Supercritical carbon dioxide (SCCD) has been studied for its effectiveness in preserving vegetables, but most research has focused on overall changes in the total phenolic, carotenoid and sugar contents. However, the detailed changes in individual nutrients during storage, as well as their relationship, remain largely unexplored. Herein, in this work, high-performance liquid chromatography (HPLC) was used to analyze the variations in individual carotenoids and sugars in SCCD-treated carrots and pumpkins during 21 days of storage. The results demonstrated that SCCD effectively inhibited microbial growth, and maintained the low levels of polyphenol oxidase (PPO) and peroxidase (POD) activity during storage. SCCD also deferred the degradation of carotenoid profile and phenolic compounds. Additionally, SCCD accelerated the hydrolysis of sucrose content while postponing the reduction of glucose and fructose. In summary, the SCCD technique could delay the quality deterioration of fresh-cut vegetables, preserving them with minimal quality changes.

中文翻译：

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超临界二氧化碳处理对鲜切蔬菜贮藏品质的影响


超临界二氧化碳 （SCCD） 在保存蔬菜方面的有效性已被研究，但大多数研究都集中在总酚类、类胡萝卜素和糖含量的整体变化上。然而，储存过程中各种营养物质的详细变化以及它们之间的关系在很大程度上仍未得到探索。在此，在这项工作中，高效液相色谱 （HPLC） 用于分析 SCCD 处理的胡萝卜和南瓜在储存 21 天期间单个类胡萝卜素和糖的变化。结果表明，SCCD 有效抑制了微生物的生长，并在贮藏过程中保持了较低的多酚氧化酶 （PPO） 和过氧化物酶 （POD） 活性。SCCD 还推迟了类胡萝卜素谱和酚类化合物的降解。此外，SCCD 加速了蔗糖含量的水解，同时推迟了葡萄糖和果糖的还原。总之，SCCD 技术可以延缓鲜切蔬菜的品质恶化，以最小的质量变化保存它们。