Premium
Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage
Author(s) -
Kan Juan,
Xie Wangjin,
Wan Bing,
Huo Tong Bin,
Lin Xian Pei,
Liu Jun,
Jin Chang Hai
Publication year - 2019
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.12816
Subject(s) - browning , polyphenol oxidase , chemistry , cut flowers , liliaceae , cold storage , peroxidase , phenylalanine ammonia lyase , malondialdehyde , lilium , horticulture , botany , catalase , postharvest , food science , superoxide dismutase , biology , biochemistry , enzyme , antioxidant
Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.