Influence of low O2 and high CO2 environment on changes in metabolite concentrations in harvested vegetable soybeans

Makino, Yoshio; Nishizaka, Atsushi; Yoshimura, Masashi; Sotome, Itaru; Kawai, Kenji; Akihiro, Takashi

doi:10.1016/j.foodchem.2020.126380

Cited by 15 publications

(9 citation statements)

References 27 publications

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“…Mass loss was evaluated using mass retention rate [ 8 ], which is an index for evaluating the freshness of vegetables. Water loss is reported to be the major cause of decreased mass retention [ 14 ].…”

Section: Methodsmentioning

confidence: 99%

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Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Makino

Amino

2020

Foods

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Yellowing of green vegetables due to chlorophyll decomposition is a phenomenon indicating serious deterioration of freshness, and it is evaluated by measuring color space values. In contrast, mass reduction due to water loss is a deterioration of freshness observed in all horticultural crops. Therefore, in this study, we propose a novel freshness evaluation index for green vegetables that combines the degree of greenness and mass loss. The green color retention rate was measured using a computer vision system, and the mass retention rate was measured by weighing. Linear discriminant analysis (LDA) was performed using both variables (greenness and mass) as covariates to obtain a single freshness evaluation value (first canonical variable). The correct classification of storage period length by LDA was 96%. Green color retention alone allowed for classification of storage durations between 0 day and 10 days, whereas LDA could classify storage durations between 0 day and 12 days. The novel freshness evaluation index proposed by this research, which integrates greenness and mass, has been shown to be more accurate than the conventional evaluation index that uses only greenness.

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Section: Methodsmentioning

confidence: 99%

“…The appearance of deterioration due to yellowing has been studied in edamame ( Glycine max (L.) Merr.) [ 8 ] and soft kale ( Brassica oleracea L. var. acephala DC.)…”

Section: Introductionmentioning

confidence: 99%

Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Makino

Amino

2020

Foods

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“…The mass retention rate was calculated from the measured mass value following this equation [ 11 ]: where M denotes the mass of a sample (g), subscript r denotes the retention rate, and t denotes the storage period, with zero denoting the initial day.…”

Section: Methodsmentioning

confidence: 99%

“…A storage unit is harnessed for CA storage. In contrast, modified atmosphere packaging (MAP), which is obtained by achieving the same effect using a plastic pouch, stops the spoilage of tomatoes [8], the softening of persimmons [9], and suppresses the yellowing of soft kale [10] and vegetable soybeans [11]. The inactivation of ethylene gas as an aging hormone is an effective freshness-keeping method, and a high number of freshness-effects derived from the ethylene-inactivating regent "1-methylcyclopropene" were reported as introduced in a review by Watkins [12].…”

Section: Introductionmentioning

confidence: 99%

Efficient preservation of sprouting vegetables under simulated microgravity conditions

et al. 2020

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The effectiveness of a simulated microgravity environment as a novel method for preserving the freshness of vegetables was investigated. Three types of vegetables were selected: vegetable soybean, mung bean sprouts, and white radish sprouts. These selected vegetables were fixed on a three-dimensional rotary gravity controller, rotated slowly. The selected vegetables were stored at 25˚C and 66% of relative humidity for 9, 6, or 5 d while undergoing this process. The simulated microgravity was controlled utilizing a gravity controller around 0 m s −2. The mung bean sprouts stored for 6 d under simulated microgravity conditions maintained higher thickness levels than the vegetable samples stored under normal gravity conditions (9.8 m s −2) for the same duration. The mass of all three items decreased with time without regard to the gravity environment, though the samples stored within the simulated microgravity environment displayed significant mass retention on and after 3 d for mung bean sprout samples and 1 d for white radish sprout samples. In contrast, the mass retention effect was not observed in the vegetable soybean samples. Hence, it was confirmed that the mass retention effect of microgravity was limited to sprout vegetables. As a result of analysis harnessing a mathematical model, assuming that the majority of the mass loss is due to moisture loss, a significant difference in mass reduction coefficient occurs among mung bean sprouts and white radish sprouts due to the microgravity environment, and the mass retention effect of simulated microgravity is quantitatively evaluated utilizing mathematical models. Simulated microgravity, which varies significantly from conventional refrigeration, ethylene control, and modified atmosphere, was demonstrated effective as a novel method for preserving and maintaining the freshness of sprout vegetables. This founding will support long-term space flight missions by prolonging shelf life of sprout vegetables.

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“…Natural casings are favoured by various sausage manufacturers due to their special cracking bite and tenderness [17,18]: the consumption of natural casings is double that of artificial casings and still dominates in the global casing market [19]. In addition to effective package [20][21][22][23][24] and cooling methods [17,[25][26][27][28][29][30] to extend the shelf-lives of foodstuffs, as an efficient method for food preservation, drying is also widely employed in the food industry [31,32]. In this case, casings should be not only strong enough to hold the sausage batter, but also permeable to render water evaporation during drying [29].…”

Section: Introductionmentioning

confidence: 99%

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

Feng

Makino

García‐Martín

2020

Foods

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A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt. Yellowness of sausages stuffed in natural hog casings (control group, 20.26 ± 4.81) was significantly higher than that of sausages stuffed in casings modified by submersion for 90 min in a solution containing 1:30 (w/w) soy lecithin:distilled water, 2.5% wt. soy oil, and 21 mL lactic acid per kg NaCl (17.66 ± 2.89) (p < 0.05). When predicting the lightness and redness of the sausage core, a partial least squares regression model developed from spectra pre-treated with a second derivative showed calibration coefficients of determination (Rc2) of 0.73 and 0.76, respectively. Ten, ten, and seven wavelengths were selected as the important optimal wavelengths for lightness, redness, and yellowness, respectively. Those wavelengths provide meaningful information for developing a simple, cost-effective multispectral system to rapidly differentiate sausages based on their core colour. According to the canonical discriminant analysis, lightness possessed the highest discriminant power with which to differentiate sausages stuffed in different casings.

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Influence of low O2 and high CO2 environment on changes in metabolite concentrations in harvested vegetable soybeans

Cited by 15 publications

References 27 publications

Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Efficient preservation of sprouting vegetables under simulated microgravity conditions

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

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