The objective of the study was to extract high quality RNA from wax apple (Syzygium samarangense Merr. et
Perry) fruits. The effectiveness of five RNA extraction methods, i.e., Plant RNA Kit, hexadecyltrimethylammonium bromide
(CTAB), modified CTAB, sodium dodecyl sulfate (SDS) and Trizol, was evaluated. The results showed that the quality of
total RNA extracted by SDS method was poor due to serious RNA degradation and genomic DNA contamination. The total
RNA extracted with Trizol reagent contained various residues such as proteins and polysaccharides and exhibited no RNA
bands. Plant Kit protocol, CTAB and modified CTAB methods were found to be suitable for total RNA extraction from wax
apple fruit. RT-PCR analysis demonstrated that the RNA bands were consistent with the target fragment size, which showed
that the extracted total RNA could be applied to subsequent molecular biology research.

A water extraction-alcohol precipitation method to extract water-soluble polysaccharides from the dry testa of
Salicornia bigelovii Torr. was developed in this study. The extraction process was optimized by investigating polysaccharide
yield as a function of extraction time, extraction temperature and solid to solvent ratio using combination of one-factor-ata-
time experiments and response surface methodology. Minimal inhibitory concentrations (MICs) of crude polysaccharides
from S. bigelovii Torr. testa against Staphylococcus aureus and Escherichia coli were detected by microwell plate method. The
results showed that polysaccharide yield was affected in decreasing order by the three factors: extraction temperature, solid to
liquid ratio and extraction time. An extraction temperature of 87 ℃, a solid to liquid ratio of 1:57 (g/mL) and 5 h extraction proved
optimal. Experiments carried out under the optimized conditions led to an extraction yield of (13.03 ± 0.63) mg/g, agreeing with
the predicted value (12.42 mg/g), indicating that the response surface model has good prediction ability for the extraction of
polysaccharides from the testa of Salicornia bigelovii Torr.. Minimal inhibitory concentrations (MICs) of the crude polysaccharides
against S. aureus and E. coli were 50 and 100 mg/mL, respectively, suggesting potent antibacterial activity.

The extraction of flavonoids from the leaves and stems of Rubus caesius L. was optimized by single factor
experiments and an orthogonal array design. Antioxidant activity of flavonoids extracts was determined by 2,2’-azinobis-(3-
ethylbenzthiazoline-6-sulphonate) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assays. The optimal
extraction conditions for total flavonoids were determined as follows: 80 ℃, 70 min, and 60% ethanol as the extraction
solvent with a solid-to-liquid ratio of 1:90 (g/mL). By comparing the adsorption and separation efficiencies of flavonoids
with 14 different macroporous resins, AB-8 resin was selected as the most efficient adsorbent as it had the best adsorption
and desorption capacity for flavonoids from R. caesius L. By single factor experiments, the optimal purification conditions
for crude flavonoids from R. caesius L. leaves and stems were established as follows: sample loading flow rate, 1 mL/min;
flavonoids concentration of sample, 0.32 mg/mL; sample volume, 80 mL; desorption solvent, 40 mL of 60% ethanol; and
desorption flow rate, 1.5 mL/min. After being separated and purified by AB-8 resin, both total flavonoids content and total
antioxidant capacity were significantly improved. The total flavonoids contents from leaves and stems were increased by 1.4
and 2.4 times, the ABTS radical scavenging rates by 1.7 and 2.5 times, and the DPPH radical scavenging rates by 1.7 and 2.6
times, respectively. These results demonstrate that the leaves and stems of R. caesius L. have high flavonoids contents and
antioxidant activity, and can be potential sources of natural antioxidants.

In this study, the enzymatic hydrolysis of fresh Mactra quadrangularis meat to prepare seasoning flavor
precursors was optimized for improved degree of hydrolysis and sensory evaluation of hydrolysates by the combined use
of single factor experiments and Box-Behnken response surface methodology. A combination of neutral protease and
flavourzyme at a mass ratio of 2:1 was found to be optimal for the hydrolysis of Mactra quadrangularis meat based on
degree of hydrolysis and sensory evaluation of hydrolysates. The optimal hydrolysis conditions were further determined
as follows: enzyme dosage, 2.4‰; hydrolysis time, 5.5 h; hydrolysis temperature, 52 ℃; material-to-liquid ratio, 1:4; and
natural pH. Under these conditions, the enzymatic hydrolysate indicated a higher degree of hydrolysis and a better flavor.

A method for the purification of limonin from citrus by macroporous resin was proposed. The results showed that
D101 resin was the best adsorbent for the purification of citrus limonin. The optimal purification conditions were achieved
by loading the sample containing 0.5 mg/mL limonin onto the column at a flow rate of 1 mL/min and subsequently eluting
the adsorbed limonin with 80% alcohol at pH 6 at a flow rate of 2 mL/min. The adsorption capacity of D101 resin remained
almost unchanged after several cycles of repeated use and regeneration. Under the optimized conditions, the adsorption rate,
desorption rate and yield of limonin were 88.53%, 93.47% and 82.75%, respectively. The result of HPLC showed that the
limonin content (i.e., purity) of the purified product was 92.79%.

In order to improve the salting efficiency of lamb meat, the salting process was carried out under pulsed vacuum
pressure. The optimization of salting time, salt concentration, vacuum pressure and pulse ratio (vacuum pressure to
atmospheric pressure dwell time ratio) based on salt content of lamb meat was performed using combination of one-factor-ata-
time method and response surface methodology. As a result, a second-order polynomial regression was established. Results
showed that the salting efficiency under pulsed vacuum was increased by 8%–26% compared with under atmospheric
pressure. Considering actual production, the optimal parameters were determined as follows: salt concentration, 17%; salting
time, 6 h; and pulse ratio, 1.13 (17 min:15 min). Experiments conducted under these conditions led to a salt content of 4.31%,
which was close to the predicted value of 4.29%.

The present study optimized the ultrasonic-assisted extraction of cellulose from pomelo peel by the combined use
of single factor method and response surface methodology (RSM). In the extraction process, pomelo peel was ultrasonically
treated with (NaOH) at a certain temperature for the removal of hemicelluloses, followed by further removal of lignin
and simultaneous decolorization with hydrogen peroxide. The influences of sodium hydroxide concentration, extraction
temperature, ultrasonication time and hydrogen peroxide concentration, as well as interactions among the former three
variables on the cellulose content (i.e., purity) of pomelo peel extract were investigated. The results indicated that the
cellulose content of pomelo peel extract was affected in decreasing order by the following factors: extraction temperature >
sodium hydroxide concentration > ultrasonication time. Through response surface methodology, the process conditions
for hemicelluloses removal were optimized as follows: NaOH concentration 9.4 g/100 mL, temperature 84 ℃ and
ultrasonication time 77 min. Under these conditions, the purity of cellulose extracted from pomelo peel was 63.12%.

