Effects of pre-treatment with S-nitrosoglutathione-chitosan nanoparticles on quality and antioxidant systems of fresh-cut apple slices

Abstract In order to develop a new and effective fruit treatment technology, fresh-cut apple slices were treated with water, S-nitrosoglutathione (GSNO), chitosan, and S-nitrosoglutathione-chitosan nanoparticles (GSNO-CS) and then stored at 4 oC for 4 days to investigate the changes in the quality characteristics and the antioxidant biochemical system. The results indicated that GSNO-CS preserved the quality of fresh-cut apple slices more effectively compared to other treatments. Specifically, fresh-cut apple slices treated with GSNO-CS was detected the higher antioxidant enzymes activities, which was 1-7.2 times that of control samples, and the lowest reactive oxygen species content, which was 8.97%-58.97% of the control. In addition, GSNO-CS kept the surface color and weight of the apple slices in an effective way, and reduced the respiration rate of the apple slices to 21%-47% that of the control during storage. All the results of this study suggested that GSNO-CS treatment effectively preserved the quality and enhanced the antioxidant capacity of fresh-cut apple slices.