Food and Humanity最新文献_第5页

Process optimization and roasting conditions’ influence on the quality of oil from desert date (Balanites aegyptiaca) seed 工艺优化及焙烧条件对沙漠枣籽油品质的影响

Food and Humanity Pub Date : 2025-06-20 DOI: 10.1016/j.foohum.2025.100675

Maimuna Sani , Oludolapo Akinyemi Osunrinade , Akeem Olayemi Raji , Tawakalitu Eniola Aruna , Aishah Titilope Oyekunle , Jiddum Fatima Abubakar

{"title":"Process optimization and roasting conditions’ influence on the quality of oil from desert date (Balanites aegyptiaca) seed","authors":"Maimuna Sani , Oludolapo Akinyemi Osunrinade , Akeem Olayemi Raji , Tawakalitu Eniola Aruna , Aishah Titilope Oyekunle , Jiddum Fatima Abubakar","doi":"10.1016/j.foohum.2025.100675","DOIUrl":"10.1016/j.foohum.2025.100675","url":null,"abstract":"<div><div>Desert date is widely consumed without the industrial application of its oil-rich seed. Despite the wide distribution of desert date (<em>Balanites aegyptiaca</em>) in tropical Africa, Desert Date Seed (DDS) is yet to be fully explored industrially due to dearth of information on its optimum roasting condition for oil extraction. The response of DDS oil to roasting could influence its application. Hence, process optimization and the influence of DDS roasting conditions on its oil quality using response surface methodology was studied. Desert date seeds were subjected to three roasting temperatures (110°C, 130°C, and 150°C) and roasting time (20, 40 and 60 min). Oil extraction from the roasted DDS was done by standard procedure. The responses obtained were oil yield, Free Fatty Acid (FFA), saponification values, peroxide value, specific gravity, iodine value, colour and oxidative stability. The data obtained were subjected to ANOVA and regression analysis at p < 0.05. The result of roasted DDS oil yield ranged from 16.21 g to 22.59 %, with the oil colour ranging from 0.06 PCI to 0.27 PCI while the specific gravity ranged from 0.91 to 0.94 G/cm. Chemical properties of oil samples were saponification value (178.63–188.09 mgKOH/g), peroxide value (1.70–2.63 Meq/kg), iodine value (67.54–73.64 Wijs), FFA (1.52–2.32 %) and acid value (3.05–4.60 mgKOH/g). Models fitted were significant with a strong positive correlation between roasting conditions and responses. An optimum roasting condition (117.08 °C for 34.422 min) would yield oil with desirable properties, and oxidative stability thereby establishing its use as edible oil with numerous industrial applications.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100675"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Spice allergens: Clinical relevance and cross-reactivity 香料过敏原：临床相关性和交叉反应性

Food and Humanity Pub Date : 2025-06-20 DOI: 10.1016/j.foohum.2025.100685

Rohit Doke , Vrushali Bhalchim , Aditya Sonawane , Kuldeep Vinchurkar , Sudarshan Singh

{"title":"Spice allergens: Clinical relevance and cross-reactivity","authors":"Rohit Doke , Vrushali Bhalchim , Aditya Sonawane , Kuldeep Vinchurkar , Sudarshan Singh","doi":"10.1016/j.foohum.2025.100685","DOIUrl":"10.1016/j.foohum.2025.100685","url":null,"abstract":"<div><div>Spices are widely used for culinary and medicinal purposes worldwide. Despite their widespread use, spice allergies, though relatively rare, are increasingly recognized and affect approximately 4–13 in every 10,000 adults, with higher prevalence among women, possibly due to cosmetic use. No prevalence data are currently available for children. This review delves into the clinical significance of spice allergens, discussing commonly allergenic spices, associated symptoms, and the diagnostic challenges they pose. Spice allergens are often degraded during digestion, making sensitization via IgE more common through inhalation, especially from cross-reactive pollens like mugwort and birch. Consequently, respiratory symptoms are frequently linked to inhalation, while skin contact can lead to cutaneous reactions. Diagnosis of spice allergies primarily relies on a detailed patient history and oral challenge tests, given the limited reliability of skin testing and specific IgE assays. Additionally, this review addresses the complexities of cross-reactivity, where structurally similar proteins in spices or related allergens (such as pollens or latex) can elicit immune responses in sensitized individuals. The frequent use of spice blends further complicates identification of specific allergens due to variability in blend composition. Understanding these mechanisms and risk factors is essential for accurate diagnosis, effective management, and preventive strategies for individuals affected by spice allergies.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100685"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive review on CRISPR-Cas9 in revolutionizing food and agricultural sectors CRISPR-Cas9在食品和农业领域的革命性进展综述

