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P. Kavitha ¹, K. S. Shivashankara ¹, T. K. Roy ¹, K. C. Pavithra ¹, V. K. Rao ¹, A. T. Sadashiva ², K. V. Ravishankar ³, G. J. Sathish ⁴

Affiliations
1 Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hesaraghatta lake post, Bengaluru –560 089, IN
2 Division of Vegetable Crops, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru-560 089, IN
3 Division of Biotechnology, ICAR-Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bengaluru-560 089, IN
4 Department of Biochemistry, Kuvempu University, Shankaraghatta-577 451, Karnataka, IN

Abstract

Vitamins are essential nutrients in food crucial for maintaining good health. Tomato, being a widely consumed vegetable, provides a good quantity of vitamins. Metabolite profiling of vitamins at different stages of fruit maturity in a crop helps identify the right stage for better quality. Based on preliminary screening for quality parameters, tomato lines rich in TSS, antioxidants, lycopene and beta-carotene were selected for the present study. Eight genotypes and a wild species were profiled for 'B' vitamins at three different stages of fruit maturity, viz., green, breaker and ripe stage. A simple and sensitive liquid chromatography-tandem mass spectrometric (LC-MS/MS) method for simultaneous determination of six 'B' vitamins was developed and validated by us. Among the genotypes studied, IIHR-249-1 recorded higher niacin, pantothenic acid and biotin content. Pyridoxine content was higher in the hybrid, Arka Rakshak. The wild species, LA-1777(Solanum habrochaites) was found to be rich in pantothenic acid, riboflavin and thiamine. Content of most of the vitamins increased with ripening of the fruit. IIHR-249-1 and LA-1777 were found to be rich in 'B' vitamins, earlier reported to be also rich in antioxidants and lycopene. These genotypes can be used for improving the nutritive value of tomato under crop improvement programmes, through conventional breeding or biotechnological approaches.

Keywords

Tomato, B Vitamins, LC-MS/MS-MRM, Fruit Ripening, Green Stage, Breaker Stage.

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K. S. Shivashankara ¹, K. C. Pavithra ¹, R. H. Laxman ¹, A. T. Sadashiva ², T. K. Roy ¹, G. A. Geetha ¹

Affiliations
1 Division of Plant Physiology and Biochemistry, ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560 089, IN
2 Division of Vegetable Crops, ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake Post, Bengaluru - 560 089, IN

Abstract

Tomato (Solanum lycopersicon L.) is a rich source of carotenoids, especially lycopene, and is affected severely by high temperatures under tropical conditions. To study the effect of elevated temperature on lycopene content and other quality parameters, five tomato genotypes, viz., RF4A, Abhinava, Arka Saurabh, IIHR 2195 and Arka Vikas, were grown in a temperature gradient tunnel (TGT) facility under 33.4 and 35.4°C temperature conditions. Fruits were analyzed for total carotenoids, total phenols, total flavonoids, total sugars, TSS, acidity, Vitamin C besides carotenoids profile (β-carotene, lycopene, phytoene and luteoxanthin content). Results revealed that all the quality parameters studied were superior at 33.4°C, compared to 35.4°C in all the genotypes. 'IIHR 2195' recorded highest total phenols (479.28mg/100g dw), total flavonoids (70.27mg/100g dw), ferric reducing antioxidant potential (FRAP) (310.53mg/100g dw), diphenyl picryl hydrazyl (DPPH) radical (487.89mg/100g dw), Vitamin C content (292.25mg/ 100g dw) and total sugars (606.88mg/g dw) at 33.4°C and at 35.4°C. 'RF4A' and 'Arka Vikas' were found to have better total carotenoids content and lycopene at higher temperature than other genotypes. 'Arka Vikas' recorded highest total soluble solids (TSS) (8.9°Brix) and acidity (0.80%) at 35.4°C. Higher TSS and acidity were recorded at 35.4°C than at 33.4°C in all the five genotypes. Genotypic variation was observed in the above stated biochemical parameters in response to elevated temperatures.

Keywords

Tomato, TGT, Antioxidants, Elevated Temperature, UPLC.

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Arpita Mandal Khan ¹, K. S. Shivashankara ², T. K. Roy ²

Affiliations
1 National Research Centre for Orchids, P.O. Pakyong, Sikkim-737106, IN
2 ICAR-Indian Institute of Horticultural Research, Hesaraghatta Lake post, Bengaluru – 560089, IN

Abstract

Composition of volatile components in Couroupita guianensis Aubl. flowers was analyzed using headspace-solid phase micro-extraction (HS-SPME), followed by capillary gas chromatography and mass spectrometry (GC-MS) separation and identification. In all, 75 compounds were identified accounting for 96.32% of the total volatiles present. The major groups of compounds present were oxygenated terpenoids (35.66%), alcohols (26.92%), esters (17.36%), mono-and sesqui-terpenoids (8.64%), aldehydes and ketones (4.71%), hydrocarbons (1.68%), phenols (0.18%), acids (0.754%) and heterocyclic compounds (0.42%) constituted a small proportion of the volatile profile. The most abundant individual constituent was eugenol (18.95%) followed by nerol (13.49%), (E,E) farnesol (12.88%), (E,E)-farnesyl acetate (6.68%), trans ocimene (6.02%), nootkatone (4.64%), geraniol (2.94%), 2-isopropenyl-5- methyl-4-hexenyl acetate (2.69%), cedr-8-en-13-ol (2.58%), (E,Z)-farnesyl acetate (2.40%) and methyl (11E)-11- hexadecenoate (2.041%). Analytical comparison of composition of volatiles in the flowers, obtained by different methods of extraction, viz., solvent extraction, micro-simultaneous extraction and headspace-solid phase microextraction, revealed specific variations in relative concentrations of the constituent chemicals. Linalool was the major chemical (21.5% and 14.9%) in solvent extract and micro-simultaneous extract, respectively, but appeared in negligible quantity (0.16%) in head-space analysis.

Keywords

Couroupita guianensis, Volatiles, Headspace-Solid Phase Micro-Extraction (HS-SPME), Capillary Gas Chromatography and Mass Spectrometry (GC/MS).

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K. Ranjitha ¹, C. K. Narayana ¹, T. K. Roy ²

Affiliations
1 Division of Post Harvest Technology, Indian Institute of Horticultural Research, Hessaraghatta Lake Post, Bangalore - 560089, IN
2 Division of Plant Physiology and Biochemistry, IIHR, Bangalore, IN

Abstract

A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans- 2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexa decanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonyl ketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine.

Keywords

Banana Wine, Head-Space Volatiles, Esters, Fermentation-Derived Aroma, SPME Method.

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T. K. Roy ¹, A. Ghosh ²

Affiliations
1 Department of Mechanical Engineering, Bengal Engineering College, Howrah, IN
2 Department of Applied Mechanics, Bengal Engineering College, Howrah, IN

Abstract

It was Sir William Harschel (discoverer of Urenus), Royal Astronomer of King George III of England who first discovered the infrared rays in 1800 Harschel's most important contributions provided the following findings for the later works:I) he showed that there was satisfactory detector available for investigating the new region of the spectrum by using a sensible mercury in glass thermometer at the different part of spectrum band of suns rays, 2) he raised questions regarding the basic similarity of light and heat. In 1830 Nobili made the first thermocouple based on Seebeck's effect.

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