Abstract:Background: Selenium is one of the essential trace elements in various biological body functions. The main source of Selenium in the body is food, one of which is vegetables. Vegetables collect Selenium from the soil which is then converted into various chemical species of Selenium. Such species should be recognized since each has different biological activities. Objective: The aim of this review was to identify chemical species of Selenium in vegetables as well as the benefits and toxicity for the body. Met… Show more
“…According to incomplete statistics, there are nearly 40 'Qingcui' plum varieties distributed in Southwest China. In Chongqing, Sichuan, Guizhou and other provinces, one finds not only the traditional cultivars, 'Huangla' and 'Maihuang' , but also the newly selected 'Wushan' , 'Bashan' , 'Fengtang' and 'Fendai' Quality Assurance and Safety of Crops & Foods 15 (3) Sun X et al SeMeCys, SeMet et al (Heryadi, et al, 2020;Huang et al, 2022). SeMeCys as a Cys derivative also slows ripening process during storage, although application of SeMeCys on freshly stored fruits has not been reported.…”
‘Qingcui’ plum fruit becomes soft at harvesting. In this study, we assessed the effect of the following different treatments on various fruit texture parameters: three concentrations of nitrogen (NH4NO3 0%, 0.5% and 1%) and three forms of selenium (selenomethylcysteine [C5H9NO2SSe/SeMeCys], sodium selenate [Na2SeO4] and sele-nomethionine [SeMet]). The fruit texture parameters evaluated were fracture, hardness, cohesiveness, springiness, gumminess, chewiness and initial modulus under 4oC. Results showed that the optimal N concentration was 1% and the optimal Se form was SeMeCys. Fruits treated with SeMeCys had similar fruit texture parameters as those of the group under cysteine treatment. We then sprayed the fruit with approximately 2 mL/fruit of the following treatments: five different combinations ratios of Se (SeMeCys; 10 mg/L) and N (NH4NO3; 1%) (2:18; 4:16; 10:10; 16:4; 18:2), after which the fruit was stored at 4oC for 13 days. The parameters of fruit texture, fruit color, and other fruit qualities were measured. Linear correlations were observed between parameters, and main sensory qualities were analyzed. We observed that a combination of Se and N in a ratio of 18:2 produced the best results in terms of fracture, first hardness and second hardness, preventing the softening of the fruit. The parameters of soluble protein, titratable acid and soluble solids had significant linear relationships with three fixture parameters. The fruit color parameters of a* (greenness) and b* (yellowness) also had significant linear correlations with fracture and first hardness. These findings may offer a promising strategy to prolong fruit storage and maintain fruit crispness and hardness.
“…According to incomplete statistics, there are nearly 40 'Qingcui' plum varieties distributed in Southwest China. In Chongqing, Sichuan, Guizhou and other provinces, one finds not only the traditional cultivars, 'Huangla' and 'Maihuang' , but also the newly selected 'Wushan' , 'Bashan' , 'Fengtang' and 'Fendai' Quality Assurance and Safety of Crops & Foods 15 (3) Sun X et al SeMeCys, SeMet et al (Heryadi, et al, 2020;Huang et al, 2022). SeMeCys as a Cys derivative also slows ripening process during storage, although application of SeMeCys on freshly stored fruits has not been reported.…”
‘Qingcui’ plum fruit becomes soft at harvesting. In this study, we assessed the effect of the following different treatments on various fruit texture parameters: three concentrations of nitrogen (NH4NO3 0%, 0.5% and 1%) and three forms of selenium (selenomethylcysteine [C5H9NO2SSe/SeMeCys], sodium selenate [Na2SeO4] and sele-nomethionine [SeMet]). The fruit texture parameters evaluated were fracture, hardness, cohesiveness, springiness, gumminess, chewiness and initial modulus under 4oC. Results showed that the optimal N concentration was 1% and the optimal Se form was SeMeCys. Fruits treated with SeMeCys had similar fruit texture parameters as those of the group under cysteine treatment. We then sprayed the fruit with approximately 2 mL/fruit of the following treatments: five different combinations ratios of Se (SeMeCys; 10 mg/L) and N (NH4NO3; 1%) (2:18; 4:16; 10:10; 16:4; 18:2), after which the fruit was stored at 4oC for 13 days. The parameters of fruit texture, fruit color, and other fruit qualities were measured. Linear correlations were observed between parameters, and main sensory qualities were analyzed. We observed that a combination of Se and N in a ratio of 18:2 produced the best results in terms of fracture, first hardness and second hardness, preventing the softening of the fruit. The parameters of soluble protein, titratable acid and soluble solids had significant linear relationships with three fixture parameters. The fruit color parameters of a* (greenness) and b* (yellowness) also had significant linear correlations with fracture and first hardness. These findings may offer a promising strategy to prolong fruit storage and maintain fruit crispness and hardness.
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