Combined Effects of Melatonin and Citric Acid on Preservation of Fresh-cut 'Early Crisp' Pears during Cold Storage
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Abstract: To explore the effects of melatonin (MT) combined with citric acid (CA) on preservation of fresh-cut 'Early Crisp' pears during cold storage, fresh-cut 'Early Crisp' pears were treated with 100 μmol·L−1 MT and 2% CA, alone or in combination and then stored at 4±0.5 ℃ for 9 d. Quality-related parameters, including total soluble solids (TSS) content and total colony count, were measured. Browning-related parameters, such as browning index (BI), total phenolics content, phenylalanine ammonia lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO) activities, were analyzed. Antioxidant activity-related parameters, including phenolic content, flavonoid content, ascorbic acid (AsA), and malondialdehyde (MDA) content, were measured. The 2,2-di-(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) radical and ABTS+ radical scavenging activities were evaluated during storage. The results indicated that significant differences were generally observed among all treated and untreated fresh-cut pears across the parameters considered, with the combined application of melatonin (MT) and citric acid (CA) being identified as the most effective treatment. In single treatments, the CA treatment was observed to exhibit superior anti-browning efficacy compared to the MT treatment, whereas the MT treatment was found to demonstrate higher antioxidant activity than the CA treatment. The synergistic effects of combined treatment on antioxidant activity enhancement and browning inhibition of fresh-cut 'Early Crisp' pears were observed during cold storage. At 7 days, the BI value in the combined treatment group was recorded to be 30.08%, 10.48%, and 5.41% lower than those in the control, MT, and CA treatment groups, respectively. The highest ABTS+ and DPPH radical scavenging activities were observed in the combined treatment group compared to other groups during storage. These data indicated that the MT-CA combined treatment was identified as an effective preservative for fresh-cut 'Early Crisp' pears during cold storage. This combined treatment demonstrated potential for application in food preservation.
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Keywords:
- fresh-cut pears /
- melatonin /
- citric acid /
- quality /
- browning /
- antioxidant capacity
摘要: 本文旨在研究褪黑素（MT）与柠檬酸（CA）联合处理对鲜切‘早酥’梨冷藏品质的影响。鲜切‘早酥’梨用100 μmol·L−1的MT和2%的CA单独或联合处理，然后于4±0.5 ℃下贮藏9 d，测定了其贮藏过程中的品质相关指标包含总可溶性固形物（TSS）含量和菌落总数；褐变相关指标包括褐变指数（BI）、总酚含量、苯丙氨酸解氨酶（PAL）、过氧化物酶（POD）和多酚氧化酶（PPO）的活性及抗氧化活性相关指标，包含总酚、总黄酮、抗坏血酸（AsA）和丙二醛（MDA）含量以及2,2-二（4-叔辛基苯基）-1-苦肼基（DPPH）自由基和ABTS+自由基的清除率。结果发现，处理和对照鲜切梨的所有测定指标之间均存在显著差异，在所有处理组中以MT与CA联合处理的保鲜效果最佳。对于单一处理，CA处理的抗褐变效果优于MT处理，而MT处理的抗氧化能力优于CA处理。联合处理对鲜切‘早酥’梨冷藏期间抗氧化活性和褐变抑制能力的提高具有协同效应。在7 d时，联合处理组的BI值分别比对照组、MT和CA处理组低30.08%、10.48%和5.41%。在整个贮藏期间，联合处理组的ABTS+·和DPPH·清除活性均高于其他组。结果表明，MT联合CA处理可以作为冷藏鲜切‘早酥’梨的有效保鲜剂。该联合处理可能在食品保鲜方面具有应用潜力。 -
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Figure 1. Effects of CA, MT and combined treatment on BI (A) and TSS (B) content of fresh-cut 'Early Crisp' pears stored at 4±0.5 ℃
Note: Error bars indicate standard deviations. Different letters show significant differences among treatments at each sampling time point (P<0.05), the Fig.2~Fig.5 below.
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Figure 2. Effects of CA, MT and combined treatment on AsA (A), total phenolics (B) and total flavonoids contents (C) of fresh-cut 'Early Crisp' pears stored at 4±0.5 ℃
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Figure 3. Effects of CA, MT and combined treatment on DPPH radical scavenging activity (A), ABTS+ radical scavenging activity (B) and MDA content (C) of fresh-cut 'Early Crisp' pears stored at 4±0.5 ℃
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Figure 4. Effects of CA, MT and combined treatment on activities of PAL (A), PPO (B) and POD (C) of fresh-cut 'Early Crisp' pears stored at 4±0.5 ℃
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