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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Browning
Flesh
Orchard
Malus
Controlled atmosphere
1-Methylcyclopropene
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Postharvest physiological brown of Hosui pear stored in different O2 and CO2 composition conditions.
Activities of two enzymes(peroxidase,polyphenol oxidase),and contents of malonaldehyde and total phenol of Hosui pear stored in different gas compositions were investigated to seek a effective measure,which could reduce brown of Hosui pear.Results showed no browning symptom appeared in fruit flesh during the whole storage (15 d).Peel of controlled atmosphere(CA)treatment and refrigerated fruits appeared browning symptom from 60 days of storage,no significant differences were observed in CA and refrigerated treatments for peel browning before 120 days of storage,while CA treatments could significantly alleviate the peel browning,inhibit PPO and POD activities and reduce total phenol content of fruit peel during 120～150 days of storage.CA treatment could postpone the time of core browning of fruit,and the CA storage at (8%～10%)O2+3% CO2 could inhibit core browning of fruit completely,in comparison with cold storage.CA treatment could also reduce PPO activity,decrease malonaldehyde and total phenol content of fruit core.The controlled atmosphere treatment of (8%～10%)O2+1% CO2 increased POD activity of fruit core,while the effect of (8%～10%)O2+3% CO2 treatment on POD activity were not significant.Therefore,controlled atmosphere storage alleviated organizational brown mainly through reducing activities of PPO,POD and total phenol content of fruit peel of Hosui pear,and the treatment of (8%～10%)O2+3% CO2 were more effective for controlling browning relative factors.
Browning
Controlled atmosphere
Modified atmosphere
Flesh
Catechol oxidase
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In order to inhibit the chilling injury and prolong the storage life,zhonghuashou peaches were treated with 1-MCP and ethanol,then stored at-1～0 ℃.The results showed that,300 μL/L ethanol,1 μL/L1-MCP significantly inhibited the flesh browning caused by chilling injury and had good effect on keeping taste,crispness and preventing woolliness.The browning was associated with the changes of PPO activity and total phenols.During storage,PPO activity first went up,then went down,a peak appeared.1-MCP and ethanol treatments reduced the rising slope compared with control,and retarded the time when peak value occurred.1-MCP and ethanol treatments also had good effects in keeping titratable acid and restrained the increase of malondialdehyde.
Browning
Titratable acid
Flesh
Malondialdehyde
Ethanol content
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According to analysis on changes of pectin,the activity of PG,total phenolics,and the activity of PPO of Suisho pear during the period of cold storage,the effect of 1-MCP on softening and browning of pear was studied.Results indicated that:Dealing Suisho pears with high concentration of 1-MCP,the soluble pectin increased,and the activity of PG was postponed;treated with the 1-MCP,the total phenolics of pear increased,and the activity of PPO was postponed,the effect of high concentration was better than the low ones.During the storage of Suisho pears,the biggest activity of PG appeared earlier than PPO,it′s concluded that during the storage of the pears,firstly,the softening of fruit caused the breakdown of cell tissue,lots of oxygen free radical was made,and accelerated the contact of the substrate,oxygen and PPO,then the browning of fruits was aggravated.
Browning
Pectin
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The polyphenol oxidase(PPO) activity,peroxidase(POD) activity,total phenolic content and malonaldehyde(MDA) content in different tissues of Hosui pear were determined at 30 d,60 d,90 d,120 d and 150 d of low temperature storage.Results showed that the browning indice of fruit peel and fruit core of Hosui pear were below 4% during 30-120 d storage,and the difference between them was not significant.During 120-150 d,the browning indice of fruit peel and fruit core increased obviously,and the browning index,polyphenol oxidase activity and malonaldehyde content of fruit core were significantly higher than those of fruit peel,however,the peroxidase activity and total phenolic content of fruit core were significantly lower than those of fruit peel.Fruit flesh had no browning symptom during the whole storage(0-150 d).
Browning
Flesh
Catechol oxidase
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The effects of slowly cooling treatment on browning index,respiration rate,ethylene production,senescence and browning factors of the fruit were studied,using Nanguo pear as material during cold storage. The result showed that,slowly cooling treatment increased respiration rate and ethylene production,strengthened total phenol content and relative penetration of membrane,raised PPO activity and SOD activity,delayed the decrease of SOD activity,inhabited the membrane lipid peroxidation,accumulation of MDA and browning incidence rate of Nanguo pear. At the same time,the maturity degrade of Nanguo pear after slowly cooling treatment was higher than ck and had the better flavor and commercial value.
Browning
Respiration rate
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Browning
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Diphenylamine metabolism and ethylene action were evaluated as factors influencing the development of 'Braeburn' apple internal browning and cavitation during cold storage. Apples treated with the antioxidant diphenylamine (DPA) and/or the ethylene action inhibitor 1-methylcyclopropene (1-MCP) were held at 1 degrees C for up to 6 months in air or a controlled atmosphere (CA) containing 1 kPa of O2 and 3 kPa of CO2. Cortex tissues from fruit without disorders as well as from symptomatic and asymptomatic areas of fruit with disorders were analyzed for DPA and DPA derivative content. Internal browning and cavities developed in control and 1-MCP-treated fruit stored in CA, whereas air-stored and CA fruit treated with DPA or with DPA and 1-MCP prior to storage did not develop disorders. Depending on the storage regimen and duration, less DPA was detected in 1-MCP-treated fruit. The 4-hydroxydiphenylamine (4OHDPA) content of control fruit decreased during air storage duration but increased between 2 and 4 months in CA storage. 4OHDPA content in 1-MCP-treated fruit increased with storage duration in CA but not air. N-Nitrosodiphenylamine (NODPA) was detected after 2 months in control fruit stored in air or CA and in 1-MCP-treated fruit stored in CA, and NODPA content in control fruit was higher compared to that in 1-MCP-treated fruit. Accumulation of 4-methoxydiphenylamine (4MeODPA) in control fruit stored in air increased with storage duration, but 4MeODPA content did not change in 1-MCP-treated fruit stored in air or CA. 2-Nitrodiphenylamine content was reduced by prestorage treatment with 1-MCP, but storage environment and duration had no effect on its accumulation. The results indicate that CA storage increases the risk of disorder development in 'Braeburn' apples, that DPA can prevent disorder development, and that the content of DPA and DPA derivatives is influenced by storage environment and ethylene action. A clear relationship between DPA derivative formation and storage conditions that promote internal browning was not apparent.
Diphenylamine
Browning
Controlled atmosphere
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