Food Chemistry: X最新文献_第10页

Effects of steam explosion and heat curing on the physicochemical properties of Stropharia rugosoannulata powder and dough quality. 蒸汽爆破和热固化对牛蒡粉理化性质及面团品质的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104502

Tingchen Si, Atif Arshad, Aaramish Intizar, Qingqing Rong, Simeng Liu, Yue Sun, Xueling Li, Kun Gao, Jin Liang

{"title":"Effects of steam explosion and heat curing on the physicochemical properties of Stropharia rugosoannulata powder and dough quality.","authors":"Tingchen Si, Atif Arshad, Aaramish Intizar, Qingqing Rong, Simeng Liu, Yue Sun, Xueling Li, Kun Gao, Jin Liang","doi":"10.1016/j.fochx.2026.104502","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104502","url":null,"abstract":"Stropharia rugosoannulata (wine-cap mushroom) is an edible and medicinal fungus that has potential significant growth but is under limited use because of the absence of deep processing and low value addition. This research systematically examined the impact of steam explosion and heat curing treatments on the physicochemical characteristics of S. rugosoannulata and their influence on dough quality. Mushroom powder was processed under various conditions (steam explosion pressure: 0.6-1.2 MPa; heat curing temperature: 90-120 °C), and changes in free amino acids, FTIR, particle size, microstructure, e-nose, and flavor compounds were examined. The powders were then added to the wheat flour (0%, 1%, 3%, 5%, and 7% w/w), and the dough properties were determined by thermomechanical, rheological, pasting, and LF-NMR analysis. Steam explosion (0.9 MPa) had a large impact on increasing the total free amino acids, especially increasing umami- and sweet-tasting amino acids. Heat curing at 90 °C preserved higher organic acids and promoted easter-associated sweet aroma through Maillard reactions. The optimal addition levels were 3% for untreated powder and 5% for treated powder. At a 5% substitution level, steam-exploded powder improved dough stability, maintained peak viscosity, and reduced starch retrogradation, whereas heat-cured powder enhanced dough elasticity and modified water distribution within the dough matrix. Overall, steam explosion and heat curing are effective processing techniques for enhancing the functionality of S. rugosoannulata powder and its interactions with the wheat dough matrix.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104502"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656568/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beyond microbial control: Effects of short-time superheated steam on storage quality and aroma-active volatiles in fresh-cut Fuji apples. 超越微生物控制：短时过热蒸汽对鲜切富士苹果贮藏品质和香气活性挥发物的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104527

Jingyu Gao, Sifan Wei, Mo Li, Yuanying Ni, Boran Yang, Xin Wen

{"title":"Beyond microbial control: Effects of short-time superheated steam on storage quality and aroma-active volatiles in fresh-cut Fuji apples.","authors":"Jingyu Gao, Sifan Wei, Mo Li, Yuanying Ni, Boran Yang, Xin Wen","doi":"10.1016/j.fochx.2026.104527","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104527","url":null,"abstract":"Fresh-cut apples are susceptible to microbial growth, enzymatic browning, and aroma loss, requiring balanced preservation strategies. This study aimed to evaluate 10-s superheated steam (SHS; 150-300 °C) on fresh-cut Fuji apples during 9-day refrigerated storage, with 10-s saturated steam at 100 °C (CK) for comparison. Microbial and physicochemical attributes were assessed. Volatile aroma compounds (VACs) were profiled by HS-SPME-GC-MS and evaluated using odor activity values (OAVs). At 150 °C, SHS best retained total phenolics, VACs, and OAVs among SHS treatments but provided weaker bacterial control and peroxidase inhibition. Compared with CK, SHS at 300 °C significantly reduced microbial counts by up to 2.85 lg CFU/g (p < 0.05) and most strongly inhibited peroxidase and polyphenol oxidase, but generally retained fewer VACs and lower OAVs than lower-temperature SHS treatments. Overall, SHS at 250 °C best balanced microbial control, physicochemical quality, and VAC/OAV retention, supporting SHS as a promising treatment for fresh-cut apples.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104527"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651683/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Non-volatile metabolomic differentiation of geographical origin and quality grade in pre-Qingming Xihu Longjing green tea using in-source fragment ion-assisted annotation. 利用源内片段离子辅助注释研究清明前西湖龙井绿茶产地和品质等级的非挥发性代谢组学差异

