The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices

Teoh, Li Shing; Lasekan, Ola; Adzahan, Noranizan Mohd; Hashim, Norhashila

doi:10.1016/j.postharvbio.2016.06.008

Cited by 35 publications

(18 citation statements)

References 56 publications

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“…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]. During storage, the decrease in TPC in all treatments is attributed to oxidation of phenolic compounds catalyzed by polyphenol oxidase (PPO).…”

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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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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“…In addition, the number of black spots in pistachios exposed to higher doses of UV‐C were greater than the other treatments (data are not shown). Several factors affect the browning including substrate levels, the activity of enzymes, presence of ascorbic acid, and other inhibitors or promoters influencing the browning reaction . As previously mentioned, UV‐C treatment inhibits the activity of PPO enzyme and reduces enzymatic browning.…”

Section: Resultsmentioning

confidence: 99%

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

et al. 2019

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BACKGROUND In this study, fresh pistachio was exposed to UV‐C irradiation (2.1 and 4.5 kJ m−2) in a rotating cylindrical system with seven germicidal UV‐C lamps and immediately packed in perforated and non‐perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS UV‐C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non‐perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m−2 of UV‐C and the control packed in non‐perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m−2 treated samples. Furthermore, a dose of 4.5 kJ m−2 UV‐C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION UV‐C irradiation at a dose of 2.1 kJ m−2 and packing in non‐perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry

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“…However, processing of fresh produce, such as peeling, cutting, and chopping, could cause spoilage of the vegetable tissues and increase respiration rate, oxidation by phenol metabolism associated polyphenol oxidase (PPO) and peroxidase (POD) enzymes, or microbial growth in the injured tissues (Chen et al., ; Luo et al., ; Putnik et al., ). Especially for Chinese yam, browning and spoilage are both detrimental changes that affect appearance and quality (Krishnan, Padmaja, Moorthy, Suja, & Sajeev, ; Luo et al., ; Teoh, Lasekan, Adzahan, & Hashim, ). Thus, improving the quality and shelf life of fresh‐cut Chinese yam will reduce costs associated with losses and increase demand for this commodity.…”

Section: Introductionmentioning

confidence: 99%

“…Many measures have been used to inhibit enzymatic browning of yam during processing, such as soaking in chemicals (Krishnan et al., ), UV‐C exposure (Teoh et al., ), electrolyzed water (Lee, Park, Jeong, Kim, & Chinnan, ), blanching (Chen et al., ), and nano‐CaCO 3 ‐LDPE packaging (Luo et al., ). However, it has been very difficult up to the present to preserve these products with commercial acceptability beyond a couple of weeks.…”

Section: Introductionmentioning

confidence: 99%

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Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam

Gao

Zhu

Luo

2018

Food Science & Nutrition

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The objective of this study was to investigate the effects of aqueous solutions of ethanol (25%, v/v) and ascorbic acid (AA, 1%, m/v) alone and in combination, along with modified atmosphere packaging (MAP) or vacuum packaging (VP), on the physicochemical properties and microbial quality of fresh‐cut Chinese yam slices during 4°C storage. The data showed that ethanol (25%, v/v) combined with AA (1%, m/v) and MAP treatment resulted in the lowest changes for headspace gas composition, color, electrical conductivity, overall visual quality, aerobic plate count population, and mold and yeast population in fresh‐cut Chinese yam over 21 days of 4°C cold storage, which was more effective at both inhibiting microbial growth and delaying browning than ethanol or AA alone or a commonly used sanitizer, sodium hypochlorite. The experiment on packaging demonstrated that samples treated with VP and 25% ethanol with 1% (m/v) AA dip can only preserve the sensory qualities of fresh‐cut Chinese yam slices up to 7 days at 4°C, but 25% (v/v) ethanol in conjunction with 1% (m/v) AA packed with MAP had antibrowning potential and maintained the quality of fresh‐cut Chinese yam slices up to 14 days when stored at 4°C.

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The effect of combinations of UV-C exposure with ascorbate and calcium chloride dips on the enzymatic activities and total phenolic content of minimally processed yam slices

Cited by 35 publications

References 56 publications

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

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

Effects of a rotational UV‐C irradiation system and packaging on the shelf life of fresh pistachio

Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh‐cut Chinese yam

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