Three antagonistic yeasts, Trichosporon pullulans (Lindner.) Diddens and Lodder, Cryptococcus laurentii (Kuffer.) Skinner and Rhodotorula glutinis (Fresen.) F. C. Harrison, selected from over 50 yeasts on apple fruits...Three antagonistic yeasts, Trichosporon pullulans (Lindner.) Diddens and Lodder, Cryptococcus laurentii (Kuffer.) Skinner and Rhodotorula glutinis (Fresen.) F. C. Harrison, selected from over 50 yeasts on apple fruits, were investigated of their biocontrol efficacy against blue mould rot caused by Penicillium expansum Link in apple fruits. T. pullulans was identified to be a new yeast antagonist and was the most effective at inhibiting blue mould rot in the three yeasts. The effects of different concentrations of the three yeasts and addition Of nutrients, as well as combination with calcium on controlling blue mould rot in apples were presented in the paper. The results indicated that the higher the yeast concentrations, the more effective the yeasts on biocontrol activity. Addition of nutrients reduced the biocontrol capacity of the yeasts. Combination of 0.18 mol/L CaCl2 with C. laurentii cell suspensions could significantly enhance its effect to P. expansum in apple fruits, while the efficacy of calcium on biocontrol activity of T. pullulans or R. glutinis was not remarkable.展开更多
Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF...Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF） application to improve the overall product quality. The aim of this study was to evaluate the effect of osmotic dehydration （50% sucrose） with high electric field strengths of 0.5 and 1.0 kV/cm as pretreatments on the drying kinetics and mass transfer of green apples during convective drying at 65 ~C and microwave drying at 1 W/g. The added value of the OD and HEF on the drying kinetics, and the effective mass transfer coefficients of the subsequent drying methods were investigated through this research. The efficacy of these pre-treatments was assessed and compared using cell disintegration index, product texture and thus bring forth new correlations between these pre-treatments and the cell disintegration index using dielectric spectroscopy and its effect on the product texture.展开更多
文摘Three antagonistic yeasts, Trichosporon pullulans (Lindner.) Diddens and Lodder, Cryptococcus laurentii (Kuffer.) Skinner and Rhodotorula glutinis (Fresen.) F. C. Harrison, selected from over 50 yeasts on apple fruits, were investigated of their biocontrol efficacy against blue mould rot caused by Penicillium expansum Link in apple fruits. T. pullulans was identified to be a new yeast antagonist and was the most effective at inhibiting blue mould rot in the three yeasts. The effects of different concentrations of the three yeasts and addition Of nutrients, as well as combination with calcium on controlling blue mould rot in apples were presented in the paper. The results indicated that the higher the yeast concentrations, the more effective the yeasts on biocontrol activity. Addition of nutrients reduced the biocontrol capacity of the yeasts. Combination of 0.18 mol/L CaCl2 with C. laurentii cell suspensions could significantly enhance its effect to P. expansum in apple fruits, while the efficacy of calcium on biocontrol activity of T. pullulans or R. glutinis was not remarkable.
文摘Traditional thermal methods of drying food have often led to loss of flavours, nutrients, vitamins, etc., which encourages non-thermal pretreatments such as osmotic dehydration （OD） and/or high electric field （HEF） application to improve the overall product quality. The aim of this study was to evaluate the effect of osmotic dehydration （50% sucrose） with high electric field strengths of 0.5 and 1.0 kV/cm as pretreatments on the drying kinetics and mass transfer of green apples during convective drying at 65 ~C and microwave drying at 1 W/g. The added value of the OD and HEF on the drying kinetics, and the effective mass transfer coefficients of the subsequent drying methods were investigated through this research. The efficacy of these pre-treatments was assessed and compared using cell disintegration index, product texture and thus bring forth new correlations between these pre-treatments and the cell disintegration index using dielectric spectroscopy and its effect on the product texture.
