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At present, Mashup development has attracted much attention in the field of software engineering. It is the focus of this article to use existing open APIs to meet the needs of Mashup developers. Therefore, how to select the most appropriate open API for a specific user requirement is a crucial problem to be solved. We propose a Hybrid Open API Selection Approach for Mashup development (HyOASAM), which consists of two basic approaches: one is a user-story-driven open API discovery approach, and the other is multidimensional-information-matrix- (MIM-) based open API recommendation approach. The open API discovery approach introduces user stories in agile development to capture Mashup requirements. First, it extracts three components from user stories, and then, it extracts three corresponding properties from open API descriptions. Next, the similarity calculation is performed on two sets of data. The open API recommendation approach first uses MIM to store open APIs, Mashups, and the invoking relationship between them. Second, it enters the matrix obtained in the previous step into a factorization machine model to calculate the association scores between the Mashups and the open APIs, and TOP-N open API lists for creating the Mashup are obtained. Finally, experimental comparison and analysis are carried out on the PWeb dataset. The experimental results show that our approach has improved significantly. [ABSTRACT FROM AUTHOR]

O-methylation of flavonoids is an important modification reaction that occurs in plants. O-methylation contributes to the structural diversity of flavonoids, which have several biological and pharmacological functions. In this study, an O-methyltransferase gene (CrOMT2) was isolated from the fruit peel of Citrus reticulata, which encoding a multifunctional O-methyltransferase and could effectively catalyze the methylation of 3'-, 5'-, and 7-OH of flavonoids with vicinal hydroxyl substitutions. Substrate preference assays indicated that this recombinant enzyme favored polymethoxylated flavones (PMF)-type substrates in vitro, thereby providing biochemical evidence for the potential role of the enzyme in plants. Additionally, the cytotoxicity of the methylated products from the enzymatic catalytic reaction was evaluated in vitro using human gastric cell lines SGC-7901 and BGC-823. The results showed that the in vitro cytotoxicity of the flavonoids with the unsaturated C2-C3 bond was increased after being methylated at position 3'. These combined results provide biochemical insight regarding CrOMT2 in vitro and indicate the in vitro cytotoxicity of the products methylated by its catalytic reaction. [ABSTRACT FROM AUTHOR]

Highlights • Large temperature difference in postharvest process harm the storability of Ponkan fruit. • Transporting at 5 °C–15 °C was applicable for quality maintenance of Ponkan stored for less than 60 days. • Low transportation temperature (5 °C) was more favorable for Ponkan stored for more than 90 days. Abstract Ponkan (Citrus reticulata Blanco cv. Ponkan) is one of the widely grown and economically important citrus fruit species in China. Present study investigated the dynamic changes of Ponkan fruit' storability in different storage period and under alternating temperature during the postharvest transportation and shelf life, aiming to find out an efficient and energy-saving transportation scheme for Ponkan fruit at different storage stage. The results showed that, the elongation of storage time and the higher transport temperature led to the increase of decay rate. The juice yield continued to decrease, without affecting by the transportation temperatures. The rind color turn yellow rapidly (with the citrus color index (CCI) increased from 3.61 to 9.25) during the first two months, and remained stable during the following period. The higher transportation temperature accelerated the rind color development. The total soluble solids (TSS) increased during the first month (from 11.21% to 13.25%), remained stable in the second and third months, and then decreased slightly in the fourth month, which was not evidently influenced by the transportation temperature. The titratable acidity (TA) showed a continuous decline which was accelerated by the high transportation temperature. The ethanol and aldehyde contents continue to increase and were not significantly affected by the transportation temperature. The total flavonoids content decreased during the transportation and shelf life of the newly harvested Ponkan fruit, while remained stable and was not significantly affected by the transportation temperature in the four months of storage. The alternating temperature of transportation affected the storability of Ponkan fruit at different storage periods. These finding provided a theoretical basis for the selection of transportation temperature from economic perspective. [ABSTRACT FROM AUTHOR]