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Decreased ascorbic acid levels and brown core development in pears (Pyrus communis L. cv. Conférence).

Author(s) : VELTMAN R. H., SANDERS M. G., PERSIJN S. T., et al.

Type of article: Article

Summary

Changes in ascorbic acid content were measured in the cortex tissue of fruits of pears stored at 5 °C in 0.25 or 2% oxygen and 0 or 10% carbon dioxide. Enhanced carbon dioxide levels caused ascorbic acid concentrations to decline; below about 103 mg ascorbic acid/100 mg fresh weight, browning of the core tissue was observed. Reducing carbon dioxide levels before this value was reached caused ascorbic acid levels to increase again and prevented browning to a great extent. Reduced oxygen also reduced ascorbic acid content in the cortex.

Details

  • Original title: Decreased ascorbic acid levels and brown core development in pears (Pyrus communis L. cv. Conférence).
  • Record ID : 2000-3029
  • Languages: English
  • Source: Acta Physiol. Plant. - vol. 107 - n. 1
  • Publication date: 1999

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