The enzymatic synthesis of palmitoyl-monogalactosylglycerol from monogalactosyl glycerol and free palmitic
acid in organic solvent was investigated in present study. Novozyme 435, an immobilized lipase, was used as catalyst.
The main factors that influence the yield of palmitoyl-monogalactosylglycerol, including lipase amount, and molar
ratio of monogalactosyl glycerol to palmitic acid and reaction time, were selected and optimized by the combined use
of single factor experiments and response surface methodology. The optimal synthesis conditions were determined as
follows: reaction solvent, acetone; Novozyme 435 amount, 12.93 mg/mL; molar ratio monogalactosylglycero to palmitic
acid, 1.00:4.49; reaction temperature, 55 ℃; and reaction time, 27.60 h. Under these conditions, the yield of palmitoylmonogalactosylglycerol
was 90.17%.

The ultrasonic-assisted extraction of polysaccharides from the roots of Salvia miltiorrhiza with respect to three
process parameters including ultrasonication time, ultrasonic power and raw material particle size was optimized using
combination of single factor experiments and Box-Behnken design. Meanwhile the antioxidant activity in vitro of the
extracted polysaccharides was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability. The ability to
repair endothelial injury induced by high sugar content was analyzed by superoxide dismutase (SOD) activity in endothelial
cells. The optimum extraction conditions that provided the maximum yield of polysaccharides of 4.73% were determined
as follows: ultrasonic power, 212 W; extraction time, 18 min; and raw material particle size, 55 mesh. Antioxidant assays
showed that the polysaccharides extracted from Salvia miltiorrhiza possessed antioxidant activity. Compared with hot
water extraction, ultrasound-assisted extraction could effectively shorten the extraction time, save energy costs and yield
polysaccharides with higher activity.

Nine macroporous resins were investigated with respect to their adsorption and desorption rates for the
polyphenol extracted from Morchella angusticepes Peck in order to find the most appropriate one. Response surface
methodology was utilized to establish a mathematical regression model for optimizing the purification of the crude extract by
adsorption column chromatography with the selected resin. NKA-Ⅱ was found to be the most suitable resin for the purification of
polyphenol. The optimum conditions for purification were obtained when the sample containing 295.86 μg/mL polyphenol at pH
2.84 was loaded onto the column at a flow rate of 1.90 mL/min, and then eluted with 78.56% aqueous ethanol acidified to pH 3.08
at a flow rate of 0.80 mL/min. The purification process yielded an adsorption rate of 98.69%, a desoprtion rate of 92.75% and a
purification factor of approximately 4. The half maximal effective concentrations (EC50) for DPPH and ABTS radical scavenging
capacities and reducing power of the crude extract were 1.48, 0.015 and 2.35 mg/mL and reduced to 0.52, 0.004 and 0.69 mg/mL
after the purification, suggesting a significant increase in the antioxidant activities.

This study aimed to determine whether heat treatment can better improve the storage quality of Hami melon. The
nature of heat treatment was revealed by studying sucrose accumulation and respiratory metabolism. This study investigated
effects of heat treatment on respiratory metabolic network flux of Hami melon. Hami melon was stored at different
temperatures (45, 50 and 55 ℃) for three hours and then at 5 ℃ for 21 hours using storage at 5 ℃ for 24 hours as control
in order to obtain the metabolic flux of embden meyerhof pathway (EMP), tricarboxylicacid (TCA) cycle, sucrose synthesis
pathway (SSP) and pentose phosphate pathway (PPP) of different fruit locations of Hami melon at different temperatures.
The results showed higher sugar and lactic acid flux in 45 and 50 ℃ groups and the highest values in 45 ℃ treatment group,
representing the most appropriate heat treatment. However, only slight difference existed between 55 ℃ treatment and
control groups. These findings can provide references for in-depth study on heat treatment from a metabolic perspective and
for improving the storage quality of fruits.

Aqueous extraction was employed to produce peanut protein. The skim fraction obtained from aqueous extraction
was used to prepare low-fat peanut protein beverage. The conditions of aqueous extraction were investigated by using peanut
protein yield as the response. The results showed that when the extraction process was carried out at 60 ℃ for 2 h with a
solid-to-solvent ratio of 1:5 (g/mL) and a mean particle size of 26 μm, maximum extraction yield of 76.04% and protein
content of skim fraction of 50.4 g/L were obtained. The effects of sodium bicarbonate on the stability and color of the peanut
protein beverage were determined by stability index and chromatic aberration, as well the effects of whey protein on its color
and taste by chromatic aberration and sensory evaluation. The stability and taste of the beverage were significantly improved
by adding 0.1 g/L sodium bicarbonate and 5.0 g/L whey protein. The beverage contained 21.0 g/L protein and 1.2 g/L fat.

The liquefied corn starch produced by simultaneous extrusion and enzymatic hydrolysis was further saccharified
by the same procedure except using glucoamylase instead of α-amylase. The optimization of saccharification conditions for
improved dextrose equivalent (DE) was investigated by the combined use of single factor experiments and response surface
methodology. The results showed that when the saccharification was carried out by adding 140 U of glucoamylase per g of
dry matter, adjusting the concentration of the liquefied corn starch to 70% and performing extrusion at 85 ℃, the maximum
DE value of 42.12% was obtained. The contents of glucose, maltose and maltotriose of the saccharified product with a DE
value of 38% were 26.17%, 25.29% and 14.86%, respectively, compared to 29.57%, 33.40%, and 17.23% for that with a
DE value of 42%, respectively, as determined by high performance liquid chromatogram (HPLC). In the infrared spectrum
of the extruded saccharified starch the characteristic peaks of oligosaccharides such as glucose were observed. The scanning
electron microscope images showed that the product formed a porous structure. The X-ray diffraction results showed
that new crystalline forms were generated. The curves from rapid viscosity analysis indicated that the product had a low
viscosity, which contained a large amount of small-molecule soluble sugar.

In this study, the enzymatic hydrolysis of ripen fresh mulberries with pectinase and cellulase individually and in
combination was optimized using combination of one-factor-at-a-time method and response surface methodology to obtain
maximum juice yield. Further investigations were carried out to examine the influence of microfiltration as a non-thermal
sterilization technology on microbial load, clarity, browning and physicochemical properties of the mulberry juice. A mixture
of pectinase and cellulase was the most efficient enzyme for actual production of mulberry juice and the optimal hydrolysis
parameters were determined as follows: pectinase concentration, 0.42%; cellulase concentration, 1.84%; hydrolysis time,
101.26 min; hydrolysis temperature, 50 ℃; and pH, 3.5–4 (the natural pH of mulberry juice). Experiments conducted
under the optimized conditions led to a mulberry juice yield of 86.37%, agreeing with the predicted value (88.10%).
Our study also demonstrated that microfiltration could not only reduce the microbial load of mulberry juice but also be
effective against its browning.

