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

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.