Effect of cutting styles on physicochemical properties and antioxidant capacity of fresh-cut kiwifruits (Actinidia spp.)

Fresh-cut kiwifruits (Actinidia spp.) are appreciated by consumers for their convenience and freshness. This study investigated the effect of different cutting styles (slice, half-slice, and quarter-slice) on physicochemical properties and antioxidant activity of kiwifruits during storage at 4 °C for four days. Results indicated that cutting styles had little influence on color, firmness, weight loss, total aerobic count, titratable acid, total suspended solids, and ascorbic acid content compared with whole kiwifruit. Moreover, the total phenolic content and DPPH radical scavenging activity significantly increased with increasing wounding intensity. In addition, fresh-cut processing induced a higher level of reactive oxygen species (ROS), resulting in elevated malondialdehyde content, electrolyte leakage, and increased activities of superoxide dismutase, peroxidase, and catalase. These findings suggest that cutting styles did not exhibit much adverse effect on the organoleptic quality, but significantly induced the biosynthesis of phenolics and improved the antioxidant activity of fresh-cut kiwifruit.