Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut

Peng, Litao, Yang, Shuzhen, Li, Qiong, Jiang, Yueming and Joyce, Daryl C. (2008) Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut. Postharvest Biology and Technology, 47 2: 260-266. doi:10.1016/j.postharvbio.2007.07.002

Author Peng, Litao
Yang, Shuzhen
Li, Qiong
Jiang, Yueming
Joyce, Daryl C.
Title Hydrogen peroxide treatments inhibit the browning of fresh-cut Chinese water chestnut
Journal name Postharvest Biology and Technology   Check publisher's open access policy
ISSN 0925-5214
Publication date 2008-02
Year available 2007
Sub-type Article (original research)
DOI 10.1016/j.postharvbio.2007.07.002
Volume 47
Issue 2
Start page 260
End page 266
Total pages 7
Place of publication Amsterdam, Netherlands
Publisher Elsevier BV
Language eng
Formatted abstract
Use of hydrogen peroxide (H2O2) as a potential anti-browning treatment for fresh-cut Chinese water chestnut (CWC) was investigated. Freshcut CWC was treated with 0.15, 0.3, 0.6 or 0.9% H2O2, placed into trays that were loosely over-wrapped with plastic film, and stored at 4 C. Samples treated with water were used as the control. Surface discoloration, eating quality, disease incidence, and nutrition compositional attributes were evaluated. Phenolic content and activities of phenol metabolism-associated enzymes were monitored. H2O2 treatments suppressed surface discoloration and decay, and delayed changes in contents of total soluble solids and titratable acids. The treatments also delayed increases in total phenolic contents and reduced activities of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD). The enhanced beneficial effects were observed when higher concentrations of H2O2 were applied to fresh-cut CWC. In vitro, H2O2 was shown to inhibit PPO and POD activities, which suggested that dysfunction of phenolic-related metabolic enzymes could contribute to browning inhibition. In view of these promising results, further research is warranted to elucidate mechanism of browning inhibition by H2O2 in fresh-cut CWC.
Keyword Browning inhibition
Chinese water chestnut
Hydrogen peroxide
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Agriculture and Food Sciences
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Created: Thu, 03 Sep 2009, 10:26:49 EST by Mr Andrew Martlew on behalf of School of Land, Crop and Food Sciences