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 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.
Keywordsγ-Aminobutyric acid Fresh-cut Potato Enzymatic browning
This research was supported by the project of the Science and Technology Innovation Action Plan of the Shanghai Science and Technology Commission (No. 18391901300) and the National Science and Technology Support Plan Project (No. 2015BAD16B02). This study was also supported by the project of the Food Science Discipline Construction of Shanghai University.
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