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104494

Xing-Cai Wang, Chang Yang, Hai-Xia Wu, Hang Lv, Meng Zhai, Hui Ma, Yao Fan, Yong-Jie Yu, Hai-Yan Fu, Yuanbin She

{"title":"Non-volatile metabolomic differentiation of geographical origin and quality grade in pre-Qingming Xihu Longjing green tea using in-source fragment ion-assisted annotation.","authors":"Xing-Cai Wang, Chang Yang, Hai-Xia Wu, Hang Lv, Meng Zhai, Hui Ma, Yao Fan, Yong-Jie Yu, Hai-Yan Fu, Yuanbin She","doi":"10.1016/j.fochx.2026.104494","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104494","url":null,"abstract":"Xihu Longjing green tea (XHLJT) faces challenges in origin and grade authentication due to mislabeling and limited chemical interpretability of sensory evaluation. Here, an enhanced untargeted metabolomics workflow integrating in-source fragment ion (ISFI) identification was developed to improve annotation reliability and investigate the combined effects of geographical origin and grade on non-volatile metabolites. UHPLC-HRMS profiling of samples from four core production areas across three grades revealed three universal origin markers (theobromine, luteolin-4'-O-glucoside, and tyrosine), while additional origin-discriminative metabolites were mainly amino acids, flavonoids, and alkaloids. Tyrosine was the only universal grade marker, and grade differentiation was largely associated with umami-related amino acids. Geographical origin induced metabolic reprogramming, whereas grade variation primarily reflected quality-related amino acid accumulation. Cross-year external prediction across different years further supported good transferability of the developed models for geographical origin and grade discrimination. These findings provide a chemically interpretable basis for integrated origin-grade authentication of pre-Qingming XHLJT.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104494"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651642/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of enzymatic hydrolysis for generating potential multifunctional peptides from goat milk: Bioactivity evaluation, structural characterization and molecular interaction analysis. 羊奶水解制备潜在多功能肽的优化：生物活性评价、结构表征和分子相互作用分析。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-28 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104517

Xinru Yu, Guowei Shu, Wenjing Hu, Ge Zhang, Pian Xie, Kai Song, Guoliang Li

{"title":"Optimization of enzymatic hydrolysis for generating potential multifunctional peptides from goat milk: Bioactivity evaluation, structural characterization and molecular interaction analysis.","authors":"Xinru Yu, Guowei Shu, Wenjing Hu, Ge Zhang, Pian Xie, Kai Song, Guoliang Li","doi":"10.1016/j.fochx.2026.104517","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104517","url":null,"abstract":"Food-derived bioactive peptides have attracted increasing interest for functional food development. In this study, goat milk proteins were enzymatically hydrolyzed to generate peptides with inhibitory activities against α-glucosidase (α-G), dipeptidyl peptidase-IV (DPP-IV), and xanthine oxidase (XO). Protease screening and response surface methodology were applied to optimize the composite hydrolysis process. The optimized goat milk hydrolysate exhibited inhibitory activities of 73.05 ± 1.38%, 88.63 ± 2.76%, and 80.69 ± 1.65% against α-G, DPP-IV, and XO, respectively. The active peptide fraction was further purified and analyzed by LC-MS/MS, identifying 24 peptide sequences. Bioinformatic screening highlighted LRF and FLPYPYY as potential multifunctional enzyme-inhibitory peptides. Molecular docking, 100 ns molecular dynamics simulations, and MM/PBSA analysis revealed favorable peptide-enzyme interactions and structural stability. This study provides an integrated enzymatic, analytical, and computational strategy for the discovery of goat milk-derived potential multifunctional bioactive peptides.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104517"},"PeriodicalIF":9.2,"publicationDate":"2026-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656555/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180306","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploration on appropriate brewing conditions of Xanthoceras sorbifolium bud black tea: Insight from nutrient-flavor profiles, antioxidant efficacy and GC-IMS-electronic sensing analysis. 从营养风味、抗氧化功效和gc - ims -电子传感分析的角度探讨山梨原果芽红茶的适宜冲泡条件。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-27 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104490

