Journal
FOOD CHEMISTRY
Volume 205, Issue -, Pages 257-263Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.03.022
Keywords
Antioxidant capacity; Pear disorder; Cold storage; Ascorbic acid
Funding
- University of Kurdistan
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Internal browning (IB) is a disorder in pears that is frequently observed in some cultivars. The present research was carried out to study biochemical changes and IB disorder of pear fruit during storage and ripening. Eight pear cultivars harvested and stored at 1 degrees C up to 90 days. IB incidence, some bioactive compounds, polyphenol oxidase (PPO), peroxidase (POX), and superoxide dismutase (SOD) enzymes activities were measured during storage. IB increased during storage time but the susceptibility of cultivars was different. The ascorbic acid (AA), antioxidant capacity (AC) and SOD activity decreased while POX activity increased during storage but the rate of changes were different in studied cultivars. Total phenol (TP) and total flavonoid (TF) average content varied among pear cultivars and the highest TP and TF were observed in 'Bakhi' cultivars during storage. Fruit IB had positive correlation with the PPO activity, but negative correlation with TP, AC and AA. (C) 2016 Elsevier Ltd. All rights reserved.
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