Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10540261 | Food Chemistry | 2013 | 6 Pages |
Abstract
Fresh-cut celery is perishable and susceptible to tissue browning during storage. In this study, the effect of continuous light exposure (2000 lux) on browning related enzyme activity of fresh-cut celery was investigated during 8 d storage at 7 °C using darkness (0.2 lux) as control. Light exposure significantly suppressed polyphenol oxidase (PPO) and peroxidase (POD) activities, and subsequently decreased soluble quinone accumulation and browning index (BI) evolution during storage. In addition, phenylalanine ammonia lyase (PAL) activity, total phenol (TP) content, and antioxidant capacity (AC) values were all higher when the fresh-cut celery samples were exposed to light than in darkness during storage. A significant positive correlation between TP and AC was observed at both light (R = 0.884, P < 0.01) and dark (R = 0.705, P < 0.01) conditions.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lijuan Zhan, Jinqiang Hu, Loong-Tak Lim, Lingyun Pang, Yu Li, Jianfeng Shao,