关键词: 哈密瓜；切分方式；品质；总酚；γ-氨基丁酸

Abstract: The fresh melon fruit were cut into trapezoids, cubes and slices and then stored at 10 ℃ for up to 72 h. The effects of different cutting methods on the quality, and total phenol and γ-aminobutyric acid (GABA) contents of fresh-cut Hami melon were investigated. The results indicated that fresh-cut processing promoted the decrease in the color parameters L, a and b values, firmness, total soluble solid (TSS) and ascorbic acid contents, and the increase in total bacterial count and transparency, and higher wounding intensity resulted in greater changes in these indicators. Meanwhile, fresh-cut processing significantly induced the increase in L-phenylalanine ammonialyase (PAL) and glutamate decarboxylase (GAD) activity, total phenolic and GABA contents and 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging capacity (P < 0.05), and slicing, casuing the greatest wounding intensity, resulted in the highest PAL and GAD activity, DPPH radical scavenging capacity and total phenolic and GABA contents. These results implied that although fresh-cut processing accelerated deterioration in the quality of fresh-cut cantaloupe, it could also promote the accumulation of bioactive compounds including phenolic compounds and GABA, thus improving antioxidant capacity.

Key words: Hami melon; cutting methods; quality; total phenolics; γ-aminobutyric acid