Frontiers in Nutrition (Jun 2021)

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

  • Yuan Dou,
  • Chunmei Chang,
  • Jing Wang,
  • Zhipeng Cai,
  • Wei Zhang,
  • Huaying Du,
  • Zengyu Gan,
  • Zengyu Gan,
  • Chunpeng Wan,
  • Chunpeng Wan,
  • Jinyin Chen,
  • Jinyin Chen,
  • Jinyin Chen,
  • Liqin Zhu,
  • Liqin Zhu,
  • Liqin Zhu

DOI
https://doi.org/10.3389/fnut.2021.652984
Journal volume & issue
Vol. 8

Abstract

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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 peroxidase (POD) activities remained at a low level in the H2S treatment (P < 0.05). This result suggested that H2S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 μl L−1 H2S treatment had the best effect on fresh-cut Chinese water chestnuts.

Keywords