The influence factors such as microwave power, vacuum degree and temperature were investigated using the color L*, thiosulfinate content, rehydration ratio and comprehensive score of garlic slices as responses. The microwave vacuum drying (MVD) parameters of garlic slices were optimized by response surface methodology. The electronic nose was used to compare the flavor differences between fresh garlic and dried garlic slices. The results showed that the drying curve and rate curve of MVD garlics accorded with the drying characteristics of foods, the optimum MVD conditions of garlic slices were microwave power 260 W, vacuum degree 81 kPa, and temperature 49.5 °C. Under these conditions, the color L*, the thiosulfinate content, the rehydration ratio and the comprehensive score of garlic slices were 82.26, 3.0378 mg/100 g, 2.796 and 0.9265, respectively. The principal component analysis results of electronic nose demonstrated that there was no difference in the composition between the dried garlic slices and fresh garlic, while the linear discriminant analysis of electronic nose could distinguish them. There was no significant difference in the volatile components of dried garlic slices under different drying conditions. Therefore, MVD process could be an effective drying method and quite suitable for garlic. 

Drying characteristics, quality changes, parameters optimization and flavor analysis for microwave vacuum drying of garlic (Allium sativum L.) slices

The current novel study aims was to development and characterization of gum based (guar gum: almond gum) composite formulations with or without addition of oregano essential oils to extend the shelf life of okra at ambient condition. In this study, the optimized composite of guar gum: almond gum (75:25 V/V) prepared with addition of different concentrations (0.05, 0.1 and 0.15 % (V/V) of oregano essential oils to study their physicochemical, rheological, antimicrobial and particle size & zeta potential distribution. In addition, the effects of prepared edible coatings on shelf-life of okra vegetables were also investigated by assessing their postharvest quality attributes at ambient (23 °C) storage up to 7 days storage. The results revealed, increasing concentration of essential oils in composite coating significantly increased in pH, TSS, particle size, antimicrobial (Apergillus. niger, Escherichia coli, Staphylococcus aureus) activity respectively. Furthermore, the increasing EOs improved viscosity (n) and stability of the coatings matrix. In addition, the applications of guar gum (0.25 %): almond gum (0.5 %) composite ratio (75,25) with oregano essential oils exhibited excellent properties and potential to maintain the postharvest characteristics of okra throughout the storage period. The results of this study revealed that the addition of higher concentration (0.15 %) of essential oils in composite formulation of 75 % guar gum +25 % almond gum (03) showed higher value of pH (5.45), antioxidant activity (20.87 %), particle size (899.1 nm), zeta potential (-8.6 mV), polydispersity index (50.6 %) and higher antimicrobial activity against E.coli (19 mm), S. aureus (29 mm) and A. niger (35 mm) as compared to other formulations. Therefore, the lower composite formulation (01) with lower concentration (0.05 %) of oregano essential oil was found most effective formulation to maintain the shelf life of okra for up to 4 days as compared to other treated and control okra samples at ambient temperature by retarded the weight loss (12.74 %), maintained higher firmness (0.998 N), lower respiration rate (484.32 ml Co2/kg/h) respectively on 7 days of storage. The microbial load in the okra samples treated with different guar gum: almond gum composite showed lower microbial load in terms of total plate count and yeast & mold counts as compared to control samples. Samples treated with O3 coating showed lowest TPC (0.1 × 108 cfu/g) and YMC (6.63 × 106 cfu/g) followed by O2 (0.48 × 108 cfu/g, 7.9 × 106 cfu/g) and O1 (0.78 × 108 cfu/g, 9.45 × 106 cfu/g) respectively on 6rd day of storage, overall results indicated that the application of composite coating with different concentrations of oregano essential oils were effective to maintained postharvest shelf life of okra up to 4 days at ambient condition. 

Formularization and characterization of guar gum and almond gum based composite coating and their application for shelf-life extension of okra (Hibiscus esculentus).

This study aims to evaluate the pork meat quality after ultrasonic brining at different frequencies, thereby providing a more comprehensive understanding of the effects of ultrasound marination on meat. The texture profile analysis showed that ultrasonic curing at various frequencies significantly improved the textural properties of samples, especially at 26.8 kHz, resulting in a reduction of tenderness, hardness, and chewiness values by 44%, 43%, and 44%, respectively. The cooking loss of samples marinated by ultrasound decreased from 27% without ultrasonic treatment to 22%, indicating a significant improvement in water-holding capacity, while the changes in pH had only a subtle impact on pork quality. Meanwhile, the color of pork became more rosy hue due to decreased L 

Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds

The objective of this study was to evaluate the antioxidant capacity by spectrophotometric methods, the 

Chemical, antioxidant, and antifungal analysis of oregano and thyme essential oils from Ecuador: Effect of thyme against Lasiodiplodia theobromae and its application in banana rot

Phenylpropanoid pathway mediated the defense response of ‘Korla’ fragrant pear against Alternaria alternata infection

