One-factor-at-a-time method and response surface methodology were applied jointly to study the individual
and combined effects of methanobactin, sodium benzoate and potassium sorbate on inhibition zone diameters against
Staphylococcus albus. As a result, a regression model was developed using inhibition zone diameter as response variable.
The analysis carried out using Design-Expert software showed that the maximum inhibition zone diameter of 34.99 mm was
obtained by the combined use of methanobactin, sodium benzoate and potassium sorbate at a mass ratio of 0.330:0.309:0.144,
representing a minimum inhibitory concentration against S. albus of 0.05 mg/mL.

This study aimed to improve the overall quality of honeysuckle dried by far-infrared assisted heat pump drying
by the optimization of operating parameters using response surface methodology. Heat pump drying temperature, converted
moisture content and radiant panel temperature were taken as independent variables, and the contents of chlorogenic acid,
mignonette glycosides and anthocyanins were taken as response variables. Results showed that the absolute values of error
between the experimental values of four responses and the prediction from the proposed regression model were lower than 6%.
After normalization, the optimal experimental conditions were obtained as follows: heat pump temperature, 39 ℃; converted
moisture content, 55%; and radiant panel temperature, 90 ℃. Under these conditions, the chlorogenic acid content was
4.086 0 mg/g, mignonette glucoside content was 0.090 57 mg/g, anthocyanins content was 0.116 1 mg/g, and browning
degree was 0.859 6. Compared with the heat pump drying method, the drying time of the method used in this study was
reduced by 52.1%, drying energy consumption was decreased by 59.8%, and water reabsorbing capacity was increased by
7.9%. Moreover, the contents of chlorogenic acid, mignonette glycosides and anthocyanins were increased by 3.3%, 0.6%
and 1.3% respectively, while the browning degree of honeysuckle was lowered by 4.1%.

Crude soybean oil was degummed by mixtures of recombinant phospholipases A1 (PLA1) and phospholipase
C (PLC), which were expressed successfully in the recombinant E. coli. by our laboratory. We investigated the effects of
different parameters, including temperature, pH, reaction time, water dosage, stirring rate and enzyme dosage on degumming
efficiency. Commercial PLA1 (Lecitase Ultra™) was used for comparison. Then, these parameters were optimized by
orthogonal array design. The optimal conditions were confirmed as follows: reaction temperature, 45 ℃; pH, 6.5; reaction
time, 3 h; stirring speed, 300 r/min; PLA1 dosage, 7 940 U/kg; and PLC dosage, 23 130 U/kg. The degumming efficiency
obtained with the mixed recombinant enzymes was comparable to that obtained with Lecitase Ultra™. The final phosphorus
content of degummed soybean oil was lower than 5 mg/kg, which met the requirements of physical refining. This study laid
the foundation for developing food-grade enzyme preparations with self-owned intellectual property rights of cooking oil
degumming.

In this study, we optimized the conditions for enzymatic extraction of polysaccharides from pomegranate seeds
with a mixed enzyme preparation consisting of pectinase, cellulase and mannase. The optimization of the mixing ratio of the
three enzymes was performed by the combined use of one-factor-at-a-time method and D-optimal mixture design. Thereafter,
the enzymatic extraction conditions were optimized by response surface methodology using Box-Behnken design. The yield
of polysaccharides was taken as response for both optimizations. It was shown that the optimal combination of enzymes
were 24.2% pectinase, 67.2% cellulase and 8.6% mannose and that the optimal extraction conditions were determined as
follows: liquid/solid ratio, 20:1 (mL/g); initial pH, 4.5; hydrolysis temperature, 48.5 ℃; and hydrolysis time, 287 min. Under
these conditions, the yield of polysaccharides was 2.83%.

In this work, we isolated melanin from the testae of wild apricots (MTWA) by ultrasonic-assisted extraction.
The optimization of the extraction process was carried out using by the combined use of one-factor-at-a-time method
and response surface analysis (RSA) with Box-Behnken experimental design. Then the antioxidant activities of MTWA
were analyzed including free radical scavenging capacity, metal ion-chelating capacity and lipid peroxidation inhibition.
The results showed that the optimal extraction conditions were determined as follows: NaOH concentration, 0.33 mol/L;
temperature, 63.07 ℃; time, 3 h; and solid-to-solvent ratio, 1:10 (g/mL). Under these conditions, the maximum yield of
MTWA of 4.14% was obtained. The in vitro antioxidant tests showed that MTWA had weaker 1,1-diphenyl-2-picrylhydrazyl
(DPPH) and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate), radical scavenging activities and ferric reducing ability. However,
compared with synthetic melanin, MTWA had much stronger metal ion-chelating ability. MTWA also had stronger hydroxyl
radical-scavenging activity and provided significant inhibition of lipid peroxidation induced by H2O2 and Fe2+-VC.

The study focused on the preparation of crude extract from blueberry wine lees by ultrasound-assisted
enzymatic extraction. The antioxidant activity and growth inhibitory effect on HSC-T6 cells of the crude extract on were
also evaluated. The optimization of the extraction conditions was performed using one-factor-at-a-time and orthogonal
array design. Subsequently, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and hydroxyl radical scavenging capacities
were measured to evaluate antioxidant activity, and the growth inhibitory effect of crude extracts on HSC-T6 cells
was assessed by methylthiazoletetrazolium (MTT) colorimetric assay, Hoechst 33258 fluorescence staining, and flow
cytometry. The optimal extraction conditions were determined as follows: ultrasonic power, 500 W; solid/liquid ratio,
1:20 (g/mL); ultrasonication time, 50 min; and extraction temperature, 60 ℃. Under these conditions, the extraction rates of
polysaccharides and anthocyanins reached 14.24 and 6.13 mg/g, respectively. The crude extract from blueberry wine lees
showed good antioxidant activity and its inhibitory effect on the proliferation of HSC-T6 cells was found to be dose- and
time-dependent. Therefore, the crude extract has high antioxidant activity and significant anti-hepatic fibrosis activity and it
also can inhibit the growth of HSC-T6 cells in vitro, which is partly attributed to its ability to induce cell apoptosis.

The microwave-assisted extraction of proanthocyanidins (PC) from Rosa davnrica Pall. seeds was optimized using
the response surface methodology. The PC content of Rosa davnrica Pall. seeds was determined to be (1.55 ± 0.12) g/100 g
by iron salt catalysis method. The results of one-factor-at-a-time experiments showed that the addition of 0.2% sodium
hexametaphosphate (SH) provided the best stability for the proanthocyanidins. Extraction time, solid to liquid ratio,
microwave power, and ethanol concentration were selected as independent variables, while the extraction yield of PC was
taken as response variable. The optimization was carried out based on Box-Behnken experimental design by investigating
the individual and combined effects of the four factors on the response variable. The optimum extraction conditions were
determined as follows: extracting time, 70 s; material to liquid ratio, 1:20 (g/mL); microwave power, 360 W; and ethanol
concentration, 60%. Under these conditions, the PC yield in one extraction cycle obtained was 72.58% with a relative error
of 1.12% as compared with the model prediction of 73.46% indicating that these parameters are reliable. In first three cycles,
93.19% of the measured PC were extracted.

