Effect of short-term anoxic treatment on internal browning and antioxidant ability in pineapple cv. Phulae
2016
Phonyiam, O. | Kongsuwan, A. | Setha, S.
The effect of short-term anoxic treatment on antioxidant ability and reduction of internal browning in pineapple cv. Phulae was investigated. Fruits previously exposed to pure N2 gas at flow rate of approximately 700-900 ml/min for 24 hours were packed in polypropylene bags (OTR = 3,060 cc/m2•day), placed in corrugated boxes and stored at 10°C for 28 days and subsequently held for 3 days at 25°C. Untreated fruits served as the control. Internal browning and changes in malondialdehyde (MDA), hydrogen peroxide (H2O2), glutathione, and vitamin C contents, activities of superoxide dismutase (SOD) and catalase (CAT), and antioxidant activities measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) assays were observed during storage. The result showed that 24 hours of anoxic treatment significantly reduced internal browning, while maintaining the quality of Phulae pineapple compared with untreated fruits. MDA and H2O2 contents were lower in anoxic treated fruits compared with untreated while glutathione and vitamin C contents were higher. Changes of SOD activities were not significantly affected by anoxic treatment but CAT activities was initially higher in treated fruit compared with untreated until 14 days of storage. Scavenging activities by DPPH and FRAP assays increased with storage time and they were significantly higher in anoxic treated fruit than non-treated when fruits were held at 25°C. Short-term anoxic treatment reduced internal browning and maintained overall acceptance quality of Phulae pineapple by inducing enzymatic and non-enzymatic antioxidant activities thus delaying increases in H2O2 content and lipid peroxidation.
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Эту запись предоставил Universiti Putra Malaysia