Biochemical Basis of CO2-Related Internal Browning Disorders in Pears (Pyrus communis L. cv. Rocha) during Long-Term Storage

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Deuchande, T (Author) Other; Larrigaudiere, C (Author) Other; Gine Bordonaba, J (Author) Other; Carvalho, SMP (Author) FCUP; Vasconcelos, MW (Author) Other

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 64

Pages: 4336-4345

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 14 Citations

Scopus - 17 Citations

Other information

Authenticus ID: P-00K-HTS

DOI: 10.1021/acs.jafc.6b00740

Abstract (EN): This study aimed at understanding the biochemical basis of internal browning disorders (IBDs) in 'Rocha' pear. For this purpose, the effects of storage under normal controlled atmosphere (CA) (3 kPa of O-2 + 0.5 kPa of CO2) and IBD-inducing CA (1 kPa of O-2 + 10 kPa of CO2) on the antioxidant and fermentative metabolisms and polyphenol oxidase (PPO) activity and phenolics concentration were studied. The higher IBD incidence in high CO2-stored fruits was positively correlated with fermentative metabolites and negatively with ascorbate and H2O2 concentrations, and it was linked to PPO activation. These results indicate that both the antioxidant and fermentative metabolisms are involved in the occurrence of IBD in 'Rocha' pear. From the integration of the biochemical and enzymatic data, a schematic model illustrating the effects of high CO2 and low O-2 in 'Rocha' pears during long-term storage was constructed.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10