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In this study, ‘Sabará’ jabuticaba fruit were stored at (5.0 ± 0.2) ℃ or near-freezing temperature ((0.0 ± 0.2) ℃), and evaluated for changes in quality attributes and antioxidant activity after 18 days. The results showed that compared with storage at 5 ℃, near-freezing temperature treatment could effectively reduce the rate of mass loss and decay rate, maintain the contents of soluble solids, titratable acid and vitamin C (VC), and inhibit the activities of pyruvate decarboxylase and ethanol dehydrogenase in the fruit. Moreover, near-freezing temperature treatment delayed the decrease in the contents of total phenols and flavonoids, improved the activity of superoxide dismutase (SOD), slowed down the decline in the activity of peroxidase (POD) and catalase (CAT), delayed the increase in superoxide anion radical (O2−·) production rate and hydrogen peroxide (H2O2) content, and retarded the accumulation of malondialdehyde (MDA) and the increase in the permeability of the cell membrane. Therefore, near-freezing temperature storage could delay ethanol fermentation and improve antioxidant properties of jabuticaba fruit, thereby maintaining its storage quality.

To investigate the effects of exogenous methyl jasmonate (MeJA) on the post-harvest quality of fresh lotus seed, MeJA (100 µmol/L) was used to soak the fresh lotus seed with water as the control. The changes in the color difference (L*, a*, b*), nutrient content (starch, soluble sugar), and other physiological and biochemical indexes (weight loss rate, total phenol content, malondialdehyde content, hydrogen peroxide content, polyphenol oxidase activity, superoxide dismutase activity, catalase activity and peroxidase activity) were compared every 2 days. The results showed that compared with the control group, the MeJA treatment effectively maintained the postharvest color of fresh lotus seed. After 8 days of storage, compared with the control group, the MeJA-treated group had a lower weight loss rate (decreased by 33.84%), and higher starch content (increased by 38.34 mg/g), higher soluble sugar content (increased by 70.58 mg/g), along with a reduced total phenol content, suppressed PPO activity, MDA content and H2O2 accumulation, and enhanced SOD, CAT and POD activities. The above results revealed that the MeJA treatment could delay the post-harvest quality decline of fresh lotus seed through reducing material consumption, maintaining starch and soluble sugar contents, reducing the oxidation of phenols, improving the activities of antioxidant enzymes, as well as maintaining the cell membrane integrity, thereby prolonging their shelf life. [ABSTRACT FROM AUTHOR]

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.)

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 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 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 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 effect of low temperature storage on the postharvest quality and antioxidant capacity of yellow-fleshed peach (YFP) was investigated. The YFP fruits were pre-cooled for 12 h after harvesting, and grouped and stored at 0, 4 and 10 ℃ in refrigeration. The quality parameters and antioxidant enzyme activities were determined. The results showed that the decay rate and browning index of YFP stored at 0 ℃ were 0, which were significantly lower than those of fruit stored at 4 and 10 ℃ (P

In order to study the effect of different CO2 air conditioning treatments on the quality of fresh lotus seeds postharvest storage, this study used 'Shilihe No.1' fresh lotus seeds as the test material, and under the conditions of 4 ° and 5% O2, different CO2 were used (4%, 8% and 12%). The fresh lotus was stored for 20 days under controlled atmosphere, and its appearance and nutritional quality during storage were measured. The results showed that 4% CO2 treatment could reduce the weight loss rate and browning degree of lotus seeds, but the nutrient consumption was more serious. After 20 days of storage, the starch content (98.01 mg/g) was 6.98 mg/g lower than the control group (104.99 mg/g) ; at the end of storage, browning degree, weight loss rate, reducing sugar of 8% CO2 treatment were 1.63, 8.54%, 0.76%, respectively, POD and PPO activities were 163.44 U/(min·g), 99.63 U/(min·g), which were significantly lower than the control group and other modified atmosphere treatment groups (P<0.05), while the starch content was 119.68 mg/g, which was significantly higher than that of the control and other atmospheres. 12% CO2 treatment may cause the lotus seeds to be damaged by too high concentration of CO2. After 20 days of storage, the a* value (-10.03) was higher than the control group (-12.68), and the b* value (24.95) was lower than the control group (28.03), and the browning phenomenon was more obvious than that of the control group. This researches showed that 5% O2 + 8% CO2 was the most suitable treatment for fresh lotus seeds storage. This treatment also showed a positive effect in reducing the nutrient consumption of lotus seeds and protecting the green of the epidermis, providing new ideas and references for the research and development of fresh lotus postharvest preservation technology. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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.)

