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Peng M, Wang G, Zhu S. Cold-stored mulberry leaves affect antioxidant system and silk proteins of silkworm (Bombyx mori) larva. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7673-7682. [PMID: 37431698 DOI: 10.1002/jsfa.12849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 06/16/2023] [Accepted: 07/11/2023] [Indexed: 07/12/2023]
Abstract
BACKGROUND Cold storage has been widely used to maintain the quality of vegetables, but whether eating cold-stored vegetables affects health remains unknown. RESULTS This study used silkworms as an animal model to evaluate the effects of nutrient changes in cold-stored mulberry leaves (CSML) on health. Compared with fresh mulberry leaves (FML), CSML contained lower vitamin C, soluble sugars and proteins, and higher H2 O2 , suggesting decreased antioxidant ability and nutrition. The CSML did not obviously affect larval survival rate, body weight or dry matter rate, cocoon shape, weight and size, or final rates of cluster and cocooning relative to the FML, suggesting CSML did not alter overall growth and development. However, the CSML increased the initial rates of cluster and cocooning and upregulated BmRpd3, suggesting CSML shortened larval lifespan and enhanced senescence. CSML upregulated BmNOX4, downregulated BmCAT, BmSOD and BmGSH-Px and increased H2 O2 in silkworms, suggesting CSML caused oxidative stress. CSML upregulated ecdysone biosynthesis and inactivation genes and elevated ecdysone concentration in silkworms, suggesting that CSML affected hormone homeostasis. CSML upregulated apoptosis-related genes, downregulated sericin and silk fibroin genes and decreased sericin content rate in silkworms, suggesting oxidative stress and protein deficiency. CONCLUSION Cold storage reduced nutrition and antioxidant capability of mulberry leaves. CSML did not influence growth and development of silkworm larva, but affected health by causing oxidative stress and reducing protein synthesis. The findings show that the ingredient changes in CSML had negative effects on health of silkworms. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Miaomiao Peng
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Guang Wang
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Shijiang Zhu
- Guangdong Provincial Key Laboratory of Postharvest Science of Fruits and Vegetables, Engineering Research Center of Southern Horticultural Products Preservation, Ministry of Education, College of Horticulture, South China Agricultural University, Guangzhou, China
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Wu Y, Yu H, Yu X, Zhu L, Yu Z. Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01847-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/27/2023]
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Yan H, Li W, Chen H, Liao Q, Xia M, Wu D, Liu C, Chen J, Zou L, Peng L, Zhao G, Zhao J. Effects of Storage Temperature, Packaging Material and Wash Treatment on Quality and Shelf Life of Tartary Buckwheat Microgreens. Foods 2022; 11:foods11223630. [PMID: 36429221 PMCID: PMC9689458 DOI: 10.3390/foods11223630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/07/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Tartary buckwheat microgreens (TBM) are popular worldwide products but display an extremely short shelf life. Thus, the effects of storage temperature, packaging material, and wash treatment on the quality and shelf life were analyzed. Headspace composition, weight loss, electrolyte leakage, microbial population and sensory quality were investigated during storage. Results showed that shelf life and quality of TBM decreased with the increment of storage temperature when stored at 5-25 °C. During 5 °C storage, LDPE bags were the best packaging materials for preserving the quality of LDPE, PE and HDPE bags. On the basis of 5 °C and LDPE packages, ClO2 + citric acid wash treatment could further inhibit quality deterioration and extend the shelf life. The results demonstrated bioactive constituents and antioxidant capacity were significantly affected by storage time. The study provides insights into developing optimal packaging and storage conditions for TBM.
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Affiliation(s)
- Huiling Yan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wenfei Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Hongxu Chen
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Qingxia Liao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Mengying Xia
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Dingtao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Changying Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jianxiong Chen
- Huantai Biotechnology Company Ltd., Chengdu 610213, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Lianxin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jianglin Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Province Engineering Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Correspondence: ; Tel.: +86-18-2845-58669
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Effects of 1-MCP Treatment on Physiology and Storage Quality of Root Mustard at Ambient Temperature. Foods 2022; 11:foods11192978. [PMID: 36230053 PMCID: PMC9562229 DOI: 10.3390/foods11192978] [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: 08/28/2022] [Revised: 09/16/2022] [Accepted: 09/20/2022] [Indexed: 11/17/2022] Open
Abstract
Root mustard is plentiful in vitamins and minerals but shrivels and molds easily. In this study, freshly harvested root mustard was fumigated with various concentrations of 1-Methycyclopropene(1-MCP) (1 µL L−1, 1.5 µL L−1, and 2.0 µL L−1) for 24 h and stored at ambient temperature (17 ± 1 °C) for 35 d. Our data showed that 1-MCP fumigation had a striking preservation effect on maintaining weight loss, fruit firmness, lignin, Vc content, and moisture content, inhibiting respiratory intensity and ethylene release rate, as well as decreasing cell permeability and malondialdehyde (MDA) accumulation and maintaining cell membrane integrity of root mustard. In addition, lipoxygenase (LOX), pyruvate dehydrogenase (PDH), and polyphenol oxidase (PPO) activities were significantly reduced throughout the storage period. In contrast, the activities of succinate dehydrogenase (SDH), superoxide dismutase (SOD), ascorbate peroxidase (APX), phenylalanine deaminase (PAL), and peroxidase (POD) remained at high levels. Results showed that 1-MCP treatments were effective in maintaining the quality of root mustard, and the preservation effect of 1.0 μL·L−1 1-MCP was better than other concentrations of 1-MCP. This study could serve as a theoretical reference for root mustard preservation.
