Effect of High-pressure Carbon Dioxide Processing on Fresh-cut Chinese Water Chestnut Browning

In order to prolong the storage period of fresh-cut Chinese Water Chestnut (CWC), the inhibitory effect of high-pressure carbon dioxide treatment on browning of fresh-cut CWC was studied in this paper. Fresh-cut CWC were treated with HPCD (1, 2, 4 MPa, 31 ℃, 5 min), and then storage at 4 ℃ for 8 d. The color, hardness, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, phenylalanine ammonia-lyase (PAL) activity and polyphenols were measured during storage. The results showed that the browning of fresh-cut CWC can be effectively inhibited by 2 MPa and 4 MPa treatment, while the hardness reduction can be slowed down by 2 MPa treatment to a greater extent. Compared with the control group, different treatments could activate activity of PPO and POD of fresh-cut CWC, inhibit PAL activity, and inhibit the accumulation of polyphenols. Therefore, the 2 MPa treatment group had the best effect, and PAL activity and polyphenol content decreased by 59.1% and 46.1%, respectively compared with the control group on 4^th day. It can provide a reference for the application of HPCD technology in inhibiting browning of fresh-cut fruits and vegetables.