2,6-二氯靛酚钠动力学分光光度法测定西红柿及草莓中的抗坏血酸

本文提出用2，6－二氯靛酚纳（以下简写DIS）作氧化剂动力学分光光度测定L－抗坏血酸的新方法。DIS与L－抗坏血酸混合．在固定时间间隔于611nm处测得吸光度A值的变化（△A／△t）与抗坏血酸含量成线性关系。线性范围为0～12mg／L。在样品处理时采用偏磷酸作为提取剂，以减缓抗坏血酸被氧化的速度结果表明，该方法有较高灵敏度，且操作简便，试剂易得，容易推广，是测定水果和蔬菜中L-抗坏血酸的好方法。     

液相色谱-四极杆飞行时间质谱法快速测定草莓中6种植物生长调节剂的残留量

建立了高效液相色谱-四极杆飞行时间串联质谱(HPLC-Q TOF MS)快速检测草莓中2,4-滴、对氯苯氧乙酸、3-吲哚丁酸、氯吡脲、脱落酸、玉米素6种植物生长调节剂的分析方法。样品采用QuEChERS方法(Quick, Easy, Cheap, Effective, Rugged and Safe method)进行前处理(乙腈提取,C18吸附剂净化),采用Eclipse XDB-C8色谱柱(150 mm×4.6 mm, 5 μm),以乙腈-5 mmol/L乙酸铵-0.1%(v/v)甲酸水溶液为流动相,梯度洗脱,Q TOF MS电喷雾负离子模式分析检测。在全扫描采集模式下,以准分子离子峰的峰面积定量,以化合物的精确质量数定性。在Target MS/MS采集模式下,通过碎片离子的精确质量数进一步确证化合物。各化合物在0.005～1.0 mg/L范围内均呈现良好的线性关系,相关系数均大于0.99。6种化合物的检出限为1～5 μg/kg,添加回收率为87%～107%,相对标准偏差(RSD)均小于10%(n=6)。本方法简便快捷,选择性好,灵敏度高,可满足国内外现行法规的限量要求。     

Antibacterial and Antifungal Studies of Biosynthesized Silver Nanoparticles against Plant Parasitic Nematode Meloidogyne incognita,Plant Pathogens Ralstonia solanacearum and Fusarium oxysporum

The possibility of using silver nanoparticles (AgNPs) to enhance the plants growth, crop production, and control of plant diseases is currently being researched. One of the most effective approaches for the production of AgNPs is green synthesis. Herein, we report a green and phytogenic synthesis of AgNPs by using aqueous extract of strawberry waste (solid waste after fruit juice extraction) as a novel bioresource, which is a non-hazardous and inexpensive that can act as a reducing, capping, and stabilizing agent. Successful biosynthesis of AgNPs was monitored by UV-visible spectroscopy showing a surface plasmon resonance (SPR) peak at ~415 nm. The X-ray diffraction studies confirm the face-centered cubic crystalline AgNPs. The scanning electron microscopy (SEM) and transmission electron microscopy (TEM) techniques confirm the rectangular shape with an average size of ~55 nm. The antibacterial and antifungal efficacy and inhibitory impact of the biosynthesized AgNPs were tested against nematode, Meloidogyne incognita, plant pathogenic bacterium, Ralstonia solanacearum and fungus, Fusarium oxysporum. These results confirm that biosynthesized AgNPs can significantly control these plant pathogens.     

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.     

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended.     

Residues,dissipation and risk evaluation of spiroxamine in open-field-grown strawberries using liquid chromatography tandem mass spectrometry

The dissipation dynamic and residues of spiroxamine in open-field-grown strawberries were determined using liquid chromatography tandem mass spectrometry (LC–MS/MS). Spiroxamine application was performed according to Egyptian good agricultural practices recommendation. A QuEChERS-based extraction method along with direct analysis with an LC–MS/MS analytical method were optimized and validated, and the specificity of the techniques used was considered satisfactory. Good linearity (R² > 0.999) was obtained for spiroxamine within the range of 0.001–0.1 μg/ml. The mean recoveries varied between 97.1 and 108.2%, with inter- and intra-day precision (RSD) <4.9%. The limit of quantitation for spiroxamine was 0.001 mg/kg. The results indicated that spiroxamine degradation in strawberry followed first–order kinetics (R² > 0.9929) with an estimated half-life value of 4.71 days. Considering the Australian maximum residue limit (0.05 mg/kg) in strawberry and based on the results from residue trials with a preharvest interval of 14 days for strawberry, compliance can be expected. The present results could provide guidance to fully evaluate the risks of spiroxamine residues, preventing any potential health risk to consumers.     

