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Ding R, Dai X, Zhang Z, Bi Y, Prusky D. Composite Coating of Oleaster Gum Containing Cuminal Keeps Postharvest Quality of Cherry Tomatoes by Reducing Respiration and Potentiating Antioxidant System. Foods 2024; 13:1542. [PMID: 38790842 PMCID: PMC11120580 DOI: 10.3390/foods13101542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O2·- and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits' antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits.
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Affiliation(s)
- Ruojun Ding
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Xishuang Dai
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Zhong Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
| | - Dov Prusky
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (R.D.); (X.D.); (Y.B.); (D.P.)
- Department of Postharvest Science of Fresh Produce, Agricultural Research Organization, The 12 Volcani Center, Beit Dagan 50200, Israel
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Yan ZX, Li M, Wei HY, Peng SY, Xu DJ, Zhang B, Cheng X. Characterization and Antioxidant Activity of the Polysaccharide Hydrolysate from Lactobacillus plantarum LPC-1 and Their Effect on Spinach (Spinach oleracea L.) Growth. Appl Biochem Biotechnol 2024:10.1007/s12010-023-04843-w. [PMID: 38194184 DOI: 10.1007/s12010-023-04843-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/19/2023] [Indexed: 01/10/2024]
Abstract
This study presents a comparison between two hydrolysis systems (MnO2/H2O2 and ascorbic acid (VC)/H2O2) for the depolymerization of exopolysaccharide (EPS) from Lactobacillus plantarum LPC-1. Response surface methodology (RSM) was used to optimize these two degradation systems, resulting in two H2O2-free degradation products, MEPS (MnO2/H2O2-treated EPS) and VEPS (VC/H2O2-treated EPS), where H2O2 residues in the final products and their antioxidant activity were considered vital points. The relationship between the structural variations of two degraded polysaccharides and their antioxidant activity was characterized. Physicochemical tests showed that H2O2 had a notable impact on determining the total and reducing sugars in the polysaccharides, and both degradation systems efficiently eliminated this effect. After optimization, the average molecular weight of EPS was reduced from 265.75 kDa to 135.41 kDa (MEPS) and 113.11 kDa (VEPS), improving its antioxidant properties. Characterization results showed that the two hydrolysis products had similar major functional groups and monosaccharide composition as EPS. The crystal structure, main chain length, and branched chain number were crucial factors affecting the biological activity of polysaccharides. In pot testing, two degraded polysaccharides improved spinach quality more than EPS due to their lower molecular weights, suggesting the advantages of low-molecular-weight polysaccharides. In summary, these two degradation techniques offer valuable insights for further expanding the utilization of microbial resources.
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Affiliation(s)
- Zu-Xuan Yan
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Min Li
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Hong-Yu Wei
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Shuai-Ying Peng
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Duan-Jun Xu
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Bao Zhang
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Xin Cheng
- Institute of Applied Microbiology, College of Biological Science and Engineering, Jiangxi Agricultural University, Nanchang, 330045, China.
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Zadeike D, Degutyte R. Recent Advances in Acoustic Technology in Food Processing. Foods 2023; 12:3365. [PMID: 37761074 PMCID: PMC10530031 DOI: 10.3390/foods12183365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.
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Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania;
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Shui S, Wu Y, Chen X, Li R, Yang H, Lu B, Zhang B. Spectrophotometric- and LC/MS-Based Lipidomics Analyses Revealed Changes in Lipid Profiles of Pike Eel ( Muraenesox cinereus) Treated with Stable Chlorine Dioxides and Vacuum-Packed during Chilled Storage. Foods 2023; 12:2791. [PMID: 37509883 PMCID: PMC10379090 DOI: 10.3390/foods12142791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Spectrophotometric- and liquid chromatography/mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the changes of lipid profiles in pike eel (Muraenesox cinereus) under stable chlorine dioxides (ClO2) and vacuum-packed treatment during chilled storage. The peroxide value (PV) and malondialdehyde (MDA) content in ClO2 treated and vacuum-packaged (VP) samples were significantly reduced compared to simple-packaged (SP) samples during whole chilled storage. The LC/MS-based lipidomics analyses identified 2182 lipid species in the pike eel muscle classified into 39 subclasses, including 712 triglycerides (TGs), 310 phosphatidylcholines (PCs), 153 phosphatidylethanolamines (PEs), and 147 diglycerides (DGs), among others. Further, in comparison with fresh pike eel (FE) muscle, 354 and 164 higher and 420 and 193 lower abundant levels of differentially abundant lipids (DALs) were identified in SP samples and VP samples, respectively. Compared with the VP batch, 396 higher and 404 lower abundant levels of DALs were identified in the SP batch. Among these, PCs, PEs, TGs, and DGs were more easily oxidized/hydrolyzed, which could be used as biomarkers to distinguish FE, SP, and VP samples. This research provides a reference for controlling lipid oxidation in fatty fish.
