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Yan J, Chen J, Huang Z, He L, Wu L, Yu L, Zhu W. Characterisation of the volatile compounds in nine varieties and three breeding selections of celery using GC-IMS and GC-MS. Food Chem X 2024; 24:101936. [PMID: 39553237 PMCID: PMC11564919 DOI: 10.1016/j.fochx.2024.101936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2024] [Revised: 10/20/2024] [Accepted: 10/25/2024] [Indexed: 11/19/2024] Open
Abstract
Celery (Apium graveolens L.) is a popular vegetable crop planted worldwide. In this study, the volatile compound characteristics of three A. graveolens var. dulce varieties (type D), and six A. graveolens var. secalinum varieties (type S), and three breeding selections were analysed and 41 and 73 volatile compounds were identified using GC-MS and GC-IMS, respectively. The results showed that type S emitted more terpenes and phthalides than type D varieties. Both GC-MS and GC-IMS could discriminate between type S and type D. Six potential biomarkers, i.e., sabinene, (E)-caryophyllene, α-phellandrene, limonene, γ-terpinene, and hexanal, were identified using both models. Both GC-MS and GC-IMS could discriminate between parent and breeding selection. The relative contents of seven (GC-IMS OPLS-DA model) and ten (GC-MS OPLS-DA model) volatile compounds showed over-parent heterosis. This study provides a technical reference for distinguishing celery varieties in the same habitat and preliminarily reveals the aroma relationship between breeding selections and their parents.
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Affiliation(s)
- Jun Yan
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Jingbo Chen
- Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014, China
| | - Zhiwu Huang
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Lizhong He
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Lingyun Wu
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Li Yu
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Weimin Zhu
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
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Singh S, Singh R, Priyadarsini S, Ola AL. Genomics empowering conservation action and improvement of celery in the face of climate change. PLANTA 2024; 259:42. [PMID: 38270699 DOI: 10.1007/s00425-023-04321-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Accepted: 12/23/2023] [Indexed: 01/26/2024]
Abstract
MAIN CONCLUSION Integration of genomic approaches like whole genome sequencing, functional genomics, evolutionary genomics, and CRISPR/Cas9-based genome editing has accelerated the improvement of crop plants including leafy vegetables like celery in the face of climate change. The anthropogenic climate change is a real peril to the existence of life forms on our planet, including human and plant life. Climate change is predicted to be a significant threat to biodiversity and food security in the coming decades and is rapidly transforming global farming systems. To avoid the ghastly future in the face of climate change, the elucidation of shifts in the geographical range of plant species, species adaptation, and evolution is necessary for plant scientists to develop climate-resilient strategies. In the post-genomics era, the increasing availability of genomic resources and integration of multifaceted genomics elements is empowering biodiversity conservation action, restoration efforts, and identification of genomic regions adaptive to climate change. Genomics has accelerated the true characterization of crop wild relatives, genomic variations, and the development of climate-resilient varieties to ensure food security for 10 billion people by 2050. In this review, we have summarized the applications of multifaceted genomic tools, like conservation genomics, whole genome sequencing, functional genomics, genome editing, pangenomics, in the conservation and adaptation of plant species with a focus on celery, an aromatic and medicinal Apiaceae vegetable. We focus on how conservation scientists can utilize genomics and genomic data in conservation and improvement.
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Affiliation(s)
- Saurabh Singh
- Department of Vegetable Science, Rani Lakshmi Bai Central Agricultural University, Jhansi, UP, 284003, India.
