Scientia Agricultura Sinica ›› 2020, Vol. 53 ›› Issue (24): 5081-5090.doi: 10.3864/j.issn.0578-1752.2020.24.011

• HORTICULTURE • Previous Articles     Next Articles

Effect of UV-C on the Browning of Fresh-Cut Huangguan Pear

CHEN Chen(),JIANG AiLi,LIU ChengHui,ZHAO QiQi,ZHANG YanHui,HU WenZhong()   

  1. Ministry of Education, College of Life Science, Dalian Minzu University/Key Laboratory of Biotechnology and Bioresources Utilization, Dalian 116600, Liaoning
  • Received:2020-05-04 Accepted:2020-07-22 Online:2020-12-16 Published:2020-12-28
  • Contact: WenZhong HU;


【Objective】In order to provide an experimental basis for the preservation of fresh-cut pears and enlarging the application of UV-C, the effects of pre-processing and post-processing UV-C treatment on the browning inhibition of fresh-cut pears and its possible physiology mechanism were studied.【Method】Fresh-cut pears were separately treated by pre-processing and post-processing UV-C (254 nm) for 5 min, and then the physiological parameters were evaluated, including browning degree (BI), the activities of polyphenol oxidase (PPO), phenylalnine ammonialyase (PAL), total phenolic content (TPC), H2O2 and MDA content, the activities of antioxidant enzymes (superoxide dismutase, SOD, catalase CAT, ascorbate peroxidase APX, glutathione reductase GR) and non-enzymatic antioxidant capacities (DPPH, ABTS radical scavenging activities and reducing power).【Result】The results showed that both pre-processing and post-processing UV-C treatment could effectively delay the browning of fresh-cut pears. Post-processing UV-C treatment exhibited better browning controlling effect than that of pre-processing UV-C treatment. Both two kinds of UV-C treatments could improve the PPO activity, reduce the PAL activity and TPC, as well as increase the enzymatic and non-enzymatic antioxidant activities of fresh-cut pears and decrease the accumulation of H2O2 and MDA. Statistical analysis indicated that BI were significantly negatively correlated with CAT, APX and GR activities, and non-enzymatic capacities (P<0.01). While there was a positive correlation between BI and H2O2, MDA content (P<0.01).【Conclusion】These findings suggested that UV-C treatment delayed browning of fresh-cut pears during storage mainly through improving the antioxidant defense system. Post-processing UV-C treated fresh-cut pears possessed higher antioxidant activity than that of pre-processing treated samples, therefore, which exhibited better browning controlling effect.

Key words: fresh-cut pears, browning, UV-C, physiology mechanism

Fig. 1

Effect of UV-C treatment on the surface color of fresh-cut Huangguan pear during storage process Different alphabets are significantly (P<0.05) different among different treated samples. The same as below"

Fig. 2

Effect of UV-C treatment on the PPO activity of fresh-cut Huangguan pear during storage"

Fig. 3

Effect of UV-C treatment on the total phenolic content (a) and PAL activity (b) of fresh-cut Huangguan pear during storage"

Fig. 4

Effect of UV-C treatment on the H2O2 (a) and MDA (b) contents of fresh-cut Huangguan pear during storage"

Fig. 5

Effects of UV-C treatment on the activities of SOD (a), CAT (b), APX (c) and GR (d) of fresh-cut Huangguan pears during storage"

Fig. 6

Effects of UV-C treatment on the DPPH radical (a) and ABTS radical (b) scavenging activities and reducing power (c) of fresh-cut Huangguan pears during storage"

Fig. 7

Pearson correlation coefficients of BI and physiological parameters"

