JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Jin Chen,Yanru Zhang,Feifei Liu,Jianle Chen,Yujing Sun,Xingqian Ye,Donghong Liu,Huan Cheng
This study was to investigate the effects of different nonthermal treatments on quality attributes, anthocyanin profiles, and gene expressions related to anthocyanin biosynthesis during low-temperature storage, including pulsed light (PL), magnetic energy (ME), and ultrasound (US). Among these treatments, 1 min US treatment was the most effective method for improving fruit quality and increasing total anthocyanin contents (by 29.89 ± 3.32%) as well as individual anthocyanins during low-temperature storage of 28 days. This treatment resulted in high color intensity, intact cellular architectures, and positive sensory evaluation. In contrast, PL and ME treatments displayed negative effects on quality improvement, leading to the destruction of cell architectures and inhibiting anthocyanin levels. Furthermore, qPCR analysis revealed that the structural genes (C4H, CHS1, CHS2, CHI, F3H, ANS, and GST) related to anthocyanin biosynthesis and transport were the target genes and upregulated in response to the cavitation effect of US treatment.
研究领域:
食品科学
·
植物生理学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jin Chen,Feifei Liu,Balarabe B. Ismail,Wenjun Wang,Enbo Xu,Haibo Pan,Xingqian Ye,Donghong Liu,Huan Cheng
Health-promoting anthocyanins in blood oranges can be enriched via appropriate postharvest storage conditions. Here, we explored the changes of anthocyanin accumulation and volatile profiles of Tarocco blood oranges ( Citrus sinensis L. Osbeck) treated by the low temperature alone and combined with ethephon (2 mg/mL) during 50 days of storage. The combination treatment of ethephon and low temperature (8 o C) significantly enhanced the levels of total anthocyanins (10.91 ± 0.25 mg/100 g) and individual cyanidin derivatives relative to low-temperature treatment alone. The increases of six cyanidin derivatives and three delphinidin derivatives identified by LC-MS/Q-TOF were consistent with the variation in total anthocyanins. Ethyl butanoate, ethyl 2-methylbutyrate, ethyl hexanoate, ethyl undecanoate, linalool, and d -limonene were identified as main contributors to overall aroma of fresh blood oranges. Volatile compositions and concentrations were decreased under different treatments of ethephon and temperatures, while ethephon could alleviate the loss of activity volatiles during cold storage.
研究领域:
园艺学
·
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jin Chen,Yanru Zhang,Feifei Liu,Jianle Chen,Wenjun Wang,Dan Wu,Xingqian Ye,Donghong Liu,Huan Cheng
To explore the optimal early harvest time similar to the ripe fruit qualities, the effects of storage temperatures on maturity indexes, weight losses, colour parameters, anthocyanin profiles, volatile and taste components of blood oranges at six different maturity levels were investigated. Total anthocyanin contents of cold-treated fruits increased to or exceed that of ripe fruits (0.24 ± 0.12 mg/100 g), and fruits harvested from 260 d and 280 d after anthesis shared similar individual anthocyanin profiles to ripe fruits during storage at 8 °C for 30 d and 20 d (III-30 d and IV-20 d groups), respectively. Moreover, comparative analyses of e-nose and e-tongue demonstrated the distances of volatile components and scores of taste attributes including sourness, saltiness, bitterness, sweetness, and umami in III-30 d and IV-20 d groups were close to that of ripe fruits, indicating that the fruits could be sold about 20 to 30 d ahead of the season.
研究领域:
园艺学
·
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Integrative Agriculture
·
2022
·
IF 4.384
Ji-chun ZHAO,Miao AO,Xiao-qin HE,Wei-zhou LI,Li-li DENG,Kai-fang ZENG,Jian MING
Citrus fruits are rich in phenolic compounds that possess several health benefits. However, few studies have focused on the changes in phenolic compounds in citrus fruits during postharvest storage. This study dynamically monitored the phenolic content, components and antioxidant activity of ‘Tarocco’ blood oranges during a period of 12-week cold storage and on-tree storage, respectively. We investigated the alteration mechanism of phenolic compounds in blood oranges by evaluating phenylpropanoid pathway-related enzyme activities and gene expression. Results showed that flavanones were the main phenolic compounds in blood oranges. Both storage methods mainly stimulated the accumulation of phenolic acids to improve total phenolic content, which reached the maximum at week 12. Nonetheless, blood oranges had a higher phenolic content and antioxidant activity under on-tree storage than cold storage. Furthermore, the enzyme activities and gene expression of the phenylpropanoid pathway demonstrated that the accumulation of phenolics in blood oranges during storage was highly related to the activation of the phenylpropanoid pathway. These results demonstrate that on-tree storage is a potential approach for extending the supply period of blood orange from the perspective of phenolic compounds.
研究领域:
采后生理学
·
食品科学
·
植物生物化学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Runan Zhao,Jin Chen,Songfeng Yu,Ruihao Niu,Zhehao Yang,Han Wang,Huan Cheng,Xingqian Ye,Donghong Liu,Wenjun Wang
Novel multifunctional food packaging was developed by incorporating blood orange anthocyanins (BOA) and thyme oil (TO) emulsion into a chitosan-gum Arabic film matrix. The basic properties, pH/volatile acid sensitivity, and functional characteristics of the multifunctional films were investigated. BOA solution illustrated significant color variations (from pink to violet to yellow) under different pH environments. The incorporation of anthocyanin and emulsion enhanced the UV–vis blocking, which made the film block almost all UV light. Meanwhile, the multifunctional film had stronger mechanical strength and thermal stability, whose elongation at break reached 76.1%, and the maximum degradation temperature raised to 305 °C. The incorporation of TO emulsion significantly enhanced the films' water resistance and made the water vapor barrier properties of the films reduce to 6.34 × 10 −11 g/Pa•h•m. In addition, the multifunctional films exhibited noticeable changes of color in acid/alkaline environments within a short time interval, which could be easy to distinguish by naked eyes. The addition of emulsion made the multifunctional films slow-release of thyme oil, which significantly improved the antioxidant and dynamic antibacterial capacity of the films. Finally, the multifunctional films effectively extended the shelf-life of milk at 25 °C and visually monitored freshness through the color changes in real-time. This knowledge provides a new perspective and idea to develop multifunctional food packaging materials with preservation and monitoring functions.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）