Neoscytalidium dimidiatum causing stem canker on Hylocereus megalanthus in China.

Hylocereus megalanthus (syn. Selenecereus megalanthus), commonly known as Yanwo fruit (bird's nest fruit), is an important tropical fruit, which is popular and widely planted due to its high nutritional and economic value in southern China. In September 2022, a serious stem and fruit canker was observed on Ecuadorian variety of Yanwo fruit plant in a 0.2 ha orchard in Guangdong (N21°19'1.24" E110°7'28.49"). Almost all plants were infected and disease incidence of fruits and stems was about 80% and 90% respectively. Symptoms on the stem and fruits were small, circular or irregular, sunken, orangish brown spots that developed into cankers (Fig 1 A, B and C). Black pycnidia were embedded under the surface of the cankers at the initial stage, subsequently they became erumpent from the surface, and the infected parts rotted. Five symptomatic stems from five plants were collected, 0.2 cm2 tissues adjacent to cankers were surface sterilized and placed on potato dextrose agar (PDA) to incubate at 25 to 28 ℃. Fungal isolates each with similar morphology grew from 100% of the tissues. Colonies covered with aerial mycelium were grayish white, and then gradually turned to grayish black. Septate hyphae were hyaline to brown and constricted into arthroconidial chains. The arthroconidia were variously shaped and colored, orbicular to rectangular, hyaline to dark brown, thick-walled, and zero- to one- septate, averaging 7.7 × 3.6 µm (n>50) (Fig 1 D, E, F and G). To identify the fungus, the internal transcribed spacer region (ITS), translation elongation factor 1-alpha (tef1), beta-tubulin (tub2), histone H3 (his3) and chitin synthase (chs) gene of isolate ACCC 35488 and ACCC 35489 (Agricultural Culture Collection of China) were amplified and sequenced with primer pairs: ITS1/ITS4 (White et al. 1990), EF1-728F/EF2-rd (Carbone & Kohn 1999; O'Donnell et al.1998), TUB2Fd/ TUB4Rd（Aveskamp et al 2009）, CYLH3F/H3-1b (Crous et al. 2004) and CHS-79F/CHS-345R (Carbone & Kohn 1999) (ITS: OQ381102 and PP488350; tef1: OQ408545 and PP510454; tub2: OQ408546 and PP510455; his3: OQ408544 and PP510453; chs: OQ408543 and PP510452). Sequence Blastn results showed above 99% identical with those of Neoscytalidium dimidiatum ex-type strain CPC38666. Phylogenetic tree inferred from Maximum Likelihood analysis of the combined ITS, tub2 and tef1 sequences revealed two isolates clustered with N. dimidiatum (Fig 2). Pathogenicity was tested on healthy one-year-old cuttings and fruits of Ecuadorian variety at room temperature. Six sites were pin-pricked on each stem and fruit. Both wounded stems and fruits were inoculated with spore suspensions (106 spore/ml) and 6-mm fungal plugs respectively. Sterile water and agar were used as control. The test was repeated twice. Stems and fruits were enclosed in plastic boxes with 80% relative humidity. Symptoms described above were observed on inoculated stems and fruits at five days post inoculation (Fig 1 H and I). No symptoms developed on the controls. Neoscytaliudium dimidiatum was reisolated from the cankers with a frequency of 100% via morphological and molecular analysis. This is first report of stem and fruit canker caused by N. dimidiatum on H. megalanthus in China and this disease represents a serious risk of Yanwo fruit yield losses. This fungus is widespread occurring throughout the world causing diseases on a wide variety of plants. The finding will be helpful for its prevention and control.

Chlorogenic and caffeic acids in 64 fruits consumed in Brazil.

This study presents unpublished data on the chlorogenic acid and caffeic acid content in fruits. Sixty-four fruits consumed in Brazil, most of which were produced domestically, were evaluated based on their levels of 3-caffeoylquinic acid, 4-caffeoylquinic acid, 5-caffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid and caffeic acid. The study investigated 15 fruits that have not been reported in the literature in relation to these compounds, including several native species. The highest concentration of mono-caffeoylquinic acid was observed in strawberry, cherry, bilberry, quince and mulberry, while the dicaffeoylquinic acid was present with highest concentration in kumquat, passion fruit and sweet granadilla. Regarding caffeic acid, the highest content was found in bilberry and yellow pitaya. Considering the sum of the concentrations of these compounds, quince, cherry, bilberry, mulberry and sweet granadilla were exceptional, with concentrations between 200.0 and 569.7 mg kg-1.

Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction.

A green microwave-assisted extraction of high value-added compounds from exotic fruits' peels was optimized by Box-Behnken design using 3 factors: solid/solvent ratio, X1, temperature, X2, and extraction time, X3. By using Derringer's desirability function, optimum extraction yields are obtained with X1=1/149.95g/mL, X2=72.27°C and X3=39.39min (white-fleshed red pitaya) and X1=1/148.96g/mL, X2=72.56°C and X3=5.02min (yellow pitaya) and a maximum betacyanin content is achieved with X1=1/150g/mL, X2=49.33°C and X3=5min. None of the factors influenced the extraction of phenolic compounds. Eighteen cinnamoyl derivatives, 17 flavonoid derivatives and 4 betacyanins were identified by HPLC-DAD-ESI/MSn, 23 and 15 new compounds being described in yellow and white-fleshed red pitayas, respectively. These results indicate that it is possible to reuse these by-products to recover compounds for food and pharmaceutical industries.

Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus).

The effects of different pHs (4, 5 and 6), temperatures (4, 20 and 80 °C) and storage (up to 12 days) on differential tristimulus colorimetry and betalain content related to the colour of yellow pitaya (Selenicereus megalanthus) have been investigated. The peel of the yellow pitaya was extracted with different solvents to see its colorant capacity. Highly-acidic extracts (pH 4) showed the lowest betalain content, chroma (C* ab = 60 against 70) and the yellow component of the colour (b*). Storage temperature manifested a great influence on CIELAB parameters when yellow pitaya peel was added to highly-acidic foodstuffs, with a tendency towards red hues (h ab , from 100° to 85°) and remarkable changes on lightness (L*, from 90 to 75) as temperature increased. However, low-acidic extracts (pH 5 and 6) were superior from a colour stability standpoint, not being influential the temperature of storage. All colour changes according to pH and temperature were visually appreciable by human eyes (∆E* ab  > 3). New opportunities for diversification of colorant market could be possible by employing yellow pitaya peel as natural resource.

Ablandamiento d frutos de pitaya amarilla (acathocereus pitajaya) a temperatuura ambiente y en refrigeración: actividad de poligalacturonasa, celulasa y xilanasa / Yellow Pitaya (Acanthocereus pitajaya) Fruit Softening During its Storage at Room Temperature and on Refrigerated Conditions: Polygalacturonase, Celualase and Xilanase Activities

Una de las mayores causas de pérdidas poscosecha de frutos de pitaya amarilla es su ablandamiento excesivo, el cual ha sido documentado previamente cuando la fruta es almacenada a temperaturas de cosecha o después de refrigeración. Además, tratamientos de choque térmico antes del almacenamiento refrigerado ofrecen control en el ablandamiento de estos frutos. Diferentes experimentos fueron llevados a cabo para evaluar el papel de algunas enzimas degradadoras de pared celular en el ablandamiento de frutos de pitaya amarilla: almacenamiento a 18 °C (TA) y refrigeración con choque térmico previo (ChT-R). Se incluyó también un tratamiento refrigerado control, sin choque térmico (control-R). Si midió el color de la corteza, la firmeza y las actividades de poligalacturonasa (PG), celulasa (CEL) y xilanasa (XIL). La evaluación del color indicó que los frutos almacenados a TA alcanzaron su madurez comercial luego de seis días. Luego de 12 días de almacenamiento a TA el pardeamiento y ablandamiento excesivo afectaron negativamente la calidad de los frutos. El pardeamiento y ablandamiento excesivo fueron detectados también en los frutos control-R cuando se movieron de 2 a 18 °C. Un ligero pardeamieno fue observado en los frutos ChT-R. Estos frutos alcanzaron su madurez comercial luego de 24 días de almacenamiento (nueve días luego de terminado el almacenamiento refrigerado). La actividad de XIL se asoció al ablandamiento en los frutos almacenados a TA y ChT-R. No se observó una clara correlación entre las actividades de PG y el ablandamiento, como tampoco entre CEL y el ablandamiento.