[1] PEREZ-CABRERA L, CHAFER M, CHIRALT A, GONZALEZ- MARTINEZ C. Effectiveness of antibrowning agents applied by vacuum impregnation on minimally processed pear. LWT-Food Science and Technology, 2011,44(10):2273-2280.
doi: 10.1016/j.lwt.2011.04.007
[2] BOBO-GARCÍA G, ARROQUI C, MERINO G, VÍRSEDA P. Antibrowning compounds for minimally processed potatoes: A Review. Food Reviews International, 2019,5:529-546.
[3] DEGL'INNOCENTI E, GUIDI L, PARDOSSI A, TOGNONI F. Biochemical study of leaf browning in minimally processed leaves of lettuce ( Lactuca sativa L. var. Acephala). Journal of Agricultural and Food Chemistry, 2005,53(26):9980-9984.
doi: 10.1021/jf050927o pmid: 16366683
[4] SALTVEIT M E. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biology and Technology, 2000,21(1):61-69.
doi: 10.1016/S0925-5214(00)00165-4
[5] SUN Y, ZHANG W, ZENG T, NIE Q X, ZHANG F Y, ZHU L Q. Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism. Food Chemistry, 2015,177:376-381.
doi: 10.1016/j.foodchem.2015.01.065 pmid: 25660900
[6] TOIVONEN P M A, BRUMMELL D A. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology, 2008,48(1):1-14.
doi: 10.1016/j.postharvbio.2007.09.004
[7] 袁芳, 邱诗铭, 李丽. 不同保鲜剂复合处理对鲜切芒果活性氧代谢、细胞膜透性和褐变的影响. 食品科学, 2020,41(3):218-223.
doi: 10.1111/jfds.1976.41.issue-1
YUAN F, QIU S M, LI L. Effect of composite preservative on active oxygen metabolism, cell membrane permeability and browning of fresh-cut mango. Food Science, 2020,41(3):218-223. (in Chinese)
doi: 10.1111/jfds.1976.41.issue-1
[8] United States Food & Drug Administration. Ultraviolet radiation for the processing and treatment of food. Code of Federal Regulations, 2002.
[9] MORENO C, ANDRADE-CUVI M J, ZARO M J, DARRE M, VICENTE A R, CONCELLÓN A. Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola. Journal of Food Quality, 2017,2017:1-9.
[10] WANG D, CHEN L K, MA Y, ZHANG M, ZHAO Y W, ZHAO X Y. Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root. Food Chemistry, 2019,278:659-664.
doi: 10.1016/j.foodchem.2018.11.102 pmid: 30583426
[11] HUANG H, GE Z W, LIMWACHIRANON J, LI L, LI W R, LUO Z S. UV-C treatment affects browning and starch metabolism of minimally processed lily bulb. Postharvest Biology and Technology, 2017,128:105-111.
doi: 10.1016/j.postharvbio.2017.02.010
[12] CHEN C, HU W Z, HE Y B, JIANG A L, ZHANG R D. Effect of citric acid combined with UV-C on the quality of fresh-cut apples. Postharvest Biology and Technology, 2016,111:126-131.
doi: 10.1016/j.postharvbio.2015.08.005
[13] 周琪, 陈晨, 周福慧, 胡文忠, 赵蕾, 许源源. 短波紫外线控制鲜切苹果褐变与其活性氧代谢的相关性. 食品科学, 2019,40(5):102-109.
ZHOU Q, CHEN C, ZHOU F H, HU W Z, ZHAO L, XU Y Y. Correlation between enzymatic browning inhibition by UV-C treatment and reactive oxygen species metabolism of fresh-cut apples. Food Science, 2019,40(5):102-109 (in Chinese)
[14] PALOU E, LÓPEZ-MALO A, BARBOSA-CÁNOVAS G V, WELTI-CHANES J, SWANSON B G. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. Journal of Food Science, 1999,64(1):42-45.
doi: 10.1111/jfds.1999.64.issue-1
