The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth

Yan, Shoulei; Yang, Tianbao; Luo, Yaguang

doi:10.1016/j.lwt.2015.03.004

Cited by 34 publications

(24 citation statements)

References 31 publications

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“…The PAL activities of yams were measured according to the previous method (Yan et al, ). About 7.5 g samples were mixed with 30 ml borate buffer (50 mmol/L, pH 8.7) which were homogenized at 4 °C; the borate buffer contained 5 mmol/L 2‐mercaptoethanol and 0.4 g of polyvinylpyrrolidone.…”

Section: Methodsmentioning

confidence: 99%

“…We slightly modified the method according to the previous study (Yan et al, ). Briefly, yam discs (10 g) from each package were placed into 90 ml PBS for 25 min and then homogenized for 1 min.…”

Section: Methodsmentioning

confidence: 99%

“…The reducing agents, ascorbic acid, Vitamin E, and l ‐cysteine were found to inhibit browning (Altunkaya & Goekmen, ). Sodium hypochlorite was demonstrated to inhibit PPO (Luo, Lu, Zhou, & Feng, ), but it could damage the tissue at a higher concentration (Yan, Yang, & Luo, ). Low O 2 and high CO 2 could inhibit mechanical browning by means of lowering the level of phenolic compounds (Siriphanich & Kader, ).…”

Section: Introductionmentioning

confidence: 99%

“…Low O 2 and high CO 2 could inhibit mechanical browning by means of lowering the level of phenolic compounds (Siriphanich & Kader, ). Salicylic acid can effectively control browning in fresh‐cut fruits and vegetables at appropriate concentration, for example, salicylic acid inhibited enzymatic browning of fresh‐cut Chinese chestnut (Yan et al, ). Electrolyzed oxidizing water could prevent the enzymatic browning of Chinese Yam, and the study indicated that electrolyzed oxidizing water was beneficial as a browning inhibitor (Yan et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…Although there are many methods to control the enzymatic browning, there is no safe agent that can inhibit cut‐browning and microbial growth of fresh‐cut fruits and vegetables, ethanol enter into people's horizons. As a natural material, ethanol could keep high quality for intact fruits and vegetables, such as apples, grape, cherry, peaches, mango, and asparagus spears (Chervin, Westercamp, & Monteils, ; Herppich, Huyskens‐Keil, & Hassenberg, ) and it also could retard tissue senescence for fresh‐cut fruits and vegetables, such as fresh‐cut eggplant, and lettuce (Hu, Jiang, Tian, Liu, & Wang, ; Yan et al, ). Ethanol treatment significantly suppressed PAL activity and the results showed that PAL activity have some correlation with browning (Murata et al, ; Tanaka et al, ; Yan et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

Fan

Cao

Ren

et al. 2017

J Food Process Preserv

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In this study, the effects of ethanol fumigation on the prevention of enzymatic browning and microbial quality on fresh‐cut “Niu‐tui” Chinese yam were investigated. Yam discs were treated with ethanol (50, 100, and 200 µL/L) for 2 hr of fumigation, packaged in sealable storage bags, and depoted at 5 °C. Yam discs treated with ethanol fumigation showed lower browning and microbial growth than untreated yams in 12 days of storage time. Ethanol fumigation could significantly suppress the activities of phenylalanine ammonia lyase and also lagged the accumulation of total phenols. Besides, ethanol fumigation could reduce the loss of total soluble solid and the production of malonaldehyde. The study demonstrated that ethanol fumigation with 200 µL/L was the most valid method to inhibit enzymatic browning and retard microbial growth on the surface of fresh‐cut yam. Practical applications As a common vegetable, yams are highly nutritional. The browning of the surface affects the quality of yam after cutting. Therefore, in this study, ethanol fumigation was applied to the refrain of yam browning in fresh‐cut course.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

Fan

Cao

Ren

et al. 2017

J Food Process Preserv

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Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage

Shao

Jiang

Zeng

et al. 2020

Food Science & Nutrition

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Wampee fruit is a popular fruit cultivar in South‐East Asia due to its high levels of nutrients and antioxidants; however, pericarp browning leads to a short storage life with great economic loss during years. The purpose of this work was to determine whether postharvest ethanol fumigation affected pericarp browning development of wampee fruit during 12 days of storage at 8 ± 0.5°C, and if so, how it is related to phenol metabolism and how it affects quality attributes and antioxidant systems during storage. After fruits were fumigated with 100, 300, 500, and 800 μl/L for 5 hr at 22 ± 0.5°C, ethanol significantly reduced the development of pericarp browning by increasing total phenolics (TP) content and decreasing the activity of polyphenol oxidase (PPO), especially in 500 μl/L ethanol treatment. Additionally, ethanol delayed the losses in fruit firmness (FF), soluble solid content (SSC), and titratable acidity (TA), retarded weight loss and accumulation of malondialdehyde (MDA) content and maintained relatively high contents of ascorbic acid (AsA), total flavonoids (TF), and total antioxidant capacity (TAC) and activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD). In conclusion, results demonstrated that postharvest ethanol fumigation in wampee fruit has ability to reduce pericarp browning development by regulating phenol metabolism and enhancing antioxidant systems.

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Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam

Gao

Zhu

Luo

2018

Food Science & Nutrition

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The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh‐cut Chinese yam slices during 4°C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh‐cut Chinese yam over 21 days of 4°C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh‐cut Chinese yam slices up to 7 days at 4°C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh‐cut Chinese yam slices up to 14 days when stored at 4°C.

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The mechanism of ethanol treatment on inhibiting lettuce enzymatic browning and microbial growth

Cited by 34 publications

References 31 publications

Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

Effects of ethanol fumigation on inhibiting fresh‐cut yam enzymatic browning and microbial growth

Effect of ethanol fumigation on pericarp browning associated with phenol metabolism, storage quality, and antioxidant systems of wampee fruit during cold storage

Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam

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