AUTHOR=Dou Yuan , Chang Chunmei , Wang Jing , Cai Zhipeng , Zhang Wei , Du Huaying , Gan Zengyu , Wan Chunpeng , Chen Jinyin , Zhu Liqin 

TITLE=Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts

JOURNAL=Frontiers in Nutrition

VOLUME=8

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.652984

DOI=10.3389/fnut.2021.652984

ISSN=2296-861X

ABSTRACT=<p>This work investigates the role of hydrogen sulfide (H<sub>2</sub>S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L<sup>−1</sup> of H<sub>2</sub>S and stored at 10°C for 8 days. The results indicated that the H<sub>2</sub>S treatment significantly inhibited the browning of fresh-cut Chinese water chestnuts, reduced superoxide anion (<inline-formula><mml:math id="M1" xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msubsup><mml:mrow><mml:mtext>O</mml:mtext></mml:mrow><mml:mrow><mml:mn>2</mml:mn></mml:mrow><mml:mrow><mml:mo>·</mml:mo><mml:mo>-</mml:mo></mml:mrow></mml:msubsup></mml:math></inline-formula>) production rate and H<sub>2</sub>O<sub>2</sub> content accumulation, promoted the increase of total phenol content, and enhanced activities of catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and glutathione reductase (GR) (<italic>P</italic> &lt; 0.05). On the other hand, phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities remained at a low level in the H<sub>2</sub>S treatment (<italic>P</italic> &lt; 0.05). This result suggested that H<sub>2</sub>S treatment might be a promising approach to inhibit browning and prolong the shelf life by enhancing oxidation resistance and inhibiting browning enzyme activity of fresh-cut Chinese water chestnuts during storage. Among them, the 15 μl L<sup>−1</sup> H<sub>2</sub>S treatment had the best effect on fresh-cut Chinese water chestnuts.</p>