1
|
Li R, Rosado-Souza L, Sampathkumar A, Fernie AR. The relationship between cell wall and postharvest physiological deterioration of fresh produce. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 210:108568. [PMID: 38581806 DOI: 10.1016/j.plaphy.2024.108568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 03/08/2024] [Accepted: 03/25/2024] [Indexed: 04/08/2024]
Abstract
Postharvest physiological deterioration (PPD) reduces the availability and economic value of fresh produces, resulting in the waste of agricultural products and becoming a worldwide problem. Therefore, many studies have been carried out at the anatomical structural, physiological and biochemical levels and molecular levels of PPD of fresh produces to seek ways to manage the postharvest quality of fresh produce. The cell wall is the outermost structure of a plant cell and as such represents the first barrier to prevent external microorganisms and other injuries. Many studies on postharvest quality of crop storage organs relate to changes in plant cell wall-related components. Indeed, these studies evidence the non-negligible role of the plant cell wall in postharvest storage ability. However, the relationship between cell wall metabolism and postharvest deterioration of fresh produces has not been well summarized. In this review, we summarize the structural changes of cell walls in different types of PPD, metabolic changes, and the possible molecular mechanism regulating cell wall metabolism in PPD of fresh produce. This review provides a basis for further research on delaying the occurrence of PPD of fresh produce.
Collapse
Affiliation(s)
- Ruimei Li
- National Key Laboratory for Tropical Crop Breeding, Sanya Research Institute/Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Sanya, China; Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Laise Rosado-Souza
- Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Arun Sampathkumar
- Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany
| | - Alisdair R Fernie
- Max Planck Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476, Potsdam-Golm, Germany.
| |
Collapse
|
2
|
Wang L, Wang W, Shan J, Li C, Suo H, Liu J, An K, Li X, Xiong X. A Genome-Wide View of the Transcriptome Dynamics of Fresh-Cut Potato Tubers. Genes (Basel) 2023; 14:genes14010181. [PMID: 36672922 PMCID: PMC9859442 DOI: 10.3390/genes14010181] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/09/2022] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food. To reveal the physiological changes in fresh-cut potato tubers at the molecular level, a transcriptome analysis of potato tubers after cutting was carried out. A total of 10,872, 10,449, and 11,880 differentially expressed genes (DEGs) were identified at 4 h, 12 h and 24 h after cutting, respectively. More than 87.5% of these DEGs were classified into the categories of biological process (BP) and molecular function (MF) based on Gene Ontology (GO) analysis. There was a difference in the response to cutting at different stages after the cutting of potato tubers. The genes related to the phenol and fatty biosynthesis pathways, which are responsible for enzymatic browning and wound healing in potato tubers, were significantly enriched at 0-24 h after cutting. Most genes related to the enzymatic browning of potato tubers were up-regulated in response to cut-wounding. Plant hormone biosynthesis, signal molecular biosynthesis and transduction-related genes, such as gibberelin (GA), cytokinin (CK), ethylene (ET), auxin (IAA), jasmonic acid (JA), salicylic (SA), and Respiratory burst oxidase (Rboh) significantly changed at the early stage after cutting. In addition, the transcription factors involved in the wound response were the most abundant at the early stage after cutting. The transcription factor with the greatest response to injury was MYB, followed by AP2-EREBP, C3H and WRKY. This study revealed the physiological changes at the molecular level of fresh-cut potato tubers after cutting. This information is needed for developing a better approach to enhancing the postharvest shelf life of fresh processed potato and the breeding of potato plants that are resistant to enzymatic browning.
