This work combined multi-variety, multi-ripening stages with non-destructive Near-Infrared Spectra (NIRS) modeling to predict processed mango pur & eacute;e quality traits. 2083 fruits were analyzed by non-destructive texture and NIRS measurements, and then processed into 240 pur & eacute;es. The quality traits of 61 representative pur & eacute;es were characterized. The performance of partial least-square regression (PLS) models was evaluated to predict the pur & eacute;es' dry matter (DM), total soluble solids (TSS), pH, titratable acidity (TA), color (L & lowast;, a & lowast;, b & lowast;), rheological parameters (flow indices n, consistency index K, flow point gamma(f), elastic and viscous moduli (G'(LVE) and G"(LVE))), and granulometric parameters (statistical diameters D [3; 2] and D [4; 3]). Cogshall pur & eacute;es had the highest n, and the lowest G'(LVE), G"(LVE) and D [3; 2] values. Modelling highlighted that ripening was the only factor modulating D [3; 2], whereas gamma(f) was variety-dependent. The fruit NIRS PLS models with RPD value > 2.5 for DM, G'(LVE), while G"(LVE) and gamma(f) demonstrated good/excellent performance. For TSS, b & lowast;, D [3;2] and D [4;3] satisfactory quantitative prediction was obtained (2 < RPD <2.5). Finally, NIRS presented poor predictive performance for pH, AT, L & lowast;, a & lowast;, n and k. These findings should be extended to other varieties and production systems to achieve higher representativity and genericity.

Accurate harvest time prediction is a challenge for developing sustainable fruit production, especially for both dessert and plantain banana varieties. The proposed approach to predict the optimum harvest date was based on estimating appropriate parameter values, namely the threshold temperature and the corresponding degree-day sum, for a given cultivar and targeted market. When the threshold temperature was estimated from a sufficiently wide and contrasted dataset, as illustrated for the variety 938, the model achieves high predictive accuracy. The thermal time sum model can accurately predict the flowering-to-fruit-ripening phase of five dessert banana varieties moderately to strongly resistant to black leaf streak and fusarium wilt TR4 diseases and for the first time of one of plantain banana variety, cv. French Clair, with values of RMSE, MAPE, and R & sup2; ranging, respectively, from 3.8 to 8, from 3% to 6.8%, and from 0.51 to 0.85 on the validation datasets. This study proposes a simple and reliable temperature-based method to optimally forecast banana harvest date according to the targeted market. The calculated thermal time sum from the variety-dependent threshold temperature accurately predicted the fruit storability and the fruit size. Moreover, an adapted statistical method was proposed in the case of inability of recording data on the flowering-to-fruit-ripening phase, based on the occurrence of fruit splitting obtained under contrasting temperatures in different geographical areas. Threshold temperature values for each variety were discussed, and it was determined that this is a purely statistical parameter for prediction, without direct biological meaning.

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.

Quality attributes play a pivotal role in determining consumers’ acceptance and market value of food crops. Dioscorea alata is a major yam species for food security in tropical areas, but our understanding of the genetic factors underlying tuber culinary traits is limited. This study aimed at elucidating the genetic basis of key culinary attributes, including apparent dry matter content (DM), cooking time, boiled yam hardness, and moldability, through genome-wide association studies (GWAS). Phenotypic assessment revealed notable variations among the D. alata genotypes and significant correlations among the quality traits. The GWAS identified 25 significant associations distributed across 14 chromosomes. A total of 12, 1, 6, 6 single nucleotide polymorphisms were detected for cooking time, moldability, hardness and DM. Allele segregation analysis of the identified loci highlighted favorable alleles for short cooking time, good moldability, high hardness and DM content. Within a set of 42 putative candidate genes, we identified genes differentially expressed in tubers of genotypes with contrasting quality attributes. Our study offers valuable insights into the links between these key culinary traits and the underlying genetic basis in D. alata. These findings have practical implications for breeding programs aimed at enhancing the quality attributes of greater yam.

BACKGROUND:Quality traits are essential determinants of consumer preferences. Dioscorea alata (Greater Yam), is a starchy tuber crop in tropical regions. However, a comprehensive understanding of the genetic basis underlying yam tuber quality remains elusive. To address this knowledge gap, we employed population genomics and candidate gene association approaches to unravel the genetic factors influencing the quality attributes of boiled yam.METHODS AND RESULTS:Comparative genomics analysis of 45 plant species revealed numerous novel genes absent in the existing D. alata gene annotation. This approach, adding 48% more genes, significantly enhanced the functional annotation of three crucial metabolic pathways associated with boiled yam quality traits: pentose and glucuronate interconversions, starch and sucrose metabolism, and flavonoid biosynthesis. In addition, the whole-genome sequencing of 127 genotypes identified 27 genes under selection and 22 genes linked to texture, starch content, and color through a candidate gene association analysis. Notably, five genes involved in starch content and cell wall composition, including 1,3-beta Glucan synthase, β-amylase, and Pectin methyl esterase, were common to both approaches and their expression levels were assessed by transcriptomic data.CONCLUSIONS:The analysis of the whole-genome of 127 genotypes of D. alata and the study of three specific pathways allowed the identification of important genes for tuber quality. Our findings provide insights into the genetic basis of yam quality traits and will help the enhancement of yam tuber quality through breeding programs.