Starch sodium octenyl succinate (SSOS) and maltodextrin (MD) were used as the wall materials to prepare
microencapsulated refined chicken oil by spray-drying method. The spray drying conditions were optimized by response surface
methodology as follows: air inlet temperature, 190 ℃; homogenization pressure, 39 MPa; and feed flow rate, 15 mL/min.
The microencapsule efficiency of the product was 95.9% under these conditions. Spray-dried microcapsules appeared to
be regular spheres with smooth surface so as to reduce the chance of contact with the outside world and slow down the
oxidation rate. The peroxide value of total oil in microcapsules remained one third after accelerated oxidation at (60 ± 1) ℃
for 5 days, which revealed a promising oxidation stability of chicken oil in microcapsules.

Yak meat has not yet been fully exploited as an excellent source of natural protein, especially yak myofibrillar
the combined application of which with soy protein isolate (SPI) in gel products by texture and structure recombination has
not yet been reported. The objectives of this study were to investigate the effects of myofibrillar protein isolate (MPI)/SPI
ratio, heating temperature of SPI, ion concentration, and transglutaminase (TGase) concentration on co-gelation properties
and consequently to obtain the optimized gelation conditions for MPI and SPI. All the four factors had a significant
positive on gelation properties of thermally modified SPI and MPI in the decreasing order of SPI/MPI ratio (by volume) >
TG concentration > ion concentration > heating temperature of SPI. Using an orthogonal array design, the optimal cogelation
conditions were determined as follows: SPI/MPI ratio, 1:9; heat modification temperature for SPI, 100 ℃; TGase
concentration, 50 U/g; and no added magnesium.

In this study, the potential use of ionic liquid-based aqueous two-phase system (ILATPS) for the extraction of
total flavonoids from borage seed was evaluated and optimized. The effects of independent variables including [Bmim]Cl,
Na2SO4, crude flavonoids, alcohol and pH were evaluated by single factor analysis. The optimized ILATPS consisting of
21% [Bmim]Cl and 25% Na2SO4 was selected based on its higher upper phase partitioning coefficient and recovery (extraction
yield). By adding 11.9% of crude flavonoids and 1.6% of absolute alcohol to the ILATPS and adjusting the pH to 5.1, the
maximum yield of flavonoids (96.91%) was observed, which was in good agreement with the predicted value of 97.19%. In
conclusion, the optimized process has good reliability.

This study aimed to determine the equilibrium solubility and oil/water partition coefficients of quercetin and its
ester derivative. The equilibrium solutions of quercetin and its ethyl acetate derivative in various media were detected by
high performance liquid chromatogram (HPLC); and the shake flask-HPLC method was applied to determine the partition
coefficients of quercetin and its ethyl acetate derivative in n-octanol-water-buffer solutions of different pH values. The
equilibrium solubility of querctin and its ethyl acetate derivative was 23.02 and 10.23 μg/mL in water at 37 ℃, and the
equilibrium solubility of querctin increased with increasing pH of the buffer solution, but no remarkable change was
observed for its ethyl acetate derivative. The partition coefficients of quercetin and its ethyl acetate derivative in n-octanolwater-
buffer solutions of different pH were 1.819 and 3.696, respectively. The esterification modification of quercetin
improved its lipid solubility.

A method to measure the contents of glyceoyl and acetyl in gellan with high performance liquid chromatography
(HPLC) was established. Acyl groups were dissociated from gellan by hydrolization and acidized to obtain acetic acid and
glyceric acid. Then alcohol precipitation was used to remove the gel and the contents of the two kinds of organic acids
were assayed by HPLC. The contents of the two acyl groups were calculated according to the corresponding relationship in
molecular weight between the acyl groups and organic acids, using propionic acid as the internal standard substance. The
chromatographic column used was HPX-87H with 5 mmol/L sufuric acid as the mobile phase at a flow rate of 0.6 mL/min.
The column temperature was maintained at 35 ℃, and the analytes were detected at a UV wavelength of 210 nm. The
method could quantify these two organic acids simultaneously within 20 min. It is an efficient method with excellent
repeatability and stability. The contents of glyceroyl and acetyl of gellan produced in our laboratory were 9.94% and 3.29%
with spiked recoveries of 97.76% and 93.49%, respectively.

In order to improve the utilization of collagen in fishery products, a high performance liquid chromatographic
(HPLC) method with pre-column derivatization was established to determine hydroxyproline in the skin, meat, scale, and
blubber of the crucian carp Carassius auratus and the content of collagen was calculated based on hydroxyproline levels
in samples. Samples were hydrolyzed by hydrochloric acid at 110 ℃ for 18 h, followed by pre-column derivatizations
with dansyl chloride. Hydroxyproline was determined by HPLC connected to an ultraviolet detector (HPLC-UV). The
chromatographic conditions were set as follows: column, C18 (250 mm × 4.6 mm, 5 μm); mobile phase, A: methanol, B:
tetrahydrofuran-methanol-0.05 mol/L sodium acetate (1:15:84, V/V); flow rate, 1.0 mL/min; column temperature, 40 ℃; and
detection wavelength, 254 nm. Results showed a good linear relationship existed when hydroxyproline was in the range of
20-400 μg/mL (R2 = 0.999 8). The limit of detection (LOD) was 0.18 μg/g and the average recoveries were 80.22%–83.33%
with relative standard deviations (RSDs) of 0.31%–1.84%. The contents of collagen in skin, meat, scale, blubber of crucian
carp were 106.62, 24.75, 166.94, 115.05 mg/g, respectively. The present method proved to be of high maneuverability,
excellent sensitivity and accuracy, and could be employed to analyze collagen contents in fishery products.