Okra has received extensive attention due to its high nutritional value and remarkable functional characteristics, but postharvest diseases have severely limited its application. It is important to further explore the methods and potential methods to control the postharvest diseases of okra. In this study, Colletotrichum fioriniae is the major pathogen that causes okra anthracnose, which can be isolated from naturally decaying okra. The pathogenicity of C. fioriniae against okra was preliminarily verified, and the related biological characteristics were explored. At the same time, an observational study was conducted to investigate the in vitro antifungal effect of thymol edible coating (TKL) on C. fioriniae. After culturing at 28 °C for 5 days, it was found that TKL showed an obvious growth inhibition effect on C. fioriniae. The concentration for 50% of the maximal effect was 95.10 mg/L, and the minimum inhibitory concentration was 1000 mg/L. In addition, it was found that thymol edible coating with a thymol concentration of 100 mg/L (TKL100) may cause different degrees of damage to the cell membrane, cell wall, and metabolism of C. fioriniae, thereby inhibiting the growth of hyphae and causing hyphal rupture. Refer to the results of the in vitro bacteriostatic experiment. Furthermore, the okra was sprayed with TKL100. It was found that the TKL100 coating could significantly inhibit the infection of C. fioriniae to okra, reduce the rate of brown spots and fold on the okra surface, and inhibit mycelium growth. In addition, the contents of total phenols and flavonoids of okra treated with TKL100 were higher than those of the control group. Meanwhile, the activities of phenylalaninammo-nialyase, cinnamic acid-4-hydroxylase, and 4-coumarate-CoA ligase in the lignin synthesis pathway were generally increased, especially after 6 days in a 28 °C incubator. The lignin content of TKL-W was the highest, reaching 65.62 ± 0.68 mg/g, which was 2.24 times of that of CK-W. Therefore, TKL may promote the synthesis of total phenols and flavonoids in okra, then stimulate the activity of key enzymes in the lignin synthesis pathway, and finally regulate the synthesis of lignin in okra. Thus, TKL could have a certain controlling effect on okra anthracnose.

/pdf/thymol-edible-coating-controls-postharvest-anthracnose-by-2gtfwt04.pdf

Thymol Edible Coating Controls Postharvest Anthracnose by Regulating the Synthesis Pathway of Okra Lignin

In order to improve the drying quality and obtain a crispy texture of papaya slices, microwave vacuum drying (MVD) was studied in this research. The effects of different slice thickness (3, 6, 9, 12 mm), microwave power density (6, 8, 10, 12 W/g), drying temperature (50, 55, 60, 65, 70°C), and vacuum degree in relative pressure (−75, −80, −85, −90 kPa) on the drying characteristics and comprehensive quality of papaya slice were discussed. The Box–Behnken central combination experiments were designed and the response surface optimization analysis was carried out. According to the results of the response surface experiments, the impact factors during papaya slices drying on the comprehensive score were ranked from largest to smallest as follows: microwave power density, vacuum degree, and drying temperature. The fragility and hardness of papaya slices showed an upward trend with the increase of thickness. The optimum technologic parameters were set at the microwave power density of 10 W/g, vacuum degree of −90 kPa, drying temperature of 54.58°C, and slice thickness of 6 mm. The comprehensive score F can be up to the maximum value of 8.80 with the deviation from the verification test of 4.4%, and the papaya slices with obvious pore structure and remarkable crispness were obtained. Novelty impact statement Microwave vacuum drying technology combines the advantages of microwave drying and vacuum drying, which has remarkable drying efficiency through internal heating and promotes the slices to form a crispy texture. In this work, the influence of different factors on the fragility and hardness quality of papaya chips were explored firstly. Increasing drying temperature has no significant influence on the fragility and hardness value. Meanwhile, the hardness value went up while the fragility fluctuated slightly as the power density was added. The variation trend of papaya porosity microstructure gradually expanded with the increase of vacuum degree. The results provided theoretical support for the application of microwave vacuum drying technology in papaya crisp chips. 

Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying

Sour bamboo shoot is a traditional Chinese fermented vegetable food. The traditional pickling method of sour bamboo shoots has the disadvantages of being time-consuming, inhomogeneous, and difficult to control. Pulsed vacuum pressure pickling (PVPP) technology uses pulsed vacuum pressure to enhance the pickling efficiency significantly. To demonstrate the effects of salt content and PVPP technical parameters on the fermentation of bamboo shoots, the sample salinity, pH value, color, crunchiness and chewiness, nitrite content, and lactic acid bacteria content during the pickling process were investigated. The salt content inside the bamboo shoots gradually increased to the equilibrium point during the pickling process. The pickling efficiency of bamboo shoots under PVPP technology increased by 34.1% compared to the traditional control groups. Meanwhile, the uniform salt distribution under PVPP technology also obtained better performance in comparison with the traditional groups. The pH value declined slowly from 5.96 to 3.70 with the extension of pickling time and sour flavor accumulated progressively. No significant differences were found in the color values (L*, a*, and b*) and the crunchiness of the bamboo shoot under different salt solution concentrations, vacuum pressure, and pulsation frequency ratio conditions. Colony-forming unit of lactic acid bacteria (CFU of LAB) decreased, to begin with, and then increased until the 6th day, followed by a declining trend in volatility. The nitrate content of bamboo shoots samples under PVPP treatments did not exceed the safety standard (<20 mg/kg) during the whole fermentation process, which proves the safety of PVPP technology. In conclusion, PVPP technology can safely replace the traditional method with better quality performance. The optimal PVPP processing conditions (vacuum pressure 60 kPa, 10 min vacuum pressure time vs. 4 min atmospheric pressure time, salt solution concentration 6%) have been recommended for pickling bamboo shoots with high product quality.

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots

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Thymol Edible Coating Controls Postharvest Anthracnose by Regulating the Synthesis Pathway of Okra Lignin

Drying characteristics and quality optimization of Papaya crisp slices based on microwave vacuum drying

Enhanced mass transfer of pulsed vacuum pressure pickling and changes in quality of sour bamboo shoots