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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 Xinjiang Agricultural Sciences is the property of Xinjiang Agricultural Sciences 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 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 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.)

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【Objective】 The effect of heat treatment on maintaining shelf life quality of late ripened peach after cold storage was studied. 【Methods】 The changes of physiological characteristics and postharvest quality of late ripened peach‘Lvhua No.9’， which were placed at room temperature (20 ℃) after hot water treatment at 55 ℃ for 2 min and followed by storage for 30 d at 0 ℃，including decay rate，respiration rate，color，firmness，etc . 【Results】 The results showed that hot treated fruit after 6 d， its decay rate was (26.67±3.33) %；the respiration rate was (54.81± 3.44) mg CO2 (/ kg·h) ；the color and brightness value of L was 55.86±1.81；a red value was 21.43±1.51；and b yellow value was 18.78±0.74；firmness was (16.81±0.51) N；total soluble solid content was (11.10±0.13) %；and titratable acid contents was (0.235±0.005) %. 【Conclusion】 Heat treatment had the effect of reducing the decay rate of peach fruit，enhancing the respiration peak values，keeping fruit color and firmness， increasing the content of soluble solids and inhibiting the reduction of titratable acid content. All this indicated that the heat treatment could maintain sensorial quality and commodity value for peach fruits. [ABSTRACT FROM AUTHOR]

Copyright of Taiwanese Journal of Agricultural Chemistry & Food Science is the property of Agricultural Chemical Society of Taiwan 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 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 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.)

The planting area and production of litchi in China rank the first in the world. Currently, manual harvesting of fresh litchi is the main way. Harvest mechanization of litchi is limited by many factors such as mountainous topography, traditional cultivation patterns, biological characteristics and uniform ripening of fruit. However, the adoption of simple mechanical tools to aid harvesting has begun to experiment as a labor-saving approach. To improve the harvesting efficiency and reduce the labor intensity, a hybrid shaking-fixed combo picker for litchi was developed as a canopy vibrational shaker. Understanding of the harvesting performance and postharvest litchi quality of the proposed picker is imperative. The technical possibility of the picker was proved by the energy transfer experiments. The postharvest fruit quality for vibrational picking and manual picking was compared. The experimental results showed that the dissipation of vibration energy was smaller if the excitation point was close to the branch at the position of the lateral crown. The vibration energy could be applied efficiently for harvesting if the fruiting branches that were relatively immobilized at the head of branch were shaken as the principle of hybrid shaking-fixed combo picker. The three-factor three-level orthogonal test was conducted. The results showed that the smallest damage ratio was obtained at vibration frequency of 20 Hz, spacing of fixed comb of 10 mm and swing angle of shaking comb of 30°. When the vibration frequency, spacing of fixed comb and swing angle of shaking comb were respectively 26.67 Hz, 20 mm and 50°, the picking efficiency was the highest with the damage ratio of 7.18%. Considering the effect of picking efficiency and damage ratio on picking performance index comprehensively, a synthetic weight grade method was proposed to analyze the experimental results for evaluating and determining the best operation parameters of the hybrid shaking-fixed combo picker. It is indicated that the best operation parameters of the litchi picker are vibration frequency of 26.67 Hz, spacing of fixed comb of 20 mm, swing angle of shaking comb of 40°. The replication experimental results showed that the productivity is 4.1 kg/min and the damage ratio is 5.05% under this condition. During the postharvest quality test, the harvested litchi fruits by vibrational picking and hand picking were both pre-cooled for 15 min at 5 °C. Sample fruits of each harvesting method were packed with polythene film bags with 20 bags per group. Each fresh-keeping bag included 15 fruits. The packaged fruits were stored in a fresh-keeping container for 8 d with temperature of 6 °C, oxygen volume fraction of 3%-6% and relative humidity of 90%-95%. Every 48 h, one bag was randomly taken out as to each harvesting method. The color difference (a*, b*, L*), titratable acid and soluble solids were tested. No significant difference was found between vibrational harvest and manual harvest in the total soluble solid content, color difference (a*, b*, L*) and titratable acidity. It was found that vibrational harvesting has no effect on the fruit quality. This study can provide a reference for the design and optimization of litchi harvester. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Southern Agriculture is the property of Journal of Southern Agriculture 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.)