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The present study intended to explore the anti-fatigue and anti-hypoxia efficacy of Tremella extract in mouse model. Kunming mice were randomized into 5 groups randomly (n = 12/group; half male and female), and given 0.9%Nacl (10 mL/Kg Serving as blank control group)orally, 0.6 g/kg rhodiola capsule (Serving as positive group) and Tremella extract at doses of high (3.0 g/kg), middle (1.5 g/kg) and low (0.5 g/kg) once a day for 14 days. At the end of drug intragastric gavage, following endurance running test, rotating rod test, normobarie hypoxia test and sodium nitrite poisoning test were performed. 14-day Tremella extract administration fails to influence mouse horizontal and vertical movement indicating little neurotoxicity at chosen doses. Through rotating rod, forced running test, the anti-fatigue activity of Tremella extract was demonstrated. Via normobarie hypoxia test, sodium nitrite poisoning test, Tremella extract was confirmed to possess anti-hypoxia effect. Tremella extract treatment significantly enhanced the liver levels of superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px), increased the expressions of ATP and hepatic glycogen, muscle glycogen in tissue. We conclude that Tremella extract efficiently enhances mouse fatigue endurance and anti-hypoxia capability partly through energy reserves and antioxidant enzyme activity. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of 0.5% citric acid (CA), UV-C alone, and their combination (CA + UV) on native microflora survival, phenolic composition, browning, firmness and weight loss of fresh-cut ‘Fuji’ apples during refrigerated storage. Results showed that CA, UV alone and UV + CA had no significant effect on the firmness and total phenolic content but increased the polyphenol oxidase activity of fresh-cut apples. CA alone aggravated the browning and increased the weight loss of fresh-cut apples, while UV or UV + CA treatment significantly decreased the occurrence of browning reactions and reduced the weight loss as compared to control. The bacterial count of fresh-cut apples were reduced by 1.5, 2.1 and 2.6 log CFU/g after treatment with CA, UV and CA + UV, respectively. All these treatment retarded the microbial growth during storage and CA + UV treatment maintained the lowest growth rate among all treatment samples. Furthermore, the content of chlorogenic acid, (−) epicatechin, (+) catechin and caffeic acid in CA + UV treated sample was higher than the control after 15 d storage. Overall, these results suggest that CA + UV might be applied as an effective and safe preservative for fresh-cut apples. [ABSTRACT FROM AUTHOR]

Abstract: The coating effects of tea polyphenol (TP) and rosemary extract (R) combined with chitosan (Ch) respectively on the quality of large yellow croaker (Pseudosciaena crocea) during refrigerated storage at (4 ± 1 °C) were evaluated. A solution of TP (0.2%, w/v) and R (0.2%, w/v) was used for dip pretreatment, and Ch (1.5%, w/v) was used for the coating. Microbiological (total viable count), physicochemical (pH, TVB-N, K value, PV, TBARS), and sensory attributes were periodically assessed over 20 days. The results indicated that the two dip pretreatments combined with chitosan coating could more effectively maintain the good quality and could extend the shelf life by 8–10 days compared with the control group during the refrigerated storage. [Copyright &y& Elsevier]

Abstract: The effect of coatings in combination with anti-browning agents (1%chitosan; 2%ascorbic acid+0.5%CaCl2 and 2% ascorbic acid +0.5%CaCl2 +1% chitosan) on minimally processed apple slices was studied during storage. Chitosan-coating treatments effectively retarded enzymatic browning on minimally processed apples during storage and they effectively retarded or avoided tissue softening, apple slices underwent a little loss of firmness. Chitosan-coating did not perform very well as water vapor barriers in apple slices. To control initial respiration rate of apple slices, edible coatings were applied to cut apples as semi-permeable barriers against air. Initial respiration rate showed a decrease in 2% ascorbic acid +0.5%CaCl2 +1% chitosan apple slices at 5°C. Industrial relevance: Recently, there has been an increasing market demand for minimally processed fruits and vegetables due to their fresh-like character, convenience, and human heath benefits. Minimal processing includes grading, washing, sorting, peeling, slicing, chopping, and then packaging. Since minimal processing results in quality deterioration associated with water loss, softening, microbial contamination, increased respiration and ethylene, and cut-surface browning, minimally processed products become more perishable. Edible coating was used for cut apples to reduced respiration and control physiological changes. The color of products, such as apple slices, is an important quality index. Brown apple slices are aesthetically unattractive. Chitosan has been reported to maintain the quality of fruit and vegetables (EI Ghaouth et al.,1991). The objective of this study was to develop procedures for the use of edible coatings in combination with anti-browning agent and to extend the shelf-life of minimally processed apple slices. [Copyright &y& Elsevier]

Fresh-cut potatoes (Solanum tuberosum L.) are appreciated by consumers for their convenience and freshness. In the process of home cooking and food industry, different cutting styles of potato are needed. In order to explore the effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes, potatoes were cut into pieces, strips, slices and the whole potatoes were used as control. The results indicated that vitamin C content of pieces, strips, and slices potatoes was gradually reduced, while glutathione content increased significantly (P < 0.05) compared with whole potatoes. Simultaneously, cutting induced phenylalanine ammonia-lyase activity and further enhanced phenol content by 40.48%, 74.88%, and 108.86% in pieces, strips and slices, respectively. And this combined with the enhancement of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase activity, which contributed to the total antioxidant capacity increasing by 1.37–1.46 times compared with control. Furthermore, the increase of lipoxygenase, polyphenol oxidase and peroxidase activity induced by cutting resulted in malondialdehyde content accumulation and browning phenomenon. In conclusion, the degree of membrane lipid peroxidation and browning was slice > strip > piece. Therefore, this study provides useful information to illuminate the mechanism of quality change and browning in fresh-cut potatoes subjected to different cutting styles and makes suggestions on the appropriate cutting style for commercial or home use of potatoes. [Display omitted] • Wounding stress induced the accumulation of phenols of potato. • Wounding stress improved the antioxidant capacity of potato. • This work reveals physiological changes in potato with different cutting styles. • This work reveals the mechanism of quality change in wounded potato. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sauerkraut was fermented by six mixed cultures made up with four LAB strains. • Mix-cultured groups had higher LAB population and lower number of spoilage bacteria. • The sensory properties were evaluated by E-tongue, E-nose and trained panelists. • Sauerkraut fermented with Leu. mesenteroides and L. plantarum showed the best quality. • The sensory characteristics of sauerkraut depended on the type of inoculant. Effects of mixed cultures composed of any two of four autochthonous lactic acid bacteria on fermentation of Chinese northeast sauerkraut were investigated in this study. Results indicated that different mixed cultures inoculation generated diversified physicochemical, microbiological and flavor quality of sauerkraut. Compared to spontaneous fermentation, mix-culture fermentation showed significant higher population of lactic acid bacteria and lower amounts of undesirable microorganisms. Free amino acids increased by 2- to 5-fold from initial level in spontaneous and mix-culture fermentation, with the lowest production by spontaneous fermentation. Moreover, mix-culture fermentation promoted the flavor formation based on the analysis of HS-SPME/GC-MS, E-nose, E-tongue and sensory evaluation, especially for the mixed culture of Leu. mesenteroides and L. plantarum. These results highlighted that using a mixed culture made up with Leu. mesenteroides and L. plantarum could be a potential way to improve the quality of sauerkraut, which could provide an alternative way to meet consumers' requirement. [ABSTRACT FROM AUTHOR]

