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Effects of Nanoemulsions' Droplet Size and Natural Antioxidants' Hydrophilicity on Oxidative Stability and Mechanical Properties of Alginate Beads Filled with Linseed Oil Nanoemulsion. 纳米乳液的液滴大小和天然抗氧化剂亲水性对亚麻籽油纳米乳液填充藻酸盐微球氧化稳定性和力学性能的影响
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030515
Zahra Rahiminezhad, Sara Esteghlal, Mohammad Hadian, Gholam Reza Mesbahi, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini

This study focused on fabricating linseed oil-in-water nanoemulsions (LON) at different pressures of 50 and 150 bar (named as LON50 and LON150, respectively) using a high-pressure homogenizer. Subsequently, these nanoemulsions were encapsulated in alginate hydrogel beads. It was observed that higher homogenizing pressure led to smaller droplet size (108.57 nm), harder beads (222.54 N), less LON release from the beads, and higher oxidation rate, as well as more reduction in α-linolenic acid content during the storage time. To increase the oxidative stability of LON150, natural antioxidants including clove essential oil (CEO), rosemary extract (RE), and a mixture of both (CEO+RE) were separately incorporated into the oil phase of LON (LON150-CEO), alginate aqueous dispersion (LON150-RE), and both lipid and aqueous phases (named as LON150-CEO+RE), respectively. It was shown that LON150-CEO+RE had weaker mechanical properties than LON150-RE and LON150-CEO. In addition, this sample (LON150-CEO+RE) showed the lowest oxidation rate and the minimum α-linolenic acid loss (9.82%) during storage. The highest LON release rate from the beads was related to LON150-RE. The results of this study might help in designing bioactive lipids-filled hydrogel beads with appropriate chemical stability and mechanical properties.

本研究采用高压均质机在50 bar和150 bar的压力下制备亚麻仁水包油纳米乳液(LON)。随后,这些纳米乳液被包裹在海藻酸盐水凝胶珠中。结果表明,均质压力越高,液滴尺寸越小(108.57 nm),珠粒硬度越高(222.54 N),珠粒LON释放量越少,氧化速率越高,α-亚麻酸含量越低。为了提高LON150的氧化稳定性,将丁香精油(CEO)、迷迭香提取物(RE)以及两者的混合物(CEO+RE)分别加入到LON150的油相(LON150-CEO)、海藻酸盐水分散体(LON150-RE)以及脂质和水相(命名为LON150-CEO+RE)中。结果表明,LON150-CEO+RE的力学性能弱于LON150-RE和LON150-CEO。此外,该样品(LON150-CEO+RE)在贮藏过程中氧化率最低,α-亚麻酸损失最小(9.82%)。其中LON150-RE的释出率最高。本研究结果可为设计具有良好化学稳定性和力学性能的生物活性脂质填充水凝胶珠提供参考。
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引用次数: 0
Correction: Lamri et al. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods 2021, 10, 2633. 更正:Lamri等人。纳米技术作为加工和包装工具,以提高肉类质量和安全。食品,2021,10,2633。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030513
Melisa Lamri, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, Mohammed Gagaoua

In the original publication [...].

在原出版物中[…]。
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引用次数: 0
Eco-Friendly Sample Preparation Trends for Exogenous Toxic Organic Compounds in Food: A Sustainable Perspective for LC-MS Analysis. 食品中外源性有毒有机化合物的环保样品制备趋势:LC-MS分析的可持续前景。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030517
Mariel Cina, Alejandro Mandelli, María Del Valle Ponce, María Guiñez, Soledad Cerutti

