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Zhang AA, Xie L, Wang QH, Xu MQ, Pan Y, Zheng ZA, Lv WQ, Xiao HW. Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism. Food Chem 2024; 442:138489. [PMID: 38278104 DOI: 10.1016/j.foodchem.2024.138489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.
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Affiliation(s)
- An-An Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Long Xie
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Ming-Qiang Xu
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Yan Pan
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao Lv
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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Musse M, Bidault K, Quellec S, Brunel B, Collewet G, Cambert M, Bertin N. Spatial and temporal evolution of quantitative magnetic resonance imaging parameters of peach and apple fruit - relationship with biophysical and metabolic traits. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2021; 105:62-78. [PMID: 33095963 DOI: 10.1111/tpj.15039] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 10/06/2020] [Accepted: 10/12/2020] [Indexed: 05/24/2023]
Abstract
Fruits are complex organs that are spatially regulated during development. Limited phenotyping capacity at cell and tissue levels is one of the main obstacles to our understanding of the coordinated regulation of the processes involved in fruit growth and quality. In this study, the spatial evolution of biophysical and metabolic traits of peach and apple fruit was investigated during fruit development. In parallel, the multi-exponential relaxation times and apparent microporosity were assessed by quantitative magnetic resonance imaging (MRI). The aim was to identify the possible relationships between MRI parameters and variations in the structure and composition of fruit tissues during development so that transverse relaxation could be proposed as a biomarker for the assessment of the structural and functional evolution of fruit tissues during growth. The study provides species-specific data on developmental and spatial variations in density, cell number and size distribution, insoluble and soluble compound accumulation and osmotic and water potential in the fruit mesocarp. Magnetic resonance imaging was able to capture tissue evolution and the development of pericarp heterogeneity by accessing information on cell expansion, water status and distribution at cell level, and microporosity. Changes in vacuole-related transverse relaxation rates were mostly explained by cell/vacuole size. The impact of cell solute composition, microporosity and membrane permeability on relaxation times is also discussed. The results demonstrate the usefulness of MRI as a tool to phenotype fruits and to access important physiological data during development, including information on spatial variability.
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Affiliation(s)
- Maja Musse
- INRAE UR OPAALE, 17, Rue de Cucillé, Rennes, 35044, France
| | - Kévin Bidault
- INRAE UR OPAALE, 17, Rue de Cucillé, Rennes, 35044, France
- INRAE UR1115 Plantes et Systèmes de Culture Horticoles - Site Agroparc, Avignon, 84914, France
| | | | - Béatrice Brunel
- INRAE UR1115 Plantes et Systèmes de Culture Horticoles - Site Agroparc, Avignon, 84914, France
| | | | | | - Nadia Bertin
- INRAE UR1115 Plantes et Systèmes de Culture Horticoles - Site Agroparc, Avignon, 84914, France
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Hu X, Liu H, Yu Y, Li G, Qi X, Li Y, Li T, Guo X, Liu RH. Accumulation of phenolics, antioxidant and antiproliferative activity of sweet corn (
Zea mays
L.) during kernel maturation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14879] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaodan Hu
- School of Food Science and Engineering South China University of Technology Guangzhou510641China
| | - Haiying Liu
- School of Food Science and Engineering South China University of Technology Guangzhou510641China
| | - Yongtao Yu
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Gaoke Li
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Xitao Qi
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Yuliang Li
- Crop Research Institute Guangdong Academy of Agricultural Sciences Guangzhou510640China
- Key Laboratory of Crops Genetics Improvement of Guangdong Province Guangzhou510640China
| | - Tong Li
- Department of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Xinbo Guo
- School of Food Science and Engineering South China University of Technology Guangzhou510641China
| | - Rui Hai Liu
- Department of Food Science Cornell University Stocking Hall Ithaca NY14853USA
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