Share

Loss of ascorbic acid during storage of Conférence pears in relation to the appearance of brown heart.

Author(s) : ZERBINI P. E., RIZZOLO A., BRAMBILLA A., et al.

Type of article: Article

Summary

According to the tests performed, brown heart appeared in different treatments when ascorbic acid decreased below a threshold, which was about 2 mg/kg fresh weight, corresponding to 5% of the ascorbic-acid content at harvest. The frequency and severity of symptoms depended linearly on the time spent by fruits in low-ascorbate conditions. Advanced maturity at harvest and storage in high CO2 determine the appearance of brown heart and increase the rate of ascorbic-acid loss, probably through a reduction in the turnover of antioxidants.

Details

  • Original title: Loss of ascorbic acid during storage of Conférence pears in relation to the appearance of brown heart.
  • Record ID : 2004-0225
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 82 - n. 9
  • Publication date: 2002

Links


See the source

Indexing