The Influence on Storage Quality of Pleurotus Eryngii by 1-Methylcyclopropene Treatment

2014 ◽  
Vol 675-677 ◽  
pp. 1685-1690 ◽  
Author(s):  
Chun Yan Zhao ◽  
Li Wei Zhao ◽  
Yu Zhen Pi ◽  
Xi Wu ◽  
Fang Fei Ma
Keyword(s):  
Weight Loss ◽  
Loss Rate ◽  
Fruit Body ◽  
Storage Period ◽  
Pleurotus Eryngii ◽  
Control Group ◽  
Processing Conditions ◽  
Storage Quality ◽  
Weight Loss Rate

The paper is concerned with 1-MCP effect on post-harvest Pleurotus eryngii weight loss rate, polyphenol oxidase (PPO) activity and fruit body microstructure at different storage stage.The results showed that compared with control group, the weight loss rate and PPO activity were decreased by 5.94% and 37.38% ,and its microstructure had least change after 14d when treated with 0.3µL/L 1-MCP.The weight loss rate and PPO activity also decreased by 5.42% and 33.98% respectively with least change in fruit body microstructure after 14d when treated with 1-MCP for 24h. It proved that the optimal 1-MCP processing concentration is 0.3µL/L and the most appropriate processing time is 24h. These processing conditions slowed down the weight loss rate and browning level ,also reduced the change of fruit bodies microstructure and extended storage period

scholarly journals Biocontrol of Pear Postharvest Decay by Kombucha

2019 ◽  
Vol 47 (3) ◽  
Author(s):  
Junping TAN ◽  
Xian ZHOU ◽  
Shuiyuan CHENG ◽  
Zexiong CHEN ◽  
Yuanyuan GOU ◽  
...  
Keyword(s):  
Weight Loss ◽  
Electric Conductivity ◽  
Room Temperature ◽  
Loss Rate ◽  
Economic Benefits ◽  
Control Group ◽  
Pear Fruit ◽  
Weight Loss Rate ◽  
Post Harvest ◽  
Mda Content

Kombucha is sweetened, slightly alcoholic, and lightly effervescent tea drink. Its acidity inhibits the growth of harmful bacteria. Here, we studied effect of kombucha on post-harvest preservation of pear. The Hosui pears were soaked with the kombucha for 15 minutes, and in distilled water as the control, respectively. Superoxide dismutase (SOD), peroxidase (POD), malondialdehyde (MDA), hydrogen peroxide (H2O2), proline content, electric conductivity, weight loss rate and good fruit rate in pear were measured during storage at room temperature. The results showed that the kombucha could effectively prolong the storage time of pear fruit. The fruit quality of the treated group was 1.5 times higher than that of the control pear fruit when stored at room temperature for 18 days. The weight loss rate, MDA content and electric conductivity of the treatment group were lower than those of the control group during the whole storage period, indicating that kombucha can inhibit the transformation of polysaccharides such as starch and pectin, and delay the degradation of nutrients in the fruit, resulting in a decrease in weight loss rate, inhibition of membrane lipid peroxidation, reducing MDA content, electric conductivity, maintaining cell membrane stability, delaying pear fruit senescence. Kombucha can inhibit the content of H2O2 and proline, increase the activity of POD and SOD increase the storage stability of fruits. The purpose of this study was to elucidate the physiological mechanism of post-harvest preservation of pear by kombucha. The use of kombucha can prolong the supply period of pear, increase economic benefits and expand the market of pear.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

Study on Modified Atmosphere of Newhall Navel Orange by Different Packing Films

2013 ◽  
Vol 411-414 ◽  
pp. 3197-3200
Author(s):  
Ding Ai Cao ◽  
Dan Zhou Liu ◽  
Yao Yao Li ◽  
Ling Min Shen ◽  
Min Wang
Keyword(s):  
Citrus Sinensis ◽  
Loss Rate ◽  
Storage Temperature ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Navel Orange ◽  
Gas Composition ◽  
Storage Quality ◽  
Weight Loss Rate ◽  
C Storage

Taken Newhall navel oranges (Citrus sinensis Newhall) as materials, studied on the effectiveness of different packing films (0.025 mm PE, 0.015 mm KDM and 0.02 mm PVC) in navel orange modified atmosphere preservation. The result showed that at 4 °C storage temperature, compared to the 0.015 mm KDM and 0.02 mm PVC, 0.025 mm PE packing film had more effective for decreasing respiration rate, weight loss rate and decay rate during whole storage period of Newhall navel orange. After 150 days storage period, the gas composition within 0.025 mm PE was 17.70% O2 + 4.20% CO2, which provided a steady-state low O2 high CO2 gas environment for navel orange to achieve the best storage quality.

scholarly journals Influence of MAP on the Postharvest Quality of Glehnia littoralis Fr. Schmidt ex Miq.

Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 2052
Author(s):  
Hyang-Lan Eum ◽  
Mi-Hee Choi ◽  
Me-Hea Park ◽  
Jung-Soo Lee ◽  
Min-Sun Chang
Keyword(s):  
Weight Loss ◽  
Phenolic Compounds ◽  
Treatment Group ◽  
Loss Rate ◽  
Chilling Injury ◽  
Postharvest Quality ◽  
Weight Loss Rate ◽  
Low Temperature Storage ◽  
Glehnia Littoralis

In Korea, to prevent the extinction of Glehnia littoralis, a cultivation method to improve productivity is being studied and quality maintenance technology is required after harvest. The objective of this study was to determine the effect of MAP on the postharvest quality of G. littoralis. The control showed a weight loss rate of more than 5% after 3 days of storage and lost its marketability, whereas MAP treatment (PE or MPE) showed a weight loss rate of about 2–3% during storage for more than 30 days. In the control, MDA and electrolyte leakage increased due to chilling injury. The total chlorophyll content was low and remained constant until about 23 days of storage in the PE treatment group and 15 days in the MPE treatment group. Among the phenolic compounds, chlorogenic acid, rutin, isoquercetin, and nicotiflorin were maintained at significantly higher levels in the PE than in the MPE. In addition, bergapten showed a highly significant upward trend in the MPE, especially after 25 days of storage when the yellowing progressed. In conclusion, MAP treatment effectively maintains quality while minimizing lipid peroxidation and maintaining phenolic compounds during low-temperature storage after harvest of G. littoralis.

Synthesis and properties of a benzoxazine monomer containing maleimide and biphenyl groups

2021 ◽  
pp. 095400832199674
Author(s):  
Tao Guo ◽  
Yang Fan ◽  
Chang Bo ◽  
Zhang Qi ◽  
Han Tao ◽  
...  
Keyword(s):  
Weight Loss ◽  
Loss Rate ◽  
Proton Nuclear Magnetic Resonance ◽  
Significant Weight Loss ◽  
Scanning Calorimetry ◽  
Weight Loss Rate ◽  
Reaction Heat ◽  
H Nmr ◽  
Curing Reaction ◽  
Dsc Curves

Benzoxazine resin exhibits excellent properties and is widely used in many fields. Herein, the synthesis of a novel compound, the bis(2,4-dihydro-2 H-3-(4- N-maleimido)phenyl-1,3-benzoxazinyl)biphenyl (BMIPBB), has been reported, which was synthesized by reacting N-(4-aminophenyl)maleimide (APMI), formaldehyde, and 4,4’-dihydroxybiphenyl. 1,3,5-three(4-(maleimido)phenyl)-1,3,5-triazine (TMIPT) was formed as an intermediate during the reaction. The proton nuclear magnetic resonance (1H-NMR) and Fourier transform-infrared (FTIR) spectroscopy experiments were conducted to determine the structure of BMIPBB. BMIPBB was obtained as a reddish-brown solid in 40.1% yield. The thermal properties of BMIPBB were investigated using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) techniques. Analysis of the DSC curves revealed that the broad peak representing the release of curing reaction heat appeared in the temperature range of 140–330°C. The peak temperature was 242.59°C and the heat of the reaction was 393.82 J/g, indicating that the rate of the curing reaction was low and the heat of the reaction was high. Analysis of the TGA results revealed that the weight loss rate was 5% at 110°C. The monomer exhibited a significant weight loss in the range of 320–500°C. The compound lost 50% of its weight at a temperature of 427°C.

scholarly journals Factors Affecting Post-surgical Body Weight Loss Rate of Patients with Colorectal Cancer

