Physiological and metabolomic insights into tea tree essential oil-induced suppression of browning in fresh-cut pineapple.

Abstract

This study investigated the mechanism of tea tree essential oil (TTO) in inhibiting browning of fresh-cut pineapple using physiological and non-targeted metabolomic analyses. TTO effectively maintained appearance quality by reducing browning, weight loss, and tissue softening. Mechanistically, TTO significantly inhibited the activities of key browning enzymes, while concurrently enhancing antioxidant enzyme activities. Furthermore, TTO treatment delayed tissue softening by suppressing pectin-degrading enzymes. Metabolomics identified that the accumulation of phenylalanine, tyrosine, p-coumaric acid, and caffeic acid was significantly reduced as key metabolites in association with browning inhibition. These compounds were primarily involved in phenylalanine metabolism, tyrosine metabolism, and phenylpropanoid biosynthesis. Specifically, TTO treatment was associated with decreased accumulation of specific phenolic compounds and their synthetic precursors within these critical pathways. In conclusion, TTO delayed quality deterioration through the synergistic regulation of browning-related enzyme activities, antioxidant defense, cell wall metabolism, and phenolic precursor accumulation.

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