Cakes are the mainstay of baked goods, have a long history and are desired by consumers all over the world (Zhang, Zhang, & Wu, 2008). Cakes can be nutritious, have a light and fluffy texture, convenience, and variety. The constant change in consumer demand has driven the research and development of food with health functions. Currently, functional cakes are mainly made from wheat flour mixed with other ingredients, to produce products such as purple potato health cake, kiwi chiffon cake, sugar-free gummy health cake, eggshell powder low-sugar cake, tartary buckwheat cocoa cake, low-sugar pumpkin buckwheat cake, and many others (Zhang et al., 2018). Wheat products, however, contain gluten, which can cause celiac disease and other allergic conditions (Armstrong, Hegade, & Robins, 2012; Fritz & Chen, 2017). Celiac disease is a lifelong intolerance to the gliadin and glutenin protein components of wheat and to similar proteins found in rye, barley, and oats (Ludvigsson et al., 2012). Celiac disease patients who eat gluten suffer from

The inhibitory effect and its virulence of chlorine dioxide (ClO 2 ) against dry rot of potato were investigated. Potatoes were treated by ClO 2 , then observed for indoor bioassay, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were used to observe the morphology and ultrastructure of hyphae, and evaluated the control efficiency of ClO 2 on potato tuber (LK99) dry rot by F. sulphureum pre-treatment. The results showed that the pathogen of potato dry rot was sensitive to ClO 2 , the virulence of regression of y = 5.05 + 7.308x, EC 50 and EC 90 were 0.3490 and 0.6261 respectively, the treatment of ClO 2 could significantly inhibit the spore germination and mycelium growth of F. sulphureum, which was in a concentration-dependent manner, SEM and TEM observed that the morphology and ultrastructure of F. sulphureum hyphae were regularly damaged by ClO 2 , in vivo experiment further indicated that ClO 2 could effectively control the dry rot of potato tubers with F. sulphureum, and ClO 2 at the concentration of 0.75 ug/mL could significantly reduce the incidence of potato tuber dry rot and lesion expansion rate. The study showed that ClO 2 could greatly against the pathogen of F. sulphureum, which could provide a scientific theoretical basis for the safe and efficient application of ClO 2 in the prevention and control of potato diseases after harvest. et al. Effects of chlorine dioxide on morphology and ultrastructure of Fusarium sulphureum and its virulence to potato tubers. Int J Agric & Biol Eng, 2017; 10(5): 242-250.

Sprouting is an irreversible deterioration of potato quality, which not only causes loss in their commercial value but also produces harmful toxins. As a popular disinfectant, ClO2 can inhibit the sprouting of potato tubers. Using transcriptomic and metabolomic approaches to understand the repressive mechanism of ClO2 in potato sprouting is yet to be reported. Sequencing the transcriptome and metabolome of potatoes treated with ClO2 in this study revealed a total of 3,119 differentially expressed genes, with 1,247 and 1,872 genes showing down- and upregulated expression, respectively. The majority of the downregulated genes were associated with plant hormone signal transduction, whereas upregulated differential genes were associated primarily with biological processes, such as phenylpropanoid biosynthesis and the mitogen-activated protein kinase (MAPK) signaling pathway. Metabonomic assays identified a total of 932 metabolites, with 33 and 52 metabolites being down- and upregulated, respectively. Downregulated metabolites were mostly alkaloids, amino acids, and their derivatives, whereas upregulated metabolites were composed mainly of flavonoids and coumarins. Integrated transcriptomic and metabolomic analyses showed that many different metabolites were regulated by several different genes, forming a complex regulatory network. These results provide new insights for understanding the mechanism of ClO2-mediated repression of potato sprouting.

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