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Summary: To reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product‐to‐package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 °C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture‐controlled packaging effectively preserves strawberry quality compared to non‐humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 ΔOD g−1 and 0.966 ΔOD g−1) and flavonoids (0.748 ΔOD g−1 and 0.726 ΔOD g−1). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs. [ABSTRACT FROM AUTHOR]

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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.)

Antioxidant capacity is one of the most important biological activities in fruits and vegetables and is closely related to human health. In this study, 'Eureka' lemons were used as experimental materials and stored at 7–8 °C MT (melatonin, 200 μmol, soaked for 15 min) and CA (controlled atmosphere, 2–3% O2 + 15–16% CO2) individually or in combination for 30 d. The changes in lemon fruits' basic physicochemical properties, enzyme activities, and antioxidant capacities were studied. Comparing the combined treatment to the control, the outcomes demonstrated a significant reduction in weight loss, firmness, stomatal opening, and inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities. Additionally, the combined treatment maintained high levels of titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), and antioxidant capacity and preserved the lemon aroma. Meanwhile, the correlation between fruit color, aroma compounds, and antioxidant capacity was revealed, providing valuable insights into the postharvest preservation of lemons. In conclusion, the combined treatment (MT + CA) was effective in maintaining the quality and antioxidant capacity of lemons. [ABSTRACT FROM AUTHOR]

Cold plasma (CP) is a novel environmental‐friendly preservation technology that causes minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the extended storage time. Currently, the research on the use of CP on winter jujubes (Ziziphus jujuba Mill. 'Dongzao') mainly focuses on the effect of the treatment on storage quality. There is limited research on the effect of CP treatment on the flavor of winter jujubes. This study used different CP (80 kV) treatment durations (0, 5, and 10 min) to treat winter jujubes. The appropriate treatment time was selected by observing the changes in color, respiratory intensity, soluble sugar content, total acid content, and vitamin C (VC) content of winter jujubes. Amino acid analyzer and headspace solid‐phase microextraction in combination with gas chromatography coupled with mass spectrometric detection were used to analyze the effect of CP treatment on the flavor compounds of winter jujubes. The results showed that the 5‐min CP treatment could significantly slow down the red coloration of winter jujube while maintaining high soluble sugar, total acid, and VC content. At the respiration peak, the respiratory intensity of the 5‐min CP treatment group was 0.74 mg CO2·kg−1·h−1 lower than that of the control group (p < 0.05). CP treatment slowed down the decrease in the content of amino acids and volatile organic compounds (such as 2‐methyl‐4‐pentenal, 2‐hexenal, and 3‐hexenal) in winter jujubes. This study will provide basic data for applying CP preservation technology in postharvest winter jujubes. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita moschata Duch.) is a versatile crop with strong stress resistance and promising growth potential. Widely cultivated in various regions of China, it ranks among the top crops globally in terms of both planting area and consumption. Known for its pleasant taste and high nutritional value, pumpkin pulp is rich in essential trace elements for the human body. Even after harvest, pumpkin fruit remains metabolically active, requiring its own nutrients to complete the postripening process. Failure to provide proper postharvest storage conditions can lead to excessive water loss and rapid nutrient depletion, resulting in rough, shriveled, and even rotten peel, ultimately diminishing the economic value of the pumpkin. This study aimed to investigate the changes in pumpkin quality and physiological indicators during storage to provide insights to determine optimal consumption and processing periods of pumpkins. The pumpkins were stored at a temperature of 16 ± 2 (C and 60% to 80% humidity during the experiment. The dynamic changes in fruit quality, hardness, respiration rate, malondialdehyde content, level of antioxidant enzymes, and other indicators of two pumpkin cultivars (BM5 and JQ) were assessed during storage, and the correlation among these indicators was evaluated. The results indicated a decrease in the vitamin C content and pulp hardness, whereas the superoxide dismutase and catalase contents initially increased and then decreased, and malondialdehyde and weight loss rates increased over the storage period. The weight loss rate exhibited significant positive and negative correlations with the malondialdehyde content (P < 0.01) of the two cultivars, whereas the vitamin C content showed a significant positive correlation with pulp hardness (P < 0.01). The findings indicate that optimal fruit quality was maintained within 40 days of postharvest storage. This study provides valuable insights into the selection of storable pumpkin cultivars. [ABSTRACT FROM AUTHOR]

