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[Objectives] This article simulated different temperature fluctuation conditions[-1 ℃, (-1±3)℃, (-1±5)℃], and explored the effect of precise temperature control technology on the preservation of fresh pork during ice-temperature storage. [Methods] The longest pig dorsal muscle was selected as the study object. Total viable counts, volatile base nitrogen, sensory evaluation and volatile organic compounds were determined to study the changes in the quality of fresh pork stored at ice temperature under precise temperature control. [Results] The results indicated that the quality and shelf life of fresh pork during ice-temperature storage were significantly affected by temperature fluctuations. After storage for 12 days, total viable counts in two fluctuating groups increased significantly, TVB-N content were significantly higher than that of -1 ℃ group. The sensory scores of two fluctuation groups were significantly reduced, and the odour was significantly different compared with -1 ℃ group. GC-IMS results showed that the contents of butanal, 2-heptanone, 2-pentanone, ethyl acetate, isoamyl acetate, isopropyl acetate, alpha pinene, styrene and methylpyrazine significantly increased in two fluctuating groups. There was no significant difference of the total viable counts, TVB-N and sensory indicators between two fluctuating groups in the middle and late storage period. [Conclusions] The shelf life of fresh pork in two fluctuation groups [(-1±3)℃ and(-1±5)℃] were shorter than that of -1 ℃ group by 2-3 days, and the stable ice-temperature storage (-1 ℃) was more conducive to maintaining the quality of fresh pork. [ABSTRACT FROM AUTHOR]

In order to investigate and analyze constituents of essential oils from peels and anti-tumor activities of Citrus maxima cv. Mansailong from Xishuangbanna, C. sinensis Osbeck from Yuanjiang, and C. aurantiifolia from Dehong in Yunnan. Essential oils of peels of C. maxima cv. Mansailong from Xishuangbanna, C. sinensis Osbeck from Yuanjiang, and C. aurantiifolia from Dehong were extracted by steam distillation, qualitative and quantitative component analysis were carried out by GC-MS, and the inhibition of tumor proliferation by pericarp essential oil was studied by MTT method. The results were as follows: the extraction rate of essential oil from C. aurantiifolia was the highest, followed by that from C. sinensis Osbeck, and the lowest from C. maxima cv. Mansailong. And 24, 11 and 13 components were identified from essential oils of peels of C. maxima cv. Mansailong from Xishuangbanna, C. sinensis Osbeck from Yuanjiang, and C. aurantiifolia from Dehong, respectively. Myrcene and terpinene were the common components of the three essential oils. Both C. maxima cv. Mansailong and C. sinensis Osbeck essential oil contained active monomers compounds in β-pinene and 3, 7-dimethyl-1, 6-octadiene-3-alcohol, limonene, α-terpineol, and important spice ingredients, dimethyl benzyl acetate and methyl dihydrojasmonate, C. maxima cv. Mansailong essential oil contained limonene up to 72.097%, citral was the active ingredient in C. aurantiifolia from Dehong essential oil. Three essential oils showed certain anti-tumor activities against MKN-45 cell line of gastric cancer, MCF-7 cell line of human breast cancer and HCT-116 cell line of colorectal cancer in a dose-dependent manner. The results provide scientific reference for the development and utilization of the three endemic Cirtus L. in Yunnnan. [ABSTRACT FROM AUTHOR]

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Copyright of Chinese Journal of Applied Entomology is the property of Chinese Journal of Applied Entomology, 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.)

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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.)

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