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Food Qual Safet
Food Qual Safet  2022, Vol. 6 Issue (1): 1-    
Research Articles     
Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism
Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism
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摘要： Fresh-cut Chinese water chestnuts (CWCs) are prone to quality deterioration during storage, which does not meet consumer demand. In this study, the effect of exogenous melatonin (5 mmol·L?1) on the quality and potential mechanisms in fresh-cut CWC was investigated. The results showed that melatonin treatment alleviated the cut-surface discoloration of CWCs. Not only did this treatment significantly slow down the increase in browning degree and yellowness (b?) as well as the decrease in lightness (L?), but it also significantly delayed the loss of weight and total soluble solids. Further investigations indicated that melatonin-treated fresh-cut CWCs exhibited significantly lower total phenolics and soluble quinones and suppressed the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase. Meanwhile, when fresh-cut CWCs were treated with melatonin, the total flavonoid concentration was significantly decreased compared to the control. Additionally, melatonin significantly inhibited the accumulation of H2O2 and malondialdehyde as well as enhanced the activities of superoxide dismutase and catalase by promoting the production of O2–?. In summary, melatonin treatment may delay the surface discoloration of fresh-cut CWCs by inhibiting phenolic compound metabolism and improving antioxidant capacity, thereby effectively maintaining the quality and prolonging the shelf life of fresh-cut CWCs.
关键词： Fresh-cut Chinese water chestnut;  melatonin, storage quality;  phenolic metabolism;  reactive oxygen species metabolism    
Abstract: Fresh-cut Chinese water chestnuts (CWCs) are prone to quality deterioration during storage, which does not meet consumer demand. In this study, the effect of exogenous melatonin (5 mmol·L?1) on the quality and potential mechanisms in fresh-cut CWC was investigated. The results showed that melatonin treatment alleviated the cut-surface discoloration of CWCs. Not only did this treatment significantly slow down the increase in browning degree and yellowness (b?) as well as the decrease in lightness (L?), but it also significantly delayed the loss of weight and total soluble solids. Further investigations indicated that melatonin-treated fresh-cut CWCs exhibited significantly lower total phenolics and soluble quinones and suppressed the activities of phenylalanine ammonia-lyase, polyphenol oxidase, and peroxidase. Meanwhile, when fresh-cut CWCs were treated with melatonin, the total flavonoid concentration was significantly decreased compared to the control. Additionally, melatonin significantly inhibited the accumulation of H2O2 and malondialdehyde as well as enhanced the activities of superoxide dismutase and catalase by promoting the production of O2–?. In summary, melatonin treatment may delay the surface discoloration of fresh-cut CWCs by inhibiting phenolic compound metabolism and improving antioxidant capacity, thereby effectively maintaining the quality and prolonging the shelf life of fresh-cut CWCs.
Key words: Fresh-cut Chinese water chestnut    melatonin, storage quality    phenolic metabolism    reactive oxygen species metabolism
出版日期: 2022-01-10
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Yuhan Xu
Jian Yu
Jinhui Chen
Jiabao Gong
Li Peng ...

引用本文:

Yuhan Xu, Jian Yu, Jinhui Chen, Jiabao Gong, Li Peng ... . Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism. Food Qual Safet, 2022, 6(1): 1-.

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https://www.zjujournals.com/fqs/CN/    或    https://www.zjujournals.com/fqs/CN/Y2022/V6/I1/1

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