Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage

The browning of Dongbei Suancai (DS) is common during storage. To study the regulation mechanism of gamma (γ) irradiation on non-enzymatic browning in DS during storage, different doses of 0, 0.5, 1.5, and 2.5 kGy were used to irradiate DS, and the changes in contents of vitamin C (VC), polyphenol, reducing sugar, amino nitrogen, and 5-hydroxymethylfurfural (5-HMF) were investigated. The main factors and interaction of different irradiation doses on non-enzymatic browning were studied by path analysis. The results showed that 1.5 kGy irradiation inhibited the browning by reducing the oxidative decomposition of VC and decreasing its leading role in browning. And 2.5 kGy irradiation aggravated browning due to inducing the oxidative polymerisation of polyphenols and enhancing the decisive effect of polyphenols on browning. Therefore, 1.5 kGy irradiation was an effective measure with which to inhibit non-enzymatic browning in DS during storage. The present work provides a theoretical basis for effective regulation of browning in DS during storage.