Abstract
Yellowing was the main reason for the deterioration of the edible quality of fresh-cut water chestnuts (FCWCs). Flavane-3, 4-diol could inhibit the yellowing of FCWCs, but its mechanism was unclear. The objective of this study was to elucidate the mechanism of flavane-3, 4-diol inhibiting the yellowing of FCWCs. Yellowing degree, eriodictyol concentration, naringenin concentration, polyphenol oxidase activity, peroxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, and number of yeasts and molds colonies of the control and the FCWCs treated by flavane-3, 4-diol were analyzed. The results indicated that flavane-3, 4-diol inhibited the yellowing of FCWCs by decreasing the yield of eriodictyol and reducing peroxidase activity. The effects of flavane-3, 4-diol on naringenin concentration, polyphenol oxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, and number of yeasts and molds colonies of FCWCs were not significant. Further, the type of flavane-3, 4-diol inhibiting peroxidase activity was investigated. The result indicated that the inhibition type was a kind of competitive inhibition and flavane-3, 4-diol and phenols competed for the active center of peroxidase. The results indicated that flavane-3, 4-diol might be used to inhibit the yellowing of FCWCs in practice.
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