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Affiliation(s)
- Shanshan Shui
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Zhejiang Marine Development Research Institute, Zhoushan 316022, China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaonan Chen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ruixue Li
- Comprehensive Technical Service Center of Zhoushan Customs, Zhoushan 316000, China
| | - Huicheng Yang
- Zhejiang Marine Development Research Institute, Zhoushan 316022, China
| | - Baiyi Lu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
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Ali M, Cheng JH, Tazeddinova D, Aadil RM, Zeng XA, Goksen G, Lorenzo JM, Esua OJ, Manzoor MF. Effect of plasma-activated water and buffer solution combined with ultrasound on fungicide degradation and quality of cherry tomato during storage. ULTRASONICS SONOCHEMISTRY 2023; 97:106461. [PMID: 37269690 DOI: 10.1016/j.ultsonch.2023.106461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 05/04/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
The purpose of this study was to examine plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication (U) treatment on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. To obtain PAW and PABS, an atmospheric air plasma jet was used to treat buffer solution and deionized water at different treatment times (5 and 10 min). For combined treatments, fruits were submerged in PAW and PABS, then sonicated for 15 min, and individual treatment without sonication. As per the results, the maximum chlorothalonil reduction of 89.29% was detected in PAW-U10, followed by 85.43% in PABS. At the end of the storage period, the maximum reduction of 97.25% was recorded in PAW-U10, followed by 93.14% in PABS-U10. PAW, PABS, and both combined with ultrasound did not significantly affect the overall tomato fruit quality in the storage period. Our results revealed that PAW combined with sonication had a significant impact on post-harvest agrochemical degradation and retention of tomato quality than PABS. Conclusively, the integrated hurdle technologies effectively reduce agrochemical residues, which helps to lower health hazards and foodborne illnesses.
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Affiliation(s)
- Murtaza Ali
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jun-Hu Cheng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Xin-An Zeng
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain
| | - Okon Johnson Esua
- Department of Agricultural and Food Engineering, University of Uyo, Uyo 520101, Nigeria
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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Wu G, Zhou C, Yang Z, Yin Q, Guo L, Deng H. Preparation and evaluation of a novel chlorine dioxide preservative based on citric acid grafted carboxymethyl chitosan. Int J Biol Macromol 2023:125024. [PMID: 37244340 DOI: 10.1016/j.ijbiomac.2023.125024] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/03/2023] [Accepted: 05/20/2023] [Indexed: 05/29/2023]
Abstract
Instrument-free chlorine dioxide (ClO2) preservative for fruit and vegetable has gained great attention due to its convenience and safety. In this study, a series of carboxymethyl chitosan (CMC) with citric acid (CA) substituents were synthesized, characterized, and further used to prepare a novel ClO2 slow-releasing preservative for longan. UV-Vis and FT-IR spectra revealed that CMC-CA#1-3 were successfully prepared. Further potentiometric titration showed that the mass ratios of CA grafted in CMC-CA#1-3 were 0.18:1, 0.42:1, and 0.42:1, respectively. The composition and concentration of ClO2 slow-releasing preservative were optimized, and the best formulation was as follows: NaClO2:CMC-CA#2:Na2SO4:starch = 3:2:1:1. The maximum ClO2 release time of this preservative reached >240 h at 5-25 °C, and the maximum release rate always occurred at 12-36 h. Longan treated with 0.15-1.2 g ClO2 preservative had significantly (p < 0.05) higher L* and a* values but lower respiration rate and total microbial colony counts than the CK group (0 g ClO2 preservative). After 17 days of storage, longan treated with 0.3 g ClO2 preservative had the highest L* value of 47.47 and lowest respiration rate of 34.42 mg·kg-1·h-1, showing the best pericarp color and pulp quality. This study provided a safe, effective, and simple solution for longan preservation.
