Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life
| Autor: | Xuequn Shi, Zhengke Zhang, Zihan Su, Zhaoyin Gao, Donald J. Huber, Panhui Fan, Min Li, Meijiao Hu |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
Cactaceae
Antioxidant DPPH medicine.medical_treatment Color Titratable acid Bacterial growth Shelf life Antioxidants 040501 horticulture Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Phenols Food Preservation mental disorders medicine Food science Softening Plant Extracts Polyphenols food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Food Storage chemistry Polyphenol Fruit Malus Postharvest 0405 other agricultural sciences Food Science |
| Zdroj: | Food Chemistry. 243:19-25 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.09.103 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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