Abstract:

In order to control the browning of fresh-cut taro and extend its shelf life, the effect of 10 μL/L
1-methylcyclopropene (1-MCP) treatment on the color and browning of taro during storage at 4 ℃ was studied. Results
showed that 10 μL/L 1-MCP treatment could delay the decrease of L* and inhibit the increases of phenylalanineammonialyase
(PAL), polyphenol oxidase (PPO), peroxidase (POD) and lipoxidase (LOX) activities and the accumulation of total
phenols, therefore inhibiting the browning of fresh-cut taro. However, control samples indicated accelerated accumulation of
browning substrates and a prompt increase in the activities of browning-related enzymes. Moreover, the completeness of the
cell membrane was damaged and a significantly higher degree of browning was observed.

Key words: 1-methylcyclopropene (1-MCP), fresh-cut, taro, storage, browning