TY - JOUR
T1 - Nitric oxide inhibition of alcohol dehydrogenase in fresh-cut apples (Malus domestica Borkh)
AU - Amissah, Joris Gerald Niilante
AU - Hotchkiss, Joseph H.
AU - Watkins, Chris B.
PY - 2013/11/20
Y1 - 2013/11/20
N2 - The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 C in 0.25-1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.
AB - The effects of nitric oxide (NO) and nitrite treatment on alcohol dehydrogenase activity and the shelf life of apple tissue were investigated. Fresh-cut apple slices were stored for 2 days at 6 C in 0.25-1% NO (v/v, balance N2) or 100% N2 atmospheres. Slices were also treated with 1% NO or 2 mM sodium nitrite (NaNO2) for 20 min, stored for 6 weeks in 100% N2 at 6 C, and analyzed for acetaldehyde, ethanol, and ethyl acetate accumulation, firmness, and color. Compared with N2 or deionized water controls, treatment with 1% NO or 2 mM NaNO2 inhibited ethanol accumulation, whereas that of acetaldehyde increased. Ethyl acetate accumulation was inhibited only by NO. Slice firmness was not affected by NO or NaNO2 treatment, but slices were darker than the untreated controls. NO and nitrite may extend the shelf life of fresh-cut produce with low concentrations of phenolic compounds.
KW - Malus domestica Borkh
KW - alcohol dehydrogenase
KW - browning
KW - fermentation products
KW - firmness
KW - fresh-cut
KW - nitric oxide
KW - shelf life
UR - http://www.scopus.com/inward/record.url?scp=84888314573&partnerID=8YFLogxK
U2 - 10.1021/jf4021224
DO - 10.1021/jf4021224
M3 - Article
C2 - 24093618
AN - SCOPUS:84888314573
SN - 0021-8561
VL - 61
SP - 11076
EP - 11081
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 46
ER -