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<p>This study investigates the effects of soaking fresh-cut potato tubers in 50&#xa0;µmol/L melatonin (MT) on their quality and antioxidant capacity. MT treatment effectively maintained the tubers’ appearance, leading to higher sensory evaluation scores and increased total soluble solids (TSS) content. Additionally, MT treatment resulted in higher lightness (<i>L</i>*) and blue-yellow chromaticity (<i>b</i>*) values, while reducing red-green chromaticity (<i>a</i>*) values and the browning index. Texture analysis revealed significant improvements in hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of the tubers. Moreover, MT treatment led to increase accumulation of total phenols and flavonoids, enhancing the gene expression and activities of phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), while decreasing the activity of polyphenol oxidase (PPO). The treatment also boosted the tubers’ capacity to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric ion reducing antioxidant power (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS<sup>+</sup>) free radicals, which was directly correlated with the elevated total phenol and flavonoid content. MT can also promote the accumulation of endogenous MT within the tubers and effectively control the proliferation of microorganisms. In conclusion, MT treatment effectively extends the shelf life of fresh-cut potato tubers while enhancing their antioxidant capacity.</p>

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Melatonin treatment extended shelf life and improved antioxidant capacity of fresh-cut potato tubers

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年7月11日

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  • Xiaoyuan Zheng,
  • Xuejiao Zhang,
  • Hong Jiang,
  • Weigang Liu,
  • Fankui Zeng

摘要

This study investigates the effects of soaking fresh-cut potato tubers in 50 µmol/L melatonin (MT) on their quality and antioxidant capacity. MT treatment effectively maintained the tubers’ appearance, leading to higher sensory evaluation scores and increased total soluble solids (TSS) content. Additionally, MT treatment resulted in higher lightness (L*) and blue-yellow chromaticity (b*) values, while reducing red-green chromaticity (a*) values and the browning index. Texture analysis revealed significant improvements in hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of the tubers. Moreover, MT treatment led to increase accumulation of total phenols and flavonoids, enhancing the gene expression and activities of phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS), while decreasing the activity of polyphenol oxidase (PPO). The treatment also boosted the tubers’ capacity to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric ion reducing antioxidant power (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) free radicals, which was directly correlated with the elevated total phenol and flavonoid content. MT can also promote the accumulation of endogenous MT within the tubers and effectively control the proliferation of microorganisms. In conclusion, MT treatment effectively extends the shelf life of fresh-cut potato tubers while enhancing their antioxidant capacity.