25 May 2017, Volume 43 Issue 5

    

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  Enzymatic synthesis and characterization of monoglycerides

  WANG Nan,WU Wang-bo,ZHANG Gui-ju,WANG Rui,XU Bao-cai

  Food and Fermentation Industries. 2017, 43(5): 1.

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  Monoglycerides were prepared by the transesterification of fatty acid methyl esters such as methyl caprate,methyl laurate,methyl myristate,methyl palmitate and methyl stearate with glycerol in the presence of Novozyme 435 lipase as catalyst.The product is a mixture of monoglycerides and a small amount of diglycerides,which contained monoglycerides above 91％,and up to 95.9％.With the increase of carbon chain length,the conversion of fatty acid methyl esters decreased,and the content of monoglycerides in the products also decreased.After being purified by column chromatography,the final products was characterized by Gas chromatography-mass spectrometry (GC-MS),H nuclear magnetic resonance (1H NMR) and infrared spectra (IR).
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  Heterologous expression of the transcriptional regulator in the exopolysaccharides gene cluster from Lactobacillus casei in Escherichia coli

  KONG Ling-hui,ZHOU Wei,WANG Guang-qiang,XIA Yong-jun,Zhang Hui,LI Hong-mei,AI Lian-zhong,XIONG Zhi-qiang

  Food and Fermentation Industries. 2017, 43(5): 7.

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  To study biosynthesis of exopolysaccharides (EPS) and its transcriptional regulation,the putative transcriptional regulator,LC2W_2170,of EPS biosynthetic gene cluster from Lactobacillus casei was cloned and expressed in E.coli.LC2W_2170 gene from the genome of L.casei was amplified by polymerase chain reaction (PCR) and cloned into the vector pET24a and pET30a with His-tag fused to the N-or C-and N-terminus of LC2W_2170.However,the target protein LC2W_2170 cannot be expressed in E.coli after isopropyl-β-D-thiogalactopyranoside (IPTG) induction.Through analyzing the amino acid sequence of LC2W_2170 using Phobius server,there was a trans-membrane region at the N-terminal (the first 27 amino acids) of LC2W_2170.LC2W_2170 protein was successfully expressed in E.coli BL21 (DE3) after removal of the trans-membrane region.These results would be helpful for protein purification and transcriptional regulation of exopolysaccharides biosynthesis gene cluster.
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  Metabolic engineering of Escherichia coli for the production of β-alanine

  LIANG Shan-shan,ZHOU Li,ZHANG Bin,ZHOU Zhe-min

  Food and Fermentation Industries. 2017, 43(5): 13.

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  β-Alanine,the only kind of β amino acid which exists naturally,has important applications in medicine,food and chemical industry.In this study,the possibility of metabolic engineering of Escherichia coli for the production of β-alanine was investigated.The Escherichia coli CICIM B0016-050 (ackA-pta pflB adhEfrdA ldhA) strain with deletions on synthetic pathways of acetic acid,formic acid,ethanol,succinic acid and lactic acid,was used as the starting strain.Effects of gene knockouts of lysC (encoding aspartokinase),panC (encoding pantothenate synthetase) and ptsG (encoding the major glucose transporter IICB (Glc)) and overexpression of the Corynebacterium glutamicum panD gene (encoding L-aspartate-α-decarboxylase) on synthesis of β-alanine in B0016-050 were investigated.The synthesis of β-alanine was improved by 12.5％,39.3％ and 13.3％,respectively,after combined gene knockouts,and was increased by more than 100.6 times after overexpressing the panD gene.After optimization of fermentation conditions,the yield of β-alanine in the shake flask fermentation of strain B0016-080BB/pPL-panD reached 5.0 ±0.2 g/L,and the volume productivity was 0.12 ±0.01 g/(L · h).The results laid the foundation for fermentation of β-alanine.
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  Biochemical characterization of Bacillus licheniformis α-amylase mutant with improved acidic pH stability

  LUO Dan,JIN Xiao,NIU Dan-dan,XIE Yin-zhu,LIN Juan,YE Xiu-yun

  Food and Fermentation Industries. 2017, 43(5): 19.

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  The pH stability of Bacillus licheniformis α-amylase (BLA) has important value in its manufacturing by a fermentation process,especially at downstream recovery stage,improvement of recovery yield,easy storage conditions and extended shelf life of enzyme product.In the present studies,the cloning,sequence analysis and biochemical characterization of an α-amylase gene from B.licheniformis strain B186 1-1,a wild type isolate with BLA activity and improved pH stability were reported.In comparison with B.licheniformis ATCC 14580,four residues were different,including N4K,R134L,E243D and S320A.This BLA was then expressed in Escherichia coli and the recombinant enzyme was prepared and purified to SDS-PAGE-grade purity.The biochemical properties of the recombinant enzyme were investigated.The recombinant enzyme exhibited the highest activity at 80 ℃ and pH 6.0-7.5 and retained more than 80％ of the activity after incubating at pH 5.0 for 1 h,which is significantly improved compared with BLA from B.licheniformis ATCC14580 retaining only about 10％ of the enzyme activity.The 3D structure prediction and analysis were further performed and the relationship between the mutated amino acid residues and acidic pH stability was discussed.
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  Effect of pH and arabic gum on emulsifying properties of SPI/hydrolysates

  JIA Cong,HUA Yu-fei,CHEN Ye-ming,ZHANG Cai-meng,KONG Xiang-zhen

  Food and Fermentation Industries. 2017, 43(5): 25.

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  The effect of pH and arabic bum on emulsifying properties of soy protein isolate (SPI) / hydrolysates was investigated.The results showed that SPI modified by enzymatic hydrolysis decreased size of emulsion particle and flocculation among droplets.The addition of arabic bum promoted absorption of SPI or soy protein hydrolysate (SPH) at interface between oil and water.The emulsion stabilized by SPH-arabic bum complexes possessed better emulsifying stability at pH 4.The viscosity of SPH emulsion was smaller than that of SPI before or after arabic bum addition.
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  Heterologous expression of pullulanase gene from Geobacillus stearothermophilus and characterization of the recombinant enzyme

  XIAO Ya-peng,SHEN Wei,LI Ting-lin,CHEN Xian-zhong,FAN You

  Food and Fermentation Industries. 2017, 43(5): 30.