Exogenous toxic compounds in foods, arising from agricultural practices, environmental contamination, industrial processing, and packaging migration, remain a major global concern for food safety. These contaminants include mycotoxins, veterinary drug residues, antibiotics, pesticides, per- and polyfluoroalkyl substances, heterocyclic aromatic amines, and polycyclic aromatic hydrocarbons, which have multiple adverse effects on human and animal health. The continued presence of these substances highlights the need for reliable exposure assessment, strengthened regulatory frameworks, and advanced analytical methodologies. Food matrices introduce variability in analytical performance, making sample preparation a critical and often limiting step. Conventional extraction techniques such as solid-phase extraction, liquid-liquid extraction, and Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) are still widely applied. Moreover, recent advances have highlighted sustainable alternatives aligned with the principles of green analytical chemistry. In this context, this review provides a comprehensive overview of recent advances (2020-2025) in environmentally friendly extraction techniques for determining exogenous toxic compounds in food samples analyzed by liquid chromatography coupled with mass spectrometry (LC-MS), including their sustainability. Special attention is given to the chemical nature and toxicological relevance of major exogenous organic contaminant families (specialized categories such as hormones and packaging-derived bisphenols were excluded due to distinct migration and metabolic pathways; however, these topics exceed the scope of this manuscript), the analytical challenges associated with different food matrices, and the evolution of extraction and cleanup techniques. Overall, this review integrates analytical robustness, matrix effects, and green metrics to support the development of reliable and more sustainable sample preparation strategies.

食品中的外源性有毒化合物由农业实践、环境污染、工业加工和包装迁移引起,仍然是全球关注的主要食品安全问题。这些污染物包括真菌毒素、兽药残留、抗生素、农药、全氟和多氟烷基物质、杂环芳香胺和多环芳烃,它们对人类和动物健康具有多重不利影响。这些物质的持续存在突出表明需要可靠的暴露评估、加强监管框架和先进的分析方法。食品基质引入了分析性能的可变性,使样品制备成为一个关键的,往往是限制性的步骤。传统的萃取技术如固相萃取、液液萃取、快速、简便、廉价、有效、坚固、安全(QuEChERS)等仍在广泛应用。此外,最近的进展突出了符合绿色分析化学原则的可持续替代方案。在此背景下,本文综述了液相色谱-质谱(LC-MS)分析食品样品中外源性有毒化合物的环境友好提取技术的最新进展(2020-2025),包括其可持续性。特别关注主要外源性有机污染物家族的化学性质和毒理学相关性(由于不同的迁移和代谢途径,排除了激素和包装衍生双酚等特殊类别;然而,这些主题超出了本文的范围),与不同食物基质相关的分析挑战,以及提取和清理技术的发展。总的来说,这篇综述整合了分析稳健性、矩阵效应和绿色指标,以支持可靠和更可持续的样品制备策略的发展。
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引用次数: 0
Exploring the Role of Food and Food-Related Compounds in Parkinson's Disease. 探索食物和食物相关化合物在帕金森病中的作用。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030514
Ilaria Trezzi, Gianluca Rizzo, Francesca Giampieri, Maurizio Battino, Luciana Baroni

Parkinson's disease (PD) is the second most common neurodegenerative disease, characterized by motor and non-motor symptoms that significantly impact patients' quality of life. Beyond pharmacological treatments, nutrition plays a crucial role in the prevention and management of the disease. Nutritional interventions represent a pivotal strategy for improving clinical outcomes and quality of life in PD patients, addressing issues such as delayed gastric emptying, constipation, weight loss, malnutrition, and chewing or swallowing difficulties. A plant-based diet is particularly suitable for such patients, due to its high fiber content which can enhance gastrointestinal motility, thereby improving levodopa bioavailability, and potentially ameliorateing PD symptoms. For this reason, alongside neurological support, PD patients should receive nutritional counseling. Moreover, food choices can influence the risk of developing the disease: a high consumption of dairy products has been associated with an increased risk of PD; conversely, many plant foods could elicit neuroprotective effects thanks to beneficial phytochemicals such as flavonoids, especially anthocyanins. Furthermore, a moderate coffee consumption could reduce PD risk and progression. The aim of this review is to explore the impact of dietary factors on the risk and progression of PD, evaluate the therapeutic potential of specific foods and dietary patterns in disease management, and highlight the clinical significance of nutritional interventions, specifically focusing on plant-based diets.

