Effect of X-ray irradiation on quality, cell ultrastructure and electrical parameters of postharvest kiwifruit

Ye, Lixia; Niu, Yaoxing; Wang, Yan; Shi, Yubing; Liu, Yujie; Yu, Jiangtao; Bai, Junqing; Luo, Anwei

doi:10.1016/j.ifset.2023.103483

Cited by 4 publications

(1 citation statement)

References 66 publications

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“…The respiratory rate was measured by the method of Ye et al (2023). D. rubrovolvata fruiting bodies were placed in sealed jars at 25 ℃ for 2 h. The gas in the jars was measured by a headspace analyser (CheckPoint 3, Ametek, Denmark).…”

Section: Microwave Equipment and Treatmentsmentioning

confidence: 99%

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Zhang,

Wang,

Zhang

et al. 2024

Food Bioprocess Technol

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The shelf life of Dictyophora rubrovolvata (D. rubrovolvata) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintain a high level of energy chargeby delaying the decrease in ATP and ADP. Meanwhile, compared with control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 ℃, 95 % RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-Nucleotides and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better avour. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.

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Section: Microwave Equipment and Treatmentsmentioning

confidence: 99%

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Zhang,

Wang,

Zhang

et al. 2024

Food Bioprocess Technol

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Innovative postharvest strategies for maintaining the quality of kiwifruit during storage: An updated review

Xia,

Wu,

Ali

et al. 2024

Food Frontiers

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Being a respiratory climacteric fruit, kiwifruit is susceptible to age and decay rapidly in the postharvest stage. Therefore, the development of efficient postharvest methods to maintain the kiwifruit quality has been a long‐standing goal. This review summarizes the preservation and disease control methods of kiwifruit conducted over the past 5 years, and the characteristics, advantages, and action mechanisms of various methods are thoroughly discussed. Physical, chemical, and biotechnological methods, such as low‐temperature, essential oil, and endophytic yeast treatment, can enhance postharvest kiwifruit quality to a certain extent by controlling disease, delaying chilling injury, alleviating oxidative damage, inhibiting oversoftening and off‐flavor development. However, all these techniques have limitations per se, such as the inability to prevent secondary infections and potential side effects on human health. Novel approaches such as pulsed light and cold plasma or a synergistic application of several techniques may be the future direction for kiwifruit postharvest preservation.

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Extending shelf life and analyzing dosimetric and detection techniques in postharvest tomatoes (Solanum lycopersicum) via X-ray irradiation

Yoon,

Hong

et al. 2024

LWT

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Effect of X-ray irradiation on quality, cell ultrastructure and electrical parameters of postharvest kiwifruit

Cited by 4 publications

References 66 publications

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Microwave Treatment for Dictyophora rubrovolvata in Regulating Postharvest Autolysis and Energy Metabolism

Innovative postharvest strategies for maintaining the quality of kiwifruit during storage: An updated review

Extending shelf life and analyzing dosimetric and detection techniques in postharvest tomatoes (Solanum lycopersicum) via X-ray irradiation

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