Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition
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 differ...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-09-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2022.1001362/full |
| _version_ | 1828737417566224384 |
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| author | Bin Wang Bin Wang Bin Wang Yukun Wang Yukun Wang Yukun Wang Yongyan Huang Yuanyuan Jiang Yuanyuan Jiang Yuanyuan Jiang Jinming He Jinming He Yanhui Xiao Yanhui Xiao Yanhui Xiao |
| author_facet | Bin Wang Bin Wang Bin Wang Yukun Wang Yukun Wang Yukun Wang Yongyan Huang Yuanyuan Jiang Yuanyuan Jiang Yuanyuan Jiang Jinming He Jinming He Yanhui Xiao Yanhui Xiao Yanhui Xiao |
| author_sort | Bin Wang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T23:44:50Z |
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| id | doaj.art-6006e32233ea4970a7508cf54ab16f57 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-04-12T23:44:50Z |
| publishDate | 2022-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-6006e32233ea4970a7508cf54ab16f572022-12-22T03:11:54ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2022-09-01610.3389/fsufs.2022.10013621001362Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage conditionBin Wang0Bin Wang1Bin Wang2Yukun Wang3Yukun Wang4Yukun Wang5Yongyan Huang6Yuanyuan Jiang7Yuanyuan Jiang8Yuanyuan Jiang9Jinming He10Jinming He11Yanhui Xiao12Yanhui Xiao13Yanhui Xiao14Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, ChinaHenry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, ChinaShaoguan Aromatic Plant Engineering Research Center, Shaoguan, ChinaGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, ChinaHenry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, ChinaShaoguan Aromatic Plant Engineering Research Center, Shaoguan, ChinaHenry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, ChinaGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, ChinaHenry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, ChinaShaoguan Aromatic Plant Engineering Research Center, Shaoguan, ChinaGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, ChinaShaoguan Aromatic Plant Engineering Research Center, Shaoguan, ChinaGuangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, ChinaHenry Fok College of Biology and Agriculture, Shaoguan University, Shaoguan, ChinaShaoguan Aromatic Plant Engineering Research Center, Shaoguan, ChinaThe 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.https://www.frontiersin.org/articles/10.3389/fsufs.2022.1001362/fullfresh-cut taroenzymatic browningbrowning mitigatornatural extractcitronellal |
| spellingShingle | Bin Wang Bin Wang Bin Wang Yukun Wang Yukun Wang Yukun Wang Yongyan Huang Yuanyuan Jiang Yuanyuan Jiang Yuanyuan Jiang Jinming He Jinming He Yanhui Xiao Yanhui Xiao Yanhui Xiao Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition Frontiers in Sustainable Food Systems fresh-cut taro enzymatic browning browning mitigator natural extract citronellal |
| title | Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition |
| title_full | Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition |
| title_fullStr | Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition |
| title_full_unstemmed | Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition |
| title_short | Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition |
| title_sort | anti browning effects of citronellal on fresh cut taro colocasia esculenta slices under cold storage condition |
| topic | fresh-cut taro enzymatic browning browning mitigator natural extract citronellal |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2022.1001362/full |
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