The aim of this study was to develop instant walnut diaphragm powder by spray drying. The operating parameters
of spray drying were optimized. First of all, the one-factor-at-a-time method was used to investigate the effects of air inlet
temperature, feed flow rate and hot air flow rate on the wettability, dispersibility, moisture content and particle size of
walnut diaphragm powder. Then, we selected air inlet temperature, feed flow rate and hot air flow rate for the optimization
experiments carried out by using response surface methodology. The responses were wettability and dispersibility. The
results showed that the spray drying process was optimized as follows: air inlet temperature, 170 ℃; feed flow rate, 1.8 L/h;
and hot air flow rate, 35 m3/h. The measured wetting time for the product under the optimized conditions was 13.2 s and the
experimental dispersion time 5.8 s, which were in good agreement with the model predicted values.

In this experiment, we optimized the conditions for extracting total flavonoids from stevia (Stevia rebaudiana)
residue left after stevioside extraction and determined the antioxidant activity of the total flavonoids. Firstly, we selected
ethanol concentration, ultrasound power, and ultrasound treatment time as factors to conduct single factor investigations for
the purpose of establishing the appropriate levels for each of these factors. Then, we developed a predictive mathematical
model of the yield of total flavonoids using Box-Behnken experimental design for the optimization of extraction conditions
by response surface analysis. The optimal extraction conditions were determined as follows: ethanol concentration, 70%;
ultrasound power, 420 W; and ultrasound treatment time, 42 min. Experiments conducted under these conditions gave the
maximum yield of total flavonoids of 5.928 mg/g, which was close to the predicted value of 5.949 mg/g. Moreover, antioxidant
experiments showed that total flavonoids from stevia residue left after stevioside had very strong scavenging capabilities for DPPH
and hydroxyl radicals with EC50 values of 7.096 and 22.065 μg/mL, respectively, which were approximately 1.37 and 1.61 times
that of vitamin C, respectively. Therefore, the total flavonoids had strong antioxidant capacity.

To study the effect of rice milling degree on rice taste, the basic physicochemical properties, texture, sensory
quality and flavor of rice milled to different degrees were tested. The results showed that rice taste value increased while
total fat and protein contents and hardness decreased as the degree of milling increased. The cooking procedure could
significantly increase the water-soluble protein content of rice. The higher the degree of milling of rice was, the more rice
flavor components were lost. Compared to unpolished rice, the total amounts of volatile components of 3, 6, and 9 min
milled rice were reduced by 50.7%, 73%, and 79%, respectively. No significant differences in physicochemical properties,
texture and flavor levels were seen between 6 min and 9 min milling of rice.

The effect of different slaughter methods, i.e., knocking on head, gill removal, cryogenic temperature death and
asphyxial death, on the volatile components of grass carp meat was investigated by using electronic nose and solid phase
micro-extraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS), as well as the effect on its
lipoxygenase (LOX) activity. The maximal LOX activity of 4 500 U/mL was detected in crude enzyme solution from the
meat of grass carp killed by knocking on its head. The electronic nose could distinguish the red meat rather than belly and
back meat of grass carps killed by four different methods. SPME was able to effectively adsorb volatile components in
grass carp. A total of 31, 18 and 31 volatile components were detected in the red, back and belly meat of grass carp killed
by the first method, with carbonyl and alcohol compounds accounting for 65.31%, 76.22% and 65.21% of the total volatiles,
respectively. A total of 27, 27 and 32 volatile components were identified in the red, back and belly meat of grass carp killed
by the second method, with carbonyl and alcohol compounds representing 65.00%, 79.32% and 90.30% of the total volatiles.
A total of 34, 29 and 29 volatile components were found in the red, back and belly meat of grass carp killed by the third
method, with carbonyl and alcohol compounds comprising 70.09%, 70.53% and 69.24% of the total volatiles, respectively.
A total of 27, 20 and 20 volatile components were found in the red, back and belly meat of grass carp killed by the fourth method,
with carbonyl and alcohol compounds representing 78.04%, 75.99% and 71.27% of the total volatiles, respectively. To conclude,
the different slaughter methods have significant effects on the activity of LOX and the volatile components of grass carp meat.

A semi-preparative high performance liquid chromatographic (HPLC) method using an XCharge C18 preparative
column (20 mm × 250 mm, 10 μm) was established for the preparation of anthocyanins monomers with high purity from
crude extracts of Vitis davidii Foex after purification with macroporous resin HP-20. The effects of experimental conditions
including mobile phase gradient elution conditions, flow rate and injection volume were investigated on the separation
efficiency of anthocyanins. The optimal chromatographic conditions were determined as follows: mobile phase, a mixture of
methanol and 3% formic acid water for gradient elution; flow rate, 15 mL/min; and injection volume, 1.2 mL, which allowed
the isolation and preparation of two major anthocyanins monomers in 18 min. The two anthocyanins were identified by MS^E
method using ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF MS^E)
as malvidin-3,5-O- diglucoside and malvidin-3,5-O-diglucoside-coumary with purities of 99.54% and 98.28%, respectively.
The developed procedure was simple, effective, scalable and economic. It could be a promising alternative procedure for
large-scale preparation of standard materials of anthocyanins from Vitis davidii Foex.

To obtain data supporting the application of electron beam (EB) irradiation for improving the gel properties of
serimi, the effects of EB irradiation on the odor quality of hairtail surimi and surimi gel were studied. The volatile flavor
components of hairtail surimi and surimi gel were analyzed by gas chromatography-mass spectrometry (GC-MS), and the
key odor compounds were determined based on their relative odor activity values (ROAV). A total of 25, 41, 20, and 44
volatiles were identified in the control and irradiated groups of surimi and surimi gel, respectively. After EB irradiation, the
fish smell of surimi and surimi gel was slightly reduced, but did not become worse. Compared with surimi, the fish smell of
surimi gel was enhanced by heat induction. There was little influence of EB irradiation at 7 kGy on the key odor compounds
of surimi and surimi gel. Decanal, octanal, 3-methylbutanal and 1-octen-3-ol were the key odor compounds of hairtail surimi.
The key odor compounds of the surimi gel included methanthiol, dimethyl disulfide, dimethyl trisulfide and 3-methylbutanal.
These sulfur compounds enhanced the fish smell of cooked surimi. Apart from improving the gel properties of serimi, 7 kGy
EB irradiation caused little influence on the smell and key odorant compounds of surimi and surimi gel.

In this study, the effects of different water temperatures (heated water temperature and normal water temperature) on
the flavor quality of gonads and meat of cultured female Portunus trituberculatus were investigated. The taste components,
flavor nucleotides and free amino acids were determined. Meanwhile flavor profiles of gonads and meat were analyzed by
electronic nose, electronic tongue and sensory evaluation. The results showed that the gonads and meat of crabs cultured at
different water temperatures were distinguished effectively with electronic nose and electronic tongue. The contributions
of GMP and AMP to gonad taste were improved by heated water culture, which simultaneously reduced total free amino
acids and increased the percentages of flavor amino acids and essential amino acids. On the other hand, the contents of
GMP, IMP and AMP in the meat of crabs cultured in heated water were increased by 1.40, 1.66 and 4.46 times, flavor amino
acids, essential amino acids and total free amino acids were enhanced significantly (P < 0.05), and the equivalent umami
concentration (EUC) of crab meat in heated water temperature treatment group was improved by 1.59 times as compared to
the meat of crabs cultured in normal temperature water. Moreover, the results of sensory evaluation showed that fatness and
smell score of crab gonad in heated water temperature treatment group were obviously improved, and overall sensory quality
of crab meat was superior to that of the normal water temperature treatment group.

