Influence of plasma-activated γ-aminobutyric acid on tissue browning and water migration in fresh-cut potato during storage

Plasma-activated water (PAW) accelerated tissue browning in fresh-cut fruit. In this study, plasma-activated gamma-aminobutyric acid (PG) was applied in potato slices. We aimed to contrast the impacts of PAW, gamma-amino-butyric acid (GABA), and PG on changes in phenol metabolism and water distribution in potato slices. The results highlighted that PG proved to be the most effective treatment in terms of sterilization, inhibition of browning, and prevention of water. PG facilitated the activation of antioxidant enzymes, thereby eliminating reactive oxygen species and maintaining the integrity of cell membranes. Furthermore, PG exhibited the capacity to inhibit enzymatic browning caused by polyphenols, which was achieved through enhancing the activities of enzymes associated with phenylpropane metabolism and suppressing polyphenol oxidase activity. PG also protected the surface integrity of the potato slices as evident from SEM analysis. Additionally, NMR result indicated that PG played a role in maintaining free water content and inhibiting moisture migration.