Comprehensive physicochemical indicators analysis and quality evaluation model construction for the post-harvest ripening rapeseeds.

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Food Chemistry Pub Date : 2025-01-15 Epub Date: 2024-09-17 DOI:10.1016/j.foodchem.2024.141331
Qiuhui Xu, Jie Wang, Dan Wang, Xin Lv, Li Fu, Ping He, Desheng Mei, Hong Chen, Fang Wei
{"title":"Comprehensive physicochemical indicators analysis and quality evaluation model construction for the post-harvest ripening rapeseeds.","authors":"Qiuhui Xu, Jie Wang, Dan Wang, Xin Lv, Li Fu, Ping He, Desheng Mei, Hong Chen, Fang Wei","doi":"10.1016/j.foodchem.2024.141331","DOIUrl":null,"url":null,"abstract":"<p><p>Rapeseed (Brassica napus L.) is the second largest globally cultivated oil crop, but the effects of post-harvested ripening on rapeseed quality is unclear and unpredictable. This study reveals the relationship between post-harvest ripening periods (PHR) and physicochemical quality of different rapeseed cultivars using comprehensive physicochemical indicators analysis. The results indicate that PHR led to a gradual decrease in chlorophyll, carotenoid and moisture content but continually increased oil and total phenol content (TPC). Besides, 295 lipid molecules from 13 lipid subclasses were identified, revealing that the relative content of triacylglycerol (TG) was progressively increased while diacylglycerol (DG) demonstrated a consistent decline throughout the PHR. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were employed to construct and verify the comprehensive quality evaluation model for rapeseeds in PHR. This paper develops a comprehensive quality evaluation model for post-harvest ripening rapeseeds and advances the development of agricultural products.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":null,"pages":null},"PeriodicalIF":8.5000,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.141331","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/9/17 0:00:00","PubModel":"Epub","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

Rapeseed (Brassica napus L.) is the second largest globally cultivated oil crop, but the effects of post-harvested ripening on rapeseed quality is unclear and unpredictable. This study reveals the relationship between post-harvest ripening periods (PHR) and physicochemical quality of different rapeseed cultivars using comprehensive physicochemical indicators analysis. The results indicate that PHR led to a gradual decrease in chlorophyll, carotenoid and moisture content but continually increased oil and total phenol content (TPC). Besides, 295 lipid molecules from 13 lipid subclasses were identified, revealing that the relative content of triacylglycerol (TG) was progressively increased while diacylglycerol (DG) demonstrated a consistent decline throughout the PHR. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were employed to construct and verify the comprehensive quality evaluation model for rapeseeds in PHR. This paper develops a comprehensive quality evaluation model for post-harvest ripening rapeseeds and advances the development of agricultural products.

收获后成熟油菜籽的综合理化指标分析和质量评价模型构建。
油菜籽(Brassica napus L.)是全球第二大油料作物,但收获后成熟对油菜籽品质的影响尚不明确,也无法预测。本研究通过综合理化指标分析,揭示了不同油菜品种收获后成熟期(PHR)与理化品质之间的关系。结果表明,收获后成熟期导致叶绿素、类胡萝卜素和水分含量逐渐下降,但油分和总酚含量(TPC)持续上升。此外,还鉴定了 13 个脂质亚类中的 295 个脂质分子,发现三酰甘油(TG)的相对含量逐渐增加,而二酰基甘油(DG)在整个 PHR 期间持续下降。采用相关分析、层次聚类分析(HCA)和主成分分析(PCA)构建并验证了 PHR 中油菜籽的综合质量评价模型。本文建立了收获后成熟油菜籽的综合质量评价模型,推动了农产品的发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信