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Effect of Chitosan with Different Molecular Weights on Postharvest Quality of Chinese Chive Scapes 被引量:1
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作者 吴传万 杜小凤 +5 位作者 王连臻 谢忠谊 汪国莲 郭小山 顾大路 王伟中 《Agricultural Science & Technology》 CAS 2014年第6期999-1004,1023,共7页
[Objective] The purpose of this study was to determine the effect of chitosan with different molecular weights on quality and lignification of postharvest Chi- nese chive scapes (Allium tuberosum Rottler ex Sprengel... [Objective] The purpose of this study was to determine the effect of chitosan with different molecular weights on quality and lignification of postharvest Chi- nese chive scapes (Allium tuberosum Rottler ex Sprengel). [Method] Some physio- logical and biochemical indexes such as weight loss, decay index, opening rate of flowers, chlorophyll and ascorbic acid content, respiration rate, the activities of enzymes, lignin and cellulose content of Chinese chive scapes treated with three kinds of chitosan with different molecular weights were investigated during the room stor- age at 20 ℃ to simulate shelf life. [Result] The results showed that all the treat- ments of chitosan with different molecular weights significantly delayed weight loss, decay index and opening rate of flowers, maintained higher chlorophyll and ascorbic acid content, inhibited respiration rate, reduced the activities of enzymes phenylala- nine ammonia lyase, cinnamyl alcohol dehydrogenase and peroxidase, and retarded lignin and cellulose accumulation during the storage of Chinese chive scapes. However, high molecular weight chitosan has better preservation effect on Chinese chive scapes. [Conclusion] The results suggest that the coating treatment of high molecu- lar weight chitosan may be a promising technique to maintain postharvest quality of Chinese chive scapes. 展开更多
关键词 Chinese chive scapes postharvest quality CHITOSAN Different molecularweights
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Effects of Active Modified Atmosphere Packaging on Postharvest Quality of Shiitake Mushrooms (Lentinula edodes) Stored at Cold Storage 被引量:41
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作者 YE Jing-jun LI Jian-rong +3 位作者 HAN Xiao-xiang ZHANG Lei JIANG Tian-jia XIA Miao 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2012年第3期474-482,共9页
The effects of active modified atmosphere packaging (MAP) on the postharvest quality of shiitake mushrooms stored at cold temperature (4°C) were investigated.The gas components were 2% O2 +7% CO2 (MAP1),2%... The effects of active modified atmosphere packaging (MAP) on the postharvest quality of shiitake mushrooms stored at cold temperature (4°C) were investigated.The gas components were 2% O2 +7% CO2 (MAP1),2% O2 +10% CO2 (MAP2) and 2% O2 +13% CO2 (MAP3),respectively.The results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake mushrooms.MAP2 treatment inhibited the increase in respiration rate and malondinaldehyde (MDA) contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase (PPO) and the degree of browning,therefore maintaining better quality. 展开更多
关键词 shiitake mushrooms modified atmosphere package (MAP) postharvest quality
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Evaluation and optimization of air-based precooling for higher postharvest quality: literature review and interdisciplinary perspective 被引量:2
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作者 Guanbang Wang Xinrong Zhang 《Food Quality and Safety》 SCIE CSCD 2020年第2期59-68,共10页
Precooling is of significant importance for postharvest fruits and vegetables to control the quality degradation and prolong the shelf-life.Current precooling methods include room cooling,forced-air cooling,hydrocooli... Precooling is of significant importance for postharvest fruits and vegetables to control the quality degradation and prolong the shelf-life.Current precooling methods include room cooling,forced-air cooling,hydrocooling,vacuum cooling,contact or package icing,and cryogenic cooling,all of which have their advantages and disadvantages.The first two methods with the cooling medium of air are extensively used because of the wide applicable range of fruits and vegetables.Numerous studies have been devoted to cope with the drawbacks of these two air-based precooling methods with various evaluation criteria and optimization methods.A systematic literature review on these studies is firstly conducted with respect to experimental and numerical investigations respectively for the two methods.The main contributions from the previous studies are also summarized respectively with the research objectives and performance metrics.The literature review indicates that the current performance evaluation is limited to apparent parameters and the optimal design is only proposed based on the performance evaluation and comparison.Furthermore,with inspiration from the research in other domains,a scheme of advanced evaluation and optimization for air-based precooling methods is proposed with thermodynamic evaluation metrics and constructal optimization methods from the interdisciplinary perspective. 展开更多
关键词 precooling postharvest quality evaluation OPTIMIZATION interdiscipline
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Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality
