Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between pr...Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between protein changes and quality characteristics of modified atmosphere packaging(MAP)fillets during superchilling(-3°C)storage.Scanning electron microscopy was used to show that the muscle histology microstructure of fillets was damaged to varying degrees,and low-field nuclear magnetic resonance was used to find that the immobilized water and free water in the muscle of fillets changed significantly.Total sulfhydryl content,TCA-soluble peptides and Ca2+-ATPase activity also showed that the fillet protein had a deterioration by oxidation and denaturation.The Fresh(FS),MAP,and air packaging(AP)groups were set.Total of 150 proteins were identified as differential abundant proteins(DAPs)in MAP/FS,while 209 DAPs were in AP/FS group.The KEGG pathway analysis indicated that most DAPs were involved in binding proteins and protein turnover.Correlation analysis found that 52 DAPs were correlated with quality traits.Among them,8 highly correlated DAPs are expected to be used as potential quality markers for protein oxidation and water-holding capacity.These results provide a further understanding of the muscle deterioration mechanism of packaging golden pompano fillets during superchilling.展开更多
The effect of freshness protection package on Chinese cabbage placed in the self-made shelf in ventilated storage was investigated, and the physiological-qual-ity indexes change were determined during the storage peri...The effect of freshness protection package on Chinese cabbage placed in the self-made shelf in ventilated storage was investigated, and the physiological-qual-ity indexes change were determined during the storage period. The results showed that the losses of weight and vitamin C were significantly reduced. The accumula-tion of crude fiber was effectively inhibited. But protein content was maintained at a low level and the rotting more serious of Chinese cabbage at the end of the stor-age packaged with the fresh keeping bags.展开更多
A model for modified-atmosphere packaging （MAP） systems containing fruits and vegetables was developed.The computer simulation was performed to predict the gas mass concentrations inside the packages and was success...A model for modified-atmosphere packaging （MAP） systems containing fruits and vegetables was developed.The computer simulation was performed to predict the gas mass concentrations inside the packages and was successfully verified by experiments with yellow peaches at 5,15 and 25 ℃ using two types of packaging films.A Michaelis-Menten type respiration model with noncompetitive inhibition mechanism due to CO2 was adopted while the respiration rates were measured with an improved permeable system method suitable for either steady or unsteady state.The applicability of the model in the design of MAP systems was demonstrated with a calculation to evaluate film specification and equilibrium concentrations of O2 and CO2 in the package containing yellow peaches.展开更多
The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in s...The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.展开更多
The purpose of the study is to investigate the effect of vacuum packaging on storage quality of peanut. The acid value,peroxide value,relative conductivity,mildew rate and germination rate of peanut were examined in b...The purpose of the study is to investigate the effect of vacuum packaging on storage quality of peanut. The acid value,peroxide value,relative conductivity,mildew rate and germination rate of peanut were examined in both vacuum-packed bags and control packaging bags.The results showed that the acid value,peroxide value,relative conductivity and mildew rate of peanut were maintained at a lower level and germination rate was maintained at a higher level in vacuum-packed bags than in control packaging bags. The storage quality of peanut in vacuum-packed bags was better than in control packaging bags. The order of different vacuum degree of vacuum-packed bags from good to bad according to storage quality of peanut was- 0. 06 MPa >- 0. 09 MPa >- 0. 03 MPa,and- 0. 06 MPa was the most beneficial vacuum degree for the peanut storage.展开更多
