Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage

Yang, Huqing; Zheng, Jie; Huang, Chengqian; Zhao, Xiaofei; Chen, Huiyun; Sun, Zhidong

doi:10.1007/s11947-014-1463-y

Cited by 52 publications

(23 citation statements)

References 49 publications

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“…The KGM coating film can inhibit the browning of fresh‐cut lotus root slice, and this may be due to that KGM can delay the consumption of phenolic contents into quinone. Similar observations also deduced in fresh‐cut water bamboo (Yang et al, ) and fresh‐cut carrot (Formica‐Oliveira, Díaz‐López, Artés, & Artés‐Hernández, ). Significant changes only found in three individual phenols and this may be due to the different material and extract methods applied in this study.…”

Section: Discussionsupporting

confidence: 82%

“…Lotus root coated with KGM exhibited higher catechol content and lower PPO activity than untreated control before 6-d storage, which indicted that KGM suppressed the conversion of catechol into quinone. Similar result also appeared in fresh-cut bamboo treated with chitosan (Yang et al, 2015). For guaiacol metabolism, KGM enhanced POD activity but suppressed the contents of guaiacol at the late storage.…”

Section: Discussionsupporting

confidence: 78%

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Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

Zhou

Huang

2018

J Food Process Preserv

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Konjac glucomannan (KGM) was used as a natural coating matrix applied on fresh‐cut lotus roots at 4°C during 8 days storage. Treatment with 20 g/L KGM significantly maintained the color (L value), inhibited the respiration rate and delayed the decrease of the soluble solid content of lotus roots. For the antioxidant capacity test, KGM can enhance the antioxidant capacity by increasing activities of catalase and superoxide dismutase and increase the antioxidant capacity. Similar to the antioxidant capacity, the total phenolic contents in treated groups also exhibited higher value than untreated ones. Also, konjac glucomannan inhibited the degradation of catechol and increased cinnamic acid contents. In relation with phenolic metabolism, KGM at 20 g/L can improve the activities of peroxidase and phenylalanine ammonia lyase, but inhibit the activity of polyphenol oxidase. These observations indicted that KGM could maintain the quality of fresh‐cut lotus root by the phenolic metabolism and antioxidant capacity. Practical applications This study suggested that konjac glucomannan inhibited tissue browning and maintain qualities of fresh‐cut lotus roots. This study is also helpful to understand the regulation of tissue browning in fresh‐cut lotus roots treated by konjac glucomannan. We have also explored the mechanism of the inhibition of tissue browning in lotus root slices coated with konjac glucomannan by the pathways of reactive oxygens and phenols. Concerned the nontoxic character and the high efficiency to preserve lotus root slices, konjac glucomannan can be a promising potential treatment to preserve qualities of fresh‐cut fruits and vegetables, and this natural product could be considered as good candidates to be commercial preservations.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionsupporting

confidence: 78%

Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

Zhou

Huang

2018

J Food Process Preserv

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“…Postharvest effects on lignification have been described for bamboo shoots (Luo, Xu, & Yan, ), strawberry (Xu et al, ), muskmelon (Liu et al, ; Wang et al, ; Yuan et al, ), red raspberry (Flores & Castillo, ), walnut (Araji et al, ), asparagus (An, Zhang, & Lu, ), and zucchini fruit (Carvajal, Palma, Jamilena, & Garrido, ). The treatments used to influence lignification included the following: packaging in a modified atmosphere (Shen, Kong, & Wang, ), harpin (Tang et al, ; Wang et al, ), methyl jasmonate treatment (Flores & Castillo, ), blue‐light irradiation (Xu et al, ), acibenzolar‐S‐methyl treatment (Liu et al, ), chlorine dioxide treatment (Yang et al, ), and a hot water dip (Luo et al, ; Yuan et al, ). Most of the studies focusing on lignification or related enzyme activity have proved some effect on preservation during storage.…”

Section: Introductionmentioning

confidence: 99%

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Gong

Chen

et al. 2017

J Food Process Preserv

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Lignification and changes in the enzymes involved in lignin biosynthesis were investigated in relation to the reduced tenderness occurring during the postharvest storage of fresh waxy corn at 20 °C. The firmness of the corn and its lignin and polyphenol contents increased as storage time increased. The lignin content was significantly correlated (p < .05) with the polyphenol content and firmness. Phenylalanine ammonia‐lyase was not the rate‐limiting enzyme in polyphenol biosynthesis, whereas the cinnamate 4‐hydroxylase activity was significantly correlated (p < .05) with the polyphenol content. The activity of coenzyme A ligase (4CL) had a limited effect on the polyphenol content. Peroxidase was significantly correlated (p < .05) with the lignin content, while no significant (p > .05) effect of polyphenol oxidase or cinnamyl alcohol dehydrogenase (CAD) on the lignin content was observed. Practical applications Tenderness is a main factor in sensory quality of fresh waxy corn. Secondary cell wall lignifications induced by phenylpropanoid pathway is the main reason of tenderness decline for postharvest fresh waxy corn. But little information of lignin accumulation of fresh waxy corn is obtained from the present studies. Analyzing the changes of lignin and related precursor materials, enzyme activities will help to comprehensively understand the regulatory mechanism of postharvest lignification of fresh waxy corn, which can provide suitable methods to delay postharvest lignin accumulation, and maintain the eating quality of fresh waxy corn.

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“…Yang et al [171] demonstrated that the combined application of chitosan coating and ClO 2 could inhibit the increase of respiration rate and maintain the firmness, delay the browning, and reduce the microorganism counts of freshcut bamboo shoot. Furthermore, this combined coating could inhibit the activities of PPO, POD, and PAL during the storage period.…”

Section: Application Of Chitosan-based Coating On the Storage Of Fruimentioning

confidence: 99%

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

Xing

et al. 2016

International Journal of Polymer Science

117

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Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables, which is always used as the carrier film for the antimicrobial agents. This review focuses on the preparation, property, mechanism, and application effectiveness on the fruits and vegetables of chitosan-based coating with antimicrobial agents. Chitosan, derived by deacetylation of chitin, is a modified and natural biopolymer as the coating material. In this article, the safety and biocompatible and antimicrobial properties of chitosan were introduced because these attributes are very important for its application. The methods to prepare the chitosan-based coating with antimicrobial agents, such as essential oils, acid, and nanoparticles, were developed by other researchers. Meanwhile, the application of chitosan-based coating is mainly due to its antimicrobial activity and other functional properties, which were investigated, introduced, and analyzed in this review. Furthermore, the surface and mechanical properties were also investigated by researchers and concluded in this article. Finally, the effects of chitosan-based coating on the storage quality, microbial safety, and shelf life of fruits and vegetables were introduced. Their results indicated that chitosan-based coating with different antimicrobial agents would probably have wide prospect in the preservation of fruits and vegetables in the future.

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Effects of Combined Aqueous Chlorine Dioxide and Chitosan Coatings on Microbial Growth and Quality Maintenance of Fresh-Cut Bamboo Shoots (Phyllostachys praecox f. prevernalis.) During Storage

Cited by 52 publications

References 49 publications

Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

Effect of konjac glucomannan coating on antioxidant capacity and phenolic metabolism in fresh-cut lotus roots

Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn

Chitosan-Based Coating with Antimicrobial Agents: Preparation, Property, Mechanism, and Application Effectiveness on Fruits and Vegetables

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