Food Bioscience
·
2023
·
IF 5.2
Qianting Liu,Xiaohong Guo,Jiaming Du,Yidan Guo,Xiaocheng Guo,Liping Kou
The deterioration degree of pomegranate husk, aroma components and antioxidant contents of pomegranate juice have important effects on postharvest storage quality and vary among cultivars. At the present study, ‘Tunisia soft seed’, ‘Jingpitian’ and ‘Lishanhong’ cultivars from Shaanxi, China was used as raw materials. They were stored at 4 ± 0.5 °C and 85–90% relative humidity for 90 d which aimed to elucidate storability differences. Both husk changes and storage quality were monitored. Our results showed that ‘Tunisia soft seed’ maintained a good microstructure in husk and possessed a high value of soluble solids/titratable acid ratio and high contents of antioxidants (total phenols , total flavonoids , total anthocyanins , vitamin C) but suffered from high moisture and volatile aroma compounds losses. ‘Jingpitian’ exhibited lower moisture and aroma compounds losses, but showed significant husk browning, micro-cracks widening, lenticels blocking and wax layer disintegrating. ‘Lishanhong’ showed similar fruit quality characteristics to ‘jingpitian’. These findings will contribute to elucidating the appearance change, microstructure and fruit quality differences among cultivars in postharvest pomegranates during cold storage and providing help for enterprises to discriminate and select varieties suitable for fresh sales or storage.
研究领域:
农业科学
·
食品科学
·
植物生理学
✓ 已验证
DOI
高影响因子
Horticulturae
·
2024
·Vol. 10
·期 11
·1144
·
IF 3.1
Mostafa Saeed,Lan Zhao,Ahmed K. Rashwan,Ahmed I. Osman,Zhuyun Chen,Guoyun Wang,Chaochao Zhou,Ting Tu,Ahmed Alabd,Yun Jiao,Zhongshan Gao
Ethylene is an essential indicator of fruit ripening and climacteric or non-climacteric nature. This study investigated the postharvest behavior of five Chinese bayberry cultivars ‘Biqi’, ‘Dongkui’, ‘Fenhong’, ‘Xiazhihong’, and ‘Shuijing’. The fruits were harvested mature and stored at room temperature (25 °C) and under cold storage conditions (4 °C) to investigate the dynamics of ethylene production, firmness, anthocyanin content, and cell wall polysaccharide composition, as well as basic fruit physicochemical characteristics. The results show that Chinese bayberry is a climacteric fruit with ethylene production peaking shortly after harvest, especially at room temperature. Fruit color intensified over time due to anthocyanin accumulation, particularly in the flesh core. Darker cultivars produced more ethylene, which correlated with higher anthocyanin levels. At room temperature, ‘Biqi’ (black) had the highest ethylene production (4.03 µL·kg−1·h−1) and anthocyanin content (0.91 mg/g FW), while ‘Shuijing’, the white cultivar, had the lowest ethylene levels (1.9 µL·kg−1·h−1) and anthocyanin content (0.03 mg/g FW). Firmness significantly decreased at room temperature due to the degradation of hemicellulose and insoluble pectin, whereas cold storage mitigates this effect. After 3 days at room temperature, the average of firmness decreased by 23.7% in the five cultivars, compared to 12.7% under cold storage. Total soluble solids increase during storage, enhancing sweetness, especially at room temperature, with ‘Biqi’ increasing from 9.2 to 10.9% at 4 °C. Titratable acidity slightly decreased over time: the value for ‘Biqi’ decreased from 1.2% to 0.95% at room temperature and 1.1% at 4 °C. Citric, malic, and tartaric acid generally declined at room temperature but stabilized under cold storage. Sucrose, fructose, and glucose increased or remained stable, with significant varietal differences. Our results indicate that storing Chinese bayberry at 4 °C effectively preserves its quality and extends postharvest life. These findings underscore ethylene’s key role in regulating ripening, postharvest quality, and shelf life by influencing fruit color, firmness, and overall consumer appeal.
