Abstract
To investigate effects of citral on browning of fresh-cut potatoes (FCP), FCP were fumigated with 0, 400, 600, 800, 1000 μl L-1 citral for 12 h at 4 °C. The color paraments of FCP were measured during storage to determine the optimum citral ((2E)-3,7-dimethylocta-2,6-dienal) treatment and the mechanisms of citral in browning alleviation were further explored. The results showed that citral maintained the color quality of FCP and 600 μl L-1 citral exhibited the best inhibition on the discoloration as well as on activities of peroxidase and polyphenol oxidase. Furthermore, citral maintained the higher activities of H+-ATPase, Ca2+-ATPase, cytochrome C oxidase and succinate dehydrogenase, and higher levels of adenosine triphosphate, nicotinamide adenine dinucleotide phosphate reduced form and nicotinamide adenine dinucleotide phosphate in the FCP. Taken together, citral treatment delayed the browning and energy deficit of FCP during storage by regulating energy metabolism.
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