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    Temporary Cultivation and Live Transport with Water Based on Gradient Cooling of Grass Carp (Ctenopharyngodon idellas)
    HE Jingyi, WEI Ya, CEN Jianwei, HAO Shuxian, CHEN Shengjun, HUANG Hui,ZHAO Yongqiang, WANG Yueqi, YANG Shaoling, LIN Zhi
    FOOD SCIENCE    2024, 45 (4): 271-278.   DOI: 10.7506/spkx1002-6630-20230411-098
    Abstract18)   HTML3)    PDF(pc) (2934KB)(17)       Save
    The study investigated the semi-hibernation and critical temperature of grass carp based on gradient cooling, and explore the effects of temperature (12–24 ℃) on the survival of grass carp and the concentration of ammonia nitrogen in the water. The temperature was reduced from room temperature (23–25 ℃) to the semi-dormant temperature (16 ℃) at cooling rate of 1, 3, or 5 ℃/h. The control group was reared at room temperature, and sampling was conducted after 0, 12, 24, 36, and 48 h. Serum biochemical and antioxidant parameters were measured to obtain the maximum cooling rate for grass crap. The results showed that the semi-dormant temperature of grass carp was 16 ℃, the critical temperature was 6–8 ℃, and the optimal cooling rate was 3 ℃/h. At 16 ℃, grass carp exhibited delayed stress response and decreased metabolism, and lower concentrations of ammonia nitrogen in the water. Except for aspartate aminotransferase level, the maximum values of other serum biochemical indexes at the cooling rate of 3 ℃/h, were significantly lower than those at 1 and 5 ℃/h (P < 0.05). The activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) exhibited a trend of initially increasing and then decreasing with survival time, whereas the content of malondialdehyde (MDA) showed an opposite trend, reaching a minimum value of 5.27 mmol/mg after 36 h. Compared to the control group, the contents of all biochemical and antioxidant indexes in the three cooling groups showed significant changes with survival time. Therefore, cooling grass carp at a rate of 3 ℃/h could reduce the stress response and allowed it to enter a semi-hibernation state at a more suitable time. The results from this study provide key parameters for the temporary cultivation and transport of grass carp, as well as useful guidelines for reducing the transport mortality.
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    Transcriptomic Analysis of the Effect of Combined Treatment with 1-Methylcyclopropene and 2,4-Epibrassionolide on the Postharvest Senescence of Fresh Daylily (Hemerocallis citrina)
    LI Kexin, HAN Chenrui, SUN Minmin, CAO Jiankang
    FOOD SCIENCE    2024, 45 (4): 279-288.   DOI: 10.7506/spkx1002-6630-20230419-185
    Abstract20)   HTML5)    PDF(pc) (5037KB)(25)       Save
    In this experiment, we used different doses of 1-methylcyclopropene (1-MCP), 2,4-epibrassionolide (EBR), and their combination to treat fresh daylily and conducted a 15-day storage experiment at ‒1 to 1 ℃. By measuring physicochemical indicators and conducting transcriptomic analysis, the effects of 1-MCP and/or EBR on the postharvest senescence of fresh daylily were studied. The results indicated that combined treatment with 1 μL/L 1-MCP and 1 mg/L EBR after harvest was more effective in delaying adverse changes, such as yellowing, elongation, softening, dispersal, mass loss, and chlorophyll degradation, thereby greatly maintaining the storage quality of fresh daylily. Transcriptomic analysis revealed that the combined treatment regulated the transcription levels of senescence-related genes in daylily; significantly inhibiting the transcription of genes related to the ethylene biosynthesis and signal transduction pathways while activating the transcription of genes related to the brassinolide biosynthesis signal transduction pathway, therefore altering the metabolic balance of growth and senescence hormone levels in daylily. The combined treatment inhibited the transcription of genes related to the chlorophyll degradation pathway, which was beneficial for maintaining the quality of fresh daylily. Additionally, the combined treatment inhibited the transcription of E3 ubiquitin ligase genes closely related to senescence, thereby delaying protein degradation and postponing the physiological process of postharvest senescence in fresh daylily. This study provides a theoretical basis and practical reference for delaying the postharvest senescence and maintaining the storage quality of fresh daylily flower buds.
