Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries
Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C stora...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Meng, Xiangyong [verfasserIn] Song, Teng [verfasserIn] Chen, Chang [verfasserIn] Zhang, Huijuan [verfasserIn] Pan, Zhongli [verfasserIn] Wang, Jing [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2020 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food and bioprocess technology - New York, NY : Springer Science + Business Media, LLC, 2008, 13(2020), 11 vom: 01. Okt., Seite 1918-1928 |
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| Übergeordnetes Werk: |
volume:13 ; year:2020 ; number:11 ; day:01 ; month:10 ; pages:1918-1928 |
| Links: |
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| DOI / URN: |
10.1007/s11947-020-02525-7 |
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| Katalog-ID: |
SPR041625994 |
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| 520 | |a Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. | ||
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| 700 | 1 | |a Pan, Zhongli |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Jing |e verfasserin |4 aut | |
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10.1007/s11947-020-02525-7 doi (DE-627)SPR041625994 (SPR)s11947-020-02525-7-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Meng, Xiangyong verfasserin aut Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. Blueberry (dpeaa)DE-He213 Inert gases (dpeaa)DE-He213 Physiological metabolism (dpeaa)DE-He213 Anthocyanin (dpeaa)DE-He213 Senescence (dpeaa)DE-He213 Song, Teng verfasserin aut Chen, Chang verfasserin aut Zhang, Huijuan verfasserin aut Pan, Zhongli verfasserin aut Wang, Jing verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 11 vom: 01. Okt., Seite 1918-1928 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:11 day:01 month:10 pages:1918-1928 https://dx.doi.org/10.1007/s11947-020-02525-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 11 01 10 1918-1928 |
| spelling |
10.1007/s11947-020-02525-7 doi (DE-627)SPR041625994 (SPR)s11947-020-02525-7-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Meng, Xiangyong verfasserin aut Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. Blueberry (dpeaa)DE-He213 Inert gases (dpeaa)DE-He213 Physiological metabolism (dpeaa)DE-He213 Anthocyanin (dpeaa)DE-He213 Senescence (dpeaa)DE-He213 Song, Teng verfasserin aut Chen, Chang verfasserin aut Zhang, Huijuan verfasserin aut Pan, Zhongli verfasserin aut Wang, Jing verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 11 vom: 01. Okt., Seite 1918-1928 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:11 day:01 month:10 pages:1918-1928 https://dx.doi.org/10.1007/s11947-020-02525-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 11 01 10 1918-1928 |
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10.1007/s11947-020-02525-7 doi (DE-627)SPR041625994 (SPR)s11947-020-02525-7-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Meng, Xiangyong verfasserin aut Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. Blueberry (dpeaa)DE-He213 Inert gases (dpeaa)DE-He213 Physiological metabolism (dpeaa)DE-He213 Anthocyanin (dpeaa)DE-He213 Senescence (dpeaa)DE-He213 Song, Teng verfasserin aut Chen, Chang verfasserin aut Zhang, Huijuan verfasserin aut Pan, Zhongli verfasserin aut Wang, Jing verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 11 vom: 01. Okt., Seite 1918-1928 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:11 day:01 month:10 pages:1918-1928 https://dx.doi.org/10.1007/s11947-020-02525-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 11 01 10 1918-1928 |
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10.1007/s11947-020-02525-7 doi (DE-627)SPR041625994 (SPR)s11947-020-02525-7-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Meng, Xiangyong verfasserin aut Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. Blueberry (dpeaa)DE-He213 Inert gases (dpeaa)DE-He213 Physiological metabolism (dpeaa)DE-He213 Anthocyanin (dpeaa)DE-He213 Senescence (dpeaa)DE-He213 Song, Teng verfasserin aut Chen, Chang verfasserin aut Zhang, Huijuan verfasserin aut Pan, Zhongli verfasserin aut Wang, Jing verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 11 vom: 01. Okt., Seite 1918-1928 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:11 day:01 month:10 pages:1918-1928 https://dx.doi.org/10.1007/s11947-020-02525-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 11 01 10 1918-1928 |
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10.1007/s11947-020-02525-7 doi (DE-627)SPR041625994 (SPR)s11947-020-02525-7-e DE-627 ger DE-627 rakwb eng 660 ASE 58.34 bkl Meng, Xiangyong verfasserin aut Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries 2020 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. Blueberry (dpeaa)DE-He213 Inert gases (dpeaa)DE-He213 Physiological metabolism (dpeaa)DE-He213 Anthocyanin (dpeaa)DE-He213 Senescence (dpeaa)DE-He213 Song, Teng verfasserin aut Chen, Chang verfasserin aut Zhang, Huijuan verfasserin aut Pan, Zhongli verfasserin aut Wang, Jing verfasserin aut Enthalten in Food and bioprocess technology New York, NY : Springer Science + Business Media, LLC, 2008 13(2020), 11 vom: 01. Okt., Seite 1918-1928 (DE-627)566012294 (DE-600)2425455-1 1935-5149 nnns volume:13 year:2020 number:11 day:01 month:10 pages:1918-1928 https://dx.doi.org/10.1007/s11947-020-02525-7 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 58.34 ASE AR 13 2020 11 01 10 1918-1928 |
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English |
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Enthalten in Food and bioprocess technology 13(2020), 11 vom: 01. Okt., Seite 1918-1928 volume:13 year:2020 number:11 day:01 month:10 pages:1918-1928 |
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Blueberry Inert gases Physiological metabolism Anthocyanin Senescence |
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Food and bioprocess technology |
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Meng, Xiangyong @@aut@@ Song, Teng @@aut@@ Chen, Chang @@aut@@ Zhang, Huijuan @@aut@@ Pan, Zhongli @@aut@@ Wang, Jing @@aut@@ |
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2020-10-01T00:00:00Z |
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The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. 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Meng, Xiangyong |
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Meng, Xiangyong ddc 660 bkl 58.34 misc Blueberry misc Inert gases misc Physiological metabolism misc Anthocyanin misc Senescence Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries |
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660 ASE 58.34 bkl Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries Blueberry (dpeaa)DE-He213 Inert gases (dpeaa)DE-He213 Physiological metabolism (dpeaa)DE-He213 Anthocyanin (dpeaa)DE-He213 Senescence (dpeaa)DE-He213 |
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ddc 660 bkl 58.34 misc Blueberry misc Inert gases misc Physiological metabolism misc Anthocyanin misc Senescence |
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Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries |
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Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries |
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evaluation of pressurized inert gas treatments on the postharvest quality of blueberries |
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Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries |
| abstract |
Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. |
| abstractGer |
Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. |
| abstract_unstemmed |
Abstract This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly (P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries. |
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| title_short |
Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries |
| url |
https://dx.doi.org/10.1007/s11947-020-02525-7 |
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| author2 |
Song, Teng Chen, Chang Zhang, Huijuan Pan, Zhongli Wang, Jing |
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Song, Teng Chen, Chang Zhang, Huijuan Pan, Zhongli Wang, Jing |
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| doi_str |
10.1007/s11947-020-02525-7 |
| up_date |
2024-07-03T22:55:59.335Z |
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| score |
7.403078 |