This study aimed to develop a new ultrasonic-assisted procedure for the synthesis of diosmin from hesperidin.
Four factors including ultrasonic power, irradiation time, reaction time and reaction temperature were optimized using
Box-Behnken design and response surface methodology based on single factor investigations for achieving maximum
yield of diosmin. The optimization was performed by examining the influence of the four independent variables and their
interactions on diosmin yield. A quadratic polynomial regression model equation was set up. By analyzing the response
surface model, the optimum synthesis conditions were determined as follows: ultrasonic power, 700 W; irradiation time, 25
min; reaction time, 5.6 h, and reaction temperature, 120 ℃. Experiments carried out under these conditions gave a diosmin
yield of 21.35%, showing a relative error of 1.97% compared to the predicted value (21.78%). The product was identified as
diosmin by applying various spectroscopic methods. The presented response surface regression equation is of some practical
significance for optimizing the ultrasonic-assisted synthesis of diosmin.

In order to optimize the vacuum tumbling process of rabbit meat, the effects of tumbling distance, marinade/
meat ratio and compound phosphate/meat ratio on marinade absorption rate and final product yield were researched by the
combined use of single factor experiments and response surface methodology based on Box-Behnken design. The results
showed that the optimal tumbling process was obtained at tumbling distance of 351 m, marinade/meat ratio of 38%, and
compound phosphate/meat ratio of 0.37%. Under these conditions, marinade absorption percentage was 31.97% and final
product yield was 98.83%.

The total flavonoids and triterpenoids of loquat flower extracts were purified with D101, AB-8 and polyamide
resins and dried by atmospheric drying, vacuum drying, freeze drying and spray drying, respectively. The effectiveness
of these methods was tested based on the content and yield of total flavonoids and triterpenoids. The results showed that
AB-8 was the best macroporous resin for the separation and purification of flavonoids and triterpenoids, and vacuum drying
was the best drying method. The optimal conditions for purification were determined as follows: sample volume, 2.1 mL;
elution flow rate, 2 BV/h; adsorption time, 4 h; and eluent volume, 3 BV. Under these conditions, the content and yield of
flavonoids were 74.82% and 76.56% and the content and yield of triterpenoids were 15.57% and 46.48%, respectively. The
optimal conditions for vacuum drying were obtained by 10 h drying at 45 ℃ with a vacuum degree of 0.07 MPa. Under the
optimized drying conditions, flavonoids content was 76.07% with a yield of 77.87%, triterpenoids content was 15.89% with
a yield of 47.09% and moisture content was 4.07%.

Hot air drying, microwave drying and their combination were compared for their effects on drying characteristics
and quality of leaves of Toona sinensis. The results showed that the synthesizing value of leaves dried by hot air at 60 ℃
and microwave at 550 W were higher, 0.890 and 0.884, respectively. The optimal hot air-microwave drying process
involved hot air drying at 60 ℃ to a moisture content of 0.67 kg/kg (dry basis) followed by microwave drying at 330 W.
The synthesizing value of the resulting dried product was 0.972 suggesting that hot air-microwave drying could well
maintain the quality of Toona sinensis.

Single factor experiments and an orthogonal array design L9(34) were used in combination to optimize process
parameters for the extraction of mannan from the autolyzed cell wall of waste wine yeast. Antioxidant activities of the
extracted mannan were also measured in this study. The results showed that under the optimum conditions: 1:17.5 (g/mL),
3%, 1.5 h and 100 ℃ for solid-to-liquid ratio, KOH concentration, extraction time and extraction temperature, respectively,
the extraction yield of mannan was 18.37%. The mannan from wine yeast displayed excellent antioxidant activities
with half maximal effective concentration (EC50) values of 1.156, 1.550, 9.724, 2.387 and 0.669 mg/mL for scavenging
2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), hydroxyl, 2,2-diphenyl-1-picrylhydrazyl (DPPH),
superoxide anion radicals and chelating Fe2+, respectively.

Response surface design was employed to optimize the extraction of intracellular lycopene from Neurospora
crassa. The cultured cells of N. crassa 3.1607 were disrupted ultrasonically by milling for the extraction experiments which
were designed to explore the effects of processing variables (extraction solvent, temperature and duration) on the extraction
yield of lycopene. The optimal extraction conditions were determined as 67.48 ℃, 2.51 h and ethyl acetate-acetone (16:25,
V/V) for temperature, time and extraction solvent, respectively. Under these conditions, the maximum predicted yield of
lycopene of 71.227 μg/g was obtained. Experiments conducted under the modified conditions (67 ℃, 2.5 h and ethyl acetate/
acetone ratio = 2:3) resulted in an extraction yield of 71.688 μg/g, which was consistent with the model predicted value.

The nutritional components including ash, fat, protein, oligopeptide, free amino acid composition, free fatty
acid composition and the volatile compounds were investigated to evaluate the nutritional value and characteristic flavor
of air-dried fermented blunt snout bream (Megalobrama amblycephala). The results showed that the contents of protein,
oligopeptide, fat, ash, and free amino acids were 32.72%, 4.26%, 9.40%, 9.38%, and 0.12% in air-dried fermented M.
amblycephala, respectively. The fermented fish contained all the essential amino acids, and the contents of lysine and
methionine accounted for 3.31% and 1.26% of the total free amino acids, respectively. Moreover, flavor amino acids
(aspartic acid, glutamic acid, glycine, alanine, serine and proline) and umami amino acids (aspartic acid, glutamic acid,
glycine and alanine) constituted 85.64% and 51.07% of the total free amino acids, respectively. Unsaturated fatty acids
(USFA) accounted for 68.80% of the total free fatty acids with C18:1 being the most abundant USFA. The total content of
polyunsaturated fatty acids was 21.98%, including C20:5 (eicosapentaenoic acid, EPA) and C22:6 (docosahexaenoic acid, DHA)
accounting for 0.40% and 0.89%, respectively. In addition, odd-carbon fatty acids (pentadecanoic acid and heptadecanoic
acid) were also detected in air-dried fermented M. amblycephala. The fermented fish was rich in volatile compounds,
and the contents of aldehydes and alcohols were 16.65% and 10.91%, respectively. These results indicated that air-dried
fermented M. amblycephala had excellent nutritional composition including high contents of flavor amino acids, unsaturated
fatty acids and volatile compounds, which are all conducive to the formation of its characteristic flavor.

