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Introduction: Putative mutants were generated through gamma irradiation in the polyembryonic mango genotype Nekkare. The putative mutant progenies along with control seedlings and mother plants were evaluated by comparing the compositions and relative proportions of their major volatile compounds. Methods: Volatile profiling was done using headspace-solid phase micro-extraction (HS SPME) method coupled with gas chromatography-mass spectrometry (GC-MS MS). Furthermore, characterisation of putative mutants and control seedlings was carried out using simple sequence repeat (SSR) markers to ascertain the genetic diversity present in the samples under study. Results: Monoterpenes were the most abundant volatile compound in all the studied samples (ranging from 34.76% to 91.41%) out of which I-Phellandrene and cis-Ocimene formed the major fraction in mother plants (20.45%-21.86% and 16.17%-21.27%, respectively) and control seedlings (23.32%-24.95% and 18.95%-20.81%, respectively), while beta-Phellandrene was dominant in the selected putative mutant samples (2.34%-29.53%). Among sesquiterpenes, trans-Caryophyllene was detected only in the putative mutant samples (0.10%-30.18%). Grouping together of mother plants and control seedlings was seen in the cluster analysis, while the putative mutants grouped apart from them suggesting genetic diversity. Genetic distance between the mother plants and control seedlings ranged from 0.97 to 2.73, while between putative mutants, control seedlings, and mother plants, it ranged from 6.54 to 9.82. SSR-based characterisation of putative mutant seedlings showed that mutation caused variability in the treated population. This was evident from the high allelic richness ranging from 4 to 12 with a mean of 7 and a higher mean Shannon's Information Index (1.50) of the putative mutant population. Discussion: The study demonstrates that volatile profiling and molecular characterisation using SSR markers could be used as a tool to detect variation in a mutated population. In addition, volatile profiling can be used to validate putative mutants in polyembryonic mango genotypes where the seedlings of nucellar origin are similar to mother plants.

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Experiments were carried out with the objective of enhancing shelf life and maintain quality of fresh-cut radish slices during storage at 8 °C. Dip treatment of radish slices in 20 g/L glucose solution for five minutes retained the quality attributes viz., surface colour, sensory properties and antioxidant capacity of the slices till six days of storage. Isothiocyanates were also retained better due to glucose dip. Biplot generated through principal component analysis of head space volatiles from fresh and stored radish slices showed that fresh and glucose treated slices grouped together with 4-methyl thio-3-butenyl isothiocyanate. Accumulation of sulphurous volatiles such as methyl disulphide, dimethyl trisulphide, 2-pentanethiol was observed in control (undipped) radish slices, indicating their probable role as spoilage indicator volatiles. Thus, glucose pre-treatment can be considered as a practical method for quality retention of fresh-cut radish. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05276-1.

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Nutritional and biochemical composition of dragon fruit (Hylocereus) species H. undatus (fruits with white pulp and pink skin), and H. polyrhizus (fruits with red pulp and pink skin) were investigated to develop the nutritional composition data for dragon fruit and compare the difference between H. undatus and H. polyrhizus. The pH, TSS, total sugar, moisture, ash, protein, and dietary fibre content varied between 4.8 and 5.4, 8-12%, 5.13-7.06%, 82-85%, 0.7-0.85%, 0.90-1.1% and 0.8-1.0%, respectively. Total phenolics and flavonoids content varied between 25 and 55 mg GAE and 15-35 mg CE per 100 g, respectively. H. polyrhizus have a significantly high quantum of phenolics and antioxidant potential than H. undatus. 100 g fruit contained about 120-200 mg K, 30-45 mg Mg, 20-45 mg Ca, 20-35 mg P, 0.70-1.5 mg Fe, and 0.20-0.40 mg Zn. Vitamin C was found maximum (6 mg/100 g), followed by vitamin E (150 µg), pantothenic acid (50 µg), and vitamin K1 (25 µg). It is an ideal fruit for maintaining good health as it has low calories.

