บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning.

Jiang YueMing;

Journal of the Science of Food and Agriculture Year: 2000 Vol: 80 Issue: 3 Pages: 305-310 Ref: 38 ref.

2000

บทคัดย่อ

Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning.

Postharvest browning of lychee (Litchi cv. Huaizhi) fruits was investigated in relation to anthocyanins, polyphenol oxidase (PPO) [catechol oxidase] and phenols. Lychee PPO cannot oxidise the degradation of anthocyanins, but the presence of phenolic extract stimulated pigment degradation by PPO, leading to the development of brown pigments. The absorbance at 410 nm of the reaction solution correlated well with the peel browning index. Pyrogallol, catechol and 4-methylcatechol were good stimulators, but no action with chlorogenic acid, p-cresol, resorcinol or tyrosine was observed. A decrease in the ascorbic acid content of lychee pericarp was associated with an increase in the peel browning index, and the addition of ascorbic acid to the reaction mixture exerted a preventive action on anthocyanin degradation. It was suggested that anthocyanins, PPO and phenols contribute to lychee pericarp browning.