botanical identifications, the latter performed by acetolyzed or natural melissopalynology. The methods of this integrative study included: 1. Physicochemical analysis (Aw, color, moisture, pH, free acidity, lactone acidity, total acidity, hydroxymethylfurfural (HMF), and sugars by highperformance liquid chromatography HPLC), 2. Targeted proton nuclear magnetic resonance 1H-NMR metabolomics (sugars, ethanol, HMF, aliphatic organic acids, amino acids, and botanical markers), 3. Biochemical composition (flavonoids, polyphenols), 4. Antioxidant activity (ABTS 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid-free radical scavenging assay, DPPH 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay, ferric reduction assay FRAP), 5. Microbial counts (aerobic plate, yeast and mold, Bacillus, and lactic acid bacteria count), 6. Honey microbiome profiling via independent-culture method: high-throughput bacteria and fungi based on amplicon sequencing approaches, 7. Sensory evaluation (odor, aroma, taste, persistence), and 8. Honey authenticity and biosurfactant tests by an interphase emulsion. A further section was included to provide basic information on the results obtained using each method. This was needed to explain the interacting components derived from pot-honey processing within the stingless bee nest and post-harvest transformations

Recovery of Orange Peel Essential Oil from ‘Sai-Namphaung’ Tangerine Fruit Drop Biomass and Its Potential Use as Citrus Fruit Postharvest Diseases Control

In this study, we assessed the quality of essential oil recovered from fruit drop biomass and assessed its usefulness in preventing postharvest diseases in the tangerine ‘Sai-Namphaung’. Greening was the primary cause of the fruit drop, based on the enduring symptoms and occurrence of the disease in the area. Limonene, together with the presence of β-pinene and linalool, was discovered to be prevalent in essential oils of tangerine fruit peel, particularly that of ‘Sai-Namphaung’. Through isolation of citrus postharvest fungi, we were able to identify four genera which were later DNA sequenced using Internal Transcribed Spacer: ITS and subjected to Basic Local Alignment Search Tool (BLAST), with a high possibility (>98% similarity) of being Penicillium digitatum, Colletotrichum gloeosporioides, Fusarium sarcochrum and Geotrichum candidum. Essential oil from ‘Sai-Namphaung’ and ‘Fremont’ peel biomass positively inhibited green mold rot and citrus anthracnose caused by P. digitatum, C. gloeosporiodes, but were less effective than the commercial citrus oil and Zanthoxylum myriacanthum oil. This is the first evidence of ‘Sai-Namphaung’ postharvest diseases caused by these two fungi and their controls using citrus essential oil

Evaluation of Markers Associated with Physiological and Biochemical Traits during Storage of ‘Nam Dok Mai Si Thong’ Mango Fruits

Mango ‘Nam dok mai si thong’ is in high demand worldwide, displaying desirable attributes which include a particularly sweet flavour and visually appealing appearance. Physiological and biochemical changes that occur in the fruit post-harvest are key factors in determining fruit quality and, consequently, predicted shelf life. In order to understand which post-harvest markers play crucial roles during the ripening process, as well as those which are a consequence of disease infection and physical damage caused by essential oil vapour, partial least squares (PLS) correlation models were used. During storage, physiochemical (percent weight loss, peel colour, firmness, pH, and peel electrolyte leakage) and biochemical (titratable acidity, total soluble solids, total phenolic compounds, total flavonoid compounds, antioxidants, total sugar, and reducing sugar content) parameters, as well as near-infrared (NIR) spectra, were monitored and correlated with visual post-harvest physiological responses. The majority of analysed markers displayed distinct relationships with the ripening process of mangoes, where for non-destructive parameters (R2 = 0.86), lightness (L*) and b* value were notably significant, and for destructive parameters (R2 = 0.79), pH and total soluble solids were notably significant. Similarly, the same markers were also correlated with physical damage and post-harvest mango disease infection severity, possibly through polysaccharide deformation and activation of browning-related enzymes. NIR imaging results also revealed the absorbent regions involved in biochemical alterations (water and enzymes; absorbance at 1170 nm, 1400–1500 nm, and 2150–2250 nm) that pertain to the fruit’s quality. The findings from this work provide an initial step towards the development and assessment of quality measures for ‘Nam dok mai si thong’ mango

Recovery of Orange Peel Essential Oil from ‘Sai-Namphaung’ Tangerine Fruit Drop Biomass and Its Potential Use as Citrus Fruit Postharvest Diseases Control

In this study, we assessed the quality of essential oil recovered from fruit drop biomass and assessed its usefulness in preventing postharvest diseases in the tangerine ‘Sai-Namphaung’. Greening was the primary cause of the fruit drop, based on the enduring symptoms and occurrence of the disease in the area. Limonene, together with the presence of β-pinene and linalool, was discovered to be prevalent in essential oils of tangerine fruit peel, particularly that of ‘Sai-Namphaung’. Through isolation of citrus postharvest fungi, we were able to identify four genera which were later DNA sequenced using Internal Transcribed Spacer: ITS and subjected to Basic Local Alignment Search Tool (BLAST), with a high possibility (>98% similarity) of being Penicillium digitatum, Colletotrichum gloeosporioides, Fusarium sarcochrum and Geotrichum candidum. Essential oil from ‘Sai-Namphaung’ and ‘Fremont’ peel biomass positively inhibited green mold rot and citrus anthracnose caused by P. digitatum, C. gloeosporiodes, but were less effective than the commercial citrus oil and Zanthoxylum myriacanthum oil. This is the first evidence of ‘Sai-Namphaung’ postharvest diseases caused by these two fungi and their controls using citrus essential oil

Aromatic Profile Variation of Essential Oil from Dried Makwhaen Fruit and Related Species

The aim of this research is to evaluate the relationship between genotype, phenotype, and chemical profiles of essential oil obtained from available Zanthoxylum spp. Three specimens of makhwaen (MK) distributed in Northern Thailand were genetically and morphologically compared with other Zanthoxylum spices, known locally as huajiao (HJ) and makwoung (MKO), respectively. HJ was taxonomically confirmed as Z. armatum while MKO and MK were identified as Z. rhetsa and Z. myriacanthum. Genetic sequencing distributed these species into three groups accordingly to their confirmed species. Essential oil of the dried fruits from these samples was extracted and analyzed for their chemical and physical properties. Cluster analysis of their volatile compositions separated MKO and MK apart from HJ with L-limonene, terpinen-4-ol, β-phellandrene, and β-philandrene. By using odor attributes, the essential oil of MKO and MK were closely related possessing fruity, woody, and citrus aromas, while the HJ was distinctive. Overall, the phenotypic characteristic can be used to elucidate the species among makhwaen fruits of different sources. The volatile profiling was nonetheless dependent on the genotypes but makwoung and makhwaen showed similar profiles

Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality

Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of ‘mahachanok’ and ‘nam dok mai’ could be distinguished from ‘chok anan’ and ‘kaew’ on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. ‘chok anan’ was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP