COMBINED TECHNOLOGIES TO INHIBIT ENZYMATIC BROWNING AND PRESERVE QUALITY OF FRESH-CUT ARTICHOKE HEARTS

2013 ◽

Vol 712-715 ◽

pp. 409-414

Author(s):

Lu Gao ◽

Ke Da Li ◽

Min Peng Zhu ◽

Ying Chang Li

Keyword(s):

Sweet Potato ◽

Control Method ◽

Orthogonal Design ◽

Enzymatic Browning ◽

Sweet Potatoes ◽

Basic Study ◽

The Third ◽

Fresh Cut ◽

Purple Sweet Potato

The basic study on activity of polyphenol oxidase (PPO) from purple sweet potato (PSP) and its control method was mainly carried out by spectrophotometry. The PPO activity and browning degree (BD) of PSP peel were higher than those of inner-tissue and intact sweet potatoes. The relativity between them was positive, and relativity coefficient was 0.9895. The activity of PPO extracted from sliced PSP increased initially and decreased afterwards, with the highest activity of PPO on the third day during storage. And BD increased very quickly as time went by, especially in the first three days. The relativity between PPO activity and BD was negative, and relativity coefficient was-0.8747. The result indicated that the browning of fresh-cut PSP slices during storage was mainly due to PPO in it. The composite inhibitor was optimized by the orthogonal design, and the addition of0.05% L-cysteine+0.03% phytic acid+0.3% ascorbic acid+0.3% citric acidwould markedly inhibit the enzymatic browning caused by PPO and improve the quality of fresh-cut PSP slices.

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Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit

Food Chemistry ◽

10.1016/j.foodchem.2019.125116 ◽

2019 ◽

Vol 299 ◽

pp. 125116 ◽

Cited By ~ 6

Author(s):

Huanhuan Zheng ◽

Wei Liu ◽

Shuai Liu ◽

Changhong Liu ◽

Lei Zheng

Keyword(s):

Nutritional Quality ◽

Enzymatic Browning ◽

Pear Fruit ◽

Melatonin Treatment ◽

Fresh Cut

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Enzymatic browning and its control in fresh-cut produce

Stewart Postharvest Review ◽

10.2212/spr.2007.6.3 ◽

2007 ◽

Vol 3 (6) ◽

pp. 1-7 ◽

Cited By ~ 28

Author(s):

Qiang He ◽

Yaguang Luo

Keyword(s):

Enzymatic Browning ◽

Fresh Cut

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Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves

Journal of Food Science and Technology ◽

10.1007/s13197-021-05131-3 ◽

2021 ◽

Author(s):

Siti Zaharah Rosli ◽

Mohd Adzahan Noranizan ◽

Son Radu ◽

Roselina Karim ◽

Noraniza Mohd Adzahan ◽

...

Keyword(s):

Centella Asiatica ◽

Microbial Reduction ◽

Fresh Cut

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Effects of pre-storage ascorbic and salicylic acids treatments on the enzymatic browning and nutritional quality of dried fig: Combined use of biochemical and ATR-FTIR analyses

Vibrational Spectroscopy ◽

10.1016/j.vibspec.2021.103269 ◽

2021 ◽

pp. 103269

Author(s):

Lahcen Hssaini ◽

Rachida Ouaabou ◽

Jamal Charafi ◽

Rachid Razouk ◽

Karim Houmanat ◽

...

Keyword(s):

Nutritional Quality ◽

Enzymatic Browning ◽

Combined Use ◽

Salicylic Acids

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

2021 ◽

Author(s):

Md. Azizul Haque ◽

Md. Asaduzzaman ◽

Md. Sultan Mahomud ◽

Md. Rizvi Alam ◽

Alin Khaliduzzaman ◽

...

Keyword(s):

Modified Atmosphere Packaging ◽

Storage Condition ◽

Modified Atmosphere ◽

High Carbon ◽

Modified Atmospheric Packaging ◽

Iceberg Lettuce ◽

Microbial Development ◽

Fresh Cut ◽

Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

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