Genome-wide identification of the sea buckthorn GRAS genes and their transcription profiles in different organizations.
 GRAS proteins comprise a large family of transcription factors that experienced extensive replication, and play important roles in many aspects of growth regulatory and environmental signals. Sea buckthorn is a unique and valuable plant which has tremendous value for medical researching, ecological protection, and providing daily necessities. We identified, characterized, and distinguished duplication models of GRAS transcription factors in sea buckthorn. A systematic whole-genome analysis was performed to identify and characterize the GRAS gene family of sea buckthorn, especially the comparative genome method was used to demonstrate its different duplication models. We identified 62 sea buckthorn GRAS (HrGRAS) genes and renamed based on their respective chromosome distribution. Fifty-nine HrGRASs were classified into nine subgroups and three HrGRASs did not belong to any of the subfamilies according to their phylogenetic features. HrGRAS genes tend to have a representative GRAS domain, few introns, and unevenly distributed on chromosomes. Segmental duplication was the main driver of the GRAS gene family expansion, followed by whole-genome duplication (WGD) and tandem duplication, according to the results of comparative genome analysis. GRAS genes involved in duplication experienced strong purifying selection pressure according to the Ka/Ks ratios. The expression profile derived from transcriptome data shows the expression patterns of HrGRAS gene in different tissues and the characterization of differentially expressed genes. This systematic analysis provided a foundation to understand the expansion and potential functions of GRAS genes with an aim of sea buckthorn crop improvement.

Genome-wide analysis of the GRAS gene family exhibited expansion model and functional differentiation in sea buckthorn (Hippophae rhamnoides L.)

Traditional food, modern food and nutritional value of Sea buckthorn (Hippophae rhamnoides L.): a review

The healthy properties of berries are known; however, red fruits are very perishable, generating large losses in production and marketing. Nonetheless, these wastes can be revalued and used. The main objective of this study was the development of biodegradable pectin films with berry agro-industrial waste extracts to monitor salmon shelf-life. The obtained extracts from blueberries, blackberries, and raspberries wastes were evaluated in terms of flavonols, phenols and anthocyanins contents, and antioxidant capacity. Then, pectin films with the extracts of different berries were developed and characterized. The results showed that the blueberry extract film was thicker (0.248 mm), darker (L* = 61.42), and opaquer (17.71%), while the highest density (1.477 g/cm3) was shown by the raspberry films. The results also showed that blueberries were the best for further application due to their composition in bioactive compounds, antioxidant capacity, and color change at different pHs. The salmon samples wrapped in blueberry films showed lower values of pH and deterioration of fish during storage compared to the control and pectin samples. This study contributes to the valorization of berries agro-industrial waste by the development of eco-friendly films that can be used in the future as intelligent food packaging materials contributing to the extension of food shelf-life as a sustainable packaging alternative.

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Valorization of Berries’ Agro-Industrial Waste in the Development of Biodegradable Pectin-Based Films for Fresh Salmon (Salmo salar) Shelf-Life Monitoring

Ecologically feasible ways of cereal wastes recycling are considered and their comparative analysis is carried out. The description of granulation methods for waste is especially investigated and the most effective technical solution for the studied elevator is proposed. Grain wastes of category III are not suitable for cattle and poultry feeding, therefore, they are stored in the territories adjacent to a grain processing enterprise for a certain time, and then they are taken to the landfill or burnt. The wastes include the wastes from the process of grain cleaning with the grain content of not more than 2% and with the presence of straw particles - buckwheat, oats, barley and suction husks, scouring black dust. The given waste type of elevator has properties that make it possible to use them as a secondary material resource. Their recycling acquires an important environmental, economic and energy-saving significance. In Western Europe, the use of solid fuels - granules and briquettes - has become widespread. The main types of plant-growing subcomplex wastes in agro-industrial complex, which are used for solid, liquid or gaseous biofuels production, are straw, cut and husk of cereals crops, peeling, corn shell, flax bonfire and other plant materials.