• Ethanol vapor delayed the decline in firmness of postharvest blueberries. • Ethanol vapor delayed degradation of cell wall polysaccharides in blueberry. • Ethanol vapor inhibited activities of cell wall-degrading enzymes in blueberry. • Ethanol vapor delayed the disruption of the cell wall structure of blueberry. Blueberry fruit were treated with 500 μL L−1 ethanol for 18 h and then stored at 0 ± 0.5 °C with 90 % relative humidity (RH) for 40 d. The firmness, contents of cell wall polysaccharides, activities of cell wall-degrading enzymes (CWDEs), and cell wall ultrastructure in the blueberry fruit were determined during storage. The results showed that the decline in firmness of blueberries was delayed by ethanol vapor treatment during cold storage and shelf life, compared to the control. The contents of water-soluble pectin (WSP) and 4 % KOH-soluble fraction (4KSF) in ethanol-treated blueberries were reduced compared to those in the control. The contents of EDTA-soluble pectin (ESP), Na 2 CO 3 -soluble pectin (SCSP), 24 % KOH-soluble fraction (24KSF), and cellulose in ethanol-treated blueberries were higher than the control. The activities of pectin methylesterase (PME), polygalacturonase (PG), carboxymethyl cellulase (CMCase), β -glucosidase (β -Glu), β -galactosidase (β -Gal), α -galactosidase (α -Gal), and α -mannosidase (α -Man) in blueberries were suppressed by ethanol vapor treatment. However, there was no significant difference in the activity of α -arabinofuranosidase (α -Af) between ethanol-treated blueberries and the control. Moreover, ethanol vapor treatment delayed the destruction of the cell wall structure of the blueberry fruit via ultrastructural observations. Ethanol vapor treatment can retard the disassembly of cell wall polysaccharides by inhibiting CWDEs activities, thereby delaying blueberry softening. [ABSTRACT FROM AUTHOR]

[Display omitted] • Integrated proteomic and metabolomic analysis used in this study. • This study reveals the global proteins expression in wounded broccoli. • This work reveals the different DEPs between shreds and florets broccoli. • This work reveals the critical metabolic pathway responses to wounding in broccoli. The plant wound-response is a complex process that generates physiological modifications for protecting the wounded tissue. In this study, tandem mass tag (TMT)-based quantitative proteomic analysis was performed to clarify the comprehensive molecular mechanism for the wound-response of broccoli subjected to two wounding intensities (0.04 and 1.85 m2 kg−1 for florets and shreds, respectively). Furthermore, integrated proteomic and metabolomic analysis was performed to reveal the interaction among the critical metabolic pathway responses to wounding. The results show that a total of 399 proteins and 266 proteins were identified as differentially expressed proteins (DEPs) in florets and shreds broccoli compared to control, respectively. Furthermore, 167 DEPs were detected in shreds broccoli compared to the florets broccoli. Salicylic acid (SA) and ethylene (ET) biosynthesis were more susceptible to being induced by wounding with lower intensities, whereas, phenylpropanoid biosynthesis, aliphatic glucosinolate synthesis and jasmonic acid (JA) biosynthesis were more susceptible to being activated by wounding with higher intensities. The activation of starch and sucrose metabolism, TCA cycle, glycolysis, pentose phosphate could provide carbon sources and ATP for the production of amino acids including phenylalanine, valine, threonine, isoleucine, L -methionine, methionine and histidine. The motivation of carbohydrate metabolic pathways and amino acid biosynthesis-related pathways promotes the precursor levels for phenolic substances and glucosinolate synthesis. Furthermore, the accumulation of SA, ET and JA may activated secondary metabolite biosynthesis through the regulation of critical proteins involved in the corresponding metabolic pathways. [ABSTRACT FROM AUTHOR]

A systematic phytochemical investigation of Pteris wallichiana J. Agardh resulted in the isolation of twenty compounds, including five sesquiterpenes (1 – 5), six flavonoids (6 – 11), seven phenolic acids (12 – 18) and two fatty acids (19 and 20). Their structures were deduced from MS, NMR and ORD data. This is the first report of compounds dehydropterosin B (2), (2 R ,3 S)-pterosin C (4), (2 R ,3 R)-pterosin L (5), apigenin (6), luteolin (7), luteolin-7- O -glucoside (10), caffeic acid (13), vanillin (14), 3,4-dihydroxybenzaldehyde (15), chlorogenic acid (17), 3,5-dicaffeoylquinic acid (18), suberic acid (19) and azelaic acid (20) from P. wallichiana and of compounds 15 , 19 and 20 from the family Pteridaceae. Furthermore, a chemotaxonomic study of the isolates was performed. • A phytochemical study of P. wallichiana led to isolation of twenty compounds. • Compounds 2 , 4 – 7 , 10 , 13 , 14 , 17 and 18 were first found from P. wallichiana. • Compounds 15 , 19 and 20 were first found from the family Pteridaceae. • P. wallichiana has a close chemotaxonomic relationship with other Pteris species. [ABSTRACT FROM AUTHOR]

