Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)

Wang, Hui; Li, Xingyi; Wang, Jun; Vidyarthi, Sriram K.; Wang, Haiou; Zhang, Xingui; Gao, Lei; Yang, Kai-Wen; Zhang, Jing-Shou; Xiao, Hong‐Wei

doi:10.1016/j.foodcont.2022.109062

Cited by 33 publications

(18 citation statements)

References 39 publications

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“…There was no obvious constant-speed stage during the kelp drying. This may be due to the rapid evaporation on the surface of kelp, which makes it difficult to form a stable water concentration difference between the surface and the interior of kelp [ 26 ]. The results were consistent with the pattern observed by Zhang et al [ 9 ] in the HP for small-sized kelp slices, though the drying time of the proposed SHPD was shortened by 2–7 h. In addition, when the temperature was 40−50 °C, the drying time of HP was 33% longer than that of S−HP, and the average drying rate was 7.3% lower, indicating that solar irradiation could significantly improve the drying rate of kelp.…”

Section: Resultsmentioning

confidence: 99%

Design of a Greenhouse Solar-Assisted Heat Pump Dryer for Kelp (Laminaria japonica): System Performance and Drying Kinetics

Kang

Zhang

et al. 2022

Foods

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In order to solve a series of problems with kelp drying including long drying time, high energy consumption, low drying efficiency, and poor quality of dried kelp, this work proposes the design of a novel greenhouse double-evaporator solar-assisted heat pump drying system. Experiments on kelp solar-assisted heat pump drying (S−HP) and heat pump drying (HP) under the condition of irradiance of 100−700 W/m2 and a temperature of 30, 40, or 50 °C were conducted and their results were compared in terms of system performance, drying kinetics, and quality impact. The drying time was reduced with increasing irradiance or temperature. The coefficient of performance (COP) and specific moisture extraction rate (SMER) of S−HP were 3.590−6.810, and 1.660−3.725 kg/kW·h, respectively, roughly double those of HP when the temperatures are identical. The Deff of S-HP and HP were 5.431 × 10−11~11.316 × 10−11 m2/s, and 1.037 × 10−11~1.432 × 10−11 m2/s, respectively; additionally, solar radiation greatly improves Deff. The Page model almost perfectly described the changes in the moisture ratio of kelp by S−HP and HP with an inaccuracy of less than 5%. When the temperature was 40 °C and the irradiance was above 400 W/m2, the drying time of S−HP was only 3 h, and the dried kelp maintained the green color with a strong flavor and richness in mannitol. Meanwhile, the coefficient of performance was 6.810, the specific moisture extraction rate was 3.725 kg/kWh, and the energy consumption was 45.2%, lower than that of HP. It can be concluded that S−HP is highly efficient and energy-saving for macroalgae drying and can serve as an alternate technique for the drying of other aquatic products.

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Section: Resultsmentioning

confidence: 99%

Design of a Greenhouse Solar-Assisted Heat Pump Dryer for Kelp (Laminaria japonica): System Performance and Drying Kinetics

Kang

Zhang

et al. 2022

Foods

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“…LF- 1 H NMR measurements were performed using an NMR Analyzer (MesoMR23-060H-I, Niumag Corp., Shanghai, China) equipped with a 0.5 T permanent magnet corresponding to a proton resonance frequency of 20 MHz at 32 °C [ 33 , 34 ]. The G. elata tuber samples were placed in an NMR tube with an outer diameter of 40 mm.…”

Section: Methodsmentioning

confidence: 99%

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Xie

Chen

et al. 2023

Plants

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In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxation time corresponded to water molecule states (bound, immobilized, and free) and G. elata became shorter, which indicated a reduction in free moisture and increased resistance of water diffusion in the solid structure during drying. Hydrolysis of polysaccharides and gelatinization of starch granules was observed in the microstructure of treated samples, which was consistent with changes in water status and drying rates. Steaming and blanching increased gastrodin and crude polysaccharide contents and decreased p-hydroxybenzyl alcohol content. These findings will contribute to a better understanding of the effect of steaming and blanching on the drying behavior and quality attributes of G. elata.

