QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

Simões, Adriano do Nascimento; Freire, Clarissa Soares; Silva, Edson Fábio da; Júnior, Aurélio Paes Barros; Ferreira‐Silva, Sérgio Luiz

doi:10.1590/1983-21252016v29n104rc

Cited by 8 publications

(13 citation statements)

References 15 publications

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“…This enabled the use of the tested volumes and times for the study of preservation of the sweet potato cultivars Paraná, Mãe de Família, and ESAM1. Simões et al (2016) used 50 μL of plant extract to evaluate PPO enzyme activity in yam (Discorea sp.). Ramos et al (2013) used an enzyme extract volume of 500 μL in cassava (Manihot esculenta Crantz).…”

Section: Resultsmentioning

confidence: 99%

Polyphenol Oxidase and Peroxidase Enzyme Assays in Sweet Potato Cultivars Harvested at Different Times

et al. 2019

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Enzyme assays are based on methodologies described in the literature. However, the enzyme kinetics must be adjusted to obtain more reliable results. This study aimed to adjust assays by testing different polyphenol oxidase (PPO) and peroxidase (POD) extract amounts and reaction times in sweet potato cultivars harvested at different times. Sweet potato cultivars Paraná, Mãe de Família, and ESAM1 were harvested at 120, 150, and 180 days after planting and minimally processed. A 0.25 g sample was used to determine PPO and POD activities immediately after minimal processing at each harvest. Extraction was performed in 1500 μL phosphate buffer (0.2 M, pH 6.0). The PPO assay was performed by adding 10-50 μL extract, 1490-1450 μL phosphate buffer (0.2 M, pH 6.0), and 1500 μL catechol (0.2 M). The POD assay was carried out by adding 10-50 μL extract to a reaction medium containing 1790-1750 μL phosphate buffer (0.2 M, pH 6), 100 μl guaiacol (5 g L-1), and 100 μL hydrogen peroxide (0.8 g L-1). In both cases, the evaluated reaction times were 1, 2, and 3 min. In the three cultivars, PPO and POD activities increased with the volume of extract and reaction time at all harvest times. The enzyme extract volume of 10 μL for 2 min promoted a continuous increase in PPO and POD enzyme activities in all studied cultivars and at all reaction times.

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Section: Resultsmentioning

confidence: 99%

Polyphenol Oxidase and Peroxidase Enzyme Assays in Sweet Potato Cultivars Harvested at Different Times

et al. 2019

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“…On the other hand, at 25 °C, the pieces emitted fluorescence in the ultraviolet light, as was also evident, in later stages: stickiness on the surface, after the second day. Simões et al (2016) observed Pseudomonas ssp., using fluorescence emission under ultraviolet light, in which it has aerobic metabolism (Sillankorva et al, 2004). The packaging used evidenced a certain aerobic environment, due to high PPO activity (Figure 3) in which it uses O 2 in the catalysis of the reaction.…”

Section: Effect Of Temperature On the Total Soluble Phenolics Oxidatmentioning

confidence: 99%

“…Fluorescence emission was determined with two representative slices of each treatment and was photographed using a semiprofessional digital camera (Nykon; D3100 14.2 megapixels); it was coupled in a dark room (CN-6; Vilber Lourmat), under ultraviolet light at 365 nm with 1 x 6 Watts filter 1 x 6 Watts and 220 V 50/60 Hz (VL-6.l; Vilber Lourmat) (Simões et al, 2016).…”

Section: Fluorescence Emissionmentioning

confidence: 99%

Changes in phenol metabolism of minimally processed baby cassava under different temperatures: An alternative to commercialization

Brito¹,

Maia²,

JÃonior³

et al. 2017

Afr. J. Biotechnol.

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This study aimed to evaluate the changes in the phenolic oxidation mediated by polyphenol oxidase (PPO) and peroxidase (POD) in the quality of minimally processed 'baby cassava', during the first hours and days of conservation at different temperatures. Pieces of roots of cassava cv. Recife were minimally processed into 'baby cassava' form and kept at 5 ± 2 and 25 ± 2°C for 12h and/or 10 days. Fresh weight loss (FWL), visual examination (visual appearance), total soluble phenolics (TSP), fluorescence emission at UV-light, PPO and POD activities were evaluated. Non-refrigerated 'Baby cassava' lost overall quality and minimal FWL for 12h. After this period, there was intense darkening, while refrigerated pieces had great quality for 10 days. Non-refrigerated pieces emitted more fluorescence than refrigerated 'baby cassava' at 12h, this possibly resulted in the presence of Pseudomoas spp., or fluorescent phenolics compounds. This is associated with an increase of TSP values and PPO and POD activities. On the other hand, the pieces refrigerated at 5 ± 2°C prolong the shelf life until 10 days, suitable for retail market. Moreover, the new form of 'baby cassava' was good for comercialization and consumption, at room temperature, before 12h, an important time for institutional market.

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“…Minimal processing was adapted according to Simões et al (2016). The yam roots were peeled and cut into 3cm thick slices.…”

Section: Minimal Processing and Conservationmentioning

confidence: 99%

“…The damage caused by cutting and inadequate storage conditions induces fresh weight loss in cassava (Junqueira et al, 2014) and increases post-harvest physiological deterioration in fresh-cut potato (Silveira et al, 2017) and fresh-cut yam, with a rapid darkening of surface tissues, initially with brownish spots soon after peeling and cutting (Simões et al, 2016). In cassava roots, there is an accumulation of reactive oxygen species when the tissue darkens (ROS) (Xu et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of multilayer nylon packages on the oxidative damage of minimally processed yam

Simões

Coelho

Fonseca

et al. 2019

Braz. J. Food Technol.

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Appropriate storage packaging is an important aspect to minimize physiological deterioration and enhance the shelf-life of minimally processed products. Thus, the goal of this study was to evaluate the physiological and biochemical changes associated with the quality loss of minimally processed yam, maintained in two different packages at 5 ± 2 °C. The yam roots were selected, washed and conserved at 8 ± 2 °C for 24 hours. They were then peeled and cut into slices about 3 cm thick and minimally processed. Approximately 300 g of minimally processed yam roots were packed in polypropylene (PP, 4 μm thick) and multilayer nylon (NY, 15 μm thick) 15 cm wide x 20 cm long bags, which were stored at 5 ± 2 °C for 14 days. The minimally processed yam conserved in PP packaging presented fluorescence on the surface of the segments, characteristic symptoms of Pseudomonas spp., and showed higher peroxidase and catalase activities. The nylon packaging was more efficient in reducing oxidative damage and also inhibited polyphenol oxidase activity and decreased the accumulation of soluble proteins, resulting in decreased deterioration during storage. Thus, the quality of the minimally processed yam maintained in NY packaging was conserved for 14 days at 5 ± 2 °C.

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QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

Cited by 8 publications

References 15 publications

Polyphenol Oxidase and Peroxidase Enzyme Assays in Sweet Potato Cultivars Harvested at Different Times

Polyphenol Oxidase and Peroxidase Enzyme Assays in Sweet Potato Cultivars Harvested at Different Times

Changes in phenol metabolism of minimally processed baby cassava under different temperatures: An alternative to commercialization

Effect of multilayer nylon packages on the oxidative damage of minimally processed yam

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