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Lin P, Di H, Ma J, Wang Y, Wei J, Jian Y, Li Z, Xu J, Zheng Y, Li H, Zhang F, Sun B. Packaging With Different Color Bags Under Light Exposure Improves Baby Mustard ( Brassica juncea var. gemmifera) Postharvest Preservation. FRONTIERS IN PLANT SCIENCE 2022; 13:880271. [PMID: 35665158 PMCID: PMC9158537 DOI: 10.3389/fpls.2022.880271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Accepted: 04/26/2022] [Indexed: 06/15/2023]
Abstract
Effect of packaging baby mustard into bags of different color under light exposure on its visual quality and the content of chlorophyll, carotenoids, and glucosinolates at 20°C was investigated. Packaging with seven color bags under light exposure prolonged the shelf life, especially green (GB), blue (BB), and transparent (TB) bags with holes, and their shelf life was 1.7, 1.6, and 1.6 times that of the control, respectively. The GB and BB treatments delayed the deterioration of the sensory quality in baby mustard during storage. The BB and TB treatments not only increased chlorophyll and carotenoids content in baby mustard during storage but also enhanced the accumulation of glucosinolates by inhibiting their degradation, especially the BB treatment. Overall, the results demonstrate that the BB treatment is a promising technique for maintaining the postharvest quality of baby mustard.
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Affiliation(s)
- Peixing Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jie Ma
- Bijie Institute of Agricultural Sciences, Bijie, China
| | - Yating Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jia Wei
- Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yue Jian
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jingyi Xu
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yangxia Zheng
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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Di H, Li Z, Wang Y, Zhang Y, Bian J, Xu J, Zheng Y, Gong R, Li H, Zhang F, Sun B. Melatonin Treatment Delays Senescence and Maintains the Postharvest Quality of Baby Mustard ( Brassica juncea var. gemmifera). FRONTIERS IN PLANT SCIENCE 2022; 12:817861. [PMID: 35154215 PMCID: PMC8832036 DOI: 10.3389/fpls.2021.817861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 12/27/2021] [Indexed: 05/05/2023]
Abstract
The effect of melatonin treatment on the visual quality and content of health-promoting compounds in baby mustard (Brassica juncea var. gemmifera) at 20°C was investigated in this study. Application of 100 μmol L-1 melatonin was the most effective in prolonging the shelf life of baby mustard among all of the concentrations tested (1, 50, 100, and 200 μmol L-1). The 100 μmol L-1 melatonin treatment also delayed the increase in weight loss and the decrease in sensory parameter scores; retarded the decline of chlorophyll content; slowed the decline in antioxidant capacity by maintaining the content of carotenoids and ascorbic acid, as well as increasing the levels of total phenolics; and increased the content of individual and total glucosinolates in the lateral buds of baby mustard. These findings indicate that melatonin treatment is effective for maintaining the sensory and nutritional qualities of postharvest baby mustard.
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Affiliation(s)
- Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yating Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yi Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jinlin Bian
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jingyi Xu
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yangxia Zheng
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Ronggao Gong
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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Lin P, Di H, Li Z, Wang Y, Zhou W, Huang S, Zhang C, Li H, Zhang F, Sun B. Light irradiation maintains the sensory quality, health-promoting phytochemicals, and antioxidant capacity of post-harvest baby mustard. J Food Sci 2021; 87:112-123. [PMID: 34859430 DOI: 10.1111/1750-3841.15980] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/29/2021] [Accepted: 10/18/2021] [Indexed: 02/05/2023]
Abstract
The ability of white, red, and blue irradiation to maintain sensory quality, health-promoting compounds, and antioxidant capacity, and regulate glucosinolate metabolism-related gene expression in post-harvest baby mustard was studied. Irradiation with 80 µmol m-2 s-1 extended the shelf life of post-harvest baby mustard. Irradiation delayed the increase in weight loss and the decrease in sensory parameter scores and the levels of ascorbic acid, total phenolics, glucosinolate, and antioxidant capacity during storage of baby mustard. Irradiation induced the expression of glucosinolate biosynthesis genes and inhibited glucosinolate degradation gene expression. The glucosinolate content and glucosinolate metabolism-related gene expression in post-harvest baby mustard were higher under white and red light irradiation compared with blue light irradiation. These findings indicate that irradiation (80 µmol m-2 s-1 ), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post-harvest baby mustard stored at 20°C. PRACTICAL APPLICATION: This study was to evaluate the effect of white, red, and blue irradiation on the sensory quality, health-promoting compounds, antioxidant capacity, and glucosinolate metabolism-related gene expression of baby mustard during post-harvest storage, providing an effective and sustainable post-harvest method to extend shelf life and maintain the post-harvest quality of baby mustard under ambient temperature storage. Irradiation (80 µmol m-2 s-1 ), especially of white and red light, is an effective technique for maintaining the sensory and nutritional qualities in post-harvest baby mustard stored at 20°C.
