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Influence des procédés oxydants sur le développement d'un coeur brun dans les poires entreposées sous atmosphère contrôlée.

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

Auteurs : LARRIGAUDIERE C., PINTÓ E., LENTHERIC I., et al.

Type d'article : Article

Résumé

'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.

Détails

  • Titre original : Involvement of oxidative processes in the development of core browning in controlled-atmosphere stored pears.
  • Identifiant de la fiche : 2003-0250
  • Langues : Anglais
  • Source : J. hortic. Sci. Biotechnol. - vol. 76 - n. 2
  • Date d'édition : 2001

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