Food Quality and Safety最新文献_第4页

Effect of cinnamaldehyde on Rhizopus stolonifer and on the conservation of sweetpotato 肉桂醛对根瘤菌和甘薯保护的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2024-01-06 DOI: 10.1093/fqsafe/fyad072

Chen Chen, Zhichao Xue, P. Pristijono, John B Golding, Gang Chen, Yongxin Li, Huqing Yang

{"title":"Effect of cinnamaldehyde on Rhizopus stolonifer and on the conservation of sweetpotato","authors":"Chen Chen, Zhichao Xue, P. Pristijono, John B Golding, Gang Chen, Yongxin Li, Huqing Yang","doi":"10.1093/fqsafe/fyad072","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad072","url":null,"abstract":"\u0000 Rhizopus stolonifer (R. stolonifer) causing soft rot of sweetpotato resulted in postharvest substantial loss of economy. The antifungal effect and mechanism of cinnamaldehyde (CIN) against R. stolonifer were explored by biochemical analysis and RNA-sequencing in this research, and the edible quality of CIN-treated sweetpotato was evaluated. The results showed that CIN inhibited the growth of R. stolonifer and reduced the incidence of soft rot in sweetpotato at a minimum inhibitory concentration of 1000 μL/L. The damage of cell walls of R. stolonifer by CIN was associated with the up-regulation of CHT1. Cytosolic leakage and malondialdehyde (MDA) content increased following CIN-treatment, which was correlated to higher ROS levels and lower catalase activity. Up-regulation of ERG genes and oxidative stress-related genes following CIN treatment was associated with impaired cell membrane integrity. The mitochondrial structure of R. stolonifer was damaged by CIN treatment resulting in lower respiration rates and ATP production, which was correlated with lower expressions of IDH1, COX4 and QCR7. Our research suggested that the inhibition of CIN on R. stolonifer was related to the disruption of its normal gene expression network. And CIN maintained the nutritional and edible quality of sweetpotato. This study provides valuable insights into the antifungal mechanism of CIN on R. stolonifer and the maintenance of root quality, which contributes to efficient use of CIN on controlling soft rot of sweetpotato.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"51 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139449457","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}

引用次数: 0

Metabolomics for Quality Assessment of Poultry Meat and Eggs 代谢组学用于禽肉和禽蛋的质量评估

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2024-01-06 DOI: 10.1093/fqsafe/fyae004

M. S. Yogeswari, J. Selamat, N. Jambari, A. Khatib, Mohd Hishammfariz Mohd Amin, S. Murugesu

{"title":"Metabolomics for Quality Assessment of Poultry Meat and Eggs","authors":"M. S. Yogeswari, J. Selamat, N. Jambari, A. Khatib, Mohd Hishammfariz Mohd Amin, S. Murugesu","doi":"10.1093/fqsafe/fyae004","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae004","url":null,"abstract":"\u0000 The poultry industry is experiencing rapid growth worldwide. This accelerated growth has led to multiple food fraud incidents across the food supply chain, which consequently created a demand for precise determination of quality poultry production. This increase in demand for precise poultry production quality has necessitated advanced solutions. Metabolomics emerges as a viable solution by offering detailed differentiation of biochemical indicators throughout the poultry supply chain. Additionally, it provides a means to address risk factors affecting the poultry industry without compromising animal welfare, which is a critical concern. This review focuses on the important issues related to poultry product quality assessment. Food adulteration has escalated in recent years as it is driven by the increasing focus on consuming high-quality and nutritious food. However, there is no specific guideline for such determinations, especially when appearance, texture, and taste can be manipulated by substituting the food components. Metabolomics can pave the way for a deeper understanding of existing and novel biochemical indicators responsible for determining the quality of poultry meat and eggs. This approach holds the potential to enhance the overall quality of poultry meat and egg products while also preventing food fraud.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"2 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139380890","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}

引用次数: 0

Development of a competitive array for discriminative determination of amphenicols in egg based on ribosomal protein L16 开发基于核糖体蛋白 L16 的竞争性阵列，用于鉴别测定鸡蛋中的苯丙醇

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2024-01-02 DOI: 10.1093/fqsafe/fyad070

