Articles
HIGH O2 EFFECTS ON PEEL BROWNING AND PHENOLICS CHANGES IN LONGAN (DIMOCARPUS LONGAN LOUR.) FRUIT
Article number
857_47
Pages
389 – 394
Language
English
Abstract
The effects of high O2 atmosphere (HOA) on peel browning and phenolic metabolism in longan were examined.
Fruit cv.
Daw at the commercial ripe stage were held in controlled atmosphere (CA) chambers flushed with 50, 60, 70 or 80 kPa O2 (balance nitrogen) or air (control) at 4°C and 95% relative humidity.
Pericarp browning rapidly increased during storage accompanied by an increase in polyphenol oxidase (PPO) activity.
In contrast, phenylalanine ammonia lyase (PAL) activity decreased during storage.
The decrease in PAL activity in HOA was greater than in air.
CA storage in 70 kPa O2 reduced browning and PPO activity.
The phenolics content of HOA stored fruit was higher than in fruit stored in air as a consequence of the reduction in PPO activity.
Fruit cv.
Daw at the commercial ripe stage were held in controlled atmosphere (CA) chambers flushed with 50, 60, 70 or 80 kPa O2 (balance nitrogen) or air (control) at 4°C and 95% relative humidity.
Pericarp browning rapidly increased during storage accompanied by an increase in polyphenol oxidase (PPO) activity.
In contrast, phenylalanine ammonia lyase (PAL) activity decreased during storage.
The decrease in PAL activity in HOA was greater than in air.
CA storage in 70 kPa O2 reduced browning and PPO activity.
The phenolics content of HOA stored fruit was higher than in fruit stored in air as a consequence of the reduction in PPO activity.
Authors
S. Kaewsuksaeng, A. Uthairatanakij, S. Kanlayanarat
Keywords
longan, Dimocarpus longan Lour., pericarp browning, phenolics, polyphenol oxidase, phenylalanine ammonia lyase, superatmospheric oxygen
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