The antibacterial effects of ε-poly-L-lysine (ε-PL), cinnamic aldehyde, nisin, tea polyphenols (TP), glycine (Gly), and mono-and diglycerides monostearate (GMS) added individually and in combination against special spoilage organisms in Yao meat were tested by the two-fold dilution method. The minimal inhibitory concentrations (MIC) of nisin, GMS, ε-PL, Gly, TP, cinnamic aldehyde against mixed cultures of bacteria isolated from spoiled Yao meat including Psychrobacter and Enterococcus were determined as 156.25, 5 000, 19.53, 625, 312.5, and 156.25 mg/kg, respectively. Based on the synergism index for two of these preservatives determined by the checkerboard dilution method, it was confirmed that ε-PL, nisin, TPs and cinnamic aldehyde had synergistic effects. Using an orthogonal array design, the optimum combination of these selected preservatives was determined as ε-PL 39 mg/kg, nisin 468 mg/kg, TPs 312.5 mg/kg and cinnamic aldehyde 234.25 mg/kg. When the formulation was applied in Yao meat, the growth of total and coliform bacteria could be significantly controlled during the shelf life, especially on the 7th and 15th day, with percentage inhibition of total bacteria of 86% and 74%, respectvely.

The objective of this study was to reduce the phytic acid content in germinated mung bean (Vigna radiata (Linn.) Wilczek). The effects of three chlorizated salts on phytic acid degradation were investigated. The growth performance, phytase activity and phytic acid content were studied in germinated mung bean sprouts treated with KCl, NaCl and CaCl2 (2 mmol/L), respectively. The phytase activity and phytic acid content were used to screen the optimal concentrations of chlorizated salts, which have function in reducing phytic acid content. The results showed that all three chlorated salts could promote the growth of germinated mung bean and both NaCl and CaCl2 reduced phytic acid content. NaCl at 1.6 mmol/L and CaCl2 at 6 mmol/L had the best effects on phytic acid degradation. Furthermore, a synergistic effect was found between NaCl and CaCl2, the optimal combination determined by response surface analysis were 1.68 mmol/L NaCl and 6.40 mmol/L CaCl2. Under this condition, the phytic acid content was reduced to 8.04 μg/plant, which was 10.84% of the control.

The effects of β-cyclodextrin, 50% methanol and water on the recoveries of phenolic compounds and resveratrol from grape vine leaves were evaluated. The interaction between β-cyclodextrin and resveratrol was analyzed using molecular docking method. The results indicated that the highest total phenolic content was obtained by using 50% methanol, while β-cyclodextrin resulted in the highest yield of resveratrol. The hydrophobic cavity of β-cyclodextrin could accommodate the resveratrol molecule, and hydrogen bindings between β-cyclodextrin and resveratrol led to the formation of stable complexes. By applying one-variable-at-a-time approach and response surface methodology, the β-cyclodextrin-assisted extraction process of resveratrol from grape vine leaves was optimized. Temperature was the most significant factor affecting the yield of resveratrol, followed by β-cyclodextrin concentration and treatment time. The optimal conditions obtained were as follows: β-cyclodextrin concentration, 28 g/L; temperature, 50 ℃; and extraction duration, 68 min, under which a resveratrol yield of 152.2 μg/g was achieved.

Quercetin microcapsules were prepared by complex coacervation using sodium alginate and chitosan as the wall materials and quercetin as the core material. Single factor experiments and response surface methodology were employed to optimize the preparation conditions based on embedding rate and drug loading. The physicochemical properties of quercetin microcapsules were investigated as well. Under the optimized conditions: sodium alginate/chitosan ratio, 3.34:1; core/wall material ratio, 4.34:1; genipin concentration, 18.44 g/100 g chitosan; and curing temperature, 41.56 ℃, the embedding rate could reach 69.53%. The moisture content, repose angle and solubility of the quercetin microcapsules was 3.26%, 40.39° and 256.44 μg/mL, respectively. The encapsulated quercetin had good solubility and stability.

Laccaic acid is one of the most valuable shellac products and improvement of its solubility is a strong impetus for its development and utilization. In this study, laccaic acid ester was prepared from laccaic acid by two sequential reactions, namely esterification with methanol and acylation with acetic anhydride. The reaction conditions were optimized using one-factor-at-a-time method and orthogonal array design as follows: 36 h estertification of 1.0 g of laccaic acid in the presence of 5.0% (relative to laccaic acid) p-toluenesulfonic acid, and acylation with 1.0 mL of acetic anhydride in the presence of 2.5 mL of triethylamine. Under these conditions, the esterification rate reached 81.3% with standard deviation (SD) of 0.67%. The presence of ester and alkyl groups in the obtained product was confirmed by FTIR and UV-Vis spectroscopic analyses. The melting temperature of the laccaic acid ester was 68 ℃ as demonstrated by DSC analysis, and temperature higher than 198 ℃ caused its decomposition. The color value of the laccaic acid ester was 121. It could be dissolved in most organic solvents, especially oils. Its solubility in rapeseed oil reached 0.340 g/L, and the oil sample was red in color and remained clear without precipitation after 28 d of storage, with a retention rate of 96.2%. The laccaic acid ester was proven to have good stability and solubility indicating its promising application potential.

Corn distarch phosphate/corn straw cellulose edible films were prepared using ultrasonic-microwave treatment. The effects of the combined treatment on mechanical properties of the films were studied. Based on tensile strength and elongation at break, the optimum conditions were obtained by response surface analysis as follows: ultrasonic power, 600 W; microwave power, 170 W; and radiation time, 9 min. Under these conditions, the tensile strength and elongation at break of edible films reached 31.42 MPa and 74.33%, respectively, which were increased by 62.29% and 56.88%, respectively, as compared with those of films without the use of ultrasonic-microwaves treatment. As observed and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD), the edible films prepared by the combined treatment displayed smooth surface and dense structure, suggesting strong intermolecular forces. To conclude, the mechanical properties of corn distarch phosphate/corn straw cellulose edible films could be improved by ultrasonic-microwave treatment.

For the purpose of avoiding the risks arising from the application of traditional bleached shellac containing bound chlorine in the fields such as food and medicine, a totally chlorine-free (TCF) bleaching technique for shellac was developed to extend the scope of application of bleached shellac in these fields. Response surface methodology (RSM) was employed to research the influences of process parameters including ratio of shellac to bleaching solution, hydrogen peroxide (H2O2) dosage, bleaching temperature, bleaching time, stabilizer dosage on bleaching efficiency. As a result, the optimum levels of these parameters were determined as 0.08 g/mL, 2.09 mL/g (on the basis of shellac), 80 ℃, 7 h, and 3.125% (on the basis of shellac), respectively. Further, the obtained H2O2 bleached shellac was compared with NaClO bleached shellac in term of quality indicators, Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) characteristics. Results showed that the molecular structure of the H2O2 bleached shellac was basically consistent with that of the NaClO bleached shellac and the alkali extracted shellac. Moreover, cold ethanol soluble substance, hot ethanol insoluble substance, thermal lifetime of the H2O2 bleached shellac were improved greatly. But the acid value was increased and the softening point was decreased significantly. The color index was 0.979 (less than 1.0) and the yield of bleached shellac was 82.03%. It was shown that TCF bleached shellac was an excellent additive and raw material for the food industry.

