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Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple

Year 2023, Volume: 7 Issue: 4, 798 - 806, 29.12.2023

Yağmur Olgaç Rezzan Kasım Mehmet Ufuk Kasım

https://doi.org/10.31015/jaefs.2023.4.10

Abstract

This study examined the effect of arginine treatments on the prevention of enzymatic browning in fresh-cut apples and pears. For this, 0, 25, 50, 75, and 100 mM, and 0-, 50-, 100-, and 200-mM arginine solutions were prepared for apples and pears, respectively. Slices of both fruits were dipped in these solutions for 5 min and dried for 20 min. Then, they were packaged and stored at 5±1oC temperature and 80-90% relative humidity for 18 days for pears and 12 days for apples. Browning index, color values, weight losses, firmness of slices, and total soluble solids were examined at three-day intervals during storage. The results showed that arginine treatment retarded the enzymatic browning of both apple and pear slices. While arginine suppressed browning at increasing doses, especially at 200 mM in pears, it retarded browning in apple slices at all concentrations. In addition, the fact that the L values were higher than the control and water control applications showed that both apple and pear slices remained lighter in color. Hue values supported both the L and browning index results. Arginine treatment decreased the weight loss; however, it did not affect the firmness of the slices. In addition, arginine treatments did not have a significant effect on the total soluble solid content of apple and pear slices.

Keywords

Arginine Browning Fresh cut Apple Pear Color

References

  • Babalar, M., Pirzad, F., Sarcheshmeh, M.A.A., Talaei, A., Lessani, H. (2018). Arginine treatment attenuates chilling injury of pomegranate fruit during cold storage by enhancing antioxidant system activity. Postharvest Biology and Technology, 137: 31-37. https://doi.org/10.1016/j.postharvbio.2017.11.012
  • Erbay, B., Demir, N. (2006). Prevention of browning in fresh cut fruits and vegetables (Taze kesilmiş meyve ve sebzelerde esmerleşmenin engellenmesi). Türkiye 9th Food Congress, 9: 24-26.
  • Hasan, M.U., Rehman, R.N.U., Malik, A.U., Haider, M.W., Ahmed, Z., Khan, A.S., Anwar, R. (2019). Pre-storage application of L-arginine alleviates chilling injury and maintains postharvest quality of cucumber (Cucumis sativus). J. Hort. Sci. Technol, 2: 102-108. https://doi.org/10.46653/jhst190204102
  • Kasım, M.U., Kasım, R. (2016). Taze Kesilmiş Ispanaklarda Farklı Dalga Boyundaki Ultraviyole Işınlarının Hasat Sonrası Kaliteye Etkisi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 26(3): 348-359.
  • Li, B., Ding, Y., Tang, X., Wang, G., Wu, S., Li, X., Huang, X., Qu, T., Chen, J, Tang, X. (2019). Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus). Food and Bioprocess Technology. 12(3):563-574. https//doi.org/10.1007/s11947-018-2232-0
  • Nilprapruck, P. (2020). Exogenous arginine treatment for inhibiting browning symptom and improving the quality of fresh-cut red cabbage. Asia-Pacific Journal of Science and Technology, 25(02): APST–25.
  • Prabasari, I., Utama, N.A., Wijayati, E.P., Hasanah, N.A.U., Riyadi, S., Hariadi, T.K. (2020). L-Arginine to inhibit browning on fresh-cut salacca (Salacca edulis Reinw). IOP Conference Series: Earth and Environmental Science, Volume 458, Second International Conference on Sustainable Agriculture 30-31 July 2019, Yogyakarta, Indonesia (IOP Conf. Ser.: Earth Environ. Sci. 458 012027) https://doi.org/10.1088/1755-1315/458/1/012027
  • Shan, B., Cai, Y.Z., Brooks, J.D., Corke, H. (2007). Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii):  Activity against Foodborne Pathogenic Bacteria. J. Agric. Food Chem. 2007, 55(14): 5484–5490. https://doi.org/10.1021/jf070424d
  • Shu, P., Min, D., Ai, W., Li, J., Zhou, J., Li, Z., Guo, Y. (2020). L-Arginine treatment attenuates postharvest decay and maintains quality of strawberry fruit by promoting nitric oxide synthase pathway. Postharvest Biology and Technology, 168: 111253. https://doi.org/10.1016/j.postharvbio.2020.111253
  • Valero, D., Martínez-Romero, D., Serrano, M., Riquelme, F. (1998). Influence of Postharvest Treatment with Putrescine and Calcium on Endogenous Polyamines, Firmness, and Abscisic Acid in Lemon (Citrus lemon L. Burm Cv. Verna). J. Agric. Food Chem. 1998, 46, 2102−2109. https://doi.org/10.1021/jf970866x
  • Wang, X., Gu, S., Chen, B., Huang, J., Xing, J. (2017). Effect of postharvest L-arginine or cholesterol treatment on the quality of green asparagus (Asparagus officinalis L.) spears during low temperature storage. Scientia Horticulturae, 225, 788-794. https://doi.org/10.1016/j.scienta.2017.07.058
  • Wang, J., Wang, Y., Li, Y., Yang, L., Sun, B., Zhang, Y., Xu, Y., Yan, X. (2023). L-Arginine Treatment Maintains Postharvest Quality in Blueberry Fruit by Enhancing Antioxidant Capacity during Storage. Journal of Food Scienci, 88:3666–3680. https://doi.org/10.1111/1750-3841.16710
  • Wills, R.B.H., Li, Y. (2016). Use of arginine to inhibit browning on fresh cut apple and lettuce. Postharvest Biology and Technology, 113: 66-68. https://doi.org/10.1016/j.postharvbio.2015.11.006

