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In order to clarify an efficient and convenient method to increase the antioxidant activity in broccoli, this study intended primarily to elucidate the effect of cutting type on the quality parameters, antioxidant substance contents and antioxidant activity of broccoli using different floret diameters of 10 × 10 cm (CS1), 5 × 5 cm (CS2), 2.5 × 2.5 cm (CS3) and shredded florets (CS4). The results showed that chlorophyll, total soluble solid, vitamin C and reduced glutathione contents of fresh‐cut broccoli were decreased obviously during the storage. However, there was a significant influence of cutting type on the enzymatic activities involved in phenolic synthesis and oxidation including phenylalanine ammonia‐lyase, cinnamate 4‐hydroxylase, and polyphenol oxidase, which contributed to increasing phenolic content by 26.8%, 30.9%, 46.0%, and 51.3% in CS1, CS2, CS3 and CS4, respectively, and further enhanced the antioxidant activity by more than 60% in fresh‐cut broccoli. Moreover, the activities of antioxidant‐related enzymes, including superoxide dismutase, peroxidase and catalase, were increased significantly in fresh‐cut broccoli. In conclusion, the cutting types had no significant effect on quality but clearly influenced the antioxidant substances and activities of broccoli; therefore, this study provided an efficient and convenient method to enhance the potential nutritional value of broccoli. [ABSTRACT FROM AUTHOR]

Packaging affects the physiological processes and maintains the quality and safety of food products, which is a critical element in the storage and sale of fresh-cut fruits and vegetables. Thus, the current study sought to establish optimal packaging for fresh-cut cabbage by assessing the physiological and biochemical reactions, nutritional changes, and microbial contamination of samples packaged with five different packaging films. Results demonstrated that polyvinylidene chloride (PVDC) was most efficient in maintaining colour, anthocyanin and phenolic content, inhibiting polyphenol oxygenase activity, limiting browning, delaying weight loss, and reducing the respiration rate. Moreover, the PVDC samples exhibited the highest activity of free-radical scavenging enzymes (peroxidase, superoxide dismutase, and catalase), providing superior reactive oxygen-species scavenging. Meanwhile, the polyethylene samples had the lowest total plate counts and total coliform counts after 6–12 d of storage. Whereas, the poly (butylene adipate-co-terephthalate)/poly lactic acid group exhibited superior inhibition of yeast and mold. After 12 d of storage, the microbial indices of all samples were within 105 CFU g−1, which was within the safety range for fresh-cut vegetables. Therefore, based on the sensory evaluation, physiological quality, antioxidant activity and microbial safety, PVDC film was identified as the best packaging candidate for fresh-cut red cabbage. • This work illuminates the mechanism of quality change in fresh-cut red cabbage. • Reveal the mechanism of regulating quality and safety by different packaging films. • Polyvinylidene chloride (PVDC) best retained colour and nutrients content. • For all films, microbial growth remained within food safety thresholds. • PVDC is recommended, performing best overall, and meeting safety requirements. [ABSTRACT FROM AUTHOR]

Fresh-cut potatoes (Solanum tuberosum L.) are appreciated by consumers for their convenience and freshness. In the process of home cooking and food industry, different cutting styles of potato are needed. In order to explore the effect of cutting styles on quality, antioxidant activity, membrane lipid peroxidation, and browning in fresh-cut potatoes, potatoes were cut into pieces, strips, slices and the whole potatoes were used as control. The results indicated that vitamin C content of pieces, strips, and slices potatoes was gradually reduced, while glutathione content increased significantly (P < 0.05) compared with whole potatoes. Simultaneously, cutting induced phenylalanine ammonia-lyase activity and further enhanced phenol content by 40.48%, 74.88%, and 108.86% in pieces, strips and slices, respectively. And this combined with the enhancement of superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase activity, which contributed to the total antioxidant capacity increasing by 1.37–1.46 times compared with control. Furthermore, the increase of lipoxygenase, polyphenol oxidase and peroxidase activity induced by cutting resulted in malondialdehyde content accumulation and browning phenomenon. In conclusion, the degree of membrane lipid peroxidation and browning was slice > strip > piece. Therefore, this study provides useful information to illuminate the mechanism of quality change and browning in fresh-cut potatoes subjected to different cutting styles and makes suggestions on the appropriate cutting style for commercial or home use of potatoes. [Display omitted] • Wounding stress induced the accumulation of phenols of potato. • Wounding stress improved the antioxidant capacity of potato. • This work reveals physiological changes in potato with different cutting styles. • This work reveals the mechanism of quality change in wounded potato. [ABSTRACT FROM AUTHOR]