[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determ...[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms. [Method] Matured Feizixiao fruits were stored at 25 ℃ and 70%±5% relative humidity. The physiological changes happened in pericarp during storage were tested at an 8-hour interval. [Result] The fruit of Feizixiao (Litchi chinensis Sonn. cv Feizixiao) turned completely brown within 72 h after being harvested under the experimental conditions. Sharp increase of the browning index occurred from 48 to 64 hours after harvest (HAH). With the browning of pericarp,water content of the whole fruit and pericarp decreased continuingly. In contrast,there were no significant changes in the water content of pulp during the same period. MDA content,pH value and relative leakage rate of pericarp were increased during storage. Most of pigment contents including anthocyanin,flavonoid,phenols,chlorophyll a and total chlorophyll decreased. POD activity was initially increased in 32 HAH and then decreased afterwards. PPO activity was decreased continuously,while the activities of catalase and superoxide dismutase exhibited the pattern of 'increasing-decreasing-increasing' as the storage time progressed. Correlation,stepwise regression and path analyses showed that water loss of pericarp was the major factor of pericarp browning. Principal and cluster analyses showed that there were two stages of pericarp browning during the course of litchi storage. [Conclusion] Water status of pericarp was the most important factor affecting pericarp browning. The pericarp browning happened by stages,which was mainly determined by the water loss of pericarp.展开更多
To investigate the variation law of pericarp tenderness in growth progress of super sweet corn kernel, the values of pericarp tenderness of 10 super sweet corn inbreeds were measured during kernel growth, and the vari...To investigate the variation law of pericarp tenderness in growth progress of super sweet corn kernel, the values of pericarp tenderness of 10 super sweet corn inbreeds were measured during kernel growth, and the variations under differ- ent conditions were analyzed. The results showed that there existed gradient differ- ences in pericarp tenderness among the 10 materials, of which PE10 had the best pericarp tenderness, T105 took medial place, and $33205 performed worst in peri- carp tenderness. Pericarp tenderness values of these 3 inbreeds increased curvedly from 12 to 24 days after pollination, in the spring （Wuhan, Hubei） and winter （Ling- shui, Hainan） of 2014. Moreover, the average pericarp tenderness at different time points presented the same decreasing order of $33205, T105, PE10, which was not altered by enviroment. With the growth of kernel, for one material, the difference of pericarp tenderness under different environments presented a law of increment, re- duction, uniformity. As for optimum-picking time, there was four days difference be- tween the spring in Wuhan and winter in Lingshui. However, there was no obvious difference in pericarp tenderness on the optimum picking time, which indicated that growing environment could affect the variation ratio of pericarp tenderness, but it still depended on the nature of materials.展开更多
Two new cyclic diarylheptanoids juglanin A （1） and juglanin B （2） were isolated from the pericarps of Juglans regia L. Their structures were elucidated by various spectroscopic methods including 2D NMR techniques ...Two new cyclic diarylheptanoids juglanin A （1） and juglanin B （2） were isolated from the pericarps of Juglans regia L. Their structures were elucidated by various spectroscopic methods including 2D NMR techniques （COSY, HMQC, HMBC, NOESY） and HR-ESIMS.展开更多
Aroma, a complex mixture of volatile compounds, plays an important role in the perception and acceptability of tomato products by consumers. Numerous studies have reported volatile profiles in tomatoes based on measur...Aroma, a complex mixture of volatile compounds, plays an important role in the perception and acceptability of tomato products by consumers. Numerous studies have reported volatile profiles in tomatoes based on measurement of the whole fruit or pericarp tissue, however, little is understood regarding the volatile compositions in the inner tissues. The objective of this study was to investigate the differences in volatile profile between pericarp tissue and Iocular gel in tomato fruit. Based on HS-SPME-GC-MS analysis, totally 42 volatile compounds were detected in FL 47 and Tasti-Lee tomato fruits. Regardless of cultivars, a substantial higher concentration of total volatile compounds was observed in pericarp than that in/ocular gel, associated with higher levels of aldehydes, hydrocarbons, and nitrogen compounds. Pericarp tissue possessed higher levels of cis-3-hexenal, hexanal, heptanal, octanal, nonanal, cymene, terpinolene, undecane, dodecane, 2-phenylethanol, 6-methyl-5-hepten-2-one, 2-methylbutyl acetate, 1-nitro-pentane, and 1-nitro-2-phenylethane, while the abundances of 2-methylpropanal, butanal, 2-methylbutanal, 2-methyl-2-butenal, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, and 2-butanone were higher in Iocular gel. Principal component analysis （PCA） and cluster analysis using GC-MS and electronic nose （E-nose） data discriminated the two tissues.展开更多