The value-added use of corn protein for production of the cyclo (His-Pro) precursors histidyl-proline (His-Pro) and prolyl-histidine (Pro-His) was investigated. The extracted γ-zein was hydrolyzed with single proteases (alcalase, protamex, flavourzyme and papain) and two proteases in sequence, respectively. The hydrolysate prepared with alcalase and flavourzyme in sequence exhibited the highest content of cyclo (His-Pro) precursors. Response surface methodology and an orthogonal array design L16 (45) were applied to optimize the hydrolysis conditions. The optimum conditions for alcalase hydrolysis were as follows: substrate concentration of 32 mg/mL, enzyme/substrate (E/S) ratio of 12 100 U/g and hydrolysis time of 6.5 h, while the optimum conditions for flavourzyme hydrolysis were as follows: E/S ratio of 17 000 U/g, pH of 7.5, hydrolysis temperature of 55 ℃ and hydrolysis time of 6 h. Identification and quantification of cyclo (His-Pro) precursors in the hydrolysate were achieved by ultraperformance liquid chromatography (UPLC) and electrospray ionizationmass spectrometry (ESI-MS). The results showed that the hydrolysate contained a high content of Pro-His dipeptide (6.88 mg/g).

The ultrasound-assisted aqueous enzymatic extraction of pine nut oil from Korean pine (Pinus koraiensis) nuts subjected to ultrasonic pretreatment was optimized using one-factor-at-a-time method and response surface methodology. Meanwhile the effects of temperature and light on the oxidative stability of pine nut oil were also analyzed. The optimal extraction conditions were obtained as follows: ultrasonic pretreatment at an intensity of 0.28 W/cm2 for 40 min at 50 ℃, followed by 4.08 h of hydrolysis using 1 427 U/g of alcalase with a substrate to water ratio of 1:5 (g/mL) at 44 ℃. Under these conditions, the yield of pine nut oil reached 73.01%. Both temperature and light significantly influenced the oxidative stability of pine nut oil. Storage at 3 ℃ without light could markedly improve the stability of pine nut oil.

In this study, cooked abalone juice was used to produce seafood flavor condiment base via Maillard reaction with xylose under heating conditions. Sensory evaluation and pH value of the reaction products were determined and odor changes were analyzed using electronic nose. Using orthogonal array design, the reaction conditions xylose concentration, temperature and time were optimized to be 10%, 110 ℃, and 40 min, respectively. Under the optimized conditions, the pH value of the Maillard reaction products was 4.73 ± 0.08, and absorbance values at 280 and 420 nm (A280 nm and A420 nm) were 0.37 ± 0.02, and 0.27 ± 0.02, respectively.

Objective: This study aimed to investigate the deproteinization process of polysaccharides extracted from abandoned Porphyra haitanensis and to evaluate their cellular antioxidant activity. Methods: Response surface methodology was used to optimize the process conditions for the enzymatic deproteinization of P. haitanensis polysaccharides with papain. An oxidative stress model was built by stimulating HeLa cells with H2O2 and the methyl thiazolyl tetrazolium (MTT) method was used to determine the cell survival rate. The level of cellular reactive oxygen species (ROS) was also measured by 2’,7’-dichlorodihydrofluorescin diacetate (DCFH-DA). Results: The optimized deproteinization conditions were determined as follows: hydrolysis time, 55 min; temperature, 50 ℃; and papain concentration, 0.7 mg/mL; giving a percentage of deproteinization of 61.28%. After further deproteinization with 4% trichloroacetic acid (TCA), the deproteinization rate increased up to 80.73%, and the retention rate of polysaccharide was 79.7%. Compared with the model group, the survival rate of cells treated with the purified polysaccharides from P. haitanensis was significantly increased (P < 0.01), and the level of ROS was significantly decreased (P < 0.01). Conclusions: The combination of papain hydrolysis and TCA treatment was an effective method for the removal of protein from Porphyra haitanensis polysaccharides. Porphyra haitanensis polysaccharides had significant antioxidant activity and could relieve the H2O2-induced injury in HeLa cells by eliminating redundant ROS.

The aim of this work was to enhance the efficiency of protein extraction from fruit bodies of Pleurotus eryngii by cell disruption using ultrasonic irradiation followed by snailase hydrolysis. Response surface methodology, orthogonal array design and artificial neural network model were used in combination to optimize the conditions for ultrasonic irradiation and subsequent enzymatic hydrolysis, respectively. The protein extraction efficiencies of the presented method and the hot alkali method were compared. The best efficiency of cell disruption was achieved upon ultrasonic treatment for 26 min at 300 W power with a solid-to-water ratio of 1.95:5 (mL/g), which resulted in a protein yield of 48.82%. The optimum hydrolysis conditions that provided maximum protein yield of 75.92% were determined as 42.8 ℃, 4.8, 7% and 1.5 h for temperature, pH, enzyme dosage and hydrolysis time, respectively, which was increased by 33.35% compared with hot alkali extraction. These results showed that ultrasonic-assisted snailase hydrolysis could significantly increase the efficiency of protein extraction from P. eryngii fruit bodies.

This study compared the effects of three different drying methods i.e., natural drying, oven drying and microwave drying on the volatile composition of Liuyang douchi. The volatile components were extracted by solid phase micro-extraction (SPME) and analyzed by electronic tongue and gas chromatography-mass spectrometry (GC-MS). The results showed that douchi samples obtained by the three drying methods exhibited only slight differences in physicochemical parameters. A total of 31, 33, and 22 volatile components were identified from the naturally dried, oven dried, and microwave dried samples, respectively. The main volatile components of naturally dried douchi were tetramethyl pyrazine (24.10%), ethyl-2-methylbutyrate (19.91%), 2-methyl butyric acid (7.82%), 1-butanol, 3-methyl-acetate (7.65%), and 2,3,5-trimethyl pyrazine (7.53%). The main volatile components of oven dried douchi were acetic acid ethyl ester (3.27%), 2,3-butanediol (4.23%), furfuryl methamphetamine (4.23%), 2-(2-methyl propyl)-3,5,6-trimethyl pyrazine (4.13%), and 3-octanone (4.10%). The main volatile components of microwave dried douchi were 3-methyl butyric acid (27.96%), 2,3,5,6-tetramethyl pyrazine (13.28%), 2-methyl butyric acid (10.55%), benzoyl hydrazine (10.33%), and 2,3,5-trimethyl pyrazine (6.28%). The tastes of the three douchi samples were different, and the naturally dried and oven dried samples had similar taste properties, differing from the microwave dried douchi mainly in terms of the second principal component, umami, bitterness and saltiness.