Hongli Zhu, Xingping Zhang, Jiayi Yang, Haiwei Ren, Hongyuan Zhao, Long Chen, Yuan Liu, Xiaoxiao Feng

{"title":"Exploration on appropriate brewing conditions of Xanthoceras sorbifolium bud black tea: Insight from nutrient-flavor profiles, antioxidant efficacy and GC-IMS-electronic sensing analysis.","authors":"Hongli Zhu, Xingping Zhang, Jiayi Yang, Haiwei Ren, Hongyuan Zhao, Long Chen, Yuan Liu, Xiaoxiao Feng","doi":"10.1016/j.fochx.2026.104490","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104490","url":null,"abstract":"The brewing conditions are critical factors influencing the nutrient, flavor characteristic and bioactive components of tea. In this work, the effects of different brewing conditions on the nutritional composition, flavor profile, sensory characteristics, and antioxidant capacity of Xanthoceras sorbifolium bud black tea (XBT) were investigated. Results demonstrated that brewing at 90 °C/30 min (XBTI-1) represented the optimal condition for high-quality XBT, which produced relatively high flavonoid, soluble sugar, and total polyphenol contents, with well-balanced nutrients, intense umami, and excellent infusion richness. Moreover, 1-octen-3-one, 2-methylpropanal, and 2-methylbutanal were found as flavor markers in 16 key odorants with relative odor activity value (ROAV >1.0) from 75 volatile organic compounds in tea infusion. Furthermore, XBTI-1 showed relatively superior antioxidant capacity in vitro, with an Antioxidant Potency Composite index of 0.984. Collectively, 90 °C/30 min is recommended as the ideal brewing condition for XBT.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104490"},"PeriodicalIF":9.2,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13656569/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of diatomite and KMnO₄-impregnated diatomite in LDPE films on ethylene removal and postharvest quality of bananas. 硅藻土和kmno4浸渍硅藻土在LDPE薄膜中对香蕉乙烯脱除及采后品质的影响。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-26 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104499

Theara Yann, Charinee Winotapun, Phanny Yos, Lee Hwei Voon, Yew Hoong Wong, Panita Ngamchuachit, Orathai Boondamnoen

{"title":"Effect of diatomite and KMnO4-impregnated diatomite in LDPE films on ethylene removal and postharvest quality of bananas.","authors":"Theara Yann, Charinee Winotapun, Phanny Yos, Lee Hwei Voon, Yew Hoong Wong, Panita Ngamchuachit, Orathai Boondamnoen","doi":"10.1016/j.fochx.2026.104499","DOIUrl":"10.1016/j.fochx.2026.104499","url":null,"abstract":"This study developed ethylene-scavenging films by incorporating potassium permanganate (KMnO4)-impregnated diatomite into a low-density polyethylene (LDPE) matrix. Various additives, including raw, alkaline-activated, and KMnO4-impregnated diatomite (DA-KMnO4 and Alk-DA-KMnO4), were incorporated into the films and tested. The additives did not improve mechanical or gas-barrier properties; however, they significantly enhanced thermal stability, crystallinity, and ethylene-removal capacity. The highest ethylene-removal capacities were achieved by the 1% DA/LDPE and 1% Alk-DA-KMnO4/LDPE films, which exhibited capacities of 296.58 ± 2.07 μL/g, and 373.22 ± 13.83 μL/g, respectively. Practical storage trials using bananas, a climacteric fruit, demonstrated the efficacy of films. Bananas stored in neat LDPE ripened within 6 days, whereas those in 1% DA/LDPE films stayed green and fresh for up to 10 days, while those in 1% Alk-DA-KMnO4/LDPE turned green-yellow after 9 days. Ultimately, these KMnO4-based diatomite-LDPE films offer a viable solution for delaying ripening, maintaining firmness, and extending the shelf life of fresh produce.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104499"},"PeriodicalIF":9.2,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13639747/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106386","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Portable electrochemical sensing coupled with machine learning for rapid Arabica and Robusta coffee authentication and blend ratio prediction. 便携式电化学传感与机器学习相结合的快速阿拉比卡和罗布斯塔咖啡认证和混合比例预测。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-26 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104523

