摘要
Fresh-cut Chinese water chestnuts(CWCs)are prone to quality deterioration during storage,which does not meet consumer demand.In this study,the effect of exogenous melatonin(5 mmol·L^(-1))on the quality and potential mechanisms in fresh-cut CWC was investigated.The results showed that melatonin treatment alleviated the cut-surface discoloration of CWCs.Not only did this treatment significantly slow down the in-crease in browning degree and yellowness(b*)as well as the decrease in lightness(L*),but it also significantly delayed the loss of weight and total soluble solids.Further investigations indicated that melatonin-treated fresh-cut CWCs exhibited significantly lower total phenolics and soluble quinones and suppressed the activities of phenylalanine ammonia-lyase,polyphenol oxidase,and peroxidase.Meanwhile,when fresh-cut CWCs were treated with melatonin,the total flavonoid concentration was significantly decreased compared to the control.Ad ditionally,melatonin significantly inhibited the accumulation of H_(2)O_(2)and malondialdehyde as well as enhanced the activities of superoxide dismutase and catalase by promoting the production of O_(2)^(-·).In summary,melatonin treatment may delay the surface discoloration of fresh-cut CWCs by inhibiting phenolic compound metabolism and improving antioxidant capacity,thereby effectively maintaining the quality and prolonging the shelf life of fresh-cut CWCs.
作者
徐雨晗
余健
陈锦辉
龚家宝
彭丽
易阳
艾有伟
侯温甫
王宏勋
闵婷
Yuhan Xu;Jian Yu;Jinhui Chen;Jiabao Gong;Li Peng;Yang Yi;Youwei Ai;Wenfu Hou;Hongxun Wang;Ting Min(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,China;College of Biology and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan,China)
基金
the National Natural Science Foundation of China(No.32001764)
the Student Scientific Research Program of Wuhan Polytechnic University(No.xsky2021002),China.