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Newilah GN, Kendine Vepowo C, Ngouno AT, Kamgo DF, Nzimi RN, Tembe JT, Ngombi EN, Gouado I, Deuscher Z, Bouniol A, Ayetigbo O, Dufour D. Relation between quantitative descriptive analysis and textural analysis of boiled plantain. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4540-4550. [PMID: 37691558 DOI: 10.1002/jsfa.12977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 08/09/2023] [Accepted: 09/11/2023] [Indexed: 09/12/2023]
Abstract
BACKGROUND Inadequate consideration of textural quality in conventional breeding pipelines of plantains (from breeders to end-users) results in limited impact. Knowledge of the textural quality characteristics of boiled plantain, as preferred by end-users, could help improve the adoption of new clones when these traits are selected for breeding. The present study aimed to evaluate the relationship between instrumental and sensory texture attributes of boiled plantain genotypes. Consumer testing (Just About Right and Check All That Apply tests), sensory quantitative descriptive analysis (QDA), instrumental texture profile analysis (TPA) and penetrometry were conducted with nine accessions: three landraces and six plantain-like bred hybrids. RESULTS Landraces were considered just-about-right by more than 45% of people for all the sensory attributes (humidity, sweetness, color and firmness), described by characteristics such as smooth on sight, attractive, mealy, firm, plantain taste and yellow. Color and firmness were the most highly scored attributes by panelists for the landraces. Penetrometry discriminated among genotypes better than TPA. Hardness, gumminess, resilience and chewiness were the most discriminatory attributes for TPA, whereas hardness and area under the curve were the most discriminatory attributes for penetrometry. No correlation was found between penetrometry and sensory texture of boiled plantain. For TPA, negative correlations were found between sensory humidity and hardness, as well as between sensory firmness and resilience, whereas a positive correlation was found between resilience and sensory humidity. CONCLUSION Combining QDA and texture measurements can make the selection of plantain hybrids more effective and improve the adoption of new varieties. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Gérard Ngoh Newilah
- University of Dschang, Dschang, Cameroon
- Centre Africain de Recherches sur Bananierset Plantains (CARBAP), Douala, Cameroon
| | - Cédric Kendine Vepowo
- Centre Africain de Recherches sur Bananierset Plantains (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | | | - Jonas Tembe Tembe
- Centre Africain de Recherches sur Bananierset Plantains (CARBAP), Douala, Cameroon
| | - Eric Ngombi Ngombi
- Centre Africain de Recherches sur Bananierset Plantains (CARBAP), Douala, Cameroon
| | | | | | - Alexandre Bouniol
- CIRAD, UMR QUALISUD, Montpellier, France
- CIRAD, UMR QUALISUD, Cotonou, Benin
| | | | - Dominique Dufour
- CIRAD, UMR QUALISUD, Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univd'Avignon, Univ de La Réunion, Montpellier, France
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2
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Bechoff A, Adinsi L, Ngoh Newilah G, Nakitto M, Deuscher Z, Ssali R, Chijioke U, Khakasa E, Nowakunda K, Bouniol A, Dufour D, Bugaud C. Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4700-4708. [PMID: 37262338 DOI: 10.1002/jsfa.12723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/07/2023] [Accepted: 06/01/2023] [Indexed: 06/03/2023]
Abstract
BACKGROUND The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. RESULTS The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. CONCLUSION A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham, UK
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Abomey-Calavi, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin
| | - Gérard Ngoh Newilah
- CARBAP, Douala, Cameroon
- University of Dschang, Department of Biochemistry, Dschang, Cameroon
| | | | - Zoé Deuscher
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Reuben Ssali
- International Potato Center (CIP), Kampala, Uganda
| | - Ugo Chijioke
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Kephas Nowakunda
- National Agricultural Research Organisation (NARO), Kawanda, Uganda
| | - Alexandre Bouniol
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Bénin
| | - Dominique Dufour
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Christophe Bugaud
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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3
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Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4527-4539. [PMID: 37872724 DOI: 10.1002/jsfa.13072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 09/25/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture - that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force - is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Oluwatoyin Ayetigbo
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Santiago Arufe
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Antonin Kouassi
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- Université Nangui Abrogoua (UNA), Abidjan, Ivory Coast
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Michael Adesokan
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Andres Escobar
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Abiola Tanimola
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Oluyinka Oroniran
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Cédric Kendine Vepowo
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | - Ugo Chijioke
