Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity

The effects of short-term anoxia pre-treatment on browning of fresh-cut Chinese water chestnut (CWC), stored at 4°C, in relation to antioxidant activity were investigated. CWC slices were exposed to pure N₂ for 4h and then stored at 4°C for 18d. Anoxia significantly inhibited browning of CWC slices during storage, accompanied by lower contents of malondialdehyde, H₂O₂, and lipoxygenase activity. Furthermore, anoxia induced the activities of superoxide dismutase and ascorbate peroxidase, which could benefit scavenging reactive oxygen species and alleviating lipid peroxidation. In addition, better maintenance of reducing power and free-radical-scavenging activities against α,α-diphenyl-β-picrylhydrazy (DPPH), superoxide anions and hydroxyl was observed in N₂-treated CWC slices, with higher phenolic compounds and ascorbic acid contents. Collectively, these finds suggest that N₂ pre-treatment enhanced enzymatic and non-enzymatic antioxidant activity in CWC slices, and thereby contributed to alleviating lipid peroxidation and maintenance of storage quality.