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“…As shown in Figure C, the relaxation times of T 21 and T 22 tended toward the left after storage for 10 days. Compared with the control group, a significant increase was evident in T 21 and T 22 of the l -Cys and l -Cys + PAG groups at 10 days, indicating that the membranaceous structures of the cells and organelles changed, inducing the interaction between the water and macromolecules . Region T 23 represents so-called “free” or solvent water, which is responsible for storage stability.…”

Section: Resultsmentioning

confidence: 97%

“…A Carr−Purcell−Meiboom−Gill pulse sequence was used to measure spin−spin T 2 decay. The pulse parameters during the test consisted of a time waiting period of 5000 ms, a time echo of 2 ms, a Flip Angle = 90°, a Refoc Flip Angle = 180°, and pulse widths of 12.0 and 31.0 ms. 17 Magnetic resonance imaging (MRI) was utilized to evaluate the proton density, representing the water distribution. The 2 mm thick mushroom slices were randomly selected and measured using nuclear MRI software (Suzhou Niumag Analytical Instrument Corporation).…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…Compared with the control group, a significant increase was evident in T 21 and T 22 of the L-Cys and L-Cys + PAG groups at 10 days, indicating that the membranaceous structures of the cells and organelles changed, inducing the interaction between the water and macromolecules. 17 Region T 23 represents so-called "free" or solvent water, which is responsible for storage stability. Water molecules in this region are weakly bound compared to those in regions T 21 and T 22 .…”

Section: Effect Of Different Treatments On the Weight Loss And Water ...mentioning

confidence: 99%

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l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H₂S Production

Jiang

Zhu

Zhao

et al. 2022

J. Agric. Food Chem.

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Although fresh-cut button mushrooms are popular with consumers, quality deterioration presents a significant shelflife challenge. In this study, fresh-cut button mushrooms were treated with 0.25 g/L L-cysteine (L-Cys) and evaluated in terms of quality, physiology, and transcriptome sequencing. The results indicated that L-Cys application significantly delayed the browning degree of fresh-cut button mushrooms and reduced weight loss. L-Cys treatment reduced the malondialdehyde content, lipoxygenase activity, and reducing sugar levels while enhancing the soluble protein and total phenolic content. Furthermore, L-Cys treatment reduced the O 2 − generation rate and H 2 O 2 accumulation while enhancing the catalase activity. Moreover, L-Cys improved the superoxide dismutase, glutathione reductase, and phenylalanine ammonia-lyase activities while reducing those of polyphenol oxidase and peroxidase. Additionally, L-Cys treatment increased endogenous H 2 S production and AbCBS enzyme activity while decreasing AbCSE enzyme activity. Notably, additional treatment with 1 mM propargylglycine significantly reduced the effect of L-Cys. Moreover, transcriptome sequencing analysis indicated that the differentially expressed genes in the L-Cys group were primarily related to the reactive oxygen species metabolism, oxidoreductase process, membrane integrality, and sulfur metabolism. These findings suggested that L-Cys treatment delayed the aging and extended the shelf life of fresh-cut button mushrooms by regulating the active oxygen species metabolism and water loss and stimulating endogenous H 2 S production.

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Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)

Cited by 33 publications

References 39 publications

Design of a Greenhouse Solar-Assisted Heat Pump Dryer for Kelp (Laminaria japonica): System Performance and Drying Kinetics

Design of a Greenhouse Solar-Assisted Heat Pump Dryer for Kelp (Laminaria japonica): System Performance and Drying Kinetics

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H₂S Production

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Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)

Cited by 33 publications

References 39 publications

Design of a Greenhouse Solar-Assisted Heat Pump Dryer for Kelp (Laminaria japonica): System Performance and Drying Kinetics

Design of a Greenhouse Solar-Assisted Heat Pump Dryer for Kelp (Laminaria japonica): System Performance and Drying Kinetics

Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H2S Production

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Product

Resources

About

l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H₂S Production