Abstract
The market for fresh-cut fruits and vegetables is gradually expanding and is popular among consumers, but fresh-cut fruits and vegetables are highly susceptible to browning, causing a decrease in their quality and nutrition. Although anti-browning reagents and cryopreservation methods are often used for fresh-cut fruits and vegetables, the effects are not satisfactory. In this paper, hydrogen sulfide (H2S) donor NaHS solution was used for fumigation of fresh-cut potatoes to explore the mechanism of H2S signaling on the browning of fresh-cut potatoes at the biochemical level. Fresh-cut potatoes were fumigated with H2S and it was found that H2S treatment maintained better color compared with the browning of water control. Then, total phenolic content, reactive oxygen species-related metabolites hydrogen peroxide (H2O2) and superoxide anion (·O2−), along with malondialdehyde (MDA), the activities of antioxidant enzymes, and the browning-related enzymes polyphenol oxidase (PPO), catalase (CAT), peroxidase (POD), and phenylalanine amine lyase (PAL) were determined. The results of both principal component analysis (PCA) and correlation analyses consistently indicated that CAT activity showed a strong positive correlation with the browning degree of fresh-cut potatoes. The data indicated that H2S reduced the degree of browning, increased the total phenolic content, inhibited the accumulation of reactive oxygen species (ROS) content, inhibited POD, PPO, and PAL activities, and increased CAT activity.
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Claims 7
Claim · model-written summary
H2S-treated fresh-cut potatoes retained better color than water controls.
- Taxon
- potatoes
Solanum tuberosume0 - Treatment
- H2S treatmente0
- Outcome
- colore0
- Direction
- bettere0
- Comparator
- water controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut potatoes were fumigated with H2S and it was found that H2S treatment maintained better color compared with the browning of water control.”
Claim · model-written summary
CAT activity was strongly positively correlated with browning degree in fresh-cut potatoes.
- Taxon
- potatoesSolanum tuberosume0
- Gene
- CATe0
- Outcome
- browning degreee0
- Direction
- positive correlatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“CAT activity showed a strong positive correlation with the browning degree of fresh-cut potatoes.”
Claim · model-written summary
H2S reduced browning in fresh-cut potatoes.
Not reportedTaxonComparator
Verbatim
e0“H2S reduced the degree of browning”
Claim · model-written summary
H2S increased total phenolic content in fresh-cut potatoes.
Not reportedTaxonTreatmentComparator
Verbatim
e0“increased the total phenolic content”
Claim · model-written summary
H2S inhibited reactive oxygen species accumulation in fresh-cut potatoes.
Not reportedTaxonComparator
Verbatim
e0“H2S reduced the degree of browning, increased the total phenolic content, inhibited the accumulation of reactive oxygen species (ROS) content”
Claim · model-written summary
H2S inhibited POD, PPO and PAL activities in fresh-cut potatoes.
Not reportedTaxonComparator
Verbatim
e0“H2S reduced the degree of browning, increased the total phenolic content, inhibited the accumulation of reactive oxygen species (ROS) content, inhibited POD, PPO, and PAL activities”
Claim · model-written summary
H2S increased CAT activity in fresh-cut potatoes.
Not reportedTaxonTreatmentComparator
Verbatim
e0“increased CAT activity”
e1“H2S reduced the degree of browning, increased the total phenolic content, inhibited the accumulation of reactive oxygen species (ROS) content, inhibited POD, PPO, and PAL activities, and increased CAT activity.”
The same questions in other papers
hydrogen sulfide · disease · Solanum tuberosum (potato)Results differ
1 in the opposite direction
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.