To determine the effects of preharvest arginine spraying on the nutritional level of broccoli and the mechanism of action of arginine in improving the storage quality of broccoli,arginine spraying(5 mmol/L)was conduct...To determine the effects of preharvest arginine spraying on the nutritional level of broccoli and the mechanism of action of arginine in improving the storage quality of broccoli,arginine spraying(5 mmol/L)was conducted at 0,1,3,and 5 days before harvest.The appearance,respiration rate,mass-loss rate,electrolyte leakage,glucosinolate,ascorbic acid,total phenol,total flavonoid,total sugar and sucrose contents,and sucrose phosphate synthase(SPS),invertase(INV),sucrose synthase synthesis(SSS)and cleavage(SSC)activities of broccoli samples were observed after 0,2,4,6,8,and 10 days of storage.The results showed that spraying arginine at 5 days preharvest(5-ARG)helped to inhibit broccoli respiration during storage,delay electrolyte leakage,and maintain broccoli color.Furthermore,during the growth stage,total sugar accumulation was higher in the 5-ARG group.In addition,during the storage period,sucrose synthesis was accelerated,while sucrose cleavage was inhibited,resulting in more sucrose retention in postharvest broccoli.In conclusion,5-ARG resulted in the accumulation of more nutrients during the growth process and effectively delayed the quality decline during storage,thereby prolonging the shelf life of broccoli.Therefore,this study provides a theoretical basis for improving postharvest storage characteristics of broccoli through preharvest treatments.展开更多
Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming a...Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming and complex.This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak device.Farinograph and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four samples.Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties.Results of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time extending.The Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased remarkably.Results of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample WT2.For sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.05).For sample WT4,both PMT and En MT had significant correction with area(P<0.05).The study indicated that the Gluto Peak test is effective in quality prediction for the freshly-harvested wheat during postharvest maturation,making it possible to realize rapid wheat quality detection and evaluation in storage period.展开更多
食用菌采后保鲜的研究和发展对推进食用菌产业的健康发展至关重要。为了系统梳理食用菌采后保鲜研究的发展历程,并预测未来发展趋势,本文基于Web of Science数据库中2000—2022年前三季度的421篇相关文献,应用文献计量学方法对文献发表...食用菌采后保鲜的研究和发展对推进食用菌产业的健康发展至关重要。为了系统梳理食用菌采后保鲜研究的发展历程,并预测未来发展趋势,本文基于Web of Science数据库中2000—2022年前三季度的421篇相关文献,应用文献计量学方法对文献发表、科研合作、重要作者、重要文献、文献引用和关键词等多方面信息进行整理和阐述,并使用CiteSpace软件进行可视化分析。结果表明,食用菌保鲜领域文献的发表量和被引量自2000年以来逐年上升,2015年后呈现快速发展的趋势并延续至今;中国研究机构和作者在本领域拥有巨大影响力,参与了最广泛的国际合作并产出了最多的研究成果;文献共被引和关键词分析结果显示细胞壁代谢、能量代谢和活性包装研究是本领域的前沿热点,其中能量代谢方向尤其值得关注;维持细胞正常的能量代谢和抗氧化活性对于食用菌抵御采后劣变具有重要意义。因此,探索新型保鲜技术并阐明其分子机理是未来研究的重要方向。展开更多
文摘To determine the effects of preharvest arginine spraying on the nutritional level of broccoli and the mechanism of action of arginine in improving the storage quality of broccoli,arginine spraying(5 mmol/L)was conducted at 0,1,3,and 5 days before harvest.The appearance,respiration rate,mass-loss rate,electrolyte leakage,glucosinolate,ascorbic acid,total phenol,total flavonoid,total sugar and sucrose contents,and sucrose phosphate synthase(SPS),invertase(INV),sucrose synthase synthesis(SSS)and cleavage(SSC)activities of broccoli samples were observed after 0,2,4,6,8,and 10 days of storage.The results showed that spraying arginine at 5 days preharvest(5-ARG)helped to inhibit broccoli respiration during storage,delay electrolyte leakage,and maintain broccoli color.Furthermore,during the growth stage,total sugar accumulation was higher in the 5-ARG group.In addition,during the storage period,sucrose synthesis was accelerated,while sucrose cleavage was inhibited,resulting in more sucrose retention in postharvest broccoli.In conclusion,5-ARG resulted in the accumulation of more nutrients during the growth process and effectively delayed the quality decline during storage,thereby prolonging the shelf life of broccoli.Therefore,this study provides a theoretical basis for improving postharvest storage characteristics of broccoli through preharvest treatments.