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  Gene GsP encoding pullulanase was amplified from genome DNA of Geobacillus stearothermophilus XQ3508 by PCR and heterologously expressed in Escherichia coli.Despite absence of exogenous signal peptide,part of the recombinant enzyme was secreted to periplasm and culture medium.The apparent molecular weight of GsP was approximately 81.3 as measured by SDS-PAGE.Specific activity of the purified enzyme was 38.2 U/mg,and optimum pH and temperature of the recombinant enzyme were 6.5 and 60 ℃C,respectively.The enzyme could keep active within a short time at 70 ℃C.The maximal reaction velocity and Michael constant of the GsP was 0.083 μmol/min and 0.086 μmol/L,respectively.The enzyme activity of GsP could be increased by K + and Mg2 + and partially inhibited by Ca2+ The GsP did not degrade amylose.High-performance liquid chromatography analysis showed that pullulan could be hydrolyzed by GsP and maltoriose was the single product.Thus,GsP belongs to type Ⅰ pullulanase and it is thermostable.GsP can be applied in production of resistant starch and pure amylose.
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  Cryoprotective effect of antifreeze protein MpAFP698 from the desertinsect Microdera punctipennis on yeast Saccharomyces cerevisiae

  ZHANG Feng-juan,SUN Lin-jie,LI Su-li,MA Ji

  Food and Fermentation Industries. 2017, 43(5): 37.

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  Antifreeze proteins as non-toxic cryoprotective agents have extensive prospect in fermentation strain preservation.To test the cryoprotective effect of antifreeze protein MpAFP698 from the desert beetle Microdera punctipennis on S.cerevisiae,antifreeze protein MpAFP698 was prokaryotic expressed and purified.Fusion protein MBPMpAFP698 with high activity was obtained.1,10,30 μg/mL of MBP-MpAFP698 were added to S.cerevisiae and then treated at-7 and-20 ℃ for different time lengths;in other experiments yeast cells were treated at 4,0,-50 ℃ for different time lengths with 10 μg/mL MpAFP698 as well as repeated freeze-thaw at-20 ℃.The morphology and survival rate of the yeast cells after these treatments were observed or calculated.The results showed that the survival rate of S.cerevisiae with the protection of MBP-MpAFP698 were significantly better than the control group without MBP-MpAFP698.Even the concentration of 1 μg/mL showed protective effect,and 10 μg/mL showed the best protective effect,indicating that insect antifreeze protein can function as cyroprotective agent at very low concentrations.This result lay a foundation for the development of efficient protective agent at low temperatures.
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  Effect of chimeric mutation of Bacillus acidopullulyticus pullulanase domain B on its enzymatic characteristics and functions

  GU Hai-tao,LI Song,CHEN A-na

  Food and Fermentation Industries. 2017, 43(5): 43.

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  Chimeric protein technology was used to replace domain B of Bacillus acidopullulyticus pullulanase with domain B from Geobacillus thermoleovorans pullulanase to investigate the effects of chimeric mutation on thermostability,enzymatic characteristics,and function.The results showed that the half-life of chimeric mutant at 60 ℃ was increased from 34.9 min to 168.4min,and its melting temperature increased from 65 ℃ to 72 ℃.Furthermore,chimeric mutant had more excellent kinetic stability and thermodynamic stability compared to wild-type enzyme.The optimal pH and optimal temperature were 6.5 and 70 ℃,respectively after domain B replacement.Specific activity and substrate specificity results showed that the chimeric mutation weakened the combination of enzyme with pullulan,increased the combination of enzyme with dextrin and soluble starch.Starch saccharification results showed that the chimeric mutation did not affect the practical application.These results demonstrated that B.acidopullulyticus pullulanase domain B had significant impact on enzyme properties.The mutants suitable for different starch saccharification processes can be constructed by homologous replacement.
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  Research on xylanase from Streptomyces sp.L10608 hydrolysis substrate to generate specific prebiotics product

  Food and Fermentation Industries. 2017, 43(5): 49.

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  Preparation of oligosaccharide from xylan hydrolysis is an effective way to add value to hemicellulose material of agricultural waste recycling,which has enormous economic potential and environmental protection significance.A 24 kDa xylanase (L10608-Xyn11) from Streptomyces sp.L10608 was purified by ammonium precipitation and anion-exchange chromatography,and its hydrolysis products from three different xylan substrates were analyzed by HPLC.The xylanase from Streptomyces sp.L10608 displayed strong hydrolysis on xylotriose.The content of xylotriose in the substrate was decreased by 1.521mg/ml,that of xylobiose increased by 1.635 mg/ml and that of xylose only increased by 0.180mg/ml.The yield of xylooligosaccharides in substrate hydrolyzed by L10608 strain was much higher than that of xylose,and the main effective component in xylooligosaccharides produce was xylobiose.It indicated that the xylanase from Streptomyces sp.L10608 had potential application prospect in prebiotics production.
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  Quality formation of traditional yak yoghourt

  Food and Fermentation Industries. 2017, 43(5): 56.

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  Traditional fermented yak milk with unique quality and high nutritional value is well accepted by consumers.As a natural and pollution-free food,it is the main economic source for the Tibetan herdsmen.Research on quality formation regularity of yak yogurt to provide basis for standard production is critical.The traditional yak yoghourt was collected as the fermenting agent,and yak milk powder was used as raw material to ferment yak yogurt.In the process of fermentation,samples were collected at different fermentation time to analyze the changes of basic physical and chemical properties,volatile flavor substances,texture and other indicators.The changes of main metabolites content and quality during fermentation were analyzed and the yoghurt quality of traditional fermented yak was summarized.The results showed that the acidity,hardness and viscosity of fermented yak yoghurt (No.2 in yunnan) increased sharply and the contents of free amino acids,amino acid nitrogen,vitamins and organic acids were increased in 10 hours before 37℃,which was the key period for yak yoghurt texture and nutrient composition.24 hours after ripening,the various physical and chemical indicators of yogurt tended to be stable.
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  Identification of major Monascus sp.involved in industrial production of Gutian Hongqu

  LI Zhi-qiang,LIU Ying,LIN Feng,WU Li-yun

  Food and Fermentation Industries. 2017, 43(5): 64.

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  To characterize and classify major industrial strains of Monascus sp.originated from Gutian Hongqu,we compared 60 strains selected from our institute's biobank with 5 strains obtained from China Center of Industrial Culture Collection (CICC).The first classification criterion was based upon their colonial morphological characteristics on Wa,CYA and G25 N media.Further characterization was performed by comparing the sequences of rDNA internal transcribed spacer (ITS),28S nuclear ribosomal large subunit rRNA gene (LSU),and 18S nuclear ribosomal small subunit rRNA gene (SSU) of the strains with available sequences in GenBank by BLAST.Neighbor-Joining (N J) tree was constructed according to the ITS sequences.Based upon the morphological characteristics and the nucleotide sequences comparison,the 60 Monascus sp.strains were classified as M.ruber,M.pilosus or M.purpureus.
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  Research on bacterial diversity of Maotai-flavor Daqu

  WANG Xiao-dan,LEI An-liang,BAN Shi-dong,QIU Shu-yi

  Food and Fermentation Industries. 2017, 43(5): 70.

