Affiliation:
1. School of Food and Health, Zhejiang Agricultural and Forestry University, Hangzhou 311300, China
2. School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai 519041, China
3. MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou 310027, China
4. Food Inspection Laboratory, Pingdu Municipal Inspection and Testing Center, Qingdao 266700, China
Abstract
Fresh-cut cucumbers (Cucumis sativus L.) are appreciated by consumers for their convenience and freshness. In the process of home cooking and in the food industry, different cutting methods for cucumbers are needed. In order to explore the effect of cutting methods on the quality of fresh-cut cucumbers, cucumbers were cut into slices, pieces, and strips and whole cucumbers were used as the control. The results indicate that the vitamin C content of the sliced, pieced, and stripped cucumbers was gradually reduced, while the glutathione content increased significantly (p < 0.05) compared with the whole cucumbers. Furthermore, this study reveals that the fresh-cutting operation induced the production of ROS (O2−· and H2O2). Simultaneously, cutting activates phenylalanine ammonia-lyase and peroxidase activity, which enhanced the total phenol content by 1.35 times, 1.51 times, and 1.78 times in the pieced, stripped, and sliced cucumbers, respectively. This combines with the enhancement in the ascorbate peroxidase, glutathione reductase, superoxide dismutase, and catalase activity, contributing to the antioxidant capacity increasing by 1.14–1.95 times compared with the control. In conclusion, the degree of quality indexes was sliced > pieced > stripped. Therefore, this study provides useful information to illuminate the mechanism of the quality change in fresh-cut cucumbers subjected to different cutting methods and makes suggestions on the appropriate cutting style for the commercial or home use of cucumbers.
Funder
National Natural Science Foundation of China
“Thirteenth Five-Year Plan” for National Key Research and Development Program
Zhejiang Agricultural and Forestry University Scientific Research Development Fund Project
Subject
Horticulture,Plant Science
Cited by
1 articles.
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