Chilling Injury and Browning of Fresh-cut Fruits and Vegetables
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1 Chilling Injury and Browning of Fresh-cut Fruits and Vegetables Chien Yi Wang Produce Quality and Safety Laboratory Plant Sciences Institute U. S. Department of Agriculture Beltsville, Maryland U. S. A.
2 Fresh-cut
3 Convenient Fresh Good flavor Nutritious 12 Billion dollar industry annually in the United States.
4 Fresh-cut
5 Fresh-cut
6
7
8 Challenges What are the challenges? What kind of problems we can encounter? What kind of approaches we can use to alleviate the problems? Are those approaches safe?
9
10 Browning and decay are two of the most serious problems in fresh-cut Products.
11 Wounding and oxidation cause an increase in metabolic activities and lead to rapid browning of the cut surface Sulfite compounds (e.g. sodium bisulfite,, potassium metabisulfite) ) were banned for use on fresh fruits and vegetables by FDA Alternatives: Other GRAS substances or naturally occurring compounds
12 Digging for Answers
13 Natural Products as Anti-browning Agents Cysteine or acetylcysteine An inhibitor of polyphenol oxidase (the key catalytic enzyme in browning reaction.) Ascorbic acid or isoascorbate A reducing agent 4-Hexylresorcinol A competitive inhibitor of polyphenol oxidase.
14 Anti-browning Treatment Apples acetylcysteine + isoascorbate + 4-hexylresorcinol 4 + calcium propionate Bananas acetylcysteine + citric acid Mangoes isoascorbate hexylresorcinol + potassium sorbate Peaches isoascorbate exylresorcinol + potassium sorbate
15 Anti-browning Treatments Pears isoascorbate hexylresorcinol + potassium sorbate Pineapples ascorbic acid or isoascorbate Potatoes acetylcysteine hexylresorcinol + citric acid Radishes acetylcysteine hexylresorcinol + potassium sorbate Sweet Potatoes acetylcysteine + citric acid
16 Fresh - cut Apple Slices
17 Fresh-cut Apple Slices acetylcysteine + isoascorbate + 4-hexylresorcinol 4 + calcium propionate
18 Fresh-cut Peach Slices
19 Fresh-cut Peach Slices isoascorbate + 4-hexylresorcinol4 + potassium sorbate
20 Fresh-cut Banana Slices
21 Fresh-cut Banana Slices acetylcysteine + citric acid or glutathione + citric acid
22 Fresh-cut Sweet Potatoes
23 Fresh-cut Sweet Potatoes acetylcysteine + citric acid
24 Fresh-cut Mango Slices
25 Fresh-cut Mango Slices isoascorbate hexylresorcinol + potassium sorbate
26 Fresh-cut Pineapple Slices Decay index Control AIA 0.1 M AC 0.05 M AA 0.05 M A B Up 50% surface affected 20 to 50% surface affected 5 to 20% surface affected Up to 5% surface affected None Freshly-cut 7 Very good Acceptability 5 Limit of marketability 3 Limit of usability 1 Inedible 4 C Browning index Days at 10 C
27 MYTH Fresh-cut products do not have chilling injury problem. Fresh-cut products are less susceptible to chilling injury.
28 FACTS Fresh-cut products are as sensitive to chilling injury as intact produce Chilling injury symptoms are not evident because of the removal of skin which carries the visible symptoms The affected tissues can develop off- flavor or off- odor which are not visible Chilling temperatures can weaken chilling-sensitive tissues and cause them to be more susceptible to physiological and pathological deterioration
29 Alleviation of Chilling Injury in Fresh-Cut
30 Decay induced by chilling injury can be Reduced by UV-C irradiation
31
32
33
34 UV-C Treatment of Mango Slices
35
36
37
38 UV-C
39 Chilling injury can also be reduced by treatment with GRAS (Generally Recognized as Safe) substances, such as methyl jasmonate.
40
41
42 MJ Reduces Chilling Injury
43
44 Control MJ-Treated
45 Control MJ-Treated
46 Control MJ-Treated
47 Control MJ-Treated
48 Control MJ-Treated
49 Control MJ-Treated
50 Control MJ-Treated
51 Decay (%) control AITC MJ Alc TTO Days
52 Now let me think..what could be the mechanisms through which MJ works to exert its effects?
53 Antioxidant Activity (ORAC)
54 Accumulation of HSP 17.6 in Different Pretreated Tomato Fruit During Chilling Temperature Storage Treatment Days of storage at 5 o C Control 38ºC MeJA MeSA 26S rrna
55 HSP (Cytosol) transcripts in different pretreated tomato fruit during chilling temperature storage Days of storage at 5 o C Treatment Control 38ºC MeJA MeSA
56 PR-2B transcripts in different pretreated tomato fruit during chilling temperature storage Days of storage at 5 o C Treatment Control 38ºC MeJA MeSA 26S rrna
57 Enhanced Expression of 1.5-kb and 3.5- kb AOX Transcripts by 10-4 M MeJA in Cold-Stored Peppers Treatment Air 10-5M MeJA 10-4M MeJA Time (days) ( C) kb 1.5 kb 18S
58 Methyl Jasmonate & Methyl Salicylate 1. Are they safe to use? 2. Are they toxic? 3. Are they carcinogenic?
59
60 FDA (Food and Drug Administration) EAFUS (Everything Added to Food in the US) GRAS (Generally Recognized As Safe) Document Document Type Number Methyl Jasmonate ASP* 0980 Methyl Salicylate ASP 1600 *Fully up-to-date toxicology information has been sought.
61 Conclusions Browning and decay are two of the most serious problems in fresh-cut Browning can be prevented by treatment with naturally occurring inhibitors of PPO Fresh-cut products are not immune from chilling injury, except that the injury is expressed in different forms Decay induced by chilling injury can be reduced by UV-C irradiation or by GRAS treatment Methyl jasmonate appears to reduce decay and chilling injury through enhancing defensive gene expression and increasing antioxidant activity
62 Conclusions (Continue) Increase phenolic acid and anthocyanin in lettuce Increase biosynthesis of flavonols (Quercetin-3- rutinoside, Quercetin-3-diglucoside and Quercetin-3-glucosylrutinoside) in potato Decrease ascorbic acid and increase dehydro- ascorbic acid in pineapple, kiwi, cantaloupe and mango Decrease total carotenoids in cantaloupe, mango, and pineapple Effect on phytonutrients is variable because of wounding stress and oxidation.
63 Keep improving... To maintain better quality of fresh-cut products. To develop better methods for reducing browning, decay, and chilling injury. Keep improving...
64
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