Abstract:In this paper, the quality changes of fresh dumpling wrappers during storage were studied by measuring the changes of microbial growth, color, pH, texture, cooking property, moisture content and distribution of raw dumpling wrappers. The correlation of these indicators was analyzed. The results showed that the dumpling wrappers had generated lots of microorganisms during storage and the pH value decreased gradually. The dumpling wrappers had browning and the color became darker. The texture of the dumpling wrappers changed obviously. The original structure of raw dumpling wrappers were destroyed, the water distribution is uneven and migration to the surface. The apparent index of raw dumpling wrappers has a significant correlation with the internal change, which provides a certain guiding significance for maintaining the good quality of dumpling wrappers.

Objectives Available literature documents that ischemic stroke can disrupt the morphology and function of mitochondria and that the latter in other disease models can be preserved by neuropilin-1 (NRP-1) via oxidative stress suppression. However, whether NRP-1 can repair mitochondrial structure and promote functional recovery after cerebral ischemia is still unknown. This study tackled this very issue and explored the underlying mechanism. Methods Adeno-associated viral (AAV)-NRP-1 was stereotaxically inoculated into the cortex and ipsilateral striatum posterior of adult male Sprague-Dawley (SD) rats before a 90-min transient middle cerebral artery occlusion (tMCAO) and subsequent reperfusion. Lentivirus (LV)-NRP-1 was transfected into rat primary cortical neuronal cultures before a 2-h oxygen-glucose deprivation and reoxygenation (OGD/R) injury to neurons. The expression and function of NRP-1 and its specific protective mechanism were investigated by Western Blot, immunofluorescence staining, flow cytometry, magnetic resonance imaging, transmission electron microscopy, etc. The binding was detected by molecular docking and molecular dynamics simulation. Results Both in vitro and in vivo models of cerebral ischemia/reperfusion (I/R) injury presented a sharp increase in NRP-1 expression. The expression of AAV-NRP-1 markedly ameliorated the cerebral I/R-induced damage to the motor function and restored the mitochondrial morphology. The expression of LV-NRP-1 alleviated mitochondrial oxidative stress and bioenergetic deficits. AAV-NRP-1 and LV-NRP-1 treatments increased the wingless integration (Wnt)-associated signals and β-catenin nuclear localization. The protective effects of NRP-1 were reversed by the administration of XAV-939. Conclusions NRP-1 can produce neuroprotective effects against I/R injury to the brain by activating the Wnt/β-catenin signaling pathway and promoting mitochondrial structural repair and functional recovery, which may serve as a promising candidate target in treating ischemic stroke.

This research focused on 1-methylcyclopropene (1-MCP) effect during carbon dioxide atmosphere storage on physiology and quality of fresh-cut Fuji apples. Firmness, color, ascorbic acid, titratable acidity, malondialdehyde (MDA), lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD), polyphenol oxidase (PPO), and catalase (CAT) activities of fresh-cut Fuji apples were examined. And it turns out under the condition of carbon dioxide storage, 1-MCP treatment could speed up the decrease of firmness, titratable acidity, and ascorbic acid. Moreover, it enhanced the browning and MDA content of the fruit. Therefore, our results suggested that 1-MCP + CO 2 treatment could enhance carbon dioxide injury as compared with CO 2 treatment alone. Furthermore, 1-MCP + CO 2 treatment maintained higher SOD, CAT, POD, PPO, and LOX activities. Overall, 1-MCP + CO 2 treatment enhanced carbon dioxide injury during the storage of high concentration carbon dioxide, possibly through the regulation of LOX activity. Practical applications The combination of 1-MCP and CO 2 may need to be avoided in fresh-cut Fuji apple preservation. Moreover, 1-MCP + CO 2 increased antioxidant capacity, including SOD, CAT, PPO, and POD activities, which may provide suggestions for a breakthrough for new preservation methods.

Carbon dioxide (CO2) injury is one of the key cause affecting the sales of fresh-cut apples during the sales period. The method to warn the time till occurring CO2 injury would be convenient for businesses and consumers, but so far, no one has paid attention. This research aimed to study the change rule of the mechanism of carbon dioxide injury of fresh-cut apples treated with high CO2 concentration. The experiment was conducted at 5, 15, 25 and 35°C for 4 days. Every twelve hours, the fresh-cut apple was analyzed by measuring the changes of firmness, soluble solids concentration, browning index and sensory evaluation. The results showed that sensory scores, firmness and soluble solids concentration decreased over time, while the browning index of freshly cut apple increased rapidly with time. Based on the dynamic model of the browning index, with the CO2 Injury warning model of ready-to-eat apples treated with high CO2 concentration was determined.

In order to study the quality changes and shelf life of chitosan coated eggs during storage, the quality, gas chamber diameter, yolk coefficient and the quality change of Hough unit during storage were measured at temperature of 5, 20 and 35 ℃. The Pearson correlation between the quality indexes and the egg Hough’s unit value was analyzed, and the yolk coefficient was analyzed dynamically and the shelf life prediction model was based on the basis of the Arrhenius equation. The results showed that the quality of eggs, egg yolk coefficient, and Huff units all decreased with the extension of storage time, and the diameter of the air chambers of eggs showed an increasing trend with the extension of storage time. Moreover, the storage environment at high temperature (20 and 35 ℃) had a significant effect on the quality deterioration than the low temperature (5℃) storage environment; The correlation coefficient between egg yolk coefficient and Hough unit is the highest at all temperatures, which can be used as an important indicator for shelf life prediction; According to the changing rule of egg quality, the yolk coefficient can establish a first order kinetic model. According to the model established by the egg yolk coefficient, the coefficient R2 of the fitting curve of the predicted value and the measured value is 0.9825, and the average relative error P is 9.32% and less than 10%. The kinetic relationship between yolk coefficient and temperature is well described. At the same time, based on the dynamic model, the shelf life prediction model of chitosan-coated eggs based on yolk coefficient was determined by the dynamic model. The average relative error was 7.6%, less than 10%, which indicated that the egg shelf life prediction model based on the change of egg yolk coefficient was feasible.