Effect of cutting styles on quality and antioxidant activity in fresh-cut pitaya fruit
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- 作者：Xiaoan Li ; Qinghong Long ; Fan Gao ; Cong Han ; Peng Jin ; Yonghua Zheng ; zhengyh@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Pitaya fruit ; Cutting styles ; Quality ; Reactive oxygen species ; Antioxidant activity
- 刊名：Postharvest Biology and Technology
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：124
- 期：Complete
- 页码：1-7
- 全文大小：680 K
文摘
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Cutting styles did not have adverse effect on the organoleptic quality.
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Cutting significantly enhanced TP content, antioxidant enzyme activity and AOX.
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The enhancement of TP content and AOX increased with cutting wound intensity.