English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of storage time and packing method on dried Lycium fruits was studied through an electronic olfactory system with the metal oxide sensor array that provides an overall perception of the volatile compounds presented in the sample headspace. Principle component analysis (PCA), canonical discriminant analysis (CDA), and cluster analysis (CA) were used for freshness and packing methods discrimination of dried Lycium fruits. The stale samples of 2015 and 2016 could be separated with those of 2017 by PCA, CDA, and CA analysis. Better discrimination results were obtained by CDA, with samples of 2015 and 2016 separated with each other. For samples of 2017, the unpackaged samples of 2017-4 were distinguished with the vacuumed samples, while samples of grade C were separated with B and D. For quantitative analysis, predictive models for prediction of the storage years of dried Lycium fruits were built with methods of partial least square (PLS) analysis, multiple linear regression (MLR), and back propagation neural network (BPNN). The model built by BPNN showed the best predict ability with R2 = 0.9994, while PLS and MLR were also effective in the prediction of storage years of dried Lycium fruits, with high determination coefficients of 0.9316 and 0.9330. These findings showed that E-nose can be used in the discrimination of the storage time and package method of dried Lycium fruits.

Effect of Storage Time and Packing Method on the Freshness of Dried Lycium Fruit Using Electronic Nose and Chemometrics