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Affiliation(s)
- Guang Wu
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences/Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China; Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry of Province), Ministry of Agriculture and Rural Affairs, Haikou 571100, China
| | - Chuang Zhou
- Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, South Subtropical Crop Research Institute of China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China
| | - Ziming Yang
- Key Laboratory of Hainan Province for Postharvest Physiology and Preservation of Tropical Horticultural Products, South Subtropical Crop Research Institute of China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China
| | - Qingchun Yin
- Hainan Institute for Food Control/Key Laboratory of Tropical Fruits and Vegetables Quality Safety for State Market Regulation, Haikou 570314, China
| | - Li Guo
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences/Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 571100, China
| | - Hao Deng
- Institute of Agro-products Processing and Design, Hainan Academy of Agricultural Sciences/Key Laboratory of Tropical Fruit and Vegetable Cold-chain of Hainan Province, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China; Key Laboratory of Genetic Resources Evaluation and Utilization of Tropical Fruits and Vegetables (Co-construction by Ministry of Province), Ministry of Agriculture and Rural Affairs, Haikou 571100, China.
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Yun X, Lu H, Zhou Z, Yuan S, Wang Y, Dong T. Fabrication and design of poly(l-lactic acid) membrane for passive MAP packaging of Brassica chinensis L. J Food Sci 2023; 88:1640-1653. [PMID: 36916069 DOI: 10.1111/1750-3841.16529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 01/02/2023] [Accepted: 02/20/2023] [Indexed: 03/15/2023]
Abstract
PLDx L copolymers were synthesized from physically stable rigid poly(l-lactic acid) (PLLA) and a few different molecular weights of polydimethylsiloxane (PDMS) to increase the O2 and CO2 permeabilities of PLLA films and make them acceptable for packaging highly respirable products. The effect of PDMS on the morphology, mechanical properties, and gas permeability of PLDx L was investigated. Copolymers showed approximately 10 times the fracture strain and 1.7 times the CO2 and O2 permeabilities of neat PLLA. Additionally, PLDx L maintained an increased CO2 /O2 perm-selectivity consistent between 5 and 40°C. Passive modified atmosphere packaging of Brassica chinensis L was developed to assess the membrane's impact on headspace gas inside the package. The results showed that poly(amide)/poly(ethylene) packaging with 48 cm2 PLD1.8 L membrane as a breathing window can provide 50 g B. chinensis L. with a healthy atmosphere of 3%-8% O2 and 5%-8% CO2 between 6 and 22 days. Vegetables packaged in PLD1.8 L had the lower respiration rate, lower nitrite contents, and less proliferation of microorganisms. Moreover, a suitable atmosphere kept vegetables with higher ascorbic acid and a good appearance after more than 2 weeks of storage at 5°C. PRACTICAL APPLICATION: The permeability of the PLLA-based membrane can be adjusted for the breathable window membrane of sealed fresh products. In the future, several types of film could be developed to match the respiratory and metabolic characteristics of different kinds of products. Such PLLA-based specialized membranes can refine the fresh-keeping function and be more attractive to the customer.
