The Effect of Diphenylamine-Treatment on the Chilling Injury of ‘Ya-Li’ Pears Stored
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The effect of the diphenylamine-treatment on the core browning and physiological changes of ‘Ya-Li’ pears stored at 0℃ were studied in this paper. The results showed that the fruits treated at 0℃ appeared serious core browning at early-period storage. The index of core browning at early-period storage decreased markedly after 60 d, the index of core browning of DPA-treated fruits was 0.233,and that of the control was 0.417; meanwhile, ethylene production was cut down,activity of PPO was restrained, content of phenolics was maintained and content of malondialdehyde was affected with diphenylamine-treatment.Keywords:
Diphenylamine
Browning
Malondialdehyde
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Internal browning (IB) and flesh leatheriness (mainly manifested as increased fruit firmness and decreased extractable juice rate) are major problems of loquat (Eriobotrya japonica Lindl.) fruit during cold storage. The effects of a postharvest application of 1-methylcyclopropene (1-MCP) on internal browning and quality in loquat fruit during storage at 5°C were investigated. Freshly harvested loquat fruit were exposed to 50 nl/L 1-MCP for 24 h at 20°C, and then stored for six weeks at 5°C. Changes in internal browning, polyphenol oxidase (PPO) activity, fruit firmness, extractable juice rate, total soluble solids (TSS) and total titratable acidity (TA) contents were monitored. The results showed that fruit internal browning was effectively controlled by 1-MCP for up to five weeks during storage at 5°C. Treatment with I-MCP inhibited PPO activity, which may account for inhibited internal browning. Increase in fruit firmness and decrease in extractable juice rate were significantly inhibited by 1-MCP treatment. Treatment with 1-MCP also arrested the decline in both TSS and TA contents. Thus, a postharvest application of I-MCP effectively reduced internal browning and maintained quality in cold-stored loquat fruit. These results suggest that 1-MCP may of commercial use to control internal browning and flesh leatheriness in loquat fruit during cold storage.
1-Methylcyclopropene
Browning
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The proline content,SOD,CAT,MDA content and relative conductivity of Ruaner pear were measured during the fresh,frozen and browning stage,in order to a preliminary discussion about physiological indexes changes at postharvest frozen storage process.The results showed that the proline content was increased from 0.88 μg/g in fresh stage to 1.58 μg/g in browning stage.The SOD and CAT activity was greatly increased from fresh stage to frozen stage,but this two protective enzyme activity became reduced to a minimum in browning stage.MDA content was rising along with the change of different periods.The data in browning became 1.03×10-3 μmol/g.Relative conductivity was increased from 82.73% in fresh stage to 98.14% in browning stage.
Browning
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Taking Housui pear fruit as test material,the effect of different ratio of O2∶CO2treatments on the browning of Housui pear fruit during storage(0±0.5)℃ was investigated by observing changes in respioratory intensity,ethylene production,elative electrical conductivity,MDA content,browning index,and the activities of polyphenol oxidase(PPO)and peroxidase(POD).The results showed that Housui pear was respiration climacteric fruit,appropriate ratio of O2∶CO2could reduce the growth of browning index.The times of peak occurrence of the activities of PPO and POD were postponed,the decomposition of phenolic compounds was inhibited,the formation of MDA was decreased,occurrence of browning of fruit was delayed,5% O2+1% CO2 had the best effect on inhibition of fruit browning.Phenolics content and PPO activity was highest in the peels,the second was the core,and at last the pulp,however,the activity of POD was skinfleshcore,but the skin and flesh browning were not happened during the storage.
Browning
Flesh
Climacteric
Catechol oxidase
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Browning
Malondialdehyde
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ZHONGHUASHOUTAO peach fruits (Prunus persica L.) were used to investigate its post harvest physiology and technology of storage,temperature regulation and chemical and CA and MA were used to inhibited the flesh browning of peach.The results showed that:the process of fruit senescence was very fast and the peak of respiration and ethylene release showed up on the seventh day at room temperature after harvest. The flesh browning rate of peach treated by 1.6g·m-3 1-MCP(1-methylcyclopropene) is 13.3% in 50 days at 3℃, however, the CA and control were 33.3% and 70%, respectively. 1-MCP as a new gaseous inhibitor of ethylene action will be available for inhibiting the flesh browning of peach in the future.
