Fruit-Softening Enzymes, Sugars, and Phenolic Compounds Influence the Shelf Life of Fruits: A Comparative Study of Different-Colored Guava Genotypes

Nutritional Quality, Bioactive Compounds, and Functional Characteristics of Guar ( Cyamopsis tetragonoloba L.) Genotypes: Multi‐Trait Selection of Superior Genotypes Using MGIDI Index

ABSTRACT Guar ( Cyamopsis tetragonoloba L.) is a valuable and multifunctional summer legume crop that is widely exploited for seed gum extraction due to the presence of galactomannan in the seed endosperm, as well as for its protein‐rich by‐products (germ and hull), which are extensively used in various industries. The objective of this study was to conduct a comprehensive evaluation of the nutritional value, bioactive compounds, and functional characteristics of seeds from fifteen guar genotypes in order to identify superior genotypes for breeding programs and industrial applications. In this study, a wide range of key traits was assessed, including seed gum percentage (SG), gum viscosity, dry matter digestibility (DMD), protein, fiber, total oil, ash, tannin, total phenolic content (TPC), flavonoids, total antioxidant capacity (TAC), and carotenoids. Seed gum content varied from 25.7% in the Pishen genotype to 32.8% in the RGC‐986 genotype. Similarly, gum viscosity ranged from 2353.67 to 3466.67 cP, with the highest value observed in RGC‐986. Dry matter digestibility differed markedly among genotypes, ranging from 43.37% in Pishen to 51.97% in RGC‐986, reflecting genotypic variation in seed nutritional quality. Fiber and protein contents also showed considerable variability, with ranges of 10.57%–12.95% and 25.33%–33.33%, respectively, and RGC‐986 exhibited the highest values for both traits. Antioxidant‐related attributes, including TAC and carotenoids, varied significantly among genotypes; to enable simultaneous selection of superior genotypes based on multiple nutritional and functional traits, the multi‐trait genotype–ideotype distance index (MGIDI) was applied. According to this index, genotype BR‐99, with the lowest MGIDI value (2.04), was identified as the most desirable genotype, followed by RGC‐986 with a value of 2.45. Overall, the findings of this study highlight the considerable genetic variability among guar genotypes in terms of nutritional, biochemical, and functional traits, and demonstrate the potential of exploiting this diversity in breeding programs aimed at developing guar cultivars with enhanced nutritional value and improved industrial performance.

Biochemical, Phytochemical, and Antioxidant Characterization of Sweet Orange (Citrus Sinensis) Processing By-Products from Côte d'Ivoire

Background: Sweet orange (Citrus sinensis), is a widely cultivated fruit valued globally for its high ascorbic acid content. In Côte d'Ivoire, the fruit is predominantly processed for juice production within both informal and industrial sectors. However, processing by-products—namely the peel, pulp membrane, and seeds—constitute a major fraction of the total fruit mass and are routinely discarded, representing a significant loss of valuable bioresources. Aims: This study aimed to evaluate the valorization potential of these agricultural by-products by establishing their biochemical and phytochemical composition profiles. Material and Methods: Processing by-products of C. sinensis were obtained from Abidjan, Côte d'Ivoire. Physical yield and ascorbic acid content (via DCPIP titration) were evaluated on fresh matrices, whereas oven-dried specimens (65 °C, 48 h) were pulverized for compositional analysis. Proximate parameters (moisture, ash, crude fiber, fat, protein, sugars, and Atwater caloric values) were determined following standard AOAC protocols. Phytochemical screening included spectrophotometric quantification of total phenolics, flavonoids, and condensed tannins, alongside DPPH radical-scavenging assays. Data were analyzed through one-way ANOVA with Duncan's multiple range test and principal component analysis (PCA). Results: High moisture levels (57.28 – 76.31%) indicated high perishability of the raw by-products. On a dry matter basis, proximate concentrations varied significantly across tissues: total carbohydrates ranged from 73.4 ± 0.06 % to 93.16 ± 0.47%, crude fat from 0.2 ± 0.02 to 7.17 ± 0.04%, and crude protein from 0.98 ± 0.01 to 8.26 ± 0.03%. Additionally, ash and crude fiber contents ranged from 2.98 ± 0.13 to 6.64 ± 0.11% and 2.31 ± 0.04% to 14.16 ± 0.03% respectively, confirming high energetic value. Ascorbic acid in fresh samples ranged between 7.49 ± 1.18 and 150.36 ± 3.6 mg 100g-1 fresh mass. Total phenolic contents spanned 0.39 ± 0.02 to 1.07 ± 0.00 g 100g-1 DM, flavonoids ranged from 5.31 ± 0.13 to 88,57 ± 0.11 mg 100g-1 DM, and condensed tannins ranged from 136.64 ± 5.02 and 194.73 ± 7.8 mg 100g-1 DM. Conclusions: Given their substantial nutritional and bioactive profiles, C. sinensis processing by-products represent promising, low-cost candidates for human food fortification, animal feed formulations, and cosmeceutical applications. Keywords: Citrus Sinensis; Citrus By-Products; Waste Valorization; Bioactive Compounds; Antioxidant Capacity; Functional Foods.

