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, Wenguang1 ; Cao, Yingying1 ; Ren, Haiwei1 ; Wang, Yonggang1 ; Wang, Qing-guo 2
	2018-02-01
发表期刊	Journal of Food Processing and Preservation
ISSN	01458892
卷号	42 期号:2
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.
关键词	Amino acids Ammonia Chemical reactions Fumigation
DOI	10.1111/jfpp.13434
收录类别	EI ; SCIE
语种	英语
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000424261300019
出版者	Blackwell Publishing Ltd
EI入藏号	20173904209217
EI主题词	Ethanol
EI分类号	802.2 Chemical Reactions ; 804.1 Organic Compounds ; 804.2 Inorganic Compounds
引用统计	被引频次：8[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://ir.lut.edu.cn/handle/2XXMBERH/151206
专题	生命科学与工程学院
通讯作者	Fan, Wenguang
作者单位	1.Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Gansu, Peoples R China; 2.Shandong Agr Univ, Coll Food Sci & Engn, Tai An 271018, Shandong, Peoples R China
第一作者单位	生命科学与工程学院
通讯作者单位	生命科学与工程学院
第一作者的第一单位	生命科学与工程学院
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).