Yi Cai, Ning Ma, Ning Peng Wu, Jian Ping Wang

{"title":"Development of a competitive array for discriminative determination of amphenicols in egg based on ribosomal protein L16","authors":"Yi Cai, Ning Ma, Ning Peng Wu, Jian Ping Wang","doi":"10.1093/fqsafe/fyad070","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad070","url":null,"abstract":"\u0000 \u0000 \u0000 The amphenicols (chloramphenicol, thiamphenicol and florfenicol) can cause aplastic anaemia and other severe side effects to the consumers, so it is very necessary to inspect their residues in foods of animal origin. However, there has been no paper reporting the use of amphenicols receptor for the determination of their residues, and all the previously reported immunoassays for amphenicols can not differentiate the specific species.\u0000 \u0000 \u0000 \u0000 In this study, the ribosomal protein L16 of Escherichia coli was first expressed, and its intermolecular interaction mechanisms with the three amphenicols were studied by using molecular docking technique. Then the protein was combined with three enzyme labeled conjugates to develop a direct competitive array on microplate for determination of the three drugs in egg.\u0000 \u0000 \u0000 \u0000 Due to the use of principal component analysis to analyze the data, this method could discriminate the three drugs in the range of 0.1-10 ng/mL, and the limits of detection for the three drugs were in the range of 0.0002-0.0009 ng/mL. The analysis results for the unknown egg samples were consistent with a liquid chromatography tandem mass spectrometry method, and the method performances were superior to the previous immunoassays for amphenicols.\u0000 \u0000 \u0000 \u0000 This is the first paper reporting the use of ribosomal protein L16 to develop a competitive array for discriminative determination of amphenicols in food sample.\u0000","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"113 35","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139391634","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}

引用次数: 0

Tolerance variations and mechanisms of Salmonella enterica serovar Newport in response to long-term hypertonic stress 纽波特肠炎沙门氏菌对长期高渗压力的耐受性变化和机制

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2024-01-02 DOI: 10.1093/fqsafe/fyad068

Yue Zhang, Xinyu Liao, Jinsong Feng, Tian Ding

{"title":"Tolerance variations and mechanisms of Salmonella enterica serovar Newport in response to long-term hypertonic stress","authors":"Yue Zhang, Xinyu Liao, Jinsong Feng, Tian Ding","doi":"10.1093/fqsafe/fyad068","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad068","url":null,"abstract":"\u0000 Curing is a widely used food processing technology. However, the hypertonic stress in curing can induce varying degrees of resistance in foodborne pathogens, posing a potential threat to food safety. In this work, various Salmonella enterica serovar Newport (S. Newport) strains were cultured using 5% and 10% NaCl solutions (hypertonic stress), and the most sensitive and tolerant strains were selected using Weibull model to investigate the mechanism underlying the tolerance differences. With hypertonic-stress time prolonging, the leakage of nucleic acids and proteins of S. Newport were increased gradually, and the membrane potential of S. Newport declined after an increase. Compared with the sensitive strain, the tolerant counterpart exhibited the ability to maintain the integrity of cell membrane and sustain a high membrane potential level. The expression levels of upstream genes proV and otsB in the tolerant strain were significantly lower than those in the sensitive strain; but the Kdp and Trk systems and downstream genes proX, proW and otsA much highly expressed in the tolerant strain compared with the sensitive strain, leading to higher concentrations of intracellular K+ and trehalose, enabling better survival in hypertonic environment. The findings of this work offer valuable insights into pathogen survival mechanisms under hypertonic stress and contribute to the development of strategies for mitigating microbiological risks during long-term processing and storge in the cured food industry.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"115 19","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139391243","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}

引用次数: 0

Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees 黄酒叶蛋白水解物中新型双功能抗氧化和鲜味肽的鉴定与表征

3区农林科学

Food Quality and Safety Pub Date : 2024-01-01 DOI: 10.1093/fqsafe/fyae011

Rongbin Zhang, Zhilei Zhou, Zhongwei Ji, Qingxi Ren, Shuangping Liu, Yuezheng Xu, Jian Mao

