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The experiment took the broccoli (Brassica oleracea var. italica) as the research object, 1-methylcyclopropene (1-MCP), mustard essential oil (MEO) and 1-MCP combined MEO (1-MCP+MEO) were used to treat fresh green broccoli. The effects of physiological and biochemical indexes such as sensory quality, relative conductivity, chlorophyll, vitamin C and malondialdehyde (MDA) content on the quality of broccoli were investigated during storage. The result showed that with the increase of storage time, all groups of preservative treatments could effectively maintain the quality of broccoli during storage, among which 1-MCP+MEO treatment had the best storage effect on broccoli, effectively maintained the appearance of broccoli, avoided yellows and mildew, and slowed down the chlorophyll content and vitamin C degradation rate and made the chlorophyll content of broccoli always higher than that of other treatment groups. 1-MCP+MEO inhibited the increase of relative conductivity and MDA content in broccoli. On the 28th day of storage, the relative conductivity and MDA of the combined treatment group were 14.94% and 9.1 µmol/g, respectively, which were 43.1% and 27.6% lower than that of the control group respectively, and there was a significant difference (P<0.05), so that the cell integrity of the broccoli was maintained and the senescence of the broccoli was inhibited. After 28 days of storage, 1-MCP+MEO treatment group could effectively reduce the decrease of total phenol and total flavonoid contents, and combined treatment was 51.9% higher than that of control group, and total flavonoid content was 38.4% higher than that of control group. In addition, the activity of polyphenoloxidase (PPO) and peroxidase (POD) related to enzymatic browning was significantly inhibited, and the activity of PPO and POD were 23.6% and 48.1% lower than that of control group, respectively. Significantly lowered than control group (P<0.05). This study aims to provide a theoretical basis for the development of broccoli preservation technology and a new idea for the research and development of preservatives. [ABSTRACT FROM AUTHOR]

Fucoxanthin is a carotenoid, reddish-brown in color, which is mainly derived from marine organisms such as brown algae and diatoms, and has aroused extensive scientific interest due to its unique chemical structure and abundant biological activities. Studies have shown that fucoxanthin processes significant anti-inflammatory and anti-cancer activities. Its anti-inflammatory mechanisms primarily include inhibiting oxidative stress, regulating inflammatory factors, inducting cell autophagy, and resisting cell apoptosis, etc. The main mechanism of anti-cancer activity includes inducing cell autophagy and apoptosis mechanisms, regulating the cell cycle, inhibiting cell migration, and suppressing cell invasion, among other aspects. In this paper, the research progress of anti-inflammatory and anti-cancer activities and related mechanisms of action of fucoxanthin is briefly summarized, which provides the theoretical basis and reference for further research and development of fucoxanthin. [ABSTRACT FROM AUTHOR]

A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH− radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus–kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus–kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus–kiwifruit extract, low-cost processing, and great market potential. [ABSTRACT FROM AUTHOR]

A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus ( C. paliurus ) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus -kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus -kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH - radical, and ABTS + scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus -kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus -kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus-kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus -kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus -kiwifruit extract, low-cost processing, and great market potential.