Quality changes in plum puree based on anti-Browning treatment: Nonvolatile and volatile compounds analysis

Plum (Prunus domestica L.) puree is an emerging product with various potential applications. Although the enzymatic properties of plum polyphenol oxidase have been systematically studied, the effect of anti-browning treatment in the plum puree and its impact on the comprehensive quality (color, aroma, nutrition) are still understudied. This study evaluates the comprehensive effect of three anti-browning methods-ascorbic acid (VC), steam blanching (Blanch), and their combined treatment (VC + Blanch)-on browning inhibition, compound profile, and aroma characteristics of plum puree. The VC + Blanch reduced browning and maintained color, and uniquely regulated nonvolatiles through antagonistic, synergistic, and protective mechanisms. Based on this pretreatment, high-pressure processing (HPP) and pasteurization (PA) were compared: PA promoted phenolics release, while HPP better preserved the fresh green aroma; PA produced more thermal-processed flavor. These findings clarify the non-additive effects of combined anti-browning and guide the process selection for plum puree production.