High O2 effects on peel browning and phenolics changes in longan (Dimocarpus longan Lour.) fruit

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Publication Details

Author list: Kaewsuksaeng S., Uthairatanakij A., Kanlayanarat S.

Publisher: International Society for Horticultural Science (ISHS)

Publication year: 2010

Volume number: 857

Start page: 389

End page: 394

Number of pages: 6

ISBN: 9789066051799

ISSN: 0567-7572

eISSN: 2406-6168

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-77957191346&doi=10.17660%2fActaHortic.2010.857.47&partnerID=40&md5=d3f5a460eac8ac1393584ad58790b79d

Languages: English-Great Britain (EN-GB)

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Abstract

The effects of high O2 atmosphere (HOA) on peel browning and phenolic metabolism in longan were examined. Fruit cv. Daw at the commercial ripe stage were held in controlled atmosphere (CA) chambers flushed with 50, 60, 70 or 80 kPa O2 (balance nitrogen) or air (control) at 4ฐC and 95% relative humidity. Pericarp browning rapidly increased during storage accompanied by an increase in polyphenol oxidase (PPO) activity. In contrast, phenylalanine ammonia lyase (PAL) activity decreased during storage. The decrease in PAL activity in HOA was greater than in air. CA storage in 70 kPa O2 reduced browning and PPO activity. The phenolics content of HOA stored fruit was higher than in fruit stored in air as a consequence of the reduction in PPO activity.

Keywords

Dimocarpus longan Lour., Pericarp browning, Superatmospheric oxygen