Food Quality and Safety最新文献

{"title":"Furanocoumarin profiles and inhibitory effects on cytochrome P450 activity of whole citrus fruit","authors":"Yujing Sun, Yihua Wang, Le Zhang, Xingqian Ye, Jingtong Guo","doi":"10.1093/fqsafe/fyae038","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae038","url":null,"abstract":"\u0000 Furanocoumarins in citrus fruit can cause adverse drug interactions, however, there are few reports on furanocoumarins and drug interactions in common edible citrus cultivars except grapefruit. A UPLC-based method for ten furanocoumarins in citrus fruit was established and impacts on cytochrome P450 activity were investigated. Furanocoumarins were more abundant (2–43 times) in the peel than in the pulp. The pulp of Xiyou, Hongyou and Navel orange exhibited P450 inhibition with IC50 values of 0.63, 0.67 and 1.02 mg/mL, respectively. The peel of most varieties except Huyou and Satsuma exhibited P450 inhibition. Xiyou, Huangjinyou, Baiyou, Hongyou, Ponkan and Navel orange had IC50 values of 0.33, 0.38, 0.76, 0.35, 0.43 and 0.37 mg/mL, respectively. These findings indicate that the consumption of the pulp of popular Chinese varieties of citrus fruit except for Xiyou, Hongyou and Navel orange has a low risk of drug interactions, and use of citrus products including peel may carry a significant risk of adverse drug interactions.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141799429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of an Online Food Safety Toolbox Based on the Codex Alimentarius General Principles of Food Hygiene: Engaging Users Through Mapping, Chunking, and Learn-By-Asking","authors":"M. Hasani, Vanessa Martinez-Camacho, Brenda Zai, L. J. Warriner, Cornelia Boesch, Christine Kopko, Fabiana Marafiotti, Keith Warriner","doi":"10.1093/fqsafe/fyae030","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae030","url":null,"abstract":"\u0000 The following describes developing and designing an online food safety toolbox that aims to elevate the food safety knowledge of Food Business Operators (FBO), competent authorities, and trainers. The material within the Food safety toolbox was based on the Codex Alimentarius (Codex) General Principles of Food Hygiene (GPFH), an internationally recognized primary food safety standard. The GPFH provides a guide to elements that should be considered when establishing good hygienic practices (GHP), which are subsequently managed through hazard analysis and critical control points (HACCP). To support the understanding of how to apply the principles of GHP and HACCP, the online Food Safety Toolbox was developed. This Toolbox was designed to enable users to access the principles quickly as a reminder for better understanding of more complex matters, conceptualizing, and building and maintaining food safety management systems. The learning approaches applied in the design of the Toolbox was mapping, chunking (grouping topics into a logic sequence to enable an incremental approach to learning) and Learn-By-Asking. The self-directed learning approach collectively enables the user to understand, categorize, and contextualize food safety information for practical use. Mapping was performed to identify the different elements within GPFH that formed the basis of the online platform and the categories in which basic information was provided for each. The material progresses into greater depth and includes links to detailed descriptions of the underlying science. This user-centric design was chosen to address different users' needs and reduce the entry barrier for contextually applying the presented GHP and HACCP practices. The GHP and HACCP Toolbox for Food Safety should be regarded as a reference resource rather than a training program to empower the user and ultimately enhance food safety practices.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141381571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of slightly acidic electrolyzed water on effective disinfection against microbial safety and retention of phenolic compound in SAEW treated fresh romaine lettuce","authors":"John Shi, S. Xue, Joshua Tang","doi":"10.1093/fqsafe/fyae029","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae029","url":null,"abstract":"\u0000 This study investigated the effects of processing parameters, specifically the low rate and the combination of diluted HCl and salt (NaCl) at different concentrations, on the properties of the slightly acidic electrolyzed water (SAEW) that was produced. The properties of the SAEW that were analyzed included pH, oxidation-reduction potential (ORP), available chlorine concentrations (ACC), and generated hypochlorous acid (HClO) concentration. NaCl alone resulted in the lowest pH (<4) and the highest ORP values (>1000 mV). Increasing HCl concentrations significantly raised pH levels to greater than 5 and lowered ORP values of SAEW, with the highest pH (5.7) observed with 1.5% HCl and 5% NaCl. The highest HClO concentration of 19.65±1.03 mg/L was obtained with 1.5% HCl:5% NaCl. Interestingly, the concentration of NaCl showed no significant