Collapse
Affiliation(s)
- Li Wang
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Wanxing Wang
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jianwei Shan
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Chengchen Li
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Haicui Suo
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Jitao Liu
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Kang An
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xiaobo Li
- Provincial Key Laboratory of Crops Genetic Improvement, Research Institute of Crops, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
- Correspondence: (X.L.); (X.X.)
| | - Xingyao Xiong
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
- Correspondence: (X.L.); (X.X.)
| |
Collapse
|
3
|
In Vitro Prevention of Browning in Persian Walnut (Juglans regia L.) cv. Sulaiman. INTERNATIONAL JOURNAL OF PLANT BIOLOGY 2022. [DOI: 10.3390/ijpb13030027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The present investigation was undertaken to standardize the media and the anti-browning regime in order to minimize the phenolic browning of an in vitro culture of Persian walnut cv. Sulaiman. The experiments involved two types of explants, forced and unforced shoot tips, two types of media, Driver and Kuniyuki Walnut (DKW) medium andMurashige and Skooģs (MS) medium, and three types of anti-browning agents, namely, Polyvinylpyrrolidone, ascorbic acid and activated charcoal at 150, 350 and 550 mg/L each. The investigation was replicated thrice under a completely randomized design. Forced shoot tips of cv. Sulaiman on DKW medium showed the best performance in terms of least browning (13.6 ± 10.5%) and highest survival percentage of explants (74.5 ± 2.4%) when treated with ascorbic acid at 550 mg/L. However, unforced shoot tips in MS medium did not perform well and manifested maximum browning (52.9 ± 5.2%). Based on the results, we conclude that incorporation of ascorbic acid in the DKW medium significantly reduced the media and explant browning, thus, it could set the basis of successful in vitro-propagation of walnuts.
Collapse
|
4
|
Khuwijitjaru P, Somkane S, Nakagawa K, Mahayothee B. Osmotic Dehydration, Drying Kinetics, and Quality Attributes of Osmotic Hot Air-Dried Mango as Affected by Initial Frozen Storage. Foods 2022; 11:489. [PMID: 35159639 PMCID: PMC8834474 DOI: 10.3390/foods11030489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/02/2022] [Accepted: 02/05/2022] [Indexed: 01/19/2023] Open
Abstract
Using frozen mango for osmotic hot air drying is still uncommon due to a lack of knowledge on the effect of the freezing process on the final product's quality attributes. This study aimed to investigate the effect of the freezing method (slow and quick freezing) and frozen storage time at -18 °C (0, 1, and 2 months) on mass transfer kinetics during osmotic dehydration, drying kinetics during hot air drying, and final quality attributes of the dried mango. The results indicated that Peleg's model could describe the water loss and solid gain during the osmotic dehydration in a 38° Brix sugar solution. Freezing before osmotic dehydration reduced the water loss rate while increasing the solid uptake content. Frozen mangoes showed slightly higher drying rates at 50 and 60 °C than the fresh ones. Freezing and frozen storage also retarded the browning reaction and polyphenol oxidase activities. The osmotic-dried mango obtained from frozen mangoes showed a chewy and gummy texture, which could be considered a distinctive texture characteristic for dried mango.
Collapse
Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Supawadee Somkane
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| | - Kyuya Nakagawa
- Department of Chemical Engineering, Faculty of Engineering, Kyoto University, Katsura, Nishikyo-ku, Kyoto 615-8510, Japan;
| | - Busarakorn Mahayothee
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (S.S.)
| |
Collapse
|
5
|
Combination treatment including irradiation improved the keeping quality of bitter melon (Momordica charantia L) with retention of functional bioactives while fulfilling phytosanitary requirement for export. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
6
|
Effects of ultrasound and gamma irradiation on quality maintenance of fresh Lentinula edodes during cold storage. Food Chem 2021; 373:131478. [PMID: 34731791 DOI: 10.1016/j.foodchem.2021.131478] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 09/26/2021] [Accepted: 10/23/2021] [Indexed: 12/24/2022]
Abstract
Microbial infection, senescence and water losses result in serious quality deterioration of postharvest mushrooms. The aim of this study was to investigate the impact of ultrasound treatment (US), gamma irradiation treatment (GI) and their combination on quality maintenance of fresh Lentinula edodes during storage. The results showed that US + GI was the most effective approach to maintaining the quality of mushrooms. US + GI reduced natural microflora present on L. edodes, such as total number of colonies, molds, yeasts, Pseudomonas and Enterobacteriaceae. Furthermore, US + GI stimulated phenylalanine ammonia lyase, maintained the highest level of total phenolic content (733.63 mg GAE/kg on Day 4), and postponed the occurrence of reduced ascorbic acid (33.7% retention relative to the control), which contributed to strengthening the antioxidant capacity. Additionally, US + GI retarded water mobility and loss. In brief, the US + GI in this study is an effective hurdle technology for preserving the quality of fresh L. edodes during storage.
