Changes in ethylene production, respiration and polyphenol oxidase of fresh-cut apple
W.Z. Hu, K. Pang, A.L. Jiang, M.X. Tian
ISHS Acta Horticulturae 746:369-374. 2007.
2007
บทคัดย่อ
Changes in ethylene production, respiration and polyphenol oxidase of fresh-cut apple
The physiological and biochemical changes in respiration rate, ethylene production, polyphenol oxides and browning of fresh-cut ‘Fuji’ apple were investigated. Soluble solids content and Hunter color index L* were also determined. Ethylene production increased sharply to reach a peak after cutting and then decreased gradually, especially at 20°C. Respiration rate followed a similar pattern. Wounding also induced the increase of PPO activity and resulted in a decrease of L* value due to the browning surface of fresh-cut apple. Wounding induced physio-biochemical reactions and these were markedly affected by temperature. It was important to maintain a constant low temperature for keeping better quality of fresh-cut apple.