研究领域:
植物生理学
·
园艺学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jing Zhang,Xuezhen Chen,Qingqing Liu,Meiling Li,Shujuan Feng,Mingyu Lin,Yihui Chen,Hetong Lin
Effects of slightly acidic electrolyzed water (SAEW) on the storability, quality attributes, and reactive oxygen species (ROS) metabolism of litchis were investigated. Results showed that SAEW-treated litchis presented better quality attributes and storability than control litchis. On storage day 5, the commercially acceptable fruit rate of control litchis was 42%, while SAEW-treated litchis displayed 59% higher rate of commercially acceptable fruit, 21% lower pericarp browning index, and 13% lower weight loss percentage than control litchis. Additionally, compared to control litchis, SAEW-treated litchis demonstrated higher activities of SOD, CAT and APX, higher levels of GSH, AsA, DPPH radical scavenging ability, and reducing power, but lower O 2 −· generation rate, lower levels of H 2 O 2 and MDA. These findings indicated that SAEW treatment could elevate antioxidant capacity and ROS scavenging ability, reduce ROS production and accumulation, and lower membrane lipid peroxidation, thereby retaining the quality attributes and storability of litchis.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Xiaogang Wang,Jianye Chen,Sen Cao,Donglan Luo,Liangjie Ba
Pepper is susceptible to softening and decay during storage and transportation, resulting in loss of fruit quality and severely affecting the commercial value of peppers. To investigate the effects of preharvest carvacrol spraying on postharvest antioxidant capacity and fruit softening in peppers, we applied a 0.015 mg/mL carvacrol solution to the peppers and evaluated its influence on antioxidant activity and cell wall metabolism during storage. The results demonstrated that treatment with 0.015 mg/mL carvacrol significantly ( P < 0.05) reduced the weight loss rate by 48.51%, increased titratable acid (TA) content by 47.30%, and effectively maintained chlorophyll levels Additionally, there was a significant reduction in firmness by 13.2%. Carvacrol enhanced the antioxidant capacity of peppers during postharvest storage by augmenting the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and chalcone isomerase (CHI) enzymes, and retarding the accumulation of H 2 O 2 and O 2 •- contents. The application of carvacrol retarded the softening of pepper fruits by delaying the reduction of the pectin, protopectin, soluble pectin, and cellulose content, inhibiting the β -galactosidase ( β -Gal), polygalacturonase (PG), pectin methyl esterase (PME), cellulase (Cx), and glucosidase (GLU) enzyme activities, and reducing the rate of cell wall metabolism during postharvest storage. In the transcriptome WGCNA analysis, a total of 11 distinct modules were identified. Notably, genes associated with antioxidant functions and cell wall metabolism were significantly enriched in the blue-green, blue, green, and brown modules. In conclusion, it can be posited that carvacrol may enhance the antioxidant system of pepper fruits and maintain postharvest storage quality by increasing antioxidant activity and delaying the cell wall metabolism pathways.
研究领域:
植物学
·
食品科学
·
园艺学
✓ 已验证
产品关联
DOI
高影响因子
Current Research in Food Science
·
2022
·
IF 6.269
Kwame Eduam Baiden Frempong,Yan Chen,Lili Liang,Xiaoyan Lin
During post-harvest storage, the cell wall properties are closely associated with the physical, chemical, and biological properties of the fruit. The degradation of pectin in the cell walls and middle lamella is critical to these properties. The effects of calcium chloride (CaCl₂) and 1-methylcyclopropene (1-MCP) combined treatment on the pectin degradation, texture, and peel color of Eureka lemon were investigated during post-harvest storage. The in-situ light microscope analysis, rapid method, and FTIR test were used to investigate the spatial distribution, the pectin content, and its degradation. The results showed a reduction in pectin degradation, by 42 d the CaCl₂ and 1-MCP combined treated fruits presented a 36.7% pectin content loss which was lower than the control which was 48.3%. The treated fruits significantly exhibited enhanced textural properties, delayed weight loss, higher total acids, and improvement of other physicochemical properties in comparison to the control. The treatment deaccelerated the fruit peel color change from green to yellow and also had a better visual appearance on the final day. Overall, the results suggest that the control treatment for pectin degradation can reduce the fruit texture decline and peel color change and maintain a good visual appearance. The influence of pectin degradation on the texture and physicochemical properties of lemon provides a theoretical basis for fruit storage optimization, quality control, and shelf-life extension.
