title: Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage.
abstract: The effect of allyl isothiocyanate (AITC), in combination with low temperature (10°C) storage on post harvest quality of minimally processed shredded cabbage was investigated. An optimum concentration of 0.05μL/mL AITC was found to be effective in maintaining the microbial and sensory quality of the product for a period of 12days. Inhibition of browning was shown to result from a down-regulation (1.4-fold) of phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in PAL enzyme activity and o-quinone content. In the untreated control samples, PAL activity increased following up-regulation in PAL gene expression that could be linearly correlated with enhanced o-quinone formation and browning. The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expression resulting in browning inhibition in the product is reported here for the first time.
authors: Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
authors: Aparajita
authors: A
authors: Banerjee
authors: Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Mumbai 400085, India.
authors: Suprasanna
authors: S
authors: Penna
authors: Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085, India. Electronic address: prasadpsv@rediffmail.com.
authors: Prasad S
authors: PS
authors: Variyar
mesh_terms: D001937:Brassica / Q000737:chemistry*; D015870:Gene Expression; D017879:Isothiocyanates / Q000737:chemistry*; D010650:Phenylalanine Ammonia-Lyase / Q000737:chemistry*
chemical_list: D017879:Isothiocyanates; C004471:allyl isothiocyanate; D010650:Phenylalanine Ammonia-Lyase
keywords: Allyl isothiocyanate; Brassica oleracea; Browning; Gene expression; PAL; Shelf life