Different Effects of Sucrose Treatment and 1-Mcp Treatment on Enzymatic and Non-Enzymatic Antioxidants of Postharvest Gynura Bicolor Dc DOI

Fuzheng Guo,

Jiayuan Han,

Min Jin

et al.

Published: Jan. 1, 2024

Language: Английский

Short-Time High-Oxygen Pre-Treatment Delays Lignification of Loquat (Eriobotrya japonica Lindl.) During Low-Temperature Storage DOI Creative Commons

Runlei Kou,

Minzhi Peng,

Jiaxuan Zheng

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 201 - 201

Published: Jan. 10, 2025

Lignification often occurs during low-temperature storage in loquat fruit, leading to increased firmness and lignin content, water loss, changes flavor. As induced stress factors, short-time high-oxygen pre-treatment (SHOP) can initiate resistant metabolism regulate the physicochemical qualities fresh fruit storage. However, effect of SHOP on lignification quality has been reported less. In present study, was immersed oxygen concentrations 70%, 80%, 90% for 30 min before being stored at 4 ± 1 °C. The results showed that 80% samples had lower accumulation firmness, showing reductions 23.1% 21.1% compared control 50 days. These effects were associated with inhibition activities synthesis-related enzymes, including phenylalanine ammonia-lyase (PAL), 4-coumarate-CoA ligase (4CL), cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD). Meanwhile, improved antioxidant enzyme system maintained structural integrity cells. Furthermore, retained color suppressed decay weight loss decline soluble solids content (SSC) titratable acidity (TA). a convenient cheap physical approach, is promising technology delaying by regulating synthesis

Language: Английский

Citations

0
Widely targeted metabolomics analysis unveils the underlying mechanism of starch/carboxymethyl cellulose-based photodynamic antimicrobial packaging in delaying quality deterioration of snap beans DOI
Rumeng Wang,

Dezhuang Gong

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111213 - 111213

Published: Feb. 1, 2025

Language: Английский

Citations

0
ε-Poly-l-lysine Suppressed Decay Development and Maintained Storage Quality in Guava Fruit by ROS Level Regulation and Antioxidant Ability Enhancement DOI Creative Commons

Yingying An,

Li Li, Wen Мingming

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(6), P. 654 - 654

Published: March 19, 2025

Guava fruit is susceptible to decay, leading losses in storability and quality. ε-Poly-l-lysine (ε-PL) a safe antimicrobial polypeptide that has proven be effective preserving produce’s In the present research, ε-PL, at multiple concentrations (1, 2 4 g/L), was adopted treat guavas, were stored 25 °C for 15 d. The results indicated ε-PL retarded guava decline enhanced its Treated guavas had better appearance, as well lower disease index, relative electrolytic leakage, weight loss, respiration intensity, a* b* values reducing sugar content. They also showed higher firmness, commercially acceptable rate, titratable acidity, L* value, total soluble sugar, vitamin C sucrose levels. optimal concentration of determined g/L. Furthermore, compared control treated with g/L exhibited levels superoxide anion, hydrogen peroxide malondialdehyde but antioxidant enzyme activities terms ascorbate peroxidase, catalase dismutase. These findings suggest raised enhance fruit’s ability. This, turn, reduced reactive oxygen species lipid peroxidation, ultimately improving guava’s Consequently, practical significance commercial application it suppresses decay stabilizes quality enhancing their postharvest marketability.

Language: Английский

Citations

0
The impact of storage temperature and duration on the migration of Escherichia coli on lettuce surfaces and its physiological characteristics DOI

Siyun Xie,

Ruimin Zhong,

Jonathan J. H. Zhu

et al.

Postharvest Biology and Technology, Journal Year: 2025, Volume and Issue: 225, P. 113523 - 113523

Published: March 21, 2025

Language: Английский

Citations

0
Enhance the quality of “Tongling white ginger” by blue LED treatment: Based on delaying oxidative metabolism and cell wall metabolism pathways DOI
Jiayi Wang, Xianwei Wang,

Xiaomin Yang

et al.

Postharvest Biology and Technology, Journal Year: 2025, Volume and Issue: 227, P. 113568 - 113568

Published: April 11, 2025

Language: Английский

Citations

0
Mechanism of plasma-activated water on the regulation of storage quality of fresh-cut carrots and activation of its antioxidant defence system DOI
Teng Zhang, Jialiang He, Ming Xu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 484, P. 144429 - 144429

Published: April 19, 2025

Language: Английский

Citations

0
Exogenous glycine betaine improves postharvest blueberry quality by modulating antioxidant capacity and energy metabolism DOI Creative Commons
Yu Zhang, Xiaohong Kou, Guohe Zhang

et al.

LWT, Journal Year: 2024, Volume and Issue: 212, P. 116976 - 116976

Published: Nov. 1, 2024

Language: Английский

Citations

3
Citral improves the quality of fresh Gastrodia elata by regulating cell wall metabolism and the phenylpropanoid pathway DOI

Xiufen Wang,

Xiaohong Kou, Tianyu Huang

et al.

Scientia Horticulturae, Journal Year: 2024, Volume and Issue: 337, P. 113500 - 113500

Published: July 19, 2024

Language: Английский

Citations

2
Calcium chloride treatment delays the quality deterioration of king oyster mushroom (Pleurotus eryngii) through positive regulation of antioxidants by PeCaMK1 DOI
Lingdan Lian, Jun Liu,

Youhua Zhou

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104778 - 104778

Published: July 21, 2024

Language: Английский

Citations

2
Quantified low voltage electrostatic field: The effects of intensity on cherry tomato preservation and mechanism DOI
Fengyi Liu, Yijie Zhang,

Min Zeng

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141100 - 141100

Published: Sept. 3, 2024

Language: Английский

Citations

2