- National Root Crops Research Institute, Umudike (NRCRI), Umuahia, Nigeria
| | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kawanda, Uganda
| | - Gérard Ngoh Newilah
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Dschang, Dschang, Cameroon
| | - Bolanle Otegbayo
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Noel Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Mathieu Lechaudel
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- UMR Qualisud, CIRAD, F-97130 Capesterre-Belle-Eau, Guadeloupe, France
| | - Thierry Tran
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia
| | - Busie Maziya-Dixon
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Christian Mestres
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Vepowo CK, Ngoh Newilah G, Mananga MJ, Kamgo DF, Ngouno AT, Gouado I, Dufour D, Bouniol A. Cooking mode and ripening stage influence physicochemical and nutritional properties of boiled plantain pulps. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4818-4828. [PMID: 37318777 DOI: 10.1002/jsfa.12785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 06/09/2023] [Accepted: 06/15/2023] [Indexed: 06/16/2023]
Abstract
BACKGROUND Plantains are of major importance in the diet of many African populations. Plantains undergo many processing techniques at different ripening stages. Boiling is the most common method of processing plantains in Cameroonian households. The present study was undertaken to evaluate the effect of cooking mode and ripening stage on the physicochemical and nutritional parameters of two Musa genotypes. Fruits from genotypes, Batard and CARBAP K74, at three ripening stages (unripe, semi-ripe and ripe) were studied. Physicochemical and nutritional analyses were performed on raw and cooked pulps with and without peel at different cooking times (from 10 to 60 min). RESULTS Significant variations (P < 0.05) were observed in the parameters assessed during cooking at each ripening stage according to cooking time. Plantain pulps boiled with peel exhibited high firmness (0.7-1.7 kgf), high soluble solids (7.4-22.4°Brix) and high dry matter content (29.8-38.3%) at all ripening stages. This cooking method yielded high protein (3.0-4.8%), lipid (0.2-1.8%), total starch (32-73%) and total carbohydrate (18-32%) contents. Boiling with or without peel had no significant effect (P > 0.05) on the pH of Batard pulps, nor the ash content of the pulps of both genotypes. CONCLUSION Irrespective of the ripening stages used, during cooking by immersion in boiling water, cooking with peel best preserves the physicochemical and nutritional parameters of the analysed genotypes. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Cédric Kendine Vepowo
- Centre Africain de Recherches sur Bananiers et Plantains, Douala, Cameroon
- University of Douala, Douala, Cameroon
| | - Gérard Ngoh Newilah
- Centre Africain de Recherches sur Bananiers et Plantains, Douala, Cameroon
- University of Dschang, Dschang, Cameroon
| | | | | | | | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ d'Avignon, Univ de La Réunion, Montpellier, France
| | - Alexandre Bouniol
- CIRAD, UMR QualiSud, Montpellier, France
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Abomey Calavi, Benin
- CIRAD, UMR QUALISUD, Cotonou, Benin
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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5
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Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu EO, Adesokan M, Arufe S, Ofoeze M, Okoye B, Madu T, Hotègni F, Chijioke U, Otegbayo B, Dufour D, Hounhouigan JD, Ceballos H, Mestres C, Akissoé NH. Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4626-4634. [PMID: 36995920 DOI: 10.1002/jsfa.12589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 02/22/2023] [Accepted: 03/30/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed but high- or medium-throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established predictive models for screening yam varieties that meet the required consumer preferences. RESULTS Overall liking was associated with sweet taste, crumbliness and easiness to break (r-values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easiness to break were well predicted by penetration force and dry matter, whereas sweet taste were well predicted by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g 100 g-1. Some improved varieties fulfilled the acceptable thresholds, and screening was improved through deviation from the optimum. CONCLUSION Acceptance thresholds and deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Alexandre Bouniol
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Emmanuel O Alamu
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Michael Adesokan
- International Institute of Tropical Agriculture, Ibadan, Nigeria
| | - Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Francis Hotègni
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | | | - Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Noël H Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
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Mestres C, Taylor M, McDougall G, Arufe S, Tran T, Nuwamanya E, Dufour D, Nakitto M, Meghar K, Rinaldo D, Ollier L, Domingo R, Moreno JL, Delgado LF, Kouassi HA, Diby NAS, Mbeguie-A-Mbeguie D, Akissoe N, Adinsi L, Rolland-Sabate A. Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4652-4661. [PMID: 37559127 DOI: 10.1002/jsfa.12914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 07/18/2023] [Accepted: 08/10/2023] [Indexed: 08/11/2023]
Abstract