The objectives of this study were to investigate the effects of geographical origin, growing season, and variety on
the contents of metal nutrient elements in clams, and to analyze the relationships of the contents of metal nutrient elements in
clams with those in sediment or seawater. Samples of Ruditapes philippinarum, sediment, and seawater were collected from
the coasts of Qingdao, Nantong, and Dalian while samples of Meretrix meretrix were obtained from the coast of Nantong in
May and September 2014, separately, for the determination of metal nutrient elements. The data obtained were analyzed by
analysis of variance and Pearson correlation analysis. The results showed that the contents of Mg, K, Ca, Mn, Fe, Cu, and
Zn in clams were affected by geographical origin; the contents of Ca, Cu, and Zn were influenced by growing season; and
the contents of Mg, Ca, Mn, Fe, Cu, and Zn were affected by variety. In addition, the contents of Na, Mg, Ca, Co, and Cu in
clams were significantly associated with those in sediment but no significant correlation existed between clams and seawater
for the 10 elements. This study indicated that the contents of metal nutrient elements in clams were affected by geographical
origin, season, and variety. Their sources included sediment and seawater as well as others.

This study explored the changes in the composition and contents of anthocyanins and glucosinolates in freshcut
red cabbage during storage at low temperature (8 ± 1) ℃ for 7 days. The two classes of compounds were separated,
identified and quantitatively analyzed by high performance liquid chromatography (HPLC) and HPLC-tandem mass
spectrometry (HPLC-MS/MS). The results showed that a total of 11 cyanidins were found to be present in red cabbage, with
cyanidin 3-feruloylsophoroside-5-glucoside being the most predominant, and its loss accounted for 55.51% of the total loss
of anthocyanins during the storage period. In addition, the relative content of cyanidin 3-feruloylsophoroside-5-glucoside
was decreased from 35.12% to 30.60% at the end of storage. Furthermore, a total of 10 glucosinolates (GS) were detected in
red cabbage, including 6 aliphatic GS, 3 indole GS and 1 aromatic GS. Glucobrassicanapin and gluconapin were the major
components in red cabbage, and their loss rates were both around 7%, altogether accounting for accounted for 50.07% of the
total loss. Meanwhile, their relative content was increased from 71.68% to 74.33%.

In this study, an optimized method using high performance liquid chromatography-evaporative light scattering
detector (HPLC-ELSD) was developed for detecting trehalose extracted from three edible fungi including Auricularia
auricula-judae, Pleurotus ostreatus, and Pleurotus citrinopileatus Sing., which were cultivated on mixed substrates
containing assava (Manihot esculenta) stalk. The relationship between trehalose content and cassava stalk proportion was
explored. The results indicated that the trehalose in edible fungi could be completely extracted in 80 ℃ water bath in 60
minutes, and the maximum yield of trehalose could reach 190.5 mg/g. Under the optimized chromatographic conditions,
good separation of trehalose and maximum contents of trehalose were obtained from edible fungi cultivated on a substrate
with 31.2% cassava stalk, which were 61.5, 250.3 and 15.0 mg/g for Auricularia auricula-judae, Pleurotus ostreatus,
and Pleurotus citrinopileatus Sing., respectively. This study has demonstrated that the trehalose content of edible fungi
can be accurately and conveniently determined by HPLC-ELSD. In addition, the trehalose contents of A. auricula-judae,
P. ostreatus and P. citrinopileatus can be significantly improved by cultivating them on a substrate with a proper ratio of
cassava stalk.

The taxifolin contents of grape skins, seeds and pulps from Vitis davidii, a wild grape species originating in China,
and wines from individual varieties of V. davidii and Vitis vinifera were determined using high performance liquid
chromatography-tandem mass spectrometry (HPLC-MS/MS). Taxifolin content was the highest in the grape skin of
V. davidii, which was (2.44 ± 0.18) and (2.03 ± 0.14) mg/kg fresh weight (FW) in two varieties with colored and white
skin, respectively. The taxifolin contents of the seeds of these two varieties were (1.66 ± 0.13) and (1.38 ± 0.12) mg/kg,
respectively. Taxifolin content was the lowest in pulps for both varieties, which was (0.36 ± 0.02) and (0.25 ± 0.02) mg/kg,
respectively. No significant differences in taxifolin content were found for different parts of grape berries between the two
varieties of V. davidii. However, Taxifolin content in the skin of V. vinifera L. cv. Pinot Noir was significantly higher than
in the skin of V. vinifera L. cv. Pinot Blanc, suggesting that the taxifolin content is not correlated with the skin color of
grape berries. Since a different vinification was used for the white grape variety, which kept the taxifolin in skins and seeds
from entering the wine, the taxifolin content of wines from the white variety was only 20% as compared to that of
wines from the colored variety for both V. davidii and V. vinifera. Taxifolin content in wine was somewhat lower than
in grape berry skin, due to the greater extraction ability of methanol for taxifolin in the skin, as compared to that of
ethanol produced in wine.

The volatile compounds of wines fermented after the addition of four different exogenous fermentable sugars
were identified and quantified by gas chromatography-mass spectrometry (GC-MS). The results showed that volatiles
characteristics of wine were affected by adding exogenous fermentable sugars and the contents of alcohols, ketones, acids,
aldehydes, phenols and terpenes were higher while esters were lower upon the addition of maltose. Meanwhile, the total
contents of esters and alcohols reached maximum respectively upon the addition of glucose and fructose. Moreover, a total
of 20 volatiles were determined as the key aroma compounds by calculating odor activity value (OAV). Then, principal
component analysis (PCA) and sensory analysis showed that addition of different fermentable sugars resulted in significant
differences in the key volatile components of wine. Moreover, glucose improved the botanical and fruity aroma of wine and
produced the strongest flavor intensity, fructose and sucrose improved grass, floral, sweet and fruity aroma, and maltose
improved floral, ester, fruity and sweet aroma.

Head-space-solid phase micro-extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GCMS)
and gas chromatography-olfactometry (GC-O) were used to analyze and identify variations in the volatile compounds
of fresh, boiled and pan-fried Sipunculus nudus. The results showed that there were a total of 34, 44 and 46 volatile
compounds detected in fresh, boiled and fried S. nudus, respectively. A further analysis showed that the most abundant
volatile components offresh S. nudus were aldehydes, alcohols and ketones. Boiling and frying processing reduced the
relative contents of aldehydes, alcohols and ketones but increased pyrazines. The relative contents of aldehydes, alcohols
and ketones, identified as the major flavor compounds in S. nudus, followed the descending order of fresh (60.48%) > boiled
(46.58%) > fried (28.09%) samples. However, the relative content of pyrazines was in the ascending order of fresh (0%) <
boiled (1.39%) < fried (10.70%) S. nudus. As detected by GC-O, fresh S. nudus had 9 key aroma compounds including
heptanal, octanal, (E)-2-nonenal, (E)-2-octene aldehyde, nonanal, 2-undecylene aldehyde, α-pinene, 3-octanone, and
2-propyl-1-heptanol, boiled S. nudus had 12 key aroma compounds including heptanal, octanal, nonanal, 2-undecenal, (E,E)-
2,4-dodecadienal, 2,3-octanedione, 2-methyl-2-undecanethiol, 2-butyl-3-methylpyrazine, α-pinene, longifolene, toluene, and
ethylbenzene, and fried S. nudus had 10 key aroma compounds including heptanal, octanal, (Z)-2-decene aldehyde, nonanal,
2-undecenal, 2,5-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, 2-ethyl-1-hexanol, and toluene. The
different processing methods influenced the formation of volatile flavor in S. nudus. This finding can provide a theoretical
basis for the development of technologies for further processing of S. nudus.

