Introduction. In Malaysia, Limau Madu (Citrus reticulata Blanco; Citrus suhuiensis Hort. ex Tanaka) is commercially cultivated for local consumption. It is a loose-peel mandarin with fruits that are spherical in shape with shiny green or greenish yellow peel. In Malaysia, Limau Madu is vegetatively propagated, thus it is presumed to exhibit minimal variability. In our study, the genetic variability and genetic relatedness among cultivated samples collected from different states in Malaysia were assessed using Simple Sequence Repeat (SSR) primers. Materials and methods. Thirty pairs of SSR primers derived from Citrus unshiu were screened and 22 SSR primer pairs were utilized to assess genetic variability and relatedness among 118 cultivated samples. Results and discussion. The percentage of SSR transferability from C. unshiu to C. reticulata (Limau Madu) was 73.33%, which indicated that the primer sequences flanking simple sequence repeats were conserved among these Citrus species. Most SSR loci revealed a large excess of heterozygotes. In our study, low allelic diversity was shown, with an average of 5.227 alleles per locus. Polymorphic information content (PIC) ranged from 0.048 to 0.674. Based on UPGMA clustering analysis, four groups were identified from these citrus genotypes with a mean genetic distance of 0.170. Low genetic variability within species was probably due to vegetative propagation or inability to detect differences among samples using these primers.

Introduction. Les populations de Kidal, au nord du Mali, traditionnellement nomades, s'orientent progressivement vers l'agriculture du fait de sécheresses récurrentes ; la culture du palmier dattier bien que représentée est encore peu élaborée dans cette région. Notre étude s'est inscrite dans le cadre des projets de développement de la phoeniciculture au nord du Mali. Elle a eu pour objectif de recenser et de caractériser les ressources phytogénétiques du palmier dattier afin d’envisager des stratégies de développement de ce patrimoine. Matériel et méthodes. Notre étude a été réalisée, dans la région de Kidal, dans neuf sites principaux connus depuis longtemps pour la culture du palmier dattier. Nous avons déterminé le nombre total de pieds observés dans la région, l’effectif des pieds productifs, la répartition des sexes, les cultivars représentés, l'âge des pieds et leurs périodes de maturation. Une caractérisation des principaux cultivars a été établie en se basant sur des caractères végétatifs et des caractères morphologiques des inflorescences, des fruits et des graines. Résultats et discussion. Nous avons recensé plus de 4000 palmiers dattiers dans la région échantillonnée ; les proportions de palmiers mâles se sont révélées élevées. Le site de Tessalit semble héberger la palmeraie la plus importante et la plus ancienne. Il présente 39 % de l'effectif total des palmiers dattiers recensés. Notre étude a permis d’identifier 18 cultivars. Les analyses factorielles des correspondances multiples sur la caractérisation des cultivars de la région de Kidal ont montré que la variabilité inter-cultivars semble être très importante quels que soient les caractères étudiés ; en revanche, la variabilité intra-cultivar est faible. Des proximités ont été définies entre les cultivars de Tigazas locaux et la Tigaza algérienne.

The product. Coconut water (Cocos nucifera L.) is an ancien t tropical beverage whose popularity on the international market has been continuously increasing in recent years. Uses. Besides its various traditional uses, this refreshing liqu id extracted from the coconut fruit has recently been described as a “sport beverage” and has drawn the attention of manufacturers as a natural functional drink. Composition. Coconut water has a low matter content (2% to 5% wet basis), mainly comprising sugars and minerals. Quality criteria, such as the water per nut ratio, Total Soluble Solids (TSS), total sugar per nut, and [reducing sugars / total sugars] ratio, are good indicators for estimating the suitability of coconut cultivars for the production of coconut water. Regarding these criteria, dwarf varieties are the most suitable cultivars to obtain a tasty product. Properties. The quality of coconut water can not only be attributed to sugars and minerals because it also has a typical flavour and some original properties. Although many authors have cited medicinal uses or growth-promoting activities, only a few publications have clearly identified the components responsible for these properties. Discussion. Results of former and recent investigations are discussed. Finally, suggestions are made for further research to increase our knowledge of this original tropical juice.

