Introduction. Breadfruit, Artocarpus spp., is a staple crop with the potential to alleviate hunger and increase food security in tropical regions. Guidelines and recommendations for cultivar selection and production practices are now required for establishment of breadfruit in new areas. Materials and methods. To respond to this need for spreading breadfruit, our study quantified the growth, development, yield and seasonality of 24 breadfruit cultivars (26 trees) established in Kauai, Hawaii, over a 7-year period from 2006–2012. Individual production profiles were generated for each accessioned cultivar based on major agricultural factors. Results. Across all cultivars of breadfruit ( A. altilis), an average of 269 fruits per year was produced by each tree with an average fruit weight of 1.2 kg. Based on the planting density of 50 trees×ha–1, this translates to an average projected yield of 5.23 t×ha–1 after 7 years. Hybrids (A. altilis × A. mariannensis) had a higher yield than breadfruit. The data of our article support the previously proposed hypothesis for predicting breadfruit seasonality. On average, the peak season occurred from July to November. Conclusions. Ma’afala, the first widely available commercial cultivar, started to bear fruit within 22 to 23 months of planting. Other cultivars with potential for commercial production include Toneno, White, Rotuma and Meinpadahk.

Introduction. The effects of 1-methylcyclopropene (1-MCP) were evaluated on white-flesh cv. Claudia and yellow-flesh cv. Nespolone di Trabia loquat fruit. Materials and methods. Application of 1-MCP [(0.5 to 1) µL×L–1 for 20 h)] was monitored at 20 °C (7 days) and 0 °C (7 days at 0 °C and then 7 days at 20 °C). Results. Treatments with 1-MCP slowed fruit softening, depending on the concentration. Softening inhibition was greatest in fruit treated and held at 20 °C. The optimum concentration for softening inhibition at 20 °C was 1 µL×L–1 of 1-MCP, while 0.5 µL×L–1 of 1-MCP was more effective at 0 °C. Conclusion. Treatments with 1-MCP inhibited titratable acidity loss in both cultivars. 1-MCP extends the shelf life of rapidly softening, perishable fruits such as loquat fruit.

Introduction. A study on postharvest treatments of wild peppers was carried out in Madagascar with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods. Four distinct pepper production systems (PPS) were observed, described and compared in two separate areas in East Madagascar. Major quality characteristics (piperine and essential oil) of the peppercorns were assessed in samples collected in the four systems. Results and discussion. Two main postharvest processes (dry and wet) were identified. The wet process differed from the dry one in that it involved two specific operations, blanching and sweating. The processes influenced the color of the pepper. Piperine contents were not affected by any of the pepper production systems, whereas essential oil contents were reduced by up to 27% by the wet process. After processing, piperine contents were up to eight times lower, whereas essential oil contents were up to six times higher than the specifications of the standard ISO 959-1 for black pepper ready for commercialization. Conclusion. Two main processes (dry and wet) for treatment of peppercorns in Madagascar were identified and described. The dry process, with two steps less, appeared to be easier to implement and more respectful to the product. Improving maturity control and processing according to the quality expected by the markets will be necessary to promote Malagasy peppers.

Introduction. Pitaya peel has been applied as a functional ingredient for food due to the presence of betacyanins. However its polysaccharides can also contribute as a texture agent for food. The aim of this work was to evaluate the chemical characteristics and rheological behavior of the pitaya peel. Materials and methods. The samples were analyzed with regard to moisture and mineral content, protein, lipids, sugar, fiber, vitamin C, titratable acidity, soluble solids content and pH. Rheological measurements were performed on rheometer through flow curve, stress sweep, frequency sweep and the variation of temperature. Results and discussion. The results showed that pitaya peel is rich in insoluble fibers and exhibits non-Newtonian behavior, characteristic of a strong gel with a predominance of solid character. Furthermore, samples showed thermal resistance at the conditions of frequency, tension and temperature analyzed. Conclusion. Considering our results, in addition to use as a natural colorant in food, pitaya peel can also contribute to the nutritional value and texture of the products.

The product. Fruit juices have attained an important place in the modern diets of people belonging to different communities and classes world over. It is the unfermented but fermentable liquid obtained from the edible part of sound, appropriately mature and fresh fruit. Bioactive compounds. Fruit juices contain nutrients like vitamins, minerals, trace elements, energy and phytochemicals including flavonoids, polyphenols and antioxidants that have been shown to have varied health benefits. Medicinal properties. The mode of action of these fruit juice compounds in most cases seems to be by modulating gene activities. Fruit juice as part of a balanced diet offers both good health and profound disease risk reduction properties. As a result, there is high demand as alternative medicine for different kinds of illnesses such as chronic inflammation, arthritis, diabetes, high blood pressure, muscle aches and pains, menstrual difficulties, headaches, heart disease, AIDS, cancers, gastric ulcers, sprains, mental depression, poor digestion, arteriosclerosis, blood vessel problems, and drug addiction. Furthermore, to identify fruit juices as non-consumable in the context of obesity and dental health would deprive the consumer of a perfectly healthy and nutritious food, and would be completely contrary to the evidence noted in the scientific community. Discussion and conclusion. Fruit juices are an excellent choice of drink when consumed moderately as per recommendations.

Introduction. The fruit types such as raspberries (Rubus idaeus), cherries (Prunus cerasus), blackberries (Rubus fructicosus), blackthorns (Prunus spinosa) and aronia (Aronia melanocarpa) are very common in Serbia. These fruit species are a valuable source of antioxidants. The goal of our work was to evaluate the antioxidant activities of ethyl acetate extracts of these five berries and to establish possible correlation between the content of anthocyanin and the antioxidant activity. Materials and methods. To determine antioxidant activity of the selected fruits, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, the ABTS (2,2-azinobis-3 ethyl benzothiazoline-6-sulfonic acid) cation decolorization activity, the FRAP (ferric reducing antioxidant power), and the TRP (total reducing power) were measured. Results. The four methods selected for our assays showed strong antioxidant properties for blackberry samples. The total anthocyanin content was estimated using the pH differential method. The highest amount of anthocyanin was found in blackberry samples [(1063.53 ± 0.01) mg·kg–1 fresh fruit], while the lowest was in raspberry samples [(180.84 ± 0.02) mg·kg–1 fresh fruit]. The correlation between the content of anthocyanin and antioxidant activity was established using regression analysis. The highest correlation was found between total reducing power and total anthocyanin (r = 0.97, p < 0.05). Hierarchical cluster analysis divided selected fruit species into two statistically significant clusters. Conclusion. Our results confirmed that analyzed berries are rich in anthocyanins. A strong correlation among different assays as well as with anthocyanin content was observed. Cluster analysis can be used in food science, to classify different food types into groups, based on similarity among the results.