An efficient high performance capillary electrophoresis (CE) method has been successfully developed for the
determination of flavonoids in buckwheat. The running buffer contained 10 mmol/L Na2B4O7-NaH2PO4, at pH 9.3, the
detection wavelength was set at 218 nm and a voltage of 25 kV was applied. Under these conditions, four flavonoids, i.e.,
picatechin, rutin, kaempferd and quercetin, could be fully separated from each other within seven minutes. The linear ranges
were 0.03 to 0.54, 0.05 to 0.97, 0.03 to 0.63, and 0.04 to 0.90 mg/mL, respectively, with correlation coefficients between
0.992 3 and 0.998 7 and the limits of detection (LOD) were 5.33 × 10﹣6, 1.80 × 10﹣5, 2.51 × 10﹣5 , and 1.24 × 10﹣5 mg/mL,
respectively (RSN = 3). The average recoveries were between 95.5% and 104.7%, with a relative standard deviation (RSD)
less than 3.66%. This method is convenient to operate, accurate, efficient and suitable for the simultaneous detection of
flavonoids in buckwheat.

Two analytical methods, namely high performance liquid chromatography (HPLC) and HPLC-mass spectrometry
(HPLC-MS) using precolumn derivatization with 1-phenyl-3-methyl-5-pyrazolone were established for analyzing the
monosaccharide composition of polysaccharide from Nostoc sphaeroides Kützing. Consistent results were obtained using
both methods. The standard curve developed using monosaccharide standards by HPLC exhibited a correlation coefficient
of greater than 0.995. According to the standard curves, the polysaccharide in N. sphaeroides was composed of manose,
glucuronic acid, glucose, galactose and arabinose at a molar ratio of 1:1.12:3.24:1.72:1.21.

Objective: To establish a high performance liquid chromatography (HPLC) method for separation and
quantification of rutin, taxifolin, coumarin, luteolin, kaempferol and apigenin in Agrimonia pilosa Ledeb by ultrasonic-assisted
extraction. Methods: The separation of six flavonoids was performed on Phenomenex C18 column (150 mm × 4.6 mm,
5 μm) using step gradient elution. The mobile phase was composed of methanol and 0.1% acetic acid at a flow rate of 0.8 mL/min.
The UV detection wavelength was 320 nm and the column temperature was set at 35 ℃. Results: Good separation of
rutin, taxifolin, coumarin, luteolin, apigenin and kaempferol was achieved within 15 min. Calibration curves of all the six
components showed an excellent linear relationship (r ≥ 0.999 1, n = 6). The average recoveries were between 97.78%
and 104.4% with a relative standard deviation (RSD) of < 1.20%. Conclusion: This method, based on ultrasonic-assisted
extraction, is simple, fast, economical and reliable.

In this paper, electronic nose (E-nose) coupled with solid-phase microextraction-gas chromatography-mass
spectrometry (SPME-GC-MS) was used to analyze the aroma components of different levels of vanilla pods originated from
Hainan. Besides, the contents of main aroma components were detected by high performance liquid chromatography (HPLC).
The results indicated that overall aroma of different levels of vanilla pods could be distinguished by principal component
analysis (PCA) of E-Nose data. A total of 75 aroma components were identified through SPME-GC-MS, 67, 65 and 60 of
which were detected in level 1, 2 and 3 of vanilla pods, respectively. The three levels of pods showed the highest vanillin
content of 58.86%, 56.66% and 43.90%, respectively, compared to other aroma components. Significant differences existed
in the relative contents of aromatic species, aldehydes, ketones, acids, alcohols, and heterocyclic substances from different
levels of vanilla pods. Aromatic species were the most abundant aroma compounds of vanilla and their relative contents were
88.99%, 88.35% and 82.55% in level 1, 2 and 3 of vanilla pods, respectively. The HPLC results indicated that compared
with the second and third levels, the contents of vanillin and vanillic acid were higher in the first level of vanilla pods with
values of 3.56% and 0.21%, respectively. The content of p-hydroxy benzaldehyde (0.15%) was higher in the second level
than in the first and third levels of pods. The content of p-hydroxy benzoic acid (0.03%) was the highest in the third level
among the three levels of vanilla pods.

The components of the exocarp and flesh (in fresh and dried forms) of Liangping pomelo and Zanthoxylum
schinifolium fruits were extracted using ultrasonic-assisted ether extraction method and analyzed by gas chromatographymass
spectrometry (GC-MS) combined with the retention indices (RI). The results showed that there were 6 amide
compounds detected in Zanthoxylum schinifolium. Amide compounds were identified in none of the four samples
of Liangping pomelo Through qualitative analysis of the compounds and comparison with relevant literature
data, the numb-taste components of Liangping pomelo were not the amide compounds and different from those of
Zanthoxylum schinifolium.

In order to identify the characteristics of carotenoids in fresh corns from different cultivars, high performance
liquid chromatography (HPLC) coupled with diode array detection (DAD) and atmospheric-pressure chemical ionizationmass
spectroscopy (APCI-MS) were applied to identify and quantify the major carotenoids of fresh sweet and waxy corn
grains from five cultivars. A total of 14 and 15 carotenoids were identified from sweet corn grains ‘Jingtian No.3’ and ‘Jingtian
No.5’, respectively, while only a few carotenoids were detected in waxy corn grains ‘Suyunuo No.11’, ‘Jingtianzihuanuo
No.2’ and ‘Jingnuo No.8’. Neochrome, antheraxanthin and 13-cis-lutein-5,6-epoxide were first reported in fresh corn.
The content of carotenoid in sweet corn was highest, reaching 39.68 mg/g dry weight (DW), but there were differences
in different varieties. The major carotenoids were zeaxanthin, lutein and α-cryptoxanthin. The content (about 2.10–
3.69 mg/g DW) of carotennoid in waxy corn was lower. The major carotenoids were zeaxanthin, neoxanthin and
antheraxanthin. Therefore, it might be concluded that the contents and chemical composition of carotenoids were extremely
different among different cultivars of fresh sweet and waxy corns.

