کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5133204 | 1492062 | 2017 | 6 صفحه PDF | دانلود رایگان |
- A negative correlation was found between the unsaturated/saturated fatty acid ratio and the degree of pear browning.
- The cell membrane degradated disrupting the cell compartmentalisation of fresh-cut pears, thus leading to browning.
- The stability of the cell membrane in the fresh-cut pears plays an important role in inhibiting browning.
Surface browning is an important cause of deterioration of fresh-cut fruit during postharvest handling. In this paper, four pear cultivars with different extents of natural browning were selected to analyse the factors involved in browning. The main results are as follows: the lipoxygenase (LOX) activity of 'Mantianhong' and 'Yali' pears was higher accompanied by a stronger degree of browning, while the LOX activity in 'Xueqing' and 'Xinli 7' pears was lower, with less browning. A higher unsaturated fatty acid ratio of pear resulted in reduced browning. The cell membranes disappeared 30Â min after being cut in 'Mantianhong' pear, which browns easily; however, the cell membranes were still intact 30Â min after being cut in 'Xueqing' pear, which does not brown easily. Therefore, it can be assumed that the stability of the cell membrane plays an important role in inhibiting browning of fresh-cut pears.
Journal: Food Chemistry - Volume 230, 1 September 2017, Pages 265-270