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Effects of nano-copper molybdate and nano-lithium molybdate on browning and physiological index changes in fresh-cut Malus
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Luo-Cheng CHEN1, 2, Ming-Wu QIAO1, Kai HUANG1, Xu ZHAO3, Yun CHEN1, *, Bing-Yao DU1, *
Journal of Food Safety & Quality | 2026, 17(1) : 233 - 238
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Journal of Food Safety & Quality | 2026, 17(1): 233-238
• Food Analysis and Detection •
Effects of nano-copper molybdate and nano-lithium molybdate on browning and physiological index changes in fresh-cut Malus
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Luo-Cheng CHEN1, 2, Ming-Wu QIAO1, Kai HUANG1, Xu ZHAO3, Yun CHEN1, *, Bing-Yao DU1, *
Affiliations
  • 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • 2.Hubei Zhong’ao Nanomaterial Technology Company Limited, Suizhou 432700, China
  • 3.School of Electrical and Electronic Engineering,Wuhan Polytechnic University, Wuhan 430070, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250728002
Outline
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Objective

To study the effects of nano-copper molybdate and nano-lithium molybdate on the browning of fresh-cut Malus.

Methods

The 3 groups of fresh-cut apples were immersed in deionized water,nano-copper molybdate and nano-lithium molybdate solutions for 30 minutes, respectively, and then left in the air.Samples were taken at 0, 1.5, 3.0 and 6.0 h to measure flesh browning and related physiological indicators (total phenol content, malondialdehyde content, flavonoid content, phenylalanine ammonia-lyase activity, and polyphenol oxidase activity).

Results

After treatment with nano-copper molybdate and nano-lithium molybdate(within 0 to 6.0 hours), the flesh color of fresh-cut Malus did not change significantly compared to that at 0 hours,while the flesh of the control group Malus showed obvious browning at 1.5 hours. Compared with the control group,the degree of browning, malondialdehyde content, flavonoid content, phenylalanine ammonia-lyase and polyphenol oxidase activity of the treated group Malus were all significantly reduced.

Conclusion

Nano-copper molybdate and nano-lithium molybdate significantly delayed the browning rate of the Malus. This study provides a theoretical basis for the application of nano-copper molybdate and nano-lithium molybdate in the preservation of fresh-cut fruits.

fresh-cut Malus  /  nanomaterials  /  browning  /  enzyme activity  /  anti-browning
陈洛丞, 乔明武, 黄凯, 赵煦, 陈云, 杜兵耀. 纳米钼酸铜和纳米钼酸锂对鲜切苹果褐变及其生理指标变化的影响. 食品安全质量检测学报, 2026 , 17 (1) : 233 -238 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250728002
Luo-Cheng CHEN, Ming-Wu QIAO, Kai HUANG, Xu ZHAO, Yun CHEN, Bing-Yao DU. Effects of nano-copper molybdate and nano-lithium molybdate on browning and physiological index changes in fresh-cut Malus[J]. Journal of Food Safety & Quality, 2026 , 17 (1) : 233 -238 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250728002
Appendix
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Year 2026 volume 17 Issue 1
8
2
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250728002
  • Receive Date：2025-07-28
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-07-28
Funding
Affiliations
    1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
    2.Hubei Zhong’ao Nanomaterial Technology Company Limited, Suizhou 432700, China
    3.School of Electrical and Electronic Engineering,Wuhan Polytechnic University, Wuhan 430070, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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