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Protecting celtuce (Lactuca sativa L. var. augustana) slices against storage-induced oxidative stress and discoloration by using diode laser exposure
(2024-12-01)
Wen, Bo
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Xiao, Yinghui
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Zhang, Weiyan
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Cui, Shijiang
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Li, Junbing
Diode laser irradiation is a novel approach applied to preserve the quality of fresh commodities and minimise oxidative processes, including browning in fresh-cut products. The objective of this study was to investigate the efficacy of diode laser treatment in enhancing the quality of celtuce slices during refrigerated storage at 4 °C. The celtuce slices were subjected to a 660 or 450 nm diode laser for 5 min and then stored for 10 d. Both laser treatments hindered the progression of weight loss and firmness increase in the celtuce slices. The use of a 450 nm diode laser effectively prevented the development of browning and preserved the surface colour by inhibiting the increase in a* and overall colour difference values, as compared to other treatments, during storage for 10 d. The diode laser treatment suppressed the increase in oxidative stress by lowering the levels of MDA, H<inf>2</inf>O<inf>2</inf>, and O<sup>-</sup><inf>2</inf> while retaining a high level of DPPH scavenging activity, AsA, and antioxdant enzyme activities, including SOD, CAT, APX, and GR, in comparison to the untreated slices. The treatment enhanced chlorophylls content due to the up-regulation of LsHEMA1 gene and down-regulation of LsNYC1 gene. The treatment also inhibited factors involving enzymatic browning reaction by suppressing PAL activity, total phenols content, PPO activity and LsPPO gene expression. These suggest that the blue diode laser exposure at 450 nm for 5 min is an effective approach hindering oxidative stress and discoloration of celtuce slices during storage.
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Lotus flower extract as a natural anti-browning agent for fresh romaine lettuce (Lactuca sativa L. var. longifolia)
(2023-11-01)
Pradabkun, N.
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Yeamsuriyotai, K.
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Teerarak, M.
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Saetiew, K.
The effect of lotus (Nelumbo nucifera Gaertn.), butterfly pea (Clitoria ternatea) and Siam tulip (Curcuma sessilis) aqueous extract on reduction of polyphenol oxidase (PPO) and peroxidase (POD) in romaine lettuce (Lactuca sativa L. var. longifolia) were evaluated. Results showed that in vitro lotus flower aqueous extract exerted the highest reduction of PPO and POD activities on the romaine lettuce. The effectiveness of in vivo application of lotus flower aqueous extract to control browning cut stem ends of fresh romaine was examined. Romaine lettuce harvested as a whole plant and cut off at the stem. Cut stem ends of romaine lettuce were dipped in various concentrations of lotus flower extract for 5 min and packaged in polypropylene plastic bags. Weight loss, color, browning index as well as PPO and POD activities were evaluated during 12 days of storage at temperature of 10±2°C and relative humidity 50±5%. Cut stem ends dipped in 0.5% aqueous extract of lotus flower resulted in inhibition of browning of cut stem ends and decrease in PPO and POD activities. Thus, exogenous 0.5% aqueous lotus flower extract treatment could be a useful application to alleviate browning in cut stem ends of fresh romaine lettuce.
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Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices
(2021-12-01)
Wen, Bo
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Li, Da
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Du, Xianfeng
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Kedbanglai, Phacharee
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Tang, De
This study investigated the efficacy of 40-kHz (200 W) ultrasonication (US) for 2 min combined with glutathione (GSH) at 0.5% w/v (US + GSH) in preventing browning and preserving the physicochemical quality of lotus rhizome slices stored in a 4 ± 1 °C refrigerator. According to the visual appearance of the slices, US + GSH treatment more effectively inhibited the browning of the cut surface than did GSH or US treatment alone. US + GSH and GSH treatments were more effective than US and control treatments in preserving the slices’ colour attributes, such as their lightness and whiteness index values, and potentially retarded enzymatic browning reactions and increases in browning index and total colour difference values. Moreover, the application of US and US + GSH treatments noticeably preserved the texture of the slices. None of the treatments affected the total sugar content during storage. The US + GSH treatment markedly enhanced the ferric reducing antioxidant potential of the slices during storage. The slices treated with US, GSH, and US + GSH exhibited slower reductions in 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity than did the controls. In conclusion, US + GSH treatment is a feasible approach for inhibiting browning, maintaining texture, and inducing antioxidant activity in lotus rhizome slices during storage.
