Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit
Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit
复制标题
切割方式对鲜切火龙果品质及抗氧化活性的影响
DOI：
10.1016/j.postharvbio.2016.09.009
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发表时间：
2017-02-01
影响因子：
7
通讯作者：
Zheng, Yonghua
中科院分区：
文献类型：
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作者：
Li, Xiaoan;Long, Qinghong;Zheng, Yonghua
以火龙果为试材，在15 ℃下贮藏4d，研究了不同切割方式对火龙果果实品质和抗氧化活性的影响。将火龙果切成片、半片和四分之一片，每片厚度均为1cm，相应的伤害强度（A/W）分别为2.0、2.9和3.7cm（2）g（-1），结果表明：不同的切割方式对火龙果果实的维生素C、可溶性固形物、可滴定酸和果肉颜色等品质指标影响不大。而总酚含量、抗氧化活性和苯丙氨酸解氨酶活性在贮藏前2d随切割伤害强度的增加而显著增加。此外，鲜切加工诱导活性氧（ROS）的产生和增强的抗氧化酶，包括过氧化氢酶，超氧化物歧化酶和谷胱甘肽还原酶的活性在最初的存储时间。结果表明，不同的切割方式对鲜切火龙果的感官品质没有明显的影响，但能显著诱导鲜切火龙果中酚类物质的合成，提高其抗氧化活性。此外，活性氧还可能作为信号分子参与了鲜切火龙果果实中酚类物质的积累。(C)© 2016 Elsevier B. V.版权所有。
The effect of different cutting styles on the quality and antioxidant activity of pitaya fruit during 4 d of storage at 15 degrees C was investigated. Pitaya fruit was cut into slice, half-slice and quarter-slice, all in 1 cm of thickness, with corresponding wounding intensity (A/W) of 2.0, 2.9 and 3.7 cm(2) g(-1), respectively.Results: showed that cutting styles had little influence on fruit quality parameters such as vitamin C, soluble solids, titratable acidity and flesh color. While total phenolic content, antioxidant activity, and phenylalanine ammonia-lyase activity increased significantly with cutting wounding intensity at the first 2 d of storage. In addition, fresh-cut processing induced the reactive oxygen species (ROS) generation and enhanced the activity of antioxidant enzymes including catalase, superoxide dismutase and glutathione reductase at the initial storage time. These results demonstrated that cutting styles didn't have much adverse effect on the organoleptic quality, but significantly induced the biosynthesis of phenolics and improved the antioxidant activity of fresh-cut pitaya fruit. Moreover, ROS may act as signaling molecules in the accumulation of phenolics in fresh-cut pitaya fruit. (C) 2016 Elsevier B.V. All rights reserved.