Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Possible physiological mechanism of exogenous vitamin E influencing shelf life, physicochemical quality, and microorganism of fresh-cut water chestnuts

Haixia Ye

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Jinmin Wen,

Jinmin Wen

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Shiyun Wang,

Shiyun Wang

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Ying Zhang,

Ying Zhang

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Bingbing Wu,

Bingbing Wu

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Siwei Liu,

Siwei Liu

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Xinru Chen,

Xinru Chen

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Yongqian Xiao,

Yongqian Xiao

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Chengtao Wang,

Chengtao Wang

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Contribution: Funding acquisition, Supervision

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Jianjun Hou,

Jianjun Hou

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Funding acquisition, Supervision

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Ming Ni,

Ming Ni

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Data curation, Resources, Validation, Visualization

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Xian Xia,

Xian Xia

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Funding acquisition, Investigation, Writing - review & editing

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Yulin Li,

Corresponding Author

Yulin Li

[email protected]

orcid.org/0000-0002-8339-3780

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Correspondence

Yulin Li, Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, 11 Cihu Road, Huangshi 435002, China.

Email: [email protected]

Contribution: Conceptualization, Funding acquisition, Methodology, Supervision, Writing - review & editing

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Haixia Ye,

Haixia Ye

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Jinmin Wen,

Jinmin Wen

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Shiyun Wang,

Shiyun Wang

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Ying Zhang,

Ying Zhang

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Bingbing Wu,

Bingbing Wu

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Siwei Liu,

Siwei Liu

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Xinru Chen,

Xinru Chen

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Yongqian Xiao,

Yongqian Xiao

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Formal analysis

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Chengtao Wang,

Chengtao Wang

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Contribution: Funding acquisition, Supervision

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Jianjun Hou,

Jianjun Hou

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Funding acquisition, Supervision

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Ming Ni,

Ming Ni

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Data curation, Resources, Validation, Visualization

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Xian Xia,

Xian Xia

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Contribution: Funding acquisition, Investigation, Writing - review & editing

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Yulin Li,

Corresponding Author

Yulin Li

[email protected]

orcid.org/0000-0002-8339-3780

Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization (Hubei Normal University), Huangshi, 435002 China

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China

Hubei Engineering Research Center of typical wild vegetables Breeding and Comprehensive Utilization Technology (Hubei Normal University), Huangshi, 435002 China

Correspondence

Yulin Li, Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, 11 Cihu Road, Huangshi 435002, China.

Email: [email protected]

Contribution: Conceptualization, Funding acquisition, Methodology, Supervision, Writing - review & editing

Search for more papers by this author

First published: 08 January 2022

https://doi.org/10.1111/jfpp.16372

Citations: 3

Haixia Ye, Jinmin Wen, Shiyun Wang, Ying Zhang, Bingbing Wu, Siwei Liu and Xinru Chen contributed equally to this study and can be considered co-first authors.

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Abstract

Prolonging shelf life of fresh-cut water chestnuts (FCWC) by vitamin E (vit E) was investigated. Browning degree, decay degree, and edible quality (EQ) of FCWC were evaluated as evaluation indexes of shelf life. Meanwhile, total soluble solids concentration, titratable acid (TA) concentration, ascorbic acid (AA) concentration, hardness, ethylene concentration, polyphenol oxidase (PPO) activity, peroxidase (POD) activity, total phenols (TP) concentration, counts of thermophilic bacteria, yeasts, and molds colonies were analyzed. Shelf life of FCWC could be prolonged for 4 days by soaking them in 0.04% (v v⁻¹) vit E anhydrous ethanol (1% [v v⁻¹]) solution for 30 min. Vit E probably inhibited the increasing of PPO and POD activities, and the declining of TP concentration and hardness. Vit E had little effect on counts of thermophilic bacteria, yeasts, and molds colonies of FCWC. These results indicated that vit E could prolong shelf life of FCWC.

Novelty impact statement

Vitamin E (vit E) extents shelf life of fresh-cut water chestnuts for 4 days.
Vit E inhibits browning by reacting with oxygen or by reducing polyphenol oxidase and peroxidase activities.
Vit E has no effect on total soluble solids, titratable acid, ascorbic acid, and ethylene concentration.

CONFLICT OF INTERESTS

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

AUTHOR CONTRIBUTIONS

Haixia Ye: Formal analysis. Shiyun Wang: Formal analysis. Jinmin Wen: Formal analysis. Ying Zhang: Formal analysis. Bingbing Wu: Formal analysis. Siwei Liu: Formal analysis. Xinru Chen: Formal analysis. Yongqian Xiao: Formal analysis. Chengtao Wang: Funding acquisition; project administration; supervision. Jianjun Hou: Funding acquisition; project administration; supervision. Ming Ni: Data curation; resources; validation; visualization. Xian Xia: Funding acquisition; investigation; writing – review and editing. Yulin Li: Conceptualization; funding acquisition; methodology; project administration; supervision; writing – review and editing.

Open Research

DATA AVAILABILITY STATEMENT

All data are available.

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Possible physiological mechanism of exogenous vitamin E influencing shelf life, physicochemical quality, and microorganism of fresh-cut water chestnuts

Abstract

Novelty impact statement

CONFLICT OF INTERESTS

AUTHOR CONTRIBUTIONS

Open Research

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Citing Literature

References

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Possible physiological mechanism of exogenous vitamin E influencing shelf life, physicochemical quality, and microorganism of fresh-cut water chestnuts

Abstract

Novelty impact statement

CONFLICT OF INTERESTS

AUTHOR CONTRIBUTIONS

Open Research

DATA AVAILABILITY STATEMENT

REFERENCES

Citing Literature

References

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