Food Packaging and Shelf Life最新文献_第2页

Configuration of a combined active packaging system with modified atmospheres and antimicrobial control to preserve fresh strawberry fruits 配置具有改良气氛和抗菌控制功能的组合式活性包装系统，以保存新鲜草莓果实

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-14 DOI: 10.1016/j.fpsl.2024.101390

Yurany R. Mahecha-Rubiano, Johanna Garavito, Diego A. Castellanos

{"title":"Configuration of a combined active packaging system with modified atmospheres and antimicrobial control to preserve fresh strawberry fruits","authors":"Yurany R. Mahecha-Rubiano, Johanna Garavito, Diego A. Castellanos","doi":"10.1016/j.fpsl.2024.101390","DOIUrl":"10.1016/j.fpsl.2024.101390","url":null,"abstract":"<div><div>The strawberry is a fruit widely consumed worldwide but very perishable and susceptible to spoilage caused by microorganisms such as <em>Botrytis cinerea</em>. This study proposes an integrated packaging solution combining different preservation techniques to extend the shelf life of strawberry fruits. Initially, the respiration rates of the fruits were determined. Then, a perforation-mediated modified atmosphere packaging (MAP) was adjusted using heat-sealed polylactic acid (PLA) trays with a perforation on the upper cover. Subsequently, tests were carried out to incorporate menthol, cinnamaldehyde, and clove essential oil (eugenol), first in pure form and then absorbed into a powdered bentonite matrix arranged in porous sachets. The tests were conducted at 4 and 20 °C, determining the effect of the type and amount of antimicrobial present in the packages on the fruit deterioration. At 4 °C, steady O<sub>2</sub> and CO<sub>2</sub> levels of 14–18 % and 5–10 % (mole fraction) were achieved in the MAP. At this temperature, the trays with 50 mg of menthol absorbed in 2 g of bentonite slowed microbial spoilage up to 25 days at 4 °C compared to 7 days for samples in open packages. At 20 °C, high CO<sub>2</sub> levels (> 20 %) were reached, and there were no differences between the different antimicrobials evaluated, obtaining 5–6 days of shelf life. The sensory acceptability of the fruits limited the maximum amount of preservative substances used. The proposed system can be implemented as a practical and sustainable solution for preserving strawberries.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101390"},"PeriodicalIF":8.5,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Addressing the circularity and sustainability of different single-use and reusable crates used for fresh fruit and vegetables packaging 解决用于新鲜水果和蔬菜包装的不同一次性和可重复使用周转箱的循环性和可持续性问题

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-13 DOI: 10.1016/j.fpsl.2024.101391

Laura Rasines , Guillermo San Miguel , Blanca Corona , Encarna Aguayo

引用次数: 0

Efficient temperature control in okra transportation using phase change materials inside packaging box 利用包装箱内的相变材料有效控制秋葵运输过程中的温度

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-08 DOI: 10.1016/j.fpsl.2024.101383

Jackson Mwenya , Rattapon Saengrayap , Sujitra Arwatchananukul , Nattapol Aunsri , Chayapol Kamyod , Prasara Jakkaew , Hiroaki Kitazawa , Pramod Mahajan , Sirada Padee , Chureerat Prahsarn , Saowapa Chaiwong

{"title":"Efficient temperature control in okra transportation using phase change materials inside packaging box","authors":"Jackson Mwenya , Rattapon Saengrayap , Sujitra Arwatchananukul , Nattapol Aunsri , Chayapol Kamyod , Prasara Jakkaew , Hiroaki Kitazawa , Pramod Mahajan , Sirada Padee , Chureerat Prahsarn , Saowapa Chaiwong","doi":"10.1016/j.fpsl.2024.101383","DOIUrl":"10.1016/j.fpsl.2024.101383","url":null,"abstract":"<div><div>Okra, a high respiration rate crop, is vulnerable to significant damage during transportation and storage without proper temperature control. This study aimed to evaluate the effectiveness of different thermal insulation boxes combined with phase change materials (PCMs) in maintaining the temperature and quality of okra during simulated transportation and storage. Two prototype thermal boxes (A and B) and a control (foam box) were tested, with and without the addition of either commercial gel packs or ice water bottles. The experiment involved cooling okra samples at 0 °C for 2 hours before packing, followed by 48 hours of simulated transportation at 25 °C. Air and okra temperatures were continuously monitored, and thermal imaging was used to analyze temperature profiles and okra color. The results indicate that the addition of PCMs effectively maintained lower temperatures, with reductions of 3.2 °C for IB and 3.6 °C for GP, compared to a minimal reduction of 0.35 °C in boxes without PCMs. Foam box treatments, with or without PCMs, led to CO₂ accumulation levels of up to 15 %. The ice water bottle, wrapped in kraft paper to prevent wetting the okra, resulted in lower relative humidity compared to the commercial gel pack. There were no significant differences in okra mass loss, which was below 5 % among the nine treatments. This study demonstrated that the developed thermal insulation boxes combined with ice water bottles effectively maintained cool temperatures under ambient conditions and have potential as eco-friendly distribution packaging for okra.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101383"},"PeriodicalIF":8.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658027","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Deacetylated konjac glucomannan films functionalised with carboxylated cellulose nanofiber and anti-browning components for fresh-cut apple preservation 用羧基纤维素纳米纤维和防褐变成分功能化的脱乙酰魔芋葡甘聚糖薄膜，用于鲜切苹果保鲜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-07 DOI: 10.1016/j.fpsl.2024.101389

