Inhibitory Effect of Furfuryl Thioacetate on Browning in Fresh-cut Eggplant

Abstract

In order to delay the browning and prolong the shelf life of fresh-cut eggplant during storage, the optimal concentrations of furfuryl thioacetate (FT) on overall sensory quality, browning degree, the activities of enzymes related to browning, contents of total phenol and quinone, and total antioxidant capacity of fresh-cut eggplant during storage at 4 ℃ were investigated. The results showed that 0.64 mmol/L FT treatment significantly inhibited the browning, maintained its overall sensory quality, and prolonged the shelf life of fresh-cut eggplant during storage at 4 ℃ up to day 5. Further studies indicated that 0.64 mmol/L FT treatment suppressed the activities of polyphenol oxidase (PPO) and peroxidase (POD), increased phenylalanine ammonialyase (PAL) activity and DPPH free radical scavenging rate compared with control. In addition, 0.64 mmol/L FT treatment also decreased the contents of total phenol and quinone. Therefore, FT, as a novel anti-browning inhibitor, can delay the browning of fresh-cut eggplant and prolong its shelf life.

Keywords

• furfuryl thioacetate
• fresh cut
• eggplant
• browning
• shelf life