Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

Zhao, Chen; Zhu, Cheng; Zhang, Yan; Niu, Debao; Du, Jinhua

doi:10.1016/j.postharvbio.2010.06.004

Cited by 185 publications

(86 citation statements)

References 30 publications

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“…The protection effect of ABA against water-loss has been proven in citrus fruit by the deficient mutant, which simultaneously exhibited a substantial increase in ethylene production, thus indicating that ABA negatively regulated water stress-induced ethylene biosynthesis (Alférez et al, 2005). In addition to the water loss, leaf yellowing (caused by the loss of a leaf 's green pigmentation) can also affect the quality of postharvest vegetables as well as shorten their shelf life (Aubry et al, 2008;Chen et al, 2010). Furthermore, leaf yellowing is seen as the primary sign of chlorophyll degradation (Matile et al, 1996).…”

Section: Discussionmentioning

confidence: 99%

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

Liu¹,

Yang²,

Zhao³

et al. 2015

Food Sci. Technol (Campinas)

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Postharvest lettuce often lose water, thus affecting both its market value and consumer acceptance. However, the mechanism of the water-loss is still waiting well exploration. The aim of the present study was to investigate the effect of a foliar application of ABA on the fresh weight-loss and the chlorophyll content of postharvest lettuce as well as its association with the regulation of stomata. The present data demonstrated that exogenously application of ABA, in a concentration range of 0 to 100 µM, significantly lowered the fresh weight-loss of postharvest lettuce. ABA also delayed chlorophyll reduction during ambient storage, but this protective effect was ABA concentration-dependent. Among the tested ABA concentrations, 50 µM or lower ABA produced an inhibition effect on chlorophyll degradation in postharvest lettuce leaves. The results demonstrated that the exogenous ABA treatment can obviously reduce the transpiration rate of lettuce leaves by promoting the stomatal closure of postharvest lettuce, therefore eventually delay fresh weight-loss. The present study primarily showed that the application of exogenous ABA, which originated from a naturally-produced phytohormone, has a great potential in retaining the freshness of postharvest lettuce that is stored in an ambient condition, although possible practical application still need to be further evaluated.Keywords: lettuce; postharvest; abscisic acid; water-loss; stomatal closure. Practical Application:The effect of a foliar application of ABA on postharvest lettuce was investigated. The results demonstrated that the ABA, which originated from a naturally-produced phytohormone, can obviously reduce the transpiration rate of lettuce leaves by promoting the stomatal closure of postharvest lettuce, therefore eventually delay fresh weight-loss and chlorophyll reduction during ambient storage. The strategy could potentially be used as an alternative for lettuce producer and retailer to effectively retain the fresh of postharvest lettuce products.

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Section: Discussionmentioning

confidence: 99%

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

Liu¹,

Yang²,

Zhao³

et al. 2015

Food Sci. Technol (Campinas)

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“…Effective inhibitors are necessary, because traditional methods, such as heating and adjusting pH value, are impractical in chestnut fruit pretreatment. Phytic acid (PA) is an antioxidant, chelating agent, and non-toxic food additive that has been used to inhibit enzymatic browning of apple juice and asparagus lettuce (CHEN et al, 2010;DU et al, 2012). The present study investigated the effects of PA on the enzymatic browning by inhibiting PPO and POD activities in fresh-cut Chinese chestnuts.…”

mentioning

confidence: 99%

Competitive inhibition of phytic acid on enzymatic browning of chestnut (Castanea mollissima Blume)

Li¹,

Zhou²,

Kan³

et al. 2017

Acta Alimentaria

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The inhibitory effects of phytic acid (PA) on the browning of fresh-cut chestnuts and the associated mechanisms of PA on polyphenol oxidase (PPO) and peroxidase (POD) activities were investigated. The enzymatic browning of chestnut surfaces and interiors was suppressed by soaking shelled and sliced chestnuts in a PA solution. The specifi c activities of PPO and POD extracted from chestnuts declined due to inhibition by PA. PA was determined to be a competitive inhibitor of both PPO and POD by Lineweaver-Burk plots. The binding modes of PA with PPO and POD were analysed by AutoDock 4.2.Keywords: phytic acid, chestnut, enzymatic browning, polyphenol oxidase, peroxidaseChestnut has been a valuable food resource for centuries for the people living in East Asia, South Europe, and North Africa (GOUNGA et al., 2008). Chinese chestnut (Castanea mollissima Blume) is popular in East and Southeast Asia because of its delicious, sweet taste. Research on the chemical composition of chestnuts reveals the presence of various nutrients that are important for human health (DE VASCONCELOS et al., 2010;BLAIOTTA et al., 2012). In the processing of chestnut fruit, it will darken after peeling, mechanical damage, segmentation, grinding, and prolonged exposure due to enzymatic browning. The browning reaction decreases both the acceptability and nutritional quality of chestnuts (DE LA ROSA et al., 2011). Enzymatic browning involves the activities of polyphenol oxidase (PPO) and peroxidase (POD), which oxidize phenols found in fruit and vegetables to anthraquinones, which then become melanins by non-enzymatic polymerization. Controlling the activity of PPO and POD is a potential strategy for the inhibition of enzymatic browning (ZHOU et al., 2015). Effective inhibitors are necessary, because traditional methods, such as heating and adjusting pH value, are impractical in chestnut fruit pretreatment. Phytic acid (PA) is an antioxidant, chelating agent, and non-toxic food additive that has been used to inhibit enzymatic browning of apple juice and asparagus lettuce (CHEN et al., 2010;DU et al., 2012). The present study investigated the effects of PA on the enzymatic browning by inhibiting PPO and POD activities in fresh-cut Chinese chestnuts. Additionally, the inhibition modes and binding sites between PA and PPO and POD were determined.