The sulfur-containing compounds of sesame-flavor Chinese liquor were analyzed by solid phase microextraction (SPME) and liquid-liquid extraction (LLE) coupled with gas chromatography-mass spectrometry (GC-MS). Using a simulated liquor sample, the optimum experimental conditions were determined. A total of 178 volatiles were identified by SPME combined with GC-MS and 239 volatiles by LLE combined with GC-MS. Among them, 14 sulfur-containing compounds were identified by comparing mass spectra and linear retention indices (RI) of those of standards in 36 sesame-flavor Chinese liquor samples. S-Methyl ester butanethioic acid, 2-[(methylthio)methyl]-furan, S-methyl ester 2-furancarbothioic acid, 4-methyl-dibenzothiophene, 3-methylthiobutyraldehyde, and S-methyl methanethiosulphonate were detected in Chinese liquor for the first time; In addition, benzothiazole and benzo [b] thiophene were detected in sesame-flavor Chinese Baijiu for the first time.

Prunus mira kernels from nine Tibetan growing areas were analyzed for oil extraction yield and fatty acid composition using solvent reflux extraction and gas chromatography (GC). Results showed that the oil extraction yield from P. mira kernels varied significantly among different growing areas with an average of 44.96%. P. mira kernel oil was extremely rich in unsaturated fatty acids with an average of 90.901%, mainly oleic acid and linoleic acid. Oleic acid varied between 45.280% and 71.360% and was the most abundant fatty acid in the samples from Mangkang county, and linoleic acid ranged from 18.010% to 44.340%, showing the highest value in the samples from Yadong county. The mean content of saturated fatty acids was 9.099%, mainly palmitic acid and stearic acid, with palmitic acid ranging from 5.829% to 7.354% and showing the highest value in the samples from Yadong county, and stearic acid varying in the range of 1.600%–3.034% and being the most abundant saturated fatty acid in the samples from Chayu county. Clustering analysis based on the contents of 11 fatty acids indicated that P. mira kernel oils from Minling, Zuogong, Bomi, and Basu counties were similar while P. mira kernel oil from Mangkang county was quite different from those from other areas.

In this paper, the adsorption performances and purification efficiencies of 8 macroporous adsorption resins (MARs) for peptides from soybean byproduct protein hydrolysate from aqueous enzymatic extraction of soybean oil were comparatively evaluated by static adsorption and desorption experiments in order to find the best one among these MARs. Further, the effects of feeding volume, feeding rate and desorbent concentration on the purification efficiency of MARs were investigated. Results showed that DA201-C resin had the highest adsorption capability for soybean peptides among 8 resins tested. The optimum dynamic adsorption conditions of DA201-C resin were determined as follows: sample loading volume, 140 mL; feeding flow rate, 1.5 mL/min; 350 mL of water as washing solvent; and fractional elution with 25%, 50%, 75% and 100% using 80 mL of each concentration gradient at 2 mL/min flow rate. Under these conditions, the purity of the purified soybean peptides reached above 80% with a total recovery of 95.65% and a removal rate of more than 90% and 51% for salt and sugar impurities, respectively, and the adsorption capacity of DA201-C resin was 13.32 mg/g. Four soybean peptide fractions were separated by fractional elution with ethanol. A fraction eluted with 75% ethanol, SP-DA75, showed the highest oxygen radical adsorption capacity (ORAC) among the four fractions. Moreover, there was a correlation between antioxidant activities of peptide fragments and their contents of hydrophobic amino acids and acidic amino acids. In conclusion, DA201-C resin exhibited excellent adsorption performance and could be applied as an effective method to purify soybean peptides.

An orthogonal array design was used to optimize the process conditions for supercritical CO2 extraction of laurel leaf oleoresin. Gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were used to identify the differences in aroma composition among laurel leaf oleoresins extracted with supercritical CO2, steam distillation and ethanol. The optimal conditions for supercritical CO2 extraction were determined as follows: extraction pressure, 22 MPa; temperature, 50 ℃, and time, 2 h. Under these conditions, the average yield of laurel leaf oleoresin was 2.12%. GC-MS analysis revealed that a total of 66 aroma compounds were identified from supercritical CO2-extracted laurel leaf oleoresin, mainly including terpinyl acetate (20.38%), 1,8-cineole (19.88%), costunolide (5.61%), methyleugenol (3.41%), and linalool (2.57%), 42 volatile aroma compounds were identified from laurel leaf oleoresin extracted by steam distillation, consisting mainly of 1,8-cineole (20.99%), terpinyl acetate (19.34%), methyleugenol (2.56%), dehydrosaussurealactone (2.36%), and α-terpineol (2.17%), and ethanol-laurel leaf oleoresin were found to contain 24 aroma components, mainly 1,8-cineole (15.33%), 4-carene (10.75%), terpinyl acetate (10.22%), dehydrosaussurealactone (10.09%), and costunolide (2.62%). The principal component analysis (PCA) and radar plots of E-nose data revealed that laurel leaf oleoresins extracted by demonstrated considerable differences in aroma composition.

A reversed phase-high performance liquid chromatography (RP-HPLC) method was established to determine the contents of organic acids including oxalic acid, tartaric acid, citric acid, DL-malic acid and lactic acid in six varieties of red raspberry fruits from Northeast China. The optimized chromatographic conditions were determined as follows: a SinoChrom DS-BP C18 column (150 mm × 4.6 mm, 5 μm) was chosen to separate organic acids, and the mobile phase was composed of methanol-0.01 mol/L KH2PO4 aqueous solution (pH 2.60, 97:3, V/V) at a flow rate of 0.6 mL/min. The column temperature was set at 30 ℃ and the eluate was monitored at 210 nm. The results indicated that the five organic acids were separated successfully and a strong linear relationship appeared between the concentrations of organic acids and the peak areas under the above optimized conditions with correlation coefficients between 0.999 3 and 0.999 9. The relative standard deviations (RSDs) of precision ranged from 0.20% to 1.53% and the average recovery rates were between 98.83% and 105.42% with RSD ranging from 0.06% to 1.00%. Citric acid was the predominant organic acid in red raspberry fruits, ranging from 1 058.41 to 1 825.45 mg/100 g. Trace amounts of oxalic acid, lactic acid and DL-malic acid were also detected but tartaric acid was not detected in red raspberry fruits. Overall, the presented method could be applied for separating and detecting different organic acids in red raspberry fruits effectively, accurately and repeatedly.

In order to evaluate the quality of ginseng preparations, a simple and accurate HPLC method for determining the contents of twenty ginsenosides was established. The results suggested that twenty ginsenosides (ginsenoside Rg1, Re, Rf, Rb1, Rg2, Rc, 20(R)-Rh1, Rb2, Rb3, F1, Rd, Rk3, F2, Rh4, Rg3, protopanaxatriol, compound K, Rg5, Rh2 and protopanaxadiol) were separated at baseline with good linearity (R ≥ 0.999 2). The method is simple, fast, accurate, and could be applied in the quality control of ginseng preparations.

