23 10 月

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

2024 年 10 月 23 日
採後處理, 期刊論文, 櫥架管理
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作者： Fan, Panhui ; Huber, Donald J. ; Su, Zihan ; Hu, Meijiao ; Gao, Zhaoyin ; Li, Min ; Shi, Xuequn ; Zhang, Zhengke
刊名： Food chemistry
期刊所屬國別：
出版年： 201803
關鍵字： Betacyanins ; Color
摘要： "•Apple polyphenols treatment delays discoloration in fresh-cut red pitaya fruit.•Colour retention by apple polyphenols is linked to delayed betacyanins degradation.•Apple polyphenols slows softening, and loss of soluble solids and titratable acidity.•Apple polyphenols delay loss of phenolics and maintain antioxidant activities.•Apple polyphenols suppress microbial growth and improve fresh-cut pitaya safety. Fresh-cut (FC) red pitaya fruit were treated with 5ga.i.l−1 apple polyphenols (APP) and then stored at 20°C for up to 4days 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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