Changes in Several Enzyme Activities Accompanying the Pulp Browning of Bamboo Shoots during Storage.

Kozukue, Etsuko; Kozukue, Nobuyuki; Tsuchida, Hironobu

doi:10.2503/jjshs.68.689

Cited by 11 publications

(1 citation statement)

References 10 publications

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“…Refrigeration is a traditional way to slow down both PPO and POD activities, since low temperatures (0–4 °C) are far from optimal for these enzymes. Possible changes in PPO or POD (change in activity, solubilisation, etc135, 208, 209) under refrigerated storage depend on other factors, such as storage of whole or sliced fruit, ripening status, relative humidity, etc. Refrigeration per se preserves enzyme activity in PPO and POD extracted from fruits and vegetables.…”

Section: Strategies For Preserving or Increasing Phenolic‐related Quamentioning

confidence: 99%

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

2001

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Phenolic secondary metabolites play an important role in plant-derived food quality, as they affect quality characteristics such as appearance,¯avour and health-promoting properties. Their content in foods is affected by many factors that in¯uence phenolic stability, biosynthesis and degradation. In terms of their biosynthesis the key enzyme phenylalanine ammonia-lyase (PAL) is especially relevant, as it can be induced by different stress (environmental) conditions. In addition, polyphenol oxidases (PPO) and peroxidases (POD) are the main enzymes responsible for quality loss due to phenolic degradation. The different factors affecting phenolic-related food quality are reviewed. These include internal (genetic) and environmental (agronomic) factors, technological treatments applied during postharvest storage of fruits and vegetables, as well as processing and storage of the processed products. The different strategies that are required to either maintain or enhance the phenolic-related quality of foods are critically reviewed. Genetic modi®cation designed to decrease polyphenol oxidases or peroxidases is not always a feasible method, owing to side problems related to the growth and defence of the plant. Agronomic treatments can be used to enhance the phenolic content and pigmentation of fruits and vegetables, although the information available on this topic is very scarce and even contradictory. Some postharvest treatments (cold storage, controlled or modi®ed atmospheres, etc) can also improve phenolic-related quality, as well as new processing methods such as irradiation (gamma, UV), high-®eld electric pulses, high hydrostatic pressures and microwaves.

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Section: Strategies For Preserving or Increasing Phenolic‐related Quamentioning

confidence: 99%

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

2001

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Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)

Guo

Chenghua

et al. 2020

Analytical Letters

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Bamboo Shoot Preservation for Enhancing its Business Potential and Local Economy: A Review

Bal

Singhal

Satya

et al. 2012

Critical Reviews in Food Science and Nutrition

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Bamboo shoot as food has been used in traditional ways by the tribal community the world over. For enhancing its business potential, research on various aspects of bamboo shoot as food is being carried out in Japan, Taiwan, Thailand, and Asian countries and several products are available in the market. Bamboo shoots are used as a delicacy in human food, are a good source of dietary fiber, low in fat and calories. The research studies included in this review paper focus on post-harvest preservation of bamboo shoot. In view of the seasonal availability of bamboo shoot, the post-harvest preservation system for handling cynogenic toxicity in raw shoot while keeping nutrients intact and enhancement of shelf life of the value added products assume great significance for the business potential of this natural product. A yardstick of assessing the "Shelf life-Quality Matrix" developed in this review paper would give a new perspective of quality control in case of preservation of bamboo shoot. Also, knowledge gaps identified in this paper would give impetus to new academic and R&D activities, in turn generating an innovative job profile in the food industry as well as rural entrepreneurship.

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Changes in Several Enzyme Activities Accompanying the Pulp Browning of Bamboo Shoots during Storage.

Cited by 11 publications

References 10 publications

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

Determination of the Volatiles in Fermented Bamboo Shoots by Head Space – Solid-Phase Micro Extraction (HS-SPME) with Gas Chromatography – Olfactory – Mass Spectrometry (GC-O-MS) and Aroma Extract Dilution Analysis (AEDA)

Bamboo Shoot Preservation for Enhancing its Business Potential and Local Economy: A Review

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