Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut

Song, Mubo; Wu, Shujie; Shuai, Liang; Duan, Zhenhua; Chen, Zhenlin; Shang, Feifei; Fang, Fang

doi:10.1016/j.postharvbio.2018.10.005

Cited by 53 publications

(42 citation statements)

References 46 publications

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“…In the present study, 0.05 mM MT treatment significantly reduced PPO and POD activities (Figure 3c,d) and downregulated the expression of eight representative PPO and POD genes (Figure 5). The application of ferulic acid before cold storage reduced the browning and PPO and POD activities of fresh‐cut Chinese water chestnuts (Song et al., 2019). Ascorbic acid and 4‐hexylresorcinol reduced PPO activity and prevented the browning of cold‐stored pears (Arias et al., 2007).…”

Section: Discussionmentioning

confidence: 99%

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Xiao

Xie

et al. 2021

J Food Biochem

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Enzymatic browning is the main quality issue of fresh‐cut foods. This study investigated the effects of different concentrations (0.05, 0.1, and 0.2 mM) of melatonin (MT) treatment on the enzymatic browning of four fresh‐cut foods, including apples (Malus domestica), pears (Pyrus spp.), potatoes (Solanum tuberosum), and taros (Colocasia esculenta), and found that only 0.05 mM MT was most significant at enhancing the L* values and reducing the browning index (BI) in all four foods. This suggests that 0.05 mM MT might be a universal concentration for the browning alleviation of fresh‐cut foods. MT treatment increased the total phenolic contents and PAL activities but reduced the activities of POD, PPO, and LOX in fresh‐cut taros. Furthermore, MT significantly affected the expression of sixteen browning‐related genes in fresh‐cut taros during storage. These results suggest that MT reduced fresh‐cut food browning by regulating the activities of browning‐related enzymes. However, MT did not significantly influence the browning degree or PPO activity of the taro mash in vitro, suggesting that MT might regulate enzyme activity in an indirect manner. Overall, these results indicate that MT might be a promising anti‐browning agent to alleviate the browning of fresh‐cut foods. Practical applications Melatonin (MT) is an endogenously produced indoleamine. Previous studies have reported that MT displays protective activities in many agricultural products. However, the reported protective MT concentrations vary between different products. To extend this agent to the fresh‐cut industry, it is necessary to determine the universal dosage of MT needed for application efficiency. In this study, the effects of three concentrations (0.05, 0.1, and 0.2 mM) of MT on four fresh‐cut foods, including apples, pears, potatoes, and taros, were investigated. The results showed that MT treatment alleviated browning development in the slices of these four foods and that 0.05 mM MT was the most effective treatment. Moreover, 0.05 mM MT significantly affected the activities of browning‐related enzymes. These results suggest that 0.05 mM MT is a universal dosage for reducing surface browning in fresh‐cut foods. This study provides a foundation for the application of MT in the processing of fresh‐cut foods, especially fresh‐cut taros.

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Section: Discussionmentioning

confidence: 99%

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Xiao

Xie

et al. 2021

J Food Biochem

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“…N 2 treatment induced antioxidant enzyme activity and antioxidant content and delayed the spoilage of fresh-cut CWCs (6). Ferulic acid was also reported to suppress the activity of browning enzymes during storage period and to slow down the changes in color (7).…”

Section: Introductionmentioning

confidence: 97%

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

et al. 2021

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This work investigates the role of hydrogen sulfide (H2S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L−1 of H2S and stored at 10°C for 8 days. The results indicated that the H2S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion (O2·-) production rate and H2O2 content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (P < 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities remained at a low level in the H2S treatment (P < 0.05). This result suggested that H2S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 μl L−1 H2S treatment had the best effect on fresh-cut Chinese water chestnuts.

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“…The present study showed that, compared with AsA alone, treatment with ceramide effectively inhibited the PPO activity and inversely increased the POD and SOD activity. AsA can prevent browning owing to its inhibitory effect on the activities of PPO and POD . While treatment with AC1.2 in this study amplified the effect that maintained high activities of POD and SOD in strawberries but inhibited the PPO activity.…”

Section: Discussionmentioning

confidence: 53%

“…AsA can prevent browning owing to its inhibitory effect on the activities of PPO and POD. 57 While treatment with AC1.2 in this study amplified the effect that maintained high activities of POD and SOD in strawberries but inhibited the PPO activity. It is reasonable to assume that ceramide addition could be beneficial to the formation of a hydrophobic ceramide-skeleton coating outside of the cells.…”

Section: Discussionmentioning

confidence: 60%

Synergistic effects of ascorbic acid and plant‐derived ceramide to enhance storability and boost antioxidant systems of postharvest strawberries

et al. 2019

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BACKGROUND Excessive reactive oxygen species (ROS) may attack biological macromolecules and induce oxidative stress. The inhibition by ascorbic acid (AsA) on oxidative damage has been reported in fruits, while the barrier effect of ceramide has also been proven. However, there are few reports about the effects of ceramide–AsA interactions to enhance storability and boost antioxidant systems in fruits during storage. This study was conducted to study the synergistic effects of AsA in combination with ceramide on the quality of postharvest strawberry (Fragaria anannasa cv. Tianbao). RESULTS Treatment with 100 mg L−1 AsA plus 1.2 mmol L−1 ceramide significantly delayed the rot of strawberries, reduced the water loss and the contents of ROS, malonaldehyde (MDA), and proline, however, increased the contents of total flavonoids, total phenols, and anthocyanins compared with other treatments. Also, treatment with 100 mg L−1 AsA plus 1.2 mmol L−1 ceramide significantly increased the activities of peroxidase (POD) and superoxide dismutase (SOD) but inhibited the activity of polyphenol oxidase (PPO). CONCLUSION It is suggested that treatment with 100 mg L−1 AsA plus 1.2 mmol L−1 ceramide could significantly reduce the oxidative damage and maintain the storage quality of strawberries during storage by enhancing the antioxidant systems. © 2019 Society of Chemical Industry

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Effects of exogenous ascorbic acid and ferulic acid on the yellowing of fresh-cut Chinese water chestnut

Cited by 53 publications

References 46 publications

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

Synergistic effects of ascorbic acid and plant‐derived ceramide to enhance storability and boost antioxidant systems of postharvest strawberries

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