Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature

2009年第3卷第4期

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《化学科学与工程前沿（英文）》 >> 2009年第3卷第4期 doi: 10.1007/s11705-009-0246-x

Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature

1.Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China；State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.Key Laboratory of Photosynthesis and Environmental Molecular Physiology, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China;

发布日期： 2009-12-05

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摘要

The objective of this present research is to study the biological basis of browning in peach fruit during storage at low temperatures. After being immersed in 0 or 2mmol·L salicylic acid (SA) aqueous solution for 10min, peach fruit (Prunus persica L. cv. Hongtao) were stored at 10°C, 5°C or 0°C with or without shelf life at 25°C. During storage, the progress of browning, lipid per-oxidation, phenol content, activities of polyphenol oxidase (PPO, E.C. 1.14.18.1) and guaiacol peroxidase (POD, EC 1.11.1.7), redox state of ascorbate and glutathione, as well as the content, location and metabolism of hydrogen peroxide (HO) in the fruit were examined. The results indicated that a decrease in HO content was correlated with browning, whereas phenol content and activities of PPO and POD were not correlated with the change in HO content. Moreover, HO content was influenced by different responses of antioxidants at different storage conditions. It was concluded that the main effect of HO on browning was to regulate its appearance and development as a signal molecule, and lower HO content was beneficial to browning.

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beneficial ; per-oxidation ; appearance ; decrease ; hydrogen peroxide