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Detection and Monitoring of Key Hazard Factors for Quality and Safety of Characteristic berries and Standardized Production Technology and Application

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Asian Agricultural Research 2024年第5期16卷 33-35,41页

作者： Tao WANG Jinyu ZHAO Yanling REN Min ZHANG Lidan MA Zhi LI Youwen TIAN Haibin FU Xingning WANG Guizhou Light Industry Technical College Guian 550025China Shenyang Agricultural University Shenyang 110866China Guiyang Customs Comprehensive Technology Center Guiyang 550002China Dandong Customs Comprehensive Technology Center Dandong 118000China Shenyang Customs Technology Center Shenyang 110866China

Blueberry,kiwifruit,Rosa roxburghii,and raspberry are the characteristic fruits planted in Guizhou Province.However,in recent years,harmful factors such as plant diseases and insect pests,pesticides and heavy metal residues have affected the quality and safety of blueberry,kiwifruit,R.roxburghii,raspberry and other berries.These problems mainly include the frequent occurrence of plant diseases and insect pests,pesticide residues and heavy metal pollution,which not only seriously affect the quality and safety of berries,but also restrict the healthy development of berry industry.Therefore,it is very important to study the detection and monitoring of key hazard factors affecting the quality and safety of blueberry,kiwifruit,R.roxburghii and raspberry,as well as the standardized production technology.Using literature analysis,field investigation,questionnaire survey,comprehensive analysis,SWOT analysis,laboratory testing and other methods,this paper made a comprehensive and in-depth study of the berry industry in Guizhou Province.Through the analysis of the current situation of the berry industry in Guizhou Province,the problems and shortcomings in the planting,management,sales and other aspects of the industry were revealed.In order to solve these problems,a series of practical measures were put forward,including strengthening pest control,optimizing pesticide application technology,and strictly controlling heavy metal pollution,so as to ensure the healthy and stable development of berry industry.The implementation of these measures will help to improve the overall quality level of the berry industry in Guizhou Province.

关键词： berries Plant diseases and insect pests SWOT Countermeasure Guizhou Province

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Mediterranean berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

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Journal of Integrative Agriculture 2013年第11期12卷 1982-1992页

作者： Rui Ganho Mario Estévez Mónica Armenteros David Morcuende Food Science Department ESTMPolytechnic Institute of Leiria Animal Production and Food Science University of ExtremaduraAv.de la Universidad s/n Animal Production and Food Science University of ExtremaduraAv.de la Universidad s/nCáceres 10003Spain

The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.

关键词： berries lipid oxidation meat pattiesm TBA-RSm polyunsaturated fatty acids lipid-derived volatiles

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The potential of berries to serve as selective inhibitors of pathogens and promoters of beneficial microorganisms

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Food Quality and Safety 2017年第1期1卷 3-12页

作者： Alison Lacombe Vivian C.H.Wu School of Graduate Studies and Research National University of Natural MedicinePortlandOregon ProduceSafety and Microbiology Research Unit Western Regional Research CenterAgricultural Research ServiceUnitedStates Department of AgricultureAlbanyCaliforniaUSA

OBJECTIVES:berries are distinct from other foods because of their unique compounds with bioprotective effects and antimicrobial/prebiotic properties.With new knowledge of how these unique phytochemicals differentially affect microbial communities,inhibit foodborne pathogens,and conserve beneficial species,the health claims associated with berries can be further substantiated.This review explores components of berries that have antimicrobial or prebiotic properties and incorporates new knowledge gained from both in vitro and in vivo experiments.CONCLUSIONS:With the continued research efforts,antimicrobials and prebiotics derived from berries may provide an alternative to synthetic preservatives and antibiotics in addition to providing health benefits to consumers.berries could be applied to food products or as dietary interventions through elucidating which compounds have antimicrobial properties and how pH and nutrient condition impact their efficacy.In addition,these compounds can be added to foods with beneficial microorganisms with minimal impact on their probiotic viability.

关键词： berries probiotics pathogens

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Controlling the Risk of Bacillus in Food Using berries

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Food and Nutrition Sciences 2021年第6期12卷 557-577页

作者： Elisaveta Sandulachi Viorica Bulgaru Aliona Ghendov-Mosanu Rodica Sturza Technical University of Moldova Chisinau Republic of Moldova (RM)

Introduction: Increasing the shelf life of foods without the addition of synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. The aim of this study was to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products was investigated. The antibacterial effect of berries on the growth of Bacillus mesentericus was studied. Methods: In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth rate of bacteria was based on the measurement of the optical density at 600 nm (OD600). The method of Thompson et al

关键词： Risk of Bacillus berries Lactic Acid Bacteria Fermentation Synergism Bakery and Dairy Products

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Antimicrobial Effects of berries on Listeria monocytogenes

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Food and Nutrition Sciences 2020年第9期11卷 873-886页

作者： Elisaveta Sandulachi Daniela Cojocari Greta Balan Liliana Popescu Aliona Ghendov-Moșanu Rodica Sturza Technical University of Moldova Chisinau Republic of Moldova (RM) "Nicolae Testemitanu" State University of Medicine and Pharmacies Chisinau Republic of Moldova (RM)