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Affiliation(s)
- Peixing Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yating Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Wenting Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Shuya Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Chenlu Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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Lin P, Di H, Wang G, Li Z, Li H, Zhang F, Sun B. Modified Atmosphere Packaging Maintains the Sensory and Nutritional Qualities of Post-harvest Baby Mustard During Low-Temperature Storage. Front Nutr 2021; 8:730253. [PMID: 34552956 PMCID: PMC8450372 DOI: 10.3389/fnut.2021.730253] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 08/16/2021] [Indexed: 11/14/2022] Open
Abstract
Baby mustard is a popular, yet highly perishable, Brassica vegetable. There is a need to develop effective methods for maintaining post-harvest qualities of baby mustard. Here, the lateral buds of baby mustard were packed in transparent polyethylene bags with no holes (M0), 6 mm in diameter holes (M1), or 12 mm in diameter holes (M2) and stored at 4°C. The effect of different modified atmosphere packaging (MAP) treatments on the sensory quality, health-promoting compounds, and antioxidant capacity was investigated by comparison with non-wrapped baby mustard. M1 and M2 delayed sensory quality deterioration and slowed declines in the content of ascorbic acid, total phenolics, and glucosinolates and antioxidant capacity during storage. M1 was most effective in prolonging the shelf life (three additional days compared with control lateral buds) and maintaining the content of glucosinolates. However, M0 accelerated the decline in the odor score, acceptability score, and ascorbic acid content and shortened the shelf life of baby mustard by more than 5 d compared with the control. These findings indicate that the effect of MAP treatment depends on the size of the holes in the bag. Based on these results, M1 was an alternative method for prolonging the shelf life and maintaining post-harvest qualities of baby mustard stored at 4°C.
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Affiliation(s)
- Peixing Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Guiyuan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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Zhang F, Zhang J, Di H, Xia P, Zhang C, Wang Z, Li Z, Huang S, Li M, Tang Y, Luo Y, Li H, Sun B. Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard. Front Nutr 2021; 8:665482. [PMID: 33889595 PMCID: PMC8055821 DOI: 10.3389/fnut.2021.665482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 03/08/2021] [Indexed: 11/24/2022] Open
Abstract
This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
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Affiliation(s)
- Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jiaqi Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Pingxin Xia
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Chenlu Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zihan Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Shuya Huang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Mengyao Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yi Tang
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Ya Luo
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
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Zhang F, Lin PX, Xia PX, Di HM, Zhang JQ, Wang ZH, Li ZQ, Huang SY, Li HX, Sun B. The effect of different thawing methods on the health-promoting compounds and antioxidant capacity in frozen baby mustard. RSC Adv 2021; 11:9856-9864. [PMID: 35423474 PMCID: PMC8695503 DOI: 10.1039/d1ra00610j] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Accepted: 02/26/2021] [Indexed: 11/21/2022] Open
Abstract
The effects of five domestic thawing methods, including air thawing (AIR), water thawing with bags (W + B), water thawing without bags (W - B), refrigerator thawing (REF), and microwave thawing (MIC), on the main health-promoting compounds and antioxidant capacity in both unblanched and blanched baby mustard were investigated in this study. The results showed that different thawing methods markedly affected the health-promoting compounds and antioxidant capacity of baby mustard. MIC better retained the overall nutritional quality of frozen baby mustard compared with the four other treatments. AIR led to significant decreases in the glucosinolate contents in unblanched and blanched baby mustard. W + B led to significant decreases in the total phenols contents and antioxidant capacity levels in unblanched and blanched baby mustard, as well as the ascorbic acid content in unblanched baby mustard. W + B led to a significant decrease in the FRAP level in unblanched baby mustard, as well as the glucosinolate and ascorbic acid contents and ABTS level in blanched baby mustard. REF led to significant decreases in glucosinolates and proanthocyanidins contents in unblanched baby mustard, as well as the ascorbic acid content in blanched baby mustard. Furthermore, the thawing time was greatly shortened by MIC (only approximately 1 min). Thus, MIC was the optimal thawing method for frozen baby mustard regardless of whether it was blanched, as MIC best preserved nutritional quality and reduced the thawing time.
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Affiliation(s)
- Fen Zhang
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Pei-Xing Lin
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Ping-Xin Xia
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Hong-Mei Di
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Jia-Qi Zhang
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Zi-Han Wang
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Zhi-Qing Li
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Shu-Ya Huang
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
| | - Huan-Xiu Li
- Institute of Pomology and Olericulture, Sichuan Agricultural University Chengdu 611130 China
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University Chengdu 611130 China
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