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Affiliation(s)
- Xueyan Yun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Hao Lu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Ziyi Zhou
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Shuai Yuan
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Yangyang Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
| | - Tungalag Dong
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China
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Su H, Chen Z, Zhao Y, An J, Huang H, Liu R, Huang C. Polyvinyl alcohol film with chlorine dioxide microcapsules can be used for blueberry preservation by slow-release of chlorine dioxide gas. Front Nutr 2023; 10:1177950. [PMID: 37143474 PMCID: PMC10151673 DOI: 10.3389/fnut.2023.1177950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 03/27/2023] [Indexed: 05/06/2023] Open
Abstract
Introduction Chlorine dioxide (ClO2) is a safe and efficient bactericide with unique advantages in reducing foodborne illnesses, inhibiting microbial growth, and maintaining the nutritional quality of food. However, gaseous ClO2 is sensitive to heat, vibration, and light, which limits its application. Methods In this study, a ClO2 precursor-stabilized ClO2 aqueous solution was encapsulated by the double emulsion method, and a high-performance ClO2 self-releasing polyvinyl alcohol (PVA) film was prepared to investigate its performance and effect on blueberry quality during storage. Results The self-releasing films had the best overall performance when the microcapsule content was 10% as the film's mechanical properties, thermal stability, and film barrier properties were significantly improved. The inhibition rates of Listeria monocytogenes and Escherichia coli were 93.69% and 95.55%, respectively, and the mycelial growth of Staphylococcus griseus was successfully inhibited. The resulting ClO2 self-releasing films were used for blueberry preservation, and an experimental study found that the ClO2 self-releasing antimicrobial film group delayed the quality decline of blueberries. During the 14-day storage period, no mold contamination was observed in the ClO2 self-releasing film group, and blueberries in the antibacterial film group had higher anthocyanin accumulation during the storage period. Discussion Research analysis showed that films containing ClO2 microcapsules are promising materials for future fruit and vegetable packaging.
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Affiliation(s)
- Hongxia Su
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Zhanpeng Chen
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yuan Zhao
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Jiejie An
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Haohe Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ren Liu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chongxing Huang
- School of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Guangxi Key Laboratory of Clean Pulp and Papermaking and Pollution Control, Nanning, China
- *Correspondence: Chongxing Huang
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Ultrasound-Assisted Slightly Acidic Electrolyzed Water in Aquatic Product Sterilization: A Review. Foods 2022; 11:foods11233863. [PMID: 36496671 PMCID: PMC9738850 DOI: 10.3390/foods11233863] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 10/21/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022] Open
Abstract
Ultrasound has been confirmed as the propagation process of mechanical vibrations in a medium, with a frequency significantly higher than 20 kHz. Moreover, it has an effect of sterilization on foods. In general, ultrasonic sterilization medium is manifested as a liquid. Ultrasonic treatment technology has certain advantages in aquatic product processing. It is noteworthy that this technology will have better effects of sterilization if used in combination with other treatment methods. Slightly acidic electrolyzed water (SAEW) is characterized by high-efficiency broad-spectrum sterilization operation, low cost, and environmental protection, among other properties, and has a positive effect on aquatic product sterilization and preservation. Selecting acidic electrolyzed water with a low concentration coupled with low-power ultrasonic waves for combined sterilization exerts a more potent sterilization effect, and acidic electrolyzed water combined with ultrasonic sterilization is expected to be a potentially environment-friendly alternative. In this study, the sterilization mechanisms of ultrasonic and SAEW methods used both individually and as a synergistic treatment, the effect on microbial growth, and the research progress of the application of the combined effect in the sterilization and refrigeration of aquatic products are reviewed. Furthermore, this study looks forward to the future development trend, with a view to its application in aquatic products, while providing a reference for research and application in the field of processing and safety.
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Luo F, Yan XJ, Hu XF, Yan LJ, Cao MY, Zhang WJ. Nitrate Quantification in Fresh Vegetables in Shanghai: Its Dietary Risks and Preventive Measures. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:14487. [PMID: 36361361 PMCID: PMC9658243 DOI: 10.3390/ijerph192114487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/29/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
To investigate nitrate and nitrite content in fresh vegetables, 264 samples were randomly collected in the farmers' markets in Shanghai, Southeast China. The results indicate that 25.0% of the fresh vegetables were critically or more contaminated by nitrate [>1440 mg/kg FW (Fresh weight)]. Generally, leafy vegetables were more highly enriched in nitrate than root-tuber and fruit vegetables. About 22.6% of the leafy vegetables had a nitrate content exceeding the limit for edible permission (>3000 mg/kg FW). Nitrite content in the fresh vegetables was all within the safe level (<1 mg/kg FW). It was estimated that the daily nitrate intake through eating vegetables in Shanghai exceeded the WHO/FAO allowable limit. The field experiment indicated that the hyper-accumulation of nitrate and nitrite in the vegetables was mainly attributed to the excessive application of chemical fertilizers. The maxima of nitrate and nitrite in the vegetables were attained one week after applying chemical fertilizer, and thus they cannot be picked for dietary use. Applying organic manure can effectively lower the risk of nitrate and nitrite contamination in vegetables. The old leaves and leaf petioles were more easily enriched in nitrate due to their weaker metabolic activity. Vegetables with high nitrate content had a high risk of nitrite toxicity during storage due to the biological conversion of nitrate into nitrite, which is easily triggered by suitable temperature and mechanical damage processing. Therefore, fresh vegetables should be stored by rapid cooling and in undamaged forms to prevent nitrite accumulation.