Food and Humanity Pub Date : 2025-06-20 DOI: 10.1016/j.foohum.2025.100679

Moawiya Haddad , Saeid Abu-Romman , Jahangir Ahmad Rather , Najmeenah Akhter , Bilal Ahmad Khan , Sati Dalaeen

{"title":"A comprehensive review on CRISPR-Cas9 in revolutionizing food and agricultural sectors","authors":"Moawiya Haddad , Saeid Abu-Romman , Jahangir Ahmad Rather , Najmeenah Akhter , Bilal Ahmad Khan , Sati Dalaeen","doi":"10.1016/j.foohum.2025.100679","DOIUrl":"10.1016/j.foohum.2025.100679","url":null,"abstract":"<div><div>Global population is increasing enormously and may reach to 9.7 billion upto 2050. This rise poses critical challenges to food security, nutrition and sustainable agriculture. Regularly Interspaced Short Palindromic Repeats associated protein 9 (CRISPR-Cas9) can emerge as a game-changing technology that can revolutionize food production, promise for global food security and address future challenges sustainably. By enabling precise genetic modifications, CRISPR-Cas9 has assisted the development of higher-yield, pest-resistant, and climate-tolerant crops while improving the quality and safety of foods. Furthermore, its application in livestock has accelerated the production of disease-resistant, environmentally sustainable breeds with enhanced nutritional profiles. CRISPR's plays a role in creating allergen-free, fortified, and long-lasting food products, contributing to the health and well-being of global populations. Despite its transformative potential, ethical, regulatory, and socio-economic considerations surrounding CRISPR technology remain critical. The current review emphasizes the significance of CRISPR Cas-9 in improving and enhancing the quality and production quantity of various food crops and animal breeds. By bridging the gap between scientific innovation and practical application, CRISPR-Cas9 has set the stage for an ecological and irrepressible food system. This comprehensive overview assists as a valuable source for researchers, policymakers, and industrial professionals directing to harness CRISPR for a future-ready food industry. Despite of its potential applicability, CRISPR-Cas9 is facing ethical, regulatory uncertainty, and public concerns. Practical challenges like off-target effects and delivery mechanisms limit extensive applicability of CRISPR-Cas9. Additionally, Unpredictable global strategies and inadequate awareness hamper the integration of CRISPR in mainstream agriculture.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100679"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144480464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative study of bioactive, volatile and mineral compounds present in five different varietal groups of pepper Capsicum spp. 辣椒5个不同品种群生物活性、挥发性和矿物质成分的比较研究。

Food and Humanity Pub Date : 2025-06-19 DOI: 10.1016/j.foohum.2025.100682

Daiane Sousa Peres , Priscila Alonso dos Santos , Lucimeire Pilon , Bruna Melo Miranda , Cleberly Evangelista dos Santos , Flávio Alves da Silva

