Characterization of the Epidermis and Cuticle of the Cashew Pseudofruit during Its Development and Maturation.

The epidermis and cuticle play an important role in reducing dehydration and protecting the cashew pseudofruit in both the production environment and the postharvest stage. This study analyzes the alterations on the epidermis and cuticle of CCP 76 cashew pseudofruits harvested in five developmental and maturation stages (S1, S2, S3, S4, and S5). The epidermis and cuticle of the samples were analyzed under light microscopy (LM) (quantitative analysis), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). The epidermal cells at S3 reached maximum outer periclinal wall thickness, which reduced during ripening (S4 and S5), while the cuticle increased in thickness during the same period. These changes coincided with the rapid initial growth of the cashew pseudofruit when the epidermis and cuticle need to accompany the expansion of internal tissues. At the ultrastructural level, lipid material is transported via vesicles through the cell wall to the cuticle, increasing its thickness. Epicuticular waxes, previously deposited as plates and globules, began to develop an amorphous shape during maturation. This process possibly occurs due to changes in wax composition that can be related to the development of greasiness on the fruit skin. These findings provide a better understanding of cashew pseudofruit skin, which will aid future studies and strategies to preserve quality during the postharvest stage.

Application of a new wax containing ethanol as a method to remove persimmon astringency during cold storage.

Nowadays the treatment based on applying high CO2 concentrations to fruit is the main method used in astringent persimmon prior to being commercialized, but it can cause quality problems for fruit during cold storage. The aim of this study was to evaluate the effectiveness of a recently patented astringency removal method based on applying a new wax whose formulation includes ethanol before commercial packaging. During two seasons, three treatments were evaluated in cv. Rojo Brillante and Triumph: (1) CO2- standard treatment; (2) waxed and packed in plastic film according to the patented method; (3) packed in plastic film without any treatment. During a third season, the new method's effectiveness in removing astringency was evaluated under industrial conditions. After treatments fruit was stored at 0 °C for 15, 21 and 30 days before being transferred at 20 °C to simulate a 5-days shelf-life. All the fruit treated with the new wax completely lost astringency after 30 days at 0 °C, and commercial firmness was maintained. At the end of the storage, fruit quality was substantially higher in fruit submitted to the new treatment. CO2-treated fruit, manifested internal browning after 30 storage days and shelf-life, while this disorder was not detected in waxed fruit.

Natural Drying of Astringent and Non-Astringent Persimmon "Rojo Brillante". Drying Kinetics and Physico-Chemical Properties.

Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and "Rojo Brillante" persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent "Rojo Brillante" persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10-11 m2 s-1 and 6.07 × 10-11 m2 s-1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.

Rootstock effect on fruit quality, anthocyanins, sugars, hydroxycinnamic acids and flavanones content during the harvest of blood oranges 'Moro' and 'Tarocco Rosso' grown in Spain.

The physico-chemical quality parameters (external and internal color, firmness, acidity, total soluble solids, anthocyanins, sugars, hydroxycinnamic acids and flavanones) of 'Moro' and 'Tarocco Rosso' blood oranges grafted onto eight different rootstocks at three harvest time were studied. The rootstocks were 'Carrizo', 'C-35', 'Cleopatra' mandarin, 'Citrus volkameriana', 'Citrus macrophylla', 'Swingle' citrumelo, 'Forner-Alcaide 5' and 'Forner-Alcaide 13'. All studied parameters were highly rootstock/scion-dependent and showed changes throughout harvest. The content of the main anthocyanins revealed their relation with internal fruit color in both cultivars. The rootstocks that led to fruit with the lowest anthocyanins displayed the least sucrose content. The differences detected in the amount of hydroxycinnamic acids (chlorogenic, ferulic and sinapic) and flavanones (hesperidin, narirutin and didymin) related to anthocyanins content, explained phenylpropanoid pathway.

Physico-chemical, sensorial and nutritional quality during the harvest season of 'Tango' mandarins grafted onto Carrizo Citrange and Forner-Alcaide no. 5.

