Cargando…
Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.)
Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This paper seeks to evaluate the effect of fertilization...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952564/ https://www.ncbi.nlm.nih.gov/pubmed/36829969 http://dx.doi.org/10.3390/antiox12020410 |
_version_ | 1784893662847565824 |
---|---|
author | Ebrahimi, Peyman Nicoletto, Carlo Sambo, Paolo Tinello, Federica Mihaylova, Dasha Lante, Anna |
author_facet | Ebrahimi, Peyman Nicoletto, Carlo Sambo, Paolo Tinello, Federica Mihaylova, Dasha Lante, Anna |
author_sort | Ebrahimi, Peyman |
collection | PubMed |
description | Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This paper seeks to evaluate the effect of fertilization techniques and grafting on the activity of PPO and colorimetric parameters in cultivated eggplants. Fertilization alone significantly increased the PPO activity in all eggplant fleshes (p ≤ 0.05), whereas the grafting technique combined with fertilization decreased the PPO activity in most of the samples significantly (p ≤ 0.05). Moreover, there was a significant positive correlation between the PPO activity and the a* values of the eggplants. The a* values in grafted eggplants were significantly different from each other (p ≤ 0.05), showing that grafting the fertilized eggplants could be effective in controlling the enzymatic browning. The eggplant slices exposed to air for 60 min at room temperature showed a significant increase (p ≤ 0.05) in PPO activity, browning index (BI), total color difference (ΔE), and a*, b*, and c* values. Thus, it is necessary to minimize the exposure time of the slices to air at room temperature, even if combining fertilization techniques with grafting could delay the enzymatic browning in fresh-cut eggplants. |
format | Online Article Text |
id | pubmed-9952564 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-99525642023-02-25 Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) Ebrahimi, Peyman Nicoletto, Carlo Sambo, Paolo Tinello, Federica Mihaylova, Dasha Lante, Anna Antioxidants (Basel) Article Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This paper seeks to evaluate the effect of fertilization techniques and grafting on the activity of PPO and colorimetric parameters in cultivated eggplants. Fertilization alone significantly increased the PPO activity in all eggplant fleshes (p ≤ 0.05), whereas the grafting technique combined with fertilization decreased the PPO activity in most of the samples significantly (p ≤ 0.05). Moreover, there was a significant positive correlation between the PPO activity and the a* values of the eggplants. The a* values in grafted eggplants were significantly different from each other (p ≤ 0.05), showing that grafting the fertilized eggplants could be effective in controlling the enzymatic browning. The eggplant slices exposed to air for 60 min at room temperature showed a significant increase (p ≤ 0.05) in PPO activity, browning index (BI), total color difference (ΔE), and a*, b*, and c* values. Thus, it is necessary to minimize the exposure time of the slices to air at room temperature, even if combining fertilization techniques with grafting could delay the enzymatic browning in fresh-cut eggplants. MDPI 2023-02-08 /pmc/articles/PMC9952564/ /pubmed/36829969 http://dx.doi.org/10.3390/antiox12020410 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ebrahimi, Peyman Nicoletto, Carlo Sambo, Paolo Tinello, Federica Mihaylova, Dasha Lante, Anna Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) |
title | Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) |
title_full | Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) |
title_fullStr | Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) |
title_full_unstemmed | Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) |
title_short | Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) |
title_sort | impact of agronomic treatments on the enzymatic browning of eggplants (solanum melongena l.) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952564/ https://www.ncbi.nlm.nih.gov/pubmed/36829969 http://dx.doi.org/10.3390/antiox12020410 |
work_keys_str_mv | AT ebrahimipeyman impactofagronomictreatmentsontheenzymaticbrowningofeggplantssolanummelongenal AT nicolettocarlo impactofagronomictreatmentsontheenzymaticbrowningofeggplantssolanummelongenal AT sambopaolo impactofagronomictreatmentsontheenzymaticbrowningofeggplantssolanummelongenal AT tinellofederica impactofagronomictreatmentsontheenzymaticbrowningofeggplantssolanummelongenal AT mihaylovadasha impactofagronomictreatmentsontheenzymaticbrowningofeggplantssolanummelongenal AT lanteanna impactofagronomictreatmentsontheenzymaticbrowningofeggplantssolanummelongenal |