Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 215 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026370

Effects of gibberellin on enzymatic browning and reactive oxygen metabolism of fresh-cut lettuce

  • LIU Yunfen ,
  • TIAN Tianrong ,
  • YIN Feilong ,
  • LIAO Lingyan ,
  • PU Hongmei ,
  • KANG Chao ,
  • SHUAI Liang
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  • 1(College of Food and Biological Engineering/Institute of Food Science and Engineering Technology,Hezhou University,Hezhou 542899,China)
    2(Agro-food Science and Technology Research Institute,Yunnan Academy of Agricultural Sciences,Kunming 650200,China)

Received date: 2020-12-04

  Revised date: 2020-12-29

  Online published: 2021-11-04

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Abstract

Gibberellin acid (GA) is a kind of phytohormone, which widely exists in the plants and plays a vital role in the processing of growth and development. The effect of GA on enzymatic browning and reactive oxygen species metabolism of fresh-cut lettuce were studied. The results showed that GA could effectively mitigate the browning degree. GA3 could delayed the increasing of malondialdehyde and hydrogen peroxide contents, restrained the accumulation of phenol, flavonoid and quinone, inhibited the activity of peroxidase, polyphenol oxidase, phenylalanine ammonolyase and superoxide dismutase, and improved the activity of catalase and early peroxidase. Overall, the results indicated that exogenous GA3 could distinctly alleviate the enzymatic browning of fresh-cut lettuce during storage, it was related to reactive oxygen species metabolism.

Key words： gibberellin; lettuce; fresh-cut; enzymatic browning; reactive oxygen species metabolism

Cite this article

LIU Yunfen , TIAN Tianrong , YIN Feilong , LIAO Lingyan , PU Hongmei , KANG Chao , SHUAI Liang . Effects of gibberellin on enzymatic browning and reactive oxygen metabolism of fresh-cut lettuce[J]. Food and Fermentation Industries, 2021 , 47(19) : 215 -220 . DOI: 10.13995/j.cnki.11-1802/ts.026370

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