Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce)

Zhan, Leilei; Hu, Jinqiang; Lim, Loong‐Tak; Pang, Lingyun; Yu, Li; Shao, Jianfeng

doi:10.1016/j.foodchem.2013.05.035

Cited by 35 publications

(24 citation statements)

References 23 publications

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“…Phenylalanine ammonia‐lyase is a wound‐induced enzyme and its activity could be affected by a great number of biotic and abiotic factors, such as wounding and the exposure to light (Kang & Saltveit, ; Reyes et al ., ; Zhan et al ., ). The possible regulating mechanism of PAL enzyme could be that the rate of enzyme synthesis is slow in the noninduced state, and the induced increases in enzyme activity resulted from the increased rates of de novo synthesised enzyme (López‐Gálvez et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…Phenylalanine ammonia‐lyase (PAL) enzyme extraction and determination were in accordance with our previous method (Zhan et al ., ). Briefly, 20 g fresh tissue from each sample was homogenised in 40 mL of 50 m m sodium phosphate buffer (PBS, pH 8.0).…”

Section: Methodsmentioning

confidence: 99%

“…Polyphenol oxidase (PPO) activity and BI were assayed based on our previous description (Zhan et al ., ). In brief, PPO enzyme was extracted by homogenising 20 g fresh tissue from each sample in 40 mL of 50 m m PBS (pH 7.0).…”

Section: Methodsmentioning

confidence: 99%

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Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

Yang

et al. 2014

Int J of Food Sci Tech

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Slicing is an abiotic stress during fresh-cut lotus root slices (FLS) preparation. To evaluate the potential ability of slicing to induce antioxidant capacity (AC) in FLS, fresh lotus roots were sliced into 0.4 cm thick slices and stored at 7°C for 7 days using intact root segments as control. Results showed slicing induced 68.3% higher phenylalanine ammonia-lyase (PAL) activity and parallel 130.5% more total phenol (TP) accumulation after 7 days storage compared to control. AC values in FLS assayed by FRAP and ABTS •+ were 41.5% and 93.8% more than those in control samples at the end of storage, respectively. Such increases in AC values were mainly attributed to TP accumulation as a positive correlation existed between AC and TP. However, slicing significantly accelerated FLS browning by increasing the polyphenol oxidase (PPO) activity during storage. Nevertheless, FLS was still marketable with the maximum browning index of 1.9 after 7 days storage.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

Yang

et al. 2014

Int J of Food Sci Tech

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“…Studies conducted by Zhan and coworkers highlighted that light exposure accelerates fresh weight loss during storage; this occurred in broccoli (Zhan et al, 2012a), romaine lettuce (Zhan et al, 2012b(Zhan et al, , 2013a and celery (Zhan et al, 2014), confirming similar results in the literature (in Chinese kale, Noichinda et al, 2007;in romaine lettuce, Martínez-Sánchez et al, 2011). A general tendency was that light conditions preserve or increase the amount of ascorbic acid compared to dark conditions (Zhan et al, 2012a(Zhan et al, ,b, 2013a(Zhan et al, , 2014, as well as an inhibition of PPO and POD and a decrease in browning (Zhan et al, 2012b(Zhan et al, , 2013b. Light conditions can affect not only the physiological response of freshcut produce, but also the packaging performance in preserving sensorial attributes (Olarte et al, 2009).…”

Section: F Temperatures and Cold Chainmentioning

confidence: 99%

Fresh-Cut Produce Quality

Senesi

Fontana²

2014

Postharvest Handling

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“…It has been reported that light exposure could beneficially affect the nutritional quality of fresh produce such as spinach [7,8], fresh-cut romaine lettuce [3], tomato [9], broccoli florets [2,10], fresh-cut celery [11] and cauliflower [12]. On the other hand, compared with storage under continuous darkness, light treatment was found to result in quality deterioration in chard [13], broccoli and cauliflower [14], ready-to-eat friariello campano (Brassica rapa L. subsp.…”

Section: Introductionmentioning

confidence: 99%

Effect of light treatment on the ripening of banana fruit during postharvest handling

Özdemir

2016

Fruits

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-Introduction. In this study, the effect of continuous light treatment (24 µmol m −2 s −1 ) on the ripening of banana fruit [Musa spp. (AAA group, Cavendish subgroup) cv. Grand Nain] during postharvest handling was investigated. Materials and methods. The changes in physiological and physical parameters related to banana ripening such as the respiration rate, ethylene production rate, weight, colour, texture and sugar content were analysed during storage. Results and discussion. Light treatment accelerated the ripening of bananas, which was characterised by a shortened pre-climacteric period. Light-treated bananas reached a respiratory climacteric peak 8 days earlier than bananas stored in the dark. Similar delays were also observed in the onset of climacteric ethylene rise, colour change, texture loss and soluble sugar accumulation between bananas stored under continuous light and darkness. Light treatment led to excessive weight loss in bananas. At the climacteric peak, respiration and ethylene production rates were significantly higher in light-treated bananas than bananas stored in the dark. Also, significantly higher amounts of soluble sugars were accumulated in light-treated bananas than in bananas stored in the dark. Conclusion. Light treatment can be used as a method for accelerating ripening of green bananas, especially during retail display, in order to provide consumers with fruits at their best eating quality.Keywords: banana / Musa spp. / lighting / ripening stage / retail display / shelf life Résumé -Effet de la lumière sur le mûrissement de la banane au cours de sa manutention postrécolte. Introduction. L'effet de la lumière en continu (24 µmol m −2 s −1 ) a été étudié sur le mûrissement de la banane [Musa spp. (Groupe AAA, sous-groupe Cavendish) cv. Grande Naine] au cours de la manutention post-récolte. Maté-riels et méthodes. Les modifications des valeurs des paramètres physiologiques et physiques liés au mûrissement des bananes ont été suivies pendant le stockage : le taux de respiration, le taux de production d'éthylène, le poids, la couleur, la texture et la teneur en sucres des fruits. Résultats et discussion. Le traitement lumineux a accéléré le mûrissement des bananes, ainsi caractérisé par une période de pré-climactérique plus courte. Les bananes traitées à la lumière ont atteint le pic climactérique respiratoire 8 jours plus tôt que les bananes stockées à l'obscurité. Des retards similaires ont également été observés dans l'apparition du pic climactérique d'éthylène, le changement de couleur, la perte de texture et l'accumulation des sucres solubles, entre les bananes stockées à la lumière et dans l'obscurité continue. Le traitement lumineux a conduit à une importante perte de poids des bananes. À l'apogée du pic climatérique les taux respiratoire et de production d'éthylène étaient significativement plus élevés pour les bananes éclairées que pour les bananes stockées à l'obscurité. En outre les teneurs en sucres solubles étaient significativement plus élevées dans les bananes t...

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Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce)

Cited by 35 publications

References 23 publications

Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

Fresh-Cut Produce Quality

Effect of light treatment on the ripening of banana fruit during postharvest handling

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