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Plant based pigments have widely been used by human beings since ancient times. These pigments, being natural in origin, have better acceptability amongst the consumers and offer diversified applications worldwide. For identification of novel pigment sources, lesser known species need to be studied systematically. In the present report, a tropical fruit species viz. blood fruit was studied for its physicochemical parameters and anthocyanin content. Fruit pulp had total soluble solids of 17 °B with acidic pH (3.01) and total phenolic content of 13.44 mg GAE/100 g of fresh pulp. Pulp of fully ripe fruits contained 8.76 mg/g of total anthocyanins. Pelargonidin was the dominant anthocyanin, followed by Cyanidin, Peonidin and Petunidin. Considering these qualities, the species could be a potential candidate for food and dye industries.

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Pomegranates (cv. 'Bhagwa') packed in four semi-permeable films (Cryovac® BDF-2001, D-955, RD-106 and normal LDPE) were stored at ambient temperature (25-30 °C, 60-70% RH) and low temperature (8 °C, 80-85% RH) to study the effect of modified atmosphere (MA) packaging on storage life extension and quality maintenance. O2 and CO2 levels generated inside MA packs differed significantly with the film type wherein extremely high CO2 (> 70%) and low O2 (1% or less) were observed in BDF film during 3 weeks at ambient temperature and 3 months at 8 °C. Moderate O2 (3-8%) and CO2 (7-11%) were maintained in D-955 film, whereas very high O2 (18-20%) and low CO2 (2-4%) were maintained in RD-906 film. Significantly low weight loss of 0.73 and 0.52% was observed in MA packed (D-955) fruits after 3 weeks at ambient and 3 months at 8 °C respectively compared to 19.0 and 17.8% in non-packed fruits. Fruits packed in D-955 film also retained original peel colour (L*, h° and C*), whereas colour was adversely affected in fruits packed in low permeable BDF film. MA packaging maintained peel thickness and peel moisture, significantly higher than non-packed fruits at both temperatures. TSS, acidity, sugars, antioxidants and sensory qualities were better in D-955 and LDPE packed fruits at both ambient and 8 °C storage, whereas quality was adversely affected in BDF film packed fruits. MA packed (D-955 and LDPE) fruits had less spoilage up to 3 weeks at ambient (5.5 and 8.3%) and 3 months at 8 °C (2.8 and 9.7%). Quality got deteriorated by 4 weeks at ambient temperature and 4 months at 8 °C with enhanced spoilage. Pomegranate fruits cv. 'Bhagwa' can thus be stored safely for 3 weeks at ambient and 3 months at 8 °C storage by MA packaging in D-955 or LDPE film with least weight loss and maintenance of nutritional quality.

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Mango (Mangiferaindica L.) fruits are generally classified based on peel color into green, yellow, and red types. Mango peel turns from green to yellow or red or retain green colors during ripening. The carotenoids and anthocyanins are the important pigments responsible for the colors of fruits. In the present study, peels of different colored cultivars at three ripening stages were characterized for pigments, colors, and gene expression analysis. The yellow colored cultivar "Arka Anmol" showed higher carotenoid content, wherein ß-carotene followed by violaxanthin were the major carotenoid compounds that increased during ripening. The red colored cultivars were characterized with higher anthocyanins with cyanidin-3-O-monoglucosides and peonidin-3-O-glucosides as the major anthocyanins. The gene expression analysis by qRT-PCR showed the higher expression of carotenoid biosynthetic genes viz. lycopene-ß-cyclase and violaxanthin-de-epoxidase in yellow colored cv. Arka Anmol, and the expression was found to increase during ripening. However, in red colored cv. "Janardhan Pasand," there is increased regulation of all anthocyanin biosynthetic genes including transcription factors MYB and basic helix loop. This indicated the regulation of the anthocyanins by these genes in red mango peel. The results showed that the accumulation pattern of particular pigments and higher expression of specific biosynthetic genes in mango peel impart different colors.

