Title: Role of kojic acid in changes of browning and activities of its related enzymes from sliced Potato and Lotus
Abstract: The changes of browning degree and activities of polyphenoloxidase(PPO),peroxidase(POD)and phenylalanine ammonialyase(PAL)in sliced potato(Solanum tuberosum)and lotus(Nelumbo nucifera Gaertn)treated by kojic acid at 0.1%,0.3%or 0.5% were investigated during shelf life at 4 ℃.The results showed that the treatments of kojic acid inhibited the browning and activities of PPO,POD and PAL.The treatments with 0.3%and 0.5%kojic acid gave better effects on maintaining color of sliced potato or lotus and inhibited activities of PPO,POD and PAL than those in the untreated or the treatment with 1%citric acid.The shelf life with the acceptable appearances of sliced potato or lotus at 4℃were 5-6dor 4-6din the untreated,10dor12din 0.3%or 0.5% kojic acid,8-10dor 6-8din 1%citric acid,respectively.
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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