Effects of storage temperature, packaging material, elevated CO<sub>2</sub> and reduced O<sub>2</sub> contents in the package headspace, and their interaction effects on the total content of an...Effects of storage temperature, packaging material, elevated CO<sub>2</sub> and reduced O<sub>2</sub> contents in the package headspace, and their interaction effects on the total content of anthocyanins and degradation of phenolic compounds during long storage of “Malase Torsh Saveh” pomegranate were studied. The study findings showed that only storage temperature and its duration had significant effects on the degradation of phenolic compounds. The content of anthocyanins was affected by the single effect of storage time and its 3-way interaction effect with the storage temperature and the fruit’s surrounding gas composition. Higher contents of both total anthocyanins and browning pigments were recorded at 2°C storage temperature. The Browning Index (BI) of the pomegranate extracts showed to change quadratically with the variations in the total anthocyanins content but linearly with the variations in the content of browning compounds. Thermal dipping treatment and its interaction with the storage time also had significant effect on the BI values of the extracts obtained from modified atmosphere packaged pomegranates stored at 6 °C.展开更多
Taking Yihong,the main cultivar of mid-ripening honey peaches(Prunus persica)in Hunan,as material,this study explored the effects of different storage methods on the fruit quality and physiological changes in Yihong h...Taking Yihong,the main cultivar of mid-ripening honey peaches(Prunus persica)in Hunan,as material,this study explored the effects of different storage methods on the fruit quality and physiological changes in Yihong honey peach by the combination of polyethylene film packaging with low-temperature storage.The results showed that the weight loss rate of packaged storage at normal temperature(T1)was significantly lower than that of unpackaged storage at normal temperature(CK),but there was no significant difference in other indicators.In the middle of storage,the respiration rate and ethylene release of packaged storage at 0℃(T3)were extremely significantly lower or significantly lower than those of unpackaged storage at 0℃(T2),packaged storage at 0℃after cold adapting at 8℃for 5 d(T4),and packaged storage in a fluctuating temperature range of 0~3.5℃(T5).After storage,the structure of the middle lamella in the cell wall of T3 was compact and uniform,and the mitochondrial structure was complete,while the cell walls and mitochondria of T4 and T5 were severely deformed and disintegrated.The activities of antioxidant enzymes peroxidase(POD)and superoxide dismutase(SOD)of T3 was significantly higher than those of T4 and T5,and the content of malondialdehyde(MDA)and polyphenol oxidase(PPO)of T3 was also the lowest.Therefore,0°C packaged storage can effectively delay the senescence of Yihong honey peach and prolong its freshness period.展开更多
基金supported by Central Public-Interest Scientific Institution Basal Research Fund,CAFS(2023TD74,2023TD78)the Earmarked Fund for CARS-47(CARS-47)+2 种基金Guangdong Provincial Science and Technology Plan Project(2023B0202010015)Central Public-Interest Scientific Institution Basal Research Fund,CAFS(Sanya Yazhou Bay Science and Technology City(SKJC-2020-02-013))Special Funds for Promoting Economic Development in Guangdong Province(For Modern Fishery)(YueNong 2019B14).
文摘Here,we aimed to study the changes in proteome of golden pompano fillets during post-mortem storage.Tandem mass tags(TMT)-labeled quantitative proteomic strategy was applied to investigate the relationships between protein changes and quality characteristics of modified atmosphere packaging(MAP)fillets during superchilling(-3°C)storage.Scanning electron microscopy was used to show that the muscle histology microstructure of fillets was damaged to varying degrees,and low-field nuclear magnetic resonance was used to find that the immobilized water and free water in the muscle of fillets changed significantly.Total sulfhydryl content,TCA-soluble peptides and Ca2+-ATPase activity also showed that the fillet protein had a deterioration by oxidation and denaturation.The Fresh(FS),MAP,and air packaging(AP)groups were set.Total of 150 proteins were identified as differential abundant proteins(DAPs)in MAP/FS,while 209 DAPs were in AP/FS group.The KEGG pathway analysis indicated that most DAPs were involved in binding proteins and protein turnover.Correlation analysis found that 52 DAPs were correlated with quality traits.Among them,8 highly correlated DAPs are expected to be used as potential quality markers for protein oxidation and water-holding capacity.These results provide a further understanding of the muscle deterioration mechanism of packaging golden pompano fillets during superchilling.
基金Supported by the Major State Research Development Program of China(2016YFD04013)~~
文摘The effect of freshness protection package on Chinese cabbage placed in the self-made shelf in ventilated storage was investigated, and the physiological-qual-ity indexes change were determined during the storage period. The results showed that the losses of weight and vitamin C were significantly reduced. The accumula-tion of crude fiber was effectively inhibited. But protein content was maintained at a low level and the rotting more serious of Chinese cabbage at the end of the stor-age packaged with the fresh keeping bags.