Year 2023, Volume: 7 Issue: 4, 798 - 806, 29.12.2023

Yağmur Olgaç Rezzan Kasım Mehmet Ufuk Kasım

https://doi.org/10.31015/jaefs.2023.4.10

Abstract

References

  • Babalar, M., Pirzad, F., Sarcheshmeh, M.A.A., Talaei, A., Lessani, H. (2018). Arginine treatment attenuates chilling injury of pomegranate fruit during cold storage by enhancing antioxidant system activity. Postharvest Biology and Technology, 137: 31-37. https://doi.org/10.1016/j.postharvbio.2017.11.012
  • Erbay, B., Demir, N. (2006). Prevention of browning in fresh cut fruits and vegetables (Taze kesilmiş meyve ve sebzelerde esmerleşmenin engellenmesi). Türkiye 9th Food Congress, 9: 24-26.
  • Hasan, M.U., Rehman, R.N.U., Malik, A.U., Haider, M.W., Ahmed, Z., Khan, A.S., Anwar, R. (2019). Pre-storage application of L-arginine alleviates chilling injury and maintains postharvest quality of cucumber (Cucumis sativus). J. Hort. Sci. Technol, 2: 102-108. https://doi.org/10.46653/jhst190204102
  • Kasım, M.U., Kasım, R. (2016). Taze Kesilmiş Ispanaklarda Farklı Dalga Boyundaki Ultraviyole Işınlarının Hasat Sonrası Kaliteye Etkisi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 26(3): 348-359.
  • Li, B., Ding, Y., Tang, X., Wang, G., Wu, S., Li, X., Huang, X., Qu, T., Chen, J, Tang, X. (2019). Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus). Food and Bioprocess Technology. 12(3):563-574. https//doi.org/10.1007/s11947-018-2232-0
  • Nilprapruck, P. (2020). Exogenous arginine treatment for inhibiting browning symptom and improving the quality of fresh-cut red cabbage. Asia-Pacific Journal of Science and Technology, 25(02): APST–25.
  • Prabasari, I., Utama, N.A., Wijayati, E.P., Hasanah, N.A.U., Riyadi, S., Hariadi, T.K. (2020). L-Arginine to inhibit browning on fresh-cut salacca (Salacca edulis Reinw). IOP Conference Series: Earth and Environmental Science, Volume 458, Second International Conference on Sustainable Agriculture 30-31 July 2019, Yogyakarta, Indonesia (IOP Conf. Ser.: Earth Environ. Sci. 458 012027) https://doi.org/10.1088/1755-1315/458/1/012027
  • Shan, B., Cai, Y.Z., Brooks, J.D., Corke, H. (2007). Antibacterial Properties and Major Bioactive Components of Cinnamon Stick (Cinnamomum burmannii):  Activity against Foodborne Pathogenic Bacteria. J. Agric. Food Chem. 2007, 55(14): 5484–5490. https://doi.org/10.1021/jf070424d
  • Shu, P., Min, D., Ai, W., Li, J., Zhou, J., Li, Z., Guo, Y. (2020). L-Arginine treatment attenuates postharvest decay and maintains quality of strawberry fruit by promoting nitric oxide synthase pathway. Postharvest Biology and Technology, 168: 111253. https://doi.org/10.1016/j.postharvbio.2020.111253
  • Valero, D., Martínez-Romero, D., Serrano, M., Riquelme, F. (1998). Influence of Postharvest Treatment with Putrescine and Calcium on Endogenous Polyamines, Firmness, and Abscisic Acid in Lemon (Citrus lemon L. Burm Cv. Verna). J. Agric. Food Chem. 1998, 46, 2102−2109. https://doi.org/10.1021/jf970866x
  • Wang, X., Gu, S., Chen, B., Huang, J., Xing, J. (2017). Effect of postharvest L-arginine or cholesterol treatment on the quality of green asparagus (Asparagus officinalis L.) spears during low temperature storage. Scientia Horticulturae, 225, 788-794. https://doi.org/10.1016/j.scienta.2017.07.058
  • Wang, J., Wang, Y., Li, Y., Yang, L., Sun, B., Zhang, Y., Xu, Y., Yan, X. (2023). L-Arginine Treatment Maintains Postharvest Quality in Blueberry Fruit by Enhancing Antioxidant Capacity during Storage. Journal of Food Scienci, 88:3666–3680. https://doi.org/10.1111/1750-3841.16710
  • Wills, R.B.H., Li, Y. (2016). Use of arginine to inhibit browning on fresh cut apple and lettuce. Postharvest Biology and Technology, 113: 66-68. https://doi.org/10.1016/j.postharvbio.2015.11.006
There are 13 citations in total.