Summary Fruit quality is a key factor – beginning with the producer, continuing through the supply chain, and ending with the consumer. It is described by multiple indicators and varies during the growth and ripening of the fruit. This study focused on two main aspects of Cogshall mango ( Mangifera indica L.) quality: (i) the physical properties of the fruit with fresh mass (FM), pulp dry matter content (DMC), and pulp coloration; and (ii) the chemical properties with pulp sugar content and pulp acidity. These indicators were monitored on on-tree fruit, from about 60 days after bloom until full maturity. The same indicators were also monitored on fruit stored in cold storage rooms during ripening. The effects of leaf-to-fruit ratio (manageable by pruning or fruit thinning), maturity stage of fruit at harvest (manageable by harvest date), and storage temperature on the kinetics of quality traits of on-tree and stored fruit were assessed. In addition, a change-point analysis was applied to the sweetness index kinetics (used as a proxy of fruit ripening) to study fruit ripening induction. The leaf-to-fruit ratio mainly influenced fruit growth in terms of FM and pulp DMC, whereas it had less impact on the evolution of fruit chemical properties. The maturity stage of the fruit at harvest was a key factor in determining the potential quality at the ripe stage. Ripening occurs naturally at the mature green stage for on-tree fruit, but ripening at an earlier stage can be induced by harvesting the fruit. During the ripening phase, a low leaf-to-fruit ratio and a cold storage temperature tended to slow down the daily rate of sweetness increase. The use of cold temperatures during storage slowed down starch degradation and sucrose accumulation, while almost stopping the variation in fruit coloration and acidity.

Improving the commercial quality of new hybrids of banana is a challenge involving the increase in knowledge in physiological injury like fruit drop to optimize postharvest conditions until the market. To meet the challenge of developing agroecological production systems based on banana, the integration of cultivars that are naturally resistant to pathogens and pests is being considered. However, one of the obstacles to the commercial development of new banana cultivars is the lack of knowledge on the determinants of commercial quality criteria, in particular certain physiological alterations characterized for example by fruit drop. Metabolic markers related to oxidative stress and structural characteristics influencing these alterations were identified by studying a susceptible cultivar, '938', and a tolerant cultivar, 'Cavendish'. In order to improve the commercial quality of this hybrid '938', a new postharvest itinerary was designed and tested. It allows to delay and limit the level of intensity of this physiological alteration and to answer the constraints of a marketing of this hybrid on the local market. In parallel, the sensory quality was evaluated under these new conditions to identify a new optimum of consumption and to support this marketing. This study provides elements to feed crossbreeding and selection strategies in the Cirad Banana Variety Improvement Platform and for the design of robust postharvest technical solutions adapted to the markets.

ABSTRACT Yams are important tubers widely consumed in developing countries in various forms, mainly boiled, pounded and fried. Tuber quality is a key criterion for acceptance by the various actors in the value chain. However, the genetics of yam tuber quality has not yet been comprehensively investigated. Given this lack of knowledge, we used population genomics and candidate gene association approaches to unravel the genetic basis of the three main quality attributes of boiled yam, namely texture, starch content and colour indices. We re-sequenced the whole genome of 127 yam genotypes with different quality attributes, and performed an enrichment of the already available functional genome annotation using comparative genomics. Population genomics analysis highlighted three main genetic groups and 1,053 genes under selection. We focused this work on three known quality trait-related pathways: pectin, starch content and flavonoid biosynthesis, and inventoried in the genome all the structural genes related to those pathways by comparative genomics. We improved the functional annotation of the three pathways with 48% more genes. A total of 18 candidate genes containing genetic variants significantly associated with the target traits were detected, including eight genes that were also found under selection. The texture-related candidate genes were distributed between the pectin and starch pathways. Overall, the use of comparative genomics has allowed the generation of an unprecedented genomic resource. The improved functional annotation of the yam genome is a promising predictive tool for identifying other core genes associated with any trait of interest to meet the growing need and diversified demands for yams.

