Effect of 24-epibrassinolide on fresh-cut lettuce browning
QIAO Yong-xiang, XIE Jing*, LEI Hao
Shanghai Professional Technology Service Platform on Cold chain Equipment Performance and Energy Saving Evaluation, National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University), College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Abstract: The influence of 5 and 15 μmol/L 24-epibrassinolide(EBR) dipping treatment on the browning of fresh-cut lettuce under 4 ℃ cold store was studied. Results indicated that EBR could inhibit activities of polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL), and increase peroxidase (POD) activity. EBR 15 μmol/L dipping treatment had the best effect on browning inhibition. It reduced the browning index and delayed the accumulation of malondialdehyde content significantly during the storage period. The sensory score was up to 8.3 after 9 days, and the dietary value was lost after 12 days, while shelf-life of the control group was only 9 days. The results showed that EBR dipping treatment can inhibit the browning of fresh-cut lettuce and extend shelf-life. The study provides a new method for fresh-cut lettuce preservation.
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