Effect of Wounding Intensity on Edible Quality by Regulating Physiological and ROS Metabolism in Fresh-Cut Pumpkins
Wenzhong Hu | Yuge Guan | Yi Wang | Ning Yuan
Fresh-cut pumpkin is favored by consumers for its environmental protection, safety, and convenience at home and abroad. To investigate the effect of different wounding intensities (piece, strip and slice, corresponding to 1.90, 3.53 and 6.29 m<sup>2</sup> kg<sup>−1</sup>) on the quality of fresh-cut pumpkin, the critical indexes involved in reactive oxygen species (ROS) metabolism, vitamin C-glutathione cycle, phenylpropanoid metabolism and membrane lipid peroxidation were monitored for pumpkin during storage at 4 °C for 6 d. The results showed that with the increase in cutting injury strength, the lightness, whiteness index, respiration rate, ethylene content, lipoxygenase activity and malondialdehyde content of fresh-cut pumpkin increased, while the hardness, sensory quality, appearance and total soluble solid content continuously decreased. The quality deterioration was the most severe in the slice group, while a higher sensory quality was maintained in the piece after 6 d of storage. However, the activity of phenylalanine ammonia-lyase increased and then contributed to the synthesis of the phenolic compound, which resulted in enhancements of 79.13%, 29.47% and 16.14% in piece, strip and slice, respectively. Meanwhile, cutting enhanced the activity of antioxidant enzymes including ascorbate peroxidase, glutathione reductase, superoxide dismutase and catalase, resulting in the enhancement of antioxidant activity in fresh-cut pumpkin. The collected results showed that the wounding intensities have an obvious influence on the quality by regulating physiological and ROS metabolism.
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