A total of 82 cottonseed samples from several of the main cotton cultivating regions in China were used as experimental materials for the study. Cottonseed oil was extracted by an automatic Soxhelt extractor and the qualitative and quantitative analysis of fatty acid composition in the oil were done by gas chromatography-mass spectrometry (GC-MS) and gas chromatography (GC), respectively. The difference in the fatty acid composition of cottonseed oil from various regions was examined and principal component analysis (PCA) was applied to screen the characteristic fatty acids in cottonseed oil. The results showed that the average oil yield of cottonseed kernels was 24.95%, ranging from 18.84% to 30.28%. Thirteen fatty acids were identified and the main compounds were linoleic acid (51.99%–60.88%), palmitic acid (18.30%–25.68%), and oleic acid (12.28%–18.50%). Unsaturated fatty acids and essential fatty acids (linoleic acid and linolenic acid) accounted for 73.62% and 57.44% of the total fatty acids, respectively. Obvious differences in the contents of each fatty acid was found among different regions except heptadecanoic acid and it showed obvious regionality. Myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, malvalic acid, linoleic aicd, sterculic acid, dihydrosterculic acid and arachidic acid were the characteristic fatty acids in cottonseed oil.

The volatile components in Toona sinensis buds at different growth stages and it different parts were analyzed by
headspace solid-phase micro-extraction and gas chromatography-mass spectrometry (GC-MS). The results obtained were
as follows: (1) there were 35 components identified at stage Ⅰ, 17 at stage Ⅱ, 22 at stage Ⅲ, 15 at stage Ⅳ, 12 at stage
Ⅴ and 16 at stage Ⅵ. With the growth of T. sinensis, the relative contents of carbonyls, sulfur, alcohols were increased at
first and then decreased, while vinyl showed just the opposite trend. Hydrocarbons and the other compounds were gradually
decreased; and (2) 26 components were found to be present in the upper part, 19 in the middle part, and 12 in the lower part
of buds with sulfur-containing compounds comprising 72.15%, 88.33% and 88.59% of the total volatiles, respectively, which
were confirmed as the main aroma components of T. sinensis. The middle part was suggested as the main releasing part
according to the relative content of the characteristic aroma component 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene.

Changes in volatile compounds during the preparation of traditional Chinese grass carp soup were analyzed by solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Grass carp soup was prepared by cooking fried-fish-fillets with ginger and garlic. A total of 46 volatile compounds, including 20 terpenes, 9 aromatic compounds, 5 aldehydes, 2 ketones, 3 alcohols, 3 furans, 3 sulphur-containing compounds, and one other compound, were identified by GC-MS during the first 10 min of cooking, 43 volatiles (22 terpenes, 3 aromatic compounds, 4 aldehydes, 1 ketones, 5 alcohols, 2 furans, 4 sulphur-containing compounds, and 2 other compounds) were detected during 11–20 min, and 53 volatiles, including 21 terpenes, 5 aromatic compounds, 11 aldehydes, 3 ketones, 5 alcohols, 2 furans, 3 sulphur compounds, and 3 other compounds, were found during 21–30 min. Among these, terpene and sulphur-containing compounds, which were derived from ginger and garlic, respectively, were formed during 0–10 min of cooking and decreased during 11–30 min, while aldehydes, ketones, and alcohols were resulted from the oxidation of lipids and their concentrations were increased during cooking. It could be concluded that flavor volatile compounds in fish soup were formed after frying or derived from spices, and were enriched and balanced during cooking.

In this study, unilateral fully-opened nuclear magnetic resonance technique was used to detect milk adulteration and to monitor boxed yogurt stored at room temperature. Static gradient spin echo carr-purcell-meiboom-gill (SGSE-CPMG) sequence was used to measure the transverse relaxation time (T2CPMG) of each sample under inhomogeneous magnetic field. Then the transverse relaxation time (T2) of the test sample was obtained by relaxation correction. The results showed that the T2CPMG of sadulterated samples increased with increasing adulterant concentration in static gradient field and the changes in T2 peak of boxed yogurt after relaxation correction could reflect its freshness. Therefore, single sided nuclear magnetic resonance technology can allow fast and nondestructive detection of the quality of dairy products, and the hardware is simple and portable (or installed) for real-time on-site detection.

Four protein components were obtained from Elaeagnus mollis Diels seed kernels by Osborne fractionation, and their amino acid contents and compositions were analyzed. Besides, their nutritional values were evaluated by fuzzy pattern recognition based on score of ratio coefficient of amino acid (SRCAA). The contents of taste-active amino acids and therapeutic amino acids were also analyzed. The results showed that each of the proteins contained 17 amino acids including 7 essential amino acids (EAAs), accounted for 25.9% to 30.0% of the total amino acids. Among these proteins, the SRCAA value of water-soluble protein was the highest (83.51), followed by gliadin (75.45) and salt-soluble protein (69.09), and alkali-soluble protein had the lowest SRCAA value (66.44). The nutritional values of the water-soluble, salt-soluble and alkali-soluble proteins were closer to that of whole hen’s egg protein, suggesting that they are high quality plant proteins. The first limiting AA in the water-soluble protein was Thr while the first limiting AA in the salt-soluble protein, gliadin and alkali-soluble protein was Met+Cys. All the four proteins were rich in both taste-active amino acids and therapeutic amino acids, indicating that E. mollis Diels seed kernels have a great potential to be developed and utilized for flavored foods and medicinal foods.

Objective: This study aimed to investigate the difference in proximate nutritional composition and volatile aroma compounds of Rosa sterilis S. D. Shi fruits from different growing areas of Guizhou province. Methods: Characters and contents of basic ingredients of Rosa sterilis S. D. Shi collected from four regions of Guizhou were first evaluated. The organic acid compositions were then analyzed by high performance liquid chromatography (HPLC) and volatile compounds were determined by gas chromatography-mass spectrometry (GC-MS). Results: Rosa sterilis S. D. Shi from Anshun and Xingyi were much higher in weight and diameter than others. Fruits from Xingyi were much higher in L* than others. Rosa sterilis S. D. Shi from Anshun exhibited the highest level of superoxide dismutase (SOD) and VC contents; Fruits from Guiyang had the highest content of polyphenols and those from Anshun and Guiyang were much higher in the water content than others. There were no significant differences in other ingredients. Six organic acids were found in Rosa sterilis S. D. Shi, with citric acid and ascorbic acid being the most abundant. Rosa sterilis S. D. Shi from four growing areas contained a total of 60 aroma compounds, i.e. Anshun, 42; Guiyang, 39; Shibing, 49; and Xingyi, 40, among which, D-limonene, α-guaiene, isoamyl acetate, ethyl caprylate, ethyl n-hexoate, leaf acetate, benzaldehyde and 2,6,10,10-tetramethyl-1-oxa-spiro[4.5]dec-6-ene were the most important ones. Conclusions: Rosa sterilis S. D. Shi from four growing areas have significant differences in characters, basic ingredients and aroma compounds.

