Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment

Zhang Y., . and Zhao X., . and Wang D., . and Zhao L., . and Ma Y., . Reduction of enzymatic browning of fresh-cut Chinese yam (Dioscorea opposita) by UV-C treatment. pp. 207-216. ISSN 22317546

Herein we studied the effect of UV-C (shortwave ultraviolet) irradiation on the quality and inhibition of the browning of fresh-cut Chinese yam (Dioscorea opposita). The irradiation of 0 4 8 12 and 24 kJ m- were applied to fresh-cut Chinese yam and quality characteristics were evaluated during 16 days of storage at 4C. The results indicated that UV-C treatment (8 KJ m-) effectively decreased the browning degree polyphenol oxidase (PPO) and peroxidase (POD) activities and total bacteria count (TBC). However the phenylalanine ammonia lyase (PAL) activity PAL gene expression respiration rate and total phenol content increased. The UV-C treatment of 8 kJ m-2 resulted in a lower degree of membrane damage as evidenced by the lower soluble quinone accumulation and browning index (BI) and retained the soluble solid content and hardness during storage. Increasing irradiation intensity would enhance cell damage while did not reduce browning. The results also showed that UV-C treatment alone had great potential to inhibit the browning of fresh-cut vegetables.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/28%20(01)%202021/DONE%2...

Abstract

Herein we studied the effect of UV-C (shortwave ultraviolet) irradiation on the quality and inhibition of the browning of fresh-cut Chinese yam (Dioscorea opposita). The irradiation of 0 4 8 12 and 24 kJ m- were applied to fresh-cut Chinese yam and quality characteristics were evaluated during 16 days of storage at 4C. The results indicated that UV-C treatment (8 KJ m-) effectively decreased the browning degree polyphenol oxidase (PPO) and peroxidase (POD) activities and total bacteria count (TBC). However the phenylalanine ammonia lyase (PAL) activity PAL gene expression respiration rate and total phenol content increased. The UV-C treatment of 8 kJ m-2 resulted in a lower degree of membrane damage as evidenced by the lower soluble quinone accumulation and browning index (BI) and retained the soluble solid content and hardness during storage. Increasing irradiation intensity would enhance cell damage while did not reduce browning. The results also showed that UV-C treatment alone had great potential to inhibit the browning of fresh-cut vegetables.

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Item Type:	Article
AGROVOC Term:	Chinese yam
AGROVOC Term:	Dioscorea opposita
AGROVOC Term:	Ultraviolet irradiation
AGROVOC Term:	Enzymatic browning
AGROVOC Term:	Reduction
AGROVOC Term:	Polyphenol oxidase
AGROVOC Term:	Peroxidases
AGROVOC Term:	Bacterial counting
AGROVOC Term:	Phenylalanine ammonia lyase
AGROVOC Term:	Gene expression
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9659

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