effects on the production of HClO. Furthermore, different concentrations of combined NaCl and HCl significantly influenced the inactivation efficiency on total aerobic bacteria count and changes in phenolic compound content. Increasing HCl concentrations from 0.5% to 2.0% led to an increase in the reduction of aerobic bacteria counts from 2.51 to 4.22 log CFU/g with 5% NaCl and from 2.49 to 3.52 log CFU/g with 10% NaCl. Flow rates significantly contributed to the change in HClO formation and altered the properties of the produced SAEW. Results indicated that SAEW treatment significantly reduced total aerobic bacteria counts. The lower flow rates (0.3 L/min) produced the highest log reductions. Additionally, SAEW treatment led to a reduction in phenolic content, even though considerable amount was retained at lower HClO concentrations. These findings offer valuable information on optimizing SAEW treatment protocols for enhancing microbial safety and extending the shelf life of fresh produce, while considering the impact on the content of phenolic compounds.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141115295","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Functional genomics reveals functions of terpene synthases for volatile terpene formation in peach","authors":"Chunyan Wei, Huizhen Yang, Rongrong Li, Yike Su, Xinzhao Li, Bo Zhang","doi":"10.1093/fqsafe/fyae027","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae027","url":null,"abstract":"\u0000 Terpenes are important volatile organic compounds (VOCs) impacting fruit aroma and flavor quality. Terpene synthases (TPSs) are the key enzymes responsible for the biosynthesis of basic backbone structure of terpenes. Here, we show that genome of cultivated peach (Prunus persica L. Batsch) contains 38 TPS genes, with 24 members in the TPS-a cluster. Transcriptome analysis showed that the expression of PpTPSs in peach fruits was regulated by environmental factors such as UV-B light and low temperature, as well as by phytohormones such as ethylene and MeJA. After analyzing the expression of 38 PpTPSs in peach fruit developmental stages and different tissues, we screened and cloned six new highly expressed TPS genes. Subcellular localization showed that PpTPS13 and PpTPS23 were localized in the plastid, while PpTPS12, PpTPS22, PpTPS25 and PpTPS28 were localized in the cytoplasm. Heterologous expression of PpTPSs in Escherichia coli followed by the enzymatic assays revealed that only four TPSs (PpTPS12, PpTPS22, PpTPS25 and PpTPS28) were active in vitro. Using GPP and FPP as substrates, respectively, these PpTPSs were able to synthesize an array of volatile terpenes, including 15 monoterpenes such as geraniol, camphene, pinene, borneol and phellandrene, and 14 sesquiterpenes such as farnesene, nerolidol and α-bergamotene. Our results provide target genes for engineering to enhance production of volatile terpenes and thereby to improve fruit quality.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141009059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-omics analysis reveals improvement of tomato quality by grafting on goji rootstock","authors":"Ruiting Wang, Yang Yang, Kexin Xu, Tingjin Wang, M. Elsadek, Lu Yuan, Zhongyuan Hu, Yongping Lv, Xin Yuan, Xiangfu Chen, Yiting Wang, Liping Chen","doi":"10.1093/fqsafe/fyae023","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae023","url":null,"abstract":"\u0000 In this study, we sought to improve tomato taste and quality by grafting on goji rootstock. The grafted tomatoes showed significant increases in soluble solids (51.48 %), vitamin C (16.86 %), soluble protein (16.19 %), titratable acid (11.73 %), anthocyanin (11.43 %), and polysaccharide (9.43 %) contents compared to those of the control. Metabolomics analysis identified 234 differentially accumulated metabolites and transcriptome analysis identified 4213 differentially expressed genes between grafted and control tomatoes at three ripening stages (mature green, turning, and fully red). A total of 93 phenolic compounds, including flavonoids and phenolic acids, showed differential accumulation patterns between grafted and control tomatoes at the fully red stage. These changes were attributed to the upregulation of key genes (F3'H, F3’5’H, DFR, ANS) associated with flavonoids and anthocyanin synthesis in the goji rootstock compared to the control. The expression of genes involved in sucrose hydrolysis and starch synthesis, including the invertase (INV), sucrase synthase (SUS), and beta-amylase (BAM) genes, were suppressed by goji grafting, resulting in increased levels of sugars. In addition, the consistency between the transcriptomic and metabolomic data provided a robust validation of the observed quality changes. Altogether, our results demonstrate that grafting onto goji rootstock improves tomato quality by modulating multiple genes involved in phenylpropanoid, sucrose, and starch pathways during fruit development, providing valuable insights for improving the quality and taste of tomato.