{"title":"Comparative study of bioactive, volatile and mineral compounds present in five different varietal groups of pepper Capsicum spp.","authors":"Daiane Sousa Peres , Priscila Alonso dos Santos , Lucimeire Pilon , Bruna Melo Miranda , Cleberly Evangelista dos Santos , Flávio Alves da Silva","doi":"10.1016/j.foohum.2025.100682","DOIUrl":"10.1016/j.foohum.2025.100682","url":null,"abstract":"<div><div>The objective of this study is to provide a comprehensive comparison of five underexplored Brazilian <em>Capsicum</em> cultivars, Maria Bonita (MB), Dedo-de-moça (DM), Bode (BD), Malagueta (ML), and Habanero (HB), and highlight their distinct nutritional and bioactive profiles. It was to evaluate the physicochemical, bioactive, volatile, mineral and capsaicinoid qualities of the five different peppers. Maria Bonita, Bode and Habanero present different morphological and physicochemical characteristics due to genetic diversity. The cultivar DM presented the lowest value of L* (35.32) and chromaticity (41.52), indicating a darker color. The ML pepper obtained the lowest value of water content (70.43 g/100 g), consequently obtaining better results in the centesimal composition. The highest carotenoid contents were found for DM (1857.36 μg/g), BD (769.67 μg/g) and HB (774.49 μg/g) respectively. The cultivars differed significantly in terms of macrominerals and microminerals. Capsaicinoid levels did not differ for ML (120,403.69 SHU) and HB (128,086.00 SHU). The cultivars bode, malagueta and habanero stood out, presenting higher levels of bioactives, indicating a high potential for these peppers in functional foods and value-added applications, such as pharmaceutical and biotechnological.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100682"},"PeriodicalIF":0.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144491261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional content, physicochemical and organoleptic properties of composite noodle from water yam, pearl millet and wheat flour blends 山药、珍珠粟和小麦粉复合面条的营养成分、理化和感官特性

Food and Humanity Pub Date : 2025-06-19 DOI: 10.1016/j.foohum.2025.100680

Daniel C. Chigbo , Simeon I. Egba , Ifeanyi S.E. Nwaorgu , Brendan C. Kenneth

{"title":"Nutritional content, physicochemical and organoleptic properties of composite noodle from water yam, pearl millet and wheat flour blends","authors":"Daniel C. Chigbo , Simeon I. Egba , Ifeanyi S.E. Nwaorgu , Brendan C. Kenneth","doi":"10.1016/j.foohum.2025.100680","DOIUrl":"10.1016/j.foohum.2025.100680","url":null,"abstract":"<div><div>This study investigated the quality of composite noodles formulated from water yam, millet, and wheat composite flour. Flours were produced from white varieties of water yam tubers and pearl millet. Water yam and millet flours were blended with commercial wheat flour to obtain composite flours with different ratios: WMYF1 (100:0:0), WMYF2 (60:25:15), WMYF3 (40:40:20), WMYF4 (20:55:25), and WMYF5 (0:70:30) of wheat-millet-water yam flour (WMYF). Sample WMYF1 served as the control. The noodle samples were analyzed for proximate composition, micronutrient content, cooking characteristics, and sensory qualities using AAS, HPLC, and other standard techniques. Results showed that ash (1.70–6.25 %), fiber (1.40–10.12 %), and carbohydrate (62.56–76.71 %) contents increased in the wheat-millet-water yam composite flour samples with increasing levels of water yam and millet flours. The concentrations of the selected micronutrients in the formulated composite noodles also increased proportionally with the incorporation of water yam and millet flours. The formulated noodles exhibited desirable quality characteristics and were all rated above average (>5.0), with the noodle sample WMYF5 recording a very high overall acceptability score of 8.40. In conclusion, water yam and millet flours are rich in dietary fiber, antioxidants, and micronutrients, making them highly beneficial for blood glucose regulation and body weight management.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100680"},"PeriodicalIF":0.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144365026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review 茅台镇的特色造就了无与伦比的酱香型白酒——回顾

Food and Humanity Pub Date : 2025-06-19 DOI: 10.1016/j.foohum.2025.100681

Shuang Han , Youcui Yang , Yeming Zhou , Qing He , Mingqian Liu , Xiao Zou

{"title":"Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review","authors":"Shuang Han , Youcui Yang , Yeming Zhou , Qing He , Mingqian Liu , Xiao Zou","doi":"10.1016/j.foohum.2025.100681","DOIUrl":"10.1016/j.foohum.2025.100681","url":null,"abstract":"<div><div>Sauce-flavor liquor from Maotai Town stands out from other liquors due to its distinctive flavor profile, described as “elegant and delicate, with a comfortable aged aroma, a mellow body, and a long-lasting fragrance in an empty cup”. This unique flavor has made it an important representative of Chinese Baijiu (Chinese spirits). However, due to the special geographical and brewing environment of Maotai Town, Maotai sauce-flavor liquor cannot be produced outside of this region. What factors contribute to the inability to relocate Maotai sauce-flavor liquor production? Why are distilleries in Maotai Town situated along the banks of the Chishui River? How should a location for a new distillery be chosen? To address these questions, we analyzed the factors contributing to the special flavor of Maotai sauce-flavor liquor, focusing on production technology, flavor ingredients, fermentation microbial diversity, and environmental microbial diversity. The aim of this study was to provide valuable insights and future research directions for addressing the challenges associated with the relocation of production and the expansion of the Moutai liquor industry.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100681"},"PeriodicalIF":0.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of lead and alkali metal ions extraction from crystal glass cups after prolonged contact with daily beverages 长时间接触日常饮料后从水晶玻璃杯中提取铅和碱金属离子的评估

Food and Humanity Pub Date : 2025-06-17 DOI: 10.1016/j.foohum.2025.100677

Mohamed Eltohamy , Ibrahim Youssof

引用次数: 0

Harnessing natural antimicrobial agents: Moringa oleifera, Allium sativum, and Citrus limon extracts for enhancing food safety and extending shelf life in meat and seafood 利用天然抗菌剂：辣木、葱和柑橘柠檬提取物，提高食品安全，延长肉类和海鲜的保质期

Food and Humanity Pub Date : 2025-06-16 DOI: 10.1016/j.foohum.2025.100670

Ramachandran Chelliah , Su-Jung Yeon , Ye-Jin Jeong , Syed Mohammad Ehsanur Rahman , Deog-Hwan Oh

{"title":"Harnessing natural antimicrobial agents: Moringa oleifera, Allium sativum, and Citrus limon extracts for enhancing food safety and extending shelf life in meat and seafood","authors":"Ramachandran Chelliah , Su-Jung Yeon , Ye-Jin Jeong , Syed Mohammad Ehsanur Rahman , Deog-Hwan Oh","doi":"10.1016/j.foohum.2025.100670","DOIUrl":"10.1016/j.foohum.2025.100670","url":null,"abstract":"<div><div>The crude extracts of <em>Moringa oleifera</em> (<em>Moringa</em>), <em>Allium sativum</em> (Garlic), and <em>Citrus limon</em> (Lemon) demonstrated significant antibacterial activity against foodborne pathogens commonly found in meat, poultry, and seafood, including <em>Escherichia coli</em>, <em>Staphylococcus aureus</em>, <em>Proteus vulgaris</em>, and <em>Enterobacter auerogenosa</em>. Inhibition zone diameters ranged from 10.3 ± 0.2 mm to 21.1 ± 0.5 mm, with <em>Allium sativum</em> showing the highest overall efficacy. Specifically, <em>Moringa oleifera</em> extract inhibited E. coli with a mean zone of 15.6 ± 0.4 mm and reduced microbial load in treated meat from 6.2 to 3.8 log CFU/g over 10 days of refrigerated storage. Combined extract treatments effectively inhibited 36 out of 49 isolated strains and extended the shelf life of seafood samples up to 35 days at 0°C when stored in laminated aluminum pouches. Phytochemicals such as trisulfide and N-(3-Methylbutyl) acetamide (garlic), oleic acid (<em>moringa</em>), and citric acid (lemon) were identified as key antimicrobial agents. The extracts were applied at concentrations aligned with regulatory guidelines and maintained product sensory quality (color, odor, texture), supporting their safe and efficient application. Significant differences were observed among treatments (p < 0.05), highlighting the potential of these natural plant extracts as viable alternatives to synthetic preservatives in enhancing food safety and shelf life.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100670"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144291540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From farm to fork: Swedish consumer preferences for traceable beef attributes 从农场到餐桌：瑞典消费者对可追溯牛肉属性的偏好

