Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage

Liu, Xia; Wang, Ting; Lu, Yuzhuo; Yang, Qian; Li, Yuan; Deng, Xudong; Liu, Ying; Du, Xinru; Liao, Qiao; Zheng, Jiaxuan

doi:10.1016/j.foodchem.2019.125287

Cited by 67 publications

(35 citation statements)

References 40 publications

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“…(Nicolas et al, 1994;Jiang et al, 2016). Research on the mechanism of browning has been carried out in several species (Ali et al, 2016;Liu et al, 2019). Jiang (2000) found that anthocyanins, polyphenol oxidase, and phenols participated in the lychee pericarp browning.…”

Section: Introductionmentioning

confidence: 99%

Sequencing, assembly, annotation, and gene expression: novel insights into browning-resistant Luffa cylindrica

Wang

Liu

Zhang

et al. 2020

PeerJ

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Luffa is a kind of melon crop widely cultivated in temperate regions worldwide. Browning is one of the serious factors affecting the quality of Luffa. Therefore, the molecular mechanism of Luffa browning is of great significance to study. However, the molecular diversity of Luffa cultivars with different browning-resistant abilities has not been well elucidated. In our study, we used high-throughput sequencing to determine the transcriptome of two Luffa cylindrica cultivars ‘2D-2’ and ‘35D-7’. A total of 115,099 unigenes were clustered, of which 22,607 were differentially expression genes (DEGs). Of these DEGs, 65 encoding polyphenol oxidase, peroxidase, or ascorbate peroxidase were further analyzed. The quantitative real-time PCR (RT-qPCR) data indicated that the expression levels of the LcPPO gene (Accession No.: Cluster-21832.13892) was significantly higher in ‘35D-7’ compared with that in ‘2D-2’. Several POD genes (Accession No.: Cluster-21832.19847, Cluster-21832.30619 and Cluster-48491.2) were also upregulated. Analysis of the plantTFDB database indicated that some transcription factors such as WRKY gene family may also participate in the regulation of Luffa browning. The results indicated that the divergence of genes expression related to enzymatic reaction may lead to the different browning resistances of Luffa. Our study will provide a theoretical basis for breeding of browning-resistant Luffa.

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Section: Introductionmentioning

confidence: 99%

Sequencing, assembly, annotation, and gene expression: novel insights into browning-resistant Luffa cylindrica

Wang

Liu

Zhang

et al. 2020

PeerJ

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“…Liu et al. (2019b) reported higher MDA values compared with at the beginning of storage. They found a continuous increase in MDA content of fresh‐cut potatoes during the first 6‐days of storage.…”

Section: Resultsmentioning

confidence: 96%

Antibrowning effect of commercial and acid‐heat coagulated whey on potatoes during refrigerated storage

Palamutoğlu

2020

Journal of Food Science

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Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid‐heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia‐lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (P > 0.05) difference was found in the L* and b* values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3‐day storage. Practical Application Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions

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“…Studies of fresh-cut sweet potatoes treated with ultrasound have found that the induction of PAL was positively correlated with higher total phenolic content, thereby enhancing antioxidant capacity of the fresh-cut sweet potatoes against browning [45]. An 80% oxygen treatment was found to increase the activities of PAL and POD and the total phenolic content of fresh-cut potato, which effectively enhanced its antioxidant capacity [46]. Conversely, Gong et al reported that browning inhibition has no observable correlation with either total phenol or POD activity [47].…”

Section: Discussionmentioning

confidence: 96%

Transcriptome Profiling Reveals Potential Genes Involved in Browning of Fresh-cut Eggplant (Solanum Melongena L.)

Liu

Shang

Zhang

et al. 2020

Preprint

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Background: Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the appearance of products and impacts their nutrition. We used the RNA-Seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant (Solanum melongena L.) fruit samples from a browning-sensitive cultivar and a browning-resistant cultivar to investigate the genes and molecular mechanisms involved in browning. Results: A total of 111.55 GB of high-quality reads were generated, the genomes of each sample were compared, and 83.50%–95.14% of the data was mapped to the eggplant reference genome. Furthermore, a total of 19631 differentially expressed genes were identified, among which 12 genes and two WRKY transcription factors were identified as potentially involved in enzymatic browning in fresh-cut eggplant fruit. Moreover, the 14 differentially expressed genes associated with browning were verified using qRT-PCR. Conclusions: Several genes associated with phenolic oxidation, phenylpropanoid biosynthesis, and flavonoid biosynthesis were found to be differentially regulated between the eggplant cultivars with different browning sensitivities. This work is of great theoretical significance, as it provides a basis for future molecular studies and improvement of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

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Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage

Cited by 67 publications

References 40 publications

Sequencing, assembly, annotation, and gene expression: novel insights into browning-resistant Luffa cylindrica

Sequencing, assembly, annotation, and gene expression: novel insights into browning-resistant Luffa cylindrica

Antibrowning effect of commercial and acid‐heat coagulated whey on potatoes during refrigerated storage

Transcriptome Profiling Reveals Potential Genes Involved in Browning of Fresh-cut Eggplant (Solanum Melongena L.)

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