Yile Zhao , Zheng Wu , Chen Chen , Olaniyi Amos Fawole , Aili Jiang , Xiangzheng Yang , Da Wang , Xian Li , Di Wu , Kunsong Chen

{"title":"Deacetylated konjac glucomannan films functionalised with carboxylated cellulose nanofiber and anti-browning components for fresh-cut apple preservation","authors":"Yile Zhao , Zheng Wu , Chen Chen , Olaniyi Amos Fawole , Aili Jiang , Xiangzheng Yang , Da Wang , Xian Li , Di Wu , Kunsong Chen","doi":"10.1016/j.fpsl.2024.101389","DOIUrl":"10.1016/j.fpsl.2024.101389","url":null,"abstract":"<div><div>Preservation of fresh-cut fruits is crucial due to their susceptibility to oxidative browning, and environmentally friendly food packaging has emerged as a promising solution. In the present study, deacetylated konjac glucomannan/carboxylated cellulose nanofibers (DKGM/CCNF) composite films were prepared through a stepwise reinforcement strategy. L-Cysteine and glutathione, screened as the two best anti-browning substances, were respectively loaded into the DKGM/CCNF composite films. The anti-browning effect and mechanism of the DKGM/CCNF functional films were explored on fresh-cut apples. The results demonstrated that deacetylation improved the mechanical properties, surface hydrophobicity, and thermal stability of the films. The incorporation of CCNF further improved the mechanical properties, surface hydrophobicity, and water vapor barrier properties of the films. The fresh-cut apples packaged in the DKGM/CCNF functional films exhibited satisfactory appearance during the 9 d storage. The browning of fresh-cut apples was inhibited by enhancing the activity of related antioxidant enzymes, maintaining higher total phenolic content, and reducing hydrogen peroxide levels. Overall, the DKGM/CCNF functional films prepared in the present study have the potential application prospects of extending the shelf life of fresh-cut fruits.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101389"},"PeriodicalIF":8.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The potential of helichrysum italicum essential oil-infused alginate coatings and film for prolonging the shelf-life of cherry tomatoes 注入 helichrysum italicum 精油的海藻酸盐涂层和薄膜在延长樱桃番茄货架期方面的潜力

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-07 DOI: 10.1016/j.fpsl.2024.101381

Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Meng Fanze , Namiki Kondo , Ata Aditya Wardana , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka

{"title":"The potential of helichrysum italicum essential oil-infused alginate coatings and film for prolonging the shelf-life of cherry tomatoes","authors":"Francis Ngwane Nkede , Mohammad Hamayoon Wardak , Meng Fanze , Namiki Kondo , Ata Aditya Wardana , Jakia Sultana Jothi , Fumina Tanaka , Fumihiko Tanaka","doi":"10.1016/j.fpsl.2024.101381","DOIUrl":"10.1016/j.fpsl.2024.101381","url":null,"abstract":"<div><div>This study aimed to develop edible coatings and films using sodium alginate (1 % Alg) and varying concentrations of <em>Helichrysum italicum</em> essential oil (HIEO) (0.3 % and 0.5 %) for cherry tomato preservation. The treatments consisted of Alg, Alg/0.3 % HIEO, and Alg/0.5 % HIEO. The physico-chemical, mechanical, water vapor permeability, optical, thermal, and antifungal properties of these coatings and films were examined. Scanning electron microscopy and Fourier transform infrared spectroscopy analyses showed that the addition of HIEO resulted in a heterogeneous morphology and slight chemical structural changes in the Alg film. The Alg/0.5 % HIEO films exhibited improved water vapor permeability, antioxidant capacity, ultraviolet light barrier properties, elongation at break, and thermal stability. Additionally, 0.5 % HIEO significantly reduced the mycelial growth of <em>Botrytis cinerea</em> (<em>in vitro</em>), making Alg/0.5 % HIEO the optimal coating. Cherry tomatoes coated with Alg/0.5 % HIEO and stored at 25 °C and 60 % relative humidity for 18 d showed reduced weight loss (5.22 ± 1.45 %) and preserved firmness (6.43 N). This coating also inhibited the <em>Rhizopus stolonifer</em> lesion diameter by 61.36 % (<em>in vivo</em>). In conclusion, Alg/0.5 % HIEO coatings are promising sustainable active packaging solutions for cherry tomato storage applications.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101381"},"PeriodicalIF":8.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142658028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research progress in the preservation and packaging of fruits and vegetables: From traditional methods to innovative technologies 水果和蔬菜保存与包装方面的研究进展：从传统方法到创新技术