帕金森病(PD)是第二常见的神经退行性疾病,以运动和非运动症状为特征,显著影响患者的生活质量。除了药物治疗,营养在疾病的预防和管理中起着至关重要的作用。营养干预是改善PD患者临床结果和生活质量的关键策略,可解决胃排空延迟、便秘、体重减轻、营养不良、咀嚼或吞咽困难等问题。植物性饮食特别适合这类患者,因为其高纤维含量可以增强胃肠动力,从而提高左旋多巴的生物利用度,并有可能改善PD症状。因此,除了神经支持外,PD患者还应接受营养咨询。此外,食物选择可以影响患PD的风险:大量食用乳制品与PD风险增加有关;相反,许多植物性食物可以引起神经保护作用,这要归功于有益的植物化学物质,如类黄酮,尤其是花青素。此外,适量饮用咖啡可以降低帕金森病的风险和进展。本综述旨在探讨饮食因素对帕金森病风险和进展的影响,评估特定食物和饮食模式在疾病管理中的治疗潜力,并强调营养干预的临床意义,特别是以植物性饮食为重点。
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引用次数: 0
Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective. 特级初榨橄榄油和橄榄成熟期的化学知觉:感官视角。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030519
Sofia Panzani, Francesca Venturi, Isabella Taglieri, Giuseppe Ferroni, Chiara Sanmartin

This review focuses on chemesthetic perception (i.e., pungency, tingling, and astringency) in extra virgin olive oil (EVOO), with particular attention to the sensory mechanisms underlying trigeminal stimulation elicited by phenolic secoiridoids, considering olive-fruit ripening as a key modulating factor. The chemesthetic profile represents one of the most distinctive sensory features of EVOO and is primarily associated with phenolic secoiridoids derivatives, formed through enzymatic transformations of ligstroside and oleuropein. Generally, a progressive decrease in chemesthetic potential is observed during ripening, due to the reductions in total phenols, o-diphenols, and secoiridoids. Among these compounds, secoiridoid derivatives, most notably oleocanthal and oleacin, elicit chemesthetic sensations and represent some of the most biologically active EVOO phenolic constituents. In this context, chemesthetic perception may work as a sensory marker of phenolic richness and nutraceutical value, linking sensory science with olive ripening and informed consumer choice. Moreover, integrating chemesthetic mechanisms with phenolic chemistry, olive ripening physiology, and sensory methodology allows for a more comprehensive interpretation of EVOO quality beyond commercial classifications. Future studies combining chemical profiling, dynamic sensory methods, and consumer-focused research will be essential to refine quality-assessment tools and promote a deeper appreciation of the sensory diversity and functional value of high-quality EVOOs.

本文综述了特级初榨橄榄油(EVOO)的化学感觉(即辛辣、刺痛感和涩味),特别关注酚类环烯醚萜类引起三叉神经刺激的感觉机制,认为橄榄果实成熟是一个关键的调节因素。化学美感特征代表了EVOO最独特的感官特征之一,主要与酚类环烯醚萜类衍生物有关,这些衍生物是通过酶促转化光酯苷和橄榄苦苷形成的。一般来说,由于总酚、邻二酚和环烯醚萜类化合物的减少,在成熟过程中观察到化学电位的逐渐下降。在这些化合物中,二环烯醚萜衍生物,最著名的是油酸和油酸,引起化学感觉,代表一些最具生物活性的EVOO酚类成分。在这种情况下,化学感知可以作为酚丰富度和营养价值的感官标记,将感官科学与橄榄成熟和知情的消费者选择联系起来。此外,将化学机制与酚类化学、橄榄成熟生理学和感官方法相结合,可以在商业分类之外更全面地解释EVOO的质量。未来的研究将化学分析、动态感官方法和以消费者为中心的研究相结合,将有助于完善质量评估工具,并促进对高质量evo的感官多样性和功能价值的更深入了解。
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引用次数: 0
Editorial-Discovery and Valorization of New Food Matrices. 编辑-新食品基质的发现和增值。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030512
Mattia Spano, Luisa Mannina

The relationship between humans and food has always been characterized by continuous and dynamic changes in terms of food choices, production technologies, cooking approaches, and preservation [...].

