Food Chemistry-X
·
2025
·
IF 8.2
Xiaoying Li,Gang Li,Haijing Wang,Chunsheng Liu,Chunrui Rong,Fuhang Song,Caixia Chen,Junkai Wu
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
研究领域:
食品科学
·
植物生理学
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产品关联
DOI
PubMed
高影响因子
Horticultural Plant Journal
·
2025
·
IF 6.2
Wenyi Duan,Zhenyu Yao,Chengkui Qiao,Junren Meng,Shihang Sun,Lei Pan,Liang Niu,Guochao Cui,Zhiqiang Wang,Wenfang Zeng
Volatile organic compounds (VOCs) are the main chemical compounds that determine the characteristic aroma and flavor of fruit. In this study, we identified a total of 97 VOCs, including 5 C6 compounds, 12 aldehydes, 4 alcohols, 10 esters, 13 lactones, 18 terpenes, 8 norisoprenoids, 8 ketones, 3 hydrocarbons, 8 phenylalanine derivates, and 8 other compounds, in 60 peach cultivars using headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrophotometry (GC-MS). A wide range of VOCs were detected in these germplasm resources with respect to both quantity and concentration. Correlation analysis with different physiological traits demonstrated that the genetic background exerts a significant influence on the composition and content of VOCs among peach cultivars. For example, the content of norisoprenoid was significantly lower in yellow-fleshed peach than in white-fleshed peach, and lactones were almost undetectable in stony hard peach. Among the 97 VOCs, 26 exhibited odor activity values (OAVs) exceeding 1, suggesting that these compounds act as key odorants in the peach VOC composition. Moreover, six structural genes associated with the synthesis of γ-decalactone and ( Z )-3-hexenyl acetate and five genes linked to aldehyde and 1-octen-3-one biosynthesis were identified through weighted gene co-expression network analysis (WGCNA). Additionally, 15 transcription factors (TFs) were identified as potentially regulating VOC synthesis. Overall, these data provide insight into the factors contributing to the differences in aroma qualities among peach cultivars, which can help to promote the development of peach breeding.
研究领域:
植物学
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遗传学
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分子生物学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiaoying Li,Chunsheng Liu,Junkai Wu,Kai Su,Xiao Xiao,Libin Zhang,B. Loye Eberhart,Caixia Chen,Fuhang Song
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: ‘Jiucui (JC)’, ‘Zhongyoupan No. 9 (ZYP9)’ and ‘Zhongyou No. 8 (ZY8)’. The classes and contents of VOCs changed significantly during fruit ripening. The representative VOC changes were categorized into three developmental stages, with the lowest volatile content observed during the middle stage. At maturity, ester-related volatiles increased significantly, dominating the VOC profiles and accounting for 78 %, 82 % and 88 % in JC, ZYP9 and ZY8, respectively, while alcohols decreased dramatically. Multivariate analysis identified 23, 21 and 20 potential volatile markers in JC, ZYP9 and ZY8, respectively, with 9 shared markers distinguishing the different developmental stages. Odor activity values (OAVs) and olfactometry analysis highlighted 36, 29, and 26 aroma-active compounds (OAV > 1) across the cultivars, with key contributors to the mature peach aroma including hexyl acetate (OAV 860–2896), ( E )-2-hexenyl acetate, ( Z )-3-hexenyl acetate, ( E )-3-hexenyl acetate, linalool, and γ -decalactone. The fruity aroma intensified as ripening progressed, with ZY8, a cultivar with a longer maturation cycle, exhibiting the highest odor intensity. This study offers insights into the dynamic changes in VOC profiles during peach development, highlighting key aroma-active compounds and their stage-specific variations.
研究领域:
植物学
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食品科学
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园艺学
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产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Cao Zhaoxin,Su Jingyi,Luo Yali,Wang Xinyu,Liu Zhiming,Chen Yanqi,Zou Yijing,Shen Wen,Ge Xuemei
Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long-term storage and use. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method, and response surface analysis was carried out, which gave a high encapsulation rate (63.58 ± 3.74%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, polyethylene glycol (PEG) composite carvacrol-inclusive preservation paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola , the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables. Graphical Abstract
研究领域:
食品科学
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植物化学
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农业工程
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产品关联
DOI
高影响因子
Food Analytical Methods
·
2019
·Vol. 12
·期 9
·2094-2105
·
IF 2.413
Yaseen Tehseen,Pu Hongbin,Sun Da-Wen
The sensitivity of surface-enhanced Raman spectroscopy (SERS) extremely relies on experimental parameters including pH and aggregating agents. Using Au@Ag nanoparticles (NPs) with 26 nm Au core size and 6 nm Ag shell thickness as the substrate, the effect of cationic (Ca 2+ , K + , Na + ) and anionic (Cl − , Br − ) aggregating agents was investigated on the SERS detection of phosalone. The optimum concentrations of the aggregating agents in relation to the maximum SERS intensity differed broadly from 1 × 10 −2 mol/L for CaBr 2 to 1 × 10 1 mol/L for KCl. Both anions and cations greatly affected the SERS enhancement. With employing Br − as the anion, Ca 2+ and K + showed the maximum SERS intensities for phosalone, while using Ca 2+ as the cation, Br − produced the maximum SERS enhancement. Among these aggregating agent combinations, the maximum SERS enhancement was achieved by employing 1 × 10 −2 mol/L CaBr 2 at pH 3.0. The detection limits of phosalone in standard solution and peach were 0.02 mg/L and 0.2 mg/kg, respectively. This study demonstrated that the Au@Ag NP-based SERS approach could be used as a sensitive, rapid, and simple method for detecting trace contaminants in food matrices.
