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Ban Z.,Xinjiang Agricultural University | Ban Z.,Jinan Fruit Research Institute | Li L.,Tianjin University of Science and Technology | Guan J.,Hebei Academy of Agriculture and Forestry science | And 4 more authors.
Journal of Food Science and Technology | Year: 2014

Freshness of mushrooms (Agaricus bisporus) was related to the internal atmosphere composition during modified atmosphere packaging (MAP) experiments using polyvinyl chloride (PVC) wrap, polyethylene-1 (PE-1) and PE-2 films. The packaged mushrooms were stored at 12 °C for 7 days and lightness value, browning index, weight loss and maturity index were also measured. The results obtained showed that the whiteness of whole mushrooms varied significantly with the type of coating (chitosan and CaCl2), but not with the type of packaging films. It was evident that the extent of darkening in whole mushroom was greater than in sliced ones after coated. In addition, mushroom in PE-2 package exhibited the lowest weight loss due to the lower permeability of film. And the type of packaging films significantly affected the maturity index of mushroom, where PE-2 packaging most effectively lowered maturity index for both whole and sliced mushrooms. By considering the overall quality, it was obvious that PE-2 packaging combined with coating treatment was the most effective to improve the preservation of mushrooms stored at 12 °C up to 7 days and satisfy consumer acceptance. © 2013, Association of Food Scientists & Technologists (India).


Li L.,Tianjin University of Science and Technology | Li X.,Tianjin University of Science and Technology | Ban Z.,Jinan Fruit Research Institute | Ban Z.,Xinjiang Agricultural University | Jiang Y.,University of Leeds
International Journal of Food Properties | Year: 2014

Antioxidants are usually considered with regard to plant defense mechanisms due to the oxidative stress or their importance for human health or both. A comprehensive study in the present research was made to determine the variation in contents of antioxidants and their metabolites (such as ascorbate and glutathione) and enzymes activities of Red Fuji apple pulp and peel tissue during cold storage (0 ± 1°C). Results showed that the majority of antioxidant metabolites were maintained in the reduced state, reduced ascorbate and glutathione, mainly localized in apple peel tissue. Strong or very strong correlations between hydrogen peroxide content and superoxide dismutase activity (r = 0.822 and 0.959), reduced/oxidized ascorbate ratio and monodehydroascorbate reductase activity (r = 0.966 and 0.984) as well as reduced/oxidized glutathione ratio and glutathione reductase activity (r = 0.969 and 0.924) were discovered. These results highlight that apple peel tissue could be selected to explore antioxidant mechanism and defense metabolism of apple fruit. Copyright © Taylor and Francis Group, LLC.


Li L.,Tianjin University of Science and Technology | Ban Z.-J.,Jinan Fruit Research Institute | Ban Z.-J.,Xinjiang Agricultural University | Li X.-H.,Tianjin University of Science and Technology | And 4 more authors.
PLoS ONE | Year: 2012

Anthocyanin biosynthesis in various plants is affected by environmental conditions and controlled by the transcription level of the corresponding genes. In pears (Pyrus communis cv. 'Wujiuxiang'), anthocyanin biosynthesis is significantly induced during low temperature storage compared with that at room temperature. We further examined the transcriptional levels of anthocyanin biosynthetic genes in 'Wujiuxiang' pears during developmental ripening and temperature-induced storage. The expression of genes that encode flavanone 3-hydroxylase, dihydroflavonol 4-reductase, anthocyanidin synthase, UDP-glucose: flavonoid 3-O-glucosyltransferase, and R2R3 MYB transcription factor (PcMYB10) was strongly positively correlated with anthocyanin accumulation in 'Wujiuxiang' pears in response to both developmental and cold-temperature induction. Hierarchical clustering analysis revealed the expression patterns of the set of target genes, of which PcMYB10 and most anthocyanin biosynthetic genes were related to the same cluster. The present work may help explore the molecular mechanism that regulates anthocyanin biosynthesis and its response to abiotic stress at the transcriptional level in plants. © 2012 Li et al.


Han W.,Shandong University | Gu J.,Shandong University | Gu J.,Jinan Fruit Research Institute | Cheng Y.,Shandong University | And 3 more authors.
Applied and Environmental Microbiology | Year: 2016

