Effect of ethanol treatment on fresh-cut Chinese water chestnut etiolation and the related enzymes
Chinese water chestnut was used as material to investigate the effect of 10％,20％,30％ and 40％ ethanol on fresh-cut Chinese water chestnut etiolation and the related enzymes.The results showed that during storage,ethanol treatment of different concentrations inhibited the decrease of L* value in varying degree.And the rising amplitude of b * value and C* value gradually decreased with ethanol concentration increasing.Correspondingly,the increase of naringenin and eriodictyol content in etiolation tissues of fresh-cut Chinese water-chestnut decrease with increasing ethanol concentration.At the same time,with increasing ethanol concentration,the activity change trends of Phenylalanine ammonia lyase(PAL),Chalcone isomerase(CHI) and Flavonoid 3'-hydroxylase (F3'H) in fresh-cut Chinese water-chestnut were gradually slow down.All in all,different concentrations ethanol had a certain effect on controlling fresh-cut Chinese water chestnut tissue etiolation.Among them,the 10％ and 20％ ethanol treatment had significant effects just in a short term (p ＜ 0.05),but the 30％ and 40％ ethanol treatment could maintain for a long time and the effects were significant(p ＜ 0.05).
fresh-cut Chinese water-chestnutethanol treatmentetiolationnaringenineriodictyol
国家科技期刊平台
NSTL
万方数据
维普
