2024
DOI: 10.3390/plants13010125
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Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

Yuge Guan,
Sainan Lu,
Yan Sun
et al.

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 tre… Show more

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Cited by 2 publications
(2 citation statements)
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“…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…”
Section: Discussionsupporting
confidence: 58%
See 1 more Smart Citation
“…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…”
Section: Discussionsupporting
confidence: 58%
“…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].…”
Section: Introductionmentioning
confidence: 99%