[15] PATTERSON B D, MACRAE E A, FERGUSON I B. Estimation of hydrogen peroxide in plant extracts using titanium (IV). Analytical Biochemistry, 1984,139(2):487-492.
doi: 10.1016/0003-2697(84)90039-3 pmid: 6476384
[16] 陈晨, 胡文忠, 田沛源, 姜爱丽. 超声辅助提取香蕉皮多酚工艺优化及其抗氧化性的分析. 食品科学, 2014,35(2):12-17.
doi: 10.7506/spkx1002-6630-201402003
CHEN C, HU W Z, TIAN P Y, JIANG A L. Optimization of ultrasound-assisted extraction of polyphenols from banana peel and its antioxidant capacity. Food Science, 2014,35(2):12-17. (in Chinese)
doi: 10.7506/spkx1002-6630-201402003
[17] CHEN C, HU W Z, ZHANG R D, JIANG A L, LIU C H. Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh-cut carrots. Journal of the Science of Food and Agriculture, 2018,98(12):4726-4732.
doi: 10.1002/jsfa.9007 pmid: 29542138
[18] 李雪, 吴觉天, 王毅, 姜红, 毕阳, 司敏, 张静荣, 徐洁. 采后ABA处理促进‘陇薯3号’马铃薯块茎愈伤形成. 中国农业科学, 2017,50(20):4003-4011.
doi: 10.3864/j.issn.0578-1752.2017.20.014
LI X, WU J T, WANG Y, JIANG H, BI Y, SI M, ZHANG J R, XU J. Postharvest ABA treatment promote wound healing of potato ‘Longshu No.3’ tubers. Scientia Agricultura Sinica, 2017,50(20):4003-4011. (in Chinese)
doi: 10.3864/j.issn.0578-1752.2017.20.014
[19] CHEN C, HU W Z, ZHANG R D, JIANG A L, ZOU Y. Levels of phenolic compounds, antioxidant capacity, and microbial counts of fresh-cut onions after treatment with a combination of nisin and citric acid. Horticulture, Environment, and Biotechnology, 2016,57(3):266-273.
doi: 10.1007/s13580-016-0032-x
[20] REN Y L, WANG Y F, BI Y, Ge Y H, Wang Y, Fan C F, Li D Q, Deng H W. Postharvest BTH treatment induced disease resistance and enhanced reactive oxygen species metabolism in muskmelon ( Cucumis melo L.) fruit. European Food Research and Technology, 2012,234(6):963-971
doi: 10.1007/s00217-012-1715-x
[21] REYES L F, CISNEROS-ZEVALLOS L. Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes ( Solanum tuberosum L.). Journal of Agricultural and Food Chemistry, 2003,51(18):5296-5300.
doi: 10.1021/jf034213u pmid: 12926873
[22] VIACAVA F, SANTANA-GÁLVEZ J, HEREDIA-OLEA E, PÉREZ- CARRILLO E, NAIR V, CISNEROS-ZEVALLOS L, JACOBO- VELÁZQUEZ D A. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots. Food Chemistry, 2020,307:125551.
doi: 10.1016/j.foodchem.2019.125551 pmid: 31648173
[23] LANDRIGAN M, MORRIS S C, EAMUS D, MCGLASSON W B. Postharvest water relationships and tissue browning of rambutan fruit. Scientia Horticulturae, 1996,66(3/4):201-208.
doi: 10.1016/S0304-4238(96)00915-6
[24] RICO D, MARTÍN-DIANA A B, BARAT J M, BARRY-RYAN C. Extending and measuring the quality of fresh-cut fruit and vegetables: A review. Trends in Food Science and Technology, 2007,18(7):373-386.
doi: 10.1016/j.tifs.2007.03.011
[25] OMS-OLIU G, ROJAS-GRAÜ M A, GONZÁLEZ L A, VARELA P, SOLIVA-FORTUNY R, HERNANDO M I H, MUNUERA I P, FISZMAN S. MARTÍN-BELLOSO O. Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: A review. Postharvest Biology and Technology, 2010,57(3):139-148.
doi: 10.1016/j.postharvbio.2010.04.001