The volatile flavor components in Yu-Shiang shredded pork between fresh dish and instant food were extracted
by simultaneous distillation extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total
of 136 volatile compounds were identified in Yu-Shiang shredded pork. A total of 79 volatile compounds were identified in
fresh dish, and 104 volatile compounds were identified in instant food, while 47 compounds existed in both samples. The
biggest differences between the two samples were esters and sulfur-containing compounds, nitrogen-containing compounds
and heterocyclic compounds. The following compounds may lead to the different aromas between the two samples:
β-phellandrene, caryophyllene, [S-(R*,S*)]-3-(1,5-dimethyl-4-hexenyl)-6-methylene-cyclohexene, benzoic acid methyl ester,
benzoic acid ethyl ester, eucalyptol, 2,3,5,6-tetramethyl-pyrazine, and di-2-propenyl-trisulfide.

Changes in aroma components in germinated barley tea stored at different temperatures (25, 4 ℃, and -20 ℃)
for different periods (3, 6 and 9 months) were investigated by GC-MS and sensory evaluation. The results showed that
germinated barley tea had the best sensory evaluation and aroma retention after refrigerated storage for three months, and
refrigerated storage favored the formation and retention of characteristic flavor substances. The contents of characteristic
flavor substances were reduced during storage at 4 ℃ or -20 ℃ and the contents of acids, alcohols and naphthalene,
responsible for the unpleasant taste of germinated barely tea, were increased in the late stage of storage. The best storage
condition for germinated barley tea was low-temperature (4 ℃), short-term storage (0–3 months).

Effects of commercial starter cultures on improvement of both color and flavor of northern air-dried sausage were
studied. Naturally fermented sausage without commercial starter cultures served as a control. Three kinds of starter cultures
not producing acid and having the reddening and flavoring features were chosen according to product characteristics.
The changes in color during different phases were measured. Sensory and flavor evaluation of the final product were also
conducted by both gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that all the
three starter cultures contributed to good color and significantly increased redness (a*) value. Electronic nose sensors could
identify four groups, which illustrated that the flavor was changed after adding starter cultures. The GC-MS results indicated
that both S-SX and T-SC-200 starter cultures played an important role in the increase of flavor substances, especially
aldehyde, ketones and esters. S-SX treatment group got the highest synthetic scores, contributing to better flavor and taste
based on sensory analysis.

Objective: To develop a method for the determination of total sugar in wine by air-segmented continuous flow
analysis (CFA). Methods: Glucose standard solution corrected with sample and the addition of dialyser in the flow path were
used to reduce the matrix effects and color interference. Stream temperature was controlled at 88–92 ℃, and hydrolytic
reaction and complexation reaction were carried out for 5 and 12 min, respectively. Results: In the concentration range
of 0.05–3.0 g/L, there was a good linear relationship between absorbance and concentration (r2 = 0.999 7). The limit of
quantification (LOD) was 0.01 g/L. The recoveries were in the range of 88.1%–102.3% with relative standard deviations
(RSD) between 2.8% and 6.2%. Compared with the titration method from the national standard of China (GB/T 15038—
2006), the relative error was less than 5% and the sample frequency was 45/h. Conclusion: The presented method can be
used to determine total sugar in large quantities of wine.

Purpose: To optimize the procedure for isolating flavonoids from blueberry leaves by microemulsion liquid
chromatography (MELC) and to quantify the flavonoids obtained under the optimum conditions. Methods: Four MELC
conditions including surfactant, cosurfactant, pH of the mobile phase and organic phase were optimized. Results: The
optimum chromatographic conditions were determined as follows: 2.5% Brij-35 act as the surfactant, 8% 1-butanol as the
cosurfactant, the mobile phase adjusted to pH 3.2 with 0.5% acetic acid, and 0.8% ethyl acetate as the organic solvent.
The flavonoids in blueberry leaves could be separated efficiently and quantified precisely in 20 minutes under the above
conditions. Conclusions: The flavonoids in blueberry leaves included catechinic acid (9.76 mg/g), rutin (13.12 mg/g),
kaempferol (31.04 mg/g), quercetin (26.42 mg/g), and myricetin (20.30 mg/g).

Drying and milling were conducted on the liquid-cultured mycelia and fruiting body of Inonotus obliquus. Crude
polysaccharides were significantly more abundant in mycelium than in fruiting body (7.43 g/100 g vs. 2.31 g/100 g), both
of which consisted of fructose, xylose, rhamnose, arabinose, glucose, mannose and galactose. Meanwhile, crude protein
contents in mycelium and fruiting body were determined using the Kjeldahl method to be 6.69 g/100 g and 21.08 g/100 g,
respectively. Amino acid profiles measured by amino acid analyzer suggested that the fruiting bodies contained 14 kinds
of amino acids, and the mycelium contained 16 kinds of amino acids. Furthermore, as analyzed by atomic absorption
spectrometry, both mycelium and fruiting body were rich in K, Fe, Ca, Zn and Mg along with small amounts of Na, Mn and
Se. These results show that the mycelia of I. obliquus are rich in nutrients, and can be used as an alternative to the fruiting
body as a rare wild mushroom in the food and medicinal industries.

Objective: To examine the feasibility of multi-element analysis in identifying the geographical origin of kidney
bean. Method: The concentrations of 20 chemical elements were determined using inductively coupled plasma-mass
spectrometry (ICP-MS) in kidney bean from different producing areas, and factor analysis and clustering analysis were
applied to analyze the obtained data. Results: The factor analysis results showed that the first and second factors accounted
for more than 50% of the total variance, indicating that Mg, Al, V, Cr, Mn, Fe, As, Sr, Y, Sb, Ba, La, Ce, Pr, Nd, Sm,
Gd and Ca are the characteristic multi-elements in kidney bean. The results of clustering analysis showed that Yi’an and
Baiquan kidney bean belonged to two different categories. Conclusion: Mineral elements fingerprinttechnique can be used
for discrimination of the origin of kidney bean.

This paper describes the development of a validated method for determining L-zinc lactate by high performance
liquid chromatography (HPLC). An ideal chromatographic separation between D-zinc lactate and L-zinc lactate was achieved
on an OA-5000 chiral column using 1 mmol/L CuSO4·5H2O as mobile phase at a flow rate of 1 mL/min. The established
calibration curve showed a good linearity over the concentration range of 0.147 to 3.675 mg/mL, with a correlation
coefficient of 0.999 9 (n = 6). The relative standard deviation (RSD) for precision and stability were respectively 0.044%
was and 0.061%, and the average recovery was (99.8 ± 1.90)% with RSD of 1.90%. It is shown that this method is simple,
accurate and reliable, and can be used to monitor the content of L-zinc lactate.

