Effect of 1-MCP Treatment on Browning of Fresh-Cut Taro

In order to control the browning of fresh-cut taro and extend its shelf life, the effect of 10 μL/L 1-methylcyclopropene(1-MCP) treatment on the color and browning of taro during storage at 4 ℃ was studied. Results showed that 10 μL/L 1-MCP treatment could delay the decrease of L* and inhibit the increases of phenylalanineammonialyase(PAL), polyphenol oxidase(PPO), peroxidase(POD) and lipoxidase(LOX) activities and the accumulation of total phenols, therefore inhibiting the browning of fresh-cut taro. However, control samples indicated accelerated accumulation of browning substrates and a prompt increase in the activities of browning-related enzymes. Moreover, the completeness of the cell membrane was damaged and a significantly higher degree of browning was observed.