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Mulberry (Morus species) leaf is the sole food for monophagous silkworms, Bombyx mori L. Abiotic stresses such as drought, salinity, and high temperature, significantly decrease mulberry productivity and post-harvest water loss from leaves influence silkworm growth and cocoon yield. Leaf surface properties regulate direct water loss through the cuticular layer. Leaf surface waxes, contribute for cuticular resistance and protect mesophyll cells from desiccation. In this study we attempted to overexpress AtSHN1, a transcription factor associated with epicuticular wax biosynthesis to increase leaf surface wax load in mulberry. Agrobacterium mediated in vitro transformation was carried out using hypocotyl and cotyledonary explants of Indian mulberry (cv. M5). Mulberry transgenic plants expressing AtSHN1 displayed dark green shiny appearance with increased leaf surface wax content. Scanning electron microscopy (SEM) and gas chromatograph-mass spectrometry (GC-MS) analysis showed change in pattern of surface wax deposition and significant change in wax composition in AtSHN1 overexpressors. Increased wax content altered leaf surface properties as there was significant difference in water droplet contact angle and diameter between transgenic and wild type plants. The transgenic plants showed significant improvement in leaf moisture retention capacity even 5 h after harvest and there was slow degradation of total buffer soluble protein in detached leaves compared to wild type. Silkworm bioassay did not indicate any undesirable effects on larval growth and cocoon yield. This study demonstrated that expression of AtSHN1, can increase surface wax load and reduce the post-harvest water loss in mulberry.

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Effect of integrating optimized combination of pretreatment with packaging on shelf life of minimally processed cilantro leaves (MPCL) was appraised through analysis of their sensory attributes, biochemical characteristics, microbial population and flavour profile during storage. Minimally pretreated cilantro leaves pretreated with 50ppm kinetin and packed in 25µ polypropylene bags showed a shelf life of 21days. Optimized combination helped in efficiently maintaining sensory parameters, flavour profile, and retention of antioxidants in MPCL until 21days. Studies conducted on the effect of optimized combination on microbial population and flavour profile revealed that among different microorganisms, pectinolysers had a significant effect on spoilage of MPCL and their population of ⩽3.59logcfu/g was found to be acceptable. Principal component analysis of headspace volatiles revealed that (E)-2-undecenal, (E)-2-hexadecenal, (E)-2-tetradecenal & (E)-2-tetradecen-1-ol in stored samples clustered with fresh samples and therefore, could be considered as freshness indicators for MPCL.

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Present study was aimed at understanding the effect of pretreatments and modified atmosphere packaging on the quality of fresh-cut green bell pepper (Capsicum annuum L.) during low temperature storage. Dip treatment of freshly cut green bell pepper pieces in 2 % calcium propionate followed by surface drying and subsequent packing in cryovac PD961 film which maintained an equilibrium modified atmosphere of 13-14 % O2 and 7 % CO2 helped to extend the marketability till 9 days storage at 8 °C. The microbiological quality was at the best level up to 6 days of storage, as evidenced by a surge in aerobic plate count, pectinolysers and pseudomonads on subsequent days. Head space volatile analysis of the produce at regular intervals showed a reduction in monoterpenoids and simultaneous increase of aldehydes and ketones, sesquiterpenoids, esters, furans and pyrazines during storage. Principal component analysis of the head space volatiles identified, cis - ocimene, 1,3,8-paramenthatriene, trans 3- caren 2-ol, bergamotene, 2-hexenal, ethyl 1- decanol, (E)-3- hexenol and heptane thiol as the markers of freshness in minimally processed green bell pepper.

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Freshly-harvested mature green mangoes (cvs. 'Alphonso' and 'Banganapalli') were individually shrink wrapped using two semi-permeable Cryovac films® (D-955 and LD-935) and a locally available LDPE film. The shrink wrapped and non-wrapped fruit were stored at 8 °C for 5 weeks and transferred to ambient conditions for subsequent ripening, to study the feasibility of alleviation of chilling injury (CI) and to determine shrink wrapping effect on fruit quality. Shrink wrapped mangoes of 'Banganapalli' and 'Alphonso' cultivars packed in D-955 (15 µm thickness) film could be stored for 5 weeks at 8 °C in fresh and unripe green condition. After storage, these cultivars respectively lost only 0.5 and 1.4 % mass in case of shrink wrapping as compared to 5.8 and 6.9 % loss in non-wrapped fruit. After removal from low temperature and unwrapping, shrink wrapped mangoes showed normal respiratory behaviour with production of CO2 and ethylene peaks (climacteric peaks) during ripening, whereas non-wrapped fruit did not show any respiratory peaks. Shrink wrapped mangoes ripened normally within a week at ambient temperature (24-32 °C and 60-70 % RH) with good surface yellow colour (reflected by hue and chroma values), edible softness, retention of nutritional quality and acceptable organoleptic quality. These quality parameters were better in fruit wrapped with D-955 film compared to LD-935 and LDPE films. Total carotenoids in terms of ß-carotene content were significantly higher in shrink wrapped fruit when compared to non-wrapped fruit. Among different shrink films, total antioxidant capacity and DPPH radical scavenging abilities were higher in LD-935 wrapped fruit in case of 'Alphonso' cultivar whereas these were on par in LD-935 and D-955 film wrapped fruit in case of 'Banganapalli' cultivar.

