Study on the mechanism of NaCl treatment delaying browning of fresh-cut Pueraria

The effect of NaCl treatment on the inhibition of browning of fresh-cut Pueraria was studied in this paper,fresh-cut Pueraria were dipped into 0.1 mol/L NaCl solution respectively for 25 min and then were drained and packed with polyethylene and stored at constant temperature 5 ℃,physiological indexes related to fruit quality were evaluated. The results showed that,compared with the control group,the browning of fresh-cut Pueraria was inhibited to some degree by dealing with 0.1 mol/L NaCl. Total phenol content,and accumulation of malondialde were reduced,and the activity of PPO,POD and PAL were inhibited,thus delayed the browning of fresh-cut Pueraria.The browning of fresh-cut Pueraria was obviously correlated with total phenol content(p<0.01)and activity of PAL(p<0.05)and POD(p<0.05).Besides,the treatment of 0.1 mol/L NaCl could reduce the loss of nutrients by maintaining high content of total flavonoid.