Search

This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality. [ABSTRACT FROM AUTHOR]

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality.

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to effectively utilize the industrial advantages of peach planting and laying hens breeding, and explore the construction of “Pinggu scheme” for resource utilization of chicken manure, flat peach was used as the experimental object, and fresh chicken manure, chicken manure organic fertilizer and sheep manure organic fertilizer were used as base fertilizer, respectively. The results showed that the contents of glucose, fructose, calcium, sodium, magnesium and other trace elements in flat peach in chicken manure organic fertilizer group were significantly higher than those in other treatments (P＜0.01), and the contents of citric acid and malic acid were significantly lower than those in other treatments (P＜0.01). The contents of pectin and soluble solids in flat peach in chicken manure organic fertilizer group were significantly higher than those in fresh chicken manure group (P＜0.01). After the peach was ripe, the content of soil organic matter in chicken manure organic fertilizer group was significantly lower than that in sheep manure organic fertilizer group (P＜0.05), but there was no significant difference with fresh chicken manure group (P＞0.05). There were no significant differences in weight, size, vitamin C, contents of nitrogen, phosphorus and potassium in soil and contents of cadmium, mercury, lead, chromium, copper and other heavy metals among the three treatment groups (P＞0.05).The results showed that chicken manure organic fertilizer could provide rich organic matter, nitrogen, phosphorus and potassium, and significantly improve the nutritional content of pectin and soluble solids in flat peach. [ABSTRACT FROM AUTHOR]

Flat peach, a predominant fruit consumed in China, is highly susceptible to softening and perishable. The impact of 1-methylcycloproene (1-MCP) fumigation combined with ε-poly-L-lysine (ε-PL) on softening and postharvest reactive oxygen species (ROS) and phenylpropanoid pathway metabolisms in peaches and its relationship to disease resistance were investigated. Findings revealed that a combination of 1 µL L−1 1-MCP and 300 mg L−1 ε-PL effectively suppressed the activity of cell-wall-degrading enzymes and the disassembly of cell wall structure, thus maintaining higher firmness and lower decay incidence. Compared to the control group, the synergistic approach bolstered enzymatic responses linked to disease resistance and ROS-scavenge system, consistently preserving total phenolics, flavonoids, ascorbic acid, and glutathione levels. Concurrently, the accumulation of hydrogen peroxide and malondialdehyde was significantly diminished post-treatment. These results show that there is good synergistic effect between 1-MCP and ε-PL, which could effectively maintain the quality of flat peach fruit by modulating cell wall metabolism and enhancing the resistance. [ABSTRACT FROM AUTHOR]

Flat peach [Prunus persica (L.) Batsch var. platycarpa] is a variant of ordinary peach with a unique flat shape. It is well known for its shape and delicious fruits (Miao et al. 2022). Although flat peach has a long history of cultivation in China, until the beginning of the 20th century, flat peach was only distributed as a minor variety in the main peach-producing areas of China. In terms of flat peach cultivars, only 46 of the 709 peach cultivars listed in Peach Genetic Resource in China (Wang et al. 2012) are flat peach cultivars, and most of them are flat landraces. Several problems have been noted previously in flat peach cultivars, including poor closure of the blossom end (blossom-end scarring in mild cases and cracking in severe cases), cracked stone in some cultivars (loss of commercial value in severe cases), nonsymmetrical fruit shape, small flesh, and low yield (Wang 2021). Many of the shortcomings of flat peach cultivars are intrinsic problems of the cultivars, which are difficult to improve through cultivation measures. This is the key factor limiting the large-scale promotion of flat peach cultivation in China. For many years, peach breeders in China have been devoted to the genetic improvement of flat peach, and some improved flat peach cultivars have been released, for instance, ‘Pocket Zaoban’ (Jiang et al. 2007) and ‘124 Pantao’ (Ma et al. 2003). However, problems persist in these cultivars, including small fruits, soft flesh, and blossom-end cracks. Only a few flat peach cultivars have good overall performance. In recent years, the Zhengzhou Fruit Research Institute (ZFRI), Chinese Academy of Agricultural Sciences (CAAS), identified genetic sources of flat peach with slow or nonmelting flesh, a well-closed blossom end, and little or no cracking. They were hybridized with high-quality peach and nectarine cultivars or selections. After multiple generations of improvement, breakthroughs were made in early flat peach breeding, and a series of flat peach cultivars with excellent comprehensive traits have been produced. These cultivars are favored by fruit farmers in the main peach-producing areas in China. Hence, the main problems in flat peach cultivation are expected to be solved, which will help expand the cultivation area of flat peach. ‘ZhongPan 101’ and ‘ZhongPan 102’ are two yellow-flesh flat peach cultivars 45 released from the ZFRI, CAAS. These two cultivars produce large, well-shaped, high-quality fruits with a completely closed stylar end and high yield. Three years of evaluation has confirmed that the peach trees of the two cultivars are stable. ‘ZhongPan 101’ and ‘ZhongPan 102’ were well adapted to climate of the middle and lower reaches of the Yellow River; have performed well in Henan, Jiangsu, and Anhui Provinces; and are suggested for trial wherever ‘ZhongYouPan 9’ is grown.