The inheritance of purple pericarp was studied through genetic analysis using F2, BC1F1 and F3 from a cross between a purple pericarp rice variety Zixiangnuo and a white pericarp rice variety Chunjiangnuo 2. Seven pai...The inheritance of purple pericarp was studied through genetic analysis using F2, BC1F1 and F3 from a cross between a purple pericarp rice variety Zixiangnuo and a white pericarp rice variety Chunjiangnuo 2. Seven pairs of near isogenic lines （NILs） for pericarp color of rice were further constructed. Genetic analysis indicated that the purple pericarp was controlled by two complementary genes （Pb and Pp）. Agronomic trait analysis and polymorphism analysis using SSR markers on these seven pairs of NILs were used in the evaluation of near-isogenicity. No significant differences in agronomic traits were found except 1000-grain weight between the NILs. The polymorphic SSR markers for the parents were only detected in target segments of the five pairs of NILs different in Pb, which revealed the ideal near isogenicity of them. However, for the two pairs of NILs different in Pp, the polymorphic markers for the two parents were detected as well as in non-targeted segments of chromosomes 11 and 12, respectively.展开更多
The aim was to optimize ultrasonic extraction conditions and study antioxidant activities of lychee pericarp polysaccharides. The effects of extraction temperature,time,ultrasonic power,solid-liquid ratio on polysacch...The aim was to optimize ultrasonic extraction conditions and study antioxidant activities of lychee pericarp polysaccharides. The effects of extraction temperature,time,ultrasonic power,solid-liquid ratio on polysaccharides yield were investigated by single-factor experiment and orthogonal experiment to obtain optimum extraction conditions; the antioxidant activities of lychee pericarp polysaccharides were evaluated by the total antioxidant activity. Optimum extraction process was under extraction temperature of 80 ℃,extraction time of 2. 5 h,ultrasonic power of 180 W,solid-liquid ratio of 1∶ 25 g / m L; the total antioxidant activity was increased with the increasing concentration of polysaccharides. The extraction process is simple and efficient. The extraction rate of lychee pericarp polysaccharides with antioxidant activities is high.展开更多
Rice has different colors of pericarp, such as red, white and black. Red rice pericarp is rich in proanthocyanins, which have antioxidant properties and are beneficial to human health. In the present study, we analyze...Rice has different colors of pericarp, such as red, white and black. Red rice pericarp is rich in proanthocyanins, which have antioxidant properties and are beneficial to human health. In the present study, we analyzed the red-pericarp gene Rc of 419 rice landraces in Guangxi by genome-wide association study （GWAS）, and validated that the Rc gene regulated the red periearp trait in flee. By analyzing the genomie DNA of 97 red-pericarp flee eultivars, we identified two new alleles in C139 and C323. Then, the exons of Rcc＇9 and Rcc were sequenced with Sanger method, and the results demonstrated that the natural mutations within Re ene resulted in the two alleles Rcc and Rcc.展开更多
Corn pericarp and peanut hull (lignocellulosic materials) which are food industry by-products were used as substrates in this study. Alkaline hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) pret...Corn pericarp and peanut hull (lignocellulosic materials) which are food industry by-products were used as substrates in this study. Alkaline hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) pretreatments at 0%, 2.5% and 5% were used for the removal of lignin. Simultaneous Saccharification and Fermentation (SSF) and Separate Hydrolysis and Fermentation (SHF) were conducted using Aspergillus niger (strain 201201) and Saccharomyces cerevisiae (strain 26603). Aspergillus niger was added on day 1 to all samples with inoculation treatments of S. cerevisiae at one-day intervals (A = Day 1, B = Day 2, C = Day 3 and D = Day 4). Pretreatment with 2.5% H<sub>2</sub>O<sub>2</sub> was more beneficial in the removal of lignin for both substrates. Corn pericarp yielded an ethanol concentration of 22.2 g/L in C and 21.78 g/L in D of 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment. Peanut hull with 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment in D yielded a higher concentration at 10.38 g/L compared to other inoculation treatments. The highest ethanol yielded on a percentage basis for corn pericarp was 45.04% in C of 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment and 24.6% in D of 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment for peanut hull.展开更多
[Objectives]This study was conducted to confirm the existence of anthocyanins in pitaya(Hylocereus undatus)pericarp and optimize the extraction condition.[Methods]Single-factor tests were carried out on five factors:e...[Objectives]This study was conducted to confirm the existence of anthocyanins in pitaya(Hylocereus undatus)pericarp and optimize the extraction condition.[Methods]Single-factor tests were carried out on five factors:ethanol concentration,extraction temperature,ultrasonic power,solid-to-liquid ratio and extraction time.Based on the single-factor test results,four factors and three levels of process conditions were optimized by Box-Behnken design test.[Results]Anthocyanins exist in the pericarp of pitaya,and the optimum conditions were extraction temperature 49℃,ultrasonic power 120 W,extracted time 2 h and ethanol concentration 60%.Under these conditions,the average yield of anthocyanins was 80 mg/100g.[Conclusions]This study provides a theoretical basis for the extraction of anthocyanins from the pericarp of red-flesh pitaya.展开更多
