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

ABSTRACT: This work investigates the role of hydrogen sulfide (H₂S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L^-1 of H₂S and stored at 10°C for 8 days. The results indicated that the H₂S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion ( O2·- ) production rate and H₂O₂ content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (P < 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and pe

SUBMITTER: Dou Y 

PROVIDER: S-EPMC8212951 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature