Suppression of lignification in postharvest asparagus by hot water treatment
Conference proceedings article
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Lwin, Wai Wai, Pongprasert N., Srilaong V.
ผู้เผยแพร่: International Society for Horticultural Science
ปีที่เผยแพร่ (ค.ศ.): 2021
Volume number: 1336
หน้าแรก: 141
หน้าสุดท้าย: 148
จำนวนหน้า: 8
นอก: 5677572
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
Being less fibrous is an important quality of asparagus during storage. This research aimed to reduce the lignification in asparagus by using hot water treatment (HWT) at 45°C for 5 min before storage at 4°C and then kept at 24 days. The asparagus dipped in tap water for 5 min was set as a control. Physical and biochemical changes of asparagus were investigated during storage. The reduction of lignin content was pronounced by HWT. This also delayed the increase of shear force and suppressed the activities of phenylalanine ammonia-lyase (PAL), cinnamyl-alcohol dehydrogenase (CAD) and peroxidase (POD). In addition, HWT resulted in greater decrease of fresh weight loss, color change and hydrogen peroxide (H2O2) content of asparagus during storage compared with the control. Interestingly, total phenolic content in asparagus with HWT was higher than that of the control. From the results, HWT is a safe and effective method to delay the lignin formation in asparagus by suppressing the lignification associated enzymes activity. © 2022 International Society for Horticultural Science. All rights reserved.
คำสำคัญ
fibrous, Lignification enzymes activity
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