A glucose oxidase (GOx) electrode fabricated on the basis of an electron mediator bulk-modified screen-printed
electrode as an electrochemical transducer made from water-insoluble prussian blue (PB), which was easy to prepare, was
reported in this study. Electrochemical characterizations revealed that the enzyme electrode exhibited robust current response
properties. It possessed a linearity toward glucose within the range of 8.0 μmol/L–2.2 mmol/L. Its limit of detection (LOD)
was 0.082 7 μmol/L (RSN = 3), sensitivity was 1.016 μA·L/mmol, response time was 5 s and it showed satisfactory antiinterference
capability, stability and reproducibility. The formulation and working conditions of the electrode were also
optimized. This electrode is easy to prepare, economic and applicable for the rapid assay of glucose in not-from-concentrate
(NFC) fruit juices.

In order to reveal the effects of amino acid composition on the nutritional value and flavor of Rosa sterilisi
and Rosa roxburghii fruits, the contents of hydrolytic amino acids and free amino acids in the two types of fruits were
determined. A total of 18 kinds of amino acids were identified. Total content of human essential amino acids (EAAs) in
Rosa roxburghii fruits was 39.54% and the SRC was 66.70, which was better than that (59.22) of Rosa sterilisi fruits. These
results showed that Rosa roxburghii fruits were richer in nutrients. But the content of Met + Cys was insufficient as EAAs
and the first limiting amino acids in Rosa roxburghii fruits, and in Rosa sterilisi fruits, the limiting AA was Lys. The flavor
amino acids were also investigated. It was found that Arg, Glu, Asp and Orn contributed substantially to the unique flavor of
Rosa roxburghii, and in Rosa sterilisi fruits, Asp was the only flavor amino acid.

In this study, the contents of 5 active components (total polyphenols, total flavonoids, total flavanols, total
saponins and total alkaloids) and 4 antioxidant abilities (diammonium 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate)
(ABTS+), 1,1-diphenyl-2-picrylhydrazylradical (DPPH), superoxide anion radical scavenging activity, and reducing power
and cupricion reducing power) were tested on Lilium lancifolium Thunb. bulbs from 15 populations, to reveal the differences
in antioxidant properties among these populations. Further, the cause of this disparity was explained with ecological factors.
The results indicated that significant differences in the contents of 5 active components and 4 anti-oxidation abilities
existed among different populations. The highest levels shown in the contents of total polyphenols, total flavonoids, total
flavanols, total saponins and total alkaloids were 32%, 29%, 22%, 34% and 36% higher than the average levels, respectively.
Among all the populations, Lhasa population (Tibet, China) possessed the greatest antioxidant capacity, the ABTS+, DPPH
and superoxide anion radical scavenging activity, and cupricion reducing power of which were 70%, 25%, 17% and 29%
higher than the average levels, respectively. The mean value of total antioxidant components of the 15 populations reached
11 757.23 mg/kg, which was 1.62 times as high as that of Lilum davidi var. unicdor cotton. In conclusion, the bulbs of L.
lancifolium Thunb. is a potential functional food ingredient. Besides, the origin of Lilium lancifolium Thunb. populations has
a significant influence on the content of functional components and antioxidant properties of their bulbs, which should be
taken into account in future studies and utilization.

This study aimed to determine the contents of rutin, quercetin, forsythiaside A, phillyrin, oleanolic acid, and
ursolic acid in Forsythia suspensa flower extract (FFE) from Henan province by high performance liquid chromatography
(HPLC) and to evaluate the stability of FFE. The results showed that the contents of rutin, quercetin, phillyrin, oleanolic
acid, and ursolic acid in FFE were all higher. FFE was obviously stable between weakly acidic and neutral pH values, and
displayed a higher thermostability at temperatures ranging from 25 to 75 ℃. Natural light and dark treatments had less
effects on the extract than sunlight treatment. K+, Na+, and Ca2+ exerted less effect on the absorbance value whereas Mg2+ and
Fe3+ enhanced the absorbance value of FFE. Oxidants, reducing agents, sugar, NaCl, and starch had only slight effects on the
stability of FFE. This study can provide important information for comprehensive utilization of FFE.

Objective: This study aimed to investigate the medicinal values of the roots and rhizomes of Radix Codonopsis.
Methods: HPLC fingerprints for the roots and rhizomes of Radix Codonopsis were established, and their contents of total
polysaccharides, total saponins, total amino acids and fat-soluble components were analyzed. Results: The similarity in
HPLC fingerprints between the roots and rhizomes of Radix Codonopsis was more than 96%. Total polysaccharides were
the main components of both parts, with the contents being 40.74% and 27.64% in the roots and rhizomes, respectively.
The contents of both total polysaccharides and total saponins were lower in rhizomes than in roots. Total amino acids and
fat-soluble components were more abundant in rhizomes than in roots. Conclusion: The two parts of Radix Codonopsis
had similar chemical components, while the rhizomes contained lower contents of medicinal components such as total
polysaccharides and total saponins but higher contents of total amino acids and fat-soluble components than the roots. Thus,
Radix Codonopsis rhizomes could be developed as a good source of functional food ingredients.

The bound aroma compounds in pineapple, strawberry, apple, pear, orange and red grape were separated by
Amberlite XAD-2 resin column and identified by gas chromatography-mass spectrometry (GC-MS) after enzymatic
hydrolysis of the ethanol elution fraction. The species and concentrations of bound aroma compounds in each kind of fruit
were determined. A total of 18, 33, 32, 13, 15, and 16 bound aroma compounds were identified in pineapple, strawberry,
apple, pear, orange and red grape, respectively. Among them, the total concentration of alcohol and phenolics was relatively
high. The total content of bound aroma substances in strawberry was 34.29 mg/L, which was the most abundant among the
six kinds of fruits. Benzyl alcohol, phenylethanol, eugenol and other substances were detected in at least three of the six
fruits. The compositions of abundant bound aroma compounds in the six fruits were different. Some of the bound aroma
components in these fruits were rarely reported in the literature.

