Improvement of Fresh-Cut Mangoes Preservation by Cold Plasma and Its Possible Mechanisms

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-09-09 DOI:10.1007/s11947-024-03588-6
Junping Liu, Yuhao Huang, Yuefang Sun, Lei Zhou, Shengfeng Peng, Zicong Zeng, Wei Liu
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Abstract

Fresh-cut mangoes have received increasing demand due to their advantages of freshness, health, and convenience, but the quality deterioration during storage severely limited their consumption worldwide. In the present study, fresh-cut mangoes were treated with dielectric barrier discharge cold plasma (DBD-CP) and then stored at 25 °C for 48 h to simulate a shelf life. Results indicated that DBD-CP significantly inhibited the browning and microbial growth on fresh-cut mangoes. Thus, the appearance and firmness of DBD-CP-treated fresh-cut mangoes were well retained during storage, and it was probably associated with the inhibition of pectin methylesterase and polyphenol oxidase and the activation of peroxidase. Besides, DBD-CP significantly increased the crucial metabolic product content and key enzyme activities related to phenylpropanoid metabolism, which might enhance the disease and stress resistance of fresh-cut mangoes. Furthermore, proteomics results confirmed that DBD-CP probably reduced the accumulation of reactive oxygen species, increased the synthesis of secondary metabolite, and maintained the integrity of cell wall structure of fresh-cut mangoes by regulating the expressions of some key enzymes. The above results indicated that DBD-CP could be a promising preservation technology for extending the shelf life of fresh-cut mangoes.

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冷等离子体改进鲜切芒果的保存及其可能的机理
鲜切芒果因其新鲜、健康和方便等优点而受到越来越多的青睐,但其在储存过程中的质量下降严重限制了其在全球范围内的消费。在本研究中,用介质阻挡放电冷等离子体(DBD-CP)处理鲜切芒果,然后在 25 °C 下贮藏 48 小时,以模拟货架期。结果表明,DBD-CP 能明显抑制鲜切芒果的褐变和微生物生长。因此,经 DBD-CP 处理的鲜切芒果在贮藏期间的外观和硬度都得到了很好的保持,这可能与果胶甲基酯酶和多酚氧化酶受到抑制以及过氧化物酶被激活有关。此外,DBD-CP 还能显著提高与苯丙类代谢相关的关键代谢产物含量和关键酶活性,这可能会增强鲜切芒果的抗病性和抗逆性。此外,蛋白质组学结果证实,DBD-CP 可能通过调节一些关键酶的表达,减少了活性氧的积累,增加了次生代谢产物的合成,并保持了鲜切芒果细胞壁结构的完整性。上述结果表明,DBD-CP 是一种很有前景的保鲜技术,可延长鲜切芒果的货架期。
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来源期刊
Food and Bioprocess Technology
Food and Bioprocess Technology 农林科学-食品科技
CiteScore
9.50
自引率
19.60%
发文量
200
审稿时长
2.8 months
期刊介绍: Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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