Effect of γ-aminobutyric Acid on the Storage Quality of Fresh-cut Potato
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Abstract:
In order to explore the influences of gamma-aminobutyric acid (GABA) on the storage quality of fresh-cut potato, fresh-cut thin potato slices were soaked in GABA solutions at different concentrations (10, 15, 20 and 25 g/L). The changes of color, moisture content, total phenolic content, polyphenol oxidase content, malondialdehyde content and relative electrical conductivity during storage were measured. The results showed that all the GABA solutions at different concentrations could effectively inhibit browning, and the L* values at the 6th day were 1.69%~5.39% higher than that of the control, with the best treatment being at the concentration of 15 g/L GABA, which effectively inhibited the activity of polyphenol oxidase (PPO) and reduced the utilization of total phenolics. Further investigations showed that in the GABA treatment, the activity of peroxidase (POD) increased, whilst the malondialdehyde content and relative conductivity significantly decreased (P<0.05). On the other hand, GABA could effectively maintain the quality of fresh-cut potato slices by reducing water loss, and the loss of soluble solids and titrable acids. GABA inhibited enzymatic browning reaction primarily through maintaining cell membrane integrity, and inhibiting PPO-catalyzed conversion of phenolics, while slowing down the loss of water and nutrients, and ultimately ensuring the storage quality of fresh-cut potato slices.