{"title":"Identification and characterization of novel dual-function antioxidant and umami peptides from protein hydrolysates of Huangjiu lees","authors":"Rongbin Zhang, Zhilei Zhou, Zhongwei Ji, Qingxi Ren, Shuangping Liu, Yuezheng Xu, Jian Mao","doi":"10.1093/fqsafe/fyae011","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae011","url":null,"abstract":"Abstract Objectives Lees are the major by-product of Huangjiu brewing and are prone to decomposition due to abundant protein residues. This study aims to convert the lees into high-value peptides with umami and antioxidant difunctionals. Materials and Methods Herein, a one-step hydrolysis method combined with flavorzyme followed by amylase pretreatment was developed and optimized. The target peptide fraction was collected and evaluated after ultrafiltration and ethanol precipitation, and then identified by nano-high-performance liquid chromatography–tandem mass spectrometry. The target peptides were filtered through virtual screening, sensory, and radical scavenging verification. Results The results show that 80 U/g amylase and 3500 U/g flavorzyme synergistic hydrolysis at 50 °C for 3 h performed best for umami intensity and antioxidant activity. A total of 5266 peptides was identified from the 80% ethanol precipitation fraction, finally secreened 7 umami peptides. The umami recognition threshold of the 7 peptides ranged from 0.38 to 0.66 mmol/L in water. Among them, DPDGW and DNPNW exhibited good DPPH antioxidant ability with IC50 values of 0.6982 mg/mL and 0.4315 mg/mL, respectively. Additionally, molecular docking studies indicated that all umami peptides tend to interact with the T1R3 receptor through hydrogen bonds and van der Waals forces, involving key residues such as ASN68, SER104, HIS145, SER276, VAL277, GLU301, ALA302, THR305, and HIS387. Conclusion This study shows that Huangjiu lees is a potential resource for flavor and bioactive peptide development, which provides a reference for other waste protein recycling.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyae011/57014921/fyae011.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147887075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 9

Effect of different degumming methods on the chemical composition and physicochemical properties of tiger nut (Cyperus esculentus L.) oil 不同脱胶方法对虎坚果油化学成分及理化性质的影响

3区农林科学

Food Quality and Safety Pub Date : 2024-01-01 DOI: 10.1093/fqsafe/fyae034

Run‐Yang Zhang, Jiake Li, Wenxue Zhu, Peng-Xiao Chen, Mengmeng Jiang, Hua‐Min Liu

{"title":"Effect of different degumming methods on the chemical composition and physicochemical properties of tiger nut (<i>Cyperus esculentus</i> L.) oil","authors":"Run‐Yang Zhang, Jiake Li, Wenxue Zhu, Peng-Xiao Chen, Mengmeng Jiang, Hua‐Min Liu","doi":"10.1093/fqsafe/fyae034","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae034","url":null,"abstract":"Abstract Objectives Tiger nut (Cyperus esculentus L.) oil is a promising edible oil that is rich in oleic acid. This study aimed to clarify the impact of different degumming methods on the chemical composition and physicochemical properties of crude tiger nut oil (CTO). Materials and Methods Five degummed tiger nut oils were prepared by high-temperature water (HWDO), medium-temperature water (MWDO), sodium chloride solution (SDO), acidic solution (ADO), and enzymatic method (EDO), respectively. Results Compared to that of CTO, the phospholipid contents of HWDO, MWDO, SDO, ADO, and EDO were reduced by 99.39%, 97.18%, 69.95%, 63.77%, and 65.60%, respectively. For CTO and all degummed oils, the fatty acid and endogenous antioxidant (i.e. tocopherols, sterols, flavonoids, total phenolics, and carotenoids) contents showed only small differences, but showed significant differences in quality parameters. Both the oxidative stability index and ferric ion-reducing antioxidant power decreased significantly after degumming; the former decreased from 52.26 to 15.55–19.80 h, and the latter decreased from 5818.91 to 4348.73–4524.34 μmol Trolox (TE)/kg. Conclusions These changes are highly related to the removal of hydratable phospholipids. In short, EDO exhibited the lowest turbidity, whereas MWDO showed the best oxidative stability (19.80 h) and highest smoke point (230.0 °C). This information can be utilized to improve the industrial production of tiger nut oil.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyae034/58333922/fyae034.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147893252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 5

Volatiles profiles and factors affecting absorption of key odorants in Osmanthus black tea 桂花红茶挥发物特征及主要气味剂吸收的影响因素

3区农林科学

Food Quality and Safety Pub Date : 2024-01-01 DOI: 10.1093/fqsafe/fyae020

Binwei Dai, Weixuan Chen, Weihong Huang, Junsheng Liu, Bo Li, Puming He, Donald Grierson, Youying Tu, Yuanyuan Wu

