Prevention of enzymic darkening in frozen sweet potatoes [Ipomoea batatas (L.) Lam.] by water blanching:  relationship among darkening, phenols, and polyphenol oxidase activity

Ma, Shengxue.; Silva, Juan L.; Hearnsberger, James O.; Garner, James O.

doi:10.1021/jf00017a033

Cited by 23 publications

(16 citation statements)

References 11 publications

(19 reference statements)

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“…Ke & Saltveit (1989) reported that PAL activity increased by six to 12‐fold within 24 h when iceberg lettuce was sliced, but a short thermal treatment (90 s at 45 °C) significantly inhibited PAL synthesis and reduced subsequent browning in fresh‐cut iceberg lettuce. Furthermore, PPO and POD are thermal liable enzymes and heat treatment could result in inactivation of their activities (Ma et al. , 1992; Saltveit, 1997; Devece et al.…”

Section: Discussionmentioning

confidence: 99%

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Effects of heat treatment on the quality of fresh‐cut Chinese water chestnut

Peng

Jiang²

2004

Int J of Food Sci Tech

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Summary A heat treatment to inhibit browning and maintain the quality of fresh‐cut Chinese water chestnut was developed. Slices of Chinese water chestnut, cv. Guilin, were immersed in boiling water for 30 s, placed into film‐wrapped trays and then stored at 4 °C for up to 12 days. Changes in browning, eating quality and disease incidence were measured. The effect of heat treatment on the content of total phenolics and activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) was also evaluated. The heat treatment effectively prevented browning associated with PAL, PPO and POD activities and total phenolic content and delayed the decrease in eating quality, which is associated with reduced total soluble solids, titratable acidity and ascorbic acid, compared with fresh‐cut Chinese water chestnut. Inhibition of browning by heat treatment without microbial growth was achieved for 12 days of storage at 4 °C. These results showed that heat treatment effectively maintained the quality of fresh‐cut Chinese water chestnut.

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Section: Discussionmentioning

confidence: 99%

“…Heat shock has been used to prevent browning and improve quality in some commodities (Klein & Lurie, 1991; Ma et al. , 1992; Saltveit, 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of heat treatment on the quality of fresh‐cut Chinese water chestnut

Peng

Jiang²

2004

Int J of Food Sci Tech

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“…Peach samples were blanched in a thermostatic water bath oscillator (THZ‐82, Jintan Kexin Scientific instruments Co., Ltd, China) at 100°C for 2 min according to a previous method (Ma, Silva, Hearnsberger, & Garner, ). After blanching, the samples were cooled down before being transferred to the next processing stage.…”

Section: Methodsmentioning

confidence: 99%

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

et al. 2019

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Peach slices were blanched (BL), vacuum infiltrated with D‐sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging capacity after thawing at 20°C for 24 hr. The soluble solids content and firmness of low‐maturity peaches dehydrated to 25% dehydration of their weight were 11.1% and 211.2% higher than those of the control samples, respectively, while their drip loss was 71.9% lower than that of the controls. In conclusion, pretreatment by BL, predehydration, SE, and NP before freezing can significantly improve the quality of frozen peaches after thawing. Practical applications We believe that our study results have practical applications because the method of vacuum dehydration combined with blanching, nitrogen packaging, and D‐sodium erythorbate treatment of peaches maintains their original taste, inhibits color change, and decreases drip loss. This method is suitable for fruit frozen and stored at a commercial freezing temperature of −20°C and does not need advanced equipment or technology. It can be easily carried out during the fruit freezing process and can be applied to other frozen stored fruits besides peaches.

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“…Blanching partially inactivates PPO and POD activities to certain low levels, depending on the treatment, and it provides a new approach to study the individual roles of phenol, PPO and POD in enzymatic browning and the production of colour differences. This approach had been employed by Ma et al [24] in an investigation of this relationship in frozen sweet potatoes.…”

Section: Relationships Between Browning Phenolic Levels and Ppo And mentioning

confidence: 99%

Improvement of frozen banana ( Musa cavendishii , cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

Cano

Ancos

Lobo

et al. 1997

Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A

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Prevention of enzymic darkening in frozen sweet potatoes [Ipomoea batatas (L.) Lam.] by water blanching: relationship among darkening, phenols, and polyphenol oxidase activity

Cited by 23 publications

References 11 publications

Effects of heat treatment on the quality of fresh‐cut Chinese water chestnut

Effects of heat treatment on the quality of fresh‐cut Chinese water chestnut

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

Improvement of frozen banana ( Musa cavendishii , cv. Enana) colour by blanching: relationship between browning, phenols and polyphenol oxidase and peroxidase activities

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