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
Agronomy-Basel
·
2020
·Vol. 10
·期 2
·265
·
IF 2.603
Cheng Zhang,Youhua Long,Jiaohong Li,Ming Li,Deke Xing,Huaming An,Xiaomao Wu,Yanyou Wu
Soft rot caused byBotryosphaeriadothideaandPhomopsissp. is a critical disease in kiwifruit. In order to efficiently control soft rot, a 28.6% chitosan composite film (CCF) containing chitosan, dextrin, ferulic acid, calcium, and auxiliaries was successfully developed. The results showed that CCF had a strong inhibitory effect on mycelia growth ofB. dothideaandPhomopsissp., with mycelial EC50values of 68.11 and 50.34 mg L−1, respectively. The concentration of 0.71–1.42 g L−1CCF had noticeably preventive and curative effects against soft rot. The spray of CCF before pathogen infection effectively reduced the incidence of soft rot, remarkably increased the content of resistance compounds, and activated the activity of defense enzymes. Moreover, it notably enhanced the yield and quality and prolonged the shelf life of kiwifruit. Therefore, the excellent control effects of CCF against soft rot might be associated with its film-forming property and antifungal activity, which prevent infection and induce plant defense mechanisms. The concentration of 0.71–1.42 g L−1CCF was optimal for the field application before the onset of disease symptoms in plants withB. dothideaandPhomopsissp.Keywords:chitosan composite film;kiwifruit;pathogen infection;soft rot;disease resistance;storage quality
研究领域:
植物病理学
·
食品科学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 13
·2106
·
IF 4.7
Yuge Guan,Sainan Lu,Yan Sun,Rentao Zhang,Xinghua Lu,Linjiang Pang,Lei Wang
The Lanzhou lily is a regionally distinctive vegetable; the emergence of lightly processed lilies has addressed the inconvenience of consuming fresh lilies. However, the cleaning and impurity removal during the processing of lightly processed lily may strip off its original protective barrier and affect the edible quality. As one of the preservation methods, tea tree essential oil (TTEO) has the characteristics of being green, safe, and efficient preservative properties. This study focused on investigating the effects of different concentrations (25 μL/L, 50 μL/L, and 100 μL/L) of TTEO on the quality and microbiological safety of lightly processed lily. The results showed that compared with the control, appropriate concentrations of TTEO treatment could delay weight loss, improve appearance, firmness, and sensory quality, and maintain microbiological safety with the best effect observed at 50 μL/L. Meanwhile, TTEO treatment induced phenylalanine ammonia-lyase activity, thereby increasing the total phenolic content. Furthermore, TTEO enhanced the superoxide dismutase (SOD) and ascorbate peroxidase (APX) activity, which reduced O2-· production rate and H2O2content. TTEO inhibited lipoxygenase (LOX) activity, reducing the relative conductivity and malondialdehyde content, thereby delaying lipid peroxidation and quality deterioration. This indicates that TTEO could enhance antioxidant capacity by regulating reactive oxygen species (ROS) metabolism and delay the quality deterioration of lightly processed lily by inhibiting lipid peroxidation.
研究领域:
食品科学
·
植物生理学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Heyun Zhang,Huan Zhang,Jihong Huang,Liping Du,Lijuan Ma,Juan Wang,Yurong Xing,Xiaorui Song
Fu brick tea (FBT) is prized for its unique aroma, yet the dynamic evolution of its key aroma-active compounds during storage remains unclear. To investigate this dynamic change, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory omics analysis were employed for the comprehensive characterization of aroma-active compounds in five FBT samples. A total of 47 aroma-active compounds were detected, 15 of which were further determined as the key aroma-active compounds based on high flavor dilution (FD) factors, aroma intensities (AI), and odor activity value (OAV). Notably, although dihydroactindiolide exhibited high contents in HF15-HF19 (1733-2156 µg/kg), it was not classified as a key aroma compound. Multivariate statistical analysis revealed that the “stale” aroma attribute was strongly associated with aged FBT samples, while “minty” and “grassy” attributes were characteristic of newly produced FBT. Furthermore, aroma recombination and omission tests combined sensory evaluation confirmed that hexanal, 2-hexenal, ( E, E )-2,4-hexadienal, ( E, Z )-2,6-nonadienal, safranal, ( E, E )-2,4-nonadien-1-al, β -ionone, linalool and cedrol played decisive roles in constructing the overall aroma profile of FBT. This research provides detailed insights into the evolution of FBT aroma during storage, which can serve as a theoretical basis for optimizing FBT storage processes and improving its quality stability.
✓ 已验证
DOI
高影响因子
Frontiers in Plant Science
·
2021
·
IF 5.754
Hua Huang,Ling Wang,Diyang Qiu,Nan Zhang,Fangcheng Bi
The plant cuticle covers almost all the outermost surface of aerial plant organs, which play a primary function in limiting water loss and responding to the environmental interactions. Banana fruit is susceptible to thermal changes with chilling injury below 13°C and green ripening over 25°C. Herein, the changes of surface morphology, chemical compositions of cuticle, and the relative expression of cuticle biosynthesis genes in banana fruit under low-temperature storage were investigated. Banana fruit exhibited chilling injury rapidly with browned peel appearance stored at 4°C for 6 days. The surface altered apparently from the clear plateau with micro-crystals to smooth appearance. As compared to normal ones, the overall coverage of the main cuticle pattern of waxes and cutin monomers increased about 22% and 35%, respectively, in browned banana stored under low temperature at 6 days. Fatty acids (C 16 –C 18 ) and ω-OH, mid-chain-epoxy fatty acids (C 18 ) dominated cutin monomers. The monomers of fatty acids, the low abundant ω, mid-chain-diOH fatty acids, and 2-hydroxy fatty acids increased remarkably under low temperature. The cuticular waxes were dominated by fatty acids (> C 19 ), n -alkanes, and triterpenoids; and the fatty acids and aldehydes were shifted to increase accompanied by the chilling injury. Furthermore, RNA-seq highlighted 111 cuticle-related genes involved in fatty acid elongation, biosynthesis of very-long-chain (VLC) aliphatics, triterpenoids, and cutin monomers, and lipid-transfer proteins were significantly differentially regulated by low temperature in banana. Results obtained indicate that the cuticle covering on the fruit surface was also involved to respond to the chilling injury of banana fruit after harvest. These findings provide useful insights to link the cuticle on the basis of morphology, chemical composition changes, and their biosynthesis regulations in response to the thermal stress of fruit during storage.
