Effects Of Different Antistaling Agents On Browning And Storage Quality Of Fresh-cut Peaches

Browning is easily happened in fresh-cut peach,which reduces the goods value and nutritional value.In this paper,peaches were treated with different SA solutions(0.5%,1.0%,1.5%),NO solutions(5,10,15 ?mol L-1),SPI solutions(1.0%,2.0%,4.0%),calcium chloride solutions(0.5%,1.0%,1.5%),and then were stored at 5 oC.To study the different processing of fresh cut peach difference L,browning degree(BD),total soluble solids(SSC),hardness,polyphenol oxidase(PPO),peroxidase(POD)and superoxide dismutase(SOD),catalase(CAT),malondialdehyde(MDA)and reactive oxygen species(ROS),the influence of the total phenol content.(1)The SA solution(0.5%,1.0%,1.5%)can effectively delay the chromatic difference of L,SSC,and decrease.Inhibiting the activity of the PPO,the activity of POD;Slow down the SOD,CAT activity decline;Inhibiting BD,MDA,and the total phenol content of ROS increased,but no significant effect on hardness.The best result was 1.0% SA.(2)The NO solution(5,10,15?mol L-1 NO)can effectively delay the decrease of SSC and hardness.Inhibiting the activity of the PPO,the activity of POD;Slow down the SOD,CAT activity decline;Inhibition of BD,MDA,and the total phenol content of ROS increased,but the effect on color difference was not obvious.The best one is 10 ?mol L-1NO.(3)The SPI solution(1.0%,2.0%,4.0%)can effectively delay the chromatic difference.Inhibiting the activity of the PPO,the activity of POD;Slow down the SOD,CAT activity decline;Inhibition of BD,MDA,and the total phenol content of ROS increased,but the impact on hardness was not obvious.The best effect is 2.0% SPI.(4)The calcium chloride solution(0.5%,1.0%,1.5%)can effectively delay the decline of the chromatic difference L,SSC,and hardness;Inhibiting the activity of the PPO,the activity of POD;Slow down the SOD,CAT activity decline;Inhibiting BD,MDA,and ROS in general.Calcium chloride has the most significant effect on the hardness of fresh peach.The best one is 1.0% calcium chloride.(5)In the storage of the 6 d control,the loss of edible value.At 10 d,the 1% SA was the best for fresh-cut peaches,with the highest levels of SSC,the slowest for BD,lowest in ROS,and highest in SOD.1.5% calcium chloride is the best at keeping peach hardness.Combined with storage quality and antioxidant enzymes and membrane lipid peroxide product,1% SA storage effect is best,fresh-cut peach still has the edible value and good sense at the10 d.