In this study, hyper-spectral data of eggs were collected using a hyper-spectral imager, and their freshness, pH and viscosity were also measured with a vernier caliper, a pH meter and a viscometer, respectively. Characteristic wavelengths were selected using competitive adaptive reweighed sampling (CARS) and successive projections algorithm (SPA), respectively, for constructing a simple multiple linear regression model (MLR) between egg quality and hyper-spectral features. Moreover, another MLR model was also established based on secondary SPA extraction of the characteristic wavelengths selected by CARS. The performances of the three models developed were compared. The results showed that the validation set correlation coefficients of both the CARS model and SPA model were above 0.9, which were lower than that of the CARS-SPA model with a lower root mean square error (RMSE) and fewer characteristic wavelength bands. The correlation coefficients of the MLR model for egg freshness, pH and viscosity were 0.94, 0.95, and 0.95 respectively, and the RMSE were 6.36, 0.17, and 149, respectively. This study indicates that optimized MLP model could be obtained using CARS or SPA to extract characteristic wavelengths and be further optimized by their combined use for non-destructive prediction of egg quality with improved stability.

This study aimed at in situ, rapid and nondestructive detection of total volatile basic nitrogen (TVB-N) content in fresh raw mutton using near infrared spectroscopy. We checked whether the impact of portable near infrared spectrometer and microstructure of samples on the spectral information of the samples could be reduced or even eliminated by adjusting algorithm parameters and combing different algorithms for the purpose of improving the accuracy and robustness of the prediction model developed. Various individual algorithms with different parameter combinations and various algorithm combinations were used to pretreat the spectral information of the samples for modeling. The effects of algorithm parameters and algorithm combinations on the performance of the model in terms of predictive accuracy and stability were evaluated and discussed to find the optimal pretreatment method. The results showed that different algorithm parameter combinations and different algorithm combinations distinctly affected the model performance. When the spectral information of the sample was pretreated with difference derivatives (window parameter is 6, and order of differentiation is 1), the best model performance was achieved. The standard error of calibration (SEC) and standard error of prediction (SEP) of the model were 1.21 and 1.31, respectively, with SEP/SEC = 1.08 < 1.2. The number of principal components was 10. The correlation coefficients of calibration and prediction were 0.94 and 0.92, respectively. Our study verified that spectral information pretreatment with proper algorithm parameter combination and algorithm combination can significantly improve the model performance and allow fast, non-destructive and on-the-spot detection of TVB-N in mutton.

Although there are many methods available to detect egg freshness at present, they have shortcomings including laboriousness, low precision and low classification efficiency. An on-line monitoring device based on visible/near infrared spectroscopy (501–1 000 nm) was fitted to the 4 800 eggs per hour egg transport machine for the purpose of dynamically collecting transmittance spectral data for eggs. The collected data were used to establish a partial least squares discriminant (PLS-DA) model for the Haugh unit value of eggs. A total of 226 egg samples were randomly divided into two set: calibration set (n = 169) and validation set (n = 57). By compared different spectral pretreatments and two wavelength selection methods, it was found that standard normal variate (SNV) transformation and multi-pattern consensus method could effectively improve the accuracy, efficiency and predictive ability of the PLS-DA model. The final calibration and validation accuracy were 92.31% and 91.23%, respectively. This study showed that visible-near infared spectroscopy could be used as a real-time and non-destructive detection method to classify egg freshness.

In this paper, Raman spectroscopy and ion mobility spectrometry (IMS) were used in combination to characterize nine kinds of apple essences from different producers. A discrimination model was built using spectral data fusion combined with principal component analysis (PCA) and nearest neighbor (NN) algorithm. First, apple essences were diluted with ultra-pure water. Then, Raman and IMS fingerprint databases were established by Raman and IMS analyses, respectively. The single spectral data combined with PCA-NN models and the data fusion of Raman and IMS combined with PCA-NN model were used to distinguish apple essences, respectively. It was shown that the identification accuracy rate of the Raman-IMS combined with PCA-NN model for nine kinds of apple essences was 98.35%, which was higher than that of the Raman spectra combined with PCA-NN model (94.18%) and the IMS spectra combined with PCA-NN model (78.14%). Aqueous dilution technique was simple and fast, caused neither side effect nor pollution, and could retain all substances in the sample, ensuring the reliability and stability of the experimental results. Both Raman and IMS had the advantages of easy operation and quick analysis. The results from this study demonstrated that the Raman-IMS combined with PCA-NN model can be used as a reliable, stable and fast new method to discriminate among apple essences.

A high performance liquid chromatography (HPLC) method was used to determine formaldehyde in fruits and vegetables by formaldehyde derivation with pentafluorophenylhydrazine (PFPH). Samples were extracted and derived at 70 ℃ with ultrasonicaction for 30 min. After completion of the reaction, centrifugation was carried out and the supernatant was purified and analyzed by HPLC. The quantitation was performed using the external standard method. The separation was performed on an XDB-C18 column (4.6 mm × 250 mm, 5 μm) in an isocratic elution mode using a mobile phase consisting of acetonitrile and water (70:30, V/V) at a flow rate of 1.0 mL/min. The column temperature was 40 ℃ and detection wavelength was 258 nm. The results showed that the limit of quantification (LOQ) of the presented method was 0.114 mg/kg, with a good linear relationship in the range of 0.114–57 mg/L. The average recovery rates at three spiked levels were 81.4%–101.8%, with relative standard derivation (RSD) of 2.6%–5.0% (n = 6). The method was simple, stable and suitable for the determination of formaldehyde in fruits and vegetables with a low limit of detection (LOD).

Objective: To count, isolate and identify the radiation-resistant microorganisms present in 5 L sterile pouches provided by a tomato paste producer, sterilized by radiation at doses equal to or greater than 15 kGy. Methods: The pouches were washed repeatedly with 3 L of sterile water. The water was filtrated through a membrane and then spread on medium plates for counting microbial colonies. Finally, the microorganisms were isolated, purified and identified at the genus and species levels by analysis of their 16S rDNA sequences and dnaJ sequences. Results: All 5 batches of samples were found to contain detectable levels of bacteria, varying from 5 to 132 CFU/pouch. After analysis of the 16S rDNA sequences of 9 typical colonies, a total of 6 genera were found, namely, Enhydrobacter, Acinetobacter, Kocuria, Micrococcus, Microbacterium and Bacillus. Among these, strain C8-3 was identified as Staphylococcus epidermidis by dnaJ sequence analysis. Conclusion: Although the quantity of the radiation resistant bacteria in sterile pouches is sparse, some of them survive the radiation. Those bacteria may cause more or less effects on food safety and the stability of food quality.

