Biochemical Basis of CO2-Related Internal Browning Disorders in Pears (Pyrus communis L. cv. Rocha) during Long-Term Storage

详细信息    查看全文

• 作者：Teresa Deuchande ; Christian Larrigaudière ; Jordi Giné-Bordonaba ; Susana M. P. Carvalho ; Marta W. Vasconcelos
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：June 1, 2016
• 年：2016
• 卷：64
• 期：21
• 页码：4336-4345
• 全文大小：469K
• 年卷期：0
• ISSN：1520-5118

文摘

This study aimed at understanding the biochemical basis of internal browning disorders (IBDs) in ‘Rocha’ pear. For this purpose, the effects of storage under normal controlled atmosphere (CA) (3 kPa of O₂ + 0.5 kPa of CO₂) and IBD-inducing CA (1 kPa of O₂ + 10 kPa of CO₂) on the antioxidant and fermentative metabolisms and polyphenol oxidase (PPO) activity and phenolics concentration were studied. The higher IBD incidence in high CO₂-stored fruits was positively correlated with fermentative metabolites and negatively with ascorbate and H₂O₂ concentrations, and it was linked to PPO activation. These results indicate that both the antioxidant and fermentative metabolisms are involved in the occurrence of IBD in ‘Rocha’ pear. From the integration of the biochemical and enzymatic data, a schematic model illustrating the effects of high CO₂ and low O₂ in ‘Rocha’ pears during long-term storage was constructed.