Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

Chen, Chen; Hu, Wenzhong; Zhang, Ruidong; Jiang, Aili; Liu, Chenghui

doi:10.1002/jsfa.9007

Cited by 19 publications

(10 citation statements)

References 31 publications

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“…Our findings support the fact that the modified atmosphere composition has an effect on the appearance of carrots during storage [ 45 , 46 ], which are usually subject to surface whitening due to dehydration and lignification [ 47 ]. Furthermore, as previously observed [ 48 ], the results of MAP2 and MAP3 support the fact that low O 2 (~10%) has a negative effect on product quality, probably due to cellular respiration and enzymatic reactions.…”

Section: Resultssupporting

confidence: 86%

Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

Barberi

González-Alonso

Spilimbergo

et al. 2021

Foods

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A high-pressure CO2 process applied to ready-to-eat food products guarantees an increase of both their microbial safety and shelf-life. However, the treatment often produces unwanted changes in the visual appearance of products depending on the adopted process conditions. Accordingly, the alteration of the visual appearance influences consumers’ perception and acceptability. This study aims at identifying the optimal treatment conditions in terms of visual appearance by using an artificial vision system. The developed methodology was applied to fresh-cut carrots (Daucus carota) as the test product. The results showed that carrots packaged in 100% CO2 and subsequently treated at 6 MPa and 40 °C for 15 min maintained an appearance similar to the fresh product for up to 7 days of storage at 4 °C. Mild appearance changes were identified at 7 and 14 days of storage in the processed products. Microbiological analysis performed on the optimal treatment condition showed the microbiological stability of the samples up to 14 days of storage at 4 °C. The artificial vision system, successfully applied to the CO2 pasteurization process, can easily be applied to any food process involving changes in the appearance of any food product.

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Section: Resultssupporting

confidence: 86%

Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

Barberi

González-Alonso

Spilimbergo

et al. 2021

Foods

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“…DPPH, ABTS, and T-AOC were used to evaluate the antioxidant capacity of fresh-cut pumpkins [32,36]. In the control group, DPPH, ABTS, and T-AOC of fresh-cut pumpkins showed an overall decreasing trend during storage (Figure 7a-c), and the scavenging ability of ROS decreased as a whole, but the antioxidant ability was improved after 0.4 g/L nisin treatment.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

Effect of Nisin on the Quality and Antioxidant Activity of Fresh-Cut Pumpkins (Cucurbita moschata Duch.)

Yuan

Wang

Guan³

et al. 2023

Horticulturae

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Fresh-cut pumpkins refer to fresh pumpkin that has been graded, cleaned, peeled, sliced, preserved, and packaged. It has the qualities of freshness, nutrition, convenience, and being 100% edible. However, mechanical damages during the cutting processing can accelerate the quality deterioration, aging, and loss of nutritional values of fresh-cut pumpkins. Nisin, a natural preservative, has been widely used in fruits and vegetables with good preservation effects. To investigate the effect of different concentrations (0, 0.2, 0.4, and 0.6 g/L) of nisin on the quality of fresh-cut pumpkins, the critical indexes involved in weight loss, firmness, color, respiration intensity, reactive oxygen species (ROS) metabolism, ascorbate (AsA)—glutathione (GSH) cycle, and antioxidant capacity were monitored for fresh-cut pumpkins during storage at 4 °C for 10 days. The results showed that 0.4 g/L nisin was the best preservation concentration. Compared with 0 g/L nisin, 0.4 g/L nisin reduced the weight loss rate and whitening rate of fresh-cut pumpkins by 13.53% and 13.61%, inhibited respiration rate by 45.83%, and maintained hardness by 1.18 times. Meanwhile, 0.4 g/L nisin increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) and maintained higher contents of GSH and AsA. It prevented the rapid increase in ROS levels by improving antioxidant capacity, including DPPH, ABTS free radical scavenging rate, and T-AOC (total antioxidant capacity). The collected results showed that nisin has an obvious influence on the quality by regulating physiological and antioxidant activity metabolism. It is envisaged that the combination of nisin and physical and chemical preservation technology will further enhance the quality of fresh-cut pumpkins during storage in the future.

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“…Malondialdehyde (MDA) is the end product of lipid peroxidation caused by ROS, and the MDA level may also indicate the level of ROS ( Chen J. et al, 2015 ). To protect cells from oxidative stress, some antioxidant and detoxifying enzymes scavenge the overproduced ROS, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), and polyphenol oxidase (PPO) ( Maity et al, 2008 ; Chen et al, 2018 ). Thus, the toxic effects of the pesticide on organisms can be indicated by the level of MDA and enzymatic activities.…”

Section: Introductionmentioning

confidence: 99%

Physiological Responses of the Firefly Pyrocoelia analis (Coleoptera: Lampyridae) to an Environmental Residue From Chemical Pesticide Imidacloprid

Wang

Cao²,

Wang³

2022

Front. Physiol.

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Imidacloprid, a neonicotinoid insecticide, is widely applied to control insect pests across a broad spectrum. Though the impact of residues from this chemical pesticide on non-target organisms in the field has been reported, it was not well characterized across a wide range of ecosystems, especially for some species considered as environmental indicators that live in forests. The effects of sublethal dose of imidacloprid on firefly, Pyrocoelia analis, were analyzed physiologically and biochemically in this study to better understand the impact of chemical pesticide application on environmental indicators such as fireflies. After imidacloprid treatment, the midgut tissues of the larva presented an abnormal morphology featured as atrophy of fat body cells, shrinking cells, and the destruction of a midgut structure. The activities of antioxidant enzymes, superoxide dismutase, catalase, and peroxidase were noticeably increased during early exposure to sublethal imidacloprid and then decreased at later stages. The malondialdehyde content significantly increased after 12 h of exposure to imidacloprid compared with the control. Similarly, the enzyme activities of polyphenol oxidase and acetylcholinesterase were increased after the imidacloprid treatment and then decreased at the later stage. In summary, a sublethal dose of imidacloprid caused destructive change in the tissue structure, and this damage was followed by an excessive reactive oxygen species that could not be eliminated by antioxidant enzymes. Our results indicated that the residues of imidacloprid might cause severe toxicity to non-target insects in the environment even far away from the agro-ecosystem where the chemicals were applied.

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Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh‐cut carrots

Abstract: H S inhibited the surface whitening of fresh-cut carrots by reducing H O accumulation and lipid peroxidation, and also inhibited PPO and POD activities. © 2018 Society of Chemical Industry.

Cited by 19 publications

References 31 publications

Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

Optimization of the Appearance Quality in CO2 Processed Ready-to-Eat Carrots through Image Analysis

Effect of Nisin on the Quality and Antioxidant Activity of Fresh-Cut Pumpkins (Cucurbita moschata Duch.)

Physiological Responses of the Firefly Pyrocoelia analis (Coleoptera: Lampyridae) to an Environmental Residue From Chemical Pesticide Imidacloprid

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