Quality maintenance mechanism of oxalic acid treatment in fresh-cut apple fruit during storage based on nontarget metabolomics analysis

文献类型： 外文期刊

第一作者： Wang, Wenliang

作者： Wang, Wenliang;Cao, Ziming;Hou, Furong;Shi, Junyan;Chen, Leilei;Gong, Zhiqing;Wang, Yansheng;Cao, Ziming;Jiao, Jian;Wang, Yansheng

作者机构：

关键词： Oxalic acid; Fresh-cut apples; Browning; Metabolomics; Storage quality

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 436 卷

页码：

收录情况： SCI

摘要： A complicated storage reaction mechanism will occur during the storage period in fresh-cut apples, and oxalic acid could physiologically modify the flesh tissue to achieve preservation purposes. This study revealed the storage quality regulation mechanism treated with oxalic acid (3 mmol & sdot;L- 1) in fresh-cut apples through nontarget metabolomics and physiological analyses. It was discovered that oxalic acid could enhance the antioxidant enzymes activities, i.e. superoxide dismutase, catalase, glutathione reductase, etc., contents of soluble solids, total phenolic and reducing sugar, postpone the enhancement of hydrogen peroxide and superoxide anion, and defer the decrease of titratable acid, hardness and total antioxidant capacity. 427 differentially expressed metabolites were identified by nontarget metabolomics. Among them, mainly involved in glycerol ester metabolism, phenylalanine metabolism, starch and sucrose metabolism, etc. were up-regulated treated with oxalic acid. In summary, oxalic acid could enhance the antioxidant properties and regulate metabolite synthesis, leading to delayed quality deterioration of fresh-cut apples.

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