检索结果-南通市图书馆

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

引用

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 shelf-life.Current 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 disadvantages.The first two methods with the cooling medium of air are extensively used because of the wide applicable range of fruits and vegetables.Numerous 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 methods.The main contributions from the previous studies are also summarized respectively with the research objectives and performance metrics.The 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 comparison.Furthermore,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

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

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

引用

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 investigated.The gas components were 2% O2 ＋7% CO2 （MAP1）,2% O2 ＋10% CO2 （MAP2） and 2% O2 ＋13% CO2 （MAP3）,respectively.The 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 mushrooms.MAP2 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

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Effect of Polyamines on the quality and Chilling Resistance of postharvest Jujube and Lemon

Effect of Polyamines on the Quality and Chilling Resistance ...

引用

作者： Marlyse Gianna G.M. Kowaleguet 浙江科技学院

学位级别：硕士

Jujube（Zizyphus jujuba Mill）and Eureka lemon（Citrus limon（L.）Burm.F.）are popular because of their good health and nutritional value,however,they are sensitive to low temperature during its cold storage,causing chilling injury,leading to quantitative and qualitative losses,as well as reduced economic value.Recently,exogenous polyamines have been considered as an environmentally friendly treatment to maintain the postharvest quality of horticultural products.In this study,the jujube and lemons were immersed either in polyamine solutions [1 mmol/L putrescine（PUT）,1 mmol/L spermidine（SPD）,or 0.5 mmol/L PUT + 0.5 mmol/L SPD（combined）] or in distilled water（control）.The morphology,cellular structure（using transmission electron microscopy）,chilling injury（CI）index,total soluble solids（TSS）,titratable acid（TA）,malondialdehyde（MDA）contents,and membrane permeability,as well as the peroxidase（POD）and polyphenol oxidase（PPO）activity,was measured after 0,7,14,21,28,and35 days（jujube）and 0,15,30 and 45 days（lemons）of storage at-2 ± 0.5°C.In jujube,results demonstrated that exogenous PUT or SPD treatment significantly alleviated the CI symptom of jujube such as spongy brown,mesophyll collapses,cell structure,and cell integrity,suppressed the change in fruit color from green to red,maintained higher levels of TSS and TA,decreased MDA accumulation,compared to control.What’s more,the relative antioxidant enzymes activity of PPO and POD were enhanced by PUT and/or SPD treatment.Particularly,the combination of PUT and SPD effectively maintained the quality of the jujube fruits during storage by enhancing CI tolerance and decreasing MDA accumulation.In lemon,results indicated that the exogenous PA treatment significantly delayed CI symptoms such as pitting,membranous staining,and brown skin on lemon fruits.Furthermore,PUT,SPD,PUT + SPD have inhibited the increase of MDA and electrolyte leakage（EL）levels and maintained higher amounts of TSS and TA and POD and PPO activity in PA-treated fruit compared to control.The PUT,SPD,and combine

关键词： Jujube postharvest quality Chilling injury Polyamines Low temperature

来源：

同方学位论文库评论

在线全文

同方学位论文库

学校读者我要写书评

暂无评论

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

引用

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 functions.Spore discharge(SD)is an important factor affecting the quality of edible mushrooms.In 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 analyzed.Spores contain various bioactive nutrients that are benefi cial to the human body.Mature mushrooms can actively discharge spores in a process affected by light,relative humidity,and temperature.During storage,the physiological metabolism of spore-bearing gill tissue is vigorous,promoting the release of postharvest spores and changing the nutritional value of fruiting bodies.The flavor of the fruiting bodies also varied signifi cantly during SD.Edible mushroom sexual spores have the potential to become new raw materials for functional food and medical resources.Research 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

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

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

引用

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 harvesting.One of the most important mechanical damages that can reduce the quality of ripe fruit quality is abrasion damage.This study focused on the effect of dynamic loading based on customary harvesting method on mulberry fruit properties.To this end,different maturity stage and storage regimes were considered.Color quality parameters,firmness,total soluble solid(TSS),total anthocyanins content(TAC)and abrasion area were the measured factors.The results revealed that none of the surveyed factors were stable during the experiment.The lightness(L^*),redness(a^*),yellowness(b^*),C^* value,firmness,TSS and TAC of immature and mature mulberry decreased during storage.The value of a^*,b^* and C^* increased as dropping height increased.However,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

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：