Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

Wang, Qingguo; Cao, Yu; Zhou, Lili; Jiang, Cai‐Zhong; Feng, Yanyan; Wei, Shaochong

doi:10.1016/j.foodchem.2014.08.011

Cited by 102 publications

(71 citation statements)

References 35 publications

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“…TPC in the UV-C treated samples was observed to be higher than the untreated samples. The reason for this might be due to induction of phenolic biosynthesis which occurred under stress conditions such as excessive UV light, wounding or pathogen infection (Wang et al 2015). Similar findings had been reported in UV-C treated table grapes (Cantos et al 2001b) and lemons (Ben-Yehoshua et al 1992).…”

Section: Tpc Of Potato Slices During Storagesupporting

confidence: 63%

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

et al. 2016

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In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m -2 ) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1°C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m -2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m -2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.

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Section: Tpc Of Potato Slices During Storagesupporting

confidence: 63%

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

et al. 2016

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“…Individual phenolic compounds were determined according to the reported method with minor modifications (Wang et al, ). Briefly, potato powder (5.0 g) was mixed with 20 ml 80% (v/v) ethanol.…”

Section: Methodsmentioning

confidence: 99%

“…Various strategies have been reported to slow down the browning thus extending the shelf life of fresh‐cut potatoes. These approaches include applying chemical compounds or plant extracts to potato surfaces (Oms‐Oliu et al, ; Tsouvaltzis & Brecht, ), gas regulating treatment (Kang & Saltveit, ; Ma, Wang, Hong, & Cantwell, ), curing treatment (Wang et al, ), ultrasound treatment (Amaral, Benedetti, Pujola, Achaerandio, & Bachelli, ), and the combined multiple treatments (Shen, Zhang, Sakamon, & Guo, ). However, these methods have limitations including potential health concern, high cost, or lack of practical value.…”

Section: Introductionmentioning

confidence: 99%

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

Gong

Wang

et al. 2019

J Food Process Preserv

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Water immersion treatment of potato slices with various time periods (0–30 min) was studied to find out the effect on the browning of fresh‐cut potato slices during long‐term storage (1–12 days) at 5°C. The results show that water immersion for 15 min significantly inhibit browning compared to other time periods of immersion treatment. Further studies show that the levels of superoxide dismutase (SOD), ascorbate peroxidase (APX), glutamic acid, and proline were increased by the 15‐min water immersion treatment, while hydrogen peroxide (H2O2) and superoxide anion (O2ˉ) were lowered; and all these compounds alleviated the oxidation pressure of potato slices. Chlorogenic acid, tyrosine, and tyrosinase activities were lower than those of the controls, which helped decrease the enzymatic browning levels of treated slices. Nevertheless, the browning inhibition has no observable correlation with either total phenols or the peroxidase (POD) activity. Practical applications The research provides a simple anti‐browning method for fresh‐cut potatoes during long‐term storage thus maintaining quality and extending shelf life; and it reports new experimental results detailing the physiological reactions induced by the short‐time water immersion of fresh‐cut potatoes. The physiological studies may promote the understanding of the browning mechanism of fresh‐cut potatoes and provide clues to further efforts in seeking novel strategies for browning inhibition of fresh‐cut potatoes.

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“…The increase in TPC in samples was probably due to the release of phenolic compounds from glycosidic compounds and the degradation of larger phenolic compounds to smaller one by UV-C irradiation [20,49]. In addition, higher TPC might be due to the induction of phenolic biosynthesis which occurred under stress conditions such as excessive UV light, wounding, or pathogen infection [50]. The response to UV-C irradiation served as a defense mechanism in plants [51].…”

Section: Total Phenolic Contents (Tpc)mentioning

confidence: 99%

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

Lin

Lasekan

Saari

et al. 2017

Journal of Food Quality

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This study compared the effect of application of edible coating on or before ultraviolet treatment on postharvest longan fruits. The treated longan fruits were examined for weight loss, respiration rate, surface color changes, enzymatic activities (PPO, POD, and PAL), and total phenolic contents throughout the 7 storage days at ambient temperature. In addition, coat homogeneity was examined and cell structure of longan flesh at the end of storage was observed. The results showed that when UV was applied before coating (i.e., chitosan or carrageenan), it had relatively lower PPO and PAL activities and retained higher TPC in longan pericarp. However, the changes in enzymatic activities did not affect the surface lightness and browning index as they were more influenced by the type of coating, in which combination treatments with carrageenan showed higher surface lightness and lower browning index compared to treatment combinations containing chitosan. However, when UV treatment preceded coating, the combinations of UV plus chitosan coating produced lower PPO and PAL activities and retained better cell structure with less damage than the combinations of UV plus carrageenan coating. UV plus carrageenan coating showed relatively higher weight loss and respiration rate, with cell structure exhibiting bigger intercellular spaces at the end of storage. Therefore, application of UV treatment followed by chitosan coating was found to be the best treatment combination for controlling enzymatic activities and reducing senescence rate of longan fruits.

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Effects of postharvest curing treatment on flesh colour and phenolic metabolism in fresh-cut potato products

Cited by 102 publications

References 35 publications

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

Short‐time water immersion inhibits browning of fresh‐cut potato by enhancing antioxidant capability and tyrosine scavenging

The Effect of the Application of Edible Coatings on or before Ultraviolet Treatment on Postharvested Longan Fruits

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