This work provides companies in the fresh-cut produce sector with an Ascorbate Bluetooth© Analyzer (ABA), a screen-printed sensor-based device for ascorbic acid (AA) detection, for quality control all along the supply chain. The amperometric detection of AA on fresh and fresh-cut parsley, under correct and incorrect storage temperature, allowed us to investigate the kinetics of AA decay in response to oxidative stress. The role of ascorbate oxidase (AOx) and ascorbate peroxidase (APx) was studied. ABA was used in situ by unskilled personnel. Treatments influenced AA decay kinetics, which were linear in fresh parsley, and non-linear in fresh-cut. Two hours at 28 °C immediately after chopping, the resilience of the fresh-cut parsley was reduced, even though the cold chain was restored. Two hours at −2 °C caused a rapid loss of AA until its complete decay after 72 h. Significant differences between treatments were observed in both the expression and activity of AOx and APx. ABA registered sudden changes of parsley AA following unpredicted variations of temperature during processing or transport. It was useful to remedy the effects of unexpected flaws in the cold chain, which can be proposed for quality preservation of different fresh-cut produce.

中文翻译：

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用于鲜切欧芹供应链质量控制的抗坏血酸蓝牙©分析仪

这项工作为鲜切农产品行业的公司提供了一种抗坏血酸蓝牙® 分析仪 (ABA)，这是一种基于丝网印刷传感器的抗坏血酸 (AA) 检测设备，用于整个供应链的质量控制。在正确和不正确的储存温度下，新鲜和鲜切欧芹上 AA 的电流检测使我们能够研究 AA 响应氧化应激的衰减动力学。研究了抗坏血酸氧化酶 (AOx) 和抗坏血酸过氧化物酶 (APx) 的作用。ABA 由非技术人员就地使用。处理影响 AA 衰变动力学，在新鲜欧芹中呈线性，在鲜切时呈非线性。切碎后立即在 28°C 下两小时，即使恢复了冷链，鲜切香菜的弹性也降低了。-2 °C 下两小时导致 AA 快速损失，直到 72 小时后完全衰减。在 AOx 和 APx 的表达和活性方面观察到处理之间的显着差异。在加工或运输过程中出现不可预测的温度变化后，ABA 记录了欧芹 AA 的突然变化。有助于弥补冷链中意外缺陷的影响，可为不同鲜切产品的质量保存提出建议。