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  In this study,we investigated the bacterial diversity and functional genes prediction of the Maotai-flavor Daqu samples.The bacterial diversities in three kinds of Maotai-flavor Daqu samples were analyzed via the dilution-plate method and high-throughput sequencing method.The results showed that the total number of bacteria colonies was in the range of 106-10s CFU/g,and a total of 51 strains of Bacillus sp.and only 1 strain of Acinetobacter sp.were identified by the dilution-plate method.Meanwhile,Firmicutes (87.3％-91.8％) were demonstrated to be the dominant bacterial phylum in the three Maotai-flavor Daqu samples via the high-throughput sequencing method.Intriguingly,Cyanobacteria (0.1％-1.5％) were firstly identified in this study.Moreover,Thermoactinomyces sp.and Bacillus sp.,with the relatively abundances ＞ 60％,were also demonstrated to be the dominant bacterial genera in the three Maotai-flavor Daqu samples.Furthermore,the metabolic functional genes prediction was also investigated via the high-throughput sequencing method.
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  Analysis of the change of saccharifying power and fermenting power for Luzhou-flavor Daqu and their fungal diversity during storage

  SHI Si,PENG Zhi-fu,QIAO Zong-wei,LIU Duo-tao,LUO Qing-chun,TU Fu-ming

  Food and Fermentation Industries. 2017, 43(5): 76.

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  To explore the change of microorganisms communities of Daqu in the storage process,the V4 regions of fungal 18S rDNA were analyzed by high-throughput sequencing,3747 OTUs were obtained in clustering analysis.The results showed that fungal community structure was constantly adjusted,Pichia,Rhizopus,Lichtheinia became the dominant genera at the end of storage.The fermenting power of Daqu gradually increased as time going on,while saccharifying power gradually decreased and then increased again.The data meet the requirements for quality of Daqu,which can provide enough power for the subsequent brewing.
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  Effect of decalcification pretreatment on the solubility of milk protein concentrate

  LIU Da-song,YU Yun,LI Jun-ke,XU Yu-ting,WANG Miao,ZHOU Peng

  Food and Fermentation Industries. 2017, 43(5): 80.

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  A series of milk protein concentrate (MPC) with 0％,11％,19％,27％ and 37％ of decalcification were prepared by ultrafiltered-diafiltered-ion exchange-drying methods.Decalcified MPC was stored at 35 ℃ for 4 months.The changes in soluble proteins,microstructure and particle size distribution of reconstituted decalcified MPC were determined using sodium dodecyl sulphate-polyacrylamide gel electrophoresis,confocal laser scanning microscopy and static light scattering,respectively.All freshly prepared MPC maintained the solubility above 95％,and only a slightly increased with the increasing in decalcification.During storage,the solubility of MPC without decalcification decreased sharply and the solubility of MPC with 11％ decalcification decreased less,while the solubility of MPC with 19％-37％ decalcification remained almost unchanged.The decrease in solubility of MPC was mainly attributed to the aggregation of caseins.The dispersion of MPC also increased with the increasing decalcification.The result showed the solubility and stability of MPC were well maintained at and above 19％ of decalcification.
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  Rehydration characteristics and math model for different air-impingement jet dried kiwifruit slices

  HUANG Di,LI Wen-feng,YANG Xing-bin,ZHANG Zhong

  Food and Fermentation Industries. 2017, 43(5): 86.

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  To investigate the effect of drying conditions and rehydration temperatures on the rehydration kinetics,the moisture absorption curves of different conditions of dried kiwifruit slices were tested.Besides,the effects of different rehydration temperature at 30,50 and 70 ℃ were also determined.The Peleg,Weibull and Proposed model were used to fit the rehydration process.The result indicated that the rehydration rate increased with the increase of drying air temperature and air speed,and the decrease of nozzle height.Moreover,the higher the rehydration temperature,the quicker the rehydration process.It was found that Peleg,Weibull and Proposed model can all describe the rehydration process,but Weibull model was the best fitted model and it was more suitable for describing the rehydration kinetics of dried kiwifruit slices.
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  1H NMR study on the difference in water status and distribution between rice starch and potato starch during hydration process

  GAO Yi-shu,FAN Da-ming,WANG Li-yun,SHEN Hui-jie,CHEN Yan-fang,LIAN Hui-zhang,ZHAO Jian-xin,ZHANG Hao,CHEN Wei

  Food and Fermentation Industries. 2017, 43(5): 93.

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  The hydration process of starch significantly affected the quality of food,especially in the area with middle and low water content,which provide the diversity of starch food.In this paper,rice starch and potato starch,the representative starch from grain were chosen as the subjects.The proton distributions of hydrated rice starch and potato starch with water activity from 0.2 to 1.0,were investigated by 1 H LF-NMR to find differences.The longitudinal and transverse proton relaxation (T1 and T2) of the two starch systems was obtained by using the inversion recovery sequence IR,and the free induction decay sequence FID and the multi-pulse echo sequence CPMG.The results showed that,through the detection of longitudinal relaxation,2 different populations were found in the two hydrated starch systems.Through the detection of transverse relaxation,2 populations were distinguished in the hydrated rice starches,while 2-4 different populations were detected in the hydrated potato starches.Due to the difference in particle size and swelling capacity,hydrated potato starches showed greater proton freedom and more proton quantity than hydrated rice starches.
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  High pressure homogenization on the effect of mung bean starch mechanochemistry properties

  LI Gui-xiao,NIU Kai,HOU Han-xue,ZHANG Hui,DAI Yang-yong,DONG Hai-zhou

  Food and Fermentation Industries. 2017, 43(5): 99.

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  Mung bean was homogenized by 100MPa for once,three,five and seven times respectively.The microstructure and physicochemical properties of starch were then examined by scanning electron microscope (SEM),confocal laser scanning microscopy (CLSM),polarizing microscope (PLM),X-ray diffraction (XRD),rapid visco analyser (RVA) and differential scanning calorimetry (DSC).The results showed that high pressure homogenization had significant mechano-chemical effects on the starch amorphous and crystalline regions,and starch granules were under aggregation and agglomeration stages.
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  Effect of ultrasound treatment on microbial inactivation and mandarin (Citrus unshiu) juice quality at 25 kHz based on sonochemistry

  LI Shen,MA Ya-qin,LI Nan-nan,ZHANG Zhen

  Food and Fermentation Industries. 2017, 43(5): 106.