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    Changes in Storage Quality, Gelatinization Characteristics and Edible Quality of Selenium-Rich Rice at 35 ℃
    WANG Denglin, XIONG Yin, WANG Yuehui
    FOOD SCIENCE    2024, 45 (3): 117-124.   DOI: 10.7506/spkx1002-6630-20221123-268
    Abstract24)   HTML6)    PDF(pc) (2826KB)(20)       Save
    In order to study the pattern of quality changes in selenium-rich rice during storage, selenium-rich rice and non-selenium-rich rice produced in Enshi and Jingzhou of Hubei province were subjected to accelerated aging for 180 days under high temperature storage conditions (35 ℃, and 50% relative humidity) in an artificial climate incubator. The storage characteristics, gelatinization characteristics and edible quality were measured and analyzed every 30 days. The results showed that with increasing storage time, the trends of changes in all tested indicators were consistent between selenium-rich rice and non-selenium-rich rice, but the degree of change was different. On day 180, the germination rate of non-selenium-rich rice was 69.7% and 65.7% for the cultivars Ezhong 6 and Daojingliangyou, the content of fatty acids increased by 40.43% and 59.74% compared with those on day 0, and α-amylase activity was 0.26 and 0.22 U/g, respectively. For these two cultivars, the germination rate of selenium-rich rice was 66.7% and 64.0%, and the content of fatty acids increased by 53.99% and 78.47% compared with those on day 0, and α-amylase activity was 0.24 and 0.19 U/g, respectively. Compared with the control group, selenium-rich rice had lower germination rate, lower α-amylase activity and higher fatty acid value, indicating no obvious advantages in storage quality. On day 180, the content of malondialdehyde (MDA) was 0.36 and 0.28 μmol/g in ordinary Ezhong 6 and Daojingliangyou rice, the content of free phenols was 341.78 and 371.59 μg/g, and free sulfhydryl group content was 0.67 and 0.64 μmol/g, respectively; for selenium-enriched Ezhong 6 and Daojingliangyou rice, MDA content was 0.31 and 0.24 μmol/g, free phenol content was 368.33 and 399.22 μg/g, and free sulfhydryl group content was 0.89 and 0.74 μmol/g, respectively. Compared with the control group, selenium-rich rice had lower MDA content, and higher contents of free phenols and free sulfhydryl groups, indicating better antioxidant capacity during storage. In terms of gelatinization characteristics, texture characteristics and edible quality, compared with the control group, selenium-rich rice had higher peak viscosity, lower gelatinization temperature, lower hardness, higher viscosity, higher elasticity and higher taste score during the same storage period. In conclusion, selenium-rich rice had better antioxidant capacity and higher taste score during storage at 35 ℃, but did not show anti-aging advantages.
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    Preparation and Characterization of Nano-Cu/Polysaccharide Composite Antimicrobial Film and Its Control Effect on Black Spot Disease of Winter Jujube
    XU Yue, CHEN Haiyi, ZHOU Menghan, LIU Yixuan, GUO Honglian
    FOOD SCIENCE    2024, 45 (3): 125-133.   DOI: 10.7506/spkx1002-6630-20230522-212
    Abstract24)   HTML2)    PDF(pc) (8663KB)(22)       Save
    In this study, a nano-Cu/polysaccharide composite film was prepared by the solution casting method using gelatin and sodium alginate as film-forming substrates. Before casting, green synthesized nano-Cu was incorporated into the film-forming solution by co-blending method. Field emission scanning electron microscopy (FE-SEM), Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TAG), diffuse reflectance spectroscopy (DRS), texture analysis (TA) and inductively coupled plasma-mass spectrometry (ICP-MS) were used to characterize the structure, light transmittance and physicochemical properties of nano-Cu and the composite film. The antifungal activity of the composite film was also evaluated and applied to the biological control of the black spot disease of winter jujube. Finally, the migration of Cu2+ in the composite film was measured. The results showed that the particle size of green synthetic nano-Cu was approximately 44 nm, and gelatin/sodium alginate could be used as an excellent carrier for nano-Cu. The composite film had good thermal stability, barrier properties and mechanical properties. In addition, the inhibition rates of the composite films with different concentrations of nano-Cu against Alternaria alternata, Fusarium and Botrytis cinerea were up to 87.80%, 77.73% and 81.96%, respectively, showing good and broad-spectrum antifungal properties. The half maximal inhibitory concentration (IC50) of nano-Cu against A. alternata biomass was 0.25 g/L. When stored for 10 days, the composite film with nano-Cu at 0.25 g/L reduced the lesion diameter by 52.53% and the incidence of black spot disease by 53.16% compared with the control group, and the migration of Cu2+ was 0.018 7 μg/mL. This study provides a new idea for the application of nano-Cu and a theoretical basis for the development of new antifungal materials.
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    Preparation and Properties of Starch-Based Antibacterial Film with Orange Essential Oil Emulsified by Cellulose Nanocrystalline
    CHEN Qijie, ZHANG Peng, YOU Na, ZHANG Yazeng, LUAN Pengcheng, WANG Zhengmin, LUO Yongqing
    FOOD SCIENCE    2024, 45 (3): 134-141.   DOI: 10.7506/spkx1002-6630-20230514-123
    Abstract13)   HTML3)    PDF(pc) (8751KB)(24)       Save
    Using corn starch (CS) as the film substrate, citric acid as the crosslinking agent, and Pickering emulsion prepared with cellulose nanocrystals (CNC)-emulsified orange peel essential oil (OPO) as the antibacterial agent, an antibacterial composite film (CS/CNC-OPO) was successfully prepared by the casting method. The effects of different contents of CNC and OPO on the mechanical strength, water vapor transmission rate, water contact angle and antibacterial properties of the composite film were analyzed, and the composite film was characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD) spectroscopy and scanning electron microscopy (SEM). The results showed that the performance of the CS/CNC-OPO antibacterial film was the best when 11% OPO was added and the CNC-to-OPO ratio was 1:11 (g/mL). The antibacterial film had the following properties: water vapor permeability, 1.03 × 10-3 g/(m·h·kPa); water contact angle, 74.53°; and tensile strength 6.01 MPa. The area of inhibition zone of the film against Escherichia coli and Staphylococcus aureus was up to 88.4 and 96.45 mm2, respectively. Therefore, the starch-based film has good strength, hydrophobic and antibacterial properties, and has broad application prospects in the field of food packaging.
