Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage

Article Agronomy

Regulations and mechanisms of 1-methylcyclopropene treatment on browning and quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root slices

Jinhui Chen et al.

Summary: Treatment with 1-methylcyclopropene effectively inhibits enzymatic browning and quality deterioration of fresh-cut lotus root slices, while enhancing antioxidant capacities and delaying physiological and biochemical reactions.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2022)

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Review Food Science & Technology

Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation

Kai Chen et al.

Summary: This review examines recent research on flower essential oils, focusing on their chemical constituents, bioactivities, and preservative potential, as well as their impact on food flavor. The review also summarizes the combined preservation applications of flower essential oils with other technologies.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Chemistry, Applied

Effects of nitric oxide treatment on lignin biosynthesis and texture properties at wound sites of muskmelons

Bin Wang et al.

Summary: Adding exogenous nitric oxide donor sodium nitroprusside to muskmelon fruit enhances lignin synthesis and accumulation, increases tissue hardness, reduces weight loss and disease index, indicating a crucial role of NO-mediated lignin metabolism in wound healing of muskmelons.

FOOD CHEMISTRY (2021)

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Article Agronomy

Preharvest multiple fungicide stroby sprays promote wound healing of harvested potato tubers by activating phenylpropanoid metabolism

Xiangzhen Ge et al.

Summary: This study found that preharvest spraying with Stroby significantly accelerated wound healing of harvested potato tubers by activating the phenylpropanoid pathway. Stroby also reduced disease index and weight loss at wound sites, and increased the accumulation and thickness of substances such as suberin polyphenolic at the wound sites of potato tubers.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Article Agriculture, Multidisciplinary

Transcription Factor MdWRKY32 Participates in Starch-Sugar Metabolism by Binding to the MdBam5 Promoter in Apples During Postharvest Storage

Ang Li et al.

Summary: The study found that storage at 20 degrees Celsius and ethylene treatment promote starch degradation and sugar accumulation in apples, while 1-MCP treatment has the opposite effect. MdBam5 and MdWRKY32 play crucial roles in the starch-sugar metabolism of apples.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Review Food Science & Technology

Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products

Ehsan Feizollahi et al.

Summary: Phytic acid, a primary phosphorus reserve in cereals and legumes, is considered an anti-nutritional factor due to its ability to bind minerals, proteins, and starch, limiting their bioavailability. However, it also offers health benefits such as reducing cancer risk and supporting heart health. Various processing techniques can be used to reduce phytic acid levels in foods, mitigating its anti-nutritional effects and creating potential for novel applications.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Agronomy

Ascorbic acid treatment inhibits wound healing of fresh-cut potato strips by controlling phenylpropanoid metabolism

Fuhui Zhou et al.

Summary: The study found that treatment with ascorbic acid can delay browning, reduce hardening, improve taste, decrease weight loss, and lower respiration rate in fresh-cut potato strips during storage. Furthermore, it was discovered that ascorbic acid treatment modulates the activity of various enzymes, improves phenolics and flavonoid content, reduces monomeric phenolic acid content, and decreases the accumulation of lignin and polyphenols in potato strips.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Article Agronomy

High pressure CO2 treatment alleviates lignification and browning of fresh-cut water-bamboo shoots (Zizania latifolia)

Jiao Zhang et al.

Summary: The study found that high pressure CO2 treatment can effectively delay the lignification and browning of fresh-cut water bamboo shoots by suppressing enzyme activities and retaining moisture, thus maintaining their texture. Therefore, HPCD at appropriate pressure has the potential to preserve the quality of fresh-cut fruits and vegetables during storage.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

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Review Food Science & Technology

Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition

Awadhesh Kumar et al.

Summary: Phytic acid is the principal storage compound of phosphorus in seeds, but it may lead to micronutrient deficiencies in humans. The two main concerns about the presence of phytic acid in the human diet are its negative impact on the bioavailability of several minerals and its inhibition of protein degradation in the stomach and small intestine.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Mechanism of action, sources, and application of peroxidases

Francine Kerstner de Oliveira et al.

Summary: Peroxidase is an enzyme widely distributed in nature, with the ability to catalyze the oxidation of various organic and inorganic substrates. The study focuses on introducing the mechanism of peroxidase action, extraction sources, mycotoxin degradation capacity, and other potential applications in the food industry.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes

Wenzhong Hu et al.

Summary: The study found that cutting fresh-cut potatoes led to a gradual decrease in vitamin C content but a significant increase in glutathione content. It also induced phenylalanine ammonia-lyase activity and enhanced phenol content. Additionally, cutting increased the activity of antioxidant enzymes and total antioxidant capacity, but also caused membrane lipid peroxidation and browning phenomenon.

FOOD BIOSCIENCE (2021)

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Article Horticulture

Elevated CO2 alleviates browning development by modulating metabolisms of membrane lipids, proline, and GABA in fresh-cut Asian pear fruit

Di Wang et al.

Summary: Elevated CO2 treatment can maintain the quality of fresh-cut pears and inhibit enzymatic browning, while delaying the degradation of unsaturated fatty acids in membranes. By promoting the accumulation of proline and GABA, it helps to suppress browning effectively.

SCIENTIA HORTICULTURAE (2021)

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Article Agriculture, Dairy & Animal Science

Phytic acid in Rhamdia quelen nutrition: Antioxidant or antinutrient?

Leticia Lopes da Costa et al.

Summary: In this study, it was found that supplementation of phytic acid at a low concentration (10.00 g/kg) promoted better performance and body composition of silver catfish, without negatively affecting digestive enzyme activity. Furthermore, phytic acid reduced prooxidant enzyme activity and increased antioxidant activity in the fish.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage

Chenghui Liu et al.

Summary: Aqueous ozone treatment delays the softening of fresh-cut apple by reducing the degradation of cell-wall polysaccharides and inhibiting specific enzyme activities, while maintaining water-soluble pectin content. This treatment also promotes pectin methylesterase activity and suppresses certain gene expression levels, ultimately preserving the textural quality of fresh-cut apple during cold storage.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Food Science & Technology