Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”
Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach “Okayama PEH7”
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DOI：
10.1080/09168451.2016.1234926
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发表时间：
2017-01
期刊：
影响因子：
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通讯作者：
Naoki Yokotani;M. Uraji;Miyuki Hara;Seisuke Hihara;T. Hatanaka;K. Oda
中科院分区：
文献类型：
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作者：
Naoki Yokotani;M. Uraji;Miyuki Hara;Seisuke Hihara;T. Hatanaka;K. Oda
桃子去皮或切割后，果肉会变成褐色，失去吸引力。最近开发的品种冈山 PEH7 与包括冈山 PEH8 在内的其他日本品种不同，其褐变潜力较低。由冈山 PEH7 果肉制备的匀浆在褐变反应过程中的变红程度显着减少。与Okayama PEH8相比，Okayama PEH7的可溶性酚类化合物较少，多酚氧化酶活性较高。即使将冈山 PEH7 制备的苯酚与冈山 PEH8 的粗提物一起孵育，也观察到褐变减少，这表明苯酚降低了冈山 PEH7 的褐变潜力。冈山PEH7中绿原酸及其异构体的含量约为冈山PEH8的十分之一。向冈山 PEH7 匀浆中外源添加绿原酸增加了褐变潜力并明显增强了变红。这些结果表明，冈山 PEH7 果肉褐变减少是由于绿原酸积累缺陷所致。图解摘要 由于绿原酸积累缺陷，冈山 PEH7 的果肉匀浆在褐变反应过程中变红程度较低。
In peaches, fruit flesh browns unattractively after peeling or cutting. A recently developed cultivar, Okayama PEH7, was distinct from other Japanese cultivars, including Okayama PEH8, with respect to its reduced browning potential. Homogenate prepared from Okayama PEH7 flesh had significantly less reddening during the browning reaction. Okayama PEH7 had less soluble phenolic compounds and higher polyphenol oxidase activity than Okayama PEH8. Reduced browning was observed even when phenols prepared from Okayama PEH7 were incubated with crude extract from Okayama PEH8, suggesting that phenols lower the browning potential of Okayama PEH7. In Okayama PEH7, contents of chlorogenic acid and its isomers were about one-tenth compared to Okayama PEH8. Exogenous addition of chlorogenic acid to Okayama PEH7 homogenate increased the browning potential and visibly enhanced reddening. These results indicate that the reduced browning of Okayama PEH7 flesh is due to a defect in chlorogenic acid accumulation. Graphical abstract Flesh homogenate of Okayama PEH7 had less reddening during the browning reaction owing to a defect in chlorogenic acid accumulation.