| عنوان مجله
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
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| چکیده
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Abstract
Low temperature (1°C) storage causes internal browning (IB) in plum (Prunus domestica
L.) fruit. Consequently, any treatment with beneficial effect on decreasing these
symptoms would achieve promising attention. For this purpose, L-cysteine (0.1, 0.2,
and 0.5%) treatments were applied on “Stanley” plum, and investigated IB, antioxidant
capacity, electrolyte leakage (EL), malondialdehyde (MDA), internal content of
anthocyanin, flavonoids, phenols, and ascorbic acid and some antioxidant enzymes.
The results showed that L-cysteine at 0.5% concentration could significantly alleviate
IB in plum fruit by enhancing antioxidant capacity and inhibiting polyphenol
oxidase activities. In addition, 0.2 and 0.5% L-cysteine improved the activity of antioxidant
enzymes (i.e., superoxide dismutase, catalase, and ascorbate peroxidase) and
decreased hydrogen peroxide content. Moreover, L-cysteine maintained membrane
integrity as manifested by reduced EL and MDA accumulation. L-cysteine-treated
fruit showed higher ascorbic acid, anthocyanin, flavonoids, and phenol contents, and
total antioxidant activity higher than the control fruit during low temperature storage.
In conclusion, L-cysteine postharvest treatment could act as promising and safe
method for preserving nutritional quality of plum during low temperature storage.
Practical applications
Low temperature storage is considered as an effective way to slow down respiration
and senescence processes and then extending the postharvest life of plum. However,
low temperature storage results in chilling injury (e.g., IB) and causes requisite of
complementary treatment(s) to reduce the injury. Considering the present results,
L-cysteine treatment could be spotted as an encouraging approach to reduce browning
and preserve nutritional quality of plum during low temperature storage.
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