Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 55, Issue 12, Pages 5035-5044Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-018-3442-1
Keywords
-Aminobutyric acid; Fresh-cut; Potato; Enzymatic browning
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Funding
- Science and Technology Innovation Action Plan of the Shanghai Science and Technology Commission [18391901300]
- National Science and Technology Support Plan Project [2015BAD16B02]
- Food Science Discipline Construction of Shanghai University
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The aim of this study was to evaluate the effect of -aminobutyric acid (GABA) treatment on the enzymatic browning of fresh-cut potatoes. The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6days of storage at 4 degrees C. The results showed that the treatment with 20g/L GABA for 10min significantly retarded the browning of fresh-cut potatoes. GABA inhibited the browning of fresh-cut potatoes by enhancing the activities of catalase and superoxide dismutase, and decreasing the activities of polyphenol oxidase and reactive oxygen species. The results suggest that GABA plays an important role in reducing the browning of fresh-cut potatoes. Hence, GABA treatment is a promising approach for reducing the browning and maintaining the quality of fresh-cut potatoes.
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