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Thermoplastic poly(ether/ester) elastomer (TPEE) has great potential as a mattress material due to its high resilience, breathability, and light weight. This study aimed to evaluate the feasibility of TPEE-3D fibrous material (T3DF), a three-dimensional block material made of TPEE fibers randomly aligned and loop-connected, for mattress application. After testing the compression properties of T3DF, the effects of T3DF structural layers on mattress firmness were investigated. The results showed that T3DF had good energy absorption capacity, broad indentation hardness range (126.94–333.82 N), and high compression deflection coefficient (2.79–4.39). The thickness and density of T3DF were the main factors influencing mattress firmness, and the impact of thickness was more significant (p < 0.05). Owing to the hard and soft segments contained in TPEE, T3DF could be used for both the padding and core layers of the mattress. The hardness value and Dsurface of the mattress with a T3DF padding layer increased with T3DF density but decreased with T3DF thickness. Moreover, the hardness value and Dsurface of the mattress with a T3DF core layer increased with T3DF density, while with T3DF thickness, its Dsurface increased and Dbottom decreased. Therefore, the thick and low-density T3DF padding layer could improve the comfort of the mattress surface, a thin T3DF core layer could satisfy both the softer surface and the firmer bottom of the mattress.

A pot experiment was conducted to observe the effect of salicylic acid on qualitative and quantitative attributes of tomato plants under salinity stress at Agriculture Research Institute Tarnab, Peshawar during the summer season 2016. The experiment was conducted in a shade house and laid out in a completely randomized design (CRD) having 12 treatments and replicated thrice. After 15 days of transplantation tomato plants (cv. Rio Grande) were subjected to various levels of salinity (0, 30, 60 and 90 mM) and to foliar application of salicylic acid (0, 0.5 and 1 mM) at 6 days after salinity stress. Results revealed that salinity stress (90 mM NaCl) significantly reduced the fruit length (4.71 cm), fruit diameter (3.95 cm), number of fruits plant−1 (13), yield pot−1 (0.51 kg), fruit dry matter (6.89 g), and pH (4.14) with increase in fruit firmness (2.72 kg · cm2), total soluble solids (TSS, 8.87 0Brix) and vitamin C (18.07 mg · 100 ml). The foliar application of salicylic acid at 0.5 mM significantly reduced the harmful effect of salt stress and improved the fruit length (5.02 cm), fruit diameter (4.17 cm), number of fruits plant−1 (18.67), yield pot−1 (0.86 kg), fruit dry matter (9.04 g), fruit firmness (2.68 kg · cm2), TSS (9.05 0Brix), pH (4.33) and vitamin C (17.28 mg · 100 ml). Regarding in interaction both salinity and salicylic acid significantly affected all the variables except fruit firmness, total soluble solids, pH and vitamin C. From the present study it can be concluded that salinity reduced the quantitative attributes while it increased the qualitative attributes except pH. Therefore, salicylic acid at 0.5 mM might be applied to the tomato plant under saline condition up to 90 mM which could effectively alleviates the deleterious effect of salt stress.

Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars 'Duke' and 'Brigitta' to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61-1.80 N), and firm (1.81-2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0ºC and 85-88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. 'Duke' exhibited high softening rates, as well as high and significant r2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. 'Brigitta,' having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.

