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Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts
- Source :
- Frontiers in Nutrition, Vol 8 (2021)
- Publication Year :
- 2021
- Publisher :
- Frontiers Media S.A., 2021.
-
Abstract
- This work investigates the role of hydrogen sulfide (H2S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L−1 of H2S and stored at 10°C for 8 days. The results indicated that the H2S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion (O2·-) production rate and H2O2 content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (P < 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities remained at a low level in the H2S treatment (P < 0.05). This result suggested that H2S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 μl L−1 H2S treatment had the best effect on fresh-cut Chinese water chestnuts.
Details
- Language :
- English
- ISSN :
- 2296861X
- Volume :
- 8
- Database :
- Directory of Open Access Journals
- Journal :
- Frontiers in Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.4c50f3250f9b42dba09e6a12c7d5bad0
- Document Type :
- article
- Full Text :
- https://doi.org/10.3389/fnut.2021.652984