1,726,682 research outputs found
A reliable system for the transformation of cantaloupe charentais melon (Cucumis melo L. var. cantalupensis) leading to a majority of diploid regenerants
Full text linkAn efficient system of transformation leading to a majority of transformed diploid plants from leaf explants of Cucumis melo L. var. Cantalupensis (cv. Védrantais) was developed. Several regeneration protocols using cotyledon or leaf explants were analysed with particular emphasis on the regeneration efficiency and the ploidy level of the regenerated melon plants. The use of leaf explants excised from 10 day-old seedlings, cultured in Murashige and Skoog's medium supplemented with 1 mM 6-benzylaminopurine (BAP) and 1 mM 6-(g,g-dimethylallylamino)-purine (2iP), resulted in a high regeneration frequency (73%). In these conditions, more than 84% of the regenerated plants were found to be diploid. Addition of an Agrobacterium-mediated transformation step did not significantly change the percentage (81.8%) of diploid plants regenerated. This protocol was successfully used to produce diploid transgenic melon plants expressing the antisense ACC oxidase gene, encoding ACC oxidase which catalyses the last step of ethylene biosynthesis. Ethylene production and ACC oxidase activity of the leaf explants from transgenic plants was reduced by more than 80% as compared to the control untransformed tissues. This transformation/regeneration method could be routinely used for the introduction of other genes of interest in melon
GENETIC VARIABILITY STUDIES IN MUSKMELON (Cucumis melo L.)
Full text linkA Thesis
Submitted to faculty of Agriculture
Sher-e-Bangla Agricultural University, Dhaka
In partial fulfillment of the requirements
for the degree of
MASTER OF SCIENCE
IN
GENETICS AND PLANT BREEDINGAn experiment was conducted at Sher-e-Bangla Agricultural University Dhaka, during
Kharif I, 2020 using thirteen muskmelon (Cucumis melo L.) genotype to study the
genetic variability among the genotype in a randomized complete block design with three
replications. The analysis of variance revealed significant differences for various traits
among genotypes. For all of the characters, phenotypic variance are greater than
genotypic variance. The number of fruits per plant (47.73), single fruit weight (52.55),
and yield plant per plant (90.40) all had high genotypic co-efficients of variation (GCV).
High heritability with high genetic advance in percent of mean was observed in number
of fruits per plant (86.05), single fruit weight (99.12), rind thickness (24.33) and yield
plant per plant (93.47) which indicated that these traits would be effective for genetic
improvement. High heritability with low genetic advance in percent of mean was
observed in days to first male flowering (59.93) and days to first female flowering
(60.15). The result revealed a highly significant positive correlation with plant height
(rg= 0.615, rp= 0.541), number of branches per plant (rg= 0.698, rp= 0.530), number of
fruits per plant (rg= 0.652, rp= 0.703), single fruit weight(rg= 0.854, rp= 0.778), rind
thickness (rg= 0.579, rp= 0.517), and flash thickness (rg= 0.664, rp= 0.649) to yield per
plant. Thirteen muskmelon genotypes were grouped into four cluster. Cluster III
exhibited maximum 5 genotypes while cluster I had only 2 genotypes. Among four
cluster, the highest inter-cluster distance (8.13) was observed between clusters II and IV,
while the lowest (5.164) was observed between clusters I and III. Cluster IV had the
highest intra cluster distance (3.144), while Cluster II had the lowest (0.874). Considering
group distance and phenotypic performances, the inter genotypic crosses between G13
(BD-11268) and G11 (BD-11266); G13 and G12 (BD-11267); G13 and G2 (BD-11254);
G12 and G11; G12 and G2; and G11 and G2 might be suggested for future hybridization
program
Application of Cucumis melo L. peel flour in bakery products
No full textCucumis melo L. is a very consumed fruit all over the world because it has excellent sensory and nutritional qualities, being a good source of bioactive compounds for humans. However, the peel and seeds are usually discarded 1,2,3. Food waste is considered a major problem with a direct impact on the economy, society and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise the implementation of the concept of food sustainability. On the other hand, this valorisation would allow the development of new food products with beneficial properties for the health of the population.