The adsorption capacity of Pb(Ⅱ) on litchi pericarps was investigated as a function of temperature,pH,and adsorbent dose using batch experiments.The experimental data obtained were evaluated using adsorption equilibr...The adsorption capacity of Pb(Ⅱ) on litchi pericarps was investigated as a function of temperature,pH,and adsorbent dose using batch experiments.The experimental data obtained were evaluated using adsorption equilibrium isotherms and a kinetic model.Additionally,the removal of Pb(Ⅱ) in leachate of litchi pericarps was also evaluated.The results show that litchi pericarps exhibit a high adsorption capacity to Pb(Ⅱ),with the maximum removal efficiency occurring at a temperature of 25 ℃,a pH of 6.0-7.0 and an adsorbent dosage of 10 g/L.Langmuir and Freundlich isotherms and the pseudo-second-order kinetic model can all fit the equilibrium adsorption satisfactorily,with correlation coefficients(R^2) of 0.9935,0.9918 and 1.0,respectively.An average removal efficiency of 66.65% is found for Pb(Ⅱ) in leachate of litchi pericarps.展开更多
[Objectives]This paper aimed to study the quality standard of pummelo pericarp from Guangxi.[Methods]The medicinal material was identified by microscopy and thin-layer chromatography,and the contents of moisture,total...[Objectives]This paper aimed to study the quality standard of pummelo pericarp from Guangxi.[Methods]The medicinal material was identified by microscopy and thin-layer chromatography,and the contents of moisture,total ash,acid-insoluble ash and extract in the medicinal material were determined according to the methods of the Chinese Pharmacopoeia(2010 edition).[Results]The content limits for moisture,total ash,acid-insoluble ash and extract were determined(moisture≤12%;total ash≤6.0%;acid-insoluble ash≤0.6%;water-soluble extract≥43.0%;naringin≥10.00 mg/g).The micro-characteristics of pummelo pericarp were identified,and a thin-layer chromatography identification and content determination method was established.[Conclusions]The established method can provide an experimental basis for the formulation of quality standard for pummelo pericarp.展开更多
This article presents the overall morphological structure of the Brazil nut tree(Bertholletia excelsa)fruit pericarp,from macro to nano scale.The acquired knowledge would be used for the development of new application...This article presents the overall morphological structure of the Brazil nut tree(Bertholletia excelsa)fruit pericarp,from macro to nano scale.The acquired knowledge would be used for the development of new applications,like using the materials as fillers for biocomposites,or as a hierarchical architecture model for biomimetics.This research was performed using stereo and light microscopy and conventional and force field emission scanning electron microscopy.The pericarp presents three layers:the exocarp,a dark gray,brittle and fragile outer layer;the mesocarp,a beige,dry,rigid,impermeable and fibrous intermediate layer;and the endocarp,an inner layer with similar characteristic as the exocarp,but formed next to the seeds.Morphologically,the exocarp and the endocarp presented minor regions of sclereids,fibers and vascular cell bundles,inside major regions of parenchyma cells.The mesocarp presents a structure of fiber cells regions alternating with sclereids and vascular cells regions,arranged in a composite like arrangement,with the fibers cells bundles acting as randomly oriented disperse phases in a sclereid cells matrix.This arrangement was associated with the mesocarp relative superior proprieties,indicating a great material for using as fillers for biocomposites or in biomimetics applications.展开更多
[ Objective] This study aimed to optimize the conditions for purification of total flavones from litchi pericarp by macroporous absorption resin. E Method] The flavones adsorption rates and desorption rates of macropo...[ Objective] This study aimed to optimize the conditions for purification of total flavones from litchi pericarp by macroporous absorption resin. E Method] The flavones adsorption rates and desorption rates of macroporous absorption resins （AB-8, HPD-600, D101 ） were compared, and the technological parameters of D101 during the purification process were investigated. E Result] D101 macroporous absorption resin was ap- propriate for the purification of total flavonoids from litchi pericarp. The optimal technological conditions were selected .. the pH of sample solution was 5.0; concentration of sample solution was 4 mg/ml, with a volume of 2.5BV; 80% ethanol was used as elution solution, with a volume of 2.0BV. [ Condusion] The content of total flavones achieved 83% after separation by D101 macoporous absorption resin.展开更多
Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred ...Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp tenderness.The three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>PE10.Pericarp tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the end.Of the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred lines.As the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and irregularly.The pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two lines.Hemicellulose and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.展开更多