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作者 Yunting Li Yao Feng +9 位作者 Yuling Shang Heran Xu Rongrong Xia Zhenshan Hou Song Pan Li Li Yuanyuan Bian Jiayi Zhu Zijian Wang Guang Xin 《Food Science and Human Wellness》 SCIE CSCD 2023年第6期2111-2123,共13页
Edible mushroom sexual spores have been gaining more interest due to their bioactive components and functions.Spore discharge(SD)is an important factor affecting the quality of edible mushrooms.In this review,the bioa... Edible mushroom sexual spores have been gaining more interest due to their bioactive components and functions.Spore discharge(SD)is an important factor affecting the quality of edible mushrooms.In this review,the bioactive nutrients of sexual spores of edible mushrooms were summarized,the SD mechanism was described,and the relationship between postharvest SD and the quality of edible mushrooms was analyzed.Spores contain various bioactive nutrients that are benefi cial to the human body.Mature mushrooms can actively discharge spores in a process affected by light,relative humidity,and temperature.During storage,the physiological metabolism of spore-bearing gill tissue is vigorous,promoting the release of postharvest spores and changing the nutritional value of fruiting bodies.The flavor of the fruiting bodies also varied signifi cantly during SD.Edible mushroom sexual spores have the potential to become new raw materials for functional food and medical resources.Research on the effect of the mechanism of SD on the quality of edible mushrooms and the development of SD regulation technology may be a new trend in the quality control of edible mushrooms,which will promote the development of the edible mushroom industry. 展开更多
关键词 Edible mushroom Sexual spores Bioactive component Discharge mechanism postharvest quality
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6-Benzylaminopurine treatment maintains the quality of Chinese chive(Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity 被引量:8
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作者 JIA Li-e LIU Sheng +6 位作者 DUAN Xiao-ming ZHANG Chao WU Zhan-hui LIU Ming-chi GUO Shao-gui ZUO Jin-hua WANG Li-bin 《Journal of Integrative Agriculture》 SCIE CAS CSCD 2017年第9期1968-1977,共10页
Chinese chive usually develops an off-flavor after a short storage time. To explore effective ways to maintain the postharvest quality of Chinese chive, the effect of exogenous application of 6-benzylaminopurine(6-BA... Chinese chive usually develops an off-flavor after a short storage time. To explore effective ways to maintain the postharvest quality of Chinese chive, the effect of exogenous application of 6-benzylaminopurine(6-BA) on postharvest quality and antioxidant activity of chive was evaluated, and the mechanism of the physiological responses of chive to 6-BA treatment was explored. Chives were sprayed for 10 min with 100, 300, or 500 mg L–1 6-BA or with alkaline solution as the control, then stored at(2±1)°C with a relative humidity(RH) of 80–85%. We found that 300 mg L–1 6-BA significantly delayed yellowing and chlorophyll degradation, maintained the total phenolic and flavonoid content, and improved the activities of antioxidant enzymes, including superoxide dismutase(SOD), catalase(CAT) and peroxidase(POD). In conclusion, we identified exogenous application of 6-BA as an effective method for maintaining postharvest quality of Chinese chive. In addition, our finding that the activities of antioxidant enzymes increase in response to exogenous 6-BA provides new insights into the mechanism of cytokinin-based postharvest fresh-keeping. 展开更多
关键词 6-benzylaminopurine(6-BA) Chinese chive postharvest quality antioxidant activity
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The effect of dynamic loading on abrasion of mulberry fruit using digital image analysis
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作者 Fatemeh Afsharnia Saman Abdanan Mehdizadeh +1 位作者 Mahmoud Ghaseminejad Mokhtar Heidari 《Information Processing in Agriculture》 EI 2017年第4期291-299,共9页
The quality of fruits can be reduced due to some damages and impacts which occur during harvesting.One of the most important mechanical damages that can reduce the quality of ripe fruit quality is abrasion damage.This... The quality of fruits can be reduced due to some damages and impacts which occur during harvesting.One of the most important mechanical damages that can reduce the quality of ripe fruit quality is abrasion damage.This study focused on the effect of dynamic loading based on customary harvesting method on mulberry fruit properties.To this end,different maturity stage and storage regimes were considered.Color quality parameters,firmness,total soluble solid(TSS),total anthocyanins content(TAC)and abrasion area were the measured factors.The results revealed that none of the surveyed factors were stable during the experiment.The lightness(L^*),redness(a^*),yellowness(b^*),C^* value,firmness,TSS and TAC of immature and mature mulberry decreased during storage.The value of a^*,b^* and C^* increased as dropping height increased.However,L*value,firmness,TSS and TAC of mulberry fruit decreased at both maturity stages(immature and mature mulberry).Moreover,abrasion area increased at immature and mature mulberries by increasing the dropping height and storage time. 展开更多
关键词 ABRASION Dynamic loading postharvest quality MULBERRY
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