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Browning metabolism and quality of fresh-cut drumstick (Moringa oleifera) as influenced by acidulant treatments

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Abstract

Though fresh-cut products save our time, but they are very much prone to enzymatic browning that drastically affects product’s quality and marketability. Drumstick pods are considered as super food due to high nutritional contents. However, the fresh-cut pods are prone to brown discoloration. The enzyme activities promote the softening and cut-surface browning of pods, thus deteriorates their texture, decreases consumer appeal and shortens the shelf life. So, we aimed to assess the effect of citric (1%) and ascorbic (1%) acid treatments on quality attributes of fresh-cut drumsticks at 3-d interval during storage (5 ± 1 °C). In general there was an increase in lignin and quinone contents, while phenolic content was decreased during storage. However, samples subjected to ascorbic acid dip had higher phenolic content, lower rate of lignin formation, and reduced membrane permeability. Enzyme activities (polyphenol oxidase and peroxidase) were found to increase during storage, however, samples treated with ascorbic acid showed lower activities than that of the control and citric acid treated samples. The reduced enzyme activities resulted in the reduced browning incidence and maintained the quality. Therefore, postharvest dip of fresh-cut drumstick in to ascorbic acid (1%) could be suggested to increase the shelf life with reduced browning during low temperature storage.

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Authors and Affiliations

  1. Department of Food Science and Postharvest Technology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, 813210, India

    Mohammed Wasim Siddiqui & M. A. Aftab

  2. Department of Statistics, Mathematics, and Computer Application, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, 813210, India

    Fozia Homa

  3. Department of Horticulture, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, 813210, India

    M. Abu Nayyer

  4. Department of Plant Pathology, Bihar Agricultural University, Sabour, Bhagalpur, Bihar, 813210, India

    A. Ghatak

  5. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai, 200240, China

    Basharat Yousuf

  6. Centre of Excellence for Postharvest Biotechnology (CEPB), School of Bioscience, University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia

    Asgar Ali

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  1. Mohammed Wasim Siddiqui
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  2. Fozia Homa
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  3. M. Abu Nayyer
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  4. A. Ghatak
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  7. Asgar Ali
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Correspondence to Mohammed Wasim Siddiqui.

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Siddiqui, M.W., Homa, F., Nayyer, M.A. et al. Browning metabolism and quality of fresh-cut drumstick (Moringa oleifera) as influenced by acidulant treatments. J Food Sci Technol 57, 2010–2016 (2020). https://doi.org/10.1007/s13197-019-04233-3

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  • DOI: https://doi.org/10.1007/s13197-019-04233-3

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