Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes

Abstract

Abstract: The selection of browning control inhibitors combination for fresh-cut sweet potatoes was studied and its effectson PPO activity and browning degree(BD) of fresh-cut sweet potatoes during storage period was investigated. The resultsshowed that the most effective inhibitor combination for controlling the browning of fresh-cut sweet potatoes based onorthogonal experiment was 0.20%L-Cys+0.30% CA+0.15%EDTA-2Na+0.30%NaCl, and the inhibiting order of the four factorswas L-Cys>CA>EDTA-2Na>NaCl. The selected combination could inhibit PPO activity significantly and delay thebrowning of fresh-cut sweet potatoes.

Key words: fresh-cut sweet potatoes, selection, combination of browning inhibitors

YU Zhi-Fang, XIA Zhi-Hua, LU Zhao-Xin, KANG Ruo-Yi. Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes[J]. FOOD SCIENCE, 2003, 24(11): 31-34.

[1]	SHEN Jingyun, ZHANG Boqin, DUAN Changqing, YAN Guoliang. Selection of Indigenous Saccharomyces cerevisiae Strains from Spontaneous Fermentation of Vidal Icewine in Huanren Region and Evaluation of Their Oenological Properties [J]. FOOD SCIENCE, 2020, 41(2): 148-157.
[2]	DUAN Yufei, WANG Qiaohua. Optimization of a Predictive Model for Rapid Detection of Egg Freshness Using Visible Near-Infrared Spectra Based on Combination of Feature Selection and Feature Extraction [J]. FOOD SCIENCE, 2020, 41(12): 273-278.
[3]	LU Hao, LI Tianming, LIU Jinlei, DU Hongyan, WANG Beichen, FENG Huiyong. Construction of a Marker-Free Deletion System Based on the Uracil Phosphoribosyl Transferase Gene as a Negative Selection Marker in Ketogulonigenium vulgare [J]. FOOD SCIENCE, 2017, 38(4): 39-44.
[4]	SUN Shipeng, PENG Jun, LI Rui, ZHU Zhaolong, Vázquez-Arellano MANUEL, FU Longsheng. Early Detection of Mechanical Damage in Chinese Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) Using NIR Hyperspectral Images [J]. FOOD SCIENCE, 2017, 38(2): 301-305.
[5]	YANG Hua, LIU Yana, GUO Dejun. Screening, Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine [J]. FOOD SCIENCE, 2016, 37(9): 175-180.
[6]	XIONG Yating, LI Zongpeng, WANG Jian, FENG Siwen, LI Ziwen, YIN Jianjun, SONG Quanhou. Quantitative Analysis of Chemical Compositions of Fermented Grains of Chinese Liquor Based on Least Squares Support Vector Machine (LS-SVM) [J]. FOOD SCIENCE, 2016, 37(12): 163-168.
[7]	ZHU Wenjuan, AN Junying, ZHANG Xuemei, LIU Ying, SUN Lijun, WANG Yaling, LIU Huanming. Selection of Starter Culture from Traditional Fermented Meixiang Fish and Its Effect on Quality [J]. FOOD SCIENCE, 2015, 36(23): 162-166.
[8]	SHI Zhijia, TIAN Hanyou, ZOU Hao, LIU Wenying, QIAO Xiaoling*. Quantitative Analysis of Total Volatile Basic Nitrogen (TVB-N) in Mutton by Near-Infrared (NIR) Spectroscopy with Moving Window Partial Least Squares (MWPLS) [J]. FOOD SCIENCE, 2015, 36(20): 218-221.
[9]	WANG Shu-fang, YANG Run-qiang, GU Zhen-xin. Cultivar Selection and Culture Condition Optimization for γ-Amino Butyric Acid (GABA) Accumulation in Germinating Soybean under Hypoxia Stress [J]. FOOD SCIENCE, 2014, 35(21): 159-163.
[10]	ZHANG Yuan-yuan，HAO Lin*，WANG Qian. Mutation Breeding of a High Polygalacturonase-Producing Aspergillus niger Strain [J]. FOOD SCIENCE, 2013, 34(7): 231-233.
[11]	HUANG Wei，TIAN Feng-ling，LIU Zhen-yao，YANG Qiong，ZHAO Xiao-hui，YANG Ji-dong. Wavelength Selection for FT-NIR Spectroscopic Analysis of Protein in Chimonobambusa quadrangularis Shoot Based on iPLS and BiPLS Models [J]. FOOD SCIENCE, 2013, 34(22): 133-137.
[12]	ZHANG Liang1，XIANG Wen-liang1，ZENG Ze-sheng2，YU Shuai3，CHEN Zhi-wei1，LI Ming-yuan1，CHE Zhen-ming1,*. Separation, Identification and Direct Vat Set (DVS) Development of Bacteria from Fermented Chili Pepper [J]. FOOD SCIENCE, 2013, 34(21): 242-247.
[13]	Xi-Rong Gu. Principal Component Analysis and Comprehensive Evaluation of Fruit Quality of Wulongzhuyao Jujube [J]. FOOD SCIENCE, 2012, 33(15): 79-82.
[14]	WANG Li-qi，KONG Qing-ming，LI Gui-bin，ZHANG Li-yong，YU Dian-yu，JIANG Lian-zhou. Characteristic Band Selection of Near-infrared Spectrum for Determining Peroxide Value of Oil Based on iPLS [J]. FOOD SCIENCE, 2011, 32(9): 97-100.
[15]	REN Da-yong，LI Chang，QIN Yan-qing，DU Shou-wen，ZHU Qing-li，JIN Ning-yi. Cloning of melA Gene from L. plantarum as a Food Grade Selection Marker [J]. FOOD SCIENCE, 2011, 32(9): 135-139.

Selection of High Effective Combination of Browning Chemical Control Inhibitors for Fresh-cut Sweet Potatoes

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments