In the time of globalization many of the tropical fruits can be find at the markets of Europe and North America. Most customers are not familiar with the nutritional and proliferative values of these fruits. Therefore, a less known snake fruit was compared with better known kiwi fruit, using fluorometry, FT-IR spectroscopy, several radical scavenging and proliferative assays and statistical evaluation. It was found similarity between snake fruit (cultivar Sumalee) and kiwi fruit (cultivar Hayward) in the contents of polyphenols (8.15-7.91, mg GAE g(-1) DW), antioxidant values by DPPH (11.28-10.24, microMTE g(-1) DW), and antiproliferative activities on both human cancer cell lines (Calu-6 for human pulmonary carcinoma, and SMU-601 for human gastric carcinoma, 90.5-87.6 and 89.3-87.1%, cell survival, respectively). In conclusion, snake fruit cultivar Sumalee is comparable with kiwi fruit cultivar Hayward. Two fruits can be used as supplements to the normal diet. Consumption of a combination of both fruits could be recommended in order to receive the best results.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.fct.2009.04.047 | DOI Listing |
Mycobiology
December 2024
Forest Microbiology and Application Division, Department of Forest Bioresources, National Institute of Forest Science, Suwon, Republic of Korea.
The cultivation period of shiitake () is approximately 120-150 d, which is longer than that of other edible mushrooms. The development of fruiting bodies in shiitake is affected by light exposure. In this study, we investigated the effects of blue light on the production and ergothioneine contents of shiitake mushrooms.
View Article and Find Full Text PDFPlant Dis
January 2025
INRAE Grand Est-Colmar, 28 rue de Herrlisheim, Colmar, France, 68000;
Esca is the most destructive and predominant of grapevine trunk disease. The chronic infections and vine mortality caused by esca syndrome leads to huge economic losses and threatens the sustainability of vineyards worldwide. Esca is caused by numerous wood-decay and wood-decay associated fungi, but its full etiology remains unclear due to the grapevine trunk disease complex, making effective control methods challenging.
View Article and Find Full Text PDFPlanta
January 2025
Department of Fruit Science, College of Horticulture, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, 173230, India.
This review serves as a critical framework for guiding future research into the causes of russeting and the development of effective control strategies to enhance fruit quality. Russeting is a condition characterized by the formation of brown, corky patches on fruit skin which significantly impairs both the quality and market value of apples. This phenomenon arises from a complex interplay of various biotic and abiotic factors.
View Article and Find Full Text PDFTree Physiol
January 2025
Department of Fruit Tree Sciences, The Institute of Plant Sciences, Agricultural Research Organization, The Volcani Center, Rishon LeZion, Israel.
Specific cultivars of many commercial fruit tree undergo cycles of heavy fruit load (ON-crop) one year, followed by low fruit load (OFF-crop) the next (termed alternate bearing). Fruit load may affect flowering at various developmental stages, and its presence is suggested to generate a flowering-inhibitory signal. In a previous report, we showed that the presence of fruit induces polar auxin transport from the fruit into the stem, interfering with indole acetic acid (IAA) release from the bud, and thus elevating its levels in the bud meristem.
View Article and Find Full Text PDFFood Technol Biotechnol
December 2024
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, Romania.
Research Background: Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out related to the valorisation of waste generated during the processing of food, especially fruit and vegetables, commonly referred to as by-products. These by-products consist of peels, seeds, stems or pomace, which have been shown to have valuable nutritional properties (high content of polyphenols, vitamins, antioxidants, ).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!