In this paper, the nutritional qualities of muscle and calipash from two different strains of Trionyx sinensis were
analyzed by measuring moisture, crude protein, crude fat, ash, minerals, amino acid composition and fatty acid composition.
The results showed that the crude protein contents of the muscles of female and male turtles from the Qingxi Flower and
Japanese strains were 18.46%, 17.25%, 19.17% and 18.83%, respectively, whereas those of calipash were 21.00%, 22.31%,
24.89% and 20.07%, respectively. The crude fat contents of the muscles of male and female turtles from both strains were
1.07%, 0.96%, 1.17% and 1.05%, compared to 0.23%, 0.32%, 0.30% and 0.27% for the four calipash samples, respectively.
The essential amino acids index (EAAI) of the muscles of female and male turtles from the Qingxi Flower and Japanese
strains are 93.92, 92.52, 91.89, and 93.12, respectively. These results indicate that the nutritional value of amino acids
for these two strains of turtle was very high suggesting that they are good sources of high-quality protein. The essential
amino acid/total amino acid ratios (EAA/TAA) of muscle were 37.10%, 36.67%, 36.48% and 36.76% for female and male
turtles from the Qingxi Flower and Japanese strains, whereas those of calipash were 17.74%, 19.73%, 17.80% and 17.81%,
respectively. The muscles of female and male turtles from the two strains were rich in polyunsaturated fatty acids. The
contents of eicosapentaenoic acid (EPA) + docosahexenoic acid (DHA) of the four muscle samples were 14.98%, 13.97%,
16.20% and 19.22%, respectively, implying an approximate 3% increase for the Japanese strain over Qingxi Flower.

A model system was set up for studying the changes in aroma components during postharvest release of jasmine
fragrance. Sensory evaluation and headspace solid phase microextraction-gas chromatography-mass spectrometry (GCMS)
combined with retention indices as well as principal component analysis (PCA) were used to analyze the fragrance
type and the volatile components of jasmine during fragrance release. A total of 47 volatile components of jasmine were
detected by GC-MS. The results of Pearson’s correlation analysis showed that the changes in 27 of these volatile compounds
and fragrance type displayed a high correlation based on GC-MS analysis and sensory evaluation. In addition, the 47
volatile components of jasmine could fall into 5 principal components by PCA that reflect most of the information about
the sample. The total cumulative variance contribution rate was 86.00%. The first principal component formed the basis of
aroma substances with a variance contribution rate of 49.88%. The second principal component, which had an important
contribution to fragrance type, explained 18.67% of the total variance. This study can provide the basic data and theoretical
reference for better development and utilization of high-quality foods based on natural jasmine.

A high performance liquid chromatography (HPLC) method was established for the simultaneous determination of
8 organic acids in blueberry fruit extract. This method was then used to determine the contents of organic acids in blueberries
from 26 cultivars. Among the blueberry cultivars tested, the content of total organic acids (25.135 26 mg/g fresh fruit) was
highest in Sierra and lowest in Croaton (only 2.368 31 mg/g fresh fruit). This method is simple, reproducible, accurate,
reliable and useful for the analysis of organic acids in blueberries.

The volatile aroma composition is an important indicator to evaluate the quality of truffle. In order to explore
the difference in volatile aroma composition among different species of truffle, the aroma components in truffle were
investigated and classified by headspace solid-phase microextraction (HS-SPME) combined with gas chromatographymass
spectrometry (GC-MS), and the key volatile aroma components were judged by the relative odor activity value. The
results showed that 24 aroma compounds were identified from 6 species of truffle, including alcohols, ketones, aldehydes
and alkene. Five flavor compounds including 1-octen-3-ol, phenylacetaldehyde and (E)-2-octenal were common to all
the truffle species investigated. The key volatile aroma components of Tuber pseudoexcavatum were 1-octen-3-ol and
phenylacetaldehyde; those of Tuber aestivum were 1-octen-3-ol, phenylacetaldehyde, (E)-2-octenal, benzaldehyde and
hexanal; those of Tuber indicum Cooke et Massee and Tuber huidongense was 1-octen-3-ol; those of Tuber excavatum were
1-octen-3-ol, phenylacetaldehyde, (E)-2-octenal, hexanal and 3-octanone; those of Tuber borchii were 1-octen-3-ol, (E)-2-
octenal, and 3-octanone.

The volatile compositions of two Fenghuang Dancong tea fragrance types, Huang Zhi Xiang (gardenia Magnolia

fragrance) and Rougui Xiang (cinnamon), were extracted using either simultaneous distillation extraction (SDE) or purge

and trap thermal desorption (P&T-TD), and then analyzed by gas chromatography-mass spectrometry (GC-MS). The results

show that the composition of volatile compounds detected in Fenghuang Dancong tea was different using the two extraction

methods, which had their own advantages and complemented with each other. Their combination could provide a more

complete and accurate analytical approach to the classification of aroma compounds. More terpenes and less aliphatics and

aromatics were obtained with SDE extraction, and differences between the two tea fragrance types existed with respect to the

relative contents of aroma compounds extracted by SDE method. But P&T-TD method enabled us to extract a larger number

of aroma compounds from Fenghuang Dancong tea, with significant differences being observed between the two fragrance

types. Besides T/E index showed that the aroma extracted by P&T-TD method was more fragrant, while that extracted by

SDE was more intense; both of them reflected the aroma features of Fenghuang Dancong tea with a long-lasting delicate

fragrance. The aroma of the tea may be distorted due to the high temperature in SDE extraction, while P&T-TD method more

truly reflected the characteristics of the tea brew. Combining the two extraction methods, the difference between Huang Zhi

Xiang and Rougui Xiang tea was more obvious. The predominant compounds of Huang Zhi Xiang were α-cadinol, linalool

oxide, dehydrolinalool and nerolidol, and the characteristic components were linalyl propionate, δ-cadinene, terpinolene

and so on. The predominant compounds of Rougui Xiang tea were indole, delta-nonalactone, benzeneacetonitrile, and the

characteristic components were phenethyl alcohol, benzyl alcohol, 1,5,8-p-menthatriene and valeraldehyde.

The anthocyanidin composition of the tuber of eight pigmented potato cultivars was analyzed by high performance
liquid chromatography (HPLC). Results showed that pigmented potato tubers contained up to six anthocyanidins, namely,
delphinidin, cyanidin, petunidin, pelargonidin, peonidin and malvidin. Petunidin, peonidin and malvidin were the dominant
anthocyanidins in purple-colored potatoes, while pelargonidin and peonidin were the main anthocyanidins in red-colored
potatoes. Delphinidin and peonidin were widely found in the skin of pigmented potato tuber. No malvidin was detected in
red-colored potatoes. Significant differences in anthocyanidin content exited among potato cultivars, among which, Ziyun
No.1 had the highest content of anthocyanidin. Anthocyanidin contents in the skin were 6 to 176 times higher than in the
flesh. The number of anthocyanidins detected in the skin of most potato cultivars was greater than in the flesh. In conclusion,
pigmented potato skin, an important source of natural pigments and antioxidants, is rich in anthocyanidins.

