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Published in last 1 year |  In last 2 years |  In last 3 years |  All Please wait a minute... For Selected: Download Citations EndNote Ris BibTeX Toggle Thumbnails Select Proline Metabolism of Different Varieties of Hami Melon Fruits in Response to Low Temperature BI Ying, WANG Xinyu, LI Hui, HUANG Shuai, ZHANG Qi, LEI Yaxin, WANG Xue, WANG Fuxin, XU Wenchang, WANG Jing FOOD SCIENCE    2024, 45 (6): 216-224.   DOI: 10.7506/spkx1002-6630-20230505-039 Abstract （35）   HTML （5）    PDF（pc） （2385KB）（24）       Knowledge map    Save In order to investigate the change in proline metabolism of two varieties of Hami melon fruits during low-temperature storage, ‘Xizhoumi 25’ and ‘Gashi’ melons were pre-cooled for 24 h and then placed for up to 42 days in a mechanical cold storage at (3.0 ± 0.5) ℃. Chilling injury symptoms were recorded, and chilling injury index, free proline content and proline metabolism-related indexes were measured every seven days . The results showed that the symptoms of chilling injury in ‘Gashi’ melon were significantly milder than those in ‘Xizhoumi 25’ melon, and as the storage time increased, free proline content, Δ1-pyrrolidine-5-carboxylic acid synthase (P5CS) activity, ornithine transaminase (OAT) activity and their relative gene expression increased significantly for both varieties; all these indicators were significantly higher in ‘Gashi’ melon than ‘Xizhoumi 25’ melon. The activity and relative gene expression of proline dehydrogenase (ProDH) decreased, indicating that both varieties of Hami melon fruits could resist chilling injury by increasing the free proline content and the activities of P5CS and OAT, the key enzymes for proline synthesis, and decreasing the activity of ProDH, the key enzyme for proline degradation. The metabolomics study revealed that the amino acid content of ‘Xizhoumi 25’melon decreased when the chilling injury became more serious, while the amino acid content of ‘Gashi’ melon showed an opposite trend. Whole gene synthesis of CmP5CS, a key enzyme gene involved in the proline metabolic pathway of Hami melon fruits, revealed that the Hami melon CmP5CS gene had the closest relatedness to melon (LOC103485529) P5CS, indicating functional similarity between them. Related Articles | Metrics Select Effect of Glassy State and Liquid Nitrogen Quick Freezing on the Quality Characteristics of Blueberries HUANG Bifei, LI Yang, HU Zexi FOOD SCIENCE    2024, 45 (6): 225-232.   DOI: 10.7506/spkx1002-6630-20230629-236 Abstract （33）   HTML （2）    PDF（pc） （3322KB）（21）       Knowledge map    Save The glass transition temperature Tg’ of ‘Northcountry’ blueberries was determined according to its state diagram. Using Tg’ as the freezing end point, blueberries were frozen at −80 ℃ using an ultra-low temperature freezer (RF−80 ℃), or at −80, −100 or −120 ℃ by direct immersion in liquid nitrogen (LN−80 ℃, LN−100 ℃, and LN−120 ℃, respectively). Freezing curves, juice loss, hardness, nutrient contents, cell membrane integrity, enzyme activities and microstructure were measured to investigate the effects of liquid nitrogen quick freezing combined with Tg’ on the quality characteristics of blueberries. The results showed that the Tg’ of blueberries was −52.55 ℃; compared with RF-80 ℃, the quality of liquid nitrogen frozen blueberries was better maintained. The freezing time of liquid nitrogen quick freezing was significantly shortened, the frozen fruit lost less juice after thawing, and the hardness was better maintained. The contents of soluble solids, titratable acid, ascorbic acid and anthocyanin were closer to those of fresh fruit, the relative conductivity and malondialdehyde (MDA) content were lower, the integrity of the cell membrane was less broken, the activities of peroxidase (POD) and polyphenol oxidase (PPO) were lower, and the microstructural compactness and integrity were stronger. The lower the ambient temperature of liquid nitrogen quick freezing, the better the freezing effect, and LN-120 ℃ minimized the quality deterioration of frozen blueberries. In conclusion, liquid nitrogen quick freezing significantly increased the freezing rate, and its combined with Tg’ helped to maintain good quality of frozen blueberries. The results of this study can provide a theoretical basis for the selection of blueberry freezing conditions. Related Articles | Metrics Select Antibacterial Effect and Mechanism of Chitosan/Curcumin Composite Photodynamic Coating on Staphylococcus aureus ZHANG Pengmin, WANG Wenxiu, SUN Jianfeng, CHEN Zhizhou, MA Qianyun, WANG Jie FOOD SCIENCE    2024, 45 (6): 233-243.   