Introduction. Xoconostles or acidic cactus pears (Opuntia spp.) are fruits prized for their fleshy and acidic mesocarp; they are morphologically different from cactus pears which are sweet, juicy and seedy. Both thrive in semiarid highlands of Central Mexico, tolerate poor soils and scanty rainfall, and have evolved into formal crops during the last five decades. Wild xoconostles are ubiquitous in Mexican semiarid regions. Domesticated genotypes are found in backyards and commercial orchards. Folk wisdom attributes xoconostle with antihypoglycemic effects, cholesterol control and obesity reduction. The peel presents higher antioxidant capacity than strawberry, raspberry, red plum, grapefruit, pear and apple. Our investigation describes the main cultivars of xoconostles with horticultural value for human consumption in Central Mexico; it contributes to the elucidation of their morphological relationships. Materials and methods. Twenty-one accessions from the Hidalgo and Zacatecas states of Mexico were described using 27 variables from cladodes, flowers and fruits; significant variables were selected by correlation and PCA, and thereafter a cluster analysis and discriminant canonical analysis were performed. Results. Thirteen variables were found to be significant to discriminate accessions: cladode length, number of rows of areoles, number of areoles in the central row, pericarp length and width, fruit length, fruit diameter, [length / diameter] ratio, areole density, receptacle depth, fruit and peel weight, and pulp acidity. Two canonical roots (Can) explained variability: Can1 (fruit areola density, acidity, number of areole rows, and number of areoles in the central row) explained 87.55%, and Can2 (peel weight, fruit weight and fruit diameter) explained the remaining 12.45%. Discussion. Can1 was related to plant productivity, while Can2 comprised mainly fruit quality traits. Both of these traits are of primary interest for human utilization and have had a clear effect on domestication. Clusters did not match the actual taxonomic classification.

Introduction. Olea ferruginea Royle, generally known as Indian olive, grows widely in the Himalayas from Kashmir to Kumaun up to an altitude of 2400 m. It is a multipurpose, zero-waste, evergreen tree species. It yields a number of useful items including quality fodder, firewood and edible fruits. The leaves, bark, roots, fruits and seeds of this plant are used for treatment of various diseases. The fruits are also a source of olive oil. However, to the best of our knowledge, no study has been carried out to determine the olive oil contents of the fruits and seeds of O. ferruginea and the quality of the oils. Materials and methods. Therefore, investigations were undertaken to determine the olive oil contents and the quality of the oils in the fruits and seeds in terms of fatty acid composition. Four populations of O. ferruginea (Kolibehar, Saioond and Kais from the Kullu district, and Thalaut from the Mandi district of Himachal Pradesh) were selected as the sources of fruits and seeds. Results and discussion. The selected sites differed in respect to their geographical characteristics. The olive oil content was considerably higher in the fruits than in the seeds. The olive oil contents in the fruits varied from 20.67% to 27.40%, with the Thalaut population exhibiting the highest oil content. The olive oil content in the seeds varied from 7.5% to 12.5%; the oil content was the lowest in fruits of the Saioond population and the highest in the Thalaut population. In all the populations, monounsaturated oleic acid was predominant; oleic acid ranged from 61.6% to 66.9% in the fruit oil and 64.4% to 67.2% in the seed oil. Differences in the fatty acid composition between the seed and fruit oils were also seen. Conclusion. Our study suggests that the fruits of O. ferruginea may be a potential source of olive oil. Thus, sustainable use of this potential of the tree could be useful in the socio-economic development and environmental conservation of the areas where it grows.

Introduction. The high intra-specific variation in safou traits and the perishable nature of the fruit hampers commercialization. Knowledge of the parameters that determine the acceptability of safou products and the shelf life of fresh fruits is critical for marketing and useful as a first step toward cultivar development. Materials and methods. Safou fruits of different pulp colors, skin colors and stages of ripening were collected from clones. Physicochemical and organoleptic analyses were performed on fresh and processed safou pulp, respectively, to elucidate parameters that could be used to determine the acceptability of boiled and dried safou pulp, and the shelf life of fresh fruits. Results and discussions. Our study demonstrated that the pH and color of raw pulp could be used to determine the acceptability of boiled and dried safou. Consumers preferred products which were not acidic (sour), with a nice aroma. There was a negative correlation between the pH of raw pulp and the acceptability of boiled and dried safou pulp. Likewise, there was a positive correlation between the color of raw pulp and the acceptability of boiled and dried safou pulp. These parameters were used to predict the taste of finished products. Polygalacturonase activity was higher in fully ripe and unripe fruits than in semi-ripe fruits. Polygalacturonase activity had a strong positive correlation with percentage loss of fully ripe fruit during storage and, as such, can also be used to predict the postharvest loss of safou. Conclusion. The pH and color of raw (uncooked) pulp of safou can be used to determine the taste and acceptability of boiled and dried pulp. Likewise, the activity of polygalacturonase in raw pulp can be used to predict its postharvest shelf life.