The microbial diversity of the post-fermentation samples after 10 days showed minimal changes, but after 20 days, the microbial diversity across all treatments showed a trend toward similarity, with a high Weissella content in all samples.
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The stability of catechins also exhibits a decreasing trend at pH levels exceeding 4, with the highest instability observed at pH values greater than 8 [ 164 , 167 ].
From the figure, it can be observed that substances with specific aromatic properties, such as xylitol (fruit-like aroma) and methyl benzoate (wintergreen and ylang-ylang oil aroma), showed a decreasing trend after storage, whereas off-flavour compounds like hexanal exhibited an increasing trend.
Statistical significance was defined as p < 0.05, and highly significant differences were defined as p < 0.01. 3.
Response of the MGPAs to the Overall Policy of Increasing Grain Production From 1985–2004 to 2004–2023, the sensitivities of provinces in the MGPAs displayed an increasing trend in both phases ( Figure 3 a), indicating that their grain production was responsive to the overall policy of increasing grain production.
Taking stored corn as an example, after ozone treatment, the inhibition rate of fungi showed a trend of rising and then leveling off with the increase in ozone treatment concentration.
When the ozone treatment time is less than 40 min, the inhibition rate shows an increasing trend, peaking at 57.62% at the 40 min mark.
Influence of Genotype, Ripening, and Thermal Processing on Antioxidant Capacity All conducted antioxidant tests showed a trend of increasing values with fruit ripening.
The total investigated carotenoid content (TICC) (i.e., capsanthin + lutein/zeaxanthin + β-cryptoxanthin + β-carotene) ( Table 2 ) generally followed an increasing trend with ripening across all genotypes, while the decrease was observed in Ajvar.
In contrast, linalool oxide (pyranoid), benzyl alcohol, and phenylacetaldehyde presented higher contents in JGY and JX, with an increasing trend in both FJG and FJX compared to Fud.
A decreasing trend was observed in the control and treatment groups, and obvious browning and gradual wilting began at 9 d in CK + PE and H 2 + PE groups, with more obvious softening of the mushrooms upon completion of storage; after 15 d, the sensory score was 31.03 and 34.31, respectively, which represented a loss of commercial value.
It has become an important trend in the development of edible mushroom preservation technology and has extensive application prospects in postharvest preservation of fruit and vegetables, attracting widespread attention from researchers [ 16 , 19 ].
The H 2 O 2 content showed an increasing trend and then decreased, showing a decrease after 12 d of storage, and the H 2 O 2 content in H 2 + NA was continuously at a low level.
As indicated in Table 5 , the model F-value was 66.83, and p < 0.0001, signifying that the model was highly significant, indicating the effectiveness of the model.
After intragastric glucose administration, blood glucose levels in all groups showed an increasing trend in the first 15 min.
[ 22 ] observed a decrease in the total free amino acids during the fermentation of dried longan, and individual amino acids showed a decreasing trend.
[ 58 ] reported an increasing trend in TPC during the 7-day storage of yogurt, both with and without lotus leaf.
The results showed that the two groups showed a trend of separation at the level of PC1.
An increasing trend is observed in the cumulative undersized particle curve; however, this trend is not always continuous, as, for example, we have seen with the material at the bottom of the grinding section filter.
[ 134 ] identified an appreciable amount of phenolic compounds in raisins and established that raisins are an important source of polyphenols and that there may be significant differences between species or cultivars.
Despite the fact that Haliotis discus hannai has been acclimatized in the south for many years, being out of its natural habitat and frequent extreme weather events have led to low survival rates during the summer in Fujian coastal areas in recent years, with an increasing trend of high mortality rates, which has become one of the main issues hindering the development of abalone aquaculture in the province [ 5 ].
With the increase in pH, both the fluorescence intensity and inhibition rate showed a trend of first increasing and then decreasing.
According to the analysis of physical and chemical properties, with increasing fermentation time, the pH value in the fermentation environment gradually decreased, the total acid content was not detected until the final measurement of 0.34 g/ (100 g SFR), the total sugar content was not detected until the final measurement of 33 (°Brix), and the alcohol content was not detected until the final measurement of 3.5% ( v / v ), showing an increasing trend.
a clear trendgold
As a clear trend of separation could not be observed either among the groups of the different bacterial cultures or among the groups of different fermentation times in the above-detailed PCA results, modeling was also carried out on data filtered by strain, as presented in Figure 5 .
The color changes in the films were reflected by the Δ E value of the films, with the Δ E value of the films maintaining an increasing trend ( Figure 10 A).