Abstract
The browning on the cut surface is a big problem reducing the quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) is a natural compound in several aromatic plants. This study investigated the effects of CA treatments in different concentrations (0.2, 0.5, and 1 mL/L) on the browning of FCT under cold storage at 5°C. The results indicated that low-dose (0.2 mL/L) CA treatment showed best anti-browning effects, reflecting at the maintained L * values but the reduced a * , b * and browning index values by CA treatment during cold storage. A repeated experiment using 0.2 mL/L CA confirmed fine anti-browning effects again. Furthermore, CA (0.2 mL/L) treatment markedly reduced the contents of total phenolic compounds and soluble quinones, restrained the activities of phenylalanine ammonia lyase, peroxidase and polyphenol oxidase, down-regulated the gene expression of 18 browning-related enzymes in FCT. These results together strongly demonstrate the validity of CA on FCT browning prevention. Given that CA is a natural compound existing in plants, low concentration of CA possesses strong anti-browning effects on FCT and also inhibitory effects on pathogens, implying that its application has potentiality to preserve high quality of fresh-cut produce for processing and storage. Moreover, CA treatment significantly decreased malondialdehyde contents and lipoxygenase activity. Correlation analysis indicated that the lipid peroxidation of cell membrane was mostly correlated with FCT browning. The results suggest that membrane lipid peroxidation was a possible reason for FCT browning and CA treatment reduced browning, in part, through alleviating the lipid peroxidation of cell membrane. Overall, our results demonstrate that CA is a novel browning mitigator for FCT under cold storage condition.
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Claims 8
Claim · model-written summary
Low-dose citronellal gave the best antibrowning effect, maintaining L* and reducing a*, b* and browning index.
- Treatment
- low-dose (0.2 mL/L) CA treatmente0
- Outcome
- browning index valuese0
- Direction
- reducede0
- Qualifier
- during cold storagee0
Not reportedTaxonComparator
Verbatim
e0“low-dose (0.2 mL/L) CA treatment showed best anti-browning effects, reflecting at the maintained L * values but the reduced a * , b * and browning index values by CA treatment during cold storage.”
Claim · model-written summary
A repeat experiment confirmed the antibrowning effect of 0.2 mL/L citronellal.
Not reportedTaxonComparator
Verbatim
e0“A repeated experiment using 0.2 mL/L CA confirmed fine anti-browning effects again.”
Claim · model-written summary
Citronellal reduced total phenolics and soluble quinones in fresh-cut taro.
- Treatment
- CA (0.2 mL/L) treatmente0
- Outcome
- contents of total phenolic compounds and soluble quinonese0
- Direction
- reducede0
Not reportedTaxonComparator
Verbatim
e0“CA (0.2 mL/L) treatment markedly reduced the contents of total phenolic compounds and soluble quinones”
Claim · model-written summary
Citronellal restrained phenylalanine ammonia lyase, peroxidase and polyphenol oxidase activities.
- Outcome
- activities of phenylalanine ammonia lyase, peroxidase and polyphenol oxidasee0
- Direction
- restrainede0
Not reportedTaxonTreatmentComparator
Verbatim
e0“restrained the activities of phenylalanine ammonia lyase, peroxidase and polyphenol oxidase”
Claim · model-written summary
Citronellal downregulated expression of 18 browning-related enzymes.
Not reportedTreatmentComparator
Verbatim
e0“down-regulated the gene expression of 18 browning-related enzymes in FCT.”
Claim · model-written summary
Citronellal significantly decreased malondialdehyde content and lipoxygenase activity.
- Treatment
- CA treatmente0
- Outcome
- malondialdehyde contents and lipoxygenase activitye0
- Direction
- decreasede0
Not reportedTaxonComparator
Verbatim
e0“CA treatment significantly decreased malondialdehyde contents and lipoxygenase activity.”
Claim · model-written summary
Cell membrane lipid peroxidation was mostly correlated with fresh-cut taro browning.
Verbatim
e0“the lipid peroxidation of cell membrane was mostly correlated with FCT browning.”
Claim · model-written summary
The authors proposed that citronellal partly reduces browning by alleviating membrane lipid peroxidation.
- Treatment
- CA treatmente0
- Outcome
- browninge0
- Qualifier
- alleviating the lipid peroxidation of cell membranee0
Not reportedTaxon
Verbatim
e0“CA treatment reduced browning, in part, through alleviating the lipid peroxidation of cell membrane.”