Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts

丁香酚 食品科学 质量(理念) 机制(生物学) 化学 园艺 生物 生物技术 环境科学 物理 量子力学 有机化学
作者
Zhe Chen,Yuhan Xu,Lu Yang,Zeyu Miao,Yang Yi,Limei Wang,Wenfu Hou,Youwei Ai,Hongxun Wang,Ting Min
出处
期刊:Frontiers in Plant Science [Frontiers Media SA]
卷期号:13 被引量:4
标识
DOI:10.3389/fpls.2022.965723
摘要

The study aimed to investigate the effect and mechanism of eugenol treatment on fresh-peeled Chinese water chestnuts (CWCs). The results found that eugenol treatment maintained the appearance of fresh-peeled CWCs, accompanied by higher L* value, total solids and O2 contents, as well as lower browning degree, weight loss rate, CO2 content, a* and b* values. In addition, eugenol treatment significantly reduced the activities of peroxidase, phenylalanine ammonia-lyase, and polyphenol oxidase, as well as the total content of soluble quinone in fresh-peeled CWCs. Meanwhile, fresh-peeled CWCs treated with eugenol showed markedly lower content of total flavonoids, which may be related to yellowing. Furthermore, eugenol treatment suppressed the rates of O2·- and OH·- production as well as the contents of H2O2 and malondialdehyde in fresh-peeled CWCs. During the storage, eugenol treatment not only increased the activities of catalase, superoxide dismutase, ascorbate peroxidase and glutathione reductase as well as the DPPH free radical scavenging rate, but also increased the total phenolics, ascorbic acid and glutathione contents. In summary, eugenol treatment delayed the surface discoloration of fresh-peeled CWCs by improving the antioxidant capacity, inhibiting the phenolic compound metabolism and scavenging ROS, thus effectively maintaining the quality of fresh-peeled CWCs while extending their shelf life.
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