Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 23 - 30

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034422

Effects of high pressure process treatment on enzymatic browning and related gene expression of fresh-cut lettuce

  • LIN Desheng ,
  • SHUAI Liang ,
  • LIU Yunfen ,
  • PAN Zhongtian ,
  • CAI Wen ,
  • YIN Feilong ,
  • LIANG Yuanli
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  • 1(School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China)
    2(School of Chemistry and Food Science, Nanchang Normal University, Nanchang 330023, China)
    3(School of Food and Bioengineering/Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou University, Hezhou 542899, China)

Received date: 2022-11-24

  Revised date: 2022-12-12

  Online published: 2023-09-27

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Abstract

Fresh-cut lettuce is vulnerable to browning during storage and distribution, seriously affecting its commodity value. Effect of high pressure processing (HPP) treatment on enzymatic browning of fresh-cut lettuce was explored after treating with different pressure conditions (100, 200, and 400 MPa) and then storing at 4 ℃ for 8 d. The changes of color, browning index, weight loss rate, hardness, total phenolic content, flavonoid content, malondialdehyde (MDA) content, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, and phenylalanine ammonia lyase (PAL) activity were measured during storage. Results showed that HPP treatment could effectively delay the browning of fresh-cut lettuce compared with CK group, the treated pressure is higher, and the suppression effect is more significant. 400 MPa treatment was the most effective for delaying the development of browning, which significantly inhibited the increase in the contents of total phenolic and flavonoids, and suppressed PPO, POD, PAL activity and the gene expressions levels of LsPPO, LsPOD and LsPAL. Therefore, HPP treatment evidently maintains the better color of fresh-cut lettuce during storage to effectively prolong the storage period.

Key words： high pressure processing; fresh-cut lettuce; enzymatic browning; gene expression

Cite this article

LIN Desheng , SHUAI Liang , LIU Yunfen , PAN Zhongtian , CAI Wen , YIN Feilong , LIANG Yuanli . Effects of high pressure process treatment on enzymatic browning and related gene expression of fresh-cut lettuce[J]. Food and Fermentation Industries, 2023 , 49(17) : 23 -30 . DOI: 10.13995/j.cnki.11-1802/ts.034422

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