Anti-browning effects of citronellal on fresh-cut taro (Colocasia esculenta) slices under cold storage condition

The browning on the cut surface is a big problem reducing quality of fresh-cut taro (FCT), which causes severe postharvest losses and may raise environmental impacts. Citronellal (CA) natural compound in several aromatic plants. This study investigated effects CA treatments different concentrations (0.2, 0.5, 1 mL/L) FCT under cold storage at 5°C. results indicated that low-dose (0.2 treatment showed best anti-browning effects, reflecting maintained L * values but reduced , b index by during storage. A repeated experiment using 0.2 mL/L confirmed fine again. Furthermore, markedly contents total phenolic compounds soluble quinones, restrained activities phenylalanine ammonia lyase, peroxidase polyphenol oxidase, down-regulated gene expression 18 browning-related enzymes FCT. These together strongly demonstrate validity prevention. Given existing plants, low concentration possesses strong also inhibitory pathogens, implying its application has potentiality to preserve high produce for processing Moreover, significantly decreased malondialdehyde lipoxygenase activity. Correlation analysis lipid peroxidation cell membrane was mostly correlated with browning. suggest possible reason browning, part, through alleviating membrane. Overall, our novel mitigator condition.