One of the major causes of yellow pitaya fruit loss during its marketing is its excessive softening, which has been previously documented when the fruit is stored at harvest temperature or after refrigeration. Furthermore, its excessive softening has been controlled by the application of heat shock treatments before refrigeration. Different experiments were carried out to evaluate the role of cell wall degrading enzymes on yellow pitaya fruit softening: storage at 18 °C (RT) as well as refrigeration with previous heat shock treatment (HS-R). A refrigerated control, without heat shock, was included (control-R). Peel color, firmness, poligalacturonase (PG), celulase (CEL) and xilanase (XIL) activities were measured. RT fruits reached the commercial ripeness after six days, as indicated by the color evaluation. After 12 days of storage at RT browning and excessive softening negatively affected the fruit quality. Browning and excessive softening were also detected in the control-R fruit when moving from 2 to 18°C. Minor browning was found in the HS- R fruit. HS-R fruit was full ripe 24 days of storage (nine days after finishing the refrigerated storage). XIL activity was associated to the softening in the RT and HS-R fruits. No clear correlation was observed between PG and softening neither between CEL and softening.

BÚSQUEDA DE LAS MEJORES CONDICIONES PARA LA EXTRACCIÓN Y MEDIDA DE ACTIVIDAD DE CELULASA Y XILANASA EXTRAÍDAS DE LA CORTEZA DE PITAYA AMARILLA (Acanthocereus pitajaya) / Searching the Best Conditions for the Extraction and Activity Measurement of Cellulase and Xylanase Extracted from the Yellow Pitaya Fruit Peel (Acanthocereus pitajaya)

Para pitaya amarilla (Acanthocereus pitajaya) se ha encontrado que el ablandamiento excesivo de la cáscara contribuye al deterioro del fruto, al aplicar diferentes técnicas de conservación en fresco. Dado que tanto la celulasa como la xilanasa se han vinculado con el ablandamiento de la cáscara de frutos, este trabajo se basó en la búsqueda de las mejores condiciones de extracción y medida de actividad de celulasa y xilanasa. El mejor sistema de extracción fue buffer fosfato 20 mM, NaCl 0,5 M, pH 7,0. Para la medida de actividad de celulasa es necesario incubar durante 60 min a 37 ºC, con un volumen de extracto enzimático crudo de 30 µL, empleando buffer acetato 100 mM a pH 5,0; los valores de constante aparente de Michaelis Menten (K M aparente) y velocidad máxima (V MÁX) fueron 0,279 mg/mL y 0,00014 nmol glucosa/min, respectivamente. Para determinar la actividad de xilanasa se establecieron 15 min de tiempo de incuba-ción, a 50 ºC, empleando 30 µL de extracto enzimático crudo a pH 4,0 (buffer acetato 100 mM); los valores de K M aparente y V MÁX para xilanasa fueron 0,073 mg/mL y 0,0011 nmol glucosa/min, respectivamente.

By applying different conservation techniques on yellow pitaya fruit (Acanthocereus pitajaya) it has been found that excessive softening of the peel contributes to the deterioration of the fruit. Due to that both cellulase and xylanase have been related to the softening of the fruit's peel; this work was based on the search of the best conditions not only for the extraction, but also for the activity measurement of both cellulase and xylanase. The best extraction system for both enzymes was 20 mM buffer phosphate, 0.5 M NaCl, pH 7.0. For the cellulase activity measurement it was necessary to incubate during 60 min at 37 ºC, with a volume of raw enzymatic extract of 30 µL, using buffer acetate 100 mM at pH 5,0; the values of apparent K M and V MÁX were 0.279 mg/mL and 0.00014 nmol glucose/min, respectively. To determine the xylanase activity it was necessary to incubate during 15 min, at 50 ºC, using 30 µL of raw enzymatic extract at pH 4.0 with 100 mM buffer acetate; the values of apparent K M and V MÁX for this enzyme were 0.073 mg/mL and 0.0011 nmol glucose/min, respectively.