Multielement Analysis of South Serbian Strawberry Cultivars by Inductively Coupled Plasma—Optical Emission Spectrometry

The contents of 17 elements in thirteen strawberry cultivars grown in the five districts of Southern Serbia were determined using inductively coupled plasma optical emission spectrometry (ICP-OES). The most abundant elements are K (875–1148 mg?·?kg^?1 fresh weight), P (307–664 mg?·?kg^?1 fresh weight), Ca (192–256 mg?·?kg^?1 fresh weight), and Mg (111–189 mg?·?kg^?1 fresh weight) in all samples. Strawberries were also found to be a good source of Sr (8.05–18.6 mg?·?kg^?1 fresh weight) and Fe (3.09–10.4 mg?·?kg^?1 fresh weight). The contents of As and Cd were below the detection limit (0.0828 mg?·?kg^?1 and 0.0205 mg?·?kg^?1, respectively) in all strawberry samples, while the contents of Ni, Cr, and Cu were below the recommended tolerable levels proposed by Joint Food and Agriculture Organization of the United Nations and World Health Organization Expert Committee on Food Additives, and did not a pose a health risk for the consumer. The application of Duncan’s test showed significant differences between contents of analyzed elements in all strawberry cultivars. The highest mean levels of analyzed elements were detected in strawberries grown in the Topli?ki, Jablani?ki, and P?injski districts. The spike recovery test was used to verify the accuracy of the method, and the spike recovery was in the range 93.8–107.8%. The contents of the metals in strawberry samples were also comparable with values previously reported in the literature.     

Changes in Volatile Compounds in Short-Term High CO2-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage

‘Seolhyang’ strawberry is harvested before it is fully ripened and treated with CO₂ to extend the shelf-life. However, the volatile changes in the ‘Seolhyang’ strawberry after short-term CO₂ treatment have not been investigated, although the volatile profile is an important quality attribute. Herein, we investigated the effect of short-term high CO₂ treatment on the changes in the composition of volatile compounds in ‘Seolhyang’ strawberries at two ripening stages (i.e., half-red and bright-red) during cold storage using headspace solid-phase microextraction and gas chromatography-mass spectrometry. Furthermore, the effect of CO₂ treatment on fruit quality with respect to the aroma was investigated. A total of 30 volatile compounds were identified. Storage increased the volatile compound concentrations, and the total concentration of volatiles in the CO₂-treated strawberries was lower than that of the untreated strawberries during storage. The production of some characteristic strawberry volatiles (e.g., 4-methoxy-2,5-dimethyl-3(2H)-furanone) was inhibited in CO₂-treated strawberries. However, CO₂ treatment helped maintain the concentrations of hexanal and 2-hexenal, which are responsible for the fresh odor in strawberries. Interestingly, CO₂ treatment suppressed the production of off-odor volatiles, acetaldehyde, and hexanoic acid during strawberry storage. Thus, short-term CO₂ treatment may help maintain the fresh aroma of strawberries during cold storage.     

Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity

The natural antioxidant hydroxytyrosol (HT) was used to functionalize a strawberry puree. The effect of the antioxidant on the stability of the two bioactive forms of vitamin C (ascorbic acid-AA and dehydroascorbic acid-DHAA) in strawberry puree stored at 4 °C, compared with the effect on a model system of AA in water, was investigated. In the absence of HT, the concentration of vitamin C in strawberry puree decreased but not in the model system. Low concentrations of HT in strawberry puree (0.05 and 0.1 mg HT/g puree) stabilized vitamin C and improved its antioxidant activity. However, at high concentrations of HT (from 0.5 mg HT/g puree), although the antioxidant activity improved, degradation of vitamin C occurred. Therefore, the concentration of HT used to obtain a functionalized strawberry puree it is very important. An adequate concentration increases the antioxidant activity and protects vitamin C from degradation, developing a functional food. However, an inadequate concentration of HT affects the vitamin C content, which is essential for the human diet because it cannot be biosynthetized by the organism.     

A two-stage process with temperature-shift for enhanced anthocyanin production in strawberry cell suspension cultures

A two-stage process with temperature-shift has been developed to enhance the anthocyanin yield in suspension cultures of strawberry cells. The effect of the temperature-shift interval and the shift-time point was investigated for the optimization of this strategy. In this process, strawberry cells were grown at 30℃ (the optimum temperature for cell growth) for a certain period as the first stage, with the temperature shifted to a lower temperature for the second stage. In response to the temperature shift-down, anthoeyanin synthesis was stimulated and a higher content could be achieved than that at both boundary temperatures but cell growth was suppressed. When the lower boundary temperature was deereased, cell growth was lowered and a delayed, sustained maximum anthocyanin content was achieved. Anthocyanin synthesis was strongly influeneed by the shift-time point but cell growth was not. Consequently, the maximum anthocyanin content of 2.7 mg(?)g-fresh cell~(-1) was obtained on day 9 by a temperature-