Effects of Different Concentration Edible Alcohol on Browning and Texture Quality of Fresh-Cut Yams During Storage
Quality deterioration,such as browning,softening and nutrition loss,was prone to occur in processed yams.The effect of edible alcohol(EA)on the browning and texture quality of fresh-cut yams were investigated.Yams treated with water(as control)and three concentrations of EA(10％,20％and 40％)respectively,then were stored at low temperature(4 ℃)for 7 days.Quality and physiological indicators such as weight loss rate,texture,total phenolic content,polyphenol oxidase(PPO)activity,antioxidant enzyme catalase(CAT)activity and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical clearance rate were measured.The results showed that the three EA treatments delayed the browning of fresh-cut yams and reduced the weight loss rate at the 7th day,especially the browning inhibitory effects were more pronounced in 10％and 20％EA treated yams.The increases in total phenolic content and PPO activity were all reduced in the three EA treatments at different degrees(P＜0.05).At the 4th day,the 10％EA treatment lowered content of phenolic in comparison with 40％EA treatment,however,lower PPO activity was found in the 40％EA treatment.At the 7th day,the PPO activity in the treatments of 10％and 40％EA were lower than that in the control(P＜0.05).Within 7 days,the three EA treatments all enhanced CAT activity,and it was the highest in the 10％EA treatment(P＜0.05).Furthermore,the 20％EA treatment showed higher CAT activity than the 40％EA treatment at the 7th day.In addition,the three EA treatments also increased DPPH clearance rates at the 7th day(P＜0.05).The three EA treatments delayed the increases in hardness,fracturability,and resilience,as well as the decreases in adhesiveness(P＜0.05).In addition,the hardness and fracturability of the EA treatments were negatively correlated with adhesiveness,while they were positively correlated with gumminess,chewiness,and resilience.Therefore,the above three EA treatments(especially for low concentrations of 10％and 20％EA treatments)could improve the antioxidant capacity of fresh-cut yams by delaying the increases in total phenolics and the PPO activity,and enhancing the CAT activity and DPPH clearance rate.Ultimately,they reduce the weight loss rate,retard the decline of adhesiveness and increases in hardness and fracturability,inhibit the browning of flesh,and maintain the texture and appearance quality of yam.
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