Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

Vitti, Maria Carolina Dario; Sasaki, Fabiana Fumi; Miguel, Patrícia; Kluge, Ricardo Alfredo; Moretti, Celso Luiz

doi:10.1590/s1516-89132011000500016

Cited by 21 publications

(11 citation statements)

References 24 publications

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“…Therefore, the level of browning substrate may be regulated by a dynamic equilibrium of PPO, POD and PAL activities (Sun et al 2009). The decline in PAL activity in all treated and untreated slices was probably related to the auto-regulation of metabolic activity (Vitti et al 2011). …”

Section: Pal Activity Of Potato Slices During Storagementioning

confidence: 95%

“…Minimally processed potatoes may represent an interesting product to increase the sale of raw pre-peeled potatoes in catering and retail market as the consumer's demand for high-convenience food keep growing. However, potatoes are prone to browning after cutting, peeling and exposure to the air (Ozo et al 1984;Vitti et al 2011). Many approaches have been examined to improve the shelf-life of minimally processed vegetables such as optimization of raw material quality, processing conditions (e.g.…”

Section: Introductionmentioning

confidence: 99%

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The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

et al. 2016

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In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m -2 ) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1°C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m -2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m -2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.

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Section: Pal Activity Of Potato Slices During Storagementioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

et al. 2016

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“…In this context, the browning observed for 'baby cassava' occurred after explosion in the enzymatic activities studied, especially those kept at room temperature. Vitti et al (2011) also reported these parameters, where the initial symptoms of senescence in minimally processed potatoes increase in enzyme activity. The increase of enzymes activities accompanied an increase in the phenols oxidation to 6 h, under room temperature until 6 days at 5°C ( Figure 3A).…”

Section: Effect Of Temperature On the Total Soluble Phenolics Oxidatmentioning

confidence: 90%

“…Notwithstanding, Vitti et al (2011) andCantos et al (2002) found no direct relationship between the PPO activity and browning of some cultivars of minimally processed potatoes, even with high levels of the enzyme and high susceptibility to darkening in some varieties. The same was reported by Cantos et al (2001), for minimally processed lettuce leaves.…”

Section: Effect Of Temperature On the Total Soluble Phenolics Oxidatmentioning

confidence: 93%

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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“…There is controversy regarding the involvement of PPO activity in browning (Vitti et al, 2011), since for the reaction to occur, a high cell membranes integrity loss is necessary, so that the phenols that are usually located in the vacuole can contact the PPO, placed in plastids (Boeckx et al, 2015). Thus, considering the increase of POD activity (Fig.…”

Section: Enzymes Of the Phenolic Metabolism Presented Contrasting Behmentioning

confidence: 99%

Changes in the oxidative metabolism of cassava (Manihot esculenta Crantz) roots associated with cultivation managements

Andrade¹,

Coelho²,

Neto³

et al. 2017

Aust J Crop Sci

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The sweet cassava root age and pre-harvest managements can modulate the oxidative metabolism and provide a longer shelf life. Moreover, the evaluation of enzymes envolved in oxidative protection regarding the phenolic metabolism can be an additional approach to understand how the cultivation affects the post-harvest physiological deterioration tolerance in sweet cassava roots. Thus, the aim of this study was to evaluate the oxidative enzymatic protection associated to oxidation mediate by PPO and POD, in response to population density and harvest time of sweet cassava roots, cv. "Mossoró". The roots were cultivated in field conditions in the Brazilian Semiarid, under irrigation. The experimental design was a randomized complete block with three replications. Treatments corresponded to four harvest times (240, 300, 360, 420 days after planting -DAP) and four population densities (10,000, 12,500, 15,000 and 17,500 plants ha -1 ). Sweet cassava roots were sampled and the total soluble phenol content as well as soluble protein content were measured. Also, polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD), catalase (CAT) activity was evaluated. The roots showed higher total soluble phenol content at 300 and 360 DAP and higher protein content at 240, 300 and 360 DAP, for all densities avaluated. Planting densities extremes, of 10,000 and 17,500 plants ha -1 , resulted in higher levels of phenolics compounds and SOD activity. However, did not promote difference in the levels of soluble proteins. There was a significant reduction at PPO, SOD and CAT activity with late harvest, which did not occur for POD activity. Therefore, younger roots have higher oxidative enzymatic protection when compared to older roots in Semiarid conditions.

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Activity of enzymes associated with the enzymatic browning of minimally processed potatoes

Abstract: ABSTRACT

Cited by 21 publications

References 24 publications

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

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

Changes in the oxidative metabolism of cassava (Manihot esculenta Crantz) roots associated with cultivation managements

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