The differences in volatile flavor compounds of wines from 8 Cabernet Gernischt clones and their effects on
sensory quality were determined. A total of 50 aroma volatiles in Cabernet Gernischt wines were detected and quantified by
headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The odor active
value (OAV) and one-way ANOVA and principal component analysis (PCA) were used to analyze the quantitative data.
A total of 24 volatiles with higher OVA (≥ 1), such as β-damascenone, had a great contribution to the aroma in Cabernet
Gernischt wine. 12 compounds, including ethyl acetate, were the more important variables to classify 8 Cabernet Gernischt
wines. There were great differences among E-01, E-02, E-04, and E-05 wines. But E-05, E-06, E-07, and E-08 were only
slightly different. Based on the results of sensory taste reported, γ-nonanolactone and linalool had a greater contribution
to improve the sensory quality of Cabernet Gernischt wine, but their contents should be controlled within a certain range.
Nonanal and 4-ethylphenol showing higher contents could reduce significantly wine sensory quality. Moreover, other
abundant volatiles including β-damascenone, ethyl decanoate, and ethyl acetate could have a negative influence on the
sensory quality of wine. The aroma characteristics of Cabernet Gernischt dry red wine were not produced by a certain aroma
volatile or class of aroma volatiles, but was the comprehensive result of all aroma compounds.

In this study, Satsuma mandarin juices with and without pomace were used to ferment wine after being
inoculated with active dry wine yeast. The volatile flavor compounds of orange wines fermented for 7, 14, 21, 28, and
35 d were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS). Gas
chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to describe the odor properties and determine their
intensities. The results showed that 78 and 76 volatile compounds were detected in the juice wines with and without pomace,
including hydrocarbons, alcohols, aldehydes, ketones, esters, and acids. Among them, esters were the most important flavor
compounds, accounting for more than 60% of the total volatile compounds, followed by alcohols. Octanoic acid ethyl ester,
ethyl decanoate, and caproicacidethylester were the main ester compounds while phenylethyl alcohol and 1-amyl alcohol
were the main alcohols with contents of 10.72, 59.58 μg/L and 8.75, 83.17 μg/L in the 35-d fermented juices with and
without pomace. The results of GC-MS-O indicated that the presence of pomace had a significant impact on the volatile
flavor compounds of wine. Seven characteristic flavor substances were found in the wine without pomace: isopentyl formate,
ethyl caproate, D-limonene, phenylacetaldehyde, ethyl caprylate, ethyl decanoate and phenethyl alcohol, and ethyl caproate,
phenylacetaldehyde, phenethyl alcohol, ethyl caprylate, and ethyl decanoate were the characteristic flavor compounds in the
wine with pomace, accounting for more than 68.04% and 48.10%, respectively. Slight difference existed.

Synchronous fluorescence scanning was conducted on freshly prepared orange juice and commercial orange
juice to obtain the three-dimensional fluorescence spectra. Three groups of characteristic peaks were obtained and based on
their fluorescence characteristics, these peaks were identified as VB2, VB6 and flavonoids, respectively. At the same time,
the synchronous fluorescence spectral data of all the orange juice samples obtained by scanning at excitation wavelengths
of 240–640 nm with a wavelength difference of 30 nm compared to the emission wavelength were analyzed using principal
component analysis (PCA). Quite good results were obtained showing that the combination of fluorescence spectroscopy and
spectral pattern recognition method can provide the powerful technical support for the identification of orange juice quality.

The volatile components of 6 essetial oils from peony flowers extracted by 4 different methods, namely
supercritical CO2 extraction, subcritical fluid extraction, steam distillation extraction and organic solvent extraction (with
three different solvents, respectively), were analyzed by headspace gas chromatography-mass spectrometry (HS-GCMS)
with a TG-5MS capillary column. A total of 32 volatile components were detected, including arenes, aleohols, esters,
alkanes, ethers, ketones and aldehydes. The composition and relative contents of volatile components were significantly
different among six peony essential oils. 1,3,5-Trimethoxybenzene, γ-nonanolactone and cetane were common to these
6 samples. 1,3,5-Trimethoxybenzene was the most abundant volatile component for all these oils. The peony essential
oil extracted by supercritical CO2 extraction emitted a heavy flowery scent and showed the highest yield among the four
extraction methods suggesting supercritical CO2 extraction is suitable for industrial production of peony essential oil.
Although steam distillation extraction provided the lowest yield of peony essential oil, the oil extracted by this method
contained the most abundant natural flavor components and thus it is suitable for the production of peony flower water.

In the present study, a polyclonal antibody-based method for the quantification of phosmet residues in apple,
peach and orange juice was presented using a surface plasmon resonance (SPR) sensor. Samples were directly diluted
with PBS to eliminate the matrix effect. Good accuracy and precision were obtained with mean spiked recoveries between
84.88% and 104.69% and coefficients of variation less than 6.70%, and the limit of detection (LOD) of juice samples was
0.1 μg/ L . The SPR method allowed rapid and accurate detection of phosmet and the correlation coefficient (R2) between
the data obtained using the method and high-performance liquid chromatography (HPLC) was 0.992. The chip used in the
SPR method detected phosmet in 30 min, and could be repeatedly used 30 times within 3 days, reducing the cost of tests.
The SPR method was advantageous in the terms of detection limit, accuracy and sensitivity rather other time saving in
single-residue analysis compared with the enzyme-linked immunosorbent assay (ELISA) and was more suitable for highthroughput
detection of multi-residues.

In order to study the potential risk of heavy metal contamination in Qinghai, total RNA was extracted from yak
liver samples from five regions, Yushu, Guoluo, Haiyan, Gangcha and Gonghe, and then cDNA was generated under the
action of reverse transcription polymerase. The product of reverse transcription reaction was finally used to carry out RTPCR
and detect the expression levels of metallothionein (MT) gene. The results showed that when yak liver sample from
Gangcha was taken as the control group and the value of 2-ΔΔCt was set to be 1, the fluorescence quantitative values of yak
livers from Yushu, Guoluo, Haiyan and Gonghe were 0.669, 0.624, 0.529 and 1.320, respectively. Meanwhile, these results
were confirmed by comparison with those of ELISA reaction. The exposure levels of heavy metal in yak body from different
regions in Qinghai were evaluated, so that we could come up with assessment to yak production safety. Both the results of
gene expression (mRNA level) and ELISA reaction (protein level) displayed that the most serious pollution regions of heavy
metal were Gonghe and Gangcha.