基金The Start-up Research Fund for Teachers withDoctor s Degree by Shanghai University of Science and Technology (No.X530)the Key Subject Foundation of Shanghai Education Committee(PeriodⅣ).
文摘A model for modified-atmosphere packaging （MAP） systems containing fruits and vegetables was developed.The computer simulation was performed to predict the gas mass concentrations inside the packages and was successfully verified by experiments with yellow peaches at 5,15 and 25 ℃ using two types of packaging films.A Michaelis-Menten type respiration model with noncompetitive inhibition mechanism due to CO2 was adopted while the respiration rates were measured with an improved permeable system method suitable for either steady or unsteady state.The applicability of the model in the design of MAP systems was demonstrated with a calculation to evaluate film specification and equilibrium concentrations of O2 and CO2 in the package containing yellow peaches.
文摘The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.
基金Supported by Henan Science and Technology Opening and Cooperation Project(132106000051)
文摘The purpose of the study is to investigate the effect of vacuum packaging on storage quality of peanut. The acid value,peroxide value,relative conductivity,mildew rate and germination rate of peanut were examined in both vacuum-packed bags and control packaging bags.The results showed that the acid value,peroxide value,relative conductivity and mildew rate of peanut were maintained at a lower level and germination rate was maintained at a higher level in vacuum-packed bags than in control packaging bags. The storage quality of peanut in vacuum-packed bags was better than in control packaging bags. The order of different vacuum degree of vacuum-packed bags from good to bad according to storage quality of peanut was- 0. 06 MPa >- 0. 09 MPa >- 0. 03 MPa,and- 0. 06 MPa was the most beneficial vacuum degree for the peanut storage.
文摘Effects of storage temperature, packaging material, elevated CO<sub>2</sub> and reduced O<sub>2</sub> contents in the package headspace, and their interaction effects on the total content of anthocyanins and degradation of phenolic compounds during long storage of “Malase Torsh Saveh” pomegranate were studied. The study findings showed that only storage temperature and its duration had significant effects on the degradation of phenolic compounds. The content of anthocyanins was affected by the single effect of storage time and its 3-way interaction effect with the storage temperature and the fruit’s surrounding gas composition. Higher contents of both total anthocyanins and browning pigments were recorded at 2°C storage temperature. The Browning Index (BI) of the pomegranate extracts showed to change quadratically with the variations in the total anthocyanins content but linearly with the variations in the content of browning compounds. Thermal dipping treatment and its interaction with the storage time also had significant effect on the BI values of the extracts obtained from modified atmosphere packaged pomegranates stored at 6 °C.
文摘Taking Yihong,the main cultivar of mid-ripening honey peaches(Prunus persica)in Hunan,as material,this study explored the effects of different storage methods on the fruit quality and physiological changes in Yihong honey peach by the combination of polyethylene film packaging with low-temperature storage.The results showed that the weight loss rate of packaged storage at normal temperature(T1)was significantly lower than that of unpackaged storage at normal temperature(CK),but there was no significant difference in other indicators.In the middle of storage,the respiration rate and ethylene release of packaged storage at 0℃(T3)were extremely significantly lower or significantly lower than those of unpackaged storage at 0℃(T2),packaged storage at 0℃after cold adapting at 8℃for 5 d(T4),and packaged storage in a fluctuating temperature range of 0~3.5℃(T5).After storage,the structure of the middle lamella in the cell wall of T3 was compact and uniform,and the mitochondrial structure was complete,while the cell walls and mitochondria of T4 and T5 were severely deformed and disintegrated.The activities of antioxidant enzymes peroxidase(POD)and superoxide dismutase(SOD)of T3 was significantly higher than those of T4 and T5,and the content of malondialdehyde(MDA)and polyphenol oxidase(PPO)of T3 was also the lowest.Therefore,0°C packaged storage can effectively delay the senescence of Yihong honey peach and prolong its freshness period.
