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切割方式和茉莉酸甲酯预处理对鲜切菠萝品质和抗氧化活性影响.docx

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切割方式和茉莉酸甲酯预处理对鲜切菠萝品质和抗氧化活性影响 Title:EffectsofCuttingMethodsandJasmineMethylSalicylatePre-treatmentontheQualityandAntioxidantActivityofFresh-cutPineapple Abstract: Fresh-cutpineapplehasgainedsubstantialpopularityinthefoodindustryduetoitsconvenienceandnutritionalbenefits.However,thequalityoffresh-cutfruitstendstodeterioraterapidlyduetoenzymaticreactions,whichleadtochangesintexture,color,andsensoryattributes.Thisstudyaimstoinvestigatetheeffectsofcuttingmethodsandjasminemethylsalicylatepre-treatmentonthequalityandantioxidantactivityoffresh-cutpineapple. Introduction: Fresh-cutfruitshavebecomeincreasinglyfavoredbyconsumersasahealthysnackingoption.Amongthesefruits,pineappleiswidelyrecognizedforitsuniqueflavorandnumeroushealthbenefits.However,thequalityandshelflifeoffresh-cutpineappleareaffectedbyvariousfactorssuchasenzymaticbrowning,microbialgrowth,andlossofnutritionalvalue.Therefore,itiscrucialtoexploreeffectivemethodsforpreservingthequalityandextendingtheshelflifeoffresh-cutpineapple. Methods: 1.Selectionoffreshpineapples:High-qualitypineappleswereselectedbasedonvisualappearance,firmness,andabsenceofanyvisibledefects. 2.Cuttingmethods:Thepineapplesweredividedintothreegroups,eachsubjectedtoadifferentcuttingmethod:groupA(wedge-shapedcuts),groupB(slicedcuts),andgroupC(dicedcuts). 3.Jasminemethylsalicylatepre-treatment:Beforecutting,thepineappleswereimmersedinasolutioncontainingdifferentconcentrationsofjasminemethylsalicylate(0.5%,1.0%,and1.5%)foraspecifiedperiod. 4.Determinationofqualityparameters:Thequalityparametersanalyzedincludedcolorchanges,texture,sensoryattributes,nutritionalcontent,andantioxidantactivity. 5.Statisticalanalysis:Theobtaineddatawereanalyzedusingappropriatestatisticalmethods,suchasanalysisofvariance(ANOVA). ResultsandDiscussion: 1.Cuttingmethods:Thewedge-shapedcuts(groupA)resultedintheleastbrowningandtexturalchangescomparedtoslicedcuts(groupB)anddicedcuts(groupC).Thiscouldbeattributedtothereducedsurfaceareaofthewedges,whichlowersenzymaticactivityandoxid