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
Cutting styles did not have adverse effect on the organoleptic quality.
Cutting significantly enhanced TP content, antioxidant enzyme activity and AOX.
The enhancement of TP content and AOX increased with cutting wound intensity.