Postharvest ethylene accumulation and lignification are significant issues affecting the storage quality of fresh faba beans, resulting in rapid quality decline. However, there is still a lack of effective preservation methods to preserve the quality of faba beans during storage. This study aimed to investigate the regulation of lignification in faba beans during storage using a high-efficiency ethylene remover (HEER), examining physiological responses, key enzyme activities, and transcriptomic changes. Results showed that the HEER treatment inhibited the lignification, reducing it by 45% and lowering the respiratory rate of fresh pods by 32.8% during storage. Additionally, the HEER treatment suppressed respiration rates and the activities of lignin synthesis-related enzymes, including phenylalanine ammonia-lyase (from 353.73 to 246.60 U/g), cinnamic acid-4-hydroxylase (from 635.86 to 125.00 U/g), 4-coumarate: coenzyme A ligase (from 1008.57 to 516.52 U/g), and cinnamyl-alcohol dehydrogenase (from 129.42 to 37.12 U/g), thus slowing lignin accumulation. During storage, the hardness of fresh faba bean increased by 9.79% from the initial period, being 1.44 times higher than that of HEER. On days 8 and 16 of storage, the respiratory rate of the treated beans decreased by 24.38% and 4.12%, respectively. Physiological and enzyme activity analyses indicated that HEER treatment-induced increase in hardness was associated with the phenylpropanoid metabolic pathway. Moreover, the HEER significantly down-regulated the expression of several key genes, namely FaPAL, FaC4H, and FaCAD. This study helps to deepen the understanding of the inhibition of lignification by HEER and provide new insights for the development of preservation technology of faba bean. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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 China Condiment is the property of China Condiment 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.)

In recent years, Aksu apple has become popular with consumers because of its unique texture and taste. At present, maintaining quality during storage is the key problem with the apples in the Aksu region. 1-Methylcyclopropene (1-MCP) can delay fruit senescence, so is widely used in fruit preservation. However, many factors affect the preservation effect of 1-MCP. The effects of 1-MCP concentration (0 µL·L−1, 1 µL·L−1, 3 µL·L−1, 5 µL·L−1, and 8 µL·L−1) and postharvest application time (0, 1 and 2 d after harvest) on the quality of stored apple were studied. It was found that 1 µL·L−1 1-MCP was more beneficial in improving the quality of stored apples, reduced the respiration intensity and decay rate, increased the fruit firmness and total soluble solid content, and reduced the relative content of ester volatile aroma components. In addition, 1-MCP treatment applied at different postharvest times also affected the sensory quality and flavor of apples. The effect of 1-MCP treatment immediately after harvest was better. [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.)

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 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 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.)

To investigate preservative effects of exogenous melatonin (MT) treatment on pitaya fruit, different concentrations (0.05, 0.10, and 0.50 mmol/L) of MT were used to treat harvested pitaya fruit, and the storage quality and scavenging capacity of reactive oxygen species (ROS) of MT treatment were measured. The results showed that preservative effects of MT depended on treatment concentration, and 0.10 mmol/L MT treatment significantly enhanced storage quality in relative to 0.05 mmol/L and 0.50 mmol/L concentrations. 0.10 mmol/L MT treatment effectively inhibited scale yellowing, reduced weight loss, delayed the decline in total soluble solids and titratable acid content, as well as minimized decay rate. Furthermore, 0.10 mmol/L MT treatment significantly enhanced the activities of catalase, peroxidase, and ascorbate peroxidase, along with the total antioxidant capacity, thereby enhancing the scavenging ability to DPPH· and superoxide anion radicals. The above results suggested that MT treatment enhanced antioxidant enzyme activity, facilitating the timely removal of ROS generated during fruit senescence and reducing oxidative damages caused by ROS.

