Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

Effects of Different Parameters of Electrostatic Field on Removal of Ethylene in Fruit and Vegetable Storage Environment

[Objectives]The effects of different parameters of electrostatic field on the removal of ethylene from fruit and vegetable storage environment were studied. [Methods]The high voltage electrostatic field technology was used to simulate the removal of ethylene from fruit and vegetable storages, and its influencing factors were tested and analyzed. [Results] The removal effect of needle-plate electrodes was better than that of needle electrodes. The removal effect of ethylene at high voltage was better than that at low voltage. The length of gas chamber was positively correlated with the time required for ethylene removal. Increasing the voltage could produce more ozone, thus improving the removal effect of ethylene. [Conclusions] This study provides theoretical basis and technical support for the use of high-voltage electrostatic field to remove ethylene in controlled atmosphere storages.

Polyphenols in Fruits and Vegetables and Its Effect on Human Health

Polyphenols represent a group of chemical substances common in plants, structurally characterized by the presence of one or more phenol units. Polyphenols are the most abundant antioxidants in human diets and the largest and best studied class of polyphenols is flavonoids, which include several thousand compounds. Numerous studies confirm that they exert a protective action on human health and are key components of a healthy and balanced diet. Epidemiological studies correlate flavonoid intake with a reduced incidence of chronic diseases, such as cardiovascular disease, diabetes and cancer. The involvement of reactive oxygen species (ROS) in the etiology of these degenerative conditions has suggested that phytochemicals showing antioxidant activity may contribute to the prevention of these pathologies. The present review deals with phenolic compounds in plants and reports on recent studies. Moreover, the present work includes information on the relationships between the consumption of these compounds, via feeding, and risk of disease occurrence, i.e. the effect on human health. Results obtained on herbs, essential oils, from plants grown in tropical, subtropical and temperate regions, were also reported.

Effects of bioactive compounds and pharmacological activities in medicinal fruits and vegetables by thermal processing

With the advancement of living standards,the role of healthy diets in maintaining well-being has gained prominence.The concept of“medicinal fruits and vegetables”has attracted much research attention recently.Medicinal fruits and vegetables are rich in nutrients and high in edible value,and are also necessary for people's daily diet.In order to better exert the effect of medicinal fruits and vegetables and prolong their shelf life,this paper reviews the effects of common thermal processing methods(boiling,steaming,microwaving,hot air drying,and pasteurization)on the bioactive compounds and pharmacological activities of medicinal fruits and vegetables.It is found that different heat treatment methods have their own advantages and disadvantages,and microwave drying has greater advantages in comparison.Through the summary of the thermal processing methods of medicinal fruits and vegetables,it is expected to provide a theoretical reference for its rational utilization in the field of fruits and vegetables and the improvement of thermal processing methods.

Design and Performance of a Controlled Environment Mini-chamber for Measuring Produce Quality Deterioration

To minimize losses between harvest and retail display, a system is needed to track temperature and RH exposure of fresh produce and predict its quality at each step of the distribution chain. With accurate models, such system could （1） identify problematic situations before losses occur; （2） become a management tool for decision makers; and （3） help quantify the real impact of individual inappropriate conditions. A project was initiated to develop models required for such a decision system. Because the data required to develop models were not available for most fruit and vegetables, a series of storage trials was planned for measuring changes in physiological and microbial quality, and development of physiological disorders and/or diseases, as a function of time, temperature and RH. To meet this objective, controlled environment mini-chambers were designed, built and instrumented for measuring the effect of traceable environmental conditions encountered during storage and transportation of fresh horticultural produce of similar size and shape as tomato. Detailed design and performance evaluation of these mini-chambers are presented.

辽宁省果蔬贮藏保鲜产业现状及对策分析

辽宁省是蔬菜、水果等农产品生产大省,但随着国内果蔬贸易的不断发展,果蔬产业发展面临着严峻挑战。贮藏保鲜是果蔬生产、运输、保值和增值的重要环节,本文分析了辽宁省果蔬产业的现状,阐述了果蔬贮藏保鲜方面存在的问题,从加强基础建设、提升品牌优势、合理配套保鲜技术等角度指出了辽宁省果蔬贮藏与保鲜加工的发展方向,以期推动辽宁省果蔬贮藏产业的快速发展。

新工科建设背景下线上线下混合式教学提升产出导向课程目标达成度的优势及教学设计案例——以“果蔬贮藏加工学”为例

新工科建设背景下的高等工科教育对专业课的高阶性、创新性和挑战度提出了新的要求,传统课堂教学遭遇瓶颈。线上线下混合式教学基于课程目标开展反向教学设计,将线上自主学习和线下课堂教学进行有机的深度融合,聚焦高阶能力的培养,是提高专业课程教学质量和课程目标达成度的有效途径。以“果蔬贮藏加工学”为例阐述了开展混合式教学改革的必要性,并展示了混合式教学设计的案例。

