Journal of the Science of Food and Agriculture最新文献

{"title":"Effect of nitrogen levels on grain yield and quality in improving mid-season japonica rice varieties.","authors":"Chen Wang, Wenjiang Jing, Xiaotong Fa, Jiayi Gu, Weilu Wang, Kuanyu Zhu, Weiyang Zhang, Junfei Gu, Lijun Liu, Zhiqin Wang, Jianhua Zhang, Hao Zhang","doi":"10.1002/jsfa.14092","DOIUrl":"https://doi.org/10.1002/jsfa.14092","url":null,"abstract":"<p><strong>Background: </strong>Nitrogen application is recognized as a principal factor influencing rice quality. However, there remains a paucity of research on the effects of different N levels on quality, particularly within the context of the improvement of rice varieties.</p><p><strong>Results: </strong>This study examined 14 mid-season japonica rice varieties cultivated in Jiangsu province over the past 80 years under five N application levels (0, 90, 180, 270, and 360 kg N ha^-1). The results showed that yield increased steadily as varieties improved at all N levels. For varieties from the 1950s to the 1990s, yields initially rose and then declined as N application rates increased, peaking at 270 kg N ha^-1. In contrast, modern varieties (post-2000) exhibited a consistent increase in yield with higher N application rates. Fitted equations indicated that maximum yields were achieved at optimal N levels of 237-278 kg N ha^-1 for varieties from the 1950s-1990s and 229.25 kg N ha^-1 for post-2000 varieties. As varieties improved, the content of brown, milled, and head milled rice, as well as albumen, gluten, and overall quality, increased. Conversely, chalkiness, protein content, gliadin and amylose content decreased, whereas gel consistency, breakdown, peak viscosity, and globulin showed no consistent pattern. Likewise, there was no consistent pattern in the tendency of starch to retrograde (as indicated by 'setback' values). Increasing N application rates enhanced the content of brown and milled rice, chalkiness, protein and its components, and the tendency of starch to retrograde (indicated by higher setback values). In contrast, amylose content, gel consistency, breakdown, peak viscosity, and overall taste quality declined with higher N levels. The study compared rice varieties with high yields (exceeding 10 t ha^-1) and good comprehensive taste scores (above 52), revealing that modern varieties Wuyunjing 24, Lianjing 7, Yanjing 4038, and Nanjing 9108 performed exceptionally well with 180 kg N ha^-1 and 270 kg N ha^-1.</p><p><strong>Conclusion: </strong>Modern varieties, with optimal N application and management, can achieve both high yield and good quality effectively. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food utility potential of protease obtained from insect-commensal Bacillus subtilis AU-2.","authors":"Santosh D Raut, Vipul A Bharuka, Aniketa R Patel, Ulhas K Patil","doi":"10.1002/jsfa.14089","DOIUrl":"https://doi.org/10.1002/jsfa.14089","url":null,"abstract":"<p><strong>Background: </strong>Bacillus subtilis AU-2, isolated from the gut of Tribolium castaneum, was used for protease production. The purified protease was evaluated for its potential in food-related applications including meat tenderization, milk coagulation, and the preparation of enzymatic soybean hydrolysates. Enzymatic hydrolysis of soy protein is an effective method for producing protein hydrolysates with optimal techno-functional properties.</p><p><strong>Results: </strong>This study confirmed that B. subtilis AU-2 is a commensal with T. castaneum, within the insect gut flora. The purified protease obtained from B. subtilis AU-2 exhibited meat tenderization activity and an ability to promote milk coagulation within a 20 min timeframe. Soybean hydrolysate prepared using the protease exhibited a relatively higher degree of hydrolysis (20.1%) than pepsin, trypsin, and papain. The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) peptide fragmentation pattern of the enzymatically prepared soy protein hydrolysate revealed the disappearance of ~35 kDa protein bands after 4 h protease treatment. The prepared soy protein hydrolysate showed improved emulsifying capacity (EC) (705 mL g^-1) and exhibited significant 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity (77.89%) and hydroxyl (OH) radical scavenging activity (97.23%).