Purpose: To establish a simple, rapid, accurate high performance liquid chromatography-tandem mass
spectrometry (HPLC-MS/MS) for the simultaneous separation and determination of phenolic compounds in leaves, stems
and roots of Perilla frutescens and further to examine the accumulation patterns of phenolics in different plant parts during
the growing period for the purpose of determining the optimal harvest time for Perilla frutescens. Methods: Samples
of cultivated Perilla frutescens were collected at three different growing stages and extracted with ethanol for HPLCMS
analysis. The important chromatographic and mass spectrometric parameters were optimized. The identification of
phenolic compounds was done by retention time comparison with reference standards and quantitation was performed using
calibration curves. Moreover, changes in the contents of 13 major phenolic compounds in various parts of Perilla frutescens
at different growing stages were observed. Results: The following compounds were identified: caffeic acid, caffeic acid-3-
O-glucoside, rosmarinic-acid, rosmarinic-acid-3-O-glucoside, luteolin, luteloin-7-O-glucoside, luteloin-7-O-diglucuronide,
luteloin-7-O-glucuronide, apigenin, apigenin-7-O-caffeoyglucoside, apigenin-7-O-diglucuronide and scutellarein-7-Odiglucuronide.
Among these, the contents of rosmarinic acid and its glucoside derivatives decreased initially and then sharply
increased to the maximum at the fruiting stage, while the flavonoids and their glucoside derivatives gradually increased
until reaching the maximum at the fruiting stage. The contents of rosmarinic acid and luteloin-7-O-glucuronide in leaves at
the fruiting stage were the highest, reaching 21.41 mg/g and 19.89 mg/g, respectively. Furthermore, leaves at the fruiting
stage had the highest total phenol content of 47.50 mg/g among the various parts examined. Conclusions: The results of our
present work may provide a good reference for the utilization of Perilla frutescens as a phenolics resource.

13-Hydroxy-9,11-octadecadienoic acid (13-HODE), 9,10-dihydroxy-12-octadecenoic acid (9,10-DHODE),
9,10-epoxyoctadec-12-enoic acid (9,10-EPODE) and 9,10,13-trihydroxy-11-octadecenoic acid (9,10,13-THODE) in cured
meat products were detected with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS).
The analytes, extracted with methanol and cleaned by solid phase extraction, were separated on an XBridge C18 column with
a mobile phase consisting of 0.1% formic acid in water and acetonitrile, followed by ionization and quantification with an
electrospray ionization source in negative ion mode and multiple reaction monitoring mode (MRM). The results indicated
that the calibration curves for 13-HODE, 9,10-DHODE, 9,10-EPODE and 9,10,13-THODE exhibited good linearity
(R2 > 0.999) in the ranges of 0.05–2.0, 0.01–0.5, 0.05–1.0 and 0.01–0.5 μg/mL, respectively. The limits of detection (LODs)
for the four analytes were 0.120, 0.008, 0.200, and 0.016 μg/g, and the recoveries were 95.1%, 85.2%, 86.8% and 86.2%,
respectively. The method was successfully employed to detect the analytes in 26 cured meat products and the results
showed that all the samples contained 13-HODE, 9,10-DHODE and 9,10,13-THODE ranging from 1.4–100.7, 0.1–3.9 and
0.4–10.2 μg/g, respectively, and out of these samples, 21 contained 9,10-EPODE ranging from 0.8–6.9 μg/g. Since some
isomers of the analytes were detected in samples as well, the real content of fatty acids with hydroxyl group (s) from
oxidation of linoleic acid (LA) might be much higher.

In this study, a modified quick, easy, cheap, effective, rugged and safe (QuEChERS ) approach was applied for
the determination of 24 organochlorine pesticide and pyrethroid residues in milk samples by gas chromatography-electron
capture detector (GC-ECD). Milk samples were extracted with acetonitrile, purified with the modified QuEChERS approach,
and detected by GC-ECD. The external standard method was used for quantification. Excellent linearities were achieved for
all target analytes in the range of 5–250 μg/L with correlation coefficients greater than 0.99. The limits of detection (LODs)
ranged from 0.06 to 0.30 μg/kg. The recoveries were in the range of 85.5%–111.2%, with relative standard deviations (RSDs)
less than 11%. In summary, the proposed method was simple, accurate, efficient and adequate for the rapid screening and
quantitative analysis of organochlorine pesticide and pyrethroid residues in milk.

A method for the analysis of seven phthalate acid esters (PAEs) including dimethyl phthalate (DMP), diethyl
phthalate (DEP), di-iso-butyl phthalate (DIBP), dibutyl phthalate (DBP), di (2-ethtlhexyl) phthalate (DEHP), butyl benzyl
phthalate (BBP) and di-n-octyl phthalate (DNOP) in oil feedstock by gas chromatography-mass spectrometry (GC-MS) was
established. In this method, sample pretreatment was achieved by organic solvent extraction and subsequent purification by
N-(n-propyl) ethylenediamine (PSA) solid-phase extraction (SPE), and the analytes were analyzed by GC-MS with internal
standard calibration. The proposed calibration curves had good linearity in the range of 0.01–2.0 mg/L with correlation
coefficients between 0.999 8 and 1.000 0. The limits of detection (LODs) (RSN =3) of this method were 0.01–0.02 μg/L
and the limits of quantitation (LOQs) (RSN =10) ranged from 0.03 μg/L to 0.06 μg/L. The average recoveries of 7 PAEs
varied from 77.2% to 98.8% with relative standard deviation (LSDs) of 0.62%–9.37% (n = 6) at the spiked levels 0.1, 0.5,
and 1.0 mg/kg. The contents of 7 PAEs (DMP, DEP, DBP, DIBP, BBP, DEHP, and DNOP) in 76 oil feedstock samples
from different species and geographic origins were determined by this method. The results showed that DBP and DEHP
were detected in all these samples, ranging from (0.015 ± 0.002) to (0.584 ± 0.012) mg/kg and from (0.085 ± 0.006) to
(2.334 ± 0.016) mg/kg, respectively. The detection rates of DIBP, DEP, DMP, BBP, and DNOP were 98.7% (75/76), 64.5%
(49/76), 63.2% (48/76), 32.9% (25/76), and 5.3% (4/76), respectively. Of the 76 samples, the contents of DBP in 17 samples
(22.4%) and DEHP in 1 sample (1.3%) exceeded the maximum limit stipulated in the national standard as 0.3 mg/kg for
DBP and 1.5 mg/kg for DEHP.

