Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines
Dandan Li,
Lu Li,
Tao Liu
et al.
Abstract:Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the pe… Show more
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