Abstract
This work investigates the role of hydrogen sulfide (H2S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L−1 of H2S and stored at 10°C for 8 days. The results indicated that the H2S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion () production rate and H2O2 content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (P < 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities remained at a low level in the H2S treatment (P < 0.05). This result suggested that H2S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 μl L−1 H2S treatment had the best effect on fresh-cut Chinese water chestnuts.
Highlights
The Chinese water chestnuts (CWCs; Eleocharis tuberosa) are widely grown in China and are rich in starch, minerals, vitamins, and protein
Low browning index (BI) was found with the H2S treatment group (P < 0.05); it is worth noting that the 15 μl L−1 H2S treatment maintained a lower level during storage (P < 0.05)
We found that the control was corrupted on day 4 and that H2S treatment can significantly inhibit browning of fresh-cut CWCs
Summary
The Chinese water chestnuts (CWCs; Eleocharis tuberosa) are widely grown in China and are rich in starch, minerals, vitamins, and protein. They are a popular aquatic plant with special taste and high medicinal values [1, 2]. There are two viewpoints on the discoloration of fresh-cut CWCs: browning and yellowing. In the experiment of treating fresh-cut CWCs with eugenol emulsion, the browning inhibition mechanism related to enzyme activity and polyphenol substrate was studied [4]. Another study found that the yellowing substances on the surface of fresh-cut CWCs were mainly flavonoids such as naringenin
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