The aromatic compositions of sweet melon wines fermented with four different wine yeast strains, i.e., XR, D254,
VR and VL1, respectively, were analyzed by headspace solid-phase micro extraction (HS-SPME) and gas chromatographymass
spectrometry (GC-MS). The results showed that 86 flavor compounds were identified, including 19 esters, 29
alcohols, 12 acids, 17 aldehydes and ketones, 2 alkenes, 4 terpenes and 3 phenols. Besides, 35 components were common
to the four wines. Quantitative analysis and evaluation of odor activity value (OAV) indicated that 12 components made
great contribution to the aroma of sweet melon wines. Through principal component analysis and sensory evaluation, it is
concluded that wine yeast strain VL1 is the most suitable strain for making sweet melon wine having the best quality with
elegant aroma.

A high-performance anion exchange chromatographic (HPAEC) method for the analysis of fructooligosaccharide
(FOS) has been developed, using a CarboPac PA20 column and a PAD detector. This method clearly separated all the GFn
and FFn components, which can indicate the origin of FOS. Under the optimal conditions, the 1-kestose (GF2), neokestose
(neoGF2), nystose (GF3), 1-fructosylnystose (GF4) components of scFOS were analyzed in commercial FOS samples
with recoveries of 98.27%–99.72%, 97.32%–102.56%, 99.33%–101.81% and 97.38%–102.12%, respectively. The relative
standard deviation of the method was in the range of 0.55%–2.15%. The limits of detection (LOD) for GF2, neoGF2, GF3
and GF4 were 0.13, 0.19, 0.20 and 0.41 μg/g, respectively. In the concentration range of 0.3–18 mg/mL for GF2; 0.5–
20 mg/mL for neoGF2 and GF4; and 0.8–23 mg/mL for GF4, there was a good linear relationship between concentration and
chromatographic peak area, with correlation coefficients between 0.999 6 and 0.999 9.The new method has been successfully
applied to analyze added FOS in commercial functional foods, such as protein powder and milk powder.

This study aimed to establish a quick method for non-destructive testing of cracked eggs. We firstly developed
a detection system for cracked eggs based on sweep frequency vibration of the magnetostrictive vibrator. The system was
based on the acoustic characteristics, and by Welch power spectrum analysis of vibration audio signal of eggs and extraction
of useful information in the feature vector through the principal component analysis (PCA), the detection model for egg
cracks was constructed based on generalized regression neural network (GRNN). A total of 290 eggs, including 200 eggs in
the training set and 90 eggs in the test set, were detected in this study. The results showed that the recognition rates of intact
eggs and cracked eggs reached 96.7% and 98.3%, respectively, in the test set. The research indicated the feasibility of using
the magnetostrictive vibrator sweep and Welch power spectrum analysis and extracting useful information in the feature
vector through PCA method coupled with GRNN neural network model for the detection of cracked eggs.

In this research, three spoilage microorganisms named DF-1, DF-2 and DF-3, respectively were separated from
soaked soybeans. Based on their morphological and physiological characteristics, and 16S rDNA analysis, these three strains
were identified as Empedobacter brevis, Enterobacter aerogenes and Lactococcus lactis, respectively. To investigate their
effects on soymilk quality, sterile soymilk was inoculated with each of these spoilage strains and stored at 25 ℃ and changes
in physicochemical indicators were measured during 12 h of storage. Physicochemical properties of soymilk were affected
significantly differently by the three spoilage bacteria. When being cultivated in soymilk, DF-1 produced yellow films with
putrefactive odor on the surface of soymilk while DF-2 produced gas and acid and formed a honeycomb-like gel indicating
spoilage of soymilk. DF-3 also produced acid and caused coagulation of soymilk like yogurt. This research can lay a
foundation for quality and processing stability control of soymilk during automatic production of soybean products.

In this study, a total of 90 isolates of Salmonella Enteritidis, including clinical and foodborne isolates, were
collected from different areas of Shanghai during 2008 to 2012. Polymerase chain reaction (PCR) was used to investigate the
carrying rates of 9 common virulence genes not only in SPIs (SPI-1 and SPI-3) but also in virulence plasmid. In addition, an
optimized enterobacterial repetitive intergenic consensus (ERIC)-PCR was applied to subtype these isolates. The PCR results
of 90 isolates showed that the carrying rate was 100.0% for virulence genes invH, sopE and sugR, and 98.9% for iacP, avrA,
prgK and rhuM, while the carrying rate of spvB and spvC was 85.6% and 78.9% respectively. Seventeen strains belonging
to eight different Salmonella serovars were clearly differentiated by ERIC-PCR, with the Simpson’s Diversity Index up to
0.970 6. However, the ERIC-PCR profiles of 90 Salmonella Enteritidis isolates showed no difference. In conclusion, the
carrying of these virulence genes, especially sugR, invH and sopE, is very common among these isolates, demonstrating that
they pose a potential threat to human health and that ERIC-PCR can be applied to the molecular classification of different
Salmonella serovars, but not for Salmonella Enteritidis.

A gas chromatography-mass spectrometry (GC-MS) combined with NAGINATA™ software method was
developed for screening multi-pesticide residues in edible fungi. The pesticide residues in samples were extracted with
acetonitrile, cleaned up with Carbon-NH2 solid-phase extractor, detected by GC-MS, and finally analyzed by NAGINATA™
software. Based on the quality precision and retention time of each compound, the possible hazardous chemical compounds
were screened out by matching mass spectra with mass spectral library. Under the optimal conditions, the limits of detection
(LOD) of the established method were in the range of 0.001–0.050 mg/kg, and the average recovery rates for 18 pesticide
residues spiked in a blank sample were 77%–110% with relative standard deviations (RSDs) of 1.1%–6.9%. The method was
applied on 35 edible fungi purchased from local markets, and two pesticides were detected. which were below the maximum
residue limit (MRL) stipulated by the Chinese national standard GB 2763—2014. This method proved to be rapid, simple,
efficient and suitable for the fast screening of pesticide residues in edible fungi.

A method for preparing florfenicol reference material (RM) from the muscle of common carp fish exposed to
aqueous florfenicol when alive was investigated. The homogeneity and stability of the prepared sample were detected
by liquid chromatography-tandem mass spectrometry. The certified value for florfenicol was based on analysis of results
obtained in 8 accredited laboratories and uncertainty evaluation was conducted. The results showed that the reference
material had a good homogeneity and stability within 36 months, and could be used for the determination of florfenicol
residue in aquatic products.