The purpose of this study was to first evaluate the antimicrobial effects of powder and extracts of berries (rose-hip, aronia, sea buckthorn and hawthorn) on the development of antibiotic-resistant L. monocitogenes. Listeria monocytogenes is considered one of the most important pathogens responsible for food-borne infection. Antimicrobial properties were evaluated using the standard Kirby-Bauer disk diffusion method. Bacterial inactivation networks were determined and compared, as well as the possibility of using powders and extracts of berries to control the risk of Listeria monocytogees infestation in the milk and dairy industry as well as in the meat industry. The effect of pH (4.78 - 4.43) and water activity (0.90 - 0.80) on the relationship between optical density (OD) at 600 nm and the plate count (CFU ml-1) was investigated for Listeria monocytogenes. It was determined Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) of berries for L. monocytogenes. The most relevant bacteriostatic and bactericidal effe

关键词： L. monocitogenes berries Kirby-Bauer Test Minimum Inhibitory Concentration (MIC) Minimum Bactericidal Concentration (MBC)

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Comparison of Fruit Quality Characteristics of berries

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Agricultural Sciences 2021年第8期12卷 907-915页

作者： Ebru Yaşa Kafkas Department of Horticulture Faculty of Agriculture University of ?ukurova Adana Turkey

Fruits including berries are one of the most important sources of our daily nutrition due to their major aspect from point of view of consumers. The fruit quality includes the internal and external properties. The internal quality mainly is determined by aroma, flavor, taste, texture, nutritional quality (soluble sugar content, starch, organic acids, soluble solids content, and carotenoids, total flavonoids, total phenolic, antioxidant activity), flesh firmness, diseases, and chemical residues, while the external quality mainly concerns the appearance, size and colour and bruises. How to measure berry fruit quality has always been one of the most attractive research hotspots in the food industry. For the present, most of the available investigative methods are still destructive, labor and time-consuming;besides, several methods require sample preparation, costly instruments and chemicals, which cannot be used for large-scale sample evaluation. With the increasing demands of real-time detection of fruit quality, non-destructive fruit evaluation methods have been greatly developed. However, problems like low detection accuracy and poor model adaptability remain in the non-destructive detection system. Thus, it is necessary to develop non-destructive, high-efficient, simple, accurate and low-labor-cost techniques for fruit quality determination. In this paper, a comparison of different and advanced analytical methods for assessing the fruit quality characteristics of berries was discussed.

关键词： berries Fruit Quality Chromatography Analysis Techniques Flavor

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Physicochemical properties of lacquer berries and decolorization of lacquer wax by physical adsorption and UV irradiation

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Advances in Biological Chemistry 2013年第3期3卷 329-337页

作者： Chengzhang Wang Yanhe Dong Hongxia Cheng Yuanfeng He Jianzhong Ye Hao Zhou Institute of Chemical Industry of Forest Products CAF Nanjing China

Physicochemical properties of No.1 - No.6 lacquer berries were investigated from different origins. The Japan Showafuku (No.1) was the best cultivar of Rhus succedaneum, the size of the berry of it was near 3 -?4 folds, which was bigger than the Chinese cultivars (No.4 - No.6) of Rhus vernicifera et al. It had more than 5% ~ 10% of lacquer wax in pericard, and contained less than 6% - 8% of lacquer oil in seed. No.1 had lower acid value (A.V) and iodine value (I.V);the key factors for this were cultivar and its growing environment. The principal constituents of lacquer waxes of No.1?- No.6 were triglycerides of fatty acids with total saturated fatty acids (TSFA) of 75% - 82.7%, total unsaturated fatty acids (TUSFA) of 15.1% - 20%, and total dibasic acids (TDBA) of 5%. The CIEL a b system and Hunter whiteness formula were used to evaluate the bleaching effect on lacquer wax by physical adsorption and ultraviolet (UV) irradiation. The optimal conditions of physical decoloration were determined for activated carbon: kieselguhr = 3:2 (g/g) as adsorbent, a ratio of 1:20 (g/mL) for lacquer wax to petroleum ether, bleaching 30 min at 80?C. UV light achieved a good bleaching effect irradiated at 60?C for 60 hrs. UV irradiation definitely changed relative contents of fatty acids, TUSFA and TDBA decreased from 19.617% to 11.022% and 4.379% to 2.017% respectively, while TSFA could be raised from 76.462% to 86.077%, however, the mechanism of UV irradiation was still unclear and should be investigated in the future.

关键词： T. vernicifera Lacquer berries Lacquer Wax Physical Decolorization UV Irradiation

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Comparison of Fruit Quality Characteristics of berries

Comparison of Fruit Quality Characteristics of Berries

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作者： Ebru Ya?a Kafkas Department of Horticulture Faculty of AgricultureUniversity of ?ukurova

Fruits including berries are one of the most important sources of our daily nutrition due to their major aspect from point of view of consumers. The fruit quality includes the internal and external properties. The internal quality mainly is determined by aroma, flavor, taste, texture, nutritional quality(soluble sugar content, starch, organic acids, soluble solids content, and carotenoids, total flavonoids, total phenolic, antioxidant activity), flesh firmness, diseases, and chemical residues, while the external quality mainly concerns the appearance, size and colour and bruises. How to measure berry fruit quality has always been one of the most attractive research hotspots in the food industry. For the present, most of the available investigative methods are still destructive, labor and time-consuming;besides, several methods require sample preparation, costly instruments and chemicals, which cannot be used for large-scale sample evaluation. With the increasing demands of real-time detection of fruit quality, non-destructive fruit evaluation methods have been greatly developed. However, problems like low detection accuracy and poor model adaptability remain in the non-destructive detection system. Thus, it is necessary to develop non-destructive, high-efficient, simple, accurate and low-labor-cost techniques for fruit quality determination. In this paper, a comparison of different and advanced analytical methods for assessing the fruit quality characteristics of berries was discussed.

关键词： berries Fruit Quality Chromatography Analysis Techniques Flavor

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