Abstract
BACKGROUND: Browning is a key problem in the process of fresh-cut agricultural products. The present study investigates the synergistic inhibition of ultrasound (US) and oxyresveratrol (OXY) in the browning and polyphenol oxidase (PPO) of fresh-cut potatoes. RESULTS: US combined with OXY treatment significantly inhibited the browning of fresh-cut potatoes and maintained better sensory quality in contrast to single treatment. PPO activity in the combined group was only 81% of control group after 96 h of storage. The combined treatment more effectively inhibited the increases of peroxidase and phenylalanine ammonia lyase activity, total phenols, chlorogenic acid, and caffeic acid, at the same time as enhancing 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability of fresh-cut potatoes compared to single treatment. Moreover, the combined treatment induced irregular starch shape and promoted granule dissolution from potato tubers. In addition, the combined treatment decreased the fluorescence intensities of PPO and shifted the spectra peak from 341 to 335 nm depending on the treatment methods and processing sequence. The combined treatment could also destroy the hydrogen bond and secondary structure of PPO, leading to a decrease in α-helix and random coil content. CONCLUSION: and US at 40 kHz (600 W) for 3 min is an effective way to control the browning of fresh-cut potatoes and maintain the sensory quality. This study also provides a technical reference for controlling browning of fresh-cut products based on US and chemical synergistic methods. © 2025 Society of Chemical Industry.
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Claims 11
Claim · model-written summary
Combined ultrasound and oxyresveratrol inhibited browning relative to single treatment.
- Taxon
- potatoes
Solanum tuberosume0 - Treatment
- US combined with OXY treatmente0
- Outcome
- browninge0
- Direction
- inhibitede0
- Comparator
- single treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“US combined with OXY treatment significantly inhibited the browning of fresh-cut potatoes and maintained better sensory quality in contrast to single treatment”
Claim · model-written summary
Combined treatment maintained better sensory quality than single treatment.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- US combined with OXY treatmente0
- Outcome
- sensory qualitye0
- Direction
- bettere0
- Comparator
- single treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“US combined with OXY treatment significantly inhibited the browning of fresh-cut potatoes and maintained better sensory quality in contrast to single treatment”
Claim · model-written summary
PPO activity after 96 h was 81% of the control group under combined treatment.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- combined groupe0
- Outcome
- PPO activitye0
- Direction
- onlye0
- Value
- 81%e0
- Qualifier
- after 96 h of storagee0
- Comparator
- control groupe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“PPO activity in the combined group was only 81% of control group after 96 h of storage”
t0“potatoes”
Claim · model-written summary
Combined treatment more effectively inhibited increases in peroxidase and phenylalanine ammonia lyase activity than single treatment.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- combined treatmente0
- Outcome
- peroxidase and phenylalanine ammonia lyase activitye0
- Direction
- inhibitede0
- Comparator
- single treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment more effectively inhibited the increases of peroxidase and phenylalanine ammonia lyase activity, total phenols, chlorogenic acid, and caffeic acid, at the same time as enhancing 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability of fresh-cut potatoes compared to single treatment”
Claim · model-written summary
Combined treatment more effectively inhibited increases in total phenols, chlorogenic acid and caffeic acid than single treatment.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- combined treatmente0
- Outcome
- total phenols, chlorogenic acid, and caffeic acide0
- Direction
- inhibitede0
- Comparator
- single treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment more effectively inhibited the increases of peroxidase and phenylalanine ammonia lyase activity, total phenols, chlorogenic acid, and caffeic acid, at the same time as enhancing 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability of fresh-cut potatoes compared to single treatment”
Claim · model-written summary
Combined treatment enhanced radical scavenging ability relative to single treatment.
- Taxon
- potatoesSolanum tuberosume0
- Treatment
- combined treatmente0
- Outcome
- 2,2-diphenyl-1-picrylhydrazyl radical scavenging abilitye0
- Direction
- enhancinge0
- Comparator
- single treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment more effectively inhibited the increases of peroxidase and phenylalanine ammonia lyase activity, total phenols, chlorogenic acid, and caffeic acid, at the same time as enhancing 2,2-diphenyl-1-picrylhydrazyl radical scavenging ability of fresh-cut potatoes compared to single treatment”
Claim · model-written summary
Combined treatment induced irregular starch shape and promoted granule dissolution.
- Taxon
- potatoSolanum tuberosume0
- Organ / stage
- tuberse0
- Treatment
- combined treatmente0
- Outcome
- irregular starch shape and promoted granule dissolutione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the combined treatment induced irregular starch shape and promoted granule dissolution from potato tubers”
Claim · model-written summary
Combined treatment decreased PPO fluorescence intensity.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- combined treatmente0
- Outcome
- fluorescence intensities of PPOe0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the combined treatment decreased the fluorescence intensities of PPO and shifted the spectra peak from 341 to 335 nm depending on the treatment methods and processing sequence”
t0“potatoes”
Claim · model-written summary
Combined treatment shifted the PPO spectral peak from 341 to 335 nm.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- combined treatmente0
- Outcome
- spectra peake0
- Direction
- shiftede0
- Value
- 335 nme0
- Qualifier
- from 341 to 335 nm depending on the treatment methods and processing sequencee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the combined treatment decreased the fluorescence intensities of PPO and shifted the spectra peak from 341 to 335 nm depending on the treatment methods and processing sequence”
t0“potatoes”
Claim · model-written summary
Combined treatment disrupted PPO hydrogen bonds and secondary structure.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- combined treatmente0
- Outcome
- hydrogen bond and secondary structure of PPOe0
- Direction
- destroye0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment could also destroy the hydrogen bond and secondary structure of PPO, leading to a decrease in α-helix and random coil content”
t0“potatoes”
Claim · model-written summary
Combined treatment decreased PPO alpha helix and random coil content.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- combined treatmente0
- Outcome
- α-helix and random coil contente0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The combined treatment could also destroy the hydrogen bond and secondary structure of PPO, leading to a decrease in α-helix and random coil content”
t0“potatoes”
The same questions in other papers
physical treatment · quality: general · Solanum tuberosum (potato)Results agree
1 paper in the same direction as this paper
- positive
physical treatment · disease · Solanum tuberosum (potato)Results agree
2 papers in the same direction as this paper
- positive
- positive
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.