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  The effect of ultrasound with 25 kHz frequency on inactivation of characteristic microorganism (germs,mold,yeast,coliform) and quality of mandarin (Citrus unshiu) juice was systematically studied.The results showed that ultrasonic time,ultrasonic temperature and ultrasonic power had highly significant effects (P ＜ 0.01) on microbial inactivation in mandarin juice based on single-factor experiment.The optimum ultrasonic sterilization condition was treatment with 720 W of ultrasonic power at 50 ℃ for 40 min.The effects of pasteurization and ultrasound on the quality of mandarin juice were comparatively analyzed.The yields of sugar and acids in juice treated by ultrasound showed non-significant changes (P ＞ 0.05).The yields of ascorbic acid and total phenolics,as well as antioxidant capacity in mandarin juice were higher (P ＜ 0.05) after ultrasonic treatment compared with pasteurization.The results exhibited that low frequent ultrasound had a potential effect on the improvements of qualities of mandarin juice.
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  Fermentation characteristics and preparation of freeze-dried starter of Lactobacillus spp.immobilized by apple pieces

  CHEN Tao,MA Ying-kun,CHEN Fu-sheng

  Food and Fermentation Industries. 2017, 43(5): 115.

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  Apple pieces were used as a carrier to embed Lactobacillus L4-4 and L6-2 for soymilk fermentation and preparation of freeze-dried starter.Contents of flavor components with milk incense and fruitiness in the fermented soymilk from immobilized cells fermentation was more than that from free cells fermentation.In the continuous fermentation process,immobilized cells showed higher stable fermentation ability compared with free cells.The survival rate of immobilized cells after freeze drying was higher than that of free cells and reached over 78％,while its recovery efficiency didnt obviously decline.
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  Effect of different fermentation neutralizer on preparation of Lactobacillus plantarum LP-C lyophilization powder

  XIE Wan-yong,BAO Zhi-ning,HUANG Xiu-min,LI Xue-you,WEN Guo-bo

  Food and Fermentation Industries. 2017, 43(5): 123.

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  This article studied the effect of ammonia (NH3 · H2O),sodium hydroxide (NaOH) and sodium carbonate (Na2CO3) as fermentation neutralizer on preparation of plant Lactobacillus LP-C lyophilization powder.In this study,viable count,neutralizer consumption rate,cell length and lyophilization survival rate were be monitored during the process of high density culture and lyophilization.The results showed that,the highest number of living bacterium reached (1.31 +0.08) × 1010 CFU/mL at the stage of high cell density cultivation (HCDC) with Na2CO3 as a neutralizer.The change trend of alkali consumption rate was substantially identical among all experimental groups,which was fast at the early stage of culture (0-6 h) and decline gradually at the late culture stage (6-9.5 h).The length of cells in each experiment decline gradually during the process of HCDC,and the minimum cell length reached (1.05 + 0.13) μm when using Na2CO3 as a neutralizer.After centrifugation and lyophilization,the highest number of living bacterium of lyophilization powder reached (5.17 ± 0.27) × 101t and the highest lyophilization survival rate reached (89.31 ± 0.74) ％ when using sodium carbonate as a neutralizer.In conclusion,sodium carbonate was a more suitable neutralizer for lyophilization powder preparation of LP-C.Alkali consumption rate can be used as indirect indicator of growth of LP-C.Smaller cell length is more conducive to improve the number of living bacterium during fermentation and survival rate after lyophilization.
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  Optimization of application of oat bran fat analogy on fermentation of sausages and effect on its quality

  YANG Min,YANG Yong,LI Bin-bin,ZHANG Nan,JIANG Yu-han,SHANG Rou-shan,YANG Hai-yi,LIU Ai-ping,LIU Yun-tao,LI Cheng

  Food and Fermentation Industries. 2017, 43(5): 129.

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  In this study,single factor experiment and orthogonal experiment were used to optimize processing technology of low fat fermented sausage which was made by OBFA,a freeze-dried power containing oat bran extraction,konjac gum,carrageenan and olive oil,to replace partial animal fat in fermented sausage.The effect of OBFA on quality of fermented sausages was investigated based on the measurement of color,TPA,Physical and chemical indicators and volatile compounds.The optimum production conditions for the OBFA fermented sausage was as followes:fermentation at 20 ℃ with relative humidity 75％ and additive of OBFA 65％ for 12 h,ripening at 13 ℃ for 4 d with relative humidity 60％ and drying at 55 ℃ for 22 h.Compared to traditional fermented sausage,OBFA fermented sausages had higher sensory score of 87.5 and increased lightless and hardness,but there was no significant difference in sensory quality between them.The final pH of OBFA fermented sausage was 5.58.The energy value and fat content of OBFA fermented sausage was 3.94 kJ/100g and 31.27％,which was respectively decreased by 32.26％ and 20.13％ compared with the traditional fermented sausage,while the protein was increased by 38.26％ to a final content of 34.04％.Therefore,OBFA could be effectively used as a substitute of pork back fat in fermented sausages.
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  Comparison on chemical compounds and antioxidant activity of Pu-erh Tea fermented by numerical control and traditional methods

  WANG Xing-hua,NIAN Bo,DUAN Shuang-mei,YAN Liang,YANG Rui-juan,CUI Ting-hong,JIANG Xun,ZHENG Wen-zhong,ZHAO Ming,LUO Chao-guang

  Food and Fermentation Industries. 2017, 43(5): 138.

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  Two fermentations of Pu-erh tea were developed by numerical control and traditional methods,respectively.The chemical compounds of tea leaves were detected by high-performance liquid chromatography (HPLC) and spectrophotometric methods.The quality was compared by electronic nose test and sensory evaluation.The in vitro antioxidant activity of final fermented tea leaves was also determined and compared.The results showed that the contents of water extraction,tea polyphenols,theabrownin (TB),theaflavin (TF),and catechins were decreased;the contents of thearubigin (TR),caffeine and soluble sugar were increased.However the speed of chemical change in numerical control fermentation was faster than that in traditional fermentation;and the "pile aroma" was lower than that in traditional fermentation.The total antioxidant and superoxide anion radical scavenging activity of final fermented tea leaves in numerical control fermentation were lower than that in traditional fermentation;and hydrogen donating scavenging capacity of final fermented tea leaves in numerical control fermentation was higher than that in traditional fermentation.The DPPH scavenging capacity had no significant difference.In brief,the chemical change rule in numerical control and traditional fermentation was same;and compared to traditional fermentation,the fermentation speed was faster and the flavor was better in numerical control fermentation.
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  Study on stability and germicidal efficacy of neutral electrolyzed oxidizing water

  CHEN Hong-yun,SONG Quan-hou,YIN Jian-jun,LIU Xiu,HOU Yu-zhu

  Food and Fermentation Industries. 2017, 43(5): 144.

