Article
Horticulture
Shanshan Qu, Mengmeng Li, Guang Wang, Wentao Yu, Shijiang Zhu
Summary: The study revealed that the degradation of anthocyanin in litchi fruit is accompanied by biosynthesis during storage, leading to pericarp browning. Preventing pericarp browning may require enhancing anthocyanin biosynthesis and reducing degradation.
SCIENTIA HORTICULTURAE
(2021)
Article
Microbiology
Li Zheng, Shilian Huang, Jiehao Huang, Yizhen Deng, Zhenxian Wu, Zide Jiang, Guohui Yu
Summary: This study identified four bacterial strains, Bacillus licheniformis HS10, B. amyloliquefaciens LI24 and PP19, and Exiguobacterium acetylicum SI17, that can delay pericarp browning in litchi fruit. SI17 showed the best browning-inhibitory effect in laboratory trials and field plus laboratory trials. Strains PP19 and SI17 colonized the fruit pericarp and increased phenolic and anthocyanin contents, while decreasing peroxidase and polyphenol oxidase activity. The application of PP19 and SI17 could effectively prolong the shelf life of harvested litchi fruit.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Agronomy
Shanshan Qu, Guang Wang, Mengmeng Li, Wentao Yu, Shijiang Zhu
Summary: During storage, ABA and GA3 activate LcNAC90 to enhance anthocyanin biosynthesis in litchi. This study provides novel insights into the mechanism underlying anthocyanin accumulation regulated by ABA and GA.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Engineering, Environmental
Jong-Gook Kim, Hye-Bin Kim, Won-Gune Jeong, Kitae Baek
Summary: A novel oxidation system combining calcium peroxide and pyrite was proposed for the degradation of oxidizable contaminants in groundwater. This system showed higher efficiency in degrading sulfanilamide compared to conventional Fenton reaction, indicating its effectiveness in groundwater remediation.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Horticulture
Bin Liu, Wei-wen Xue, Ze-li Guo, Si-yu Liu, Qiu-nan Zhu, Xue-qun Pang, Zhao-qi Zhang, Fang Fang
Summary: Water loss is a key factor in pericarp browning of litchi and longan fruit during storage and transportation. The loss of water mainly affects the pericarp, leading to a denser and thinner texture. However, seeds maintain their vigor and germination rate better when kept in intact fruit, showing a negative correlation with fruit decay index. Browning triggered by water loss helps to maintain seed vigor by preventing dehydration and infection.
SCIENTIA HORTICULTURAE
(2021)
Article
Horticulture
Xin-yu Bai, Zi-meng Yang, Wan-jun Shen, Yuan-zhi Shao, Jiao-ke Zeng, Wen Li
Summary: This study found that treating litchi fruit with phenolic compounds can delay pericarp browning, reduce weight loss, and maintain high levels of total acid and vitamin C content. The antioxidant characteristics of the treated fruit showed higher levels of antioxidant enzymes, anthocyanins, total phenols, flavonoids, and antioxidant capacity.
SCIENTIA HORTICULTURAE
(2022)
Article
Engineering, Environmental
Jaemin Choi, Hak-Hyeon Kim, Ki-Myeong Lee, Na Chen, Min Sik Kim, Jiwon Seo, Donghyun Lee, Haein Cho, Hyoung-il Kim, Jaesang Lee, Hongshin Lee, Changha Lee
Summary: The generation of hydroxyl radicals by visible light-illuminated tungsten oxide is significantly improved in the presence of hydrogen peroxide and bicarbonate ion. The ternary system shows synergistic enhancement in benzoic acid oxidation, with less consumption of hydrogen peroxide compared to the binary system.