Alginate lyases are important tools for oligosaccharide preparation, medical treatment, and energy bioconversion. Numerous alginate lyases have been elucidated. However, relatively little is known about their substrate degradation patterns and productyielding properties, which is a limit to wider enzymatic applications and further enzyme improvements. Herein, we report the characterization and module truncation of Aly5, the first alginate lyase obtained from the polysaccharide-degrading bacterium Flammeovirga. Aly5 is a 566-amino-acid protein and belongs to a novel branch of the polysaccharide lyase 7 (PL7) superfamily. The protein rAly5 is an endolytic enzyme of alginate and associated oligosaccharides. It prefers guluronate (G) to mannuronate (M). Its smallest substrate is an unsaturated pentasaccharide, and its minimum product is an unsaturated disaccharide. The final alginate digests contain unsaturated oligosaccharides that generally range from disaccharides to heptasaccharides, with the tetrasaccharide fraction constituting the highest mass concentration. The disaccharide products are identified as ΔG units. While interestingly, the tri- and tetrasaccharide fractions each contain higher proportions of ΔG to ΔMends, the larger final products contain only ΔMends, which constitute a novel oligosaccharide-yielding property of guluronate lyases. The deletion of the noncatalytic region of Aly5 does not alter its M/G preference but significantly decreases the enzymatic activity and enzyme stability. Notably, the truncated protein accumulates large final oligosaccharide products but yields fewer small final products than Aly5, which are codetermined by its M/G preference to and size enlargement of degradable oligosaccharides. This study provides novel enzymatic properties and catalytic mechanisms of a guluronate lyase for potential uses and improvements. © 2015, American Society for Microbiology.


Li L.,Tianjin University of Science and Technology | Ban Z.,Jinan Fruit Research Institute | Ban Z.,Xinjiang Agricultural University | Li X.,Tianjin University of Science and Technology | And 2 more authors.
International Journal of Food Science and Technology | Year: 2012

The effect of different modified atmosphere packaging conditions, 75kPa O 2 (high-oxygen atmosphere, HOA), 3.0kPa O 2+5.0kPa CO 2 (low-oxygen atmosphere, LOA) and passive atmosphere (PA) on the antioxidant properties of ready-to-eat honey pomelo slices stored at 4°C was investigated. Both ascorbic acid content and antioxidant capacity underwent a significant depletion under HOA in comparison with LOA and PA. Total phenolic content among the samples stored under HOA and PA decreased significantly, but not for LOA. Moreover, HOA was more effective in maintaining the firmness of the slices. The hue angle values among different packaging atmosphere conditions were significantly affected, but chroma values were not. Both high oxygen and low oxygen concentrations inhibited the growth of spoilage microorganism of honey pomelo slices. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.


Li L.,Tianjin University of Science and Technology | Li X.,Tianjin University of Science and Technology | Wang A.,Tianjin University of Science and Technology | Jiang Y.,Tianjin University of Science and Technology | And 2 more authors.
International Journal of Food Science and Technology | Year: 2013

Changes in qualities of 'Red Fuji' and 'Golden Delicious' apples in response to different heat treatments (45 and 60 °C) following cold storage were investigated. Quality indices including firmness, titratable acidity, total phenolic content, antioxidant capacity, colour parameters and microstructure were measured. Results indicated heat treatment at both temperatures for 3-h hastened loss of titratable acidity in 'Red Fuji' and 'Golden Delicious' apples, but maintained firmness in both cultivars. However, heat treatment at lower temperature (45 °C) best maintained total phenolic compounds and antioxidant capacity in 'Red Fuji' apples throughout storage, whereas there was no difference between heat treatments in 'Golden Delicious' apples. Examination by scanning electron microscope (SEM) revealed that the effect of heat treatment at different temperatures on 'Red Fuji' and 'Golden Delicious' apples was structurally different. Apple tissue that had been heat treated at elevated temperature (60 °C) for 3 h was associated with fractured cell walls and collapse of cells. © 2012 The Authors. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology.


Wang R.,Northwest Agriculture and Forestry University | Wang R.,Jinan Fruit Research Institute | Zhou Y.,Northwest Agriculture and Forestry University | Zhang J.,Northwest Agriculture and Forestry University
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012

In order to investigate the effects of temperature on electrical parameters for 'Huoshi' persimmon fruit, variation of electrical parameters with temperature of intact 'Huoshi' persimmon fruit was studied over a frequency range from 100 Hz to 3.98 MHz with LCR meter and parallel plate electrode. Frequency and temperature characteristics of electrical properties were also illuminated by biology and electromagnetism theories. The results showed that fruit impedance, inductance and low frequency (f ≤ 15.8 kHz) conductance varied in exponential form with the increase of frequency. As the fruit temperature rised from 10°C to 40°C, fruit impedance decreased from 28% at 3.98 MHz to 38% at 1 kHz, the inductance 30% at 3.98 MHz to 38% at 1 kHz, while the capacitance increased from 43% at 3.98 MHz to 56% at 1 kHz, and the conductance had an increasing trend. Linearly correlation equations were built between fruit temperature and electrical parameters for the prediction of electrical parameter values at different temperatures. Frequency properties of fruit electrical parameters were attributed to the in-homogeneity of fruit structure, penetrating capacity variance of the electric field to the flesh and the variation of dominant dielectric loss factors at different frequency ranges, while the ionic conduction accounted for the temperature behavior of the electrical parameters.


