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Shi D, Yin C, Fan X, Yao F, Qiao Y, Xue S, Lu Q, Feng C, Meng J, Gao H. 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] [What about the content of this article? (0)] [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.
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Chen L, Zhou Y, He Z, Liu Q, Lai S, Yang H. Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata). Food Chem 2018; 251:9-17. [PMID: 29426429 DOI: 10.1016/j.foodchem.2018.01.061] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 12/28/2017] [Accepted: 01/07/2018] [Indexed: 01/29/2023]
Abstract
The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3-13.9%) and superoxide dismutase (8.8-10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.
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Affiliation(s)
- Lin Chen
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Yige Zhou
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Zhenyun He
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Qin Liu
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Shaojuan Lai
- Guangzhou Pulu Medical Technology Co., Ltd, Guangzhou, Guangdong 510800, PR China
| | - Hongshun Yang
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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Botondi R, Moscetti R, Massantini R. A comparative study on the effectiveness of ozonated water and peracetic acid in the storability of packaged fresh-cut melon. J Food Sci Technol 2016; 53:2352-60. [PMID: 27407201 PMCID: PMC4921086 DOI: 10.1007/s13197-016-2207-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2016] [Accepted: 03/18/2016] [Indexed: 10/21/2022]
Abstract
Ozonated water and peracetic acid were tested as sanitizers to enhance the storability of fresh-cut melon cubes. Sanitizers were also combined with suitable packaging materials (polypropylene and polylactic acid based plastic films). Fresh-cut melon cubes were stored at 4 °C for up to 7 days. Ozonated water and peracetic acid treatments were given by dipping cubes into 0.8 ppm O3 and 100 ppm Tsunami 100™ solutions, respectively, for 3 min. Both sanitizers exhibited efficiency in reducing the total microbial counts on melon cubes (< 2 log CFU g(-1)). Respiratory activity and ethylene production were both affected by the interaction between the sanitizer and the packaging used. Carbon dioxide and oxygen reached 9.89 kPa and 12.20 kPa partial pressures, respectively, using peracetic acid treatment in combination with polypropylene film packaging, consequently developing off-odors starting from day 3. Strong color changes were noted in cubes stored in polylactic acid packaging after 7 days of storage, affecting the sensory quality of the melon cubes. Sensory evaluation (overall visual quality) indicated loss in flavor in the polypropylene packaging. The overall visual quality started to decline on 3rd day because of the development of translucency.Overall, the use of ozone in combination with polypropylene packaging provided the best solution to maintain the quality of melon cubes for up to 5 days of storage at 4 °C.
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Affiliation(s)
- Rinaldo Botondi
- Department for Innovation in Biological, Agro-food and Forest system, DIBAF, Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Roberto Moscetti
- Department for Innovation in Biological, Agro-food and Forest system, DIBAF, Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-food and Forest system, DIBAF, Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy
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Li L, Ban Z, Li X, Xue T. Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of 'Lingwu Long' Jujube fruit. J Food Sci Technol 2011; 51:700-7. [PMID: 24741163 DOI: 10.1007/s13197-011-0545-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2011] [Accepted: 09/26/2011] [Indexed: 11/25/2022]
Abstract
'Lingwu Long' jujube (Zizyphus jujuba cv. Mill) fruits were harvested at mature-green stages and then treated with 1.0 μL L(-1) 1-methylcyclopropene (1-MCP), 1.0% CaCl2 or their combination. All treatments were stored at room temperature (22 ± 1 °C) and 80-90% relative humidity (RH) up for 15 days. Results indicated that 1.0 μL L(-1) 1-MCP, 1.0% CaCl2 or their combination were effective in terms of senescence inhibition, and the storage life was extended by 6, 4 and 9 days, respectively. 1-MCP and CaCl2 treatment had a synergic effect on the inhibition of ethylene production and microbial population of 'Lingwu Long' jujube fruit. The combination of 1-MCP and CaCl2 significantly reduced polygalacturonase (PG) and polyphenoloxidase (PPO) activities. It also maintained higher concentrations of titratable acid and ascorbic acid.
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Affiliation(s)
- Li Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, No. 29 the Thirteenth Avenue, Tianjin Economic and Developmental Area (TEDA), Tianjin, 300457 China
| | - Zhaojun Ban
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, No. 24 Yanzi Hill East Road, Jinan city, Shandong 250014 China
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, No. 29 the Thirteenth Avenue, Tianjin Economic and Developmental Area (TEDA), Tianjin, 300457 China
| | - Ting Xue
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, No. 29 the Thirteenth Avenue, Tianjin Economic and Developmental Area (TEDA), Tianjin, 300457 China
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Sabır A, Sabır FK, Kara Z. Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage. J Food Sci Technol 2011; 48:312-8. [PMID: 23572752 DOI: 10.1007/s13197-011-0237-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2010] [Accepted: 01/10/2011] [Indexed: 10/18/2022]
Abstract
Increasing pressure in food conservation sector to replace chemical applications has urged researchers to focus on studying new strategies of extending the postharvest life of produces. In such efforts, numerous materials have been tested for their effectiveness as well as suitability in organic consumption. In this study, effects of modified atmosphere packing (MAP) and honey solution dip on maintenance of quality of minimally processed table grape cv. Razaki were investigated. During the storage at 0 °C with relative humidity of 90%, MAP, honey dip, and their combined applications significantly retarded the weight loss of berries that retained about 2 mm of cap stem. Soluble solid contents of all berries slightly increased, while their acid amounts decreased, resulting in consecutive rises of maturity index. With respect to the sensory score, calculated as mean of ten panelists, honey treatment alone was ranked the highest while control berries had significantly lower value. Overall, MAP, honey solution dip or their combination significantly maintained the general quality of minimally processed grape by delaying quality loss and berry decay. Therefore, honey solution dip yielded promising results to use as an edible organic coating barrier to moisture and resist to water vapor diffusion during the cold storage, offering a good adherence to berry surface.
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