Browning metabolism and quality of fresh-cut drumstick (Moringa oleifera) as influenced by acidulant treatments

Though fresh-cut products save our time, but they are very much prone to enzymatic browning that drastically affects product’s quality and marketability. Drumstick pods are considered as super food due to high nutritional contents. However, the fresh-cut pods are prone to brown discoloration. The en...

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Bibliographic Details
Published in:Journal of food science and technology 2020-06, Vol.57 (6), p.2010-2016
Main Authors: Siddiqui, Mohammed Wasim, Homa, Fozia, Nayyer, M. Abu, Ghatak, A., Yousuf, Basharat, Aftab, M. A., Ali, Asgar
Format: Article
Language:English
Subjects:
Acids
Ascorbic acid
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citric acid
Discoloration
Enzymatic activity
Enzymes
Enzymic browning
Food Science
Lignin
Low temperature
Marketability
Membrane permeability
Moringa oleifera
Nutrition
Original
Original Article
Peroxidase
Phenols
Polyphenol oxidase
Quality management
Quinones
Shelf life
Vitamin C
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Summary:Though fresh-cut products save our time, but they are very much prone to enzymatic browning that drastically affects product’s quality and marketability. Drumstick pods are considered as super food due to high nutritional contents. However, the fresh-cut pods are prone to brown discoloration. The enzyme activities promote the softening and cut-surface browning of pods, thus deteriorates their texture, decreases consumer appeal and shortens the shelf life. So, we aimed to assess the effect of citric (1%) and ascorbic (1%) acid treatments on quality attributes of fresh-cut drumsticks at 3-d interval during storage (5 ± 1 °C). In general there was an increase in lignin and quinone contents, while phenolic content was decreased during storage. However, samples subjected to ascorbic acid dip had higher phenolic content, lower rate of lignin formation, and reduced membrane permeability. Enzyme activities (polyphenol oxidase and peroxidase) were found to increase during storage, however, samples treated with ascorbic acid showed lower activities than that of the control and citric acid treated samples. The reduced enzyme activities resulted in the reduced browning incidence and maintained the quality. Therefore, postharvest dip of fresh-cut drumstick in to ascorbic acid (1%) could be suggested to increase the shelf life with reduced browning during low temperature storage.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-04233-3