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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein ubiquitination, an important post-translational modification, plays a wide role in the life activities of eukaryotic cells. E3 ubiquitin ligases specifically recognize target proteins in the ubiquitin-proteasome degradation system and play a decisive role in the ubiquitination pathway. Recent studies have shown that E3 ubiquitin ligases play an extensive regulatory role in the growth, development and stress response of fruits and vegetables. This article introduces the ubiquitin system and the types of E3 ubiquitin ligase in fruit and vegetable crops, focusing on recent advances in understanding the regulatory role and mechanisms of E3 ubiquitin ligases in the growth, development, and stress response of fruits and vegetables. We anticipate that this review will provide a reference for research on the regulatory role of E3 ubiquitin ligases in the life activities of fruits and vegetables.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] To establish a method for simultaneous determination of 36 pesticide residues in fruits and vegetables by QuEChERS purification-ultra high performance liquid chromatography-triple quadrupole tandem mass spectrometry. [Method] The sample preparation was treated using the modified QuEChERS method with acetonitrile as the extraction solvent, and after salting out stratification, take 2. 0 mL supernatant, purified with 400 mg anhydrous magnesium sulfate (MgSO4 ), 50 mg ethylenediamine-N-propylsilane (PSA), 50 mg octadecylsilane bonded silica gel (C18 ) and 100 mg of graphitized carbon black (GCB),analyze and detect under multiple reaction monitoring mode (MRM) using Waters Atlantis T3 C18 column (2. 1 mm × 150 mm, 5 μm) as an analytical column, gradient elution and quantification using external standard method. [Result] 36 pesticides had a good linear relationship (r≥0. 991 0) at a mass concentration of 5. 00-200. 38 ng / mL, with the detection limit of 0. 002-0. 003 mg / kg and the quantification limit of 0. 005-0. 010 mg / kg. 36 pesticide standards with concentrations of 2 times, 5 times and 10 times the quantification limit were added to the composite fruit and vegetable juice samples, the average recovery rate was 81. 70%-117. 38%, and the instrument precision RSD was 1. 10%-4. 19%. [Conclusion]The established method has the advantages of simple pretreatment, high sensitivity, good accuracy and strong repeatability, and can be widely used in the analysis and detection of a variety of pesticide residues in fruits and vegetables. [ABSTRACT FROM AUTHOR]