2018 ◽  
Vol 33 (4) ◽  
pp. 605-609
Author(s):  
Hiroki YABE ◽  
Mizuki TSUKAMOTO ◽  
Shihomi TAKEUCHI ◽  
Sayaka ITO ◽  
Kan OMI ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Weight Loss ◽  
Body Weight ◽  
Loss Rate ◽  
Body Weight Loss ◽  
Weight Loss Rate ◽  
Factors Affecting

scholarly journals Effect of Gelatin Coated Rosemary Extract (Rosmarinus Officinalis L.) on the Quality of Refrigerated Duck Meat

2019 ◽  
Vol 39 (04) ◽  
Author(s):  
Kimia Banikarimi K Rai ◽  
Habibollah Mirzaei K Basu ◽  
Mohammad Farsi K Basu
Keyword(s):  
Storage Period ◽  
Edible Coating ◽  
Water Holding Capacity ◽  
Rosemary Extract ◽  
Control Group ◽  
Total Volatile ◽  
Psychrotrophic Bacteria ◽  
Rosmarinus Officinalis L ◽  
Water Holding

The effect of edible coating of gelatin (1, 2 and 3%) containing aqueous extract of rosemary (1% and 2%) on physiochemical (pH, total volatile nitrogen, peroxide values and water holding capacity) and microbiological (psychrotrophic) properties of duck fillet were evaluated. The pH of coated samples were significantly (plessthan0.05) lower than that of untreated sample. TVN (total volatile nitrogen) value increased with storage period in all the samples but coatings significantly decreased production of TVN compared to the control. Also the coatings decreased lipid oxidation of the meat as rosemary postponed primary oxidation of fillet, while this parameter in control group was sharply increased by time. WHC (water holding capacity) increased significantly (plessthan0.05) with storage period and level coatings. Coating had a significant reducing effect on growth of psychrotrophic bacteria during 9 days at 4°C. In conclusion, gelatin edible coating enriched with rosemary could retard chemical and microbial reactions related to spoilage of meat during refrigerated storage.

scholarly journals Weight Loss Intervention Before Total Knee Replacement: A 12-Month Randomized Controlled Trial

2019 ◽  
pp. 145749691988381 ◽  
Author(s):  
A. Liljensøe ◽  
J. O. Laursen ◽  
H. Bliddal ◽  
K. Søballe ◽  
I. Mechlenburg
Keyword(s):  
Quality Of Life ◽  
Weight Loss ◽  
Body Composition ◽  
Total Knee Replacement ◽  
Knee Replacement ◽  
Diet Group ◽  
Control Group ◽  
Weight Loss Intervention ◽  
Total Knee

Background and Aims: Obesity is an increasing problem in patients after total knee replacement. The aim of this study was to investigate whether a weight loss intervention before primary total knee replacement would improve quality of life, knee function, mobility, and body composition 1 year after surgery. Material and Methods: Patients scheduled for total knee replacement due to osteoarthritis of the knee and obesity were randomized to a control group receiving standard care or to an intervention group receiving 8-week low-energy diet before total knee replacement. Patient-reported quality of life, 6-Min Walk Test, and body composition by dual-energy X-ray absorptiometry were assessed before intervention for the diet group, and within 1 week preoperatively for both groups, and the changes in outcome from baseline to 1 year after total knee replacement were compared between groups. The number of participants was lower than planned, which might introduce a type-2 error and underestimate the trend for a better outcome after weight loss. Results: The analyses are based on a total of 76 patients, 38 in each group. This study showed major improvement in both study groups in quality of life and knee function, though no statistically significant differences between the groups were observed 1 year after total knee replacement. The average weight loss after 8-week preoperative intervention was 10.7 kg and consisted of a 6.7 kg reduction in fat mass. One year after total knee replacement, the participants in the diet group managed to maintain the weight reduction, whereas there was no change in the control group. Conclusion: The results suggest that it is feasible and safe to implement an intensive weight loss program shortly before total knee replacement. The preoperative intervention resulted in a 10% body weight loss, improved body composition, lower cardiovascular risk factors, and sustained s-leptin.