BACKGROUND Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterized to determine the effect of biochemical components on their cooking properties. RESULTS Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA. CONCLUSION The effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e. starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+. © 2023 Bill and Melinda Gates Foundation. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Mark Taylor
- Plant Biochemistry and Food Quality Group, James Hutton Institute, Dundee, Scotland
| | - Gordon McDougall
- Plant Biochemistry and Food Quality Group, James Hutton Institute, Dundee, Scotland
| | - Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Thierry Tran
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, CIAT, Cali, Colombia
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - Dominique Dufour
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Karima Meghar
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Lea Ollier
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Romain Domingo
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jhon Larry Moreno
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | | | - N'Nan Afoué Sylvie Diby
- Université Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire
- Centre National de Recherche Agronomique, Abidjan, Côte d'Ivoire
| | - Didier Mbeguie-A-Mbeguie
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
- CIRAD, UMR Qualisud, Abidjan, Côte d'Ivoire
| | - Noël Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Jericho, Benin
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Jericho, Benin
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7
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De Mori G, Cipriani G. Marker-Assisted Selection in Breeding for Fruit Trait Improvement: A Review. Int J Mol Sci 2023; 24:ijms24108984. [PMID: 37240329 DOI: 10.3390/ijms24108984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/12/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Breeding fruit species is time-consuming and expensive. With few exceptions, trees are likely the worst species to work with in terms of genetics and breeding. Most are characterized by large trees, long juvenile periods, and intensive agricultural practice, and environmental variability plays an important role in the heritability evaluations of every single important trait. Although vegetative propagation allows for the production of a significant number of clonal replicates for the evaluation of environmental effects and genotype × environment interactions, the spaces required for plant cultivation and the intensity of work necessary for phenotypic surveys slow down the work of researchers. Fruit breeders are very often interested in fruit traits: size, weight, sugar and acid content, ripening time, fruit storability, and post-harvest practices, among other traits relevant to each individual species. The translation of trait loci and whole-genome sequences into diagnostic genetic markers that are effective and affordable for use by breeders, who must choose genetically superior parents and subsequently choose genetically superior individuals among their progeny, is one of the most difficult tasks still facing tree fruit geneticists. The availability of updated sequencing techniques and powerful software tools offered the opportunity to mine tens of fruit genomes to find out sequence variants potentially useful as molecular markers. This review is devoted to analysing what has been the role of molecular markers in assisting breeders in selection processes, with an emphasis on the fruit traits of the most important fruit crops for which examples of trustworthy molecular markers have been developed, such as the MDo.chr9.4 marker for red skin colour in apples, the CCD4-based marker CPRFC1, and LG3_13.146 marker for flesh colour in peaches, papayas, and cherries, respectively.
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Affiliation(s)
- Gloria De Mori
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
| | - Guido Cipriani
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, Italy
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Prediction of banana maturity based on the sweetness and color values of different segments during ripening. Curr Res Food Sci 2022; 5:1808-1817. [PMID: 36254243 PMCID: PMC9568694 DOI: 10.1016/j.crfs.2022.08.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 07/15/2022] [Accepted: 08/30/2022] [Indexed: 11/24/2022] Open
Abstract
To predict the maturity of bananas, the present study used non-destructive methods to analyze changes in the sweetness and color of the stalks, middles, and tips of bananas during ripening. The results indicated that the respective maturation of these three segments did not occur simultaneously, as indicated by the differential enzyme activity and gene expression levels recorded in these segments. A principal component analysis and cluster plots were used to review the classification of banana maturity, highlighting that banana maturation can be divided into six stages. Two distinct maturity prediction algorithms were established using random forest, artificial neural network, and support vector machines, and they also indicated that dividing the maturity of bananas into six stages was adequate. These findings contribute to the development of quality evaluation and of a rapid grading system for processing, which improves the quality and sale of banana fruits and the related processed products. Sweetness and color during ripening were assessed along banana fingers. A new maturity prediction model was established for bananas. Banana maturity was divided in six stages. The theoretical basis for developing a maturity grading detection device was set.
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