FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 247-252.doi: 10.7506/spkx1002-6630-201306056

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Effect of Gradient Cooling on Membrane Lipid Peroxidation and Browning of Yali Pear Flesh after Harvest

LIANG Li-ya,YAN Shi-jie*,HE Qing-feng,CUI Yan   

  1. Department of Food Science, Tianjin Agricultural University, Tianjin 300384, China
  • Received:2012-08-07 Revised:2013-01-21 Online:2013-03-25 Published:2013-03-01

Abstract: The effect of gradient cooling (storage at 12 ℃ and cooling them to (0 ± 1) ℃ over 30 days at a gradual interval of 1 ℃ every 2.5 days) on membrane lipid peroxidation and browning of Yali pear flesh with different maturity was explored. The results showed that flesh-browning index had significantly positive correlation with MDA and radical content, and significantly negative correlation with reducing substance and protective enzyme. Gradient cooling improved the activities of SOD, CAT and POD, delayed the decrease of vitamin C and GSH contents to a certain extent, inhibited the accumulation of H2O2, O2 -? free radicals, reduced MDA content and membrane permeability, and retarded flesh browning of Yali pears at the early stage after harvest. In contrast, the contents of vitamin C and GSH in the flesh of Yali pears at the late stage after harvest were obvious higher and revealed a fast decrease during storage. Meanwhile, higher contents of O2 -·, H2O2 and MDA, and lower activities of SOD and POD were also determined. Therefore, gradient cooling can accelerate membrane lipid peroxidation and flesh browning of Yali pears at the late stage after harvest. Timely harvesting combined with gradient cooling can efficiently inhibit the flesh browning of Yali pears during storage.

Key words: Yali pear, flesh, gradient cooling, browning, membrane lipid peroxidation

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