This study aims to obtain the high-quality near-infrared (NIR) spectra of fresh corn cobs. A systematic investigation was made to explore the effects of experimental parameters on the spectral features of fresh corn cobs and modeling validation using NIR diffuse reflectance spectroscopy. According to the cob stick-shaped characteristics, the multi-dimensional comprehensive test was carried out to collect 900~1700 nm spectral data under four parameters, namely, light source type, light intensity, detection distance, and light source angle. The halogen lamp cups were used as the fiber optic light sources. Among them, the halogen lamp cups were selected with the power of 20 and 40 W, detection distances of 10 and 50 mm, and halogen lamp cups with angles of 30°, 45°, and 60°, in order to analyze the spectral differences and distribution patterns of curves. The spectral differences were determined for the distribution patterns. The standard deviation and spectral area extreme deviation indexes were used to evaluate the spectral quality. Further validation tests were carried out on the model. The spectra were evaluated at 30° and 45° halogen lamp cup angles by multiplicative scatter correction (MSC), standard normal variate (SNV), first derivative (FD), and trend correction. Furthermore, the new model was established to predict the water content using partial least squares (PLS) and support vector machines (SVM). The performance of the model was compared after the derivative (FD) and detrending (DT) pre-processing. The experimental results showed that sufficient spectral response and less interference were achieved in the halogen lamp cup with a power of 20 W and a detection distance of 40 mm. The standard deviation and spectral area polarity of the curve were 0.83 and 187.2, respectively. The better quality of the spectral curve and higher performance of the model were also obtained in the halogen lamp cup with the clamp angle of 45°, compared with 30°. The better performance was found in the SVM prediction model after SNV preprocessing. The coefficients of determination were 0.943 and 0.880, respectively, in the correction and prediction datasets, while the root mean square errors were 0.708 and 0.932, respectively, and the residual prediction deviation was 2.956. The finding can provide technical support to the nondestructive test on the intrinsic quality of fresh corn cobs using near-infrared diffuse reflectance spectroscopy. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ObjectiveThe use of pesticides is one of the root causes of food safety problems. Pesticide exposure and pesticide residues can not only lead to environmental pollution issues but also seriously affect human health. In order to meet the rapid and sensitive detection needs of pesticide residues in agricultural products, a method based on lemon juice reduction to prepare silver nanoparticles (AgNPs) is reported in this research.MethodsFirst, fresh lemon juice was filtered through filter paper and diluted to a 2% lemon juice aqueous solution. Then, a certain concentration of AgNO3 solution, 50 mm NaOH solution were prepared and stored at room temperature. Then, 10 mL ddH2O, 2 mL NaOH, 2 mL 2% lemon juice, and 5 mL AgNO3 solution were mixed. When the solution turned to a clear yellow color, the solution was centrifuged to obtain AgNPs. The morphology and structure of AgNPs were observed by transmission electron microscopy (TEM). In order to verify the successful synthesis of the nanoparticles and the distribution characteristics of the nanoparticles, ultraviolet spectroscopy was used for measurement and analysis, and 4-ATP was used as a SERS probe to preliminarily verify the SERS enhancement performance of AgNPs. Furthermore, the content of the main reducing components in lemon juice, namely ascorbic acid, glucose, and fructose was analyzed. The content of ascorbic acid in lemon juice was determined by high-performance liquid chromatography, and the