果蔬贮藏保鲜技术研究进展

目前较为常用的果蔬贮藏保鲜技术为传统低温、气调保鲜和化学、涂膜保鲜等技术,作用机制主要是控制温度降低果蔬的失水、失重、发蔫并调节果蔬新陈代谢速率,抑制或延缓其呼吸作用,抑制病原菌及微生物的侵害。本文对现有的传统果蔬贮藏保鲜技术和新型的超高压处理保鲜技术、冷等离子保鲜技术和高压静电场保鲜技术进行了综述,并对未来发展方向进行了展望。

龙岩市武平盘菜百香果复合果蔬汁饮料开发前景分析

武平盘菜是武平县特产,其具有加工手段单一、不易储藏等特点使得盘菜销售难,农民收益低微。为丰富盘菜加工手段,拓宽其销售路径,推动形成盘菜加工产业链,提升农产品附加属性值,增加农民收益。通过宏观分析饮料市场的特点,结合武平县实际情况,对武平盘菜百香果复合果蔬汁饮料开发前景作了探讨,并提出相关建议,旨在为加快实现乡村振兴提供思路。

CDIO理念下“果品蔬菜贮运学”课程混合式教学初探

以“果品蔬菜贮运学”课程为例,针对工程认证和新工科背景下对人才需求的变化及传统教学模式的不足,结合线上教学的经验,提出基于CDIO工程教育理念的混合式教学模式设计与实施方案。结果表明,教学模式改革提升了学生主动思考、分析、团队协作和解决问题等能力,是适应时代发展的教学模式。

河北省露地菜田固碳增活对策及解决方案

河北省是蔬菜生产大省,但露地蔬菜生产中养分管理较为粗放,长期存在有机物料施用种类单一、偏施化学氮肥、肥料养分配比失衡等问题,导致土壤有机质水平低、有效养分供应能力弱、连作障碍频发。针对露地蔬菜生产中存在的施肥问题,建立了固碳增效与沃土增活综合施肥技术,制定了全程施肥解决方案。有助于改善与提升菜田土壤质量,促进蔬菜稳产增产和菜农增收,具有广阔的应用前景。

基于土壤蓄冷的新型果蔬预冷方案的模拟计算

如何利用自然冷源一直都是热点话题。季节性土壤蓄冷目前在舒适性空调领域已经有了相关的应用案例,但冷链物流的温度都一般都在0~5℃或-18℃,空调的系统温度一般难以满足其要求,因此在冷链物流方向的应用还是较少。在冷链物流的各个环节中,果蔬等农产品采摘后的预冷是全程冷链的第一步也是关键一步,但由于其耗能较大,源头地缘限制等因素导致其不能大面积铺开,造成食品在冷链中出现腐烂和过熟。本文基于土壤蓄冷构造了一种新型的果蔬预冷方案,探讨其节能效果。

脉冲电场技术在果蔬汁加工中的研究进展及应用

脉冲电场(pulsed electric field,PEF)以其独特的非热特性和短时、高效、节能的加工特性成为果蔬汁杀菌保鲜技术的新趋势,可以在保证果蔬汁微生物安全性的同时保持其“新鲜风味”以及营养属性。该文综述了脉冲电场处理对果蔬汁品质、钝酶和杀菌等效果的影响以及在果蔬汁加工领域的应用现状,阐述了PEF技术在果蔬汁加工中的劣势以及与其他技术联用的优势,探讨了基于设备选用、工艺参数与食品基质间特异性、微生物亚致死导致的PEF技术的安全性等问题,分析了PEF在果蔬汁加工领域的应用前景和所面临的挑战,以期为PEF技术在果蔬加工领域的深入研究提供参考。

基于多链的果蔬全程全息信息管理模型构建与系统化实现

果蔬全供应链既具有业务环节繁杂、数据多源异构、利益角色众多等通用食品供应链特征,又具有风险演变趋势复杂、时效性要求强、存在突发新发风险等特性。为有效解决传统果蔬供应链监管方案存在的监管覆盖面不足、溯源效应周期长、各主体间协同效应差等问题,构建了基于区块链多链的果蔬全程全息信息管理模型,并进行了系统化验收。首先,在果蔬全程全息信息解析的基础上,构建基于多链的果蔬全程全息信息管理模型。然后,提出一种基于区块综合索引指数的果蔬信息快速检索方法,并设计了基于公证链的果蔬信息跨链安全交互机制。其次,基于长安链开源区块链平台设计并开发了果蔬全程全息信息管理原型系统。最后,进行了实验验证和系统案例应用分析。结果表明,本系统公开数据上链平均耗时为589.03ms,隐私数据上链平均耗时为708.59ms,公开数据查询平均耗时为26.87ms,隐私数据查询平均耗时为30.67ms。本文设计的基于多链的果蔬全程全息信息管理模型及系统在满足不同需求用户对于不同权限信息的上链和查询需求的同时,实现了对果蔬全程全息信息的穿透式监管,满足了企业对隐私数据的权限控制与安全共享需求,提高了果蔬信息检索效率,为果蔬全程全息信息管理模型开发提供参考与借鉴。