人类与食物之间的关系一直以食物选择、生产技术、烹饪方法和保存等方面的持续动态变化为特征。
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引用次数: 0
Functional Properties of High-Pressure Assisted Enzymatic Tamarind Kernel Protein Hydrolysate and Foam-Mat Powder Characteristics as Affected by HPMC Concentration and Drying Temperature. 高压酶促罗望子仁蛋白水解产物的功能特性及泡沫席粉末特性受HPMC浓度和干燥温度的影响
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030511
Warangkana Sompongse, Thanavuth Vutthidech, Worawan Hongviangjan

The functional properties of high-pressure processing (HPP)-assisted protein hydrolysate from tamarind kernel powder (TKP-HD) and the physicochemical characteristics of its foam-mat powder were studied. TKP-HD consisted of more non-polar than polar amino acids, with higher solubility at pH 5 and 7 than soy protein isolate (SPI) but lower than egg white (EW). The water-binding capacity of TKP-HD increased at pH 5 while TKP-HD had a higher foaming capacity than SPI at pH 5, and the highest oil-binding capacity. The physicochemical properties of TKP-HD after foam-mat drying were investigated using 1 and 1.5% (w/w) hydroxypropyl methylcellulose (HPMC), with drying at 60, 70, and 80 °C. Samples with 1.5% HPMC had lower water activity than those with 1% HPMC at all drying temperatures. The sample with 1% HPMC had higher antioxidant capacity at 60 °C than at 70 °C, but this decreased at 1.5% HPMC. Samples with 1.5% HPMC and dried at 60 °C recorded the highest solubility and viscosity, with increased porosity of the powder structure. The most suitable foam-mat drying conditions for TKP-HD were the addition of 1.5% HPMC and drying at 60 °C.

研究了高压加工(HPP)辅助罗望子仁粉蛋白水解产物(TKP-HD)的功能特性及其泡沫粉的物理化学特性。TKP-HD由非极性氨基酸多于极性氨基酸组成,在pH 5和7下的溶解度高于大豆分离蛋白(SPI),但低于蛋清(EW)。pH值为5时,TKP-HD的水结合能力增加,在pH值为5时,TKP-HD的发泡能力高于SPI,并且其油结合能力最高。采用1和1.5% (w/w)羟丙基甲基纤维素(HPMC),在60、70和80℃下干燥,研究了泡沫板干燥后TKP-HD的理化性质。在所有干燥温度下,含1.5% HPMC的样品的水活度都低于含1% HPMC的样品。添加1% HPMC的样品在60°C时的抗氧化能力高于70°C时的抗氧化能力,但在1.5% HPMC时则有所下降。含1.5% HPMC的样品在60°C下干燥,其溶解度和粘度最高,粉末结构的孔隙度增加。TKP-HD最适宜的泡沫垫干燥条件为加入1.5% HPMC,干燥温度为60℃。
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引用次数: 0
Rice Bran-Derived Peptides with Antioxidant Activity: Effects of Enzymatic Hydrolysis Using Bacillus licheniformis and α-Chymotrypsin. 具有抗氧化活性的米糠衍生肽:地衣芽孢杆菌和α-凝乳胰蛋白酶酶解的影响。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030516
Rodjana Noptana, David Julian McClements, Lynne A McLandsborough, Wiriya Onsaard, Ekasit Onsaard

