Effect of Chitosan/Nano‐Chitosan Composite Coating on Browning and Lignification of Fresh‐Cut Zizania latifolia

The effects of chitosan (CTS, 10 g/L) coating, alone or in combination with nano-chitosan (N-CTS, 1.5 g/L), on browning and lignification of fresh-cut Zizania latifolia were investigated for 12 days at 1C. Results showed that the application of CTS and CTS/N-CTS coating significantly retarded the increase in total color difference (ΔE) and lignin content and inhibited the activity of phenylalanine ammonia-lyase and peroxidase while improving that of superoxide dismutase, catalase and ascorbate peroxidase, thus reducing malondialdehyde accumulation. The present findings indicate that CTS and CTS/N-CTS coatings could retard browning and lignification of fresh-cut Z. latifolia during storage at 1C. As the CTS/N-CTS coating gives the better effect, it is suggested that the CTS/N-CTS coating can be used for control of browning and lignification of fresh-cut Z. latifolia. Practical Applications The presented study showed that CTS/N-CTS coating could inhibit browning- and lignification-related enzyme activity, induce higher antioxidant enzyme activity and reduce lipid peroxidation of fresh-cut Z. latifolia during storage at 1C. These results suggested that the CTS/N-CTS coating could effectively inhibit browning and lignification in fresh-cut Z. latifolia, which provides a theoretical basis for commercial application.

[1]  P. Gómez,et al.  Comparative behaviour between kailan-hybrid and conventional fresh-cut broccoli throughout shelf-life , 2013 .

[2]  Russly Abdul Rahman,et al.  Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.) , 2011 .

[3]  Juan Jiang,et al.  Changes of protein profile in fresh-cut lotus tuber before and after browning. , 2012, Journal of agricultural and food chemistry.

[4]  J. Espín,et al.  Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes. , 2002, Journal of agricultural and food chemistry.

[5]  C. Chapple,et al.  Rewriting the lignin roadmap. , 2002, Current opinion in plant biology.

[6]  Peter M.A. Toivonen,et al.  Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables , 2008 .

[7]  M. Posmyk,et al.  Antioxidant enzymes activity and phenolic compounds content in red cabbage seedlings exposed to copper stress. , 2009, Ecotoxicology and environmental safety.

[8]  Zisheng Luo,et al.  Effects of ethylene and 1-methylcyclopropene (1-MCP) on lignification of postharvest bamboo shoot , 2007 .

[9]  Yage Xing,et al.  Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth) , 2010 .

[10]  Lu Zi-sheng,et al.  Effect of chitosan/nano-SiOx complex on quality and physiology of fresh-cut bamboo shoot. , 2010 .

[11]  Corrado Costa,et al.  Calcium-alginate coating loaded with silver-montmorillonite nanoparticles to prolong the shelf-life of fresh-cut carrots , 2012 .

[12]  Gen-fu Wu,et al.  Evaluation of the antioxidant properties of litchi fruit phenolics in relation to pericarp browning prevention. , 2007, Molecules.

[13]  T. Asaeda,et al.  Dynamics of growth, carbon and nutrient translocation in Zizania latifolia , 2008 .

[14]  Juan Jiang,et al.  Quality Changes of Whole and Fresh-Cut Zizania latifolia During Refrigerated (1 °C) Storage , 2012, Food and Bioprocess Technology.

[15]  Q. Shen,et al.  Effect of modified atmosphere packaging on the browning and lignification of bamboo shoots , 2006 .

[16]  Yueming Jiang,et al.  Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity. , 2012, Food chemistry.

[17]  Chien-Hsien Chen,et al.  Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots , 2011, Food and Bioprocess Technology.

[18]  C. Barry‐Ryan,et al.  Green Tea Extract as a Natural Antioxidant to Extend the Shelf-life of Fresh-cut Lettuce , 2008 .

[19]  Bingjun Qian,et al.  Sanitizer treatments alleviate lignification of sliced few-flower wildrice (Zizania latifolia Turcz.) , 2010 .

[20]  K. Lorenz,et al.  Comparative Study on Nutritional Value of Chinese and North American Wild Rice , 2001 .

[21]  Qasim Chaudhry,et al.  Food applications of nanotechnologies: An overview of opportunities and challenges for developing countries , 2011 .

[22]  Rickey Y. Yada,et al.  Nanotechnologies in agriculture: New tools for sustainable development , 2011 .

[23]  Peter M.A. Toivonen,et al.  Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress , 2008 .

[24]  L. Gerschenson,et al.  Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root , 2010 .

[25]  Min Zhang,et al.  Effects of high pressure argon and xenon mixed treatment on wound healing and resistance against the growth of Escherichia coli or Saccharomyces cerevisiae in fresh-cut apples and pineapples , 2013 .

[26]  Jinhua Du,et al.  Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root , 2009 .