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Flat peach, a predominant fruit consumed in China, is highly susceptible to softening and perishable. The impact of 1-methylcycloproene (1-MCP) fumigation combined with ε-poly-L-lysine (ε-PL) on softening and postharvest reactive oxygen species (ROS) and phenylpropanoid pathway metabolisms in peaches and its relationship to disease resistance were investigated. Findings revealed that a combination of 1 µL L−1 1-MCP and 300 mg L−1 ε-PL effectively suppressed the activity of cell-wall-degrading enzymes and the disassembly of cell wall structure, thus maintaining higher firmness and lower decay incidence. Compared to the control group, the synergistic approach bolstered enzymatic responses linked to disease resistance and ROS-scavenge system, consistently preserving total phenolics, flavonoids, ascorbic acid, and glutathione levels. Concurrently, the accumulation of hydrogen peroxide and malondialdehyde was significantly diminished post-treatment. These results show that there is good synergistic effect between 1-MCP and ε-PL, which could effectively maintain the quality of flat peach fruit by modulating cell wall metabolism and enhancing the resistance.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania , Pichia , Aspergillus , Fructobacillus , Leuconostoc , and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus , Leuconostoc , Lactobacillus , and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania, Pichia, Aspergillus, Fructobacillus, Leuconostoc, and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus, Leuconostoc, Lactobacillus, and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics.

The loss of aroma volatiles can significantly reduce the economic value of postharvest flat peach during cold storage. In this study, the mechanism of NO fumigation regulating the aroma volatiles during cold storage at 1 ± 0.5 °C was investigated. The possible effects of NO on storage quality, VOCs, enzyme activity related to the fatty acid metabolism pathway, and the level of fatty acids and amino acids in fruit were analyzed. The results indicated that treatment with 10 μL L−1 NO maintained higher VC, firmness, SSC, TA, and restrained increase of MDA as well as the rotting rate. 10 μL L−1 NO treatment significantly supported a higher abundance of aldehydes before day 18 and encouraged the production of esters after day 18 of fruit under cold storage, which was associated with higher activity of ADH, AAT, HPL and LOX after day 18.10 μL L−1 NO treatment led to higher content of unsaturated acids, including OA, LA before day 18 and maintained higher content of LeA during the whole cold storage. According to these findings, 10 μL L−1 NO treatment may be a viable strategy to preserve the main aromatic volatiles and extend the shelf life of flat peaches. • NO treated fruit maintained more abundant of aldehydes in early cold storage. • NO treated fruit promoted the production of esters in late cold storage. • NO treated fruit maintained high linalool and theaspirane in early cold storage. • NO treated regulated the pathway of volatile metabolism of terpenes. • NO treated inhibited the content of amino acids during the whole storage. [ABSTRACT FROM AUTHOR]

Flat peach is one of the famous and characteristic table fruits in Xinjiang, China, and has attracted an increasing favorite because of its high nutrition and superior flavor. To evaluate the sensory properties and nutritional value of flat peach, functional components, antioxidant capacity, and aromatic compounds of five flat peach cultivars were measured by using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results indicated that sucrose, malic acid, and chlorogenic acid were the dominant sugars, organic acids, and phenolic compounds in flat peaches, respectively. The antioxidant activity ranged from 62 to 505.46 μmol TEs 100 g−1 FW. In addition, multivariate data analysis was used to discern differences in volatile compounds among different flat peach varieties, and 11 key aroma components were identified in combination with OAV analysis. These key aroma compounds interacted to present distinct green, fruity, floral, milk-like, sweet, and peach-like attributes and could be used as characteristic markers to distinguish the aroma of flat peach from other fruits. These results will provide a comprehensive chemical characterization of the edible quality, nutritional composition, and sensory properties of the five flat peach cultivars. • The functional components and aroma characteristics of flat peaches were comprehensively analyzed firstly. • QY had a higher level of polyphenol content and exhibited better antioxidant capacity than other four flat peach cultivars. • The key aroma compounds of five flat peach cultivars were successfully identified. • All tested flat peach cultivars grown in Xinjiang presented similar characteristic aromas. [ABSTRACT FROM AUTHOR]

The effects of 1-methylcyclopropene (1-MCP) on the sensory quality of the 'Yulu' flat peach fruit were determined using electronic tongue, electronic nose, LC-MS/MS, and HS-SPME-GC-MS. A total of 90 taste compounds and 49 volatile compounds were quantified. Of these, 15–21 types of aroma compounds with odor activity values (OAV) > 1 were considered as the most significant volatiles. 1-MCP significantly affected the levels of soluble sugars, organic acids, free amino acids, phenolics, amygdalin, and volatile compounds. 1-MCP slowed the increase in alanine and γ-aminobutyric acid in fruit during ripening and senescence. 1-MCP also increased the level of proline in fruits, and decreased that of glutamic acid, glutamine, and serine. 1-MCP significantly inhibited the decline in procyanidins after six to ten days of storage. During fruit senescence, the level of free esters markedly increased; however, 1-MCP reduced this level. Fruits treated with 1-MCP contained more β-myrcene and linalool and fewer lactones. β-Damascenone, (E)-2-nonenal, (E)-2-hexenal, γ-decalactone had the highest OAVs. The PCA biplot revealed that fruit shelf-life duration had a greater effect on taste than 1-MCP, while 1-MCP had a greater impact on aroma. Our findings provide a basis for the use of 1-MCP to preserve flat peaches in the future. • Taste and aroma were profiled by electronic senses, LC-MS/MS, and HS-SPME-GC-MS. • Fruit shelf-life duration had a greater effect on taste than 1-methylcyclopropene (1-MCP). • Flavor-related primary and secondary metabolites in fruits were markedly affected by 1-MCP. • 1-MCP had a greater effect on aroma than taste. [ABSTRACT FROM AUTHOR]