The effects of drying temperature and extraction methods on α-mangostin content in mangosteen pericarp （Garcinia mangostana L.） powder were investigated. In the first part of experiment suitable drying temperature ...The effects of drying temperature and extraction methods on α-mangostin content in mangosteen pericarp （Garcinia mangostana L.） powder were investigated. In the first part of experiment suitable drying temperature for retention α-mangostin content was determined. Three levels of drying temperatures （55, 65 and 75 ℃） were used in this study. The drying rates were increased with drying temperature. Room temperature extraction method was performed to investigate the effect of drying temperature on retention α-mangostin content in mangosteen pericarp. The α-mangostin content extracted at three different drying temperatures （55, 65 and 75 ℃） was 35.98 ± 0.49%, 40.32 ± 0.24%, and 37.79±0.34% w/w, respectively. The results showed that the suitable temperature for drying mangosteen pericarp was 65 ℃ that gave the highest of α-mangostin content. The second part of experiment was the comparison between extraction methods, such as shaking water bath extraction （SWE）, soxhlet extraction （SE） and microwave-assisted extraction （MAE）. The results show that MAE gave the highest extraction rate and α-mangostin content as compare to SWE and SE. The α-mangostin content extraction from SWE, SE and MAE are 45.83 ± 0.02, 34.82± 0.17 and 49.79 ± 0.15% w/w of crude extract, respectively.展开更多
In tomato,early fruit development involves rapid cell division and expansion,which are highly dependent on sugar availability(Huang et al.,2025;Yuan et al.,2025).After fruit set,soluble sugars are loaded into pericarp...In tomato,early fruit development involves rapid cell division and expansion,which are highly dependent on sugar availability(Huang et al.,2025;Yuan et al.,2025).After fruit set,soluble sugars are loaded into pericarp cells through the symplasmic(cytosol)or apoplasmic pathway(cell wall and extracellular matrix)(Patrick and Offler,1996).Sucrose,as the major form of carbon translocated to tomato fruit,can be directly unloaded into fruit cells.However,some sucrose can be hydrolyzed by extracellular invertase,producing glucose and fructose for metabolism and biosynthesis in pericarp cells(Ruan,2014).展开更多
Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on perica...Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.展开更多
Pigmented rice stands out for its nutritional value and is gaining more and more attention.Wild rice,domes-ticated red rice,and weedy rice all have a red pericarp and a comprehensive genetic background in terms of the...Pigmented rice stands out for its nutritional value and is gaining more and more attention.Wild rice,domes-ticated red rice,and weedy rice all have a red pericarp and a comprehensive genetic background in terms of the red-pericarp phenotype.We performed population genetic analyses using 5104 worldwide rice acces-sions,including 2794 accessions with red or black pericarps,85 of which were newly sequenced in this study.The results suggested an evolutionary trajectory of red landraces originating from wild rice,and the split times of cultivated red and white rice populations were estimated to be within the past 3500 years.Cultivated red rice was found to feralize to weedy rice,and weedy rice could be further re-domesticated to cultivated red rice.A genome-wide association study based on the 2794 accessions with pigmented peri-carps revealed several new candidate genes associated with the red-pericarp trait for further functional characterization.Our results provide genomic evidence for the origin of pigmented rice and a valuable genomic resource for genetic investigation and breeding of pigmented rice.展开更多
基金Supported by National Science Foundation of China ( GrantNo.30460085, 30960233)Open Foundation of Provincial Key Laboratory for Fruit and Vegetable Preservation of Hainan ( GrantNo. CH001)National Non-profit Institute Grant (ITBBZD2007-3-1)~~
文摘[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms. [Method] Matured Feizixiao fruits were stored at 25 ℃ and 70%±5% relative humidity. The physiological changes happened in pericarp during storage were tested at an 8-hour interval. [Result] The fruit of Feizixiao (Litchi chinensis Sonn. cv Feizixiao) turned completely brown within 72 h after being harvested under the experimental conditions. Sharp increase of the browning index occurred from 48 to 64 hours after harvest (HAH). With the browning of pericarp,water content of the whole fruit and pericarp decreased continuingly. In contrast,there were no significant changes in the water content of pulp during the same period. MDA content,pH value and relative leakage rate of pericarp were increased during storage. Most of pigment contents including anthocyanin,flavonoid,phenols,chlorophyll a and total chlorophyll decreased. POD activity was initially increased in 32 HAH and then decreased afterwards. PPO activity was decreased continuously,while the activities of catalase and superoxide dismutase exhibited the pattern of 'increasing-decreasing-increasing' as the storage time progressed. Correlation,stepwise regression and path analyses showed that water loss of pericarp was the major factor of pericarp browning. Principal and cluster analyses showed that there were two stages of pericarp browning during the course of litchi storage. [Conclusion] Water status of pericarp was the most important factor affecting pericarp browning. The pericarp browning happened by stages,which was mainly determined by the water loss of pericarp.