Fruit quality traits are directly linked to consumer acceptability, and thus key targets for banana breeding programs. We explored the genetic control of three major organoleptic and ripening-related traits, namely pulp acidity (pH), firmness (PF) and dry matter content (DMC), over a 7-day ripening period and three production cycles in a banana segregating population genotyped by sequencing. Significant broad-sense heritabilities were estimated with 0.77, 0.46 and 0.81 values for pH, PF and DMC, respectively. QTL detection was first performed on the whole dataset to analyze their dynamics. In a second approach, per-cycle data were considered to evaluate the stability across production cycles. Finally, a meta-analysis was performed. Various QTLs were detected, as well as many QTL colocalizations, while 12 of these QTLs were more prominent as they were detected in several approaches and/or explained over 15.0% of the phenotypic variation. Candidate genes were proposed for 10 of these QTLs. The QTL with the largest contribution to pulp acidity (R-2 = 19.3-50.6%) was located on LG1_7 on the genetic map of Pisang Madu, i.e. a parent that is closely related to Cavendish, the world's most cultivated dessert banana cultivar group. This QTL is located on a chromosome derived from a reciprocal translocation that does not recombine in Pisang Madu, which is a favorable context for molecular marker monitoring. These first results will provide a relevant basis for marker-assisted selection in banana improvement programs.

Introduction - Consumers generally underline a gap between the expected quality of the fruit and its perceived one. For mangoes consumed in Europe, mainly imported by sea, this gap can be explained by the decrease of quality during cold storage and the lack of control of the heterogeneity of green mature mango batches. Objectives - To adapt the mode of transport according to the fruit characteristics at the mature green stage, the impact of cold storage in relation to fruit density was assessed on compounds of sensory and nutritional interest. Materials and methods - Low- and high-density fruit were stored for 0 (control) and 15 days at 9 degrees C (cold storage, CS), and then at 20 degrees C until later stages of consumption. Results and discussion - During cold storage, fruit slowly softened and starch was partially hydrolyzed into soluble sugars. After the fruits were transferred to 20 degrees C, the ratio of sucrose to glucose plus fructose increased in CS fruit, whereas it decreased in control fruit during ripening, regardless of the density class. No effect of cold storage was observed on compounds of sensory interest, on the contrary of beta-carotene, which was twice lower in CS fruit. High-density ripe fruit had higher total soluble sugar, beta-carotene, and trans-beta-ionone contents than those of low density, regardless of the storage conditions. Conclusions - The main differences in the sensory quality of mango at the consumption stage were linked to the difference in fruit density at the mature green stage, while the differences in beta-carotene would be associated to cold storage.

Processing, such as fresh cutting and drying, is essential to enhance profitability; therefore, to limit waste and reduce losses in fruit production such as mangoes. Metabarcoding and microbial enumeration methods were utilized to explore the structure of mango microbiota, as well as their evolution after processing. Two mango ripening stages of cv. Cogshall were selected and processed into fresh-cut pieces or dried slices. Microbiological and physicochemical parameters were monitored during product storage, in order to assess the dynamics of quantitative and qualitative variations of the microbial flora. Proteobacteria was the dominant bacterial phylum of the mango surface and accounted for 73.16%, followed by Actinobacteria (10.16%), Bacteroidetes (7.82%) and Firmicutes (6.68%). Aureobasidium and Cladosporium were the only two genera shared between all types of samples (peel surface, dried slices and mango fresh-cut). However, the bacterial genera Lactobacillus and Pantoea were the most abundant in fresh-cut mango after 14 days of storage. Ascomycota was the dominant fungal phylum in the mango surface and accounted for 90.76% of the total number of detected sequences, followed by Basidiomycota (9.21%). In total, 866 microbial genera were associated with mango surface (562 bacterial and 304 fungal). Among detected yeast genera, Saccharomyces, Candida and Malassezia prevailed in mango flesh and were replaced by Wickerhamomyces after 14 days of storage. Alpha and beta diversity analyzes revealed differences in fungal and bacterial communities on fruit peel, in fresh-cut, dried slices, and during conservation (fresh-cut and dried slices). Mango processing (washing, peeling, cutting and drying) reduced the richness and the microbial diversity (bacterial and fungal) associated to the fruit, and drying limits the development of cultivable microorganisms during storage in comparison to fresh-cuts mangoes.

A previous study demonstrated that the color of 4 mm mango slices is altered very slightly by drying for 5 h at 60 °C, 30% RH and 1 m/s. The objectives of this complementary study were to determine the impact of various drying procedures encountered in the drying units on color alterations of sulfite-free mango slices from heterogeneous raw material due to variable maturity degrees of mangoes. Drying procedures with various temperature/humidity/duration combinations were performed to analyze their effects on the color of natural dried mangoes according to the degree of fruit maturity. They were dried at an air speed of 1.0 m/s for 5 h according to 3 schemes: standard drying (SD) at 60 °C and 30% RH; wet drying (WD) for 1 h at 60 °C and 60% RH, followed by 4 h SD; and finally, hot drying (HD) for 4 h SD, followed by 1 h at 80 °C and 30% RH. The color of the mango slices was analyzed before and after drying. SD preserves the color of fresh mangoes very well, whatever their maturity stage. A relatively slow drying onset corresponding to WD has a highly adverse impact, which becomes greater as the degree of maturity increases. There is already significant browning on mangoes with near-optimum quality (L* = 75; H* = 92). Applying high temperature at the end of the drying procedure (HD) for 20% of the time has a more limited adverse impact with immature mangoes that are the most sensitive. Linear regressions were assessed to represent the relationships of color differences between drying schemes according to mango maturity degrees. These statistical models showed a significant increase in color degradation in the case of WD and a decrease in color differences in the case of HD with the advance in fruit maturity.

