Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life
Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life
复制标题
采后喷施苹果多酚对鲜切红火龙果货架期品质的影响
DOI：
10.1016/j.foodchem.2017.09.103
复制
发表时间：
2018-03-15
期刊：
影响因子：
8.8
通讯作者：
Zhang, Zhengke
中科院分区：
文献类型：
--
作者：
Fan, Panhui;Huber, Donald J.;Zhang, Zhengke
用5 g苹果多酚（APP）处理鲜切（FC）红火龙果果实，然后在20 ℃下贮藏4 d，以评价其对果实品质的影响。结果表明，与未处理的FC火龙果相比，APP处理的FC火龙果果实具有更好的护色效果，软化延迟，可溶性固形物、可滴定酸、甜菜红色素和总酚损失减少。APP处理也保持了抗氧化活性，表现为较高的DPPH自由基清除活性和还原力。APP处理强烈抑制微生物生长，有助于提高产品安全性。由于APP是一种天然产物，因此我们认为APP的应用是一种方便、安全、低成本的方法，可以保持FC红肉火龙果的品质，延长其货架期。
Fresh-cut (FC) red pitaya fruit were treated with 5 g a.i.l(-1) apple polyphenols (APP) and then stored at 20 degrees C for up to 4 days 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.