Changes in quality characteristics of fresh-cut jujubes as affected by pressurized nitrogen treatment

Liu, Hancheng; Xu, Ming

doi:10.1016/j.ifset.2015.05.009

Cited by 7 publications

(3 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cold storage is a common means of delaying the deterioration of quality and prolonging shelf-life effectively, which can affect the physicochemical properties of jujube fruits. Liu et al found that the contents of chlorophyll, ascorbic acid, and soluble solids in fresh-cut jujubes without any treatment were reduced after storage at 4 °C for a certain period [10]. Kou et al [11] reported that when jujube fruits were stored at 0 °C, the contents of total soluble solids, ascorbic acid, and chlorophylls continuously declined, and the anthocyanin content firstly increased and then decreased.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Various methods to delay the browning of fresh‐cut fruit and vegetable have been extensively explored, showing that nitrogen can be used as one of the methods. Current research mainly focuses on the effect of pressurised nitrogen treatment on the quality of fresh‐cut fruit and vegetable, such as minimally processed pineapples (Wu et al ., 2012b), fresh‐cut jujubes (Liu & Xu, 2015), fresh‐cut pears (Xu et al ., 2015), and fresh‐cut potatoes (Shen et al ., 2019). This study revealed that nitrogen treatment without pressure inhibited the fresh‐cut potato browning and displayed a higher practical application value.…”

Section: Resultsmentioning

confidence: 99%

“…Pressurised inert gas treatment forms clathrate hydrates between inert gas and water molecules, limiting intracellular water activity and enzymatic reactions (Wu et al ., 2012b). Pressurised nitrogen treatment improves the quality of fresh‐cut fruit and vegetable, such as minimally processed pineapples (Wu et al ., 2012b), fresh‐cut jujubes (Liu & Xu, 2015), fresh‐cut pears (Xu et al ., 2015), and fresh‐cut potatoes (Shen et al ., 2019). These studies have focused on pressurised or high‐pressure nitrogen treatment that may limit its application.…”

Section: Introductionmentioning

confidence: 99%

Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen

Wang

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Browning decreases the quality and shortens the shelf life of fresh‐cut potato, causing enormous economic losses. This study indicated that nitrogen treatment could inhibit this browning process. However, whether microRNAs (miRNAs) are involved in inhibiting the fresh‐cut potato browning by nitrogen remains unclear. Therefore, nine small RNA libraries were constructed and performed high‐throughput sequencing using fresh‐cut potatoes from control and nitrogen‐treated for 1 h groups at 25 °C to identify the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen. The results revealed that four common differentially expressed miRNAs (DEmiRNAs) were identified as associated with browning. The correlation analysis indicated that fresh‐cut potato browning was closely related to the expression of DEmiRNAs and their potential target genes. The miR172d targeting APETALA2/ethylene response factor and phospholipase D, miR482e targeting ATPase GET3‐like, and PC‐3p‐17015_391 targeting stachyose synthase are vital in the nitrogen inhibited fresh‐cut potato browning by regulating the ethylene signalling pathway, membrane lipid metabolic process, ATPase activity, and carbohydrate metabolic process. This study provides new insights into fresh‐cut potato browning inhibition and helps to improve the quality of fresh‐cut potato using nitrogen.

show abstract

Effects of pasteurisation, processing atmosphere and long-term storage on orange juice quality

Tobolková,

Belajová,

Polovka

et al. 2023

Food Measure

View full text Add to dashboard Cite

Changes in quality characteristics of fresh-cut jujubes as affected by pressurized nitrogen treatment

Cited by 7 publications

References 47 publications

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Identification of the miRNAs and their target genes involved in fresh‐cut potato browning inhibition by nitrogen

Effects of pasteurisation, processing atmosphere and long-term storage on orange juice quality

Contact Info

Product

Resources

About