Abstract
Fresh-cut fruits are often more perishable and exhibit browning shortly after pulp is cut and exposed to natural atmosphere. In this study, fresh-cut peaches were treated with distilled water (control), 20 g L-1 soy protein isolate (SPI), 10 g L-1 calcium chloride (CaCl2) or 20 g L-1 soy protein isolate + 10 g L-1 calcium chloride (20 g L-1 SPI + 1.0 g L-1 CaCl2), respectively, and then stored at 0°C to assess the protective effects of these treatments on the qualities and the antioxidative system of fresh-cut peaches. The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control. Compared with other treatments, treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 2 significantly decreased weight loss rate, bacterial growth, respiratory rate and ethylene emission of fresh-cut peaches. Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 also inhibited increase in browning degree, production of reactive oxygen species, malonaldehyde and total phenols, and maintained higher activities of superoxide dismutase and catalase, whereas inhibited the activities of peroxidase and polyphenol oxidase. These results suggest that treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 enhanced antioxidant activities of fresh-cut peaches, inhibited browning, and was more effective in maintaining the quality of fresh cut peaches. Keywords: Edible coating; Ethylene emission; Phenolic contents; Respiration rate; Active oxygen species
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Claims 7
Claim · model-written summary
SPI plus CaCl2 treatment kept firmness, colour and soluble solids higher than the control in fresh-cut peaches.
- Taxon
- peaches
Prunus persicat0 - Treatment
- 20 g L -1 SPI + 10 g L-1 CaCl2e1
- Outcome
- firmness, colour(∆E*) and soluble solid content (SSC)e1
- Direction
- highere1
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e1“The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control”
Claim · model-written summary
SPI plus CaCl2 treatment significantly decreased weight loss rate, bacterial growth and respiratory rate of fresh-cut peaches compared with other treatments.
- Taxon
- peachesPrunus persicat0
- Treatment
- treatment with 20 g L-1 SPI + 10 g L-1 CaCl2e2
- Outcome
- weight loss rate, bacterial growth, respiratory ratee2
- Direction
- decreasede2
- Comparator
- other treatmentse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e2“Compared with other treatments, treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 2 significantly decreased weight loss rate, bacterial growth, respiratory rate and ethylene emission of fresh-cut peaches”
Claim · model-written summary
SPI plus CaCl2 treatment significantly decreased ethylene emission of fresh-cut peaches compared with other treatments.
- Taxon
- peachesPrunus persicat0
- Treatment
- treatment with 20 g L-1 SPI + 10 g L-1 CaCl2e2
- Outcome
- ethylene emissione2
- Direction
- decreasede2
- Comparator
- other treatmentse2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e2“Compared with other treatments, treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 2 significantly decreased weight loss rate, bacterial growth, respiratory rate and ethylene emission of fresh-cut peaches”
Claim · model-written summary
SPI plus CaCl2 treatment inhibited the increase in browning degree of fresh-cut peaches.
- Taxon
- peachesPrunus persicat0
- Treatment
- Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2e3
- Outcome
- browning degreee3
- Direction
- inhibitede3
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e1“The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control”
e3“Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 also inhibited increase in browning degree, production of reactive oxygen species, malonaldehyde and total phenols”
Claim · model-written summary
SPI plus CaCl2 treatment inhibited production of reactive oxygen species, malonaldehyde and total phenols in fresh-cut peaches.
- Taxon
- peachesPrunus persicat0
- Treatment
- Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2e3
- Outcome
- production of reactive oxygen species, malonaldehyde and total phenolse3
- Direction
- inhibitede3
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e1“The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control”
e3“Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 also inhibited increase in browning degree, production of reactive oxygen species, malonaldehyde and total phenols”
Claim · model-written summary
SPI plus CaCl2 treatment maintained higher superoxide dismutase and catalase activities in fresh-cut peaches.
- Taxon
- peachesPrunus persicat0
- Treatment
- Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2e3
- Gene
- superoxide dismutasee4
- Outcome
- activities of superoxide dismutase and catalasee4
- Direction
- highere4
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e1“The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control”
e3“Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 also inhibited increase in browning degree, production of reactive oxygen species, malonaldehyde and total phenols”
e4“maintained higher activities of superoxide dismutase and catalase”
Claim · model-written summary
SPI plus CaCl2 treatment inhibited peroxidase and polyphenol oxidase activities in fresh-cut peaches.
- Taxon
- peachesPrunus persicat0
- Treatment
- Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2e3
- Gene
- peroxidasee5
- Outcome
- activities of peroxidase and polyphenol oxidasee5
- Direction
- inhibitede5
- Comparator
- controle1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh-cut peaches”
e1“The result showed that firmness, colour(∆E*) and soluble solid content (SSC) in fresh-cut peaches treated with 20 g L -1 SPI + 10 g L-1 CaCl2 were higher than control”
e3“Treatment with 20 g L-1 SPI + 10 g L-1 CaCl2 also inhibited increase in browning degree, production of reactive oxygen species, malonaldehyde and total phenols”
e5“whereas inhibited the activities of peroxidase and polyphenol oxidase”
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