In this study, the changes in the water content, acid value, peroxide value, and antioxidant activity of macadamia kernels were determined at different storage temperatures (4 ℃, normal temperature and 60 ℃) in 5 packaging systems, including conventional packaging, vacuum packaging, vacuum deoxidizer packaging, nitrogen packaging and nitrogen deoxidizer packaging, and a kinetic model to predict the shelf life of macadamia kernels was established based on the peroxide value. The results showed that nitrogen and nitrogen deoxidizer packaging significantly inhibited the increase of acid value and peroxide value, reduced oxidative rancidity, slowed down the decline of total phenol content, and maintain high 1,1-diphenyl-2-picrylhydrazyl, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cationic radical and hydroxyl radical scavenging ability in macadamia kernels. Peroxide value was positively correlated with both storage temperature and time (P < 0.05), and its changes were fitted to a first-order kinetic model. The Arrhenius equation had good fitness, and the error of the prediction model was less than 14%. Nitrogen packaging had the longest shelf life, with measured values of 215, 180, and 108 days at 4 ℃, normal temperature, and 60 ℃, respectively, followed by nitrogen deoxidizer packaging, with measured values of 205, 175, and 104 days, respectively.

To examine how different harvesting periods affect the storage quality of 'Satsuma' plum fruits, this study analyzed 13 quality and physiological metrics post-harvest and utilized principal component analysis (PCA) and mathematical models to assess (0±0.5)℃ low temperature storage quality across three different harvesting periods (100 d after flowering, 103 d after flowering, 106 d after flowering). The results showed that harvesting at 103 days after full bloom led to the best preservation effect. Additionally, the hardness and total acidity of plum fruit decreased by 37.37% and 27.06% respectively until the end of the storage period, which was the slowest. Furthermore, changes in relative conductivity, anthocyanins, total soluble solids, malondialdehyde, total phenols, and flavonoids were relatively smooth. The activity of polyphenol oxidase was low, while peroxidase, superoxide dismutase, and catalase activities were high, specifically catalase activities. After conducting PCA analysis, it was determined that PC1, PC2, and PC3 accurately capture 87.472% of the relevant information. These results suggested that varying harvesting periods would have significant impacts on all indicators. The mathematical model analysis revealed that the plum fruits harvested at 100, 103, and 106 days after bloom, and stored for 56 days, had comprehensive scores of 1.06, 0.99, and 2.69, respectively. Lower comprehensive scores indicated better quality, so the order of preservation effect was as follows: 103 days after bloom>100 days after bloom>106 days after bloom. The study provides a theoretical framework for evaluating postharvest preservation and quality of plum fruits, along with technical parameters to enable timely harvesting.

Traditional high-temperature sterilization of chicken soup can easily lead to adverse effects on product quality and result in a short storage period, which fails to meet the demands for modern convenience and nutritional consumption. In this study, ultra high pressure combined with partial freezing multi-fence technology was applied to preserve chicken soup, aiming to extend its storage period, reduce nutritional loss, and enhance overall quality. The quality of chicken soup was compared and analyzed using pasteurization, high temperature and high pressure treatment, as well as ultra high pressure (400 MPa for 15 min) combined with partial freezing (−2.5 ℃) storage. Freshness indicators (total bacterial count, fat oxidation, protein oxidation), flavor-related parameters (soluble protein content, free amino acid content, inosine acid content, volatile substances), sensory evaluation scores were used to investigate the effects of these three sterilization methods combined with partial freezing technology on the storage stability and freshness of chicken soup. Furthermore, the impact of ultra high pressure combined with partial freezing technology on changes in the quality attributes of chicken soup during storage was explored. Results demonstrated that the group treated with ultra high pressure combined with partial freezing exhibited favorable microbial load values (with a total colony count only at 2.11 log CFU/mL) after being stored for 100 days. Malondialdehyde (MDA) values differed among the three groups subjected to different treatment methods: Higher MDA levels were observed in the high temperature and high pressure group compared to both pasteurization group and ultra high pressure group. Consistently lower MDA values were found in the ultra high pressure group throughout storage stages when compared against other two groups. The soluble protein content in the ultra high pressure group remained consistently higher at 5.22 mg/mL than that in other two groups. Additionally, the ultra high pressure group exhibited significantly higher levels of flavor substances (phenylalanine, proline, inosine, octanaldehyde, 2-heptanone, 2-amylfuran) compared to the other two groups. These findings demonstrate that the combination of ultra high pressure and partial freezing is more effective than traditional heat treatment in minimizing nutrient loss, preserving sensory quality of chicken soup, and extending shelf life.

