Effects of Combined Treatment with Ascorbic Acid, Cysteine and CaCl2 on Browning of Fresh-Cut Taro

doi:10.7506/spkx1002-6630-201404047

Abstract

Abstract:

In this study, we evaluated the effects and mechanism of combined treatment with ascorbic acid (AA) and cysteine
(Cys) and calcium chloride (CaCl2) on enzymatic browning of freshly-cut taro during storage. The results showed that the
degree of browning in fresh-cut taro rapidly increased, whereas L* value decreased. Moreover, the activities of polyphenol
oxidase (PPO), peroxidase (POD), phenylalanin ammonia-lyase (PAL) and lipoxidase (LOX) rose and the content of total
phenol was accumulated during storage. Soaking treatment with 2.5% AA, 0.05% Cys and 0.4% CaCl2 could effectively
retard browning, maintain high levels of L* value and total phenol content, inhibit the increases in the activities PPO, POD,
PAL and LOX and conductivity, thus improving the storage quality and prolonging the storage life of fresh-cut taro.

Key words: ascorbic acid, cysteine, fresh-cut taro, storage, browning

CLC Number:

TAN Yi-tan1, ZENG Kai-fang1,2,*. Effects of Combined Treatment with Ascorbic Acid, Cysteine and CaCl2 on Browning of Fresh-Cut Taro[J]. FOOD SCIENCE, 2014, 35(4): 231-235.

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