Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage
To investigate the effect of melatonin treatment on maintaining the freshness of fresh-cut purple cabbage, purple cabbage was used as the subject and stored it under conditions of 4 ℃ and 85% RH for 12 d. Melatonin was used to treat fresh-cut purple cabbage at concentrations of 0, 0.01, 0.1, 0.5, an...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020043 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823865311865077760 |
|---|---|
| author | Jing ZHANG Yuxin LIU Chenchen WU Changhong LIU Lei ZHENG |
| author_facet | Jing ZHANG Yuxin LIU Chenchen WU Changhong LIU Lei ZHENG |
| author_sort | Jing ZHANG |
| collection | DOAJ |
| description | To investigate the effect of melatonin treatment on maintaining the freshness of fresh-cut purple cabbage, purple cabbage was used as the subject and stored it under conditions of 4 ℃ and 85% RH for 12 d. Melatonin was used to treat fresh-cut purple cabbage at concentrations of 0, 0.01, 0.1, 0.5, and 1 mmol/L. Subsequently, the most effective concentration of melatonin was identified based on changes in color, weight loss, firmness, and the total number of aerobic bacteria. Furthermore, the effect of optimal melatonin concentration on the nutritional quality and antioxidant capacity of the fresh-cut purple cabbage was further evaluated. Results showed that 0.5 mmol/L melatonin treatment effectively reduced the decrease in lightness and redness, as well as the increase in yellowness, weight loss, softening, and the total number of aerobic bacteria in the fresh-cut purple cabbage (P<0.05). Additionally, fresh-cut purple cabbage treated with 0.5 mmol/L melatonin significantly enhanced the accumulation of anthocyanins (P<0.05), markedly inhibited the degradation in total glucosinolate content (P<0.05), and slowed the decrease of myrosinase activity, as well as the contents of sulforaphane and indole-3-carbinol. It also improved antioxidant activity by increasing DPPH and ABTS+ radical scavenging capacities, enhancing superoxide dismutase activity, and delaying the decrease in both catalase and peroxidase activities. In conclusion, 0.5 mmol/L melatonin treatment effectively maintained the nutritional quality and antioxidant capacity of fresh-cut purple cabbage, thereby providing a theoretical basis for the application of melatonin in fresh-cut vegetables. |
| format | Article |
| id | doaj-art-d1aefe36c1ca46768e72141c82627c33 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-d1aefe36c1ca46768e72141c82627c332025-02-08T08:06:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146432433210.13386/j.issn1002-0306.20240200432024020043-4Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple CabbageJing ZHANG0Yuxin LIU1Chenchen WU2Changhong LIU3Lei ZHENG4School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, ChinaTo investigate the effect of melatonin treatment on maintaining the freshness of fresh-cut purple cabbage, purple cabbage was used as the subject and stored it under conditions of 4 ℃ and 85% RH for 12 d. Melatonin was used to treat fresh-cut purple cabbage at concentrations of 0, 0.01, 0.1, 0.5, and 1 mmol/L. Subsequently, the most effective concentration of melatonin was identified based on changes in color, weight loss, firmness, and the total number of aerobic bacteria. Furthermore, the effect of optimal melatonin concentration on the nutritional quality and antioxidant capacity of the fresh-cut purple cabbage was further evaluated. Results showed that 0.5 mmol/L melatonin treatment effectively reduced the decrease in lightness and redness, as well as the increase in yellowness, weight loss, softening, and the total number of aerobic bacteria in the fresh-cut purple cabbage (P<0.05). Additionally, fresh-cut purple cabbage treated with 0.5 mmol/L melatonin significantly enhanced the accumulation of anthocyanins (P<0.05), markedly inhibited the degradation in total glucosinolate content (P<0.05), and slowed the decrease of myrosinase activity, as well as the contents of sulforaphane and indole-3-carbinol. It also improved antioxidant activity by increasing DPPH and ABTS+ radical scavenging capacities, enhancing superoxide dismutase activity, and delaying the decrease in both catalase and peroxidase activities. In conclusion, 0.5 mmol/L melatonin treatment effectively maintained the nutritional quality and antioxidant capacity of fresh-cut purple cabbage, thereby providing a theoretical basis for the application of melatonin in fresh-cut vegetables.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020043fresh-cutpurple cabbagemelatoninnutritional qualityantioxidant capacity |
| spellingShingle | Jing ZHANG Yuxin LIU Chenchen WU Changhong LIU Lei ZHENG Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage Shipin gongye ke-ji fresh-cut purple cabbage melatonin nutritional quality antioxidant capacity |
| title | Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage |
| title_full | Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage |
| title_fullStr | Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage |
| title_full_unstemmed | Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage |
| title_short | Effect of Exogenous Melatonin Treatment on Quality and Antioxidant Capacity of Fresh-cut Purple Cabbage |
| title_sort | effect of exogenous melatonin treatment on quality and antioxidant capacity of fresh cut purple cabbage |
| topic | fresh-cut purple cabbage melatonin nutritional quality antioxidant capacity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020043 |
| work_keys_str_mv | AT jingzhang effectofexogenousmelatonintreatmentonqualityandantioxidantcapacityoffreshcutpurplecabbage AT yuxinliu effectofexogenousmelatonintreatmentonqualityandantioxidantcapacityoffreshcutpurplecabbage AT chenchenwu effectofexogenousmelatonintreatmentonqualityandantioxidantcapacityoffreshcutpurplecabbage AT changhongliu effectofexogenousmelatonintreatmentonqualityandantioxidantcapacityoffreshcutpurplecabbage AT leizheng effectofexogenousmelatonintreatmentonqualityandantioxidantcapacityoffreshcutpurplecabbage |