Correlation analysis of flesh browning between phenolic compound and relavent enzymatic activity in fruit of Pyrus pyrifolia

【Objective】The study was to reveal the internal mechanism of browning in Pyrus pyrifolia Nakai and to provide theoretical foundation for the cultivar selection and the browning control during processing and storage.【Method】With 11 pear cultivars('Whangkeumbae','Hosui',et al.) as the experimental materials,total phenol and phenolic compound contents,GSH content,PPO,SOD,CAT,PAL,and POD activities in fruit were analysed.【Result】The results showed that the enzymatic browning level exhibited remarkable difference among tested cultivars,and the browning of 'Xinxing' pear and 'Josengwhangkeum' was more severe while 'Qiuhuang' and 'Hosui' was less.Chlorogenic acid,violaquereitrin,(+)-catechin,gallic and caffeic acids were higher concentrated polyphenols in fruit.Total polyphenoics had the highest correlation with browning,followed by chlorogenic acid.Comparatively,(+)-catechin had the lowest correlation with browning.【Conclusion】The influence of the activity of enzymes related to fruit browning,phenolic composition and their contents on enzymatic browning varied in different varieties.The correlation between total phenol or chlorogenic acid and enzymatic browning of fruit was higher than that between enzymes and browning.