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Teng X, Zhang M, Mujumdar AS, Wang H. Inhibition of nitrite in prepared dish of Brassica chinensis L. during storage via non-extractable phenols in hawthorn pomace: A comparison of different extraction methods. Food Chem 2022; 393:133344. [PMID: 35689920 DOI: 10.1016/j.foodchem.2022.133344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 05/19/2022] [Accepted: 05/27/2022] [Indexed: 11/04/2022]
Abstract
The objective of this study was to investigate whether non-extractable phenols (NEP) prepared by acid, enzymatic and alkaline hydrolysis in hawthorn pomace could reduce the nitrite content in prepared vegetable dishes (PVDs), analyzed through ultraviolet spectrophotometry and high performance liquid chromatography. The results showed that on the seventh day of storage, compared with the control group, the nitrite content of the samples added with acid, enzymatic and alkaline hydrolyzed NEP decreased by 40%, 28% and 19%, respectively, depending on different contents and chemical compositions of the recovered NEP. The nitrite reduction caused by NEP was mainly attributed to the growth inhibition of microorganisms producing nitrite (e.g., Escherichia coli and Pseudomonas aeruginosa) and the direct scavenging effect on nitrite, rather than affecting the activities of nitrate reductases and nitrite reductases in plant tissues. Use of hawthorn pomace is potentially a promising option to reduce nitrite in PVDs.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Hongqiang Wang
- Tianwei Food Group Incorporated Company, Chengdu, Sichuan 610000, China
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Teng X, Zhang M, Adhikari B, Liu K. Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Teng X, Zhang M, Mujumdar AS, Wang H. Garlic essential oil microcapsules prepared using gallic acid grafted chitosan: Effect on nitrite control of prepared vegetable dishes during storage. Food Chem 2022; 388:132945. [PMID: 35472626 DOI: 10.1016/j.foodchem.2022.132945] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/29/2022]
Abstract
In order to lower the nitrite content in prepared vegetable dishes (PVDs) within a week, microcapsules loaded with garlic essential oils (GEO) were prepared using modified chitosan (CS) with different mass ratios of gallic acid (GA) to CS, and their physicochemical properties were determined. The effects of GEO alone and of microcapsules made using native CS and GA-CS (GA-grafted CS) with the highest conjugation degree on the nitrite content in PVDS were measured quantitatively. Also, the reasons for the differences were identified. The results showed that the microcapsules prepared using GA-CS (at a mass ratio of 0.5:1) presented the best physicochemical properties, including antioxidant activity, encapsulation efficiency, sustained release, etc. GA-CS microcapsules enhanced growth inhibition of bacteria producing nitrites, thus showing its excellent ability to inhibit nitrites, compared to GEO alone and microcapsules made using native CS. GA-CS encapsulation is a new option to lower the nitrite content in PVDs.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Hongqiang Wang
- Tianwei Food Group Incorporated Company, Chengdu, Sichuan 610000, China
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14
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Yang TD, Chen YL, Zeng FK, Ye MQ, Wang L, Luo Z, Qi YW, Chen FP. Effects of modified atmosphere packaging on the postharvest quality of mulberry leaf vegetable. Sci Rep 2022; 12:10893. [PMID: 35764785 PMCID: PMC9239990 DOI: 10.1038/s41598-022-15257-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Accepted: 06/21/2022] [Indexed: 11/21/2022] Open
Abstract
Fresh mulberry leaf vegetable is nutritive and becoming popular. However, available preservation technologies are deficient. In present work, the effects of two kinds of modified atmosphere packaging on postharvest quality of fresh mulberry leaf vegetable stored at 4 °C were evaluated. The respiration rate of samples in the modified polyethylene packages (MP20) was 12.88–22.65% lower than that in normal polyethylene packaging (CK). The content of total soluble solids, soluble protein, and total polyphenol in MP20 was less changed than that in CK, and the vitamin C retention was higher as well. Moreover, the lignin content in MP20 was lower than that in CK during storage (19.79% vs 13.38% at day 8), and that was significantly positively related to the polyphenol oxidase and peroxidase activities inhibition. Taken together, a packaging with moderate gas permeability (MP20) is suitable for nutrition maintenance and lignification inhibition of fresh mulberry leaf vegetable during cold storage.
