Abstract：
:'Friar' plum (Prunus salicina Lindl.) fruit were transferred to shelf life (25 °C) following different storage periods at low (0 °C) or intermediate (5 °C) temperature. The earliest flesh reddening appeared in plums during shelf life removed after 28 d at 0 °C and 14 d at 5 °C, respectively, in comparison with turning yellow in plums remained at 25 °C immediately after harvest. The flesh reddening developed rapidly thereafter. Anthocyanins, in particular, cyanidin 3-O-glucoside, significantly accumulated in the reddening tissue, and activities of enzymes associated with the phenylpropanoid pathway were considerably activated after the removal. The removal elicited extremely high ethylene production in plums, which might mediate the activation of the anthocyanin biosynthesis in response to cold stress signal. The results provided a potential approach for postharvest regulation of flesh color and accumulation of bioactive substances in plums, which could lead to attractive attributes and health-promoting effects on consumers.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wang L,Sang W,Xu R,Cao Jdoi
10.1016/j.foodchem.2019.125862subject
Has Abstractpub_date
2020-04-25 00:00:00pages
125862eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31997-1journal_volume
310pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract：:Aim of the present study was to investigate the localisation of the extractable oil in spray-dried microencapsulated fish oil prepared under different spray-drying conditions and to investigate the impact on lipid oxidation upon storage. Confocal laser scanning microscopy, scanning electron microscopy and different ex...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2007.12.016
更新日期：2008-07-01 00:00:00
abstract：:The effect of different dissolution procedures on molecular characteristics of waxy starches from corn and barley were evaluated using a MALLS (batch-mode) detector, principally to understand the role played by different solvents. Starches were dissolved in aqueous solutions of: (1) 90% DMSO, (2) 2 M KOH and (3) 90% D...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2013.11.108
更新日期：2014-01-01 00:00:00
abstract：:The short shelf-life of mushrooms is an obstacle to the distribution and marketing of the fresh product. Thus, prolonging postharvest storage, while preserving their quality, would benefit the mushroom industry as well as consumers. There has been extensive research on finding the most appropriate technology for mushr...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2012.04.136
更新日期：2012-11-15 00:00:00
abstract：:In this study, a simple, rapid, sensitive and environmentally friendly electroanalytical detection method for pyrimethanil (PMT) was developed, which was based on multi-walled carbon nanotubes (MWCNTs) and ionic liquids (IL) 1-butyl-3-methylimidazolium hexafluorophosphate ([BMIM][PF6]) modified glassy carbon electrode...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.009
更新日期：2015-11-15 00:00:00
abstract：:Methylglyoxal (MGO) is a highly reactive ɑ-dicarbonyl compound that may adversely impact food quality and human health by modifying proteins. The kinetics of the reaction of naringenin with MGO was studied at pH 6-8 and 37 °C by UV-Vis spectrophotometry and reaction products were characterized by liquid chromatography...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125086
更新日期：2019-11-15 00:00:00
abstract：:Anthocyanins are the main polyphenol components from red cabbage (Brassica oleracea L. Var. Capitata f. Rubra) extracts that have inherent antioxidant activities. Anthocyanins are effectively stable in acidic gastric digestion conditions, with nearly 100% phenol content recovery. However, the total phenol content reco...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.12.061
更新日期：2016-05-15 00:00:00
abstract：:Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper (Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either air or 100% N2 and γ-irradiated at 3 different irradiation levels (7kGy, 12kGy, 17kGy). Total viable bacterial count, yeast and mould count, colour, ess...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2014.01.002
