Effect of nano-CaCO3-LDPE packaging on quality and browning of fresh-cut yam

• Nano-CaCO3-LDPE packaging reduced TBC and YMC counts of fresh-cut Chinese yam.
• Nano-CaCO3-LDPE packaging retarded PAL, PPO and POD activities and total phenolics.
• Nano-CaCO3-LDPE packaging alleviated browning of fresh-cut Chinese yam.

In order to evaluate the effects of nano-CaCO3-based low density polyethylene (nano-CaCO3-LDPE) packaging on the quality of fresh-cut Chinese yam, the browning index, overall visual quality (OVQ), total bacterial count (TBC), and yeast and mold count (YMC), titratable acid, ascorbic acid, total phenolic content, ethylene production, malondialdehyde content, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities were determined during storage at 10 °C. TBC and YMC counts of fresh-cut Chinese yam were significantly reduced by nano-CaCO3-LDPE packaging. Nano-CaCO3-LDPE packaged fresh-cut Chinese yam exhibited significantly lower activities of PAL, PPO, and POD compared to the control yam samples. Meanwhile, nano-CaCO3-LDPE packaging significantly inhibited the increase of browning index, total phenolic and malondialdehyde content, and maintained OVQ, titratable acid, and ascorbic acid. These results indicated that nano-CaCO3-LDPE packaging and stored at 10 °C was a promising approach in inhibiting browning and maintaining quality of fresh-cut Chinese yam.