Effects of Nitric Oxide Slow-release Fumigation Treatment on the Quality of Fresh-cut Apple Slices
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Abstract:
The influence of nitric oxide (NO) slow-release fumigation treatment on the quality of fresh-cut apple (Malus domestica Borkh. cv. Red Fuji) slices was investigated in this study. Fresh-cut ‘Red Fuji’ apple slices and an NO releasing agent that was composed of donor diethylenetriamine/nitric oxide (DETANO), citric acid, and cornstarch were simultaneously placed in a sealed container at 4°C. The lightness (L*) value of the cut surface, flesh firmness, weight loss, total phenolic content, polyphenoloxidase (PPO) activity, total soluble solid content, vitamin C content，titratable acid content of the fresh-cut apple slices were analyzed during the storage period. The NO slow-release fumigation treatment effectively reduced the development of cut surface browning, flesh softening, and weight loss, and significantly inhibited the decrease of total phenolic content and the increase of PPO activity as compared to the control. Additionally, the fumigation treatment maintained the levels of total soluble solids, vitamin C, and titratable acids and delayed the quality deterioration of fresh-cut apple slices. It could provide a new method of preservation for fresh-cut apple slices.