Compositional Variability of Rowanberry Genotypes and Sugar–Organic Acid Distribution Between Juice and Pomace

This study evaluated the compositional and processing characteristics of 17 rowanberry (Sorbus spp.) genotypes, including sweet cultivars, interspecific hybrids, and a wild rowanberry. Fruit weight, colour parameters, soluble solids content (SSC), and titratable acidity (TA) were determined to assess fruit quality, and the distribution of soluble sugars and organic acids among whole fruit, juice, and pomace fractions was investigated. Significant (p < 0.05) variation was observed among genotypes, with fruit weight ranging from 0.40 g in wild rowanberry to 1.55 g in ‘Alaja Krupnaja’. Hierarchical cluster analysis grouped the genotypes into two major clusters according to colour characteristics. Based on the SSC/TA ratio, ‘Burka’ and ‘Oranzevaja’ exhibited the most favourable balance between sweetness and acidity. Sorbitol was the predominant soluble carbohydrate and showed pronounced cultivar-dependent variation, ranging from 46.2 mg/g DW in ‘Likernaja’ to 189.0 mg/g DW in ‘Krasnaja’. Malic acid was the dominant organic acid in all fractions, reaching 70.9 mg/g DW in the pomace of ‘Krasnaja’. This study provides the first comprehensive comparison of sugar and organic acid partitioning among fruit, juice, and pomace fractions in a diverse set of rowanberry genotypes, revealing cultivar-specific patterns of carbon allocation relevant to fruit quality, processing, and by-product valorisation.

Developmental Dynamics of Physicochemical Traits, Polyphenols, and Antioxidant Capacity in ‘Dorsett Golden’ Apples and Valorization of Unripe Fruits

Evaluation of Plant Bio-Regulators and Antioxidants on Fruit Quality and Physiological Attributes of Pomegranate (Punica Granatum L.) cv. Bhagwa

The present investigation was carried out to evaluate the effect of plant bio-regulators and antioxidants on fruit growth, quality, and physiological parameters of pomegranate. The experiment comprised different treatments including NAA, GA₃, salicylic acid, ascorbic acid, and control. The results revealed that application of NAA at 30 ppm (T₂) significantly improved fruit physical characteristics, recording maximum fruit length (108.68 mm), fruit breadth (96.71 mm), fruit weight (352.99 g), and fruit volume (380.89 cc). In contrast, GA₃ at higher concentration (500 ppm) resulted in minimum fruit size and weight. Quality parameters were also positively influenced by NAA treatments, with the highest total soluble solids (14.92 ºB), total sugars (14.69%), and reducing sugars observed under T₂. Titratable acidity was lowest in NAA-treated fruits, indicating improved sweetness and better fruit quality. Among antioxidant treatments, ascorbic acid at 1200 ppm (T₈) significantly enhanced ascorbic acid content (15.12 mg/100 g), while salicylic acid (200 ppm) improved anthocyanin content (0.40 mg/100 g), contributing to better fruit coloration. Juice content was highest under GA₃ 500 ppm treatment. Physiological parameters showed that GA₃ treatments significantly enhanced photosynthetic rate (8.88 μmol CO₂/m²/s), transpiration rate, and chlorophyll content (3.08 mg/g), indicating improved plant metabolic activity. However, stomatal conductance was found to be non-significant among treatments. Overall, the study concluded that foliar application of NAA at 30 ppm is most effective for improving fruit size, yield, and quality of pomegranate, while GA₃ plays a significant role in enhancing physiological traits. Antioxidants such as ascorbic acid and salicylic acid improve biochemical attributes of fruits.

Optimization of Spray-Drying Conditions and Storage Stability of Black Lychee Extracted Powder: Impact of Maillard Conjugation on Bioactive Compounds and Antioxidant Activity

The development of functional ingredients from perishable tropical fruits supports sustainable food systems by reducing postharvest losses while retaining bioactive compounds. This study developed and optimized black lychee (Litchi chinensis Sonn.) extracted powder (BLEP) by spray drying and evaluated its physicochemical characteristics and antioxidant stability during storage. A 22 factorial design was employed to investigate the effects of maltodextrin concentration (5–30%) and inlet temperature (160–200 °C). Graphical optimization using an overlay plot identified 17.80% maltodextrin and an inlet temperature of 200 °C as the best compromise among the significant responses within the range tested. The optimized BLEP contained vanillic acid and epicatechin as the predominant phenolic compounds together with essential amino acids, including leucine. Degree of glycation (DG) and HMF were measured as indirect indicators of Maillard reaction progress. Over six months at 4, 25, 35, and 45 °C, color parameters, DG, and HMF remained stable, whereas total phenolic content (TPC) declined from 437.11 to 225–252 mg GAE/100 g db and ABTS radical scavenging activity declined progressively. TPC was strongly associated with antioxidant capacity (r = 0.914 with ABTS, p < 0.01), and its degradation followed zero-order kinetics (adjusted R2 = 0.931–0.971) with a predicted half-life (L50) of 199–220 days. The optimized powder therefore showed good physical and chromatic stability with partial loss of antioxidant-related compounds over time.