基金Supported by the Open Project of the State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources(SKL-CUSAb-2013-03)
文摘To investigate the variation law of pericarp tenderness in growth progress of super sweet corn kernel, the values of pericarp tenderness of 10 super sweet corn inbreeds were measured during kernel growth, and the variations under differ- ent conditions were analyzed. The results showed that there existed gradient differ- ences in pericarp tenderness among the 10 materials, of which PE10 had the best pericarp tenderness, T105 took medial place, and $33205 performed worst in peri- carp tenderness. Pericarp tenderness values of these 3 inbreeds increased curvedly from 12 to 24 days after pollination, in the spring （Wuhan, Hubei） and winter （Ling- shui, Hainan） of 2014. Moreover, the average pericarp tenderness at different time points presented the same decreasing order of $33205, T105, PE10, which was not altered by enviroment. With the growth of kernel, for one material, the difference of pericarp tenderness under different environments presented a law of increment, re- duction, uniformity. As for optimum-picking time, there was four days difference be- tween the spring in Wuhan and winter in Lingshui. However, there was no obvious difference in pericarp tenderness on the optimum picking time, which indicated that growing environment could affect the variation ratio of pericarp tenderness, but it still depended on the nature of materials.
文摘Two new cyclic diarylheptanoids juglanin A （1） and juglanin B （2） were isolated from the pericarps of Juglans regia L. Their structures were elucidated by various spectroscopic methods including 2D NMR techniques （COSY, HMQC, HMBC, NOESY） and HR-ESIMS.
基金financial support to this experiment from the Public Welfare Research Projects of the Ministry of Agriculture of China (2014030232)
文摘Aroma, a complex mixture of volatile compounds, plays an important role in the perception and acceptability of tomato products by consumers. Numerous studies have reported volatile profiles in tomatoes based on measurement of the whole fruit or pericarp tissue, however, little is understood regarding the volatile compositions in the inner tissues. The objective of this study was to investigate the differences in volatile profile between pericarp tissue and Iocular gel in tomato fruit. Based on HS-SPME-GC-MS analysis, totally 42 volatile compounds were detected in FL 47 and Tasti-Lee tomato fruits. Regardless of cultivars, a substantial higher concentration of total volatile compounds was observed in pericarp than that in/ocular gel, associated with higher levels of aldehydes, hydrocarbons, and nitrogen compounds. Pericarp tissue possessed higher levels of cis-3-hexenal, hexanal, heptanal, octanal, nonanal, cymene, terpinolene, undecane, dodecane, 2-phenylethanol, 6-methyl-5-hepten-2-one, 2-methylbutyl acetate, 1-nitro-pentane, and 1-nitro-2-phenylethane, while the abundances of 2-methylpropanal, butanal, 2-methylbutanal, 2-methyl-2-butenal, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, and 2-butanone were higher in Iocular gel. Principal component analysis （PCA） and cluster analysis using GC-MS and electronic nose （E-nose） data discriminated the two tissues.
基金supported by the National High Technology Research and Development Progress of China (Grant No. 20006AA10Z1B5)Specialized Research Fund for the Major Science & Technology of Zhejiang Province, China (Grant No. 2006C12091)
文摘The inheritance of purple pericarp was studied through genetic analysis using F2, BC1F1 and F3 from a cross between a purple pericarp rice variety Zixiangnuo and a white pericarp rice variety Chunjiangnuo 2. Seven pairs of near isogenic lines （NILs） for pericarp color of rice were further constructed. Genetic analysis indicated that the purple pericarp was controlled by two complementary genes （Pb and Pp）. Agronomic trait analysis and polymorphism analysis using SSR markers on these seven pairs of NILs were used in the evaluation of near-isogenicity. No significant differences in agronomic traits were found except 1000-grain weight between the NILs. The polymorphic SSR markers for the parents were only detected in target segments of the five pairs of NILs different in Pb, which revealed the ideal near isogenicity of them. However, for the two pairs of NILs different in Pp, the polymorphic markers for the two parents were detected as well as in non-targeted segments of chromosomes 11 and 12, respectively.