Collapse
|
7
|
Zhang L, Wu CL, Yang P, Wang YC, Zhang LL, Yang XY. Chilling injury mechanism of hardy kiwifruit (Actinidia arguta) was revealed by proteome of label-free techniques. J Food Biochem 2021; 45:e13897. [PMID: 34390016 DOI: 10.1111/jfbc.13897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/25/2021] [Accepted: 08/02/2021] [Indexed: 11/27/2022]
Abstract
Refrigeration is an important method to extend shelf life of hardy kiwifruit. However, the inappropriate storage temperature can lead to chilling injury in the fruit. We found that firmness, total soluble solids, and total polyphenolic content of the fruit exposed to 0℃ environment were apparently lower, and titratable acidity content, browning rate, weight loss rate, electrolyte leakage, proline content, and malondialdehyde content were higher obviously than 4℃. A total of 244 differentially expressed proteins were found result from differential temperatures, among which 113 were up-regulated and 131 were down-regulated. Subcellular localization results presented that the differentially expressed proteins which were affected by low temperature were located in cytoplasmic, chloroplast, nuclear, mitochondrial, plasma membrane, and extracellular. Kyoto Encyclopedia of Genes and Genomes analysis showed that the differentially expressed proteins were mainly participated in synthesis of citrate cycle, oxidative phosphorylation, fatty acid biosynthesis, and starch and sucrose metabolism. Protein-protein interaction results revealed that central proteins interaction points respectively are 30S ribosomal proteins, 30S ribosomal protein S7, chloroplastic, cell division cycle 5-like protein, 50S ribosomal protein, ribosomal protein, ribosomal protein L6 protein, and SRP54 subunit protein. The quality deviations of all identified peptides were mainly distributed within 10 ppm, and MS2 has an ideal andromeda score, with more than 87.82% peptide scores above 60 points, and the median peptide score of 99.28 points. Therefore, the results of this study provide important information for new gene revelation and gene interaction relationship in hardy kiwifruit of chilling injury. PRACTICAL APPLICATIONS: Inhibition of cold damage in hardy kiwifruit under low temperature is very important work for the development of its storage industry. However, many qualities of fruit will deteriorate after long-term cold storage and those biological activities of the fruits are regulated by proteins. It is, therefore, of great significance to reveal the key proteins caused cold damage in hardy kiwifruit. Moreover, the study results could provide a scientific information for the quality improvement and genetic modification of hardy kiwifruit.
