Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction
Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prev...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/7/10/373 |
| _version_ | 1827679503207366656 |
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| author | Geerada Kaewjumpol Surasak Srisamlee Diane M. Beckles Kietsuda Luengwilai |
| author_facet | Geerada Kaewjumpol Surasak Srisamlee Diane M. Beckles Kietsuda Luengwilai |
| author_sort | Geerada Kaewjumpol |
| collection | DOAJ |
| description | Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prevent browning in banana blossoms. First, the activities of primary enzymes associated with tissue browning, i.e., polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), were assayed. Our data showed that PPO and POD were the key enzymes responsible for blossom browning as they increased in activity, reaching a maximum at pH 7, as browning developed. In contrast, PAL activity decreased, and total phenolic content did not change as browning progressed, indicating PAL was not induced by cutting and may not be involved in blossom browning. Second, to find antibrowning agents for banana blossoms that can substitute for the use of sodium metabisulfite (SMS), different organic acids of varying concentrations were tested. Among organic acids studied, treatment with 3% (<i>w</i>/<i>v</i>) oxalic acid was the most effective method and thus could be a safe substitution for SMS to prevent browning in banana blossoms. |
| first_indexed | 2024-03-10T06:32:18Z |
| format | Article |
| id | doaj.art-f94c5f4b7ab7470bbdee0a1933b63c60 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T06:32:18Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-f94c5f4b7ab7470bbdee0a1933b63c602023-11-22T18:27:18ZengMDPI AGHorticulturae2311-75242021-10-0171037310.3390/horticulturae7100373Enzymatic Browning in Banana Blossoms and Techniques for Its ReductionGeerada Kaewjumpol0Surasak Srisamlee1Diane M. Beckles2Kietsuda Luengwilai3Department of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kamphaeng Saen Campus, Kasetsart University, Nakhon Pathom 73140, ThailandDepartment of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kamphaeng Saen Campus, Kasetsart University, Nakhon Pathom 73140, ThailandDepartment of Plant Sciences, Mail Stop 3, University of California, Davis, CA 95616, USADepartment of Horticulture, Faculty of Agriculture at Kamphaeng Saen, Kamphaeng Saen Campus, Kasetsart University, Nakhon Pathom 73140, ThailandBanana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prevent browning in banana blossoms. First, the activities of primary enzymes associated with tissue browning, i.e., polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), were assayed. Our data showed that PPO and POD were the key enzymes responsible for blossom browning as they increased in activity, reaching a maximum at pH 7, as browning developed. In contrast, PAL activity decreased, and total phenolic content did not change as browning progressed, indicating PAL was not induced by cutting and may not be involved in blossom browning. Second, to find antibrowning agents for banana blossoms that can substitute for the use of sodium metabisulfite (SMS), different organic acids of varying concentrations were tested. Among organic acids studied, treatment with 3% (<i>w</i>/<i>v</i>) oxalic acid was the most effective method and thus could be a safe substitution for SMS to prevent browning in banana blossoms.https://www.mdpi.com/2311-7524/7/10/373banana budsantibrowning techniquesPPOPODPAL |
| spellingShingle | Geerada Kaewjumpol Surasak Srisamlee Diane M. Beckles Kietsuda Luengwilai Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction Horticulturae banana buds antibrowning techniques PPO POD PAL |
| title | Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction |
| title_full | Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction |
| title_fullStr | Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction |
| title_full_unstemmed | Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction |
| title_short | Enzymatic Browning in Banana Blossoms and Techniques for Its Reduction |
| title_sort | enzymatic browning in banana blossoms and techniques for its reduction |
| topic | banana buds antibrowning techniques PPO POD PAL |
| url | https://www.mdpi.com/2311-7524/7/10/373 |
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