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Affiliation(s)
- Teng-da Yang
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China.,College of Food Science of Southwestern University, Chongqing, 4007151, People's Republic of China
| | - Yu-Long Chen
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Fan-Kun Zeng
- College of Food Science of Southwestern University, Chongqing, 4007151, People's Republic of China
| | - Ming-Qiang Ye
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Ling Wang
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Zheng Luo
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Ying-Wei Qi
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China
| | - Fei-Ping Chen
- Sericultural and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, People's Republic of China.
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15
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Zhao X, Lan W, Yang X, Xie J. Inactivation effect and protective barriers damage caused to
Shewanella putrefaciens
by stable chlorine dioxide combined with slightly acidic electrolyzed water. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xinyu Zhao
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
| | - Xin Yang
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China
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16
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Nitrogen assimilation-associated enzymes and nitrogen use efficiency of Pyropia yezoensis (Rhodophyta) in nitrate-sufficient conditions. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Application of ultrasonic incorporated with calcium gluconate maintains physicochemical quality of pink guavas during short-term storage at room temperature. Food Sci Biotechnol 2022; 31:285-294. [PMID: 35273819 PMCID: PMC8885858 DOI: 10.1007/s10068-022-01040-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/16/2021] [Accepted: 01/24/2022] [Indexed: 11/04/2022] Open
Abstract
The effectiveness of simultaneous calcium gluconate (0.5% w/v) (Ca-G) and ultrasonication (Ca-G + US) on physicochemical quality of pink guavas under room temperature (27 ± 1 °C) was monitored. The fruits were sonicated for 2, 4, 6 and 8 min and the untreated fruits were defined as control. Peel discoloration and black spot disease were evidently controlled by Ca-G + US for 4 min. The treatment delayed the loss of acidity and total chlorophylls content and the increase in total carotenoids content. The fruit softening and cell membrane permeability and peroxidation were retarded by Ca-G + US for 4 min. Ca-G + US for 4 min enhanced ascorbic acid content and maintained total phenols content and antioxidant activity. In conclusion, the application of Ca-G + US for 4 min is feasible approach maintaining physicochemical quality such as peel color, texture and nutritional value of pink guavas during the short-term storage.