• Metabolomics was used to explore the wounding-responsive mechanisms in broccoli. • Reveals the global metabolites levels in broccoli with different wounding intensities. • This investigation found that the purine metabolism induced by wounding in broccoli. • This study validated the plant hormone signaling induced by wounding in broccoli. • Validated that biosynthesis of secondary metabolites induced by wounding in broccoli. The mechanism of response of plant to wounding stress is a complex process that physiologically modifies the wounded tissue for protection. In this study, untargeted metabolomics and physiological analyses were performed to validate the molecular mechanism of response to wounding stress of two intensities (0.04 and 1.85 m2 kg−1) in broccoli florets and shreds, respectively. The results showed that 97 and 1220 differentially expressed metabolites could be identified in broccoli subjected to the Florets vs. Control and Shreds vs. Control experiments, respectively. The Kyoto Encyclopedia Genes and Genomes pathway analyses revealed that these metabolites were mainly involved in aminoacyl-tRNA, amino acid, and secondary metabolite biosynthesis; purine metabolism; and plant signal molecule production. This study validated that wounding stress induced plant signal molecule production. Activation of jasmonic acid biosynthesis and H 2 O 2 production were more susceptible to wounding stress of higher intensities, whereas induction of salicylic acid biosynthesis and O 2 − production were more susceptible to wounding stress of lower intensities. Furthermore, wounding stress also activated glucosinolate and phenylpropanoid biosynthesis by regulating the levels of the precursors, including L-leucine, phenylalanine, tyrosine, valine, isoleucine, tryptophan, methionine, and phenylalanine. Wounding stress induced phenylpropanoid biosynthesis and the antioxidant system by upregulating the corresponding critical enzyme activity and gene expression, contributing greatly to the enhancement of phenolic compound levels, free radical scavenging ability, and resistance to wounding in broccoli. [ABSTRACT FROM AUTHOR]

• Ultrasound-assisted extraction of phenolics from S. miltiorrhiza leaves was optimized. • An efficient procedure for purifying total phenolics by NKA-2 resin was developed. • Five major phenolics were identified and quantified by HPLC-DAD. • This study will enhance the potential exploitation of S. miltiorrhiza leaves. Salvia miltiorrhiza Bunge leaves, a crop waste, have potential as a source of bioactive phenolics. In this work, ultrasound-assisted extraction (UAE) was employed as a green extraction technology to extract phenolics from S. miltiorrhiza leaves. UAE parameters were optimized using response surface methodology (RSM) based on Box-Behnken design, achieving the total phenolics from S. miltiorrhiza leaves (SMLTP) yield of 71.16 ± 0.57 mg gallic acid equivalent per g of dry material (mg GAE/g DM) under optimal conditions. Afterwards, NKA-2 resin was selected to enrich SMLTP, the data for adsorption of SMLTP on NKA-2 resin fitted well with pseudo-second-order and Langmuir models. A NKA-2 resin-based chromatography procedure was optimized by studying breakthrough curves and desorption curves to enrich SMLTP from crude extract. A lab-scale enrichment experiment was performed under optimal conditions, the content of SMLTP in the product was 78.33 ± 0.61 %, which was 3.7 times higher than that in the crude extract, the recovery yield of SMLTP was 82.14 ± 1.62 %. Finally, HPLC-DAD analysis showed the contents of five major phenolic compounds including caffeic acid, rutin, isoquercitrin, rosmarinic acid, and salvianolic acid B significantly increased through enrichment. Certainly, this study will enhance S. miltiorrhiza industry to be more ecologic and economic. [ABSTRACT FROM AUTHOR]

• Cutting style has obvious influence on individual phenols content and antioxidant capacity in wounded broccoli. • Illuminate the critical genes expression involved in phenolics synthesis mechanism in wounded broccoli. • Cell antioxidant capacity of shredded broccoli increased by 86.5%. • Wounding stress might be applied as an effective way to get more antioxidants in industrial and domestic processing. To explore the effect of cutting style on the biosynthesis of phenolic compounds and cellular antioxidant capacity in wounded broccoli subjected to different cutting styles (heads, florets, 1/2 florets and shredded florets), the mechanism of the accumulation of phenolic compounds was investigated at the transcriptional level, and cellular antioxidant capacity was measured using a breast cancer cell MCF-7 culture model. The results indicated that the relative expression of the genes encoding phenylalanine ammonia-lyase, cinnamic acid 4-hydroxylase and 4-coumarin coenzyme A ligase, three enzymes involved in phenylpropanoid metabolism, was upregulated and that contributed to the synthesis of individual phenolic compounds, including catechin, hydroxybenzoic acid, chlorogenic acid, caffeic acid, sinapic acid, catechin gallate, rutin, cinnamic acid and quercetin. This research constructes the phenol synthesis pathway in wounded broccoli. Moreover, the relative expression of critical genes including superoxide dismutase, peroxidase, catalase, glutathione peroxidase and glutathione reductase involved in the metabolism of reactive oxygen species (ROS) increased, resulting in enhanced antioxidant capacity in wounded broccoli. Cell antioxidant capacity (CAA) of heads, florets, 1/2 florets and shredded florets increased by 52.7%, 59.2%, 64.8% and 86.5%, respectively, compared to whole broccoli. The enhancement of CAA was greater as the intensity of wounding increased, indicating that enhancement of antioxidant activity occurred at the cellular level. This research helps provide a reliable and persuasive theoretical basis for nutritional value assessment at the cellular level in wounded broccoli. [ABSTRACT FROM AUTHOR]

