Effect of high carbon dioxide injury on the physiological characteristics of fresh-cut garlic scapes

Chen, Junran; Hu, Yuanliang; Yan, Rong; Hu, Hanyan

doi:10.1016/j.scienta.2019.02.068

Cited by 12 publications

(12 citation statements)

References 28 publications

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“…These components might change during MA and CA storage due to the difference in O 2 and CO 2 concentration 3,15 . Moreover, high CO 2 could induce the accumulation of phenols and alcohols, and finally result in damage symptoms 14 …”

Section: Resultsmentioning

confidence: 99%

“…In comparison, the content of ethanol was lowest in the 21% O 2 control group, while the content remained unchanged in 1.5% and 3% O 2 groups. During long cold storage, anaerobic respiration is prone to occur in garlic scapes with the lack of O 2 , which results in the accumulation of ethanol and acetaldehyde due to incomplete decomposition of organic matter 14 …”

Section: Resultsmentioning

confidence: 99%

“…During long cold storage, anaerobic respiration is prone to occur in garlic scapes with the lack of O 2 , which results in the accumulation of ethanol and acetaldehyde due to incomplete decomposition of organic matter. 14 Ethanol produced from garlic scape can permeate into the gas box through the epidermal tissue. As seen in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…3,15 Moreover, high CO 2 could induce the accumulation of phenols and alcohols, and finally result in damage symptoms. 14 Effect of dynamic atmosphere on quality of garlic scapes Effect of dynamic atmosphere on ethanol content of garlic scapes In the dynamic atmosphere, O 2 concentration decreased by 0.5% every 3 days. As shown in Fig.…”

Section: Volatile Gas Compounds Of Garlic Scapes During Ca Storagementioning

confidence: 99%

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The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

Wang

Peng

et al. 2022

J Sci Food Agric

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BACKGROUND: Garlic scapes are susceptible to browning and rot during storage. In order to extend the storage time, controlled or modified atmosphere storage is usually used to maintain postharvest quality. However, low O 2 or high CO 2 damage easily occurs during atmosphere storage due to its respiration and unsuitable packaging. Therefore, the identification of low O 2 threshold signal has been an urgent issue during atmosphere storage. This work investigated the quality changes and threshold signal during the controlled atmosphere storage of garlic scapes by the detection of ethanol and chlorophyll fluorescence. RESULTS:The results showed that 7% CO 2 /3% O 2 treatment could effectively slow down the decrease of chlorophyll and ascorbic acid, inhibit the accumulation of ethanol and maintain good sensory quality. Under dynamic atmosphere, garlic scapes had a tolerable minimum O 2 threshold of 1.5% by the detection of ethanol, respiratory quotient and chlorophyll fluorescence F0. However, no obvious fluorescence F v /F m breakpoint was detected during dynamic atmosphere storage.CONCLUSIONS: Ethanol and chlorophyll fluorescence F 0 could be used as an indicator of low O 2 damage during atmosphere storage of garlic scapes. The tolerable low O 2 threshold was 1.5% O 2 for garlic scapes storage. This work provided a new insight into the preservation of garlic scapes during atmosphere storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Volatile Gas Compounds Of Garlic Scapes During Ca Storagementioning

confidence: 99%

See 2 more Smart Citations

The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

Wang

Peng

et al. 2022

J Sci Food Agric

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“…Besides, due to the apple is sensitivity to carbon dioxide, carbon dioxide injury needs to be avoided (Fawbush, Nock, & Watkins, 2008;Jennifer, DeEll, & Lum, 2016). Carbon dioxide injury is a respiratory physiological disorder similar to fermentation, which causes multiple browning of fruit and vegetable tissue during storage (Chen, Hu, Yan, & Hu, 2019;Ingle & D'Souza, 1989).…”

Section: Introductionmentioning

confidence: 99%

Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

Hao

Wei

et al. 2020

J. Food Process. Preserv.

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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.

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Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)

Song,

Liu,

Wang

et al. 2024

Food Science & Nutrition

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Quinoa is a full‐nutrition food; however, its poor flavor and small size make it not the best food option for direct consumption. In this study, a quinoa snack (QS, a cake) was developed, and the aroma profile of the products was improved by adding jujube fruit powder (made from dried jujube fruits, from 5% to 30%). Gas chromatography mass spectrum (GC–MS) combined with electronic nose (e‐nose) was applied for characterizing the aroma profiles of QS samples. Results showed a total of 26 aroma compounds were identified in QS samples by GC–MS, and 3‐methylbutanol (from 1525 μg/kg in QS‐30 to 3487 μg/kg in QS‐0), ethanol (from 1126 μg/kg in QS‐0 to 3581 μg/kg in QS‐30), hexanal (from 125.6 μg/kg in QS‐30 to 984.1 μg/kg in QS‐0), and acetaldehyde (from 531.9 μg/kg in QS‐30 to 191.1 μg/kg in QS‐0) were common. The e‐nose response of W1S (sensitive to methane, from 17.50 of QS‐0 to 93.85 of QS‐30) and W1W (sensitive to sulfur‐organic compounds of e‐nose, from 15.57 of QS‐0 to 39.50 of QS‐30) were significantly higher, and significant differences were presented among QS samples. In conclusion, the aroma profile of the QS sample was significantly (p < .05) enhanced by the addition of jujube powder, and QS‐30 with the highest jujube content (30%) presented the strongest aroma profile. Moreover, QS samples with different additions of jujube powders could be well distinguished by principal component analysis (PCA), and the combination of e‐nose and GC–MS was effective in the volatile profile analysis of QS samples.

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Effect of high carbon dioxide injury on the physiological characteristics of fresh-cut garlic scapes

Cited by 12 publications

References 28 publications

The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage

Effect of 1‐MCP coupling with carbon dioxide treatment on antioxidant enzyme activities and quality of fresh‐cut Fuji apples

Effect of jujube powder addition on the aroma profile of quinoa snacks (QS)

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