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KMID : 0903619750160010001
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Journal of the Korean Society for Horticultural Science
1975 Volume.16 No. 1 p.1 ~ p.25
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Studies on the Causal Factors of Skin Browning During Storage and its Control Method in Imamura - Aki Pear (Pyrus Serotina Rehder)
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Abstract
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The causal agent mostly responsible fur the skin browning disorder in Imamura-aki pear was found to be polyphenol in the fruit. Polyphenol, under certain conditions, induced skin browning by the activating of polyphenol oxidase. A remarkable decrease of total polyphenol content was observed in the affected area of the fruit. The high relative humidity caused an increase in polyphenol content and intensified the activity of polyphenol oxidase, thus resulted in developing skin browning disorder. Various storage temperatures seemed to have no effect on the development of disorder. The disorder can be successfully controlled by increasing in potassium fertilization, by harvesting of fruit 15 days after the removal of fruit-covered paper bag in order to expose the fruit to the open air in thereafter, and by storing of fruit at around 80 percent relative humidity.
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