更新日期：2014-07-01 00:00:00
abstract：:Analytical method for the residues of boscalid in blueberries was developed. Fungicide residues were determined by solid-phase microextraction (SPME) coupled to gas chromatography with micro-electron capture (μ-ECD) detector. The effect of pH values and fiber coatings were studied. The SPME fiber coating selected was ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.09.079
更新日期：2013-02-15 00:00:00
abstract：:Potassium metabisulphite (PMB) is a common antimicrobial additive in the food industry. In aqueous solutions, PMB leads to complex equilibria according to its concentration, pH and temperature, and different chemical species can be present. In winemaking, PMB is used at low pH, suggesting that the biocidic activity is...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.03.025
更新日期：2012-10-01 00:00:00
abstract：:The aim of this study was to analyse the effect of heat treatment parameters on liquid whole egg (LWE) proteins by using ultraviolet-visible (UV-VIS) spectroscopy and capillary electrophoresis (CE). Heat treatment (at 60-68°C for 1-5min) was applied to LWE. Treated LWE was centrifuged and supernatant was taken for mea...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.08.050
更新日期：2017-02-01 00:00:00
abstract：:The elemental profiles of six honey samples from Malaysia had been constructed using the data obtained from both ICP-AES and ICP-MS. Potassium and sodium were the most abundant minerals covering from 69.3-78.6% and 14.1-28.7%, respectively. The ratio of potassium to sodium was more than one. Even though the minerals a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.05.106
更新日期：2012-12-01 00:00:00
abstract：:The increasing global trade of fishery and aquaculture products makes it necessary to develop methods for species identification in case of fish fillets or other highly processed seafood with external morphological characteristics (e.g. gills, fins) of the original fish being removed. Species identification methods ba...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.057
更新日期：2013-05-01 00:00:00
abstract：:This research was conducted to investigate the effects of different grinding techniques (dry, semi-wet and wet) of milled rice grains on the damaged starch and particle size distribution of flour produced from a new variety, MR263, specifically related to the pasting and thermal profiles. The results indicated that gr...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.095
更新日期：2016-01-15 00:00:00
abstract：:The relative oxidative stability of freshly prepared and stored liposomal and nanoliposomal systems of docosahexaenoic acid (DHA, 22:6 n-3) and eicosapentaenoic acid (EPA, 20:5 n-3) were investigated. The effects of organic solvents on the oxidative stability of liposomal polyunsaturated fatty acids (PUFAs) produced b...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.016
更新日期：2012-12-15 00:00:00
abstract：:Sunflower oil-in-water Pickering emulsions were fabricated using octenyl succinic anhydride (OSA) modified starch particles and small molecular surfactants (e.g., SDS, CTAB and Tween 20) as stabilizers. Emulsions were characterized for physical stabilities by cream volume, droplet size distribution and microstructure....
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2019.125391
更新日期：2020-01-15 00:00:00
abstract：:The present research evaluated the effects of tea polyphenol (TP) combined with ozone water (O(3)) on the quality of black sea bream (Sparus macrocephalus) over a period of 15 days storage at 4°C. A solution of TP (0.2%, w/v) was used to coat the fish after washing with ozone water (1mg/L). Fish physicochemical (pH, K...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.07.078
更新日期：2012-12-15 00:00:00
abstract：:During wine consumption, aroma compounds are released from the wine matrix and are transported to the olfactory receptor in vivo, leading to retronasal perception which can affect consumer acceptance. During this process, in addition to the influence of the wine matrix compositions, some physiological factors can sign...
