دورية أكاديمية
Different Cutting Methods Affect the Quality of Fresh-Cut Cucumbers by Regulating ROS Metabolism
العنوان: | Different Cutting Methods Affect the Quality of Fresh-Cut Cucumbers by Regulating ROS Metabolism |
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المؤلفون: | Yuge Guan, Wenzhong Hu, Lei Wang, Bailu Yang |
المصدر: | Horticulturae, Vol 9, Iss 4, p 514 (2023) |
بيانات النشر: | MDPI AG, 2023. |
سنة النشر: | 2023 |
المجموعة: | LCC:Plant culture |
مصطلحات موضوعية: | fresh-cut cucumber, cutting methods, reactive oxygen species, quality, Plant culture, SB1-1110 |
الوصف: | Fresh-cut cucumbers (Cucumis sativus L.) are appreciated by consumers for their convenience and freshness. In the process of home cooking and in the food industry, different cutting methods for cucumbers are needed. In order to explore the effect of cutting methods on the quality of fresh-cut cucumbers, cucumbers were cut into slices, pieces, and strips and whole cucumbers were used as the control. The results indicate that the vitamin C content of the sliced, pieced, and stripped cucumbers was gradually reduced, while the glutathione content increased significantly (p < 0.05) compared with the whole cucumbers. Furthermore, this study reveals that the fresh-cutting operation induced the production of ROS (O2−· and H2O2). Simultaneously, cutting activates phenylalanine ammonia-lyase and peroxidase activity, which enhanced the total phenol content by 1.35 times, 1.51 times, and 1.78 times in the pieced, stripped, and sliced cucumbers, respectively. This combines with the enhancement in the ascorbate peroxidase, glutathione reductase, superoxide dismutase, and catalase activity, contributing to the antioxidant capacity increasing by 1.14–1.95 times compared with the control. In conclusion, the degree of quality indexes was sliced > pieced > stripped. Therefore, this study provides useful information to illuminate the mechanism of the quality change in fresh-cut cucumbers subjected to different cutting methods and makes suggestions on the appropriate cutting style for the commercial or home use of cucumbers. |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 2311-7524 |
Relation: | https://www.mdpi.com/2311-7524/9/4/514; https://doaj.org/toc/2311-7524 |
DOI: | 10.3390/horticulturae9040514 |
URL الوصول: | https://doaj.org/article/8f632531317843c9b5ae0b9aced257b7 |
رقم الأكسشن: | edsdoj.8f632531317843c9b5ae0b9aced257b7 |
قاعدة البيانات: | Directory of Open Access Journals |
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