Collapse
Affiliation(s)
- Lei Zhang
- Department of Food Engineering, School of Food Engineering, Jilin Agriculture and Technology University, Jilin, PR China
| | - Chun-Ling Wu
- Department of Food Science, Forest College, Bei Hua University, Jilin, PR China
| | - Ping Yang
- Department of Food Engineering, School of Food Engineering, Jilin Agriculture and Technology University, Jilin, PR China
| | - Ying-Chen Wang
- Department of Food Engineering, School of Food Engineering, Jilin Agriculture and Technology University, Jilin, PR China
| | - Lu-Lu Zhang
- Department of Food Science, Forest College, Bei Hua University, Jilin, PR China
| | - Xi-Yue Yang
- Department of Food Engineering, School of Food Engineering, Jilin Agriculture and Technology University, Jilin, PR China
| |
Collapse
|
8
|
Fan X, Wang W. Quality of fresh and fresh-cut produce impacted by nonthermal physical technologies intended to enhance microbial safety. Crit Rev Food Sci Nutr 2020; 62:362-382. [DOI: 10.1080/10408398.2020.1816892] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
| | - Wenli Wang
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania, USA
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
9
|
Nakajima S, Genkawa T, Miyamoto A, Ikehata A. Useful tissues in cabbage head for freshness evaluation with visible and near infrared spectroscopy. Food Chem 2020; 339:128058. [PMID: 32950900 DOI: 10.1016/j.foodchem.2020.128058] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/07/2020] [Accepted: 09/07/2020] [Indexed: 01/26/2023]
Abstract
To determine which cabbage head tissues are useful for evaluating freshness using spectroscopic technology, we stored wrapped and unwrapped cabbage heads for up to 30 d, and measured visible and near infrared spectra (420-2500 nm) of the 1st-10th leaf layers and cores. We found that spectral changes in leaves were affected both by leaf layer and storage conditions, while continuous spectral changes were observed in the cores regardless of storage condition. These spectral changes in the leaves and cores were consistent with color images and water content. While we developed good models for estimating the storage days from the 1st and 2nd leaf layers and the cores of unwrapped cabbages, only core spectra provided a high correlation with storage days in wrapped cabbages. These data demonstrated that the cabbage core is sensitive to storage duration and its spectra are useful for evaluating freshness decline regardless of storage condition.
Collapse
Affiliation(s)
- Shusaku Nakajima
- Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan.
| | - Takuma Genkawa
- Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan.
| | - Aiko Miyamoto
- Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan.
| | - Akifumi Ikehata
- Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba 305-8642, Japan.
| |
Collapse
|
10
|
Watanabe T, Nakamura N, Shiina T, Nagata M. Relationships among expression of six representative genes, bacterial multiplication, color changes of fresh cut cabbages during storage with focus on accumulated storage temperature. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107190] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
11
|
Moon KM, Kwon EB, Lee B, Kim CY. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules 2020; 25:molecules25122754. [PMID: 32549214 PMCID: PMC7355983 DOI: 10.3390/molecules25122754] [Citation(s) in RCA: 153] [Impact Index Per Article: 38.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 02/08/2023] Open
Abstract
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity.
Collapse
Affiliation(s)
- Kyoung Mi Moon
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University, Jinju 660-701, Korea;
| | - Eun-Bin Kwon
- Korean Medicine (KM) Application Center, Korea Institute of Oriental Medicine (KIOM), Dong-gu, Deagu 701-300, Korea;
| | - Bonggi Lee
- Department of Food Science and Nutrition, Pukyong National University, Nam-gu, Daeyeon Dong, Busan 608737, Korea
- Correspondence: (B.L.); (C.Y.K.); Tel.: +82-51-629-5852 (B.L.); +82-53-810-2871 (C.Y.K.)
| | - Choon Young Kim
- Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
- Correspondence: (B.L.); (C.Y.K.); Tel.: +82-51-629-5852 (B.L.); +82-53-810-2871 (C.Y.K.)
