Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life

文献类型： 外文期刊

第一作者： Fan, Panhui

作者： Fan, Panhui;Su, Zihan;Shi, Xuequn;Zhang, Zhengke;Fan, Panhui;Su, Zihan;Hu, Meijiao;Gao, Zhaoyin;Li, Min;Zhang, Zhengke;Huber, Donald J.

作者机构：

关键词： Pitaya;Fresh-cut;Apple polyphenols;Betacyanin;Antioxidant activity;Food safety;Shelf life

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2018 年 243 卷

页码：

收录情况： SCI

摘要： Fresh-cut (FC) red pitaya fruit were treated with 5 g a.i.l(-1) apple polyphenols (APP) and then stored at 20 degrees C for up to 4 days to evaluate the effects on attributes. Results showed that FC pitaya fruit with APP treatment showed greater colour retention, delayed softening, reduced loss of soluble solids content, titratable acidity, betacyanin and total phenolics compared with untreated FC fruit. APP treatment also maintained antioxidant activity, as indicated by higher DPPH radical-scavenging activity and reducing power compared with untreated FC pitaya fruit. APP treatment strongly suppressed microbial growth, contributing to improvement of product safety. Because APP is a natural product, we propose that application of APP could be a convenient, safe and low-cost approach to maintain the quality and extend the shelf life of FC red pitaya fruit.

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