Objective: This study investigates the effects of dwarfing treatment on the appearance and postharvest quality of banana fruits. Methods: The experimental material used in this study was 'Guijiao No.9'. A dwarfing agent, primarily composed of uniconazole and potassium dihydrogen phosphate, was dissolved in water and applied to the roots. The banana seedlings undergo their first treatment with the dwarfing agent when they reach the 18th leaf, followed by a second treatment when they reach the 23rd leaf. The fruits were harvested once they reach the desired level of commercial maturity. Fruit appearance (peduncle length, fruit finger circumference) and postharvest quality, including peel color (value L*, a*, b*, C*, h*), fruit hardness, respiration rate, ethylene release, soluble sugar content (fructose, sucrose, glucose), and organic acid content (oxalic acid, quinine acid, malic acid, succinic acid, VC, citric acid, fumaric acid) in the flesh were taken as reference indicators to study the effects of dwarfing treatment on the storage quality of banana fruits. Results: The peduncle length and finger circumference between the dwarfed group and the control group showed extremely significant differences (P

In this study, the prepared dish Kung Pao Chicken with soy protein artificial meat (SPAM-KPC) was developed to satisfy the higher demand for nutritious healthy and diversified convence food, and the changes in storage quality of SPAM-KPC at different storage temperatures (4, 25 and 37 ℃) were compared. The shelf life prediction model of the SPAM-KPC was established based on the total number of bacteria as the key quality factor affecting the shelf life of the product. The results showed that the total colony count of SPAM-KPC samples stored at three temperatures for 15 days increased from 0.67 lg(CFU/g) to 2.73, 3.37 and 4.33 lg(CFU/g), respectively. While pH (from 6.22 to 5.88, 5.87, 5.69) and sensory scores (from 25.12 to 22.67, 19.52, 16.84) gradually decreased, as well as hardness and springiness decreased. The shelf life of SPAM-KPC products at three storage temperatures was 28, 20 and 17 days, respectively. According to the findings, low-temperature storage at 4 ℃ was the best storage temperature for SPAM-KPC products. This work could provide a theoretical reference for the application of plant-based protein meat in the field of prepared dishes processing.

To investigate the effect of combined treatment with L-ascorbic acid (AA) and ultrasound (US) (AS) on the storage quality of fresh-cut taro, the present study measured changes in the sensory quality and browning-related enzyme activities during storage of Yongding grown fresh-cut Liuyuehong taro soaked in 2% AA solution for 15 minutes, followed by US treatment (53 kHz and 400 W for 10 minutes). Compared with the control group, combined treatment with AS could reduce the water loss rate of fresh-cut taro, maintain higher hardness, delay the increase in browning index, reduce cell membrane permeability, inhibit the accumulation of malondialdehyde (MDA), and suppress surface microbial growth, thereby maintaining higher sensory quality of fresh-cut taro. In addition, AS treatment could also maintain higher activities of catalase (CAT) and superoxide dismutase (SOD), decrease the activities of peroxidase (POD), polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL), inhibit the consumption of phenolic substances, slow down the loss of nutrients such as starch, soluble proteins, and soluble solids, suppress the accumulation of soluble quinones, and delay the flavor deterioration of fresh-cut taro during storage. These results indicated that AS treatment could maintain better storage quality of fresh-cut taro.

