Tomato trichomes act as a mechanical and chemical barrier against pests. An R2R3 MYB transcription factor gene, SlMYB75, is highly expressed in type II, V, and VI trichomes. SlMYB75 protein is located in the nucleus and possesses transcriptional activation activity. Down-regulation of SlMYB75 increased the formation of type II, V, and VI trichomes, accumulation of δ-elemene, β-caryophyllene, and α-humulene in glandular trichomes, and tolerance to spider mites in tomato. In contrast, overexpression of SlMYB75 inhibited trichome formation and sesquiterpene accumulation, and increased plant sensitivity to spider mites. RNA-Seq analyses of the SlMYB75 RNAi line indicated massive perturbation of the transcriptome, with a significant impact on several classes of transcription factors. Expression of the MYB genes SlMYB52 and SlTHM1 was strongly reduced in the RNAi line and increased in the SlMYB75-overexpressing line. SlMYB75 protein interacted with SlMYB52 and SlTHM1 and activated their expression. SlMYB75 directly targeted the promoter of the cyclin gene SlCycB2, increasing its activity. The auxin response factor SlARF4 directly targeted the promoter of SlMYB75 and inhibited its expression. SlMYB75 also bound to the promoters of the terpene synthase genes SlTPS12, SlTPS31, and SlTPS35, inhibiting their transcription. Our findings indicate that SlMYB75 perturbation affects several transcriptional circuits, resulting in altered trichome density and metabolic content.

Adzuki beans are grown in several countries around the world and are widely popular in Asia, where they are often prepared in various food forms. Adzuki beans are rich in starch, and their proteins contain a balanced variety of amino acids with high lysine content, making up for the lack of protein content of cereals in the daily diet. Therefore, the research on adzuki beans and the development of their products have broad prospects for development. The starch, protein, fat, polysaccharide, and polyphenol contents and compositions of adzuki beans vary greatly among different varieties. The processing characteristic components of adzuki beans, such as starch, isolated protein, and heated flavor, are reported with a view to further promote the processing and development of adzuki bean foods. In addition to favorable edibility, the human health benefits of adzuki beans include antioxidant, antibacterial, and anti-inflammatory properties. Furtherly, adzuki beans and extracts have positive effects on the prevention and treatment of diseases, including diabetes, diabetes-induced kidney disease or kidney damage, obesity, and high-fat-induced cognitive decline. This also makes a case for the dual use of adzuki beans for food and medicine and contributes to the promotion of adzuki beans as a healthy, edible legume.

Microwave power as directly controlled parameter determines the absorption of microwave energy inside extraction vial and the yield of objective component in microwave-assisted extraction (MAE). The aim of this study was to elucidate the effects of microwave powers on the yield of anthocyanin from blueberry (Vaccinium spp.) powder based on the absorption of microwave energy in extracts under MAE. Rising microwave powers have little effect on the distribution of microwave energy in extraction vial, but increase its temperature. The simulation results indicated that strength of electrical field tends to decay trend along with microwave irradiation; however, temperatures have the highest level in center location in an extraction vial. High microwave power strongly breaks cell wall of blueberry to open diffusion route of interior anthocyanin toward extraction solvent. A critical extraction temperature of 50.75±0.88°C is obtained with the highest anthocyanin yield under MAE. Three monomers of anthocyanin including pelargonidin, cyanidin, and delphinidin are, respectively, of the highest content of 1.02 μg/mL, 0.66 μg/mL, and 0.31 μg/mL. The research results contribute to the improvement of efficiency of microwave energy and yield of anthocyanin.

Suitable fissures in kernels and the golden yellow color are the desired visual quality to evaluate germinated brown rice (GBR) subjected to drying processing. To improve the visual quality of GBR dried in a continuous microwave dryer, the effects of microwave intensity (1–5 W/g), air velocity (0–2 m/s), drying duration for per drying pass (2–10 min), and material layer thickness (4–12 mm) on the formation of visual quality of GBR in terms of fissure and color were investigated by using bench experiments and numerical modeling. The results showed that temperature and moisture content of the final dried GBR had high uniformity in the continuous microwave dryer, and most of the dried GBR kernels were in a “mild” (1–2 fissures in kernels) and “moderate” (3–4 fissures in kernels) fissure degree at the microwave intensity of 2–3 W/g. The increasing air velocity may weaken the effects of interior stress caused by moisture content gradients on fissures in GBR kernel. The chroma b*, representing the golden yellow color index of GBR, significantly (P < 0.05) increased with the microwave intensity and the drying duration for per drying pass of 4–6 min. The material layer thickness lower than 10 mm was suitable for the formation of golden yellow color appearance of GBR. The simulation results confirmed that microwave intensity had a positive effect on the formation of fissures for GBR in a continuous microwave dryer due to the rising stress along the short-axis direction of GBR kernel. The distribution of moisture content inside GBR kernel was relatively uniform under the microwave intensity lower than 3 W/g, and the higher moisture content gradients aggravated the evolution of fissures in kernels. Considering the desired visual quality of the final GBR, the appropriate microwave drying conditions of GBR were developed as microwave intensity of 2 W/g, air velocity of 1.0–1.5 m/s, drying duration of 6 min for per drying pass and 8 mm material layer thickness, which induced the generation of suitable fissures and the formation of golden yellow color for GBR under the continuous microwave dryer. This study may provide a preference for the industrial application of microwave drying of cereal materials such as GBR.