BACKGROUND During the production of fresh-cut products, crops are exposed to wounding stress, and as a stress-response, phenolic antioxidants are synthesized. This stress-response is elicited by extracellular ATP (eATP), released from wounded-cells and recognized by receptors of unwounded-cells. The phenolic antioxidants produced as a stress-response are beneficial for human health. However, a common practice in the fresh-cut industry is the application of washing/sanitizing procedures after cutting. These procedures could be highly detrimental, since they partially remove the wound-signal that elicits the biosynthesis of phenolics in plants. In this study, the impact of different washing/sanitizing treatments post-shredding on the wound-induced accumulation of chlorogenic acid (CHA) in carrot was evaluated. Peeled carrots were shredded and dipped in aqueous solutions containing chlorine (100 ppm, 2 min), hydrogen peroxide (1.5%, 2 min) or water (2 min). The content of CHA on treated carrots was evaluated before and after 48 h of storage (19 ± 2°C). RESULTS The control carrots sanitized only before peeling and shredding, showed 4000% higher content of CHA as compared with time 0 h samples. However, carrots treated with washing/sanitizing procedures post-shredding including water, chlorine, and hydrogen peroxide showed a decrease in the accumulation of CHA by 46.9%, 53.6%, and 89.9%, respectively. CONCLUSION These results demonstrated that washing/sanitizing procedures applied after fresh-cutting are potentially detrimental to the wound-induced accumulation of health-promoting compounds during storage of fresh-produce. Thus, the fresh-cut industry could consider avoiding washing procedures after cutting and implement alternative sanitizing procedures that avoid the partial removal of the wound-signal such as sanitizing only before cutting. This article is protected by copyright. All rights reserved.

中文翻译：

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与鲜切胡萝卜前消毒相比，鲜切胡萝卜后消毒可减少由伤口引起的酚类抗氧化剂的积累

背景技术在鲜切产品的生产过程中，作物会受到创伤应激，作为应激反应，酚类抗氧化剂被合成。这种应激反应由细胞外 ATP (eATP) 引发，从受伤细胞中释放出来并被未受伤细胞的受体识别。作为压力反应产生的酚类抗氧化剂对人类健康有益。然而，鲜切行业的常见做法是在切割后应用清洗/消毒程序。这些程序可能是非常有害的，因为它们部分去除了引发植物酚类生物合成的伤口信号。在这项研究中，评估了切碎后不同洗涤/消毒处理对胡萝卜中绿原酸 (CHA) 由伤口诱导积累的影响。将去皮的胡萝卜切碎并浸入含有氯（100 ppm，2 分钟）、过氧化氢（1.5%，2 分钟）或水（2 分钟）的水溶液中。在储存 48 小时之前和之后（19 ± 2°C）评估处理过的胡萝卜上的 CHA 含量。结果 对照胡萝卜只在去皮和切丝前消毒，与 0 小时样品相比，CHA 含量高 4000%。然而，在切碎后用清洗/消毒程序（包括水、氯和过氧化氢）处理的胡萝卜显示，CHA 的积累分别减少了 46.9%、53.6% 和 89.9%。结论 这些结果表明，鲜切后应用的清洗/消毒程序可能不利于在新鲜农产品的储存过程中伤口诱导的健康促进化合物的积累。因此，鲜切行业可以考虑避免切割后的清洗程序，并实施替代消毒程序，避免部分去除伤口信号，例如仅在切割前进行消毒。本文受版权保护。版权所有。