基金financial support of National Natural Science Foundation of China(No.31771897)the Key Scientific Research Project of Universities in Henan Province(16A210018)the Focus on Fostering Basic Research Fund of the Henan University of Technology(2013JCYJ05)。
文摘Much recent researches have demonstrated that the quality of freshly-harvested wheat could be improved during postharvest maturation by determinating the rheological properties.However,this process is time-consuming and complex.This study aimed to provide a rapid and convenient method for predicting wheat quality during postharvest maturation by use of Gluto Peak device.Farinograph and Extensograph were used to determine the rheological properties of four wheat samples(WT1,WT2,WT3,WT4)stored under different conditions(WT1:15℃,50%RH;WT2:20℃65%RH;WT3:28℃75%RH;WT4:35℃85%RH)for a total of 10 weeks,and Gluto Peak test was used to determine the gluten aggregation properties of the four samples.Correlation analysis was also conducted between the rheological properties and the gluten aggregation properties.Results of rheological properties showed that all Extensographic properties(dough extensibility,resistance,maximum resistance and area)of the four samples increased along with the storage time,and the Farinographic properties(water absorption,dough development time,dough stability time,and farinograph quality number(FQN))had the same tendency,indicating that the rheological properties were improved considerably with storage time extending.The Gluto Peak curves revealed that Peak Maximum Time(PMT),Brabender Equivalents Maximum(BEM)and Energy to Maximum Torque(En MT)of wheat flour of the four samples varied greatly,particularly the PMT and En MT of the samples WT3 and WT4 increased remarkably.Results of correlation analysis showed that En MT had significant correlation with water absorption and area(P<0.05)for sample WT1,and also showed significant correlation with dough development time(P<0.05)for sample WT2.For sample WT3,PMT was significantly correlated with the dough development time,extensibility,area(P<0.05),and FQN(P<0.01);and En MT was in significant correction with water absorption(P<0.01),and dough stability time,FQN,extensibility,maximum resistance and area(P<0.05).For sample WT4,both PMT and En MT had significant correction with area(P<0.05).The study indicated that the Gluto Peak test is effective in quality prediction for the freshly-harvested wheat during postharvest maturation,making it possible to realize rapid wheat quality detection and evaluation in storage period.
文摘食用菌采后保鲜的研究和发展对推进食用菌产业的健康发展至关重要。为了系统梳理食用菌采后保鲜研究的发展历程,并预测未来发展趋势,本文基于Web of Science数据库中2000—2022年前三季度的421篇相关文献,应用文献计量学方法对文献发表、科研合作、重要作者、重要文献、文献引用和关键词等多方面信息进行整理和阐述,并使用CiteSpace软件进行可视化分析。结果表明,食用菌保鲜领域文献的发表量和被引量自2000年以来逐年上升,2015年后呈现快速发展的趋势并延续至今;中国研究机构和作者在本领域拥有巨大影响力,参与了最广泛的国际合作并产出了最多的研究成果;文献共被引和关键词分析结果显示细胞壁代谢、能量代谢和活性包装研究是本领域的前沿热点,其中能量代谢方向尤其值得关注;维持细胞正常的能量代谢和抗氧化活性对于食用菌抵御采后劣变具有重要意义。因此,探索新型保鲜技术并阐明其分子机理是未来研究的重要方向。
