Possible physiological mechanism of exogenous vitamin E influencing shelf life, physicochemical quality, and microorganism of fresh‐cut water chestnuts

Abstract

Agricultural products are becoming more and more popular because they reduce the incidence of cardiovascular disease. But there are a large number of pathogens and soils cling to agricultural products that grow underground. These pathogens and soils will pollute the environment and cause public health problems if these agricultural products are sold directly in the city without any treatment.Moreover, the fast pace of life leaves the working class with no time to wash these agricultural products, or it is not economical for them to wash these agricultural products themselves. Therefore, they are more likely to buy fresh-cut produces and eat them directly, and save time to do more valuable works. Water chestnuts (WC) is a kind of agricultural product that can be used as medicine and food. Freshcut water chestnuts (FCWC) have become more and more popular because of their convenience, delicious in taste, and nutritional value. FCWC contain a lot of phenolic substances, such as p-methyl phenols. These phenolic substances react with oxygen to produce

The effects of aurone on the yellowing of fresh-cut water chestnuts

“…Judging YD directly from the pictures of FCWCs during storage might be intuitive. Our pictures showed that 1.0 % aurone delayed the yellowing for at least 6 d. Chitosan ( Pen & Jiang, 2003 ), salicylic acid ( Peng & Jiang, 2006 ), citric acid ( Jiang et al, 2004 ), H 2 O 2 ( Peng et al, 2008 ), l -Cys ( Li et al, 2017 ), eugenol ( Teng et al, 2020 , Zhu et al, 2022 ), high-pressure CO 2 ( Kong et al, 2021 ), and vit E ( Ye et al, 2022 ) only delayed the browning for at most 3 d. Ascorbic acid could not inhibit the yellowing ( Song et al, 2019a ). Ferulic acid and hydrogen-rich water only delayed the yellowing for at most 3 d ( Li et al, 2022 , Song et al, 2019a ).…”