Rice bran, a nutrient-rich by-product of rice milling, is an underutilized resource in sustainable crop utilization. This study aimed to investigate the characteristics, total phenolic content, and antioxidant activities of rice bran protein hydrolysates (RBPHs) produced using proteases from Bacillus licheniformis (RBPH-B) and α-chymotrypsin (RBPH-C), along with their protein fractions (F1; >100 kDa, F2; 10-100 kDa, F3; 1-10 kDa, F4; <1 kDa). Molecular weight, color, surface hydrophobicity, secondary structure, total phenolic content, and antioxidant activities of the hydrolysates were assessed. Both enzymatic hydrolysis and ultrafiltration reduced molecular weight and surface hydrophobicity, enhanced lightness, and increased α-helix content. Among all samples, the <1 kDa peptide fraction derived from α-chymotrypsin hydrolysis (RBPH-C-F4) exhibited the strongest antioxidant activity, with the lowest EC50 values for ABTS (0.94 mg/mL) and DPPH (210 µg/mL), as well as the highest inhibition of metal chelating activity (1.35 mmol EDTA/g sample) and linoleic peroxidation (90.62%). Enzymatic hydrolysis enhanced total phenolic content compared with native rice bran protein. These findings highlight the potential of rice bran-derived peptides as antioxidant candidates and indicate that further validation in food systems is required.

米糠是稻米加工过程中营养丰富的副产品,是作物可持续利用中未得到充分利用的资源。本研究旨在研究地衣芽孢杆菌(Bacillus licheniformis)蛋白酶(RBPH-B)和α-胰凝乳蛋白酶(RBPH-C)蛋白酶水解米糠蛋白(rbph)及其蛋白组分(F1; >100 kDa, F2; 10-100 kDa, F3; 1-10 kDa, F4)的特性、总酚含量和抗氧化活性,ABTS (0.94 mg/mL)和DPPH(210µg/mL)的50值,以及对金属螯合活性(1.35 mmol EDTA/g样品)和亚油酸过氧化(90.62%)的最高抑制作用。与天然米糠蛋白相比,酶解提高了总酚含量。这些发现突出了米膜衍生肽作为抗氧化剂候选物的潜力,并表明需要在食品系统中进一步验证。
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引用次数: 0
Myotube/Adipocyte Powder-Enriched Alginate-Zein Hydrogels Support Myotube Alignment for 3D Myoblast Culture. 肌管/脂肪细胞粉末富集海藻酸盐-玉米蛋白水凝胶支持肌管对准3D成肌细胞培养。
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030522
Jihad Kamel, Jun-Yeong Lee, Chandra-Jit Yadav, Sadia Afrin, Usha Yadav, Sung Soo Han, Kyung-Mee Park

Recent advances in cultured-meat research emphasize the development of edible scaffolds that promote myogenic differentiation. Nonetheless, many materials provide only structural support and do not replicate native muscle or serve as alternatives to muscle-adipocyte co-culture, highlighting the need for cytocompatible, tissue-specific scaffolds. This study aimed to develop a composite alginate-zein (Algi/zein) hydrogel enriched with myotube (MP) and adipocyte (AP) powders to provide a structural, biochemical, and potentially cultured-meat hydrogel. Algi/zein hydrogels enriched with myotube (MP) and adipocyte (AP) powders were fabricated and evaluated for structural, cellular, and biochemical properties using C2C12 myoblasts cultured in 2D and 3D environments. Metabolite profiling was performed to evaluate the biochemical features. MP/AP incorporation generated extra cellular matrix (ECM)-like microstructures and significantly enhanced myotube alignment in Algi/zein scaffolds compared with MP/AP-free controls, increasing the proportion of axially aligned fibers by up to ~6-fold at a 1:1 AP:MP ratio. Organized myosin expression was observed, while metabolomic profiling indicated partial biochemical similarity to beef. Incorporating MP and AP into Algi/zein hydrogels enhanced myotube alignment and showed partial structural and biochemical similarity to native muscle tissue.