• Four LAB strains were selected from traditional northeast sauerkraut. • Sauerkraut was fermented with four LAB pure starter cultures. • Dynamic behavior of starter cultures was analyzed by qPCR. • Starters can be developed to customize fermented products for the consumer. The quality characteristics of sauerkraut fermented with autochthonous LAB selected from traditional northeast sauerkraut were investigated. The physicochemical, microbiological and metabolome were also determined. The pH decreased rapidly in inoculated sauerkraut along with high sugar utilization and acid production. qPCR analysis showed that inoculated products exhibited sufficient numbers of beneficial bacteria. PCA showed clear differences in volatilome profiles of sauerkraut depending on starter cultures used. The greatest abundance of esters (ethyl lactate, ethyl acetate and isoamyl acetate) was detected in L. plantarum -inoculated sauerkraut. Sauerkraut inoculated with L. paracasei had a significantly higher content of lactones. Leu. mesenteroides and W. cibaria inoculation contributed to an increase in acids and ketones. FAAs increased by 4.16-, 5.21-, 5.99-, 7.11- and 5.51-fold from the initial levels in spontaneous-, Leu. mesenteroides -, L. plantarum -, L. paracasei - and W. cibaria -fermented sauerkraut, respectively. Therefore, the physicochemical properties and aromatic quality of sauerkraut strongly depended on the starters used. [ABSTRACT FROM AUTHOR]

Phytochemical study of Pteris ensiformis Burm. resulted in the isolation of eleven compounds, including three sesquiterpenoids (1 – 3), one alkaloid (5), one amino acid (6), one flavonoid (7), four phenolic acids (4 , 8 , 9 and 10), and one coumarin (11). Structures of these compounds were deduced from the ESI-MS and NMR data. This is the first report on the isolation of compounds 1 , 2 , 7 and 11 from P. ensiformis , compounds 6 and 9 from the genus Pteris , and compound 5 from the family Pteridaceae. In addition, a detailed discussion of the chemotaxonomic significance of these compounds was presented. • P. ensiformis was found to contain various kinds of chemical constituents. • Four compounds including two pterosins, one flavonoid and one coumarin were first isolated from P. ensiformis. • L -phenylalanine and isoferulic acid were first isolated from the genus Pteris. • Nicotinamide was first isolated from the family Pteridaceae. • A close chemotaxonomic relationship between P. ensiformis and other Pteris species was found. [ABSTRACT FROM AUTHOR]

Phytochemical study on the roots of Sophora tonkinensis Gagnep. led to the isolation of fifteen compounds, including eleven flavonoids (1 – 11) and four phenolic acids (12 – 15). The structures of these compounds were elucidated based on NMR and HR-ESIMS analysis, further supported by comparison with previous literatures. Among them, compounds 2 , 3 , 4 , 6 , 9 , 12 and 13 were firstly discovered from S. tonkinensis , compound 8 was firstly discovered from the genus Sophora. Furthermore, the chemotaxonomic significance of the obtained compounds was discussed in detail. • Fifteen compounds were isolated from S. tonkinensis. • Compounds 2 , 3 , 4 , 6 , 9 , 12 and 13 were firstly reported in this species. • Compound 8 was firstly isolated from genus Sophora. • The chemotaxonomic significance of the isolates was discussed. [ABSTRACT FROM AUTHOR]

• Sauerkraut was fermented under four different salt concentrations. • Microbiota varied significantly among the different salted samples. • Salt had important effects on microbial growth and flavor formation. • A correlation between microbiota and flavor metabolites was observed. • 0.5% salt supported the growth of Lactobacillus and formed more flavor compounds. This study aimed to investigate the effects of salt concentration on the microbial community and flavor metabolites formed during northeast sauerkraut fermentation using a starter culture consisting of a combination Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041. The results revealed a correlation between microbiota and flavor metabolites, with the top 20 genera being identified using Illumina MiSeq. Lactobacillus and Leuconostoc were dominant genera throughout the fermentation process, and PCoA showed that the salt concentration had distinct impacts on the microbial community. The most abundant genus Lactobacillus (88.46%) was observed in the 0.5% salted sauerkraut at day 30. Forty-six flavor metabolites were identified by HS-SPME/GC–MS. The relative contents of esters, aldehydes and ketones showed the highest values in sauerkraut fermented with a 0.5% salt concentration. Sauerkraut fermented at 2.5 and 3.5% salt were characterized by higher relative contents of acids, alcohols, isothiocyanates and hydrocarbons. Spearman's rank correlation test results showed that Lactobacillus , Leuconostoc , Enterobacteriaceae , Pseudomonas , Staphylococcus and Bacillus were closely related to flavor metabolites. These results showed the effects of salt concentration on fermentation of northeast sauerkraut, revealing that sauerkraut fermented with 0.5% salt possessed a higher abundance of Lactobacillus and accumulated more flavor compounds (esters, aldehydes, ketones, nitriles and sulfides), providing a potential alternative approach to meet the preference of consumers for desirable aromatic quality. The results of this study may contribute to the industrial production of sauerkraut in Northeastern China. [ABSTRACT FROM AUTHOR]

Fresh-cut cantaloupe (Cucumis melo L.) is a popular food. However, the presence of foodborne pathogen on the cut surfaces leads to both spoilage and food poisoning of fresh-cut cantaloupe. The antibacterial effectiveness of an alginate-based edible coating (EC) containing thyme oil was evaluated against foodborne pathogens on fresh-cut cantaloupe samples. Cantaloupe samples were treated with alginate-based EC and alginate-based EC containing different concentrations (0, 0.05, 0.35, and 0.65%, v/v) of thyme oil. Uncoated samples served as the control. The viability of naturally occurring microorganisms and artificially inoculated foodborne pathogens on the fresh-cut cantaloupe samples, as well as cantaloupe respiration rate, weight loss, and colour, were determined every 4 days over 16 days at 4 °C. Results showed that alginate-based EC containing thyme oil effectively improved the quality of fresh-cut cantaloupe and prolonged its shelf life. The treatments inhibited the growth of naturally occurring microorganisms and artificially inoculated pathogens (Listeria monocytogenes , Staphylococcus aureus , Salmonella Typhimurium, and Escherichia coli O157:H7) on fresh-cut cantaloupe samples. Treatment with alginate-based EC containing 0.05% thyme oil did not affect the respiration, prevented weight loss, and maintained the colour and sensory characteristics of fresh-cut cantaloupe samples. Gram-negative bacteria (S. Typhimurium and E. coli O157:H7) were more resistant to alginate-based EC containing thyme oil than Gram-positive bacteria (L. monocytogenes and S. aureus). Therefore, the use of an alginate-based EC containing thyme oil might be a promising approach to increase shelf life and increase safety of fresh-cut cantaloupe. [ABSTRACT FROM AUTHOR]