Penicillinase is one of the rick drugs present in milk products. In this article, the standard penicillinase was
biotinylated, and competitively bound to mouse anti-penicillinase monoclonal antibodies by reverse competitive Alphalisa.
The established Alphalisa detection method was shown to specifically identify penicillinase present in the samples. The
variations between batches were less than 10%, with the limit of detection and the limit of quantitation of 1.6 IU/mL and
5 IU/mL, respectively, and the linearity range of 2.5-500 IU/mL. The results show that this method can replace the
traditional ELISA method as a laboratory screening or detection method for penicillinase.

A high performance liquid chromatography-linear ion trap/orbitrap high-resolution mass spectrometry
(Orbitrap MS) method was developed for rapid screening and detection of 23 illicit western medicine components with
antihypertensive efficacy in health foods. The samples were extracted with methanol, and the extracts were then separated
on an Acquity UPLC BEH C18 (50 mm×2.1 mm, 1.7 μm) using a binary solvent system composed of methanol and 0.1%
formic acid in water by gradient elution. Both positive ion scan mode and negative ion scan mode were used to detect 23
western medicine components within 9 minutes. The relative molecular masses of the target compounds were obtained in
full scan mode with a relative deviation in the range of 0.2×10-6 to 2.8×10-6 compared to the theoretical value, indicating
effective elimination of the matrix interference. Tandem mass spectrometric database based on characteristic fragment ions
for the 23 western medicines was built. This method allowed qualitative screening and quantitative analysis at the same time.
Recoveries of the proposed method were in range of 72.3%–118.2% at spike levels of 0.2, 0.5 and 5.0 μg/kg with relative standard
deviations (RSDs) between 0.5% and 8.4%, and the limits of detection were between 0.2 and 0.5 μg/kg. As a high-throughput and
confirmatory method, it is useful for the determination of illicit western medicines as antihypertensive agents in health foods.

Purpose: To develop a method for the determination of acrylamide in baked and fried foods using high
performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS-MS) with solid phase
extraction (SPE) column cleanup. Methods: Acrylamide was extracted from samples with water and the extract was cleaned
up by Cleanert SLE-SPE column. The analyte was quantified by an internal standard method. Results: The proposed
calibration curve was linear in the range of 0.01–3.00 mg/L with a correlation coefficient greater than 0.998. The limit of
detection (LOD) was 1.0 μg/kg. The average recovery at three spiked levels (10, 100 and 1 000 μg/kg) was 96.8% with RSD
smaller than 2.7%. Conclusion: The developed method was applied successfully todetermine acrylamide in baked and fried
foods samples with the advantages of simplicity, high accuracy and good stability.

This paper investigated the changes in some properties of composite packaging materials containing polyethylene
terephthalate-poly propylene (PET-PE) including tensile properties and barrier properties, such as tensile strength, elongation
at break, and water vapor and air barrier properties after pressure-assisted thermal sterilization. Through data analysis, we
found that the properties of PET-PE composite packaging materials were decreased significantly by treatment with 450 MPa
at 40 or 50 ℃ as compared with those under other conditions, especially at 40 ℃.

The changes in microbial communities and counts of pot-stewed duck wings packaged in modified atmosphere
during storage at 15 ℃ were explored by traditional bacterial cultivation and polymerase chain reaction-denaturing gradient
gel electrophoresis (PCR-DGGE). Results showed that the sanitation condition during the process of pot-stewed duck wings
was favorable, which led to lower initial contaminant bacteria counts (< 2 (lg(CFU/g))) and total bacterial counts of products
after about 9 days of storage were more than 4 (lg(CFU/g)). Results of DGGE profiles indicated that Acinetobacter sp. was
the main bacterial species at the early stage. In contrast, the major bacteria in pot-stewed duck wings at the end of storage
included Psychrobacter sp., Moraxella sp., Streptococcus sp. etc., with Psychrobacter sp. being the most predominant
spoilage bacterial species.

Refrigeration delays ripening and reduces decay of pear fruit, but this benefit is offset by a loss of aroma when
the fruit is then ripened at room temperature. Intermittent warming (IW) has been used to alleviate chilling injury (CI) of
fruit; however, its effect on aroma remains unknown. In this study, Nanguo pears were subjected to IW and changes in
aroma-related esters, the activities and gene expression of lipoxygenase (LOX), alcohol dehydrogenase (ADH) and alcohol
acyltransferase (AAT) were investigated. Significantly higher ester contents were found in IW-treated fruit on day 0 of the
shelf life at room temperature and in the optimal taste period. The activity of LOX was promoted by IW treatment during
the early period of the shelf life at room temperature and the activity of ADH was promoted on day 6 of the shelf life, while
the activity of AAT was accelerated during cold storage and the shelf life at room temperature. The transcription levels
of PuLOX1, PuADH3 and PuAAT1 genes were significantly promoted by IW treatment. IW treatment may regulate the
activities and gene expression of LOX, ADH and AAT to stimulate the generation of aroma-related esters. Treatment with
IW effectively prevented the loss of aroma-related esters from refrigerated Nanguo pears.

The antioxidant activities in vitro of n-butanol extract from Liquidambar formosana leaves prepared by sequential
extraction with ethanol and n-butanol, and macroporous resin chromatography as the 50% ethanol eluate were examined by
1,1-diphenyl-2-picryl-hydrazyl (DPPH), hydroxyl (·OH), superoxide anion (O2 - ·) and reducing power assays. The effects of
different concentrations of the extract（0, 10, 30, and 50 mg/100 mL）on storage characteristics of post-harvest kumquats
were investigated. After pre-impregnation with the extract at 10, 30, or 50 mg/100 mL, kumquats were stored at room
temperature (14–16 ℃). During storage, mass loss rate, decay rate, hardness, total soluble solids (TSS), titratable acid (TA),
malondialdehyde (MDA), superoxide dismutase (SOD), and vitamin C (VC) were measured at 3-day intervals. The results
showed that the extract from L. formosana leaves possessed strong reducing power and scavenging activities against DPPH,
hydroxyl, and superoxide anion free radicals, and could reduce decay rate, mass loss and MDA content, retard the decrease
in hardness and TSS, TA, VC content and enhance the activity of SOD. These results indicated that the n-butanol extract
from L. formosana leaves has promising applications in postharvest preservation of kumquat fruits.

