Effects of different cutting types on preservation of fresh-cut'Xinlimei'radish during cold storage
LYU Jingyi
WANG Yaxuan
GE Yonghong
LI Jianrong
YU Zhangfu
SHEN Ronghu
Abstract：To investigate effects of different cutting types on preservation of fresh-cut'Xinlimei'radish during cold storage.The'Xinlimei'radishes were cut by five types:whole slice,1/2 slice,1/4 slice,strip and block.Peeled whole radishes were used as controls.The changes of quality-related and reactive oxygen(ROS)metabolism-related parameters during storage at low temperature(4±0.5)℃ were studied.Our results showed that compared with five cutting types,the whole slice cutting treatment could delay the increase of whiteness value,lignin content,phenylalanine ammoniase(PAL)and polyphenol oxidase(PPO)activities,and delay the decrease of total phenol contents and anthocyanin contents,thus maintaining the original color and sensory quality of fresh-cut radish.The whole slice cutting treatment could also delay the decrease of contents of water,titrable acid(TA)contents,total soluble solid(TSS)contents and ascorbic acid(AsA)contents,slow down the increase of weight loss,superoxide anion(O2)production rate and hydrogen peroxide(H2O2)content,effectively maintaining the storage quality and extending the shelf life.Although block cutting-treated radish exhibited higher activities of peroxidase(POD),superoxide dismutase(SOD)and catalase(CAT)during storage,it also had the highest level of ROS(O2·-and H2O2)accumulation and the fastest rate of quality deterioration.Therefore,the whole slice treatment had the best preservation effect on fresh-cut'Xinlimei'radish compared with the other cutting types.
Keywords：fresh-cut radishcutting typesqualityreactive oxygen species metabolism
Publication Date：2024-09-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：12( 161-172 )