content of glucose and fructose in lemon juice was determined by UV-visible spectrophotometry. To verify the stability and uniformity of the SERS signal of the nanoparticles, 4-ATP was used as an surface enhancement of raman scattering (SERS) probe for detection analysis. The stability of the SERS performance of the colloidal substrate within 41 days and the SERS performance at temperatures ranging from 0-80 °C were analyzed. Using 4-ATP as the SERS probe, the experimental conditions were optimized for the preparation of AgNPs by the lemon juice method, including pH and AgNO3 concentration. To validate the practical usability of the nanoparticles, the solutions of paraquat and carbendazim and the detection limits of pesticide residues on different fruits and vegetables were detected by SERS.Results and discussionsThe method for preparing AgNPs has the advantages of simple operation, green and easy synthesis. The particle morphology and size of the prepared AgNPs were basically uniform, with a size of about 20 nm. The ultraviolet-visible spectrum of AgNPs solution showed that the absorption peak was about 400 nm and the peak shape was narrow, indicating that the colloidal solution had good homogeneity. The detection limit of 4-ATP as the SERS probe was 10-14 M, indicating that the nanoparticle had a good SERS. In addition, the content of ascorbic acid, the main reducing ingredient, in lemon juice measured by high-performance liquid chromatography (HPLC) was 395.76 μg/mL. The contents of glucose and fructose, which were the main reducing components in lemon juice, were 5.95 and 5.90 mg/mL, respectively. Furthermore, the characterization and analysis results of the AgNPs prepared by the mixed reducing solution prepared according to the concentration data of each component showed that the AgNPs obtained were also uniform in morphology and size, with a diameter of about 20 nm, but the SERS enhancement performance was not as good as that of the AgNPs reduced by lemon juice. The SERS signal uniformity of the AgNPs reduced by lemon juice analyzed results showed that the peak intensity of the SERS spectral of 4-ATP at different sites at the same concentration was not significantly changed for 15 times, and its standard deviation RSD=5.03%, which was much lower than the intersubstrate RSD value (

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective To establish a rapid method for the determination of 33 organophosphorus pesticide residues in four different fruit and vegetable substrates (common type, high pigment type, high fat type, and high sugar type) by QuEChERs pretreatment combined with gas chromatography-tandem mass spectrometry (GC-MS), so as to provide technical support for simultaneous detection and food safety risk assessment of organophosphorus pesticides in different fruits and vegetables. Methods The samples were extracted with acetonitrile and sodium citrate -disodium hydrogen citrate buffer at the same time, purified with ethylenediamine-N-propyl silane (PSA), octadecylsilane bonded silica gel (ClsX and graphitized carbon black (GCB). After nitrogen blowing concentration, the samples were re-dissolved with acetone and detected by gas chromatography-tandem mass spectrometry under multi-reaction ion monitoring (MRM) mode. Quantifications were based on internal standard curves. Results The method had good linear relationship in the range of 50 粒妙L to 500 |Xg/L, with the correlation coefficients greater than 0.9950. The detection limits were within 1.50 to 5.04 and the limits of quantification were within 5.01 to 16,78 In the range of 0.040 to 0.200 mg/kg, the average recoveries ranged from 71.4% to 119.1%, with the relative standard deviations less than 12%. Concluaon The method is simple and rapid, with high accuracy and precision, which is suitable for the rapid detection and quantitative analysis of 33 organophosphorus pesticide residues in different fruit and vegetable substrates. [ABSTRACT FROM AUTHOR]