{"title":"Volatiles profiles and factors affecting absorption of key odorants in <i>Osmanthus</i> black tea","authors":"Binwei Dai, Weixuan Chen, Weihong Huang, Junsheng Liu, Bo Li, Puming He, Donald Grierson, Youying Tu, Yuanyuan Wu","doi":"10.1093/fqsafe/fyae020","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae020","url":null,"abstract":"Abstract Objectives Osmanthus black tea (OBT) is produced by reprocessing black tea while it absorbs the fragrance of Osmanthus fragrans and this scenting process is crucial for forming the unique aroma of OBT. This work intended to reveal the effects of scenting parameters, the types of base tea, and scenting technologies on the aroma quality of OBT. Materials and Methods In this study, volatile compounds of OBTs with different scenting parameters, types of base tea, and scenting technologies were analyzed by solid-phase microextraction and gas chromatography–mass spectrometry. Weighted gene co-expression network analysis and orthogonal partial least squares discriminant analysis were used to identify the key volatile compounds of OBT. Results More than 80 volatile compounds of OBT were found, and six compounds, α-ionone, β-ionone, γ-decalactone, dihydro-β-ionone, dihydro-β-ionol, and 6-pentyl-2-pyrone, were identified as the key volatiles of OBT. As scenting time (ST) increased, the key volatile compounds in OBT showed an upward trend or increased initially and then decreased. Meanwhile, the contents of key volatile compounds increased as the ratio of flowers to tea (RFT) increased. In addition, base teas with a high proportion of pekoes produced higher-quality OBT by absorbing more key volatile compounds from O. fragrans. Comparing OBTs made from the fast-scenting process and the traditional scenting process (TS), showed that higher aroma quality was obtained through repeated scenting rounds of TS. Conclusions Appropriate long ST and high RFT, as well as base tea with a high proportion of pekoes and TS with repeated scenting rounds are beneficial for the accumulation of odorants and the improvement of aroma quality in OBT.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/fqs/advance-article-pdf/doi/10.1093/fqsafe/fyae020/57233109/fyae020.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879909","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 6

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure 低温长时间蒸煮对藏肉食性的影响：肉质、水分分布和微观结构

3区农林科学

Food Quality and Safety Pub Date : 2024-01-01 DOI: 10.1093/fqsafe/fyae025

Junmei Liu, Xiefei Li, Jing Rong, Xun Huang, Fang Geng, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang

{"title":"Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure","authors":"Junmei Liu, Xiefei Li, Jing Rong, Xun Huang, Fang Geng, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang","doi":"10.1093/fqsafe/fyae025","DOIUrl":"https://doi.org/10.1093/fqsafe/fyae025","url":null,"abstract":"Abstract Objectives Tibetan pork inhabit plateau regions and engage in extensive exercise. Their meat is firm and less palatable, but appropriate cooking conditions can improve the flavor of the meat. This study aimed to explore the impact of cooking temperature and time on the cooking loss rate, moisture content, tenderness, and color of Tibetan pork to elucidate their effects on the eating quality of this meat. Materials and Methods Physicochemical properties such as cooking losses and tenderness were evaluated, and protein structure was analyzed using Fourier-transform infrared and fluorescence spectroscopy. Results The results indicated a negative correlation between temperature and moisture content, which decreased from 72% to 65% as the temperature increased. Meanwhile, the oxidation of myofibrillar proteins substantially increased with cooking temperature and time, resulting in a gradual augmentation of the cooking loss and shear force of the pork. The migration of bound water and the release of free water from the pork were faster after treatment at 80 °C compared with 50 °C. The results of infrared spectroscopy suggested that prolonged cooking led to the conversion of the α-helix into the β-sheet in the secondary structure of myofibrillar proteins. The microstructures observed through scanning electron microscopy exhibited a gradual degradation of connective tissues in the muscles at high temperatures, and the fiber structure of the muscles became more condensed and granular, blurring the textural appearance of the muscles. Conclusion These results indicated that prolonged cooking time at a low temperature (steaming for 6 h at 50 °C) was conducive to the optimal tenderness of Tibetan pork. This study provides a theoretical basis for improving the meat quality of Tibetan pork products and developing more rational processing methods.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://academic.oup.com/fqs/article-pdf/doi/10.1093/fqsafe/fyae025/58586028/fyae025.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147909913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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: 24

Genetic identification, pathogenicity and patulin production of Penicillium species from apple blue mold in China 中国苹果蓝霉中青霉菌种的遗传鉴定、致病性和棒曲霉素产量

