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ISHS Acta Horticulturae 1141: III International Conference on Fresh-Cut Produce: Maintaining Quality and Safety

Ethanol fumigation can effectively inhibit the browning of fresh-cut burdock (Arctium lappa L.)

Authors:   T. Dong, Y. Feng, J. Shi, M.I. Cantwell, Y. Guo, Q. Wang
Keywords:   fresh-cut roots, respiration, PAL, PPO, phenolics, MDA, antioxidant activity
DOI:   10.17660/ActaHortic.2016.1141.43
Abstract:
Burdock, a nutritious root vegetable popular in Asian countries, is susceptible to browning when prepared as a fresh-cut product. The effect of ethanol fumigation on browning of fresh-cut burdock during storage at 2-4C was studied. Roots were fumigated pre-cutting and post-cutting with 600 L L-1 ethanol for 12 h and 450 L L-1 for 5 h, respectively, and the effects on inhibition of browning, associated phenolic metabolism and antioxidant ability were evaluated. Both the pre-cut and post-cut treatments were effective, retarding discoloration and maintaining better visual quality in treated than untreated slices. Ethanol fumigation reduced the respiration rate, lowered the activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) and total phenolic content of fresh-cut burdock. Also, ethanol fumigation resulted in increased content of H2O2, higher catalase (CAT) activity, maintained 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition, and decreased the content of malondialdehyde. The results indicate that ethanol fumigation can extend the shelf-life of fresh-cut burdock by inhibiting the phenolic metabolism that causes browning.

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