As people pay more and more attention to healthy diet, fruit and vegetable products have attracted much attention as an important source of nutrition. However, the preservation of fruits and vegetables has always been a difficult problem. Traditional fruit and vegetable preservatives often rely on chemical substances, which not only improve the preservation effect, but also bring potential risks and adverse effects. Therefore, the development of green and effective antibacterial agents in the production and distribution chain of fruits and vegetables has become a research hotspot. In recent years, the use of lactic acid bacteria to slow down fruit and vegetable spoilage has attracted a great deal of interest. They can slow down fruit and vegetable spoilage without significant adverse effects, so the potential of lactic acid bacteria as preservatives in fruits and vegetables is enormous. However, the inhibition mechanism of lactic acid bacteria is not well studied, and the number of lactic acid bacteria or their metabolites approved by regulatory agencies and widely available for commercial use is still small, leading to their imperfect application in fruit and vegetable preservation and storage. This paper reviewed the mechanism of lactic acid bacteria inhibition, the current status of application, and the potential advantages and limitations in the inhibition of spoilage bacteria. The research progress of lactic acid bacteria as bacterial inhibitors in fruit and vegetable products in recent years was summarized, and the development direction of lactic acid bacteria was prospected in order to provide theoretical basis for the application of lactic acid bacteria in fruit and vegetable preservation. [ABSTRACT FROM AUTHOR]

[Objective] The use of pesticides is one of the root causes of food safety problems. Pesticide exposure and pesticide residues can not only lead to environmental pollution issues but also seriously affect human health. In order to meet the rapid and sensitive detection needs of pesticide residues in agricultural products, a method based on lemon juice reduction to prepare silver nanoparticles (AgNPs) is reported in this research. [Methods] First, fresh lemon juice was filtered through filter paper and diluted to a 2% lemon juice aqueous solution. Then, a certain concentration of AgNO3 solution, 50 mm NaOH solution were prepared and stored at room temperature. Then, 10 mL ddH2O, 2 mL NaOH, 2 mL 2% lemon juice, and 5 mL AgNO3 solution were mixed. When the solution turned to a clear yellow color, the solution was centrifuged to obtain AgNPs. The morphology and structure of AgNPs were observed by transmission electron microscopy (TEM). In order to verify the successful synthesis of the nanoparticles and the distribution characteristics of the nanoparticles, ultraviolet spectroscopy was used for measurement and analysis, and 4-ATP was used as a SERS probe to preliminarily verify the SERS enhancement performance of AgNPs. Furthermore, the content of the main reducing components in lemon juice, namely ascorbic acid, glucose, and fructose was analyzed. The content of ascorbic acid in lemon juice was determined by high-performance liquid chroma‐ tography, and the content of glucose and fructose in lemon juice was determined by UV-visible spectrophotometry. To verify the stabil‐ ity and uniformity of the SERS signal of the nanoparticles, 4-ATP was used as an surface enhancement of raman scattering (SERS) probe for detection analysis. The stability of the SERS performance of the colloidal substrate within 41 days and the SERS perfor‐ mance at temperatures ranging from 0−80°C were analyzed. Using 4-ATP as the SERS probe, the experimental conditions were optimized for the preparation of AgNPs by the lemon juice method, including pH and AgNO3 concentration. To validate the practical usability of the nanoparticles, the solutions of paraquat and carbendazim and the detection limits of pesticide residues on different fruits and vegetables were detected by SERS. [Results and discussions] The method for preparing AgNPs has the advantages of simple operation, green and easy synthesis. The parti‐ cle morphology and size of the prepared AgNPs were basically uniform, with a size of about 20 nm. The ultraviolet-visible spectrum of AgNPs solution showed that the absorption peak was about 400 nm and the peak shape was narrow, indicating that the colloidal so‐ lution had good homogeneity. The detection limit of 4-ATP as the SERS probe was 10-14 M, indicating that the nanoparticle had a good SERS. In addition, the content of ascorbic acid, the main reducing ingredient, in lemon juice measured by high-performance liquid chromatography (HPLC) was 395.76 μg/mL. The contents of glucose and fructose, which were the main reducing components in lem‐ on juice, were 5.95 and 5.90 mg/mL, respectively. Furthermore, the characterization and analysis results of the AgNPs prepared by the mixed reducing solution prepared according to the concentration data of each component showed that the AgNPs obtained were al‐ so uniform in morphology and size, with a diameter of about 20 nm, but the SERS enhancement performance was not as good as that of the AgNPs reduced by lemon juice. The SERS signal uniformity of the AgNPs reduced by lemon juice analyzed results showed that the peak intensity of the SERS spectral of 4-ATP at different sites at the same concentration was not significantly changed for 15 times, and its standard deviation RSD=5.03%, which was much lower than the intersubstrate RSD value (<16%) of the qualified new SERS active substrate for quantitative analysis. The temporal stability and temperature stability of AgNPs analyzed results showed that the nanoparticles still had SERS enhanced performance after 41 days of storage, and had SERS enhanced performance stability over a wide temperature range (0~80°C). In addition, the optimization results of experimental conditions showed that the optimal pH for the preparation of AgNPs was around 7.5, and the optimal range of AgNO3 concentration used was 1.76×10-4 ~3.33×10-4 mol/L. Finally, using AgNPs prepared by lemon juice reduction method for pesticide residue SERS detection on the surface of fruits and vegetables, the detection limits for paraquat and carbendazim in solution were as low as 10-14 and 10-10 M, respectively, and the concentration of pesticides showed a good linear relationship with Raman spectral intensity. The lowest detection limits for paraquat and carbendazim residues on different fruits and vegetables were as low as 3.90 ng/kg and 0.22 µg/kg, respectively. [Conclusions] This work provides a green and convenient method for preparing SERS materials for rapid detection of pesticide resi‐ dues on fruits and vegetables. This method has practical value for universal operation. The prepared AgNPs can be used for trace pesticide residue detection, providing a pathway for rapid and sensitive detection of pesticide residues in agricultural products [ABSTRACT FROM AUTHOR]

