TY - JOUR
T1 - Biochemical basis of CO2-related internal browning disorders in pears (Pyrus communis L. cv. Rocha) during long-term storage
AU - Deuchande, Teresa
AU - Larrigaudière, Christian
AU - Giné-Bordonaba, Jordi
AU - Carvalho, Susana M. P.
AU - Vasconcelos, Marta W.
N1 - Funding Information:
This work was supported by National Funds from FCT-Fundação para a Ciência e a Tecnologia through project UID/Multi/50016/2013. T.D. was supported financially through a doctoral scholarship from Fundação para a Ciência e a Tecnologia (Portugal) (SFRH/BD/73216/2010).
Publisher Copyright:
© 2016 American Chemical Society.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - This study aimed at understanding the biochemical basis of internal browning disorders (IBDs) in 'Rocha' pear. For this purpose, the effects of storage under normal controlled atmosphere (CA) (3 kPa of O2 + 0.5 kPa of CO2) and IBD-inducing CA (1 kPa of O2 + 10 kPa of CO2) on the antioxidant and fermentative metabolisms and polyphenol oxidase (PPO) activity and phenolics concentration were studied. The higher IBD incidence in high CO2-stored fruits was positively correlated with fermentative metabolites and negatively with ascorbate and H2O2 concentrations, and it was linked to PPO activation. These results indicate that both the antioxidant and fermentative metabolisms are involved in the occurrence of IBD in 'Rocha' pear. From the integration of the biochemical and enzymatic data, a schematic model illustrating the effects of high CO2 and low O2 in 'Rocha' pears during long-term storage was constructed.
AB - This study aimed at understanding the biochemical basis of internal browning disorders (IBDs) in 'Rocha' pear. For this purpose, the effects of storage under normal controlled atmosphere (CA) (3 kPa of O2 + 0.5 kPa of CO2) and IBD-inducing CA (1 kPa of O2 + 10 kPa of CO2) on the antioxidant and fermentative metabolisms and polyphenol oxidase (PPO) activity and phenolics concentration were studied. The higher IBD incidence in high CO2-stored fruits was positively correlated with fermentative metabolites and negatively with ascorbate and H2O2 concentrations, and it was linked to PPO activation. These results indicate that both the antioxidant and fermentative metabolisms are involved in the occurrence of IBD in 'Rocha' pear. From the integration of the biochemical and enzymatic data, a schematic model illustrating the effects of high CO2 and low O2 in 'Rocha' pears during long-term storage was constructed.
KW - Antioxidant system
KW - Controlled-atmosphere storage
KW - Fermentative metabolism
KW - Hydrogen peroxide
KW - Polyphenol oxidase
KW - Pyrus communis
UR - http://www.scopus.com/inward/record.url?scp=84973293258&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.6b00740
DO - 10.1021/acs.jafc.6b00740
M3 - Article
C2 - 27118401
AN - SCOPUS:84973293258
SN - 0021-8561
VL - 64
SP - 4336
EP - 4345
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 21
ER -