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Different packaging films regulate textural quality of fresh-cut chili peppers by regulating reactive oxygen species and membrane lipid metabolisms

文献类型： 外文期刊

作者： Li, Zudi 1 ; Zhao, Xiaoyan 1 ; Wang, Dan 1 ; Wang, Pan 1 ; Zhao, Shuang 1 ; Chen, Hangjun 3 ; Han, Yanchao 3 ; Zhao, Wenting 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Inst Agrifood Proc & Nutr, Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Beijing 100097, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China

3.Zhejiang Acad Agr Sci, Food Sci Inst, Key Lab Postharvest Preservat & Proc Vegetables Co, Zhejiang Key Lab Intelligent Food Logist & Proc, Hangzhou 310021, Peoples R China

关键词： Fresh-cut; Firmness; Cell membrane integrity; ROS metabolism; Membrane phospholipids

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 220 卷

页码：

收录情况： SCI

摘要： Textural loss is a major quality issue affecting fresh-cut chili peppers' shelf life. We explore how different packaging materials influence textural quality and their impact on membrane lipid and reactive oxygen species (ROS) metabolism. Polyethylene (PE) packaging was found to effectively delay softening and water loss compared to ethylene-vinyl alcohol copolymer (EVOH). Compared with EVOH, PE exhibited higher O2 and lower CO2 concentrations in package, lower pH values, decreased respiration rate, and improved cell membrane integrity. PE-packaged samples exhibited lower malonaldehyde, hydrogen peroxide, and superoxide anion levels, alongside higher catalase, ascorbate peroxidase, and superoxide dismutase activities. Additionally, PE samples had reduced levels of glutathione while increased ascorbic acid, and enhanced DPPH radical-scavenging capability and reducing power. Furthermore, PE packaging showed reduced activities of lipase, phospholipase D, phosphatidylcholine- and phosphatidylinositol-specific phospholipase C, while maintaining higher levels of phosphatidylinositol and phosphatidylcholine, and lower diacylglycerol content during late storage. These findings indicated that PE packaging increased the scavenging ability of ROS, thereby reducing the accumulation of ROS. It also decreased the activities of membrane lipid-degrading enzymes, which in turn increased phospholipid levels and maintained membrane integrity. As a result, textural deterioration in fresh-cut chili peppers was delayed.

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