[26] HUQUE R, WILLS R B H, PRISTIJONO P, GOLDING J B. Effect of nitric oxide (NO) and associated control treatments on the metabolism of fresh-cut apple slices in relation to development of surface browning. Postharvest Biology and Technology, 2013,78:16-23.
doi: 10.1016/j.postharvbio.2012.12.006
[27] CANTOS E, TUDELA J A, GIL M I, ESPÍN J C. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. Journal of Agricultural and Food Chemistry, 2002,50(10):3015-3023.
doi: 10.1021/jf0116350 pmid: 11982435
[28] LI Z H, ZHANG Y, GE H B. The membrane may be an important factor in browning of fresh-cut pear. Food Chemistry, 2017,230:265-270.
doi: 10.1016/j.foodchem.2017.03.044 pmid: 28407910
[29] JIANG J, JIANG L, ZHANG L, LUO H B, OPIYO A M, YU Z F. Changes of protein profile in fresh-cut lotus tuber before and after browning. Journal of Agricultural and Food Chemistry, 2012,60(15):3955-3965.
doi: 10.1021/jf205303y
[30] LIN Y F, LIN H T, LIN Y X, ZHANG S, CHEN Y H, JIANG X J. The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested longan fruit. Postharvest Biology and Technology, 2016,111:53-61.
doi: 10.1016/j.postharvbio.2015.07.030
[31] GAO H, CHAI H K, CHENG N, CAO W. Effects of 24-epibrassinolide on enzymatic browning and antioxidant activity of fresh-cut lotus root slices. Food chemistry, 2017,217:45-51.
doi: 10.1016/j.foodchem.2016.08.063 pmid: 27664606
[32] MITTLER R. Oxidative stress, antioxidants and stress tolerance. Trends in Plant Science, 2002,7(9):405-410.
doi: 10.1016/s1360-1385(02)02312-9 pmid: 12234732
[33] ZHANG J, YUAN L, LIU W, LIN Q, WANG Z D, GUAN W Q. Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage. International Journal of Food Science and Technology, 2017,52(3):626-634.
doi: 10.1111/ijfs.2017.52.issue-3
[34] MAGHOUMI M, GÓMEZ P A, MOSTOFI Y, ZAMANI Z, ARTÉS- HERNÁNDEZ F, ARTÉS F. Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils. LWT-Food Science and Technology, 2013,54(2):389-396.
doi: 10.1016/j.lwt.2013.06.006
[35] 高梵, 龙清红, 韩聪, 金鹏, 郑永华. UV-C处理对鲜切红心萝卜抗氧化活性的影响. 食品科学, 2016,37(11):12-17.
doi: 10.7506/spkx1002-6630-201611003
GAO F, LONG Q H, HAN C, JIN P, ZHENG Y H. Effect of UV-C treatment on antioxidant activity of fresh-cut red-fleshed radish. Food Science, 2016,37(11):12-17. (in Chinese)
doi: 10.7506/spkx1002-6630-201611003
[36] HU K D, QIAN W, HU L Y, GAO S P, WU J, LI Y H, ZHENG J L, HAN Y, LIU Y S, ZHANG H. Hydrogen sulfide prolongs postharvest storage of fresh-cut pears (Pyrus pyrifolia) by alleviation of oxidative damage and inhibition of fungal growth. PLoS ONE, 2014,9(1):e85524.
doi: 10.1371/journal.pone.0085524 pmid: 24454881
[37] ZHENG J L, HU L Y, HU K D, WU J, YANG F, ZHANG H. Hydrogen sulfide alleviates senescence of fresh-cut apple by regulating antioxidant defense system and senescence-related gene expression. HortScience, 2016,51(2):152-158.
doi: 10.21273/HORTSCI.51.2.152
[1] WANG YaHui, LIU XiaoHong, YONG MingLi, XIONG AiSheng, SU XiaoJun. Analysis of Changes in Phenolic Acids of Luffa cylindrica Pulp During Browning Based on Metabolomics [J]. Scientia Agricultura Sinica, 2021, 54(22): 4869-4879.
