The effect of stress history and container ventilation on avocado fruit polyphenol oxidase activity

Bower, J.P.; Lelyveld, L. J. van

doi:10.1080/14620316.1985.11515662

Cited by 12 publications

(9 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…While the two aspects will be examined separately, there is nevertheless an interaction between the two. Bower and Van Lelyveld (1985) found that fruit from trees subjected to water stress during the first 3 months after fruit set, showed higher levels of soluble and total PPO activity as well as visible mesocarp discoloration, than fruit from nonstressed trees, when subjected to restricted ventilation during ripening after storage.…”

Section: Factors Inducing Physiological Disordersmentioning

confidence: 99%

“…While an alteration in the normal atmosphere surrounding the fruit may have positive effects during storage as discussed in the section on fruit ripening, incorrect ratios of oxygen to carbon dioxide may result in physiological disorders. Van Lelyveld and Bower (1984) and Bower and Van Lelyveld (1985) found that restricted ventilation leading to oxygen depletion, particularly towards the end of a prolonged (30 days) low-temperature shipping period, caused enhanced PPO activities, both soluble as well as total, implying activation and release of the enzyme. Visible browning also occurred, which is in accordance with the earlier work of Spalding and Marousky (1981).…”

Section: Factors Inducing Physiological Disordersmentioning

confidence: 99%

See 1 more Smart Citation

Avocado Fruit Development and Ripening Physiology

Bower

Cutting

1988

Horticultural Reviews

View full text Add to dashboard Cite

Section: Factors Inducing Physiological Disordersmentioning

confidence: 99%

Section: Factors Inducing Physiological Disordersmentioning

confidence: 99%

Avocado Fruit Development and Ripening Physiology

Bower

Cutting

1988

Horticultural Reviews

View full text Add to dashboard Cite

“…Em diversos trabalhos, tem-se observado que os estresses mecânicos aumentam a atividade respiratória (Moretti et al, 1998), perda de água (Chuma et al, 1984), bem como podem alterar o sabor e o aroma (Moretti & Sargent, 2000) e aumentar a atividade de enzimas relacionadas ao escurecimento enzimático (Ke & Saltveit, 1989;Bower & Van Lelyveld, 1985;Nicoli et al, 1994).…”

Section: Resultsunclassified

Qualidade de alface crespa minimamente processada armazenada sob refrigeração em dois sistemas de embalagem

Mattos

Moretti

Chitarra³

et al. 2007

Hortic. Bras.

View full text Add to dashboard Cite

Quality of fresh-cut crisphead lettuce stored under refrigeration and two packaging systemsMinimal processing usually causes quality loss, reduces shelflife, and promotes sensory attributes alterations. The occurrence of browning in the midrib of fresh-cut lettuce is commonly observed and is associated with cell tissue disrupture, putting in contact enzymes and their respective substrates. Chemical, physical, and biochemical quality of fresh-cut crisphead lettuce stored under refrigeration and two different packaging systems were evaluated in the present work. Lettuce cv. Verônica was harvested in commercial fields in Brasilia, Brazil, and was minimally processed as whole leaves and 5 mm strips. Fresh-cut lettuce was then packed into polypropylene and low density polyethylene plastic films and was stored at 5 o C during 14 days. Every two days processed material was evaluated for titratable acidity, color (L*a*b*) and polyphenoloxidase and peroxidase enzymes activity. Lettuce processed as whole leaves showed higher brightness (L*) when compared to the material sliced at 5 mm, for both the packaging systems studied. Both polyphenoloxidase and peroxidase activities were higher for fresh-cut lettuce sliced at 5 mm when compared to whole leaves. Lettuce processed as 5 mm strips had the highest enzymatic browning, lowest brightness and organic acid content for both the packaging systems studied.

show abstract

“…The onfarm condition of the fruit is of vital importance in combating poor internal quality (Bower & van Lelyveld, 1985;Bower, Cutting & van Lelyveld, 1986). The avocado is probably unique in that softening occurs only after harvest.…”

Section: Please Scroll Down For Articlementioning

confidence: 99%