Mechanism of the inhibition of elevated CO<sub>2</sub> atmosphere on enzymatic browning of fresh-cut lotus roots
Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO<sub>2</sub>) on enzymatic browning by applying 20% CO<sub>2</sub> to f...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2020-02-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2019.07.311 |
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| Summary: | Enzymatic browning is one of the main factors affecting the quality and shelf life of fresh-cut lotus root. The present study aimed to investigate the mechanism of inhibition of elevated carbon dioxide (CO<sub>2</sub>) on enzymatic browning by applying 20% CO<sub>2</sub> to fresh-cut lotus roots. The results showed that 20% CO<sub>2</sub> treatment significantly inhibited the increase of yellow-blue (b<sup>*</sup>) value, browning index, and the decrease of lightness (L<sup>*</sup>) value, thus delaying browning of fresh-cut lotus root. During the storage, the lotus root in 20% CO<sub>2</sub> treatment group showed lower malondialdehyde (MDA) content and relative electrolyte leakage compared with those of the control group, indicating that 20% CO<sub>2</sub> treatment effectively maintained membrane integrity and good locular distribution of enzymes and substrates. Enzymatic activity analysis showed that 20% CO<sub>2</sub> treatment decreased the activities of phenylalnine ammonialyase, polyphenol oxidase and peroxidase, resulting in inhibiting the rate of enzymatic reactions. In addition, 20% CO<sub>2</sub> treatment also decreased nicotinamide adenine dinucleotide reduced form (NADH) content and increased nicotinamide adenine dinucleotide phosphate reduced form (NADPH) content by activating nicotinamide adenine dinucleotide kinase (NADK) activity, which led to the decrease of energy charge and the enhancement of antioxidant levels, and caused delay in senescence and enzymatic browning during the storage. The above results suggest that elevated CO<sub>2</sub> might be an effective strategy to inhibit postharvest enzymatic browning. |
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| ISSN: | 1008-9209 2097-5155 |