Abstract
Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches. Nitric oxide (NO) as the signal factor can improve the antioxidant capacity of organisms; sodium alginate (SA) is a natural polysaccharide with good antibacterial and film-forming properties. The study aimed to investigate the antioxidant and anti-browning activities of combined application of sodium alginate and nitric oxide on peaches slices preservation. The activities of some browning-related enzymes and antioxidant enzymes and the content of reactive oxygen species (ROS) and some browning-related components in fresh-cut peaches were determined. Results showed that combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC, restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase. At the same time, it reduced the accumulation of O 2 •– , ·OH, H 2 O 2 , malondialdehyde, and total phenolic, and increased the activities of catalase and superoxide dismutase in peach slices. Overall, it was concluded that treatment with 1% SA + 10 μmol/L NO maintained quality and extended storage life of fresh-cut peaches.
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Claims 7
Claim · model-written summary
Combined 1% SA and 10 μmol/L NO slowed the decrease in firmness, L*, and SSC of fresh-cut peaches
- Taxon
- peaches
Prunus persicae5 - Treatment
- combined treatment of 1% SA + 10 μmol/L NOe0
- Outcome
- firmness, L*, and SSCe0
- Direction
- slowed down the decrease ine0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Fresh-cut peaches are susceptible to browning when exposed to air”
e0“combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC”
Claim · model-written summary
Combined 1% SA and 10 μmol/L NO restrained the increase in browning degree of fresh-cut peaches
- Taxon
- peachesPrunus persicae5
- Treatment
- combined treatment of 1% SA + 10 μmol/L NOe0
- Outcome
- browning degreee1
- Direction
- restrained the increase ine1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Fresh-cut peaches are susceptible to browning when exposed to air”
e0“combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC”
e1“restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase”
Claim · model-written summary
Combined 1% SA and 10 μmol/L NO restrained the increase in activities of polyphenol oxidase, phenylalanine ammonia-lyase and peroxidase
- Taxon
- peachesPrunus persicae5
- Treatment
- combined treatment of 1% SA + 10 μmol/L NOe0
- Outcome
- polyphenol oxidase, phenylalanine ammonia-lyase, peroxidasee1
- Direction
- restrained the increase ine1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Fresh-cut peaches are susceptible to browning when exposed to air”
e0“combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC”
e1“restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase”
Claim · model-written summary
Combined 1% SA and 10 μmol/L NO restrained the increase in lipoxygenase activity of fresh-cut peaches
- Taxon
- peachesPrunus persicae5
- Treatment
- combined treatment of 1% SA + 10 μmol/L NOe0
- Outcome
- lipoxygenasee1
- Direction
- restrained the increase ine1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Fresh-cut peaches are susceptible to browning when exposed to air”
e0“combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC”
e1“restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase”
Claim · model-written summary
Combined 1% SA and 10 μmol/L NO reduced the accumulation of malondialdehyde and total phenolic in fresh-cut peaches
- Taxon
- peachesPrunus persicae5
- Treatment
- combined treatment of 1% SA + 10 μmol/L NOe0
- Outcome
- malondialdehyde, and total phenolice2
- Direction
- reducede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Fresh-cut peaches are susceptible to browning when exposed to air”
e0“combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC”
e2“it reduced the accumulation of O 2 •– , ·OH, H 2 O 2 , malondialdehyde, and total phenolic”
Claim · model-written summary
Combined 1% SA and 10 μmol/L NO increased the activities of catalase and superoxide dismutase in peach slices
- Taxon
- peach slicese3
- Treatment
- combined treatment of 1% SA + 10 μmol/L NOe0
- Outcome
- activities of catalase and superoxide dismutasee3
- Direction
- increasede3
Not reportedComparator
Verbatim
e0“combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC”
e3“and increased the activities of catalase and superoxide dismutase in peach slices”
Claim · model-written summary
Treatment with 1% SA and 10 μmol/L NO was concluded to maintain quality of fresh-cut peaches
- Taxon
- fresh-cut peachese4
- Treatment
- treatment with 1% SA + 10 μmol/L NOe4
- Outcome
- qualitye4
- Direction
- maintainede4
Not reportedComparator
Verbatim
e4“Overall, it was concluded that treatment with 1% SA + 10 μmol/L NO maintained quality and extended storage life of fresh-cut peaches”
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See all 19 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.