Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.

@article{Zhou2015SalicylicAI,
  title={Salicylic acid inhibits enzymatic browning of fresh-cut Chinese chestnut (Castanea mollissima) by competitively inhibiting polyphenol oxidase.},
  author={Dan Zhou and Lin Li and Yanwen Wu and Junfeng Fan and Jie Ouyang},
  journal={Food chemistry},
  year={2015},
  volume={171},
  pages={
          19-25
        }
}
The inhibitory effect and associated mechanisms of salicylic acid (SA) on the browning of fresh-cut Chinese chestnut were investigated. Shelled and sliced chestnuts were immersed in different concentrations of an SA solution, and the browning of the chestnut surface and interior were inhibited. The activities of polyphenol oxidase (PPO) and peroxidase (POD) extracted from chestnuts were measured in the presence and absence of SA. SA at concentrations higher than 0.3g/L delayed chestnut browning… CONTINUE READING
BETA

Citations

Publications citing this paper.
SHOWING 1-10 OF 12 CITATIONS

Research on the Technology of Inhibiting Browning in Chestnut Paste Processing

  • 2016
VIEW 4 EXCERPTS
CITES BACKGROUND & METHODS
HIGHLY INFLUENCED

Similar Papers

Loading similar papers…