Nanjing Research Institute for Agricultural Mechanization

Liuying, China

Nanjing Research Institute for Agricultural Mechanization

Liuying, China
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Yang Z.,Zhejiang Wanli University | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Cai Y.,Nanjing Agricultural University | Zheng Y.,Nanjing Agricultural University
Innovative Food Science and Emerging Technologies | Year: 2011

The effect of ultrasound (40 kHz, 10 min) and salicylic acid (SA, 0.05 mM) either separately, or combined on blue mold caused by Penicillium expansum in peach fruit was investigated. The results showed that the application of SA alone could reduce blue mold, while the use of ultrasound had no effect. Our results also revealed that SA combined with ultrasound treatment was more effective in inhibiting fungal decay during storage than the SA treatment alone. The combined treatment increased the activities of defense enzymes such as chitinase, β-1,3-glucanase, phenylalanine ammonia-lyase, polyphenol oxidase and peroxidase, which were associated with higher disease resistance induced by the combined treatment. Furthermore, the combined treatment did not impair the quality parameters of peach fruit after 6 days of storage at 20 °C. These results suggested that the combination of ultrasound and SA treatment may be a useful technique to reduce blue mold in peach fruit. Industrial relevance: This paper investigates the effect of ultrasound combined with SA on decay incidence of peach fruit. The results presented demonstrate that the effect of the combined treatment on the disease resistance and fruit quality should be considered by processors prior to its adoption as a preservation technique. © 2011 Elsevier Ltd. All rights reserved.


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Zheng Y.,Nanjing Agricultural University
Postharvest Biology and Technology | Year: 2012

The effect of 1-methylcyclopropene (1-MCP) on senescence and quality maintenance of green bell pepper fruit was investigated. To explore the optimum concentration of 1-MCP to delay senescence, pepper fruit were treated with 0.5, 1.0 or 1.5μLL -1 1-MCP and then stored for 10d at 20°C. The results showed that the application of 1-MCP at 1.0μLL -1 was most effective in delaying senescence, manifested as chlorophyll degradation and increase in weight loss. 1-MCP treated peppers had higher levels of chlorophyll, protein and vitamin C and lower respiration rates and ethylene production compared with that in control peppers. In addition, 1-MCP enhanced activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and levels of polyamines including putrescine, spermidine and spermine. These results suggested that the delaying senescence of green bell pepper by 1-MCP treatment is associated with enhanced antioxidant enzyme activities and polyamine contents. © 2012 Elsevier B.V.


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Hu Z.,Nanjing Research Institute for Agricultural Mechanization | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2011

The feasibility of 0.2gl-1 benzo-thiadiazole-7-carbothioic acid S-methyl ester (BTH) to improve the efficacy of Pichia membranefaciens in controlling postharvest blue mould decay in peach fruit was investigated. Our results showed that biocontrol activity of P. membranefaciens against blue mould caused by Penicillium expansum in peach fruit could be enhanced by addition of 0.2gl-1 BTH. The combination of P. membranefaciens and BTH resulted in a more effective control of blue mould than individual treatment of P. membranefaciens or BTH alone. The combined treatment had a synergistic effect on the induction of superoxide dismutase, catalase, ascorbate peroxidase, chitinase and β-1,3-glucanase activities, which induced stronger disease resistance in fruit than BTH or yeast alone, and resulted in a lower lesion diameter and disease incidence of blue mould decay in peaches. Furthermore, the combined treatment did not impair the quality parameters including fruit firmness and contents of total soluble solids, titratable acidity and vitamin C of peach fruit after 6days of storage at 20°C. These results suggested that the use of BTH may be an effective method to improve the biological activity of P. membranefaciens. © 2010.


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Hu Z.,Nanjing Research Institute for Agricultural Mechanization | Zheng Y.,Nanjing Agricultural University | Yang Z.,Zhejiang Wanli University | Lu B.,Nanjing Research Institute for Agricultural Mechanization
Food Chemistry | Year: 2011

The effect of benzo-thiadiazole-7-carbothioic acid S-methyl ester (BTH), at 0.2. g/l, on antioxidant enzymes, radical-scavenging activity and decay development in strawberry (Fragaria×ananassa Duch.) fruit, was investigated. The results showed that BTH treatment enhanced the activities of antioxidant enzymes, including superoxide dismutase, ascorbate peroxidase, and glutathione reductase. The treatment increased the contents of phenolic and anthocyanin in strawberry fruit, as well as radical-scavenging capacity, expressed as 1,1-diphenyl-2-picrylhydrazyl and superoxide radical values and reducing power. The treatment also decreased the development of decay compared to control fruit. These results indicated that BTH might increase the disease resistance of strawberry fruits by enhancing their antioxidant systems and their free radical-scavenging capabilities. © 2010 Elsevier Ltd.


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Hu Z.,Nanjing Research Institute for Agricultural Mechanization | Zheng Y.,Nanjing Agricultural University | Lu B.,Nanjing Research Institute for Agricultural Mechanization
Postharvest Biology and Technology | Year: 2010

The effect of heat treatment (38°C, 12. h in air) and salicylic acid (SA, 1 mM) either separately or combined, on internal browning (IB) in cold-stored peach fruit (Prunus persica Batsch) was investigated. The results showed that heat combined with SA treatment was the most effective method of alleviating IB in peach fruit during cold storage at 0°C. The activities of antioxidant enzymes such as superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase were significantly induced, while lipoxygenase activity was decreased by heat combined with an SA treatment. In addition, the combined treatment increased the levels of polyamines including putrescine, spermidine and spermine. These results suggest that the combination of heat and SA treatment may be a useful technique to alleviate IB in cold-stored peach fruit and the reduction in IB by the combined treatment may be due to the induction of antioxidant enzymes and increase in polyamine levels. © 2010.