A new method for the detection of trace amounts of microcystins (MCs) in drinking water sources by capillary electrophoresis (CE) coupled with ultraviolet/visible light diode array detector (DAD) system was established and compared with the high performance liquid chromatography (HPLC) described in the Chinese standard method (GB/T 20466—2006). CE detection conditions were determined as follows: an uncoated fused-silica capillary tube (60 cm × 75 μm i.d.) with effective length of 44 cm as stationary phase, 12 mmol/L sodium borate solution (pH 9.0) as running buffer, separation voltage of 25 kV, sample injection under 6 895 Pa for 5 s, and detection wavelength of 238 nm. The HPLC method was performed with a C18 chromatographic column (250 mm × 4.6 mm i.d., 5 μm) using methanol: phosphate buffer solution (60:40, V/V) as mobile phase at a flow rate of 1 mL/min. The column temperature was set at 35 ℃, and the analyte was detected at 238 nm. The limits of detection (LOD) of the CE method for MC-RR, MC-LR and MC-YR were 0.16, 0.20 and 0.24 μg/mL, and those of the HPLC method were 0.020, 0.079, and 0.052 μg/mL, respectively. The sensitivity of the two methods differed by 1 order of magnitude. The recoveries of the CE and HPLC methods for three MCs were in range of 92.5%–106.0% and 99.6%–102.5%, respectively. The corresponding relative standard deviations (RSDs) of retention time and peak area were 0.53%–0.64% and 2.67%–3.29% for CE and 0.16%–0.53% and 0.80%–1.53% for HPLC, respectively. For the same water sample, the MCs content determined by CE was not significantly different from that determined by HPLC (P > 0.05).

A method was developed for detecting 51 pesticide residues in import and export cereals by gas chromatography-triple quadrupole-tandem mass spectrometry (GC-MS/MS). The optimal conditions for accelerated solvent extraction were established by investigating the effect of extraction temperature and solvent on extraction efficiency. The purification efficiencies of three different methods were compared for pesticide residues extracted from sorghum and barley. Multi-pesticide residues in sorghum were detected by GC-MS/MS, and the suitability of the analytical method for determining other cereals including barley and oat was investigated. The detection of six parallel samples of sorghum, barley and oat at three spiked levels showed that the recoveries for all pesticides were between 62.4% and 119.7%, with relative standard deviations (RSDs) varying from 0.5% to 17.3%, and the limits of detection (LODs) of the method were between 0.03 μg/kg and 2.07 μg/kg. This method can meet the analytical requirements and is suitable for high-throughput determination of multi-pesticide residues in cereals.

Changed in the postharvest physiology and storage quality of green asparagus treated by high hydrostatic pressure (HHP) were investigated for a better understanding of the effect of HHP in preserving the quality of asparagus. Green asparagus were treated by high hydrostatic pressure at various pressure levels (20, 50 and 100 MPa, respectively) for 2 min and then stored at 4 ℃ and 90% relative humidity for 15 days. During the storage, the changes in respiration rate, malondialdehyde (MDA) content, relative cell membrane permeability, chlorophyll content, firmness, weight loss and color were determined. The results showed that compared with untreated samples, high hydrostatic pressure processing exhibited significantly decreased respiration rate, chlorophyll degradation, and maintained higher firmness and better color. These results reinforce the application of high hydrostatic pressure processing to preservation of green asparagus.

In the present study, the dynamic evolutions of different maturity indices of wine grape were determined after veraison. The technological and phenolic maturity of Cabernet Sauvignon (Vitis vinifera L.) grapes were determined. Berry sensory assessment (BSA) was also carried out to evaluate the grape maturity. The results showed that the physical properties and sugar content of grape berries increased sharply after veraison, reaching the maximum value at 4 weeks after veraison (WAV). Thereafter, these indices decreased slightly during the late ripening stages. Total anthocyanin content increased gradually after veraison, reaching the highest level at 6 WAV, and then decreased slowly. However, extractable anthocyanin content rose continuously during ripening. Cellular maturity index, seed maturity index, and total phenol index decreased steadily during maturation, respectively. The tannin content in skin varied slightly during ripening. The content of seed-derived tannin decreased significantly during the early ripening stages; thereafter, it varied slightly during the late ripening stages. The content of polymeric pigments with different molecular weights increased gradually after veraison, reaching the maximum value at 6 WAV. As for BSA, the scores of grape berries of different maturities increased during ripening, reaching the highest level at 7 WAV for aromatic maturity of pulp and skin, respectively. Only minor changes in berry sensory quality were determined during the late maturation stages.

The effects of pretreatment by dipping in a solution of 5.0 g/L tea polyphenols (TPs) on the volatile compounds of grass carp fillets were examined over a storage period of 15 d. The changes in the composition of volatile compounds during the storage period were detected by head space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose. A total of 161 volatile components were identified by HS-SPME-GC-MS, mainly aldehydes and alcohols. The relative contents of aldehydes and alcohols in the control group were increased with storage time. The relative content of hydrocarbons was decreased firstly and then increased gradually; however, the opposite trend was observed for esters. The other volatiles showed irregular fluctuations. The aldehydes identified were significantly less abundant in the TPs group than in the control group. Only small amounts of alcohols appeared at the late period of storage. The contents of the fishy odorants hexanal and 1-octene 3 alcohol were reduced greatly and acids were increased. The results of electronic nose showed that the response value of the TPs-treated group at the end of storage was significantly lower than that of the control group. Microbial analysis showed that TPs treatment of grass carp fillets effectively inhibited the growth of microorganisms including gas-producing bacteria during the cold storage period. In conclusion, this study showed that TPs could significantly reduce the production of fishy volatiles during refrigerated storage.

Excessive generation of reactive oxygen species (ROS) has been identified as a major cause of quality deterioration of harvested fruit and vegetables. The effect of hydrogen peroxide (H2O2), the most stable of the reactive oxygen, on the quality of harvested longan (Dimocarpus longan Lour.) fruit during storage were investigated. The results showed that in comparison to the control longans, the H2O2-treated longans had lower contents of pericarp pigments including chlorophyll, carotenoid and flavonoid, lower contents of pulp nutrients such as total sugar, sucrose and vitamin C, higher pericarp browning index and aril breakdown index, and lower percentage of commercially acceptable fruits. From the above findings, it could be concluded that H2O2 may play a key role in causing the quality deterioration of harvested longan fruit by accelerating the deterioration of pericarp color, stimulating the degradation of pulp nutrients, thereby reducing the marketable value of harvested longan fruit.

The aim of this work was to investigate the impact of nitric oxide (NO) on the metabolism of reactive oxygen species (ROS). ‘Munage’ table grapes were treated by intermittent fumigation once every seven days totally 8 times. The effects of NO on the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) in grape peel and flesh were analyzed. The changes in the contents of malondialdehyde (MDA) and H2O2, as well as superoxide anion radical formation rate were also monitored. The results showed that SOD, POD, CAT and APX activities grape peel and flesh could be improved effectively and the accumulations of MDA, superoxide anion radical and H2O2 were delayed by 300 μL/L NO intermittent fumigation treatment. The NO treatment could maintain the balance of active oxygen metabolism, inhibit membrane lipid peroxidation and delay grape senescence. This study contributed to a comprehensive understanding of the ROS metabolism in ‘Munage’ grape treated with NO and provided useful information for maintaining fruit quality.

