title: Light exposure inhibiting tissue browning and improving antioxidant capacity of fresh-cut celery (Apium graveolens var. dulce).
abstract: Fresh-cut celery is perishable and susceptible to tissue browning during storage. In this study, the effect of continuous light exposure (2000 lux) on browning related enzyme activity of fresh-cut celery was investigated during 8d storage at 7 °C using darkness (0.2 lux) as control. Light exposure significantly suppressed polyphenol oxidase (PPO) and peroxidase (POD) activities, and subsequently decreased soluble quinone accumulation and browning index (BI) evolution during storage. In addition, phenylalanine ammonia lyase (PAL) activity, total phenol (TP) content, and antioxidant capacity (AC) values were all higher when the fresh-cut celery samples were exposed to light than in darkness during storage. A significant positive correlation between TP and AC was observed at both light (R=0.884, P<0.01) and dark (R=0.705, P<0.01) conditions.
authors.affiliation: College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China. ljzhan@hotmail.com
authors.forename: Lijuan
authors.initials: L
authors.lastname: Zhan
authors.forename: Jinqiang
authors.initials: J
authors.lastname: Hu
authors.forename: Loong-Tak
authors.initials: LT
authors.lastname: Lim
authors.forename: Lingyun
authors.initials: L
authors.lastname: Pang
authors.forename: Yu
authors.initials: Y
authors.lastname: Li
authors.forename: Jianfeng
authors.initials: J
authors.lastname: Shao
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D000077102:Apium / Q000737:chemistry / Q000201:enzymology / Q000528:radiation effects*; D004156:Catechol Oxidase / Q000032:analysis / Q000378:metabolism; D003116:Color; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D008027:Light; D009195:Peroxidase / Q000032:analysis / Q000378:metabolism; D010636:Phenols / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis / Q000378:metabolism; D014675:Vegetables / Q000737:chemistry / Q000528:radiation effects*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010940:Plant Proteins; D004156:Catechol Oxidase; D009195:Peroxidase
keywords: Antioxidant capacity; Fresh-cut celery; Light exposure; Tissue browning