2011•Northern HorticultureRequires access

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

Keyi Li

Abstract

The browning and the enzymatic activity during storage at 2℃,6℃ and 10℃ were studied,in order to investigate the effects of low temperature on preservation and suitable storage temperature of fresh-cut'Gala'apples.The results showed that low temperature could delay the browning and senescence of fresh-cut apple by inhibitting the activity of PPO and POD.At the same time,it kept high quality of fresh-cut apple by restraining the increase of total phenolic contents,reduce the activity of PAL.Low-temperature injury occurred when fresh-cut'Gala'apples stored at 2℃,so it was suitable to store fresh-cut'Gala'apples at 6℃.

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