Internal browning disorder of eight pear cultivars affected by bioactive constituents and enzyme activity
Internal browning disorder of eight pear cultivars affected by bioactive constituents and enzyme activity
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DOI：
10.1016/j.foodchem.2016.03.022
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发表时间：
2016-08-15
期刊：
影响因子：
8.8
通讯作者：
Moradi, Samira
中科院分区：
文献类型：
--
作者：
Saba, Mahmoud Koushesh;Moradi, Samira
内部布朗宁（IB）是梨的一种病害，在一些品种中经常观察到。本研究对梨果实贮藏成熟过程中的生化变化和内毒素紊乱进行了研究。八个梨品种收获和储存在1摄氏度长达90天。贮藏期间测定了贮藏过程中内毒素、多酚氧化酶（PPO）、过氧化物酶（POX）和超氧化物歧化酶（SOD）活性。随着贮藏时间的延长，IB含量逐渐增加，但品种间的感病性不同。在贮藏过程中，抗坏血酸（AA）、抗氧化能力（AC）和SOD活性下降，而POX活性上升，但品种间变化幅度不同。不同梨品种贮藏过程中总酚和总黄酮含量不同，其中‘巴希’品种贮藏过程中总酚和总黄酮含量最高。果实IB与PPO活性呈正相关，与TP、AC、AA呈负相关。(C)2016爱思唯尔有限公司版权所有
Internal browning (IB) is a disorder in pears that is frequently observed in some cultivars. The present research was carried out to study biochemical changes and IB disorder of pear fruit during storage and ripening. Eight pear cultivars harvested and stored at 1 degrees C up to 90 days. IB incidence, some bioactive compounds, polyphenol oxidase (PPO), peroxidase (POX), and superoxide dismutase (SOD) enzymes activities were measured during storage. IB increased during storage time but the susceptibility of cultivars was different. The ascorbic acid (AA), antioxidant capacity (AC) and SOD activity decreased while POX activity increased during storage but the rate of changes were different in studied cultivars. Total phenol (TP) and total flavonoid (TF) average content varied among pear cultivars and the highest TP and TF were observed in 'Bakhi' cultivars during storage. Fruit IB had positive correlation with the PPO activity, but negative correlation with TP, AC and AA. (C) 2016 Elsevier Ltd. All rights reserved.