Exogenous arginine treatment for inhibiting browning symptom and improving the quality of fresh-cut red cabbage
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Abstract
Fresh-cut red cabbage was immersed with 0, 50 and 200 mm arginine and stored at 6±1 ˚C for 15 d to study the effect of exogenous arginine treatment on the browning symptom and quality of this vegetable. Browning score, phenolic compounds, polyphenol (PPO) activity, phenylalanine ammonia lyase (PAL) activity, weight loss, anthocyanin and leaf colour were measured at 2, 5, 10 and 15 d of storage. Results showed that arginine treatment affected leaf colour and reduced browning score, phenolic compounds, PPO activity, PAL activity, weight loss and anthocyanin content. The 50 mm arginine treatment was more efficient in inhibiting browning symptom than the 200 mm arginine and control treatments. The inhibitory effect of arginine on browning was directly associated with a decrease in phenolic compounds, PPO activity and PAL activity. The leaf colour was red-purple in the arginine treatment group and red in the control group. The change in leaf colour may be correlated with the lower anthocyanin content in the arginine treatment group compared with the control treatment group. In addition, the fresh-cut red cabbage treated with arginine had a lower weight loss than the control one. Physical characteristics such as browning symptom, leaf colour and freshness are the primary considerations of consumers when buying red cabbage. This study showed that exogenous 50 mm arginine treatment inhibited browning and maintained quality, which can be attributed to the reduction in weight loss.
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References
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