In this study, ozone oxidation, edible film masking and their combination were applied to eliminate the odor of
durian pulp. The effects of these treatments were quantitatively detected by using electronic (E)-nose PEN3. Punching 0,
8 and 16 holes in the samples from three groups reduced respectively the exposed areas of durian pulp to form three odor
concentrations. The signal curves of the durian samples used to establish PLS model reached a steady level much faster.
The result of principal component analysis (PCA) showed that there were much significant differences between the response
values of these three treatments. A model for detecting the relative content of durian pulp odor was established by PLS, and
it turned out that the correlation coefficient of the PLS linear fitting curve established on the basis of the relative content of
durian pulp odor was 0.997, and that the average relative error for the relative content of the samples with 16 punched holes
was lower than 10%, proving that it is feasible to accurately detect the relative content of durian pulp odor by E-nose. The
results showed that stearic acid membrane made from 2.70 g of stearic acid, 45.00 g of glycerinum and 90.00 g of SPI in one
liter of the mixed liquor was the most effective in masking the odor. The combination of ozone oxidation and edible film
masking was the most effective way of eliminating durian pulp odor.

This study aimed to examine the effects of ice-temperature storage on the quality of duck breasts. Fresh duck
breasts were stored at 4 and -1 ℃, respectively. The total bacteria count, pH, total volatile base-nitrogen (TVB-N), water
loss rate and sensory parameter of duck breasts were determined during storage to obtain the optimum preservation condition
for fresh duck breasts. The results indicated that total bacteria and TVB-N value were well controlled by ice-temperature
with a delayed increase of pH value. When the duck breasts was stored at ice temperature for up to 20 days, the total number
of bacteria was 1.7 × 105 CFU/g, which was within the range stipulated by the Chinese national standard (≤ 106 CFU/g).
TVB-N value of duck breasts was 18.48 mg/100 g, which met the limit for fresh meat grade two according to the Chinese
national standard (≤ 20 mg/100 g). The pH value was 6.05, which met the requirement for fresh meat grade one according
to the Chinese national standard (pH 5.18–6.12). This study indicates that ice-temperature can delay the quality deterioration
of duck breasts and prolong the storage life by 15 days compared with cold storage.

In order to guarantee the food safety of crisp-skin sausages, a low-temperature meat product, we simulated
different transport conditions namely in those summer, spring, and winter, respectively based on three temperatures
and two transport radii (200 and 500 km). The purpose of this work was to assess the effect of transport conditions on
physicochemical and microbiological indicators of crisp-skin sausages during subsequent storage. The results showed that
the different transport processes did not directly cause quality deterioration of the product except for moisture content, but
impacted the storage quality and shortened the shelf life. The storage stability of the product in terms of microbiological
indicators, pH and color was more significantly affected by transport temperature, while its moisture content and texture
were sensitive to transport radius.

In order to extend the storage life of fresh mutton, the effect of modified atmosphere packaging (MAP) with
various gas components on the quality of fresh mutton during ice temperature storage was determined. Sensory evaluation
scores, color, drip loss rate, total volatile nitrogen (TVB-N), pH value and microbial loads of mutton samples packaged
in 75% O2 + 25% CO2 and 75% N2 + 25% CO2 atmospheres and stored at ice temperature (-1 ℃) were analyzed. Vacuum
packaging was used as control. The results showed that the drip loss rate of fresh mutton in vacuum package was
significantly higher than that of modified atmosphere packaged mutton, but the color and sensory evaluation of mutton
packaged in 75% N2 + 25% CO2 atmosphere were worst among the three types of packages. Mutton packaged in 75% O2 +
25% CO2 atmosphere had the best color and sensory evaluation scores, lower drip loss rate, and lower pH value. After
42 d storage of the mutton packaged in 75% O2 + 25% CO2 atmosphere at ice temperature, the counts of total bacteria,
Pseudomonas and lactic acid bacteria were 5.91, 5.95 and 5.23 (lg(CFU/g)), respectively, and the total number of bacteria
was not higher than that of first-grade fresh meat according to the national standard of China. In general, 75% O2 + 25%CO2
atmosphere package combined with ice temperature (-1 ℃) can extend the storage life of fresh mutton for as long as 42
days, and this method is suitable for maintaining the quality of fresh mutton during storage.

The Longissimus dorsimuscle of Ira rabbit was used to examine variations in the lipid content and fatty acid
composition of total intramuscular lipids of Ira rabbit cooked by three different methods including stewing, microwave and
aluminum (Al) foil roasting during cold storage for 9 days. Over the whole storage period, dry weights (%) of all cooked
samples were significantly decreased (P < 0.05), especially during the late stage (from the 6th day to the 9th day). Comparing
the three cooking methods, microwave treatment had less effect on the profile of unsaturated fatty acids (UFAs), and the
resultant sample had a higher content of intramuscular lipid during the cold storage. Besides, all treated samples showed
a significant decrease in the proportion of polyunsaturated fatty acids (PUFA) but a significant increase in the proportions
of monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA) throughout the entire storage period (P < 0.05).
During the last three days of storage, the PUFA profile, especially the long-chain PUFA profile, showed the most significant
decrease. Overall, the microwaved sample had higher proportion of UFA during the whole storage period. The analysis by
partial least squares regression (PLSR) suggested the microwave treatment was more conducive to reserving the composition
of intramuscular fatty acids of cooked Ira rabbit during the cold storage. However, the Al foil roasting showed no superiority
over the other two methods in maintaining the stability of the intramuscular fatty acids. Furthermore, the malondialdehyde
(MDA) accumulation in the three cooked samples was continuously increased during the cold storage. In addition, all
stewing, microwaving and Al foil-baking treatments reduced the storability greatly, as compared with the raw material, and
the thiobarbituric acid-reactive substances (TBARS) were increased rapidly during the last three days of storage.

In the present work, we examined the effects of treatment with 7.5 kJ/m2 UV-C on the storability and quality of
Fuji apple fruits at room temperature and low temperature. Test apples were stored at 20 or 0 ℃ after being treated with
7.5 kJ/m2 UV-C. Weight loss rate, respiration rate, soluble solids content (SSC), titratable acid content (TAC), superoxide
dismutase (SOD) activity and malondialdehyde (MDA) content were measured regularly during storage. The results showed
that weight loss rate and respiration rate of UV-C treated fruits were lower than those of controls; fruit firmness and titratable
acid content decreased but their levels in the treatment group were higher than those of control; SSC increased first and then
declined, but compared with the control fruits, SSC of the treated fruits decreased more slowly; SOD activity rose first and then
decreased, but was always higher in the fruited treated with UV-C than in the control ones; and MDA content in both control and
treated fruits showed an upward trend, but increased more slowly in the treated ones. Therefore, treatment with the appropriate
dose of UV-C can exert good effects on maintaining the quality and extending the storage period of harvested apple.

