Abstract
This work evaluated the effects of high-pressure carbon dioxide (HPCD) treatment and vacuum packaging on the yellowing of peeled Chinese water chestnut (CWC) during storage. The changes in color, enzymatic activities, total phenolic content and malondialdehyde contents were assessed in peeled CWC. The results showed that vacuum packaging alone, atmospheric packaging after HPCD treatment, and vacuum packaging after HPCD treatment (HPCD+VP) could significantly delay the yellowing of fresh-cut CWC to varying degrees. The total phenolic content was lower (68%) in HPCD+VP samples than that of control. Compared to control, the enzymatic activities such as phenylalanine ammonia-lyase, polyphenol oxidase and lipoxygenase decreased by 76% (12th day), 24% (6th day) and 19% (6th day) respectively in HPCD+VP samples. HPCD and vacuum packaging could efficiently inhibit several enzymes activities. Our study exhibited that HPCD+VP treatment delayed the yellowing of fresh-cut CWC by reducing the phenylpropanoid metabolism pathway activity and cell membrane peroxidation.
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