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<p>To meet the growing demand for convenient food, fresh-cut fruits have increasingly gained market presence. However, the browning issue during processing remains a challenge that requires attention. This study investigates the effects of chitosan oligosaccharide (CO), calcium ascorbate (CA), and their combined treatment on browning, membrane lipid metabolism, and antioxidant metabolism in fresh-cut apples. The results show that the combined treatment of CO-CA can significantly inhibit the growth of microorganisms and effectively alleviate browning through the following mechanisms: inhibiting the activity of enzymes involved in membrane lipid metabolism (such as phospholipase D, lipoxygenase, and phospholipase C), reducing the accumulation of reactive oxygen species, and enhancing endogenous antioxidant capacity (such as superoxide dismutase, catalase, ascorbate peroxidase, total phenols, and ascorbic acid). Therefore, this treatment can protect the integrity of the cell membrane and maintain the quality of fresh-cut apples. In conclusion, our findings provide potential strategies for enhancing the quality of fresh-cut apples and elucidate the underlying regulatory mechanisms.</p>

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The combined coating treatment of chitosan oligosaccharides and calcium ascorbate alleviates browning in fresh-cut apple by regulating membrane lipid metabolism

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Yi Wang,
  • Chenghui Liu,
  • Wen Li,
  • Weiqi Tang,
  • Chen Chen,
  • Aili Jiang

摘要

To meet the growing demand for convenient food, fresh-cut fruits have increasingly gained market presence. However, the browning issue during processing remains a challenge that requires attention. This study investigates the effects of chitosan oligosaccharide (CO), calcium ascorbate (CA), and their combined treatment on browning, membrane lipid metabolism, and antioxidant metabolism in fresh-cut apples. The results show that the combined treatment of CO-CA can significantly inhibit the growth of microorganisms and effectively alleviate browning through the following mechanisms: inhibiting the activity of enzymes involved in membrane lipid metabolism (such as phospholipase D, lipoxygenase, and phospholipase C), reducing the accumulation of reactive oxygen species, and enhancing endogenous antioxidant capacity (such as superoxide dismutase, catalase, ascorbate peroxidase, total phenols, and ascorbic acid). Therefore, this treatment can protect the integrity of the cell membrane and maintain the quality of fresh-cut apples. In conclusion, our findings provide potential strategies for enhancing the quality of fresh-cut apples and elucidate the underlying regulatory mechanisms.