Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

Fan, Wei; Cao, Yingying; Ren, Haiwei; Wang, Yonggang; Wang, Qingguo

doi:10.1111/jfpp.13434

Cited by 10 publications

(7 citation statements)

References 21 publications

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“…This result shows that the proper concentration of ethanol vapor can well slow down the consumption rate of TSS of the WBS, and play a certain role in maintaining the good quality of WBS. This may be because ethanol treatment may inhibit the Embden–Meyerhof–Parnas (EMP) pathway and thus reduce the TSS content (Fan et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…The TSS in the fruit, as a mixed material containing organic acids, carbohydrates, minerals, proteins, and fats, is one of the important parameters for the evaluation of the quality of WBS (Fan et al, 2018). As shown in Figure 3, during the storage period, the soluble solid content of each group of WBS showed a trend of first increasing and then decreasing.…”

Section: Effect Of Ethanol Treatment On Tss Contentmentioning

confidence: 99%

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Impact of ethanol vapor treatment on the quality of water bamboo ( Zizania caduciflora L.) shoots during cold storage

Dong

Wang

Liu

et al. 2022

Food Processing Preservation

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This study evaluated the effect of ethanol vapor treatments on the physicochemical characteristics and quality of postharvest water bamboo shoots (WBS) (Zizania caduciflora L.). WBS were treated with ethanol vapor at doses of 0 (control), 500, 750, and 1000 μl/L at 0 ± 1°C for 35 days. The fruit were evaluated for weight loss, firmness, color, total soluble solids, soluble sugars, malondialdehyde, lignin, and lignification‐related enzyme activities. The results revealed that all ethanol treatments could inhibit the weight loss and softening of WBS, reduce the reduction of soluble solids and soluble sugars content, inhibit the lignification‐associated enzymes peroxidase and phenylalanine ammonia lyase activities, and reduce the synthesis of lignin. Among them, the 750 μl/L ethanol vapor treatment had a significant effect on all tested parameters and maintained the storage quality of WBS better than other treatments. Practical applications Water bamboo shoot is a nutritionally rich aquatic vegetable. However, its quality deteriorates rapidly after harvest due to wilting, softening, and lignification. The ethanol vapor treatment in this study significantly reduced the softening and lignification of WBS. The ethanol vapor treatment is simple and has less residue, which is effective in maintaining the fruit quality and reducing the nutritional loss of WBS after harvest. It is a safe and environmentally friendly preservation method for WBS.

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Section: Resultsmentioning

confidence: 99%

Section: Effect Of Ethanol Treatment On Tss Contentmentioning

confidence: 99%

Impact of ethanol vapor treatment on the quality of water bamboo ( Zizania caduciflora L.) shoots during cold storage

Dong

Wang

Liu

et al. 2022

Food Processing Preservation

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“…However, the browning of fresh food is generally caused by enzymatic reactions, and the browning-related enzymes in fresh-cut products are still active under low-temperature conditions ( 13 , 14 ). Therefore, the combination of cold storage with chemical additives may be a more effective strategy ( 15 – 17 ). Among the chemicals studied, sulfite- and chlorine-containing additives are the most effective, and as a result, they have been widely used in the fresh-cut industry in the past years ( 18 , 19 ).…”

Section: Introductionmentioning

confidence: 99%

Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage

et al. 2022

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Taro (Colocasia esculenta) is a major root crop or vegetable in the world, and the corm is a good source of many nutrients including starch, vitamins, and minerals. Taro corms are processed into various forms before consumption, which makes them perishable, reduces the shelf life, and increases postharvest losses. The surface browning of fresh-cut taros is one of the major factors that limits storage life and affects consumer acceptance. In this study, the effects of ferulic acid (FA) as an effective agent in the prevention of quality deterioration were investigated. Fresh-cut taros were immersed in distilled water and different concentrations of FA (1, 2, 5, 10, and 20 mM) solutions for 30 min, air-dried at 25°C for 30 min, and then stored at 5°C for 12 days to investigate the effects of FA on browning. Among the FA concentrations tested, 10 mM resulted in significantly higher L* values, lower a* and b*, and browning index values. FA treatment (10 mM) also induced de novo biosynthesis of two volatile compounds, including non-anal and octanoic acid ethyl ester in fresh-cut taros following extended cold storage. The results suggest that FA treatment maintains the quality of fresh-cut taros under cold conditions. FA treatment enhanced PAL activity and gene expression but reduced total phenolic content and the expression of six C4H, 4CL, and CHS genes, suggesting that FA treatment reduced phenolic biosynthesis. FA treatment reduced PPO activity and gene expression and decreased soluble quinone content, suggesting that FA treatment suppressed the phenolic oxidation. FA treatment enhanced the activity and gene expression of CAT and POD, reduced those of LOX, and decreased MDA and H2O2 levels, suggesting that FA treatment activated the antioxidant defense system and thereby reduced oxidative damage. These findings demonstrated that FA treatment could serve as an effective approach to retard the browning of fresh-cut taros and provided a basis for the feasible application of FA in the preservation of fresh-cut foods.

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“…It is a primary organic chemical raw material used in disinfectants and beverages (Hilburn et al, 2003). Ethanol is often sprayed onto the surface of some fresh materials or used in preserving ant specimens to inhibit the growth of microorganisms (Fan et al, 2018; King & Porter, 2004; Yuen et al, 1995). It is also used to treat the soil to control pathogenic microorganisms and nematodes (Huang et al, 2018; Pedroso et al, 2019; Terra et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Lethal effect of ethanol on Solenopsis invicta Buren and economic fish

Song

Liang

Wang

et al. 2022

J Applied Entomology

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The red imported fire ant (RIFA), Solenopsis invicta Buren, is an invasive pest species worldwide in many countries and regions. At present, its control mainly depends on synthetic insecticides. Although synthetic insecticides have the advantages of efficacy and convenience, their widespread use has a negative impact on the diversity of local arthropods. Ethanol is widely used as a disinfectant and has been consumed by people, but its insecticidal effect has not yet been evaluated. Here, the control effect of ethanol on the RIFA and its toxicity on four fish species were evaluated. The results exhibited that mortalities of all tested adult castes reached 100% after soaking in 70% v/v ethanol solution for one hour. All reproductive and worker pupae survived at 60% v/v ethanol treatment. In the soaking plus fumigation experiment, all adult castes and brood except female pupae were sensitive to 30% v/v ethanol solution. Conversely, female pupae showed the highest resistance to ethanol. More than 60% v/v ethanol concentration was needed to cause its 100% mortality. In the field experiment, 25% v/v and 50% v/v ethanol solution resulted in 70% and 80% reduction of mound 14 d after drench treatment, respectively. The ethanol vapour in the nest soil was higher than 80 ppm after 72 h of mound drench in the field with 25% v/v ethanol solution. Moreover, 30% v/v ethanol solution did not adversely affect the survival of four fish species exposed to the solution for a short time. This study suggests that mound drench can be alternatively employed with ethanol as a green organic solvent to control RIFA.

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Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

Cited by 10 publications

References 21 publications

Impact of ethanol vapor treatment on the quality of water bamboo ( Zizania caduciflora L.) shoots during cold storage

Impact of ethanol vapor treatment on the quality of water bamboo ( Zizania caduciflora L.) shoots during cold storage

Ferulic Acid Treatment Maintains the Quality of Fresh-Cut Taro (Colocasia esculenta) During Cold Storage

Lethal effect of ethanol on Solenopsis invicta Buren and economic fish

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