Combined Effects of Melatonin and Citric Acid on Preservation of Fresh-cut ‘Early Crisp’ Pears During Cold Storage
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Abstract: The aim of this paper was to explore the impacts 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 containing total soluble solids (TSS) content and total number of colonies. Browning-related parameters including browning index (BI), total phenolics content, phenylalanine ammonia lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO) activities. Antioxidant activity-related parameters involving phenolics, flavonoids, ascorbic acid (AsA) and malondialdehyde (MDA) contents. The 2,2-Di-(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) radical and ABTS radical cation (ABTS+) radical scavenging activities were analyzed during storage. The results indicated that, in all the parameters considered, significant differences were generally found among all treated and non-treated fresh-cut pears, and combined application of MT and CA showed the best results among treatments. For single treatment, CA treatment exhibited better anti-browning effect than MT treatment, while MT treatment had better antioxidant capacity than CA treatment. Synergistic impacts of combined treatment on antioxidant activity and browning inhibition improvement of fresh-cut ‘Early Crisp’ pears were observed during cold storage. At 7 d, the BI value in combined treatment group was 30.08%, 10.48% and 5.41% lower than that in control, MT and CA treatment groups, respectively. The combined treatment group presented the highest ABTS+ and DPPH radical scavenging activities compared with other groups during storage. These data indicated that MT combined CA treatment could be used as an effective preservative for fresh-cut ‘Early Crisp’ pears during cold storage. This combined treatment might have the potential to be employed to 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阳离子（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总体来看均存在显著差异，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. 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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