Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage
PLA at 8 mmol·L<sup>-1</sup> effectively maintained cherry quality by reducing weight loss and decay of cherries, delaying the decline of firmness, while enhancing antioxidant capacity, flavor stability, and antifungal ability. Higher concentrations (16 mmol·L<sup>-1</sup>) provided stronger antimicrobial effects but caused slight surface wrinkling. Thus, 8 mmol·L<sup>-1</sup> was optimal, balancing preservation and appearance, making it a promising natural preservative for extending cherry shelf life.
Authors
- Mengxin Wang (ORCID: https://orcid.org/0000-0001-7157-099X)
- Hansheng Gong
- Xinguang Fan (ORCID: https://orcid.org/0000-0002-1586-4982)
- Xiulian Li (ORCID: https://orcid.org/0000-0003-2156-8896)
- Yunfan Wang
- Danliangmin Song (ORCID: https://orcid.org/0009-0004-2542-531X)
- Yanqing Yang (ORCID: https://orcid.org/0000-0003-3948-9053)
- Xiangquan Zeng
- Chaoqi Zhang
- Yanhui Kong
Institutions
- Binzhou Medical University (CN)
- Shandong University of Aeronautics (CN)
- Ludong University (CN)
- Purdue University West Lafayette (US)
Publication Details
- Journal
- Frontiers in Plant Science
- Published
- 2024-12-20
- DOI
- https://doi.org/10.3389/fpls.2024.1529127
- Citations
- 7
- Primary Topic
- Food Quality and Safety Studies
- Type
- article
- Field-Weighted Citation Impact
- 2.44