Objective: To establish a colloidal gold immunochromatographic assay (Cd2+-Strip) for detecting Cd2+ residues
in foods. Methods: Artificial hapten Cd2+-iEDTA was synthesized by using isotrhiocyanobenzyl-EDTA (iEDTA) to chelate
Cd2+. The isothiocyanate method was used to conjugate Cd2+-iEDTA to BSA to obtain the artificial immunogen Cd2+-
iEDTA-BSA. The coating antigen Cd2+-iEDTA-OVA was obtained in the same way. Both ICP-AES and SDS-PAGE were
used to identify Cd2+-iEDTA-BSA. Balb/C mice were immunized with Cd2+-iEDTA-BSA and hybridoma lines that secreted
anti-Cd2+-EDTA monoclonal antibody (mAb) were generated by cell fusion. A Cd2+ test strip was established with Cd2+-
EDTA mAb and its traits were tested. Results: Cd2+-iEDTA-BSA was synthesized successfully and its concentration of
BSA and Cd2+ was 7.1 mg/mL and 191.7 μg/mL respectively. Four hybridoma lines, namely 1A3C11, 2B7D8, 2E10G9,
4F3E7, were screened out and 2E10G9 was found to be the best one. The dissociation constant (Ka) of 2E10G9 was
7.58 × 108 L/mol and its sensitivity (IC50) was 16.3 μg/L, and it had little or no cross-reactivity with other metal ions, except
for Hg2+-EDTA with 18.6%. The qualitative detection of Cd2+ with the Cd2+ test strip could be achieved in 10 minutes, with
a limit of detection (LOD) of 5 μg/L. Its sensitivity was the same as that of competitive ELISA-Kit (Cd2+ ELISA-Kit) and
inductively coupled plasma atomic emission spectrometry (ICP-AES), and its coincidence rate was 100% as compared
with Cd2+ ELISA-Kit and ICP-AES. Conclusion: The high affinity and specificity Cd2+-EDTA mAb has successfully been
generated and used to establish a Cd2+ test strip with high sensitivity, specificity, rapidity and briefness. The test strip can be
used for the rapid detection of Cd2+ residues in foods.

The study was conducted to establish an analytical method for measuring 5-vinyl-1,3-oxazolidine-2-thione
(5-VOT) residue in eggs and to apply it on eggs from laying hens fed different levels of rapeseed meal (RSM). A total of 450
30-week-old Lohmann pink-shelled hens were randomly assigned to 3 dietary treatments, including 0%, 17.64% and 29.4%
RSM supplementation for 16 weeks (which was withdrawn during the last 4 weeks). 5-VOT was extracted with acetonitrile,
and then evaporated to dryness with a rotating evaporator under vacuum at 35 ℃. The 5-VOT was re-dissolved in 2 mL of
phosphate buffer (pH 7.0) and purified with 2 mL of n-hexane. Thereafter, the aqueous solution was transferred to a 2 mL
tube and centrifuged for 5 min at 12 000 r/min. The aqueous phase was passed through a 0.45 μm filter for HPLC analysis.
The average recovery rates of 5-VOT ranged from 81.28% to 103.28% with relative standard deviations (RSDs) between
0.75% and 5.17%. The RSDs of repeatability and precision were 2.19% and 0.82%, respectively. The further investigation
showed that 5-VOT concentrations in eggs linearly increased with the increase in either the level of dietary RSM or feeding
time. After 4 weeks of RSM withdrawal, 5-VOT residue was not detected in eggs.

In this study, we used ozone to reduce deoxynivalenol (DON) in contaminated wheat, and the ozonation
products were deduced using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry
(UPLC Q-TOF MS). The results showed that DON content in whole wheat flour decreased more quickly than in wheat kernels.
For wheat with a moisture content of 20.10%, DON content was reduced from 3.89 mg/kg to 0.83 mg/kg after 100 mg/L
ozone treatment for 60 min. The kinetic model constants with different ozone concentrations showed the decreasing order of
k100 mg/L＞k75 mg/L＞k50 mg/L＞k25 mg/L, which was consistent with the experimental results. According to the mass spectral and ion
fragmentation information from UPLC Q-TOF, possible ozonation products were proposed. The m/z of the major products
were 344.948 1, 329.205 0, 311.191 8, 311.190 7 and 346.240 4, respectively.

Matrix effects and their influencing factors in the determination of pesticide residues in edible fungi by high
performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) were studied. In order to eliminate
matrix components, three different purification methods namely solid phase extraction on an amino column, quick, easy,
cheap, effective, rugged, safe (QuEChERS) extraction and no treatment were comparatively evaluated. Purification with
QuECHERS method was demonstrated to be enough to eliminate most of the matrix effect. We found that matrix effects
were influenced by sample matrix, and the types and concentrations of pesticide. The results showed that shiitake exhibited
the strongest matrix effects whereas the matrix effects from oyster mushroom were the weakest among six different matrixes.
Moreover, the lower the concentrations of the pesticides analyzed were, the stronger matrix effects were. A dilution
procedure was demonstrated to be enough to eliminate most of the matrix effects when also taking into account sensitivity
and the limit of detection of the instrument.

An ultra performance liquid chromatography (UPLC) method was developed for the simultaneous determination
of 13 illegally added chemical drugs (metformin hydrochloride,buformin hydrochloride, phenformin hydrochloride,
tolbutamide, glipizide, gliclazide, glibornuride, rosiglitazone hydrochloride, glibenclamide, pioglitazone hydrochloride,
glimepiride, repaglinide and gliquidone) in hypoglycemic health foods. Samples were extracted by using methanol.
ZORBAX SB-C18 column was applied with a mobile phase consisting of acetonitrile and 0.02 mol/L ammonium acetate
by gradient elution at a flow rate of 0.2 mL/min. The illegally added chemical drugs were detected by a photodiode array
detector and a chromatogram with detection wavelength of 235 nm was used for screening and quantification. The results
were then confirmed by comparison with the spectra of 13 reference substances. It was shown that the 13 anti-diabetic
agents could be effectively separated within 30 min. The correlation coefficients were all above 0.999 over the concentration
range of 0.3–90 μg/mL. The average recoveries ranged from 83.2% to 108.9% with relative stand deviations (RSDs) all
below 5.5%. The limits of detection (LODs) were all in the range of 0.2 to 0.6 ng. This method has the advantages of simple
pre-treatment, fast detection, satisfactory recovery rate and good reproducibility, and it is suitable for the simultaneous
determination of the 13 anti-diabetic agents and can be used as a reference in the detection of the illegally added chemical
drugs in hypoglycemic health foods.

The content of cadmium in rice was determined by inductively coupled plasma-mass spectrometry (ICP-MS) and
graphite furnace atomic absorption spectrometry, respectively. The sources of uncertainty in the measurement process were
comprehensively considered. The various factors that affect the uncertainty were systematically analyzed. A mathematical
model for uncertainty evaluation was established and used to comparatively evaluate the uncertainties of the two analytical
methods. The expanded uncertainties of these two methods were 0.020 and 0.034 mg/kg (k = 2), respectively, when the
determination results of cadmium were close to the maximum allowable limit (0.20 mg/kg).

