Effect of Limonene Treatment on Physiological Metabolism, Taste and Flavor of Fresh-Cut Cauliflower

被引：0
作者：
Wang J. [1 ]
Guan Y. [2 ]
Wang Y. [1 ]
Yuan N. [1 ]
Chen J. [1 ]
Chen Y. [3 ]
Chen T. [3 ]
Hu W. [1 ]
机构：
[1] College of Life Science, Dalian Minzu University, Dalian
[2] School of Bioengineering, Dalian University of Technology, Dalian
[3] School of Food Science and Technology, Dalian Polytechnic University, Dalian
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 21期
关键词：
Flavor; Fresh-cut cauliflower; Limonene; Storage and preservation; Taste;
D O I：
10.7506/spkx1002-6630-20211212-135
中图分类号：
学科分类号：
摘要：
Fresh-cut cauliflower is prone to oxidative browning and quality deterioration during storage and sales. Thus, there is an urgent need to develop effective methods for maintaining the quality of fresh-cut cauliflower. In this experiment, 'ummer flower' cauliflower was used as the experimental material and soaked in limonene, and the preservation effect of limonene treatment on fresh-cut cauliflower was explored by measuring physiological metabolism, taste and flavor indexes. The results showed that limonene treatment of fresh-cut cauliflower could effectively inhibit the increase of browning index (BI), mass loss rate and respiratory intensity, and slow down the decrease of L* value and total solid solids (TSS)content. Moreover, limonene treatment could increase the activity of antioxidant-related enzymes, maintain the contents of antioxidants (ascorbic acid (AsA) and glutataione (GSH)), increase 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and total antioxidant capacity (TAC), reduce the accumulation of MDA, superoxide anion radical and hydrogen peroxide, reduce lipoxygenase (LOX) activity, delay membrane lipid peroxidation, and maintain the quality of fresh-cut cauliflower during storage. Further results showed that limonene treatment could effectively maintain the levels of alkanes, aromatic components and other volatile substances in fresh-cut cauliflower and, consequently, the odor characteristics during storage without having any adverse effect on the taste of fresh-cut cauliflower. In summary, limonene treatment can effectively inhibit the quality deterioration and extend the shelf life of fresh-cut cauliflower. This study can provide a theoretical basis for the development of preservation technologies for fresh-cut cauliflower. © 2022, China Food Publishing Company. All right reserved.
引用
收藏
页码：248 / 256
页数：8
相关论文
共 20 条
  • [1] MADONNA M, CALEB O J, SIVAKUMAR D, Et al., Understanding the physiological response of fresh-cut cauliflower for developing a suitable packaging system, Food Packaging and Shelf Life, 17, pp. 179-186, (2018)
  • [2] MASHABELA M, MAHAJAN P V, SIVAKUMAR D., Influence of different types of modified atmosphere packaging films and storage time on quality and bioactive compounds in fresh-cut cauliflower, Food Packaging and Shelf Life, 22, (2019)
  • [3] TAWEMA P, HAN J, VU K D, Et al., Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157:H7, and total yeasts/molds in fresh cut cauliflower, LWTFood Science and Technology, 65, pp. 451-456, (2016)
  • [4] MICELI A, VETRANO F, ROMANO C., Effect of hot air treatment on minimally processed cauliflower[J], Acta Horticulturae, 1005, pp. 309-314, (2013)
  • [5] WANG H, LI Y, SLAVIK M F., Efficacy of cetylpyridinium chloride in immersion treatment for reducing populations of pathogenic bacteria on fresh-cut vegetables[J], Journal of Food Protection, 64, 12, pp. 2071-2074, (2001)
  • [6] ENDO A, SAIKA H, TAKEMURA M, Et al., A novel approach to carotenoid accumulation in rice callus by mimicking the cauliflower orange mutation via genome editing, Rice, 12, 1, pp. 1-5, (2019)
  • [7] DIAS A L B, SOUSA W C, BATISTA H R F, Et al., Chemical composition and in vitro inhibitory effects of essential oils from fruit peel of three Citrus species and limonene on mycelial growth of Sclerotinia sclerotiorum[J], Brazilian Journal of Biology, 80, 2, pp. 460-464, (2020)
  • [8] DHITAL R, JOSHI P, BECERRAMORA N, Et al., Integrity of edible nano-coatings and its effects on quality of strawberries subjected to simulated in-transit vibrations, LWT-Food Science and Technology, 80, 35, pp. 257-264, (2017)
  • [9] DHITAL R, MORA N B, WATSON D G, Et al., Efficacy of limonene nano coatings on post-harvest shelf life of strawberries, LWT-Food Science and Technology, 97, pp. 124-134, (2018)
  • [10] MALEKI G, SEDAGHAT N, WOLTERING E J, Et al., Chitosanlimonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage, Journal of Food Measurement and Characterization, 12, 3, pp. 1610-1621, (2018)
12