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Effects of Active Modified Atmosphere Packaging on postharvest quality of Shiitake Mushrooms (Lentinula edodes) Stored at Cold Storage

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Journal of Integrative Agriculture 2012年第3期11卷 474-482页

作者： YE Jing-jun LI Jian-rong HAN Xiao-xiang ZHANG Lei JIANG Tian-jia XIA Miao College of Food Science and Biotechnology Engineering Zhejiang Gongshang University Hangzhou 310035 P.R.China College of Chemistry Chemical Engineering and Food Safety Bohai University Jinzhou 121013 P.R.China

The effects of active modified atmosphere packaging （MAP） on the postharvest quality of shiitake mushrooms stored at cold temperature （4°C） were *** gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,*** results showed that active MAP could extend the shelf-life of shiitake mushrooms to 17 d and the concentration of carbon dioxide could influence the postharvest quality of shiitake ***2 treatment inhibited the increase in respiration rate and malondinaldehyde （MDA） contents,delayed the decrease in firmness,soluble sugar and vitamin C,and obviously reduced the activity of polyphenol oxidase （PPO） and the degree of browning,therefore maintaining better quality.

关键词： shiitake mushrooms modified atmosphere package (MAP) postharvest quality

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Evaluation and optimization of air-based precooling for higher postharvest quality: literature review and interdisciplinary perspective

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Food quality and Safety 2020年第2期4卷 59-68页

作者： Guanbang Wang Xinrong Zhang Department of Energy and Resources Engineering College of EngineeringPeking University and Beijing Engineering Research Center of City HeatBeijingChina

Precooling is of significant importance for postharvest fruits and vegetables to control the quality degradation and prolong the *** precooling methods include room cooling,forced-air cooling,hydrocooling,vacuum cooling,contact or package icing,and cryogenic cooling,all of which have their advantages and *** first two methods with the cooling medium of air are extensively used because of the wide applicable range of fruits and *** studies have been devoted to cope with the drawbacks of these two air-based precooling methods with various evaluation criteria and optimization methods.A systematic literature review on these studies is firstly conducted with respect to experimental and numerical investigations respectively for the two *** main contributions from the previous studies are also summarized respectively with the research objectives and performance *** literature review indicates that the current performance evaluation is limited to apparent parameters and the optimal design is only proposed based on the performance evaluation and ***,with inspiration from the research in other domains,a scheme of advanced evaluation and optimization for air-based precooling methods is proposed with thermodynamic evaluation metrics and constructal optimization methods from the interdisciplinary perspective.

关键词： precooling postharvest quality evaluation optimization interdiscipline

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Effect of Chitosan with Different Molecular Weights on postharvest quality of Chinese Chive Scapes

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Agricultural Science & Technology 2014年第6期15卷 999-1004,1023页

作者：吴传万杜小凤王连臻谢忠谊汪国莲郭小山顾大路王伟中淮安市农业科学研究院江苏淮安223001 淮阴工学院农学与食品工程系江苏淮安223002

[Objective] The purpose of this study was to determine the effect of chitosan with different molecular weights on quality and lignification of postharvest Chi- nese chive scapes （Allium tuberosum Rottler ex Sprengel）. [Method] Some physio- logical and biochemical indexes such as weight loss, decay index, opening rate of flowers, chlorophyll and ascorbic acid content, respiration rate, the activities of enzymes, lignin and cellulose content of Chinese chive scapes treated with three kinds of chitosan with different molecular weights were investigated during the room stor- age at 20 ℃ to simulate shelf life. [Result] The results showed that all the treat- ments of chitosan with different molecular weights significantly delayed weight loss, decay index and opening rate of flowers, maintained higher chlorophyll and ascorbic acid content, inhibited respiration rate, reduced the activities of enzymes phenylala- nine ammonia lyase, cinnamyl alcohol dehydrogenase and peroxidase, and retarded lignin and cellulose accumulation during the storage of Chinese chive scapes. However, high molecular weight chitosan has better preservation effect on Chinese chive scapes. [Conclusion] The results suggest that the coating treatment of high molecu- lar weight chitosan may be a promising technique to maintain postharvest quality of Chinese chive scapes.

