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.
This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0–20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.
Response surface method (RSM) was used to optimize hawthorn blanching process based on single-factor experiments. There were two numerical (time and temperature) and one categorical variable (POD enzyme activity) that was used for the evaluation of the hawthorn blanching quality. The changes in POD enzyme activity, procyanidin content, and total flavonoid content were also analyzed. The regression model (P< 0. 05) was obtained through Central-Composite experimental design, indicating that the model could evaluate the residual POD enzyme activity in the blanching process under different parameters. The results show that time 103s and temperature 92.5°C were the best blanching conditions. Under these optimized conditions, the residual POD enzyme activity of hawthorn was within a reasonable range, which was 0.7731 U⋅g-1⋅min-1. The calculated results were basically consistent with the model predicted values (0.7989 U⋅g-1⋅min-1).
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