Yang A.,Nanjing Institute of Technology | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Cai Y.,Nanjing Agricultural University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2011

Peach fruit were immersed in 5 mM γ-aminobutyric acid (GABA) solution for 10 min at 20 °C and then stored at 1 °C for 5 weeks to investigate the effect of GABA treatment on chilling injury (CI), antioxidant enzymes and energy status in peach fruit. The results showed that GABA treatment significantly inhibited CI incidence of peaches and enhanced activities of antioxidant enzymes, such as superoxide dismutase, catalase, ascorbate peroxidase, glutathione peroxidase, glutathione S-transferase, monodehydroascorbate reductase and dehydroascorbate reductase. The treatment also increased contents of adenosine triphosphate and adenosine diphosphate, but lowered adenosine monophosphate content, which resulted in a higher level of energy charge in treated fruit. These results indicated that GABA increased chilling tolerance of peach fruit through enhancing its enzymatic antioxidant system and maintaining energy status in peach fruit. © 2011 Elsevier Ltd. All rights reserved.


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Hu Z.,Nanjing Research Institute for Agricultural Mechanization | Pang B.,Nanjing Research Institute for Agricultural Mechanization
Postharvest Biology and Technology | Year: 2010

Freshly harvested strawberry fruit were treated at ultrasonic powers from 250 to 450 W at a constant frequency of 40 kHz for different times (5-15 min). Response surface methodology (RSM) based on a two factors three level central composite design was applied to optimize ultrasonic treatments on decay incidence, microbial population and quality maintenance of strawberries. According to response surface analysis, the optimal treatment parameters were an ultrasonic power of 250 W and treatment time of 9.8 min. Decay incidence and quality parameters of strawberries treated at the determined optimum conditions were compared with a water treatment during storage for 8 d at 5 °C. An ultrasonic treatment was found to be effective in inhibiting decay incidence and preserving quality in strawberries, and these results suggest that such a treatment may provide an alternative for extending shelf-life and maintaining quality of strawberry fruit. © 2009 Elsevier B.V. All rights reserved.


Cao S.,Nanjing Agricultural University | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Cai Y.,Nanjing Agricultural University | Yang Z.,Zhejiang Wanli University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2012

Loquat fruit were pretreated with 10 μmol l -1 methyl jasmonate (MeJA) for 24 h at 20 °C and then stored at 1 °C for 35 days to investigate the effect of MeJA treatment on chilling injury (CI) and changes in the contents of proline and γ-aminobutyric acid (GABA). The control fruit exhibited severe flesh leatheriness, a specific CI symptom, after 21 days of storage at 1 °C, but it was reduced in MeJA-treated fruit. During the development of CI in fruit, proline and GABA accumulated with the storage time, while MeJA treatment enhanced the increases in proline and GABA contents. The MeJA-treated fruit exhibited higher activities of Δ 1-pyrroline- 5-carboxylate synthetase (P5CS), ornithine δ-aminotransferase (OAT) and glutamate decarboxylase (GAD), and lower proline dehydrogenase (PDH) activity than control during storage. These results suggest that the reduction in CI in loquat fruit by MeJA may be due to the increased proline and GABA contents. © 2012 Elsevier Ltd. All rights reserved.


Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2013

The relationship between chilling injury and sugar metabolism was investigated in loquat fruit stored at 1°C for 35 days. No symptoms of chilling injury occurred in the fruit, of 'Ninghaibai' cultivar, during the whole storage whereas, in 'Dahongpao' fruit, severe chilling symptoms were observed after 20 days of storage at 1°C. 'Ninghaibai' fruit had higher levels of glucose and fructose and higher activities of sucrose hydrolyzing enzymes, such as sucrose synthase-cleavage and invertase, than had 'Dahongpao'. Furthermore, the chilling resistant 'Ninghaibai' fruit also showed higher activities of hexokinase and fructokinase, involved in hexose phoshorylation and sugar signal generation. These results suggest that the higher content of hexoses and activities of hexose sensors were likely part of the mechanism for chilling tolerance of loquat fruit. © 2012 Elsevier Ltd. All rights reserved.


Cao S.,Nanjing Agricultural University | Cao S.,Nanjing Research Institute for Agricultural Mechanization | Yang Z.,Zhejiang Wanli University | Cai Y.,Nanjing Agricultural University | Zheng Y.,Nanjing Agricultural University
Food Chemistry | Year: 2011

Two cultivars of loquat fruit with contrasting chilling resistance were stored at 1 °C for 35 days to investigate the relationship between chilling injury and fatty acid composition and its antioxidant system. No symptoms of chilling injury occurred in the fruit of 'Qingzhong' cultivar during the whole storage, whereas in 'Fuyang' fruit, chilling injury increased sharply after 21 days of storage at 1 °C. 'Qingzhong' fruit had lower levels of superoxide radical and H 2O 2, in addition to lower lipoxygenase activity, but higher membrane lipid unsaturation and higher activities of superoxide dismutase and catalase than 'Fuyang'. Furthermore, the chilling resistant 'Qingzhong' fruit also showed higher activities of antioxidant enzymes involved in ascorbate-glutathione cycle and higher levels of ascorbate acid and reduced glutathione. These results suggest that the higher membrane lipid unsaturation and the more efficient antioxidant system were both beneficial in enhancing resistance of loquat fruit to chilling injury. © 2011 Elsevier Ltd. All rights reserved.

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