果蔬茶贮藏与加工过程品质调控研究现状及趋势

果蔬茶产业是我国现代农业产业体系和国民经济的重要组成部分,然而存在产后损失大,产品附加值低,综合利用水平不高等问题,制约了产业的高质量发展。实现果蔬茶贮藏加工过程的品质调控,是减损增值的关键。本文综述果蔬茶贮藏加工过程中颜色、香气、滋味、质构和营养品质调控研究现状,提出未来研究的关键科学问题为果蔬茶品质劣变的贮藏生物学基础,绿色贮藏加工技术对果蔬茶品质调控的基础理论,果蔬茶营养物质生物利用度提升和健康效应机理等3个方面,指出多维度解析品质调控机制,绿色加工技术集成创新,多学科交叉与智能化的新方向、新理念、新趋势。本文将为果蔬茶贮藏加工品质调控相关研究和产业高质量发展提供重要理论依据。

基于CiteSpace的果蔬壳聚糖保鲜研究热点和可视化分析

【目的】分析壳聚糖在果蔬保鲜中的应用研究热点。【方法】基于文献计量学方法,利用1991—2023年CNKI和WOS数据库,对壳聚糖在果蔬保鲜领域的930篇中文和803篇英文文献进行可视化分析,使用Citespace作图,分别从年代、作者、机构、国家、研究热点、演进趋势等几个层面进行归纳统计。【结果】1991—2023年发文量整体呈上升趋势,到2022年底,中文和外文文献发文量分别为47篇和100篇,CNKI数据库发文量排名前三的期刊是《食品工业科技》《食品科学》《食品研究与开发》,WOS数据库发文量排名前三的期刊是Food Chemistry(42篇)、Scientia Horticulturae(41篇)和Postharvest Biology And Technology(39篇)。发文量排名前3的国家是中国、印度、美国。研究机构主要为高校和研究所。从研究热点来看,主要集中在壳聚糖复合膜、壳聚糖保鲜机制、与新兴科技手段结合、壳聚糖结合其他处理等领域。【结论】依据文献的分析总结了目前壳聚糖在果蔬保鲜领域的发展,为后续研究提供帮助。

图像处理与识别在果蔬成熟度监测中的研究及应用

目的 分析了果蔬成熟度自动监测对发展智慧农业的重要意义,对图像处理与识别技术在监测果蔬成熟度领域的研究与应用现状进行综述、总结与展望,以期为我国发展果蔬成熟度在线或自动检测识别技术提供参考。方法 对图像处理与识别在监测果蔬成熟度中的原理、优势进行分析,对特征提取、深度学习中的神经网络在该领域中的应用研究进展进行综述。结果 采用以图像处理和识别为核心的计算机视觉检测技术对果蔬的颜色、纹理等外部特征进行成熟度检测具有优势,结合神经网络对果蔬成熟度进行检测的识别率高,可在采摘、运输等场景对果蔬成熟度进行监测。结论 图像处理与识别技术在果蔬成熟度监测领域有望得到突破,将催生更多新的应用场景。

中药提取物在果蔬贮藏保鲜中应用的研究进展

随着人们对食品营养与安全需求的提高,植物源果蔬保鲜剂被认为是化学合成保鲜剂最好的替代品,尤其是中药提取物作为一种天然、安全、有效的保鲜剂,近年来受到了广泛的关注。综述了中药提取物在果蔬贮藏保鲜方面的应用范围和作用机制,分析其存在的问题,旨在为中药提取物在果蔬贮藏保鲜领域的进一步研究和应用提供参考。

电子鼻在果蔬贮藏保鲜中应用的研究进展

果蔬采后变化是一个复杂的生物学过程,涉及成熟、衰老和死亡等多个阶段,导致果蔬内部物质发生一系列生理、生化和微生物变化,从而影响果蔬的品质和风味。气味是果蔬品质和风味的重要指标之一,与果蔬品种、成熟度、新鲜度和采后病害等因素具有密切关系。传统的气味分析方法主要包括仪器分析(如气相色谱-质谱联用)和感官分析,但这些方法存在局限性,如气相色谱-质谱联用不能全面反映样品的整体风味,且样品前处理复杂、检测耗时长、技术成本高等;而感官分析受主观因素影响较大。电子鼻作为一种模拟生物嗅觉系统的仪器,能够快速、客观和准确地检测和识别气味信号,逐渐成为果蔬贮藏保鲜领域的研究热点。综述电子鼻在果蔬品种与产地鉴定、成熟度判断、新鲜度检测、采后病害监测、果蔬农药残留和品质评价等方面的应用进展,并分析电子鼻在实际应用中面临的挑战和问题,展望果蔬采后精准化检测的未来发展趋势,以及提出了电子鼻向专一化、智能化、实用化方向改进的可能途径,为实现果蔬品质精准化检测提供参考和技术支持。

果品挥发性风味物质的研究进展

水果是居民膳食的重要组成部分,挥发性风味物质是评价果实品质的重要指标之一,对果实的整体风味和消费者的接受程度都有很大的影响。研究水果中挥发性风味物质的组成和含量,对于鲜果贮藏及其加工市场都具有重要意义。该文介绍水果中挥发性风味物质的常用提取方法与分析技术,总结水果在贮藏和加工过程中挥发性风味物质的变化,并对未来水果挥发性风味物质的研究方向进行展望。