Jump to Main Content
A short-term carbon dioxide treatment inhibits the browning of fresh-cut burdock
- Dong, Tiantian, Shi, Jingying, Jiang, Cai-Zhong, Feng, Yanyan, Cao, Yu, Wang, Qingguo
- Postharvest biology and technology 2015 v.110 pp. 96-102
- Arctium lappa, air, carbon dioxide, fresh-cut produce, hydrogen peroxide, peroxidase, phenolic compounds, respiratory rate, shelf life, superoxide dismutase
- Fresh-cut burdock is susceptible to browning. The effect of short-term carbon dioxide (CO2) treatment on inhibiting browning of fresh-cut burdock during storage at 2–4°C was investigated. The results showed that the burdock slices treated with CO2 for 4h, 6h and 8h exhibited better visual quality during 8d storage, compared with the ones treated with air. CO2 treatment for 6h on the fresh-cut burdock slices reduced the respiration rate, lowered the activity of PPO and PAL, and the content of total phenolic compounds. On the other hand, CO2 treatment increased the content of H2O2, enhanced the activity of CAT, POD, and SOD, maintained DPPH inhibition rate and decreased the content of MDA. The results indicate that the short-term pure CO2 treatment can extend the shelf life of fresh-cut burdock by inhibiting its browning and improving its quality.