| | - Rajender Singh
- Division of Crop Improvement and Seed Technology, ICAR-Central Potato Research Institute (CPRI), Shimla, India
| | - Srija Priyadarsini
- Institute of Agricultural Sciences, SOA (Deemed to be University), Bhubaneswar, 751029, India
| | - Arjun Lal Ola
- Department of Vegetable Science, Rani Lakshmi Bai Central Agricultural University, Jhansi, UP, 284003, India
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Sun Y, Li M, Li X, Du J, Li W, Lin Y, Zhang Y, Wang Y, He W, Chen Q, Zhang Y, Wang X, Luo Y, Xiong A, Tang H. Characterization of Volatile Organic Compounds in Five Celery ( Apium graveolens L.) Cultivars with Different Petiole Colors by HS-SPME-GC-MS. Int J Mol Sci 2023; 24:13343. [PMID: 37686147 PMCID: PMC10488006 DOI: 10.3390/ijms241713343] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 08/17/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Celery (Apium graveolens L.) is an important vegetable crop cultivated worldwide for its medicinal properties and distinctive flavor. Volatile organic compound (VOC) analysis is a valuable tool for the identification and classification of species. Currently, less research has been conducted on aroma compounds in different celery varieties and colors. In this study, five different colored celery were quantitatively analyzed for VOCs using HS-SPME, GC-MS determination, and stoichiometry methods. The result revealed that γ-terpinene, d-limonene, 2-hexenal,-(E)-, and β-myrcene contributed primarily to the celery aroma. The composition of compounds in celery exhibited a correlation not only with the color of the variety, with green celery displaying a higher concentration compared with other varieties, but also with the specific organ, whereby the content and distribution of volatile compounds were primarily influenced by the leaf rather than the petiole. Seven key genes influencing terpenoid synthesis were screened to detect expression levels. Most of the genes exhibited higher expression in leaves than petioles. In addition, some genes, particularly AgDXS and AgIDI, have higher expression levels in celery than other genes, thereby influencing the regulation of terpenoid synthesis through the MEP and MVA pathways, such as hydrocarbon monoterpenes. This study identified the characteristics of flavor compounds and key aroma components in different colored celery varieties and explored key genes involved in the regulation of terpenoid synthesis, laying a theoretical foundation for understanding flavor chemistry and improving its quality.
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Affiliation(s)
- Yue Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Xiaoyan Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Jiageng Du
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Weilong Li
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yuanxiu Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yunting Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Wen He
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Qing Chen
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Yong Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Xiaorong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
| | - Aisheng Xiong
- College of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
| | - Haoru Tang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; (Y.S.); (M.L.); (X.L.); (J.D.); (W.L.); (Y.L.); (Y.Z.); (Y.W.); (W.H.); (Q.C.); (Y.Z.); (X.W.); (Y.L.)
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Yan J, Yang X, He L, Huang Z, Zhu M, Fan L, Li H, Wu L, Yu L, Zhu W. Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars. Foods 2022; 11:2719. [PMID: 36140847 PMCID: PMC9498075 DOI: 10.3390/foods11182719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 08/30/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding.
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Affiliation(s)
- Jun Yan
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Xiaofeng Yang
- Zhuanghang Integrated Experimental Station, Shanghai Academy of Agricultural Sciences, Shanghai 201415, China
| | - Lizhong He
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Zhiwu Huang
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Mingfen Zhu
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Linhua Fan
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Han Li
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Lingyun Wu
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
| | - Li Yu
- Organ Management Office, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Weimin Zhu
- Horticulture Research Institute, Shanghai Academy of Agricultural Sciences, Key Laboratory of Protected Horticulture Technology, Shanghai 201403, China
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Turner L, Wagstaff C, Gawthrop F, Lignou S. Consumer Acceptability and Sensory Profile of Three New Celery ( Apium graveolens) Hybrids and Their Parental Genotypes. Int J Mol Sci 2021; 22:ijms222413561. [PMID: 34948363 PMCID: PMC8703596 DOI: 10.3390/ijms222413561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 12/05/2021] [Accepted: 12/09/2021] [Indexed: 11/16/2022] Open
Abstract
Celery is a stalky green vegetable that is grown and consumed globally and used in many cuisines for its distinctive taste and flavour. Previous investigations identified the aroma composition of celery and profiled its sensory characteristics using a trained panel; however, evaluation of the sensory characteristics of celery combined with a consumer panel, where consumer preferences and acceptability are determined, is novel. In this study, three parental genotypes (12, 22 and 25) and three new hybrids (12x22, 22x12 and 25x12) were presented to a trained sensory panel (n = 12) for profiling and a consumer panel (n = 118), where liking and preference were assessed. Celery samples were analysed by SPME GC–MS and significant differences in aroma composition between all samples were identified, causing significant differences in the sensory profile. Furthermore, significant differences in attributes assessed for liking (appearance, aroma, texture and overall) were identified. Consumer segmentation identified three groups of consumers exhibiting differences in the hedonic reaction to the samples. Sweet and bitter taste along with overall flavour were identified as drivers of liking. Hybrid 25x12 was found to be the hybrid that exhibited high intensities for most of the attributes assessed.
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Affiliation(s)
- Lucy Turner
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (L.T.); (C.W.)
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (L.T.); (C.W.)
| | - Frances Gawthrop
- A.L. Tozer Ltd., Pyports, Downside Bridge Road, Cobham KT11 3EH, UK;
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (L.T.); (C.W.)
