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  • Author or Editor: Kil Sun Yoo x
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A 50 g sample taken as a horizontal section from the mid-height of an onion bulb was blended with 100 g water for 1 min in a closed plastic mason jar. A 0.5 ml of a headspace sample was drawn and injected into a Perkin Elmer 8500 GC equipped with FPD for detection of sulfur compounds. The major volatiles tentatively identified in onion were thiopropanal S-oxide, methyl propyl disulfide, dipropyl disulfide, and propyl allyl disulfide.

We observed significant variation of peak pattern and height depending on position in a bulb, among bulbs within variety, and between varieties. These results seemed to comply well with taste test. There were no significant correlations between total peak height and bulb weight, soluble solids, or pyruvate concentration in juice extract. Our investigation suggested that this procedure provided better understanding and measurement of onion pungency than pyruvate analysis.

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The Habanero pepper, a distinct cultigen of Capsicum chinense, has become increasingly popular in American markets due to its unique flavor and aroma. It is extremely pungent compared to other commonly cultivated hot peppers. This attribute restricts its culinary uses. The objective of the Habanero pepper improvement project was to breed for important flavor compounds in the absence of genes involved in capsaicin synthesis. Intensive selection in large breeding populations was carried out to identify individual plants producing fruit with good aroma and flavor and low capsaicin concentrations. An initial cross was made between a non-pungent selection of C. chinense out of PI 543188 and a highly pungent, typical Habanero pepper from Yucatan. A series of sib-selections following a single backcross of a non-pungent F2 individual to the Habanero line were carried out in field and greenhouse plantings at Weslaco. Six subsequent generations of inbreeding resulted in a highly uniform, novel variety-TAM Mild Habanero (TMH). The fruit of TMH is very similar in size and shape to the recurrent parent. Color is yellow-orange as opposed to the deep orange of the Yucatan Habanero (YH), but aroma and flavor are extremely similar. In contrast, total capsaicin concentration of TMH fruit at Weslaco averaged 154 μg·g-1, compared to 12,704 μg·g-1 for the YH. Field trials conducted in south Texas showed that TMH consistently matured about 10 days earlier, had significantly higher levels of beta-carotene (7.6 μg·g-1 compared to <0.5 μg·g-1 in YH) and out-yielded YH by 25%. These traits make TMH an ideal cultivar for Fall production in south Texas.

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Abstract

Quality was compared for short-day onions (Allium cepa L.) packed in corrugated paper boxes or conventional mesh bags when stored at 1, 15, or 24C for 3 weeks and an additional 2 weeks after transfer to a 24C holding room. It took 18 to 24 hr to equalize the air and bulb temperatures to 24C room temperature after transfer. Air temperatures in bags increased slightly faster than in boxes, but the bulb temperatures increased at the same rate. Weight loss was 2% to 4% after 5 weeks and was only slightly higher in bags. Incidence of black mold (Aspergillus niger Teigh.) was greatest at 24C continuously and was not affected by kind of container. Incidence of “slippery skin” (Pseudomonas spp.) was higher at 24C than at lower temperatures after 3 and 4 weeks, but was not affected by containers. Decay incited by Botrytis spp. occurred randomly and no sprouting was found during storage.

Open Access

About 40 watermelon samples with various flesh colors (red, pink, orange, and yellow) were tested for their carotene, sugar, and ascorbic acid contents. Carotenoids were separated and purified by using a preparative HPLC system and identified by comparing the spectra with standard compounds by using a diode array detector. Sugar and ascorbic acid contents were measured by HPLC methods. Red and pink colored watermelon contained lycopene as the major carotenoid, with a wide range of variation (5 to 51 μg·g-1). Beta-carotene was the second major carotenoid and was less than 6 μg·g-1. There were also lutein and violazanthin in less than 1.5 μg·g-1 range. Yellow and orange flesh watermelons contained a complex mixture of carotenes. Prolycopene, lycopene, or beta-carotene was the major component, depending on the variety, and the contents were less than 24, 3, and 9 μg·g-1, respectively. There were also minor carotenoids, such as violaxanthin, lutein, neurosporene, zea-carotene with a 0 to 3.5 μg·g-1 range. Neurosporene, zea-carotene, and prolycopene were not found in the red watermelons. There was great variation in total sugar content, range being from 22 to 102 mg-1, while the °Brix was from 4.0 to 15.5. Sucrose, glucose, and fructose were the main sugars in the watermelon and their composition were grouped as sucrose-dominant or fructose-dominant groups. Some varieties with very low levels of sucrose were generally low in the total sugar content. Watermelon contained fairly low levels of ascorbic acid, less than 58 μg·g-1 and some varieties had nearly no ascorbic acid. Estimation of total carotenoid in the yellow watermelons by measuring absorbency at 435, 485, or 503 nm was tested and 435 nm showed the highest correlation coefficient (r 2 =0.845).

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Anthocyanin, one of the flavonoids, is a primary determinant of red color in onions. Inheritance studies indicate that a single gene determines the color difference between yellow and red onions. In order to establish which gene might be responsible for this color difference, full-length cDNAs of five structural genes: chalcone synthase (CHS), flavanone 3-hydroxylase (F3H), dihydroflavonol 4-reductase (DFR), anthocyanidin synthase (ANS), and flavonol synthase (FLS) were cloned using degenerate PCR and RACE (Rapid Amplification of cDNA Ends). RT-PCR was carried out for these five genes to examine differential expression between yellow and red colored bulbs. Accumulation of the DFR gene transcript only occurred in red onions. In F3 populations which originated from the cross between yellow and red parents, DFR transcript was detected only in red F3 lines, not in yellow F3 lines. To design molecular markers for selection of yellow and red DFR alleles, the DFR gene was sequenced from genomic DNA isolated from both types of onions. The genomic DNA sequence revealed the DFR gene consists of six exons and five introns. A PCR-RFLP marker was designed based on 2% polymorphic nucleotide sequence of the DFR gene between yellow and red onions. The co-segregation of markers and red color were observed in F2 segregating populations, supporting the conclusion that color difference in red and yellow onions is likely to be due to the lack of an active DFR gene.

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A simple and fast method for measuring low boiling point (LBP) volatile terpenoids in carrots (Daucus carota L.) was developed by using a direct headspace sampling technique. Seven LBP terpenoid compounds were separated with high sensitivity and consistency via gas chromatography. High boiling point terpenoids above terpinolene were not well characterizable. Standard compounds showed highly linear responses up to 10 μg.g-1, with a detection limit of 0.01 μg.g-1. We confirmed that high α- and β-pinene and/or total terpenoids contributed to harsh or oily flavors. Up to 40 samples can be analyzed in an 8-h day using this method, compared to 10 samples using previous methods.

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