Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

Abstract

During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood. This study used the “Holland Seven” potato as the research material to explore the effects of a treatment with different TP concentrations (0.1 g L−1, 0.2 g L−1, and 0.3 g L−1) on the browning phenomenon and quality of fresh-cut potatoes during storage. The results showed that appropriate concentrations of TP treatment had a good preservation effect on the appearance and edible quality of fresh-cut potatoes. Furthermore, exogenous TP treatment reduced the content of enzymatic browning substrates (caffeic acid, p-coumaric acid, and ferulic acid) by regulating phenylpropanoid metabolism. Meanwhile, TP treatment augmented the activities of antioxidative enzymes (superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase), maintained higher levels of ascorbic acid (Vc), and reduced glutathione (GSH). Consequently, the TP treatment could inhibit enzymatic browning by regulating reactive oxygen species (ROS) metabolism and the Vc-GSH cycle in fresh-cut potatoes.

Effects of the Combined Treatment of Trans-2-Hexenal, Ascorbic Acid, and Dimethyl Dicarbonate on the Quality in Fresh-Cut Potatoes (Solanum tuberosum L.) during Storage

“…The above results correlated with the lighter surface browning in E2H+VC+DMDC-treated potatoes, suggesting that improved antioxidant capability could repress ROS accumulation and thus suppress membrane damage to attenuate surface browning of potatoes. Similar results were also confirmed in fresh-cut potatoes treated with GABA [17], proline [2], and tea polyphenols [6]. You et al [1] reported that chlorogenic acid alleviated browning in potato slices via increasing SOD, CAT, and APX activities to reduce O 2…”

“…Excessive production of ROS results in the peroxidation of membrane lipids, disrupting cell membrane integrity and leading to browning in fruits and vegetables [5]. Increasingly, it has been shown that improving antioxidant enzyme activities, Foods 2024, 13, 1526 2 of 16 including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), was beneficial for inhibiting ROS accumulation, thereby mitigating browning in fresh-cut products [6]. In potatoes, it was demonstrated that the alleviation of surface browning was closely associated with high activities of SOD, CAT, and APX, which contributed to maintaining ROS homeostasis and protecting membrane structure [7].…”

Hot Water Treatment Preserves Chinese Chestnut (Castanea mollissima Blume) Quality during Storage by Increasing Its Sugar Accumulation and ROS-Scavenging Ability

“…This excessive ROS production can trigger membrane lipid peroxidation, disrupting cell membrane integrity, and causing browning in fruits and vegetables [39]. Recent research indicates that boosting the activities of antioxidant enzymes, such as SOD, CAT, and APX, can inhibit ROS accumulation, thereby mitigating decay and browning in fruit [40]. In the case of chestnuts, CA and CA + NO treatments have been shown to enhance antioxidant activity, including that of SOD, CAT, and phenylalanine ammonia-lyase, thereby reducing ROS accumulation and malondialdehyde content, and preserving chestnut quality [25].…”