- Correspondence: ; Tel.: +44-(0)118-378-8717
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Turner L, Lignou S, Gawthrop F, Wagstaff C. Investigating the Relationship of Genotype and Geographical Location on Volatile Composition and Sensory Profile of Celery ( Apium graveolens). Int J Mol Sci 2021; 22:ijms222112016. [PMID: 34769457 PMCID: PMC8584909 DOI: 10.3390/ijms222112016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 10/29/2021] [Accepted: 11/02/2021] [Indexed: 11/16/2022] Open
Abstract
Numerous varieties of celery are grown in multiple countries to maintain supply, demand and availability for all seasons; thus, there is an expectation for a consistent product in terms of taste, flavour, and overall quality. Differences in climate, agronomy and soil composition will all contribute to inconsistencies. This study investigated the volatile and sensory profile of eight celery genotypes grown in the UK (2018) and Spain (2019). Headspace analysis determined the volatile composition of eight genotypes, followed by assessment of the sensory profile using a trained panel. Significant differences in the volatile composition and sensory profile were observed; genotype and geographical location both exerted influences. Two genotypes exhibited similar aroma composition and sensory profile in both locations, making them good candidates to drive breeding programmes aimed at producing varieties that consistently display these distinctive sensory properties. Celery samples harvested in the UK exhibited a higher proportion of sesquiterpenes and phthalides, whereas samples harvested in Spain expressed a higher aldehyde and ketone content. Studying the relationship between growing environment and genotype will provide information to guide growers in how to consistently produce a high-quality crop.
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Affiliation(s)
- Lucy Turner
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK; (L.T.); (C.W.)
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK; (L.T.); (C.W.)
- Correspondence: ; Tel.: +44-(0)118-378-8717
| | - Frances Gawthrop
- A.L. Tozer Ltd., Pyports, Downside Bridge Road, Cobham KT11 3EH, UK;
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK; (L.T.); (C.W.)
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Optimization of Volatile Compounds Extraction from Industrial Celery ( Apium graveolens) By-Products by Using Response Surface Methodology and Study of Their Potential as Antioxidant Sources. Foods 2021; 10:foods10112664. [PMID: 34828944 PMCID: PMC8620065 DOI: 10.3390/foods10112664] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/25/2022] Open
Abstract
In this study, the potential of industrial celery by-products (the stalk and root) serving as sources of aromatics and antioxidants was investigated. A headspace solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME–GC–MS) procedure was optimized to isolate volatile compounds from celery by-products. A Box–Behnken experimental design was proposed to optimize the procedure through a response surface methodology. The optimal extraction conditions were found to be 1.6 g of homogenized fresh by-product at 30 °C for 60 min. Under these conditions, 26 volatile compounds in stalk and root samples were identified, monoterpenes and sesquiterpenes being the main components. The content of limonene and γ-terpinene found in the stalk was significantly higher in comparison with root samples. Total phenolic content and antioxidant activity (ABTS and FRAP) results underlined the celery wastes studied as good sources of free radical scavengers. This work suggests the potential application of these by-products in the food industry and opens new pathways to valorize celery residues, contributing to the circular economy.
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Turner L, Dawda D, Wagstaff C, Gawthrop F, Lignou S. Influence of harvest maturity on the aroma quality of two celery (Apium graveolens) genotypes. Food Chem 2021; 365:130515. [PMID: 34256223 DOI: 10.1016/j.foodchem.2021.130515] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 06/22/2021] [Accepted: 06/29/2021] [Indexed: 11/17/2022]
Abstract
Celery is a fibrous horticultural vegetable grown globally and widely consumed due to its health benefits, distinct flavours and culinary versatility. Currently, few datasets examine its aroma development across maturity which could help guide growers towards optimising harvest times whilst identifying potential consequences of harvesting outside commercial maturity. Freeze-dried celery of two genotypes, selected for biochemical and sensory differences, were harvested at three time-points and investigated using solid-phase microextraction gas chromatography/mass spectrometry (SPME GC/MS) and gas chromatography/olfactometry (GC/O). Both maturity and genotype showed significant (P < 0.05) interactions between compounds, and harvest stage exhibited greater impact upon aroma quality than plant genotype. Thus, indicating that agronomic practice is key in determining crop quality. Monoterpenes, sesquiterpenes and phthalides begun to decrease once commercial maturity was reached, whereas alcohols were more prominent in post-mature celery. GC/O results confirmed the importance of phthalides to mature celery aroma and aroma differences caused by genotype.
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Affiliation(s)
- Lucy Turner
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK.
| | - Dhriti Dawda
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK
| | - Carol Wagstaff
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK.
| | - Frances Gawthrop
- A.L. Tozer Ltd, Pyports, Downside Bridge Road, Cobham KT11 3EH, UK
| | - Stella Lignou
- Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Pepper Lane, Whiteknights, Reading RG6 6DZ, UK.
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