Details

Primary Language English
Subjects Post Harvest Horticultural Technologies (Incl. Transportation and Storage)
Journal Section Research Articles
Authors

Yağmur Olgaç 0000-0001-6987-7052

Rezzan Kasım 0000-0002-2279-4767

Mehmet Ufuk Kasım 0000-0003-2976-7320

Publication Date December 29, 2023
Submission Date August 25, 2023
Acceptance Date October 1, 2023
Published in Issue Year 2023 Volume: 7 Issue: 4

Cite

APA Olgaç, Y., Kasım, R., & Kasım, M. U. (2023). Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple. International Journal of Agriculture Environment and Food Sciences, 7(4), 798-806. https://doi.org/10.31015/jaefs.2023.4.10
AMA Olgaç Y, Kasım R, Kasım MU. Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple. int. j. agric. environ. food sci. December 2023;7(4):798-806. doi:10.31015/jaefs.2023.4.10
Chicago Olgaç, Yağmur, Rezzan Kasım, and Mehmet Ufuk Kasım. “Arginine: A Useful Treatment to Delay Enzymatic Browning of Fresh-Cut Pear and Apple”. International Journal of Agriculture Environment and Food Sciences 7, no. 4 (December 2023): 798-806. https://doi.org/10.31015/jaefs.2023.4.10.
EndNote Olgaç Y, Kasım R, Kasım MU (December 1, 2023) Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple. International Journal of Agriculture Environment and Food Sciences 7 4 798–806.
IEEE Y. Olgaç, R. Kasım, and M. U. Kasım, “Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple”, int. j. agric. environ. food sci., vol. 7, no. 4, pp. 798–806, 2023, doi: 10.31015/jaefs.2023.4.10.
ISNAD Olgaç, Yağmur et al. “Arginine: A Useful Treatment to Delay Enzymatic Browning of Fresh-Cut Pear and Apple”. International Journal of Agriculture Environment and Food Sciences 7/4 (December 2023), 798-806. https://doi.org/10.31015/jaefs.2023.4.10.
JAMA Olgaç Y, Kasım R, Kasım MU. Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple. int. j. agric. environ. food sci. 2023;7:798–806.
MLA Olgaç, Yağmur et al. “Arginine: A Useful Treatment to Delay Enzymatic Browning of Fresh-Cut Pear and Apple”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 4, 2023, pp. 798-06, doi:10.31015/jaefs.2023.4.10.
Vancouver Olgaç Y, Kasım R, Kasım MU. Arginine: a useful treatment to delay enzymatic browning of fresh-cut pear and apple. int. j. agric. environ. food sci. 2023;7(4):798-806.
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