journal_title：Food chemistry
pub_type： 杂志文章,评审
doi：10.1016/j.foodchem.2020.128957
更新日期：2021-06-01 00:00:00
abstract：:Beverage fraud involving counterfeiting of brand spirits is an increasing problem not only due to deception of the consumer but also because it poses health risks e.g. from possible methanol admixture. Suspicious spirit samples from Russia and Kenya were analysed using 1H nuclear magnetic resonance (NMR) spectroscopy ...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.10.065
更新日期：2018-04-15 00:00:00
abstract：:Recent years have had an increased demand for goat milk and its products. The quality of goat milk is determined, in part, by the fatty acid (FA) profile, but there is little information about breed influence on the FA profile of goat milk. The aim of this study was to describe and compare FA profiles of goat milk pro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.02.041
更新日期：2018-07-15 00:00:00
abstract：:Here we demonstrate a novel phage-magnetic-chemiluminescent enzyme immunoassay (P-MCLEIA) for detection of zearalenone (ZEN). The P-MCLEIA was more efficient than conventional ELISA through several improvements. In the P-MCLEIA, magnetic nanoparticles were replaced of microplates as solid phases to reduce the whole in...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.126905
更新日期：2020-04-24 00:00:00
abstract：:Radio frequency (RF) is an emerging technology applied in blanching treatment as alternative to conventional treatment. This study aimed to investigate the effects of RF heating rate on peroxidase (POD) inactivating efficiency, physiochemical properties (texture, color and vitamin C) and cell structure of stem lettuce...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.128360
更新日期：2021-04-16 00:00:00
abstract：:The development of a fast hCCC method tailored to recover phenolics of Siberian barberry (Berberis sibirica, Berberidaceae) responsible for the observed strong antioxidant activity was performed. Initially, the optimization of extraction procedure was evaluated based on the antiradical potential assessment (DPPH and F...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2016.02.096
更新日期：2016-07-15 00:00:00
abstract：:Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim of this work was to investigate the impact of oat materials vary...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2018.11.113
更新日期：2019-04-25 00:00:00
abstract：:In this study, chia seed oil was nanoencapsulated utilizing chia seed mucilage (CSM) as wall material. The viscosity, encapsulation efficiency, loading capacity, transmission electron microscopy, FT-IR spectroscopy and thermal properties of chia seed oil nanoparticles (CSO-NP) were performed after preparation. Particl...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.04.153
更新日期：2017-11-01 00:00:00
abstract：:In this study, electron spin resonance (ESR) and Raman spectroscopy were applied to characterize lipid oxidation of beef during repeated freeze-thaw (RFT). Besides the conventional indexes including peroxide values (PV), thiobarbituric acid-reactive substances (TBARS) and acid values (AV) were evaluated, the radical a...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2017.09.115
更新日期：2018-03-15 00:00:00
abstract：:Variation in salt content and in pH are common in starch-based foods and can affect starch properties and final product texture. Fifteen accessions of proso millet starch with diverse amylose content were selected to investigate single factor and interaction effects of pH and NaCl on thermal, pasting, and textural pro...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2020.127784
更新日期：2021-02-01 00:00:00
abstract：:In this work the development and in house validation of the HMF direct determination in corn and cane syrups by HPLC-UV was carried out for the first time. The separation was done with isocratic elution of a mobile phase comprising water (with 0.5% formic acid) and acetonitrile (90:10, v/v) on Phenomenex C18 column (5...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.131
更新日期：2016-01-01 00:00:00
abstract：:In this paper, the controlled release of aroma compounds from cyclodextrins (CDs) and CD polymers was studied by multiple headspace extraction (MHE) experiments. Mentha piperita essential oil was obtained by Soxhlet extraction and identification of the major compounds was performed by GC-MS analysis. Menthol, menthone...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2012.10.106
更新日期：2013-05-01 00:00:00
abstract：:In this work, an analytical flow system able to perform low pressure chromatography with amperometric detection is presented. As case study, the determination of niacin (vitamin B3) in coffee brewed samples was selected. The manifold comprised a 1.0 cm length monolithic column coated with didecyldimethylammonium bromi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.04.093
更新日期：2015-11-15 00:00:00
abstract：:A versatile liquid chromatography tandem mass spectrometry method with modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) sample preparation was developed for the determination of rimsulfuron, mesotrione, fluroxypyr-meptyl, and fluroxypyr. By adjusting the amount of graphitized carbon black, the herbi...
journal_title：Food chemistry
pub_type： 杂志文章
doi：10.1016/j.foodchem.2015.05.081
更新日期：2016-01-01 00:00:00
