Fresh‐cut fruits were convenient for consumers but vulnerable to quality deterioration, including browning, softening, and volatile aroma loss. In this study, the whole nectarines were pretreated with 100% O2 (pure oxygen, PO) for 2 h and stored at near‐freezing temperature (NFT, −1.5 ± 0.1°C) for 9 days after cutting. We investigated the changes of samples in browning degree, enzyme activity, cell membrane permeability, antioxidant activity, and aroma components. Specifically, PO pretreatment increased the peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities, which endows the whole nectarines with resistance to environmental stresses before fresh‐cut. NFT storage effectively inhibited the activity of the polyphenol oxidase (PPO) and the increase of the total phenolic content (TPC). Higher antioxidant levels and anti‐browning effects were observed in fresh‐cut nectarines treated with PO + NFT, which demonstrated by higher levels of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) free radical scavenging capacity, ferricion reducing antioxidant power (FRAP), and enzyme activity ratios (ratio 1 and ratio 2). During the storage of 9 days, the firmness and membrane permeability were preserved, malondialdehyde (MDA) content was suppressed, which delayed the softening of nectarine tissue. Furthermore, soluble solids content (SSC) and titratable acid (TA) were also well preserved by PO + NFT, which maintained the physiological and metabolic qualities. Electronic nose tests revealed that PO + NFT postponed the volatile aroma deterioration. In conclusion, PO + NFT effectively maintains the storage quality of fresh‐cut nectarines.

中文翻译：

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纯氧预处理和近冰点储存相结合抑制褐变，保持鲜切油桃的抗氧化和理化品质

鲜切水果对消费者来说很方便，但容易品质恶化，包括褐变、软化和挥发性香气损失。在这项研究中，整个油桃都经过 100% O2 预处理。2（纯氧，PO）2小时，切割后在接近冰点的温度（NFT，-1.5±0.1℃）下保存9天。我们考察了样品褐变度、酶活性、细胞膜通透性、抗氧化活性和香气成分的变化。具体而言，PO预处理提高了过氧化物酶（POD）和苯丙氨酸解氨酶（PAL）活性，从而使整个油桃在鲜切前具有对环境胁迫的抵抗力。 NFT储存有效抑制了多酚氧化酶（PPO）的活性和总酚含量（TPC）的增加。在用 PO + NFT 处理的鲜切油桃中观察到更高的抗氧化水平和抗褐变作用，这通过更高水平的2,2-二苯基-1-三硝基苯肼(DPPH)自由基清除能力、铁离子还原抗氧化能力(FRAP)和酶活性比率(比率1和比率2)。在9天的贮藏过程中，保持了硬度和膜的通透性，丙二醛（MDA）含量受到抑制，延缓了油桃组织的软化。此外，PO+NFT也很好地保留了可溶性固形物含量（SSC）和可滴定酸（TA），保持了生理和代谢品质。电子鼻测试显示PO+NFT延缓了挥发性香气的劣化。综上所述，PO+NFT有效保持了鲜切油桃的贮藏品质。