Conservation of agrobiodiversity is a major concern worldwide. Several strategies have been designed and programmed to reduce biodiversity erosion due to anthropic and non-anthropic causes. To this end, we set up a multidisciplinary approach based on the genetic analysis of selected cultivars and recognition of the environmental parameters. We genotyped the sweet cherry cultivars of Campania region in southern Italy by using simple sequence repeats and further investigated them by cluster analysis, disclosing a homogeneous genetic constitution, different from that of commercial accessions. By structure analysis we identified three distinct genetic clusters, each characterized by common and distinct alleles. Survey of the cultivars' geographical distribution by quartic kernel function identified four preferred districts further characterized for soil origin, pedologic, agronomic features and urbanization impact. We correlated these environmental parameters, typical of the identified areas, with the three genetic pools and found a statistically significant association for each cluster. When we overlaid the cultivation traditions and cultural heritage, we found they have a dominant role; on these premises, we generated new territorial maps. In conclusion, we propose a novel methodological approach based on molecular, geo-pedological and cultural parameters with the aim to recognize biocultural refugia and preserve endangered or valuable cultivars.
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http://dx.doi.org/10.1038/s41598-019-43226-2 | DOI Listing |
Plant Foods Hum Nutr
December 2024
Institute for Medicinal Plants Research "Dr. Josif Pančić", Belgrade, 11000, Serbia.
Cellulite is an aesthetically distressing skin condition occurring in 80-90% of females and manifesting as dimples and depressions, producing an uneven surface to the skin. Our aim was to evaluate the effect of combined oral consumption of two dietary supplements based on chokeberry and tart cherry juices over a period of 32 days on cellulite reduction. Twenty women aged 21-49 with a cellulite grade of 1-2 according to the Nurnberger-Muller scale were participating in the study.
View Article and Find Full Text PDFHeliyon
December 2024
Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, 45371-38791, Iran.
The current research focused on examining the effect of a coating made from Balangu seed mucilage (TSM-BM) and gelatin (Ge), with varying concentrations of dill essential oil (DEO) (0 %, 1 %, and 2 %) and zinc oxide nanoparticles (ZnO-np) (0 % and 0.5 %), on the quality characteristics of cherries stored at 4 °C over intervals of 0, 4, 7, 11, 18, and 25 days. The study noted that the application of this coating, particularly when combined with DEO and ZnO-np, significantly reduced the rate of changes in several parameters, including weight loss, firmness, titratable acidity, pH, total soluble solids, ascorbic acid, total anthocyanin content, total phenolic content, and antioxidant activity (p˂0.
View Article and Find Full Text PDFNutrients
December 2024
Department of Nutritional Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Background/objectives: Obesity is a major public health concern that increases the risk of chronic diseases. In obesity, adipose tissue undergoes remodeling, which is associated with chronic low-grade inflammation and disruption of its homeostatic mechanisms including endoplasmic reticulum (ER) function and autophagy. Fish oil (FO) and tart cherry (TC) have known anti-inflammatory properties.
View Article and Find Full Text PDFNutrients
November 2024
Department of Food Science and Human Nutrition, Michigan State University, 469 S. Wilson Rd., Rm 204, East Lansing, MI 48824, USA.
Background/objectives: Sleep problems are frequently experienced and play an important role in inflammation and disease risk. US Montmorency tart cherries (MTC) improve sleep outcomes in previous studies, but studies in individuals with overweight and obesity are lacking.
Methods: A total of 34 individuals with sleep issues and overweight or obesity (BMI: 32.
Int J Biol Macromol
December 2024
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong 264025, PR China. Electronic address:
In this study, natamycin nanoparticles were prepared by anti-solvent method, and natamycin nanoparticles/chitosan coating was prepared and investigated for the preservation of sweet cherry. The results of particle size showed that the prepared natamycin nanoparticles were nano-sized, with a particle size of 209 ± 10 nm. The results of scanning electron microscope (SEM) showed that the apparent morphology was a uniform spherical structure.
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