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18
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Wu Y, Wang Z, Zhu L, Xiao K, Yin Y, Wang W. Preparation of Cu
3
(
BTC
)
2
/
PVC
mixed matrix membrane for pomegranate seed storage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuanyue Wu
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Zhen Wang
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Liang Zhu
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Kaijun Xiao
- College of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Yurong Yin
- College of Environment and Energy, South China University of Technology Guangzhou China
| | - Wenxia Wang
- College of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology Guangzhou China
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19
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Li L, Mu TH, Zhang M. Contribution of ultrasound and slightly acid electrolytic water combination on inactivating Rhizopus stolonifer in sweet potato. ULTRASONICS SONOCHEMISTRY 2021; 73:105528. [PMID: 33773434 PMCID: PMC8027897 DOI: 10.1016/j.ultsonch.2021.105528] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/03/2021] [Accepted: 03/11/2021] [Indexed: 05/19/2023]
Abstract
Effects of ultrasound (US, 300, 400, and 500 W) and slightly acidic electrolyzed water (SAEW, 10, 30, and 50 mg/L) combination on inactivating Rhizopus stolonifer in sweet potato tuberous roots (TRs) were investigated. US at 300, 400, and 500 W simultaneous SAEW with available chlorine concentration of 50 mg/L at 40 and 55 °C for 10 min significantly inhibited colony diameters (from 90.00 to 6.00-71.62 mm) and spores germination (p < 0.05). US + SAEW treatment could destroy cell membrane integrity and lead to the leakage of nucleic acids and proteins (p < 0.05). Scanning and transmission electron microscopy results showed that US + SAEW treatment could damage ultrastructure of R. stolonifer, resulted in severe cell-wall pitting, completely disrupted into debris, apparent separation of plasma wall, massive vacuoles space, and indistinct intracellular organelles. US500 + SAEW50 treatment at 40 and 55 °C increased cell membrane permeability, and decreased mitochondrial membrane potential of R. stolonifer. In addition, US500 + SAEW50 at 40 °C and US300 + SAEW50 at 55 °C controlled R. stolonifer growth in sweet potato TRs during 20 days of storage, suggesting effective inhibition on the infection of R. stolonifer. Therefore, US + SAEW treatment could be a new efficient alternative method for storing and preserving sweet potato TRs.
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Affiliation(s)
- Lulu Li
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, PO Box 5109, Beijing 100193, China.
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20
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Yuan L, Nie L, Ji Q, Zheng Y, Zhang L, Zhu S, Hou J, Chen G, Wang C. The effect of exogenous 24-epibrassinolide pretreatment on the quality, antioxidant capacity, and postharvest life of wucai ( Brassica campestris L.). Food Sci Nutr 2021; 9:1323-1335. [PMID: 33747448 PMCID: PMC7958569 DOI: 10.1002/fsn3.2075] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/09/2020] [Accepted: 12/08/2020] [Indexed: 01/02/2023] Open
Abstract
The quality of green leafy vegetables is easily lost during the postharvest period. The effect of exogenous 24-epibrassinolide (EBR) pretreatment on the quality of wucai was evaluated in the present study. Wucai plants were sprayed twice with 0.1 μM EBR before harvesting. Two storage temperatures were tested: 25°C and 4°C. At 4°C, EBR pretreatment significantly delayed the degradation of the pigment and plant water loss. Furthermore, we measured the activity of key enzymes of the ascorbic acid (AsA)-glutathione (GSH) cycle, the content of the main metabolites, and the expression of the AsA metabolism-related genes in leaves. The results indicated that all three plants showed stronger antioxidant capacity after EBR pretreatment. At 4°C and 25°C, the storage time of wucai was 20 days and 7 days after EBR treatment, while the samples could be stored for 14 days and 4 days without EBR treatment application, respectively. At 4°C, the nutritional properties of wucai pretreated with EBR, such as total free amino acids, total soluble sugar, and cellulose contents, were higher than those of the control, while the content of nitrite and lignin was lower than that of the control. Hence, EBR pretreatment was able to enhance the antioxidant capacity of wucai, maintain normal leaf color and shape during storage, and delay the decline of nutritional properties; therefore, EBR pretreatment has potential commercial value for prolonging the market life of wucai.
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Affiliation(s)
- Lingyun Yuan
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
- Wanjiang Vegetable Industrial Technology InstituteMaanshanChina
| | - Libing Nie
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
| | - Qiang Ji
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
| | - Yushan Zheng
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
| | - Liting Zhang
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
| | - Shidong Zhu
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
- Wanjiang Vegetable Industrial Technology InstituteMaanshanChina
| | - Jinfeng Hou
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
- Wanjiang Vegetable Industrial Technology InstituteMaanshanChina
| | - Guohu Chen
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
| | - Chenggang Wang
- College of HorticultureVegetable Genetics and Breeding LaboratoryAnhui Agricultural UniversityHefeiChina
- Provincial Engineering Laboratory for Horticultural Crop Breeding of AnhuiHefeiChina
- Wanjiang Vegetable Industrial Technology InstituteMaanshanChina
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