The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus ( Nelumbo nucifera G.) root

Min, Ting; Xie, Jun; Zheng, Menglin; Yi, Yang; Hou, Wenfu; Wang, Limei; Ai, Youwei; Wang, Hongxun

doi:10.1016/j.postharvbio.2016.08.011

Cited by 68 publications

(67 citation statements)

References 31 publications

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“…AVG coating probably increased efficacy of AA and further enhanced the browning inhibitory potential of AA. So, reduced PPO and POD activities were possibly correlated with inhibited TPC oxidation as have been observed previously by Min et al () and Li, Hu, Luo, Zhang, and Gao ().…”

Section: Resultssupporting

confidence: 79%

“…So, reduced PPO and POD activities were possibly correlated with inhibited TPC oxidation as have been observed previously by Min et al (2017) and Li, Hu, Luo, Zhang, and Gao (2017).…”

Section: Ppo and Pod Enzymes Activitiessupporting

confidence: 81%

“…After 5 days storage period, AA and AVG + AA treatments had significantly reduced PPO and POD activities compared to control (Figure a,b). PPO and POD are the main enzymes that play an important role in the browning of different fruits and vegetables including lotus root slices (Min et al, ). PPO had significant ( p ≤ .001) positive correlation with browning degree ( r = 0.924), REL ( r = 0.928), MDA ( r = 0.950), H 2 O 2 ( r = 0.958),

O_{2}^{- \cdot}

( r = 0.945), POD ( r = 0.925), and TBC ( r = 0.857).…”

Section: Resultsmentioning

confidence: 99%

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Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion (O2-·) and hydrogen peroxide (H2O2) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. Practical applications Lotus root is an aquatic rhizome vegetable. The fresh‐cut slices of lotus roots are prone to post‐cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh‐cut produce in general.

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Section: Resultssupporting

confidence: 79%

“…So, reduced PPO and POD activities were possibly correlated with inhibited TPC oxidation as have been observed previously by Min et al (2017) and Li, Hu, Luo, Zhang, and Gao (2017).…”

Section: Ppo and Pod Enzymes Activitiessupporting

confidence: 81%

O_{2}^{- \cdot}

( r = 0.945), POD ( r = 0.925), and TBC ( r = 0.857).…”

Section: Resultsmentioning

confidence: 99%

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Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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“…“Caricia” was the only cultivar that showed a significant ( p = .014) increase in the PPO activity (Figure e) and was the cultivar with the highest POD activity increase (Figure f). The increase in PPO and POD activities during cold storage of fruit and vegetables has been previously reported (Lo'ay & EL‐Khateeb, ; Min et al, ; Zhao, Lv, Fan, & Li, ).…”

Section: Resultssupporting

confidence: 56%

Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars

Rodríguez‐Arzuaga

Ríos

Piagentini

2019

J Food Process Preserv

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Three low‐chill apple cultivars (“Caricia,” “Eva,” and “Princesa”) were subjected to hot water treatments as a postharvest abiotic stress for quality retention. The effects of heating time and temperature, storage time, and apple cultivar were investigated on total phenolic content (TPC), firmness, color and polyphenol oxidase (PPO), and peroxidase (POD) activities. Apples were heat treated in water at 40–50°C for 20–90 min, stored at 2°C during 24 hr, and minimally processed. Samples were analyzed immediately and after 7 days at 2°C. Apple cultivar and storage time significantly affected the evaluated attributes. Heat treatments did not improve the firmness, color, or TPC of “Caricia” and “Princesa.” While in “Eva” heat treatments increased TPC by 70%, reduced PPO and POD activities and prevented browning development, after 7 days. In conclusion, mild heat treatments could improve the quality and bioactive compound content of low‐chill fresh‐cut apples. Nevertheless, the different responses among cultivars should be accounted for. Practical applications The three low‐chill apple cultivars, “Caricia,” “Eva,” and “Princesa,” showed varying responses toward postharvest heat treatment. The TPC of the three studied cultivars was increased by the heat treatment at the minimal processing day. The application of mild heat treatments before minimal processing proved to be an effective postharvest tool to delay enzymatic browning and increase TPC of fresh‐cut “Eva” apples, after 7 days of cold storage.

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“…El pardeamiento enzimático puede ser controlado a través de métodos físicos y químicos, a menudo empleados en combinación. La tecnología más ampliamente utilizada en la práctica es el envasado en atmósferas modificadas (Min et al, 2017). Pero también se han propuesto tratamientos térmicos mínimos o no térmicos alternativos como son las altas presiones hidrostáticas (Linlin, et al, 2016).…”

Section: Actividad Enzimática De La Polifenoloxidasaunclassified

Control del pardeamiento enzimatico en manzanas cortadas (Red delicious) mediante un sistema de envasado activo

Piedra¹

2017

Enfoque UTE

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Entre los mecanismos de deterioro que tienen lugar en frutas y hortalizas frescas sometidas a un proceso de corte, destaca el pardeamiento enzimático, consecuencia de la actividad de la enzima polifenoloxidasa (PPO), sobre, los compuestos fenólicos que se liberan por rotura celular. En este trabajo se planteó la posibilidad de limitar la actividad de la enzima (PPO) presente en esta variedad de manzana mediante una tecnología de envasado activo, con materiales que incorporan agentes antioxidantes activos contra la polifenoloxidasa. Se desarrollaron películas del copolímero etileno-alcohol Vinílico (EVOH) con combinaciones de ácido ascórbico, y 4- hexilresorcinol. Dichas películas se utilizaron como recubrimiento de rodajas de manzana y se registró la evolución de color de las mismas y la actividad enzimática, así como la cinética de liberación de los agentes a medios simulantes de alimentos. En todos los casos, los resultados mostraron una mejora de estabilidad del color y reducción de la actividad enzimática de la manzana. La película con un 10% de agente antioxidante en la relación 3/1 de 4- hexilresorcinol/ácido ascórbico, fue la más eficiente.

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The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus ( Nelumbo nucifera G.) root

Cited by 68 publications

References 31 publications

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Mild heat treatments before minimal processing reduce browning susceptibility and increase total phenolic content of low‐chill apple cultivars

Control del pardeamiento enzimatico en manzanas cortadas (Red delicious) mediante un sistema de envasado activo

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