Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

Coseteng, M.Y.; Lee, C.Y.

doi:10.1111/j.1365-2621.1987.tb14257.x

Cited by 427 publications

(309 citation statements)

References 10 publications

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“…The PPO enzyme is found in virtually all plant tissues, and its activity depends on the species, growing conditions and maturation stage (CORREA et al, 2007). An increase in this enzyme activity was observed during the ripening of apples (COSETENG;LEE, 1987), as in the present study for bananas; this result was the opposite for jabuticabas (VIEITES et al, 2011) and avocados (VIEITES et al, 2012).…”

Section: Resultssupporting

confidence: 69%

Cold Tolerance of Banana Fruits of Different Cultivars

et al. 2016

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-The objective of this work was to evaluate the tolerance of fruits of different banana cultivars to low temperature storages. Fruits of the cultivars Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) and Caipira (AAA) were used. Clusters of three fruits were kept in cold storage for 7, 14 and 21 days, with average temperature of 10.53±0.37°C and relative humidity of 85%. Subsequently, the clusters were transferred to temperatures of 22±0.39°C and evaluated for 16 days. The fruits of all cultivars remained green after 21 days of storage at 10.53±0.37°C. Fruits of the cultivar Nanicão did not completely ripened after transferred to the 22°C storage, when stored for 7 days at low temperature. These fruits were firmer, with green peel and low soluble solids and titratable acidity. The fruits of all cultivars complete the ripening when transferred to room temperature after 21 days of cold storage. Chilling injuries increased with cold storage time in all cultivars. The cultivars Nanicão, Caipira and Maçã had more symptoms of chilling injury, while Prata and Vitória were more tolerant to the cold storage (10.53°C) for up to 21 days, showing normal ripening after transferred to the 22±0.39°C storage.Keywords: Musa spp. Chilling injury. Storage. Shelf life. TOLERÂNCIA AO FRIO DE FRUTOS DE DIFERENTES CULTIVARES DE BANANEIRASRESUMO -O objetivo deste trabalho foi avaliar a tolerância dos frutos de diferentes cultivares de bananeira a baixa temperatura de armazenamento. Foram utilizados frutos das bananas Nanicão (AAA), Prata (AAB), Vitória (AAAB), Maçã (AAB) e Caipira (AAA). Utilizaram-se buquês com três frutos, mantidos em câmara fria por 7, 14 e 21 dias, com temperatura média de 10,53±0,37°C e umidade relativa do ar de 85%. Posteriormente, os buquês foram transferidos para a temperatura de 22±0,39°C e avaliados por 16 dias. Os frutos dos cultivares estudados peraneceram verdes após 21 dias de armazenamento a 10,53±0,37°C. Frutos do Nanicão não completaram o amadurecimento após serem transferidos para a temperatura de 22°C, quando armazenados por 7 dias à baixa temperatura, apresentando frutos mais firmes, com casca verde, baixos teores de sólidos solúveis e acidez titulável. Após 21 dias de armazenamento refrigerado, os frutos de todos os cultivares completaram o amadurecimento, depois de transferidos para temperatura ambiente. Os danos por frio aumentaram com o avanço do tempo de armazenamento refrigerado, para todos os cultivares. Nanicão, Caipira e Maçã apresentaram sintomas mais evidentes de dano por frio. As bananas Prata e Vitória mostraram-se mais tolerantes ao armazenamento refrigerado na temperatura de 10,53°C por até 21 dias, exibindo amadurecimento normal após a transferência para a temperatura de 22°C.Palavras-chave: Musa spp. Injúria por frio. Armazenamento. Vida de prateleira.