DOI: 10.7506/spkx1002-6630-20230429-284 Abstract （25）   HTML （1）    PDF（pc） （5657KB）（20）       Knowledge map    Save In this study, chitosan was used to enhance the photodynamic antibacterial effect of curcumin through ionic interactions, and the antibacterial mechanism of this coating against Staphylococcus aureus at the cellular level was clarified from the aspects of morphological characteristics, cell membrane function, energy metabolism, and DNA structure. The results showed that chitosan significantly improve the antibacterial effect. The number of S. aureus decreased by 6.89 (lg(CFU/mL)) after the coating solution containing 15 mg/L curcumin was exposed to 420 nm blue light for 5 min. Curcumin concentration and illumination time were the major factors affecting the antibacterial effect of this technique. The photodynamic inactivation treatment produced highly oxidizing reactive oxygen species (ROS), damaging the cell membrane and increasing membrane permeability, thus leading to the leakage of cell contents and cell shrinkage. It also led to an increase in intracellular ROS levels, which disrupted the structure of endogenous enzymes to trigger the breakdown of the bacterial defense system and the oxidative decomposition of macromolecules such as DNA and proteins, eventually causing the death of S. aureus. Therefore, chitosan/curcumin photodynamic coating has application potential in controlling foodborne pollution of S. aureus. Related Articles | Metrics Select Characterization and Analysis of Differentially Expressed Proteins in Raw Milk during Cold Storage ZHUANG Jiao, JU Ning, ZHU Xiaoxue, LI Yafeng, DING Yuhong, GAO Yan, CHEN Yanhui, QI Jin, YANG Bingkun FOOD SCIENCE    2024, 45 (5): 225-232.   DOI: 10.7506/spkx1002-6630-20230608-068 Abstract （23）   HTML （2）    PDF（pc） （4879KB）（16）       Knowledge map    Save Using data independent acquisition (DIA) proteomics, the composition and biological functions of differentially expressed proteins in raw milk during cold storage at 4 ℃ for up to 6 days were investigated. A total of 902 proteins were detected. Among them, 70 and 71 differentially expressed proteins were selected during the early (day 0 vs day 3) and late (day 3 vs day 6) stages of refrigeration, respectively. The differentially expressed proteins played an important role in the response to nerve growth factors and the regulation of cells and tissues at the early stage of refrigeration, and were mainly involved in the biological processes of cells. At the late stage of refrigeration, the differentially expressed proteins could regulate the metabolic processes of carbohydrate and RNA, and mainly participated in the sugar metabolic pathways. Protein-protein interaction (PPI) network analysis indicated that cell division control protein 42 homolog (CDC42) was the hub node protein for both refrigeration periods, which was closely related to phagocytosis. These findings revealed the compositional changes and functional diversity of functions in raw milk proteins during refrigeration, which will provide a theoretical basis for the cold storage of raw milk and be of great significance for the quality control of raw milk. Related Articles | Metrics Select Preparation and Characterization of Modified Guar Gum/Whey Protein/Rutin Composite Membrane and Its Effect on Storage Quality of Agaricus bisporus LIU Haipeng, LI Ling, HAN Jiali, JIANG Xin, FENG Lei, WANG Jia FOOD SCIENCE    2024, 45 (5): 233-242.   DOI: 10.7506/spkx1002-6630-20230425-239 Abstract （21）   HTML （3）    PDF（pc） （9875KB）（13）       Knowledge map    Save Modified guar gum and whey protein were used as raw materials for the preparation of a composite film. It was found that when the mass ratio of modified guar gum and whey protein was 1:0.6, the best mechanical properties, barrier properties, and thermal stability of the composite film were obtained; the tensile strength (TS) of the film was 39.92 MPa, the elongation at break was 31.13%, and the thermal decomposition temperature was 147.85 ℃. The composite film could effectively remedy the defects of the single-component films. In addition, the results of scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) indicated that the film was smooth and transparent, and the compatibility between modified guar gum and whey protein was good. A modified guar gum/whey protein/rutin composite film (G’/W-R) was prepared by adding rutin to the film. Addition of rutin was found to impart good antioxidant activity to the film. Meanwhile, when applying the composite film to Agaricus bisporus preservation, it was found that G’/W-R could effectively delay the browning of mushroom, maintain high hardness, and inhibit the respiratory rate; the peak respiratory rate was only 2.8 × 103 mL/(kg·h), and the overall mass loss rate was only 25% of the control group. Moreover, this treatment effectively suppressed the levels of hydrogen peroxide (H2O2), superoxide anion radical and malondialdehyde (MDA), which was conducive to maintaining the integrity and stability of the cell membrane. Also, it terminated the free radical chain reaction, maintained the activities of peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT), removed the excess reactive oxygen species (ROS) in mushroom tissues, and consequently the shelf life of mushroom. Related Articles | Metrics Select Effect of Carboxymethyl Chitosan on Cell Wall Metabolism of Grapefruits Induced by Cryptococcus laurentii DU Rongyu, HUANG Erbin, WU Huayu, WANG Fang, DENG Jia FOOD SCIENCE    2024, 45 (5): 243-249.   DOI: 10.7506/spkx1002-6630-20230220-185 Abstract （27）   HTML （3）    PDF（pc） （7291KB）（15）       Knowledge map    Save The hardness of ‘Rio Red’ grapefruits treated postharvest with carboxymethyl chitosan (CMCS), Cryptococcus laurentii or C. laurentii induced by CMCS was measured during storage. The results showed that compared with the control group (treatment with sterile water), CMCS-C. laurentii treatment significantly maintained the firmness of grapefruits during storage (P < 0.05). Moreover, fruit mass loss percentage and the polysaccharide content and polysaccharide hydrolase activity of the cell wall were measured and cell wall microstructure was observed during storage for 75 days. The results indicated that CMCS-C. laurentii treatment was effective in maintaining the contents of sodium carbonate soluble pectin (SCSP) and 24% KOH-soluble fraction (24KSF) and reducing the contents of water-soluble pectin (WSP), ionic-soluble pectin (ISP) and 4% KOH-soluble fraction (4KSF) in the fruit. Compared with the control group, the activities of the cell wall-degrading enzymes pectin methylesterase (PE), polygalacturonase (PG), cellulase (CX), α-L-arabinofuranosidase (α-L-Af) and β-galactosidase (β-Gal) were significantly inhibited by CMCS-C. laurentii treatment. In the middle and later stages of storage, the cell wall structure of the fruit treated with CMCS-C. laurentii was more stable and the intracellular structure was relatively intact. In conclusion, CMCS-C. laurentii treatment can slow down the degradation of organelles and cell walls in postharvest grapefruits, maintain cell integrity better and delay fruit softening. Related Articles | Metrics Select Relationship between Superficial Scald Induced by 6-Methyl-5-hepten-2-one and Reactive Oxygen Species Metabolism in ‘Dangshansuli’ Pear Fruit CUI Zixuan, GAO Xu, CHANG Shan, YANG Xiaolu, HUI Wei FOOD SCIENCE    2024, 45 (5): 250-256.   DOI: 10.7506/spkx1002-6630-20230331-313 Abstract （27）   HTML （2）    PDF（pc） （5560KB）（14）       Knowledge map    Save In this study, the relationship between 6-methyl-5-hepten-2-one (MHO) treatment and superficial scald in ‘Dangshansuli’ pear fruit and its impact on reactive oxygen species (ROS) metabolism were explored. The levels of α-farnesene, conjugated trienes, MHO, malondialdehyde (MDA), hydrogen peroxide (H2O2), superoxide anion radical and total phenols, and the activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD) and polyphenol oxidase (PPO) in the pericarp of ‘Dangshansuli’ pear fruit treated by MHO during cold storage were measured. In addition, the development of superficial scald was observed and recorded. The results indicated that exogenous MHO could induce symptoms similar to superficial scald in ‘Dangshansuli’ pears, significantly increase the contents of MHO, H2O2 and superoxide anion radical, and decrease the activities of the antioxidant enzymes CAT, POD and SOD, and increase the contents of α-farnesene and conjugated trienes. The content of MHO in the pericarp was significantly related to the contents of H2O2 and superoxide anion radical, but was more closely correlated with the incidence rate of superficial scald than H2O2 levels. These results reveal that MHO can induce superficial scald by increasing the accumulation of ROS. Related Articles | Metrics Select Effect of Superchilling Combined with Modified Atmosphere Packaging on Quality Indicators of Truffle and Correlation among Them as Analyzed by Principal Component Analysis DAI Ya, TAN Xingyi, LI Xiang, WU Yiyou, HUANG Bo, WU Xinyuan, WANG Jianhui, LIU Dayu FOOD SCIENCE    2024, 45 (5): 257-264.   