In this study, the antimicrobial mechanism of thyme essential oil (EO) against Listeria monocytogenes (LM) was investigated at the protein level using tandem mass tag-based quantitative proteomic analysis. The proteomic profiles of LM with 2 log CFU/ml reduction after thyme EO treatment (0.28 μl/ml, Treatment-1) were compared with those of 4 log CFU/ml reduction (0.31 μl/ml, Treatment-2) to identify key proteins involved in microbial inhibition. The results show that 100 and 745 differentially expressed proteins in LM subjected to Treatment-1 vs control and Treatment-2 vs control, respectively. The differentially expressed proteins were functionally categorized using gene ontology enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway, and STRING analyses. The differentially expressed proteins of LM in Treatment-1 vs control were involved in 45 biological processes, 18 cellular components, 48 molecular functions and 31 KEGG pathways. That of LM in Treatment-2 vs control were involved in 246 biological processes, 45 cellular components, 309 molecular functions and 86 KEGG pathways. It demonstrated that thyme EO treatment induced the cellular processes, environmental information processing, genetic information processing, human diseases, metabolism, organismal systems in LM according to the differently expression protein. Based on the known protein components of flagellar assembly and bacterial chemotaxis, the results suggest that treatment with thyme EO might inhibit flagellar synthesis, block the flagellar motility, and induce partial structural collapse in LM. The structure of flagella filament was damaged by thyme EO treatment. In addition, treatment with thyme EO might affect motility related to chemotaxis and adaptation in LM. This research contributes to the understanding of the molecular mechanisms underlying the inhibiting effects of thyme EO against foodborne pathogens and provide novel insights for further development of EO antimicrobial agents. Unlabelled Image • The antibacterial mechanism of thyme essential oil against L. monocytogenes involved six types of KEGG main class. • The structure of flagella filament on L. monocytogenes was damaged by thyme essential oil treatment. • Thyme essential oil treatment might inhibit flagellar synthesis and induce partial structural collapse in L. monocytogenes. • Thyme essential oil treatment might affect motility related to chemotaxis in L. monocytogenes. [ABSTRACT FROM AUTHOR]

Sauerkraut is one of the most popular traditional fermented foods in northeastern China. The traditional northeast sauerkraut is mainly based on natural fermentation at a certain salt concentration. Salt concentration has important effects on the microbial structure, the dynamic changes of metabolites and sensory quality of sauerkraut. To study the effects of different salt concentrations on the fermentation of northeast sauerkraut, Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 were used as starter strains and fermented at four salt concentrations (0.5, 1.5, 2.5, 3.5%), respectively. Changes of pH, titratable acid (TA), nitrite, amino acid nitrogen (AAN), reducing sugar, microbial counts (lactic acid bacteria, yeasts, total coliforms), metabolites (organic acids, alcohols and sugars) and sensory were studied, which showed that 0.5% salt concentration had positive effects on the microbial metabolism and sensory quality of sauerkraut. Compared with other three salt concentrations, the glucose and fructose of 0.5% group were metabolized more fully to accumulate significantly (p < 0.05) more organic acids. In conclusion, 0.5% salt significantly accelerated the maturation and improved the sensory quality of sauerkraut. The sensory quality of northeast sauerkraut fermented at 0.5% salt concentration was the best. • Effect of salt on microbial and quality of northeast sauerkraut with starter culture was studied. • 0.5% salt significantly promoted the maturation and improved the quality of sauerkraut. • Fermentation of northeast sauerkraut with starter culture can decrease the sodium utilization. [ABSTRACT FROM AUTHOR]

Abstract: This study was devoted to the identification of proteins and specific peptides which could be used as indicators of freshness and quality in fish. The post mortem evolution of protein patterns in large yellow croaker muscle was monitored by SDS-PAGE and two-dimensional electrophoresis (2-DE) after cold storage for 0, 5, 10, 15, 20, 25 days. SDS-electrophoresis revealed the gradual degradation of protein bands of 16–17 kDa, 22–23 kDa, 35–36 kDa, 76–78 kDa, as well as the increase of protein bands of 32–34 kDa and 67 kDa. The analysis of 2-DE showed that five spots of interest, including 3 structural proteins, namely myosin heavy chain (MHC), LIM domain-binding protein 3 (LDB3) and troponin T, as well as 2 metabolic proteins α-enolase and glyceraldehyde 3-phosphate dehydrogenase, changed progressively, which could be used as the potential freshness markers of large yellow croaker. Further research is required to evaluate their expression and post mortem evolution in another fish species. [Copyright &y& Elsevier]

Abstract: This study was devoted to the identification of changes in microbiological, physicochemical and proteins which could be used as freshness indicators in large yellow croaker. The parameters that proved to be most sensitive to variations over storage time were total viable count, Shewanella putrefacents, Photobacterium phosphoreum, TVB-N, PV and K value. They might therefore be considered as good indicators for evaluating spoilage of large yellow croaker during refrigerated storage for 20 days. The proteins including MHC, actin, tropomyosin, protein bands of 14 ～ 15 kDa, 32 ～ 33 kDa, 35 ～ 36 kDa and 41 ～ 42 kDa could be used as the potential freshness markers of large yellow croaker. The results of these analyses indicated optimal quality for large yellow croaker stored under these conditions and established a shelf-life of 12 days. [Copyright &y& Elsevier]

