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Involvement of oxidative processes in the development of core browning in controlled-atmosphere stored pears.

Author(s) : LARRIGAUDIERE C., PINTÓ E., LENTHERIC I., et al.

Type of article: Article

Summary

'Blanquilla' pears (Pyrus communis) were harvested 3 days after the estimated ideal time for commercial harvest and stored for six months in controlled atmosphere at 2% O2 + 0.07% CO2, 2% O2 + 5% CO2 or in air at -0.5 °C. The incidence of core browning, concentrations of ascorbate and glutathione and activities of superoxide dismutase, catalase, ascorbate peroxidase, glutathione reductase and lipoxygenase were measured after storage. The results suggest that fruit susceptibility to CO2-induced core browning is due to oxidative damage and lipid peroxidation, and strongly influenced by ascorbate.

Details

  • Original title: Involvement of oxidative processes in the development of core browning in controlled-atmosphere stored pears.
  • Record ID : 2003-0250
  • Languages: English
  • Source: J. hortic. Sci. Biotechnol. - vol. 76 - n. 2
  • Publication date: 2001

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