| |
Collapse
|
12
|
Cai X, Wei H, Liu C, Ren X, Thi LT, Jeong BR. Synergistic Effect of NaCl Pretreatment and PVP on Browning Suppression and Callus Induction from Petal Explants of Paeonia Lactiflora Pall. 'Festival Maxima'. PLANTS (BASEL, SWITZERLAND) 2020; 9:E346. [PMID: 32182923 PMCID: PMC7154888 DOI: 10.3390/plants9030346] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 03/01/2020] [Accepted: 03/05/2020] [Indexed: 11/16/2022]
Abstract
Browning is prevalent in tissue cultures of Paeonia lactiflora Pall. (herbaceous peony), and severely affects and restricts the growth and differentiation of the explants. In this study, dipping excised explants in a sodium chloride (NaCl) solution as a pretreatment, adding polyvinyl pyrrolidone (PVP) to the culture medium, storing planted explants at 4 °C for 24 h, and transferring planted explants to a new medium after 24 h were considered as browning-suppression methods in tissue cultures of herbaceous peony 'Festival Maxima'. The treated petal explants were cultured in a culture room with a 16-hour photoperiod, 25 °C temperature, and 80% relative humidity in darkness for 4 to 8 weeks. The results demonstrated that dipping excised explants in a 0.5 g·L-1 NaCl solution, adding 0.5 g·L-1 PVP to the medium, storing planted explants at 4 °C for 24 h, and transferring planted explants to the same fresh medium after 24 h could effectively inhibit browning. Adding PVP to the medium led to the greatest browning suppression percentage of 95%. Storing planted explants at 4 °C for 24 h reduced the effectiveness of other treatments in suppressing browning. After 8 weeks, dipping excised explants in a NaCl solution resulted in the highest callus induction percentage of 75%, while storing explants at 4 °C for 24 h suppressed callus formation. It was observed in all treatments that decreases in browning was accompanied with higher levels of phenols and lower activities of phenylalanine ammonia-lyase (PAL) and polyphenoloxidase (PPO). Overall, the results suggest that dipping in a NaCl solution was effective in alleviating the browning issues of herbaceous peony tissue cultures, and had positive synergistic effects with PVP on browning suppression and callus induction.
Collapse
Affiliation(s)
- Xuan Cai
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea;
- School of Nuclear Technology and Chemistry & Biology, Hubei University of Science and Technology, Xianning 437100, Hubei, China
| | - Hao Wei
- Division of Applied Life Science (BK21 Plus Program), Graduate School, Gyeongsang National University, Jinju 52828, Korea; (H.W.); (C.L.); (X.R.); (L.T.T.)
| | - Chen Liu
- Division of Applied Life Science (BK21 Plus Program), Graduate School, Gyeongsang National University, Jinju 52828, Korea; (H.W.); (C.L.); (X.R.); (L.T.T.)
| | - Xiuxia Ren
- Division of Applied Life Science (BK21 Plus Program), Graduate School, Gyeongsang National University, Jinju 52828, Korea; (H.W.); (C.L.); (X.R.); (L.T.T.)
| | - Luc The Thi
- Division of Applied Life Science (BK21 Plus Program), Graduate School, Gyeongsang National University, Jinju 52828, Korea; (H.W.); (C.L.); (X.R.); (L.T.T.)
| | - Byoung Ryong Jeong
- Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea;
- School of Nuclear Technology and Chemistry & Biology, Hubei University of Science and Technology, Xianning 437100, Hubei, China
- Research Institute of Life Science, Gyeongsang National University, Jinju 52828, Korea
| |
Collapse
|
13
|
Effects of Fruit Position in Standard Place Pack Cartons and Gamma Irradiation on the Postharvest Quality of ‘Barnfield’ Navel Oranges. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2174-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
14
|
Integrating calcium chloride treatment with polypropylene packaging improved the shelf life and retained the quality profile of minimally processed cabbage. Food Chem 2018; 256:1-10. [PMID: 29606423 DOI: 10.1016/j.foodchem.2018.02.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 02/01/2018] [Accepted: 02/03/2018] [Indexed: 01/20/2023]
|
15
|
Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9180-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
16
|