Exposure Test Results of Lu2Si2O7 in Combustion Gas Flow at High Temperature and High Speed

2004 ◽  
Author(s):  
Isao Yuri ◽  
Tohru Hisamatsu ◽  
Shunkichi Ueno ◽  
Tatsuki Ohji
Keyword(s):  
Weight Loss ◽  
Water Vapor ◽  
Partial Pressure ◽  
Gas Flow ◽  
Loss Rate ◽  
Gas Temperature ◽  
Weight Loss Rate ◽  
Combustion Gas ◽  
Vapor Partial Pressure ◽  
Water Vapor Partial Pressure

In order to understand recession behavior and the amount of recession of Lu2Si2O7 in the combustion gas flow, sintered Lu2Si2O7 specimens were manufactured by hot pressing and exposed under various combustion gas flow conditions (T = 1300–1500 °C, P = 0.3 MPa, V = 150 m/s, PH2O = 27–69 kPa, t = 10h). After the exposure tests, etch pits, which are assumed to form due to volatilization of SiO2 in the grain boundary phase, were observed at the surface of specimen. The amount of Lu2SiO5 phase at the surface of specimen increased with the increase of gas temperature or water vapor partial pressure. A corresponding decrease in the amount of Lu2Si2O7 phase was observed. Furthermore, by using the average weight loss rate for exposure times of ten hours, the influence of gas temperature and water vapor partial pressure on weight loss rate was examined, and the amount of recession under gas turbine conditions was calculated.

Aging Mechanism of Dam Concrete under the Action of Freeze-Thaw Damage

2014 ◽  
Vol 584-586 ◽  
pp. 2121-2124
Author(s):  
Yan Shi ◽  
Hua Quan Yang ◽  
Xiang Li ◽  
Jia Zheng Li
Keyword(s):  
Weight Loss ◽  
Elastic Modulus ◽  
Concrete Structure ◽  
Loss Rate ◽  
Hydration Products ◽  
Weight Loss Rate ◽  
Freeze Thaw ◽  
Aging Mechanism ◽  
Dam Concrete ◽  
Air Entrained Concrete

Aging mechanism of dam concrete under the action of freeze-thaw damage was analyzed by testing macro and micro performance. The results show that compressive, splitting tensile and flexural strengths reached 58.4%, 61.3% and 57.8% of the initial values after 150 cycles. Strength is the most sensitive indicator of freeze-thaw damage, followed by weight loss rate, relative dynamic elastic modulus and ultrasonic velocity. After freeze-thaw damage, concrete structure becomes loose, porous amount gradually increased and pore size especially over 25nm expanded. Microcracks not only exist in the hydration products, but also destroy the bubbles structure in air entrained concrete, which is the main cause of freeze-thaw damage.

Effects of Catalysts on Pyrolysis of Chlorella

2012 ◽  
Vol 433-440 ◽  
pp. 161-165
Author(s):  
Gui Ju Li ◽  
Ru Yu Zhao ◽  
Li Ping Bai
Keyword(s):  
Weight Loss ◽  
Loss Rate ◽  
Inorganic Compounds ◽  
Optimal Dosage ◽  
Maximum Weight ◽  
Weight Loss Rate ◽  
Two Factors ◽  
Catalytic Effects ◽  
Derivative Thermogravimetry ◽  
Maximum Weight Loss

Sodium compounds, Na2CO3，Na2SO4，NaCl, have been investigated with regard to their catalytic effects on chlorella pyrolysis by thermal analysis experiments. The influence of catalyst categories and dosage on chlorella pyrolysis were studied by the comparison and analysis of the TG（thermogravimetry）and DTG(derivative thermogravimetry) curves derived from tests of differential thermal balance of untreated chlorelal and chlorella mixed with three inorganic compounds of certain scale.The results show that the catalytic effect of the sodium compounds follow Na2CO3>Na2SO4>NaCl, Catalysts of Na2SO4，NaCl decreased the maximum weight loss rates while Na2CO3 increased them. And all the three additives lowered the pyrolysis temperature of chlorella，of which Na2CO3 made the highest conversion of chlorella pyrolysis. As the dosage of carbonate increased, the pyrolysis temperatures decreases and the maximum weight loss rate increases, but the conversion rate of chlorella pyrolysis decreases, considering these two factors, 5%wt is chosen as the optimal dosage of the catalysts.

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