ISHS Acta Horticulturae 379: International Symposium on Quality of Fruit and Vegetables: Influence of Pre- and Post- Harvest Factors and Technology
ENZYMATIC ACTIVITIES AND INTERNAL BROWNING OF PASSA CRASSANA PEARS1 |
| Authors: | M. Vanoli, C. Visai, R. Budini, M. Zini |
| Abstract:
A trial was carried out to investigate the role of free radicals of oxygen in the appearance of internal browning. Passa Crassana pears were picked at three dates and stored in Normal Atmosphere. At harvest and during storage SOD, CAT, GPD and antioxidant activities as well as MDA and ascorbic acid contents were measured. At the end of the storage the same analyses were made on sound and browned pears and the percentage of internal browning was evaluated. The low SOD activity, the reduction in ascorbic acid content and in CAT and GPD activities found in browned pears suggest that there is an involvement of free radicals of oxygen in the appearance of internal browning. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