Abstract: The present work was undertaken to examine the influence of grape seed extract (GS) and tea polyphenols (TP), as natural preservatives, combined with chitosan (Ch), on the quality of red drum (Sciaenops ocellatus) fillets during refrigerated storage. Two different treatments (Ch+GS and Ch+TP) and a control were prepared. The samples were stored (4±1°C) for 20days and the sampling was done at 0, 4, 8, 12, 16, 20days. Microbiological, physicochemical and sensory attributes were periodically assessed. The results indicated that the two pretreatments could more effectively maintain quality and could extend the shelf life by 6–8days compared with the control group during refrigerated storage. [Copyright &y& Elsevier]

Abstract: The effect of the natural preservatives, tea polyphenols and rosemary extract, on microbiological [total viable count (TVC)], chemical [pH, total volatile base nitrogen (TVB-N), K-value and thiobarbituric acid (TBA) values], texture and sensory changes of air-packaged whole crucian carp (Carassius auratus) stored at 4±1°C was investigated for 20days. The shelf-life of crucian carp was found to be 7–8days for untreated group (control), 13–14days for tea polyphenols group and 15–16days for rosemary extract treated group according to sensory assessment results, for which the corresponding microbiological assessment also showed an increased shelf-life. Meanwhile, the increases of pH, TVB-N, K-value and TBA values were significantly delayed in both treated groups of samples compared to the control group. Thus, either tea polyphenols or rosemary extract could be used as potential preservatives to extend the shelf-life of crucian carp during chilled storage. [Copyright &y& Elsevier]

In order to simulate the respiration rate of fresh produce during transport, retailing and storage, a respiration model for time and temperature dependence was developed. First, a model for time, based on the enzyme kinetics, was derived at a constant temperature. Next, temperature dependence of the model parameters was evaluated using an Arrhenius plot, and the model incorporating both temperature and time dependence was developed. To verify the model, the respiration rates of eggplant, asparagus, and broccoli were measured at changing temperatures (25 to 10 to 20 to 10 to 25 °C) with time. The results indicated that the model simulation was valid and the model was able to represent the respiration process. In other words, the predicted values by using this model agreed well with the experimental data. The model is expected to be available for rough estimation of sugar consumption during distribution. [Copyright &y& Elsevier]

Highlights • LED maintained the quality and delayed the senescence of broccoli stored at 20 °C. • Yellowing, weight loss, and MDA accumulation were inhibited by LED. • LED induced the antioxidant enzyme activity in stored broccoli. • Expression of chlorophyll-degrading genes in broccoli was suppressed by LED. Abstract The quality of broccoli stored at ambient temperatures deteriorates rapidly as tissues begin to senesce. The effect of red light-emitting-diode (LED) light irradiation (50 μmol m−2 s−1) on the quality of harvested broccoli stored at 20 °C for 5 d was investigated. Sensory quality and physiological function, including the activity of antioxidant enzymes and the expression of genes associated with chlorophyll degradation, were analyzed. Results indicated that red LED irradiation maintained the sensory appearance of broccoli, inhibited yellowing and the degradation of chlorophyll, and decreased weight loss and malondialdehyde (MDA) content. The activity of the antioxidant enzymes, peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX) were enhanced in LED-treated broccoli, while the expression of the chlorophyll degrading genes, chlorophyllase Ⅱ (BoCLH2), chlorophyllase Ⅲ (BoCLH3), and pheophorbide a oxygenase (BoPAO) was suppressed in the early stages of storage. In contrast, no effect on chlorophyllase Ⅰ (BoCLH1) was observed. These results demonstrated that irradiation of broccoli with red LED induced a series of physiological and molecular responses that extended postharvest quality and could be used to prolong the shelf-life of commercially produced broccoli. [ABSTRACT FROM AUTHOR]

Highlights • Putrescine inhibited the postharvest yellowing of broccoli stored at 20 °C in dark. • Putrescine reduced chlorophyll degradation. • The expressions of BoCLH2 , BoPAO and BoPPH were reduced by putrescine. • Gene expression and activity of antioxidant enzymes were induced by putrescine. Abstract Broccoli undergoes yellowing very quickly in storage, which impacts its' quality and economic value. The current study examined the ability of putrescine to inhibit postharvest yellowing of broccoli florets. Broccoli heads were dipped in a 0.25 mmol L−1 solution of putrescine for 10 min, air dried, and then stored at 20 °C in the dark. Results indicated that, relative to the untreated control, putrescine treatment effectively suppressed changes in fruit color from green to yellow, reduced the degradation of chlorophyll, decreased electrolyte leakage, inhibited the accumulation of malondialdehyde, and maintained the enzyme activity and gene expression of peroxidase, catalase, and ascorbate peroxidase. The relative expression of chlorophyllase Ⅰ (BoCLH1) and chlorophyllase Ⅲ (BoCLH3) was enhanced while the relative expression of chlorophyllase Ⅱ (BoCLH2), pheophorbide a oxygenase (BoPAO), and pheophytinase (BoPPH) was reduced by putrescine. The data clearly indicate that putrescine reduces the yellowing of broccoli florets and may represent an effective approach for reducing postharvest losses in broccoli. [ABSTRACT FROM AUTHOR]

Yeast diversity and dynamics associated with the spontaneous fermentation of Vidal blanc icewine was investigated in icewine from the Huanren region of China. This knowledge is crucial to control fermentation and to screen for indigenous strains capable of producing icewines with regional characteristics. Laboratory-scale spontaneous fermentation was performed to monitor wine yeasts involved in the fermentation. Samples were collected from different stages of the fermentation and analyzed using culture-dependent (Wallerstein laboratory nutrient agar) and -independent methods (high-throughput sequencing, HTS). Two hundred eight yeast strains were isolated and identified by sequencing the internal transcribed spacer (ITS) region and the 26S rDNA D1/D2 domain genes; non- Saccharomyces yeasts were predominant in the initial stages, while Saccharomyces yeasts dominated in the final stages of the fermentation. Analysis of the HTS data of the ITS1 region gene revealed a more complex mycobiota. The wine yeast species found by HTS were more abundant than those found by cultivation; non- Saccharomyces yeasts were dominant initially, while Metschnikowia and Saccharomyces were predominant in the end. These results were not completely in agreement with the results obtained by using the cultivation-based method. Moreover, HTS revealed the presence of Mrakiella and Mrakia , which have never been reported in icewine before. [ABSTRACT FROM AUTHOR]