DOI: 10.7506/spkx1002-6630-20230824-187 Abstract （34）   HTML （3）    PDF（pc） （7323KB）（20）       Knowledge map    Save Objective: To investigate the effect of superchilling combined with modified atmosphere packaging (MAP) on the quality indicators of truffle during storage. Methods: Truffle samples were stored at −(4.4 ± 0.2) ℃ under normal atmosphere (control) and 40% O2 + 60% CO2 atmosphere (group A), and quality changes during storage were determined. Discriminant models were established using principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Results: Each quality index showed different trends under the two different storage atmospheres. Truffle was preserved significantly better in group A than the control group; the water loss and decay rate were effectively reduced in group A. On the 20th day of storage, the moisture content, decay rate and mass loss rate of group A were 63.62%, 6.94% and 1.02%, respectively; moisture content was significantly higher than control group (P < 0.05), and decay rate and mass loss rate were lower than control group, respectively (P < 0.05). Truffle quality was maintained better in group A than the control group, in terms of maintaining textural characteristics such as hardness and elasticity and delaying the decline in the contents of polysaccharides, total polyphenols, total flavonoids and crude protein and ferric ion reducing power. After 20 days of storage, the contents of polysaccharides, total polyphenols, total flavonoids and crude protein, and ferric ion reducing power were reduced by 27.94%, 32.51%, 16.18%, 68.58%, and 18.13%, respectively, which were lower than those in the control group. Correlation analysis and the developed discriminant models could effectively distinguish the quality differences of the samples under different treatments, indicating that physicochemical indexes influenced the quality of truffle during the storage period. OPLS-DA could also effectively differentiate the components of the truffle samples under different treatments. Conclusion: Superchilling combined with MAP can better preserve fresh truffle, and this study provides a theoretical basis for the development of new truffle preservation technologies. Related Articles | Metrics Select 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 Abstract （28）   HTML （3）    PDF（pc） （2935KB）（20）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （34）   HTML （5）    PDF（pc） （5038KB）（39）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （36）   HTML （7）    PDF（pc） （2826KB）（29）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （35）   HTML （3）    PDF（pc） （8663KB）（30）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （32）   HTML （8）    PDF（pc） （8751KB）（32）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （37）   HTML （4）    PDF（pc） （4665KB）（28）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （37）   HTML （5）    PDF（pc） （9591KB）（27）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （39）   HTML （10）    PDF（pc） （5747KB）（22）       Knowledge map    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 . Related Articles | Metrics Select 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 Abstract （31）   HTML （4）    PDF（pc） （5962KB）（21）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （67）   HTML （12）    PDF（pc） （3825KB）（49）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （67）   HTML （11）    PDF（pc） （9102KB）（55）       Knowledge map    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. Related Articles | Metrics Select 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 Abstract （47）   HTML （7）    PDF（pc） （9047KB）（30）       Knowledge map    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. Related Articles | Metrics page Page 1 of 10 Total 197 records First page Prev page Next page Last page