CHEMICAL ENGINEERING JOURNAL
(2022)
Article
Engineering, Environmental
Yang Li, Christopher J. Miller, Lei Wu, T. David Waite
Summary: This study demonstrates an electrochemical advanced oxidation process (EAOP) that can simultaneously catalyze the hydrogen evolution reaction (HER) and the oxygen reduction reaction (ORR) to generate atomic hydrogen (H*) and hydrogen peroxide (H2O2) in situ. By using a palladium-coated carbon-PTFE gas diffusion electrode (Pd/C GDE) as a catalytic cathode, hydroxyl radicals ((OH)-O-center dot) can be formed by the reaction of electrogenerated H* with H2O2. The H*/GDE process is more effective in degrading organic contaminants compared to the conventional H*/H2O2 process.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2022)
Article
Environmental Sciences
Jong-Gook Kim, Hye-Bin Kim, Dong-Hun Shin, Daniel S. Alessi, Eilhann Kwon, Kitae Baek
Summary: This study investigated a novel in-situ generation system combining electrochemical oxidation and pyrite oxidation to enhance oxidation efficiency. The results indicated that the combined system significantly increased the oxidation rate of organic pollutants, demonstrating a synergistic effect.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Horticulture
Feng Ding, Haoran Li, Shuwei Zhang, Jinying Wang, Hongxiang Peng, Houbin Chen, Fuchu Hu, Biao Lai, Wuqiang Ma, Jianguo Li, Minglei Zhao, Xinhua He
Summary: The study revealed that mutants with delayed coloration in litchi fruit showed delayed expression of genes involved in anthocyanin biosynthesis, chlorophyll degradation, and hormonal signaling pathways compared to the original cultivar. Transcription factors related to these processes were also identified to be different between the mutants and the original cultivar, impacting the fruit ripening program. Through the identification of novel candidate genes, significant insights were gained into the regulation of litchi fruit pigmentation and the process of litchi fruit ripening.
SCIENTIA HORTICULTURAE
(2021)
Article
Engineering, Environmental
Lei Wang, Yi Chen, Baiyang Chen, Jie Yang
Summary: This study showed that reduced oxygen mainly generates center dot OH, and photolysis products can trigger the formation of H2O2 under 254 nm UV. Additionally, evidence of direct photolysis-induced indirect photolysis phenomenon was presented, along with a comprehensive methodology to identify the presence and sources of radicals.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Agriculture, Multidisciplinary
Junbin Wei, Xin Zhang, Ruihao Zhong, Bin Liu, Xuelian Zhang, Fang Fang, Zhaoqi Zhang, Xuequn Pang
Summary: After harvest, litchi pericarp quickly turns brown, with decreases in (-)-epicatechin and procyanidins contents. The enzyme ADE/LAC plays a critical role in catalyzing the conversion of procyanidins, contributing to the browning process of the pericarp.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Engineering, Environmental
Yelim Kim, Hongshin Lee, Hoon Oh, Zeeshan Haider, Jaemin Choi, Yong-Uk Shin, Hyoung-il Kim, Jaesang Lee
Summary: This study reexamined the mechanisms of oxidative organic degradation by the binary mixture of periodate and H2O2 (PI/H2O2). The findings showed that PI/H2O2 predominantly decomposes organics by ·OH at pH < 5, contradicting previous claims. The study also revealed a potential switch in the major oxidant under varying pH conditions.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Yu Fu, Yuan Zhu, Sheldon Q. Shi, Barry Goodell
Summary: This study presents the lignin-mediated Fenton reaction as a newly described mechanism for the generation of formaldehyde from wood. Low levels of iron and lignin in wood were found to promote the generation of formaldehyde.