Summary Retention of flesh texture attributes during cold storage is critical for the long‐term maintenance of fruit quality. The genetic variations determining flesh firmness and crispness retainability are not well understood. The objectives of this study are to identify gene markers based on quantitative trait loci (QTLs) and to develop genomics‐assisted prediction (GAP) models for apple flesh firmness and crispness retainability. Phenotype data of 2664 hybrids derived from three Malus domestica cultivars and a M. asiatica cultivar were collected in 2016 and 2017. The phenotype segregated considerably with high broad‐sense heritability of 83.85% and 83.64% for flesh firmness and crispness retainability, respectively. Fifty‐six candidate genes were predicted from the 62 QTLs identified using bulked segregant analysis and RNA‐seq. The genotype effects of the markers designed on each candidate gene were estimated. The genomics‐predicted values were obtained using pyramiding marker genotype effects and overall mean phenotype values. Fivefold cross‐validation revealed that the prediction accuracy was 0.5541 and 0.6018 for retainability of flesh firmness and crispness, respectively. An 8‐bp deletion in the MdERF3 promoter disrupted MdDOF5.3 binding, reduced MdERF3 expression, relieved the inhibition on MdPGLR3, MdPME2, and MdACO4 expression, and ultimately decreased flesh firmness and crispness retainability. A 3‐bp deletion in the MdERF118 promoter decreased its expression by disrupting the binding of MdRAVL1, which increased MdPGLR3 and MdACO4 expression and reduced flesh firmness and crispness retainability. These results provide insights regarding the genetic variation network regulating flesh firmness and crispness retainability, and the GAP models can assist in apple breeding.

Flesh firmness of watermelon is an important quality trait for commercial fruit values, including fruit storability, transportability, and shelf life. To date, knowledge of the gene networks underlying this trait is still limited. Herein, we used weighted genes co-expression network analysis (WGCNA) based on correlation and the association of phenotypic data (cell wall contents) with significantly differentially expressed genes between two materials, a near isogeneic line “HWF” (with high average flesh firmness) and inbred line “203Z” (with low average flesh firmness), to identify the gene networks responsible for changes in fruit flesh firmness. We identified three gene modules harboring 354 genes; these gene modules demonstrated significant correlation with water-soluble pectin, cellulose, hemicellulose, and protopectin. Based on intramodular significance, eight genes involved in cell wall biosynthesis and ethylene pathway are identified as hub genes within these modules. Among these genes, two genes, Cla012351 (Cellulose synthase) and Cla004251 (Pectinesterase), were significantly correlated with cellulose ( r 2 = 0.83) and protopectin ( r 2 = 0.81); three genes, Cla004120 (ERF1), Cla009966 (Cellulose synthase), and Cla006648 (Galactosyltransferase), had a significant correlation with water-soluble pectin ( r 2 = 0.91), cellulose ( r 2 = 0.9), and protopectin ( r 2 = 0.92); and three genes, Cla007092 (ERF2a), Cla004119 (probable glycosyltransferase), and Cla018816 (Xyloglucan endotransglucosylase/hydrolase), were correlated with hemicellulose ( r 2 = 0.85), cellulose ( r 2 = 0.8), and protopectin ( r 2 = 0.8). This study generated important insights of biosynthesis of a cell wall structure and ethylene signaling transduction pathway, the mechanism controlling the flesh firmness changes in watermelon, which provide a significant source to accelerate future functional analysis in watermelon to facilitate crop improvement.

Human skin is continually changing. The condition of the skin largely depends on the individual’s overall state of health. A balanced diet plays an important role in the proper functioning of the human body, including the skin. The present study draws attention to bioactive substances, i.e., vitamins, minerals, fatty acids, polyphenols, and carotenoids, with a particular focus on their effects on the condition of the skin. The aim of the study was to review the literature on the effects of bioactive substances on skin parameters such as elasticity, firmness, wrinkles, senile dryness, hydration and color, and to define their role in the process of skin ageing.

