数字农科院2.0

Exploring the potential of cold plasma in Optimising quality and boosting antioxidant defence in fresh-cut bamboo shoots

文献类型： 外文期刊

作者： Liu, Zhuhui;Zhang, Tong;Zhou, Haoyu;Xiao, Gengsheng;Qin, Wen;Liu, Shuxiang;Liu, Dongjie;Ma, Lukai

作者机构：

关键词： Browning;cold plasma;fresh-cut bamboo shoots;lignification;postharvest treatments;ROS metabolism

期刊名称： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN： 0950-5423

年卷期： 2024 年

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Cold plasma (CP) is a promising technology for fresh-cut fruits and vegetables. In this study, the effects of CP on postharvest senescence, especially from the perspective of oxidative response of fresh-cut bamboo shoots were examined, including the colour, firmness, lignin content, reactive oxygen species (ROS) accumulation and antioxidant enzymatic activities. CP treatments delayed the browning of bamboo shoots indicating by the increase of L* and b* values and decrease of a* value. The browning inhibition coincided with the reduction of PPO activities up to 62% by CP at 20 kV. Cellulose and lignin accumulated during storage. CP at 30 kV accelerated lignification, whereas CP at 10 and 20 kV inhibited the increase. These results were also reflected by PAL, CAD and POD activities that were enhanced by CP at 30 kV and inhibited by CP at 10 and 20 kV. The content of O-2(-) and H2O2 was significantly increased at the first 3 days and decreased afterwards, with a similar trend of antioxidant enzymes SOD and CAT. As smaller increases in H2O2 and O-2(-) production in CP treated samples than in control were probably attributed to elevated CP-induced SOD activity. In addition, there was a delay effect observed in the internal parts of bamboo shoots compared with the surface (<5 mm thick). CP extended the shelf-life of bamboo shoots by triggering the antioxidant defence. CP at 20 kV exhibited the best preservative effect on fresh-cut bamboo shoots.

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