This study investigated effects of seven harvesting dates, which were designated as harvesting maturities Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅴ, Ⅵ, and Ⅶ, on chilling injury of ‘Tanxiang’ Chinese olive (Canarium album (Lour.) Raeusch cv. Tanxiang) fruits during storage at (2 ± 1) ℃ and 85%–90% relative humidity (RH). During storage, chilling injury index, pericarp browning index, healthy fruit percentage, weight loss, respiration rate, relative cell membrane leakage rate, hue angle value of fruit surface, pericarp chlorophyll content, and the contents of total soluble solids, titratable acid, total soluble sugar and reducing sugar in pulp were determined. The results showed that compared with the harvesting maturities Ⅰ, Ⅱ, Ⅲ, Ⅳ, Ⅵ, and Ⅶ, the harvesting maturity Ⅴ could maintain lower chilling injury index, pericarp browning index, and weight loss and higher healthy fruit percentage, reduce respiratory rate and respiratory peak, and retard the increase in relative cell membrane leakage rate. In addition, the harvesting maturity Ⅴ could maintain higher hue angle value of fruit surface, higher chlorophyll content in pericarp, and higher total soluble solids, titratable acid, total soluble sugar and reducing sugar in pulp during the middle and late storage stages. From these results, it can be concluded that the harvesting maturity Ⅴ could be used as the optimum harvesting maturity for alleviating chilling injury of ‘Tanxiang’ Chinese olive fruits during cold storage.

In this study, phase change material was placed in the freezing chamber of a frost-free refrigerator to examine its effect on the quality of frozen pork. The changes in freezing chamber temperature in the experimental group (with phase change material) and the control group (without phase change material) were recorded. Weight loss rate, dripping loss rate, color difference, texture, Warner-Bratzler shear force (WBSF) values, microstructure, and porosity of frozen pork were used to evaluate the effectiveness of phase change material. The results showed that the temperature fluctuation was significantly smaller (± 0.36 ℃) in the experimental group compared with the control group. The time required to pass through the maximum ice crystal growth zone was reduced by 61 min. Compared with the control group, weight loss rate and dripping loss rate of frozen pork were decreased significantly in the experimental group. Microscopic and micro-CT image results showed that ice crystals were distributed uniformly and the ice recrystallization between muscle fibers was reduced. These results indicated that the mechanical damage of the inner tissue was reduced and the integrity of the muscle fiber was maintained. The results of this research have proved that phase change material is feasible to maintain the quality of frozen pork and provided a potential way to improve the performance of frost-free refrigerator.

This study aimed to analyze the effect of deheading and evisceration on shelf life and spoilage characteristic of Cololabis saira during refrigerated storage. Freshness indicators, including sensory scores, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substance (TBARS), total bacteria counts and odor components, were determined. Results showed that sensory scores of both intact and deheaded and eviscerated C. saira declined during storage, with deheaded and eviscerated fish showing more significant decrease than intact fish. The shelf life of C. saira indicated by TVB-N was slightly delayed than that determined by sensory evaluation. The TVB-N value of deheaded and eviscerated fish reached closely to the limit of 30 mg/100 g on day 8 of storage, while the control group reached this limit on day 12. The rate of lipid oxidation was accelerated in the treatment group, but TBARS values of both groups did not surpass the limit of 5.0 mg/kg at the end of shelf life. The initial total viable count (TVC) was significantly higher in the treatment group than in the control group (P < 0.05). The TVC value of the treatment group reached the limit of 7.0 (lg (CFU/g)) on day 8, while the control group surpassed the limit on day 10. Experiment results showed that the shelf-life of whole and deheaded and eviscerated C. saira under refrigerated storage were 10–12 and 8 days, respectively. At the end of the shelf life, there were significant differences in the odor composition detected by electronic nose between the two groups, which indicates that the process of putrefaction may proceed differently.

This study aimed to examine the effect of pre-harvest chitosan composite coating on controlling soft rot in kiwifruit and on maintaining and improving kiwifruit quality. Soft rot pathogens were isolated from infected ‘Guichang’ kiwifruits (Actinidia deliciosa cv. Guichang) from Xiuwen county of Guizhou province, evaluated for pathogenicity and identified by DNA sequencing. Composite coatings were formulated by blending chitosan, calcium nitrate and dextrin with tea polyphenols, glycine, citric acid, antimicrobial peptide, respectively, and they were screened for application on kiwifruits at the young fruit period and the late expanding period. The results indicated that the soft rot pathogens identified were Botryosphaeria dothidea and Phomopsis sp., with Botryosphaeria dothidea being the dominant species, whose pathogenicity was greater than that of Phomopsis sp.. All chitosan composite coatings were effective at controlling kiwifruit soft rot and significantly decreased soft rot incidence. The control efficiencies of chitosan composite coatings with added tea polyphenols, glycine, citric acid and antimicrobial peptide were 86.54%, 61.54%, 71.15%, and 69.23%, respectively. All these coatings could significantly decrease malondialdehyde accumulation in kiwifruit during storage, increase the activities of superoxide dismutase, catalase and peroxidase, and enhance disease resistance. Moreover, the pre-harvest application of these chitosan composite films had no significant impact on longitudinal diameter, transverse diameter, lateral diameter or fruit shape index, but could effectively increase the average weight and volume of single fruits, as well as the contents of vitamin C, total soluble solids, total soluble sugar, titratable acid, chlorophyll and protein, and accordingly improved the yield and quality of kiwifruit. In addition, the application of these chitosan composite films could significantly increase and maintain fruit firmness, reduce respiratory intensity, weight loss and losses of vitamin C, total soluble solids, total soluble sugar, titratable acid, chlorophyll and protein, obviously inhibit the increase in total soluble solids and total soluble sugars, delay fruit senescence and softening, and thus improve the storability of kiwifruit. The present study may provide a scientific basis and a new way for high-quality cultivation, organic control of soft rot and green preservation of kiwifruit.

This study examined the effectiveness of high voltage electrostatic field (HVEF) in combination with modified atmosphere packaging (MAP) and controlled freezing-point storage (CFPS) for the preservation of fresh tilapia fillet. Its quality changes in terms of sensory evaluation, fleshy exudation rate, microbial count, texture and muscle microstructure were compared under different storage conditions. Experimental results showed that the combined treatment resulted in higher scores for fillet color and odor than the ordinary CFOS treatment (control) and effectively inhibited the microbial activity in fillet, and the total number of bacterial colonies in the combined treatment group was reduced to about 104 CFU/g after 30 days of storage, indicating a larger reduction than of the control group. In addition, the drip loss rate was maintained at less than 5% in the combined treatment group, total volatile basic nitrogen (TVB-N) and K value (freshness index) also remained at a low level, and hardness decreased more slowly. Cell integrity and muscle fiber were observed by electron microscope, and it was revealed that the cellular structure was intact with close intercellular adhesions, which demonstrated that muscle protein degradation was slowed down. Moreover, the combined treatment could maintain the sensory quality of tilapia fillet and extend its shelf life to 30 days. This study indicates that the combination of HEVF, MAP and CFPS can maintain the quality of tilapia fillet and effectively extend its shelf life and therefore provides a feasible technical solution for domestic supermarket circulation of ice-stored tilapia fillet.