'Franch' plums were used as experimental material to elucidate the effects of short-term treatment with high concentration of carbon dioxide (CO2) on post-harvest storage quality and antioxidant metabolism. The fruits were treated with 45%, 60%, and 75% CO2 for 3 hours, and then stored at 1.0±0.5 ℃ for 49 days. The firmness, color, soluble solids content, titratable acid content, and indicators related to antioxidant metabolism of the plums were measured during cold storage. The results showed that short-term treatment with high concentration CO2 can effectively maintain the firmness, color, soluble solids, and titratable acid content of plums, among which 60% CO2 treatment showed the best effects in maintaining fruit quality. At the end of storage, the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and ascorbate peroxidase (APX) in the 60% CO2 treatment group were 5.71%, 59.95%, 27.40%, 29.18%, and 45.00% (P

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

To examine how different harvesting periods affect the storage quality of 'Satsuma' plum fruits, this study analyzed 13 quality and physiological metrics post-harvest and utilized principal component analysis (PCA) and mathematical models to assess (0±0.5)°c low temperature storage quality across three different harvesting periods (100 d after flowering, 103 d after flowering, 106 d after flowering). The results showed that harvesting at 103 days after full bloom led to the best preservation effect. Additionally, the hardness and total acidity of plum fruit decreased by 37.37% and 27.06% respectively until the end of the storage period, which was the slowest. Furthermore, changes in relative conductivity, anthocyanins, total soluble solids, malondialdehyde, total phenols, and flavonoids were relatively smooth. The activity of polyphenol oxidase was low, while peroxidase, superoxide dismutase, and catalase activities were high, specifically catalase activities. After conducting PCA analysis, it was determined that PC1, PC2, and PC3 accurately capture 87.472% of the relevant information. These results suggested that varying harvesting periods would have significant impacts on all indicators. The mathematical model analysis revealed that the plum fruits harvested at 100, 103, and 106 days after bloom, and stored for 56 days, had comprehensive scores of 1.06, 0.99, and 2.69, respectively. Lower comprehensive scores indicated better quality, so the order of preservation effect was as follows: 103 days after bloom>100 days after bloom>106 days after bloom. The study provides a theoretical framework for evaluating postharvest preservation and quality of plum fruits, along with technical parameters to enable timely harvesting. [ABSTRACT FROM AUTHOR]

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 & 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.)

Apple fruit can be stored for long periods of time, especially with the use of controlled atmosphere storage, but like many fruits and vegetables are susceptible to water loss. Water loss can result in compromised appearance such as skin shriveling, as well as loss of firmness, and reduced saleable weight, which in turn affect the income of growers and other industry stakeholders. Preharvest factors that can influence water loss in apples during the postharvest period include climate, cultivar, fruit size, tree age, orchard practices, and harvest maturity. Postharvest factors such as the storage temperature, relative humidity, storage type, and duration can also affect water loss in apple fruit during storage. The mechanisms of cuticle biosynthesis in water permeance, the role of stomata and lenticels, microcracking, crosstalk with mechanical injuries, storage disorders, and decay incidence during the storage of apples are reviewed. Additionally, the review summarizes: preharvest and postharvest factors influencing water loss; recent management strategies including pre-cooling, cold storage, controlled atmospheres, packaging, and anti-senescence chemicals; the use of edible coatings, as well as other non-chemical approaches for modulating water loss and maintaining storage quality. The review also provides direction for the industry to manage this destructive problem in the postharvest supply chain of apple fruit. [ABSTRACT FROM AUTHOR]

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 Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