Finten G, Garrido JI, Cova MC, Narvaiz P, Jagus RJ, Agüero MV. Safety improvement and quality retention of gamma irradiated spinach leaves. J Food Saf 2017. [DOI: 10.1111/jfs.12340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriel Finten
- Universidad de Buenos Aires (UBA). Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Laboratorio de Microbiología Industrial: Tecnología de alimentos; Av. Int. Guiraldes 2620, Ciudad Autónoma de Buenos Aires, (C1428EGA) Argentina
| | - Juan I. Garrido
- Comisión Nacional de Energía Atómica-Sección Irradiación de Alimentos-Gerencia de Aplicaciones y Tecnología de Radiaciones-Gerencia de Área Aplicaciones de la Tecnología Nuclear-(B1802AYA), Centro Atómico Ezeiza; Provincia de Buenos Aires Argentina
| | - María C. Cova
- Comisión Nacional de Energía Atómica-Sección Irradiación de Alimentos-Gerencia de Aplicaciones y Tecnología de Radiaciones-Gerencia de Área Aplicaciones de la Tecnología Nuclear-(B1802AYA), Centro Atómico Ezeiza; Provincia de Buenos Aires Argentina
| | - Patricia Narvaiz
- Comisión Nacional de Energía Atómica-Sección Irradiación de Alimentos-Gerencia de Aplicaciones y Tecnología de Radiaciones-Gerencia de Área Aplicaciones de la Tecnología Nuclear-(B1802AYA), Centro Atómico Ezeiza; Provincia de Buenos Aires Argentina
| | - Rosa J. Jagus
- Universidad de Buenos Aires (UBA). Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Laboratorio de Microbiología Industrial: Tecnología de alimentos; Av. Int. Guiraldes 2620, Ciudad Autónoma de Buenos Aires, (C1428EGA) Argentina
| | - María V. Agüero
- Universidad de Buenos Aires (UBA). Consejo Nacional de Investigaciones Cientificas y Técnicas (CONICET). Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Laboratorio de Microbiología Industrial: Tecnología de alimentos; Av. Int. Guiraldes 2620, Ciudad Autónoma de Buenos Aires, (C1428EGA) Argentina
| |
Collapse
|
17
|
Decontamination by gamma irradiation at low doses of Thymus satureioides and its impact on physico-chemical quality. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.04.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
18
|
Banerjee A, Rai AN, Penna S, Variyar PS. Aliphatic glucosinolate synthesis and gene expression changes in gamma-irradiated cabbage. Food Chem 2016; 209:99-103. [DOI: 10.1016/j.foodchem.2016.04.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2015] [Revised: 03/12/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
|
19
|
Dermesonluoglu E, Fileri K, Orfanoudaki A, Tsevdou M, Tsironi T, Taoukis P. Modelling the microbial spoilage and quality decay of pre-packed dandelion leaves as a function of temperature. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
20
|
Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd ( Benincasa hispida ) during storage. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
21
|
Jeong RD, Chu EH, Shin EJ, Lee ES, Kwak YS, Park HJ. Antifungal effect of gamma irradiation and sodium dichloroisocyanurate against Penicillium expansum
on pears. Lett Appl Microbiol 2015; 61:437-45. [DOI: 10.1111/lam.12466] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2015] [Revised: 06/29/2015] [Accepted: 06/29/2015] [Indexed: 11/27/2022]
Affiliation(s)
- R.-D. Jeong
- Advanced Radiation Technology Institute; Korea Atomic Energy Research Institute; Jeongeup Korea
| | - E.-H. Chu
- Advanced Radiation Technology Institute; Korea Atomic Energy Research Institute; Jeongeup Korea
| | - E.-J. Shin
- Advanced Radiation Technology Institute; Korea Atomic Energy Research Institute; Jeongeup Korea
| | - E.-S. Lee
- Advanced Radiation Technology Institute; Korea Atomic Energy Research Institute; Jeongeup Korea
| | - Y.-S. Kwak
- Department of Plant Medicine and Institute of Agriculture & Life Science; Gyeongsang National University; Jinju Korea
| | - H.-J. Park
- Advanced Radiation Technology Institute; Korea Atomic Energy Research Institute; Jeongeup Korea
| |
Collapse
|
22
|
Banerjee A, Penna S, Variyar PS. Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage. Food Chem 2015; 183:265-72. [DOI: 10.1016/j.foodchem.2015.03.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Revised: 03/14/2015] [Accepted: 03/18/2015] [Indexed: 01/24/2023]
|
23
|
Arjeh E, Barzegar M, Ali Sahari M. Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.05.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|