Bing-Chen Gu, Kuan-Jung Chung, Zhen-Wei Hong, Ning-Hsieh Yang, Chia-Che Wu

{"title":"Portable electrochemical sensing coupled with machine learning for rapid Arabica and Robusta coffee authentication and blend ratio prediction.","authors":"Bing-Chen Gu, Kuan-Jung Chung, Zhen-Wei Hong, Ning-Hsieh Yang, Chia-Che Wu","doi":"10.1016/j.fochx.2026.104523","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104523","url":null,"abstract":"In this study, we developed a portable electrochemical sensing platform integrated with machine learning for the rapid identification of coffee species and quantitative prediction of blend ratios. Electrochemical measurements targeting caffeine, chlorogenic acids, trigonelline, and reducing sugars were performed and the roast level was incorporated as an additional analytical feature. The resulting electrochemical fingerprints captured both species-dependent compositional differences and roasting-induced chemical transformations. Using these features, an extreme gradient boosting classification model achieved high accuracy in distinguishing arabica, robusta, and blended coffee samples. For blend-ratio regression, the random-split ANN result (R2 = 0.980 and RMSE = 0.050) was retained as a within-distribution benchmark. Under nested group-aware leave-one-blend-pair-out validation, the ANN ensemble achieved R2 = 0.9121, RMSE = 0.0676, and MAE = 0.0547, with 87.0% of predictions within ±0.10 of the reference blend fraction. External validation using literature-reported compositional datasets provided complementary support of species identification. Compared with conventional analytical methods, the proposed electrochemical-ML framework requires only a small aliquot of coffee extract, and the electrochemical measurement can be completed within 3 min after sample preparation.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104523"},"PeriodicalIF":9.2,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13636340/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Intelligent indicator films based on cold plasma-modified chitosan loaded with curcumin-resveratrol nanoemulsions: pH-responsive mechanism, colorimetric performance and application for tilapia freshness monitoring. 姜黄素-白藜芦醇纳米乳剂冷等离子体修饰壳聚糖智能指示膜：ph响应机理、比色性能及其在罗非鱼新鲜度监测中的应用

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-26 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104512

Meng Qiu, Tingting Yang, Guanghua Xia, Jiamei Wang, Zhongyuan Liu, E Liao, Wei Xu, Liming Zhang, Wenmin Wu

{"title":"Intelligent indicator films based on cold plasma-modified chitosan loaded with curcumin-resveratrol nanoemulsions: pH-responsive mechanism, colorimetric performance and application for tilapia freshness monitoring.","authors":"Meng Qiu, Tingting Yang, Guanghua Xia, Jiamei Wang, Zhongyuan Liu, E Liao, Wei Xu, Liming Zhang, Wenmin Wu","doi":"10.1016/j.fochx.2026.104512","DOIUrl":"10.1016/j.fochx.2026.104512","url":null,"abstract":"Food safety risks associated with spoilage and plastic packaging have driven the development of sustainable intelligent packaging systems. In this study, zein-curcumin-resveratrol‑sodium alginate nanoemulsions were incorporated into chitosan films to construct pH-responsive active indicator films. Cold plasma (CP) modification was applied to regulate surface properties and enhance sensing performance. CP modification increased surface roughness and active sites, improving the interaction between films and volatile amines. The 30 kV CP-modified film exhibited optimal comprehensive properties, with improved mechanical strength (tensile strength of 5.36 ± 0.18 MPa and elongation at break of 46.95 ± 3.14%), antioxidant activities (73.81 ± 1.50% for DPPH and 70.26 ± 1.41% for ABTS), pH responsiveness, barrier properties and UV protection. Moreover, colorimetric responses (ΔE and a* values) showed a significant positive correlation with tilapia TVB-N accumulation (R2 > 0.95), verifying the quantitative relationship between film discoloration and fish freshness deterioration. This study provides a practical intelligent packaging strategy for real-time aquatic product quality monitoring.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104512"},"PeriodicalIF":9.2,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13639742/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nitrogen-modified atmosphere with re-aeration storage triggers deterioration in paddy rice by disrupting central carbon metabolism. 再曝气条件下的氮改性大气通过破坏水稻的中心碳代谢而引起水稻的变质。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-26 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104524