研究领域:
分析化学
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食品科学
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纳米技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xuejiao Xu,Xinlin Peng,Chen Huan,Jie Chen,Yuecheng Meng,Sheng Fang
This work fabricated natamycin-loaded zein-casein nanoparticles (N-Z/C NPs) by a pH-driven approach and applied to control postharvest peach brown rot caused by Monilinia fructicola . When casein and phosphoric acid were used as a stabilizer and neutralizing acid, respectively, NPs with mean particle sizes < 100 nm and zeta-potentials < −30 mV could be obtained. The NPs could increase the aqueous dispersibility of natamycin and showed high stability against environmental changes, which could be attributed to both hydrophobic stacking and hydrogen bonds between natamycin and zein. Besides, the effects of N-Z/C NPs on the storage of peach were assessed in vitro and in vivo . Nanoencapsulation did not affect the antifungal activities of natamycin. The NPs with 20 and 80 µg/mL of natamycin could basically inhibit the spore germination and mycelial growth of M. fructicola , respectively. The N-Z/C NPs coatings exhibited better results than natamycin in controlling of peach brown rot.
研究领域:
食品科学
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纳米技术
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植物病理学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry: Molecular Sciences
·
2025
·
IF 4.7
Zhen Wang,Wan-Ken Chen,Kai-Ye Shi,Le-Ying Yan,Song-Li Han,Hui Zhou,Gai-Fang Yao,Hong Wang,Pedro Garcia-Caparros,Hua Zhang
Biaxially oriented polyethylene (BOPE) is a high-strength, lightweight polyethylene material with superior barrier properties. In this study, peaches were packaged using either polyethylene (PE) or BOPE film. The peaches packaged in BOPE film maintained better firmness, color retention, antioxidant content, and nutritional quality than control peaches and those packaged in PE film. Transcriptome sequencing revealed 1041 differentially expressed genes in BOPE-packaged fruit compared with that in the control, and these were enriched in the pyruvate metabolism, flavonoid biosynthesis, and glutathione metabolism pathways. Physiological analyses demonstrated that BOPE packaging reduced malondialdehyde accumulation and increased peroxidase and phenylalanine ammonia-lyase activity, potentially limiting membrane peroxidation and senescence. BOPE-packaged fruit also retained higher levels of soluble sugars, reducing sugars, free amino acids, and proline, which are critical for fruit flavor and stress adaptation. Together, these results underscore the potential of BOPE as a novel packaging material for the preservation of fruits and vegetables.
研究领域:
食品科学
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材料科学
·
园艺学
·
采后生理学
·
基因组学
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产品关联
DOI
PubMed
高影响因子
TALANTA
·
2018
·
IF 4.244
Tehseen Yaseen,Hongbin Pu,Da-Wen Sun
Fast sampling and multicomponent detections are important in the analysis of pesticide residues detection. In this work, surface-enhanced Raman scattering (SERS) method based on silver-coated gold nanoparticles (Au@Ag NPs) was used to simultaneously detect multi-class pesticide residues such as thiacloprid (carbamate), profenofos (organophosphate) and oxamyl (neonicotinoid) in standard solution and peach fruit. The Au@Ag NPs with 26 nm Au core size and 6 nm Ag shell thickness exhibited significant Raman enhancement, especially by the creation of hot spots through NPs aggregation induced by the connection between Au@Ag NPs and target molecules. The findings demonstrated that the characteristic wavenumber of the pesticides (thiacloprid, profenofos, and oxamyl) could be precisely identified using the SERS method. Compared with earlier studies, the current approach was rapid, inexpensive and without lengthy sample pretreatment. Moreover, the results revealed that the limit of detection (LOD) was 0.1 mg/kg for thiacloprid obtained in the peach extract with determination coefficient (R 2 ) of 0.986. Additionally, LOD for both profenofos and oxamyl was 0.01 mg/kg with a determination coefficient (R 2 ) of 0.985 and 0.988, respectively. Good recovery percentage (78.6–162.0%) showed the high SERS activity with better accuracy for the detection of the thiacloprid, profenofos, and oxamyl in peach. The results of this study could offer a promising SERS platform for simultaneous detection of other contaminants such as thiacloprid, profenofos and oxamyl in multifaceted food matrices.
研究领域:
分析化学
·
食品科学
·
纳米技术
·
环境科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）