College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China.
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, PR China.
Food Chem. 2024 Jul 15;446:138866. doi: 10.1016/j.foodchem.2024.138866. Epub 2024 Feb 28.
Fresh-cut potatoes are prone to surface browning and physiological degradation. Chlorogenic acid (CGA), a natural phenolic antioxidant, has demonstrated preservative properties in various postharvest products. However, the underlying mechanisms of its application on maintaining quality remain unclear. Therefore, the effect of exogenous CGA treatment on quality deterioration of potato slices and the mechanisms involved were investigated. Results revealed CGA treatment retarded the browning coloration, suppressed microbial growth and inhibited the declines in starch, and ascorbic acid contents in potato slices. Meanwhile, the treatment activated the phenylpropanoid pathway but decreased the activities of phenolic decomposition-related enzymes such as polyphenol oxidase (PPO) and tyrosinase and downregulated StPPO expression. Moreover, the treated slices exhibited reduced accumulation of reactive oxygen species and increased activity of antioxidant enzymes. Additionally, they displayed enhanced 2,2-diphenyl-1-picrylhydrazyl radicals scavenging capacity and higher ATP levels. Therefore, these findings indicated that CGA treatment was effective for quality maintenance and antioxidant capacity enhancement in fresh-cut potatoes, thereby providing potential strategies for the preservation and processing of fresh-cut produce.
鲜切土豆容易发生表面褐变和生理降解。绿原酸（CGA）作为一种天然的酚类抗氧化剂，已被证明在各种采后产品中具有保鲜作用。然而，其应用于维持品质的潜在机制尚不清楚。因此，本研究探讨了外源 CGA 处理对土豆片品质劣变的影响及其作用机制。结果表明，CGA 处理延缓了褐变变色，抑制了微生物的生长，抑制了淀粉和抗坏血酸含量的下降。同时，处理激活了苯丙烷途径，但降低了多酚氧化酶（PPO）和酪氨酸酶等与酚类分解相关的酶的活性，并下调了 StPPO 的表达。此外，处理后的切片活性氧积累减少，抗氧化酶活性增加。此外，它们还表现出增强的 2,2-二苯基-1-苦基肼自由基清除能力和更高的 ATP 水平。因此，这些发现表明 CGA 处理对鲜切土豆的品质保持和抗氧化能力增强有效，从而为鲜切产品的保鲜和加工提供了潜在策略。
