Peroxidase and polyphenoloxidase activities in relation to flesh browning of stem-end and calyx-end tissues of ‘Empire’ apples during controlled atmosphere storage

Ma, Yanping; Lu, Xiaoxin; Nock, Jacqueline F.; Watkins, Christopher B.

doi:10.1016/j.postharvbio.2015.05.002

Cited by 15 publications

(9 citation statements)

References 28 publications

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“…However, phenolics and browning in okra were not correlated. This is in agreement with the reports by Degl'Innocenti et al (2007) and Ma et al (2015) that the mechanism of browning in rocket salads and apples does not necessarily involve endogenous phenolics. Synthesis of phenolics could be stimulated by plant stress and phenylalanine ammonia lyase (PAL).…”

Section: Discussionsupporting

confidence: 93%

Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage

et al. 2020

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Okra pods, commonly eaten at an immature stage, undergo quick postharvest deterioration due to high respiration, water loss, wilting, toughening and decay. As okra is a tropical crop, its pods are susceptible to chilling injury (CI) at low storage temperatures. The effects of low temperature storage on the physiobiochemical properties of okra pods were determined. Chilling injury symptoms were found only in pods stored at 4°C and were more apparent after transfer to 25°C. In seeds, the CI index was positively correlated with seed browning, H 2 O 2 , malondialdehyde (MDA) content, and catalase (CAT) activity. Chilling-injured seeds had lower total phenolic content (TPC), antioxidant activity (DPPH scavenging activity and FRAP assay), peroxidase (POD), and superoxide dismutase (SOD) activities than non-injured seeds. Additionally, the seed browning index was related to high polyphenol oxidase (PPO) activity. In the pericarp, the CI index was also positively correlated with the H 2 O 2 and MDA contents. The POD and SOD activities in chilling-injured pericarp were significantly lower than in non-injured pericarp. Chilling injury resulted in an initial increase in DPPH scavenging and CAT activities which later decreased as CI became severe. These results indicate that CI in okra is due to accumulation of H 2 O 2 , and MDA, as well as its weak antioxidant defense mechanism. This resulted in development of CI symptoms, including seed browning.

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Section: Discussionsupporting

confidence: 93%

Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage

et al. 2020

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“…This result indicates a sign of halting browning reactions that involve PPO enzymes since oxygen (as a reactant) was absent in this treatment. These results were similar to those observed in apples [35] where the degree of yellowness and lightness was not affected during MAP treatments.…”

Section: Hue Indexsupporting

confidence: 89%

Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates

Al-Amrani

Al‐Alawi

Al-Marhobi

2020

International Journal of Food Science

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Dates’ color is known to play a crucial role in determining the value and quality of the fruit. The color changes from the natural accepted golden color to unfavorable dark brown color during storage. In this study, the effect of different color preservation methods (modified atmosphere packaging, cold storage (4°C), sulfur dioxide gas (SO2), and blanching) and its relation to darkening due to action of the browning enzymes and melanin production were investigated. Polyphenol oxidase was shown to be active in all treatments except the samples treated with SO2 gas and steam blanching for ten minutes. Likewise, peroxidase activity showed a similar trend in all samples, but a decrease in activity was observed in sulfated samples and total inactivation in steam blanching for ten minutes. Moreover, sulfated samples have shown improvement in color compared to all other treatments, whereas the steamed samples showed the highest color deterioration. Concurrently, melanin content increased in all samples over the period of storage except in the sulfated samples. FTIR analyses of dates’ melanin have revealed similar structural feature to the reference melanin; however, some differences were noticed in the regions 2850–2950 cm-1 and 1690–1705 cm-1 which indicated major structural difference between the two melanin samples. More work is suggested to reveal structural and functional properties of dates’ melanin.

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“…Persic et al [ 44 ] demonstrated high TPC, high PPO, and high browning in ‘Granny Smith.’ In contrast, high PPO followed by minimal browning was observed in the same cultivar by Amiot et al [ 49 ]. The role of PPO activity in the browning of particular varieties reveals inconsistent results and can be dependent upon the level of maturity and growing region [ 22 ]. This may especially be the case in this study, as ‘Granny Smith’ did demonstrate less ripe levels at harvest (data not shown), along with minimal browning ( Figure 1 ).…”

Section: Resultsmentioning

confidence: 99%

“…In addition to PPO, the enzyme peroxidase (POD; EC 1.11.1.7) is also involved in the loss of color and the modification of taste, flavor, and nutritional properties that compromise fruit quality [ 22 , 23 ]. PODs belong to the family of oxidoreductases, which in the presence of H₂O₂, catalyze tyrosine residues’ oxidation and, again, induce melanin [ 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

Serra

Anthony

Sesillo

et al. 2021

Foods

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Phenolic compounds in fruit provide human health benefits, and they contribute to color, taste, and the preservation of post-harvest fruit quality. Phenolic compounds also serve as modifiers of enzymatic activity, whether inhibition or stimulation. Polyphenol oxidases (PPO) and peroxidases (POD) use phenolic compounds as substrates in oxidative browning. Apple browning leads to flesh color, taste, texture, and flavor degradation, representing a drawback for the variety and its’ market appraisal. This study was conducted to investigate the process of browning in 14 apple cultivars throughout post-harvest at three-time points: immediately (T0), one hour (T1), and 24 h (T2) after apples were cut in half. Color parameters L* (lightness), a* (red/green), b* (yellow/blue) were measured, and chroma (ΔC*) and color (ΔE) were calculated to quantify differences between T0₋T1 and T1₋T2 on the fruit surface. Enzymatic activity (PPO, POD) and phenolic composition were also quantified for each cultivar. ‘Granny Smith’ and ‘Cripps Pink’ browned minimally. In contrast, ‘Fiesta’ and ‘Mondial Gala’ browned severely, reporting high enzymatic activity and quantified phenolic concentration (QPC). Phenolic compound polymerization appears to play a significant role in enzymatic inhibition. ‘Topaz’ does not fit the high QPC, PPO, and browning formula, suggesting alternative pathways that contribute to apple browning.

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Peroxidase and polyphenoloxidase activities in relation to flesh browning of stem-end and calyx-end tissues of ‘Empire’ apples during controlled atmosphere storage

Cited by 15 publications

References 28 publications

Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage

Physio-biochemical Responses of Okra (<i>Abelmoschus esculentus</i>) to Oxidative Stress Under Low Temperature Storage

Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars

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