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  The effects of different storage methods,agitation and temperature on the pH,available chlorine concentration,oxidation reduction potential and germicidal efficacy of the neutral electrolyzed oxidizing water were studied,providing theoretical basis for its application.The results showed that during storage of open and lighted,open and dark,closed and lighted,closed and dark conditions,with the increase of time,the pH value increased,the available chlorine concentration and the oxidation reduction potential decreased,but the neutral electrolyzed oxidizing water still maintained a rapid germicidal efficacy for 65 days under closed and dark conditions.The change of physicochemical propertiesand germicidal efficacy was less affected by agitation and temperature.So the neutral electrolyzed oxidizing water could keep stable under closed and dark conditions for 65 days.germicidal efficacy had no change after agitation or heating within a short time.Neutral electrolyzed oxidizing water can be processesd for off-site use.
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  Development and processing technology of wheat germ paste

  WANG Jia-liang,XU Hui,DENG Yuan-xi,HUAI Jun,WANG Mei

  Food and Fermentation Industries. 2017, 43(5): 148.

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  This paper studied the processing technology of wheat germ paste by spray-drying.At first,the wheat germ was dried 25min on the boiling and drying bed at 80 ℃,grinding by air jet mill to 100 ～ 120 mesh,0.4％ sucrose fatty acid ester (HLB ＞ 10) is emulsifier,emulsifying and dispersing at rotational speed of 3000r/min for 1-2min.The results was optimized by single-factor experiments and the orthogonal experiments.The composition of the proper ratio Xanthan gum to malt dextrine is the 0.3∶ 40,ratio of wheat gum to wall material is 1 ∶ 4,gum liquid concentration is 40％.The optimum spray-drying parameters are as follows:the feed speed 10 mL/min,inlet air temperature 135 ℃ and outlet air temperature 75 ℃.The wheat germ paste was at 30 ℃ for 7 days,the peroxide value of the paste was 3.48 meq/kg and its sensory score was 90.
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  Synthesis of food additive butyl gallate by microwave

  YANG Jian-ming,XIE Fang-hua,LIU Jia-hui,GUO Xin-peng,HUANG Mei-juan

  Food and Fermentation Industries. 2017, 43(5): 154.

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  Butyl gallate(BG) was synthesized by microwave with acid and butyl alcohol as raw materials and toluene sulfonic acid as the catalyst.The effects of microwave irradiation power,catalyst dosage,molar ratio of gallate toalcohol,reaction temperature and time on the yield of BG were investigated.On the basis of single factor experiment,the process conditions were optimized by response surface method Box-Behnken model and the optimization results were showed that at the conditions of catalyst 1.06 g,the molar ratio 1∶ 10.94,reaction temperature 125.31 ℃,reaction time 26.97 min,the yield of BG could reach 88.41％.Element analysis and the infrared spectrum results showed that Butyl gallate (BG) was successfully synthesized.This method has the advantages of low energy consumption,short reaction time,high yield and simple process.
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  Optimization of swimming bladder collagen peptide preparation using response surface methodology and its antioxidant activity research

  TU Zong-cai,TANG Ping-ping,ZHENG Ting-ting,PANG Juan-juan,ZHANG Lu,SHA Xiao-mei,WANG Hui

  Food and Fermentation Industries. 2017, 43(5): 160.

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  Swim bladder is rich in collagen,high in nutrition,but it is waste and cause environmental pollution due to lack of processing technology,causing severe waste and environmental pollution.The technology parameters of enzymatic hydrolysis swim bladder in preparing collagen peptide through single factor experiment and response surface methodology was optimized,DPPH · scavenging ability was used as the indicator.The antioxidant activities of peptide prepared under the optimal condition were also evaluated.Results indicated that the optimal conditions for preparing antioxidant peptides were:Flavourzyme hydrolyzing for 79.34 min,liquid-to-material of 3.09％,emzyme-collagen ratio of 6 343.43 U/g.Under the above conditions,the DPPH · scavenging ability of swim bladder collagen peptide was 79.98％.The IC50 value for DPPH · and · OH scavenging ability was 8.05 mg/mL and 3.54 mg/mL,respectively.The peptide also exhibited relatively strong reducing power.Therefore,swim bladder is a good source in preparing swim bladder collagen with strong antioxidant activity.
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  Desalting process optimization and quality analysis of tuber mustard

  ZHAO Dan,TIAN Jun-qing,CHENG Ya-jiao,MA Xiao-han,HUANG Ke,DENG Jing,LI Chao-sheng,LIU Xiong

  Food and Fermentation Industries. 2017, 43(5): 167.

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  Traditional desalination technology has great influence on the tuber mustard flavor,the tuber mustard quality prepared by optimized desalination technology was studied.The effect of the material ratio,temperature,water desalting time were studied.The salt content,total acid content,flavor substances and amino acid were measured,the optimized condition was:the ratio of material to water1 ∶ 3,desalination 10 min at 30 ℃.The salt content in processed tuber mustard was 7.28％,total acid content was 4.83 mg/kg.Flavor substances were 42 kinds,total amino acid was 622.17 mg/100 g.The desalination processing kept the best quality of tuber mustard.
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  Effect of curing time on biochemical, sensory and antioxidant characteristics of honey-pickled lemon

  LIU Yan,WANG Jie,LUO Li-yong,ZENG Liang

  Food and Fermentation Industries. 2017, 43(5): 173.