To investigate the effectiveness of ε-polylysine (ε-PL) on fruit senescence related to quality and antioxidase activity in 'Jinxiu' yellow peach, and to explore the relationship between cold injury and antioxidant activity of peach fruit. Peaches reached an eighth mature stage were subjected to postharvest immersion treatment with five concentrations (0, 100, 300, 600 and 900 mg L−1) of ε-PL solutions for 15 min. Treated peaches were stored at (0 ± 0.5) °C and 80–85% relative humidity for 42 days. The results confirmed that the ε-PL treatment effectively reduced weight loss, delayed total color changes, reduced internal flesh browning and improved the peach quality. And this was correlated with delayed senescence, which is due to the inhibition of respiration rate and peak, decrease in MDA accumulation, reduce relative membrane permeability and PPO, and enhance antioxidase activity of the fruit. PCA analysis results identified that comparatively better response of ε-PL application on peach fruit storage quality, accompanied by the extension of cold storage time, indicating significant differences among groups. Furthermore, the 600 mg L−1 ε-PL group was better at lengthening storability; the percentage of MDA, relative membrane permeability and PPO was 19.35%, 18.54% and 30.44% lower than the control at 42 days, respectively. The group also maintain the sensory quality of the yellow peach for up to 42 days during cold storage than other groups. Consequently, these findings suggested that applying ε-PL to peach during postharvest is practical way to reduce chilling injury, delay fruit senescence and preserve the fruit quality. [ABSTRACT FROM AUTHOR]

To investigate the impact of different packaging methods on the storage quality of rape under intermittent temperature variation, 'Shanghai Green' rape was used as the test material. Three treatments were applied using PE food packaging bags: sealed packaging, open packaging, and no packaging. This experiment preliminarily simulated the day and night temperature conditions in the compartments during transportation in northern China. The samples were placed at 20~25 °C for 12 h and 8~14 °C for 12 h every day to analyze the changes in gas composition and physiological indicators inside the packaging bags. The results indicated that during storage, the rot rate of rape in the sealed PE packaging bag group increased fastest, and reached 24.1% on the 7th day of storage, losing commercial value. The rape in no packaging group showed severe wilting and yellowing, with a yellowing rate of up to 36.88% after 7 days of storage. In contrast, the open packaging group exhibited intermediate results among the three groups, on the 7th day of storage, the yellowing rate, weight loss rate, root hardness, brightness (L* value), and chlorophyll content of the rape in this group were 25.36%, 24.59%, 1 kg/cm², 49.87, and 0.89 mg/g, respectively, with the best comprehensive effect. Compared to the sealed PE packaging and no packaging groups, the open PE packaging method presented better preservation effects for rape. [ABSTRACT FROM AUTHOR]

In this study, two storage methods including non-bagging room temperature ventilation storage and single fruit bagging room temperature ventilation storage ( 0 ~ 15 °C natural ventilation ) were applied for 'Leigong 1' pomelo preservation, and the changes of fruit qualities during storage were analyzed in order to screen the best storage method and storage time of 'Leigong 1' pomelo fruits. The results showed that single fruit bagging could delay the complete chlorosis of'Leigong 1' peels for 30 days, slow down the increase rates of weight loss rate, and the fruits presented no rot or peel shrinkage during 60 days storage under 0~15 °C natural ventilation compared with the non-bagging treatment. The edible rates of fruits under two treatments showed an increasing trend during storage, while the juice yield increased first and then decreased. Besides, single fruit bagging exhibited significantly superior effects than that of non-bagging treatment. The soluble solid contents of fruits under single fruit bagging and non-bagging treatments at room temperature ventilation were the highest on the 30th and 60th day of storage, which were 13.2% and 15.1%, respectively. The titratable acid contents of the two treatments were the lowest on the 15th of storage, which were 0.21% and 0.13%, respectively. The solid-acid ratios reached the highest on the 15th of storage, which were 64.06 and 93.37, respectively, and then decreased gradually. In general, the usage of single fruit bagging at room temperature ventilation storage is more suitable for 'Leigong 1' pomelo, and the storage time can reach to 60 days. [ABSTRACT FROM AUTHOR]

Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and developed appropriate models to predict the shelf life. Results showed that curcumin-mediated PDT maintained sensory acceptability, color, and firmness, decreased weight loss, and increased ascorbic acid and total phenolics of samples by inactivating polyphenol oxidase and peroxidase, resulting in improved antioxidant capacity and quality. The total bacteria count in samples was significantly (p < 0.05) reduced by 2.01 log CFU g−1 after PDT and their shelf life was extended by 6 d compared to the control. To accurately predict the shelf life, the kinetic models based on microbial growth were established, while weight loss, b* value, firmness, and ascorbic acid were selected as representative attributes for developing quality-based prediction models through correlation analysis. Modeling results showed prediction models based on ascorbic acid best fitted PDT-treated samples, while the modified Gompertz model based on bacteria growth was the best for control and samples treated by sodium hypochlorite. This study suggests that PDT is promising in extending the shelf life of fresh-cut radishes, and using critical indexes to establish the prediction model can provide a more reliable shelf-life estimation. [ABSTRACT FROM AUTHOR]

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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 Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

To investigate how methyl jasmonate (MeJA) affects the storage quality of fresh-cut Cistanche deserticola, this study immersed fresh-cut Cistanche deserticola in MeJA solutions of 100, 150, and 200 μmol/L concentrations and measured changes in hardness, weight loss rate, total soluble solids (TSS), total colony count, color, browning degree, total phenol content, polyphenol oxidase (PPO), peroxidase (POD), and malondialdehyde (MDA) content during storage.Results indicated that after 14 days of storage, fresh-cut Cistanche deserticola treated with 200 μmol/L MeJA showed a decrease in MDA, PPO, and POD activities by 21.32%, 23.62%, and 24.08%, respectively, while the total phenol content increased by 33.68%, resulting in higher antioxidant capacity and a significant delay in the degree of browning during storage. MeJA treatment also slowed down color changes and weight loss during storage, reduced the total colony count by 23.88%, and increased the hardness and TSS content by 17.89% and 40.22%, respectively, effectively maintaining the storage quality of fresh-cut Cistanche deserticola. This study contributes theoretical support for developing preservation techniques and extending the shelf life of fresh-cut Cistanche deserticola. [ABSTRACT FROM AUTHOR]

In order to enhance the aroma and flavor of pork and improve the water retention and binding power of pork, the effects of sensory score, TBARS, TVB-N, total number of colonies, water distribution, color and storage time on pork were studied. SPME-GC-MS was used to detect the flavor changes at different processing stages. The results showed that the storage time of pork products could be extended for 6d after 12 days. Meanwhile, the volatile flavor components of pork before, after and after curing were 71, 54 and 59. After curing, the types of aldehydes and alkenes increased significantly. It can be concluded that the addition of pickling materials can effectively slow down the oxidation of pork lipids and proteins, inhibit the growth of microorganisms, and extend the shelf life. It can significantly improve pork flavor and reduce the production of harmful substances such as acrylamide and polycyclic aromatic hydrocarbons. [ABSTRACT FROM AUTHOR]

The primary quality concern for spinach and other green vegetables during post-harvest handling is preserving the green color, specifically by delaying the yellowing caused by chlorophyll loss. The current study, therefore, aimed to investigate the effect of ethanol added to washing water in low concentrations on yellowing, chlorophyll loss, and the storage quality of spinach. For this purpose, ethanol was added to tap water at 0 µL L–1 (control), 200 µL L–1, 400 µL L–1, and 800 µL L–1, and after pre-washing, the spinach leaves were dipped in these solutions at a temperature of 16–18°C for five minutes. The spinach was stored at 4 ±1°C and at 90–95% RH for 21 days after being drained, dried, and packed, and the quality parameters were recorded at seven-day intervals. As a result of this study, the decline in chlorophyll losses was obtained especially by the application of the 400 µL L–1 ethanol treatment after the first 14 days of storage, and this result was positively correlated with both the color values L*, a*, b*, hue, yellowness index (YI), total color difference (ΔE), and the chlorophyll SPAD (soil-plant analysis development) values. Consequently, adding 400 µL L–1 of ethanol to the washing water was the most effective in delaying yellowing and chlorophyll loss in spinach. However, this effect declined with increasing solution concentrations and was accompanied by weight loss. [ABSTRACT FROM AUTHOR]

