Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage
The aim of this study was to evaluate the effect of γ-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 6 days of storage at 4 °C. The results showed...
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| Veröffentlicht in: | Journal of food science and technology 2018-12, Vol.55 (12), p.5035-5044 |
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| creator | Gao, Haiyan Zeng, Qing Ren, Zhengnan Li, Peizhong Xu, Xinxing |
| description | The aim of this study was to evaluate the effect of γ-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 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min 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. |
| doi_str_mv | 10.1007/s13197-018-3442-1 |
| format | Article |
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The browning index and activities of browning and defense-related enzymes were analyzed after 0, 1, 2, 3, 4, 5, and 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min 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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-018-3442-1</identifier><identifier>PMID: 30482999</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Catalase ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Enzymic browning ; Food Science ; Nutrition ; Original ; Original Article ; Polyphenol oxidase ; Potatoes ; Reactive oxygen species ; Superoxide dismutase ; Vegetables ; γ-Aminobutyric acid</subject><ispartof>Journal of food science and technology, 2018-12, Vol.55 (12), p.5035-5044</ispartof><rights>Association of Food Scientists & Technologists (India) 2018</rights><rights>Journal of Food Science and Technology is a copyright of Springer, (2018). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c470t-7e79c284b1aca8ef25c53f668ac0c0feecd912641e87a30c4a4283f5067a42743</citedby><cites>FETCH-LOGICAL-c470t-7e79c284b1aca8ef25c53f668ac0c0feecd912641e87a30c4a4283f5067a42743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233454/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6233454/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,727,780,784,885,27924,27925,41488,42557,51319,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30482999$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gao, Haiyan</creatorcontrib><creatorcontrib>Zeng, Qing</creatorcontrib><creatorcontrib>Ren, Zhengnan</creatorcontrib><creatorcontrib>Li, Peizhong</creatorcontrib><creatorcontrib>Xu, Xinxing</creatorcontrib><title>Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>The aim of this study was to evaluate the effect of γ-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 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min 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.</description><subject>Catalase</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Enzymic browning</subject><subject>Food Science</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Polyphenol oxidase</subject><subject>Potatoes</subject><subject>Reactive oxygen species</subject><subject>Superoxide dismutase</subject><subject>Vegetables</subject><subject>γ-Aminobutyric 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of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage</title><author>Gao, Haiyan ; Zeng, Qing ; Ren, Zhengnan ; Li, Peizhong ; Xu, Xinxing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c470t-7e79c284b1aca8ef25c53f668ac0c0feecd912641e87a30c4a4283f5067a42743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Catalase</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Enzymic browning</topic><topic>Food Science</topic><topic>Nutrition</topic><topic>Original</topic><topic>Original Article</topic><topic>Polyphenol oxidase</topic><topic>Potatoes</topic><topic>Reactive oxygen species</topic><topic>Superoxide dismutase</topic><topic>Vegetables</topic><topic>γ-Aminobutyric 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during storage</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2018-12-01</date><risdate>2018</risdate><volume>55</volume><issue>12</issue><spage>5035</spage><epage>5044</epage><pages>5035-5044</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>The aim of this study was to evaluate the effect of γ-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 6 days of storage at 4 °C. The results showed that the treatment with 20 g/L GABA for 10 min 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.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>30482999</pmid><doi>10.1007/s13197-018-3442-1</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Catalase Chemistry Chemistry and Materials Science Chemistry/Food Science Enzymic browning Food Science Nutrition Original Original Article Polyphenol oxidase Potatoes Reactive oxygen species Superoxide dismutase Vegetables γ-Aminobutyric acid |
| title | Effect of exogenous γ-aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage |
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