| Abstrakt: |
In the present study, the fresh-cut water chestnuts of Guiti NO.3 were used as experimental materials and soaked with 6-benzylaminopurine (6-BA) of 100 mg/L, 200 mg/L, 400 mg/L for 3 minutes, and then the contents variations of total phenols, flavonoids, quinones, malondialdehyde (MDA), hydrogen peroxide (H2O2) and activities of polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonium-lyase (PAL), catalase (CAT), superoxide dismutase (SOD) were evaluated using pure water treatment as control (CK), aiming to investigate the effects of 6-BA treatments with different concentrations on the browning and reactive oxygen species metabolism. Results showed that 6-BA treatments reduced the accumulation of total phenolics, flavonoids and quinone etc. and decreased PPO, POD and PAL activities compared with the control, resulting in effectively inhibiting browning of fresh-cut water chestnuts and maintaining the color during storage. Moreover, 6-BA treatments also suppressed the contents of MDA and H2O2, while increased CAT and SOD activities, thus improving the qualities of fresh-cut water chestnuts during storage. The 6-BA treatment of 400 mg/L presented superior effects on inhibiting browning and reactive oxygen species metabolism of fresh-cut water chestnuts. [ABSTRACT FROM AUTHOR] |