Purpose: In view of the possible pollutant enrichment and other issues of currently popular hotpot seasoning due
to long-time cooking, this study aimed to explore the feasibility of using mushroom as the main material for processing
hotpot seasoning with good quality. Methods: Matsutake, tea tree mushroom, shiitake and golden needle mushroom were
used as main materials for processing hotpot soup. The processing conditions were optimized by examining changes in the
contents of nitrate and purine and heavy metals. Results: After 8 h of boiling, the total nitrate amount was lower than the
maximum concentration limit in drinking water, and the soup had a purine content lower than the safe drinking limit for
normal people and was suitable for populations except for patients with acute gout, belonging to a low-purine food. The
contents of lead, chromium, copper and nickel were all lower than the standard limits, whereas the cadmium content after 5 h
of boiling was slightly higher. Conclusion: The appropriate boiling time for the mushroom hotpot soup was 4 h.

A method for the determination of nine heavy metals including lead, nickel, cadmium, chromium, copper, arsenic,
manganese, zinc, and titanium in aluminum-plastic composite packaging by inductively coupled plasma mass spectrometry
(ICP-MS) has been developed. The limits of detection (LODs) were between 0.01 and 1.62 μg/kg and the limits of
quantitation (LOQs) were between 0.03 and 5.35 μg/kg. Good linearity with correlation coefficients ≥ 0.99 was obtained.
The recoveries ranged from 82.6% to 119.3% with relative standard deviations (RSDs) of 0.1%–12.3% at three spiked
concentration levels (20, 50, and 100 μg/kg). The method is rapid, simple, and has good accuracy and precision. It is suitable
for the determination of heavy metals in aluminum-plastic composite packaging.

A sensitive and selective method was developed for the determination of residues of α-asarone and β-asarone
as the main components of calamus oil in milk powder, mung bean cake, pork, smoked fish, and seasoning powder. The
residues of α-asarone and β-asarone in the test samples were extracted with acetonitrile. The extract was cleaned up with
a silica gel solid phase extraction column, analyzed by high performance liquid chromatography (HPLC) equipped with a
fluorescence detector, and quantified by external standard method. Milk powder, green bean cake, pork, smoked fish and
seasoning powder were chosen as the representative samples. The limit of quantification (LOQ) (RSN > 10) was 0.01 mg/kg
in all these samples. The average recoveries of α-asarone and β-asarone at three spiked levels (0.01, 0.05 and 0.50 mg/kg)
ranged from 78.2% to 99.4% and 80.8% to 105.6%, respectively, with relative standard deviations (RSDs) between 1.6%
and 10.3%. The method can meet the analytical requirements for trace asarones in foods.

An optimized gas chromatography-mass spectrometry (GC-MS) method for the quantification of ethyl carbamate
(EC) was presented to monitor the changes in EC content in Chongming rice wine during fermentation, sterilization and
storage. Optimal parameters for sample preparation were obtained as follows: adjusting the pH to 9.0 following addition
of the internal standard and afterwards adding 10 mL of methylene chloride in three portions as an extraction solvent. The
method showed a good linearity (R2 > 0.999) over the concentration range of 5 to 400μg/L. The limit of detection (LOD)was 2 μg/L, and the limit of quantification (LOQ) was 5 μg/L. At spiked levels of 0.1, 0.2 and 0.3 μg, the recoveries were in
the range from 90.0% to 97.5%,with relative standard deviations (RSDs) ranging from 1.040% to 2.778%. EC was increased
slowly during fermentation and rapidly after sterilization. The growth rate of EC in the wine stored at room temperature was
significantly higher than that of the sample stored at 4 ℃. The results showed that EC content reached 99.2 μg/L when the
rice wine was stored at room temperature for 1 year, which was lower than the maximum limit for distilled spirits and sake.
High temperature and long-term storage increased the formation of EC. It is necessary to optimize the sterilization conditions
and to improve storage conditions.

According to the basic methods for uncertainty evaluation from Evaluation and Expression of Uncertainty
in Measurement (JJF1059-2012) and Guidance on Evaluating the Uncertainty in Chemical Analysis (CNAS-GL-06) a
mathematical model of uncertainty evaluation for the determination of methyltestosterone residue in aquatic products by
HPLC was established. The sources of determination uncertainty were analyzed and each component of uncertainty was
quantified. The combined standard uncertainty and expanded uncertainty were finally obtained. The major uncertainty
sources were the random effects in testing process, curve calibration and sample pretreatment.

A new approach for the simultaneous determination of residues of three classes of antibiotics, i.e., penicillins,
sulfoamides and tetracyclines, in milk by ultra performance liquid chromatographytandem mass spectrometry (UPLC-MSMS)
was established. Samples were extracted with acetonitrile-water (3:1, V/V), cleaned up using an HLB SPE cartridge and
blown to dryness under nitrogen and the residues were then dissolved in 1.0 mL of mobile phase. A total of 15 analytes were
separated on ZORBAX Ecliplus C18 column with a mobile phase composed of acetonitrile and 5 mmol/L formic ammonium
acetate solution containing 0.2% formic acid with gradient elution, detected by ESI-MS/MS and quantified by the external
standard method. The correlation coefficients of the linear calibration curves were over 0.999 in the corresponding
concentration range. The average recoveries of the 15 analytes ranged from 75.1% to 103.7%, with relative standard
deviations (RSDs) at three spiked concentrations of 1.4%–7.3%. The limit of detection (LOD, RSN≥3) and quantification
(LOQ, RSN ≥ 10) were 0.2–4.0 and 1.0–4.0 μg/kg, respectively. The new method is simple, fast, sensitive and reliable, and it
is suitable for the determination of antibiotic residues in milk.

The effect of preservative SO2 on oxidation-reduction equilibrium capacity and secondary metabolism in grape
berries of Longan cultivar during storage was explored. The results showed that application of preservative SO2 extended the
shelf life of grape berries. Their intactness was significantly higher than that of the control grapes, and threshing and decay
rate were also lower relatively. During SO2-fumigated storage, antioxidant capacity of grape skins was increased, the activity
of phenylalanine ammonialyase (PAL), a key enzyme involved in secondary metabolic pathways, was enhanced, and total
anthocyanin content was elevated slightly. In addition, the contents of H2O2 and malondialdehyde (MDA) in SO2-fumigated
grape skin tissue were higher than those of the control group. These findings indicated that reactive oxygen species (ROS)
signals were activated in grape skin cells. Antioxidant capacity and the secondary metabolism associated with the synthesis
of phytoalexin were increased by preservative SO2, thereby enhancing defense capabilities and leading to an extended shelf
life of grape berries.