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    Effect of ε-Poly-L-lysine on Postharvest Diseases and Disease-Resistant Substance Metabolism in Passion Fruits
    LIN Yuzhao, CHEN Leiyi, CHEN Jiayi, JIANG Xuanjing, ZHENG Jinshui, CHEN Hongbin
    FOOD SCIENCE    2024, 45 (3): 142-149.   DOI: 10.7506/spkx1002-6630-20230406-043
    Abstract27)   HTML3)    PDF(pc) (4665KB)(15)       Save
    In order to investigate the inhibitory effect of ε-poly-L-lysine (ε-PL) on the occurrence of Lasiodiplodia theobromae-induced diseases and its correlation with disease resistance in postharvest passion fruits, harvested golden passion fruits (cv. Fujian Baixiangguo 3) were immersed in either sterile distilled water (as control group) or 100 mg/L ε-PL solution for 10 min, inoculated with L. theobromae, and stored at (28 ± 1) ℃ and 90% relative humidity for up to 7 days. The changes of fruit lesion diameter, cell membrane permeability, lignin content and disease resistance-related enzyme activities in the pericarp were assayed every day. The results showed that compared to the control group, ε-PL delayed the increase in cell membrane permeability and lesion diameter, and enhanced the content of lignin and the activities of disease resistance-related enzymes including cinnamate-4-hydroxylase (C4H), polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL), peroxidase (POD), β-1,3-glucanase (GLU), 4-coumarate CoA ligase (4-CL), chitinase (CHI) and cinnamyl alcohol dehydrogenase (CAD), thereby maintaining cell membrane integrity by delaying the increase of cell membrane permeability, enhancing disease resistance, and inhibiting the occurrence of L. theobromae-induced diseases in harvested passion fruits.
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    Effect of Vent Mode on the Differential Pressure Pre-cooling Efficiency of Layered Peaches
    CHEN Yingmin, ZHAO Luxi, LINGHU Boxiang, SONG Haiyan
    FOOD SCIENCE    2024, 45 (3): 150-158.   DOI: 10.7506/spkx1002-6630-20230521-200
    Abstract22)   HTML4)    PDF(pc) (9591KB)(14)       Save
    The objective of this study was to explore the effect of the vent mode of corrugated boxes universally used in the market on the precooling performance of layered peaches and to determine the functional relationship between the precooling environmental parameters and the precooling efficiency and the optimal vent mode under different differential pressure pre-cooling working conditions in order to realize the rapid energy-saving precooling of peaches after harvest. A numerical model of heat and mass transfer during differential pressure precooling with circular and rectangular vents (abbreviated as CV and RV, respectively) was established based on computational fluid dynamics. By comparing and analyzing the experimental and simulated data, it was found that the maximum root mean square error and mean absolute percentage error between the two vent designs were 0.799 ℃ and 6.6%, respectively, which fully verified that this numerical model had high prediction accuracy. Through in-depth exploration of the temperature and flow field distribution in different vent modes, it was found that CV exhibited inferior precooling uniformity when compared with RV. Nevertheless, CV demonstrated a notable reduction in precooling time by 30%–40% and a decrease in fan energy consumption by 50%. Additionally, their relationships with differential pressure were described by. Based on these obtained results, the precooling quality of peaches could be improved by using RV, and the precooling cost could be reduced by using CV. To simultaneously achieve these two goals, the diameter of CV should be greater than 35 mm. This study provides a theoretical reference for the reasonable selection of vent parameters and accurate monitoring of fruit precooling performance in small and medium-sized orchards.
