Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging

Soliva‐Fortuny, Robert; Biosca‐Biosca, Mireia; Grigelmo‐Miguel, Nuria; Martı́n-Belloso, Olga

doi:10.1002/jsfa.1209

Cited by 60 publications

(39 citation statements)

References 16 publications

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“…PPO was determined according to a published method (Soliva-Fortuny, Biosca-Biosca, Grigelmo-Miguel, & Martin-Belloso, 2002). Enzyme activity in crude PPO extract was assayed spectrophotometrically by adding 0.4 of 0.2 M catechol (Sigma-Aldrich) and 100 μL of extract to 5.5 mL phosphate buffer in a quartz cuvette of 1 cm path length.…”

Section: Measurement Of Color Polyphenol Oxidase Total Phenolics Tmentioning

confidence: 99%

Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp

Brannan

Gai

2017

JFR

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Polyphenol oxidase (PPO) activity values for pawpaw pulp during frozen storage were measured for the main effect of month of storage at three levels (0, 4, 8 months) and treatment at four levels (vacuum, air, ascorbic acid or n-acetylcysteine). A significant effect of treatment was observed in PPO activity (p<0.001). Post hoc analysis revealed no significant difference between samples that were vacuum packaged and those for which no attempt to exclude air was made. The addition of the two chemical browning inhibitors significantly lowered PPO activity. Ascorbic acid exhibited a significant 69% reduction in PPO activity compared to vacuum and air samples and n-acetylcysteine was significantly more effective than ascorbic acid and almost completely inhibited PPO activity compared to the vacuum and air samples. CIELAB tristimulous color values (L*, a*, b*) were used to generate the applied color values total color difference (E), browning index, hue and chroma in pawpaw pulp for the two main effects. Analysis of variance for the main effects showed significance for all seven color attributes at p<0.001. For the main effect of storage time, ANOVA showed significance during storage for all seven color attributes at p<0.001, indicating that there were color changes during storage. Pawpaw pulp samples at 8 months of storage were significantly darker (lower L*), more yellow (higher b*), more vivid (higher chroma), and had a higher browning index than the samples at 0 or 4 months of storage. For the main effect of treatment, ascorbic acid and n-acetylcysteine treatment produced pawpaw pulp that was significantly different than samples to which air was not excluded for all seven dependent color variables. Specifically, n-acetylcysteine and ascorbic acid produced pulp that was lighter (higher L*), less red (lower a*), and more yellow (higher b* and hue), more vivid (higher chroma), and exhibited more color difference (higher E). A strategy to inhibit enzymatic browning during frozen storage would be useful for the nascent pawpaw industry.

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Section: Measurement Of Color Polyphenol Oxidase Total Phenolics Tmentioning

confidence: 99%

Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp

Brannan

Gai

2017

JFR

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“…PPO activity was determined according to the method of Rocha and Morais (2001) and Soliva-Fortuny et al (2002). Enzyme activity was assayed spectrophotometrically by adding 3 ml of 0.6 M catechol (Sigma-Aldrich) and 75 μl of extract to a 4.5 ml quartz cuvette of 1 cm path length.…”

Section: Polyphenoloxidase Activity Measurementmentioning

confidence: 99%

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Chiabrando¹,

Giacalone²

2015

Quality Assurance and Safety of Crops & Foods

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“…Modified atmosphere packaging can be effective in delaying the physic-chemical changes and prolonging the shelf life of fresh cut fruits (Gorny et al, 2002;Oms-Oliu et al, 2008;Rojas-Grau et al, 2007;Soliva-Fortuny et al, 2002). Physiological stress as a consequence of processing, led up to a significant modification of the package gas composition.…”

Section: Changes In Headspace Gas Composition Of Fresh-cut Pearsmentioning

confidence: 99%

“…In strawberry, the application of (40-100%) O2 for 14 days caused an important increase in the contents of acetaldehyde and ethanol 12 . Increase in acetaldehyde and ethanol content has been associated with changes in undesired colour, texture and nutritional quality (Oms-Oliu et al, 2008;Pesis et al 2005;Soliva-Fortuny et al 2002;Soliva-Fortuny et al, 2003).…”

Section: Changes In Headspace Gas Composition Of Fresh-cut Pearsmentioning

confidence: 99%

“…Cut surface browning is caused in sliced pears by the action of polyphenol oxidase (PPO) on phenolic compounds (Amiot et al, 1995). PPO catalyses the hydroxylation of monophenols to o-diphenols (monophenolase activity) and the oxidation of o-diphenols to o-quinones (catecholase activity) in the presence of oxygen (Soliva-Fortuny et al, 2002). The quinones react nonenzymatically with amino acids and proteins leading to formation of brown (melanin), red or black pigments (Dong et al 2000).…”

Section: Introduction1mentioning

confidence: 99%

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Effect of low and superatmosferic O2 modified atmosphere on the quality of fresh-cut pears

Jandrić¹,

Soliva‐Fortuny²,

Oms‐Oliu³

et al. 2010

ATI

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The effect of low O2 and superatmosferic O2 atmospheres in combination with a dipping into N-acetyl-L-cysteine (NAC) and reduced glutathione (GSH) on fresh-like quality "Flor de Invierno" pears was studied. Changes in headspace gas composition, colour, firmness, acidity and soluble solids were examined. The fresh-cut pears were dipped into 0.75% (w/v) NAC and 0.75% (w/v) GSH aqueous solution and then packaged into polypropylene trays under low O2, superatmosferic O2 and traditional passive atmosphere (PA) conditions. Trays were stored at 4±0.5˚C and analyzed periodically during 28 days. Superatmosferic O2 atmosphere caused a stress in pears cells tissue leading to many contents of ethylene, acetaldehyde and ethanol and limiting shelf-life of pears up to 21 days. Because of complete inhibition of ethylene production, maintenance of initial colour, texture and acidity, a low O2 atmosphere was the most effective for fresh-cut pears quality preserving during 28 days of refrigerated storage.

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Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging

Cited by 60 publications

References 16 publications

Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp

Effect of Frozen Storage on Polyphenol Oxidase, Antioxidant Content, and Color of Pawpaw (Asimina Triloba [L.] Dunal) Fruit Pulp

Effect of essential oils incorporated into an alginate-based edible coating on fresh-cut apple quality during storage

Effect of low and superatmosferic O2 modified atmosphere on the quality of fresh-cut pears

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