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-06 DOI: 10.1016/j.fpsl.2024.101385

Vagish Dwibedi , Gursharan Kaur , Nancy George , Palak Rana , Yonghong Ge , Tong Sun

{"title":"Research progress in the preservation and packaging of fruits and vegetables: From traditional methods to innovative technologies","authors":"Vagish Dwibedi , Gursharan Kaur , Nancy George , Palak Rana , Yonghong Ge , Tong Sun","doi":"10.1016/j.fpsl.2024.101385","DOIUrl":"10.1016/j.fpsl.2024.101385","url":null,"abstract":"<div><h3>Background</h3><div>Fruits and vegetables are highly vulnerable to quality deterioration and spoilage due to physiological changes, enzymatic reactions, and microbial growth. Ensuring their freshness and nutritional value throughout the supply chain is crucial but challenging.</div></div><div><h3>Scope and Approach</h3><div>This review provides an extensive overview of research progress in the preservation and packaging of fresh fruits and vegetables. It highlights the limitations of traditional packaging methods and emphasizes the need for more sustainable alternatives. Various modern packaging technologies, such as edible films, antimicrobial agent coatings, modified atmospheric packaging, and active and intelligent packaging, are explored for their potential to improve produce quality, reduce food waste, and introduce renewable and biodegradable packaging materials. The smart packaging, aiming to communicate both product quality and environmental context, is introduced as a promising approach for the future of fruit and vegetable packaging.</div></div><div><h3>Key Findings and Conclusions</h3><div>The review underscores the crucial role of packaging in the global food supply chain and its potential to significantly reduce food waste. Various traditional packaging materials, including wood, corrugated fiberboard, bamboo, jute, polyethylene, high-density polyethylene, polypropylene, and paper, are discussed, alongside different packaging methods like flexible packaging, molded pulp packaging, rigid packaging, ice packaging, clamshell packaging, and cardboard packaging. This review has practical guidance for the application and development of food preservation and packaging materials.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101385"},"PeriodicalIF":8.5,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustaining freshness: Critical review of physiological and biochemical transformations and storage techniques in postharvest bananas 保持新鲜：收获后香蕉的生理生化变化和贮藏技术评述

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-05 DOI: 10.1016/j.fpsl.2024.101386

Tao Wang , Yiting Song , Longxin Lai , Donglu Fang , Weilin Li , Fuliang Cao , Erzheng Su

{"title":"Sustaining freshness: Critical review of physiological and biochemical transformations and storage techniques in postharvest bananas","authors":"Tao Wang , Yiting Song , Longxin Lai , Donglu Fang , Weilin Li , Fuliang Cao , Erzheng Su","doi":"10.1016/j.fpsl.2024.101386","DOIUrl":"10.1016/j.fpsl.2024.101386","url":null,"abstract":"<div><div>Bananas, renowned for their nutritional virtues and palatable flavor, confront a formidable preservation challenge that underscores the importance of their postharvest management. This review explores the multifaceted postharvest processes that dictate the quality of bananas, encompassing ethylene production, variations in enzymatic activities, transformation of aroma compounds, and alterations in carotenoid content. It meticulously examines the multitude of factors precipitating quality degradation, including environmental stressors and physiological dynamics, while critically evaluating recent advancements in preservation technologies. Furthermore, this review delineates forward-thinking research trajectories aimed at augmenting the shelf life of bananas, whilst ensuring the retention of their sensory appeal and nutritional value. It advocates for the exploration of cutting-edge preservation strategies, highlighting the promise of nanotechnology, intelligent packaging solutions, and the superiority of biological methodologies over traditional chemical interventions. Through this detailed scrutiny and its strategic recommendations, the review aspires to make a substantial contribution to the ongoing endeavors in elevating banana preservation practices, thus safeguarding their global consumption and enjoyment.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101386"},"PeriodicalIF":8.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sustained release composite antimicrobial film containing oregano essential oil microcapsule for postharvest strawberry preservation 用于草莓采后保鲜的含牛至精油微胶囊的缓释复合抗菌膜

