Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage

• DOI: 10.1039/c9ra06418d
• Publication Date: 2020-03-03T08:50:44Z
• Authors: Yanfang Pan; Lan Chen; Lingling Pang; Xiaotong Chen; Xiaoyu Jia; Xihong Li
• Keywords: Browning; Ultrasound treatment

Controlling browning and mitigating oxidative damage are important factors when attempting to extend the shelf-life high-quality features of fresh-cut sweet potato (Ipomoea batatas (L.) Lam). In order preserve color antioxidant capacity, ultrasound (US) treatment at 40 kHz for 10 min was applied investigate effect on enzymatic slices. Changes in color, total phenolic content, phenol metabolism-related enzymes including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD) were examined. Also investigated here superoxide radical (O2 -˙) hydrogen peroxide (H2O2) contents, dismutase (SOD) catalase (CAT) involved reactive oxygen species metabolism. After storage lasting days 4 °C, US-treated slices maintained significantly (p < 0.05) higher luminosity = 0.000003) chroma 0.000018) by reducing PPO POD activities, compared control. Meanwhile, induction PAL observed positively correlate with content (r 0.818, p 0.01; 6.1752 × 10-9), thereby enhancing capacity combat damage. Moreover, O2 -˙ 3.8046 10-10) H2O2 0.000013) concentrations suppressed activating CAT SOD activities. Results suggested that US could inhibit activity while improving capacity.