Advances in Active Oxygen Generation and Antioxidant System of Fresh-Cut Fruits and Vegetables

doi:10.7506/spkx1002-6630-201307067

Abstract

Abstract: After cutting fresh fruits and vegetables, the generation of active oxygen including superoxide anion free radical, H2O2 and hydroxyl free radical is induced, which can destroy the normal metabolism of active oxygen. However, fresh-cut processing stimulates the antioxidant system of fruits and vegetables to result in a positive defense. In this paper, the generation of active oxygen including superoxide anion free radicals and H2O2 as well as the change of antioxidant system including superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and antioxidants such as ascorbic acid, polyphenols and reduced glutathione (GSH) is summarized, which can provide the reference for the reaction mechanism against mechanical damage of fresh-cut fruits and vegetables.

Key words: fruit and vegetable, active oxygen, antioxidant enzyme, antioxidants, fresh-cut

CLC Number:

TS255.3

MA Jie1,2，HU Wen-zhong2,*，BI Yang1，JIANG Ai-li2. Advances in Active Oxygen Generation and Antioxidant System of Fresh-Cut Fruits and Vegetables[J]. FOOD SCIENCE, 2013, 34(7): 316-320.

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