Effects of Short-Term High Oxygen Pre-Stimulation on Browning Resistance and Low-Temperature Tolerance of Fresh-Cut Potatoes in Supercooled Storage

Li, X.Y.; Jiang, Yuqian; Liu, Yue; Li, Lü; Liang, Fuhao; Wang, Xiaodong; Li, Dandan; Na, Pan; Li, Xihong; Yang, Xiangzheng; Tang, Yao

doi:10.1007/s11947-023-03157-3

Cited by 8 publications

(7 citation statements)

References 54 publications

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“…Our previous work found that the proportion of the defense enzymes (POD, CAT) and PPO enzyme activities per unit time (ratio 1 and ratio 2) can be used as novel and straightforward indicators to evaluate the effectiveness of treatments on the browning inhibition and antioxidant activity of fresh‐cut fruit (Li et al, 2023). Figure 3a,b had showed that the ratio 1 and ratio 2 of the PO + NFT reached the maximum on 1 day (31.27 and 21.12), and then showed a continuous declining trend.…”

Section: Resultsmentioning

confidence: 99%

“…The definition of enzyme activity ratio conformed to a previous work (Li et al, 2023). As the time of the storage varies, the rate of the defense enzymes (POD, PAL) and PPO represent the capacity of treatments on the browning resistance and were used to evaluate the defense capacity of enzymes.…”

Section: The Enzyme Activity Ratiomentioning

confidence: 99%

“…2) can be used as novel and straightforward indicators to evaluate the effectiveness of treatments on the browning inhibition and antioxidant activity of fresh-cut fruit (Li et al, 2023). trend.…”

Section: Enzyme Activity Ratios and Antioxidant Activity Evaluationmentioning

confidence: 99%

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Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

Li,

Liu

et al. 2024

Journal of Food Safety

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Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities, which endows the whole nectarines with resistance to environmental stresses before fresh‐cut. NFT storage effectively inhibited the activity of the polyphenol oxidase (PPO) and the increase of the total phenolic content (TPC). Higher antioxidant levels and anti‐browning effects were observed in fresh‐cut nectarines treated with PO + NFT, which demonstrated by higher levels of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging capacity, ferricion reducing antioxidant power (FRAP), and enzyme activity ratios (ratio 1 and ratio 2). During the storage of 9 days, the firmness and membrane permeability were preserved, malondialdehyde (MDA) content was suppressed, which delayed the softening of nectarine tissue. Furthermore, soluble solids content (SSC) and titratable acid (TA) were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration. In conclusion, PO + NFT effectively maintains the storage quality of fresh‐cut nectarines.

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Section: Resultsmentioning

confidence: 99%

Section: The Enzyme Activity Ratiomentioning

confidence: 99%

See 1 more Smart Citation

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

Li,

Liu

et al. 2024

Journal of Food Safety

Self Cite

View full text Add to dashboard Cite

show abstract

“…Our previous work found that enzyme activity ratios (Ratio 1 and Ratio 2) among different enzymes can be used as novel and straightforward indicators to evaluate the effectiveness of treatments on the browning inhibition of fresh-cut fruit (Li et al, 2023). The proportion of the defense enzymes (POD, CAT) and PPO enzyme activity per unit time were conducted to assess the in uence of PO + NFT on the browning, antioxidant activity, and cell permeability of the fresh-cut nectarines.…”

Section: Enzyme Activity Ratios and Antioxidant Activity Evaluationmentioning

confidence: 99%

Combined Action of Pure Oxygen Pretreatment and Near-freezing Temperature Storage on the Quality of Fresh-cut Nectarines

Li,

Zhao

et al. 2023

Preprint

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Fresh-cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the effects of pure oxygen (PO) pretreatment and near-freezing temperature (NFT) storage on fresh-cut nectarines were investigated, including changes in browning degree, color shift, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, pure oxygen pretreatment increased the activity of the ROS-scavenger enzymes (POD and CAT), which endows fruit with resistance to environmental stresses before fresh cut and storage. Near-freezing temperature storage is extremely effective in inhibiting browning-related enzyme (PPO) activity and total phenolic content (TPC). Higher antioxidant level and anti-browning effects were observed in fresh-cut nectarines treated with PO + NFT, which demonstrated by the DPPH scavenging action, FRAP, enzyme activity ratios (Ratio 1 and Ratio 2). During the storage for 9 d, firmness of the tissue was preserved, MDA content and membrane permeability were suppressed, which delayed the development of fruit softening and the deformation of cell microstructure. In addition, SSC and TA of fresh-cut nectarines were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration of fresh-cut nectarines. In conclusion, PO + NFT is effective in maintaining the storage quality of fresh-cut nectarines.

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“…Fresh-cut potatoes have been well-received by consumers, fast-food industries, and restaurants due to their freshness and convenience in the current fast-paced life [2]. However, after peeling and cutting, potatoes are susceptible to quality deterioration, such as surface browning and microbiological contamination, which commonly shortens the shelf life in fresh-cut potatoes [3]. Accordingly, there is a need to develop efficient techniques to mitigate browning and reduce microbiological contamination in fresh-cut potatoes.…”

Section: Introductionmentioning

confidence: 99%

Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage

Liu,

Zhang,

Zhao

et al. 2024

Foods

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Fresh-cut potatoes (Solanum tuberosum L.) are susceptible to browning and microbial contamination during storage. In this study, the effects of trans-2-hexenal (E2H), ascorbic acid (VC), dimethyl dicarbonate (DMDC), and the combined treatment of E2H, VC, and DMDC on quality deterioration in fresh-cut potatoes were investigated. The response surface methodology (RSM) demonstrated that E2H, VC, and DMDC concentrations of 0.010%, 0.65%, and 240 mg/L, respectively, were the optimum conditions for fresh-cut potato preservation. Further analysis showed that the combined treatment of E2H, VC, and DMDC was the most effective method of reducing quality deterioration in potatoes compared to the control and individual treatments. Furthermore, the combined treatment of E2H, VC, and DMDC could decrease the accumulation of reactive oxygen species (ROS) via improving antioxidant enzyme activities. Meanwhile, energy-metabolism-related enzyme activities and glutamate decarboxylase (GAD) activity were enhanced, while γ-aminobutyric acid transaminase (GABA-T) activity was reduced via the combined treatment of E2H, VC, and DMDC, which contributed to maintaining high energy levels and GABA content in potatoes. These findings suggested that the combined treatment of E2H, VC, and DMDC could protect membrane integrity through enhancing antioxidant capacity, energy levels, and GABA content to maintain quality in fresh-cut potatoes.

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Effects of Short-Term High Oxygen Pre-Stimulation on Browning Resistance and Low-Temperature Tolerance of Fresh-Cut Potatoes in Supercooled Storage

Cited by 8 publications

References 54 publications

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines

Combined Action of Pure Oxygen Pretreatment and Near-freezing Temperature Storage on the Quality of Fresh-cut Nectarines

Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage

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