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Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'
(2019-10-31)
Chimvaree, Chalida
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Wongs-Aree, Chalermchai
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Supapvanich, Suriyan
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Charoenrat, Theppanya
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Tepsorn, Racha
The effects were investigated of a sericin-based edible coating on the browning inhibition of fresh-cut 'Nam Dok Mai No.4' mango during storage. Mango fruits were cut in the longitudinal direction and cross-sectional direction and then these fresh-cut mangos were dipped in sericin solution or distilled water (control) and samples were placed in a rigid-plastic box and stored at 10°C to accelerate browning. The results showed that the sericin-coated fruit samples had lower browning scores, browning index and enzymatic browning activity compared to the control set. Fresh-cut mango coated with sericin solution had higher L* color values than the control. The hue angle and chroma values of samples treated with sericin remained constant while non-treated fruit had gradual decreases during storage. The sericin treatment also decreased the browning enzymatic activities of polyphenol oxidase, peroxidase, phenylalanine ammonialyase and the phenolic content. On the other hand, there was no significant difference in the firmness and ascorbic content between the treatment and control sets. Sericin-treated mango had a storage life of 3 d while the control set had a storage life of 1 d.
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Efficiency of antioxidant and absorbent on browning and the optimal factors of plant regeneration from young seed of gluta usitata (217 Mae Ka) by Tissue Culture
(2018-11-01)
Rakrawee, R.
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Kittibanpacha, K.
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Chareonsap, P. P.
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Poeaim, A.
Gluta usitata (Anacardiaceae) is a lacquer tree and create lacquer varnish can be utilized in many aspects especially art and culture. Recently, its harvest faced troublesome and yields of varnish tree are decreased. Consequently, the conservation of plant has reduced, and this plant has become extinct. The experiment was chosen to use plant tissue culture technique to preserve and increase this plant. The experiment was compared the effect of Woody Plant Medium (WPM) combined with different concentration of antioxidants were 2, 4, 6, 8 g/L Poly Vinyl Pyrrolidone (PVP), 20, 30, 40, 60 mg/L ascorbic acid or citric acid and absorbents of 1, 2, 3 g/L activated charcoal to reduce browning of phenolic compound in the explants. The results showed that 2 g/L activated charcoal gave the lowest of browning on seed and medium (about 0.9±0.2 points). The addition of 40 mg/L ascorbic acid was generated the highest of shoots (approximately 1.88±0.4 shoots/seed) after culture for 4 weeks. in vitro propagation of seed germination on WPM supplemented with 0.5, 1, 1.5, 2 and 3 mg/L 6-Benzyl amino purine (BAP), Thidiazuron (TDZ) and meta-Topolin (mT) 3% sucrose and 0.2% phytagel was efficiently resulted. Other result revealed that 1.5 mg/L BAP, 2 mg/L TDZ and 2 mg/L mT gave the highest seed germination at 1.6±0.2, 1.8±0.2 and 1.6±0.2 shoots/seed, respectively. The best of plant growth regulators for seed germination was 2 mg/L of TDZ after 6 weeks.
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Application of natural extracts from pineapple juice on inhibiting browning symptom of fresh-cut 'Nam Dok Mai' mango
(2018-08-30)
Boonyaritthongchai, P.
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Supapvanich, S.
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Wongaree, C.
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Uthairatanakij, A.
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Jitareerat, P.
As a preliminary experiment, the effects of pineapple juice extracted from core and pulp on the browning process occurring in fresh-cut 'Nam Dok Mai' mango was investigated. We found that pineapple juice extracted from core effectively reduced surface browning of fresh-cut mango. So, efficiency of 50% pineapple core juice on physical and physiological changes of fresh cut mango was determined. Fresh-cut mangos were dipped into 50% pineapple juice extracted from core, then exposed to air drying and packing in a clamshell plastic box and stored at 4°C. The results showed that mango treated with pineapple juice had lower browning value than untreated mango. The brightness expressed as L* values of treated fruit was higher than the control. The L* value significantly decreased with time in the control sample held in air, but not in those treated with pineapple juice. The change in the L* value was due to slight browning on the surface of the fresh-cut mango. Browning intensity value of treated fresh-cut mango was lower than the untreated sample during storage. Polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activity of the control sample was significantly higher than in the pineapple juice-treated mango. Furthermore, fresh cut mango treated with pineapple juice dipping also exhibited significantly higher levels of total phenolic content than untreated fresh-cut mango. Firmness of pineapple juice-treated mango was higher than the untreated sample while the control sample revealed a high amount of malondialdehyde (MDA) compared to pineapple juice-treated fresh-cut mango. Sensory evaluation proved the efficacy of pineapple juice dipping by maintaining the overall quality of fresh-cut mango during the storage period for 6 days.

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