It is of great significance to detect the degree of mango maturity accurately and quickly in terms of timely harvesting according to market needs and building a differentiated post-harvest field sorting system. In this study, three main mango varieties—’Tainong’, ‘Guifei’, and ‘Jinhuang’—that originated in Hainan, China, were used as subjects. An H-100F portable near-infrared spectrometer was used to collect the absorption spectra between 650- and 950-nm wavelengths at 20 days before as well as 20 days after the commercial harvesting time. Four types of quality indicators, including fruit firmness, pH value, soluble solid content (SSC), and dry matter content (DMC), were measured in the laboratory to finally establish the non-destructive detection (NDT) and comprehensive harvesting decision-making model. As the results indicated, in the range of 650–950 nm, the average value of the spectrum absorbance for the three mango varieties decreased as the grade of maturity increased. The value change correlated significantly with fruit firmness, pH, SSC, and DMC (%). The Kennard–Stone algorithm method was used to divide the four quality indicators into correction sets and prediction sets. The original spectrum and the spectrum preprocessed using six methods, including multiplicative scatter correction, standard normal variate transform, Savitzky–Golay convolution smoothing, Savitzky–Golay convolution derivative, vector normalization, and maximum–minimum normalization, were then preferably selected to build a processing model for the four quality indicators of the three mango varieties. The test results showed that for all three mango varieties, both the revised standard error of mean squared root and the indicated standard error of mean squared root of the four quality indicators were less than 1.42, 0.62, 0.78, and 1.4, and 1.52, 0.38, 0.94, and 1.5, respectively. The accuracy rates of the model to test the grade of maturity for ‘Tainong’, ‘Guifei’, and ‘Jinhuang’ were 83%, 90%, and 81%, respectively. The above results indicated that the mango NDT model that was established on the portable near-infrared spectroscopy technology can reliably detect the fruit firmness, pH, SSC, and DMC of mangoes and can distinguish the grade of maturity for different mango varieties. The research results are of great significance to the decision-making of mango harvesting and the differentiated field sorting thereafter.

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological features of either doughs or breads. All the tested doughs showed the same leavening ability, whereas breads containing 5% MP showed the highest specific volume and the lowest firmness. An enrichment in protein content was observed in experimental breads where the highest values for this parameter were recorded in breads containing 10% MP. Breads fortified with 10% MP also exhibited a significant increase in the content of free amino acids, and especially in the following essential amino acids: tyrosine, methionine, isoleucine, and leucine. By contrast, no differences in nutritional quality of lipids were seen between fortified and control breads. Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level. Overall, proof of concept was provided for the inclusion of MP into bread doughs started with different leavening agents (sourdough and/or baker's yeast), at 5 or 10% substitution level of soft wheat flour. Based on the Technology Readiness Level (TRL) scale, the proposed bread making technology can be situated at level 4 (validation in laboratory environment), thus suggesting that the production of breads with MP might easily be scaled up at industrial level. However, potential spoilage and safety issues that need to be further considered were highlighted.

Summary Tomato (Solanum lycopersicum) stands as one of the most valuable vegetable crops globally, and fruit firmness significantly impacts storage and transportation. To identify genes governing tomato firmness, we scrutinized the firmness of 266 accessions from core collections. Our study pinpointed an ethylene receptor gene, SlEIN4, located on chromosome 4 through a genome‐wide association study (GWAS) of fruit firmness in the 266 tomato core accessions. A single‐nucleotide polymorphism (SNP) (A → G) of SlEIN4 distinguished lower (AA) and higher (GG) fruit firmness genotypes. Through experiments, we observed that overexpression of SlEIN4AA significantly delayed tomato fruit ripening and dramatically reduced fruit firmness at the red ripe stage compared with the control. Conversely, gene editing of SlEIN4AA with CRISPR/Cas9 notably accelerated fruit ripening and significantly increased fruit firmness at the red ripe stage compared with the control. Further investigations revealed that fruit firmness is associated with alterations in the microstructure of the fruit pericarp. Additionally, SlEIN4AA positively regulates pectinase activity. The transient transformation assay verified that the SNP (A → G) on SlEIN4 caused different genetic effects, as overexpression of SlEIN4GG increased fruit firmness. Moreover, SlEIN4 exerts a negative regulatory role in tomato ripening by impacting ethylene evolution through the abundant expression of ethylene pathway regulatory genes. This study presents the first evidence of the role of ethylene receptor genes in regulating fruit firmness. These significant findings will facilitate the effective utilization of firmness and ripening traits in tomato improvement, offering promising opportunities for enhancing tomato storage and transportation capabilities.