BIOLOGICAL CONTROL
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2019
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IF 2.607
Xiaoyu Zhang,Zhenfeng Gao,Xinxian Zhang,Wenbin Bai,Lixin Zhang,Hongbin Pei,Yongjie Zhang
Post-harvest diseases of raspberries affect their storage and subsequently the ability to provide consumers with fresh products. The antifungal activity of microbial volatile organic compounds (MVOCs) against both pre and postharvest diseases has previously been demonstrated, but the control of raspberry postharvest diseases caused by Botrytis cinerea and Rhizopus stolonifer using MVOCs has not been extensively studied. We have thus investigated the effects of Bacillus siamensis G-3 volatile organic compounds (VOCs) on controlling the diseases caused by B. cinerea and R. stolonifer . Bioassays of the VOCs of B. siamensis G-3 exhibited significant control effects (89.4%) on the two pathogens. The VOCs composition was studied with solid phase micro extraction and GC/mass spectrometry (SPME-GC-MS), and 22 VOCs, different from the controls, were identified. Among these compounds, only 2, 6-di- tert -butyl-4-methylphenol (BHT), and 2,4-di- tert -butylphenol (2,4-DTBP) had significant control effects on the pathogens (* P < 0.05), 52.38 and 93.33%, respectively, compared with the controls in vivo . With the 2,4-DTBP treatments, the raspberries could be stored for 20 d at 0 °C, with the disease rate maintained at ∼10%. In addition, we have reported for the first time, that 2,4-DTBP may be a better preservative than BHT and could be used as a bio-fumigant for controlling raspberry postharvest diseases caused by B. cinerea and R. stolonifer in vivo .
研究领域:
植物病理学
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食品科学
✓ 已验证
DOI
高影响因子
MOLECULES
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2024
·Vol. 29
·期 5
·1046
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IF 4.2
Xiurong Ju,Tao Chen,Yutao Ding,Dan Yu,Jingyu Zhang,Ruyuan Zhang,Yang Zhang,Xinyu Wang,Tao Xu,Jiayou Li
TheHibiscus manihotL. (HML) Medic, an edible hibiscus of the Malvaceae family, is abundant with flavonoids. The study investigated howRhizopus-arrhizus-31-assisted pretreatment affects the extraction and bioactivity of flavonoids from HML. The fiber structure of the fermented flavonoid sample (RFF) appears looser, more porous, and more disordered than the unfermented flavonoid sample (RUF). RFF demonstrates milder conditions and yields higher extraction rates. According to the Box–Behnken response surface optimization experiment, the optimal conditions for RFF include a material–liquid ratio of 1:41 g/mL, a 2 h extraction time, a 57% ethanol concentration, and an extraction temperature of 800 °C, resulting in a 3.69% extraction yield, which is 39.25% higher than that of RUF. Additionally, RFF exhibits greater activity than RUF in the radical-scavenging system. The IC50 values for DPPH, OH, and ABTS radicals are 83.43 μg/mL and 82.62 μg/mL, 208.38 μg/mL and 175.99 μg/mL, and 108.59 μg/mL and 75.39 μg/mL for RUF and RFF, respectively. UPLC-QTOF-MS analysis of the active components in the HML flavonoid sample revealed significant differences in the chromatograms of RUF and RFF, indicating that biofermentation led to substantial changes in composition and content from HML.
研究领域:
药用植物学
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生物技术
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食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Zhongai Chen,Chen Chen,Run Yang,Hanshi Jin,Beining Liu,Zhirong Wang,Yumei Tan,Qiaoli Xue,Yongjin Hu
Sufu, a traditional fermented soybean product, known for its cheese-like texture, has not been extensively studied regarding the mechanisms responsible for the formation of this unique texture in sufu gels. In order to explore this phenomenon, an analysis was conducted on the texture, physicochemical properties, and microstructure of sufu gels fermented by mucor racemosus at different intervals. The findings indicated no significant difference in water holding capacity (WHC) of sufu gel at 0 h, 24 h, and 48 h, but a notable increase in WHC was observed at 72 h and 96 h ( p<0.05 ). The hardness of sufu gel at 72 h and 96 h was found to be low, with values of 4.8± 0.56 N and 4.99± 0.54 N, respectively, indicating a soft texture of sufu. The peak of protease activity at 48 h was 38.19 U/g. Following fermentation for 24 h and 48 h, the secondary structure of sufu gel was predominantly composed of β-sheet, while α-helix was the primary secondary structure at 72 h and 96 h. Analysis using the scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) analysis revealed the network-like structures present in sufu gel. These findings offer valuable insights for enhancing gel properties and sensory characteristics.
研究领域:
食品科学
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微生物学
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生物技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）