Article
Horticulture
Yuhan Xu, Yinqiu Bao, Jinhui Chen, Yang Yi, Youwei Ai, Wenfu Hou, Limei Wang, Hongxun Wang, Ting Min
Summary: This study evaluated the effects of ethanol treatment on phenolic and reactive oxygen species metabolism, as well as microbial diversity in fresh-cut lotus roots. The results showed that ethanol treatment suppressed the activity and gene expression of certain enzymes, leading to decreased accumulation of phenols and soluble quinones. Ethanol treatment also resulted in changes in the levels of individual phenols and improved antioxidant activity. Furthermore, the study found that ethanol treatment inhibited the abundance of certain microbial species. These findings suggest that ethanol treatment is a potential technology for preserving the quality and antioxidant ability of fresh-cut products.
SCIENTIA HORTICULTURAE
(2023)
Article
Agriculture, Multidisciplinary
Rong Zhang, Zhenbao Zhu, Wei Jia
Summary: A high-throughput lipid profiling platform was established based on Q-Orbitrap mass spectrometry, which accurately quantified lipid components in fresh walnuts during postharvest storage. The study found that as postharvest storage progressed, 16 lipid subclasses in stored walnuts were significantly degraded, with 34 lipids showing significant changes between fresh and stored groups. The study also proposed a mechanism for the oxidation and degradation of linoleic acid in walnut kernels during postharvest storage.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Horticulture
Yuxia Li, Lei Zhang, Long Zhang, Ghazala Nawaz, Chenxu Zhao, Jian Zhang, Qinghe Cao, Tingting Dong, Tao Xu
Summary: This study found that exogenous MT can effectively delay the browning process of fresh-cut sweetpotato by reducing enzyme activities related to browning and decreasing ROS levels. MT treatment also maintains higher levels of antioxidants, inhibiting browning and prolonging the shelf life of fresh-cut sweetpotato.
SCIENTIA HORTICULTURAE
(2022)
Article
Agronomy
Yuqian Jiang, Xiaodong Wang, Xuejin Li, Zhaoyuan Wang, Haifen Wang, Wenhan Li, Tao Liu, Xihong Li, Yunbin Jiang, Yao Tang
Summary: Surface browning, tissue softening, and aroma alteration are the primary quality deterioration in fresh-cut peaches. Phytic acid (PA) treatment inhibited cut surface browning and improved the aroma quality, while 1-methylcyclopropene (1-MCP) treatment of whole fruit restrained the production of reactive oxygen species and had minor effects on the textural attributes. The combined treatment of 1-MCP and PA promoted total phenolic contents and antioxidant capacity, inhibited enzymatic activities, and maintained the ultrastructure of cells.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Agronomy
Dongying Xu, Sitong Gu, Fuhui Zhou, Wenzhong Hu, Ke Feng, Chen Chen, Aili Jiang
Summary: The study showed that treatment with sodium isoascorbate (SI) at a concentration of 10 g L-1 resulted in increased firmness, reduced weight loss, lower browning, and improved overall quality of fresh-cut mushrooms over a period of 12 days. Additionally, the exogenous SI treatment enhanced antioxidant responses, delayed decline in phenolic compounds, and prolonged shelf life of the mushrooms.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wenzhong Hu, Yuge Guan, Yaru Ji, Xiaozhe Yang
Summary: The study found that cutting fresh-cut potatoes led to a gradual decrease in vitamin C content but a significant increase in glutathione content. It also induced phenylalanine ammonia-lyase activity and enhanced phenol content. Additionally, cutting increased the activity of antioxidant enzymes and total antioxidant capacity, but also caused membrane lipid peroxidation and browning phenomenon.
Article
Food Science & Technology
Li Wang, Chen Zhang, Kaili Shi, Shouchao Chen, Jiawei Shao, Xingli Huang, Mingliang Wang, Yanyan Wang, Qingyuan Song
Summary: The effects of hydrogen sulfide (H2S) on browning and quality maintenance of fresh-cut peach fruit were investigated. H2S treatment inhibited surface browning, reduced respiration rate and weight loss, and delayed firmness decline during storage, while soluble solids content (SSC) and microbial growth remained unaffected. H2S treatment also preserved higher levels of phenolic compounds, such as neo-chlorogenic acid, catechin, and quercetin, and slowed down their degradation by increasing the activities of phenolic biosynthesis-related enzymes and suppressing the oxidative activities of polyphenol oxidase (PPO). Additionally, H2S stimulated the accumulation of amino acids and their derivatives, including proline, gamma-aminobutyric acid (GABA), and polyamines (PAs), by enhancing biosynthesis and inhibiting degradation. These findings suggest that H2S treatment enhances the accumulation of phenolic and amino acid compounds, leading to improved antioxidant activity and membrane integrity, ultimately inhibiting browning development and maintaining fruit quality. The study highlights the potential of using H2S as a promising approach for browning inhibition and quality maintenance in fresh-cut peach fruit.
