Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage

被引：0

作者：

Haiyan Gao

Qing Zeng

Zhengnan Ren

Peizhong Li

Xinxing Xu

机构：

[1] Shanghai University,School of Life Sciences

[2] Shanghai Key Laboratory of Bio-Energy Crops,undefined

来源：

Journal of Food Science and Technology | 2018年 / 55卷

关键词：

γ-Aminobutyric acid; Fresh-cut; Potato; Enzymatic browning;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The aim of this study was to evaluate the effect of γ-aminobutyric acid (GABA) treatment on the enzymatic browning of fresh-cut potatoes. The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min significantly retarded the browning of fresh-cut potatoes. GABA inhibited the browning of fresh-cut potatoes by enhancing the activities of catalase and superoxide dismutase, and decreasing the activities of polyphenol oxidase and reactive oxygen species. The results suggest that GABA plays an important role in reducing the browning of fresh-cut potatoes. Hence, GABA treatment is a promising approach for reducing the browning and maintaining the quality of fresh-cut potatoes.

引用

页码：5035 / 5044

页数：9

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