Effects of Different Concentrations of Apple Polyphenols on Quality of Fresh-Cut Taro (Colocasia esculenta (L.) Schott)

doi:10.7506/spkx1002-6630-20190225-176

FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (13): 245-251.doi: 10.7506/spkx1002-6630-20190225-176

• Packaging & Storage • Previous Articles Next Articles

Effects of Different Concentrations of Apple Polyphenols on Quality of Fresh-Cut Taro (Colocasia esculenta (L.) Schott)

WU Songxia, GAO Haiyan, LIU Ruiling, Han Yanchao, WU Weijie, CHEN Hangjun

1. School of Tea and Food Science ＆ Technology, Anhui Agricultural University, Hefei 230036, China; 2. Key Laboratory of Postharvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Online:2019-07-15 Published:2019-07-23

Abstract

Abstract: In order to control browning and prolong the shelf life, the effects of dipping fresh-cut taro in distilled water (CK) versus different concentrations (0.3%, 0.5% and 0.7%) of apple polyphenols (APP) on its color, hardness, carbohydrate content, total phenol and malondialdehyde (MDA) contents and browning-related enzyme activities during storage at (10.0 ± 0.5) ℃ were studied. The results showed that the browning process of taro slices was postponed by APP treatment and the best effect was observed with an APP concentration of 0.5%. Compared with the control group, 0.5% APP treatment maintained better color and hardness of taro slices, delayed the increase of phenylalanine ammonialyase activity and the total phenol content, and inhibited the increase of peroxidase, polyphenol oxidase and lipoxidase activities and malondialdehyde content, thereby delaying browning and keeping better storage quality of fresh-cut taro slices.

Key words: fresh-cut taro, apple polyphenols, quality, browning

CLC Number:

TS255.36

WU Songxia, GAO Haiyan, LIU Ruiling, Han Yanchao, WU Weijie, CHEN Hangjun. Effects of Different Concentrations of Apple Polyphenols on Quality of Fresh-Cut Taro (Colocasia esculenta (L.) Schott)[J]. FOOD SCIENCE, 2019, 40(13): 245-251.

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Effects of Different Concentrations of Apple Polyphenols on Quality of Fresh-Cut Taro (Colocasia esculenta (L.) Schott)

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