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Section: Resultssupporting

confidence: 69%

Cold Tolerance of Banana Fruits of Different Cultivars

et al. 2016

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“…Por exemplo, em maçãs, há decréscimo da atividade da PPO com aumento da maturação (Coseteng & Lee, 1987), enquanto que para pêssegos (Bassi & Selli, 1990). Nesta pesquisa a condição de armazenamento foi determinante no perfil apresentado para a PPO durante o armazenamento.…”

Section: Resultsunclassified

Capacidade Anti Radical Livre E Qualidade Pós Colheita De Abacate ‘Hass’

Daiuto¹,

Cábia²,

Fumes³

et al. 2012

RBPA

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RESUMOObjetivou-se nesta pesquisa avaliar a capacidade antioxidante e qualidade do abacate 'Hass'. Os frutos foram mantidos sob temperatura ambiente (24 ± 1 ºC e 70±5% UR) e sob refrigeração em 10 ± 1 ºC e 90±5% UR e avaliados durante 21 dias. Determinou-se a perda de massa e taxa respiratória. As características físico químicas avaliadas foram acidez total titulável (ATT), sólidos solúveis totais (SS), ratio, pH, firmeza, atividade da enzima polifenoloxidase (PPO), coloração (L a* b*), fenólicos totais e atividade antioxidante por DPPH·. Nas duas condições de armazenamento o pico respiratório ocorreu no 12º dia Os frutos mantidos sob temperatura refrigerada apresentaram menor perda de massa e firmeza em relação àqueles em temperatura ambiente. Os valores de ATT diminuiram durante o armazenamento e os valores de pH permaneceram estáveis entre 6,8 e 7,1. A luminosidade manteve-se elevada (77,8 a 88,8%), observando-se diminuição dos componentes de cor verde e amarelo na polpa com o armazenamento. A atividade da PPO diminuiu durante o período de armazenamento para os frutos mantidos sob refrigeração, com tendência oposta àqueles mantidos em temperatura ambiente. Os valores de atividade antioxidante e conteúdo de fenólicos totais diminuíram do início ao fim do armazenamento. A atividade antioxidante por DPPH variou de 32,5 a 20,0%. Palavras-chave: Persea americana Mill., capacidade antioxidante, refrigeração, compostos fenólicos ANTI FREE RADICAL SCAVENGER ACTIVITY AND POSTHARVEST QUALITY OF 'HASS' AVOCADO ABSTRACTThe antioxidant capacity and quality of the avocado 'Hass' was evaluated. Fruits were maintained under room temperature (24 ± 1 ºC and 70±5% relative humidity), and under refrigeration (10 ± 1 ºC and 90±5% relative humidity) for a period of 21 days. Weight losses and respiratory rates were also evaluated. Both physical and chemical characteristics were determined: titratable acidity (ATT), total soluble solids (SS), ratio, pH, firmness, polyphenoloxidase (PPO) activity, coloration (L a* b*), total phenolic and antioxidant activity for DPPH·. In both storage conditions, the breathing pick happened on the 12th storage day. Fruits maintained under refrigerated temperature presented smaller mass loss and firmness than those stored under room temperature. The ATT content decreased during storage, whereas the pH values remained stable: between 6,8 and 7,1. Brightness remained high (77.8 to 88.8%), whereas a decrease in the pulp green and yellow color components, during storage, was observed. The PPO activity decreased during storage period in fruits maintained under refrigeration, with an opposed tendency for those maintained under room temperature. Antioxidant activity and the total phenolic content decreased from beginning to end of storage. The antioxidant activity for DPPH varied from 32.5 to 20.0%.

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“…The pH values of the samples were determined with the potentiometric method using a HI 9321 microprocessor pHmeter (COSETENG; LEE, 2006). Total acidity of the samples was determined according to TS 1125 in terms of malic acid (HOEHN et al, 2003).…”

Section: Methodsmentioning

confidence: 99%

Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012

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In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

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Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning

Cited by 427 publications

References 10 publications

Cold Tolerance of Banana Fruits of Different Cultivars

Cold Tolerance of Banana Fruits of Different Cultivars

Capacidade Anti Radical Livre E Qualidade Pós Colheita De Abacate ‘Hass’

Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

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