Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)
The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 °C in 0.25–1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sod...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2013-11, Vol.61 (46), p.11076-11081 |
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| container_issue | 46 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Amissah, Joris Gerald Niilante Hotchkiss, Joseph H Watkins, Chris B |
| description | The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 °C in 0.25–1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 °C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds. |
| doi_str_mv | 10.1021/jf4021224 |
| format | Article |
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Fresh-cut apple slices were stored for 2 days at 6 °C in 0.25–1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 °C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf4021224</identifier><identifier>PMID: 24093618</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>acetaldehyde ; alcohol dehydrogenase ; Alcohol Dehydrogenase - antagonists & inhibitors ; Alcohol Dehydrogenase - metabolism ; apples ; Biological and medical sciences ; Biotechnology ; color ; ethanol ; ethyl acetate ; firmness ; Food Preservation - methods ; fresh-cut foods ; Fruit - chemistry ; Fruit - drug effects ; Fruit - enzymology ; Fundamental and applied biological sciences. Psychology ; Malus - chemistry ; Malus - drug effects ; Malus - enzymology ; Malus domestica ; Methods. Procedures. Technologies ; Microbial engineering. Fermentation and microbial culture technology ; nitric oxide ; Nitric Oxide - pharmacology ; phenolic compounds ; Plant Proteins - antagonists & inhibitors ; Plant Proteins - metabolism ; shelf life ; sodium nitrite</subject><ispartof>Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.11076-11081</ispartof><rights>Copyright © 2013 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-a329t-e1e57a1c10dddaf02e009bc8f4a01f4ecfed5ac56d2b3cfbaf80ec0b16e41fdb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf4021224$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf4021224$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27979191$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24093618$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Amissah, Joris Gerald Niilante</creatorcontrib><creatorcontrib>Hotchkiss, Joseph H</creatorcontrib><creatorcontrib>Watkins, Chris B</creatorcontrib><title>Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 °C in 0.25–1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 °C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.</description><subject>acetaldehyde</subject><subject>alcohol dehydrogenase</subject><subject>Alcohol Dehydrogenase - antagonists & inhibitors</subject><subject>Alcohol Dehydrogenase - metabolism</subject><subject>apples</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>color</subject><subject>ethanol</subject><subject>ethyl acetate</subject><subject>firmness</subject><subject>Food Preservation - methods</subject><subject>fresh-cut foods</subject><subject>Fruit - chemistry</subject><subject>Fruit - drug effects</subject><subject>Fruit - enzymology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Malus - chemistry</subject><subject>Malus - drug effects</subject><subject>Malus - enzymology</subject><subject>Malus domestica</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. Fermentation and microbial culture technology</subject><subject>nitric oxide</subject><subject>Nitric Oxide - pharmacology</subject><subject>phenolic compounds</subject><subject>Plant Proteins - antagonists & inhibitors</subject><subject>Plant Proteins - metabolism</subject><subject>shelf life</subject><subject>sodium nitrite</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E9v1DAQBXALgehSOPAFwBek9hCYcf4fl4VCpUIP0BtSNLHHjZdsvNiJRL89Rru0F04jjX56enpCvER4i6Dw3dYW6ShVPBIrLBVkJWLzWKwgfbOmrPBEPItxCwBNWcNTcaIKaPMKm5X48dXNwWl5_dsZlpfT4Ho3Oz9Jb-V61H7wo_zAw50J_pYniizdJC8CxyHbLLNc7_cjR3n2hcYlSuN3HGenSb734edw_lw8sTRGfnG8p-Lm4uP3zefs6vrT5WZ9lVGu2jlj5LIm1AjGGLKgGKDtdWMLArQFa8umJF1WRvW5tj3ZBlhDjxUXaE2fn4qzQ-4--F9LqtDtXNQ8jjSxX2KHRYV53rRVnuj5gergYwxsu31wOwp3HUL3d8zufsxkXx1jl37H5l7-Wy-BN0dAUdNoA03axQdXt3WLLSb3-uAs-Y5uQzI33xRgAYB10TbqIYl07LZ-CVPa6z-V_gArTpFC</recordid><startdate>20131120</startdate><enddate>20131120</enddate><creator>Amissah, Joris Gerald Niilante</creator><creator>Hotchkiss, Joseph H</creator><creator>Watkins, Chris B</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20131120</creationdate><title>Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)</title><author>Amissah, Joris Gerald Niilante ; Hotchkiss, Joseph H ; Watkins, Chris B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a329t-e1e57a1c10dddaf02e009bc8f4a01f4ecfed5ac56d2b3cfbaf80ec0b16e41fdb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>acetaldehyde</topic><topic>alcohol dehydrogenase</topic><topic>Alcohol Dehydrogenase - antagonists & inhibitors</topic><topic>Alcohol Dehydrogenase - metabolism</topic><topic>apples</topic><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>color</topic><topic>ethanol</topic><topic>ethyl acetate</topic><topic>firmness</topic><topic>Food Preservation - methods</topic><topic>fresh-cut foods</topic><topic>Fruit - chemistry</topic><topic>Fruit - drug effects</topic><topic>Fruit - enzymology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Malus - chemistry</topic><topic>Malus - drug effects</topic><topic>Malus - enzymology</topic><topic>Malus domestica</topic><topic>Methods. Procedures. Technologies</topic><topic>Microbial engineering. Fermentation and microbial culture technology</topic><topic>nitric oxide</topic><topic>Nitric Oxide - pharmacology</topic><topic>phenolic compounds</topic><topic>Plant Proteins - antagonists & inhibitors</topic><topic>Plant Proteins - metabolism</topic><topic>shelf life</topic><topic>sodium nitrite</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amissah, Joris Gerald Niilante</creatorcontrib><creatorcontrib>Hotchkiss, Joseph H</creatorcontrib><creatorcontrib>Watkins, Chris B</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amissah, Joris Gerald Niilante</au><au>Hotchkiss, Joseph H</au><au>Watkins, Chris B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh)</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2013-11-20</date><risdate>2013</risdate><volume>61</volume><issue>46</issue><spage>11076</spage><epage>11081</epage><pages>11076-11081</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 °C in 0.25–1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 °C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>24093618</pmid><doi>10.1021/jf4021224</doi><tpages>6</tpages></addata></record> |
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| subjects | acetaldehyde alcohol dehydrogenase Alcohol Dehydrogenase - antagonists & inhibitors Alcohol Dehydrogenase - metabolism apples Biological and medical sciences Biotechnology color ethanol ethyl acetate firmness Food Preservation - methods fresh-cut foods Fruit - chemistry Fruit - drug effects Fruit - enzymology Fundamental and applied biological sciences. Psychology Malus - chemistry Malus - drug effects Malus - enzymology Malus domestica Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology nitric oxide Nitric Oxide - pharmacology phenolic compounds Plant Proteins - antagonists & inhibitors Plant Proteins - metabolism shelf life sodium nitrite |
| title | Nitric Oxide Inhibition of Alcohol Dehydrogenase in Fresh-Cut Apples (Malus domestica Borkh) |
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