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Author: search.filters.author.Wen, BoSubject: search.filters.subject.Enzymatic browning

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    Pre-peeling salicylic acid and post-slicing melatonin treatment: Effects on browning inhibition and quality improvement in lotus root slices
    (2025-12-01)
    Supapvanich, Suriyan
    ;
    Wongsuwan, Pratumtip
    ;
    Sripumimas, Sookmas
    ;
    Kang, Chuankai
    ;
    Yang, Ting
    Browning is a major problem in lotus root slices. This study examined the combined effects of pre-peeling salicylic acid (SA) and post-slicing melatonin (MT) on browning inhibition and quality retention. Preliminary tests identified optimal conditions as 3 mM SA for 30 min and 0.1 mM MT for 5 min. Intact roots were treated with SA, slices with MT, or both, and stored at 4 °C for 12 days. The combined SA + MT more effectively maintained visual quality by suppressing polyphenol oxidase and peroxidase activities, preserving firmness via reduced polygalacturonase, β-galactosidase, and cellulase activities, and enhancing antioxidant capacity, total phenolics, and flavonoids. It also lowered H<inf>2</inf>O<inf>2</inf> content and lipoxygenase activity, mitigating oxidative stress. Post-slicing MT alone achieved similar browning control but was less effective in texture preservation. These findings indicate that integrated SA and MT application is a promising strategy to extend shelf life and maintain physicochemical quality of fresh-cut lotus root.
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    Stress response of fresh-cut potatoes to laser irradiation before processing can prevent discoloration and maintain overall quality
    (2023-03-01)
    Wen, Bo
    ;
    Cui, Shijiang
    ;
    Suo, Xiaoyu
    ;
    Supapvanich, Suriyan
    Browning is accepted as a main factor affecting quality of fresh cut products. Physical treatments maintaining quality of fresh-cut products have been recently considered by consumer safer than chemical treatments. This study investigated whether preprocess diode laser irradiation can improve the physicochemical quality of fresh-cut potatoes. Laser irradiation at a 450-nm wavelength for 30 min prevented the browning of potato slices during short-term storage at 25 °C. Compared with no treatment, preprocess laser irradiation preserved the appearance and whiteness and inhibited browning and delayed weight loss in potato slices when refrigerated at 4 °C for 96 h. The increases in the total phenol concentration and phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities of fresh-cut potatoes were diminished after laser irradiation. Moreover, the laser irradiation also enhanced antioxidant activities in the samples. The expression of PAL, PPO and POD genes was suppressed by the laser treatment. Therefore, the laser irradiation at 450 nm wavelength for 30 min effectively eliminates discolouration and improves quality of sliced potatoes during cold storage.