In order to improve the quality of ripe mangoes by managing cultural practices and storage conditions a modeling approach was used. An existing metabolic model was updated to take specificities of mango fruit sugar metabolism, fruit respiration and transpiration into account and coupled with existing models of fruit growth in dry and fresh matter, predicted based on carbon- and water-related eco-physiological and biophysical processes, respectively (Lechaudel et al., 2015, 2017). The virtual fruit model was used to investigate the effect of cultural practices and storage conditions on several fruit characteristics that can be of interest for mango processing or fruit consumption. They included fruit fresh mass and composition of the pulp in terms of dry matter content, soluble sugars, and starch concentrations. Then, the virtual mango model was used to generate numerous simulations by combining different levels of preharvest (fruit load, irrigation, position of the fruit in the tree, harvest date) and postharvest (temperature and hygrometry) factors. Among this large number of combinations, the scenarios that produce mangoes with advantageous quality criteria, such as fruit fresh mass, dry matter content and sweetness of pulp, or number of pulp slices for drying, were selected and discussed. These scenarios could then be tested and discussed with mango industry stakeholders to assess their acceptability in a process of improving fruit quality through pre- and postharvest practices.

The impacts of water supply reduction and cold storage were investigated on the peels and pulps of cv. Cogshall mangoes, regarding their phenolic compound contents. Phenolics identification was operated using HPLC-MSn for both compartments revealing an unbalanced repartition. Peels had a richer and more complex profile, counting xanthone glycoside (mangiferin), flavonoids (quercetin, kaempferol) and majorly gallotannins. Pulps presented smaller amounts of phenolics and a simpler profile majorly represented by gallotannins and gallic acid derivatives. During fruit ripening, the phenolic contents decreased in both compartments, but faster in the pulp. This behavior can be attributed to the oxidative stress observed in mango pulp during ripening. Cutting down the water supply during the fruit growth triggered an increase in phenolic contents of both the peels and pulp of mango fruits. This increase affected all compounds. Cold storage at 12 or 7 °C led to an increase in mangiferin and flavonoids contents in the fruit peel, interpreted as a stress-response reaction.

The purpose of this study was to evaluate the impact of the harvest stage, ripening conditions and maturity on color changes of cv. 'Cogshall' and cv. 'Kent' variety mangoes during drying. A total of four harvests were undertaken, and the fruits were ripened at 20 and 35 °C for five different ripening times at each temperature. At each ripening time, mangoes were dried at 60 °C/30% RH/1.5 m/s for 5 h. A wide physico-chemical and color variability of fresh and dry pulp was created. The relationships according to the L*, H* and C* coordinates were established using mixed covariance regression models in relation to the above pre- and postharvest (preprocess) parameters. According to the L* coordinate results, browning during drying was not affected by the preprocess parameters. However, dried slices from mangoes ripened at 35 °C exhibited better retention of the initial chroma, and had a greater decrease in hue than dried slices from mangoes ripened at 20 °C. However, fresh mango color, successfully managed by the pre- and postharvest conditions, had more impact on dried mango color than the studied parameters. The preprocess parameters were effective levers for improving fresh mango color, and consequently dried mango color.

Mango (Mangifera indica) is a major tropical fruit that is known for its delicious taste. However, a wide heterogeneity of sugar contents is reported between mangoes. To tackle this issue, the main objective of this study has been to develop a predictive model of sugars concentration in mangoes during the fruit growth and maturation. This dynamic model is based on differential equations which describe the action of enzymes on the accumulation and degradation of the various compounds of interest and predict the accumulation and the degradation of soluble sugars and starch inside the pulp of the fruit. This model considers pre- and postharvest factors that affect changes in sugars content, like carbohydrate supply to the fruit and storage temperature. Overall, the model is used to simulate the evolution of soluble sugars and starch during: i) fruit growth (after the end of the cell division) and maturation on fruits still on the tree; and ii) ripening of harvested fruits during storage. Furthermore, it allows to simulate effects of fruit growth intensity, fruit maturity at harvest and storage temperature on the concentrations of sugars. The model is developed for the cultivar Cogshall in Reunion Island. Model parameters were either taken from the literature or estimated with experimental data. The ongoing modelling approach and preliminary results are presented and discussed.