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  Reducing sugar,citric acid,limonin,vitamin C and total phenolics of honey-pickled lemon were studied in this paper.DPPH assay and ORAC assay were adopted to evaluate the change of antioxidant activity of honey-pickled lemon during curing.Sensory evaluation to lemon with different pickling time was also designed.The results indicated that the content of reducing honey did not change significantly;the contents of citric acid,limonin,vitamin C and total phenolics decreased significantly by 32.73％,62.78％,59.21％ and 43.49％,respectively;the antioxidant activity of lemon decreased significantly in early stage of pickling and was stable later;the phenolic content was highly significant correlated with the values of DPPH and ORAC;sensory evaluation scores increased first then decreased along with pickling time;honey-pickled lemon pickled for 48 h had the highest sensory score but was not significantly different from lemon pickled for 24 h.
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  Optimization of drying process of sliced bitter melon in air-impinged jet dryer using genetic algorithm

  XUE Shan,ZHAO Wu-qi,GAO Gui-tian,WU Zhong,ZHANG Jian

  Food and Fermentation Industries. 2017, 43(5): 180.

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  In order to obtain the best drying process of sliced bitter melon dried by Air-impingement jet dryer,the regression equations between inspection indexes(rehydration ratio,the Vc content,color difference,unit energy consumption) and drying conditions (air-temperature,air-velocity,slice thickness) were established.The multi index comprehensive objective function was established with genetic algorithm.Finally,the integrated optimization of processing parameters were determined by transiting multi-objective into a comprehensive goal.The results show that the optimization processing parameters were:air-temperature of 58.5 ℃,air-velocity 11 m/s and slice thickness 3 mm.The results provided the reference for best processing parameters for drying of sliced bitter melon.
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  Effect of drying conditions on sugar content change in apricot

  LI Qiong,CHEN Kai,XU Ming-qiang,HONG Jing-yang,ZHANG Tao,SONG Chang-le,LI Huan-rong

  Food and Fermentation Industries. 2017, 43(5): 185.

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  The Xinjiang Saimaiti apricot were used as material,and the dynamic changes of sugar contents during natural drying and hot air drying process were analyzed including fructose,glucose,sucrose,reducing sugar,total soluble sugar,pectin and crude fiber.The results showed that the glucose is more than fructose in apricot.With the processing,the contents of fructose,glucose and reducing sugar were decreased;the higher the drying temperature,the more degraded reducing sugar.The hot air temperature improved sucrose and total soluble sugar accumulation in apricot during early stage of drying.The correlations between sucrose and fructose,glucose,reducing sugar was gradually transformed from the extremely significant negative correlation to the positive correlation.This indicate that with the rising of temperature,sucrose can be degraded to reducing sugar such as fructose and glucose.The soluble pectin content increased,but raw pectin and crude fiber content decreased during drying.It showed that the ripening and softening phenomenon were existed in apricot during drying process.Therefore,by controlling dry conditions,the composition and content of apricot fruit sugar can be controlled at to a certain degree and the quality of dried apricots has improved.
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  Characterization of non-volatile organic acids in Baijius (Chinese liquors) based on BSTFA derivatization coupled with GC-MS

  YANG Hui,FAN Wen-lai,XU Yan

  Food and Fermentation Industries. 2017, 43(5): 192.

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  Non-volatile organic acids were important sour-tasting compounds in baijius (Chinese liquors).To get a better understanding for these compounds in raw liquors,an analytical method using N,O-bis (trimethylsilyl)trifluoroacetamide (BSTFA) as derivatization regent coupled with gas chromatography-mass spectrometry (GC-MS) was applied.A total of 27 non-volatile organic acids were identified and quantitated in 7 different aroma types of Baijiu.The results showed that much more hydroxy acids were detected,and their total concentration was the highest among 27 non-volatile organic acids in all samples.The concentration of lactic acid was up to several hundreds even thousands of mg/L,which was much higher than those of other non-volatileorganic acids in all liquors.Overall,the contents of most of the non-volatile organic acids in Jiang-flavour (soy sauce aroma type) and Zhima-flavour (roasted-sesame-like aroma type) Chinese spirits were relatively high,while those in mild flavor (light aroma-type) and Feng-flayour (feng aroma-type) Chinese spirits were low.
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  Simultaneous determination of 7 synthetic phenolic antioxidants in yeast products using QuEChERS sample preparation and high performance liquid chromatography

  LI Yan-mei,SU You-zhi,LI Fang,LEI Hong-qin,YUAN Xiao-wen,ZHANG Kai-li,YANG Jie

  Food and Fermentation Industries. 2017, 43(5): 198.

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  A method was developed for the simultaneous determination of 7 synthetic phenolic antioxidants (SPAs),including gallic acid (GA),propyl gallate (PG),tertiary butylhydroquinone (TBHQ),isoamyl gallate (IAG),octyl gallate(OG),dodecyl gallate (DG) and butylated hydroxytoluene (BHT),in yeast products by using high performance liquid chromatographic (HPLC) method.The yeast products was extracted with acetonitrile and then cleaned up by PCX.The separation of analytes was performed on a JADE-PAK C18 column (4.6 mm × 150 mm,5 μm) by gradient elution using 1％ aqueous acetic acid solution and methanol as mobile phase.The sample was separated and detected with photodiode array detector (DAD).The qualification analysis was performed by using retention time and UV spectrum,and the quantification analysis was based on the detection wavelength of 280 nm.The calibration curves showed good linearity for seven synthetic phenolic antioxidants (SPAs),and the correlation coefficients (r2) were higher than 0.994.The limits of quantification (LOQs,S/N ＞ 10) were in the range of 1-10 mg/kg.The average recoveries were in the range of 79.7 ％-102.4 ％ and 79.3 ％-107.4 ％ for seven antioxidants respectively in active dry yeast and yeast extract,with the relative standard deviations (RSDs) of 2.5 ％-8.7 ％ and 2.7 ％ -9.6 ％ at the spiked levels of 1,2,10 LOQ.The method is accurate,rapid and sensitive,and suitable for monitoring of seven synthetic phenolic antioxidants (SPAs) in yeast products.
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  Study on the origins of Heilongjiang rice based on Fisher discriminate method

  QIAN Li-li,LENG Hou-xi,ZHANG Ai-wu,SONG Xue-jian,CAO Dong-mei,TANG Hua-cheng,ZHANG Dong-jie

  Food and Fermentation Industries. 2017, 43(5): 203.

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  In order to explore the feasibility of identification of the origins of Heiloingjiang rice to protect consumer's rights,food safety issue and legitimate issues,the study used Fisher discrimination method combined with near infrared spectroscopy to build a model.There were 118 rice powder samples from different varieties in five areas (Wuchang、Jiamusi、Qiqihaer、Shuangyashan) were scanned by near infrared spectroscopy in 2015.Pretreatment method of spectroscopy data is based on "9-point derivative combined with 5-point smoothing".The wavelength is the whole spectrum.The cross validation and the predicting samples were used to verified the accuracy of the model.The verification results of five areas were 94.4％,94.4％,91.7％,91.7％,94.4％ and 87.5％,87.5％,87.5％,100％,100％.Predicting accuracy was more than 80％,and Fisher discrimination method was primarily assigned to use in heilongjiang rice origin trace identification.
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  Spectrophotometry detection of dimethylamine in aquatic products

  QI Bo,YANG Shao-ling,YANG Xian-qing,DENG Jian-chao,WU Yan-yan,CHEN Sheng-jun,HUANG Hui,HU Xiao

  Food and Fermentation Industries. 2017, 43(5): 208.

