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Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life  [2017]

Fan, Panhui Huber, Donald J. Su, Zihan Hu, Meijiao et al.

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Abstract
Fresh-cut (FC) red pitaya fruit were treated with 5 g a.i. l-1 apple polyphenols (APP) and then stored at 20 °C for up to 4 days to evaluate the effects on attributes. Results showed that FC pitaya fruit with APP treatment showed greater colour retention, delayed softening, reduced loss of soluble solids content, titratable acidity, betacyanin and total phenolics compared with untreated FC fruit. APP treatment also maintained antioxidant activity, as indicated by higher DPPH radical-scavenging activity and reducing power compared with untreated FC pitaya fruit. APP treatment strongly suppressed microbial growth, contributing to improvement of product safety. Because APP is a natural product, we propose that application of APP could be a convenient, safe and low-cost approach to maintain the quality and extend the shelf life of FC red pitaya fruit.
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Other subjects

  • TTA
  • polyphenols
  • APP
  • FDA
  • color
  • MPN
  • Shelf life
  • PDA
  • antioxidant activity
  • Pitaya
  • FW
  • SE
  • CFU
  • Apple polyphenols
  • MA
  • ANOVA
  • Fresh-cut
  • HPLC
  • SSC
  • Betacyanin
  • Cactaceae
  • DPPH
  • Antioxidant activity
  • microbial growth
  • titratable acidity
  • shelf life
  • 2,2-diphenyl-1-picrylhydrazyl
  • ROS
  • product safety
  • HPC
  • Food safety
  • GRAS
  • apples
  • total soluble solids
  • FC
  • a.i.

From the journal

Food chemistry

ISSN : 0308-8146

Other information

Language : English

Type : Journal Article

In AGRIS since : 2018

Publisher : Elsevier Ltd

All titles :

" Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life "