As the consumers pay more and more attention to a healthy diet, fermented fruit and vegetable juice related products with health benefits are attracting extensive notice. Fruits and vegetables are ideal substrates for microbial growth. Fermented fruit and vegetable juices are rich in nutrients with many function, adding more value to the products, which could have a broader market in the future. In this paper, the common fermentation strategies, the dominating bioactive ingredients, the functional activities and the effect of fermentation on the quality improvements of fermented fruit and vegetable juices are reviewed. Overall, this review has a guiding significance for the development of fermented fruit and vegetable juices industry.

High voltage electrostatic technology has the advantages of low energy consumption and no influence on food quality. It has gradually become a research hotspot in the field of food storage and preservation. This paper systematically reviewed the mechanism of high voltage electrostatic technology and its application status in meat, fruit, and vegetable preservation. The mechanism of the preservation effect of high voltage electrostatic technology is mainly reviewed in terms of enzyme activity transformation, transmembrane potential, and ice crystal formation, respectively. Its preservation effect is also reviewed regarding reducing respiration intensity, reducing drip loss, and inhibiting microbial growth. And the development trends of high voltage electrostatic technology are also discussed and predicted. This paper aims to provide a reference for applying high voltage electrostatic technology in the food industry.

Color is an important factor affecting the sensory quality of fruit and vegetable (FV) products. The vibrant and stable color of FV products can give people a good visual enjoyment, which can in turn promote consumers’ appetite and increase the market value of the products. This paper summarizes the types and properties of natural colorants in FV, clarifies the effects of thermal and non-thermal drying technologies and their combination on the color of FV products, reveals the influence mechanism of colorant degradation products on the products’ quality, and reviews the color preservation technologies of dried FV. We hope that this review could provide a theoretical basis for the color preservation and quality enhancement of dried FV products.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It is challenging to identify the features of subsurface fresh bruises of fruits and vegetables by traditional uniform imaging techniques due to the mild symptoms. Owing to the capability of depth-varying and signal-enhanced characterization, spatial-frequency domain imaging was used to detect the fresh bruising (within 30 minutes) of 10 kinds of fruits and vegetables (carrot, Fuji apple, cucumber, golden delicious apple, fruit cucumber, delicious apple, mango, yellow peach, rose plum, and honey peach). Through the procedures of image acquisition, image demodulation, whiteboard correction and inverse estimation, optical properties of the fruits and vegetables were obtained. The results indicated that there were great differences of optical properties between non-bruised and bruised samples, with decreased values of reduced scattering coefficients for the bruised ones, which visually realized the non-destructive detection of early bruising. The novel method proposed in this paper is promising for non-destructive detection of early bruising of fruits and vegetables. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As a new non thermal pretreatment technology, pulsed electric field (PEF) has excellent characteristics such as short time consumption, low energy consumption and green environmental protection. In this paper, the mechanism of pulsed electric field and its application as pretreatment technology in the field of fruit and vegetable drying, such as hot air drying, freeze drying, microwave drying, osmotic drying, spray drying and vacuum drying, are reviewed. Compared with untreated, PEF pretreatment can improve the dehydration rate, reduce production costs, improve the retention rate of nutrients in the sample, and make the quality of dried products better. However, PEF has some problems, such as the specificity between the parameters and the processing matrix, and the safety of the pretreated food. In the future, it is necessary to strengthen the parameter matching and safety research of PEF, so as to provide new ideas and references for the in-depth research of PEF pretreatment in the field of fruit and vegetable drying.

Plant growth regulators can effectively improve the yield and quality of fruits and vegetables, and their application in fruit and vegetable production is increasing. The risk assessment of plant growth regulator residues has also become a research hotspot. The paper reviews the main categories, functions and application status of plant growth regulators in fruits and vegetables. The harm and residue status of several main growth regulators such as paclobutrazol, forchlorfenuron, gibberellic acid, ethephon and 2,4-dichlorophenoxyacetic acid (2,4-D) in fruits and vegetables are summarized and analyzed. It is found that the average residue of ethephon in fruits and vegetables is the highest, and the residue of plant growth regulator in fruits and vegetables such as grapes, bean sprouts and strawberries is the most serious, and its potential safety hazards should be paid attention to. However, the current national plant growth regulator standards do not cover some fruits and vegetables. It is urgent to improve the relevant standards and risk assessment of plant growth regulator residues.

This paper summarized the latest research progress and achievements of electronic nose technology in fruits and vegetables postharvest diseases, including single pathogen infection and multiple pathogens infection. The shortcomings of current E-nose were analyzed, and the development direction of E-nose in fruit and vegetable disease was predicted.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: In this study, a colloidal gold immunochromatographic four lines card for the simultaneous determination of chlorpyrifos, fipronil, carbofuran and carbendazim in fruits and vegetables was prepared. Methods: The four lines card was prepared by using nitrocellulose membrane as carrier, pesticide competitive antigen as coating antigen and colloidal gold as labeling material. The parameter conditions, including concentrations of antibody for labeling, concentration of the coating antigen, sample extractant and extraction time were optimized. Under the optimal condition, the sensitivity, specificity and stability, as well as the accuracy of the four lines card were evaluated. Results: In the optimized of four lines card preparation process parameters, the concentration of colloidal gold labeled antibody of chlorpyrifos, fipronil, carbofuran and carbendazim were 3.2, 2.4, 3.2 and 3.2 µg/mL, and the concentration of antigen coating of T1, T2, T3 and T4 were 0.65, 0.80, 0.65 and 0.5 mg/mL, respectively. The limit of detection of chlorpyrifos was 0.1 mg/kg, fipronil was 0.02 mg/kg, carbofuran was 0.02 mg/kg, and carbendazim was 0.05 mg/kg. Except that the cross-reaction rates of carbofuran with carbosulfan was 20%, the cross-reaction rates of chlorpyrifos, fipronil and carbendazim with six structural analogues were less than 5%. It could be stored at room temperature for at least 12 months. Furthermore, 60 samples were analyzed and the detection results were consistent with those obtained in reference method. Conclusion: The four lines card prepared in this study was simple, accurate, fast and stable, which was suitable for the rapid screening and detection of chlorpyrifos, fipronil, carbofuran and carbendazim residues in fruits and vegetables.

