Hot air pretreatment alleviates browning of fresh-cut pitaya fruit by regulating phenylpropanoid pathway and ascorbate-glutathione cycle

• Published in: Postharvest biology and technology Vol. 190; p. 111954
• Main Authors: Li, Zilong, Li, Bingru, Li, Meiqi, Fu, Xiaodong, Zhao, Xiuming, Min, Dedong, Li, Fujun, Li, Xiaoan, Zhang, Xinhua
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.08.2022; Elsevier BV
• Subjects: air; antioxidant activity; Antioxidants; Ascorbate-glutathione cycle; Ascorbic acid; Biological Sciences; Biosynthesis; Browning; Cactaceae; Enzymes; Fresh-cut pitaya fruit; Fruits; genes; Glutathione; High temperature air; Hot air; Phenolic compounds; Phenols; Phenylpropanoid pathway; Pretreatment; Storage temperature; storage time; Wounding; Browning; Fresh-cut pitaya fruit; Hot air; Phenylpropanoid pathway; Ascorbate-glutathione cycle

The effects of hot air (HA) pretreatment on quality, phenolic accumulation and antioxidant activity of fresh-cut pitaya fruit were investigated. It was found that 42 °C HA pretreatment for 3 h effectively alleviated the browning of fresh-cut pitaya fruit stored at both 4 °C for 14 d and 20 °C for 48...