Abstract: Staphylococcus aureus accessory gene regulator (agr) locus controls the expression of virulence factors through a classical two-component signal transduction system that consists of a receptor histidine protein kinase AgrC and a cytoplasmic response regulator AgrA. An autoinducing peptide (AIP) encoded by agr locus activates AgrC, which transduces extracellular signals into the cytoplasm. Despite extensive investigations to identify AgrC–AIP interaction sites, precise signal recognition mechanisms remain unknown. This study aims to clarify the membrane topology of AgrC by applying the green fluorescent protein (GFP) fusion technique and the substituted cysteine accessibility method (SCAM). However, our findings were inconsistent with profile obtained previously by alkaline phosphatase. We report the topology of AgrC shows seven transmembrane segments, a periplasmic N-terminus, and a cytoplasmic C-terminus. [Copyright &y& Elsevier]

In order to develop a biodegradable agent for food preservation, β-cyclodextrin (β-CD) inclusion complexes containing p -Anisaldehyde (PAA) were prepared using co-precipitation method. Physical properties including moisture content, bulk density, hygroscopicity, entrapment efficiency and loading capacity of the inclusion complexes showed considerable results for food applications. SEM and particle size test showed notably difference between the prepared inclusion complexes and the other formulations including the raw β-CD, physical mixture, and the recrystallized β-CD in both shape and size distribution. FTIR, XRD, TGA and DTA were also carried out and confirmed the formation of inclusion complexes and inhibition of the volatility of encapsulated PAA. As a potential preservation agent, inclusion complexes demonstrated a sustained released behavior in phosphate buffer saline (PBS). Comparing with pure PAA, the inclusion complexes presented a better storage stability in low humidity environment, a higher antioxidant activity, and equal MICs against Escherichia coli and Staphylococcus aureus. • The p -Anisaldehyde was encapsulated into β-CD by co-precipitation method. • Various characterization techniques confirmed the formation of inclusion complex. • Encapsulation ensured the slow release of p -Anisaldehyde from inclusion complexes. • The inclusion complex has better storage stability than pure p -Anisaldehyde. • The inclusion complex showed considerable antibacterial and antioxidant activity. [ABSTRACT FROM AUTHOR]

In order to evaluate the potential of developed β-cyclodextrin (β-CD)/ p -Anisaldehyde (PAA) inclusion complexes as a fumigation agent for the postharvest decay control in strawberry, both in vitro and in vivo tests were conducted. According to the colony morphology analysis on PDA media, inclusion complexes showed activity on inhibiting the mycelial growth of the fungi including Rhizopus stolonifer , Aspergillus niger and Penicillium. The effect of inclusion complexes on controlling postharvest decay in fresh strawberry was also confirmed by in vivo test, in which the inclusion complexes-treated fruit displayed significantly lower incidence and severity than control, β-CD-treated and free PAA-treated fruit. Moreover, evaluations of fruit qualities including color, weight loss, firmness and TSS, as well as the sensory indexes including appearance, color, texture and flavor were carried out in turn, showing there was no significant difference between inclusion complexes-treated fruit and the other groups. • The p -Anisaldehyde/β-CD inclusion complex was used as a fumigation agent. • The inclusion complex displayed in vitro activity against three common fungi. • The inclusion complex reduced incidence and severity of the decay in strawberry. • The inclusion complex maintained the fruit quality during storage. [ABSTRACT FROM AUTHOR]

• H 2 S treatment significantly inhibited the surface browning of fresh-cut apple. • Most genes related to antioxidant system and energy metabolism were induced by H 2 S. • Genes encoding PPO, POD and lipid-degrading enzymes were repressed by H 2 S. Surface browning is the primary limiting factor for the shelf-life of fresh-cut apple. Hydrogen sulfide (H 2 S) treatment is known to effectively inhibit the browning, however, little is known about the underlying molecular mechanism. In the present paper RNA-Seq technology was used to analyse the transcript expression profiles of control and H 2 S treated fresh-cut apple immediately after treatment (C0 and S0) and 6 d of storage (C6 and S6) at 4 °C. The results identified 3782 and 1164 differentially expressed unigenes (DEGs) in S0 vs. C0 and S6 vs. C6, respectively. Expression of most DEGs related to antioxidant systems and energy metabolism was up-regulated after H 2 S treatment, whilst expression of genes encoding polyphenol oxidase, peroxidase, lipid-degrading enzymes, such as lipoxygenase and phospholipase D, was repressed. Further quantitative real-time PCR testing validated the reliability of our RNA-Seq results. We therefore propose that H 2 S treatment inhibited the surface browning of fresh-cut apple by regulating antioxidant, energy and lipid metabolism to maintain the membrane integrity of the plant tissue. [ABSTRACT FROM AUTHOR]

• Sodium isoascorbate inhibits the browning of fresh-cut mushrooms. • Sodium isoascorbate suppresses the accumulation of reactive oxygen species. • Sodium isoascorbate induces antioxidant enzyme activity. • Sodium isoascorbate maintains antioxidant capacity in fresh-cut mushroom. The effect of sodium isoascorbate (SI) on the browning of fresh-cut mushrooms was investigated. Results indicated that fresh-cut mushrooms treated with 10 g L−1 SI exhibited increased firmness, decreased weight loss, a lower respiration rate, a lower degree of browning, and lower polyphenol oxidase and tyrosinase activity, over 12 d of storage, relative to untreated mushrooms. The exogenous SI treatment also delayed a decline in total phenolics, total flavonoids, gallic acid, and catechin, decreased electrolyte leakage, as well as lowered levels of MDA and reactive oxygen species. The levels of of ascorbic acid and glutathione, and antioxidant enzyme activity (superoxide dismutase, catalase, ascorbate peroxidase and glutathione reductase) were also enhanced in 10 g L−1 SI-treated fresh-cut mushrooms. Collectively, results indicate that a 10 g L−1 SI treatment induces a series of antioxidant responses in fresh-cut mushrooms that inhibits browning and maintains overall quality. The prescribed treatment could be used to prolong the shelf life of fresh-cut mushrooms. [ABSTRACT FROM AUTHOR]

