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Ozone micro-nano bubble water preserves the quality of postharvest parsley

文献类型： 外文期刊

作者： Shi, Junyan 1 ; Cai, Huiwen 1 ; Qin, Zhanjun 1 ; Li, Xiaojiao 5 ; Yuan, Shuzhi 1 ; Yue, Xiaozhen 1 ; Sui, Yuan 4 ; Sun, Aidong 2 ; Cui, Jingchun 3 ; Zuo, Jinhua 1 ; Wang, Qing 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr IAPN, Natl Engn Res Ctr Vegetables, Beijing Vegetable Res Ctr,Key Lab Urban Agr North,, Beijing 100097, Peoples R China

2.Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci & Engn, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China

3.Dalian Minzu Univ, Coll Life Sci, Dalian 116600, Peoples R China

4.Chongqing Univ Arts & Sci, Inst Special Plants, Coll Landscape Architecture & Life Sci, Chongqing Key Lab Econ Plant Biotechnol, Chongqing 402160, Peoples R China

5.West Yunnan Univ, Sch Biotechnol & Bioengn, Lincang 677000, Yunnan, Peoples R China

关键词： Ozone; Respiration rate; Non-targeted metabolomic analysis; Aroma; Preservation and storage

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 170 卷

页码：

收录情况： SCI

摘要： The production and use of ozone micro-nano bubble water (O-3-MNBW) is an innovative technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness and quality of fruits and vegetables by removing pesticides, mycotoxins, and other contaminants. The quality of parsley treated with different concentrations of O-3-MNBW was investigated during storage at 20 degrees C for 5 d, and found that a ten-minute exposure of parsley to 2.5 mg.L-1 O-3-MNBW effectively preserved the sensory quality of parsley, and resulted in lower weight loss, respiration rate, ethylene production, MDA levels, and a higher level of firmness, vitamin C, and chlorophyll content, relative to untreated parsley. The O-3-MNBW treatment also increased the level of total phenolics and flavonoids, enhanced peroxidase and ascorbate peroxidase activity, and inhibited polyphenol oxidase activity in stored parsley. Five volatile signatures identified using an electronic nose (W1W, sulfurcompounds; W2S, ethanol; W2W, aromatic- and organic- sulfur compounds; W5S, oxynitride; W1S, methane) exhibited a significant decrease in response to the O-3-MNBW treatment. A total of 24 major volatiles were identified. A metabolomic analysis identified 365 differentially abundant metabolites (DMs). Among them, 30 and 19 DMs were associated with characteristic volatile flavor substance metabolism in O-3-MNBW and control groups, respectively. The O-3-MNBW treatment increased the abundance of most DMs related to flavor metabolism and reduced the level of naringin and apigenin. Our results provide insight into the mechanisms that are regulated in response to the exposure of parsley to O-3-MNBW, and confirmed the potential use of O-3-MNBW as a preservation technology.

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