Ultrasound treatment inhibits browning and improves antioxidant capacity of fresh-cut sweet potato during cold storage
Yanfang Pan, Lan Chen, Lingling Pang, Xiaotong Chen, Xiaoyu Jia, Xihong Li
Abstract
< 0.05) suppressed by activating CAT and SOD activities. Results suggested that US treatment could inhibit browning of fresh-cut sweet potato by reducing the activity of PPO and POD while improving total antioxidant capacity.
Topics & Concepts
BrowningCold storageAntioxidant capacityChemistryUltrasoundAntioxidantUltrasound treatmentFood scienceHorticultureMedicineBiochemistryBiologyRadiologyPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesMicrobial Inactivation Methods