Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment
文献类型： 外文期刊
第一作者： Zhao, L.
作者： Zhao, L.;Zhao, X.;Ma, Y.;Wang, D.;Zhao, L.;Zhang, Y.
作者机构：
关键词： fresh-cut Chinese yam; UV-C treatment; enzymatic browning; microbial growth
期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：1.014； 五年影响因子：1.333 ）
ISSN： 1985-4668
年卷期： 2021 年 28 卷 1 期
页码：
收录情况： SCI
摘要： Herein, we studied the effect of UV-C (shortwave ultraviolet) irradiation on the quality and inhibition of the browning of fresh-cut Chinese yam (Dioscorea opposita). The irradiation of 0.4, 8, 12, and 24 kJ m(-2) were applied to fresh-cut Chinese yam, and quality characteristics were evaluated during 16 days of storage at 4 degrees C. The results indicated that UV-C treatment (8 KJ m(-2)) effectively decreased the browning degree. polyphenol oxidase (PPO) and peroxidase (POD) activities, and total bacteria count (TBC). However, the phenylalanine ammonia lyase (PAL) activity, PAL gene expression, respiration rate, and total phenol content increased. The UV-C treatment of 8 kJ m-2 resulted in a lower degree of membrane damage, as evidenced by the lower soluble quinone accumulation and browning index (BI). and retained the soluble solid content and hardness during storage. Increasing irradiation intensity would enhance cell damage while did not reduce browning. The results also showed that UV-C treatment alone had great potential to inhibit the browning of fresh-cut vegetables. (C) All Rights Reserved
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