Effects of hydrogen sulfide on the surface whitening and physiological responses of fresh-cut carrots.

• Autores: Chen Chen, Wenzhong Hu, Ruidong Zhang, Aili Jiang, Chenghui Liu
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 98, Nº 12, 2018, págs. 4726-4732
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The effect of hydrogen sulfide (H2 S) on the inhibition of the surface whitening of fresh-cut carrots was investigated. Whitening index; H2 O2 and malondialdehyde (MDA) contents; activities of catalase (CAT), ascorbate peroxidase (APX), glutathione reductase (GR), phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD); and antioxidant capacities were evaluated.; Results: H2 S treatment significantly inhibited the surface whitening of fresh-cut carrots (P < 0.05), reduced the accumulation of H2 O2 and MDA, and enhanced antioxidant enzymes (CAT, APX and GR) activities and antioxidant capacities (P < 0.05). The PAL, PPO and POD activities of fresh-cut carrots were inhibited by treatment with H2 S (P < 0.05). Furthermore, correlation analysis revealed that whitening index was significantly positively correlated with H2 O2 content, lipid peroxidation, PPO and POD activities.; Conclusion: H2 S inhibited the surface whitening of fresh-cut carrots by reducing H2 O2 accumulation and lipid peroxidation, and also inhibited PPO and POD activities. © 2018 Society of Chemical Industry.; © 2018 Society of Chemical Industry.