Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control

Food Research International, Год журнала: 2024, Номер 182, С. 114077 - 114077

Опубликована: Янв. 30, 2024

Язык: Английский

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Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review

Food Chemistry, Год журнала: 2023, Номер 438, С. 137993 - 137993

Опубликована: Ноя. 19, 2023

Язык: Английский

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Role of Microbial Volatile Organic Compounds in Promoting Plant Growth and Disease Resistance in Horticultural Production

Plant Signaling & Behavior, Год журнала: 2023, Номер 18(1)

Опубликована: Июнь 27, 2023

Microbial volatile organic compounds (MVOCs) are a diverse group of that microorganisms may produce and release into the environment. These have both positive negative effects on plants, as they been shown to be effective at mitigating stresses functioning immune stimulants. Furthermore, MVOCs modulate plant growth systemic resistance, while also serving attractants or repellents for insects other stressors pose threats plants. Considering economic value strawberries one most popular consumed fruits worldwide, harnessing benefits becomes particularly significant. offer cost-effective efficient solutions disease control pest management in horticultural production, can utilized low concentrations. This paper provides comprehensive review current knowledge contribute production beneficial enhancing resistance fruit products, with specific emphasis broad production. The identifies research gaps highlights functions horticulture, along different types impact strawberry By offering novel perspective application utilization sustainable this presents an innovative approach maximizing efficiency through use natural products.

Язык: Английский

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The Efficiency of Lemon Essential Oil-Based Nanoemulsions on the Inhibition of Phomopsis sp. and Reduction of Postharvest Decay of Kiwifruit

Foods, Год журнала: 2022, Номер 11(10), С. 1510 - 1510

Опубликована: Май 22, 2022

Essential oils (EOs) have excellent antibacterial activity and are generally recognized as safe (GRAS) for use in food preservatives. However, the application of EOs is limited because their strong volatility easily oxidized. Encapsulation into nanoemulsions could effectively prevent oxidative deterioration. In this study, lemon essential oil-based nanoemulsion (LEO/NE) was prepared by high-pressure homogenization. FT-IR encapsulation efficiency analysis indicated that LEO encapsulated nanoemulsion. The results zeta potential changes after 35 d storage LEO/NE exhibits good stability at room temperature. effect on main soft rot pathogens kiwifruit Phomopsis sp. investigated, showed significantly inhibited spore germination mycelia growth promoting ROS accumulation, intracellular antioxidant enzyme activities, cell apoptosis. preservation experiment carried out inoculating spores fresh kiwifruit, development a dose dependent manner. with 1% loading amount has preventing postharvest decay caused

Язык: Английский

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Maintaining the balance of fungal community through active packaging film makes strawberry fruit pose pleasant flavor during storage

Postharvest Biology and Technology, Год журнала: 2024, Номер 211, С. 112815 - 112815

Опубликована: Фев. 16, 2024

Язык: Английский

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Monitoring Botrytis cinerea Infection in Kiwifruit Using Electronic Nose and Machine Learning Techniques

Food and Bioprocess Technology, Год журнала: 2022, Номер 16(4), С. 749 - 767

Опубликована: Дек. 14, 2022

Язык: Английский

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Efficacy and Mechanisms of Action of Essential Oils’ Vapours against Blue Mould on Apples Caused by Penicillium expansum

International Journal of Molecular Sciences, Год журнала: 2023, Номер 24(3), С. 2900 - 2900

Опубликована: Фев. 2, 2023

Biofumigation with slow-release diffusers of essential oils (EOs) basil, oregano, savoury, thyme, lemon, and fennel was assessed for the control blue mould apples, caused by Penicillium expansum. In vitro, ability six EOs to inhibit mycelial growth evaluated at concentrations 1.0, 0.5, 0.1%. all three concentrations, 1.0 0.5%, were effective in inhibiting P. vivo, disease incidence severity on 'Opal' apples artificially inoculated pathogen treated 1.0% 0.5% EOs. The highest efficacy reducing observed lemon oregano after 60 days storage 1 ± °C (incidence rot, 3 1%, respectively) a further 14 shelf-life 15 (15 17%). Firmness, titratable acidity, total soluble solids harvest, cold storage, shelf-life. Throughout period, no evident phytotoxic effects observed. used characterised through GC-MS analyse their compositions. Moreover, volatile organic compounds (VOCs) present cabinets during using SPME-GC-MS technique. antifungal confirmed both vitro vivo possible mechanisms action hypothesised. High antimicrobial antioxidant explain biofumigation postharvest control. These findings provide new insights development sustainable strategies management diseases reduction fruit losses storage.

Язык: Английский

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Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Foods, Год журнала: 2022, Номер 11(13), С. 1919 - 1919

Опубликована: Июнь 28, 2022

Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in early period of infection. Therefore, it necessary explore possibility developing an efficient detection method for sweetpotatoes that can be used before symptoms are observed. In this study, were inoculated with and stored different lengths time. The total colony count was detected every 8 h; HS-SPME/GC-MS E-nose simultaneously detect volatile compounds. results indicated growth entered exponential phase at 48 h, resulting significant differences concentrations compounds infected times, especially toxic ipomeamarone ketones. contents related responses sensors. combined multiple chemometrics methods discriminate predict 0 64 72 h. Among used, linear discriminant analysis (LDA) had best effect, sensitivity, specificity, precision, accuracy scores 100%. K-nearest neighbours (KNN) achieved predictions counts. This study illustrates a feasible promising technology infection during asymptomatic period.

Язык: Английский

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Advances in detecting fruit aroma compounds by combining chromatography and spectrometry

Journal of the Science of Food and Agriculture, Год журнала: 2023, Номер 103(10), С. 4755 - 4766

Опубликована: Фев. 14, 2023

Fruit aroma is produced by volatile compounds, which can significantly enhance fruit flavor. These compounds are highly complex and have remarkable pharmacological effects. The synthesis, concentration, type, quantity of substances affected various factors, both abiotic biotic. To fully understand the fruits their influencing detection technology be used. Many methods exist for detecting approaches combining multiple instruments widely This review describes compares each discusses potential use combined technologies to provide a comprehensive understanding factors synthesis. results inform development utilization substances. © 2023 Society Chemical Industry.

Язык: Английский

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Moldy odors in food - a review

Food Chemistry, Год журнала: 2024, Номер 458, С. 140210 - 140210

Опубликована: Июнь 24, 2024

Язык: Английский

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