A5083652124- Postharvest Quality and Shelf Life Management
- Essential Oils and Antimicrobial Activity
- Piperaceae Chemical and Biological Studies
- Phytochemicals and Antioxidant Activities
- Plant Parasitism and Resistance
- Nematode management and characterization studies
- Plant Physiology and Cultivation Studies
- Botanical Research and Chemistry
- Plant Toxicity and Pharmacological Properties
- Natural Antidiabetic Agents Studies
- Nanocomposite Films for Food Packaging
- Plant responses to water stress
- Date Palm Research Studies
- Ginger and Zingiberaceae research
- Biochemical Analysis and Sensing Techniques
- Plant Stress Responses and Tolerance
- Medicinal Plants and Neuroprotection
Hainan University
2022-2023
State Key Laboratory of Food Science and Technology
2022
Black pepper essential oil has the same disadvantages as other plant oils, such volatilization, high sensitivity to light and heat poor water solubility, which leads great limitations in application. This study improved stability antibacterial properties of black (BPEO) based on a nano-emulsification process. Tween 80 was selected emulsifier prepare BPEO nanoemulsion. Gas chromatograph - mass spectrometer (GC-MS) used analyze composition BPEO, d-limonene main component (37.41%). After...
In the most chilling-sensitive fruits and vegetables, usually, lower storage temperature, more serious symptoms of chilling injury (CI). As one special cases, papaya at 1℃ show slighter CI than those higher temperature. Such abnormal phenomenon has not received enough attention its mechanism is clear. The present study investigated difference severity sugar metabolism in when stored between 6℃. results showed that index preserved 1°C was markedly fruit 6°C, which accompanied by content...
Generally, the lower temperature and/or longer duration of low temperature, more serious chilling injury (CI) symptom appears in fruit. However, our previous study showed that higher storage (6°C) resulted a CI papaya fruit compared to stored at 1°C, which could be viewed as an abnormal behavior. This investigated antioxidant responses existed behavior Compared 6°C, enzyme activities was 1°C were maintained level while circulatory metabolism ascorbate-glutathione cycle (AsA-GSH) vigorous...
This study improved the stability and antibacterial properties of black pepper essential oil (BPEO) based on a nano-emulsification process. Tween 80 was selected as emulsifier to prepare BPEO nanoemulsion. GC-MS used analyze composition BPEO, which D-limonene main component (37.41 %). After emulsification, nanoemulsion obtained (droplet size 11.8 nm). The water solubility emulsions at 25 °C were also with decreasing particle size. Antimicrobial common foodborne pathogens (Colletotrichum...