College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
Food Res Int. 2023 Feb;164:112449. doi: 10.1016/j.foodres.2022.112449. Epub 2023 Jan 5.
In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the 'Huangjin' cultivar exhibited a higher browning index and sensory quality deterioration over time compared with 'Minshu' potatoes. 'Huangjin' exhibited a higher activity of browning-related enzymes such as polyphenol oxidase, tyrosinase, peroxidase, phenylalanine ammonia-lyase, phospholipase D (PLD), and lipoxygenase (LOX) than 'Minshu'. Furthermore, 'Minshu' exhibited lower HO and malonaldehyde (MDA) contents, lower membrane lipid degradation and peroxidation, and delayed browning, attributable to its low PLD and LOX activities. The ultrastructure of 'Minshu' cells remained intact 7 h after cutting, while that of 'Huangjin' cells was severely damaged, and 'Minshu' cells exhibited more Golgi complexes and black particles than 'Huangjin' cells. Moreover, 'Huangjin' cells exhibited numerous multivesicular bodies, which were nonexistent in 'Minshu' cells. The results show that 'Minshu' potatoes feature a lower browning-related enzyme activity than 'Huangjin', and a tough cell structure to resist post-cut browning.
本研究调查了不同品种鲜切土豆的褐变程度。与‘Minshu’土豆相比，‘Huangjin’鲜切土豆的褐变指数和感官品质随时间推移恶化得更快。‘Huangjin’表现出更高的与褐变相关的酶活性，如多酚氧化酶、酪氨酸酶、过氧化物酶、苯丙氨酸解氨酶、磷脂酶 D (PLD) 和脂氧合酶 (LOX)，而‘Minshu’则较低。此外，‘Minshu’表现出较低的 HO 和丙二醛 (MDA) 含量、较低的膜脂降解和过氧化作用，以及延迟褐变，这归因于其较低的 PLD 和 LOX 活性。‘Minshu’细胞的超微结构在切割后 7 小时仍保持完整，而‘Huangjin’细胞则严重受损，且‘Minshu’细胞的高尔基体复合体和黑色颗粒比‘Huangjin’细胞更多。此外，‘Huangjin’细胞表现出许多多泡体，而在‘Minshu’细胞中则不存在。研究结果表明，与‘Huangjin’相比，‘Minshu’土豆的褐变相关酶活性较低，细胞结构更坚韧，能够抵抗切割后的褐变。
