Studing On Physio-Biochemical Changes Associated With Browning And Browning Mechanism Of Fresh-Cut Sagittaria Trifolia During Storage

With the raising of living standard and quality constantly and accelerating of current life rhythm, clean, sanitary, fresh, nutritious and convenient fresh-cut fruits and vegetables have gotten more and more consumer's interests. However, the cutting of fruits and vegetables causes the rapid activation of respiration and metabolism, and deteriorates more rapidly either on sensory or nutritious quality. Among the changes, browning is one of the most important sensory quality aspact for fresh-cut fruits and vegetables. Although there are a lot of the reports and researchers working on the browning of fresh-cut fruits and vegetables in the world, browning and its mechanism are different with different fruits and vegetables. Sagittarla trifolla is one traditional Chinese vegetable, which is easy to brown after fresh-cutting and to reduce greatly its commdity price. Based on the browning information is lack for the vegetable, Sagittarla trifolla was selected as experimental material in this study to investigate the changes of physiological and biochemical characteristics associated with browning after fresh-cutting and during storage, and its browning mechanism to offer the theoretical bases for the product development of fresh-cut sagittarla trifolla. The results were as following:1. With the contantly increasing of browning degree and decreasing of L and HW values, the contents of total phenol, free phenol, reduced sugar and respiratory rate of fresh-cut sagittarla trifolla during storage increased first and then decreased, and the content of VC reduced gradually. PPO activity of fresh-cut sagittarla trifolla during storage increased in the first 9 day and then dropped. POD activity was very high, and the activities both POD and PAL showed increasing trend.2. The major biochemical indices of phenol content, POD, PPO and PAL were all related to the change of L* and HW value, and total phenol and PAL were significantly related to the browning of fresh-cut sagittarla trifolla. In the course of enzymatic browning,...