Real-time optical monitoring of enzymatic browning in fresh-cut apples: integrating photography with physiological and transcriptomic insights

Abstract

This study presents a real-time monitoring approach for enzymatic browning in fresh-cut apples, which integrates continuous optical photography with MATLAB-assisted image processing and data analysis. The photographic recording was used to precisely track the browning rates of fresh-cut apples, thereby identifying critical periods of enzymatic activities, and further elucidating the dynamic interplay between oxidative stress and antioxidant responses. Results indicate that 35–50 min post-cutting represents a critical period for the enzymatic browning of fresh-cut apples. Physiological investigations further link the inflection points in browning to increased membrane peroxidation and shifts in metabolic pathways associated with oxidative stress management. Integrating real-time imaging with molecular biology techniques provides a comprehensive understanding of the browning mechanisms in fresh-cut tissue. Our results exhibit significant implications for quality evaluation and the development of anti-browning strategies and offer a powerful tool for monitoring the freshness and marketability of cut fruits.