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    Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage
    HE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng
    FOOD SCIENCE    2024, 45 (3): 159-166.   DOI: 10.7506/spkx1002-6630-20221207-067
    Abstract29)   HTML9)    PDF(pc) (5747KB)(14)       Save
    In order to prolong the storage period of ‘Huangguan’ pear and reduce the deterioration of fruit quality during long-term storage and subsequent shelf life, this study conducted preharvest treatment with different concentrations of aminoethoxyvinylglycine (AVG) to ‘Huangguan’ pear. Before and after refrigeration for 180 days and after subsequent shelf life for 7 days, quality indicators were tested. The results showed that compared with the control group, preharvest AVG treatment delayed the decline of fruit firmness, maintained higher contents of soluble solids and titratable acids, and effectively inhibited fruit surface browning and core browning, the most pronounced effect being observed at 200 mg/L AVG. During long-term cold storage, the contents of arbutin, chlorogenic acid and total phenols increased with the occurrence of core browning, and the activity of polyphenol oxidase (PPO) increased. The expression levels of PbPAL1, PbPAL2, PbPPO1, PbPPO5, PbLOX1 and PbLOX5 were up-regulated during cold storage, but down-regulated during shelf life. Preharvest treatment with 200 mg/L AVG significantly reduced the consumption of arbutin, chlorogenic acid and total phenols, inhibited the increase of PPO activity along with the expression of PbPAL1, PbPAL2, PbPPO1, PbPPO5 and PbLOX5, and thus effectively reduced core browning in ‘Huangguan’ pear .
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    Effect of Bacillus amyloliquefaciens GSBa-1 on Polyphenol Synthesis and Phenylpropanoid Metabolism in Citrus medica L. var. sarcodactylis Swingle
    ZHANG Min, LU Qingchen, ZHOU Xinqun, WANG Lihua, SUN Jing, GAO Haina, LIU Bangdi
    FOOD SCIENCE    2024, 45 (3): 167-175.   DOI: 10.7506/spkx1002-6630-20230319-184
    Abstract19)   HTML3)    PDF(pc) (5962KB)(12)       Save
    In order to investigate the effect of Bacillus amyloliquefaciens GSBa-1 on polyphenol synthesis and phenylpropanoid metabolism in Citrus medica L. var. sarcodactylis Swingle stored at normal temperature, C. medica L. var. sarcodactylis Swingle was soaked in a 1 × 108 CFU/mL suspension of B. amyloliquefaciens GSBa-1, taken out and air-dried before being stored at room temperature. The contents of total soluble solids (TSS) and titratable acids (TA), ethylene release, respiration intensity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, H2O2 concentration, polyphenol content and enzyme activities related to the phenylpropane metabolic pathway were measured. The results showed that treatment with GSBa-1 reduced ethylene release and respiratory intensity, inhibited peel color change and fruit softening, induced an increase in phenylalanine ammonia lyase (PAL) and cinnamate-4-hydroxylase (C4H) activities, rapidly promoted the synthesis of gallic acid and caffeic acid as representatives of phenolic acids, induced the accumulation of flavonoids and flavanols such as hesperidin, seroxin and diosmin, increased the contents of total phenols and total flavonoids, and improved DPPH radical scavenging capacity and H2O2 content and consequently fruit resistance. It can be concluded that B. amylolytic GSBa-1 can activate the phenylpropane metabolic pathway, and stimulate the synthesis and accumulation of polyphenols, thereby delaying post-ripening and senescence and improving storage quality of C. medica L. var. sarcodactylis Swingle.
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    Effect of Preharvest Spraying of Diethyl Aminoethyl Hexanoate on Membrane Lipid Metabolism of Grapes during Storage
    YU Peng, ZHENG Fangying, YU Yihe, JIANG Dongming, YANG Yingjun
    FOOD SCIENCE    2023, 44 (23): 159-176.   DOI: 10.7506/spkx1002-6630-20221121-243
    Abstract62)   HTML8)    PDF(pc) (3825KB)(40)       Save
    In order to investigate the effect of preharvest spraying of diethyl aminoethyl hexanoate (DA-6) on membrane lipid metabolism in ‘Kyoho’ grapes during postharvest storage, distilled water (control) and 50 mg/L DA-6 were used to spray grapes at the veraison stage. The grapes were harvested when they were ripe, stored at (0 ± 1) ℃ and relative humidity of 65%–70%, and evaluated for cell membrane related indicators of grape skin after 0, 20, 30, 40, 50, and 60 days. The results showed that compared with the control group, DA-6 treatment effectively inhibited the increase in the relative permeability of cell membrane during postharvest storage, maintained the activities of lipoxygense (LOX), lipase and phospolipase D (PLD), inhibited the decrease of phosphatidylcholine and phosphatidylinositol content and the increase of phosphatidyl acid content, and maintained a high relative content of unsaturated acids such as linoleic acid and linolenic acid as well as saturated fatty acids such as stearic acid, behenic acid, arachidic acid and palmitoleic acid, consequently maintaining the degree of unsaturation of fatty acids at a high level. Additionally, DA-6 treatment suppressed the expression of the LOX, Lipase, and PLD genes. In summary, preharvest spraying of 50 mg/L DA-6 can delay the senescence and prolong the storage period of ‘Kyoho’ grapes by effectively relieving the membrane lipid metabolism during storage.