[2] WANG ZiYu,ZHANG YinYin,LI YueYuan,LI Ling,YOU LingLing,LI XiaoYan,JIN Zhao,YAN ShiJie. Relationship Between LAC Gene Expression and Core Browning of Yali Pear [J]. Scientia Agricultura Sinica, 2020, 53(24): 5073-5080.
[3] LIN KaiLi, HUANG Qi, HUANG QiHui, JIN ZhenLiang, JIANG TianJia, ZHENG XiaoLin. Browning Inhibition and Energy Metabolism Mechanism of  Agaricus bisporus by Ergothioneine Treatment [J]. Scientia Agricultura Sinica, 2018, 51(8): 1568-1576.
[4] ZHU HaiSheng, LIU JianTing, CHEN MinDong, LI YongPing, WANG Bin, ZHANG QianRong, YE XinRu, LIN Hui, WEN QingFang. Cloning and Expression Analysis of Copper and Zinc Superoxide Dismutase Cu/Zn-SOD Gene Family from Luffa cylindrical [J]. Scientia Agricultura Sinica, 2017, 50(17): 3386-3399.
[5] YAN Hong-bo, CHENG Yu-dou, HE Jin-gang, GE Wen-ya, YANG Kun, GUAN Jun-feng. Cloning of PAL Gene in ‘Yali’ Pear and Its Expression During Fruit Development and Wounding [J]. Scientia Agricultura Sinica, 2014, 47(21): 4341-4348.
[6] WEN Peng-Fei, XING Yan-Fu, NIU Tie-Quan, GAO Mei-Ying, NIU Xing-Yan. Accumulation of Flavanols, Expression of Leucoanthocyanidin Reductase Induced by UV-C Irradiation During Grape Berry Development [J]. Scientia Agricultura Sinica, 2012, 45(21): 4428-4436.
[7] ZHANG Ya-wei, CHEN Yi-lun. Enzymatic Browning Factors of Pear Juice in Different Varieties and Its Correlation with Enzymatic Browning [J]. Scientia Agricultura Sinica, 2011, 44(9): 1880-1887.
[8] . Identification of chemicals from enzymatic-browning reacation of Chestnut (Castanea Mollissina) kernel [J]. Scientia Agricultura Sinica, 2011, 44(8): 1678-1687 .
[9] SUN Chao-Xia, HOU Si-Yu, YANG Wu-De. Effect of Exogenous L-Phentermine and UV-C on the Accumulation of Rutin Compounds and the Expression of Rutin Biosynthesis Genes in Fagopyrum tartaricum [J]. Scientia Agricultura Sinica, 2011, 44(23): 4772-4780.
[10] CHEN Yi-Hui, LIN He-Tong, LIN Yi-Fen, ZHANG Ju-Nian, ZHAO Yun-Feng. Effects of Phomopsis longanae Chi Infection on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruits [J]. Scientia Agricultura Sinica, 2011, 44(23): 4858-4866.
[11] YANG Wei,LIU Jing,Lü Chun-jing,WANG Jie,ZHANG Su-min

Effects of CaCl2 and AsA Treatments on Quality and Browning in Fresh-Cut Apple

[J]. Scientia Agricultura Sinica, 2010, 43(16): 3402-3410 .
[12] CHEN Lian,CHEN Meng-yin,LIN He-tong,CHEN Yi-hui,LIN Yi-fen,CHEN Shao-jun
. Effects of Uncouple Agent DNP Treatment on Browning and Active Oxygen Metabolism in Pericarp of Harvested Longan Fruit
[J]. Scientia Agricultura Sinica, 2009, 42(11): 4019-4026 .
[13] FangYin . Relationship of tissue browning and phenolic acids and related enzymes in phalaenopsis.Spp [J]. Scientia Agricultura Sinica, 2008, 41(7): 2197-2203 .
[14] . Polyphenolic compound and Degree of browning in Processing Apple Varieties [J]. Scientia Agricultura Sinica, 2007, 40(11): 2563-2568 .
Full text



No Suggested Reading articles found!