Article
Plant Sciences
Zhe Chen, Yuhan Xu, Yang Lu, Zeyu Miao, Yang Yi, Limei Wang, Wenfu Hou, Youwei Ai, Hongxun Wang, Ting Min
Summary: This study investigated the effect and mechanism of eugenol treatment on fresh-peeled Chinese water chestnuts. The results showed that eugenol treatment maintained the appearance of the chestnuts, reduced browning and weight loss, and improved antioxidant capacity, thus effectively maintaining the quality and extending the shelf life of the chestnuts.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Shutian Wu, Runhong Mo, Ruohui Wang, Qingyang Li, Danyu Shen, Yihua Liu
Summary: Walnut is a natural source of antioxidants, with ellagic acid, gallic acid, catechin, ferulic acid, and epicatechin being key antioxidants. The distribution and composition of phenolic compounds vary among different walnut cultivars. This study analyzed the phenolic compounds in twelve walnut cultivars using ultra-performance liquid chromatography coupled with a triple quadrupole mass spectrometer, and identified the key antioxidants.
Article
Food Science & Technology
Sabreena Yousuf, Shrikant S. Maktedar
Summary: The use of composite hydrogel coatings containing quince seed mucilage and sodium alginate can prolong the shelf life of fresh walnut kernels and maintain their quality during storage. Coatings with a higher proportion of quince seed mucilage show the best performance.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agronomy
Zhuping Zha, Rui Tang, Chuang Wang, Ya-li Li, Shuang Liu, Li Wang, Ke Wang
Summary: This study demonstrates that LED-based riboflavin treatment is an effective strategy for preserving the quality of fresh-cut apples. It effectively controls browning, microbial growth, weight loss, and softening, while improving whiteness and soluble solid content. The application of riboflavin represses the enzymatic activities of polyphenol oxidase and peroxidase, but enhances the phenolic content, thereby strengthening the antioxidant system and reducing membrane peroxidation.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaohui Liu, Kai Xiao, Aidong Zhang, Weimin Zhu, Hui Zhang, Feng Tan, Qianru Huang, Xuexia Wu, Dingshi Zha
Summary: This study investigates the molecular mechanism underlying fresh-cut eggplant fruit browning and finds that browning-related enzyme activity and gene expression are higher in browning-sensitive eggplant cultivars. Cutting injury activates gene expression and enzyme activity, leading to the accumulation of phenolic acids and the oxidation of chlorogenic acids, resulting in browning.
Article
Engineering, Chemical
Rahul Singh, Poornima Singh, Vinay Kumar Pandey, Kshirod Kumar Dash, Shaikh Ayaz Ashish, Shaikh Ayaz Mukarram, Endre Harsanyi, Bela Kovacs
Summary: The objective of this research is to optimize the extraction of volatile compounds (dye) from walnut hull waste using microwave-assisted extraction (MAE). The results showed that MAE produced a higher extraction yield and increased the content of total phenols, total flavonoids, and antioxidant activity compared to the conventional method.
Article
Agronomy
Jingkun Shi, Wenxin Xie, Shuna Li, Yong Wang, Qingguo Wang, Qingqing Li
Summary: Enzymatic browning is a major factor causing the decline in consumer acceptance of fresh-cut products. In this study, it was discovered that prohibitin (PHB) plays a role in the enzymatic browning process and suppressing PHB can alleviate the browning of fresh-cut potatoes. The inhibition of PHB was found to enhance antioxidant activity and inhibit the activation of polyphenol oxidase (PPO) in potatoes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2024)
Article
Chemistry, Applied
Shutian Wu, Danyu Shen, Ruohui Wang, Qingyang Li, Runhong Mo, Yuewen Zheng, Ye Zhou, Yihua Liu
Summary: The majority of phenolic compounds in walnut kernels exist in the free form, showing high radical scavenging activity. There is a strong correlation between the antioxidant activities of phenolics and their contents. Acetone is effective for extracting soluble phenolics, while methanol is better for extracting insoluble bound phenolics.
