Short-term high oxygen pre-stimulation inhibits browning of fresh-cut watercored Fuji apples

Li, Xuejin; Liu, Ziyun; Ran, Yalin; Li, Lü; Chen, Lan; Qi, Lin; Liang, Fuhao; Li, Jixin; Li, Xihong; Tang, Yao

doi:10.1016/j.postharvbio.2022.111959

Cited by 21 publications

(13 citation statements)

References 65 publications

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“…Three essential components contribute to enzymatic browning: O 2 , phenolic chemicals, and PPO (Li et al, 2022). In the present study, a decline in PPO activity was observed in litchi stored at 28°C (Fig.…”

Section: Enzymatic Browning Of Litchi Fruit During Storagesupporting

confidence: 62%

Short-term Anoxic Treatment of Litchi Fruit (<i>Litchi chinensis</i> Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage

2023

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The effect of short-term anoxic treatment prior to storage at ambient and cool temperatures on pericarp browning, fruit quality, secondary metabolites, antioxidant activity, and the browning enzyme of litchi (Litchi chinensis Sonn.) cv. Hong Huey were investigated. Litchi fruit were exposed to anoxic conditions for 6, 12, 18 and 24 h before storage at 28 ± 2°C for 5 days, or at 7 ± 2°C for 14 days. Anoxic treatment resulted in significantly decreases in electrical conductivity, weight loss, browning index, while maintaining the total soluble solids (TSS) and delaying increases in polyphenol oxidase (PPO) and peroxidase (POD) activities compared with control fruit. Furthermore, anoxic treatment increased litchi pericarp methanol extract antioxidant capacity, as measured by free-radical scavenging activity. This is associated with greater amounts of ascorbic acid, anthocyanins, and phenolic/flavonoid components as compared with control fruit. Additionally, anoxic treatment considerably delayed litchi fruit pericarp browning. This suggests that with adequate short-term anoxia duration, an enhanced non-enzymatic antioxidant process may directly or indirectly delay litchi pericarp browning. Thus, a short anoxic treatment enables harvested litchi quality to be sustained at ambient and cool temperatures. This non-chemical and inexpensive treatment deserves further development and application, especially in commercial distribution systems where cooling is insufficient.

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Section: Enzymatic Browning Of Litchi Fruit During Storagesupporting

confidence: 62%

Short-term Anoxic Treatment of Litchi Fruit (<i>Litchi chinensis</i> Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage

2023

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“…SQC is a kind of intermediate product in enzymatic phenolic browning (Li et al ., 2022b). SQC levels in the pulp of cherries (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, Zhang et al (2019a) treated pears with calcium chloride to effectively inhibit the expression of PPO related genes. In addition, Li et al (2022b) found that the accumulation of SQC was reduced while the PPO activity was inhibited by treating fresh-cut apples with high oxygen. Our study also found that SNP treatment inhibited the accumulation of SQC in cherries, and thus reduced the enzymatic browning.…”

Section: Discussionmentioning

confidence: 99%

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Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Liang

Zhang

et al. 2023

Int J of Food Sci Tech

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Summary Senescence accompanying browning is the main factor that reduces the sensory and nutritional quality of cherries during storage. In the present study, we analysed the effects of sodium nitroprusside (SNP) treatment with 0, 200, 400, and 600 μm on delaying the senescence and browning of cherries preserved at 4 °C for 30 days. Results suggested that 400 μm SNP treatment significantly enhanced the antioxidant capacity and maintained better fruit quality. Specifically, SNP treatment inhibited the activity of polyphenol oxidase, delayed the browning of cherry flesh and reduced soluble quinone content. Meanwhile, the peroxidase (POD), catalase and phenylalanine ammonia‐lyase (PAL) activities were enhanced by SNP treatments, while reactive oxygen species accumulation and membrane lipid peroxidation were alleviated. In addition, SNP treatment increased the accumulation of phenols, flavonoids and anthocyanins, which also enhanced the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) scavenging capacity in cherries. Therefore, our results support SNP treatment to be a potential approach to delay flesh browning and maintain the sensory and nutritional qualities of cherries.

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“…The reaction occurs when the monophenol compounds present in the cells of fruit and vegetables are exposed to oxygen after processed. The monophenol compounds are oxidised to diphenol (colourless) and then further oxidised to ortho‐quinone (colour compound), which reacts with amino acids or proteins to form a brown substance and then combined into a brown macromolecule such as melanin (Li et al ., 2022). It is commonly acknowledged that oxygen, phenolic compounds (substrate) and the activities of browning enzymes such as polyphenol oxidase (PPO) and peroxidase (POD) are key factors of browning incidence in fresh‐cut fruit and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh‐cut apples

Takeungwongtrakul

Sai‐Ut

Waraput

et al. 2022

Int J of Food Sci Tech

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Aloe vera and pineapple fruit extract have been applied as natural antibrowning agent for fresh-cut products. The effect of different thermal treatment processes (high-temperature-short-time pasteurisation at 80 AE 1 °C for 15 s and sterilisation at 121 AE 1 °C for 20 min) of mixed A. vera and pineapple core extract solution at a ratio of 1:1 (v/v) (AP) on enzymatic browning control of fresh-cut 'Gala' apples was investigated. Both thermal processes increased the antioxidant activities of AP solution compared to unheated AP solution. Coating of both thermal processed AP solutions alleviated the increased browning incidence of the fresh-cut apples during storage. Compared to sterilised AP coating, the pasteurised AP coating maintained visual appearance, whiteness index (WI) and L* values as well as inhibited browning incidence due to the prevention of increased a*, b*, DE* and browning index (BI) values of fresh-cut apples during storage. The fresh-cut apples coated with pasteurised AP had lower total phenolic compounds and polyphenol oxidase activity compared to the samples coated with sterilised AP. These suggested that the suitable thermal process was helpful to enhance antibrowning ability of AP coating agents to control enzymatic browning reaction of fresh-cut fruits.

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Short-term high oxygen pre-stimulation inhibits browning of fresh-cut watercored Fuji apples

Cited by 21 publications

References 65 publications

Short-term Anoxic Treatment of Litchi Fruit (<i>Litchi chinensis</i> Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage

Short-term Anoxic Treatment of Litchi Fruit (<i>Litchi chinensis</i> Sonn. cv. Hong Huey) Delays Pericarp Browning and Maintains Physicochemical Quality During Storage

Short‐term nitric oxide treatment enhances the antioxidant capacity and maintains the preservation quality of Meizao cherries

Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh‐cut apples

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