'Tango' mandarin is becoming one of the most demanded varieties in the Mediterranean Region. However, no information on the quality of 'Tango' fruit in this citrus area has been reported. In this study, the physico-chemical, nutritional and sensorial quality of 'Tango' mandarins grafted onto Carrizo Citrange and FA5 rootstocks from two locations (Sevilla and Huelva) was evaluated by harvest season. The fruit from Sevilla exhibited lower levels of acids and sugars than those from Huelva, which was associated with a higher sandy soil percentage in the Huelva orchard. In both orchards, the FA5-produced fruit had higher sugars and acids. Flavonoids were affected mainly by location, and the Huelva fruit exhibited the highest levels. The highest vitamin C was for the FA5 fruit. The decreased antioxidant capacity observed throughout the harvest season was related to reduced vitamin C. The sensorial evaluation corroborated changes in the quality parameters.

Physico-Chemical and Microstructural Changes during the Drying of Persimmon Fruit cv. Rojo Brillante Harvested in Two Maturity Stages.

The physico-chemical and microstructural changes of "Rojo Brillante" persimmons in two maturity stages (S1 and S2) were evaluated during air drying. The maturity stage influences moisture loss. A Moisture level of approximately 50%, a limit at which persimmons are considered semidried, was reached after 21 and 28 days for S1 and S2, respectively. Shrinkage resulting from water removal led to secondary epidermis formation concomitantly to internal flesh gelling, which was related to moisture loss and water activity changes of each fruit part. The thicker epidermis and the lower volume of gelled area inside the S1 fruits led to harder fruit compared to the S2 fruits. The microstructural study revealed parenchyma degradation during drying in both the outermost area (secondary epidermis) and internal flesh, and this process was faster in S1 than in S2. The second peel presented hollows, generated by water outflow, which were bigger in S1 and explained the faster internal dehydration in S1. During drying, slight browning occurred, as reflected in the declining color parameters (L*, h* and C*). Water removal led to soluble solids tannin reduction to non-astringency values on day 28.

Physicochemical changes and chilling injury disorders in 'Tango' mandarins stored at low temperatures.

BACKGROUND: The susceptibility to chilling injury and quality changes of 'Tango' mandarins stored at different temperatures was evaluated in fruit grown at two locations in Andalusia (Spain) and grafted on Carrizo Citrange or FA5 rootstock. The peel disorders were also characterized by a microstructural study. RESULTS: Fruit developed chilling injuries, manifested as pitting lesions affecting the equatorial area of the fruit stored at 1 °C or 5 °C; fruit growing on FA5 rootstock showed a slightly lower incidence. The microstructural study revealed that only the upper layers of flavedo were affected in the damaged fruit, the epidermal and hypodermal tissues being dramatically collapsed. Although the fruit was prone to accumulate ethanol, especially after the shelf life that followed the different periods of cold storage, the ethanol did not compromise the overall flavor. CONCLUSIONS: Storage of 'Tango' fruit was limited by chilling injuries when stored at 1 °C or 5 °C for more than 20 days. Moreover, at these temperatures, the fruit was prone to accumulate ethanol and develop off flavors. At 9° C, the fruit could be stored for 30 days without compromising external or internal quality. Growing location and rootstock influenced some quality attributes at harvest but not during storage. © 2020 Society of Chemical Industry.

MBW complexes impinge on anthocyanidin reductase gene regulation for proanthocyanidin biosynthesis in persimmon fruit.

MBW protein complexes containing MYB, bHLH and WD40 repeat factors are known transcriptional regulators of secondary metabolites production such as proanthocyanidins and anthocyanins, and developmental processes such as trichome formation in many plant species. DkMYB2 and DkMYB4 (MYB-type), DkMYC1 (bHLH-type) and DkWDR1 (WD40-type) factors have been proposed by different authors to take part of persimmon MBW complexes for proanthocyanidin accumulation in immature fruit, leading to its characteristic astringent flavour with important agronomical and ecological effects. We have confirmed the nuclear localization of these proteins and their mutual physical interaction by bimolecular fluorescence complementation analysis. In addition, transient expression of DkMYB2, DkMYB4 and DkMYC1 cooperatively increase the expression of a persimmon anthocyanidin reductase gene (ANR), involved in the biosynthesis of cis-flavan-3-ols, the structural units of proanthocyanidin compounds. Collectively, these data support the presence of MBW complexes in persimmon fruit and suggest their coordinated participation in ANR regulation for proanthocyanidin production.

