Applied mutagenesis could improve economically important traits in bitter gourd (Momordica charantia L.).

Mutants with unique characters have played a key role in discovery of gene, mapping, functional genomics and breeding in many vegetable crops, but information on bitter gourd is lacking. Induction of mutation by gamma rays (Co60 source) at five different doses (50 Gy, 100 Gy, 150 Gy, 200 Gy and 250 Gy) was studied in four widely divergent bitter gourd genotypes BG-1346501, Meghna-2, Special Boulder and Selection-1 in M1 generation. Reduction in seed germination percentage, vine length and pollen fertility occurred in M1 generation with the increasing doses of mutagens. LD50 dose for BG-1346501, Meghna-2, Special Boulder and Selection-1 corresponded to 290.76 Gy, 206.12 Gy, 212.81 Gy and 213.49 Gy ᵞ radiation, respectively suggested low to medium doses (200-250 Gy) of gamma rays would be helpful in producing useful and exploitable mutants for further breeding. No remarkable effect of ᵞ radiation on fruit physicochemical characters in M1 generation were observed. M2 generation, raised from two widely divergent genotypes, BG-1346501 and Meghna-2, were screened critically and observed no significant reduction in seed germination and pollen viability, however little damage occurred particularly in vine length. There is possibility of isolating segregates in M2 generation with enhanced nutrient contents at low radiation dose. Highest mutation frequency resulted by treating Meghna-2 at 200 Gy and BG-1346501 at 100 Gy. Both genotype and mutagenic doses influenced mutagenic effectiveness. Spectrum of mutation was very low; number of putative mutants isolated from M2 generation was five in Meghna-2 and three in BG-1346501. Among six putative macro mutants isolated from M3 generation, we could identify two putative mutants, namely Meghna-2 with gynoecious sex form and BG-1346501 with high charantin, appreciable ß-carotene and high ascorbic acid contents having ample promise for further utilization in bitter gourd breeding after critical testing in subsequent generations for estimation of genetic gain and trait heritability to confirm the mutant stability.

Table wine from tropical fruits utilizing natural yeast isolates.

An attempt was made to utilize few widely available tropical fruits to develop wine with the objective of comparing the fermentation efficiency (along with progress in fermentation) of two efficient yeast isolates with commercially available strain. Fruit wine from juices of fully ripe mango, jackfruit and pineapple alone and in blended combinations of all three fruit juice (2: 1: 2) was prepared using two different yeasts (Y4 and Y7) isolated from natural plain date palm juice and one standard Saccharomyces cerevisiae (MTCC-170) collected from IMTECH, Chandigar. Juices were extracted by using pectinase enzyme at 0.15-0.20 % of pulp. Changes in °Brix, titratable acid content, pH, total viable yeast count were recorded and rate of fermentation, sugar use efficiency were determined at every 24-hour interval up to the completion (6 days after inoculation) of fermentation. Considering all the quality parameter as well as fermentation efficiency, yeast isolate Y7 was found superior followed by Y4 as fermenting agent and pineapple juice as sole substrate found to be the most suitable medium for production of wine followed by fruit juice blending. In interpreting the efficacy of fruit and yeast in combination, pineapple juice inoculated with Y7 found to be the best in reducing the degree Brix to its lowest from initial 24 degree.

Bioactive attributes of tomatoes possessing dg, ogc, and rin genes.

We present the results of the first study characterizing new tomato hybrids, possessing dark green (dg), old gold crimson (og(c)), and ripening inhibitor (rin) genes, that determines the bioactive molecules and in vitro antioxidant potential of the peel and pulp of the fruits. The hybrids developed from Berika and BCT-115 (having the dg gene) were superior to those developed from BCT-119 and BCT-111 (carrying og(c) and rin genes, respectively), in relation to their nutritional potential. A wide range (mg/100 g FW) of ascorbic acid (∼21-40), lycopene (∼2-4), ß-carotene (∼0.5-1.7), total flavonoids (∼4.6-20.0), and total phenols (∼16-30) was recorded in the pulp. The peel fraction of the tomatoes was identified as an important reservoir of antioxidant bioactive compounds viz. lycopene (∼8-25), ß-carotene (∼1.6-3.1), total flavonoids (∼42-82), and total phenols (∼59-83). The radical scavenging activity ranged from ∼45-78 and 21-50% in the peel and pulp, respectively, whereas the metal chelating activity was found to range from ∼23-42 and ∼15-26% in peel and pulp, respectively, among all the hybrids. This finding offers a new direction towards the development of new tomato hybrids that possess not only a good shelf life, but also a nutritional status as well. Moreover, utilizing tomato peel as a source of phytochemicals could offer diverse opportunities for nutraceutical and functional food applications.

Quality of diversified value addition from some minor fruits.

Diversified value added products like palm spread, palm toffee, palm burfi, passion-mango blended squash, passion rind pickle, passion rind candy, blended jamun nectar and jack-passion spread from various minor fruits including palmyra palm (Borassus flabellifer L), passion fruit (Passiflora edulis Sims), jamun (Syzygium cumini Rom) and jackfruit (Artocarpus heterophyllus Lam) were developed and their quality assessed. Among these two products viz. passion-mango blended squash and palm spread were rich in antioxidant properties. Passion rind pickle and passion-mango blended squash stored up to 1 year in sealed glass bottle under ambient temperature (25-37 °C). Similarly, passion-mango blended squash has a longer storage life of 15 months followed by jack-passion spread (14 months) under refrigerated temperature (8-10 °C). Passion rind pickle, jack-passion spread and passion-mango blended squash were the most acceptable with a score of above 3.5 out of 5.0. The microbial population of the products showed acceptable limit with respect to the yeast and bacterial count till their respective storage period.