Food and Humanity Pub Date : 2025-06-16 DOI: 10.1016/j.foohum.2025.100673

Agnieszka D. Hunka , Aemiro Melkamu Daniel , Cecilia Lindahl , Anna Rydberg

{"title":"From farm to fork: Swedish consumer preferences for traceable beef attributes","authors":"Agnieszka D. Hunka , Aemiro Melkamu Daniel , Cecilia Lindahl , Anna Rydberg","doi":"10.1016/j.foohum.2025.100673","DOIUrl":"10.1016/j.foohum.2025.100673","url":null,"abstract":"<div><div>Recent advances in information technology offer unprecedented opportunities for the agricultural sector, including novel methods of meat traceability and data acquisition. However, the uptake of digital technologies remains faster in crop and dairy farming than in meat industry. One of the main reasons for this situation is the required upfront investment and the uncertainty around recovering the costs. It is likely that part of these costs will ultimately fall on the consumer, and it is currently uncertain whether the consumer is willing to cover them. We examined the preferences of beef buyers in Sweden for information available at the point of purchase. In total, 1010 participants provided valid responses to a Best-Worst Scaling survey administered online. The results of the general model showed that country of origin was the most important factor for consumers, with many associating meat produced in Sweden with high animal welfare and environmental standards. The study also found that over 50 % of respondents were satisfied with the current regulations regarding animal welfare and food safety. In the subsequent step, employing a latent class model, we identified three groups of respondents: Information Seekers, Indifferent Shoppers, and Price-driven Shoppers. Information Seekers valued detailed information about beef higher than price and were more likely to be female and middle- to high-earners. Indifferent Shoppers paid little attention to information at the point of purchase and were guided more by price. Price-driven Shoppers were mostly guided by price and considered it the most important attribute.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100673"},"PeriodicalIF":0.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mechanism, application and prospect of 1-methylcyclopropene on post-harvest fruit quality maintenance 1-甲基环丙烯在果实采后品质保持中的作用机理、应用及展望

Food and Humanity Pub Date : 2025-06-14 DOI: 10.1016/j.foohum.2025.100674

Tianyu Kong , Yan Zhao , Fatao He , Maoyu Wu , Yuxia Xu , Yixi Wang , Yinfei Ma , Le Chu

{"title":"Mechanism, application and prospect of 1-methylcyclopropene on post-harvest fruit quality maintenance","authors":"Tianyu Kong , Yan Zhao , Fatao He , Maoyu Wu , Yuxia Xu , Yixi Wang , Yinfei Ma , Le Chu","doi":"10.1016/j.foohum.2025.100674","DOIUrl":"10.1016/j.foohum.2025.100674","url":null,"abstract":"<div><div>1-Methylcyclopropene exerts a crucial role in maintaining the quality of fruits and prolonging their shelf life. Currently, traditional preservation methods have been unable to fulfill the high-standard demands of consumers for the quality of fruits. How to prolong the postharvest storage period of fruits has become a big challenge. Ethylene synthesis is the key factor leading to excessive ripening and spoilage of fruits during postharvest storage. As an ethylene inhibitor, 1-MCP can inhibit the synthesis of ethylene by blocking the combination of ethylene and its receptor, so as to prolong the storage life of fruits and maintain the quality of fruits. The emergence of 1-MCP provides new ideas and strategies for the preservation of fruits after harvest. This review first describes the inhibition mechanism of 1-MCP on ethylene synthesis, preparation methods and the effect of different conditions on its effect. Subsequently, the effects of 1-MCP technology on specific physiological and biochemical characteristics of fruits were described in detail, such as inhibiting ethylene synthesis, reducing respiration rate, enhancing cell wall strength and maintaining fruit flavor. Furthermore, the collaborative preservation strategies of 1-methylcyclopropene in combination with other approaches were also investigated. Finally, the existing problems and future development prospects of 1-MCP are summarized and prospected. It is anticipated that by means of this review, theoretical grounds and references can be furnished for the further application of 1-MCP in fruit preservation.</div></div>","PeriodicalId":100543,"journal":{"name":"Food and Humanity","volume":"5 ","pages":"Article 100674"},"PeriodicalIF":0.0,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144307270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0