In order to inhibit the formation of biogenic amines during the processing and storage of salted fish, three food
additives, potassium sorbate, gingerol and lactic acid bacteria, were added into salted fish during processing. The changes in
the biogenic amine-forming bacteria and the contents of biogenic amines (putrescine, cadaverine, histamine and tyramine)
were determined by biogenic amine-forming bacteria isolation agar and high performance liquid chromatography (HPLC)
for the purpose of comparing the inhibition effects of three additives on biogenic amines formation in salted fish. The
results showed that all three additives had inhibition effects on the formation of biogenic amines, which reduced the levels
of microorganisms and biogenic amines in salted fish during processing and storage. Potassium sorbate had the strongest
inhibition effect on putrescine and cadaverine, with percentage inhibition of 65.30% and 69.77%, respectively. Gingerol had
the strongest inhibition effect on histamine with percentage inhibition of 76.75%. The inhibition effect on lactic acid bacteria
was not as strong as on potassium sorbate and gingerol. On the other hand, all of these three additives had weak inhibition
effects on tyramine.

This study was undertaken to investigate the effect of high carbon dioxide (CO2) modified atmosphere packaging
on the quality of Litopenaeus vannamei. To this end, L. vannamei samples were packaged in modified atmospheres with
different CO2 contents, i.e., 100% CO2, 80% CO2 + 20% N2 and 50% CO2 + 10% O2 + 40% N2, and air (which was used as
control), respectively, and then stored at (4 ± 1) ℃ for 10 days. Shrimp quality indices including microbial growth, total
volatile basic nitrogen (TVB-N), myofibril length, hardness value, polyphenol oxidase activity, whiteness and sensory
attributes were determined every 2 days during the storage period. The results showed that the CO2 modified atmosphere
packaging could effectively inhibit the growth of bacteria and the activity of polyphenol oxidase, and the inhibitory effect
increased with increasing CO2 concentration in package. However, higher TVB-N content, lower hardness value, shorter
myofibril length and more severe sensory quality loss were observed in samples stored at 100% CO2 in comparison with
those stored at 80% CO2. In term of whiteness value, no obvious difference was found between 50% CO2 treatment and the
control. Therefore, among the three modified atmosphere packaging treatments, 80% CO2 + 20% N2 treatment was the most
favorable, which could prolong the shelf life of L. vannamei to 8 days.

The mechanism of protein denaturation during frozen storage can be revealed by the interaction between muscle
protein and water. In this study, the effect of storage temperature on protein denaturation in whiteleg shrimp (Litopenaeus
vannamei) muscle was examined in terms of protein structure and surface water molecules. The secondary structure and
deuteration kinetics of whiteleg shrimp muscle protein stored at −18 and −40 ℃ were analyzed by Raman spectroscopy and
H/D exchange method. The results showed that the secondary structure of protein molecules changed from tight to loose,
suggesting protein unfolding. Furthermore, the structure of protein stored at −18 ℃ was more loose than at −40 ℃. With
the unfolding of the protein secondary structure, the surface hydrophobicity of the protein increased, while the interaction
between protein and bound water was weakened. The higher the storage temperature was, the more intensely the interaction
was weakened, the less stable protein structure was and the more easily moisture loss occurred. In contrast, the lower the
frozen temperature was, the stronger the interaction between protein and water was. Consequently, protein structure was
more stable. The results showed that lower frozen storage temperature was more effective to maintain protein properties.

This study aimed to investigate the effects of nitric oxide (NO) fumigation on cottony softening of postharvest
wax apple fruit. ‘Black Pearl’ wax apple fruit (Syzygium samarangense Merr. et Perry) were treated with different
concentrations of exogenous NO (5, 10 and 20 μL/L), with 0 μL/L nitric oxide as control. The fruit quality, cottony softening
index, cell wall metabolism and lignin metabolism were determined. The results indicated that compared with control,
different concentrations of exogenous NO fumigation inhibited significantly fruit cottony softening development and weight
loss, maintained fruit firmness, reduced effectively the decrease of cellulose content. NO fumigation at 10 μL/L decreased
the activities of polygalacturonase (PG), pectin methylesterase (PME), and β-galactosidase (β-Gal). Meanwhile, different
concentrations of exogenous NO fumigation also retarded effectively the rise of lignin content. NO at 10 μL/L decreased the
activities of phenylalanin ammonia-lyase (PAL), peroxidase (POD) and 4-coumarate:coenzyme A ligase (4-CL). Correlation
analysis indicated that weight loss, fruit firmness, and the contents of cellulose and lignin were significantly correlated
with cottony softening index, and that cottony softening index was correlated significantly negatively with the content of
protopectin but significantly positively with the content of soluble pectin. Taken together, NO treatment decreased the activities
of cell wall-degrading enzymes, and effectively postponed fruit ripening and senescence process of postharvest wax apple, and
prolonged its storage life. Among different concentrations tested, 10 μL/L NO treatment presented the best effect.

Hebei-grown Yali pears (Pyrus bretschneideri Rehd cv. Yali) of different maturities were stored at (0 ± 1) ℃
directly or after pre-cooling at gradually decreasing temperature. Changes in respiration intensity, ethylene production and
core browning index and lipoxygenase (LOX) activity and LOX gene expression pattern during storage were determined and
the relationship of LOX gene expression with core browning was studied as well. The results showed that during storage,
the decreasing order of LOX activity and core-browning index was as follows: late-harvested fruit > early-harvested fruit >
middle-harvested fruit, as well as rapid-cooling fruit > slow-cooling fruit. The expression level of LOX gene in core tissues
initially increased slowly, then declined, and increased again until the end of storage. The expression level of LOX gene in
rapid-cooling fruits was higher than in slow-cooling fruits, and the expression level of LOX gene in middle maturity fruits
was lower than in fruits of early and late maturities. Middle-maturity harvest combined with slow pre-cooling inhibited the
LOX gene expression of flesh and core tissues, thereby suppressing core browning of Yali pears. LOX activity and the gene
expression level of LOX were coordinated with core browning index, suggesting that the expression level of this gene was
correlated closely with core browning of Yali pears.

The chemical composition of the cuticular wax of postharvest Pingguoli pear which were either dipped into
different concentrations of ethephon or fumigated with 1-methylcyclopropene (1-MCP) and then stored for 150 days was
analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that the postharvest ethylene and 1-MCP
treatments had an effect on the types and contents of compounds in the cuticular wax of Pinggguoli pear in a concentrationdependent
manner. Ethephon treatment could significantly increase the diversity of compounds in cuticular wax, reduce the
contents of fatty acids and alkanes, and enhance the content of terpenoids, while the diversity of compounds in cuticular
wax was slightly increased in pear fruit treated with 1-MCP with a simultaneous increase in the contents of alkanes and
aldehydes. Meanwhile carbon chain lengths of the main composition alkanes, fatty acids and aldehydes were affected by
either postharvest treatment.

Longissimus dorsi muscles (n = 6) from Chinese yellow cattle were irradiated at doses of 1.241, 2.300 and 3.429 kGy
using a high-energy electronic irradiation accelerator and then stored at 4 ℃ in a nitrogen atmosphere. The changes in
microbial, biochemical and sensory characteristic of chilled beef during each storage period were monitored. Compared
with the control group, total bacterial counts of three treated groups declined significantly (P < 0.05). At 0 day of storage,
total bacterial counts of the low-, middle- and high-dose groups decreased by 0.766, 1.801 and 2.673 (lg(CFU/g)) compared
with the control group. The effects of electron beam irradiation on purge loss, surface color, pH value and thiobarbituric
acid reactive substances (TBARS) value of chilled beef were not significant. In addition, there was a small difference in
total volatile basic nitrogen (TVB-N) values between the control and tested groups. However, sensory scores for color, odor
and acceptability declined with irradiation dose. Comprehensive analysis of various quality indicators revealed that electron
beam irradiation at low dose of 2.5 kGy improved the microbiological quality and extended the shelf-life of chilled beef
packaged in modified atmosphere.

