Combined Effects of L-Cys, Calcium Ascorbate and Calcium Lactate on Quality and Enzymatic Browning of Fresh-Cut Arctium lappa L.

doi:10.7506/spkx1002-6630-201404048

Abstract

Abstract:

Response surface methodology was used to optimize the concentrations of L-cysteine, calcium ascorbate
and calcium lactate for use as combined inhibitors of browning and softening. L* and fracturability were investigated.
The effects of combined inhibitors on fresh-cut Arctium lappa L. during storage were studied. The color, fracturability,
malondialdehyde (MDA), total phenol content and the activities of enzymes related to phenol metabolism were evaluated.
The results indicated that the optimal combined inhibitor contained 0.29 g/100 mL L-Cys, 1.2 g/100 mL calcium ascorbate
and 0.2 g/100 mL calcium lactate. After being dipped in the combined inhibitor for 30 min, the activities of polyphenol
oxidase and peroxidase of Arctium lappa L. were reduced. Meanwhile, phenylalnine ammonialyase (PAL) was activated
during the initial storage stage. On 10th day, the PAL activity was 1.5 times higher than that of controls. After this treatment,
MDA content was decreased whereas the content of total phenols were increased. The combined inhibitor can effectively
control browning and maintain fracturability of Arctium lappa L. for 5 days.

Key words: Arctium lappa L., browning inhibition, maintain fracturability, storage

CLC Number:

TS255.3

ZHANG Ting, YANG Run-qiang, CHEN Xu, GU Zhen-xin*. Combined Effects of L-Cys, Calcium Ascorbate and Calcium Lactate on Quality and Enzymatic Browning of Fresh-Cut Arctium lappa L.[J]. FOOD SCIENCE, 2014, 35(4): 236-242.

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