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    Controlled Atmosphere Storage Alleviates Chilling Injury and Ameliorates Aroma Quality by Enhancing Reactive Oxygen Species Scavenging Ability in Peach Fruit
    HE Hui, QIAO Yongjin, LIU Hongru, LIU Chenxia, WANG Chunfang, ZHONG Yaoguang, LI Jiahe, HU Liushen
    FOOD SCIENCE    2023, 44 (23): 165-186.   DOI: 10.7506/spkx1002-6630-20221107-064
    Abstract56)   HTML4)    PDF(pc) (9102KB)(43)       Save
    In order to explore the effect of controlled atmosphere (CA) storage on alleviating chilling injury (CI) in peach fruit and the possible underlying mechanism, the effect of CA treatment (5% O2 + 10% CO2) on internal browning index (IB), firmness, ethylene release rate, reactive oxygen species (ROS) content, malondialdehyde (MDA) content, compounds and key enzyme activities related to the ascorbic acid-glutathione (AsA-GSH) cycle and volatile contents in yellow-fleshed peach fruit (cv. Jinxiu) during low temperature ((0 ± 2) ℃) storage and shelf (20 ℃, 3 d) was investigated. The results showed that CA alleviated CI significantly relative to the control group; on the third day of the shelf life after 30-day cold storage (30dS3), IB was lower than 10%, fruit firmness decreased to below 10 N, and ethylene release rate was 1.7-fold as high as in the control. During the late period of cold storage, the contents of total ROS, MDA, and hydrogen peroxide (H2O2) were significantly lower and scavenging capacities against 1,1-diphenyl-lpicrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation free radicals were significantly higher in the CA-treated fruit than the control group (P < 0.05 or P < 0.01). Meanwhile, in the CA-treated peach fruit, the activity of superoxide dismutase (SOD) was increased by 36% on 30dS3, while the activities of AsA-GSH cycle-related key enzymes such as ascorbate peroxidase (APX), dehydroascorbate reductase (DHAR), glutathione reductase (GR) and monodehydroascorbate reductase (MDHAR) were enhanced, and the conversion of reduced ascorbic acid to dehydroascorbic acid was significantly inhibited. Moreover, CA treatment accumulated higher amounts of C6 alcohols, esters, and lactones compared with the control group at the end of the shelf life; on 30dS3, the contents of γ-hexalactone, γ-decalactone, and δ-decalactone were increased by 3.0, 2.6 and 5.0 folds compared with the control group, respectively. In addition, higher contents of sucrose and sorbitol and lower contents of glucose and fructose were observed in the CA-treated fruit. Therefore, CA treatment (5% O2 + 10% CO2) can alleviate CI and maintain aroma quality by activating the AsA-GSH cycle and SOD, and enhancing ROS scavenging capacity in peach fruit.
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    Calcium Chloride Affects Postharvest Color Change of ‘Xiaobai’ Apricots by Regulating Energy Metabolism Pathways
    LIU Xueyan, ZHANG Jiexian, WEI Jia, ZHANG Zheng, SHAN Qing, JIANG Liwei, WU Bin, ZHANG Ping
    FOOD SCIENCE    2023, 44 (23): 177-193.   DOI: 10.7506/spkx1002-6630-20221121-242
    Abstract41)   HTML6)    PDF(pc) (9047KB)(23)       Save
    In order to investigate the regulatory mechanism of exogeneous calcium chloride (CaCl2) on postharvest energy metabolism and ascertain the association between energy metabolism levels and color change in ‘Xiaobai’ apricots, ‘Xiaobai’ apricots from Xinjiang were fumigated with 3 g/100 mL CaCl2 solution or distilled water (control) before being stored at (10 ± 1.0) ℃ and relative humidity of (80 ± 5)%. Changes in chlorophyll, carotenoid, adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) contents and energy charge (EC) levels in the peel and pulp of apricots and changes in enzyme activities and gene expression related to energy metabolism were determined during the storage period. The results showed that compared with the control group, CaCl2 treatment delayed chlorophyll degradation, inhibited carotenoid synthesis, maintained ATP and ADP contents and energy charge levels, enhanced the activities of H+-ATPase, Ca2+-ATPase, succinate dehydrogenase (SDH) and cytochrome c oxidase (CCO), and induced the expression of the PaH+-ATPase1, PaCa2+-ATPase10, PaSDH and PaCCO6 genes in both peel and pulp. Chlorophyll content in the peel and pulp was positively correlated with ATP, ADP and EC levels, but negatively correlated with carotenoid contents. There was a significantly positive correlation between chlorophyll and ADP levels in the peel and pulp (P < 0.01). It was suggested that exogenous CaCl2 could delay postharvest color change and maintain high energy charge by regulating energy metabolism, therefore prolonging the shelf life of ‘Xiaobai’ apricots.