基金Supported by Superior and Characteristic Specialty Construction Project of Guangxi’s Colleges and Universities(201452)
文摘The aim was to optimize ultrasonic extraction conditions and study antioxidant activities of lychee pericarp polysaccharides. The effects of extraction temperature,time,ultrasonic power,solid-liquid ratio on polysaccharides yield were investigated by single-factor experiment and orthogonal experiment to obtain optimum extraction conditions; the antioxidant activities of lychee pericarp polysaccharides were evaluated by the total antioxidant activity. Optimum extraction process was under extraction temperature of 80 ℃,extraction time of 2. 5 h,ultrasonic power of 180 W,solid-liquid ratio of 1∶ 25 g / m L; the total antioxidant activity was increased with the increasing concentration of polysaccharides. The extraction process is simple and efficient. The extraction rate of lychee pericarp polysaccharides with antioxidant activities is high.
基金Supported by The National Key Research and Development Program of China(2016YFD0100101-03)Science Research and Technology Development Program of Guangxi(AB16380117)+1 种基金the Fund for Talent Team of Guangxi Academy of Agricultural Sciences(2015YT15)the Special Fund for Basic Science Research of Guangxi Academy of Agricultural Sciences(2015JZ16,2015JZ17,2017YM18)
文摘Rice has different colors of pericarp, such as red, white and black. Red rice pericarp is rich in proanthocyanins, which have antioxidant properties and are beneficial to human health. In the present study, we analyzed the red-pericarp gene Rc of 419 rice landraces in Guangxi by genome-wide association study （GWAS）, and validated that the Rc gene regulated the red periearp trait in flee. By analyzing the genomie DNA of 97 red-pericarp flee eultivars, we identified two new alleles in C139 and C323. Then, the exons of Rcc＇9 and Rcc were sequenced with Sanger method, and the results demonstrated that the natural mutations within Re ene resulted in the two alleles Rcc and Rcc.
文摘Corn pericarp and peanut hull (lignocellulosic materials) which are food industry by-products were used as substrates in this study. Alkaline hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) pretreatments at 0%, 2.5% and 5% were used for the removal of lignin. Simultaneous Saccharification and Fermentation (SSF) and Separate Hydrolysis and Fermentation (SHF) were conducted using Aspergillus niger (strain 201201) and Saccharomyces cerevisiae (strain 26603). Aspergillus niger was added on day 1 to all samples with inoculation treatments of S. cerevisiae at one-day intervals (A = Day 1, B = Day 2, C = Day 3 and D = Day 4). Pretreatment with 2.5% H<sub>2</sub>O<sub>2</sub> was more beneficial in the removal of lignin for both substrates. Corn pericarp yielded an ethanol concentration of 22.2 g/L in C and 21.78 g/L in D of 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment. Peanut hull with 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment in D yielded a higher concentration at 10.38 g/L compared to other inoculation treatments. The highest ethanol yielded on a percentage basis for corn pericarp was 45.04% in C of 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment and 24.6% in D of 2.5% H<sub>2</sub>O<sub>2</sub> pretreatment for peanut hull.
基金Supported by Food Science Innovation Team Project of Guangdong Colleges and Universities(2016KCXTD020)Guangdong Science and Technology Planning Project(2014B090908007).
文摘[Objectives]This study was conducted to confirm the existence of anthocyanins in pitaya(Hylocereus undatus)pericarp and optimize the extraction condition.[Methods]Single-factor tests were carried out on five factors:ethanol concentration,extraction temperature,ultrasonic power,solid-to-liquid ratio and extraction time.Based on the single-factor test results,four factors and three levels of process conditions were optimized by Box-Behnken design test.[Results]Anthocyanins exist in the pericarp of pitaya,and the optimum conditions were extraction temperature 49℃,ultrasonic power 120 W,extracted time 2 h and ethanol concentration 60%.Under these conditions,the average yield of anthocyanins was 80 mg/100g.[Conclusions]This study provides a theoretical basis for the extraction of anthocyanins from the pericarp of red-flesh pitaya.