The physicochemical qualities of sweet peppers with different packaging treatments during shelf-life at normal
temperature after storage at 10 ℃ for 15 days were comparatively evaluated in term of weight loss, vitamin C content and
sugar/acid ratio. Besides, the volatile components were also analyzed using head space solid-phase microextraction and gas
chromatography mass spectrometry (HS-SPME-GC-MS) and electronic nose technology. The aim of these experiments was
to investigate the effects of different packaging materials (no packaging, microporous bag, and 20 μm thick polyethylene
(PE) bag) on the volatile components and physicochemical qualities of sweet peppers during post-cold storage shelf-life. The
results showed that electronic nose could distinguish the whole volatile components of sweet peppers contained in different
packaging bags during different shelf-life periods after storage，which were mainly esters and alcohols. The contents of
volatile esters of sweet peppers decreased during shelf-life while alcohols increased. The relative contents of esters in the
control, microporous bag, and PE bag groups decreased by 47.33%, 23.43% and 51.39%,whereas alcohols increased by
68.73%, 56.80% and 72.96%, respectively. These results showed that microporous bags most significantly retarded the
decrease of esters and the increase of alcohols and effectively improved the aroma components of sweet pepper during shelflife
after storage, having better preservation effect than the control and PE group. The microporous bag treatment had the
highest levels of vitamin C and sugar/acid ratio. No significant difference in weight loss rate was seen between the
microporous bag and PE bag groups (P > 0.05), but both were significantly lower than the control group (P < 0.05).
Overall, microporous bags could most effectively preserve the physicochemical qualities of sweet peppers during shelflife
after storage.

This study developed a nondestructive test method based on laser backscattering image to monitor the food value
of ‘Xiacui’ peach during shelf life. Classification criteria of food value for ‘Xiacui’ peach were established based on sensory
score. By detecting the changes in hardness, soluble solids content (SSC) and titratable acid for each peach, this classification
method was proved to be credible. Moreover, a semiconductor laser generator with 650 nm wavelength and 20 mW power
was used to build laser speckle measurement device. Laser backscattering images were captured and analyzed to extractcolor
(R, G, B, H, S, I and each standard deviation) and texture parameters (pixel area, average gray value, standard deviation,
smoothness, third-order moments, consistency and entropy). The changes in pixel area, R, G, B, consistency and entropy
were correlated with the food value of ‘Xiacui’ peach. Finally, these six characteristic parameters were chosen as input to
develop a support vector classification (SVC) model with overall training and testing classification accuracy of 95.0% and
92.5%, respectively. Our findings suggest that laser backscattering imaging can be useful to non-destructively detect the food
value of ‘Xiacui’ peach during shelf life.

In this study, the effects of 1-methylcyclopropene (1-MCP) on the contents of soluble sugar, amylose, amylopectin
and carotene in fresh sweet potato storage roots of four widely cultivated varieties were studied during storage. The results
showed that 1-MCP had remarkable effect on the quality of sweet potato storage root in terms of soluble sugar, amylose,
amylopectin and carotene. The effects of 1-MCP on different varieties of sweet potatoes were different. Compared to the
control treatment, the soluble sugar content of four sweet potato varieties reached a peak value earlier, and the peak values
of soluble sugar content for ‘Guang 87’ and ‘Sushu 16’ were significantly enhanced in response to 1-MCP. During storage
for 7 days, 1-MCP significantly decreased the amylose content of ‘Guang 87’, ‘Yanshu 25’ and ‘Longshu 9’. Meanwhile,
1-MCP significantly increased the peak amylose content of ‘Guang 87’ and ‘Sushu 16’, but significantly decreased the
amylose content of ‘Sushu 16’ and ‘Yanshu 25’ during the period from day 28 to day 120 of storage. Compared to the control
treatment, 1-MCP significantly decreased the amylopectin contents of ‘Sushu 16’ and ‘Longshu 9’ during the period from
day 28 to day 120 of storage. Moreover, 1-MCP significantly changed the variation trend of carotene content making the
carotene content of ‘Guang 87’, ‘Sushu 16’ and ‘Longshu 9’ reaching their minimum values earlier.

In this investigation, the effects of storage time, the amount of antioxidants and moisture content on the quality of
soybean oil (commercially available, grade 1) were studied during storage at 40 ℃. These three factors were investigated by
one-factor-at-a-time method and then they were taken as independent variables for further optimization by response surface
methodology using Box-Behnken design. The quality parameters peroxide value and oxidative stability index were selected
as response variables. A quadratic polynomial predictive model for each response was developed. The results showed that all
the three factors had a significant impact on peroxide value and oxidative stability index in soybean oil. Analysis of variance
demonstrated that the two models were highly statistically significant (P < 0.001) and had small error. They had high
goodness of fit at the same time.

The effect and underlying mechanism of 60Co-γ irradiation on sterilization, sensory quality, and physiological
and biochemical indices of ‘Fenggan’ chestnut namely raw ready-to-eat chestnut was examined and the optimal dose of
irradiation to extend shelf life was determined. Total bacterial count, mold and yeast, coliform bacteria, and pathogenic
bacteria (Salmonella), some sensory attributes and physical and chemical indicators of ‘Fenggan’ chestnut irradiated with
different doses of 60Co-γ were measured after 0, 10, 15, 20 and 30 days of storage. Results showed that the total count of
bacteria in 60Co-γ treated ‘Fenggan’ chestnut was much lower than that in the untreated one, and irradiation doses in the
range of 3.5–5.0 kGy were able to cause a good bactericidal effect on ‘Fenggan’ chestnut, especially 4.0 kGy dose. Together
sensory quality evaluation and physiological and biochemical analyses indicated that exposure dose of 4.0 kGy could not
only effectively inactivate microorganisms and prolong the shelf life of ‘Fenggan’ chestnut, but also could improve sensory
quality and maintain physiological and biochemical quality during its shelf life. This preliminary study indicated that the
irradiation dose of 4.0 kGy can extend the shelf life by at least 20 d at 4 ℃ in terms of microbial safety limits.

To study the effect of temperature fluctuation on the quality change of red drum, the process of cold chain logistics
including storage, transportation, selling and consumption was simulated for analyzing changes in some quality attributes
(whiteness and sensory evaluation), physical index (weight loss) and biochemical indicators (pH value, total volatile basic
nitrogen (TVB-N) value, 2-thiobarbituric acid (TBA) value, K value, soluble protein content and aerobic plate count (APC)).
It was shown that the quality of red drum was deteriorated in the cold chain logistics. The temperature fluctuation during
storage favored microbial growth, accelerated the decomposition rate of protein and the degradation rate of ATP, increased
weight loss and TVB-N value, and decreased the sensory quality of red drum. The changes in TBA value in this experiment
was negligibly small. Thus, temperature fluctuations especially at larger frequency can accelerate protein degradation,
microbial growth and multiplication, destroyed muscle tissue structure, and caused significantly adverse impact on the
quality of red drum.