Article
Agronomy
Jiaqi Xiao, Yunyun Xie, Xiangjin Kong, Kuan Peng, Hong Zhu, Yueming Jiang, Hongxia Qu
Summary: The study reveals the positive role of Ca2+ ATPase in litchi energy metabolism and senescence. Higher expression of LcACAs is associated with better storability in litchi cultivars. Additionally, LcACA2 is identified as a target of LcmiR482e and ATP application can downregulate the expression of LcmiR482e, contributing to delayed senescence in litchi.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2024)
Review
Food Science & Technology
Shengtao Bo, Sui Kiat Chang, Hong Zhu, Yueming Jiang, Bao Yang
Summary: Prenylated stilbenoids are a unique class of natural phenolic compounds with potential health benefits, including antioxidant, anti-cancer, anti-inflammatory, and anti-microbial activities. This review provides a comprehensive overview of the structure, bioactivity, potential applications, edible sources, and biosynthesis strategies of prenylated stilbenoids in the food industry. The findings regarding their use as food preservatives, nutraceuticals, and food additives are discussed, providing a full image of these compounds.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Liang Gong, Ajit Kumar Passari, Chunxiao Yin, Vijay Kumar Thakur, John Newbold, William Clark, Yueming Jiang, Shanmugam Kumar, Vijai Kumar Gupta
Summary: Nowadays, the increasing production, use, and disposal of plastic products is a major environmental issue. The presence of plastic particles and other impurities in the food supply chain poses significant health risks to humans, animals, and the environment. Biodegradable plastics aim to create a more sustainable and eco-friendly world. This article discusses the critical issues that need to be addressed for the commercial viability of bioplastic production.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Zhongsuzhi Chen, Meiying He, Yijie Zhou, Xi Chen, Hong Zhu, Bao Yang, Yueming Jiang, Hongxia Qu
Summary: Water-soluble polysaccharides were extracted from litchi pulp, with arabinogalactan identified as its main component. The dominant monosaccharide constituents were arabinose and galactose. During storage, galactose and mannose levels increased while ATP, ADP, and AMP levels decreased with pulp breakdown. The WSP depolymerized, resulting in decreased content and molecular weight but stable structure. Enzymes such as polygalacturonase, pectate lyase, 8-galactosidase, and alpha-L-arabinofuranosidase were active during different stages of storage. Except for LcPME, gene expression for LcPL, LcGAL, and LcPME was downregulated. Depolymerization was mainly caused by the rupture of branched side chains and glucuronic acid backbones, with both enzymatic and nonenzymatic factors involved.
Article
Chemistry, Applied
Qiuxia Yang, Yushan Guo, Yueming Jiang, Bao Yang
Summary: Oligosaccharides are recognized as prebiotics and their structure is closely related to bioactivity. In this study, UPLC-MS/MS was developed to identify the structure of oligosaccharides, which mainly appeared as sodium adduct in the chromatogram. The fragmentation patterns of oligosaccharides were summarized for different glycosidic linkages. The results showed that UPLC-MS/MS was effective in identifying the structure of oligosaccharides and could be applied in polysaccharide structure identification.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Wanli Zhang, Yonggui Pan, Yueming Jiang, Zhengke Zhang
Summary: This study summarizes the application of gas fumigation technology in postharvest fruit quality management and the related biochemical mechanisms. Gas fumigants, such as SO2, ClO2, ozone, NO, CO, 1-MCP, essential oils, H2S, and ethanol, have been found to effectively improve postharvest fruit quality by delaying senescence, inhibiting browning, controlling disease, and alleviating chilling injury. Gas preservatives play multiple roles in postharvest fruit quality control, including antifungal agent, anti-browning agent, redox agent, ethylene inhibitors, elicitor, and pesticide remover. Recent developments in slow-release gas fumigation treatments suggest potential for improved performance. However, some gas fumigants may have side effects on the fruit, which needs to be addressed with combined treatments.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Fengjun Li, Youxia Shan, Haobin Wang, Guoxiang Jiang, Xiaochun Ding, Hanzhi Liang, Chunlan Wang, Xiangjin Kong, Lihong Xie, Yueming Jiang
Summary: The NAC transcription factor BrNAC029 was found to accelerate leaf senescence of Chinese flowering cabbage by activating the transcription of related genes, promoting chlorophyll degradation, and reducing endogenous cytokinin levels.
Article
Agriculture, Multidisciplinary
Lihong Xie, Qiuxiao Yang, Yanfei Wu, Jianbo Xiao, Hongxia Qu, Yueming Jiang, Taotao Li
Summary: The response of fungi to oxidative stress during infection on postharvest fruit is not well understood. In this study, hydrogen peroxide (H2O2) treatment was found to inhibit the growth of Fusarium proliferatum, a fungus causing crown rot of banana fruit. H2O2 exposure increased reactive oxygen species (ROS) and fumonisin B1 (FB1) production in F. proliferatum. Additionally, FB1 biosynthesis was shown to be associated with oxidative stress and contributed to fungal infection on banana fruit.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Chunxiao Yin, Hong Zhu, Yuli Lao, Yueming Jiang, Liang Gong
Summary: In this study, extracellular vesicles (EVs) were isolated and characterized from C. reticulata juice, and it was found that these EVs could significantly inhibit the mycelium growth of P. italicum on citrus fruit. Through transcriptome, sRNA, and degradome sequencing, a total of 100 miRNAs from EVs were identified and their target characterization revealed their association with host defense-related pathways. This research elucidates the molecular mechanisms of citrus exosome inhibition on P. italicum through miRNA-mediated cross-kingdom pathogen RNA interference.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Guiping Cheng, Changchun Ye, Jiajun Zhang, Hongmei Li, Yueming Jiang, Xuewu Duan
Summary: Cuticular wax protects plant tissues from water loss. The differences in surface morphology, water permeability, and chemical composition of cuticular wax were compared among leaves, calyx, and petals of two carnation cultivars at different postharvest stages. The results showed significant differences among tissues but not among cultivars or postharvest stages, suggesting a strong association between cuticular chemical composition and water barrier function.
