Enzymatic browning and its control in fresh-cut produce

Azarpazooh, Elham; Azad, Neda Maftoon; Ramaswamy, Hosahalli S.

doi:10.2212/spr.2007.6.16

Cited by 65 publications

(31 citation statements)

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“…Browning is one of the factors affecting the quality of fruits after harvest. For fruits, postharvest browning is mainly caused by enzymatic browning (Adams & Brown, ; He & Luo, ). However, the occurrence of enzymatic browning of fruits generally occurs on the surface of the fruit or on the injured part (Toivonen & Brummell, ).…”

Section: Discussionmentioning

confidence: 99%

“…Emphasisly, enzymatic browning does not occur in intact plant cells since phenolic compounds in cell vacuoles are separated from the PPO that is located in the thylakoid lumen of the plant cells (He & Luo, ; Ioannou & Ghoul, ; Astrid‐Kim et al, ). So how to destroy distribution of cell regionalization and cause a contact of PPO with phenolic substrate to induce enzymatic browning reaction during the storage of the betel nut kernel needs to be further researched.…”

Section: Discussionmentioning

confidence: 99%

“…At present, research on the internal browning of intact fruits is mainly found in pears and pineapples, which are generally considered to be the result of enzymatic browning (Franck, Lammertyn, & Ho, ; Koushesh & Moradi, ; Luengwilai, Beckles, & Siriphanich, ). However, for the occurrence of enzymatic browning, three factors must be met: phenolic substances, polyphenol oxidase (PPO), and O 2 (Adams & Brown, ; He & Luo, ; Mayer, ).…”

Section: Introductionmentioning

confidence: 99%

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Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Guo

Yingjie

Zhang

et al. 2020

Food Science & Nutrition

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Taking betel nut (Betel catechu L.) kernel as raw materials, to analyze the browning mechanism of betel nut kernel. First, we extract and separate the phenolic substances and polyphenol oxidase (PPO) from the betel nut kernel and then find out how O 2 penetrates into the kernel, study the above 3 key factors of enzymatic browning so as to prove the possibility of enzymatic browning, and further study the browning products to clarify the mechanism of browning of betel nut kernel during storage process.The results showed that 11 kinds of phenolic compounds were isolated and identified from the betel nut kernel by liquid chromatography-mass spectrometry, among which chlorogenic acid was the highest, followed by dopamine and L-epicatechin, and other contents were relatively low. Meanwhile, PPO was also separated from the betel nut kernel by DEAE-Sepharose Fast Flow and Phenyl-Sepharose 6 Fast Flow column chromatography. On this basis, scanning electron microscopy showed that the damage of the betel nut tissue was aggravated with the prolonged storage time, the wax was gradually decomposed, and the stratum corneum of the peel is destroyed in a honeycomb-shaped; the lignification of the flesh was aggravated, and the interstitial space was increased; and the crack of the kernel membrane was also enlarged. These changes of structure contribute to increase gas exchange within and outside the organization, including the entry of O 2 . Finally, the oxidation products generated from simulated reaction of chlorogenic acid, dopamine, and epicatechin with purified PPO under aerobic conditions in vitro were compared with the products extracted from naturally brown betel nut, and the same absorption spectra were found. Therefore, it indicates that the browning of betel nut kernel is an enzymatic browning caused by the reaction of phenolic substrates were oxidized by PPO. K E Y W O R D S betel nut kernel, enzymatic browning, O 2 , phenolic compounds, PPO 1 | INTRODUC TI ON Betel nut (Betel catechu L.) is the fruit of the Betel catechu tree. Approximately 700 million individuals regularly chew betel nut worldwide, which is one of the world's three largest oral addicting food (betel nut, chewing gum, cigarette), the fruit contains a variety of beneficial substances and nutrients required by the human body and has various functions such as refreshing and relieving pain and helping | 1819 GUO et al.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Guo

Yingjie

Zhang

et al. 2020

Food Science & Nutrition

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“…The worldwide industries of fruits and vegetables are faced with a challenge, browning, in fruits and vegetables, such as banana, apple, potato, and pear, which have been studied extensively 1 . Regarded as a multi-factor process, browning of fruits and vegetables can be classified into two groups, enzymatic browning and non-enzymatic browning 2 – 4 . Fruit browning is based on enzymatic browning, which is always the key point of study in the preservation of fruit after picking 5 , 6 .…”

Section: Introductionmentioning

confidence: 99%

Identification of browning-related microRNAs and their targets reveals complex miRNA-mediated browning regulatory networks in Luffa cylindrica

Liu

Lou

et al. 2018

Sci Rep

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As a non-coding and endogenous small RNA, MicroRNA (miRNA) takes a vital regulatory role in plant growth and development. Long-term storage and processing of many fruits and vegetables, including Luffa, are subject to influences from browning, a common post-harvest problem that adversely affects flavor, aroma, and nutritional value. The browning regulatory networks mediated by miRNA, however, remain largely unexplored. For a systematic identification of browning-responsive miRNAs and the targets, we built two RNA libraries from Luffa pulps of near-isogenic line, with resistant and sensitive browning characteristics respectively, and then sequenced them using Solexa high-throughput technology. We consequently identified 179 known miRNAs that represent 17 non-conserved miRNA families and 24 conserved families, as well as 84 potential novel miRNAs, among which 16 miRNAs (eight known and eight novel miRNAs) were found to exhibit significant differential expressions and were thus identified as browning-related miRNAs. We then studied those browning-responsive miRNAs and the corresponding targets with RT-qPCR and finally validated their expression patterns. The results revealed that the expression patterns are specific to plant development stages and the miRNAs are identified with 39 target transcripts, which involve in plant development, defense response, transcriptional regulation, and signal transduction. After characterizing these miRNAs and their targets, we propose a browning regulatory network model of miRNA-mediatation in this paper. The findings of the work are helpful for the understanding of miRNA-mediated regulatory mechanisms of browning in Luffa, and will facilitate genetic improvement of pulp characteristics in Luffa.

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“…Enzymatic browning is a widespread colour reaction occurring in fruits and vegetables, which involves the interaction of oxygen, phenolic compounds and polyphenol oxidases. The phenomenon is particularly detrimental in the quality maintenance of the fresh-cut fruit and vegetables (He and Luo, 2007).…”

Section: Sensory Qualitymentioning

confidence: 99%

Effects of aeration of the nutrient solution and application of PGPR on the production and quality of baby leaf vegetables grown in floating system

Campoy¹

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Enzymatic browning and its control in fresh-cut produce

Cited by 65 publications

References 0 publications

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Study on the browning mechanism of betel nut (Betel catechu L.) kernel

Identification of browning-related microRNAs and their targets reveals complex miRNA-mediated browning regulatory networks in Luffa cylindrica

Effects of aeration of the nutrient solution and application of PGPR on the production and quality of baby leaf vegetables grown in floating system

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