您好，欢迎访问河北省农林科学院 机构知识库！
河北省农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Combination of 1-methylcyclopropene and phytic acid inhibits surface browning and maintains texture and aroma of fresh-cut peaches

文献类型： 外文期刊

作者： Jiang, Yuqian 1 ; Wang, Xiaodong 1 ; Li, Xuejin 1 ; Wang, Zhaoyuan 2 ; Wang, Haifen 1 ; Li, Wenhan 1 ; Liu, Tao 1 ; Li, Xihong 1 ; Jiang, Yunbin 3 ; Tang, Yao 1 ;

作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China

2.Hebei Acad Agr & Forestry Sci, Changli Inst Pomol, Qinhuangdao 066699, Peoples R China

3.Hebei Normal Univ Sci & Technol, Qinhuangdao 066004, Hebei, Peoples R China

4.Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, 29 Thirteenth Ave, Tianjin 300457, Peoples R China

关键词： Combined treatment; Enzymatic browning; Antioxidant capacity; Sensory quality; Volatile compounds

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：7.0； 五年影响因子：6.9 ）

ISSN： 0925-5214

年卷期： 2023 年 200 卷

页码：

收录情况： SCI

摘要： Surface browning, tissue softening, and aroma alteration are the primary quality deterioration in fresh-cut peaches. The visual appearance, textural attributes, antioxidant activity, and volatile compounds of fresh-cut peaches pre-treated with 1 mu L L-1 of 1-methylcyclopropene (1-MCP) as whole fruit, and soaked in 0.05% of phytic acid (PA) for 3 min after cutting, alone or combined, were evaluated during cold storage at 0 oC for 10 d. 1-MCP treatment of whole fruit showed minor effects on the textural attributes but restrained the production of reactive oxygen species of cut peaches. In contrast, PA treatment inhibited cut surface browning of fresh-cut peaches. The combined treatment synergistically promoted the total phenolic contents and antioxidant capacity, and inhibited the polyphenol oxidase (PPO) and peroxidase (POD) activities. The ultrastructure of cell wall and plasma membrane was maintained by the combined treatment, and the malondialdehyde (MDA) accumulation was restrained. E-nose and SPME GC-MS were used to assess the production of volatiles as influenced by 1MCP and/or PA treatments. Results showed that the volatile aroma was improved by PA alone or in combination with 1-MCP especially on aldehydes, esters, and alcohols. Overall, PA mainly retarded the surface browning and improved the aroma quality of fresh-cut peaches, while 1-MCP combined with PA promoted the visual, textural, and aromatic qualities during the cold storage, suggesting the treatment can be used as a beneficial approach for the storage of fresh-cut peaches.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：河北省农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台