In this experiment, fresh lotus pods were treated with water (as the control) and different concentrations of lacquer
wax, respectively, and then stored at (25 ± 1) ℃. The physiological and biochemical changes of lotus pods were investigated.
The results indicated that 3 g/100 mL lacquer wax coating treatment significantly inhibited the postharvest browning and
respiration rate of fresh lotus pods during storage, retarded the increase in browning degree, malondialdehyde (MDA)
content and superoxide anion (O2⁻·) production rate, maintained low hydrogen peroxide (H₂O₂) content, and inhibited the
activities of phenylalanine ammonialyase (PAL) and polyphenol oxidase (PPO) during storage as well as peroxidase (POD)
activity at the late stage of storage. At the same time, total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical
and superoxide anion radical scavenging abilities, as well as the activities of catalase (CAT) and superoxide dismutase
(SOD) were maintained at relatively high levels. In conclusion, lacquer wax coating at 3 g/100 mL inhibited the postharvest
browning and consequently maintained the quality of fresh lotus pods.

In this study, the effect of intermittent hot water (56 ℃) immersion for 2 min with temperature return in cold or
warm water (0, 5 and 20 ℃) after every 40 s continuous treatment on quality preservation of ‘Tarocco’ orange during three
sequential stages of logistics, namely cold quarantine (at 2 ℃, relative humidity (RH) 90%?95% for 21 days), simulated
transport (at 10 ℃, RH 60%?70% for 7 days) and shelf life (at 20 ℃, RH 60%?70% for 7 days). The results showed that
the intermittent heat treatments with different return temperatures could reduce the decay index of ‘Tarocco’ orange and
5 ℃ return temperature treatment had the least decay index among them. At the same time, this treatment could enhance
the activities of polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD), and cactalase (CAT) in fruit
peel towards the shelf life, and maintain color parameters (color index and Hue), firmness and nutritional attributes (the
contents of anthocyanins, total acid and soluble solids). Furthermore, 0 ℃ return temperature treatment induced maximum
temperature difference, followed by 5 ℃ return temperature treatment, and minimum temperature difference was obtained
by returning the temperature to 20 ℃. Conclusively, the suitable temperature variation promotes the quality preservation of
‘Tarocco’ oranges.

The effects of superchilling and two other low-temperature treatments on the quality of Trichiurus haumela
during a storage period of 30 days were comparatively investigated. T. haumela was stored at 4, −3 and −18 ℃, respectively.
During storage, physicochemical properties such as pH value, conductivity, thiobarbituric acid (TBA), total volatile basic
nitrogen (TVB-N), salt soluble protein content and Ca2+-ATPase activity were determined as well as sensory attributes. Then,
we observed the microstructure changes of Trichiurus haumela muscle tissue. The results showed that with the extension of
storage time, the pH value decreased first and then increased; conductivity, TBA and TVB-N progressively increased, while
salt soluble protein content, Ca2+-ATPase activity and sensory attribute decreased gradually. The results indicated that of the
three low-temperature preservation methods, −18 ℃ was the best for maintaining the quality of T. haumela, followed by −3 ℃.
The quality of T. haumela decreased most quickly at 4 ℃. Microstructure observations showed that cell integrity was best
maintained upon short-term storage at −3 ℃ while −18 ℃ was more beneficial in the case of long-term storage.

Using low field nuclear magnetic resonance (LF-NMR) technique, differential scanning calorimetry (DSC) and
the Avrami model, this research aimed to study the influences of guar gum, soluble soybean polysaccharide and carrageenan
on the water migration, thermodynamic parameters and retrogradation kinetics of fresh noodles during shelf life. The results
showed that after storage for 7 days, the descending order of bound water contents in fresh noodles added with different
polysaccharides was follows: guar gum > soluble soybean polysaccharide > carrageenan > blank (P < 0.05), the decreasing
order of immobilized water contents was as follows: guar gum > carrageenan > soluble soybean polysaccharide > blank
(P < 0.05), and the decreasing order of free water contents was as follows: blank > soluble soybean polysaccharide >
carrageenan > guar gum (P < 0.05). The hydrophilic polysaccharides mainly acted on the bound water attracted to the polar
groups present on the surface of the starch and gluten in fresh noodles. At the same time the bondage of the hydrophilic
polysaccharides on the motility of three kinds of water did not simply obey a linear relationship, and they inhibited the
increases in recrystallization melting onset temperature (T₀), conclusion temperature (T_c) and enthalpy change (ΔH) of
starch retrogradation. Retrogradation kinetics equations for fresh noodles added with different polysaccharides were
Y_blank = 0.732x − 0.946, Y_carrageenan = 0.744x − 1.192, _{Yguar gum} = 0.791x − 1.328, Y_{soluble soybean polysaccharide} = 0.752x − 1.114.

The study aimed to investigate the cryoprotective effect and mechanism of different polysaccharides on grass
carp myofibrillar protein during frozen storage. Grass carp myofibrillar proteins added with 0.5% β-glucanase konjac
glucomannan (KGM) hydrolysate, 0.5% irradiation degraded KGM and 0.5% dextran, respectively, were stored at −18 ℃ for
0, 10 d and 75 d. Changes in myofibrillar protein concentration, sodium dodecyl sulfate-polyacrylamide gel electrophoresis
(SDS-PAGE) pattern and rheology were measured. Results showed that the concentration and storage modulus (G’) of grass
carp myofibrillar protein added with nothing, β-glucanase KGM hydrolysate, irradiation degraded KGM, dextran T7 and a
commercial antifreeze decreased with frozen storage time, which was in accordance with the changes in SDS-PAGE pattern
during frozen storage. At the same time, the concentration and storage modulus (G’) of grass carp myofibrillar protein
added with different polysaccharides were higher than those of the control. It was demonstrated that the cryoprotection
of β-glucanase KGM hydrolysate, irradiated degraded KGM and dextran on grass carp myofibrillar proteins was
achieved by protecting the alpha helix structure of vice myosin and myosin light chain. The cryoprotection of different
polysaccharides was in the decreasing order: irradiation degraded KGM > dextran T7 > β-glucanase KGM hydrolysate.

In order to study the effect of CO2 concentration in O2/CO2 controlled atmosphere on chlorophyll degradation
and quality preservation in chilled broccoli, fresh broccoli were in atmospheres consisting of 50% O2 and CO2 at four
different concentration levels of 20%, 30%, 40% and 50% or air and then stored at 5 ℃. During storage, the contents of
total chlorophyll, chlorophyll a, chlorophyll b, ethanol, acetaldehyde and ascorbic acid, and the activities of chlorophyllase
and Mg-dechelatase were regularly determined. The results showed that too low or too high CO2 proportion in controlled
atmospheres had a disadvantageous effect on the storage quality of broccoli. Too high CO2 could accumulate the contents of
ethanol and acetaldehyde through anaerobic respiration. However, too low CO2 could promote the activities of chlorophyllase
and Mg-dechelatase, leading to rapid degradation of chlorophyll, yellowing and ascorbic acid loss in broccoli. Under the
experimental condition in this study, 50% O2 + 40% CO2 treatment could effectively retard chlorophyll degradation and avoid
the accumulation of ethanol and acetaldehyde and therefore have an ideal effect on quality maintenance of stored broccoli.