Food and Fermentation Industries >

2019 , Vol. 45 >Issue 22: 150 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021391

Study on the preservation of fresh-cut purple sweet potato by L-cysteine

  • FENG Chengcheng ,
  • YU Jun ,
  • WANG Chunling
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  • (College of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)

Received date: 2019-06-18

  Online published: 2020-02-16

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Abstract

To study the regulation of L-cysteine (L-cys) on the browning control and color preservation of fresh-cut purple sweet potato, purple sweet potato was cut and soaked with different concentrations of L-cys solution (0.5, 1, 2, 3, 4 g/L) for 15 min. The physical and chemical indicators as well as the nutrients content of fresh-cut purple sweet potato were determined. The results showed that L-cys treatment maintained the original color and the anthocyanin content, and delayed the decline of nutrients content of fresh-cut purple sweet potato. Besides, the browning of fresh-cut purple sweet potato was effectively alleviated by L-cys through inhibiting the formation of malondialdehyde (MDA) and the activities of peroxidase (POD) and polyphenol oxidase (PPO). Among them, the browning inhibition rate of fresh-cut purple sweet potato reached 62.5% at the concentration of 2 g/L L-cysteine after 12 d of storage. Therefore, the L-cysteine solution can be used as a simple and reasonable fresh-cut purple sweet potato preservation method to extend its shelf life and provide support for the development of fresh-cut purple sweet potato products.

Key words： purple sweet potato; L-cysteine(L-cys); fresh cut; browning; color protection

Cite this article

FENG Chengcheng, YU Jun, WANG Chunling. Study on the preservation of fresh-cut purple sweet potato by L-cysteine[J]. Food and Fermentation Industries, 2019, 45(22): 150-156. DOI: 10.13995/j.cnki.11-1802/ts.021391

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