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  A method for determining dimethylamine (DMA) in aquatic products was established using spectrophotometry.The DMA in aquatic products was extracted by TCA,after color reaction with copper-amine,it was then extracted by benzene.The absorbance of DMA colorimetric solution at 434 nm;the content of DMA was calculated based on the DMA standard curve.The results shows that:the color was kept well under pH 12.0 and water bath at 50℃ for 3 min.Under the optimal conditions,the standard curve was linear in the range of 0-15 mg/L for DMA with a detection limit of 6 mg/kg,the regression equation of the concentration(x) and the absorbance(y) of DMA was y =0.057 4x-0.005 7 and correlation coefficient was R2 =0.999 7.The average recoveries for DMA at three spike levels for six different kinds of aquatic products were in the ranges of 86.7％-99.2％,with relative standard deviations (RSD) of 1.36％-4.78％.Therefore,this method is simple,and the result is reproducible and sensitive.Therefore,it is suitable for common laboratory usage.
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  Research on the identification of carbonated beverages using electronic nose analysis

  ZHANG Jing,ZHANG Wei-yi,LI Yan,XU Jing,SU Lai-jin,CHEN Yi,XIE Shi-bing,XUE Chang-hu,SU Feng-xian

  Food and Fermentation Industries. 2017, 43(5): 214.

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  Investigate the feasibility of utilizing an electronic nose to distinguish common carbonated beverages,and establish a new technology for discriminating and quality control.Methods:Carbonated beverages were analyzed by an electronic nose.Consequently,the data were subject to analysis by the WinMuster software.Results:The electronic nose sensors gave excellent response signals.The PCA and LDA could distinguish 10 different varieties of the carbonated beverages.Conclusion:The electronic nose had the capability of distinguishing the carbonated beverages.The method could be applied to government supervisory control and manufactories' inner quality control.
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  The effect of physical and chemical parameters at low field NMR of white shrimps Litopenaeus vannamei on frozen shrimp during its storage

  SUN Xie-jun,ZHANG Kai,SUN Pan,LI Xiu-xia

  Food and Fermentation Industries. 2017, 43(5): 219.

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  Apparent quality (texture and color),moisture content,LF-NMR T2 relaxation time after cooked in boiling water for 5 min,and the correlation coefficients among measured variables were investigated.The results showed that moisture content and water holding capacity increased with the increasing of storage time,accompanied L*,a*,and b* decreased,hardness increased,and elasticity decreased;P22 increased gradually,while the highest percentage of water P21 somehow reduced which indicating that water in shrimp was migrated during frozen storage.The correlation coefficients result showed that hardness was directly positively correlated with P22,texture of elasicity was positively correlated with intermediate water P21,moisture content was negatively correlated with hardness and L*,a*,and b* value.The result revealed that water content and distribution change caused the decrease of the quality (texture and color) of pre-cooked white shrimps Litopenaeus vannamei during frozen storage.
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  Effect of packaging methods on biochemical characteristics of yak meat protein during cold storage

  MA Ji-bing,ZHANG Li,BAO Gao-liang,NIU Jun,WEI Jin-mei,YU Qun-li,SUN Bao-zhong

  Food and Fermentation Industries. 2017, 43(5): 225.

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  To study the effect of different packing methods on the biochemical characteristics of yak meat protein during cold storage,the longissimus of yak was packaged in vacuum and refrigerated for 0,2,4,6,8,10,12 days at 0-4 ℃.The changes in protein biochemical characteristics during the cold storage was analyzed.The results showed that with the extension of storage time,myofibrillar proteins and sarcoplasmic protein exhibited different degrees of degradation for film packaging and vacuum packaging samples,but the difference between the two methods were not significant.Film packaging and vacuum packaging of yak meat samples myofibrillar fragmentation index (MFI) and surface hydrophobicity showed an significant incrase (P ＜ 0.05),actomyosin salt-solubility,sulfhydryl content,Ca2 +-ATPase activity showed significantly decreased (P ＜ 0.05).Two kinds of packaging of actomyosin salt solution,Ca2 +-ATPase activity and myofibrillar protein surface hydrophobicity,myofibrillar fragmentation index (MFI) in 0-8 days exhibited significant differences(P ＜ 0.05).After 10days,the differences were not significant anymore.The research showed that the protein of yak meat was significantly degraded and modified during cold storage.The oxygen increased myofibrillar protein fragmentation and surface hydrophobicity,and aggravated the decrease of actomyosin salt solubility,sulfhydryl content,Ca2+-ATPase enzyme activity.
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  Different storage temperature on the quality of Phyllostachys praecox

  YANG Guang,WANG Dan-dan,LI Qin,HE Liang,YANG Bo,WANG Kui-hong

  Food and Fermentation Industries. 2017, 43(5): 233.

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  The freezing point of Phyllostachys praecox can be obtained by the analysis of relationship between freezing point and sample's moisture content or soluble solids.Seven physicochemical properties were selected to investigate the quality changes during the different storages,which were weight loss rate,color value,soluble protein content,PAL activity,POD activity,crude fiber and lignin.Then the effect of temperature-cold storage (4 ℃),super chilling storage (-3 ℃) and frozen storage (-18 ℃) on the quality of Phyllostachys praecox during the storage was compared with room temperature product.Furthermore,the microstructure of Phyllostachys praecox was observed by atomic force microscopy.The results indicated that the storage time of Phyllostachys praecox in the room temperature and cold storage were 6 and 18 days respectively,while those in the super chilling and frozen storage were 30 days.The skin roughness during the frozen storage (Ra =30.683,Rq =40.892) was higher than that of super chilling (Ra =14.516,Rq =18.517).Therefore,considering of the quality and economic effects,the super chilling storage can not only keep its native flavor,but also extend the storage time and save the cost.
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  Effects of different extraction methods on structure characteristics and functional properties of collagen from the skin of flounder (Pleuronichthys cornutus)

  Food and Fermentation Industries. 2017, 43(5): 240.

