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Effects of heat treatment on browning and metabolism of phenolics in cold-stored eggplant fruits

Zhao Yun-feng

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Abstract

The effects of hot air treatment at 45 ℃ for 24 h on browning and metabolism of phenolics of eggplant fruit during cold storage were researched.The results indicated that heat treatment effectively controlled the increase in cell membrane permeability,reduced phenylalanine ammonialyase(PAL),polyphenol oxidase(PPO) and peroxidase(POD) activities,inhibited the decline in the accumulation of phenolic compounds,significantly delayed the rise of the degree of browning,thereby reducing the occurrence of browning.

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What this paper is about

The effects of hot air treatment at 45 ℃ for 24 h on browning and metabolism of phenolics of eggplant fruit during cold storage were researched.The results indicated that heat treatment effectively controlled the increase in cell membrane permeability,reduced phenylalanine ammonialyase(PAL),polyphenol oxidase(PPO) and peroxidase(POD) activities,inhibited the decline in the accumulation of phenolic compounds,significantly delayed the rise of the degree of browning,thereby reducing the occurrence of browning.

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Available abstract

The effects of hot air treatment at 45 ℃ for 24 h on browning and metabolism of phenolics of eggplant fruit during cold storage were researched.The results indicated that heat treatment effectively controlled the increase in cell membrane permeability,reduced phenylalanine ammonialyase(PAL),polyphenol oxidase(PPO) and peroxidase(POD) activities,inhibited the decline in the accumulation of phenolic compounds,significantly delayed the rise of the degree of browning,thereby reducing the occurrence of browning.

Key concepts: Browning, Polyphenol oxidase, Peroxidase, Chemistry, Point of delivery, Membrane permeability, Polyphenol, Cold storage

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