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140658561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrative liquid chromatography-tandem mass spectrometry metabolomics and high-throughput sequencing technology reveal physicochemical characteristics and bacterial diversity of traditionally pickled mustard tuber from different regions of China","authors":"Siyu Liu, Jiaqi Luo, Xiayu Liu, Ying Shi, Qihe Chen","doi":"10.1093/fqsafe/fyae022","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae022","url":null,"abstract":"\u0000 \u0000 \u0000 This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuber from different regions in China.\u0000 \u0000 \u0000 \u0000 The pickles were obtained from Ningbo (NB), Nei Monggol (NMG), and Harbin (HEB). The pH was monitored by a pH meter. The titratable acidity and salinity were determined via titrimetric analysis. The nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method. The organic acids were detected by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The bacterial diversity was conducted through Illumina high-throughput sequencing platform.\u0000 \u0000 \u0000 \u0000 There were significant differences in the physicochemical properties of pickled mustard tuber from various locations, with the NB pickles having the highest pH, salinity, and nitrite content and the lowest titratable acidity. Importantly, pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents. A total of 63 organic acids were detected, with lactic acid and succinic acid being the most prevalent. Moreover, the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles. Additionally, bioinformatic analysis revealed that Firmicutes and Proteobacteria appeared as the predominant bacterial phyla in all samples. Among these, Lactobacillus was the major genera. The most abundant bacteria were found in the HEB pickles. Further correlation analysis showed that there was a strong correlation between bacterial community and 11 internal physicochemical parameters.\u0000 \u0000 \u0000 \u0000 This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mustard tuber from different locations.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140660656","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antibiofilm activity and synergistic effects of DNase I and Lysostaphin against Staphylococcus aureus biofilms","authors":"Quan Lin, M. Sheng, Yanjun Tian, Bing Li, Zhaodi Kang, Yingying Yang, Zhenbo Xu, Thanapop Soteyome, Liang Guo, Huzhi Sun, Yan Gao, Lingyun Yu, Qiang Pan, Yulong Tan","doi":"10.1093/fqsafe/fyae024","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae024","url":null,"abstract":"\u0000 In recent years, food safety has become the focus of global public health concerns. Microbial contamination is one of the most common food safety issues. Staphylococcus aureus is a common foodborne pathogen that can form biofilms on the surface of food processing equipment, leading to greater resistance to antimicrobial agents than occurs with planktonic bacteria. In this work, recombinant Escherichia coli BL21 (DE3) cells expressing optimised lysostaphin (Lst) were constructed, recombinant Lst was produced and purified, and Lst enzymatic assays were performed, followed by antimicrobial testing of Lst. Finally, a mixture of Lst and DNase I was tested for antibiofilm activity. The protein content of purified Lst was 0.6 mg/mL and the enzyme activity was 240 U/mL. The minimum inhibitory concentration (MIC) of Lst against S. aureus was 0.1 μg/mL. At 1 MIC, Lst exerted an effect on the growth, cell wall integrity and cell membrane permeability of S. aureus. Although Lst alone also showed good inhibition and disruption of S. aureus biofilms, inhibition and disruption of S. aureus biofilms was significantly greater when Lst was mixed with DNase I. This is probably because DNase I removes extracellular DNA, affecting biofilm formation and dispersing mature biofilms, and thereby facilitating penetration of Lst.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140668569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of On-Pack pH Indicators to Monitor Freshness of Modified Atmospheric Packaged Raw Beef","authors":"Debarati Bhadury, Humayun Nadeem, Maoqi Lin, Jennifer M Dyson, Kellie L Tuck, Joanne Tanner","doi":"10.1093/fqsafe/fyae021","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae021","url":null,"abstract":"\u0000 Three on-pack visual indicators for the real-time monitoring of raw beef steaks in a modified atmospheric packaging (MAP) environment were developed. The indicators were prepared by spray deposition of a nanocellulose (NC) suspension (1.5 wt. %) with the desired concentration of the pH-sensitive indicators, either red cabbage (RC) extract, black carrot (BC) extract, or chlorophenol red (CPR). The responsiveness of the colorimetric pH indicators, assessed visually and by CIE-Lab quantitative analysis, to the freshness of raw beef steaks stored under MAP conditions at 4 °C or 20 °C, was analysed over 7 days. All indicators gave a colour change for beef steak stored at 4 °C for 7 days that was noticeable with the naked eye and had a ΔE value >12. The sensitivity of the RC pH indicator was superior to the BC and CPR pH indicators. A study linking total microbial count (aerobic + Escherichia coli + coliform) and the quantitative colorimetric response of the indicators (ΔE) revealed a strong linear correlation. Thus, it was concluded that the developed colorimetric pH indicators could be used to monitor the freshness of raw beef and as an alternative to the best-before date commonly used in pre-packaged meat.