The aim of this study was to investigate the effects and mechanism of chitosan, SiOx and their combination on
postharvest disease control of navel orange. After harvest, navel oranges were dipped into different solutions containing
either or both of chitosan and SiOx for 1 min. The influences of chitosan and SiOx treatments on natural incidence of diseases
of navel oranges were detected. Besides, the effects of chitosan and SiOx treatments on diseases control by changing the
order of inoculating pathogens were also investigated. The results showed that 1.5 g/100 mL chitosan combined with
0.08 g/100 mL SiOx exerted the most significant inhibition on natural diseases incidence, decreased the diseases incidence
and reduced the lesion diameter of navel oranges inoculated with pathogens. Compared with either treatment alone, the
combined treatment with chitosan and SiOx was more effective.

Effects of 1-methylcyclopropene (1-MCP) treatment on days 0, 6, 12, 18, and 24 during low temperature storage
for up to 8 months on the physiology and quality of Golden Delicious apples were studied. The results indicated that 1-MCP
treatment maintained higher levels of soluble solids and vitamin C (VC) contents, significantly inhibited the increases in
ethylene release rate, relative electrical conductivity and malondialdehyde (MDA) content, effectively promoted peroxidase
(POD) activity and inhibited polyphenol oxidase (PPO) activity, thus maintaining better fruit quality. Our results also
showed that 1-MCP treatment was less effective when carried out at later time points and exerted a more potent effect when
implemented before the 12th day of cold storage. Accordingly, Golden Delicious apples should be treated with 1-MCP after
harvest as earlier as possible within 12 days at low temperature.

Chilling injury (CI) is the main factor limiting cucumber storage at low temperature. The goal of this research
was to use pre-harvest calcium applications to delay CI of “Ludi No.2” cucumber during cold storage at (4 ± 0.5) ℃,
aiming to provide reference data for cucumber transportation in early spring or winter. The results showed that chilling
injury index, malonaldehyde (MDA) content, relative conductivity, and free proline increased whereas firmness, soluble
solids, color and major volatiles of cucumber fruits decreased during cold storage. At the end of storage, calcium chloride
treatment at 0.75% and 1% showed the lowest CI index of 0.3. MDA content and relative conductivity of cucumbers treated
with calcium chloride at 0.75% and 1% (m/m) were significantly reduced as compared with those of controls stored at 4 ℃
（P < 0.05). Cucumbers sprayed with CaCl2 were firmer than controls. The more calcium was sprayed, the higher the
firmness was. Cucumbers sprayed with CaCl2 at 0.75% and 1% contained higher levels of soluble solid content (SSC), free
prolinet and major volatiles contents, and were greener and less sensitive to low temperature than controls. It is concluded
that the overall quality of cucumbers treated with calcium was better than that of controls. Taking all into account, 0.75% is
the optimal concentration. Also, cucumbers sprayed with calcium at 0.75% could delay the occurrence of CI by up to 4 days
and maintained its quality better during cold storage.

Pseudomonas was found to be the dominant bacteria of fresh-cut cress during storage when microflora analysis
of cress was performed using selective medium. Fresh-cut cress was packaged in sealed bags and then stored for 8 d at 22 ℃
and the number of Pseudomonas reached 106 CFU/g. The results showed that low temperature storage inhibited the growth
and reproduction of Pseudomonas. A modified Gompertz model could fit effectively the dynamic changes of Pseudomonas
count at 4 and 22 ℃. The deviation factor and accurate factor showed that the model was effective. The dynamic changes of
chlorophyll and lignin in fresh-cut cress during storage for 3 day at low temperature followed by at room temperature (22 ±
1) ℃ could be fitted to a first-order kinetic model. The shelf-life of fresh-cut cress can be predicted according to the growth
rate of spoilage bacteria in actual application.

This study investigated the effects of postmortem aging time on meat quality of yaks at different ages as indicated
by the changes in pH, meat color, total myoglobin (TMb) content share force, water loss rate and cooking loss and analyzed
the correlations between meat quality and postmortem aging time or slaughter age. The results showed that the L* and b*
values of yak meat at different slaughter ages initially rose and then decreased with postmortem aging, while a* values
showed the contrary trend. The content of TMb decreased with postmortem aging, and the pH was significantly changed
(P < 0.05) in the first three days during the period of aging although not significantly affected by different slaughter (P > 0.05).
The water loss rate and cooking loss reached the maximum on the third day of aging. Share force significantly declined
(P < 0.05) after three days of aging. There was a positive correlation between slaughter age and the quality indexes of yak
meat as well as highly positive correlations of postmortem aging time with L* values , b* values, water loss rate and cooking
loss, whereas the correlations with share force and TMb contents were significantly negative (P < 0.05). After seven days of
postmortem aging, the differences in yak meat at different slaughter ages were less apparent and the tenderness of meat was
improved at the same time.

The aim of this study was to evaluate the relationship between phloridzin content and quality indicators of apple
fruit. During the 180-day storage of ‘Fuji’ apples, the phloridzin content in different parts of the fruit (peel, pulp and seed)
and quality indicators (hardness, water content, and soluble solid content (SSC), titratable acidity (TA) and SSC/TA ratio)
of apple flesh were determined. Correlation analysis and regression analysis were conducted between phloridzin content and
the quality indicators. The phloridzin contents in different parts of apple fruit were in the decreasing order: seed > peel >
pulp and showed downward trends with storage time. During the fourth month of storage, apple fruit exhibited high content
of phloridzin and maintained an excellent eating quality with high hardness and sweet taste. The correlation analysis showed
that there was a positive correlation between hardness and the phloridzin content of apple peel and seed as well as between
TA and the phloridzin content of apple pulp, and a negative correlation between SSC/TA ratio and the phloridzin content
of apple pulp and seed and between water content and phloridzin content of apple seed (P < 0.05 for all measures). The
regression analysis indicated that there existed six significant regression equations between phloridzin content and quality
indicators with excellent goodness of fit. This study demonstrated that the phloridzin contents in different parts of apple fruit
could be predicted by the quality indicators.