Browning
Flesh
Respiration rate
1-Methylcyclopropene
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チュウゴクナシ'鴨梨' (Pyrus ussuriensis Maxim. var. sinensis Kikuchi) 果実の貯蔵および流通技術の基礎資料を得る目的で, 0°, 5°, 10°および20°Cに貯蔵し, 低温障害の発生状況および貯蔵性を調査した.さらに, 温度コンディショニングの効果を調べ, 低温障害の発生機構についても考察を加えた.1. 5°Cおよび0°C貯蔵では果肉の褐変と水浸状症状として, 低温障害が発生した. 貯蔵期間の延長に伴って, いずれの貯蔵温度でも果心部の褐変がみられたが, 低温ほど早く現れた.2.果実の呼吸活性とエチレン生成量は貯蔵温度が低いほど, より強く抑制された. 20°Cの昇温後の呼吸活性は, 低温障害が発生しない間は20°C貯蔵果の値とほとんど同レベルになったが, 障害発生に伴って20°Cの値よりもかなり大きくなった.3.果肉の電解質漏出割合と低温障害の発生との間には関連性がみられ, 障害が激しいほど電解質漏出割合も大きかった.4. 5°C貯蔵での低温障害の発生は種々の温度コンディショニングにより明らかに抑制されたが, 3週間以上のコンディショニング時間が必要であった. コンディショニングによる低温障害抑制の機構は低温順化ではなく, ageの進行が主因であると推察された.5.温度コンディショニングにより, 貯蔵5か月後も良好な風味が保持された.
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Flesh browning has been a long-term problem during controlled atmosphere (CA) storage of many apple cultivars, including 'Empire'. This cultivar is susceptible to chilling injury, expressed as firm flesh browning, at storage temperatures close to 0°C and current recommendations are 1-2°C. In this study we have used 1-methycyclopropene (1-MCP) as a tool to investigate the role of ethylene in browning development. Inhibition of ethylene production by the fruit was associated with higher browning incidence at 3°C compared with 0.5°C. Browning of the flesh was greater at the stem end than at the calyx end of the fruit. No major differences in total phenolic concentrations were detected between untreated and 1-MCP treated apples at either storage temperature. Peroxidase (POX) activity was higher at 3°C than at 0°C, but not affected by 1-MCP treatment. However, involvement of polyphenoloxidase (PPO) activity in browning development was suggested by higher activity in flesh tissues of 1-MCP treated compared with untreated fruit at both storage temperatures. Postharvest treatments such as delayed CA, which decreased browning in untreated fruit, had no effect on browning in 1-MCP treated fruit. Overall, our results indicated inhibition of ethylene production in the fruit is associated with higher browning incidence at warmer storage temperatures and that effective postharvest treatments to decrease injury are difficult to identify.
Flesh
Browning
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The trial used Nanguo Pear as material,and studied the extent distributing and dynamic changing of major browning factor in the fruit during postharvest afterripening and storage. The result showed phenolic substance content and PPO activity distribute in the core were the most,that in the peel were the second,and that in the flesh were the least. The content of phenolic substance in Nanguo Pear went up during prophase of storage,and began to decrease after achieving the peak value. So was the PPO activity. The time of PPO activity reaching the peak value was the period when fruit began to appear browning,and the period when phenolic substance decreased in the gross. Browning degree had homologous relation to PPO activity and phenolic substance content.
Browning
Flesh
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SummarySummaryCore browning often occurs as a physiological disorder in 'Yali' pear (Pyrus bretschneideri Rehd.) and results in a high losses during storage. In this study, the effects of fumigation with nitric oxide (NO) gas on the incidence of core browning in 'Yali' pears during cold storage were investigated. 'Yali' pear fruit were treated with 0, 10, 20, or 30 µl l–1 NO at 25º ± 2ºC for 3 h under anaerobic conditions, then stored at 0º ± 1ºC under normal air for up to 120 d. The data showed that fumigation with 20 µl l–1 NO was most effective at suppressing core browning. Thereafter, treatment with 20 µl l–1 NO was used for comparisons with untreated control fruit in experiments to measure changes in total phenolics contents, polyphenol oxidase (PPO) activities, and the contents of glutathione (GSH), ascorbic acid (AsA), and NO in fruit core tissue during storage. The results showed that NO-fumigated fruit had lower PPO activity, but higher GSH and AsA contents in their core tissue compared with untreated control fruit. NO fumigation also maintained higher endogenous NO levels in core tissue after 60 d in storage, while the total phenolics contents of fruit remained at lower levels until day-100 of storage. These results indicate that the inhibitory effect of fumigation with20 µl l–1 NO on core browning was associated with its effects on reducing PPO activity and total phenolics contents, while maintaining the contents of GSH and AsA in core tissue of 'Yali' pear during cold storage.
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This experiment was carried out with browning caused by enzyme reaction of phenolics respiration rate,ethylene production,fruit color,quality and senescence of 'Whangkeumbae' pear fruit to study effects of different 1-MCP concentrations on browning inhibition,and value the effects of modified atmosphere packaging(MAP) on CO2 sensitivity of fruit treated with 1-MCP.The results showed that 0.5 μL·L-1 1-MCP treatment was more effective on browning inhibition compared to control,and occurred slight browning of fresh with 1.0 μL·L-1 1-MCP treatment.This study also showed that two concentrations of 1-MCP combined with MAP lead to browning of flesh and peel at different levels.1-MCP treatment combined with 0.02 mm PE bags was not suitable for storage of pear fruit.0.5 μL·L-1 1-MCP with unpackaged bag was recommended to storage of pear fruit.
Browning
Modified atmosphere
Flesh
Pera
Controlled atmosphere
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