</p><p><strong>Conclusions: </strong>The protease obtained from the newly isolated B. subtilis AU-2 strain exhibited potential for food-related applications, including meat tenderization, milk clotting, and soybean hydrolysate preparation. Its accessibility opens avenues for utilization in the food processing industry. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Intercepting more radiation or higher use efficiency: pathways to enhancing biomass and yield in two wheat cultivars with distinct spike types under wide-belt sowing.","authors":"Jin Tong, Yu Lu, Yulei Xiong, Wen Li, Wen Lin, Jianfu Xue, Min Sun, Yuechao Wang, Zhiqiang Gao","doi":"10.1002/jsfa.14107","DOIUrl":"https://doi.org/10.1002/jsfa.14107","url":null,"abstract":"<p><strong>Background: </strong>In north China, wide-belt sowing (WBS) is widely used in wheat production because it increases the yield by improving the plant distribution and reducing the competition for resources compared with conventional narrow-drill sowing (NDS). Yield formation is also different for wheat varieties with distinct spike types. Therefore, it is important to explore the effects of WBS on the yields of wheat varieties with different spike types.</p><p><strong>Results: </strong>We conducted a field experiment using Shannong20 (SN20, a multi-spike variety) and Shannong30 (SN30, a heavy-spike variety) for three seasons under WBS and NDS. WBS increased yields of both varieties by 9.3-11.1% than NDS. The yield increase for SN20 came from improvement in pre-anthesis biomass, whereas the post-anthesis biomass improved for SN30. Before anthesis, the increased biomass for SN20 by WBS was due to higher radiation interception because of the increased population size and leaf area index. After anthesis, WBS increased the biomass via improving radiation use efficiency (RUE) for SN30. WBS improved the radiation intensity in the sub-top and middle canopy layers which was beneficial for increasing RUE. In addition, the higher maximum leaf net photosynthesis rate (A_max) also contributed to the increase in RUE for SN30. The increased A_max for SN30 was due to the increased specific leaf nitrogen and leaf antioxidant capacity.</p><p><strong>Conclusion: </strong>In short, the radiation interception before anthesis was mainly responsible for the yield increase for the multi-spike variety, whereas for the heavy-spike variety, the yield improvement only came from the increased RUE after anthesis under WBS. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142881971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasound-assisted extraction versus traditional Soxhlet apparatus for the obtention of polyphenols, carotenoids and tocopherols from Tagetes erecta L. flowers.","authors":"Sonia Núñez, Marta Sofía Valero, Ahmed M Mustafa, Giovanni Caprioli, Filippo Maggi, Carlota Gómez-Rincón, Víctor López","doi":"10.1002/jsfa.14105","DOIUrl":"https://doi.org/10.1002/jsfa.14105","url":null,"abstract":"<p><strong>Background: </strong>Tagetes erecta L., commonly known as American marigold, serves as a food plant used for the extraction of carotenoids such as lutein, employed both as culinary ingredient in certain dishes and for its ornamental and medicinal applications. Two extraction techniques, Soxhlet and ultrasound-assisted extraction (UAE), were used on two cultivars (yellow and orange) of T. erecta. Polyphenols were quantified using HPLC-tandem mass spectrometry, whereas carotenoids and tocopherols were determined using HPLC-diode array detection. Biological activity for antioxidant and antiglycation properties was carried out.</p><p><strong>Results: </strong>The best extraction yield was obtained for UAE (7.51% and 6.83% for yellow and orange flowers), corresponding with the largest amounts of polyphenols quantified. The highest content of tocopherols was obtained in the yellow cultivar extracted by Soxhlet (6499.3 ± 21.2 and 4671.0 ± 92.9 mg kg^-1 dry extract for α- and γ-tocopherol). The antioxidant potential resulted higher in the orange Soxhlet extract, whereas the yellow Soxhlet extract displayed the best antiglycation activity (median 50% inhibitory concentration of 25.3 ± 3.3 μg mL^-1).</p><p><strong>Conclusion: </strong>Both extraction techniques showed interesting results in terms of bioactivity and compounds obtention. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142882086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine-glucose Maillard reaction system.","authors":"Yuxia Yuan, Khizar Hayat, Jibao Cai, Da Xu, Shuqin Xia, Heping Cui, Jingyang Yu","doi":"10.1002/jsfa.14094","DOIUrl":"https://doi.org/10.1002/jsfa.14094","url":null,"abstract":"<p><strong>Background: </strong>The typical aroma compounds in methionine-glucose Maillard products often undergo further degradation and polymerization during storage and thermal processing, leading to flavor dispersion and aroma distortion. It is crucial to identify measures that enhance typical aroma substances in such flavor matrices.</p><p><strong>Results: </strong>The effect of oxygen on the flavor formation of methionine-glucose thermal reaction system was explored by determining typical flavor substance contents and flavor differences. Compared with the oxygen concentration in the air (21%), a high oxygen concentration (30% and 40%) effectively promoted the formation of typical flavor substances. Pyrazines increased by 44% and thioethers increased by 13%. The reaction process and the content of key substances were both measured to explain the involvement of oxygen. It was found that high oxygen concentration increased the reaction efficiency of glucose and methionine and promoted the formation of α-dicarbonyl compounds, including glyoxal, methylglyoxal and 3-deoxyglucosinone. Moreover, a glyoxal-methylglyoxal-methionine model system was established to verify the effect of oxygen intervention on the formation of pyrazines and thioethers generating from α-dicarbonyl compounds. It was confirmed that a high oxygen concentration promoted the consumption of glyoxal and methylglyoxal, which were more readily converted into pyrazines and thioethers without forming melanoidins.</p><p><strong>Conclusion: </strong>A high concentration of oxygen promoted the formation of pyrazines and thioethers during the Maillard reaction of methionine and glucose, and effectively inhibited the occurrence of browning. The present study provides a new concept for the typical flavor enhancement of methionine-glucose Maillard reaction products. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142882066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tea grading, blending, and matching based on computer vision and deep learning.","authors":"Jilong Guo, Kexin Zhang, Selorm Yao-Say Solomon Adade, Jinsu Lin, Hao Lin, Quansheng Chen","doi":"10.1002/jsfa.14088","DOIUrl":"https://doi.org/10.1002/jsfa.14088","url":null,"abstract":"<p><strong>Background: </strong>Accurate tea blending assessment and sample matching are critical in the tea production process. Traditional methods face efficiency and accuracy challenges, which can be addressed by advances in computer vision and deep learning. This study developed an efficient and non-destructive method for fast tea grading classification, blending ratio evaluation, and sample matching. The method trained a Residual Network (ResNet) model on an enhanced dataset of tea images and used Convolutional Block Attention Module (CBAM) to improve the model's feature-extraction ability.</p><p><strong>Results: </strong>The enhanced grade classification model achieved 95.05% accuracy for oolong tea and 99.13% accuracy for black tea, outperforming other deep-learning models such as EfficientNet, MobileNet, and VGG16. For oolong tea blends, the model demonstrated greater efficiency than manual evaluation with an average absolute error of 2.26%. In black tea sample matching, the model achieved an average error of 3.34%.</p><p><strong>Conclusion: </strong>These results highlight the importance of attention mechanisms in improving the analysis of images with intricate textures. The integration of deep learning and attention modules enhanced the accuracy and efficiency of tea quality evaluation processes effectively. This study underscores the transformative potential of intelligent classification and analysis methods in modernizing tea production, ensuring higher standards of consistency and quality. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142877065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 black soybean peel anthocyanins on the structural and functional properties of wheat gluten.","authors":"Tongyun Wu, Jianxia Sun, Weibin Bai","doi":"10.1002/jsfa.14080","DOIUrl":"https://doi.org/10.1002/jsfa.14080","url":null,"abstract":"<p><strong>Background: </strong>Wheat gluten (WG) is a crucial cereal protein commonly utilized in the food, biological and pharmaceutical industries. However, WG is poorly soluble in water, resulting in poor functional properties, which restrict its application in the food industry. As a result, there is an urgent need for improving the properties of WG.</p><p><strong>Results: </strong>This study was conducted to examine the functional properties of WG after binding with black soybean peel anthocyanin extract (BAE). Results showed that BAE enhanced the solubility, water-holding and antioxidant capacity, foaming properties and emulsifying activity of WG, while decreasing the emulsion stability. The degree of hydrolysis of WG and retention rate of BAE became higher in the digested WG-BAE complex than in the control groups. Additionally, an analysis was conducted on the mechanism of interaction between cyanidin-3-O-glucoside (C3G) and WG/gliadin (Gli)/glutenin (Glu). The secondary structure of WG/Gli/Glu was altered after adding C3G. C3G had high affinity for WG/Gli/Glu since their binding constants were greater than 10⁴ L mol^-1. The primary binding forces between C3G and WG/Gli were hydrophobic interactions, whereas the main interaction forces between C3G and Glu were hydrogen bonding and van der Waals forces. Moreover, C3G increased the thermal stability and changed the network structure of WG/Gli/Glu.</p><p><strong>Conclusion: </strong>This study revealed that BAE effectively enhanced a range of functional properties of WG. The interaction between WG and BAE also improved the bioavailability and nutritional value of them. Furthermore, the interaction mode between BAE and WG was investigated. These findings lay a foundation for utilizing gluten-anthocyanins in the food sector. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142871803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bixa orellana (Bixaceae) seeds as a potential source of bioactive compounds for modulating postprandial hyperglycemia.","authors":"Jonatan Jafet Uuh Narvaez, José A Guerrero-Analco, Juan Luis Monribot-Villanueva, Abraham Vidal-Limon, Guiomar Melgar Lalanne, Rafael Rojas Herrera, Maira Rubi Segura Campos","doi":"10.1002/jsfa.14085","DOIUrl":"https://doi.org/10.1002/jsfa.14085","url":null,"abstract":"<p><strong>Background: </strong>α-Amylase (α-AMY) and α-glucosidase (α-GLU) inhibitors are important for controlling postprandial hyperglycemia (PHG). Bixa orellana (annatto) reported inhibitory activity against these enzymes because of its bioactive compound content. However, an understanding of its inhibitory mechanisms and metabolic profile is necessary to establish its therapeutic potential. The present study aimed to elucidate the inhibitory mechanisms of B. orellana extract (BOE) on α-AMY and α-GLU, identify and quantify its bioactive compounds using metabolomics (untargeted and targeted) analyses, and evaluate their interactions through in silico approaches.</p><p><strong>Results: </strong>BOE exhibited IC₅₀ values of 37.75 and 47.06 mg mL^-1 for α-AMY and α-GLU, respectively, indicating mixed and competitive inhibition types. Thirty-six putative compounds were identified by untargeted metabolomics, mainly fatty acids (dethiobiotin, occidentalol, palmitic acid, norbixin, among others). The most significant biosynthetic pathways included secondary metabolites (unclassified), unsaturated fatty acids, phenylpropanoids and flavonoid metabolism. Eighteen compounds were identified and quantified by the targeted analysis, such as l-phenylalanine, gallic acid, protocatechuic acid and naringenin. In silico studies highlighted xanthoangelol, norbixin, myricetin and 26-hydroxybrassinolide as key compounds with the highest binding affinities to enzyme active sites.</p><p><strong>Conclusion: </strong>BOE effectively inhibited α-AMY and α-GLU, with gallic acid, naringenin, xanthoangelol, norbixin and 26-hydroxybrassinolide identified as key bioactive contributors. These findings provide molecular evidence of the inhibitory mechanisms of BOE and support its potential for PHG management and diabetes control. