Fresh-cut artichokes were treated w

Fresh-cut artichokes were treated with cysteine in the form of aqueous solutions of l-cysteine hydrochloride
monohydrate at 0.5% (w/v) normal pH 2.2 adjusted to different pH values with NaOH (from 2 to 7).
General appearance and colour measurements during storage at 5 ◦C showed different degrees of suppression
of darkening on cut surfaces. Cysteine pre-treatments caused an increase in the yellow index
(b* value) of fresh-cut artichokes compared to untreated samples, which was more pronounced at lower
pH (47.9 versus the initial value of 28.3 after 1 day). Artichokes treated at lower pH values also had a
lower appearance score and higher PPO activity than artichokes treated at higher values, closer to neutrality.
Starting from 3 days of storage a negative correlation between solution pH and PPO activity was
also observed, that for artichokes treated with cysteine at pH 7 was lower than for control samples.
l-cysteine pre-treatments did not affect total phenolic content and antioxidant activity of fresh-cut artichokes,
which showed an increasing pattern after 8 days. These data may represent an important step in
prevention of browning in fresh-cut artichokes.

Results (English) 1:

Fresh-cut artichokes were treated with cysteine in the form of aqueous solutions of l-cysteine hydrochloridemonohydrate at 0.5w (w/v) normal pH 2.2 adjusted to different pH values with NaOH (from 2 to 7).General appearance and colour measurements during storage at 5 ◦C showed different degrees of suppressionof darkening on cut surfaces. Cysteine pre-treatments caused an increase in the yellow index(b * value) of fresh-cut artichokes compared to untreated samples, which was more pronounced at lowerph (47.9 versus the initial value of 28.3 after 1 day). Artichokes treated at lower pH values also had alower appearance score and higher PPO activity than artichokes treated at higher values, closer to neutrality.Starting from 3 days of storage a negative correlation between solution pH and PPO activity wasalso observed, that for artichokes treated with cysteine at pH 7 was lower than for control samples.l-cysteine pre-treatments did not affect total phenolic content and antioxidant activity of fresh-cut artichokes,which showed an increasing pattern after 8 days. These data may represent an important step inprevention of browning in fresh-cut artichokes.

Results (English) 3:

鲜切菊芋是在0.5%的L-半胱氨酸盐酸盐一水合物
水溶液形式的半胱氨酸治疗（w/v）正常的pH值为2.2的NaOH调节不同pH值（从2到7）。
一般的外观和颜色测量在储存过程中的5◦C表现出不同程度的加深对切割表面抑制
。半胱氨酸预处理引起的黄色指数增加
（b*值）对鲜切菊芋未经处理的样品相比，这是更为明显的低
pH值（47.9和28.3的初始值后1天）。朝鲜蓟处理在较低的pH值也有
下外观评分高PPO活性比朝鲜蓟治疗值越高，接近中性。
从贮存3天呈负相关，溶液的pH值和PPO活性之间
也观察到，这与在pH值为7的半胱氨酸处理洋蓟明显低于对照样品。
L-半胱氨酸预处理不影响鲜切菊芋的抗氧化活性与总酚含量，
呈上升模式后8天。这些数据可能是一个重要的步骤，
褐化的防止鲜切菊芋。