Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry

Melatonin treatment maintains the quality and delays senescence of postharvest cattails (Typha latifolia L.) during cold storage

Melatonin treatment was investigated for the sensory quality and senescence in postharvest cattails (Typha latifolia L.) during cold storage. The 0.75 mM melatonin treatment reduced surface browning and delaying lignification of Cattails stored at 4 °C. The results showed that melatonin treatment slowed weight loss and firmness, maintained sensory quality and reducing sugar content. Melatonin treatment reduced browning by inhibiting the increase of MDA and H2O2 contents and POD activity. Melatonin treatment maintained high non-enzymatic antioxidant components (Vitamin C and total phenolic content) and antioxidant enzyme activities (SOD, CAT, and APX), thereby alleviating the browning and senescence of postharvest cattails. These findings indicate that melatonin treatment can maintain postharvest cattails quality

Data_Sheet_1_Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage.docx

This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.</p