Li L.,Tianjin University of Science and Technology | Luo Z.,Zhejiang University | Huang X.,Tianjin University of Science and Technology | Zhang L.,Tianjin University of Science and Technology | And 6 more authors.
Journal of Proteomics | Year: 2015

To elucidate the mechanisms contributing to fruit responses to senescence and stressful environmental stimuli under low temperature (LT) and controlled atmosphere (CA) storage, a label-free quantitative proteomic investigation was conducted in strawberry (. Fragaria ananassa, Duch. cv. 'Akihime'). Postharvest physiological quality traits including firmness, total soluble solids, total acidity, ascorbic acid and volatile production were characterized following storage under different conditions. The observed post-storage protein expression profiles may be associated with delayed senescence features in strawberry. A total of 454 proteins were identified in differentially treated strawberry fruits. Quantitative analysis, using normalized spectral counts, revealed 73 proteins common to all treatments, which formed three clusters in a hierarchical clustering analysis. The proteins spanned a range of functions in various metabolic pathways and networks involved in carbohydrate and energy metabolism, volatile biosynthesis, phenylpropanoid activity, stress response and protein synthesis, degradation and folding. After CA and LT storage, 16 (13) and 11 (17) proteins, respectively, were significantly increased (decreased) in abundance, while expression profile of 12 proteins was significantly changed by both CA and LT. To summarize, the differential variability of abundance in strawberry proteome, working in a cooperative manner, provided an overview of the biological processes that occurred during CA and LT storage. Biological significance: Controlled atmosphere storage at an optimal temperature is regarded to be an effective postharvest technology to delay fruit senescence and maintain fruit quality during shelf life. Nonetheless, little information on fruit proteomic changes under controlled atmosphere and/or low temperature storage is available. The significance of this paper is that it is the first study employing a label-free approach in the investigation of strawberry fruit response to controlled atmosphere and cold storage. Changes in postharvest physiological quality traits including volatile production, firmness, ascorbic acid, soluble solids and total acidity were also characterized. Significant biological changes associated with senescence were revealed and differentially abundant proteins under various storage conditions were identified. Proteomic profiles were linked to physiological aspects of strawberry fruit senescence in order to provide new insights into possible regulation mechanisms. Findings from this study not only provide proteomic information on fruit regulation, but also pave the way for further quantitative studies at the transcriptomic and metabolomic levels. © 2015 Elsevier B.V.


Wang R.,Jinan Fruit Research Institute | Feng J.,Jinan Fruit Research Institute | Wei W.,Jinan Fruit Research Institute | Xu X.,Jinan Fruit Research Institute | Yu W.,Jinan Fruit Research Institute
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2012

The effects of 1.0 μL/L 1-methylcyclopropene (1-MCP) treatment, polyethylene film MAP (PEF-MAP) and silicon gum film MAP (SGF-MAP) on quality retention and physiology property of fresh Lycium barbarum fruit during storage at (2 ± 1)°C were investigated. 1-MCP treatment alleviated sensory soured smell at the end of storage (35 d), while the titratable acidity (TA) and skin color were not significantly influenced(P>0.05). PEF-MAP and SGF-MAP improved SSC/TA ratio and fruit sensory attributes including skin condition, aroma and texture properties, retained soluble solids content, while had no effect on color and juicy condition. The decay incidence at the end of storage decreased from 46.7% for control to 31.1% for 1-MCP, 8.9% for PEF-MAP and 26.7% for SGF-MAP, respectively. Among the above three treatments, PEF-MAP was most effective on overall quality retention of Lycium barbarum fruit, and the postharvest life was extended for 14 d. The results of this research can provide a reference for commercial production of fresh Lycium barbarum fruit.


Li L.,Tianjin University of Science and Technology | Ban Z.,Jinan Fruit Research Institute | Li X.,Tianjin University of Science and Technology | Xue T.,Tianjin University of Science and Technology
Journal of Food Science and Technology | Year: 2014

'Lingwu Long' jujube (Zizyphus jujuba cv. Mill) fruits were harvested at mature-green stages and then treated with 1.0 μL L-1 1-methylcyclopropene (1-MCP), 1.0% CaCl2 or their combination. All treatments were stored at room temperature (22∈±∈1°C) and 80-90% relative humidity (RH) up for 15 days. Results indicated that 1.0 μL L-1 1-MCP, 1.0% CaCl2 or their combination were effective in terms of senescence inhibition, and the storage life was extended by 6, 4 and 9 days, respectively. 1-MCP and CaCl2 treatment had a synergic effect on the inhibition of ethylene production and microbial population of 'Lingwu Long' jujube fruit. The combination of 1-MCP and CaCl2 significantly reduced polygalacturonase (PG) and polyphenoloxidase (PPO) activities. It also maintained higher concentrations of titratable acid and ascorbic acid. © 2011 Association of Food Scientists & Technologists (India).

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