To explore the best pretreatment and storage conditions for Apostichopus japonicas, biochemical characteristics,
nutritional composition and sensory quality of Apostichopus japonicas with and without intestine as well as subjected to
blanching were measured during storage in 0 ℃ ice-water bath and a comparison with Apostichopus japonicas without
intestine refrigerated at 0 ℃ for differences in tissue structure was carried out as well. The results showed that during storage
in 0 ℃ ice-water bath, with the extension of storage time, nutrient loss, total volatile basic nitrogen (TVB-N) and the total
number of microbes of three samples of processed A. japonicus presented an ascending trend and sensory quality declined.
Tissue structures of A. japonicus without intestine changed obviously both in 0 ℃ ice-water bath and in a refrigerator at
0 ℃, but there was a big difference between them. During the whole period of 0 ℃ ice-water bath storage, volatile basic
nitrogen (TVB-N) contents of all three samples of processed A. japonicus were below standard. Total bacterial count of A.
japonicus with intestine exceeded the standard on the 18th day of storage, while that of A. japonicus without intestine on the
ninth day was higher than the standard. Blanched A. japonicus had minimal loss of nutrients. There was no significant
difference in collagen loss between A. japonicas with and without intestine. Meanwhile significant differences in total
sugar dissolubility on the sixth day as well as in trichloroacetic acid (TCA) soluble oligopeptide dissolubility on the
21th day were found. In respect of sensory quality, A. japonicus with intestine smelled unpleasant on the 18th day and
indicated severe skin ulceration on the 21th day of storage, while the unpleasant smell and serious skin ulceration of A.
japonicas without intestine appeared on the 12th and18th days, respectively, along with less tight and elastic body wall
tissue. The sensory quality of blanched A. japonicus remained unchanged throughout the storage period. Both blanched
A. japonicus and A. japonicuss with intestine showed no obvious changes in tissue structure. But A. japonicas without
intestine formed many collagen fragments with the extension of storage time. A. japonicas without intestine in 0 ℃
ice-water bath exhibited relatively smaller changes in tissue structure than when refrigerated at 0 ℃, which indicated
that water bath environment was beneficial to A. japonicus storage. Conclusion: Blanching without the removal of
intestine and 0 ℃ ice-water bath storage are better for A. japonicas.

The effects of five different thawing methods including natural thawing, thawing with flowing water, microwave
thawing, low-temperature thawing and ultrasonic thawing on quality characteristics of Hyla rabbit meat were investigated.
The differences in basic eating quality, textural properties, total volatile basic nitrogen (TVB-N) and thiobarbituric acidreactive
substance (TBARS) were analyzed among five thawed samples. The results showed that significant correlations
existed among basic eating quality, textural properties, TVB-N and TBARS. Different thawing methods exerted a certain
impact on quality changes of Hyla rabbit meat. There were significant differences in cooking loss, TVB-N, TBARS, a*,
b*, hardness, gumminess and chewiness compared to the control group (frozen rabbit meat) (P < 0.05). The pH value, L*,
cohesiveness and springiness of the thawed samples were not significantly different from those of the control group (P >
0.05). Among the five thawing methods, microwave thawing not only maintained better tenderness and color, but also resulted in
the lowest cooking loss, pH, TVB-N and TBARS. Compared with other thawing methods, microwave thawing was more suitable
to maintain the quality of rabbit meat. However, some problems still existed, so thawing methods need to be further studied.

In order to select suitable modified atmosphere packaging (MAP) films for storage of green soybean, the effects
of micro-perforated plastic film and polyethylene (PE) bags with different thicknesses on physiological properties and
quality of green soybean during cold storage at (0.0 ± 0.2) ℃ were investigated. The results showed that PE film had better
preservative effect on green soybean than micro-perforated film; the equilibrium content of O2 was 16%–17.5%, whereas the
equilibrium content of CO2 was 4.3%–5.8%, which effectively suppressed respiration, delayed the incidence of mould decay,
reduced the rate of weight loss, slowed down the decline in chlorophyll content, and maintained the original moisture content
and original color of green soybean. The treatments with 0.03-mm PE and 0.05-mm PE packaging films could extend the
storage life of green soybean up to 50 days. Compared with the micro-perforated plastic film, PE film package could reduce
the rotting rate of green soybeans by 11%. In summary, 0.03-mm PE had the better effect on maintaining the quality of green
soybean during cold storage, and was thus suitable for storage of green soybean.

This study was performed to investigate the effect of refrigeration, and freezing-point storage and chitosan coating
individually or in combination with each other on active components and antioxidant activity of blueberries. The results
showed that all freezing-point storage, chitosan coating and their combination effectively retarded the decrease in total
anthocyanins, vitamin C, total phenols and flavonoids and maintained antioxidant capacity in blueberries compared with the
control (direct refrigeration). There were positive correlations of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging
capacity with the contents of total anthocyanins, total phenols and total flavonoids. The combined treatment was more
effective than either treatment alone. Therefore, chitosan coating combined with freezing-point storage can be the method of
choice for maintaining active components and antioxidant capacity of blueberries.

This study examined the effects of different bagging treatments on the soluble sugar contents and sucrose metabolism
of Kiyomi tangor fruits. The results showed that different fruit bagging treatments had different influences on the contents of
soluble sugars. Compared with non-bagged fruits, soluble sugar contents in single bagged fruits were increased significantly.
Non-woven fabric bagged fruits had the highest contents of sucrose, the highest content of fructose was contained in both fruits
wrapped in single yellow bags and those in single white bags, and the content of glucose in single white bags was highest when
the fruits matured. The activities of neutral invertase (NI), sucrose synthase (SS) and sucrose phosphate synthase (SPS) in single
bagged fruits were all increased to some extent, particularly in non-woven fabric bags, and no significant difference in the effect of
double bagging treatment on the activities of NI, SS and SPS was observed at most of the tested sites. Acid invertase (AI) activity
decreased with fruit maturation but was not significantly influenced by bagging treatments. The above results indicated that single
bagging treatment increased the sugar contents by up-regulating the activities of NI, SS and SPS and that the one-layer bag with a
certain light transmittance and light color was suitable for bagging of Kiyomi tangor.