最近在培养肉研究的进展强调可食用支架的发展,促进肌肉分化。尽管如此,许多材料仅提供结构支持,不能复制天然肌肉或作为肌肉-脂肪细胞共培养的替代品,这突出了对细胞相容性、组织特异性支架的需求。本研究旨在开发一种富含肌管(MP)和脂肪细胞(AP)粉末的海藻酸盐-玉米蛋白(Algi/zein)复合水凝胶,以提供一种结构、生化和潜在的培养肉水凝胶。制备了富含肌管(MP)和脂肪细胞(AP)粉末的海藻/玉米蛋白水凝胶,并使用在2D和3D环境中培养的C2C12成肌细胞对其结构、细胞和生化特性进行了评估。进行代谢物谱分析以评估生化特征。与不含MP/AP的对照相比,MP/AP掺入产生了细胞外基质(ECM)样微结构,显著增强了Algi/zein支架中的肌管排列,在1:1 AP:MP比例下,轴向排列的纤维比例增加了约6倍。观察到有组织的肌球蛋白表达,而代谢组学分析显示与牛肉的部分生化相似性。将MP和AP加入到海藻/玉米蛋白水凝胶中,增强了肌管排列,并显示出与天然肌肉组织的部分结构和生化相似性。
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引用次数: 0
Effect of Plant Water Deficit Irrigation on the Postharvest Nutritional Quality Parameters and Antioxidant Pathway of 'Soreli' Kiwifruits. 植物亏水灌溉对‘Soreli’猕猴桃采后营养品质参数及抗氧化途径的影响
IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2026-02-02 DOI: 10.3390/foods15030520
Micaela Lembo, Elvira Ferrara, Danilo Cice, Roberto Forniti, Vanessa Eramo, Milena Petriccione, Rinaldo Botondi

This study investigated the effects of regulated deficit irrigation on quality and postharvest characteristics of 'Soreli' kiwifruit (Actinidia chinensis Planch.). Plants were irrigated at 100% (control), 80%, and 60% of the standard water supply. Fruit quality was monitored by assessing weight loss (WL), firmness, soluble solids content (SSC), and color stability. Bioactive compounds, such as polyphenols (POL), flavonoids (FLAV), ascorbic acid (AA), β-carotene (Car), and chlorophyll (Chl) content and antioxidant enzyme activities, including ascorbate peroxidase (APX), superoxide dismutase (SOD), and catalase (CAT), and the 2,2-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay were also evaluated. Results indicated that reduced irrigation at 60% of water supply enhanced antioxidant enzyme levels, without negatively affecting fruit quality parameters: greater resistance to firmness loss, higher soluble solids accumulation, and better color stability. In the early stages of cold storage, fruits under the 60% irrigation treatment showed higher POL, FLAV, and ABTS values, with polyphenols exceeding 200 mg GAE 100 g-1 FW and FLAV content ranging from 4.69 to 5.53 mg CE 100 g-1 FW. The 80% irrigation treatment showed a moderate biochemical response without altering quality. Controlled water deficit can enhance antioxidant activity and bioactive compounds, improving fruit quality and the environmental and commercial value of 'Soreli' kiwifruit.

研究了调亏灌溉对“Soreli”猕猴桃品质和采后性状的影响。分别按标准供水量的100%(对照)、80%和60%灌溉植株。通过评估果实失重、硬度、可溶性固形物含量和颜色稳定性来监测果实品质。测定了抗坏血酸(AA)、β-胡萝卜素(Car)、叶绿素(Chl)、抗坏血酸过氧化物酶(APX)、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)等抗氧化酶活性,并测定了2,2-氮化喹啉-(3-乙基苯并噻唑啉-6-磺酸)(ABTS)测定结果。结果表明,减少60%供水量的灌溉可提高抗氧化酶水平,但对果实品质参数没有负面影响:抗硬度损失能力增强,可溶性固形物积累增加,颜色稳定性更好。在冷藏前期,60%灌水量处理的果实POL、FLAV和ABTS值较高,GAE 100 g-1 FW多酚含量超过200 mg, flv含量在4.69 ~ 5.53 mg CE 100 g-1 FW之间。80%灌水处理表现出中等程度的生化反应,没有改变品质。控制水分亏缺可以提高Soreli猕猴桃的抗氧化活性和生物活性成分,改善果实品质,提高其环境和商业价值。
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引用次数: 0
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