柑橘类水果富含酚类化合物，对人体具有多种健康益处。然而，很少有研究关注这类水果在采后贮藏过程中酚类化合物的变化。本研究对低温贮藏和留树保鲜12周的Tarocco血橙的酚类含量、成分和抗氧化活性进行了动态监测，并通过评估苯丙烷途径相关酶活性和基因表达探讨了血橙酚类化合物变化机制。结果表明，黄烷酮是血橙中主要酚类化合物，两种贮藏方式主要通过促进酚酸的积累从而提高总酚含量，并在第12周达到最大值。留树保鲜血橙的酚类含量和抗氧化性要高于低温贮藏血橙。此外，苯丙烷途径相关酶活性和基因表达结果显示，贮藏期间血橙中酚类物质的积累与苯丙烷途径的激活具有高度相关性。以上结果表明，从酚类化合物的角度来看，留树保鲜储存是延长血橙供应期的一种潜在有效方式。

采后新鲜金针菇孢含水量高，质地脆嫩，仍具有较高的生理活性和呼吸作用，从而极易发生衰老和品质劣化。本研究使用1-甲基环丙烯（1-MCP）和聚丙烯（PP）保鲜盒处理金针菇，分析了金针菇在贮藏过程中木质化和软化的变化情况。主要研究结果如下：PP保鲜盒包装能有效地延长金针菇的贮藏时间；1-MCP处理、PP保鲜盒包装及两种处理组合均能显著抑制木质素的积累，并降低纤维素、果胶含量，对木质化及软化相关酶（苯丙氨酸解氨酶（PAL）、肉桂醇脱氢酶（CAD）、纤维素酶（Cx）、果胶甲基酯酶（PME）和聚半乳糖醛酸（PG）活性有一定的抑制作用。其中，PP保鲜盒包装的抑制效果高于1-MCP处理，且两种处理组合效果最好。透射电镜（TEM）和扫描电镜（SEM）结果表明，PP保鲜盒包装和1-MCP处理相结合能有效地保持金针菇细胞结构的完整性和稳定性，防止质膜分离及细胞膜破裂。转录水平分析结果表明，PP保鲜盒包装和1-MCP处理相结合，能明显影响金针菇木质化和软化相关酶基因的表达。综上，1-MCP和PP保鲜盒包装可以有效的延缓金针菇在贮藏过程中的木质化和软化现象，延长贮藏期。

An experimental study was performed to determine the characteristics and drying process of mushroom (Lentinus edodes) by 6 different hot-air drying methods namely isothermal drying, uniform raise drying, non-uniform raise drying, uniform intermittent drying, non-uniform intermittent drying and combined drying. The chemical composition (dry matter, ash, crude protein, crude fat, total sugars, dietary fiber, and energy), color parameters (L, a*, b*, c*, and h0) and rehydration capacities were determined. Among all the experiments, non-uniform intermittent drying reached a better comprehensive results due to the higher chemical composition, better color quality associated with high bright (26.381±5.842), high color tone (73.670±2.975), low chroma (13.349±3.456) as well as the highest rehydration (453.76% weigh of dried body). Nine kinds of classical mathematical model were used to obtained moisture data and the Midili-kucuk model can be described by the drying process with the coefficient (R2 ranged from 0.99790 to 0.99967), chi-square (χ2 ranged from 0.00003 to 0.00019) and root mean square error (RMSE ranged from 0.000486 to 0.0012367).

The extracts from hulls, brans and flours of Fagopyrum esculentum Möench (FEM, three varieties) and Fagopyrum tartaricum L. Gaerth (FTG, seven varieties) were screened for free and bound phenolic content or total phenolic content (TPC), as well as 1,1 diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging activity and reducing power. Free phenolics were predominant in buckwheat hulls, brans and flours. FEM hulls extract exhibited the highest reducing power and DPPH free radical scavenging activity with the average EC50 84.54 μg mL-1 and IC50 11.54 μg mL-1 respectively, FTG brans extract had the highest average TPC (24.87 mg GAE g-1 DW), and FEM flours extract showed the lowest TPC, reducing power and radical scavenging activity. Furthermore, the correlations among TPC, DPPH free radical scavenging activity and reducing power of all the samples were investigated. The rank correlation coefficient (rs) between reducing power and DPPH free radical scavenging activity of buckwheat hulls, between TPC and DPPH free radical scavenging activity of buckwheat flours were 0.76 and 0.79, respectively (P<0.05). However, there is no significant correlation between the remaining indexes of hulls and flours, as well as the ten buckwheat brans. This result indicated that some non-phenolic compounds also contributed to the total antioxidant activity in hulls, brans and flours of buckwheats. This study demonstrated that buckwheat hulls and brans, rather than flours, are good source of antioxidants.