Imbalance of active oxygen metabolism can lead to oxidative stress in postharvest fruits and vegetables, which could accelerate their quality deterioration, and ruin their commercial value. In this review, the relationship between the antioxidant effect and storage quality of fruits and vegetables has been taken as the breakthrough point, and the effect of antioxidant enzyme activities on delaying postharvest quality deterioration of fruits and vegetables induced by low temperature has been discussed. Moreover, antioxidant effects in postharvest fruits and vegetables have been further analyzed from the perspective of transcriptional regulation, to explore the role of low temperature responsive transcription factors like bHLH, WRKY and NAC in the regulation of antioxidant enzyme activities during low temperature storage, and finally to reveal the possible mechanism of antioxidant transcription regulation that low temperature could delay the quality deterioration of fruits and vegetables. Therefore, this article was suggested to provide a new theoretical basis for carrying out basic research on postharvest quality of fruits and vegetables including physiology, biochemistry and molecular biology, and further elucidating the mechanism of ripening, senescence and quality deterioration in postharvest fruit and vegetables.

During postharvest storage and transportation, fruits and vegetables are prone to decay and deterioration due to the infection of pathogenic bacteria. The control of postharvest diseases mainly relies on chemical synthetic fungicides, but long-term use will lead to environmental pollution and food safety problems. Biological control has the characteristic of green environmental protection and is gradually being applied. Bacillus, as an important biocontrol bacterium, plays an important role in the prevention and control of postharvest diseases of fruits and vegetables. At present, there are a lot of studies on the prevention and control of postharvest diseases of fruits and vegetables by biocontrol Bacillus. In this paper, the species, action mechanism and application status of biocontrol Bacillus in postharvest diseases are reviewed in order to provide reference for the application and development of biocontrol bacillus in postharvest diseases of fruits and vegetables.

Methionine sulfoxide reductase (Msr) is a kind of antioxidant enzyme that can scavenge free radicals and repair oxidized proteins by reducing methionine sulfoxide to active methionine. Studies have shown that Msr play an important role in regulating ripening, senescence, and stress resistance of fruit and vegetable. In this paper, the classification of Msr is summarized. In addition, the research progresses on the substrates of Msr, gene families encoding Msr, and its role in regulating fruit and vegetable metabolism and stress response are reviewed. This paper would provide theoretical references for further studying the types and functions of Msr in fruit and vegetable crops, as well as improving the quality and stress resistance of fruit and vegetables by genetic engineering.

Pectin is the main component of the middle lamella of cell wall. The pectinase exists in the natural plant tissue, which can catalyze the decomposition of the pectin and disrupts the integrity of the cell wall, so the firmness of fruit and vegetable decrease. Ethylene, Ca2+ and temperature are important factors which affects the softening of fruits and vegetables during storage. The common storage methods include physical, chemical and biological preservation techniques, which have different mechanisms on the softening of fruits and vegetables. This paper focuses on the structure of pectin and the classification of pectinase, meanwhile the effect of common storage preservation technologies on pectinases is summarized, which can lay a theoretical foundation for the study of the inhibition of softening during the storage of fruits and vegetables.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The process of cold chain of fruits and vegetables can easily cause damage to the internal structure of fruits and vegetables and arouse quality deterioration due to problems such as extensive control and large losses. Meanwhile, the moisture and heat inside the fruits and vegetables would dynamically migrate, which is not a beneficial effect of the storage and sales on fruits and vegetables. Therefore, it is an urgent problem for studying multi-scale heat and mass transfer mechanism in the cold chain process of fruits and vegetables. This paper clarifies the numerical imaging technology for multi-scale modeling of fruits and vegetables, discusses the multi-scale computational fluid dynamics modeling method of heat and mass transfer mechanism in the cold chain process of fruits and vegetables, as well as the basic problems and solutions in modeling, and optimizes the heat and mass transfer models and designs more efficient and reasonable cooling systems, in order to provide a theoretical basis for the study of the multi-scale heat and mass transfer mechanism, loss reduction and preservation during the cold chain process of fruits and vegetables.

