Citation
Abstract
In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m-2) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1 °C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m-2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m-2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.
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Official URL or Download Paper: http://tjprc.org/journals.php?jtype=1&id=18
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Engineering Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1007/s13197-016-2275-z |
| Publisher: | Transstellar Journal Publications and Research Consultancy Private |
| Keywords: | Enzymatic browning; Peroxidase (POD); Phenylalanine ammonialyase (PAL); Polyphenol oxidase (PPO); Total phenolic content (TPC); UV-C treatment |
| Depositing User: | Ms. Nida Hidayati Ghazali |
| Date Deposited: | 17 Nov 2017 10:26 |
| Last Modified: | 17 Nov 2017 10:26 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s13197-016-2275-z |
| URI: | http://psasir.upm.edu.my/id/eprint/52986 |
| Statistic Details: | View Download Statistic |
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