Abstract
Surface browning of fresh-cut taro limits storage shelf-life and affects customer satisfaction. This study investigated the effects of salicylic acid (SA) on the browning of fresh-cut taro and explored the possible mechanism of SA in inhibiting browning. A 10 mmol/L SA treatment effectively delayed browning, improved soluble starch content, and reduced weight loss. Furthermore, by regulating the activities of phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO), SA treatment reduced the contents of total phenol, flavonoid, soluble quinone, and monomer phenolic acid, indicating that it inhibited phenol metabolism, decreased the synthesis of colored secondary metabolites, and suppressed surface browning in fresh-cut taro. On the other hand, SA treatment enhanced the activities of peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD), reduced lipoxygenase (LOX) activity, enhanced ascorbic acid (AsA) and glutathione (GSH) levels. It decreased malondialdehyde (MDA), hydrogen peroxide (H2O2), and superoxide anion radicals (O2−·) production, indicating reduced oxidative damage. Thus, SA treatment improved the antioxidant system, reduced the accumulation of reactive oxygen species, and delayed phenolic oxidation, effectively inhibiting browning. These findings reveal SA as a feasible method for preserving fresh-cut fruits and vegetables.
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