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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 Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal 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 ultraviolet C (UV-C) radiation on the physicochemical properties and the bacterial diversity of fresh-cut cabbage was investigated over 12 days of storage at 5 °C. The color index (L*, a* and b*), decrease in weight, and content of soluble sugar, chlorophyll, ascorbic acid, total phenol, and malondialdehyde were measured. The structure of the bacterial community was also clarified by high-throughput sequencing analysis. After irradiation, the weight loss of fresh-cut cabbage during storage was reduced, and the content of antioxidant-related components, such as total phenols, ascorbic acid, and malondialdehyde, was increased. The results showed that the dominant phylum of bacteria in fresh-cut cabbage was Proteobacteria, and the dominant genus was Pseudomonas. A β-diversity analysis showed that the composition of the bacterial community of the irradiated and control treatments was different. [ABSTRACT FROM AUTHOR]

Background: A balanced supply of nitrogen is essential for spinach, supporting both optimal growth and appropriate nitrate (NO3−) levels for improved storage quality. Thus, choosing the correct nitrogen fertilizer type and application rate is key for successful spinach cultivation. This study investigated the effects of different nitrogen (N) fertilizer type and application rates on the growth, nitrate content, and storage quality of spinach plants. Methods: Four fertilizer types were applied at five N doses (25, 50, 200, and 400 mg N kg−1) to plants grown in plastic pots at a greenhouse. The fertilizer types used in the experiment were ammonium sulphate (AS), slow-release ammonium sulphate (SRAS), calcium nitrate (CN), and yeast residue (YR). Spinach parameters like Soil Plant Analysis Development (SPAD) values (chlorophyll content), plant height, and fresh weight were measured. Nitrate content in leaves was analyzed after storage periods simulating post-harvest handling (0, 5, and 10 days). Results: The application of nitrogen fertilizer significantly influenced spinach growth parameters and nitrate content. The YRx400 treatment yielded the largest leaves (10.3 ± 0.5 cm long, 5.3 ± 0.2 cm wide). SPAD values increased with higher N doses for AS, SRAS, and CN fertilizers, with AS×400 (58.1 ± 0.8) and SRAS×400 (62.0 ± 5.8) reaching the highest values. YR treatments showed a moderate SPAD increase. Fresh weight response depended on fertilizer type, N dose, and storage period. While fresh weight increased in all fertilizers till 200 mg kg−1 dose, a decrease was observed at the highest dose for AS and CN. SRAS exhibited a more gradual increase in fresh weight with increasing nitrogen dose, without the negative impact seen at the highest dose in AS and CN. Nitrate content in spinach leaves varied by fertilizer type, dose, and storage day. CNx400 resulted in the highest NO3− content (4,395 mg kg−1) at harvest (Day 0), exceeding the European Union's safety limit. This level decreased over 10 days of storage but remained above the limit for CN on Days 0 and 5. SRAS and YR fertilizers generally had lower NO3− concentrations throughout the experiment. Storage at +4 °C significantly affected NO3− content. While levels remained relatively stable during the first 5 days, a substantial decrease was observed by Day 10 for all fertilizers and doses, providing insights into the spinach's nitrate content over a 10-day storage period. Conclusion: For rapid early growth and potentially higher yields, AS may be suitable at moderate doses (200 mg kg−1). SRAS offers a more balanced approach, promoting sustained growth while potentially reducing NO3− accumulation compared to AS. Yeast residue, with its slow nitrogen release and consistently low NO3− levels, could be a viable option for organic spinach production. [ABSTRACT FROM AUTHOR]

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 Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short–range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage. [ABSTRACT FROM AUTHOR]