PHYSIOLOGIA PLANTARUM
(2023)
Review
Food Science & Technology
Wanli Zhang, Yueming Jiang, Zhengke Zhang
Summary: Fresh fruits have good flavor and high nutritional value, but they age and decay rapidly after harvest, requiring the use of green postharvest fruit preservatives. Natural organic acids are considered as promising options due to their safety and effectiveness. This review discusses the recent applications of various natural organic acids in postharvest fruit quality management, highlighting their potential biochemical mechanisms and benefits in delaying senescence, preventing chilling injury, controlling diseases, inhibiting browning, and improving overall fruit quality. Chemical modification and cotreatment strategies are also considered to enhance the efficiency of natural organic acid preservation methods.
Review
Food Science & Technology
Jiali Yang, Zhengjiao Gao, Zhiqian Yu, Yu Hou, Dingtao Tang, Huiling Yan, Fuwang Wu, Sui Kiat Chang, Yonggui Pan, Yueming Jiang, Zhengke Zhang, Bao Yang
Summary: This review summarizes the natural aurones isolated from dietary plants, a subclass of active flavonoids characterized by a scaffold of 2-benzylidene-3(2H)-benzofuranone. Their positive effects on immunomodulation, antioxidation, cancer prevention, and maintaining the health status of cardiovascular, nervous system, and liver organs are highlighted. The biosynthesis strategies of plant-derived aurones are elaborated to tackle their limited natural abundance, and the potential application of natural aurones in food coloration is discussed. This paper provides a comprehensive overview of dietary aurones, combining up-to-date information.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Yipeng Chen, Yueming Jiang, Lingrong Wen, Bao Yang
Summary: Pectin can improve the bioaccessibility of icaritin as a nanocarrier, while ultrasound can modify the pectin structure. This study investigated the effects of ultrasound-modified pectin (UMP) on the physiochemical properties of icaritin/pectin micelles (IPMs). The UMP-IPMs showed lower encapsulation efficiencies and loading capacities compared to native IPMs, but exhibited stronger anti-proliferation activities against HepG2 cells.
Article
Food Science & Technology
Qiuxia Yang, Yingjun Liu, Yushan Guo, Yueming Jiang, Lingrong Wen, Bao Yang
Summary: This paper reviews the latest reports on nutrients and phytochemicals in fig, summarizes the health benefits and side effects reported in the last decade, and discusses the impacts of postharvest processing and variety selection on fig quality. Figs are rich in bioactive phytochemicals, with prenylated phenolics being rare and having good antioxidant, anticancer, and other activities. Sugars, organic acids, coumarins, and prenylated phenolics can be used as marker chemicals for variety selection.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Yanfei Wu, Qiuxiao Yang, Lihong Xie, Chunxiao Yin, Hongxia Qu, Junxian He, Yueming Jiang, Taotao Li
Summary: Fusarium proliferatum is a pathogenic fungus that causes crown rot in banana fruit during postharvest storage. The secreted aspartic proteinase FpOPSB plays a critical role in the infection process. FpOPSB enhances the virulence of F. proliferatum by suppressing plant immunity and promoting fungal growth.
Article
Plant Sciences
Guoxiang Jiang, Zhiwei Li, Xiaochun Ding, Yijie Zhou, Hongmei Lai, Yueming Jiang, Xuewu Duan
Summary: A WUSCHEL-related homeobox transcription factor (TF), SlWOX13, regulates tomato fruit ripening via ethylene synthesis and signaling, as well as transcriptional regulation of key ripening-related TFs.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.