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    Regulatory Mechanism of Sodium/Calcium Ratio on Texture Quality of Kelp Pickle during Shelf-Life Period
    CHEN Bingyan, LIN Xiaozi, LI Weixin, DOU Fangjiao, HE Zhigang
    FOOD SCIENCE    2023, 44 (23): 187-201.   DOI: 10.7506/spkx1002-6630-20221109-089
    Abstract40)   HTML6)    PDF(pc) (5465KB)(22)       Save
    This work aims to study the regulatory mechanism of calcium fortification on the texture of kelp pickle during the shelf-life period in order to provide theoretical support for improving its texture quality using exogenous calcium. The effects of fermentation acidity and sodium/calcium ratio on the texture of kelp pickle during its shelf life at 4 ℃ were studied, and the evolution of water distribution and the structure of calcium ion bridge was analyzed. The results showed the hardness of kelp pickle decreased with increasing fermentation acidity, but its changes were effectively slowed down by exogenous calcium lactate. The rate of hardness preservation of kelp pickle with a sodium/calcium of 1.5:1 increased by 92.8% compared with the control group. The results of scanning electron microscopy (SEM) and low-frequency nuclear magnetic resonance (NMR) spectroscopy showed calcium lactate alleviated the morphological damage of kelp tissues caused by acid produced during fermentation, and inhibited the transition of bound water to free water during the shelf-life period. The proportion of free water in kelp pickle with a sodium/calcium ratio of 2:1 increased by only 10.29 percentage points after six months of storage. The results of X-ray photoelectron spectroscopy (XPS) showed that the mechanism by which calcium lactate enhanced the texture of kelp pickle during its shelf-life might be related to the formation of a stable calcium ion bridge at a sodium/calcium ratio of 2:1 or 1.5:1.
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    Effect of Adenosine Triphosphate Treatment on Quality Maintenance of Fresh-Cut Cucumber
    CHEN Yiting, TANG Jing, MENG Xianwei, WANG Chunfei, JIN Peng, ZHENG Yonghua
    FOOD SCIENCE    2023, 44 (21): 159-174.   DOI: 10.7506/spkx1002-6630-20221110-111
    Abstract60)   HTML10)    PDF(pc) (5072KB)(60)       Save
    Adenosine triphosphate (ATP) treatment effects on the quality maintenance of fresh-cut cucumber and the contents of bioactive compounds such as total phenolic and γ-aminobutyric acid (GABA) in fresh-cut cucumber were studied. Fresh-cut cucumber was soaked separately in 0, 0.8, 1.2, 1.6 and 2.0 mmol/L ATP solution for 10 min. To determine the appropriate concentration of ATP treatment, fruit quality parameters, and total phenol and GABA contents were measured during storage at 10 ℃ for 72 h. Furthermore, the regulatory mechanism of ATP treatment at the appropriate concentration on total phenol and GABA accumulation. The results indicated that compared with the control group, ATP treatment maintained better color quality and lower total bacterial count (TBC), delayed the decrease in firmness and ascorbic acid content, and promoted an increase in the accumulation of total phenols and GABA in fresh-cut cucumber, the effect being most pronounced at an ATP concentration of 1.6 mmol/L. Furthermore, compared with the control group, 1.6 mmol/L ATP treatment increased the activities of phenylalanine ammonia-lyase (PAL), 4-coumarate-CoA ligase (4CL), cinnamate-4-hydroxylase (C4H), glutamate decarboxylase (GAD), diamine oxidase (DAO), polyamine oxidase (PAO) and 4-amino aldehyde dehydrogenase (AMADH), and promoted the synthesis of phenolic substances and the decomposition of glutamate (Glu) and polyamine to produce GABA, thus increasing total phenol and GABA contents in fresh-cut cucumber. These results indicated that ATP treatment could not only delay quality deterioration, but also increase total phenol and GABA contents, thereby improving the antioxidant capacity and nutritional value of fresh-cut cucumber.
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    Exogenous Glucose Enhances Cold Resistance in Postharvest Apricot Fruit by Regulating Sugar Metabolism
    ZHANG Yu, LU Yujia, ZHAO Yating, LIANG Kexin, REN Xinya, LIU Zhixu, SHI Huimin, ZHU Xuan
    FOOD SCIENCE    2023, 44 (21): 167-183.   DOI: 10.7506/spkx1002-6630-20221207-068
    Abstract35)   HTML5)    PDF(pc) (5212KB)(33)       Save
    This study was conducted in order to explore the effect of exogenous glucose treatment on postharvest cold resistance and sugar metabolism in apricot fruit. Xinjiang-grown ‘Saimati’ apricots were subjected to vacuum osmosis treatment with different concentrations of glucose followed by cold storage at (0 ± 1) ℃ for 49 days. The incidence of chilling injury, chilling injury index, quality and sugar metabolism-related indicators of apricot fruit were measured at regular intervals during the storage period. The results showed that 200 mmol/L exogenous glucose treatment could effectively inhibit the increase in the incidence of chilling injury, chilling injury index, cell membrane permeability and the accumulation of malondialdehyde (MDA), and well maintain the hardness, color, soluble solids content (SSC), titratable acid (TA) and ascorbic acid (ASA) contents of apricot fruit. Meanwhile, compared with the control group, the exogenous glucose treatment increased the activities of acid invertase (AI), neutral invertase (NI), sucrose phosphate synthase (SPS) and sucrose synthase (SS) in apricot fruit, and significantly increased the accumulation of glucose and fructose during storage. However, the content of sucrose decreased during the mid-to-late stage of storage (21–49 days). In summary, exogenous glucose treatment could enhance the contents of glucose and fructose by regulating the activity of enzymes related to sugar metabolism, thereby enhancing cold resistance and maintaining the storage quality of the fruit. The results of this study can provide a reference for controlling chilling injury in postharvest apricot fruit.
