Excerpts

Both the C-PVDC and C-Vacuum groups showed significantly higher bacterial counts on the 7th day compared to day 0 of storage, whereas the bacterial count in the O-Vacuum group showed an increasing trend with storage time but without significant differences ( p > 0.05).

The projection of ellagic acid, vanillic acid, and syringaldehyde indicated that these phenolic compounds effectively classified the wines, with a decreasing trend in wines without oak treatment ( Figure 3 and Figure 4 ).

In Figure 2 A, kiwifruits untreated with 1-MCP exhibited distinct segregation trends on the first principal component at different storage stages (0 d, 6 d, and 15 d), while ‘Xuxiang’ demonstrated a clear trend of separation on the second principal component with the other two varieties (i.e., ‘Huayou’ and ‘Hayward’).

In our study, the cellulase activity of different kiwifruit varieties showed an increasing trend, indicating that with the extension of storage time, the cellulose in the cell walls was continuously hydrolyzed, thereby affecting the texture of the fruit.

The control group showed a continuous increase in colony count over the incubation period, while the CAR-treated groups showed a decreasing trend.

In contrast, maltohexaose, maltotetraose, maltotriose, and maltose showed a decreasing trend in binding force, which may be due to the decrease in the α-D-glucopyranose unit and the decrease in the α-1,4-glycosidic bond, which shortened the chain structures of maltotriose and maltotetraose, thereby reducing their reactivity.

Simultaneously, the total phenolic content of PSO shows an increasing trend following infrared pre-treatment, with the highest concentration of total phenolics, 13.65 mg GAE/100 g [ 12 ], observed after treatment at 120 °C for 10 min.

An increasing trend from 7.85 nmol/g at 0 days to 9.54 nmol/g (LVEF + CLEO group), 10.07 nmol/g (LVEF group), 12.06 nmol/g (CLEO group), and 12.41 nmol/g (CK group) after 21 days of storage was achieved in the MDA level of chili pepper fruit ( Figure 2 A).

Moreover, with increasing germination time, the expression levels of these genes under UV-B treatment showed an increasing trend. 3.7.

At 4 °C, the pH value of blue round scad samples showed an overall rising trend, while at 25 °C and 37 °C, the pH value showed a trend of first decreasing and then increasing, and the pH of CG samples was significantly higher than that of EG samples during the whole storage period ( p < 0.05).

In EG, 1 (C18:2n-6), 3 (C18:3n-3) and 6 (C20:3n-3) were closer to SFA + MUFA and had less relative content than other PUFAs, which had little effect on the nutritional composition of fatty acids during storage, and the content showed a significant trend of increase.

During SAB fermentation, nutrients such as starch, proteins, and cellulose in the fermented grains were metabolized into energy, water, CO 2 , alcohol, acid, and other volatile compounds, and thus the moisture content of fermented grains exhibited an increasing trend for the first 30 to 35 days.

The results demonstrated that the microbial diversity showed a decreasing trend and that the microbial community structures gradually tended to stabilize as fermentation proceeded.

Additionally, P1 exhibited first a decreasing pattern and then an increasing pattern with rising potassium levels, whereas P3 showed first an increasing trend and then a decreasing trend.

The analysis revealed highly significant differences in the appearance and aroma of the patties, with p -values of 0.035 and 0.022, respectively.

Pentanal and nonanal presented an increasing trend in both samples, the generation rate being higher in the CVOO sample; whereas hexanal and heptanal concentration did not vary in the CVOO sample and increased in the FVOO sample.

An increasing trend of the protein content (13% d.w. to 40% d.w.) was observed with increased PPI substitution from 0 to 35%, respectively.

The moisture content of uncooked pasta exhibited a decreasing trend, albeit quite mildly, with increased PPI substitution ( Figure 1 A), indicating the PPI-containing pasta was slightly more susceptible to moisture loss.

Flavor showed an increasing trend with increasing elevation, with a maximum value of 7.75 at 1530 m.

Overall, there was also a slightly increasing trend.

Pyrazine was the compound most affected by the growing altitude, with seven of the nine compounds showing a decreasing trend.

The content of fatty acids changed regularly with increasing growing altitudes, with an overall trend of increasing first and then decreasing.

Evidence suggests an increasing trend of farmer participation in contract farming, particularly in developing countries [ 6 , 7 , 8 , 9 ].

The findings showed that most of the analyzed food groups had a TFA content and percentage below 2% of total fat, indicating a decreasing trend in TFA levels.

During the 15-day storage period, all guava fruit showed a trend of gradually rising and then decreasing CAD activity ( Figure 4 D).