High O2 Effects on Peel Browning and Phenolics Changes in Longan (Dimocarpus longan Lour) Fruit
Samak Kaewsukaeng, Apiradee Uthairattanakij and Sirichai Kanlayanarat
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page26
2005
บทคัดย่อ
High O2 Effects on Peel Browning and Phenolics Changes in Longan (Dimocarpus longan Lour) Fruit
The effects of high O2 atmosphere (HOA) on peel browning and phenolic metabolism in longan were determined. Fruit cv. ‘Daw’ at the commercial ripe stage were held in controlled atmosphere (CA) chambers flushed with 50%, 60%, 70% or 80% O2 or air (control) at 4°C and 95% relative humidity. Pericarp browning rapidly increased during storage accompanied by increases in polyphenol oxidase (PPO) activity. All HOA levels markedly reduced browning and PPO activity, with 70% O2 as the most effective. Consequent to the reduction of PPO activity, phenolics content of HOA stored fruits was higher than the control. In contrast to PPO, phenylalanine ammonia lyase (PAL) activity was decreased with storage period. The magnitude of decrease in PAL was higher in HOA than in air.