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    Effect of Postharvest Brassinolide Treatment on Phenylpropanoid Pathway and Cell Wall Degradation in Peach Fruits
    ZHANG Shuran, LI Canying, XU Hengping, LIU Jiaqi, GE Yonghong
    FOOD SCIENCE    2023, 44 (21): 175-192.   DOI: 10.7506/spkx1002-6630-20230203-031
    Abstract48)   HTML4)    PDF(pc) (3688KB)(32)       Save
    Peaches are subject to flesh softening during postharvest storage and transport, which affects the storage life of the fruit and causes huge economic losses. Previous research has demonstrated that postharvest brassinolide treatment can maintain flesh firmness, ascorbic acid and soluble solids contents, and enhance disease resistance in peach fruits. This study assessed the influence of postharvest brassinolide treatment on the expression of key genes involved in cell wall degradation and the phenylpropanoid pathway in peach fruits by real-time fluorescence quantitative polymerase chain reaction (qPCR). The results showed that brassinolide dipping inhibited the gene expression of pectate lyase 1, polygalacturonase 21 and pectin methylesterase 1, and significantly enhanced the gene expression of peroxidase, cinnamoyl-CoA reductase, phenylalanine ammonia lyase and caffeoyl-CoA-O-methyltransferase 5 in peach fruits. It also increased the gene expression levels of chaleone synthase, chaleone isomerase, dihydroflavonol-4-reductase and flavanone 3-hydroxylase at the early stage of storage. These findings imply that brassinolide can suppress the expression of key genes involved in cell wall degradation and enhance the expression of key genes involved in the phenylpropanoid pathway, thereby delaying peach fruit softening and enhancing disease resistance.
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    Effect of Chitosan Coating Combined with Melatonin on the Quality and Chlorophyll Change of Fresh-Cut Broccoli
    TAN Yunxiu, LI Li, LI Yongcai, WANG Xiaojing, WANG Yi
    FOOD SCIENCE    2023, 44 (21): 184-203.   DOI: 10.7506/spkx1002-6630-20221106-060
    Abstract65)   HTML14)    PDF(pc) (7233KB)(50)       Save
    The effect of treatment with 5 g/L chitosan (CTS), 100 μmol/L melatonin (MT) and their combination on the storage quality and chlorophyll metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica Planch.) during storage at (15 ± 1) ℃ and relative humidity (RH) of 85%–90% were investigated through sensory evaluation, physiological and biochemical characterization, and texture analysis. The results showed that separate and combined treatment with CTS and MT effectively maintained the sensory quality of fresh-cut broccoli, and the sensory scores of the samples treated with CTS, MT and their combination were 3.36, 2.83 and 5.17 times higher than that of the control group on the 7th day of storage, respectively. Compared with the control group, the combined treatment could significantly inhibit the activity of chlorophyll-degrading enzymes in broccoli (P < 0.05), thereby inhibiting chlorophyll degradation, while significantly reducing the rate of mass loss and respiratory intensity of fresh-cut broccoli (P < 0.05). Furthermore, it was found that the combined treatment increased chlorophyll content by 83.80%, reduced chlorophyllase (CLH), Mg-dechelatase (MDcase), pheophyllase (PPH) and pheophyllase a oxygenase (PAO) activities by 5.78%, 26.76%, 18.59% and 34.87%, respectively, and decreased mass loss rate and respiratory intensity by 24.82% and 45.28%, respectively on the 5th day of storage. Also, the combined treatment better maintained the texture properties of fresh-cut broccoli, such as hardness and chewiness, as well as the contents of soluble solids, soluble protein, total phenols and flavonoids. These findings suggest that combined treatment with CTS and MT can effectively delay the yellowing and maintain the quality of fresh-cut broccoli.