The effects of aqueous ozone (AO) treatment on the firmness, cellwall polysaccharide content, enzymatic activity, and gene expression of cell wall-degrading enzymes were investigated in fresh-cut apple during cold storage. AO treatment (1.4 mg L−1 for 5 min) delayed degradation of cellwall polysaccharides to reduce softening of fresh-cut apple. Water-soluble pectin content increased more slowly, while protopectin content, 4% KOH-soluble fraction, and cellulose content decreased at a lower rate in AO-treated fresh-cut apple compared with the control. However, no significant influence was shown on the 24% KOH-soluble fraction. AO treatment promoted increased pectin methylesterase activity, and distinctly inhibited β-galactosidase and α-arabinofuranosidase activities during storage. Polygalacturonase activity was not affected by AO treatment. Meanwhile, AO maintained the intactness of cell walls through repression of Mdβ-Gal and Mdα-Af transcript levels, thereby preserving the textural quality of fresh-cut apple during cold storage. • Aqueous ozone treatment inhibited the softening of fresh-cut apple. • Aqueous ozone treatment maintained the cell wall structure and adhesion of fresh-cut apple. • Pectin hydrolysis/cellulose degradation were inhibited preserving textural quality. • Increased β-Gal and α-AF activities in fresh-cut apple were inhibited. • Expression of Mdβ-Gal and Mdα-Af was repressed. [ABSTRACT FROM AUTHOR]

• Cold shock treatment maintained the quality of postharvest sweet cherry. • Cold shock treatment reduced the accumulation of MDA. • Cold shock treatment inhibited the relative expression of CSDP2. The aim of the study was to explore the effect of cold shock treatment on quality and relative expression of cold shock domain proteins (CSDP s) in sweet cherry fruits. The sweet cherry fruits were immersed in 0 °C ice water (ice : water = 1:1 w/v) for 10 min, then were stored at 0 ± 1 °C and 90 % relative humidity (RH) in the dark. The results showed that cold shock treatment not only reduced the weight loss and inhibited the accumulation of malondialdehyde (MDA) of the sweet cherry fruits, but also maintained some other indicators like firmness, H * values, chroma values, and total anthocyanin content. The quality of sweet cherries treated with cold shock was better than that of the control. Moreover, the cold shock treatment reduced the expression of CSDP2 , but induced the expression of CSDP3. Interestingly, the cold shock treatment did not have much impact on the expression of CSDP1 and CSDP4. The study showed that cold shock treatment could maintain the quality and induced the relative expression of CSDPs in sweet cherry fruits, which may be a potential approach for reducing the loss of postharvest sweet cherry. [ABSTRACT FROM AUTHOR]

Fresh-cut 'Fuji' apples were immersed for 5 min in plasma-activated water (PAW) generated, by plasma generated with sinusoidal voltages at 7.0 kHz with amplitudes of 6 kV, 8 kV, and 10 kV, designated PAW-6, PAW-8, and PAW-10, respectively. The control group was soaked in distilled water for 5 min instead of PAW. The results indicated that the growth of bacteria, molds, and yeasts was inhibited by PAW treatments during storage at 4 ± 1 °C, especially the microbial inactivation with PAW-8, which was the most efficient. PAW-8 reduced the microbial counts by 1.05 log 10 CFU g−1, 0.64 log 10 CFU g−1, 1.04 log 10 CFU g−1 and 0.86 log 10 CFU g−1 for aerobic bacteria (aerobic plate counts), molds, yeasts and coliforms on day 12, respectively. In addition, the bacterial counts of fresh-cut apples treated with PAW were <5 log 10 CFU g−1, which did not exceed to the existing China Shanghai local standard (DB 31/2012–2013) during 12 days of storage. PAW treatments reduced superficial browning of fresh-cut apples without affecting their firmness and titratable acidity. In addition, no significant change was observed in antioxidant content and radical scavenging activity between the PAW-treated and control groups. It is suggested that PAW is a promising method for preservation of fresh-cut fruits and vegetables, which is usually beneficial to the quality maintenance of fresh-cut fruits and vegetables during storage. • PAW treatment inhibited the growth of bacteria, molds and yeasts in fresh-cut apple. • PAW generated at 8 kV reduced the aerobic bacteria count by 1.05 log10CFU g−1 on day 12 of refrigerated storage. • PAW treatment has a beneficial effect on reducing the browning of fresh-cut apple. • PAW is a promising method for preservation of fresh-cut fruits and vegetables. [ABSTRACT FROM AUTHOR]

• MeJA induced more total phenolic and flavonoid content of fresh-cut potato cubes. • MeJA induced enzyme activity and gene expression related to phenylpropane metabolism. • MeJA promoted SPP accumulation and cell wall thickness of fresh-cut potato cubes. The aim of this study was to investigate the effects of methyl jasmonate (MeJA) treatment on physiology and quality attributes of fresh-cut potato cubes during storage. The fresh-cut potato cubes treated with MeJA showed occurrence of enzymatic browning, with higher total phenol and flavonoid content than the control cubes during 144 h of storage at room temperature (23 ± 1 °C). The activity of polyphenol oxidase (PPO), peroxidase (POD) and catalase (CAT) in fresh-cut potato cubes have also been increased significantly by MeJA treatment. MeJA induced an increase of activity in phenylalnine ammonialyase (PAL), cinnamate-4-hydroxylase (C4H) and 4-coumarate-CoA ligase (4CL) of fresh-cut potato cubes, compared to the control. RT-qPCR showed that the gene expression of PAL, C4H, 4CL, PPO, POD and CAT was significantly higher in MeJA-treated cube parenchyma tissues than that in control. Our experiments also showed that MeJA treatment could maintain firmness but enhanced the browning of the fresh-cut cubes. In addition, the parenchyma tissues of MeJA-treated fresh-cut cubes also showed higher suberin polyphenolic (SPP) and thicker cell wall than that in the control. [ABSTRACT FROM AUTHOR]