title: Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life.
abstract: BACKGROUND
  High-pressure (HP) inert gas processing causes inert gas and water molecules to form clathrate hydrates that restrict intracellular water activity and enzymatic reactions. This technique can be used to preserve fruits and vegetables. In this study, minimally processed (MP) pineapples were treated with HP (∼10 MPa) argon (Ar) and nitrogen (N) for 20 min. The effects of these treatments on respiration, browning and antioxidant potential of MP pineapples were investigated after cutting and during 20 days of storage at 4 °C.
  
  
  RESULTS
  Lower respiration rate and ethylene production were found in HP Ar- and HP N-treated samples compared with control samples. HP Ar and HP N treatments effectively reduced browning and loss of total phenols and ascorbic acid and maintained antioxidant capacity of MP pineapples. They did not cause a significant decline in tissue firmness or increase in juice leakage. HP Ar treatments had greater effects than HP N treatments on reduction of respiration rate and ethylene production and maintenance of phenolic compounds and DPPH(•) and ABTS(•+) radical-scavenging activities.
  
  
  CONCLUSIONS
  Both HP Ar and HP N processing had beneficial effects on MP pineapples throughout 20 days of storage at 4 °C.
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
authors.forename: Zhi-shuang
authors.initials: ZS
authors.lastname: Wu
authors.forename: Min
authors.initials: M
authors.lastname: Zhang
authors.forename: Shao-jin
authors.initials: SJ
authors.lastname: Wang
mesh_terms: D031230:Ananas / Q000737:chemistry* / Q000201:enzymology / Q000378:metabolism; D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry; D001128:Argon / Q000737:chemistry*; D001205:Ascorbic Acid / Q000032:analysis / Q000737:chemistry; D019069:Cell Respiration; D055598:Chemical Phenomena; D002681:China; D005511:Food Handling; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D061353:Food Storage; D005638:Fruit / Q000737:chemistry* / Q000201:enzymology / Q000378:metabolism; D015416:Maillard Reaction; D055595:Mechanical Phenomena; D009584:Nitrogen / Q000737:chemistry*; D010088:Oxidoreductases / Q000378:metabolism; D010940:Plant Proteins / Q000378:metabolism; D011312:Pressure; D011786:Quality Control; D012034:Refrigeration; D014867:Water / Q000032:analysis
chemical_list: D000975:Antioxidants; D010940:Plant Proteins; D014867:Water; D001128:Argon; D010088:Oxidoreductases; D009584:Nitrogen; D001205:Ascorbic Acid