Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth

doi:10.1111/jfpp.13434

	Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth
	Fan, Wenguang 2; Cao, Yingying 2; Ren, Haiwei 2; Wang, Yonggang 2; Wang, Qing-Guo 1
刊名	Journal of Food Processing and Preservation
	2018-02-01
卷号	42 期号:2
关键词	Amino acids Ammonia Chemical reactions Fumigation
ISSN号	01458892
DOI	10.1111/jfpp.13434
英文摘要	In this study, the effects of ethanol fumigation on the prevention of enzymatic browning and microbial quality on fresh-cut "Niu-tui" Chinese yam were investigated. Yam discs were treated with ethanol (50, 100, and 200 µL/L) for 2 hr of fumigation, packaged in sealable storage bags, and depoted at 5 °C. Yam discs treated with ethanol fumigation showed lower browning and microbial growth than untreated yams in 12 days of storage time. Ethanol fumigation could significantly suppress the activities of phenylalanine ammonia lyase and also lagged the accumulation of total phenols. Besides, ethanol fumigation could reduce the loss of total soluble solid and the production of malonaldehyde. The study demonstrated that ethanol fumigation with 200 µL/L was the most valid method to inhibit enzymatic browning and retard microbial growth on the surface of fresh-cut yam. Practical applications: As a common vegetable, yams are highly nutritional. The browning of the surface affects the quality of yam after cutting. Therefore, in this study, ethanol fumigation was applied to the refrain of yam browning in fresh-cut course. © 2017 Wiley Periodicals, Inc.
WOS研究方向	Food Science & Technology
语种	英语
出版者	Blackwell Publishing Ltd
WOS记录号	WOS:000424261300019
内容类型	期刊论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/151206]
专题	生命科学与工程学院
作者单位	1.College of Food Science and Engineering, Shandong Agricultural University, Tai'an; 271018, China 2.School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou; 730050, China;
推荐引用方式 GB/T 7714	Fan, Wenguang,Cao, Yingying,Ren, Haiwei,et al. Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth[J]. Journal of Food Processing and Preservation,2018,42(2).
APA	Fan, Wenguang,Cao, Yingying,Ren, Haiwei,Wang, Yonggang,&Wang, Qing-Guo.(2018).Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth.Journal of Food Processing and Preservation,42(2).
MLA	Fan, Wenguang,et al."Effects of ethanol fumigation on inhibiting fresh-cut yam enzymatic browning and microbial growth".Journal of Food Processing and Preservation 42.2(2018).