Effect of Different Preservation Treatments on the Room Temperature Storage of “Gala” Apple

In this experiment," Gala" apples were used as test materials,and 1-MCP treatment and fresh-keeping film packaging were used for storage at room temperature.The results showed that the storage effects of 1-MCP treatment and fresh-keeping film packaging were better than those of the control.Moreover,1-MCP treatment was better than fresh-keeping film packaging in hardness,soluble solids content,titratable acid content,and inhibition of ethylene release.

Effects of different pre-freezing temperatures on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1

We determined the effects of different pre-freezing temperatures (−20℃ and −80℃) on the freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1. The underlying mechanisms of survival and stability were also assessed. The freeze-drying survival rate and stability during room temperature storage of Lactiplantibacillus plantarum LIP-1 was significantly higher in the −80℃ than −20℃ group (p <0.05). Regarding the underlying mechanism, compared with the −20℃ group, the −80℃ group had a lower level of intracellular reactive oxygen species, lower degree of oxidation of fatty acids in the cell membrane, high integrity and fluidity of the cell membrane during freeze-drying and room temperature storage, and a significantly higher freeze-drying survival rate and storage stability (p<0.05). This study provides reference data that could help improve the freeze-drying survival rate and stability of probiotics during room temperature storage.

Effect of glutathione on Lactiplantibacillus plantarum stability during room temperature storage and the underlying mechanism of action

Previous studies have found that the decreased activity of probiotics during long-term storage is one of the main reasons leading to the decline of probiotics function.To improve the stability of probiotics during storage at room temperature,this study observed the effect of glutathione(GSH)addition to the culture medium on the storage stability of four Lactiplantibacillus plantarum strains.The results showed that the absorption of GSH by L.plantarum was strain-specific;Strain with GSH absorption capacity had significantly improved room temperature storage stability(P<0.05).The mechanism of action was also determined.The main reason for the death of the strain during storage was the loss of integrity caused by the oxidation of unsaturated fatty acids on the cell membrane,after the consumption of GSH by a strain,the scavenging rates of 1,1-diphenyl-2-nitrophenylhydrazine free radical(DPPH)and hydroxyl free radical,as well as their total reducing ability,were significantly increased(P<0.05).Reactive oxygen species(ROS)were effectively eliminated after absorption of GSH by a particular strain during storage(P<0.05),which reduced the oxidation of unsaturated fatty acids on cell membrane,the ratio of unsaturated fatty acids to saturated fatty acids(U/S)in the cell membrane was maintained,which reduced cell membrane damage and improved storage stability at room temperature.These findings provide a theoretical reference for improving strain storage stability at room temperature by adjusting the composition of the culture medium.

Analysis on the Changes in Fruit Quality of ‘Beishan’ Apricots during Storage at Room Temperature

[Objectives]This study was conducted to understand the changes in fruit quality during storage of local high-quality apricot variety ‘Beishan’ in Xinjiang at room temperature, and to clarify the suitable storage time of the variety. [Methods] Under normal temperature storage conditions, the changes of fruit weight, firmness, soluble solids, titratable acid, soluble sugar, vitamin C and rot rate were observed every day. [Results] With the increase of storage days at room temperature, the fruit weight and firmness of ‘Beishan’ apricots gradually decreased;the contents of titratable acid and vitamin C decreased gradually;and the contents of soluble solids and soluble sugar increased slightly on the 2^(nd) day of storage, and then gradually decreased. The fruit quality began to decline sharply after the 6^(th) day of storage. The fruit began to rot on the 3^(rd) day of storage, and the rot rate was higher than 60% and increased significantly after the 6^(th) day. After the ‘Beishan’ apricots were stored at room temperature until the 6^(th) day, the fruit quality began to decline sharply, and the rot rate exceeded 60%. The suitable storage time at room temperature was about 6 d. [Conclusions] This study provides data support for the research and promotion of the ‘Beishan’ variety.