Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability.

ABSTRACT: Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored. The data showed that diacetyl treatment with 10 μL L^-1 inhibited the browning of fresh-cut stem lettuce and extended the shelf life by over 8 d at 4 °C compared with the control. Diacetyl treatment repressed gene expression and decreased the activities of PAL (phenylalanine ammonia-lyase), C4H (cinnamate-4-hydroxylase) and 4CL (4-coumarate-CoA ligase), which thus reduced the accumulation of individual and total phenolic compounds. Moreover, diacetyl enhanced the antioxidant ability and reduced ROS accumulation, improving the an

SUBMITTER: Li X 

PROVIDER: S-EPMC9955407 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature