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- Title
Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability.
- Authors
Li, Xiaotong; Zhang, Song; Wang, Qingguo; Dong, Tiantian
- Abstract
Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored. The data showed that diacetyl treatment with 10 μL L−1 inhibited the browning of fresh-cut stem lettuce and extended the shelf life by over 8 d at 4 °C compared with the control. Diacetyl treatment repressed gene expression and decreased the activities of PAL (phenylalanine ammonia-lyase), C4H (cinnamate-4-hydroxylase) and 4CL (4-coumarate-CoA ligase), which thus reduced the accumulation of individual and total phenolic compounds. Moreover, diacetyl enhanced the antioxidant ability and reduced ROS accumulation, improving the anti-browning ability and indirectly suppressing the biosynthesis of phenolic compounds. These results indicated that diacetyl treatment repressed the browning of fresh-cut stem lettuce by regulating the phenylpropanoid metabolism pathway and antioxidant ability. This study is the first to report that diacetyl has an effective anti-browning role for fresh-cut stem lettuce.
- Subjects
DIACETYL; LETTUCE; ENZYMATIC browning; PHENOLS; METABOLISM
- Publication
Foods, 2023, Vol 12, Issue 4, p740
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12040740