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The metabolites favor for the quality occurring of apples. The present paper evaluated the physiological and sensory qualities of apples in 11 different regions, analyzed the metabolites by LC–MS, and then, clarified their relationship by correlation analysis. Our results showed that these samples are clustered to two groups. Fifty significant differential metabolites belong to 19 categories were screened between these two groups. Among which, flavonoids and isoflavonoids were positively correlated with apple sensory quality including the odor, the texture, and the total sensory score. There was a weak negative correlation between glycerophospholipids and eating quality. The results specifically clarify the metabolites relating the quality of apples, which provide a basis for comprehensive utilization, guiding consumption, and breeding. Practical applications: Fruit quality is the main factor that determines the competitiveness of fruit market. Origin is one of the important factors that cause the difference in apple quality. Metabolites are critical to clarify the fruit quality. To clarify the difference of apple metabolites in different regions and the relationship between metabolites and apple quality has great importance for comprehensive utilization, guiding consumption, and breeding. [ABSTRACT FROM AUTHOR]

Abstract: Salted eggs are a popular food or jardinière. In addition, this is the most traditional method to preserve eggs. A conventional method for pickling salted eggs is time‐consuming, strenuous, and difficult to control. The pulsed pressure osmotic dehydration (PPOD) technology uses pulsed pressure of osmotic solution to increase the pickling efficiency greatly. Previous reports have successfully applied PPOD for preparing salted hen eggs. However, there are no reports about the application of PPOD for pickling duck eggs due to thicker shell and low consistency. In this article, the time of 180 kPa pressurization was optimized for the pickling process by assessing the salt content, weight gain, yolk index, and sensory evaluation. The pressurization time of 7.5 min resulted in superior salinity, grittiness, and taste properties of cooked salted eggs. Additionally, oil exudation, texture change, moisture content and distribution, shell, and shell membrane microstructure were studied during pickling using the optimized process. It was determined that pulsed pressure favored higher oil exudation by increasing the hardness and viscosity of solidifying and exudating the egg yolk (EY) oil. Meanwhile, pulsed pressure can change the shell and shell membrane microstructure as well as water distribution to facilitate gas and salt penetration. In conclusion, appropriate PPOD processing conditions (i.e., 180 kPa pressure, 7.5 min pressurization time followed by 40 s pressure‐releasing time) have been recommended for pickling duck egg. These parameters result in high processing efficiency and high product quality. Practical applications: The pulsed pressure osmotic dehydration (PPOD) technology uses pulsed pressure of osmotic solution to increase the pickling efficiency greatly. Our research can provide guidance for the further application of PPOD. And PPOD can also provide an effective way to replace the traditional pickling method. [ABSTRACT FROM AUTHOR]

Abstract: The physiochemical and microbiological properties of minced beef exposed to electron beam irradiation were studied during 15days of storage. Samples were irradiated at dose rates of 42, 90, 150, and 210 kGy/min from 2 kGy dose. The result showed that the total bacterial counts of nonirradiated groups were higher than treatment groups during the whole storage period. While the total bacterial counts of the treatment group were in the safety zone for the whole storage. Higher doses rate of electron beam irradiation resulted in significant increases in bactericidal efficacy. No significant difference was observed in the oxidation and surface color between 150 kGy/min treatment and control group from thiobarbituric acid reactive substances and carbonyl contents. This is the first study about the effect of dose rates on the microbiological quality of chilled meat. It provides the potential application for electron beam irradiation for the chilled meat. Practical applications: Irradiation technology is an important unit operation used for protecting against spoilage and pathogenic bacteria that produce deleterious changes, such as shortening the shelf life and loss of nutriment in foods. The results obtained in this work might be helpful in the preservation of chilled meat using electron beam irradiation technology. [ABSTRACT FROM AUTHOR]

Red cabbage ( Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties and is a promising resource for the functional food industry. Anthocyanin characterization of red cabbage is not a new topic, but the predominant anthocyanins have been co-eluted using high performance liquid chromatography (HPLC) because of their similar polarities, and it was difficult to achieve a baseline separation of anthocyanins in red cabbage. In the present paper, we optimized the separation of anthocyanins using a two-dimensional HPLC system (2DLC). Using a selective separation column, adjusting the switching time, and optimizing the elution program, seven anthocyanins were separated quickly with a good resolution, and identified via HPLC-mass spectrometry. Therefore, the 2DLC technique proved to be a powerful method of qualitative and quantitative analysis for the anthocyanins of red cabbage. Additionally, this method provides a good reference for the separation of acylated anthocyanins in fruits and vegetables. Practical Applications Red cabbage ( Brassica oleracea L. Var. Capiata L.) is a fresh edible vegetable abundant in acylated anthocyanins with high antioxidant properties, and is a promising resource for the functional food industry. This paper describes the development and evaluation of a two-dimensional HPLC system (2DLC) method for the separation of acylated anthocyanins from red cabbage, which provides a good reference for the separation of acylated anthocyanins in fruits and vegetables. And there are many thousands of scientists whose work involve flavonoids, and our work offers a clear example of how new analytical approaches can be employed to increase analytical resolution and therefore enable researchers to clarify previously ambiguous or confounding results. We believe our findings are of interest to readers in food analysis, post-harvest and storage physiology, and to plant biologists that are trying to solve biochemical questions that previous analytical methods have failed to address adequately. [ABSTRACT FROM AUTHOR]