ISHS Acta Horticulturae 746: International Conference on Quality Management of Fresh Cut Produce
CHANGES IN ETHYLENE PRODUCTION, RESPIRATION AND POLYPHENOL OXIDASE OF FRESH-CUT APPLE |
| Authors: | W.Z. Hu, K. Pang, A.L. Jiang, M.X. Tian |
| Keywords: | fresh-cut apple, respiration, ethylene production, enzymatic browning |
| DOI: | 10.17660/ActaHortic.2007.746.44 |
| Abstract:
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. | |
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