A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock

被引：39

作者：

Dong, Tiantian ^{[1
]}

Shi, Jingying ^{[1
]}

Jiang, Cai-Zhong ^{[2
]}

Feng, Yanyan ^{[1
]}

Cao, Yu ^{[1
]}

Wang, Qingguo ^{[1
]}

机构：

[1] Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China

[2] ARS, Crops Pathol & Genet Res Unit, USDA, Davis, CA 95616 USA

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2015年 / 110卷

关键词：

Burdock; Fresh-cut; Carbon dioxide; Browning; PHENYLALANINE AMMONIA-LYASE; ANTIOXIDANT ACTIVITIES; POLYPHENOL OXIDASE; QUALITY; FRUITS; ACCUMULATION; PURIFICATION; LETTUCE; ENZYMES; INDEX;

D O I：

10.1016/j.postharvbio.2015.07.014

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Fresh-cut burdock is susceptible to browning. The effect of short-term carbon dioxide (CO2) treatment on inhibiting browning of fresh-cut burdock during storage at 2-4 degrees C was investigated. The results showed that the burdock slices treated with CO2 for 4 h, 6 h and 8 h exhibited better visual quality during 8 d storage, compared with the ones treated with air. CO2 treatment for 6 h on the fresh-cut burdock slices reduced the respiration rate, lowered the activity of PPO and PAL, and the content of total phenolic compound's. On the other hand, CO2 treatment increased the content of H2O2, enhanced the activity of CAT, POD, and SOD, maintained DPPH inhibition rate and decreased the content of MDA. The results indicate that the short-term pure CO2 treatment can extend the shelf life of fresh-cut burdock by inhibiting its browning and improving its quality. (C) 2015 Elsevier B.V. All rights reserved.

引用

页码：96 / 102

页数：7

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