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  To reveal the effects of different extraction methods on structure characteristics and functional properties of collagen from flounder skin,ASC and PSC were extracted from the skin of flounder and the structure characteristics and functional properties were compared and studied.Ultraviolet spectrum scanning revealed that ASC and PSC had a strong absorption peak at 230 nm,and there was not a strong absorption peak at 280 nm,which demonstrated the two kinds of proteins were in accordance with the characteristics of the collagen.The ASC and PSC proved the existences of amide A,amide B,amide Ⅰ,amide Ⅱ,amide Ⅲ,revealing that ASC and PSC were very similar in their protein secondary structures.SDS-PAGE profiles confirmed that both ASC and PSC were type Ⅰ collagen.Moisture retention and hygroscopicity indicated that moisture absorption rate of PSC was significantly higher than ASC (P ＜ 0.05).However,there was not significant difference for ASC and PSC in moisture-retention ability (P ＞ 0.05).With the extension of time,the aggregation kinetics curves of ASC and PSC showed a S trend,and the aggregation ability of ASC was higher than that of PSC in the whole process.Water absorption capacity (WAC) and oil absorption capacity (OAC) indicated that both ASC and PSC had a certain water absorption and oil absorption capacity,suggesting that the WAC and OAC of PSC were higher than that of ASC.These results described above showed that different extraction methods had certain effects on structure characteristics and functional properties of collagen from flounder skin.
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  Separation, extraction and content determination of sugar in molasses from the waste of citrus processing

  PENG Xue-jiao,HUANG Lin-hua,WANG Hua,TAN An-qun,GUO Li

  Food and Fermentation Industries. 2017, 43(5): 247.

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  Reflux degreasing and ethanol precipitation were combined to separate and extract sugars of molasses from citrus processing waste of long leaf orange.Crude polysaccharide extraction was studied with reflux degreasing (including degreaser dosage,petroleum ether content,and reflux time) and ethanol precipitation (including ethanol content,ethanol dosage,and precipitating time) by response surface optimization.Sugars in four samples,including clarified-pulp molasses,non-clarified-pulp molasses,clarified-peel molasses,and non-clarified-peel molasses were determined by 3,5-dinitrosalicylic acid method and anthrone reagent method.Under the optimum reflux degreasing conditions (degreaser dosage 20 times (v/v),petroleum ether content 90％ and reflux time 3.5 h) and ethanol precipitation conditions (ethanol content 99％,ethanol dosage 8 times (v/v) and precipitating time 8 h),the average value of polysaccharide extraction was 5.47％.The results showed that total sugar content in pulp molasses was higher than in peel molasses;purity was increased after clarifying.However,polysaccharide content was decreased.
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  Isolation and purification of aqueous two-phase extraction of polysaccharides from Flammulina velutipes

  LIU Jing-yu,LI Chen,XIAO Lin-gang,LIANG Zong-suo,DONG Juan-e

  Food and Fermentation Industries. 2017, 43(5): 255.

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  This study investigated the effect of ethanol-ammonium sulfate aqueous two phase system on the extraction and purification of polysaccharides from Flammulina velutipes based on two aquous phase extraction.The experimental date of this system was simulated and the math model was established as y =-5.83-64.76 × 0.95x,R2 =0.999 1.The effect of tie line length(TLL),concentrations of ethanol and ammonium sulfate on the extraction yield of polysaccharides from Flammulina velutipes was studied.The results showed the partition coefficient in lower phase and extraction yield of polysaccharides were 10.57 and 92.24％,respectively.The results showed that TLL was 47.36 when ethanol was 24％ and (NH4)2SO4 was 21％.This method is simple and efficient and can be used for the isolation and purification of polysaccharides from Flammulina velutipes.
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  Research advances on arabinoxylan in barley malt

  Food and Fermentation Industries. 2017, 43(5): 261.

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  With the increase of production of the premium beer such as draft beer,there are more and more demands for controlling the content of substances which affects the viscosity and filtration rate during beer production.Arabinoxylan is one of the major non-starch polysaccharides of the endosperm cell wall in barley,which could form highly viscous solution and have a negative effect on the viscosity and filtration rate of wort and beer.In this paper,the structure,determination and degradation of arabinoxylan,the existing problems and further research direction were discussed.Establishment of an accurate determination method for high molecular weight arabinoxylan,the influence of different molecular weight of arabinoxylan on the viscosity and filtration rate,the effect of malt-derived endoxylanase inhibitor on arabinoxylan degradation,and the enzyme preparation for highly efficient degradation of arabinoxylan were research directions in future.
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  The review of effect of muscle protein oxidation on meat quality

  ZHANG Li,YU Qun-li,SUN Bao-zhong

  Food and Fermentation Industries. 2017, 43(5): 268.

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  The protein oxidation affects meat and meat product quality.In this review,the origins of protein oxidation in meat as well as the mechanism and paths of protein oxidation affecting meat quality were reviewed.Through analysis on related literatures,it was found that the texture characteristics,water holding capacity,flavor and nutrition of meat could be influenced by protein.Furthermore,the strategies controlling protein oxidation in meat were also discussed.
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  Research progress in food traceability technology

  MA Hui-jun,YU Bing-xue,LI Yan,JIN Ze-yi,ZHANG Xiao-li

  Food and Fermentation Industries. 2017, 43(5): 277.

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  Food traceability technology is a very important technology in solving food safety issues.Three kinds of food traceability technology,such as physical technology,chemical technology and biological technology are discussed,including near infrared spectroscopy traceability technology,internet label traceability technology,isotope traceability technology,mineral element traceability technology,organic component traceability technology,iris recognition traceability technology and DNA traceability technology.The advantages,disadvantages and application prospects of different food traceability technology are discussed.
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  Recent development in keeping quality of fresh cherry under 1-methylcyclopropene and controlled atmosphere storage treatments

  CHEN Liu,SHI Yu-gang,WANG Yun-xiang,FAN Li,WANG He

  Food and Fermentation Industries. 2017, 43(5): 285.

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  Different storage methods used to preserve cherry fruit are reported.Some recent developments of 1methylcyclopropene (1-MCP) and controlled atmosphere storage method were introduced.The effects of 1-MCP treatment alone or in combination with other preservation measurements such as chitosan coating,chlorine dioxide,hexanal and modified atmosphere as well as controlled atmosphere storage or combined with other preservation methods on postharvest physiological and biochemical characteristics of cherry fruit were analyzed.Furthermore,future studies of cherry fruit preservation were also discussed.Overall,this review provides the valuable reference of postharvest cherry fruit storage in the future.