Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Growing Chinese Water Chestnuts in Hawaii

BACKGROUND AND INTRODUCTION The Chinese water chestnut, Eleocharis dulcis ((Burm. f.) Henschel), is a member of the sedge family (Cyperaceae). It is a true aquatic that can only grow in water. The plant has a rush-like appearance with 4-6 tubular stems that are upright and about 3 to 4 feet tall. The plant produces 1 to 2-inch brown corms on rhizomes at its base under the soil. The corms have w...

Cinnamaldehyde inhibits phenylalanine ammonia-lyase and enzymatic browning of cut lettuce.

Stored cut lettuce gradually turns brown on the cut section after several days of storage, because cutting induces phenylalanine ammonia-lyase (PAL) activity, the biosynthesis of polyphenol is promoted, and the polyphenols are oxidized by polyphenol oxidase. In this study, we screened for inhibitors of PAL derived from fermented broths of microbes and from foods and found that a cinnamon extrac...

Anti-browning agents for fresh cut fruit Identification

Novel Browning Inhibitor Formulation for Fresh-cut Apples

Development of a browning inhibitor for fresh-cut apples that would not support human pathogen survival was investigated. Granny Smith and Fuji wedges were treated with acidic or neutral browning inhibitors with and without addition of sodium hexametaphosphate. Wedges in modified atmosphere packaging pouches were observed for browning during storage at 4 °C and 10 °C. A pH 2.9 dip containing as...