Chloride stress triggers maturation and negatively affects the postharvest quality of persimmon fruit. Involvement of calyx ethylene production.

In recent years many hectares planted with persimmon trees in E Spain have been diagnosed with chloride toxicity. An effect of this abiotic stress on fruit quality has been reported in different crops. However, the impact of chloride stress on persimmon fruit quality is unknown. The harvest and postharvest quality of persimmons harvested from trees that manifest different intensities of chloride toxicity foliar symptoms was evaluated herein. Our results revealed that fruits from trees under chloride stress conditions underwent chloride accumulation in the calyx, which was more marked the greater the salt stress intensity trees were exposed to. Increased chloride concentrations in the calyx stimulated ethylene production in this tissue. In the fruits affected by slight and moderate chloride stress, calyx ethylene production accelerated the maturity process, as reflected by increased fruit colour and diminished fruit firmness. In the fruits under severe chloride stress, the high ethylene levels in the calyx triggered autocatalytic ethylene production in other fruit tissues, which led fruit maturity to drastically advance. In these fruits effectiveness of CO2 deastringency treatment was not complete and fruit softening enhanced during the postharvest period. Moreover, chloride stress conditions had a marked effect on reducing fruit weight, even in slightly stressed trees.

Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies.

Manifestation of flesh browning while commercialising 'Rojo Brillante' persimmon is one of the main causes of postharvest loss. It is known that mechanical damage is a decisive factor for browning development and that astringent fruit is less sensitive to this disorder than fruit submitted to a CO2 deastringency treatment under standard conditions (24h, 95% CO2, 20 °C). However, there is no information available about the mechanism behind this alteration. In the present study, we evaluated the effect of treatment with high CO2 concentrations applied for 0-40 h on the incidence of mechanical impact-induced flesh disorders using biochemical, chromatographic and microstructural techniques. Our results show that the longer the CO2 exposure, the higher the incidence and the greater the severity browning. A deastringency treatment with CO2 results in O2(-) accumulation in fruit, which is greater the longer treatment is. However, mechanical damage triggers the browning manifestation, resulting in the accumulation of both O2(-) and H2O2. In this oxidative stress state, which must be greater as higher the level of O2(-) previously accumulated in the deastringency treatment, insoluble tannins initially uncolour, undergo an oxidation process and turn red-brown, observed as flesh browning. Moreover, we identified a new disorder, "pinkish-bruising", which is manifested in astringent fruit. The mechanism of this alteration, also associated with mechanical damage, seems similar to that of browning, but the oxidation process would affect soluble tannins.

Factores asociados a incontinencia urinaria en gestantes del Hospital II Suárez - Angamos EsSalud en el periodo Marzo-Mayo 2011 / Factors associated with urinary incontinence in pregnant women at the Hospital II Suarez - Angamos Essalud during the period March-May 2011

Objetivos: Determinar los factores asociados a Incontinencia Urinaria en gestantes del Hospital II Suárez-Angamos EsSalud en el periodo Marzo-Mayo 2011. Material y métodos: La muestra estuvo constituida por 144 gestantes atendidas en el periodo que corresponde al estudio. Los datos obtenidos durante la investigación, por medio de la ficha de recolección de datos elaborada para los fines de la investigación se ordenaron y procesaron, valiéndonos del programa SPSS 18.0 para Windows 2007. Resultados: La media de la edad de las pacientes con incontinencia urinaria fue de 32.1 +/- 7.8 años. Encontramos que de las pacientes que presentaron incontinencia urinaria hubo una mayor frecuencia de pacientes convivientes (96.7 por ciento), con grado de instrucción superior (55 por ciento), no multíparas (61.7 por ciento), que no era su primer embarazo (61.7 por ciento), que habían tenido una mayor frecuencia de partos vaginales en el 31.7 por ciento de los casos, que en su mayoría no fumaban (95 por ciento), no sufrían de constipación (65 por ciento), que tenían el antecedente familiar de incontinencia urinaria (55 por ciento). Conclusiones: Los factores asociados a Incontinencia Urinaria en gestantes del Hospital II Suárez-Angamos EsSalud en el periodo Marzo-Mayo 2011 fueron el antecedente familiar de incontinencia urinaria, disuria, y el antecedente de parto vaginal.