Revisiting genetic structuring in spotted gums (genus Corymbia section Maculatae) focusing on C. maculata, an early diverged, insular lineage

Species delineation in the spotted gum complex was revisited focusing on Corymbia maculata. This study expands the range of C. maculata analysed with microsatellite markers to include populations from the north of the species range. It supported earlier findings that it is a cohesive genetic entity, well resolved from northern spotted gum taxa, Corymbia citriodora and Corymbia henryi; and inferences that its insularity is due to early lineage divergence and historical isolation. The northern extent of C. maculata sampled, as defined by chloroplast and nuclear genomes predominantly of C. maculata character, was the location of Kiwarrak, south of the Manning River near Taree in New South Wales. Trees from a recognised intergrade zone at the Yarratt locality, around 26 km north of Kiwarrak, also possessed a uniquely C. maculata chloroplast haplotype, but their nuclear genomes were predominantly of northern taxa ancestry. Range expansion of northern taxa leading to southerly gene movement into populations formerly C. maculata, would account for this apparent instance of chloroplast capture. Two subpopulations were identified in C. maculata, a northern population of which the Ourimbah locality was the most southerly studied, and a southern population of which Wingello was the most northerly locality studied. Diminished levels of northern taxa ancestry, i.e. C. citriodora or C. henryi, in individuals from the southern, relative to the northern subpopulation of C. maculata, suggested that secondary contact with northern taxa contributes to its substructure.

Astaxanthin profiles and corresponding colour properties in Australian farmed black tiger prawn (Penaeus monodon) during frozen storage

The colour of commercial cooked black tiger prawns (Penaeus monodon) is a key quality requirement to ensure product is not rejected in wholesale markets. The colour, due to the carotenoid astaxanthin, can be impacted by frozen storage, but changes in colour or astaxanthin profile, during frozen storage, have not been studied in detail. Subsequently in this study, the aims were to define the astaxanthin (as cis, trans, mono-ester and di-ester forms) content, together with the colour properties, in both pleopods (legs) and abdominal segments. Changes in astaxanthin content and colour properties were further determined during frozen storage (−20°C). Total astaxanthin content was seen to decrease in all samples over time, with the rate of degradation being significantly greater (P < 0.05) in pleopods than abdomen. In both pleopods and abdomen, rate of degradation of esterified forms was significantly greater (P < 0.05) than non-esterified forms. Hue angle (increase), a* value (decrease) and L value (increase) were all seen to significantly change (P < 0.05) during storage, with changes being more prevalent in the pleopods. The pleopods are the key indicator of astaxanthin and colour loss in cooked black tiger prawns and preservation strategies are required to preserve astaxanthin and colour during frozen storage.