The aim of this study was to develop two formulations based on C. melo L. peel flour and to evaluate their nutritional composition, total phenolic content and antioxidant potential.
In 2021, the C. melo L. samples were collected from melon production and distribution companies, located in Torres Vedras and Rio Maior (Portugal). The nutritional composition was analytically determined. The energy value and available carbohydrates were calculated. Antioxidant activity was determined using two different methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and ferric reducing antioxidant power (FRAP). Total phenolic content was also assessed by spectrophotometry and the results were expressed as gallic acid equivalents (GAE).
According to the results, dietary fibre and available carbohydrates are the main constituents of the C. melo L. peel flour, 50 and 24 g/100 g, respectively. For DPPH•, 26 mg trolox equivalents/100 g were observed, while for FRAP, the value obtained was 863 mg trolox equivalents/100 g. C. melo L. peel flour presented a content of 249 mg GAE/100 g, for total phenolic compounds.
The incorporation of C. melo L. peel flour allowed the development of a biscuit and a muffin with 15 and 13 g/100 g of dietary fibre, respectively. According to Regulation (EC) No 1924/2006 on nutrition and health claims, it is possible to say that the products developed can be considered high in fibre (> 6 g/100 g). In the case of the biscuit developed, the use of C. melo L. peel flour, allowed to have a content of total phenolic compounds of 250 mg GAE/100 g. Concerning the developed muffin, a total phenolic compounds content of 254 mg GAE/100 g, and 23 and 892 mg trolox equivalents/100 g for the DPPH• and FRAP method, respectively, were obtained.
In conclusion, C. melo L. peel flour can be considered a good source of dietary fibre and total phenolic compounds, allowing the development of two formulations.
The dietary fibre and phenolic compounds contents present in the developed food products can contribute to the valorization of C. melo L. peel flour since it is possible to nutritionally enrich different foods, reduce food waste, reduce the environmental impact and contribute to improving public health.This work was financially supported by Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021); and UIDB/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Rita C. Alves thanks to FCT the CEECIND/01120/2017 contract.info:eu-repo/semantics/publishedVersio
KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk]
Full text linkThe objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 %) and soybean milk (40, 50 and 60%). The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively
Determination of optimum irrigation water amount for drip-irrigated muskmelon (Cucumis melo L.) in plastic greenhouse
No full textDrip irrigation Plastic greenhouse Irrigation scheduling Irrigation water use efficiency (IWUE) Muskmelon (Cucumis melo L.)
Caratteri morfologici distintivi e biometria di semi di Cucumis melo L. da siti medievali a Ferrara
No full textCaratteri morfologici distintivi e biometria di semi di Cucumis melo L. da siti medievali a Ferrar
Vitamin E profile of three varieties of Cucumis melo L.: pulp and by-products
No full textThe development of new food products based on the use of fruit by-products is a relevant topic nowadays. Indeed, it is a sustainable solution for the reduction of food losses and waste, as well as for the environmental impact. Cucumis melo L. is a very popular fruit worldwide, due to its excellent sensory and nutritional qualities. On the other hand, it contains a large amount of seeds and peel (by-products) that, until now, have been discarded. These by-products are a rich source of compounds with high antioxidant activity and beneficial properties for human health, such as vitamin E [1].
The aim of this study was to determine the vitamin E profile of pulp and by-products (peel and seeds) of three different Cucumis melo L. varieties (Grand Prix, Soleares and Waikiki). In addition, the vitamin E profile was compared for the Soleares variety at two different seasons (Soleares-I, winter and Soleares-P, spring).
The Cucumis melo L. fruits were collected from major supermarket chains in the Lisbon region (Portugal). Vitamin E profile was analysed by HPLC-DAD-FLD, according to the method described by Alves et al. [2].
