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2011•Xibei Linxueyuan xuebaoRequires access

Effects of Storage Temperature on Browning of Fresh-cut 'Fuji' Apples

Xin Fu-cun

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Abstract

The effects on browning and the enzymatic activity of fresh-cut 'Fuji' apples during the storage at 2℃,6℃and 10℃,respectively were investigated.The results showed that low temperature could delay the browning and senescence of fresh-cut apple by inhibiting the activities of PPO and POD.At the same time,it kept high quality of fresh-cut apple by restraining the increase of MDA and total phenolic contents,reducing the activity of PAL.Under 6℃,the occurrence of browning could be effectively suppressed and the damage of fresh-cut 'Fuji' apple could also be lowered,which maintained the quality of fresh-cut fruit appearance.

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What this paper is about

The effects on browning and the enzymatic activity of fresh-cut 'Fuji' apples during the storage at 2℃,6℃and 10℃,respectively were investigated.The results showed that low temperature could delay the browning and senescence of fresh-cut apple by inhibiting the activities of PPO and POD.At the same time,it kept high quality of fresh-cut apple by restraining the increase of MDA and total phenolic contents,reducing the activity of PAL.Under 6℃,the occurrence of browning could be effectively suppressed and the damage of fresh-cut 'Fuji' apple could also be lowered,which maintained the quality of fresh-cut fruit appearance.

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Available abstract

The effects on browning and the enzymatic activity of fresh-cut 'Fuji' apples during the storage at 2℃,6℃and 10℃,respectively were investigated.The results showed that low temperature could delay the browning and senescence of fresh-cut apple by inhibiting the activities of PPO and POD.At the same time,it kept high quality of fresh-cut apple by restraining the increase of MDA and total phenolic contents,reducing the activity of PAL.Under 6℃,the occurrence of browning could be effectively suppressed and the damage of fresh-cut 'Fuji' apple could also be lowered,which maintained the quality of fresh-cut fruit appearance.

Key concepts: Browning, Point of delivery, Horticulture, Chemistry, Food science, Biology

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