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142871762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From physicochemical characteristics variability to purple passion fruit (Passiflora edulis f. edulis) powders nutritional value: on the path of zero-waste.","authors":"Alexandre M A Fonseca, Armando J D Silvestre, Sílvia M Rocha","doi":"10.1002/jsfa.14087","DOIUrl":"https://doi.org/10.1002/jsfa.14087","url":null,"abstract":"<p><strong>Background: </strong>Purple passion fruit (Passiflora edulis f. edulis) is a highly appreciated fruit typically consumed in fresh or processed into various food products. The peel and seeds, which are by-products of fruit processing, are rich in nutrients and bioactive compounds with potential to be valorised into food applications. However, raw material variability is often a major obstacle to successfully achieve such valorisation. The present study aimed to contribute to a zero-waste valorisation strategy of purple passion fruit by evaluating its temporal variability and provide a comprehensive insight into the nutritional value of fruit fraction powders.</p><p><strong>Results: </strong>Fruit analysis demonstrated similar characteristics between three consecutive harvests because variation observed on maturity parameters, fruit mass and dimensions, fractions fresh weight, moisture, total phenolic compounds and antioxidant activity was not significant. This was attained despite variable weather conditions, as long as irrigation was provided during fruit development to avoid water stress. The development and subsequent analysis of the nutritional value of minimum processed powders of the fruit (peel, pulp and seeds) revealed that they can be used as a source of several macronutrients, essential minerals and vitamins. A single serving (10 g) of these fruit powders provide enough fiber (peel and seeds) and vitamin C (peel and pulp) to sustain nutritional claims.</p><p><strong>Conclusion: </strong>The present study provides valuable insights into the maintenance of physicochemical properties of all fruit fractions across three consecutive harvests. The nutritional characterization of fruit fractions also contributes to move towards a zero-waste value chain in passion fruit processing through whole fruit usage. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142872036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Elevated CO₂ in dynamic controlled atmosphere storage: Impact on anaerobic metabolism and overall quality of 'Maxi Gala' apples.","authors":"Erani Eliseu Schultz, Francis Júnior Soldateli, Vanderlei Both, Auri Brackmann, Carine Borges Batista, Fabio Rodrigo Thewes, Lucas Mallmann Wendt, Magno Roberto Pasquetti Berghetti, Vagner Ludwig, Flavio Roberto Thewes","doi":"10.1002/jsfa.14091","DOIUrl":"https://doi.org/10.1002/jsfa.14091","url":null,"abstract":"<p><strong>Background: </strong>The present study investigated the effects of high CO₂ partial pressures (pCO₂) in dynamic controlled atmosphere monitored by respiratory quotient (DCA-RQ 1.3) on the anaerobic metabolism compounds, physiological disorders and overall quality of 'Maxi Gala' apples after 9 months of storage (2.0 °C), plus 7 days of shelf life (20 °C). Two experiments were conducted over 2 years. In the first year, 'Maxi Gala' apples were stored under controlled atmosphere (CA - 1.2 kPa O₂ + 2.0 kPa CO₂), CA + 1-methylcyclopropene (1-MCP), DCA by chlorophyll fluorescence (DCA-CF + 1.2 kPa CO₂) and DCA-RQ 1.3 with different pCO₂ (0.4, 1.2, and 1.6). The same treatments were evaluated in the second year, with addition of DCA-RQ 1.3 + 2.0 kPa CO₂.</p><p><strong>Results: </strong>'Maxi Gala' apple stored under DCA-RQ 1.3 + 0.4 kPa CO₂ and DCA-CF maintained healthy fruit amount similar to DCA-RQ 1.3 + 1.2 and 1.6 kPa CO₂, but with lower flesh firmness. DCA-RQ 1.3 with higher pCO₂ (1.6 or 2.0) increases the production of ethyl acetate, but did not impact physiological disorders compared to DCA-CF. CA + 1-MCP maintained high flesh firmness, but reduced healthy fruit amount.</p><p><strong>Conclusion: </strong>The present study has demonstrated that DCA-RQ 1.3 with 1.6 or 2.0 pCO₂ can be adopted for 'Maxi Gala' apples storage, resulting in similar or better fruit quality than DCA-RQ 1.3 + 1.2 kPa CO₂. Additionally, the adoption of high pCO₂ in the DCA-RQ storage system can result in cost reductions related to CO₂ adsorption. © 2024 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142864812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}