Erihemu, Chuchu Zhang, Hongze Lv, Ke Shi, Bidan Shi, Jing Wang, Meng Zhao, Pengfei Zhang, Yi Wu, Hongmei Zhu
{"title":"脉冲电场处理对‘金蜀7号’马铃薯块茎氧化反应的影响","authors":"Erihemu, Chuchu Zhang, Hongze Lv, Ke Shi, Bidan Shi, Jing Wang, Meng Zhao, Pengfei Zhang, Yi Wu, Hongmei Zhu","doi":"10.1007/s12230-025-09993-7","DOIUrl":null,"url":null,"abstract":"<div><p>An orthogonal experiment was used to optimize the pulsed electric field (PEF) conditions for inhibiting the browning of whole potatoes. The effects of PEF treatment on microstructure, overall appearance, physicochemical properties, and enzyme activity related to enzymatic browning for whole potato tubers (Jinshu 7) during storage were evaluated. Results showed that the following conditions were optimal: pulse voltage of 400 V, pulse time of 60 s, and pulse number of 4 pieces. Under optimal conditions, the PEF-treated whole potatoes were observed to be significantly lower at 27.6% of browning index (Δ<i>L</i> value) and 28.09% of polyphenol oxidase (PPO) activity, respectively, compared with the control group. Compared with the control, PEF-treated whole potatoes had lower activity of PPO during 60 days of storage and higher level of total phenols during 15–45 days of storage. Results indicated that PEF treatment could control the browning of whole potatoes by inhibiting PPO activity to reduce enzymatic browning.</p></div>","PeriodicalId":7596,"journal":{"name":"American Journal of Potato Research","volume":"102 3","pages":"290 - 303"},"PeriodicalIF":1.8000,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Oxidative Responses of ‘Jinshu 7’ Potato Tuber to Pulse Electric Field Treatment\",\"authors\":\"Erihemu, Chuchu Zhang, Hongze Lv, Ke Shi, Bidan Shi, Jing Wang, Meng Zhao, Pengfei Zhang, Yi Wu, Hongmei Zhu\",\"doi\":\"10.1007/s12230-025-09993-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>An orthogonal experiment was used to optimize the pulsed electric field (PEF) conditions for inhibiting the browning of whole potatoes. The effects of PEF treatment on microstructure, overall appearance, physicochemical properties, and enzyme activity related to enzymatic browning for whole potato tubers (Jinshu 7) during storage were evaluated. Results showed that the following conditions were optimal: pulse voltage of 400 V, pulse time of 60 s, and pulse number of 4 pieces. Under optimal conditions, the PEF-treated whole potatoes were observed to be significantly lower at 27.6% of browning index (Δ<i>L</i> value) and 28.09% of polyphenol oxidase (PPO) activity, respectively, compared with the control group. Compared with the control, PEF-treated whole potatoes had lower activity of PPO during 60 days of storage and higher level of total phenols during 15–45 days of storage. Results indicated that PEF treatment could control the browning of whole potatoes by inhibiting PPO activity to reduce enzymatic browning.</p></div>\",\"PeriodicalId\":7596,\"journal\":{\"name\":\"American Journal of Potato Research\",\"volume\":\"102 3\",\"pages\":\"290 - 303\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2025-04-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Potato Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s12230-025-09993-7\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRONOMY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Potato Research","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s12230-025-09993-7","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}
Oxidative Responses of ‘Jinshu 7’ Potato Tuber to Pulse Electric Field Treatment
An orthogonal experiment was used to optimize the pulsed electric field (PEF) conditions for inhibiting the browning of whole potatoes. The effects of PEF treatment on microstructure, overall appearance, physicochemical properties, and enzyme activity related to enzymatic browning for whole potato tubers (Jinshu 7) during storage were evaluated. Results showed that the following conditions were optimal: pulse voltage of 400 V, pulse time of 60 s, and pulse number of 4 pieces. Under optimal conditions, the PEF-treated whole potatoes were observed to be significantly lower at 27.6% of browning index (ΔL value) and 28.09% of polyphenol oxidase (PPO) activity, respectively, compared with the control group. Compared with the control, PEF-treated whole potatoes had lower activity of PPO during 60 days of storage and higher level of total phenols during 15–45 days of storage. Results indicated that PEF treatment could control the browning of whole potatoes by inhibiting PPO activity to reduce enzymatic browning.
期刊介绍：
The American Journal of Potato Research (AJPR), the journal of the Potato Association of America (PAA), publishes reports of basic and applied research on the potato, Solanum spp. It presents authoritative coverage of new scientific developments in potato science, including biotechnology, breeding and genetics, crop management, disease and pest research, economics and marketing, nutrition, physiology, and post-harvest handling and quality. Recognized internationally by contributors and readership, it promotes the exchange of information on all aspects of this fast-evolving global industry.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
