Effect of Oxygen on the Browning and Formation of Furfural in<i>Yuzu</i>Juice

Li, Zhongfu; Sawamura, Masayoshi; Yano, Hiroaki

doi:10.1080/00021369.1989.10869580

Cited by 2 publications

(2 citation statements)

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“…This suggests a disappearance of ascorbate (both ASA and DHA) into nonactive forms in the susceptible cultivar GSB. As already reported in the Introduction section, the browning of citrus juice is caused primarily by the degradation of DHA that produces brown pigments (15).…”

Section: Resultsmentioning

confidence: 67%

“…For its antioxidant properties, ASA is used to delay cut-edge browning in minimally processed products (14). On the other hand, it is known that the browning of citrus juice is associated with the oxidation of ASA to DHA, which is degraded to brown pigments (15). The current literature reported very few data on the relationship between ASA metabolism and the occurrence of browning in fresh-cut lettuce leaves.…”

Section: Introductionmentioning

confidence: 99%

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Biochemical Study of Leaf Browning in Minimally Processed Leaves of Lettuce (Lactuca sativa L. Var. Acephala)

Degl’Innocenti

Guidi

Pardossi

et al. 2005

J. Agric. Food Chem.

182

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A series of biochemical parameters, including the concentration of total ascorbic acid (ASA(tot)) and the activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidases (PODs), was investigated during cold storage (72 h at 4 degrees C in the dark) in fresh-cut (minimally processed) leaves of two lettuce (Lactuca sativa L. var. acephala) cultivars differing in the susceptibility to tissue browning: Green Salade Bowl (GSB), susceptible, and Red Salade Bowl (RSB), resistant. The two cultivars showed differences also at the biochemical level. The content in ASA(tot) increased in RSB, as a consequence of increased DHA concentration; conversely, ASA(tot) diminished in GSB, in which ASA was not detectable after 72 h of storage, thus suggesting a disappearance of ascorbate (both ASA and DHA) into nonactive forms. The antioxidant capacity (as determined by using FRAP analysis) decreased significantly during storage in RSB, while a strong increase was observed in GSB. PAL activity increased soon after processing reaching a maximum by 3 h, then it declined to a relatively constant value in RSB, while in GSB it showed a tendency to decrease in the first few hours from harvest and processing. POD activity, at least for chlorogenic acid, increased significantly during storage only in GSB.

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Section: Resultsmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%