研究领域:
植物科学
·
农业科学
·
分子生物学
✓ 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
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2025
·
IF 6.8
Md Saikat Hossain Bhuiyan,Wenxia Wang,Jin Gao,Xiaochen Jia,Hu Zhao,Md Mijanur Rahman Rajib,Heng Yin
The rapid degradation of the cell wall leads to firmness loss in fruit, resulting in a shorter shelf life and quality deterioration. Here, we evaluated the impact of preharvest foliar application of alginate oligosaccharides (AOS) on a perishable fruit kiwiberry ( Actinidia arguta ) over a 42 d storage period using physiological, molecular, and biochemical approaches. The selected plants were sprayed with the AOS solution 15 d before harvest, covering both the leaves and fruit surfaces. The preharvest AOS application significantly reduced decay incidence by about 60 %, maintained nearly twice the firmness, and 22 % less weight loss compared with control fruit after 42 d of storage. Transcriptome analysis reveals that AOS treatment downregulates the genes related to cell wall degradation. Moreover, biochemical analysis indicates that preharvest application suppressed the activation of cell wall degrading enzymes, reduced the solubilization of cell wall polysaccharides, and preserved their monosaccharide composition. These results reveal that preharvest application of AOS ensured the storability of kiwiberry by controlling cell wall degradation enzymes and gene expression. These findings highlight the significant potentiality of AOS preharvest treatments for delaying postharvest softening of kiwiberry.
✓ 已验证
产品关联
DOI
高影响因子
Plants-Basel
·
2024
·Vol. 13
·期 21
·3061
·
IF 4
Rob Md Mahfuzur,Dongmei Han,Jianhang Xu,Yuqiong Lin,Xiaomeng Guo,Tao Luo,Zhenxian Wu,Shilian Huang,Xinmin Lv,Junbin Wei
SO 2 fumigation treatment (commonly known as sulfur treatment, ST) is a key method in the postharvest preservation of imported and exported fresh longan fruits, effectively reducing pericarp browning and enhancing color. Nonetheless, distinctive aromas, often referred to as “sulfur flavor”, may develop in the aril during the extended preservation period. This study employed “Caopu” longan as the test material and patented SO 2 -releasing paper (ZL201610227848.7) as a treatment to perform a 35-day low-temperature (5 °C) storage of the fruit. The changes in glucosinolates (GSLs) and associated metabolites in the aril of treated fruit (ST) were examined utilizing ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) detection and widely targeted metabolomics technology. The findings indicated that following 35 days of storage, nearly all control (CK) fruit pericarp turned to brown, resulting in an edible fruit rate of 75.41% and a commercial fruit rate of 0%. In contrast, the treated (ST) fruit demonstrated an edible fruit rate and a commercial rate of 99.44%, while the pericarp color changed from dark yellow-brown to light earthy yellow. The sulfur-containing metabolites identified in longan fruit aril predominantly consist of amino acids and their derivatives (60.44%), followed by alkaloids (15.38%), nucleotides and their derivatives (1.10%), and other types (23.08%), which include GSLs. SO 2 treatment significantly reduced the content of oxidized glutathione in fruit aril but increased the content of GSLs and related amino acids and their derivatives. Via screening, 19 differential sulfur-containing metabolites were obtained between ST and CK, including 11 GSLs. The identified differential metabolites of GSLs were all increased, primarily comprising aliphatic GSLs, such as 1-hydroxymethyl glucosinolate, 2-Propenyl glucosinolate (Sinigrin), and 4-Methylsulfinylbutyl glucosinolate (Glucoraphanin). Pathway analysis showed that these differential metabolites were mainly involved in coenzyme factor synthesis, cysteine and methionine metabolism, and amino acid synthesis, among other pathways. To the best of our knowledge, this is the first study to reveal the causes of the special flavor of longan aril after SO 2 treatment, which is a great concern for longan consumers. Moreover, this study provides a scientific basis for exploring the reasons and mechanisms for the development of the sulfur flavor in the SO 2 -treated fruits during postharvest storage.
研究领域:
食品科学
·
采后技术
·
代谢组学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）