基金Project(51208173)supported by the National Natural Science Foundation of ChinaProject(ZR2014EEM005)supported by the Natural Science Foundation of Shandong Province,China
文摘The adsorption capacity of Pb(Ⅱ) on litchi pericarps was investigated as a function of temperature,pH,and adsorbent dose using batch experiments.The experimental data obtained were evaluated using adsorption equilibrium isotherms and a kinetic model.Additionally,the removal of Pb(Ⅱ) in leachate of litchi pericarps was also evaluated.The results show that litchi pericarps exhibit a high adsorption capacity to Pb(Ⅱ),with the maximum removal efficiency occurring at a temperature of 25 ℃,a pH of 6.0-7.0 and an adsorbent dosage of 10 g/L.Langmuir and Freundlich isotherms and the pseudo-second-order kinetic model can all fit the equilibrium adsorption satisfactorily,with correlation coefficients(R^2) of 0.9935,0.9918 and 1.0,respectively.An average removal efficiency of 66.65% is found for Pb(Ⅱ) in leachate of litchi pericarps.
基金Supported by Fundamental Scientific Research Ability Enhancement Project for Young and Middle-Aged Teachers in Universities and Colleges of Guangxi(2019KY0324)Graduate Project of Guangxi University of Chinese Medicine(YCSY20190096)+1 种基金Project of Guangxi University of Chinese Medicine(P2010016)College Students’Innovative Entrepreneurial Training Program of Guangxi University of Chinese Medicine(201910600022).
文摘[Objectives]This paper aimed to study the quality standard of pummelo pericarp from Guangxi.[Methods]The medicinal material was identified by microscopy and thin-layer chromatography,and the contents of moisture,total ash,acid-insoluble ash and extract in the medicinal material were determined according to the methods of the Chinese Pharmacopoeia(2010 edition).[Results]The content limits for moisture,total ash,acid-insoluble ash and extract were determined(moisture≤12%;total ash≤6.0%;acid-insoluble ash≤0.6%;water-soluble extract≥43.0%;naringin≥10.00 mg/g).The micro-characteristics of pummelo pericarp were identified,and a thin-layer chromatography identification and content determination method was established.[Conclusions]The established method can provide an experimental basis for the formulation of quality standard for pummelo pericarp.
文摘This article presents the overall morphological structure of the Brazil nut tree(Bertholletia excelsa)fruit pericarp,from macro to nano scale.The acquired knowledge would be used for the development of new applications,like using the materials as fillers for biocomposites,or as a hierarchical architecture model for biomimetics.This research was performed using stereo and light microscopy and conventional and force field emission scanning electron microscopy.The pericarp presents three layers:the exocarp,a dark gray,brittle and fragile outer layer;the mesocarp,a beige,dry,rigid,impermeable and fibrous intermediate layer;and the endocarp,an inner layer with similar characteristic as the exocarp,but formed next to the seeds.Morphologically,the exocarp and the endocarp presented minor regions of sclereids,fibers and vascular cell bundles,inside major regions of parenchyma cells.The mesocarp presents a structure of fiber cells regions alternating with sclereids and vascular cells regions,arranged in a composite like arrangement,with the fibers cells bundles acting as randomly oriented disperse phases in a sclereid cells matrix.This arrangement was associated with the mesocarp relative superior proprieties,indicating a great material for using as fillers for biocomposites or in biomimetics applications.
基金Supported by Key Project of Science and Technology of Luzhou City(651)
文摘[ Objective] This study aimed to optimize the conditions for purification of total flavones from litchi pericarp by macroporous absorption resin. E Method] The flavones adsorption rates and desorption rates of macroporous absorption resins （AB-8, HPD-600, D101 ） were compared, and the technological parameters of D101 during the purification process were investigated. E Result] D101 macroporous absorption resin was ap- propriate for the purification of total flavonoids from litchi pericarp. The optimal technological conditions were selected .. the pH of sample solution was 5.0; concentration of sample solution was 4 mg/ml, with a volume of 2.5BV; 80% ethanol was used as elution solution, with a volume of 2.0BV. [ Condusion] The content of total flavones achieved 83% after separation by D101 macoporous absorption resin.
基金The Open Project of the State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources(SKL-CUSAb-2013-03)。
文摘Data on the mechanism of how pericarp components in fresh sweet corn affect pericarp tenderness are scarce.This study explored variation and correlation of pericarp tenderness and components over time in three inbred lines of sweet corn that were selected for their differences in pericarp tenderness.The three lines presented a curvilinear increase in pericarp tenderness(puncture reading)from 12 to 24 d after pollination(DAP)across two environments,with the means at each time point always in the same order:S33205>T105>PE10.Pericarp tenderness difference at each same time point in two environments over time varied similarly in each of the three inbred lines:increasing first,then dropping after peak,and insignificant at the end.Of the main pericarp components,mean contents were in the order:hemicellulose>cellulose>lignin in both environments at each time point for the three inbred lines.As the pericarp developed,hemicellulose content increased gradually,lignin content varied along a single-peak curve,cellulose content fluctuated around 24%,and pectin and ash contents changed slightly and irregularly.The pericarp of PE10,with the most tender pericarp,accumulated hemicellulose faster than other two lines.Hemicellulose and lignin contents were significantly correlated with pericarp tenderness,and the main components affected pericarp tenderness.
