Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Chang, Min-Sun; Kim, Gun-Hee

doi:10.7235/hort.2015.14042

Cited by 4 publications

(2 citation statements)

References 54 publications

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“…From day 2, the control group displayed a progressive browning, whereas the tea polyphenol-treated group maintained a superior appearance quality. These results align with previous studies on fresh-cut burdock [25], dragon fruit [20], and lotus root [21] where TPs, as natural antioxidants, effectively curbed enzymatic browning in fresh-cut produce by neutralizing excessive ROS produced during processing, thereby decelerating oxidation rates. The result of Figure 1b indicated that the appearance quality corresponded to the browning index results.…”

Section: Browning Index and Appearancesupporting

confidence: 91%

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

Guan,

Lu,

Sun

et al. 2024

Plants

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During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality. Tea polyphenols (TPs), natural preservatives with potent reducing properties, are hypothesized to impact this browning process. However, their influence and regulatory mechanism on the enzymatic browning of fresh-cut potatoes remain poorly understood. This study used the “Holland Seven” potato as the research material to explore the effects of a treatment with different TP concentrations (0.1 g L−1, 0.2 g L−1, and 0.3 g L−1) on the browning phenomenon and quality of fresh-cut potatoes during storage. The results showed that appropriate concentrations of TP treatment had a good preservation effect on the appearance and edible quality of fresh-cut potatoes. Furthermore, exogenous TP treatment reduced the content of enzymatic browning substrates (caffeic acid, p-coumaric acid, and ferulic acid) by regulating phenylpropanoid metabolism. Meanwhile, TP treatment augmented the activities of antioxidative enzymes (superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase), maintained higher levels of ascorbic acid (Vc), and reduced glutathione (GSH). Consequently, the TP treatment could inhibit enzymatic browning by regulating reactive oxygen species (ROS) metabolism and the Vc-GSH cycle in fresh-cut potatoes.

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Section: Browning Index and Appearancesupporting

confidence: 91%

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

Guan,

Lu,

Sun

et al. 2024

Plants

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“…These natural antioxidants, which prevent the oxidation of organic molecules, are very critical for food preservation. Chang and Kim [ 103 ] noted that the ethanolic extract of green tea exhibited PPO inhibition activity (80%). The authors reported that the PPO inhibition activity correlated with the flavonoid compounds, such as catechin.…”

Section: Extracts Derived From Plants or Herbs Sourcesmentioning

confidence: 99%

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

et al. 2022

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Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.

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Traditional and next-generation methods for browning control in plant tissue culture: Current insights and future directions

Permadi,

Akbari,

Prismantoro

et al. 2024

Current Plant Biology

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Effects of a Combined Treatment of Hot Water with Green Tea Extract and NaCl on the Postharvest Quality of Fresh-cut Burdocks

Cited by 4 publications

References 54 publications

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Traditional and next-generation methods for browning control in plant tissue culture: Current insights and future directions

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