Ming Chen, Feiyan Xue, Miao Li, Xiangjiu Liu, Yuanyuan Zhang, Chenling Qu

{"title":"Nitrogen-modified atmosphere with re-aeration storage triggers deterioration in paddy rice by disrupting central carbon metabolism.","authors":"Ming Chen, Feiyan Xue, Miao Li, Xiangjiu Liu, Yuanyuan Zhang, Chenling Qu","doi":"10.1016/j.fochx.2026.104524","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104524","url":null,"abstract":"Nitrogen-modified atmosphere (NMA) storage is extensively adopted for the postharvest preservation of paddy rice for pest control, yet its quality tends to deteriorate at an accelerated rate during subsequent re-aeration storage (RS). This study explored the central carbon metabolic changes in indica and japonica paddy rice under conventional storage (CS), 99%-N₂ re-aeration storage (HCN-RS), and 95%-N₂ re-aeration storage (LCN-RS). Results showed that post re-aeration, HCN-RS and LCN-RS significantly reduced rice freshness, germination rate, energy charge, and activities of key metabolic enzymes (e.g., G-6-PDH, ATP synthase) relative to CS, despite better performance during modified storage. Targeted metabolomics revealed perturbed carbon metabolic pathways (glycolysis, the pentose phosphate pathway, the tricarboxylic acid cycle, and amino acid and nucleotide metabolism), with differential metabolites (fructose-6-phosphate, AMP, GMP, cytosine, and homogentisic acid) identified between treatments. This study characterized the central carbon metabolic changes associated with quality deterioration under NMA-RS, providing theoretical support for optimized rice storage.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104524"},"PeriodicalIF":9.2,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13651691/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149164182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pre-harvest CaCl₂ foliar application enhances peach quality during cold storage: Insights from response surface modeling. 采前在叶片上施用氯化钙可提高冷藏期间桃子的品质：来自响应面模型的见解。

IF 9.2 1区农林科学

Food Chemistry: X Pub Date : 2026-09-26 eCollection Date: 2026-10-01 DOI: 10.1016/j.fochx.2026.104425

Isa Hazbawi

{"title":"Pre-harvest CaCl₂ foliar application enhances peach quality during cold storage: Insights from response surface modeling.","authors":"Isa Hazbawi","doi":"10.1016/j.fochx.2026.104425","DOIUrl":"https://doi.org/10.1016/j.fochx.2026.104425","url":null,"abstract":"Peaches (Prunus persica L.) are highly perishable, and cold storage often causes quality loss, color changes, and ascorbic acid degradation. This study evaluated the effects of pre-harvest foliar CaCl₂ application (0-3%) on the quality of 'Zafarani' peaches during cold storage for 40 days at 1 ± 1 °C and 90 ± 5% RH. CaCl₂ reduced ethylene production and helped maintain fruit quality during cold storage. Response surface methodology (RSM) showed significant effects of CaCl₂ concentration and storage duration on fruit color, acidity, ascorbic acid content, and physiological stability. Pareto analysis indicated calcium as the main factor affecting skin brightness (L⁎). The RSM-derived optimal storage strategy (1.96% CaCl₂ for 34.8 days) predicted 0.87% acidity and 27.31 μmol kg-1 h-1 ethylene production, whereas 2.21% CaCl₂ maximized ascorbic acid (4.20 μg g-1). The validation error was <2.78%. Pre-harvest CaCl₂ application effectively preserved selected fruit quality attributes during cold storage.","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"39 ","pages":"104425"},"PeriodicalIF":9.2,"publicationDate":"2026-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13636343/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149106414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0