文摘The effects of drying temperature and extraction methods on α-mangostin content in mangosteen pericarp （Garcinia mangostana L.） powder were investigated. In the first part of experiment suitable drying temperature for retention α-mangostin content was determined. Three levels of drying temperatures （55, 65 and 75 ℃） were used in this study. The drying rates were increased with drying temperature. Room temperature extraction method was performed to investigate the effect of drying temperature on retention α-mangostin content in mangosteen pericarp. The α-mangostin content extracted at three different drying temperatures （55, 65 and 75 ℃） was 35.98 ± 0.49%, 40.32 ± 0.24%, and 37.79±0.34% w/w, respectively. The results showed that the suitable temperature for drying mangosteen pericarp was 65 ℃ that gave the highest of α-mangostin content. The second part of experiment was the comparison between extraction methods, such as shaking water bath extraction （SWE）, soxhlet extraction （SE） and microwave-assisted extraction （MAE）. The results show that MAE gave the highest extraction rate and α-mangostin content as compare to SWE and SE. The α-mangostin content extraction from SWE, SE and MAE are 45.83 ± 0.02, 34.82± 0.17 and 49.79 ± 0.15% w/w of crude extract, respectively.
基金supported by The National Natural Science Foundation of China(Grant Nos.32120103010,32341045,and 32272729).
文摘In tomato,early fruit development involves rapid cell division and expansion,which are highly dependent on sugar availability(Huang et al.,2025;Yuan et al.,2025).After fruit set,soluble sugars are loaded into pericarp cells through the symplasmic(cytosol)or apoplasmic pathway(cell wall and extracellular matrix)(Patrick and Offler,1996).Sucrose,as the major form of carbon translocated to tomato fruit,can be directly unloaded into fruit cells.However,some sucrose can be hydrolyzed by extracellular invertase,producing glucose and fructose for metabolism and biosynthesis in pericarp cells(Ruan,2014).
基金This work was supported by National Key R&D Program of China(No.2018YFD0401301)National Natural Science Foundation of China(Nos 31770726 and 31772041)+3 种基金Science and Technology Planning of Jiangsu Province(No.BZ2013004)Science and Technology Planning Project of Guangzhou(No.201804020041)Agro-scientific Research in the Public Interest(No.201303073)The work was also supported by National Botanical Gardens,CAS.
文摘Pericarp browning is the major cause of deterioration of harvested litchi fruit.Water loss plays a role in pericarp browning of litchi fruit.This study investigated the effects of humidification with dry fog on pericarp browning and quality of litchi fruit stored at low temperature.Litchi fruit were stored in a non-humidified cold chamber(control)or in a humidified cold room using Tabor atomizer system that generated 95%relative humidity(RH)without depositing water on the fruit surface at 4℃.Control fruit stored in cold room without added humidity underwent rapid weight loss,accompanied by severe pericarp browning after 25 d of storage.However,slight weight loss and no obvious pericarp browning were found in humidified-fruit.Moreover,humidification maintained well the integrity of cell membrane and inhibited polyphenol oxidase activity during early storage.In addition,respiration rate was obviously inhibited in humidified-fruit compared with control fruit.This study might provide a convenient approach to reduce pericarp browning of harvested litchi fruit by humidifying the fruit using the Tabor atomizer at low temperature instead of packaging with film.
基金supported by the Department of Science and Technology of Zhejiang Province (2022C02032 and 2020C02002)the National Natural Science Foundation of China (31971865)CIC-MCP to L.F.
文摘Pigmented rice stands out for its nutritional value and is gaining more and more attention.Wild rice,domes-ticated red rice,and weedy rice all have a red pericarp and a comprehensive genetic background in terms of the red-pericarp phenotype.We performed population genetic analyses using 5104 worldwide rice acces-sions,including 2794 accessions with red or black pericarps,85 of which were newly sequenced in this study.The results suggested an evolutionary trajectory of red landraces originating from wild rice,and the split times of cultivated red and white rice populations were estimated to be within the past 3500 years.Cultivated red rice was found to feralize to weedy rice,and weedy rice could be further re-domesticated to cultivated red rice.A genome-wide association study based on the 2794 accessions with pigmented peri-carps revealed several new candidate genes associated with the red-pericarp trait for further functional characterization.Our results provide genomic evidence for the origin of pigmented rice and a valuable genomic resource for genetic investigation and breeding of pigmented rice.
