Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)

被引：1

作者：

Amissah, Joris Gerald Niilante ^{[1
,4
]}

Hotchkiss, Joseph H. ^{[1
,3
]}

Watkins, Chris B. ^{[2
]}

机构：

[1] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

[2] Cornell Univ, Dept Hort, Ithaca, NY 14853 USA

[3] Michigan State Univ, Sch Packaging, E Lansing, MI 48824 USA

[4] Univ Ghana, Dept Family & Consumer Sci, Legon, Accra, Ghana

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 46期

关键词：

nitric oxide; fresh-cut; alcohol dehydrogenase; fermentation products; browning; firmness; shelf life; Malus domestica Borkh; SHORT-TERM EXPOSURE; CYTOCHROME-OXIDASE; RELAXING FACTOR; SLICES; GERMINATION; SURFACE; GAS; NO; RESPIRATION; ATMOSPHERES;

D O I：

10.1021/jf4021224

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 degrees C in 0.25-1% NO (v/v, balance N-2) or 100% N-2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N-2 at 6 degrees C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N-2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.

引用

页码：11076 / 11081

页数：6

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