Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Abstract

Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

“…The increased extent of membrane injury and lipid peroxidation eventually results in increased REL. The damage to membranes could bring about a close contact between POD and PPO enzymes due to damaged plastids as well as phenolics from injured vacuoles and causes browning of fresh-cut produce (Chumyam, Faiyue, & Saengnil, 2019;Kan et al, 2019;Zheng, Li, Xu, & Zheng, 2019). The membrane integrity can be maintained with treatment of certain antioxidant chemicals and appropriate coating materials (Jiang et al, 2014;Li et al, 2017).…”

2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs

“…Up to now, in addition to the browning inhibition effect of UV‐C, heat and phenyllactic acid‐sodium alginate (PLA‐SA) blend coating treatment (Fan et al, 2019; Huang et al, 2017; Kan et al, 2019), few researches are performed on the fresh‐cut lily bulbs browning resistance during storage. In particular, to date there is no research on the application of AIP on the anti‐browning of fresh‐cut lily bulbs.…”

Lily bulbs’ polyphenols extract ameliorates oxidative stress and lipid accumulation in vitro and in vivo

“…are often used as food and medicine in China and many other Asian countries. Lily bulbs contain amounts of nutritive substances – such as proteins, non‐starch polysaccharides, alkaloids, and polyphenols – that have long been used as traditional Chinese medicines to alleviate the symptoms of various inflammatory diseases 22 . Recent reports have also revealed antibacterial and anti‐inflammatory activities of lily bulbs’ methanol extract 23 .…”