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Effects of storage temperature and harvest maturity on skin blackening and the activities of phenylalanine ammonia lyase and polyphenol oxidase in Japanese pear (Pyrus pyrifolia nak. var. shinsetsu)


Effects of storage temperature and harvest maturity on skin blackening and the activities of phenylalanine ammonia lyase and polyphenol oxidase in Japanese pear (Pyrus pyrifolia nak. var. shinsetsu)



Journal of the Taiwan Society for Horticultural Science 53(1): 59-73



The influences of storage temperature and harvest maturity on skin blackening and the activities of browning enzymes: phenylalanine ammonia lyase (PAL) and polyphenol oxidase (PPO) of Japanese pear (Pyrus pyrifolia Nak. var. Shinsetsu) was investigated. Fruits were stored at 1, 5, 9, and 13 degrees C for 5 weeks. Visible chilling injuries (CI) mainly skin blackening of fruits were occurred seriously at 1 degrees C. An increase in PAL and PPO activities was related to the incidence of skin blackening symptoms. The increase in PAL and PPO activities occurred more rapidly at 1 degrees C than at 5, 9, and 13 degrees C. Additionally, fruit maturity significantly enhanced skin blackening development; middle maturity fruits developed less skin blackening injury than lower or higher maturity fruits. After 16 weeks continuous low temperature storage, skin blackening symptom was occurred in all treatments, but more seriously in higher maturity fruits. Although skin blackening area in middle maturity fruit was lower than that of low maturity fruit, however, its numbers of normal fruit were the highest among three maturities. The results indicated that low temperature stress induced concerted activities of PAL and PPO, which might result in skin blackening of pear fruits. However, the appearances of skin blackening development of pear fruits after low temperatures storage was highly correlated to the response of PAL and PPO activities to chilling.

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