Effects of exogenous ethylene and 1- MCP pre- treatment on enzymatic browning of fresh- cut potato tubers

Potatoes were treated by exogenous ethylene,1- MCP,and ethylene + 1- MCP,respectively.The changes of color parameters( L*,a*,b*),browning degree and activities of related enzymes in fresh- cut potato were used to evaluate the influence of each treatment on browning reaction.The results showed that exogenous ethylene treatment increased the respiration,browning degree and the activities of PPO and POD,while those above parameters showed a decreased trend by 1- MCP treatment.Both exogenous ethylene and 1- MCP treatment could decrease the activity of PAL. Compared with the PAL activity of control( 118.13 U),the PAL activity of potatoes treated by exogenous ethylene and 1- MCP were 102.71 U and 82.08 U,reduced 13.1% and 30.5% respectively.In conclusions,pretreatment of exogenous ethylene induced the browning of fresh- cut potato. However,the application of 1- MCP could inhibit or retard this negative effect of ethylene.