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<p><i>Cistanche deserticola</i>, a food-medicine dual-use plant with anti-aging, antioxidant, and hepatoprotective properties, exhibits susceptibility to browning during the storage of its fresh-cut products, leading to deterioration in quality. To enhance the storage stability, this study investigated the effect of plasma-activated water combined with a color-preserving solution (PAW-CS) treatment on the storage quality of fresh-cut <i>C. deserticola</i>. The results indicated that compared with the control group (CK), PAW-CS treatment effectively slowed the decline in firmness and soluble solids content, enhanced the activity of superoxide dismutase (SOD) and catalase (CAT), and mitigated oxidative stress associated with H₂O₂ accumulation. Simultaneously, it suppressed the activity of browning-related enzymes, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD), and slowed the degradation of vitamin C (V<sub>C</sub>), total phenols, and flavonoids. These synergistic effects collectively delayed the browning process of fresh-cut <i>C. deserticola</i>. Metabolomics analysis further revealed that PAW-CS might maintain nutritional value and storage quality of <i>C. deserticola</i> by regulating secondary metabolic pathways such as tricarboxylic acid (TCA) cycle, amino acid metabolism, phenylalanine metabolism, and flavonoid biosynthesis. These findings provide new insights into the complex mechanisms underlying PAW-CS-mediated browning inhibition and highlight its potential application in preserving the quality of fresh-cut fruit and vegetables.</p>

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PAW-CS treatment delays browning in fresh-cut Cistanche deserticola by inhibiting enzyme activity and regulating secondary metabolism

  • 期刊论文

  • 发表日期：

    2026年7月7日

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  • Mengpei Liu,
  • Wanrui Li,
  • Chenyang Wu,
  • Jiale Wang,
  • Tianzhong Wu,
  • Liyan Liu

摘要

Cistanche deserticola, a food-medicine dual-use plant with anti-aging, antioxidant, and hepatoprotective properties, exhibits susceptibility to browning during the storage of its fresh-cut products, leading to deterioration in quality. To enhance the storage stability, this study investigated the effect of plasma-activated water combined with a color-preserving solution (PAW-CS) treatment on the storage quality of fresh-cut C. deserticola. The results indicated that compared with the control group (CK), PAW-CS treatment effectively slowed the decline in firmness and soluble solids content, enhanced the activity of superoxide dismutase (SOD) and catalase (CAT), and mitigated oxidative stress associated with H₂O₂ accumulation. Simultaneously, it suppressed the activity of browning-related enzymes, including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD), and slowed the degradation of vitamin C (VC), total phenols, and flavonoids. These synergistic effects collectively delayed the browning process of fresh-cut C. deserticola. Metabolomics analysis further revealed that PAW-CS might maintain nutritional value and storage quality of C. deserticola by regulating secondary metabolic pathways such as tricarboxylic acid (TCA) cycle, amino acid metabolism, phenylalanine metabolism, and flavonoid biosynthesis. These findings provide new insights into the complex mechanisms underlying PAW-CS-mediated browning inhibition and highlight its potential application in preserving the quality of fresh-cut fruit and vegetables.