Changes in the physiology and quality of apple fruits during cold storage were examined to reveal the storage characteristics of different apple varieties. ‘Yueshuai’, ‘Wangshanhong’, ‘Yueyanghong’ and ‘Qiufuhong’ apples were stored at (0 ± 0.5) ℃ and 90%–95% relative humidity. The respiration intensity, firmness, total soluble solids contents, titratable acid contents and VC contents, weight loss, PPO activity and POD activity of apples were measured and correlated with storage characteristics. The results showed that ‘Yueshuai’ apples had the lowest respiration intensity and enzymatic activities, but they accelerated the occurrence of respiration peak and deteriorated quickly after storage for more than 84 days. ‘Yue yanghong’ apples had lower respiration intensity and enzymatic activities and maintained the best quality and flavor compared with other varieties during storage. The respiration peak of ‘Wangshanhong’ and ‘Qiufuhong’ apples appeared later, and their qualities were retained well during storage. In conclusion, ‘Yueshuai’ apples had the shortest storage life while ‘Yueyanghong’, ‘Wangshanhong’ and ‘Qiufuhong’ apples could be stored for longer time, and ‘Yueyanghong’ fruit retained the best quality after storage.

The effect of 1-methyleyelopropene (1-MCP) treatment combined with nano-packing as a novel preservation method on the quality of Flammulina velutipes was studied by measuring its main quality parameters during storage. Results indicated that 1-MCP treatment was more effective in delaying the opening of umbrella, maintaining cell membrane integrity and soluble protein contents than did nano-packing treatment. However, nano-packing treatment showed better effects on inhibiting decay and the increase ib weight loss rate, while 1-MCP treatment and nano-packaging had no obvious difference in delaying browning and the decline of soluble sugar contents. The best preservation effect was achieved when 1-MCP treatment was combined with nano-packing, maintaining good sensory quality and nutrition, slowing down the deterioration and extending the storage period of F. velutipes.

Freshly harvested ‘Red Fuji’ apples were treated with 1-methylcyclopropene (1-MCP) at 1.0 μL/L subjected to modified atmosphere package (MAP), and then stored initially at 0 ℃ for 210 days and subsequently until the end of shelf life after switching to 20 ℃. The results indicated that the apple fruits showed decreased firmness and titratable acid (TA) content and increased soluble solid content (SSC), and developed superficial scald and core and stem-end flesh browning during storage. 1-MCP treatment effectively maintained higher fruit firmness and SSC during cold storage, and reduced CO2 and ethylene contents in the packaging bag. 1-MCP also decreased significantly the incidence of superficial scald and stem-end browning significantly (P < 0.05), as well as the contents of α-farnesene and conjugated trienol in peel. 1-MCP + MAP could maintain the TA content of apples and the fresh color of peel and decrease stem-end browning. Taken together, it was suggested that the 1-MCP + MAP treatment effectively maintained the quality of ‘Red Fuji’ apples during cold storage and subsequent shelf life, and significantly reduced the incidence of superficial scald.

The effects of methyl jasmonate (MeJA) treatment on postharvest grey mould decay, the activities of enzymes involved in reactive oxygen species (ROS) metabolism, defense-related enzymes activities and total phenol and total anthocyanin contents in ‘Elliott’ blueberry were investigated. Blueberry fruits were treated with MeJA at 50 μmol/L, inoculated with Botrytis cinerea and then stored at (1 ± 1) ℃ for 16 days. MeJA treatment resulted in significantly lower disease incidence compared with control fruits. MeJA treatment significantly inhibited the activities of catalase (CAT) and ascorbate peroxidase (APX) and thus resulted in a higher level of H2O2 in the early period of storage. However, MeJA treatment enhanced the activities of phenylalanine ammonialyase (PAL), polyphenoloxidase (PPO) and peroxidase (POD), and induced the synthesis of phenolics and lignin. These results suggest that MeJA treatment can reduce the incidence and severity of grey mould decay by enhancing the disease resistance of blueberry fruit.

This study aimed to evaluate the effects of modified atmosphere packages (MAPs) on quality maintenance of Scophthalmus maximus were packaged under different modified atmospheres (60% CO2 + 5% O2 + 35% N2, 60% CO2 + 30% O2 + 10% N2, and 40% CO2 + 30% O2 + 30% N2) for cold storage at 4 ℃. Changes in sensory evaluation score, total bacterial count, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and drip loss were measured during the storage. Results showed that the shelf-life of air-packaged S. maximus was 4 d, while that of MAP1 (60% CO2 + 5% O2 + 35% N2) treatment was the longest (8 d). High CO2 MAP had better antimicrobial effect and could significantly slow down the rise of pH, total bacterial count and TVB-N, but drip loss became more serious with increasing CO2 concentration. MAP, however, did not obviously inhibit lipid peroxidation in S. maximus but high O2 MAP accelerated lipid peroxidation. After eight days of storage with MAP1, total bacterial count of S. maximus turned out to be 6.69 (lg(CFU/g)), TVB-N was 11.99 mg/100 g, and TBA value was 2.34 mg/100 g. Thus, MAP could effectively extend the shelf-life of S. maximus during refrigerated storage and demonstrated good preservative and antibacterial effects.

This study aimed to examine the influence of 60Co γ-irradiation on the preservation of blueberry fruits. “Bluecrop” blueberries were treated by 60Co γ-irradiation at different doses and then cold stored. Indicators of sensory quality, nutritional quality, respiration and membrane lipid peroxidation in blueberry fruits were regularly assayed during storage. The results showed that 0.5 kGy irradiation was not effective in preserving the quality of blueberries and that treatment at 3.0 kGy accelerated the senescence process of blueberry fruits during the later stages of storage. After irradiation, the contents of total soluble solid (TSS) and soluble acid (TA) in blueberry fruits did not change markedly, whereas the contents of vitamin C (VC) and anthocyanin declined, showing a negative correlation with irradiation dose. On the other hand, respiration rate and ethylene release were increased after irradiation, displaying a positive correlation with dose. It was also found that lipoxygenase (LOX) activity, malondialdehyde (MDA) content and cell membrane permeability were increased slightly compared with CK during the storage of blueberry fruits, irradiation treatments at 1.0–2.5 kGy could, retard fruit senescence and the degradation of nutrients by inhibiting respiration and membrane lipid peroxidation. The effect of 2.5 kGy irradiation on the preservation of blueberry fruits was the best, which could not only effectively reduce the fruit rot rate, but also maintain the nutritional quality of blueberries to the greatest extent. Therefore, 60Co γ-irradiation treatment may be an effective method for preservation of blueberry at low temperature.