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Greening by grain waste recycling in cereal industry

Shipping of in vitro micro-cuttings in tubes or jars is a frequently used method as the plants are more likely to quickly reproduce and comply with quarantine regulations in plant germplasm distribution. However, these containers are fragile during transportation. To diminish the risk associated with the long-distance shipping of in vitro plants, a safe and widely applicable packing and conservation technique based on microplate and slow growth was developed in this study. Potato cultivar ZHB and ginger cultivar G-2 were used to optimize the system with microplates (96 wells), vacuum-sealed packaging, and slow-growth techniques. Under regular culture conditions, packing in vacuum-sealed microplates reduced the survival of ZHB and G-2 micro-cuttings to 85.8% and 20.0%, respectively, and regeneration to 61.8% and 0%, respectively. Reducing the temperature to 10 °C maintained the survival of ZHB and G-2 micro-cuttings in the range of 83.3–100% after 60 days. Exposure to darkness decreased the survival of G-2 and inhibited regrowth. Thus, conservation in darkness at 10 °C is suggested. The effects of iron concentration and plant growth retardants were further assessed. The addition of 1/4 MS medium combined with 100 mg/L chlormequat chloride (CCC) resulted in full survival and growth inhibition of plantlets, without malformation identified. Finally, incubation with 1/4 MS medium supplemented with 100 mg/L CCC in vacuum-sealed microplates at 10 °C in the dark resulted in high survival and suppressed germination. Sweet potato HXS was incubated as well to test the broad-spectrum applications of the technique; 100% survival and 6.7% germination was gained. Morphological indices of released cuttings recovered to control levels after two cycles of subculture in MS medium. A 0.1–0.2% genetic variation was detected by SSR and ISSR, suggesting genetic stability of the conserved samples. Finally, micro-cuttings were safely transported to cities located thousands of kilometers away without package and sample damage. Our results enable easy distribution of in vitro plant germplasms.

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In Vitro Techniques for Shipping of Micropropagated Plant Materials

Labour activity of the person during scientific and technical progress is complicated with increasing ecology pollution caused by active use of various chemicals for agricultural purposes, industrial use of toxic metals and other substances, radioactive components of different origin. The purpose of our research is to find out new vegetative raw material being a source of food fibers (in the given concrete case) and possessing high food and biological value which could become a basis for creation new kinds of foodstuff for medical and prophylactic use in the diet of the population directly involved in harmful manufacture at the industrial enterprises and living in ecologically polluted areas. We offer to use the sea-buckthorn berries oil cake as such source of raw material - the dry waste product from sea-buckthorn oil production, which possesses high biological activity and meets all listed above requirements.

https://iopscience.iop.org/article/10.1088/1755-1315/315/5/052020/pdf

Products of sea-buckthorn berries processing in parapharmaceutical production

Development of low-waste technologies for agro-processing companies

The paper investigates the effect of vacuum packaging on the quality and safety of semi-finished meat products. The microbiological and organoleptic characteristics of a small-sized semi-finished product from pork pulp (goulash, pieces weighing 20-30 g) were studied, part of which was packed in GN 1/4 gastronorm containers, 0.5 kg each, the other part was packed in a vacuum package of 0.5 kg vacuum packer HVC-260T/1A (DZ-260/PD) using three-layer PA/PE bags (polyamide with polyethylene) with dimensions of 250x350 mm and a thickness of 90 microns. All semi-finished products were stored under the same conditions, in a refrigerator at a temperature of 4 °C. Comparative microbiological analysis showed that the number of mesophilic aerobic and facultative anaerobic microorganisms in semi-finished pork meat products stored using traditional technologies exceeds the semi-finished products stored in vacuum packaging. In terms of sanitary and hygienic indicators, the test products meet the requirements of TR CU 021/2011 and SanPiN 2.3.2.1078-01 for 8 days of storage at a temperature of 4 ± 2 ° C. In the investigated semi-finished products revealed shifts in pH (5.12-6.75) during storage and subsequent regeneration. Vacuum packing contributes to the preservation of organoleptic characteristics of meat semi-finished products, in comparison with semi-finished products that were stored traditionally. Analysis of the totality of quality and safety indicators for meat semi-finished products stored in vacuum packaging allows predicting an increase in shelf life up to 8 days. The shelf life of the investigated meat semi-finished products stored in vacuum packaging is 5 times longer than the shelf life established by SanPiN 2.3.2.1324-03.

https://iopscience.iop.org/article/10.1088/1755-1315/677/3/032066/pdf

G. V. Ivanova

Papers

Products of sea-buckthorn berries processing in parapharmaceutical production

Development of low-waste technologies for agro-processing companies

Research of the influence of vacuum packaging on the quality and safety of meat semi-finished products

Practical basics of the functional fermented milk desserts development with fruit and berry additives

Alternative raw materials for food industry