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    Lipid Oxidation and Shelf Life Prediction of Egg Yolk Powder during Accelerated Storage
    SONG Ruihan, MA Yanqiu, CHI Yujie, CHI Yuan
    FOOD SCIENCE    2023, 44 (21): 193-212.   DOI: 10.7506/spkx1002-6630-20221005-033
    Abstract65)   HTML8)    PDF(pc) (6366KB)(42)       Save
    Lipid oxidation is an important factor causing the quality deterioration of egg yolk powder. In this study, the lipid oxidation process of egg yolk powder was monitored during accelerated storage at 40, 50 or 60 ℃, and a shelf life prediction model was developed and applied to predict the shelf life of egg yolk powder at 25 ℃. The results showed that the acid value (AV), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS) value, p-anisidine value (p-AV) and total oxidation value (TOTOX) of egg yolk powder increased, and the L*, a* and b* values, sensory quality and nutritional value decreased during accelerated storage at all temperatures. The changes of fatty acids in egg yolk powder were analyzed by gas chromatography-mass spectrometry (GC-MS). The relative contents of polyunsaturated fatty acid (PUFA) and monounsaturated fatty acid (MUFA) were found to significantly decrease, while the relative content of saturated fatty acid (SFA) significantly increased after accelerated storage for 35 days compared to fresh egg yolk lipids (P < 0.05). Using Fourier transform infrared (FTIR) spectroscopy, it was found that the structure of lipids in egg yolk powder did not change significantly during accelerated storage, but the intensity of the characteristic absorption peaks changed slightly, which was related to the lipid oxidation of egg yolk powder. Pearson correlation coefficient showed that among all quality indicators, the highest correlation was found between the PV and sensory score of egg yolk powder, so PV can be used as a key indicator of the kinetics of quality deterioration. Kinetic model analysis showed that the change of PV of egg yolk powder was better fitted to a zero-order kinetic model. Based on the Arrhenius equation, the activation energy EA was 19.58 kJ/mol and the pre-exponential factor k2 was 83.93. The predicted shelf life of egg yolk powder was 580 days when stored at 25 ℃, and the relative error between the predicted and actual shelf life was −7.15%. This indicates that the established prediction model could accurately the shelf life of egg yolk powder.
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    Preparation and Characterization of Gelatin-Based Antibacterial Film Incorporating Diatomite/Carvacrol Complex
    LI Sen, MA Ling, LI Ting, PENG Lu, LI Shasha, LI Qingye, ZHOU Man, WU Hejun
    FOOD SCIENCE    2023, 44 (21): 204-219.   DOI: 10.7506/spkx1002-6630-20220919-176
    Abstract44)   HTML8)    PDF(pc) (7864KB)(33)       Save
    In this study, diatomite was used as an effective carrier for carvacrol to prepare an antibacterial complex, which was further incorporated into gelatin solution to obtain active composite films. The effect of the addition of the complex on the physical properties and antibacterial activity of gelatin based composite films was investigated. The results of scanning electron microscopy (SEM) and infrared spectroscopy showed that carvacrol was successfully adsorbed to the pores and surface of diatomite. With increasing content of the complex, the thickness, elongation at break, water vapor permeability, oxygen permeability, antioxidant activity and antibacterial activity increased, whereas the light transmission, moisture content, water solubility and tensile strength of the films decreased. Overall, the film with the complex added at 20% showed good performance, whose tensile strength and elongation at break were 15.13 MPa and 67.43%, respectively. The film scavenged 56.33% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, and the inhibition zone diameter of the film against Staphylococcus aureus and Escherichia coli was 39.4 and 23.7 mm, respectively. More importantly, the gelatin film containing diatomite/carvacrol complex exhibited a much slower release rate of carvacrol and longer-acting antibacterial activity than the film containing the same content of carvacrol. These experimental results provide theoretical guidance and an experimental reference for using diatomite to carry carvacrol in developing antibacterial gelatin films with sustained release properties.
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    Effects of Different Storage Temperatures on Postharvest Physiology and Storage Quality of Pouteria caimito
    HE Jucai, KANG Shicheng, ZHANG Dongmin, ZHANG Chaokun, LI Hui, HONG Senhui, YU Huiwen, TIAN Qilin
    FOOD SCIENCE    2023, 44 (21): 213-229.   DOI: 10.7506/spkx1002-6630-20220927-303
    Abstract57)   HTML12)    PDF(pc) (4023KB)(48)       Save
    The aim of the study was to investigate the appropriate postharvest storage temperature for Pouteria caimito Radlk., to prolong its storage life, and more broadly to expand the market for Pouteria caimito. The effects of different storage temperatures on the postharvest physiology and storage quality of P. caimito were studied by determining the main quality indices and physiological indices of fruit samples stored at 5, 10, 15 or 20 ℃ after harvest. The results showed that cold storage could maintain the quality of P. caimito to a certain extent, but chilling injury (CI) symptoms, characterized by pitting and water-soaked appearance of the fruit surface and peel browning, appeared after three days of storage at 5 ℃. Compared with the other three storage temperatures, storage at 10 ℃ could maintain higher levels of fruit hardness, total soluble solids (TSS), vitamin C (VC) and total sugar, and lower respiratory intensity and cell membrane permeability. Compared with 20 ℃, storage at 10 ℃ could inhibit the increase of malondialdehyde (MDA) content, peroxidase (POD) and polyphenol oxidase (PPO) activity, thereby delaying the senescence and browning of P. caimito. Therefore, 10 ℃ was the appropriate storage temperature for P. caimito. The results of this study will provide a theoretical basis for postharvest quality maintenance of P. caimito.
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