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BACKGROUND: Semiochemical is a generic term used for a chemical substance that influences the behaviour of an organism. It is a common term used in the field of chemical ecology to encompass pheromones, allomones, kairomones, attractants and repellents. Insects have mastered the art of using semiochemicals as communication signals and rely on them to find mates, host or habitat. This dependency of insects on semiochemicals has allowed chemical ecologists to develop environment friendly pest management strategies. However, discovering semiochemicals is a laborious process that involves a plethora of behavioural and analytical techniques, making it expansively time consuming. Recently, reverse chemical ecology approach using odorant binding proteins (OBPs) as target for elucidating behaviourally active compounds is gaining eminence. In this scenario, we describe a "computational reverse chemical ecology" approach for rapid screening of potential semiochemicals. RESULTS: We illustrate the high prediction accuracy of our computational method. We screened 25 semiochemicals for their binding potential to a GOBP of B. dorsalis using molecular docking (in silico) and molecular dynamics. Parallely, compounds were subjected to fluorescent quenching assays (Experimental). The correlation between in silico and experimental data were significant (r2 = 0.9408; P < 0.0001). Further, predicted compounds were subjected to behavioral bioassays and were found to be highly attractive to insects. CONCLUSIONS: The present study provides a unique methodology for rapid screening and predicting behaviorally active semiochemicals. This methodology may be developed as a viable approach for prospecting active semiochemicals for pest control, which otherwise is a laborious process.

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Spongy tissue formation in 'Alphonso' mangoes (Mangifera indica L) is a major national problem leading to loss for farmers and traders. Spongy tissue is whitish sponge like tissue formed near the seed with insipid taste and off odour. Lipid peroxidation of membranes as studied by malondialdehyde formation was significantly higher in spongy tissue. Activities of antioxidative enzymes like superoxide dismutase, catalase, peroxidase and polyphenol oxidase were lower in spongy tissue. Among the antioxidative enzymes, activities of catalase and peroxidases were severely reduced leading to membrane damage in spongy tissue. A significant reduction in 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase and accumulation of ACC was also observed in spongy tissue. However, ACC synthase activity in spongy tissue was more compared to healthy tissue. Results indicate that the membrane peroxidation leading to lower activity of ACC oxidase might lead to the formation of spongy tissue in 'Alphonso' mango.

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Greenhouse-grown tree ripe (TR) and mature green (MG) mangoes (cv. Irwin) were exposed to high electric field treatment before 20 and 30 days of storage at 5 degrees C. MG fruits were allowed to ripen at room temperature after low-temperature storage. Fruit physical quality attributes, ascorbic acid, carotene, quercetin, total phenols, and antioxidant capacity were estimated before and after the storage period. Antioxidant capacity of fruit juice was estimated using the ferric reducing antioxidant power (FRAP) assay. Fruit firmness decreased significantly during storage. Titratable acidity decreased 20 days after storage. Total soluble solids did not change during storage. Antioxidant capacity of fruits remained unchanged up to 20 days of storage period and decreased thereafter. Total phenol and carotenes increased during storage. Antioxidant capacity of fruits was significantly correlated only to ascorbic acids. Peel color and carotenes were higher in TR fruits, whereas titratable acidity and firmness were higher in MG fruits. There was no significant difference in other parameters between the stages of picking. Electric field pretreatment affected the respiration and antioxidant capacity of TR fruits and did not have any significant affect on other parameters. TR mangoes of cv. Irwin are more suitable for low-temperature storage and can be successfully stored for up to 20 days at 5 degrees C without any significant losses in functional properties and quality attributes.

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