کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4518636 | 1625019 | 2013 | 7 صفحه PDF | دانلود رایگان |

Fresh-cut artichokes were treated with cysteine in the form of aqueous solutions of l-cysteine hydrochloride monohydrate at 0.5% (w/v) normal pH 2.2 adjusted to different pH values with NaOH (from 2 to 7). General appearance and colour measurements during storage at 5 °C showed different degrees of suppression of darkening on cut surfaces. Cysteine pre-treatments caused an increase in the yellow index (b* value) of fresh-cut artichokes compared to untreated samples, which was more pronounced at lower pH (47.9 versus the initial value of 28.3 after 1 day). Artichokes treated at lower pH values also had a lower appearance score and higher PPO activity than artichokes treated at higher values, closer to neutrality. Starting from 3 days of storage a negative correlation between solution pH and PPO activity was also observed, that for artichokes treated with cysteine at pH 7 was lower than for control samples. l-cysteine pre-treatments did not affect total phenolic content and antioxidant activity of fresh-cut artichokes, which showed an increasing pattern after 8 days. These data may represent an important step in prevention of browning in fresh-cut artichokes.
► Fresh-cut artichokes were treated with solutions of 0.5% cysteine at different pHs (2–7).
► Cysteine caused yellowing of artichokes which was more pronounced at lower pHs.
► During storage there was a negative correlation between solution pH and PPO activity.
► Artichokes treated with cysteine at pH 7 showed lower PPO activity than control samples.
► Cysteine treatment at pH 7 helped to control browning of cut artichokes.
Journal: Postharvest Biology and Technology - Volume 75, January 2013, Pages 17–23