Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage

Gao, Haiyan; Zeng, Qingxuan; Ren, Zhengnan; Li, Peizhong; Xu, Xinxing

doi:10.1007/s13197-018-3442-1

Cited by 50 publications

(41 citation statements)

References 32 publications

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“…CAT activity: CAT is related to oxidation resistance. According to Gao et al [54] , high CAT activity is effective to remove ROS, especially O 2produced by metabolism. Otherwise, too much O 2could accelerate the membrane lipid oxidation and produce mass MDA.…”

Section: Related Enzyme Activitiesmentioning

confidence: 99%

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Ding

Zhou

et al. 2019

International Journal of Food Properties

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The effects of hydrothermal (HT)-calcium chloride (CaCl 2) treatment on water loss, chlorophylls, L-ascorbic acid, total phenol, antioxidant capacity, malondialdehyde (MDA), peroxidase (POD), polyphenol oxidase (PPO), catalase (CAT), and phenylalanine ammonia lyase (PAL) of peppers were assessed for 32 days of storage at 8°C. The results showed two water populations corresponding to strongly immobilized water and weakly bound water were observed in all the peppers. Comparing with other treatments, HT-CaCl 2 treatment restricted water mobility and maintained higher immobilized water content during storage. HT-CaCl 2 treated peppers showed lower MDA content whereas presented higher chlorophylls, L-ascorbic acid, total phenol content, and stronger antioxidant capacities than those subjected to other treatments. These characteristics indicated HT-CaCl 2 treatment improved storage quality of postharvest peppers. In addition, HT-CaCl 2 treatment retained lower POD, PPO, and PAL activities and higher CAT activity in the peppers during storage than other treatments, respectively. Based on above results, the combination of HT and CaCl 2 treatment showed positive and continuous effects on the quality attributes and related enzyme activities of peppers during storage.

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Section: Related Enzyme Activitiesmentioning

confidence: 99%

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Ding

Zhou

et al. 2019

International Journal of Food Properties

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“…Besides cultivar, ABA could be helpful for browning decrease. Numerous studies were conducted to find the optimal agent for potato browning prevention along with maintaining its safety and acceptable sensory properties during storage time, for example, l ‐cysteine, citric and ascorbic acid (Li et al, ; Rocculi et al, ), NatureSeal, sodium acid sulfate (Calder, Kash, Davis‐Dentici, & Bushway, ), and γ‐aminobutyric acid (Gao, Zeng, Ren, Li, & Xu, ). Searching for more natural and nutritional ABA, Liu et al () investigated Chinese plant (Portulaca oleracea L.) extract and Liu et al () carried out study upon peptides from cod skin.…”

Section: Introductionmentioning

confidence: 99%

Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

Hunjek¹,

Repajić

Ščetar

et al. 2020

J Food Process Preserv

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The influence of cultivar, anti‐browning agents, package atmosphere, storage time and temperature on quality, and sensory of fresh‐cut potatoes (FCP) were investigated. Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution (1%) and sodium ascorbate solution (2%) and stored under air, vacuum, and active modified atmosphere at 3 and 10°C for 10 days. Dry matter, pH, color and texture properties, gas composition within packages, and microbial activity were monitored during storage. Also, raw and boiled FCP were sensory evaluated. Examined influences significantly affected majority of FCP properties. Generally, sodium ascorbate showed more efficiency in browning prevention, as well as vacuum‐packaged samples were more acceptable. Storage at 3°C did not have significantly better effect compared to storage at 10°C. FCP quality and sensory retained well till the 8th day of storage. Cv. Birgit demonstrated greater potential for FCP production. Practical applications Although fresh‐cut potato (FCP) has been extensively investigated, there is an existing need for further study of adequate cultivars, as well as prevention of enzymatic browning as important factor for maintaining its quality. This research provides a better insight of the influence of legally permitted anti‐browning agents (quantum satis) that are accepted by consumers as natural and nontoxic food additives, as well as low‐cost packaging method and storage conditions on FCP quality and sensory properties in order to achieve and improve its required quality and durability during storage. Furthermore, present study could also contribute to better knowledge of relatively new potato cultivars on the market.

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“…4 and 5), as an acclimation response under CS treatment 46 . GABA treatment has www.nature.com/scientificreports www.nature.com/scientificreports/ been demonstrated as a promising approach not only for reducing the enzymatic browning but also maintaining the quality of fresh-cut potatoes 47 . However, to date there has been no conclusive evidence on the role of several of these metabolites in CIS process of potato tubers.…”

Section: Amino Acid Metabolism Under Cold Storage Condition the Accumentioning

confidence: 99%

Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato (Solanum tuberosum L.)

Datir

Yousf

Sharma

et al. 2020

Sci Rep

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Cold-induced sweetening (CIS) causes considerable losses to the potato processing industry wherein the selection of potato genotypes using biochemical information has found to be advantageous. Here, 1 H NMR spectroscopy was performed to identify metabolic perturbations from tubers of five potato cultivars (Atlantic, Frito Lay-1533, Kufri Jyoti, Kufri Pukhraj, and PU1) differing in their CIS ability and processing characteristics at harvest and after cold storage (4 °C). Thirty-nine water-soluble metabolites were detected wherein significantly affected metabolites after cold storage were categorized into sugars, sugar alcohols, amino acids, and organic acids. Multivariate statistical analysis indicated significant differences in the metabolic profiles among the potato cultivars. Pathway enrichment analysis revealed that carbohydrates, amino acids, and organic acids are the key players in CIS. Interestingly, one of the processing cultivars, FL-1533, exhibited a unique combination of metabolites represented by low levels of glucose, fructose, and asparagine accompanied by high citrate levels. Conversely, non-processing cultivars (Kufri Pukhraj and Kufri Jyoti) showed elevated glucose, fructose, and malate levels. Our results indicate that metabolites such as glucose, fructose, sucrose, asparagine, glutamine, citrate, malate, proline, 4-aminobutyrate can be potentially utilized for the prediction, selection, and development of potato cultivars for long-term storage, nutritional, as well as processing attributes. Potato (Solanum tuberosum L.)-an important staple non-grain vegetable food crop-is used globally for both processing and table purposes. In order to ensure the year-round supply of quality tubers for consumption, cold storage of potato tubers after harvesting is mandatory to reduce sprouting, prevent diseases, avoid losses due to shrinkage, and extend post-harvest shelf life 1,2. Usually 8-10 °C is the recommended storage temperature for potato tubers along with sprout suppressants, such as isopropyl N-(3-chlorophenyl) carbamate. The use of such chemical suppressants-due to their environmental safety and toxicity issues-are being replaced and reliance on storage of potatoes at colder temperatures even below 4 °C has been increased gradually 3-5. During cold storage, potato tubers undergo cold-induced sweetening (CIS), wherein rapid degradation of starch and sucrose hydrolysis leads to the accumulation of reducing sugars (RS)-such as glucose and fructose 6. During the frying process, these RS react with free amino acids in a Maillard reaction to generate dark-pigmented products that are bitter and unsightly to consumers. In addition to this, one of the products of the Maillard reaction is acrylamide-a potent neurotoxin and carcinogen 4,7. Hence, CIS is considered as one of the critical parameters in potato production as well as in processing; therefore, the identification and development of potato tubers

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Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage

Cited by 50 publications

References 32 publications

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Quality attributes and related enzyme activities in peppers during storage: effect of hydrothermal and calcium chloride treatment

Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures

Cold storage reveals distinct metabolic perturbations in processing and non-processing cultivars of potato (Solanum tuberosum L.)

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