The results show that γ-tocopherol and α-tocopherol are the main vitamers present in Cucumis melo L. by-products (seeds and peels). The total vitamin E content varied between 6.69 mg/100 g (Grand Prix) and 19.1 mg/100 g (Soleares-P) for Cucumis melo L. seeds and between 3.57 mg/100 g dry weight (Soleares-P) and 25.0 mg/100 g dry weight (Grand Prix) for the peel. For Cucumis melo L. pulp, the levels of vitamin E ranged between 0.78 mg/100 g dry weight (Waikiki) and 1.11 mg/100 g dry weight (Grand Prix).
In summary, Cucumis melo L. by-products can be used to enrich and create novel foods, improving their nutritional value and enhance their health promoting properties. It was shown that the contents of vitamin E can contribute for this possible valorization.This work was funded by INSA, I.P., under the project MELON4FOOD (2018DAN1492) and by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) and through project UIDB/50006/2020. Rita C. Alves thanks to FCT the CEECIND/01120/2017 contract.info:eu-repo/semantics/publishedVersio
The complete chloroplast genome of Cucumis melo L. ‘Shengkaihua’ (Cucurbitaceae) and its phylogenetic implication
No full textThe genus Cucumis contains 52 species, including two economically significant crops, cucumber, and melon, as well as some important landraces. Cucumis melo L. ‘Shengkaihua’ is a widely cultivated landraces in China. It has high sugar content, early maturity, and strong genetic growth potential. Cucumis melo L. ‘Shengkaihua’ provides a valuable gene pool for crop improvement of Cucumis crops. In this study, the complete chloroplast (cp) genome sequence of C. melo L. ‘Shengkaihua’ was determined using next-generation sequencing. The entire cp genome was determined to be 156,017 bp in length. It contained large single-copy (LSC) and small single-copy (SSC) regions of 86,335 and 18,088 bp, respectively, which were separated by a pair of 25,797 bp inverted repeat (IR) regions. The genome contained 133 genes, including 88 protein-coding genes, 37 tRNA genes, and eight rRNA genes. The overall GC content of the genome is 36.9%. A phylogenetic tree reconstructed by 24 chloroplast genomes reveals that C. melo L. ‘Shengkaihua’ is most related to Cucumis melo var. inodorus
Bioactive compounds in Cucumis melo L. and its beneficial health effects: a scoping review
No full textCucumis melo L.. especially its seeds and peels, possesses numerous medicinal and nutritive functions due to the rich sources of biological moist compounds it contains. However, the processing of Cucumis melo L. can generate a huge amount of by-products that can threaten the environment. This study aims to explore the bioactive compounds present in different melon parts and the fruit's beneficial health effects. A methodological framework proposed by Arksey and O'Malley was used to conduct the scoping review. An electronic database search for English academic articles was conducted using PubMed, Scopus and ScienceDirect encompassing yeah between 1999 and 2019. All types of studies excluding systematic review or review papers were eligible for inclusion. Out of 602 studies identified. a total of 18 studies were included. Both Cucumis melo L.., peels and seeds were rich in phenolic compounds. The seed oil contained rich sources of tocopherols, while B-carotene ands vitamin C were found in the flesh. In addition. the main beneficial health effects included antioxidant. anti-Inflammatory, anti-ulcer. anti-angiogenic, anti-diabetic. anti-bacterial and anti-hypothyroidisim activities which were attributable to the presence of bioactive compounds. In summary, Cucumis melo L., particularly its by-products (i.e. seed. and peel), exhibited various health benefits. This was indicative of the potential of incorporating these by -products into various food and nutraceutical applications to create novel functional food or dietary supplements
Agroecossistemas multifuncionais afetam o acúmulo de zinco em Cucumis melo L. no Semiárido brasileiro.
Full text linkO objetivo deste estudo foi avaliar o acúmulo de zinco (Zn) em Cucumis melo L. cultivado em diferentes modelos de agroecossitemas multifuncionais no Semiárido brasileiro
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