The effects of aurone on the yellowing of fresh-cut water chestnuts

Yellowing is the main reason for deterioration of edible quality of fresh cut water chestnuts (FCWCs). The mechanism of aurone inhibiting the yellowing of FCWCs was studied. FCWCs were treated with aurone (0.2, 0.6 and 1.0 %). The controls yellowed completely on day 9. The treatment sample with 1.0...

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Detalles Bibliográficos
Autores principales: Zhang, Ao, Mu, Liru, Shi, Yunmin, Liu, Yang, Deng, Yan, Lao, Yu, Liu, Wangping, Wang, Shiyun, Li, Yulin, Hou, Jianjun, Xia, Xian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532801/
https://www.ncbi.nlm.nih.gov/pubmed/36211781
http://dx.doi.org/10.1016/j.fochx.2022.100411
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author Zhang, Ao
Mu, Liru
Shi, Yunmin
Liu, Yang
Deng, Yan
Lao, Yu
Liu, Wangping
Wang, Shiyun
Li, Yulin
Hou, Jianjun
Xia, Xian
author_facet Zhang, Ao
Mu, Liru
Shi, Yunmin
Liu, Yang
Deng, Yan
Lao, Yu
Liu, Wangping
Wang, Shiyun
Li, Yulin
Hou, Jianjun
Xia, Xian
author_sort Zhang, Ao
collection PubMed
description Yellowing is the main reason for deterioration of edible quality of fresh cut water chestnuts (FCWCs). The mechanism of aurone inhibiting the yellowing of FCWCs was studied. FCWCs were treated with aurone (0.2, 0.6 and 1.0 %). The controls yellowed completely on day 9. The treatment sample with 1.0 % aurone did not yellow on day 9. Compared to the controls, aurone (1.0 %) completely inhibited the production of eriodictyol during 9 d of storage. Aurone (1.0 %) reduced peroxidase activity of FCWCs by 23 % on day 9. The effects of aurone on naringenin concentration, polyphenol oxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, and number of yeasts and molds colonies of FCWCS were not significant. Aurone reduced the yellowing by decreasing the yield of eriodictyol and inhibiting POD activity. Aurone (1.0 %) can be used to inhibit the yellowing of FCWCs in practice.
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spelling pubmed-95328012022-10-06 The effects of aurone on the yellowing of fresh-cut water chestnuts Zhang, Ao Mu, Liru Shi, Yunmin Liu, Yang Deng, Yan Lao, Yu Liu, Wangping Wang, Shiyun Li, Yulin Hou, Jianjun Xia, Xian Food Chem X Research Article Yellowing is the main reason for deterioration of edible quality of fresh cut water chestnuts (FCWCs). The mechanism of aurone inhibiting the yellowing of FCWCs was studied. FCWCs were treated with aurone (0.2, 0.6 and 1.0 %). The controls yellowed completely on day 9. The treatment sample with 1.0 % aurone did not yellow on day 9. Compared to the controls, aurone (1.0 %) completely inhibited the production of eriodictyol during 9 d of storage. Aurone (1.0 %) reduced peroxidase activity of FCWCs by 23 % on day 9. The effects of aurone on naringenin concentration, polyphenol oxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, and number of yeasts and molds colonies of FCWCS were not significant. Aurone reduced the yellowing by decreasing the yield of eriodictyol and inhibiting POD activity. Aurone (1.0 %) can be used to inhibit the yellowing of FCWCs in practice. Elsevier 2022-08-06 /pmc/articles/PMC9532801/ /pubmed/36211781 http://dx.doi.org/10.1016/j.fochx.2022.100411 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Zhang, Ao
Mu, Liru
Shi, Yunmin
Liu, Yang
Deng, Yan
Lao, Yu
Liu, Wangping
Wang, Shiyun
Li, Yulin
Hou, Jianjun
Xia, Xian
The effects of aurone on the yellowing of fresh-cut water chestnuts
title The effects of aurone on the yellowing of fresh-cut water chestnuts
title_full The effects of aurone on the yellowing of fresh-cut water chestnuts
title_fullStr The effects of aurone on the yellowing of fresh-cut water chestnuts
title_full_unstemmed The effects of aurone on the yellowing of fresh-cut water chestnuts
title_short The effects of aurone on the yellowing of fresh-cut water chestnuts
title_sort effects of aurone on the yellowing of fresh-cut water chestnuts
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532801/
https://www.ncbi.nlm.nih.gov/pubmed/36211781
http://dx.doi.org/10.1016/j.fochx.2022.100411
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