Ozone micro-nano bubble water preserves the quality of postharvest parsley

1. Article information

Title: Ozone micro-nano bubble water preserves the quality of postharvest parsley

2. Article link

https://doi.org/10.1016/j.foodres.2023.113020

3. 期刊信息

期刊名：Food Research International Volume 170, August 2023, 113020

4. 作者信息：Junyan Shi a b 1, Huiwen Cai a c 1, Zhanjun Qin a 1, Xiaojiao Li e 1, Shuzhi Yuan a, Xiaozhen Yue a, Yuan Sui d, Aidong Sun b, Jingchun Cui c, Jinhua Zuo a, Qing Wang aa

a .Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, National Engineering Research Center for Vegetables, Beijing Vegetable Research Center, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

b .Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China

c .College of Life Sciences, Dalian Minzu University, Dalian 116600, China

d.Chongqing Key Laboratory of Economic Plant Biotechnology, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China

e.School of Biotechnology and Bioengineering, West Yunnan University, Lincang 677000, Yunnan, China

5. The product models used in the text are: 3S-J5000, 3S-T10

Key point

2.5 mg ·L−1 ozone micro-nano sparkling water is the treatment method for parsley.

Ozone micro-nano sparkling water reduces five volatile characteristics.

Twenty-four major volatiles and 365 differential metabolites were identified.

It induces most metabolites related to flavor metabolism.

The production and use of ozone micro-nano bubble water (O3-MNBW) is an innovative technology that prolongs the reactivity of aqueous-phase ozone and maintains the freshness and quality of fruits and vegetables by removing pesticides, mycotoxins, and other contaminants. The quality of parsley treated with different concentrations of O3-MNBW was investigated during storage at 20 ℃ for 5 d, and found that a ten-minute exposure of parsley to 2.5 mg·L−1 O3-MNBW effectively preserved the sensory quality of parsley, and resulted in lower weight loss, respiration rate, ethylene production, MDA levels, and a higher level of firmness, vitamin C, and chlorophyll content, relative to untreated parsley. The O3-MNBW treatment also increased the level of total phenolics and flavonoids, enhanced peroxidase and ascorbate peroxidase activity, and inhibited polyphenol oxidase activity in stored parsley. Five volatile signatures identified using an electronic nose (W1W, sulfur-compounds; W2S, ethanol; W2W, aromatic- and organic- sulfur compounds; W5S, oxynitride; W1S, methane) exhibited a significant decrease in response to the O3-MNBW treatment. A total of 24 major volatiles were identified. A metabolomic analysis identified 365 differentially abundant metabolites (DMs). Among them, 30 and 19 DMs were associated with characteristic volatile flavor substance metabolism in O3-MNBW and control groups, respectively. The O3-MNBW treatment increased the abundance of most DMs related to flavor metabolism and reduced the level of naringin and apigenin. Our results provide insight into the mechanisms that are regulated in response to the exposure of parsley to O3-MNBW, and confirmed the potential use of O3-MNBW as a preservation technology.