Drying is one of the most important technologies for fruit and vegetable processing. The energy consumption during drying and the quality of dried products are highly correlated to the selected drying methods. As a new type of physical heating technology, radio frequency (RF) heating technology has attracted much attention in recent years because of its rapid heating, volume heating effect, long energy penetration depth, even microorganism control, and enzyme deactivation. This paper mainly summarized the mechanism and characteristics of RF heating technology, the factors that affecting RF heating technology application in fruit and vegetable. Moreover, the application status of RF technology in fruit and vegetable drying, microorganism control, and enzyme deactivation are also concluded. Finally, the existing problems, possible solutions and future development trends of RF heating technology in fruit and vegetable drying are also proposed. This review could provide theoretical guidelines for RF industrial application in fruit and vegetable drying in the future.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It is a further guarantee for food safety to remove pesticide residues in fruits and vegetables by washing and cleaning approaches including ozone treatment. In this paper, the studies on removal of pesticide residues in fruits and vegetables by ozone treatment were reviewed, which involved the ozone generation method, application form, and the combination application of ozone with other methods. The factors affecting the removal rate of pesticide residues and the effects of these treatments on the appearance and nutrition of fruits and vegetables were summarized. The action mechanism of ozone on removal of pesticide residues was further explored. This review aims to provide theoretical and application reference for the researches on the ozone treatment technology used to remove pesticide residues in fruits and vegetables. [ABSTRACT FROM AUTHOR]

Hepatic osteodystrophy is one of the metabolic skeletal diseases, characterized by global changes in bone mineral density in patients with chronic liver disease (CLD) under osteomalacia and osteoporosis. It is often overlooked the complication in patients with CLD. Hepatic osteodystrophy can seriously affect the quality of life and long-term prognosis of the patients. In this study, five kinds of fruits and vegetables (including cerasus humilis, kiwifruit, carrot, grape, and orange) were used as the raw materials to prepare a composite solid beverage (hereinafter referred to as "Wuguo Powder") by spray drying. Then, the female C57 mice were fed with the Wuguo powder, in order to determine the serum indexes and the bone microstructures. A systematic investigation was made to clarify the preventive effects of Wuguo Powder on the hepatic osteopathy induced by high-fat diet. The basis was also offered for the production and the nutrition health function of the Wuguo Powder. The results showed that the optimal formula for five kinds of fruits and vegetables was 40% cerasus humilis, 20% kiwifruit, 20% carrot, 10% orange, and 10% grape. The ingredients were added 40% of the total soluble solids composite drying agent (maltodextrin: WPI=30:10) and 3% of the stabilizer sodium carboxymethyl cellulose (CMC). The spray drying conditions were obtained: the air temperature of entry was 126°C, the feed rate was 6.3 mL/min, the height of the rotameter was 44.00mm, and the soluble solid content was 11.00%. The powder collection rate of Wuguo Powder was 60.86% under these conditions. The serum test showed that the levels of OC and TRACP-5b in the serum of the mice in the administration group were significantly lower than those in the model group (P<0.05). The levels of SOD and GSH-Px were significantly higher than those in the model group (P<0.05), while the levels of MDA were significantly higher than those in the model group (P<0.05), whereas, the lower than that in the model group (P<0.05). The ALT and AST levels were significantly lower than that in the model group (P<0.05), indicating no significant difference, compared with the blank group (P>0.05). The TC, TG, LDL-C levels were significantly lower than that in the model group (P<0.05). The level of HDL-C was significantly higher than that in the model group (P<0.05), indicating no significant difference from the blank group (P>0.05). The Micro-CT showed that the femoral BMD, BV/TV, BS/TV, Tb.N, and Conn.D of the administration group significantly increased (P<0.05), compared with the model group, whereas, the BS/BV and Tb.Sp significantly decreased (P<0.05). The results showed that five fruit powders were prepared by spray drying using the cerasus humilis, kiwi fruit, carrot, orange, and grape as the raw materials, adding the maltodextrin, whey protein isolate (WPI) as a composite drying agent and stabilizer CMC. Five kinds of fruit-vegetable complex solid drinks regulated bone metabolism. Specifically, the levels of OC and TRACP-5b decreased in the serum, and the oxidative stress was improved by the decreasing content of MDA and the increasing levels of SOD and GSH-Px in the serum. The liver damage was relieved by the decreasing levels of ALT and AST in the serum, and the blood lipid metabolism was regulated by the decreasing levels of TG, TC, LDL-C in the serum and the increasing level of HDL-C in the serum. As such, the bone microstructure was improved by increasing BMD, BV/TV, BS/TV, Tb.N, and Conn.D value, while decreasing BS/BV, and Tb.Sp. Therefore, five kinds of fruit-vegetable complex solid drinks can be expected to serve as the better preventive effect on the hepatic osteopathy induced by a high-fat diet in mice. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)