Effects of Negative Ion Treatment on the Preservation Quality of Fresh-cut Apples

Abstract:

[Objective] This study aims to investigate the effects of negative ion treatment time on the preservation quality of fresh-cut apples. [Method] Fresh-cut apples were treated with negative ion for 0, 40, and 80 min. Under 4 ℃ preservation conditions, the respiration rate, browning index, mass fractions of soluble solids and titratable acids, activities of related enzymes, molality of malondialdehyde (MDA), mass fraction of total phenols, antioxidant capacity, and microbial growth of fresh-cut apples were measured. The effects of negative ion treatment on the preservation quality of fresh-cut apples were evaluated. [Result] Negative ion treatment effectively inhibited the microbial growth and respiration rate, reduced the nutrient loss and activities of polyphenol oxidase (PPO) and peroxidase (POD) activities, increased the molality of MDA, mass fraction of total phenols, and antioxidant capacity, and delayed surface browning, thereby improving the overall preservation quality of fresh-cut apples under 4 ℃ preservation conditions. Notably, the fresh-cut apples treated with negative ions for 80 min exhibited the best preservation quality. [Conclusion] Negative ion treatment improves the preservation quality of fresh-cut apples, demonstrating a promising application prospect.