关键词： Chinese chive scapes postharvest quality Chitosan Different molecularweights

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Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple

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Food Bioscience 2023年第2期52卷 759-767页

作者： Nhung Thi Cam Duong Apiradee Uthairatanakij Natta Laohakunjit Pongphen Jitareerat Nattapon Kaisangsri Division of postharvest Technology School of Bioresources and TechnologyKing Mongkut’s University of TechnologyThonburiThailand Division of Biochemical Technology School of Bioresources and TechnologyKing Mongkut’s University of TechnologyThonburiThailand Pilot Plant Development and Training Institute King Mongkut’s University of TechnologyThonburiThailand

Edible coatings,as carriers of antimicrobial compounds,have been proposed as an alternative method to preserve fresh-cut *** research focused to improve the shelf life of fresh-cut rose apples by applying an edible coating based on alginate cross-linked with calcium chloride(SAC)-enriched hexyl acetate(HA)as a natural antimicrobial *** SAC with HA in 0.01,0.03,and 0.05%(v/v)(SAC-HA)solution was evaluated for its film properties and applied to fresh-cut rose apples,and compared with the unmodified SAC *** quality and microbial contamination were determined every 2 days during 10 days of storage at 4℃.The film thickness,tensile strength,and elongation at break increased with the high concentrations of HA *** containing 0.03%HA had lower oxygen permeability(from 1.57 to 0.04×10^(-7) cm^(3)μm m^(-2) day^(-1) kPa^(-1)),as well as water vapor permeability(from 0.03 to 0.01 g mm m^(-2) day^(-1) kPa^(-1)),compared to the unmodified SAC ***,the greater coating uniformity and thickness were supported by scanning electron microscopy and Fourier transform infrared *** developed edible SAC coatings with 0.03%HA successfully preserved the physicochemical quality and extended the shelf life of fresh-cut rose apples for 10 days at 4℃ by retarding the respiration rate,inhibiting browning,and preventing microbial ***,the using of SAC-HA in fresh-cut products is a promising and safe preservation technique to extend shelf life.

关键词： Film properties Browning Antimicrobial Rose apple postharvest quality

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Sexual spores in edible mushroom: bioactive components, discharge mechanisms and effects on fruiting bodies quality

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Food Science and Human Wellness 2023年第6期12卷 2111-2123页

作者： Yunting Li Yao Feng Yuling Shang Heran Xu Rongrong Xia Zhenshan Hou Song Pan Li Li Yuanyuan Bian Jiayi Zhu Zijian Wang Guang Xin College of Food Science Shenyang Agricultural UniversityShenyang 110866China Shenyang Agricultural University Library Shenyang 110866China

Edible mushroom sexual spores have been gaining more interest due to their bioactive components and *** discharge(SD)is an important factor affecting the quality of edible *** this review,the bioactive nutrients of sexual spores of edible mushrooms were summarized,the SD mechanism was described,and the relationship between postharvest SD and the quality of edible mushrooms was *** contain various bioactive nutrients that are benefi cial to the human *** mushrooms can actively discharge spores in a process affected by light,relative humidity,and *** storage,the physiological metabolism of spore-bearing gill tissue is vigorous,promoting the release of postharvest spores and changing the nutritional value of fruiting *** flavor of the fruiting bodies also varied signifi cantly during *** mushroom sexual spores have the potential to become new raw materials for functional food and medical *** on the effect of the mechanism of SD on the quality of edible mushrooms and the development of SD regulation technology may be a new trend in the quality control of edible mushrooms,which will promote the development of the edible mushroom industry.

关键词： Edible mushroom Sexual spores Bioactive component Discharge mechanism postharvest quality

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The effect of dynamic loading on abrasion of mulberry fruit using digital image analysis

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Information Processing in Agriculture 2017年第4期4卷 291-299页

作者： Fatemeh Afsharnia Saman Abdanan Mehdizadeh Mahmoud Ghaseminejad Mokhtar Heidari Department of Agricultural Machinery Engineering Ramin Agriculture and Natural Resources University of KhuzestanIran Department of Mechanics of Biosystems Engineering Ramin Agriculture and Natural Resources University of KhuzestanIran Department of Horticultural Science Ramin Agriculture and Natural Resources University of KhuzestanIran

The quality of fruits can be reduced due to some damages and impacts which occur during *** of the most important mechanical damages that can reduce the quality of ripe fruit quality is abrasion *** study focused on the effect of dynamic loading based on customary harvesting method on mulberry fruit *** this end,different maturity stage and storage regimes were *** quality parameters,firmness,total soluble solid(TSS),total anthocyanins content(TAC)and abrasion area were the measured *** results revealed that none of the surveyed factors were stable during the *** lightness(L^*),redness(a^*),yellowness(b^*),C^* value,firmness,TSS and TAC of immature and mature mulberry decreased during *** value of a^*,b^* and C^* increased as dropping height ***,L*value,firmness,TSS and TAC of mulberry fruit decreased at both maturity stages(immature and mature mulberry).Moreover,abrasion area increased at immature and mature mulberries by increasing the dropping height and storage time.

关键词： Abrasion Dynamic loading postharvest quality Mulberry

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