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-11-01 DOI: 10.1016/j.fpsl.2024.101387

Liying Yang, Xueyi Liu, Douxin Xiao, Alideertu Dong

引用次数: 0

Banana flower bract anthocyanin based pH sensitive, intelligent film indicator developed using banana starch and its derivative 利用香蕉淀粉及其衍生物开发的基于香蕉花苞片花青素的 pH 值敏感智能薄膜指示剂

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-31 DOI: 10.1016/j.fpsl.2024.101375

Paramasivam Suresh Kumar , Thayumanavan Shuprajhaa , Arthee Rajendran , Keerthana Dhandapani

{"title":"Banana flower bract anthocyanin based pH sensitive, intelligent film indicator developed using banana starch and its derivative","authors":"Paramasivam Suresh Kumar , Thayumanavan Shuprajhaa , Arthee Rajendran , Keerthana Dhandapani","doi":"10.1016/j.fpsl.2024.101375","DOIUrl":"10.1016/j.fpsl.2024.101375","url":null,"abstract":"<div><div>Smart intelligent packaging has more traction in food applications due to its role in enhancing food safety, improving shelf life and reducing food loss. Utilization of banana starch and anthocyanin from bract of male flower (bell) could be the sustainable option to make functional, interactive packaging films. In this study, bio-films were developed using different solid supports namely, banana native starch (BNS), banana modified starch (BMS), corn starch (CS), plasticizers (polyvinyl alcohol, glycerol), additive (chitosan), incorporating banana bract anthocyanin (BBA) as a quality indicator for chicken meat. Upon analyzing the UV–VIS and NMR spectra of the BBA at different pH values, a significant change in the electronic transitions of the anthocyanin molecules was observed at varying pH conditions. Films with BMS, chitosan (CH) and BBA exhibited the highest tensile strength as observed in the stress-strain curve. The same films prepared with chitosan and BBA showed higher antioxidant activity and antimicrobial properties against <em>Escherichia coli</em> and <em>Stapylococcus aureus</em>. It was also evident from ⧍E that, the anthocyanin with varying polymers significantly influenced the color of films with different pH levels. In addition, the raw chicken meat samples with the strip of BMS-CH-BBA films recorded lower total viable count, <em>Pseudomonas</em> sp., release of total volatile basic nitrogen (TVBN) and trimethylamine nitrogen (TMAN). It is summarized that a biofilm, integrating BBA with BMS, chitosan, PVA and glycerol could produce a highly pH sensitive and stable active films as a visual indicator of freshness of the products like chicken meat and pH sensitive horticultural produces.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101375"},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian 制备和评估用于包装鲜切榴莲的活性改性氧气/二氧化碳防腐剂

IF 8.5 1区农林科学

Food Packaging and Shelf Life Pub Date : 2024-10-31 DOI: 10.1016/j.fpsl.2024.101382

Guang Wu , Shuangdi Hou , Qingchun Yin , Li Guo , Hao Deng

{"title":"Preparation and evaluation of an active modified oxygen/ carbon dioxide preservative for packaged fresh-cut durian","authors":"Guang Wu , Shuangdi Hou , Qingchun Yin , Li Guo , Hao Deng","doi":"10.1016/j.fpsl.2024.101382","DOIUrl":"10.1016/j.fpsl.2024.101382","url":null,"abstract":"<div><div>In this study, a series of chitosan/copper nanocomposites (CS/Cu-NCs) served as catalyzers for VC to remove O<sub>2</sub> in food packages were successfully synthesized, characterized, and further utilized to prepare an active modified O<sub>2</sub>/CO<sub>2</sub> preservative. Transmission electron microscope, ultraviolet-visible, and infrared spectra confirmed CS/Cu-NCs #1–3 were successfully synthesized. Three components of the preservative were optimized, and the best formulation was: CS/Cu-NCs #2: VC: NaHCO<sub>3</sub>=0.5:1.5:0.15. It maintained relatively stable O<sub>2</sub>/CO<sub>2</sub> in the package at 10℃. Fresh-cut durian treated with 0 g (CK), 1.15 g (T1), 2.3 g (T2), and 3.45 g (T3) preservatives were stored at 10℃. Results showed that T1 group exhibited significantly (<em>P</em><0.05) higher firmness and VC content compared with CK at 12 d, indicating the best qualities. Key respiratory enzyme analyses verified that decreasing SDH, increasing G-6-PDH and 6-PGDH contributed mostly to the superior qualities of T1 group. This study could provide a prospective solution for packaged fresh-cut durian.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"46 ","pages":"Article 101382"},"PeriodicalIF":8.5,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0