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“…Hal tersebut ditunjukkan oleh derajat kecerahan (L*) yang sedikit lebih rendah dibandingkan dengan derajat kecerahan lada putih hasil pengolahan tradisional (Tabel 3). Menurut Chen et al 16 , L* merupakan nilai yang mengekspresikan tingkatan terang atau gelap permukaan suatu produk. Nilai L* yang lebih rendah mengindikasikan produk berwarna lebih kecokelatan.…”

Section: Warnaunclassified

“…Warna kecokelatan pada lada putih yang dihasilkan dapat diatasi dengan menghambat reaksi pencokelatan enzimatis yang terjadi selama proses pengolahan. Beberapa bahan kimia untuk menghambat reaksi pencokelatan enzimatis telah diketahui, antara lain sodium chlorite, asam askorbat, sistein, asam sitrat, dan asam oksalat 16,18,19,20 . Beberapa cara non-kimiawi yang telah digunakan untuk menghambat pencoklatan, yaitu…”

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Karakteristik Mutu Lada Putih Butiran Dan Bubuk Yang Dihasilkan Melalui Pengolahan Semi Mekanis Di Tingkat Petani

Syakir¹,

Hidayat²,

Maya³

2018

J. Penelit Pascapanen Pertan

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ABSTRAKMasalah pada pengolahan lada putih secara tradisional adalah adanya kontaminasi mikroba patogen yang tinggi, bau busuk dan lumpur (off-flavor) serta aroma yang kurang tajam pada lada putih yang dihasilkan sebagai akibat perendaman yang terlalu lama. Penelitian ini bertujuan untuk : 1) mengkaji proses pengolahan lada putih butiran semi mekanis di tingkat petani untuk meningkatkan mutu mikrobiologi dan flavor, dan 2) mengkaji proses pembuatan lada putih bubuk dengan bahan baku hasil pengolahan lada putih semi mekanis. Perlakuan yang dikaji pada kegiatan pertama, yaitu lama perendaman buah lada (5 dan 14 hari) dan penggantian air perendam dengan pembanding cara pengolahan lada tradisional (perendaman dalam air mengalir selama 14 hari). Perlakuan yang dikaji pada kegiatan kedua, yaitu sterilisasi lada putih dengan uap panas 90-100 o C selama 30, 40, 50 dan 60 menit. Seluruh perlakuan masingmasing diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa perlakuan waktu perendaman buah lada dan penggantian air rendaman dalam pengolahan lada putih semi mekanis berpengaruh nyata terhadap nilai TPC, warna, dan bau. Pengolahan lada putih semi mekanis terbaik adalah perlakuan yang menerapkan penggantian air rendaman dalam proses perendamannya dengan waktu perendaman selama 5 hari. Lada putih yang dihasilkan memenuhi persyaratan mutu SNI dan IPC. Pada pembuatan lada putih bubuk, waktu sterilisasi berpengaruh nyata terhadap nilai TPC, kadar minyak atsiri, dan warna. Lada putih bubuk terbaik diperoleh dari perlakuan sterilisasi selama 30 menit. Dengan melakukan pengolahan lada putih semi-mekanis di tingkat petani yang dikombinasikan dengan penggantian air perendam maka mutu lada putih dapat ditingkatkan dengan waktu pengolahan yang jauh lebih singkat. Selanjutnya dengan melakukan sterilisasi lada putih hasil pengolahan semi mekanis selama 30 menit, nilai TPC lada putih bubuk dapat diturunkan dengan tanpa mengurangi kadar minyak atsiri sehingga lada putih bubuk lebih aman dikonsumsi.Kata kunci: lada putih butiran, lada putih bubuk, pengolahan semi mekanis, sterilisasi ABSTRACT Muhammad Syakir, Tatang Hidayat, and Ria Maya, 2017. Quality characteristics of white pepper granules and powder that produced by semi-mechanical processing at farmer level.The traditional white pepper processing problem is the presence of high pathogenic microbial contamination, off-flavor odor and less sharp aroma in white pepper produced as a result of prolonged soaking. The objective of this research was : 1) to study the semimechanical processing of white pepper granules at farmer level to improve the quality of microbiology and flavor, and 2) to study the making process of white pepper powder by using the raw material from semi-mechanical white pepper processing. The treatments studied in the first activity, namely the duration of soaking of pepper berries (5 and 14 days) and the substitution of water with the comparison of traditional pepper processing. The treatment studied in the second activity, ie white pepper sterilization using ste...

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Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

Cited by 185 publications

References 30 publications

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

Exogenous abscisic acid inhibits the water-loss of postharvest romaine lettuce during storage by inducing stomatal closure

Competitive inhibition of phytic acid on enzymatic browning of chestnut (Castanea mollissima Blume)

Karakteristik Mutu Lada Putih Butiran Dan Bubuk Yang Dihasilkan Melalui Pengolahan Semi Mekanis Di Tingkat Petani

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