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140720372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different dietary lipid levels on physiological metabolism and odor quality of hepatopancreas in adult female Chinese mitten crab (Eriocheir sinensis)","authors":"Jingjing Wu, Long Zhang, Xiaodong Jiang, Xugan Wu, Xichang Wang","doi":"10.1093/fqsafe/fyae013","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae013","url":null,"abstract":"\u0000 This study aimed to investigate the impact of different dietary lipid levels on the physiological metabolism and odor quality of adult female Eriocheir sinensis during the fattening phase. Five dietary schemes, each containing different total lipid levels (4%, 7%, 10%, 13%, and 16%) were administered over a 60-day fattening period for adult female crab (approximately 50 g, n = 60). Dietary lipids had no significant effect on growth performance and hepatopancreas index (P < 0.05). The carotenoid content showed an increasing and then decreasing trend, with a significant increase to 1312.51 mg/kg (P < 0.05) at 7% lipid content of the diet. In contrast, a diet with a 13% lipid level led to a significant increase in total unsaturated fatty acids (115.3 mg/g, P < 0.05), which maximized the contents of major fatty acids (oleic, linoleic, and linolenic, among others), and present a fluctuating trend. A diet with higher lipid levels (16%) inhibited fatty acid accumulation. Moreover, a 13% dietary lipid level enhanced characteristic aroma compounds (e.g., nonanal, octanal, hexanal, 3-methylbutanal, 2-heptanone, among others) in E. sinensis cooked hepatopancreas. Through an orthogonal partial least squares discriminant analysis (OPLS-DA) model, it becomes evident that lipids and carotenoids together promote aroma formation in hepatopancreas. Based on the current findings, the optimal dietary lipid level for enhancing the odor quality of hepatopancreas in adult female E. sinensis during the fattening phase was 13%. This study provides more precise options for the high-quality cultivation of E. sinensis.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140775292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of blooming and fruit thinning on the yield, fruit quality, and leaf photosynthesis of peach cultivar ‘Xiahui 5’ in China","authors":"Binbin Zhang, Hong Chen, Yuanyuan Zhang, Shaolei Guo, Xiaojun Wang, Meng Sun, Mingliang Yu, Ruijuan Ma","doi":"10.1093/fqsafe/fyae019","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae019","url":null,"abstract":"\u0000 This study investigated the effects of different thinning treatments on yield, fruit quality, and leaf photosynthesis for ‘Xiahui 5’ peach [Prunus persica (L.) Batsch]. The suitable thinning period and loading capacity of ‘Xiahui 5’ peach were explored in production and a theoretical basis for efficient and high-yield cultivation of ‘Xiahui 5’ peach is provided, including blossom-thinning + fruit-thinning at 20 days after full bloom (DAFB) + fruit thinning at 40 DAFB, blossom-thinning + fruit-thinning at 40 DAFB, fruit-thinning at 20 DAFB + fruit-thinning at 40 DAFB, and fruit-thinning at 40 DAFB, with neither blossom-thinning nor fruit-thinning as control. The yield, fruit quality, and leaf photosynthesis were detected. The thinning treatments were carried out between April and May 2012 in Nanjing City, Jiangsu Province, China. The intensity of thinning with spacing was about 20 cm between fruit. Thinning fruit twice (20 DAFB + 40 DAFB) saved labor (260.4 h/ha) and improved the weights (186.45 g) of individual fruit, the yield (980.55 kg/ha), and the internal and external fruit quality (red saturation, the ratio between red and yellow saturation), as well as enhancing the water-use efficiency (8.19 mmol/mol) and apparent CO2-use efficiency (140.58 mmol/mol) values of leaves. The effect of thinning fruit twice was better than blossom thinning + fruit thinning, or fruit thinning only once. Collectively, thinning blossoms and fruit is a blossom- and fruit-management method suitable for peach production areas in the middle and lower reaches of the Yangtze River in China. In addition, thinning fruit twice (20 DAFB + 40 DAFB) during the young fruit period and before entering the core-hardening period is suitable for achieving a reasonable load of ‘Xiahui 5’ peach. The treatment including flower thinning was not the recommended strategy of ‘Xiahui 5’ peach in terms of reasonable load.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":null,"pages":null},"PeriodicalIF":5.6,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140365508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}