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-29 DOI: 10.1093/fqsafe/fyad073

Youming Shen, Wenyu Ma, Ning Ma, Mengyao Li, Jianyi Zhang, Guofeng Xu

{"title":"Genetic identification, pathogenicity and patulin production of Penicillium species from apple blue mold in China","authors":"Youming Shen, Wenyu Ma, Ning Ma, Mengyao Li, Jianyi Zhang, Guofeng Xu","doi":"10.1093/fqsafe/fyad073","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad073","url":null,"abstract":"Blue mold is a common postharvest disease that leads to serious rot and patulin contamination in fruits, which is a key factor endangering the storage and quality of apple products. However, the Penicillium species from apple blue mold in China and their pathogenicity and patulin (PAT) production ability have not been well studied. In this study, 62 strains of pathogenic Penicillium species were isolated from blue mold apples collected from different Chinese regions. The ITS, BenA and CaM genes were sequenced for molecular identification. Penicillium strains were identified as three species with 57 P. expansum, 3 P. crustosum, and 2 P. polonicum. Twelve variants of the ITS sequence, 61 variants of BenA and 67 variants of CaM genes were identified between Penicillium species. Fungal morphology was observed on PDA. After 10 d of cultivation, P. expansum cultures were detected with PAT concentrations ranging from 457.98 to 1333.85 mg/kg, and two P. polonicum strains were 6.02 and 6.30 mg/kg. Three P. crustosum strains could not produce PAT on PDA. In apple inoculation, P. expansum strains showed significantly faster infection rates than P. crustosum and P. polonicum strains. All P. expansum strains can produce PAT during infection, and the concentrations in the rot apple tissues were 2.31 to 88.67 mg/kg. The P. crustosum and P. polonicum strains could not produce PAT during infection. This study provided data and information regarding the morphology, virulence and PAT production of Penicillium pathogens that will improve the understanding of apple blue mold and postharvest disease control.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":" 21","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139143969","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}

引用次数: 0

Effect of black spot infection on the chemical composition and comprehensive quality of pecan (Carya illinoinensis) kernel oil 黑斑病感染对山核桃（Carya illinoinensis）仁油化学成分和综合质量的影响

IF 5.6 3区农林科学

Food Quality and Safety Pub Date : 2023-12-26 DOI: 10.1093/fqsafe/fyad069

Shuang Wu, Jun Chang, Xiaohua Yao, Kailiang Wang, Chengcai Zhang

{"title":"Effect of black spot infection on the chemical composition and comprehensive quality of pecan (Carya illinoinensis) kernel oil","authors":"Shuang Wu, Jun Chang, Xiaohua Yao, Kailiang Wang, Chengcai Zhang","doi":"10.1093/fqsafe/fyad069","DOIUrl":"https://doi.org/10.1093/fqsafe/fyad069","url":null,"abstract":"The changes in the chemical composition of oil from pecan kernels following infection with black spot disease were evaluated herein to determine whether the disease affects the quality of the seed oil. The findings should provide theoretical support for developing the pecan industry and enhancing the risk resistance of the industry. Oil samples from healthy and diseased pecan kernels were obtained using the squeezing method, and the bioactive substances and fatty acid composition of the two types of oil samples were compared. The degree of oxidation and deterioration of the diseased kernel oil was evaluated. Based on supervised orthogonal partial least squares-discriminant analysis, gray correlation analysis, and unsupervised factor analysis, a multivariate evaluation model was established to comprehensively score the quality of the two types of oils. The results showed that compared with the healthy kernel oil, the contents of total polyphenols and flavonoids, as well as the peroxide and acid values, were significantly increased in the diseased kernel oil. The content of oleic acid was also significantly increased in the diseased kernel oil, as was the ratio of monounsaturated fatty acids to polyunsaturated acids. In addition, no aflatoxin was detected. Multivariate analysis showed that there was no significant difference in the quality of the diseased kernel oil compared with the healthy kernel oil. Therefore, following infection, the pecan oil begins to oxidize, but this does not have a significant negative effect on the nutrients, suggesting that oil from diseased kernels has the potential to be further processed and sold as edible-grade vegetable oil.","PeriodicalId":12427,"journal":{"name":"Food Quality and Safety","volume":"11 14","pages":""},"PeriodicalIF":5.6,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155657","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}

引用次数: 0