In order to identify the mechanism of reduced browning susceptibility in the new variety ‘Baojiajun’, the fruits
of ‘Baojiajun’ and 8 white-fleshed peach varieties (‘Xiahui 6’, ‘Okubo’, ‘Baojiahong’, ‘Jingyu’, ‘Abehakuto’, ‘Datuan
Mi Lu’, ‘Honggangshan’, and ‘Yanhong’) harvested at similar maturity were analyzed with regard to browning traits and
related biochemical characteristics. The results demonstrated that the browning degree of ‘Xiahui 6’ peaches was the highest,
and ‘Baojiajun’ peaches exhibited the lowest browning degree among all the varieties tested. Compared with ‘Okubo’ and
‘Xia Hui 6’, ‘Baojiajun’ contained lower levels of total phenol, flavonoids, and malondialdehyde (MDA) as well as lower
activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL). In contrast, the activities of peroxidase
(POD), superoxide dismutase (SOD), and catalase (CAT) were higher in ‘Baojiajun’. The correlation analysis of different
peach varieties between browning degrees and biochemical characteristics showed that the browning degree displayed a
highly significantly positive correlation with the activities of PPO and PAL (P < 0.01) and a significantly positive correlation
with the contents flavonoids and MDA as well as the activities of POD (P < 0.05).

In this study, the effects of modified atmosphere packaging, vacuum packaging and ordinary packaging on the
quality characteristics of fermented sausage were compared. The results showed that the total count of lactic acid bacteria
in mutton sausage packaged with the three methods significantly decreased (P < 0.05) during storage; stable variation of
Staphylococcus count was observed in modified atmosphere packaging; and total bacterial count of the vacuum packaging
group was significantly lower than those in the other two groups (P < 0.05). The contents of total volatile base nitrogen
(TVB-N) and thiobarbituric acid reactive substances (TBARS) were significantly higher in the ordinary packaging group
than in the other groups (P < 0.05). The water activity (aw) of the ordinary packaging group was dramatically reduced.
pH value showed an upward trendbut there was no significant difference among all treatments. Modified atmosphere
packaging was better than the other treatment based on color parameters, chewiness and springiness. In conclusion, modified
atmosphere packaging could maintain the fermentation characteristics of mutton sausage well and is suitable for packaging
fermented sausage.

In this experiment, we examined the effects of chlorine dioxide (ClO2) on the post-harvest physiology and
storage quality of ‘Huayou’ kiwifruit. The fruit was stored cold temperature ((0 ± 0.5) ℃) after being treated with ClO2
gas at 0, 0.5, 2.5, and 12.5 mg/L for 30 and 60 min, respectively. During storage, we measured the firmness, soluble solids,
titratable acidity (TA), respiration rate, peroxidase (POD) activity, vitamin c (VC) content, soluble protein content and other
indicators of kiwifruit at a 15-day interval. The results showed that at the suitable concentration for appropriate time, ClO2
gas treatment maintained the firmness and the contents of soluble solids, TA, VC, soluble protein, total phenols, flavonoids,
and anthocyanins in ‘Huayou’ kiwifruit, inhibited respiration rate and POD activity, but had no effect on the skin color. This experiment
showed that ClO2 treatment at 2.5 mg/L for 60 min was the most favorable for quality preservation of ‘Huayou’ kiwifruit. In conclusion,
ClO2 gas can effectively inhibit the post-harvest physiology of kiwifruits and maintain their storage quality.

The present study investigated the effect of 1-methylcyclopropene (1-MCP) treatment on epicuticular wax
content and wax morphology of Korle fragrant pear during storage at room temperature. The effect of 1-MCP treatment
on epicuticular wax greasiness and fruit senescence was examined as well. Korle fragrant pear was treated with 1-MCP at
1 μL/L and then stored at (20 ± 1) ℃ and relative humidity (RH) of 80%–85%. Epicuticular greasiness, wax content and
morphology were measured regularly. The results showed that epicuticular wax content and greasiness increased with the
extension of storage time; meanwhile, epicuticular wax morphology was changed due to the integration of wax platelets.
1-MCP treatment could inhibit the changes of epicuticular wax greasiness and wax content to some extent. The greasiness
of epicuticular wax was found firstly near the calyx, then on the equatorial location, and finally on the carpopodium. 1-MCP
had a negative effect on greasiness and delayed senescence through altering epicuticular wax morphology.

Effects of storage temperature, chemical fungicides and coating treatment on peel browning, weight loss,
decay incidence and seed quality indexes of ‘Heyin’ pomegranate were studied. The results showed that chilling injury
of pomegranate fruit appeared at 4.5 ℃, peel browning was more serious and decay incidence was higher during 120-d
storage. Effects of coating treatment with 1% chitosan on reducing peel browning index, weight loss, and decay incidence
were better than those of 1% sodium alginate and 1% sodium carboxymethyl cellulose. The decay incidence of pomegranate
fruits was reduced after dipping for 60 s in 1 000-fold diluted thiabendazole, thiophanate methyl and arbendazim, with no
significant differences in decay incidence seen among the three fungicides. Dipping in 1 000-fold diluted thiabendazole for
1 min, coating treatment with 1% chitosan and packaging with 0.015-mm thick plastic bags were found to be optimal for
the preservation of pomegranate quality during storage at 6 ℃ and a relative humidity of 85%. After 120 days of storage,
weight loss rate, peel browning index, soluble solids content and seed quality score were 3.46%, 2.13%, 0.11, 14.5% and 92,
respectively, implying high commodity value of pomegranate.

Based on the content and dissolution rate of flavonoids, aroma and color, this study investigated the optimization
of processing and brewing conditions for lotus leaf tea. Lotus leaf tea was stored for 0, 6, and 12 months, and their
aroma components were extracted by solid-phase micro-extraction (SPME) and analyzed by gass chromatography-mass
spectrometry (GC-MS). Color changes of lotus leaf tea were also measured using a color difference meter. The highest
content of flavonoids was found in the full-bloom lotus leaves. The optimized conditions for processing lotus leaf tea were
determined as fixation by microwave irradiation at 640 W for 90 s and drying at 70 ℃; and the optimized brewing conditions
were 100 ℃ for 15 min. A total of 102 aroma components were identified in lotus leaf tea after three storage periods. As
the storage time prolonged, the number of main aroma components decreased, but their relative contents increased. Benzyl
alcohol was the main aroma component in lotus leaf tea stored for 6 and 12 months. Moreover, isoamylol responsible
for the unpleasant odor was generated during storage. During the first 6 months of storage, the L* and b* values of lotus
leaf tea remarkably decreased, as the color became dimmer and was changed to blue, and the L* and b* values increased
slightly at the last stage of storage. While the a* value increased continuously in the whole storage period, the greenness
decreased continuously.