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KMID : 0903619990400050567
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Journal of the Korean Society for Horticultural Science
1999 Volume.40 No. 5 p.567 ~ p.570
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Carbon Dioxide-induced Flesh Browning Development as Related to Phenolic Metabolism in ´ Niitaka ´ Pear during Storage
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Abstract
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Fruits of ´Niitaka´ pear were kept in atmospheres of air or CA (2% O₂, 2% O₂+2.5% CO₂, and 2% O₂+5% CO₂) at 0℃ and 5℃ for 24 weeks. Flesh browning (CO₂ injury) was induced at the end of storage period and reached 25.0 and 29.2% when fruits were stored in 2% O₂+2.5% or 5% CO₂ at 5℃, respectively. Hunter ´a´ value and browning potential (BP) of flesh significantly increased with increasing flesh browning. Polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) and cinnamate 4-hydroxylase (CA4H) activity in the flesh were considerably higher in fruits stored in 2% O₂+2.5% or 5% CO₂ than air or 2% O₂ at 5℃, but there was no difference in these enzyme activity at 0℃. Contents of total phenolics in flesh significantly increased with enriched CO₂ atmospheres. Flesh browning induced by CO₂ treatment was closely related to PPO and PAL activity in ´Niitaka´ pear.
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KEYWORD
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