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2002•Xibei Nong-Lin Keji Daxue xuebao. Ziran kexue banRequires access

Studies on the biochemical characteristics of flesh browning of "Fuji" apple in storage

Kou Li

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Abstract

The influence of composed temperature and gas,such as 0 ℃,CO 240 mL/L;0 ℃,CO 240 mL/L;4 ℃,CO 240 mL/L and 4 ℃,CO 240 mL/L,on flesh browning was compared with only 0 and 4 ℃ storage as matching test,and the biochemical characteristics of 'Fuji' flesh browning were studied.The results indicated that when carbon dioxide is higher than 40 mL/L,the flesh browning will occur,PPO activitity,MDA content and relative conductivity will be increased notably and SOD activity,tannin content will be decreased sharply.

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What this paper is about

The influence of composed temperature and gas,such as 0 ℃,CO 240 mL/L;0 ℃,CO 240 mL/L;4 ℃,CO 240 mL/L and 4 ℃,CO 240 mL/L,on flesh browning was compared with only 0 and 4 ℃ storage as matching test,and the biochemical characteristics of 'Fuji' flesh browning were studied.The results indicated that when carbon dioxide is higher than 40 mL/L,the flesh browning will occur,PPO activitity,MDA content and relative conductivity will be increased notably and SOD activity,tannin content will be decreased sharply.

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Available abstract

The influence of composed temperature and gas,such as 0 ℃,CO 240 mL/L;0 ℃,CO 240 mL/L;4 ℃,CO 240 mL/L and 4 ℃,CO 240 mL/L,on flesh browning was compared with only 0 and 4 ℃ storage as matching test,and the biochemical characteristics of 'Fuji' flesh browning were studied.The results indicated that when carbon dioxide is higher than 40 mL/L,the flesh browning will occur,PPO activitity,MDA content and relative conductivity will be increased notably and SOD activity,tannin content will be decreased sharply.

Key concepts: Flesh, Browning, Chemistry, Tannin, Carbon dioxide, Food science, Horticulture, Botany

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